Darpan Diwali 2016

Reflecting The South-Asian Lifestyle

COLLECTOR’S EDITION

Diwali

2016

Celebrate Diwali With

www.DARPANMAGAZINE.com

DIWALI 2016

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Diwali 2016

Publishers: Gurvinder S. Hundal Ramneek S. Dhillon Editor: Petrina D’Souza Assistant Editor: Garima Goswami Fashion Editor: Kanika Sasan Online Editor: Sumesh Sharma Celebrate Diwali With

Art Director & Graphic Designer: Vinay Giridhar

Contributing Writers: Garima Goswami Petrina D’Souza Renu Singh-Joseph Shweta Kulkarni

Cover Credits:

IN THIS ISSUE 06 “Diwali is about brightness” Vidya Balan 16 Rangoli: A Timeless Tradition 24 Does the Essence of Diwali still Exist?

32 Diwali Special Recipes with Chef Anjum Anand 44 Enjoy a Tasty Diwali with Chef Atul Kochhar 52 A Healthy Diwali with Chef Cyrus Todiwala 58 Enjoy festive goodies without the stress 64 Diwali Activities for Kids 70 Diwali Colouring Page 74 Spice up your Diwali Party 82 Shine like a Bollywood Star this Diwali 90 The Big Festive Releases!

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Cover: Vidya Balan Photo: Akshaya Gold/ Vidya Balan

Advertising & Sales: Gurvinder S. Hundal Ramneek S. Dhillon Darpan Diwali Issue is Published By: Darpan Publication Ltd.

Darpan Diwali Magazine is published annually. Any reproduction of this magazine, editorial content, images or advertisement cannot be reproduced or reprinted in any form, without prior written permission of the publisher. The views expressed by the writers in this publication are not necessarily the views of the publishers. The publishers assume no responsibility for errors or omissions. Copyright 2016 Darpan Publications Ltd. All rights reserved. Publications sales agreement no. 4116014.

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DIWALI EXCLUSIVE

“Diwali is about brightness”

To make the festive season more joyous, DARPAN got the charming actress to celebrate Diwali with the readers and share her thoughts on the festival of lights.

By Petrina D’Souza

D

iwali is a festival of lights, of positivity and of family bonding – and actress Vidya Balan agrees.

“It is about brightness, about letting go of the darkness, of the fear within,” says the charming lady, who has captured hearts with her beautiful smile, electric personality, and brilliant acting skills.

Vidya Balan is a popular name in Bollywood. With versatile roles in award-winning films such as Parineeta (2005),

6 DIWALI 2016

Paa (2009), Ishqiya (2010), The Dirty Picture (2011), and Kahaani (2012), Vidya’s performance has been revered by audiences and film critics alike.

Beyond movies, the National Award-winner is also admired for her dressing sense which comprises mostly of traditional or ethnic sarees, and artistic jewellery. And one cannot forget her captivating smile that adds to her alluring personality. Indeed, there is none like Vidya in the entertainment industry.

To make the festive season more joyous, DARPAN got Vidya to celebrate Diwali with the readers and share her thoughts on the festival of lights.

Diwali is about brightness, it’s about letting go of the darkness, of the fear within ˗ which is why we clean our house also. Diwali is very symbolic of getting rid of all unwanted baggage in our lives at this time of the year.ˮ

DIWALI 2016

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DIWALI EXCLUSIVE

Festive times like Diwali call for very bright colours. I love reds, oranges, and yellows and greens at the time of Diwali.

I love wearing a big bhindi, my big jhumkas and bangles.ˮ

How do you usually celebrate Diwali?

What are you planning for Diwali this year?

I usually celebrate Diwai with family.

Diwali this year is again going to be with family. I’m happy that I am not working or out of town this time for Diwali. I remember two years back I was filming Hamari Adhuri Kahani (2015). This year I’m glad I will be in town with family.

What does the word Diwali mean to you?

For me, Diwali is really about lights. It’s about just meeting near and dear ones, exchanging gifts and sweets. The entire house is lit up; I think that’s what Diwali is. Diwali is about brightness, it’s about letting go of the darkness, of the fear within – which is why we clean our house also. Diwali is very symbolic of getting rid of all unwanted baggage in our lives at this time of the year.

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What has been the most memorable Diwali so far?

My highlight Diwali would be the one after my sister Priya got married. She was in Bangalore [now Bengaluru] and she and her husband Kedar suddenly surprised us by coming down for her first Diwali.

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The good thing about Diwali is that feeling about hope that everyone experiences. The light around you begins to emanate from you.

I think there is so much hope at the time of Diwali, everyone feels so positive.ˮ that make diyas and cards for the festival and I support their efforts by buying those items. My entire family actually – my mom has been doing it for years – so we just follow that tradition.

Tell us a good and not-so-good thing about Diwali, according to you?

And now, every Diwali is very exciting because of my sister’s kids – my niece Ira and nephew Ruhaan, who are twins.

Their excitement makes us that much more excited for Diwali..

Are you associated with any social work or charitable organization during Diwali?

I am not associated with any organization particularly for Diwali but there are NGOs

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The one thing I don’t like about Diwali is the crackers; it’s just extremely annoyingly noisy. It’s exasperating all around you.

There’s so much noise that you sometime feel like running away during Diwali, which shouldn’t be the case. And there is so much air pollution; I wish people did away with crackers.

The good thing about Diwali is that feeling about hope that everyone experiences. The light around you begins to emanate from you. I think there is so much hope at the time of Diwali, everyone feels so positive and that is the thing I enjoy most about Diwali.

What is your favourite Diwali food or snack?

Interestingly, during Diwali, I don’t feel like eating any sweets because you see sweets all around you. I’m more an Indian sweet person. I like sweets that are not too sweet – the coconut burfi which my mom makes

HAPPY DIWALI. Reuniting families. Rekindling memories.

DIWALI EXCLUSIVE

The good thing about Diwali is that feeling about hope that everyone experiences. The light around you begins to emanate from you. There is so much hope at the time of Diwali.ˮ There are a lot of trends associated with Diwali like card parties, themed Diwali parties and so on. Do you follow any of these trends?

I don’t attend any card or theme parties.

I think Diwali is about spending time with family and maybe visiting relatives and friends. South Indians consider playing cards inauspicious so I’ve never played cards for Diwali.

Do share a Diwali beauty and style tip. for Diwali. When we were kids, it used to be the staple every year. So that’s something that I really enjoy because it’s not too sweet.

Diwali is also a time for fashion, what is Diwali dressing for you?

Festive times like Diwali call for very bright colours. I love reds, oranges, and yellows and greens at the time of Diwali. I love wearing a big bhindi, my big jhumkas and bangles. It’s nice to see men in kurtas, to see women in salwar kameez, sarees, and ghagra cholis. The Indian wear in full splendour of all kinds – I just enjoy that immensely.

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There is no beauty tip for Diwali as such, just enjoy most of it. One tip is that please keep your saree pallus, ghagras, or dupattas safe in terms of their length – make sure they are not too long as there are lights all around you and its just a hazard.

What are your views on an eco-friendly Diwali?

As far as an eco-friendly Diwali is concerned, I think as long as you can have a noise-free Diwali, it will be great and we can save our environment from the pollution the crackers cause. It would be wonderful. I think we should have just a lot of laughter and joy, and

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DIWALI EXCLUSIVE

How do you see your journey in Bollywood so far? Which were the best moments, according to you?

God has been really kind, jitne ki umeed ki thi usse bahut jyada paya hai (I have received more than what I expected).

My journey so far has been wonderful. Of course there have been ups and downs.

I have learnt a lot. I am very grateful for the love, affection and the fame that I enjoy. It’s made the world accessible to me and has made me accessible to the world which is beyond what I could have hoped or prayed for. that’s the noise that we should have, not the crackers.

Which project are you working on at the moment? Do share your future plans?

I have just completed work on Kahaani 2 which will release the world over on November 25. So please do watch it. I know there are lots of Indians in Canada who look forward to Hindi films, so please watch my films [laughs]. Begum Jaan is releasing on March 17 which is a historical film set around partition. It’s a very interesting film. I am starting work soon on a Malayalam film which is a biopic on a very respected poetess Kamala Das.

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What special message would you give readers on Diwali?

I love Canada; I was in Toronto for two months shooting for a film called Kismat Konnection (2008).

I have wonderful memories because of the lovely weather, lovely places and people. I remember going to this place called Spicy Garden and I used to go there quite often every time I missed eating some masaledar khana. I’d see Indians all around which was very comforting. So lots of love to everyone. Happy Diwali and Happy New Year. Keep safe and keep happy, and I hope you have a wonderful 2017.

God bless.

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Rangoli:

A Timeless Tradition

By Renu Singh-Joseph

Rangoli is an ancient art form that has been passed on through generations within a household. This Diwali, come up with a new family tradition with your very own rangoli design.

16 DIWALI 2016

F

rom India to Canada, homes this Diwali will be decorated with bright, vibrant rangolis boasting intricate and gorgeous designs and artistry.

The word rangoli is derived from two words – ‘rang’ and ‘aavali’ – meaning ‘rows of colours,’ and this holds true as rangolis are placed in the entryway or foyer of the home as a beautiful gesture to welcome Goddess Lakshmi with open arms during Diwali.

A timeless tradition, rangoli is an ancient art form that has been passed on through generations within a

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DIWALI FEATURE

household, and some designs are hundreds of years old. This Diwali, teach your children the art of rangoli-making and if you don’t have a familial pattern, come up with a new pattern that can be passed among current and future generations within your family.

Throughout India, rangoli designs differ throughout the diverse states but there is a common theme.

For example, rangoli designs that are circular in shape represent a sense of eternity and timelessness, whereas rangolis with geometrical patterns incorporating dots and lines to make squares and swastikas to footprints, trees and lotus flowers represent unification between humans and nature.

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In addition, celestial symbols – the sun, moon and zodiac signs – are also common themes for rangoli designs.

Where to start? Rangolis can be made from a number of materials, such as coloured chalk, crushed limestone, and rice powder. Rangolis range in size and depth,

but most homes showcase rangolis the size of a doormat near the entrance. Moreover, rangoli designs can be simple or difficult depending on the intricacy of the pattern.

A great way to get your young children involved is to print out colouring pages of rangolis from the Internet or Pinterest, and get them excited to create their own colourful designs. Ask your children to pick their favourite printed pattern, and then re-create the design in your home.

As Diwali transcends into the modern world, environmentally-friendly methods are becoming popular as homeowners are now infusing ecofriendly practices with timeless traditions like rangolis.

Happy Diwali!

Thind Properties Wishes You and Your Family All the Very Best!

DIWALI FEATURE

activity by asking your spouse and children to participate in the different steps to creating a unique and beautiful rangoli. Here are a few tips:

Design Figure out what design the family would like to showcase in the home.

Go organic – avoid using chemical- For beginners, try a more simple geometric or floral design. For based colours to make your rangoli those experienced, opt for a larger, design. Instead, use natural colours complex design like an animal or and dyes like rice flour, turmeric the Goddess Lakshmi herself. powder, kumkum, and leaves.

Moreover, you can incorporate fresh flowers (marigolds, roses, carnations) to bring more colour into your design and the best part – the flowers will Once you decide the location of add a natural, sweet fragrance to your design, you can outline the your house for Diwali! pattern directly on the floor or draw it on paper of a thicker stock.

To give dimension to your outline, use white, textured material like semolina, rice or sand.

Outline

Enjoy Rangoli Time With Family!

Fill

Constructing a rangoli is a wonderful way for the family to bond during Diwali. You can make it a family This is the fun part, use your selected materials to entirely fill in the rangoli, leaving no open spaces. Mix different textures and colours in your design to add that wow factor to your rangoli.

Final touches Once your rangoli is complete, write a few wishes in chalk around the design or add candles, diyas or lanterns to light up your rangoli, afterall it is the festival of light – Happy Diwali!

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DIWALI 2016 21

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DIWALI FEATURE

Does the Essence of Diwali Still Exist?

Amid all the commercialization and modernization the festival of lights may have lost its brilliance, but the very fact that Diwali is also noted to bring a reaffirmation of hope makes us believe that all is not lost yet. As long as the flame is alive, light will follow.

By Shweta Kulkarni

D

iwali undeniably is one of the biggest and the most popular festival celebrated throughout India. Historically, the origin of the festival of lights dates back to ancient India where it was celebrated as an important harvest festival.

However, given the cultural diversity of the country, the festival has a different significance in every state.

24 DIWALI 2016

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DIWALI 2016 25

DIWALI FEATURE Every community celebrates the festival for different reasons but common to them all is the core essence of the festival – the victory of light over darkness, good over evil, knowledge over ignorance, and hope over despair.

While some believe it is the celebration of the marriage of Lakshmi with Lord Vishnu, others dedicate the festivities to worship Maa Kali. In North India, the festival is largely celebrated to commemorate the return of Lord Rama along with Sita and Lakshman from his 14-year-long exile and vanquishing the demon-king Ravana. In Jain-

26 DIWALI 2016

ism, the festival denotes the attainment of eternal bliss by Lord Mahavira.

Basically, every community celebrates the festival for different reasons but common to them all is the core essence of the festival – the victory of light over darkness, good over evil, knowledge over ignorance, and hope over despair.

However, with the pass-

ing of time, the leitmotifs that define the essence of Diwali seem to have lost its light. From being a festival of lights, Diwali has turned into a carnival of loud noises, an extravaganza of buying, a night of tripping and partying till dawn, and personal indulgence.

“There was a time when as a kid I used to wait eagerly throughout the year for Diwali vacations to come, this was the time when we all cousins used to gather at my grandparents’ house and start the preparations for the festival much in advance. Right from cooking all sweets and savories at home, cleaning the house, to decorating it, even the arrival of the festival was a grand affair. At that time, the festi-

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DIWALI FEATURE

PHOTO: DARPAN Archives, Images used for representational purposes only

Truly, in this frenzy of shopping for new clothes, jewellery, gadgets etc., from the innumerable ‘Diwali Dhamaka’ sales, Diwali and its significance is diminishing in contemporary times.

val was all about the rituals, celebrating the festival with family, and devouring all the home-cooked goodies. In the night, our granny would recite to us stories from Ramayana and told us about the significance of the festival,” says Pranav Tawade, project manager in Mumbai. He adds, “However, now that we have grown up we are eagerly awaiting the festival to get days off from work and for the online sales to buy a new phone or a new television or even a new car.”

Truly, in this frenzy of shopping for new clothes, jewellery, gadgets etc., from the innumerable ‘Diwali Dhamaka’ sales, Diwali and its significance is diminishing in contemporary times.

The significance of

28 DIWALI 2016

buying new things on the day of Diwali is to please Lord Dhanvantari, who is considered as the Lord of all God’s and was born on the day of Dhanteras.

That’s the reason why people purchase silver or gold coins which has pictures of Goddess Lakshmi and Lord Ganesha.

However, connotation is exploited today by commercialization, where the retail industry does all it

can to lure you into buying anything and everything.

Who really cares about what the festival truly stands for?

However, commercialization is not the only culprit that has eaten into the essence of the festival.

With the advent of modern technologies that has influenced the Gen Y, the rituals and the faith that surround the festival has lost its charms. More than

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DIWALI FEATURE

what meaning the festival holds, the young generation is interested in dolling up, clicking selfies, and putting it up on social media with a post saying – ‘Happy Diwali.’

“Earlier we went to our neighbours’ houses to wish them, now a WhatsApp message or forward wishing ‘Happy Diwali’ suffices the purpose,” says Nisha Rajput based in Dubai.

“Sadly, many might know what is trending on the fashion circuit and what the must-haves are this festive season, but ask them why we celebrate the festival and you will be encountered with plain blank looks.”

With each passing year, the festival is turning more into a fashion trend. The family get-togethers are

30 DIWALI 2016

replaced by lavish parties for friends and colleagues, gifting out of love has become a gifting-out-of-formalities, and home-cooked savories are happily replaced by easily-available sweets from the market.

The joy of spreading love is reduced to have-to-do social norms.

Also, bursting of crackers, the noise, and sound pollution are nothing but the evil modifications of the festivities, which is done more out of fun for us than to actually rejoice Lord Rama’s return from the exile.

However, the one thing that every individual celebrating Diwali does even today, is to religiously light a lamp on the night of Diwali.

Many might not know that when Lord Rama and

Sita first returned to Ayodhya it was a dark moonless night and they couldn’t see where they were going. That’s when people put little lamps outside their houses so that their king and queen could find their way, thus beginning the tradition of the festival of lights.

Well, today the traditional oil lamps may have been replaced by candles and wax lamps, but the fact is, be it the rich or the poor, no one forgets to light that luminous yellow flame that signifies the victory of good over evil, light over darkness.

And as long as this light is burning, we can say there is still hope. Diwali can never lose its light.

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D iwali

Recipes

Diwali Special Recipes with

CHEF ANJUM

C

AnAND

hef Anjum Anand has worked across the world in innovative restaurants such as Café Spice in New York, the Mondrian Hotel in Los Angeles, and the Park Royal Hotel’s Indian restaurant in New Delhi, but her real love is delicious and stylish food that is simple enough to cook at home.

She challenges fiercely the assertion that Indian food is a special occasion meal and is determined to make ‘cooking an Indian’ dish as common as rustling up a stir-fry.

Chef Anand was one of the first writers to create and write Indian recipes catering for the health-conscious cook and her first

32 DIWALI 2016

book, Indian Every Day: Light, Healthy Indian Food, was published in 2003.

Since then she has written six bestselling books on Indian food; Indian Food Made Easy (2007) – which topped the Amazon best sellers list – Anjum’s New Indian (2008), Anjum’s Eat Right for Your Body Type (2010) – which won an award in Germany – “I Love Curry” (2010), Anjum’s Vegetarian Feast (2012) and her most recent book Anjum’s Quick & Easy Indian (2014). She also presented Anjum’s Spice Stories, a 12 part series, filmed in Australia and aired on SBS Food in 2016.

In July 2011, Chef Anand’s longstanding business dream came true and The Spice Tailor launched.

The range of authentic, quality, athome Indian cooking products started with a range of cooking sauces, which have been hailed as one of the most significant product innovations in the World Foods category in the last decade, rivalling restaurant quality dishes. The range is distributed through all the major multiples including Waitrose, Tesco, Sainsbury’s, Morrison’s as well as Ocado, Booths and Bugden’s. She has now also added chutneys and naans to the range and looks to launch further product extensions next year.

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D iwali

Recipes

By Chef Anjum Anand

Ingredients 250 g shop-bought Madeira cake 2 large ripe mangoes or 3 medium ones 2 pomegranates, kernels removed 75 ml pomegranate juice (optional) Lemon juice to taste 175 g strawberries, washed, hulled and diced into 1-1 ½ pieces 300 ml double cream

For the coconut custard: 65 g grated fresh coconut 200 ml each whole milk and double cream 2 tbsp plus 2 tsp sugar plus 1 rounded tbsp extra for strawberries 1 1/3 level tsp cornflour 4 egg yolks

34 DIWALI 2016

Mango, Pomegranate, Berry and Coconut Trifle This trifle is really lovely and luscious, billowy yet textured. These fruits go really well together adding different tastes and textures and yet being harmonious together.

Preparation Start with the custard. Place the milk and cream in a large saucepan and bring to a boil.

Meanwhile, whisk the yolks, sugar and cornflour together until smooth. Slowly pour in the hot cream mixture, whisking all the while so that the eggs do not scramble.

Pour the whole thing back into the saucepan and place over a gentle heat. Bring to a boil, stirring constantly, this takes about 10-12 minutes.

Cook for another 30-40 seconds and take off the heat. Stir in the coconut and leave to cool.

Place the strawberries and ž of the pomegranates in a bowl, add the pomegranate juice if using. Add the extra sugar and a squeeze of lemon juice. Mash some of the straw-

berries into the sauce and leave to macerate.

Meanwhile, prepare the mangoes. Cut the cheeks off the mango and cut the flesh from the skin, cut into 1½-2 cm dice. Cut the sides off the stone and see if you can get any flesh off these. Whip the cream until it is at soft peaks stage.

Cut the cake into 1 cm pieces and line the base of a medium glass-sized bowl.

Pour over the strawberries and pomegranate with their juices.

Spoon the mango evenly over the top. Pour over the custard.

Spoon the cream on top, cover with cling film and chill in the fridge until ready to serve.

Decorate with the extra pomegranate seeds and serve. You can also use small glasses to make these up in small, individual sized portions which also look lovely.

DIWALI 2016 35

Savoury Yoghurt Kebabs

By Chef Anjum Anand

T

hese yoghurt kebabs are absolutely delicious and are easy to make with simple everyday ingredients. They are soft and creamy on the inside but have a lovely crisp exterior. They are really versatile and can be eaten as they are, dipped in a little green chutney, served with a lightly dressed salad or topped with some basil chutney and some finely chopped tomato.

Ingredients

¾ tsp garam masala or to taste

250 g Greek yoghurt, thick bit

½ tsp roasted cumin powder

30 g mature Cheddar cheese, finely grated

3 tbs vegetable oil

2 medium slices white bread, crumbed

1 bunch fresh basil, leaves picked and washed

30 g gram flour

2 large handfuls coriander leaves and stalks

½ medium onion, finely chopped 2 medium clove garlic, finely chopped 10 g ginger, peeled weight, finely chopped ½-1 green chilli, seeded and optional 1/3 small red capsicum, finely chopped 2 tbsp fresh chopped coriander Salt and black pepper to taste

36 DIWALI 2016

For the basil chutney:

20 shelled unsalted pistachios 1 small garlic clove, peeled 2-3 tsp lemon juice, or to taste

Preparation Add the gram flour to a nonstick frying pan and dry roast over a gentle heat, stirring often until the gram flour has a lovely toasted smell and turns a golden colour, around four to five minutes. Pour and scrape into a large bowl.

Clean the pan, heat it and add one tablespoon of the oil in it. Add the onion; cook gently until just softening. Add the garlic, ginger and salt and cook until it no longer smells of raw garlic, around 40-50 seconds.

Stir in the garam masala and roasted cumin powder; take off the heat and add the gram flour along with the yoghurt, cheese, ¾ of the bread crumbs, coriander, green chillies, capsicum and black pepper. Stir well to combine and season to taste.

It should be creamy but firm enough to roll into little balls. If not, you will need to add some more crumbs. Give the pan a wipe.

Heat half of the remaining oil in the saucepan. Make little balls of the mixture, flatten and add to the pan, the oil should be hot, and cook gently until the bottom is a lovely golden brown.

Flip over and cook until this side is deep golden too. Place on absorbent kitchen roll. Serve immediately as they are, with green chutney or topped with a little basil chutney.

For the basil chutney, blend together all these ingredients until smooth, add enough water for a thick creamy chutney; season to taste and adjust lemon juice to taste and serve.

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DIWALI 2016 37

Wild Mushroom Biryani

By Chef Anjum Anand

T

his impressive dish does require a little extra effort than a normal curry but all it needs to go with is a simple raita, and if you can, then a salad on the side but anything more would detract from the biryani. Use a few different types of mushroom so that there are different textures as well as flavours, choose those you like and if your budget allows, buy a few wild, special mushrooms, if not stick to shiitake, oyster and large chestnut mushrooms.

Balance the flavour of your sauce using the cream or tomato puree and season knowing that the rice is barely seasoned.

Ingredients For the rice: Small fistful of shredded mint leaves Small handful of fresh chopped coriander 5 tbsp vegetable oil 650 g Basmati rice, soaked if you have time for 20 minutes Sea salt to taste 350 ml water Good pinch of saffron strands soaked in 2 tbs hot milk and 1 tbs double cream for 30 minutes 250 g puff-pastry plus some flour to roll out

38 DIWALI 2016

½ tsp dried fenugreek leaves (optional) 1 egg, whisked (optional)

5 cloves, 5 green cardamom, 4 inch cinnamon stick, 10 black peppercorns

For the mushrooms:

200 g plain (full fat) yoghurt (if it is quite sour, then 180 g)

5 tbsp vegetable oil

1 tsp red chilli powder

2 medium onions, finely chopped

1½ cumin powder

6 large garlic cloves, peeled and grated on a microplane grater

2 tsp garam masala

25 g ginger, peeled and grated on a microplane grater

¾ tsp turmeric powder

60 ml double cream or to taste 1 rounded tbsp tomato puree or to taste

4 medium-large tomatoes, quartered

Salt to taste

Whole garam masala – 2 black cardamom pods,

800 g mixed mushrooms, well cleaned and sliced or torn into large pieces

Wishing you a very Happy Diwali !

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DIWALI 2016 39

D iwali

Recipes

PHOTOS: Anjum's Indian Vegetarian Feast by Anjum Anand, Emma Lee, Jonathan Gregson

Use a few different types of mushroom so that there are different textures as well as flavours, choose those you like and if your budget allows, buy a few wild, special mushrooms, if not stick to shiitake, oyster and large chestnut mushrooms.ËŽ

Preparation Blend together the tomatoes and yoghurt until smooth.

Start with the mushrooms. Heat the oil in a large non-stick saucepan. Add the onion and cook until golden on the edges. Add in the ginger and garlic, and cook gently until the smell of raw garlic has disappeared, around a minute or so.

Add the blended tomatoes, all the spices and the salt and give the pan a stir. Cook this mixture down until it becomes like a paste and releases oil into the pan. Then continue cooking for another couple of minutes to darken this paste.

Stir in the mushrooms and cook these for four to five minutes or until they release their water, cover the pan after two minutes but keep giving the pot a stir. Add 150 ml water and bring to a boil, then simmer for seven to eight minutes or until the whole thing comes together. Add the tomato puree and the cream.

Taste and adjust seasoning, add more cream or puree to balance the sourness in the tomatoes and yoghurt. The sauce should

40 DIWALI 2016

be like thick cream. Take off the heat.

For the rice, heat the vegetable oil in a large saucepan. Add the whole spices and cook for 30 seconds. Add the rice and stir well to mix. Add one litre boiling water and season to taste. Bring to a boil then cover and cook on a really low heat until the rice is just done, around seven to nine minutes.

Check after seven minutes. Take off the heat and reserve.

Bring the whole thing together. Heat the oven to 220ÂşC. Find a suitable dish that is both oven proof and table ready. Layer half the rice in the dish, spoon the mushrooms and sauce evenly over it. Sprinkle over the herbs and finish with the remaining rice.

Drizzle over the saffron milk.

Roll out the puff pastry to fit the dish. If you are using the fenugreek leaves sprinkle over the top along with a little sea salt and pat in so they stay in place. Place over the rice, sealing the edges; trim any excess pastry. Brush with the egg, if using. Bake for 30 minutes or until the pastry is golden and cooked all the way through.

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D iwali

Recipes

By Chef Anjum Anand

Paneer Kofta & Shiitake Mushroom Curry Ingredients

350 g home made paneer

50 g cashew nuts, soaked 5-6 tbsp double cream

Small handful of chopped fresh coriander

1 rounded tsp dried fenugreek leaves

12 medium-sized shiitake mushrooms, thickly sliced

Fresh coriander to garnish

Oil to fry

For the sauce: 8 tbsp vegetable oil 3 black cardamom pods 2 large onions, sliced 4 fat garlic cloves, peeled and finely grated 25 g ginger, peeled and finely grated 4 large tomatoes, quartered 2 tbsp tomato puree Salt to taste ½-¾ tsp red chilli powder 1 rounded tbsp coriander powder 1¾ tsp cumin powder ¼ tsp turmeric powder 2 tsp garam masala powder

42 DIWALI 2016

Preparation Heat oil in a large non-stick saucepan; add black cardamom pods and onions, and cook until well browned. Add the ginger and garlic pastes, and cook until they are lightly colouring. Add the tomatoes, tomato puree, remaining spices, and seasoning; cook over a moderate heat, stirring occasionally, until all the water has boiled off and the paste releases oil, for around 15-20 minutes.

Cook the paste for a few minutes over a moderate to high heat, stirring constantly.

Add a splash of water and blend the sauce to a fine puree. Pour back into the pan, add enough water for the consistency of single cream, bring to a boil, cover and

simmer for six to seven minutes.

While the curry is cooking, make the koftas. Break up and crumble the paneer until it is fine, and with the heel of your hand knead this until it is even finer and work the dough until when you squeeze a bit together, it holds, the more you work on it the smoother it becomes. Add ½ teaspoon salt and the coriander and form into large marble-sized balls.

Add enough oil to cover about 2” up the sides of a small saucepan and heat to around 180ºC. Test the oil by dropping a small amount of the mixture into the oil, it should sizzle immediately but not colour straight away.

Add enough koftas in so that the pan is not overcrowded, cook turning halfway until they are a deep golden, drain and place on kitchen roll and repeat with the remaining koftas.

Remove most of the remaining oil from the pan, leaving in around one to two teaspoons, add the whole mushrooms, season lightly and sauté the mushrooms for four to five minutes. Keep aside.

Once the curry is done, add the cashew nut paste and cream, bring to a gentle simmer, the consistency should be of a light cream. Add the koftas and mushrooms, bring back to a boil, cover and simmer gently for five minutes. Taste and adjust seasoning.

Sprinkle over the dried fenugreek leaves and garnish with a swirl of cream and little fresh coriander.

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DIWALI 2016 43

Spinach & Cheese QuenelleS

Enjoy a Tasty Diwali with

CHEF ATUL

Kochhar C hef Patron of the highly acclaimed Benares restaurant in London, Atul Kochhar rose to fame as one the first Indian chefs to win a coveted Michelin star. Chef Kochhar, a British based chef, restaurateur and television personality, is one of the most critically acclaimed chefs in Britain for his take on modern Indian cuisine.

He appears on television shows including Masterchef Goes Large and Great British Menu. He is also a regular guest on BBC’s Saturday Kitchen and in 2010 launched his own series: Atul’s Spice Kitchen: Malaysia.

44 DIWALI 2016

Cardamom Scented Sago Pudding with Fresh Mango Ingredients 200 g sago pearls 500 ml whole milk 50 g golden raisins 60 g sugar 6 green cardamoms 1 fresh mango

Preparation Soak the sago in cold water. Boil the milk and sugar over medium heat.

Add the cardamom and then the soaked sago. Simmer for 15-20 minutes and check the sweetness.

Can be served hot or cold along with sliced mango.

Happy Diwali!

Head Office & Showroom: 19178 34A Avenue, Surrey, BC | 604.372.3001 Ontario Showroom: 6900 Airport Road, Suite 211, Mississauga, ON | 905.362.0265 Toll free: 1.866.842.6824 Email: info@vangoghdesigns.com

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D iwali

Recipes

AlooTikki Ingredients 400 gm boiled potatoes, peeled and grated 1 ½ tsp toasted cumin seeds, crushed ½ tsp red chilli flakes 1 tbsp chopped ginger ½ tsp chopped green chillies 2 tbsp chopped coriander leaves 1 ½ tsp salt 2 tbsp vegetable oil for frying

46 DIWALI 2016

Preparation

Mix all the spices with grated potatoes and mix it well.

Shape the mixture into 2 cm diameter cakes with ½ cm thickness. Pat them well and rest in refrigerator for 20 minutes.

For tomato chutney: Heat one tablespoon vegetable oil in pan, sauté one teaspoon chopped ginger, three tablespoon chopped onions until translucent.

Add 250 gm chopped tomatoes, half a teaspoon red chilli powder, one teaspoon salt, and two and a half

By Chef Atul Kochhar Heat a non-stick pan or any flat pan and pour oil and pan-fry potato cakes on both sides giving a nice crisp brown surface. The pan shouldn’t be too hot or smoking hot. The best results are achieved on medium heat.

Serve with tomato chutney.

teaspoon sugar. Cook the mixture till tomatoes are melted to form a sauce consistency.

Blend the mixture with a mechanical blender and pass through a fine strainer.

In a separate pan, sauté half a teaspoon nigella seeds or cumin seeds in two teaspoon of vegetable oil and add to the sauce and mix well.

All Natural * Healthy &Tasty

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Now Available At All Local, Mainstream & Ethnic Stores!

www.TejaWorldFoods.com | tejafoods@gmail.com DIWALI 2016 47

By Chef Atul Kochhar

Rhubarb & Pomegranate Bhapa Doi with Pistachio Burfi

Ingredients

160 g glucose liquid

400 g rhubarb, chopped

For the set yoghurt:

½ tsp rose petals, dried, very finely crushed

50 g glucose

200 g Greek yoghurt 200 g double cream 200 g condensed milk 25 g rose essence (to taste)

For the burfi: 300 g caster sugar 120 ml double cream

PHOTOS: courtesy Atul Kochhar, Benares

150 g glucose liquid 150 g white chocolate, finely chopped 150 g ground almonds

½ tsp pistachio nuts, very finely crushed

For the poached rhubarb: 20 g ginger juice (use the juicer, no need to peel the ginger)

100 g butter, unsalted 100 g muscovado sugar 200 g plain flour

1 tsp vanilla extract, with seeds or 1 vanilla pod, scraped

Preparation

100 g caster sugar

For the set yoghurt:

24 g butter, unsalted

200 g pomegranate juice

1 tsp rose petals, dried and crushed

50 g caster sugar

48 DIWALI 2016

50 g ginger juice (use the juicer, no need to peel the ginger)

For the toffee crumb:

For the pomegranate jelly:

320 g fondant sugar

140 g grenadine syrup

200 g rhubarb, diced small

70 g pistachio nuts, chopped

For the sugar tuile:

100 g water

2 gelatin leaves, silver leaf

For the rhubarb coulis:

Pre-heat your steamer to 100°C. In a large mixing bowl, using a whisk, mix all the ingredients together. Pour the mixture into plastic containers and seal tightly with lids. Place on a metal tray and cook in the steamer for 24 minutes or until set.

Remove from the steamer and blast chill for at least two hours.

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DIWALI 2016 49

Using a sieve, lightly dust the sugar powder over the baking mat to a thickness of 1 mm.

Bake in the oven for three minutes or until the powder forms a translucent sheet like glass.

Remove from the oven and immediately sprinkle the dried rose petals and pistachios.

Leave to cool completely, then break it into large shards. Place it in an airtight container and store at room temperature until required.

For the poached rhubarb:

For the burfi: Line the base and sides of a shallow 15 cm rectangle baking tin with parchment paper and set aside. Attach a sugar thermometer to a large heavy-based saucepan. Add sugar, double cream, liquid glucose, and simmer over medium heat, stirring, until sugar and glucose dissolve.

Bring the mixture up to the boil and boil rapidly until it reaches 120°C, or the ‘hard-ball’ stage. Do not stir or agitate while the mixture boils, but brush down the inside of the pan with a wet pastry brush with heat-resistant bristles at least twice to prevent sugar crystals forming.

Remove the pan from the heat and immediately add the white chocolate, ground almonds, pistachios, butter, and rose petals. Stir well with a wooden spoon until a smooth mass forms. Immediately pour into the prepared tin and leave to cool at room temperature.

Once cool, turn out and peel off the lining paper, then cut into 4 cm squares and then into triangles. Store in an airtight container.

For the sugar tuile: Line a baking tray with a silicone oven mat.

Pre-heat the oven to 150°C. Using a sugar thermometer, in a medium-sized sauce pan, bring the fondant and glucose to a boil slowly and then increase the heat. Boil until the liquid reaches 150°C. Quickly pour the liquid onto the silicone mat lined tray and allow to cool fully. Once cool, break the set sugar into small pieces and grind to fine powder in a blender.

Wash and dry the silicone baking mat and place back onto the tray.

50 DIWALI 2016

Pre-heat the steamer to 80°C. In a mixing bowl, add all the ingredients and mix well to evenly coat the rhubarb. Vacuum pack the macerated rhubarb and steam for seven minutes or until just tender. Cool the cooked rhubarb immediately in an ice bath.

For the pomegranate jelly: Bloom the gelatin in ice cold water for 10 minutes. In a small sauce pan, warm the juice and sugar until blood temperature. Add in the bloomed gelatine and stir until fully dissolved.

Pour the liquid into a clean plastic tray about 1 cm deep and set in the fridge. Cut the set jelly into 1 cm cubes and reserve until needed.

For the rhubarb coulis: In a medium-sized sauce pan, bring all the ingredients to a simmer and cook for five to eight minutes until the rhubarb is tender. Blend on high power till totally smooth, pour into a bowl set over ice and allow to cool fully. Pour into a squeeze bottle ready for service.

For the toffee crumb: Pre-heat the oven to 160°C. Line a baking tray with a silicone baking mat. In a large mixing bowl, rub together the ingredients until you have a granular texture. Spread the dough evenly over the surface of the baking tray about 1 cm deep and bake for 10-15 minutes until fully cooked. Remove from the oven and allow to cool. In a blender, process the cooked toffee mixture until you have a fine crumb. Transfer to an airtight container and reserve until needed.

To serve: Spoon the set yoghurt into the bottom of the serving glasses. Add cubes of pomegranate jelly, poached rhubarb, rhubarb coulis, and the toffee crumb on top of the set yogurt. Garnish the sugar tuille and serve with the burfi.

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D iwali

Recipes

A Healthy Diwali with

CHEF CYRUS

TODIWALA F

From ‘chef of genius’ to ‘creator of the classiest curries in the City’ and in 2014 ‘BBC Food Personality of the Year’ this Mumbai-born Parsee chef has been called all manner of good things.

52 DIWALI 2016

rom ‘chef of genius’ to ‘creator of the classiest curries in the City’ and in 2014 ‘BBC Food Personality of the Year’ this Mumbai-born Parsee chef has been called all manner of good things, but the Chef Patron of Café Spice Namaste, Mr Todiwala’s Kitchen, Assado, and The Park Café in Victoria Park East still has his feet very much on the ground...running.

Chef Todiwala has also teamed up with Scottish Chef Tony Singh in the hit prime time series on BBC2, The Incredible Spice Men. He likewise appears in the travelogue Galleons of Spice, broadcast on the History Channel, taking viewers through a tour of the culinary traditions and influences of Goa and Portugal.

He is the author of five books: International Cuisine: India, Cafe Spice Namaste: New Wave Indian Cuisine, Indian Summer, as well as The Incredible Spice Men with Tony Singh, which was nominated for a 2013 Specsavers National Book Award, and Mr Todiwala’s Bombay: Recipes and Memories from India, published by Hardie Grant and nominated for a 2013 World Food Awards Cookbook of the Year.

Happy Diwali

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D iwali

Recipes

By Chef Cyrus Todiwala

Purple Sprouting Broccoli with Garlic, Chilli & Pomegranate

Ingredients

300g (10½ oz) purple sprouting broccoli 2 tbsp extra virgin rapeseed oil 4 cloves garlic, sliced 1-2 fresh green chillies PHOTOS: courtesy Cyrus Todiwala, Jay Rowden

(cut into 1 cm pieces) 1 tsp cumin seeds 2 tbsp broken cashew nuts or raw skinned peanuts 1 small onion, diced into 1 cm pieces Pomegranate seeds from ½ pomegranate Salt and freshly ground black pepper

54 DIWALI 2016

Really easy to prepare, this dish is a welcome accompaniment to any meal, especially seafood. Ordinary green broccoli – or even kale or cauliflower – could be used when purple sprouting broccoli is not in season.

Preparation Trim the broccoli and cut any particularly thick stalks into four pieces (this may only be necessary if using green broccoli). Cut into 2.5 cm (one inch) pieces.

Heat the oil in a wok until nearly at smoking point. Add the garlic and chillies and toss a little. As soon as the garlic begins to change colour, add the cumin seeds and toss for a few seconds.

When the cumin begins to darken, add the nuts and stir-fry for 30 seconds or so.

Add the onion and toss until pale, then stir in the broccoli.

Cook for one minute, tossing regularly. When you see the broccoli wilt a little, add the pomegranate seeds, and season with salt and pepper and toss well. When the broccoli is cooked to your liking but still has some crunch, transfer to a bowl and serve.

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D iwali

Recipes

By Chef Cyrus Todiwala

Ingredients 100 g yellow or pink lentils (toor or masoor daal) 250-300 g red squash or any other squash, unpeeled, cut in half and seeds removed 1 small sweet potato, unpeeled 1 onion 2-3 garlic cloves, peeled 2 tbsps extra virgin rapeseed oil 1 tsp red chilli powder 1 tsp cumin seeds 1 tsp coriander seeds 30 g butter 1 fresh green chilli, slit lengthways into four strips 500 ml water Sea salt Freshly ground black pepper (optional)

56 DIWALI 2016

Roasted Sweet Potato, Pumpkin & Lentil Soup Simple though it is, this soup is really tasty and lends itself to creativity with the flavourings.

Preparation Wash the lentils well until the liquid clears. Transfer to a bowl; add enough water to cover by 2.5 cm (one inch) and leave to soak for at least one to two hours, but longer if possible.

and sauté for one minute.

Add the lentils and their soaking liquid plus the measured water and bring gently to the boil.

(If done too briskly, foam will rise to the surface and need to be skimmed off, which will take some of the butter with it.) Cover and simmer for 20 minutes, or until the lentils are fully cooked.

Preheat the oven to 150ºC/300ºF/Gas Mark 2.

Cut the squash, sweet potato, Add the roasted vegetables, onion, and garlic into small scraping everything off the tray, pieces and place in a roasting and bring to the boil again. tray. Add the oil and toss to coat. Purée the mixture with a blender Mix in some sea salt, the chilli powder, and cumin and coriander seeds, and roast for 20-25 minutes, turning now and again, until the vegetable skins are soft and lightly coloured.

Meanwhile, melt the butter gently in a saucepan. When foaming, add the green chilli

to a smooth soup – a few bits will remain, but these add a pleasant texture. If you prefer the soup to be completely smooth, pass it through a fine sieve.

Taste and adjust the seasoning as necessary. Serve sprinkled with the fresh coriander, plus a swirl of cream and/or some plain long-grain rice, if you wish.

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DIWALI FEATURE

SWEET SHOP & RESTAURANT

Festivals bring happiness, however, tagging along with the abundance of joy are several numbers of stubborn calories, which refuse to leave even after the festive spirit is over.

But there is always a way to kick them out of your life, so don’t hesitate and feast this Diwali sans any worry.

Enjoy I festive goodies without the stress

By Shweta Kulkarni

58 DIWALI 2016

t’s impossible to truly celebrate Diwali without indulging in the mouth-watering spread of mithais that are as much a part of the festivities as lighting the oil lamps, bursting crackers, and decorating the house with rangolis. The festive atmosphere of Diwali even manages to convince health conscious people to relish the sweets and brings that attitude of – ‘Weight ka jo hoga dekha jayega.’ (We’ll deal with the weight later.)

Saying ‘no’ to the temptation is not an option and why to deny small pleasures of life when you can easily fix those extra pounds you gain post all the binging.

Here are a few tips to burn those calories that come along as uninvited guests…

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DIWALI FEATURE

Cut that sugar instantly

Studies suggest that once you eat proteins then you don’t feel hungry soon. People who eat a high-protein breakfast or lunch are less hungry at their next meal. So add protein to your diet, however, don’t go overboard with it.

You can do your bit of feasting on all those yummy Diwali sweets, but soon after the festivities, say goodbye to it all.

Restrict your sugar intake for the next few days, ideally, 7-10 days should be good. Research says that doing so will stop your cravings and you can reinstate a taste for naturally-sweet foods, such as fruits and starchy vegetables. Mind you, not even a small bite of the leftover mithai or even a teaspoon of sugar.

Drink like a fish No, not the alcohol but loads of water and other low calorie drinks like coconut and lemon water, green tea, and fruit juices. It will not only help your body detoxify but will also improve your metabolism. Drinking plain/lukewarm water will also help you feel full and not make you overeat.

BC’s public school teachers are proud to join in the celebration of

DIWALI

We are all enriched when we share our cultural traditions

A message from the BC Teachers’ Federation bctf.ca

60 DIWALI 2016

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DIWALI FEATURE

Say ‘NO’ to oil Say goodbye to greasy oily foodstuff.

Cut out the amount of oil from dals and vegetables. Don’t use butter or ghee on your rotis for some time.

Deal with the cravings smartly After so much binging, it is obvious that your body will crave for more and it’s not always easy to quell those cravings.

However, studies say that on an average cravings last for 10 minutes so if you indulge yourself into doing something else for those 10 minutes you can happily say goodbye to the not-sopersistent cravings and thereby stop adding to those extra pounds.

handful of nuts for snacks and include lots of low-calorie, high-fiber foods such as fruits, vegetables, and whole grains in your meals. They will keep you full at the same time avoid those excess calories.

Increase your protein intake Studies suggest that once you eat proteins then you don’t feel hungry soon.

People who eat a high-protein breakfast or lunch are less hungry at their next meal. So add protein to your diet, however, don’t go overboard with it.

Exercise

Frequent meals but small portions

Lastly, the best way to deal with those stubborn calories along with following the other tips is to exercise. Do some kind of physical activity – climb up stairs, swim, jog, cycle, or walk. Walking can help you trim fat faster and is good for your overall health too.

Well, don’t just go on a crash diet after the feasting. Eat regularly but in small portions, which will ensure that you don’t overeat. Eat five to six times a day instead of three times a day. Add a

Feast like a beast this Diwali and follow these handy tips to get rid of those extra pounds that are inevitable after the festive season.

62 DIWALI 2016

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DIWALI 2016 63

By Garima Goswami

Diwali Activities for Kids

64 DIWALI 2016

The festive season is on and there is so much to fill the curious minds with. The best approach here is to get them busy with fun activities that arouses interest and creatively educates them about the festival and culture. Here are some ideas you could use to keep the little ones happily engaged this Diwali!

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DIWALI 2016 65

DIWALI FEATURE

Little Fingers, Big Ideas

Gift Box Decorations This can also be applicable for sweet boxes. You can be creative with lace, glitter and accessories or learn a new craft with your kids such as bow making. Here’s a good bonding moment with the kids over the festival!

Art and Craft Get some colourful paper, paint and decorative accessories for your kids and get them busy with Diwali greeting cards for friends and family. You can download sample greeting cards for reference or simply play a YouTube video to guide them better.

66 DIWALI 2016

Let lose the creativity of your kids! Whether or not your kids love cooking, having them involved in preparation of a simple dish such as paneer laddoo or coconut laddoo, can give kids an opportunity to understand the role of sweets in this festival. Enjoy a fun cooking session with them and explain the relevance of sweets as Prasad and as a gift to family and friends.

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DIWALI FEATURE

A Piece of Theatre Make a Movie Yes, make a movie this festive season and capture all the hustle and bustle of the exciting moments! Assign your kids photography and/ or videography assignments; you don’t even need high tech gadgets for this – an iPhone or android would do the job perfectly.

If you are hosting or attending a Diwali party, showcasing a short Ramayana play with kids could be entertaining and educating. Create a script (5-10 min long) based on a particular Ramayana plot, such as – Hanuman and his army building a bridge, Sita’s abduction

by Ravana, Rama’s visit to Shabri’s hut, or Rama’s return to Ayodhaya. This can be an opportunity for them to understand the mythological stories and characters better.

Involving your relatives or friends’ kids could be a good idea!

A Fancy Dress Competition A fancy dress competition themed on Diwali or mythological characters could be a splendid idea! Dress the little ones (and yourself too!) for a competition and give prizes to all participants. Elders from the group could act as judges. To make it more interesting, hold a ‘guess the character’s name game’ or ask all participants to recite a dialogue of their character.

68 DIWALI 2016

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DIWALI 2016 69

COLOURING PAGE

This festive season, here's something kids can do to make the festival more joyful and fun. Happy Diwali!

Courtesy of Activityvillage.co.uk

70 DIWALI 2016

Saturday, November 5 Vancouver Marriott Pinnacle Downtown

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For more information please contact anom@bcchf.ca or call 604.875.2444

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DIWALI 2016 71

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Diwali is all about celebrations, meeting your family and friends, making merry, spreading the cheer, and spreading the light. And what better way to do so than a Diwali bash. We bring to you a few tips to have a Diwali blast.

Spice Up Your

Diwali Party

By Shweta Kulkarni

W

hile there are several rituals and poojas that mark the celebration of the victory of good over evil, a card party is also an important part of the Diwali festivities. According to one of the many legends that signify the festival of lights, playing dice on Diwali day is very auspicious. The legend goes that once Goddess Parvati played dice with her husband Lord Shiva on the day of Diwali and enjoyed the game so much that they declared that whoever plays dice on this day

will be blessed with prosperity throughout the year.

Gradually, the dice was replaced by cards and people turned the ritual into a fun event – taash party, which is the highlight of Diwali celebrations every year. However, why just restrict the bash to a card party when you can have a lot more fun along with the traditional game of cards. Allow us to introduce to you some interesting ideas that will help you jazz up your hosting abilities at your Diwali party this year.

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DIWALI FEATURE

Go for a theme Exciting games Well, yes a game of cards is definitely on top of the list but how about spicing up the evening with something else too? Think of fun, interesting games to get the party alive and kicking. Use your creativity, think of more games or rummage around the Internet and you are sure to find something appealing.

Why not break the monotony and throw a challenge to your guests by keeping a specific theme for your party? Keeping the festive mood in mind you can always have a Bollywood theme or a theme inspired by the Mughal era or even a mythological one. It would not only be fun to see your guest come in some interesting outfits but you can also do the dĂŠcor for the party keeping the theme in mind.

Food The one thing people will remember your party for is what you feed them. Food is a very important part of your party and you can plan the menu much in advance depending on the party’s theme. Make sure you keep a lot of finger food and appetizers as guests love munching on these quick bites. You can also plan for a potluck type of dinner where every guest could bring one of their own signature dishes.

76 DIWALI 2016

Happy Diwali surrey city council wishes you and your family a very

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councillor tom gill

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councillor mike starchuk

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councillor judy villeneuve

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www.surrey.ca

BUY LOCAL

DIWALI 2016 77

DIWALI FEATURE

Music It is the music that breathes life into any party. Again, keep the theme of your party in mind while making the playlist.

Remember making a playlist is also an art and needs lots of patience and time, so make it in advance, instead of keeping it for the last minute. Plan for at least three-four hours of music, because you never want your playlist to repeat itself. Start with mellow tunes, gradually moving forward with high-energy upbeat music.

Keep the theme of your party in mind while making the playlist.

Plan for at least three-four hours of music, because you never want your playlist to repeat itself. Start with mellow tunes, gradually moving forward with high-energy upbeat music.

PHOTO: Craftsvilla, DARPAN Archives

Party favours These gifts are a perfect way to say ‘thank you’ to your guests for attending the party. It also helps spread the love during the festival season. It could be anything as simple as decorated diyas, candles, chocolates, homemade sweets, silver idols or coins, dry fruits, or assorted gift boxes, as long as the gift reflects your love, so make sure you pack it with lots of love.

78 DIWALI 2016

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DIWALI

STYLE When it comes to dressing up, no one does it better than our Bollywood beauties, especially when it comes to traditional Indian wear. So, this festive season why not take some inspiration from them and light up the festive season in style.

Shine like a

Bollywood

star this Diwali

By Shweta Kulkarni

T

he festival of light is upon us, time to binge, celebrate and of course doll up in our festive fineries. While the traditional kurtis, sarees and lehengas stacked at the back of the wardrobe may come in handy, this year why not ditch the usual and seek inspirations from our super stylish B-Town fashionistas to match the sparkle of the festivities.

Here’s how you can begin your love affair with ethnic fashion this season.

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The ethnic twist This festive season, a simple way to make a powerful fashion statement is by going against the grain and getting experimental.

Saiyami Kher’s traditional look with a twist is great to bookmark if you want something simple yet festive.

The Mirzya actress’ black dhoti pants with lace, paired with an embellished silver crop top, is perfect to add a contemporary twist to a desi outfit.

Or you can try the simple yet chic palazzo style. Palazzos are trending and pairing a cotton-silk, lightly embellished

84 DIWALI 2016

skirt-style palazzo pants with a crop top and finishing the look with a statement neck-piece and jooties will be ideal to set the festive mood.

Neha Dhupia is another stunner who effortlessly makes head turn with her chic mode and you can definitely take a cue from her on how to rock a cape kurta with dhoti style pants.

Lehengas with crop tops, ponchos or even shirts No matter how hard you try, you simply can’t escape the lure of the traditional

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long poncho.

Athiya Shetty, Jacqueline Fernandez, Neha Dhupia, Tamannaah Bhatia, Alia Bhatt, Deepika Padukone – almost everyone in B-town has given this non-fussy silhouette look a try and we think you should too.

Go ahead experiment with it at all your Diwali gettogethers.

Malaika Arora Khan donned a brocade lehenga and added drama to the outfit by pairing it with an ivory off-shoulder poncho. You can finish the look by adding some chunky statement jewellery. lehenga skirts. However, this year why not make the look interesting by pairing the skirt with an interesting top.

Borrow from the fashionable Malaika Arora Khan, who during one of her recent outings donned a brocade lehenga and added drama to the outfit by pairing it with an ivory off-shoulder poncho. You can finish the look by adding some chunky statement jewellery just like hers.

Fashionista Sonam Kapoor too has elegantly carried a similar look with a gold lehenga and white

86 DIWALI 2016

Go caped or jacketed Capes and jackets have been trending on the fashion circuit for a while and our Bollywood divas are clearly obsessed with them.

And why not, after all, they are a perfect layering option that goes very well with most Indian wears.

Take a cue from Katrina Kaif, Kriti Sanon, Malaika Arora Khan, Sonam Kapoor‌ and you are sure to make all heads turn this festive season.

Maxi dresses While traditional gowns have already found a permanent spot on the fashion scene, the maxi dresses with a tweak to achieve the ethnic look is the go-to outfit for most B-Town divas.

Neha Dhupia is often seen strutting in these long dresses, using statement

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DIWALI 2016 87

DIWALI

STYLE

Whatever you choose to wear this festive season, don’t forget to flaunt your brightest fashion asset – your smile, and you are certain to win throughout the festivities.

Happy stylish Diwali!

jewels to add a dash of ethnicity to the ensemble.

You can easily learn a thing or two from this stylish lady on how to nail this look.

The stunning Sonam Kapoor too has rocked this chic look and we can assure you that it’s not difficult to pull it off either.

Sarees The six yards have always been the hottest ethnic trend to follow and you can always give it a twist

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like ditching the blouse and pairing them instead with crop tops or try them with suspender blouse like actress Rakul Preet.

Dhoti sarees, drape sarees, sarees with jackets, detailing, and interesting drapes… the final verdict is that sarees can never go out of fashion.

So go ahead get inspired,

amp up your style quotient with elegance.

Lastly, whatever you choose to wear this festive season, don’t forget to flaunt your brightest fashion asset – your smile, and you are certain to win throughout the festivities.

Happy stylish Diwali!

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By Shweta Kulkarni

While two biggies are all set to make a dhamaka at the box-office with their unavoidable clash, for Bollywood aficionados it’s a welcome extra dose of entertainment.

The Big Festive Releases!

A

ll Bollywood movie buffs will unanimously agree that Diwali celebrations are incomplete without heading to the cinema halls in all the festive fineries and celebrating the festival of lights in the company of our beloved onscreen stars.

Likewise, Diwali has also been an important time for Bollywood filmmakers, who plan months in advance and time their big releases in tandem with the festive holidays.

After all, it’s perfect time to rake in their Diwali bonus.

Results: Every year, the festive air has a starry zing, with more than one big film gracing the screens.

This year too, there is not one but two big films releasing during Diwali, and while it spells a war at the box-office for these two biggies, Bollywood lovers are certainly not complaining. On one hand, there is the

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romantic saga – Ae Dil Hai Mushkil (ADHM) and on the other is action thriller – Shivaay, seriously, Diwali couldn’t have got more exciting than this.

Directed by the master of romance Karan Johar, ADHM is sure to spark up the screens this Diwali with the sizzling chemistry between Ranbir Kapoor-Aishwarya Rai Bachchan and Ranbir Kapoor-Anushka Sharma.

The film also stars Fawad Khan and the makers even boast of a cameo by none other than King Khan – Shah Rukh Khan.

In fact, if you watch the trailer closely and if you are an ardent SRK fan, you will surely spot him. Now, what more could you ask for Diwali?

Talking about the film, Karan said in an interview, “The film is intense but the hand on the intensity is not self-indulgent. It is a film about unrequited love. So, for me, it is also a very internal film… That emotion runs through the film, it’s not a cop-out.”

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The lively, colourful and emotional trailer has successfully created a stir and the beautiful songs have already touched a chord. Dealing with the emotions of unrequited love and friendship, with the Midas touch of Karan Johar, ADHM is surely going to brighten up our Diwali. And honestly who wouldn’t want to celebrate Diwali with two gorgeous ladies and equally handsome men.

Well, alongside this romantic drama, adding to the festive spirit will be the powerful action thriller – Shivaay.

The film has become the talk of the town ever since the trailer was released. Action hero Ajay Devgn has stepped into multiple shoes for this thriller and has not only acted in the film but even directed and produced it.

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This year, there is not one but two big films releasing during Diwali, and while it spells a war at the box-office for these two biggies, Bollywood lovers are certainly not complaining.

And when it’s an Ajay Devgn film, it’s given that there will be action galore. The trailer, that shows Ajay in a full-on action mode – climbing the Himalayas, dodging vehicles, hurtling avalanches etc., has already given us a glimpse of what’s in store.

Shot in Mussorie and Bulgaria, the film is sure to light up the Diwali holiday mood with its exotic backdrop of dreamy snow -clad peaks. And those haunting shlokas, along with the stunning visuals, predict that there is definitely a lot more to this film than what we are expecting.

“Shivaay is not a religious or a mythological movie. However, it is firmly based on the idea of faith, and the main character draws heavily from Lord Shiva, both in terms of his spirituality and his superpowers,” Ajay revealed at a press conference.

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The action thriller also has a romantic angle and this is the first time viewers will see Ajay kissing onscreen. “Basically, it’s an emotional drama. Action is on a big scale but the action you are going to see is completely a part of the emotion,” said Ajay.

Fabulous cinematography, a robust hero, striking action, and daring romance – it is surely a combination that can’t go wrong. We won’t be surprised if this compelling thriller creates a blast this Diwali.

Both films release on October 28. The festivities are undoubtedly loaded with entertainment, so are you ready to witness the fireworks?

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