To assist with the construction of a new health sciences building, the U.S. Department of Commerce’s Economic Development Administration has awarded a grant worth $2,015,395 to Southwestern Community College and Jackson County.The new workforce training facility, which will be located on SCC’s Jackson Campus, is on schedule to be completed in spring of 2021. It will allow SCC to admit 144 additional students in each of the first two years after the building opens, and the project is expected to create 236 new jobs within Jackson, Macon, Swain Counties and the Qualla Boundary.“We are honored and excited that the EDA chose to help fund our project,” said Dr. Don Tomas, President of SCC. “Our new health sciences building is a huge economic development opportunity for our region. There’s a tremendous need for more healthcare professionals. A number of long-term care facilities have beds available right now, but they can’t accept more patients because there aren’t enough qualified individuals available to provide the necessary care. Our new facility will help change that.”In addition to the EDA grant, other funding sources for construction include the Connect NC Bond and the Jackson County one-fourth-of-a-penny referendum, both of which were passed by voters in 2016. Connect NC will contribute approximately $5.4 million, and Jackson County’s investment will be between approximately $12.3 and $14.4 million – depending on bids.College officials plan to bid the project out within a month.“Investment in this new health sciences building is really an investment in our people, both locally and regionally,” said Don Adams, Jackson County Manager. “The educational opportunities that will be made available through this new facility will empower our citizens to improve the quality of their lives for generations.”SCC needs the new building as it has outgrown the Balsam Center, which was built in 1988 to accommodate four healthcare training programs. Southwestern now has 15 health sciences programs, and the new building will allow for three more once approved by the state.According to research conducted by William Brothers, SCC’s Vice President for Financial and Administrative Services, the average starting salaries for each of SCC’s existing health sciences programs exceed the state’s poverty level for a family of four. The proposed new programs also eclipse that same standard.“We’re training people for jobs that can change their lives,” Brothers said. “Our graduates will find fulfilling careers, and they’ll be able to provide for their families while remaining in this beautiful region we call home.”The proposed three-level building will be 55,411 square feet. It will house 23 classrooms and labs, and many of the college’s health sciences programs will offer free community clinics. Among those are Physical Therapist Assistant, Occupational Therapy Assistant and Medical Sonography.For more information about Southwestern and the programs it offers, visit www.southwesterncc.edu, call 828.339.4000 or drop by your nearest SCC location.POSSIBLE BREAKOUT BOXFollowing are the health sciences programs SCC currently offers as well as the ones that may be added following construction of the new building:Current programsEmergency Medical ScienceHealth Information TechnologyHuman Services TechnologyMedical AssistingMedical Laboratory TechnologyMedical SonographyNursingNurse AideOccupational Therapy AssistantOutdoor Leadershipo Wilderness Emergency Medicineo Wilderness TherapyPhlebotomy CertificatePhysical Therapist AssistantRadiographyRespiratory TherapyTherapeutic MassageNew Programs (pending state approval)Surgical TechnologyOpticianrySpeech Language Pathology Assistant
Tradition and taste rule Delhi’s eat streets. Ask the restaurants that have opened with much talk of ambience and decor, only to quietly shut shop and disappear soon afterwards. Or ask Kwality, which opened its doors to Delhi’s diners in 1939, and still packs in the crowds.Or United Coffee House,,Tradition and taste rule Delhi’s eat streets. Ask the restaurants that have opened with much talk of ambience and decor, only to quietly shut shop and disappear soon afterwards. Or ask Kwality, which opened its doors to Delhi’s diners in 1939, and still packs in the crowds.Or United Coffee House, Moti Mahal Deluxe, Gaylord, Embassy or Pindi-all over 50 years old and still running to full tables every day. Clearly, great restaurants never die. They simply get better with the passage of time.What makes them special is that, in this age of modern eat-and-scoot counters, these restaurants hark back to an era where time wasn’t money. When conversation was as palatable as the dishes that they served in style. The most vital ingredients of their success are food coupled with comfort, ensuring that these golden oldies continue to score over all the new kids on the chopping block.Gaylord is now divided into three sections-a deli, a coffee shop and the main dining area for lunches and dinnersGaylordOpened: 1952 At: 16 Regal Building, Connaught Circus Tel: 51502030-34 Cuisine: Indian and Continental Timings: 10 am to midnight Snacks from 10 am to 7 pmEstablished at a time when the concept of fine dining did not exist in the capital, each of these started out virtually as great halls of tables and chairs with food served on steel plates. Over the years, each moved up the luxury chain, adding fancy china and elegant seating.Barring Gaylords, none of them has lost its old world charm. Interestingly, all these are family-run businesses, or shall we say, dynastic restaurants. Each successor has brought with him his own set of strategies, making sure that the cash registers never stop ringing.Pishori Lal Lamba graduated from Lahore, came to Delhi and started Kwality with his friend I. K. Ghai. They began by serving only ice cream and milkshakes. In March 1942, an American soldier came to the restaurant, and fell in love with the ice cream. He polished off half a block of vanilla ice cream, and then disappeared, only to resurface with his friends who were staying at the nearby Hotel Marina. One of the American friends, for a grand sum of Rs 400-a fortune in those days-taught Lamba how to make ice cream sundaes. He also gave Lamba an invaluable tip. “He told me to stay open till 1 a.m. and serve ice cream outdoors on the verandah. I did, and literally tripled my profits. After late night movies, people would come to have supper at Kwality,” remembers Lamba.advertisementUnder Sunil Lamba, the Kwality empire spread its wings to many other areas in the capital and NCRKwalityOpened: 1939 At: 7 Regal Building, Connaught Circus Tel: 23742310, 23742352 Cuisine: Indian and Continental Timings: 12 pm-11pmBut it’s Kwality’s Chana Bhature that actually set the bar. Lamba had got the recipe off a cook from Rawalpindi, the original chana capital. On August 1, last year, Kwality celebrated its 65th anniversary. To mark the occasion, it offered a discount of 65 per cent to every customer who came in on that day. For the rest of the month, it offered 10 per cent off every bill.Kwality is now managed by Lamba’s son Sunil, a hotel management graduate from Cornell University. Under him, the family empire has grown to include the Village Restaurant Complex at Asiad Village, Breads & More at Greater Kailash I and Kwality Express at Gurgaon’s DT Mall.Lamba and Ghai have more than just Kwality to their name. Having made a success of that, they opened Gaylord in 1952. “At that time, Gaylord was the fanciest restaurant in the city, outside of Imperial Hotel,” says Ghai’s grandson Gaurav. Strictly a black tie place, many European bands performed there. “Gaylord has evolved with every decade. For instance, maintaining our international flavour was impossible when alcohol was prohibited. We then started concentrating on Indian food,” explains Ghai. Gaylord suffered with South Delhi overtaking Connaught Place (CP) as the entertainment venue in the Nineties. But with the Metro Rail and improved infrastructure in place, Ghai believes CP is set for a revival. Which is the reason for Gaylord’s recent makeover. FAMILY PRIDE: Clockwise from top left, Pindis Yash Pal, Vinod and Anuj WadhwaPindiOpened: 1954 At: 16 Pandara Road Tel: 23387932, 23387171 Cuisine: Indian Timings: 11.30 am-midnightAbstract paintings and photographs of Qutab Minar and India Gate adorn the new green walls. Gaylord is now divided into three sections-a deli, a coffee shop for snacks, and the main dining area for lunches and dinners.Fortunately, for regulars the signature continental dishes haven’t gone off the menu. “We wanted to adapt without losing the essence and soul of our food,” says Ghai.Pandara Road has long been synonymous with good Punjabi fare. Pindi, the oldest restaurant in that block, can take credit for that. Founder K.L. Wadhwa started off by selling chana bhatura from the roadside at India Gate, and then moved on to a small dhaba at Pandara Road before opening Pindi in 1954.advertisementToday, his 23-year-old grandson Anuj Wadhwa is gearing up to take over the reins. Pindi mainly relies on its old loyal clientele, says Anuj. “We get a lot of repeat business. It’s a pleasure to see three generations dining together, and our good food and friendly staff ensure a pleasurable experience for all,” adds Anuj.Meanwhile, his 78-year-old grandfather continues to supervise the kitchen. “He comes every morning to ensure that everything is running smoothly,” says this proud grandson. With increasing competition-and a new marketing brain at the helm-Pindi is now considering launching print advertisements, for the first time in its history. “Just to let people know that we’re still around,” explains Anuj. Monish Gujral of Moti MahalMoti MahalOpened: 1947 At: M-30, Greater Kailash 1 (Tel: 2923040); Gurgaon: DT City Centre Mall (Tel: 95124-5068126); Noida: G-49, Sector 18 (Tel: 951202-517007); Faridabad: Sector 12/2 Destination Point (Tel: 95129-2277811) Cuisine: Indian Timings: 12 pm-3.15 pm and 7 pm to midnightPindi’s other marketing strategies include giving sachets of its special spices to regular customers. About its home delivery, Anuj says: “We don’t have a minimum order policy for free home delivery but people usually shy away from absurd requests. However, I would deliver even half a tandoori chicken to Noida.” Care to put him to the test?You can’t talk about old Delhi restaurants and not mention Moti Mahal. After all founder Kishori Lal Gujral is believed to have invented butter chicken and the tandoori cuisine in Peshawar in the 1920s.Post 1947, the first Moti Mahal on this side of the border opened in Daryaganj. Jawaharlal Nehru was said to have been completely floored by the tandoori dishes that Gujral cooked for the wedding of a minister’s daughter. Till today, Moti Mahal caters for the Gandhi family.Kishore Lal’s grandson Monish is now the man in the hot seat. “Successful restaurants need to have four USPS: superior quality of food, consistency in standards, the ability to change with the times and a strong PR base. We are strong in all four,” says Gujral.The restaurant moved out of Daryaganj in 1976. “We realised that Daryaganj had lost its appeal as a restaurant location. The parking arrangement was inadequate. Besides that, all the action had shifted to South Delhi so we too decided to shift base to Greater Kailash,” explains Gujral. Moti Mahal has been successfully expanding since then. “I now have restaurants in Gurgaon, Noida and Faridabad, besides Mumbai. It would be foolish to not operate out of malls today,” reasons Gujral. UCH is like a coffee shop outside a hotelUchOpened: 1940 At: 15-E Connaught Place Tel: 23742310, 23742352 Cuisine: Indian, Italian, Chinese and Continental Timing: 9:30 am to midnightThe decor of the new restaurants is far more contemporary than that of the GK one. Photographs of celebrities and political dignitaries eating at Moti Mahal don the walls. What remains unchanged is the quality of the food, which Gujral is personally involved in.advertisementIn fact he says he is passionate about cooking, and can dish out “anything on Moti Mahal’s menu.” Next in line are canned versions of the restaurant’s delicious daal and butter chicken gravy.Sunil Malhotra of Embassy has the simplest same plan “Keep the quality of food consistent and customers will definitely reurn,” he says. Malhotra believes that his regular patrons enjoy a sense of familiarity when they come to Embassy. “For them, it’s a trip down memory lane. So my policy is to not make too many changes,” he says.Which is why Embassy’s menu hasn’t undergone too many changes since the time it was run by Malhotra’s father. Prem Nath Malhotra left a restaurant behind him in Karachi during Partition. But he brought his chefs with him to Delhi, and these chefs and their sons still run the Embassy kitchen.This restaurant is very proud of its old recipes and says diners can find dishes like Daal Meat, Chicken Musalam and old English style Cream pudding “only at Embassy.” Adds Malhotra proudly: “Fusion is considered fashionable these days. But we dabbled with it long back. For instance, our Chicken Musalam is a continental chicken in white sauce. But we spiced it up with an Indian touch.”Sunil Lamba with Embassy’s signature puddingEmbassyOpened: 1948 At: 11-D Connaught Place Tel: 23416434 Cuisine: Indian and Continental Timings: 10 am to midnight”My food is timeless. I don’t bother with the latest trends,” explains Malhotra. Nor can he be bothered with expansion plans. He explains, “My father once told me that expansion is easy, but retaining control is difficult. I’m happy with my business.”Equally happy with his business is Akash Kalra of United Coffee House (UCH). What started off as a cafeteria selling tea and snacks 65 years ago is today a multi-cuisine restaurant with a seating capacity of 150.”We only make changes when required. We love the way we were,” explains Kalra whose grandfather Lala Hansraj Kalra and great uncle Sudarshan started the restaurant. In fact the only modern touch is probably the large TV screen, to ensure that UCH doesn’t lose business on the days of big sporting events.Central to UCH’s charm is that it operates like a coffee shop outside a five star hotel. “I don’t limit my customers to a lunch menu or a snack menu. Everything is available at all times,” says Kalra. UCH also has a well equipped bar. “I house all the international brands and the finest liqueurs. My bartender can make all the fancy cocktails- from margaritas to dai quiris to Cosmopolitans,” he goes on to add.UCH has a Happy Hours scheme going, to keep the numbers up in the evenings. Three months ago, Kalra introduced live music to pick up business on his slower days – Mondays, Tuesdays and Thursdays. “It’s a one man show on the guitar and synthesiser. In tandem with the overall ambience, I wanted only oldies,” he says.The way we see it, these restaurants will carry on till eternity.