The Cure in concert in Barcelona

The cult group of gothic rock and afterpunk arrives at the Palau Sant Jordi with a marathon concert of almost three hours

The Cure in concert in Barcelona

They have been building their own universe for decades, a parallel personal seal difficult to categorize and sustained in their hypnotic music and a reinvented aesthetic of punk and post-punk. The Cure has known, as few groups, to wander the rope between lights and shadows with majesty and authority. The British band led by Robert Smith has for many years championed the genre of gothic rock, with lyrics introspective and existential, but without giving up an opening of sights that has also led them to court with electronics or new wave. After almost 40 years on the stage, the training, which has been reinvented many times, continues to defend the songs of their thirteen studio albums on a new international tour that comes after years of silence and has reserved three stops for the public Spanish: Bilbao, Madrid and Barcelona.

Robert O’Donnell and Reeves Gabrels have created a recital in the capital (November 20) and in Bilbao (November 24), a concert that walks through different states of mind, thanks to his four decades of immortal songs that navigate between the melancholy or the electric blackness of much darker compositions. The followers of the band that go to the Palau Sant Jordi can enjoy a concert that will approach the three hours of duration, with a narrative structure divided into three large blocks that accommodate more than thirty songs.

Three hours and more than 30 themes

Catharsis and celebration of one of the most imposing legacies of rock clothed by a sober rather simple scenery supported only by sober projections. And is that the band does not need the support of the latest technological gadgets that are so fashionable have been placed today in large manufactured recitals. The fireworkbises,lullaby, are for his chords and the vocal majesty, perhaps more contained, of a Smith who, at age 57, only the gray hairs that have dyed his imposing gray hair betray the passage of years. Her dress and laconic and timid attitude remains the same.

The public that attends this Saturday at the Palau Sant Jordi is therefore warned. Get ready for a marathon session with intensity as a flag, and that will predictably have up to three bises. There will be no shortage of classics like Lullaby, Friday I’m in Love, Just Like Heaven, Close to Me, End, The Walk, Open, High, Boys Do not Cry, The Forest or One Hundred Years, Of his latest studio album, 4:13 Dream, as The Hungry Ghost. Everything ready for the fog to take over the Barcelona stage for the staging of a group that, despite its dark aesthetic, knows how to create festive atmospheres thanks to a good live and celebrated by its transgenerational public.

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Almirall purchase ThermiGen

The deal values the company based in Dallas in about 80 million dollars

Almirall Factory Barcelona

Almirall has executed its purchase option to acquire 100% of the share capital of ThermiGen, private aesthetic medical technology company based in Dallas, specializes in the development and production of energy systems regulated by thermistors for plastic surgery and aesthetic dermatological applications.

Last September Almirall acquired a 7.7% ThermiGen 5 million dollars (4.6 million euros) and paid 2.5 million dollars (2.3 million euros) for the right of option to acquire up to 100% of the company business worth close to 80 million dollars (73.5 million euros).

The Spanish company has stressed that, following the acquisition, the sum of ThermiGen portfolio of technology and will provide a commercial platform in the segment of energy-based devices; a model of “constant” business and management “experience and a strong track record” team.

Under the agreement, the transaction will be completed during the month, conditional and subject to compliance with certain conditions being operation; specifically, Almirall expects to close this transaction on 31 January.

The Spanish pharmaceutical, through its president, Jorge Gallardo, stressed that this operation is a first step to establish itself in the market of aesthetic and continue consolidating its strategy in the area of dermatology.

The ThermiGen product portfolio is based on the ‘hot science’: through technology ‘SmartTip’ doctors are allowed to use temperature as a parameter to treat a variety of aesthetic conditions of soft tissues and nervous.

This technology is used for various non-invasive and minimally invasive procedures and offers significant potential for use in multiple indications, as highlighted Almirall in a communication sent Monday to the National Securities Market Commission (CNMV).

The product of the American company ThermiRF first aesthetic medical device by the FDA (Food and Drug Administration USA) approved uses controlled radiofrequency for use in dermatological procedures and general surgery for temperature and electrocoagulation hemostasis, and to create lesions in the nervous tissue.

ThermiGen, founded in June 2012, also has the worldwide rights to market ThermiSmooth 250, which works using a specially designed handpiece, controlled by a thermistor which provides the necessary heat to the surface of the skin.

Last year, the company posted 11.4 million dollars (10.4 million euros) in revenues and expects to close 2015 with around 30 million dollars (27.5 million euros) in sales and positive operating results.

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Tandoor: Indian cuisine updated in Barcelona

Unlike Chinese or Japanese, Indian food is an unknown. Beyond basmati rice (sometimes precooked and boat), the popular kebab (the corner, although its origin is really Persian) or papadums beer snacks rescued Tandoor Cobracurry (powder), many would cost the ABC list culinary culture of this ancient cuisine. It has forgiveness. India is not the kitchen seated in Spain (or with much, the Japanese and Chinese will take years ahead). Still, there are examples of powerful Indian polished to wet papadums kilos of Barcelona restaurants. Indeed, the first Indian chef of Spain, Surinder Oberoi, settled here, worked the first Indian restaurant of Barcelona -Taj Mahal- and, years later, opened his own store: Tandoor. And of those pimples these muds: Tandoor moved a year of its location makes tiny right now in Calabria Aragon Street. Ivan expertise family Surinder and his mother-the smiling Poonam-, saved his paternal inheritance and -by the way-, this brave chef dusted and gave a wiggle. And it has caught while Tandoor is becoming one of the favorite restaurants for junkies chef Ivan Surinder curry.Tandoor

Tandoor-chef-Ivan-Surinder Barcelona

¿We said curry? This spice is an Indian flags but so are ginger, cumin, mustard, turmeric, fenugreek, cinnamon, chilies and cilantro. If something is Indian cuisine is famous for its infinite variety of spices and mixtures of these. The most famous is the garam masala (literally spice mixture), to which every housewife, chef gives his or kitchenettes. The aleatroriedad use and the fact that plat1sea Tandoor cuisine strongly supported in these family recipes is difficult to explain why the same two chickens eat curry. Creative licenses are almost endless.

Broadly speaking, southern regional cuisine is fish, more spicy curries and spicy dishes; in the north and more meat is cooked like dairy. Punjab province is one of the most gastronomically rich: there are both originating naan bread as the famous Tandoor oven that gives its name to the restaurant in question.

They are common use ghee (clarified butter) and coconut oil as the main fat bases. In the line following Surinder fats they have been reduced to a minimum to achieve as personal as elegant dishes.

His tandoor ovens let you bring the earthy flavors of yesterday and training Tickets do with the skill and precision of today. Tests are accurate pie filling vegetable potato (neo pump barcelonetera a spicy dish does not break the Tandoor architecture contrasts) and toast with pizza soul: smoked mashed eggplant, goat cheese and tomato pulp on a fine pita bread (pulp gives acidity, spice mixture of subtle spicy house, the smoky eggplant and some beads balsamic basil oil in the set). Satisfaction is high with the extrajugoso Thigh of chicken marinated in yogurt and ginger (Parental dish that Ivan has given the lightness that requires modern cuisine: less ghee and spices); and his signature dish of lamb: the nineteenth kebab. Minced meat and pressed into a cylinder to eat with your hands, mango and avocado on a lettuce leaf (sausage texture and smoothness on the palate thanks to Tandoor mango and avocado dish, sweet and sour sauce and spicy at the end stitch). The lamb is abundant in the north, in Kashmir where the climate is extreme. Some pieces are dried and then simple and inexpensive but tasty spicy dishes are prepared. The rogan josh lamb stew is a classic Kashmiri dishes.

While bringing the flavors to a new visual composure Tandoor cuisine is the northwest, which has captivated half the world with the flavors that we have more partners to country- cumin, coriander, curries, cúrcumas- that seasoned meats, cheeses and vegetables . The intense itching red and green peppers, a hallmark of much of the cuisine of southern India, they give prominence to balance the lightness and subtlety. It is in this line that Ivan moves but his grace is to soft stitches to sew ancient flavors in a dish and coordinated over them aesthetic neatness.

The latter come to the table as happen anywhere in India at a time and in a ceremonial way, everything draws a samskaara ritual. The palak paneer, the Jheenga goan and forced tikka masala. Their paneer (cottage cheese) is made with milk brought from Montserrat and -queda tikka clear- is one of the strongholds of the letter. Tandoor it also includes a good representation of the vegetarian delights of southern país.Tandoor palak paneer, tikka masala and goan Jheenga

They say necessity is the mother of this urgency and wit. Bravo for updating an ancient kitchen. Bravo for the courage to walk the difficult path between the new and the old, with one foot in the rich paternal inheritance and one on the wants of modern cuisine. Surinder behind the hand of a great chef with a juicy future. These lines do not know if I’m going to find anything new. I hope, although many discover an excellent restaurant. Indian, to be exact.

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