MIND Magazine JULY 2019 Issue #19 by MIND Mag

COVER

2 MIND MAGAZINE July 2019 Mindmag.media

Team Sukiran Singh, Editor-in-Chief, Photographer Simarjot Wadhwa, Junior Editor Disha Shah, Features Editor, Co-ordinator Ankur Bhoria, Photographer Shraddha Lath, Intern

Contributers Gourab Ganguli, Photographer Shraddha Chopra, Photographer Sunny Purty, Photographer Vivek Verma, Photographer Nikyata Dhiman and Sushiru, Stylists Kayal Parakh, Stylist Poonam Gupta, Stylist Juveria Khan, MUA Ankita Varkhade, MUA Shivika Tiwari, MUA Hrida Deepak, HAIR Ankita Manwani, MUA Alifia Bhol, Writer Shivani Yadav, Writer

Thank you Shor Restaraunt Inega Models Auraa Models The Other Circle

CONTENTS

Tastes of Gluttony

Delicacy Dreams

Sprinkle of

Masters of FOOD

22 Summer

Cover Story

The Food Boy

CHEF HARPAL

4 MIND MAGAZINE July 2019 Mindmag.media

Food Bloggers

6 MIND MAGAZINE July 2019 Mindmag.media

Editor’s note

Ah! Food. The explicit range of flavors and aromas, igniting our happy endorphins; more when we are hungry. That loaf of bread or that starchy potato dipped in ketchup, slips down our throat, or that leafy green (if you’re into that). The squirt of Dopamine, bringing the long lost pleasure to your senses, even if you ate just an hour before. No, this is not a script for a food porn, but yes, maybe, I’m a tad bit addicted to the happiness that a full belly (overloaded sometimes) brings. Food is the fuel that humans need to function and survive. Generally, a balanced diet is ideal, but some hints of cheating are not all bad. We are put on this Earth for a limited period (exceptions for those who believe in re-incarnation), and I suggest we make the best out of it. We fulfill our duties, responsibility, but we do enjoy the pleasures this world has to offer, including the enormous variety of foods that humans have discovered. We hope you enjoy our food issue and wish you a happy full belly.

Sukiran Singh Editor, M.IND Mag

Food for soul, and stomach by SIMARJOT WADHWA

Does starvation lead to salvation? Isn’t yearning a cause for inanition? Why does one need to do penance letting oneself struggle with one’s own desires and aspirations? Is an empty stomach a pathway for retribution of karmas? Interrogations are, perhaps, perpetual! I still wonder if the flight of dreams illustrates a sojourn of mesmerizing and captivating destination with hunger pangs. If the way to man’s heart is through stomach, what is the need for observing Karva Chauth (fast kept by mainly Hindu Punjabi ladies for the long life of their husbands)? Now the irony is if a woman is keeping the fast for her husband, her exhaustion doesn’t allow her to cook food for her husband. The question arises if a man goes hungry, how his heart can be won over. It’s a big dilemma! For tranquillity within, the soul needs to be contended. And to satisfy soul, the inner self should be harnessed. Nutritious and good food directs the soul towards self-restraints. Healthier the food, stronger the body. More agile the physique, more prudence seeps in. The equilibrium between the physical and mental aspects nurtures a holistic growth. The soul finds its way and remains more composed. The food for soul, indeed is optimism and is a torch-bearer for not letting anyone to succumb to one’s defeats. Soul beckons buoyancy, viva-

8 MIND MAGAZINE July 2019 Mindmag.media

vivaciousness and zestfulness to be perennial. Soul itself is eternal and doesn’t let itself diverge between two roads. Food in form of spirituality and cheerfulness are incumbent to soul. Food for stomach is the requisite for survival; a definite source of energy and vigour. It is rightly said an empty stomach makes a fierce dog. One of the basic needs is food. The scarcity of it generates animosity among humans. We talk of religious differences and become so cocooned that we fragment the society. Even the food gets its religious and regional identity. What a shame that even after 72 years of independence, proper food for stomach is a mere dream for many. Are we progressing or regressing? The Annadaata(farmer) in this country is suffering in misery; JAI KISAN is just a mockery. He commits suicide and the politicians release a statement…. a diminutive act. We are abreast with latest technology but unfortunately, we become mute spectators while having pesticide infested vegetables and fruits. Bullet trains but at the cost of the agrarians’ land? The affluent flaunt their riches but the underprivileged scuffle for one meal a day. In this class divided society, food is the necessity for the poor but a luxury for the rich. What a pity! Stomach becomes the battlefield for the battle of food. Is this ‘Mera Bharat Mahan’? Social barriers cease the development and war for human rights is waged. We become too shallow when lies narrate their saga and perform naked dance of their success. ‘It’s no fun to protest on an empty stomach.’ Therefore, food is the quintessential factor. Let there be food for soul and stomach. Let there be each human who satisfies his hunger. Let there be no discontentment. When soul and stomach merge, the renaissance arises! ***

TASTES OF GLUTTONY D E M I B R E R E TO N (INE GA ) Photographed by SUKIRAN SINGH Styling by KAYAL PAREKH MUA by JUVERIA KHAN Production by DISHA SHAH Photography Assistance by SHRADHA CHOPRA Styling Assistance by ZAINAB BASTA ,NIYATI SHAH Location SHOR, SANTACRUZ FT.

10 MIND MAGAZINE July 2019 Mindmag.media

Blazer, pants and crop top : Rebecca Dewan Earrings : Knick Knack Nook Ring : h&m

12 MIND MAGAZINE July 2019 Mindmag.media

Dress : MadGlam Earrings : Knick Knack Nook

Top: Rebecca Dewan Pants : Rebecca Dewan Earrings : Knick Knack Nook Rings : h&m Bracelet : Kate spade and H&M

14 MIND MAGAZINE July 2019 Mindmag.media

16 MIND MAGAZINE July 2019 Mindmag.media

Gown : Rebecca Dewan Earrings: Knick Knack Nook Heels : Catwalk

Dress : Rebecca Dewan Heels : Catwalk Earrings : Knick Knack Nook

18 MIND MAGAZINE July 2019 Mindmag.media

NOT THAT FAST by Alifia Bhol

The Last decade has seen a growth in leading chain / new chain of burger joints, Pizza Joints , and In India, Even Vada Pav ! Now what these Foods can be termed as in Nutritional Language is ‘Fast Foods’. Now let me explain what exactly are Fast Foods. Fast Foods are foods that are urbane, made quickly using instant ingredients or packaged foods and this makes them nutritionally Empty. But why Am I emphasizing on Fast Foods ? It’s because Fast Foods increase the burden of Obesity globally. Studies Show that one in 5 deaths around the world are linked to poor diet. Unhealthy Eating was shown to kill more people than Smoking, while obesity and excess weight was revealed to be the fastest growing cause of death in the world. So if over eating is the biggest risk to our Health today, what leads to it and how can we cut back ?

20 MIND MAGAZINE July 2019 Mindmag.media

The problem lies that we are living at a time where there’s explosion of food that’s easily available to us. Be it the food outlets at every corner of the road or food available at just a click on our phones. And the maximum portion of these available foods are fast foods, something that needs to be cooked fast and be delivered faster a d so popularly known as Fast Foods. Also, Modern Lifestyle leads to missing of meals or Eating late night , which again leads to opting for Fast Foods, which puts people at risk for increase in weight. In simple words, overeating is excess consumption of food. Quantity And Quality ? What seems to be smaller quantities of Fast Foods, as compared to an elaborate Indian Thali, let’s see how Fast Foods are responsible for excess calories in our whole Day’s Diet : - Fast Foods are made of Refined flour. Though there might be claims of ‘whole grain or multi grain’ , yet a major portion of such foods is Refined flour. - Fast Foods have extra salt. This may be hidden eg.baking soda, baking powder, dressings, sauces, dips, chutney, pickled vegetables etc. - Hidden Sugar : thickening agents used such as corn flour or artificial sweeteners , which are proved to increase appetite. - Hidden Fat : Baked Foods are named as Diet Foods, but a lot of times, fat is used in excess to mask the flavour and taste and make it more palatable. - Empty Calories : These Fast Foods are lacking in nourishing Foods like wholegrains , fruits, and vegetables, which provide calories with nutrition and not just weight gaining calories. So next time, you think of Picking A sub or whole grain burger for your lunch, thinking it has vegetables or is made of whole grain , remember, it is still Fast Food and is never Nutritionally superior to a wholesome home cooked Meal.

*** About the Writer A Qualified Dietitian and clinical Nutritionist, Health Columnist, Community Wellfare Facilitator, Health Speaker And Healthy Menu Planner. Experience of more than 5 years In this field. Owner at NutriAl Diet Therapy Clinic in Mumbai and Treating patients Globally through her Online Diet Clinic www.nutrial.in.

Sprinkle of Summer MICAELA S O TA ( IN E G A) Photographed by SUKIRAN SINGH MUA by SHIVIKA TEWARI Photography Assistance by SHRADHA CHOPRA, SUNNY PURTY FT.

22 MIND MAGAZINE July 2019 Mindmag.media

Earrings - Minerali

24 MIND MAGAZINE July 2019 Mindmag.media

26 MIND MAGAZINE July 2019 Mindmag.media

28 MIND MAGAZINE July 2019 Mindmag.media

30 MIND MAGAZINE July 2019 Mindmag.media

Harpal Singh Sokhi THE DANCING CHEF Photographed by ANKUR BHORIA Styling by KAYAL PAREKH Makeup by HRIDA DEEPAK Production by DISHA SHAH Styling Assistant ZAINAB BASTA Intern SHRADDHA LATH Photography Assistance by SUNNY PURTY Interview by SIMARJOT WADHWA Q. This is a rendezvous with a man whose ingredients of Style, Energy and Namak Shamak add to the flavors of his recipes. How does enthusiasm become an integral part of your cooking? I have been a cheerful person since my childhood and my friends would look for my company for all the fun. The nature percolated into everything I did and the same reflects in my cooking styles too. Even in every professional kitchen that I worked as a Chef, hard work was always converted to a fun activity and that is how I enjoyed. I also think a Happy Mind cooks food from the heart and soul. It is very important to be in a positive state of mind while you are cooking. Although it looks very simple, however when you think of it, the health of any family depends on the food they eat and if there is no positive atmosphere around the kitchen, you will never be able to cook good food. So to be happy in the kitchen, is very important and I had to bring in the happiness through my cooking. Q. How did the idea of combining food with singing occur and what impact does it have on your cooking? Years back when I was considering TV and interacting with people if they would love to cook in the kitchens, most of the time the answer would be a big NO. This made me ponder over and I started thinking that whenever I do serious work on television, I would do something which would excite people to be in kitchens and cook food for themselves and in a way make them responsible for what they cook and eat. During this process, I would also keep thinking of how my mother would religiously cook meals for all of us while we were young

32 MIND MAGAZINE July 2019 Mindmag.media

Cover Story

Shirt - chefs own

Cover Story

34 MIND MAGAZINE July 2019 Mindmag.media

Shirt - chefs own

and growing up. It required a lot of perseverance and patience to actually cook food, as it involved the beauty of the eternal bond between the mother and the child and the love to cook food for family penetrated deep within. I would still think the young generation was not so excited of being in the kitchen. I also found that during that period most people had student-teacher relationship in cooking and it was more classroom style on television. I had to bring in humor and fun into the kitchens. People should also look at going into the kitchens and enjoy cooking. I had to develop an idea which would be perpetual and exist even when I am not there. I remember I was reading Salt Satyagraha and an idea struck me that Gandhi ji, the Father of the Nation, decided to use the simplest and the basic thing to start his freedom struggle against the British. I realized that everyone who cooks at home will put salt in their own measures and that is the most basic ingredient and while putting salt, people can do something. The initial few episodes when I was doing Turban Tadka did not have this exeuberancy as I was evolving and then one fine day it was the Eureka moment and there began the singing ‘Namak Shamak Namak Shamak Dal Dete hain’. It was so well accepted and loved that I now believe that it is the most exciting thing when you are in the kitchen. It refreshes you and brings in smiles when you cook. In fact most of the time, I hear from people that laughter bursts out when family dines together and they sing this FOOD ANTHEM as I call. Now this is what I call happiness which I always wanted to spread in my own way. Q. Success doesn’t come easily. It is, indeed, an amalgamation of sweet and sour moments and definitely earned by wading through turbulent waters. What have been your initial struggles? Well! When I began my career in hospitality, I had little guidance from family members or friends as most of them were new to the industry and did not know much. Each one of us had our own reasons for joining hospitality. However as I was studying hospitality, I realized that my heart was in the kitchen and that is something I must pursue and that was early days of my hotel school and when I passed from hotel school, I started from scratch as a Trainee cook but that did not dishearten me and I knew that I must learn from the grass root level. The only thing I knew was to work hard and put in extra effort to learn as much as I could. During our early days, we didn’t have technology to support in terms of exchanging knowledge; the only source was either experienced Chefs or books. I worked under various Ustads and experienced Chefs to acquire as much knowledge I could and the other passion of buying books. My hard work definitely won over many hearts of Ustads and the transfer of knowledge from them was easier. I remember my learning of Hyderabadi food where in my Ustad never would allow me to come near him while he was cooking. I would spend hours and do everything for him. However he would use his secret spices and would not let me know of their usage. Every Sunday, I remember a Sadhu baba would come and sit outside of Metro Shoes in Colaba and he would have similar herbs that Habib Ustad would use. I took the opportunity and bought all the herbs that Habib Ustad would use in the kitchen and sat with the Sadhu Baba to acquire all the knowledge. When I went back to the kitchen with all the knowledge, freshly acquired from the Sadhu Baba, Habib Ustad was amazed and that day onwards everything that he did was translated and shared with me and

36 MIND MAGAZINE July 2019 Mindmag.media

there began a new story of cooking Hyderabadi food as an expert in my life. I went on to train myself under Begum Mumtaz Khan and the experts of Hyderabadi food. I lived around the streets of Hyderabad learning great food. In my career, I also saw a lot of failures but they were only helping me build my story and I am still learning and people are still doing all their efforts to pull back. But I believe that you need such people to ensure that success is yours. Q. Your biography reveals that you are fluent in five Indian languages. Were you interested in learning them or you found them to be a great help in associating yourself with other cultures and their cuisines? I always say if people want to unite India, they must speak as many languages of India as they can. It helps in bringing the â&#x20AC;&#x153;Apnapanâ&#x20AC;?, and people start accepting you as a part of their own family. It is much easier. Every time I travel to the states where I know the language, it is much easier to communicate and become friendly and a part of their culture. People open up and share everything. It is so much easier. I also believe if you have to explore food, it is in the streets of India and the street vendors go all out in show casing what they make if you are able to bridge the cultural gap through your language. Learning of these languages also had its own story. Since I was born in West Bengal, Bengali became an integral part for all of us in the family; studied and worked in Bhubaneswar, hence learnt Odia; Punjabi and now Marathi came naturally as they are spoken in the family. The most interesting was learning of Telugu which actually had an interesting twist. Almost all my family members knew Telugu in some form. We had a domestic help who worked with us for 16 years. When I was a small child, she always spoke in Telugu. She never learnt Hindi during the entire span of 16 years. Every time we communicated, she would answer back in Telugu and in this way,we started picking up the language. Q. No doubt, your skills in international and Indian food are par-excellent. But when did you realize that the call of your heart is in unearthing the regional food of India and adoring its diversity? It was the initial days of my career. Working in Indian kitchen was not in vogue because most Chefs were traditional Ustads and it was difficult to work alongside and moreover, people would expect you to be learning Western Cuisine. I started my career in Western Kitchen, Butchery, Bakery and Chinese. However, after four years when I shifted to Indian Kitchen, I realized that as an Indian it is most important to know your own food culture. While I was in Vintage, a small restaurant in Colaba Causeway, I worked for a Hyderabadi restaurant. Although I was the Executive Chef handling Western Kitchen, I had a Hyderabadi Ustad and his cooking was par excellent. He would not teach me the art of great Hyderabadi cooking. With my hard work and skills, I won over his heart and started learning the intricacies of Hyderabadi cooking. It is there that I got more excited about regional Indian food and started learning more about it. I went to the Royal Kitchens of Hyderabad to learn more about its food. Through my television shows I travelled length and breadth of India and met food experts and acquired the profound knowledge of regional Indian food. Although I believe that Indian food is Amazon food and it is very difficult to acquire the entire knowl-

Cover Story

38 MIND MAGAZINE July 2019 Mindmag.media

Suit - Nm design studio Shirt - Siah official

knowledge from across the country. However, these days, internet has definitely come to the rescue of most people. Q. Your urge for learning authentic food speaks volumes by itself. Tell us how deeply are you influenced by Ustad Habib Pasha and Begum Mumtaz Khan. How did you chisel your professional skills under their guidance? Yes, learning Authentic Indian food is the best thing to do. Indian food on its own is so vast that learning it entirely in a life span is very difficult. During my career, I worked under various Ustads and acquired the traditional art of Indian food; be it popular cooking, bulk cooking or fine art of cooking Indian food. My regional cooking skills came from working along with the Hyderabadi Ustad Habib Pasha and the legendary Begum Mumtaz Khan from the Nizams family. While I was doing travel show ‘Desh da Swad’ for television, I met various people from whom I acquired knowledge of Indian Food. I also got the opportunity to visit traditional households which helped me learn traditional regional Homestyle cooking. All this knowledge helped me in polishing my skills and I used the expertise in creating modern Indian dishes for my restaurant which I opened across the world. Q. Food is not for taste buds only but it definitely adds nutritive value to it. When did you initiate your research in Ayurveda based food and why is its incorporation in our style of food very important? When you consider food as your medicine, the most important thing is to understand the reaction of each ingredient to your health and the benefit you derive out of eating right. To me, Ayurveda helps in understanding ingredients, their behavior, reaction, and whether combination of all ingredients is right or wrong. We are blessed with a vast ancient knowledge of cooking transferred to us from the kitchens of our grandmothers. I also feel the strong need to explore and showcase the world the essence of Ayurvedic cooking in its true sense. Q. Your first episode of Khana Khazana on Zee TV, Turban Tadka on Food Food and many other shows on TV are yet a stimuli to your career. How did television help you to be a straw that stirs the drink? When I did my first episode on Khana Khazana, I believed that I did not have adequate knowledge to share with people and I had to acquire more knowledge. As years passed by, I explored the country by opening restaurants, meeting people from various cultures in India and thus, understanding food of each state.I believed that I am ready to do more television shows. I also believed that I had reached the level of Executive Chef and life was becoming very monotonous and more administrative, hence a shift was important. Television gave me the opportunity to me interact with people, travel across the country, learn and explore food of the country and the world. Television also helped me establish brand Chef Harpal Singh Sokhi which in turn created the entrepreneur in me and create my business verticals. Although I would still say that learning never stops whether it is business or food knowledge. Q. From chain of restaurants to Sabrini products in Australia, you’ve managed to identify the needs of people residing in different areas. How were

40 MIND MAGAZINE July 2019 Mindmag.media

Suit - Nm design studio Shirt -Siah official

Cover Story

Shirt - chefs own

42 MIND MAGAZINE July 2019 Mindmag.media

Cover Story

able to work on so many aspects simultaneously? In my career I got the opportunity to work across restaurants, hotels, food factories, flavor factories, FMCG companies and this helped me to evolve. In food factories while doing frozen food, the most important thing was to understand time management and behavior of products when cooked in bulk. While in hotels you see the finer side of presentation and complexity. Sometimes going across to various state markets was an eye opener. The most important aspect ,however, was meeting people who would share what they would love to eat ; what is the taste they expect. This helped us understand what is that taste and flavor that sells and is well accepted by people. This was the most important aspect of my exposure to all these fields and I could tell many companies what would sell and what would not. Q. You’ve been a great entrepreneur and your ceaseless efforts to mend the new with the old, need no words. What has really steered you to amass tremendous energy that your untiring endeavors never fade away? I would still say I’m still learning to be a successful entrepreneur and until you are successful, you cannot sit back. I have done my share of mistakes while growing up in my verticals and they have helped me understand the businesses that I am in. To put all the energy required to perform day in day out, it is important that the family supports you in everything and stands by you at all times and I am happy to have that support always. I love to exercise and keep myself fit. I also look at entertainment as part of being happy and have sound sleep. Q. You are the recipient of many awards and these accolades are hard earned. Do you feel satisfied with your achievements or believe in “Miles to go before I sleep”? Awards are appreciation of your hard work and they always encourage every individual. But I still feel that I am far away from many more things of high importance. I have a lot to give back to the society and yes, I still believe in ‘Miles to go before I sleep’. Q. You are such a multi-faceted personality and being versatile, you’ve touched different spheres of life. From being a performer on stage to an author of the books, do you feel evolution is must in one’s life? The world is fast moving and every day I wake up to new things happening around you.To stay in pace with the new age millennial is important. To balance out the new age, our stage of maturity is so important. I keep listening to people young and old both at the same time. Everything is backed by technology today and I have to keep myself updated every day with what is happening around and create experiences through my offerings and personality. A chef is a creator and actor for whom the place where he works is the stage and he has to deliver every time.The only thing that binds all through is good food with all positive energy. Q. A number of Hotel Management institutes are opened in this country

and the pass-outs are multiplying whereas the job scenario is grim. What is the future of Hotel industry in this country? I believe hospitality is here to stay and evolve every day. The opportunity is immense for all the hotel management graduates and especially more for those students who are willing to walk the extra mile. ***

44 MIND MAGAZINE July 2019 Mindmag.media

FOOD IN CINEMA by Shivani Yadav

Food on film is often treated as just another prop. Something to keep the characters busy with, when addressing the actual point of the scene. The role of food in films has become so ordinary that unless the director lets the camera linger on it for a little while or spend some time talking about the dish, the audience doesn’t really care about what the characters are eating. But food is more than just a necessity or some kind of a meaningless prop. It’s a form of culinary art which encompasses variety of rich cultural histories that not only talks about where a person is from but also what they are like; and this is true for both, real life and film. The power of food, it’s taste and texture, is so strong that brings tears into people’s eyes who regularly find themselves homesick. It is also something that often gives people a flash of inspiration to make some kind of a change in their life, or it can simply puts a person in a great mood which sometimes is more than enough.

In Ratatouille, which is undoubtedly one of the best food movies out there, feared critic Anton Ego finds himself in a state of utter shock with a barrage of emotions passes through him because the titular dish made by the protagonist Remy reminded him of his mother’s cooking. In a movie with multiple stunning

46 MIND MAGAZINE July 2019 Mindmag.media

food scenes, this one stands as the more powerful one because in that one scene with almost no dialogue, the filmmakers not only managed to humanize a character who was seen as a villain but also successfully showed the isolation and longing of a middle-aged man who wishes to go back to his seemingly happy childhood. In The New Yorker, Helen Rosner called Phantom Thread ‘the best food movie in ages’ and on further examination, it couldn’t be truer, even though I don’t necessarily agree with the ‘in ages’ part of the sentence. A love story between an extremely controlling and rather self-centered couturier and his muse does not scream ‘food movie’ especially when fashion design plays such a big role, but Paul Thomas Anderson subtly tells his audience about how big of a role food plays in Reynolds Woodcock’s life. When he first meets Alma (who is a waitress), his order is so precise that not only does it adds to his intimidating personality, but also speaks of his absolute requirement for perfection. Nearly all of the confrontational scenes in the film takes place over food and eventually, to get him to be vulnerable, Alma resorts to poisoning him with wild mushrooms. It’s a silent and extremely intense romantic story that is replicated in the character’s choice of food.

Stephen Daldry’s The Hours is another instance of a character thought process being replicated into food where Clarissa Vaughan, who is a modern version of Virginia Woolf’s Mrs. Dalloway, is going through a very intense internal crisis. Throughout the movie, we find her in a strange mood as she is preparing for a dinner party in honor of her former lover who is now dying of AIDS. She finally breaks down in front of an estranged friend all the while fiercely cracking and separating eggs, a tool that was smartly used by Daldry to create tension and also symbolize Clarissa’s own state of trying to figure things out and come to terms with her life which seems to be stuck with her dying friend. Two of Quentin Tarantino’s (arguably) most famous movies, feature food scenes that would eventually go on to hold memorable places in every film lover’s

heart. The iconic Kahuna Burger and $5 milkshake of Pulp Fiction had Samuel L. Jackson and Uma Thurman advocating for them as a perfect nutritious and budget-friendly diet. Even the way both the “dishes” were captured on camera looked too appetizing to be ignored but for me, the junk food in question captured the essence of the whole film which is entirely placed in Los Angeles underworld. Just like the food, it looks cool, appealing and is also very addictive, but eventually is bad for one’s health, something that is replicated in Jackson’s character as he plans to retire from his life of crime in the end of the movie.

In Inglourious Basterds, after killing off all of Shosanna’s family in front of her eyes, Hans Landa sits with her, who has now presumed the identity of Emmanuelle Mimieux, and orders a strudel with a cream on top. This scene has become so iconic that numerous people on the internet have offered their own interpretations of it, dissecting the subtext and symbolism, along with multiple cooking tutorials of how to make that strudel. Even if one steps aside from the subjective interpretation, it’s interesting how Tarantino used the cultural language of food to make a point. Even without the presence of a dish, it’s very clear who holds the power in the scene; but by ordering the staple German pastry and pressuring Shosanna into eating it with the cream on top even though he knows that she is kosher, he adds another despicable layer to his personality. One Google search will result in a number of movies about food or revolving around it, with wonderful gems like Tampopo, Julie & Julia, Chef and Eat Drink Man Woman, but I really wish more filmmakers would start using food as a storytelling device. Just like, costumes, lighting and production design, the incorporation of culinary arts can work as a secret weapon to a great film, which would be a visual delight that I’m sure everyone would be happy with. ***

48 MIND MAGAZINE July 2019 Mindmag.media

Jacket- Tommy Hilfiger. Pants - Bodice Sunglasses- Aldo

50 MIND MAGAZINE July 2019 Mindmag.media

Delicacy Dreams J ACQUELIN E ( IN E G A ) Photographed by ANKUR BHORIA Styling by POONAM GUPTA MUA by ANKITA MANWANI Production by DISHA SHAH Photography Assistance by SHRADHA CHOPRA Styling Assistance by LAVEENA RAWAT FT.

52 MIND MAGAZINE July 2019 Mindmag.media

Shirt- Bodice. T-Shirt & Jeans- Tommy Hilfiger. Belt bag- Massimo Dutti Sunglasses- Aldo

54 MIND MAGAZINE July 2019 Mindmag.media

T-Shirt - Tommy Hilfiger Jacket & Pants- Design by Ujwalla. Crossbody- Tommy Hilfiger. Shoes -Aldo

T-Shirt- Design by Ujwalla. Pants- Bodice. Sunglasses- Charles & Keith

56 MIND MAGAZINE July 2019 Mindmag.media

Shirt- Bodice Trousers- H&M. Jacket- Tommy Hilfiger. Belt- Off White

58 MIND MAGAZINE July 2019 Mindmag.media

Chef Kelvin Cheung International Chef

Interview By – DISHA SHAH Q. Tell us about your journey in the world of food? I was raised in restaurants. My father is a restaurateur, and while I started cooking at a very young age, my first official job in a restaurant was as a dishwasher for my father’s restaurant. He made me work my way up and prove myself before I was ever allowed to actually cook in the kitchen. From there, I went to culinary school at Kendall College in Chicago, won a few cooking championships, followed by passion for cooking to Belgium, Canada, the United States, and eventually India. I have worked for two hospitality companies in Mumbai and currently am the Executive Chef and F&B Director of the brands Bastian, One Street, and Whole and then Some. Q. What was it like cooking in front of the camera for You Got Chef’d? (Web Series). I had a blast hosting the first season of You Got Chef’d on Gobble with Dewar’s. I was paired up with old friends, like Shibani Dandekar, and met a few friends and had the opportunity to have a good laugh with each of them. While it was a competition based on a specific theme, like date night, it was far more about entertaining each other as well as our viewers. Q. You have successfully built two restaurants in Mumbai, One Street and Bastian. What led to the inception of Whole and then Some? Thank you! Whole and then Some started after I found myself building meal plans for clients on a regular basis. After months of creating these meal plans for clients and their specific goals, I thought that we might as well make this official and it deserved its own brand. We came up with carefully crafted wholesome meal plans with the goal of changing the perception of healthy one meal at a time. Whole and then Some is completely different from what we do at Bastian and One Street and we decided to treat it that way!

60 MIND MAGAZINE July 2019 Mindmag.media

MASTERS OF FOOD

62 MIND MAGAZINE July 2019 Mindmag.media

Q. If not a chef, what Career you would have opted? Doctor. Q. Out of all the countries in the world you could work in, Why India? India chose me and we’ve been together ever since. Q. Tell us about some dishes inspired by your travels? One Street: Pork Miso Ramen – Japan is one of my favourite places to travel in the world and I am obsessed with Ramen. As a dish, a bowl of ramen is rich in flavours, extremely versatile and can be a meal on its own. I love the process of making the broth, which takes us three days per batch. This is not an easy dish to make, but it is so rewarding! Bastian: Mom’s Singapore Curry (Dinner menu) – This is a Southeast Asian coconut curry served with crab. It’s my mom’s recipe and has been a constant on Bastian’s menu since we launched. I took a trip to Bangkok with my wife recently and tasted a similar tasting curry at the local seafood market. I tweaked the recipe when I came back and now, the flavour is a combination of Thai flavours and what I grew up eating. Assamese Pork Bowl (Lunch menu) – Inspired from my trip to Assam with Top Gear India. Assamese Pork Bowl is a combination of one of my grandmother’s dishes that she loved to make and flavours that another grandmother from a remote village showed me. Q. Who was your first Celebrity client? and how did it happen? Out of respect to our clients, we don’t discuss this without prior permission Q. Coming from a different culture, how do you connect yourself to Indian culture? The food. There’s so much to learn from every dish and every recipe that is passed down. I could spend an entire day speaking to one chai walla and learning about why he makes a cup of chai the way he does, how he learned to make chai, and where he sources his ingredients. Food is fascinating and my favourite way to tell a story. Q. What is your specialty in terms of cooking? And which is your signature dish? I don’t really have a speciality - I guess that would be cooking deliciousness and comfort food. My personal favourite changes all the time. Currently I am loving burgers, noodles, and doughnuts. Super healthy, right? ;-) While I cook very North American comfort food in general, my Chinese heritage always comes out in my cooking whether it’s the spices or using my father’s secret bun starter to make my own breads like bao buns and mantous. North

America doesn’t have one distinct type of food, like say Italian or even Chinese, and that definitely shows on my menus. Q. What advice would you give home chefs who are inspired by your style of cookery? While I’m flattered by anyone who thinks my food or my story is an inspiration, it’s always best to do you! Instead of listening to all the chatter and opinions or trying to mimic an idol, cook from the heart. I only cook and serve what I would want to eat, what I enjoy, and what I believe is a quality dish. If you do that, you’ll always be proud of your work. Everyone can always taste love! Q. What according to you would be the top dining trends for 2019? Restaurants accommodating all allergies as best they can. I think we’re seeing more of this in restaurants with clearly marked menus. I certainly want everyone to feel like they not only have options, but exciting options, when they eat wherever I am cooking. I will cater to any and all food intolerances and do my very best for my restaurants to feel inclusive for every diner. Q. What new things are you working on at the moment, and what’s new for the future? You’ll have to follow my social media for this one! Q. One thing you’d like to achieve before you die? Learn all of my family recipes from my grandmother and be able to recreate them to taste just like she does. ***

64 MIND MAGAZINE July 2019 Mindmag.media

YIN & YANG

F T.

Outfit - Tinaaz Desai Earrings - H&M

Photographed by VIVEK

VERMA O L HA (AURA M O DEL S) Styling by JEENAL KOTHARI MUA by ANKITA VARKHADE

Chef Vicky Ratnani Celebrity Chef

Interview By – DISHA SHAH Q. How did you get interested in cooking? My love for food started long before I actually started cooking. I was always trying different things when it came to food. I used to taste my school friend’s tiffin a lot and I was surrounded by a family of foodies who loves to cook different things, so that’s how I got interested in cooking myself. Q. Did your experience on cruise ships shape your cooking today? Yes, I actually I worked with array of international chefs from different countries like the United Kingdom, Austria, Germany... from where I learnt my international cooking on the ships. I worked in Italy or three years as well so my College and training in European cooking was extensive . Q. How did you land up being Queen’s Chef? I wasn’t the queen’s chef but I used to work for the Queen Mary 2 and (Quinard) as a company. The members of the royal family used to come and inaugurate the ships and so did the Queen. During the launch, Queen Mary 2 visited the ship and I got the honour to cook for her. Q. Is there any chef you admire the most? Who and why? Well, chefs like Daniel Blue, Daniel Humm, Virgilio Martinez …… there are a few international chefs who inspired me! For different reasons like paying attention to details, working with seasonalities and to bring in their own culture to their food and also for other different types of options were the different reasons why they inspired me for. Q. What do you do to stay current on new trends? Describe two or three of the most interesting industry trends. I think farm to table and sustainability is very important in the current scenario. I’ve worked very closely with different farmers and producers to know what they have to put on my menu. I travel a lot, read a lot, Google and use Instagram to keep updated and I am keenly interested in learning every day.

66 MIND MAGAZINE July 2019 Mindmag.media

MASTERS OF FOOD

Q. What country, according to you, has the best food in the world and Why? Of course India, which has a wide range of diversity. When I say India, it’s not because of my blog or it being my nation, it’s about how every region has its own uniqueness. There are chefs who are actually making a change by showing their dedication towards the progression. Q. What has been the highlight of your career? First Executive chef in the history of Quinard and then being the Chef to the Queen Mary 2. Q. Where is Mumbai’s culinary scene heading? The food from Mumbai is very vibrant. There are a lot of young chefs who are changing the game and bringing in new things. Q. Tell us a little about Hello Green, and how did that happen? Hello Green was founded by 2 of my partners and myself. I started putting my ideas where I fulfil the demand of healthy food that is not boring. So we decided that since a lot of people are getting a less variety of food, this could work out to achieve goals. Q. You’re an author, celebrity chef and you also have a cookery show, so what’s next for you? I’ve another book coming up called the Urban Pastry and I’m looking forward to it. Q. Vicky the Gastronaut (Web Series) is coming with its third season what all should the viewers be expecting? The viewers should be expecting a new side of me. Recipes with the twist in Indian concept and a lot of fun! Q. What would you tell someone who is wanting to become a cook? My advice for anyone who is looking forward to become a chef would be if you really want to achieve this, become a chef if you really are passionate about cooking and want to cook, but don’t become a chef if you want to come on TV and to gain publicity. Q. Lastly, we ask this to everyone Do you think you’re a Modern Indian and why? - I can just say that I think I’m a progressive Indian with Desi Salt. ***

68 MIND MAGAZINE July 2019 Mindmag.media

Outfit - Zara Earrings - H&M Headgear - Shraddha Chopra

PIZZA LAND

Photographed by SHRADHA

CHOPRA OL HA (A U RA MODELS) Styling by JEENAL KOTHARI MUA by ANKITA VARKHADE F T.

Chef Pablo Naranjo International Chef

Interview By – DISHA SHAH Q. Can you remember the moment you decided to become a chef – what inspired you and what obstacles did you overcome to achieve your dream? - yes I do remember thinking over and over again if I wanted to study my whole life in order to be able to be the professional that I wanted (wanted to be a surgeon) and the answer was no... I felt scared of studying so much for so many years to accomplish ... so I thought that I’ll have to study something that I enjoy doing in the worst time , like when I was sick at home. And that thing was either watching cooking shows and writing down recipes or either cooking! So I realised that food was my dream and here I a¬m... 16 years later and I still study every day to become a better chef and I’m not bored of it. My inspiration were always my grandmothers ... they have both marked my childhood with their food and their numerous family meals they used to make every weekend. Obstacles? Man, starting your career as a chef is not easy! I’ve had a lot of them, but if you love what you do, you’ll overcome them all. Q. How did you start your career in the culinary space? -I started by working in a small café in Paris called the DuPont café! My French was almost inexistent and it was a struggle from day 1! I had to prep, order, cook, wash dishes ... all on my own! It was a one-man work at this café serving around 70 customers per night! It was really hard but I loved it! 6 months after I started there, I got into Le Cordon Bleu in Paris and did both at the same time. Q. What inspired you to come to India and How do you feel working here in the busy city of Mumbai? -INDIA happened by accident to be honest ... I met Pooja in Paris at LCB 11 years ago and we stayed in touch! She called me in 2015 to come and help her and after refusing to come for more than 5 times... she convinced me to come and help her set up le 15 café for two months! I ended up falling in love with the culture, the people and of course the food! Q. Did you find anything that shock you? I often say INDIA is like mars to me... most of the things i learnt as a kid I had to unlearn them here! The chaos, the mess, the lack of sense of how things work a lot of times!

70 MIND MAGAZINE July 2019 Mindmag.media

MASTERS OF FOOD

Q. How do you describe your style of cooking? My style of cooking might be somewhere around global knowledge applied to local flavours and ingredients? I don’t even know if this makes sense but it’s a tough question since I love cooking different styles of food Q. Is there a secret ingredient that you love to cook with? Chilli and citrus Q. What Trends are you seeing in the current culinary scene in world? Were all moving towards a more local, seasonal, organic and conscious way of creating food! And I think this is the future Q. What dish are you bored of cooking/seeing on menus? -There is not a chance I’ll get bored of cooking! When that happens then I change the structure of the dish or the ingredient! There is not such a thing as boring in the kitchen... the only boring food is the one without a soul Q. With international ingredients now so easily available, how do you see the Indian market growing? -I wish everyone was more aware of what they buy and from where it comes! I’m all in for growing foreign ingredients and growing them locally or even use local ingredients mixed with foreign techniques to produce something amazing like cheese! But I’m extremely against using imported products! People should travel more ... not food! Q. How different is the style of cooking in Paris as compared to Mumbai? -The styles of foods are very different because in France you grow up eating amazing baguette, cheeses, charcuterie, great salads, olive oil... while in India you grow up having curries, spices, chai, dal chawal, beautiful flat breads, chaat... it’s completely different because culturally both places will appreciate different flavours! Q. What is the one advice you would give other aspiring chefs? -Cook local and seasonal products! Food industry is very polluting; we create a lot of waste! Be aware and change the world Q. What is the Major Reason for your leaving Mumbai? -I’m leaving because I miss my family! They have a huge role in my life and I’ve been living away from them for the last 13 years! My parents have always supported me and given me joy... it’s time for me to go back to Colombia and bring some more joy back to our home! Q. What’s next for Chef Pablo? How Do You Get Your Inspiration? I’ll be travelling for one year in Asia to get some inspiration, to learn , meet people and live life how it’s supposed to... not thinking about how to pay rent but how to be happy! That’s why I’m starting a YouTube channel to follow all my travels and maybe through it I could spread some more joy around the world ***

72 MIND MAGAZINE July 2019 Mindmag.media

Top n skirt - Zara Accessories- H&M

SUGAR RUSH

Photographed by SUNNY

PURTY OLHA (A U RA MO DELS) Styling by JEENAL KOTHARI MUA by ANKITA VARKHADE FT.

Chef Madhura Banchal Indian Chef and Youtuber

Interview By – DISHA SHAH Q. Walk me through your experience as a chef? The journey began in 2009 when we created a cooking show with the vision to teach the viewer how to prepare Maharashtrian cuisine. The initial motivation was to make cooking videos as a hobby and when we first put together our first Recipe video, we thought YouTube is logical choice because it had a worldwide audience already. We thought that this would provide us the best platform to make our video available to as many people as possible. Q. Who or what, inspired you to become chef? I share a passion for cooking and eating! I had friends and family who requested a step-by-step guide to cooking Indian food. These were talented, well educated people who just didn’t have the time to learn to cook while working in foreign land and they were lost in the kitchen. I was at stage my life, where I had daughter and not willing to go back to working full-time. I needed a work where I could be there for her all the time and the flexibility to call our own shots. The investment was low and it was a gamble worth taking. The gamble paid off, and I started a successful YouTube Channel from home. It allowed me to be the full-time mom I always looked for and at the same time gave me a tremendous sense of self-worth and accomplishment. Q. Why did you start your YouTube channel? Tell us in detail about how you manage your blog/channel? We started MadhurasRecipe with very little investment. We had a personal home video camera and some basic Table lamps. We have come a long way since then. Whatever revenue we got from the Videos, we reinvested into the Channel. We got better quality equipment along the way so you can see a steady improvement in the quality of our shows. Besides the equipment, we ourselves have improved. I started with no experience being in front of the camera. If you’ve never done it, it is really difficult talking to a camera! Q. When you’re coming up with ideas for the show, are you finding things on your own or are fans giving you the majority of your ideas? How much of these are things you want to make or are you satisfying the demands of

74 MIND MAGAZINE July 2019 Mindmag.media

MASTERS OF FOOD

others? Well I would say it’s a combination of both. I need to think about the season, the time of the year, the festivals and design and plan recipes accordingly. Apart from this I also need to consider suggestions and recipe requests from our strong viewer base. Q. Also, tell us about your collaboration with Qyuki. For our Readers who don’t know about it, (Qyuki is a cross-platform media network across digital, live, TV and film founded by AR Rahman, Samir Bangara and Shekhar Kapur). It’s a great journey I would say. I had spent almost 6 years when we partnered with Qyuki and I was at that stage where in I was looking to utilise our fan base and bring in something that’s been useful to our viewers need. That’s when Qyuki is been teamed up and great support be it’s our Book launch decision or launching our own Masala brand making it a first YouTube Creator in India. Qyuki is like second home for me. Q.I understand you are self-taught. How important do you feel formal training is? I think digital videos is more of a personal experience and people can relate to it if it’s been presented naturally. It’s like a mom or friend next door teaching a recipe. It’s a great platform to share passion for cooking with our viewers. Q. How would you describe your style of cooking? It’s very simple and easy. I provide exact measurements for Indian recipes and the recipes are full proof. Most written recipes will have approximate amounts and for a new cook, it is impossible to gauge the quantity. I also try to provide little tips and tricks along the way, problems that could come up while making the recipe.

Q. Is there a chef you admire the most? Who and why? Its always been Sanjya Thumma, He puts a lighter twist in a recipe that can be so mundane and boring. Q. How do you think YouTube has changed the way that people cook? Initially YT started as just a video sharing platform. But now days it has grown to an exponential level that people are taking it up as a full time career. Q. What are the biggest misconceptions about chefs out there? The common misconception is Chef knows how to cook every type of cuisine. And they judge you if you are newbie in kitchen ! Q. What new things are you working on at the moment, and what’s new for the future? We are working on producing lot of quality content to satisfy our large viewer base. We have also launched our own blend of spices and looking forward to extend that to next level. Q. Lastly, we ask this to everyone are you a Modern Indian? If yes, then why? Yes, of course, I think I am a great blend of Western liberation and Indian warmth, compassion, family values and traditions. And on the other side regardless of how ‘women at home’ should be, I am the strongest, worldly-wise, opinionated, independent, financially self-sufficient and probably not a judgmental !

***

76 MIND MAGAZINE July 2019 Mindmag.media

THE FOOD BOY

UDI T PA N D E Y ( S PA R K L E TA L E N T ) Photographed by GOURAB GANGULI Styling by NIKYATA DHIMAN AND SUSHIRU

F T.

78 MIND MAGAZINE July 2019 Mindmag.media

80 MIND MAGAZINE July 2019 Mindmag.media

82 MIND MAGAZINE July 2019 Mindmag.media

84 MIND MAGAZINE July 2019 Mindmag.media

86 MIND MAGAZINE July 2019 Mindmag.media

88 MIND MAGAZINE July 2019 Mindmag.media

90 MIND MAGAZINE July 2019 Mindmag.media

92 MIND MAGAZINE July 2019 Mindmag.media

MODERN INDIAN INTERIORS

Shor - Modern Indian Restaraunt & Quarter Bar Santacruz West, Mumbai

Pros: * Vintage Quirky Styling * Earthy Tones * British and American influences * Nice Bar * Good Food Cons: Less Parking

MODERN INDIAN INTERIORS

94 MIND MAGAZINE July 2019 Mindmag.media

Chat with Rudra and Priyanjana FOOD BLOGGERS- FOODIE LAND If you love food, you have something more to look forward to than someone who doesn’t. That’s what we believe in & we make sure it resonates. No matter how things are sometimes, good food often works better than medicine during those times. We started our blogging journey quite a long time ago & we’ve had several favorite restaurants, cuisines & the likes. We have our favorites from each cuisine, be it burgers from French cuisine, Japanese food, American cuisine, Tortellini from Italian, Korean Bibimpap & several picks from Indian cuisine, but one stands tall. This one is something which many of us cannot relate to. Have you had the privilege of biting into a delectable Shepherd’s Pie? If you haven’t, the feeling cannot be shared. The creaminess of the potatoes, the ground but not too ground beef/meat & the flavors of the herbs come together to form something truly delectable. This is a very humble, yet mouthwatering delicacy which originates in Ireland. Comfort food is an integral part of our life & somehow, this dish gives that feeling. And in any case, we being Bengalis love to consume non-vegetarian food and love potatoes. This just gives us best of both, packed with flavors! For those who really want to know more about adventures on food, do give our blog a read.

96 MIND MAGAZINE July 2019 Mindmag.media

Adding on: Recently, we’re crushing on Japanese food a lot. The focus being on the simplicity & the fact that no matter how much you stuff yourself, you don’t feel heavy! Our favorites include, cold soba, donburi, wasabi coated prawns, meat cooked in dashi broth & lastly sushi/sashimi. We Asked them what fascinates them about food? (obviously apart from its body replenishing abilities) In today’s digital age, unconditional love is almost extinct. We believe that the love for food is the only unconditional love nowadays, provided you have it. It also has the power to unite people, across borders. Lastly, food is also an emotion i.e. with different kinds of people, you’re more likely to have a particular type of food.

***

Chat with Karthik Gandhi FOOD BLOGGER - GASTROHOGGER What Fascinates you about food? Food, like anyone, for Karthik Gandhi, a middle class IT family man is for survival only and part of daily routine. But for GastroHogger, its THE LIFE LINE. It has brought in lots of changes in my character/personality overall from when I was not soo active foodie. Itâ&#x20AC;&#x2122;s not that I was not enjoying food prior to becoming a blogger but then the focus was more on enjoying eating and thatâ&#x20AC;&#x2122;s about it. From my US times where my culinary explorations took leaps and bounds above and beyond, the palate started getting matured. I could try anything and everything without any pre-made apprehensions in mind. Earlier I was so restrictive to try only Indian, Chinese and Mexican. But the US times did change my perception about flavors and slowly started taking interested in knowing the making and ingredients of the dishes I eat. Once I came into food blogging/reviewing, what started to fascinate much more than just the dishes, is Culinary history behind each cuisine, the manpower, heart n soul that goes into making each dish, the whole chaotic world behind the kitchen line-up and much more. It changed my perspective of seeing my plate of food much more deeper. 95% of the time we dine out with family or friends or colleagues, the focus is on interactions, having fun and enjoying a

98 MIND MAGAZINE July 2019 Mindmag.media

good time. That hasn’t changed for me but food becomes focus than what my eyes capture. I sample and my mind immediately ticks off the ingredients based on my palate. Something intrigues me, then I get so excited and become adamant to find out the ingredient(s) If I cannot figure out. Also, when I go to review or be part of any cuisine based food festivals or promotion, I do homework on that cuisine. Obviously, social media is my GURU in this and following food connoisseurs/critics - chefs - documentaries on it helps me to first understand the basic foundation of that cuisine. Much focus is on what’s their key ingredients, their cooking techniques, quintessential classics of the cuisine and much more. This gives you a good basic idea of what the flavor profiles are and what to expect from the fest. During the tasting, you can relate to what we read and it becomes much more enjoyable. This is how I keep myself updated and learning doesn’t stop any day. AS for anyone, it’s a continuous process. Regarding food, another thing that excites me much is YOU ARE NEITHER RIGHT OR WRONG because it palate and preference based. A dish that I love might be totally meh for another food blogger which is considered normal. But more or less if the dish wins my heart, I know my peer blogger friends also would love it. Another aspect is interaction and understanding the dynamics of the Chef and kitchen team. What’s more to hear it from the creators themselves. This helps not only to rectify my misunderstandings but also interact them with more respect anytime I dine in any place. The respect goes into admiration and with that, any feedback or suggestion you give is taken with that level of aspiration from Chefs as well. I have as many Chefs as friends as with F & B entrepreneurs and bloggers. The connect is more important here and the common bloodline is food here. Overall, deep understanding of the cuisine/food/ingredients, the history behind each region’s culinary marvels, interaction & knowledge gained from Chefs are the key things for me that excites me on daily basis to be as passionate as I’m and will be when it comes to food blogging - reviewing - exploration. Food is a vast space which can never be mastered and that’s what makes any foodie I know can never feel I’m superior and stay humbled. You cannot find this in any other space of profession/work. Again learning and regular explorations keep a foodie/food blogger relevant. If you are adamant as your ego that you know everything, You will become history in no time in front of your eyes. As I said, I can keep talking about food forever as its pure love. Ask any foodie, food is like the most eternal love where you don’t expect it to love you back but you still go FIDA over it !!! Gosh, I wish human relationships also work that way :P (Shh.... My wife might overhear lol) ***

100 MIND MAGAZINE July 2019 Mindmag.media

MIND MAGAZINE is absolutely free for our Readers. Subscribe below to get a copy every month. www.mindmag.online/subscribe

101

www.mindmag.online

M.IND Mag Publications LLP