Canberra: A dentist hailing from Kerala was awarded the highest Civilian honour in Australia. Sajeev Koshy settled in Melbourne was given the Order of Australia on the occasion of Australia Day.
Sajeev Koshy was given the award for his service to dentistry in Victoria, Australia.
Koshy, who has served as the president of the Kerala Dental Council, president of the Indian Dental Association, was honoured on the Australia Day Awards 2016, by the Governor-General of Australia.
Koshy is currently the head of the endodontics at the Royal Melbourne Dental Hospital, which is the teaching hospital for the University of Melbourne.
Dr Koshy has received many awards for his services to the community, However, the highest civilians honour of Australia is the biggest award he could get.
He has several roles like Senior Specialist Endodontist, The Royal Dental Hospital of Melbourne, Director of Dental Services, Plenty Valley Community Health and Director of Dental Service, Boort District Health Services.
Dr Koshy also has served as the Federal Secretary of the Australian and New Zealand Academy of Endodontists Inc.
Coincidently India celebrates its Republic Day on the same date on which Australia celebrated Australia Day. India has a large diaspora in Australia and a lot more going for education and other opportunities. (IANS)
Hurling anti-left maneuver during Janaraksha Yatra Kerala, Indian BJP National President Amit Shah launched serious allegation against the ruling CPM government for triggering political violence and imputed to Chief Minister Pinarayi Vijayan the culpability for the mass killings of party workers in the state.
The BJP Chief traced back the origin of violence-centric politics in ”God’s Own Country” to the inception of the Communist regime. “Left always paralyses the state it rules. West Bengal and Tripura witnessed similar political vehemence under the CPM government”, elucidated the President.
Criticizing the Human Rights Activists of the nation, Amit Shah pointed out that they are very selective when it comes to what they support. “You turn your eyes away when our workers die. Why is there no march in Delhi? Violence has no color. More than 120 workers of the BJP have succumbed due to political violence so far. What was their fault? They were working for the betterment of Kerala”, complained the BJP Chief.
Acclaiming BJP’s ideology enthusiastically, Shah called upon the people to join as workers. Addressing the gathering at ‘Janaraksha Yatra Kerala’, the President added that family members of the deceased have stood by the BJP and he wouldn’t let the martyrdom of the workers go waste.
Amit Shah inaugurated the ‘Janaraksha Yatra Kerala’ at Payyannur to protest against alleged killings of party workers. The “padayatra” was led by the party’s State President Kummanam Rajashekhharan.
The National President of BJP attributed the diminishing power of the CPM to their increasing reliance on political violence. Apart from CPM, the once dominating Congress is also losing momentum thereby giving BJP the opportunity to flourish with their ideology. “More the mud of violence, more the lotus will bloom” added Shah.
The BJP Chief assured his party workers and volunteers that BJP would fight the war with CPM until emerging victorious. Shah declared, “We must all unite against the rule of the Left Government.”
Shortly after the launching of the yatra, three BJP workers adorning the National Highway 66 were ambushed by anonymous men on Monday. During his address, Shah alleged that the assailants were CPM cadres who have also destroyed BJP flags in the area.
Meanwhile, Uttar Pradesh Chief Minister Yogi Adityanath is ready to augment the saffron stand with his visit to Kerala on Wednesday. As per the report of Times Now, Adityanath will basically be in the Muslim-dominated district of Mallapuram.
Thiruvananthapuram | New Delhi, Sep 13, 2017: Kerala Catholic priest Tom Uzhunnallil, abducted by terrorists in Aden in March last year, has been rescued from captivity from an undisclosed location in Yemen.
External Affairs Minister Sushma Swaraj tweeted about the release of the Catholic priest, who was abducted in March last year.
“I am happy to inform that Father Tom Uzhunnalil has been rescued,” she said.
The priest’s release was achieved through the intervention of the Oman government.
According to reports reaching Kerala, after his release the priest was flown from Yemen to Muscat in the Sultanate of Oman.
He has left Oman on a chartered flight — either for New Delhi or for the Vatican, reports said.
The media in Oman confirmed the news of the release of the priest and posted a picture of him — standing in a room with the picture of the Oman king in the background.
He will be flown to Kerala later in the day.
Expressing happiness at the news, the priest’s brother Mathew Uzhunnallil said their prayers have been finally answered.
A spokesperson of the church Fr C. Jimmy told the media that the news has been received with a great sense of happiness.
In March 2016, militants barged into a care home for the elderly set up by Mother Teresa’s Missionaries of Charity in Yemen’s Aden and shot dead many people, including four nuns of the charity organisation, among whom one was from India.
After the shooting, the militants took away the Catholic priest. Since then, other than a few videos released from time to time, there has been no news of his whereabouts.
Uzhunnalil’s ancestral home in Ramapuram in Kottayam district is presently shut as two of his brothers live abroad, while another lives in Gujarat. (IANS)
Gary Mehigan said that Indian food is gaining deserved attention globally
We have many Indian chefs like Manish Mehrotra, Sanjeev Kapoor
The Chef expressed that food the world over has seen enormous changes driven by social media
August 27, 2017: Globally renowned English-Australian chef, television show host and restaurateur Gary Mehigan says he believes that “regionality is what sets Indian food apart” from the cuisines across the world.
In an email interview with IANS from Melbourne, Mehigan said that Indian food is gaining deserved attention globally. “We’re close to seeing India explore its intellectual property, namely food, properly. We have many Indian chefs like Manish Mehrotra, Sanjeev Kapoor and many other names from all over the world infiltrating the food scene in a big way.”
“People still sometimes see Indian food as a homogeneous chicken tikka, rogan josh, chicken vindaloo cuisine, when we know it is far from the truth. Regionality is what sets Indian food apart. Regionality is what the world is going to appreciate when it starts to learn about Indian food,” Mehigan explained.
“I hope I’m a part of those who bring great Indian food to Australia,” said the chef, who is now the face of Fox Life’s “Food @ 9: India Special with Gary Mehigan”.
“There’s quite a bit of Australian talent we’re trying to showcase through the series. These shows get addictive and help us travel vicariously through our television sets,” he stated.
Mehigan, who will be setting foot in India for the seventh time this November, said he carries back inspiration from the country to his kitchen from each visit.
“I love the country – something about the color, the chaos, the diversity and the originality of the food, it all gets under your skin. I carry home a few recipes and ideas each time I visit. It’s certainly changed the way I cook at home,” he said.
Known popularly for shows like “Far Flung with Gary Mehigan”, and for his presence as a judge on “MasterChef Australia”, the Chef expressed that food the world over has seen enormous changes driven by social media.
“I’m loving where food is at the moment. Ideas are being shared so quickly through social media — whether it’s Instagram, Twitter or Facebook. I can browse through my Instagram and look at what some of my most favorite restaurants in the world are serving for lunch.
“The frame of reference for younger cooks is much bigger. They are able to browse through how a matcha ice-cream is made in Tokyo, or how funky desserts are made in Parisian cafes,” Mehigan said.
All in all, it’s a great thing for food with awareness growing, he opined. “This global club of foodies is only expanding. It’s a great thing for food, our health, and our planet too if we care about where our food comes from.”
Social media is also one of his ways to keep reinventing his food, said the chef, who has been in the industry for nearly three decades.
“Social media is there to keep my imagination going. I’m food obsessed. I go on holidays because of food. I think I’ve never been in love with food more than I am now,” Mehigan said, signing off. (IANS)