Luxe 17 03 2016 pdf lowres

LUXE Chennai/ 1 Front_Pg User: cokjk

03-12-2016

14:46 Color: C K Y M

THURSDAY, MARCH 17, 2016

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Local flavour The farms surrounding the JW Marriott Mussoorie Walnut Grove and Spa produce crops for three restaurants at the hotel, reducing their carbon footprint and promoting local crops

How green is my plate

CM YK

The newest trend in responsible eating brings home-grown seasonal produce to fine dining

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ervice is just about to begin at Café Pluck, Pullman Hotel in Delhi’s Aerocity, a regular fine dining restaurant, with shiny floors, plates of finely-decorated courses of food ready for the lunch buffet, and luxurious lamps that add warmth. Through the large French windows that hide the bustle of the city, you can stare into a green oasis and easily forget about the busy metropolis you’re in. Aside from all the customary chic accruements that come with a fine dining café such as this, there is something equally earthy about Café Pluck’s food – and its plating is a subtle reminder of this fact. Your caramelised pear will have some chocolate soil underneath it and edible flowers and herbs are used liberally as garnish by the chef.

Keeping it local

Café Pluck is one of the few restaurants in this country that participates in the Locavore philosophy, and grows some of the produce within the hotel premises itself.

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LUXE Chennai/ 1 Inside_01 User: cokjk

03-12-2016

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FINESSE THURSDAY, MARCH 17, 2016

Desi glam at NYFW At the recently concluded New York Fashion Week, two designers make ‘Indian-American’ a style mantra, and not just an identity

Big hair, big flair Voluminous skirts match the high hair of models backstage at the Naeem Khan show during New York Fashion Week

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housands of miles away from the highly intricate lehengas, saris, and anarkalis of home, Indian-American designers in New York City are steadily gaining ground (and critical acclaim) as they present their highly sought after Western-wear collections. With clients ranging from Michelle Obama to Freida Pinto, Indian designers like Naeem Khan and Bibhu Mohapatra continue to encounter great success across the ocean whilst working round-the-clock on their upcoming collections, the most recent of which – Autumn/Winter 2016 – debuted this February at the New York Fashion Week (NYFW).

Keeping it glam NYFW veteran and industry heavyweight Naeem Khan has had an eventful few years; the red carpet staple and Michelle Obama-favourite presented his Ready-to-Wear collection while simultaneously working towards establishing his new business headquarters in Miami. The Indian-born Khan attributes a significant part of all his collections to his Indian roots, and this upcoming one is no different. “Most of my collection is embroidery, and most of that embroidery is made in India.” The show’s opening look was accentuated by custom-embroidered Louboutin boots. When I spoke to Khan a few weeks before his show, he was reluctant to share details. Avoiding the risk of ruining the surprise for his many adoring fans and customers, he didn’t share many specifics about his collection. “I am very excited. It is a homage to the heri-

With bold colours, unique silhouettes, and superior craftsmanship, each Indian-American designer’s collection is genuine

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tage of New York, the history of New York, and the great social women of New York,” he stated.

It didn’t disappoint. Gorgeous gowns in myriad colours made from the most luxurious fabrics made Khan’s show seem like a fairytale. Speaking about his inspiration, Khan mentions how a lot of it comes from his “rich culture” and his family’s century-long history in the embroidery business, which he continues to work with.

And the showstopper? Trinity Faith Moran, an elevenyear-old girl battling a life-threatening illness, whose dream was to walk the runway during Fashion Week.

Khan designed a custom dress with Moran, had it made, and she strutted down the runway alongside Khan to rounds of applause. As 2016 progresses, Khan plans to build on his growing popularity in South America but even as he takes his brand to those far shores, he mentions that he’s constantly keeping an eye out for the right strategic partner for expanding his business to India. It may just only be a matter of time before we see Khan surprising us with his jaw-dropping designs at Lakme Fashion Week.

spiration of choice was the last Chinese empress Cixi, and the dragonfly. Unlike Khan’s refined, feminine offering, Mohapatra’s outfits were distinctly more aggressive. Attempting to follow the trend of merging femininity with power dressing, Mohapatra’s offering was quite the mix of outfits. Fur coats, high slits, and chokers all made their debut on his runway, alongside Forevermark Jewellers from India. Many of the models, wearing the famous redsoled Louboutins, sported standout black leather chokers and “skin graft hosiery”. While there were no direct ‘Indian’ influences on the outfits, Mohapatra’s collection of 42 looks featured breathtaking embroidery work and exotic furs.

Furs in shades of blue, military inspired dresses in green, and black lace sleeves made Mohapatra's garments ideal for the woman who's ready to take a fresh, new approach to Fall. And the crowd favourite? His colour block pieces. They debuted to audible wows and gasps of wonderment.

Unfortunately, many outfits from this collection lacked the practicality expected of Mohapatra. In a time when retail sales are critical to survival and competition is fierce, the collection will be a tough sell. Also in attendance was fellow Indian-American (jewellery) designer, Waris Ahluwalia, and author Salman Rushdie.

With close to $900 million in economic impact and over 230,00 visitors, NYFW is one of the world’s most anticipated events and the first week of fashion shows in the now highly Instagrammed ‘Fashion Month’. As we, members of the general public, eagerly scroll through the countless Fashion Week photos from our favourite social media sources such as Facebook and Instagram, remember to look for the breathtaking work of these Indian designers; their heritage will shine through.

Yes the clothes are western and have a broad spectrum of influences, but their customer is international. With bold colours, unique silhouettes, and superior craftsmanship, each Indian-American designer’s collection is genuine. And why? Because they remain true to their Indian roots – they work with their families; they visit India often, and they don’t deliberate about how they incorporate India into their lives, it’s seamless. So these designers are much like their clothes: American by day, but with a dash of India at all times.

ABID HAQUE is a writer based in Washington, D.C.

To China and back Immediately after Khan’s noontime show was that of fellow Indian-American, Bibhu Mohapatra, and the in-

Dazzle and drama While Bibhu Mohapatra (three from left)was inspired by Chinese Empress Cixi and showcased fur coats, high slits, and chokers, Naeem Khan (three from right) stuck to his strength of heavy embroidery and luxurious materials CM YK

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LUXE Chennai/ 1 Inside_02 User: cokjk

03-12-2016

14:49 Color: C K Y M

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COVER

How green is my plate CONTINUED FROM PAGE 1 Pluck has its own garden, and grows herbs and local vegetables that are then transformed by its chef, Ajay Anand, before it finds itself on their signature crockery. Apart from its own kitchen garden, Pluck has farms in nearby Uttarakhand, from where produce is brought to the restaurant .

Chef Ajay Anand, the person who has conceptualised Pluck’s association with the Locavore movement and personally manages its kitchen garden in Delhi, says, “Before coming to this property, I had worked abroad in France for many years where I became familiar with the concept of farm-to-fork. It cuts out the middleman, and ensures the quality of produce. People appreciate the freshness of the food served to them, and take an interest in local produce that they might not be familiar with all the time.”

Anand points out that the Locavore movement isn’t restricted to presentation or procurement, but is a holistic policy of his restaurant, “Nothing goes to waste in this restaurant. Leftover food is put in this specific bin where I utilise it to make compost heap. I had heard and interacted with locavores during my stay in France, and I wanted to bring this concept back in India. Pullman provided me the space and resources to do so.”

The Locavore or farm-to-fork movement is an international food movement which emphasises the use of local produce in one’s diet, sometimes, food that is grown within 100 metres of where it is served. Restaurants that go Locavore make sure their produce is procured from trusted, organic sources, (or directly from the producer) to cut down on nutrition damage due to storage, or alternatively, grow their own produce.

Corporate Chef Manjit Gill of ITC Hotels feels that the premise of locavores insisting that the produce be sourced within a 100 km radius can sometimes be limiting, even though it ensures minimising of carbon footprint. “I believe the emphasis must be on fresh, seasonal produce, especially seasonal produce from within the region,” says Gill. “In India, eating seasonal and local is part of our cultural ethos. We enjoy diversity in our cuisine and this diversity only comes from eating seasonal. At ITC Hotels across the country, they buy local and seasonal produce and align menus according to the six Indian seasons.”

Gill feels that this endeavour supports the local economy, creates sustainable livelihoods and encourages farmers to produce in a more natural environment. “For example, the luxury vegetarian cuisine restaurant; Royal Vega at the ITC Grand Chola in Chennai showcases a seasonal menu ‘Ritu Khasa’ which changes every two months, in accordance with the six seasons. Apas Promenade at the ITC Grand Bharat, Gurgaon sources produce such as finger millet and mustard from the farms in the vicinity of the retreat.”

Under their ‘Choose Wisely’ initiative, guests are informed about species of fish that are overfished, fast depleting and sustainable, to support sustainable fishing.

The different ITC properties across the country grow diverse local produce: from micro greens at ITC Grand Chola to gandharaj lemon at ITC Sonar ìn Kolkata.

Executive sous chef Vaibhav Bhargava, of Pan Asian ITC Sheraton, has been part of the Locavore movement since its early days. “The Locavore movement is tied up with the

CM YK

Farm fresh Restaurants serve meals at farms to enhance the Locavore experience

JW MARRIOTT WALNUT GROVE AND SPA, MUSSOORIE

The Locavore or farm-to-fork movement is an international food movement which emphasises the use of local produce in one’s diet. Ideally, food that is grown within 100 metres of where it is served.

resurgence of farmers markets, seasonal dieting, and sustainable agriculture. It helps in supporting local farms, farming communities, community gardens and backyard food producers, who have now become key members of the Locavore community,” he explains. Chef Bhargava also thinks it is beneficial for restaurants to invest in locally sourced food products. “People want to know where their food comes from, and they want to be invested in that process at a grass roots level, whether they realise this consciously or not. Everybody wants to eat healthy and safe food these days and organically grown food has drastically changed the scenario in the food industry.”

For some, like Chef Akira Back, it is the challenge of procuring ingredients from different parts of the world while trying to not compromise on their freshness and general quality that leads them to growing/procuring ingredients on their own. Chef Akira Back runs his eponymous restaurant in JW Marriott hotel, Aerocity, New Delhi.

“The biggest challenge in setting up the restaurant in India was in understanding vendors and getting our supply chain management right. We could not find anyone growing the kind of organic, micro greens we used. So we brought our own seeds and planted them with our supplier. Akira Back has an herb garden right outside and use the herbs we grow here in the food we cook. Overall, we have managed to bring the exact quality of ingredients, especially in the micro greens and herbs, from the Vegas restaurant to the Delhi one,” Back says.

Chef Sunil Kumar at JW Marriott Walnut Grove and Spa, Mussoorie, nestled amidst the dramatic backdrop of the Himalayas, finds it the perfect place to emphasise on costeffective local produce. “Mussoorie, being a hill town, has scarce produce, and we have to depend upon what we can acquire from the plains. This hotel has been built only a year-and-a- half ago, and in that time we have acquired farms around this area where we grow crops for our three restaurants to reduce this dependency.”

Seasonal restaurants are the flavour of the season, and they frequently organise lunches and dinners at the farm or organic garden, for their guests to be able to understand their whole experience. Using local produce needn’t mean simplistic, home-style fare. It simply means thinking about the environment, actively supporting sustainable agriculture, and the pure joy of a chef who can reach out, pluck their own herbs to dress a salad, and serve it fresh.

PAYEL MAJUMDAR

Keep it fresh Restaurants can align menus to suit seasonal produce THE PAVILION, ITC MAURYA

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03-12-2016

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APPRECIATE THURSDAY, MARCH 17, 2016

Cynosure If decor was a language, a chandelier would certainly be poetry SHUTTERSTOCK

Let there be light Looking to make a statement with your home décor? A chandelier might be what you need Perfect pick

Inspiration Dolmabahçe Palace in Istanbul features classic chandeliers like this one

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or an object that is considered the epitome of lighting décor, the chandelier didn’t have a very glamorous beginning. Back in the 15th century, when resources were scarce, a chandelier was simply a cross made of two wooden beams with candles fixed onto it. These were lit and then hoisted up by a rope to illuminate a room, and that too only on special occasions. From this humble start, chandeliers soon acquired glass and crystal, metal and gilded wood, and became more than a means to light up a large room – it became the status symbol and object of desire that we know it to be today.

Checklist If you have your heart set on a chandelier, there are certain things to keep in mind. Your eyes will want to pick the shiniest and brightest piece, but there are certain considerations that will affect how the piece will look in your house. Firstly, when it comes to chandeliers, bigger may be better but then your room has to be able to accommodate it as well. “You have to keep in mind the architectural and design language of your room or residence and the atmosphere you want to create there,” explains Maxim Velcovsky, art director at Lasvit, a Czech design lighting brand launched in 2007.

If you believe in breaking rules, and want a large chandelier in a smaller room, just make sure the fixture is a delicate and airy one, so that it balances out the space it occupies. A simple fixture with fewer crystals that has a large width may work better than a classic Venetian glass chandelier in a smaller space. The key here is to focus on how the chandelier feels and not just how it looks. Since chandeliers take up a lot of visual space, it is important to CM YK

SHUTTERSTOCK

Since chandeliers take up a lot of visual space, it is important to keep the other décor elements in the room to a minimum

Sparkle Modern chandeliers from Lasvit

keep the other décor elements in the room to a minimum, just enough to complement it. Alexis de Ducla from Matheiu Lustrerie Atelier, however, believes that when it comes to chandeliers, the functional light is only incidental. “You should buy a chandelier as you would a work of art or jewellery: because you like it, not because it is modern or classical or goes with the décor,” he says, adding that on the practical side, ceiling heights and structural elements should also be taken into account.

Of course, breaking rules is the norm when it comes to creating a unique space. Raseel Gujral, interior designer and owner of Casa Paradox, mentions a recent project where a beautiful glass-cut chandelier was installed over the bath tub. “The use of an unexpected element, such as a chandelier, brought in the feel of a glamorous restroom,” says Gujral. “Additionally, adorning the space with an elegantly matched seating that invites lounging transformed the bath space, giving it a relaxing spa-like ambience.”

Since dining rooms are the usual favourite spot to show off a chandelier, hanging height is an essential factor – you don’t want your guests to be forced to admire the chandelier by having it block their view of the other guests! If a large crystal piece that’s anywhere between 24 to 48 inches wide and hangs at about 30 inches, then the large room would need a ceiling that’s about 10 feet high to fully do justice to it. On the smaller side, if the chandelier is below 24 inches in width, a ceiling eight feet high will suffice.

Italian aura Coloured glass make this Venetian chandelier made of Muranio glass stand out SHUTTERSTOCK

Now that the basics are set, let your aesthetic side take over. There are many kinds of chandeliers out there, each one more visually arresting than the next, but taking into account the décor of your house, or the room at the very least, is important to make sure that the light fixture remains a conversation starter and not an eyesore.

Types of chandeliers are based on the material used such as crystal, glass or metal, as well as the decorative styles used – tiered, beaded, shaded, and more. Before the advent of electricity, chandeliers were used to light up a space, and hence it made sense to use crystals since they magnified the light source (usually a candle) and glass because of its decorative effect. These days, since a chandelier is no longer used as a source of light, but more as the focal point in décor, or simply to add a dramatic element, the options are no longer limited to functionality. Less about illumination, and more about decoration, chandeliers have become a way to add elegance to a space.

While minimalism and less-is-more philosophies in design are gaining favour, there is still something to be said for the classic chandelier’s sparkle. The chandelier is still relevant, insists Velcovsky. “However, today we talk more about minimalistic opulence, which is most relevant for neo-classical chandeliers that have a modern approach,” he elaborates.

On the same lines, Alexis adds that vintage styles can work in contemporary set ups as well. “A lot of international designers love to mix in a few vintage pieces – furniture and lighting – to work as statement pieces in ultra modern settings,” he explains. At Mathieu Lustrerie Atelier, the French lighting brand whose works hang in hallowed locations like the Chateau de Versailles and the Paris Opera, modern technology is used to recreate the vintage feel of chandeliers lit by real candles using silicone candles. “They look just like wax candles and Prisms, pendants and patinas refract the flame light to create a specific atmosphere, which cannot be restored by traditional bulbs,” he explains.

Going the classic way would mean opting for traditional styles like the Bohemian style, which used crystal prisms and facets or the Venetian style made from handblown glass from Murano that features more curved and coloured glass and draws inspiration from flora and fauna for shapes. Barovier & Toso, one of the oldest Venetian brands making decorative lighting in Murano glass is a name to lust after, as is Baccarat, the 250-year-old brand from France, considered the last word in chandeliers.

There are more names that light up the holy grail of chandeliers across the world: Lalique, that epitome of French luxury, Saint Louis, a favourite with royalty and Waterford, carrying forward an Irish legacy of crystal making, are just a few from across the globe.

ELIZABETH MATHEW

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LUXE Chennai/ 1 Inside_04 User: cokjk

03-12-2016

14:50 Color: C K Y M

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Indulge in this MINI treat There are many reasons to not buy a top-down in India, but the new MINI Cooper S Convertible is cute enough to change your mind

Petite performer The car accelerates with characteristic MINI flair and there is no dearth of power across a range of situations on the road

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hree weeks ago I was driving down Sunset Boulevard and Mulholland Drive in downtown Los Angeles. I was sitting behind the wheel of the new MINI Cooper S Convertible, and was attempting to recreate the quintessential Hollywood experience – top-down motoring along some of the most iconic landmarks in Tinseltown.

It doesn’t get more cinematic than this...or so I thought. The real picture of the town, though, was quite a letdown. Last year’s drought in California was showing in the dry hillside, shorn of vegetation, with the iconic white Hollywood sign now looking dirty and unkempt. Random graffiti, cracked walls and tired looking palm trees with dried out fronds painted a drab picture of the downtown area.

Realism ruled in other parts of the reel world too this year. With the Oscar ceremony less than a week away, I was reminded about the number of nominated movies which were inspired by real events and real people. Thankfully, the car on hand was every bit as unreal as the brand has always wanted it to be. This, the new generation of the convertible, even has some pyrotechnics going for it!

The MINI’s much talked about USP is its Go-Kart like driving feel – unreal acceleration and performance from an unbelievably cute, tiny, hatchback. It is tough to imagine the MINI as being anything else but a blur on the road.

Sequel number 3 Still staying true to the original’s founding principles, MINI has had a strong revival under the current owner – BMW. The design continues to be a mix of cuteness and aggression. The new, fourth generation’s is a profile that harks back to the original, but also incorporates modern design elements. The new MINI Cooper S’s design has been carried forward into the convertible too. So, it is an unmistakable MINI with its round headlamps, hexagonal bonnet grille and the chrome surrounds to the headlamps and tail-lamps.

Versatile The MINI Convertible goes from soft top to topless in 18 seconds

The convertible is now about 100 mm longer and sports a larger boot volume at 215 litres (with the soft top closed). The extra length has also been used to optimise the space inside the convertible, though being a two door, the entry and exit from the rear seat continues to be a bit awkward (not so much with the roof down).

The space at the rear has got a little better and the seat surface has been lengthened for more comfort. The first Mini Cooper Cabriolet was out in 1993, and it wasn’t very popular, registering sales of just over a 1,080 units in three years. But the second and third generations clocked about 3.3 lakh units cumulatively.

Gone in 18 seconds The new MINI Convertible goes from soft top to topless in 18 seconds. The fully automatic opening and closing mechanism can be operated even on the go at speeds of up to 30 kmph. Want to keep some of your privacy, but let the sun in? The sliding roof function lets you do that, working a section of the textile roof making it look like the old version’s hand-folding option. Adding more British flavour, my Cooper S convertible also sported the Union Jack in a Herringbone weave on the fabric roof.

The mapped test drive route took me from the streets of downtown LA and wove through the hills surrounding the city to reach Malibu Beach. As the dilapidated and rustic parts of the city flashed by and gave way to large, beach-side mansions, the cars too changed from the mundane to the fancy. The Cooper S Convertible was, however, completely at home, drawing equal number of stares as the Astons and the Ferraris. The Cooper S’s mild, burbling exhaust note adds just that extra bit of ‘unrealism’ to this petite performer.

Road runner The Cooper S Convertible that I was driving featured a two-litre, four-cylinder petrol engine with BMW’s trademark TwinPower Turbo technology. My test mule’s powertrain also included the six-speed steptronic auto gearbox.

The MINI's much talked about USP is its Go-Kart like driving feel – unreal acceleration and performance from an unbelievably cute, tiny, hatchback. It is tough to imagine the MINI as anything else but a blur on the road

The engine generates a peak power of 192 hp and peak torque of 280 Nm available across a wide rpm band from 1,250 rpm to 4,000 rpm. Top speed is 228 kmph. The car accelerates with characteristic MINI flair and there is no dearth of power across a range of situations on the road.

The ride quality sees a big improvement. Though the roads here are likely to be poorer, on average, than the ones I drove on in LA, the suspension’s sporty, yet comfortable set up is likely to come through. The soft top could mean higher noise levels in the cabin in Indian road conditions. Dynamic damper control can be used to boost the MINI go-kart feel with an even firmer setting.

Remember the pyrotechnics that I spoke about earlier?

The one that matters is the invisible roll over protection that is a first for a convertible – where a set of four pillars are released when sensors detect the risk of a roll-over. Located at the base of the B and C-pillars, these metal pillars stay retracted until an airbag release style explosion deploys them within 110 milli-seconds.

And the Oscar goes to...

The new MINI Cooper S convertible’s cabin is a familiar place. The same high-quality materials and classy finish as the coupe is standard. High-grade leather, chrome and other customisable trim options are part of the package.

The sports instrument cluster and the modern reinterpretation of other MINI trademarks like the switches and controls are the stuff that add to the brand’s aura even today.

There are other engine options that are available including a two-litre diesel engine and 1.5-litre, three- cylinder petrol and diesel engines. A manual transmission is also part of the options list.

A convertible is always a difficult vehicle to recommend in the Indian context - if the heat, dust and grime of the sub-continent didn’t get to you, the monsoons would.

Thankfully, the new MINI Cooper S convertible has a rain sensor to warn you of a coming deluge. But who needs a reason to buy a MINI, anyway?

S MURALIDHAR

MINI Cooper S Convertible Technical Specifications Parameters Dimensions Length/ Width/ Height 3,850 mm/ 1,727 mm/ 1,415 mm Wheelbase 2,495 mm Turning Radius 5.4 metres Fuel Tank Capacity 44 litres Kerb Weight 1,295 kg Boot Capacity 215/ 160 litres Petrol engine Type 4-cylinder, in-line Displacement 1,998 cc Peak Output 192 hp@5,000-6,000 rpm Peak Torque 280 Nm@1,250-4,600 rpm Transmission 6-Speed Steptronic Tyres 195/55 R16 87W Acceleration (0-100 kmph) 7.1 seconds Top Speed 228 kmph

CM YK

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LUXE Chennai/ 1 Inside_05 User: cokjk

03-12-2016

14:51 Color: C K Y M

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SMART THURSDAY, MARCH 17, 2016

Wearables renaissance Geek goes chic with these wearables that manage to keep tech stylish

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ooking suave in sweatpants is no mean feat and even more so with gadgets replacing amulets as accessories. But the geeky look of bulky black smartwatches is on its way out and in its place is a new era of wearables that do more than just measure body rhythms – they are also in step with the latest design trends, making them perfect for fashionistas who love technology and men who swear by style. Here’s a whole new range of chic wearables :

Bellabeat Leaf Designed for the ladies, Bellabeat Leaf tracks activity, sleep and menstrual cycles. It can be worn as a necklace, a bracelet or a clip and is made with recyclable American ashwood in a neutral beige colour combined with stainless steel. It boasts of a six-month battery life and 14-day memory, with wireless syncing facility and built in alarms.

Price: US$ 119.99 (approximately ₹8,150) Available at: www.bellabeat.com

MICA MICA (My Intelligent Communication Accessory) is a bracelet that fuses luxury jewellery with wearable technology and had audiences at New York Fashion Week in a tizzy.

With 18k gold details, snakeskin, pearls and semi-precious stones, this accessory looks every bit the statement piece that it is. A collaboration between Opening Ceremony and Intel, this smart bracelet allows you to view messages, your calendar, and alerts from curated VIP contacts.

Price: US$ 495 (approximately ₹33,625) Available at: http://www.openingceremony.us/

Ringly When jewellery and technology become best friends it looks something like this.

Semi-precious stones such as emerald and sapphire meet Android or iOS syncing capabilities in this ring that connects to your phone via Bluetooth and lets you receive customised notifications through a vibration and a subtle light on the side. It alerts you to emails, messages and calls you might miss when your phone is in your bag and also works for notifications on apps such as Facebook, Instagram, Twitter, Snapchat, among others.

Price: US$ 195 onwards (approximately ₹13,237) Available at: https:// ringly.com/

Samsung Gear S2 A sleek timekeeper that comes in a variety of bands and watch faces makes the Samsung Gear S2 easy to blend with most outfits. Checking the weather, your heartbeat, replying to texts or playing songs can all be done at the turn of the bezel (the grooved ring holding the cover of the watch-face). A collaboration with designer Alessandro Mendini brings humour and colour into the range, with watch-faces and watch bands that can complement your personal style.

Price: Starting at ₹22,900 Available at: www.samsung.com

Fossil Q Intel technology meets a classic timepiece that tracks your activity and fits your style. The Fossil Q series consists of display and non-display smartwatches and activity tracker bracelets. Crafted in stainless steel cases, these wrist essentials feature dials in multiple colours and interchangeable straps. Notifications are engineered with Intel Innovation and powered by the FOSSIL Q app. The non-display wearables use Bluetooth technology to connect to your phone. When you receive a call, text or email, you’ll be alerted with a gentle buzz and flashing LEDs. Strut around in style while your watch tracks your steps, distance and calories burned.

Price: ₹12,733 to ₹15,643 Available at: www.fossil.com

Pebble Time Round At 7.5mm thick, this is one dainty companion for the active city dweller.

Keep your smartphone aside and take stock of events, texts, app alerts, incoming calls, fitness, and track your sleep patterns all in a single glance.

Quick-change bands and downloadable watch-face designs let you match your watch to your look in seconds. It also boasts of a two-day battery life with full recharging in 15 minutes. We definitely want to let this one wow us from up close.

Price: US $249.99 onwards (approximately ₹16,969) Available at: www.pebble.com

MANIKA DHAMA is a freelance writer and journalist based in Dubai

Toy time: Zoom around!

Hoverboards are making it to many a must-have list this season. Here's what all the fuss is about.

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he latest toy that seems to have caught everyone’s fancy – and made it to many a wishlist – is what’s being called (for all purposes) a hoverboard.

Don’t get your hopes up though – its not really the hoverboard Marty McFly used in the Back to the Future series, although there are some of those in the making as well, if Hendo and Lexus are to be believed. But until they can invent one that can stay in the air for more than seven minutes at a stretch, here’s what you can play with.

Hoverboards are great for zooming around on smooth surfaces for short distances

What’s in a name?

First things first – what’s going around the market under the moniker of ‘hoverboard’ doesn’t hover at all. A more appropriate name would be ‘self-balancing scooters’ or ‘motorized personal transporters’ or ‘two-wheeled smart electric drifting boards’ – now you see why they went with ‘hoverboards’ instead.

Basically a two-wheeled scooter without any support to help with the balancing, hoverboards are great for zooming around on smooth surfaces for short distances. Selfbalancing means you need to use your core muscles to

keep going, and steering involves subtle shifting of weight on your feet and calves. How’s that for a leg day workout? Lean forward to move ahead and lean back to reverse and brake, the learning curve depends on how well-balanced you are. And not having anything to hold on to makes it a little bit more challenging, but also more fun for the new user.

Built basically with platforms for your two feet and wheels on either side, hoverboards work because of the gyroscope and speed control boards within it. The tilt sensors in the wheels work such that you are supposed to lean a little left if you want to turn right – and vice versa – which would explain the slightly steep learning curve.

Watch out!

Like all good things, this one too comes with a caveat or two. After a couple of unsavoury incidents involving hoverboards, some authorities have restricted the use of hoverboards, on sidewalks and roads – especially because they are not (yet) designed to be able to handle cracks and rough surfaces. The most important thing to keep in mind is that it should not be left to charge for extended periods of time, like overnight, and be well aware of the maximum and minimum weight limits. These may differ for each brand.

Brands that sell hoverboards include IO Hawk, Swagway, Phunkeeduck and Hovertrax, and prices start from about $400 (₹26,900 approximately).

ELIZABETH MATHEW

Get, set, zoom Hoverboards, or self-balancing electric scooters, are surging in popularity, but are more for fun than for actual transportation AFP

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LUXE Chennai/ 1 Inside_06 User: cokjk

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Experimenting and taking risks are vital, says Marco

Learning to cook from fisherwomen in Sri Lanka

Getting a taste of local cuisine in Colombo

he now calls shallow and disloyal. Would he change anything if he could do it all over again? “I wouldn’t change a thing. Had I not made all those mistakes, I wouldn’t be the man I am today…to sit here and give an interview with full integrity. Of course I have my freedom. What sends me to every corner of the earth to work? Security for my children. I can do what I like because I don’t have a three-star Michelin restaurant any more.” White sends this message home. Sadly, his endeavours as a businessman and restaurateur post-Michelin have not been forgiven by those who crowned him for his cooking. Cursed by his own talents, White seems forever doomed to censure for sharing gifts other than those, with the paying public. “You may sit there and think I’m the cleverest snake charmer you’ve ever met,” he says. “I’m not a snake charmer, though I promise you, I’ve met some along the way.”

GOVIND DHAR is a journalist, currently based in Sri Lanka

Starred Marco was the youngest chef to receive a Michelin star – and the first to return it

Shades of White On his tour of Sri Lanka, British cooking’s enfant terrible Marco Pierre White talks about the importance of making mistakes and staying true to himself

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here’s only so much you can tell about Marco Pierre White in 40 minutes. One of those things is that he is incredibly charming. But if you go by what the food writers and tabloid journalists say (the distinction is blurry at times), the sentiment is unadulterated vituperation. Marco Pierre White is a Michelin wunderkind of the 1990s who achieved three Michelin stars at the age of 33 – the second-youngest ever – only to famously give them back, five years later. Now he is regular tabloid fodder for being a brand ambassador for Knorr stock cubes and opening restaurants where he does not cook. He is regularly sensationalised for having once made Gordon Ramsay cry. “Most of my reputation is a product of exaggeration and ignorance,” he tells me with finality, by the poolside of the Cinnamon Grand hotel in Colombo. “The English press represents hypocrisy beautifully – like nobody else.”

White has just spent a fortnight adventuring through Sri Lanka’s tea estates, villages and beaches on the invitation of one of the country’s leading hotel groups, Cinnamon, and the British High Commission.

Having learned to cook from fisherwomen and enjoying gallons of the island’s famous tea, he says it’s the most beautiful country he’s ever been to. “I’ve never eaten so consistently well anywhere else,” he says. You begin to suspect hyperbole, when he says “I don’t have to say that. I could just say it’s beautiful and the food’s good. But I say it because I mean it.” The freedom to do and say as he pleases is paramount to White.

Why did he return his stars so early? “When you are being judged by people who have less knowledge than yourself, what’s it worth?,” he asks. “I’d realised my dreams from when I was 17,” he says. “But we’d become so slick that the emotion had gone out of it. You don’t CM YK

“Most of my reputation is a product of exaggeration and ignorance,” says Marco Pierre White.

“The English press represents hypocrisy beautifully – like nobody else.”

experiment or take risks anymore.” White explains that the Michelin guide had become compromised after its most respected editor-in-chief, Bernard Naegellen stepped down. He cites the food bible’s ratings in Japan and the USA as evidence of this. “When you start dishing out stars like confetti you have to question their integrity.”

Might White’s desire to do as he pleases explain his relationship with the Unilever brand, Knorr? How does a food purist justify championing stock cubes?

“I’m not here to defend myself,” he says. “But I will explain. I use it as a seasoning, not as a stock. When I make pig’s head or a Hollandaise sauce, stock works better than salt as it is less aggressive. Strip off the blinkers!”

At a marquee dinner event in Colombo, White’s executive chef Andrew Bennett prepares a six-course meal for 180 guests, ostensibly to showcase White’s guidance, and the best of British fare is flown in for the occasion. The dishes are, sadly, hit-and-miss, with rainbow trout and lamb singing off the plate, not for their technicality of preparation, but for their provenance. The opening brandade of salmon was underwhelming: cold and congealed, and the pumpkin soup that followed was so sweet that it seemed to border on dessert. White conceded it was hard to cook for so many people, so he had to keep it simple.

“A chef is allowed to stray from the stoves, but he must stay close to the flame,” he says cryptically. “I’ve never strayed from the flame.” But the critics disagree; their disillusionment with White harks back to a time when he was all thunderous poetry in the kitchen. I suspect it’s a two-way street with White. His own disillusionment with the establishment seems to have led him to rebel against the world that spawned him; one ....CH-X

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SAUNTER THURSDAY, MARCH 17, 2016

A different dive Beautiful reefs and marine life are all very well, but what if there was more to see below the deep blue sea?

Offbeat Iceland is home to one of the most exquisite diving spots in the world – Silfra Ravine

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on’t limit yourself to the coral reefs off scenic islands. Here are four offbeat diving destinations that are worth giving up that postcard-perfect beachside for.

Silfra, Iceland Iceland with its icy cold waters wouldn’t exactly come to mind when thinking of diving, but it is home to Silfra. The point where the Eurasian and American tectonic plates meet is Silfra Ravine, located in the National Park Thingvellir near Reykjavik. This crack in the face of the earth is filled with clear water, offering near-perfect visibility and a chance to see a colourscape that is like nothing on land.

Yongala, Australia The wrecks of the SS Yongala, which capsized in 1911 off the coast of Cape Bowling Green in Queensland, Australia, is consid-

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These spots are off the beaten track and worth putting on your bucket list

SHUTTERSTOCK

ered one of the world’s greatest diving sites. At 110 metres long, it is one of the biggest and most intact historic shipwreck.

Yucatan Peninsula, Mexico The Yucatan Peninsula in Mexico has everything an adventurous diver could ask for – shipwrecks, atmospheric caves and cenotes (sinkholes created when land collapses). Cave diving among these limestone stalactites and stalagmites with clear, azure waters is worth putting on your bucket list.

Daymaniyat Islands, Oman The relatively unexplored coast of Oman holds many secrets for the adventurous diver, including whale sharks, stingrays and reef sharks. The Daymaniyat Islands are the best place along the coast to experience coral reefs and drop offs, with very few tourists.

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