India's First Nuclear Sub Undergoes Sea Trials

India's First Nuclear Sub Undergoes Sea Trials
NEW DELHI, July 26 -- India on Sunday launched its first indigenously built nuclear-powered submarine for sea trials, making it the sixth nation in the world to possess such sea attack capabilities.

The dream of over a quarter of a century will be fulfilled today when Ms Gursharan Kaur, wife of Prime Minister Manmohan Singh, breaks the coconut on the hull of India’s first indigenously constructed nuclear- ,ballistic missile submarine — called a boomer in popular parlance — at a super- secret Naval base in Visakhapatnam.

At that moment, the 112- metre long black marine monster, now named Arihant ( destroyer of the enemy), will be pulled out of its lair — a covered dry dock, nearly halfa- kilometre long and 50 metre deep — where it has been conceived and grown. The building, called the Ship Building Centre at INS Virbhau, the Navy’s base in Vizag, is at the very end of the harbour.

The Indian Navy and the Defence Research and Development Organisation ( DRDO) have expended a great deal of treasure and sweat to reach this point. A year from now, after harbour and sea trials, the Arihant, with a complement of 23 officers and 72 sailors, will join the naval fleet.

What is so special about a boomer? Everything, if you see it from the point of view of the country’s nuclear deterrent.

Because of India’s “ no first use” pledge, our weapons must survive a first strike for retaliation.

So the Arihant’s primary weapon is stealth. It can lurk in ocean depths of half a kilometre and more and fire the Sagarika from under the sea. The key lies in its nuclear propulsion. The nuclear reactor of the sub generates heat to turn water into steam in a generator which, in turn, drives the turbine generators which supply the ship with electricity and drive the main propulsion turbines and propeller. There is no stage which requires air or oxygen.

SUBMARINES can be detected by sonar, or sound ranging, and so not only has the Arihant’s propulsion system given a double shield, its outer hull is covered by thick rubber tiles studded with conical gaps that trap sound.

After the first trial of the steam cycle and turbines, the Arihant will be hooked up to the nuclear reactor. The reactor’s fuel rods are currently locked and sealed.

They will be unlocked and neutrons will be introduced to start up the 85 MW pressurised water reactor. The reactor will work continuously for anything up to 10 years till the fuel runs out.

Then it will be brought back to the dock, the reactor compartment will be cut open, new fuel rods inserted and resealed.

Arihant’s construction got underway in 1998 with Larsen & Toubro machining 13 sections of the hull at its plant in Hazira to a design provided by the Malakit design bureau of Russia. These were then taken in a barge to Vizag and outfitted with their respective equipment — missile launchers, combat information systems, torpedo tubes, ballast tanks, living spaces, sonars, steam generator and turbine and so on. Then they were welded into three distinct sections.

The first contained the sonar equipment, torpedo tubes and control systems. The second section comprised of the combat information systems and an array of electronic equipment, accommodation as well as the ballistic missile launchers. The third section, distinct and specially shielded, comprised of the reactor and the steam turbine and gearings.

Considering that India began its first project for the sub in the late 1970s, you could well ask why it has taken so much time.

The short answer is that we are not as advanced as we think we are when it comes to engineering, metallurgy, and nuclear science.

The first glimmer of this was visible when in the early 1980s the first project ran aground after spending some $ 4 million ( Rs 20 crore). The second project under the auspices of the DRDO worked on different assumptions, but even it has had a rocky ride.

The plan was for India to acquire the drawings of the Russian Charlie II submarine and fabricate it, and at the same time design its own 100 MW reactor. A new Advanced Technology Vessel programme was created. At the same time, in 1988, a Charlie II, renamed Chakra, was leased from the Soviet Union. The idea was to run it till we had made our own.

UNFORTUNATELY, the Soviet Union collapsed and there was no extension of the lease. By then we had created a number of facilities which included a special pier with a 60- tonne crane, radiation safety services, swimming dock, slipway and workshop, but the project remained in the doldrums.

This was the time, in the mid- 1990s, when the ATV organisation realised how much of a long haul it would be. Components and assemblies for nuclear- propelled submarines had to have a very high quality requirement, something the country lacked.

For obvious reasons, precision welding is one of the most important aspects of submarine construction.

More troubling was the fact that the reactor made by the Indira Gandhi Atomic Research Centre, Kalpakkam could not make grade. Once again the Russians helped, quietly.

They provided equipment for two VM- 5 pressurised water reactors, one of which was assembled and tested at Kalpakkam’s Prototype Testing Centre in 2004. The Russians have also been helping with the design of the Sagarika, the ballistic missile that will be the main weapon of the Arihant.

The big challenge for the engineers was to use the Charlie II design and modify it by adding one more compartment, the one that carried the ballistic missile tubes which increased its length by 10 m or so. But they managed this and earlier this year the reactor and propulsion unit was finally welded to the other two units. Many Indian companies have been involved. The uranium, enriched at around 20 per cent, has been provided by the Indian uranium enrichment facility at Ratnehalli, near Mysore.

India has another nuclear- propelled submarine en route in 2010, an Akula- class Russian attack submarine which differs from the Arihant which is a ballistic missile sub. Such subs are used to hunt down enemy submarines and ships. Curiously, no one seems to know who wants the Akula. The Navy brass insists it is not them. But the country is expected to spend $ 700 million ( Rs 350 crore) to lease it for a period of 10 years. But then this is what keeps the country’s defence purchases booming.

Herbs for Cooking

Soon it will be time to plant our garden. To us, that means making sure our herb garden can supply our needs for the various styles of cooking that we use in developing recipes for this website and our cookbooks. Sure, we can buy fresh herbs at the supermarket, but they are expensive and not as fresh as that just picked from the garden.

Whether you plant your herbs in the ground or in pots, they are amazingly simple to grow. With just a little bit of attention, you'll have plenty of herbs until well after the first frost next fall. Look at the list below so you'll know what to plant: Make sure to have plenty for what you make most.

Salads: arugula, chervil, chives, dill, dwarf basil, red basil, flat-leaf parsley, mustard, nasturtiums, sorrel, summer savory, and tarragon.

Italian: arugula, basil, bay, dill, fennel, garlic chives, marjoram, flat-leaf parsley, rosemary, sage, and thyme.

French: basil, fennel, lavender, marjoram, rosemary, sage, summer savory, and thyme.

Mexican: annatto, bay, chile peppers, cilantro, garlic, Mexican oregano, and thyme.

Thai: basil, cilantro, chile peppers, garlic, lemon grass, ginger, mint, and tamarind.

Moroccan: cardamon, cassia, cumin, nutmeg, paprika, and saffron.

Fish: bay, dill, fennel, lemon basil, lemon grass, lemon thyme, parsley, rosemary, sage, savory, and tarragon.

Salt Substitute: basil, bay, dill, lovage, parsley, rosemary, sage, savory, thyme, and tarragon.

Herb Tea: angelica, bergamot, borage, caraway, chamomile, hyssop, lemon balm, lemon geranium, lemongrass, lemon verbena, lovage, marigold petals, marjoram, mint, pineapple sage, rosemary, sage, thyme, and sweet woodruff.
Herb and Spice Chart

Many of you have written asking for an herb chart that you could print out and post on the inside of your pantry door.
The most common dried herbs that you're likely to have on your shelf:

* Bay leaf - primarily used for flavoring soups, stews, and marinades
* Basil -- use in tomato dishes, poultry, eggs, and vegetables
* Dill - best with seafood, potatoes, chicken, carrots, tomatoes, eggs, and breads
* Oregano - use with lamb; pork; beef; chicken; beans; Italian, Greek, and Mexican dishes, tomatoes
* Rosemary - best with lamb, poultry, pork, grilled meats, vegetables and potatoes, marinades, breads
* Sage - best with bread stuffings, game, vegetables, pork, veal
* Tarragon - use with seafood, poultry, veal, fruit, marinades, vinegars
* Thyme - best with chicken, veal, vegetables, marinades, soups, Creole dishes

The basic spices that you most likely have:

* Black pepper - grind it fresh over most everything
* Cayenne - add with care to anything when you want "a little heat'
* Cinnamon - use in breads, desserts, chicken, pasta and rice, cheese and egg dishes
* Cumin - Mexican, Tex-Mex, Indian dishes
* Curry powder - Indian and Asian dishes, soups, rice salads, meats, poultry
* Nutmeg - use in desserts, stews, soups, poultry, beef, pork, beans, lentils, noodles, rice
* Paprika - meats, poultry, vegetables, pasta, grains, dried beans, cheese and egg dishes

Remember to buy in small quantities as dried herbs and spices all have a short shelf life. Use sparingly; it's easier to add more than to try to correct if you've over-seasoned.
Cooking Definitions Made Easy

Have you ever started making a recipe and suddenly there was a cooking term you weren't quite sure what it meant. We've compiled a glossary of cooking terms that you likely to come across on this site and in our cookbooks. Perhaps you might want to print this out, fold it, and slip it into a cookbook that you frequently use
Acidulated water: water to which you've added a mild acid, usually lemon juice or vinegar, to prevent fruits such as apples or pears from discoloring. To make acidulated water, mix 3 tablespoons (45 ml) lemon juice to 2 cups (480 ml) water.

Al dente: an Italian phrase meaning "to the tooth" that describes pasta or other food that is cooked only until it offers a slight resistance when bitten into.

Baste: to moisten food during cooking by spooning the cooking liquids of the food so that the surface doesn't dry out and additional flavor is added to the food.

Blanch: placing food in cold water, bringing it to a boil for the time specified in the recipe, then draining well and refreshing in cold water to stop the cooking process. This technique is often used to loosen the skin of tomatoes for easier peeling or partially cooking fresh green beans or asparagus for use in a recipe.

Blend: to mix two or more ingredients together with a spoon, beater, or electric mixer until well combined.

Boil: heating a liquid until bubbles break the surface (212°F or 100°C) at sea level and considerably temperatures at high altitudes. A "full rolling boil" is one that can't be dissipated by stirring.

Bouquet Garni: usually bundled in a double layer of cheesecloth and tied with a piece of kitchen string, this is a combination of herbs to give flavor to stews, soups, or broths-traditionally parsley, thyme, and bay leaf. It is removed before serving.

Braising: a cooking method where the food (usually meat) is browned first, then slowly cooked in a liquid such as broth, water, or wine.

Caramelize: to heat sugar (the new one-to-one sugar substitutes can be caramelized) over low heat until it melts and develops a flavorful, golden-brown color. If you're doing this with the sugar substitutes, you will notice a chemical odor during the process, but the final product and flavor will be fine.

Chiffonade: long thin ribbons of fresh greens or herbs made by rolling up the leaves and cutting crosswise to produce the thin ribbons.

Crudités: raw vegetables, usually served with a dip or sauce.

Coulis: a thin puree of fruit, sometimes sweetened with sugar or sugar substitute.

Deglaze: to add a liquid such as wine, broth, or water to the pan in which a food has been cooked to dissolve the cooking drippings so that they may be used to make a sauce.

Dredge: to dust or cover a food with a dry ingredient such as flour, cornmeal, or bread crumbs before cooking.

Grill: to cook food on a heavy metal grate that is set over hot coals or other source of heat.

Julienne: to cut vegetables, meat, or poultry into thin, matchstick-size strips.

Macerate: to soak a food (usually fruit) in a liquid in order to infuse the food with that liquid's flavor. This also softens the food while releasing its juices to blend with the macerating liquid.

Marinate: to soak food (such as fish, meat, poultry, or vegetables) in a seasoned liquid to absorb flavor and, in some cases, to become more tender. Since most marinades contain an acid such as citrus juice, vinegar, or wine, the marinating should be done in a glass, ceramic, or stainless steel container, never in aluminum.

Poach: to cook a food such as chicken, fish, or eggs in simmering liquid.

Puree: (noun) a smooth, thick mixture made in a food processor or blender, or by pressing the ingredients through a sieve.

Puree: (verb) to grind or mash food until it forms a smooth, thick mixture.

Reconstitute: to return a dried form of food to its natural state, usually by adding water.

Reduce: through evaporation, to decrease the volume of liquid by boiling it rapidly in an uncovered pan to increase its flavor and thicken the consistency.

Sauté: to quickly cook in a small amount of oil (or spritz of cooking spray) over direct heat.

Scald: to heat a liquid (such as milk) to just below the boiling point.

Score: to cut shallow slits in the surface of a food before cooking to increase tenderness, to vent steam, or to serve as a decoration.

Sear: to brown the surface of a food quickly with high heat.

Shred: to cut food (such as cheese, carrots, or cabbage) into slivers or narrow strips, either by hand or using a hand-held grater, or a food processor fitted with a shredding disk. Cooked meat, fish, or poultry can be shredded by pulling it apart using two forks.

Shuck: to remove the husks and silks of an ear of corn or to remove the shell from shellfish such as oysters or clams.

Simmer: to cook food gently in liquid at a temperature that is low enough so that tiny bubbles just begin to break the surface.

Steam: a method of cooking where a food is placed on a rack or special steamer basket over boiling or simmering water in a covered skillet or saucepan.

Steep: to let food soak in hot liquid to extract color and flavor.

Stir-fry: (noun) any dish which has been cooked by a stir-fry method.

Stir-fry: (verb) to quickly cook small pieces of food over very high heat while constantly and briskly stirring the food until the food is crisply tender. A wok or large skillet is usually used with this Asian cooking technique.

Timbale: a small molded mixture of food that is crustless.

Vinaigrette: referred to as one of the "five mother sauces," a basic version is made from oil and vinegar and used to dress salad greens and any number of cold foods such as meats, poultry, fish, or vegetables. A more elaborate vinaigrette would include any number of herbs, spices, garlic, shallots, onions, mustard, and so forth.

Whip: to beat ingredients such as egg whites to incorporate air into them, thereby increasing their volume until they are the consistency described in the recipe.

Whisk: to beat or whip ingredients with a kitchen utensil that consists of a series of looped wires that form a three-dimensional teardrop shape.

Zest: the colorful rind of citrus fruit (most commonly lemon, lime, or orange), containing aromatic oils that adds flavor to a food. When zesting, be careful to not include any of the white pith, as that adds a bitter taste.
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