Latest news with #M.B
Hans India
02-06-2025
- Business
- Hans India
State's first flight training organisation soon at Kuvempu Airport
Shivamogga: Karnataka's first-ever Flight Training Organization (FTO) will be established at the Rashtrakavi Kuvempu Airport in Shivamogga, state Industries Minister M.B. Patil announced. The facility aims to boost Karnataka's capabilities in the aviation sector and marks a significant milestone, as this is the first and only airport currently managed directly by the state government. The Karnataka State Industrial and Infrastructure Development Corporation (KSIIDC) will provide the required infrastructure and support for the FTO's operations. In the first phase, the institution plans to train 100 cadets, with 50 students to be admitted in the inaugural year. Notably, 25 percent of the seats will be reserved for Karnataka students and women candidates, who will also receive fee concessions. The training institute will span 3,500 square meters and include flight hangars, simulators, classrooms, a library, briefing rooms, and a radio telephony training center. All facilities will be built in compliance with the standards laid out by the Directorate General of Civil Aviation (DGCA), the Ministry of Civil Aviation (MoCA), and the Bureau of Civil Aviation Security (BCAS). Minister Patil shared via X (formerly Twitter) that the tender process has already begun and the institution is expected to commence operations within three months. Full-scale operations are projected to begin within nine months of signing the agreement. The Rashtrakavi Kuvempu Airport, inaugurated by Prime Minister Narendra Modi on February 27, 2023, is located about 15 kilometres from Shivamogga city in Sogane. It features a 3,200-meter runway, making it the second-longest in the state after Bengaluru's Kempegowda International Airport. The runway can accommodate aircraft ranging from ATR 72 to Airbus A320, enabling a wide range of training possibilities. The establishment of the FTO is seen as a strategic step toward making Karnataka a hub for aviation training and industry-ready talent development.
The Hindu
17-05-2025
- Business
- The Hindu
Foxconn will start shipping iPhones made at Devanahalli unit from June: M.B. Patil
Taiwanese electronics giant Foxconn is expected to start commercial shipments of Apple iPhone from its Devanahalli unit on the outskirts of Bengaluru, Industries Minister M.B. Patil said on Saturday. Taking to X, he said: 'Apple CEO Mr. Tim Cook has confirmed that, for the June quarter, a majority of iPhones sold in the US will be made in India.' Mr. Patil's statement comes days after U.S. President Donald Trump told Mr. Cook to stop moving iPhone production to India. The Minister announced that Foxconn's unit is nearly ready for launch, with commercial iPhone shipments expected to begin as early as June. 'This isn't just a manufacturing milestone — it marks a strategic shift. With rising geopolitical and tariff pressures, India is fast becoming Apple's preferred production hub. This development strengthens Karnataka's position in global manufacturing and opens the door to greater foreign investment — without compromising stakeholder interests,' he said. Foxconn has started its manufacturing plant in Devanahalli with a capital investment of ₹21,911 crore. In his 2025-26 Budget speech, Chief Minister Siddaramaiah had said, 'This company will be provided with an incentive of ₹ 6,970 crore by Electronics System Design & Manufacturing (ESDM).'
The Hindu
10-05-2025
- The Hindu
Excise force strengthened with 157 new recruits, including 28 women
In a significant expansion of the Excise department, 157 new officers officially joined the force after completing their training at the Excise Academy. Minister for Local Self-Governments, Parliamentary Affairs, and Excise M.B. Rajesh took the salute at the passing-out parade held at the Thrissur Excise Academy grounds on Saturday and addressed the newly inducted officers. This batch marks a historic milestone for the Excise Academy with the highest number of excise inspectors completing training in a single session. Among the 84 newly appointed excise inspectors, 14 are women—a record number. Additionally, 14 women civil excise officers were also part of the graduating cohort, bringing the total number of women officers in this batch to 28. Apart from them, 59 male civil excise officers have also completed the training and took part in the passing out parade. 'The Excise force is stepping forward at a time when it is facing immense challenges,' said Mr. Rajesh in his address. 'This new team reflects the strength and readiness of the Kerala Excise to meet those challenges head-on and perform their duties with responsibility and efficiency,' he said. Lauds ADGP He also lauded Excise Commissioner ADGP Mahipal Yadav for his decisive leadership during a critical phase for the department. 'His ability to steer the force effectively during testing times deserves commendation,' the Minister added. Highlighting the department's ongoing war against narcotics, the Minister stressed the invaluable role played by the Excise department in collaboration with the police and society at large. 'The trust the public has placed in the Excise department has grown remarkably. People are now willing to come forward with information, confident that they will be protected and that action will be swift,' he added. Awards presented Awards were presented to those who excelled in various fields of training. The ceremony was attended by top officials, including Mr. Yadav and Excise Academy Director K. Pradeep Kumar, along with public representatives and senior officers from other departments. The newly inducted officers are highly qualified, with impressive academic backgrounds. The batch includes 64 graduates, 29 postgraduates, 44 Btech degree holders, one BEd graduate, four Mtech graduates, four diploma holders, one MCA graduate, and one BDS graduate—demonstrating the high educational calibre of the latest additions to the force.
The Independent
24-04-2025
- The Independent
From fry ups to Michelin stars – how Tenerife became a foodie paradise
Tenerife now boasts more Michelin -starred restaurants than the whole of Wales. This is no mean feat for an island with a reputation built on package holidays, fry-ups and pubs owned by retired British footballers. To someone who hasn't visited for a couple of decades, this dramatic change may seem like a scarcely believable metamorphosis. And yet the accolades keep coming. ' Tenerife has become a top gastronomic destination, driven by a shift in mindset among chefs, producers, and investors,' beams Erlantz Gorostiza, Executive Chef of Tenerife's two Michelin-starred M.B restaurant, which has become a microcosm for the island's dramatic change. Today, this Macaronesian isle boasts a whopping 10 Michelin stars, with one hotel alone boasting more Michelin stars than any other in Spain. 'When I arrived on the island 16 years ago, the first signs of transformation were visible,' Gorostiza continues. 'supported by both public and private investment. The Ritz-Carlton Tenerife, Abama has long championed local produce and the island's circular economy. Thanks to this and other similar projects, haute cuisine has advanced rapidly, turning Tenerife into a culinary hotspot.' Having visited Tenerife as a journalist every year since 1998, the Michelin mushrooming hasn't taken me totally by surprise. I've long extolled the delights of boat-fresh local fish like cherne and vieja, and the bountiful fruit and vegetables the eternal spring climate serves up. There is delicious palm honey too, remarkable cheese and the lip-smacking mojo sauces. I've witnessed the wine industry refine itself into small producers focused on quality over quantity. 'At the heart of this gastronomic evolution is a deep commitment to local products,' says Gorostiza. 'The recognition and elevation of exceptional ingredients – many of them endemic – have played a crucial role in establishing Tenerife's unique position.' Tenerife has always had fantastic traditional restaurants beyond the resort towns. Take Restaurante de Los Abrigos, where I've returned on most of my visits to Tenerife. The fresh seafood heaves from a display alive with shellfish and white fish plucked from the waters just outside the doors. Order bocinegro if they have it (a fish so delicious it doesn't need garlic), spice those wrinkly potatoes (the dinky black ones) with that irresistible mojo rojo sauce and wash it down with a glass of bone-dry Bodegas Tajinaste Blanco Seco and you have a sublime, thoroughly local, life-affirming treat. The raw materials have always been there, but has the appetite been lacking? Literally. It is only over the last couple of decades that Tenerife has started to move away from focusing on a mass market that is content with two-star hotels with dodgy buffets rather than foodie accolades. Most startling has been the expansion of luxury hotels from Costa Adeje spreading through La Caleta. Today there is demand from discerning diners who know chorizo should never be anywhere near paella (sorry, Jamie Oliver) and that the best bit is found at the bottom of the pan – what the uninitiated sometimes complain is burnt to exasperated waiters – the caramelised socarrat. Tenerife has become a top gastronomic destination Il Bocconcino chef, Niki Pavanelli As tourist tastes have expanded beyond simple and traditional, or the blandness of international comfort food, so has the dining. The pace of change has been impressive: it was only 15 years ago that M.B put the island on the foodie map by snaring the first Michelin star. To see just how far the island has come we travel along the cobalt ocean to another luxury oasis, the Royal Hideaway, Corales. A decade ago, the island had just three Michelin-starred restaurants, yet this hotel alone sports a trio of its own. In 2015, Il Bocconcino joined the hotel's one-star San Ho and two-star El Rincon de Juan Carlos to take the hotel's total star count to four. No single hotel in Spain boasts more. Dining on the sun-dappled terrace at Il Bocconcino is an utter joy, with the Atlantic gently rumbling in the background. Chef Niki Pavanelli's tasting menu works in local tuna and creamy salmorejo, a gazpacho-style tomato and bread soup. There's a nod to Italian tradition by way of a perfectly al dente carbonara, and aged balsamic swirled into melted parmigiano. The wine pairing kicks off with an excellent Italian champagne doppelganger and soars with a sublime 2018 Amarone Riserva. Two stars here would not be a surprise. 'Our style of cooking at Il Bocconcino is focused on blending Italian cuisine, where I'm from, with locally sourced ingredients,' Pavanelli tells me. 'Tenerife is rich in local produce thanks to the volcanic soil, warm temperatures, and the incredible variety of seafood. [The island's] food scene is really transforming, and we are excited to be part of this evolution, creating dishes that celebrate innovation and rich culinary traditions.' The upward trajectory looks set to continue. Donaire was awarded its first star in 2025, joining existing one-star Haydee, Taste 1973 and Nub. Others wait in the wings. The Ritz-Carlton, Abama may have closed its other star eatery, Kabuki, but new Japanese fusion restaurant Akiri Back is reaching for a star with its sublime tasting menu that weaves an expertly curated list of Canarian wines around delightful Japanese fusion dishes. A highlight is cod-like local cherne fish served with a beurre blanc spiked with soy. An unlikely yet brilliant combination. A dish of Canarian potatoes served with palm honey has a similarly thrilling effect on the tastebuds. In Madrid, Gofio restaurant is gloriously symbolic of how Tenerife has changed. Chefs Safe Cruz and partner Aida Gonzalez are proud Tinerfeños and have wowed locals in Madrid with their Michelin-star menu, showcasing traditional Canarian dishes and flavours. Today Tenerife boasts more Michelin stars per capita than Madrid and is bucking the trend of parachuting in mainland chefs to run its restaurants. The last word goes to the restaurant that started it all, M.B. Gorostiza reclines in the Macaronesian sun he looks back at his two-Michelin star gastronomic temple and smiles broadly. 'Tenerife has made remarkable progress in recent years and the best is yet to come.' How to do it The Ritz-Carlton Abama remains Tenerife's finest hotel, enjoying its own barranco amongst the banana plantations; its own stretch of beach too. Doubles from £214, including breakfast.
