title: Safe space

text: Safe spaces in education are criticized for making students feel unsafe and unable to express their ideas. Boostrom (1998) argued that we cannot foster critical dialogue regarding social justice "by turning the classroom into a "safe space", a place in which teachers rule out conflict. ... We have to be brave because along the way we are going to be "vulnerable and exposed"; we are going to encounter images that are "alienating and shocking". We are going to be very unsafe." Developing from Boostrom ideas, Brian Arao and Kristi Clemens introduced the term "brave space" to replace safe spaces for learning about diversity and social justice issues. According to them, brave spaces have several characteristics: "controversy with civility", "owning intentions and impacts", "challenge by choice", "respect", and "no attacks". National Association of Student Personnel Administrators (NASPA) has proposed the term "brave space" to be adopted to replace safe spaces in campuses.


title: Safe space

text: "Safespace" is also the name of a proposed hero(ine) from Marvel comics, who assists the New Warriors in their most recent incarnation alongside their sibling, "Snowflake", both non-binary. Snowflake possesses ice-based abilities similar to those of Iceman of the X-Men, while Safespace possesses the ability to generate reactive, defensive force fields that can only protect others. While criticized by some as a mocking reference to the term's slang use, the idea is apparently still going forward.


title: Herfindahl–Hirschman index

text: The Herfindahl index (also known as Herfindahl–Hirschman Index, HHI, or sometimes HHI-score) is a measure of the size of firms in relation to the industry they are in and is an indicator of the amount of competition among them. Named after economists Orris C. Herfindahl and Albert O. Hirschman, it is an economic concept widely applied in competition law, antitrust and also technology management. HHI has continued to be used by antitrust authorities, primarily to evaluate and understand how mergers will affect their associated markets. HHI is calculated by squaring the market share of each competing firm in the industry and then summing the resulting numbers,(sometimes limited to the 50 largest firms), market shares are expressed as either fractions, decimals, or whole numbers. The result is proportional to the average market share, weighted by market share. As such, it can range from 0 to 1.0, moving from a huge number of very small firms to a single monopolistic producer. Increases in the Herfindahl index generally indicate a decrease in competition and an increase of market power, whereas decreases indicate the opposite. Alternatively, if whole percentages are used, the index ranges from 0 to 10,000 "points". For example, an index of .25 is the same as 2,500 points.


title: Herfindahl–Hirschman index

text: The major benefit of the Herfindahl index in relationship to such measures as the concentration ratio is that it gives more weight to larger firms. Other benefits of the Herfindahl index includes its simple calculation method and the small amount of easily obtainable data required for the calculation.


title: Herfindahl–Hirschman index

text: The measure is the same formula as the Simpson diversity index, which is a diversity index used in ecology; the inverse participation ratio (IPR) in physics; and the inverse of the effective number of parties index in politics.


title: Herfindahl–Hirschman index

text: Consider an example of 3 firms before and after a merger, with the tops 2 firms producing 40% of goods, and the other firm producing 20% of goods.


title: Herfindahl–Hirschman index

text: As can be seen prior to the merger, the HHI, while not low, is in a range that allows for strong competition. However, post merger the HHI reaches 68%, approaching a HHI consistent with monopolies. This high HHI would lead to weak competition.


title: Herfindahl–Hirschman index

text: This demonstrates how the HHI enables antitrust authorities to understand the impact that mergers have on the market.


title: Herfindahl–Hirschman index

text: The index involves taking the market share of the respective market competitors, squaring it, and adding them together (e.g. in the market for X, company A has 30%, B, C, D, E and F have 10% each and G through to Z have 1% each). When calculating HHI the post merger level of the HHI score and the total increase of the HHI score are considered when reviewing the outcome. If the resulting figure is above a certain threshold then economists will consider the market to have a high concentration (e.g. market X's concentration is 0.142 or 14.2%). This threshold is considered to be 0.25 in the U.S., while the EU prefers to focus on the level of change, for instance that concern is raised if there is a 0.025 change when the index already shows a concentration of 0.1. So to take the example, if in market X company B (with 10% market share) suddenly bought out the shares of company C (with 10% also) then this new market concentration would make the index jump to 0.162. Here it can be seen that it would not be relevant for merger law in the U.S. (being under 0.18) or in the EU (because there is not a change over 0.25).


title: Herfindahl–Hirschman index

text: where formula_4 is the market share of firm formula_5 in the market, and formula_6 is the number of firms. Therefore, in a market with 5 firms each producing 20%, the HHI would be


title: Herfindahl–Hirschman index

text: The Herfindahl Index ("HHI") ranges from 1/"N" to one, where "N" is the number of firms in the market. Equivalently, if percents are used as whole numbers, as in 75 instead of 0.75, the index can range up to 100, or 10,000.


title: Herfindahl–Hirschman index

text:
An "HHI" below 0.01 (or 100) indicates a highly competitive industry, Mergers and acquisitions with an increase of 100 points or less will usually not have any anti competitive effects and will require no further analysis.
An "HHI" below 0.15 (or 1,500) indicates an unconcentrated industry. Mergers and acquisitions between 100 and 1500 points are unlikely to have anti-competitive effects and will most likely not need further analysis.
An "HHI" between 0.15 and 0.25 (or 1,500 to 2,500) indicates moderate concentration. Mergers and acquisitions that result in moderate market concentration from HHI increases will raise anti-competitive concerns and will require further analysis.
An "HHI" above 0.25 (above 2,500) indicates high concentration. Mergers and acquisitions with HHI scores of 2500 or above will be considered anti competitive and an in-depth analysis produced, if the scores are well above 2500 they are considered to enhance market power they may only be allowed to progress when significant evidence is shown that the merger or acquisition will not increase market power.


title: Herfindahl–Hirschman index

text: A small index indicates a competitive industry with no dominant players. If all firms have an equal share the reciprocal of the index shows the number of firms in the industry. When firms have unequal shares, the reciprocal of the index indicates the "equivalent" number of firms in the industry. Using case 2, we find that the market structure is equivalent to having 1.55521 firms of the same size.


title: Herfindahl–Hirschman index

text: There is also a normalized Herfindahl index. Whereas the Herfindahl index ranges from 1/"N" to one, the normalized Herfindahl index ranges from 0 to 1. It is computed as:


title: Herfindahl–Hirschman index

text: where again, "N" is the number of firms in the market, and "H" is the usual Herfindahl Index, as above. Using the normalized Herfindahl index, information about the total number of players ("N") is lost, as shown in the following example: Assume a market with two players and equally distributed market share; formula_9 and formula_10 "H*" = 0. Now compare that to a situation with three players and again an equally distributed market share; formula_11, note that "H*" = 0 like the situation with two players. The market with three players is less concentrated, but this is not obvious looking at just "H*". Thus, the normalized Herfindahl index can serve as a measure for the equality of distributions, but is less suitable for concentration.


title: Herfindahl–Hirschman index

text: The usefulness of this statistic to detect monopoly formation is directly dependent on a proper definition of a particular market (which hinges primarily on the notion of substitutability). The index fails to take into consideration the complex nature of the market being tested.


title: Herfindahl–Hirschman index

text: The United States federal anti-trust authorities such as the Department of Justice and the Federal Trade Commission use the Herfindahl index as a screening tool to determine whether a proposed merger or acquisition is likely to raise antitrust concerns. Increases of over 0.01(100) generally provoke scrutiny, although this varies from case to case. The Antitrust Division of the Department of Justice considers Herfindahl indices between 0.15 (1500) and 0.25 (2500) to be "moderately concentrated" and indices above 0.25 to be "highly concentrated". However, these indices scores are not rigid guidelines that must be followed, while high levels of concentration is concerning, they indices scores provide ways to identify which mergers and acquisitions are potentially noncompetitive. There are other factors that need to be considered that will either help reinforce or counter the harmful effects of higher market concentration. The Herfindahl-Hirschman index is used as a starting point to gauge initial market power and then determine if additional information is needed to conduct further analysis on any potential anti-competitive concerns.


title: Herfindahl–Hirschman index

text: When all the firms in an industry have equal market shares, formula_12. The Herfindahl is correlated with the number of firms in an industry because its lower bound when there are "N" firms is 1/"N". In the more general case of unequal market share, 1/"H" is called "equivalent (or effective) number of firms in the industry", "N" or "N". An industry with 3 firms cannot have a lower Herfindahl than an industry with 20 firms when firms have equal market shares. But as market shares of the 20-firm industry diverge from equality the Herfindahl can exceed that of the equal-market-share 3-firm industry (e.g., if one firm has 81% of the market and the remaining 19 have 1% each "H"=0.658). A higher Herfindahl signifies a less competitive industry.


title: Herfindahl–Hirschman index

text: It can be shown that the Herfindahl index arises as a natural consequence of assuming that a given market's structure is described by Cournot competition. Suppose that we have a Cournot model for competition between formula_13 firms with different linear marginal costs and a homogeneous product. Then the profit of the formula_5-th firm formula_15 is:


title: Herfindahl–Hirschman index

text: where formula_17 is the quantity produced by each firm, formula_18 is the marginal cost of production for each firm, and formula_19 is the price of the product. Taking the derivative of the firm's profit function with respect to its output to maximize its profit gives us:


title: Herfindahl–Hirschman index

text: where formula_23 is the market share and formula_24 is the elasticity of demand. Multiplying each firm's profit margin by its market share gives us:


title: Herfindahl–Hirschman index

text: where formula_26 is the Herfindahl index. Therefore, the Herfindahl index is directly related to the weighted average of the profit margins of firms under Cournot competition with linear marginal costs.


title: Herfindahl–Hirschman index

text: The Herfindahl index is also a widely used metric for portfolio concentration. In portfolio theory, the Herfindahl index is related to the effective number of positions formula_27 held in a portfolio, where formula_28 is computed as the sum of the squares of the proportion of market value invested in each security. A low H-index implies a very diversified portfolio: as an example, a portfolio with formula_29 is equivalent to a portfolio with formula_30 equally weighted positions. The H-index has been shown to be one of the most efficient measures of portfolio diversification.


title: Herfindahl–Hirschman index

text: It may also be used as a constraint to force a portfolio to hold a minimum number of effective assets:


title: Herfindahl–Hirschman index

text: For commonly used portfolio optimization techniques, such as mean-variance and CVaR, the optimal solution may be found using second-order cone programming.


title: Herfindahl–Hirschman index

text: Supposing that formula_6 firms share all the market, each one with a participation of formula_33 and market share formula_34, then the index can be expressed as formula_35, where formula_36 is the statistical variance of the firm shares, defined as formula_37 where formula_38 is the mean of participations. If all firms have equal (identical) shares (that is, if the market structure is completely "symmetric", in which case formula_39) then formula_36 is zero and formula_26 equals formula_42. If the number of firms in the market is held constant, then a higher variance due to a higher level of asymmetry between firms' shares (that is, a higher "share dispersion") will result in a higher index value. See the Brown and Warren-Boulton (1988) and Warren-Boulton (1990) texts cited below.


title: Kashmiri cuisine

text: Kashmiri cuisine is the cuisine of the Kashmir Valley in the Indian subcontinent. Kashmiris have developed the art of cooking to a very high degree of sophistication and evolved a cuisine quite distinct from that of any part of the world. Rice is their staple food and has been so since ancient times. The equivalent for the phrase bread and butter in Kashmiri is "haakh-batta" (greens and rice). Meat along with rice, some vegetables and salad are prepared on special occasions like Eid. A typical everyday Kashmiri meal — lunch and dinner — consists of a generous serving of rice (about 250 gms), mutton (100 gms) and vegetables (about 100gms, mostly greens) cooked in oil, and yoghurt (50 to 250 gms).


title: Kashmiri cuisine

text: Kashmiris consume meat voraciously. Kashmiri cuisine is of two distinct types — "wazwan" is the food of the Muslims, and the Pandits have their traditional "batta". They share a love for lamb; the love a Kashmiri has for meat is unparalleled. They are, per capita, the highest mutton consumers in the subcontinent. According to official data, around 2.2 million sheep are slaughtered in Kashmir every year on an average adding up to 21,000 tonnes annual meat consumption in the region. Despite being Brahmin, most Kashmiri Pandits are meat eaters. The amount of mutton that is required to be bought for a Kashmiri Pandit wedding feast is 650 gm per head (not considering chicken). Kashmiri Muslims prefer goat, especially young, while Kashmiri Pandits choose lamb. Meat is called "Neni" by Pandits and "Maaz" by Muslims in Kashmir. In a majority of Kashmiri Pandit and Muslim cooking, bread is not part of the meal; it's always rice at lunch or dinner. Bread is only eaten with tea in the morning or evening.


title: Kashmiri cuisine

text: The main daily staple food of the Muslims of Kashmir is plain cooked rice. They are typically not vegetarian, with very few exceptions. Meat stock is a salient ingredient even for so-called 'vegetarian' dishes. A joke shared is: "Find me a Kashmiri vegetarian and I will give you a pot of gold." However they often eat vegetable curries, with meat being an expensive indulgence. The cooking methods of vegetables, mutton, homemade cheese (paneer), and legumes are somewhat similar to those of Kashmiri Pandits, except in the use of onions, garlic and shallots by Muslims in place of asafoetida.


title: Kashmiri cuisine

text: In Muslim cuisine, spices are less used as compared to that in Pandit dishes. Cockscomb flower, called "moaval" in Kashmiri, is boiled to prepare a red food colouring, as used in certain dishes. Pandits use the mildly pungent Kashmiri red chili powder as a spice, as well as to impart colour to certain dishes. Muslims use chilies in moderate quantity, and avoid hot dishes at large meals.


title: Kashmiri cuisine

text: There is also a notable difference in the mode of service and eating between Pandits and Muslims, especially in the case of feasts. Amongst Muslims usually four persons eat together, in one big tinned copper platter, called a "traem" in Kashmiri; this is a round vessel of around diameter, typically beautifully embossed.


title: Kashmiri cuisine

text: From the mythical Mahabharata to the Iranian invasion of Kashmir (which was a part of Gandhara) by Darius in 516 BC, to the Mauryans who established Srinagara to the Gupta Empire to the invasion of Kashmir by Timur in 1398, the culture and cuisine of Kashmiris are linked to the greater Indian, Persian and Central Asian cuisines mixed with local innovations and availabilities of ingredients. The term "kabab" is Arabic in origin, "korma" has Turkish roots, and "rogan josh", "yakhaen", "ab gosht", "rista" and "goshtaba" stem from Persian sources.


title: Kashmiri cuisine

text: The process of Kashmir's amalgamation with outer world commenced with the importation of primitive forms of snake and fire worship from Iran. Since Paleolithic times, serpents were worshipped and buried with a supply of insects in their graves as a provision for their future life. In addition, they splashed grains at shrines and graves to express regard unto snakes and other animals.


title: Kashmiri cuisine

text: The range of tools recovered at the Neolithic site of Burzahom, in the district of Srinagar shows the men were skilled hunters with knowledge of implements for cultivation. Stone hearths have been found at ground levels, near the mouth of pits. The Period II (Ceramic Neolithic) structures show a dish with a hollow stand and a globular pot. Rectangular harvesters with a curved cutting edge have also been recovered. Presence of harpoons indicates fishing. The art-producing behaviour of Neolithic men is witnessed in a hunting scene, with human, a dog and a sun path diagram.


title: Kashmiri cuisine

text: Even before the Megalithic culture that followed the Neolithic period, there is evidence of wheat, barley and lentil cultivation. The presence of lentil explains that the people of Burzahom had wide contacts with Central Asia.


title: Kashmiri cuisine

text: At the Gufkral Neolithic site 41 km southwest of Srinagar, archaeologists have confirmed settlers were engaged in wild game as well as domestication of animals. The animals that were known at the time were wild sheep, wild goat, wild cattle, red deer, wolf, Himalayan Ibex and bear. Roasting of food (both flesh and grain) was done only outside as no hearths or fireplaces were found inside the dwelling pits. Piercers were used for making incisions and for tearing open the flesh after the animal was killed and skinned, scrapers were used to scrape fat from the flesh. In the Phase IB of Neolithic occupation, some new additions included cattle and common peas. Pig ("sus scrofa") and fish made their appearance in the late Neolithic period. Bones of hare ("lepus"), hedgehog, rodents and beaver were also recovered.


title: Kashmiri cuisine

text: On the basis of the presence of the Emmer wheat ("Triticumdicoccum") crop at Kanispur, seven kilometres east of Baramulla, contacts of Harappans with the Neolithic Kashmir has been suggested. With the Aryan migration to Kashmir around the 8th century BC, the fire worship cult got embedded into the innate religio-cultural texture of Kashmir through practices such as a phallic emblem of cooked rice. The local ceremony of "vayuk" is again near to the Iranian style of "Farvadin". On a special day of the month, Kashmiri Muslims remember their dead, visit their graves and distribute loaves of rice.


title: Kashmiri cuisine

text: Earthen "thalis" (pans) have been found at Semthan, north of Bijbehara from the Indo-Greek period (200 BC - 1st century AD). The Kushana history tells us that right from the days of the Kushana rulers (1st century AD - 450 AD) there were contacts between Romans and Kashmir. Kashmir was connected to the southern silk route via Gilgit and Yasin valley at Tashkurghan. The main items of export to Rome were saffron and dolomiaea costus ("kutha"). Dolomiaea costus was used in Rome for various purposes, among which for scenting of food and seasoning of wine.


title: Kashmiri cuisine

text: There were military contacts between the Karkota kingdom in Kashmir and the Tang (618 AD – 907 AD) court in China. When the Chinese Tang Dynasty successfully defeated the Tibetan forces and entered little Palur in October 722 AD, Kashmir was credited for providing agricultural supplies essential to sustaining the Chinese troops stationed in Gilgit valley.


title: Kashmiri cuisine

text: Since Islam did not directly arrive from Arabia to Kashmir, it naturally carried with it mixed Iranian and Central Asian influences. Hence, the "rishi" cult identified with Hinduism in subscribing to vegetarianism, non-injury to animals and abstaining from the use of garlic and onion in food. Nund Rishi, according to a legend, subsisted on a diet of dried dandelion leaves and Lal Ded preached and practiced strict vegetarianism.


title: Kashmiri cuisine

text: Moreover, when Yusuf Shah Chak, the last independent ruler of Kashmir signed a treaty with emperor Akbar recognising his symbolic sovereignty in 1586 one of the terms was that the mint, the saffron and game would remain under imperial control.


title: Kashmiri cuisine

text: In 1635–36, during Shahjahan's reign, a violent conflict flared up between the Shias and Sunnis when a group of both the sections were eating mulberries at Maisuma and some were accused of using indecent words against Muhammad. In 1641, unprecedented floods followed by a famine rendered the villages desolate. Shahjahan sent 30,000 rupees to the "subedar" Tarbiyat Khan to be distributed among the destitute in Srinagar and also ordered that five centres should be opened in the valley to provide free food to the needy.


title: Kashmiri cuisine

text: Apart from chicken, fish and game, Kashmiris use only mutton (meat of mature sheep) or goat's meat. More than 75% of sheep population are cross breeds and are generally called Kashmir Merino that provides the dual purpose of meat and wool. Beef is consumed in towns and villages of Kashmir more so for its affordability. The biggest rabbit breeding farm in North India sprawls on six hectares of land in Wussan village of Baramulla district of Kashmir. The consumption of rabbit meat as a substitute for sheep and goat meat among the general masses is becoming popular. People with cardiac problems eat rabbits as the meat is considered lean and white with high nutritious value.


title: Kashmiri cuisine

text: People in Kashmir eat different varieties of rice including the nutty and fragrant "Mushk Budji", grown in the higher reaches of the Kashmir valley.


title: Kashmiri cuisine

text: The most important and frequently used Kashmiri eatables are: "haakh" (collard greens or kale), "monj Haak" (knol khol), "tsochael"(mallow), "bamchoont" (quince), "kral mound" (shepherds purse), "saze posh" (holly hock), "nadur" (lotus stem), "praan" (shallots), "aubuj" (sorrel), "mawal" (cockscomb), "wushkofur" (camphor), "tila gogul" (mustard) and "gor" (water-chestnut). The floating vegetable garden on the Dal Lake is the second largest wholesale market in the world. Men, young and old, on their wooden boats, argue about the price of plump pumpkins and gourds as they share cigarettes or hookahs. The water of Kashmir is sweeter, and that affects the taste and flavour of vegetables. The items for sale include tomatoes, carrots, cucumbers, turnips, water chestnuts, leafy vegetables, and the famous "nadur". A porous and fibrous lake vegetable, "nadur" has grown to become an irreplaceable ingredient in a traditional Kashmiri kitchen. Local accounts date its discovery to the 15th-century sultan Zain-ul-Abidin, who was introduced to the chewy delicacy while on a shikara ride on the Gil Sar lake located in the exteriors of Srinagar. Also, according to a popular legend, the yarn threads that Lalla Ded (1320-1392), the Kashmiri mystic saint wove were thrown into the Dal Lake when her tyrant mother-in-law ridiculed and taunted her for yarning it too thin. These got changed into the fibres of "nadur" for eternity.


title: Kashmiri cuisine

text: Sun-dried vegetables, locally known as "hokh syun" are consumed as fresh produce dwindles. During summer, vegetables are peeled, chopped, salted and sun-dried to preserve them for winter. The various varieties of "hokh syun" include dried tomatoes ("ruwangun haech"), dried bottle gourd ("al haech"), dried turnip slices ("gogji haech"), dried quince ("bamchount haech") and dried spinach ("hoech palak"). In the Charar Sharief area of central Kashmir, dried pears, locally known as "tang haech" are considered a delicacy.


title: Kashmiri cuisine

text: Snow Mountain garlic, also known as Kashmiri garlic, is a rare single-clove variety of "Allium sativum". The clove beneath is bright white to creamy-white color and offers a strong, pungent garlic flavour without the acidity present in other varieties.


title: Kashmiri cuisine

text: Kashmiri apple is famous for its juiciness and distinct flavour as well. In 2019 alone, Kashmir produced over 1.9 million metric tonnes of apples, the highest among Indian states. Further, Kashmir accounts for 90% of India's walnut production. Kashmiri walnuts are a great source of nutrients and widely in demand across the globe. Many years ago, walnut oil used to be a medium of cooking and imparted a sweeter and nuttier flavour to dishes.


title: Kashmiri cuisine

text: Muhammad Quli Afshar brought cherries from Kabul and planted them during Akbar's time. Mishri variety of cherry is famous in Kashmir and sweeter than other varieties. They are loaded with minerals, vitamins and plant compounds. The exotic berries from Kashmir are sweet and sour mulberry ("tuell" and "shah-tuell"), raspberry ("chhanchh"), barberry ("kaawducchh") and red berry ("haapat maewaa"). Gassu area on the Srinagar outskirts is known for strawberry ("istaber") harvesting.


title: Kashmiri cuisine

text: Kashmiri saffron is known for its aroma, colour, and medicinal value. The saffron of Pampore town is considered to be of superior quality with 8.72% crocin content as compared to the Iranian variety which contains 6.82%. In May 2020, Kashmiri saffron was given a geographical indication tag. The spice "shahi zeera" or imperial cumin or black cumin belongs to Apiaceae (parsley) family and was initially available in the jungles of Gurez Valley. These darker seeds unlike the regular brown "zeera" are of superior quality because of their smell, relative rarity and shape.


title: Kashmiri cuisine

text: Rock salt consumption is quite old in Kashmir. It was and is still being imported from Khewrah area of Pakistani Punjab, where it was first discovered by the troops of Alexander the Great in 326 B.C. Pre-independence, rock salt was imported via Mughal Road, which, before the advent of Mughals, was called "Namak" Route. After partition, its supply was barred. Because of its benefits, it is now being consumed by almost one-fourth of the population.


title: Kashmiri cuisine

text: Spring is often considered a season of rejuvenation after a long and harsh winter. Picnics, of which the Kashmiris are very fond, are planned around the theme of food. The countryside is awash with white and pink flowers of almond ("badaam"), peach ("tsunun") and cherry ("gilaas") blossoms. The mustard fields join the show with their bright-yellow blooms. The pear ("tang") blossoms can be identified by their thick cluster of flowers. Apricot ("Tser") blossoms are white in colour, often tinged with a pink or reddish hue. They grow from late spring through early summer. Beans are a spring vegetable. Cherries are a fruit of late spring and summer. Coriander ("Danival") is a cool herb whose season predominates between spring and summer in cooler areas. Garlic ("Rohan") is found mainly in spring and through fall season. Melons ("Kharbooz") are a fruit grown in spring and summer. Tender spring-time "haakh" (collard greens) are called "kaanul".


title: Kashmiri cuisine

text: The season of harvesting lotus stem ("nadur") starts in September. With the onset of autumn the markets are filled with the dried vegetables ("hokh syun"). Rice harvest begins setting off the "harud" (autumn) spirit. Going to the countryside, one can see paddy being cut with sickles and then stacked in huge piles to dry. Chestnuts are roasted in the dying embers. Saffron fields in full bloom greet you in Pampore, a part of Pulwama district. Going towards the hilly areas one can see the maize and walnut trees with their fruit getting ready to be harvested. Going towards the apple producing areas of Sopore in North Kashmir or Shopian in South Kashmir, one can see cartons of apple being transported to various parts of the country.


title: Kashmiri cuisine

text: During the long winters the days are short, sunlight and electricity in short supply, so there is not much that can liven up existence except interesting food, so it constitutes a major interest of the Kashmiris' lives. When all village roads remained blocked due to heavy snowfall and villagers have to use oil lamps or kerosene lanterns, the entire family is called to the kitchen where flavour of the overnight "shab deg" fills the entire space. Winter food of Kashmir includes all sorts of pulses: "razmah", "mong", "masoor", "channa" and "warimuth". Kohlrabi ("monje") is cold tolerant, and continues to grow on the fields in winter, so much that a little frost even helps it.


title: Kashmiri cuisine

text: One version of the origin of kababs is the one in which Turkish soldiers were first known to grill chunks of meat on open fires. Kashmir's kababs are cooked with local spices and accompanied with dips:


title: Kashmiri cuisine

text: For the average Kashmiri, breakfast normally means fresh bread from the local bakery and a cup of "noon chai" (salt tea). Some affordable luxuries include:


title: Kashmiri cuisine

text: Unlike most dishes of the Indian subcontinent where the flavour is added to the food while cooking on the flames, the wazwan flavours are added while the dish is still uncooked by adding flavoured water to the preparation or soaking in flavoured water (osmosis):


title: Kashmiri cuisine

text: The "wazas" are trained for years to learn the art of making the right cuts and grounding the meat to perfection. Traditionally, the lamb is mashed with walnut wood:


title: Kashmiri cuisine

text: Grown in the foothills of the Himalayas, Gucchi mushrooms ("kanaguchhi") are the costliest among fungi in the world. They grow in clusters on logs of decaying wood in Kashmir:


title: Kashmiri cuisine

text: In certain rural areas, the tradition of putting an egg or two in "kanger" (fire pot) is known to each individual. The fragrance of an egg cooking in the "kanger" would trigger the enzymes signaling the egg is ready:


title: Kashmiri cuisine

text: Going by estimates, on an average 50-60 birds are killed every day in wetlands across Kashmir: Hunted game ("shikaar") is not generally cooked immediately. It has to be hung for some days ("faisander") before dressing it for cooking. Hanging makes the meat suppler and less fibrous, making it tastier to eat. Game dishes are:


title: Kashmiri cuisine

text: Kashmiri Pandits who were vegetarian and did not even eat onions and tomatoes were known as "Dal Battas" (Dal Pandits):


title: Kashmiri cuisine

text: Kashmiri is one of the tangiest cuisines of the world. Pickling has an important role in the food history of Kashmir that used to remain cut off because of harsh winters:


title: Kashmiri cuisine

text: The nomadic shepherds of the Kashmir valley, "Gujjars" and "Bakerwals" move their herd of dairy cattle and their own settlements up and down the mountains based on changing seasons:


title: Kashmiri cuisine

text: Before 1918, Abdul Ahad Bhat, of Ahdoos, was under the tutelage of English bakers at Nedou's, a hotel in Srinagar owned by Austro-Swiss Michael Nedou. He quickly picked up the art of baking, and started a small bakery, the first by a Kashmiri at that time. Ahdoos's forte was English goodies, and as India inched towards freedom from British Rule he added Kashmiri items to the menu. Mughal Darbar was established on Residency Road in 1984 and on the road parallel is Jee Enn, founded by Ghulam Nabi Sofi in 1972. Many of the owners and staff of these new bakeries have trained in Ahdoos. The variety of pastries include:


title: Kashmiri cuisine

text: The Kashmir Valley is noted for its bakery tradition, that of the "Qandarwan". Nowhere else in the Indian subcontinent can be found such a huge variety of leavened breads, another pointer to the Central Asian influence on Kashmiris' food habits. On the Dal Lake in Kashmir or in downtown Srinagar, bakery shops are elaborately laid out. Bakers sell various kinds of breads with golden brown crusts topped with sesame and poppy seeds. "Tsot" and "tsochvor" are small round breads topped with poppy and sesame seeds, which are crisp and flaky, "sheermal", "baqerkhayn" (puff pastry), "lavas" (unleavened bread) and "kulcha" are also popular. "Girdas" and "lavas" are served with butter.


title: Kashmiri cuisine

text: Kashmiri bakerkhani has a special place in Kashmiri cuisine. It is similar to a round naan in appearance, but crisp and layered, and sprinkled with sesame seeds. It is typically consumed hot during breakfast.


title: Kashmiri cuisine

text: Kashmiris are heavy tea drinkers. Kashmiris don't use the word "Kashmiri Chai". The word ""Noon"" in Kashmiri means salt. The most popular drink is a pinkish colored salted tea called "noon chai." It is made with black tea, milk, salt and bicarbonate of soda. The particular color of the tea is a result of its unique method of preparation and the addition of soda. The Kashmiri Hindus more commonly refer to this chai as "Sheer Chai." The Kashmiri Muslims refer to it as "Noon Chai" or "Namkeen Chai", both meaning salty tea.


title: Kashmiri cuisine

text: Noon Chai or Sheer Chai is a common breakfast tea in Kashmiri households and is taken with breads like baqerkhani brought fresh from "Qandur (Kashmiri : کاندر )" or bakers. It is one of the most basic and essential food items in a Kashmiri household. Tea was as served in large samavars. Now, the use of Samavars is limited to special occasions and normally kettles are used.


title: Kashmiri cuisine

text: Nuts like almonds and pistachios and edible rose petals can also be added before serving and sometimes "malai" or fresh cream is added to give the tea viscosity and richness.


title: Kashmiri cuisine

text: In Kashmir, chai is essentially salty pink tea. Anything else is called "Lipton chai" because Lipton was the first brand of tea that came along selling chai.


title: Kashmiri cuisine

text: At marriage feasts, festivals, and religious places, it is customary to serve "kahwah" – a green tea made with saffron, spices, and almonds or walnuts. Over 20 varieties of Kahwah are prepared in different households. Some people also put milk in kahwah (half milk and half kahwah). This chai is also known as "Maugal Chai" by some Kashmiri Hindus from the smaller villages of Kashmir. Kashmiri Muslims and Kashmiri Hindus from the cities of Kashmir refer to it as "Kahwah" or "Qahwah".


title: Kashmiri cuisine

text: From one of the oldest and purest spring waters of Kashmir, the Kokernag Spring, Bringi Spring Water has high alkalinity and is well balanced with minerals.


title: Kashmiri cuisine

text: The "Babribyol sharbat" is a concoction of sweetened milk, rose water or "Rooh Afza" syrup, and soaked sweet basil seeds that are grown locally.


title: Kashmiri cuisine

text: Made from yoghurt or kefir, Kashmiri lassi ("lyaess") is a liquid, salty way to drink up yoghurt. The process of churning the buttermilk with a wooden "choomph" or churner is rhythmic and there is an art involved. The yoghurt has to be churned the right way, the buttery fats have to float to the top in a nice froth, the spices and dried mint leaves have to be just right.


title: Kashmiri cuisine

text: Made by extracting the juice of different berries, it is prepared at home during Ramadan. It features in 1977 Kashmiri film "Arnimaal" where guests are sipping on the beverage during wedding festivities.


title: Kashmiri cuisine

text: The traditional Kashmiri wazwan, which comprises slow-cooked meat dishes is a wonderful pairing that enhances the spicy notes of whisky. The Loire Valley wine Sancerre goes well with Kashmiri "goshtabeh". A ripe fruity red works well with the full bodied "roghan josh". A recommended wine to try with is Montepulciano.


title: Kashmiri cuisine

text: While on fast, Muslims avoid consuming food during the day, while at dusk, they indulge in extra-special, bountiful meals prepared during the day. The menu for Ramadan month includes "khajur ka laddoo" (date balls), "babribyol" (basil seeds), "kulfi", "phirin", "seemni", fruit chaat, fruit custard, "kateer" (a drink loaded with health benefits) and "noon chai". The smell of slow-cooked mutton hovers, fragrant and sultry in the air, and despite the familiar air of unpredictability in Srinagar, spirits are high and streets are filled with happy greetings of "Eid Mubarak".


title: Kashmiri cuisine

text: As the festival draws to a close, most well-to-do families start placing orders with the "wazas" for the feast, which is cooked by chefs at their own places and then sold to the customers for serving at their homes. Sacrificial animals include Delhi Walla, Merino Cross, Bakerwal and Kashmiri varieties of sheep.


title: Kashmiri cuisine

text: Only vegetarian food is supplied to devotees. Majority of people in Batmaloo and adjoining areas turn vegetarian and do not eat meat or chicken. They widely consume dried turnips ("gogji aare") because it is believed, during Dawood's time, sundried turnips helped Kashmir survive a famine.


title: Kashmiri cuisine

text: The people of Pampore cook dried vegetables, eggs, cheese and other food stuff except meat and invite their relatives, friends on lunch or dinner to keep the tradition of the saint alive.


title: Kashmiri cuisine

text: In Khanyar and Sarai Bala areas of Srinagar, the devotees are seen outside the shrines where local and non-local business establishments install their carts and are seen selling the Kashmiri traditional food stuff. Pious men sing hearty hymns over offerings of dates and sweets.


title: Kashmiri cuisine

text: People in Anantnag district in southern Kashmir quit eating meat as a mark of respect for the 16th century mystic. Rarely is a butcher shop open during these seven days. For three-and-a-half days each before and after the saint's Urs, people eat radish braised in tamarind.


title: Kashmiri cuisine

text: The first ten days of Muharram, that mark the tragedy of Karbala, the milk-based rice pudding "mayir" is prepared. Throughout the 10th day, "Ashoora", "kahwa" is served to guests and "mayir" and "sharbat" distributed to mourners on the street.


title: Kashmiri cuisine

text: For Kashmiri Pandits, the "prasad" offering at Shivratri puja is a charger piled high with rice, cooked lamb and fish, and a luscious raw fish in its entirety atop the pile.


title: Kashmiri cuisine

text: Celebrated on the "amavasya" or the last day of the dark fortnight of "Pausha"(December–January), "Khets Mavas" or "Yakshamavasya" is an important festival of Kashmiri Pandits. A mutton "khichdi" with fresh mutton marinated in a bit of curd is offered as sacrificial food.


title: Kashmiri cuisine

text: On the 9th day of the month of "ashad", Pandits in Kashmir offer the deity Sharika yellow rice cooked with turmeric, a little oil and salt along with "tsarvan" (goat's liver).


title: Kashmiri cuisine

text: Tibetan exiles in Kashmir, including members of Tibet's small Muslim population live in Srinagar, mainly in a small area near the 18th-century Hari Parbat fort. Popular "momo" (beef dumplings) shops and Tibetan restaurants are run by their children. Tibetan options include Cantonese chicken and "kumloo" wonton, fried pasta stuffed with minced mushrooms.


title: Kashmiri cuisine

text: Kashmiri Sikh cuisine has a bit of influence from Punjab with onions and tomatoes, but the flavouring goes the Kashmiri way with elements such as "badyaan"("saunf"). A large number of Indian tourists depend entirely on "Vaishno Dhabas", the Valley's generic non-A/C restaurants that serve all-vegetarian North Indian fare.


title: Kashmiri cuisine

text: Kashmiri recipes are meant to be passed down through teaching, from mother to daughter in cramped kitchens, standing together over pots of sputtering oil.


title: Kashmiri cuisine

text: The leaves of Kashmiri "haakh" are braised in lots of water. It is very important to ensure that the "haakh" stays submerged underwater during the initial cooking process using a wooden spatula or large spoon to continuously push the greens down. Mustard oil, which is used extensively in Kashmiri cuisine, imparts an extra flavour to the dish.


title: Kashmiri cuisine

text: Whole spices must be fried in oil – clove, cardamom, cinnamon, bay leaves. Fried too little, and the dish will be lifeless, without fragrance. A second too much, and one will be left with nothing but bitterness.


title: Kashmiri cuisine

text: The yoghurt must be fatty, thick. Dried mint, just a pinch, is added right at the end to freshen the dish.


title: Kashmiri cuisine

text: The food gets its flavours and textures from the spices being slow cooked with ingredients until they let out their inherent juices and fats and melt together.


title: Kashmiri cuisine

text: The cooking vessel in the "shab deg" is sealed with dough before being cooked over a simmering fire through the long winter night.


title: Kashmiri cuisine

text: "Goshtabeh" and "rista", the two meatball dishes are rarely found outside the valley because their unique texture is enormously challenging. The sheep has to be freshly slaughtered and the meat pounded before rigor mortis sets.


title: Kashmiri cuisine

text: The quality of pots is important, according to "wosta" (ustad) or chef Nazir Ahmed Aram. He says they must have the right content of copper. Using wood (walnut and apple are the best) is important too. Cooking on gas is not the same.


title: Kashmiri cuisine

text: On normal days the cooking in both Hindu and Muslim homes is mostly done on a "dan", which is an oblong clay oven about 3 ft by 2 ft in length and a foot and a half in height.


title: Kashmiri cuisine

text: Among Kashmiri Pandits, most dishes are cooked in pots of baked clay. Pots used in Kashmir are round-bottomed.


title: Kashmiri cuisine

text: These are a portable washbasin and a pitcher that are passed around to wash hands during big banquets.


title: Kashmiri cuisine

text: These are a flat coarse stone and a wooden mallet made of walnut wood used for pounding meat to a fine texture.


title: Kashmiri cuisine

text: These are different kinds of wooden spoons and ladles used for turning the food in clay pots so that the base does not get scraped.


title: Kashmiri cuisine

text: This jug-shaped metallic pitcher has a long tube inside that is filled with charcoal, which keeps the tea in the pot brewing.


title: Kashmiri cuisine

text: Much like Kashmir, its people, and its narrative traditions, Kashmiri cuisine too is an amalgam of influences from Central Asia, Persia, China, and the Indian subcontinent. Food recipes passed down from one culture to another are:


title: Kashmiri cuisine

text: Kashmiris are gregarious and like to share. Language and Food are the two vital parts of the region's identity. 'One who eats properly shall rule the country' it is said. An interesting wedding tradition from Kashmir involves newlyweds making "roti" together. While the bride flattens the dough and puts it on the griddle, the groom is responsible for flipping it and making sure it is cooked. Kashmiris are very particular about the taste of dishes. Food connoisseurs can easily taste a single morsel and name the "waza" who cooked it. When filmmaker Vivek Agnihotri wrote a presumptuous tweet proposing the idea of vegetarian wazwan, social media erupted in spontaneous protest.


title: Kashmiri cuisine

text: In Kashmir, it is said that food should both taste and look good. Its aroma must be appetizing. Success of a meal lies in its appeal to the eyes, nose and then the tongue. Any event, from a minor one such as receiving a guest in one's home, to a major one such as a circumcision or a wedding, becomes a celebration of preparing, laying out, serving and consuming together the most delicious victuals. Delicacies are passed on to neighbours to be relished and there is no shame in asking for something when the nostrils are tickled and tempted by the mouth-watering smells from a neighbour's kitchen.


title: Kashmiri cuisine

text: Giant "dastarkhaans" (white sheets) are spread on the floor on which the meal is served. However humble or lofty the fare on it, the "dastarkhaan" has always been the center of warm hospitality and conviviality. In big Kashmiri dinners, a hundred to five hundred people are usually invited. Since insurgency and the resultant violence and bloodshed, food has come to hold even greater meaning as each meal signifies a celebration of life itself. It is worth mentioning that "wazas" (the descendents of Samarkandi cooks), whose shops are located in particular areas of the city of Srinagar, form a significant political group in Kashmir.


title: Kashmiri cuisine

text: All dishes are eaten by hand as Kashmiris believe in an intimate relationship with food. Even spiritual and religious old biddies feel no qualms in chomping on ear cartilage or marrow bones long after the meal is done, pulverising everything into a heap on the thali. No one bats an eyelid. Kashmiris consider it disrespectful if one refuses food varieties or an extra helping. They can go great lengths to persuade, swearing to die if you refuse an extra serving!


title: Kashmiri cuisine

text: Kashmiri language is abundantly rich in proverbs, witty sayings and idiomatic word-combinations. The proverbs on food themes and situations are:


title: Kashmiri cuisine

text: Ahdoo's first opened its doors as a standalone bakery in 1918. It branched out into a 60-seater restaurant in 1921. Today, it boasts of 120 seats. In the period of militancy in 1995–96, when 99% hotels in Kashmir were shut, it remained open. Ahdoo's has served Bollywood celebrities like Shammi Kapoor, Dilip Kumar, Amitabh Bachchan, Aditya Roy Kapoor, Karan Johar, and Alia Bhatt, amongst others. It bore witness to the bloody days of the Partition and served as a refuge for journalists with non-stop deadlines at any time of the day or night, where they were plied with hot food and tea as a fax machine whirred away in the corner. Haji Mohammad Ibrahim Mugloo brought wazwan to common man by starting Mughal Darbar in 1984. "Lahabi Kabab" is the specialty of New Zum Zum restaurant in central Srinagar. The dish takes many days to prepare and is soaked in a deep red sauce. Nestled in barbeque street (Khayam Chowk), Imran Cafeteria was established over 50 years ago by Muhammad Yusuf. The road here is often jammed come sundown, as locals and tourists make a beeline to the spot for a taste of smoky meat on skewers. Linz Café first opened in 1975 and for a few decades, this family-run space has firmly established itself in the dietary habits of locals. The restaurant is reportedly built in the shape of a traditional Kashmiri lock. Established in 1976, Alka Salka is recommended by locals for the trout delicacies. Lala Mohammad Sheikh, then a young man from Budgam opened the local go-to for a cup of tea called Lala Sheikh in 1890. The establishment would host everyone from local shopkeepers and students to writers and politicians. In fact, around World War 2, Lala Sheikh would serve soldiers, who would pay in gold. The New York Times shared that the best Kashmiri food in India can be found at Chor Bizarre, New Delhi.


title: Kashmiri cuisine

text: "Wazas" play a key role in Kashmiri society for no celebration of any kind is complete without a banquet. The "waza" along with his skilled team is hired weeks or months before the occasion. There's a hierarchy among the team of "wazas". Given the importance of meat, the crucial task of carving the mutton goes to the head "waza", at the other end of the scale, the junior most helper will do chores like pounding dried red chillies with a dash of water.


title: Kashmiri cuisine

text: Meat is an important part of Kashmiri culture, a part of their history. Kashmiris relish their delicacies without apology. Meat of different parts is sold at the same price in Kashmir, unlike in western countries. Cutting, dressing and carving of meat is, so to say, an art. "Puj" in Kashmiri language means a butcher, "pujwan" is a butcher shop. Use of suitable parts of the animal, cut into pieces of proper size for making different dishes, is desirable.


title: Kashmiri cuisine

text: The following is a table showing the particular parts of sheep or goat used for making various Kashmiri meat dishes:


title: Kashmiri cuisine

text: For celebrity chef Sanjeev Kapoor, Kashmir's food counts as one of the top three exotic foods of India. Chef Ranveer Brar loves Kashmiri tea, in which rose petals were added to give the regular milk tea a pinkish tint. Chef Thomas Zacharias went on a mission to discover unknown culinary gems in Kashmir. At dawn on his first day, he rode out in a "shikara" to Dal Lake's bustling 150-year-old floating market and came away with boxes of saffron. Thomas sampled local cheeses and foraged greens in the village of Langanbal, an hour's drive from Srinagar. Indian Accent's Manish Mehrotra could follow the main course with Kashmiri "haakh saag" broth. He understands the rootedness of Kashmiri chilli and the way it is used in everyday cooking. The pioneering food writer Jiggs Kalra at his Delhi restaurant made a dehydrated version of the Kashmiri "nadur churma" topped with red chilli and served with tangy radish and walnut chutney.


title: Kashmiri cuisine

text: Madhur Jaffrey's recipe of deep, rust-coloured Kashmiri "roghan josh" saved the British from terrible versions of curry cooked at home involving onions, cooking apple, chuck beef and astringent curry powder. English celebrity chef Rick Stein couldn't film the cooking of "roghan josh" in Kashmir where the dish comes from because of security reasons but in homage to the classic recipe packs it with flavour. "50 Great Curries of India" by Camellia Panjabi, the world's best-selling curry book, has the unusual recipe of turnips ("gogjee ta maaz") from Kashmir. British celebrity cook and restaurateur, Keith Floyd cooked Kashmiri lamb in milk ("aab gosh") which makes for a nice, subtle, pale curry. When twice Michelin-starred chef Vineet Bhatia made a proper "rogan josh" in London in the early years, customers complained bitterly calling for British curry house capsicum garnish, so he decided to call it "slow-cooked Kashmiri shank of lamb" and that's when the press started to take notice. British-based chef and television personality Atul Kochhar tends not to use ghee in "roghan josh" and marinates the meat in spice and yoghurt for a while. Michelin star chef Rohit Ghai's recipe of "dum aloo" has baby potatoes and Greek yoghurt. Chef Romy Gill is particularly enthralled by the area of Kashmir, and says she was fascinated by the "wazwan" likening it to the nose to tail movement. She was inspired by the lamb and vegetarian dishes and when she returned to the U.K., made a whole roast chicken using the Kashmiri spices. Chef Cyrus Todiwala OBE loves cumin and Kashmiri chillies.


title: Kashmiri cuisine

text: Michelin star chef Vikas Khanna is a huge fan of Kashmiri cuisine. Chef Chintan Pandya of Adda Indian Canteen in Long Island City combines cumin, chili and musky lamb to cook his Kashmiri lamb ribs. Pandya says the inspiration for the dish is a Kashmiri classic called "tabak maaz", where the lamb is first cooked in milk and then browned in butter. Guy Fieri featured Kashmiri lamb "roghan josh" on his TV show Diners, Dive-Ins, and Drives. Anthony Bourdain was hoping to shoot in Kashmir and was excited about visiting but the security situation there was problematic. Food and wine expert Antoni Porowski was shocked by the amount of garlic in traditional Kashmiri dishes, but loves the really thick "dhals". Mike Bagale, who, until recently, was the executive chef at Alinea in Chicago, one of America's most sought after dining experience, stopped in Srinagar at a spice shop and could smell the cinnamon as he approached it. At his work station, instead of charcoal, his brazier is filled with cinnamon sticks and the aroma of cinnamon envelops the kitchen.


title: Kashmiri cuisine

text: Melbourne-based chef Gary Mehigan, popularly known for his 12-year long stint as a judge on MasterChef Australia found the creatively plated Kashmiri morels with goat's testicles at the Indian restaurant Bombay Canteen interesting.


title: Kashmiri cuisine

text: Prateek Sadhu, formerly at Masque (Mumbai) is mining his Kashmiri roots to win international fame. His food is characterised by dishes such as lobster roghan josh, roghan josh sausages and raisin-glazed quail served with a yakhni broth. He sourced quince from Kashmir and made an ice-cream with it. Entrepreneur Tariq Ahmad, the 'Pizza Man' of Kashmir, set chicken on roti and sold it to customers in wazwan loving Kashmir. US-based Kashmiri entrepreneur Uffaq Mattu ships chicken patties, harissa bites, shaami kabaab burgers, crumbled "tschaman" and "tamatar" pizzas to almost all the 50 states in the US. At her Uffi's Kitchen, French fries were replaced with "Nadir Monje", and chicken wings by "waaze kokur" wings. At Rooh, San Francisco, they make the signature dish of "tabakh maaz" with Californian Superior Lamb, and French braising techniques. Helly Raichura, chef-founder of EnterViaLaundry in Melbourne has 10-course degustations serving Gujarati "khandvi" with Kashmiri chilli oil. Noon in Mumbai has kimchi fermented with Kashmiri red chillies. 2019 Masterchef Australia contestant Sandeep Pandit was born in Kashmir, and cooks "tamatar gaad" (tomato fish) using Australian barramundi.


title: Kashmiri cuisine

text: Kashmiri women would previously take extra mutton dishes by packing them in old newspapers or plastic bags that they would carry. With time, this tradition became popular, and men soon began travelling with the remaining mutton on their "traem" ("wazwan" copper dish). In Kashmir, taking leftover food into carrying bags evolved into a movement, and people also granted it social legitimacy. Even the elites have joined the cause and begun providing specially made carry bags of leftover food. Even the leftover rice is not wasted in marriage functions and is served to animals (dogs, cattle etc.).


title: Structural formula

text: The structural formula of a chemical compound is a graphic representation of the molecular structure (determined by structural chemistry methods), showing how the atoms are possibly arranged in the real three-dimensional space. The chemical bonding within the molecule is also shown, either explicitly or implicitly. Unlike other chemical formula types, which have a limited number of symbols and are capable of only limited descriptive power, structural formulas provide a more complete geometric representation of the molecular structure. For example, many chemical compounds exist in different isomeric forms, which have different enantiomeric structures but the same molecular formula. There are multiple types of ways to draw these structural formulas such as: Lewis Structures, condensed formulas, skeletal formulas, Newman projections, Cyclohexane conformations, Haworth projections, and Fischer projections.


title: Structural formula

text: Several systematic chemical naming formats, as in chemical databases, are used that are equivalent to, and as powerful as, geometric structures. These chemical nomenclature systems include SMILES, InChI and CML. These systematic chemical names can be converted to structural formulas and vice versa, but chemists nearly always describe a chemical reaction or synthesis using structural formulas rather than chemical names, because the structural formulas allow the chemist to visualize the molecules and the structural changes that occur in them during chemical reactions. ChemSketch and ChemDraw are popular downloads/websites that allow users to draw reactions and structural formulas, typically in the Lewis Structure style.


title: Structural formula

text: Bonds are often shown as a line that connects one atom to another. One line indicates a single bond. Two lines indicate a double bond, and three lines indicate a triple bond. In some structures the atoms in between each bond are specified and shown. However, in some structures, the carbon molecules are not written out specifically. Instead, these carbons are indicated by a corner that forms when two lines connect. Additionally, Hydrogen atoms are implied and not usually drawn out. These can be inferred based on how many other atoms the carbon is attached to. For example, if Carbon A is attached to one other Carbon B, Carbon A will have three hydrogens in order to fill its octet.


title: Structural formula

text: Electrons are usually shown as colored in circles. One circle indicates one electron. Two circles indicate a pair of electrons. Typically, a pair of electrons will also indicate a negative charge. By using the colored circles, the number of electrons in the valence shell of each respective atom is indicated providing further descriptive information regarding the reactive capacity of that atom in the molecule.


title: Structural formula

text: Often times, atoms will have a positive or negative charge as their octet may not be complete. If the atom is missing a pair of electrons or has a proton, it will have a positive charge. If the atom has electrons that are not bonded to another atom, there will be a negative charge. In structural formulas, the positive charge is indicated by ⊕ , and the negative charge is indicated by ⊖ .


title: Structural formula

text: Chirality in skeletal formulas is indicated by the Natta projection method. Stereochemistry is used to show the relative spatial arrangement of atoms in a molecule. Wedges are used to show this, and there are two types: dashed and filled. A filled wedge indicates that the atom is in the front of the molecule; it is pointing above the plane of the paper towards the front. A dashed wedge indicates that the atom is behind the molecule; it is pointing below the plane of the paper. When a straight, un-dashed line is used, the atom is in the plane of the paper. This spatial arrangement provides an idea of the molecule in a 3-dimensional space and there are constraints as to how the spatial arrangements can be arranged.


title: Structural formula

text: Wavy single bonds represent unknown or unspecified stereochemistry or a mixture of isomers. For example, the above diagram shows the fructose molecule with a wavy bond to the HOCH- group at the left. In this case the two possible ring structures are in chemical equilibrium with each other and also with the open-chain structure. The ring automatically opens and closes, sometimes closing with one stereochemistry and sometimes with the other.


title: Structural formula

text: Skeletal formulas can depict "cis" and "trans" isomers of alkenes. Wavy single bonds are the standard way to represent unknown or unspecified stereochemistry or a mixture of isomers (as with tetrahedral stereocenters). A crossed double-bond has been used sometimes, but is no longer considered an acceptable style for general use.


title: Structural formula

text: Lewis structures (or "Lewis dot structures") are flat graphical formulas that show atom connectivity and lone pair or unpaired electrons, but not three-dimensional structure. This notation is mostly used for small molecules. Each line represents the two electrons of a single bond. Two or three parallel lines between pairs of atoms represent double or triple bonds, respectively. Alternatively, pairs of dots may be used to represent bonding pairs. In addition, all non-bonded electrons (paired or unpaired) and any formal charges on atoms are indicated. Through the use of Lewis structures, the placement of electrons, whether it is in a bond or in lone pairs, will allow for the identification of the formal charges of the atoms in the molecule to understand the stability and determine the most likely molecule (based on molecular geometry difference) that would be formed in a reaction. Lewis structures do give some thought to the geometry of the molecule as often times, the bonds are drawn at certain angles to represent the molecule in real life. Lewis structure is best used to calculate formal charges or how atoms bond to each other as both electrons and bonds are shown. Lewis structures give an idea of the molecular and electronic geometry which varies based on the presence of bonds and lone pairs and through this one could determine the bond angles and hybridization as well.


title: Structural formula

text: In early organic-chemistry publications, where use of graphics was strongly limited, a typographic system arose to describe organic structures in a line of text. Although this system tends to be problematic in application to cyclic compounds, it remains a convenient way to represent simple structures:


title: Structural formula

text: Parentheses are used to indicate multiple identical groups, indicating attachment to the nearest non-hydrogen atom on the left when appearing within a formula, or to the atom on the right when appearing at the start of a formula:


title: Structural formula

text: In all cases, all atoms are shown, including hydrogen atoms. It is also helpful to show the carbonyls where the


title: Structural formula

text: Therefore, it is important to look to the left of the atom in the bracket to make sure what atom it is attached to. This is helpful when converting from condensed formula to another form of structural formula such as skeletal formula or Lewis structures. There are different ways to show the various functional groups in the condensed formulas such as aldehyde as <chem>CHO</chem>, Carboxylic acids as <chem>CO2H</chem> or <chem>COOH</chem>, Esters as <chem>CO2R</chem> or <chem>COOR</chem>. However, the use of condensed formulas does not give an immediate idea of the molecular geometry of the compound or the number of bonds between the carbons, it needs to be recognized based on the number of atoms attached to the carbons and if there are any charges on the carbon.


title: Structural formula

text: Skeletal formulas are the standard notation for more complex organic molecules. In this type of diagram, first used by the organic chemist Friedrich August Kekulé von Stradonitz, the carbon atoms are implied to be located at the vertices (corners) and ends of line segments rather than being indicated with the atomic symbol C. Hydrogen atoms attached to carbon atoms are not indicated: each carbon atom is understood to be associated with enough hydrogen atoms to give the carbon atom four bonds. The presence of a positive or negative charge at a carbon atom takes the place of one of the implied hydrogen atoms. Hydrogen atoms attached to atoms other than carbon must be written explicitly. An additional feature of skeletal formulas is that by adding certain structures the stereochemistry, that is the three-dimensional structure, of the compound can be determined. Often times, the skeletal formula can indicate stereochemistry through the use of wedges instead of lines. Solid wedges represent bonds pointing above the plane of the paper, whereas dashed wedges represent bonds pointing below the plane.


title: Structural formula

text: The Newman projection and the sawhorse projection are used to depict specific conformers or to distinguish vicinal stereochemistry. In both cases, two specific carbon atoms and their connecting bond are the center of attention. The only difference is a slightly different perspective: the Newman projection looking straight down the bond of interest, the sawhorse projection looking at the same bond but from a somewhat oblique vantage point. In the Newman projection, a circle is used to represent a plane perpendicular to the bond, distinguishing the substituents on the front carbon from the substituents on the back carbon. In the sawhorse projection, the front carbon is usually on the left and is always slightly lower. Sometimes, an arrow is used to indicate the front carbon. The sawhorse projection is very similar to a skeletal formula, and it can even use wedges instead of lines to indicate the stereochemistry of the molecule. The sawhorse projection is set apart from the skeletal formulas because the sawhorse projection is not a very good indicator of molecule geometry and molecular arrangement. Both a Newman and Sawhorse Projection can be used to create a Fischer Projection.


title: Structural formula

text: Certain conformations of cyclohexane and other small-ring compounds can be shown using a standard convention. For example, the standard chair conformation of cyclohexane involves a perspective view from slightly above the average plane of the carbon atoms and indicates clearly which groups are axial (pointing vertically up or down) and which are equatorial (almost horizontal, slightly slanted up or down). Bonds in front may or may not be highlighted with stronger lines or wedges. The conformations progress as follows: chair to half-chair to twist-boat to boat to twist-boat to half-chair to chair. The cyclohexane conformations may also be used to show the potential energy present at each stage as shown in the diagram. The chair conformations (A) have the lowest energy, whereas the half-chair conformations (D) have the highest energy. There is a peak/local maximum at the boat conformation (C), and there are valleys/local minimums at the twist-boat conformations (B). In addition, cyclohexane conformations can be used to indicate if the molecule has any 1,3 diaxial-interactions which are steric interactions between axial substituents on the 1,3, and 5 carbons.


title: Structural formula

text: The Haworth projection is used for cyclic sugars. Axial and equatorial positions are not distinguished; instead, substituents are positioned directly above or below the ring atom to which they are connected. Hydrogen substituents are typically omitted.


title: Structural formula

text: However, an important thing to keep in mind while reading an Haworth projection is that the ring structures are not flat. Therefore, Haworth does not provide 3-D shape. Sir Norman Haworth, was a British Chemist, who won a Noble Prize for his work on Carbohydrates and discovering the structure of Vitamin C. During his discovery, he also deducted different structural formulas which are now referred to as Haworth Projections. In a Haworth Projection a pyranose sugar is depicted as a hexagon and a furanose sugar is depicted as a pentagon. Usually an oxygen is placed at the upper right corner in pyranose and in the upper center in a furanose sugar. The thinner bonds at the top of the ring refer to the bonds as being farther away and the thicker bonds at the bottom of the ring refer to the end of the ring that is closer to the viewer.


title: Structural formula

text: The Fischer projection is mostly used for linear monosaccharides. At any given carbon center, vertical bond lines are equivalent to stereochemical hashed markings, directed away from the observer, while horizontal lines are equivalent to wedges, pointing toward the observer. The projection is unrealistic, as a saccharide would never adopt this multiply eclipsed conformation. Nonetheless, the Fischer projection is a simple way of depicting multiple sequential stereocenters that does not require or imply any knowledge of actual conformation. A Fischer projection will restrict a 3-D molecule to 2-D, and therefore, there are limitations to changing the configuration of the chiral centers. Fischer projections are used to determine the R and S configuration on a chiral carbon and it is done using the Cahn Ingold Prelog rules. It is a convenient way to represent and distinguish between enantiomers and diastereomers.


title: Structural formula

text: A structural formula is a simplified model that cannot represent certain aspects of chemical structures. For example, formalized bonding may not be applicable to dynamic systems such as delocalized bonds. Aromaticity is such a case and relies on convention to represent the bonding. Different styles of structural formulas may represent aromaticity in different ways, leading to different depictions of the same chemical compound. Another example is formal double bonds where the electron density is spread outside the formal bond, leading to partial double bond character and slow inter-conversion at room temperature. For all dynamic effects, temperature will affect the inter-conversion rates and may change how the structure should be represented. There is no explicit temperature associated with a structural formula, although many assume that it would be standard temperature.


title: Mike Bailey (wrestler)

text: Émile Charles Baillargeon-Laberge is a Canadian professional wrestler, currently signed to Impact Wrestling, where he performs under the ring name "Speedball" Mike Bailey. He is a former X Division Champion.


title: Mike Bailey (wrestler)

text: He is a former two-time IWS World Heavyweight Champion and two-time KO-D Tag Team Champion. Bailey was also the winner of CZW's 2015 Best of the Best, DDT's 2016 DNA Grand Prix and RevPro's 2021 British J Cup tournaments.


title: Mike Bailey (wrestler)

text: Bailey made his professional wrestling debut at a Federation de Lutte Quebecoise house show from January 6, 2006 as Mike Sydal, where he teamed up with Bouncer and Brad Foley in a losing effort to Alextreme, Sheik Tank Ali and Sweet Pete in a six-man tag team match. He is known for working with various wrestling promotions and would often compete under the nickname of "Speedball".


title: Mike Bailey (wrestler)

text: Bailey made his IWS debut on October 1, 2009 in a tag team victory with Brian Kirkland, defeating 2.0 (Jagged & Shane Matthews) at Le Skratch in Laval. At Scarred 4 Life, on September 20, 2014, Bailey won the IWS World Heavyweight Championship against The Green Phantom. At Un F'N Sanctioned on March 28, 2015 at Corona Theatre, Bailey defeated Hallowicked and Jesse Neal in a Triple Threat Match. On September 5 at Scarred 4 Life, he retained the IWS World Heavyweight Championship against Jack Evans. On March 5, 2016 at Un F'N Sanctioned held at Métropolis, Black Dynomite won the IWS World Heavyweight Championship in a 4-Way Match versus Rey Mysterio, Jack Evans and Bailey. On September 9, 2018, Bailey defeated Psicosis and Argenis in a 3-Way Dance, at an IWS vs AAA spot show for the Montreal Mercado del Taco. On March 23, 2019, IWS celebrated its 20th anniversary with Un F'N Sanctioned at MTelus, where Tajiri with Mikey Whipwreck defeated Bailey. On February 8, 2020 at Praise the Violence, Matt Angel defeated Bailey in an IWS World Heavyweight Championship Ladder Match. On September 4, 2021 at Blood, Sweat & Beers, Bailey defeated Matt Angel in an IWS Title Match, winning his second IWS World Heavyweight Championship. On June 25, 2022 at Hardcore Heat, Matt Falco defeated Bailey for the IWS World Heavyweight Championship. Bailey has taught seminars and until moving to the United States, was part of the IWS Training Centre coaching staff.


title: Mike Bailey (wrestler)

text: Bailey worked for the Canadian promotion Capital City Championship Combat, where he debuted on May 1, 2010 at "C4 Stand Alone 2010" in a losing effort against Player Uno. He teamed up with Kevin Steen at "C4 Domination 2K11" on April 30, 2011 to defeat Josh Alexander and Michael Von Payton (who replaced an injured Rahim Ali) for the C4 Tag Team Championship. Bailey worked with other infamous wrestling personalities, such as in a six-way match from "C4 Crossing The Line 5" on June 16, 2012, where he competed against Josh Alexander, Michael Elgin, Scotty O'Shea, Stu Grayson and Tyson Dux for the C4 Championship, coming in unsuccessfully. He eventually won the title at "C4 Crossing The Line 6" on June 15, 2013 in a three-way match also involving Josh Alexander and the champion Scotty O'Shea. On September 18, 2021 at Fighting Back X, Bailey defeated Daniel Garcia for his second C4 Championship. On November 12, 2021 at Never Say Never, Bailey defeated Kevin Blackwood for the C4 Underground Championship in a Title vs Title Match.


title: Mike Bailey (wrestler)

text: At the Combat Zone Wrestling's "New Heights 2014" event from July 12, he unsuccessfully challenged Biff Busick for the CZW World Heavyweight Championship. At "CZW Night Of Infamy 2014 " on November 8, he teamed up with Buxx Belmar and unsuccessfully challenged OI4K (Dave Crist and Jake Crist) for the CZW World Tag Team Championship. On October 18, 2014 event "CZW Tangled Web 7", he unsuccessfully challenged Shane Strickland for the CZW Wired Championship. At "CZW Cage Of Death XVI", he participated in a six-man scramble match, a qualifier for the Best Of The Best Tournament, where he competed against the winner Jonathan Gresham, A. R. Fox, Caleb Konley, David Starr and Alex Colon. At "CZW Deja Vu 2015" on March 14, Bailey unsuccessfully challenged Joe Gacy for the CZW Wired Championship. Their feud continued until "CZW Proving Grounds 2015" from May 9, where he managed to defeat Gacy, but by disqualification, therefore not succeeding in winning the title. His last match in CZW was a loss against Sami Callihan at "CZW Seventeen" from February 13, 2016.


title: Mike Bailey (wrestler)

text: Bailey worked several matches for Progress Wrestling, first of them being a loss against Mark Haskins for the Smash Wrestling Championship at "Smash/Progress Smash vs. Progress", a cross-over event held between the two promotions on August 7, 2016. at "Progress Chapter 95: Still Chasing" on September 15, 2019, he participated in a 30-person rumble match for the inaugural Progress Proteus Championship, competing against other wrestlers such as the winner Paul Robinson, Eddie Kingston, Dan Moloney, Sid Scala and Los Federales Santos Jr. At "Progress Chapter 78: 24 Hour Progress People" on November 11, 2018, he lost a match to Eddie Dennis.


title: Mike Bailey (wrestler)

text: Bailey worked for the British promotion Revolution Pro Wrestling, having his first match at "RevPro High Stakes 2016" on January 16, where he lost to Big Damo. He competed in various matches against popular wrestling figures. He lost to Zack Sabre Jr. at "RevPro Live At The Cockpit 13" on February 5, 2017. At "RevPro Live In Portsmouth 9" on August 27, 2017, Bailey lost a match to Jeff Cobb. At "RevPro Live At The Cockpit 21" on October 10, 2017, Bailey lost to Zack Gibson. At "RevPro Monday Night Mayhem" on October 23, 2017, he unsuccessfully challenged Josh Bodom for the RPW British Cruiserweight Championship. At "RevPro Summer Sizzler 2019" on August 30, he participated in a six-man scramble match also involving the winner Sanada, Hikuleo, Robbie Eagles, Rocky Romero and Senza Volto. At "RevPro Live At The Cockpit 47", Bailey teamed up with Mao as Moonlight Express to win the SWE Tag Team Championship by defeating Deadly Sins (JK Moody and Kane Khan). At "RevPro Uprising 2019", on December 15, Bailey teamed up again with Mao, this time scoring a loss against Pretty Deadly (Lewis Howley and Sam Stoker). On November 6, 2021, Bailey defeated Kid Lykos in the first round and pinned Luke Jacobs in a 4-Way Elimination Match to win the 2021 British J Cup.


title: Mike Bailey (wrestler)

text: Bailey wrestled a match for Ring Of Honor, at "ROH Honor United - Bolton", on October 27, 2019, where he fell short to Flamita.


title: Mike Bailey (wrestler)

text: Bailey debuted for the German promotion Westside Xtreme Wrestling on March 10, 2016, at the "wXw The Inner Circle", where he first fell short to Kim Ray. In the second match, he teamed up with Tyler Bate in a losing effort to Timothy Thatcher and Big Daddy Walter. He participated in the wXw 16 Carat Gold 2016 Tournament where he lost to Ilja Dragunov on the first night, on March 11, 2016, and on the second night, from March 12, he faced Marty Scurll, Trevor Lee and Angélico in a three-way match. On the third night, on March 13, he teamed up with Will Ospreay in a losing effort to Marty Scurll and Trevor Lee. On September 30, 2016, on the first night of the "wXw World Tag Team League 2016", Bailey defeated John Klinger to become the number ont contender for the wXw Unified World Wrestling Championship. On the second night, on October 1, he fell short to the champion, Jurn Simmons. He also participated in the wXw 16 Carat Gold 2017 Tournament, and on the first night, on March 10, 2017, he defeated A. C. H. in a first round match. On the second night, on March 11, he got defeated by Matt Riddle in a quarter-final match. On the third night, he teamed up with ACH to score a victory against Donovan Dijak and J. T. Dunn. At "wXw True Colors 2017" on April 8, Bailey battled Jurn Simmons, Walter and Axel Dieter Jr. in a four-way match for the wXw Unified World Wrestling Championship, coming out unsuccessfully. At "Road To 16 Carat Gold 2018", on February 25, 2018, Bailey defeated Jay Skillet and Julian Pace in a three-way match semi-final, however, he fell short to Marius Al-Ani in the final, the same night. At wXw 16 Carat Gold 2018 Tournament, Bailey unsuccessfully challenged Bobby Gunns for the wXw Shotgun Championship on the second night, from March 10, and on the third night, a day later, he teamed up with Matt Sydal and Marius Al-Ani in a losing effort to CCK (Chris Brookes and Travis Banks) and Jonah Rock in a six-man tag team match.


title: Mike Bailey (wrestler)

text: Bailey debuted for Dramatic Dream Team on August 2, 2016 in a 17-man royal rumble match at "DDT U.S.A. ~Ultimate Superstars Action~ Sakabash At The Beach 2016 Drunkers Kingdom", where he wrestled under the name of Mike Tajiri, a parody of the real wrestler Tajiri. He often wrestled alongside members of the Happy Motel stable Konosuke Takeshita and Antonio Honda without being part of the group. They even challenged Damnation (Daisuke Sasaki, Mad Paulie and Tetsuya Endo) for the KO-D 6-Man Tag Team Championship at "DDT Sapporo Wrestling Festa ~ DDT Crab ~ " on October 10, 2016 but unsuccessfully. He captured his first title in DDT, the KO-D Tag Team Championship by teaming up with Konosuke Takeshita at "DDT Osaka Octopus 2016" on December 4, to defeat Damnation (Daisuke Sasaki and Tetsuya Endo). They dropped the titles at "DDT Road To Super Arena In Oyodo" on January 9, 2017 to Masakatsu Funaki and Yukio Sakaguchi. He won the titles for the second time by teaming with Mao as a part of the Moonlight Express on July 22, 2018 at "DDT Summer Vacation 2018", where they defeated Damnation (Mad Paulie and Tetsuya Endo). Bailey unsuccessfully challenged Harashima for the KO-D Openweight Championship at "DDT New Year Lottery Special!" on January 3, 2017. He is a former Ironman Heavymetalweight Champion, title which he won in the block B of the D-Oh Grand Prix 2019 tournament show from November 30, 2018, where he defeated Konosuke Takeshita. Bailey participates in comedic matches, produced many times by DDT, such as a five-way loser anal explosion weapon rumble tag team match from on March 25, where he teamed up with Mao to defeat Michael Nakazawa and Chinsuke Nakamura, Isami Kodaka and Fuminori Abe, Sanshiro Takagi and Ordinary Man Munenori Sawa, and Smile Squash (Yuko Miyamoto and Soma Takao).


title: Mike Bailey (wrestler)

text: On October 31, 2021, Bailey signed a contract with Impact Wrestling, offered by Impact executive Scott D'Amore after his match against Josh Alexander at Destiny Wrestling's Raising Hell. D’Amore has confirmed Bailey is expected to debut in the first part of 2022.


title: Mike Bailey (wrestler)

text: Bailey competed on the Hard To Kill pre-show in his debut match in Impact, winning a four-way match against Ace Austin, Laredo Kid, and Chris Bey.


title: Mike Bailey (wrestler)

text: In March 2016, the "Wrestling Observer Newsletter" reported that Bailey got arrested trying to get into the United States to compete for Evolve. He was subsequently banned from entering the country at all for the next five years. The Observer reported that he was in the process of obtaining a Visa through Combat Zone Wrestling at the time of his ban, however the process was going extremely slowly and would have forced him to miss the Evolve booking. Bailey has been engaged to fellow wrestler Veda Scott since November 2020. They were married in May 2022.


title: Dino Shafeek

text: Dino Shafeek (born Gholam D. Shafeek, 21 March 1930 – 10 March 1984) was a Bangladeshi-British comedy actor. Born and raised in Dhaka, he moved to the United Kingdom from East Pakistan (now Bangladesh) in 1958 and appeared in several sitcoms during the 1970s and early 1980s. He is best remembered for playing the part of Chai Wallah Muhammed in the BBC sitcom "It Ain't Half Hot Mum" and the role of Ali Nadim in ITV sitcom "Mind Your Language".


title: Dino Shafeek

text: Shafeek was involved with amateur theatre in Dacca and, after emigrating to England in 1958, enrolled at the Guildhall School of Music and Drama. His first film role was as 'Akbar' in the film "The Long Duel" (1967), starring Yul Brynner.


title: Dino Shafeek

text: "It Ain't Half Hot Mum" is a BBC comedy series written by Jimmy Perry and David Croft, the writers of "Dad's Army". Set in World War II British India, it follows the fortunes and activities of a concert party troop attached to the Royal Artillery. The series was broadcast by the BBC from 1974 to 1981 and starred Windsor Davies as the staff sergeant-major of the troop's barracks in Deolali, Bombay Presidency.


title: Dino Shafeek

text: Shafeek plays "Chaiwallah Muhammad", selling tea from his ever-ready urn with his catchphrase "chai garam chai (Eng. 'tea, hot tea')." He also sings the musical interludes between the scenes, which are mostly World War II-era hits accompanied by a sitar. At the end of the final credits, he starts to sing "Land of Hope and Glory" only to be interrupted by the Sergeant-major shouting his ubiquitous ear-shattering "SHUTUPPP!!!." Muhammad was later promoted to bearer when the actor who played Rangi Ram (Michael Bates) died after Series 5 was recorded.


title: Dino Shafeek

text: During the run of "It Ain't Half Hot Mum", Shafeek played the part of student Ali Nadim in the ITV/London Weekend Television sitcom "Mind Your Language" (1977–79). Along with Barry Evans as their teacher, Ali was one of a group of people from diverse backgrounds in an English as a Foreign Language class at a London night-school. Ali was a Muslim Pakistani who had emigrated to the United Kingdom, and was frequently seen bickering with Ranjeet Singh (Albert Moses), a Sikh from India. Ali told Ranjeet he will "kick [him] up the Khyber" ("Khyber Pass" being rhyming slang for "arse"). As the series progresses, their relationship mellows into one of friendly and mutual supportiveness.


title: Dino Shafeek

text: Shafeek played character parts in films and TV such as "Carry On Emmannuelle", "Minder, Special Branch" and "The Onedin Line".


title: Dino Shafeek

text: Shafeek died suddenly from a heart attack whilst at home in London with his fiancée Leslie Didcock on 10 March 1984, eleven days before his 54th birthday.


title: Murtabak

text: Motabbaq () is a stuffed pancake or pan-fried bread which is commonly found in the Arabian Peninsula and Southeast Asia, notably in Saudi Arabia, Yemen, Indonesia, Malaysia, Singapore, Brunei, Thailand and Bangladesh (Mughlai paratha). Depending on the location, the name and ingredients can significantly vary. The name "mutabbaq" in Arabic means "folded". It is a popular street food in Yemen, Indonesia, Malaysia, Thailand and Singapore.


title: Murtabak

text: Murtabak is often described as spicy folded omelette pancake with bits of vegetables. The most common form of murtabak is made from pan fried crepes usually stuffed with beaten eggs, chopped leeks, chives, or green onion (scallions) and minced meat, which is then folded and cut to squares. In Indonesia, the murtabak is one of the most popular street foods and is known as martabak.


title: Murtabak

text: Vegetarian murtabaks and other forms of murtabaks with chicken and other stuffings exist and can be found in many Yemeni, Indian Muslim restaurants in Singapore, including the Little India area and Arab Street.


title: Murtabak

text: In Malaysia, murtabak was originally sold in Indian Muslim restaurants and stalls, and usually includes minced meat (beef or chicken, sometimes goat meat, mutton) along with garlic, egg and onion, and is eaten with curry or gravy, sliced cucumber, syrup-pickled onions or tomato sauce. The dish is sold throughout the country, with diverse variations in ingredients and cooking style, and has been adopted by Malay Muslim sellers as well. In Yemen, murtabak also usually includes goat meat or mutton.


title: Murtabak

text: In Indonesia, Martabak is a renowned street food that comes in two types: Martabak Manis and Martabak telur. Martabak Manis or Terang Bulan is originally a thick and sweet pancake that is usually topped with various toppings ranging from chocolate, cheese, peanuts, condensed milk, sesame seed and margarine. Today, Martabak toppings consist of international favours such as Skippy Peanut Butter spread, Ovomaltine, Toblerone, Lotus Biscoff and Durian Spread. Martabak Manis also recently comes in a thin and crispy variety, known as Martabak Tipis Kering ("Tipker"). Martabak Telur, the savoury type, are crispy pancakes that consist of eggs, chicken or beef meat and scallions.


title: Murtabak

text: The word mutabbaq in Arabic means "folded". This suggests that Murtabak might originate from Yemen, which had a sizeable Indian population; through Indian traders it spread back to their home countries. Murtabak was brought to Southeast Asia by Tamil Muslim traders. The dish referred to as "murtabak" is a multi-layered pancake that originated in the state of Kerala where the people referred to as "mamaks" ("mama" means "uncle" in Tamil) hail from. The word "mutabar" is the original name for the particular dish referred to in other languages and dialects as "murtabak." "Mutabar" is an amalgam of two words, "muta" (being the Keralite word for egg, a significant component of the dish) and "bar," an abbreviated form of the word barota, or "bratha roti" (the bread). The bread base or pancake on which it is then spread over is referred to in Hindi as "pratha roti" or "pratha" or "parantha" Other than that, "murtabak" is also known to be another version of the Mughlai paratha popular in Kolkata, India.


title: Murtabak

text: There are similar versions of the bread in places such as Yemen and other regions of the Arabic world and Persia. All of these places in the Middle East were visited by Indian traders centuries ago and it would not be unusual for them to have learned from each other or to have adopted each other's culinary habits and practices. However, the word "mutabar" is the original name for the egg, chilli, and onion flavoured multi-layered pancake.


title: Murtabak

text: In Indonesia, Martabak Manis is originated from the Bangka Belitung Islands, by Chinese Descents (Hokkien and Khek) and it was named “Hok Lo Pan” which translates to “Hok Lo ethnicity’s cake.” Its traditional topping includes sugar and sesame seeds. Martabak Manis has different names in different regions. In West Borneo, it is called Apam Pinang, similar to Malaysia's Apam Balik. In Central Java, Martabak Manis is referred to as “Kue Bandung” which means Bandung cake. The origin of Kue Bandung started when a man from Bangka Belitung, opened a Martabak Manis stall beside a “Bandung Noodle” stall.


title: Murtabak

text: In countries where martabak is widely available, it is so common it has become an everyday dish. This dish is made not only at home, but often found in inexpensive food service menus specialising in traditional cuisine, which is why has the reputation of street food. Sometimes martabak – especially sweet – go on sale in stores already in finished form.


title: Murtabak

text: There are many varieties of martabak. For example, in Brunei, most martabaks are usually not stuffed, but only made of dough (called "martabak kosong") similar to the Indian paratha. "Martabak kosong" consists of a bread-like dough that is kneaded and prepared similarly to a pancake or other martabak by tossing it into the air, and served piping hot with a sweet curry sauce. In Singapore and Malaysia (where it is called murtabak), the murtabaks are usually filled with spiced beef, chicken or mutton and served with a curry sauce, sweet pickled onions or cucumber in ketchup. Another variant in Malaysia and Singapore is murtabak cheese which uses mozzarella cheese as additional filling. Johorean (Malaysia) and Singaporean murtabak uses more minced meat than most Malaysian murtabak.


title: Murtabak

text: The common ingredients of Indonesian egg martabak, besides the dough, is seasoned ground meat (beef, chicken or mutton), sliced green onions, some herbs (optional), beaten duck eggs, salt, and potatoes. Some street vendors mix the ground beef with curry seasoning. In Indonesia, the common spices to make the seasoned ground meat are shallots, garlic, ginger, cumin, coriander, turmeric, some salt, and sometimes a little bit of monosodium glutamate. All the spices are ground or minced and stir-fried altogether. Some martabak makers add extra ingredients and other varieties to make their martabak unique, but they all share the same main dough. To fry martabak, the chef uses a very large flat frying pan or iron griddle. Usually they use vegetable oil to fry, but it is not uncommon to use ghee or butter too.


title: Murtabak

text: Before serving, martabak usually is cut into portions. Sometimes it is eaten with sweet and salty soy sauce and pepper. Savoury versions of martabak in Indonesia and Malaysia usually are served with acar or pickled condiment consisting of diced cucumber, sliced carrot, shallots, and sliced chillies in sweetened vinegar whereas in Singapore, the condiment consists of sliced cucumbers in tomato ketchup. In Malaysia, Singapore and some areas in Sumatra, martabak is served with "kari" (curry) gravy. In Palembang, another variety of martabak is egg-martabak (eggs dropped into the flatten dough before folded while frying) served in curry (usually diced potatoes in beef curry) and topped with chillies in sweet-sour soy sauce called "Martabak Haji Abdul Rozak", or more commonly known as "Martabak HAR", made popular by an Indian Indonesian named Haji Abdul Rozak. There is also a popular martabak variant from Padang, West Sumatra called "Martabak Kubang", which is served with light curry as dipping sauce.


title: Murtabak

text: Another variety of martabak, especially in Malaysia and Sumatra (such as in Jambi, Palembang, and Lampung), is one called "martabak kentang" (potato-stuffed martabak). It usually uses the similar dough as other martabak, but it is stuffed with a mix of diced potatoes, beaten eggs, chopped green onions, and spices instead of beaten egg and ground beef. It is eaten by dipping it into hot sweet-sour soy sauce or curry sauce.


title: Murtabak

text: There are many variety of Martabak, specifically in Indonesia, where various types of emerging toppings are being added to innovate the dish. Toppings that are used to substitute the meat are black-pepper sauced minced meat, spicy tuna, shredded Beef Rendang, grilled salmon and Instant noodle. The popular common instant noodle toppings being used are Indomie and Samyang spicy noodle. Mozzarella cheese are sprinkled outside the fried Martabak and then torched to get a melty consistency.


title: Murtabak

text: Another variety of martabak is called "martabak manis" (sweet martabak), also known by the name "Terang Bulan" or "Martabak Bangka". This naming however, is only valid in Indonesia, since the identical folded thick pancake is called "apam balik" instead in Malaysia.


title: Murtabak

text: Despite sharing the same name (because they are both folded), the cooking method, dough (which uses yeast and baking soda), and the ingredients (usually vanilla extract is added as essence) are different from egg martabak, giving it a consistency more like a crumpet. While it is baked on a pan, the sweet martabak is spread with butter or margarine, sugar, crushed peanuts, chocolate sprinkles, cheese or other toppings. Before serving, the martabak is folded in half, so the toppings get in the middle of martabak. In parts of Indonesia, egg martabak may also be called "Martabak Malabar" to distinguish it from sweet martabak.


title: Murtabak

text: There are many new varieties of "martabak manis", including the addition of green tea powder (matcha), cream cheese, Oreo, and chocolate candies such as Kit Kat, Ovomaltine, Toblerone and Nutella. Aside from that, durian fruits are often used as a topping.


title: Murtabak

text: When ordering Martabak Manis, some stall offer two choice of margarine: Blue Band margarine or Wijsman butter. The Wijsman butter is more costly compared to Blueband margarine as the Wijsman is made by 100% cow milk fat.


title: Sergiy Derevyanchenko

text: Sergiy Vyacheslavovich Derevyanchenko (, born 31 October 1985), is a Ukrainian professional boxer who has challenged three times for world middleweight titles; the IBF title in 2018; the IBF and IBO titles in 2019; and the WBC title in 2020. As an amateur, he won the bronze medal at middleweight at the 2007 World Amateur Boxing Championships. As of February 2021, he is ranked as the world's fourth best active middleweight by the Transnational Boxing Rankings Board, eighth by BoxRec and fourth by "The Ring" magazine.


title: Sergiy Derevyanchenko

text: His father was a boxer, who introduced him to the sport. Derevyanchenko trained with his father in his hometown, Feodosiya, until he was 10.


title: Sergiy Derevyanchenko

text: At the 2007 AIBA World Boxing Championships, he beat Argenis Casimiro Núñez in the quarter-finals to win a bronze medal, but was unable to progress any further, losing to Matvey Korobov in the semi-final. He participated in the 2008 Summer Olympics but lost to Emilio Correa in the second round. Derevyanchenko took part in the 2009 AIBA World Boxing Championships, where he reached the quarter-finals but fell short against Vijender Singh.


title: Sergiy Derevyanchenko

text: Between 2010 and 2014, he took part in the World Series of Boxing, where he became known as one of the best boxers in the competition. He became known for his excellent technique and his handspeed. He competed in 24 bouts, winning 23 of them. His sole loss in this competition came to Brian Castaño in the 2012–13 season quarter-final. Derevyanchenko was a champion twice, in the 2011–12 season with the Milano Thunder, and in the 2012–13 season with the Astana Arlans.


title: Sergiy Derevyanchenko

text: Derevyanchenko turned professional in 2014, signing with promoter Lou DiBella and fighting out of New York City. After winning his first two fights, he signed a deal with manager Al Haymon. Derevyanchenko headlined his first televised card in August 2015, facing off against Elvin Ayala in an eight-round bout aired on ShoBox, winning by a wide unanimous decision, improving his record to 6–0. In August 2016, he faced former world champion Sam Soliman. In the first round, Derevyanchenko landed a left-right combination to the head, causing Soliman to take a knee. Soliman was dropped a further two times in the second-round, causing the referee to wave off the fight, giving Derevyanchenko the win by technical knockout (TKO).


title: Sergiy Derevyanchenko

text: The IBF ordered an eliminator between Derevyanchenko and Tureano Johnson, with the winner becoming the mandatory challenger to the unified middleweight champion Gennady Golovkin. The fight was originally set for April 2016, but Johnson had to pull out due to injury. The fight was rescheduled for 25 August 2017, and was televised on Fox Sports 1. Derevyanchenko slowly broke down Johnson, hurting him repeatedly throughout the fight, finally dropping Johnson in the twelfth round, at which point the referee waved off the fight.


title: Sergiy Derevyanchenko

text: 27 October 2018, he fought Daniel Jacobs for the vacant IBF middleweight title at the Hulu Theater, New York. Losing by split decision, handing Derevyanchenko the first loss of his professional career.


title: Sergiy Derevyanchenko

text: He fought Jack Culcay on 13 April 2019 in a final eliminator for the IBF middleweight title. Winning by unanimous decision, Derevyanchenko became the mandatory challenger for unified middleweight champion Canelo Álvarez. However, after extended negotiations between Álvarez and Derevyanchenko, both parties failed to schedule a fight before the IBF's deadline, causing the IBF to strip Álvarez of their title. Álvarez's promoter, Oscar De La Hoya, expressed his displeasure with the decision to strip Álvarez of the belt, insisting Derevyanchenko had been offered an "unprecedented amount of money for a fighter of his limited stature and limited popularity".