the most popular week end get away
for Kolkatians (Calcuttans)

Digha (originally known as Beerkul) is the most popular beach, and weekend get away, for the people of West Bengal in general, and Kolkata in particular.

In 1780, in one of his letters to his wife, Warren Hasting wrote about Digha as the “Brighton of the East”.In 1923, John Frank Smith, an English tourist was so enamoured by the beauty of Digha that he started living there. His writings about Digha brought the place into prominence.
 After independence, John Frank Smith convinced Dr. Bidhan Chandra Roy, then Chief Minister of West Bengal, to develop Digha as a beach resort.

Digha has beautiful, firm, sandy beaches  –  so firm that you can drive cars and land small planes on them.

I used to visit Digha quite often to collect sea anemones, star fishes, small fishes and other small creatures for my marine aquariums. I also used to bring in sea water for these aquariums. Once, I got a large eel.

The water is shallow up to considerable distances. I used to walk into the sea for almost a kilometre. But believe me, this was fool hardy and certainly not safe.
You should never go out too far from the shore.

Activities  You can play around in the sand and sea and pamper your stomach with local
Bengali cuisine.
The fried fish on the sea front is certainly worth trying.

You can shop for ornaments and curios, hand-woven mats made of weeds,
and purchase cashew nuts.

Other places to see

• New Digha (2 kms) is practically an extension of Digha.
  (On the way to New Digha, you can view marine life at the aquarium, or visit the Science Centre for some scientific facts.)
• Shiva Temple at Chandaneshwar (8 kms).
• Talasari, another lovely beach (3 kms).
• Shankarpur, an untouched beach, often called the twin of Digha (14 kms).
  Shankarpur is also an important fishing harbour.
• Junput, another beautiful beach (40 kms).
  This beach is great for fishing and sun bathing.
  The State Government Fisheries Department, conducts fish cultivation and research here.
• Mandarmani (14 kms), a small virgin beach with also a small fishing harbour, is a fast developing tourist resort.

Reaching there

Digha is 187 kms from Kolkata,
You can go by car, taxi or public transport.The Indian Railway Catering and Tourism Corporation (IRCTC) is offering great all inclusive packages from Kolkata to Digha.

Recommendation

Digha has suffered severe soil erosion. Much of its old time glory has passed over to New Digha which is almost like an extension of Digha.

The beach is lined with Casuarina trees.
The sea is calm and safe for swimming.
You can see both the sunrise and sunset at Digha.

There are plenty of hotels of all kinds  at cheap rates.

Tourism Information
 

You can get tourist information from
West Bengal Tourism Development Corporation Ltd.
New Secretariat Building (West Block) Ground FloorKolkata – 700 001 Phone; 91 33 – 2248 7302/8256/8242, 2210 3194 

Land Mark Judgement in favour of the gaysThis judgement has been treated as a land mark judgement protecting the rights of the gays.
Some religious leaders have criticised the judgement/
An appeal has already been filed in the Supreme Court of India.

Abortion & Law

There are different legal provisions relating to abortion in different countries.

The Position in India

In India, abortion is not allowed after 12 weeks of pregnancy.
This has led to a piquant situation.

A Unique Case

A couple in Mumbai – Niketa and Haresh Mehta were expecting a child.
A sonography test revealed that the 25 week old foetus had a congenital heart block.
The child-to- be-born would need a pace maker right from its birth and constant medical treatment for the rest of its life involving huge medical expenses.
They decided to get the baby aborted.
Doctors refused to carry out the abortion because abortion after 12 weeks of pregnancy is illegal.

The couple approached the Bombay High Court.
The Bombay High Court appointed an expert committee of three doctors to give their recommendations.
The team gave a report that they were in not in favour of the abortion, but the final decision had to be taken by the couple.

The Judges called the couple and discussed the matter with them.
The couple said they did want a child – but a healthy one.
So they wanted abortion – if legally possible.

The judges offered a suggestion that the state would take care of all the medical expenses of the child.
The couple did not accept the suggestion.
They did not have faith that the government would give timely help.

Dilemma

The Judges are in a dilemma.
They want to follow the law.
They have directed the expert committee to give a clear opinion.

Lord Dennings

It is a well know fact, that under the guise of interpreting laws, judges are constantly making laws.

In the words of Lord Dennings:“ Law does not stand still. It moves continually.Once this is recognised, then the task of the Judge is put on a higher plane.
He must consciously seek to mould the law so as to serve the needs of the time. He must not be a mere mechanic, a mere working mason, laying brick on brick, without thought to the overall design.

He must be an architect – thinking of the structure as a whole, building for society a system of law which is strong, durable and just.It is on his work that civilised society itself depends.”

Go ahead Judges.
You don’t need the support of a team of doctors.
You have the support of the noblest legal luminary in the world.

Dr. Binoy Gupta

Jogeshwari Caves, dating back to 520 to 550 AD, are some of the earliest Hindu cave temple sculptures located off the Western Express Highway in Jogeshwari (East) in northern Mumbai (Bombay).
They are a 45-minute journey from Church Gate Station by train and a further 3 kms. by road from Jogeshwari Station.

The caves are accessed through a long flight of stairs leading to the main hall.
The cave temple has a huge central hall, with many pillars.
At the end of the hall are a Shrine and a Shivalinga.
Idols of Dattatreya, Hanuman, Devi Mata, Jogeshwari and an orange Ganesh line the walls.
There are also relics of two doormen.

Unfortunately, the caves are surrounded by encroachments – huts and all kinds of dwellings.
The caves are classified as endangered.
Sewage and waste enter the premises.
The caves are also infested with bats.
The boundary walls of the cave temple have disintegrated.

Bombay High Court to the rescue

In October 2007, Janhit Manch, a NGO (Non Government Organisation) filed a PIL (Public Interest Litigation) requesting the Bombay High Court to order removal of encroachments around four caves around Mumbai – Jogeshwari, Mahakali, Mandapeshwar and Kanheri caves.

The Bombay High Court appointed Shiraz Rustomji, Advocate as Amicus Curie (friend of the court).
The Bombay High Court sought a report from a court-appointed committee spelling out minimum intervention measures to rid the heritage monuments of illegal infringement.

As directed by the Bombay High Court, the ASI (Archaeological Survey of India) carried out survey of the four caves and informed the court that there were 750 illegal encroachments around the caves in Jogeshwari.

Shiraz Rustomji informed the court that the encroachments were not just within the barred 100-metre radius of the caves, but were also on the monument itself.
He further told the court that in the committee report submitted to the court, the ASI had suggested removal of encroachments between 17-40 metres from the site.

The BMC (Brihanmumbai Municipal Corporation) told the court that none of these structures had obtained a construction certificate from the corporation, but they have been standing for a long period of time. On 23 July 2008, Justices JN Patel and KK Tated of the Bombay High Court  asked the ASI, State Government and the BMC to present an action plan for removal of encroachments from the area around Jogeshwari caves, a heritage site.

They accepted all the suggestions made in the committee report and sought a check on the state government’s rehabilitation policy for the encroachers.

My recommendation


The encroachments around Jogeshwari Caves will be removed soon.
The ASI will provide security personnel.
Once more, the caves will attract more tourists.

Encroachments are the bane of most of our caves and important historical sites.
A 1992 notification prohibits any construction in the prohibited zone of 100 metres around ancient monuments, while a further 200 metres is designated as ‘regulated zone’, where development is permitted only after the ASI’s approval.

But we have come to such a sorry state of administrative inefficiency that Government bodies need court orders to goad them in to discharging their duty.

Spices of India

Spice Gardens

If you visit tourist places in Goa and Kerala, you can visit spice gardens.
Some plantation owners have improvised their spice gardens into tourist attractions.
You can see a variety of plants where different spices come from.
The guide will answer your questions and clarify your doubts.
Your host will serve you authentic local meals in virgin surroundings and arrange a traditional folk dance.


Indian Spices – Background  

What is Dalchini

Dalchini (Cinnamomum zeylanicum or true cinnamon) is a species
of plants known as cassia.
Dalchini is native to the Indian subcontinent.
Ceylon monopolized the cultivation and export of Dalchini till about 1833.   Most commercial ground cinnamon sold in Western markets is actually cassia or a combination of Dalchini (true cinnamon) and cassia.
The part that is used is the dried bark of the tree.
The barks of Dalchini (or true cinnamon) and cassia, are easily distinguishable – when whole.
Their microscopic characteristics are also quite distinct.  Dalchini sticks (called quills) have many thin layers and can easily be ground into powder using a domestic grinder, whereas cassia sticks are much harder.
There are different varieties of cassia, obtained from different species of Cinnamomum plant that originate from different countries.
Amongst the famous ones are, ‘Chinese’, ‘Indonesian’, ‘Saigon’, ‘Vietnamese’ and ‘Indian’ cassia.  

Name (of Cassia) in International Languages

History

Dalchini has been a highly prized spice even prior to the Biblical times.
In the first century A.D., Pliny the Elder wrote of 350 grams of cinnamon being equal in value to about five kilograms of silver – about fifteen times the value of silver by weight.  
In the 17th century, the Dutch seized Ceylon – the world’s largest Dalchini supplier –  from the Portuguese.

In 1795, England seized Ceylon from the French, who had acquired it from their victory over Holland during the Revolutionary Wars.

By 1833, other countries learnt that Dalchini could be easily grown in such areas as Java, Sumatra, Borneo, Mauritius, Réunion and Guyana.
But even in 2006, Sri Lanka produced 90% of the world’s Dalchini, followed by China, India, and Vietnam.  

Cultivation and cropping

Dalchini is a small evergreen tree, 10 – 15 meters (32.8 – 49.2 feet) tall,
belonging to the family Lauraceae.  The leaves are ovate-oblong in shape, 7 -18 cm (2.75 – 7.1 inches) long.
The flowers, which are arranged in panicles, have a greenish color, and have a distinct odour.
The fruit is a purple one-centimetre berry containing a single seed.

Cinnamon is harvested by growing the tree for two years and then coppicing it.
Coppicing is the traditional method of woodland management in which young tree stems are cut down to near ground level.
In subsequent years, many new shoots emerge around the old one and can be harvested again.

  Only the thin (0.5 mm) inner bark is used.
The outer woody portion is removed, leaving metre-long cinnamon strips that curl into rolls (“quills”) on drying.
Each dried quill comprises strips from numerous shoots packed together.
These quills are then cut into 5 – 10 cm lengths for sale.

Culinary Uses

The bark of the Dalchini plant is a major ingredient of garam masala
used to flavour various Indian dishes.It is widely used as a spice in a wide variety of foods, beverages, pharmaceuticals, liquors, cosmetics, perfumery and toiletries. 
Dalchini is an important ingredient of Kadhi, a popular yogurt curry in Gujarat and other northern states of India.

In the Middle East, it is often used in savoury dishes of chicken and lamb.
In Persia, Dalchini powder is a very important spice in Persian cuisine, used in a variety of thick soups, drinks, and sweets.
In the United States, cinnamon and sugar are often used to flavour cereals, bread-based dishes, and fruits, especially apples.   Dalchini is also used in pickling.Dried buds resembling cloves are used in the East for pickles, curries, candies and spicy meat dishes.
Tiny yellow flowers have a mild cinnamon flavor and are sold preserved in a sweetened brine and used to perfume sweets, fruits, teas and wines.Dalchini oil is an international favourite in beverages and perfumery, while Dalchini oleoresin is a popular flavour for processed foods.  

Medicinal Uses

Dalchini oil is used to treat toothache, fight bad breath, aid digestion and to cure colds.
It is used to treat diarrhea and other problems of the digestive system. Dalchini is high in antioxidant activity and also has antimicrobial properties.Dalchini is used in the treatment of type II diabetes and Insulin Resistance.
Dalchini is also used as an insect repellent. Cinnamon was an important part of the mummification mixtures used for the pharaohs.  

Recommendation

Dalchini is one of the few spices which can be chewed raw.
Chew it and enjoy it.

      
the World’s Most Used Spice

If you visit tourist places in Goa and Kerala, you can visit spice gardens.
Some plantation owners have improvised their spice gardens into tourist attractions.
You can see a variety of plants which give us different spices.
The guide will answer your questions and clarify your doubts.
Your host will serve you authentic local meals in virgin surroundings and arrange a traditional dance.

Back ground

We Indians use a lot of spices in our daily food.

But most of us do not know where the spices come from.

Someone suggested that I should write about the spices in my blog.
And so I started a series.
This one on Mirchi (Chilli) is another in the series on Spices of India.
Growing Mirchi is quite easy.
You can grow them in your kitchen garden and even in flower pots.

What is Mirchi (Chilli) Background

Mirchi is the fruit of the plants from the genus Capsicum, which are members of the nightshade family, Solanaceae.

There are more than 400 different varieties of Mirchis all over the world.
They differ in pungency, size, shape and colour.                        
Even though Mirchi may be thought of as a vegetable, they are generally used as a spice.
The part of the plant that is normally used is the fruit.
Sometimes, the leaves are also used.  

The Name The word Mirchi is used almost throughout India.
The word Chilli is used in several countries of the world.
But the word Chilli is spelled differently in different regions – chili, chile, chilli and even chilly.
The word has originated from the Spanish word Chile.The term Chilli is used for the smaller, hot types of capsicum.
The mild, larger types, are called bell pepper in the United States, Canada (and sometimes the United Kingdom); sweet pepper in Britain and Ireland; capsicum in India and Australasia; and paprika in many European countries.
Origin

The Mirchi plant originated in Mexico where it was used as early as in 7000 B.C.
The plant was domesticated more than 6000 years ago and is one of the first cultivated crops in the Americas.
Mexicans had started cultivating Mirchi around 3500 B.C. They used it to spice their food.Diego Álvarez Chanca, a physician on Columbus’ second voyage to the West Indies, brought the first Mirchi plants to Spain in 1493 and wrote about their medicinal effects in 1494.
Actually, Christopher Columbus had set out from Spain to reach India to bring spices such as black pepper back to his country.
But instead of reaching India, he reached America in 1493, and discovered the new country. Christopher not only mistook America for India, he also mistook Mirchi for black pepper. That is how Mirchi got the name ‘Chile pepper’, shortened to Chille with its various spellings.
From Spain, Mirchi spread over to other European countries.
In 1498, the Portuguese explorer Vasco-da-Gama brought Mirchi to India.
 
Apparently, Mirchi liked the Indian climate.
Today, India is the major supplier of Mirchi in the international market.
Mirchi accounts for 45% of the export of all spices from India in terms of quantity; and 24% in terms of value.
More than 50% of India’s Mirchi crop is grown in Andhra Pradesh.

The Mexican Chilli powders are mixtures of several spices, such as dried ground Mirchi, cumin, garlic and oregano. This mixture is extensively used in Mexican cuisine.

Culinary uses

The Mirchi fruit is eaten either raw, or cooked – for its fiery hot flavour.
The pungency in the Mirchi powder varies according to the variety of Mirchi used.
The white flesh that surrounds the seeds, contains the highest concentrations of capsaicin.
Removing the seeds and the inner membranes reduces the heat.Mirchi is used as a spice in dried and powdered form.
Indians and other South Asians make the Mirchi powder by drying and grinding the red Mirchi to get the strong, pungent, red powder.
Indians add a small amount of oil.
The oil helps the Mirchi powder retain its red color for a longer time. And it also acts as a preservative.In the United States, cayenne is added to the Mexican ‘chile ancho’ variety for heat.
Mirchi is used around the world to make a wide variety of hot and chilli sauces.Thai and South Asian countries use a lot of Mirchi.

Chilli leaves

Filipinos cook the mildly bitter leaves of the Mirchi plant as greens.
They also use the leaves in chicken soup dishes known as tinola.
Koreans use the leaves to make kimchi.

Medical Properties of Mirchi

Mirchi found its way in ayurveda, the traditional Indian medical system.
Mirchi is supposed to relieve pain, stimulate the appetite and the digestive system.
They help in slimming, are good for the heart, brain and lungs.

Nutritional value

Red Mirchi contains a lot of vitamin C and provitamin A.
Mirchis are a good source of several B vitamins, particularly vitamin B6.
They are very high in potassium, magnesium, iron, and also contain minerals like molybdenum, manganese, folate, potassium, thiamin and copper.
Their high vitamin C content substantially increases the uptake of non-heme iron from other ingredients in a meal, such as beans and grains. 

Ward off Evil Spirits

Believe it or not, in India, the Mirchi, along with lime, are used to ward off evil spirits.
They are often stringed and hung in front of new cars and new houses.
Mirchi is also used to check the evil eye and remove its effects.

Decoration 

There are some varieties of Mirchi which are not meant for consumption, but grown only for their decorative qualities. Some of these are too hot for most common cooking techniques, or don’t taste good.The ones used for decorative purposes have unusual shapes or colors and are known as  “ornamental peppers”. Examples of these include the Thai Ornamental, Black Pearl, Marble, Numex Twilight, and the Medusa pepper.

The Hottest Mirchi in the world 

The world’s hottest Mirchi is “Naga Jolokia” – cultivated in hilly terrain of Assam in Tezpur, India.

The Guinness Book of World Records awarded the title of world’s hottest chili pepper to the bhut jolokia, a “thumb-sized” chili grown in India that tops the Scoville scale at 1,041,427 units.
That is about 200 times hotter than a jalapeno.