“FLY BUTTERFLY, FLY” – By Des Kelly
The strangest things do happen in “Show-business”.
The strangest things do happen in “Show-business”.
2 October 2018
Sydney, Australia – Ms Liza Varma, former Miss Femina India, Miss India Runner Up, and leading fashion show director with over 2000 shows to her credit in India and abroad will be presenting her first fashion show in Australia at the Australian Indian Wedding Expo 2018 (AIWE) at the Hyatt Regency Sydney on 7th October 2018 from 12:00pm – 5:00pm. AIWE have collaborated with wedding professionals such as venue providers, caterers, make-up artists, musicians, event managers, decorators, wedding planners, fashion and others to showcase their products / services that assist in organising a world class wedding – with Ms Varma’s show being the flagship event at AIWE.
Commenting on the upcoming show, Ms Liza Varma said: “My mission and vision is to take Indian fashion to a global platform, helping leading Australian designers such as Silk & Sparkle, models, and other industry members to reach global recognition and open international markets to them.”
Ms Varma has trained, and groomed Miss World 2017 Manushi Chillar and more than 10 other beauty queens. Herself a beauty queen, she is the grooming guru for beauty
pageant aspirants with over 40 fashion weeks as a show director and 15 beauty pageants as grooming expert under her belt. Liza has encouraged, groomed and trained Miss Universe Sushmita Sen among others and was herself Miss Femina India and a Miss India Runner Up in 1983. She then took to modelling and appeared in more than 3,000 ads before turning her hand to fashion show directing.
This is Ms Varma’s first visit to Australia, and she looks forward to meeting Australian fashionistas on 7th of October 2018.
“Ms Anju Goyal of Silk & Sparkle reached out to me, and I am very grateful that she did – as I can see that Australia is a beautiful country and has immense potential when it comes to the fashion industry. Having already successfully launched Indian fashion week in Toronto promoting Indian lifestyle, fashion and luxury to the south Asian population, I am sure AIWE will be a grand success.”
– Ends –
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PhD in International Relations supervised by former Foreign Minister, Gareth Evans – Former Diplomat and Foreign Service Officer who represented Australia overseas – Former Advisor to Labor Shadow Foreign Minister – Masters at Oxford University in International Human Rights Law (coursework completed, graduation expected in March) – Former Visiting Scholar at Oxford University – Currently Fellow at the world’s top think tank – International profile as a foreign policy expert: – Published articles with the Guardian, Huffington Post, Labor Herald, Independent, Foreign Affairs, Lowy Institute and others.
– Appeared as an expert on TV BBC, Al Jazeera, ABC and others – Have been cited by CNN, NY Times, Reuters, South China Morning Post and others – Book titled ‘Making India’s Foreign Policy: the Role of Cultural Values’ due to be published by Oxford University Press – Migrated from Sri Lanka as a child à This professional experience enables me to: – develop sound policy solutions and help Labor guide Australia through the mammoth power shifts occurring in Asia and the world – represent the community in Parliament
Includes: Rowville, Wantirna, Scoresby, Knox,
Bayswater, Boronia, Ferntree Gully
If you’ve lived on earth for longer than 7 years, chances are you already know what tea is. But you’re probably only aware of how the beverage is prepared in your own backyard. Have you ever been curious how your neighboring countries drink their hot cuppa?
Matcha is finely milled or fine powder green tea. The Japanese tea ceremony centers on the preparation, serving, and drinking of matcha.
Tea in India has a long history in traditional systems of medicine and for consumption. One of the most popular brews, the Indian Masala Chai, is made of strong black Indian tea that is infused with spices such as cinnamon, nutmeg, cloves and ginger.
In Britain, the drinking of tea is so diverse that generalizing is quite difficult. While it is usually served with milk, it is not uncommon to drink it black or with lemon, with sugar being a popular addition. Even very slightly formal events can be a cause for cups and saucers to be used instead of mugs.
Turkish tea, called çay (pronounced Chai), is black tea which is consumed without milk. It is considered by many as an obsession, as the tea is served everywhere and for most meals. The hot crimson drink is typically served with two tiny sugar cubes in a tulip-shaped glass on a saucer and a little spoon to stir.
Butter tea, also known as po cha in Tibet, is made from churning tea, salt, and yak butter. The tea used for po cha is a particularly potent, smoky type of black tea from Pemagul, Tibet. The drink, with its salty, oily and sometimes rancid flavor, which makes it an acquired taste, is the national beverage.
Mint tea, the national Moroccan drink, is almost a requirement in social situations. Some travel across the world just to sample authentic Moroccan tea. The preparation of the beverage, a process referred to as atai, is part of the tradition and is often done in front of the guests.
Oolong tea is the main type of tea that is produced and consumed in Taiwan. Taiwanese oolongs are considered the finest by some tea connoisseurs, hailed as the “Champagne of tea”.
Kuwaiti tea is just regular hot tea, but many families add some flavors to it such as saffron or mint.
Tea has had a rich history in Russia. Due in part to the cold climate, it is today considered the de facto national beverage and is closely associated with traditional Russian culture. The drink is typically served at the end of meals, along with dessert. Tea brewing in Russia is done with a device known as a samovar.
The local name for tea is chai, and has become embedded in the culture of Pakistan. If you’re lucky enough to visit a Pakistani bazaar you will notice that the shopkeepers drink tea on tap, quite literally.
Thai iced tea or cha-yen (literally “cold tea”) is a drink made from strongly brewed Ceylon tea, mixed with condensed milk and sugar and then topped with evaporated milk. When sold from market stalls in Thailand, the drink is poured over crushed ice in a clear plastic bag or tall plastic cups.
In addition to being a drink, Chinese tea is used in traditional Chinese medicine and cuisine. According to popular legend, tea was discovered by Chinese Emperor Shennong when a leaf from a nearby shrub fell into water the emperor was boiling.
Egyptians are well-known for being big tea drinkers. Their national Egyptian drink is called Karkadeh tea, which is a sweet-sour drink of bright red color, made of dried Sudanese rose flower bracts. You can drink it both hot and cold.
Mongolian tea is not at all similar to other fine teas. The Mongolian variation is prepared with salt, and may include solid food like rice or noodles. What makes it unique is that it uses the more coarse parts of the plant. The savoury drink is served in a shallow metal bowl alongside most meals.
Kenyan tea has been the leading major foreign exchange earner for the country. Most of the tea produced is black tea. Professional blenders love Kenyan tea for its bright copper colour and “brisk” flavour, as well as its characteristic perky liveliness.
The Rooibos plant produces a br ight red tea, and is found exclusively in South Africa. It is common to prepare rooibos tea in the same manner as black tea and add milk and sugar to taste. Other methods include a slice of lemon and using honey instead of sugar to sweeten.
In Qatar, strong milky tea called karak chai is a nationwide favourite. Karak is tea with milk, but prepared by boiling the tea leaves twice to make the flavor stronger.
Mauritanian Tea comes with a specific serving ritual. As a guest you are served three times. Each glass that is served is prepared from scratch, i.e. fresh tea, water, mint and lots of sugar, increasing the sweetness of every new cup. The objective is to start bitter and end sweet.
Teh tarik (literally “pulled tea”), is a hot milk tea beverage that holds a special place in the hearts of Southeast Asians. Its name is derived from the pouring process of “pulling” the drink during preparation. It is made from black tea, condensed milk and/or evaporated milk. It is also considered as the national drink of Malaysia.
Yerba mate (pronounced mah-tay) is a vitamin-packed green tea grown and drank throughout South America. It has a signature earthy, smoky flavour and is served in a neat little container and shared around groups, making it a very social experience (even if you don’t really like the taste).
Iced tea from the American South is usually prepared from bagged tea. In addition to tea bags and loose tea, powdered “instant iced tea mix” is available in stores. The consumption of sweet tea with many meals leads to it sometimes called the “table wine of the South.”
BY TREVINE RODRIGO IN MELBOURNE
Sri Lanka travel to the oil rich Emirates searching for their worth against Asia’s best and in Dubai lies the answers about their recent success and where it sits outside of their haven on home turf advantage.
Beating South Africa in the Tests and T20 while conceding the one dayers has shown that the Lankans have lifted a few notches after repeated drubbings from powerhouses India and Pakistan.
But against Asia’s best there is no respite for the maturing Lankans who will have to be on the money to overcome fast emerging and highly talented Bangladesh and Afghanistan who are certainly no easy beats to anyone in world cricket.
With the Asian region stepping up and the format reverting to the 50-over format once more, the Sri Lankans who last won the Asia Cup under this format will reflect on the composition of the team sans the stars who took the honours for them in 2010 and wonder if they have enough fight and consistency to topple their more fancied opponents.
Thankfully they have been spared the embarrassment of playing India and Pakistan in their group considerably increasing their chances of making the top four while the organizers plot a marketing bonanza for themselves by pitting the Indians and Pakistanis in the same group.
For the Sri Lankans it will be an acid test against the high riding Indians and Pakistanis if they are pitted against them. And in many ways, it will be a searching experience for them to find out how much they have developed as a team since their last forgettable meetings.
The return of suspended former skipper Dinesh Chandimal will add needed experience to the Sri Lankan batting lineup and re-appointed Captain Angelo Matthews will be hoping that the young brigade will fire consistently if they are to set up match winning totals.
Kusal Mendis in particular need to find some form after a quiet series against South Africa and the rest of the batting will rest on the shoulders of skipper Matthews, Dhananjaya De Silva,DanushkaGunathilaka,ThisaraPerera, and Dasun Shanaka and hard hitting Kusal Perera.
Lasith Malinga who has been overlooked for a period of time until he met the expectations of the selectors is a welcome addition to the bowling attack and his role will be to support currently in-form Suranga Lakmal, Akila Dhananjaya and Dilruwan Perera giving some bite to a formerly toothless attack which went for many against the Indians and Pakistanis.
The current lineup under the watchful eye of coach Chandika Hathurusinghe will be a force to be reckoned with as the Lankans shift into gear against the feisty Bangladeshis in their opening encounter in what has now developed into a fierce rivalry after some spiteful recent encounters. Hathurusinghe took the Bangladesh team to a respectable level before departing to his home country after a dispute with the administration in that country.
India and Pakistan are hot favourites to wrest this year’s tournament.
A JUMBO CONFLICT-
By Desmond Kelly
(On a JUMBO CONFLICT)
Now, taking the spotlight away from an American Enigma, and North Korean, Russian, & Chinese question marks!, we have “Breaking-bloody-news”(pardon the pun), from Sri Lanka. Several conflicting views, as a matter of fact, from various intelligent journalists of the “Daily Mirror”.
As a confirmed “Animal-lover”, it would seem quite natural that I would have no conflicting views, whatsoever, on this subject, but I understand perfectly, that this huge, but beautiful animal, could sometimes be harmful to humans, raid their farms and territories, ruin their crops, etc.,as a matter of fact, it is now happening much more frequently. Still, this is quite reasonable to expect, as the population of this tiny Island increases every day, areas that are “home” to the elephant become much less “elephantine”
(pardon the pun, again!), and, as such, Jumbo has no alternative but to move in, with their human counterparts.
This causes huge problems. Electric fences, elephant traps,
various methods, some of them, very cruel, causing great pain, to an animal that once helped humans in no small measure, to exist. Where there was no machinery available, elephants were used to move massive trees & objects around,for the building of entire Villages, carried tourists around on their backs, for years, and still do. The ONLY animal to carry the sacred tooth relic of Lord Buddha on it’s back, every August was Rajah, the elephant, and now, it’s successor, another “Aliya” whose name I don’t know.
The elephant is practically the “emblem” of Sri Lanka. It was also the “sign” of a major political party of what is termed “The Lion Race”. Why wasn’t the “Singhaya” (lion), utilized more by the Sinhalese hierarchy?, well, let me tell you a little TRUE story. This Sinhala-lion was roaming around in the jungle in old Ceylon, bragging about being the ” King of the jungle”. All the other animals admitted to this fact, sometimes being forced to, by old Leo. One day, however, Rajah’s grandfather, Aliraja came by, and Leo started to challenge him. Aliraja did not argue with Leo, simply picked him up in his trunk, raised him high, and slammed poor Leo to the ground. Fortunately, Leo did not die, but looked up at this giant of a beast, every bone in his body, fractured or broken, and stammered to Aliraja who stood looking down at him “Why did you do that ?!!, didn’t you know that I was only ffffooling?. Aliraja replied, as he disdainfully walked off, “well, you were a ffffoolish animal”
That was a true story, folks, and here is another one.
My solution for the above conflict is simple and straight-forward. Humans, stick to your own areas. Do NOT encroach on areas meant for animals such as elephants. They need space in Sri Lanka too. Leave their jungles to the animals. They must have room to move around in, not shot at, trapped, and in pain. To finish with an old adage,
“AN ELEPHANT NEVER FORGETS”
Star of eLanka