Mr. Vishwas J S
Assistant Professor

What real transport players can gain from the taxi business today?

Improvements in innovation have had a tremendous influence in raising customer desires crosswise over numerous ventures. In transportation, where self-driving vehicles and conveyance automatons are presently nearer to reality than sci-fi, a smooth drive ought to be guaranteed. For such a large number of us however, a basic voyage to work is as yet filled with baffling installment techniques and postponements to transport administrations. One region where administrators ought to draw motivation from is the taxi business. For quite a long time, taxis have been a dependable and imperative piece of our vehicle arrange – and the administration they can offer is increasingly creative presently because of innovation, with numerous neighborhood firms ready to give clients the alternative to book a ride by means of an application on their telephone. Things being what they are, what exercises can other real players, for example, prepares and transports, gain from the taxi business to verify their place later on transport blend? Convenience Booking a taxi today more often than not includes one of two stages: making a telephone call or utilizing an application. The greater part of us incline toward the comfort of the last mentioned – we can spare our card subtleties and the right sum is then charged toward the finish of each voyage. While applications do exist for some open transport organizations, there are still enormous holes in turning booking and installment frameworks completely advanced. London's open transport framework is a leader in such manner, with TfL offering a coordinated travel involvement to travelers. In any case, other UK urban areas keep on falling behind, with inadequately coordinated installment frameworks. In the event that you are making a trip from transport to cable car in Manchester, for instance, installments to various organizations are required. Individuals need start to finish inclusion when booking and paying for transport – it's something that more administrators ought to have the option to offer. Unwavering quality Protests about postponed prepares or stuffed transports are as yet ordinary – an ongoing national review of rail travelers uncovered that lone 37% were content with how train organizations manage delays. Conversely, when you book a taxi, you by and large have true serenity – you realize the driver will get you at your picked area, at a given time. This productive administration is just improving through innovation as well. Neighborhood firms are 'delicate blending' utilizing programming, sharing occupations and getting autos to travelers speedier when none would generally be accessible. With a bigger consolidated armada, they can improve their driver allotment, bringing about less squandered miles and minutes for all included. To contend, transport organizations need to cooperate on winding up similarly receptive. On the off chance that we need prepares and transports to be utilized all the more much of the time, the whole shopper experience must be at any rate half in the same class as sitting in your very own vehicle. Individuals centered Driver and client association is at the core of a cab driver's activity. A straightforward discussion can go far towards fitting an individual's voyage. This customized administration is particularly significant for the old and those with openness necessities. As indicated by a Department for Transport report, 83% of taxicabs in metropolitan territories are wheelchair open and drivers are commonly accessible to help travelers. This dimension of individual traveler backing is hard for bigger open administrators – in any case, improving availability ought to be viewed as a need. Essentially having an unmistakable help structure can be consoling for the client. Consolidating this with assistive innovation will go far to ensuring open transport is available to all. With regards to versatility and development of administration through innovation, the taxi business is as of now ticking many boxes and conveying a consistent travel understanding. There are a lot of exercises the remainder of the segment can take from what they offer to clients.

Prof. Ashish Parthasarathy
Assistant Professor

“Impact of Nipah virus and recovery measures implemented by Kerala Tourism”.

19th may 2018 was a fateful day in Kozikode and Mallapuram in Kerala where the epidemic nipah virus broke out. A total number of 14 cases were reports where there were 12 fatal cases [As on 24th May 2018]. The increase in the fatality rate caused tension across the south Indian states of India. With the high fatality rate of the epidemic – Nipah, Tourist and travelers who had plans to visit Kerala Cancelled their intention to visit Kerala. The cancellation of tourist visits to Kerala led to approximately 50-60% of the cancellations (Paul, 2018) Nipah virus (NiV) is a zoonotic virus (it is transmitted from animals to humans) and can also be transmitted through contaminated food or directly between people. In infected people, it causes a range of illnesses from asymptomatic (subclinical) infection to acute respiratory illness and fatal encephalitis (WHO, 2018) The case fatality rate is estimated at 40% to 75%. This rate can vary by outbreak depending on local capabilities for epidemiological surveillance and clinical management. (WHO, 2018) Kerala is one of the best promoted states of India for tourism. Tourism plays a major role in the contribution towards the Kerala Economy. Tourism contributes approximately 10 Percent of the states GSDP (Wikipedia, 2018) .With the contribution of approximately 10% of the GSDP of Kerala, The breakout of this epidemic caused a fluctuation of the perception of positivity of Kerala tourism With respect to health safety. The cancellation of 50-60% of the bookings hampered the livelihood of most of the people who were depended upon tourism. In order to counter this cancellations and to change the perception of travel to Kerala because of the epidemic Nipah Virus, Tourism minister Mr. Kadakampally Surendran and his team of tourist officials have started an online campaign for the famous Neelakurinji Season. This is a once in 12 year Phenomenon which happens in Munnar. The State Tourism ministry has started a full-fledged campaign in order to attract tourist all across the globe. The Transportation facilities have been increased and coordination by many state tourism departments like KSTDC, DTPC, Etc., Measures of Waste management and disaster management has been taken into consideration since the footfall is predicted to be considerably large compared to the normal flow of tourists.

Prof. Ashish Parthasarathy
Assistant Professor

EEYA Sombu : An Endangered culinary equipment?

Before the advent of Steel utensils across south India, eeya sombu was very commonly used utensil across the Carnatic region. Eeya Sombu is a very delicate and ductile vessel made using the metal TIN. This vessel was a priced possession of a majority of the Tamil Brahmin communities across South India. With the Low melting point of tin it makes it very difficult to cook using the particular vessel. Cooking using this particular vessel was a skill. One of the greatest south Indian Cook Late. Krishnagiri Ranganayaki once said that during her best years of cooking which was more than 75 years ago, the majority of households in her community used this vessel to make Rasam. “The tastiest rasam was made using eeya sombu” she whispered with nostalgia when she used spoke about her days of cooking using firewood and charcoal. It was a tradition in the Tamil Brahmin community to gift an eeya sombu by the bride’s parents to the newly married couple Tin having a very low melting point used to melt with the exposure of excess heat. Cooking using the vessel was considered a skill even now. The ingredients were added to the vessel first and then they were placed on the cooking range, directly placing the vessel on the fire without the ingredients would expose the vessel to excess heat and the base of the vessel would melt down. The overindulgence of heat in a vessel full of rasam would also cause the base of the vessel to melt down and the rasam leaking from the vessel and spilling all over the cooking range. Manufacturing the vessel is not easy as each vessel is handcrafted. Producing a single vessel consumed an average of 5-7 man hours. A person who moulds the vessel is considered no less than a skilled craftsman. With the less use of the traditional vessel with the busy urbanic lifestyle the production of eeya sombu has reduced over several years. Is this tradition endangered? Yes it is. Traditions are not meant to be broken; if the tradition is lost then there would be disconnection from the practices of the forefathers. Reinstating the eeya sombu is very necessary as using the vessel for cooking was an emotion. Below is a traditional recipe to cook pepper rasam which is ideal to drink it as a soup or as an accompaniment with rice for this rainy season. RECIPE: Tomato – 1 Green Chilly – 1 Tamarind extract – 150 Ml Water – 150 Ml Coriander leaf – 2 Teaspoons Peppercorn – 1 teaspoon Turmeric – Half teaspoon Tempering: Sunflower oil – 2 tsp Mustard – 5 Grams Cumin - 5 Grams Dry Red chili – 1 Asafoetida – 1 Pinch Curry leaf – 5 to 6 leaves. Procedure: 1. Add all the ingredients. 2. Firstly, in a large kadai add in 1 tomato, 1 green chilly, few curry leaves and ½ tsp turmeric. 3. Also add 1 cup tamarind extract and salt to taste. 4. Cover and boil for 8 minutes or till tomatoes gets cooked completely. 5. furthermore add 2 cups of water adjusting the desired consistency, 6. Boil for 2 minutes and add in 1 tsp crushed pepper. 7. Stir well and do not boil further as pepper will loose flavors. 8. Now prepare the tempering by heating oil. 9. Add in 1 tsp mustard seeds, 1 tsp Jeera, pinch of asafoetida, 1 dried red chilly and few curry leaves. 10. Allow the tempering to splutter. 11. Further pour the tempering over rasam along with coriander leaves. 12. Finally, serve pepper rasam along with hot steamed rice or drink as a soup