flangenuti

Tata banked heavily on global growth in the second half of the last decade with acquisitions in Europe and South East Asia. In its annual report published this week though, Tata did acknowledge that "employee productivity continues to be a focus area.In the financial year 2015-16, employee productivity rose to 701 tonnes of crude steel per full time employee (FTE), up from 623 tonnes of crude steel per FTE during the previous year, according to Tata's annual report.. The moves pushed it deep into debt however, and as steel demand overseas shrunk it has been Tata's Indian operations which have continued to cushion the steelmaker's financial performance.However, Indian steel producers are still faced with overcapacity due to rising imports, causing companies to find ways to stay competitive.Tata Steel did not respond to a request for comment on the plan.This will be achieved in various ways including a reduction in the size of the workforce through a voluntary retirement scheme which the steelmaker has put in place and a lower annual recruitment plan, said the official, who asked not to be named as details of the plan have not yet been made public.At the same time the company is having to tackle the problems faced by its business in Europe, where it has halted the sale of its Port Talbot plant in Wales following the UK vote to leave the European Union. Mumbai: India's Tata Steel Ltd plans to double the productivty of its workforce in its domestic operations in the next five years as it seeks to be more competitive, a senior company official said.The company official said Tata now aims to more than double employee productivity from these levels by 2020-21. Indian steel consumption increased by over 4 per cent in 2015 and is expected to grow further this year while global steel demand dropped 3 per cent last year and is expected to continue to shrink this year."Tata will also focus on further automation and restructuring at its flagship 10 million tonnes a year plant at Jamshedpur, which will help bring down its costs, the official said."We have to cut a lot of flab to come level with rivals in India," the official hexagonal nuts Manufacturers said.Moreover, India is one of the few bright spots in the global steel market.Tata banked heavily on global growth in the second half of the last decade with acquisitions in Europe and South East Asia

HaleemIngredientsLamb, boneless,1.5 kg Moong dal, thoroughly washed, 150 gmChana dal, thoroughly washed, 50 gmBroken wheat, 100 gmDesi ghee, 500 mlCloves, 10Bay leaves, 4Saffron, 1 gmGreen chilli paste, 30 gm Turmeric powder, 10 gmGreen cardamom, 10 gmGarlic paste, 50 gmGinger, grated, 30 gmOnions, sliced and fried, 150 gmLamb stock, 3-4 litresSalt to taste MethodWash and soak all the dals and broken wheat together for 2 hours. Take a heavy-bottomed handi, add ghee and temper it with the whole spices. When they start crackling, add the grated ginger and garlic paste, sautéing till brown. Add the lamb along with all the powdered spices and green chilli paste. Cook until the lamb is half done and then add the onions.Drain the water from the dals and add them to the lamb along with the lamb stock. Add salt and cook till the lamb is tender. Mash it with the dals till you get a thick enough consistency. Serve hot with roti or naan. (Recipe courtesy chef Neeraj Tyagi, Shangri-La’s-Eros Hotel)Shahi Lucknowi SeviyaanIngredientsFull cream milk, 500 ml Almonds, chopped, 50 gmCashew nuts, chopped, 50 gmRoasted vermicelli, 60 gmCondensed milk, 1 tbsp Sugar, 1 tbsp Kesar-pista milkshake mix, 3 tbspKewra water, 1/2 tspPistachio nuts, chopped, 1 tbsp MethodHeat a saucepan and add milk, almonds, cashew nuts and vermicelli. Cook for 5 minutes or till milk begins to boil. Add condensed milk, sugar and milkshake mix. Cook for 5 minutes until the milkshake mix is dissolved completely and you get a thick enough consistency. Pour kewra water in and mix well. Garnish with pistachio nuts and serve warm. (Recipe courtesy Dr. Oetker Creative Kitchen)Shaan-e-NihariIngredientsLamb, 1 kgGhee, 175 gmOnions, thinly sliced, 250 gmGreen cardamom, 5Cloves, 5Cinnamon, 1 stickBay leaves, 2Coriander powder, 5 gmRed chilli powder, 10 gmTurmeric powder, 3 gmLamb stock, 1 litreGinger paste, 50 gmGarlic paste, 50 gmYoghurt, 150 gmRefined flour, 10 gmGram flour, 10 gmGaram masala, 5 gmElaichi powder, 3 gmKewra, 2-3 dropsFresh coriander, chopped, 50 gmSalt to tasteMethodHeat 150 gm of the ghee in a handi. Add the sliced onions and sauté over medium heat until golden brown. Add the lamb, cardamom, cloves, cinnamon and bay leaves, stirring until the water has evaporated. Then add coriander powder, red chilli powder, turmeric and salt. Stir well. Add the ginger and garlic pastes and stir.

Then add the yoghurt, let it boil, reduce the heat to low and cook for another 10 minutes. Add the lamb stock, let it boil again, cover and simmer, stirring in between, until lamb is tender. Remove the meat from the gravy and keep aside.Heat the remaining ghee in a separate handi, add refined flour and gram flour, and cook until light brown. Add the gravy and mix well. Boil for a few minutes, remove from heat and strain through a soup strainer. Add the cooked meat to this gravy, along with garam masala, elaichi powder and kewra. Cover with a lid and simmer for 15 minutes on low heat. Garnish with fresh coriander and serve with kulchas.(Recipe courtesy chef Rahis Khan, The Metropolitan Hotel & Spa)Dal GoshtIngredientsArhar dal, 100 gm Lamb shanks, 100 gm Lamb chunks, 75 gm Onions, thinly sliced, 150 gmBay leaves, 2Ginger, 30 gm Garlic, 40 gm Green chillies, 5 Mint, 30 gm Lamb stock, 1 litre Red chilli powder, 20 gm Turmeric powder, 20 gmCoriander powder, 30 gmYoghurt, beaten, 25 gmRefined oil, as required MethodShallow fry the onions in refined oil over medium heat in a deep pan. Make a paste of the ginger, garlic and green chillies and add to the onions. Fry for a few minutes. Add the bay leaves, turmeric powder, coriander powder and red chilli powder and cook. Add the lamb chunks and shanks, and shallow fry till the masalas are cooked. Then add the dal after washing it thoroughly. Cook till both the lamb and the dal are cooked well. Add the beaten yoghurt and simmer for some time. Serve hot with naan or roti.(Recipe courtesy chef Nishant Choubey, Dusit Devarana)Pashtooni Zarda PulaoIngredientsRice, 750 gmDesi ghee, 200 gmGreen cardamom, 6Black cardamom, 6Cinnamon, 2 sticksBay leaves, 2Khoya, 150 gmCloves, 4Fennel seeds, 5 gmSugar, 200 gmPistachio, 25 gmAlmond, DIN934 HEX NUTS 25 gmCashew nuts, 50 gmRaisins, 50 gmSaffron, 1 gmMilk, 2 tbspRose water, 1/2 tspMethodSoak the rice in water for an hour and drain. Mix the milk, saffron, rose water and sugar in a bowl.Heat 10-15 cups of water in a pan. Once it comes to a boil, add the soaked rice and cook till the rice is about 80 % cooked. Strain the water from the rice and mix in half the desi ghee. Heat the remaining half in a pan, add the dry fruits and fry till golden brown. Add the whole spices and fry for about 30 seconds. Add the milk mixture and boil. Add the rice and cook on low heat for 10-12 minutes while covered. Garnish with khoya and serve hot.(Recipe courtesy chef Alok Verma, The Imperial)