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  • The Sad Face of Breast Cancer in India: A Tale of Two Women

    The Sad Face of Breast Cancer in India: A Tale of Two Women

    The reason I decided to cover breast cancer in this blog is because my best friend in India died this spring of breast cancer. She was an intelligent, educated, skilled, sweet, beautiful woman and the most kind-hearted person I’ve known. However, due to corona restrictions and fears, her cancer diagnosis happened too late. Fortunately, I managed to see her still alive when the international travel restrictions due to the corona virus were lifted last year.

    Breast cancer is one of the most common cancers in women around the world, and India is no exception. Although many Western countries have already made significant strides in breast cancer detection and treatment, many women in India still face challenges that can lead to death.

    1. Statistics of India

    In India, breast cancer has become one of the most common forms of cancer. There are many reasons behind this growth, such as increased awareness, changing lifestyles, an aging population, and genetic factors.

    1. Lack of awareness

    In many areas of India, breast cancer awareness is still low. Women may not be aware of the symptoms of cancer, or may not have access to the necessary information or education that could help them recognize early signs of the disease.

    1. Lack of mammography services

    Mammography is one of the most important tools for early detection of breast cancer, but I don’t know how common such services are in different regions of India. The absence of mammography makes it difficult to get an early diagnosis, which in turn can affect the final treatment results.

    1. Cultural and social barriers

    Some cultural or societal norms may prevent women from seeking treatment. Family or community pressure, fear of stigmatization, or financial barriers may be common reasons why women do not seek treatment on time.

    1. Treatment options and availability

    Although India has made progress in many areas of healthcare, services related to breast cancer care may still be unevenly distributed across the country.

    Breast cancer deaths are a growing concern, highlighting the need to raise awareness, improve access to services and address cultural and societal barriers that prevent women from seeking treatment. National-level interventions such as education programs, improvement of healthcare infrastructure, and strategies for early detection and treatment of breast cancer can help reduce breast cancer deaths in India.

    Breast cancer kills, even in India

    When talking about breast cancer in India, a country currently aiming to land on the moon, it’s hard to ignore the heartbreaking personal stories that tell of the seriousness of cancer and the challenges it poses. One of these stories is about a good friend of mine, whose cooking videos you have seen on my blog over the years.

    We had been friends for well over a decade and traveled a lot together when her diagnosis took us by surprise like a bolt from a clear sky. Although she had been aware that she should go to the doctor, she had postponed going to the tests due to corona fears and restrictions on outdoor movement in India. And then, when she finally got tested, the doctor told her she was in the fourth and final stage of cancer. The next two years were full of harsh treatments, hopes and despair. She fought valiantly, but sadly, she did not survive. Two years is a long time to watch a friend fight and mourn her departure, without being able to do anything about it.

    But, her story is not the only one. Another friend’s friend of mine in India was just recently diagnosed with the same breast cancer, and also at stage four. It is heartbreaking to see and hear how women are faced with such serious health problems at such a late stage, when the prognosis is already much bleaker.

    Why is this happening? What prevents women from examining their breasts regularly and detecting unusual lumps in time? I guess one factor could be cultural norms. The dupatta and scarf, which many women wear over their breasts, can symbolize woman’s “honor” and “chastity” for some. However, such clothing standards can also prevent women from focusing on their own health, can make them underestimate the importance of their breasts, forget about living with their head held high, or prevent them from even talking about breast-related issues. Such a clothing standard, combined with other social and economic barriers, such as lack of education and access to health care, can be fatal cultural barriers.

    As I look back at these two women and the many others whose lives have been ended by cancer, it is clear that we must continue to fight for greater understanding, awareness, education and care. The purpose is to prevent these stories from repeating themselves, and therefore it is necessary to break down the barriers that prevent women from taking care of their health.

    It is also important to remember that breast cancer is not just a women’s problem: it affects the whole community. Therefore, husbands, sons, brothers and fathers should also take an active role and remind their mothers, sisters, wives and children about regular breast examinations. But with the exception of doctors and nurses, people outside the family don’t need to be personally reminding of it. However, talking about breast cancer should be made normal and easy, and even though the topic may seem delicate, it should not be hidden – it is vital to deal with it. As we know, having cancer is not only challenging for the patient; it is a tough experience even for the patient’s closest people, who witness a loved one wither away.

    In the end, although I have now told you sad stories, I must tell you there are also glimmers of hope. It’s because I also happen to know one woman in India who has survived breast cancer. This is proof that early diagnosis and timely treatment is not a death sentence, but can give the patient a chance to recover and continue life. Each survivor story creates hope and reminds us to keep fighting breast cancer.

    The journey of art continues

    My late best friend was one of the very few people who has helped me in my 18 years of blogging history. She was also my biggest and almost only YouTube fan. Every time I published a new YouTube video, she was genuinely happy about it, and I kept making those YouTube videos for her, because I wanted to tell her about Finland and Europe and our traveling in India. I wanted to tell so many things, but the language barrier often came up. So I decided to just make videos and at the same time I taught her to also make videos.

    My friend was so excited about her own cooking channel and it’s sad that she wasn’t able to finish building the channel. She was really skilled in making of Indian sweets, for example. You can find here my late friend and few of her Indian food recipe videos. I miss her a lot, but I’m grateful that I got to know her and I’m also grateful for everything she taught me. Like making Indian roti breads.

    My friend also gave me permission to tell you about breast cancer. One of her biggest wishes was for my YouTube channel INDIVUEtv to reach the necessary minimum 1000 subscribers watching at least 4000 hours my videos. The goal of 1000 subscribers was reached, luckily, and how happy my friend was when she saw it! – She called me all the way from India and congratulated me when a thousand subscribers had been reached.

    So thank you to all of you who have subscribed to my YouTube channel – It was also an important achievement for my late friend, whose couple of cooking videos can still be found on my channel. And after I get 3500 hours of people watching my videos about travel and art, India and Europe, my dear friend’s wish will be fulfilled.

  • Sacré-Cœur in Paris, inside & outside

    Sacré-Cœur in Paris, inside & outside

    First time I visited Paris, I saw Sacré-Cœur only from outside while visiting on top of the Montmartre, the highest point in Paris, in the 18th arrondissement, with breathtaking views of the city. This summer I visited Paris again and went inside Sacré-Cœur as well – Watch my video of Sacré-Cœur, inside and outside –

    Sacré Coeur in Paris

    History of Sacré-Cœur

    Construction of Sacré-Cœur began in 1875, following France’s defeat in the Franco-Prussian War, as a symbol of the nation’s penance and commitment to spiritual renewal. It was consecrated in 1919.

    Architecture

    Designed in the Romanesque-Byzantine style by architect Paul Abadie, the church is built of white travertine stone, which exudes calcite to keep it white. Its domes are a prominent feature, and it contains four bell towers, with the largest housing the Savoyarde, one of the world’s biggest bells, and the biggest in France.

    Interior

    The interior is renowned for its large and beautiful mosaics, including France’s largest mosaic in the apse, depicting Christ with an outstretched arm and the Sacred Heart. Other artworks include sculptures, paintings, and stained glass which are well visible in the video attached.

    Worship and Events

    Sacré-Cœur serves as an active place of worship with daily masses and perpetual adoration of the Blessed Sacrament since 1885. It also hosts concerts and cultural events.

    Panoramic Views

    Visitors can climb to the top of the dome for a panoramic view of Paris. The 300-step climb is rewarded with a stunning perspective of many of the city’s landmarks.

    Surrounding Area

    The Montmartre district surrounding Sacré-Cœur is known for its artistic history, bohemian atmosphere, and attractions like Place du Tertre and Moulin Rouge. It’s a lively area filled with street artists, cafes, galleries, and boutiques.

    Opening Hours and Admission

    Sacré-Cœur is open to the public daily, and admission to the basilica is free. There may be a charge for special exhibitions or to climb to the dome.

    Practical Tips• As a functioning religious site, respectful attire and behavior are expected. • It can be busy, so visiting early in the morning or later in the day might be more enjoyable. • The climb to the church can be steep, so comfortable footwear is recommended. There’s also the option to take the funicular.

    Useful links:

    – Trip to Europe – Visual travel guide

    – Paris in one minute

  • Taste memories from Chennai – the resplendence of flavour

    Taste memories from Chennai – the resplendence of flavour

    If one’s culinary memories could be painted into a picture, Chennai would manifest as an exuberant canvas teaming with vivid colours, dynamic strokes and hidden nuances. A treasure trove of fragrant spices, sumptuous delights, and aromatic brews, this coastal gem in India has given birth to a legacy of culinary experiences that strum the chords of nostalgia with every whiff and every bite.

    Every journey through the bylanes of Chennai unfurls an epicurean sonnet, with every verse singing praises of a different delicacy. These gastronomic notes make up an indispensable part of the city’s culture, from the humble thalis to the invigorating filter coffee.

    Taste memories from Chennai, India

    The Quintessential Thali

    Chennai’s food culture is synonymous with thalis. In local parlance, a meal is often called a ‘Saapadu.’ The quintessential Tamil Saapadu is a combination of 12 to 20 different items served on a banana leaf that imparts a subtle, unique flavour to the meal. The selection usually includes rice, sambar, kootu (a mild curry), poriyal (fried vegetables), rasam (a tangy soup), curd and pickles. Sweet dishes like payasam and savoury snacks like appalam (papad) and vadai complete the meal.

    But how to enjoy the Chennai taste if you’re not able to actually travel there?

    Let’s delve into the details of two classic dishes in the thali:

    Sambar

    Sambar is a nutritious and hearty stew made with lentils and a variety of vegetables.

    Ingredients:

    • 1 cup toor dal (split pigeon peas)
    • 2 cups mixed vegetables (drumstick, brinjal, pumpkin, etc.)
    • 1 tomato, chopped
    • 1 onion, chopped
    • 1/4 cup tamarind extract
    • 1/4 tsp turmeric powder
    • 2 tsp sambar powder
    • Salt to taste
    • 1 tsp mustard seeds
    • 2 red chillies
    • A few curry leaves
    • 2 tsp oil

    Procedure:

    1. Cook the toor dal in a pressure cooker until soft.
    2. In a pan, heat oil, add mustard seeds, curry leaves, and red chillies. When the seeds crackle, add onions and tomatoes.
    3. Cook till the onions are translucent, add the vegetables, tamarind extract, sambar powder, turmeric, and salt.
    4. Add the cooked dal and water as needed, simmer for 15 minutes.
    5. Serve hot with rice.

    Rasam

    Rasam is a tangy soup that often follows sambar in a meal.

    Ingredients:

    • 1 large tomato, chopped
    • 1/2 cup tamarind extract
    • 2 tbsp rasam powder
    • 1/4 tsp turmeric powder
    • Salt to taste
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • A pinch of asafoetida
    • A few curry leaves
    • 2 tsp ghee (clarified butter)

    Procedure:

    1. Boil the tomatoes in tamarind extract, rasam powder, turmeric, and salt until the raw smell disappears.
    2. Crush the cumin seeds and add them to the mixture. Boil for another 5 minutes.
    3. In a separate pan, heat ghee, add mustard seeds, curry leaves, and asafoetida. When the seeds crackle, pour the mixture into the rasam.
    4. Serve hot.
    Chettinad thali in Chennai
    Chettinad thali in Chennai

    The Infusion of Memories: Filter Coffee

    Chennai’s mornings are incomplete without the aroma of freshly brewed filter coffee. Made in a traditional metal filter, this robust beverage is the elixir of life for many Chennai residents.

    The coffee, often served in a ‘Davara-Tumbler,’ which you can also see in the attached video I made, is enjoyed hot with a perfect blend of frothy milk.

    Ingredients:

    • 2 tbsp filter coffee powder
    • 1 cup water
    • 1/2 cup milk
    • 1-2 tsp sugar

    Procedure:

    1. Add coffee powder into the upper compartment of the filter and press it lightly.
    2. Pour boiling water over it and cover. Allow it to brew for 10-15 minutes.
    3. In the meantime, heat the milk until it starts to boil. Add sugar according to taste.
    4. Mix the brewed coffee decoction with the hot milk.
    5. Serve hot in a tumbler and enjoy.

    Every bite in Chennai weaves an unforgettable tale of taste and tradition, evoking memories that linger, tantalising the senses long after the flavours have faded. Its cuisine, like the city itself, is a heartwarming medley of age-old rituals, diverse influences, and a dash of modernity.

    Find more of my travel experiences from Chennai here!

    The taste memories of Chennai are not merely about the taste or aroma; they are an embodiment of the city’s unwavering love for good food. A love so profound that it continues to stir the pots in its kitchens and the hearts of its people.

    The Symphony of Snacks: Idli, Dosa and Vada

    Apart from the main meals, Chennai’s snacking culture is also noteworthy. Idli, dosa, and vada are the stars of this show, often teamed up with coconut chutney and sambar.

    Idli

    Idli, the pillowy steamed rice cakes, have earned a special place in the hearts of Chennai residents and beyond. Paired with chutney and sambar, they are often a breakfast staple.

    Ingredients:

    • 2 cups idli rice
    • 1 cup urad dal (split black gram)
    • 1 tsp fenugreek seeds
    • Salt to taste
    • Water as required

    Procedure:

    1. Soak rice, urad dal, and fenugreek seeds separately for about 4-6 hours.
    2. Grind them separately into a smooth paste, adding water as necessary.
    3. Mix the pastes together, add salt, and let it ferment overnight.
    4. Pour the batter into idli moulds and steam for 10-15 minutes.
    5. Serve hot with sambar and chutney.

    Dosa

    Dosas, the crispy savoury pancakes, offer a crunchier alternative to idlis. They are made using a slightly different batter and a tawa (griddle).

    Ingredients:

    • 1.5 cups idli rice
    • 1.5 cups parboiled rice
    • 1 cup urad dal
    • 1 tsp fenugreek seeds
    • Salt to taste
    • Water as required
    • Oil for cooking

    Procedure:

    1. Soak the rice, urad dal, and fenugreek seeds separately for 4-6 hours.
    2. Grind them separately into a fine paste, adding water as necessary.
    3. Mix the pastes together, add salt, and let it ferment overnight.
    4. Heat a tawa, pour a ladle of batter, and spread it in a circular motion.
    5. Drizzle some oil around the edges and cook until golden brown.
    6. Serve hot with chutney and sambar.

    Vada

    Vada, the crispy donut-like fritters, offer a spicy kick and pair perfectly with a cup of filter coffee or tea.

    Ingredients:

    • 1 cup urad dal
    • 2 green chillies
    • 1 inch ginger
    • A pinch of asafoetida
    • Salt to taste
    • Oil for deep frying

    Procedure:

    1. Soak the urad dal for 3-4 hours, then grind it with chillies and ginger into a thick paste.
    2. Add salt and asafoetida to the batter.
    3. Heat oil for deep frying. Wet your hands, take a dollop of batter, make a hole in the middle and drop it gently in the hot oil.
    4. Fry until golden brown, then drain on paper towels.
    5. Serve hot with coconut chutney.

    The Unforgettable Sweet Finale: Payasam

    But no meal in Chennai is complete without a sweet ending, and payasam serves as the perfect finale.

    Ingredients:

    • 1/2 cup rice
    • 4 cups milk
    • 1 cup sugar
    • 2 tbsp ghee (clarified butter)
    • 1/4 cup mixed nuts (cashews, raisins, etc.)
    • 1/2 tsp cardamom powder

    Procedure:

    1. Wash and soak the rice for 30 minutes.
    2. Heat a pan, add ghee, and roast the nuts until golden brown. Set them aside.
    3. In the same pan, add the drained rice and sauté until slightly golden.
    4. Add milk and cook until the rice is completely cooked and the milk is reduced to half.
    5. Add sugar and cook until it dissolves completely.
    6. Finally, add the roasted nuts and cardamom powder. Stir well.
    7. Serve hot or cold.

    The culinary journey through Chennai is an exploration of flavours that transport you back in time and taste memories from Chennai are the ones that stick around, like the city’s warmth, even long after you’ve left its shores.

    Street-side Spectacles: Sundal and Bhajji

    When talking about Chennai’s food one needs to mention its vibrant street food. Sundal and Bhajji, two street-side snacks, reflect the city’s bustling life and dynamic gastronomic spirit.

    Sundal

    Sundal, a healthy snack made from boiled legumes and tempered spices, is a popular offering during the festival of Navratri, yet it is also a street-side staple throughout the year.

    Ingredients:

    • 1 cup chickpeas (soaked overnight)
    • 1/2 tsp mustard seeds
    • 1 tsp urad dal
    • 2 dried red chillies
    • A sprig of curry leaves
    • A pinch of asafoetida
    • 1/4 cup grated coconut
    • Salt to taste
    • 1 tsp oil

    Procedure:

    1. Pressure cook the soaked chickpeas until they are tender.
    2. Heat oil in a pan, add mustard seeds, urad dal, red chillies, curry leaves and asafoetida.
    3. Once the seeds crackle, add the boiled chickpeas, salt, and mix well.
    4. Finally, add the grated coconut and give it a stir.
    5. Serve hot.

    Bhajji

    Bhajji, or pakoras, are deep-fried vegetable fritters coated in a spicy gram flour batter. They are a monsoon favourite and are typically enjoyed with a cup of filter coffee.

    Ingredients:

    • 2 cups gram flour (besan)
    • 1 cup rice flour
    • 2 tsp red chilli powder
    • A pinch of asafoetida
    • Salt to taste
    • Water as required
    • 2 large onions or green chillies or potatoes (sliced)
    • Oil for deep frying

    Procedure:

    1. In a bowl, mix gram flour, rice flour, red chilli powder, asafoetida and salt. Add water gradually to make a thick batter.
    2. Dip the vegetable slices in the batter, making sure they are evenly coated.
    3. Heat oil in a deep pan and carefully drop the coated vegetables one by one.
    4. Fry until they turn golden brown, then drain on paper towels.
    5. Serve hot with coconut chutney or tomato sauce.

    The Quintessential Quick Bite: Murukku Sandwich

    The Murukku Sandwich, a unique offering from Chennai’s streets, is a snack that represents the city’s inventive culinary spirit. A crunchy murukku is stuffed with fresh, tangy fillings and served like a sandwich.

    Ingredients:

    • 2 large round murukkus
    • 1/2 cup grated carrot
    • 1/2 cup finely chopped onion
    • 1/2 cup finely chopped tomato
    • 1/2 cup finely chopped coriander leaves
    • Green chutney as per taste
    • Sweet tamarind chutney as per taste
    • Sev (crispy chickpea noodles) for garnish

    Procedure:

    1. Apply green chutney on one side of a murukku.
    2. Layer it with the chopped vegetables, drizzle some sweet tamarind chutney and sprinkle some sev.
    3. Place the other murukku on top to form a sandwich.
    4. Serve immediately.

    The bustling lanes of Chennai and the sizzling sounds of the street-side stalls, reflect a culinary culture steeped in tradition yet adaptable to modern influences. The diverse culinary landscape of Chennai creates an orchestral symphony of flavours that play a nostalgic tune, touching the heartstrings of all who’ve had a taste of this city’s magnificent spread.

    A Brunch Favorite: Pongal

    Pongal, a creamy, savory rice dish cooked with lentils and tempered with spices, is a breakfast or brunch favorite in Chennai, often accompanied by sambar and coconut chutney.

    Ingredients:

    • 1 cup rice
    • 1/4 cup moong dal (split green gram)
    • 4 cups water
    • 1/2 tsp turmeric powder
    • Salt to taste
    • 2 tsp ghee (clarified butter)
    • 1/2 tsp cumin seeds
    • 1/2 tsp whole black pepper
    • 1 inch ginger, finely chopped
    • A sprig of curry leaves
    • 2 tbsp cashew nuts

    Procedure:

    1. Roast the moong dal until fragrant, then wash it along with rice.
    2. In a pressure cooker, add the rice, dal, water, turmeric, and salt. Cook for 3-4 whistles (Indian way) or until soft.
    3. In a pan, heat ghee, add cumin seeds, black pepper, ginger, curry leaves, and cashew nuts. When the nuts are golden, pour the mixture over the cooked rice and dal.
    4. Mix well and serve hot with sambar and chutney.

    A Seafood Delicacy: Chettinad Prawn Masala

    It’s not just vegetables in Chennai. Owing to its coastal location, Chennai is also home to many exquisite seafood dishes, and the Chettinad Prawn Masala is a true standout, resonating with the vibrant hot flavors of Chettinad cuisine.

    Ingredients:

    • 500g prawns, cleaned
    • 1 tsp turmeric powder
    • Salt to taste
    • 2 tbsp oil
    • 1 tsp fennel seeds
    • 2 onions, finely chopped
    • 2 tomatoes, finely chopped
    • 2 green chillies, slit
    • 1 tbsp ginger-garlic paste
    • 1 tsp red chilli powder
    • 2 tsp coriander powder
    • 1 tsp garam masala
    • A sprig of curry leaves
    • Coriander leaves for garnish

    Procedure:

    1. Marinate the prawns with turmeric and salt. Set aside for 15-20 minutes.
    2. Heat oil in a pan, add fennel seeds, onions, green chillies, and curry leaves. Sauté until the onions are translucent.
    3. Add the ginger-garlic paste and sauté until the raw smell disappears.
    4. Add tomatoes and cook until they are soft and mushy.
    5. Add red chilli powder, coriander powder, and garam masala. Cook until the oil separates.
    6. Add the marinated prawns and cook until they are done.
    7. Garnish with coriander leaves and serve hot with rice.

    As the food tour of Chennai comes to a close now, we are left with a tapestry of tantalizing flavors, intoxicating aromas, and vivid memories of food that narrates the city’s story. The taste memories of Chennai leave an indelible impression, enticing you to return to its bustling streets and warm kitchens time and again.

    Read more about traveling in Chennai and India from my visual travel guide INDIVUE – Trip to India

    Useful links: