Open JEEP

The choice of every young PUNJABI. The real machine AN OPEN JEEP olso called LANDI JEEP in punjab. It is very famous in Punjab and also quite inexpensive in Punjab. These Jeeps are the reassembled models of the old jeeps having the engine of SUVs. Punjabi guys are crazy for these machines and dey used to roam here and dere called GEDIs.
These jeeps can be brought from DABBVAALI.

Ak-47

 A Several different interests and threads in my life came together as I set out: my experience as an infantry officer in the Marines, where I studied military history and tactics while I commanded an infantry platoon and a company; my years covering terror and conflict for The New York Times; my assignment to Moscow as a newspaper correspondent. But the real spark flashed after David Rohde (of the Times) and I found reams of Al Qaeda and Taliban records in Afghanistan in late 2001. We brought the materials back to New York, and as we grasped what they said, we realized from the training notebooks that students at Afghan insurgent and terrors schools were all receiving the same opening class as they began their courses—an introduction to the Kalashnikov rifle. These weapons were everywhere and having palpable effects on security, stability and how wars were fought, and they were endlessly assuming surprising new meanings. We wrote a little bit about this, and a former professor of mine contacted me and said, "You know, you really ought to look into this more deeply, and consider a book." That was almost a decade ago. I went to work. 

After the weapon was fielded, the Soviet Union invested heavily in an official version of its creation. This was not long after the purges, when many prominent Soviet citizens and public figures had been liquidated. A new crop of heroes was being put forward by the Kremlin and the Communist Party. Mikhail Kalashnikov fit this movement perfectly—he was, by the official telling, the quintessential proletariat success story, a wounded vet with limited education and almost no training who conceived of this weapon and relentlessly conjured it into existence. The truth was more complicated. But this party-approved version was endlessly repeated in official channels, and one result of the propaganda was that many other participants in the weapon's design were sidelined and kept silent. One important figure was even arrested, charged with anti-revolutionary activity and sentenced to hard labor. After the Soviet Union collapsed, some of these other men and their accounts began to circulate. But the archives have never fully been opened, and the myths have hardened into something that can feel like fact. We do know much more than we used to, but the full story, in crisp detail, remains elusive, and the Communist version still stands in many circles. Propaganda is a pernicious thing, and the Kalashnikov tale is an example of just how effective it can be.

The two weapons were designed simultaneously, and urgently, in Stalin's Soviet Union, and they worked together quite well. Atomic (then nuclear) weapons served to freeze borders in place and prevent total war, while the Kalashnikov percolated from state to state, army to army, group to group and man to man and became the principal firearm used for modern war and political violence, in all of its many forms. The West fixated, understandably and naturally, on nuclear weapons and their risks and developed an enormous intellectual, diplomatic and material infrastructure to deal with them and work against their proliferation. Meanwhile, the Kalashnikov—and many arms that complement it in the field—were doing the killing and still are. I sometimes ask people, when we talk about the big-ticket weapons as opposed to the weapons that actually see the real use: How many people have you known, or even heard of, who were killed by a submarine? How many by a nuclear bomb? The Kalashnikov, in actual practice over the past 60-plus years, has proven much more deadly than these things. But it gets a lot less official attention. 

Royal Stag

Royal Stag is an Indian-made foreign liquor. It is a blended whisky and is a blend of imported Scotch Malts and selected Indian Grain Sprits. Seagram’s markets it in India. It is produced in several distilleries, some are company-owned and others bottler-owned. One of the key reasons for the brand’s success is its quality that is always same. Seagram has launched this brand especially for Indian market and it’s a big hit.

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The Product
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The Royal Stag (RS) is one of the species of deer that is famous for its antlers soaring over all other species of deer. Like the deer this blended whiskey has emerged as one of the major players in Indian alcoholic beverage market.

It is a blend of the best scotches malts from Scotland and Indian grain spirits. ROYAL STAG Deluxe whisky is a full-bodied whisky. I like Royal Stag’s exceptional smoothness, taste and its malty-flavor. As per their advertisement they do not use any artificial colour and flavour.

This is one of the very few blended Indian whiskey in this category that can be taken on the rocks. Some of my friends even changed their loyalty from RC to RS. Its consistent smoothness and flavour uplifted its status in the market.

It is available in different packs. 750 ml bottle comes with pilfer proof dispenser. Only 750 ml bottle is packed in good card board box

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Market Scenario
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Royal Stag is the leading whisky in the Indian market. It is placed in prestige category and priced to target the common man. As per their website it enjoys 27% of Indian market. Reasons behind its fast growth are Price and Quality. It is a Herculean task to match its price and quality. It seems to be the fastest growing brand in Indian market. Annual sales of Seagram’s Royal Stag whisky have crossed over one million cases.

Royal Stag is the only second brand from a multinational liquor house, after Green Label whisky, to achieve the `Millionaire’ status in Indian market for whiskey. It has made rapid progress in the Indian market in the last five years and pulled up its sales from around four lakh cases in 1997 to the present ‘Millionaire’ status. I do not have the exact numbers but seems to be near two million cases per year.

Seagram is now part of Pernod Ricard due to worldwide takeover. Pernod Ricard produces and distributes many prestigious brands in many categories of alcoholic beverage. Some of world famous brands of this group are: Ricard, Seagram’s Gin, Chivas Regal, Royal Salute, Larios, Clan Campbell, Havana Club, Jameson, Martell, Ramazzotti, Wyborowa, Wild Turkey, Jacob’s Creek and Wyndham Estate. These brands are either global leader or one of the top selling brands of a select market. This list is from their website, I have tested only the highlighted one.

Pernod Ricard group is marketing more than 100 famous brands around the globe. Royal Stag is one such brand being marketed in India and Nepal as per requirement of these markets.

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Serving Options
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Pour Royal Stag over ice in a whisky tumbler – On-the-Rocks is my choice.

Indian Stag – Pour a measure of Royal Stag over ice in a whisky tumbler and add soda water or just plain water.

Like to try Stag Cola? Pour 60 ml of RS in a Collins glass and top up with cola if you are not scared by those reviews on cola.

Mountain Stag – Just chill it in an icebox and serve.

Milky Mischief
Measure: 60 ml RS + 60 ml Milk + 1 or 2 Sugar Cube

Shake all above in a mixer with ice. Strain and pour into a Collins glass and garnish with nutmeg.

Royal Lemonade 
Measure: 60 ml RS + 30 ml lemon juice + 1 tsp fine sugar

Mix whiskey, lemon juice and fine sugar in a shaker with ice. Strain into an old-fashioned glass over ice cubes. Top up with club soda and dress up with cherry.

Variation – use lemonade instead of lemon and club soda

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From the Net
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Highland (Scotland) saying

One whisky is all right; two is too much; three is too few.

There are two rules for drinking whisky -

Rule 1 – Never take whisky without water, and

Rule 2 – Never take water without whisky

I do not follow any one of these rules. Choice is yours. My rules are

1. Enjoy the flavour and smoothness of the drink the way you want.
2. Never over drink. One should know the limit and drink within limit
3. Never drive after a drink
4. Be decent
5. Take care of others
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Enjoy Weekend

Purchase Price (INR):	around Rs.270/- price varies
Reason for Purchase:	I like its flavour
Occassion best suited for:	All times are bes

Chivas Regal

Chivas Regal is a blended Scotch whisky produced by Chivas Brothers, owned by Pernod Ricard. According to the brand packaging, Chivas Brothers was first established in 1801 in Aberdeen, Scotland. The Chivas brand's home is Strathisla Distillery at Keith, Moray inSpeyside, Scotland.

It is the market-leading Scotch whisky aged 12 years and above in Europe and Asia Pacific.Chivas Regal sales have grown by 61% between 2002 and 2008.

All around is chaos. Banners and kiosks for a "tasting" session later in the evening are going up in Daniel's, the formal dining room at The Imperial, where the furniture has been stacked out of sight.

At the bar, a television interview is in progress, so people tip-toe across its hard floors and mime conversations; but some pounding in the distance make a mockery of our staged silence in the restaurant.

Thankfully, the harsh lights go off after a while, and Colin Scott, "master blender" for Chivas Brothers, joins us over a table d'hote lunch of "Imperial Chicken", nixing our suggestion of freshly squeezed juice in favour of a shot of Chivas Regal 18, appropriately swirled with a spash of aqua pura.

Scott's in India [ Images ] with a purpose: to introduce the trade to the 18-year-old Chivas that he's blended himself, and after successful promotions in Mumbai [ Images ] and Bangalore, he's on the last leg in Delhi [ Images ].

"People know the brand," he is sang froid, "they're familiar with Chivas Regal 12, and now with Chivas Regal 18 they're going to be introduced to a breadth of flavours" --something he's blended using whiskies aged 18 years, to create a whisky that's smoother than most by far.

Among the whiskies, two malts -- Strathisla and Longmorn -- are particularly noteworthy as Speyside distillery additions to Chivas 18.

As Chivas's "nose" -- and no doubt "mouth" -- Scott has an unenviable task: of maintaining the consistency and quality of all its whiskies, something he says requires him to do little since the distilleries "provide me the tools" for the task at hand. But with Chivas 18, he's been able to take the Chivas experience to another level.

"There are 80-85 distilleries in Scotland," he explains, "each uses the same raw materials but the characteristics and flavours are distinctly different."

In the case of Chivas 12, the whiskies selected for the blend come from different distilleries and their different characteristics give it its unique taste and flavour.

"When I was creating Chivas Regal 18, I had to reflect the house style of blending whiskies into a smooth and rich palate of flavour," says Scott. "In using blends that were different, however, I had to create that difference from Chivas Regal 12."

In this, he was able to indulge himself: "We have a tradition of ageing whiskies and huge inventories that allowed me to select the whiskies and create the blends I wanted." He was guided by the overall impact he wanted to achieve -- "that the first experience would be smoothness and not any particular flavour".

To my dead palate, he explains the "harmony of flavours" as he savours, now, his second Chivas 18 of the afternoon: "notes that are fruity, nutty, spicy, peaty, grassy, chocolatey, creamy". Nor is that all; each of the notes is further identifiable by more characteristics, the fruity, for example, distinguished by tastes of "apple, pear, plum" and so on.

The House of Chivas processes 3.3 million cases of whisky annually, of which Chivas 18 hopes to achieve a 3 per cent share in a world market among "younger people looking for the fine things of life."

These are, says Scott, the kind of people who consume Prada and Rolex as lifestyle brands. "For them, Chivas Regal 18 is a luxury whisky, something that's ideal for young entrepreneurs."

China's full of such people, and the whisky's a huge hit there since it was introduced last year, but then Scott's clear that his main market lies in duty free shops around the world in general, and in liquor stores in Asia in particular -- where most luxury brands hope to grow.

India is right there too, only its duty structures are slowing down the growth in consumption of high-end imported spirits.

POPPY HUSK (BHUKKI)

In Indian cuisine, white poppy seeds are added for thickness, texture and also give added flavor to the recipe. Commonly used in the preparation of korma, ground poppy seed, along with coconut and other spices, are combined as the masala to be added at the end of the cooking step. It is quite hard to grind them when raw, so they are normally dry fried, and then mixed with a little water to get the right paste consistency.

Words for poppy seed paste include Tamil Kasa kasaa கசகச Kannada - Gasagase (ಗಸಗಸೆ) or Telugu gasagasa గసగస or gasagasaalu or Hindi - Khas Khas खस खस.

Poppy seeds are widely used in Andhra cuisine, Bengali cuisine, Oriya cuisine, and Malabar cuisine (Northern Kerala).

In Bengal (West Bengal and Bangladesh) white poppy seeds are called পোস্তো. They are very popular and are used as the main ingredient in a variety of dishes. One of the most popular dishes is aloo posto (potato and poppy seeds) which consists of a large amount of ground poppy seeds cooked together with potatoes and made into a smooth, rich product, which is sometimes eaten with rice. There are many variants to this basic dish, replacing or complementing the potatoes with such ingredients as onions (pnyaj posto), Ridged Luffa (jhinge posto), chicken (murgi posto), and possibly the most popular prawns (chingri posto). The cooked poppy seeds are sometimes served without any accompanying ingredients at all. The consistency of the dish may vary depending on local or household traditions. There are many other posto dishes. Chachchari is a dish from Bengali cuisine and includes long strips of vegetables, sometimes with the stalks of leafy greens added, all lightly seasoned with spices like mustard or poppy seeds and flavored with a phoron. One dish involves grilling patties made fromposto, sometimes frying them (posto-r bora). Another dish involves simply mixing uncooked ground poppy seeds(kancha posto) with mustard oil, chopped green chili peppers, fresh onions and rice.

In Karnataka cuisine, Gasagase Payasa (Kannada: ಗಸಗಸೆ ಪಾಯಸ) is very popular in southern part of the South Indian state of Karnataka. It is a liquid dessert made out of white poppy seeds, jaggery, coconut and milk. Saaru is a gravy prepared with onions, coconut, tamarind, cilantro, and a combination of various spices (garlic, ginger, clove, cinnamon, poppy seeds, star anise, fennel, chillies and coriander). Andhra cuisine also uses white poppy seeds, called Gasaalu (గసాలు) in Telugu, in various recipes.

In Maharashtra, poppy seeds are used to garnish anarsa, a special sweet prepared during the festival of Diwali.

The seeds themselves do not contain significant amounts of opiates. But a poppy tea consumed in some areas and often referred to as dodahas been controversial for containing ground opium poppy plant, especially the seed head, and contains significant levels of opiates.^[29]Popular in some South Asian communities, doda is created by grinding dried poppy husks or poppy seeds into a fine powder and then ingesting the mix with hot water or tea. In Canada, doda is made from poppy plants brought in from Afghanistan and Arizona under the guise of legal purposes such as floral arrangements, but is sold illegally from some meat markets.^[30]

Poppy seed is an oilseed obtained from the opium poppy (Papaver somniferum). The tinykidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. The seeds are used, whole or ground, as an ingredient in many foods, and they are pressed to yield poppyseed oil.

MARIJUANA

Marijuana is the most widely used illegal drug in the United States. It is a dry, shredded green/brown mix of flowers, stems, and leaves of the plant Cannabis sativa. A stronger form of marijuana called hashish (hash) looks like brown or black cakes or balls. The many street names for marijuana include pot, herb, weed, grass, Jane, reefer, dope, and ganja.

Marijuana is typically smoked in cigarettes (joints or spliffs), hollowed-out cigars (blunts), pipes (bowls), or water pipes (bongs). Some people mix it into food or brew it as a tea.

Short-Term Effects

The main active chemical in marijuana is THC (delta9tetrahydrocannabinol). When smoked, THC passes from the lungs into the bloodstream, which transports it to the brain and other organs. When it reaches the brain, THC connects with a certain type of receptor on nerve cells in areas that affect coordination, thought, memory, concentration, sensory and time perception, and pleasure. This causes the marijuana "high."

Marijuana users can experience these short-term effects:

• difficulty in thinking and problem solving
• problems with memory and learning
• loss of coordination
• distorted perception

These effects can make activities like driving dangerous while under the influence of the drug.

Long-Term Effects

Research has found that side effects from using marijuana frequently over a long period of time include:

• Changes in the brain. Marijuana can affect the areas of the brain that play a part in response to stress, motivation, and reward.
• Fertility implications. Animal studies suggest that heavy users may experience disruptions in ovulation or produce less sperm. So it’s possible people who use a lot of marijuana might have difficulty having children as they get older. Studies also show that babies born to women who use marijuana when they are pregnant may be more likely to have developmental and behavioral problems.
• Respiratory problems. People who smoke marijuana have more respiratory problems — such as having more mucus, a chronic cough, and bronchitis (irritated breathing passages).
• Changes in blood pressure. Over time, continued use of marijuana can lead to decreased blood pressure, which may cause dizziness. It also seems to impair the body's ability to fight off infections and some other diseases.
• Emotional problems. Heavy users are more likely to report symptoms of depression than nonusers. They can also feel more anxiety, have more personality disturbances, and are at an increased risk of developing schizophrenia, a severe form of mental illness.

Other Possible Problems

In addition to the long-term and short-term side effects, you may have heard that using marijuana may lead to other drug use. Although it is not certain that marijuana is the direct cause, people who have used marijuana are eight times more likely to have used cocaine, 15 times more likely to have used heroin, and five times more likely to need treatment for substance abuse.

There are also legal aspects to marijuana use: Every state has laws against growing, possessing, and selling marijuana. Penalties vary from state to state, but they usually involve fines and/or jail time for those caught using or distributing marijuana. People who use marijuana may end up with criminal records that can hurt plans for college or finding a job.

Speaking of jobs, more and more places test for drug use as part of the hiring process. It can take several weeks for marijuana to leave someone's body. So people who use marijuana may find they don't get a job they want — or, if their place of work does ongoing drug tests, they may lose their jobs.

Medical Use of Marijuana

Marijuana can relieve nausea in people who have cancer and help people with AIDS regain their appetite. Although the debate surrounding medical marijuana continues, the U.S. Food and Drug Administration (FDA) has approved pills that contain THC, the active ingredient in marijuana, for legal distribution with a doctor's prescription. The THC pill is only available in certain states.

At present, not enough data exist for scientists to determine whether smoking marijuana is any more beneficial than taking its active ingredient in pill form, although studies into this are ongoing.

What If I Want to Quit?

People who try to give up marijuana after using it frequently over a period of time may experience withdrawal symptoms. These can include irritability, sleeplessness, anxiety, depression, and lack of appetite. As with caffeine addiction, symptoms of marijuana withdrawal are usually worse a day or two after someone stops using marijuana. They gradually decrease and are usually gone a week or two after the person no longer uses the drug.

If you or someone you know would like to kick the habit, talking to a counselor can help. Studies suggest that a combination of individual counseling and group therapy sessions is the best approach for getting off marijuana.

Jack Daniel's

Jack Daniel's is a brand of sour mash Tennessee whiskey that is among the world's best-selling liquors and is known for its square bottles and black label. As of November, 2007, it was reportedly the best-selling whiskey in the world.^[1] It is produced in Lynchburg, Tennessee by the Jack Daniel Distillery, which has been owned by the Brown-Forman Corporation since 1956.^[2] Despite being the location of a major operational distillery, Jack Daniel's home county of Moore is a dry county, so the product is not available for consumption at stores or restaurants within the county, although the distillery does sell commemorative bottles of whiskey.

The new label has a much cleaner and refined look, achieved by essentially getting rid of a whole bunch of stuff on the old label.

Gone are the hodgepodge of various brand icons and in their place is a list of four aspects of the brand (mellowed, matured, tasted, awarded) with images. The text has been shortened significantly as well -- no longer is there information about how the whiskey is made, or what the population of Lynchburg, Tennessee is (but it is no longer 361 people like the old label indicated).

The sleeker label doesn't change the recipe though, it just updates the look. See the old and new labels below.

The History of Bourbon Whisky Article

The history of Bourbon, that quintessential American whiskey, is a matter of some debate. In simple terms, we know settlers from the east brought well-known distilling practices to the western frontier of America in the mid-late 1700’s. The region, soon to become Kentucky, was suitable for whiskey production by virtue of its tracts of available farmland (for growing corn), reserves of limestone filtered water, and abundant oak trees. By the 1840’s Bourbon was the name given to almost all corn-based whiskey distilled west of the Alleghenies. This moniker distinguished it from the rye-based whiskey found in the east.

Although the name Bourbon was commonly used, it was not until May 4, 1964 that Congress granted Bourbon official recognition as a ?distinctive product of the United States? and enacted laws regarding production and quality standards. The regulations state that ?Bourbon? be produced from a fermented mash made with a minimum 51% corn. The original flavor and color of the spirit cannot be altered or filtered in any way before bottling. This differs from other whiskies that are filtered through charcoal to mellow or smooth out the taste). A key point of the federal regulations requires Bourbon be stored and aged in new, charred white oak barrels for a minimum of two years. The distinctive flavors, aroma and character of Bourbon are a direct result of aging in these barrels.

Oak is utilized because of its distinct chemical and physical properties. It is a strong wood, and stands up to the heat, bending and shaping of the barrel construction process. Also, oak contains no resins that might add strong or unpleasant flavors to the spirit, and thus is considered a ?pure? wood. Perhaps most importantly, the heat used in the barrel making process chemically transforms the wood and allows it to impart flavors and color to the stored spirit.

Barrels used in producing ?Straight Bourbon Whiskey? are used only once. After construction, the white oak barrels are subjected to two heat treatments. In the first treatment, called ?toasting?, new barrels are held over a low fire for approximately 12 minutes. Toasting gives the barrel its distinctive red/brown color and also caramelizes natural sugars in the wood.

The second heat or seasoning treatment subjects the interior of the barrel to intense flame for a brief time (1 minute or so).

This process leaves a layer of black char (carbon) on the inside of the barrel. There are various degrees of charring, rated one to four. The amount of charring affects the types of flavors and aromas the barrel will impart to the stored whiskey as it ages. Most Bourbon is aged in barrels charred to level three or four.

A charred barrel has dramatic influence on the maturing whiskey. The black surface char or carbon removes sulphur compounds from the aging spirit. The charring process also continues the caramelizing of natural wood sugars, which are absorbed by the whiskey.

As Bourbon ages it ?breathes? in the barrel. This means the spirit expands into the wood in warm temperatures and contracts out of it in cooler temperatures.Color and flavor are transferred to the whiskey (new whiskey is colorless before barrel aging) while it is in the wood, making the warm summer months critical in the aging process. This ?breathing? continues until the whiskey is removed from the barrel and bottled. For Bourbon, more time in the barrel results in more flavor.

During the aging process, a small amount of whiskey is lost to evaporation and leakage. Distillers refer to this loss as the ?angels’ share?. The angels must be very happy.