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Saturday, April 2, 2011
Vol. 5 No. 14
LOUNGE THE WEEKEND MAGAZINE
Entrepreneur Free man Murray (left) and programmer Kiran Jonnalagadda peer out of Jaaga, a ‘creative common space’ in Bangalore.
BUSINESS LOUNGE WITH IGNIGHTER’S ADAM SACHS >Page 8
JUST THE CRUMBS
The traditional bakeries of the Walled City are dead—except for a few >Page 6
SPRING FLING
THE NEW
The season is everyone’s inspiration in Kashmir as new life blooms in shades of white and pink >Page 12
GEEK
SHEET MUSIC, SOUL NOTES
From ambitious wireframe structures to nationwide communities, India’s new techies are more networked, more open and more artistic >Page >Page 10 10 THE GOOD LIFE
REPLY TO ALL
SHOBA NARAYAN
IS AN IPOD THEIR BIRTHRIGHT?
T
he summer holidays are looming. The children will be home. What are you going to do? Send them to camp? Fly off on a holiday to the Caribbean? Ask them to do chores around the house? Or all of the above? One of the first things Michelle Obama did after entering the White House was tell the staff not to make her children’s beds. She wanted her girls to do chores, just like she did while growing up. Later, in a television interview, Obama told Barbara Walters... >Page 4
A new A.R. Rahman biography strikes a personal chord—of his musical journey from Chennai to global stardom >Page 17
PIECE OF CAKE
AAKAR PATEL
THE BANALITY OF THE INDIAN FAN
O
ne of the disappointing things about the World Cup was that it was played on the subcontinent. It is thought that India loves cricket. This is incorrect. India loves India. Cricket gives us the opportunity to express this affection. The local cricket match in India is unattended. Even World Cup matches featuring two other sides will be played without spectators, no matter what the calibre of the players. This is unlike World Cup football, or American football and basketball... >Page 5
PAMELA TIMMS
DON’T MISS
in today’s edition of
ANNA PAVLOVA AND THE KIWIS
A
ll sweet things are a luxury but everyone needs a bit of cake-shaped indulgence from time to time. Many treats at the top end, though, flatter to deceive—those impossibly glamorous and complicated confections that beckon from five-star bakeries are often a terrible disappointment when you actually eat them. Pastry chefs often seem so intent on constructing the perfect nougatine tuile that they forget the flavour. Which is why, for me anyway, a well-made... >Page 6
PHOTO ESSAY
THE SCROLL STORIES