Saturday, April 18, 2015

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Thank You For Your Reply To My Hospitality




I could write a poem here but I let the soul of my aggrieved Silence speak.. do you want my other Cheek..

Water Buffalo Meat




The water buffalo or domestic Asian water buffalo (Bubalus bubalis) is a large bovid originating in South Asia, Southeast Asia, and China. Today, it is also found in Europe, Australia, and some American countries.[1] The wild water buffalo (Bubalus arnee) native to Southeast Asia is considered a different species, but most likely represents the ancestor of the domestic water buffalo.[2]

Two extant types of water buffalo are recognized based on morphological and behavioural criteria – the river buffalo of South Asia and further west to the Balkans, Egypt, and Italy, and the swamp buffalo, found from Assam in the west through Southeast Asia to the Yangtze valley of China in the east.[1][3] The origins of the domestic water buffalo types are debated, although results of a phylogenetic study indicate that the swamp type may have originated in China and was domesticated about 4,000 years ago, while the river type may have originated from India and was domesticated about 5,000 years ago.[4] Water buffaloes were traded from the Indus Valley Civilisation, in modern Pakistan, to Mesopotamia, in modern Iraq, 2500 BC by the Meluhhas.[5] The seal of a scribe employed by an Akkadian king shows the sacrifice of water buffaloes.[6]

Water buffaloes are especially suitable for tilling rice fields, and their milk is richer in fat and protein than that of dairy cattle. The large feral population of northern Australia became established in the late 19th century, and smaller feral herds are in New Guinea, Tunisia, and northeastern Argentina.[1] There are at least 130 million domestic water buffalo, and more human beings depend on them than on any other domestic animal.[7]

The skin of river buffaloes is black, but some specimens may have dark slate-coloured skin. Swamp buffaloes have a grey skin at birth, but become slate blue later. Albinoids are present in some populations. River buffaloes have comparatively longer faces, smaller girths, and bigger limbs than swamp buffaloes. Their dorsal ridges extend further back and taper off more gradually. Their horns grow downward and backward, then curve upward in a spiral. Swamp buffaloes are heavy-bodied and stockily built; the body is short and the belly large. The forehead is flat, the eyes prominent, the face short, and the muzzle wide. The neck is comparatively long, and the withers and croup are prominent. A dorsal ridge extends backward and ends abruptly just before the end of the chest. Their horns grow outward, and curve in a semicircle, but always remain more or less on the plane of the forehead. The tail is short, reaching only to the hocks. Height at withers is 129–133 cm (51–52 in) for males, and 120–127 cm (47–50 in) for females. They range in weight from 300–550 kg (660–1,210 lb), but weights of over 1,000 kg (2,200 lb) have also been observed.[1]

Tedong bonga is a black pied buffalo featuring a unique black and white colouration that is favoured by the Toraja of Sulawesi.[8]

The swamp buffalo has 48 chromosomes; the river buffalo has 50 chromosomes. The two types do not readily interbreed, but fertile offspring can occur. Buffalo-cattle hybrids have not been observed to occur, and the embryos of such hybrids do not reach maturity in laboratory experiments.[9]

The rumen of the water buffalo has important differences from that of other ruminants.[10] It contains a larger population of bacteria, particularly the cellulolytic bacteria, lower protozoa, and higher fungi zoospores. In addition, higher rumen ammonia nitrogen (NH4-N) and higher pH have been found as compared to those in cattle.[11]

Ecology and behavior[edit]

Water buffalo enjoy being in water.

Water buffalo wallowing in mud
River buffaloes prefer deep water. Swamp buffaloes prefer to wallow in mudholes which they make with their horns. During wallowing, they acquire a thick coating of mud.[1] Both are well adapted to a hot and humid climate with temperatures ranging from 0 °C (32 °F) in the winter to 30 °C (86 °F) and greater in the summer. Water availability is important in hot climates since they need wallows, rivers, or splashing water to assist in thermoregulation. Some breeds are adapted to saline seaside shores and saline sandy terrain.[12]

Diet[edit]
Water buffaloes thrive on many aquatic plants and during floods, will graze submerged, raising their heads above the water and carrying quantities of edible plants. They eat reeds (quassab), a giant reed (birdi), a kind of bulrush (kaulan), water hyacinth, and marsh grasses. Some of these plants are of great value to local peoples. Others, such as water hyacinth, are a major problem in some tropical valleys, and water buffaloes may help to keep waterways clear.

Green fodders are used widely for intensive milk production and for fattening. Many fodder crops are conserved as hay, chaffed, or pulped. Fodders include alfalfa, berseem and bancheri, the leaves, stems or trimmings of banana, cassava, fodder beet, halfa, ipil-ipil and kenaf, maize, oats, pandarus, peanut, sorghum, soybean, sugarcane, bagasse, and turnips. Citrus pulp and pineapple wastes have been fed safely to buffaloes. In Egypt, whole sun-dried dates are fed to milk-buffaloes up to 25% of the standard feed mixture.[1]

Reproduction[edit]

A water buffalo calf in India
Swamp buffaloes generally become reproductive at an older age than river breeds. Young males in Egypt, India, and Pakistan are first mated at about 3.0–3.5 years of age, but in Italy they may be used as early as 2 years of age. Successful mating behaviour may continue until the animal is 12 years or even older. A good river male can impregnate 100 females in a year. A strong seasonal influence on mating occurs. Heat stress reduces libido.[1]

Although buffaloes are polyoestrous, their reproductive efficiency shows wide variation throughout the year. Buffalo cows exhibit a distinct seasonal change in displaying oestrus, conception rate, and calving rate.[13] The age at first oestrus of heifers varies between breeds from 13–33 months, but mating at the first oestrus is often infertile and usually deferred until they are 3 years old. Gestation lasts from 281–334 days, but most reports give a range between 300 and 320 days. Swamp buffaloes carry their calves for one or two weeks longer than river buffaloes. It is not rare to find buffaloes that continue to work well at the age of 30, and instances of a working life of 40 years are recorded.[1]

Taxonomic history[edit]
Carl Linnaeus first described the genus Bos and the water buffalo under the binomial Bubalis bubalus in 1758; the latter was known to occur in Asia and as a domestic form in Italy.[14] Ellerman and Morrison-Scott treated the wild and domestic forms of the water buffalo as conspecifics[15] whereas others treated them as different species.[16] The nomenclatorial treatment of wild and domestic forms has been inconsistent and varies between authors and even within the works of single authors.[17]

In March 2003, the International Commission on Zoological Nomenclature achieved consistency in the naming of wild and domestic water buffaloes by ruling that the scientific name Bubalus arnee is valid for the wild form.[18] Bubalus bubalis continues to be valid for the domestic form and applies also to feral populations.[19]

Domestication and breeding[edit]

Murrah buffaloes at the Philippine Carabao Center
Water buffaloes were domesticated in India about 5000 years ago, and in China about 4000 years ago. Two types are recognized, based on morphological and behavioural criteria – the river buffalo of the Indian subcontinent and further west to the Balkans and Italy, and the swamp buffalo, found from Assam in the west through Southeast Asia to the Yangtze valley of China in the east.[3] The present day river buffalo is the result of complex domestication processes involving more than one maternal lineage and a significant maternal gene flow from wild populations after the initial domestication events.[20] Twenty-two breeds of the river type water buffalo are known, including Murrah, Nili-Ravi, Surti, Jafarabadi, Anatolian, Mediterranean, and Egyptian buffalo.[21] China has a huge variety of buffalo genetic resources, comprising 16 local swamp buffalo breeds in various regions.[12]

Results of mitochondrial DNA analyses indicate that the two types were domesticated independently.[22] Sequencing of cytochrome b genes of Bubalus species implies that the domestic buffalo originated from at least two populations, and that the river and the swamp types have differentiated at the full species level. The genetic distance between the two types is so large that a divergence time of about 1.7 million years has been suggested. The swamp type was noticed to have the closest relationship with the tamaraw.[23]

en.wikipedia.org/wiki/Water_buffalo

Folks In Bandra Bazar Are Simply Not Buying Buffalo Meat




I was going for my walk at MET Cricket grounds and I spoke to a few butchers , they were unhappy that business is drastically low,today being a Saturday normally a busy day for shoppers there was just one customer buying buffalo meat ..

The butcher  I talked to said that people in Uttar Pradesh mostly ate buffalo meat , but here in Mumbai after eating beef for several years ..it will take take a lot of time  for them to cultivate the taste of buffalo meat .. even hoteliers restaurants were not ordering buffalo meat .

This has hit the beef butchers very hard ,,most of them are suffering large scale losses they told me..Even the Christians who love beef and use it in many of their favorite dishes are avoiding buffalo meat ..He seemed disturbed perplexed even the beef butchers that did roaring business in the Slaughter House Bandra Compound have given their beef shops on rent to Mutton sellers ,, they could not bear the losses ..

And this is not about politicizing the beef ban but it is about the livelihood of these butchers and shop keepers ..Buffalo Meat finds no takers in Bandra ..

The Jackfruit Seller Bandra Bazar Road




The jackfruit (Artocarpus heterophyllus), also known as jack tree, jakfruit, or sometimes simply jack or jak)[6] is a species of tree in the Artocarpus genus of the mulberry family (Moraceae). It is native to parts of South and Southeast Asia, and is believed to have originated in the southwestern rain forests of India, in present-day Goa, Kerala, coastal Karnataka, and Maharashtra.[7] The jackfruit tree is well suited to tropical lowlands, and its fruit is the largest tree-borne fruit,[8] reaching as much as 35 kg (80 lb) in weight, 90 cm (35 in) in length, and 50 cm (20 in) in diameter.[9]

The jackfruit tree is a widely cultivated and popular food item in tropical regions of India, Bangladesh, Nepal, Sri Lanka, Cambodia, Vietnam, Thailand, Malaysia, Indonesia, and the Philippines. Jackfruit is also found across Africa (e.g., in Cameroon, Uganda, Tanzania, Madagascar, São Tomé and Príncipe, Ethiopia, and Mauritius), as well as throughout Brazil, west-central Mexico, and in Caribbean nations such as Jamaica. Jackfruit is the national fruit of Bangladesh.


The word "jackfruit" comes from Portuguese jaca, which in turn, is derived from the Malayalam language term, chakka (Malayalam chakka pazham : ചക്കപ്പഴം).[10] When the Portuguese arrived in India at Kozhikode (Calicut) on the Malabar Coast (Kerala) in 1498, the Malayalam name chakka was recorded by Hendrik van Rheede (1678–1703) in the Hortus Malabaricus, vol. iii in Latin. Henry Yule translated the book in Jordanus Catalani's (f. 1321–1330) Mirabilia descripta: the wonders of the East.[11]

The common English name "jackfruit" was used by the physician and naturalist Garcia de Orta in his 1563 book Colóquios dos simples e drogas da India.[12][13] Centuries later, botanist Ralph Randles Stewart suggested it was named after William Jack (1795–1822), a Scottish botanist who worked for the East India Company in Bengal, Sumatra, and Malaysia.[14] "Langka" in the Philippines

Synonym discussion[edit]
Artocarpus integer (Thunb.) Merr.[15] is currently accepted name, whereas Artocarpus integrifolius L.f. is synonym. However in Flora of British India, Volume 5 (Page 541), J.D. Hooker mentions it as Artocarpus integrifolia L.f. Moreover, Artocarpus heterophyllus Lam. is a different species.[16]

Cultivation and ecology[edit]

Jackfruit garden in Bangladesh
The jackfruit has played a significant role in Indian agriculture for centuries. Archeological findings in India have revealed that jackfruit was cultivated in India 3000 to 6000 years[clarification needed] ago. It is also widely cultivated in southeast Asia.

Thailand and Vietnam are major producers of jackfruit, which are often cut, prepared, and canned in a sugary syrup (or frozen in bags/boxes without syrup), and exported overseas, frequently to North America and Europe.

In other areas, the jackfruit is considered an invasive species as in Brazil's Tijuca Forest National Park in Rio de Janeiro. The Tijuca is mostly an artificial secondary forest, whose planting began during the mid-19th century, and jackfruit trees have been a part of the park's flora since its founding. Recently, the species has expanded excessively; its fruits, which naturally fall to the ground and open, are eagerly eaten by small mammals such as the common marmoset and coati. The seeds are dispersed by these animals, which allows the jackfruit to compete for space with native tree species. Additionally, as the marmoset and coati also prey opportunistically on bird's eggs and nestlings, the supply of jackfruit as a ready source of food has allowed them to expand their populations, to the detriment of the local bird populations. Between 2002 and 2007, 55,662 jackfruit saplings were destroyed in the Tijuca Forest area in a deliberate culling effort by the park's management.[17]

Aroma[edit]
Jackfruit are known for having a distinct aroma. In a study using five jackfruit cultivars, the main jackfruit volatile compounds that were detected are: ethyl isovalerate, 3-methylbutyl acetate, 1-butanol, propyl isovalerate, isobutyl isovalerate, 2-methylbutanol, and butyl isovalerate. These compounds were consistently present in all the five cultivars studied, suggesting these esters and alcohols contributed to the sweet and fruity aroma of jackfruit.[18]

Fruit[edit]

Jackfruit flesh

Opened jackfruit
The flesh of the jackfruit is starchy and fibrous and is a source of dietary fiber. The flavor is comparable to a combination of apple, pineapple, mango, and banana.[19] Varieties are distinguished according to characteristics of the fruit's flesh. In Brazil, three varieties are recognized: jaca-dura, or the "hard" variety, which has a firm flesh and the largest fruits that can weigh between 15 and 40 kg each, jaca-mole, or the "soft" variety, which bears smaller fruits with a softer and sweeter flesh, and jaca-manteiga, or the "butter" variety, which bears sweet fruits whose flesh has a consistency intermediate between the "hard" and "soft" varieties.[20] In Indochina, the two varieties are the "hard" version (more crunchy, drier and less sweet but fleshier), and the "soft" version (more soft, moister, much sweeter with a darker gold-color flesh than the hard variety).

In Kerala, two varieties of jackfruit predominate: varikka (വരിക്ക) and koozha (കൂഴ). Varikka has a slightly hard inner flesh when ripe, while the inner flesh of the ripe koozha fruit is very soft and almost dissolving. A sweet preparation called chakka varattiyathu (jackfruit jam) is made by seasoning pieces of varikka fruit flesh in jaggery, which can be preserved and used for many months. Huge jackfruits up to four feet in length with a corresponding girth are sometimes seen in Kerala.[citation needed]

In West Bengal, the two varieties are called khaja kathal and moja kathal. The fruits are either eaten alone or as a side to rice, roti, chira, or muri. Sometimes, the juice is extracted and either drunk straight or as a side with muri. The extract is sometimes condensed into rubbery delectables and eaten as candies. The seeds are either boiled or roasted and eaten with salt and hot chillies. They are also used to make spicy side-dishes with rice or roti.

In Mangalore, Karnataka, the varieties are called bakke and imba. The pulp of the imba jackfruit is ground and made into a paste, then spread over a mat and allowed to dry in the sun to create a natural chewy candy.

In Maharashtra, the hard variety is called kaapa and the soft variety is called barka. The juice of the barka is extracted and spread on greased metal dishes which are then kept for sun-drying. Within 2-3 days, a tasty dried pancake-like dried jackfruit juice called as phansacha saath or phanas poli results.[21] The young fruit is called polos in Sri Lanka and idichakka or idianchakka in Kerala.

In Indochina, jackfruit is a frequent ingredient in sweets and desserts. In Vietnam, jackfruit is used to make jackfruit chè (chè is a sweet dessert soup, similar to the Chinese derivative, bubur chacha). The Vietnamese also use jackfruit puree as part of pastry fillings, or as a topping on xôi ngọt (sweet version of sticky rice portions).

Culinary uses[edit]
Jackfruit is commonly used in South and Southeast Asian cuisines.[19][19]

Culinary uses for ripe fruit[edit]

Extracting the jackfruit arils and separating the seeds from the sweet flesh.


Kripik nangka, Indonesian jackfruit chips.


Es teler, Indonesian dessert made from shaved ice, condensed milk, coconut, avocado, and jackfruit.


Halo-halo, an ice dessert from the Philippines with different fruits and toppings.
Ripe jackfruit is naturally sweet with subtle flavoring. It can be used to make a variety of dishes, including custards, cakes, or mixed with shaved ice as es teler in Indonesia or halo-halo in the Philippines. In India, when the jackfruit is in season, an ice cream chain store called "Naturals" carries jackfruit flavored ice cream.

Ripe jackfruit arils are sometimes seeded, fried, or freeze-dried and sold as jackfruit chips.

The seeds from ripe fruits are edible, are said to have a milky, sweet taste, and may be boiled, baked, or roasted. When roasted, the flavor of the seeds is comparable to chestnuts. Seeds are used as snacks either by boiling or fire roasting, or to make desserts. For making the traditional breakfast dish in southern India: idlis, the fruit is used with rice as an ingredient and jackfruit leaves are used as a wrapping for steaming. Jackfruit dosas can be prepared by grinding jackfruit flesh along with the batter.



Developing jackfruit
The cuisines of India, Nepal, Bangladesh, Sri Lanka, Indonesia, Cambodia, Thailand and Vietnam use cooked young jackfruit.[19] In Indonesia, young jackfruit is cooked with coconut milk as gudeg. In many cultures, jackfruit is boiled and used in curries as a staple food. In northern Thailand, the boiled young jackfruit is used in the Thai salad called tam kanun. In West Bengal, the unripe green jackfruit called aechor or ichor is used as a vegetable to make various spicy curries and side dishes, and as fillings for cutlets and chops. It is especially sought after by vegetarians who substitute this for meat, hence is nicknamed as gacch-patha (tree-mutton). In the Philippines, it is cooked with coconut milk (ginataang langka). In Réunion Island, it is cooked either alone or with meat, such as shrimp or smoked pork. In southern India, unripe jackfruit slices are deep fried to make chips. In Udipi cuisine, jackfruit is used make appa and addae.

Because unripe jackfruit has a meat-like taste, it is used in curry dishes with spices, in Bihar, Jharkhand, Sri Lankan, Andhran, eastern Indian (Bengali) and (Odisha) and Keralan cuisines. The skin of unripe jackfruit must be peeled first, then the remaining whole jackfruit can be chopped into edible portions and cooked before serving. Young jackfruit has a mild flavor and distinctive meat-like texture and is compared to poultry. Meatless sandwiches have been suggested and are popular with both vegetarian and nonvegetarian populations. Unripe jackfruit is widely known as panasa katha in Odisha.

Nutrition[edit]
Jackfruit, raw
Nutritional value per 100 g (3.5 oz)
Energy397 kJ (95 kcal)
Carbohydrates

Sugars19.08 g
Dietary fibre1.5 g
Fat
0.64 g
Protein
1.72 g
Vitamins
Vitamin A equiv.
beta-carotene
lutein zeaxanthin
(1%) 5 μg
(1%) 61 μg
157 μg
Thiamine (B1)(9%) 0.105 mg
Riboflavin (B2)(5%) 0.055 mg
Niacin (B3)(6%) 0.92 mg
Pantothenic acid (B5)
(5%) 0.235 mg
Vitamin B6(25%) 0.329 mg
Folate (B9)(6%) 24 μg
Vitamin C(17%) 13.8 mg
Vitamin E(2%) 0.34 mg
Trace metals
Calcium(2%) 24 mg
Iron(2%) 0.23 mg
Magnesium(8%) 29 mg
Manganese(2%) 0.043 mg
Phosphorus(3%) 21 mg
Potassium(10%) 448 mg
Sodium(0%) 2 mg
Zinc(1%) 0.13 mg
Link to USDA Database entry
Units
μg = micrograms • mg = milligrams
IU = International units
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
The edible jackfruit is made of easily digestible flesh (bulbs); a 100-g portion of edible raw jackfruit provides about 95 calories and is a good source of the antioxidant vitamin C, providing about 13.7 mg.[22] Jackfruit seeds are rich in protein. The fruit is also rich in vitamin B6, potassium, calcium, and iron.[23]

Seeds[edit]
In general, the seeds are gathered from the ripe fruit, sun-dried, then stored for use in rainy season in many parts of South Indian states. They are extracted from fully matured fruits and washed in water to remove the slimy part. Seeds should be stored immediately in closed polythene bags for one or two days to prevent them from drying out. Germination is improved by soaking seeds in clean water for 24 hours. During transplanting, sow seeds in line, 30 cm apart, in a nursery bed filled with 70% soil mixed with 30% organic matter.[24] The seedbed should be shaded partially from direct sunlight to protect emerging seedlings.

Boiled jackfruit seed is also edible. Seasoned with nothing more than salt, this snack is very popular in Java.

Wood[edit]

Jackfruit tree
The wood of the tree is used for the production of musical instruments. In Indonesia, hardwood from the trunk is carved out to form the barrels of drums used in the gamelan, and in the Philippines, its soft wood is made into the body of the kutiyapi, a type of boat lute. It is also used to make the body of the Indian string instrument veena and the drums mridangam, thimila, and kanjira; the golden, yellow timber with good grain is used for building furniture and house construction in India. The ornate wooden plank called avani palaka made of the wood of jackfruit tree is used as the priest's seat during Hindu ceremonies in Kerala. In Vietnam, jackfruit wood is prized for the making of Buddhist statuaries in temples.[25]

Jackfruit wood is widely used in the manufacture of furniture, doors and windows, and in roof construction. The heartwood is used by Buddhist forest monastics in Southeast Asia as a dye, giving the robes of the monks in those traditions their distinctive light-brown color.[26]

Commercial availability[edit]
Outside of its countries of origin, fresh jackfruit can be found at Asian food markets, especially in the Philippines, Thailand, Vietnam, Malaysia, Cambodia, and Bangladesh. It is also extensively cultivated in the Brazilian coastal region, where it is sold in local markets. It is available canned in sugary syrup, or frozen, already prepared and cut. Dried jackfruit chips are produced by various manufacturers. In northern Australia, particularly in Darwin, jackfruit can be found on the outdoor produce markets during the dry season. Outside of countries where it is grown, jackfruit can be obtained year-round both canned or dried. It has a ripening season in Asia of late spring to late summer.[27]

Jackfruit industries are established in Sri Lanka and Vietnam, where the fruit is processed into products such as flour, noodles, papad, and ice cream. It is also canned and sold as a vegetable for export.[23]

Production and marketing[edit]
The marketing of jackfruit involved three groups: producers, traders (middlemen) including wholesalers, and retailers.[28] The marketing channels are rather complex. Large farms sell immature fruits to wholesalers which help cash flow and reduce risk, whereas medium-sized farms sell fruits directly to local markets or retailers.

In Kerala, a large amount of jackfruit production occurs naturally, but around 97% of its production is wasted due to lack of processing units and marketing.


en.wikipedia.org/wiki/Jackfruit

In India Beggars Will Always Remain Beggars ..





Unless the beggar robs steals he will always be a beggar ..and there are people who pose as beggars rob and cheat foreigners at tourist sites like Gateway of India they work as a well tuned gang and many a times get away with their scams .

Most of the cops no beggar thieves but it is all controlled by a remote and yes there are beggar mafias kids are kidnapped beaten brainwashed  pushed into begging ,,even parents force their kids to beg,, and you can see this at the Bandra Reclamation signal close to the Bandra Fire Brigade .

At Mahim Mori signal and the St Michael Signal its the basket weavers kids that beg and make more money than their parents that weave baskets .

I know of migrant laborers working on roads construction that force their children to beg , there are beggar tribes they live in clusters marry among themselves and most of the kids are born out of wedlock and incest.

There are so many types of beggars ,..and soon all the beggars from all over India will be moving towards Ajmer Sharif to beg at the Urus of Khwajah Garib Nawaz ..Hazrat Moinuddin Chishti the Protector Savior of Beggars , Homeless and the Muslim Untouchables ...

I am not sure this time I will go to Ajmer it seems dark and bleak...perhaps it is in Mumbai what I seek.. blessed are the meek.. the poor and the weak.. miraculously I may just reach there ..main bhi mangta hoon bheek..

One Day Mumbai Will Only Be For The Super Rich..


THE DEVELOPMENT PLAN FOR MUMBAI




The Maharashtra Region and Town Planning Act specify that every municipal corporation must prepare a development plan to be implemented over 20 years. The last time the development plan was prepared for Mumbai was in 1981 and it was adopted only thirteen years later, in 1994. Thus a new plan, which is valid for 20 years, will need to be prepared and ratified by 2014 and will be in force till 2034.

The current development plan defines land reservations- (that is land that is set aside for a specific public purpose) amenities, transportation networks and services through a coloured land-use map of the entire city. In order to prepare this plan, Mumbai’s municipal corporation has selected an international consultant through a tendering process and it will be expected to collate and compile all of the data available on the city before making such a plan.

The Urban Design Research Institute is currently engaged in looking at how a public participation planning process can be created to inform the making of this development plan. The Institute has initiated a public participatory process to support the Municipal Corporation of Greater Mumbai in its preparation of the new development plan. We feel it is necessary to reach out to the entire cross section of the city and build stronger networks that can be part of a public participation process for informing the Development Plan of the MCGM.

article courtesy


He Was Lying Dead Drunk Outside A Wine Shop




dreaming of all the bottles
but he had no money so
simply window shop ..his
dreams of booze more booze
like a film running in his head
non stop.. unaware of this god
sent photo op to a figurative
street photographer prolific who
shoots garbage beggars street
barber shops ..women in hijab
at bus stops ..when bad days came
he gave away all his silver jewelry
at the sleazy silver pawn shops
empty pockets waiting for hope
some monsoonal raindrops ..no
he wont shoot mountains flowers
insects chubby cheeks table tops
using the camera as the text book
of life thanks to dickens balzac
dostovesky ,,..masters of his
photographic workshop...paying
his heartfelt tribute to the fiddler
on the roof top..if i were a rich man
i would certainly be the craziest
loony bastard ,, not this fucked flop

dedicated to a very dear friend Alex.. On Whats Up