Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Meat
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos

Butterfly effect meme

by Jeanne Horak on October 26, 2006 7 Comments in Memes

Cooksister-tomato

Well, I’m back from my travels – tired and broke but very very pleased with myself!  I have met wonderful people, eaten great food and seen iconic sights and I am working on giving you a report on the delights of New York, Connecticut and Boston.  But in the interim, it’s time to resume regular service!

A few weeks ago now, Neil of Food for Thought tagged me with the butterfly effect meme, and although I gave it a lot of thougth I never ended up finishing my post – until now.  The premise of the meme is as follows:  a list of food items/events/people that changed your foodie life.  Not just “wow, that was a great burger”, but things that affected you profoundly in some way; moments on which you can look back and say they were defining moments.  In the words of Dan who originated this meme:

The questions are simple, the answers might be harder – an item, person, event, or place that had that effect on you, and why. They don’t have to be big splashy things – sometimes it’s something very small and simple that changes the way we view the world – the famed butterfly effect (and I’m not talking about the Aston Kutcher movie). So, to those who want to participate, copy this and pass it on (and, if you’re so inclined, do a trackback to the originating post). Here are your categories:

 

1. An ingredient
Foie gras.  No question about it.  As a child I didn’t like liver, so clearly foie gras or any other organ meat was out of the question.  Then as I got older, I was horrified to read that these geese were being force-fed and put foie gras out of my mind just as I had put Queen’s “Another One Bites the Dust” out of my mind after I heard about the “secret messages” when the record is played backwards.  I went through a very pious phase – my parents were very worried about me 😉  But I digress.  All through my twenties, I had very rigorous ideas about what I would and would not eat.  No organ meats.  No chile.  No curry (unless it was my mom’s super-mild stuff).  No rabbit.  Good grief.  And clearly no foie gras.

But then my thirties dawned and I came to live in London and on a trip to Paris, I decided to try foie gras.  One mouthful was all it took.  Could it be possible to be eating something with the flavour of liver but the consistency of butter??  OMG!!!  I was hooked.  But more importantly, I learnt to suspend my disbelief and try eating things, even if they don’t sound like something I would like.  You never know what you will discover like this 😉 I have subsequently started with korma curries and worked my way up from there.  I found that you can cook carefully with chile so that the roof of your mouth does not have to peel off from the heat.  I ate and enjoyed rabbit – hey, they have a happier life than chickens! I discovered the joy of liver and bacon.  And when Heston Blumenthal serves up harissa ice cream, I taste it without hesitation 😉

2. A dish or recipe
From the sublime to the more mundane…  One of the best and most useful things my mom ever taught me to make was a roux – the basis for almost every cheese sauce/creamy pasta sauce/soup I ever make.  Yes, I know that sounds kinda lame, but it is the single most useful and versatile recipe I know.  When I went home to South Africa for 18 months, I left Nick a list of hints and tips – like stuff to always have in the cupboard, stuff to buy on a weekly basis etc etc.  And the only recipe I put on there was how to make a basic white sauce.  I guess I could also mention tarka dal as being the dish that finally convinced me that lentils were not evil 😉

3. A meal (in a restaurant, a home, or elsewhere)
OK, I may cheat slightly with this one and mention two meals – but I justify that by pointing out that they occurred during the same 1983 family trip to France.  It was the first time I had been abroad and my father had decided that at 13 and 10 respectively, my brother and I were old enough to appreciate three weeks travelling around France, Switzerland and Italy.  In France we visited my half-sister Lucille in Brive-la-Gaillarde and stayed in one of the most magical places I have ever been – Chateau Castel Novel.  One night, we drove into town to Lucille’s flat and my brother and I were parked there with her stepson (a slightly delinquent-looking and, to me, dangerously handsome 18-year old) and some tuna salad.  My parents, on the other hand, were being whisked off to a special meal by Lucille and her husbband, at a local restaurant operated by a famous chef. Not that I knew it at the time, but of course we were in the culinary hotspot of Perigord, in truffle season, so this was a Big Deal.  All I can rember was being annoyed – what did they mean “no children”??  We had always gone everywhere with my parents – no restaurant had ever turned us away before!

After many hours of trying  vainly to make conversation with a boy who didn’t speak much English, the family FINALLY returtned.  Oh, the stories my father had to tell.  About how there were no menus!  The chef cooks what he feels like that night – can you imagine??  And that they were served a dozen courses, each prettier and less substantial than the last (this was 1983 and the era of nouvelle cuisine, remember!).  And that they were served fatty goose liver so raw my mom coudn’t eat it and then got into an argument with Lucile’s husband about whether nearly-raw is the only way to eat meat.  And that the highlight of the meal was an exquisite small silver cup which contained (when the lid was lifted) “a raw egg, scattered with invisible little specks of truffle” (my father’s words).  The story was a family joke for many years, often being told, retold and embellished, but the raw liver, the truffled egg and the lack of menus were always the showstoppers – all the stuff that I would look for in a fine-dining experience today!!  I have no idea what the restaurant was called or who the famous chef was, but I think that this was the first time that I had an inkling of how food could be treated as something more than sustenance – it could be high art, accesible only to a select few, and I was’t on the list.  Yet.

A meal that I WAS able to enjoy though was towards the end of the holiday, when we took a boat trip to Portofino.  It was late summer, the Mediterranean was clear aquamarine and the village of Portofino was gorgeous in its ice-cream colours and terracotta roofs.  We strolled around, shopped a bit and then found a table at one of the many waterfront restaurants.  I had veal piccata, and for years afterwards I yearned for that taste.  It was tender and perfectly flavoured and nicer than any piece of lamb or beef I had ever had in South Africa – a revelation.  It was the first time that I had a favourite food that wasn’t just chicken a la king (made by anyone, anywhere) – it had to be that veal piccata, in that restaurant.  I sometimes think I can still taste it.

4. A cookbook or other written work
Nigel Slater’s Kitchen Diaries.  Don’t get me wrong – I love Gordon Ramsay’s fabulous food, but I would prefer to eat it in his restaurants, made by other people.  I love Nigella’s books (especially Feast), so full of information and cultural references and passion.  But Nigel Slater’s recipes are the ones I fall in love with on first reading and turn out fantastically when I make them.  There is an earthiness and lack of pretension about his writing that I love and every recipe of his that I’ve made has such tremendous flavours.  And Kitchen Diaries is my favourite book of his.  I think I’m just basically voyeuristic – I love the idea of peeping over somebody’s shoulder as they cook, day after day, so the diary format of the book works for me.  I also love the fact that it combines the principle of seasonal eating with great recipes without ever getting preachy about it.  But mostly I love the fact that the day after he makes risotto, he will make risotto cakes with the leftovers.  That’s how the real world cooks 😉

5. A food personality (chef, writer, etc.)
I have to admit to my embarrassment that I had never heard of Elizabeth David until after I came to this country.  But once I discovered her, it was as if a window on a whole new world had opened up.  I read An Omelette and a Glass of Wine greedily, as if I couldn’t get enough of it, and I fell in love.  Some of the things she said were thoughts that had knocked about in my own head, half-formed, for ages.  She talks about mayonnaise and how English cooks thought they could “improve” it my making it eggless of oil-free or whatever. Her point was by all means mess with it, but then for heaven’s sake stop calling it mayonnaise!  You have fundamentally altered it and bastardised it, so please don’t bring real mayonnaise into disrepute by keeping the name…  This is exactly what I have always felt about Caesar salads.  OK fine, so add shredded carrot or bacon bits or goat’s cheese if you must.  But please call it something else!

Elizabeth’s respect for the integrity of dishes and the quality of produce is unparallelled, and her descriptions of French markets makes me long to board the Eurostar.  Her philosophy that a good omelette and glass of wine can be just as satisfying as an evening of fine dining is an idea that I cherish, and it has led me to all sorts of little places off the beaten track.  Sometimes with great results, sometimes less so, but always with a sense of adventure.

6. Another person in your life
I was going to say my mom, but I have already talked on a number of occasions about how she taught me to cook and laid the foundations for my culinary aspirations.  So instead, I’ll talk about my sister-in-law Paola.  Seeing as my brother’s personal life was always far more… settled than my own, I have had the benefit of knowing Paola for 17 years and she is probably the first girl I was friends with that shared my enthusiasm for food and cooking.  I remember many holidays as students where we would go away with a huge group of friends and the only two people interested in cooking something more adventurous than hotdogs or a BBQ woudl be me and Paola – so naturally we ended up doing most of the mass catering!  Being Italian, Paola introduced me to a whole new world of ingredients – for instance, the concept that Parmiggiano comes in blocks, not desiccated in little plastic shakers ;-).  Every time I go home, she wows me with some new idea or recipe and if I am wondering how to duplicate something I ate in a restaurant, she is usually a good person to start bouncing ideas off.  She is a constant source of culinary inspiration and one of my best friends.  Grazie, Paola!

As far as tagging people goes, here are the five people to whom I’m passing the baton:

Gitit from Star Apple Cooking

Fahara from Souperior

Stephanie from Dispensing Happiness

Ilingc from Feed me I’m Hungry

Melissa from The Cooking Diva

More deliciousness for you!

  • Flagstone Sempahore rosé for WBW#9 – Think pinkFlagstone Sempahore rosé for WBW#9 – Think pink
  • Kousa mahshi (Lebanese stuffed courgettes)Kousa mahshi (Lebanese stuffed courgettes)
  • EoMEoTE#12 – Night of the Living BreadEoMEoTE#12 – Night of the Living Bread
  • Munich Oktoberfest – 12 essential tipsMunich Oktoberfest – 12 essential tips

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Fire and Stone
SHF #24 – lemon meringue “Baked Alaskas” »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. neil says

    October 27, 2006 at 3:01 am

    Wow, that was so worth the wait! I haven’t read Nigel Slater but do agree with you about the lack of pretension, when I saw him on the telly. I loved foie gras the first time I had it in France, but its farming is banned here, though Ed from Tomato said he knew of someone…then went stangely quiet. Great list, thanks for joining in.

    Reply
  2. Stephanie says

    October 27, 2006 at 8:59 pm

    Hey, thanks!
    I’ll get to it this weekend, I promise.

    Reply
  3. ilingc says

    October 29, 2006 at 12:25 pm

    Hi Jeanne,
    Kitchen Diaries is on my to ‘buy’ list too! The meme looks interesting, I will definitely give it a go, it might take a bit of time.. 🙂

    Reply
  4. johanna says

    October 29, 2006 at 5:31 pm

    Do you know that we got married in Portofino? And had a (tiny) champagne reception on a terrace overlooking the harbour? there isn’t a more beautiful spot in this world, i think! to this date i think of it as an entirely enchanted wedding… especially with dinner at Ducasse’s Louis XV afterwards – a perfect scenario for any foodie!

    Reply
  5. ejm says

    October 30, 2006 at 4:03 pm

    I have very fond memories of Brive-la-Gaillarde as well. We had the best moules frites there one Sunday afternoon.
    I have tried on a couple of occasions to read Elizabeth David after hearing so many rave reviews. But for some bizarre reason, her writing just didn’t capture me. I too readily embrace the notion that a good omelette and glass of wine can be just as satisfying as an evening of fine dining… sometimes even MORE satisfying. I really must try reading her writing again!! Thanks for the nudge.
    -Elizabeth

    Reply
  6. Gitit says

    November 14, 2006 at 7:45 am

    Hey,
    Just saw you tagged me… this is soooo difficult, I will have to give it some serious thought. Started thinking already, hopefully will have a post in a few days. By the way I published the recipe for the cake on my blog.
    Thank you!
    Gitit

    Reply
  7. Gemma says

    November 15, 2006 at 8:48 pm

    How can I contact you, Cooksister? What’s you’re real name? I want to publish a quote from your site…
    Gemma Driver
    Food & Travel Writer
    http://www.gastropod.co.uk/
    http://www.frenchentree.com

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Enter your address to subscribe via e-mail

Search over 500 recipes

35 CHRISTMAS RECIPES!!

Christmas Recipes

Recently on Cooksister

  • Roasted Brussels sprouts with chorizo & hazelnuts
  • Myristica Grenadian supperclub
  • 8 favourite Singapore food experiences
  • Sticky spiced plum upside-down cake and 16 years of blogging
  • IT restaurant
  • Plum and peach flapjack crumble [GF]
  • The White Horse Inn, Sutton
  • Patron Cave a Manger (Review)

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Jan Ellis pudding - a classic South African dessert
Oxtail and red wine potjie
How to sautée Brussels sprouts
Roosterkoek - a South African braai essential
Gem squash 101: how to find them, how to grow them, how to eat them!

Featured on

Also available on

cooksister

Jeanne | Stylish food & travel


Are you a cook... or a baker?
I fall firmly into

Are you a cook... or a baker? 
I fall firmly into the "cook" category. Baking is too precise, too fiddly - and best left to those with an affinity for it, I always say! But every now and then, only a cake will do. Say, for example... when you celebrate your blog's SIXTEENTH birthday!! 🎉🍾 Yes, last month Cooksister.com turned sweet sixteen, and to celebrate I baked this sticky spiced plum upside down cake. It's a very forgiving recipe and it's worth every single calorie 😁. Click on the link in my profile to see the recipe or save this post so you can find it later: https://www.cooksister.com/2020/06/sticky-spiced-plum-upside-down-cake.html

"Twenty years from now you will be more disappoint
"Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover." - Mark Twain

Anybody else got Lockdown Itchy Feet Syndrome...?? If it isn't an official disorder,  it certainly should be!

I have always been a dreamer, a planner, an explorer. Few things excite me more than stepping onto the soil of a country I have not visited before. When I am going through tough personal times, my go-to self-help therapy has always been to arrange a trip - to throw off the metaphorical bow lines and sail away to a new adventure. 
But then... Corona 😞  I can honestly say that I am enjoying working from home; enjoying having the time to run every day; enjoying cooking proper meals; enjoying my own company; enjoying the lack of FOMO. But OH MAN, I miss travel. 
This image was taken 2 years ago in St George's, Grenada - my first visit to the Caribbean but  certainly not my last. This photo has me dreaming of the day I can throw off those bow lines and travel again... How are you dealing with the lack of travel during this time?

Am I the only one feeling faintly sad at all the S
Am I the only one feeling faintly sad at all the Spring bulbs that were planted last year that have been flowering in parks and public gardens with nobody (or fewer people, anyway...) around to admire them? Spare a thought for the gardeners at Holland's famous Keukenhof who planted SEVEN MILLION bulbs last winter in preparation for the garden's annual 2-month opening... but because of Covid-19 Keukenhof did not open at all in 2020. 
But the good news is that for the first time in its history, Keukenhof was virtually open this year, meaning you can enjoy the best of the Spring flowers virtually, from the comfort of your armchair.  Keukenhof posted an amazing series of videos to their YouTube channel featuring magnificent 360 degree tours of the 2020 flowering bulbs; a run-down of the best photo spots; talks by various Keukenhof gardeners; and even a visit from Spongebob Squarepants!  You can check out their YouTube channel here https://bit.ly/2WWkahW. Or you can visit my blog  https://bit.ly/2zMgrLL  to see more of my Keukenhof images like this one of a river of tulips from when I visited a few years ago.

Have you visited Keukenhof?  What were your favourite Spring flowers? ⚘⚘⚘

When people tell me they don't like Brussels spro
When  people tell me they don't like Brussels sprouts, my inner voice always cries out the same response: oh honey, you're just doing it wrong! Sesame ginger sprouts are nutty, zingy and delicious - the opposite of the overcooked grey stinky sprouts of your youth, and so easy to make! 🔖 Remember to save this post so you can make the recipe later! The recipe is also on my blog - click the live link in my profile. 
For 4 people you need:
500 g Brussels sprouts, trimmed, halved and cooked (I roast mine in a hot oven)
1 x 2cm piece of ginger cut into fine matchsticks
2 Tbsp sesame seeds, toasted
1 Tbsp canola oil
2 tsp toasted sesame oil
Salt & pepper 
Heat the oil in a non-stick pan and fry the ginger till fragrant. Add the sprouts, mix well and heat through. Remove from heat, add the sesame oil, season and serve topped with toasted sesame seeds.

Did you know that 6 February is Waitangi Day, the
Did you know that 6 February is Waitangi Day, the national day of New Zealand? .

I am marking the occasion with this photo was taken just over 3 years ago on the shores of beautiful Lake Pukaki on the South Island, looking across at Mt Aoraki.  I loved my visit and planned the trip completely independently – here are some tips for anybody thinking of visiting the South Island. .
🔖Click “save” to bookmark these tips for later! ➡️ 1) Take more time than you think you need. In a week you will barely scratch the surface of the South Island - I would say 2 weeks is a comfortable amount of time. ➡️ 2) Don’t assume that summer means hot weather! Even in December (the height of summer) temperatures peak at about 21C in Christchurch. Pack layers. ➡️ 3) Do spend time in Queenstown. It is stunning and one of my favourite places I have ever visited – great for hiking in summer, skiing in winter, sailing on the lake, adventure sports and a base for many surrounding natural attractions. ➡️ 4) Take day trips from Queenstown to Milford Sound and the Franz Josef glacier (but be aware that the weather is often not great). ➡️ 5) Take a road trip! The roads are excellent and generally empty – and it means you get to pose in places like the shore of Lake Pukaki 😊 .
Have you visited New Zealand’s South Island?  Would you like to?  Let me know in the comments!

"Don't just stand there, let's get to it: strike a
"Don't just stand there, let's get to it: strike a pose there's nothing to it!" (Madonna)

Nicole Kidman's is both hands on hips. Meryl Streep's is only left hand on hip. Victoria Beckham's is right hip out, left foot forward (and no smile!). Mine started as a joke many years ago - the earliest evidence I have is from 2005 😎 Do YOU have a signature pose? Tell me in the comments or DM me a pic!

This particular pose was struck on the @chateaulhospitalet estate in the Languedoc, looking out over @gerardbertrandwines vineyards all the way to the Mediterranean. You can read all about my stay there now on the blog - click on the live link in my profile

Even if you are not a French speaker as such, you
Even if you are not a French speaker as such, you may be surprised by the number of French words you already know: rendezvous, entrepreneur, souvenir and ricochet need no introduction. All have been adopted into English wholesale, with their original French meaning and spelling. Perhaps they should apply for settled status post-Brexit... But sometimes a word’s literal translation in French bears no resemblance to what the word has come to mean, such as canape. Although we know the word as meaning a small piece of pastry or bread with a savoury topping served at drinks receptions, the literal translation is a decorative antique sofa. When a clever chef first came up with the idea, the topping was thought to sit on the bread or pastry like a person reclining on a sofa, and the snacks came to be known half-jokingly as canapes. Fact! 
I enjoyed these very elegant canapes (LOVED the lacy little potato lattices!) with Code Rouge sparkling wine before a jazz dinner at Gerard Bertrand’s flagship wine estate Chateau L’Hospitalet in the Languedoc.  The dinner was as  spectacular as the canapes and you can read all about it on my blog now – click the live link in my profile above.

The Christmas decorations may be long gone, but Ol
The Christmas decorations may be long gone, but Old Spitalfields Market where this photo was taken is very much open and is one of my favourite London markets. Here are my top tips for visiting Old Spitalfields:

1.  The closest station is Liverpool Street which is only a 5 minute walk from the market.
2. It's open daily, with over a hundred stalls, but on Wednesday the focus is on fashion & on Thursday the focus is on antiques & vintage.
3. The busiest day is Sunday - get there early to beat the crowds!
4. Make sure you sample some of the excellent street food on offer - I love the 8-hour pulled pork bagels from Dirty Bagel, topped with cheese melted by blowtorch in front of your eyes; or the traditional raclette at Abondance.
5. Don't forget to check out the amazing Shoreditch street art in the area around the market, either on a tour or self-guided walk.
6. The Truman Brewery just east of Spitalfields hosts a massive collection of vintage clothes stalls, and more street food - don't miss it!

Thanks @meetakwolff for the 📸

"You're off to Great Places! Today is your day! Yo
"You're off to Great Places! Today is your day! Your mountain is waiting so... get on your way!" (Dr Seuss)

How are you starting the new decade? Staring at the mountains ahead, worrying about how hard they will be to climb and whether your shoes will be comfortable and whether it is going to rain along the way? Or striding confidently towards the mountains ahead, looking forward to the fresh air filling your lungs and the sense of purpose as your legs carry you ever higher, and relishing the prospect of an amazing view from the top?

There is no finer metaphor for life than a walk in the mountains and I have already made my choice as to how I plan to tackle the mountains of 2020. What's your choice? 
Wishing you all a very happy new year and amazing views from the top of every personal and professional mountain that you climb!

This particular mountain is in the Austrian Alps where I hiked last summer. Thanks to @thepassionatecook for the 📸!


Follow me on Instagram


This error message is only visible to WordPress admins

Cooksister

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

The South African Food and Wine Blog Directory

Foodies100 Index of UK Food Blogs

See my Recipes at Feastie

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Brussels sprouts with chorizo & hazelnuts
Plum upside down cake
plum flapjack crumble
Sesame ginger Brussels sprouts
Jersey-royals-salmon-salad2 © Jeanne Horak 2019
Beef-Udon-noodle-stir-fry-title
P2PIrelandRhubarb © J Horak-Druiff 2013
Blood-orange-halloumi-salad-title

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2021 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2021 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.