BY RASHMI SINGH India, a country often underrated as a choice for commercial pilot training, can turn out to be a goldmine for aspiring pilots with the right bit of information and guidance. With a proven education system and a history of glorious aviators from our country, India is surely one of the best options out there to begin your pilot training. The unique teacher-student … Continue reading Pilot Training in India
BY ROGER WATSON During the lockdowns, I encountered a group of people who were new to me. These were the ‘virus sceptics’; in fact, it would be more accurate to call them the ‘virus deniers’, a label they hate as it smacks of Holocaust denial. Remarkably, they do not believe that viruses exist. Scratch deep enough and they do not believe in any aspect of … Continue reading Virus Deniers
Ingredients: 900g cauliflower (1 small head) 1/3 cup (50g) chickpea flour (besan) 1/2 cup (50g) raw cashews 3 garlic cloves 5cm piece (25g) ginger, finely grated 1/4 cup (60ml) sunflower oil, plus extra to grease 400g thick Greek-style yoghurt 1/4 tsp chilli powder 1 tsp carom seeds (from Indian food shops – substitute with fennel seeds) 3 tsp each garam masala & ground cumin 200g … Continue reading Tandoori Cauliflower
O Lord, I bow down in front of you. You are worshipped by both gods and demons. Your divine powers bless the people of this world and bring them out of sufferings, diseases, ailments, oldness and fear of death. Continue reading Health Blessing
BY CSMI STAFF WRITER Jeebesh Bagchi is an Indian Asian Modern & Contemporary artist who was born in 1965.Numerous key galleries and museums such as Museum De Lakenhal have featured Jeebesh Bagchi’s work in the past. Jeebesh Bagchi has been featured in articles for Hyperallergic, Ocula and New York Times. The most recent article is Tai Kwun Contemporary Showcases ‘Portals, Stories, and Other Journeys’ written for ArtDaily in April 2021. Bagchi, along with … Continue reading Jeebesh Bagchi
Ingredients 8 lamb cutlets 150ml tub natural yogurt 1 tsp ground coriander 1 tsp turmeric small bunch coriander , chopped juice and zest 1 lemon naan bread , to serve For the pickle 750g chunk squash , peeled and chopped into 2cm pieces 1 tbsp sunflower oil 2 onions , chopped thumb-size piece ginger , chopped 1 green chilli , halved 2 tsp black or brown mustard seeds 1 tsp ground coriander 2 tsp turmeric 2 tbsp cornflour 250g caster sugar 250ml cider vinegar Method … Continue reading Spiced Pumpkin Pickle Indian Lamb
BY KUMAR CHANDY Amidst all the Goas, Rajasthans, Keralas and Lehs, I personally would recommend the North East of India. Probably the least explored, least known and untampered of all the major tourist destinations in the country. The North East stands out as a perfect get away from the urban jungles that we live in. The North East consists of 8 states – Arunachal Pradesh, … Continue reading The Less-Trodden North East
shanthaakaaram bhujagashayanam padmanaabham sureshamvishvaakaaram gagana sadrsham meghavarnam shubhaangamlakshmeekaantham kamalanayanam yogihrddaanagamyamvande vishnum bhavabhayaharam sarvalokaika naadham dhyaamai Continue reading Vishnu Dhyaanam
BY RAV DEKA Every year, several hundred wheel-crazed travellers arrive in India with plans to explore the subcontinent on a motorcycle – riding over the frozen Himalayas or through the sweltering heat of the Rajasthan desert to the humid greenery of the south. Some sign up for an all-inclusive guided motorcycle safari, others just rent or purchase a machine and find their own directions. But … Continue reading Riding the Royal Enfield Bullet
BY CSMI STAFF WRITER Reena Saini Kallat (b. 1973, Delhi, India) graduated from Sir J.J. School of Art, Mumbai in 1996 with a B.F.A. in painting. Her practice – spanning painting, photography, video, sculpture and installation, often incorporates multiple mediums into a single work. She is interested in the role that memory plays, in not only what we choose to remember but how we think … Continue reading Kallat
COUNTRY SQUIRE INDIA 