Vol. 8 (2), August 2012
Department of Hotel Management, Christ University, Hosur Road, Bangalore– 560029
Namaste!
- Avin Thaliath
As August scampers past, I would like to wish each one of our faithful and loyal readers a very
Happy Independence Day! With the air filled with patriotism and pride our cover story traces the history of the green revolution and our organic heritage. A very eventful month for the department as
our students were challenged through Shristi– the theme restaurant set up and Cul– Art 2012. Take a
tour with us through Karnataka’s beautiful Gokarna and savour the flavours of Ramazan in our
indigenous recipe and our photo bug photo.
GO ORGANIC!
-Usha Dinakaran
Organic food is a term that a lot of us are coming
across a lot lately. Maybe it’s because the health concerns among many are rising and people want to include
organic food in their diet. Maybe it’s because organic
food is a cause propagated by popular celebrity chefs
and TV shows. Maybe it’s because organic food is a new
food trend that is here to stay. However, how many of us
actually know what organic food really is?
Here’s a simple guide for you.
Firstly, organic food does not mean vegetarian
food. This is a myth among many people. Organic foods
are simply foods that are processed using methods that
do not involve use of pesticides, fertilizers or any other
chemicals. Also, they do not contain genetically modified
organisms, and are not processed using irradiation, industrial solvents, or chemical food additives. Organic
meat, poultry, eggs and dairy products come from animals that are given no antibiotics or growth hormones.
Thus, this can include meat like chicken and fish that are
chemical-free.
Secondly, organic food does not exclusively consist of soups, salads and tossed vegetables. With fresh
organic produce, everything from burgers to curries can
be made which would be 100% organic. Biriyanis with
plump, natural chickens, saucy spaghetti with cheese,
fish curries – you can make all of these healthy meals at
home by simply using organic meats and vegetables.
Thirdly, while organic food is healthy and more
nutritious than what we otherwise consume, organic
chips and sodas are simply not. No matter what you
read, cane sugar is still sugar and fried chips
are still fried, no matter what kind of
compost was or wasn't heaped onto the
potatoes. Sorry!
Producing organic food does not
require a lot of use of fossil fuel that give a
considerable share in polluting the air. It also takes advantage of the green-house effect phenomenon to salvage the soil’s carbon. By not using synthetic pesticides
and chemical fertilizers, the fresh water remains unpolluted as well, ensuring cleaner water for everyone. Also,
organic meat doesn’t have any by-products in its feed,
which is a primary contributor to Mad-Cow and other
related diseases.
With the demand for organic food increasing day
by day, larger companies would have to source it from
local farmers to supply organic meat and milk – animals
would often be given more space in the local farms to
roam compared to those at larger factory firms.
While shopping for organic ingredients and other
produce, ensure you read the labels properly. Products
labelled "organic" must consist of 95 percent organically
produced ingredients, but products that contain only 70
percent organic ingredients can use the phrase "Made
with organic ingredients." Read carefully.
You can find plenty of organic produce from
stores like Adi Naturals, Green Channel, 24 Lettered
Mantra and Era Organics. In addition to this, there are
certain branded organic products like ProNature,
Navadarshanam, etc. that are available at supermarkets
and other departmental stores. Either way, try switching
to an organic diet and see the difference yourself!
1
Darpan 2012: Our Love Affair with Music
cascade of applause.
-Srujana Sagi
The final category of performances for the
day was the Indian Non-Theme Dance, which was
Every year, as Darpan, the Christ College Intra
kicked off by our very own seniors, Megha, Nitin,
-college talent inches closer, the levels of preparaKalpana, Elsamma, Anaita, Nadiya, Pruthvi, Dimple,
tion and excitement rise. The campus is set abuzz
Rohith, Ahmed and Gaurav, of 4th year BHM, to the
with activity and on the big day the plethora of talregional Telegu song “Ringa Ringa”. The dance was
ent hidden in our college takes the spot light.
an expression of how the localities of Andhra have a
fun filled atmosDarpan 2012, was spread over two days- the
phere. It was fast
13th and 14th of July. The first day was dedicated to
paced and a blast
a wide range of dance performances. The fest was
of fun, definitely
kicked off by the lively Kumaran from our Student
something to reWelfare Office, who introduced the Indian Classical
member our senDance teams. Dance forms like Kathak and Bhaiors by. Other
ratanatyam was showcased by the talented stuteams in this catedents and a stunning performance was given by Mr.
gory showcased
Prabhin, Ms. Preethi and Ms. Rajashree from the
different styles like Bollywood, contemporary, etc.
Faculty of Performing Arts.
Thoroughly entertaining, they were a perfect way
to end the fest for the day.
This was followed by the Indian Theme Dance.
The dances in this category made one's hearts race
The second day of Darpan was dedicated
and minds spin, with the teams taking the audience
largely to musical performances but also had a
to different dimensions, exploring themes like
sprinkling of western dance performances. The
‘Death, Cheating, Sun signs, Society’ and numerous
western acoustic performances were a big hit, with
other insightful concepts. This section of the proinspirations from cartoons like The Flintstones and
gram was carried through by Emcee's Abhineetha
The Powerpuff Girls. One of the most popular
Raghunathan and Floyd Savio Peters.
events of the fest by far, was the Battle of The
Bands. The Bands had the crowds hooting and clapping to their medleys of rock.
Next, a number
of dance perAll in all, the two days of song and dance that
formances by
was Darpan 2012, was a great way to break in the
our comrades
academic year.
from the Christ
University,
Kengeri Campus, which included a peppy fusion
number that was very popular and received a
2
A Glimpse in the Life
of Chef Abhijit Saha
“There is no success formula for a restaurant.
There are good restaurants and there are bad
ones” -Abhijit Saha
Take on Organic Food:
An Entrepreneur with an abundance of experience
and accolades both domestically and internationally. He is a
special chef to our country, being’ One among the Top Ten
in India’, awarded by The Outlook magazine. An intrinsic
part of the judging panel for the ‘50 Best Restaurants in the
World. Also, the Guest Chef and Speaker at ‘The World of
Flavors’ Conference’ invited by the Culinary Institute of
America. His last posting prior to becoming a Chef Entrepreneur was as the Director of Food Services and Executive
Chef with the Park Hotels for 8 years.
Food and Wine Culture a Future Façade in India:
Times are changing and so are we as a team. Presently have
not been successful in incorporating Organic Ingredients in
Presently the Founding Director and Executive Chef my menus but the emphasis on use of Local Ingredients to
of ‘Avant Garde Hospitality’ along with Co-founder and
reduce Import and Carbon Footprints has been maximum.
Director Shruti Shibulal, together they own ‘Caperberry’ on As Organic ingredients become easier and cheaper to proDickenson Road and ‘Fava’ in U.B City.
cure it will part of all menus.
Customer Perception vs. Food Trends :
It’s a present façade as our consumption food has not been
supported by beverages like wine. Also our climate and culture, food tastes play an important role. It will surely grow
but will never be able to reach the markets of other beverage leaders in India which penetrated beyond tier 1 and 2
cities.
India vs. Rest of the World:
Rest of the WorldMoved to
As a chef I need to realize my creative passion and love for
food. On the other hand I am an entrepreneur and have to
see how I can satisfy my customers. So I came up with two
concepts for restaurants-Caper berry being one which satisfied my creative urge where I did what I want to give the
guest a Michelin Star experience and Fava which was a
homage to my customers as it catered to stereotype flavors, cheaper prices and a regular dine option.
Locovorism- eat local
produce.
Ecological Methods
The Indian market has a long way to go before it matures!
Presently 80% of the diners consume meals excluding Desserts. Experimentation is tricky as customers are loyal to
Favorites and Familiar dishes and a very niche market segment experiments. Indians are Non friendly diners and this
makes it harder to make a connection and creating a Service
Executive & Customer relations. Feedback and communication is hard and Risk is huge and hard. One thing that keeps
everything at bay is Good Service, it compensates for the
food.
A Trend is a combination of:
India-Moving to
Fun dining and Not
Fine Dining
Use of only good quality ingredients
Coffee culture
Key factors of running a Restaurant in a city like Bangalore: Microbrewery culture
Acceptance, Marketing (most important, targets an emotional quotient), Risk, Experience Factor or vow Factor to be
created with Food and Service 24/7, Consistence, Communication and set-up have to match Doing it well
Mayank Agarwal
Photo credits : www.caperberry.in
3
Monthly Chronicles
Prof. Avin Thaliath
and Prof. Denny Augustine handled
the much anticipated food and wine
-Nitin Narayanan pairing session. Prof Denny took us
“Success always comes when preparation meets oppor- through the various tasting notes for
different grape varieties. He highlighted the traditional
tunity “ – Henry Hartman
tasting notes and exSo was the case in Cul-Art
plained how these norms
2012 organized by Department of Hoare being revolutionized
tel Management, Christ University.
with modern food and
The preparation of this wine journey
wine pairing. His emphasis
started way back under the able guidwas on how taste is very
ance of our faculty and we students
subjective and there is no
organized the whole show. We were
wrong or right in pairing.
very fortunate to have prestigious inProf . Avin Thaliath with his
stitutions like – IHM Hyderabad,
creative geniuses in the
Naipunnya, T. John College
particbakery team put up a maripating in this workshop. It was open
for students as well as faculty. The primary objective vellous food and wine pairing session. Second year volunwas to understand wine as a product, trends in wine in- teers also coordinated and conducted the session immaculately. Participants tasted 4 different wine and food
dustry and wine and food harmony.
match, and shared their personal tasting notes and opinDay one kick started with an in-depth discussion
ions. Though wine was the core aspect of discussion, the
on wine manufacturing, regions and the wine culture of
exquisite dishes were acclaimed by all at the end of
the world. This session was handled by Prof. Zacharia JoDay 1.
seph of Christ University. The following session was hanDay 2 involved a vineyard and winery visit to
dled by Dr Jagdish, Managing Director of Karnataka Wine
Board. It was focused on the government’s take on the Grover Vineyards, Doddaballapur.
wine industry and schemes to promote wine culture in Participants were eager to know the
Karnataka. A cultivation and growth of vines. We
very
inter- were guided by Ms Agnes, who
esting
fact explained the same and about the
that
he wine manufacturing plant. We
shared was visited the production and bottling
the govern- section of the plant and later went
ment moving to the underground cellar which was
wines from a wonderful sight. The valedictory
the alcoholic session was held in Grover Vineyards where Ms Karishma
beverage sector to a beverage under the Indian Grape handed over the certificates to all the participants.
Processing Board. This would increase the accessibility to
Cul-Art 2012 was much more than just wines.
this potentially healthy drink and create a mass market Interaction with various students and faculty was a wonfor wines in India. Mr. Keshav Raju, Founder Director and derful experience. Every bottle of wine has a saga
CEO, Magpie Vineyards, was kind enough to handle a attached to it which the drinker must understand and
session, where he spoke about wine opportunities in appreciate. Though our wine journey was a short one, it
India. He shared his entrepreneurial saga with Magpie will surely live long in our memories.
Wines and discussed marketing mantras followed at
Salute…Sante…Cheers !
present. His appeal to all was to understand and savour
wine as it is more than just a beverage.
Photo Credits: Arun Gangadharan
Cul-Art 2012: National Level
Wine Workshop
4
SHRISTI: A Glimpse Of The Future
Monthly Chronicles
- Bryan John Fernandes & Karan Nagpal THE FLINSTONES ROCKTAURANT
Shristi... It is an event that is held every year by
the BHM Second year students. What do they exactly
do? Well they design, and construct model restaurants
with a model menu with their objective being: To create new ideas of tomorrow.
Here are all the restaurants that were there at Shristi:
ANGANWADI ‘The Courtyard What Makes Luxury
Affordable’
This beautifully decorated little
hut had an authentic feel about
it, and its interiors had a very
homey, calming effect on everyone who walked in. They were
advertising organic food, which
they grew themselves, and the
restaurant sponsors kids who
need education, and also sustain
their farm with the profit they make.
If time travel were real, I
would’ve believed I was actually in
the Stone Age! Fantastic rustic interiors and being greeted by a bonfire,
felt really incredible. A bar in the
corner, and all natural lighting really
added to the stone age theme of
the restaurant.
GALATA GARAGE ‘Reduce. Reuse. Recycle.’
When we walked in we froze at the sight of the
garage themed decor. There was an actual car inside
with a built in table that was made out of a fish aquarium, with real fish inside it. Everything was eco-friendly
inside ranging from a pimped out ride that was found
lying in a scrap heap to all the décor that was made
from bottles, cans and recycled paper.
LUMINOUS
As the name
WONDERLAND ‘Dreams Come True’
suggests this restauAfter being greeted by Mickey Mouse and Don- rant plays with the visual impact on food.
ald Duck, the experience only gets better! The music
and atmosphere is a lot of fun. Lots of cartoons, posters Amazing use of small
particles that reflect
and colour are seen inside this fantasy dream land.
Their concept revolves around every human being hav- lights, and also a very
unique menu; make
ing an inner child, and tapping into that.
this a very enjoyable experience.
DINER A MARRAKECH ‘Restaurant. Tea. Lounge.’
CANOE HOUSE ‘Aloha’
Walking into this restaurant just transports you
Beach side. Breathtaking breeze. Beautiful
to North Africa! Beautiful lighting, with traditional furniture and candles, it
re- lights. This is what you find in the Canoe house. It’s a
very relaxed atmosphere.
ally feels like you’re
there. The music
HAPPY HALLOWEEN
and ambience are
The restaurant is actually shaped like a pumpjust perfect.
kin. Yes, you read it right, a pumpkin. And with scary
COUNTRY ROADS
lights, and costumes, this truly was the perfect Halloween experience.
Standing
outside this wonderAll the students put on an exquisite display! And
fully set up restaurant felt like a scene from any old
made it happen with a lot of effort! Let's just hope that
cowboy movie. The horse on the side, adding to its au- the next year’s batch will be able to top this year’s, and
thenticity, wanted posters, dart boards, great Country keep up to the standards of the present BHM students .
music and a fantastic bar fulfilled the entire experience
Photo Credits : Ahmed Sharif
5
Cover Story
few minutes later.
An owl which flew over saw the immobilized
Slow and Steady Wins the ‘Food’ Race;
frog, caught it as prey, and then sat on a
A Dedication to Turtle Cooking
tree branch to enjoy its meal. Ten minutes
-Angelina Maben later, the owl fell down and died. “recounts
a farmer on the effects of Endosulphan, a
Organic food, carbon footprints, local producepopular pesticide used in cotton cultivation.
terms that get used a lot these
The fruit salad on your plate, if not handled cordays. Are these a passing fad or
rectly may contain something in the region of 30 toxins.
a signal of change in food habOrganic farming on the other hand means growing food
its? Or is it a result of a shift in
without the use of toxic pesticides and chemical fertilizfocus towards sustainability
based on science? Whatever the ers. Natural alternatives such as neem oil are used to
combat pests. Combine that with local consumption and
basis is, it is something that is
making foodies across the globe you get the added benefit of erasing the carbon footsit up and take notice. From the print that is caused by sourcing food from far off locacold, clammy climes of England tions. A 2008 New York Times article highlights the
to the sunny and arid Australian wastefulness of the food transport system, “Cod caught
off Norway is shipped to China to be turned into filets,
outback, Chefs are growing their own fresh, vibrant
and then shipped back to Norway for sale. Argentine
herbs, fruits and vegetables, and cooking up a storm
lemons fill supermarket shelves on the Citrus Coast of
with them. Chef Jamie Oliver and cricketer turned
farmer Mathew Hayden are both passionate advocates Spain, as local lemons rot on the ground. Half of Europe’s
peas are grown and packaged in Kenya.”
of cooking what you grow in your own backyards.
Why is there this paradigm shift in ideas? The answer can be found close to home. For decades since the
Green revolution states like Punjab and Kerala have produced the grain and cash crops to feed a hungry nation.
Today these states have some of
the highest rates of cancer and
birth defects in the country. All of
this can be traced back to the indiscriminate use of pesticides. The
impact has been so severe that a
recent study has revealed that up
to 65% of Punjab’s farmers have
mutated DNA due to exposure to banned pesticides,
making them susceptible to cancer and degenerative diseases. In the cotton season of 2001 (May to December),
according to official figures 500 laborers died of pesticide
poisoning in Andhra Pradesh’s Warangal district alone.
These toxic chemicals seep into ground water and contaminate drinking water. Fish and bird populations have
done the disappearing act. “Earthworms emerged from
the soil, and, subsequently, died. Then birds came to eat
the earthworms and they died as well. “Some termites
were killed in a cotton farm sprayed with endosulphan. A
frog fed on the dead termites, and was immobilized a
The simple yet game changing idea of using locally grown, organic produce as a solution to these problems, captured the imagination of one Manjunath P.R .
Freshly returned from the United States, this former IT
professional first began organic farming in Kochi in 2003
on a small piece of land
that he acquired. By 2009
he was the owner of three
organic vegetable and two
organic poultry farms and
had opened his own restaurant – Lumiere, serving
fresh produce sourced directly from these farms. A
number of entrepreneurs have since followed suit and
opened restaurants along the same lines nationwide. ‘
As the human race collectively looks to the
world’s leaders at Rio De Janeiro’s Climate Summit for
solutions and for hope of a sustainable future. A future
in which billions of new mouths will have to be fed,
while balancing the pressure this will create on our
planet, perhaps the answers can be found at the dinner
table.
6
The Hopeless Traveller
Memories: Sun, Sand and Surf
- Megha Moturi
We are a bunch of very closely knit friends.
Almost like one big family. Last year in the
chaos of the academic session, when all
of us were beaten down and bogged
by work, studies and life in general,
we decided to take a well deserved
break before our final exams.
We made up our minds,
packed our bags, booked our
tickets and in a day’s time
reached Gokarna, a small
beach town in north Karnataka.
The place was like an unexplored
paradise, astoundingly beautiful
in all ways! The small beach is nestled by three picturesque beaches
with cool clear waters of the Bay of
Bengal. The beauty of the place was unfathomable and it took us quite some time
for all of it to sink in. To add to our delight the rooms
were cheap and the food was fresh and honest. We
stayed there for 3 days and 2 nights and with our
frenzied adventures most of it was a blur.
But such is the power of the brain that it chooses to
record the most insignificant details of any experience and transform them into sweet memories. One
such memory was of one chilly morning on the
beach at 5 am when my friend and I got up
early after one befuddled night and did
not know what to do since everyone
else was sleeping. The memory of the
both of us sitting on the beach and
talking our hearts away is as clear
as it happened yesterday.
Another memory was of yet
another morning when two of us
were swimming in the cold high
tide and collecting sea shells.
Seemingly insignificant but
truly priceless, these records of
events in our minds will remain etched
forever. Even our brain tells us not to
ignore the small things in life!
Photo Credits :Mayank Agarwal
7
Entrepreneurs’
Corner
The cynic says, “One man can’t do anything”. I say,
“Only one man can do anything.”
- John W. Gardner
-Mayank Agarwal
It is strange how food is so important in our
lives and we don’t have time to break bread peacefully because most of our time or almost all our
time goes in making money first. Then we look into
aspects how we can make more money. We addict
ourselves, our family, our
peers, our society to this
notion.
We give rise
to a creativeness where
people collectively think
and an idea is born, this is
the story of Kaati Zone,
India’s frontrunner in the Quick Service Restaurant biz. The idea was born out
of the Modern Family where we have Two Bread
winners both husband and wife, this gives them a
large disposable income to spend. To have this
large disposable income, they need to slog long
hours during which one gets hungry and dining no
longer stays an option. Its rather a weekend escape,
so Mr. Kiran Nadkarni (Founder and C.E.O) chanced
on this opportunity and made one part of the Indian street food culture an organized market.
Who would have thought a simple
street food originated by the Nizams part of the
food heritage of Kolkatta would become a multimillion dollar business for one brand. A Kaati roll
begins life as a paratha or flat bread, heated on a
flat griddle. Beaten egg is poured on to form a layer. Fillings that can range from potato, cottage
cheese (paneer), cheese, mutton kebab, chunks of
tandoori chicken, along with vegetables fried in
butter, are added, and the whole thing is rolled up
with sauce or spices
to form a satisfying
albeit calorie-filled
snack.
Kaati Zone
took the roll wrapped it and gave branding to a
street food. As any other
fast food joint they set
standardized tastes,
choices and price for the
products offered to the
customers. The set up requires a low cost franchisee, a sure shot success
formula. Add-ons were
brought in, it is important
to satisfy all customers
who walk in through that door. ‘Healthier’ options
were made available, even ‘Combos’ through tie
ups with beverage companies, Home delivery convenience, they also came in bigger munches to
satisfy large hungers. It was made gourmet to peoples taste while still keeping the localness feel to it.
Like any business, it takes you
places. The same
was the case with
them, currently located in 6 cities with
31 outlets, each of
which occupies a
mere 200-300 sq. ft.
and generates
monthly revenue of up to 4
lakhs. More importantly it’s a
BANGALORE based company!
Photo Credits:
www.kaatizone.co.in
8
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typical rebellious youth to one of the world’s
greatest chefs he is today, this is something Bourdain believes with utmost certainty.
Literary Lounge
The Kitchen Confidential
- Anthony Bourdain
If you’ve never read a book that’s an eye
opener, insanely funny, limitless and a career
counsellor all in one then, ‘The Kitchen Confidential’ by Anthony Bourdain is surely a pioneer in its
writing style. Honestly speaking, it takes guts to
write a book like that.
Written in street-wise honesty and a complete New Yorker’s style it is a book definitely not
for the faint hearted. If you decide to read it be
prepared for something devastatingly mind blowing. If you are not the avid reader, a good suggestion would be to keep a dictionary by your side or
if you don't own one, become best friends with a
really smart person. Fast.
Even If this book teaches you nothing, once
your done reading it you will be sure of one thing,
food has power. From the start of his career as a
Bourdain portrays his path to achieving a
career as a chef as if courses of a meal. For the
appetizer, he reveals his exploits
in the infamous
Culinary Institute
of America. For
the main course,
he exposes exactly
how much hard
work and suffering, in many of
New York’s restaurants, it takes to
emerge as the
experienced and worldly wise chef he is today. For
dessert, the author advises who aspire to
chef-dom of the basic rules to guaranteed cooking
success.
-Mahira Alvares
Photo Credits:
www.amazon.com
Are you serious?
Want to stay in a hotel under
the sea ? Then take a trip to
Key Largo, Florida and stay at
Jules Underwater lodge.
9
Indigenous Recipe
Nargisi Kofta
Ingredients

Almonds 6to 8 piece
Chilli powder 1 tsp
This dish is popular in North India especially 
Chopped green chilli (optional) 3 number
Uttar Pradesh. It appears that the Moghul emperors 

Coriander powder 1 1/2 -bsp
took ‘kofta’ from Persia to India, serving the varia
Cumin powder 1 1/2 tbsp
tion Nargisi kofta. The name ‘Nargis’ comes from

Eggs – 6 number
the resemblance to a flower named Narcissus, a

Garam masala whole – 3 piece
winter flower grown in India. The flower has a yelGinger garlic paste – 1 tbsp
low center (the color of cooked egg yolk), surround- 

Minced meat- chicken 500gms
ed by white petals resembling the cooked egg

Oil 1 tbsp
white.

onions 2 number

Salt - to taste

Tomatoes 3 number

Turmeric 1 pinch
-Ahmed Sharif
Boil and peel eggs. Mix spices with minced
meat. Coat eggs with minced meat. Heat oil in a pan
and add whole garam masala and cumin. Fry onions
till golden brown add turmeric, ginger garlic paste
and cook till raw smell is gone. Add cumin,
coriander ,chilli powder. Add tomato and almond
paste and cook till oil oozes out. Add water and
cook covered -check seasoning add chilli ,and add
koftas. Finish off with chopped coriander leaves
serve hot with rice, chapatti or naan.
Reference:
http://www.travelsfy.com
And The Akshar Family Keeps Growing…
- Karan Nagpal
Akshar gratefully welcomes Srujana Sagi as our newest member to our little editorial
family. Despite having the responsibilities of being the class representative, she seems to
handle any sort of pressure very easily. She is extremely well informed about current affairs,
and has an extremely good vocabulary. She loves reading novels and that adds to her
repertoire here in Akshar. Do look out for her articles! And be sure to read her coverage of Darpan 2012
in this month’s issue.
Welcome Srujana! We are glad to have you.
Your Akshar Family
10
Editor-in chief
Avin Thaliath
Conceptualized and Designed by
C. Rahila Sahrish
Editorial Team
Avin Thaliath
Tanya Nicole Fernandes
C. Rahila Sahrish
Mayank Agarwal
Anahita Girish
Vishwas Badami
Mahira Alvares
Bryan John Fernandes
Karan Nagpal
Srujana Sagi
Contact us at:
Christ University, Hosur Road
Bangalore— 560029
Karnataka India
Phone Numbers: +91.80.4012.9100
+91.80.4012.9600
Fax: +91.80.4012.9000
Email: [email protected]
Website: www.christuniversity.in
Available on:
© For Private Circulation Only
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