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Don’t Buy @ Thalapakattu Briyani in Sithalapakkam

This blog is mainly for Sithalapakkam residence. While you enter Sithalapakkam main road, at the right (opposite to the school ground), there is a huge Thalapakattu briyani shop. Please don’t buy briyani from there.

Last week we got that briyani, I ate it, usually if the briyani is good, I eat all of it, but something was strange, but was not evident. Few hours after that my stomach felt an irritation and a huge stomach ache forced me to take a day off from office.

I was with the feeling that its only me who was affected, but then people in home told me that they too smelled the chicken was not god, possibly old rotten one. So please avoid it.

How ever chicken 65 cooked there before your eyes could be safe, as its cooked in oil that will be about 120 degree Celsius, which will kill almost all bacteria.

Being the biggest briyani shop in Sithalapakkam, it would be better if they set some hygiene standards, as their briyani is not cheaply priced.

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Posted by on July 6, 2013 in Personal

 

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Techspecialist Demistified

Parota Specialist in Action

I am currently working in a company as Tech Specialist (full time). Lot of people who work with me, and others don’t know what really a tech specialist is. In fact even I did not know what a Tech specialist was, until one day….

I went to  a parotta shop in Selaiyur named Salem R R, then the enlightenment struck!!!

A tech specialist is like Kothu parota specialist, you see there are various types of kothu parotha, vegetable kothu parota, kara parota or chilli parota, mutton keema parotha, muttai or egg parota. A Kothu parota specialist gets your order, things of different ingredients that needs to go into it. You might also request a tailored version of kothu parota, like eggs miked in muttom keema parota to add a eggy flavor, more onions in it to make it more crunchy and so on.

Then taking the customer requirements, thinking of the ingredients and customization, the Kothuparota specialist goes to work, heating up his work, making masala in it and in a tawa tearing parota and mixing the masala to make a tasty kothu parota that’s stomach and soul filling.

My work as tech specialist is not much different from the kothu parota specialist. I listen to the customer requirements, pull out the necessary technology and mix it, teak it and deliver the final product. just like vegetable cutters, keema makrs and blah blah working with the parota specialist, I have people who are good on various programming task under me to make a perfect kothu…. sorry a perfect software solution. Or should I say kothu software as its mixture of various software ingredients.

A kothu parota specialist works before a hot stove, I work before a computer in cool A/C. That’s the only major difference.

 
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Posted by on June 11, 2013 in Personal, Technology

 

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