India a living example of religious tolerance: Dalai Lama

Lucknow, Jul 21: Madhya Pradesh Governor Lalji Tandon, a veteran political figure in Uttar Pradesh where he had served as a cabinet minister, died at a hospital here early Tuesday.

The 85-year-old was admitted to the hospital on June 11 with breathing problems, fever and difficulty in urination.

He died at 5:35 am in Medanata Hospital, according to his son Ashutosh Tandon, a UP cabinet minister.

Lalji Tandon is survived by wife and three sons.

His body will be kept at his official residence in Hazratganj and later at his Sindhi Tola residence in Chowk to enable people to pay their last respects.

The last journey will start at 4 in the evening for the Gulala Ghat where his last rites will be performed later in the day, Ashutosh Tandon said in a statement.

The UP government has announced three days mourning as a mark of respect to Lalji Tandon, a former cabinet minister, a government spokesman said.

Belonging to the Atal Bihari Vajpayee and L K Advani era of BJP leaders, Lalji Tandon proved himself as an able administrator during his decades-long political career in Uttar Pradesh.

A former Lok Sabha MP, he was later given gubernatorial responsibility.

He took oath as Madhya Pradesh governor on July 29, 2019, when the Congress was in power in the state, after serving in the same post in Bihar for nearly 11 months. 

New Delhi, Apr 22: Prime Minister Narendra Modi on Wednesday said that The Epidemic Diseases (Amendment) Ordinance, 2020, manifests his government's commitment to protecting healthcare workers braving COVID-19 on the frontline.
"The Epidemic Diseases (Amendment) Ordinance, 2020, manifests our commitment to protect each and every healthcare worker, who is bravely battling COVID-19 on the frontline. It will ensure the safety of our professionals. There can be no compromise on their safety!," Prime Minister Modi tweeted.
The Central government on Wednesday brought an ordinance to end the violence against health workers, making it a cognizable, non-bailable offence with the imprisonment of up to seven years for those found guilty.

"We have brought an ordinance under which any attack on health workers will be a cognizable, non-bailable offence. In the case of grievous injuries, the accused can be sentenced from 6 months to 7 years. They can be penalised from Rs 1 lakh to Rs 5 lakh," Union Minister Prakash Javadekar briefed media after the meeting of the Cabinet.

"Such crime will now be cognisable and non-bailable. An investigation will be done within 30 days. Accused can be sentenced from three months to five years, and penalised from Rs 50,000 up to Rs 2 lakh," said Javadekar.

Moreover, if the damage is done to vehicles or clinics of healthcare workers, then a compensation amounting to twice the market value of the damaged property will be taken from the accused, said Javadekar.

Mumbai, Jan 23: Rashmi Sahijwala never expected to start working at the age of 59, let alone join India’s gig economy—now she is part of an army of housewives turning their homes into “cloud kitchens” to feed time-starved millennials.

Asia’s third-largest economy is battling a slowdown so sharp it is creating a drag on global growth, the International Monetary Fund said Monday, but there are some bright spots.

The gig economy, aided by cheap mobile data and abundant labour, has flourished in India, opening up new markets across the vast nation.

Although Indian women have long battled for access to education and employment opportunities, the biggest hurdle for many is convincing conservative families to let them leave home.

But new apps like Curryful, Homefoodi, and Nanighar are tapping the skills of housewives to slice, dice and prepare meals for hungry urbanites from the comfort of their homes.

The so-called cloud kitchens—restaurants that have no physical presence and a delivery-only model—are rising in popularity as there is a boom in food delivery apps such as Swiggy and Zomato.

“We want to be the Uber of home-cooked food,” said Ben Mathew, who launched Curryful in 2018, convinced that housewives were a huge untapped resource.

His company—which employs five people for the app’s daily operations—works with 52 women and three men, and the 31-year-old web entrepreneur hopes to get one million female chefs on-board by 2022.

“We usually train them in processes of sanitisation, cooking, prep time and packaging... and then launch them on the platform,” Mathew told news agency.

One of the first housewives to join Curryful in November 2018 shortly after its launch, Sahijwala was initially apprehensive, despite having four decades of experience in the kitchen.

But backed by her children, including her son who gave her regular feedback about her proposed dishes, she took the plunge.

Since then, she’s undergone a crash course in how to run a business, from creating weekly menus to buying supplies from wholesale markets to cut costs.

The learning curve was steep and Sahijwala switched from cooking everything from scratch to preparing curries and batters for breads in advance to save time and limit leftovers.

She even bought a massive freezer to store fruits and vegetables despite her husband’s reservations about the cost.

“I told him that I am a professional now,” she told news agency.

‘Internet restaurants’

Kallol Banerjee, co-founder of Rebel Foods which runs 301 cloud kitchens backing up 2,200 “internet restaurants”, was among the first entrepreneurs to embrace the concept in 2012.

“We could do more brands from one kitchen and cater to different customer requirements at multiple price points,” Banerjee told AFP.

The chefs buy the ingredients, supply the cookware and pay the utility bills.

The apps—which make their money through charging commission, such as more than 18 percent per order for Curryful—offer training and supply the chefs with containers and bags to pack the food in.

Curryful chef Chand Vyas, 55, spent years trying to set up a lunch delivery business but finally gave up after failing to compete with dabbawalas, Mumbai’s famously efficient food porters.

Today Vyas works seven hours a day, five days a week in her kitchen, serving up a bevy of Indian vegetarian staples, from street food favourites to lentils and rice according to the app’s weekly set menus.

“I don’t understand marketing or how to run a business but I know how to cook. So, the current partnership helps me focus on just that while Curryful takes care of the rest,” Vyas told AFP.

She pockets up to $150 (Rs 10,000 approx) a month after accounting for the commissions and costs, but hopes to earn more as the orders increase.

In contrast, a chef at a bricks-and-mortar restaurant takes home a monthly wage of between $300 (Rs 20,000 approx) and $1,000 (Rs 70,000) approx for working six days a week.

With India’s cloud kitchen sector expected to reach $1.05 billion by 2023, according to data platform Inc42, other companies are also keen to get a slice of the action.

Swiggy, for example, has invested 2.5 billion rupees ($35.3 million) in opening 1,000 cloud kitchens across the nation.

Back in her Mumbai kitchen, Sahijwala is elated to have embarked on a career at an age when her contemporaries are eyeing retirement.

Over the past year, she has seen her profit grow to $200 (Rs 15,000 approx) a month, but more importantly, she said, “My passion has finally found an outlet.

“I am just glad life has given me this chance.”