Article in Gulf Times : All that blings is Gold

Gold never goes out of style. It can be worked into nearly any shape, from tiny strands that do not break easily to thin sheets, nearly anyway a jewellery artisan desires.

Gold is bought for a variety of reasons such as for auspicious sentiment, as an investment, hedge against inflation, asset allocation etc. It also carries a high perceived value and an emotional quotient. It reinforces closeness of relationships. Gold coins in smaller denominations are also considered apt for corporate gifting and rewards for contests or for commemorative giveaways.

In betrothal, an important part of the Chinese wedding tradition, four pieces of jewellery including a gold necklace, a pendant, a pair of earrings and a bangle are selected by groom’s mother and presented to the bride. The golden colour symbolises wealth and happiness.

One of the ancient traditions of Western Europe which is still going strong today in the Christian community is the idea of the engagement ring. It was way back in 860 AD that Pope Nicholas I proclaimed that not only was an engagement ring required to seal the agreement to be married, but that the engagement ring must be made of gold.

The making of the ring out of gold signified that the groom was willing to make a financial sacrifice for his new bride-to-be. Since then engagement and marriage ceremonies in the West include a small piece of gold jewellery.

Italian gold jewellery, on the other hand, is synonymous with style and Italy is well known for its yellow gold jewellery and classical designs. Italy is known as the world leader in gold jewellery production for its outstanding technical skills. Gold charm bracelets have a strong presence in Italian gold jewellery.

Everyone likes to make a statement and wear jewellery with a meaning behind it. It is an intelligent way to show one’s history or beliefs. A good example of this is the symbol of an inverted hand, where the hand extended forward is a symbol of divine force. Another example is Celtic jewellery where the Celtic knots can symbolise the eternity of life.

Read more here :

http://www.gulf-times.com/culture/238/details/350374/gold-is-never-out-of-fashion

Month of March : “In Print”

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Overwhelming joy of seeing my name IN PRINT.

Thank you MONTH OF MARCH.

The world on my plate : My article in newspaper

People today can travel anywhere around the globe traversing geographical boundaries. And with them, travel their culture and food. The number of foreigners working in Qatar has led to the eating habits of people here being influenced by food from all around the world. Various cuisines and outlets now open in the country have been adapted to serve nationals as well as expatriates from Asia, Europe and America.

Without a question, a dish or a restaurant is selected primarily based on its taste, cost and convenience to eat.

Read more here :

http://www.gulf-times.com/food/235/details/345782/-the-world-on-my-plateA side-bar which appeared in actual newspaper but not in E-version:

FAMOUS CUISINES

Falafel – traditional Arab food – deep-fried ball or patty made from ground chickpeas, beans, or both; usually topped with salads, pickled vegetables and hot sauce

Samosa – fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, lentils, ground lamb, ground beef or ground chicken

Kebab – wide variety of skewered meals cooked over or next to flames

Indian chaat – a mixture of potato pieces, crispy fried bread, gram or chickpeas and tangy-salty spices with sour home-made Indian chili, fresh green coriander leaves and yogurt. Popular variants include Aloo tikkis (garnished with onion, coriander, hot spices and a dash of curd), bhel puri, dahi puri, panipuri, dahi vada, papri chaat, and sev puri.

Sandwich – consists of two or more slices of bread with one or more fillings between them

Spring roll – large variety of filled, rolled appetizers. Kind of wrapper, fillings, and cooking technique used vary considerably from place to place

Croissant – butter-layered yeast-leavened dough rolled and folded several times in succession to give a flaky texture, similar to a puff pastry

Donut – deep-fried from a flour dough and shaped in rings or flattened spheres that sometimes contain fillings

Fresh juice – prepared by mechanically squeezing or macerating fruit or vegetable flesh without the application of heat or solvents

Milkshake – sweet, cold beverage which is made from milk, ice cream or iced milk, and flavorings or sweeteners such as fruit syrup or chocolate sauce

Steamed corn – kernels taken off a sweet corn cob or cut off and boiled or steamed

Risottos – rice cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based

Pizza – oven-baked, flat, round bread typically topped with a tomato sauce, cheese and various toppings

Pasta – made from an unleavened dough of flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes

Pies – baked dish made of a dough casing that covers or completely contains a filling of various sweet or savoury ingredients

Pancakes – thin, flat, round cake prepared from a batter and cooked on a hot griddle or frying pan

Scones – single-serving cake or quick bread made of wheat, barley or oatmeal, with baking powder as a leavening agent

Puddings – sweet milk-based dessert similar in consistency to egg-based custards, or a mousse, made of bread or rice

Muffins – semi-sweet cake or quick bread that is baked in portions appropriate for one person

Cakes – form of bread or bread-like food normally with a round shape

Schwarma – meats placed on a spit and may be grilled, eaten with bread, tomato, and cucumber with toppings like hummus and pickled vegetables

Barbecued chicken – chicken parts seasoned and coated in a barbecue sauce, then grilled or smoked

Slurpees – frozen flavored drink

Ras Malai – consists of sugary white, cream or yellow colored balls (or flattened balls) of fresh cheese soaked in clotted cream flavored with cardamom

Other Photographs which are not included in e-version of paper: