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Time of India
18-07-2025
- Business
- Time of India
Surat's push pays off: 9-karat gold to be hallmarked
Surat: In a significant move for the Indian jewellery industry, the Bureau of Indian Standards (BIS) on Friday announced that 9-karat gold jewellery will now be eligible for hallmarking. Tired of too many ads? go ad free now Until now, hallmarking was allowed only for gold jewellery of 14 karats and above. The decision comes after sustained efforts and repeated representations from the Surat Jewellery Manufacturers Association (SJMA) and other industry stakeholders. The inclusion of 9-karat gold in the hallmarking process is expected to open up new opportunities for jewellery manufacturers, enabling them to offer innovative and affordable designs. Experts believe this change will enhance consumer confidence, as hallmarking assures the purity and quality of gold — particularly important for the relatively less popular 9-karat category. The development is also likely to benefit the lab-grown diamond (LGD) jewellery segment, which is fast gaining traction due to its affordability and appeal to younger consumers. "The demand for higher-karat jewellery will always be there, but now those with a lower budget won't have to leave stores empty-handed," said Amit Korat, president of SJMA. "Hallmarking of 9-karat jewellery will build trust among consumers and expand the market." With gold prices soaring globally in recent months, jewellers have increasingly turned to lower-karat options to maintain affordability. Surat, known as a major hub for diamond and studded jewellery manufacturing, is at the forefront of this shift. The city has over 400 jewellery manufacturing units, many of which are adapting to the growing demand for cost-effective LGD and 9-karat gold pieces. Tired of too many ads? go ad free now "In the US, LGD silver jewellery is becoming a popular trend. India could follow suit. While it is legally permissible to sell lower-karat gold with a declaration, hallmarking adds an extra layer of credibility," Korat added. Industry insiders say this policy change could be a turning point, expanding the jewellery market to a broader customer base and reinforcing India's position as a global player in affordable fine jewellery.
Time Out
30-06-2025
- Time Out
Jim's Terrace One Bangkok
In a city overflowing with Thai restaurants, many try to stand out by putting a contemporary spin on local flavours. But that's not the approach at Jim's Terrace. Instead of reinventing the wheel, this spot leans into tradition, offering a menu devoted to Thai comfort food that feels both refreshingly honest and warmly nostalgic. Located on the second floor of the Jim Thompson Flagship Store at One Bangkok, this venue marks a departure from Jim Thompson, A Thai Restaurant. Though both are helmed by the same executive chef, Wichian 'Lek' Trirattanavatin, the two establishments follow very different visions. Here, he doesn't chase contemporary twists. Instead, he embraces the time-honoured recipes many Thais grew up with – the kind you'd find at the street-side eatery – and brings them into a stylish, sit-down setting without losing their soul. Sure, the dishes might not look exactly like what you'd find at a local stall, as they're a lot more polished. But the heart of each plate is still the same. Take sai krok Isan, for example, that classic fermented pork sausage you often see sizzling on street corners across the Big Mango. Chef Lek gives it an upgrade by using fragrant garlic from Phetchaburi and top-quality jasmine rice from Sisaket. It's served with all the familiar sides such as fresh cabbage, ginger, peanuts and herbs – just the way you remember it, only a little more dressed up. When it comes to Thai classics, you just can't skip curry. And chef Lek doesn't disappoint. You'll find tom kha gai made with tender Korat free-range chicken in a rich coconut and galangal broth with local mushrooms, fragrant Bang Chang dried chili and a sprinkle of fresh coriander on top. Then there's moo palo, a slow-braised pork belly stew made with kurobuta and served with an organic duck egg. The broth is deeply aromatic, thanks to Jim Thompson's signature seven-spice blend, with black and green cardamom adding that warm, lingering depth. To finish the meal, there's a good selection of desserts to choose from. But the bread with ice cream and Thai red syrup is worth trying. It's soft bread topped with the homemade 'ice cream of the day' and drizzled with sweet, sticky red syrup. It's such a simple treat, but it brings back those sweet childhood memories. Overall, Jim's Terrace One Bangkok offers a welcoming setting for sharing meals with family or loved ones. However, for those unaccustomed to spicy food, it's worth noting that the menu remains faithful to traditional tastes. Guests with a low spice tolerance may wish to proceed with caution.
New Indian Express
23-04-2025
- Health
- New Indian Express
Healthy Eating: Why you shouldn't overlook the humble lentils and peas
While beans often steal the show, their legume cousins—lentils and peas—are just as mighty when it comes to nutrition. According to a new US government healthy eating advisory report, these small but powerful foods deserve a bigger place on the plate. Lentils and peas are rich in protein, fiber, and antioxidants, making them excellent for heart health, blood sugar balance, and even kidney protection. Just half a cup of cooked lentils offers around 12 grams of protein—a strong case for using them in place of meat. And unlike beans, they cook quickly and don't require soaking, says a Tuesday feature in the Natural Geographic, which reviewed the US advisory report. In many global cuisines—from Indian to Middle Eastern—legumes used to be regular kitchen staples. But it is often overlooked of late, especially in the American plate, and people eat them far less than recommended, favoring meat and poultry instead. But nutrition scientists hope to change that. They're pushing for lentils and peas to be reclassified in national dietary guidelines—from vegetables to top-tier protein sources. "Peas and lentils are low glycemic foods, so they don't tend to spike blood sugar,' notes Natural Geographic report. Additionally, a recent Elsevier - Nutrition Research showed that they reduced their insulin resistance after eating three cups of cooked lentils weekly for two months. Cooking peas and lentils is easy and delicious Lentils come in a rainbow of colors and can be turned into soups, stews, salads, fritters, or grain bowl toppings. Peas, from the common garden kind to split peas and sugar snaps, are equally versatile—boiled, sautéed, blended into soups, or even served fresh as a garnish. Experts agree: it's time to give lentils and peas a rebrand. They're affordable, nourishing, and surprisingly flavorful when cooked with care. Whether you're embracing plant-based eating or just looking to spice up your meals, these tiny legumes pack a big punch. 'People should be eating more plant-based proteins than they do,' says Korat, whose research found consuming increased amounts of protein in midlife, especially from plants, leads to better physical and mental functioning in later years. "Because of their high protein levels, peas and lentils are an excellent option," says Korat. As food inflation makes headlines around the world, experts point out that humble legumes make more sense than ever in this era of rising meat and egg prices—they're incredibly affordable.
