THE ROTATOR - Issue 23

Happy reading!
Your Rotator Team 2025–26

2nd Awareness Session of “Hormones in Harmony for a Healthy Life”

The Power of Small Changes: Managing Hormones, Maximizing Health.
The Rotary Club of Bangalore (RCB), in collaboration with the Karnataka Endocrine Society (KES), conducted the 2ndsession of the “Hormones in Harmony for a Healthy Life”program on 3rd December 2025 at Christ University, Kengeri Campus.
The interactive session, titled “Hormones and Lifestyle: Small Changes Today, Huge Impact Tomorrow,” was led by Dr. Shyam Sundar, Consultant Endocrinologist at SPARSH Hospital, RR Nagar, and Co-Founder of GRAPES Clinic. Through an engaging presentation, Dr. Sundar demystified the role of hormones in our everyday lives illustrating how hormonal imbalances can lead to common health concerns such as diabetes, thyroid disorders, obesity, and osteoporosis. While highlighting the seriousness of these conditions, he shared a hopeful message: simple lifestyle adjustments in nutrition, movement, sleep, and stress management can profoundly influence long-term endocrine and metabolic health. His clear, relatable explanations empowered participants to take practical steps toward healthier living. 

The session drew an enthusiastic audience of around 80 nonteaching staff members from various departments, including the security team. Their active participation and thoughtful questions—on topics from maintaining a healthy routine during night shifts to the safety of modern weight loss drugs like Ozempic reflected deep interest and engagement. Dr. Sundar addressed each query with scientific clarity and practical advice.
Dr. Priya Chinappa, Senior Consultant Endocrinologist at Manipal Hospital (Millers Road) and Chandrama Sagar Hospital, and Joint Secretary of KES, delivered her opening remarks with an introduction to Endocrinology and the mission of KES which helped set the context for Dr. Sundar’s talk. We extend our heartfelt thanks to the management of Christ University for their warm support in hosting this awareness initiative. Grateful appreciation is also due to Rtn. Gertrude D’Souza and Rtn. Kalyani Talukdar from RCB for their valuable support throughout the session.
Together, RCB and KES continue their mission of spreading hormonal health awareness building healthier, more informed communities through knowledge, engagement, and empathy.
– Rtn Dr. Nita Roy and Rtn Dr. Anju Agadi

NCC Begins at RBV with Enthusiastic Student Enrolment.

The much awaited NCC program has commenced at RBV, with a strong student enrolment. This initiative provides an excellent platform for children to cultivate discipline and consider a promising career in the Indian Armed Forces.
The basic exercise began six years ago, with Col. Dinesh Singh (DEO) supporting the initial efforts. With the continued guidance and help of Brig. B. G. Jagadeesh, we were finally able to secure the NCC for RBV. The sanctions were approved last year, and the actual training commenced last week on campus.
Our sincere thanks to the Task Force for their unwavering support. A PT teacher has also been appointed, who will undergo NCC training as well.
-PP Rtn Gowri Oza

A Feast of Fusion

On a chilly night of December the Cookout Nite, organised by the Rotarians, proved to be a memorable evening where culinary artistry met camaraderie. The event, held at Rotary House Of Friendship featured 16 diverse food stalls, each
offering a unique gastronomic experience.
The event was not merely a dinner gathering but a celebration of global flavours and the spirit of fellowship that defines Rotary. The bandwidth of dishes ranged from the spicy zest of Korea to the aromatic traditions of Kerala, from Mexico to France to Pondicherry (Puducherry) to Punjab, Pandi curry from Coorg, the Bohri Kitchen, German Bread and Ek Dum Mast Biryani. The night showcased the extraordinary talent and creativity of the Rotarians who stepped out of their usual roles to don aprons and chef hats.
The highlight of the evening was the sheer diversity of cuisines! Korean delicacies were prepared with remarkable authenticity, demonstrating attention to detail in balancing spice and sweetness. Kerala’s culinary heritage was represented under the banner name “Malloo Thattu Kada 2.0” dishes were exotic laced with aromatic spices. Dishes like Rajma Chawal, Chicken and Vegetable Biryani, Thai curry with Egg, Kuttu Partha (Ande ka Funda), Peanut Masala, Chilli Chicken, Peppery Mushroom Moussaka, Tuna Fish Salad, Kimchi, Falafel, Sweet Pumpkin Kadubu, Methi Muthiya and Rice Kheer spiced up the chilly winter night of December.
The little German bread spread with cheese caught the eyes of the bread lovers.
Beyond the flavours, Cookout Nite was a testament to the Rotary spirit of fellowship. Cooking together allowed members to bond in new ways, breaking barriers and strengthening friendships.
It was not about perfection but about participation, creativity, and the joy of contributing to a collective experience.
Cookout Nite also served as a cultural showcase. By presenting dishes from Korea to Kerala, the Rotarians highlighted the importance of diversity and inclusivity. Each dish carried a story of heritage and of curiosity about another culture. Guests were encouraged to ask questions, exchange recipes, and learn about the traditions behind the flavours.
The event demonstrated that culinary skills can be a powerful medium for connection, creativity, and cultural appreciation.
To complement the diverse cuisine, a warm, spiced mulled wine was served which was perfect for the chilly evening. For those with a sweet tooth, the dessert stalls offered an assortment of decadent treats, from rich chocolate cakes to refreshing fruit tarts.
The Rotary Club of Bangalore extends its gratitude to all the members who participated and contributed to making the event a resounding success.

Cookout Night: Captured Moments

The members who curated the dinner are-
Rtn Nilesh & Usha Kapse – Mediterranean Falafel Salad, Korean Kimchi and Kapse Tunafish Salad all served with various accompaniments
Rtns Charita & Srini- Rice & Chutney Pudi
Rtn Devesh – Rajmah chawal
Rtn Veena Kalra – Traditional dessert
Rtns Kavita & Usha Subbu -Salad Bar
Rtns Anil, Maneesh, Nishant and Mauro- traditional & modern egg dishes
Rtn Deepak & Ann Margaret – Peppery mushroom moussaka & bread rolls
Rtns Gobind & Rajni Mohinani – veg hakka noodles

Rtns Manoj, Sundeep, Suri, Sridhar – Mallu Thattu Kadai
Rtn Akil & Sakina (bohri khav galli (non veg )
Rtns Anu Verma & Sneh – chicken kebabs and pav bhaji
Rtn Arun Ponappa- Pandi curry
Rtn Sanjay Udani- Gujarati chatpata
Rtn Vimuktha & Avinash – Chilli Chicken & Peanut Masala
Rtn Deipak & Reema – chicken and veg biryani along with gajar ka Halwa.
Rtn Gowri Oza – muthiya and dessert
A big thanks to Rtn Chetan Kamani for sponsoring SMOOR chocolates for the
Rotarian chefs