Latest news with #SanjeevKapoor
Hans India
12 hours ago
- Business
- Hans India
Pakistan To Receive 40 Chinese Stealth Fighters While India's Indigenous Program Faces Decade-Long Wait
China is set to deliver 40 Shenyang J-35 fifth-generation stealth fighter aircraft to Pakistan, marking a significant shift in South Asian air power dynamics. This development places Pakistan among the select nations operating advanced stealth technology, while India's Air Force continues to operate without any stealth fighters in its current inventory. The delivery timeline suggests Pakistan could have these advanced aircraft operational by December 2025, according to defense analysts. Meanwhile, India's indigenous Advanced Medium Combat Aircraft (AMCA) program remains at least a decade away from fielding operational units, with official projections indicating full induction around 2035. According to sources, senior Indian Air Force veterans have confirmed that Pakistani pilots have already been training in China for over six months on these aircraft systems. Group Captain Ajay Ahlawat, a retired IAF fighter pilot and defense analyst, noted that the pilot training program had been ongoing well before the official delivery announcement, indicating China's methodical approach to this technology transfer. The aircraft Pakistan will receive is reportedly the FC-31, an export variant of China's J-35 with reduced capabilities compared to the full-specification version used by the People's Liberation Army Navy Air Force. This practice aligns with standard international arms export protocols where nations typically provide downgraded versions of their most advanced military equipment to foreign buyers. The development has raised significant concerns within India's defense establishment. The Indian Air Force has historically maintained air superiority over Pakistan through superior pilot training, advanced tactics, and a more diverse aircraft inventory. However, the introduction of stealth technology into Pakistani service threatens to narrow this advantage considerably. Air Marshal Sanjeev Kapoor, who previously served in key planning positions within the IAF, has suggested pursuing an interim solution to address this capability gap. He advocates for acquiring Russian Sukhoi Su-57 fighters through a government-to-government arrangement, similar to India's previous Rafale acquisition deal. His proposal includes securing technology transfer agreements and coding access to integrate India's domestically developed weapon systems. The Su-57 option presents both advantages and challenges. Proponents argue that Russian systems would offer better compatibility with existing Indian equipment, weapons, and radar systems. Additionally, operating fifth-generation fighters would provide valuable experience for Indian aircrew and ground personnel while the AMCA program continues development. However, not all defense experts support this approach. Critics point to India's previous involvement in the abandoned Fifth Generation Fighter Aircraft program with Russia, from which India withdrew after investing approximately $350 million. Concerns about the Su-57's performance capabilities and Russia's limited production capacity for its own air force have influenced this skepticism. Alternative suggestions include considering the American F-35 Lightning II, despite its higher cost and potential technology transfer restrictions. Some analysts view it as a more proven platform with established operational history across multiple air forces worldwide. The AMCA program represents India's long-term solution to achieving fifth-generation fighter capability. Developed by the Aeronautical Development Agency in collaboration with the Air Force and Navy, this twin-engine stealth fighter aims to provide India with an indigenous alternative to foreign systems. The program targets prototype rollout by 2028-29, with full operational capability expected in the mid-2030s. The timing disparity between Pakistan's near-term acquisition and India's long-term development timeline has intensified debates about interim procurement options. Defense analysts emphasize that waiting another decade while regional adversaries enhance their capabilities could compromise India's strategic position. This development occurs within the broader context of evolving regional security dynamics, where both China and Pakistan continue modernizing their military capabilities. The stealth fighter acquisition represents Pakistan's most significant air power enhancement in recent years and could influence tactical considerations across the subcontinent. The situation underscores the challenges facing India's defense procurement and indigenous development strategies. While self-reliance in defense manufacturing remains a national priority, the immediate operational requirements may necessitate difficult decisions about bridging capability gaps through foreign acquisitions. As this technological shift unfolds, it will likely influence regional military planning, defense spending priorities, and strategic partnerships. The introduction of fifth-generation fighter technology into the South Asian theater marks a new chapter in the ongoing regional military competition.
Hindustan Times
3 days ago
- Entertainment
- Hindustan Times
International Sushi Day: The many twists on Japan's most iconic dish
A dish from the land of the rising sun, Japan—sushi, made with vinegared rice and paired with raw fish, vegetables, or seaweed—is loved globally in different shapes, flavours, and cultural twists. On International Sushi Day, today, we look at how sushi is given a unique twist while making. A post shared by Duc | Houston Food & Travel (@fooodeelicious) Sushi got a trendy makeover when it was turned into sushi doughnuts. This creation was first spotted in Australia and Canada in the 2010s. In 2016, a Melbourne-based creator shared a raw vegan version of the sushi doughnut on Instagram. Made by shaping sushi rice into doughnut rings, they were topped with raw fish or other classic ingredients like gari (pickled ginger). A post shared by Sweet Dreams NY - Custom Cakes & Dessert Tables (@sweetdreamsnycakes) Sushi cakes offer a playful and fresh twist, turning the dish into a party-ready showstopper. Made with short-grain sushi rice, seaweed, and layered like a cake, this American invention is topped with eye-catching additions like delicate rosettes of yellowfin tuna or salmon, crab meat, tobiko pearls (fish roe), avocado, and cucumber for maximum visual and flavour appeal. Lashings of mayonnaise — spiced or regular — serve as a frosting stand-in. A post shared by Pokitrition Sushi Burrito Poké (@pokitrition) The best of Japanese and Mexican cuisines come together in the sushi burrito, or 'sushirrito.' Born in California, this creation resembles a giant sushi roll, with ingredients like rice, fish, shrimp, imitation crab, and vegetables tightly wrapped in nori (Japanese for seaweed). In India, too, sushi has seen various unique twists along with some controversial choices reinvented for the Indian palate with flavours including achari, tandoori, and even pakoras. One creation that took the internet by storm last year was the Jain sushi shared on X. This vegetarian version replaced traditional fillings with bell peppers and other plant-based ingredients. Another creation was the Arabic paneer sushi prepared by a Lucknow chef who used paneer as the filling and wrapped it in flavourful 'Arabic masala'. Chef Sanjeev Kapoor once added a sweet twist to the Japanese sushi, making it with motichoor ladoos in 2023. It was prepared by smashing the laddoos, then sliced pears with a dash of lemon, pineapples, and watermelons were added to it. Finally, he wrapped it up and garnished it with silver vark and pistachios.
Hindustan Times
09-06-2025
- Lifestyle
- Hindustan Times
Jamun raita, kulfi to jam: 3 delicious recipes to make the most of this juicy summer fruit
With its deep purple hue and sweet-tangy burst of flavour, Jamun brings back fond memories of summer afternoons and purple-stained tongues. Now that the season is here, it's time to get creative with this antioxidant-rich fruit. Whether you love it sweet, tangy or a little fancy, we've rounded up three tasty ways to turn Jamun into your go-to seasonal treat. (Also read: Tea and coffee in fine dining? Chef shares beverage pairing rules, Indian dishes to go with, and brew types ) (Recipe by Chef Sanjeev Kapoor) 500 grams java plums (jamun), deseeded and chopped ½ cup sugar A pinch of salt 1 tbsp lemon juice 1. Put the chopped jamun in a blender jar and blend to a fine paste. 2. Heat a non-stick pan. Add the jamun paste along with sugar and salt and mix well. Cook till the sugar melts and the mixture thickens. 3. Add lemon juice and mix well. Switch the heat off and allow the jam to cool completely. 4. Transfer to an air-tight jar and serve as required. (Recipe by Chef Kunal Kapur) 1-litre full-fat milk 5 tablespoons sugar 1 tablespoon cornstarch A dash of water 250 grams (approximately 40 pieces) Jamun 1. For jamun kulfi, boil and reduce the milk by half. 2. Make a slurry of cornstarch (optional) and add it to the reduced milk along with sugar. Cook for a minute until everything is combined. 3. Separate the jamun flesh from the seeds and blend it into a smooth paste. 4. Transfer the paste to the cooled reduced milk. (If the milk is not cooled properly, the Jamun will lose its colour.) 5. Pour the mixture into kulfi moulds and freeze. Your jamun kulfi is ready to enjoy. (Recipe by Chef Tarla Dalal) 1/2 cup deseeded and finely chopped ripe black jamuns 1 cup whisked low-fat curds Salt to taste 1/2 tsp roasted cumin seeds (jeera) powder 1 tbsp finely chopped coriander (dhania) 1. Combine the curds, jamuns, salt, cumin seeds powder and coriander in a bowl and mix well. 2. Refrigerate for at least 1 hour. 3. Serve chilled, garnished with a sprig of coriander.
Hindustan Times
07-06-2025
- Lifestyle
- Hindustan Times
Work lunches get a veggie upgrade: Make these 5 nutritious salads for your office dabba
Lunch at work doesn't have to mean sabzi-roti, cold sandwiches or ordering in takeout. With a little bit of planning, you can make yourself hearty salads, which can become your go-to option a satisfying office lunch. Whether you prefer fresh greens, nutritous grains, or protein-packed combos, salads offer room for creativity while quick to prep. We explore five flavourful salad recipes that are perfect for weekday lunches— think crunchy textures, bold dressings and ingredients that hold up well through your commute and until lunchtime. A refreshing Greek salad that is similar to the Tuscan Panzanella or a Middle-Eastern fattoush, Dakos salad features loads of tomatoes. However, the star of the salad is the dry bread - Cretan rusks - made of barley, and is twice-baked bread. When mixed into that salad, it softens and soaks up the tomato juices, olive oil or rice red wine vinegar that makes up the dressing. While traditionally myzithra cheese is used, crumbled feta also works. A post shared by Sivan's Kitchen (@sivanskitchen) A trending recipe on social media, this salad can be made in multiple ways, using any veggies, proteins and flavours of your choice. However, the most popular recipe is inspired by Southeast Asian flavours. To your leftover rice, add some soy or oyster sauce and give it a good mix. Spread it on a baking sheet or pop it into the air fryer to crisp up. Chop the veggies of your choice and herbs like mint and cilantro. You can also add some fried onions (barista) and chopped peanuts for added crunch. For the salad, dressing mix lime juice, fish sauce or soy sauce, sugar, and a hint of chilli flakes and toss it all together. Barley salad A post shared by Sanjeev Kapoor (@sanjeevkapoor) Salads are notoriously known to keep you feeling full for a short duration. However, chef Sanjeev Kapoor says his barley salad is hearty and makes the perfect lunch. 'The nutty barley pairs perfectly with the crisp vegetables and tangy dressing, creating a flavour-packed meal that keeps you feeling nourished and energised.' to make the dressing, mix together honey, salt, pepper, lemon juice, chilli flakes, rosemary, oregano and thyme. To the cooked barley and finely chopped vegetables of your choice, add the dressing and give it a good mix. High-protien Pasta salad A post shared by Adhya S (@auraartofhealthyliving) Pasta doesn't need to be only consumed with a calorie-laden sauce. Food content creator Adhya says, 'If you are a pasta lover, this veggie-loaded pasta salad is packed with protein and good fibre as it has a lot of veggies. The creamy dressing is made with low-fat paneer instead of mayonnaise. I blended it with some garlic cloves, apple cider vinegar, mustard sauce, and salt and pepper. You can add some water to thin it out.' Chop up all the veggies you want to eat, like carrots, onions, green pea, capsicum, etc, along with your boiled pasta and give it a good toss. Edamame & Kidney Bean Salad A post shared by Chef Kirti Bhoutika (@kirtibhoutika) One of her favourite salads that she makes on repeat, Chef Kirti Bhoutika says, 'If you think salads are boring, this will change your mind. This one is packed with plant-based protein, lots of fibre, crunchy veggies, fresh herbs, and an irresistible orange-peanut dressing.' Use boiled rajma and chickpeas to make it a dense bean salad, or edamame for some crunch. To make the dressing, blend together roasted peanuts, extra virgin olive oil, orange juice, light soy sauce, rice wine vinegar, chillies, ginger, garlic cloves, and salt and pepper. Pour it over the salads and give it a good mix.
News18
14-05-2025
- General
- News18
From Sweet To Savoury: These Pistachio Snacks Deserve A Spot On Your Table
Last Updated: These chef-crafted recipes brings out the rich flavour of pistachios in a deliciously creative way. Pistachios aren't just a nutritious snack on their own—they're also a versatile ingredient that can elevate your everyday munchies into something truly special. From sweet to salty, these pistachio-based snack recipes add a delightful crunch, rich flavour, and a healthy twist to your plate. Renowned chefs Sanjeev Kapoor and Shivesh Bhatia have teamed up with American Pistachio Growers to showcase the versatility of pistachios in a trio of irresistible recipes. Whether it's the golden, crispy Pistachio Churros, the refreshing Pick Me Up Pista Bomb, or the savoury, spice-kissed Khasta Pepper Pista, each dish brings out the flavour of this nut in a deliciously creative way, proving that indulgence can be both bold and wholesome. Pistachio Churros by Chef Shivesh Bhatia Ingredients 1 cup water 3 tbsp sugar 1/4 cup butter 3/4 cup flour 1 egg 1 tsp vanilla extract Sunflower oil, for frying For the coating Add the water, sugar, and butter to a saucepan & bring the mixture to a boil. Once the water has boiled, turn off the heat & add flour. Stir in the flour till it forms a dough. Place the pan on the heat again and cook the dough till it becomes shiny and starts sticking to the bottom of the pan. Let the dough cool a little and add in the egg & vanilla. Mix till the egg is well incorporated. Add the dough to a piping bag with a star nozzle and pipe the churros in hot oil. Let the churros become golden brown & crispy. Once done, drain them on a paper towel to remove the excess oil. Mix the castor sugar and cinnamon powder. Coat the churros in the mixture. For the pistachio paste, add the pistachios, oil, and sugar to a blender. Blitz till it forms a smooth paste. With a metal straw, make holes in the centre of the churros, and fill them with the pistachio paste. Serve hot with more pistachio paste. Pick Me Up Pista Bomb by Chef Sanjeev Kapoor Ingredients Instructions Dry roast pistachios for 3-4 minutes on medium heat. Switch the heat off and allow it to cool slightly. Put the roasted pistachios in a food processor jar and process to a coarse mixture. Heat a non-stick pan. Add brown sugar and two tablespoons of water, and cook till the sugar melts. Add rolled oats, puffed amaranth, and coarsely processed pistachios. Add honey and cinnamon powder and mix till well combined. Transfer onto a plate and allow to cool slightly. Take small portions of the mixture with greased hands and roll each portion into a ball. Serve. Khasta Pepper Pista by Chef Sanjeev Kapoor Ingredients 2 cups pistachios 1 tbsp black pepper powder Salt to taste ½ tsp citric acid powder 1 tsp castor sugar Black salt to taste ½ tsp roasted cumin powder 1 tbsp olive oil The News18 Lifestyle section brings you the latest on health, fashion, travel, food, and culture — with wellness tips, celebrity style, travel inspiration, and recipes. Also Download the News18 App to stay updated! tags : food lifestyle pistachio Sanjeev Kapoor Shivesh Bhatia Location : Delhi, India, India First Published: May 14, 2025, 19:20 IST News lifestyle » food From Sweet To Savoury: These Pistachio Snacks Deserve A Spot On Your Table
