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    In a narrow lane of Goshamahal, behind a Durga temple, flows the dhun of ageless ghazals from the doors of Sangeet Sadhna, a hall dedicated to music by Pandit Vithal Rao Shivpurkar, one of the last court musicians of the Nizams. Hyderabadi classical ghazal tradition can be traced to Vithal Rao, who at 81 is still hail and hearty or `gazab’ as the last Nizam Mir Osman Ali Khan called him. A heart attack that he suffered has failed to dampen his spirit as he sits straight on a carpet with his legs crossed, dressed in his trademark white kurta pajama, with pictures of  Md Rafi and Bade Ghulam Ali Khan saab adorning the walls, giving a glimpse into a glorious past he has lived.

    With the mere mention of his huzoor, Osman Ali Khan, his eyes brighten up and a 13-year-old Vithal leaps out of his persona. He narrates, “I had taught the boys from Goshamahal School one of Huzoor’s nazms which they used to sing every morning before entering their classes,” and thus flows from his mellifluous voice__ “shahe deccan zindabaad, zindabaad-pa-hindabaad”. In no time, the Nizam heard of this little boy, whose father was a pehelwan, and called for him. “I did not know what to sing and was very nervous,” recalls Vithal. He sought the help of Shankiri Bai from Nizambaag who taught him the perfect song for the occasion. On the first day of his visit, huzoor sat on a rocking chair tapping his leg to keep with the beat. As Vithal reached the lines, “Khabar-e-tahayyur-e-ishq sun, na junootrahi na parii rahi/ na to tu rahaa na to main rahaa, jo rahii so bekhabarii rahi,” the Nizam stopped him and asked him to repeat it. Then he asked, “Naam kya hai?”(What is your name?). On hearing his Hindu name Rao, huzoor retorted “yeh gazab hain!” (It’s a wonder!) And this continued for the next ten days when Vithal was called over and over again to sing the same couplets which elicited the same response each time__ “Gazab hain!” Soon after, a gift of Rs 1,000 was sent to his house, in case the little boy lost it if handed over to him directly.

    There was no looking back for Vithal Rao after this. He became a regular at the mehfils of the Nizam’s sons Taki Jah Bahadur, Hasm Jah Bahadur and he became a favourite of his daughter Shahazadi Pasha. Eventually, then prince Moazzam Jah Bahadur, who used to reside at Hillfort Palace took him under his wings. “The prince called a huge party where the creme-de-la-creme of Hyderabad was invited. He declared me as his son and renamed me Vithal Jah,” recounts Vithal. This was a moment of ultimate pride and happiness for him, says the singer who has been the lead in the military orchestra of the Nizams. In fact, the original orchestra of the Nizams used to play western instruments, but it was after hearing Vithal that a new orchestra was created to promote Indian music and he was made in charge of it.

    Speaking of the change in music trends in Hyderabad, Vithal Rao says, “Pehle ghazal the, ab gazal hai.” He rues the end of a generation who knew and sang in correct Urdu. Sitting beside him, his nephews Sunil Rao and Deepak Rao, who are carrying forward his tradition of ghazals, nod in agreement. “The programmes today are mostly corporate sponsored. Artistes are treated as workmen whose work is to perform in return for fees, keeping in mind the changing taste of the audience,” says Sunil. “The element of respect is missing and art has become a commodity,” adds Vithal citing how in a recent show a lot of people came to watch him only to test his knowledge. “They went on giving various farmaish, from Mehdi Hassan to Ghulam Ali, but I managed to exhaust their requests,” Vithal says with a cynical laugh.

    With pressures from all corners of the music world demanding an amendment in the classical format, does he think that ghazals can survive the changing taste? Vithal says till he is alive he will ensure that ghazals are alive. He has trained enough youngsters to carry forward his tradition and he has full confidence in them. But then nothing is certain. “Pakki baat zindagi, pakki baat maut, us beech kuch aisa kaam kar lena ki log bole__ achhe the,” the ghazal maestro signs off.

    source: / Home> City> Hyderabad / by Pritha Chakrabarti / TNN / December 21st, 2011


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    Pulleswara Rao, trainer from weaver’s society of Vijayawada, demonstrating Kalamkari block printing at a workshop organised by Samana Institute of Fashion Technology in Vijayawada on October 18, 2011. Photo: Ch. Vijaya Bhaskar

    The traditional Kalamkari block prints may soon acquire a designer avataar if the plans of the city-based Samana Institute of Fashion Technology (SIFT) bear fruits.

    Fashion junkies have always wanted innovation with a traditional streak and the SIFT is game to set the ball rolling for the process to unwind. Giving shape to its long-term plans which include setting up a local Kalamkari block print unit to spare the local crowd of the pain of travelling all the way to Pedana to buy the stuff, the SIFT organised a day-long workshop on its premises on Sunday for its second semester students.

    A group of 35-odd students attended the workshop where G. Pulleswara Rao, senior trainer from the dyeing department of the Weavers’ Society of Vijayawada, explained to the girls the nitty-gritty of the block printing.

    Fascinated by the mechanism of using the blocks with detailed and elaborate designs carved on them, the girls later tried their hand at the traditional art.

    Besides explaining to the young learners about the fastness of the colours which is ensured by washing, bleaching and sunning on cloth using vegetable dyes, Mr. Rao threw light on the right mix of colours.

    “How to choose and make the base colour is important. Selection of appropriate print, the right colour scheme and use of single or double blocks and a plethora of other issues are to be kept in mind while creating a design,” he said.

    “I intend to add Kalamkari block printing in the fashion designing course. The Pedana prints attract people. We can start a local unit and provide work to housewives from middle class households,” Institute CEO Samana Moosavi toldThe Hindu.

    “Unlike the artisans, our young designers can play with colours and use their innovative streak to give the print a contemporary look,” she said.

    source: / News> Cities> Vijaywada / by P. Sujatha Varma / December 19th, 2011

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    Remit2India, that serves over a million NRIs worldwide with its online money transfer service, recently gave 800 of its NRI families and friends in Hyderabad a true royal treatment.

    Aptly timed with the festive season when NRIs visit their families back home, the NRI Family Day was organized as part of an ongoing celebration of Remit2India completing 10 years of service. This event follows the success of other similar events held around the country this year.

    The Park Hyderabad played host to the evening that witnessed breathtaking live performances, music, games and entertainment which enthralled the audiences. The event presented a variety of treats ranging from entertainment to sumptuous food.

    There were interactive fun sessions with the host; engagement stalls like tattoo, tarot card, photo corner, kids zone, health & wellness zone and plenty of freebies tallied the entire checklist of a fun filled day anyone could have asked for.

    Speaking on this occasion, Mr. Avijit Nanda- President, TimesofMoney said, “We are delighted with the overwhelming response we have received for the Remit2India NRI Family Day in Hyderabad. This event allowed us to thank our customers and their families and we hope to continue taking this across to more cities throughout India.”

    Key partners for the event included DCB Bank, LIC,  Renault Hyderabad, S&S Green Projects Pvt. Ltd., Aditya Housing & Infrastructure Development Corporation Pvt. Ltd., Yashoda Hospital, VLCC and Clear Vision.

    source: / Home>  News>  NRI>  Forex and Remittance  / December 22nd, 2011

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    December 26th, 2011adminBusiness & Economy








    K Prudhvi Raju /

    HYDERABAD: Event management industry is growing by leaps and bounds in the City. Be it the engagement function of Ram Charan Teja and Upasana or be it a corporate congregation in the Hyderabad International Conv­ention Centre, it’s the event managers who design the virtual screenplay to the minute detail.

    Almost every business uses the services of event management industry. The event management industry is seen as a sunrise industry in the service sector.

    Main reason for the growth in the industry is sudden spurt in live entertainment shows, corporate events like product launches and dealers meetings, exhibitions, conferences, and seminars. The market for event management in India is growing at 25 per cent and will reach Rs 2,300 crore by 2012. As of now, it is a Rs 1,800-crore market. It is also moving from unorganised frame work to an organised market, said Rakhi Kankaria, Director, Rachnoutsav Events. The event market size in Hyderabad is estimated to be around Rs. 250 crore to 300 crore.

    Talking about the industry challenges, she said that industry was not getting trained man power. Education is unable to provide the quality human resources for the event management industry.

    English language skills, practical exposure and industry knowledge are lacking in the manpower. “To fulfil the need and to address this issue, we are going to start a professional institute with three courses on event management and wedding planning.”

    Event management is not just a few days’ business. It is spread throughout the year with the corporate events. Indian marriages are quite long. They start from wedding card and ends with first night. Sometimes, this all may take up to six months, sagai se badhai tak.

    On the difference between middleclass wedding and high profile wedding, she said, “We take care of every detail from card design to delivery, logistics for the invitees in high profile wedding. This all comes in a package. With the middleclass marriages, we promise that everything goes smoothly at the venue. The card distribution and all other events have to be take care by the customer itself. Middleclass wedding holds 27 per cent share of the total wedding turnover.”

    Technology is the key for wedding planning — LED displays to Mehndi functions and webcasting solutions for the marriages to enable guests and parents from different parts of the world to watch the event. “The corporate events generate around 70 per cent of the turnover, and the rest 30 per cent is generated by wedding planning. However, weddings are bigger in volumes,” she said.

    source: / Home> Business / Postnoon News / December 25th, 2011


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    December 26th, 2011adminArts, Culture & Entertainment, Uncategorized

    Hyderabad to Vijayawada, it’s a trip from tangy to the fiery-hot

    Andhra full meal . At the Viyawada Ramiah mess/ A. PRABHAKAR RAO

    I am, I must confess, an accidental food writer. It all started with a one-off food story, which led to another, and another…till now I’m being asked to write culinary books and host TV shows. But, truth be told, my idea of the perfect meal is a simple, crisp dosa, accompanied by a favourite book. Hence this culinary drive from Hyderabad to Vijayawada turned out for me to be more of a journey through history and geography, with random diversions through politics and trivia.

    Hyderabad is one of the important centres of Mughlai cuisine, along with Delhi, Lahore, Lucknow and, perhaps, Rampur. But there’s an important difference: by the time the 50-year-long Deccan campaign ended, the cuisine that the Mughal armies had brought with them had evolved, through its interaction with the southern climate, ingredients, peoples and cuisines. Most notably, it acquired a distinctive tangy undercurrent, thanks to a variety of sour flavourings, from tamarind to green mango. Thus, biriyanis, qormas and kababs are all very well, but the keynote of Hyderabadi cuisine is a khatta salan (sour curry)—such as baghare baigan, tamate ka kut or a simple khatti dal—which is the starting point for planning any Hyderabadi meal. Everything else, whether lamb, fowl or fish, comes later. This is something north Indian Muslims find rather strange—almost as strange, in fact, as the Hyderabadi Urdu dialect.

    Khatta salan comes first in Hyderabadi cuisine, before fish or fowl, something north Indian Muslims find strange.

    Because it originated as a cuisine of the elites, Hyderabadi cuisine is generally a slow-cooked labour of love. Even the humblest dish calls for a certain artistry, and presentation is as important as flavour, texture and fragrance. So where can you get good, authentic Hyderabadi food? Unfortunately, the answer is that it’s something you get only in people’s homes. Well, there are two other possibilities: Hyderabadi weddings and the Nizam Club, so you could try to wrangle an invitation, or gatecrash. Alternatively, there’s Shadaab, a little eating house in the Old City, or the slightly more upmarket Point Pleasant in Banjara Hills. But your best bet would be to order from somebody like Begum Aziza Hassan, famed for her pluperfect shikampurs, baghare baigan and biriyani.

    The drive from Hyderabad to Vijayawada—the heartland of Andhra cuisine—takes only five hours, but it’s a journey into a different cultural ethos. The road heads east, through dramatic rockscapes, some of the last remnants of the famous boulders of Hyderabad, sculpted into fantastical formations by 2.5 billion years of wind and storm; the rest, sadly, have fallen prey to real estate development, and a unique national treasure has been squandered.

    The road takes us through places whose names all seem to end in either ‘pally’ or ‘gudem’ (Tangallapally, Maggalapally, Yellareddigudem, Annapareddigudem). Our driver insists on driving on the wrong side of the road, at 140 kmph. Every time I admonish him, he obediently gets back into his lane—but only briefly. I think I’m going to have a cardiac arrest, as he continually swerves left at the last possible moment to dodge oncoming vehicles. Hesitantly, I ask him how long he’s been driving this route. “Seven years, sahib,” he replies, impassively. I philosophically tell myself he knows what he’s doing, and close my eyes and try to sleep. But I swear to myself there’s no way I’m going to go back this way; I shall return to Hyderabad by train.

    Chilli land Guntur’s firestick chilli is delectable torture. (Photograph by T. Narayan)

    As we approach Nalgonda, the land flattens out, with lines of pencil-straight toddy palms. In the summer, villagers sit by the roadside, selling tadgolas, the fruit of the toddy palm—translucent, cool, luscious under their fleshy ochre skin. Apart from these, and the creamy local sitaphals, foodwise, the drive is uninteresting; it’s only near Guntur that things look up, with the nondescript dhabas giving way to stalls selling scorching chilli mirpakaya bajjis.

    From Nalgonda, the road swoops south, and the landscape slowly turns a lush shade of green: this is the rice bowl of India, watered by the Krishna river. We’re now crossing the divide into coastal Andhra—the historic ‘Coromandel Coast’ where, in the 1750s, the French and British intrigued and battled so fiercely. At first, the French seemed well-entrenched here, but the English, of course, ultimately finessed them. They absorbed this strategic coastal belt into their Madras province. And so it remained, right until 1953, when it became India’s first linguistic state, Andhra. Then, three years later, the Telangana region was added on to it—a political marriage that’s been on the rocks for 40 years. All that’s left of it now is a bitter tussle over who gets to keep the dowry of Hyderabad. (So much for the logic of linguistic states.)

    Apart from being India’s rice bowl, coastal Andhra also claims to produce the sweetest jaggery, the thickest curds and the best chillis. Guntur, in fact, is perhaps the chilli capital of the world: it is home to the world’s largest chilli market, and its chilli farms make the largest single contribution to India’s output of 1.1 million tonnes of chillis per year. And while its chillis may not be the world’s hottest (that distinction goes to Assam’s bhootjholokia chilli), the Guntur ‘firestick’ chilli is hot enough for the police to use, allegedly, as a means of torturing stubborn suspects. This is hard-core chilli country, and you see evidence of it everywhere, from the vivid scarlet stretches of drying chillis by the roadside to the city’s eating joints, which offer foods that run all the way up the Scoville scale, from the merely spicy to the truly incendiary. (The gunpowder-sprinkled ‘Guntur idlis’ are a speciality.)

    Family affair A Hyderabadi meal. (Photograph by A. Prabhakar Rao)

    If Hyderabadi cuisine was largely the product of history, Andhra cuisine is a result of geography. Its themes are rice from the delta; tamarind, green mango and gongura (sour roselle leaf) that grow here in abundance; dour vegetables like brinjal, lady’s finger, drumstick and gourd; fresh seafood from the coast and, of course, the chillis of Guntur. The cuisine, unsurprisingly, is one of the world’s hottest, and so a meal always ends with a soothing dollop of curd-rice—the ancient secret for dousing the fire of the chillis (the ancients intuitively understood that chilli molecules are fat-soluble, not water-soluble, which is why cold water never helps).

    A typical Andhra meal includes steaming rice, a pappu or dal, a couple of pulusus or curries and rasam. There might also be a sambar and chaaru (something roughly in between a sambar and rasam). And for extra zing, there’ll be an array of pickles, chutneys and kaaram, or spicy powders. The items are laid out on your banana leaf in an ergonomic, traditional pattern: rice in the middle; curries on the right; pickles and pachadi on the left; and special delicacies, like pulihora, in pride of place at the top right-hand corner. The thematic flavours are chilli and gongura, and given the fact that Andhra is such an intensely political state, such characteristics sometimes acquire a political undertone: during the Separate Telangana movement, for example, there was crude graffiti shouting not just ‘Andhra go back!’ but also ‘Gongura go back!’ and ‘Mirchi go back!

    What if the French had trumped the English in Andhra? Would we be eating creolised fish pulusus?

    Unlike Hyderabadi cuisine, Andhra cuisine never had the advantage of court patronage—which played an important role in the evolution of, for example, Telangana cuisine. It was, instead, essentially the food of the common man—which is why it remained simple, earthy and robust. It’s interesting to speculate what would have happened to Andhra cuisine if history had turned out differently. What if the intrinsically Telugu Vijayanagara empire had conquered the Cholamandal coast, and lasted a century longer? Or, what if the French—who were once well-ensconced here—had trumped the English, and wrought a Pondicherry-like influence on the region and its cuisine? Might we, perhaps, today be eating creolised fish pulusus with baguettes made of rice-flour?


    From Guntur, the road turns north and crosses the Krishna river into Vijayawada. One of the city’s landmarks is Babai Hotel, originally a footpath stall set up in 1942 by Patruni Shyama Murthi, affectionately called ‘Babai’ (uncle), who invented what many consider to be the ultimate idli: a supremely fluffy creation, topped with a blob of home-made butter. Babai’s idli became so popular that his stall became a pilgrimage centre for Andhra Pradesh’s film stars, tycoons and politicians, and it’s said that the idli had no fixed price: wealthy patrons would simply hand over a sheaf of notes, based on how much they’d enjoyed their meal. Today Babai’s idli joint, now run by his nephews, may not be what it once was, but it’s still a shrine for foodies.

    Our journey had ended; it was time to go back. I took one look at our driver and recalled our trip from Hyderabad, driving on the wrong side of the road, at 140 kmph. It didn’t take long to make my decision. I paid him off and caught the Narsapet-Hyderabad Express instead. Discretion, truly, is the better part of cowardice.

    Do-Gosht Biriyani

    One of the secrets of a good Hyderabadi biriyani is said to be the generosity of the proportion: it should ideally be one portion of meat for every portion of rice. And then there’s the ‘do-gosht biriyani’, or two portions of meat for every portion of rice! Two much of a good thing.


    MLA Pesarattu

    Pesarattu is the Andhra version of a dosa, but made of green gram instead of rice. A popular variant is the ‘MLA pesarattu’, stuffed with upma. It apparently got its name from the state’s MLAs, who invented this greedy snack in the MLA canteen to sneak into the assembly and eat during long, boring sessions.


    When he’s not waxing eloquent on food, Anvar Alikhan is an advertising professional


    source: / Society / Magazine, January 07th, 2012

    Special Issue: THE AROMAS OF INDIA

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    School assistant suspended for allegedly encouraging untouchability





    Setting an example:Collector Smita Sabharwal and SP V. Ravinder having lunch prepared by Dalits along with students at ZPHS Sundaragiri village in Karimnagar district on Friday.— Photo: Thakur Ajay Pal Singh

    It was a welcome surprise for students of Zilla Parishad High school in Sundaragiri village of Chigurumamidi mandal on Friday as they had community lunch along with top officials of the district.

    Collector Smita Sabharwal, Superintendent of Police V. Ravinder, Karimnagar RDO Hymavathi, Huzurabad DSP Nagalaxmi, DEO Purnanda Rao and others set an example by eating the midday meals prepared by the Dalits at the school.

    Warning the officials of serious action if anyone encouraged untouchability, the Collector ordered suspension of Hindi school assistant Satyanarayana for allegedly encouraging untouchability among the students and forcing them to shun meals prepared by the Dalits due to differences with the school headmistress.

    She also found fault with headmistress Vasantha for not informing higher authorities about the issue.

    She said that the sensitive issue came to the administration’s notice through a report published in The Hindu on December 16.

    The Collector visited the village on Friday and interacted with the students. Later, she inquired with the headmistress Vasantha about why the students were refusing to eat the meals and inspected the records.

    Ms. Sabharwal and Mr. Ravinder picked up plates, had the food served by Dalit women and sat along with the school students to eat the lunch comprising potato curry and sambar.

    Surprise checks

    The Collector said that the food quality was good and nutritious and noted that over 200 students were eating midday meals against the school’s total strength of 260.

    She said the RDOs and DSPs had been instructed to visit the schools regularly to check the practice of untouchability in the educational institutions.

    source: / News> National / by Staff Reporter / Karimnagar, December 24th, 2011

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    December 26th, 2011adminBusiness & Economy, Science & Technology
    Hyderabad, DEC 23:

    Premier Explosives, which produces solid propellants and critical components that power missiles, including the recent Agni-IV, has expanded its production facilities.

    A new expansion project, with an investment of Rs 10 crore has been added to its existing manufacturing unit at Peddakandukuru in Nalgonda district of Andhra Pradesh. It will cater to the needs of tactical missiles like the Nag, Astra, Akash, and Pinaka.


    Premier Explosives, the traditional private sector manufacturer of explosives for mining and commercial sectors, has specialised in meeting some of the niche demands of India’s strategic sector — defence and space. The new unit was inaugurated by Mr Avinash Chander, Chief Controller, R&D (Missiles and Strategic Systems), Defence Research and Development Organisation.

    Mr A.N. Gupta, Chairman and Managing Director of Premier Explosives said the company has been producing solid propellants since 2003. The present facility for tactical missiles was an attempt to help the country reach self-reliance in defence supplies.

    In the successful November launch of Agni-IV (beyond 3,500-km range intermediate range ballistic missile), Premier Explosives made the second of the two stage rocket motors along with the two igniters, he told Business Line.

    Ms Tessy Thomas, Project Director of Agni-IV said the igniters and Daisy-2 motor produced by Premier met all the quality parameters in static test as well as the flight test.

    Mr Avinash Chander said, “Premier has demonstrated over time that it is a reliable private partner with its consistent quality of products and technical ability in various projects undertaken by the Advanced Systems Laboratory and the DRDO.”

    Premier Explosives has already supplied critical components like the ‘smoke less’ composition (which helps an aircraft avoid detection after the launch of the missile) for the Astra missile.

    source:// / Companies / by M/ Somasekhar / December 23rd, 2011


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    December 23rd, 2011adminBusiness & Economy

    DECEMBER 20, 2011IBM has opened a branch office in Visakhapatnam, Southeast India as part of the company’s continued geographic expansion initiative to increase its presence in key growth markets.

    AsianScientist (Dec. 20, 2011):

    IBM announced this Monday the opening of a branch office in Visakhapatnam, Southeast India as part of the company’s continued geographic expansion initiative to increase its presence in key growth markets.

    The new office was inaugurated by Mr. Sanjit Singh Lamba, Managing Director of Eisai Pharmaceuticals, one of IBM’s customers in the region.

    In 2011 alone, the company opened six new branch offices in India as it expands its reach to smaller, rapidly developing cities as part of its plan to establish a presence in over 40 cities across India and South Asia by 2013.

    Earlier this year IBM opened new branches in Coimbatore in the State of Tamilnadu, Indore in the State of Madhya Pradesh, Dehradun in the State of Uttarakhand, Guwahati in the State of Assam, and Raipur in the State of Chhattisgarh.

    “India plays a key role in our growth market strategy and we have opened six new branches across the country this year taking us closer to our clients and partners in India’s rapidly evolving regional cities,” said Bruno Di Leo, General Manager, IBM Growth Markets Unit.

    Visakhapatnam is an important port city in Southeast India, and has experienced rapid economic growth in recent years due to the development of petroleum, steel, fertilizer, and IT industries.

    To support its regional expansion initiative, IBM has also been actively recruiting new business partners across the country – in 2011 over 1,000 new business partners from India/South Asia have registered via IBM’s PartnerWorld program.

    Clients in Visakhapatnam include Eisai Pharmaceuticals, the Indian arm of Eisai Group, Japan; and Phoenix IT Solutions, a fast emerging software company.——

    Source: IBM.
    Disclaimer: This article does not necessarily reflect the views of AsianScientist or its staff.

    source: / Home> Tech & Pharma / December 20th, 2011

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    December 23rd, 2011adminBusiness & Economy, Science & Technology
    Long-term plans: The Director of National Institute of Oceanography (Goa), Mr Satish R. Shetye, releasing a brochure at the 48th annual convention of Indian Geophysical Union in Visakhapatnam on Tuesday. The Research Professor from Rice University (US), Mr Manik Talwani, (second from right) is also seen. — Photo: K.R. Deepak            (Business Line)
    There is an imperative need for India to frame a long-term policy on exploration of crude, as stocks are fast getting depleted and consumption is going up by leaps and bounds, according to Prof. Manik Talwani, of Rice University (USA).

    He was speaking here on Tuesday after inaugurating the three-day Indian Geo-physical Union (IGU)’s forty-eighth annual convention, jointly organised by the National Institute of Oceanography, the National Geo-physical Research Institute and the Andhra University.

    He said that soon the reserves in the country, estimated at 5.6 billion barrels, would become depleted and consumption was going up all the time.

    The present consumption is 3.2 million barrels a day and the production 6,80,000 barrels a day. The per capita consumption is one barrel as against the world’s 23.6 barrels.

    He said the country would have to adopt new technologies to extract more oil from its wells and it should strengthen ties with oil-rich countries. He said Venezuala, Saudi Arabia, Iran and Iraq in particular should be befriended. The normal practice was to extract only 30 per cent from the well abandon it. The exploration should become deeper.

    Earlier, Prof. Talwani released a book named “Tectonics of the eastern continental margin of India” authored by NIO scientists K.S.R Murthy, A.S Subrahmanyam and V. Subrahmanyam.

    source: / Home> Industry & Economy> Economy / by Our Bureau / December 20th, 2011

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    December 23rd, 2011adminScience & Technology

    Like medical care and nursing care, the concept of pharmaceutical care should have a predominant role in the healthcare planning system as it is a part of the drug therapy assessment, opined a group of Pharm D interns of the Raghavendra Institute of Pharmaceutical Education and Research (RIPER), Anantapur district, Andhra Pradesh.

    According to them this concept has originated in 1990 with the establishment of International Pharmaceutical Federation and it is known in USA as medication therapy management and in Australia as drug action plan. The students have made a research study on the emerging concept of pharmaceutical care.

    “This concept has opened new ways for pharmacists to establish their presence and prove their mettle in the healthcare team. Further it has made a space for the pharmacists to get involved in taking a better clinical decision by giving better treatment options to the physicians in order to deliver better treatment outcome,” said SKR Sowmya, a Pharm D intern.

    Their study reveals that pharmaceutical care planning is a systematic, comprehensive process with three primary functions such as identifying the patient’s actual and potential drug-related problems, resolving the problems and prevent the problems. It involves a stepwise approach in assessing the drug therapy given to the patient and pharmaceutical related problems emerging out of it. It is the responsible provision of drug therapy for the purpose of achieving definite outcomes that improve a patient’s quality of life. The pharmacist is responsible for achieving the desired outcomes at all levels of pharmaceutical care.

    According to another intern, A Srinath, the concept of pharmaceutical care extends itself to other aspects of pharmacy practice including traditional and clinical pharmacy. It has its own uniqueness over clinical pharmacy, patient counselling and pharmaceutical services.

    A standardized method for the provision of pharmaceutical care includes collecting and organizing patient-specific information, determining the presence of medication-therapy problems, summarizing patient’s health care needs, specifying pharmaco-therapeutic goals, design and develop a pharmaco-therapeutic regimen, develop a monitoring plan in collaboration with the patient and other health professionals, documentation of pharmaceutical care… etc.

    The view point of N Sreelalitha, a Pharm D intern, who also associated in the study, is that the focused areas of practice where the pharmacists are being exclusively recognized are in drug monitoring, disease monitoring and drug/ disease management by protocol. The clinical skills and activities by pharmacist in pharmaceutical care include patient assessment, patient education and counselling, patient- specific pharmacist care plan and drug- treatment protocols.

    source: / Home> Pharmacy & Trade / by Peethaambaran Kunnathoor, Chennai / Wednesday, December 21st, 2011

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