This
photo is from 6th January 1956, of the eldest of three siblings who was 7
years, 3 months and 20 days old then, his brother was 3 years, 1 month and 22
days old, and their sister was 3 months and 21 days old. At your leisure, please
enjoy calculating their exact dates of birth, and let me know.
The idea or temptation to
resort to AI for the answers is cheating and not a wise one; you will be misled.
AI is dumb in such matters and inferior to our intelligence.
With
Good Friday and Easter approaching, I went to sleep last night reflecting on
the meaning of the season and had a powerful dream about Jesus Christ. In this
dream, I witnessed His Second Coming, not as a distant, abstract event, but as
a moment filled with overflowing love, peace, prosperity, and joy for all
humanity.
The
world today shows signs that seem to echo the scriptures: wars, earthquakes,
famine, pollution, and growing darkness. Perhaps these are the very signs that
point to His return, to restore hope and light.
What
moved me most was how Jesus appeared to me, not as a stranger, but in the form
of a family member. Even His followers, Mary Magdalene and Peter, felt
strangely familiar, as if I had always known them. I've captured parts of this
dream in the images I’m sharing.
Do
you notice any resemblance between the faces in these images and members of our
family? Could this dream be speaking to something deeper within us?
Bible verses about the 2nd coming of
Christ:
యేసు తాను మళ్ళీ వస్తానని వాగ్దానం చేసాడు, మరియు ప్రజలందరూ "మనుష్యకుమారుడు శక్తితోను, మహా మహిమతోను పరలోక మేఘాలమీద వచ్చుట చూతురు" (మత్తయి 24:30).
Jesus
promises that He will come again, and all the people “will see the Son of Man
coming on the clouds of heaven with power and great glory” (Matthew 24:30).
In the heart of our home, in the dining room where countless meals have
been shared, hangs the above photo that holds more than just memories; it holds our
family's legacy. This very old family photo captures a moment of pure joy,
where my parents are seated at the dining table, sharing a meal with warm
smiles and laughter. It is more than just a picture; it is a symbol of love,
togetherness, and gratitude.
For generations, this table has been a witness to the laughter of
children, the wisdom of elders, and the comforting presence of family. The
faces in the photograph may have aged, and some are no longer with us, but
their blessings continue to guide us. The tradition of gathering at this table
remains unbroken, thanks to the grace of God and the values passed down by
those in the photograph.
Four generations have now sat at this very table, carrying forward the
same spirit of unity and gratitude. Whether it was a simple everyday meal or a
grand festive feast, the essence has remained unchanged: a family that dines
together stays together. The photograph serves as a silent yet powerful
reminder of where we come from and the love that binds us.
Each time we look at it, we are reminded of the laughter, the stories,
and the warmth of those who came before us. It is not just an old frame on the
wall; it is a living testament to our family's journey through time, a story
still being written with every meal we share together.
This
cherished photograph, taken on April 2, 1979 - from this day 46 summers ago - grows
more bittersweet with time. Capturing the joy of the protagonists' betrothal
ceremony, it features their beloved family and friends, about forty in all.
Even today, as they hold this photograph, it remains a source of happiness.
Yet, as the years pass and some of those dear ones have left this world, their
absence brings a tinge of sorrow.
Life
continues for the protagonists, but their hearts carry the memories of those
who have gone. They find solace in wishing and praying for their blessings from
above 🙏.
Perhaps
this is the poignant nature of old family photographs, a beautiful blend of joy
and longing, preserving moments that time can never take away.
I was happy to watch the video of the family’s Candlelight Dinner at
Port Blair on 15th March 2025, set under the open sky and the glow of a Full Moon
(Bahula Padyami / a day after Pournami)! It was a beautiful celebration to cap
off a joyful and unforgettable trip.
However, what caught my attention, even more was the dish served at the
table that everyone relished the most! The story behind it goes like this… as
always, freshly caught fish on the beach caught Srikanth’s interest! He
purchased two different varieties of fish, had them cleaned, cut, marinated,
and cooked exactly to his specifications at their resort’s restaurant, and the
result was a hit! The ‘Trevally Fish Fry’ stood out!
The appreciation for Trevally, left me craving it, and within just five
days, I managed to find it in landlocked Telangana!
Yesterday, I received steaks from a 5+ kg Silver Trevally, and this
evening, we savoured it to the fullest!
That is how another fish is conquered; and another taste relished by seafood
lovers at Srilekha!
Now, peace… but only until the next craving strikes! Who knows, perhaps in just a few hours or days! I wonder what will catch my attention next!
Swarnagiri Sree
Venkateshwara Swamy Temple is a magnificent and grand temple that was
inaugurated last year in Anantharam Rural, Yadadri Bhuvanagiri District. The
temple gets its name, Swarnagiri, meaning "Gold Hill", from its
gold-covered main gopuram and its location atop the scenic Manepally Hills.
Situated just 48 km from Hyderabad, on the route to Yadagirigutta, this temple
has quickly become a spiritual and architectural marvel.
Spanning 22 acres, the
temple was built over six years by the renowned Manepally family, prominent jewellers
in Telangana State who also serve as its custodians. It was consecrated on
March 6, 2024, and since then, it has drawn immense crowds. In just one year,
an estimated 1.3 crore devotees have visited this sacred place.
The temple follows the
rituals and traditions of Tirumala Devasthanam, ensuring an authentic and
divine experience for worshippers. Beyond daily pujas, it hosts grand cultural
events and festivals, further enriching its spiritual significance. Architecturally,
it exemplifies the Dravidian style, with intricate carvings and towering
gopurams. The sanctum sanctorum is crowned by a five-storied Vimana Gopuram,
while four majestic Rajagopurams grace its perimeter. Among its standout
features are a 12-foot idol of Lord Venkateshwara, the largest of its kind in
Telangana, and a striking 27-foot monolithic statue of Lord Hanuman standing
outside the main compound.
Despite being so close to
the temple and frequently hearing about its growing popularity, it took us a
year to visit. We finally went on Thursday, March 13, choosing a weekday to
avoid large crowds. Arriving at 8 AM, we had the privilege of performing the
Suvarna Pushpa Archana, a special offering conducted in the sanctum sanctorum
under the Ashta Lakshmi Mandapam. The darshan was truly divine and deeply
fulfilling as we worshipped Lord Venkateshwara Swamy, along with Padmavati
Devi, Godha Devi, Vinayaka, Krishna, Hanuman, and the floating Vishnu at the
Pushkarini.
Since photography is not
permitted inside, the attached pictures were taken outside the main temple.
Hopefully, they will give you a glimpse of this magnificent place.
Swarnagiri Sree
Venkateshwara Swamy Temple has undoubtedly become a must-visit spiritual
destination near Hyderabad!
DASHAVATHARAM
Hyderabad, famously known as the city
of pearls, biryani, rich history, and ancient monuments, has transformed
dramatically over the past two decades. Once steeped in tradition, the city now
expands in all directions, fuelled by the continuous arrival of software
companies, MNCs, pharmaceutical firms, and countless business establishments.
Wide roads, towering skyscrapers, a metro system, shopping malls, and
multiplexes have reshaped it into a modern metropolis. However, this rapid
progress has brought its own challenges: pollution, traffic congestion, and an
overwhelming surge in commercial competition.
Among the many booming industries,
the restaurant business has seen an unprecedented rise. Entrepreneurs, both
seasoned and inexperienced, are opening eateries almost daily, particularly in
the city's newer developments. From street food stalls and mid-range diners to
grand restaurants and fine-dining establishments, the culinary scene is
expanding at an astonishing pace.
Regardless of cuisine, every
restaurant claims authenticity, superior taste, and impeccable service.
Enthralled by Hyderabad’s rich culinary heritage, diners eagerly order the
iconic Hyderabadi Biryani, Haleem, or other signature dishes. Yet, each restaurant
serves a vastly different version, some subtly varied, others starkly
unrecognizable. This begs the question: What is the true Hyderabadi Biryani?
Why don’t chefs adhere to traditional recipes, ingredients, and cooking
methods? In my home, we have always prepared it the authentic way, as it is
served at most Muslim weddings. Even my two sons have mastered the art of
cooking Mutton Biryani in this time-honoured manner.
The same inconsistency plagues other
cuisines, be it South Indian, Chinese, or Mughlai. What is served may be
enjoyable, but it is rarely authentic. An expert cook would instantly recognize
overcooked, undercooked, overly spiced, bland, or wrongly prepared dishes.
While such critiques may not be voiced at the table, they certainly echo
outside the restaurant.
Hygiene and food quality are another
pressing concern. Hyderabad’s restaurant industry has recently suffered a
tarnished reputation after food inspectors uncovered alarming violations:
adulterated ingredients, rotten vegetables and meat, rodent infestations, and
unclean kitchen staff, even in highly rated establishments. Amid an avian flu
outbreak in Telangana, one can’t help but wonder where restaurants are sourcing
their chicken.
Service quality varies widely. The
senior waiters who take orders are generally well-trained, polite, and
knowledgeable about the menu. However, junior waitstaff often lack proper
training and professionalism, sometimes diminishing the dining experience.
With restaurants mushrooming in close
proximity, competition is fierce, and business is not always thriving. Many
eateries resort to offering nearly 50% discounts on app-based bookings to lure
customers.
To illustrate the state of
Hyderabad’s dining scene, I present a case study featuring three international
food connoisseurs: Ms. Akira from Japan, Ms. Chae-won from South Korea, and Ms.
Lalitha from India. These ladies visited several fine-dining establishments to
evaluate Japanese, Korean, and local cuisines. Their verdict? A mixed bag of
disappointment and understanding.
At a restaurant claiming to serve
“authentic” Japanese cuisine, Ms. Akira ordered Sushi and Ramen. While the
presentation was impressive, the Sushi lacked the finesse and fresh flavours of
true Japanese Sushi. The Ramen broth, though flavourful, missed the deep Umami
richness that defines authentic Japanese preparations. The effort was evident,
but the execution fell short.
At a Korean BBQ restaurant, Ms. Chae-won
tried Bulgogi and Kimchi Jjigae. Though enjoyable, she noticed that the
seasoning and spice levels were adapted for the Indian palate, diluting the
authenticity. The Kimchi, too, was milder than traditional Korean standards.
The restaurant catered well to local tastes but failed to deliver a truly
Korean experience.
Ms. Lalitha found that Indian cuisine
had a home advantage, yet even here, inconsistency prevailed. Something as
simple as Butter Naan or Aloo Paratha varied significantly between restaurants,
leaving diners uncertain about what version they would be served.
In conclusion, the ladies noted that
while the food at these restaurants was generally good, none of the
establishments fully captured the essence of their claimed cuisines. Many adapt
recipes to suit local preferences, a sensible business strategy, but when a
restaurant boldly advertises “authenticity”, expectations rise, and few live up
to them.
Key takeaways from their observations
are:
Ingredients matter. Many restaurants
use cheaper substitutes, which alter the intended taste. Traditional cooking
techniques require mastery. Shortcuts compromise authenticity.
They opined that Ambiance and
presentation are commendable. Most restaurants had appealing décor, decent
crockery and cutlery. They said service etiquette needs refinement.
Hospitality was warm, but
professional finesse was sometimes lacking. Interestingly, their warm reception
at every restaurant may have been influenced by their distinctive international
presence and dressed in identical Indian attire, the three women, despite their
diverse origins, bore a striking resemblance to sisters. Here is one picture of
them in Red Sarees:
I hope Hyderabad’s restaurant industry takes these observations seriously. Beyond taste and authenticity, hygiene and quality standards must be prioritized. With an overcrowded market and intense competition, the restaurant business in Hyderabad is nothing short of a battlefield. I wish them luck.
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This photo is from 6th January 1956, of the eldest of three siblings who was 7 years, 3 months and 20 days old then, his brother was 3 years...
