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AsiaOne
6 days ago
- Business
- AsiaOne
Now you can get Springleaf prata in a cup
Vending machines have come a long way from simply dispensing canned drinks. Nowadays, you can grab everything from freshly-squeezed orange juice to books. So perhaps it shouldn't come as a surprise that one particular vending machine, located at the Lion City Sailors Football Academy along Mattar Road, is able to dispense one of Singapore's favourite breakfast items — roti prata. This innovative initiative is a collaboration between One Halal Nation, a company known for its halal-certified vending machines, and established local F&B chain Springleaf Prata Place. One Halal Nation's founder and director Amanda Atan took to TikTok last Sunday (July 6) to share the announcement. She revealed that the launch came after three years of discussions and six months of planning to finalise the approved packaging and ensure food quality. In the caption, Amanda wrote: "I am humbly requesting for everyone here to please send your prayers and well-wishes for this unique collaboration to be another successful story." @amanda_a_atan Hello , World !!! 🥰🥰🥰 Let's Welcome another First in Singapore and also the World , Hot Prata in A Cup Vending Machine !!! So , after 3 years of discussion, 6 months of planning for the approved packaging and ensuring of the food quality , we launched another initiative by One Halal Nation with another season food-brand from Singapore, Springleaf Prata !!! 🥰🥰 This machine serves freshly-pan-fried Roti Prata ( Parotha Bread ) or Roti Canai as known in Malaysia, and each cup comes with Fish Curry , separately packed . These cups are then sealed , collected from Springleaf Kitchen Collection Centre , and stock-up on-site at our landlord's location. Customers can choose to buy either , 2 Plain Prata in Each Cup or One Plain Prata + One Egg Prata . This machine sets at a temperature setting of up to 65 Degrees Celcius as per Singapore Food Agency's guidelines. Springleaf Prata is also a MUIS Halal-Certified Food Establishment. So , Prata in A Cup is served HOT and ready-to-eat . This simple yet brilliant machine comes all the way from our vending partner manufacturer from India , VendStop Ankit Shah. When I first told Ankit about my idea last year , he was surprised. However , knowing that my company was also the one responsible in 2021 , with World's First Halal Sushi in vending machines , a collaboration with Singapore's Hei Sushi ; And in December 2019, we launched, World's First Nasi Lemak, Siput Sedut and Nasi Briyani in vending machines, a collaboration with Singapore's Boon Lay Power Nasi Lemak , Ankit and his team worked very hard to produce this machine. This business is also to help a first time entrepreneur, another Singaporean-Indian young lady who wanted to start a side-business and decided to be part of my brand's franchisee , with her mother's blessings. She bought her machine two years ago, got the machine shipped middle last year and waited patiently for a good location near her residence, so she can do her own restocking , collection of sales and cleaning of machine. The design of the machine is done by a Singaporean- Malay company, head by Reduan Esdah . Another logistics team , made up of a retired F & B couple , is coming in to collect and stock up the machine every morning. Well , what ya'll see as ' just another vending machine' took such a long period , to get all the right people to work together and serve the community. I am humbly requesting for everyone here to please send your prayers & well-wishes for this unique collaboration to be another successful story . Amidst my own company's challenges since the last 3 years , this Prata- In-A-Cup vending is definitely a fresh breathe in the air …❤️❤️❤️ Have a great weekend, people !! Love … Amanda A Atan ❤️ #onehalalnation #vendpreneur #sgvending ♬ original sound - amanda_a_atan As for the food itself, customers can choose between two menu items: two plain prata or one plain prata and one egg prata. At the time of writing, pricing details have yet to be announced. What we do know, however, is that the prata from the vending machine will be served hot and ready to eat. The prata is freshly prepared and packaged at the Springleaf Kitchen Collection Centre, before it is sealed and delivered daily to the vending machine which is stocked every morning between 8.30am and 9.30am, Amanda shared. Each cup of prata comes with a small portion of fish curry for all your dipping (or dunking) purposes. And for those less comfortable with using your hands to eat, cutlery is provided at the side of the vending machine. Amanda noted that satay sticks were not allowed as an alternative for utensils by Singapore Food Agency. AsiaOne has reached out to Amanda and Springleaf Prata Place for more information. [[nid:718167]] amierul@
NDTV
07-07-2025
- Climate
- NDTV
Record-Breaking Temperatures In June Around The World
From Nigeria to Japan, Pakistan to Spain, the month of June was the hottest ever recorded in 12 countries and was exceptionally warm in 26 other countries, according to AFP analysis of data from the European monitor Copernicus. Some 790 million people around Europe, Asia and Africa experienced their hottest June to date. For the residents of 26 other states, including Britain, China, France, Democratic Republic of Congo and Ethiopia, the month of June was the second hottest on record. Heatwaves are more frequent and intense because of global warming, experts say. Here is a roundup of the exceptional heat recorded in June: Europe: 3 Degrees Celsius Above The Norm An early summer heatwave scorched western and southern Europe at the end of June, bringing sweltering heat to the Paris region in France and parts of Belgium and the Netherlands that are not used to such temperatures. Around 15 countries, including Switzerland, Italy, and every Balkan state, saw temperatures rise to three degrees Celsius above the June average between 1981 and 2010. Spain, Bosnia, and Montenegro had their hottest June to date. Asia-Pacific: Record Heats On Land And At Sea Japan also had its hottest June on record since data collection began in 1898, with record temperatures logged in 14 cities during a heatwave. The temperature of coastal waters was 1.2 Degrees Celsius higher than usual, tying with June 2024 for the highest since data collection began in 1982, the weather agency said on 1 July. Japan's summer last year was already the joint hottest on record, equalling the level seen in 2023, followed by the warmest autumn since records began 126 years ago. Japan's beloved cherry trees are blooming earlier due to the warmer climate, or sometimes not fully blossoming because autumns and winters are not cold enough to trigger flowering, experts say. South Korea and North Korea also experienced their warmest June since records began. Temperatures in both countries were 2 Degrees Celsius higher than the recorded average. In China, 102 weather stations logged the hottest-ever June day, with some measuring temperatures above 40 Degrees Celsius, according to state media. Central Asia: Hottest Spring On Record Temperatures soared to record highs for June in Pakistan, home to a population of 250 million, and in Tajikistan, which has 10 million people. The June records followed an exceptionally hot spring in Central Asia. Several countries including Pakistan and Tajikistan, Iran, Afghanistan, Uzbekistan and Kyrgyzstan experienced their warmest spring (April-June) ever recorded. Sub-Saharan Africa: Almost As Hot As 2024 In Nigeria, the world's sixth most populous country with 230 million people, temperatures rose to June 2024's record-breaking levels. Other parts of central and eastern Africa were also exceptionally hot. June was the second hottest month on record after 2024 in the Central African Republic, South Sudan, Cameroon, Democratic Republic of Congo and Ethiopia. In South Sudan, temperatures passed the normal June average by 2.1 Degrees Celsius, an exceptional deviation from the norm in a region of the world where temperatures tend to be more stable. The impoverished nation plagued by insecurity is ill-equipped to counter increasing environmental disasters and had already struggled with a devastating heatwave in March, typically the hottest month of the year. Students collapsing from the heat in the capital Juba prompted the government to close schools and order citizens to remain at home. "Extreme weather and climate change impacts are hitting every single aspect of socio-economic development in Africa and exacerbating hunger, insecurity and displacement," warned the UN World Meteorological Organization (WMO) in May.
The Hindu
11-06-2025
- Automotive
- The Hindu
Govt working on draft framework to standardise default temperatures of air conditioners: Union Power Minister Manohar Lal
Union Power Minister Manohar Lal on Tuesday (June 10, 2025) said the government is working on a framework to standardise the default temperatures of air conditioners, including those in automobiles, in the range of 20 to 28 Degrees Celsius. Addressing a press conference on Tuesday (June 10, 2025), Mr. Lal said the government is in talks with appliance makers and States on the subject to standardise AC temperatures. "Consultations are going on and once it's over, guidelines will be finalised accordingly. Some states have requested to consider the humidity they have while making the guidelines," Mr. Lal said without sharing further details. Asked if ACs in cars will also have such standardised temperatures, the Minister said the government is in consultation with automakers as well. The announcement comes at a time when India's peak power demand has been rising and hit 241 GW on June 9. Power Secretary Pankaj Agarwal said the move is aimed at improving energy efficiency in the country. Reduction of even 1 degree helps saving 6% of energy. "There are crores of ACs in the country and every year new ones are getting inducted. So you can imagine the savings," he said. 'Discussions are underway' The Bureau of Energy Efficiency (BEE) is engaged in preparing a framework to standardise default temperatures of air conditioners in the range of 20 to 28 Degrees Celsius to improve energy efficiency in the country. BEE, under the Ministry of Power, promotes the use of energy-efficient processes, equipment, devices and systems. It takes steps to encourage preferential treatment for the use of energy-efficient equipment or appliances. 'Discussions are underway on the subject but no final decision has been taken so far on the exact range of temperatures or any timeframe [to come out with the guidelines],' the official told PTI requesting anonymity.
The Courier
23-04-2025
- The Courier
Wild flavours and rugged charm at Perthshire's Old Manse of Blair
When a restaurant leaves you dreaming about your next visit before you've even digested your last meal, it's doing something right – and for me, that place is the Old Manse of Blair. Set in the rolling beauty of Highland Perthshire, I'd been looking for an excuse to return since my last visit, and Mother's Day provided the perfect one. The journey there was as much a part of the experience as the meal itself. We set off from Fife, taking our time and soaking in the spring sunshine. A nostalgic pitstop at Killiecrankie – a place rich with childhood memories of squirrel-spotting and Jacobite tales – brought a charming start to the day. After a cuppa at the visitor centre café, we wound our way up to Blair Atholl, where the Old Manse of Blair awaited us for a 2pm booking. Approaching the Old Manse of Blair, which was recently added to the Michelin Guide 2025, feels like arriving at a country estate from a bygone era. Surrounded by peaceful hills, ancient forests, and fronted by a field of gorgeous Highland cows, it's a scene straight from a postcard. Birds flitted overhead as we stepped inside the beautifully restored building – a labour of love that has retained all its stately character while offering modern comfort and elegance. It was great to return under the culinary leadership of Scott Davies, formerly of the celebrated Three Chimneys on Skye. I'd interviewed Scott last year, and I still remembered the dish he served – a smoked salmon creation with an unforgettable forest tea. To my delight, it was on the Mother's Day menu, and I couldn't wait for my mum – a former chef herself – to try it. We were seated in the airy orangery, a stunning space that bridges the indoor luxury and the wild outdoors. We toasted with glasses of excellent champagne, befitting the occasion. Then came the dish I'd been waiting for: hot and cold smoked salmon, delicately presented with Jerusalem artichoke, radish, spruce oil, and that incredible forest tea – now served in its own little whisky glass rather than poured on the fish. The tea, more of a rich and fragrant broth than anything leafy, had the depth of a meat stock without a trace of meat. Its umami warmth came from foraged mushrooms, bringing the very soul of the forest into the glass. It was both sophisticated and deeply comforting – a genuine highlight of the meal. Even the bread course stood out. As someone who's gluten-free, I'm used to the usual sad freezer fare, but here? I was served what seemed to be freshly baked gluten-free bread, paired with a heavenly mushroom and miso butter. My mum had the Wasted Degrees amber rye sourdough, made with local beer, and also raved about it. When even the butter is a conversation starter, you know you're in good hands. For mains, I chose the North Sea roasted cod, which came with purple sprouting broccoli, charred cucumber, almonds, sweet pickled onion, fermented chilli sauce, and dill oil. The fish was perfectly cooked – fresh, flaky, and so soft it barely needed a knife. The fermented chilli brought a gentle hum of heat, balanced by delicious vegetables and aromatic oil. Mum opted for a trio of hogget – rump, belly, and rib – paired with mint hedgerow ketchup, elderberry sauce, and wild herb pesto. The portion was so generous she ended up taking some home, but not before thoroughly enjoying the beautifully cooked, wonderfully flavoured meat and its lively accompaniments. The staff were another highlight. The maître d' and waiter were knowledgeable, relaxed, and full of good humour. Despite the fine-dining calibre of the meal, the atmosphere was unpretentious and warm. For dessert, I chose the decadent Maranon 70% chocolate tart (which they gladly made gluten-free), topped with hazelnut crumble, praline, and the dreamiest double milk ice cream. Rich, indulgent, but not overwhelming – it was a perfect finale. Mum's dessert was a theatrical event: a parcel of forced rhubarb delights, hiding sponge, ginger beer and sorbet, all tied together with hay-smoked custard and chilli sugar. Each spoonful revealed a new texture or taste. After our meal, we explored the drawing rooms of the Old Manse. Each space is tastefully decorated with bold artwork, plush furnishings, and splashes of colour that speak of contemporary luxury within a historic shell. We found a piano in one room where Mum played the one tune she knows. Outside, we wandered the grounds in the spring sunshine, greeting the Highland cows before heading off. It was the kind of day that lingers with you – a perfect blend of food, family, and the unique charm of Highland hospitality. There's also the enticing option to stay overnight at the Old Manse, which offers boutique rooms and other accommodation options across the estate. It's the sort of place that beckons for a summer return – long days, wild walks, and more of Scott Davies' culinary wizardry. For £65 each I thought the price was worth the wonderful food and the stunning setting. I'd encourage anyone who enjoys an innovative and delicious meal to take the beautiful drive to The Old Manse of Blair. You can also arrange to be collected from Blair Atholl train station by contacting the hotel – or even better, stay the night! Address: Blair Atholl, PH18 5TN Telephone: 01796 48 33 44 Website: Price: £65 each for 3 courses plus bread Accessible: Yes Dog Friendly: In some areas Food: 5/5 Service: 5/5 Surroundings: 5/5
