Priority july-september'13

Issue 46 • July-September 2013

pages

Wanderer

extraordinary world of natural treasures

wellness Don’t sweat, lose weight

A MaXposure Media Group Publication

Axis Bank

Axis House, 3rd Floor, C-2, Wadia International Centre, P. B. Marg, Worli, Mumbai - 400 025, India Tel: +91 022 24256317 | www.axisbank.com tanu.kaushik@axisbank.com Chief Editor Tanu Kaushik

Dear Reader, The soul of a wanderer is always on the look-out for something interesting, something that’s fun. In this issue, wanderer takes you to Jordan, the destination that has world-class historical and cultural sites with modern entertainment facilities. The palate section informs you about the growing popularity of bite-sized foods. As we discuss food, how can we miss chef Vikas Khanna, the Michelin Starred chef who talks about life, innovations in the kitchen and personal life in celebspeak. Turn pages to know more about eDGE Loyalty Rewards- a loyalty programme that celebrates your relationship with Axis Bank.

In the wellness section, learn more about the effective techniques of underwater workouts that help you stay fit even as you enjoy a quick swim. We take you to the UNESCO world heritage site of Champaner-Pavagadh in Gujarat, a treasure trove of archaeological excellence through the culture pages.

We wrap up the magazine by addressing your wardrobe's monsoons woes in the fashionista section.

Hope we get the same love and appreciation as we did in the last issue. Please write to us and share your valuable opinions about the magazine and we would be more than happy to implement them. Please send us your feedback at tanu.kaushik@axisbank.com Thank you and happy reading Team Priority Pages

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July-September 2013 | 1

Content

Issue 46 • July-September 2013

2 | axisbank.com

12

New equity tax saving scheme for first-time retail investors powered by Itsallaboutmoney.com

04 |

18

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24

celebspeak

In conversation with Master Chef Vikas Khanna

wanderer

12 |

Jordan, the culturally and historically rich land

20 |

The growing popularity of the small bite

palate

20

loyalty rewards

24 |

Inform yourself on the EDGE Loyalty Rewards plan

26 |

The archeological marvels of Champaner-Pavagadh

32 |

How to dress during monsoon months

culture

fashionista

26

32

wellness

35 |

Underwater workouts, the fun way to stay fit

38 |

Stay healthy with innovative apps

hi-tech

July-September 2013 | 3  

celebspeak

ne love ne life

Celebrity chef Vikas Khanna shares his love for food and life and talks about his new book, Savour Mumbai words Megha Mishra

I

n less than five days, Vikas Khanna travelled to five Indian cities to promote his latest creation, Savour Mumbai.

But this is no delicacy created by the Michelin Starred chef who was inspired and initiated by his grandmother to cook and her kitchen became a part of his training ground. Savour Mumbai is a tribute to the city by Khanna that played an important role in his evolution as an arbiter of dining taste. And through the pages of which he visits some of his favourite restaurants and eateries to shortlist their signature dishes.

Referred to as the “Hottest Chef in America” and included in the People magazine list as the “Sexiest Man Alive”, Amritsar-born Khanna has been busy shooting for MasterChef Junior in India besides working on a host of projects, one of them being Holy Kitchens for which he turned a filmmaker. The chef, who was awarded the Rising Star Chef award

by Star Chefs for his role in shaping the future of American cuisine in 2011, spends

more than a fortnight traversing the globe and the remaining at his Michelin Starred winning restaurant in USA, Junoon. Ask Khanna if he has plans to open another Junoon in this part of the world and he replies in big no. “I can only have one baby so there would never be another branch of Junoon,” he says.

Khanna, who cooked for a fundraiser for US president Barack Obama at the Rubin Museum of Art in New York last year, was in the National Capital where Priority Pages caught up with him.

Bhagwad Gita stresses that anyone who can share food attains the highest sense of achievement.

Through your project, Holy Kitchens, you throw light on the same and promote it at Junoon too. Why, in your opinion, is sharing important?

It is a phenomenon with which we have grown up. It is important in today’s age when everyone is turning nuclear and

celebspeak

adopting an individualistic attitude. But Indians believe in pluralism and in sharing.

It is an integral part for all of us. To put it across in a simpler term, it is in our DNA. That is what I want to show the world.

What is Vision of Palate?

This is another project close to my heart.

Vision of Palate is about taste and food for people with visual imparity. The last session happened in March at Philadelphia.

Did you always know that your love for food would lead you to becoming a Michelin Starred chef?

I had never imagined that destiny would give me such opportunities and I would get to represent the Indian cuisine and Indian culture in the West. A major part of credit for this goes to the team I work with. If you ask me, I was more than happy to be serving chana-bathura at ladies kitty parties in Amritsar.

Any plans to introduce the concept to India?

I would love to get the Vision of Palate concept to India but due to my professional commitments over the last few months, I have had no time for it. In fact, I have to pen a cookbook for the visually challenged in Braille but that has been shelved as of now.

But I believe there is time for everything and when it will be right, both will happen.

Recount some experiences from your struggling years?

I am enjoying and loving every minute of the transition phase the hospitality industry is passing through now. When I joined it, there was hardly any information available, especially on ingredients or products. For example, I had no clue about the variety of cheese available or their names. In fact, I couldn’t even pronounce the names of most July-September 2013 | 7  

celebspeak

Quick seven Who do you owe the most to — the teachers, your mother or the seniors?

I owe it to the teachers for their guidance, to my mother for her blessings and to the seniors for helping me move me forward with discipline.

What are the reasons behind your success?

Staying true to myself and loving what I do.

Who is the one person/ celebrity you would want to cook for?

Philippe Petit as he inspired me to dream.

Where do you see yourself in the next 10 years?

Somewhere near food — travelling, writing and cooking even more, and holding on to what I have created.

What is it that you cook that your mother likes the most?

She loves my chana daal and peas pulao.

Have you been able to recreate the magic of your mother’s taste?

What would she have ready for you when you are visiting?

I can’t recreate her magic as I don’t have a heart like hers.

She keeps fenugreek potatoes around for me though.

If not a chef, what would you have been?

I would have been a farmer, it is my inner call. I will become one after a few years.

KAJU KOTHIMBIR VADI Makes 24 Bengal gram flour or besan features in many Marathi recipes, especially snacks. One of these is Kaju Kothimbir Vadi which is available at every Mumbai eatery serving local Marathi food. The everyday snack, which is soft and silky on the inside and slightly crisp on the outside, is filled with cashew nuts which provide an interesting texture and flavour to it.

Served with a spicy green chutney, it is the perfect evening snack to accompany garam chai or cut into small cubes and served as hors d’oeuvres.

Ingredients 1 cup gram flour or besan 30 cashew nuts ½ tsp turmeric powder 1 tsp red chilli powder 2 finely chopped green chillies 1 tbsp tamarind pulp 2 tbsp finely chopped fresh coriander Salt to taste 4 tbsp oil for shallow frying

of them properly back then. Not that I can do so now comfortably but then that is the uniqueness of food. There is so much to learn that even a lifetime seems short.

You mentioned once that you virtually live out of a plane. How do you juggle between so many roles, both in the US and India?

I feel proud and am thankful to God that I am a part of the thread that forms a connection between the two nations. I am proud to be in the plane as long as my feet are on the ground. After remaining in the kitchen for over 25 years when one gets attention, you don’t cherish it, you respect and treasure it.

How do you spend the little time that you get for yourself?

Activities like writing, swimming, reading and eating keep me occupied.

Savour Mumbai does not have many references to Jammu, Odisha and extreme North-East. Does the city not have many places that serve these cuisine styles?

Mumbai was my first encounter with anything not from north India. My paternal aunt (bua) was married in Mumbai and every time she would visit us, she would bring with her a lot of stories about culinary traditions and styles there. It was through her eyes that I got to know of Parsi, Konkani and Maharashtrian cuisines.

Then, my first job was in Mumbai when I got to know the city closely. Savour Mumbai is my reference of Mumbai cuisines from what I had experienced then. Though a lot has changed now, I could figure out that there is so much that one book would not be enough. Hopefully, I should be doing one more project as a follow-up so that no cuisine is left out.

Method • In a mixing bowl, combine all the ingredients except oil. Add 1-½ cups water and mix well to make thick batter.

• Heat 4 tbsp oil in a frying pan over low heat. Add the prepared batter and cook. Stir continuously for 15-20 minutes or till the mixture comes together to make a thick doughy batter. Remove from heat.

• Grease a small tray and spread the mixture evenly 1 inch thick. Set aside to cool and set. Cut into2 inch squares.

• Heat oil in a frying pan and shallow fry the squares till golden and crisp. Remove and drain on absorbent paper.

• Serve hot with coriander and mint chutney or ketchup.

July-September 2013 | 9

celebspeak

Does your love for Punjabi cuisine ever overpower your interest in other Indian cooking styles?

Never. I am very careful to bring the regional Indian cuisines to the front-burner. I don’t even serve classic Punjabi dishes like butter chicken or saag paneer. Instead I serve more regional delicacies.

Which other cuisines are you fond of?

I am fond of Italian, Bhutanese, French, Modern American and Spanish spreads.

You have authored over 10 books now. What next?

I think I will always create a new project and a new story of food. I want to talk about food in every context. My next book will be on food and children. It will be an amazing lead after MasterChef Junior.

You are a star chef, the sexiest chef alive and have served President

Obama. What’s next on the cards?

Acting as a representative of your country and getting its cuisine to millions across the world is a major achievement. I will continue to write and tell the great story of India and its cuisines in upcoming projects.

If you get to a book on Delhi, what areas would you focus?

I would write more about the iconic history of the city that is full of influences of so many generations.

Elaborate on your statement, “I think it is fantastic that we celebrate the spirit of actually using your heart more than your brain.”

Heart controls flavours. Mind is too rational to understand love. Heart gives you patience and lets every ingredient nurture and blossom. Heart is heart and does not even understand scarcity, only abundance.

wanderer

Extraordinary world of natural

treasures

Jordan feasts on the beauty and gems the country offers to the discerning traveller words Sunil M

W

ish to pack a travel punch in a week? Then, try Jordan. This is one country that would surprise many in terms of the variety it offers for travel. There is something in it for all. From a complete itinerary for those seeking to explore Biblical history to the ancient civilisations, the lost city of Petra and the experience of the sea (not one but two), there is so much to seek and experience.

When I packed my bags for Jordan (it was to be a week-long trip), a friend with great interest in history gave me a rather envious smile before the send-off. “It is a historian’s dream destination. You better carry comfortable walking shoes and make notes,” she said. For someone who loves walking, this seemed like a dream chance.

“And, of course, the food is to die for,” I laughed back.

12 | axisbank.com

It was only when I started my trip that I realised food is great but one would rather feast on the beauty and gems the place offers dating back to the times of neoliths.

And yes, I did take my friend’s advice and took notes.

Mecca of Christianity I didn’t have to even look at my itinerary to figure that my trip was liberally sprinkled with visits to historical sites including those that dated back to the evolution and growth of Christianity. Tourism in Jordan is essentially religious in nature and attracts Christians from far and wide who come here to trace their roots. Then there is enough for those with interests in ancient history, archaeology and geology.

A pilgrim’s progress in the country begins at Amman and nearby Jerash, the site of the ruins of the Greco-Roman city of Gerasa. A large Christian community is said to have lived in Jerash since 350 AD and more than 13 churches are said to have been built in the period between 400 and 600 AD. There is even a cathedral dating back to the 4th century. Excavations have revealed several mosaics dating back to the era, unravelling a rich historical past. The other must-see sights for a religious tourist include Bethany-beyond-the-Jordan, Mt Nebo and Madaba.

Bethany-beyond-the-Jordan is different from Bethany. This is the spot where Jesus Christ was baptised by John. My first halt was John The Baptist Spring that originated at a spot near Elijah’s Hill and flows through the eastern bank of River Jordan next to the Church of John The Baptist.

Next to it are the remains of the chapels, dating back to the 5th and 6th centuries AD.

The desert of Wadi Rum makes for some of the most stunning sights on the surface of this earth, especially from a hot air balloon July-September 2013 | 13  

wanderer

Right: Jerash, the site of the ruins of the Greco-Roman city of Gerasa and below: night view of modern-day Amman

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These include three churches built over each other and decorated with coloured mosaic and marble flooring. A marble staircase links these churches to the spring where Christ was said to have disrobed before entering the waters to be baptised. About 150 m west of the Byzantine Church is Jordan River. At the opposite bank is Israel. Pilgrims dressed in white robes took turns to take a dip in the holy water with reverence that you see at the banks of holy rivers in India.

My next stop was Mt Nebo. Standing tall at 800 m is the final resting place of Moses. Equally sacred to Muslims and Christians, this is the spot where Moses

got his signal that he was to seek no more.

Stretching before him lay a vast landscape that today encompasses the River Jordan, the Dead Sea, Jericho and Jerusalem – what he was told makes for the promised land.

The site is now owned by the Franciscans who have taken pains to preserve the history at its museum housed at the spot. You can see significant remains of the early church and its magnificent Byzantine mosaics and simple modern shelter dedicated to Moses holds it all together.

Outside, near the entrance, stands a modern sculpture by an Italian artist

Good to know Best Time To Visit Spring (March to May) and autumn (September to November) when the daytime temperatures aren't too extreme. April is probably the best month, when temperatures are warm and wildflowers are in bloom.

Getting There Jordan is connected by direct flights from major Indian cities like Delhi, Mumbai and Chennai.

Stay At Pick one of the many budget or high-end accommodation options.

July-September 2013 | 15  

wanderer

representing Moses’ staff and Jesus’ words in John 3: “As Moses lifted up the serpent in the wilderness, so must the Son of Man be lifted up.” Close by is the spot where Moses is said to have been buried.

Bethany and Nebo covered, we set out to see the ancient map of Madaba.

It is a map that holds key to peace in the Middle East. Located 25 km southwest of Amman in a Byzantine church – St George’s – of Madaba is this famous 6th century ‘Madaba Map’ of the Holy Land when Madaba was the seat of a bishop. It is the first geographical floor mosaic in the Clockwise from above: Giant tortoise at Aqaba marine reserve, a gateway at Jerash, Amman King Abdallah Mosque and Petra tombs

16 | axisbank.com

Then there is a Byzantine Church in Petra with some very detailed mosaics that have survived the centuries, a Roman theatre and a colonnaded street which doubled as the main shopping centre.

Situated close to Petra is Little Petra. It was a Caravan Serai for travellers passing through the city. The Nabateans ensured they enjoyed all the facilities to make their journey comfortable. All, of course, was for a price that charged in the form of cess (tax) for various items that were being traded. history of art. Though a section of the map is missing, it more or less makes the position of countries and their borders as they existed in history very clear. Several discords have got sorted and treaties made in the Middle East on the basis of this map, I was informed.

The lost city of Petra Petra is truly amazing. Carved out of sandstone (which takes on various hues of pink, reflected in the gradings in the stone), the city lies in a hidden valley on the ancient Spice Route to Gaza and Syria. It was founded by the Nabataeans over 2,000 years ago. The journey into the lost city starts with a walk through a 1.2 km long narrow natural gorge, As-Siq. As you walk along, you can see traces of two water channels which were used to supply water to the city.

At the end of As-Siq lies the most amazing sight — the Treasury. A brilliant example of craftsmanship, it is a tomb! While Treasury is the most impressive, it is definitely not the only tomb in Petra. Over 800 tombs are said to have been discovered so far and the excavations are on for more.

Other than the Treasury, the must-see parts of Petra are a sacrificial temple on top of a hill and the Monastery. This was originally a tomb that was later converted into a church. Both the sites offer amazing views of the valley. You can even see Israel from a particular spot.

Valley of moon My first (and the only) impression of Wadi Rum was that vast of expanse of desert as depicted in the famous Hollywood movie, Lawrence of Arabia. Within minutes of touching the desert-scape, we were driving past the Seven Pillars of Wisdom, the iconic rock formation that gets its name from mentions by Lawrence of Arabia postArab Revolution.

The rock formations in the desert are better known as Jebels. These have been forged by wind and other geological erosions that have taken place over millions of years. The desert of Wadi Rum makes for some of the most stunning sights on the planet. For those seeking more, there are various adventure activities that one can participate in like rock climbing, trekking and hot air balloon ride but only if the weather permits.

Those keen to experience the Bedouin lifestyle could spend a night at a Bedouin camp or visit others during the safari. These camps are typically made from goat hair to withstand extreme weather conditions. You could enjoy a cup with the Bedouins as is the tradition here.

Blue waters The two seas of Jordan make for quite a contrast here. If floating on the Dead Sea is

on many a bucket list, there are others who come here from far and wide to see the well preserved corals in the Red Sea. Dead Sea or the “upside down sea” as it is called, not only makes for the lowest point on the surface of the Earth, it is so salty that no life exists in it! At 1,388 ft below sea level, this is the deepest lake in the world and roughly nine times saltier than an average ocean. You can float here effortlessly given the buoyancy owing to the salt content in its water. There is no chance that you can sink here.

Also, the Dead Sea is very rich in salts and minerals and its mud is bestowed with natural healing and regenerating properties.

Egyptians are said to have carried mud from the sea to embalm their mummies. Like other visitors, I slathered on the mud lying about its many beaches, left it on for about 20 minutes to make sure I get the maximum benefit before washing it in the sea. The only thing I was told to be careful of was to avoid any water touching my eyes or even drinking it. Trust me it is so salty that it is not only painful but is difficult to wash off too.

At Aqaba, it is all about underwater activities in the Red Sea. The entire 30 km long coastline of Aqaba makes for a marine reserve where fishing and other human activities are strictly prohibited.

This is an excellent spot for activities such as snorkelling and diving. I put on the equipment and took a dip to enjoy the beautiful corals and watch schools of colourful fish pass me by. Just in case, you wish to stay dry, do take a tour of the sea in a glass-bottomed boat or a submarine. It makes for a beautiful sighting.

Before I realised, the week had passed and it was time to get back home. If you wish to travel to Jordan, check out some interesting deals on offer by the Jordan Tourism Board and make sure you have your bookings in place well in advance.

July-September 2013 | 17

www.itsallaboutmoney.com

Active or Passive Funds

What is right for you?

Investors should seek advice of a financial advisor before investing in mutual funds

T

he debate whether active or passive management is superior has been raging on for years. However, there is no clear winner. There are pros and cons for both styles of investing. In more efficient markets like the United States, majority of passive funds tend to outperform actively managed funds. However, in developing and emerging markets like India, actively managed funds are likely to outperform passive funds.

Actively managed funds are ones wherein the fund manager actively manages the portfolio with an objective to outperform the benchmark. Passive funds are ones whose portfolios would replicate the constituents of a benchmark index and returns of these funds would be in line with the returns of the benchmark index.

Investor mindset An investor giving his hard-earned money to a fund manager for investments expects 18 | axisbank.com  

the fund manager to outperform, at least, the benchmark. It is not prudent for the investor to pay for the extra fund management charges if the fund manager is not able to deliver alpha consistently.

Alternatively, the investor can put his money in passive funds. These funds have lower costs, are less risky and deliver returns in line with the benchmark indices.

But which one is better? What should have an investor have in his portfolio basket? Before we answer this question we need to look at the pros and cons of both active and passive managed funds.

Track record of Indian equity funds Let us have a look at the performance of India equity mutual funds over a period of time.

As can be seen from the above table, as holding period for equity funds increases, the probability of outperformance also increases. More than 2/3rd of the equity funds across categories have outperformed the benchmark over

example, out of the 70 per cent diversified equity funds that outperformed the benchmark on a three year basis, only 43 per cent of the funds were able to cover this differential expense ratio of 1.5 per cent.

Fund selection is the key

There are pros and cons to both actively and passively managed funds. Selection of either of them has to be purely based on the risk appetite of the investor

a three year and five year time frame.

Thus, active management helps generate alpha over the benchmark when there is reasonable holding period for equity funds.

However, actively managed funds also come with their share of risks. To generate outperformance, the fund manager takes active risks. If the call of the fund manager goes wrong, then the fund is likely to underperform. Also the costs involved in actively managed funds are relatively higher as compared to passively managed funds.

In some cases, the differential expense ratios can be as high as 1.5 per cent. For

Table 1: Percentage of actively managed funds outperforming benchmark Category

Benchmark

Diversified Equity Funds

% of outperforming funds 1 Year

2 Years

3 Years

5 Years

S&P BSE 500

45

55

70

82

Large Cap Equity Funds

S&P BSE SENSEX

43

81

86

85

Mid Cap Equity Funds

CNX Midcap

71

95

95

86

Selection of appropriate funds is important if an investor wants to earn superior alpha over the benchmark. Investors should take the advice of a financial advisor before investing in mutual funds. If any investor does not want to take the risk of underperformance then he can look at investing in passive funds. Passive funds track benchmark indices and endeavour to replicate the performance of a given index.

For example, a fund tracking the Nifty as benchmark, would replicate the returns generated by Nifty.

Passive funds neutralise the risk of fund managers. Such funds remove the human element that is involved in managing actively-managed funds. Also, passive funds are economical and cost effective as compared to actively managed funds.

And the debate continues As can be seen from this article, there are pros and cons to both actively and passively managed funds. Neither has a clear upper hand. Thus selection of either of them has to be purely based on the risk appetite of the investor. If the investor has the appetite to take active risk to earn extra returns over the benchmark, then he should go for actively managed funds, else he can stick to passive funds. Alternatively, investors can also look at a judicious mix of both active and passive funds in their portfolios.

Data as on 27th May, 2013. Universe of funds is from Axis Bank empanelled AMCs July-September 2013 | 19  

palate

Small is

Big Individual tasting portions are redefining the concept of luxury dining in an era where diners want variety and exclusivity but not necessarily bulk cooking! words Anoothi Vishal

20 | axisbank.com  

T

he Mediterranean diet with its goodness of olives, red wine and plenty of vegetables has been hailed the world over as some kind of elixir that bestows good health, fitness and youth on anyone who adheres to it. But there is another thing that all those cultures and countries surrounding this ancient part of the world have got right: Small portions!

The mezze as a concept is unique to the region: To all the Arab countries that we now dub as the “Middle East”, in particular Syria, Lebanon, Jordan and Palestine et al as well as others with common cultural and culinary histories: Israel, Egypt, even Greece and of course, Turkey. In fact, the concept of mezzepartaking of small portions of different items of food in a communal setting – is possibly an Ottoman concept and thus common to all cultures with Turkish influences.

To partake a mezze spread in any of these regions is like dipping into the history of civilisation. Food has always been meant to be shared. It is a communion or social bonding. Breaking bread together is a symbol of establishing or pledging close ties not for nothing. And when you break off a piece of pita (or khubuz), dip it into thick creamy yoghurt, hummus or in flavourful olive oil, you are not only filling your stomach but more than that enjoying your meal as a social activity.

With the popularity of mezze platters having spread across the world, not the least in India, where every café, bar and pub now mandatorily keeps some mezze options on the menu, we are all familiar with basics like pita pockets, falafel (chickpea flour patties, which could be almost our dal ke pakore), dips like hummus (tahina, sesame seed paste, in the right proportion vis-a-vis crushed chickpeas is a vital ingredient in any well-made hummus), muttabal/ babaganoush (aubergine-based spread), labneh (hung curd), a selection of cheese (salty goat cheese

is the most common), olives and so on. But mezzes can be as big or as basic as you like.

You can widen the scope by including grills (Arab-style grills can range from chicken tikka-like preparations to seekh kebab-esque ones prepared in hot ovens), fried calamari, octopus, little sambusaks (samosas), kibbeh (mince kebab-like patties) or kofte, dolma (meat or rice wrapped in vine leaves) and souvlaki (Greek-style grills) into the meal.

With so much variety on the table, this becomes a fulfilling meal in itself, with guests getting a taste of different flavours, textures and temperatures while still managing to eat relatively light and healthy.

In India, on the other hand, such small portions are not necessarily a part of our culinary sensibilities. The hallmark of any good host is to offer food in copious quantities to his/ her guests and our largesse has traditionally been such that any hostess worth her salt still instinctively dreads an evening where the food will run out. We prepare in bulk and consume it as such.

And everything that goes on to the table – curries, biryani, dal, vegetables – invariably is served in what we now call “family-style”, sharing portions.

Delve a little deeper into the culinary history of the country and you will find that serving food in such a manner is a relatively recent acquisition. Traditional Indian meals were served in thalis in most parts of the country where small portions and a larger variety of dishes and condiments were served on the same platter to a diner. The idea, of course, meant that people got to eat a larger variety in meals that were much more balanced than we eat today.

American-style portions and huge all-you-can eat buffets may now attract a large crowd at restaurants, not to mention at parties and weddings but the good thing is that they are now definitely going out of trend.

You need not have French aesthetics and be eating in a Michelin-starred, white tableclothed restaurant to appreciate the finesse July-September 2013 | 21

palate

Over the years, the recipes of an exclusively structured dinner should definitely involve such creativity rather than vast portions of standard bulk-produced banqueting food

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Bite-sized paneer pakoras Ingredients: 1 cup chickpea flour 1 teaspoon fenugreek leaves 1 teaspoon garam masala 1/4 teaspoon ground paprika Salt and ground pepper to taste 1/4 cup water 250 g paneer Method Mix the flour, fenugreek leaves, garam masala, paprika, salt and pepper in a medium- sized bowl. Add water and mix until a thick batter is formed. Add a little water if it seems too thick.

Heat oil in a large nonstick pan over medium heat. Dip the paneer into the batter and then carefully add to the hot oil, using tongs. Fry on each side for about two-three minutes until golden brown. Serve hot.

and logic of smaller portions. Instead of overflowing bowls, chic chefs and hostesses are making it a point to serve more varied mezze or tapas style menus where you can sample different flavours through the evening and where the “main course” as we know it becomes an after-thought.

The Spanish tapas follow the same principle as the mezze. In fact, as a culinary concept tapas and mezze have both common cultural roots (what with the Arab influence in Spain defining its culture and cuisine). What is more, the world over tapas are hugely trendy with chefs not only playing around with Spanish flavours to give you small samplings of anything from patata (potato) bravas, bits of chorizo to seafood in light tomato sauce but with other flavours from other parts of the world too. In fact, some of the trendiest places these days are serving up what is dubbed “Asian tapas”.

The trendiness of Asian flavours – whether they are Thai, Indian or Japanese – means these are being incorporated into many different types of inventive dishes and a great way to use these is to offer them up in a tapas style meal. Little tidbits of chaat, small galauti kebabs served on baby paranthas (so that you can pick them up like a canapé), tartlets stuffed with kraphao (the popular Thai basil chicken), even small shot glasses filled with stir-fried noodles, tiny dumplings on soup spoons, pick-me-up makki rolls and so on can all be served tapas style in a steady stream the entire evening.

In fact, an exclusively structured dinner do should definitely involve such creativity rather than vast portions of standard bulkproduced banqueting food that no one really has the stomach for in these days of quality over quantity. Diners are choosy about what and how much goes into their system and rightly so.

If tapas are trendy, so are sushi and dim sum. In India, where exclusive restaurants devoted to either were almost non-existent till even a few years ago, there seems to have been a definite change in tastes. Sushi, of course, is now available in supermarkets and can be catered at home in party boxes of 40-80 pieces at reasonable prices. At high-end restaurants, exclusive fish are in big

demand at sushi bars as are new dim sum only restaurants. Anything from the super-luxe Yauatcha in Mumbai to Dimsumbros in Delhi specialises in meals where you can go from basket to basket sampling many different types of dim sum for a fixed price. A big change from the days where people ordered two or three big dishes and stuck to those.

Tasting portions are another new trend that is defining eating out in restaurants these days. Instead of full portions, a tasting menu done by a top chef is a much smarter choice to make. Small tidbits are served that not only showcase the chef’s inventiveness, cuisine philosophy and so on but also incorporate top and quality ingredients. Thus, for a fixed price you can have an elaborate meal going up to as many as nine-10 courses, each paired with wine!

Check out breakfast spreads in hotels and you will find flavoured yoghurts in small earthen containers individually set so that people can pick these up and enjoy them without feeling particularly full that early in the morning. This is one of the top trends internationally and now seen increasingly in luxury Indian settings too. But what I really like are dainty desserts. Once again, this is a new way of eating in Indian restaurants. Instead of big cakes, piles of gulab jamuns, kheer served out of common bowls, the trend today is individual desserts where the portion size is deliberately kept smaller.

In banquet settings, you would have noticed small profiteroles, Christmas puddings in jam jars, cupcakes and baby eclairs that you can pick up and finish in a bite. In fact, even Indian desserts like rasmalai are made smaller and lighter so that people can enjoy it after a full meal.

All in all, big is not necessarily better.

Today, when burning calories is so much tougher than imbibing them and when we are all spoilt for choice as far as food and beverage goes, no one is looking at quantity any longer to define a superlative meal experience. It makes sense then in such a scenario for chefs to cut down on portion sizes, take care to present these dishes prettily and give them a kiss of new life. In fact, traditional “pure veg” weddings have been witnessing this trend too.

July-September 2013 | 23

loyalty rewards

a loyalty programme

that’s loyal to you

Now earn points on savings account, debit card and credit card transactions

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e

DGE Loyalty Rewards – The new bank-wide loyalty programme from Axis Bank is loaded with exciting rewards and is designed to reward you for every relationship you have with the bank cutting across savings account, cards and electronic channel transactions.

As an eDGE Loyalty Rewards member, you can earn points on your Axis Bank debit/ credit card as well as on select saving account transactions such as ordering a cheque book online/ ATM, registering for Netsecure, opening a recurring deposit, demat account and much more.

The eDGE Loyalty Rewards points earned can be spent on an exhaustive rewards catalogue that offers you over 500 thoughtfully-selected reward options, starting with just 300 eDGE Loyalty Rewards

Points. These rewards are spread across various exciting categories, a few of which are highlighted below.

• Dream Rewards You can skydive or go on an exotic holiday.

• Amazing Deals There are amazing new deals every week on electronics, travel, apparels and more.

• Favourites This includes special offers on fashion, perfumes, accessories and more.

• Little Indulgences Gives you special deals on the little things indulged in regularly, be it mobile recharges or downloading favourite music.

• Festival Specials Birthdays, anniversaries or festivals – you can make every celebration more memorable.

• What’s New You can get exciting pre-launch offers and new products in the catalogue.

The registration process is really simple and can be completed in three easy steps: 1. You need to visit http://edgerewards. axisbank.com 2. Enter your Customer ID, name as mentioned on the Debit/ Credit Card, date of birth and email ID. 3. Create a username and set a password.

All reward points earned under the Bank’s old loyalty programme (PlusPoints) have already been converted into eDGE Loyalty Rewards Points.

For more details about the programme, you can call your Relationship manager or call Customer Care on 1800103-5577/ 1800-209-5577. Alternatively, you can also write to customer.services@ axisbank.com or visit the nearest Axis Bank branch and speak to the bank representative directly.

July-September 2013 | 25

culture

Embroidery in

stone The UNESCO world heritage site of ChampanerPavagadh in Gujarat is a treasure trove of cultural and archaeological excellence

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ujarat may boast of various hues of tourist spots ranging from the Asiatic lions in Gir forests to the golden beaches on the coastline of Saurashtra to the hill resort of Saputara but a discerning traveller’s itinerary through the state remains incomplete without a visit to the archaeological wonders of Champaner. Located in the foothills of Pavagadh in Panchmahal district of central Gujarat, Champaner was the capital of Gujarat in the 15th century, much before the arrival of the British in the region. It is

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not without reason the entire ChampanerPavagadh complex has been included in the UNESCO’s world heritage list in 2004.

Over half-an-hour’s drive from Vadodara, northeast towards Halol, the journey to Pavagadh can be just awesome in any season. The landscape changes dramatically as one approaches the foothills of Pavagadh with an ancient Hindu shrine having Kalika Mata as its presiding deity. Apart from this temple atop Pavagadh Hill, the Champaner complex comprises of an entire landscape which includes ruined fort walls, remains of cracked tombs, royal gardens, arches, gateways, pillars, dried-up water reservoirs and designer wells.

The structures in ChampanerPavagadh present unique examples of the Islamic concept of symmetry that are easily blended with Jain style stone carvings and ornate brackets in its balconies. The best instance of this phenomenon is found in the impressive Jami Masjid, a creative wonder.

In fact, it is the largest surviving structure in the complex and undoubtedly the best maintained heritage structure, courtesy the Archaeological Survey of India (ASI) which has the onerous responsibility of its maintenance and upkeep.

Champaner and Pavagadh were once a part of the Solanki dynasty that ruled Gujarat from the 11th century until the 14th

century when they were defeated by the Chauhan Rajputs who arrived here from the Mewar region.

Muhammad Begada, the grandson of Ahmed Shah who founded Ahmedabad in 1411, defeated the last king of Chauhan dynasty, Jaysingh Raval, in 1484 AD, and thus a different era in the Champaner region started. As Begada shifted his capital from Ahmedabad to Champaner, a new idiom of blending Islamic art and culture with Hindu tradition took off in the structures he built. The new capital, Begada, built in the foothills of the Hindu shrine of Pavagadh and also the surrounding 15-20 sq km, has acquired July-September 2013 | 27  

culture

heritage value due to the intricate designs and elegance in its structures. It took Begada 23 years to build the Champaner but once complete, it attained glory for its architecture and planning in no time.

In all, there are 114 monumental structures in Champaner-Pavagadh complex including the sprawling Jami Masjid, Nagina Masjid, Geban Shah Vav (step well), Helical Vav, two 30 m high minarets and a number of architectural marvels. The complex presents itself as medieval Indian architecture at its best due to the fine blend of Hindu and Islamic cultures. This blending begins right at the entry to Jami Masjid where Hindu motif of lotus has been liberally used in stone carvings at the vestibule. Each of the windows at this entry porch displays delicately latticed screens carved out of stones. The monuments at Champaner have evolved a new idiom of their own as the Islamic concept of symmetry with elegance has perfectly blended with ornamental motifs of Hindu art.

Jami Masjid’s main prayer hall is supported by as many as 242 pillars, 66 of which are connected to the side walls.

Intricately carved windows on the sides are meant to provide adequate ventilation to the prayer hall while the two main minarets for azaan (morning prayers) by the muezzin (the person who calls Muslims to prayers from the minaret of a mosque) are nearly 100 ft high. Not just Hindu motifs like the lotus, some Jain symbols too have been carved out on the pillars and doorways of Jami Masjid. Prayer bells connected with chains, Jain version of Swastika symbol, lamps and the ‘divine tree’ (Kalpa-vriksha) are the obvious indications of Hindu and Jain influences.

Historians have attributed this phenomenon to Hindu and Jain artisans from the adjoining region now called Rajasthan, the erstwhile Rajputana states during the time of Champaner’s construction in the 15th century. The outer side of the balconies in the Jami Masjid too have Jain style stone carvings and ornate

The complex presents itself as medieval Indian architecture at its best due to the fine blend of Hindu and Islamic cultures brackets. A perforated stone wall or jaali separated the royals from the commoners attending prayers. For women, there is a raised balcony separated with a stone jaali wall.

Some distance away is Nagina Masjid where exquisite carvings on the cenotaph are a treat for the eyes, suitably described by a researcher as “embroidery in stone”. Its elaborate presence all over the monuments is not the only aspect which makes the Champaner-Pavagadh sites stand apart in heritage value. Remnants of both the Hindu kingdom that was vanquished by Muhammad Begada and the city he built later in the foothills have left a trail of valuable lessons for the modern-day town planners too. The Hindu kingdom of Pavagadh had different layers of defence fortifications, each overlooking the other, as well as hideout points placed strategically on the fort walls.

Along the walls of the fort are 83 catapult stands from where big stone balls were hurled at enemy forces who dared to approach the city and served as the

primary line of defence of the fort. Likewise, Champaner too was well-planned, in a circular pattern with the Jami Masjid as its nodal point. Begada’s township had nine gates with separately earmarked residential areas, religious places, institutions, gardens and pleasure resorts. Of these, Halol Gate, Delhi Gate and Godhra Gate still exist, though in dilapidated condition.

You can also spot a big pond, Vada Talav, spread over 140 hectares, in the northwestern periphery of the complex.

Water from various streams in the hills and the nearby rivulets were channelised into this lake which served as the main reservoir for Champaner. During excavations, ASI teams discovered a system for collection of rainwater into small underground tanks.

Champaner also become western India’s major trading centre for fine silk, woven and dyed fabrics and sword manufacturing. However, its decline started soon after Mughal emperor Humayun attacked it in 1535 AD and defeated Sultan Bahadur Shah, grandson of Muhammad Begada. Thereafter, its capital was shifted July-September 2013 | 29

culture

The intricacies of each of the designs on the stone structure, the grand architecture and blending of two cultures at Champaner are to be seen to be believed

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back to Ahmedabad and thus Gujarat region came under the Mughal rule of Akbar in 1573. After Mughals, Champaner fell into the hands of the Marathas and later the British. It gradually slipped into oblivion until two British surveyors wrote a description of the ruined monuments.

Even now, Champaner’s landscape is scattered with the remains of the fort’s walls, split-up tombs, ageing arches, cracked pillars and wells. Neither the British nor the Indian government since the country gained Independence took interest in the ruins of Champaner and it led to aggravation of the dilapidation process.

Being away from the main arterial routes like Mumbai-Ahmedabad and DelhiMumbai, its archaeological significance was never acknowledged by the ruling elite.

While Kalika Mata Temple has remained a popular pilgrimage spot, more so with the

added attraction of the ropeway, nobody cared except for a curious glance at the interesting ruins in the foothills spread over several square kilometres.

In 1996, the Vadodara-based Heritage Trust took up the documentation of the monuments here and thereafter campaigning for getting the Champaner complex included in the World Heritage List started. Success arrived in 2004 when the then president APJ Abdul Kalam dedicated the world heritage site to the nation.

Even today, the intricacies of each of the designs on the stone structures, the grand architecture and blending of two cultures at Champaner are to be seen to be believed.

Ideally, the next on itinerary should be the Kalika Mata temple atop Pavagadh Hill.

Thronged by lakhs of pilgrims throughout the year, it is regarded as a Shaktipeeth by devout Hindus. Halfway through the uphill

journey, one reaches the Manchhi plateau that gives you the feeling of a hill station as the ambient air turns moist and temperature gets pleasant. This is the boarding point for a six-minute ropeway ride that takes the visitors 300 m up and 700 m away laterally. The ropeway ride brings the visitors to Chhashia Talav by the side of which awaits the ruins of a thousand-yearold stone carved temple.

The ancient Lakulish Temple is a 10th century structure carved out of rhyolite stones with a basalt rock base. The exteriors of the temple depict gods and godesses from the Hindu pantheon. Though lying as ruins for thousands of years, the temple has withstood the vagaries of nature. Rhyolite rocks, of volcanic origin, give the carvings a light yellow colour with tinges of red in patches. The southfacing wall is adorned with a carving of

Lord Shiva giving yoga lessons to a group of sages. This is the Dakshinamurthy incarnation of Lord Shiva.

On the other wall is a carving depicting Shiva-Parvati Parinaya with the three-faced Brahma performing havan.

There is no recorded history of this virtually unknown temple but whoever built it has immortalised the divine personalities in the form of stone carvings on the walls of the Lakulish Temple halfway up the Pavagadh Hill. But most pilgrims give a miss to this exquisite masterpiece of stone art as they start the uphill trek to the temple soon after alighting from the cable cars of the ropeway.

Not many know but the 2001 awardwinning Bollywood film, Lagaan, is based in a village in the Champaner region, during the British Raj, when an Army cantonment was stationed there.

July-September 2013 | 31  

fashionista

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Monsoon

makeover Don’t let rains dampen your style as we bring you top tips to beat the wardrobe woes words Guneet Oberoi

A

fter the unbearable summer months, the cooling showers of monsoon come as a welcome relief for most of us. But this season even puts the most fashionable ones in town to test. The staple pair of jeans is no longer appropriate, footwear becomes an issue and skin breakouts make it worse. But it is important that you don’t let rains take over you and stop you from looking great. Here’s how you can save yourself from apparel anxiety in the wet season.

No-fuss fashion The rainy season isn’t the time to dress shabbily. You can look like a diva by just following some simple rules of monsoon dressing. The two things that should define your style for the season: No-fuss fashion and vibrant colours. Go for fabrics that dry easily like georgette and chiffon. Steer away from synthetic fabrics such as polyester and silk as they stick to the body. Kneelength skirts, dresses and culotte pants work well for the season as one should opt for shorter hems during heavy rains. Dark colours are ideal as even if you end up getting drenched by surprise showers, you can still salvage the look. “Monsoons are the time to flaunt the brightest and funkiest outfits. And what better way to begin than with a bold coloured July-September 2013 | 33

fashionista

One should keep the accessories minimal in this season. Go for waterproof bags in bright colours to beat the blues. Umbrellas today come in all shapes and styles Monsoon tips • Don’t take those denims out of the closet.

• Saris are a complete no-no.

• Rub-off mud stains with water within 20-30 minutes.

• Wax shoe polish prevents shoes from water damage.

• Wear socks with your shoes as they prevent bacterial infection.

dress, one that stands out, surpassing the surrounding greys of the season. Spread the glory and joy with a dazzling pair of shorts or a skirt and team it up colour blocked or floral uppers for a chic monsoon look. For a more conventional appearance, go for the classic denim shorts and skirts that never let you down,” says Neha Shah, marketing manager, Pepe Jeans India.

Beauty mantra The skin is the worst affected during monsoon. Therefore, one should use minimal makeup and good skincare products according to their skin type.

“Monsoon increases bacterial activity in the environment which leads to a lot of skin related problems such as acne, hair fall and rashes,” says Nagendra Pal Singh, director and co-founder of Aaranyaa, a beauty brand. Talking about how to take care of skin and hair during monsoon months, he says, “The best way to keep your skin insulated from this seasonal problem is to use a good anti-bacterial face wash and apply light moisturiser every day. Also, one should wash their hair, at least, twice or thrice a week with mild shampoo.” One should opt for waterproof makeup so that it does not get runny. Also, mineral makeup does not stick to your skin and tends to give a healthy glow. So choose wisely from the wide options available in the market.

Accessorise right One should keep accessories minimal in this season. Go for waterproof bags in bright colours to beat the blues. Umbrellas 34 | axisbank.com

today come in all shapes and styles – polka dotted, striped, multi-hued, angular, graphic and even transparent. Choose an umbrella that resonate your sense of style. As for raincoats, it is best to stick to basic colours like blacks and navy blues so that it matches all your outfits.

Avoid leather, velvet and suede when it comes to footwear and go for waterproof sandals/ slippers instead. Shruti Kaul Sachdeva, designer, Trishuli Shoes, says, “Open plastic flip flops are the best buys for monsoon. Not only are they comfortable, they look stylish and dry off quickly. Also, they keep the feet clean.”

Don't sweat,

lose weight Underwater workout, the new way of staying fit and healthy words Megha Mishra

wellness

F

it and fine' – two words you like to hear about yourself but usually don't get to. Neither rigorous hours of sweating at the gym nor running under the harsh sun inspire you enough to get in shape. What happens mostly is that you tend to skip your fitness regime because working out just does not feel fun and exciting.

But is there a fun-filled way of losing the extra-muscle and build on the perfect shape, without sweating? To many, the answer lies in underwater workouts . Imagine a gym station in a pool of water giving you the option of working out by easily avoiding the sun, heat, dust and sweat! The best part is that you get to burn more calories than you ever would when above water level. This is because of resistance power and buoyancy – the two scientific principles that make your workout under water more fruitful.

“When exercising in water, the body get uplifted in water by buoyancy. Since the viscosity or density of water is greater than air, the body movement gets increased level of resistance due to dense water

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than land-based exercises. This not only provides support for the body but also reduces repetitive stress on muscles, bones and joints, thereby making it a safer form.

The buoyancy effect of water results in up to 90 per cent reduction of body weight in water if the body emerges up to chest level,” explains Dr Dharam Pandey, head, Physiotherapy and Rehabilitation Services, BLK Super Speciality Hospital.

From pilates to aerobics to full-gym sessions, you can pick anything of your choice when underwater. All you need is a set of waterproof earphones that will keep you company when you go from abs to arms.

“Underwater exercises are not only used for but also used for therapeutic purposes in management of spinal cord injuries, strokes and joint pain rehabilitation,” says Pandey.

Broadly divided as aqua aerobics and aqua exercises, water fitness not only increases strength, flexibility and cardiovascular health but helps keep you cool. While aqua aerobics works on fitness levels and is perfect for weight loss, flexibility and strength aerobics, aqua exercises take a step ahead by increasing aerobic

Benefits • The work-out leads to a high calorie burnout • Helps in renewing the energy levels.

• Exercising in water puts pressure only on the 50% of body weight, making it easier to exercise. This also supports the joints.

• The water’s buoyancy lowers the risk of stressrelated injuries.

• The resistance of the water results in a higher workout intensity • The effect created when your muscles are surrounded by water is similar to that of a massage.

• Provides resistance in both eccentric (elongation) and concentric (contraction) muscle movements • Increases flexibility, reducing capability for injury while toning muscles.

endurance, giving greater flexibility and increasing muscle tone.

One can perform exercises with or without pool equipment such as hand and feet flippers, different foam floats like noodles and weights. An aerobic water exercise of around 30 minutes help you burn aroound 300 calories. One can jog, kick, jump, squat and dance while in the pool. Here are a few exercises for a better tomorrow:

Tread Water Start working out by floating for, at least, three minutes if you are a beginner and gradually float for five or 10 minutes. This may appear to be a simple workout but it involves all your muscles. Try to maintain a straight back while performing this as it works on your abs.

Arm Keeping your feet on the bottom of the pool, start with simple arm lifts (with or without weights). Because you are under water, you feel your arms to be lighter but the work is going on, on your arms. After you lift them, first rotate in clockwise and then in anticlockwise direction. You can also get a ball and hold it in front of your body. Press

with your arms, trying to hold the ball under water for as long as you can.

Abs Include your abdominal muscles in the water workout. Start with walking underwater while keeping tight abs. Lift one leg as high as you can. Find a wall grab and with your back to the wall, grab on to the wall, keeping your arms straight. Tighten your abs and try to lift both your legs as high as you can. Lift the legs to one side to work on your oblique muscles. You can perform crunches in water but you can do these only if you feel comfortable with floating on water.

Legs and buttocks The best part about underwater workouts is that your legs and buttocks are in motion whenever you tread water or swim. However, you can even get a kickboard and perform a few strokes with your legs.

Stretching It can be done before or after a workout session in the pool. Don't confuse it with warm-ups. One can simply stretch by placing oneself on one edge of the pool and stretching the limbs.

July-September 2013 | 37

hi-tech

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Stay healthy and From tracking body information to providing detailed data on the effects of stress on the body, health and fitness apps are fast catching the fancy of Indians words Justin Thomas

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our iPhone or Android can help you tone down and help you in the art of healthy living. There are a number of mobile apps that can act as your virtual physical trainer, dietician and health expert, all rolled into one.

Around the world, sports and fitness app downloads are expected to touch the 248 million mark in 2017, a 60 per cent rise from 2012.

In India, the use of such apps is a trend which is fast catching our fancy. Between tracking your calorie intake and staying on top of your fitness goals, healthy living can sometimes be a tricky proposition. There are a number of mobile phone apps to make the process easier. In fact, these apps not only

motivate you but also keep you on track. A study from Northwestern University in the US claims that using a mobile app as part of your weight loss programme can help you drop as much as 6.8 kilos and keep it off for, at least, a year. Here’s a list of apps for your healthy tomorrow.

Jefit A great app for training enthusiasts, Jefit helps improve strength and cardio workouts.

It also tracks body information, creates daily exercising routine and gives you a detailed database of exercises. Jefit is your best pal when it comes to tracking and storing all your workout information.

Breathe2Relax Designed to manage stress, Breathe2Relax July-September 2013 | 39

hi-tech

With the Food Scanner app, you can scan a barcode and instantly find out the amount of calories, fat, proteins and more in a product provides detailed information on the effects of stress on the body and suggests exercises to help combat stress. It acts as your best friend when you are sad and upset, helping you stabilise your mood and controls anger.

cycling, running or other activities. My Tracks shows live statistics like time, speed, distance and elevation while hiking, cycling, running or participating in other outdoor activities.

Once recorded, you can share your tracks with friends and upload them to Google Spreadsheets as well.

WeightPad A useful application for Android to support your daily weight control which is necessary for diet. Your weight gets displayed by a line graph and enables you to check any change on a daily basis as also the degree of achievement towards your goal.

Food Scanner

This app tracks, improves and measures your fitness levels. You get detailed statistics of your pace, distance covered, time taken and calories burned every day. It also gets you a progress report and audio cues from your coaches on a daily basis.

Next time you’re out shopping and want to find out the nutritional information of a product, simply use the Food Scanner app.

With this handy piece of technology, you can scan a barcode and instantly find out the amount of calories, fat, proteins and much more in a product. Some of these apps even gather information and suggest healthier alternatives to what you have just scanned.

Fooducate

My Diet Coach

This app helps you make healthier food choices as it enables you to scan a food product while shopping and provides detailed nutritional value about it.

This app helps you stay motivated, focussed and committed to your goal of losing weight. My Diet Coach helps you to resist cravings and emotional eating binges while keeping you away from workout laziness.

Reminders, notifications and guidelines go a long way in helping you stay on your chosen fitness track.

Run keeper

My Tracks This app records your GPS tracks and show time, distance, speed and elevation while