Heaven On Your Plate: From kebabs to biryani, food is serious business in Lucknow

Lucknow’s famous poet Ghulam Hamadan Mushafi (1747-1824) is not the only one to use a kebab simile to describe the anguish and fire in a lover’s heart. So engrained has the kebab been in the lives of the people of Awadh, that it is difficult to think of Lucknow without it.

However, Awadh wasn’t just kebabs. It was about refined tastes, tehzeeb o adaab or etiquette, hospitality and its syncretic culture. From the setting of the dastarkhwan which would have duas for blessing the food and house printed on it, the laying of rakabis, as plates were called in our childhood, with qalai katoras for drinking water cooled in surahis, the waiting for the eldest in the house to take his/her place at the head of the dastarkhwan and start the meal with a prayer; to us, youngsters, saying “adaab” if some elder passed on a dish to us and being blessed with a “khush raho” — the meal was a way of life which has all but vanished.

I grew up in Lucknow, imbibed this culture and try my best to keep it intact. Now, we eat on dining tables and not dastarkhwans, but we have tried to maintain many of the other customs in our home. We wait for the eldest to say “Bismillah kijiye” (start in the name of God), do adaab every time someone passes on a dish and wait for the khush raho. We keep an open house on both Eids and our friends come over to join in our celebration. I love to cook and even though I prefer vegetarian food, I am better at cooking meat dishes.

(Source: Rana Safvi)

Our friends look forward to murgh musallam, raan musallam, korma, pulao, biryani, shami and galawat ke kebabs alongwith qiwam ki siwai and phirni on Eid in our house, just as much as I look forward to all the delicious sweets and delicacies on Diwali and Holi in their homes. In fact, so fond am I of gujiya made on Holi, that the year I got married and moved to Jamshedpur, Singh Aunty, my mother’s friend, sent me loads of gujiyas, saying, “You may not get it there.”

Awadh is the land of sangam, where the rivers Ganga and Jamuna meet. It’s also here that many cultural streams met and got the unique “Ganga-Jamuni” identity. The cuisine reflects a melange of Persian influences that came with the Nawabs of Iran, the influx of people who came from Delhi after the attacks of Nadir Shah and Ahmed Shah Abdali, which mixed with the existing culture of this rich Indo-Gangetic plain. For instance, the kebab was eaten with a parantha — inspired by fried puris, an intrinsic part of Hindu cuisine. Even today, if you visit the narrow galis of old Lucknow, you will find puri-kebab and puri-aloo ki sabzi being sold, along with samosa and jalebi.

When I was studying in Lucknow, I remember exchanging my tiffin box packed with kebabs and rotis for my best friend Neena’s tiffin, with parantha-sabzi in it. She still loves kebabs and I still love parantha-sabzi. I share so many similar memories with my septuagenarian friend, Anil Chandra, who grew up in Lucknow, too.

(Source: Thinkstock Images)

Mr Chandra lived in a joint family and they didn’t eat meat regularly, but he says, “non-vegetarian food was preferred on the table of a large number of Hindu families across cultural lines. Among Kayastha and Thakurs, a fair number of ladies ate meat too, possibly due to Westernised education and frequent inter-cultural interaction.” Mr Chandra’s mutton curry, which he perfected as a stress buster much later in life, is to die for. I perfected the galawat ke kababs which are much sought after, though I use only six spices. In my family, that’s the most popular kebab variant, made with raw qeema, tenderised with raw papaya paste and spices. However, the most famous galawat ke kebabs from Lucknow were the Tunday kebabs, which used 160 spices. It is the secret recipe of Haji Murad Ali, who had one hand (it earned him the nickname of Tunday).

As a child, I remember passing by his small shop in Lucknow’s chowk, but in those days, ladies from genteel families didn’t eat on the roadside. So, my first taste of those heavenly kebabs was when I was much older and such etiquettes were no longer a part of society.

Seekh kebab was refined in India from the shish kebab of the nomadic Mongols, who carried marinated meat in their saddle bags and cooked them on shish or skewers at night, and introduced it to India during their invasions. The shami kebab is said to have been invented for a Nawab sahib of Awadh by a Syrian cook, as the toothless Nawab sahib found it difficult to chew meat. Kakori kebab’s creator, most likely, was the rakabdar of the Nawab of Kakori, Syed Mohammed Haider Kazmi — the story goes that a British officer, a guest at his table, criticised the rough texture of the seekh kabab. His cooks came up with a softer version of the seekh kabab by taking the meat from the raan ki machhli — a cut from the leg of mutton — and then adding khoya to it.

(Source: Rana Safvi)

Cooks were veritable artists who rose to the occasion and came up with various innovations to please their patrons. One cook made khichri using pistachio nuts and almonds, shaped as the dal and rice — it looked exactly like khichri but the taste obviously was very different and difficult to forget! Another invented a pulao that resembled pomegranate seeds by colouring half the rice grain ruby red and left the other half white.

Pulao was the more favoured preparation over biryani in Lucknow. Though that name is used indiscriminately today, there was a fine difference back then. Pulao was meat cooked with rice, and with very delicate spice flavours. Biryani was usually layered rice with meat, and used far more spices for the delicate Awadhi palate. There were many famous pulao variations born in Lucknow, as the prolific Lucknowi historian Abdul Halim Sharar mentions: gulzar, nur, chameli, koku and moti. The method of preparing the “pearls” for the moti pulao was laborious. Two hundred grams of warq or silver foil, and 20 grams of gold foil were beaten into the white of an egg. This mixture was then stuffed in a chicken gullet, tied with a fine thread at short intervals, and heated slightly. When this was opened, shiny well-formed pearls would emerge, which were cooked with the meat of the pulao and used for garnish. Some chefs made these pearls with cottage cheese and covered them with foil. That’s the method I use by covering tiny meatballs for non-vegetarians and paneer balls for the vegetarians with silver foil.

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On another note, King Ghaziuddin Haider’s chef, as the story goes, made six paranthas for him daily, in 30 sers of ghee. One day, the king’s wazir decided to check exactly how it was made. He saw that the chef put in five sers of ghee in the pan to cook one parantha and threw away the rest. He admonished him and instructed him to use only one ser of ghee to avoid wastage. The result? Paranthas with diminished taste and an enquiry from a displeased king on the deteriorating quality. On being told about the strictures, he ordered the wazir to stop practising economy. Food is serious business for someone from Lucknow, irrespective of religion.

Dosa is India’s favourite breakfast, says survey

When you think of breakfast, which is the dish that comes to mind? One would imagine that it would differ depending on which part of the country you’re in. But it seems like the rather healthy option of the south Indian dish Dosa is a pan India favourite, as it recently emerged as the most preferred breakfast for Indians in metro cities across India.

According to reports quoting a recent survey by food ordering app Swiggy, dosa is listed as the top 3 most ordered breakfast dish across the metro cities of Delhi, Mumbai, Chennai, Bengaluru and Pune. The survey is apparently based on online breakfast orders in more than 12,000 restaurants across eight cities, according to a TOI report.

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The study also found that most Indian households still prefer traditional Indian breakfasts such as poha and parathas instead of their global counterparts.

According to reports based on the survey, Delhiites also liked chhole bhature and parathas, with dosa coming in at No. 3, Mumbaikars liked bun maska along with their masala and plain dosas, and Punekars chose the healthy sabudana khichdi and poha. Bengaluru, with the highest number of breakfast orders, clocked in masala dosa, idli-vada and poha as the top 3 most ordered dishes for morning meal.

The one city to buck the trend was Hyderabad, which registered bread lukmi, Spanish omlette and chicken sandwich as the three most ordered breakfast option.

The survey also found that breakfast orders peaked during weekends by aorund 30 per cent, while Monday and Tuesday saw the most orders during the working weekdays.

Nothing is too Much

Of an informal lunch at Lillypool, the late Maharani Gayatri Devi of Jaipur wrote in the book Gourmet’s Gateway, “I ordered a three-course meal for four people with creme brûlée as the sweet dish. Lokendra, the head chef was from Chittagong and an excellent cook, asked for 4 lbs of cream for the creme brûlée. When I said the amount was too much he said, “Yes, under normal circumstances it is too much but not for the Maharaja’.”

Exemplifying the opulent excess of erstwhile royal gharanas, is an extensive spread, ‘Royal High Table’, that makes the classic culinary heritage of the royal kitchens accessible to visitors at the Pavillion, ITC Maurya, Delhi, on a Friday evening. Royal khansamas or chefs have ventured into the kitchens of the luxury hotel to recreate authentic repasts.

The Sailana Succession: From Madhya Pradesh, close to the Rajasthan border, is the princely state of Sailana, a branch of the great Rathore House, cadets of the Royal House of Jodhpur. The Maharajas of Sailana, unlike other royal houses, did not leave the kitchen chores to their chefs. Instead, they cooked themselves. The cuisine is laced with spices, rose petals and sandalwood. Its popularity can be largely attributed to Digvijaya Singh who wrote the book, Cooking Delights of the Maharajas, published in 1983. Must Try: Gooler Kebab, Sailana Seekh, Makki Ka Halwa.

The Salar Jung Empire: Noted for preserving rare artefacts and collections at the Salarjung Museum, the lineage has also safeguarded its kitchen secrets. It is said that Begums would study the correlation between food and health with hakims for hours. The cuisine relies on fresh ingredients with an emphasis on tartness. Must try: Mahi Quliya, Shaak-e-urz.

The Akheraj Ancestry: Founded by Rao Akheraj, the cuisine is influenced by two regions, Marwar and Mewar, betwixt which it lies, and marital alliances that changed the repertoire of styles and techniques of the food cooked in the royal house. Must try: Matki Maans, Rabori, Methi Pitla.

The Royal Kangra Dynasty: Along with its fort, shawls and miniature paintings, the region can also pride itself on its food. Considered to be one of the oldest serving royal families in the world, the Katoch dynasty’s cuisine is full-flavoured yet unostentatious. Must try: Palda, Mustard Raita, Mithdee.

The Kashmir Lineage: The Hindu Dogra Rajput dynasty, was one of the largest princely states in British India. Their aromatic cuisine, also known as Wazwan, is known for the generous use of cinnamon, cardamom, cloves and saffron. Must try: Rista, Tabakh Maaz, Dhaliwal Korma.

The Rampur Reign: Another princely state of British India, offers a courtly cuisine that blends Mughlai, Awadhi, Afghani and Rajput culinary sensibilities.

Must try: Doodhiya Biryani, Adrak ka Halwa, Rampuri Korma The Bhainsrorgarh regime: After Rao Chunda renounced the Mewar throne for his yet to be born younger brother, he was granted the Bhainsrorgarh fort. The Rajputana kitchen uses meat that is either smoked or roasted, giving it a robust flavour from the myriad spices.

The food at Trend is a marriage of local flavours and Asian and French techniques

At the less-than-a-month-old restaurant, Trend, at Ansal Plaza in Delhi, one may not recognise the dish but the smell and the taste sure seem familiar. The restaurant experiments inventively with traditional Indian recipes by taking a modernist culinary approach. The food is not a “Frenchification” of Indian cuisine but a marriage of local flavours and Asian and French techniques of preparation and presentation.

A simple version of the classic cheese souffle gussied-up with a small portion of charred asparagus was the first to make a dash to our table from the kitchen, which is helmed by chef Jiten Singh, who has previously whipped up delicacies at Olive Bistro and Amour cafe. It was made with parmesan, emmental and goat cheese in crisp potato cups. The asparagus made the rich souffle lighter on the palate — that demands to be accompanied by a drink. The tangy kokum sherbet we ordered only added to the winning start. If you favour yourself a hooch, you’d be better off approaching the restaurant in 10 days time.

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Trend takes the customers’ time seriously. Dishes, at the right temperature, rallied out of the kitchen just as the one on the table met its end. An aesthetically plated rechad sole on a bed of corn kuchumbar was presented. The traditional Goan dish requires a fish to be stuffed with recheado masala but our strips were, instead, coated in it. The sweetness of the corn tossed with fresh tomatoes, cucumber and onions perfectly balanced out the intensity of the masala. Another dish, bedaubed with masala, was the seafood bowl “65”, a take on the popular chicken 65 from Chennai. The bird was replaced with aquatic creatures — squid, crab and prawns — that were not only cooked to perfection but also stood up well to the spice.

The prawn crackers, upon which they were perched, enhanced the texture of the dish but were scrummy even when enjoyed by themselves, especially as some soaked the masala of the dish. The mains, too, spoil its patrons for choice — from risotto to Quail Dum Biryani; Sri Lankan Pork Curry to Scottish Tawa Salmon among a selection of pasta and “paper-thin” pizzas. We settled for the Mysore Mutton Masala Tiffin, which comprised Udipi Masala Roast Mutton, Malabar Porota, mutton achar and rings of raw onion. There is neither a flavour nor a texture that is misplaced here. The dish ensures a yearning for yet another bite of the mutton long after the last bite.

It was almost as if the dessert knew what it had to match up to. The Holy Coconut was the most gorgeous psychedelic mess — a couverture chocolate shell filled with a delicate coconut mousse and dotted with charnamrut coulis, sat amid white and milk chocolate soil, rose-raspberry coulis, dark chocolate cremeaux and pistachionut strugel. Dare to take all in one bite and there will be nothing short of a mad explosion of flavours in the mouth. Needless to say, we were blown away.

Social work education is in crisis – we must act urgently

We need to talk about social work education. Indeed, we need two conversations. One is urgent and must be held and concluded now. The other should start quickly, but be given time.

The first is about the imminent threat to university social work students and to social work education. It is only weeks before the new intake of students should be arriving but, for the second year running, the government has not yet announced what bursaries will be available for those studying social work from September.

Not only is this disrespectful and distressing for potential students, it is also damaging and destructive for social work education in universities. Last year, with no information about whether they might receive a bursary, a number of students abandoned their ambition to become social workers and, over the summer, withdrew their applications.

This makes it less likely that courses will meet their intake targets, and so undermines universities’ financial planning. There is only so much uncertainty and risk universities with their business plans will tolerate. The outcome may be more universities deciding to withdraw from social work education.

Social work degrees are also being made vulnerable by the government’s persistence in piling debt on students. In particular, there is the concern that it deters more mature students, those who are less affluent and people with lived experience – particularly relevant for social work – from taking a degree.

Its impact is compounded by the potential alternative funding support from local authorities, seconding people to take social work degrees, drying up amid the 40% reduction in government funding to councils.

In the absence of national or regional workforce planning, there is likely to be the rapid closure of university social work courses. It will be decided university by university, based on their own interests without a consideration or commitment for what is required locally or regionally.

The consequence could be that some areas might find themselves with no readily accessible social work education programme for their local communities, from which the most stable and long-serving future social workers are often to be recruited. Local authorities in these areas would also not have a flow of students from local university courses on practice placements whom they might encourage and entice to stay as qualified social workers.

So the second conversation needs to be about workforce planning in local areas and nationally. It must involve local authorities and other employers of social workers, the associations of directors of adults and children’s services, higher education providers, and the professional association and trade unions for social workers. Social work education needs a regional planning process and framework. This is not new. It was in place in the 1990s through regional social work post-qualifying employer and educator consortia.

National and regional workforce planning also needs to consider the emerging threats as much as opportunities of the potentially disruptive impact of the intention to introduce mandatory social work accreditation; the government’s prioritising of apprenticeships over full-time university education; the content and structure of qualifying and post-qualifying social work education and training; and the increasing impact on workforce recruitment and retention of the government’s cap on public sector pay.

There is some considerable distance and disconnect between the positive rhetoric and warm words about social workers from the new minister for children and the relatively new education secretary (I cannot recall any sympatheric utterance about social workers by the health secretary) and the reality of a social work workforce that is being disrespected and destabilised by the government’s actions.

The warm rhetoric is welcome, but the reality must be recognised: there is an urgency to confronting this emerging crisis for social work education and averting the chaos that could ensue. It is time to talk and act.

“Triphala is one of the most effective Ayurvedic herbs”

In India, for the launch of the world’s first ever Genomeceuticals range of products, Dr Dan Gubler, chief scientific officer, Unicity, feels good health is the right combination of nutrition, exercise and science-based supplementation.

Diet
Modern diet is bad. It is loaded with processed and fast food. When it comes to diet, one should steer clear of simple sugar. A healthy diet is one that has adequate protein and moderate fat. “We also have a copyright on the 4:4:12 diet. It means there should be a gap of four hours between your breakfast and lunch, another four hours between lunch and dinner and 12 hours between dinner and breakfast.” Dr Gubler tells that when one is constantly eating, their insulin rises and the sugar stays high, which is not ideal for a healthy body.

Fitness
Interval training is very effective for staying fit and active. High Intensity Interval Training (HIIT), Tabata are good. One must try to do it for at least 3-5 days a week. “Having said that, the best exercise is the one you like to do because then you are most likely to include it in your daily routine.”

Ayurveda treatments for weight loss (Thinktock photos/Getty Images)

Supplements
“Poor diet, lack of sleep, stress all impact your health. Regardless of how much you plan to have a balanced diet, your body will suffer without proper supplementation – but it should not be just any supplement. It is important for supplements to interact and maintain health at the human genome level.”
Nature has so much to offer and for our science-based supplements, we extract natural fibers, vitamins and minerals from nature’s offerings.

Focusing on Indian Ayurvedic plants, Dr Gubler talks about the benefits of triphala. “Triphala helps maintain skin health and is a very useful plant used in Ayurveda. We take a science-based approach and standardize the bio-active components of the plant. It requires a very special technique, which cannot be replicated by anyone.”

Spread Of ‘Superbug’ Gonorrhea Is Now Imminent, WHO Warns

Decreasing condom use and inadequate treatment are just two factors that make gonorrhea much harder and even impossible to treat, the World Health Organization has warned.

The common sexually transmitted infection (STI) is rapidly developing resistance to antibiotics, highlighting a dangerous superbug strain infecting more people worldwide.

Gonorrhea-Causing Bacteria Becoming Smarter

“The bacteria that cause gonorrhea are particularly smart,” said Dr. Teodora Wi, WHO medical officer for human reproduction, in a statement. “Every time we use a new class of antibiotics to treat the infection, the bacteria evolve to resist them.”

The agency analyzed data from 77 countries that showed gonorrhea’s widespread antibiotic resistance.

Wi cited three cases — in Japan, France, as well as Spain — where the infection was totally untreatable. She warned, though, that these may simply be “the tip of the iceberg” given that lower-income nations have poorer systems to diagnose and report similar infections.

About 78 million people around the world pick up the infection every year. Gonorrhea can affect the genitals, rectum, and throat, and complications include infertility and an elevated risk of human immunodeficiency virus (HIV).

Oral sex, decreased condom use, increased travel and urbanization, and insufficient or failed treatment all contribute to the rise in gonorrhea incidence, WHO added.

Sex Practices And STI

Throat infection emerges as the most concerning for health officials. According to Wi, antibiotics could lead to bacteria situated in the back of the throat developing resistance.

Antibiotics for treating infections such as a simple sore throat “mixes with the Neisseria species in your throat and this results in resistance,” she explained.

Putting the gonorrhea bacteria into this environment via oral sex can lead to the birth of the super-gonorrhea. In the United States, resistance specifically came from men having sex with men due to pharyngeal infection, the health official went further.

The STI spreads through unprotected oral, vaginal, and anal sex.

The WHO calls on nations to vigilantly track the spread of resistant gonorrhea and invest in the creation of new drugs.

The drug development pipeline for gonorrhea is “relatively empty,” WHO lamented, with only three new candidate medications in different phases of clinical trials. Developing new antibiotics for the condition isn’t too attractive for companies, as treatments span only a short time and become less effective as resistance develops.

Professor Richard Stabler from the London School of Hygiene & Tropical Medicine echoed these worries on superbugs, as drugs of last resort are now being employed in the fight against gonorrhea amid signs of treatment failure.

The agency said vaccines would ultimately be necessary to stop the infection in its tracks.

 

This Fat Fueled Diet Is Being Called Atkins 2.0

For years, we’ve been told to limit our fat intake. But this trendy diet instructs you to just the opposite, causing you to drop serious pounds—all while eating fats. Yes, you read that right.

You may have heard about the ketogenic diet, which consists of healthy fats, lean protein and a small amount of vegetable-based carbs to turn the body into a fat-burning furnace. Nutritionist David Morin says that if you follow the diet, your energy levels will be through the roof and you’ll experience more mental clarity, less bloating and fewer headaches and cravings. “You can lose five to seven pounds in the first four to six days and then about a pound per week,” he adds. “The ketogenic pathway is a way of using stored fat to produce energy because the body functions well on ketones.”

By manipulating fat, carbohydrates and protein, the body is forced to produce ketones, a source of energy, instead of glucose. “As long as 60–70 percent of your calories come from fats like cheese, uncured bacon, raw oils, avocado and nuts; 20–30 percent of your protein from fatty sources like wild-caught seafood or grass-fed protein (eating more protein than this amount can cause the protein to turn into glucose); and 10 percent from raw, green vegetables, you’ll be satiated.” An example meal would be a salad with lots of olive oil, sliced almonds, olives, cheese, bacon, avocado and a few pieces of shrimp, chicken or a piece of small steak.

He goes on to say that because the ketogenic diet gets the body into a state of ketosis, as long as you eat the right foods it will stay in that ketotic cycle, becoming more of a lifestyle where you can achieve optimal body composition. “There are some people that have stayed ketogenic for years. If done correctly, it’s healthy.”

The fastest way to get your body into a state of ketogenesis is with a fast, like the Master Cleanse. “Someone with an average amount of body fat can get into ketosis in just four days when you start the diet with the Master Cleanse. You also way to test your urine regularly to make sure that your body has entered that state of ketosis in the beginning—you can purchase ketogenic strips to gauge where you are in ketone production, which is important,” adds Morin. “Once you become ketone adapted, then you can start the transition into a truly ketogenic diet.” He also encourages cardio and/or circuit training, too, because it kicks up ketone production.

If it sounds a lot like the Atkins diet, Morin points out that there are similarities. “But, Atkins didn’t do his homework on the types of fats you can eat. The sources of fat in theory were good, but in practical terms they are bad for you because of the chemicals that they contain. In order to really lose weight and get in the best shape possible, everything you eat needs to be totally organic and raw.”

Is This Smile Product Making You Sick?

Ever wonder why every time you make a trip to the dentist they hand you a brand-new toothbrush at the end of your appointment? While it definitely has something to do with changing out your toothbrush every three months—the bristles can easily get shot and your brushing efforts may be less effective. But the reason why it’s recommended to change out your toothbrush regularly is also due to the fact that neglecting to swap it can cause unwanted bacteria to breed in your mouth and cause you to become sick. Keeping your mouth free of any extra germs puts you one step closer to having to fight off things like the common cold, coughs and even the flu.

Chevy Chase, MD, cosmetic dentist Claudia Cotca, DDS, says changing your toothbrush or toothbrush head is important for maintaining effective brushing techniques and results-oriented investments in your oral health. “By keeping the bristles in functioning condition, the cleaning mechanism is effective and reproducible. When the bristles age, they break and can become less effective in rendering a clean surface within the most ideal time of use.” As if that wasn’t enough, using toothbrushes with worn down or broken bristles can actually cause irritation to the gums and the parts of the tooth near the gum. “Additionally, old bristles which are rough and broken down, can adhere and promote bacterial growth themselves, increasing the risk for serious infections which can become systemic, not just localized in the mouth.”

If you constantly forget to swap out your toothbrush every few months, you may want to sign up for Boka($15), a subscription-based oral care program that sends you a new toothbrush (as well as floss and toothpaste) every three months. Taking the guesswork out of changing up your tools, the 100-percent organic products also help to reduce bacteria in the mouth putting you on track for a healthy mouth and smile all around.

Rs 21.78 lakh package is highest in placements for PGDBA course, offered jointly by IIM, IIT and ISI

The inaugural batch of the Post Graduate Diploma in Business Analytics (PGDBA), jointly offered by three premier institutions IIM Calcutta, IIT Kharagpur and ISI Kolkata, has recorded an impressive placement. While the domestic package was Rs 20.14 lakh, the highest offer was Rs 21.78 lakh.

“The recently concluded final placement for the first batch (2015-2017) of the PGDBA witnessed an encouraging participation from the organisations from diverse industries,” a release issued on behalf of the Indian Institute of Management, Calcutta (IIMC) said in Kolkata on Wednesday.

The graduating batch comprising 51 students, received a total of 52 offers of which 49 are domestic and three international offers.

The placement hiring process received remarkable involvement from 38 companies including Fortune 500 companies like American Express, Walmart Labs, PwC, MasterCard, JPMC.

The graduating inaugural batch of the Post Graduate Diploma in Business Analytics,  comprising 51 students, received a total of 52 offers of which 49 are domestic and three international offers.

The inaugural batch of PGDBA were offered an average annual compensation package of Rs. 17.14 lakh and the highest was Rs. 20.14 lakh per annum by the domestic recruiters. The international recruiters offered average annual compensation package of Rs 18.07 lakh, the highest being Rs. 21.78 Lakh, the release said.

Commenting on the placement, Prof Uttam Kumar Sarkar, Dean (NI&ER), IIM Calcutta said, “From day one we had been very upbeat about this tri-institute PGDBA programme designed with inputs from passionate experts of analytics industry and from those of the three premier institutes.”

“We are happy the programme turned out to be exactly what had been planned. It’s a great satisfaction to see industry response and positive feedback from stakeholders have exceeded all our expectations,” he added.

In the consulting domain, recruiters included PwC US Advisory, Deloitte, Alvarez and Marsal, and EXL Services that hired for consultant positions in Analytics.

In the finance and financial Services domain, American Express and MasterCard hired for their Payments Analytics division, while Dunia Finance, Edelweiss Financial Services and Societe Generale for financial analytics roles.

In few other domains, Walmart Labs hired in Retail Analytics, UHG hired in HealthCare Analytics and Rediff & Ittiam offered challenging analytics and data science roles from Digital Media industry.

Mitsubishi Fuso, Mahindra & Mahindra, Larsen & Toubro and Cummins were organizations that hired in the Supply Chain, Business Intelligence and Inernet of Things (IoT) domains with this space now growing in the international market.

International offers comprised the positions offered by Mitsubishi Fuso in Tokyo and Dunia Finance in Dubai.

Microsoft, JP Morgan Chase, Directi also showed keen interest and participated in the placement process.

Expressing views on the program, Professor Amita Pal, Dean of Studies, ISI Kolkata said, “It is indeed heartening to note that this new and unique programme, which is driven by the expertise of three premier institutions of this country, is already finding its niche in the arena of Business Analytics. The vision behind this novel initiative stands endorsed through its quick acceptance by the major players in the field.”

The PGDBA is a unique programme that aims to help shape the emerging profession of business analytics by delivering a cutting edge inter disciplinary educational experience to the participants, with an aspiration of building a career in this field.