first_imgThe Haryana government on Monday submitted in the Supreme Court a 182-page probe report of former Delhi High Court judge S.N. Dhingra’s Commission into grant of licences for change in land use (CLU) in Gurgaon by the previous Congress government in the State led by Bhupinder Singh Hooda.The Supreme Court had asked the Manohar Lal Khattar-led BJP government to submit report in a sealed cover by April 17, 2017.Justice S.N. Dhingra had handed over the report to the present government last year. The enquiry centred around grant of CLU licences in four villages of Gurgaon during the Hooda regime and hinted at irregularities. Massive exerciseThe panel has reportedly examined more than 200 cases of grant of CLU licences and summoned 20-odd officials.Set up by the Haryana government in May last year, the Commission had the mandate to inquire into the circumstances of grant or rejection of licences for development of colonies, group housing societies and commercial complexes in those sectors of Gurgaon for which land of Shikohpur, Sikanderpur, Badah and Kherki Dhaula was used.It had also inquired whether the transfer of licence by the original licencee within a short period of time was in violation of law and caused loss of revenue to the government. The contents of the report is in a sealed cover. News reports allege that the Commission had looked into Sonia Gandhi’s son-in-law and entrepreneur Robert Vadra in connection with its enquirylast_img read more

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first_imgFood and Punjabis have always made a perfect twosome. Like the Yin and Yang, the Alpha and Omega, the Patiala peg loving Punjabi and his plateful of food form a perfect pairing. What’s more, the gourmet romance between the robust community and its food extends beyond satiating its equally robust,Food and Punjabis have always made a perfect twosome. Like the Yin and Yang, the Alpha and Omega, the Patiala peg loving Punjabi and his plateful of food form a perfect pairing. What’s more, the gourmet romance between the robust community and its food extends beyond satiating its equally robust appetite.Which is why, in the hands of a true-blue Punjabi, fiery flavours and masterfully spun masalas translate into luxuriously textured dishes. And we aren’t referring to Punjab’s rich, creamy (butter chicken and dal) variety meant for unadventurous diners. It’s rather about delicacies, prepared with exotic, rare and expensive ingredients, to tempt the sternest critics into a mouthful.Initiating the not-particularly-experimental Punjabi foodies on an exciting, gastronomic journey are the region’s new-age chefs. United in their passion for food, these debonair pros have boldly gone against Punjab’s cardinal commandment of food – ‘Thou shall not experiment.’With fine dining restaurants expanding at a breathless pace, standards are being pushed higher. The level of service and quality of food on our plates are improving; the design and decor are getting more inventive. Chefs are not just cooks, but artists, weighing down tables with visually pleasing sit-down feasts. Add fine dinner ware, stylish decor and creative presentation and Punjabis are getting a multisensorial fine dining experience like never before.Riding high on this trend, our panel of four experts pick the restaurants, which have become their favourites for a fine-dining experience. We journey through Punjab’s high-end culinary scene, dine at and dish out opinions on the best stand alone and five-star establishments. So what’s left to say but visit these restaurants, pull up a chair, tuck in a napkin and let’s eat?advertisementSenior Chef de Partie Satinder VijMaharaja platterRating: 8/10Because Punjab Grill is the region’s first entrant from the staple of renowned food consultant and restaurateur Jiggs Kalra. Having debuted at Chandigarh’s much-frequented Sector 17 complex in 2010, it translates the region’s rich, regal recipes into haute cuisine. The menu here is more of an epic tome, featuring specials from pre-partition Punjab’s gourmet metropolis-Lahore, Peshawar, Rawalpindi, Kabul, Amritsar, Patiala and Multan. The real show stealers, however, are the barbeque dishes. Using four types of kebab making techniques-tandoor, sighri, tawa and kadhai, these delicacies use traditional recipes, revived by Kalra. A meal here is always rewarding. After cracking curled papads into fresh mint dips you could tackle kurkuri, six Indian-style spring rolls served in shot glasses. Other starters include bhutteyan de kebab and chicken salad in curd dressing. For the main course, try lahori aaloo, pindi chana and mutton rogan josh with gucchhee pulao and mirchi paranthas.Where: SCO 120 – 122, Sector 17, ChandigarhAmbience: The twin-level restaurant is a true reflection of Punjab’s vibrant culture. Done up in bright colours, the interiors predominantly use reds, golds and cremes.Service: Great service, go here if you want to feel like royalty. From the hostess who ushers you to your table, to the sweet steward who serves, everybody is well groomed and very hospitable.Waiting time: 20 minutes at least. It’s not your fast food joint. When you come here you should expect to spend the whole evening here.Taste: Loads of ghee, butter, cream and dry fruits but thank God, it’s just the taste that tells. No floating oil, so that’s great.Authenticity: As good as it gets. Even the Gucchhee (a jumbo morel and a kind of Mushroom) is flown from Kashmir for Rs 33000 per kg.Innovation: Set up by Jiggs Kalra, India’s topnotch food consultant, Punjab Grill is high on style and innovation. A meal here begins interestingly, as the staff places a coin-sized peppermint in a dish before you.Bar-o-meter: Not operational as of now but coming up shortly. Meal for two:  Rs 1,100 plus taxes.Spot them: Daler Mehndi, Yash Chopra, Tushar and Ekta Kapoor, Rakesh Roshan, Jitendra, Shaan, Boman Irani, Anushka Manchanda, and Sunidhi Chauhan.Our picks: Punjab Grill’s traditional Indian desserts with a little bit of innovation are to die for. They serve the most amazing bhugga, phirnee, dry seviyan and chocolate gulab jamun and paanshot-liquefied sweet paan served in a shot glass.Chef Dhan SinghAn ode to the kebabRating: 8/10Because Kebab Khan is the region’s best specialty kebab restaurant, mapping the journey of Khans (and their most loved kebabs), all the way from Middle East through Persia, to the Deccan Plateau. Launched in July 2010 by KD Singh under Alchemist Food & Beverage Services Limited (AFBL), the eatery serves Mughlai Cuisine, drawing the diners to its luscious array of authentic Kebabs, including 25-30 different types of Kebabs from Persia, Afghanistan, North West Frontier, Pakistan, Awadh and Hyderabad. Done up in rich colours, the 90-cover restaurant has a regal, warm feel. The warm interiors with glowing portals, tented seats and an exclusive private dining room, take you back in time to the royal life of the Nawabs and the Khans. With an open kitchen, food lovers can enjoy the sight of their favourite dishes being cooked. The pieces de resistance here, of course, are the melt-in-the-mouth kebabs and biryanis that are a gourmet’s delight.Where: Page – 3, Huda Restaurant Complex Opposite City Fountain, Sector – 5, PanchkulaAmbience: Rich, artistic. Just ideal for a romantic soiree with your sweetheart.Service: Efficient service with a minimum of fuss. Especially good for regulars.Waiting time: 20 minutes, sometimes less. The guests are offered a lounge seating with their drinks and appetizers served immediately until the staff gets them their table in the restaurant in case of no reservations.Taste: Probably the most consistent Kebabs in Chandigarh and Panchkula. That inevitable mediocre dish is a rarity.Authenticity: A genre bender. In a class of its own.Innovation: The food and style are subtle and refined. They’ve also organize innovative fests such as the Awadhi food festival, seafood focused food promotion, baisakhi jashn and sufiana safar.Bar-o-meter: An extensive wine list and rare liqueurs.Meal for two: Rs 1400 plus taxes.Spot them: Roshni Chopra, Karan Oberoi, Mandira Bedi.advertisementManish Goyal, Owner, Mainland ChinaChinese checkersRating: 8/10Because ever since Mainland China opened in Chandigarh in January 2010, it has become the region’s best Chinese hub. A part of India’s biggest chain of standalone restaurants, the eatery is responsible for bringing in authentic Chinese flavours. Started in the city by Ranjan Basu, Manish Goyal and Gagan Choudhary, it follows the philosophy of propagating cuisines from major Chinese provinces-Hubei or Yunan, Cantonese or Sichuan. Mainland China began its journey six years back. “We launched our first outlet at Mumbai in 1995 and today, we have 52 restaurants in India and overseas,” says Anjan Chatterjee, the man behind the chain. Waiting for a table is a regular feature at this 155 cover restaurant, so advance booking is highly recommended. Though it scores high on ambience, and hospitality, food remains the USP, “Our idea is to combine contrasting flavours, colours and textures of ingredients for exotic delicacies,” shares Dubey. The chef has travelled extensively across China for authentic Oriental recipes.Where: S.C.O. 40, Sector-26, ChandigarhAmbience: Dim lighting complements the bright decor of this family restaurant. This is a family place, hence noisy, and thus not recommended for a quiet, cozy dinner date.Service: Generally good but can be a tad slow in peak hours. Once seated, the waiters promptly serve you salad and Jasmine tea. This ensures you don’t starve till your order finally arrives.Waiting time: They do not take more than 10-15 minutes to serve your order.Taste: Authentic food and each dish has a unique character, something which is uncommon in Indian Chinese Restaurants. The portions are generous and it is advisable to order conservatively.Authenticity: The flavours aren’t Indianized and the chefs at Mainland China ensure that you experience the real Chinese aroma and taste.Innovation: Festivals like the ‘Sea Food Festival’, and ‘Chinese New Year Festival’ are regular features at Mainland China.Bar-o-meter: Offers everything from hard liquor, juices, mocktails, coffee/tea, wine, beer, cocktails and sodas. Among non-alcoholic drinks, their Jasmine tea is particularly good.Meal for two: Rs 1,500- 2000Spot them: Sachin Tendulkar, M S Dhoni, Monika Bedi, Poonam Dhillon – just to name a few.Our picks: Almost everything on the menu is great to taste but the specialties include vegetable basil flavoured dumpling, exotic vegetables in chilli basil sauce, hunan prawns, and their all time favourite crackling spinach.advertisementAkshay Verma, owner, CabaachaEthnic flavoursRating: 8/10Because it is a premier league contender among Chandigarh’s signature fine dining hotspots, the opulent Cabaacha promises an exciting culinary voyage. Situated at the first floor of Toy-a highend boutique fashion hotel in Sector 34, it carries forth our country’s centuries-old, distinctive cooking styles and dining legacy. Brainchild of entrepreneur Akshay Verma of the VTC Group, Cabaacha fired up its hearth on 15th November 2010 when the city’s culinary circuit was abuzz with foreign cuisines. “Every month, there were a few hip, new additions to Chandigarh’s set of upscale culinary hubs. These offered everything from Italian and Thai to Mexican and Vietnamese but not Indian. So with Cabaacha, I’ve attempted an upscale, fine dining experience with authentic Indian food. And by Indian, I don’t just mean North Indian,” elaborates Verma. Agrees Cookie Marwaha, “Unlike most other Indian restaurants in this part of the country, the menu at Cabaacha is not homogenously Punjabi. It encompasses cuisines from across the country.” The restaurant serves delicacies from Kashmir, Rajasthan, Gujarat and Punjab to the South, East and West India. A large part of Cabaacha’s fine dining experience is about ambience. Named after Cabaacha Kebabs, an exotic delicacy during Mughal rule, the restaurant gets away with calling itself a palace. Done up in contrasting hues of black and white, the eatery has liberal flourishes of gold thrown in for some drama. Resplendent in handcrafted, palatial crystal chandeliers cascading from its black ceiling, golden high-back quilted couches, mammoth mirror panels and mother-of pearl inlayed flooring, the restaurant flaunts regal, yet elegant (and not ostentatious) look.The mammoth menu has been creatively put together by Executive Chef Ranvir and his team of 15 chefs from all over the country. Armed with 16 years of experience with the Taj and Maurya groups, the chef offers a delectable pairing of unlikely tastes. The well-lit restaurant’s extremely prompt waiters, hastily walking around to be at your beck and call, ensure that the portions keep coming. And with the size of these portions being just right, you still have space for desserts!Where: Sco 165-167, Sector 34, ChandigarhAmbience: Designed by Parag Singal of PS Architects, Cabaacha makes quite a statement with its regal, yet neo-classical, retro interiors. Done up in black and white, it has liberal flourishes of gold thrown in for some drama.Service: The service is impeccable, attentive and complemented by plenty of personality and knowledge about the dishes.Waiting time: 10 minutes or more depending on what you’ve orderedTaste: Unbeatable. Make sure you order both starters and mains, as the food is too good to just indulge in one course!Authenticity: Their kebabs and tikkas, particulary putli kebab, nashila jhinga, dahi ke kebab and pili mirch kaajwani tikka, are melt-in-the mouth succulent yet crisp.Innovation: They’ve hired a special chef from Hyatt, Delhi for the presentation of food. The cutlery is all handpicked and designed as per the gold black theme and glass ware is French.Bar-o-meter: They are yet to launch a bar but will soon have both Indian and international brand of wines and liquers. Currently, Cabaacha only serves variety of coffee, mocktails, smoothies and health drinks.Meal for two: Rs 1600 plus taxes.Spot them: Jimmy Shergil, Prem Chopra, RanVijay, Dolly Bindra, Rahul Dev, Saroj Khan.Our picks: Cheese kurkuri-spicy cottage cheese served in a roomali roti roll and naduru ke shammi-lotus stem and chana dal mix kebab stuffed with dry fruits.Executive chef Praveen K SharmaDesi bitesRating: 9/10Because kebabs have become synonymous to the Radisson hotels after they introduced The Great Kabab Factory with branches across Asia. Following the same concept is the outlet in Jalandhar. The city, which has always been known for its sports goods has now also become known for the succulent kebabs served in this restaurant. The ambience is charming with instrumental classical music adding to the old world charm. The aroma of the charcoal-grilled food welcomes you as you step into the eatery. The interiors are done up in earthy colours blending a modern and rustic ambience. There is a live kebab station and the menu changes everyday under the guidance of the hotel’s executive chef Praveen K.Sharma. The fixed menu includes four varieties of kebabs, two dals, biryani, raita, vegetable curries, Indian breads and a dessert for the day. A kebab tasting session here is a treat to your palate. Each kebab melts into your mouth in a mini explosion of Indian spices. The food is served fresh and steaming hot. The curries have a rich texture and are cooked to suit your palate. There is nothing synthetic in the curries served here and they taste totally authentic. A traditional dessert served at the end finishes the meal perfectly. A meal at The Great Kabab Factory gives you gastronomic satisfaction and leaves you asking for more.Where: Radisson Hotel BMC Chowk, GT RoadAmbience: The ambience is welcoming with earthy and rustic interios trying to recreate the feel of a village. regal feel.Service: A thumbs-up for the service with excellent, well trained staff and cheerful chefs.Waiting time: The kabab factory follows a buffet system, so there is not waiting time. There is a live kebab station and the kababs usually take anything between 15-30 minutes.Taste: Perfect blend of spices cooked to perfection. The food is sumptuous. The Indian curries served here are deliciously blended with herbs and spices.Authenticity: Though the kebabs are delicious, an extra amount of spices have been infused to make them suit the local palate.Innovation: The impressive list of kababs are an innovation in itself. Since the concept is the same across at the restaurants there is not much flexibility.Bar-o-meter: You really don’t want to be boozed up when at The Great Kabab Factory. The restaurant serves chilled beer if someone asks for otherwise there is no bar inside.Meal for two: Rs 1400 inclusive of taxes.Spot them: The restaurant has witnessed many small and big personalities from Bollywood. The recent visit was by Dharmender with sons Sunny and Bobby Deol. Punjabi singer Gurdas Mann is a regular visitor.Our picks: Apart from the melt-in-the-mouth kebabs, the dal makhani and rogan josh are delish.Executive Chef Sudhanshu RajhansLook eastRating: 7/10Because despite being located in the lower basement of a hotel, this restaurant lifts your mood the moment you step in. With soothing music and wonderful decor, Orient Blade, located in Park Plaza hotel gives a warm welcome. The elevator opens its doors to the swanky entrance of this restaurant, which opened a decade back and has been serving authentic oriental cuisine ever since. The place is done up in shades of dark gold and black which lifts your spirits. The dcor is simplistic but the colour combination used on the walls and upholstery is quite appealing. This modest-sized restaurant has a rather extravagant menu. The main person behind the venture is Sudhanshu Rajhans, executive chef. To break the monotony from Chinese and Thai food, he has included quite a few dishes from other oriental countries such as Korea, Vietnam and Singapore. The menu card is rather interesting since an image is placed in front of every food item along with a description of the ingredients used in the dish. The waitresses are dressed in traditional Kimonos to be in sync with the oriental theme. If you want a little privacy when you plan to dine here with family, friends or work colleagues you might as well opt for the private dining area. The two private dining areas are beautifully done and recreates a Chinese feel.Where: Park Plaza Hotel, Ferozepur road, LudhianaAmbience: Simplistic interiors with bright walls give the place a warm feeling and make you feel at ease.Service: North Indians are usually known for their hospitality and this restaurant completely lives up to the reputation. Though the cuisine served here is Oriental but the hospitality is full on Punjabi.Waiting time: It is rather surprising that the time you take to gobble down one dish is the exact time this restaurant takes to prepare another.Taste: The taste is not very oriental and has been played around with to suit the Indian palate.Authenticity: Chef Rajhans, makes sure to introduce exotic oriental dishes every now and then because he wants people to taste food, which is not easily available at other food joints.Innovation: The menu has been interestingly designed with pictorial representation of every dish including side orders and drinks. This is the only restaurant in Ludhiana that serves fortune cookies after the meal.Bar-o-meter: The bar comprises of a variety of alcohol from across the globe.Meal for two: Between Rs. 2,500-3,000.Spot them: The Mittals and Munjals are their regular clients. Many bollywood stars such as Amir Khan, Akshay Kumar and Prem Chopra also frequent.Atul GargHigh spiritsRating: 9/10Because it revolutinised the night life of Chandigarh. This is one place where people head to indulge in good food, music and drinks. Hardly a year old, Kava offers fine dining, lounge area and bar all under one roof. The baby of Atul Garg, this one-of-a-kind hip new lounge-cum-restaurant in the Tri City has got the city moving. No more do people look forward to barbeques in their backyards, instead they head to this huge restrolounge. Kava’s door opens into the fine dining area and a bar where a plethora of spirit bottles from all across the globe are nicely displayed. The gushing sound of water from the two floor high waterfall and the aroma of lemon grass rejuvenates your senses. . There is another bar-bigger and better with bartenders showcasing their art of juggling. A few steps above this section leads you to an open sitting space from where you can see the entire restaurant. Right across is the DJ station where a live music performance takes place everyday. There is another level in this joint that also has a bar. The restro-bar caters to all kind of cuisines and each cuisine has its own native chef. Chef Eraldo Colazzofrom Rome is the in-house chef for Italian cuisines, Chef Liu, has been specially brought in from China and adds a dash of authenticity in his cooking. Garg disclosed that his wife and he are very fond of eating out and since there weren’t many good places around so they thought of opening their very own restaurant.”We wanted people to enjoy the food along with the ambience and music,” said Garg. The word Kava literally means an intoxicating herb. And the name was Garg’s suggestion. ” “Just like the herb, the food will intoxicate people,” he said.Where: SCO-14, Sector 26, ChandigarhAmbience: Absolutely top-notch and ostentatious with a perfect combination of music and decor.Service: The service is a tad lax. One can perhaps blame the enormity of the place for it.Waiting time: Anything from 10-20 minutes.Taste: The Italian and continental food is sumptuous while the Indian food is not great.Authenticity: Thanks to chef Colazzo, the Italian and Continental fare is quite authentic. However, Indian food lacks the flavour.Innovation: A lot of green elements have been infused in the decor to create a calm and relaxed environment. There are special themed nights on every day of the week.Bar-o-meter: The bar is very well stocked.Meal for two: Rs 2,000 to 3,000 plus taxesSpot them: Arbaaz Khan, Ness Wadia, Yuvraj Singh, Virender Sehwag, Raghu and Rajiv and VJ Ranvijay.Our picks: The strawberry blush mocktail is the perfect drink to beat the heat. With a zing of lime and moderately sweet it is a must try. Chicken alakava and the San Daniel pizza are good options for meat eaters.Executive Chef Kamleshwar PrasadSpice routeRating: 9/10Because Zirakpur town on the Ambala-Chandigarh highway was never known for fine-dining till Spice Cafe arrived. Located inside The Chandigarh Ashok, the hotel and restaurant have managed to win over the taste buds of the people living in the areas nearby. Famous for its Mughlai food, Spice Cafe has a vast range of cuisines to offer its customers. Notwithstanding the fact that the hotel is not easy to locate, people drive down to it just for its food. The restaurant is done up in the most simplistic manner. The walls are in pure white and there is a glass wall on one side to allow natural light. The furnishings are typically old styled. There are simple wooden table and chairs with spotless white table covers and napkins. Uniquely designed lights hang across the ceiling add to the desired zing. What adds spice to this place is the aroma of herbs and spices from the live kebab station. Dinesh Jha, general manager of the restaurant tells us that the USP of this joint is the personal attention given to customers. “We take special care of our guests. Before placing their order, every customer is asked if they are allergic to any food item or dislike any particular flavour,” says chef Kamleshwar Prasad. The delicious food makes up for the minimalistic interiors. A dining experience here is memorable.Where: The Chandigarh Ashok, NH-21, Near Chandigarh Airport, ZirakpurAmbience: Simplistic and standard interiors.Service: Excellent service with a cheerful and friendly staff.Waiting time: It is rather surprising that every meal will be on your table in less than 10 minutes. That is even applicable to grilled food.Taste: The food is absolutely scrumptuous. It leaves you asking for more. Your tummy might say that’s all but your tongue will still drool for more.Authenticity: The Mughlai food served here has authentic Indian flavours and is made to perfection. The aroma of the food is to die for and the presentation is very unique.Innovation: The presentation of the food is very innovative. For instance the biryani is served with a candle lit tomato shaped as a flower.Bar-o-meter: The bar menu comprises of the common alcoholic beverages along with standard cocktails.Meal for two: Between Rs. 1,000-2,000.Spot them: The place has recently opened but because of its proximity to the airport many television stars stop here to take a break from their shoot. Vj Andy is a frequent visitor along with Singer Bally Sagoo.Our picks: The bharwan karele, arbor ke kebab, kukad de tikke di biryani and amritsari kulchas are a must try.Executive Chef Kamleshwar Duddi Reny ManohaThai wondersRating: 9/10Because they have been in business for just three weeks and are already wooing the Punjabi palate and that is why Zen Garden has made it to this list. Located on the sixth floor of Hotel Bella Vista in Panchkula, this roof-top restaurant not only offers authentic cuisine from the land of White Elephants but also offers a picturesque view of the Shivaliks. The only exclusive Thai cuisine restaurant in the tri-city is divided into two separate dining areas, both equally beautiful and serene. One side is done in pure white and gives a scenic view of the city. Tones of maroon, burgundy and gold dominate the other section, recreating the magic of Thailand. The view from the restaurant is simply divine and the music is completely in sync with the decor. The executive chef Duddi Reny Manohar doesn’t believe in boasting, the food speaks for itself. The food served here is cooked to perfection with an accurate blend of herb and spices. So if you are in a mood for some light food with a strong aromatic base, this is the place to be.Where: The Bella Vista Hotel, SM-8, City Centre, Sector 5, PanchkulaAmbience: Gorgeous interiors with a delightful view of hills create a calm and soothing atmosphere which makes you forget the hustle bustle of the city.Service: The service here is excellent since you will find that you are surrounded by cheerful faces waiting to take your call.Waiting time: One doesn’t really mind the wait at Zen Garden since the ambience puts you in a trance. However, it takes about 10-15 minutes for your order to get to your table.Taste: The taste is absolutely impeccable. You relish every bite that goes in, leaving your palate asking for more.Authenticity: Chef Manohar sticks to traditional Thai recipes. The Thai food served here has an excellent blend of flavours, which are unique but acceptable to the Indian palate.Innovation: Full marks on presentation of the food. Brilliantly done and topped with items which aren’t commonly used for garnishing.Bar-o-meter: They serve Malibu (coconut rum), which is not very common.Meal for two: Rs 1,500-2,000 (Exclusive of alcohol.)Spot them: Who’s who is yet to visit as it is just three weeks old.Our picks: Thai crispy rice noodle salad, tom kha het soup (coconut soup with mushroom), Thai red chicken curry-a must try and the pineapple mint martini.Chef Sanjeev SharmaA plateful of zenRating: 9/10Because this Pan-Asian Specialty restaurant inspires nirvana-like bliss. Named after Zazen, a method of meditation, that involves suspending all thought. Drawing inspiration from Buddhist meditation towards enlightenment, the ethos here is geared towards putting you at ease, calming any frazzled nerves. Launc-hed on 1st July 2010 by serial entrepreneur K.D. Singh, the 100-cover restaurant is housed on the top tier of Panchkula’s Huda Complex (with its other branch at NCR, Noida),” shares Executive Chef Swatantra Gautam, heading a team of the restaurant’s 12 chefs. Greeting guests with an unbeatably Zen setting that sees huge rotating praying wheels and Buddha’s visage at the entrance, Zazen nearly seduces with its lemon grass and jasmine flavours. Tastefully rendered with serene shades of grey, candle-lit spaces, an interactive kitchen, private dining areas (housing 8-10 people), an extensive bar and a vibrant lounge, it represents a far-eastern culinary adventure in a spectacular setting. The restaurant’s Al fresco seating, overlooking fountains and greenery, affords stunning views of the Tri-City’s sky. Being amid Zazen’s beautiful environs feels like a magical spell. Inspired by a desire to unite the cuisine, service and atmosphere into a complete far-eastern experience, Zazen integrates cuisines from the Orient. A unique feature here is the Teppanyaki kitchen, a chef’s table where the guests get customised orders served by the chef.Where: Page – 3, Huda Restaurant Complex, PanchkulaAmbience: Done up by the world famous architectural firm HBA, the restaurant blends bold ornate architectural design with exotic Asian accents The Buddhist praying wheel and the visage of Buddha at the entrance create a mystic feel. Flourishes of grey, black and gold are used extensively on the tables, floor and walls.Service: Excellent and unobtrusive. Quiet and efficient.Waiting time: 15 minutes while they rustle up an exotic meal.Taste: Probably the best this side of the region. Never has a tofu malay curry tasted this good.Authenticity: The effort is to be as authentic as possible while keeping pan-Asian palates in mind.Innovation: Well plated, the dishes are a sensory delight.Bar-o-meter: An eclectic, international wine list and rare liqueurs.Meal for two: Rs 1200 plus taxes.Spot them: Bally Sagoo, Jaspal Bhatti, Sudeepa Singh, Vindu Dara Singh, Jonita Doda.Our picks: Japanese Yakitori-grilled chicken and leeks skewers, glazed with soy ginger teriyaki sauce and Malaysian laksa-prawn & coconut soup with udon noodles. Another must-try is Singapore’s corn rolls– Golden fried spring rolls with sweet corn kernels and Cheddar cheese. You just can’t miss schezwan kung pao (spicy hot and sour chicken with cashewnuts & peanuts) or Korean bulgogi ( chicken supremes with mushroom and Gochujang paste). PanelistsCookie MarwahaFood critic and chefGeeta BectorFood entrepreneur and criticVibha PahwaDessert and chocolate chefKandla NijhowneMasterchef finalist and food columnistlast_img read more

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first_imgGujarat Lions captain Suresh Raina came down hard on his bowlers after his side slumped to a 26-run loss against Kings XI Punjab on Sunday.Hashim Amla made a sublime half-century as Kings XI Punjab defeated Gujarat Lions in Rajkot to end their four-game losing streak. Amla hit 65 off 40 balls with nine boundaries and two sixes to set the platform while Axar Patel 34-run cameo off 17 balls enabled Kings XI Punjab to reach a competitive 188 for seven after being sent into bat.Chasing the target, Dinesh Karthik unbeaten 58 off 44 balls went in vain as Kings XI produced a fine bowling effort to restrict Gujarat Lions to 162 for seven. KC Cariappa (2/24), Axar Patel (2/36) and Sandeep Sharma (2/40) picked up two wickets apiece for Kings XI Punjab.”You can’t chase 190 every time. Bowlers have to do something. When I won the toss, we had the batsmen to chase a good total.”We have lost all three afternoon games. It is a learning for us and the bowlers have to step up. The bowlers are lacking confidence, they are executing in the nets but not in the match,” Raina said.With this loss, Gujarat moved to the bottom of the points table. Gujarat have now lost five out of their seven games.When asked about his side’s chances of making it to the qualifiers, Raina was optimistic despite just victories this season.”At this stage, I can’t say anything. We have to go there. Couple of injury issues, but we have to win more games, we can’t just talk in training. We’ll go to Bangalore, regroup and hopefully we can win,” he said.advertisementGujarat will take on Royal Challengers Bangalore on April 27 in an away match.last_img read more

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first_imgFormer Pakistan captain Shoaib Malik’s heroic knock took his team over the line in a thrilling Super 4 clash against Afghanistan in the Asia Cup 2018 on Friday night.Pakistan required 10 runs from the last over and Malik dispatched pacer Aftab Alam for a six and four after playing a dot ball to take the Men in Green over the line with 3 wickets and 3 balls to spare at the Sheikh Zyed stadium in Abi Dhabi.But it was his gesture after the match got over which won hearts as Malik was seen consoling a distraught Aftab Alam while the Afghanistan and Pakistan players shook hands.Asia Cup 2018: Pakistan hold nerve to win thriller vs gutsy AfghanistanAftab was down on his knees and covered his face with his hands after the defeat. Malik bent down and consoled his opponent while his batting partner Hasan Ali also joined in.Shoaib Malik … you have won my heart A man with an epic classStay Blessed !!!@realshoaibmalik#PAKvAFG pic.twitter.com/QdfsDtW3YeAmmara Awan (@Ammaraa1782) September 21, 2018The incident reminded fans of the moment between all-rounder Andrew Flintoff and fast bowler Brett Lee’s hand shake after England’s victory over Australia in the 2005 Edgbaston Test.Pakistan vs Afghanistan – HighlightsFlintoff had denied the visitors a famous victory during the second Ashes Test as he picked 4 for 79 to lead England to victory. But it was the moment after the match which took everybody by surprise as Flintoff who made a beeline for Lee who was crouched on his haunches in despair. Flintoff has been lauded for his sportsmanship ever since and the iconic handshake and subsequent embrace has been written about at length.advertisementMeanwhile on Friday, Pakistan were in control with a 154-run second wicket stand between Imam-ul-Haq (80) and Babar Azam (66) while chasing 258 before losing their way with the fall of regular wickets, only to be rescued by former skipper Shoaib Malik’s belligerent 43-ball unbeaten 51.Wickets kept falling for Pakistan with star Afghan spinner Rashid Khan yet again proving his utility with a three wicket haul but Malik held his nerves to keep one end tight.Pakistan though got off to the worst possible start when Fakhar Zaman was sent back in the first over of the innings by Mujeeb Ur Rahman.The pair of Imam-ul-Haq and Babar Azam then came together for a mammoth 154-run partnership to steer Pakistan’s boat to safety.Imam-ul-Haq was run out in the 34th over but had managed to score 80 from 104 balls (his second ODI fifty) as Babar Azam too followed him within two overs. Babar also reached his 8th ODI fifty (a 94-ball 66).In walked Malik and along with the likes of Sarfraz Ahmed, Asif Ali, Mohammad Nawaz and finally Hasan Ali saw Pakistan across the line.Pakistan will next face India in Dubai on Sunday while Bangladesh and Afghanistan will lock horns in Abu Dhabi on the same day.(With IANS inputs)last_img read more

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first_imgTouch Football Australia (TFA) and its national representative teams are about to enter the most important period of the current World Cup cycle. The two years leading up to the 2015 event are vitally important in ensuring the best possible teams and athletes represent Australia at the World Cup. TFA has a proud record at the World Cup and with the event being held on our soil TFA is extremely motivated to continue that record.The attached document outlines the nomination process for selection of the Australian Masters Squads for the 2015 Masters World Cup.The World Cup will be held in NSW, Australia in April 2015. Early indications are that divisions will be offered in Senior Mixed, 30s Mens and Womens and 35s, 40s and 50s Men, although there is no guarantee that all these divisions will go ahead.More detailed information will become available once firm bookings are made, however indicative costs for a player levy based on previous international events held in Australia would be in the area of $1500.For more information, please click on the attached document. Related Filestfa_2015_world_cup_masters_nominations-pdfRelated LinksWorld Cup Masterslast_img read more

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first_imgRavi Shastri slams Team India critics: Jabbering crowd a minorityIndia vs Australia: Virat Kohli’s team answered their critics in style as they lifted the Border-Gavaskar trophy after beating Australia 2-1 in the four-match Test series on Monday.advertisement India Today Web Desk SydneyJanuary 8, 2019UPDATED: January 8, 2019 17:57 IST India became the first team to enforce a follow-on in Australia in 31 years during the Sydney Test (AP Photo)HIGHLIGHTSIndia, under Shastri and Kohli, became the only Asian side to win a Test series in Australia on MondayThe team also became the first Asian side to win a Test in South Africa, England and Australia in the same calender yearIndia will now play Australia in a series of 3 ODIs from January 12 and then travel to New Zealand for 5 ODIs and 3 T20Is from Jan. 23Last year in September Ravi Shastri had claimed that the current Indian team was the best travelling side the country has produced in the last 15-20 years. Immediately after his comments, Shastri became the subject of endless social media trolls and was criticised by former players who thought the head coach should have been more careful with his choice of words as India had just lost the Southampton Test in England to concede a 3-1 lead in the five-match series.Captain Virat Kohli was quizzed on the same by journalists following India’s series loss in England and even he lost his cool while trying to defend Shastri’s statement.But eventually Kohli and Shastri had the last laugh as India registered its first ever Test series win in Australia, a feat which no other team from the sub-continent has ever managed in Test cricket history.Shastri stands vindicated now as his team under Kohli’s leadership outplayed Australia in their own backyard to make the whole country proud. Even the critics couldn’t help but stand up and applaud the performance of the Indian players as they lived up to the world number one tag Down Under.Not only did India win in Adelaide and Melbourne, but they also managed to enforce a follow-on in Australia in the Sydney Test, becoming the first team to achieve the feat in 31 years. No other side in the past has come to Australia and dominated the proceedings like India did in the last few weeks.With the series and trophy in the bag, it is now Shastri’s turn to get back at the critics and he gave a fitting reply to them in an exclusive interview with India Today on Tuesday.advertisement”When you are honest about what you want to achieve, you have that passion and the hunger to go out there day after day, who cares what people say. Look at scorebook, look at the result the rest is history. You can keep jabbering away.”I feel the people who jabber away are minority, you don’t know the millions of fans this Indian cricket has. Thank you for picking us up when we are down and you outnumber the jabbering crowd,” Shastri told India Today’s Boria Majumdar.Another criticism which came in Kohli and Shastri’s way was the selection blunders which the team made on the tours of South Africa and England. But the head coach insists that if they hadn’t made those mistakes, the team wouldn’t have been able to identify the correct combinations in the Australia Tests.”There has been no Indian team that has won in three countries in a year. We won a Test match in South Africa, won a Test match in England and won a Test match in Australia. You have to take your chances to realise what is the best combination.”If you are scared of experimenting then you’ll never know what is the right combination. You might make mistakes and why do you make mistakes… so that you learn from those mistakes. But you’ll be dumb if you keep making those mistakes, so get smart. Learn from your mistakes,” Shastri added.With the Test assignments over, Shastri’s focus will now shift to the limited-overs series as Team India get ready to play three ODIs against Australia starting January 12. That will be followed by a series of 5 ODIs and 3 T20Is in New Zealand from January 23.And Shastri wants to use these limited-overs matches to shortlist the final set of players who will ultimately head to England in a bid to win the World Cup in June.”We take one step at a time. Red ball cricket is over, the word overseas will never be used again. Now it is white ball cricket. These matches will be use to experiment, to try different combinations. It won’t be all about winning, it will be about the combinations so that come the World Cup you will know this my 12.”We have 3 against Australia and 5 against New Zealand and 5 at home against Australia. You have 13 games and you have to mix, match and try what is the right combination. We want to win but is not an all course and experiment so that we are ready for the World Cup game one,” Shastri concluded.Also Read | It takes some serious marbles: Ravi Shastri on Virat Kohli’s captaincyAlso Read | Rishabh Pant now needs to learn how to finish games, says Ravi ShastriAlso Read | Team India will reach many more milestones in the time to come: MSK PrasadAlso Read | Virat Kohli giggles as Ravi Shastri thanks Indian media for their ‘support’advertisementFor sports news, updates, live scores and cricket fixtures, log on to indiatoday.in/sports. Like us on Facebook or follow us on Twitter for Sports news, scores and updates.Get real-time alerts and all the news on your phone with the all-new India Today app. Download from Post your comment Do You Like This Story? Awesome! Now share the story Too bad. Tell us what you didn’t like in the comments Posted byrohan sen Tags :Follow India vs AustraliaFollow Ravi ShastriFollow Border-Gavaskar serieslast_img read more

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first_imgOther Galleries 4 images Sat, 12 Oct, 2019 Free Fire India Today League: Team Nawabzade win final and Rs 8.5 Lakh 4 images Thu, 10 Oct, 2019 IND vs SA, 2nd Test: Mayank Agarwal hundred put India on top on Day 1Other Photogallery CategoriesIndiaMoviesLifestyleTelevisionAdd new comment Your name * E-mail * The content of this field is kept private and will not be shown publicly. Comment *More information about text formatsPlain textNo HTML tags allowed.Web page addresses and e-mail addresses turn into links automatically.Lines and paragraphs break automatically.647×363: 483×271: 370×208: 170×96: 88×50: Section: PackagesWorld Cup 2019PhotoSportsSalaam Cricket 2019SportsCricket World Cup 2019Gallery Image: Image: Credit/Source: India Today PhotoCaption: Ravichandran Ashwin credited Yuzvendra Chahal and Kuldeep Yadav for bowling really wellSyndication: SyndicationThumb Image: Enable: EnableOrder: 0Image: Credit/Source: India Today PhotoCaption: At Salaam Cricket 2019, Younis Khan agreed that India’s bowling attack is much more balanced than Pakistan’s.Syndication: SyndicationThumb Image: Enable: EnableOrder: 0Image: Credit/Source: India Today PhotoCaption: R Ashwin said India and England were the two favourites in the 2019 World Cup and said these two would play the final at Lord’s.Syndication: SyndicationThumb Image: Enable: EnableOrder: 0Image: Credit/Source: India Today PhotoCaption: Younis Khan said Jasprit Bumrah has the potential to become the most successful bowler in the 2019 Cricket World Cup.Syndication: SyndicationThumb Image: Enable: EnableOrder: 0Tags: Salaam Cricket 2019Ravichandran AshwinKuldeep YadavSource type: photogallerySocial media integration: Facebook Instant ArticleShort description: Ravichandran Ashwin credited Yuzvendra Chahal and Kuldeep Yadav for bowling really well in the middle overs when five fielders are placed outside the inner circle. He was amazed by how these two guys do it everytime. “It is even more magnificent to watch because of the kind of wickets and breakthroughs they get in the middle,” said he said.Syndicate: YesPreview_unique_id: preview_5cf408e2477db1559496930_1541078_editCommentContent Publish date: Sunday, June 2, 2019 – 23:00Story Extra Data: eyJzZWN0aW9uIjpbIjE3OTI2MjMiLCIxMjA4NTIxIiwiMTgwODE3OSIsIjEyMDY1NTAiXSwiY2F0ZWdvcnkiOlsiMTIwODU2MSIsIjE4MDgxMjYiLCIxODA2NjYxIl0sInN1Yl9jYXRlZ29yeSI6bnVsbCwic3ViX3N1Yl9jYXRlZ29yeSI6bnVsbCwic3ViX3N1Yl9zdWJfY2F0ZWdvcnkiOm51bGwsInByaW1hcnlfY2F0ZWdvcnkiOiIxMjA2NTUwIn0=770×433: Short Headline: Salaam Cricket 2019: Ashwin speaks about Kuldeep and Chahal’s emergenceApp headline: Salaam Cricket 2019: Ashwin speaks about Kuldeep and Chahal’s emergencelast_img read more

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first_imgzoom South Korea’s City of Ulsan is planning to launch a preliminary feasibility study  for the construction of an LNG bunkering station at the Port of Ulsan,Yonhap reports.Once constructed, the station will enable LNG-powered vessels to re-fuel at sea without anchoring.The city has identified the expected increase in LNG-powered vessels, as well as the steady demand for the fuel as the main reasons for exploring the possibility to build an LNG bunkering hub.Going along those lines, the city is planning to sign a Memorandum of Understanding with Korea Gas Corporation (KOGAS) and Korean LNG Bunkering Consultative Group by the end of 2014.The study, expected to last from January to October 2015, will incorporate demand for LNG bunkering at Ulsan port, international cases, related equipment, possible size and position of the station, and cost-competitive advantages.At the moment, Ulsan is conducting a preparatory research focussing on the current demand for LNG.World Maritime News Staff; Image: Odfjelllast_img read more

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first_imgTORONTO – CN Rail says it plans to invest about $315 million in Ontario this year to expand and strengthen the company’s rail network across the province.The company says planned projects include upgrades at CN’s intermodal terminal in Brampton northwest of Toronto — the company’s largest such facility — and the construction of a new train passing siding east of Sioux LookoutThe company also plans to replace some 145 kilometres of rail, install more than 380,000 new railroad ties and rebuilds some 60 road crossing surfaces.CN says it will also perform maintenance work on bridges, culverts, signal systems and other track infrastructureThe Ontario investments are part of CN’s $3.4 billion capital program for 2018, which include a new train passing siding in the company’s corridor linking Toronto and Winnipeg.“We are investing for the long haul with these projects to boost capacity and network resiliency to meet growing demand across our economy,” said CN Eastern Region vice-president Michael Farkouh.“Our substantial investments to renew our existing railway infrastructure underscores our commitment to operating safely..”Companies in this story: (TSX:CNR)last_img read more

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By Sara GomezRabat- Several Spanish media outlets have reported widely on the recent controversy in Morocco surrounding the banning of “Much Loved” (Zine li fik), Nabil Ayuch’s latest film, by delivering their unfiltered opinions of the Moroccan public.Various online media outlets, such as Cadena Ser, El Periodico, El Mundo, and Hoy Cinema, reported the opinions both in support and against of the Ministry of Communication’s decision to ban the film. The majority of Spanish media outlets directly quoted the Ministry of Communication’s public announcement, saying, “[the] film undermines moral values, and dignity of Moroccan women, and [is] a flagrant attack on the kingdom’s image.”Following the claim, El Periodico included commentary from the imam of a mosque in Salé who said, “the film incites debauchery among Moroccans and promotes pornography and illegitimate relations: a foreigner kisses a woman and then takes her to the bed, both naked, is that cinema?”Cadena Ser reported similar commentary from members of the conservative Islamic party. Politicians and military members of the party have been seen in front of the Parliament building chanting, “Ayouch, you coward! Do not insult Moroccan women!” and “No to dirty movies.”In contrast to the negative feedback that the film’s depiction of four prostitutes in Marrakesh has received from the Moroccan public, some viewers also realize that this movie portrays a very real part of Moroccan culture.El Periodico also reported that the critic Karim Bujari said, “the problem is not the film, which barely anyone has seen, but the sexual tourism. In Morocco, this form of tourism is not fiction, but reality. Ayuch’s film did not invent it. We know it, we live it, we debate over it and sometimes we even laugh about it, but we refuse to watch it on a TV screen and talk about it with other Moroccans.”Comments like this show that there are some viewers in the Moroccan public that recognize the reality of the matter—yet admit that they are too scared to face it.Spanish media also included Ayuch’s own responses to the criticism and banning of his film throughout all outlets. Ayuch says he is “saddened” but not “surprised” by the negative reactions to “Much Loved,” but clarified that the film is in no way pornographic. read more

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EDMONTON — Canadian Western Bank Group is selling its property and casualty insurance business to Intact Financial Corp. for $197 million in cash.The bank, which describes the deal as a refinement of its long-term growth strategy, says the selling price for Canadian Direct Insurance is about 2.5 times the net book value of the subsidiary as of Oct. 31.“This transaction is the result of a purposeful strategic assessment that we started over a year ago,” CWB president and CEO Chris Fowler said in a statement issued Tuesday after markets closed.“Our strategic direction is to increase the depth and breadth of client relationships through a focus on our core business banking platform with complementary financial services in personal banking, equipment finance and leasing, alternative mortgages, wealth management and trust services.”Fowler said those core areas provided the best opportunities to drive “meaningful future growth” while the insurance business was “much less strategically aligned.”The transaction, subject to regulatory approvals, is expected to close around mid-year.Oil-related guidance cut takes shine off Canadian Western BankIntact Financial looks like logical buyer for RSA Canada read more

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by The Canadian Press Posted Jun 9, 2012 12:40 am MDT AddThis Sharing ButtonsShare to TwitterTwitterShare to FacebookFacebookShare to RedditRedditShare to 電子郵件Email SUNDRE, Alta. – Crews were scrambling Friday to contain and clean up a pipeline spill that is believed to have sent up to 475,000 litres of crude oil flowing into a rain-swollen Red Deer River system in west-central Alberta.Plains Midstream Canada says when the spill was discovered Thursday night it closed off its network of pipelines in the area.Tracey McCrimmon, executive director of a community group that works with the industry, said it was rural homeowners who first raised the alarm about an oil pipeline spill.She said people who live just north of Sundre phoned in reports Thursday night of smelling rotten eggs — the telltale odour of sour gas or sour oil.“The first call that we got was at 8:40 pm. There was an odour complaint. We had multiple calls of a rotten egg smell,” said McCrimmon, director of the Sundre Petroleum Operators Group.“We called all of the oil and gas operators within six kilometres of the area. They were able to source the odour within an hour.”The company said the oil spilled into Jackson Creek near the community of Sundre, about 100 kilometres from Red Deer. Jackson Creek flows into the Red Deer River.Recent heavy rains have swollen streams and rivers in the area, some to near flood stage, and local officials are concerned the oil will spread more quickly down the system.“There’s oil in the river and the river is moving very quickly right now because of the recent rains and meltwater,” said Bruce Beattie, reeve of Mountain View County, which is on the river system.“Certainly anything that is coming out of the pipeline or that did come out of the pipeline is certainly moving quickly down stream.“It’s going to be a major environmental concern for sure.”The region around Sundre is considered pristine wilderness by many in Alberta. It’s a common getaway area for people in Calgary and popular with anglers and hunters. The area where the oil spilled is sparsely populated and mostly ranch land.Alberta Environment spokeswoman Jessica Potter said communities and individuals downstream of the spill have been told not to use river water until further notice.“Residents in the area have been notified that a spill has taken place,” she said.“Water intakes have been shut at all facilities downstream and we are encouraging people to shut-in their water and not draw from the river at this time.”Premier Alison Redford headed to nearby Dickson Dam to hold a news conference Friday afternoon where she said the spill had been contained to the Glennifer reservoir and crews were working to minimize the environmental impact.She said there will be an investigation but added that Alberta’s pipeline system is supported by a strong regulatory framework that serves as a model for other jurisdictions.“It’s my expectation that the minister of environment and the minister of energy, as well as the (Energy Resources Conservation Board), will have to review those investigations once they’re completed to determine the cause of this incident and then to take whatever steps might need to be taken in order to prevent this in the future.”She said until the investigation is complete, it’s too early to say whether aging infrastructure is to blame.“Albertans have an expectation that the infrastructure that we have in place … is strong,” she said.“It is unfortunate when these events happen. We are fortunate in this province that they don’t happen very often, and we can have some confidence that when they do happen, we have plans in place to deal with them.”But Mike Hudema of Greenpeace said the damage has already been done to the central Alberta ecosystem. He wants a halt to approval of any new pipelines until changes and upgrades can be made to the existing infrastructure.Green Party Leader Elizabeth May said changes need to be made to existing laws.“I don’t think we’re paying adequate attention to what happens in real life versus what happens in the fossil fuel wonderland where everything goes wrong,” she said.The community of Sundre is upriver from the spill, but Red Deer is downstream.The City of Red Deer has been told booms will be set up on the river near the Dickson dam and Gleniffer reservoir.Leslie Chivers, a city spokesman, said people in Red Deer have been told there is nothing to worry about.“I hesitate to use the word concern because if they can clean up the spill, then life is normal,” Chivers said. “We are monitoring the situation at this time. And if things change, then we’ll advise residents of further actions that will be happening.”Plains Midstream said it was light sour crude that spilled. It said Alberta energy regulators and government health and environment officials are monitoring water and air quality in the area.“Light sour crude oil has a strong petroleum odour but this odour does not pose a health or safety risk to the public,” the company said in a news release.Company vice president Stephen Bart expressed regret.“We deeply regret this incident and are working to ensure we’re doing all we can to limit the extent of the release and any community and environmental impacts,” he said in a statement. “We’re committing the resources necessary to mount a full-scale response.”Staff at the Gleniffer Lake Resort on the shores of the reservoir said the company told them to stop using water from the lake and was hauling fresh water in for them. Otherwise, they said they hadn’t noticed the spill.The spill comes as Plains Midstream continues to clean up an April 29, 2011, pipeline spill of 4.5 million litres of oil northeast of Peace River, Alta.That leak — one of the largest in Alberta history — happened in a remote area on the 772-kilometre, 44-year-old Rainbow line between Zama, Alta. and Edmonton.Early estimates suggested that spill was only several hundred barrels of oil. It wasn’t until four days later that the energy board reported the full extent of the leak from a centimetre-wide crack around the bottom of the pipe.Energy critics and conservation groups say the spill near Sundre raises new questions about pipeline safety, monitoring and the enforcement of environmental regulations.“Albertans should be extremely concerned that these pipeline spills keep happening and the weak detection systems in place,” said Madeline Wilson of the Alberta Wilderness Association.Alberta’s Opposition Wildrose Party called the spill further evidence the government is failing to effectively enforce the energy industry.“Our regulations are no good unless we have the boots on the ground to enforce them,” said Wildrose environment critic Joe Anglin. “There is no reason why these kinds of spills should be occurring in Alberta.”Alberta’s Energy Resources Conservation Board estimates there are about 400,000 kilometres of energy-related pipelines criss-crossing Alberta.The conservation board is responsible for regulating pipelines that begin and end in Alberta. Pipelines that cross provincial boundaries or the U.S. border are regulated by the federal National Energy Board.Since the Rainbow spill and a handful of less serious ones that followed, environmentalists have stepped up their calls for Alberta’s regulators to review how aging oil pipelines are monitored and maintained.But the regulator argues pipelines in the province have never been safer. It cites 2010 statistics that showed 1.6 incidents per thousand kilometres of pipeline.(The Canadian Press, CKGY, CFFR) Pipeline company reports oil spill near Red Deer River; crews working to contain read more

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← Previous Story Atletico breaks a new record, beats Octavio with 52:27 Next Story → Iztok Puc passes away (R.I.P. 1966-2011) Robert Hedin, apart from coaching Norway’s national team, will now also coach Aalborg. After Jacob Vestergaard got fired, the handball management of Aalborg decided that following his pretty good coaching of Norway, Robert Hedin should also bring success to Aalborg and make the team more competitive in the Danish league.

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first_imgWhen Google launched the Cr-48 Chrome laptop 6 months ago it shipped with a number of Easter Eggs on board. There was even one in the YouTube marketing video introducing Chrome OS. It turned out to be a MENSA puzzle on a blackboard that netted the first person to figure it out a Cr-48.Since then we’ve found out you can induce a browser crash with a flag setting, and that Google hid a developer mode on the laptop inside the battery chassis. Even the packaging that the Cr-48 came in was an Easter Egg of sorts.For the completists out there who own a Cr-48 I have some bad news. Bill Richardson, a member of Google’s technical staff, logged into Google Groups today and informed everyone there is still one Cr-48 easter egg left. That’s right, 6 months of searching still hasn’t found all the hidden gems.The only clue he’s given as to what it could be is in the name, stating “Cr-48. That should tell you something right there.”It’s driving a few people up the wall trying to find out what this easter egg is, and with the only clue being the name it could take a while. “CR-48 is the unstable isotope of Chromium” has been one of the main things Cr-48 owners have been thinking about, but that could be completely the wrong track.If you onw a Cr-48 get your thinking cap on, there’s kudos to be won here, and many a virtual back pat from fellow owners.Read more at the Google Groups threadlast_img read more

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first_imgThough 3D printing is still largely a niche hobby, we’re moving ever closer toward a world where the relatively expensive printing components are beginning to produce practical results. Rather than printing something just for the sake of amusement, like a 3D-printed portrait of your face, Brave Robotics has managed to create a transforming robot that has a 3D-printed body.Even without the 3D-printed parts, the robot is quite impressive. In humanoid form, the robot can walk around fairly quickly, and can also extend its arm and shoot little toy bullets. It efficiently transforms into vehicular form in only a couple of seconds, and can drive around like a standard RC toy car. The autobot is equipped with a camera that streams its view, which can be displayed on a tablet.This is actually a newer version of a Brave Robotics transformer autobot, but the older model didn’t have 3D-printed parts.The robot, which will be shown off at Maker Faire Tokyo 2012 next week, is actually made to order, and can be purchased for a currently undisclosed price that will be revealed by the manufacturer upon inquiry. The robot comes in its own numbered case, seen in the above video, and is preprogrammed. The full kit also includes a wireless controller that looks suspiciously like a modded Sony controller, as well as four batteries and a charger. Motion-editing software also comes with the purchase, as well as a serial cable, though a USB cable is not included. Upon order, customers can choose the colors of the bot.At this point in the production process lifecycle, the robot takes around one month to build, though due to the 3D-printed nature of the body, there’s no reason why the robot couldn’t enter mass production once the process is a more refined.If you’re interested in the product head on over to their website (be thankful that you have access to Google Translate).via Brave Roboticslast_img read more

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first_img7,000 year old penguin poo reveals volcanic eruptions almost wiped out Antarctic sea bird colony The changes in penguin populations had been linked to climate change. By AFP Apr 16th 2017, 11:30 AM Image: Shutterstock/vladsilver Share Tweet Email3 Tweet thisShare on FacebookEmail this article http://jrnl.ie/3336870 ANALYSIS OF ANCIENT penguin guano has revealed that volcanic eruptions, not climate change, almost wiped out an Antarctic sea bird colony three times.There has long been speculation linking fluctuations in penguin populations over recent decades to climate change, but scientists studying a colony of gentoo penguins in Antarctica wanted to look back much further.The team, led by the British Antarctic Survey, hit upon the idea of drilling core samples from ancient guano deposits, giving them a record going back 7,000 years.The results, published in Nature this week, showed the penguins of the Ardley Island colony had been dramatically impacted by a nearby volcano at Deception Island.Lead researcher Steve Roberts said the millennia-old droppings, collected from the bed of a lake on the island, still had an intense smell.But more importantly, the sediment cores also contained clear layers of volcanic ash, while biogeochemical analysis of the droppings provided insights into the colony’s population over time. Roberts said:On at least three occasions during the past 7,000 years, the penguin population… was almost completely wiped out locally after each of three large volcanic eruptions.“It took, on average, between 400 and 800 years for it to re-establish itself sustainably.”The guano analysis found “no consistent relationships” between climate conditions and the penguin population in the Ardley Island colony, which currently has about 5,000 of the birds.British Antarctic Survey penguin ecologist Claire Waluda said the innovative technique could be used to examine how volcanoes had affected other colonies.“Changes in penguin populations on the Antarctic peninsula have been linked to climate variability and sea-ice changes, but the potentially devastating long-term impact of volcanic activity has not previously been considered,” she said.Read: Galway wants to open Ireland’s first ‘penguinarium’ so penguins can “hang out”> Sunday 16 Apr 2017, 11:30 AM 11,514 Views Image: Shutterstock/vladsilver Short URL 11 Comments last_img read more

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first_imgL’amour élucidé par la scienceEn ce 14 février, l’Amour est à l’ordre du jour. Un thème qui intéresse depuis longtemps les chercheurs mais qui reste jusqu’ici très mystérieux. Pour célébrer la Saint-Valentin, Maxisciences a donc décidé de revenir sur les connaissances scientifiques en la matière.Devenu aujourd’hui sujet incontournable, l’Amour accapare nos esprits et fait couler beaucoup d’encre. Célibataire en quête de sa moitié, amoureux transi ou couple marié, celui-ci fait partie intégrante de nos vies. Pourtant, on en sait très peu sur le sentiment amoureux. Il était donc prévisible que la science s’empare un jour du sujet. Multipliant les observations et les expériences, les chercheurs sont ainsi parvenus à percer une partie du mystère.À lire aussiCatécholamines : définition, rôle, comment analyser les résultats ?Comme l’on pouvait s’en douter, l’Amour ne vient en réalité pas du coeur mais plutôt du cerveau. Plus précisément, il provient de structures cérébrales regroupées sous le terme de “cerveau émotionnel” et localisées dans le système limbique. C’est dans cette zone que vont agir les principales molécules responsables du sentiment amoureux. Des substances chimiques qui vont par ailleurs varier en fonction du temps. En effet, selon les scientifiques, l’amour se divise en plusieurs phases : d’abord attirance et désir, le lien se transforme ensuite en passion puis après quelques années en attachement. A chacune de ces étapes correspondent des molécules et des mécanismes bien particuliers, que les chercheurs sont parvenus à identifier, du moins en partie. Mais de nos motivations aux conséquences pour notre organisme, l’Amour apparait bien plus subtil qu’une simple histoire de chimie. Et malgré les découvertes, de nombreux aspects de ce sentiment échappent encore à la science. Découvrez notre dossier sur les mystères de l’Amour élucidés par la science.Le 14 février 2011 à 15:34 • Emmanuel Perrinlast_img read more

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first_img Einstein’s got one helluva legacy in the world of physics, and there are plenty of cases where even though we’ve had decades to study his ideas, we still haven’t managed to perfectly extrapolate a lot of those principles out fully. One such concept is the so-called equivalence principle which suggests that gravity cannot be experimentally distinguished from acceleration. This principle is a bit strange to wrap one’s head around, but, in essence, if Earth was flat, then to mimic the effect of gravity, it could, hypothetically, be constantly accelerating at 9.8 meters per second squared — or the rough acceleration of Earth’s gravity. Applying these principles to the quantum world, which is to say the probability distributions, wave functions, and tiny particles, has tripped up physicists for decades. “Einstein’s equivalence principle contends that the total inertial and gravitational mass of any objects are equivalent, meaning all bodies fall in the same way when subject to gravity,” Dr. Magdalena Zych, a professor of quantum systems at the University of Queensland told Phys.org. “Physicists have been debating whether the principle applies to quantum particles, so to translate it to the quantum world we needed to find out how quantum particles interact with gravity… We realized that to do this we had to look at the mass.”That alone is obvious in a sense — like clearly you’d want to study the mass of a particle, right? — but traditionally the masses of the quantum are so small they typically aren’t even considered in standard calculations. But that’s got to change. “We realized that we had to look how particles in such quantum states of the mass behave in order to understand how a quantum particle sees gravity in general,” she added. “It means that previous studies that attempted to translate the principle to quantum physics were incomplete because they focused on trajectories of the particles but neglected the mass.”This will hopefully lead to more studies looking at the properties of the smallest particles we know of and how they respond to gravitational fields over time. For now, though, it’s a new look at the same stuff we’ve been trying to work out for almost a century.Einstein was fascinating, and we are still learning about him and this work. There was a bachelor star that helped solidify one of  his theories. Plus we know his Theory of Gravity still passes the test. Learn all you can on the great mind here.Let us know what you like about Geek by taking our survey. Watch: Dolphin Leaps Feet Away From Unsuspecting SurferNASA Says 2 Asteroids Will Safely Fly By Earth This Weekend Stay on targetlast_img read more

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first_imgFREDERICKSON — Authorities in Washington state have arrested a man believed to have been involved in the fatal shooting of a sheriff’s deputy.Pierce County Deputy Daniel McCartney, a 34-year-old Navy veteran and married father to three young boys, was shot during a foot chase late Sunday as he responded to a home invasion near the small community of Frederickson, 15 miles southeast of Tacoma, said sheriff’s spokesman Ed Troyer.One suspect in his mid-30s was found dead at the scene, and another got away, authorities said. On Monday, Troyer said Frank William Pawul, 32, had been taken into custody in the Shelton area on unrelated felony warrants.A state trooper in the area spotted Pawul, who gave a false name when approached, Troyer said. Once authorities learned his real name, Troyer said he was taken to jail on the warrants and further investigation tied him to the shooting. Two weapons also were found at the scene, Troyer said.Police had closed off roads in the area and conducted a manhunt among industrial sites as well as wooded areas.last_img read more

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first_imgSPOKANE — The federal government is demanding that the company building a giant nuclear waste treatment plant in Washington state provide records proving that the steel used in the nearly $17 billion project meets safety standards.The U.S. Department of Energy says in a letter obtained by The Associated Press that records needed to ensure that the structural steel used in the project is safe are either missing or of “indeterminate quality.”“This condition is a potentially unrecoverable quality issue,” said the letter sent March 6 from the agency’s Office of River Protection in Richland, Washington, to Bechtel National Inc., which is building the long-delayed plant to dispose of wastes created in the production of plutonium for nuclear weapons.The agency gave Bechtel National 14 days to provide proof that work on the project should continue.The plant is located on the Hanford Nuclear Reservation near Richland, Washington, which for decades made most of the plutonium for the nation’s nuclear weapons arsenal. The resulting 56 million gallons (211 million liters) of radioactive and hazardous wastes are stored in 177 underground tanks, many of which are leaking.The waste treatment plant is designed to turn much of that waste into glass-like logs for burial, a technically demanding process.But construction of the giant plant, which began in 2002, has long been slowed by safety and technical issues.Bechtel National is working on providing the records, spokeswoman Stasi West said.“We have documentation that demonstrates the nuclear-grade structural steel meets project requirements,” West said. “The safety and quality of the structural steel was never in question.”last_img read more

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