Reflecting The South-Asian Lifestyle
COLLECTOR’S EDITION
Happy Diwali 2018
Welcome
Light in Your
Homes & Hearts
8 1 Festival
Fascinating Tales About
Diwali
Juhi
A TRADITIONAL DIWALI WITH
CHAWLA DIWALI 2018
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Diwali 2018
Publishers: Gurvinder S. Hundal Ramneek S. Dhillon Editor: Petrina D’Souza Online Editor: Sumesh Sharma Art Director & Graphic Designer: Vinay Giridhar
Juhi
Contributing Writers:
CHAWLA 86 Diwali Activities & Craft Corner
IN THIS ISSUE 06 A Traditional Diwali with Juhi Chawla 16 Welcome Light in your Home & Hearts 24 Fascinating Tales about Diwali 32 The Sweet Side of Diwali 38 18 Diwali Special Recipes for 2018 38. Chindi Varadarajulu 50. Gary Sidhu 66. Kunal Ghose 74. Jasmine Daya
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Arun Wali Gurleen Kaur Bajwa Jaskirat Sahni Naina Grewal Petrina D’Souza Shweta Kulkarni
Cover Credits: Cover: Juhi Chawla Photo by Ram Bherwani
90 Dress up your House this Diwali
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96 Celebrate Light this Diwali
Darpan Diwali Issue is Published By:
100 The Economic Side of Diwali 106 Diwali in Different Parts of India 112 Diwali Style Spotlight 112. Ritu Beri 118. Mandira Bansal 122. Punit Balana
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DIWALI 2018
COVER STORY
A TRADITIONAL DIWALI WITH
Juhi
CHAWLA By Petrina D'Souza
In an exclusive interview with DARPAN, the beautiful actress shares her special plans for the festival this year and her favourite Diwali moments.
D
iwali, the Festival of Lights, is celebrated every year with great excitement and positivity. It is a day that symbolizes light, hope and the triumph of good over evil. Diwali holds a special place for Bollywood’s charming actress, Juhi Chawla. She celebrates it with her family in a traditional manner and looks forward to the festival every year. “For me, Diwali is like a celebration, a celebration of being Indian,” expresses Juhi, who has won millions of hearts through her impactful performances in films like Qayamat Se Qayamat Tak (1988), Bol Radha Bol (1992), Hum Hain Rahi Pyaar Ke (1993), Darr (1993), and Ishq (1997), among many others. The talented star will be seen playing some incredible roles on the big screen in 2019.
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COVER STORY
I am very happy when I hear that children are being taught to avoid crackers and are explained why. Little children then come home and tell their parents that they don’t need crackers, which is beautiful.ˮ
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Credit: Styled by Karishma Gulati, Photography by Ram Bherwani, Hair by Natasha, Makeup by Naima
How do you usually celebrate Diwali? I insist that we are at home for Diwali. It is time away from school, so everyone is very tempted to go for a holiday, but I say, “No way. For Diwali you have to be home because Ma Lakshmi is coming to the house and you better be there to welcome her.” So we are always at home. During the day, we go to Jay’s [Juhi’s husband] office for puja (prayer), followed by lunch with everybody from the office. In the evening, we light
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DIWALI 2018
lamps all around the house. When the kids were little, we lit little firecrackers around the house but I am so happy that my kids didn’t like it, and they don’t like firecrackers at all. Sometimes, we visit our friend’s homes, they have little card parties so we join in to have a laugh and enjoy ourselves.
What does the word Diwali mean to you? For me, Diwali is like a celebration, a celebration of being Indian. When the word Diwali pops
up, all I can think of is getting dressed, decorating the house, placing torans, creating a rangoli, lighting diyas, doing puja and having a festive time with the family.
What are you planning for Diwali this year? This year Diwali will be a little quieter than normal because my children recently started boarding school so they will be away. But apart from that, it will be the usual where I will be involved in decorating the
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DIWALI 2018
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COVER STORY home beautifully and drawing beautiful rangolis everywhere. There will be puja and meeting with family and friends. So it will be beautiful.
What has been the most memorable Diwali so far?
Wishing all the DARPAN readers a very happy Diwali, a very peaceful and prosperous year and blessed with good health.ËŽ Credit: Outfit by @manishmalhotra, Jewellery by @aquamarine_jewellery
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I get very excited when my birthday is around Diwali. In my life, once or twice Diwali has fallen on the very next day of my birthday. In 2012, Diwali was on my birthday and on the same day was releasing Son of Sardaar (2012). That year, we had also become Indian Premier League (IPL) champions for the first time. Also our film, I Am (2011), of which I was one of the producers, had won the National Award for Best Hindi Film and Best Lyrics. So that year I was so excited about Diwali because I felt it was a blessed year.
Are you associated with any social work or charitable organizations during Diwali? I am associated with social work and charitable organizations all through the year. I have been supporting kids suffering from thalassemia from poor families. I have been supporting special children from poor families and their education. I have also now recently been contributing to a NGO which is an association of doctors who treat poor children free of cost.
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COVER STORY Tell us a good and not-so-good thing about Diwali, according to you? I love everything about Diwali. The one thing I do not like at all is the firecrackers. I feel they are such a waste of money. We are anyway polluting the air so much that we really don’t need to add to it by bursting crackers.
Diwali is also a time for fashion, what is Diwali dressing for you? I love getting dressed up for Diwali. I feel it is a day when you must wear new clothes and of course, I choose Indian wear because our Indian clothes are so beautiful and colourful. My fashion tip would be to keep it light and pretty and keep it Indian.
Credit: Outfit by @shyamalbhumika, Jewellery by @masayajewellery
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 follow trends, I prefer to follow traditions. But I do go to my friend’s homes; they like to host card parties. I go there and spend some time with them, we play cards with small stakes so that nobody is pinched too much, but at the same time you can have a laugh and lots of fun.
Do share a Diwali health tip. This is not necessarily a Diwali tip; it is a good tip always. Whenever you have had a heavy meal or on Diwali you have been gorging on sweets and good, rich food, then I think it is wise to have green tea after your meals or ginger-lemon tea or tulsi (basil) tea. It is best to have those drinks so that you are better able to digest what you have just eaten.
What are your views on an eco-friendly Diwali? My views on an eco-friendly Diwali are very strong and totally supportive. I am very happy when I hear that children are
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COVER STORY
being taught to avoid crackers and are explained why. Little children then come home and tell their parents that they don’t need crackers, which is beautiful.
Which project are you working on at the moment? Do share your future plans? I have completed my shooting for Ek Ladki Ko Dekha Toh Aisa Laga. It is a Vidhu Vinod Chopra production, directed by Shelly Chopra Dhar and costarting Anil Kapoor ji, Sonam Kapoor, Rajkummar Rao, and many wonderful actors. I am about to start shooting for a yet untitled film opposite Rishi Kapoor ji and directed by Hitesh Bhatia.
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How do you see your journey in Bollywood so far? Which were the best moments, according to you? I have had such a wonderful career; I cannot thank God enough for it. I’ve had the chance to work with amazing directors and on amazing films. Right from getting a hold into the industry through an amazing film like Qayamat Se Qayamat Tak; working with Yash Chopra ji on Aaina (1993) and Darr; working with Aziz Mirza ji in so many films like Raju Ban Gaya Gentleman (1992), Yes Boss (1997) and Phir Bhi Dil Hai Hindustani (2000); and working with David Dhawan ji in completely mad, funny
films like Bol Radha Bol, Deewana Mastana (1997) and Mr. and Mrs. Khiladi (1997). I have done more films with Dhawan ji than with a single hero. I have worked with amazing talent like Mahesh Bhatt saab, films like Hum Hain Rahi Pyar Ke, Naajayaz (1995) and Duplicate (1998). Also, working with the best of talent in the industry. With Aamir Khan and Shah Rukh Khan, it is like we grew up in the industry together, but getting a chance to work with Rishi Kapoor ji, Sunny Deol Sir, and Anil Kapoor ji, these are people I looked upto on screen at one time. I didn’t know that I would be on a shooting set with them, it was beyond my dreams. I’ve had an amazing ride and I am totally thankful for it.
What special message would you give our readers on Diwali? Wishing all the DARPAN readers a very happy Diwali, a very peaceful and prosperous year and blessed with good health. I would like to add a simple note: at Diwali you do not pray only to Maa Lakshmi, you also pray to Ganesh ji and Maa Saraswati. Ganesh ji takes away every obstruction from your way. You pray to Maa Lakshmi so that she blesses you with wealth. Maa Saraswati blesses you with knowledge so that you know how to treat that wealth given by Maa Lakshmi when it comes to you.
DIWALI FEATURE
Diwali, the festival of lights, celebrates the very sense of positivity by symbolizing the spiritual triumph of light over darkness, good over evil, and knowledge over ignorance.
Welcome
Light in Your
Homes & Hearts
16 DIWALI 2018
By Naina Grewal
I
n life, the presence of light comes in many different forms – be it education, a hobby, or our loved ones. These pillars provide light in the journey of life by becoming our support and source of happiness. Diwali, the festival of lights, celebrates this very sense of positivity by symbolizing the spiritual triumph of light over darkness, good over evil, and knowledge over ignorance. The word Diwali, or Deepawali, comes from a Sanskrit origin, translating
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FEATURE
The word Diwali, or Deepawali, comes from a Sanskrit origin, translating to ‘row of lights’. Houses, shops, temples and entire cities are laced with diyas on the day of the celebration.
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to ‘row of lights’. The sights of Diwali beautifully embody this meaning, as houses, shops, temples and entire cities are laced with earthenware oil lamps called divas or diyas on the day of the celebration. Tracing back the roots of these traditions, there are several historic events that highlight the beginnings of the festival. While there
are many variations given the regional differences of India, a popular occurrence in history is that tied to Hinduism. Diwali marks the return of deity, Sri Rama, alongside his wife Sita and brother Lakshman after 14 years of exile. As he reached Ayodhya, the city was decorated with divas to welcome Rama. Diwali is celebrated over five days, with brief descriptions of each day below: Dhanteras: Goddess Lakshmi is worshipped for prosperity. The house is cleaned and decorated. Choti Diwali: Removing sins and impurities, people bathe early and purchase new clothes. Lakshmi Pooja: Goddess Lakshmi is worshipped. Firecrackers and divas adorn the home. Govardhan Pooja: Devotees offer vegetarian food as a sign of gratitude to God. Bhai Dooj: Celebrating the sibling bond, sisters offer meals to their brothers.
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FEATURE
A time to revive family values and renew the warmth of togetherness, Diwali is truly the perfect time for new beginnings. Through optimism, Diwali teaches us about the importance of continuity and moving on. 20 DIWALI 2018
Another central historic event surrounding Diwali relates to the Sikh religion, where the festival takes on new meaning as Bandi Chorh Divas, or ‘day of liberation’. Shortly after Mughal Emperor, Jahangir, captured 14-year-old Guru Hargobind Sahib Ji (6th Guru), he realized his mistake in imprisoning the spiritual leader. Upon being freed, the Guru asked that other wrongfullycaptured kings be freed as well. To limit the number of prisoners that could leave, the Emperor announced
that only those who can hold onto the Guru’s cloak tail would be released. The Guru then had a cloak made with 52 pieces of strings to free 52 kings from prison. Following this, the Guru reached Akal Takhat Sahib in the city of Amritsar and was welcomed with lighting around Sri Harminder Sahib, also known as the Golden Temple. From a cultural and social standpoint, the religious backgrounds have evolved to create a celebration centered around positive thinking, hope and community-building. Laughter fills the air in family get-togethers and the aroma of food and sweets is irresistible on the day of the festival. loved ones of all ages celebrate together and
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DIWALI
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exchange everything from gifts to stories and memories of love and joy. The house is cleaned and decorated to symbolize purity. A time to revive family values and renew the warmth of togetherness, Diwali is truly the perfect time for new beginnings. Through optimism, Diwali teaches us about the importance of continuity and moving on. Every situation is deemed positive or negative not through its objective truth, but rather through our perspective. Each evil in life can be
The wick does not light itself; the power, quite literally, lies in your hands – both while lighting the diva and while navigating through the roller coaster of life.
battled through good – unawareness through education, mistakes through experience and wisdom, and frustration through acceptance. As you light the wick this Diwali, recognize the message given by the halo of light created. By emerging yourself in the deeper meanings of this festival, you can capture the true essence of Diwali.
The wick does not light itself; the power, quite literally, lies in your hands – both while lighting the diva and while navigating through the roller coaster of life. You can be, and are, in control. Reflect on what you can learn from that one flame: become the light for yourself and lighten up the lives of those around you.
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DIWALI FEATURE
Fascinating Tales
Diwali
About
By Shweta Kulkarni
The festival of lights is not only celebrated to commemorate Lord Rama’s return to Ayodhya after 14 years of exile, but there are many other stories associated with Diwali. 24 DIWALI 2018
I
t’s that time of the year when our festive spirits are soaring high, and there is an abundance of love, warmth and light all around us. Diwali aka Deepavali in Sanskrit, which literally means a row of lights, is finally here to fill our heart and soul with its brilliant luminance. The festival of lights is celebrated by the majority of Indians across the globe with great fervour and enthusiasm to
commemorate Lord Rama’s return to Ayodhya after 14 years of exile. However, Lord Rama’s homecoming and his victory over the demon king Ravana are not the only legends associated with Diwali. There are plenty of other tales that are associated with our favourite festival, which make Diwali all the more special. Let’s take a look at some of these lesser-known stories associated with Diwali...
Return of Pandavas The festival of lights doesn’t just mark the return of Lord Rama to Ayodhya after 14 years of exile. According to the epic, Mahabharata, the five Pandavas too returned to Hastinapur after 13 years of exile in the forest on the day of Diwali, and they were welcomed by their people by lighting earthen lamps.
The Young Son of King Hima & His Bride One interesting ancient tale that is associated with Diwali, especially Dhanteras, is that of the 16-year-old son of King Hima. It was
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Lord Mahavira’s Moksha According to ancient Jain scriptures, the 24th and last Tirthankara – Lord Mahavira, attained moksha on the day of Diwali, on October 15, 527 BC. The Jains celebrates Diwali remembering Lord Mahavira.
predicted that the prince would die on the fourth day of his wedding because of a snake bite. His father, King Hima, thus tried to abstain his son from girls. However, the young prince decided to marry one day and told his wife about the forecast. His bride was smart and devised a plan to save her husband from early death. On the fourth day of their marriage, the young bride removed all her ornaments and laid them out at the entrance of their sleeping chamber along with heaps of gold and silver coins. She lit the entire place with oil lamps. And then she sang beautiful songs all night to keep the prince awake. When Lord Yama (God of death) arrived, disguised as a serpent, his eyes were completely blinded by the sheer dazzle of all the gold and lamps around. He just sat there the entire night listening to the mesmerizing songs and in the
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morning, he went away. The young bride’s plan saved her husband from death and from that day female members of the house light lamps in the evening to glorify Lord Yama.
Nichiketa & Yama Another story that revolves around Diwali and the God of death, is that of Nichiketa and Lord Yama. The story
DIWALI
FEATURE goes that when Nachiketa’s father Vajasravasa decided to give away his possessions to gain religious merit, Nachiketa, to help his father truly understand the act of selfless giving, said, “To whom will you offer me?” The father in a fit of rage said, “To death I give you.” So, Nachiketa who believed that Lord Yama was as black as the dark night of Amavasya, went to Yama’s abode. However, when he finally met Lord Yama, Nachiketa realized that he was calm and had a gracious stature. Lord Yama later explained to Nachiketa that on Diwali passing through the darkness of death, man sees the light of highest wisdom. He taught him self-knowledge and the separation of the human soul (the supreme Self) from the
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Kali Puja is done in various parts of India, including Bengal, Assam and Orissa during Diwali. Kali Puja is a tantric puja performed only at midnight on Amavasya.
PHOTO: istockphoto, desibantu, DARPAN Archives
body. Nachiketa was blessed with this knowledge on the new moon night of Diwali.
Maa Kali and her Wrath As per Hindu mythology, when the demons, Shumbha and Nishumbha, grew in force and posed a threat to Lord Indra and his kingdom, the God sought protection from Mahamaya
Durga, the goddess of Shakti. This was when Goddess Kali was born from Durga’s forehead to save both heaven and earth from the growing cruelty of the demons. Soon after demolishing the demons, Goddess Kali made a garland of their heads and wore it
To stop her fury, Lord Shiva threw himself under her feet. Maa Kali was shocked by this and stuck her tongue out in astonishment. She put an end to her killing spree. And this very gesture is worshipped in various parts of India, including Bengal, Assam and Orissa during Diwali, as Kali Puja. Kali Puja is a tantric puja performed only at midnight on Amavasya.
Coronation of King Vikramaditya
While most legends revolving around the festival of lights are from ancient Vedas, there is a fascinating tale from history too, which is associated with the festival. It is believed that on a Diwali day in 56 BC King Vikramaditya, known for his bravery and wisdom, was crowned and declared as the king. The coronation ceremony was around her neck. She became marked by a grand celebration furious and started killing and lighting up of small anyone who came in her way. earthen lamps.
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DIWALI FEATURE
The Sweet
Side of
Diwali By Arun Wali
T
he Festival of Lights is always associated with sweets. Known as “mithai” in Hindi, the word can mean snacks, dessert and confectionery. Diwali is a happy occasion, an occasion to celebrate with sweets. Reasons for the celebrations include the homecoming of Lord Rama to Ayodhya, the return of the Pandavas to Hastinapur, Lord
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Krishna’s killing of the evil Narakasura, Lord Vishnu’s conquest of the egoistic King Bali. Diwali also means the start of a New Year, the worship of Lakshmi, the Goddess of Prosperity, with new business developments in many communities. For the agricultural community of farmers, Diwali marks the end of the year’s harvest season, time to reap the benefits of a good harvest. All these are good enough reason to indulge in sweets. In North India, children love to eat
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Sweetmeats available at special
counters of sweet shops in various markets include motichoor ladoo, gulab jamuns and rasgullas or
barfis made with a base of whole milk and sugar.
kheel batashas (puffed rice and sugar puffs) by the fistfuls and play with khilonas (toys crafted from sugar into animal shapes), this being part of the celebrations during the Diwali season only. Other sweetmeats available for grownups and children at special counters of sweet shops in various markets include the round-shaped motichoor ladoo made of besan (gramflour), cardamom and pistaschio; the brown gulab
jamuns and white rasgullas, both round shaped and steeped in sugary syrup. Barfis made with a base of whole milk and sugar with a choice of almonds, pistachios, cashewnut, or other flavours; or the rich, creamy ras malai, these are some of the delicious sugary preparations. Tradition has it that different specialty foods, depending from region to region, are cooked on different days of the festival. Puris, deep-fried in ghee, with accompaniments of a lentil dish, vegetable curry, pakoras (fried tidbits), a raita (curd salad), a little tangy pickle and a
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PHOTOS: iStock, betterindia.com
DIWALI FEATURE
Tradition has it that different specialty foods, depending from region to region, are cooked on different days of the festival. pudding is served to family and guests on each day of the festival. Today the market-driven economy has taken over the personal touch that festivals imbued among families. The sweet-and-savoury typical Maharashtrian faral comprising snacks with a longer shelf life were made by the women of the house and were stored in large containers. Made throughout the year, during Diwali they were made in large amounts. Faral consists of sev,
36 DIWALI 2018
crunchy chivda, hot chaklis, khari boondi, ghee-soaked shankarpale, laddus and crescentshaped karanjis and is the traditional meal for Naraka Chaturdashi. Often dishes of poha or rice flakes were also prepared as part of breakfast, such as with curd, tamarind, fresh coconut or soaked in milk. The Gujarati version of these snacks is called farsan, some of the main varieties being dhokla, fafda, khandvi, gathiya, bhakarwadi and masala puri. In West Bengal the Kali
Puja festivities which occurs around the same time as Diwali, is time to serve traditional Bengali bhog such as khichuri, kosha mangsho and fish, mutton curries are served, with mishti or sweets to end the auspicious occasion. Diwali cuisine, however, is mainly a vegetarian affair in most parts of the country.
About the Author: Arun Wali is the senior vice-president of AB Smart Concepts, a hotel, travel and tourism consultancy company in New Delhi, India, and a journalist with over 40 years experience.
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O R T H O D O N T I C S
YOUR SIGNATURE SMILE AWAITS Braces and Invisalign Coloured Braces Weekend Appointments Flexible Payment Plans Four Convenient Locations
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HAPPY DIWALI FROM ALL OF US AT AURA ORTHODONTINCS
CALL US FOR A FREE CONSULTATION CALL US FOR A FREE CONSULTATION WWW.AURAORTHO.COM WWW.AURAORTHO.COM
Scottsdale
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7192–120th Street, #B225–3122 Mt Lehman Rd., 7192–120th Street, #B225–3122 Mt Lehman Rd., Surrey, BC BC Abbotsford, Surrey, Abbotsford,BC BC 604.593.5225 604.593.5225
604.381.3000 604.381.3000
Langley
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604.585.1304 604.585.1304 DIWALI 2018 37
SWEET SHOP & RESTAURANT
D iwali
Recipes
Restaurateur and Chef, Chindi is the proud owner of Pumpkin Tales, a contemporary restaurant and bakery as well as a catering service in Chennai which she started in October 2017.
Chindi Varadarajulu
Tasty Recipes By
B
orn and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003. A passionate restaurateur and Chef, she led her restaurant in receiving many awards, and also garnered positive media attention. In 2011, Chindi decided to sell her
38 DIWALI 2018
restaurant in Vancouver and head to India. She moved to Chennai and opened a global restaurant L’attitude 49 within the Grande Bay Resort and Spa in December 2011. Today, she is the proud owner of Pumpkin Tales, a contemporary restaurant and bakery as well as a catering service in Chennai which she started in October 2017.
Original SWEET SHOP & RESTAURANT
Mouth Watering
Sweet, Snacks & Namkeen...
i l a Diw Always Fresh
Davinder S. Mudhar
604.781.7169 Original Bhaia Sweet Shop & Restaurant #14-16, 6828 128th Street, Surrey Tel: 604.572.0403 or Fax: 604.594.0233
#124-15299 68th Ave., Surrey 2018 39 Tel: 778.578.4444 or DIWALI Tel: 778.551.0143
D iwali
By Chindi Varadarajulu
Recipes
Morning
Glory Bowl Ingredients
• 60 gms chia seeds, soaked in water
• 250 gms pumpkin, cleaned and cubed
• 25+20 ml olive oil
• 200 gms sweet potato, cleaned and cubed
• 2 lemons
• 100 gms lettuce, diced
• 2 tbsp honey • 10 gms salt
• 100 gms red cabbage, diced • 5 gms white pepper powder • 50 gms pomegranate • 25 gms garlic, chopped • 50 gms mixed nuts, chopped • 5 gms chilli flakes (roasted almonds, cashews, pumpkin seeds, walnuts) • 2 gms dry oregano • 50 gms mixed dry fruits, chopped (dry cherry, cranberry, black raisin, dates) • 3 tbsp thick yogurt • 2 bananas
40 DIWALI 2018
Preparation • Marinate the pumpkin and sweet potato cubes with garlic, olive oil, salt, chilli flakes, and oregano for about 30 minutes. Roast in oven for 20 minutes at 190 degrees Celsius. Once it is cooked, leave it to cool. • In a big bowl, add lettuce, red cabbage, pomegranate along with cold roasted mix and stir it well with olive oil, lemon juice, honey, salt and pepper. Then top it with chopped nuts and dry fruits and slit banana fruit. • Garnish with soaked chia seeds and pomegranate seeds and a scoop of yogurt.
Wishing You A Very
Happy Diwali!
Rahul/Aman Gill Top Husband/Wife Team In Surrey
*
604.562.0068 www.GILLTEAM.com *IN THE INDO-CANADIAN COMMUNITY
NOT INTENDED TO SOLICIT ALREADY LISTED PROPERTIES FOR SALE
DIWALI 2018 41
D iwali
By Chindi Varadarajulu
Recipes
Oatmeal
Smoothie Bowl Ingredients
For the garnish:
• 60 gms oats toasted
• 2 gms flax seed
• 200 gms dates paste
• 2 gms grated coconut
• 1 frozen banana
• 1 banana sliced
• 60 ml almond milk
• 1 tsp granola
• A pinch of cardamom
• 1 strawberry, sliced
• 2 gms dry oregano
• Edible flower of your choice
Preparation • Throw in the dates, banana, almond milk and cardamom powder into the blender and give it a good stir. • Toast the oats, soak it in warm water and add to the mixture, mix well and empty it into a bowl. Garnish and serve. • You can also at times add more or different fruits to the smoothie or change the fruit for the garnish.
PHOTOS: Courtesy of Chindi Varadarajulu
42 DIWALI 2018
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Diwali
Greetings
From National Home Warranty Group and Aviva Insurance Company of Canada, we thank our members for building communities in the Lower Mainland
May your homes light up with the joy of Diwali!
44 DIWALI 2018
Langley
Vancouver
D iwali
By Chindi Varadarajulu
Recipes
Lavender
Shortbread
Ingredients
Preparation
• 200 gms butter
• Take butter at room temperature and add salt. In a separate bowl, mix the corn flour and flour well. Add icing sugar to it and mix. Add the dry ingredients to the butter and mix well.
• 250 gms flour • 75 gms cornflour • 105 gms icing sugar (separated 90 gms and 15 gms) • 2 gms salt • Lavender extract
• Pour onto an 11x11 tray and bake for 30 minutes at
Photo: iStock
350 degrees Fahrenheit. Before putting it into the oven, it is a good idea to mark the required size onto the dough so it is easy to cut later. • Once baked, take it out of the oven and cut when still hot. Sprinkle 15 grams of icing sugar after it cools down. Store in airtight container at room temperature.
DIWALI 2018 45
D iwali
Recipes
Pineapple
Tarts
well. Lower the heat to simmer and continue to stir until the pineapple filling turns golden in colour and becomes very sticky. Transfer the pineapple filling out, remove the cloves and chill in the fridge for 30 minutes. • Cream the butter and condensed milk until light and fluffy. Add in the egg yolk one at a time, and beat until well combined. Mix in the flour slowly to form the pastry dough. The dough is ready when it no longer sticks to your hands. • Prepare the egg wash by mixing all the ingredients together in a small bowl.
By Chindi Varadarajulu Yield 100 small balls *Contains egg
For the egg wash:
Ingredients
• ¼ tsp condensed milk
• 350 gms unsalted butter, at room temperature
Preparation
• 100 gms sweetened condensed milk
• 2 egg yolks • ½ tsp oil
• Cut the stalk off the pineapple and follow by the skin. Make • 2 egg yolks sure all divots are removed. • 500 gms all-purpose flour Slice the pineapple flesh or plain flour into pieces and blend in a blender until they become For the pineapple filling: puree. Add the pineapple puree and cloves to a non-stick pot • 2 whole pineapples (3 ½ kg) or 2 ½ kg pineapple and cook on medium heat, constantly stirring to avoid • ½ tbsp cloves burning. • 250-300 gms sugar, or • When the pineapple is to taste (optional) almost dry, add the sugar and • 1 tbsp lemon juice lemon juice, stir to combine
46 DIWALI 2018
• Divide the pineapple filling and dough into 100 portions. Roll them both into balls. To wrap, use your palms to roll each dough and then flatten it. Add a pineapple ball in the middle and fold the edges of the dough up to cover the filling. Finish it off by rolling it into a round ball. • Place the pineapple cookie on a baking sheet lined with parchment paper. Using the back of a paring knife, cut the criss-cross shape on the cookie, and brush the top of the cookie with the egg wash, twice. Repeat the same until all ingredients are used up. • Bake in a preheated oven at 330 degrees Fahrenheit (165 degrees Celsius) for about 20-22 minutes or until they turn golden brown. Transfer them out and cool on a wire crack before storing in an airtight container. • The pineapple filling is good for two batches of pineapple tarts. You can keep the pineapple filling in the fridge.
WISHING YOU A VERY HAPPY DIWALI
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GIVING BACK TO THE FUTURE A message from Gary Basi, president Basi Group Land Experts
Gary Basi Senior Vice President RE/MAX Commercial Advantage
“More than one in five children born in B.C. this year will be born in the Fraser Valley, 22% of them in Surrey alone. That is why, as Fraser Valley father myself, I have focussed our community efforts on youth, with donations to sports, education and local organizations that work with young people. Fraser Valley is the future of British Columbia, and it all starts with giving young people the best chance to succeed. We give back to assure a bright future for our Kids and community.”
RE/MAX Commercial Advantage P: 604.899.9293 | C: 604.726.6505 Email: gbasi@remax.net
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500, 889 West Pender Street Vancouver, BC
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DIWALI 2018 47 Your Trusted Name and Source in Land Investing & Development
D iwali
By Chindi Varadarajulu
Recipes
Triple Layered Chocolate Cake *Contains egg
For the frosting:
Ingredients
• 2 gms flax seed
• 350 gms unsalted butter
• 500 gms chocolate chopped
• 350 gms black coffee • 80 gms cocoa powder • 150 gms finely chopped dark chocolate • 2 cups brown sugar • 1 tbsp vanilla extract • 1 tsp kosher salt • 6 large eggs • 3 egg yolks • 250 gms all-purpose flour • 1 tbsp baking soda
48 DIWALI 2018
• 675 gms heavy cream
• ¼ tsp kosher salt
Preparation • Preheat the oven to 350 degrees Fahrenheit. Melt butter and coffee in a saucepan on low heat. Once melted, turn off heat and whisk in cocoa and chocolate. When fully combined, add brown sugar, vanilla and salt. Whisk in the eggs.
Combine the flour and baking soda. Bake for 30 minutes. Leave it on a rack to cool completely. • For the frosting, take the chocolate in a stand mixer. Warm the cream on medium heat in a saucepan. When it begins to simmer along the edges pour onto the chocolate in the mixer. Add salt and stir gently and whisk until smooth. Cover and refrigerate for eight hours. Take it out and whip on medium speed for two minutes, until it is thick. • Invert the cake onto a wire rack and trim the sides and top. Layer the cake with one cup frosting on top and spread it out evenly. Repeat this for two more layers and use the remaining frosting to finish the sides and the top.
Milan Mann
VICE PRESIDENT
Balraj Mann CHAIRMAN
DIWALI 2018 49
D iwali
Recipes
Healthy Recipes By
Gary
Sidhu
G
ary Sidhu is the owner of SILK Dinner Lounge. He began farming at a young age in his hometown of Kalyan Sukha District Bathinda in Punjab, India, alongside his siblings, learning from his father. After he moved to Canada, he continued his work in the farming industry in both field farms and greenhouses for many years, while dreaming of one day opening his own organic restaurant.
50 DIWALI 2018
For nearly five years, Sidhu has travelled the world curating, designing
and building the space that is SILK Lounge in the urban neighbourhood found between Gastown and Railtown. He strongly believes in traditional organic farming, and has based his restaurant off those same values. SILK Lounge is an ideal place for Vancouverites looking for a casual fine dining eatery, offering a unique fusion of organic Indian and French cuisines. SILK Lounge offers menu items that will intrigue a variety of food lovers. With vegan, vegetarian and glutenfree options, SILK Lounge showcases both Indian and French cuisines and the local, organically-sourced ingredients in creative dishes and a completed decorated dining room. Photos: @pareshbhalla, VISAJ Media, @vancityduo, courtesy of Gary Sidhu
We Wish You and Your Loved Ones A Very Happy & Prosperous Diwali!
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D iwali
Recipes
Kumbh
Kaali Mirch
By Gary Sidhu
• ¼ tsp garam masala powder
Ingredients
• Salt to taste
• 500 gms organic khumb (a variety of mushroom)
• Melted butter for basting
• 5 cloves of organic garlic • 1 green chilli • 200 gms organic yogurt/ Greek yogurt • 1½ tsp organic roasted chick peas flour • ½ tsp black peppercorns • ½ tsp white peppercorns • ¼ tsp turmeric
52 DIWALI 2018
• Green peppers (optional)
Preparation • Add the garlic and chilli in a wet grinder with a splash of water and blend to a puree. In a mortar and pestle, add the black and white peppercorns, grind coarsely and set aside.
• Add the yogurt to a mixing bowl along with the roasted chickpeas flour. Mix well making sure there are no lumps.
• Now add the paste, ground peppercorns, cardamom powder, garam masala powder and salt. Marinate the khumbs in this mix for a couple of hours or preferably overnight. • Now put the khumbs in a tandoor oven for 5-10 minutes at 300 degrees Celsius. Serve with beetroot and gooseberry dip or any chutney with salad on the side.
Happy Diwali from all of us at LK LAW
Count on us when it comes to dealing with ICBC My wife and I were recently clients of Perminder Tung in our ICBC claim case. Perminder was very professional, friendly, and upfront with us. He kept us in the loop with his negotiations with ICBC and assured us that he will do the best he can to make sure we get what we deserve. In the end, Perminder was able to settle for an amount that was beyond what we thought we would get. My wife and I are very satisfied with Perminder's work and highly recommend him to anyone who is looking for a great and honest lawyer.”
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Langley Office
Vancouver Office
400, 8621 - 201 St
1800, 401 West Georgia St
T 604.888.5811
T 604.687.1323
Langley, BC V2Y 0G9
www.lklaw.ca
Vancouver, BC V6B 5A1
We speak English, Hindi, Punjabi & Urdu
D iwali
Recipes
Grilled
Zucchini By Gary Sidhu
Ingredients • ¼ cup unsalted organic butter, melted • 3 organic garlic cloves, minced • 1 tsp Indian seasoning • Juice of 1 lemon, kosher salt and freshly ground black pepper, to taste • 2 medium organic zucchini, cut diagonally into ½-inch-thick slices • 2 tbsps chopped fresh parsley leaves.
54 DIWALI 2018
Preparation • In a small bowl, whisk together butter, garlic, Indian seasoning and lemon juice; season with salt and pepper, to taste. Brush zucchini slices with butter mixture. • Heat a grill pan over medium high heat. Add zucchini in a single layer and grill until
charred on both sides and just beginning to soften, about two minutes per side. • Serve immediately, garnished with parsley, if desired.
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Scotiabank wishes you a Happy Diwali! Hardeep Bains
Kshitij Bhupendra
Regional Director Small Business
Branch Manager
BC YUKON Region
#100-2777 Gladwin Road, Abbotsford
101-13790 72 nd Ave Surrey
604-870-3224
604-595-8226
604-362-6594
Abbotsford Banking Centre
EXT: 4000
Harbans Grewall Branch Manager
Fleetwood Square Branch #180-8888 152A St, Surrey 604-586-3161 Ext 4000
56 DIWALI 2018
Mandeep Khubbar Branch Manager Strawberry Hill 7378-120 th St, Surrey 604-501-3333 EXT: 4000
Jod Kooner
Branch Manager Newton Town Centre,
EXT: 4000
By Gary Sidhu
D iwali
Recipes
• Add one teaspoon of oil and some lemon juice. Mix all the ingredients to prepare a thick paste.
Paneer Tikka Ingredients
• ½ tsp cumin powder
• 250 gms organic paneer (Indian cottage cheese)
• 1 tsp salt
• ½ cup organic diced onions
• 2 tbsps organic avocado oil
• 1 cup organic coloured bell peppers (green, yellow and red)
Preparation
• ½ cup strained organic yogurt • 1 tsp organic ginger garlic paste • ½ tsp organic turmeric powder • 1 tsp green chillies • ½ tsp garam masala • ½ tsp coriander powder • ½ tsp chaat masala
• 1 tsp lemon juice
• Strain one cup of yogurt in a muslin cloth to remove water. You can also use Greek yogurt. Then beat the yogurt in a large mixing bowl. • Add the ginger garlic paste to the yogurt. Also add turmeric powder, green chillies paste, garam masala, coriander powder, chaat masala, cumin powder and salt.
• Cut the paneer into thick inch cubes. Dice the onions and bell peppers into roughly one inch squares. Remove the seeds from the bell peppers. You can also add diced tomatoes. Add all the vegetables to the yogurt. • Mix well to coat the paneer and vegetables with the spicy yogurt paste. Cover the bowl and let the paneer marinate for 20-30 minutes. • Arrange the paneer and vegetables on a skewer. Try to include two paneer pieces per skewer alternated with two to three pieces of vegetables. Ensure that you have roughly the same distribution of the paneer and vegetables on all skewers. • Then brush oil on a tawa or pan and place the skewers on it. If you don’t have skewers, you can also use toothpicks, or just grill the paneer directly or put it in the clay oven for 15 minutes at 250 degrees Celsius. • Paneer tikka is ready. Sprinkle a few drops of lemon juice and some chaat masala on it before serving.
DIWALI 2018 57
D iwali
Recipes
teaspoon of oil on medium heat and add cumin seeds and let them crackle. Add the onions and cook for two minutes till translucent.
Aloo Gobi By Gary Sidhu
Ingredients • 4 organic potatoes (aloo), medium, sliced or cubed • 2 organic cauliflower (gobi), medium, cut into small florets • 2 organic onions, medium, chopped • 1 tsp cumin seeds • 3 tsps organic ginger-garlic paste • 1 tsp organic turmeric powder • 1 tsp dry mango powder (amchur)
• 3-4 tsps cold pressed organic avocado oil • 4 tbsps chopped organic cilantro • Salt to taste
Preparation • Heat four teaspoons of cold pressed organic avocado oil in a pan on medium heat. Add cauliflower florets and fry for two to three minutes and then add the sliced potatoes.
• ½ tsp garam masala powder
• Fry on medium-low flame for seven to eight minutes till potatoes and cauliflower have some brown spots on them.
• 2 tsp coriander powder
• In the same pan heat half a
• ½ tsp green chillies
58 DIWALI 2018
• Add the ginger-garlic paste and cook for another two minutes or till the raw smell goes away. Add the chopped tomatoes and cook for two minutes until they are a little soft. • Add turmeric powder, green chillies, coriander powder and mango powder. Cover the pan and let the masala cook for two to three minutes and then add the potatoes and cauliflower to it and mix. • Add chopped coriander leaves and give a good mix. Add garam masala and cook the potatoes and cauliflower on medium-low heat for five to six minutes. • Add salt and cover the pan and cook for more additional six to seven minutes on low flame or till the potatoes and cauliflower are tender but not soggy. If you feel the masala is sticking, you may add some water. Add one tablespoon at a time and only add enough to cook the veggies. • Garnish with some more coriander leaves and serve hot with any Indian roti.
INCOME TAX | ESTATE PLANNING | INVESTING | ACCOUNTING
Happy Diwali This Diwali take a moment to inspire and be inspired by our traditions, history and rich cultural heritage!
#208-8120, 128th St. Surrey BC Tel: 604.599.7262 | Fax: 604.599.3555 www.asbubber.com
DIWALI 2018 59
ARVINDER S BUBBER, FCPA, FCA
By Gary Sidhu
D iwali
Recipes
• Switch off the gas and take the dry roasted masala in a plate. Let the roasted masala cool down for about three to four minutes and grind them in a grinder.
Karela
Do Pyaza Ingredients • 300 gms bitter gourd (karela) • 600 gms organic onions (pyaz), cut in long, fine pieces • 3 tbsps cold pressed organic avocado oil • 1 tbsp whole organic coriander seeds • 1 tbsp fennel seeds • ¼ tbsp asafoetida • ½ tbsp organic turmeric powder • ½ tbsp organic cumin seeds • ¼ tbsp Nigella seeds (kalonji) • ¼ tbsp organic fenugreek dried leaves • ½ tbsp dried mango powder
60 DIWALI 2018
• ½ tbsp green chilli • Salt to taste
• Take the bitter gourd which has rested for 15 minutes and wash it again with water. Remove the water well. • In a pan, add oil and let it heat. When the oil is hot, add asafoetida and onion. Cook them for about three minutes. Then, add the bitter gourd and mix well.
• Wash the bitter gourd with clean water, remove outer skin by scratching and cut in fine, circular shape.
• Add turmeric powder, green chillies and salt to taste. Mix them well. Cover the lid and let it cook for three minutes on low to medium flame. Remove the lid and mix the contents well. Again cover the lid and let it cook for three minutes.
• In a big bowl, take the cut bitter gourd and add some salt. Leave it to rest for 15 minutes. This process will enable the bitter gourd to release water thereby reducing its bitterness.
• Remove the lid and mix well. Now add the dry roasted and grinded masala, dried mango powder and mix well. Again cover the lid and let it cook for three minutes.
• In a pan, add coriander seeds, fennel seeds, cumin seeds, and fenugreek leaves. Dry roast them for about two minutes till the colour changes to light brownish and a nice aroma starts coming out of them.
• Then, remove the lid and mix well. Now set the temperature to high and cook it for three minutes by stirring continuously. This will make the bitter gourd crunchy. Your dish is ready to serve.
Preparation
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DIWALI 2018 61
D iwali
Recipes
Vegetable
Biriyani By Gary Sidhu
Ingredients • ½ cup organic basmati rice • 2 organic carrots, medium size • ½ cup chopped organic cauliflower • ¼ cup organic green peas • Salt to taste • 2 organic green cardamoms • 2 organic black cardamoms • Few cloves • 1 piece cinnamon • 2 bay leaves • ½ tsp caraway seeds (shahi jeera) • ½ tsp organic ginger-garlic paste
62 DIWALI 2018
• 1/8 tsp organic turmeric powder • 1 tsp green chilli paste (put according to desired spice level) • 2 tsps organic fresh coriander leaves • 1 tsp keora water • A few strands of saffron • 2 tbsps fresh diced tomato • 1 tsp garam masala powder • 1 tsp fresh mint leaves chopped
Preparation • Boil rice in four cups of salted boiling water with one green cardamom, one black cardamom, five cloves, half inch stick of cinnamon, until
three-fourth done. Drain excess water and set aside. Heat a nonstick pan. Add the remaining green cardamom, cloves, black cardamom and cinnamon along with bay leaves and caraway seeds and roast. Add onions, carrot, cauliflower and green peas. • Sprinkle salt, cover and cook on medium heat for two minutes. Add ginger-garlic paste mixed with a little water and stir. Cover and cook for two minutes. Add turmeric powder, green chilli paste and cook. Whisk keora water and saffron. Add diced tomatoes to the vegetables along with half a teaspoon of garam masala powder and mix well. Simmer for two minutes. • Arrange a layer of rice at the bottom of a clay pot. Over that, arrange half the cooked vegetables followed by another layer of rice. Sprinkle half of the remaining garam masala powder, the coriander leaves, and the mint leaves. Arrange the remaining vegetables followed by the remaining rice. Sprinkle the remaining garam masala powder, remaining coriander leaves, and remaining mint leaves. • Line the pot edge with dough, cover with clay lid and cook in the oven for two minutes on high and then 15-20 minutes on low-medium. Let it stand for five minutes. Serve hot.
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CAR DEALERSHIP ● AUTOMOTIVE SALES ● FINANCIAL SERVCES
Wishing You and Your Family a Very Happy & Prosperous Diwali Basant Motors is one of the leading and largest dealership in our community We appreciate your respect and trust in Basant Motors. DIWALI 2018 63
Celebrating Diwali Together!
Your coffee. Our expertise. Please Visit Our Newest Locations: 16815 - 96th Avenue, Surrey 12941 Bridgeview Drive, Surrey 11951 - 240th Street, Maple Ridge
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64 DIWALI 2018
© Tim Hortons, 2017
Youth Award for Creative Writin
ਢਾਹਾਂ ਯੁਵਾ ਇਨਾਮ - ਰਚਨਾਤਮਕ ਿਲਖਤਾਂ ਲਈ
Through stories we can create understanding and build bridges between people and communities regardless of background, heritage or ethnicity.
8 PRIZES VALUED AT $500 EACH 2018 Youth Award Winners: BC-wide creative writing contest for
grade 11 & 12 students taking Punjabi Banpreet K. Athwal – “Inspiration” classesQueen Elizabeth Secondary Joban S. Samra – “The Poison of
StoriesRacial of 800-1000 words written in Discrimination” Princess Margaret Secondary Punjabi and translated to English
Manjot S. Khaira – “A Message From God" L.A. Matheson Secondary Prabhjot Vashisht – “One Daughter” L.A. Matheson Secondary
Submission deadline
Ammjot S. Sidhu – “Dreams Disappear”
MAY 31,Dasmesh 2017Punjabi School
Ekam Banipal – “Don't Take Time for Granted” Dasmesh Punjabi School Gurkamal Sandhu – "Rape” For more information, visit Queen Elizabeth Secondary www.dhahanprize.com/youth Janvi Bhatia – “A Life Changing Encounter” North Delta Secondary
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PARTNERS
DIWALI 2018 65
D iwali
Recipes
K
unal Ghose is a chef/restaurateur based in Victoria and owner of
Fishhook, Fishhook at Mermaid Wharf, and Dobosala Cantina and Ride-Thru. The talented chef was on Top Chef Canada Season Two. His restaurants focus on local, sustainable seafood and produce. Being half Indian and a mess of other ethnicities, Chef Ghose’s culinary angle is to modernize Indian cuisine. At Fishhook, there is a focus on pescatarian Indo-French dishes. Dobosala Cantina has an Indo-Pacific approach utilizing flavours, dishes and techniques from all over the Pacific with tiny injections of Indian influence.
Delicious Recipes By
Kunal
e s o Gh
For these recipes you will need Chef Ghose’s special ‘Dry Masala’.
Dry Masala
• 4 oz whole cumin seed • 8 oz whole coriander seed • 4 oz black peppercorn • 4 oz fennel seed • 4 oz mustard seed
To prepare Dry Masala: Toast spices in 350 degrees oven until you can smell the aroma. Cool, then grind in a spice or coffee grinder.
66 DIWALI 2018
w w w. R e a l C a n a d i a n S u p e r s t o r e . c a
Big on Fresh, low on Price.
TM
LOCATION: 7550 KING GEORGE HWY
Manager: Rupa Marcus
604.599.3721 DIWALI 2018 67
D iwali
Recipes
Sweet & Spicy Bharta with
Eggplant
Tempakora Chips Recipe by Kunal Ghose from Dobosala Cantina
For the tempakora eggplant chips: • 1 Japanese eggplant • 3 l canola oil
Ingredients For the bhartha: • 3 large eggplants • 4 oz sesame oil • 4 oz garlic paste • 4 oz ginger paste • 4 oz “Dry Masala” • 8 oz Gojujang (Korean chili paste) • 8 oz toasted sesame seeds
68 DIWALI 2018
• ½ batch “Tempakora Batter Mix”
For the Tempakora Batter Mix • 16 oz (1 cup) chana flour • 16 oz rice flour • 2 oz “Dry Masala” (see previous page) • 1 oz baking soda To prepare Tempakora Batter Mix: Add soda
water and mix until batter reaches pancake consistency.
Preparation For the bhartha: • Roast a large eggplant whole in 475 degrees oven for 45 minutes or until crispy skinned and soft inside. • In medium pot sauté all remaining ingredients until garlic and ginger are fragrant and Gojujang is incorporated. • Then with only half of the skin and all the flesh, food process on pulse to incorporate the aromatic paste.
For the tempakora eggplant chips: • Slice eggplant into half inch slices. • Heat oil in a large pot to 350 degrees. • Dip eggplant in batter bowl with tongs and fry in batches until crispy and golden, turning them once. • Drain and serve with bhartha.
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DIWALI 2018 69
D iwali
Recipes
Spice Roasted
Gobi Pekoras With Chili-Mint Coconut Raita Recipe by Kunal Ghose from Fishhook
Ingredients For the spice roasted gobi pekoras: • 1 large cauliflower
For the chili-mint coconut raita: • 2 bunch mint • 1 bunch cilantro
• 2 oz sesame oil
• Small can of coconut cream
• 1 oz salt
• 4 oz mango chutney
• 3 oz “Dry Masala”
• 2 oz ginger paste
• 3 l canola oil
• 2 Thai red chilies
• ½ batch “Tempakora Batter Mix” (see previous recipe)
• 1 oz sherry vinegar • Salt • Pepper
PHOTOS: Russell Clark, courtesy of Kunal Ghose
70 DIWALI 2018
Preparation For the spice roasted gobi pekoras: • Separate florets into small to medium size pieces. In a bowl, coat cauliflower with sesame oil and spices, then roast in a pan at 475 degrees for 15 minutes. You want to see some darker colour on the cauliflower. Cool them in the fridge. • Heat oil in a large pot to 350 degrees. Dip cauliflower in batter bowl with tongs and fry in batches until crispy and golden, turning them once. • Drain and serve with chili-mint raita.
For the chili-mint coconut raita: • Mix all the ingredients using a blender or hand blender until very smooth.
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T: 604.593.5566 T: 604.372.4949 DIWALI 2018 71
D iwali
Recipes
Black Bean Masala with
Avocado Yogurt Recipe by Kunal Ghose from Dobosala Cantina
Ingredients For the black bean masala: • 6 oz canola oil • 6 oz ginger paste • 4 oz garlic paste • 12 oz caramelized onions (cook first)
• 5 oz brown sugar • 2 squeezed limes • 3 cans of black beans (about 2 l) • 1 small can coconut cream • 1 bunch cilantro
For the avocado yogurt:
• 6 oz “Dry Masala”
• 8 oz high fat Greek yogurt
• 4 oz Ancho chili powder
• 3 ripe avocados
• 3 oz salt
• 2 squeezed and zested limes
• 6 oz Guajillo pepper paste (simmer chilies in water for 10 min, then puree with salt in blender) • 4 oz sherry vinegar
72 DIWALI 2018
• Salt • Pepper • 2 oz honey (or sugar)
Preparation For the black bean masala: • Sauté canola oil, ginger and garlic paste, onions, “Dry Masala”, Ancho chili powder and salt on medium heat in a cast iron pan or heavy bottomed pot until the paste is nicely cooked. • Add Guajillo pepper, sherry vinegar, brown sungar, limes, black beans and coconut cream and garnish with chiffonade of cilantro and dollops of avocado yogurt. You could also serve with poached eggs! For the avocado yogurt: • Mix all ingredients using a blender or hand blender until very smooth.
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DIWALI 2018 T: 604-590-0607 | F: 604-590-0687
73
D iwali
Recipes
Festive Recipes By
J
asmine Daya is a lawyer who enjoys working hard at the office and at home in the kitchen. She recently released her brand-new cookbook JD In the Kitchen: Indian Appetizers and Chutneys. In her first cookbook, Jasmine shares recipes for delicious Indian appetizers and chutneys with
Jasmine
a y a D 74 DIWALI 2018
In her first cookbook, Jasmine shares recipes for delicious Indian appetizers and chutneys with East African influences intended to inspire both novice and experienced chefs to experiment in the kitchen and ultimately bring their culinary creations to life. East African influences intended to inspire both novice and experienced chefs to experiment in the kitchen and ultimately bring their culinary creations to life. JD In the Kitchen: Indian Appetizers and Chutneys contains a multitude of delicious recipes including beef kebab, spicy crepes, fried mogo, bhajias, samosas and many more. Other books penned by Jasmine include her debut chicklit novel Law Girl’s Bump in the Road written under the name Leia London. Her books are currently available on Amazon.
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D iwali
Recipes
Beet Rosette
a i j a Bh
*Contains egg
By Jasmine Daya If you want to seriously impress, this appetizer is the one to make. The rosette shape is created with a handheld rosette waffle iron.
Ingredients • 2½ cups water • 1 cup chopped beets • 1 cup gram flour • ¼ cup chopped coriander • 1 egg • 1 tsp salt • ½ tsp garlic puree • Canola oil for frying
76 DIWALI 2018
Preparation • In a saucepan, bring two cups of water to a boil. Add the beets to the saucepan and cook for about 20 minutes or until the beets are tender. Remove from heat and let the beets and water cool. • Place the cooled beets and water from the saucepan into a blender. Add half a cup of cold water to the blender and puree.
• In a mixing bowl, combine the gram flour, coriander, egg, salt, garlic puree, and pureed beet mixture. • In a small pot, heat oil over medium to high heat. Place the waffle iron into the pot to heat for one minute. • Holding the handle of the waffle iron, dip the iron into the batter, ensuring it does not go above the edges. Hold it in the pot of oil for about 30-50 seconds or until the batter is cooked. • If the rosette is detached from the waffle iron, remove it and place on a paper towel–lined tray to absorb the excess oil. If it did not detach, remove the rosette by gently prying it off with the tip of a knife and place on the tray.
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DIWALI 2018 77
D iwali
Recipes
i f l Ku By Jasmine Daya It doesn’t matter if you like Indian food or not, you will love this recipe. It’s creamy, delicious and such a treat on a summer day or to cool off after a hot meal!
Ingredients • 1 cup whipping cream, 35% M.F. • 1 can evaporated milk • 1 can condensed milk • 1 tbsp ground pistachios or almonds
78 DIWALI 2018
Preparation • In a mixing bowl, add the heavy whipping cream and use a handheld electric mixer on high speed until medium to stiff peaks form which will take about a minute. • Add the evaporated milk and condensed milk and whisk on medium speed for about 10 seconds to combine the ingredients.
• Pour the mixture into a rectangular 9” x 11” cake pan or dish. Sprinkle the top with ground pistachios or ground almonds. • Cover and place in the freezer for at least five hours or until frozen. • Cut into squares and serve.
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DIWALI 2018 79
FOR YOUR ALL REAL ESTATE NEEDS AND EXPERT ADVICE, CONTACT:
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Happy Diwali
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80 DIWALI 2018
D iwali
Recipes
a r e V By Jasmine Daya This is a vegetarian appetizer made from black-eyed peas.
Ingredients
Preparation
• 2 cups black-eyed peas
• In a large bowl, add the blackeyed peas and seven cups of water and let soak overnight. Strain the water from the blackeyed peas and rinse, removing all water.
• 7½ cups water, divided • ½ cup diced onion • 2 tsps green chili puree • 1 tsp garlic puree • 1¼ tsp salt • ¼ tsp turmeric • 1 cup chopped coriander • Canola oil for deep frying
• Place the black-eyed peas in a blender or food processor with one-fourth cup of water and all the remaining ingredients
except the coriander and oil. Puree, adding an additional one-fourth cup of water if needed. • After the mixture is blended, place in a mixing bowl. Add the coriander and stir to combine. • In a pot, heat oil over medium heat. Take two tablespoons of the black-eyed pea mixture and form a ball in your hand. Flatten slightly to form a small patty. • Place the patty into the oil to fry for about two minutes or until cooked. Flip over for another two minutes or until cooked. • Remove and place on a paper towel-lined tray to absorb the excess oil. Repeat with remaining pea mixture.
DIWALI 2018 81
D iwali
Recipes
i f r Bu By Jasmine Daya
A rich, sweet Indian fudge that is well worth the arm muscle necessary to stir this into a perfectly smooth mixture.
Ingredients
Preparation
• ½ cup unsalted butter
• In a large saucepan over medium heat, melt the butter. Once the butter has melted, add the whipping cream and vanilla and stir together.
• 1 cup whipping cream, 35% M.F. (Liquid whipping cream purchased in a carton) • 1 tsp vanilla • 1 cup sugar • 3½ cups milk powder
82 DIWALI 2018
• Add the sugar and continue to stir for about one to two minutes until the sugar has dissolved.
• Add the milk powder, half a cup at a time and continue to stir constantly until all the milk powder has been combined well and the mixture is smooth. The mixture will pull away from the pan and start to solidify as you are stirring. Remove from heat. • In a greased cake pan, pour the mixture in and spread out evenly. Let cool. • Once the burfi has set like fudge, cut into squares. PHOTOS: Courtesy of Jasmine Daya
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WORD SEARCH
Can you find some Diwali related words in the puzzle below? And try not to peek at the clues on the left!
Y Y Y P N Y T N K M O Y Z V R K T E M P L E Z F R A M A J J F Q A L L J P J O B Q E I E O K A R X O G Y Y Y W P U L O R J V A Y O D H Y A J N L R A N G O L I H D I W K U N X R K N M N K P R J D Q T E D B N B D O M E D I N J N C B E W I U J A B Y O Z R S E P V W O V B D A M U R W I L U A X P F P M I U B E Z G X W K D K F C C Q L E Q O I S A U L W A X X Z T T P C H G R N W Y J Y H S J Y J T X Q K I T W O F C A I K D O O P F K S B
F G A Y H M S V T D S Z X R V Z N L U O Q A T
E T I Q T P S C Y A D N I F R B T
L A K S H M I N S V B C X L H Y H
T T W B A C H P B U E J O A T G K Q M R K G C D X X P T J J Z Q W N
L U O O J D E K C Y Z L M Y W H Y
AYODHYA DIWALI DIYA FIREWORKS LORD RAMA KARTIKA LAKSHMI PUJA RANGOLI SWEETS TEMPLE
CLUES
TRY & SOLVE THE PUZZLE BELOW!
60
12
88 DIWALI 2018
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www.LUXURYHOMES.com DIWALI 2018
89
DIWALI DÉCOR
Decorating your home for Diwali is actually easier than you think. Get ready to try out our decor ideas, which are sure to spruce up your abode for all the festivities.
Dress Up Your
House This
Diwali By Shweta Kulkarni
W
hile the festive spirit of Diwali engulfs us with joy and warmth, it is also accompanied by a certain anxiousness of getting everything around us festive-ready, especially our homes. And while it’s
90 DIWALI 2018
definitely not feasible to renovate the house every year, there are always a few simple and easy ways to dress up your house for the festival of lights. So, here’s how you can make your house Diwali ready…
Start with the Entrance The first step to getting your house festive-ready starts from your doorstep. It’s
important that you set the ambience right to welcome all your guests. So, while pretty rangolis and diyas are a must, you can further spruce up your entrance with a few inexpensive changes. Use fairy lights around your doorway to add a little festive twinkle and make the guests feel welcomed. If there is an empty wall adjacent to your door, give it a festive makeover by simple wallpapers, wall stencils or if you are creative enough
Happy Diwali ! Wishing You and Your Family a Very Happy & Prosperous Diwali
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DIWALI 2018 91
DIWALI DÉCOR fragrance. Paper cup DIY fairy lights, balloon twine lights, mason jar lanterns, then by hand painting the these lights also immediately lace candles, or DIY paper wall. String a beautiful add a nice festive mood to lanterns, can easily assist you toran/bunting across the your home. Decorate your to add a dazzle to your pad. doorway. You can even sideboards, coffee tables There are plenty more DIY create an appealing focal and side tables with lights projects too that you can point by keeping potted to easily add the festive indulge in and decorate the plants/statutes surrounded spirit to your house. Search house. One simple way to use by diyas/t-lights outside your the market for interesting lights creatively in your house entrance and draping them looking lights and candles. is by putting fairy lights in with fairy lights. Scented candles will not empty glass bottles that are A beautiful floating flower only add a warm glow to just lying around in the house. arrangement can further your house but will also accentuate the beauty of fill it up with a nice sweet your entrance. While painting walls is not always an easy option, you can add a dash of festive Go overboard with mood to your walls with lights, diyas, candles, traditional wall murals, or t-lights, after wall hangings, photo all, it’s the festival frames, a nice wall of lights. While decal, or hang fairy there is a deeper lights, to add a dash significance to light of vibrancy to your diyas in the house plain walls. There are during Diwali, the plenty of DIY projects for luminous warm glow of traditional wall hangings that
Dress up the Wall
Light up the House
92 DIWALI 2018
May The Beauty And Festivity Of Diwali Fill Your Home With Happiness And Joy. Happy Diwali! WHERE BUILDERS BUY DIWALI 2018 93
DIWALI DÉCOR
one can experiment with to create a unique and dazzling décor piece. Mirrors can also beautifully add to your spaces and if nothing else a nice hanging dream catcher with fairy lights hanging around it can add a cheerful note to your interiors.
.COM
Change the Upholstery
market. Just make certain you marry glitter, colour, While it is not always possible embroidery and light well. to replace your old furniture Dress up the Table every year, a simple and easy way to give a makeover to While dressing up the rest of your house during Diwali the house it is important to is by means of a quick dress up your centre table as upholstery change. It is the well, after all, this piece of most inexpensive way and furniture grabs immediate you will be surprised to attention. A fancy tablecloth see how this small change with highlights of gold can do can make your home look wonders. You can further dress instantly bright and beautiful. up your table with candles, Just make certain you pick up t-lights, statutes, or a bowl full bright and colourful fabrics. of potpourri, just make sure A good rug can also add to you don’t over-crowd it with the festive spirit, and while a too many things. Persian rug would be lovely, there are plenty of cheaper alternatives available in the
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DIWALI 2018 94 listwithmona@gmail.com
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The Significance of Light in Diwali Celebrations
Celebrate this
Light
Diwali By Jaskirat Sahni
D
iwali is most commonly known as “The Festival of Lights” by people all across the globe, yet often the reasoning behind the significance of lights at this time of year is unknown by many. Various cultures and religions come together to celebrate this aus-
96 DIWALI 2018
picious festival in their own unique ways, but the use of light is common to all, as it is considered to be a way to eradicate the world of darkness and despair. Let us now embark on a cultural journey, where Diwali serves a different purpose and reason to celebrate this light festival. In the Sikh religion, Diwali marks the day the religion’s sixth guru, Guru Hargobind Singh Ji, and 52 other kings were released from prison. Guru Hargobind Ji was able to devise a clever scheme in which all 52 kings could grab hold of his cloak, in order to be
DIWALI FEATURE freed, as ordered by the emperor who had imprisoned them. Once Sikhs learned of the incredible feat, the Golden Temple was lit up with many lights and candles to welcome them back, and that soon turned into a tradition still celebrated today. Each year, not just the Golden Temple is decorated in lights, but Sikh temples around the world do their part to bring in extra light on Diwali, and remember the auspicious day which signified freedom back in the year 1619. In the Hindu religion, Diwali surprisingly has more than just one purpose for celebrating it. In West Bengal, Odisha and Bangladesh, for instance, those who are avid worshippers of the goddess Durga celebrate Diwali as a way of welcoming Maa Kali, which is the goddess’ avatar. These festivities continue for three days, and people bring sculptures of the goddess Durga to their homes and nearby temples, where offerings of flowers, sweets, food and sacrificed animals are made. In West Bengal, these prayers and offerings are often made at night in cremation grounds, and run until dawn. A huge population of Indians use Diwali as a time to celebrate the goddess
HAPPY DIWALI FROM THE BC NURSES’ UNION www.bcnu.org
DIWALI 2018 97
During Diwali, people light many candles, fireworks and lanterns to spread the feeling of joy they get when they celebrate the happy festivities of the occasion. Lakshmi, who is the goddess of wealth. In order to receive her blessings, along with good health and wealth for the year, families work hard to clean and decorate their homes in preparation for her arrival. Family and friends like to get together on the evening of Diwali, so that they can open their homes and light candles or ‘diyas’, waiting for the goddess to arrive. Sweets are exchanged amongst families, and once prayers are offered,
98 DIWALI 2018
fireworks light up the night skies in every neighbourhood. Constellations and stars also have a significance in determining the timing of the Lakshmi Puja, so people look out for constellations such as Libra that night, which symbolizes balance and stability. In Trinidad, Diwali is celebrated for the longest time – nine days! Since many Indians were forced to become slaves and move to Trinidad in the 19th century, Diwali marks a time they celebrate their independence and freedom. Diwali has also been turned into a national holiday in Trinidad, and is known as ‘Divali’, the celebration of good winning over evil, and spiritual darkness being eradicated.
Thus, it is celebrated in nearly every household, and not just as a religious holiday. When we think of light, we automatically think of its brightness, and how it brings a sense of joy or comfort which makes us happy. Similarly, during Diwali, people light many candles, fireworks and lanterns to spread the feeling of joy they get when they celebrate the happy festivities of the occasion. As this tradition continues, take time to spend it with loved ones and also remember the deep historic roots which encourage us to bring more light into our world on this special day.
Happy Diwali!
#114-7565 132 ST. SURREY, BC V3W1K5 DIWALI 2018 99
The Economic Side of Diwali
By Gurleen Kaur Bajwa
For many local businesses in the Lower Mainland, Diwali actually brings in more success than other local festivals. 100 DIWALI 2018
T
he Diwali season ironically occurs between two of the most commercialized and economically beneficial holidays of the year: Halloween and Christmas. However, for many local businesses in the Lower Mainland, Diwali may actually bring in more success than either. Diwali is a beautiful festival, for whatever reason
people may celebrate, religious or other, bringing together family and friends to appreciate a vibrant culture.
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In a restaurant, around Diwali, the main change is that they are usually seating larger groups, such as extended families.
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Timeless traditions such as gifting sweets, new clothes or dining with family, root back centuries as a form of community bonding. In the Lower Mainland, we have hundreds, perhaps thousands of sweet shops dedicated to Indian cuisine. And many of Diwali’s festivities center around food. Pratap Sandhu from Prabu Foods notes that sales more than double around the holiday, to the point where there are
thousands of transactions occurring on a daily basis. Popular selling items include barfi, rasgulla and gulab jamun – three trademark items of a gifted sweet box.
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Timeless traditions such as gifting sweets, new clothes or dining with family, root back centuries as a form of community bonding. But not only are more customers coming in than usual, they also tend to buy more on average. To make sure they aren’t overwhelmed by this surge in popularity, Prabu Sweets, like a lot of sweet shops around this time of year, hire more staffing as well as do more pre-
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preparation so they can comfortably accommodate their customers. Gary Bakshi of An Indian Affair restaurant, which caters to a crowd composed of both South Asian and Caucasian members, employs similar tactics to deal with busy times. He adds that in a restaurant, around Diwali, the main change is that they are usually seating larger groups, such as extended
families. These groups do not gravitate toward specific delicacies like in sweet shops, and rather tend to buy across the menu. Surprisingly, clothing houses do not enjoy as much benefit as sweet shops and restaurants do from Diwali. While gifting and wearing new clothes is an integral part of the culture of Diwali, people do not care for it as much here as they do in India. A representative from a Surrey-based Fashion House says there is a big difference in the scale of how Diwali is celebrated in India and here. While the Lower Mainland celebrates reasonably well, in comparison to India where clothing shops and centers are ridiculously overrun with patrons on Diwali, it simply does not measure up. Nevertheless, holiday fashion trends here still shadow those in India. Diwali at its very base is essentially a way for people to become closer and form communities. Whether it be through food or clothes, make sure to celebrate Diwali with your family, friends and community.
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Diwali India
is observed on the third day. Gudi Padva (wife-husband bonding) is held on the fourth day, the festivities ending with Bhai Dooj (sister-brother bond) on the fifth day. Tamil Nadu celebrates Deepavali on Naraka Chaturdashi, one day earlier than the rest of the country, and in honour of Lord Krishna’s wife Satyabhama, an incarnation of Earth, slaying the demon Narakasura, son of Mother Earth.
in Different Parts of
By Arun Wali
D
iwali is celebrated in different parts of India in various ways, each region following its own religious beliefs and traditional customs. The term “Diwali” is North Indian. In South India, residents of Tamil Nadu, Andhra Pradesh, Telangana and Karnataka call it “Deepaavali” while it is not celebrated on a large scale in Kerala.
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In the north, Diwali is celebrated to mark the return of Lord Rama to Ayodhya after a 14-year exile and after he defeated Ravana, the demon king of Lanka. In the northern and western parts, the festivities start on the first day with Dhanteras which indicates the beginning of a new financial year for Hindus. This is followed by Naraka Chaturdashi, or Chhoti Diwali, on the second day, the actual Diwali or Lakshmi Puja
On this day people make rangolis (decorations with colourful powders) on the flooring of the entrances to their houses and take an early morning bath after elders anoint heads of the younger family members with gingelly oil. Special dishes are prepared for breakfast and
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lunch on the main day. In Andhra Pradesh and Telangana, Goddess Lakshmi, harbinger of wealth and prosperity, is worshipped on this day. In Karnataka, it is said that Lord Vishnu defeated Bali on this day and saved the universe. In many other parts of India, most festivals invoke
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different gods like Shiva, Shakti, and Krishna. People also celebrate Diwali as their New Year and organize special pujas (prayer) for Goddess Lakshmi and Kubera, considered to be the Treasurer of the Gods. In West Bengal, Assam and in other regions in east India Diwali is celebrated as Kali Puja as the
Goddess Kali, worshipped as a mother-figure, is their leading deity. Pandals (marquees) housing Goddess Kali are put up for the two-day celebrations. Hibiscus flowers, fish and meat are some of the offerings to the Goddess. Maharashtrians celebrate the festival with events related to the husband-wife and brother-sister bonding. In Gujarat on Padva, the day following Diwali, Govardhan puja is held in Lord Krishna’s name. Shopkeepers, merchants and businessmen start a new fiscal year by inaugurating new bahi khathas (accounts books) after seeking the blessings of Goddess
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Lakshmi and Kubera. Following the festival, also known as the New Year’s Day, marks the end of the year. One of the major festivals of India, preparation starts weeks in advance. Houses are ritualistically cleaned. All the rooms are cleaned with diligence and decorated especially the prayer room and kitchen. Families
purchase new clothes, flowers, sweets, baked clay oil lamps and crackers. Considered an auspicious time, women buy gold ornaments.
Reasons for the celebrations differ. The festival reminds us that it is the time to rejoice the victory of good over evil, knowledge over ignorance, and light over darkness. Wherever celebrated, the Festival of Lights has thousands of similarities countrywide. These include lighting of lamps to decorate houses at night, the bursting of crackers commemorating victory over evil, a puja by the family in the evening, exchange of sweets and gifts among friends and relatives and preparing sweets and snacks at home.
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“Fashion is the way someone walks, a painting, nature…… it could be physical or spiritual. Fashion enables life beyond the here and now. Fashion is fun!”
Designer Ritu Beri tried to give khadi a global image, to adopt it to different forms of creativity, instead of restricting it to the image of yesteryears.
RITU
BERI
“I am honored to get this opportunity to revive Khadi. It was a fabric I used greatly when I launched my brand 28 years ago. Through my new line I have tried to give Khadi a global image and present its versatility in different ways. The effort is to reach out to the youth of India instead of restricting it to the image of yesteryears,” says Beri.
Indian Wear with a Modern Flavour
R
itu Beri’s latest collection celebrates India’s national fabric – khadi. The collection consists of Indo-western silhouettes and reflects Indian but with a modern flavour. Beri tried to give khadi a global image, to adopt it to different forms of creativity, instead of restricting it to the image of yesteryears. The silhouettes are a mix of our rich tradition with a contemporary look – the clothes are easy to wear yet glamorous.
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Interesting details and mix of appliqué as well as unusual embroideries constitutes this versatile collection of khadi for today’s woman. How do you define fashion in your own words?
The collection is about voluptuous indulgence – essentially an eclectic blend of ghagras, salwars, choga like jackets and interesting easy to wear tops. Interesting details and mix of appliqué as well as unusual embroideries constitutes this versatile collection of khadi for today’s woman. The colour palette ranges from whites to pastels, metallics to blacks enabling the freedom to create one’s own chromatic world of fantasy.
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Fashion is the way someone walks, a painting, nature…… it could be physical or spiritual. Aesthetics aside, what inspires me is being conscious and I love seeing the brain break barriers. Fashion enables life beyond the here and now. Fashion is fun!
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“I endeavor to blend the old world charm of traditional embroideries with modern day patterns and shapes to create interesting textures that allure.”
Photos: Courtesy of Ritu Beri
What is the fashion forecast for 2019?
What is the inspiration behind the khadi collection? I’m highly inspired by India’s rich culture and heritage. I loved to introduce khadi to the Indian style and especially to my bridal …. I endeavor to blend the old world charm of traditional embroideries with modern day patterns and shapes to create interesting textures that allure. The hallmark for Ritu Beri is intrinsically feminine – romantic with a flamboyant twist. It is about enchanting a woman’s individuality and persona.
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There will be a lot of broad leisure stripes – an extension of colour blocking. The tailoring will specifically be more feminine. We will see lots of Seersucker Stripes – with a return to the old classic. One will see ordinary simplicity whilst reworking traditional fabrics like gingham and deck chair stripes with future abstraction in prints like square and diamond shape, museum-worthy pop prints. Black and white, alone or in combination, with soft shades like petal pink and pastel blue will be popular. Larger than life, oversized graphic photographic prints in noisy colours will also be visible.
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Mira-kari, WeaveinIndia’s first Prêt collection is a blend of nature’s magic, creatively woven for the women of tomorrow. women of tomorrow. ‘Mira’ meaning wonder or wonderful and ‘kari’ meaning karigari or workmanship, the new prêt collection reminisces the medley of rich and most intricate creative craftsmanship over subtle, muted fabrics that’ll leave you spellbound. The collection was created keeping in mind the millennial woman.
An Elegant Play of Styles by
MANDIRA BANSAL
M
ira-kari, the new Winter-Festive collection by WeaveinIndia, the handloom label by designer Mandira Bansal, brings to you an elegant play of styles for the festive season this year. Mira-kari, WeaveinIndia’s first Prêt collection is a blend of nature’s magic, creatively woven for the
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Photos: Courtesy of Mandira Bansal
STYLE
Mira-kari showcases a base of eco-friendly bamboo textile digitally printed with the season’s most outspoken aspects of doves, falling leaves and withering flowers on the choicest of fabrics such as Habutai bandhini, chiffons, and pure silk.
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Mira-kari showcases a base of eco-friendly bamboo textile digitally printed with the season’s most outspoken aspects of doves, falling leaves and withering flowers on the choicest of fabrics such as Habutai bandhini, chiffons, and pure silk. The collection is a playground of handworked art and embroidery. Lucknowi Chikankari extends to the collection what we call an air of the regal and royalty. Goota Pathi and badla are some of the most celebrated embroidered art of the collection. Mira-kari embodies the thought work of the in-house design team – every detail in embroidery
or in print was abstracted, conceptualized and created by the clan of WeaveinIndia. A Meraki of craftsmanship, Mira-kari is a tease of festive trends.
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Showcasing Punit’s signature hand block printing, the collection is designed using Jaipur’s traditional 500-year-old Sanganeri hand block printing technique. This form of textile printing till date holds a prominent place in the world of weavers and craftsmen, with fine lines and intricate detailing being the specialty of Sanganeri style. Using natural organic dyes, colours and eco-friendly techniques, the entire process from making of the
A Royal Look By
PUNIT BALANA D
Punit Balana’s new collection is perfect for the free-spirited woman, who plays by her own fashion rules!
esigner Punit Balana’s new collection, Gulabi Chowk, is inspired by the pride of the pink city Jaipur, the magnificent Amer Fort which boasts of immense fortifications with unexpected beauty and charm of Jalebi Chowk and the Seesh Mahal.
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Photos: Courtesy of Punit Balana
STYLE
Rich fabric, dramatic silhouettes including flared skirts, Gujarati Kediya, Gararas, saris with modern blouses and structured jackets makes Gulabi Chowk a stylish expression of comfort and creativity imbibed in one. 126 DIWALI 2018
wooden blocks to printing, has been handcrafted by the talented “Chippas,” the artisans of Sanganer, Jaipur, providing them a means of livelihood. Being his home town, Jaipur and its beautiful historical monuments have always played an important role in Punit’s collections. In Gulabi Chowk, the intricate detailing of the patterns of the royal architecture of Jalebi Chowk and
Sheesh Mahal have been beautifully captured in the motifs and designs. Dori work and glass embroidery further enhances the collection, celebrating the rich architecture and reminisce of the royals. Rich fabric, dramatic silhouettes including flared skirts, Gujarati Kediya, Gararas, saris with modern blouses and structured jackets makes Gulabi Chowk a stylish expression of comfort and creativity imbibed in one. The entire collection is dominated by the beautiful colour pink, combined with robin egg blue and steel colour, spelling effortless glamour. Punit’s new collection is perfect for the free-spirited woman, who plays by her own fashion rules!
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From all of us at Douglas College,
Happy Diwali!