The biggest nightmare and challenge that every recruiter is facing today in India is the conversion from offer given to joining. And that’s the first question I ask every candidate that I call for a recruitment position.
Who is worried about how many offers you rolled out, tell me how many joined and what is your success and strategy for that conversion.
As greedy as people could get it’s a fact that if you are the first to offer a person who has 3 months of notice period you are his last prefered employer. The moment he/ she gets an offer, there is when the real job hunt starts. By the time the candidate joins that last company that he negotiated the salary he/she would have managed a minimum 100 to 200 percent hike. So 3 months is used to get more and more and believe me there is no end to it. I have had candidates whose current salary was 9 lacs got their first offer for 12lacs, next one for 15lacs, 18lacs, 20lacs and finally joined the company that offered him 22lacs.
Now who is to be blamed for this ofcourse the employers who keep giving these offers just because they are desperate to fill that position.
Can we bring an end to this drama? Yes we can. How? Like I always say once a person has resigned his contribution and loyalty for that employer starts going down. Those are also people who can create more harm than adding any value to your organization. Let them go, 3 months is a ridiculously long time to keep someone in the system well only if you want to show the head for the headcount. Like most of the countries 2 week’s is a good time for knowledge transfer and farewells!
To all my senior management and decision makers of an organization, if you are looking at hiring people and looking at only immediate joiners it’s time to let your people go immediately too. It’s a circle and someone has to break it. 2 week’s believe me is a good time to let go and induct a new employees!
My hands are trembling with joy when I am writing this Blog. This is the food I grew up eating and have been wanting to have it in Chennai. Specially now during lockdown since I couldn’t travel to Mumbai or Goa due to the pandemic.
Deepika and me have been having discussion about konkan food and we started the discussion last year when lockdown was announced. Have been following up with him every other week and he kept telling me soon. Finally the dream is a reality.
Konkan food ( Goan and Konkan) has its own unique flavour of spices, coconut and kokam. The Flavours are very comforting and not too rich. The sol kadhi has its own soul and it’s the best! We ordered the fish thali and the chicken thali.
The fish thali had bangda/ mackerel rava fry, prawn curry with kokam, kismur ( typical goan salad made using dry fish), kosambir ( veg salad), steamed rice and sol kadhi ( spicy kokam juice in coconut milk) it is a digestive. Like south indians have curd rice end of the meal people from the konkan region have a small portion of steamed rice with sol kadhi.
The chicken thali has malvani chicken curry with either rice bakri ( rice chapati/ roti) or vadi ( rice puri) kosambir ( veg salad) and sol kadhi. Packed with Flavours right from the Konkan region.
A must must try meal it has its own charm and this one will definitely not disappoint you. If you have had Konkan food before go for this, if you haven’t tried Konkan food before you have to experience this Flavours. Very limited uncomplicated menu. Btw they buy their produce fresh everyday. Available for delivery in Chennai , call +91 9930503526 order!
The city of Chennai has been exploding with flavours from all around India and the world. Who are giving us these delectable food? They are the kind hearted and loving home chefs who share food from their home kitchens!
Home chef Abhipsa has been in Chennai for awhile now and has been conducting quiet a few live cookery shows on instagram and Facebook. We have been encouraging her to start sharing the Flavours of Odia in Chennai for quite a long time now. The trigger for starting her small food delivery is the food exchange we had 2 week’s ago through our community group Eat Pray and Love that gave her the confidence that she could start taking baby steps towards her food journey!
we were lucky to be part of the first week of food going out of Abhi’s cafe. We had two style of meals one with Ghee rice Luchi Dhaba style dal tadka Alu potala bhaja ( pointed gourd fry) Pithau bhaja ( rice coated veggies tawa fry) Bilati baigana khata ( sweet tomato chutney) Odia style malpua
Another with Ghee rice Luchi Dhaba style dal tadka Chuin besara bhaja ( drumstick fry with mustard paste) Saga bhaja ( green stir-fry) Dahi bhendi ( ladies finger in yoghurt) Odia style malpua
Paneer kobi tarkari ( paneer n cauliflower curry)
Chhanka tarkari ( odia style mix veg curry)
Machha Besara( fish in mustard gravy)
Kukuda jhola ( chicken gravy with potato odia style)
For people who want to know. Odia food like Bengali food is cooked using Mustard oil Odia Cuisine is the cuisine of the state of Odisha. It has developed over time with local culture and agriculture and hence has its distinct items and practices. Odisha borders both north Indian states and south Indian states and consequently is similar to the cuisines of South and North India ( wiki)
For us it was totally delicious home cooked comfort food that came with the best ingredients and flavours from Abhipsa’s home kitchen. The Flavours were definitely extra special because it was loaded with love and affection. If you are in Chennai and looking to taste the Flavours of Chennai. Please reach out to Abhipsa on +91 99401 28965