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Govt Bargaining Hard To Reduce Price Of Rafale Fighter Planes, Says Manohar Parrikar

Govt Bargaining Hard To Reduce Price Of Rafale Fighter Planes
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Hindustan Times via Getty Images
NEW DELHI, INDIA - APRIL 25: Union Defence Minister Manohar Parrikar after attending the first day of the second half of the budget session at the Parliament House, on April 25, 2016 in New Delhi, India. Rajya Sabha adjourned till Tuesday after uproar by the opposition over the Uttarakhand issue. Opposition raised slogans of 'Loktantra ki hatya bandh karo' (Stop the murder of democracy) in the House. The issue of imposition of Presidentâs rule in Uttarakhand today echoed in Parliament with Congress members in both Houses storming the Well and party leader Mallikarjun Kharge staging a dharna in the Lok Sabha. (Photo by Sonu Mehta/Hindustan Times via Getty Images)

NEW DELHI -- Defence Minister Manohar Parrikar has said the government is engaged in last minute bargaining to reduce the price of Rafael fighter aircraft, adding that it would be finalised very soon.

The minister said the government wants to reduce import dependence in defence sector to below 40 percent from the present 60-65 percent in the next five to eight years through 'Make in India' and make the country self-reliant in defence production.

The Defence Minister said his ministry removed obstacles in the way of procurement of defence equipment through a transparent mechanism, adding that the impact of new Defence Procurement Policy will be visible only after a year as defence procurement is a very complex and lengthy process.

"The new policy is aimed at promoting indigenisation of defence equipment through Make in India," Parrikar said told All India Radio in an interview.

He said the strength of combatised armed forces would not be cut down rather it would be strengthened.

"There is a scope of rationalisation of strength of non-combat employees and a committee has been set up in this regard which will submit its report in three months," said Parrikar.

"The NDA government has taken several measures to further strengthen the security of the country during last two years of its rule and has fulfilled the long-pending demand of defence forces for the One Rank One Pension (OROP) scheme. This step will bolster the confidence and morale of security forces and they will be able to thwart the evil designs of enemy," said Parrikar, adding the OROP will not have any adverse impact on the Defence budget.

He said the government has given freedom to armed forces to deal with insurgents in the insurgency-prone areas and with the enemy at the borders.

On modernisation of defence forces, the Defence Minister said, "Two indigenously manufactured Tejas, Light Combat Aircrafts (LCA) have already been inducted in the Air Force and its first squadron will be ready to fly by September-October this year and six new submarines are under construction at Mazagaon Docks."

He admitted that corruption in defence procurement during the previous regime had affected defence preparedness and after the Bofors scam, the procurement of guns had come to a standstill.

Parrikar said the trial of Dhanush gun manufactured by ordnance factory in the country is underway and production of self-propelled guns in the private sector with 50 percent indigenous content has been approved and contracts will be given in next 2-3 months.

"Production in ordnance factories has gone up by 15-20 percent in the recent past. Indiscriminate blacklisting of defence manufacturers has made procurement costlier," he added.

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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.
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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)
-- 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.