Medical Tourism

In today’s fast moving world of technology, we live our lives without knowing the consequences and health hazards we may imbibe in the course of accomplishing goals and meeting deadlines.

Most people are less active than they should be. The diet one follows knowingly or unknowingly lead to various lifestyle diseases at a younger age. As a consequence there is a greater risk of heart disease and other serious illnesses, as well as weight problems and even obesity but the good news is we can do something about it.

Taking care of ones self at home is easy but gets difficult on the move specially in today’s world where most professions require extensive travel and living at a Home away from Home. Do hotels today take utmost care of guest? The hotel staff will go to any extent while providing best services to guest, as guest satisfaction is their motto, which is followed in all brands of Hotels, All national and International chain of hotels provide the best of services to guest from amenities to food, but do they really take care of hotels guest and identify the dietary needs, provide health drinks and treatments to guest and give them a rejuvenating experience so as to make them genuinely feel taken care off and giving them health and value added experience .

The world looks at India as the epicenter of health tourism. Kerala  is known for healthy living and health treatments offered through ages. The life expectancy here is higher than other parts of India and the health care system receives regular International appraise. Traditional medicine namely Ayurvedic medicine has been widely practiced here. A number of ayurvedic resorts cater to tourist with in depth treatment plans drawn from ancient ayurveda are followed.

Western health spas are also wide spread in India. Many upscale hotels operate their own Spa facilities, steam treatments, Massage and aromatherapy are commonly provided in regular Spas. Both medical and mainstream tourist pause for an opportunity to experience and pamper themselves while in India at the Wildflower Hall Spa in Shimla, Ananda in the Himalayas Spa at Rishikesh, and many more.

Basic Etiquette Tips & Table Manners

1.      Serve guests of honor, woman first, then male, then counterclockwise around the table.  Serve  host/hostess last.

2.      Wait to eat until host/hostess begins.  At a large party host/hostess urges everyone to begin as they are served.

3.      Place knife and fork on plate after using, knife with sharp edge facing in and fork with tines up (American) or down (Continental) and placed so they will not fall off the plate.

4.      Never place used silverware on the table or leave it in a cup or small bowl.

5.      A used soup spoon is left in a large soup plate or on the plate under the soup bowl.

6.      A used coffee spoon is placed on the saucer beneath the handle of the cup.

7.      When you are finished, place the fork and knife parallel to each other, so they lie either horizontally across the center of the plate or are on the diagonal, with the handles pointing to                                                    the right. 

8.      Dessert silverware – Place so the spoon can be picked up with the right hand and the fork so it can be picked up with the left hand.

9.      The napkin – as soon as you are seated, remove the napkin from your place setting, unfold it, and place it in your lap.

10.  If your napkin falls on the floor during a formal meal, do not retrieve it.  You should be able to signal a waiter that you need a fresh one.

11.  When you leave the table at the end of a meal, place your napkin loosely next to your plate.  It should not be crumpled or twisted, it may be casually folded.  You may place it in the napkin ring if one is present. 

12.  When you leave the table at the end of a meal, place your napkin loosely next to your plate.  It should not be crumpled or twisted, it may be casually folded.  You may place it in the napkin ring if one is present. 

13.  Do not place your napkin in your empty plate.

14.  When eating soup or dessert that has liquid, it is acceptable to tip the bowl when necessary, but tip it away from you.

15.  Test liquids before eating by testing a small amount with a spoon to see if it is too hot.  Never blow on food to cool it.

16.  Do not automatically add salt or pepper before tasting.  If you need to add to suit your taste, do it unobtrusively.

17.  When asked to pass the salt or pepper, pick up both the salt and pepper and place them on the table within reach of the person next to you who will do the same, and so on, until they reach the person who asked for them.  They are not passed hand-to-hand.

18.  When passing food, pass to the right.  When passing items such as a creamer or gravy boat, pass it with the handle pointing toward the person to who you are passing it.

19.  Remember what your parents told you.  Don’t talk with your mouth full, finish chewing, swallow the food and then talk.

20. Cut food into small pieces for eating.  If you try to eat large pieces, you may have difficulty chewing and might choke.

21.  People from different countries and cultures have table manners that may be different from yours.  Respect and accept people with other customs.

The Goodness of Mangoes.

Come May and all Indians are thinking about vacations, holidaying, hot summers, Beer and of course Mangoes.

Mangoes is a native fruit of India though its popular for its flavor all over the world.

Green Mangoes said to be having heat resistant properties makes a yummy summer drink popularly known as Green Mango Panna.

Green Mango Panna                                   

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1 kg Green, unripe mangoes                                                    

700 gm Sugar

20gms black salt/rock salt

1 tsp cumin seeds dry roasted

1 tsp ground black pepper

50 gms mint leaves

1.	Wash mangoes and cut off the tops, stalk ends of each mango, removing a small portion of skin (about 1 cm. circle) along with the stalk. This removes the sticky sap that may sometimes cause irritation of the skin.
2.	Place mangoes and 1 cup water in a pan, bring to boil and simmer until soft. You can cook mangoes in a pressure cooker, 1 whistle or 3-4 minutes, under full pressure is enough. Allow the pressure cooker to cool.
3.	Take the cooled mangoes out of water and peel the skins off.
4.	Squeeze one mango at a time in your palm and collect the pulp and juice in a bowl. Discard the skins and stones.
5.	Place this pulp, with all other ingredients, in a blender and puree.
6.	Fill in sterilised bottles and Store. You can also store portions in a freezer.
7.	To serve, dilute with cold water, add salt and pour on crushed ice placed in tall glasses. You can garnish with fresh mint leaves

Refreshing Beverages.

REFRESHING BEVERAGES

• Drink healthy beverages this summer, with health benefits, hydrate your self with all the nutrients you require to stay active and healthy.
• Always use fresh fruit juices to give your drink a refreshing and healthy zing!
• Drink nutritious fruit and vegetable juices instead of sugary fizzy drinks.

Refreshing Fruit Cocktail                       

1 measure orange juice

1 measure grapefruit juice

1 measure passion fruit juice                                                     

1 measure mango juice

1 measure pineapple juice

¼ measure lime juice

Shake with a glassful of crushed ice pour in a highball or wine goblet, garnish with fruit, serve chilled.

Fresh Lime Sorbet   (4 portions)                          

3 limes                                                                                                  

175g caster sugar

600ml water

1 egg white (stiffly whisked)

Dissolve the sugar and water, bring to a boil for three minutes, add lime rinds and boil rapidly for another three minutes, remove the lime rinds.

Cool the syrup add lime juice, strain and freeze until mushy stir thoroughly, carefully fold in stiffly beaten egg whites, Refreeze until firm.

Serve in bowls decorated with lime rinds.

Orange and Raspberry Juice

2 large oranges                                                                                     

175 g Raspberries

250ml water

Peel oranges and deseed, wash the raspberries, and juice the fruits, add water serve with ice cubes

(Raspberries can also be substituted by watermelon to make another refreshing drink)

ETIQUETTE

Ones behavior, mannerism, with respect to a certain situation, and culture can be termed as Etiquette.

In the present generation with the vast development of various facets of lifestyle, technology and education, one would like to update ones skills and knowledge in communication and networking defining a business impression through understanding and practicing the right etiquettes, here are some insights on the various etiquettes that could be used in our day to day routine and the final touch that everyone needs.

      Corporate Etiquette – Important to create a defining business impression, At work while performance is significant, etiquette is a requisite to ones career growth, basic etiquette to be followed :

·         Personal Hygiene

·         Dress Code

·         Handshake

·         Telephone etiquette

·         Email etiquette

·         Dining etiquette

      Social Etiquette – Emphasizing on the cultural etiquette of a region, which would include mannerism, dress code, and protocol to be followed in social gathering to create a positive impression, and create an aura of knowing the nuances of a globally excepted trend.

      Dining Etiquette – It is important for one to know the correct dining etiquette so as to present ones self in a classy and dignified manner during a meal. A little knowhow about the table setting, greeting, seating, beverage list which would include alcoholic and non alcoholic beverages, Understanding wines, order of food, use of cutlery and service ware and more would increase confidence in ones self and have a great dining experience.

      Telephone Etiquette – While you speak on the phone your actually presenting your self and portraying your character indirectly, as the listener may interpret your body language, tone of voice, vocabulary used. A telephone conversation may be your first interaction for a business to create a lasting impression one needs to polish and refresh telephone etiquettes.

Now that we are convinced etiquette is the key to image enhancing and giving that finishing touch to develop ones personality lets practice and educate the same, stay tuned further to get into the details of Etiquette.

GIN

A clear spirit, with a variety of herb and fruit flavorings, produced for more than 400 years, originally from Holland, For all fizzes, fixes and slings….the most wanted spirit for all occasions, in all the bars all over the world, can be experimented in its own unique way…..you can have it on the rocks, with a mixer or in a cocktail…..GIN is the most preferred alcoholic spirit in any bar popular for its cocktails.

There are various brands available in the market if you want it dry, the London dry gin is most popular as its unsweetened as well, for a more aromatic one try the Plymouth gin, slightly sweetened and has always been held in great affection by the Royal Navy, who have a tradition that true pink gin must be made with Plymouth Gin, while the Sloe Gin (Sloe a black thorn berry, from the plum family) a bright clear red, can be a delicious after dinner drink.

To make cocktails using this spirit one needs to know the alcoholic content as some types have a lower alcoholic content than the other. Congeners are present in almost all alcoholic drinks……the element in alcohol that causes hangovers and is the fewest in Gin. It makes an ideal base for cocktails as it blends well with all flavors and has a flavor of its own too.

THE CLASSICS

DRY MARTINI – ½ measure dry vermouth, 3 measures gin, green olives, ice.

ORANGE BLOSSOM – 1 measure gin,1 measure sweet vermouth, 1 measure fresh orange juice, orange slice, ice.

EXOTIC COCKTAILS

SAPPHIRE MARTINI – 2 measures gin, ½ measure blue curacao, 1 red cherry, ice.

CHERRY JULEP – Juice of ½ lemon, 1 tea spoon sugar syrup, 1 teaspoon grenadine, 1 measure cherry brandy, 1 measure sole gin, 2 measures gin, lemon ring strips,ice.

CHAMPAGNE BOTTLE SIZE.

Time to celebrate a Birthday, Anniversary, New year, winning of a cricket match, a formula 1,or maybe any other reason you could think of and want it to be special one would think of how to make it special, may be by opening a bottle of Champagne to begin with……..This classy wine comes in varied sizes to suit your need or the number of people or friends attending to make the event special.

HUITIEME – 1/8 bottle / 9.4cl /1 glass.

QUART -  1/4 bottle / 18.75cl / 2 small glasses.

DEMI BOUTEILLE – Half bottle / 37.5cl / 3 glasses.

MAGNUM – Two bottles / 150cl / 12 glasses.

JEROBOAM – Four bottles / Three liters / 24 glasses.

REHOBOAM – Six bottles / 4.5 liters / 36 glasses.

METHUSELAH – Eight bottles / Six liters / 48 glasses.

SALMANAZAR – Twelve bottles / Nine liters / 72 glasses.

BALTHAZAR – Sixteen bottles / Twelve liters / 96 glasses.

NEBUCHADNEZZAR – Twenty bottles / Fifteen liters / 120 glasses.

So order your favorite and enjoy the occasion. CHEERS!!!!!!!!!