Nick hitting the South
‘Nick; the channel that has 100 constant minutes of time spend record with children is now heading first to launch their three super iconic ‘Nicktoons’ on regional grounds; the fun world is now opened to catch kids in their own language Tamil.’
Nick, India’s leading 24*7 kids brand associated with Viacom18 has launched the channel in the southern market with two local languages; Tamil and Telegu through the Sumangli Cable Vision (SCV) along with the DTH. Nina Elavia Jaipuria, Senior Vice President & General Manager, Nick India talks about the channel Nick that has been taking care of their viewership by serving them non preaching and non violent cartoon shows since April 1999; has hit the charts by being on the no.1 position.
Dora speaks Tamil
The most adorable and loved character of Nick; Dora is now going to babble in Tamil. It would be the most happening surprise for children this summer to have their favourite cartoons speaking in their own language. The gang of Perman, Ninja Hattory and Dora the explorer are going to bang your tv screens soon. The Mad-a-thon show is the special pick this summer for kids which will be killing your kids time from evening 5 to 8; more to that their parents get a chance to win a car too.
Everyday 30 minutes of blank screen; scrolling the lines that says, “go out and play, your show will get back soon” is a recent attempt called ‘Let’s just play on – ground’ by Nick to encourage their little viewers to step out of the home and play outdoors. Following the same strategy Nick also has arranged for summer carnivals across the country, one of which is now at our door step. City will have this carnival taking place on 15th May between 5.30 to 8.30 PM at City centre mall which assures free entry for all.
Not to get more confused for what to gift your growing ones; Nick is launching a range of merchandise featuring bags, toys, stationeries, party products, books which will be available in stores like Landmark, Lifestyle and odyssey and even some famous local shopping stops like Naidu House and Chhota bhai. You can also lift up their summer vacations by gifting them a cycle ride on or accessories.
So get yourself and kids busy this summer with all new digital packages with Nick.
Friday, May 14, 2010
sharing my conversation with Rani Kulsam Begum @ hotel Shareton 'royal hands that cook'
'The savour of Hyderabadi cuisine comes to Chennai; the city will gratify its apatite in a ‘Nawabi’ style with the handpicked recipes of Rani Kulsam Begum. The secret revealed behind the Begum ruling a kitchen.’
The epicureans of the city have a chance to energize their taste buds with spicy Hyderabadi food with the ten days food festival at the banquet hall of Hotel Sheraton from -- to --. Apart from the delicious food on the serve; there is something more to it. Nothing tastes even better if comes straight from the kitchen of the royal family and when the queen herself cooks with all the years experience and legacy in hands. Yes, the food will surely treat one with the authentic nawabi taste as made exclusively by none other than Kulsam Begum.
Childhood memories
This amazing lady with a magical hand on the spices; holds an introvert but a loving nature that comes out in her passion for cooking. As she shares her memories of childhood; invariably connected to food, she recalls the rigours cooking in the huge kitchen, dinner table occupied with all the family members together and countless choices on the platter that weaved Kulsam Begum more into the conversation. As a child she remembers her school days where a full course meal used to be brought during the lunch time and looked like an everyday feast.
Hyderabad to Lucknow
“I never cooked as a daughter” says the Bagum and chuckles. The rule that Salar jung family followed for years that a girl child shouldn’t be taught cooking unless she matures the age and becomes a daughter-in-law. Kulsum shares a story behind her passion for cooking which was flourished after she settled down in Lucknow after her marriage. Habituated to fiery spicy meals; Kulsam missed the Hyderabadi flavour in her new course of life and started gathering recipes from her grandmother who was the maestro of cooking. She tried to adopt the authentic way of cooking in bits and pieces by getting in touch through telephones and letters. The detachment from the spiced food that she grew up eating; led her to go back to her culinary tradition of Hyderabad. She realized that the family lost their valuable treasure of recipes along with the death of her grandmother.
Now and then
Unlike today; earlier times had no broiler chickens. The overnight cooked and stirred chicken has its own flavour which is never found in today’s fast pace cookery. Kulsam constantly emphasised on the method and the usage of spices in the preparation; cooking is a science that is very accurate about the measurements, also the spices having its own prominent flavour should be taken care of. Those days Hakim (doctors) used to decide the amount required for a particular food preparation. Taste as well as health was taken care of in choice of spices according to the seasons; like summers were spiced up with mild spices like Khus, Zeera and Ilaichee where the whole winter was for to kill the chilled winds with fiery dishes. Kulsam explains her grief on the fact that today the joy of eating and living together is missing and that is why those lengthy and difficult recipes are vanishing due to lack of awareness.
Kulsam Begum is now on her toes to recollect her valuable inheritance of food by this ten days festival, which will refresh the forgotten Hyderabadi taste of the citizen of Chennai; starting with highly savoury Kebabs to Biriyanis and varieties of Curries and Chapattis. The only way to taste those stashed recipes is now opened. Go grab your plate.
The epicureans of the city have a chance to energize their taste buds with spicy Hyderabadi food with the ten days food festival at the banquet hall of Hotel Sheraton from -- to --. Apart from the delicious food on the serve; there is something more to it. Nothing tastes even better if comes straight from the kitchen of the royal family and when the queen herself cooks with all the years experience and legacy in hands. Yes, the food will surely treat one with the authentic nawabi taste as made exclusively by none other than Kulsam Begum.
Childhood memories
This amazing lady with a magical hand on the spices; holds an introvert but a loving nature that comes out in her passion for cooking. As she shares her memories of childhood; invariably connected to food, she recalls the rigours cooking in the huge kitchen, dinner table occupied with all the family members together and countless choices on the platter that weaved Kulsam Begum more into the conversation. As a child she remembers her school days where a full course meal used to be brought during the lunch time and looked like an everyday feast.
Hyderabad to Lucknow
“I never cooked as a daughter” says the Bagum and chuckles. The rule that Salar jung family followed for years that a girl child shouldn’t be taught cooking unless she matures the age and becomes a daughter-in-law. Kulsum shares a story behind her passion for cooking which was flourished after she settled down in Lucknow after her marriage. Habituated to fiery spicy meals; Kulsam missed the Hyderabadi flavour in her new course of life and started gathering recipes from her grandmother who was the maestro of cooking. She tried to adopt the authentic way of cooking in bits and pieces by getting in touch through telephones and letters. The detachment from the spiced food that she grew up eating; led her to go back to her culinary tradition of Hyderabad. She realized that the family lost their valuable treasure of recipes along with the death of her grandmother.
Now and then
Unlike today; earlier times had no broiler chickens. The overnight cooked and stirred chicken has its own flavour which is never found in today’s fast pace cookery. Kulsam constantly emphasised on the method and the usage of spices in the preparation; cooking is a science that is very accurate about the measurements, also the spices having its own prominent flavour should be taken care of. Those days Hakim (doctors) used to decide the amount required for a particular food preparation. Taste as well as health was taken care of in choice of spices according to the seasons; like summers were spiced up with mild spices like Khus, Zeera and Ilaichee where the whole winter was for to kill the chilled winds with fiery dishes. Kulsam explains her grief on the fact that today the joy of eating and living together is missing and that is why those lengthy and difficult recipes are vanishing due to lack of awareness.
Kulsam Begum is now on her toes to recollect her valuable inheritance of food by this ten days festival, which will refresh the forgotten Hyderabadi taste of the citizen of Chennai; starting with highly savoury Kebabs to Biriyanis and varieties of Curries and Chapattis. The only way to taste those stashed recipes is now opened. Go grab your plate.
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