Latest news with #ShreyaJain
The Hindu
3 days ago
- Business
- The Hindu
BBA(DBE) students of IIM Bangalore selected for fully-funded international immersion in Japan
Five students from the Bachelor of Business Administration in Digital Business and Entrepreneurship (BBA-DBE) programme at the Indian Institute of Management-Bangalore(IIMB) have been selected for a fully-funded two-week international immersion at Hiroshima University in Japan, under the AGILE COIL (Collaborative Online International Learning) initiative. The selected students — Shreya Jain, Dhruv Deepak Bagla, Garv Agarwal, Parinistaa Sugandhi, and Arin Prakash — will engage in collaborative learning with peers from partner universities, and leverage technology, innovation, entrepreneurial and leadership skills to deliberate on real-world issues, such as Urban Planning, Internet of Thing (IoT), Waste Management, Renewable Energy and Climate Resilience. BBA(DBE) aims to prepare future-ready entrepreneurs through an industry-relevant, modular, and fully online learning model. The programme attracted over 1,000 students from 359 cities nationwide in its first year. The curriculum, which was designed in collaboration with academic and industry experts, combines foundational business education with cutting-edge skill development, immersive projects, and global exposure – making it the first initiative of its kind in India where undergraduate students in a fully online degree programme participate in an international immersion of this scale. The AGILE COIL (Collaborative Online International Learning) initiative, delivered in partnership with Hiroshima University and supported by Japan's Ministry of Education, Culture, Sports, Science and Technology (MEXT), fosters cross-cultural collaboration, leadership, and global citizenship among learners from Japan and India. Since 2024–25, IIMB's BBA(DBE) students have been participating virtually in the AGILE COIL Module 4 entrepreneurship programme, receiving international academic mentorship and a digital badge from Hiroshima University upon completion of the module. The September 2025 immersion will be the first in-person component for select high-performing students, with all travel, stay, and internal expenses covered by the Japanese government. 'Being part of IIMB means upholding values like innovation, critical thinking, and inclusivity. I believe these qualities mesh well with Hiroshima University's global vision for the future,' said Parinistaa Sugandhi on what excites her most about representing IIMB at Hiroshima University. Shreya Jain said, 'I'm interested to learn how different cultural contexts shape approaches to leadership, decision-making, and innovation, and to exchange ideas that challenge my own assumptions.'
Hindustan Times
17-07-2025
- General
- Hindustan Times
Pakoda season deserves a worthy sidekick: 3 quick recipes for restaurant-style onions
Planning meals out daily, without going overboard on the indulgence can be a real pain. And during rains when all you want to do is sit in bed and snack? Don't take us there. 3 restaurant-style pyaaz recipes that will spice up every meal! These restaurant-style onions but, aren't just colourful additions to the table spread. They can affirmatively elevate the flavour quotient of your meal, no matter how routine or simple it may feel. And for evenings of indulgence, what better side kick could you ask for? Follow the quick recipes below. Masala Pyaaz Ingredients: Kashmiri red chilli powder - 1tbsp, chaat masala - 1tsp, black salt - 1tsp, mustard oil - 1tsp, green chillies - 2, juice of 1/2 a lemon, fresh coriander, salt to taste Method: Peel and chop your onions into delicate ringlets and soak for a bit in ice-cold water — emphasis on the ice-cold! Once they're done soaking and are completely crisp, douse them with all the ingredients and give it a good mix before devouring with your meal. Malai Laccha Pyaaz Ingredients: Fresh curd - 5 to 6tbsps, a touch of fresh cream, black pepper powder - 1tsp, black salt - 1tsp, elaichi powder - 1/2tsp, green chillies - 1, melted butter, fresh coriander Method: Follow directions above. Side note: Don't skimp on the dollop of cream and melted butter — it's what will help the creamy mixture wrap itself on the onions. Chutney Pyaaz Ingredients: Fresh coriander and mint leaves, green chillies - 3 to 4 pieces, hing - 1/2tsp, ice cubes and salt to taste, mustard oil - 1tsp, fresh coriander, juice of 1/2 a lemon Method: To make the green chutney, simply blitz together the coriander, mint leaves, green chillies, hing, an ice cube and salt together. Transfer this to a mixing bowl, throw in the onions, top with mustard oil and juice of half a lemon and your chutney pyaaz is ready. (recipes from Spoons of Dilli's Shreya Jain) So which of these will you be munching on with dinner tonight?
