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Assembly Election Results Effect? Sensex Dips 133 Points

Election Results Effect? Sensex Dips 133 Points
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Editorial Producer, HuffPost India

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Mint via Getty Images
MUMBAI, INDIA JUNE 2: A view of Bombay Stock Exchange, which recorded sensex falls to near three-month lows on global risk-off on June 2, 2015 in Mumbai, India. (Photo by Aniruddha Chowdhury/Mint via Getty Images)

MUMBAI -- The benchmark BSE Sensex lost 133 points to 25,571.97 in early trade today on sustained fund outflows amid weak trend at other Asian markets. Meanwhile, the election result counting for five states are underway.

Mamata Banerjee-led TMC has surged ahead of the Left-Congress alliance in West Bengal, BJP was ahead in Assam while AIADMK and LDF were leading their rivals in Tamil Nadu and Kerala, according to early trends as the counting of votes began for four state Assembly polls.

Follow our live blog on election results here.

Besides, depreciating rupee to a two-month low of 67.20 against the US dollar also had a bearing on the sentiment.

The 30-share index fell 132.64 points or 0.51 per cent to 25,571.97 with sectoral indices led by teck, FMCG, banking, IT, PSU, metal and oil&gas, were trading in the negative territory with losses up to 0.42 per cent.

The gauge had lost 69 points in the previous session.

The 50-share NSE Nifty also dropped by 40.60 points or 0.51 per cent to 7,829.55.

Brokers said continued selling by participants, tracking a weak trend in other Asian markets after the minutes of the Federal Reserve's end-April meeting showed the central bank far more bullish about a possible June rate hike than the markets had understood, dampened sentiments.

Among other Asian markets, Japan's Nikkei fell 0.05 per cent while Hong Kong's Hang Seng shed 0.44 per cent in early trade today.

The US Dow Jones Industrial Average closed 0.02 per cent lower in yesterday's trade.

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12 Summer Cocktails With An Indian Twist From Mixologists Across India
NRI Iced Tea(01 of12)
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India's first woman mixologist and beverage consultant, Shatbhi Basu, concocted this recipe just a couple of days ago in anticipation of the summer. She claims that one can drink this with just about anything... from pakodas, chaat and samosas to kababs and pizza. Click here for the complete recipe. (credit:Shatbhi Basu; Location Courtesy: NRI Restaurant BKC)
Mojito Cooch Behar(02 of12)
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Kolkata's most famous bartender Irfan Ahmed's summer cocktail is best enjoyed with pizzas and kebabs. Click here for the complete recipe. (credit:Irfan Ahmed)
Martinez(03 of12)
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Nothing better to beat the summer heat than this delectable drink concocted by The Dirty Martini's (Olive Bar and Kitchen) Harish Chandra Chhimwal. Click here for the complete recipe.
"Pair it with a smoked salmon, and make sure to chill your martini glass before you pour out the cocktail," says Chhimwal.
 (credit:The Dirty Martini, Olive)
Bengal Tiger(04 of12)
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Light and punchy, Novotel (Kolkata) Ritika Rai's Bengal Tiger is aptly named. The impulsive, creative and energetic mixologist loves her food as much as she loves (making) her drinks. She insists that this drink,that can be consumed at any time of the day pairs best with a crisp leafy salad or some tandoori/ grilled fish or chicken.Click here for her yummy recipe. (credit:Novotel Kolkata Hotel & Residences.)
Tulsi Spritz(05 of12)
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The bartender and brand ambassador at Moet Hennessy India, Rohan Jelkie recommends drinking this Indian-flavoured spritz with kebabs, spaghetti bolognaise or even some mild-flavoured cheeses (brie, camembert) atop rye bread. Click here for the complete recipe. (credit:Moet Hennessy India)
Ananda Brew(06 of12)
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Inspired by the all-time Indian favourite, The Masala Chai, mixologist Topesh Chatterjee who hails from Pullman, New Delhi and has been mixing drinks since the age of 17, concocted this delicious brew to complement any Italian or Indian mid-day fares. Bonus: It can also be savoured as a night cap! Click here for the complete recipe. (credit:Pullman Hotels)
Mango and Apricot Swizzle(07 of12)
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According to Mumbai-based Darell Mascarenhas, who manages the bar for The Korner House, the best way to whip up a successful drink requires a fun spirit (and he's not just talking about the alcohol here). A previous student of Shatbhi Basu's, Mascarenhas who borrows his life motto from Robert Frost ("I am not confused, I'm well mixed.") says this particular potion can be further sweetened by adding some alcohol to the apricot jam. Click here for the complete recipe. "Take Indian apricots, and soak in vanilla vodka for a day in an airtight container. Once they're nice and soft, blend together in a blender, and voila! Your alcoholic apricot jam is ready!" (credit:Darell Mascarenhas)
Cocktail Banaras(08 of12)
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Ankur Chawla, a master sommelier who is also the director of beverages at Akira Back and the JW Lounge, offers this refreshing gin-based potion, best taken before a meal. Click here for the complete recipe. (credit:Ankur Chawla, JW Marriott)
Mogito 6(09 of12)
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The head mixologist at Ek Bar, Nitin Tewari who has mixed potent concoctions at several joints including Ricks, and the Polo Lounge generally swears by a classic Daiquiri, but has changed favourites for the summer with this unique starfruit-laden cocktail that he insists pairs well with “tuna papdi chaat”. Click here for the complete recipe. (credit:Ek Bar)
Sol of Colaba(10 of12)
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Mohit Balachandran, when not blogging furiously about street food under the name of ChowderSingh spends his time acting as cuisine director for all branches of SodaBottleOpenerWala (currently in five cities). This is his sure-fire way to beat the heat. Click here for the complete recipe. Bonus tricks: Adding a bit of lime juice to the sugar syrup after making it to avoid crystallisation of sugar. Don't confuse Kodumpuli for Kokum, even though they are of the same family. Use Kokum juice, which is bright red and has a fruity flavour.
(credit:Sodabottleopenerwala)
High-Tai(11 of12)
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Bengaluru-based bartender Guru Prashanth is all about self-learning and experiments, but has a few rules he follows rigidly to create the perfect summer dirnk. These include serving up heavy food with light (preferably citrus-based) cocktails, and vice versa. "Also cocktails with juices and syrups should be shakes, while ones with spirits have to be stirred -- the exception being the classic Bond Martini," he says. Click here for the complete recipe of the High-Tai. (credit:Guru Prashanth)
Southern Somras(12 of12)
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Originally from Darjeeling, mixologist and author of Cocktails & Dreams, Yangdup Lama has put a modern twist to the traditional drink of the Indo-Aryans (the recipe for the original, he says, is unfortunately lost). Lama insists this drinks pairs beautifully with chettinad chicken. Click here for the complete recipe. (credit:Yangdup Lama)

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-- This article exists as part of the online archive for HuffPost India, which closed in 2020. Some features are no longer enabled. If you have questions or concerns about this article, please contact indiasupport@huffpost.com.