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Record breaking try scorer Collins Injera is among the nominees in Kenya: President Kenyatta to Meet Tata, Infosys Executives in India Visit. Infosys investors can view the latest news on the company as reported in the press, annual reports, results, calendars, presentations and more. Access now. Rukia Mohammed, a mother, makes Injera on a wood burning stove on December 8, outside Bonga, Ethiopia. This Kaffa region is known for its coffee.
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Akash is now a year-old junk food addict and suffers from acute childhood obesity, weighing nearly 60 kilos. He studies in a private school which closes for the day well before the government school where his mother teaches physics and mathematics.
Coming home early, he pulls out a Rs 50 note from the household money stashed in the kitchen and runs down to the roadside dhaba to eat a greasy meal of dal makhni and butter naan, or paneer cutlets or rolls, or chowmein or aloo tikki, depending on his mood. Within India, Delhi tops the charts as the metro city with the largest number of obese children.
A survey released last year by the Associated Chambers of Commerce and Industry of India on childhood obesity has claimed that one in every 10 schoolchildren in the National Capital Region between the age of 13 and 16 is overweight and therefore at risk of developing heart diseases.
Obesity is part of India's nutrition crisis. An obese child also suffers from undernourishment due to wrong eating habits, the report says. The youngest patients she consults come with wobbly heads at six months of age.
When their growth charts are traced, some babies show alarming weight gain tendencies.
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Even then, parents rarely consider it a problem. That's the calorie requirement of a child, usually one-year-old, who weighs 10 kilos. The toughest part of Gupta's job is changing the-fatter-my-baby-the-better mindset that makes parents feed their baby at every given chance. Years of consuming extra calories lays the ground for obesity and related illnesses.
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Changing habits The first step to stem the obesity tide is to change food habits. This is easiest done with babies. With adolescents, it gets tougher since it requires their cooperation and pro-active participation, both of which are difficult to win.
But the rest, she says, are keen to go the whole mile. The family owns about 50 yaks, and their life and work revolves around them. They offered us Ladakhi butter tea. This salty tea was very different from any tea I had ever tried and while I had to recalibrate my palate to this savoury buttery flavour, in that cold, arid climate it was a most welcome drink. Along with tea there was kholak, a porridge-like meal made from barley, which is a staple around these parts.
Later, Danish Din arranged a cooking demonstration for us. The chef, Tundup Phunchok, who is an expert on local cuisine, had worked as a cook in a monastery for some years.
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And yet, it was his knowledge of non-vegetarian food that was quite remarkable. I learnt that the monks ate the same type of broths and soups of meat, vegetable and pastas, as the local people of the area. Phunchok, along with chef Ghulam Mohammad, made momos, meat sausages called nang, and lowa. Lowa is prepared by stuffing goat lungs with a mixture of spicy barley, which is then boiled, sliced, and fried in butter.
A lot of butter is used in Ladakhi cooking, which is said to offset the dryness produced by the climate. Ladakh is a high-altitude cold desert with a low level of atmospheric oxygen. Since very little grows here, the Ladakhis are thrifty with their food and nothing goes to waste.
Meat, including offal, and wheat, which are easier to procure and store than vegetables, are a staple. Traditionally, Ladakhis use wheat flour for their breads and a browned sourdough called khambir. It used to be cooked on a black stone called yumpang that does not crack under the pressure of heat. Nowadays, though, cast-iron skillets are used.