Spiceroute october,15

THE INFLIGHT MAGAZINE

Volume IX | Issue X | October 2015

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SCENIC PORT BLAIR Explore the historic city of the Andaman Islands

FASTING YET FEASTING Know about exciting new recipes for this Navratri

THE TEA TRAIL Discover the wondrous journey of tea from leaf to cup

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Festive GREETINGS

CELEBRATE THE FESTIVE SEASON WITH

The cover models this month are from our Airport Services team. From left to right are Tabasum Sofi (Srinagar), Sharon Misquitta (Mumbai), Bibin Kuruvilla (Chennai), Moumita Pal (Bengaluru), Arpita Das (Agartala), Sunny Pall (Jabalpur), Khyati Gajjar (Ahmedabad), Arun Rana (Dharamshala) and Prasanthi S (Kochi).

FROM THE

CMD’S DESK Dear Readers,

route network in the next few days.

Starting October 15, we will introduce new non-stop daily flights between Mumbai and Varanasi, Hyderabad and Varanasi, and Ahmedabad and Goa. In addition, there will be one stop/via service on routes like Delhi-Agartala, Chennai-Agartala, Bengaluru-Guwahati, Pune-Srinagar, Delhi-Madurai, Mumbai-Madurai, and Ahmedabad-Coimbatore.

Also, a dozen new city-pairs will get convenient connections, besides multiple frequencies on metros’ routes.

Welcome aboard! And warm personal greetings for the festive season. From the enthralling beats of the dhak during Durga Puja to the vibrant dandiya dances during Navratri, October promises to be an exciting month for all of us.

At SpiceJet, the festivities began a little earlier as we became India’s most-preferred airline, recording the highest occupancy of all airlines in India for the fifth consecutive month. Indeed, 2015 has been a remarkable year for SpiceJet as we shrugged off a difficult period and moved forward with pride and confidence to record the highest quarterly profit in our history.

While I know that our financials do not necessarily concern you, I mention it here because our strong financial performance now allows us to acquire new airplanes and upgrade our operations. SpiceJet is a young company and we want to keep our planes young. So that when you fly SpiceJet, you can be sure that you fly on the most modern fleet, enjoy all the comforts that technology can buy, and know that you are helping minimise the impact on the environment.

Everything we do is focussed on giving you a worldclass flying experience. When you fly SpiceJet, I want you to expect only the best. And, we are working overtime to ensure that you get nothing but the best.

We plan to add several new flights and destinations to our

A number of innovative and industry-first products have also been launched in the recent past.

From Hand Baggage-only fares to in-air cake delivery, SpiceJet is resetting benchmarks. Our new mobile app (available on Android and Apple iOS) has been designed to make it easier for you to book all SpiceJet experiences.

Truly, there’s a new spirit and dynamism about SpiceJet, and this is best reflected in our new brand positioning – Red. Hot. Spicy. The entire SpiceJet family – the crew, the ground staff and our support staff – is gearing up to deliver on our brand promise.

Much remains to be done. But this I promise you - the best is yet to come!

Once again, my best wishes to each and every one of you and your loved ones for the festivities.

Jai Hind!

Ajay Singh Chairman & Managing Director

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AWARDS & ACCOLADES i Gold award, Best Feature (English), 54th Associated Business Communicators of India (ABCI) Awards, 2014 i Gold award, Best Photography, 54th ABCI Awards, 2014 i Bronze award, Best Special Column (English), 54th ABCI Awards, 2014 i Silver for the best External Magazine, 53rd ABCI Awards, 2013 i Bronze for the Best Feature (English), 52nd ABCI Awards, 2012 i Gold for the Best Feature (English), 50th ABCI Awards, 2010 For Advertising | 91.9810192708

SPICEROUTE MAGAZINE. PRINTED AND PUBLISHED BY VIKAS JOHARI ON BEHALF OF MAXPOSURE MEDIA GROUP (INDIA) PVT. LTD. (MMGIPL) FOR SPICEJET LTD. AND PUBLISHED AT MMGIPL, UNIT NO. G-0-A (GROUND FLOOR), MIRA CORPORATE SUITES, PLOT NO 1 & 2, ISHWAR NAGAR, MATHURA ROAD, NEW DELHI-110065, INDIA. SPICEROUTE MAGAZINE IS PUBLISHED MONTHLY. ALL RIGHTS RESERVED. THE WRITING, ARTWORK AND/OR PHOTOGRAPHY CONTAINED HEREIN MAY NOT BE USED OR REPRODUCED WITHOUT THE EXPRESS WRITTEN PERMISSION OF MMGIPL. MMGIPL / SPICEJET DOES NOT ASSUME RESPONSIBILITY FOR LOSS OR DAMAGE OF UNSOLICITED PRODUCTS, MANUSCRIPTS, PHOTOGRAPHS, ARTWORK, TRANSPARENCIES OR OTHER MATERIALS. THE VIEWS EXPRESSED IN THE MAGAZINE ARE NOT NECESSARILY THOSE OF THE PUBLISHER OR SPICEJET. ALL EFFORTS HAVE BEEN MADE WHILE COMPILING THE CONTENT OF THIS MAGAZINE, BUT WE ASSUME NO RESPONSIBILITY FOR THE EFFECTS ARISING THERE FROM. MMGIPL / SPICEJET DOES NOT ASSUME ANY LIABILITY FOR SERVICES OR PRODUCTS ADVERTISED HEREIN. FOR INQUIRIES | MMGIPL TEL: +91.11.43011111, WWW.SPICEJET.COM, WWW. MAXPOSURE.IN

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ADVERTORIAL

Taj Samudra, Colombo after an extensive renovation offers 300 rooms with spacious and stylish suites

Facing the historic Galle Face Green, the Taj Group of Hotels re-opened its doors to the stylish and eloquent Taj Samudra Colombo. Strategically located in Colombo’s business hub, the hotel is a short stroll away from the vibrant city center.

Taj Samudra has introduced the newly renovated Taj Club rooms and extensively renovated suites including the new Presidential Suite – TATA Suite. The hotel continues to offer the guests a choice across categories like Deluxe, Luxury, Taj Club and Suites providing a variety of experiences.

The extensive renovation by renowned interior designer, David Edwards from James Park Associates Ltd showcases a perfect blend of stylish design elements and heightened comfort that will provide a private sanctuary for guests during their stay. Nestled amidst 11 acres of breathtaking landscapes carved with beautiful gardens, each of the new Taj Club rooms provides its guests the pleasures of amplified spaciousness along with contemporary yet elegant décor. While retaining its antique wooden flooring, the rooms are equipped with all modern conveniences to meet the needs of the modern traveler. The sea facing rooms offer a mesmerizing view of the Indian Ocean. The hotel also offers 7 meeting rooms, including a 140-year Heritage block with four halls with stunning colonial architecture which is called the Grand Crystal Building. With a legacy of 25 years, couples have been celebrating their weddings in great style at Taj Samudra.

Couples can hold traditional and thematic weddings at the two beautifully landscaped lawns and a pool terrace to make their dream wedding a reality.

“Sri Lanka, also known as the pearl of the Indian Ocean is one of the most prodigious countries in the world. The

recent investment in Taj Samudra has enhanced its reputation as being widely appreciated for its peerless view of the Indian Ocean, wide-ranging culinary offerings and unparalleled luxury experience. The hotel makes an ideal location for all local and international conferences and is a venue of choice for couples looking to exchange vows.” Says Mr. Sarabjeet Singh, Area Director Sri Lanka and Maldives, General Manager of Taj Samudra, Colombo.

Amidst lush gardens and swinging palms, the hotel offers varied dining experiences, serving both traditional and contemporary flavors.

Influenced by the Sri Lankan culture and traditions, the ‘The Lattice” the lobby lounge is ideal to catch up with family and friends while enjoying from a wide choice of coffees and fine Sri Lankan teas and a selection of wines in the evenings. The all new ‘YUMI’ – Japanese Restaurant & Bar is the place for a vibrant soiree with a Teppanyaki counter serving authentic Japanese marvels.

The skillful team of Indian chefs at ‘Navratna Restaurant’ has honed the art of blending the finest of spices and unique cooking techniques to bring together truly authentic Indian delights. The Chinese specialty restaurant, ‘Golden Dragon ‘offers a “Private Dining Space” which can seat up to 12 persons. The all-day dining multi-cuisine restaurant, ‘Latitude’ offers an extensive spread for breakfast, lunch and dinner buffets. ‘Pebbles’- offers the facility to engage in a game of pool with friends while savoring an outstanding range of sweet and flavorful delicacies.

For guests looking to pass the day indoors, Taj Samudra boasts of a shopping arcade, beauty salon, pool bar, state of the art fitness center, floodlit tennis courts, air-conditioned squash court.

UPDATE Hot dates Travel buzz

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48 hours in Port Blair

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Soulful experiences

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Ross Island

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CONTENTS

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TETE-A-TETE

EXPLORE

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Katrina Kaif

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The SpiceJet employees showcase the festive spirit Cover & Gatefold Photographs: Rahul Dutta Hair & Makeup: Ishika Taneja Men’s Wardrobe by: Kurta Palace Jewellery by: Sunar Jewels Sarees by: Triveni Sarees Women shoes by: Cobblerz Puja accessories by: Frazer and Haws Illustrations by: Sunil

October 2015 | www.spiceroutemag.com

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CONCERN

INDULGE Asafoetida 60 Navratri fast

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The mystical yogi

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Tea story

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Bridal makeup

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War against hunger

POTPOURRI 92

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Spotlight

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COVER STORY

INSIDE SPICEJET

Celebrate this festive season with SpiceJet 28

Socia media SpiceJet products Behind the scenes Music Mobile app News Stars of SpiceJet I love SpiceJet SME traveller Group booking SpiceJet add-ons

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106 112

Prediction

SpiceJet fleet

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INSIDE SPICEJET

FlySpiceJet Very nice flight. Thank you!

Ali Mohammed

Loved the #SpiceMax experience.

Row 1, smooth check-in, good food, priority baggage and on-time arrival. Impeccable service SpiceJet! @vibhinta

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They're playing What a wonderful world, kudos to the guy who picked the music. On a flight out of #Ahmedabad. #SpiceJet @sab_bakwaas_hai

Great stuff! Arrived 20 minutes before time at the Coimbatore airport. :D #SpiceJet

I'm really liking the weekend uniform of the cabin crew! It's colourful, comfortable & unique.

@georgeof2witter

@bellanair

@c_purusha SpiceJet crew member Aarti feeding my elderly father on a flight from Mumbai to Bengaluru.

Touched by the warm gesture.

Thank you! @Liver_Surgeon

Very smooth SpiceJet landing from Agartala to Guwahati and on time too! #planespotting @tanmoyaero SpiceJet is simply great. Great service and amazing hospitality.

Full value for one's money. Wish SpiceJet the best. @gambleclicks Flew with SpiceJet recently from Bengaluru to Pune. A great experience! :D @pratikbasarkar

@flyspicejet October 2015 | www.spiceroutemag.com

@pzaige Loved my early morning #SpiceJet Bengaluru-Delhi flight.

Landed before scheduled time! #ShoutOut to the Captain and the amazing crew.

@rsenthilkumar

Thank you @flyspicejet. Had a wonderful Amarnath & Vaishnodevi trip. Bengaluru-DelhiSrinagar-Jammu-Delhi-Bengaluru.

All spicy jets. Jai hind.

SpiceJet, during my India trip and flying other airlines, your service was the best! Thanks for this birthday card too!

Although I am not travelling by @flyspicejet today, their crew truly stands out. #SpiceJet #WeekendUniform @MuazzamSyed Nice food onboard SpiceJet. The non-vegetarian breakfast was outstanding. Keep it up! @sudipmaitra Our flight captain is a woman!

Wow! Go Pushpala! @UmaMaheswari Surprised to see a complete change in the menu on @flyspicejet. Kudos on your in-flight menu! @R_Seeram

INSIDE SPICEJET

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EXPERIENCE COMFORT &

CONVENIENCE

Keeping the needs of customers as priority, SpiceJet offers innovative products to make every journey a memorable one.

N

o one likes to stand in abysmally long queues at the airport or do a balancing act while handling luggage and kids. A smooth journey is always on everyone’s wishlist. Thus, offering a hassle-free experience, SpiceJet has launched a host of services and products designed exclusively to enhance customer choice and comfort level.

CARRY MORE ONBOARD

Making air travel even more convenient, SpiceJet launched ‘Carry More Onboard!’, an optional October 2015 | www.spiceroutemag.com

service for travellers with heavier cabin baggage. Passengers who carry cabin baggage heavier than 7 kg, and do not want to check-in, can opt for this. Fliers can carry bags weighing up to 5 kg extra, a maximum of 12 kg onboard, while paying a nominal fee for each kg above 7 kg.

This helps passengers to save time and avoid waiting at the baggage carousal on arrival. As the current maximum size dimensions still apply, bags can be heavier, but not larger, and the standard fee baggage allowances remain as before.

Customers can opt for this product during airport check-in and at the airport ticket counters, against a receipt. They can also pre-book and purchase it online.

The scheme applies to all domestic flights, as well as international flights originating in India. The product is non-refundable unless the entire booking is cancelled. It can be purchased with any type of fare such as the – SpiceSaver, Hand Baggage Only, SpiceFlex, etc.

HAND BAGGAGE ONLY

A unique airline, SpiceJet offers another unique product - discount

17 for those passengers who carry hand-baggage only. Under the new fare, passengers with hand baggage only and who book at least 15 days in advance, will pay `200 less than the normal SpiceSaver fare per oneway flight, while for round trip the discount can be as high as `500.

Available on most direct domestic flights (including via flights), this fare has a minimum 15-day advance purchase period and no free check-in baggage allowance shall be permissible for the bookings made under this fare.

Bookings for this can be made on www.spicejet.com, at airport ticket offices, and through selected online travel agent portals.

Passengers should keep in mind that hand-baggage allowance does not change. Those who book these fares, but later decide to check-in luggage, will have to pay more.

HOT MEALS

A delicious meal onboard is like cherry on the cake, allowing fliers to rid themselves of exhaustion and hunger. Passengers are spoiled for choice as they can opt from both an Indian or Continental cuisine.

The airline recently introduced an all new menu, SpiceJet Bistro, that offers hot meals, sub sandwiches, meal bundles and special meals for diabetics and those preferring Jain meals. The airline also introduced meal options for Navratras. Fliers can pre-book a complete meal, i.e., choose their

INSIDE SPICEJET

meals and drinks. In a new initiative, passengers can even wish their loved ones in mid-air by prebooking a cake on select flights.

For further convenience and to enjoy discounted rates, customers can pre-book meals starting from a meal bundle at `140 to a full fledged meal at `275. The onboard hot meal prices have been reduced from `350 to `300. With this pre-booking facility, buying food/beverages onboard is now a completely cashless affair.

With the new expanded online menu selection, customers who pre-book their meal will enjoy discounted rates compared to onboard prices and the meal of their choice.

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October 2015 | www.spiceroutemag.com

SPICEMAX

Offering the ultimate luxury, SpiceJet recently launched the all-new SpiceMAX that provides more comfort and convenience to customers. With the extra legroom and greater personal space to work or unwind, passengers can travel with ease.

The airline has reconfigured most of its Boeing 737 fleet such that the first five rows offer the bestin-class seat pitch.

Apart from the significantly extra legroom onboard, fliers can also enjoy other added ancillary products like priority check-in, complimentary meal and beverage, priority baggage handling and priority boarding (at aerobridge gates) at dedicated SpiceMAX counters at the airport for a modest add-on fee per sector (depending on aircraft and flight length).

The ease with which fliers can opt for this product, enhances its experience even further. SpiceMax seats can be booked by simply selecting this option during the

SPICEFLEX

SPICEMAX ○ Priority Check-in ○ Priority Boarding ○ Significantly more leg room ○ Complimentary meals & beverages ○ Priority baggage handling

PRICING Q400: Flat fee - `500 per sector Boeing: 0-75 mins (Flight timings) - `750 per sector 75 mins above (Flight timings) - `1,000 per sector When booking a connecting flight with a stop-over, passengers will have to purchase SpiceMAX seats separately for the two flights.

Charges as per flight leg will apply.

booking process on www.spicejet. com, or anytime after using the ‘Manage My Booking’ option (this is applicable for booking even through travel agents), during online check-in and during check-in at the airport.

SPICE ASSIST

Offering a warm environment to its passengers, SpiceJet introduced Spice Assist. This unique service provides assistance to fliers, supported by the airline’s well trained staff at various airports.

Pegged at a special introductory fee per passenger per sector, the airport staff of the airline will aid the customers throughout their journey, right from the check-in counter to the boarding gate and arrival at the next destination.

The next time you book a flight on SpiceJet, opt for SpiceFlex, a uniquely crafted bundled fare that offers passengers immense benefits such as complimentary meal, seat selection, priority check-in, change fee waiver and more. All at a marginal premium only.

Considered an ideal option for frequent travellers and business executives, these fares are valid on all direct, via and onward flights on SpiceJet’s vast network.

Customers can book SpiceFlex fares only by logging onto the website, www. spicejet. com and through travel agents.

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HOT DATES events

exhibitions

dance

food

RAMLILA The Shriram Bharatiya Kala Kendra’s Ramlila, produced and directed by Shobha Deepak Singh, presents age old learning with the perfect technological ingredients that a modern repertoire can offer through choreography and music. The 59th edition of the mesmerising Ramlila offers ‘education through entertainment’ where tradition presents mythology in a contemporary context.

When: Oct. 13 - Nov. 9, 2015 Where: Shriram Bharatiya Kala Kendra, Copernicus Marg, Delhi

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DUBAI COMEDY FESTIVAL International comedy icon, Dave Chappelle and the new host of Comedy Central’s The Daily Show, Trevor Noah will be a part of a 10-day programme of events, activities, promotions and appearances by local, regional and international comedians. Its highlights include the Comedy Strip @ JBR Walk and a number of unique and hilarious Comedy Nights, and free daily street performances. The festival is a new annual celebration that reinforces the Dubai’s emergence as an event and entertainmant destination.

When: October 15 - 24, 2015 Where: Dubai

October 2015 | www.spiceroutemag.com

VINTAGE CAR RALLY A Vintage Car Rally will be organised with the purpose to reach out to as many women and their families as possible, in different socio-economic sections of society. The objective is to explain that they must not ignore issues related to breast cancer and inform them about the screening protocol.

When: October 18, 2015 Where: Red Fort to Tivoli Garden Resort, New Delhi

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GRUB FEST

10 HEADS FESTIVAL 22

A unique, multi-dimensional four-day festival, it seeks to revive the concept of the great family outing. With 10 festivals rolled into one, it has 10 key interest areas ranging from Music to Food, Fashion to Arts and Shopping to Technology.

The pièce de résistance of the 10 Heads festival will be the UNBURNING, the world's first green effigy minus fire.

When: October 22-25, 2015 Where: Dhanchiri Camping Resort, Gurgaon

The second edition of the fest will showcase the very best of India's food flavours and an opportunity to savour a variety of cuisines including Lebanese, Chinese, North Indian, Italian, Mughlai, Mexican, Coastal, Sushi, amongst others. Apart from more food, music and entertainment, some remarkable new concepts will also be introduced.

When: From October 23-25, 2015 Where: Ambience Lawns, Gurgaon

PHILIPPINES SHOPPING FESTIVAL 2015 The Philippine Shopping Festival 2015 will be a two week-long sale where shopping malls and retailers in the Philippines offer different discounts and promos to entice people to shop as well as and offer a unique shopping experiences. The festival also targets international tourists as shopping is a major tourist activity.

When: Oct. 23 - Nov. 8, 2015 Where: Philippines

GOING SOLO Aiming to capture an inspiring theatrical experience, Teamwork Arts presents the 3rd edition of Going Solo.

It pays homage to one man acts, bringing together award winning and awe-inspiring solo acts from around the world. It will present some of the world’s most seasoned solo theatre professionals on one stage over two weeks in 2015 in three cities of India.

When: October 24 - November 2, 2015 Where: In Delhi, Mumbai and Kolkata

October 2015 | www.spiceroutemag.com

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WHAT’S NEW PRESERVING INDIAN HERITAGE DIGITALLY

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To digitise and share the best of India’s heritage with the world, the Google Cultural Institute has unveiled new online content for 10 new partner institutions across the country: the Salar Jung Museum, Victoria Memorial Hall, Dastkari Haat Samiti, Devi Art Foundation, Kiran Nadar Museum of Art, Academy of Fine Arts and Literature, Kalakriti Archives, Heritage Transport Museum, Sivananda Yoga Vedanta Centres & Ashrams, and the Ramamani Iyengar Memorial Yoga Institute.

Also, new exhibitions from its longstanding partners such as the National Museum, with over 2,000 new images and 70 virtual exhibits, have been added to Google’s platform. It also includes 26 new virtual tours of famous sites to showcase a wide range of treasures of India, from ancient architecture to modern day contemporary art.

A SLICE OF ITALIAN HEAVEN Undoubtedly one of Delhi's finest establishments serving authentic Italian cuisine, Artusi has won over Delhi NCR. Owners Oscar and Gurpinder Balcon bring to Delhi the cuisine of Emilio-Romagna region of Italy.

This is also the home of Pellegrino Artusi, a pioneer in Italian cuisine, and inspiration for the restaurant.

A cosy set up, Artusi offers exquisite food and warm service. For the best Emilio-Romagna culinary experience, opt for the tasting menu. Do try the Cheese and leeks quiche topped with Gorgonzola cheese or slivers of Prosciutto and the Gnocchi with a traditional four-cheese sauce. All pastas, be it ravioli, lasagna, tagliatelle or tortellini, etc., are hand-made, and pack loads of flavour. The desserts are not to be missed.

Address: M-24, M-Block Market, GK 2, Delhi Meal for two: `3,500 (approx)

October 2015 | www.spiceroutemag.com

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SOLO TRAVEL IS TRENDING AMONGST INDIAN WOMEN 70% 33% 26% 19% 16% 31% 23% 13% 8% 0

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Indian women are increasingly breaking stereotypes and travelling alone. A recent survey revealed that 70% of women travellers have either travelled solo or are planning one in future. Domestic destinations like Delhi, Mumbai, Goa and Bangalore remain as attractive as international ones like London, Toronto, Bangkok, New York and Dubai amongst Indian women solo travellers.

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Travelling alone While 33% of women travellers preferred a wellplanned itinerary, 26% of respondents preferred a mix of planned and unplanned elements to discover and explore new places in their chosen destination. Around 19% of women were more comfortable planning their solo travel through trusted agents, while 16% of respondents prefer to explore their chosen destination without a planned itinerary or tour Barriers to solo travel Due to safety and security concerns, 31% of women travellers avoid taking solo trips across domestic and international travel. Fear of boredom (23%), family disagreements (13%) and leave from work (8%) were contributing factors to barriers to solo travel.

Source: Skyscanner, a global travel search engine

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Festive season CELEBRATE THE WITH SPICEJET

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Fun. Frolic. Festive. Momentous. SpiceJet does not need an excuse to celebrate with its passengers or employees.

Perhaps the only airline that observes all festivals with equal enthusiasm, whether in air or on ground, SpiceJet ensures a warm, friendly and spirited ambience.

October 2015 | www.spiceroutemag.com

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he month of October promises a wonderful time as a harbinger of the festive season, bringing with it a season of joy, colour, vibrance and bonhomie. The frantic dash to the markets have started, buying gifts and new clothes, preparation of special dishes are chalked out, homes are adorned with flowers and strings of lights, and everyone gears up to celebrate the victory of good over evil. Festivals bring families closer together, but when SpiceJet employees are on duty, they don't lose out on the fun for they do not feel far from home when they're with their SpiceJet family.

From colourful Navratri with its exuberant dandiya performances to Durga Puja and the iconic dhunachi naach and on to Dussehra; the air is filled with an essence of revelry, enthusiasm and mirth. With Navratri, Durga Puja and Dussehra, the festive mood lingers on throughout the month.

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In conversation with SpiceJet employees, Spiceroute discovers what it's like to celebrate festivals with their colleagues, what they enjoy the most during this season and more.

FUN@SPICEJET

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When Tabasum Sofi, Security Executive, Srinagar, celebrates festivals with her colleagues, the occasion itself turns into a momentous one as everyone enjoys the celebratory ambience at the workplace, while building good relations with each other.

This, in turn, helps to increase their productivity. In sync with Tabasum, Arpita Das, CSE, Agartala, says, “Celebrating festivals with colleagues bring a spirit of brotherhood and unity.

Moreover, the employees feel that the organisation cares for their happiness and well-being.

I am blessed to be a part of the SpiceJet family.”

Sharon Misquitta, Sr CSE, Mumbai, loves the spirit of festivity at work where the staff members refresh themselves and get to don colourful attire.

“The atmosphere changes completely and pure happiness is visible on everyone's faces,” she adds.

Smriti Shikha Baruah, Sr CSE, Guwahati adds, “We, in the SpiceJet family, enjoy celebrating all festivals to the fullest. We put our hearts in our work to make our valued passengers feel at home when they travel during festivals. In fact, we are known as the torch bearers of festival celebrations. Despite being away from home, we never feel far from the affection of our SpiceJet family.” Being with SpiceJet on such a day,

October 2015 | www.spiceroutemag.com

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is just another brilliant way to celebrate, says Arun Rana, CSE – Security, Dharamshala.

Tabasum Sofi

Arpita Das

Sharon Misquitta

Khyati Gajjar

Sunny Pall

Smriti Shikha Baruah

Prasanthi S

Arun Rana

Moumita Pal

Bibin Kuruvilla

Rajneesh Kumar Singh

For Bibin Kuruvilla, CSE, Chennai and Khyati Gajjar, CSE, Ahmedabad, the best part of celebrating festivals at work is the little get-together that takes place at the end of the day. They add, “Right from decorating the office or our work stations, greeting passengers with a big smile and wearing ethnic clothes, festivals are more fun while at work!”

Sunny Pall, Sr CSE, Jabalpur, informs, “On regular days, we wear our uniforms, but on festive days we dress up in ethnic wear and enjoy the camaraderie and the deep bond of friendship we have with each other.” Prasanthi S, CSE – APS, Kochi, further adds,“Such special days also become cherished memories for us, memories that we will always remember.”

Moumita Pal, CSE, Bengaluru, adds, “SpiceJet is a Red. Hot. Spicy., airline and here, we celebrate all festivals. So I don't mind if I'm not at home during this time. I love spending it with my SpiceJet colleagues.

And most importantly, we get to celebrate with the passengers as well, ensuring the festivities carry on throughout their journey.”

Rajneesh Kumar Singh, Senior Manager – Administration says, “Every festival brings an opportunity for people to come together to share the joy.

I feel good when I assist passengers to reach their destination, so they are able to spend the day with their family and friends.”

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During festivals, even the cities are resplendent with decorations, glittering lights and shimmering ornaments. Along with people who love to put on their finest and spend time with family & friends, the cities are wrapped up in festivities, and a sense of happiness and frivolity hang in the air.

While travel lies at the heart of SpiceJet, the airline members share which destinations they'd like to visit and enjoy the traditional flavour of festivals.

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Every festival brings an opportunity for people to come together & celebrate

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The city of Ahmedabad is well known for the way it celebrates Navratri, says Arun, who, given a chance, would love to visit this city during the festive season. The main highlight of the festivity of nine nights is the folk dance of Gujarat called Garba, something that should not missed, he adds.

Along with Arun, Bibin too wants to visit Ahmedabad during Navratra. “I want to join in the garba dance and taste delicious food items like dhokla, khamman, khandvi, among others.”

Festivals usher in a spirit of joy among all and the festivals of Durga Puja, Dussehra and Navratra depict the victory of good over evil. Says Arpita, “I love Durga Puja.

The entire city is bedecked with sparkling lights. This is a celebration of feminine qualities, like strength.”

Both Smriti and Arpita want to visit Kolkata during Durga Puja.

Smriti shares, “We would look forward to travelling to Kolkata and witness the celebrations there, since there's never a better time to sample the 'City of Joy's'

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Those who have celebrated Durga Puja in Kolkata, always yearn to go back during this time

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famous Bengali cuisine. The festival isn't considered to be complete without food as there's such a wide selection and 'pandal hopping' must not be missed!”

For Sharon, Kolkata is a must visit during this time. “Durga Puja is a special time that brings people from different places together, celebrating side by side and bringing happiness in each other's lives.”

Moumita, too, looks forward to visiting Kolkata during Durga Puja.

“All those who have once stayed and celebrated in Kolkata, yearn to

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go back during this time to spend the four days of Durga Puja here.

The city, its environs and culture lend an emotional touch that is difficult to ignore,” she adds.

Sunny has many childhood memories attached to Dussehra, and he remembers making the effigy of ravana along with his friends, while arranging for all other necessary items. However, he has never been to Kolkata, so visiting the city during this time is something that he is looking forward to in future.

Tabasum would love to visit Delhi to not only enjoy the allure of these festivals with her SpiceJet family and friends, but with her own family as well to enjoy the delights of the capital's splendourthe decorations, shopping, fireworks, puja, exchanging of gifts and sweets, and much more.

Unlike her colleagues, Khyati wants to go off the beaten track and visit a few touristic destinations and enjoy her vacations. She says, “I would really like to visit higher altitude destinations like Dharamshala in Himachal Pradesh, Dehradun in Uttarakhand & Srinagar in Kashmir.”

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The shoot starts with the Navratra theme where the elegant SpiceJet employee is getting ready to pose.

COVER UNPLUGGED Here are the snapshots of the October cover and gatefold shoot where excited employees from the Airport Services of SpiceJet revel in the festive mood and put their best foot forward.

October 2015 | www.spiceroutemag.com

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A spirit of bonhomie crackles through the air

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Catching up in-between shots

The team is eager to know more about the cover concept It's time for a 'groupie' after a fascinating shoot!

It's fun shooting with colleagues!

October 2015 | www.spiceroutemag.com

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48 HOURS IN

PORT BLAIR

Port Blair is the largest city of the Andaman Islands and a ‘Veritable Garden of Eden’ as termed by the tourism department of the Andamans. The city offers attractions like museums, colonial-period monuments, pretty beaches, scenic hills, evergreen forests and coral reef fringed islands rich in marine life.

WO RDS | A NIL MULCHANDANI PH OTO G RA PH S | DI NES H S HUKLA

October 2015 | www.spiceroutemag.com

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A spectacular view of Ross Island

P SpiceJet offers direct daily flights to Port Blair from Kolkata and Chennai, and convenient connections from other cities across India. Log on to www.spicejet. com for details.

ort Blair is a small city that consists of people from all over India. From the airport to the south, the road leads through fields and woods to the town centre. At the east end of the town, Aberdeen is a bustling market with facilities like banks, shops, restaurants and medical centres. Maulana Azad Road and Mahatma Gandhi Road lead west from the market district to more leafy areas with museums, parks and official buildings.

Scenic hills along the coast provide the location for Port Blair’s upmarket hotels and resorts

Making base in Port Blair, you can visit the islands of Mahatma Gandhi Marine National Park, the forests of Mount Harriet National Park, the green coast lands of Chiriya Tapu and other attractions.

DAY

Pepper your travel with a bit of history, shopping and sightseeing.

8 AM: ENJOY THE VIEWS FROM

MOUNT HARRIET

Board the ferry at Phoenix Jetty that will take you to Bamboo Flats Jetty. From here it is a short drive to the rainforests of Mount Harriet National Park. The drive from the park entrance to the 365 m high summit of Mount Harriet goes

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through evergreen forests. The viewing tower at the summit affords fine views over the richly forested slopes of the hill and the Bamboo Flats to the bays of Port Blair.

If you are a keen naturalist, spend the rest of the morning walking on the trails through the forest with its trees hung with vines and creepers, that offers opportunities to see birds, reptiles and amphibians, including Andaman endemics. Birdwatchers could be rewarded with the sighting of specialties like the Andaman serpent eagle, Andaman cuckoo dove and Andaman woodpecker.

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11 AM: TOUR THE MUSEUMS Return to Phoenix Jetty and drive to Haddo Hill where the Forest Museum offers an insight into the trees of the Andaman, the timber industry, forest produce and wood products. Continue from here to

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History Port Blair was detected by Lieutenant Blair of British Army who found it a safe harbour for the East India Company,s vessels travelling in Asia in 1789. Port Blair became a penal colony during the 1857 Mutiny and its Cellular Jail on nearby Viper Island, have become the symbols of British colonial oppression.

the Samudrika Naval Maritime Museum, which has a superb collection of shells and corals.

Here you will get a glimpse of the Andaman's ethnic communities, marine life, ecology and flora. Also visit the Anthropological Museum,

If you are a keen naturalist, enjoy walking along forest trails & beaches with its varied ecology which exhibits hunting weapons, instruments, tribal ornaments, household items and some old photographs of the indigenous communities. You can spend an hour here to better understand the islands’ native culture.

HOT TIP – MG Road has some shops where you can buy wood and shell crafts of the islands.

2 PM: TAKE A HARBOUR TRIP For lunch, drive to Fortune Resort Bay Island located on Marine Hill.

The resort is an architectural attraction in itself. Enjoy the island’s specialties at the Mandalay Restaurant that offers superb views of the sea from its open deck.

Drive from here to the jetty for a boat ride to Ross Island, a Victorian period resort of the British administrators of Port Blair which once had an active English social scene. Now largely overgrown, a walk in the jungle reveals old British architecture including colonial bungalows, the chief commissioner's house with its ballroom, remains of English gardens, an old church and cemetery.

A museum displays the glorious days of the island through historical photographs and artifacts. More macabre memories are to be found

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A view of Marine Park; Bottom: A glimpse of Cellular Jail

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at the Viper Island, with paths leading to whipping posts and gallows that still stand as symbols to the cruelty of colonialists. You can also find WW-II period Japanese bunkers.

4.30 PM: CELLULAR JAIL One of the gloomiest memorials to colonial oppression, the Cellular Jail has a museum exhibiting names of convicts, photographs of Kala Pani and terrible torture equipment.

October 2015 | www.spiceroutemag.com

The badly-ventilated cells speak of the days when freedom fighters were imprisoned in the worst possible conditions. Stay on for the Sound and Light Show that tells the story of India's struggle for independence.

Drive from here to the New Lighthouse at the jetty where you sit outdoors and dine on superlative fresh seafood like prawns, lobsters, prawns and seafish while catching the sea breeze.

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DAY

Explore nature's bounty on this day.

8 AM: ENJOY SNORKELLING Drive from Port Blair to Wandoor village from where you can take a boat ride to Jolly Bouy or Redskin Island, passing lagoons, coral reefs, rainforests and mangrove swamps.

The selection of fish and marine species to be seen are fantastic.

Giant robber crabs use powerful claws to climb trees and break coconuts, while starfish and other marine invertebrate are abound.

Don a mask and snorkel to see the kaleidoscopic seabeds with vibrant coral reefs and vividly coloured fish.

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46 NOON: VISIT SIPPIGHAT FARM On the return journey from Wandoor to Port Blair, visit Sippighat with its marshes and tidal creeks. Hire a boat from the nearby Water Sports Complex to go around the creeks for bird and marine life sighting. Sippighat also has an agriculture farm which does research in cultivation of spices and has an organic horticulture centre.

2 PM: CORBYNS COVE One of the best beaches in Port Blair, it is around 6 km from the town centre. Opt for a seafood lunch at one of the beach side restaurants or at the Peerless Sarovar Resort facing the beach.

The beach is an arc of smooth white sands backed by palm trees. At the southern end of the beach is a marsh that is good for bird viewing.

4.30 PM: EVENING AT

CHIRIYA TAPU

Spend the evening at Chiriya Tapu, the tip of South Andaman which is most popular for its celestial sunset October 2015 | www.spiceroutemag.com

Above: Port Blair; Left: The beautiful sunset at Chiriya Tapu

HOT TIP: There are dive centres in and around Chiriya Tapu where you can enroll for a scuba diving trip to one of the nearby islands. views. It also has a biological park where you may get to see endemics like Andaman wild pig, Andaman masked civet and Andaman eagle in enclosures besides gigantic salt water crocodiles and water monitor

lizards. The shell-strewn beach is spectacular and the abundance of parakeets and green pigeons in the jungles make it easy to understand why this place is called Chiriya Tapu, which literally means Bird Island.

Head for Phoenix Jetty to take the harbour cruise on the floating restaurant called Afloat, which offers scrumptious dinner and entertainment.

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SOULFUL EXPERIENCES

Rising affluence, hectic work lives and independence of spirit are all coming together to reshape the way urban Indians travel.

WO RD S | GANES H V

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R

ajesh Santhanam will not forget his recent trip to Bellary for a long time. He rode 670 km on his Royal Enfield, including a non-stop 270 km stretch. With the wind in his face, he cruised on highways and bumped through country roads. He wended his way through dirt tracks and stopped at roadside dhabas for chai and food. And every now and then, he took leisurely detours from his route to explore the abandoned ruins of a temple or a fort.

“Riding is like meditation for me. I feel one with the wind, the road and the bike. I find this very calming,” he says with a grin.

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Rajesh is part of a growing tribe of urban Indians that is veering off the beaten track and finding new ways of travelling. In doing so, they are seeing things anew. So while many continue to throng ‘traditional’ tourist spots

October 2015 | www.spiceroutemag.com

like Singapore, Malaysia, Nainital, Ootacamund and so on, many other travellers are chasing a different flavour altogether - that of discovering unusual trails.

THE GREAT ESCAPE

For a large number of city slickers, travelling is an escape hatch that takes them away from the frenetic pace and stress of a corporate life and the travails of living in the city.

Rea Mukherjee, from Delhi, loves to go to the mountains.

“While picking a travel destination, I look for peace.

Having lived in Delhi all my life, it feels good to get away sometimes.”

The grind of the work-week is such that most people are drained out by Thursday, and eagerly look forward to the weekend. In fact, weekend planning is becoming increasingly important for many, and taking weekend breaks, increasingly common. The break may be in the form of a long drive, a short hike into the hills, a trip to the seaside, whatever. Road tripping is becoming popular too. Akshat Oswal, who lives in Pune, often takes off on road trips over the weekend with his friends. “We love to spend time on the road. It helps

People are realising the cathartic power of travel & its power to act as a placebo us hang out together and at the same time, enjoy the thrill of a drive.”

More than ever before, people are realising the cathartic power of travel and its power to act as a placebo. Travelling helps them get away from the daily routines and pressures and to connect with their inner selves. It gives them time for introspection and discovery.

Sumitra Senapaty spotted this trend at a very nascent stage and founded the Women on Wanderlust Club (WOW). It organises curated trips for women in small groups, giving them the benefits of safe travel, a customised tour plan and a chance to meet interesting people.

Other companies too have come up, having spotted a business opportunity in this expanding section of the urban populace.

ENCOUNTERS & EXPERIENCES It is becoming fashionable to ditch the ‘usual’ and go in search of the

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It is becoming fashionable to ditch the ‘usual’ and go in search of the ‘exotic’

52 ‘exotic’. At the same time, there are many who genuinely believe that offbeat experiences enrich them culturally, emotionally and spiritually.

For them, chance encounters with strangers lead to conversations about local history, traditions and food. Such an exchange of notes gives each an insight into the life of the other, leading to a deeper understanding of the world and of life itself.

Trekking along forest trails gives them a chance to study wildlife and soak in the natural sounds of the forest. White water rafting and paragliding are opportunities to test the limits of their physical fitness and courage.

It is to cater to the specialised needs of such people that Yogi Shah and his wife Suchna set up The Backpacker Co. “With an interesting set of itineraries, our company is all about local experiences, travel hacks and tips you will not find in a guide book,” informs Yogi Shah.

October 2015 | www.spiceroutemag.com

Local experiences are something WOW’s clients swear by too. Some of the popular trips are trekking in the Valley of Flowers, a Scotch trail in Scotland, a gourmet food and wine journey in Portugal and diving in the Red Sea.

LOCAL FLAVOUR

The urge to go ‘local’ is also the reason why many people are choosing homestays and small guest houses over glitzy hotels.

This way, they get to spend a few days with a local family, eat home-cooked food and learn about the native way of life. Arcopol Choudhury, Editor at HarperCollins, says “Hotel rooms seem very artificial. If you’re really keen to soak in the experience of a different land, the people and the culture there, it helps to stay with locals.”

Interestingly, a number of young Indians, including women, are choosing to travel solo. Yogi Shah says that several women sign up with his company for solo trips to Western Europe, Croatia and Scandinavia. Themed tours too are finding a lot of takers and tour companies are only too willing to oblige. Pub crawl in Dublin, Cycling tour of Kochi, A food trail in Turkey... the list is endless!

And so, a large number of Indians, especially the youth, are collectively tossing out the earlier notions about travel and embracing a whole new outlook. Indeed, travel has never been so exciting before!

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A Global Desi

It has been a busy year for KATRINA KAIF so far, but she is unfazed by the pressure and long working hours. Driven by extreme passion for her work and overcoming every hurdle, she enjoys being a part of the film industry.

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WO R D S| A A RT I K A PUR SING H

I

t was at a fashion show that Katrina caught the eye of London-based filmmaker Kaizad Gustad. She was shortlisted for the film, Boom which had an ensemble cast of Amitabh Bachchan, Gulshan Grover, Jackie Shroff, Madhu Sapre and Padma Lakshmi.

It was during the shoot of this film that offers started pouring in for this starlet, and hence she decided to stay back in India

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After she walked the ramp for Rohit Bal at the India Fashion Week, Katrina was offered a shoot as a Kingfisher Calendar girl.

Endorsements for big brands such as Coca-Cola, LG, Fevicol and Samsung made her a familiar face in India. The rest, as the cliché goes, is history.

One of Bollywood’s favourite actors, Katrina did not have it easy when she started out. She battled with the language barrier and the ‘outsider’ tag to win over critics and audiences alike.

She is perhaps the only star to have worked with all the Khans right from Aamir, Saif, Shahrukh, Salman, Saif and Imran. The modelturned actor is modest and says, "I will not take up a film just because my co-actor is a Khan. The script, my role, and the whole team of the film are equally important too. Not to say that I loved working with them - because each one is an institution."

October 2015 | www.spiceroutemag.com

NOTHING CAN CHEER ME UP BETTER THAN A GOOD MEAL. MY FAVOURITE LUNCH MENU INCLUDES STEAMED FISH, GRILLED VEGETABLES & SALAD

At one phase in her decadelong acting career, she even gave six consecutive hits. Despite the stardom, she admits that it isn't a cakewalk. “It is as hard as it looks glamorous on screen. Besides the angst and emotional upheavals, there is immense physical strain too.

Sometimes one is shooting for more than 15 hours in a day, non-stop and sometimes even without lunch. To take on this kind of strain, one has to be passionate and driven.”

So what does Katrina do to unwind or relax? “I could eat all day!”

she confesses. “I’ll do anything for a plate of paya (South Asian dish) with kadak pav. It is my comfort food.

Nothing can cheer me up better than a good meal. I’m always curious to know what’s for lunch. My favourite lunch menu includes steamed fish, grilled vegetables and salad. Lamb chops are also my favourite. A wellmade portion of lamb chops with salad and baby potatoes grilled to perfection is pure heaven!” Her go-to restaurant globally is Hakassan in London. “I like everything on the menu. I have now acquired a taste for Indian food. I love binging on prawns from Gajalee and crabs from Trishna,” she rattles off excitedly. And for dessert, her favourite is cheesecake.

The actor is an adrenaline junkie too. “Swimming, jogging and working out at the gym pumps up the blood circulation, making the skin feel healthier. I also love underwater diving, bungee jumping, exploring the corals and aquatic

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FAC T BOX Katrina Kaif is an online shopping addict and orders her clothes from netaporter.com.

Born in Hong Kong, Katrina grew up in Hawaii and moved to London at 14.

She has travelled across China, France, Switzerland, Poland, Japan, Belgium, Poland and several European countries.

Katrina was homeschooled by her mother Suzanne, with the aid of correspondence courses.

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Katrina Kaif earned `70 lakh for 'Malliswari', taking her to the top the list of highest paid actresses for a South Indian movie debut.

Boom was reportedly not supposed to be Katrina’s first film. She was first cast

by Mahesh Bhatt in Saaya but later dropped, because she couldn’t speak Hindi at all. She then made her debut in Boom, in 2003.

In 2010, she teamed up with music composer AR Rahman and released a music album, Rhymeskool, to raise money for building a school in Madurai.

In 2013, Katrina was the only woman who featured in the Top 10 of the Indian version of Forbes - Celebrity 100, a list based on the income and popularity of India’s biggest entertainers.

Katrina is very good at chess and is also Aamir Khan's chess partner of choice.

October 2015 | www.spiceroutemag.com

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creatures on the ocean bed or scanning the vast skies by air-diving or parachuting,” reveals the stunner.

On a daily basis, her 'total-health' routine is something hassle-free, starting her day with three to four glasses of water, she advises.

On her choice of roles, Katrina essays glamorous characters that exercise a certain amount of power.

She states, “Even in films like Jab Tak Hai Jaan, Ek Tha Tiger, Zindagi Na Milegi Dobara and now Phantom, the characters are strong women who know what they want and what they are doing. The film must have some aspect of my personality.

Strength, individual identity and a sense of freedom are a few factors

WORKING OUT AT THE GYM PUMPS UP THE BLOOD CIRCULATION, MAKING THE SKIN FEEL HEALTHIER that help me choose one role over another. What I look for is whether there is some sense of 'believability' to the character I am playing.”

Amongst the current crop of directors, she admires Kabir Khan who directed her in New York, Ek Tha Tiger and Phantom, and Anurag Basu, who is making Jagga Jaasoos with her. “I like Kabir’s style.

He has control over the script and sees the picture in totality. He is a very calm director and allows you freedom as an actor. The same is also true for Anurag dada. His way of portraying an actor or a character is very unusual from what I have done before," says Katrina.

At 32, Katrina feels she has a long way to go. She will start 2016 with Abhishek Kapoor’s Fitoor with Aditya Roy Kapoor and Anurag Kashyap’s Jagga Jasoos with Ranbir Kapoor.

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ASAFOETIDA AN ESSENTIAL SPICE Extensively used for flavouring curries, sauces and pickles, asafoetida’s main use in food is to prevent digestive ailments.

WO RDS | NEELAM S I NGH

F 60

erula asafoetida, popularly known as asafoetida, is a dried gum obtained from the tap root of various species of Ferula. It's a resin obtained from the plant’s root by making small cuts.

The juice comes out from the roots, which solidifies and converts into asafoetida resin. Due to its strong flavour, it is mixed with starch and gum and available as compounded asafoetida mostly in bricket form.

It is a perennial herb that has a strong pungent smell. It adds a subtle flavour to dishes when cooked with other spices ORIGIN & DISTRIBUTION

Ferula asafoetida plants are related to carrots and are native to the mountains of Central Asia. It mainly

grows in Turkey, Iraq, Afghanistan and India. The plant grows to six to seven feet tall and is not harvested until four years old. In India, it is grown in Kashmir and in some parts of Punjab. Acrid and bitter in taste, it emits a strong disagreeable pungent odour due to the presence of sulphur compounds therein.

The white or pale variety is water soluble, whereas the dark or black variety is oil soluble.

EACH SPICEJET AIRCRAFT HAS BEEN NAMED AFTER A PARTICULAR SPICE. IN THIS ISSUE, WE TALK ABOUT THE BENEFITS AND USAGE OF ASAFOETIDA October 2015 | www.spiceroutemag.com

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MOONG DAL KACHORI

62

For kneading dough Maida - 2 cup, Oil - 1/4 cup Salt - 1/2 tsp For stuf f ing Moong dal - 1/2 cup (soaked for 2 hours) Green coriander - finely chopped Green chili - 2 (finely chopped) Coriander powder - 1 tsp Fennel powder - 1 tsp

Red chilli powder - 1/4 tsp Asafoetida (hing) - 1 pinch Ginger powder - 1/2 tsp Salt - 1/2 tsp (as per taste) Garam masala - 1/4 tsp Cumin seeds - 1/2 tsp Method: Take maida in a big bowl, add salt and oil and mix well. Now add water and knead soft dough.

Keep it aside for 15-20 minutes to set. Meanwhile prepare stuffing.

Coarsely ground the soaked moong dal. Preheat pan and add 3-4 tbsp oil in it. Add cumin seeds and sauté for a while. After sautéing cumin seeds, add asafoetida, green chilli, coriander powder and fennel powder, and sauté the spices for a few minutes. Now add ground dal, salt, garam masala, ginger powder and red chilli powder.

Mix all ingredients really well. Stir

constantly and cook until dal dries. Take out the roasted dal in a bowl to it cool quickly.

Take a little amount of dough, equal to size of lemon, and roll giving it a round shape. Take one dough ball and flatten it with help of your fingers giving it a shape like bowl. Now fill this bowl with 1 tsp stuffing and lift from all sides for sealing the stuffing. Likewise prepare all kachoris.

Preheat oil in a wok for frying kachoris. Now roll the stuffed dough ball with your fingers gently into thick kachori. Place the kachori in medium hot oil for frying until they turn golden brown in color. Keep the flame low and medium, to get crunchy kachoris. Serve hot with green coriander chutney.

Recipe by Vijayant Rawat, Executive Chef of Mosaic Hotels, Noida

Asafoetida, apart from being an important spice in our day-to-day cooking, occupies an important place in home remedies too.

relieving migraines and headaches. ○ It is also a natural remedy for colic in babies by placing a small amount of warm asafoetida on the baby’s stomach. ○ It acts as an anticoagulant and helps lower blood pressure.

HEALTH BENEFITS

○ Asafoetida is an anti-epileptic, anti-microbial, laxative, antiinflammatory, expectorant, antispasmodic, and anti-flatulent agent. ○ It helps reduce flatulence, digestive disorders, prevents constipation and is an excellent laxative. ○ Granules of asafoetida can be dissolved in water and taken for

Asafoetida, apart from cooking, occupies an important place in home remedies too October 2015 | www.spiceroutemag.com

MEDICINAL USES

○ It is beneficial in the treatment of influenza and fighting the swine flu and H1N1 virus. ○ It is also used in treating asthma and bronchitis. ○ Its main phyto chemical is Ferulic Acid which has anti-cancer, antiinflammatory and anti-fibrotic effects.

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64

FEAST DURING THIS

NAVRATRI FAST

With a variety of natural and seasonal Sattvik food options to choose from, people are willingly fasting this Navratri.

WO RDS | MI NI RI BEIRO

T

he Navaratri festival is celebrated by cleansing one’s self of all the impurities to experience the divinity within and hence people observe a fast.

Navaratri comes twice a year during change of seasons – Chaitra and Sharad. People are geared to go the Sattvik route for nine days in order to purify their body and soul, to invoke the God’s prayers and blessings.

October 2015 | www.spiceroutemag.com

Whether it is Garba in Western India, Navratras in North India, Durga Puja in West Bengal or Navratri Golu in South India, almost all of India observes the same rules for fasting during the nine days of Navratri preceding Dussehra, albeit with minor variations.

Gone are the days when fasting seemed synonymous with boring, insipid food and meant consuming, only milk and fruits. The repertoire of what can be eaten during a fast has expanded as people have

discovered several substitutes which give a boost to their diets in those nine days. Of course, meat, alcohol, onion, garlic, cereals, processed food and a lot more, must be avoided during a Navratri fast. But

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ARBI TIKKI Recipe by Rahul Dhavle, Executive Chef, Westin Mumbai Garden City SERVES 4 Ingredient s Boiled arbi Sendha namak Green peas Green chilli Ghee Lemon juice Cumin powder

66

Quantity 400 gm 15 gm 100 gm 15 gm 100 gm 15 ml 10 gm

Method : Take ghee in a pan and sauté green peas till tender.

Add lemon juice, green chilli and cumin powder to soft green peas. Mash boiled arbi to a smooth paste and add remaining green chilli, salt and bind it well.

Stuff green peas mixture into arbi and shallow fry in ghee.

Left: Puja snacks; Bottom: Fruit chaat; Inset: Sabudana Khichdi

there is plenty one can create using what is allowed, to break monotony during the fasting period and help one balance and energise.

Rahul Dhavale, Executive Chef, Westin Mumbai Garden City, opines that Navratri may mean restricting oneself to certain things and avoiding some foods, but there is enough to sustain the body and get adequate nutritional benefits. Also, variety can be inculcated with some imagination in a fasting diet too.

USE FLOURS WITH A FLOURISH Grains and cereals from the grass family like rice, wheatflour, riceflour, maida, besan, semolina or suji are generally avoided since it is believed that during the period of Navaratri and seasonal change, these attract and absorb negative energy from the surroundings.

However, several tastier and healthier substitutes are permitted.

The versatile Singhare ka atta October 2015 | www.spiceroutemag.com

(water chestnut flour) is a new inclusion in diets. It can be used to make pooris, parathas, or even snacks like pakoras and sweetmeats like halwa.

One merely has to knead the dough with this flour using rock salt for the savoury items. For halwa, the flour needs to be roasted with ghee and when the aroma begins to spread, the sugar syrup must be added. Of course, one can embellish it with dry fruits.

Kuttu ka atta or buckwheat flour is also something which has caught the fancy of many chefs. Pooris made of Kuttu atta are typically paired with khatta meetha kaddu or Jeera aloo.

Another variety of atta, Rajgira atta made from amaranth flour is commonplace nowadays during Navratri. Rotis, parathas, pooris are made from this flour.

Roasted rajgira can be mixed with fruits, porridge and even used for ladoos.

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Left: Coconut ladoo; Below: Navratra special thali at The Suryaa in Delhi

WINNING SUBSTITUTES 68

Dharmesh Karmokar, Director, Hotel Aureole, reiterates that with organic vegetables, seeds and fruits to choose from, a Navratri sattvik diet too can be palatetickling. The Paanch Dhaatu ki thali at Lume, Hotel Aureole, bears ample testimony to this.

Furthermore, the vrat or upvas (fasting) food, although limited, can be pepped up with the use of spices like cumin, black pepper, ajwain, cardamom, ginger and, of course, rock salt.

Sabudana is a preferred food item during Navratri and the options of the dishes created with this are plenty. Sabudana thalipeeth, sabudana khichdi, kheer, are some typical items. Makhane, known as Gorgon Nut or Fox Nut, is a highly nutritious, organic non-cereal food, which several people opt for as it is filling and has immense satiety value. Usually combined with milk, one can also prepare savoury dishes with makhane.

For those craving rice, there is Samak. It is not a cereal but a barnyard millet replete with nutrients. Texture wise, it gives you

October 2015 | www.spiceroutemag.com

are some of the popular vegetables for Navratri meals.

According to Karmokar, protein, rich and salty foods can be eaten at the beginning of the meal, followed by ripe vegetables, fruits and sweets.

GO SOUTH WITH SUNDAL

With new ingredients and recipes available, many are happy to fast these days the feel of rice and one can prepare pulaos using samak. It can also be used to make steamed idlis, upma or uttapams.

Potatoes are permissible during Navratri, but must not be consumed in the fried form. Chef Dhavale recommends Dahi aloo, Jeera aloo, Aloo tamatar ki sabzi or even Aloo paneer koftas. These can be enjoyed with pooris or parathas made from different flours that are allowed.

Yam, raw banana, sweet potato, arbi

Sundal is a salad made with cooked lentils or beans often tempered with mustard seeds, urad dal and red chillies. This dish plays an important role in Navaratri with a different sundal being made each of the nine days. Traditionally, it was made at home as prasadam, an offering to the God, but nowadays, it is easily available at street side vendors too.

Sundal is normally made with chickpeas, moong dal, channa dal, peas, rajma (kidney beans), green gram dal or peanuts.

With newer ingredients and exciting recipes available nowadays, people are happy to fast for those nine days and do not really miss regular food. With Samvat pulao, Sukhi arbi, Alu tuk, Makhane ke kheer and Carrot payasam, to choose from, who wouldn't mind indulging in a bit of detoxification?

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THROUGH THE

Mystic Eye

An internationally-renowned speaker, Sadhguru is a yogi, mystic and visionary. In this series, Sadhguru clears several misconceptions about yoga, and offers refreshing perspectives on this ancient science.

70 KV Kamath (President, BRICS bank): During the economic crash of 2008, people went from euphoria to depression. Why do these mood swings happen?

Sadhguru: One reason is that lots of people do not strive for their success, they are successful by chance. If you craft your success, you would know the mechanics of success. No matter what’s happening today, you know where you’re going. If people don’t know the fundamentals of what they are doing and rise through situational help alone, they are hitting a lottery, they are not successful.

If one wants to be successful in whatever they endeavour to do, the foremost thing is to have a grasp of your body and mind. If your body and mind took instructions from you, you would obviously choose to be joyful.

Misery and stress are essentially lack of joy. They happen because your body and mind are not doing what you want. If you get deeper access to the experience of life within you, there will be no tension anymore.

October 2015 | www.spiceroutemag.com

Shiva Kumar (SpiceJet passenger from Bengaluru): How should I handle failure?

Sadhguru: If you are committed, there is no such thing as failure. If you fall 100 times, it is 100 lessons learnt. Once you commit yourself like this to creating what you care for, your mind gets organised. Once your mind is organised, emotions get organised because the way you think is the way you feel. Once thought and emotion are organised, your energies and body will get organised. Once these four are organised in one direction, your ability to create and manifest what you want is phenomenal.

SpiceJet welcomes its passengers to ask Sadhguru questions on yoga, health, wellbeing and other topics of general interest. Select questions will be answered in forthcoming issues. Please email your question to mediarelations@ishafoundation.org For more of Sadhguru’s wisdom, visit http://isha.sadhguru.org

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FROM LEAF TO CUP THE WONDROUS JOURNEY OF TEA! So how do you like your tea?

There was a time when such a question would mean one of the two choices: English style, black with a spot of milk or desi masala?

W O R D S

| MA DH ULIK A DA SH

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oday, ordering tea is akin to picking the right wine from a cellar filled with classics.

From the kind of tea to the blend, the fusion and even aroma are a part of the tea vocabulary.

So just saying that you would like an Assam Tea or Oolong wouldn’t be enough, there will be more to tackle: like would it be first flush or blend, tea would be steeped or brewed, leaves or dust and with honey or au pure!

October 2015 | www.spiceroutemag.com

And while the whole ritual has made tea drinking an exciting affair, it has also made the process of selecting the tea you would like to have, slightly tricky. The good news: finding the tea or tea blend you would enjoy doesn’t need to be rocket science. All you need to know, says India’s certified tea sommelier and owner Chado Tea, Amit Mehta, “is how it is made and which tea can be your first graduation brew, much similar to choosing a scotch.”

In fact, Mumbai-based Mehta, who conducts graduating sessions for first time tea drinkers, says, “it’s a myth that green tea is the only way to move up the tea ladder these days. The truth is that any good blend is also a perfect way to start

exploring the world of teas, as some of the best tea brands like Earl Grey are blends of two good tea variants.

The trick to develop the taste is to shun milk and sugar that kills the healthy virtues of tea.”

So here is what you need to know about the beautiful world of tea.

THE MAKING

Once the harvest reaches the tea factory, the real journey of tea making begins. First the leaves are separated – the good ones from the ones that are bruised, not so crisp or too dormant. The selected tea leaves are then spread over a rack and left to wither, a process of allowing the fresh leaves to dry.

To produce white tea for instance,

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74 fresh tea leaves are picked, and then withered for several hours. Then they are machine dried until they lose 93-95% of their moisture content.

Traditionally, this was done naturally under a specially created shed that filtered the sunlight in a manner that the leaves wither, not burn, slowly.

Of course, today there are special withering rooms where the process can be controlled and customised to make different varieties of tea and dryers that can steam roll these leaves to a desired shape and dryness for White Tea. Once the leaves are withered, the next step is rolling, twisting and breaking the leaves to release the natural juices. This action activates enzymes that help to initiate fermentation, an important process in tea creation as it is this process that decides the tea it will become and its aroma and brew strength.

Often high quality green tea is sorted during this phase.

Sometimes crushing (or cutting) is used as an alternative to rolling. It serves the same purpose as rolling, October 2015 | www.spiceroutemag.com

Around 22 to 25 kg tea is manufactured from every 100 kg of fresh tea leaves with the only advantage being that the finely chopped leaves enable tea to brew faster and create a darkcolour infusion.

This is followed by three phase fermentation, a tea making process which is used to make black and oolong teas. The rolled green leaves are spread out and exposed to the air once again for three to four hours.

During this time the leaves turn a shade of red-brown. This is often the colour of a good Assam tea. It is said that the duration and temperature at which the fermentation is done often

decides the nature of the final product. Fully oxidised (fermented) leaves, for example, become black tea, whereas partially oxidised (semi-fermented) leaves produce Pouchong and the various Oolong styles of tea. On average, 22 to 25 kg of processed tea is manufactured from every 100 kg of fresh tea leaves.

C.T.C. TEAS

While most of the high quality tea today is still made in the orthodox style, greater demand has led to an industrial processing method called C.T.C. that you would find on most labels, including Green Tea tea bags.

Short form for crush, tear, and curl, this machine-oriented process is used to manufacture fine leaf particles, like the one used in the tea bag. The process leads to tea granules and tea dust that have been oxidised well enough to brew quickly.

Many of the newer floral variations of teas have been made with CTC. Like the Red-Brown

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76

tea where the leaves, after being withered, are shaken briskly to bruise the edges. These edges turn red during the oxidation process, leaving the un-bruised center of the leaves green. Result: A nice red wine-like infusion with strong flavours. Similarly for flavoured teas, during the fermentation process, a flavoured liquid is sprayed onto the leaves, or granules are mixed in with the tea to give it that extra zing of taste and aroma.

THE BLENDS

Much like Scotch, says Mehta, tea too has blend variations that are made by combining two finer tea variations. Like the English Breakfast tea. Developed by a Scot, the tea consists of a blend of black teas, with Keemun tea, Chinese finest black tea, playing the dominant role. Earl Grey, on October 2015 | www.spiceroutemag.com

Irish Breakfast Tea or the Russian Caravan tea are better choices to start enjoying tea as these are stronger blends and come close to the traditional Indian tea.

THE BETTER CHOICE

CTC method is used to manufacture fine leaf particles, like the one used in the tea bag the other hand, is a blend of black teas but its characteristic tangy flavour comes due to the addition of citrus oil from the bergamot orange. Another blend is the Irish Breakfast tea, a robust black tea blend. According to tea sommelier,

When it comes to tea, the best option is White Tea, since it has gone through minimal process and has its natural health properties intact, says lifestyle expert Vishakha Shivadasani.

When it comes to a regular drink, anything that doesn’t leave a strong colour is worth a pick for the simple reason that it is less in caffeine and high on other properties.

However, from sheer drinking pleasure, says Mehta, “the base rule is simple. Tea leaves will give you golden to red infusion depending upon the fermentation/oxidisation process. They will be subtle in flavours as compared to dust.”

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78

DIVERSITY IN BEAUTY

Wedding make-up not only gives a wonderful look to the bride but also complements her marriage dress. The Guinness World Record Holder for Fastest and Best Makeup in the World, Ishika Taneja shares the magic of such diverse makeup as well as the inside-tricks.

I

ndia is a country with rich diversity and vivid traditions.

And its brides follow variations in their bridal avatars.

Brides must consider their skin type, age, colour palette, style, etc.

October 2015 | www.spiceroutemag.com

PIOUS HINDU BRIDE

Adorned with decorative bindis with crystals in between, on the forehead or on either side of the eyebrows, differentiates the Hindu bride from other brides. A Hindu bride is known to exhibit serene piousness through her scarlet red lips that complements her luxurious red and gold attire as well as ornaments

just-so-well! This avatar is further harmonised with heavy bronzing and highlighting. A special effort can be made to highlight her best features while camouflaging the not-so-appealing ones. Lastly, tresses are swept and embellished with all things huge and blingy, or even fragrant gajras for added dose of ethnicity.

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ROYAL MUSLIM BRIDE

For Muslim weddings, the base is kept natural and glowing for perfect daytime nuptials, eyes and lips of the bride are enhanced to an infinite extent. Peepers are made smokingly sultry by over-the-top use of kohl and mascara. The look can be a more captivating one by drawing a winged or cat-eye liner on the bride’s upper lash-line and her natural lashes are coated with loads of mascara. The lips are done in a smooch-licious pink or magenta shade and a transparent gloss in the end to compliment the green colour of her trousseau. A tika along with passa are placed on left side of the head. It looks great with braids and can be well-accessorised along with other huge accessories like- latkan swarovskis, studded ribbons and more.

EXTRAVAGANT SIKH BRIDE

Mostly clad in a heavily embellished Salwar kameez – Sikh brides are known to be blessed with natural beauty and therefore, need minimal makeup. As the ceremony is mostly performed during the day, the October 2015 | www.spiceroutemag.com

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POTPOURRI

of the attire to add to some more magnificence to their avatar.

SERENE CHRISTIAN BRIDE

makeup is kept a little light. Their beauty is enhanced using airbrush makeup that endows them with a velvety and flawless texture.

Their innocent peepers are played with bright and poppy shades like crimson reds, lush maroons, dark corals, etc. Their braids are often tied-down till the end using matching parandas – which is also considered culturally profound and are harmonised with the embroidery

Serene and lovely are few words that can perfectly describe a Christian bride. To compliment the white gown, pastels such as pinks and peaches are used. This is why their makeup palette is often kept in those undertones. Lots of highlighting is used with neutral pastels. A light eye make-up with a touch of silver in the eyes along with nude lips also pay heed to her charismatic persona. Tresses are done into neat buns or messy braids with twirls falling onto the bride's face. A few accessories like headbands and flowery-crowns add to much elegance. Veils complimented with flowers and cut-out laces exhibit our Christian bride.

Ishika Taneja, International Beauty expert, is the Executive Director, ALPS Clinic. She has worked with the best Hollywood & Bollywood celebrities.

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REFLECTIONS OF A GLORIOUS PAST

ROSS ISLAND THEN& NOW

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A few miles from Port Blair is Ross Island, where the Andaman & Nicobar Islands were administered during the British Colonial rule. Once known as ‘Paris of the East’, it now stands as the poignant reminder of a bygone era. Take a nostalgic tour of this island, nestled in the Bay of Bengal, two hours of flying from Chennai and Kolkata.

Named after the British marine surveyor Daniel Ross, Ross Island was the headquarters of the Indian Penal Settlement for nearly 80 years. The 70-acre island was selected as the headquarters because of its serene surroundings and availability of sweet water, but an earthquake rocked it in 1941. The Japanese occupied the Andaman and Nicobar Islands during the Second World War between 1942-45. This was the beginning of the end. When the Japanese abandoned Ross Island following their surrender, the British reoccupied the Andamans, but preferred to set up their headquarters in Port Blair instead.

Today, everything has disappeared except some buildings which housed some of these landmarks. The island is now maintained by the Indian Navy, and a neatly constructed jetty welcomes visitors to the island. Along with the ruins, tourists can see a small yet well maintained museum, set up in 1993, plenty of birds and deer along with a sound and light show.

October 2015 | www.spiceroutemag.com

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BRITISH SOLDIERS' BARRACK

Pic courtesy: Lt Governor's Office, Andaman & Nicobar Islands

Then

84

The British soldiers’ barrack was built on the northern slope of the island separated by a wall from the native Indian soldiers’ barrack.

Now

In the above pictures, the ruins have been reclaimed by nature, its stately past now a ghostly apparition.

October 2015 | www.spiceroutemag.com

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Then Pic courtesy: Lt Governor's Office, Andaman & Nicobar Islands

PRESBYTERIAN CHURCH

CONCERN

86

The Presbyterian Church on Ross Island was constructed at the highest point, right at the centre of the island. Built of stone, its windows had frames made of burma teak.

Now

Today the ruins of church can be seen from far. The entire building has now been engulfed by the roots of huge trees, yet the inner structure is intact. Looking at the majestic building makes one nostalgic, taking a trip back in time when it was a very vibrant place that resounded with songs of praise and worship through day and the night.

October 2015 | www.spiceroutemag.com

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OFFICER'S CLUB

Pic courtesy: Lt Governor's Office, Andaman & Nicobar Islands

Then

88

A beautiful officers’ club with an indoor swimming pool and a tennis court in the foreground, extended right up to the sea on the western corner of the island is another attraction.

Now

During its period of glory in the second half of the 19th century, the island possessed all the modern facilities of that time. Looking at these mesmerising ruins, one can imagine the giggles and laughs of the children at the swimming pool and the dance and music from the subordinates club’s live band.

October 2015 | www.spiceroutemag.com

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The word “Anodyne” means pain relief and Anodyne® Therapy products are newly available in India, and are directly imported from USA. These systems emit infrared light at a wavelength of 890 nm, resulting in increased circulation and pain relief. This treatment is drug-free and can easily be delivered during a 30 minute office visit.

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Anodyne® Therapy treats the cause of neuropathy and other conditions resulting in true relief. Also, this treatment reverses the dangerous loss of sensation that diabetic patients often experience for which there is no known drug treatment.

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Then Pic courtesy: Lt Governor's Office, Andaman & Nicobar Islands

COMMISSIONER'S BUNGALOW

CONCERN

Here is a view of the majestic Commissioner's Bungalow with a grand ballroom as its centrepiece.

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Now

Explore the past with SpiceJet's direct daily flights to Port Blair from Chennai and Kolkata, and convenient connections from other cities across India. www.spicejet.com October 2015 | www.spiceroutemag.com

Today, everything has disappeared except the wall and a few tiles from the ballroom dance floor, visible in the picture on the left.

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WAR AGAINST HUNGER In a pioneering initiative in South Asia, the Robin Hood Army has declared a much-needed worldwide battle against hunger and food wastage.

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lmost akin to the fictional outlaw, Robin Hood who famously stole from the rich and gave to the poor, the Robin Hood Army collects food from volunteer restaurants and food & beverage outlets, and distributes them among the poor.

This motley group of samaritans step out every Sunday night, not to party, but to feed the homeless, the poor, the hungry and the impoverished Says Neel Ghose, Co-founder, Robin Hood Army, “Honestly, this October 2015 | www.spiceroutemag.com

happened by chance. I was living and working in Lisbon, Portugal, when I came in contact with an organisation, Refood - which redistributes excess food to the needy through volunteers. I observed their process and spent some time with the founder understanding the basic workings of the model, before deciding to try out something similar back home.

The need, of course, was much greater in India.”

Thus, the Robin Hood Army (RHA) was born on August 26, 2014 with mere six members in Delhi.

“We did some basic scouting to map the places we would be distributing food to and approached a few restaurants to share their excess food. Each restaurant seemed very

agreeable to the idea, and this gave us hope. In our first distribution, we served 150 people.”

Today, after a little over a year, they have 850 volunteers and have spread across 21 cities in India and Pakistan, with more than 300 outlets in the RHA family.

A SERIOUS ISSUE

"The problem of hunger and food wastage is massive. It is estimated that every year, India wastes food worth roughly `58,000 crore", says Neel. The number of hungry people in our country is even more alarming - with roughly 300 million people not having two square meals a day, he adds. And this is not all.

According to the annual report by the Food and Agriculture

2015

HALL NO.5, STALL F-21

2015

HALL NO.18, STALL B-9/10

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Organisation of the United Nations, released in May this year, India has a large number of undernourished people in the world. A little over 194 million are undernourished in India, constituting 15.2 per cent of the total population, topping the chart across the globe.

A case in point would be the 'great Indian weddings' wherein the ceremonies are so lavish, the wastage of food is not only humungous but also unthinkable.

Most of this food is dumped after the many functions.

“We do not have precise figures, but even in a single wedding function, we had enough food to redistribute to more than 1,000 needy people,” explains Anand Sinha, Co-founder.

BREAKING THE HABIT 94

The Robin Hood Army functions as a decentralised organisation wherein the absence of a person as a head leads to ownership within the system. They formed city-based chapters that took the reins of the operations in their respective cities, while maintaining a solid communication line with other chapters. Each chapter has a core team that splits responsibilities into conducting drives, volunteer management, restaurants, and social media. Also, in every distribution, a new volunteer takes charge of the drive, giving equal opportunity to all.

“While the vision of fighting poverty and wastage is the guiding light of most chapters, each team innovates and improvises in their own unique way - we run our teams like mini startups,” Neel adds lucidly. “For example, in Bengaluru, the number of homeless people are comparatively less, so the team actively visits orphanages and old age homes. In Delhi, which experiences a harsh winter season - we stopped distributing food for a few weeks and focussed on making

October 2015 | www.spiceroutemag.com

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sure the homeless had adequate warm clothes and blankets to see them through the cold spell. The overall objective is to inspire the community to give back to those who need it most.”

The Robins have a WhatsApp group called the 'Boiler Room' that has the heads of all city chapters across India and Pakistan. In this, they routinely share best practices to follow, so that they can learn from each other. “Besides work, there is always a healthy exchange

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POTPOURRI

of cricket banter on the group too,” Neel adds with a smile.

BUILDING A COMMUNITY

Following a hyperlocal model, the RHA seeks to create many selfsustained communities across the city responsible for the collection and distribution of food within a certain area. Such as, the restaurants in Green Park will contribute to the homeless of the locality via volunteers who live in Green Park, explains Neel.

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A regular drive of collection and distribution takes almost two to three hours. The volunteers coordinate via WhatsApp and the collection of food is delegated among various volunteers. “We meet at a central place to put together the food in small parcels to make wholesome meals, and then split up in to smaller groups and reach out to different sections of people, be they homeless people, orphanages, old age homes, and patients from public hospitals. At times, we reconvene for a meal after distribution to plan out the next steps.” On every night of distribution, almost 4,500 to 5,000 people are fed.

And not just excess food. Many restaurants even offer fresh food for this initiative. Food ranging from stuffed parathas, rice, dal, fruits, snacks like samosas and golgappas to even kebabs, burgers and biryanis, a full stomach, helping hands and smiles abound, are actions that make a difference.

SPREADING HOPE

In February this year, the Karachi chapter was established. As poverty is an equally alarming issue in Pakistan, the initiative further strengthened with presence across the subcontinent. As the RHA crossed the border, the event was October 2015 | www.spiceroutemag.com

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On every night of distribution, almost 4,500 to 5,000 people are fed quite surreal for Neel and Anand.

“We realised how similar both our nations are, as are the inequalities and problems that plague both nations. Our Karachi chapter is probably the fastest growing chapter across all RHA cities,” Anand added.

And social media was primarily responsible for their immense success. By sharing pictures on social media sites, the word spread among friends, colleagues and across other cities too. Thus, as people expressed their intent on starting their own Robin Hood city chapters, the Army kept growing.

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In fact, on this Independence Day, the Robin Hood Army ied up with youth influencers Uber, Scoopwhoop, and Zomato to unite citizens across India and Pakistan to feed 100,000 less fortunate people on both sides of the border. This was the #Mission100k campaign.

A huge success, RHA constituting 2,400 volunteers across 141 colleges and offices, visited 42 orphanages and served 78,559 people.

Asked about the journey so far, Neel adds, “It's been surreal seeing a small idea being embraced by people from different cultures who genuinely wish to make a difference.

Having said that, we have barely touched the surface of the problem and realise there is just SO much more yet to be done to actually make a long term change.”

INSIDE SPICEJET

THE COO'S PLAYLIST

SpiceJet plays soft rock music on its Boeing flights for boarding and landing. Here is October's playlist personally selected by our COO.

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LOUIS ARMSTRONG What A Wonderful World This 1967 song was intended as an antidote for the increasingly racially and politically charged climate of everyday life in the US. The song also has a hopeful tone with regard to the future. This is the most iconic Louis Armstrong song.

TOM PETTY & THE HEARTBREAKERS Here Comes My Girl Released in 1980, this song was written by American rocker Tom Petty and Mike Campbell and the chorus is said to have been inspired by The Byrds. While trying to sing it in different ways, Tom ended up narrating in the verses.

PINK FLOYD Another Brick In The Wall Part 1 [Demo] Part of a three-song set, the first part appears on the album The Wall (1979). Written by bassist Roger Waters, this version is an atmospheric early demo version by Waters himself, of what became a worldwide hit. The song is based on Waters' life, on how his father died during the Second World War. Growing up without knowing his father caused Roger to isolate himself from others.

FARHAN AKHTAR, HRITHIK ROSHAN, ABHAY DEOL & MARIA DEL MAR FERNANDEZ Senorita Part of the film, Zindagi Na Milegi Dobara (2011), the song is a lovely blend of Spanish and Hindi lyrics set to a foot-tapping Spanishinspired tune.

FOREIGNER Waiting For A Girl Like You

A power ballad by the British-American rock band, Foreigner, the song was recorded in 1981.

This song was one of the ‘power ballads’ of the 1980s, a staple for ‘slow numbers’ and first ever slow dances for teenagers of that period.

October 2015 | www.spiceroutemag.com

QUEEN Killer Queen

Written by pianist and lead singer Freddie Mercury, this song featured in their album Sheer Heart Attack (1974). It was very different from the hard rock and energetic music that the band was known for, and was a breakthrough hit for them.

RODNEY JONES Ain’t No Sunshine This is an instrumental version of the 1971 hit by Bill Withers, who incidentally was working on the assembly line of the Boeing 747 aircraft when he wrote this song!

THE EAGLES Witchy Woman While the inspiration for the title and lyrics was based on various women The Eagles had met, Don Henley had Zelda Fitzgerald particularly in mind when writing this song.

PINK FLOYD It's What We Do

JACKSON BROWNE Somebody's Baby This track, part of the soundtrack for the 1982 teenage classic movie Fast Times at Ridgemont High, is Jackson Browne’s sole #1 hit. It speaks of a typical teenager's insecurities of asking the class heart-throb for a date because “she must be somebody’s baby, cause she’s so fine.” While the girl in question is lonely and unattached.

This instrumental piece, written by Gilmour and Wright, is from the latest album of Pink Floyd, The Endless River, released in 2014.

The song reflects the band’s well preserved psychedelic and progressive feel since the 70s.

FOREIGNER I Have Waited So Long A lesser known 1980’s gem from the kings of power ballads, Foreigner. A lovestruck lament of pining, unrequited love.

GOTYE Somebody That I Used To Know (feat. Kimbra)

Written by BelgianAustralian singer Gotye, the song also features Kimbra, a singer-guitarist from New Zealand. The indie pop ballad that was an international hit depicts Gotye reminiscing about a past relationship where his lover cut him off completely from her life.

BEE GEES More Than A Woman This 1978 ballad from the peak of the disco era by the Bee Gees, is from the soundtrack of the movie Saturday Night Fever, capturing the New York City feel of the decade.

CROSBY, STILLS & NASH Just A Song Before I Go This folk rock song released in 1977, ended up being the band’s biggest commercial hit.

The song was written

by Graham Nash about leaving loved ones behind before going on a concert tour.

It was written in Hawaii in about 20 minutes at the piano, while Nash and Leslie Morris were waiting for the rain to stop before leaving the house.

JAMES BLUNT Goodbye My Lover FRANKIE VALLI Released as part of Grease former James Blunt's Performed by Frankie Valli, 2005 debut album Back to Bedlam. Blunt, who the song was written by Barry Gibb and is the title was an officer in the song for the musical film British Army and saw of the same name. Known action in Kosovo, is also an avid champion of for his powerful falsetto voice, Frankie sings in his wounded soldiers’ rights natural voice on this track. in the UK. This song is a haunting ballad about a DON HENLEY lover parting ways forever The Last Worthless with his loved one.

Evening Released in 1989, the song BRYAN ADAMS Heaven was included in Henley's Originally recorded third album, The End in 1983, the song of the Innocence. This was written by Bryan song is rumoured to be Adams and Jim Vallance about Hollywood actress, and released in 1985.

Michelle Pfeiffer, who The power ballad had just gone through a first appeared on the divorce and was not yet ready to move on to a new soundtrack of the 1983 film, A Night in Heaven. relationship.

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NORTH EAST FESTIVAL

BUILDING BRIDGES

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ndia’s North East region, comprising eight states of Assam, Arunachal Pradesh, Meghalaya, Manipur, Mizoram, Nagaland, Tripura and Sikkim, has enormous potential and tourism propositions. Due to various issues including connectivity problem, the region has not progressed to the desired level. However, of late, a lot of initiatives have been taken by the Government and other agencies to promote the region.

North East Festival (NEF) – ‘Connecting People, Celebrating Life’ is an attempt to create awareness about the North East region of India and to promote tourism. In the last two years, North East Festival, organised at IGNCA, Janpath, New Delhi, has attracted lakhs of people and was extensively covered in national media.

This year, the festival will be held in October. NEF Football Cup will be organised from October 9-15, 2015, at Jawaharlal Nehru Stadium, New Delhi. Delhi’s top colleges including Hindu College, St Stephen's, IIT Delhi, SRCC, etc., will play against North East based colleges and clubs. The

October 2015 | www.spiceroutemag.com

NEF is an attempt to create awareness about North East and to promote tourism competition, organised with the support from the Ministry of Sports, Govt of India, aims at building bridges amongst the students of North East with rest of the country.

NEF Carnival would be organised from October 16-18, 2015, at IGNCA, Delhi. The colourful carnival would include various dance forms of North East, folk music, famous rock musicians of the region, North Eastern culinary delicacies, Handloom & Handicraft Exhibition, Agro & Horti Exhibition, Exhibition of various tribes of North

East, Freedom Fighters, colourful fashion shows, traditional sports, etc. The festival will also act as the platform to discuss the critical issues of North East.

During NEF 2015, B2B sessions on tourism, Buyers Sellers Meet, discussion on Act East Policy, etc., will also be organised.

With the support of various North Eastern states, MHA, Govt of India, IGNCA, North East Today, Delhi Tourism, etc., North East Festival is also driven by reputed Socio Cultural Trust Trend MMS, which recently organised the famous Rongali Festival in Assam with the support of SpiceJet. Mr. Shyamkanu Mahanta, Organiser in Chief of NEF, informed that Tourism is the key focus this year. Various festivals of North East would be presented along with a colourful mosaic of the region, a large exhibition of handloom & handicraft products of the region. SpiceJet, with a very strong commitment of promoting North East, would be the airline partner for North East Festival and is helping to invite tourists to come and explore the incredible North East India.

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FORECAST FOR OCTOBER 2015

BY D R . PRE M KUM A R SH A RMA

ARIES

TAURUS

GEMINI

CANCER

Calmness prevails in your mind regarding an issue, as you get all the support you need. You will generally remain pleased with the happenings around you. On the professional front, you will be able to give wings to your ideas and realise your dreams. Steady earning will keep you stable.

Show interest to be counted in or you may be left on the wayside. Your competence is likely to be acknowledged and promises to boost your reputation on the professional front. Things move smoothly on the academic front and help you achieve whatever you are aiming for. A bonanza on the financial front can be expected by some.

Keep all your options open if you want to save money.

Recognition and honour at work can be expected by some. Creative people may get an opportunity to showcase their talents. Those feeling stressed will be able to achieve mental peace and tranquility.

Commitments may compel you to give romance a backseat.

Your professional reputation is going to spread far and wide. You may find a trip to the countryside with loved ones most refreshing.

Starting something new on the professional front will meet with success. Socially, you are likely to make your mark. You remain in a position of strength on the property front.

Fengshui tip: Place a plant in the southeast corner of your desk to attract luck.

Fengshui tip: The horse is a symbole of success, fame & speed; place it on your desk.

Fengshui tip: Turtles are considered lucky in Feng Shui for career growth.

VIRGO

LIBRA

SCORPIO

You may begin to think on different lines in anticipation of a changed situation. Your ideas at work are likely to be appreciated and clear the way for implementing them. Excitement threatens to go out of your love life, if you don’t do something urgent.

Betting or speculation is a big no-no, as you stand to lose.

Developing property may become your priority. Your perpetually romantic mood will help keep the relationship aglow. Chances of getting involved on the social front are possible. Your interest may flag in whatever you are currently pursuing on the professional or academic front.

Your foresight is likely to prove a big asset on the academic front. Popularity on the social front is set to rise as you remain at your helpful best.

Your charisma is likely to act as an irresistible charm. Chances of enjoying a vacation look strong.

Health remains good through your own efforts.

Fengshui tip: Repair leaky taps to prevent loss of income.

Fengshui tip: If you are in the need to multiply your finances, carry a crystal in your purse.

Fengshui tip: Be sure the energy of the South area of your home or office is clean.

SAGITTARIUS

CAPRICORN

AQUARIUS

PISCES

Shifting to a new residence is indicated, so get set to enjoy setting up a new house. A long excursion is in the pipeline for youngsters. Spending quality time with the one you love is indicated. You will be able to complete a few pending domestic chores. Don’t take a financial advice on face value.

You will need to follow the middle path, steering clear of the extremes. Joining a group of health conscious people is possible for those trying to come back in shape. At work, you may find it difficult to seek the desired comfort level with someone working closely with you. Be your diplomatic best on the social front.

You may need some space of your own, away from people prying into your personal life.

Extra efforts on the work front are likely to bring you much deserved recognition. Money may start flowing in from a different source and make you financially secure. Your efforts on the health front are likely to make you fit.

On the financial front, a new source of income is likely to be tapped soon that may get your coffers brimming! It is not in your nature to disappoint anyone displaying even a semblance of romantic feelings for you, so enjoy! You may find yourself in a supporting role for a social event.

Fengshui tip: All household chemicals should be located in well ventilated areas.

Fengshui tip: Decorate your home or office with a feng shui aquarium to attract wealth Chi.

(March 21-April 20)

Fengshui tip: Keep an aquarium goldfish in the north sector of your living room to activate career luck.

LEO 106

(July 23-August 23) Your efforts on the professional front are likely to be richly rewarded.

Job searchers are certain to find a job that suits them well. Your moodiness is likely to create problems at home. Lack of trust threatens to create differences with lover on the romantic front.

Fengshui tip: Placing goldfish inside the home or office aquarium will activate good luck. Never place an aquarium in your bedroom.

(November 23 December 21)

Fengshui tip: To be the leader in your industry, place a Dragon on the right side of your desk facing the window or door.

October 2015 | www.spiceroutemag.com

(April 21-May 20)

(August 24 September 23)

(December 22 January 21)

(May 21-July 21)

(September 24 October 23)

(January 22 February 19)

(July 22-July 22)

(October 24 November 22)

(February 20 March 20)

Fengshui tip: Place yellow flowers in the kitchen; they symbolise blossoming and fulfillment in the life cycle.

adise

’ Par s r e h c t a irdw

B

T A C I PUL CTUARY N BIRD SEAL L O R E N

Nellore

P

ulicat Bird Sanctuary is a designated Ramsar site, a protected world wetland and the second largest brackish water lagoon in India. The scenic and serene lake spreads over 600 sq mts and is a bio-diversity hotspot, hosting an incredible large number of migratory water birds every year in its shallow waters. Some of the exotic species that visit include flamingoes, pelicans kingfishers, storks, ducks and curlews that wing down on Pulicat lake. The best time to come here is between November and February when migratory birds descend on the lake. Look out for greater and lesser flamingos and grey pelicans that make a definite stop here before flying off. A big congregation of these birds have been regularly spotted at Pulicat. Apart from these two species, most commonly sighted are grey heron, painted storks, spoon billed seagulls and pipers. Avid bird-watchers and nature lovers can have treasured memories of rare bird sightings at the sanctuary and the exhilarating feeling of being cradled in the lap of mother nature.

Visit Pulicat - Welcome our Winged Visitors

www.aptourism.gov.in

Pulicat Bird Sanctuary

INSIDE SPICEJET

FLIGHT BOOKINGS AT

YOUR FINGERTIPS

SpiceJet launched their mobile app that offers never before convenience and speed for customers on-the-go.

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ith SpiceJet’s new mobile app, customers will find it more convenient than ever before to make and manage bookings, check flight status, and receive exclusive offers on their mobile devices. The interface is so simple that even the origin of journey helpfully gets auto-filled thanks to inbuilt geo-tagging.

The app also allows customers to book or add exciting SpiceJet add-on products such as choosing premium SpiceMAX, seats, in-flight meals and Priority Check-in. Customers can also pre-book excess baggage at discounted rates through this app.

The payment gateway of the app offers a variety of options like Quick pay, credit card, debit card and Internet banking. The Quick pay option ensures instant booking with just a single click.

You can download the official SpiceJet app from Google Playstore and App Store.

STEP: 1 The main menu screen offers four options. To book a flight, select Flight Booking.

October 2015 | www.spiceroutemag.com

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Join us on facebook.com/gardengloryindia

INSIDE SPICEJET

STEP: 2 Choose the required field. Fill in the details and click on the Search Flights option.

STEP: 3

STEP: 4

Flight options according to date of travel are displayed. The fare details are at the bottom.

On selecting the button, the detailed fare summary is displayed.

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STEP: 5 Once the required flight option has been selected, fill in your contact details.

STEP: 6

STEP: 7

Fliers can choose numerous add-on options that will make the journey hassle-free.

Customers can pay via Credit or Debit Card. QuickPay option saves transaction time.

ENJOY EXCLUSIVE OFFERS

With SpiceJet’s hot new mobile app, one can not only book flight tickets on the go, pre-book spice add-ons, check flight status and manage one’s bookings, but also get access to exclusive discounts. Book through the mobile app and get up to 7% discount on flight tickets and 50% discount on meals.

October 2015 | www.spiceroutemag.com

SPOTLIGHT

PROMOTING COFFEE CONSUMPTION IN INDIA

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offee is the second largest traded commodity in the world, grown in about 80 countries across the globe, of which majority are developing countries. It is mainly consumed in the developed countries of the world in the northern hemisphere which experience cooler climate for most part of the year. The economies of many major coffee-producing countries depend largely on this commodity for foreign exchange earnings through exports to consuming countries. The global coffee sector is dominated by roasters who have developed robust linkages between producers and retailers.

Demand for coffee in India is also growing significantly. Traditionally, only the South Indian states were considered as the markets for coffee. However, in recent years, coffee has acquired a national presence and demand for coffee is growing much faster in the non-south regions. Coffee consumption has grown in the non-south regions at about 45% annually, while it has grown at 2.5% per annum in the southern states. Total coffee consumption in India is estimated at 1,00,000 MT (green bean equivalent), and is expected to reach 115,000 MT during the current year.

The Coffee Board is making multi-pronged efforts to increase the domestic consumption of coffee. One such activity relates to the sales of prepared coffee and R&G coffee through India Coffee House outlets operated by the Board’s Promotion Department. As part of this strategy, a new India Coffee House outlet has been opened at Aravali International Guest House in JNU Campus, New Delhi, recently, which is the 13th outlet among the chain of India Coffee Houses in the country.

October 2015 | www.spiceroutemag.com

Considering the potential for rise in consumption, the Coffee Board regularly participates in reputed domestic exhibitions held across India. In these events, the Board carries out targeted activities to create awareness about the advantages of coffee drinking. Also, the Board distributes promotional materials regarding coffee, screens short films, conducts training programmes on brewing techniques, and provides a networking platform for sectoral stakeholders including roasters, producers and exporters. The Board also organises ‘Coffee Brewing Demonstration’ programmes to train members of the public in coffee preparation techniques. It is gratifying to note that many of the trained persons have utilised the programmes and established innovative businesses including theme-based coffee shops.

The Board also undertakes mass media campaigns to promote the health aspects of coffee consumption, and is also actively conducting awareness programmes to disseminate information on career opportunities in this sector.

The exciting growth in the domestic market over the last 10 years, with an annual average growth rate of 5-6%, is opening up avenues for value creation along the coffee value chain in India by fostering entrepreneurship and employment.

SPOTLIGHT

AHS SUPPORTS HEALTHY EATING FOR LUSTROUS MANE

A

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dvanced Hair Studio (AHS) recently conducted a hair care session with Hyderabad’s renowned nutritionist Ms Gouri Priya Mylavarapu and AHS ambassador Ms Kate Hallam, Former Beauty Queen, Actress and International Model and wife of Lucky Ali, in Bengaluru.

The session included an informative talk highlighting the importance of simple dietary requirements to get a perfectly healthy scalp and beautiful hair.

Gouri Priya Mylavarapu, while discussing the importance of hair in the session stressed on having a balanced diet. She said, “B5 (pantothenic acid) rich foods like mushrooms, leafy vegetables, cauliflower, broccoli, turnips, tomatoes, legumes, sweet potatoes, etc., gives hair flexibility, strength and shine and helps prevent hair loss and greying. Low-fat dairy products are good sources of calcium, a key component for hair growth.”

Kate Hallam on the occasion said, “Increasing stress, erratic sleeping schedules, busy lifestyles, pollution, everything adds to the regular wear and tear of body.

Hair being a vital component of our body requires equal attention and dietary needs.”

Advanced Hair Studio’s Advanced Fitness Programme is considered as one of the best treatments

in the world to control hair loss and save existing hair.

It thickens the existing thin and weak hair, re-grow hair in areas where the hair follicles are still alive but not dead, improves scalp condition and improves the texture of hair.

A PICTURE-PERFECT WEDDING

I

n the aegis of Satguru Baba Hardev Singhji Maharaj and under the auspices of Nirankari wedding, Avnish and Aaina were brought together in matrimony. The proud parents of the groom, Mrs. Neeru and Mr. Harish Kumar invited friends from

October 2015 | www.spiceroutemag.com

across India for a Nirankari style wedding of their son.

A Nirankari wedding is one where the sanctity of the ceremony is not abased by frivolity. For Avnish and Aaina, it was a wedding sans the flow of ‘spirits’ and exchange of expensive gifts.

The major highlights of the wedding were ‘Mehendi ki Raat’, held at the groom's residence, a Sufi night with the Nooran Sisters that ushered in the true Punjabi feel and Sangeet and Ring ceremony. The wedding took place at HICC Hotel Novotel. Asked about the bridegroom, the elated father, Harish Kumar said, “Avnish has got a good head on his young shoulders, his visionary zeal is exemplary and his ambition is to open at least 100 franchisee outlets in India and abroad.”

The auspicious segment of the Nirankari Wedding was praised by all who graced the occasion.

SPOTLIGHT

OFFERING DRUG-FREE TREATMENT

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espiCare Therapy Centre is a Bengaluru-based drugless allergy centre consisting of trained and certified physicians.

First of its kind in Karnataka, it is 100% natural and drug-free treatment for those suffering from allergies specially Respiratory Allergies like Asthma, DR LOKNATH KUMAR K P Sinusitis, Bronchitis, Smokers CMD, RespiCare Cough, Snoring, etc., Chronic ENT illnesses, skin allergies, Dermatitis, Eczema, Psoriasis, Stress and Fatigue.

RespiCare addresses each and every aspect of patient care, from initial consultation through recovery. It focusses on each patient's specific needs. Its physicians use the most up-to-date technology to administer personalised care, as well as drugless treatment options. Using leadingedge diagnostic analysis and treatment by the dedication of its healthcare team, RespiCare helps its patients lead active lives through comprehensive Allergy care.

RespiCare believes in providing responsive and high quality care in a cost-effective

manner. The facility boasts of a state-of-the-art Drugless, No Side effects Halotherapy/Saltroom Therapy from Europe which help to monitor and evaluate the treatments to achieve the desired results for each patient.

For more details visit: www.respicareindia.com, www.coolcurves.in, +91 9590008899

LIVE THE WAY THE WORLD LIVES

RED CARPET COLLECTION

BY CHARAGH DIN

omes Furnishings brings to you the best of what Europe and US' upper class homes wear. That's right! Quality products from Homes Furnishings which have only been exported to the finest brands across Europe and the US, are now made available in India. Embrace the mesmerising collections of Homes Furnishings and make your home into a masterpiece that will be the envy of your guests.

eel the force within with CD Red Carpet Collection.

Move in your own orbit and feel the cosmos turn its gaze on you. Take a moment to soak it all in as the world lies suspended. The resplendent CD Red Carpet Collection includes Italian Linen, blended fabrics and sharp cuts.

H

October 2015 | www.spiceroutemag.com

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SPOTLIGHT

CREATING STYLISH OFFICE FURNITURE

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n offering of Twenty First Century Techno Products Pvt. Ltd., Stellar has carved a niche for itself as a leading office furniture brand of the world. Started in 1988 in India, the name has become synonymous with quality home and office furniture around the globe.

The first step towards its overseas operations was the establishing of a manufacturing unit in China - the new growth engine of the world. The unit, spread over twenty thousand sqm, today stands as a highly sophisticated manufacturing facility. It is equipped with the most advanced machinery and stringent quality control measures to manufacture products. The company has showrooms in all four corners of India. Its export voyage started in Dubai and other Middle-Eastern countries and has now reached

a multitude of destinations - over 70 countries in Asia, Africa, Australia, Europe, North America and South America. The company is all set to increase the number of countries they export to. New furniture models are being added to the existing range.

For franchise enquiry contact, +91 9009988770

PROMOTING VERTICAL GROWTH

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SUNIL AGRAWAL Director, Kamdhenu Steel

amdhenu Steel has launched New Brand Of TMT Steel K2 Steel that will serve special need of Luxury homes. Growth in construction today is vertical, not horizontal, given the high cost of land and population pressure. Sunil Agrawal, Director Kamdhenu Steel, shared,“KAY2 TMT is geared to take advantage of the present and future construction boom through supply of vital construction products at competitive prices. Thanks for putting unbelievable efforts of every body to maintain production volumes and quality.”

Kamdhenu Concast Limited is poised on the threshold of expansion to double the production in next two to three years to meet estimated market demands. Agrawal further added, “We plan to follow a decentralized production and supply lines model to cut transport costs, give us a competitive edge and make us the preferred Steel supplier of regional construction companies. Our focus, as ever, will be on producing the highest quality, following a path of excellence and to deliver outstanding customer satisfaction.

THE VISIONARY ENGINEER

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fter passing Engineering from Birla Institute of Technology, Ranchi, J. K. Baid started as first generation entrepreneur. He established Rajasthan’s first Water Storage Tank Unit in 1987 and established the Unit first time in 1991 in Abu Dhabi under the name of Polycon Gulf Ltd., and thereafter in Saudi Arabia, Nepal, Bangladesh and Egypt. He has also developed four layer insulated tank in Gulf and India in 1992 and created history. His other remarkable achievements are establishing PVC profile unit in India, pet bottle plant (20 L) in Gulf in 1998 and medical equipment and disposable unit in Faridabad. His awards include: 1st National Award (Medium Sector) by the President of India; Indira Gandhi Sambhavna Award; Bharat Gaurav and Udyog Ratan from the Institute of Engineers, and Bharat Gaurav and Udyog Ratan from the Institute of Engineers and 1st Prize of PHD Chamber. He is also associated with Mahaveer Viklang Samiti and yearly donates for Jaipur Foot, helps the weaker section and gives fees for 30 girl children every month. To fulfill his mission ‘Free Food for Poor’, he distributes 10,000 food coupons per month for food to poor through Akshaya Patra.

October 2015 | www.spiceroutemag.com

SPOTLIGHT

COMFORT WITH UDIVINE S

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eeping in mind your hectic life style and paucity of time OSIM has launched New Massage chair ‘uDivine S’. The Chair delivers the pleasure of an effective full body massage. You can customise the massage to ease specific trouble spots on your body with a variety of massage techniques and intensities. It has an intelligent and precise massage system based on the human body contours, combined with a strategically-positioned system of airbags, kneading discs and automatic body detection. Enjoy all the basic needs of a full body massage with OSIM uDivine S. It comes with a patented deep tissue massage which refreshes the body from deep within and results in detoxification.

For more information log on: www.osim.com

BETTER HEALTH FOR WOMEN

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he problem of Polycystic ovary syndrome (PCOS) is affecting as many as 1 out of 15 women. In young girls, the symptoms are mainly cosmetic as they get disturbed by the acne, weight gain, and facial hair.

In married women, the PCOS often manifests as infertility or inability to conceive. Timely treatment can help control the symptoms and prevent long-term problems

Furocyst

○ Furocyst is a science-based innovative product derived from the plant for the management of PCOS. It helps to: ○ Increase insulin-sensitizing activity & peripheral utilization of insulin ○ Bring down the Hypercholesterolemia.

Furocyst is a product of Chemical Resources, an ISO 9001:2008, ISO 22000:2005, NSF-US GMP, KOSHER, HALAL certified company, having in-house Research & Development duly approved by Govt. of India, Department of Scientific & Industrial Research (DSIR).

ZAPYLE INTRODUCES ‘SOCIAL SHOPPING EXPERIENCE’

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RASHI MENDA, CEO, Zapyle

October 2015 | www.spiceroutemag.com

re you bored of your wardrobe? Want to organize your wardrobe and earn a little money on the side? Zapyle launches an exclusive mobile app for women that assists pre-loved clothes and accessories in finding new homes in new wardrobes.

Zapyle is the first ever re-commerce portal in India that bonds together fashion stylists, bloggers, designers and other fashion enthusiasts to discover, sell and buy pre-loved fashion and luxury wardrobe staples from the comfort of their couch by simply posting pictures of their preloved

goods. The App ultimately addresses the universal problem of having nothing to wear – or managing closets. It creates a particular echelon of buyers and sellers, fusing inspiration with trust. To reemphasize on the quality an intelligent fashion meter is integrated into the app to ensure the best value for your product. Every item is carefully examined before it is sold and shipped. All you have to do is list your items from your closet that haven't been getting a lot of love from you lately and score a great deal, so you can buy things you really want.

SPOTLIGHT

OUTDOOR COMPOSITE FLOORING

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ser-friendly plastic-composite decking featured for the first time in the flooring trends around 1990s.

At Square Foot this product combines elegance with the inimitable warmth of natural wood that comes with convenience and durability which is guaranteed by its exclusive technology. These products are made of a combination of bamboo fiber, high-density polyethylene and chemical addictives, making them 100% recyclable and eco-friendly.

Square Foot offers composite deck flooring in two varieties; Tile and Long Deck. Their plastic base deck system allows for quick installation and removal if needed for maintenance.

MODERN AND CLASSIC HANDBAGS 122

‘Cord’ was established as a platform to share the passion for travel, art and fashion. Designed to merge classic elements in a modern silhouette, its latest collection draws unique elements from a wide breadth of inspirations and incorporates great functionality in its designs. Aesthetically crafted in genuine leather and cotton canvas, these products count in as ‘essentials’ in every cosmopolitan’s wardrobe. Each piece is designed to be used day in and out, with a focus on comfort, material and interaction with body. Traditional method of craftsmanship merged with detailed design drawn from an inspiration that travels a nostalgic journey, is something that defines Cord’s collections.

THE ROYAL SPLENDOUR

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he label Vvani by Vani Vats is a depiction of the royal Indian design intermingled with archaic Indian embroideries and techniques in unconventional designs. She has employed the playful chemistry of old techniques of surface texturing using new materials and innovative designs inspired by various old hand embroidery techniques of zardozi and aari, intricate geometric patterns, Islamic tessellation architecture, etc.

Vani’s creations can be adorned by brides from every region of India and her work reflects the diversity of handicraft in our country. On one hand she has lehengas in bright hues of yellow and mustard for our Rajput brides while on the other hand she has lehengas in mint green or emerald green for our Muslim bride.

The exclusive collection will be showcased during the Bridal Asia show on October 17-19, 2015 in Hotel Ashok, New Delhi.

October 2015 | www.spiceroutemag.com

INSIDE SPICEJET

NEWS Seen here is SpiceJet's wet-lease aircraft from BH Air, along with the crew.

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1ST CIVILIAN NIGHT LANDING AT PORT BLAIR On September 11 at 6.10 pm, a SpiceJet flight from Kolkata, carried out the first civilian airliner night landing at Port Blair airport. Under the command of Capt.

Gurcharan Arora and Capt. Ranbir Singh, the aircraft was greeted by a grand water

On September 22, SpiceJet took 13 underprivileged children and two teachers of NGO Sewa Bharati's run schools from Delhi slums on a Delhi-JaipurDelhi tour.

The group is seen here with Vasundhara Raje, Chief Minister, Rajasthan, along with SpiceJet representatives.

October 2015 | www.spiceroutemag.com

cannon salute. The aircraft departed at 6.45 pm. The upgradation of the runway, lighting and navigation systems at the Port Blair airport, on the behest of Lt-Governor Lt-Gen AK Singh, has paved the way for commercial night flying capability.

SpiceJet employees don traditional attire on Onam in August.

LOAD FACTOR HITS 92.1% IN AUGUST For the 5th consecutive month, SpiceJet achieved the highest Passenger Load Factor (PLF) for August, as per the DGCA statistics, achieving 92.1%. It is also the fourth consecutive month SpiceJet has maintained a PLF of over 90%. The airline also achieved over 90% on-time performance in 2nd half of August, and September.

INSIDE SPICEJET

ST

RS OF

This month, we celebrate a few shining stars from those departments C U S T O M E R R E L AT I O N S

PANKAJ CHAUDHARY

KANIKA RATHEE

SHALU RANA

Customer appreciation: I am extremely happy with the service provided by SpiceJet, and thank you Pankaj for your help. Such friendly attitude encourages me to choose this airline in future.

Customer appreciation: Kanika's professionalism and the speed with which she addressed my issue, left me immensely impressed.

Customer appreciation: Regarding my travel, I had spoken to Shalu who helped me with my concern. The superb follow ups made me happy. I am glad to be your passenger.

Experience with SpiceJet: I joined SpiceJet three years back and I'm happy to be here. A sense of purpose and pride runs deep at SpiceJet, that helps one to grow. It's a comfortable yet challenging atmosphere to learn and reach your full potential.

Experience with SpiceJet: It’s been over seven years that I have been working with SpiceJet and it has been a good experience for me. I have been able to develop myself both ‘personally and professionally’.

I am very happy to be a part of an organisation that helps me grow.

Gurgaon

SALES & REVENUE

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Experience with SpiceJet: I have completed over three years with SpiceJet, and I've learned a lot here. Knowledge sharing and interpersonal relations are a few of the qualities I've honed here. I feel like I'm with my family at SpiceJet.

Gurgaon

Gurgaon

SUDHEESH MANGALASSERI

KADAMBARI SURYAVANSHI

Internal appreciation: We appreciate the way Sudheesh constantly delivers results for the betterment of the company. He knows the market well.

Internal appreciation: Kadambari is a self-motivated person with a commitment to quality and constant improvement. She has excellent follow-up skills and is an asset to our team.

Sales, Kochi

Experience with SpiceJet: I have been with the company for the last 14 months. I have learned to handle every kind of situation. This has allowed me to deliver better results under pressure. Thank you team SpiceJet for supporting me.

October 2015 | www.spiceroutemag.com

Sales, Mumbai

Experience with SpiceJet: Working with SpiceJet has been an amazing experience. I'm happy to be a part of this team, and the support I get from my colleagues & seniors enables me to deliver the best.

SUMIT TALWAR Revenue, Gurgaon

Internal appreciation: Sumit has worked hard for the improvement of LF & RASK in his assigned market. He goes that extra mile for the organisation, and we're happy to have him in our team.

Experience with SpiceJet: It's been eight years with SpiceJet and it is a great feeling when seniors compliment your work. I would like to thank my colleagues, seniors and the management for being a constant source of strength.

SPICEJET

that provide support and keep SpiceJet's banner flying high.

SECURITY

NAGA BHARATHI

ADIL MOHAMED SHEIKH

Vijayawada

Mumbai

PRUTHUL PANDYA Ahmedabad

Customer appreciation: On our recent trip, one of our family members lost a valuable item, but later, Ms Bharathi informed us that the item had been found. We appreciate her honesty and concern.

Internal appreciation: Adil is an enthusiastic team player who is always ready to help others. A hard worker, he is alert while on duty.

Keep it up!

Internal appreciation: Pruthul has grown remarkably in SpiceJet due to his dedication, passion and his astute judgement speaks volumes. He is an inspiration for his colleagues and team members.

Experience with SpiceJet: It's been four years with SpiceJet, and my professional skills have strengthened. It’s a great feeling when passengers compliment you.

Serving the customer with true spirit and honesty is my mantra.

Experience with SpiceJet: I have just completed 11 months in SpiceJet. I am really grateful to the management for giving me this opportunity. I am sincere, honest and work hard every day, and with SpiceJet I will achieve new heights.

Experience with SpiceJet: This airline is such a 'Red, Hot, Spicy' place to work. I have completed almost two years with the airline and the experience so far has been wonderful. I love working here and I consider it as my second home.

SHYAMALA MUTHUKRISHNAN Chennai

Internal appreciation: We are pleased to have Shyamala with us.

It is always a pleasure to work with her, and we express our gratitude towards her contributions.

Experience with SpiceJet: I've completed 10 years with the airline, and the work culture here builds up one's confidence. I strongly believe in the philosophy of SOCCH (Safe, On-time, Clean, Courteous and Hassle-free).

ARPITA DAS

AKASH PAUL

Internal appreciation: A sincere and dedicated individual, Arpita ensures that her work is perfect.

She is patient and her sense of responsibility is profound.

Internal appreciation: Akash Paul displays immense veracity while performing his duty. We are happy to have Akash in our team.

Agartala

Experience with SpiceJet: It's been almost three years in SpiceJet and working in the Security Department as a Certified Screener, gives me immense pleasure.

I not only screen the baggage and cargo, but I enjoy helping the passengers too.

Kolkata

Experience with SpiceJet: It has been almost eight years that I have been a part of SpiceJet, and the journey so far has been a learning experience. Here, I have the opportunity to work with a team that is helpful and motivational, and I'm grateful to my mentors.

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SPICEJET

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FREEDOM OF FLIGHT

An adventure sports enthusiast, SpiceJet's Captain Sandeep Dang has unbridled love for flying and a passion to conquer every challenge.

October 2015 | www.spiceroutemag.com

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orn and brought up in Delhi, Captain Sandeep Dang joined the National Defence Academy after completing his 12th standard from Govt Boys' School in Shakti Nagar. “I was among the lucky few to have flown both helicopters and fighter planes,” says Capt. Dang, adding that he was also a member of the Indian Air Force's (IAF) Suryakiran Formation Aerobatic Team.

His love for flying was the primary reason for joining the IAF. “I can't say what I would have chosen as a career if not aviation; I can only say that it wouldn't have been a desk job,” he states emphatically.

His parents migrated from undivided Punjab during partition.

“With no monetary assets, my father ran a roadside fruit stall while studying simultaneously. He earned a graduate and a law degree and rose to become a senior official in Indian Oil Corporation.” He further adds, “I have three siblings, and my mother, despite ill health, nurtured us as good human beings with deep social values.”

The captain's wife was part of the first batch of Women Commissioned Officers and joined the Indian Air Force in 1992. Having retired in 2005, she now works as a corporate trainer and career counsellor.

A keen sportsman, the captain, along with his son, took part in the Airtel Half Marathon last year.

“It was one of the most memorable and satisfying experiences of my life.

Though I was used to running for about 8-10 km, I had not done 22 km ever.” He completed the 22.1 km in 2 hrs and 12 minutes. The Hyderabad Marathon is considered one of

I was among the lucky few to have flown both helicopters and fighter planes the toughest city marathons due to large undulations in the route.

His son, who is in Class XII, is also a keen sportsman. “He took up my challenge to beat me at the 10 km run in Hyderabad, and he did it,” the captain adds with pride.

Despite an extremely busy schedule, Capt. Dang manages to take time out to pursue his hobbies. “I always carry a book with me whenever I go out for any work which may require waiting. I like to read on a variety of subjects ranging from humour and thrillers to non-fiction and sciences.”

To unwind, he plays squash, badminton and adventure sports. Having completed a half marathon, a full marathon is next on his agenda. He has also received formal training in skiing and para-jumping during his tenure in the Air Force.

At SpiceJet, Capt. Dang finds the environment very much at ease and infectiously cheerful. “There would never be an occasion when you may be feeling slightly pensive and someone would not walk up to you to force out a laugh. There are no compartments among pilots, engineers, cabin-crew and ground staff, and everyone mixes around with everyone!”

FITNESS REGIME With the rigorous flying routine, it is difficult to observe a set fitness routine daily or even weekly. Says Capt. Dang, “The solution is in training the mind to not observe what day of the week or what hour of the day it is. If there is some time available, then I try to overcome that mental barrier and go for my exercise.

Sometimes I even compromise on a latenight partying opportunity to be able to get up early the next day and go for my workout. I even try to make use of my outstation halts and visit the gymnasiums, but there is no substitute for a good long run in open areas.”

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domestic international effective from 15th October, 2015

Routemap Flight schedules are subject to regulatory approvals and change.

Map not to scale, graphic representation only.

Content as on 25th September, 2015.

India connects with SpiceJet

INSIDE SPICEJET

BOOKING NOW EASY

FOR SME TRAVELLERS SpiceJet offers innovative travel solutions for the 'SME Traveller’. Read on for a step-by-step insight into the process.

STEP BY STEP GUIDE TO BOOKING SME TOOL: STEP 1

STEP 3 You are ready to book on SME Traveller. Login with your account information with the Login ID and password, and take advantage of the benefits under this programme.

SMEs who wish to register with SpiceJet must first log on to spiceJet.com, click on SME Traveller and register.

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STEP 2 On completing the registration formalities, an email with login ID and password will be sent to the registered email id. With these, registered SMEs can start booking tickets through SME Traveller. SMEs can either nominate and pre-register employees by uploading employee profiles or get them registered as a part of the booking process.

PROGRAMME BENEFITS • • • •

Up to 10% discount for SMEs Complimentary web check-in Flexibility in rescheduling and cancellations The points to be redeemed will get converted into usable cash post travel.

These points can then be used for the next travel for the same pax and be adjusted against the base fare only.

SpiceJet offers its new 'SME Traveller' solution to firms with up-to 50 travelling passenger strength

October 2015 | www.spiceroutemag.com

INSIDE SPICEJET

NEW 360O

GROUP BOOKING TOOL Experience the joy of travelling in a group with SpiceJet’s new group booking tool that offers end-to-end solutions.

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piceJet is the first airline in India to introduce an online tool that provides an automated end-to-end solution for group travellers. Individuals and corporates who wish to travel in groups, and even travel agents who deal in group bookings, can register with SpiceJet’s Group Traveller. From requesting for quotes to managing dashboards, it is a DIY (do-ityourself) tool from SpiceJet. The experience of travelling in a group is one-of-a-kind, and it is true when they say - the more, the merrier.

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FOR EASY BOOKING, FOLLOW THE STEPS BELOW:

1. Registration process: Once you enter your agency details, submit the form. An email is sent to the registered email id for validation.

Once this is done, the airline staff will get in touch regarding further verification. Post this, the email logins will be provided.

2. Adhoc group request: Enter the various details of your trip, such as one-way, round trip or multi-city, details of departure, baggage and meal preference, and select your flight. Mention the number of passengers.

The airline will revert regarding various flight possibilities, and you can click on them for more details.

3. Update names: Once you reach the payment confirmation page, click on the ‘submit passenger’ button. Select the request for which you would like to make the payment. Once you have reviewed your option, upload passenger information, or add them manually.

4. Print e-ticket: Click on ‘Get Booking’ menu and choose the specific request for which you want an e-ticket. Click on print.

You can even resize the group by clicking on the ‘Request’ button and ‘Request Group Resize’ submenu. Once all the details are added, the airline will get in touch.

October 2015 | www.spiceroutemag.com

BENEFITS:

Get prompt response to all your group queries.

End to End automation: From requesting for quotes to entering passengers' names, you can now do everything by yourself.

Dashboard: View and manage all your group bookings.

Easy usage (Short & Crisp booking flow) Accepts all forms of payment – CC/DC/IB.

From requesting for quotes to managing dashboards, it is a do-ityourself tool giving you the freedom to book according to your convenience.

INSIDE SPICEJET

SPICEJET ADD-ONS Know more about SpiceJet's innovative products & services Seat Selection

Domestic pricing

SpiceMax* Seat (on Q400 Aircraft)

`500/-

same as domestic

`400/-

SpiceMax Seat (on Boeing/Airbus Aircraft)

`1000/-

same as domestic

`900/-

SpiceMax Seats (Non Reclining on Boeing/Airbus Aircraft)

`900/-

same as domestic

`800/-

`300/- (ahead of exit row window or aisle)

same as domestic

Free

`100/- (Ahead of exit row middle seats)

same as domestic

Free

`150/- (behind exit row window or aisle)

same as domestic

Free

`75/- (behind exit row middle seats)

same as domestic

Free

`200/- (front half of cabin window or aisle)

same as domestic

Free

`100/- (rear half of cabin window or aisle)

same as domestic

Free

Preferred Seats - on Boeing/Airbus Aircraft

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Preferred Seats - on Q400 aircraft

International pricing

SpiceFlex Customers

Pre-book excess baggage 5 kgs

`900/-

`1850/-

10 kgs

`1,600/-

`3700/-

15 kgs

`2,250/-

NA

20 kgs

`3,000/-

NA

30 kgs

`3,750/-

NA

Spice Assist (Meet and Assist Service)

`500/-

NA

Priority Check-In

`200/-

`300/-

1 Bag

`100/-

NA

2 Bags

`200/-

NA

3 Bags

`300/-

NA

Bag Out First

Carry More Onboard (free allowance 7 kg; buy up to 5 kg more) Pre-book

`250/- per kg

same as domestic

At check-in

`300/- per kg

same as domestic

At boarding gate

`500/- per kg

same as domestic

My Flexi Plan

`899/-

`1099/-

Hand Baggage Only Fare - Charge at Airport Fare type change fee if checking-in bag at airport after purchasing HBO fare

Up to 15 Kgs - `400/-

NA

Spice Cake

`800/-

NA

*SpiceMAX seats offer significantly more legroom, plus complimentary meal, priority check-in, priority boarding (at aerobridge gates), and priority baggage handling **NA stands for ‘not available’

October 2015 | www.spiceroutemag.com

Hair Transplant Cosmetic Surgery Breast Surgery Liposuction (Body Reshaping) Rhinoplasty Face Lift Surgery

Best Hair Transplant Surgeon 2015 In North India

By Zee

INSIDE SPICEJET

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CFM56-7B24/26 (24,200 lbs/26,300lbs) 22,137 kg

22,137 kg 70,987/79,015(24,200 kg CFM56-7B24/26 lbs/26,300lbs)

22,137 kg

22,137 kg 70,987/79,015 kg

7

3.3

04 7

3.3

04

8 ft 2 in (2.49 m)

8 ft 2 in (2.49 m)

October 2015 | www.spiceroutemag.com

R.N.I No: DELENG/2015/63282