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!

Yogita Uchil Human factor corporation

The big bong lunch ❤️
Sundays are special but this one was super special.
It was my birthday weekend and we were invited to dine with  Joy and family.

Joyadrita (Joy) is a home chef who cooks up authentic Bengali food with recipes from her mom and grandma. Chennai is indeed lucky to have someone like her in the city. Joy has done couple of pop ups and food festivals in Chennai as well as mumbai.

How can we start a Lunch without the spirit? Joy’s husband Ragav makes excellent mojito I was told and mojito it was, must say the best that I have had so far!

The lunch was an elaborate affair. Started with the Bengali chicken cutlet, my eyes opened wider as I saw the cutlet puff up like a Puri when fried.

Bhetki Jhaal diye/Sea bass in mustard gravy, being a fish lover was my favourite. The fish was super fresh and the preparation was subtle yet so yummy!

Chingri Bati Chorchori/Freshwater shrimps in a spicy mishmash. The prawns were soft and sweet and the masala was perfect!

Robibarer Laal Manghsher Jhol/Sunday Mutton Curry. With my boys who love mutton this sure was a perfect sunday treat. Bongs make the best mutton I say, the flavour of the musturd oil compliments the flavour of the meat.

Off course we had to have some vegetables too. Phoolkopir Rosha/Cauliflower florets in a silken, flavorful gravy.

Sobji diye ghee bhaat/Bengali Style ghee rice with seasonal vegetables. The flavour of the ghee was intense and perfect combo for the mutton curry!

The sweet chutney was more like a dessert, seasoned with the onion seeds the flavour was tangy yet sweet. Traditional this chutney is relished with papad and we had it the traditional way. This reminded me of how few people in the south have a combo of payasam and papadam. After all we Indians have so much similarity in our food habits irrespective of which part of India we belong too!

Lucky to have had this meal during the season of nolen Gur. Nolen Gur is date jaggery that is available in Bengal only during winter and is the best jaggery with loads of health benefits. We got to gorge on the nolen Gur rosgulla!

And the story does not end there, we Love people who love our food and we want to give them more food. That’s exactly what happened to us. We had some take aways too. Must confess the most environment friendly packing, every small detail was taken into consideration when Joy thought of starting her home cooked food service. Her husband has been a pillar of support with fabulous packaging ideas.

I really think that we are so blessed to have home chefs like Joy who spread happiness and joy through food!

A point to note, most of the Home chef’s are passionate about what they do, they don’t do it only for the monetary benefits. The ingredients that most of them use are from their home kitchen and are always hand picked with care and yes hence they do work a bit expensive. But the Joy that you get from the food that comes out of their kitchen is soul satisfying. Show them love and affection ❤️

For authentic Bengali Home cooked food in Chennai reach out to Joy on +91 84520 98701 Instagram handle https://instagram.com/foodofjoyflavoursofbengal?igshid=16z0nkx5yj5xx

Hotel kannappa is a one of those restaurants that believes in traditional style of cooking that is very rarely found in today’s fast food world. Their spices and masala’s are all made inhouse in Trichy where the brand was born.
The recipes are brought down from the grand mother’s and mothers and most of the dishes are slow cooked on woodfire. There is definitely no short cuts to a good meal.
This fish, chicken and Mutton are sourced fresh everyday. The highlight of the meal is the finale the elaneer/ tender coconut payasam.
Coimbatore has two outlets ( mind you all their outlets are owner run) one near the airport and another at ganapathy.

We started our lunch with the traditional soup Chettinadu Nattukoli Rasam
Chettinadu Aatu Eraichi Saru.

Spl Kannappa chicken
Chettinadu Pepper Chicken
Mutton Sukka
Mutton Nalli Sukka
Mutton Kola urundai
Yeral Milagu piratal
Vanjaram Tawa Fish
Butterfly prawns
South Indian Fish Fingers
The starters were a riot of flavours with everything fresh from the mutton to thr chicken to the fish and prawn. Each dish had unique flavours and spices.

The best main course and the most favourite dish in South India. Mutton biriyani!

The finale was ultimate with the elaneer payasam!

Hotel kannappa is based at ganapathy in Coimbatore. All their hotels are owner run. They are a 20 years old brand that started in Trichy in the year 2000. With 5 restaurants in Trichy one in tanjavur and 2 in Coimbatore they are bringing back traditional food to people in South India.