Krav Maga seems to have become the latest form of martial art preferred by youth these days. A lot of people, including youngsters and children have taken up this martial art to be able to defend against any form of attack. “Karate and other forms need years of practice, time and discipline. Krav Maga is less time consuming and has a more practical approach,” said S Radhika, a software professional and a student of the martial art form.
“Many of my friends too have taken this martial art. It is indeed helpful and makes us feel confident,” she said.
Developed in the early 1950s in Israel for their military, Krav Maga has since gained prominence across the world. While it is part of curriculum for the trainees in defence forces, a number of civilians too have been showing interest to learn it. “More women have been taking up this art lately,” said S. Sreeram, instructor at KravMaga Tamil Nadu.
“This is a contact combat, designed to equip people in crisis on the streets or war zone. These days, with the increasing safety issues, Krav Maga comes in handy for women in vulnerable spots,” he said.
The organisation has been holding several workshops but women are their target audience. “They have been coming forth willingly. We hope more women enroll and learn this art so that they can fearlessly counter troublemakers,” he said
Turmeric in new avatars
The humble turmeric, a quick and handy remedy for sore throats in many Indian homes, has attained a super drink status at cafes from Sydney to San Francisco. The brew has taken a new avatar there and is called Turmeric Latte. The spice is being mixed with juice from almonds and cashews. It is also gaining fans in the UK too, reports The Guardian, which has suggested that the turmeric latte or Golden Milk is '2016’s drink of Choice.'
In Tamil Nadu, many restaurants serve thick masala milk with turmeric, badam and nut meg, kesar-badam milk, palmgur milk and other variants, which are believed to be good for health. In the 1980s restaurants like Hotel Saravana Bhavan used to have pasum paal (cows milk), panankalkandu milk (palmgur) and masala milk. “We now have rechristened the masala milk as hot kesar-badam milk and serve it with saffron,” said a hotel manager.
G. Subbavadhani, a resident of Anakaputhur, who has travelled all over Tamil Nadu, recalls that it used to be a craze to have some kind of milk in the evenings. “Many bachelors used to have a light dinner and finish off the evening with a glass of masala milk. It used to be flavoured with badam, pista and kesar. The best palmgur milk used to be sold opposite the Thanjavur bus stand. It used to be thick and taste so good, especially after a late night movie,” he said.
Homes too have begun to innovate. R. Seethalakshmi, a home maker, says she uses sugar, sliced badam, cardamom, a bit of pepper and kesar in the turmeric milk.
(Reporting by Aditi R. and Deepa H. Ramakrishnan)
