Latest news with #ADOBE
Hindustan Times
2 days ago
- General
- Hindustan Times
Spectator by Seema Goswami: Reject, don't regret
Growing up as an inveterate people-pleaser, I came rather late to the power of saying 'no'. As a child, a teenager, and then a young adult, I spent many hours of my life doing things that I actively disliked because I couldn't wrap my head around the fact that I could actually refuse to do them. Now that I look back, I realise that I must have wasted an entire year (if not more) of my life saying yes to stuff that I really should have said a firm 'no' to. Not everything deserves your cooperation. Say no to guard your time and peace. (ADOBE STOCK) Well, those days are long gone. Now that I am in my middle years, I have zero compunction about saying 'no' to people, no matter how awkward the interaction may become as a consequence. I think the transition occurred in the Covid years, when enforced solitude made most of us examine our life choices. And as I looked back on my own life, I realised that most of my unhappiness stemmed from occasions when I had said 'yes' despite my misgivings. And with that realisation in mind, I gave myself permission to say 'no' to anything that left me cold. The resolution made, I implemented it on my first trip abroad soon after the Covid restrictions were lifted. We were wandering through Spain, when an Indian couple turned to me, held their phone out peremptorily, and asked me to take their picture. The very thought of holding someone else's phone (which might as well be a petri dish of germs) brought me out in hives. In a previous incarnation, I may have tamped down on my germophobia, taken the photo, and spent the rest of the day obsessively sanitising my hands. But this time, I took a deep breath and replied with a simple, 'No, thank you.' The couple looked as if they had been slapped in the face, but I wasn't going to add any explanation to my refusal. 'No,' as the saying goes, 'is a complete sentence'. If you don't want to accept an invitation or do a favour, there's no need to explain. (ADOBE STOCK) Since then, I have deployed the power of 'no' in myriad situations, and I am much happier for setting up boundaries for myself (and for other people). At parties and dinners, I refuse to get brow-beaten by hosts who insist that I have 'just one more drink' or another helping of dessert. Initially, I would try and shame them into backing off by explaining that I was a diabetic. But now, I offer no sugar-coating (Oh! The irony!) to my 'no'. I have had my fill of your excellent wine, I don't want any seconds, and no, dessert doesn't occupy a separate compartment in my stomach. No means no. The same goes for invitations. If they don't spark joy (with apologies to Marie Kondo) in my heart, then I would rather stay home than waste my time pretending to have fun. Which is why, when a friend invited me to a bhajan evening at her home with her spiritual guru, I decided to adopt my new-found mantra and reply, 'Thanks very much, but no, I'm really not a bhajan-type person'. Her reply came back immediately. A laughing emoji followed by, 'I love your honesty!' Which made me think that all of us would be better off if we applied the power of 'no' judiciously in our own lives. From HT Brunch, Aug 16, 2025 Follow us on
Business Times
05-08-2025
- Business
- Business Times
SG60: Singapore transformed
OVER 60 years, Singapore's real estate landscape has developed in ways and forms that document the nation's growth. In these pages, we feature home-grown developers, builders and property agencies that shaped the nation's stories. We also look ahead to our next chapter being mapped out in the new Draft Master Plan, delve into how property valuation is evolving with increasing market sophistication, and trace how the housing market moved against a backdrop of continually stepped-up cooling measures. Singapore's skyline has evolved greatly in the past 60 years. PHOTO: ADOBE STOCK Read how Far East Organization is inspiring better lives by creating community-centric, inclusive, and sustainable spaces, while IOI is shaping the next phase of Marina Bay, where it's setting benchmarks in next-generation workplaces and urban living. Trace Singapore's history through the eyes of home-grown giant Hong Leong, and learn how GuocoLand balances commercial goals with thoughtful design in transforming the Republic's built environment. UOL builds on its legacy with a design-led, sustainability-focused approach. Ho Bee Land's story is closely entwined with Singapore's urban evolution, from bold moves in Sentosa Cove to trailblazing developments in one-north. F&N and Frasers Property blend heritage and global ambition over a century of shared legacy. Mapletree shares how its strategy powered its rise from a local enterprise to a global real estate player. ERA is helping generations of Singaporeans find their dream home. As Singapore turns 60, PropNex celebrates 25 years of growth and giving back to the community. Expand Construction's journey mirrors the nation's growth and ambition, whether it's building HDB blocks that house most Singaporeans or iconic landmarks. Daikin Singapore brings smarter cooling systems that meet the needs of a warming world with sustainable living solutions. Millennium 3 reflects on the grit, teamwork and vision behind the builder's growth. China Construction has grown into one of Singapore's most awarded builders, shaping the city through homes, infrastructure, and innovation. As we look forward to the next 60 years, let these Singapore stories enlighten and inspire us.
Hindustan Times
01-08-2025
- Entertainment
- Hindustan Times
Spectator by Seema Goswami: Make yourself comfy
What is the image that pops up in your mind's eye when someone mentions the word 'home'? Well, in my case, it is a series of images that flash past, of the various places I have called home in my time. Sometimes, it is the presence of another person that makes a place feel like home. (ADOBE STOCK) The first image is of my childhood home in Calcutta (as it was known then) with its sun-dappled verandah on which I spent many blissful afternoons reading my Enid Blytons, and daydreaming of the time I would also get to go to boarding school (Spoiler Alert: That never happened). The next picture to materialise is of my first home in Delhi, a humble barsati in Defence Colony, which was too hot in summer and too cold in the winter – but which I loved anyway, because it was the first space that was mine and mine alone. My thoughts then drift to the apartment in Mumbai, where I spent some precious moments with my mother-in-law in her last years. And only then, do I think of the current home in which I have lived for nearly a decade now. A loved one, pet or comforting routine all make a house feel like home. (ADOBE STOCK) But while these physical spaces have spelt home for me at one time or another, I have come to believe that 'home' implies much more than a house where you live. Sometimes it is the presence of another person that makes a place feel like home. It could be your parents who have the knack of making you feel at home no matter how long you have been away from the house where you grew up. It could be your spouse, whose presence by your side when you wake every morning and go to bed every night, makes you feel at home. It could be your kids – which is why empty-nest syndrome hits so hard. It could even be a beloved pet who makes a house feel like home. Carrying your own coffee or biscuits whenever you travel can help you feel at home. (ADOBE STOCK) Sometimes, though, 'home' is just a feeling, which kicks in when you get truly comfortable – either in a particular space or with some special people. It could be a holiday destination which you visit so often that it feels like coming home even though you've never lived there. That's the feeling I get when I visit my two favourite cities in the world: Bangkok and London. Even though I don't have a house in either city, I have managed to replicate that 'home-like' feeling by always staying in the same hotel – and, with a bit of luck, in the same room. That way, even the hotel feels as familiar as a home, with the same sofa to sink into, the same bed to sleep in, and even the same view from the window. I guess the instinct to make ourselves feel at home is so strong that we try and recreate a 'home' wherever we go. It could be by vacationing at the same places, as I do ever so often. Or just recreating a home-like ambience in a strange environment by bringing along those creature comforts that we swear by. I carry my own coffee pods wherever I travel, along with a packet or two of McVitie's dark-chocolate digestives. That way, I can effortlessly replicate the tastes and smells of my morning routine. And I can feel truly at home, no matter where in the world I am. From HT Brunch, August 02, 2025 Follow us on
Hindustan Times
25-07-2025
- General
- Hindustan Times
Spectator by Seema Goswami: Take these baby steps
I have always been a fan of Jamie Oliver's, having enjoyed his many TV cooking shows. I became even more of a devotee when Oliver dedicated himself to improving school dinners in the UK. But it was his recent initiative, 10 Cooking Skills for Life, rolled out for schoolkids to help them learn how to cook, that set me thinking: How could we best introduce our kids to the joys of Indian cooking? It must be done in a way that doesn't scare them off the process. Yet, it needs to be challenging enough so that they learn the requisite skills to put an Indian meal together. The easiest recipes to teach your kids are scrambled eggs and masala omelette. (ADOBE STOCK) So, how do we reconcile these two objectives, while keeping things fun and wholesome in the kitchen? Well, here are just some tips I thought of in case you have children around the ages of 10-12, whom you would like to introduce to the art of cooking their own cuisine. · The easiest route to learning how to cook for a child is through the humble egg; and the easiest recipe to master is the akuri, the spiced scrambled eggs that make an appearance at most Indian breakfasts. Just chop up garlic, onions, tomatoes and green chillis, sauté them quickly, then add the whisked eggs with your choice of spices like cumin and coriander, and you are good to go. Once your child has mastered this art, you can move on to the other Indian breakfast staple: The masala omelette. · All parents struggle to get their children to eat their vegetables, so cooking with them may present a challenge. But not if you start with something every kid loves: The potato. Teach them how to peel and cut the potato into thin strips to make aloo bhaja; to boil potatoes and sauté with masalas to make a tasty aloo dum; or mash it up with onions, chillies, spices and a dash of mustard oil to make a chokha. Once they have mastered these arts, you can incorporate other vegetables into their recipes: Maybe add some aubergine to the bhaja; slip in some peas or even a few florets of gobhi into the aloo dum. Kids love potatoes. Show them how to make aloo bhaja or a tasty aloo dum. · If you're starting with the basics of Indian cooking, then you can't really ignore the yellow dal. Thankfully, making this is not difficult and long-winded. All you need is a pressure cooker to boil the dal and some ingredients for the tarka. This can be as simple or as complicated as you wish. You can go the whole onion-garlic-tomatoes route or you could just teach your child to heat some ghee, toss some jeera or mustard seeds in, add a dash of red chilli for colour. Splash over your dal and enjoy. · While making a chicken curry or even mutton kebabs may be beyond your child's burgeoning skill set, there are simpler ways to incorporate fish and meat in your meal. Fish may be messy to handle, but prawns are easy to peel and stir fry with your masala of choice. A finely chopped keema is easy to put together with some beans for texture. And once you've taught them how to boil rice, they are ready to feed themselves for the rest of their lives. Bon Appetit, everyone! From HT Brunch, July 26, 2025 Follow us on
Hindustan Times
11-07-2025
- Health
- Hindustan Times
Spectator by Seema Goswami: Revise your portion
The thought struck me first a couple of weeks ago as I sat down for lunch at a traditional thali restaurant. This, I said to my fellow diners, is the best way to practice portion control. A thali is a great way to practise portion control. You get to eat a variety of small servings. So, no overeating. (ADOBE STOCK) You get a thali with small katoris containing tiny quantities of every dish you are going to sample, with a small portion of rice or roti in the middle. If you don't want to eat something you just ask for that katori to be removed. And then after you have had a taste of it all, you decide which dish you want seconds of and it is served to you. So, you eat a variety of dishes in small portions, choosing which one to have more of and ask for an extra roti or rice as required. Zero wastage. No overeating. What better example of portion control could there be? But as I got thinking, I realised that many modern dietary practices and principles have their roots in traditional ways of eating in India. Let me count the ways. An Indian meal is an exercise in balance. It includes protein such as meat, dal and paneer, (ADOBE STOCK) Combining proteins and carbs: In a traditional Indian meal, we always include a protein like fish or meat in small quantities (paneer and dal if you are vegetarian), a subzi of some kind, all to be eaten with a roti or rice. But on the whole, the roti is made of whole wheat, which makes it a much healthier option. And the entire meal itself is an exercise in balance. Using a healthy fat like ghee. The ancients knew a thing or two when it came to using gut-healthy fats. And ghee is right up there with them. So, whether you use it for cooking, tempering, or just slathering on your chapati, your digestive system will thank you for it. Including a probiotic in the meal. They are all the rage now, but Indians have been including natural probiotics in their meals for centuries in the form of a bowl of dahi (or its fancier variant, raita) or even a glass of buttermilk. This doesn't just act as a cooling counterpart to all the spices in the food, it is actually beneficial to your gut health. Indians have been including natural probiotics in their meals in the form of dahi or buttermilk. (ADOBE STOCK) Raw food. We are told by nutritionists that we should begin our meal with raw vegetables in the form of salads to aid digestion and ensure that the release of blood sugar is regulated when we eat. But we have been doing this intuitively all this time, adding a bowl of sprouts, slices of onions, cucumber, carrots and the like to our table every time we sit down to eat. Fermentation and pickling. Yes, that's the latest dietary fad that we are all supposed to follow. But we are way ahead on this with the array of achars that live on our dining tables, waiting patiently for meal times. And a good mango, chilli or garlic pickle beats kimchi every time. So, I guess if you want to follow modern dietary advice, you really can't go wrong by adhering to ancient Indian rules of eating. You will eat well; you'll eat the right stuff; and you won't eat too much. And you really can't ask for much more than that. From HT Brunch, July 12, 2025 Follow us on
