Ahmedabad, November 4, 2017 : Crime Branch officials on November 4 arrested Ajmeri Abdul Rashid, one of the accused in the 2002 Gandhinagar Akshardham Temple terror attack case, from near the airport.
Rashid, one of the 28 absconding accused in the case, had returned from Saudi Arabia and was picked by the Crime Branch sleuths from near the airport.
The sensational attack on the temple complex in Gujarat’s capital Gandhinagar had claimed 32 lives, including 28 visitors. The attackers had used automatic weapons and hand grenades. Three commandos, including one from NSG, and a constable of the State Reserve Police (SRP) were also killed during the operation.
Rashid’s brother Adam Ajmeri, along with two others, was awarded capital punishment but it was struck down by the Supreme Court and all three were acquitted in 2014. Three other convicts, one of them carrying a life sentence, were also let off by the apex court.
The other absconders are claimed to be in Pakistan and Gulf countries. (IANS)
Bengaluru, Sep 24, 2017: Ranked as Asia’s best restaurant for three years in a row for his eponymous “Gaggan” in Bangkok, Kolkata-born Chef Gaggan Anand is all about taking Indian food to the world beyond its stereotyped curry prism. He’s on a mission to prove to the world that the concept of curry doesn’t exist in Indian cuisine.
“I want to show the world that there’s no such thing as a curry. There’s only a curry leaf that gives the taste. Curry is a very British idea. With just a curry leaf oil, I can make anything taste like curry,” the award-winning Anand said in a conversation with IANS at the Taj West End here.
The owner and executive chef of the Bangkok restaurant, which has won the top spot in Asia’s 50 Best Restaurants, ranked by theworlds50best.com, for three consecutive years since 2015, was on a four-city tour to present his food through pop-ups at Taj Hotels in the country, from where he had started his culinary career.
Anand’s food is all about elevating humble Indian street-food-inspired-dishes through innovation and plating in a fine-dining fashion — from chocolate paani puri to keema pav.
And he’s managed to do so by eliminating knives and forks and letting global diners eat Indian food the way it’s traditionally eaten — using the hands. Thereby, he managed to place Indian food on the world map in a much larger way.
Served through 25 courses, he presents the tasting menu through emojis, eliminating the long descriptions of dishes that usually feature on a restaurant menu. And it’s certainly not an easy task to guess what’s going to be served by reading the ideograms.
“My idea is to bring all of people’s senses to life. I use food to seduce people and agitate their minds by surprising them without any pretensions. Everybody would have made jalebis into various sweet versions but no one would have thought of a savoury version,” an exuberant Anand explained.
“I have created my own philosophy of food, which is what sets me apart and has got me where I am now,” said Anand, whose restaurant is also the only Indian eatery to grab a spot among the World’s top 10 restaurants, ranked by theworlds50best.com.
Unlike many other kitchens across the world, Anand’s is always blaring out rock music and most often he’s seen in his favourite band’s T-shirt when he’s out of the kitchen. Music is one of the key elements of his food-making process.
He even created a dish named “Lick it up”, inspired by the American rock band “Kiss”, which diners need to lick off the plate, and treats his service like a concert, filled with surprises and theatrics.
And for constant renovation of his food, Anand has dedicated a total of six teams for research and development in his “food laboratory”.
As the Netflix Emmy-nominated “Chef’s Table” show describes in an episode on his restaurant, “his kitchen is a virtual United Nations with people from across the world working in it”.
Anand had started off his restaurant in 2010 majorly using the molecular gastronomy principles, wherein ingredients undergo physical and chemical transformations, and later adopted a “minimalist” approach to food, he shared.
“Most often, Indian chefs give glory to quinoa, zucchini and goji berries while ignoring our own ingredients like drumsticks and colocasia root. We should create from our ingredients rather than seeking to the West for ideas,” Anand asserted.
“So, my food is all about honesty in using seasonal produce, while keeping the plate as minimalist as possible. Only the elements that belong on the plate stay on it”.
This simplistic approach is perhaps what late President A.P.J. Abdul Kalam loved the most about Anand’s food. “I used to travel along with Kalam sir when he was the President. He used to eat the rice and rasam I used to make for him at 6 a.m. each morning,” the chef reminisced.
But restaurants come with an expiry date, Anand believes. “Gaggan will close by 2020. It’s the end of an era. For a decade I cooked at Gaggan, and now I want something else.”
The celebrated chef will be heading to Japan’s Fukuoka city in 2021 to do a 10-seater restaurant.
“It’ll be an inaccessible place. I really want to control the crowd and reduce the volume. Now the volume is too high and I want to do food that pleases my soul now,” he said.
With the Michelin announcing the launch of their prestigious Michelin Guide in Bangkok by the end of 2017, Anand said if he gets three Michelin stars, he would claim the fame of being the first such Indian to be so recognised.
“Even if I don’t get it, I don’t have much to lose; they’ll have to answer to the people who have loved my food,” he said with a nonchalant shrug.
“I still haven’t given my Indian passport away though. I’ll always remain very much Indian at heart, even though nobody in Kolkata really knows me and that I’ve made the region and its food so famous,” Anand concluded. (IANS)
Surat, July 11, 2017: Call it Salim Sheikh Gafoor’s sheer presence of mind or quick thinking, but it saved for sure over 50 Amarnath Yatra pilgrims from certain death during a terror attack in Jammu and Kashmir, though he himself attributes his heroism to the Almighty.
“The moments I heard the gunshots, I bent down a bit while holding the steering wheel and pressed the accelerator. It seems God gave me a lot of physical and mental strength and I began driving at around 70-80 km per hour,” Sheikh told media persons here on Tuesday while recalling his brush with death along with 50-odd passengers.
“Harshbhai, who was sitting next to me in the bus, was hit by a bullet. The passengers were screaming and asking me to stop the bus. But I didn’t, as had I applied the brakes even for a minute, I knew for sure that nobody in the bus, including me, would survive the attack,” said the Muslim driver, who has been hailed for saving the 50-odd Amarnath pilgrims.
Expressing sadness over the death of seven pilgrims and injuries to 19 others in the attack on Monday night in Anantnag district of Jammu and Kashmir, he recalled that each one of the 60-odd pilgrims in the bus was happy after a ‘darshan’ of Lord Shiva and their visit to Srinagar.
“Unfortunately, it all turned into a tragedy,” Sheikh said.
He said he kept on driving for 2-3 km before halting at the nearest military camp. Thereafter, the Army men took over and helped move the victims inside the camp and rushing the injured to nearby hospitals.
It was only after 9.30 p.m., more than an hour after the attack, that Salim called up his own family.
His cousin Javed Mirza told a local Gujarati television channel: “I am proud of him. Though it is sad he could not save seven pilgrims, but he was able to save more than 50 others.”
As for getting separated from the security convoy before the attack, Sheikh said: “We started from Srinagar around 4 p.m. in the evening but had to take a two-hour stopover as a bus tyre got punctured. We had otherwise decided to halt at a camp for pilgrims near the military camp.”
“Since we got delayed while getting the flat tyre mended, three-four other buses from Uttar Pradesh which were with us drove away with the security while we were left behind,” he said.
Sheikh, who spoke to several television channels on arrival in Surat by a special Indian Air Force aircraft along with bodies of the attack victims and survivors, said he could not see how many terrorists attacked the bus since it was already dark.
Condemning the attack, he said he would be happy if the terrorists involved were killed.
“They must be killed. The security forces personnel told us they will kill the terrorists. We are now waiting for the good news. I will be able to experience peace, sleep well and eat only on receiving the good news (of the killing of terrorists),” he said.
He said it was not the first time but his fifth trip to the holy cave of Amarnath, driving pilgrims on behalf of Om Travels of Valsad in south Gujarat.
The tour began on July 2 and the pilgrims were scheduled to travel to Amarnath and the shrine of Mata Vaishno Devi in Trikuta hills of Jammu and Kashmir, before returning to Valsad.
He said he had ferried the passengers for ‘darshan’ at the Amarnath cave on July 8 and was driving towards Katra on the fateful evening.
Gujarat Chief Minister Vijay Rupani, who reached Surat airport to receive the bodies of the victims in the afternoon, was all praise for Sheikh and said his government would recommend his name for a bavery award to the Centre.
“I don’t know about that (bravery award) but driving is the only thing I know and only source of income for me. What else can I do? I will continue driving the bus. But for now, the scene (of the attack) keeps playing in front of my eyes,” he said. (IANS)