Expensive Restaurents

Italy Eagle Ski Club, Switzerland

There are very few who cater to the whims and fancies of the super rich and the Eagle Ski Club in Switzerland is one of them. Although the food at this mountaintop restaurant is not so expensive, you have to be a member to dine here, and the membership costs a whopping $50,000. If you make it through the strict selection procedures and three-year waiting list, Hollywood stars and the European royalty is likely to be occupying the neighboring tables.


Solo Per Due, Italy

Solo Per Due, which means ‘just for two’ is the world’s smallest restaurant with just one table for two. A dinning experience worth the money is especially designed for those who are romantically inclined. In summers, guests are served aperitifs in the vine shaded garden. In winter, they can snuggle by a log fire. This is followed by a delicious, local, seasonal Italian cuisine, which costs $426 per person. The restaurant takes just two people at a time and all the attention will be directed to you. W hen you are ready for your meal, the lights go down, the atmosphere takes on a magical quality and you can summon the waiter by tinkling a silver bell. If this doesn't feel lavish enough, add a personal firework display and a Ferrari hire. El Bulli, Spain

El Bulli, perched above a remote bay two hours north of Barcelona, opens only six months a year because its chef, Ferran Adria spends the winter in a laboratory, creating new culinary concoctions. El Bulli offers a 30 course meal that costs around $426 per head. The menu includes parmesan snow, pinecone mousse, freeze dried foie gras and a wide range of amazing flavors that dissolve in your mouth. You need to have sheer luck to get a table booked at El Bulli because as soon as booking opens all the seats are sold out for the next six months.

Azim Premji Conferred Honorary Doctorate By Prime Minister of India

Wipro Chairman Azim Premji was conferred with the degree of Doctor of Science from IIT Bombay by the Prime Minister Dr. Manmohan Singh an honour for his for reaching and his extraordinary commitment to trade and indutries

SAP HANA - Chennai

The Hindu : Business / Companies : HP support centre in Chennai for SAP

TOP 10 INDOOR PLANTS

SPIDER PLANT





A beautiful houseplant that’s been a favorite for years, this one comes in a number of varieties with the most common of them having green leaves with cream or white stripes. The arching stems have an old fashioned appeal and reach up to one foot tall and two feet wide. They make handsome hanging plants and require medium to bright light to grow. This elegant plant is also fabulous at removing poisonous gases and for best effects, it should be kept in the kitchen or near the fireplace as these are the places where carbon monoxide accumulates. To keep your spiders healthy, use distilled water to reduce the incidence of brown tips on the long leaves. When you buy you plant, remember to look for a specimen that has plenty of green foliage and no brown under leaves.

BOSTON FERN




An exotic plant that has gracefully arching fronds and frilly leaves, this graceful houseplant became common about a hundred years ago, largely replacing the leafy sword fern of the Victorian era. The plant’s benefits go beyond the aesthetic; the Boston fern acts as a natural humidifier, absorbing common air pollutants and releasing water vapor. By releasing moisture into the air, they remove nasty air pollutants such as benzene, formaldehyde and xylene, and provide clean air inside the home. The best way to care for your fern is to simulate its native tropical woodland. Hang it by an east or north-facing window as ferns like moderate indirect light. Water very often and keep the soil moist but not soggy. Mist fronds regularly and if you notice yellowing fronds at the base, it means that your fern is too warm. If the fronds are yellowing with no new growth, it means the air is too dry and you need to mist it. If the fronds are pale and bear scorch marks, obviously, it’s getting too much sun. Remember to always protect ferns from midday sun in the summer.


ENGLISH IVY





The most common of all, the English Ivy, is exceptionally easy to maintain and is very versatile. The plant must be washed periodically to prevent spider mites. English Ivy is well suited to asthma patients and those with allergies. The leaves are deep green and are ideal as topiaries. Easy to grow in bright sunlight, the plant has the amazing capability of removing benzene, formaldehyde as well as off-gassing various chemicals released by synthetic materials, keeping the inside air non-toxic. With its ground-covering property, the plant often serves well in landscaping.

ALOE-VERA




This succulent plan, known as the "healing plant" for its first-aid benefits, grows very easily. Aloe thrives without needing much care which makes it an ideal choice for a busy or an absent-minded plant lover. In winters, give your aloe good exposure to light and don’t water it too often. Let the soil dry out completely before watering. Come summer, it can be set outside and left to its own devices. Not only does the plant work wonders on our skin, but it also filters various gas emissions from dangerously toxic materials. When you buy your aloe, make sure to choose an aloe plant with no brown spots and plenty of thick, hearty leaves.

SNAKE PLANT





Widely used as an ornamental plant, the snake plant is an evergreen perennial one that is tolerant of irregular watering and less lightning. Scientists at NASA have found out that this plant has the amazing capability to absorb formaldehyde, nitrogen oxides and a variety of other chemicals present in the air. Available in taller and shorter forms, the snake plants can grow under low or bright light conditions. Having sword-shaped leaves, the plant touches up to four feet in height and creates great accents to any room.


PEACE LILY





Winning the award for the most elegant, the Peace lily has white flowers with long, dark leaves, and does not require too much sun; yellowish leaves may indicate that the plant is receiving more sunlight than it needs. The plant is also known for reducing harmful indoor toxins that may cause cancer. An easy-to-care-for houseplant it does best when placed within six to eight feet of a window. If the leaves begin to droop, it may need more water; make sure the soil dries out between watering sessions. Beware cat owners! Lilies are highly toxic to cats and can cause kidney failure if ingested. They have not shown the same poisonous effects to dogs. To keep them healthy and pretty, you need to keep the roots moist but not wet. A lily requires less water in winter, and mist the leaves frequently. To keep them blooming, repot your plant every spring.


JADE PLANT




Also called the Money Tree, it is both beautiful and is thought to bring good luck. Water your jade with the “drench and drain” method, allowing the soil to dry out before completely soaking the root system again. It can go all together without aqua for up to a month! It is tolerant of a little shade, but will do better if placed next to a window. Best of all, there’s no need to spend more on a large plant, if cared for properly, not only will the plant outlive you, it can become pretty huge. If grown under particular conditions, Jade plant may produce small white or pink leaves. If you want to spread the luck associated with this plant, all you need to do is to cut off a stem below the node and plant it directly in the moist soil in a friend’s house.

AFRICAN VOILET




The African violet can flower throughout the year and fits neatly on a desk. To ensure its prosperity, adhere to these simple rules; the African violet needs more sun than the average green foliage plant. Wait till the surface of the dirt is dry then water directly at the roots of the plant. Keep the plant moist by placing the plant on a tray of pebbles or mist it often. If you want to share your new found beauty, all your friends need, is a snippet of a leaf cutting from an adult violet.


AMAZON ELEPHANT EAR





Huge, arrow-shaped leaves, ridged edges and bright white veins give the elephant ear an air of the spectacular. This is a truly tropical plant and therefore you should care for it in a way so that plant is fooled into thinking it’s still in the jungle. Here’s what you do; Mist its leaves often to create jungle-like humidity. Keep the plant in bright, indirect light in winter and semi-shade in summer. Do not expose to direct sunlight! Water it only sparingly in the winters and more often in summer. The general rule of thumb for how much you need to water it is few inches into the soil to make sure the root system is moist. If the tips of the leaves curl up and turn brown, that’s a sign of over-watering. Repot the plant every spring.

BROMEDIADS





This colorful group of jungle natives loves artificial light, making them perfect for home or office. Most bromeliads bloom once a year if the climate is sufficiently warm and moist. Many varieties, such as the Amazonian zebra plant, and the neoregelia tricolor, have striking foliage all year round. To make sure that you have healthy plants, ensure that your plant has good drainage and don't over water it; bromeliads have tiny root systems and are easily drowned. Mist the leaves in the summer and water every one to two months from above, filling the vase-like structure in the center of the plant to simulate rainfall. Keep the soil moist but not wet.

TASTE OF INDIA

ANDHRA PRADESH



Andhra cuisine is the spiciest and the hottest of all Indian cuisine. Chilies and spice are used in abundance to prepare some of the most lip- smacking dishes, which can be savored forever. A prime dominance of the Mughal Emperors in the past is reflected in the veritable palate of Hyderabadi delicacies.

The food habit in Andhra Pradesh is a mix of Hindu and Muslim styles. The Andhra cuisine is mostly vegetarian except those near the coastal areas. A typical Andhra meal is characterized by the famous hot chutneys, pickles, fried chilies and powder. Curd is always served as a cooling accompaniment. A very popular food of Andhra Pradesh is Pulihara or tamarind rice. 'Avakkaya', a mango pickle is also very popular.

Hyderabad has a distinct Muslim influence that offers the taste of the Nawabs. Biriyani is the most famous preparation and comes in different varieties to choose from. Different types of mutton and chicken dishes are also popular in Hyderabad. These are accompanied by sidekicks like succulent kebabs and koftas.


GOA




Goan cuisine is a heady combination of Portuguese, Konkan and Malvani cooking influences.

The long coastline along the Arabian Sea has influenced the cuisine of the local people. Seafood is preferred compared to other meats. Fish, prawns, mussles, oysters, crabs and lobster dishes are a specialty of Goan cuisine. Most of the Goan dishes are incomplete without coconut, one of the main flavoring agents. Being on the Konkan coast, spices are generously used.

Among the most popular cuisines of Goa is Pork Vindaloo, whose name derives from the Portuguese words vinho (wine vinegar) and alhos (garlic). Coconut, red chillies and other spices are library used in Goan curries such as xacuti and cafreal, which is enjoyed with rice and fugads (stir- fried vegetables). Bebinca, a multilayered cake made with eggs, molasses and coconut milk is a famous Goan dessert.

Feni, a cashew nut liqueur and port are the local favorites in Goa.

KERALA



Kerala is known as the ‘spice garden' of India, growing almost all Indian spices cinnamon, cloves, nutmeg, mustard seeds, fenugreek and black peppercorn among many other different varieties. Kerala got its name from the word ‘Kera' meaning coconuts that has played a dominant part in the cuisine of Kerala. Kerala food is very hot and spicy with a unique aroma.

Like the rest of South India, people of Kerala are a gastronome with a difference. They usually prefer rice with a hot and spicy fish curry. Various types of spices are used in their cooking, which gives a distinctive flavor to every dish. A very popular dish is Appam, a rice pancake with a fluffy center eaten with vegetable or mutton stew. Puttu, a dish made from steamed rice flour in long hollow bamboo sticks and eaten with steamed bananas and spicy stew is a famous dish in Kerala. A must have dessert in Kerala is ‘Payasam' or ‘Adapradhaman' which is a blend of rice and milk.

KARNATAKA



Karnataka is famous for its culinary variety. The cuisine has a diversity based on regional specialties, be it vegetarian or non- vegetarian. Karnataka is renowned for its outstanding vegetarian delicacies that have the aroma of its indigenous spices.

If you want to relish the real taste of this state, then don't miss their lavish breakfast. Some typical breakfast dishes include the famous masala dosa, Bisi bele bath (hot lentil rice), Khara Bath (spicy semolina with vegetables), Kesari Bath (a sweet snack made of semolina) and idli (rice and lentil cake) and uppitu (made from semolina). And the common side dish that is eaten with these is coconut chutney, sambhar and rasam.

The regional cuisines of Karnataka are varied and each is marked with its own unique flavor and texture. Mangalore's fare has a Goan touch with distinct fish and meat specialties cooked in coconut milk. Kane fry (lady fish) is one of Mangalore's famous dishes while Patrode (steamed and stuffed colocassia leaves) is a specialty of this region. Pandi curry (pork curry), Kadumbuttu (round balls made from rice) and koli curry (chicken curry) are popular dishes from the Kodagu region.

Karnataka is also known for extensive varieties of desserts. Mysore Pak, Chiroti and Dharwad Peda and obattu are some of the popular sweets of this state.

TAMIL NADU





The cuisine of Tamil Nadu has a rich taste and is known for its spices. Tamarind is generously used in almost all Tamil preparations along with chillies and peppercorns.

A typical Tamil Nadu breakfast consists of idly, dosai, pongal, Uppuma and Vada accompanied with sambar, rasam and coconut chutney. Lentils, grains, vegetables and rice are consumed extensively in Tamil Nadu. For non- vegetarians, the Chettinad cuisine is a must try. The dishes are one of the spiciest and the most aromatic. The name Chettinad cuisine comes from the place of its origin, Chettinad in Karaikudi. The well known Chettinad chicken is a specialty of Tamil Nadu and is a pleasure to the palates. A thin soup made of tangy spices, lentils, pepper corn, chillies and tamarind water, popularly known as Rasam is also a favorite dish in Tamil Nadu. It is either enjoyed with rice or simply drunk.

A scrumptious meal must be ended with a drink and you have an option of hot aromatic filter coffee or a glass of buttermilk.

SIKKIM



Sikkim, the land of mighty Kanchenjunga, has a mixed culture as it shares its borders with Tibet, Nepal and Bhutan and as a result the food is a unique blend of Chinese, Bhutanese, Nepalese and Indian. The food habit in Sikkim has been passed down through generations. Though maize is their staple diet, rice is most commonly used in every preparation. Fermented food is very common in these regions as it can be stored for long time.Momo is a very popular Tibetan delicacy that has traveled outside Sikkim and has reached every corner of this country.

Momo is a flour based dumpling filled with minced meat and vegetables. These are eaten hot with red chilly sauce and tomato pickle. Another popular Tibetan dish, which is a must have in Sikkim is Thukpa or Gya Thuk. It is a traditional Tibetan style noodle soup. There are other fermented dishes like Kinema, Gundruk and Sinki.

WEST BENGAL





The cuisine of Bengal is shaped by its lush green fields, abundant water by the monsoon rains and the fertile coastline along the Bay of Bengal. Bengali food is dominated by fish, rice and various vegetables. Mustard oil is chiefly used to add the flavor and tang to the aromatic dishes. Bengali food is a perfect blend of sweet and spices. Bengali cuisine is also known for its large varieties of sweets.

Fish is centerpiece of Bengali meal. Fish with mustard or Shorshey mach is one of the most popular dishes in Bengal. Prawns in coconut gravy and steamed hilsa fish are also a Bengali's favorites. Fish curries are accompanied with dal (lentil puree), vegetables and chutneys. Shukto, a medlay of vegetables is also popular as it is believed to be good for digestion.

For centuries, sweets reign as the integral part of Bengali food. Bengali sweets are usually milk based. Some popular Bengali sweets are Rasugolla are cottage cheese balls dipped in sugar syrup, Mishti Doi is sweetened yoghurt and Sandesh is made of delicately flavored cottage cheese.Bengalis love to eat and Kolkata's street food is unique. The most popular snack is Kolkata rolls, which is a parantha wrap with seasoned meat or vegetable filling. Not to be missed is the Kolkata chaats and the delicious biriyani.

MAHARASHTRA



In Maharashtra, people worship their food and consider it sacred. Maharashtrian cuisine is a combination of Konkani and Varadi. Though different in taste, both these food types use lot of fish and coconut.

Among non- vegetarian delicacies, Bombil or Bombay Duck, a type of fish, is commonly eaten. It is served batter fried and crisp. Freshly made relishes perk up a typical vegetarian Maharashtrian meal. Brinjal is the most-liked vegetable, and a common preparation is Bharlivangi (baby brinjals stuffed with coconut).Puran Poli, is a popular festival dish, is a sweet Indian bread, stuffed with a mixture of jaggery, gram flour and sweetened yoghurt.

Mumbai's Chowpatty beach is famous for its lip smacking evening snacks. Pav Bhaji, bhelpuri, chaat, pani puri and dosa are very popular among the daily visitors as well as the tourists.

GUJARAT



Gujaratis are mostly vegetarians with Jain and Buddhist influence. Gujratis have a sweet tooth hence every Gujarati dish has a touch of jaggery or sugar in it. Gujarat is divided into four regions, thus they have four variations of eating habits.

In South Gujarat, people love sweets especially the Nankhatai, a kind of biscuit, which is available in almost all bakery shops. North Gujarat is famous for its thali spread, which consists of Farsan (an appetizer and a popular Gujarati snack), Khaman Dhokla, a variety of Dal, fluffy puri, vegetables, sprouted beans, Dhoodhpak, papad, chutney and pickle. In Kathiawad, the third region, Dhebras and Peanut Chikki are popular. Dhebras is made from wheat flour, yoghurt, spinach, green chilies, sugar and salt while peanut chikki is a cookie made from peanuts and jaggery. In Kutch, the meals are very simple and consist of rice and lentils.

RAJASTHAN




The land of sand, Rajasthan is known for its Marwari and Rajput cuisine. A Rajasthani platter has a selection of mouth watering fare, which is dry but has a touch of soft butter or milk. The impact of an arid landscape, scarcity of water and vegetables is clearly visible on their plates. Most of the dishes are cooked using minimum water and more of milk, buttermilk and clarified butter. Because of the scarcity of greens and vegetables, dried lentils, beans, delicacies made from gram flour are used liberally in the dishes.



When in Rajasthan, don't forget to try out their three famous dishes: Daal- Bati- Churma, Kair Sangri and Lal Maans. Kair is a fruit that is camel's favorite while Sangri is a wild leaf. The seeds and the leave are soaked overnight, boiled and then fried to prepare a delicacy that is accompanied with a combination of spices and dried mango. On the other hand, Dal-Bati- Churma is a Marwari signature dish that is made from wheat dough. It is then baked and eaten with a dollop of ghee and a bowl of lentils. Lal Maans is an appetizing meat curry made with abundance of red chilies. A trip to Rajasthan remains incomplete without trying the famous Bikaner aloo bhujiya (fried shredded potatoes) and Ghevar, a sweet delicacy especially prepared during the festival of Teej.

PUNJAB



Punjab is India's bread- basket as it is the richest agricultural region producing half the wheat, rice and millet grown in the country. In general, Punjabi food has a rustic flavor and matches the robustness of the place. Simple and hearty, it comes with no unnecessary accompaniments. Milk, clarified butter, fresh curd, wheat, lentils, greens and chicken play a dominant role in Punjabi cuisine. However, this cuisine also has touches of Mughlai influence, hence we have delights like murg makhani. Varieties of breads are consumed in Punjab. In villages, the women use the community ovens or tandoors to prepare chapatis, paranthas and the most well known Punjabi bread, makke di roti. Makke di roti is made of corn and is eaten with luscious green gravy, Sarson ka saag. They both compliment each other and the duo is known as the 'Passion of Punjab'.

Punjab is also well known for its local restaurants or the roadside dhabas. When in Punjab, don't miss the legendary juicy red tandoori chicken and the scrumptious butter chicken and finally wash down all the fiery masala with a tall glass of rich, creamy lassi.

JAMMU & KASHMIR





Jammu & Kashmir is popularly known for its flavor and aroma. Kashmiri cuisine has an influence of Kashmiri Buddhists, the Muslims and the Rajput. In the 15th century, cooks had migrated from Samarkhand to Kashmir. The descendents of these cooks are now called as the Wazas or the master chefs of Kashmir.

In Kashmir’s tradition, Wazwan remains to be the most valued, popular and the most formal multi course meal, which is generally prepared by Wazas during festivals. The multi-course meal is an elaborate affair with around 36 delectable dishes. The choice of delicacies in Wazwan features ecstasies like rishta (meat balls in yoghurt sauce and aniseed), dhaniwal korma (chicken simmered in curd and fresh coriander), tabak maas (sauted lamb chops), lotus roots and guchi (morel mushrooms). Mutton Rogan Josh, a hot Kashmiri meat delight is also very popular and well known all over India. Rogan means oil, while josh means heat, thus the name Rogan Josh means cooked in oil in intense heat. A meal concludes with a bowl of Gushtaba, an exclusive meatball dish and a bowl of Phirni, a dessert.

HYUNDAI NEW SONATA ON NH7

Here the NEW HYUNDAI SONATA FLUDIC on Chennai-Bangalore Natinonal Highway for test. Near Hyundai company Irungattoi

DELHI AUTO EXPO - FIAT NEW UNO 2012

Italian car manufacturer is again going to launch its new UNO.