DARPAN Diwali SPECIAL 2017

Reflecting The South-Asian Lifestyle

15 Diwali

COLLECTOR’S EDITION

Diwali

2017

FROM 5

CELEBRITY CHEFS

A SPARKLING DIWALI WITH

Aditi Rao

HYDARI PAGE 28 DIWALI 2017

1

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Diwali 2017

Publishers: Gurvinder S. Hundal Ramneek S. Dhillon Editor: Petrina D’Souza Online Editor: Sumesh Sharma

A SPARKLING DIWALI WITH

Aditi Rao

HYDARI

IN THIS ISSUE

06 “Diwali is a festival of wellbeing” Aditi Rao Hydari 16 Welcome Light in your Home & Hearts 24 Diwali for the First-Timers 30 Diwali Delicacies Around India 36 Festive Recipes by Top Chefs 36. Sanjeev Kapoor 44. Anjum Anand 54. Anjali Pathak 66. Cyrus Todiwala 72. Harpal S. Sokhi 78 Diwali Activities & Craft Corner 84 Let there be Light 90 What's Different this Diwali?

94 Gift Giving Made Easy 98 Has Diwali Lost its Essence?

104 Rangoli: A Timeless Tradition 108 Spice up your Diwali Party 115 Dazzle Like a Bollywood Star this Diwali 122 The Big Festive Releases

4

DIWALI 2017

Art Director & Graphic Designer: Vinay Giridhar

Contributing Writers: Anjum Choudhry Nayyar Arun Wali Garima Goswami Naina Grewal Petrina D’Souza Renu Singh-Joseph Shweta Kulkarni

Cover Credits: Cover: Aditi Rao Hydari Photo by R Burman

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 2017 Darpan Publications Ltd. All rights reserved. Publications sales agreement no. 4116014.

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DIWALI EXCLUSIVE

“DIWALI IS A FESTIVAL OF WELLBEING”

D

iwali, the Indian festival of lights, is significant for many reasons. According to Hindu mythology, Diwali marks the return of King Rama to the city of Ayodhya after defeating Raavana.

It represents the triumph of good over evil, of light over darkness. It is seen by many as a festival of positivity and new beginnings.

Bollywood’s style icon, Aditi Rao Hydari, defines it as a festival of wellbeing.

“Diwali for me is an invoking of wellbeing and positivity into your home and your life,” says the beautiful actress.

Aditi’s success story is one for the books. In a short span of time, this talented lady has managed to vow audiences with her acting skills and stunning looks.

Her recent film, Bhoomi, alongside Sanjay Dutt, was a box-office hit, where she garnered immense praise for her role. She is famous in the fashion circuit for her exceptional sense of style and spectacular beauty.

Having worked with some of the top directors of the film industry like Rakeysh Omprakash

6

DIWALI 2017

A SPARKLING DIWALI WITH

Aditi Rao

HYDARI

By Petrina D’Souza

Adding more shine and sparkle this festive season, the beautiful actress shares with DARPAN her thoughts and special memories associated with the festival of lights.

Mehra, Imtiaz Ali, and Mani Ratnam, Aditi will be seen next in the most awaited film of the year, Padmavati. Directed by Sanjay Leela Bhansali, the period drama features a star cast comprising of Deepika Padukone, Shahid Kapoor, and Ranveer Singh. Aditi will play the role of Mehru, wife of Alauddin Khilji, played

by Ranveer. “It’s been a childhood dream come

true to work with Sanjay Leela Bhansali,” says Aditi, sharing her excitement on the film that releases December 7. Yes, the Bollywood diva is all set to sparkle and shine this festive season.

Coming back to Diwali, Aditi shares her fond memories associated with the festival and a special message to all our readers in an exclusive interview with DARPAN.

The ritual of lighting a lamp is special at different levels. There is a golden glow and warmth... it dissipates all negativity and fills your home and your thoughts with positivity and a sense of well being.ËŽ

DIWALI 2017

7

DIWALI EXCLUSIVE

I like to be home over Dusshera and Diwali with family.

We light up the house with diyas, make kolams/ rangolis, and there is always music.

No crackers!ˮ

What does the word Diwali mean to you?

celebrate Diwali?

The ritual of lighting a lamp is special at different levels. There is a golden glow and warmth... it dissipates all negativity and fills your home and your thoughts with positivity and a sense of well being. Diwali for me is an invoking of wellbeing and positivity into your home and your life.

Ideally, I like to be home over Dusshera and Diwali with family. We light up the house with diyas, make kolams/rangolis, and there is always music. No crackers!

My mum talked me out of it when I was young because of what it did to the animals and the kind of toxic smog the city would get enveloped in.

How do you usually

What are you

8

DIWALI 2017

planning for Diwali this year?

I'm going to London on work, so will probably stay back with my childhood friends and celebrate Diwali with them. I don't want to be on a flight on Diwali. It will be a different Diwali for me in London.

What has been the most memorable Diwali so far?

Diwali in my grandparent’s

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Go on a detox before Diwali! Eat lots of greens and drink veggie juices.

Keep your body alkaline to make sure your skin glows because post Diwali you might be nursing a hangover or a stomach ache.ˮ home has always been the best.

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

I do whatever I can to make sure animals are safe. I spread the word on social media, and in my own home, I try and brainwash the people who work with me to not buy crackers.

Change starts from your own home, and

10 DIWALI 2017

people learn by example, so I do whatever I can.

Tell us a good and not-so-good thing about Diwali

according to you?

The good part is the happiness all around, the beautifully lit homes, the positivity, and everyone is usually in a good mood!

The homes are clean, everyone’s dressed amazingly, people are more generous, and there is always amazing food.

The bad stuff is the crackers and the fact that people are so wasteful, the noise and the pollution, and I hate what happens to animals during Diwali, it’s heartbreaking.

What is your favourite Diwali food or snack?

I have a big weakness for

Light up your World.

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DIWALI EXCLUSIVE

The good part is the happiness all around, the beautifully lit homes, the positivity, and everyone is usually in a good mood!

People are more generous, and there is always amazing food.ˮ kaju barfi... I could finish a box pretty easily.

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

never remember which Always something simple, sequence is better than Indian and traditional, with which. Neither can I hide amazing jewellery. my excitement if I have good cards! I’m infamous There are a lot of for having packed on an trends associated ace trail and I still won by with Diwali like card some fluke.

parties, themed Diwali parties and so on.

Do you follow any of these trends?

I know nothing about trends ever. I go for some fun Diwali parties if I’m in Mumbai. I’m terrible at cards and I can

12 DIWALI 2017

Do share a Diwali beauty and health tip.

Go on a detox before Diwali! Eat lots of greens and drink veggie juices. Keep your body alkaline to make sure your skin glows be-

cause post Diwali you might be nursing a hangover or a stomach ache.

What are your views on an eco-friendly Diwali?

I just wish more people were sensitive, concerned and environmentally-conscious enough to want an ecofriendly Diwali. It’s getting better though now slowly; I see my little cousins saying no to crackers.

Which project are you

DIWALI EXCLUSIVE

Diwali has now become a festival of wealth but it is not about wealth.

It is one of the most beautiful festivals – a festival of wellbeing.ˮ

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

working on at the moment? Do share your future plans?

At the moment Padmavati opposite Ranveer Singh.

It’s been a childhood dream come true to work with Sanjay Leela Bhansali. It’s been challenging and a huge learning experience; I’m love every moment of it.

14 DIWALI 2017

I’ve done it on my own and in my way one step at a time. My growth has been organic and tough but it’s always been a step ahead.

I’ve always believed in my dreams and still do believe that dreams come true.

One [of the best moments] was working with Mani Ratnam, I couldn’t have asked for a bigger blessing and I hope I get this opportunity again.

Singing live for AR Rahman

with him on the piano at the MetLife stadium in New York City, and working with Sanjay Leela Bhansali have been the highlights of my seven year career. I feel blessed and I know there is more to come.

What special message would you give readers on Diwali?

Diwali has now become a festival of wealth but it is not about wealth. It is one of the most beautiful festivals – a festival of wellbeing.

Credits: Indian outfits: Hair & Makeup by Elton Fernandez, Outfits by Anita Dongre, Photography by R Burman; Amit Ashar; courtesy Aditi Rao Hydari

DIWALI FEATURE

Welcome

Light in Your

Homes & Hearts

By Naina Grewal Upon the cusp of dusk, hundreds of auras fill the October air with their golden glow. Divas adorn the city from the holiest places of worship to the comfort of family homes.

The warmth and wholeness of a fresh essence transcends deep within the hearts of those that witness it. A celebration of oneness and optimism, this is Diwali – the festival of lights.

16 DIWALI 2017

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DIWALI FEATURE

Diwali teaches us to take a step towards ourselves and initiate selflove and positivity.

Through the spark within you, that light then shines bright on everyone around you. Take this opportunity to erase the grievances of the past and revive forsaken relationships.

18 DIWALI 2017

Literally translating to a line (awli) of clay lamps (deepa/deewa), Deepawli has over time become a representation of religious, cultural and social sentiments. From a historical standpoint, Diwali marks the return of King Rama to the city of Ayodhya after defeating Raavana in Hindu mythology. Diwali is also interpreted as the start of a new financial year. As winter engulfs the crops, farmers seal the last harvest of the season by praying to Goddess Lakshmi for financial prosperity in the upcoming year.

In Sikhism, the day of Diwali coincides with the celebration of Bandi Chorch Divas, signifying the day that Guru Hargobind Sahib Ji (the sixth Guru) freed 52 kings with himself as he was released from Mughal Emperor Jahangir’s prison.

Whichever angle of history relates with you most, your childhood may have been laced with such sagas or similar variations that trace back the origins of the festival. Till date, across countries, devotees continue igniting the purity of religious traditions with feelings of humility, appreciation and love.

Undoubtedly, though, it is really the five senses that undergo a treat during the time of Diwali. Music fills the air with a nostalgic undertone, reviving old memories and paving the road to make new ones.

The house is bursting with aromatic invitations of various delicacies and sweets.

Little ones run around with their outfits in excitement of wearing them for the evening. The visual delight is unparalleled as braids of light gently immerse neighbourhoods in their radiance and luminosity.

However, these lights transition much beyond the materialistic realm. While

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The festival is incomplete if the light and ambience does not touch your inner being. The mighty flame of the deewa is not just a visual showpiece, but rather is a symbol. As light eradicates the darkness of the autumn evening, the warmth and positivity is a ray of hope.

Diwali very much so is a combination of the aforementioned elements, the festival is incomplete if the light and ambience does not touch your inner being. The mighty flame of the deewa is not just a visual showpiece, but rather is a symbol. As light eradicates the darkness of the autumn evening, the warmth and positivity is a ray of hope.

In the moment which you light the wick and place it on your balcony with your very hands, realize that you have the same power in your life. No matter

20 DIWALI 2017

how much you seek meaning from external sources to bring purpose into your life, the control is really in your hands. All situations, in your favour or not, are subjective. It is your perspective that moulds any situation

into one that helps or worsens your state of being.

The lens with which you see each moment in life has the potential to turn any situation into an obstacle or stepping stone towards something better.

Diwali teaches us to take a step towards ourselves and initiate selflove and positivity. Through the spark within you, that light then shines bright on everyone around you. Take this opportunity to erase the grievances of the past and revive forsaken relationships. A humble ges-

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In the moment which you light the wick and place it on your balcony with your very hands, realize that you have the same power in your life. No matter how much you seek meaning from external sources to bring purpose into your life, the control is really in your hands.

22 DIWALI 2017

ture of picking up the phone and wishing someone a Happy Diwali has the power to repair, replenish and enhance bonds. A small, yet fulfilling greeting is not only joyful on the receiving end, but can be surprisingly rewarding and satisfying for you as well. The light is a constant loop that survives from both sides; the more positive your relationship is with others, the more rejuvenated your relationship is with yourself – and vice versa.

Every deewa brightens the world a little more. This year, take every particle of light you see as your guide

and mentor. As you drench yourself in the rich celebrations of Diwali, recall that the light within you has the privilege to shine much brighter than the limitations of your imagination.

No matter where you are in your journey of life, appreciate both the hardship and the contentment – it is darkness, after all, that allows light to weave its magic.

This Diwali, with open arms and an open mind, let the pavilion of hope make its presence known as you welcome light in your homes and hearts.

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Three tips for those celebrating the festival for the first time this year

By Anjum Choudhry Nayyar

Diwali For the First-Timers

K

nown as the Festival of Lights, Diwali unites people from around the world in a celebration of the victory of light over darkness, good over evil, and hope over despair. Many South Asians celebrate, and this

24 DIWALI 2017

year it falls on October 19.

No matter your faith, everyone can share in the joy of Diwali by coming together with family and friends.

Here’s my advice and tips for those celebrating for the first time this year.

Sharing the light True to its name, Diwali is a time when those celebrating the occasion decorate their homes with lit diyas and other festive lights. Light is a symbol of unity and an invitation for

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DIWALI 2017 25

Diwali is known for its sweets, snacks and savoury treats. Mithai and samosas are among the many food items that are typically prepared.

everyone to share in the joy of the festival. If you’re attending a Diwali celebration, consider taking a personally designed diya or another light source as a gift to the host. It is also customary to celebrate with neighbours with some backyard fireworks.

to make, but finding the ingredients is as easy as visiting your local Real Canadian Superstore or No Frills locations where you can pick up authentic South Asian brands along with the rest of your groceries at low prices.

Get cooking

Prepare your home

A meatless celebration, Diwali is known for its sweets, snacks and savoury treats. Mithai and samosas are among the many food items that are typically prepared, along with sweets such as mohanthal and patishapta.

These may sound difficult

26 DIWALI 2017

The lead up to Diwali includes a thorough cleansing of the home, so why not use it as an opportunity for a fall cleaning? Take inventory of what you need and what you can part with.

It’s a Diwali ritual to clean and decorate with flow-

ers and candles or even fresh paint. During Diwali, celebrants pay particular attention to the rangoli, which is made at the entrance to a home, and often decorate it with vibrant colours or flowers. A bright potted plant at your front door is the perfect Diwali addition.

Anjum Choudhry Nayyar is an award-winning journalist and editor-in-chief of Masalamommas.com.

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DIWALI FEATURE

SWEET SHOP & RESTAURANT

Diwali

Delicacies Around India

By Arun Wali

D

iwali, the Indian Festival of Lights, is celebrated by Indians all over the world. Fireworks, twinkling coloured electric bulbs, diyas (oil-filled cotton wick candles) light up houses and buildings to symbolize the triumph of light over darkness and goodness over evil.

Food is an essential segment of every Indian festival. Traditionally, Diwali

30 DIWALI 2017

foods have been much more than just party foods. In the urban milieu, the festival has turned into a shopping spree today, moving away from being a celebration by an agrarian society.

Many of the foods and food traditions associated with Diwali that are being forgotten as the result of globalization and marketing in cities still continue to thrive in the rural environs. Kheel (a form of puffed rice) and batashe (sugardrop confections) belong to that list of conventional foods.

Kheel and batashe are a typical

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DIWALI FEATURE

part of Diwali festivities. Food-connected rituals around festivals are symbolic.

Newly-harvested rice in the form of the rough, unflattened kheel and batashe are placed in a thali (metal plate) at the puja ghar (prayer room) with diyas as a form of thanks to God for promoting food security to the entire household.

Harvest of the kharif (monsoon) crops is marked by Diwali, and brings both rice and sugarcane to our tables in India, thereby making them the two main ingredients in many traditional Diwali

foods. There is kheer (rice pudding) and anarse comprising rice flour, ghee, sugar and sesame seeds, both sweets popular in North India.

Besan (chickpea flour) is another popular ingredient from which Diwali snacks and sweets are prepared all over the country. Providing warmth to the body in the winters, besan is cooked with ghee to give us laddoos to besan ke sev (thin noodle-like fried snacks).

Diwali has many myths, one of them

32 DIWALI 2017

being Govardhan Puja which celebrates Lord Krishna lifting the mountain to save the villagers from Lord Indra’s anger and persistent rains. The day is also called Annakoot, a day marked by a feast prepared from all that season’s vegetables and fruit. A handful of all the fresh green vegetables available in the market are used to make a dish.

This dish, like the festival, was called Annakoot, representing the wealth of crops in the coming year.

The range and style of cuisines shows the vastness of the food culture during the Diwali celebrations. Here are a few examples:

Anarsa Fritters made of rice flour and jaggery and layered with poppy seed, anarsa is an important Diwali delicacy in Maharashtra and Bihar.

Karanjis A typical Maharashtrian Diwali festive preparation, the crescent-shaped karanjis include a crispy exterior with sweet, dry stuffing inside. Regional versions are

DIWALI 2017 33

PHOTOS: iStock, betterindia.com

DIWALI FEATURE

Teepi Gavvalu

ghughra in Gujarat, kusli in Madhya Pradesh, neuri in Goa and gujjia in the north.

Gulgule They are soft sweet dumplings made from wheat flour, which are eaten during Diwali all over the Northern side.

Kheel Batasha A must-have in North India. Apart from the traditional batasha, variations include khilone or animal-shaped sugar confection and tower-shaped sugar confections.

34 DIWALI 2017

Moti Pak

Made with chickpea flour, khoya and sugar, this barfi (milk cake) is a regional delicacy of Rajasthan and Gujarat. Covered with a layer of varq (pounded silver), Moti Pak has the look and taste of a motichur laddoo.

Mawa Kachori

Golden fried kachoris (fried dough used for fillings) stuffed with dry fruit and khoya (milk concentrate) and coated in sugar syrup.

Rajasthan’s famous mawa kachoris, with their soft interiors and crunchiness on the outside make this dessert a super-treat.

Gavvalu in Telugu, means sweet shells. It is made by rolling dough made with a flour-jaggery combination into shell-shaped curls which are then deep fried and dipped in sugar syrup.

Wishing all readers of Darpan a Very Happy Diwali and Happy Partying.

About the Author: Arun Wali is Senior Vice-president of AB Smart Concepts, a Hotel, Travel and Tourism consultancy company in New Delhi, India.

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as the Chief Judge and host for ‘Sanjeev Kapoor ke Kitchen Khiladi’ on Sony Entertainment Television. His life story featured on Star World as part of the exclusive series titled Achiever’s Club. He has also cooked for many dignitaries, including the Honourable Prime Minister Shri Narendra Modi.

He is first chef in the world to launch his own food channel FoodFood. United Nations chose him as the Indian Ambassador for their Clean Cookstoves Campaign which was aimed at the underprivileged in developing countries. Kapoor also represented India in 2012 in the World Association of Chefs Societies (WACS) at Daejon, South Korea and initiated the ancient ways of Ayurvedic anjeev Kapoor is the to Indian cuisine is such cooking to the world of chefs. go-to chef for everything. that the Government of Kapoor’s books are Not surprising then that India conferred on him the bestsellers with more than he figured in the Reader’s National award of “Best 200 titles in seven languages.

Digest list of 100 of India’s Chef of India.”

Under the brand name Most Trusted people. His Kapoor’s food show Sanjeev Kapoor’s Khana easy demeanour, cheerful Khana Khazana ran for Khazana, a wide range of food commentary and simple 18 years on ZEE channel, products, like pickles, blended instructions make the most a record that is yet to be masalas , gourmet chutneys seemingly difficult dishes broken. He was on the panel and 123 ready-to-eat mixes look easy to prepare. His of judges for Master Chef have found takers in India and popularity and contribution India Season 3. He served abroad.

A Tasty Diwali with

CHEF SANJEEV S

KAPOOR

36 DIWALI 2017

DIWALI 2017 37

Preparation

D iwali

Recipes

SHAAM SAVERA M

By Chef Sanjeev Kapoor

y signature preparation, the colours of this dish – saffron, white and green – proclaim my nationalism. Spinach koftas are filled with paneer and served floating on a saffron coloured, velvety gravy. It also stands for shaam, or dusk, as represented by the darker shades of the spinach, while the paleness of the paneer symbolizes savera or dawn. When displayed as koftas cut open in half to show off the light inside, the dish is more than just food, it is poetry on a plate.

Ingredients

For the gravy:

•½ tsp caraway seeds •¼ cup oil •2 cloves • 2 small bunches fresh spinach •2 black cardamoms leaves, blanched, drained and pureed •10 green cardamoms • 2 tbsp butter •1 inch cinnamon stick • 1 tbsp shahi jeera •1 medium onion, sliced • 5 garlic cloves, chopped •8 garlic cloves, chopped • 1 inch ginger piece, chopped •1 inch piece ginger, chopped • 2 tsp green chilli paste •1 tsp turmeric powder • 1 tsp green cardamom powder •5 medium tomatoes, halved • 1 tsp coriander powder •½ tbsp red chilli powder • 3 tbsp cashewnut powder •Salt to taste • Salt to taste •1/3 cup butter • 8 tbsp chana powder •¼ cup broken cashewnuts • Cornflour for dusting •1½ tbsp dried fenugreek leaves (kasoori methi) •½ tbsp green cardamom powder •1 tsp honey •½ cup grated paneer •¼ tbsp green cardamom powder •¼ tbsp white pepper powder •Salt to taste • 2 tsp fresh cream •¼ tbsp cornflour • ½ ginger piece, cut into thin strips •Oil for deep frying • 1 green chilli, seeded, in thin strips

For spinach covering:

For the kofta:

For garnish :

38 DIWALI 2017

For the spinach covering, melt the butter in a non-stick pan. Add the caraway seeds and sauté until they begin to change colour. Add the spinach puree, garlic, ginger, green chilli paste, green cardamom powder, coriander powder, cashewnut powder, salt and roasted chana powder and cook, stirring, till dry. Spread it out on a plate and set aside in a refrigerator to cool completely.

For the kofta filling, mix together the cottage cheese, cardamom powder, white pepper powder, salt and cornflour and mix well. Divide into eight equal portions and roll into balls. Keep them in the refrigerator till required.

For the gravy, heat the oil in a deep non-stick pan. Add the caraway seeds, cloves, black cardamoms, green cardamoms, cinnamon, onion, garlic, ginger and turmeric powder and sauté for five to seven minutes.

Add the tomatoes, red chilli powder, salt and one cup of water and cook, stirring for five minutes.

Add the butter, cashewnuts, dried fenugreek leaves, green cardamom powder and honey and mix well.

Let the gravy simmer for 10 to 15 minutes on medium heat. Set aside to cool. Grind and strain the gravy into a bowl and discard the residue.

To make the koftas, heat sufficient oil in a kadai. Divide the spinach mixture into eight equal portions. Coat each paneer ball with a portion of spinach and roll into a round ball. Roll the balls lightly in cornflour. Deep-fry on medium heat for three to four minutes. Drain on absorbent paper and set aside to cool slightly.

To serve, pour the curry into a serving bowl. Halve the koftas horizontally and place them on the top of the gravy. Garnish with a swirl of fresh cream, ginger and green chilli strips and serve.

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d

Aloo Nazakat

By Chef Sanjeev Kapoor

Ingredients

Preparation

• 4 large potatoes

Peel and scoop out the insides of the potatoes leaving a shell all around. Chop the scooped out portion and set aside. Heat plenty of oil in a kadai and deep-fry the potato shells till cooked and the outer surface turns golden brown. Drain on absorbent paper.

Heat the oil in a non-stick pan and add one teaspoon of the ginger-garlic paste. Add the chopped potatoes and salt and cook over medium heat for five to six minutes.

For the marinade, put the yogurt into a bowl; add salt, black salt, garam masala powder, chilli powder, roasted

• 2 tbsp oil + for deep-frying • 3 tsp ginger-garlic paste • Salt to taste • 1 cup yogurt, whisked • ½ tsp black salt • 1 tsp garam masala powder • 1 tsp red chilli powder • 3 tbsps roasted split Bengal gram, powdered • 3 tbsp chopped fresh coriander • 2 tbsp mustard oil • ½ cup grated cottage cheese (paneer) • 2 tsp chaat masala • 2 green chillies, chopped • 2 small fried urad dal papads, crushed

40 DIWALI 2017

D iwali

Recipes

Chef Kapoor's easy demeanour, cheerful commentary and simple instructions make the most seemingly difficult dishes look easy to prepare.

Bengal gram powder, two tablespoons of the fresh coriander, the remaining ginger-garlic paste and mix well. Add the mustard oil and mix again. Set aside.

For the stuffing, put the cottage cheese into a bowl.

Add salt, chaat masala, remaining fresh coriander, green chillies, cooked potatoes and crushed fried papad.

Mix well.

Stuff the potato shells generously with the cottage cheese mixture. Put the stuffed potatoes into the yogurt marinade and mix well with a light hand. Leave to marinate for about 30 minutes.

Preheat the oven to 180ºC/350ºF/Gas Mark 4.

Grease a baking tray.

Arrange the stuffed potatoes on the baking tray and bake for 15 to 20 minutes.

Serve hot.

Happy Diwali

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Apricot & Nougat

Ice cream

By Chef Sanjeev Kapoor

Ingredients • 20-25 golden apricots, halved and soaked in warm water • 4 tbsps apricot jam • 1 packet vanilla ice cream

For Nougat: • ½ cup roasted and chopped almonds • 1 cup sugar

42 DIWALI 2017

Preparation Put sugar in a wide non-stick pan, add a little water and cook, stirring, till the sugar dissolves.

When the sugar begins to caramelize, add almonds and stir so that all the almonds are coated with the caramel. Spread the mixture on a silicon sheet and let it cool and set. You can keep the sheet in a refrigerator so that it sets quicker.

Puree golden apricots

Prep time: 11-15 minutes Cook time: 21-25 minutes Serves: 4 and transfer it into a bowl.

Add apricot jam to the puree and mix with a hand blender.

Soften vanilla ice cream and add it to the bowl and mix with the hand blender.

Dislodge nougat from the silicon sheet and crush. Add this to the ice cream mixture and mix well.

Pour the ice cream into a plastic container and cover it with a tight fitting lid. Keep it in the freezer to set. Serve in scoops.

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D iwali

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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 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.

Her latest book, I Love India, is a collection of the most delicious Indian recipes inspired by her visits to and experiences back in India. The stories, memories and recipes in the book reveal the vast range of techniques, spices and traditions that typify cooking and eating in India, making it much more than a cookbook.

In July 2011, Chef Anand’s longstanding the first writers to create and business dream came write Indian recipes catering true and The Spice Tailor for the health-conscious launched. The range of cook and her first book, authentic, quality, at-home Indian Every Day: Light, Indian cooking products Healthy Indian Food, was started with a range of published in 2003. Since cooking sauces, which have then she has written six been hailed as one of the best-selling books on Indian most significant product food; Indian Food Made innovations in the World Easy (2007) – which topped Foods category in the last the Amazon best sellers list decade, rivalling restaurant – Anjum’s New Indian (2008), quality dishes.

Festive recipes by

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.

Chef Anand was one of

44 DIWALI 2017

Gagan Foods “Where Taste and Tradition Blends” “Where Taste and Tradition Blends”

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D iwali

Recipes

PHOTOS: Martin Poole, Emma Lee

Serves 4-6

Achari

Okra

By Chef Anjum Anand

Ingredients • 4 tbsp vegetable oil • ¾ tsp each Nigella seeds, cumin seeds, brown mustard seeds, and fennel seeds • 1-3 green chillies, stalks removed and pierced with the tip of a knife • 400 g okra, tops removed and sliced lengthways ¾ of the way up so the stalk and okra is intact

46 DIWALI 2017

• 3 small onions, finely sliced • 4 medium tomatoes, chopped • ¾ tsp turmeric powder • 1 tbsp coriander powder • ½-¾ tsp dried mango powder or to taste • Salt to taste

Preparation Heat the oil in a large nonstick sauté pan. Add the

Chef Anjum Anand has worked across the world in innovative restaurants but her real love is delicious and stylish food that is simple enough to cook at home.

seeds and once they are popping, add the onion and green chillies, cook over a medium heat until they are browned on the edges and soft.

Add the tomatoes, seasoning, remaining spices and stir to mix well; cook for a few minutes or until the tomatoes are softening.

Add the okra, cover and cook for 8-10 minutes or until the okra is soft and just cooked through, giving the pan a stir every few minutes.

Taste and adjust seasoning and add dried mango powder if you would like it a bit tarter.

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Makes 18 medium-large sized ones

D iwali

Recipes

and colouring at the edges. Add the ginger and garlic and cook for 40-50 seconds or until the garlic is cooked through.

Add the mushrooms and soya sauce and cook until the mushrooms release water and then it dries up. Add the vinegar, black pepper and cornflour slurry and cook for three to four minutes or until there is no more moisture in the pan and the cornflour is cooked.

Cool and add the spring onion, pepper and coriander. Taste and adjust seasoning.

Take out the dough and knead well again. Roll out the dough into three equal long

By Chef Anjum Anand sausages and cut each into six equal pieces. Make little round came to know about momos late in life but now when I balls of each and cover them with visit Kolkatta, I must go to a momo house. Momos are a a damp kitchen roll. Taking one at Nepalese dumpling similar to the Chinese dim sum but made a time roll into 2 ½-3” diameter with Nepalese/Indian ingredients and a touch of spice. They circles using a little extra flour.

To make the momos, I place can be steamed or pan-fried and stuffed with a large variety the wrapper in my left hand and of fillings and enjoyed with tomato chutney. For dipping sauce spoon in 1½ teaspoon of the filling recipes visit: www.darpanmagazine.com/food (around 15 g) in the middle.

Then making sure the filling stays away from the edge, with my right hand I seal the tops together, slurry with 50 ml water making little pleated folds along the • 25 ml dark soy sauce For the dough: way and then make sure the edges • 12 g finely chopped ginger are properly sealed. You basically • 100 g plain flour plus extra • 3 tsp white or red wine vinegar need to enclose the filling in the for rolling out • Small fistful of fresh chopped dough without any tears; you can • 4 ½-5 ½ tbsp cold water coriander do it any way which feels easy.

Oil the surface of your steamer For the filling: • 2 small spring onions, chopped or some greaseproof paper.

• 2 ½ tbsp vegetable oil Arrange the momos on the oiled • 4 tbsp finely chopped green pepper surface as you make them leaving • 550 chestnut mushrooms, cleaned and finely chopped some space between them as they expand a little. Cover and steam on • 1 small-medium red onion, finely chopped a rolling boil for 11-13 minutes.

Serve hot with a spicy tomato • 1 rounded tsp fresh black Make the filling first. Heat the oil chutney or some simple soya sauce pepper or to taste in a small medium sized nonin which you have sliced some • 6 fat garlic cloves, finely stick saucepan. Add the onion green chillies and added some chopped and some salt and fry until soft finely chopped ginger.

• 1 ½ tsp cornflour, mixed into a

Steamed Mushroom Momo

I

Ingredients

Preparation

48 DIWALI 2017

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D iwali

Recipes

Crispy Spinach

Chaat

By Chef Anjum Anand

N

orth Indians have a love of chaat, the finger-linking street food which comes in many guises. This is a new and delicious version. This isn’t something you’ll actually find on the street but it takes these super-quick crisp baby spinach pakoras and mixes them with typical yoghurt chaat style ingredients. The resulting bite is crispy, hot, cold, creamy, herby and ever so tasty. Although this is deep-fried, it doesn’t absorb a lot of oil and still feels fresh and delicious.

Ingredients

• 1 tsp roasted cumin powder

• 40 g baby spinach, really roughly chopped

powdered)

• 50 g gram flour • 1 tbsp cornflour • 1/3 tsp salt • ¾ tsp coriander powder • ½ tsp chaat masala • 1/8 tsp turmeric powder • 1/8 tsp red chilli powder or to taste • A good pinch of carom seeds (leave out if you don’t have any)

To serve: • 150 ml Greek-style yoghurt (plain)

50 DIWALI 2017

(dry-roasted cumin seeds, • 5 tbsp sweet tamarind chutney • 5 rounded tsp tangy coriander chutney • Sev or pomegranate seeds to garnish (optional)

Preparation Mix together the dry ingredients for the spinach.

Add in four teaspoons of water and stir well to mix.

Add the spinach and stir

well to mix. It will be a bit gloopy.

Heat a large wok or karahi with 3-4” oil. When the oil is hot around 180 °C, take walnut size balls with your hands and flatten so they are about 1-1½ cm thick. They will be irregular which will help them be crispy.

Add them all in and then turn the heat down a little and fry until golden brown, turning occasionally. Remove with a slotted spoon and place on a kitchen roll to drain off any excess oil.

To serve: Whisk the yoghurt with the roasted cumin powder and season lightly. Place two spinach pakoras onto a small plate, I place one overlapping the other at an angle. Dollop over two teaspoons of the yoghurt leaving the edges clear so they remain crispy.

Spoon over a tablespoon of the sweet tamarind chutney and a teaspoon of the tangy coriander chutney. Sprinkle liberally with the sev if using and serve.

Wishing You A Very Happy & Prosperous Diwali

DIWALI 2017 51

D iwali

Recipes

Green

Mango Tart

By Chef Anjum Anand

I

love mixing and matching between my Eastern and Western culinary influences. This green mango tart is in the tradition of a classic French one that I love so much, with the added bonus of reaping the gains of all the health properties of this fruit.

Ingredients For the pastry: • 120 g unsalted butter, at room temperature • 75 g icing sugar, sifted • 2 egg yolks plus 1 egg white for glazing the tart shell • 250 g plain flour • Good pinch of salt • 1-2 tbs water

For the filling: • 400-450 g whole green mangoes • 180 g sugar • 220 ml double cream • 30 g butter, melted • 2 large eggs • Icing sugar to dredge and optional crème fraiche to serve

52 DIWALI 2017

Preparation For the pastry: In a large bowl or using a mixer, cream together the butter and sugar until light, pale and creamy. Add in the two egg yolks and stir well. Add in the flour and salt and rub into the mixture with your fingers as you would with crumble.

Once the texture is sandy and crumbly, add in one tablespoon of water and bring together into a ball with your hands. If it does not come together, add the rest of the water. Make sure the pastry isn’t too crumbly, the heat from your hands will help it come together. Make into a ball, place on some cling film, pat into a large disc and refrigerate for 30 minutes.

Once the dough has chilled,

I like to roll it on the cling film. Roll out as evenly as possible into a round of about 3 mm thick. Using the cling film, transfer to a 9” loose bottomed tart tin and place inside, so that it fits completely and comes snugly up the sides. Cut off excess pastry. Prick the base of the pastry all over with a fork, line with foil, and fill with baking or dried beans. Place in the fridge for another 20 minutes.

Pre-heat the oven to 160°C. Bake for 12 minutes, then carefully lift out the foil and beans and bake for a further 20-25 minutes or until it is a lovely golden colour.

Meanwhile, peel the mangoes and cut the flesh off the inner stone. You need around 220 g of flesh. Blend this with the eggs, sugar, melted butter, and cream until smooth.

Strain about ¼ of it and remove the fibres of the mango left in the sieve. I don’t want to take them all out as they add texture and flavour.

Leave the rest as it is. Skim off any bubbles that have formed on the surface. Brush the inside of the pastry with some of the reserved egg white and place back in the oven for one minute.

Turn the oven down to 120°C. Fill the tart with the filling and gently place in the oven, or fill whilst it is on the shelf already so it doesn’t drip or drop. Bake for 25-30 minutes or until it is just set on the surface and has a slight skin.

Remove from the oven and leave to cool. Once cool, place in the fridge for two hours. Remove the tart from the tin, dredge with icing sugar, and serve as it as is or with some crème fraiche on the side.

HAPPY DIWALI FROM THE BC NURSES’ UNION www.bcnu.org

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

D iwali

Recipes

Festive recipes by

CHEF ANJALI

PATHAK

A

njali Pathak is an exciting talent in the spice arena with a fun-loving and warm character. Having learnt the basics of Indian cookery from a young age, Chef Pathak has stepped out of her heritage and works with spice and flavours from across the globe.

Not only is she the next generation of a family

54 DIWALI 2017

that brought Indian cuisine into households around the world (Patak’s), she launched her fabulous new cookbook Secrets from my Indian Family Kitchen in February 2015 with International editions launched shortly after.

Pathak is a respected chef, food writer, and cookery teacher, and has been shortlisted for a

number of awards for her work with Indian food and flavours. With qualifications from the prestigious Leiths School of Food & Wine, Wine & Spirit Education Trust (WSET) and a diploma in Nutrition, Chef Pathak continues to go from strength to strength, regularly appearing on television across the world and having even worked as a cookery teacher for the well-loved Jamie Oliver.

Chef Pathak appears in leading international food and lifestyle media and her cookery masterclasses are always a sell out. She opened Flavour Diaries, India’s first hands-on interactive food space based in Mumbai.

Pathak shares her passion for teaching with cookery classes in International cuisine, including Indian, as well as hosting chefs table experiences. As her parents took Indian food to the world, Pathak is now doing the reverse and sharing her International food experiences with India. In her short time there, she has become an influential food entrepreneur and pioneer for food education.

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DIWALI 2017 55

D iwali

PHOTOS: Courtesy Anjali Pathak

Recipes

Caramelised Sweet Saffron

Rice

By Chef Anjali Pathak

T

here is nothing in this recipe that I don’t love – caramelised onions, sweet dried fruit and the royal spice saffron. Perfect with anything!

Having learnt the basics of Indian cookery from a young age, Chef Anjali Pathak has stepped out of her heritage and works with spice and flavours from across the globe.

56 DIWALI 2017

Ingredients • 250 g basmati rice • 2 tbsp vegetable oil • 1 large onion, finely sliced • 4 cloves • 6 green cardamom pods • 2 cinnamon sticks • 2 tsp cumin seeds • Good pinch of quality saffron • Good pinch of salt • Small handful of dried fruit, I like cranberries, apricots and raisins • Fresh coriander, for sprinkling

Serves 4

Preparation Wash the rice in several changes of water and then leave to soak in a large bowl of cold water for around 30 minutes if you have time.

Gently heat the oil in a large pan and sauté the onions with the cloves, green cardamom, cinnamon, and cumin seeds for around 10 minutes until the onions are golden brown and caramelised.

Strain the rice and stir into the pan with around half a litre of boiling water.

Stir through the saffron and salt and bring to a boil. The rice will have changed colour to a beautiful sunshine yellow and most of the water absorbed after around five minutes. Turn off the heat, stir through the dried fruit and pop a lid on and allow the rice to steam for the last five minutes of cooking.

Taste and check if the rice is cooked through and fluffy before serving it with a generous sprinkling of coriander.

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Recipes

Balti Baked Squash with Feta, Tomato & Mint Serves 4

By Chef Anjali Pathak

B

aked butternut squash rubbed with balti spices, filled with salty feta, sweet sundried tomatoes, and fresh mint. This is a great veggie dish that is filling and packs a lot of flavour.

There is no such recipe for balti as it actually means the cooking pot the dish is cooked in rather than a particular spice mix. However, across the world you can find balti spice blends and they typically contain the spices I have used in this recipe, and so I have called it Balti Baked Squash more for the spices rather than a balti dish.

Ingredients • 2 butternut squash, cut in half lengthways and seeds removed • 1 tsp cumin seeds • ½ tsp coriander seeds • ½ tsp black peppercorns • ½ tsp chilli flakes • 1 tsp garam masala • 1 tbsp vegetable oil or light olive oil • 50 g spinach, roughly chopped • 50 g feta cheese • 2 cloves garlic, finely chopped

58 DIWALI 2017

• 2 tbsp fresh mint leaves, finely chopped • 6 sundried tomatoes, roughly chopped • Zest and juice of 1 lemon

Preparation Preheat your oven to 200°C/400°/gas 6. Lay the squash, cut side up on a baking sheet.

Prep Time: 5 minutes Cook Time: 1 hour Using a pestle and mortar, roughly crush the cumin, coriander, black pepper, and chilli flakes before mixing in the garam masala and oil. Rub all over the squash, especially on the flesh side and bake in the oven for 45 minutes or until you can put a knife through it easily.

In the meantime, make the filling by mixing together the spinach, feta, garlic, mint, sundried tomatoes, and the lemon juice.

When the squash is soft, take it out of the oven and scoop out nearly all the flesh, leaving a 1 cm border around the outside.

Mix the scooped out squash with the filling and pop it all back into the groove you just carved out. Sprinkle over the lemon zest and roast in the oven for another 10 minutes.

Serve with a delicious crisp salad.

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D iwali

Recipes

Spicy Smoky Potatoes

By Chef Anjali Pathak

I

first tasted potatoes like this at one of my favourite restaurants when I moved to London. They were divine.

They were charred in all the right places, had a hint of smokiness to them, and were suitably spicy. They had a strange crunch to them that I soon figured out was fried lentils (in this case white urad dhal) so I have added these and a little more right at the end as peanuts, but if you don’t fancy them then just leave them out.

Ingredients • 1 tsp turmeric powder • 1 dried chipotle chili or 1 tsp chipotle chili paste • 600 g potatoes, scrubbed and skins left on • 1 tbsp white urad dhal (optional) • 2 tsp fenugreek seeds • 2 tbsp oil, vegetable or light olive oil • 2 tsp black mustard seeds • 2 tsp cumin seeds • 1 tsp smoked paprika powder • 3 cloves garlic, finely sliced

60 DIWALI 2017

• 3 spring onions, finely sliced • Good pinch of sea salt • Juice of 1 lime • 2 tbsp fresh coriander, to garnish • 2 heaped tbsp salted peanuts, roughly chopped, to garnish

Serves 4 as a side

Preparation Fill a pan with cold water and add the turmeric and chipotle chilli. Add the

potatoes, bring to a boil and cook until soft. Depending on how large they are, they could take upto around 30 minutes.

Drain them once they are soft.

Heat a frying pan and fry the urad dhal and fenugreek seeds until nutty and fragrant and starting to turn golden brown.

Pour over the oil and add the mustard seeds and cumin seeds.

Once they start to sizzle, add the smoked paprika, garlic and spring onions and allow them to soften for a minute or so.

Finely chop the boiled softened chipotle chili (if using a dried whole one) and stir this through. Add the potatoes and use a fork to break them up, but leave some large lumps in there.

Season with a little salt, remembering that you are going to sprinkle over some salted peanuts later, and squeeze over the lime juice. Taste and adjust the seasoning.

To make this dish extra crunchy leave the potatoes to cook and slightly catch on the base of the pan. Stir them every now and again until crispy and golden brown all over.

Serve sprinkled with fresh coriander and salted nuts for an ultimate veggie side.

Anjali’s secret: If you don’t have chipotle chillies, just use a little extra smoked paprika and a fresh chilly if you want some heat.

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D iwali

Recipes

Chocolate Cardamom Torte

By Chef Anjali Pathak

E

nding your meal with something chocolatey is one of life’s little pleasures. This recipe brings together two of my favourite ingredients – chocolate and pastry. You can add any flavourings you like such as ginger, cloves and cinnamon, but I’ve added my favourite spice, cardamom, because I simply love it! And if you fancy making your own sweet pastry then by all means do, but to keep this simple I’ve used ready-made pastry.

Ingredients • 25 cm tart tin • 375 g ready made sweet shortcrust pastry pack, thawed if frozen • Few tbsp plain flour, for dusting • Good pinch of cinnamon powder • 600 ml double cream • 12 green cardamom pods, roughly bash the husks (add more if you really love it) • 450 g dark chocolate, broken into chunks • 2 tbsp milk

62 DIWALI 2017

Serves 12-16 people

Preparation Sprinkle some plain flour over your table top and carefully roll out the pastry so that it is around 5 mm thick. It should fit the size of your tin with a little extra to hang off the sides, trying to roll it the same thickness throughout.

Using your rolling pin, gently pick up the pastry and lay it over the tart tin and ease it in, lightly

pressing it into the sides so that your tin is lined and there are no cracks. If you find there are cracks, then use some of the excess pastry to fill them. I don’t like to trim the pastry yet as it may shrink in the oven.

Sprinkle the pastry with cinnamon powder and pop in the fridge to chill and relax the gluten for about 30 minutes.

Preheat the oven according to the pack. Bake the tart blind for 12-15 minutes by scrunching up a large piece of greaseproof paper and laying it inside the tart tin.

Fill with baking beans and pop in the oven.

After the time is up, carefully remove the paper and beans and bake on its own for three to five minutes or until a light sandy colour. Remove from the oven and leave to cool, but keep it in the tin.

In the meantime, make the chocolate filling. Heat the cream with the green cardamom pods until just about to boil.

Put the chocolate into a heatproof bowl. Remove the cream from the heat and sieve it over the chocolate. Leave it for two to three minutes before gently whisking it together to form a glossy mixture. Stir in the milk.

Trim off the excess pastry from the tart tin making sure the base is still smooth.

Pour in the chocolate mixture and allow to set before removing from the tin and cutting into slices.

Anjali’s tip: I like to serve it with a good dollop of crème fraiche with some extra cinnamon dusted over.

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D iwali

Recipes

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

A Healthy Diwali with

CHEF CYRUS

TODIWALA

F

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

66 DIWALI 2017

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.

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ARVINDER S BUBBER, FCPA, FCA

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

68 DIWALI 2017

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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DIWALI 2017 69

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 tbsp 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)

70 DIWALI 2017

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.

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

Cut the squash, sweet potato, onion, and garlic into small pieces and place in a roasting tray. Add the oil and toss to coat.

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.

Add the roasted vegetables, scraping everything off the tray, and bring to the boil again.

Purée the mixture with a blender 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.

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 Taste and adjust the seasoning are soft and lightly coloured. as necessary. Serve sprinkled with the fresh coriander, plus a Meanwhile, melt the butter swirl of cream and/or some plain gently in a saucepan. When long-grain rice, if you wish. foaming, add the green chilli

DIWALI 2017 71

Diwali Recipes By

D iwali

Recipes

Chef Harpal Singh

Sokhi The well-known jocular, jovial and jolly chef – Harpal Singh Sokhi, has given cooking a fun and delightful statement with his style of cooking.

P

opularly known for his culinary show Turban Tadka, Chef Harpal Singh Sokhi has redefined cookery shows with his humour and Punjabi style.

The fusion of Indian food with international cuisine is what made Chef Sokhi a name to reckon within the hotel industry. Black Currant Kulfi and Kiwi ka Panna are just examples of his exotic creations which are extremely popular in Passage to India – the restaurant in the famous 5-star deluxe, The Regent Hotel, Mumbai.

Chef Sokhi was awarded Indo Australian Cultural by the Victorian Council Australia and AIII in October 2014, for promoting Indian food and culture in Australia.

72 DIWALI 2017

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73

D iwali

Recipes

By Chef Harpal Sokhi

Chocolate Samosa

Ingredients

• 1 cup dark chocolate, chopped • 1½ cup refined flour • 4 tbsp + 1 tsp castor sugar • 2 tbsp ghee • 1 tsp crushed black peppercorns • 1 cup crumbled chocolate sponge cake • 2 tbsp fried nuts (chopped cashew nuts, raisins) • 1 tsp cinnamon powder • ¼ cup brown sugar • Rice bran oil to deep-fry • 1 cup melted dark chocolate • ½ cup melted white chocolate

74 DIWALI 2017

Preparation Put refined flour, four tablespoons of castor sugar, ghee, and crushed black peppercorns into a mixing bowl. Mix well and rub till the mixture resembles breadcrumbs. Add sufficient water and knead into semi-stiff dough. Cover and refrigerate for 10 minutes.

Put fried nuts, cinnamon powder, chocolate sponge, chopped dark chocolate and brown sugar into another bowl and mix well. Add one teaspoon of castor sugar and mix well.

Divide dough into eight equal portions and roll each out into medium size rotis. Cut the rotis into two equal parts.

Apply water on the edges of each half and roll into a small cone. Place a spoonful of the chocolate mixture in the cone and seal the open edge to make a samosa.

Heat sufficient oil in a kadai (wok). Slide in the samosas and deep-fry on low heat till golden and crisp. Drain on an absorbent paper.

Dip the samosa in dark chocolate and arrange on a serving plate. Pour the white chocolate over them to make a pattern and serve hot.

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76 DIWALI 2017

D iwali

Recipes

By Chef Harpal Sokhi

Ingredients • 1½ cups + 3 tbsp mawa/khoya • ¼ cup chenna • 2 oranges, sliced • ¼ cup orange marmalade • 1 cup sugar • 2-3 cloves • 1 inch of cinnamon

PHOTOS: Courtesy Harpal Sokhi

• A pinch of saffron • ¼ tsp soda bicarbonate • 3 tbsp refined flour • ¼ tsp green cardamom powder • Rice bran oil to deep-fry

Narangi Gulab Jamun

Preparation

To make sugar syrup, cook together one cup sugar with one and a half cups water, orange slices, cloves and cinnamon, in a deep pan till it reaches one string consistency. Add a pinch of saffron and mix and keep it warm.

Grate one and a half cups of khoya and chenna into a deep mixing bowl and mix well. Add soda bicarbonate, refined flour, green cardamom powder, and little water to make a soft dough.

Cover and rest.

To make the stuffing, grate the remaining khoya into another bowl, add orange marmalade and mix well. Divide this mixture into 16 equal portions.

Divide the dough into 16 equal portions and shape them into balls. Flatten each ball on your palm, place one portion of khoya-orange marmalade mixture in the center, bring in the edges together and press lightly to seal. Shape them into smooth balls.

Heat rice bran oil in a kadai (wok). Add the balls, a few at a time, and deep-fry on low flame till golden. Drain and soak in the sugar syrup for at least 15 to 20 minutes before serving.

Place the narangi gulab jamuns in separate serving bowls. Pour the syrup and stewed oranges over them and serve hot.

DIWALI 2017 77

Crafts DIWALI

ge ollaCard!

CGreeting S

end heartfelt Diwali wishes with a homemade card. All you need is a

sheet of card paper, brightly-coloured scraps of fabric or paper and glue – even kids will enjoy making this festive diya collage card for Diwali!

STEP 1: Fold the A4-sized card paper in half.

STEP 2: Cut out a rectangle on a paper of your choice. Make sure to keep it slightly smaller in size than the front of your card. Glue this rectangle on one side of your card.

STEP 3: Cut three diyas from three different types of paper or fabric and glue them to the card.

STEP 4: Cut three flames from yellow or gold paper. Glue them onto the card above the diyas.

STEP 5: Decorate your card further if you like with glitter or sequins.

78 DIWALI 2017

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The innovative Creative Touch

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 and with the coconut.

80 DIWALI 2017

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DIWALI 2017 81

Crafts DIWALI

How to Make a Festival Lantern

STEP 1: Cut out a 7 by 14 inch rectangle of coloured cardsheet. Make it into a cylinder shape and stick the ends together.

STEP 2: Then, for the cut-outs to be pasted on the cylinder, cut out cardsheet squares of size 4.5 inch. You will need at least 10-12 squares for the lantern.

STEP 3: Stick together the opposite corners of the square sheets, overlapping the corners. Then, leaving a gap of at least 0.35 inch from the top and bottom edges, stick the squares on the cylinder next to each other till the cylinder is completely covered.

STEP 4: For the base strips, use butter paper/tracing paper that is about 14 inch wide and 11-15 inch long, depending on how long you want the strips. Cut the strips leaving about 0.5-0.75 inch on top.

82 DIWALI 2017

Content and image courtesy: Blogs The Zing of My Life and Handful of Shadows.

STEP 5: Stick the strips to the cylinder by applying glue to the top edge. To give the lantern a more finished look, stick a colourful or sequin strip on the top and bottom edge of the cylinder.

STEP 6: You can decorate the lantern further by adding colourful cut outs of either flowers, moons or other designs on the overlapping ends of the square.

STEP 7: Lastly, attach a string at the top to hang the lantern from.

DIWALI 2017 83

Diwali is all about lights, so why not truly adorn your home with gorgeous lighting fixtures this festival of lights.

Light Let There Be

By Shweta Kulkarni

P

reparations for Diwali are already underway and by now many of us must have practically done the yearly cleaning and de-cluttering of the house as well. It is now the time to make your house look bright and beautiful.

So why not literally lightup the house this festival of lights? Here’s how to brighten up your pad this Diwali with these lighting trends.

84 DIWALI 2017

Statement Pendants Pendant lights are certainly not a novel trend, but with new shapes and fixtures that draw inspiration from past as well as contemporary designs, they are here to stay for long. And indeed, pendant lights are a perfect choice to glamorously brighten up your house this Diwali.

Whether spherical shape, an open orb, bowl pendants or drum pendants,

these lighting are sure to add light, mood and style to your home.

How to use them Pendant lighting is one lighting fixture that can be used in any room as task lighting, ambient lighting, and decorative lighting. Ideal to use it in a set of three, hanging over the island in kitchen, or in dining room.

In the bedroom, pendant lights can be used instead of bedside table lamps or to create mood lighting with a dimmer switch.

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The Happening Industrial This warehouse-inspired lighting trend is certainly a big hit in the world of interiors at the moment. Designed with rugged and raw materials that are sometimes unfinished, these lights are extremely versatile and can add a certain farmhouse and contemporary edge to your house. If you are in a mood to add an interesting twist to your house this Diwali, industrial lights are ideal.

86 DIWALI 2017

How to use them They are popular fixtures for wall, kitchen and dining area lighting. Urban industrial lights can also be used as interesting piece of art to adorn your homes not just for the festival but throughout the year.

The Golden Touch Nothing can add more light to your festive celebrations than a touch of gold. And shades of gold

are certainly dominating the lighting trends at the moment.

Lights in gold hues will add to the warmth of the festive season along with a dash of glamour. The best thing about gold light fixtures is that they can blend with other metals as well and work with almost any kind of dĂŠcor, be it contemporary or old style.

How to use them Plenty of varieties are available in the market – right from overhead lighting, to lamp shades, to wall lights –

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Wishing Wishing you you aa Happy Happy Wishing you a Happy Diwali from Dilawri Diwali from Dilawri Diwali of from Dilawri Group Group of Companies.

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DIWALI 2017 87

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the key is to choose what complements the look and feel of your home décor and what you need. A crucial tip when playing with gold is not to go overboard.

Minimalistic LEDs Modern LED lighting is a new trend that one needs to still warm up to. But it is sure to stay here for good, especially because of its affordability and environment-friendly forms. This Diwali you can actually get some fancy LED lights and not only light up your festivities but also bring about a change.

How to use them The best thing about LED lights is that it can complement any modern décor and there are plenty

88 DIWALI 2017

The best thing about LED lights is that it can complement any modern décor and there are plenty of varieties available in the market to choose from. of varieties available in the market to choose from. All you need to do is pick the ones that appeal to your taste buds.

Welcome the RLMs RLM stands for reflector luminaire manufacturer and is a term used for lighting fixtures that reflect light in the downward directions. Available in a wide range of variety and

designs, including contemporary and transitional, RLMs are perfect to add some drama and mood to your festive home décor. Mellow and warm, they are ideal to focus light where it is actually needed.

How to use them RLMs can be mounted on the walls, or can be pendantmounted or bracket-mounted, depending on how you want to focus the light and what you want to illuminate.

Finally, whatever lights you pick up to illuminate your home this festive season, the one that will brighten your home and heart the most is the spark of happiness that your loved ones will bring in. Happy Diwali!

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p b S S d F C p

What’s Different this

? i l a w Di

By Garima Goswami

Let’s take a look at some new customs that have firmed their grip on Diwali celebrations

T

racing the origins of Diwali is taking a road down the history of India when Vedic literature was laying foundations for India’s spiritual growth. As time progressed, several accounts got associated with origins of this festival; the most widely known being Lord Rama’s return to

90 DIWALI 2017

his kingdom Ayodhaya with wife Sita and brother Lakshman, after completing 14 years of exile.

Ayodhaya celebrated the return of their beloved king by lighting diyas and decorating the city with rangolis – a ritual that became part of other practices that have cemented their hold over Diwali.

Let’s take a look at some new customs that have firmed their grip on Diwali celebrations:

Personalized Sweets Traditionally, families used to start making sweets a few days in advance before distributing it amongst friends and relatives. Overtime, this norm has transformed into purchase of sweets from shops, and in fact today with the advent of smart technology, individuals are at luxury to order a variety of delicacies online. What’s more, you can stick to you dietary

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DIWALI REFLECTIONS For a lot of people it is almost the reflection of their status in society and for manufacturers and retail stores, it is the perfect time to release enticing schemes and lure consumers to pay obeisance to goddess Lakshmi.

Another Reason for Partying

preferences such as sugar-free and vegan!

Firecrackers Are No Longer Necessary We may have exhausted ourselves with debates surrounding the impediments of burning fire-

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works excessively, but with extended awareness and receptiveness of youth, we have been able to slightly limit their unnecessary usage. What’s helpful is the intervention of authorities in curbing the hours and noise levels of fireworks.

Eco-friendly firecrackers have surely given those enthusiasts a healthier option but we shouldn’t let it overtake the essence of this festival. Many families in India and abroad have instead started investing those funds towards orphanages and non-profit organizations.

Gifts Beyond Sweets What originally began with exchange of sweets with friends, relatives and neighbours has today transformed into exchange of expensive gifts.

Though not everyone, but a lot of people cannot absorb the festive spirit without bringing in the element of a party.

What becomes of a party intended to celebrate Diwali in most cases is a platform to don the latest fashion or a gathering with the DJ mixing traditional tunes. For business associates, Diwali becomes an opportunity to cultivate contacts by sending gifts and sweets.

Yes, it would be wrong to entirely negate practices that are embedding their role in this festival, however these practices should not take us away from the essence of Diwali which is, getting out of darkness and coming to light. Lighting diyas, cleaning your house and eating sweets are external reminders of what should be an internal process – cleansing your thoughts and entering a space of positivity.

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Gift Giving Made Easy

By Shweta Kulkarni

G

ift-giving is a tricky business. And with Diwali being just around the corner you definitely can’t escape it either. You need to pick up presents for your family, friends and colleagues; after all it’s the season to spread love, light and warmth. And it is certainly not an easy task. But you don’t need to get all worked up about it, here’s a list of simple and easy gifting ideas…

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A box full of love Yes, there is nothing novel about a gourmet box. But if your friend/family/colleague is a total foodie then, of course, you can never go wrong by picking a box of chocolates, candies, sweets, cookies or nuts for them. After all Diwali is incomplete without sweets.

It is easy, less time con-

suming, and an ideal choice if you are too tied up. They come in interesting gift boxes and gift baskets as well.

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Netflix Subscription If your friend or family is a movie buff, then why not treat them with something that they will love the most? We are talking about Netflix subscription gift cards.

These gift cards are available at major retailers in Canada.

DIY gifts

Kindle Again a gift that is not gender restricted.

So whether you are shopping for a girl or a boy, it doesn’t matter as long as you know they are a voracious reader. A Kindle is sure to light up their Diwali. With a high-resolution display that reads very much like real paper and a built-in adjustable light, this gizmo guarantees reading pleasure by day or night!

Nothing is going to bring a smile on your loved ones faces better than a gift that is handmade. The Internet is full of easy and creative DIY gift ideas like Mason jar lights, tealight holders, or cards; there is plenty to inspire you.

Portable Phone chargers In an era of smart phones, nothing can be an ideal gift this Diwali than a life saving device for your loved ones’ phone. Simple and easy on the pocket, you can pick them up from any of the retail stores or order them online. Trust us, this is one gift that is going to be appreciated the most.

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DIWALI REFLECTIONS

By Naina Grewal

Has Diwali lost its

Essence?

Diwali is more than what meets the eye, are you aware of what you celebrate?

A

midst the stresses and commitments of our fast-paced lives, festivals bring upon a breath of fresh air. From the smallest joys of decorating the house to the long-standing traditions of exchanging gifts, such occasions bring together family and friends and

98 DIWALI 2017

strengthen social bonds.

Every festival is rooted in a unique and deep blend of historical, religious and cultural meanings. However, given the nature of festivals to offer an escape from a monotonous daily routine, many festivals are beginning to lose their real meaning. Nowadays,

festivals are increasingly taking on the connotation of surface-level display as we conveniently erode our understanding of the actual reasons for which we engage in these celebrations.

Especially so in the South Asian communities, we undeniably have

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Let’s remember to uphold our duty of preserving the true meaning of our festivals by taking the first step of inspiring awareness in ourselves and those around us.

an enduring culture of presentation and show to illustrate and express social relations. Unfortunately, this leads to inflated consumption and the expenditure of money on materialistic goods to show possession of items that symbolize status – be it for ownership or gifting. Stemming from this culture, many questionable acts have almost been legitimized, normalized and deemed accept-

100 DIWALI 2017

able in our families. For instance, when visiting a relative’s house for a festivity or dinner, there are veiled talks of the vehicles in which families arrive.

The outfits, jewellery, and even footwear of friends and family are often analyzed and judged (ranked, even). As bitter as it may sound, the gatherings of our festivals transform into gossip hubs of “he said, she said” and turn into the

birthplace of family controversies that then follow.

Moreover, festivities are continually becoming associated with the exchange of gifts. While gift exchanges should and do amplify the love we have for those dear to us, it is important that we do not stray away from this meaning by making it a competitive process. A common occurrence during festivals is for individuals to compare and contrast who receives which gift, setting benchmarks that decide the appropriateness of each incoming gift that follows. It is almost as if the love of family and friends is reduced to a price-tag. While we do not have negative intentions, we must realize that our actions have implications for our coming generations. Our

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DIWALI 2017 101

DIWALI REFLECTIONS festivals are more than the glitter, glam, food, firecrackers or parties – these occasions carry the potential to provide us with direction for life, often through the sacrifices, victories and teachings of our ancestors As a result, there is a pressing need for us to, foremost, educate ourselves, and then proliferate that learning onto our younger generations. As we happily celebrate our history and culture, we need to understand the why behind the festivals we celebrate. Especially so in the Western world, where we live in multicultural societies, the younger generations bear the responsibility of taking our heritage forward. While it is commendable and encouraged for schools to put up mehndi stalls, give out samosas and have dance performances to celebrate South Asian festivals, it is also essential that the historical significance is not ignored. When asked about the significance of Diwali by their friends, our children should not have to Google the answer. A simple bedtime story about a festival’s history can go a long way in cultivating interest and fostering an emo-

102 DIWALI 2017

As we happily celebrate our history and culture, we need to understand the why behind the festivals we celebrate. tional connection towards one’s cultural heritage.

When it comes to instilling what it means to be South Asian, we must all accept our role and contribution to the cultural appropriation that we eagerly criticize. If a certain ethnicity is reduced to the bindi, we have the power to stir change by beginning from our homes. As responsible citizens, we cannot rely solely on mass-produced entertainment sources as vehicles of communitybuilding. Our stories, customs and shared experiences are our treasures.

If you begin to immerse in the significance of what

you celebrate, you will gain a newfound sense of appreciation for the culture you belong to, enabling yourself to be a proactive member of today’s multicultural global community. Merely visiting a place of worship, dancing the night away in a banquet hall or hosting a family meal is not enough. This year, as we soak in the sounds and sights of celebrations, let’s remember to uphold our duty of preserving the true meaning of our festivals by taking the first step of inspiring awareness in ourselves and those around us.

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DIWALI FEATURE

Rangoli: A Timeless Tradition

F

By Renu Singh-Joseph

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,

104 DIWALI 2017

rangoli is an ancient art form that has been passed on through generations within a 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. 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 kids 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

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DIWALI FEATURE

the family would like to showcase in the home.

For beginners, try a more simple geometric or floral design. For those experienced, opt for a larger, complex design like an animal or the Goddess Lakshmi herself.

Outline

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.

Go organic – avoid using chemical-based colours to make your rangoli design. Instead, use natural colours and dyes like rice flour, turmeric 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 add a natural, sweet fragrance

106 DIWALI 2017

to your house for Diwali!

Enjoy Rangoli Time With Family!

Constructing a rangoli is a wonderful way for the family to bond during Diwali. You can make it a family 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

Once you decide the location of your design, you can outline the 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.

Fill 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 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.

110 DIWALI 2017

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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.

112 DIWALI 2017

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DIWALI 2017 113

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DIWALI

STYLE

DAZZLE LIKE A

BOLLYWOOD

STAR

THIS DIWALI

By Shweta Kulkarni

One can refute the fact that when it comes to making sartorial statements, no one can do it better than our Bollywood denizens.

So this Diwali, why not take a cue from these fashion savvy celebrities on ethnic dressing and dazzle just like them.

D

iwali is here. It’s time to figure out your looks for the festivities. We have whipped together some ethnic inspiration straight from tinseltown to ensure that you look nothing less than a patakha this festival of lights! Take a look‌ DIWALI 2017 115

DIWALI

STYLE

The Evergreen Saris With A Twist Yes, it is true that the traditional six yards will never go out of style and there is nothing more elegant than a sari to add sparkle to your festive looks. Seek inspiration from the fashionista Kangana Ranaut, who has ruled the sari trend throughout the year.

For her fiery Aap Ki Adalat interview, the actress was seen sporting a powder blue coloured handpainted Sabyasachi floral saree

116 DIWALI 2017

If you are a denim lover, you are in for a pleasant surprise.

Denim saris have become a big rage in the fashion circuit.

You can opt for one and drape it in an interesting way to add an edge to your festive look. from The Udaipur Collection of Spring Couture 2017, which she teamed with a white gold brocade blouse.

Now this can be a perfect look to duplicate for this festive season, especially if you are the kinds to vote for simple and elegant.

Or one can opt for a little contemporary version of this traditional ensemble. And if you are a denim lover, you are in for a pleasant surprise.

Denim saris have become a big rage in the fashion circuit.

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DIWALI

STYLE Sexy Slits

Long slits are no longer a prerogative modern dressing, they are making their dominance felt in ethnic styles too. Check out how the likes of Shilpa Shetty, Bipasha Basu and Dia Mirza are rocking this ethnic trend.

like the sarees, Bollywood divas have added interesting twist to this staple festive outfit. Anarkalis have become more dramatic with the bottom flares becoming bigger and the sleeves adding to the flowy silhouettes.

Asymmetric Kurtis You can opt for one and drape it in an interesting way to add an edge to your festive look.

Anarkalis Are Still Hep Anarkalis have not gone out of fashion either and can be worn to make heads turn this Diwali. But

118 DIWALI 2017

Kurtis with asymmetric patterns and distinctive cuts are currently the hottest ethnic wear trend in B-town.

You can pair them with Patiala, leggings, palazzos or any other trending style.

Take style notes from Shilpa Shetty, Zahira Wasim, Neha Dhupia, Gauhar Khan and others.

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STYLE

Get Caped

Be it on the runway or off the ramp, capes are the in thing at the moment and perfect to add some elegance and splendour to your Diwali celebrations.

Easy to wear, capes can be embraced by anyone and can be styled with either jeans and top, kurtis to long dresses to create a cool indo-ethnic look. You can take cue from Parineeti Chopra, Daisy Shah, Taapsee Pannu and Aditi Rao Hydari on how to ace the cape look this festive season.

Easy to wear, capes can be embraced by anyone and can be styled with either jeans and top, kurtis to long dresses to create a cool indoethnic look.

Photo Credits: ladyindia.com, Sabhyasachi Couture 2017, Tarun Tahiliani 2017 Collection, Manish Malhotra (men of mijwan)

120 DIWALI 2017

Men’s ethnic fashion While there are so many new ethnic trends available for women, our men folks don’t have to make the compromise with their staple kurta pajama or the typical sherwani. There is a plethora of options for men too in the ethnic department.

Asymmetrical kurtas, jackets, bandgalas, oversized pyjamas, dhoti pants, khadi, there are many looks that guys can opt for this festive season.

Seek inspiration from stylish Bollywood men like Irrfan, Arjun Kapoor, Shahid Kapoor, Sidharth Malhotra, Kunal Kapoor, and others.

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Aamir Khan’s perfection in Secret Superstar, followed by the colourfulness of Rohit Shetty’s laugh riot Golmaal Again and the nailbiting crime-thriller The Snowman – looks like the festival of lights is sure to brighten up the mood of movie lovers this year.

By Shweta Kulkarni

THE BiG FESTiVE

RELEASES!

D

iwali festivities are truly not complete for a cinephile if it is not complemented with an outing to cinema halls to catch a film with family and friends. No wonder, filmmakers consider this festive season as the best time to release their

122 DIWALI 2017

films. They can happily lay their bets on the box-office collections with a blind eye and even be unbothered about another big-ticket film releasing alongside, as a release on festival day ensures a dhamaka at the box-office. Obviously, this in return is beneficial to us movie buffs, who are eagerly awaiting to devour one film after the other during the festive holiday period.

Like always, this year too there are two big Bollywood films scheduled to release during the Diwali weekend alongside a British crime thriller.

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dose of entertainment this year is none other than the Mr. Perfectionist of Bollywood – Aamir Khan. After the massive success of Dangal, Aamir Khan will be seen once again on the big screen in Secret Superstar, which also features his Dangal daughter – Zaira Wasim. A musical drama, directed by Advait Chandan and produced by Aamir Khan, Secret Superstar with all its dreams and hopes is an ideal film to watch this festive season with your loved ones.

The film is an aspirational coming-of-age drama about a small town teenaged girl (Wasim) who

124 DIWALI 2017

After the massive success of Dangal, Aamir Khan will be seen once again on the big screen in Secret Superstar, which also features his Dangal daughter – Zaira Wasim. Secret Superstar with all its dreams and hopes is an ideal film to watch this festive season with your loved ones.

uses the Internet to become a singing sensation. Even Aamir has an important part in the film; the versatile actor will be seen playing a creepy music director named Shakti Kumaarr. “Secret Superstar will become much bigger than Dangal. While both are about the empowerment of the girl child, I feel it [Secret Superstar] is a much bigger film,” stated Aamir.

Now when this kind of validation comes from a star

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DIWALI BOX OFFICE like Aamir Khan, one can be assured that this festival release is not only going to prove beneficial to its makers but will also win the hearts of its audiences on the day of its release, .i.e.

October 19.

Further enhancing the festivities will be Rohit Shetty’s fourth instalment to his popular Golmaal film franchise – Golmaal Again,

126 DIWALI 2017

which releases on October 20.

Featuring the likes of Ajay Devgn, Tabu, Parineeti Chopra, Arshad Warsi, Tusshar Kapoor, Kunal Kemmu, Shreyas Talpade, Neil Nitin Mukesh, Sanjay Mishra, Jonny Lever, and other actors, this starpacked comic drama is sure to add sparkle to your Diwali celebrations with its vibrant colours and fall-outof-your-chair comedy.

The film which is scheduled to release a day after Secret Superstar has all the right ingredients of a typical big commercial film, which has been missing from the Bollywood movie calendar until now this year. Director Rohit Shetty,

who is not at all concerned about clashing with an Aamir Khan-film said, “Golmaal 4 is going to be bigger and better.”

Now what better way to celebrate Diwali than with this crazy ensemble cast which promises to make you laugh out loud.

Releasing alongside Golmaal Again is the British crime thriller – The Snowman, featuring Michael Fassbender, Rebecca Ferguson, and J. K. Simmons, among others.

The film revolves around an elite crime squad’s lead detective (Fassbender), who is investigating the disappearance of a victim on the first snow of winter. The Snowman definitely packs enough excitement for the thrill lovers.

Happy Festive Watching!

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