BBC Delhi Rape Documentary

Just received this from Judy in New York.  As far as I know it was not shown in India.  It is horrible, so be warned.  I have only watched a few minutes of it because today is Holi, the Spring festival of color.  What a contrast to this evil dark story. I am hoping this will go through for those of you to  see this, the evil side of dark sinful  hearts in Incredible India!

 

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Travelling Gujuratis. . . . . with Azeem Banatwalla

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Here is one of the Breathe In A Bit of Gujurat commercials made by legendary Indian actor, Amitabh Bachchan

 

My good friend Judy sent me this act.  Gujurat is the state in India where we are most of our four months. Some of the routine, I didn’t understand what he says in Gujurati  as I know 4 words.    I do know that there are  places  in the US known as little Gujurat, like a city, Edison in New Jersey.  I hope my  friends enjoy this.

 

I would love to hear reactions to the comedy routine. . . . .   

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Scientific Proof Why Indian Food Is So Good

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The Washington Post

 

Wonkblog
Scientists have figured out what makes Indian food so delicious
Researchers have data crunched 2,500 recipes and found the secret to their success.
By Roberto A. Ferdman March 3 at 8:15 AM

Curries, rice, naan bread, samosas and pakora. (iStock)
Indian food, with its hodgepodge of ingredients and intoxicating aromas, is coveted around the world. The labor-intensive cuisine and its mix of spices is more often than not a revelation for those who sit down to eat it for the first time. Heavy doses of cardamom, cayenne, tamarind and other flavors can overwhelm an unfamiliar palate. Together, they help form the pillars of what tastes so good to so many people.

But behind the appeal of Indian food — what makes it so novel and so delicious — is also a stranger and subtler truth. In a large new analysis of more than 2,000 popular recipes, data scientists have discovered perhaps the key reason why Indian food tastes so unique: It does something radical with flavors, something very different from what we tend to do in the United States and the rest of Western culture. And it does it at the molecular level.

Before we go further, let’s take a step back and consider what flavors are and how they interact. If you were to hold a microscope to most Western dishes, you would find an interesting but not all-too-surprising trend. Popular food pairings in this part of the world combine ingredients that share like flavors, which food chemists have broken down into their molecular parts — precise chemical compounds that, when combined, give off a distinct taste.

Most of the compounds have scientific names, though one of the simpler compounds is acetal, which, as the food chemist George Burdock has written, is “refreshing, pleasant, and [has a] fruity-green odor,” and can be found in whiskey, apple juice, orange juice and raw beets. On average, there are just over 50 flavor compounds in each food ingredient.

A nifty chart shared by Scientific American in 2013 shows which foods share the most flavor compounds with others and which food pairings have the most flavor compounds in common. Peanut butter and roasted peanuts have one of the most significant overlaps (no surprise there). But there are connections that are more difficult to predict: strawberries, for instance, have more in common with white wine than they do with apples, oranges or honey.

Data crunching Indian recipes
Chefs in the West like to make dishes with ingredients that have overlapping flavors. But not all cuisines adhere to the same rule. Many Asian cuisines have been shown to belie the trend by favoring dishes with ingredients that don’t overlap in flavor. And Indian food, in particular, is one of the most powerful counterexamples.

Researchers at the Indian Institute for Technology in Jodhpur crunched data on several thousand recipes from a popular online recipe site called TarlaDalal.com. They broke each dish down to its ingredients, and then compared how often and heavily ingredients share flavor compounds.

The answer? Not too often.

Here’s an easy way to make sense of what they did, through the lens of a single, theoretical dish. Say you have a dish with 4 different ingredients, like the one below:

Each one of those ingredients has its own list of flavor compounds. And any two of those ingredients’ lists might have some overlap. Take the coconut and onion, for instance. We can all agree that these two things are pretty different, but we can also see (in the Venn diagram below) that there’s some overlap in their flavor make-up. (Ignore the math symbols.)

You could create the same diagram for all the ingredients with overlapping flavor compounds, as in this diagram. There are six that have overlap. (Again, ignore the math.)

The researchers did this for each of the several thousand recipes, which used a total of 200 ingredients. They examined how much the underlying flavor compounds overlapped in single dishes and discovered something very different from Western cuisines. Indian cuisine tended to mix ingredients whose flavors don’t overlap at all.

“We found that average flavor sharing in Indian cuisine was significantly lesser than expected,” the researchers wrote.

In other words, the more overlap two ingredients have in flavor, the less likely they are to appear in the same Indian dish.

The unique makeup of Indian cuisine can be seen in some dishes more than others, and it seems to be tied to the use of specific ingredients. Spices usually indicate dishes with flavors that have no chemical common ground.

More specifically, many Indian recipes contain cayenne, the basis of curry powder that is in dishes like red curry, green curry, or massaman curry. And when a dish contains cayenne, the researchers found, it’s unlikely to have other ingredients that share similar flavors. The same can be said of green bell pepper, coriander and garam masala, which are nearly as ubiquitous in Indian cuisine.

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“Each of the spices is uniquely placed in its recipe to shape the flavor sharing pattern with rest of the ingredients,” the researchers noted.

Milk, butter, bread, and rice, meanwhile—all of which are hallmarks of Western cuisine—were found to be associated with just the opposite: flavor pairings that match. When any of those ingredients appeared in an Indian dish, there was a good chance there would be a lot of flavor overlap.

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A lesson for all chefs
The takeaway is that part of what makes Indian food so appealing is the way flavors rub up against each other. The cuisine is complicated, no doubt: the average Indian dish, after all, contains at least 7 ingredients, and the total number of ingredients observed by the researchers amounted to almost 200 out of the roughly 381 observed around the world. But all those ingredients — and the spices especially — are all uniquely important because in any single dish, each one brings a unique flavor.

 

But the upshot should also be a thought that we might be approaching food from the wrong angle. Combining ingredients with like flavors is a useful (and often delicious) strategy, but it might be a somewhat misleading rule of thumb. Indian cuisine, after all, is cherished globally, and yet hinges on a decidedly different ingredient pairing logic.

Roberto A. Ferdman is a reporter for Wonkblog covering food, economics, immigration and other things. He was previously a staff writer at Quartz.

Images from Google Public Domain

How many of you enjoy Indian cuisine?  Are there those who have never tried it and or don’t like it ?  I would love to hear! 

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The Horror Needs to Be Told

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After this horrible rape and murder, there were many protests in India.  We arrived with the first group of students  just weeks afterwards.  The victim was Jyoti Singh, a 23 year old medical student who planned using her life to help and heal others.  She became “India’s Daughter” as people protested. It should not happen to any woman or girl anywhere in India or elsewhere.  The horror of the crime forced  the government to pass a death penalty law and  expedite  the trial.  Now we are hearing from one of the convicted rapists. . . . the bus driver. Education and heart and mind  changes for the public are indeed needed as well as convictions and justice. . . . .swiftly administrated.

F. India

On Death Row, but unrepentant:Delhi gangrape convict says it is the girl’s fault when she was raped. 

by FP Staff  Mar 3, 2015 07:41 IST

#Death row   #Delhi gangrape   #Mukesh Singh   #Rape   #ThatsJustWrong

The horrific Delhi gangrape, in which a 23-year-old medical student was subjected to horrific injury and assault, resulting in her eventual death was widely seen as a wake up call for India on how unsafe women are in India. Even as the 23-year-old girl succumbed to her injuries, people were outraged. The country was suddenly up in arms, politicians shed tears in the Parliament. People wanted justice.
And justice was served. Of the five accused – one was a juvenile – four were given death sentences. Experts on television said that this would serve as an example, a deterrent for rape in country where most sexual assault cases go unreported.
Representational image. ReutersRepresentational image. Reuters
Since then, we have had the Shakti Mills gangrape case, the horrors of Badaun and most recently the Uber cab rape case, and the horrific Rohtak rape case – one of such brutality that it rivalled even the Delhi rape.
And the biggest example of the fact that quick justice is not the only solution, can be found in a documentary titled India’s daughter by Leslee Udwin.
Udwin traveled to India following the Delhi gangrape, moved by the protests, that she said she perceived as a watershed moment. In her documentary, she tried to answer the question, “Why do men rape?”
“Why do men rape?’ I discovered that the disease is a lack of respect for gender. It’s not just about a few rotten apples, it’s the barrel itself that is rotten”, she told the Guardian in an interview.
One of the people Udwin spoke to was Mukesh Singh — one of the perpatrators of the gruesome Delhi gangrape.
He is on death row, but he is not repentant. Singh, who reflects the mindset of many men in India, blames it on the girl. “A girl is far more responsible for rape than a boy. You can’t clap with one hand – it takes two hands.”
And if that is sick, be prepared for more. He says, “A decent girl won’t roam around at 9 o’clock at night. A girl is far more responsible for rape than a boy. Boy and girl are not equal. Housework and housekeeping is for girls, not roaming in discos and bars at night doing wrong things, wearing wrong clothes. About 20 percent of girls are good.”
The Delhi gangrape victim died after 13 days of battling for her life. The media began calling her a ‘braveheart’. She had resisted the rape. And the price she paid for it is well documented. They had inserted an iron bar into her body and pulled out most of her intestines while she was still alive. She underwent five surgeries, where the doctors removed most of her intestines. They said she had suffered serious to her abdomen, genitals and intestines.
Most people in their senses would call what the men did to her inhuman. But according to The Telegraph, Singh described her killing as an ‘accident’ and said such a situation wouldn’t have happened if she didn’t resist. “When being raped, she shouldn’t fight back. She should just be silent and allow the rape. Then they’d have dropped her off after ‘doing her’, and only hit the boy,” he was quoted as saying.
Let alone remorse, Singh thinks that the death penalty would make rapes worse in India. He warns that now rapists will surely kill the victims. The Telegraph quotes him as saying, “Before, they would rape and say, ‘Leave her, she won’t tell anyone.’ Now when they rape, especially the criminal types, they will just kill the girl. Death.”

Your thoughts on this terrible crime. . . . 

Image from Google Public Domain

 

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Wedding Filmer in Chandigarh, India . . . . . Nurture

Thanks to my friend, Judy,  for this beautiful wedding video.  She and her husband have gone to many spectacular weddings of family and freinds  in the Punjab.

 

Thoughts and comments?

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Heavy Rain On March 1?

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Yesterday morning we were awakened at 6AM with pounding on the tin roof and loud thunder in the distance !  Honestly, we were not surprised as the weather forecast called for downpours and thunder. Well, during monsoon season this would be  normal, but in our total of 6 months in two trips to Amdavad, this was a first for us.  There are no drains in the streets so water just stands until it evaporates

The whole world appears to be in unusual weather patterns, including monsoon like rains out of season in India !  I am ever so thankful, though that it  was  not feet and feet of snow and below zero temperature!

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Even this morning, water is still puddled on the streets,  more than 24 hours later !

Images from Google Images, Public Domain

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The Wisdom of Mother Teresa

annetbell:

An inspirational woman whose spirit lives on . . . .

Originally posted on Good Time Stories:

Photo Credit: Peta_de_Aztian via CC Flickr Photo Credit: Peta_de_Aztian via CC Flickr

How often each day do you really think about helping people that you meet or spend time with each day? Or is your primary focus primarily in determining how much you receive from others? Today’s short story, in which read on kluth.org, is about one of the most humble and caring people that the world has ever known…Mother Teresa.

Mother Teresa visited Australia. A new recruit to the monastery in Australia was assigned to be her guide and “gofer” during her stay. The young man was so thrilled and excited at the prospect of being so close to this woman. He dreamed of how much he would learn from her and what they would talk about.

But during her visit, he became frustrated. Although he was constantly near her, he never had the opportunity to say one word to Mother Teresa. There were…

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