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Monday, 12 October 2020

4 Places Perfect to Retire in Western India.

After checking out many towns and cities located on western India, we short-listed four places ideal for senior citizens to spend their twilight years peacefully, live comfortably and at the same time keeping in mind the senior citizens well being and movement or their close family, friends and relatives who wish to visit them as these places which are tourist spots too.......

Retirement can be an ideal opportunity to relocate to a more peaceful place that is affordable and has favorable weather. However, leaving the big city can be rather difficult if you are used city life and many conveniences. So, we suggest a few places that will give you the best of both worlds. These places were chosen on the basis of the location, cost, local environment, ease of procuring provisions, vegetables, fruits, fish, meat and other items with shopping mall at a convenient distance, population, connectivity to other cities by road, railway and air, local cuisine and medical facilities, etc, and also keeping in mind about senior citizens travel and their families visiting them. After checking out many towns and cities located on western India, we short-listed four places ideal for senior citizens to spend their twilight years peacefully, live comfortably and at the same time keeping in mind, them senior citizens or their close family, friends and relatives who wish to visit them as these places, which are tourist spots too.

Pune:

The cultural capital of Maharastra. Also know for its old educational institutions. Is often said to be the best place to grow old in apart from Belgaum, especially when it’s the retired enjoying a decent income during retirement. From students, artists to IT professionals, and now retired people prefer Pune. The cost of living is cheaper than Mumbai which is crowded, polluted and expensive. Pune is known for its elite educational institutes, world class medical facilities and several tourist and religious destinations. When it comes to health care, the city is the place to be in with good medical facilities available closeby. Hotels and resorts are located nearby. Pune is served by rail, road and air. Spoken languages – Marathi, Hindi, English and other languages.

Goa:

It’s not only picturesque, but it seems to provide just the right atmosphere and environment needed for an elderly to live an independent and peaceful life. Here you can live a life with fun and liesure. Life after retirement at the beach sounds relaxing and it gets better when you are in Goa. With tourism and tropical climate it could be your dream destination after retirement. Old temples and churches add value. It’s known for it’s seafood and vegetarian fare. Goa is known for its hotels and resorts. Goa too is served by rail, road and air. Spoken languages – Konkani, Marathi, Hindi and other languages.

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Mangalore:

Not only does it boast of the old and new structures, but lush greenery, virgin beaches and friendly people. It’s fertile for the retired folks. The senior citizens can lead a peaceful and happy life. Goa to the north and Kerala to the south, make it an ideal location to spend a few days in these beautiful tourist spots for a change. There are old temples, churches and mosques for the devoted. When it comes to health of senior citizens, the city has many medical facilities. It is known for its medical tourism with people from Kerala and Arabs from Gulf coming for good medical treatment. The place is also known for academics with many reputed colleges and institutions located in and around the city. Good seafood and vegetarian cuisine is on offer. Good hotels and resorts are located nearby. Mangalore too is is served by rail, road and air. Spoken languages – Kannada, Tulu, Konkani, Hindi, English and other languages.

Kerala:

God’s own country. Know for its palm trees, greenery, backwaters and abdunant nature, is a place to be in. And since most young men are out in Gulf and elsewhere, you get to see a lot of elderly folks. Some of the towns and cities like Calicut, Cannanore, Ernakulam and Cochin are ideal places to retire. Prominent sectors are tourism, petrochemical refining, industries allied to rubber, seafood export and agricultural products such as spices, bananas and coconuts. Kochi is also an emerging destination for the IT industry. The tourism-driven economy also has had a positive impact on the growth of the health sector. Alternative medicine centres, Ayurveda are quite prominent. The towns and cities have good hotels and resorts. The cities mentioned here are served by rail, road and air. Spoken languages – Malayalam, English, Hindi and other languages.

The readers can suggest other perfect places to retire, do mention them for the benefit of our readers, specially senior citizens who can spend their retired lives peacefully and happily.

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Food Travel – The journey of the humble pav

Vindaloo, Sorpotel, etc, the Portuguese brought all these cuisine to India, mainly Goa. But there is another Portuguese contribution which many may not even know. It is the humble pao or pav as we know it. And it is from Goa that bread first travelled to Mangalore and then on to Bombay, now Mumbai and became a staple amongst the locals. Initially pav was mainly preferred by Christians in Goa and Mangalore; and kids, in lighter vein teased the bread-eaters as pav-wallas. But now everyone, including households love to have pav with the vegetarian and non-vegetarian dishes replacing the age hold rotis which is cumbersome to make, and pav is easily available of the shelf from many bakeries dotted around the towns and cities.

In the busy market, around Kalbadevi area of Mumbai where the cotton exchange was located, Gujarati traders would wait for the cotton prices to come from New York late in the evening; to beat the hunger they would love to have Pav bhaji, pav and mix vegetable. And the Kutchis introduced Dabeli, again pav with mix vegetarian snack. In the early seventies, Vada pav made a quiet entry in Bombay. Batatavada, a favourite of Gujaratis and Maharastrian cuisine was placed inside a pav after being sliced open, with a sprinkling of red dry powder chatni or green wet chatni. It became popular as a Maharastrian snack, and is now available all over, in roadside outlets, handcarts, fast food centres and even in restaurants. It has become the simple and popular local vegetarian hamburger! It is cheap and filling, one can have a quick bite while on the move. The British white bread was utilised mainly to make sandwiches, considered a bit elitist among the common man.

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Tuesday, 6 October 2020

Sinking of INS Kukri

INS Khukri was a Type 14 frigate of the Indian Navy. She was sunk off the coast of Diu, Gujarat, India by the Pakistan Navy Daphné-class submarine Hangor on 9 December 1971 during the Indo-Pakistani War of 1971. This was the first warship sunk in action by a submarine since the Korean War.Torpedoed and sunk by Pakistan Navy submarine PNS Hangor on 9 December 1971

INS Khukri was one of the Blackwood anti-submarine frigates built by Britain in the 1950s and inducted into the Indian Navy towards the end of 1959. The Khukri, the Kirpan and the Kuthar were designated as ‘second class anti-submarine frigates’.

During the 1971 war these three anti-submarine frigates were pitted against Pakistan’s Daphne class submarines. These submarines were built in France in the late 1960s and were the best conventional submarines of that time. Pakistan had three of them – the Hangor, the Mangro and the Shushuk. The range of the sonars aboard the F-14 Squadron, that is, on the Khukri, Kirpan and Kuthar was approximately 2,500 m whereas the detection capability of the Daphne submarines was approximately 25,000 m, that is, ten times more.

INS Khukri went down with 18 officers and 178 sailors, including its captain Mahendra Nath Mulla (awarded MVC posthumously). Young technical officer V.K. Jain, working with the experimental sonar, went down too.

A story of the Western Naval command Bombay Indian Naval Ship INS Khukri which was sunk in the 71 War - Letter by retired Naval Officer Allan Rodrigues to Ms. Ameeta Mulla Wattal in response to an article written by Ms. Ameeta, on why her father Capt. Mulla chose to go down with his ship, INS Khukri in 1971:

December 23, 2010

Dear Ms. Ameeta Mulla Wattal,

I am an ex- Indian naval officer who left the service honourably in 1994. I live in New Zealand, and work in Australia and New Zealand these days.

This email refers to an article you wrote some five years ago very poignantly, on your father the Late Captain Mulla, pondering why he chose to go down with his ship.

The article obviously struck a chord with many of your readers, and in the way of the internet, travelled the world before it entered my mail box a few days ago, via a social network maintained by the 42nd NDA and 51st IMA course.

I did not know your father personally, but I feel I have always known him and for what he stood for, all of my adult life. I missed the fighting in 1971 as I was cadet in the NDA at the time, and only passed out and joined a warship at sea in June 1972, six months after the war ended. In the event I became an Anti Submarine specialist and along the way, I ended up commanding three warships including INS Himgiri (also an anti submarine frigate, although a more modernised version of the original Khukri). I retired after 20 years, joined industry, and eventually moved across the Pacific and the Tasman Sea to New Zealand.

I only say this because it has some context to the comments I make below, on the decision by your father to go down with his ship. In doing so I hope to capture the circumstances (and perhaps the greater purpose) of why captains of warships in extreme circumstances, take such drastic actions that seem to lack purpose or reason (particularly to the public at large). I'm sure many naval officers of senior rank and certainly more qualified than me, may well have commented at length after reading your article. I just felt I might throw some light on a take that has largely been neglected. I know the pain never goes away and I apologise for any anguish I might give you in the process, but I do believe that Captain Mulla did something for the service that night, that has not been either understood or recognised, by both the navy, and the public at large.

The Indian Navy of 1971 was a different beast from the one we have today. Little was known about Anti-submarine warfare (ASW) at the time. We commissioned our first submarine in 1968 in the then Soviet Union, and had barely begun operating a fledgling submarine arm by 1970. Pakistan by contrast, had been operating submarines since the early sixties. Ships like the Khukri and Kirpan supposedly specialised in ASW, formed the vanguard against the fight against Pakistani submarines. They had little in the way of operational experience against submarines, and even less knowledge about the ocean environment.

The physics of detection can be explained in simple non technical terms. The Khukri had sonar called the Sonar 170 which was the best we had at the time. It had a maximum range (in laboratory conditions) of only 1500 yards. We knew little about the harsh nature of the environment underwater.

The seas in the tropical waters off India's coastline are heated up in the morning and afternoons, raising surface temperatures to ambient levels. The worst effect is in the afternoons. The laws of physics then apply. They literally bend the sonar waves downwards, severely limiting detection range. Since deeper waters are ice cold, there is meeting point of the warm waters on the top and the cold waters below. This meeting point is called the "layer" where the sonar beam bounces off and is almost totally reflected upwards. There is very little penetration below the layer. These layers lie between 30 and 60 metres depth in tropical waters, and are exploited by expert submariners who are able to hide under it.

It took us another 15 years after the war, all which I was professionally involved with in one way or then other, to fully understand the nature of anti-submarine warfare, and to learn how to work with the physical limitations imposed by a hostile ocean underwater environment.

Submarines on the other hand are not as handicapped, as they do not need to transmit on their sonars to detect a ship. Their engines are silent. They can consequently listen out for a warship and even identify a type of ship and its signature from the sound of its engines. Skilled submariners hide beneath the layer and approach with stealth. They only transmit at the last possible moment when they need a final range to fire their torpedos.

Warships at sea in 1971 (and Captain Mulla in particular) would have been more than aware of these limitations. They would have known two simple facts. That a submarine at sea would have already detected a surface ship long before the ship had even reached any kind of detection range; That even if the warship did detect the submarine, it would be at the penultimate moment, when the submarine had already fired, (or was on the verge of firing) its torpedoes, giving the warship a few minutes at best, to take avoiding action, let alone counterattack.

The Pak submarine that sank the Khukri used its environment to maximum advantage. In hind sight and over the years, we developed better sonars and better tactics. We employed dedicated ASW aircraft with sonobuoys and magnetic detectors, helicopter with dunking sonars, and yes we spent a lot of time learning the harsh facts of the ocean environment we were forced to operate in.

This is the context in which ships put to sea in 1971, against an adversary who was well versed in using submarines to maximum advantage. Our own ASW ships had little in the way of riposte or as much experience we would have liked to have had before the war of fighting submarines.

In the event every sailor at sea recognises a moment of truth, when all of his training and skills are put to the ultimate test. It is the moment when the ship beats to quarters and goes into action against an enemy in sight, or an enemy that has been detected.

Khukri and Kirpan were operating in submarine infested waters. The ship would have gone to "action stations" against a submarine many times over, in the days and nights preceding the sinking of the Khukri, sometimes for genuine reasons, sometimes for false alarms. All of this would have exhausted the crew and formed the "fog of war", that hindsight experts, armchair generals/admirals and the public at large never quite get.

Each time the crew of the Khukri beat to quarters and battened down for action, a clarion call would have been broadcast on its tannoy “Hands to action stations_ assume first degree anti-submarine readiness - assume damage control state one condition Zulu”. The crew of the Khukri would have known fully level, that they were going against a committed enemy, and that the dice were loaded against them. Each of them would have been wondering whether they were going to come out of the action alive or dead. This is an age old fear that men have, and then learn to conquer, when they go to sea and to war. It is the nature of the beast. The army and the air force face similar issues, which they deal with in their own inimitable way.

The people most at risk on board the Khukri that night would have been its technical departments; engineering and electrical officers and sailors, closed up at action stations in the bowels of the ship three and four decks below the waterline, keeping the engines and the machinery running, so that their captain could fight. Each of them knew if a torpedo were to hit, it would do so well above where they were located, and that the chances of them surviving would be a lot less than those sailors who were fortunate to be located on the upper decks, and above the waterline.

It takes a special kind of motivation to get these men to go down into the bowels of a fighting ship whilst in action against a submarine. They do so each time out of a sense of duty that the ship cannot fight without them and mostly because they recognise that one single unspoken truth… That their captain will not forsake them; that their captain will not leave them behind. That is the crux of the why, and the reason why captains at sea honour this unspoken agreement.

Captain Mulla would have known that many of his boys were trapped (but yet alive) in the bowels of his ship when it went down, in the few minutes after the torpedoes hit. He tried to help as many as he could, but I suspect he could not bring himself to save himself, whilst his boys were dying down below. That he chose to go down is a personal decision, perhaps even a moral decision; but it was a decision that set a standard that will save lives in future actions. It forced all of us who came after him, and who were privileged to command men in peace and war, to recognise that undeniable and unspoken bond between fighting men … that you fight your ship against an enemy (or the ocean in a storm), with what you have, and to the best of your ability, and that come what may, you never forsake your troops or leave a man under your command, behind you.

What Captain Mulla did that fateful day has had an enormous and positive impact on the service he loved and on the men who continue to serve it to this day. It reminds every one of us chosen to command of the qualities of leadership needed under duress, and of the ultimate responsibility we have to the families of the men we command; "You never forsake your men – You never leave a man behind".

I know that this hardly helps when trying to explain all of this to the family of a captain who makes the ultimate sacrifice. Nor does it assuage the grief of a young girl trying to understand why her father chose to voluntarily die, rather than save himself. For a fledgling service post independent India trying to forge its own traditions independent of the Royal Indian Navy of yore, the impact was enormous. It was one of the many actions in the 1971 war that made us equal partners with the Army and Air force in the defence of independent India.

I am reminded of the last few stanzas of Ronald Hopwood"s classic poem; "Our Fathers" that I quote below?

“When we've raced the seagulls, run submerged across the Bay,

When we've tapped a conversation fifteen hundred miles away,

When the gyros spin superbly, when we've done away with coals,

And the tanks are full of fuel, and the targets full of holes,

When the margin's full of safety,

when the weakest in the fleet Is a Hyper-Super-Dreadnought,

when the squadrons are complete.

Let us pause awhile and ponder, in the light of days gone by,

With their strange old ships and weapons, what our Fathers did, and why,

Then if still we dare to argue that we're just as good as they,

We can seek the God of Battles on our knees, and humbly pray

That the work we leave behind us, when our earthly race is run,

May be half as well completed as our Fathers' work was done”.

Allan Rodrigues

Director

Also read: How Cargo Ship helped win World War-2

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How do the cruise ships manage?

How do cruise ships on high seas feed their passengers? Feeding a shipload of tourists is not a simple task. Do you know the world’s biggest pizza joints are on the sea. Here are the logistics of two cruise ships, one small and the other, modern and extra large.

Symhony of the Seas

This cruise ship has capacity for accommodating 6,680 passengers and 2,200 crew members. The food consumed - 3,200 pizza slices per hour, 4,400 kg chicken per week, 60,000 eggs per week, 9,070 kg potatoes and 317 kg ice cream. 1.8 million litres of potable water used on the Symphony of the Seas daily.

The Viking Orion

This comparatively smaller cruise ship consumes 5,000 eggs a day, 4,000 cups of tea a day and 10,000 dishes are washed daily.

Managing the stock of vegetables, meat, spices, other ingredients and alcohol, cooking different cuisines, serving the meals to passengers and crew, and washing the utensils and dishes are no mean task. But the kitchen staff and crew manage it in clockwork precision, as breakfast, meals, etc have to be served on time, and round the clock. Now drinking water isn’t a problem for ships. They either distill seawater using their engine heat and steam, or use reverse osmosis.

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Taj Mahal at Agra, India

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Friday, 2 October 2020

Pao or Pav, both mean bread!

Pao or pav, both mean bread. Pao was introduced to Goa by the Portuguese. And the Goans embraced it. It was so popular with the Goans that Goans in jest were called Paowallas. From Goa, pao came to Mumbai and created a flutter among the food habits and traditional fast food and snacks. It brought about a big change replacing puri and roti in the traditional Maharashtrian and Gujarati dishes. It was instrumental in driving away many of the earlier traditional roadside foods as pao was handy and convenient to store. And with pao it was possible to introduce many new combination of Indian food along with the bread. And in fact it brought in a totally new dimension to fast food. From this combo, emerged the Pav Bhaji, Misal Pav, Dabeli, Usal Pav, vegetable sandwiches and the popular Wada Pav, etc. Can you imagine these snacks without bread!

Before the arrival of bread, Indian bread consisted of only the traditional round and flat chapattis, paratas, rotis, nan, rumali roti. It is said that the art of making pao or bread was brought to India by the Portuguese to Goa. And from Goa to then Bombay and later spread all over India. Goans have always been called ‘Macapao’ by the local Bombay people in fun. This probably is from the fact that the staple breakfast of the Goan is bread. Every morning when he goes to the bakery to get fresh and hot bread he says, ‘Maka pao de’ meaning, give me bread.

Soon the pao from Goa came to then Bombay and became a staple among the locals. By the time the British arrived with their white bread, the Portuguese pao had already established itself. And the British bread was used to make toast and sandwiches which were considered as the food of the elite.

Goans normally woke up from their sleep in the morning to the honking of the pao vendor. It was like a daily wake up call. Goans and Pao have a deep-rooted connection. In fact, it was the Goans who set up the first bakeries in then Bombay and introduced bread to the rest of India. Even today there are a few old and popular Goan bakeries in Mumbai. Goa has the largest variety of bread as compared to the rest of the country. From the first meal – breakfast, to the last meal – dinner, the humble pao plays an important role in the family meal and is part and parcel of Goan diet.

The pao is almost always baked traditionally in a hole in the wall coal or wood fired ovens, though now electric ovens are available. But the traditional bakers swear by the wood or coal fired ovens for baking their bread. Most of them say, coal or wood baking adds to the aroma, smoked flavour and gives each variety of bread its distinctive texture. Baking bread is an art, brought to Goa by the Portuguese, but smart Goan bakers adapted the recipe by adding local ingredients, such as toddy for leavening instead of yeast, to give the bread its distinct Goan flavour. Unfortunately over the years, the use of toddy has almost vanished, mainly due to the difficulty in sourcing it and escalating prices. Today most bakers use fresh yeast.

Traditional pao is available in a wide range of forms and shapes. The most commonly consumed are Pao, unddo, katro pao, kankonn and the polli, also pronounced as poyi or poiee. And the poyi itself has two varieties – kunddeachi poyi (husk poyi) and the godd poyi (sweet poyi). Each of these varieties are eaten in different meal timings. But eating pao with non-vegetarian gravy is heavenly to a Goan. Even others love it.

Most Goans prefer the light and fluffy pao to the rolled chapattis or rotis. The pao is like an all-rounder, it can be dipped and eaten, be it tea, kaalchi kodi (the previous day’s curry, which is heated till it thickens) and enjoyed as a brunch with a bhaji or typical gravies. Here I would like to point out that Goan Catholics relish pao more than the others. Besides pao is easy to store and the shelf life is better than the traditional Indian bread.

There are quite a number of traditional family bakers in Goa, like Nuvem-based Steven Dias, Geeta Bakery owned by Dayanand Nayan family in Panjim, Café Central owned by Ravi Gaitonde and Bandekar family and many more popular family names. In many Goan homes, even now the day starts and ends with Pao. And some of these traditional baker families have kept the art of baking alive and going even during tough times. Given below are the different types of bread baked in Goa by the bakers daily.

Pao
Usually square-shaped and with a golden brown crust, the pao, which is a hugely popular bread variety, is famed for its soft texture. The bread has a fine crumb and a natural spring to it that makes it an ideal accompaniment to soak up all our lip-smacking Goan gravies and curries. It lends itself just as well to being stuffed with meats and veggies of one’s choice. From the popular evening snack of the bhaaji plate to the omlette, the pao is popular.

Katro pao

This bread, usually a breakfast favourite, is characterized by its distinctive butterfly shape. Interestingly, the bread gets its name from the Konkani word for scissor, ‘kator’ which is used to cut the dough into its shape. This bread usually is the starter of the new day in a Goan home along with the Godd poyi.

Godd poyi

Unlike the kunddeachi poyi, this one is made with all-purpose flour (maida) thus giving it a soft texture. Bigger in size as compared to the husk variety, this one has an element of sweetness which makes it a top choice on the breakfast table or for evening tea. It is most often sliced open, slathered with butter and then dipped in piping hot tea and enjoyed. Loved by the families especially the elderly.

Kankonn
This donut-shaped bread, which gets its name from the Konkani word for bangle, ‘kankonn’, has a crusty exterior and is relished as a tea-time snack. Traditionally the kankonn, which has a slightly dry exterior would be bought and stored during the rainy season to be enjoyed with a hot cup of tea or bowl of soup. The shape of this bread also makes it a top favourite among children.

Poyi
This one’s a top favourite with the health conscious and those advised to stay off rice for medical reasons, and rightly so. The poyi has two defining features – its flat, disc-like shape and hollow inside and its wheat bran outer coating. Texture wise, the bread, which is made using a higher proportion of wholewheat flour and less of all-purpose flour (maida) (80:20), is a bit denser and consequently chewy.

Unddo
Slightly smaller is size than the pao, the differentiating factors between the two varieties is the round shape of the bread, its coarse crumb and its crust. The unddo is usually baked at a low temperature on the floor of the oven and this gives it a crunchy crust which shatters when you bite into the bread, only to reveal its soft insides which can soak up gravies like a sponge while allowing the bread to retain its shape. Little wonder then that this is the choice of bread for the king of Goan street food, the cutlet pao.

Making bread is a tedious job but also an art. The skilled baker sweats it out in the heat of the hot oven to make your daily bread. And these traditional baker families have continued against all odds to give us the humble pao. May they continue with their good work. In Mumbai, Pune and other places there are quite a few old Parsi and Muslim families involved in the running of the bakery business. Some are very popular for their bread and range of products.

Also read: All about food Bloody Mary is bloody good!

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Family Doctor

This concept is mainly unique to India. Else-where they are a vanishing breed. The family doctor is a friendly neighborhood general practitioner. The family doctor is not only a physician, but a friend, philosopher and guide to his patients. More often like a family member, as he is familiar and treats all the members of the family, from grandparents to their children and grand children. He knows them all by name and is also familiar with the health history of each of his regular patients. He has a calming influence on the patient and makes him feel better and confident. And most importantly, he is affordable and can be trusted.

In many instances, he also guides patient’s regarding education of the patient’s children, sometimes even advises them on matrimonial matters and even counsels them in personal matters of his patients. One truly realizes the importance of your friendly family doctor when you are out, in India or abroad. He knows your body and health history. He knows the medicines that suit you and what is allergic or has any side effects on his patients. You miss him, his comforting words, simple medicine and above all, the confidence to treat you back to normal health. I am sure many will vouch for their family doctor who is also a good friend of the family.

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Penha Da Franca Church across Mandovi,
Goa

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