Exotica September 2015

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EDITOR’S A L E

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ccording to various Hindu and folk traditions, the rainy season is the one to celebrate the presence of gods, particularly Krishna, in our midst. One of Krishna’s many variants is Jagannath, widely worshipped in Eastern India, especially Odisha.

The magnificent temple at Puri is dedicated to the Lord and his siblings, brother Balaram and sister Subhadra. Every year in the Hindu month of Ashadh, they travel by a gigantic chariot ostensibly to their maternal aunt’s house — a temple located a couple of km away from the Jagannath Puri shrine. Over a million devotees congregate at this seaside town for a darshan of the Lord as his idol makes this annual journey. A chance to pull the chariot, howsoever briefly, is regarded as one of the holiest deeds one can perform.

I have never picked up the courage to attend the celebrated rathyatra at Puri since the crowds that assemble are humungous and stampedes are not unknown. Few years back, I grabbed an opportunity to perform the next best thing — attend the 650-year-old Jagannath rathyatra at Mahesh, a temple located at Srirampur on Kolkata’s outskirts. I was invited along with several sitting and retired judges of the Calcutta High Court to be a guest of honour at the ceremony.

It was a deeply humbling experience to participate in the celebration and internalise the depth of devotion of the local population, which has enabled the Mahesh rathyatra to continue uninterruptedly for so many centuries.

Rain is considered auspicious on rathyatra day and that year the rain gods did not disappoint.

Editor Chandan Mitra Editorial board Vice-chairman & joint managing director Amit Goel Chief Executive Officer Abhishek Saxena 09818600128 Editor-in-charge Rinku Ghosh Managing Editor Navneet Mendiratta Consulting Editor Ritu Pandey

Chief Designer Anand Singh Rawat Senior Designer Santosh Kumar Yadav Pre-press Manager Syed Nawab Raza Production Manager Dhiresh Gaur Staff photographer Pankaj Kumar

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ODE TO THE KEEPER

[CHANDAN MITRA]

Sales & Marketing [Group President] Aparna Sengupta 09958000128 General Manager Kumar Gurudutta Jha Deputy General Manager Ravi Khatri Manager Bharat Singh Sajwan, Prabhakar Pathak Assistant Manager Neeta Rai Media Coordinator Neelu Sharma Government & PSU General Manager Tapan Ghosh

Despite getting thoroughly soaked by the downpour, more than one lakh people gathered outside the Jagannath temple at Mahesh from where the idols were physically carried onto the heavy, iron-framed rath and lifted to its top floor for the short ride to another temple.

Legend has it that onset of the monsoon causes Jagannath and his siblings to catch a cold and consequently come down with fever. They need to be nursed back to health, which is why they are transported to their mausi’s (maternal aunt’s) house for a week. Upon recovery, they are brought back by the same chariot and reinstated in their own temple. That too is a big public occasion called ulta-rath (reverse chariot ride).

But ulta-rath does not have the same devotional significance as the original journey. The legend probably has its origin in a time when temple entry was restricted and the so-called lower orders of society could have a glimpse of the Lord of the Universe (which is what Jagannath means) only when he stepped out of his shrine.

Whatever the original significance of the annual rathyatra may have been, today it is a huge public event that sees a phenomenal outpouring of devotion. The legend about the Lord and his siblings coming down with fever introduces an element of familiarity about the immortals, sort of a human face. After all, Krishna has always been associated with human characteristics, including mortal weaknesses, which makes him such an endearing yet widely worshipped god in the Hindu pantheon. I consider myself blessed to have had an opportunity to touch the ropes of Jagannath’s chariot and pay obeisance to the Keeper of the Universe.

Mumbai Office General Manager Devendra Adhikari 09867575933 Senior Manager Jaya Mokal Kolkata Office Vice President Suzanna Roy 09830197332 Chief Manager Arindam Gupta General Manager (Circulation) Rajeev Gautam

DISTRIBUTED BY: LIVING MEDIA INDIA LIMITED Printed and published by Chandan Mitra for and on behalf of CMYK Printech Ltd, printed at Lustra Print Process Pvt Ltd, Killa No. 51/21, Village: Rohad, District: Jhajjar, Bahadurgarh, Haryana and published at 2nd floor, Patriot House, 3, Bahadur Shah Zafar Marg, New Delhi 110002. Editor: Chandan Mitra. Entire Contents Copyright (C) 2006 CMYK Printech Ltd. All rights reserved. Reproduction or translation in any language in whole or in part without permission is prohibited. Requests for permission should be directed to CMYK Printech Ltd. Opinions carried in Exotica are the writers’ and not necessarily endorsed by CMYK Printech Ltd. The publisher assumes no responsibility for the return of unsolicited material or for material lost or damaged in transit. All correspondence should be addressed to CMYK Printech Ltd; 2nd Floor, Patriot House, 3, Bahadur Shah Zafar Marg, New Delhi-110002 Phone: 23718296/40754136 Fax: 23755275 Email: exotica.pioneer@gmail.com

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CONTENTS SEPTEMBER

2015

VOLUME

9

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SPORTS No more flight of fancy p44

FEATURES:

11

Travel The wet side p22

FEATURES:

Trends Fall fashion p14

Threadbare Chain reaction p50

Jewellery Shine on p18

Hotwheels Future present p54

‘THE Eatout Flavours all the way p20 Travel True blue star p30 Desi beats p32 Wideangle Play of light p38 Experience From the tea room p42 Ek cutting chai p46

PARAGLIDING WORLD CUP AT BIR BILLING WILL BOOST SPORTS AND TOURISM ACTIVITIES IN HIMACHAL’ SUDHIR SHARMA, BPA PRESIDENT TOTAL NUMBER OF PAGES 92 INCLUDING COVER

OUR PARTNER HOTELS

Inconversation Costume drama p58 Authorspeak Decode the untold p66 Celebchef Bake like a pro p68 Behindthescene Lager view p72 Diet Seeds of goodness p78

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INSHORT

s a book better if you speed read it or if you take your time and enjoy it? A friend quizzed me recently. Clearly, she had her self-help lessons crammed and was trying to pass on some gyan to me too. Preachy as it may sound, I have to admit these are the little truths in life that make sense if you put your mind to them. Life does feel better if you slow down.

It’s tough for a city slicker to do that, you’d argue.

After all, there is money at stake — you need to earn to meet everyday expenses. Of course, there is always the opportunity of getting compensated in green for giving your time. But for that, one would have to retreat to the mountains or a the beachside, you’d say next.

But here’s what a sane mind would argue. How about making life worth living? Pay attention to smaller details, take joy in the

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LIFE’S LITTLE LESSONS

NAVNEET MENDIRATTA navneetmendiratta@gmail.com

work that you do, places you travel to, food you eat and why, even the car you drive.

How about spending a few extra minutes on making notes of the tea you sip? The flavours and sounds of places you dismiss as ordinary or the small gestures you rarely take notice of?

This issue is about the little things that matter. We take you to the sleepy town of Ranakpur that celebrates ancient Jain architecture. And then to San Jose, which is upbeat about welcoming Indian flavours. There’s a tea trail acquainting you with busy roadside flavours that call for leisure if you seek more than experience. Young artist Amira Chanana’s works, celebrate the moment she set aside to capture her observations in the camera...

For passion to find home, you must reflect. In short, why rush when joy is all about slowing down.

O U R C O L U M N I S T S Silence the incessant chatter of the mind and accept the world the way it is to reach your soul, says spiritual guru Sri Sri Ravi Shankar

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Sommelier Magandeep Singh recommends some of the more elaborate paraphernalia that you must own, if you love your wine

Packed with nutrients and extremely underrated, seeds can do wonders to your health, says nutritionist and dietician Kavita Devgan

THELITTLEBLACKBOOK F A V O U R I T E

H A U N T S

O F

S T Y L I S H

P E O P L E

My favourite summer vacation spot is Europe. I am smitten by the beautiful architecture and the European style of design. It is very elegant and royal at the same time. We find inspiration wherever we go.

I have the largest collection of home décor accessories. I love collecting artefacts from different countries where I travel. It’s like carrying back a part of their culture and customs with me.

Parnika Singh, stylist at Attico Homes, that offers an array of services from interior designing to styling furniture design, conceptualisation and planning of space as well as accessories retail In fashion, I’m very loyal to Louis Vuitton because it is exclusive and never goes out of style. Most important, LV is a perfectionist. They never compromise on their quality and that’s what gives them their uniqueness and exclusivity.

I love to brunch out at China Kitchen at the Hyatt Regency for its delicious duck wraps, vast food and champagne menu.

I’m currently wearing a Catier watch but I have my eyes set on Audemars Piguet. It is elegant and very stylish.

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I love Salvatore Ferragamo and Emilio Pucci for shoes.

They make the most comfortable and stylish pairs which work well during the day as well as at night.

My most important accessories are my rings. My hands feel empty and not-socomplete without them.

TRENDS

Fall style of

Autumn is upon us and it’s the perfect transition time to add some new pieces to your wardrobe.

By TEAM EXOTICA

his fall, embrace the season with a bold and irreverent attitude. The focus is on luxe wear or silhouettes that can easily transition from day to night. There’s a hint of rock ‘n’ roll with animal prints, flirty A-lines and skinny jeans.

We also revisit the 1960s and 1970s with bold-yetpop-up looks that have a bit of rebel edge.

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PHOTO COURTESY: JUICY COUTURE, INDIA

1960S MOD: Evoke the essence of the 60s’ girlish gamine style with a fun and carefree attitude. Select pieces that embrace the onset of fall and look like they’ve been picked from a boy’s closet. This trend taps into the youth subculture of the 1960s and infuses it with a modern sense of feminine style and casual fun. Bold graphics and patterns, clean lines, rich embellishments and trims are the highlights of this trend.

TIP: Toughen up feminine and girlie silhouettes with mod argyle Brit checks and preppy stripes.

TRENDS BOHEMIAN LUXE: This trend is all about transitioning over and tapping into your edgier side with a subtle dose of Bohemian allure and a rock ‘n’ roll vibe.

Animal prints, art nouveau florals and oversized, vibrant guipure lace offset by bold graphics are the keys to getting this look right.

TIP: Embrace the chill of Fall with shearling paired with printed blouses, or by wearing feminine swing coats over graphic knits.

MIX DENIM WITH ART NOUVEAU: We love the idea of mixing chambray with iconic animal and art nouveau-inspired prints in new colour combinations.

Experimentation is key to this look, so remember to have some fun!

TIP: Mix chambray and denim with fun T-shirts that have creative foil prints.

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TRENDS

FLOWER POWER: Soft separates paired with cozy cashmere and French terry track separates spell fashionable fun. Floral dresses are a great option when you want to go from day to night. Pair them with coats — short, long, reversible, with fur, the choices are endless!

TIP: Slip on ditsy floral maxi dresses with luxe gold chain belts to wear the trend the Juicy way!

ROMANTIC PAIRINGS: Embrace a Bohemian opulence through delicate lace detailing and embellishments that are given a modern twist. Favour ornate accents and luxe embroideries paired with edgier counterparts.

TIP: Faux fur coats styled over shift dresses and mix floral and leopard prints.

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FESTIVITIES

KRISHNAJANMASHTAMI he birth anniversary of Lord Krishna in the month of Bhadrapad is celebrated with day-long fasting, midnight abhisheks, dance dramas and jhankis.

WHAT TO DO: The most elaborate rituals are held in Mathura and Vrindavan — where Krishna was born and spent his childhood — Dwarka and Iskcon temples in the country.

One of the best places to experience the festival is Mumbai where festivities include Dahi Handi or clay pots filled with curd, which are strung up high in public spaces. People form human pyramids to try and break these as a tribute to Krishna’s butter-stealing acts.

WHEN: September 5 WHERE: Throughout India.

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BIRTHDAY GREETINGS Celebration is the theme of September, the month that marks the appearance of two of the most loved Hindu deities GANESHCHATURTHI he birthday of the Elephant God, the deity of wisdom and good fortune in Hindu mythology, on Shukla Chaturthi of Bhadrapad.

WHAT TO DO: Ganesh puja is both a family and community festival. Clay idols of Ganesha are set up in homes and public places for worship by devotees for nine days. On the 10th day, these are carried with fanfare in processions and immersed in water bodies. At community celebrations, you can be a part of cultural activities, competitions and feast on the Elephant God’s favourite food, the modak.

WHEN: September 17-27 WHERE: Mostly in Maharashtra, Goa, Tamil Nadu, Karnataka and Andhra Pradesh. One of the best places to experience the festival is Mumbai.

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SHOPPINGCART

Popley Eternal’s diamond Vivah collection can make any bride look like a princess.

Price: On request Available at: www.popleyeternal.com

THE FORTHCOMING FESTIVE SEASON OFFERS ANOTHER EXCUSE TO GO SHOPPING Alpana Gujral handcrafts limited edition pieces with exquisite stones.

Price: On request Available at: 16 Feroze Gandhi Road, Lajpat Nagar 3, New Delhi

Zoya’s wedding range frames precious stones flawlessly in platinum or gold.

Price: On request Available at: Delhi and Mumbai stores

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Sunar’s bridal collection feature contemporary designs in traditional motifs.

Price: On request Available at: Sunar 2633, Bank Street, Karol Bagh, New Delhi

MBj’s polki and diamonds line personifies the glory of imperial India.

Price: On request Available at: www.mbj.in

ONLINE JEWELLER CARATLANE HAS LAUNCHED THE CARATLANEAPP THAT DELIVERS THE WORLD’S FIRST TRUE 3D VIRTUAL JEWELLERY TRY-ON EXPERIENCE. THE APP USES CUTTING-EDGE FACIAL RECOGNITION AND 3D IMAGING TECHNOLOGIES TO ENABLE CUSTOMERS TRY ON DIFFERENT TYPES OF EARRINGS AND BUY JEWELLERY. THIS WILL BE FOLLOWED BY TRY-ON FEATURES FOR OTHER PRODUCTS SOON.

Creador By Suhali Jain is a trendy range of classic jewellery Price: On request Available at: H-86, Kirti Nagar, New Delhi Ph. 8800767111 (By appointment only)

S2R’s bespoke range uses Indian techniques in unconventional ways for a contemporary look Price: On request Available at: S2R Jewellers, A-78, Central Market, Lajpat Nagar-2, New Delhi

EATOUT

FLAVOURS

Grills rule the palates this month

ALL THE WAY TEMPTING GRILLS AIOLI BBQ & GRILL SMOKE HOUSE, BENGALURU hen you have a war veteran running an establishment, you can be rest assured the quality is going to be high. Passion and discipline that one thrives on in the Forces is something Retd Air Marshal Nirmal Thusu has ensured he brought into his venture BBQ & Grill Smoke House, that was launched on August 15, 2010. The restaurant, that is dedicated to the Indian Armed Forces, is quite a popular hangout in Bengaluru.

True to the spirit, Aioli BBQ & Grill Smoke House reflects the spirit of leisurely barbequing

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which is rooted in centuries of tradition and captures the movement towards the modern palate wherein all the food is cooked over charcoal and smoked oak wood.

Must have: An array of exquisite creations include Grilled Pepper Salad, Barbeque Chicken Wings, Grilled veg spicy sausage, Grilled stuffed eggplant, Jerk Chicken, Grilled Lamb Chops, Grilled Prawns with rosemary and olive oil, grilled chocolate banana.

The menu is just what the discerning food lovers of the city are looking for.

EATOUT

NAVROZ MUBARAK SODABOTTLEOPENERWALA, KHAN MARKET, NEW DELHI ccording to the Iranian calendar, the Parsi New Year is on March 21. It is also one of the oldest festivals celebrated around the world, ushering Spring.

The second big festival where the Parsis celebrate their arrival in India and the acceptance of their new homeland, falls in the latter part of the year (usually August).

So you had Sodabottleopenerwala’s talented Parsi chef, Anahita Dhondy, put together a special Navroz platter with specials like Vengna nu Achar, Doodhi no Murrabo, Saria Chutney Eeda nu Pattice, Tareli Macchi,

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FORGOTTEN RECIPES THREESIXTYONE, THE OBEROI, GURGAON ughal influence continues to be a dominant factor in Northern India and food is only one of the great traditions that they left behind. Several food historians have researched and tried to chronicle the forgotten recipes of that era.

So when you have an independent food enthusiast with heritage based in Old Delhi and a curious chef of a five star property come together to connect the dots, magic is created. This is exactly what Lost Recipes of India, a festival of forgotten recipes from the times of the Mughals held at The Oberoi Gurgaon was.

Osama Jalali, along with his mother Nazish Jalali and Chef Ravitej Nath, pulled out some forgotten herbs and recreated some really complicated dishes through research and references from ancient books.

“Earlier food was the medicine, given the use of herbs aimed to cure. Now it is the other way around.

We had to dig out these herbs, many of which are only being used to make medicines to make sure we got the exact flavours,” shared Jalali. Given that the Mughals did not use chillies, the spices used governed the flavours.

Festival highlights included complicated dishes like parinde mein parinda, which was actually three birds stuffed in the order of size with diferent marinations; Motia Pulao, where motis as beautiful pearls were created using egg whites and Murgh zameendoz, chicken cooked whole, wrapped in a moist ‘dum’ of roomali rotis inside an earthen pot.

The festival is over but some of these recipes have been incorporated in the regular menu.

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Badami Chicken, Mutton Palao, Masala ni Daar Kavab and Kachumbar to mark the celebrations with Ravo (sweet semolina pudding) and Falooda and ice cream, (Rose Milk with vermicelli and ice-cream) to end it on a sweet note. “The Patra ni macchi is a traditional Parsi dish that is cooked on the New Year day and there is no Dhansak which is associated with mourning as it is cooked on the fourth day of the death of a near and dear one,” Dhondy shared.

The platter was good for two if not more people, making sure that all you sought was your bed to crash into after the lavish feast.

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TRAVEL

Keen on exploring the rainy side of Rajasthan? Between Udaipur and Jodhpur, Ranakpur is an idyllic little gem with enough theatrics to keep you hooked through monsoon

by RITU PANDEY Photos by SANJEEV KUMAR

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TRAVEL ajasthan. Oh, the desolately beautiful land of golden deserts, camels walks and little vegetation. Well, my Rajasthan picture got corrected in August as I travelled from Udaipur and Kumbhalgarh to Ranakpur. Rivers, rivulets, lakes, ponds, nullahs, canals, dams... the countryside was overflowing, hyphenated by an endless spread of green. The contrast couldn’t have been starker from northern India, where I travelled from. While we in the north were getting elated over two hours of pitter patter, rains in Ranakpur were such a constant that even when it wasn’t pouring, the drizzle was incessant — almost forcing me to marvel if I had been misguided and waylaid into the perpertually wet eastern part of India.

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TRAVEL

TEMPLE TRAIL arly on, the torrent threatened to wash out my exploration plans — with a night-long drencher. It continued unabated, the next morning too.

My photographer and I had our fingers crossed as we finished our breakfast. And then the rain gods took pity on us. By noon, the downpour suddenly subsided. Hari Krishna Singh, our hotel guest relations staff, suggested we use the opportunity to visit the Jain temples in the vicinity which open for non-Jains after 12 noon. Built in the 15th century by a local noble Dharma Shah for the first Tirthankar Adinath, the three-storeyed Ranakpur Jain temple is a shining example of the Maru-Gurjara style of architecture. Its distinctive turrets, shikhars and domes in locally-sourced marble rise majestically from a hillock. Chaumukha Mandir, the main shrine, is a massive structure of 1,444 pillars, so intricately carved that no two look alike. It is said the pillars change colour with shifting daylight. But there’s distinct symmetry in the overall expanse with every structure built in the exact image of the one on the other end.

The temple is managed by the 18th generation priests of the same family. There is also a much older Sun Temple in the campus.

Next we moved to the historic Muchhala Mahavir temple in Ghanerao, Pali.

Once a major Jain pilgrimage dedicated to the “mushtachioed (Muchhala)” Mahavir, the vagaries of time have destroyed most of it, sparing only the main shrine. Renovation efforts are on and the courtyard is strewn with marbles and artisans busy carving them.

The temple also runs free meals for devotees.

We had a sumptuous Rajasthani thali before we left the place. Later in the evening, we attended the last aarti at the Ranakpur Jain temple. There’s no electricity in the temple and with just six people around the still surrounds made it a surreal experience.

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Clockwise: The smaller shrines with exquisite carvings around the magnificent Ranakpur Jain Temple

Clockwise: A Raika herder with a wool-spinning machine; another machine used for making paper; an oil extracter; Lokhit Pashupalak Sansthan’s Camel Charisma brand of products — wool, soap, purse, stole and paper — made from camel fur and waste

TRAVEL

NATURAL INSTINCT heavily overcast sky opened Day 2. Before it started pouring, we decided to visit the Lokhit Pashupalak Sansthan in Sadri, an NGO run by German vetenarian Dr Ilse KÜhler-Rollefson that works for the welfare of local livestock breeders. The NGO trains the local Raika community in better cattle-rearing practices and production of camel wool and other products using their waste. Barely had we got there that the skies opened up again. The rains unrelenting, an hour later we were again on the road, witnessing monsoon magic in full glory — cuckoo calls, dancing peacocks, kids jumping over puddles, labourers huddled under trees. Students marching in the rain brought us to a halt at the Sadri Inter College. Independence Day preparations, we learnt.

The Kumbhalgarh Wildlife Sanctuary is just next door. But for the two months of monsoon, it is closed for visitors. Singh, however, offered to drive us around its periphery to give us an idea of the 600 sq km sprawl that boasts of amazingly diverse wild and avian life. So past babool thickets, hamlets of the Bhil and Gaderiya tribals, millet fields and glimpses of occasional quails, snakes and hare, we went deep inside the wild. But it was at the end of the drive that our man had the biggest surprise in store for us. While atop a narrow strip on one side of which lay thick grassland, he pointed his finger to the other side and ta da!

Before us lay an enthralling expanse of rain water interspersed with greenery and outlined by misty heights. We were totally spellbound!

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L to R: Langurs humour the Monkey God on the highway; Now you know where the sparrows went; a peacock takes position; a young eagle

TOGETTHERE o The nearest airport is Maharana Pratap Airport at Dabok, Udaipur, a distance of about 105 km.

From here you can take a bus or taxi to reach Ranakpur. o Falna, the nearest railway station, is about 35 kms away. It is wellconnected by trains from all the major cities of the country. o Situated between Udaipur and Jodhpur, Ranakpur has a good connectivity through regular and deluxe bus services.

G R E E N L U X U R Y n a state where the “heritage” tag is so crucial an asset for a property that even new buildings deliberately attempt creating a faux “heritage” look, why would a hotel dare to look different?

Unless of course, it’s really trying to stand out. Mana Hotels already had that advantage in its location, Ranakpur, which is nestled among the calm valleys of the Aravalli range between Jodhpur and Udaipur and is full of natural abundance but is far from the chaos of the cities. The boutique hotel leveraged all these well — built on nothing but six parallel stone walls covered with fibre right next a river — it flaunts not just great outdoor views but also some cool and eco-sensitive interiors. The hotel has 40 beautiful rooms and nine luxurious villas, a fully equipped spa and bar, a recreation room, two swimming pools and some amazing Mewari and Gujarati food. Add to these local attractions like the incredible Jain Temples, Thandi Beri, Kumbhalgarh Fort and colourful local fairs and festivals, and it becomes a perfect getaway for those who want to calm their tormented city nerves. To give us an idea of the things it does to make its guests feel special, the hotel arranged for us its special Bollywood dinner, where the table was laid with a screening of the blockbuster Bahubali in a special theatre setting. “The rains marred our plans since we usually do this under the Barh tree,” the staff seemed apologetic. However, with only rains for constant company, we came back thoroughly impressed.

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TRAVEL

Clockwise: Kumbhalgarh Fort walls; Shiva temple; visitors at Badal Mahal and the Sun Temple

WALL WONDERS e left Ranakpur the third morning. My lensman was particularly keen about Kumbhalgarh. For me though it was the distance in between that more than made up my trip. Our car almost glided on the smooth road that ran through the undulating lush green Aravalis, punctuated with fields and wilds full of chikoo and custard apple trees. Small villages dot these hills while the adjoining fallow spaces are used for grazing cattle. Territories have been marked strictly on these pastures — an indication of how vital these are in an otherwise dry state.

Badal Mahal, the highest point (1,100 metres) of the imposing Kumbhalgarh Fort, gives

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an extended view of this landscape. But, on foot, it takes some effort to get there. The fort was built in the 15th century by Sisodia ruler Rana Kumbha and was named a UNESCO World Heritage Site in 2013 for its continuous wall that stretches for 36 km. In fact, it’s the longest wall in the world after the Great Wall of China. With seven fortified gateways and 15 ft thick walls, the fort houses 300 exquisite Jain and 60 Hindu temples and is said to have been a refuge of the Mewar royals in times of strife. In fact, Badal Mahal was where Panna, the wet nurse, hid Rana Udai Singh as a child after sacrificing her own son. May be it has something to do with the elevation? That pushes one to rise above the ordinary, I left wondering.

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TRUE BLUE STAR Beyond Mathura, there are enough places associated with Krishna celebrating his birthday.

Here’s where all you can head to this month

JAGAD MANDIR [DWARKA, GUJARAT] warka was the ancient kingdom of Krishna and his Yadava dynasty which submerged under rising sea levels. The celebration to watch out for is at the Jagad Mandir. Believed to have been originally built around 2,500 years ago, the temple was destroyed and later rebuilt in the 16th century.

Special Janmashtami festivities include the public observance of the daily routine (Nitya Kram) of the deity. The day begins with Manglaarti followed by Abhishek Snan, Shringar Bhog, Shringar Aarti, Madhyan Bhog, Rajbhog, Anosar, Uttapan, Shayan Bhog and Sandhyaarti.

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NANDA BHAVAN [GOKUL, UTTAR PRADESH] t was after midnight that father Vasudev scurried infant Kanha from his uncle Kans’ prison in Mathura to the house of Nand and Yashoda across Yamuna in Gokul. The village folks there got to know about him the next morning. So the festival is celebrated in Gokul a day later as Gokulashtami.

At Nand Bhawan, “Dadhikana” is Holi-type ritual where the deity and the devotees are drenched in a mixture of curd and turmeric. Raas Leelas are also an integral part of the celebration.

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TRAVEL

JANMABHOOMI TEMPLE [MATHURA, UTTAR PRADESH] hile Krishna Janamashtami celebrations in entire Braj region, comprising Mathura, Agra, Bharatpur and Hathras districts, are special, the highlight is certainly the Janmabhoomi Temple in Mathura, which is believed to be the prison cell where Lord Krishna was born. The celebrations that begin a day before Janmashtami go on till Chhathi Pujan or the sixth day after the birth with a midnight birth ritual, abhishek, special pushp shringar aartis, Ras Leela, bhogs jhankis, kirtans, satsangs and bhandaras. The ghats of the Yamuna river are spilling over with devotees, who descend from the neighbouring villages of Govardhan, Nandgaon and Vrindavan, as are the markets that are flooded with all of Krishna’s delights.

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SRINATHJI TEMPLE [NATHDWARA, RAJASTHAN] ne of the most loved deities of Vaishnava Sindhis, Marwaris and Gujaratis. Legends say that the black idol of Srinathji was being shifted from Vrindavan to a safer place during the Mughal rule, when the wheels of the bullock cart carrying it got struck in mud. The Srinathji temple was built on the same spot in 1672. “Chhappanbhog” is a special Janmashtami ritual, in which 56 kinds of delicacies are offered to the Lord and later distributed as prasad. The deity also gets a 21-cannon salute.

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GURUVAYUR TEMPLE [THRISSUR, KERALA] onsidered the Dwarka of the South, the Guruvayur temple is a creation of Guru, the preceptor of the Gods, and Vayu, God of the winds, to shelter the only remaining Krishna idol, saved from a submerged Dwarka. The four-armed, lavishly decorated Guruvayurappan is a much loved deity. Due to differences in the almanac, temples down South celebrate Janmashtami a month later as Ashtami Rohini. At Guruvayur, the special rituals include shobha yatras (processions), prasada oottu (feasts) and uriyadi (dahi handi).

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SRI KRISHNA MATH [UDUPI, KARNATAKA] his is the other legend about the only remaining Krishna idol, saved from a submerged Dwarka. This one has a sailor who stole it. But his ship was wrecked near Malpe and he was saved by saint Sri Madhavacharya. With a vision about the displacement of the idol, Sri Madhvacharya asked the sailor for it in return for saving his life and established it in the Sri Krishna Math in Udupi. Ashtami Rohini festivities culminate in Vitlapindi, a signature event in which a human pyramid is formed and a chosen boy or girl climbs up to break a pot of curds to the cries of “Govinda alare.”

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TRAVEL

DESIBEATS he national capital of Costa Rica enjoyed its years of fame as the political capital of this Latin American country and the centre of South American politics — until the IT boom of the 1990s hit USA and the Silicon Valley clearly made San Jose a city to remember within the USA. The third-largest city of California, San Jose earned its name from “El Pueblo de San José de Guadalupe” — the first civilian town in the then Spanish colony. Largest of the cities in the Bay Area and unofficially called the capital of the Silicon Valley, over a quarter of the population is of South Asian origin, matched by an equal number of Hispanics, majority of who are Mexican in descent.

Not surprisingly, as you drive

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through the San Jose area, over 200 Indian restaurants and an equal number of Mexican ones dot the culinary map of the city. As the home of the IT industry, immigrant population, global visitors and its own people form an interesting potpourri of diversity and diverse culinary preferences. Beyond the thriving Indian and Mexican restaurants, Southeast Asia, sea food wonders and bars is where all the action is seven days a week, and you’re never short on variety with the range traversing from Greek gyros places to Brazilian churrascarias, and Chinese and Vietnamese along the way too.

TRAVEL

As you drive through the San Jose area, over 200 Indian restaurants and an equal number of Mexican ones dot the culinary map of the city

by SONIA MOHINDRA

eing in the heart of California means that bars promote craft beers, craft wines and even craft spirits. Can you imagine walking into a bar with over 100 beers being produced locally?

Or finding a range of 175 on the tap? In India, the best we’ve probably reached on a top is a dozen. So Yardhouse with its 175 in Santana Row is a lot of catching up to do. I visited this enchanting bar in downtown San Jose called Paper Plane where you literally fly through locallyinfused and barrel-aged spirits done by the bar inhouse. The State of California, particularly the Bay

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Area, is gifted with some of the most eventempered weather in the world, making beer a 365-day drink. San Pedro Square’s Market Beer Company has the best of the local beer brews, along with more than 200 craft beers across bottle, casks, tap and actually, in all shapes and sizes. Bars are thriving, given the state’s ability to produce its own, as well as procure from the world with ease. And bars thrive all week, with special late hours on weekends when Silicon Valley parties hard.

Complementing great alcohol is the fresh availability of seafood in the bay area. And it’s not just about offering lobsters, crabs and the work, but about the experience they come wrapped in.

Every restaurant has a “crab” in their name — from Boiling Crab to Kickin Crab and even Blue Water ones. McCormick and Schmicks has become one of my favourites, known nationwide for its seafood and steak. They are a large chain based out of Oregon, with locations across USA and everyone, once over, eats at the Mecca of seafood. Crab cocktails and Surf N Turf Platters are a winner across all tables, as you walk down from the San Jose Museum of Art after

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half-a-day’s thorough association with art and history. The alfresco area and cool winds encourage people to sit outside, in what is popularly considered the area of the city centre. here are several crab festivals that take place in San Jose through the year but the not-to-be-missed one is the “Crab Cioppino Dinner” held by the Portuguese community bi-annually, usually in February and September.

On one work trip of mine, I found myself at this all-you-can-eat crab extravaganza priced at a mere $50 per person with unlimited crabs, wine, beer, house salad, special Portuguese bread, your fingers and your appetites. Everyone sits across long dining tables, akin to a community dining concept, and digs in with no cutlery offered for the crabs, only a disposable apron and your spirit to devour as many crabs as possible. Unknown people, across nationalities and languages, are bound by their love for this seafood and festivity rings in the air. Versions of these are held across the Bay Area, each with their own reason for gaiety but with the same degree of indulgence for the crab-lover.

The “Indiawale” are well represented with their large diaspora of culinary offerings and concepts. They’re flocked not just by Indians but the entire subcontinent and even the Americans wanting a try at the Indian masalas. At Madhuban, located in the heart of corporate

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centres of San Jose and just off the airport, and a flagship branch in Sunnyvale, hosts nearly 200 buffets at lunchtime on weekdays alone. Of these 200, almost all guests in the former location (called Sky Port) are either Americans or Westerners who come regularly for lunch and indulge in a buffet that includes tandoori chicken, Goan fish curry, rara murgh, Hyderabadi biryani and some very Punjabi fix-its like palak paneer, butter chicken, Amritsari chhole and pachranga achaar from Panipat on the side. shwini Kumar, the owner of Indian origin, is living the American dream, having moved to San Jose as a software engineer and then quitting to set up Madhuban as well as an event and catering outfit that can be seen serving specialised Indian cuisine,

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along with global offerings across weddings, official functions and even when Shah Rukh Khan goes to San Jose for a gig. He breaks into a jig at a desi wedding taking place, with full fanfare in San Jose and you know Karan Johar has made his mark on the Indian community here. Ashwini’s not the only one keeping the culinary tricolour flying, with the other success stories being Amber — one of the oldest Indian restaurants present in multiple locations including the post Santana Row area, Dosa and Curry Café — a chance find at midnight situated across the gate of the San Jose University and a few smaller ones with their own fan following.

Neighbour’s pride comes in the form of Shah Restaurant, owned by a Pakistani serving his own country’s cuisine, best known for his chicken curry korma, biryani and garlic naan. He’s a hit with the late night post-pubbing crowd as he’s open till the wee hours of the night on weekends.

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he story of San Jose can be read through the beer you chug or the coffee that marks the start of your day. Café culture in the city is given a boost with a large number of independent coffee roasters; and here it is at an artisanal level. The concierge and manager at the restaurant of Fairmont looked at me scornfully when I asked directions to the closest Starbucks.

Both and many others like them suggested local favourites for a “good coffee fix.” Over the weeks, one of my favourites became the B2 Coffee, specialising in drip coffees and cold brews. Their location in an industrial setting, where a lot of techies and corporates visit, only adds to the atmosphere of high-quality customised coffee and even fancy latte art done on your coffee cup for merely a dollar extra. Caffé Frascati was another discovery, home to the local music and art scene, with no conference in San Jose being complete

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without the out-of-towners heading to Frascati for an after-event coffee and banter. My favourite part is Frascati’s interiors — walls covered in photographs of various celebrities, artists, musicians, who have spent time at the place, beyond just the one-off visit. With a small piano located inside, don’t be surprised if you catch a well-known musician playing his favourite tune while others sip coffee unknowing of who’s the magic behind the piano.

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ny tour of San Jose is incomplete without a visit to the state university and when your tired feet want to rest, find Philz Coffee located across the main gate of the

university. True to their tagline “one cup at a time”, each cup is freshly ground, brewed and crafted when you order it; there is no concept of espresso and cappuccino from a machine because every cup of coffee is a fresh brew, then crafted to your taste preference (I enjoyed my brew cold, with cream, lightly sweetened). Over 40 in-house blends ranging from light roasts to dark ones, decaf and other speciality options mark Philz and there’s no surprise that there is always a line snaking till the road, especially when San Jose’s fire department and trucks pull up for their refills.

They start every shift by bringing the truck to Philz, tanking up on coffee and then heading out to duty; the students nod in agreement. nd as the sun sets on a city truly on the move, we find ourselves with friends and clients, relaxing with some special cocktails and Asian-fusion cuisine at the 10,000 square feet M-lounge that personifies the city’s ever-evolving palate and love for the good things in life!

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WIDEANGLE

AMIRA CHANANA’S pictures serve as a stamp of her travel moments across the globe

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nfluenced by her frequent travels to different parts of the world and her quest to capture every moment at its finest, Amira Chanana’s love for travel photography developed from the age of 11. All of 17 now, she is pursuing her education in the United Kingdom. The Palette Art Gallery presented Travelogue, an exhibition of her black and white photographs, at the Alliance Francaise de Delhi recently. “My lens is my second eye through which I reveal the spirit of a location. And I like to call my work, Chiaroscuro — the intrinsically intertwined light and dark — captured through this second eye,” she says.

Paris, France: Paris is known to be the city of love and romance. So I set out to capture exactly that in my last trip there. The Eiffel tour takes priority for most people who travel to the beautiful city but I wanted to capture its true meaning and what it stands for. The little cafes with sophisticated and authentic French food were an integral part of my journey. However, it was only when I visited the Jardin de Tuileries that I felt I was in the heart of the city, mingling with Parisians and admirers of Paris.

WIDEANGLE

Granada, Spain: Granada is a spectacular town in Andalucia that emphatically encompasses multicultural traditions within its small boundary. The town’s distinct Islamic architecture is amalgamated with Catholic Christian celebrations and traditions. For me, it was a phenomenal first trip to Spain that highlighted its rich history and delicious food.

Colosseum, Rome: The structural and historical presence of the Colosseum took my breath away. This monument has stood almost in the centre of Rome for thousands of years juxtaposed with the 21st centurydriven lives of citizens and tourists that surround it everyday. This makes the contrast between the past and the present vivid. It was so surreal that I could not resist taking a shot from each angle.

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WIDEANGLE

Beach in Mauritius: This country epitomises an oasis. Having been brought up in New Delhi and now living in London, the urban citizen in me greatly appreciated and loved the serenity and tranquility of this island. The inhabitants of the island were very friendly people and I could not have found a better place to relax and be one with nature.

Baltimore, Maryland, USA: Baltimore is a less appreciated and considered place in the USA. However, I stumbled on this underdog when I was transiting between Washington DC and Boston. The view of Baltimore from high above is just spectacular. And the Baltimore Inner Harbour makes you feel like you are not in a densely populated city of America but somewhere free of urban boundaries. This illusion created by the aesthetics of the city grabbed my attention and fascinated me to a great extent.

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NOTES FROM THE

ROOM It’s a tough call to get a country that loves its extra strong well-brewed milk based-chai to convert to something as subtle as fine leaf tea.

But once done, you have the tea lovers asking for more and figuring what they want to pair it with. Tea sommelier ANAMIKA SINGH shares some notes on the tea infusions created by her and what to pair these with NAVNEET MENDIRATTA

EXPERIENCE

HUMMING HOMEWARDS FIRDAUS Firdaus is classic green tea infused with marigold flowers, coxcomb and saffron.

It’s your typical day tea, very light on the palate.

NOTES: The first sip is a full bodied tea with an aftertaste of sweetness. There is a hint of smokiness. The sweetness comes from the cinnamon and then, of course, there are rose petals. And that balances the spice out. It is easy on the palate and yet you see some pronounced flavours of sweetness.

PAIRING: It is great to go with Indian food that is light in flavours, a meal that does not contain garlic or onion.

It is Oolong (a traditional Chinese) infused with spices with notes of orange and hibiscus.

NOTES: Unlike green tea that is non-fermented, in Oolong you have the entire leaf and it is semi-fermented.

As the process goes, in Oolong, it is the entire leaf that is steamed and dried.

The infusion includes cinnamon, rose, liquorice and Oolong.

PAIRING: This pairs well with kebabs and satay. It is slightly stronger and there is hint of Middle-eastern touch to it.

PINE-WOOD SMOKED It is a strong black tea, naturally infused with the smoke of the mountains — pinewood.

NOTES: This is full-bodied and well-rounded tea with a pronounced smokiness. It is classic tea smoked as part of the manufacturing process.

The smokiness is very woody and reminds a lot of people of bacon or bonfire.

PAIRING: Red meat. Infuse the leaf of this tea or baste it on a rack of lamb, it adds flavours. Add pepper or balsamic reduction to that and it makes for great marination. It works well with mutton and pork dishes.

FIRST FLUSH INFUSED WITH LAVENDER AND LEMONGRASS Premium leaf infused with light fragrant lavender and citrusy lemongrass NOTES: It’s a classic variety. So premium that you can’t do it till you get the process right.

This is Darjeeling tea, premium varietal. Light golden in colour. It has tannins but not very pronounced. It has grassy/flowery notes.

PAIRING: Pairs well with quiche or cheesebased desserts.

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SPORTS

More than a flight of fantasy

To be held in October at Bir Billing in Himachal Pradesh, Paragliding World Cup will add to the growing popularity of the sport

by V KRISHNASWAMY

t is a not a sport for the weak of heart. It is for those who dream of soaring with the kites while allowing the wind to caress their faces. From once being a hobby sport for adventure lovers, paragliding is fast becoming a soughtafter competitive sport.

Having been in existence since June 1905, Fédération Aéronautique Internationale (FAI), the governing world body for air sports and aeronautics, has been holding paragliding competitions since.

In 2015 alone, more than 60 have been planned across the world. The Paragliding World Cup Association (PWCA) has had a series of Pre-World Cup Class I across the world. India hosted one such event in 2013 and Nepal hosted one at the beginning of this year. At a level higher than the PWCA Class 1, there are five to six World Cups and then one final World Cup Super Final.

Bir-Billing, said to be one of the finest paragliding venues in India, will be hosting the first-ever World Cup in the country this October. Around 125-130 “pilots”, as the participants are called, will gather in the town, which is about 40 km from Kangra in Himachal Pradesh.

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Bir, the village where practitioners of the sport prefer to stay, is 14 km from Billing, which forms a natural take-off place for the “flyers.” With the picturesque Dhauladhar mountain ranges forming a backdrop, the thermals needed for paragliding are ideal here. According to experts, this is one of the very few places, if not the only one in the world, which allows pilots to soar in the skies for hours and over an expanse of 200 km with beautiful mountains all around and lush meadows below.

Sudhir Sharma, the Urban Development and Town and Country Planning minister, who is also the president of the Billing Paragliding Association (BPA), has been closely monitoring the progress of the event. “Steps have been taken to develop infrastructure of international standards for the championship. The take-off sites are almost complete,” he said. “The Paragliding World Cup will boost sports and tourism activities in the state as international participants, pilots and others will visit the Kangra valley during this championship.

Other activities to attract spectators will also be organised,” he added.

Said Rajesh Srivastava, senior vice-president of the BPA, “Paragliders from over 40 countries are expected to participate in the championship that will see nearly 130 world-class contestants, including men’s world number two Julian Wirtz from France and number three Juriz Vidic from Slovania and women’s world number two Kaludia Bulakova from Poland. The event will go a long way in promoting sports and tourism in the state.

We have in the past had a Paragliding Pre-World Cup and it was very successful. This World Cup has been given to India for the first time.”

One of the big reasons for the growing popularity of paragliding is that tourists, like keen paragliders, are now seeking thrills beyond just travelling. However, paragliding is not a sport for backpackers since even a 20-30 minute flight can cost as much as `7,000 to `10,000 depending on

What is paragliding?

Paragliding is a logical extension of parachuting.

While parachuting involves a “free fall” safely to the ground, in paragliding a “pilot” or a “flyer” first rides the air currents from the valley and the plains from hills and mountains to go up or down. Paragliders are themselves categorised according to experience and the number of flying hours they have logged. While Bir Billing in Himachal is one of most famous places in the world — said to be the second best after a site in South Africa — among other places suited to paragliding are Taiwan, South Korea and Nepal.

More than a hobby Already a part of the South-East Asian Games and the Asian Beach Games in Phuket in 2014, paragliding has almost made it to the short list of new sports to be considered for the 2020 Olympics in Tokyo. It is popular in Rio de Janeiro, Brazil, which will host the 2016 Olympics.

Paragliders are said to love taking off from the high points in the nearby places and then fly down to the world famous beaches of Rio. Meanwhile, Jakarta, Indonesia, where the next Asian Games in 2018-19 will be held, has also shortlisted paragliding as one of the “extreme sports” they want on the programme.

the equipment and experience of the pilot. But the fact that there is a growing number of people with such disposable incomes, especially foreign tourists, augurs well for aero sports as well as both Kangra and Himachal Pradesh.

WALKTHROUGH

Ek cutting chai Experienced-based event, Tea Trails, organised by Le Meridien, Delhi, had the participating group traversing the bylanes of Dilli 6 in quest of a kadak pyaala. More than the tea, it was the stories of the vendors that enthralled

by NAVNEET MENDIRATTA

Kulhadwali chai at Kailash Chand Jain’s shop, Chandni Chowk: They are famous for their chalu chai or so says the board hanging atop this 70-year-old dukaan, number 1263, in Chandni Chowk. But it has more to offer. Being run by the fourth generation now, the tea shop doubles up as a hakim’s seat handing out cure for jaundice, Hepatitis B and C with claims of high “success rate.” So, if you are not hung up on the quality of the leaf, we suggest you try their masala chai.

Spiked with a spices including nutmeg, saffron and ginger, it is quite a cup.

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Laxman Rao’s tea stall outside Hindi Bhawan, ITO: This man has 24 books to his credit, holds a masters degree in Hindi literature and proudly sells tea from his little stall. With much written about him, he is quite a favourite with the scribes on our desi “Fleet Street”, the BSZ Marg nearby. Be prepared to be regaled with tales of his journey — he was 10 when he came to Delhi — and his views on current affairs — he has strong ones — as you savour the cup by the road.

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Mittal teas and the Le Meridien experience: He is the second-generation tea businessman and a respected tea sommelier based out of Delhi’s Sundar Nagar. Vikram Mittal, an IIT Delhi alumnus, explained the finer nuances of tea tasting to the group. He left it to the audience to sample as many as five types of tea before sharing his knowledge on how to rate them — on the basis of the raw leaf appearance, aroma and the flavour. Now this one’s meant for finer palates.

Flavours of Dilli 6: What’s a trip to Purani Dilli without savouring some really good food. But since the trail concentrated on the tea experience, Le Meridien got cooks to rustle up a treat to round the event off. Bedmi puris, samosakachori, tikkis, chaat and besan ka cheela, the flavours were quite a mouthful.

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JEWELLERY

Shining very diamond purchase comes with a lifetime guarantee of jealousy. But that’s not the only reason why you should invest in diamonds. The fact that Jindal Diamonds give you a 100 per cent buy back guarantee on every purchase makes a diamond a sure shot asset. Besides, each piece is BIS hallmarked and certified by an international laboratory. And a team of experts assist you to make your shopping experience an exclusive one.

Jindal Diamonds also offer you a gamut of traditional designs as well as the latest trends from around the world. From wedding jewellery to small presents, platinum, designer diamonds and more, there’s something to cater to each one of your needs. And yet, that’s not all.

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E-store eeping in mind, customer convenience and preferences, Jindal Diamonds is coming up with an online store. With certified jewellery at competitive prices (nearly half of the other online stores), there are four jewellery categories for you to pick from: Diamond: Contemporary and classic designs Polki: Traditional polki, Hyderabadi polki (with diamonds) and Victorian polki Lightweight and affordable: For regular wear and

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asset

Jindal Diamonds give customers the security of investment while making every purchase an experience special occasions like Valentine's Day Exclusive range: Platinum and comprehensive jewellery and customised wedding pieces Solitaires: Experts help you pick the best from across the world, at the best possible rates.

Customised service ustomers have the option of personalised jewellery. Just make an appointment with the designer and an expert team will assist you in putting together your own design. Every woman has that one piece of jewellery she’s been perfecting in her head for years. It’s time to get it made.

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Chain

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A legendary embroidery carries enigmatic tales from a warring state of 4th century BC China to 18th century France to the discoveries of Marco Polo on the western coast of India and beyond

by GOPIKA NATH

Chain-stitch work on felted woolen carpets

wenty years ago, when I started working with embroidery, I tried to replicate a memory I carried in my mind’s eye, of concentric circles of chain-stitch that filled up an entire fabric. It was a vague memory, probably from childhood holidays in the Kashmir valley. I had learnt chain-stitch along with other embroidery stitches that the nuns taught, using regular needle and thread and not the hook used by professional artisans. It was tough to get uniform stitches and stop the fabric from distorting. My concentric circles became little round bubbles. To mask the lacunae in my technique, I stuffed the puffed-up areas with cotton and lined the base to secure the

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PHOTOS: GOPIKA NATH

stuffing. I didn’t attempt doing such elaborate chain-stitch again. Like many lessons learnt through my gaffes, I realised the value of skill. One of the oldest decorative stitches, chain-stitch is a sewing and embroidery technique in which a series of looped stitches form a chain-like pattern.

A few years later, I visited the idyllic valley, after a hiatus of some 30 years. I was there to conduct a design workshop and walked up to the first floor of an artisan’s home where the karkhana was housed. Smoke from a hookah billowed over his face. One of the craftsmen, Rasheed, was taking a break. His back against a wall with one knee up, the other folded and resting on the floor, dressed in a long white shirt and pyjama, he took a leisurely puff

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and got back to the unfinished embroidery draped across his raised knee.

Rasheed was doing chain-stitch embroidery using the ari or awl — the proverbial cobbler’s hook, which is used for almost all the chain-stitch work done in India. There is no historical evidence to tell us exactly where chain-stitch embroidery originated but the earliest is said to have evolved from the Mochi community in Gujarat and Rajasthan. Thirteenth century accounts by Marco Polo mention exquisitely embroidered leather carpets. But it wasn’t until 1518 that the Portuguese traveller Duarte Barbosa made note of the fine chain-stitch silk on the beautiful quilts of Cambay.

The use of chain-stitch on cloth is, therefore, a later development. ragments of fabric found in a tomb in China, dating 2nd century BC, show that chain-stitch was known to that civilisation earlier. It probably originated in the Neolithic period, which was the era that saw development of tools and ornaments. It is also likely that the discovery of silken thread led to the development of

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the first embroidery. Chain-stitch is traditionally done using silk or woollen threads but today cotton and viscose threads are also used. The technique of chain-stitch embroidery reached Europe about 1760 where it was called “Tambouring.” Tambour is the French word for drum and the embroidery technique acquired this name because of the drumshaped frame or hoop that was used for stretching the fabric while embroidering. hain-stitch is also called point de Beauvais or point de chainette and is said to have reached France via Italy, having arrived there via the China trade routes in the late Middle Ages. Tambouring was highly fashionable among the French aristocracy and Madame de Pompadour even had her portrait painted while working on a piece of tambour embroidery.

Adding to its many names, including ari ka kaam and moochi bharat, chain-stitch is called Zalakdozi in Kashmir. A local legend says that kashidakari or embroidery was invented by a rafoogar when a fowl stepped on some fabric drying out in the sun. Its imprint caught the attention of

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THREADBARE IMAGES COURTESY: GEISHA DESIGNS

(Left to right) Chinese silk, 4th Century BC (pic uploaded by Pericles of Athens); Chain-stitch embroideries using ari hook

the darner, who picked up a needle with coloured thread, stitching around the footprint to preserve it and a new technique of embellishment was born.

However, noted historian John Irwin states that Zalakdozi was probably introduced in Kashmir by Damascus craftsmen during Sultan Zain-ul-Abidin’s rule [1418-1470]. ccording to some accounts, this technique could have been part of the embroidery being done in Persia before the 4th-5th century BC. This narration from 17th century gives us a sense of the rhythm and technique used in Persia, which is similar to what is being done in many designer studios and karkhanas today: “The embroiderer takes a crochet hook (golab [or] suzan) with a wooden handle and pierces it through the cloth (foru kardan). Holding the embroidery thread (nah) on the reverse side of the cloth, he grips it with the crochet hook (nah pic kardan) and pulls a loop formed by it to the front (nah az dast-e cap gereftan [or] bala? raftan), and with this thread loop still around the hook, pierces through the cloth again, gripping the thread underneath, and pulling the next

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loop up, and so on, then producing the chain stitch.”

True to its nature, the chain leads us throughout the world with its linkages in history.

To distinguish between chain-stitch sewn by hand from those done with a hook, one needs to examine the back of the embroidery. Needlework that is done with a hook has a continuous thread without any joins whereas chain-stitch done with a needle will display separate stitches. ssentially a simple stitch to learn, it is done by bringing the needle up through the fabric and holding the thread with the left thumb. Insert the needle back into where it first came out, forming a short loop on the surface of the fabric. Take the needle through the back of the fabric, bringing the point of the needle out at the centre of the loop made on the surface. Continue making these loops and stitching them on to the fabric in this way and you will be adding your stitches to the legendary chain that has connected mankind through time and cultures.

— The author is a Gurgaon-based textile artist, art critic, blogger, poet and teacher

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HOTWHEELS

KUSHAN MITRA

hen you fly a Boeing 777-300ER, at take-off, two huge GE90 engines strain to provide over 1,000 kilo Newtons of thrust to lift 350 tons of aeroplane, fuel, passengers and champagne up in the air. But here is the funny thing, once the hard work has been done, the job of sustaining flight at up to 40,000 feet takes a minimal amount of engine power. Heck, some 777s are certified to fly for five hours over the Pacific Ocean on just one engine. And even then the single engine is gently humming away at less than a quarter of its potential. With both engines running, the pilots put them into what is called “Flight Idle” mode, where the engines are just about ticking over.

The reason we are bringing up aviation analogy is because of the car you can see on these pages today. The BMW i8, one of the most futuristic supercars in the world, definitely the most advanced piece of kit on Indian roads and a car that costs more than a small plane.

W Auto & tech expert

BMW’s radical new i8 is actually a vision of the future of motoring

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HOTWHEELS

Why is this car futuristic? Well, it is not just because of its looks, and we will get to that bit later.

This is because of the BMW i8’s incredible drivetrain. Usually when you are paying top dollar for a supercar, you expect to open the rear cover and see a huge thumping lump of machined aluminium with titanium bibs and bobs. The engine is an important reason you buy a supercar. he problem is that in the i8 you lift the rear cover and see a little bit of storage space. Lift another flap and you finally see the engine cover for a 1.5-litre 3-cylinder engine.

This is from the same family of engine that BMW fits in the latest generation of MINI. And while with some fairly advanced engineering and a few waves of a magic wand, BMW has managed to eke out a fairly incredible 231-horsepower out of this engine, it is just the base ingredient in the i8’s secret sauce.

The seasoning is provided by what is between

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the front wheels. The electric motor that draws its charge from a Lithium Ion battery that sends 131horsepower to the front wheels. Combined, the BMW i8 has 362 horsepower. That might sound like a lot but doesn’t come close to the new M3/M4 which has 414 horsepower, let alone the 550-horsepower plus unit under the bonnet of the M5. Yet, the i8 can accelerate at a rate as fast as either of its purely-petrol powered siblings and go plenty fast as well. In fact, the i8 has a similar 0100 time as the M3. art of the reason is because of the way the i8 looks. This car is extremely slippery through the air and it isn’t just because the car sits low to the ground, so low in fact that ingress and egress are extremely clumsy thanks to the scissor doors. Particularly, if you are a person with a slightly high Body Mass Index. The rear light cluster is shaped like an angled spoiler. Vents, dams and inlets are placed around the car. As a

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result, the car has a co-efficient of drag of just 0.26. Although, that oddly is higher than both the new C-Class and S-Class from Mercedes, but still remarkable for a performance car which also needs drag, both for stopping and increased grip. hen again there is the fact that this car’s chassis is almost exclusively constructed from lightweight materials. As you open the doors, you notice the naked carbon-fibre weave. And everything else is superlight as well, the other panels are mostly screw-on or clip-on plastic panels which BMW claims will keep repair costs low. Even though the battery pack weighs a bit, the kerb weight of the car is around 1500 kilograms with near-perfect weight distribution.

But the most important reason that this car can get from 0-100 kilometres per hour in 4.4

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seconds is because when you floor the accelerator what happens is mind-boggling. Not only does the turbo on the small petrol engine spool up quickly, you notice the power output meter (instead of the standard rev-counter on most cars) rise rapidly to 100 per cent. But this is where the electric motor kicks in as well. The response, is quite literally, electric. uch like the Boeing 777 at the top of this piece, the i8 needs the power to get up to speed. Once at a certain speed, the car requires next to no energy to maintain it. And visible evidence of that fact is on the power meter, to maintain a steady 100 kilometres per hour, the car engine is using just an eighth of its available power. But the great part is that the engine is also acting as a generator

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HOTWHEELS

recharging the batteries as you drive at a steady speed. This is where the car’s shape, size and advanced aerodynamics come into play.

But eventually you need to brake and like on most hybrid cars, the i8 also uses a flywheel attached to brakes to generate electricity. The 96 kilowatt electric motor can also be charged from a domestic power outlet at home, and according to BMW, the car’s battery charges up in about three hours.

This is important because there is also an allelectric drive mode, which gives the car a range of around 36 kilometres. Not huge, but considering the length of the average daily commute in city traffic, that is actually more than enough. And whenever you need a bit more power, the petrol motor kicks in. Frankly, this is the best of both worlds, and also clearly the future of cars. f there are some negatives about the i8, it has to be the noise which is artificially generated.

It does not sound the same as having a huge throbbing mass of metal behind your shoulders.

And while carmakers do their utmost to keep vibrations down, there is a tingling sense of excitement when you can actually feel eight, 10 or 12 cylinders move rapidly.

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The other negative is, of course, the price. At around `2.5 crore, this is not what you would call cheap. The BMW i8 is not as fast as other similar cars such as the McLaren P1, Ferrari LaFerrari or the Porsche 918, which also boost the output from a petrol engine with electric power.

But all of them have much larger petrol engines and extremely limited range on the electric motor alone. The Ferrari actually only uses the electric motor as a booster, lacking an all-electric mode. But those are hypercars that cost over $1 million, which would make an Indian imported version cost between `14-15 crore. So compared to these hypercars, the i8 does seem like extremely good value. And it does look so, so good. nd there is another thing, thanks to the combination of the batteries and a small petrol engine, the i8 delivers phenomenal fuel economy. BMW advertises 47 km per litre but even when driving with a leaden right foot, this car delivered a fuel economy that would make an Indian small car proud.

For more better than it is worse, the i8 and its family-hatchback sibling the i3, which is yet to be launched in India, are the future of the motorcar. Sure, there are small kinks that the engineers at Munich will iron out and as battery technology develops, your columnist’s experience on a wet July morning will be a totally normal one in a few years.

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INCONVERSATION

58 EXOTICA / SEPTEMBER 2015

INCONVERSATION

er debut fashion line in 1991 was choreographed by Jonathan Hollander and Mallika Sarabhai and presented on the ramp by dancers from the latter’s Kalpana Dance Academy. But NID graduate Sandhya Raman ensured she trained herself in dance before she started designing costumes for everyone from Bharat Natyam, Odissi, Kathak to ballet.

“When the Pleats Dance,” an exhibition held in New Delhi recently, traced the history and evolution of her costumes designed for Bharatanatyam dancer Geeta Chandran over four decades, through mannequins, photographs and costume displays.

Costume H drama Designing was a choice, dance was incidental. But designer SANDHYA RAMAN has put them both to good use together

by RITU PANDEY photos by PANKAJ KUMAR

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INCONVERSATION

How different is costume designing from clothes?

Dance costumes as compared to theatre get-ups have limitations. Yet they must express mood, ambience, carriage and the personality of the character within those constraints. So they need both thought and investment. But dancers themselves hardly make any money from performances. How do they sustain a constume?

Those like Jonathan Hollander, Anita Ratnam, Geeta Chandran, Aditi Mangaldas, Leela Samson, who still realise the importance of costume in dance, invest in it.

How does this challenge a costume designer?

No dancer now wants to stick to just doing the traditional. They themselves are experimenting and pushing the boundaries, so they want costumes that support them. And then the body also changes with age. So the aesthetics of dressing have to keep evolving according to the subject, theme, performer. The designer must be able to take instant cues.

But the purists are always happy with designers?

Costume designers are not fashionistas. You have to let a costume designer understand the ethos of your production, the parameters within which the dance form and the garment work. But the sad part is that a lot of designers don’t work with dancers, so they have little understanding of the dance form and its aesthetics. Sometimes in their zeal to experiment, they go overboard. A costume designer must know where to draw the line. Experiment but how much.

Are there a lot of costume designers?

It’s still a niche sector in the performing arts. But it’s growing. There’s Lakshmi Shrikant in Chennai and a few others but they are not trained costume designers. Because costume designing needs a vision. I wouldn’t run down their work though.

We all work on very tight budgets. And within their constraints, they’re all doing good work.

What is the process of designing a dance costume like?

There’s no written text on dance costume but it is significantly mentioned in Bharat Muni’s Natya Shastra and Aharya. Then, of course, you seek inspiration from Indian temple art. I work keeping the dancer’s body in mind. What suits her, what fits her and the theme. I build a look for a dancer using only natural fabrics. I don’t do one-size-fitsall and I don’t do repeats.

Of late, there’s a lot of government attention on handloom. How do you see it?

I’ve been working with handlooms and weavers for the past 25 years. We have to identify our strengths and celebrate them. We’re doing it now.

And dance has become a very big medium for that. Even if 10 people see a dance performance in a beautiful silk saree, it does stir their curiosity about it, its colour, fabric and weave... So Kareena Kapoor may inspire people with different things on the celluloid but dance is a different sort of artistic inspiration.

Women in cities are also giving up the saree for Western outfits.

It’s because of the comfort quotient. Because they think the saree is cumbersome. Fashion is a cycle, it goes and comes back. I don’t worry much about these as long as we know what our fabrics and their strengths are. The entire entourage of Bollywood women can sashay down the Cannes red carpet in gowns but watching one Nandita Das in a saree there is so empowering for an Indian. You can’t imagine the amount of damage that mass media does by not patronising our traditional attires.

So is the government attention enough?

The government focus must first go to the Republic Day parade. Stop all the non-sensical things the performers wear. Stick to traditional attires in traditional fabrics because the world is looking at it. And update the viewers about every garment out there, its vocabulary. That can be a great start. India is a country full of textile subtleties.

All of which need to be celebrated, especially by our mass media. Not the Zaras of the world. They have enough followers.

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School in the

jungle I

t was August 18, 2009. The rain had cast its green spell all around and the forest was enveloped in thick and tall undergrowth.

With three lactating cubs, the Pataur Tigress had an increased and frequent diet requirement. But with the heavy green cover limiting her visibility, she had failed to grab a sambhar or a chital kill. As hunger made things unbearable for her and her cubs, that day, the unwritten pact of peace between the humans and the tiger broke down. As the night set in, the tigress entered a nearby village of Pataur and killed a cow. Pataur shares its boundaries with the Bandhavgarh Tiger Reserve.

The prey was too heavy to be dragged inside the forest. So after having a good meal for the night, she decided to come back for a subsequent helping. Some villagers were quick to react. They

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laced the carcass with poison and patiently waited for her return. Everything went on expected lines from that moment onwards. The tigress came to the kill late at night and took a few bites of the poisoned meat. Before she could realise, the pesticide started reacting and she rushed in search of water, some 3 km away under a pulia (bridge).

However, it was too late by then. Within 72 hours, internal hemorrhage led her to a painful death under the same pulia (bridge).

A tragedy it was but a bigger one lay ahead.

The Pataur tigress had left behind three fourmonth-old cubs who were totally dependent on her for food. They knew nothing about hunting on their own and were certainly doomed to perish in a few days. As the cubs waited for their mother to return, the forest department of Bandhavgarh stepped in. Several patrolling parties were rushed

WILDLIFE

The death of the Pataur Tigress in 2009 forced the Bandhavgarh Tiger Reserve to set out on a unique experiment — training her orphaned cubs to kill

by NAVIN M RAHEJA

in the region and the cubs were finally tracked down in the afternoon of August 19. They were tranquilised and shifted to an enclosure in the Magadhi zone of the reserve.

It was the afternoon of a busy day when I got a call from the forest department, giving details of the episode and asking for my possible help. Should they be sent to the zoo and imprisoned for the balance life? Or should we try to give them a chance of rehabilitation in the forest? Discussions went on and on.

K Patil, the field director and HS Pabla, the Chief Wildlife Warden of Madhya Pradesh, then embarked on an unheard of course of action. They decided to teach the cubs the ways of the wild. However, it was easier said than done. For one, it is the mother who usually trains her cubs. Two, there was no reference material or scientific study to fall back on because nothing like this had ever been undertaken before anywhere in the world.

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NAVIN M RAHEJA, Chairman and Managing Director, Raheja Developers Limited, is a wildlife enthusiast and a passionate photographer.

In the past 35 years, he has made several contributions in the field of conservation at various levels. A former member of Project Tiger’s Steering Committee, under the Ministry of Environment and Forests, he worked persistently to ensure that the big cats survive in India. He is also Chairman, Wildlife Conservation Society of India. One with a holistic vision, Raheja believes that development and protection of environment can happen simultaneously.

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WILDLIFE

hat is when I came in. The forest department graciously accepted my request to install close circuit CCTV cameras at the enclosure. This was essential to monitor the cubs’ movement as well as their individual personalities. As Park Ranger Lalit Pande later remarked, it was primarily because of the CCTV footage they collected over the next nine months and understanding of the cubs’ behaviour they developed that the prospects of success started to emerge.

Although busy with my priorities as the Managing Director of Raheja Developers, I made it a point to visit the enclosure at least once every month mainly to monitor the situation and to ensure that the experiment was proceeding in the right direction. The cubs were very cautious and alert. They always detected our presence and would not appear unless we remained in the camouflaged machan (scaffold) that had been constructed overlooking the pond in the enclosure.

Ajay Suri, Asif Khan and I along with Patil Saheb hid in the machan for days together.

Initially, say for the first four months, the cubs were fed on dead meat. They were also lovingly named by the staff as Raja, Rani and Rajkumari. I must add here that for over a year, no tourist Gypsy was allowed near the enclosure. This was important, to prevent unnecessary human imprint on the cubs. Gradually, live meat in the form of chicken, goats and piglets were pushed inside the enclosure. After a few hits and misses, the cubs started tackling the small game with ease.

And they also started gaining mass, as well as

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developing individual streaks. The male, Raja, turned out to be the boldest of the three, while the two females preferred to stay back.

Their first big kill, a padda (lamb), was witnessed by us through the CCTV with a lot of intrigue and challenge. As the cubs, now 11 months old, came closer to the padda (lamb), it charged on them. Over the next two days, the padda (lamb) became the hero in the enclosure, forcing the sub-adult tigers run for their lives. The footage revealed that it did not even let them sleep.

This competition to survive lasted for two days by when the padda’s (lamb) faculties gave away and the tigers, overwhelmed with hunger, learnt to work with a collective strategy and strength. The padda (lamb) was finally brought down by Raja and Rani attacking together first and Rajkumari joining the fight later. y now, the cubs were 15 months old and the enclosure height became accessible as we realised one night. Rajkumari ventured out of it, jumping over the fence. Our CCTV monitor was about 200 yards away from the enclosure in the forest chowki at Magadhi.

Luckily, the caretaking forest guard saw her jumping out of the enclosure on the CCTV and promptly informed the authorities. We, too, were informed and asked to join in the operation to get her back.

We collected some 20-25 people and gave them lathis (sticks), cans and drums to make noise for a haka party so that the tigress could be driven back in the enclosure. The possible eventualities

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WILDLIFE

and caution were discussed and instructions passed on in a training session. Everyone looked upbeat and courageous enough to handle in case the tigress charged. They all vowed to stand by each other and not run away should the tigress charge. he haka started and the tigress also started to encircle the fence looking for any entry.

Asif and I were on our makeshift machan some eight feet above the ground and highly upbeat about the video that was being shot.

And suddenly all hell broke loose — the tigress charged on the haka party. So strong was the roar and charge that the bravehearts ran helterskelter for their lives. All lessons of bravery and collective action went up in smoke and within seconds there was no one around — some hiding in the parked vehicle and the others on the closest tree. For the first time, I realised that my eight-feet high machan was no guarantee to my life from a marauding tiger which had already jumped over the seven-feet fence. It was my turn now, I thought to myself.

But it was too late to think and evaluate. We were within the reach of the tigress in rage and instinctively abandoned our cameras to go into a hiding huddle over the machan. The charge had stopped for well over 15 minutes and there was no more roaring. Now everyone had started communicating from their safe settings when I lifted my head to see where the tigress was… I saw her inside the enclosure with her brother and sister.

As we were the only ones overlooking the enclosure, I took the courage to put this across to Patil Saheb,

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who promptly brought along the guards in a covered jeep and got the gates closed. fter about 18 months, the male was shifted to another enclosure nearby (to prevent any chance of in-breeding). By now, the three could easily kill any spotted deer put in their enclosure. Finally, they had learnt how to hunt. By the end of 2010, it became clear that the tigers had learnt all the tricks, which their mother would have taught them.

But the big question remained unanswered: would they be able to survive in the wild?

Unfortunately, in 2011, one of the tigress’ died.

Soon after, the forest authorities released the other two, probably in Panna or some other forest reserve of Madhya Pradesh. I am informed that the male cub has moved to the Satpura forests and has turned out to be a handsome and territorially dominant male.

As I conclude this story waiting to board the aircraft, Vinay Varman, the Field Director of Bandhavgarh, has called to reconfirm that both the cubs are doing fine. Their release in the wild has spawned a whole new generation that is roaring free in different corners of the planet.

I’ve done my bit for the sake of an animal which has held me under its spell for the better part of my life.

(For already published stories and films on wildlife which have run on National Geographic channel, Doordarshan National channel and Doordarshan (India), please log on to www.rahejagroup.org)

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AUTHORSPEAK

Trained in mathematics, lawyer, practising Wiccan and now the author of Bhangarh to Bedlam – Haunted Encounters, DEEPTA CHAKRAVERTI, explains how science and mysticism can co-exist by NAVNEET MENDIRATTA

Decoding the

unexplained

ou must sit and read this book in the Lodhi Gardens,” she smiles at me and suggests. “Go at sunset, just before twilight. Sit where Sheesh Gumbad is, that’s the point…” she trails off. Having read the book, I knew she was referring to her encounter with a scholarly soul from the Lodhi era.

THE TWO WORLDS: I am working with two sides, where each side feeds the other. The general perception is that if you have something to do with the supernatural, you’d probably have hair standing on top of your head or flying on a broom. And if you are a lawyer, you’d have nothing to do with the imagination — just the pen, the paper and plenty of file work. But that is not the case. It is possible for the two worlds to co-exist.

WRITING THE BOOK: The 12 stories in the

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book are actually non-fiction accounts. These are true encounters. It was fairly easy for me to put together this book mainly because I keep jotting down details when I come across anything that does not strike me as normal. It’s a part of the Wiccan tradition to make a note of things that you observe. Every Wiccan keeps a diary or a journal called the book of shadows where you write down anything that strikes you as not ordinary or plain interesting. Sometimes, it could be an observation or a psychic experience. What I did was to transcribe some of my Wiccan experiences over the past few years.

GROWING UP IN A WICCAN HOUSEHOLD: As a child, a lot of Ipshita’s (her mother and Wiccan high priestess) stuff was accessible to me — manuscripts that went back many years, her crystals and other things related to wicca. I was privy to her regime and her way of

AUTHORSPEAK

life. And perhaps from that young an age, I became a part of it inadvertently, if not actively.

And when you are that age, you absorb a lot of things. I slowly gathered that while Wicca has a lot of beauty to it, it is also very monastic at the same time. I was particularly impressed by the way she blended scientific with mystical. I am blended both ways. Only, my inclination has taken me to the research area.

FEAR OF THE UNKNOWN: The problem or scepticism arises from the fear of looking beyond.

The West has fantastic research on what happens to consciousness beyond life. In India, we are unwilling to walk the middle path. We are a country built on superstition. The West, on the other hand, attributes it to anthropology, it likes to investigate — find out what traditions had to say, how far it dates back.

I have an unconcious spirit meter at work. I could be at a bank teller and in the middle of something, I would notice something come up. Initially, I would gape but now I have learnt to handle it better. A lot many of us have this special ability. I tell everyone not to fear the unknown.

Use your own thinking, logical mind to decipher what is happening around you.

THE PSYCHIC BRIGADE: The

THIS IS MY FIRST BOOK. I AM PLANNING TO WRITE AN ESOTERIC TRAVELOGUE NEXT. I WOULD LIKE TO WRITE ABOUT DIFFERENT PLACES AROUND THE WORLD, ABOUT HIDDEN ASPECTS THAT ARE NOT KNOWN TO PEOPLE

psychic brigade is the research department of the wiccan brigade. Before heading out, we do a lot of research on the place and then we count on our experience. We carry with us our compass and the electro magnetometers. Any experience or encounter is half instruments and half perception.

Your perception is something that makes you use the instrument. In wiccan brigade, our senses are tuned to that. Otherwise, you may just walk through and not know anything. We have also documented our research and shared it with the people at seminars with scientific evidence.

ESOTERIC TRAVELOGUES: My experiences made my writing easier. I wanted to bring something out that would show that there is no fight between science and mysticism. This is the essence of Wiccan practice. It is important to take the superstition out of the whole thing.

PUBLISHER ROW: One of my stories caused me to lose my original publisher, who gave in to the demand of a business lobby only because they “thought” I had written something against them. It was then taken over by Life Positive. And while my book was talked about in the rest of India, my own state Bengal boycotted me.

Bake like a pro Baking was never this easy. MASTER CHEF AYUB QURESHI of Radisson Blu Plaza Delhi, Mahipalpur, demonstrates how to do a foolproof Tiramisu recipe

by NAVNEET MENDIRATTA

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CELEBCHEF

INGREDIENTS [For 12 portions of 100 gms each] Egg yolk 10 nos; Breakfast sugar 100 gms; Mascarpone Cheese 500 gms; Whipped cream 500 gms; gelatine: 10 gms; Amaretto 30 ml; Old Monk 100 ml and Coffee Liquor 100 ml FINGER BISCUITS Egg yolks 10 nos; Breakfast sugar 50 gms; Egg white 10 gms; Breakfast sugar 100 gms; Flour 250 gms and Icing sugar to dust

Add the Mascarpone cheese, whipped cream, melted gelatin, Old Monk, Amaretto and mix well.

Take hot coffee liquor and keep on the side.

To prepare the finger biscuits, whisk egg yolk and egg white separately with sugar until it is fluffy and light.

Fold the flour into a mixture.

Spoon it in a piping bag and pipe it over a sil bad in the shape of a finger

Now layer the Tiramisu. Dip the finger biscuits in coffee liquor, squeeze it and place it at the bottom of the glass.

Dust it with icing sugar and bake it in oven for 5-7 minutes at 200 degrees C in a pre-heated oven. Remove and cool it.

Cover the biscuits with Mascarpone Cheese mixture. Repeat the latter twice, topping it with the cream.

Cover it with plastic wrap and refrigerate it for at least three hours.

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To prepare the cheese mixture, whisk the egg yolk and sugar until it combines well.

Dust it with cocoa powder and serve chilled.

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GURUSPEAK

SRI SRI RAVI SHANKAR

A spirit

Spiritual guru

Silence the incessant chatter of the mind and accept the world the way it is to reach your soul

he qualities of the spirit are love, peace, happiness, compassion, commitment and understanding. Anything that nurtures the spirit is spirituality. Freedom is dropping whatever burden you feel in the mind. What is it that stops you from experiencing that deep inner peace? It is the chattering of our mind. That is what blocks your mind from settling in silence. Just drop everything. Have the sankalpa (positive intention), “I am happy, content and I don’t need anything.”

When you are free, bliss follows you. If you are chasing desires, there is no freedom. The nature of your spirit is bliss. God is Truth, Consciousness and Bliss (Sat-Chit-Anand). These cannot be measured and this is what you are. The everchanging things and events around you are Maya. If you are drowned in the little things that are not permanent, life is very unstable. Small things upset you and your mind is caught in cravings and aversions. Drop all these and free yourself.

In life we come across people, both foolish and wise. Those with varied behaviours, tendencies and emotions. Ultimately everything is a part of the

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GURUSPEAK

Universal Spirit, a part of the One Reality. So keep moving ahead with total acceptance. At times we become choosy in what we accept. We accept a situation but not ourselves. Or we accept ourselves but not the people around us. Neither of these alone can give you a sense of completion or freedom. You have to accept both and let things be.

This is the way to go inward. Then you are able to go to the centre. Once you are at the centre, then whatever sankalpa you take starts to manifest and things start happening. For the mind to be able to go to its source, the mantra is — let it be! nce you find your inner strength, nobody can take away your peace. When you are centred, you can manage any situation, howsoever complex. There may be a thousand reasons to feel depressed but keep moving with one conviction, “I am not going to let the world around me bury me as long as I am alive!” Life is a mix of things that you like and you don’t. Every pain also adds depth to your life. It is also an instrument for you to progress in life.

A boy and girl were walking and the boy said, “God is so stupid. He has put such a big pumpkin on such a frail vine and little fruits on this big Peepal tree, which can hold the weight of big fruits.” It was a sunny day and the two sat down under the tree. As he was resting, a fruit fell on the boy’s head and he had the realisation, “Oh, God does have brain. If this tree grew pumpkins and one of those had fallen on my head, I would have been finished.” Many a time, it takes a while for us to realise the intelligence present in nature.

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emember that Nature has tremendous intelligence. Have you ever seen animals overeat or oversleep? No, they live in alignment with nature. A mother knows how to give balanced food to her child. Just because the child wants only dessert, she will not keep feeding him that, otherwise she’s not a good mother.

Similarly, nature provides you with many tastes. It is time to grow up and appreciate the balanced diet (good things and bad things) that you have been provided in life.

Freedom is when you have accepted the whole creation the way it is and people the way they are. It is also giving everyone else the freedom to think whatever they want to. Then you’ll find you’re so much at peace with yourself. And this sort of peace dawns when there is forgiveness and compassion. Broaden your vision and know that life is much bigger than the small events that take place in it. Unpleasant events, which do not bring you comfort or which appear to give you misery, rob your smile. Problems come and go. But there is a power that guides you and takes care of you throughout. So keep faith. Take charge of your life. Tell yourself, “I am responsible for my happiness and nobody else.” This is the spirit and this is freedom.

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here there is football, there is beer, it is said. You can only imagine how much beer will be downed now that the English Premier League is officially on. Delhi, however, has a special reason to cheer now that the state government has allowed setting up of microbreweries at hotels and restaurants in the city. While neighbouring Gurgaon, along with Bengaluru down south, pioneered the craft beer revolution in India some eight years ago, legal hurdles so far kept the national Capital from having a quaff.

However, all that is about to change, says Ishan Grover, the man behind Gurgaon’s Lemp Brewing Company — India’s first international microbrewery brand — and among the handful of master brewers in the country. “Since Gurgaon got Howzatt, the country’s first commercial

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microbrewery in 2008, craft beer has brewed for itself a `250-crore market, served by around 45 breweries,” he says. Research firm TechNavio predicts that to grow to `50,000 crore by 2018.

BEER HUG rewing arrived in India in the mid-1700s.

The demand for beer in the hot Indian summer by the British administrators and troops was so great that it led to the creation of a completely new style of beer which could survive five months of ocean voyage. Thus Indian Pale Ale (IPA) was invented by George Hodgson in his London Brewery. For over a century, IPA was shipped with every voyage and became very popular in Britain and North America.

In the late 1820s, Edward Dyer moved from England to set up India’s first brewery in Kasauli, producing Asia’s first beer, Lion. While the Kasauli

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BEHINDTHESCENE

With the Delhi government clearing the decks for establishment of microbreweries in the city, an idea of what goes inside such a unit becomes imperative.

Manhattan Craft Brewery lets us in

by RITU PANDEY photos by PANKAJ KUMAR brewery site was converted into a distillery which Mohan Meakin Ltd (set up by British businessman HG Meakin) still operates; Lion, the number one beer in India for over a century from the 1840s until the 1960s, is still available in north India.

SMALL CHEER ut a micro or craft brewery is a different ballgame. It is a small unit which produces smaller quantities of mild alcoholic beer in traditional ways. The opening of microbreweries in Delhi, says Grover, will help in the promotion of mild alcoholic beverages weaning away youth from strong liquors. “Free of additives and preservatives, it’s a healthy alternative.”

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CRAFTED TO PERFECTION o how does a microbrewery work? Well, the process involves:

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BENEFITS OF A MICROBREWERY o Use of electricity for boiling and no bottling, keep away air and noise pollution. o The solid waste produced is biodegradable and can be used as cattle feed. o Cleaning in Place (CIP) systems allow treatment of waste water. o Open massive employment opportunities o Help increase revenue of sales tax and excise departments.

MILLING/GRINDING: Barley or/and wheat malt is weighed as per batch requirements and milled to powder. Only the endosperm of the grain is used, the husk is left whole.

MASHING: The milled malt is treated with water and the whole mixture is subjected to a time temperature programme. Mashing extracts wort or soluble materials containing fermentable sugars, amino acids, minerals and vitamins from the malt.

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BEHINDTHESCENE

MATURATION: After fermentation, most of the yeast is removed and the fermented wort is matured for 10-15 days. The beer prepared is transferred to tanks ready to be served.

CRAFTED FLAVOURS

LAUTERING AND WORT BOILING: The solid matter is removed and the wort is boiled at 100°C. While boiling, hops are added to the wort.

Hops is a flower from a vine, Humulus Lupulis, which produces bitter and aromatic compounds that give beer its distinct taste and aroma.

WHIRLPOOL/CENTRIFUGE: The wort is then centrifuged to allow any suspended matter to settle down.

WORT COOLING: The clear wort thus collected is rapidly cooled through a heat exchanger from about 100°C to 10°C and collected in a fermenter.

FERMENTATION: In the fermenters, the yeast is added. Over the next 5-7 days, the yeast converts the fermentable sugars to alcohol, carbon dioxide and other flavour compounds.

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raft beer, unlike a canned one, has a rich texture, smooth taste and fresh aroma. “In wheat beer, addition of oranges, oatmeal, coriander and sometimes even mangoes lends it an extra flavour. For our Special 40 beer, the water used matches the water profile of Vienna,” says Grover, elaborating on his innovation.

However, it’s the growing popularity of the drink in Delhi-NCR that has him brimming with optimism. “Delhi-Gurgaon, in the next three years, will have around 100 brew pubs.

It’s a huge employment opportunity. But unfortunately, with no education for craft beer production, there are hardly any brewers. I already need 20 brewers and 60 helpers, of which I have none. I am in talks with a UK-based institution for setting up a vocational college in brewing beer,” he adds.

Looks like the happy hours are here to stay.

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DRINKS MAGANDEEP SINGH

Sommelier

While making wine may be science, enjoying it is truly an art form.

Here’s some of the more elaborate paraphernalia that you must own, if you love your wine omeone once commented that it isn’t enough to know how to do something. Vain as it may sound, the statement continues, and vain as it may sound, it is important to look good while you do it. For when it comes to art, form is regarded by many as much a feature of aesthetic as execution. And while making wine may be science, enjoying it is truly an art form, even if a decadent one. So once you have the basics covered — corkscrew, glasses, maybe a simple decanter — it then becomes essential to go a step ahead and make sure one has some of the more elaborate paraphernalia that can come in handy when trying to impress others while you nonchalantly settle back with a glass.

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DRINKS

CORAVIN: Perhaps the hottest system to hit the wine world is this gadget which can extract wine from the bottle without removing the cork at all.

Coravin sticks a needle into the bottle and gently extracts the wine, all the while replacing it with inert gas.

Expensive but worth the money if you wish to drink your precious stock without risking spoilage.

WINE PRESERVATION SYSTEM: Not all wines are worthy of Coravin and in such cases one needs a way to preserve opened bottles. What I personally have found to be rather reliable is the kind made by the Spanish company, Pulltex. It has a pump mechanism built into the cap which can be used to remove some of the air inside the bottle to create a quasi-vacuum, thereby reducing the risk of oxidation.

WINE THERMOMETER: We know that whites are to be had chilled and reds, aptly cooled to emulate 19th century European “room temperature.” But how can one be certain that the wine is at the right temperature? Simplest way is to slip on a digital thermometer and know for sure. Menu makes a very lovely wine thermometer that wraps around most bottles. It isn’t clinically accurate but as long as you don’t linger with a bottle for ages, will work just fine.

WINE COOLING: Sure you can empty a small ice bucket and fill it with ice before awkwardly trying to fit a wine bottle in it, or you could just stand it in the fridge but a proper wine cooling would be something that not only cools the wine but also keeps temperature. The cooling rods seem to be a good bet: filled with a special coolant, you leave these in the freezer and once a bottle is opened, you stick it into the bottle. Sure you need to take some wine out but the rest will stay cool for longer even if the bottle is not kept in a proper ice bath. Can be useful, especially when you don’t want dripping bottles being passed over dinner tables. These rods have a pourer built into them, so one can continue serving wine as normal without the need to remove them every time one reaches for the bottle.

WINE AERATION: To enjoy wine it needs to be properly mixed with air for only that brings out the aroma.

Swirling is one way, another is to pour it through those weird contraptions that make a hissing sound as they pour out the wine (Vinturi makes a popular version). But nothing beats the efficacy of hyper-decanting. This involves pouring wine into a blender jar and then blending it at high (pulse mode) speed for about 30 seconds.

The result, as they claim, is the same as decanting a wine and leaving it to breathe for at least 2-3 hours! Not bad,if you are in a hurry. From

personal experience, I can assure you that hyper decanting does indeed open up the aroma of a young wine but it also takes away some of the tightness and grip, thereby making the wine seem a bit soft, something that certain drinkers may not enjoy, considering that they paid for a heady, intense bottle. Only caveat here is to ensure that the blender jar is odour-free and doesn’t add its own blend of spices and herbs to the wine’s aroma profile.

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DIET KAVITA DEVGAN

Nutritionist and dietician

SEEDS OF GOODNESS Packed with nutrients and extremely underrated, seeds can do wonders to your health. Incorporate these in your diet and make the most of their goodness

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o what’s small, extremely compact yet very potent and delivers magnified health benefits? Seeds of course. These pesky packages have been ignored for too long but even small amounts are extremely beneficial. Extremely underrated, these can do wonders to your health. They may be small, but are extremely mighty. So incorporate then consciously in your diet and try to eat them daily; besides health they add a tasty crunch to your diet too. Pick your favourite or rotate them in your menu.

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ery high in antioxidants and naturally balanced in polyunsaturated and monounsaturated fats, sesame seeds are excellent for beating heart disease. Their high

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HAVE MORE HEMP: One of the few vegetarian sources of complete protein (contains all 20 amino acids); perfect to boost your immunity. Also contain phytosterols, plant-based compounds that help lower cholesterol levels and thus boost your heart’s health.

CHIA: Loaded with calcium (2 tbsp offers as much as a slice of cheddar) and phosphorus, this one is your skeleton’s friend. Are also high in iron, folate, magnesium (15 times more than broccoli), omega-3 fatty acids, vitamin C (seven times more than oranges) and soluble fibre.

WHEAT GERM: they are great for digestion.

They have inulin, a type of fibre that helps maintain digestion.

vitamin B content makes them good for skin and keeps diabetes and cancer at bay too. Plus they also have a good amount of calcium and contain linoleic acid, an omega-6 fatty acid that may help control harmful cholesterol. In addition, they contain two special kinds of lignins: sesamin and sesamolin, which have been shown to have a cholesterol-lowering and high blood pressure prevention effect.

Sunflower o, they are not yellow. In fact, sunflower seeds are greyish-green or black and packed with polyunsaturated fat and vitamin E (an antioxidant that also protects your cells from

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DIET

T R Y T H E S E R E C I P E S PESTO Hemp seeds taste like potent pine-nuts, so they are great in a pesto. Puree a handful of hemp seeds with garlic, grated Parmesan, extra-virgin olive oil, fresh basil and arugula in a food processor.

SPICE-SEEDS MIX Mix ½ cup of sunflower seeds (they are sweet and buttery) with a pinch each of salt, cumin, chilli powder and cinnamon. Dry-roast in a pan over medium heat for 4 to 5 minutes. Toss over salads and add to soups.

TAHINI Mix roasted and cooled sesame seeds with olive oil, lemon juice, garlic and salt. Blend in a mixer to a smooth paste.

damage, helps maintain healthy hair and skin) — this translates to lower blood cholesterol levels naturally. These also have magnesium, which is great news for your bones, and folate. Sunflower seeds apparently help natural detox and cleanse your body too.

Pumpkin hey have a slight crunch, interesting green colour and nutty flavour and come from the humble pumpkin.

Most people find these seeds the tastiest.

Extremely rich in iron, magnesium and zinc, these are loaded with antioxidants known as carotenoids, which enhance immunity. Plus these are highly concentrated in an amino acid called tryptophan, which helps lower anxiety levels and keep us calm. And they are so loaded with B vitamins that next time instead of popping a B supplement, I’d rather you crunch a tablespoon of this potent seed.

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STORE RIGHT: ALL THESE SEEDS HAVE A HIGH FAT CONTENT AND ARE PRONE TO RANCIDITY, SO IT IS BEST TO STORE THEM IN AN AIRTIGHT CONTAINER IN THE REFRIGERATOR.

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Flax or those who are vegetarians or don’t like the taste of fish, flax seeds can be a saviour as these are loaded with the super healthy ingredient, the super fats — Omega 3s. Also known as alsi seeds, these have alpha-linolenic acid, which is the precursor to the omega-3 fatty acid family. Apparently alsi is already popular in India in some parts (remember eating alsi laddoos and chutneys?). Plus these also have cancerthwarting compounds called lignans, a type of phytoestrogen that reduces disease-causing inflammation and has been found specially beneficial in preventing breast cancer. Another very good piece of news is that a Japanese study has found that people with significant depression levels also suffer from lower levels of docosahexaenoic and eicosapentanoic acids, both of which are found in flax (besides fish and walnuts). In a nutshell, from seeds you get mighty minerals, digestion friendly fibre, good quality vegetarian protein, umpteen vitamins, mood boosters and loads of diseasepreventing components. So what’s there not to love about them.

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Eat more

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arget eating 1-2 tablespoon everyday. You can, of course, roast them, mix them up and snack on them just like that. Some

more ideas are: Sprinkle them over cereals, on scrambled eggs or add a tablespoon to a milk/yoghurt and fruit smoothie. Also sprinkle atop the bhelpuri. Cook with them. Simply powder them and use instead of bread-crumbs or add them to baked dishes. They go well with muffins and cookies and also add nice crunch to sandwiches and wraps. Add to traditional drinks like thandai and khus. Add them to your salad dressings, sprinkle over the yoghurt or have a flax seed chutney. They also make a perfect coating for fish; add a lovely crust and crunch. Basically just sneak them in anywhere and everywhere.

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Going local is the best way to relish a perfect mango by SANGEETA KHANNA

Mad about

mango hat’s any season without mangoes? At least in India. Can’t say about the rest of the world but Indians can only feel blessed for having been born here to savour this luscious gift of mother nature. There are about 1,000 varieties of mangoes in India and the total production of the fruit in the country surpasses any other in sheer volume.

Mango was perhaps the first fruit to be grafted and bred for its great taste and texture at the behest of Mughal kings, who would reward growers developing a good mango cultivar. Many of these cultivars have been preserved well over centuries, along with the many wild varieties of mangoes. And then there are others which could not become popular because of their short fruiting season.

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FOOD

MANGO FETA SALAD BITES [MAKES ABOUT 20 BITE SIZED SERVINGS] INGREDIENTS: o Ripe mangoes peeled and cubed: 2 (40 clean cubes) o Feta cheese: 200 gm cubed into 20 pieces o Basil micro greens or regular basil leaves torn: a handful o Honey: 1 tbsp o Balsamic vinegar: 1 tbsp PROCEDURE: o Chill everything separately so that the salad is chilled for serving right after assembling it. o Mix the honey and balsamic vinegar to make the drizzling sauce. o Arrange the mango cubes in a plate. o Place one cube of feta cheese over each mango cube and then cover with another mango cube. o Place a basil micro green over this and insert a cocktail stick to hold the bites together. o Drizzle with the honey balsamic mix and serve right away.

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FOOD

WE ARE NEVER TIRED OF THE WAYS WE CAN HAVE MANGOES. WE SLICE THEM, JUICE THEM, PULP THEM, EVEN SUCK THEM OUT OF THEIR SKIN. THE JUICE STRAW SIPPED FROM CARTONS STANDS NO CHANCE ONCE YOU HAVE ROLLED A RIPE MANGO BETWEEN YOUR PALMS, PUNCTURED THE OPENING ON THE TOP AND SUCKED THE MANNA OUT OF IT In India, mangoes are symbols of regional pride. Like I have always loved Langda, Dusseri and Kesar from the north but I can understand if someone swears by Benganpalli, Neelam or Alphonso. Mangoes grow on you and if you have been eating a variety since your childhood, it becomes an absolute favourite as time passes. But there’s another reason that makes us partial to the mangoes native to our state.

Tree-ripened mangoes are the most flavourful but do not travel well. Since these must be consumed within three days of plucking, they taste the best closer to their place of origin. But for long-distance transportation, the fruits are plucked premature, depriving them of their optimal flavours that develop only once the stone is fully developed on the tree. That’s when a mango releases phytohormone ethylene, its ripening hormone. Reason why a Benganpalli tastes bland in Delhi and you never get a good Langda in the south, unless someone has planted a tree in a private orchard.

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Eating local mangoes is the best bet to ensure the most flavourful fruits. I fondly remember a trip I took to historian Suhail Hashmi’s native village Rataul in western UP, some 45 km away from the Capital, just to eat mangoes. We are never tired of the ways we can have mangoes in.

We slice them, juice them, pulp them and suck the flesh right out of the skin. Juice sipped from a tetra pack stands no chance once you’ve rolled a ripe mango between your palm, punctured the top and sucked the juice out of it.

Somehow in our modern sedentary lifestyle, we’ve started associating mangoes with weight gain. On the contrary, mangoes are packed with healthy nutrients like anti-oxidants, vitamins and minerals. So much so that one can have mangoes for every meal, as salads, purees and desserts. With this issue, I’m including a mango salad that does not need a packaged dressing but mimics Italian Caprese in its ingredients and refreshing taste.

— The author is a food and nutrition consultant, gardener, birder, blogger and a photographer

STYLE

A killer work-wear wardrobe is important to create the right image.

EXOTICA lists essentials to stock up for the perfect gentleman everyday [1] [2]

[3]

[4]

[1] NAVY BLUE SUIT: Don’t always settle for suits in dull greys and boring blacks. Replace them with a navy blue one for your workplace. Not only does a navy suit look sharp, it also adds an element of royalty to your outfit.

[2] TAN OXFORD SHOES: Needless to mention, youy shoedrobe is incomplete without a classy pair of Oxfords. Pick one in tan instead of black or brown so that you have more options to wear with them.

[3] GREY TROUSERS: Well-tailored grey trousers add a classy touch to your work wardrobe. Opt for a pleated one or pick one in slim-fit silhouette. Mix and match to make new combinations every day.

[4] POLO TEE: Save your superhero T-shirt for the weekend. For casual Fridays, opt for smart polo shirts. Be it solid coloured or printed, you can try layering it under a crisp blazer for a great look.

[5] WHITE SHIRT: No points for guessing, a white shirt is a must-have in every man’s wardrobe. The idea is not to be price-sensitive when picking up this versatile piece as it can be worn in various ways to give a new look every time. Remember to pick one that will last.

[5]

Make your children feel special and wanted, teach them social skills and most important how to be comfortable with their own selves. A few tips on how to raise the little ones right. By DR SHELJA SEN

Bringing up

young adults It takes a village to raise a child — AFRICAN PROVERB

PARENTING

read somewhere that every child needs an adult who is crazy about him or her. I would go one step ahead and say that every child needs a village that is crazy about him or her.

Which watches out for her, takes interest in her, listens to her, celebrates her and makes her feel that she is worthy as she is and she belongs.

Unfortunately, we are losing those communities and we are depriving our children of deep connections. Life for children is becoming more about being on a treadmill of school, tuitions, after-school activities, long commutes, dinner in front of the TV and then sleep. So why are we surprised that they are taking to virtual communities like Facebook, Twitter, Snapchat, Instagram with such ferocity? Human beings are neurobiologically hard-wired for social connection. It is almost as essential to us for our survival as eating, sleeping and safety.

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A child who grows up in a home, a family, a neighbourhood and a school with a sense of belonging has already got a head start in life.

She has grown up with “I’m loved, I’m welcomed and I belong” and carries a deep sense of security and well-being that can provide her vaccine for the worse knocks in her life. On the other hand, a child who grows up with “I’m not sure if I’m loved or wanted” can grow up with a very different feeling. She would go through life wondering, doubting and desperately trying to fit in. There is a big difference in belonging and fitting in. When you have a sense of belonging you know deep inside that you are accepted as you are. Whereas when you are trying to fit in, then you feel that you have to be, act in a certain way and only then will you be accepted.

Have you seen the way the plants on the window sill turn towards the light, their stems and

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PARENTING

leaves pushing at the pane as if to see as much light as possible? The scientific term for that is heliotropism. CG Jung, iconic analytical psychotherapist, spoke of “human heliotropism” — the light that children are constantly seeking for belonging and social acceptance.

Building communities of concern o I am sure a lot of us remember our childhood when socialising was part of our daily life. People dropping in at odd hours, just hopping across the neighbour’s house or having an impromptu gettogether. Our social barriers have grown and our lives have become more solitary and gated. I am not even suggesting that we can go back to the way things were. However, I would urge parents to provide children at least a weekly quota of social time. It could be planning a picnic with extended family on Sunday, planning a movie together with friends or just getting together for a pot luck. o Visualise a school where each and every child is valued. Where from the time he joins the school till the time he leaves, he is given a clear message, “you are worthy as you are.” Where children are

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not discriminated on the basis of their academic ability, family backgrounds, disability, gender or religion. Where each child enters school with a confidence that I belong and I am accepted for who I am. Not many schools are able to give that to a child but that does not mean as parents we do not get together and build a voice for change. o Another way of giving rootedness to a child is by letting them build a sense of ownership of their world. It could be taking care of the puppies in the colony, reviving the neighbourhood park or planting trees. Children thrive in communities where they feel they are contributing. It gives them a sense of personal agency and a deep conviction that they belong and that they matter. o I also believe that there are some children who are more vulnerable and we need to stretch ourselves a little more to provide them that village.

These are children who have a disabilities. These are children who have grown up thinking that they are lesser than others and adults in their lives struggle to understand their needs and cope with their pain or lack of understanding by blaming each other or worse the children themselves. This is also true for most children who have gone through abuse, pain, loss of any kind at an early age. They need adults who can put their pain or anxiety aside, or better still, heal themselves at the same time as healing the children by consistently giving the message, “I hear you, I see you, I know you are in pain and I am there in your team to help you carry it for you.”

— The author is a child and adolescent psychologist, family therapist and author of All You Need Is Love, The Art of Mindful Parenting

ATLEISURE

CULTURE CONNECT [CALENDER OF EVENTS]

CHENNAI DANCE AND MUSIC FESTIVAL 2015

BOOKWORM [WHAT A TRAVELLER IS READING]

THE FIRST MUSLIM: THE STORY OF MUHAMMAD: LESLEY HAZLETON know this comes a little late in the day — almost two years since its launch — but so engrossing is Lesley Hazleton’s account of the Prophet’s life that it’s difficult to put it down once you’ve got your hands on it. Amid growing Islamic fundamentalism, it only gains relevance with time. Mohammed’s life has always been a subject of great curiosity. But Hazleton’s feat is how she strips him of the glorious halo of divinity. Instead, she puts before us a very flesh and blood man and how he went on to become the very first Muslim in the challenging social scenario of sixth century Mecca. She begins with the extraordinary circumstances in which he was born, his difficult life as an orphan, how he transcends these hardships to grow up into an influential trade agent of his financial district and then marry Khadija, a much older business woman, and further goes on to talk about the revelation. But unlike most accounts that tend to glorify the night at Mount Hira, Hazleton’s Mohammed appears rather shaken after it. She also doesn’t offer a judgement or justifications for any of his decisions that follow — armed raids, massacre of Banu Qaynuga. She just contextualises their backdrop leaving it to the reader to draw conclusions.

— Ritu Pandey

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SOUND OF MUSIC [WHAT TO LISTEN] n the third edition of RagaDub musical treat between September 9 and 11, Monica Dogra and Sid Coutto join Grain for a live set on Day One. Day Two belongs to Dualist Inquiry and the genre of rock electronica as well as Frame by Frame, while the finale act is homegrown and brutally blunt BLOT, whose Gaurav and Avinash let their music and visuals speak louder than words. At Raasta, Hauz Khas Village. Contact: 011-40623028

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he world’s oldest Ramlila (the dramatised story of the Ramayana), which has been running for nearly 200 years, opens on September 27 in Ramnagar on the banks of the Ganga opposite Varanasi. The Ramlila takes place over a month every year from Anant Chaturdashi and ends on a full moon night.

On till October 27.

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WANDERLUST [FESTIVALS & HAPPENINGS] o Covelong Classic Surf & Music Festival In its third edition, the festival gets bigger with a surfing competition, musicians from around the globe, yoga on the beach, meditation workshops, healing music therapies, organic food, world cinema and water sports. When: September 18-20 Where: Kovalam village near Chennai o Ladakh Festival Get a feel of Ladakhi culture with polo-matches, concerts, mask dances, biking and rafting competitions and monastery visits. When: September 20-26 Where: Leh, Ladakh. o Zero Festival One of India’s most fun outdoor music festivals. Ziro features indie bands from across the world and top folk acts from the northeast in one of the country’s most remote and picturesque locations. When: September 24-27 Where: Ziro Valley, Arunachal Pradesh

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SIGNOFF

PARSI KITCHEN SECRETS

complemented each other perfectly without one spice hough you would find all kinds of dominating the other. “The dhansaak masala is a speciality food in our very global city, the closely-guarded secret in most Parsi homes. The Delhi palate is somewhat conservative in medley of vegetables, spices and flavours is carefully reality, rarely given to experimenting with measured and proportioned. Which is why I have other cuisines. World cuisine (as the sourced the masala from authentic Parsi establishments recent popularity of Japanese food shows) is generally in Mumbai and not risked concocting anything here,” accepted because an awareness and experience of it the chef had us know. adds to the gourmet pride quotient. But by Having whetted our appetite so, when it comes to Indian food, seldom we moved on to the prawn patio cooked does a Delhiite break format and look RINKU GHOSH with spices like cumin, coriander, garam for anywhere within India. The Taj has masala, herbs, jaggery and tamarind. Hot, sweet and still attempted to push the envelope. This is one of the sour, it came close to the Bengali Malay curry though reasons why Kashmiri brunches have now become not as voluminous and heavy and not as sweet. quite the wanted fare at Taj Mansingh’s Machan.

Sensing similarity of taste, the chef presented Marghi Executive sous chef Ashish Ugal is planning to include na Farcha, a large piece of chicken that was battered, some Parsi dishes too. crumbed and fried. Many would call it a Parsi version Zoroastrian refugees dropped anchor on the of KFC chicken but it was yummier, again with coded Gujarat coastline in the 10th century and quickly spice medleys. The Jardaloo Salli Margi or chicken learnt the virtues of accommodating local culture, cooked in an onion and tomato gravy seemed to be from food to lifestyle. Voracious meat-eaters, they bordering on the familiar but was ultimately lifted by acquired the art of eating cereals and lentils, tweaking apricots and topped with crispy potato strips. their preparation to suit their taste. They readily But the best was yet to come. First came the adopted the sweetness of Gujarati dishes. As some of Parsi mutton pulao, a fragrant and slightly tangy them shifted to Bombay, they adopted certain preparation with succulent meat and browned Maharashtrian and Goan flavours like coconut and onions strewn over the top to add another layer of kokum. As owners of merchant ships, they ferried the flavour. The prized item was the kid goat or Kid spices of the south, which they happily ladled out as gosht, the wholehead garlic, cardamom, cinnamon, well. Yet, for all its absorptive nature, Parsi food is the cashew paste and coconut milk working up a never me-too, having a powerful grammar. creamy, molten consistency through a night of slow Take dhansaak, which is an adaptation of cooking and simmer. We just didn’t seem to have Gujarati food and eaten with rice cooked in enough of the meat which exploded with flavours caramelised water. The Irani broth of lentil and meat down to the last fibre. It was a wrap with lagan nu over time included local vegetables, spices, cumin custard, baked in bite size squares, the condensed seeds, ginger, garlic with either gourd or pumpkin. milk, cardamom and nutmeg making for a The chef’s vegetarian version was a rich, dense stew, delightfully luscious sweetmeat without too much simmered over a long time and thickened with guilt. Try some of these out. pumpkin. We sensed a complex blend of flavours that

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RNI NO. DELENG/2006/18084 POSTAL REGN. NO. DL (C)-01/1151/13-15 Posted at NDPSO on 10th, 11th & 12th of same month Published on 30th of Advance Month