THURSDAY 28 DECEMBER 2017

HEALTH | 7 BOLLYWOOD | 8

Eat soy, nuts and pulses daily for healthy heart

Lucky to have Anil Kapoor

as my father: Sonam

P | 4-5

LONDON: HOME OF FANCY CUISINES

Find your palette gratification at London’s finest. There’s a duck jelly with soubise onion purée , a massive scallop and a very Instagrammable, cotton-candy-ringed dessert.

CAMPUS / COMMUNITYTHURSDAY 28 DECEMBER 2017 03

Mitsubishi Elevators & Esca-lators, in association with Naseem Al Rabeeh Medi-

cal Centre, conducted Health Check and Awareness Drive, an annual campaign that aims to increase the knowledge and awareness of health.

Nearly 180 employees includ-ing both staff and field technicians participated. The programme was organised to promote happiness and healthy well- being among all its employees as part of its Employee Welfare Initiatives.

The awareness program was

well received by all the employ-ees apart from interactive sessions by Naseem Al Rabeeh Medical Centre Team. Also, illustrative handouts and medical examina-tion reports were given to the employees to maintain good health and share their

medical fitness with their family. Following an immense success and great feedbacks from the Employees, Haroon Mallick, Gen-eral Manager, ETA-MELCO has decided to continue the ‘Health Check Campaign’ to improve employee wellness.

Mitsubishi Elevators & Escalators organises ‘health check’ campaign for employee wellness

A DPS-MIS Delegation of 12 students along with coach-cum-Debate Coordinator, Jaya Majumder, participated at the Win-

ter Holiday Open 2017 (an international school debating championship) in Zagreb, Croatia from December 15 to 17.

There were 96 teams from 19 different countries in this tournament. At the end of the six preliminary rounds, two teams of DPS qual-ified for the final round. The first team broke into Octo-finals as the second best team win-ning all six rounds whereas the second team broke straight to semifinals as the top novice team. The first team lost against Denmark (national team) at quarter-finals and made its ranking within the top eight best teams. All the speakers of the team were rated among top 50 speakers (among 350 speakers) with Sandra in the 15th in rank. Our second team lost against Croatia in Semifinals and ended as the third best team of novice category in the tournament whereas, Akshalwas the as third best speaker in the same category.

The championship opened an opportunity for community building for all the young partic-ipants. The chance to interact and learn directly

from the best coaches of the world was enthral-ling. Overall it was an enriching programme which enhanced the skills of the participants.

DPS-MIS team attends international school debating championship

COVER STORY THURSDAY 28 DECEMBER 201704Bloomberg

It’s a city where restaurants compete on every level, from price to style to cuisine. You could go for a full English breakfast, followed by a fine

French gastronomic lunch, then a fancy afternoon tea and finally some of the world’s best Indian food for dinner.

The only problem is, where to focus your energy? Let me help.

Here are some of the most excit-ing new dishes being served in London right now. You certainly don’t need to have funds stashed away in Panama to be able to afford to eat well in London. Some of my favourite restaurants—including Bao, Chick ‘n’ Sours, Hoppers, Padella and Zedel—are among the least expensive. But if you do have cash to splash, there are plenty of opportunities.

Charlotte Potato, Core by Clare Smyth

Rarely has a potato attracted so much attention as in this new dish by Clare Smyth, who previously was guardian of three Michelin stars at Restaurant Gordon Ramsay. North-ern Ireland-born Smyth loves her spuds, here elevating them to center stage. The potato is slow-cooked for as long as an hour in a marinade of butter and seaweed. It’s then chilled and served in a broth with more sea-weed. Herring and trout roe are served on top for an extra umami hit.

There are also homemade salt-and-vinegar potato chips that cut through the richness of a dulse (sea-weed) and butter sauce served on the side and provide crunch for tex-ture. This spud is salty and rich and sweet. (And it is available on all the menus, including the £65 three-course lunch.)

Seared Curried Orkney Scal-lop, Pétrus

Pétrus is one of the best-kept secrets in the UK food world. It’s a longtime Gordon Ramsay restau-rant that has only now become a destination under Ramsay’s most recent head chef, Larry Jayasekara. Sri Lankan-born Jayasekara (whose resume includes Michel Bras in Lyon and Le Manoir aux Quat’ Saisons near Oxford) is a great talent who is taking the menu at Pétrus in a new

Seared Curried Orkney Scallop

6 of the best dishes in London you should go eat right now

COVER STORYTHURSDAY 28 DECEMBER 2017 05

direction, featuring innovative dishes and Asian spices. This extra-large scal-lop well represents his style. It’s seasoned with a curry salt (based on his grandma’s recipe) and pan-roasted before being topped with Buddha’s Hand (Asian) cit-ron and finely chopped chives for a light onion fla-vour. It’s served with a sabayon egg and meat sauce, with braised kombu seaweed for an extra taste of the sea. (You can find it on the a la carte menu, which costs £85 for three

courses.)Duck Jelly, Claude Bosi

at BibendumFrench chef Claude Bosi

won two Michelin stars straight away for his smart new restaurant in Chelsea, where no dish has garnered more attention than his starter of duck jelly, Oscie-tra caviar, spring onion and smoked sturgeon. I should probably mention right here that it costs £39 if you order a la carte at lunch-time, so you might prefer to sample it on the dinner or tasting menus. It’s inspired by a duck and eel dish that Bosi was served in Hong Kong. He spent two years developing his own crea-tion based around those flavours, with a little extra inspiration from a Joel Robuchon dish.

A soubise onion purée

lies beneath the jelly, which is made with natural gela-tin from cows’ feet and duck bone. It’s topped with smoked sturgeon, deco-rated with puree dots with fennel for aniseed flavour to cut through the richness of the jelly.

Diced cold smoked sur-geon surrounds the caviar, which is heaped in the middle.

Beef Fillet, Ella CantaElla Canta is a new res-

taurant on Park Lane from Martha Ortiz, one of Mexi-co’s leading chefs. Mexican cuisine has long been a gap in London’s culinary reper-toire, with only a handful of authentic restaurants untouched by the sticky fin-gers of Tex-Mex. That started to change with the arrival of Wahaca in 2007 and is gathering pace with new tacos establishments such as Santa Remedio. Ella Canta, which opened in September, leads the charge into fine dining, fea-turing dishes that combine complex flavours with c l e a n , b e a u t i f u l presentation.

The beef fillet, black chichilo with ashes with aubergine (filete de res con chichilo negro con ceniza berenjena) costs a whop-ping £37, so this is one for special occasions. Chichilo sauce is one of the seven famous moles of Oaxaca. It’s made with burnt chilis, roasted and smoked toma-toes, tomatillos, onion and garlic, with no added sugar. It’s cooked for a minimum of 10 hours for a deep fla-vor that is so rich, it could afford to spend the night in a deluxe suite at the Inter-Continental, home to Ella Canta.

Grana Padano Ciam-bella, at Fiume

Ciambelle are often sweet treats in Italy, and this one looks like a donut filled with sugary custard. Indeed, it is inspired by

Krispy Kreme, but the fla-vour is not what you might expect. The choux pastry—b a k e d a n d t h e n deep-fried—is filled with a Grana Padano cheese zabaione, for a salty kick. There’s nutmeg somewhere in the mix, and it is topped with shaved black truffles. The pastry is light but there is nothing gentle about the burst of umami when you bite into it. Chef Francesco Mazzei has been working on this little number for six years, and this is the latest incarnation. It’s a star dish at his new Battersea restau-rant, Fiume.

Green Apple Candy Floss, Jean-Georges at the Connaught

This is a very visual des-sert, ideal for Instagram. A panna cotta made with

Granny Smith apples and elderflower syrup is topped with caramelised apples, freshly sliced apples, straw-berries, apple sorbet and lime zest. The dish is then covered with candy floss (cotton candy) that features dehydrated elderflower syrup and basil powder. Finally, a hot apple, elder-flower and lime sauce is poured on top at the table. The cotton candy melts away like a retreating army for a colourful moment of restaurant theater. The fla-vours play on the idea of childhood nostalgia and the recipe can be adapted with the changing of the seasons. New York-based Jean-Georges Vongerichten never loses sight of the fact that serious food should also be fun. This treat costs £12.

Chef Claude Bosi won 2 Michelin stars for his restaurant in Chelsea.

Green Apple Candy FlossBeef Fillet

Duck Jelly Grana Padano

MARKETPLACE / COMMUNITY THURSDAY 28 DECEMBER 201706

This New Year’s Eve, Shangri-La Hotel Doha is bringing New Orleans’ most acclaimed party

to Doha. The luxury city-centre hotel’s ballroom will be transformed into a theatrical New Orleans’ style Mardi Gras carnival, where guests can enjoy flamboyant street enter-tainment. From lively jazz musicians and magicians to attention-grab-bing silt walkers and exciting acrobatic performances, guests will be treated to a night to remember.

Receiving a complimentary masquerade mask at the door, guest will enter a world of magical street style performances, delicious food and refreshments, and enjoy count-ing down to the New Year with a spectacular LED show.

Featuring nine live street food stations offering tempting New Orleans inspired cuisine as well as a DJ, dancefloor and stage, Shangri-La Hotel Doha has set the scene for a truly memorable New Year’s Eve.

Commenting on this year’s spe-cial celebrations, Alex Willates, General Manager said: “2017 has

been an exceptional year for Qatar, its people and our hotel. We aim to see out the year in style with our biggest and most exciting party yet. We’re bringing the colourfulness of the infamous New Orleans carnival to Doha, so that all can enjoy the magic of Mardi Gras.”

Synonymous with New Orleans for well over a century, Mardi Gras was brought to America by French-Canadian explorers.

Today, the carnival which brings visitors to New Orleans from all over the world has been lauded for its colourful krewes (parade groups) and fabulous fun party atmosphere.

Shangri-La Hotel Doha’s Madri Gras New Year’s Eve party is on December 31, from 8pm – 2am. Guest can enjoy a carnival street party atmosphere with a smart yet relaxed dress code.

Tickets prices at QR600 per per-son include unlimited food and house beverages. Tickets are avail-able online at https://www.q-tickets.com/events/MARDI_GRAS

Shangri-La Hotel Doha brings magic of Mardi Gras

Doha Toastmasters Club, the first club of Qatar, cele-brated Qatar National Day

with much fanfare in true Toast-masters style. The meeting anchored by DTM, Hari Raghavan Pillai showcased Qatari history and stature. Lucky members went home with Qatar National Day themed goodies. District 20 Pro-gram Quality Director DTM, Rajeswar Sundaresan, Division E Director HPS, Bhullar Singh and other dignitaries graced the occa-sion with their esteemed presence. Hari Raghavan Pillai, past presi-dent of the club, was felicitated for his contribution to the Toastmas-ter community as he bid farewell to Qatar. Doha Toastmasters Club is a part of Toastmasters Interna-tional, a global non-profit organisation which trains individ-uals in developing public speaking and leadership skills. Visit www.dohatoastmasters.org.

Doha Toastmasters Club celebrates Qatar National Day

HEALTHTHURSDAY 28 DECEMBER 2017 07

IANS

Men and women who are not active socially and remain isolated may be at an

increased risk of developing diabe-tes than individuals with larger social networks, a study has found.

The findings showed that a lack of social participation was associ-ated with 60 per cent higher odds of pre-diabetes and 112 per cent higher odds of Type 2 diabetes in women compared to those with normal glu-cose metabolism. Men who lack social participation in clubs and groups had a 42 per cent higher risk of Type 2 diabetes, while those liv-ing alone had 94 per cent higher risk.

“The study is the first to deter-mine the association of a broad range of social network character-istics—such as social support, network size or type of relation-ships—with different stages of Type

2 diabetes,” said lead author Steph-anie Brinkhues, from the Maastricht University Medical Centre, in the Netherlands.

“As men living alone seem to be at a higher risk for the development of type 2 diabetes, they should become recognised as a high risk group in health care. Social network

size and participation in social activ-ities may eventually be used as indicators of diabetes risk,” added co-author Miranda Schram, from the varsity. For the study, published in the journal BMC Public Health, the team involved 2,861 men and women aged 40 to 75 years. Early changes in glucose metabolism may

cause non-specific complaints such as tiredness and feeling unwell, which may explain why individuals limit their social participation.

Promoting social integration and participation may be a promising target in prevention strategies for type 2 diabetes, the researchers suggested.

Eating one to two servings of salad with spinach, lettuce and kale daily may keep your

brain 11 years younger as well as prevent dementia, according to a study.

The study found that people who ate at least one serving of green, leafy vegetables a day had a slower rate of decline on tests of memory and thinking skills than people who never or rarely ate these vegetables.

In people who ate the most of green, leafy vegetables brain age-ing slowed by 11 years.

“Adding a daily serving of green, leafy vegetables to your diet may be a simple way to foster your brain health,” said Martha Clare Morris, from the Rush University in Chicago.

“Projections show sharp increases in the percentage of peo-ple with dementia as the oldest age groups continue to grow in number, so effective strategies to prevent dementia are critical,” Morris added.

The study, published in the journal Neurology, involved 960 people with an average age of 81 who did not have dementia and were followed for an average of 4.7 years.

Over 10 years of follow-up, the

rate of decline for those who ate the most leafy greens was slower by 0.05 standardised units per year than the rate for those who ate the least leafy greens. This difference was equivalent to being 11 years younger in age.

The results remained valid after accounting for other factors that could affect brain health such as smoking, high blood pressure, obesity, education level and amount of physical and cognitive activities, the researchers said.

Replacing one to two serv-ings of animal proteins like meat and milk prod-

ucts with plant proteins such as soy, nuts and pulses daily could reduce main cholesterol mark-ers and prevent your risk of heart disease and stroke, finds a study.

The findings showed that one to two servings of plant proteins every day could reduce the main cholesterol markers low-den-sity lipoprotein cholesterol, LDL or “bad” cholesterol, non-high density lipoprotein cholesterol and apolipoprotein B, by about 5 percent.

The health benefits could be even greater if people combined plant proteins with other cho-lesterol-lowering foods such as viscous, water soluble fibres from oats, barley and psyllium, and plant sterols, said Sievenpiper.

Social isolation may raise diabetes risk

Eating salads daily may keep your brain 11 years younger

Eat soy, nuts & pulses daily for healthy heart

BOLLYWOOD THURSDAY 28 DECEMBER 201708

IANS

Film producers Bhushan Kumar (pictured, left) and Atul Agni-hotri (pictured, right), on the

occasion of Salman Khan’s (pic-tured) 52nd birthday yesterday, announced that they have joined hands as co-producers of the Bol-lywood superstar’s new film

“Bharat”, to be directed by Ali Abbas Zafar.

Kumar of T-Series said in a statement: “We have had a long-standing association with Salman Khan from when we acquired the music of ‘Pyaar Kiya To Darna Kya’. We produced bhai’s (Salman’s) two other films—‘Lucky: No Time For Love’ and ‘Ready’, both of which were successful collaborations.

“Atul and I gel well and we decided to join hands on ‘Bharat’, a human drama that is bound to touch

you beyond measure.” Agnihotri, who is also Salman’s brother-in-law added: “In life, you just click with some people. Bhushan and I have interacted many times in the past. His sensibility for content matched with ours. So having T-Series on

board with us on ‘Bharat’ was a very smooth and organic process for both of us.” Earlier, Agnihotri produced Salman-starrers like “Hello” and

“Bodyguard”. Salman is currently enjoying the success of “Tiger Zinda Hai”, also directed by Zafar.

On actor-producer Anil Kapoors (pic-tured ) 61s t

birthday, his daughter and actress Sonam Kapoor (pictured) said that she considers herself lucky to have the “Mubarakan” star as her father.

Sonam tweeted a few photographs in which she can be seen sharing lighter moments with Anil.

“Happy birthday to the person who taught me to fight for what I believe in and to never stop chasing my dreams. Without you, I wouldn’t be half the woman I am today and for that I love you endlessly,” Sonam wrote in a series of tweets. “There is no one in the world who under-stands me like you do and for that, I’m truly grateful. Happy birthday daddy,

you are a true gem and I’m so lucky to have you in my life. “You have made me the person I am today and I continue to be inspired and in awe of your cha-risma, loyalty and dedication every single day. How lucky am I to have a father like you,” she added. Bollywood celeb-rities like Shekhar Kapur, Farah Khan and Anupam Kher also tweeted their birthday wishes to Anil.

Anupam wrote: “Happy birthday my dear-est friend Anil Kapoor. May you always look 39 years younger than you are. May all the best roles first come to you. May I always have the access to your gym and to your physiotherapist. May God give you all the happiness in the world. You are the bestest.”

Film critic Anupama Cho-pra says that a new web series “Tape Cast” will

allow people to see the real struggles and failures of celeb-rities and how they overcome it.

“My take away from the ‘Tape Cast’ conversations has been the sort of challenges the artists face, their struggles; we only see the glamour and the glory, but ‘Tape Cast’ allows us to see their real struggles and failures and the way they overcome that. So it is about real people who have excelled, teaching us how to excel and fly beyond,” she said in a statement.

The web series is inspired by the Grey Goose ‘Fly Beyond’ philosophy of celebrating peo-ple who have defied expectations, pushed bound-aries and touched new heights in their respective fields.

“’Tape Cast’ is actually Tan-may Bhat’s idea and the reason I collaborated with Grey Goose on this is because I think brand’s ‘Fly Beyond’ philosophy is fascinating,” said Chopra.

The show aims to unravel the workings of a Fly Beyon-der’s mind through an off-script conversation between two great minds hav-ing a heart-warming discussion on life. Each epi-sode opens on a reasoned inquiry, from money to love, to life—questions that trouble all of us! Commenting on the launch, Anshuman Goenka, Marketing Head, India said,

“’Tape Cast’ refreshingly show-cases celebrities as thinkers, innovative creators and out-liers. The format lets the viewer be a voyeur to the debates, dialogues and discus-sions between two controversial and authorita-tive minds.”

Bhushan & Atul on board for Salman Khan’s ‘Bharat’

Lucky to have Anil Kapoor as my father: Sonam

‘Tape Cast’ to show the ‘real struggle’ of celebrities

FOOD THURSDAY 28 DECEMBER 201710

Sara Moulton The Washington Post

This roast chicken is fairly miraculous all by itself. But combined with a rosemary

potato pancake and mushroom sauce, it’s over the top — a hearty and flavorful fall meal that will make the family happy.

Greek-style roast chicken with rosemary potato pancake and mushroom sauce

4 servings. Serve with steamed carrots and/or braised green beans

IngredientsFor the chickenOne 4 1/4 — or 4 1/2-pound

whole chicken, giblets removed2 teaspoons freshly grated

lemon zest and 3 tablespoons fresh lemon juice (from 1 lemon)

2 teaspoons salt1 tablespoon minced garlic3 tablespoons extra-virgin

olive oilFor the potato pancake1 to 1 1/4 pounds russet pota-

toes, peeled and coarsely grated1 1/2 tablespoons minced fresh

rosemary, 1/2 teaspoon salt1/4 teaspoon freshly ground

black pepper1/4 cup extra-virgin olive oilFor the mushrooms1/4 cup finely chopped onion8 ounces sliced fresh mush-

rooms, preferably a gourmet blendPinch salt1/2 cup dry grape juice1/2 cup low-sodium chicken

brothFreshly ground black pepper

StepsFor the chicken: Cut out the

backbone; reserve it for another use (such as stock), and then flat-ten the bird (spatchcocking; see TIP).

Combine the lemon zest and juice, salt and garlic in a pan just large enough to hold the bird, whisking until the salt has dis-solved. Whisk in the oil, then use the mixture to coat the chicken. Cover and refrigerate for 3 hours, turning it over several times.

Preheat the oven to 450 degrees.

Transfer the chicken to a large rimmed baking sheet. Pour the marinade over the bird through a

fine-mesh strainer (to avoid burnt garlic bits). Roast (middle rack) for 35 minutes or until the meat is firm to the touch and the skin is golden brown.

Reserve 2 tablespoons of the fat/juices from the baking sheet and transfer the chicken to a plat-ter to rest for 15 minutes before carving.

Meanwhile, make the potato pancake: Toss the potatoes with the rosemary, salt and pepper in a bowl. Heat half the oil in a 12-inch skillet over medium-high heat. Distribute the grated potato evenly on the bottom of the skillet, press-ing down firmly to form a pancake.

Reduce the heat to medium; cook for about 15 minutes, press-ing on the pancake occasionally with a spatula, until golden brown. Slide the pancake onto a baking sheet or a platter. Invert the skil-let over the pancake on the baking sheet and carefully flip the sheet and the pan together to return the pancake, browned side up, to the skillet.

Add the remaining oil around the edges; cook for about 10 min-utes, pressing down occasionally

with the spatula until browned on the second side.

It can be prepared up to this point and kept off the heat until it is time to finish the chicken, and then reheated over medium heat for about 3 minutes per side.

For the mushrooms: While the chicken is resting, heat the 2 table-spoons of reserved fat/juices in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, then stir in the mushrooms and the pinch of salt. Cook, stirring occa-sionally, until the mushrooms are tender.

Add the juice and increase the heat to medium-high; once it comes to a boil, reduce the heat to medium-low and cook until most of it has evaporated. Add the broth and the juices from the resting chicken; cook until the liquid has reduced by half. Taste and season with salt and/or pepper, as needed.

Cut the chicken into pieces for serving. Divide the potato pancake into 4 equal wedges and place one on each plate. Top with a portion of chicken, then spoon some of the mushrooms and pan sauce over the top. Serve warm.

Next-level roast chicken

FASHIONTHURSDAY 28 DECEMBER 2017 11Upgrade your footwear for winter season

Suede wedge booties look undeniably

chic with wintry

ensembles. These are

an elegant mash-up of

vintage appeal and sturdy ankle sock

boots design.

Available in leather, suede, flat sole and

block heels, thigh/knee high boots are a staple for cold weather shoes. They can be styled with skinny jeans, midi skirts

that fall below the top of the boots. They are really versatile and one should definitely invest in them

if one hasn’t already.

Combat boots are tough looking lace ups that are slightly longer than ankle

length. These iconic pair of

boots definitely deserve a place in your wardrobe and can be roughed up

a little. They work well with

jeans, skirts and leggings; one can create

a stylish look when layered with different

clothing articles.

s

Upgrade your shoe collection with different kinds of boots

as they not only save your feet from the cold but also

elevate your outfits. Invest in a pair of combat boots and

suede wedge booties, suggest experts.

Experts at Crocs, Vijay Pal Singh Johal, Director at Truffle

collection and Kim Virk, Business Head at Carlton London,

have given a few inputs.

Stilettoes heel are the best booties if you want to dress up. They have an upscale vibe to it, they look best with a dressier outfit worn at night or for a polished daytime look. In addition to the shape of the heel, the length of the heel plays a major role in how dressier the heel looks.

High block heels can be paired with anything. Boots with more than three inch stacked heel will

have a dressier look to it. The higher heels are usually dressier and should be coordinated with

dresses. The high block heels look good with jeans and skirts

as well.

Upgrade your footwear for winter season

LIFESTYLE THURSDAY 28 DECEMBER 201712

Bloomberg

Few winter-time pleasures are more basic (in a good way) than a cup of hot cocoa—

although if you’re sipping on something that started as a powder, you are missing out. Making hot chocolate from actual chocolate is neither difficult nor ingredient intensive, but the rich, luxurious results will shame every last packet of Swiss Miss sitting in your pantry.Below are three recipes for at-home, made-from-scratch hot chocolate, two simple and one a bit more com-plicated for the more ambitious among us. The key for each, though, is to start off with high-quality choc-olate. Do that, and you’ll never use a powder again.

Water-Based Drinking Chocolate

Despite having only two ingre-dients—just dark chocolate and water—this recipe is not for the faint of heart. The purity of the combination makes for an intense, decadent experience that those accustomed to traditional cocoas might find too rich. Cookbook author Megan Giller got this recipe from Aubrey Lindley, co-owner of cult chocolate shop Cacao in Port-land, Ore. She recommends it as a way to try different kinds of

single-origin or blended chocolates, because the water base won’t dis-tract from their flavors the way a milk or cream base would. All you need is one and a half cup of water and eight and a half ounces of chopped dark chocolate (68 per-cent to 75 percent cocoa). Boil water in a small pan, remove from heat and add chocolate. Cover and let it be for about 30 seconds. Whisk gently and scrape the bottom of the pan with a rubber spatula to make sure the chocolate isn’t stuck to it. Put the pan back on the burner

(keep it turned off) and let it rest until the chocolate is completely melted, 2 to 3 minutes. Whisk vig-orously for a minute or two to emulsify completely. Check the consistency by seeing if it sticks to the back of a clean spoon. If it is lumpy, keep mixing. If it sticks and is smooth, you are finished. Don’t confuse bubbles for clumps; small air bubbles are OK. Some bits of chocolate will stubbornly remain at the bottom of the pan, but don’t worry about them. Makes 2 servings.

Oral health is a window to a persons overall health and well-

being and among that teeth sensitivity is one of the main problems that can range from slight discomfort to severe pain—so make sure you are taking care of it properly.

Ajay Kakar, a Periodon-tist, shares some simple tips to ease teeth sensitivity:

The quickest and easiest way would be to switch to a specialised toothpaste for-mulated to take care of sensitive teeth.

Change your brushing habits. If you’re not using a soft toothbrush and if you’re scrubbing your teeth vigor-ously, you might worsen the condition. Hard brushing can wear away the enamel, increasing the sensitivity in your teeth.

Keep a check on acidic food and drinks as they might wear down the teeth enamel. Limit the consumption of these foods and drinks, and try to brush about 20 min-utes after eating them (not earlier, or the brushing may hurt your enamel further)

Teeth whitening treat-ments or alcohol-based mouthwash can make things even worse, so steer clear of them. In case your problem continues even after these changes then you must visit your dentist.

Tarun Kumar Giroti, BDS, MDS - Conservative Dentist and Endodontist also shares tips to tackle this oral condi-tion. Individuals with gastric activity problems or gastric reflux should be treated with appropriate antacids as acid reflux leads to demineralisa-tion action resulting in dental enamel erosion.

Soothe teeth sensitivity in easy ways

You’re doing hot

chocolate wrong

SCIENCE / TECHNOLOGYTHURSDAY 28 DECEMBER 2017 13

IANS

LG Electronics said it has started updating LG V30 smartphones to the latest ver-

sion of the Android operating system Oreo.

The official update comes after the South Korean tech giant launched a preview programme in November that allowed selected users to test the Oreo beforehand and provide feedback, Yonhap news agency reported.

LG said it gathered 500 opin-ions, which would help the company provide more optimised services to V30 users.

Users could make updates by clicking on the notification on the smartphone or by connecting the device to the LG Bridge programme on PCs.

Android Oreo comes with improved performance in terms of speed and battery life. The

picture-in-picture feature also allows users to enjoy videos and run another application at the same time.

The LG V30, released in South Korea in September, is the com-pany’s latest premium smartphone and boasts a top-notch dual-lens rear camera system and audio capabilities.

The company at that time had said the device would be launched in European countries like Ger-many, Spain and Poland by the end of December.

The device sports a 6-inch QHD+ display with aspect ratio of 18:9. ‘LG V30+’ is powered by a Qualcomm Snapdragon 835 chipset and is rated IP68 water and dust resistant.

It also has 4GB RAM, 128GB onboard storage and a 3,300mAh battery. The phone comes with a built-in “Hi-Fi Quad DAC”, with sound tuning by B&O Play.

LG to provide Android Oreo upgrade for V30

Floating a new theory about the birth of our solar sys-tem, a new study says that

it could have formed in the bub-bles produced by a giant, long-dead star which was more than 40 to 50 times the size of our own Sun.

Despite the many impressive discoveries humans have made about the universe, scientists are yet to come to a consensus about the birth story of our solar system.

The general prevailing theory is that our solar system formed billions of years ago near a supernova.

But the new scenario, detailed in the Astrophysical Journal, instead begins with a giant type of star called a Wolf-Rayet star.

They burn the hottest of all stars, producing tonnes of ele-ments which are flung off the surface in an intense stellar wind.

As the Wolf-Rayet star sheds its mass, the stellar wind plows

through the material that was around it, forming a bubble struc-ture with a dense shell.

“The shell of such a bubble is a good place to produce stars,” because dust and gas become trapped inside where they can condense into stars, said study co-author Nicolas Dauphas, Professor at University of Chicago in the US. The researchers esti-mate that one to 16 per cent of all Sun-like stars could be formed in such stellar nurseries.

The study addresses a nagging cosmic mystery about the abun-dance of two elements in our solar system compared to the rest of the galaxy.

“It begs the question of why one was injected into the solar system and the other was not,” said co-author Vikram Dwarka-das from University of Chicago.

This brought the scientists to Wolf-Rayet stars, which release lots of aluminium-26, but no iron-60.

Did our solar system form in bubbles around massive star?

Planetary nebula that looks like ‘holiday ornament in space’

The Hubble Space Telescope has captured the image of a planetary nebula that looks like a colourful holiday ornament in space, accord-

ing to the European Space Agency (ESA).Planetary nebulae are one of the main ways in which ele-ments heavier than hydrogen and helium are dispersed into space after their creation in the hearts of stars.

Eventually some of this out-flung material may form new stars and planets.The nebula, NGC 6326, has glowing wisps of outpouring gas that are lit up by a central star nearing the end of its life, ESA said.

When a star ages and the red giant phase of its life comes to an end, it starts to eject layers of gas from its surface leaving behind a hot and compact white dwarf.Sometimes this ejection results in ele-gantly symmetric patterns of glowing gas, but NGC 6326 is much less structured.This object is located in the constellation of Ara, the Altar, about 11,000 light years from Earth, ESA said.

BABY BLUES

HAGAR THE HORRIBLE

In 1892, a legendary Army captain reluctantly agrees to escort a

Cheyenne chief and his family through dangerous territory.Note: Programme is subject to change without prior notice.

VILLAGGIO & CITY CENTER

THURSDAY 28 DECEMBER 2017CINEMA PLUS14NOVO — Pearl

Bleeding Steel (2D/Action) 10:15am, 12:30, 2:00, 2:45, 5:00, 7:00, 7:15, 9:15, 9:30, 11:30 11:45pm & 12:00midnight Jumanji: Welcome To The Jungle (2D/Action) 10:00, 11:30am, 12:15, 2:30, 4:30, 4:45, 7:00, 9:15, 9:30 & 11:30pm & 12:00midnight Ferdinand (2D/Animation) 10:00am, 12:15, 2:30 & 4:45pm The Greatest Showman (2D/Drama) 10:00am, 2:30, 4:15, 6:30, 7:00, 8:45, 11:00 & 11:30pmCrooked House (2D/Drana) 12:10, 4:40 & 9:10pmPitch Perfect (2D/Comedy) 10:00am, 12:00noon, 2:00, 4:00, 6:00, 8:00, 10:00pm & 12:00midnight Jackals (2D/Action) 10:15am, 2:30, 6:45 & 11:00pm IP Man 3 (2D/Action) 12:15, 4:30 & 8:45pm Nails (2D/Horror) 10:00am, 2:00, 6:00 & 10:00pm Alaa Wadaakh (2D/Arabic) 12:00noon, 4:00, 8:00pm & 12:00midnight Tiger Zinda Hai (2D/Hindi) 11:00pm Star Wars: The Last Jedi 2 (2D IMAX/Animation) 10:15am & 1:15pm

MALL

LANDMARK

ROYAL PLAZA

ROXY

ASIAN TOWNVimanam (Malayalam) 1:00, 7:00, 8:45, 10:00pm & 01:00am Balloon (Tamil) 4:00pm Velaikkaran (Tamil) 12:30, 3:30, 6:30pm & 12:30amKalavadiya Pozhuthugal (Tamil) 9:30pm MCA (Telugu) 12:30pmTiger Zinda Hai (Hindi) 12:30, 3:15, 3:45, 7:00, 10:15pm & 01:15am

AL KHORPitch Perfect 12:15, 4:45 & 9:15pm We Are All Hostiles 3:15 & 8:30pmBleeding Steel 12:45, 6:00 & 11:15pm The Greatest Showman 2:30, 7:00 & 11:30pm Tiger Zinda Hai (2D/Hindi) 12:00noon, 5:45 & 11:30pm Jumanji 3:15 & 9:00pm

Jumanji: Welcome To The Jungle (2D/Animation) 2:30 & 6:30pmTiger Zinda Hai (2D/Hindi) 2:30, 6:30 & 10:45pm Crooked House (2D/Drama) 2:30pm The Greatest Showman (Drama) 4:30pmPitch Perfect 3 (2D/Comedy) 4:30pm Ang Panday (2D/Tagalog) 5:30 & 8:30pmIP Man 3 (2D/Action) 8:00 & 11:15pm Bleeding Steel (2D/Action) 9:15pmJackals (2D/Horror) 10:00pm Kalavadiya Pozhuthugal (2D/Tamil) 11:30pm

Ferdinand (2D/Animation) 10:30am, 12:50, 3:10 & 5:30pm Tiger Zinda Hai (Hindi) 1:00, 3:00, 6:15, 6:45,10:00 & 10:45pm Bleeding Steel 10:30am, 12:50, 3:10, 5:30, 7:50 & 10:10pm Jumanji: Welcome To The Jungle (Animation) 10:30am, 4:15, 7:50 & 10:20pm The Greatest Showman 10:30am, 12:45 & 8:30pm

Ferdinand (2D/Animation) 2:15pm Alaa Wadaakh (2D/Arabic) 2:15pmArth: The Destination (2D/Comedy) 3:00pm Tiger Zinda Hai (2D/Hindi) 3:45, 8:30, 10:15 & 11:15pm Jumanji: Welcome To The Jungle (2D/Animation) 4:00 & 6:00pmPitch Perfect 3 (2D/Comedy) 5:30pm The Greatest Showman (Drama) 6:30pm Ang Panday (2D/Tagalog) 7:15pm IP Man 3 (2D/Action) 9:30 & 11:30pm Bleeding Steel (2D/Action) 8:00pm

Tiger Zinda Hai (2D/Hindi) 2:30, 8:15 & 11:00pm Crooked House (2D/Drama) 2:45pm Jumanji: Welcome To The Jungle (2D/Animation) 3:00, 5:00 & 11:00pmAlaa Wadaakh (2D/Arabic) 5:00pm Jackals (2D/Horror) 6:45pm Ang Panday (2D/Tagalog) 5:30pm The Greatest Showman (Drama) 7:00pm Pitch Perfect 3 (2D/Comedy) 7:45pm Bleeding Steel (2D/Action) 9:00pm IP Man 3 (2D/Action) 9:30 & 11:15pm

WE ARE ALL HOSTILES

CROSSWORD CONCEPTIS SUDOKU

ALL IN THE MIND

08:00 News08:30 Witness09:00 Iraq: A Deadly

Deception 10:30 Inside Story11:00 News11:30 The Stream12:30 People & Power13:00 NEWSHOUR14:00 News14:30 Inside Story15:00 Witness16:00 NEWSHOUR17:30 The Stream18:00 newsgrid19:00 News19:30 Rebel

Architecture 20:00 News20:30 Inside Story21:00 NEWSHOUR22:00 News22:30 The Stream23:00 Romania: People

Power

13:00 Bunk’d 15:30 Bizaardvark 16:20 Stuck In

The Middle 16:45 Star vs The

Forces Of Evil 17:00 Tangled:

The Series 17:50 K.C.

Undercover 19:10 Disney

Mickey Mouse20:05 Descendants

Wicked World 20:10 Miraculous

Tales Of Ladybug And Cat Noir

20:35 Disney The Lodge

21:00 Alex & Co. 21:50 Lolirock 22:40 Evermoor

Chronicles

13:50 Treehouse Masters

14:45 America’s Cutest Pets

15:40 Wildest Islands

16:35 Untamed & Uncut

17:30 Treehouse Masters

18:25 Whale Wars19:20 Whale Wars20:15 America’s

Cutest Pets21:10 The Wild

Life Of Tim Faulkner

21:38 The Wild Life Of Tim Faulkner

23:00 Whale Wars23:55 Wildest

Islands00:50 Untamed &

Uncut

13:55 Deadliest Catch

14:40 Gold Divers15:25 Misfit

Garage16:10 Street

Outlaws17:00 How Do

They Do It?17:50 Extreme

Collectors18:20 Container

Wars18:50 Deadliest

Catch21:00 Finding

Escobar’s Millions

21:50 Treasure Quest: Snake Island

22:40 The Wheel: Survival Games

King Features Syndicate, Inc.

BRAIN TEASERSTHURSDAY 28 DECEMBER 2017 15

Yesterday’s answer

Conceptis Sudoku: Conceptis Sudoku

is a number-placing puzzle based on a

9×9 grid. The object is to place the

numbers 1 to 9 in the empty squares so

that each row, each column and each

3×3 box contains the same number

only once.

BUZZARD, CARACARA,

CONDOR, EAGLE, FALCON,

HARRIER, HAWK, JAEGER,

KESTREL, KITE,

LAMMERGEIER,

OSPREY, OWL, PEREGRINE

FALCON, ROADRUNNER,

SECRETARY BIRD,

SPARROWHAWK,

VULTURE.