City Diary - Communities Doctors fall prey to TB By Akanksha Maker Posted On Saturday, June 28, 2008
The most common illness in the country, tuberculosis (TB), claims several victims among the lower middle class population in the city. However what has made TB so notorious among the medical fraternity is its highly contagious nature which makes those working around the patients susceptible to contracting the dreaded disease. Many city doctors attending to TB patients in government hospitals have been infected by this disease thanks to the hazardous working conditions in these hospitals. “Around 65 doctors in 2007 got affected by TB. Eighteen of these doctors were from King Edward Memorial (KEM) hospital. One of these doctors couldn’t survive viciousness of the disease,” says Dr Gunjan Kumar Sharma of KEM hospital. When asked the reasons for this rampant spread of the disease among doctors, he replied, “The working conditions at most of the government hospitals are miserable. The workload is four times of what it s hould be and a ward which should ideally have four to five residents (doctors) has to manage with just one.” “It is not that safety precautions are not practised. Masks are provided, but they are not resistant to the tuberculosis bacteria that can transmit through the masks as well,” says Dr Maunil Bhutta, a student of MBBS at KEM hospital. “It’s just that the stressful work schedules and unhealthy eating habits of doctors reduce their immunity tremendously making us more prone to the disease,” she added. Moreover, the patients that affect the doctors are usually diagnosed with MDR (Multi drug resistant) TB, which is an extremely virulent strain of the bacteria that is several times more lethal than the usual TB bacteria. Dr Mahesh Yeolaker, dean, KEM hospital, assures that the issue was being taken care of. “It is true that our residents (doctors) are at a high risk of contracting TB, but we are making sure that the conditions in our hospital improve. We have advised our doctors to increase their immunity by eating right,” he said. However some of the doctors feel that simply eating right to increase immunity will not keep TB at bay. Dr Ravikant Singh, a doctor at the hospital says, “The conditions of the hostels are so bad that there is a high proba bility of doctors contracting the infection. Even trivial issues like a bed bug problem can aggravate the problem.” Agrees Dr Balaji, senior AMO (Assistant Medical Officer), “Along with the conditions, the poor ventilation and over-crowding in the wards is worsening the scenario. Something needs to be done. And fast.” Other hospitals such as JJ Hospital and Sion Hospital too are facing the same crisis. Suleman Merchant, dean, Sion hospital agreed that the issue needs to be tackled and assured it was being done. “The hygiene conditions in our hospital are not up to the mark. A plan to upgrade them is what we have in mind right now,” he said. The dean of JJ hospital, Dr S.K Chand, also acknowledges this problem but feels helpless about it. “I won’t deny that the facilities in our hospital need improvement, but it is the lack of
funds that makes the same difficult. However, we are working towards providing a sanitised environment.� Looking at the dismal scenario at city hospitals one cannot help but won der how doctors can fight the scourge of disease when they are themselves victims of the same. (Pix: Akanksha Maker) Copyright 2008 Bennett Coleman & Co. Ltd. . All rights reserved.
Begging - an art By Akanksha Maker
Day 1: 25-year-old Rama lost her husband in an accident. She has no money for his cremation. She begs for money. The ‘poor soul’, I hear a passerby mumble. He drops in a few rupaiyas and walks away. Day 2: Rama lost her husband in an accident. She has no money for his cremation. She begs for money. Wait a minute; is this déjà vu or just imagination? Days go by and nothing changes. Neither Rama nor her ‘ram kahaani’, which you guessed it, is a brazen counterfeit. “Begging isn’t just an ‘unfortunate circumstance’ anymore, and beggars aren’t ‘victims of reality’ any longer,” says 19-year-old, Neha, a regular passerby at a Bandra traffic light. “They are smart and witty individuals who perhaps could have been successful entrepreneurs with the tactics they deem to possess, the difference lies in the arena of life they chose to apply their skills in,” she adds. An evolving industry, begging has become a business, which like any other profession, applies different types of methods and techniques to succeed. The most appalling one is quite certainly the one in which beggars fake it. Fake death certificates, school fee, railway tickets; you name it and they fake it. For those who aren’t frequent on these roads definitely fall into this trap of sympathy and give these con beggars money. When 21-year-old, Rohan, a frequent visitor of a suburban Bandra restaurant, where such a technique of begging is often witnessed, was asked what he feels about it, he replied, “Of course when you see a little schoolgirl in her uniform and bag of books with her fee in her hand, you’re bound to believe in her misery and follow the path of humanity.” Rohan agreed that he too had given the little girl money and didn’t deny that he had fallen for this gimmick. “But when you realise that your goodness was misused and so was of many others who chipped in for her fee, you feel like nothing but a nincompoop to fall for it,” he concluded. Next in line would be those who actually get their limbs amputated for posing as pitiable beggars. The preparation they go through is more like getting your degree before you go for a job interview. More the limbs gone, better the resume. Traveling in a rickshaw everyday, Nandita can’t help but notice the similar patterns of begging. “You make a fancy beggar if you can sport along a malnourished child with minimal clothing. A very good impact indeed…” she said. The celebrities of the beggar scene, the eunuchs, believe it or not, sometimes aren’t even real. Posing as eunuchs gets them the required attention and also helps them collect funds for themselves. Our celebrities don’t accept less than a ‘dus rupaiya’ and beware, they could curse you with a bad husband or a wife if you don’t and if you do, you’re guaranteed a son or two in this lifetime at least! It’s like a lying fiasco; better the lies, the more money you earn. But nowadays people have become more aware of the blatant truths of the begging industry and no more are these beggars even considered genuine. It’s ironic, but you just might encounter an original sometime, but because of this ingrained cynicism that most of them are nothing but posers, we would refuse to give them money. It’s sad but true, even though there are ways out of this harsh and real world, many still continue living the ‘beggar’ life. The effortlessness with which money can be earned on the basis of sympathy gives them the benefit that overrules both logic and judgment. (Pix: Akanksha Maker) Copyright 2013 © Bennett Coleman & Co. Ltd. All rights reserved.
Studying abroad: The big move By Akanksha Makerposted Oct 22nd 2009 at 12:15PM | Avg Rating Work & Life
Image courtesy: Š2009 Jupiterimages
Recession. Career. Competition. Master's. Educat ion. Choices. This is the murmur in every- 20 somethings' head nowadays. Everybody wants to be a cut above the rest. Some choose experience; others decide they need to gain more knowledge, maybe something better than what the Indian education system wouldffer. o Maybe a master's in the field of your choice, maybe an MBA? I am on that cross -road of my life. But while making the big decision, I realised that there were too many things to consider. So if you are in the same boat, explore our checklist.l make It wil it easier for you to decide for sure. Here we go. Welcome to your new life! First of all, you will be hauled away from your comfort zone-time. big The earth beneath your feet will be replaced, literally, as you begin this awesome roller -coaster ride. Imagine suddenly being in a totally different set-up. It's a massive lifestyle change where you become your own family. You have to pick up after yourself. Sometimes, you will also have to be your own friend. Without making h t is sound like a jail sentence, I must enlighten you that the beginning is always hard. You'll probably go through the trauma of doing all the chores which 'Ramu' would do. But don't worry, it won't be so hard if you go prepared. P.S. Keep handy your mom's tried and tested recipe book! Home away from home After the inevitable lifestyle changes, the home -sickness and solitude will kick in. There will be days where you'd just want close your eyes and be in your own time zone.
On the bright side, there wil l also be days when strangers will become friends, home won't feel that far away (thank God for the sheer beauty of the Internet, or rather thank man!), and your new life will begin to replace your old one, effortlessly. Fun (un)limited! Then there is th e realisation of freedom. Total independence, no restrictions and deadlines, what deadlines? But don't forget that it took more than just money to send you abroad; it was also your parents who trusted you enough to let you leave their safe little nest. The choices you make are up to you, just don't do anything rash. Now don't get all sappy and boring! Have your fun but know your limits! Part-time worker = full-time student Working part-time is a great idea, except that you're on a student visa and t have don'work permit. Of course, different universities have different guidelines about work like certain hourly limits. Find out what the rules are at your university. You could take up a job at a local Mc Donald's or a shoe store. When you're a student, no work is meagre. After all, an extra buck couldn't hurt, could it? Now that you know what studying abroad really entails, you can decide whether to take the plunge or not. Planning to study abroad or have already lived the experience? What u else think do one yo should keep in mind? Leave us a comment and let us know.
Jewellery goes green By AkankshaMaker postedOct16th2009at7:20PM|AvgRating Style&Beauty
Eco-friendlyisthenewbuzzword.Everyone,everywhereismakinganeffortto gogreen.Buthaveyoueverheardofjewellerythatcanmakeyoueco -conscious? Makingjewelsgogreen! Using emeralds to symbolise 'Go Green', jewellery designer Yogesh Jasnani, who is the third generation member of Thakurdas Jewellers, has launched the Emerald Tiger jewellery collection. The entire manufacturing process has been eco kept -friendly by refraining from the use of harmful acids. Instead, the jewellery has been treated with lasers. 'Our basic metal is gold. We don't use platinum because it is brittle and the costs are extremely high. Instead we experiment with white gold whi ch makes it cheaper and easier to maintain,' Jasnani said when asked about the quality of his collection.
Uniqueandstunning The Emerald Tiger collection is extremely exclusive as the designs are not repetitive and Jasnani pays attention to the minute detailing of each piece. These exquisite and environmental -friendly pieces are very classy, and exude power and royality that are attributed to a tiger. Since the tiger as a species is fast moving towards extinction, Jasnani wants to spread awareness for the same. He has used the Tiger Eye Stone in this collection which you can see in the spectacular watch (see pic above). Cheers to fashionable jewellery with a conscience! 'Our designs are meant for 28 year olds and above,' Jasnani said. 'And of course se thowith green concerns too,' he added.
Section: Sensory Indulgence Header: An Epicure's Haven Intro: The synergy between quantity and quality is a rarity. But China Gate's Global Fusion delivers that exquisitely with its extravagant Oriental buffet. By: Akanksha Maker Text: It's unanimously agreed that food is one of the greatest indulgences ever. It is one 'commodity' for which anyone would be willing to pay a premium and get a fleeting moment of satisfaction of experiencing and consuming something extraordinary. If a restaurant doesn't live up to the promise of good food, it might as well shut down. Asian cuisine has become one of the most popular in Mumbai. With a league of restaurants serving replica meals, 'Mumbaikers' have been on a lookout for an experience that offers them something more. With their developing palates, they have become more receptive to more sophisticated tastes such as Japanese and Thai. Talking of experimental Indians, one restaurant that comes to the mind of every 'Mumbaiker' who knows his food, seemed to be China Gate's Global Fusion restaurant. Popular due to the enormity of its buffet, Global Fusion is one place where people merged to try a large variety from East Asian cuisines. I decided to try it myself to figure if the quantity matched up to quality as well or not. We entered the restaurant – which is located off the recognizable Linking Road – and took the lift to enter an ambience that is not over-the-top, yet endearing to the diners in a subtle way. Giving you the feel of an authentic Chinese pavilion, adorned with high roofs and running water channels, the restaurant opened up into several sections signifying opulence and tranquility. The extremely hospitable staff invited us in to begin our culinary journey through the ancient and ornate pagodas that complimented the high ceilings and elevated the grandeur of the ambience. The intelligently placed potted plants added a sense of freshness to the restaurant. The 'princely feast' was practically spread across the entire restaurant showcasing varieties of sushi, soups, sashimis, makis, dumplings, tempura, fritters and salads. We were also given the option of ordering made to order stir-fried starters along with a range of Japanese and Chinese accompaniments. With over 200 dishes laid out, we knew we were in for a gigantic treat, but our minds still questioned the actual excellence of the food. A live Tepanyaki counter caught our eye and the endless sushi spread gave us enough variety to choose from. While the Sushi Rainbow Maki enticed our eyes with its unique colouration, it didn't fail to delight our taste buds. The Prawn Tepanyaki impressed the sea-food lovers in our group with its precise cooking and delectable acidity in its flavouring. The baked crab and baked cheese prawn presented an exceptional combination of aromas which enamoured our senses. Vegetarians need not fret at Global Fusion. The restaurant offered a vegetarian pread, and boy, we were pleasantly surprised! Almost every dish came with a substitute providing the veggie-lover an ample amount of choice to select from, and neither did they complain. Be it the scrumptious Baby Potatoes or the distinctive Spinach Corn Dumplings, the vegetarian spread lived up as much as the meat and sea-food appetizers. The tender coriander Paneer and the striking Burmese Curry Vegetables also impressed our palates. Next after palatable starters came the main-course. Not many made it to this section considering our wellstuffed stomachs – much like the Christmas turkey - but those who did were welcomed with a wide variety of rice, noodle and gravy dishes. Here as well, there was a series of vegetarian, meat and seafood dishes to choose from.
The black-bean prawns offered a flavourful crunch and up-to-the mark thickness of the gravy went well with burnt-garlic rice. The Thai noodles were aromatic with a rich texture, making it quite savoury as well. We then made our way to probably the most appealing course for me and the grand-finale of our epic meal – the dessert counter. We were welcomed by a charming little ice-cream counter. The assortment of cakes, pastries, muffins, cookies and ice creams could bring any sweet-toothed individual to their mercy. The cream-based desserts such as the blue-berry cheesecake and the tiramisu were prepared with accuracy in terms of sweetness and consistency. One would definitely question the quality of the food, considering the intimidating size of the buffet and the variety, but a perfect oil-balance and well-cooked dishes were a pleasant surprise that just added to the delight of this meal. Unlimited food is often devalued in terms of its superiority, but kudos to the restaurant for presenting a fare made with immense attention to detail. The staff was courteous and a partially open-kitchen let us witness some of the action. Even though a large selection of food was being arranged and served, Global Fusion took care to offer up to the mark service that was welcoming and efficient at the same time. There was no sign of chaos or disorder that could be expected when dealing with such copious array of dishes. What strikes a chord with many guests is that the quality of the fare is definitely more than just providing value for money. It goes beyond the analysis of whether the restaurant is worth it or not. It surely is! A meal at Global Fusion was definitely not an ordinary eating-out occasion. It turned out to be quite a journey that transcended many pre-conceived barriers that I had regarding this restaurant. While indulging in the grand meal at Global Fusion, we didn't know what was going to hit our taste-buds next, but at every step we were left with gratified senses that charmed our palates, not just by the immensity of the meal, but also by the maintained temperament, texture and consistency of the dishes.
Section: Sensory Indulgence Header: The Connoisseur's Pit stop Intro: Dolce Vita, the newly launched gourmet food hub in Mumbai, promises to change the way Indians buy their kitchen ingredients. Read on to find out how. By: Akanksha Maker Text: With the advent of multi-brand food stores coming up in every area of metropolitan cities in India, the way Indians buy their dailies is undergoing a transformation. As Indians 'westernize' their palates, they are also experimenting with flavours, ingredients and garnishes. So while there was the humble home-made curd till a decade back, Indians now like to try flavoured yogurt, and that too not just any brand, but the particular one that is low-fat strawberry! A few years ago Godrej paid heed to the needs of the well-travelled and exploring Indian and founded Nature's Basket, where Indians could indulge in international brands of food products, which they would otherwise have to ship from abroad. Star Bazaar , another popular super-market in Mumbai too recently introduced a 'Tesco Corner' which made available some of the products by the eponymous grocery store which is the largest in Britain. Dolce Vita is the latest entrant to this league of connoisseur grocery stores that promises to take this concept of gourmet food shopping to the next level. Brought to Mumbai by Racchit and Rohet Khanna of SarojNidhi Hospitality Pvt Ltd, Doce Vita is a food-store-café at the Grand-Galleria mall of Phoenix Mills, which stocks some of the most renowned brands and names in food and beverage products. It is a fusion of various concepts which lead to the formation of a complete food-hub, where you can not only find your choice of blue cheese, but also pick the perfect rose wine that would go along with it. Inculcated within the store are a fromagerie, winery, butchery and patisserie, which add to the already diverse variety of products available at the store. Speaking to Rohet Khanna about Dolce Vita's various dimensions, he said “This is the place where you can come for any food related requirement you may have. If you have a requirement for a particular product or meat, that can be arranged for you as well! May it be ostrich meat, or a choice of Ravioli only available in Italy, Dolce Vita can make it available to you.” Dolce Vita is placed out structurally with a casual décor and bright lighting. The low yellow-brown ceiling and maroon walls are complementedwith feng-shui plants sprinkled around tastefully. As you enter, the café is positioned on one side facing the fromagerie and patisserie. The winery and butchery are placed next to each other facing the store on the other side. Being a store essentially, the décor has not been paid much attention to, which is compensated by the structurally placed sections that complete the store. The store stocks a wide variety of food products, may it be fine chocolates, Thai and Chinese cooking ingredients, Zatar seasoning, sushi sheets or ready to eat Kashmiri meals, imported chips, yogurts, packaged milk and cereals. The drawback of Dolce Vita is the sub-standard variety of fresh-food that does not offer the customer a wide choice to pick from except for certain packaged fruits and vegetables, which is definitely a missing element in an 'all in one' gourmet food-store.
Dolce Vita prides itself in its variety of international beers ranging from Hoegarden, Leffe, Sagres Murphys and Eirdinger to Asahi, Chateaunuff du Pappe, Barollo and Baron Phillipe Rothschilde, which would probably not be available anywhere else under one roof in India. The fromagerie includes an assortment of diverse Made in India cheeses including Edam, Porvolone and Gorgonzola along with international varieties of fresh, hard, semi-hard and processed Blue Vein and Goat cheese which provides the customers a larger selection to make their pick from. The USP of the meat shop was the availability of exotic meats ranging from venison and ostrich to crocodile or even emu bird on request. This could, perhaps, be the advent of bespoke food shopping in India and kudos to Dolce Vita for introducing this concept. After a tour of the store, we were invited for a sit-down lunch at the cafĂŠ. The menu is limited with a few appetizers, burgers, steaks and some quintessential dishes from Thai, Japanese and Mediterranean cuisines. The teriyaki chicken was too flavored and lacked balance in its preparation. On the other hand, though the cucumber mojito was prepared well, it would still be forgettable for me. The strawberry cheesecake was the saving grace with its scrumptious base topped with a deliciously creamy finish. Overall, is Dolce Vita the best place for a memorable meal? Probably not! However a 'death-by-chocolate' or a glass of your favorite rosĂŠ from the store isn't a bad way to finish off a tiring day at the mall. Dolce Vita has opened doors to a new concept of gourmet food shopping. It strategically amalgamates different elements to make a complete store that is designed for a customer who has opened their minds and appetite to an international and experimenting diet. Dolce Vita literally translates to 'Good Life', and if you are one of those discerning connoisseurs who believe that good food translates to good living, then Dolce Vita is the right place for you.
Header – The shine of the classic contemporary. Introduction - Gaurav Jai Gupta collaborates with Swarovski Elements to create a radiantly unique Autumn Winter collection. By – Akanksha Maker Maker Text - The fashion-runway is a place where we always witness experimental trends and unconventional techniques come to life. We've seen it all from vivid masks to quirky make-up; but what stays in our minds for long is something that truly surpasses known standards of technicalities in the business. Gaurav Jai Gupta with his Hand-loomed Autumn Winter 2012 collection showcased an out of the ordinary tailoring method collaborated with Swarovski Elements that were hand-woven into the fabrics. This collection will be showcased at the upcoming Wills India Fashion Week 2012. Often quoted as a fervent promoter of hand-woven textiles – Gaurav Jai Gupta teamed up with Swarovski Elements in an effort to promote ecologically sustainable fashion. The designer has received global acclamation for his organic design processes and has also showcased at noted International fashion arenas such as London Fashion Week & Japan Fashion Week. As a designer, he has always strived to create designs that highlight the importance of handcrafting before machine alongside increasing the scope for contemporary Indian fashion internationally. Fashion Design Council of India at Fibers of Fashion has rewarded his efforts in the industry with prestigious awards such as the International Apparel Federation Designer Awards, Mexico 2011 and Most Innovative Textile Development in 2003. Surpassing the boundaries of innovative conceptualization, the designer has created a collection for his label “Akaaro” that is handcrafted with rich Indian fabrics interwoven with Swarovski Elements using traditional weaving techniques. The designer officially collaborated withSwarvoski Elements India creating hand-woven fabrics have been designed and developed with Swarvoski crystal threads woven with in the fabric along side Stainless Steel, Cotton and silk. This technique incorporatesage-old traditional weaving technique of Tangail and Jaamdani. Deep Blue, Purple, Black, Industrial Grey along with Reds and Greens,bring out human connection with nature and technology. With an element of advancement and experimentation, this collection is a new kind of amalgamation of materials and techniques developing a pioneering collection within the context of contemporary Indian handlooms. Silhouettes are geometric and biomorphic with strong engineered angular forms, with reference to energy establishments and urban landscapes. Imparting multi-faceted crystal radiance to this innovative collection,Swarovski Elements, with this collaborationstrengthens its enduring association with the Indian fashion industry and especially talented young Indian designers to explore newer dimensions of artistic expression of its gems. So what inspired the innovative designer to create such a unique and intricate collection? Gaurav Jai Gupta's Autumn Winter 2012 collection is inspired from American director Godfrey Reggio's 1982 experimental documentary film called “KOYAANISSQATSI” which in Hopi language translates to “life of moral corruption and turmoil”. This film depicts relationship between nature, humans and technology. Powerful music by Philip Glass and time lapse and slow motion photography with shocking visuals showing rockets exploding in the air are the hallmark feature of this no dialogue film that stirred the designer to create a striking collection as this. Speaking with the talented designer regarding the Autumn Winter collection, he stated that thiscollection for him is termed as one of the highpoint in his career. “As it actually gets an approval from the artisans of different cities," he said. On the usage of traditional techniques and fabrics along with the precious stones, he further added "I have worked with Swarovski crystal before but this is the first time I have introduced such technique where Swarovski crystals are handwoven in fabrics like cotton, mohair, angora and silk using age old traditional weaving technique," This collection will be retailed at various luxury multi designer stores in all the cities across the country.