Vande Bharta passenger squeezing out oil from his breakfast meal. (Photo: from Twitter video)
Hyderabad: Within a month from the launch of the much-awaited Vande Bharta train, a passenger posted a video online portraying bad quality food being served on the train.
The video was reportedly shot on a Vande Bharat Train that proceeded from Vizag towards Hyderabad, where a passenger is seen squeezing oil out of a dumpling from his breakfast meal he availed at the train.
A journalist on his Twitter account posted a video of the scene, stating, “No quality in meals provided to passengers on VANDHEBHARAT train, a little oil squeezed out of vada incident in the train coming from Vizag to Hyderabad, passengers are afraid to eat breakfast. They say that the food quality is bad.”
Sir, concerned official has been informed for corrective measures.
However, IRCTC (Indian Railway Catering and Tourism Corporation) in response to the video stated that they have initiated a corrective measure into the matter.
“Sir, concerned official has been informed for corrective measures,” their reply on the Twitter post read.
While the citizens have been adoring the travel in the newly launched trains, on one hand, incidents of ignorant services on the same have started levelling up on the internet.
Recently, images of garbage on the Vande Bharat Express evoked reactions on Twitter where several condemned the littering inside the express train.
Bhubaneswar: Odisha Chief Minister Naveen Patnaik on Wednesday expressed concern over reduction of funds for MGNREGS and food security scheme in the Union Budget for 2023-24.
Patnaik said the budget has some good aspects which needs to be appreciated and there are some concerns which need to be looked into, and addressed.
“I have concerns regarding the drastic reduction of funds for MGNREGS. This will hit the poor people. The reduction in food security budget along with reduction in procurement will hit the poor people as well as farmers,” he said.
About Rs 80,000 crores was spent on procurement in 2021-22 while only about Rs 60,000 crores is kept in this budget. This will cause serious problems in selling crops at Minimum Support Price (MSP), he said.
While in 2021-22 an amount of Rs 2 lakh crores was spent under the National Food Security Act (NFSA), in this budget only Rs 1.37 lakh crore is kept for this purpose, pointed out the CM.
Patnaik also said that there has been a decrease or no growth in health and education sectors.
He further said that the budget provision for Ayushman Bharat scheme is Rs 7,200 crore for the entire country while Odisha spends almost about Rs 2,400 crore on Biju Swasthya Kalyan Yojana (BSKY) in private facilities alone.
“If we include government facilities, it would be around Rs 6,000 crores annually under the BSKY. Health is an important priority for our state and we believe in investing and in sincere efforts,” he said.
Slamming the Odisha BJP leaders, who are pressing hard for implementation of the Ayushman Bharat scheme in Odisha, Patnaik said he now hopes that the BJP state leadership will stop hoodwinking the people of Odisha.
Speaking about the good steps taken by the Centre in the Budget, he said the increased capital investment, support to drinking water initiatives, and increasing rural housing will accelerate growth as well as have social impact in rural areas.
He also welcomed the Prime Minister’s thrust on millets. Stating that Odisha Millet Mission is a pioneering initiative in the country, Patnaik said he feels happy that millets have been given importance in the budget.
“The focus on new world technologies like artificial intelligence, internet of things etc. is appreciable. These are some of the good aspects of the budget. The focus on primitive tribal groups is a welcome step,” he added.
Hyderabad: IT and Industries minister KT Rama Rao inaugurated the ITC limited’s food processing facility, which entailed an initial investment of Rs 450 crore in Medak.
KTR has invited the multi-business Indian enterprise to open integrated food manufacturing and logistics facility in Telangana’s food processing zone apart from a manufacturing hub.
The food processing facility, spread over nearly 59 acres of land and with a built-up area of 6.5 lakh square feet, entails an initial investment outlay of Rs 450 crore.
Speaking at the inaugural event held in Medak on Monday, KTR said, “Telangana was preparing itself to set up special food processing zones at 10k acres to extend its support to the ITC if they came forward to expand its facility.”
Remarking that Telangana couldn’t be a better location logistically for the set-up, as it is situated in the middle of the country, KTR assured customized incentives to ITC in reviewing the Ballarpur Industries Limited (BILT) in Mulugu district while inviting the company chairman and MD Sanjiv Puri to explore the possibilities of ITC’s manufacturing hub in the state.
He further insisted the ITC’s chairman join hands and participate in CSR activities (Corporate Social Responsibility) for the betterment of existing health and education infrastructure in the locality.
Stressing on the extension of ITC’s support to local farmers, KTR requested ITC to use local raw materials, especially potatoes used in the manufacture of their ‘Bingo’ chips.
“This would ensure the quality of raw materials reaches ITC through agricultural scientists and Rythu Bandhu Samithis,” the minister added.
The new facility will be producing ITC’s food brands including Aashirvaad atta, Sunfeast biscuits, Bingo chips, and Yippee Noodles among others.
Sangli: Thirty-six students in Sangli in Maharashtra on Friday fell ill due to suspected food poisoning, an official said.
All of them were shifted to a hospital, where 35 were discharged post treatment, while one has been kept under observation, he said.
The incident took place in Wanlesswadi High School after the children, from Classes V and VII, had rice and dal prepared at a central kitchen run by a self-help group, he said.
“After having the mid-day meal, 36 students complained of stomach ache and nausea, and many of them vomited. One child is still hospitalised for stomach pain. Saline has been administered to him and his condition is stable,” Mohan Gaikwad, the education officer (primary section) said.
“Food samples from the school and the central kitchen have been sent to a lab for tests. A three-member committee has been formed to probe the matter,” Gaikwad added.
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JAMMU, JANUARY 22 (GNS): The Jammu and Kashmir government has launched an ambitious project targetted to revolutionize the food-processing sector and transform the lives of farmers in the UT.
The “UT Level Food Processing Programme for Development of Clusters for Specific Products of J&K” is a Rs 879.75 crore initiative that aims to maximize farmer income and minimize post-harvest losses.
This comprehensive project has been designed to increase the competitiveness of seven identified products across categories in terms of cost, quality, branding, and sustainability within five years. The government is investing in value-addition, logistics, marketing and branding of various Agriculture, Horticulture and livestock products to achieve this goal.
The project will focus on developing 17 districts in J&K with establishment of processing and marketing infrastructure, providing growth and development opportunities to stakeholders and facilitating suitable economies of scale in production and post-harvest activities. The government has allocated a budget of Rs 879.75 crore for the project including a grant-in-aid of Rs 293.25 crore (33.33%) and a debt-equity of Rs 586.50 crore to be raised by entrepreneurs. The project shall create 7030 direct jobs and lead to establishment of 34 enterprises with expected revenue generation to the tune of Rs. 1436.04 crore every year.
“UT Level Food Processing Programme for Development of Clusters for Specific Products of J&K” is one among the 29 projects, which were approved by the Jammu and Kashmir administration after being recommended by the UT Level Apex Committee for holistic development of Agriculture and allied sectors in UT of J&K. The committee is headed by Dr Mangala Rai, Former DG ICAR and has other luminaries in the field of Agriculture, Planning, Statistics and Administration like Ashok Dalwai, CEO NRAA, Dr. P. K Joshi, Secretary, NAAS, Dr. Prabhat Kumar, Horticulture Commissioner MOA & FW, Dr. H. S Gupta, Former Director, IARI, Additional Chief Secretary, Agriculture Production Department Atal Dulloo besides Vice Chancellors of twin Agriculture Universities of the UT.
The programme will focus on seven products in 17 districts/clusters including Milk for Jammu and Pulwama, Walnut for Kupwara and Kishtwar, Basmati for RS Pura, Samba and Kathua, Vegetables (Conventional/Organic/Exotic & Mushrooms) for Doda, Budgam, Samba and Udhampur, Meat and Poultry for Srinagar and Kathua, Trout for Anantnag and Ganderbal besides Cherry for Ganderbal and Baramulla.
“This project represents a beacon of hope for farmers in J&K, who have been facing challenges such as post-harvest losses that are generally in the range of 15-20 per cent and the wastage of 20 per cent of the total fruit produced due to non-availability of packaging and processing facilities and mismatch between production and post-harvest management.” said Additional Chief Secretary, Agriculture Production Department Atal Dulloo. “The government’s investment in this project is expected to address these issues and help farmers to better price realization and enhancing their income by creating competitiveness across the entire value chain.” he added.
In the next five years, Jammu and Kashmir will have a dynamic food processing, food packaging and storage infrastructure with dedicated support services including farm-level logistics and transportation, marketing infrastructure and cluster branding. This project is a step towards a brighter future for farmers and the food-processing sector in J&K.(GNS)
Srinagar, Jan 21: In a bid to showcase local products and create employment opportunities for youth, the Indian Railways here have installed stalls across all 17 stations on the 135 km railway line from Banihal-Baramulla, officials said.
A railway official told the news agency—Kashmir News Observer (KNO) that the stalls promoting local products under “One station One product” are selling food items, which are unique to the area around the railway stations.
He said the stalls are functional in all the 17 railway stations including Banihal, Hillar Shahabad, Qazigund, Sadoora, Anantnag, Bijbahara, Panzgam, Awantipora, Kakapura, Pampore, Srinagar, Budgam, Mazhama, Pattan, Hamare, Sopore and Baramulla.
He said they have taken this initiative to create additional employment opportunities for underprivileged sections of the society. “The objectives of the scheme are to promote local products and provide an opportunity for youth to earn their livelihood,” he said.
Under this scheme, the Railways provides infrastructure in the form of outlets and stalls to youth for selling food products, he added.
Pawan Sharma, a passenger from Mumbai said the stalls are very useful near the stations. “Sometimes people miss the train when they go outside to buy the food stuff. Now, people can buy food items easily in the premises of the Railway station,” he said.
Talking to KNO, Chief Area Manager (CAM), Northern Railways, Kashmir, Saqib Yousuf said the steps have been taken under Pan India scheme. “The scheme will create employment for people and is meant for easy access to the passengers, who can buy the products inside the railway station now,” he said.
He said though this platform, people can showcases the local products of the region—(KNO)
For billions of people across Asia and in Asian diaspora communities around the world, this weekend marks the beginning of the lunar new year celebrations, a two-week holiday marking the end of the Zodiac year of the Tiger, and ushering in the Year of the Rabbit – or Cat, if you are in Vietnam. For the first few days commercial activity slows or stops, as people gather with their families. For many migrant workers in China, it is often the only time of the year they can return to home towns. The holiday is steeped in tradition, with a focus on family, food, reflection and looking forward.
MALAYSIA
Daniel Lee Lih Wei, a 37-year old father of two who oversees research at Kuala Lumpur’s Sunway University and lives in the suburban town of Klang. Photograph: Vignes Balasingam/The Guardian
As a Chinese-Malaysian, lunar new year is all about passing the Chinese traditions on to the next generation, says Daniel Lee Lih Wei, a 37-year-old father of two who oversees research at Kuala Lumpur’s Sunway University and lives in the suburban town of Klang.
“I want my children to learn and experience the different and the rich culture and heritage we have and how that can be translated into their own experiences throughout their life’s journey,” he explains. “It’s about giving them that exposure and the memories that I used to have as a child.”
With that in mind, Lee Lih Wei says that the key things for his children, aged four and one, will be playing with the firecrackers, enjoying cookies and watching traditional lion dances. In elaborate and brightly coloured costumes, performances by lion dancers across the country are common during the build-up to the new year and are said to signify luck and prosperity.
Taking a week off work, Lee Lih Wei says his family will dress in coordinated outfits of varying shades of red as they reunite with family over two days. While tradition dictates that the male side of the family is visited on the eve of the lunar new year, Lee Lih Wei says modernisation means they’ll visit his wife’s family for lunch and his own for dinner.
CHINA
Last year Wen Xu wasn’t able to get to her home town in a small Anhui county, because of Covid restrictions. This time, the 26-year-old will travel from Hong Kong, where she recently moved to work as a reporter. Even two months ago this wouldn’t have been possible, but since China’s government ended its zero-Covid policy in December, Xu is among the hundreds of millions of Chinese able to once again make the journey home.
“This year for New Year’s Eve, my uncle, aunt, and cousin will come to visit us from a town nearby,” she says. “We will have a big reunion dinner with traditional family dishes such as steamed pork with rice flour and bone broth together.”
A traditional pastry made of donkey hide gelatin, or ejiao, and jujube, walnut, rose and sesame. Photograph: Ma Li/Getty Images/iStockphoto
The week will be one of food and relaxation, reading new books and catching up with a cousin who has returned from Canada. She also plans to film her mother cooking a traditional Chinese health food, ejiao.
Growing up, Xu and her cousin would excitedly finish their new year’s meal and then rush upstairs together, to count the money they had received in red packets as traditional gifts from their elder relatives. “ Even now we are grown, my cousin and I still receive red-pocket money,” she says.
There’s some sadness this year, Xu adds, as her grandfather remains ill after Covid, and can’t join them for dinner. “He has to stay with an oxygen machine in his room on the third floor.”
The Year of the Tiger was great professionally for Xu, “but not so much relationship-wise”.
“My hope for next year is to find a partner who can experience things with me, be there for each other, and support each other.”
VIETNAM
Thanh Van, 24, a hotel receptionist poses for photos in front of a restaurant near her house in Ninh Binh, Vietnam. Photograph: Linh Pham for The Guardian
“Like many Vietnamese families, we cook, we spend time thinking about the day and the year,” says Thanh Van, a 24-year-old hotel receptionist who lives in the northern city of Ninh Binh with her parents and younger sister. Known locally as Tet Nguyen Dan, or Tet, lunar new year is the most important occasion to Vietnamese people, including her family, she adds.
In the days beforehand, the family will spend hours in the kitchen making 12 chung cakes, a traditional new year dessert, which Van says symbolises the earth and “contains all the unique ingredients of the Vietnamese”, such as rice, pork, mung beans and banana. These are then gifted to family and friends alongside “lucky money”. Coveted in a red pocket, it is also a Vietnamese custom, she says, to gift money to family members in an act that ushers in luck for the year ahead. “It’s not important how much. It just means you received something lucky.”
The festivities will all culminate, she says, on New Year’s Eve when Van plans to watch the fireworks before visiting family members on New Year’s Day. “Vietnamese people believe what they do on the first day of the new year will affect the rest therefore they pay great attention to every word they say and everything they do,” she says.
TAIWAN
Stacy Liu, 32, is heading to her home town in Taoyuan, northern Taiwan, on Friday. The Taipei resident usually goes home for a whole week, to spend quality time with her family and catch up with childhood friends who are also back for the holiday.
The traditional Chinese food Fo Tiao Qiang. Photograph: insjoy/Getty Images/iStockphoto
“The first three days of lunar new year are the biggest and the most important days and you want to spend them with your family,” she says. When she was younger they would visit her father’s side of the family first, and then go to her maternal grandmother’s house. “The second day is traditionally when the married daughter goes back to her home,” she says. “My grandma is a very traditional woman so we could only go back to her house on that day – otherwise apparently it’s going to bring bad luck.”
But in recent years they have kept it small, with just Liu, her two younger sisters and their partners gathering at their parents’ home. “I find that more and more families are not doing the most traditional way with all the relatives coming home,” she says.
On New Year’s Eve the family will stay in, cooking traditional dishes like “Buddha jumps over the wall”, chicken soup, braised fish, and mustard greens.
“The leftovers from New Year’s Eve are enough for the next two days of dinner, but for lunch we’ll go out to a nicer restaurant,” she says. “We made a reservation about a month ago. You need to book ahead for New Year.”
Liu and her family will stay home and eat plenty, hike in the nearby mountains and play mahjong. She hopes this year will see the end of Covid worries, and the chance to build her Mandarin-tutoring business so she can work remotely and travel.
SINGAPORE
Chua Yiying Charmaine at Sago street in Singapore. Photograph: Amrita Chandradas/The Guardian
For Chua Yiying Charmaine, a 21-year-old real estate student at the National University of Singapore, lunar new year means leaving campus to travel home to the east of Singapore. Here, she’ll reunite with her parents, younger brother and sister for what she calls a “typical” celebration.
“Most Singaporean Chinese families prioritise the reunion dinner,” she explains. This is a large gathering of extended family the night before lunar new year. “I usually don’t get to spend that much time with my family any more because of work and school so I think this year will be especially nice.”
While it’s yet to be decided whether the festivities will take place at her parents’ or grandmother’s house, either way, Charmaine says she’ll begin cooking with her grandmother around 4pm, making traditional dishes such as bakwa, salty-sweet dried meat, and lo hei, a Cantonese-style raw fish salad. “Usually people buy it because it’s very tedious to make … but my family likes to make it from scratch.”
The few days prior will be packed, she says, with visits to loved ones; a pair of oranges in hand to offer as a traditional token. “I enjoy it because it’s a type of celebration, and I think it’s always good to have that kind of festivity in your life. It helps everybody loosen up a little bit,” Charmaine says.
HONG KONG
Tabitha Mui’s favourite childhood memories of lunar new year are visiting relatives and receiving “lucky money” in lai see (red packets) and “endless amounts of sweets and coin chocolates”.
Traditional Chinese poon choi reunion dinner Photograph: AsiaVision/Getty Images
On New Year’s Eve, the extended family would gather together and share traditional dishes like braised Chinese mushrooms with fat choy (black moss seaweed), chicken, fish, and the Hakka-style poon choi (one bowl feast).
“The best things for kids were the long holidays and we wore Chinese costumes to school for new year parties,” she recalls.
“Now that I’m married, the most important thing is to have a New Year’s Eve reunion dinner with the older generation in our family. Both my husband and I come from big families so we’ll be busy. I’ll prepare presents for the older relatives and lai see money for the young ones.”
Hong Kong, like many parts of east Asia, were among the last to lift pandemic border restrictions and reopen for travellers. It makes Mui a little wary, now that visitors will be returning to the city. “I hope everyone in my family will stay healthy,” she says. “We’ll have to be cautious.”
“As for my hope for the Year of the Rabbit – I hope my work will be smooth, and I hope for world peace.”
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#Food #firecrackers #family #reunions #lunar #year #celebrated #differently #Asia
( With inputs from : www.theguardian.com )
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