Tuesday, February 9, 2010

INCORPORATING A COMPANY UNDER THE MCA 21

INCORPORATING A COMPANY UNDER THE MCA 21

Having been a lawyer assisting several multinational companies in India, I was recently entrusted with a personal responsibility of incorporating a company for a close friend of mine from the States. Whilst I normally would entrust the job to my team and do an overview of the task, this time around I was keen on undertaking this task myself.
There was several reasons behind me choosing to incorporate this company personally. Firstly, I had recently undertaken to contribute to an World Bank report which interalia contained several inputs on starting a company in India. The report much to my surprise placed India 120 in terms of ease of doing business, while all along I have been preaching that doing business in India is easy, smooth and that red tape and bureaucratic delays were a thing of the past. Secondly, I had recently addressed a gathering wherein I spoke on the recent changes in the process of incorporation undertaken by the Ministry of Company Affairs (MCA) and the MCA 21. Thirdly, and most importantly the client in question was a dear friend who intended to start his operations at the earliest.
My first endeavour was to gather an understanding of the manner in which the MCA 21 worked. For those of you who are unaware of the nomenclature, MCA 21 envisages electronic filing of documents and paperless administration and pertains to Registrar of Companies offices as stipulated in the Indian Companies Act, 1956 (the Act). One can get a complete understanding of the MCA 21 from the MCA portal. The key benifits envisioned by the MCA 21 are as under:
(a) On‐line incorporation of companies (b) Simplified and easy mode of filing of Forms/ Returns (c) Registration as well as verification of charges anytime and from anywhere (d) Inspection of public documents of companies anytime from anywhere (e) Corporate‐centric approach (f) Building up a centralized database repository of corporates operating in India (g) Enhanced service level fulfillment and customer relationship building
(h) Total transparency through eGovernance (i) Timely redressal of investor grievances (j) Availability of more time for MCA employees for qualitative analysis of corporate information

All the ROC's have virutally become back offices and several facilitaion centers have been set-up know as Registrar’s Front Offices (RFOs).

Armed with this knowledge, I proceeded to incorporating the company. For MCA21, the following four types of users are identified as users of Digital Signature Certificates (DSCs).
(a) MCA (government) employees ; b) Professionals (Chartered Accountants, Company Secretaries, Cost accountants ) who interact with MCA and companies in the context of the Companies Act, 1956.; (c) Authorized Signatories and Directors of Companies ; (d) Representatives of Banks and Financial Institutions
I had already solicited the help of my collegue Vinod [who works with us ] who also happens to be a CA.

The first step - OBTAIN A DIN /Director Identification Number
Process
An existing Director/ person intending to become a Director are required to make an application to MCA for allotment of a unique identification, namely, Director Identification Number (DIN). It is intended to be a lifetime number. For obtaining DIN, form DIN1, requiring personal details such as name, address, and email ID of the person making an application, is required to be filled in. There is a fee of Rs. 100/ for application for allotment of DIN. On submission of of form DIN1 online, applicant shall be allotted a provisional DIN and then he/ she is required to pay the requisite fees with reference to the provisional DIN obtained. The applicant shall be required to take a printout of the submitted eForm and will have to attach proof identity, proof of residence, proof of father’s name, proof of date of birth and photograph. The applicant shall be required to sign the physical copies of the form and get these documents duly notarzed/ attested by an approved authority. The applicant shall be required to send these documents along with the proof of payment made for DIN application to MCA DIN Cell at Noida. On receipt of these documents, the application will be scrutinised and on approval, the DIN shall become active. The outcome of application (approval / rejection) shall be communicated to the user through email. Also the applicant can enquire the application status by quoting provisional DIN allotted at MCA portal.

Comment:
DIN is a mandatory process for foreign directors too and is required while applying for Form 1A [Name Availability Form]. A provisional DIN number is allotted instantly upon uploading the required information on the MCA portal. Eureka, it works..
The process of obtaining a permanent DIN however takes approximately 4 weeks subject of course to documents being in order. Form DIN-2 needs to be submitted to the MCA along with the approved number of all companies of which they hold a director position. DIN-3 attested by Company Secretary is required to be submitted to the concerned Registrar of Companies (ROC).
The Second step - DSC/ Digital Signature Certificate

The Digital Signature Certificate (DSC) is another requirement that is now required to be accomplished. I suggest that the DSC be applied parallel alongside applying for Name Availability since the process of incorporation can be accomplished that much more faster. The DSC can be obtained from six private agencies authorized by MCA 21 (Ministry of Corporate Affairs 21st century).
For the purpose of using the new electronic filing system under MCA 21 Project the applicant needs to obtain a Class II Digital Signature Certificate. Company directors submit the prescribed application form along with proof of identity and proof of address. Each agency has its own fee structure which ranges from INR 400 to INR 2650.

Comment:

The process was remarkably smooth with the process taking around 2 days, although Vinod did share with me that he had encountered problems previously. If the directors are foreign in origin, valid address proofs in the form of passport duly notarised and photographs would need to be provided. It is advisable therefore that several copies [I had around 5 copies] of the address proof of the directors be notarised since this saves valuable time. A good CA is very necessary to ensure that there are no undue delays.

Step three - Applying for Name Availability
Perceived to be a simple step, this can at several instances be time consuming. It is therefore advisable to go in for professional consultation before one applies for name availability. Clients often feel that their chosen names would be made available to them as a matter of course. This of course is from from reality. There are a few tips to get your name of choice.
Firstly, caution must be exercised that the chosen name is not generic., in the sense the name must not be too general. For example Wipro technologies - while the name Wipro is just fine, the Registrar of Companies (ROC) would take objection to the usage of 'technologies'. This is because the ROC is guided by an internal circular to the effect which has come into effect post incorporation of most MNC's who tend to have generic names.
Secondly, a good CA would always suggest you to check informally at the ROC whether a choice of name would be available. This is quite critical to hasten the process.
Thirdly, in case of a wholly owned subsidiary, if the choice of name bears the name of the parent entity, it is always advisable to obtain an NOC from the parent entity to the effect that it has no objection in the Indian subsidiary using the same name. This is particularly so if the parent entity is a well known name eg., Walmart
Fourthly, it is necessary to provide six names in the order of preference. It is necessary to make an intelligent choice of names since the ROC is likely to grant the second choice if the first does not fit the bill.
Comment:
We were able to obtain the desired name with not much difficulty since we had done our homework of checking with the name with the ROC well in advance. Officially, the ROC accomplishes this taks in 7 days and I must say that more often than not this timeline is often exceeded. It amazes me as to how much can be accomplished with bureaucrats in India with the right connections.
Step four -Memorandum & Articles to be stamped
Once a name is approved, the Memorandum of Association and Articles of Association together with miscellaneous documents have to be filed within six months of the approval. In practice, if the proposed name is available the same is granted within 2 or 3 days.
The application should be accompanied necessarily by the following: (i) Unsigned copies of the Memorandum of Association and Articles of Association. (ii) Payment receipt. Ensure that the copies submitted to the Superintendent of Stamps or to the bank for stamping are unsigned and no promoter or subscriber has written anything on it by hand. The Superintendent returns the copies, one of which is duly stamped, signed and embossed evidencing the payment of the requisite stamp duty. The rate of stamp duty varies from State to State. According to Article 10 and 39 of the Indian Stamp Act,1899, stamp duty payable on memorandum of association and articles of association for a company to be incorporated in Mumbai, Maharashtra is: AOA: Rs. 1000/- for every Rs.500,000/- capital or part thereof subject to a maximum of Rs.50,00,000.00. Stamp duty for the MOA is Rs.200.00 Once the Memorandum and the Articles of Association of the Company have been stamped, the same is required to be signed by the Promoters of the Company including commencing with the name and description, father’s name, address, occupation and the number of shares subscribed for in their own handwriting which is duly witnessed. After signing the documents are to be dated. Declaration form 1: On Rs 100 stamp paper
Comment:
It took us around 2 working days to get the stamping done. The process was however delayed since we had to get the overseas directors to sign off on the Memorandum and Articles.
Final Steps - Documents to be presented to obtain the Incorporation Certificate
After the stamping of the MOA and AOA, 3 copies along with the following documents are required to be scanned and uploaded on the MCA-21 Portal: - The stamped copies of the MOA and AOA - Copy of the Form-32 along with the consent letters of the Directors of the Company, who are appointed therein. - Form-1 - application and declaration for incorporating of a Company and printed on non judicial Stamp paper worth INR 20. - Form 18-evidencing the address proof of the Company. - Form-1A-evidencing the name approval. - Copy of challan evidencing the fee with respect to above mentioned forms. - Power of Attorney from the subscribers in favor of any person for making corrections on their behalf in the documents and papers filed for registration .This must be on nonjudicial stamp paper of INR 100. - Identification of the subscribers by way of copy of driving license, passport, voters identity or ration card. These documents, in addition to their online uploading, are also to be filed in original with the ROC. Once the documents are uploaded and confirmation of payment of fee is received from the Bank by the ROC, it processes the papers in order of their receipt. A software ensures that the queue can not be jumped by ROC. The fees paid to the Registrar for registration are scaled according to the amount of the authorized share capital of a company as stated in its memorandum.
Comment:
The process of issuing a certificate of incorporation normally takes seven working days. Pursuant to incorporation, TAN and other necessary registrations as required can be obtained.
Concluding remarks
In all the process of inorporating of a private limited company in India can be a smooth process if the right tools of approach are adopted. We took around 18 working days to obtain the certificate of incorporation. I must make a special mention that that the government has made an honest attempt to smoothen the rough edges that one encountered in incorporating a company. This is not to say that the present system is fullproof as one can still find old barks of wood at the ROC reminding one that it may take a while before things are up to speed of this digital era.


http://4indianbusiness.blogspot.com/2007/10/starting-business-in-india.html



Wednesday, January 20, 2010

Friday, January 15, 2010

Thai Fried Chicken recipies

Thai Fried Chicken Recipe

(Gai Tod)

How To Make Thai Fried Chicken

Thai Fried Chicken Marinade

Ingredients:

4-6 chicken wings, thighs, drumsticks
1 Bulb chopped garlic
2 tbs Seasoning sauce
1 tbs Fish sauce
1 ts black pepper (freshly ground is best)
3-4 cups of oil

Preparation:

Prepare chicken by cutting open to reveal the bone but do not remove the bone or skin, this ensures the chicken cooks thoroughly, quickly and remains moist and succulent

Bash and chop the garlic into small pieces, not too small.

Mix everything (excluding the oil... doh!) and leave about 2 hrs or more

Cooking:

Heat oil in a wok or deep frying pan at high put in chicken and fry until golden brown turning regularly, before you remove and drain using a sieve

Serving Suggestion:

Serve with jasmine rice sweet chilli dipping sauce or Thai chilli sauce or both in side dishes. Better yet serve it up with some BBQ Spare Ribs or Thai Sweet Chicken. For great spicy side dish to compliment these try our Spicy Egg Salad Recipe or our Som Tam Recipe both spicy salads or maybe a nice spicy soup like Tom Ka Gai our Coconut Chicken Soup

Forget KFC ! After this you will never eat there again traditional Thai Fried Chicken Recipe, (gai tod) great for that barbecue party and an easy Thai recipe to boot!

Thai Fried Chicken (Gai Tod)










It's a finger eating job, the kids will love it, but make sure you give them plenty of tissues for their sticky little fingers

http://www.thairecipevideos.com/

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Fried Chicken Recipes

Chicken Bone Nuggets ( Khor Gai Tod )

chicken-chunks.jpg

These are little cuts of chicken bone with meat, in a sesame seed batter. They are a good way to use chicken wings, they have lots of flavour, packed into a small piece of chicken. Keep the skin of the chicken on it when making these, the skin adds some of the flavour.

Serves: 2

Ingredients:

150 gms Chicken Wings Cut into Small Pieces

2 Tablespoons Corn Flour

2 Tablespoons Light Soy sauce

1 Teaspoons Salt

1/4 Teaspoon White Pepper

2 Teaspoons Sesame Seeds

100 ml Water

Oil for Deep Frying

Preparation

1. Mix the corn flour with the water and add the sesame seeds, pepper, salt and light soy sauce, mix to form a smooth batter.

2. Drop the chicken pieces into the batter and coat them well.

3. Heat the oil to 190 degrees celsius (hot) and deep fry the chicken.

4. Serve with sweet chilli sauce, or sweet plum sauce.

Serve With

Lettuce

Cucumber

Spring Onions

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Garlic Fried House Chicken ( Gay Na Tod Gartheim )

house-chicken.jpg

House chicken is really free range chicken, traditionally kept at home in the garden. In Thailand we call it house chicken. It's got less meat and is tougher than farm grow chicken, but has a lot more flavour. This dish is pan fried house chicken with garlic & fish sauce - a typical way to eat small cuts of house chicken.

Serves: 3


Ingredients:

150 gms House Chicken Wings

4 Garlic Cloves

2 Teaspoons Black Pepper Corn

2 Tablespoons Fish Sauce

1 Tablespoon Light Soy Sauce

Oil for frying

Preparation

1. Clean the chicken wings and chop each into half.

2. Pound the garlic with the black pepper corns in a Thai mortar until well ground up.

3. Add the mixture to the chicken wings and mix.

4. Add the fish sauce, light soy sauce, mix well and marinade for 30 minutes in the fridge.

5. Place oil in a shallow frying pan, so that its half way up the side of the pan and place on the heat to get it good and hot.

6. Fry the whole mixture, the chicken together with the garlic, until the chicken is good and brown.

7. Serve both the chicken and the fried garlic together.

Serve With

Fragrant Rice

Sweet Chilli Sauce

Chicken Sauce (Chilli Sauce for Chicken Dishes)

Cucumber

Tomato

Lettuce

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Green Curried Chicken Cakes ( Khiew Wan Gay Tod )

green-curry-chicken-cakes.jpg

These are similar to fish cakes in consistency, but with the taste is of curried chicken and crunch from the breadcrumbs. A sweet & sour chilli and cucumber sauce adds bite to the dish.

Ingredients:

200 gms Chicken Breast

2-3 Tablespoons Green Curry Paste

100 ml Coconut Milk

1 Teaspoon Salt

1 Tablespoons Sugar

Breadcrumbs

Oil For Deep Frying

Preparation

1. Heat the oil to 180 degrees Celsius.

2. Clean and chop the chicken breast into pieces.

3. Put into a food processor, with the green curry paste, salt and sugar and blend until it's a smooth mince.

4. When the oil is hot, take spoofuls of the mixture, smooth off the edges (by using another tablespoon) and drop it into the breadcrumbs. Make sure they are completely covered in the breadcrumbs.

5. Drop them into the hot hoil and fry until golden brown, turning them to make sure they cook on all sides. Remove and drain.

Ingredients for Sweet Sour Sauce

4 Tablespoons Sugar

1 Tablespoon Vinegar

1 Tablespoons Salt

150 ml Water

1 Tablespoon Chopped Onion

1 Tablespoon Chopped Cucumber

1 Tablespoon Chopped Chillies

1 Tablespoon Chopped Coriander Leaves

Preparation

1. Boil the water on a low heat.

2. Add the salt, sugar and vinegar in and boil until they have dissolved.

3. Remove from the heat, then mix in the vegetables and serve.

Serve With

Thai Fragrant Rice

Lettuce

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Sesame Chicken Wings ( Guy Hup Gro )

sesame-chicken-wings.jpg

Yes they're chicken wings not legs! The top joint of the wing is cut and formed to look like a small chicken leg. The meat and skin is pushed back to give a clean bone at the end. I like to use a batter flour when coating these, which already has dried egg in it. If you don't have that, use flour and add an egg yolk to the flour batter to help it stick.

Ingredients

4-5 Chicken Wings

3 Tablespoons Light Soy Sauce

1 Tablespoon Maggi Sauce

1/2 Teaspoon Salt

1/2 Teaspoon Sugar

1/3 Teaspoon White Pepper

1 Tablespoon Batter Flour

4 Tablespoons Sesame Seeds

Oil for Deep Frying

Preparation

1. Clean and cut the top bone of chicken wing and pull the meat back to reveal the bone. You can see from the photograph, you want the top chicken joint to look like a leg.

2. Mix the light soy sauce, Maggi sauce, salt, sugar, and white pepper together and put chicken wing in, mix it up and leave it for 20 minutes to absorb the flavours.

3. Preheat the frying oil.

4. Mix the batter flour with a little bit of water.

5. Dip the meat in the batter, then dip in sesame seeds and drop into the hot oil.

6. Cook on a low to medium heat for 10-15 minutes, the chicken must be cooked inside, so it's important to cook is slowly.

Serve With

Thai Fragrant Rice

Sweet Chicken Sauce

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Garlic Crumb Chicken ( Gai Op Gar Thiam )

garlic-crumb-chicken.jpg

The key flavour in this is garlic, provided by ground garlic used to flavour the crumb. This is a baked-steamed chicken leg, making it a healthier way to cook the breaded chicken than frying. If you want to emphasize the garlic flavour, why not bake some garlic cloves at the same time you bake the chicken legs?

Ingredients

6 Chicken Legs

1 Tablespoon Garlic Powder

1 Tablespoon Salt

50 gms Breadcrumbs

3 Tablespoon Wheat Flour

1 Egg

Preparation

1. Mix the salt with the chicken legs and leave for an hour.

2. Steam the chicken legs for 30 minutes, make sure they are cooked.

3. Prepare your coating. I like to use freezer bags, one bag with flour & garlic powder mixed, one bag with the breadcrumbs and a bowl with the egg whipped in it.

4. Heat an oven to 180 degrees celsius.

4. Place the chicken legs in the flour bag and shake it around to coat it. Then coat it in egg, then place it in the breadcrumbs bag and shake it to coat it with the crumbs.

6. Bake in the oven until brown and cooked, this takes 40 minutes or so. Remember the legs are already cooked, once the crumbs are brown that is enough.

Serve With

Plum Sauce

Fragrant Rice

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Breaded Chicken Satay (Gai Muan Tod Satay)

bread-chicken-satay.jpg

After the satay burger recipe, comes the satay in breaded chicken. If you can wait until they are cold, they slice very nicely with the sauce nearly solid - perfect picnic food!

Ingredient

200 gms Unsalted Peanuts

2 Tablespoons Sugar

1 Teaspoon Salt

1 Tablespoon Chilli Paste

1 Tablespoon Soy Sauce

150 ml Water

2 Skinless Chicken Breasts

1 Egg, Beaten

Flour

Breadcrumbs

Preparation

1. Blend the peanuts with salt, sugar, soy sauce, and chilli paste in a food processor until the peanuts form a smooth sauce.

2. Add the water into the peanut mix and blend again.

3. Place it in a sauce pan and bring to the boil over a low heat, cook until the sauce browns and reduces to thick.

4. Lay out some cling film or plastic.

5. Bash the chicken flat and thin with a rolling pin or Thai pestle.

6. Spoon some of the sauce in from one edge and roll up the chicken breast, folding in the edges. The chicken should overlap itself to seal properly. Use the plastic to help you roll it.

7. Heat oil for deep frying to 180 degrees celsius (medium hot).

8. Dip the chicken parcel in flour, then egg, then breadcrumbs.

9. Deep fry until cooked. Allow 10-12 minutes or so to cook, as the chicken needs time to cook through.

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Spicy Red Chicken ( Gai Tod Pud Pad )

spicy-red-curry-chicken.jpg

Back to core Thai dishes, spice, meat and sauce for eating with rice. A commentor asked me where the recipe for 'Gai Tod Pud Pad' was, and I realized I'd missed it! It is a red curry made with fried chicken. Use a farm free-range chicken if you can, in Thailand we'd traditionally use a house chicken (a chicken raised in our back yard), but due to the bird-flu outbreak we no longer raise house chickens at the farm.

Ingredients

400 gms House Chicken

1 Tablespoon Red Curry Paste

1 Tablespoon Fish Sauce

1/2 Teaspoon Sugar

1 Tablespoon Oil

Sweet Basil

Kaffir Leaves

Red Chillies

Preparation

1. Clean and dry the chicken, chop it into 3-4 cm pieces, deep fry until the chicken is golden brown.

2. Put a spoon of oil in a frying pan, cook the red curry paste until it begins to separate into oil and paste.

3. Add the fried chicken, the fish sauce and sugar and stir fry for 20-30 seconds. The chicken is already deep fried, so it doesn't need extra cooking.

4. Garnish with the kaffir leaves, basil and sliced red chillies.

Serve With

Hot Fragrant Rice

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Fried Chicken Legs ( Nong Kai Tod )

Fried-Chicken-Legs.jpg

Everyone in the world loves fried chicken and Thailand is no different. This recipe is how the Thais eat fried chicken, its slightly different from the KFC fast food you get worldwide, the flavour comes from the chicken not the coating! For healthy eating, it's better to mix this with one of the healthier Thai dishes, but its fine as a treat. For best results use a good quality corn fed chicken.

Ingredients

6 Chicken Legs

2 Tablespoons Salt

2 Teaspoon Black Pepper

1 Egg

200 gms. of Fine Bread Crumbs

500 gms.oil

Preparation

1. Mix chicken legs with the salt & pepper and leave for 20 minutes.

2. After 20 minutes put on the legs steaming pan and steam for 30 minutes until cooked.

3. Take it of the steam leave it to cool, dry it with kitchen paper.

4. We will deep fry these legs, the best option is a deep fryer, but failing that a pan of oil will do.

5. Switch the fryer on at 170 degrees Celsius, (medium).

6. Break the egg and mix it, dip the chicken legs in the egg to coat them all over.

7. Dip the legs in the bread powder in the plastic bag and put chicken leg inside the bag, shake it until the crumbs stick to the chicken.

8. Deep fry them for 5 minutes until the crumbs are golden and brown.

Serve With

Vegetable salads

Sweet chilli sauce


http://www.khiewchanta.com/


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