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PRABALIKA M. BORAH / The Hindu / June 20, 2011.
Upma will be back on the menu, after its international recognition. Photo: Nagara Gopal - The Hindu.
How often have we reached out for a pack of instant noodles or bread-butter-jam on seeing Upma for breakfast? And how often have we heard this—“Since he/she is unwell upma will be best for breakfast? And how often have we been offered upma as a SOS dish? Most of us, irrespective of which part of the country we come from, have had the same dish with different names.
There are many who cringe and shy away from the dish and yet there are some who can't get enough of the dish, like New York's celebrated chef, Mumbai-born Floyd Cardoz.
Floyd entered a contest in New York which required him to prepare an item based on food memories. Floyd couldn't think of anything better than a plateful of upma with a twist. And this helped him win the big ticket prize of $ 100,000. Floyd is a happy man but the debate in the upma staple land continues.It all depends on how one makes 'Upma' - you can make it highly palatable or otherwise!
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