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The Print
02-06-2025
- The Print
In Haryana, cops, lawyers & khaps unite to steer youth away from drugs, gangs & ‘donkey routes'
The event saw significant participation from Sarva Khap representatives, professionals, and community members, particularly from Sonipat and Rohtak, who expressed their commitment to saving Haryana's youths by joining the awareness campaign. The initiative was announced during an international seminar titled 'Combating Drug Menace, Donkey Route Migration, and Crime in Haryana: Role of Sarvakhap Panchayats, NGOs, and Professionals', held at the YMCA in New Delhi Saturday. New Delhi: The Haryana Professional Forum, a collective of professionals hailing from Haryana and working within or outside the state, has launched a statewide campaign to tackle the escalating issues of drug addiction, crime, and illegal migration to countries like the US through the 'donkey route'. The Khap panchayats have joined them too. The forum is led by a group of convenors including IPS officer and Delhi Police Special Commissioner Sagar Preet Hooda and Supreme Court lawyer Prateek Som. Speaking to ThePrint Monday, Som said the forum plans to divide the state into clusters, assigning groups of professionals to specific areas to conduct meetings with youths and raise awareness about the dangers of drug addiction, crime, and illegal migration. Som highlighted the interconnected nature of these issues, noting that drug addiction often leads to petty crimes as individuals seek money to fund their habits. 'When one doesn't get their dose of drugs due to a lack of money, they resort to small crimes. Once they land in jail, they become hardened criminals and often join crime gangs,' Som explained. He emphasised the need to educate youths about the health and societal consequences of drug addiction, warning that a failure to address it could lead to early death due to drug-related illnesses or criminal activities. The campaign also seeks to address the issue of illegal migration through the 'donkey route,' a term used to describe the dangerous and illegal journey undertaken by many youths to reach countries like the USA via unauthorised routes. This year alone, 111 youths hailing from Haryana were deported from the US, 'bringing shame to the state known for its rich cultural heritage of Doodh Dahi Ka Khana' (a diet of milk and curd), the forum said. The forum plans to educate young people about the risks involved in such migrations, encouraging them to instead pursue legal pathways by acquiring in-demand skills and passing required exams like International English Language Testing System (IELTS) to migrate legitimately. Som clarified that the campaign is entirely volunteer-based and involves no financial contributions. 'Those who want to contribute will have to give their time,' he said, stressing the importance of community involvement. While government agencies like the police and local administration are doing their part, real change requires awareness among youths, he said. 'Unless the youths are made aware of these issues, such efforts are unlikely to bear fruit.' Som highlighted the alarming statistics surrounding drug addiction in Haryana. A recent report revealed that seven districts bordering Punjab—Sirsa, Fatehabad, Panchkula, Ambala, Kurukshetra, Kaithal and Hisar—along with Yamunanagar account for 86.70 percent of drug cases reported in the state over the last five years. Health department officials admitted that the lack of checks on vehicles crossing these borders is a primary reason for the easy availability of drugs. According to health department data, between 2019 and 2023, 14.80 lakh people visited outpatient departments (OPDs) for drug addiction in Haryana, with 12.90 lakh of them from these eight districts. The campaign also seeks to address the growing issue of illegal migration through the 'donkey route'. Also Read: Now Haryana has a drug problem too. And unique ways of fighting it What happened in the seminar? Addressing the gathering, Sagar Preet Hooda underlined the urgency of the situation. 'The time has come for us to think about our families and society. The positive impact of the Green Revolution is fading, and today's youth are drifting away from agriculture in pursuit of a better lifestyle. We must step in before the situation worsens with drugs, crime, and gangs taking over,' he said. Hooda called for better coordination between Sarva Khap Panchayats, local administration, and professionals to raise awareness about the dangers of drugs, crime, and illegal migration. He urged parents to stay connected with their children, spend quality time with them, and encourage legal pathways for those aspiring to go abroad, such as pursuing higher education through legitimate means. Global Haryana Chamber of Commerce Chairman Balinder Kundu (USA chapter) and Karamjeet Singh Mann (Canada chapter) joined the seminar online, sharing their perspectives on illegal migration. Kundu and Mann highlighted the exploitation by agents who lure youths with false promises, often leading them to sell their land and take massive debts to fund their journeys. 'These youths end up living like labourers, hiding from authorities, with no contact with their families and no legal means to move freely due to the lack of valid visas or passports,' they said. (Edited by Ajeet Tiwari) Also Read: Haryana has no patience for woke narrative on drug abuse and trade. It's a war
Vancouver Sun
30-05-2025
- Entertainment
- Vancouver Sun
Cook This: 3 recipes for sharing from Family Style, including crispy devilled tea eggs
Our cookbook of the week is Family Style by fashion designer Peter Som. Jump to the recipes: crispy devilled tea eggs , sweet and sour sticky ribs with citrus peanut gremolata, and charred cabbage with hoisin tahini Caesar . Fashion and food may seem a world apart, but for designer and cookbook author Peter Som , they're connected. A great-looking sweater might catch your eye as you scroll, but appearance isn't everything. There's also how it fits and feels. Likewise, we eat with our eyes first, yet a dish has to have substance, following up its looks with flavour and texture. Though the fundamentals and technicalities differ, Som's creative approach to both is similar. 'Whenever I design clothes, I like my clothes to be what they call 'front of closet.' That's a garmento term, but it's those pieces you want to wear every day. That favourite sweater,' says Som, who has dressed many notable figures, including Michelle Obama and Beyoncé. Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. Som extended his elegant way with the everyday to the 100 recipes in his cookbook debut, Family Style (Harvest, 2025). 'I want these to be dishes you'll make over and over. That'll be great when you get home on a Tuesday at seven and you're tired, or perfect for Saturday company.' Writing the book was a period of rediscovery for Som. He dedicated Family Style to his mom, Helen, and maternal grandma, Mary, the family matriarch who died 20 years ago. His aunts, uncles, cousins, sister and mom shared stories, which helped him learn more about Mary through her food as he translated their memories into recipe form. Helen and Mary instilled a love of food in Som from a young age. Growing up in the San Francisco Bay Area, his grandmother's mostly Cantonese cooking and American baking and his mom's love of French food and the local, seasonal cuisine born out of Chez Panisse in Berkeley, Calif., shaped him. 'I could never get McDonald's, which, as a kid, is really annoying, but now, I fully appreciate the dedication she put into everything that was put on the plate,' he says of Helen's cooking. 'As a working architect, she didn't have tons of time. But when my sister and I would get our braces tightened, she would make spinach soufflé because it was easy to eat, and we got our vegetables. Food has always been very central to my life, and it's been exciting to delve into it even more.' Som sees his career in food as an 'expanding focus,' not a departure from fashion. 'I still have a few toes in fashion in a few projects. But back when I did my runway collections, I was full-on. I had all toes, all hands and my full body — I was all-in fashion, and cooking was always in the background. I think it was the thing that kept my feet on the ground in a very heady, sometimes crazy industry.' Retreating to his kitchen, whether to cook for himself or his friends, was a way for Som to centre himself. When he closed his runway collection business in 2015, cooking became even more integral. Som's professional foray into food started organically as he tapped into something that he had long loved to do. Som started sharing photos of his dinner on Instagram and realized his audience had an appetite for it when people started asking for the recipes. In 2019, he launched The Extra Taste , a vertical on his website featuring all things food, including recipes and restaurant guides. In fifth grade, Som knew he wanted to be a fashion designer. 'From that moment on, I had my blinders on. I was focused. So, it took me a while to allow myself to have a new dream, in a way. And it wasn't until I took off those blinders that I saw something I loved through the whole time, right under my nose.' The book's title is a nod to Som's design background. He likes his dishes to look appealing without feeling belaboured, whether it's a finishing flurry of herbs or a sprinkle of salt. It also encompasses his favourite way to eat: family style. 'There's nothing more fulfilling than family, blood or chosen, coming around a table and breaking bread or, in my case, sharing rice,' he says, laughing. If you have a pantry and a fridge door full of essentials, such as 'flavour bombs' miso, hoisin and Pecorino Romano, Som believes you can mix and match and come up with a delicious meal. Creativity in the kitchen is the throughline of Family Style. He wants readers to have fun — to allow themselves to experiment, play with ingredients and taste how they go together. 'You never know where it'll lead you.' After all, he says, 'Umami is umami, whether it comes from miso, soy sauce or a hunk of Parmesan.' Som merges influences, using hoisin and tahini in a Caesar dressing drizzled over charred cabbage wedges and finishes an udon dish with finely grated Pecorino Romano. From his award-winning eponymous fashion line to past women's runway collections for Tommy Hilfiger and current designs for Rent the Runway , Som is renowned for sleek silhouettes and vibrant colours. When he had his runway collections, Som says he designed 'happy clothes' for everyday moments, not just special occasions. He develops recipes with a similar ethos. 'If something can put a smile on your face, especially in the crazy world we're living in, that's what it's all about. For me, and I think for a lot of people, food is comfort. It's security. It's nostalgia. It brings you back to those childhood memories. So, if somebody makes my recipe and it makes them smile, that's the greatest honour.' Makes: 12 devilled eggs Marinated eggs: 2 tbsp light soy sauce 2 tbsp dark soy sauce 1 tsp Sichuan peppercorns 1 star anise 2 tsp sugar 3 black tea bags 6 large eggs Panko topping: 1 tbsp extra-virgin olive oil 1/3 cup panko 1/8 tsp smoked paprika 1/4 cup mix of finely chopped dill and cilantro Kosher salt Freshly ground black pepper Everything else: 3 tbsp Kewpie mayonnaise 1/2 tsp oyster sauce 1/2 tsp mustard powder Kosher salt Freshly ground black pepper 1 sheet nori, finely chopped 1 tbsp bonito flakes Dill and cilantro, for garnish In a small pot, combine the light soy, dark soy, Sichuan peppercorns, star anise, sugar, tea bags and 1 1/2 cups water. Bring to a boil over medium heat, then turn the heat down, cover, and simmer for 15 minutes. Remove from the heat and let cool completely, then remove and discard the tea bags. Transfer the marinade to an airtight container. Rinse the pot, fill with fresh water, and bring to a boil. Gently lower the eggs into the boiling water and cook for 9 minutes. Transfer the eggs to a bowl of ice water to cool completely. Peel the eggs and add them to the marinade. Cover and refrigerate for 30 hours, stirring the eggs a few times to ensure the marinade coats all the eggs thoroughly. To make the panko topping, heat the olive oil in a medium skillet over medium heat until shimmering. Add the panko and smoked paprika and toast, stirring frequently, until golden brown, about 5 minutes. Stir in the herbs, season with salt and pepper, then transfer to a plate and spread out to let cool. To assemble, remove the eggs from the marinade and cut them in half, wiping the blade clean between each cut. Remove the yolks with a spoon and transfer to a small bowl. Add the mayonnaise, oyster sauce and mustard powder and whisk until smooth. Season with salt and pepper. Use two spoons to spoon the yolk mixture back into the egg whites. To serve, spread half the toasted panko on a serving plate, then top with the devilled eggs. Sprinkle with the remaining panko and top with the nori and bonito flakes. Garnish with dill and cilantro and serve. Serves: 6-8 Ribs: 1 tbsp five-spice powder 2 tsp smoked paprika 2 tsp onion powder 1 tsp garlic powder Kosher salt Freshly ground black pepper 1/2 tsp cayenne powder 1 (4-lb/1.8-kg) rack baby back pork ribs 1 tbsp extra-virgin olive oil 3/4 cup beer, apple cider or water Sweet and sour sauce: 1/4 cup ketchup 1/4 cup rice wine vinegar 3 tbsp soy sauce 1 tbsp maple syrup 1 tbsp sriracha Kosher salt 2 to 3 drops red food colouring (optional) 2 tsp cornstarch Gremolata: Grated zest of 1 orange Grated zest of 1 lemon Grated zest of 1 lime 1/2 cup minced flat-leaf parsley 1/4 cup chopped roasted salted peanuts 1 tbsp extra-virgin olive oil Preheat the oven to 275F (140C). Line a rimmed baking sheet or roasting pan with aluminum foil. In a small bowl, combine the five-spice, paprika, onion powder, garlic powder, 2 teaspoons salt, 1 teaspoon black pepper and cayenne and mix to combine. Rub the rack of ribs with the olive oil, then coat completely with the spice rub on all sides, patting with your hands to make it adhere. Place the rack bone side down on the prepared baking sheet (if your rack is large, cut it in half). Add the beer to the pan, taking care not to pour it onto the rack. Cover tightly with aluminum foil and roast for 2 hours. Meanwhile, make the sweet and sour sauce. In a small saucepan, combine the ketchup, rice wine vinegar, soy sauce, maple syrup, sriracha, 1/2 teaspoon salt, and food colouring (if using). In a small bowl, mix the cornstarch with 1 tablespoon water until completely combined, then pour the mixture into the saucepan. Bring to a simmer over medium-low heat and simmer for 1 to 2 minutes, until thickened. Remove from the heat and set aside. Remove the foil, turn the ribs bone side up, and brush generously with the sweet and sour sauce. Turn the oven temperature up to 400F (200C) and roast, uncovered, for 20 minutes, flipping the ribs and slathering with more sauce every 5 minutes. Turn the broiler on high. Brush more sauce on the meaty side of the ribs and broil for 2 to 3 minutes, or until the sauce is bubbling and starting to darken. Remove the ribs from the oven and brush one final coat of glaze on top. Let rest for 15 minutes. While the ribs are resting, make the gremolata. In a small bowl, combine the orange zest, lemon zest, lime zest, parsley, peanuts and olive oil. Cut the rack into individual ribs. Sprinkle with the gremolata and serve with more sweet and sour sauce alongside. Serves: 6-8 1 large head green cabbage, cut into 8 wedges with root end attached 4 tbsp extra-virgin olive oil, for drizzling Kosher salt Freshly ground black pepper 1 tbsp fennel seeds Hoisin tahini Caesar: 1/2 cup Greek yogurt 3 tbsp tahini Juice of 1 lemon 2 tbsp Kewpie mayonnaise 2 tbsp extra-virgin olive oil 1 tbsp Dijon mustard 2 tsp hoisin sauce 2 tsp anchovy paste 1/4 cup finely grated Pecorino Romano Kosher salt Freshly ground black pepper Everything else: 2 tsp extra-virgin olive oil 1/4 cup panko 1 tbsp toasted sesame seeds 1 tsp grated lemon zest Chopped dill fronds and chives, for garnish Flaky sea salt, for finishing Preheat the oven to 450F (230C) with a rack in the centre position. Line a rimmed baking sheet with parchment paper. Spread out the cabbage wedges on the prepared baking sheet and drizzle with olive oil. Season with kosher salt and pepper and roast for about 20 minutes, or until the wedges are tender and charred on the edges. Flip, sprinkle with the fennel seeds, season again with kosher salt and pepper, and continue to roast for an additional 20 minutes, or until the edges are charred, the cabbage is tender, and a knife inserted into the root end slides in easily. Meanwhile, make the dressing. In a large bowl, combine the Greek yogurt, tahini, lemon juice, mayonnaise, olive oil, mustard, hoisin, anchovy paste and Pecorino Romano. Season with kosher salt and pepper and whisk until smooth. In a small skillet, heat the olive oil over medium heat. Add the panko and sesame seeds and toast, stirring frequently, until deep golden brown, 2 to 3 minutes. Remove the pan from the heat and stir in the lemon zest. Arrange the cabbage on a serving platter and drizzle with the dressing. Sprinkle the sesame panko atop, then garnish with dill and chives. Finish with flaky sea salt and serve. Recipes and images excerpted from the book Family Style by Peter Som. Copyright ©2025 by Peter Som. Reprinted by permission of HarperCollins Publishers. Our website is the place for the latest breaking news, exclusive scoops, longreads and provocative commentary. Please bookmark and sign up for our cookbook and recipe newsletter, Cook This, here .
Time of India
21-05-2025
- Entertainment
- Time of India
Thai culinary masters delight the city
The event offered a delectable journey through . Guests explored a range of dishes, from the tangy Steamed prawn with lime and chilies to the comforting , and Mango sticky rice. The unique Maho Pineapple provided a tropical twist, while the Nam Tok Mushroom and Tofu presented a flavourful option. Tired of too many ads? go ad free now The refreshing Thai glass noodle salad and the fiery Chili garlic prawns further showcased the depth of Thai culinary artistry. As we savour Thai flavours, we celebrate the growing bond between Thailand and India – Siriporn Tantipanyathep, CG of the Royal Thai Consulate in Kolkata Thai cuisine blends the sweet, sour, salty, and spicy in perfect harmony. Sharing Thai flavours with the city felt rewarding- Chef Som ReplyForward Add reaction
Time of India
14-05-2025
- Business
- Time of India
Hewlett Packard Enterprise announces leadership change in India
Hewlett Packard Enterprise , today announced that Bhawna Agarwal has been appointed to the role of Senior Vice President and Managing Director of HPE in India, reporting to the Executive Vice President and Chief Sales Officer, Heiko Meyer. The new appointment will be effective immediately. Bhawna assumes leadership of HPE's India business from Som Satsangi , who retires from Hewlett Packard Enterprise after more than 27 years of dedicated service. Som will remain with HPE through the end of July 2025 to ensure a smooth and seamless transition. Som joined Compaq in 1997 and, following the Compaq acquisition by HP in 2002, became a regional sales manager in India, continuing to gain sales leadership responsibilities through HP/HPE's enterprise business. Som became Managing Director of HPE India in 2016, leading HPE's second-largest employee base to achieve significant milestones. Bhawna joined HPE in 2019 to lead the Compute Business Unit and Growth team and has been leading Account Management and Industry Verticals for India for a year. Bhawna is a seasoned business executive with over 25 years of diverse leadership experience in digital start-ups, media houses, and large consumer tech companies. Recently, Bhawna and Som, with the Indian IT Minister, Ashwini Vaishnaw, celebrated the inauguration of HPE's 6001st 'Made in India' server as part of HPE's 'Make in India' initiative. 'I have come to know Som as a driven, thoughtful, and customer-centric leader, who is an expert counselor and sales executive', said Executive Vice President and Chief Sales Officer, Heiko Meyer. 'We will miss Som's leadership in the Global Sales organization, but we are in the capable hands of Bhawna, who comes with a growth mindset and customer-centric thinking and leads with intention, agility, and purpose.' 'I am honored to take on the role of Managing Director of HPE India', said Bhawna Agarwal, Vice President, Account Management and Industry Verticals, HPE India. 'I look forward to building on the strong foundation laid by Som and continuing to drive growth, scaling our impact and innovation in the region. Together with our talented team, we will strive to achieve new milestones, shaping a future reflective of our ambitions and delivering exceptional value to our customers and partners.'
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First Post
09-05-2025
- Politics
- First Post
India recovers China-made PL-15 missile almost intact in 'intelligence coup'
In what is being described as an 'intelligence coup', India has recovered a China-made PL-15 missile fired by Pakistan almost intact read more The photograph show the purported remains of a Chinese missile fired at Indian warplanes by Pakistan during Operation Sindoor in the early hours of Wednesday, May 7, 2025. India has recovered a China-made PL-15 missile fired by Pakistan almost intact. India recovered the missile in Punjab's Hoshiarpur where it landed in a field, according to visuals that have surfaced in the media. The recovery of the missile is an 'intelligence coup' for India, according to veteran defence journalist Vishnu Som. Follow our complete coverage of India-Pakistan tensions here Indian specialists are set to unpack the missile and study it to reverse-engineer it. That would give India an advantage over China that uses a variant of the missile. STORY CONTINUES BELOW THIS AD 'This missile will be opened up and inspected - the findings could end up giving the IAF a huge edge in the years ahead. You can count on the US asking for a look as well,' said Som in a post on X. The recovery of an almost intact Chinese PL-15 air to air missile is an intelligence coup for India. This missile, fired by a Pak fighter (J-10 or JF-17) flew more than 100 kms to land in the Hoshiarpur area. This missile will be opened up and inspected - the findings could end… — Vishnu Som (@VishnuNDTV) May 9, 2025 This is at least the second instance of such a missile being recovered by India. Earlier, it had been reported that India had recovered fragments of China-made PL-15 missile in Hoshiarpur. These missiles are likely to be China's PL-15E variant of the missile meant for export. The PL-15 is a long-range, beyond-visual-range air-to-air missile used by fighter planes. Pakistan's China-made JF-17 fighter planes are equipped with these missiles. Pakistan attacks on India during the ongoing conflict are the first known combat use of the missile. STORY CONTINUES BELOW THIS AD The previous report said that serial numbers of the fragments found in Hoshiarpur, P15E12203023 and P15E12203039, suggest that these missiles may have been fired by the same Pakistan plane possibly at the same Indian target. The most notable part that specialists would look into would be the missile's 'seeker system'. A missile's seeker system is a critical component that allows it to detect, track, and home in on the target. If the adversary gains access to the seeker system, they can learn about its confidential specifications and capabilities, its vulnerabilities and limitations, and gain insights into counter-measures, jamming, guidance, and other critical aspects.
