Latest news with #Suchi
Boston Globe
7 days ago
- Entertainment
- Boston Globe
From Dorito rolls to eel tempura: Mexico City's newest culinary gem
I admit it can be dizzying. It's like arriving in a country where you expect one type of meal and are transported to another land entirely. For example, Dorito sushi. How could I not order such a thing? It sounds like a gimmick until you take a bite, and then it isn't. The shrimp and cream cheese roll, coated with crushed Doritos and gooey shrimp topping, is a perfect balance of creamy, salty, and crunchy with lingering spice on the lips. Get Winter Soup Club A six-week series featuring soup recipes and cozy vibes, plus side dishes and toppings, to get us all through the winter. Enter Email Sign Up According to Chavez, the inspiration for this and other rolls comes from Culiacan, a colorful town where everything is brightly painted — cars, tombstones, houses — and you'll find anything and everything in their sushi. Thus, the menu's Dorito roll, and the genre-bending Yapa roll with platanos, cream cheese, pork belly, carrot and jicama salad, flambeed bacon, and caramelized onion. Advertisement Not all cross-cultural dishes are rolls. Crispy tostadas are topped with yellowfin tuna, avocado, and ponzu sauce, and edamame are tossed in Sriracha and garlicky sesame oil. 'We make things our own way,' said chef Chavez. 'It's not a gimmick, it's real food. The base ingredients and technique are the most important, plus a pinch of salt and heat. If it's right, you don't need to fix it.' At Suchi in Mexico City, decorative plates sport mask-wearing Japanese super heroes. Necee Regis Sushi traditionalists won't be disappointed by a wide choice of familiar dishes such as hand rolls, spring rolls, tempura, fried rice, sashimi and nigiri selections, and California and spicy tuna rolls. One favorite, Himitzu maki, is a variation of a classic eel roll with eel tempura wrapped in silky avocado, topped with an eel sauce and crunchy arare — tiny, crunchy soy-flavored rice crackers. Simple wood tables are enlivened with decorative plates sporting mask-wearing Japanese superheroes, and red cloth napkins embroidered with more masked heads. The vibe is casual and celebratory, not stuffy, and creatively attired patrons seemed to be more Mexican than gringo. We played a game: Is he a famous Mexican film director? Is she a doyenne of the city's fashion world? We'd never know, but it was fun to observe our fellow diners in such a festive mood. The restaurant is located in the Roma Norte, on the border of Condesa, two neighborhoods touted for their bohemian vibes and vibrant culinary offerings. Tucked inside the Hotel Casona Norte, in a restored, 1920s mansion, Suchi is accessible from the hotel's lobby or directly from the street. 'I'm so happy to be at La Casona,' said Chavez, who has several different types of restaurants in other cities in Mexico. But his heart right now is all in Mexico City. Advertisement 'I love Mexico City. They have all the flavors of the cocinas of Mexico in one place. It is the place to be. When you are there, you are everywhere.' Agreed. Suchi, Durango 280, Roma Norte. Open for lunch and dinner. Necee Regis can be reached at neceeregis@ Necee Regis can be reached at
New Indian Express
13-06-2025
- Entertainment
- New Indian Express
'More women need to do electronica'
Delhi artist Sijya's journey began in the world of music by accident. A trained graphic artist from India's National Institution of Design (NID), after NID, she was helping artists to design their album artwork, when she came into contact with an online radio community station. "Although I was designing for their events, gig flyers, and album art, it was the support of the community that made me take a plunge and produce my first single, 'Have to make my bed', which came out on their compilation, Suchi Selects. Suchi, an international DJ, selected a few artists for the compilation, and I was one of them. Later, my first EP, Young Hate, came out, and this time, it was a UK-based record label, Accidental Records, of artist Matthew Herbert,' she says. Although Sijya is soft-spoken, her music flows to a different beat. Her upcoming album, Leather & Brass, is a testimony to that. Sijya also started out late, at 27, she started producing electronica. 'I learnt how to make music through software, and I realised how much I enjoy it,' she says. The upcoming EP has six songs and is a mix of soundscapes and words. 'Compared to my last two EPs, Young Love (2023) and Young Hate (2022), this EP has more words, as I explored songwriting more. The album is named Leather & Brass, after the two materials my family has a history of working with,' she says. The album talks about the multiple layers of human feelings—from being lost in a complex and competitive world, forcing one to believe in oneself, and the many layers of human relationships. 'Tabla', the only released single from the album so far, talks about the challenges that one faces while creating art in the 21st-century world. The other singles like 'Do I Know' and 'Rust' also deal with many existential questions. The challenges Sijya is now three and a half years old in the electronic music industry, and it has challenges for aspiring and ambitious musicians. 'In India, the electronic music scene has not fully ripened. DJs can survive, but the scene for independent artists and music producers is something else. They struggle with getting shows as there are not many venues and proper infrastructure to support them. Besides, the live-music listening culture is still growing in India. My stage shows attract 150-200 people. Hence, earning remains a constant concern for artists like me,' she says. Being a woman artist also has its set of challenges. 'The biggest problem is perception. Many think that female artists are not technically skilled; that's the impression they have. They refuse to believe that as a female music producer, I can make my own music—that annoys me a lot. However, if more and more women join the electronic music industry, it will get better,' she says. Although electronic music is popular across the globe, with 1.5 billion listeners according to a report by the IMS Business School, India's case is different. Despite the large Gen Z and millennial population, the 'scene' is not ready due to the absence of venues, grants, promoters, and needed infrastructure. Sijya is hopeful that with time, the scenario will look up.
Indian Express
11-06-2025
- Science
- Indian Express
Shubhanshu Shukla expected to carry aamras, halwa to space as part of Axiom Mission 4; sister refutes claim dishes are homemade: ‘It is just impossible'
The Axiom-4 mission, which was scheduled to carry Indian astronaut Shubhanshu Shukla and three others to the International Space Station on Tuesday, was postponed again to fix a leak in SpaceX's Falcon-9 rocket, Indian Space Research Organisation (ISRO) chairman V. Narayanan said in a statement. Shukla is the second Indian to travel to space after Rakesh Sharma, who completed an eight-day orbit of Earth in 1984. As the Indian Air Force pilot awaits his turn, here are some edible things he is set to carry to space. He is carrying moong dal halwa, gajar ka halwa, and aamras. As I prepare to spend 14 days abroad the ISS, I carry with me not just instruments and equipment but the hopes and dreams of a billion hearts, Shubhanshu said in a video titled 'Crew Countdown to Launch ' on Axiom Space's YouTube channel. Responding to a user's question about his food aboard the spacecraft, he said, 'I am carrying a few delicacies from India. You know, we have a rich culinary heritage. A few items I am carrying are aamras (mango nectar), moong dal halwa, and carrot halwa. Some of them are my favourites, and I am so happy to be able to carry them and share them with my colleagues and the astronauts at the station right now.' While multiple reports mention that the delicacies have been prepared by his family in Lucknow, his sister Suchi Shukla firmly refuted the claims. 'We also learned from the Axiom interview that he is set to carry these foods to space. Families are never allowed to interfere in such missions. It is untrue that he carries any of these foods from home. It is just impossible because they have their protocol and guidelines to follow,' Suchi told in an exclusive interaction. Suchi added that as a yoga practitioner and a health enthusiast, Shubhanshu eats healthy food with minimal oil. 'While he was always a foodie, he cut down on food once he joined the National Defence Academy. His meals are structured according to his rigorous training,' Suchi continued. 'When at home, he prefers to eat only home-cooked, simple food like dal chawal with less oil.' She also spoke about the mission's delay, adding that the family is also waiting for an update on the spaceflight's departure. 'We have Nothing to say. We are as clueless. Let's wait for an update soon,' said Suchi. Interestingly, according to ISRO, the idea is also to study the impact of spaceflight on the germination and growth of crop seeds. Through the Sprouting Salad Seeds in Space experiment, a joint effort by ISRO, NASA, and BioServe, sprouted seeds will be studied for their genetics, microbial load, and nutritional profile after the mission. 'This project aims to help understand how crops may be grown in space for future exploration missions,' Axiom-4 stated on its website. We consulted an expert to understand how the concept of eating and food preservation in space differs from that on Earth. Dr Narander Singla, lead consultant, internal medicine, CK Birla Hospital, Delhi, said that food in space is a fascinating topic, especially when astronauts get to enjoy traditional Indian delicacies like gajar ka halwa and aamras while orbiting the Earth. 'But eating in space is not as simple as on Earth. It involves meticulous planning, preservation, and specially designed tools to ensure nutrition and safety in a microgravity environment,' said Dr Singla. Freeze-drying is carried out to maintain food quality and extend shelf life in space. It removes water from food, making it lightweight and compact, while preserving its nutritional value. 'These foods are rehydrated with water before consumption. Thermostabilisation involves heating food to eliminate bacteria and prolong shelf life; such items are typically packaged in cans or pouches and can be stored at room temperature,' said Dr Singla. Dr Singla noted that irradiation is another technique, using ionizing radiation to sterilise certain foods like beef steak and smoked turkey. 'Rehydratable foods, like instant noodles, soups, and cereals, are also common; water is added just before consumption,' said Dr Singla. Eating in a microgravity environment requires special considerations. Dr Singla said that food is packaged in specially designed containers that prevent liquids and crumbs from floating away, which could pose a risk to equipment and astronauts. 'Rehydration is done using a water gun to inject water into freeze-dried food packets, which are then opened with scissors. Meals are typically placed on food trays that can be strapped to the astronaut's leg or a surface to keep them from floating away. Utensils like spoons, forks, and knives are equipped with magnets so they stay attached to the tray when not in use,' said Dr Singla. Since microgravity presents unique challenges, floating food particles and liquids must be controlled, epxerts urge. 'Storage is limited on spacecraft, so food must be carefully chosen and compactly packaged to reduce waste,' said Dr Singla. Above all, maintaining a balanced diet is crucial. 'Astronauts need optimal nutrition to stay healthy and perform well during missions, making meal planning a critical aspect of space travel,' said Dr Singla.
Indian Express
09-06-2025
- Science
- Indian Express
Before astronaut Shubhanshu Shukla's space mission, excitement anxiety & a little prayer
For the last few days, the sprawling white single-storeyed Anshu Niwas in one corner of Lucknow's Triveni Nagar has been seeing a steady stream of friends, relatives, well-wishers and the media. They are all there for one reason – to offer their good wishes to the owners of the house, the Shuklas, for their 39-year-old Air Force Group Captain Shubhanshu 'Gunjan' Shukla's maiden flight to space. On June 10 – over 10 months after the Indian Space Research Organisation (ISRO) first announced his name as one of four astronauts as part of Axiom Space's fourth commercial mission to the International Space Station – Shubhanshu will take off on a two-week Indo-US mission. Commandeered by veteran US astronaut Peggy Whitson, the Axiom Mission-4 (Ax-4) mission will take off onboard SpaceX's Falcon-9 rocket from the Kennedy Space Centre, Florida, making Shubhanshu only the second Indian to travel to space after Rakesh Sharma's iconic spaceflight onboard Russia's Soyuz spacecraft in 1984. Shubhanshu is currently undergoing mandatory quarantine at the Kennedy Space Centre, and his family back at home is both excited and anxious about the mission, his parents Shambhu Dayal Shukla, a 73-year-old former civil servant, and Asha Shukla, 67, tell The Indian Express. 'We had been hearing about his space journey for a long time, and naturally, there were many questions that came to our minds. But there was no one we could turn to and ask what really happened up there and what he would be doing,' she says. That anxiety was allayed after a dinner and a conversation with Israeli astronaut Eytan Stibbe, who happened to be in Lucknow, on May 9. Over the dinner that lasted 3-4 hours, Stibbe, who was part of the historic Axiom-1 (Ax-1) mission to the ISS in 2022, told them in great detail about his own space mission and encouraged the couple to ask him questions. 'He brought along a presentation he made for us,' Shubhanshu's 40-year-old sister Suchi says. 'Over dinner, he told in great detail how they lived, ate, and slept in space. He didn't speak about the challenges he faced. Instead, he told us about the beauty of the journey. His face shone with the happiness of having seen, achieved, and experienced so much.' Shubhanshu's father Shambhu Dayal, who retired as a joint secretary in 2013 in Lucknow, adds: 'All our worries and doubts have now been put to rest. We are only praying for his safe journey'. Born in Lucknow on October 10, 1985, Group Captain Shubhanshu is the last of three children and has three older siblings — Nidhi, 43, an MBA graduate and a homemaker and Suchi, a school teacher. He is also the first in his family to join the armed forces, with his family initially encouraging him to take up civil services. From the premier National Defence Academy, Shubhanshu was commissioned into the fighter stream of the Indian Air Force on June 17, 2006. 'I wanted to ask him to prepare for civil services after his Class 12 exams in 2002,' Shambhu says. 'But a friend of his decided to apply to the National Defence Academy (NDA). When he discovered that he was too old to qualify for the exam, he gave the form to Shubhanshu.' Shubhanshu married his wife Kamna Shukla, a dentist, in 2009. Kamna is currently in Florida with the couple's six-year-old son to see the launch of the mission. Over the years, Shubhanshu has served in various parts of the country — including Bhuj, Jodhpur, and Srinagar — and was in Bengaluru when his name was announced for the mission. Those who know him describe Shubhanshu as 'not reserved but not one to talk to everyone'. 'He respects everyone but prefers to connect only with those he feels comfortable around,' his sister Suchi says. Even as a child, he was 'very focused and very prompt when it came to his work,' his father Shambhu. 'He had very few close friends, mostly kept indoors and never went out alone to buy anything from the market, so it's unlikely that many people in the neighbourhood knew him well,' he says. Indeed, in Triveni Nagar, not much is known about Shubhanshu. 'We only found out that Shubhanshu is from our area when we saw it on the news. After speaking to others, we got to know more about him. We had never seen him before and didn't even know he had cleared the NDA,' Rakesh Mishra, a resident of Triveni Nagar, says. But at Shubhanshu's City Montessori School, it's a different story. His math teacher Nageshwar Prasad, 55, remembers him as a good student. 'Shubhanshu would give equal importance to sports and studies,' Prasad, who also taught Shubhanshu's wife Kamna, says. Back at the Shuklas, the family says that while they are no longer anxious, they admit to feeling jittery as the date of the take-off approaches. Despite this, they know that their son is not one to stray away from challenges. 'We were initially scared when he said he wanted to join the armed forces. Then we were anxious when he said he would spend over a year training in Russia to become an astronaut, mainly because he's never one to ever go out anywhere alone. But he's adapted himself to challenges,' his proud mother Asha says. While Shubhanshu's parents had initially planned to travel to Florida to see their son off, plans changed after his mother Asha developed severe spondylitis that made travel difficult. As a result, they take comfort in the little things – such as daily video calls and phone calls that he makes to assure them of his well-being. 'We now plan to hold a puja before his mission,' Shambhu says.
Hindustan Times
08-06-2025
- Science
- Hindustan Times
Moong Dal Halwa to Aamras, know what Indian astronaut Shubhanshu Shukla is carrying for Axiom Space's Ax-4 mission
India is poised to make a historic return to space as Group Captain Shubhanshu Shukla, an Indian Air Force pilot and astronaut, will take off as a part of Axiom Space's Ax-4 mission. He, along with three other astronauts, will leave from the Kennedy Space Center in Florida (USA) on June 10 (IST 5.52pm) to the International Space Station (ISS) that they will dock in 28 hours (on June 11). Back in the 39-year-old's hometown, Lucknow (UP), his family is praying for a successful mission, as it will make him the second Indian astronaut to pilot a spaceflight since Wing Commander Rakesh Sharma's 1984 mission. 'He has been quarantined for a fortnight now, but once a day, he joins us for a group call, as his wife, Dr Kamna Shubha Shukla, and five-year-old son, are with him in Florida. We are all so excited, but also very nervous,' says Shubhanshu's sister Suchi Shukla, a science teacher in Lucknow. Suchi adds, 'He is very hopeful and wants this mission to motivate the upcoming generations. I have shifted into my parents' home for a few days and our eldest sister is also coming down from Noida so that all of us can cheer for him together.' Shubhanshu is carrying a few Indian delicacies with him. 'He is carrying moong dal halwa, gajar ka halwa, aamras and rice. He is excited to share the delicacies with the other astronauts too. Since Indian food is high on spices, he wasn't getting the permission to carry them. But finally, they did allow a few varieties. He is a fitness-freak and highly into yoga so I am sure he will balance it,' says Suchi. Shubhanshu's father, Shambhu Dayal Shukla, a retired government employee, tells us that a 'Satyanarayan Swami katha and a hawan' are being organised to pray for a successful mission. 'The entire family is praying for him and we are all very confident and positive. Ab darr nahin lag raha hai. We are happy that his name will go in history books,' he says. Shubhanshu's mum, Astha Shukla, adds, 'Woh khud bahut excited hai ki woh Bharat ke liye kuch naya karne jaa raha hai. Bas jaldi se mission khatam kar ke wapas aa jaaye.' While he is not allowed to disclose the personal belongings he's carrying, Shubhanshu's sister feels her brother is 'carrying our photos'. She adds, 'He cannot disclose due to protocol. Once you take anything to space, it becomes a certified object that has travelled to space. So, he will bring those back and it will be memorabilia for us. We will only get to know what those things are once he's back.' City Montessori School in Lucknow, Shubhanshu's alma mater, is celebrating the feat by organising a YyomNite carnival at its Kanpur Road branch. 'All the students and staff are electrified that our alumnus Shubhanshu is undertaking this extraordinary journey, carrying the hopes of 1.4 billion Indians with him. The research he does there will push the boundaries of scientific knowledge and will be used for the advancement and prosperity of humankind,' says school manager Prof Geeta Gandhi Kingdon. They will live stream the event and the carnival will have exploration areas, space photoshoots, activity camp and mission control centre. His family members will also join the event.
