Latest news with #Baile
The Hindu
17-07-2025
- Politics
- The Hindu
Bombay High Court upholds constitutional validity of UAPA, rejects sedition challenge
The Bombay High Court on Thursday (July 17, 2025) dismissed the petitions challenging the constitutional validity of the Unlawful Activities (Prevention) Act (UAPA) and also of section 124A (sedition) of the Indian Penal Code (IPC). A Division Bench comprising Justices A.S. Gadkari and Neela Gokhale held that the UAPA, in its current form, is constitutionally sound. The Court rejected the 2021 petition filed by Anil Baburao Baile, 46, a Mumbai resident, who was issued a notice by the National Investigation Agency (NIA) in July 2020. Mr. Baile had challenged the validity of the UAPA and amended it up-to-date, and section 124A of the Indian Penal Code, and prayed for a declaration of these laws as ultra vires and unconstitutional; and to quash and set aside the NIA notice issued to him. He said that the meaning of 'unlawful activists', 'terrorist', and 'sedition' needs to be examined. 'Nowhere in Chapter IV of UAPA 'Terrorist' is defined; what is defined is Terrorist Act in section 15. The word 'Unlawful Activities' is defined in section 2(o) of the said act, and 'Sedition' is defined in section 124A of the IPC,' the petition said. Mr. Baile further argued that the amendments made to UAPA—especially those incorporating the 2001 UN Security Council resolution on international terrorism—enabled the government to arbitrarily designate Indian citizens or organisations as terrorists without adequate safeguards or definitions. 'Nowhere does the Constitution authorise a blanket power to the executive in deciding, and Parliament cannot be granted blanket power to declare an organisation as unlawful,' the petition contended. The Bench found no merit in the arguments and concluded that the provisions of the Act met constitutional muster and dismissed the petition. A detailed order is yet to be uploaded.
Time of India
17-07-2025
- Politics
- Time of India
Bombay HC dismisses plea challenging constitutional validity of UAPA
The Bombay High Court on Thursday dismissed a petition challenging the constitutional validity of Unlawful Activities (Prevention) Act ( UAPA ). A bench of Justices A S Gadkari and Neela Gokhale said the Act in its present form was "constitutionally valid" and, hence, challenge to its vires fails. Explore courses from Top Institutes in Select a Course Category MBA healthcare Data Analytics Public Policy Technology Operations Management CXO others MCA Finance Cybersecurity Artificial Intelligence Digital Marketing Design Thinking Management Others Data Science Product Management Project Management Degree Healthcare Leadership PGDM Data Science Skills you'll gain: Financial Management Team Leadership & Collaboration Financial Reporting & Analysis Advocacy Strategies for Leadership Duration: 18 Months UMass Global Master of Business Administration (MBA) Starts on May 13, 2024 Get Details Skills you'll gain: Analytical Skills Financial Literacy Leadership and Management Skills Strategic Thinking Duration: 24 Months Vellore Institute of Technology VIT Online MBA Starts on Aug 14, 2024 Get Details The court dismissed a 2021 petition filed by one Anil Baburao Baile, who was issued notice in 2020 in connection with the Elgaar Parishad case by the National Investigation Agency. Baile sought a declaration that the UAPA and also the now suspended Section 124A of Indian Penal Code (IPC) pertaining to sedition be declared as ultra vires and unconstitutional. In his plea, Baile also sought the setting aside of the July 10, 2020 notice issued to him. Live Events As per the petition, the provisions of UAPA granted "unbridled power' to the executive to declare an organisation or an individual and their activity unlawful without defining the same in the law. The amendment made in the UAPA to adopt the United Nations Security Council's 2001 resolution, which was for criminalising any person supporting international terrorism, made it possible for the government to declare an Indian citizen or an organisation as a terrorist, the plea added. "Nowhere does the Constitution authorise a blanket power to the executive in deciding and Parliament cannot be granted blanket power to declare an organisation as unlawful," Baile's plea claimed.
Indian Express
17-07-2025
- Politics
- Indian Express
‘UAPA in its present form is constitutionally valid': Bombay HC dismisses challenge to validity of law
The Bombay High Court Thursday dismissed a plea challenging the constitutional validity of the Unlawful Activities (Prevention) Act (UAPA), 1967, and the offence of sedition. The high court passed the judgement on the 2021 plea by Anil Baburao Baile, who was issued notice in 2020 in connection with the Elgaar Parishad case. Through advocates Prakash Ambedkar, Nikhil Kamble and Hitendra Gandhi, Baile sought a declaration that the UAPA and Section 124A of the Indian Penal Code (IPC) be declared as ultra vires and unconstitutional. In his plea, Baile also sought the setting aside of the July 10, 2020, notice issued to him by the National Investigation Agency (NIA). 'The UAPA in its present form is constitutionally valid, therefore, the challenge to its vires fails, and the petition is dismissed,' a bench of Justices Ajey S Gadkari and Neela K Gokhale pronounced. 'Mr Ambedkar, you made us think (while deciding this plea),' Justice Gadkari orally remarked. In his plea, Baile also claimed that the UAPA granted 'unbridled power' to the executive to declare an organisation or an individual and their activity unlawful without defining the same in the law. He added that the amendment made in the UAPA to adopt the United Nations Security Council's 2001 resolution, which was for criminalising any person supporting international terrorism, made it possible for the government to declare an Indian citizen or an organisation as a terrorist. 'Nowhere does the Constitution authorise a blanket power to the executive in deciding and Parliament cannot be granted blanket power to declare an organisation as unlawful,' the plea argued. The Central government and NIA opposed the plea, and submitted that various pleas were pending before the high court and the Supreme Court, taking exception to the validity of the UAPA. They also referred to the pending challenge to the constitutional validity of the sedition law under Section 124A of the IPC before the Supreme Court. The detailed verdict will be made available in due course.
The Guardian
17-03-2025
- Entertainment
- The Guardian
A hike, a swim, then a full-on rave: is this Britain's most remote club night?
It's late on a Saturday night in the tiny Scottish fishing village of Ullapool, well past 1am, and bass is pulsing out into the otherwise quiet streets from a quaking function room. This is Baile/Baile, possibly the most remote regular club night in the UK. Located about 60 miles northwest of Inverness, and the same distance from the very top of Scotland, Ullapool has long been an important hub for the surrounding villages. Despite only having a population of around 1,500, it has plenty of art studios, cafes, galleries and a museum. Plus, it's home to a highly regarded school for traditional arts and Gaelic language. There's an annual book festival and, from 2005 to 2019, there was a two-day music festival called Loopallu, headlined over the years by Mumford & Sons, Franz Ferdinand and Idlewild. The village is packed over summer thanks to the North Coast 500, a 516-mile scenic driving route around the northern peripheries of Scotland. Ullapool has a history of dance culture, too. In the 1990s, a crew threw DIY raves in the area but, with funding cuts and an ageing population, Sigi Whittle, the co-founder of Baile/Baile who grew up locally, felt it was his turn to inject some life. 'I was getting frustrated that things were tapering off,' he says. 'There was a gap in the market and I wanted to give something back.' Launched in November 2023 by 28-year-old Whittle and his friend Jemima Fasakin, Baile means village in Gaelic and dance in Spanish. It brings established UK artists to the Highlands while giving much-needed opportunities to local DJs. During winter, Ullapool locks down, braced for the brutal weather, so Whittle and Fasakin (a Londoner living in Glasgow) decided to host their night from November to March. 'The tourists leave,' Whittle says, 'and the only people left are the people living in the village.' It's not just tourists who leave: the Highlands have a hard time retaining their youth. Cultural resources get funnelled to the cities, so young people like Whittle usually move out when they turn 18. He now lives in Edinburgh, where he works as a trainee architect, but his mum still lives in Ullapool. She often allows visiting DJs to sleep at her house. The Baile/Baile venue, a family-run motel and function room called the Ceilidh Place, usually hosts traditional Gaelic music events, but tonight the 100-capacity space has transformed into a nightclub. Bouncer Alan Nutu, a local, is on security with hotel manager and sound engineer Gary Craig on lights and smoke machine. 'We've had amazing DJs,' says the later. 'People coming up from down south, wondering why they've never been here. It's all been really positive.' Ken McDonald (Dulcey to his friends) has dusted off the sound system he used for throwing raves in the 90s, while Whittle and Fasakin have hired decks from a club crew in Inverness. On the lineup are DADs, the Newcastle-based breaks and UK garage duo, plus Stevie Cox and Telford, house DJs and residents at Glasgow's Sub Club. This is the last event of the season and by 9.30pm the venue's already filling up. Young men in bucket hats and sunglasses punch the air as Whittle (DJ Cablecar) and Fasakin (Jemima from the Bible) play their bass-heavy opening set. It's a mixed crowd, with fresh-faced 18-year-olds dancing alongside folk in their 60s. About half are local, the other half having travelled from Glasgow, Edinburgh and London. By 11pm, the venue's at capacity and the energy is sky-high. The crowd's locked in – there's nowhere else to be tonight – and they dance unselfconsciously to DADs' break-filled selection, a far cry from inner-city club standards. When Stevie Cox and Telford play their opening house track, a woman wearing LED-flashing trainers does a little dance routine next to the decks. Joseph Marsh has attended every Baile/Baile since its inception. 'It's brilliant for the community,' says the 24-year-old, whose parents used to attend Dulcey's raves in the 90s. 'I've grown up here and there's been nothing. I just wish it happened more often.' They've done such a good job, they've had to book an entire hostel to host people who travelled up for the weekend. On Friday night, about 50 revellers descend on Ullapool, packing out the nearby pub and emptying the chippy of haddock. On Saturday, ravers hike up Meall Mhor, or Ullapool Hill, for panoramic views, while a few brave souls even go swimming. 'It's nice,' says Fasakin, 'to have wholesomeness built into the weekend.' Saturday night is Baile/Baile and by 2am Stevie Cox and Telford are wrapping up their set with a techno banger. The venue is still at capacity, the punters packed in like sardines, and Whittle holds up the strobe light while Craig goes nuts with the smoke machine. When the music fades out, the crowd bursts into applause. Alan the bouncer thanks everyone as they file past, wishing them a safe journey home as they disperse into the silent village streets. Follow Baile/Baile on Instagram for updates on events.
Arab News
14-03-2025
- Entertainment
- Arab News
Recipes for Success: Chef Laia Ferrer Baile offers advice and a tasty recipe
DUBAI: From Michelin-starred kitchens in Spain and France to luxury dining destinations in the Maldives and Bangkok, Chef Laia Ferrer Baile has built an impressive career. Born and raised in Barcelona, Baile knew from a young age that she wanted to be a chef. She ended up training in some of the world's most celebrated restaurants, including the three-Michelin-starred Restaurante Disfrutar. Now, as head chef of Tabrah in Nujuma, a Ritz-Carlton Reserve located on Ummahat Island off the coast of Saudi Arabia, she brings her expertise to the Kingdom. Tabrah in Nujuma, a Ritz-Carlton Reserve. (Supplied) 'My experience in Saudi has been amazing,' she tells Arab News. 'The people are really welcoming, the food is amazing, and the environment I'm working in is fantastic.' Here, Baile shares her thoughts on simplicity in cooking, customer preferences, and her favorite cuisines. When you started out, what was the most common mistake you made? I remember putting thousands of things on a dish in university because I thought the more things I put, the more the teacher would like it. But it was a disaster. I've learned that simplicity is best. You don't need to add thousands of things to make something taste good. Sometimes it's just salt and pepper. What's your top tip for amateur chefs? Enjoy what you are doing. I always say to my family: 'This isn't a race.' Relax and enjoy the moment. Be curious about what you are doing, and learn why you are doing it. Tabrah in Nujuma, a Ritz-Carlton Reserve. (Supplied) What one ingredient can instantly improve any dish? As a Spanish woman, I think it's extra virgin olive oil. We call it liquid gold. It can make anything very simple become amazing; like, if you just put a bit of olive oil on a piece of bread, it will always be better. When you go out to eat, do you find yourself critiquing the food? My first instinct was to say no. But, then my boyfriend said, 'How can you say no to that question? You do that all the time.' So, apparently, I do. But I also like to enjoy my experience. I think it is when I'm expecting something to be very good and it isn't — that's when I'm really critical. When I'm not expecting much, like street food in Bangkok or a small family restaurant, I won't be that critical. But when I go to an expensive place that I really want to try and they disappoint me, then I will be. What's the most common issue you find in other restaurants? Overcomplicating the dishes. Also, there are restaurants where you can feel that the servers don't want to be there, so they will always lack care. What's your favorite cuisine? I have two kinds of favorite restaurants. There are the ones I go to with my family or friends to enjoy and celebrate — these are the ones where I find my comfort food that reminds me of my mom's food and all the Spanish things. But I also like to find new touches that elevate food a little bit. These also inspire me. So I really like to go to Michelin restaurants, where the chefs are doing something new, just to give me a spark. Tabrah in Nujuma, a Ritz-Carlton Reserve. (Supplied) What's your go-to dish if you have to cook something quickly at home? It used to be curry. I used to love making quick curry dishes — I'd always have curry paste at home. Now, though, I like to cook pad Thai because it is my sister's favorite dish. I always try to cook that when I am in a rush. It tastes good and it's quick and easy to make. What customer behavior most annoys you? It really annoys me when people want to change the ingredients of dishes. I can understand if, for example, someone doesn't eat tomato, then we will try to remove it. And I understand if people have allergies; I'm allergic to leek, for example, and when I go to some restaurants, people won't believe me because there are a lot of people who say they have allergies when they don't. We take it very seriously in the kitchen when someone says they have allergies: We cook the food separately, and we will clean the kitchen from top to bottom and we have special cutting boards and knives that we will use just for that person. So, if they say they are allergic when they aren't, it really wastes our time. What's your favorite dish to cook? Suquet de Peix, a potato-based seafood stew. It brings me back to my roots. When I was a kid, my family owned an apartment by the beach, and it was a very typical dish in the area. What's the most difficult dish for you to get right? Anything that has to be cooked with flour or sugar, like pastries. I think I'm really bad at it. I think it's because I tell myself every day that I'm bad at it and I don't practice the skills for it. Don't ask me to make a soufflé, for example; it will be an omelet. As a head chef, what are you like? Are you very strict, or quite laidback? Right now, I'm leading an all-female team. Most of them are fresh graduates, so I can't be too harsh or aggressive with them. I really try to give them a positive and empowering environment, because I've worked in very, very bad kitchens where they would scream and throw things. I wouldn't want them to experience that. But we always have to have discipline. It's the most important thing. Chef Laia's chicken kabsa croquetas recipe Chicken kabsa croquetas. (Supplied) Ingredients: For the filling: 1 cup cooked chicken (spiced with kabsa seasoning: cinnamon, cardamom, cloves, turmeric, cumin) 2 tbsp olive oil 1 small onion, finely chopped 2 tbsp grated carrot 1 spoon of tomato puree 1/4 tsp ground cinnamon 1/4 tsp ground cumin Salt and pepper to taste For the béchamel sauce (croqueta base): 3 tbsp butter 3 tbsp all-purpose flour 1 1/4 cups whole milk, warmed Salt and white pepper to taste For coating: 1 cup all-purpose flour 2 large eggs, beaten 2 cups breadcrumbs (panko or regular) For frying: Vegetable oil Instructions: Prepare the filling: Heat olive oil in a pan over medium heat. Sauté the onion, the garlic and the carrot until soft and translucent, then add the tomato and keep cooking for 10 minutes. Add the shredded chicken, ground cinnamon, and cumin. Mix well and season with salt and pepper. Set aside to cool. Make the béchamel sauce: In a medium saucepan, melt the butter over low heat. Stir in the flour and cook for two to three minutes to form a smooth paste (roux). Gradually whisk in the warm milk, stirring constantly to avoid lumps. Cook until the mixture thickens and becomes creamy. Season with salt, and white pepper. Mix the spiced chicken into the béchamel sauce until well combined. Transfer the mixture to a shallow dish, cover with plastic wrap (pressing it directly onto the surface), and refrigerate for at least two hours or until firm. Shape the croquetas: Once the mixture is firm, take small portions and shape them into cylinders or balls about the size of a golf ball. Coat the croquetas: Roll each croqueta in flour, dip in beaten egg, and then coat with breadcrumbs. For an extra crispy texture, repeat the egg and breadcrumb coating. Fry the croquetas: Heat the vegetable oil in a deep frying pan or pot to 180°C (350°F). Fry the croquetas in small batches until golden brown and crisp, about two to three minutes. Remove and drain on paper towels. Tips: For a baked version, brush the croquetas with olive oil and bake at 200°C (400°F) for 15–20 minutes, turning halfway. You can freeze the croquetas before frying for a quick make-ahead snack.
