Koreatown Takes Over at Chai Pani Atlanta

I use to call myself a Korean food enthusiast because I’ve probably tried ten different Korean restaurants around Atlanta. Truth be told, I’m more of a Spicy Seafood Tofu Soup enthusiast because that’s the only thing I ever order when I go to Korean restaurants. Looking back after attending Koreatown Takeover at Chai Pani, I must say I’ve failed miserably to thoroughly savor the Korean cuisine offered in Atlanta.

The event was meant to celebrate Chef Deuki Hong and writer Matt Roddard’s new Korean cookbook titled Koreatown. All attendees went home with a copy of the beautifully illustrated book with hundreds of Korean recipes. A group of chefs from Chai Pani, Heirloom Market BBQ, Gaja Korean Restaurant, Buxton Hall Barbeque (North Carolina), and chef-at-large Chris Hathcock gathered together for one night to create a five-course meal of savory and seoulful dishes inspired by recipes from Koreatown.

Thirty minutes into the event, all 140 seats at Chai Pani Decatur were filled. Each guest was equipped with a cocktail or beer to start, and an hour later, the feast began. Everyone quickly picked up their chopsticks, and for those who were chopsticks challenged, they had their forks and knives ready to go!

Rainbow Banchan (side dishes) created by all the chefs
Rainbow Banchan (side dishes) created by all the chefs

A banchan tray presented with texture and flavors ranging from soft and crunchy, to sweet and sour that accommodated all palettes. My particular favorite was the beet and lime juice pickled cauliflower (the bright pink dish in the photo) prepared by Deuki Hong, one of the authors of the book.

Los-Pyunche

Los-Pyunche Smoked galbi trip-tip, shaved onion, Korean pear, sesame leaf, uja mayo, soy wasabi dressing by Atlanta’s very own Heirloom Market Barbeque.
Los-Pyunche
Smoked galbi trip-tip, shaved onion, Korean pear, sesame leaf, uja mayo, soy wasabi dressing by Atlanta’s very own Heirloom Market Barbeque.

This dish was so delicious that it deserves a full presentation and a close up. You can savor similar tender and flavorful pieces of meat at Heirloom Market Barbeque located at 2243 Akers Mill Rd SE.

goan-chujang pork vindaloo, idli  (fermented & steamed rice&urad dal cakes) by chef Meherwan Irani & James Grogan of Chai Pani
goan-chujang pork vindaloo, idli
(fermented & steamed rice&urad dal cakes) by chef Meherwan Irani & James Grogan of Chai Pani
Smoked Beef bulgogi sausage, Carolina gold rice grits, kimchi, and radish gold rice grits, kimchi, radish by Chris Hathcock.
Smoked Beef bulgogi sausage, Carolina gold rice grits, kimchi, and radish gold rice grits, kimchi, radish by Chris Hathcock.

These two dishes took me by surprise. I didn’t expect Korean dishes to carry such drastic flavors. Chef Irani and Grogan’s dish was a blend of Korean and Indian spices while Chef Hathcock’s dish was a Korean and Southern comfort fusion. I was pleasing surprised.

Although everyone seemed generously fed with more than enough food, Chef Deuki’s last dish—the classic fried chicken — still generated a lot of excitement. And the chicken tasted as good as it looked – crispy on the outside, succulent and soft on the inside, fulfilling to the core.

 Korean fried chicken with roast garlic heads and scallion salad.

Korean fried chicken with roast garlic heads and scallion salad.

Once three dishes and several cocktails were consumed, I noticed the upbeat K-pop music playing in the background. I asked my neighbor if Korean music had been playing this entire time, and he amusedly answered that he had been too focused on the food to notice any music. I think that’s a very good indication of the food!

The dessert was my all time favorite ice-cream, Melona Melon ice-cream bar. Although all the dishes presented were made at the event and difficult to replicate, you can always purchase Melona Melon at any Korean/ Asian market near you. It’s an irresistible chunk of flavored ice to cool you down in the Hotlanta summer.

I left the event completely satiated and with a change in perception about Korean food and food in general. I’ve always been so basic (for lack of a better word) when it comes to ordering food. I deemed fusion restaurants unauthentic. Perhaps, fusion restaurants are unauthentic to their native countries, but not for Atlanta, a city with such diversity in both people and cuisines.

~ By Vy Nguyen, current intern at Go Eat Give. Vy was born and raised in a small village in Vietnam and attends Emory University studying Economics and Linguistics.

Learning about Muslim Contributions to Civilization

The Medieval period that directly preceded the Renaissance is often regarded as a primitive age of thought for civilizations at this time but as the Western world struggled to develop, the Islamic world flourished from the development in sciences and advancing their culture. The time of Islamic enrichment is often misrepresented and under-appreciated to common historical accounts of this era, therefore it is important to appreciate all contributions that come from various regions in order to create a global understanding of different cultures.

On Tuesday, March 4th Go Eat Give partnered with The Atlantic Institute to host a lunch and learn event to educate the Atlanta community about Muslim contributions to society presented on contributions that the Islamic world had brought into society during the European middle ages. Georgia State University Political Science Professor Rashid Naim and Fairyal Halim  from the Islamic Speakers Bureau of Atlanta shed light on the Islamic Golden Age, depicting it as a spread of humanism from Arab states to Europe which was the underlying philosophical movement that led to the era of the Renaissance.

muslim contributions

The presentation weighed heavily on the impact Muslims had on public education. Halim spoke about the Islamic civilization as the first that placed importance on educating the masses by democratizing education. Arabic was the “language of civilizations” and attracted scholars from all over the world. The city of Cairo in Egypt houses the oldest university that has been continuously open till date. Many educational awards used today come from the Islamic culture, such as the concept of achieving a diploma, and wearing a graduation cap. Have you ever wondered why the graduation cap is flat? Traditionally, scholars would balance the Qur’an on their heads so it was designed to be flat.

muslim contributions

With the growth of educational programs, the Arabic world also advanced health care at the time. Cairo became home to the Ahmad ibn Tulun hospital that opened it doors citizens of all faiths and backgrounds and is considered to be one of the first institutions to offer assistance for the mentally ill. Throughout the Arabic world, other hospitals were opened, mimicking the secular structure of Tulun Hospital. Another great invention that society has probably taken for granted was soap. These fundamental necessities that we rely on everyday for health safety and overall cleanliness are all due to the advancements made by the Arabic world during the Medieval era.

muslim contributions

The mission of Go Eat Give’s speaker series is to educate the public of the cultural contributions of Islam in society, an often overlooked segment of the population in the west. The programs are funded by the One Region Atlanta grant, dedicated to building a more inclusive region by providing civic engagement and community building opportunities that connect metro Atlanta residents of all cultural and faith backgrounds.

~ By guest blogger, Lilly Iijima. Lilly is a student at Oglethorpe University pursuing a major in International Studies with a minor in Japanese. Growing up in a multi-cultural household, she has seen first-hand the power of personally experiencing a different culture to eliminate previous misconceptions. Through this work, Lilly is committed to educating others about different countries and regions while learning about them herself.  

A “Culturally Fresh” Lebanon

 

Go Eat Give had the pleasure of welcoming a new group of attendees to Destination Lebanon at Nicola’s Restaurant last week!  The Greening Youth Foundation, a non-profit that works with underserved and underrepresented children to create overall healthy communities, attended the event bringing 15 students from Grady High School in Atlanta. And, this will not be the only time that Go Eat Give will host the Greening Youth Foundation. We are excited to announce that Go Eat Give has decided to partner with the Greening Youth Foundation to create a new program entitled “Culturally Fresh”. The aim of the program is to help raise awareness of international cultural and environment issues among the youth in the southern United States.

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The night started off with appetizers – hummus and baba ganoush, and a Q&A session with Lebanese born Nicola, who was an educator himself before he opened his restaurant about 31 years ago.  The students were full of enthusiasm and asked him lots of questions about his life growing up in Lebanon and immigrating to the United States. In addition, they had to complete a treasure hunt assignment on Lebanon. The assignment included questions about the typical Lebanese diet, interesting facts, and history of Lebanon.

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The second course included stuffed grape leaves, fried artichoke hearts, traditional fattoush salad, tabbouleh, and kibbee, which were all delicious. Later, the main dishes served were kafta with Lebanese rice, chicken a la beef, and chicken with artichoke hearts.  Dinner was especially exciting since most of the students from Grady High had never tried Lebanese food before!

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The bunch also had a unique opportunity to hear from Mr. Hrair Balian, Director of the Conflict Resolution Program at The Carter Center and adjunct professor at Emory Law.  He is also Lebanese born, specializes in Middle East conflicts, and speaks English, French, and Armenian.  Hrair discussed the culture of Lebanon, including how it evolved through time due to the influence of other countries and how this evolution has created the rich diversity of Lebanon’s population.

After the speaker and discussion, we were able to taste baklava for dessert (my personal favorite!).  Baklava is a rich and sweet pasty made of thin layers of filo dough and filled with nuts and honey.

Lastly, the students got a lesson in Dabke dancing from Nicola.  Typically there is a dabke leader, and the group joins hands together and stomps to the beat.  We had a blast, and theentire crowd at the restaurant got together for a line dance around the room.

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We are very excited about the future of Culturally Fresh and truly enjoyed the students joining in on the food, friends, and fun.

Go Eat Give organizes Destination Turkey

As part of our monthly focus on cultures in Atlanta, Go Eat Give hosted Destination Turkey an evening to discuss the cuisine, culture, travel and issues in Turkey. The event was held at Cafe Mezo, a Midtown establishment opened in January 2014 by two brothers who migrated from Istanbul. Kemal, one of the brothers, was visiting US as a tourist, and met his future wife. They got married and decided to stay back for 2 years to gain some experience living abroad. Turned out their passion for the restaurant business lasted much longer, so they decided to open another restaurant in Atlanta (the first one being in Istanbul).

The evening started with networking and cash bar featuring traditional Turkish beverages such as Ayran (non alcoholic yogurt, water and salt), Boza (fermented bulgur with water and sugar), Raki (strong, clear, anise-flavored spirit, similar to Greek ouzo and French pastis), and a selection of Turkish beer, wine, tea and coffee.

Turkish food at Cafe Mezo

A private space upstairs seated 50 Go Eat Give guests who enjoyed family style dinner in an in time environment. Cold Mezes (appetizers) included delicately spiced shoksuka (eggplant salad) and sweet and savory carrot salad, served with warm bread. For entree, long wooden planks boasted tender pieces of Mezo lamb kebabs and boneless chicken kebabs, decorated over thin sheets of pita and dressed with an unassuming bulgur and onion salad. Vegetarian diner enjoyed a special platter of grilled vegetables prepared just for them. For dessert, we had homemade Turkish Baklava with chopped pistachios and honey, that tasted like it had just come out of the oven a few hours ago.

Dr. Mustafa Sahin, who runs academic affairs at the Atlantic Institute shared his journey of coming to the US. He said when he wanted to go abroad to study, he only thought about US. Except for the good education system, he was fascinated by the fast cars (as seen on popular TV show Knight Rider) and the city of Miami, where Turkish people dream to have a home at. When he arrived in Atlanta, he realized that the popular Italian restaurant called Veni, vidi, vici is actually a Julius Caesar phrase that means “I came, I saw, I conquered” that originated from Zile, a Tokat province in Turkey, where Dr Sahin grew up.

Dr Sahin pointed out that Turkish-American relations dated back to 1802 when President Jefferson appointed a US consulate to Smyrna, Turkey. Even today, Muhtar Kent, Chairman and CEO of Coca Cola, cardiothoracic surgeon and award-winning author Mehmet Öz, along with a number of scientists, professors, and business leaders are contributing to the society at large.

Click here to see the full speech by Dr Mustafa Sahin

Live entertainment was performed by a local artist, Joshua. A self taught American dancer, he was deeply interested in the male form of belly dancing called köçek.  Popular in the Ottoman culture, the köçek was typically a very handsome young male rakkas, “dancer”, usually cross-dressed in feminine attire, employed as an entertainer in the courtrooms. The male dancers were generally more prized than the female ones.

Watch live köçek dance at Destination Turkey.

Joshua wowed the crowd with his sword balancing acts and encouraged the audience to participate. Not everyone felt so confident with sharp edged swords on their heads, but at least they posed for photos and had the most unique Turkish experience in Atlanta.

Go Eat Give organizes Destination events every month featuring a different country. Sign up for our mailing list to receive an invitation for the next destination.

See photos from Destination Turkey

Cafe Mezo
794 Juniper Street
Atlanta, GA 30308

Atlanta Food and Wine favorites

The second annual Atlanta Food and Wine Festival took place this weekend in Midtown Atlanta. With three days of over 80 demonstrations, private dinners and tastings, the festivals was one of the best experiences foodies could have. Chefs, authors and restaurant  owners from all over the south were showcased, while patrons from around the country came to eat, drink and learn.

One of the biggest attractions of the festival were the Tasting Tents. A $100 ticket would get you into an all-you can-eat-and-drink exhibition created by some of the best culinarians, for three whole hours. The Festival Tasting Tents were designed to lead guests through a culinary exploration of the South, featuring themed tasting “trails” like Bourbon, Craft Beer, Wine and Spirits, Farm Fresh, Seafood, Whole Pig, Fried Chicken, Southern Snacks, Global Inspirations and more. We are talking over 100 tasting tents in one area!

While I did my best to investigate each and every vendor at the festival, it wouldn’t have been humanly possible to eat and drink everything. However, from whatever I managed to taste, here were some of my personal favorites.

One Hot Mama’s – Hilton Head based BBQ restaurant served Asian BBQ chicken skewers with your choice of a spicy or sweet sauce, served on a bed of Israeli couscous salad. The flavor was a good fusion of American, Asian and Middle Eastern, something you wouldn’t find anywhere else. It was also appropriate to eat here being Mother’s Day!

White Oak Kitchen and Cocktails – The best fried chicken I ever had! The server told me that chef Vaughn makes his own caramel sauce and lets the chicken soak in it over night. Then he drizzles it with salt and flour and deep fry’s it to perfection. The restaurant is scheduled to open soon in Atlanta.

French Board Chocolates – Artfully created, dense dark chocolate truffles made with caramel, salt and flavors that will satisfy your sweet cravings. They even have an Indian kulfi truffle that is milk chocolate ganache infused with rose, cardamom and toasted pistachios. The chocolates are not too sweet and come closest to what you will find in Europe. Yes, you can purchase them online.

Little Savannah – I give them credit for the most creativity. Being under the Farm Fresh banner, they were able to present something unique and delicious. Almond bread pudding with poached Georgia grown peaches, a hint of blueberry sauce, cream sabayon and drizzle of candied pecans – now that’s a burst of flavors in your mouth. Little Savannah is actually located in Birmingham, Alabama and serves community farm tables every Wednesday.

Cookie Underground – Who would have thought dessert can be good for you? Chef Kim has made it happen with her hand crafted organic veggie cookies. Rutabaga, carrots, sweet potatoes and parsnip are key ingredients for the cookies. The best part is they taste so good you won’t be able to tell the difference.

Touring Knollwood

A few more days still remain to tour the Decorators’ Show House and Gardens in Atlanta. Weather you are visiting Atlanta or a longtime native, it is always interesting to see how people live and what sort of art do they admire. While museums and historic homes offer you the opportunity to step back in time, show home exhibits let you visit dwellings that are currently occupied and sometimes for sale.

Last week, I had a chance to visit the Knollwood House, a magnificent estate and home in the upscale neighborhood of Buckhead. The home is designed by renowned architect Phillip Trammell Schutze, while 27 of Atlanta’s prestigious designers showcase their work throughout. The 18 century estate was originally constructed by slaves and modeled after  traditional Southern style plantations. Now, the property grounds are scaled down, the home renovated in a modern style and the decor is elegant and functional.

My favorite two rooms in the home are the kitchen (not surprisingly) and the sun room. The kitchen is open and spacious reflecting old world charm and luxurious conveniences. The wood panelings cover oversized appliances and the expansive counters are all in marble. I love how the kitchen overlooks the garden and has its own herb garden by the window. It is designer by Laurie Lehrich of Design Galleria.

The solarium or sun room is something we do not find in homes very often these days. At Knollwood, it was one of the largest rooms with stone floors, floor to ceiling windows, giant indoor plants and comfortable furniture. Designer John Oetgen did absolute justice to this place. Its the perfect place for me to write or have a home office!

There are also culinary demonstrations taking place at the pavilion in front of the home. James Farmer presented “Farmer To Table: Food and Flowers,” and autographed his books. There is food available for purchase by Carole Parks catering, which could be enjoyed in the garden. The 42nd annual Decorators’ Show House and Gardens ends on May 13, 2012.

Photos courtesy of Jeff Roffman

How to eat Halloumi

This coming weekend, I will be presenting at the Travel Adventure Show in Atlanta. I will be cooking a dish from Cyprus for the Fiery Food Challenge. The dish is Halloumi with Red Peppers, Capers and Olives Dressing. It is hearty, spicy and delicious with layers of different flavors creating an explosion in your mouth! Halloumi is a firm, chewy, salty cheese made with goats milk and is traditional to Cyprus. It is sliced like fresh mozzarella, grilled and served in sandwiches and salads. During summers, it is eaten raw with fresh watermelon. Halloumi can also be grated and served over pasta.

Here is the recipe for the what I will be making. If you would like a taste, stop by the Fiery Foods stage on Sunday, Oct 23 at 1pm at the Cobb Galleria.

Halloumi with Red Peppers, Capers and Olives Dressing

(Serves 4-6)

 Ingredients
·        4 tbsp olive oil
·        8 slices Halloumi cheese, 1/2″ thick
·        2 large peppers, cored, de-seeded and cut into 3/4” strips
·        2 garlic cloves, crushed
·        2 tbsp capers, rinsed and drained
·        16 black olives, pitted
·        1 tbsp each of chopped fresh mint, and chopped flat-leaf parsley
 
For the dressing
·        2 tbsp white wine vinegar
·        6 tbsp extra virgin olive oil
·        1/2 tsp Dijon mustard
·        1 tbsp chopped fresh coriander leaves
·        1 small red chili, de-seeded and chopped

 

Method

Heat oil in a large pan and stir fry the peppers on medium heat until fully cooked. Add the garlic, capers, olives and herbs, fry for 1-2 minutes. Transfer to a bowl and set aside.

In the same fry pan, grill the Halloumi slices until brown on both sides, turning once. Meanwhile, make the dressing by combining all the ingredients in a blender or food processor. Set aside.

When ready to serve, place 6 toasted slice of baguette or crusty bread on a plate, scoop some of the pepper mixture over the bread distributing evenly. Set one piece of the cheese on the pepper mixture.  Drizzle the dressing over Halloumi and red peppers. Serve immediately. 

Horn for Africa dinner fundraiser

Cooking instructor and a good friend, Durrain and I hosted a fundraising dinner for the Horn of Africa this past weekend. We cooked an African inspired dinner for about 50 people and invited neighbors, family and friends. The event was held at Durrain and Navaz’s clubhouse in Kennesaw, GA.

According to the news media 29,000 children under the age of 5 have perished in Somalia due to famine. We tried to make a small difference by getting-together in our communities, bringing people together through food and raising awareness of what mankind is facing in other parts of the world. We were able to raise over $800, all of which will go to OXFAM international for Somalia famine relief.

We took a moment of silence to honor the victims of September 11, 2011. Then a local Acapella group sang a few American patriotic songs, followed by cheerful notes. Between the singers and African music, we had entertainment throughout the evening!

The dinner was a delicious feast from all over Africa! A lot of people had never tried some of these dishes, so they were in for a real treat. We prepared Nigerian style okra, cabbage and potatoes; chichen kukupaka, Kenyan chicken curry in coconut sauce; Moroccan couscous with roasted vegetables. Durrain bought a whole baby goat with which she made an Ethopian stew called Doro Wett. She also made some Indian style biryani remembering those Indian settlers in Africa.

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Local African businesses also donated items for the event. Ledet Ethiopian restaurant in Atlanta made special stuffed Injera sandwiches and chicken Doro Wett. It was gone in no time! The Yeshi Food Mart in Clarkston contributed traditional bread and rolls of Injera, a spongy Ethiopian flat bread made with Teff flour. For dessert, we prepared a hearty Burundi peanut cake as well as sweet potato casserole. The kids enjoyed it with vanilla ice cream.

A big Thank You to everyone who attended the event and made a contribution, also to our sponsors Ledet Ethiopian restaurant and Yeshi Food Mart! If you missed it but would still like to make a contribution to the Somalia famine relief, please make a donation online.

Southern Belle and MasterChef

Whitney Miller, Season One Winner of America’s MasterChef made an appearance at The Cook’s Warehouse in Decatur, Georgia this Friday, signing her new book MODERN HOSPITALITY: Simple Recipes with Southern Charm.  I had the pleasure of talking to this delightful young lady, who has wowed America with her rare combination of youth, beauty and talent.

Chef Gordon Ramsey was not too sure of her in the beginning, calling her a “lamb waiting to be butchered” but slowly caved in after tasting her oven fried crispy catfish and other tasty treats. Growing up in a small town, Whitney rarely had the opportunity to dine at fine restaurants or try ethnic foods, but she perfected southern cuisine like no one else! As her small town of Poplarville in Mississippi cheered on, Whitney became the first winner of FOX’s hit show MasterChef, published her first recipe book, opened a cafe, made TV appearances and started a catering business (all at the age of 22).

As I chatted with Whitney, I learned that she is not only down to earth, friendly and charming, but she also holds a strong competitive spirit. She use to play sports in school which helped her a lot during the MasterChef competition, she said. Whitney got along very well with the other contenders (as oppose to the people in Season 2). She also shared her stories of being in Los Angeles, having Indian food for the first time and making paninis over irons in the hotel room when they weren’t allowed to go outside. Looks like it was a fun experience but she is glad that it’s over and now she gets to watch others compete.

It’s amazing how Whitney has limited exposure to the world, yet feels totally at home in the kitchen, enough to be recognized as a real authority. It is inspiring to anyone who may feel limited (by their surroundings, age, knowledge, resources, etc.) but has a strong determination to succeed. She has proved that all you need to do is just believe in yourself, follow you path and success will come to you.

Here is Whitney’s winning recipe that caught Gordon’s attention. It is also the same recipe Season 2 contestants had to prepare during one of the challenges.

 

Oven Fried Catfish with Fresh Dill Tartar Sauce

From the book MODERN HOSPITALITY: Simple Recipes with Southern Charm.

Catfish

Some tastings from Whitney's new book

Serves 4

1 cup low-fat buttermilk
4 catfish fillets (about ½ pound each)
¾ cup fine-grind cornmeal
¾ teaspoon onion powder
¼ teaspoon garlic powder
½ teaspoon lemon-pepper seasoning
½ teaspoon salt
¼ teaspoon crushed freeze-dried chives
Pinch of cayenne pepper
2 Tablespoons canola oil

Tartar Sauce

Ingredients:

1 cup mayonnaise
2 teaspoons stone-ground mustard
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
½ teaspoon ground black pepper
¾ teaspoon minced fresh dill
¾ teaspoon minced fresh chives

Directions:

To prepare the fish: Pour the buttermilk into a shallow baking dish. Place the catfish fillets in the buttermilk and turn to coat. Refrigerate for 25 minutes.

Preheat the oven to 400°F.

Combine the cornmeal, onion powder, garlic powder, lemon-pepper seasoning, salt, chives, and cayenne in a shallow dish or pie plate.

Pour the oil into a large cast-iron skillet and turn to coat the bottom. Place in the oven to heat for 6 minutes.

Working with 1 fillet at a time, shake off the excess buttermilk and dredge in the cornmeal mixture to coat.

Place cornmeal-coated fillets in the preheated skillet. Bake for 10 minutes. Turn the fillets and bake until golden brown and crisp, 10 to 15 minutes (depending on the size of the fillets).

Meanwhile, to make the tartar sauce: Mix all the ingredients together in a small bowl.

Serve the hot fish with the tartar sauce.

 

Heroine from India

The second Emory conference on Religion, conflict, and Peacebuilding 2011 took place this past weekend. Yesterday, Dr. Kiran Bedi gave a public talk on “Contemporary Issues and Practical Solutions” that included her movement against anti-corruption in India. Her fame started when she issued a parking ticket to the Prime Minister of India (Mrs Indira Gandhi) and now Dr. Bedi has been responsible for apprehending chief ministers, banking fraudulent and organizers of the Commonwealth Games. Even today, of the allocations, only $16 of every $100 is actually spent on building infrastructure in India. The rest fuels corruption and bribery. Clearly, the astronomical growth of the Indian economy needs to be counterbalanced with a strong infrastructure, and sound political and judiciary systems. You can join her movement abroad by visiting NRIAC.

I first met Dr. Bedi when I was a teenager growing up in Chandigarh, India. She had come to speak of her recent achievements at our local Rotary club. Even then, she left a deep impression on me. As a powerful woman in a male dominant career, she inspired young girls like me to demand respect and transform society. She did not stop there. Over the past few decades, she has been a humanitarian, peace keeper and activist. Dr. Bedi spoke about the need for our youth to be giving, to serve the communities and participate in the political affairs. Watch the video where Dr. Bedi gives her message.

                                    Video Kiran Bedi on youth

If you are not familiar, here is a brief background on Dr. Bedi (from the web)….

Dr. Kiran Bedi is an Indian social activist and retired Indian Police Service Officer (IPS) and became the first woman to join in 1972. She worked as Police Advisor to the Secretary General of the United Nations. Since retirement, she founded two non-profit organizations: Navjyoti and India Vision Foundation, which seek to improve the lives of Indians through education, addiction treatment, and programs for women and children living in India’s slums, rural areas, and prison. She has won numerous international awards for her courageous work in Indian prison and justice reform, including the equivalent of the Asian Nobel Prize. She has been the host of popular Indian court television, as well as the subject of the critically acclaimed documentary of her life, “Yes, Madam Sir”.