Latest news with #MGUniversity
New Indian Express
2 days ago
- General
- New Indian Express
Language is no barrier for this six-year-old Afghan girl in Kerala
KOTTAYAM: 'Ente peru Behsa Karimi,' she said in a sweet yet crisply articulated voice, before proceeding to confidently count to ten. Her Malayalam belying her origins in war-torn Afghanistan. In a classroom buzzing with the chatter of children and the fresh scent of books, the six-year-old captivated the hearts of everyone. Hailing from Herat, third-largest city in Afghanistan, Behsa is one of 16 students admitted to the first grade at Mudiyoorkara Govt LP School. She is the daughter of Mohammad Fahim Karimi, a research student of management studies at MG University, and Ellaha Zahir. Fahim first arrived in Kottayam, with family, in 2021 to pursue his postgraduate studies. The family currently resides near Thellakom. With his wife and children accompanying him on his student visa, Behsa had the opportunity to learn Malayalam at a very young age. She also completed her preschool education in Kottayam, which contributed to her fluency in the local tongue. 'My Malayalam vocabulary is limited. I find the language quite challenging. However, my daughter has picked up the language well. She attended pre-school at SH School here. I think she will not face any language barriers, because she is a fast learner. I hope my daughter will help her classmates learn English as well,' said Fahim. Fahim expressed his happiness at the warm and welcoming attitude of the local people. 'My family really appreciates their attitude,' he said.
Time of India
2 days ago
- General
- Time of India
Kottayam school welcomes student from Afghanistan
Kottayam: A surprise was in store for all at the pravesanolsavam at one of the oldest LP schools in the state on Tuesday. Among the 16 students that joined class one at the govt LP school, Mudiyoorkkara, was a native from Afghanistan. It was six-year-old Behsa Karimi who walked into the classroom and, in no time, made friends with the rest of the students. Behsa is the eldest daughter of Mohammed Fahim Karimi, a native of Kabul, and Ellaha Sahir. Fahim, who arrived in Kottayam four years ago, is doing research in business studies at the MG University. The couple also has one younger boy named Bahar Karimi. Sindhu K, the headmistress of the school, said that there were students of many guest workers that used to study here. "It is for the first time a foreign student is studying in this school," she said. She also said that Behsa speaks English very well and the teachers are communicating with her in English. "Right now, we are communicating with her in English," she said. Apart from English, Behsa speaks Afghani and Urdu very well. "Last year, seven children of guest workers had joined Class I," said Shalini K Lakshmanan, another teacher. There are a total of four teachers in the school for Class I-IV, while two for nursery classes. "The family was staying near the school and that was the main reason why the child's parents chose this school," added Shalini. Behsa was welcomed by the teachers, led by the headmistress with flowers, as she walked into the school established in 1911, with her parents on Tuesday morning.
New Indian Express
26-04-2025
- Business
- New Indian Express
Kochi college teacher's homely restaurant is a foodie's delight
In a city like Kochi, where restaurants tirelessly compete to stand out, serving everything from fusion and pan-asian to continental, Mediterranean, and niche global cuisines, there's a quiet corner in Mulavukad, just a kilometre from Bolgatty, that chooses to walk a different path. At 'Jency's Good Food', the goal isn't to dazzle with trends but to comfort with simplicity. Here, the mantra is clear: 'Simple is key'. Rooted in authentic Kerala cuisine, Jency's Good Food doesn't try to reinvent the wheel. Instead, it brings food that feels like home to the table. 'There's a market for everything unique, sure. But how long can someone keep eating unfamiliar dishes? For most Malayalis, the familiar taste of naadan cuisine is something they can have every day. That's the purpose of food, right? The idea was to serve something people can come back to daily,' says founder Jency Treesa. A passionate home cook turned entrepreneur, Jency also serves as an assistant professor in commerce at St Teresa's College (Autonomous), Ernakulam, and is a research guide under MG University. Despite her academic commitments, she took the step toward fulfilling a long-held dream. 'Starting a restaurant was always in the back of my mind. Growing up with three brothers, we all used to cook when we wanted to recreate dishes we tasted outside. But with my teaching profession, I wasn't sure I could manage it all. Thankfully, my college management was very supportive, and finally, I made it happen.' Before launching the restaurant, Jency had already dipped her toes into the food business with homemade syrups — like naruneendi, beetroot, and carrot — as well as meat masala and sambar powder, all made fresh at home. The occasional catering gigs gave me the idea of serving larger groups and the confidence to scale up. The positive feedback I got during those times really gave me the push to start Good Food,' she adds. As I stepped into the cosy, welcoming space she curated, it felt more like entering someone's home than a restaurant. That's exactly what Jency envisioned — 'like dining at your family table.' The meal began with appam — light, fluffy in the centre with lacy edges so delicate, it's easy to lose count of how many you eat. Paired with it were two standout dishes, prawns in thick masala and Eri pollichathu. The Eri — slightly fried and coated in a spicy, tangy blend — was flaky and moist in just the right way. The prawns were generously sized, juicy, and bursting with flavour. According to Jency, on her menu, the showstopper is the pork fry. 'I have repeat customers mainly for pork.' Made with a base of onion, turmeric, and a ginger-garlic paste, what sets it apart is the dominant peppery note that elevates the dish. Fatty, flavorful, and crisp around the edges, it paired perfectly with the rice meals served. To round off the meal, I tried the naruneendi juice. Its refreshing earthiness felt cleansing — a perfect finish to a hearty lunch. What stands out across all dishes is the careful use of ingredients, most of which are freshly ground by Jency herself. Nothing feels heavy or overdone. The venture has live counters set outside, which start around 6.30pm. They also cater to customised orders, bringing a personalised experience to an event.
