Latest news with #Tamarind
India Today
5 days ago
- Business
- India Today
Delhi Airport gives seed balls to flyers, merges green goals with social impact
Delhi's Indira Gandhi International Airport is celebrating World Environment Day with a unique initiative, distributing over 6,000 seed balls to flyers to promote ecological restoration and community by GMR Aero's Delhi International Airport Limited (DIAL), the campaign invites passengers to plant seed balls containing species like Lemon, Tamarind, Gooseberry, Neem, and Peepal, all chosen for their ecological and medicinal value. The move encourages biodiversity, carbon capture, and increased green initiative also supports local communities, who are crafting the seed balls as part of a livelihood programme. Once planted, the fruit-bearing trees could offer rural income sources, blending sustainability with social upliftment. DIAL CEO Videh Kumar Jaipuriar, said, 'At Delhi Airport, sustainability goes beyond infrastructure—it's about empowering people and protecting our planet. Through our unique seed ball distribution campaign, we're inviting passengers to actively participate in reforestation and ecological preservation. Each seed ball will not only help restore green cover but also support rural livelihoods.'\'This initiative reflects our deep commitment to environmental stewardship and social impact. As India's first Level 5 ACA-accredited airport with Net Zero Carbon Emission status, we continue to set new benchmarks in sustainable aviation,' Jaipuriar Airport, a pioneer in green aviation, is Asia's first Level 5 ACA-accredited airport with Net Zero Carbon Emission status. Nearly 95% of its power comes from renewables, and it has integrated a range of sustainable infrastructure and technologies — from rainwater harvesting to electric vehicle this seed ball campaign, the airport furthers its role as a model for future-ready, eco-conscious aviation.
Hindustan Times
5 days ago
- Hindustan Times
On World Environment Day, flyers at Delhi airport to get seed balls
Flyers arriving at Delhi's Indira Gandhi International (IGI) airport on Thursday will be handed more than just their boarding passes. As part of its World Environment Day initiative, the airport operator Delhi International Airport Limited (DIAL) said it will be distributing over 6,000 seed balls to arriving passengers, in a bid to encourage urban reforestation and biodiversity conservation. DIAL said the initiative is designed to promote environmental awareness among travellers while directly contributing to carbon sequestration efforts in the region. The seed balls will consist of fruit-bearing species. 'The seed balls include a carefully curated mix of fruit-bearing and environmentally beneficial tree species — Lemon, Tamarind, and Gooseberry (Amla), along with Neem and Peepal. These species were selected for their ecological value, medicinal properties, and ability to thrive in varied climatic conditions,' said a DIAL spokesperson. 'The fruit-bearing trees, which will grow out of the seed balls thrown by flyers, will contribute to sustainable livelihood opportunities for local communities,' DIAL added. Vouching for the project's larger vision, DIAL's CEO Videh Kumar Jaipuriar said, 'Each seed ball will not only help restore green cover but also support rural livelihoods. This initiative reflects our deep commitment to environmental stewardship and social impact.' Seed balls, often regarded as a low-maintenance and affordable tree-planting technique, are created by embedding seeds in a mixture of clay and compost. When dispersed on soil, they require minimal intervention to eventually take root and grow.
Indian Express
5 days ago
- Indian Express
World Environment Day: Delhi airport to distribute over 6,000 seed balls to all passengers today
Delhi airport will be distributing seed balls to flyers on Thursday on the occasion of World Environment Day. 'As part of its ongoing commitment to green practices, the airport will distribute over 6,000 seed balls to flyers on the occasion of World Environment Day, encouraging them to play a direct role in reforestation and ecological preservation,' the Delhi airport said in a statement Wednesday. 'The seed balls include a carefully curated mix of fruit-bearing and environmentally beneficial tree species — Lemon, Tamarind, and Gooseberry (Amla), along with Neem and Peepal. These species have been selected for their ecological value, medicinal properties, and ability to thrive in varied climatic conditions,' it also said. Delhi airport also claims that this initiative is not just about trees, but also has a strong social dimension. 'The seed balls are being prepared by local communities, providing them with a sustainable source of livelihood. The fruit-bearing trees, which will grow out of the seed balls thrown by flyers, will contribute to sustainable livelihood opportunities for local communities. By harvesting and selling the fruits, individuals can generate a source of income. This will not only support economic self-reliance but also encourage environmentally responsible practices and long-term community development,' the airport further added. Seed balls are an effective and low-cost method of planting trees. Made by embedding seeds in a mixture of clay and compost, they can be scattered on soil with minimal care. When the conditions are right, the seeds germinate, contributing to natural afforestation with minimal effort. The use of seed balls also contributes to reducing human-wildlife conflict by enriching natural food sources within forest areas. 'Through our unique seed ball distribution campaign, we're inviting passengers to actively participate in reforestation and ecological preservation. Each seed ball will not only help restore green cover but also support rural livelihoods,' CEO of airport-operator Delhi International Airport Limited (DIAL) said.
The Hindu
15-05-2025
- General
- The Hindu
Excerpt from Vasudha Rai's ‘Sacred'
The tamarind tree is the subject of myth and folklore. Some consider it to be the abode of spirits, while for others, it is related to stories of the Ramayana. There are also stories about this tree and its association to Lord Shiva. In Indian mythology, all stories point to the fact that earlier, the tamarind tree used to have big, well-formed leaves. It is believed that Lord Rama took shelter under a tamarind tree when he was banished from his kingdom and was in exile. Since the tree had large leaves, he felt like he wasn't doing his penance correctly. So he asked his brother, Lakshmana, to shoot an arrow at the leaves fragmenting them into the small leaves they are today. In the other story relating to Shiva, it is suggested that the lord himself fragmented these leaves into smaller pieces as a demon was hiding behind its large leaves. Shiva opened his third eye to kill this demon, and the leaves disintegrated into the smaller size as we see today. A tamarind tree has a lifespan of about 200 years, but there are some that can even go as far back as 400 years. The tree is believed to have originated in India and the word 'tamarind' comes from the Persian phrase 'tamar-i-hind', which basically means the 'date of India'. However, new evidence shows that the tree may have been initially cultivated in Egypt or Madagascar. Before the Spanish brought tomatoes to India, tamarind was used to add a sour taste to Indian dishes. Tamarind is worshipped to this day as a deity by people in rural India and tribal folk and is in fact a huge part of their medical protocol. Tamarind is also used in traditional medicine in western and eastern Africa. As a hardy, multi-purpose, drought-resistant tree, it is worthy of worship and a valuable addition to parks and gardens. The science Tamarind is a huge part of India's culinary heritage. It is used to add a tangy flavour to our chutneys and curries. It's a nutritional powerhouse, rich in magnesium, B vitamins, calcium, phosphorus and potassium, as well as all essential amino acids, except tryptophan. The tamarind fruit contains tartaric acid, malic acid, potassium and the soluble fibre pectin, all of which contribute to digestive health and provide mild laxative benefits. The fruit also causes relaxation of smooth muscles, for instance, stomach, intestines, GI sphincters, gall bladder and blood vessels, some on which are also responsible for its laxative effect. But it's not just the fruit but also the leaves of this wonderful tree that have immense benefits. They work as fodder for cattle and in humans the leaves show a liver-protective effect by stabilizing the membranes and decreasing glutathione consumption. The extract from the fruit also decreases fluoride in the plasma and inhibits fluoride-induced liver and kidney damage. Fluoride is found in drinking water and has been linked to several health problems. The evergreen tree is extremely hardy and grows very well in desert-like areas that are prone to drought. In Africa, it is valuable for wildlife, as it provides shade to animals such as elephants, who can lean against its strong, wind-resistant trunks and branches that can hold the weight of this mighty animal. Locals in Ghana claim that to be safe from an elephant attack one can climb atop a tamarind tree. All in all, the tamarind tree is very beneficial because every part of this tree can be utilized for culinary, nutritional and medicinal benefits. Moreover, it is a hardy tree that has a long life and helps cool the environment in hot, desert-like areas. Application Tamarind is best eaten with gur/jaggery, as it takes away the erosive nature of this sour fruit. People who have joint pains may find that their aches and pains get worse when they consume raw tamarind. However, when consumed with gur, it doesn't have this effect, as the sweetness of the gur takes away the pungency of tamarind. Tamarind sherbet Mix a teaspoon of tamarind pulp, some jaggery, a pinch of pink salt, and half a teaspoon of roasted, crushed cumin in a glass of water. This drink is great to enhance digestive fire, cool the body and give a sense of satisfaction, especially during summer. Edited excerpts from Sacred by Vasudha Rai, with permission from Penguin Random House India.
Miami Herald
06-05-2025
- Business
- Miami Herald
Holland America Line shakes up specialty dining
Travel Holland America Line shakes up specialty dining Chef Morimoto's Morimoto By Sea sushi bar is rolling out on more Holland America Line ships. Image source: Holland America Line Holland America Line is introducing a refreshed experience at its Pan-Asian Tamarind specialty restaurant. More than a dozen dishes will debut on the menu, alongside several popular appetizers, main courses, and desserts that are known favorites of guests. New sharing-style appetizers will be introduced, with options including bao buns and Korean beef tacos. Vegetarian and vegan dishes also are featured, offering a wide selection for all palates. Sign up for the Come Cruise With Me newsletter to save money on your next (or your first) cruise. In addition to the new menu, table setting will be refreshed to include more color and textures. The staff uniforms will also be updated to a sleek, elegant black dress accented by a plum-colored cummerbund. Revitalized menu builds on 'savor the journey' identity Tamarind's revitalized menu celebrates the tastes and traditions of regions around the world. The Tamarind dining experience connects guests to Asian culture through localized cuisine and a culturally enriched ambiance. Dishes on the menu feature seafood that is part of the cruise line's global fresh fish program, which offers more than 80 varieties of fresh fish sourced locally from across a worldwide network. "The new Tamarind menu continues to celebrate the vibrant flavors of Asia with a fresh vision, while staying true to the restaurant's roots," according to Michael Stendebach, vice president of food, beverage and rooms division for Holland America Line. "We're continuing the build upon the innovation that has defined this venue since the beginning. The new menu is nicely balanced, maintaining many guest favorites while introducing some exciting new dishes." Five ships to roll out new menu by June 2025 The eatery is aboard five ships and serves cuisine that combines ingredients and flavors from Pan-Asian culinary traditions, according to a recent press release. The new menu is scheduled to roll out on the following ships: Rotterdam Nieuw Statendam Koningsdam Eurodam Nieuw Amsterdam Additionally, beginning in October 2025, a "Taste of Tamarind" pop-up experience is available on Westerdam while in Asia and on Noordam while in Australia, as well as on Grand Voyages and select Legendary Voyages. Holland America Line refreshes the menu of its Pan-Asian Tamarind specialty source: Holland America Line Refreshed menu items include appetizers, entrees and confections Tasty Asian starters: Coconut Crusted Scallops with honey lime dressing Jewels of the Sea featuring shrimp wontons and baby bok choy in lemongrass-sesame broth Pork Bao Bun with green onions, carrots, pickled cucumber, toasted sesame seeds, and cilantro Korean beef bulgogi taco (vegetarian on request) with kimchi mayo, Asian slaw, avocado and cilantro Lumpiang Shanghai with ground pork, egg roll wrap, sweet chili sauce, and green papaya Satay sampler with Malaysian lamb, Indonesian chicken, Thai pork, peanut sauce, and ajad cucumber relish Shrimp tempura with sweet and sour sauce and sesame noodles Thai beef salad featuring rare-seared beef, cilantro, scallions, cucumber, fresh mint, and toasted peanuts in kaffir lime dressing Vegan Tom Kha Thai coconut soup with kaffir lime, mushroom, bean sprouts, and chili oil Taste of Tamarind, which is a selection of popular starters, crafted for sharing and curated to the number of guests at the table. This platter features shrimp tempura, Korean beef bulgogi taco, lumpiang Shanghai, and satay sampler. Related: Iron Chef sets massive food record on Holland America cruise ship Asian-inspired entrees: Crispy duck, ginger-chili glazed with yaki udon, grilled scallions, and bean sprouts Mongolian lamb chop with baby bok choy, toasted sesame seeds, and mirin plum sauce Panang red curry coconut chicken with crispy lotus, wok-seared vegetables, and roasted peanuts Sweet potato cauliflower massaman with green beans, crispy onions, bean sprouts, basil, and peanuts Teochew fried sea bass with ginger scallion chili soy Thai basil Szechuan shrimp with chili pepper glaze, Asian spices, mushrooms, bell peppers, and scallions. Wasabi and soy crusted beef tenderloin with tempura onion rings and tonkatsu sauce Vegan Singapore mei fun with eggplant katsu, rice noodles, bell peppers, bean sprouts and yu choy Wok-seared lobster with Asian greens, ginger, sweet chili, and soy (supplemental fee) Asian-inspired confections: Cherry blossom tart with chocolate and cookie crust Mango posset with coconut macaroon, passion fruit jelly, and mango sorbet. Passion fruit cloud: light egg-white souffle and passion fruit sorbet. Selection of house-made sorbets: lemon-basil, yuzu, and lychee Vegan pineapple coconut tapioca with lemon grass foam and sesame tuile Side dishes on the menu include steamed jasmine or brown rice, egg fried rice, Asian eggplant, box chop and sake-braised oyster and shiitake mushrooms. "The entire culinary team worked on the menu refresh, but Fleet Chef Ming Wong led this change and used her Malaysian heritage to heavily influence many of the dishes," continued Stendebach. "Our goal is to keep the dishes and flavors as authentic as possible, and chef Ming ensured that our guests would have a true Asian experience." Tamarind's premium dining experience is available for a supplemental charge or as an included dining option with the cruise line's "have it all" package. (The Arena Group will earn a commission if you book a cruise.) Make a free appointment with Come Cruise With Me's Travel Agent Partner, Postcard Travel, or email Amy Post atamypost@ call or text her at 386-383-2472. Copyright 2025 The Arena Group, Inc. All Rights Reserved This story was originally published May 5, 2025 at 10:21 AM.
