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National award for
NIPER Professor Mohali, March 5 The award, which carries a cash prize of Rs 1 lakh, a research grant of Rs 9 lakh for three years and a citation, is given in recognition of outstanding contribution of young scientists in basic and applied research covering areas of biosciences. Dr Dey has been awarded for his contribution to the target-based screening technology against insulin resistance as well as for his research on focal adhesion kinase in skeletal muscle. This is the second national award for Dr Dey, who was recently awarded the Shanti Swarup Bhatnagar Award, 2003, in medical sciences. Dr Dey did his MSc from Calcutta University, Kolkata, and PhD from Jadavpur University, Kolkata. Later, he did his post-doctoral research at the California Institute of Technology and the Baylor College of Medicine, Texas, USA. He joined NIPER as Assistant Professor in 1994. At NIPER, Dr Dey initiated a research programme in diabetes and in understanding skeletal muscle differentiation. Professor Dey has published about 40 papers, filed patents and attracted about Rs 100 lakh from various funding agencies. |
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250 students of GCG-11 awarded Chandigarh, March 5 After the invocation of Goddess Saraswati, Ms Usha Khetarpal Waie, principal of the college, read out the annual report, highlighting the achievements of students in various spheres. In his presidential address, Mr Dilip Kumar remarked that education had led to development and brought East and West closer. He informed that two new courses — B.Sc in Computer Science and Bachelor of Computer Application (BCA) — will be started in the college in the next academic session. At today’s function, Monika of BA (Part I), Poonam Kumari of BA (Part II) and Sujata of BA (Part III) were awarded Nirmal Vasudeva Scholarship. Priyanka of BA (Part I) was also awarded a scholarship. Anu Brar of BA (Part II) was declared “All-Round Best Student” of the college for the session 2003-04. |
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CET forms available from March 8 Chandigarh, March 5 The prospectus can be bought for Rs 1,300 from any of the State Bank of India branches. The prospectus will be available for Rs 650 to the candidates belonging to the Scheduled Castes and Scheduled Tribes. The SBI branches where forms would be available include its branches at Hall Bazar (Amritsar), Civil Courts (Hoshiarpur), Civil Lines (Ludhiana), Old Abohar Road (Muktsar), Delhi University branch (Delhi) and Panjab University (Chandigarh) and the SBI main branches at Sangrur and Kurukshetra. The prospectus can be had by registered post on a payment of Rs 75, in addition to the fee, through a bank draft drawn in favour of the Registrar, Panjab University, Chandigarh, payable at Chandigarh. The draft should be sent to the "Manager, Publication Bureau, PU, Chandigarh" so as to reach him latest by March 18. The centre for examination would be at Chandigarh alone and the last date for receipt of forms at the CET cell (old enquiry), Administrative Block of the university, is April 5. |
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Deepti crowned Miss Dev Samaj Chandigarh, March 5 In the talent round she danced to the Hindi Number “Dola re, dola re”. Deepika, from the same steam was declared the first runner’s up while Vibha of BA III bagged the second runner’s up title. Comprising three rounds, the search for Miss Dev Samaj began with an introduction round and concluded with a question-answer round. Students of the second year performed a classical dance, a fashion show and danced on popular numbers. Ms Vimal Bhargava exhorted students to be good human beings in addition to becoming successful. At MCM DAV College, Sector 36, a farewell function for final year students of science, humanities and commerce was organised today. A fashion show interspersed with a Bhangra performance, a comedy and foot-tapping songs and dances was a thorough entertainer. The Miss MCM title went to Gagandeep of B.Com, while Aditi Rawat of B.Sc and Shikha of BA II were first and second runners up, respectively. The Principal, Dr Puneet Bedi, urged the students to keep aloft the college’s glorious traditions as guiding values in their lives. Refresher course: A refresher course in English on “Recent Development in Literature” began at the Department of English, Panjab University, here today. As many as 45 participants from Orissa, Gujarat, Assam and Uttaranchal are attending the course. Twentyfive resource persons, including professors and readers from different universities would be addressing the participants. The valedictory function will be held on March 23. |
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Declamation contest on Women’s Day Chandigarh, March
5 The declamation contest will be held at GCG, Sector
11, at 9 am. It is open to all students of colleges and Panjab
University. The topic is “Is woman a commodity.” |
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Release of “Bhije Mausam”
tomorrow Chandigarh, March 5 Mr Amrik Singh Pooni, former Chief Secretary, Punjab, and a well-known poet, will be the chief guest. Mr Ram Arash and “Naaz” Bharti will read research papers on “Bhije Mausam”. Dr Madan Lal Hasija, Director, Language Department, Punjab, will be the special guest. Dr Surjit Patar and Mr Raminder Jakhu will be among the invitees. Famous musician Prabhot Singh Bali will render Sudershan Walia’s ghazals on this occasion. |
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Helloji I am thinking that I will be relaxing today but I am having very hard day. You know the morning routine and all. My ‘He’ wanted extra parathas for his colleagues and he said to me only after I had put the gas out. Again I had to burn gas and make more parathas to have with kadi. It is my speciality, you know. Then the whole afternoon I’m having to see TV — all good-good programmes are coming, na. By God, ik mint da time nahi haiga mere kol. Then the mai is coming and telling she’s wanting advance. She has eaten my head for 40 minutes. She is wanting Rs 100 but I’m giving her Rs 50 only. Really, life of a housewife is very hard. My head is eating circles now. Shukar hai ki Titoo and Nitoo went to Shoki paaji’s house! I’m thinking that when my He is coming, we’ll eat our roti and then I will relax in front of TV. Today evening is very important because in Astitiva, Simra’s sister Kavita is getting cancer and dying. So sad, na? It’s going to be very enjoyable. Anyway, man is saying one thing and God is saying something else. Just when my He is coming back, on his back-back (piche-piche) only, Sharmas are coming with their daughter Lovely. I’m thinking
of, they also had to come at this time only. But I’m smiling and saying “Helloji, helloji how have you remembered us today? Come, come sit- vit.” They are also saying helloji and then telling Lovely to say hello. She’s not wanting to say. I’m saying koi gal nahi and then asking Lovely how her school is. Mrs Sharma is saying, “Very good. She has learnt lot of poems.” My He is saying, “Really, sanoo vi sunaogi, betaji?” Mrs Sharma is saying, “Of course, that’s why we are bringing her here. Yesterday we were going to Col Mann Singh’s house and she is performing so well there.” Mrs Sharma is saying, “Hanji, they all enjoyed so much! She is singing 7-8 poems one after another, one after another.” Then I am saying, “Ok, so which poem are you going to sing for us, betaji?” But Mrs Sharma cuts my talk and is saying, “Poem nahi. Poems, poems!” My Astitva time is coming near-Kavita is going to die. I am getting tension. Lovely is not singing anything. Only making some sounds and hiding in her mummy’s lap. I’m saying, “Lovely, I am giving you chocolate-say poem.” Lovely is saying, “Nahi bolna.” Mrs Sharma is saying, “Bolna hai betaji. And talk in English, don’t talk in this Hindi-shindi.” The clock’s hands are going fast. Lovely is not singing poem. My jaw is paining, smiling, smiling. It is becoming 9.15 then 9.30. Astitva is over. Kavita is dying for sure. Lovely in the end is singing, Johnny, Johny, yes papa.. Life is very hard for housewife. Now I have to finish work fast tomorrow and see death of Kavita.
"Ofo, intezar nahi hota". |
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Style i
With the bright sunshine blunting the nip in the air and soaring temperatures giving a preview of the summer heat, mane matters catch the attention of a woman (and for that matter, even of a man). What’s new on the seasonal fashion horizon?
Short is in not only in minis and Tees but also in hairstyles. Shorter lengths and layered looks for men as well as for women are being projected as the season’s favs by hair experts in the city. If it is Preity Zinta for the city lasses then it is the metrosexual Saif and Hrithik in the new lean and neat look who inspire cool dudes in the city. Asymmetrical cuts, curls, perms, diagonal cuts, flippy ends with curls etc, the styles in our hair specialists' kitty are endless. Going by the styles that one comes across not only on campuses but also in workplaces, it becomes evident that city denizens are willing to experiment and try out the latest. No-fuss happy-go-lucky styles are in great demand, says Pramod Dewan, manager, Headmasters, Sector 8. In the fast-paced lives led by most people these days there is hardly any time for elaborate hairdos and no one wants to spend hours on a perfect hairdo. But at the same time, everyone wants to look well-groomed and with a distinguished style. Thus the wash- and-wear styles are the most sought after, he adds. Arshad of Oleega in Sector 9 recommends layered and razor combination cuts to look cool this summer. A cut that gives a style that can be worn at least in three different ways to suit the cool, casual and formal looks, is what most people want these days, says Ahmed, chief hairstylist, Tress Lounge, Sector 8. "The effect of colour also comes out well in the short styles. Along with this, short styles also keep hair problems like split ends at bay thus improving the quality of hair," he adds. Pramod says more and more women are fast realising the monotony of long hair as a hairstylist can create so many styles in short lengths and add spice to their look. A whole lot of styling products available in the market too make styling easier. L’Oreal’s Liss Control for controlling fly-away hair, Volume + for that added bounce, Aqua Gloss and gels, Tigi Finishing spray, Wella's Gum are some of the must haves for creating perfect styles in a jiffy. Extra conditioning is a must in summer months, says Rajani Sharma of the Habibs in Sector 17. Hair should be washed at least two to three times a week in summer. With cuts and styles the texture of the hair can also be played around with, like notching can reduce the volume of very thick hair, layers can add volume to thin hair. Smoothening services can straighten curls temporarily, says Ahmed. But style varies from person to person as the same cut will have different effects on different people. So what determines the cut? Pramod says shape of the face is the foremost consideration in choosing a style, texture of the hair is the next. To know whether hair are straight, wavy, curly, fine, medium or thick is very important. After this, the age and profession of the client has to be kept in mind so that the style goes well with the overall personality. Then comes the choice of the person which has to match with the first three factors. So sport a trendy style and turn heads this summer with a savvy look.
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Dhabas remain as popular as ever
They
are neither upmarket nor offer plush ambience like multi-cuisine restaurants in the City Beautiful. But the aroma of food and delicacies being offered at a shoe-string budget make the city dhabas a gourmet’s delight. From prim’n proper executives to lawyers, and businessmen to students, the city’s dhabas are indeed great social levellers. The college gang, office two-some or a daily wage employee — these eateries cater to all, singles as well as families. In fact some dhabas of the city boast of a client list comprising “top guns” in Punjab, Haryana and UT, besides members of the judiciary — the latter now preferring to get the food packed for home. So even as the yuppies would rather be trying out the latest Mexican or Italian dish, or sipping their cappaccinos and mochas, a majority of residents continue to visit dhabas. Be it the Pal Dhaba in Sector 27, Swaran Dhaba in Sector 30, the yummy rajmah- chawal from the Sector 11 rehri market, the stuffed paranthas near the PGI, or the North Indian cuisine at Khalsa Sweets and Restaurant, Phase V, Mohali — these are quite popular with the residents, despite the fact that they defy all diet rules (with oodles of butter, cream or ghee as topping). The delicacies have no fancy names, as in the restaurants. Channa masala, shahi paneer, palak paneer, curry meat, curry chicken, dal makhani are all made by using traditional masalas, offer great service and are as hygienic as you would find in any uptown restaurant. A sumptuous vegetarian meal for four would come for Rs 120, while a non vegetarian meal for four can be had for Rs 150- Rs 200. Mr Pritpal Singh, proprietor of Pal Dhaba says, “On week days our daily clientele is about 100, which doubles on the week end. The reason for the success is good quality food at affordable price. Because we cook ourselves, the quality is maintained”. N.S. Gill and Ajay Jairath, executives at Premium Motors, who are regulars at the dhaba, said, “Nowhere else in the city you get such good quality food and at such inexpensive rates.” Unlike the restaurants that have a fixed menu, these joints offer variety in the form of a “Special Dish” on particular days and even a seasonal change in dishes. And special occasions like Navratra mean that no non-vegetarian dish is to be prepared at most of the dhaba kitchens. Swaran Singh, the chef-owner of Swaran Dhaba, says that he has been in the business for 42 years. With a regular clientele of 100 a day, he could have converted his dhaba into a restaurant. “ The fact that dhabas are social levellers where people from all walks of life can walk in for a quick grab, always dissuaded me from converting this into a restaurant.” The views are echoed by Pritpal Singh, who had bought an SCO in Sector 27, quite near the original Pal dhaba, to open a second branch , and only to be told that he had bought a restaurant site. “ So we named it Pal Restaurant, but have maintained the rustic ambience of a dhaba here.” |
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Food Festival Encouraged
by the success of last year’s Mexican food festival, Blue Ice Bar and Restaurant, Sector 17, is offering Latin American delights again this fortnight. All those who relish the tongue-tickling hot’n spicy tortillas and enchiladas would find themselves drawn to the platter prepared by their chef. He is formerly of Rodeo, New Delhi, that pioneered this cuisine in the national Capital. The stuff is much like the Indian food — being dressed in spices and herbs and comprising chapatis, rice and veggies. The difference lies in the way of cooking and the bread (roti) dough base being largely corn, in place of wheat. The menu is spread over four courses. There is a Mexican range of cocktails and mocktails that set the pace for a munching plate of starters, salads and snacks. Finally, you get a treat of veg and non-veg meals in the main course. Don’t get flummoxed by the outlandish names of the dishes. Whether it is rajas poblano, mutton francisco fiesta or fire cracker frijoles. They are all products of the fine art of play of tortillas (corn-based papri-like wafers), diced veggies or meat pieces) garnished with cheese, masala and jalapeno chillies. A twist here, a change in the cut of the shape of veggies and meat there, bar-be-que or baked, cheese topped or mixed in the masala can result in a brand new dish. Served with Mexican rice, the bar-be-cued or baked items are a complete meal with special sauces, salso and sour cream adding a dash of the typical flavour. The ever-favourite hongos enchiladas are a mushroom delicacy with tangy spicy red sauce flavoured with a garlic. Tacos, another item is a popular crisp corn round tortilla that comes with your choice of filling — take a pick of re-fried beans, cottage cheese or mixed veggies. In the non-veg variety is pollo mexicana which is half chicken cooked in secret sauces along with sour cream and comes with a mound of rice. Mr Rahul Kakkar, manager at the swank blue-and-grey eatery frequented by residents looking for a happening place, says that they have a special offer for the guests during the festival period. If your bill exceeds Rs 350, you are treated to a glass of wine. Don’t forget to tell them your preference of red or white of the liquor. The California Carlo Rossi is a light-bodied drink with a refreshing style that exhibits excellent fruit and a crisp, dry and round finish. Cheers! |
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Being
addicted to alcohol, chewing pan and tobacco, they are being examined for oral health by Dr Rajiv Kashyap at the Civil Secretariat here. Dr Kashyap, who is doing Masters in Dental Public Health from Kings College, London, has come here for a pilot study on the oral health of employees. With the employees in the Haryana Civil Secretariat here coming from all parts of the state, the study would be an indication of the oral health of residents in the state. The study is being carried out on a sample size of 3,200 and for the past fortnight, as many as 790 employees have been examined for various mouth and tongue lesions. Biopsies and histopathological examination have been carried out. Dr Kashyap says it is surprising that most of the employees have never been to a dentist for routine oral examination. “Oral health is often ignored as people believe that a dentist is only to drill, fill, remove teeth or fix dentures,” he explains. Dr Kashyap says while the lower staff was willing to undergo a check up, 90 per cent of the officers had not turned up.
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