Yahoo Communications Chief Leaves in Advance of Verizon Takeover

Yahoo Communications Chief Leaves in Advance of Verizon Takeover

Anne Espiritu, Yahoo Inc.’s vice president of global public relations and communications, is leaving after four years at the company that’s now selling its core assets to Verizon Communications.

Espiritu was the first person hired from Google after Marissa Mayer left the search giant to take the job as Yahoo’s chief executive officer in 2012. Espiritu and Mayer had been discussing for some time when Espiritu might leave Yahoo, according to a person familiar with the matter.

“We are incredibly grateful for her hard work, dedication and unwavering support over the past four years,” Yahoo said in a statement. “We wish her luck in her next adventure.”

Sheila Tran is being promoted to become Yahoo’s head of global public relations, according to the person, who asked not to be identified because the appointment hasn’t been made public.

Espiritu’s departure follows Verizon’s announcement July 25 that it will acquire Yahoo’s Internet assets for $4.8 billion, bringing the web portal together with longtime rival AOL. The telecommunications company will add Yahoo web services that still draw 1 billion monthly users, including mail, news and sports content and financial tools.

Espiritu was a key figure in helping shape and manage the communications at Yahoo during Mayer’s tenure as CEO, which included heightened criticism on Wall Street and in the press as sales growth sputtered over time amid market share losses.

© 2016 Bloomberg L.P.

Tags: Internet, Marissa Mayer, Verizon, Yahoo

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Paan (Betel Leaves): The After-Dinner Sweetener Goes Fashionable

Paan (Betel Leaves): The After-Dinner Sweetener Goes Fashionable

Image Credits: Instagram/fervilares

I learnt how to make paan from my eldest aunt. Every Sunday, she would open her big silver box, take out the freshly washed paan leaf, break the stem and hand it over to me. As I chewed on the stem, I would watch her lovingly smear a hint of slaked lime paste, sprinkle betel nut that she’d chop herself (she had a special nut cutter for it), add some black cardamom and fold it in gently before popping it in her mouth. She would make one for my grandmother too. That was their Sunday after-meal regime. Sometimes, if my grandmother felt generous, she would pick the smallest leaf from the box and give it to me. It was the best digestive on the planet, they would say.

I grew up in a family of paan-poppers, but no one else was allowed to touch my aunt’spaan ka dabba. The others had to source their customised paans from the local paanwala– some meetha (sweet) and some saada (plain). Plus, there were other requests too – less lime, more nuts, a little sweet, etc. The kids were of course, never given any.  Oddly, we never quite picked up on the habit either, which is why I ate my first meetha paan when I was probably in college. I had discovered the gulkand (the rose petal preserve) by then – a sickly sweet mix that I had read was good for health.

Who would have thought that the paan would eventually become inspiration for nouveaufood that had nothing to do with the original betel leaf!

My first experiment with a non-paan paan was at an Indian restaurant called The Pink Poppadum in Bengaluru about five years ago. They served something called a paan shotat the end of our dinner. It was possibly a blend of sweet paan leaves, cardamom seeds, ice cream or cold milk, and gulkand. I hated it. The idea of having to drink something that deserved the customary chewing, felt like I was betraying an age-old practice. But in little time, paan shots began to appear on the menu of upscale Indian restaurants across the country. Celebrity chefs by then had created their own recipes of paan shots too.

Today a paan shot will probably be considered too basic, given the various kinds of experiments that are going on with the betel leaf and its essence.

There’s of course the paan kulfi, which I have been told has been available in Mumbai for generations. I remember standing near Chowpatty at a local kulfi shop, waiting in queue to try one. By then, my fascination for paan had waned. But it was more about trying something new that I had heard so much about. The slightly granular texture of the kulfidid capture the essence of the paan well, definitely way better than the paan flavoured ice cream I came to eat much later in Bengaluru again. In fact, Pabrai’s at HSR Layout in the city serves a paan ice cream which reportedly has 17 different ingredients includingmulethi (an ingredient that’s good for a sore throat). Rumour has it that one can even find a paan gelato (did I just hear the Italians groan?), though I am yet to find one.

Image Credits: www.foodiye.com/Nishant

Chai Point in Bengaluru, which is the saviour of most chai addicts at work, offers something called a paan kulfi shake. It’s a simple recipe of blended kulfi flavoured withpaan syrup.

Talking about drinking paan, the Novotel Bengaluru had come up with a cocktail called the Swadesh Videsh Paan. It was a giddy mix of white rum, Bailey’s, betel leaf, gulkand, andmeetha paan masala. I am pretty certain that for those who like their cocktails sweet, it would have been a massive hit.

Given that the paan is considered to be one of the best after-meal treats, it was only a matter of time that it got into the dessert books. La Folie Patisserie in Colaba Mumbai makes a decent paan gulkand macaron. I am not sure if it will remind of walking the streets of Varanasi, but it tastes good, provided you can handle the sugar rush.

And then there’s the paan mousse at SpiceKlub in Lower Parel – a ‘fusion’ restaurant. Making the most of molecular gastronomy (and in this country, it often means using liquid nitrogen to its maximum) this dish comes with a paan leaf wrapped around mousse, and then frozen with liquid nitrogen. So, there’s a lot of smoke when it comes to your table, but very little fire.

Glocal Restopub that’s recently opened in Indiranagar, Bengaluru, has a paan cheesecakeon the menu. It’s basically baked cheesecake stuffed inside a paan. It also has gulkand in it. Trying that one is going to take a lot of courage!

I hear the Shangri-La at Bengaluru has something called the paan kebab, which is not on the menu, but can be ordered if you are, say, planning to get married at the hotel. It has definitely piqued my interest. But what’s way more curious is the paan biryani served at Sattvam, the sattvic restaurant at Sadashivnagar. The biryani rice is subtly flavoured with betel leaves and some rosewater. In fact, Baluchi at The Lalit, Connaught Place, New Delhi, also has a paan biryani (vegetarian of course) on the menu where basmati rice is flavoured with a hint of paan masala and kewra water, and garnished with betel leaf. The paanflavour is definitely not overpowering, but won’t let you miss its presence for sure. Now that can’t be too bad, can it?

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HomeFood & DrinksPaan (Betel Leaves): The After-Dinner Sweetener Goes FashionablePaan (Betel Leaves): The After-Dinner Sweetener Goes Fashionable

Paan (Betel Leaves): The After-Dinner Sweetener Goes Fashionable

Image Credits: Instagram/fervilares

I learnt how to make paan from my eldest aunt. Every Sunday, she would open her big silver box, take out the freshly washed paan leaf, break the stem and hand it over to me. As I chewed on the stem, I would watch her lovingly smear a hint of slaked lime paste, sprinkle betel nut that she’d chop herself (she had a special nut cutter for it), add some black cardamom and fold it in gently before popping it in her mouth. She would make one for my grandmother too. That was their Sunday after-meal regime. Sometimes, if my grandmother felt generous, she would pick the smallest leaf from the box and give it to me. It was the best digestive on the planet, they would say.

I grew up in a family of paan-poppers, but no one else was allowed to touch my aunt’spaan ka dabba. The others had to source their customised paans from the local paanwala– some meetha (sweet) and some saada (plain). Plus, there were other requests too – less lime, more nuts, a little sweet, etc. The kids were of course, never given any.  Oddly, we never quite picked up on the habit either, which is why I ate my first meetha paan when I was probably in college. I had discovered the gulkand (the rose petal preserve) by then – a sickly sweet mix that I had read was good for health.

Who would have thought that the paan would eventually become inspiration for nouveaufood that had nothing to do with the original betel leaf!

My first experiment with a non-paan paan was at an Indian restaurant called The Pink Poppadum in Bengaluru about five years ago. They served something called a paan shotat the end of our dinner. It was possibly a blend of sweet paan leaves, cardamom seeds, ice cream or cold milk, and gulkand. I hated it. The idea of having to drink something that deserved the customary chewing, felt like I was betraying an age-old practice. But in little time, paan shots began to appear on the menu of upscale Indian restaurants across the country. Celebrity chefs by then had created their own recipes of paan shots too.

Today a paan shot will probably be considered too basic, given the various kinds of experiments that are going on with the betel leaf and its essence.

There’s of course the paan kulfi, which I have been told has been available in Mumbai for generations. I remember standing near Chowpatty at a local kulfi shop, waiting in queue to try one. By then, my fascination for paan had waned. But it was more about trying something new that I had heard so much about. The slightly granular texture of the kulfidid capture the essence of the paan well, definitely way better than the paan flavoured ice cream I came to eat much later in Bengaluru again. In fact, Pabrai’s at HSR Layout in the city serves a paan ice cream which reportedly has 17 different ingredients includingmulethi (an ingredient that’s good for a sore throat). Rumour has it that one can even find a paan gelato (did I just hear the Italians groan?), though I am yet to find one.

Image Credits: www.foodiye.com/Nishant

Chai Point in Bengaluru, which is the saviour of most chai addicts at work, offers something called a paan kulfi shake. It’s a simple recipe of blended kulfi flavoured withpaan syrup.

Talking about drinking paan, the Novotel Bengaluru had come up with a cocktail called the Swadesh Videsh Paan. It was a giddy mix of white rum, Bailey’s, betel leaf, gulkand, andmeetha paan masala. I am pretty certain that for those who like their cocktails sweet, it would have been a massive hit.

Given that the paan is considered to be one of the best after-meal treats, it was only a matter of time that it got into the dessert books. La Folie Patisserie in Colaba Mumbai makes a decent paan gulkand macaron. I am not sure if it will remind of walking the streets of Varanasi, but it tastes good, provided you can handle the sugar rush.

And then there’s the paan mousse at SpiceKlub in Lower Parel – a ‘fusion’ restaurant. Making the most of molecular gastronomy (and in this country, it often means using liquid nitrogen to its maximum) this dish comes with a paan leaf wrapped around mousse, and then frozen with liquid nitrogen. So, there’s a lot of smoke when it comes to your table, but very little fire.

[“source-ndtv”]

PM Modi Leaves for US, Says ‘Obama’s lifestyles an concept’

PM Modi Leaves for US, Says 'Obama's Life an Inspiration'

NEW DELHI: top Minister Narendra Modi left for new york on Thursday on a six-day visit centered on boosting alternate and resetting ties with the us, the arena‘s largest economic system.

In a declaration ahead of his departure, Mr Modi said he turned intoconfident that the visit will mark thebegin of a brand new chapter in our strategic partnership”.

He said he regarded forward to his first assembly with President Barack Obama. “His lifestyles‘sadventure is a tremendous testimony to the rights and possibilities that democracies provide, and anthought for people around the world,” the prime Minister stated.

He additionally said, “I keenly watch for the opportunity to fulfill the Indian American network at theMadison square lawn in ny. Their achievement in numerous fields, their contribution to america, their abiding bonds with India and their function as a colourful bridge among the two largest democracies is asupply of pride for us.” (also examine: top Minister Narendra Modi’s assertion prior to His Departure Forunited states of america)

Mr Modi will kick off his US go to in the big apple, where he will cope with the UN general assembly andaddress humans of Indian beginning at Madison rectangular lawn, a 18,200ability ny area.

he is scheduled to have breakfast in ny on Monday with heads of top worldwide companies along withGoogle’s Eric Schmidt and PepsiCo’s Indra Nooyi. “I sit up for meeting enterprise leaders to ask them to take part greater actively in India’s financial boom and transformation,” he said in a assertion.

On Monday he will head to Washington.

Mr Modi headed to the big apple hours after launching “Make in India”, an initiative to attract globalmanufacturing.

After he led his birthday party the BJP to a marvelous victory in the country wide elections on a promiseto restore the country‘s flagging economic fortunes, america has repeatedly reached out to him.

Imran Tahir’s Seven-Wicket Haul Leaves West Indies Reeling, South Africa Win

Imran Tahir South Africa ODI

Imran Tahir celebrates with South African teammates after dismissing a West Indies batsman.
© AFP
HIGHLIGHTS

1
Tahir’s 7/forty five vs WI are the excellent figures for a South African in ODIs
2
SA beat WI via 139 runs within the ODI
three
Hashim Amla scored his twenty third ODI hundred in the match
Basseterre: Imran Tahir wrote his call within the file books as South Africa completed a complete 139-run victory over the West Indies within the 6th fit of the Tri-kingdom One-Day global collection at Warner Park in St Kitts on Wednesday.
protecting a powerful general of 343 for four, the leg-spinner feasted on a clumsy Caribbean battingattempt with awesome figures of 7 for 45 off nine overs, the first-class-ever returns by means of a South African bowler in the records of ODI cricket.
along the way, Tahir, in his 58th suit, handed the file of Morne Morkel because the fastest South African toa hundred ODI wickets in phrases of fits played.
i’m truely thankful for how matters worked out for me today,” said a delighted Tahir. “It was a fantasticeffort through the whole crew and i am simply overjoyed to have performed a part.”
earlier, Hashim Amla’s twenty third ODI hundred highlighted a domineering batting effort from the Proteasafter they had been installed through domestic captain Jason Holder.
Tahir and Tabraiz Shami (two for forty one) then extinguished the West Indian respond after a shinybeginning start, Tahir’s document harvest together with three in a single over because the hosts have been disregarded for 204 off 38 overs.
Tahir and Shamsi, in just his 2d match, effected the breakthrough after the rousing start of sixty nine inless than ten overs with the aid of openers Johnson Charles (49) and Andre Fletcher (21).
best 24 from Marlon Samuels a few of the finished batsmen represented any shape of resistance to the spinners.
by distinctive feature of the margin in their victory, A.B. de Villiers’ group actions to the top of the standings on ten points, one beforehand of Australia and two more than the West Indies.
opposition shifts to Barbados for the very last 3 initial matches, beginning with South Africa versusAustralia on June 19 at Kensington Oval, ahead of the very last on the equal venue every week later.
Amla’s handy innings of one hundred ten, which got here off ninety nine deliveries and blanketed thirteenbarriers, set the Proteas on their manner to the ambitious total in partnership with Quinton de Kock.
Bristling with aggression in assessment to Amla’s serene progress, the left-hander contributed seventy onein an opening stand of 182.
Their partnership installed a new record for the primary wicket in an ODI on the venue, eclipsing thepreceding standard of a hundred and sixty set by former South African captain Graeme Smith and de Villiers against Australia at the 2007 international Cup.
All-rounder Chris Morris, lower back within the team after improving from an injury sustained within thefirst suit of the tournament in Guyana weeks earlier, become promoted to quantity three within the order to boost up the scoring and answered via belting forty off 26 deliveries.
however it was Faf du Plessis who stole the display over the final overs of the innings, blazing an unbeatenseventy three off simply 50 balls in a hurricane knock decorated with six fours and sixes.
De Villiers, whose dismissal on Saturday brought about the collapse that paved the manner for ansurprising Australian victory, contributed 27 to the effort.
Kieron Pollard took two luxurious wickets but mystery spinner Sunil Narine changed into the choose of the Caribbean bowlers, conceding 46 runs from ten wicketless overs.
“We just want to pick ourselves up after this overall performance,” said a dejected Holder after the fit. “we’re nonetheless very plenty within the competition and need to place in the tough work earlier thanthe following fit.”