Irrfan beats me as the coolest guy in the room: Tom Hanks
CAMPUS | 6 HEALTH | 8 ENTERTAINMENT | 12
Acne sufferers’ cells may be protected
against ageing
www.thepeninsulaqatar.com
THURSDAY 6 OCTOBER 2016 @peninsulaqatar @peninsula_qatarEmail: [email protected] thepeninsulaqatar
Subcontinental restaurants, especially Indian and Pakistani ones, in Qatar offer the visitors exclusive culinary deals at affordable prices. Expats living away from their hometown can experience the same taste they crave for at these restaurants.
THE TASTE OFTHE TASTE OFSUBCONTINENTSUBCONTINENTP | 4-5
Texas A&M at Qatarstudent interns with
CERN programmee
12
| 03THURSDAY 6 OCTOBER 2016
CAMPUS
Two CIS teachers chosen for King’s College Master’s programme
Two teachers from Compass In-
ternational School (CIS) have
been chosen to take part in
the King’s College London Ex-
ecutive Master’s in International Ed-
ucation. This is an innovative, part-
time programme designed specifical-
ly for teachers working in international
schools worldwide and is an exclusive
programme only available for those
working at Nord Anglia Education. Si-
mon Porter and Francis Higgins were
thw two out of 50 candidates that
were chosen for this programme.
Simon studied Physics at the Uni-
versity of Bristol before studying trum-
pet for four years at the Royal College
of Music. He has been teaching Phys-
ics for 21 years in British State schools
and International schools in Peru, Pa-
pua New Guinea, Norway, the USA, Po-
land and now in Qatar. He has written
extensively for the Times Education-
al supplement and wrote a short sec-
tion of Professor Deborah Eyres’ recent
book on “High Performance Learning”.
Francis, originally from the UK, has
lived in six countries, worked in three
and speaks five languages. He has
taught in South Korea, the UK, Thai-
land and now here in Qatar. His pas-
sion is using technology in the class-
room to innovate and inspire learn-
ing. Last year, he introduced several
new initiatives to the school, namely
ClassDojo; and a Bring Your Own De-
vice policy so that every student had
access to the Internet and an array of
wonderful educational apps. At last
year’s Digital Education Show in Du-
bai he was a guestspeaker on the topic
of improving collaborative learning in
schools.
Dr. Terry Creissen OBE, Executive
Principal, comments, “This is a great
opportunity for two teachers at our-
schools in Doha to share their exper-
tise and gain new insights with educa-
tors across the world. It demonstrates
one of the many ways our school
shows its commitment to continuous
development, recognising that every-
one can improve by learning together.”
Over 100 teaching professionals in
Nord Anglia schools applied for the Ex-
ecutive Master’s programme. Devel-
oped by King’s College London in asso-
ciation with Nord Anglia Education, the
two year, part-time Executive Master’s
programme will start in September
2016. The programme, which is fully
funded by Nord Anglia Education, will
focus on developing participants’ un-
derstanding of effective school leader-
ship in an international education en-
vironment.
“I hope this will be another tool
in my constant quest to improve my
teaching. Professionally I hope this will
enable me to take a greater central
role in Nord Anglia’s support of teach-
ers around the world. Personally I love
to help other teachers growth. The in-
itial reading from the course has al-
ready helped me to understand the
unique challenges that international
students and staff face.” said Simon
Porter. “As an educator I hope to in-
spire creativity, champion imagination
and afford students opportunities to
realise their dreams. This programme
will allow me to learn alongside like-
minded people who have a vision to
create great learning for the lead-
ers of tomorrow. Together we will re-
search and collaborate on an effective,
life-long learning programme that will
benefit our schools and make our or-
ganisation the leader in international
education,” said Francis Higgins
Taught through online and face-to-
face sessions, including residential el-
ements, the programme also features
are search project through which par-
ticipants will address a current edu-
cation issue in their own, or another,
school.
Successful completion of the pro-
gramme will result in the award of an
Executive Master’s in International Ed-
ucation from King’s College London.
“As you know we are as ambitious
for our people as we are for our stu-
dents. We are committed to support-
ing our teachers’ professional develop-
ment and career aspirations because
this will ensure that our students learn
from the best. This fantastic oppor-
tunity is exclusively available to those
working in our schools. We hope it will
build on their experience, develop their
leadership skills and prepare them for
unique opportunities while working
in a leading education environment
brings,” said Andrew Fitzmaurice, CEO
of Nord Anglia Education.
QF’s National Reading Campaign this weekend
Qatar Foundation’s
(QF) National Read-
ing Campaign hits
the road again this
weekend, and is set to en-
gage the imagination of lo-
cal children at the Museum
of Islamic Art (MIA) Park.
With a range of ‘edutain-
ment’ activities on offer,
children will be able to take
part in themed storytelling
sessions, hands-on over-
sized games, and intriguing
book swaps.
Additionally, its innova-
tive Reading Truck, a dedi-
cated vehicle operating as
a mobile library, will be sta-
tioned alongside the interac-
tive pop-up booth.
This week’s event is
part the campaign’s ongo-
ing community outreach in-
itiative, which aims to in-
spire a book-loving culture-
and demonstrate to parents
and children alike the impor-
tance of combining reading,
entertainment and quality
family time. Last week, the
National Reading Campaign
hosted activities at Hyatt
Plaza.
COVER STORY
04 | THURSDAY 6 OCTOBER 2016
In search of subcontinental taste By Amna Pervaiz Rao
The Peninsula
Nature made food, men made
cuisines. Qatar is not only a
country but a multi-cultural
bouquet of different nation-
alities, therefore, various communities
representing various cultures also de-
mand the traditional tastes of food to
appease their long-developed eating
habits.
Like other communities, the resi-
dents from south Asian countries, es-
pecially India and Pakistan are always
on their toes to discover a new eatery
that can give them the real taste that
they think is the real, because that
particular taste of cuisine fulfils their
deep-seated demands of eating sat-
isfactions.
Restaurants presenting subconti-
nental dishes in Qatar offer the visitors
exclusive deals and special offers at
affordable prices. Expats living away
from their hometown can experience
the same taste they crave for at these
restaurants. There are also eateries
catering to Sri Lankan, Nepalese and
Bangladeshi communities.
Ingredients common to many cul-
tures in the East and Southeast re-
gions of the subcontinent include rice,
ginger, garlic, sesame seeds, chilies,
dried onions, soy, and tofu. Stir frying,
steaming, and deep frying are com-
mon cooking methods.
Curry is a common dish in south-
ern, western and southeastern Asia.
On the other hand, it is not as com-
mon in East Asian cuisines. Curry dish-
es with origins in India and other
South Asian countries usually have a
yoghurt base while Southeastern and
Eastern curries generally use coconut
milk as their foundation.
The taste buds which the ex-
pats crave for can experience now
in a few restaurants located in Qa-
tar. Dakshin showcases south Indi-
an tradition with a delicate blend of
the cuisine of the five states of An-
dra Pradesh, Kerala, Karnataka, Tamil
Nadu and Telangana.
“Dakshin is known for their excel-
lent staff, reasonable rates, South Indi-
an ambiance and theme and the gen-
uine taste,” said Jatin, who was there
with his family.
“I am away from my family. I work,
earn and send money to my family in
Tamil Nadu. To visit this restaurant re-
minds me the same taste of rasam I
used to eat back home. I love visiting
Dakshin,” said Abhinav while express-
ing his feelings.
The vast variety of rasam like
lemongrass rasam, nandu milagu ras-
am and chemmeen rasam and other
items such as starters, veggies, chick-
en, lamb, seafood, rice and exclusive
appam, dosa and Kerala paratha are
also available.
It also offers mouthwatering des-
serts like vatta appam, parippu, ada
pradhaman and jigarthanda. Friday
buffet lunch consists of 60 items.
“Our taste buds crave for the au-
thentic taste, going to the restaurant
and eating what we are craving for. It
is like a blessing for the expats living in
Qatar,” said Abhinav.
Indian restaurant cuisine has been
influenced by Indian chefs who have
migrated from North of India especial-
ly Punjabi style restaurants.
Pistachio’s Restaurant
Dakshin
Dakshin
COVER STORY
| 05THURSDAY 6 OCTOBER 2016
North Indian cuisine is distinguished
by the proportionally high use of
dairy products; milk, paneer, ghee
(clarified butter) and yoghurt. Gravies
are typically dairy-based. The Mughal
influence has resulted in meat-eating
habits among many North Indians.
The Garden Restaurant which is
also known as “The Garden Mughal
and Annapurna” offers north and
south Indian cuisine. The authentic
north cuisine taste is developed from
the chefs coming all the way from
India and Nepal. As many as 162 items
are served everyday at the restaurant.
Daal and butter chicken are of the
exact the same taste as in India. Most
of the chefs are from India and Nepal.
Chef Durga Prasad is from Nepal and
chef Vishonat is from Delhi working for
the Najma branch currently.
The special menu has interesting
names which categorises the entire
menu card into sections like Shorba
(soups), Shuruaat (starters), Shaan-
e-Bavarachi Khana Murgh (chicken),
Samunder Se (sea food), Tandoor Se
Mulakaat (from the clay oven), Indian
breads (from vegetarian kitchen).
“Me and my wife love eating
the special butter chicken here, I
remember eating the same taste in
Delhi. While eating at The Garden, we
go back to the time we used to eat in
Delhi.” Lakhshman and his wife said.
The other notable places which
serve North Indian cuisines include
Royal Tandoor, Maharaja Darbar
Restaurant, Tandoor Express, etc.
Pakistani cuisine is a polished
combination of various regional
cooking traditions of South Asia.
Pakistani cuisine is very similar to
North Indian cuisine, but incorporates
noticeable Central Asian and Middle
Eastern influences and is more meat-
oriented. The Punjabi cuisine is the
most popular cuisine found in Pakistan.
Pistachio’s Restaurant is popular
restaurant in Doha for the authentic
Lahori taste. Maximum spices are
imported from Pakistan as well the
chefs and staff. The food is served
in “Karahi” (cooking pan) following
the tradition of Lahore. The “Haandi”
(copper handmade curry pot) is
imported from Pakistan to serve
different curries. These factors and
affordable prices make Pistachio’s
restaurant an exclusive Pakistani
restaurant located in Doha.
Pistachio’s menu card includes
mouthwatering dishes like nauratan
biryani, Lahori plain channa masala,
Lahori anda channa masla, chicken
harri mirch boneless handi, Mughlai
chicken, mutton korma, darbari Mughal
haandi boneless and many more.
The weekend special “Nashta”
(breakfast) is mostly liked by the Indian
and Pakistani community in Doha. The
breakfast includes exclusive Lahori
dishes, the famous halwa puri (served
with two puri, halwa and chanay). Due
to Indian visitors, they have added
vegetarian dishes to the menu.
“We carve for this “Desi Nashta”, we
wait for the weekend to arrive and
we wake up early and rush towards
Pistachio’s. The taste is absolutely the
same as Lahore. We are Thankful to
Pistachio’s chef to bring the exact taste
in Doha,” said Khalid at Pistachio’s
restaurant.
Pistachio’s Restaurant
The Garden Restaurant
The owners of Pistachio’s Restaurant.
CAMPUS
06 | THURSDAY 6 OCTOBER 2016
CMU-Q students emphasise learning aspect of internshipsS
tudents at Carnegie Mellon Uni-
versity in Qatar, regardless of
programme, are exposed to re-
al-world problem sets through-
out their education. This summer, 46
students used those practical skills
to gain experience in the workplace
through internships. Nine students
shared their experiences with fel-
low students at the CMU-Q Internship
Showcase, the first held at CMU-Q.
The forum was an opportunity for
students, particularly freshmen and
sophomores, to learn about the im-
portance of internships in a Carnegie
Mellon education. “CMU-Q prepares
you really well for doing an internship,
because you have all the basic knowl-
edge. For example, CMU-Q taught me a
lot about design thinking as a founda-
tion for solving problems, and it turns
out that McKinsey uses design thinking
for their brainstorming solutions,” re-
marked Ibrahim Soltan, who interned
at McKinsey and Company.
Several employers attended the
event to provide their perspective.
Christoph Weber, Managing Direc-
tor of HOCHTIEFViCon Qatar, super-
vised Sabal Subedi’s internship: “One
of the things that impressed me most
with Sabal is that we could give him
a task and he was able to work on it
alone. He came when he needed help,
but you didn’t have to guide him every
step of the way. That is something we
are looking for in interns, because we
are looking for somebody who actually
helps us in our day-to-day work or on
special projects.”
The students emphasised the
hands-on nature of their internships;
several made significant contributions
to the companies where they worked,
developing business plans, rewriting
code or conducting biological research.
Mounir Sheikh, who interned for a
Google team tasked with business de-
velopment in sub-Saharan Africa, said:
“My experience at Google allowed me
to affect the next billion people com-
ing online, and studying at CMU-Q is al-
so a reflection of how big my impact
can be. No matter where I go, I know
that I will make sure I am positively
benefitting my community.”
Students also heard from three
women in the Biological Sciences pro-
gramme who spent the summer at
Qatar Biomedical Research Institute
(QBRI), including Alya Al Kurbi: “One of
the most beneficial things is that we
had the chance to meet leading re-
searchers and senior scientists in Qa-
tar. So after we graduate and apply for
real jobs, we have all these scientists
who know who we are, what we did
and what we are capable of doing.”
Also presenting at the event were
Farjana Salahuddin (Ooredoo), Yaseer
El Sayed (Meddy), Sherif Rizk (United
Development Corporation), and Asma
Al Naama and Reem Hasnah, who also
interned at QBRI.
Texas A&M at Qatar student interns with CERN Detector Technology Programme
Mechanical engineering student Fahad Al
Thani was awarded a place in a prestigious
summer internship programme at CERN
in the Detector Technology Programme in
Switzerland for eight weeks.
With funding from Qatar Foundation Research
and Development (QF R&D), Fahad Al Thani is the sec-
ond Qatari student to travel to Switzerland for a CERN
internship. The first Qatari student to go to CERN was
Abdulla Al Suwaidi in summer 2015.
Fahad Al Thani said the first six weeks of the in-
ternship consisted of attending lectures centered on
the future accelerators technologies, several work-
shops and testing Gas Electron Multiplier (GEM) de-
tectors. He said he was excited to have received this
unique training and research experience. “I think the
internship was a great opportunity for me to see in
person the testing and manufacturing of the CMS
GEM detectors,” he said. “I have also enjoyed meet-
ing and working with new people from all around the
world, and gaining knowledge and experience from
them.” Fahad Al Thani is an undergraduate researcher
under the direction of Dr. Othmane Bouhali, research
associate professor and director of research comput-
ing at Texas A&M at Qatar, leads Texas A&M at Qatar’s
endeavors with CERN where he has contributed for
the past 20 years. Bouhali’s research group — includ-
ing Al-Thani — recently received an Undergraduate
Research Experience Program (UREP) grant from the
Qatar National Research Fund for a project that aims
to conduct a comprehensive simulation program for
charged particle detectors to be used in future medi-
cal and accelerator applications.
Bouhali said, “Last year our UREP project won first
place in Qatar for the work we have performed with
the CERN collaboration. This new UREP project in-
volves four new students who will get introduced to
detector technology, simulation programmes and ad-
vanced experimental statistical analysis.”
The CERN summer programm is offered to stu-
dents studying physics, computing or engineering,
and allows them the unique opportunity to join the
day-to-day work of research teams in Geneva, Swit-
zerland. CERN, founded in 1954, is the largest research
centre in the world for nuclear and high energy phys-
ics research. Texas A&M at Qatar dean Dr. César O
Malavé said, “At Texas A&M at Qatar, we encourage
our students to seek out real-world, hands-on expe-
riences — especially international ones — to enhance
the value of their degrees. These experiences help to
better prepare students for the workplace after they
graduate, and give students valuable skills they will
need to lead Qatar’s engineering future. We are proud
of Fahad for taking on this challenge and for his fore-
sight in investing in his career through this internship.”
| 07THURSDAY 6 OCTOBER 2016
COMMUNITY
Qatar Culinary Professionals team up for Salon Culinaire
The Qatar Culinary Professionals
are teaming up for the second
time with IFP Group for the up-
coming Salon Culinaire in 2nd
Annual Global Hospitality and HORECA
Show in Qatar to be held at Doha Ex-
hibition and Convention Centre (DECC)
from October 18 till 20. To further show
its commitment to the expanding hos-
pitality industry in Qatar, IFP General
Manager George Ayache sought the
advice and support of the QCP for the
second time to create a dynamic three
days of activities for hoteliers, restau-
rateurs and professional chefs.
The three days of the event will
feature; guest speakers, local hospi-
tality industry leaders, 17 culinary art-
ist competitions including Qatari Feast
Category to promote the Qatari food
which will encourage young chefs to
improve their skills, highlighted by Sa-
lon Culinaire. QCP invited as well inter-
national celebrity Chefs to do the 1st
Qatar Culinary Master Class in HQ2016.
The Salon Culinare is a heated bat-
tle where local chefs will go head to
head to showcase their talents and it is
a great platform for the Chefs to show
their skills and uncover hidden talents
to an international field of judges from
World Chefs (formally known as WACS)
to win best chef honors for their field.
In this 2nd Annual Global Hospital-
ity and HORECA Show in Qatar, Cor-
porate Partners of QCP join as well as
a sponsor of the show and some of
them will have their booth to promote
their products to the chefs, hoteliers
and other suppliers/exhibitors.
A ten-member executive com-
mittee and five adviso-
ry members recently took
charge as new office bearer
of North Indians’ Association Manag-
ing Committee for 2016-2018 tenure.
Praveen Sharma was elected as
new President of the association. The
other elected members include Muke-
sh Singh as Chairman, Sanjay Aro-
ra as Vice-President, Durgesh Gupta
as General Secretary, Anil Mehta as
Treasurer, Abhijit Sarkar as Cultural
Secretary, Kuldeep Kour Bahl as Mem-
bers relation Secretary, Shivani Mishra
as Sports Secretary, Abhishek Jain
and Monika Modi as Executive mem-
ber. New managing committee also
elected new advisory board as Harish
Kanjani as Chairman – Advisory, Milan
Arun as Head-Advisory, Punit Jain as
Advisory Treasurer, Sunita Chaturve-
di (effective January 2017) and Chan-
dra Gururani as Advisory Member.
The outgoing president Mukesh Singh
handed over the responsibilities to
the new president and the new exec-
utive committee. The incoming Pres-
ident Praveen Sharma assured that
he along with elected new managing
committee will work to carry on the
legacy set by his predecessors while
aiming to set new benchmarks for
North Indians’ Association. The asso-
ciation, Doha Qatar is a unique non-
profit social cultural Organisation affil-
iated to Indian Cultural Centre under
the Aegis of Embassy of India. NIA’s
objective is to promote cross cultur-
al understanding and values in its
community through various commu-
nity programs. NIA organises sever-
al meets and events which celebrate
the Indian diversity in its best savour.
NIA elects newmanaging committee
HEALTH & FITNESS
08 | THURSDAY 6 OCTOBER 2016
IANS
Medication-resistant bacteria
are making it more difficult to
treat a common but severe
kidney infection, says a study.
Pyelonephritis -- infection of the
kidney usually caused by E. coli bac-
teria and which can start as a urinary
tract infection -- causes fever, back
pain and vomiting.
About half of people infected re-
quire hospitalisation. If not treated
with effective antibiotics, it can cause
sepsis and death.
“This is a very real example of
the threat posed by the emergence
of new antibiotic-resistant strains
of bacteria, which greatly compli-
cates treatment of infection,” said the
study’s lead author David Talan, Pro-
fessor at David Geffen School of Med-
icine at University of California, Los
Angeles.
In an earlier study based on da-
ta from 10 large hospital emergen-
cy departments in the US, almost 12
per cent of people diagnosed with
pyelonephritis had infections resist-
ant to the standard class of antibiotic
used in treatment -- fluoroquinolone.
That is up from four per cent in a simi-
lar study conducted a decade ago.
The new study -- published in the
jurnal Emerging Infectious Diseases
-- also documents the emergence of
infections caused by a specific strain
of E. coli that is resistant to additional
types of antibiotics, severely limiting
treatment options.
That strain, dubbed ESBL for the
antibiotic-destroying enzymes it pro-
duces (extended-spectrum beta-
lactamases), was not detected in the
previous study.
Currently, there are only a few in-
travenous antibiotic options to treat
ESBL-related infections, and no oral
antibiotics that are consistently effec-
tive.
The study included 453 people di-
agnosed with kidney infection. The
study participants were diagnosed
between July 2013 and December
2014 in 10 emergency departments
at large hospitals in the US.
The rates of ESBL-related infec-
tions varied from zero per cent to
more than 20 per cent, depending on
the location of the emergency room
and patient risk factors.
About three of every four people
infected with ESBL-producing E. co-
li were initially treated with antibiot-
ics ineffective against that particular
strain of bacteria, placing them at risk
for poor outcomes, the researchers
reported.
Antibiotic-resistance making kidney infections more deadly
QNA
Scientists at King’s College Lon-
don have found that people
who have previously suffered
from acne are likely to have
longer telomeres (the protective re-
peated nucleotides found at the end
of chromosomes) in their white blood
cells, meaning their cells could be bet-
ter protected against aging.
Previous studies have shown that
white blood cell telomere length can
be predictive of biological ageing and
is linked with telomere length in other
cells in the body.
The study, published in the Jour-
nal of Investigative Dermatology meas-
ured the length of white blood cell te-
lomeres in 1,205 twins from the Twin-
sUK cohort. A quarter of the twins
reported having experienced acne in
their lifetime.
Statistical analyses which adjust-
ed for age, relatedness, weight and
height showed that telomere length in
acne sufferers was significantly longer,
meaning that white blood cells were
more protected from the usual dete-
rioration with age. One of the genes
involved in telomere length was al-
so associated with acne in a replica-
tion sample from the UK Acne Genet-
ic study, also lead by King’s scientists.
Dermatologists have long not-
ed that the skin of acne sufferers ap-
pears to age more slowly than the skin
of those with no history of acne. Signs
of aging such as wrinkles and skin thin-
ning often appear much later in peo-
ple who have experienced acne in their
lifetime. It has been suggested that
this is due to increased oil production
but there are likely to be other factors
involved.
The researchers also examined
gene expression in pre-existing skin bi-
opsies from the same twins to identify
possible gene pathways linked to ac-
ne. One gene pathway (the p53 path-
way), which regulates programmed cell
death, was found to be less expressed
in acne sufferers’ skin. This requires
further investigation to identify other
genes involved in cell aging and how
they differ in acne sufferers.
Lead author of the study, Dr. Si-
mone Ribero, a dermatologist from the
Department of Twin Research and Ge-
netic Epidemiology at King’s, said: “For
many years dermatologists have iden-
tified that the skin of acne sufferers ap-
pears to age more slowly than in those
who have not experienced any acne in
their lifetime. Whilst this has been ob-
served in clinical settings, the cause of
this was previously unclear.
“Our findings suggest that the cause
could be linked to the length of telom-
eres which appears to be different in
acne sufferers and means their cells
may be protected against aging. By
looking at skin biopsies, we were able
to begin to understand the gene ex-
pressions related to this. Further work
is required to consider if certain gene
pathways may provide a base for use-
ful interventions”.
Acne sufferers’ cells may be protected against ageing
FOOD
10 | THURSDAY 6 OCTOBER 2016
By Dorie Greenspan
The Washington Post
I’m writing to you from Par-
is, where the weather is still
sunny and warm but the
markets are decked out for
fall. The hard-shell squash are com-
ing in; the figs and plums are peter-
ing out. Apples are plentiful and will
be for months ahead. Thank good-
ness! Apples are a harbinger of fall,
and they’re also a baker’s best friend.
Take an apple, apply heat and you’re
guaranteed that what you get will be
satisfying.
Sure, you can make a pie or a tart
- I’ll be doing that - and crumbles and
crisps and turnovers and fritters. But
for pure coziness, nothing beats an
old-fashioned baked apple.
Baked apples were a dessert of
my American childhood, but it was in
Paris that they became something I
loved. In France, people don’t bake
at home with the enthusiasm that we
Americans bring to the craft. They do
bake apples, though - stuffed with
dried fruit, spiced and basted with
pan syrup. The dish is so popular that
when you look at apple charts, which
turn up often at the market here and
more often in French food magazines,
you can be sure there will be a note
when a specific kind is good for pom-
mes au four.
In America, baked apples typical-
ly are made with large apples such as
Romes, Empires and Cortlands. For
years, that’s what I used; those ap-
ples give you plenty of room for stuff-
ing, and they bake to a spoonable
consistency, which is lovely for some
people and too close to nursery food
for others. But in France, you’re as
likely to find a baked Gala or a Gold-
en Delicious, the latter an apple the
French seem to appreciate more than
we do. The benefit of baking those
smaller apples is that they’re, well,
smaller: You don’t get as much fill-
ing, but you do get what seems like
just the right size portion. More Mama
Bear than Papa or Baby.
Given my propensity for tinkering,
it’s no surprise that I like baking ap-
ples. They can be stuffed with any va-
riety of good things. In this version,
the filling is a mix of soft, sweet dried
dates, spice cookies, maple syrup and
little pieces of fresh lemon: chosen
for their deliciousness, bien sûr, but
also because these are ingredients
that I almost always have at hand. I
know that adding maple syrup to
dates sounds like sugar on sugar, but
it turns out that with the spice and
lemon, the combination is just right.
You’ll see.
Dorie Greenspan’s Fall-in-the-Air Baked Apples4 servings
MAKE AHEAD: The baked apples
are best within a few hours of being
made. You can keep them covered in
the refrigerator overnight, but their
texture will not be as soft and com-
forting.
Ingredients
For the apples
1 lemon, cut crosswise in half
8 plump pitted dates, chopped
4 Lotus brand Biscoff or Speculoos
cookies, chopped
3 or 4 tablespoons pure maple syrup
4 large apples, such Golden Delicious
or Gala
4 tablespoons (1/2 stick) unsalted
butter
3/4 cup apple juice or water
For serving (optional)
Ice cream
Heavy cream
Creme fraiche
Plain yogurt
Steps
For the apples: Preheat the oven
to 350 degrees. Have a baking pan at
hand that will hold the apples com-
fortably.
Slice off a strip of lemon peel from
one lemon half, cutting away the bit-
ter white pith. Remove 8 segments
of lemon (also with no pith) from that
same half and chop them finely. Toss
the chopped lemon into a bowl with
the dates, cookies and 2 tablespoons
of the maple syrup and stir to com-
bine.
Peel the apples from the stem end
down to their midpoints; reserve the
peels. Rub the peeled part of the ap-
ples with the remaining lemon half.
Core the apples, taking care not to cut
through to the bottom. (If you prefer,
you can cut a small slice from the top
of the apple and scoop out the core,
scooping away a little extra apple all
around, so that you create a “bowl”
for the filling.)
Cut half the butter into 8 pieces.
Put a piece of butter inside each apple,
then divide the fruit filling among the
apples, spooning it into each cored
section and allowing it to mound on
top if you have excess filling. Top each
apple with another piece of butter.
Pour the cider, juice or water in-
to the baking pan. Cut the remaining
butter into small pieces and toss it in-
to the pan along with the reserved
apple peels, the piece of lemon peel
and 1 tablespoon of the maple syrup.
Stand the apples up in the pan.
Bake the apples for 60 to 75 min-
utes, basting every 15 minutes, until
they are soft enough to pierce easily
with a thin knife.
After about 30 minutes, taste the
pan juice. If you’d like it a bit sweet-
er, stir in the last spoonful of maple
syrup.
Transfer the apples to a serving
platter or put each apple in a bowl.
The apples can be served with or
without the basting liquid. If you’d like
the juice to be more syrupy, pour it in-
to a small saucepan and boil it down
for a few minutes.
Serve the apples after they’ve
cooled for 10 minutes or when
they’ve reached room temperature. If
you’d like to serve cream, top the ap-
ples with it or serve it on the side. Do-
rie Greenspan’s preference is to serve
warm apples with ice cream; the con-
trast is fun.
The apples are good on their own
and nice with heavy cream or yogurt
or creme fraiche poured over them.
Nutrition | Per serving (using 2 ta-blespoons butter): 250 calories, 1 g protein, 46 g carbohydrates, 8 g fat, 5 g saturated fat, 15 mg cholester-ol, 45 mg sodium, 3 g dietary fiber, 37 g sugar
For pure coziness, nothing beats sweetness of a baked apple
FASHION
| 11THURSDAY 6 OCTOBER 2016
By Thomas Adamson
AP
The Louis Vuitton red carpet was
rolled out at the historic Place
Vendome on Wednesday for a
much-needed happy ending to
a dark Paris Fashion Week sea-
son, marred by the multimillion-dollar
heist of Kim Kardashian West’s jewelry.
A roll call of actresses including Ali-
cia Vikander, Jennifer Connelly, Michelle
Williams, Sophie Turner and a heavily
pregnant Lea Seydoux joined tennis star
Roger Federer in the front row — pos-
ing with Vuitton’s lauded designer Nico-
las Ghesquiere.
And what a show it was.
Here are the highlights of Wednes-
day’s ready-to-wear collections, cap-
ping the spring-summer 2017 season.
Louis Vuitton: The Clothes
In Ghesquiere’s finest collection since
restyling the house in 2013, the French
designer exposed his passion for the ‘80s
and riffed on science fiction. Big hair, big
shoulders, big sparkle, big prints, big eyes:
that was the mantra for spring-summer.
Bold sunset-shaped eye make-up
that stretched from ear to ear setting
the fashion dial firmly to the age of
Glam Rock. That era was also known for
its obsession with sci-fi films, referenced
by Ghesquiere in three-dimensional
stereo-sound in this 45-piece show.
Styles that evoked Star Wars were
seen in lozenge patches over the bust,
curved asymmetrical forms on shirts
with metallic sheer overlay, tunic-like
gowns with boots, and armor-like white
shoulder pads that looked like they
might have been snipped from the back
of a Darth Vader paratrooper.
But the beauty of this collection was
in its remarkable stylish silhouettes and
the deftness of the cuts that made it a
more grown-up display that we’ve be-
come used to.
A loose gray jacket with structured,
mushroom-shaped oversize sleeves
produced a stylish silhouette as it gen-
tly curved out at the bottom — in almost
deconstructed patches.
The designer, who revitalized Balen-
ciaga during his tenure there from 1997
to 2012, seems to be doing the same at
Louis Vuitton.
Alicia Vikander Surprised
Oscar-winning actress Vikander
landed in Paris on Tuesday and was sur-
prised to discover her face plastering
billboards all around town.
“Well I didn’t actually know, but I ar-
rived yesterday and I see that my film
(“The Light Between Oceans”) is com-
ing out today in France, so I’ve seen the
posters up,” she told The Associated
Press from the Louis Vuitton front row,
wearing a white blouse and cleanly cut
Louis Vuitton naval jacket.
The “Danish Girl” star may well not
have enough time to talk to her PR
team on her movie release dates as
she’s simply too busy jet setting around
the world.
“I live on an airplane. I’m kind of a no-
mad living out of my suitcases,” she said.
And when she’s not in the sky, she’s
busy with her new role as film producer.
“I just produced my own film after
starting my own (film production) com-
pany last year. I wrapped my first pro-
duction a week ago, ‘Euphoria,’ with
Eva Green and Charlotte Rampling,” she
added.
US Ambassador Bids Farewell
Ever since Jane D Hartley became
U.S. ambassador to France in October
2014, the well-groomed diplomat has
been a regular face on the front rows of
major shows such as Christian Dior and
Louis Vuitton.
But her appearance at Louis Vuit-
ton’s spring-summer show in their new
store in the Place Vendome will be her
last.
The 66-year-old, who sat in the front
row next to LVMH’s Bernard and Del-
phine Arnault, and spoke to the AP on
her passion for fashion and her sadness
to bid farewell to the spectacular Par-
is shows.
“Oh, I will definitely miss (the Par-
is shows). For sure,” she said, wearing a
black Vuitton T-shirt with silver zigzags.
“It’s wonderful being in Paris and be-
ing at these shows and the beauty and
the style. I’m lucky,” she said.
“I think it’s such an important indus-
try here, but it’s an important industry
back in the US too. It’s beautiful, it’s cre-
ative — but we really can’t forget it’s a
job creator on both sides of the Atlantic
and I’m hugely supportive of this indus-
try. I’ve also seen what fashion can to
revitalize a city and give a city life,” she
added.
The ambassador, the second wom-
an to serve in this position after Pamela
Harriman (1993-1997) and will leave her
post following November’s US presiden-
tial election.
Moncler Gamme Rouge
A barren desert and rugged boul-
ders provided a sort of fashion assault-
course for Moncler Gamme Rouge’s bat-
tle-tested models in the French mili-
tary-inspired Wednesday show.
Hybrids of the hard, round shiny-
tipped hats worn by the French Foreign
Legion were the opener.
And in case there was any doubt
about the French army theme, design-
er Giambattista Valli began to use sash-
es with the French tricolor flag across
round-collar tops — with the famed red,
white and blue color combination repeat-
ed on Velcro straps on sneakers. Straps,
for perhaps a parachute, structured a
‘60s-style, sporty mini-dress in stone.
And even when the signature flow-
ers finally appeared (Valli famously loves
his blooms), even then, they were imag-
ined as a print on an X-shaped dress
that evoked the military through its stiff-
ness and shoulder epaulettes.
It was an interesting and focused
display.
Vuitton gives star-filled happy ending to dark Paris season
ENTERTAINMENT
12 | THURSDAY 6 OCTOBER 2016
Irrfan beats me as the coolest guy in the room:Tom HanksBy Sugandha Rawal
IANS
Tom Hanks rejoiced in being
the “coolest guy” on the sets
of Hollywood film “Inferno”.
But he says it lasted only un-
til Indian actor Irrfan Khan walked in.
At a select global media event or-
ganised by Sony Pictures Entertain-
ment, Hanks said: “Here’s what I hate
about Irrfan Khan... I always think I’m
the coolest guy in the room, and eve-
rybody’s hanging on to every word I
say and everybody’s a little intimidat-
ed to be in my presence. And then Ir-
rfan Khan walks into the room. And
he’s the coolest guy in the room.
“And everybody’s intimidated to
be in his presence and everybody’s
hanging on to his every word.”
Irrfan, who has worked in a slew
of Indian movies, has also proved his
mettle internationally in critically-ac-
claimed works like “The Namesake”,
“A Mighty Heart” and “Life of Pi”, the
Oscar-winning “Slumdog Millionaire”
and the commercially successful “The
Amazing Spider-Man” and “Jurassic
World”. Come October 14, he will be
seen in “Inferno” with “Forrest Gump”
star Hanks, who is known worldwide
for his effortless acting.
After visually translating Dan
Brown’s “The Da Vinci Code” and “An-
gels & Demons”, director Ron Howard
has infused life to the author’s popu-
lar book “Inferno”.
In the film, based on the epony-
mous 2013 novel, Hanks will be seen
reprising the role of Robert Langdon,
a professor of symbology at Harvard
University. Irrfan plays Harry “The
Provost” Sims, head of The Consorti-
um.
The film will present a trail of clues
tied to the great Dante himself. When
Langdon wakes up in an Italian hos-
pital with amnesia, he teams up with
Sienna Brooks (Felicity Jones), a doc-
tor he hopes will help him recover his
memory. They race across Europe and
against the clock to foil a deadly glo-
bal plot, and Irrfan joins their mission
to save the world.
Hanks, known for films like “Sav-
ing Private Ryan”, “You’ve Got Mail”,
“Sleepless in Seattle”, “The Terminal”,
“Catch Me If You Can” and more re-
cent “Sully”, asserted that the worst
thing about “Inferno” is “that I am on-
ly in a couple of scenes with Irrfan. It
was heartbreaking”.
The two-time Oscar-winning star
is impressed with Irrfan’s acting skills,
and has in fact chalked down a way to
ape his style.
Hanks said: “And as soon as I
walked up to him I said, ‘Irrfan Khan,
I’m going to steal from you every-
thing I possibly can. I’m going to start
speaking very quietly in films. I’m go-
ing to wear very nice suits.
And I will draw out the last sound
of every sentence that I say.’ And by
doing that, I will be doing a very pale
imitation of the coolest guy in the
room.” Hanks is returning as Langdon
in the film franchise, and says it is a
pleasant experience to get Brown’s
vision on the silver screen.
“I’m not contractually obligat-
ed to make any Dan Brown/Rob-
ert Langdon things. But every time
we’ve done it, it’s been the same ex-
act team of people... So there really
is no repetition. I must admit, they’re
very pleasant movies to make,” said
the 60-year-old.
Hanks said that they “get together
and discover whether or not it’s worth
going after or not”.
“I’m not an idiot. I’m not going to
say no to something that’s going to
go, that is really good”.
My career is well balanced: Swara Bhaskar
Actress Swara Bhaskar, known for films like "Tanu Weds Manu" and "Nil
Battey Sannata", says her career is a well balanced one.
"I feel that my career is well balanced in terms of doing big budg-
et commercial films or content-driven small budget movies. I have done TV
shows like 'Samvidhaan' and 'Rangoli'," said Swara.
"As an actor, we always crave for doing something good and different
types of work," said the actress, who will be seen in the web show "It's Not
That Simple".
Speaking about her new web series, the actress said: "It is an interesting
story. It is a new platform for me...working in a web series. I am making a de-
but on this platform. The concept is quite fresh and honest and has been told
from an unapologetic point of view about relationships."
"Relationship, marriage, commitments and extra marital affair can be
viewed from a woman's perspective. The entire concept interested me a lot,"
she added. The series is directed by Danish Aslam, who had helmed "Break
Ke Baad".
The six-episode web series features Swara along with Vivan Bhatena, Ak-
shay Oberoi and Karan Veer Mehra.
| 13THURSDAY 6 OCTOBER 2016
TECHNOLOGY
Google’s new lineup of phones
and gadgets: A quick glanceBy MICHAEL LIEDTKE and ANICK
JESDANUN
AP
Google is taking a page from
Apple’s playbook by making
a bigger push to build its
own hardware. Rick Osterloh,
head of Google’s new hardware group,
said that in doing so, Google can
take full advantage of capabilities it’s
designing with artificial intelligence
and machine learning. Apple has long
designed both iPhone hardware and
the iOS operating-system software
that runs on it. Now, Google is doing
the same with the upcoming Pixel
phones running Google’s Android
system.
The Pixel is one of several gadgets
Google announced Tuesday in San
Francisco.
New Phone, New Branding,
New Marketing
Google’s previous phones, dubbed
Nexus, had limited distribution.
Now, the company is casting aside
the Nexus name in favour of Pixel, a
brand that Osterloh said has “always
represented the best of hardware
and software designed by Google.”
And instead of relying primarily
on online orders, as was the case
with Nexus, Google will offer Pixel
through Verizon as well, starting Oct.
20. Advance orders began Tuesday
starting at roughly $650 for the 5-inch
version and $750 for the slightly larger
5.5-inch screen. Google will also make
Pixel available at Best Buy and various
wireless carriers outside the US.
One of the advantages Google
phones have long had is their quick
access to Android updates. With other
phones, individual manufacturers and
carriers have to approve changes,
resulting in delays . Google said
Verizon will still have to approve
updates for Pixel, but the process will
be streamlined and done ahead of
time.
Google promises a spectacular
camera and unlimited online storage
for phones at full resolution. When
storage space on the phone is low,
the Pixel will free up storage and
rely on the online copy. Apple takes a
similar approach with its iCloud Photo
Library, though free storage is limited
to 5 gigabytes, or a few thousand
photos.
It’s In Your Head
Google’s new virtual-reality
headset, Daydream View, will differ
from other headsets like Samsung’s
Gear VR in having a companion motion
controller and compatibility with a
wide range of phones, including Pixel.
Daydream is also a challenge to
more sophisticated, but expensive
systems from Facebook’s Oculus
business, HTC and Sony — as well as
to Google’s own Cardboard effort.
Cardboard is cheap — available for
as little as $15 — but it doesn’t offer
much control over VR environments
beyond pushing a button on the
headset as you move your head. The
new wireless motion controller for
Daydream can function like a fishing
rod, a steering wheel or a pointer
to permit more sophisticated VR
experiences.
Daydream View and the controller
will be out in November
for $79. You’ll need a new
Android phone , as existing
phones won’t have the right
hardware.
Google also plans to share design
guidelines with other manufacturers
to make Daydream headsets and
controllers.
An Echo Of Amazon’s Echo
Google is promoting its new Home
smart speaker as a way to access
Google’s knowledge — hands free.
Home will be able to perform
many of the same tasks as Echo,
Amazon’s internet-connected speaker.
Both will use voice commands to play
music, field questions and control
home appliances — assuming you’ve
installed “smart” versions of them.
If you’re feeling creepy about
a speaker listening to your
conversations, Google says you can
turn the microphone off.
Home will be available on
November 4 for about $130, with
advance orders starting Tuesday. The
cylinder-shaped Echo costs $180,
though Amazon also sells a smaller
version shaped like a hockey puck that
sells for $50.
What Else?
Google’s new video-streaming
device, Chromecast Ultra, will support
a higher-resolution video format
called 4K. Larger, more expensive
streaming devices such as the $100
Amazon Fire TV already do that. Ultra
will cost $69.
Meanwhile, Google wants to
improve Wi-Fi in
the home by
creating its own router. The company
said people use internet differently
now, with games, video chatting and
more on various devices throughout
the home. The new Google Wi-Fi
system will cost about $130 for the
main device. A three-pack for larger
homes will cost about $300.
Beyond Google
Even as it pushes Pixel, Google
isn’t abandoning the Android system
that other manufacturers can use for
free. That means Samsung, LG and
others can keep making their own
phones with Google software.
In that sense, Google’s approach
is more like Microsoft’s than Apple’s.
Microsoft also has been making
hardware through its line of Surface
computers running Windows. That
puts Microsoft — and now Google —
in the awkward position of promoting
both its own devices and those of
rivals that run the company’s software.
Beyond Hardware
Google predicts that artificial
intelligence will play a greater role
in our lives. CEO Sundar Pichai said
computing is transitioning to an
AI -first world, just as it moved to a
mobile-first world just a few years
ago.
“Our goal is to build a personal
Google for each and every user,” Pichai
said. “We want to build a Google for
each user.”
Google services along those
lines include Google Assistant,
software that’s designed to answer
questions and retrieve information,
conversation-style. Google Assistant
made its debut in a chat app called
Allo a few weeks ago. It will also be
part of Home and the new Pixel
phones.
The features demonstrated
Tuesday seem similar to what Amazon
and Apple already offer with their
virtual assistants. Google officials
have repeatedly emphasized that its
AI technology is in the early stages
— so it remains to be seen what this
new era for Google
will lead to.
ASIAN TOWN
NOVO
MALL
ROYAL PLAZAVILLAGGIO & CITY CENTER
BABY BLUES
HAGAR THE HORRIBLE
An easy-going man finds his simple life complicated when he learns that his new wife is possessed.
14 THURSDAY 6 OCTOBER 2016
CINEMA PLUS
Note: Programme is subject to change without prior notice.
USS Indianapolis: Men of Courage (2D) 11:00am, 1:30, 4:00, 4:20, 6:30, 9:00, 11:30 & 11:45pmThe Disappointments Room (2D) 10:00am, 12:00noon, 2:00, 4:00, 6:00, 7:00, 8:00, 10:00pm & 12:00midnightThe Girl On The Train (2D) 10:00am, 12:20, 2:00, 2:40, 5:00, 7:20, 9:00, 9:40pm & 12:00midnightMiss Peregrine’s Home For Peculiar Children (2D/Family) 11:00am, 1:30, 4:00, 6:30, 9:00 & 11:30pmStorks (2D/Comedy) 10:00, 11:50am, 1:40pm, 3:30 & 5:20pmLaaf Wa Dawaraan (2D/Arabic) 7:10, 9:30 & 11:45pmDeep Water Horizon (2D) 10:00am, 2:40, 7:20pm & 12:00midnightThe Magnificent Seven (2D/Action) 12:10, 4:50 & 9:30pmMasterminds (2D) 11:30am, 1:30, 3:30, 5:30, 7:30, 9:30 & 11:30pmHajwala (2D/Arabic) 10:00am, 12:00noon, 2:00, 4:00, 6:00, 8:00, 10:00pm & 12:00midnightDeep Water Horizon (IMAX/2D) 11:00am, 1:30, 4:00, 6:30, 9:00 & 11:30pm
Mirzya (2D/Hindi) 1:00 & 11:15pmTutak Tutak Tutiya (2D/Hindi) 1:30pm Storks (2D/Comedy) 3:30pmOppam (2D/Malayalam) 4:00 & 8:45pm Riot (2D/Action) 7:00PMDevi (2D/Tamil) 7:00 & 11:30pm Bilal (2D/Arabic) 4:15pmLaaf Wa Dawaraan (2D/Arabic) 7:00pmThe Disappointments Room (2D/Family) 5:15pm Oppam (2D/Malayalam) 8:45pm USS Indianapolis: Men of Courage (2D/Action) 9:00pmThe Magnificent Seven (2D/Action) 9:30pm
Oppam (Malayalam) 1:00, 2:00, 4:00, 5:00, 7:00, 8:00, 10:00, 11:00pm, 01:00 & 02:00am Premam (Telugu) 1:00pmRemo (Tamil) 1:00, 4:00, 7:00, 10:00pm & 01:00am Devi (Tamil) 1:00, 8:30 & 11:00pm Tutak Tutak Tutiya (Hindi) 3:30pm
Mirzya (2D/Hindi) 1:00 & 11:30pm Riot (2D/Action) 2:30 & 5:15pm Tutak Tutak Tutiya (2D/Hindi) 4:30pm
Oppam (2D/Malayalam) 2:00 & 8:45pmLaaf Wa Dawaraan (2D/Arabic) 7:00pm Storks (2D/Comedy) 3:30pmThe Disappointments Room (2D/Family) 5:00 & 7:00pm Miss Peregrine’s Home For Peculiar Children (2D/Family) 7:00pmPremam (2D/Telugu) 9:00pm USS Indianapolis: Men of Courage (2D/Action) 9:15pm
TUTAK TUTAK TUTIYA
AL KHOROppam (3D/Malayalam) 11:30am, 2:30, 5:30, 8:30 & 11:30pmRemo (3D/Tamil) 12:00noon, 3:00, 6:00, 9:00pm & 12:00midnight
Storks (2D/Comedy) 11:30am, 1:30, 3:30 & 5:30pm
Girl On Train (3D/Drama) 7:30, 9:45pm & 12:00midnight
LANDMARKOppam (2D/Malayalam) 1:00 & 8:45pmRiot (2D/Action) 2:30 & 5:30pm
Mirzya(2D/Hindi) 2:30 & 11:15pm Storks (2D/Comedy) 3:45pmThe Disappointments Room (2D/Family) 4:30, 7:00 & 11:30pm Tutak Tutak Tutiya (2D/Hindi) 6:30pm
Laaf Wa Dawaraan (2D/Arabic) 7:15pm Premam (2D/Telugu) 9:00pm The Magnificent Seven (2D/Action) 9:15pm USS Indianapolis: Men of Courage (2D/Action) 11:30pm
15THURSDAY 6 OCTOBER 2016
Yesterday’s answer
Conceptis Sudoku: Conceptis Sudoku is
a number-placing puzzle based on a 9×9
grid. The object is to place the numbers
1 to 9 in the empty squares so that each
row, each column and each 3×3 box
contains the same number only once.
Yesterday’s answer
MEDIUM SUDOKU
ALL IN THE MIND
CROSSWORD
BRAIN TEASERS
Can you find the hidden words? They may be horizontal,vertical, diagonal, forwards or backwards.
ABSTRACT, BRUSH,
CANVAS, CERAMICS,
DRAWING, EASEL,
ENGRAVING, ETCHING,
GALLERY, LANDSCAPE,
LIGHT, MASTERPIECE,
MOSAIC, OIL PAINTING,
PAINTING, PASTEL,
PERSPECTIVE, PORTRAIT,
POTTERY, SCALE,
SCULPTURE, SEASCAPE,
SHADE, SKETCH,
STILL LIFE.
08:00 News
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Heaven
10:00 News
10:30 Inside Story
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12:30 People &
Power
13:00 NEWSHOUR
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14:30 Inside Story
15:00 Witness
16:00 NEWSHOUR
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17:30 The Stream
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19:30 Rewind
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23:00 The Hannibal
Directive
00:00 NEWSHOUR
01:00 News
01:30 101 East
02:00 NEWSHOUR
03:00 News
13:10 Austin & Ally
14:00 Liv And
Maddie
14:25 Liv And
Maddie
14:50 Dog With A
Blog
15:15 Jessie
15:40 Bunk’d
16:05 Star Darlings
16:10 Gravity Falls
16:35 Miraculous
Tales Of
Ladybug And
Cat Noir
17:00 Backstage
17:25 Alex & Co.
17:50 Girl Meets
World
18:15 Stuck In The
Middle
18:40 Disney
Cookabout
19:05 Best Friends
Whenever
19:55 Liv And
Maddie
20:20 Austin & Ally
20:45 Backstage
21:35 H2O: Just
Add Water
22:00 Binny And
The Ghost
22:25 Sabrina
Secrets Of
A Teenage
Witch
TV LISTINGS
11:00 Groomer Has It
11:55 Bondi Vet
12:50 The Vet Life
13:45 Gator Boys
14:40 Extinct Or Alive:
The Tasmanian
Tiger
15:35 Tanked
16:30 Wildest Africa
17:25 Big Fish Man
18:20 The Lion Queen
19:15 Tanked
20:10 Wildest Africa
21:05 The Lion Queen
22:00 Killer Swarms
22:55 Gator Boys
23:50 Big Fish Man
00:45 Killer Swarms
13:05 How It’s Made:
Dream Cars
13:30 Storage
Hunters
13:55 Garage Gold
14:20 Gold Divers
16:00 Deadliest Catch
16:50 Fast N’ Loud
18:55 How Do They
Do It?
19:20 Gold Divers
20:35 Garage Gold
21:00 You Have Been
Warned
23:05 Magic Of
Science
01:10 You Have Been
Warned
King Features Syndicate, Inc.
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