LifeStyle | Lofty Spectrums

A day at Niagra on the lake

July 25, 2016

“It’s hard to imagine a town with more joie de vivre!” Niagara-on-the-Lake, often called the loveliest town in Ontario, has a long and distinguished history. NOTL which is a town in south Ontario where the Niagra river meets Lake Ontario in the south, is a few kilometres from Niagra falls and is indeed very scenic.
The Old Town is made for walking and the countryside spreads out below the Escarpment and is dotted with vineyards. So it is home to many wineries in Canada.

The town is home to the Shaw Festival, a series of theatrical productions featuring the works of George Bernard Shaw, his contemporaries, or plays about his era (1856–1950), running from April to November. The festival operates three theatres in the centre of town: the Festival, Royal George, and Court House , one of the top repertory companies in the world featuring plays by Shaw Festival, musicals, comedies and provocative dramas and I got an opportunity to watch one and satiate the literature starved student and art-lover in me. It definitely is the signature experience of the Niagra on the lake, the quaint village-town.

I believe I arrived at the right time when the various festivals are in full swing, flowers in their full bloom, crowd totally happy and energised with sunshine spreading across their smiles. In fact it is definitely canadian prettiest town, and this is the season when it is participating in the national edition 2016, communities in bloom and hence as I strolled down the picturesque queens street, it was in its full bloom. It is one time of the year when the cheer and energy is infectious, one can take a bicycle and bike around the prettiest town, or else take a ride on the carriage drawn by handsome,Siberian horses, or else could just walk around and eat a chocolate fudge made locally. The house to maple syrup, ice wine and the yummiest food, happy and beautiful faces who indeed are very warm and welcoming, niagra on the lake is an apt place for a festive, full of verve holiday with children and family. The town is home to the best wineries and vineyards and I intend to spend a day at vineyard in days to come, all for the love of wine.

The lively queens street has one of the best restaurants and food you can gorge on, the best of The Canadian designers’ boutiques meeting more than the needs of a fashionista.The NOTL is a village that looks like straight out of fairytales, the delight for a literature lover, culinary thrill for a food lover, wineries for wine tasting, its a travellers’ heaven, equally, for a honeymooner, a family with kids and a couple who are in their grey years, this village town caters to all, and in a manner so lucid. The farmers’ orchards of fruits and fresh produce are really the harvest of grit and hard work in a place like this which is so cold and all snowy for almost three quarter of the year. We had some salads which were served from farm to table, a crispy and crunchy experience. Queenston heights is one such place where we intend to have a BBQ and picnic with family today, the lawns and the place is so scenic. The NOTL has been declared as the national heritage district as the district is dominated by the classically-designed buildings erected during the period from 1815 to 1859. Most buildings retain their original siting close to the road and are of similar design, materials and scale, and the majority of buildings have been restored by the residents. The queen-Pictor area includes major heritage buildings and historic sites. We went to Shop for designer deals at Canada’s largest open-air outlet shopping centre. The Outlet Collection at Niagara which is home to an amazing collection of retailers including Banana Republic, J. Crew, Michael Kors and dozens more. The day full of hot chocolates, lots of good food, cheer and fun with family, long walks and biking. I would want to finish with the quote of G.B.SHAW, “A happy family is but an earlier heaven”.

Outfit details:

Cape – Joseph ribkoff

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Cheers to womanhood- a tribute

July 17, 2016

Kingfisher ultra Derby

July 14, 2016

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It’s that time of the year again when all the fashionistas and the socialites donned their plumage and stepped out in style and elegance, for the kingfisher ultra Derby 2016 in bangalore. Past few years have seen a great leap in the fashion scene of bangalore. Derby, saw women, almost in Byronic fashion, the long flowing gowns, the ubiquitous hat or the fascinators, and their characteristic prejudices; while men in their summer suits, linens, the gait of a Darcy. And as the races began the proud horses dashed in elan to conquer the heart of the audience who were unblinkingly glued to the race course.

We all know that fashion comes to its best when it is about derbies. The women seemed to cut a dash with their flamboyance which is so typical of a Derby. The high of meeting the stylistic challenges, of a sporting event which also happens to be a fashion event, in truly regal manner is no less than the cheer of the crowd for the winning ‘Seargent at arms‘. So there you go, here is the must-dos n must- haves n must- follows for this feisty event that can set the race pulsing for all of us as our main concern apart from ” what horse are you betting on” , is “what are you wearing”, ( honestly for most of us).

The hat– Believe me, if you find wearing a hat funny or uncomfortable before you arrive there, I tell you, you would certainly feel out of place as soon as you step through the gates if you are not wearing a head gear. It almost feels like you have landed up in a wedding in your jeans, totally underdressed. Straw hats definitely make for a comfort wear but for a Derby the hat needs to be embellished, be it with flowers or feathers and it gets flashy as you go up the seating hierarchy. Kate Middleton has brought the fascinators in vogue which are more fussy cousins of hats, wherein the embellishments are on a head band or comb.

Be the poetry of Lord Byron– Dress up as if you are dressing up for an occasion and make it formal, yeah. The long dresses or the middies make it look great too. Though you can make a statement with the seperates or a polished suit too, pair it with a statement clutch and jewellery. Also carrying a tote for your necessaries is not a bad idea though as comfort can’t be overlooked.

Same goes for men, a suit, with bow ties or vibrant printed ties with a hat completes the look. My personal preference are the polo pants which have been in and are here to stay and the waist coat , or a linen jacket for this season in bangalore. Ties or bow ties with any whimsical print or in bright hues are where men can experiment. I like the scarves too to add to the style quotient.

The shoes-For men, keep it formal sticking to the dress code which is usually there for the Derby room, or the Turf club and the trophy room . You can go ahead with the rugged ankle highs if you are planning to go in-fields. The ostentatious looks will always be welcome in a Derby but comfort too goes a long way if you intend to walk that long.

Women, stilettos are a big no for this kind of an event so let’s not go crazy-high. The chunky block heels or the wedges seem to be a good choice. Always remember the ‘wow’ look should not contribute to ‘ow’ factor for the reason of wrong heels. Similarly the mini skirts are a big no on a day of crowd and kingfisher.

I chose to wear the green dress for the pre Derby brunch at Taj Westend which was exotic and delicious and came along with lots of spirits( pun intended) making the spirits high. I paired it with a pair of stilettos. And a white pant suit thereafter, with a cape jacket for the Derby. My partner who has love for horses was in his polos and shirt, paired with the waist coat. The love for horses took lucky to the stables too where the horses were getting all geared up for the show before the event. The pat on the back always works the best always and anytime and it can do wonders to these regal, beautiful and handsome people who we call horses.

The fashionistas

Monochrome Outfit details: female

Fascinators- Marks and spencers
Crop top – forever new
Cape- forever new
Pants- van heusen
Green dress- van heusen

Photography – Sandeep Kumar

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From Shangri-La with Love – the Japanese Star Festival

July 4, 2016

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From Shangri-La with Love – the Japanese Star Festival

The beautifully done up interiors at Shangri-La , with its grand chandeliers which can’t escape anyone’s notice and command your attention, is being outshined by the impeccable and delicious Japanese cuisine here at Yataii- The Japanese restaurant ,which is focussed on celebrating culture and divine love, the festival of Tanabata.

Tanabata (七夕, meaning “Evening of the seventh”),also known as the Star Festival, is a Japanese festival. It celebrates the meeting of the deities Orihime and Hikoboshi (represented by the stars Vega and Altair respectively). According to legend, the Milky Way separates these lovers, and they are supposed to meet or unite only once a year on the seventh day of the seventh lunar month. And the mythology says that if it rains that very day then they will have to wait for another year to meet again.

It is this festival of divine love that Yataii, the Japanese restaurant in Shangri-La is celebrating with the traditional, authentic cuisine that is typically eaten in Japan, this week. The lovely Shamira had invited me and my co-blogger for sampling the food for the tanabata festival and it, indeed, was an exotic sojourn. We were treated to a lavish six course Japanese meal which was not just soothing to the palate but also appeasing to the core. Every course had the choice of two vegetarian and two non-vegetarian dishes.

We started our first course with the age to-fu carpaccio in veg which was tofu, tomatoes with cucumber sprayed with ponzu dressing. While my partner enjoyed the salmon carpaccio that was the salmon, tomatoes, avocado, radish with the ponzu dressing. Ponzu is the traditional Japanese dressing which is used in most of the salads and appetizers and it is soya sauce put together with lime n vinegar, making it tangy which balanced the blandness of tofu. The avocadoes in the salmon added to the richness in the flavour.

The second course was YasaiToubanyaki which was a mix of vegetables and its non-veg counterpart was the Butatobanyaki or the sliced pork belly. Toban-yaki means to roast on a ceramic plate. Ceramic plates continue to emit heat for a long time after removal from their heat. The tobanyaki is traditionally served along with three sauces, the garlic, the pepper and the miso sauce and lettuce. At the insistence of our awesome chef Atsushi Yonaha, who is from Japan and a marvel at his job, we had the tobanyaki in the typical Korean way. So, as he told us, we took the lettuce leaf and spread the sauces over it and then put the vegetable or the meat over it, wrapped it up and as it went inside the mouth, slurp, cogito ergo yum moment, that it was.

The third course was the Toriyakisoba,i.e., chicken with yaki soba sauce with the buckwheat noodles. The veg counterpart of it which I tasted was the Yasaiyakiudon. It was mixed vegetables with yaki soba sauce. Yakisoba is Japanese stir fried noodles. It is served with Yakisoba sauce it is typically flavoured with a sweetened, thickened condiment similar to Oyster sauce. Yakisoba is usually fried with sliced pork and vegetables like cabbage and bean sprouts. It is a very popular casual food (or snack) everyone likes in Japan.

The fourth course was the kawariinari sushi which is sweet tofu skin with cucumber and carrot. The sushi I had was the Toro nigiri sushi. The two sushi which I tasted were Hamachi toronigiri which is yellow tail belly (toro means belly) and salmon toronigiri.

The fifth course was the Tom yum miso soup and tonjirujiru soup that was pork and vegetables, flavoured with miso. Miso soup (味噌汁 misoshiru) is a traditional Japanese soup consisting of a stock called “dashi” into which softened miso paste is mixed. The chef Yonaha explained to me that Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). He also told why it is served finally in the meal unlike other cuisines, when soup is where we start from. The fact that this soup is rich in starch and gluten and hence in order to not make us feel full at the beginning, it is served as last but second course. It also helps in the digestion of food we have.

Finally came the sweet delight in the form of matcha tempura ice cream. The hot fried batter coated ice cream, which when the spoon goes in comes out like a glacier, was matchless.

All this while as we celebrated the festival of love, we were given company by the effervescent Aishwarya. Before we left, according to tradition, we too wrote our wishes on the notes and put it on the wishing tree hoping that wishes do come true and true lovers meet somewhere in heavens crossing the Milky Way -may we celebrate life always, May love reign…

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Uttara Kannada Food Fest at ITC Gardenia

July 3, 2016

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“Cubbon Pavilion Presents “The Uttara Kannada Stories”

Surrender to the subtlety of a cuisine focussed on aromatic spices and dry fruits and coconut…. The culinary brigade at ITC Gardenia presents the finesse of a culture as old as time….The Uttara Kannada Stories…. Food is as much about History as it is about Geography. A culinary journey of a thousand souls; a few traders, some invaders, mighty wanderers and ever welcoming local hearts. Showcasing an undiscovered cuisine story shaped by myriad colours of trade, travel and rootedness.

Recently I had the delight of food tasting on the invite of vivacious Vinita. The aroma of the spices and coconut and the red chillies perfectly matched the expectation I had of food, that will follow such sensuously teasing aromas and sight.

The variety of food offered to vegetarians and not just non- vegetarians was lovely and commendable. Since I’m familiar with this place, having spent a certain amount of years here , so I really was looking forward to going back into time with the food I was tasting today and what a delightful journey it was.

I sampled a few in veg and non vegetarian, my journey started with theKane or lady fish fry. This was fried with the coating of semolina. The veg starter was the balekaitikki or the raw banana cutlets. Seer fish or mackerels was another one which was on the offering and it is usually a tava fry. Since Karwar is a sea port and has had trade with so many hence an abundance of seafood, spices and tropical produce made an exciting canvas for each to leave its culinary stroke.

The main course was lavish and a spread of lot many recipes. The vegetarians have wide choice of food too here. The most impressive was theHalsina Kai galu. This is a preparation of jackfruit seeds that are cooked with the hand pounded spices and tempered with coconut oil and fresh mustard.

Thonde kai godambipalya is a dry preparation of gourd and cashews in uttara Kannada spices , garnished with coconut.

AnbebattaniSaru is button mushroom and dry peas cooked in a cashew and coconut based gravy. The other preparations were soppubelepalya is fenugreek greens and lentils ;andennaibendakai is baby brinjals cooked in onion tomato masala and finished with fresh coconut.

Karela stuffed with prawns is , as the name says, the bitter gourd flavoured with and pounded spices and stuffed with prawns. This was definitely impressive and hence I asked the chef Mahadevan to share the recipe with us.

Then there was kaimaundesaru which is minced lamb dumplings flavoured with coriander leaves and tempered with fresh coconut and green chillies.

NatiKoliSaru or the country chicken flavoured with coconut and red chili.

Solanthim pork is a Karwar delicacy flavoured with roasted spices. The Dutch left the pork behind along with their famed ovens and leavened bread.The Portuguese introduced the chilli, cashew, vinegar marinades and fermented fare. The Arabs their desserts, dried fruits, skills with rice, pulaos and biryanis.The locals married it all with their insatiable desire for good food and the abundant local produce. The locals were clever to retain their end of cuisine and yet assimilate all influences of those thousand foot prints. The veg and non veg biryani and the inimitable jola roti were beautiful . What I loved most is heserukalukadabu, or steamed green gram and rice dumplings.

The dessert included –Kayi holige that is coconut and jaggery stuffed bread.

The patholi is the sweet dumplings wherein the rice coating is stuffed with jaggery and coconut again and steamed while wrapped in turmeric leaves. The turmeric leaf gives an awesome flavour and aroma to the sweet savoury.

ITC champions in bringing in the new and yet reviving the gone ,also retaining the old culture in food and culinary choices. The responsible luxury that it offers is unique.The Uttara Kannada Stories is a culinary experience in its own, right from the famed Bhaitkol Biryanis to the abundance of sea food and Tropical produce.

“The Uttara Kannada Stories” commences on 28^th June till 08^th July 2015 – Cubbon Pavilion – (Dinner Only) at ITC Gardenia.

For reservations please call 080 6682 5110 or email at mytable.itcgardenia@itchotels.in

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The café closest to heaven on earth

June 30, 2016

Le Jardin-Continental food at Oberoi

June 22, 2016

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A continental affair…one fine afternoon

Recently I and my blogging partner had the opportunity to go for the food tasting at le jardin, Oberoi , where the continental food festival is on and the chef Sumit Batra, is unaligned, unique and splendid when it comes to his space, which is food. He happens to be the alumnus of Oberoi center of learning and development and had worked in Oberoi chain all over world and then went to Nomad, New York, and now has come back with his seasoned and skilled self, with a lot of learning and exposure and his every recipe is a work of creation. The five course luncheon which me n Lucky had was a testimony to his expertise. Since he has done a judicious balance of vegetarian and meat, both of us went on to choose accordingly veg and non-veg respectively in each course.

The first course was the Carrot Tartare with sunflower seeds and multigrain crisp.

The carrot tartare, as it arrived, looked like “a little sunshine on my plate”, in the words of Pinky-The Communication Manager, who had invited us for the review. The novelty of the ideas of chef Sumit, the way he tried to incorporate the veggie options where tartare is usually beef or steak, and the kind of presentation and result, is appreciable. His international exposure reflected in everything that was served. The perfect marriage of western continental with the Indian fresh produce, the herbs and vegetables, the perfection which it was brought with, is an innovation, a creation .The julienned carrots with sunflower seeds thrown in gave it the crunch.

Oberoi4

While my partner Lucky slurped on delicious Oysters with Mignonette Snow.

The oysters were served fresh and he totally sucked it up as soon as it was presented so that the taste won’t change, as the chef insisted. The snow which is a result of chef’s tryst with international flavours was like the cherry on top.

Sweet Pea Chiffonade with Pancetta, Onions and Parmesan made as the second course for Lucky.

The French chiffon refers to either a delicate silk or, more simply, to rags. Chiffonade literally means “made from rags”, a reference to the appearance of the herbs after they’ve been cut. And here he was served sweet pea chiffonade which gave it a sweet flavour and the fresh shoots so crisp, the cubed and cured pancetta with its salty flavour, the Italian Parmesan cheese which imparted a curious sharpness to the salad.

My second course was Tomato with greens, Burrata and rye.

The fresh burrata cheese and the unusual soft texture inside of it as you take it in your mouth, along with fresh summer cherry tomatoes, and freshly picked herbs, cilantro & basil was topped with the snow and glazed with balsamic seasoning.

We had not asked for this but Pinki made sure we try a little bit of Avocado gazpacho with scallops, cucumber, yoghurt and frost.This was a cold soup.

The addition of avocado makes this cold soup creamier than your average gazpacho, and the greens, cucumber and yogurt, make it, well, so cooling for the system, it’s got a serious kick that makes it anything but traditional. The hot, seared scallops were served in a bowl and as the cold gazpacho was poured over it, made for a delectable sight. The succulent scallops with the juices that were sealed in by searing, just burst into my mouth as I bit into it. With each spoon I could feel the various tastes it carried, from crunchy to sweet to creamy, the cold soup was a harmony of flavours, yet in balance.

Then came the champagne sorbet,with zest of lemon flavours which was supposed to be had as a palate cleanser, and I drank n ate it.

The main course was again a lavish and indulgent affair. So I had the

Chilean sea bass. It was a fresh catch and it was accompanied with Nori mushroom purée which had a balance in flavour, neither typical of the seaweed nor of mushroom and the green peas and basil nage made every morsel heavenly.

While I was delighted by the sea bass my partner Lucky was delving into the Lamb with squash, quinoa and carrot miso purée.The medium done meat was crisp outside while still retaining its soft texture inside and the grilled squash paired so well with it.

The quinoa was crunchy and definitely a novelty when coupled with the rich meat, the purée added the colour to the plate and solace to the palate.

The dessert was textures of espresso and it was subtle flavours of coffee on the bed of some chocolate, no over load of any of it which results in unnecessary sweetness overpowering the whole effect of the natural flavours of beautiful food we had relished, and which usually is the case with anything chocolate or espresso in it. It came along with the ice cream and honeycomb giving it the crispy tinge and voila, my day was made n tailored with gratification.

The novelty, of the luncheon we tasted, was the insistence on the crisp, fresh salads and the cooked to perfection meat and the inclusion of ingredients which are seasonal and regional; and, of course, without a doubt, the innovation that goes into making a recipe with this idea is much healthier and nourishing to the body. The choice of ingredients, the process of preparation and the recipes presented here were eclectic, totally not in line with the regular; and thus showcased an impeccable style that had gone in the preparation, yet so simple at heart. Every recipe that was served on the table was not flooded with a lot of ingredients, as I believe such mixing of many a things imparts chaos to the mind n taste buds and it was basic, simple, and at the same time, appeasing to the senses, nourishing to the mind and body, and soothing to the palate. The food was light and unlike other continental preparations wherein a lot of mashed potatoes or hash browns are used, this food was light and easy on digestion, leaving you with an overall feeling of well-being afterwards. I simply believe that the food we eat, and the after math of it which our body speaks, says a lot about what has gone in. The preparation methods, as are used make a whole lot of difference, and they must be such that our mind and body come in sync; and that is what defines the goodness and quality of food. The impact of it was an overall satiation coupled with nourishment. I had an extravagant affair with food, in the most amazing and vivacious company of our very knowledgeable hostess, Pinki, who had invited us for the food tasting and the superb experience, one of those which you remember. The eclectic choice of menu prepared by the chef Sumit who excels in precision without any tohubohu throws light on his expeditions with food internationally.

I would recommend that the continental food festival that is still on till Friday is something that one should not give a miss to.

Now, till the 24th of this month, would be a great time to check out Chef Sumit’s 5-course tasting menu at Le Jardin. It’s priced at INR 1,975++ per person and is available only for dinner from 7.30pm onwards. You can make reservations on 080 25585858.

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A tryst with Iftar food

June 20, 2016

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Iftar or Fatoor (Arabic: إفطار‎‎ ʾifṭār ‘breakfast’) is the evening meal when Muslims end their daily Ramadan fastat sunset.

The fast is broken at the time of the call to prayerfor the evening prayer.Iftar is one of the religious observances of Ramadan and is often done as a community, with people gathering to break their fast together. Iftar is taken right after Maghrib time, which is around sunset. . Recently I was invited by the team of Le Meridien for an Iftar meal and it was a fabulously set Ramadan special menu.

Traditionally but not mandatory, three dates are eaten to break the fast and hence I had the privilege of starting my meal with dates followed by a small portion of grapes and kiwi fruit.

Then the chicken kebabs and shorba was served. The thali of food which had a sumptuous delicacies was served thereafter.As chef Abu backer told me that the menu is changed everyday. Typically a salad ,dal , subz miloni and biryani is a part of the menu. The veg gravy ,Haleem and everything else was mouth watering . Finally were the desserts which were a mix of ksheer korma, Gajjar halwa ,double ka meetha.

The Chef Abu Backer shared the recipe of Haleem and ksheer korma which I have to share with all of you . The marvel that the food that was served makes it one of the memorable experiences to cherish and a lovely Iftar party I attended , definitely recommend it to all my friends. The Iftar dinners are held on weekends and the dinner timings are 8 pm onwards and it goes through the night. The whiff of delicious food and savouries, the sight of delectable spread, the festivity in the air makes it a memorable moment for me.

Ramzan Thali consist of the following
Chicken starter
Marag shorba (spiced lamb broth)
Tossed salad
Peshwari kadai murgh
Miloni tarkari
Baingan mirchi ka salan
Bum gosht biriyani or subzi pulao
Steam rice
Raitha
Dal tadka
Tawa chapati//tawa paratha
Dessert gulab jamun / icecream

Sheer korma

Ingredients

Milk 500 ml
Ghee 50 gms
Sugar 100 gms
Broken seviyan100 gms
Cashews chopped 7-8 Nos
Almonds sliced8-9 Nos
Unsalted pistachios8-9 Nos
Dates seedless8-9 Nos
Cardamoms powder3 gms
Chironji 50 gms
Golden raisins25 gms
Rose water 5 gms

Method

Roast the seviyan till golden and keep aside.
In the same pan. heat ghee and add chopped dry fruits and sauté ill they turn brown.
Heat milk in a saucepan and let it come to a boil. lower the flame and simmer for 15 minutes till the milk slightly thickens.
Add the roasted seviyan and sugar to the milk and simmer till the seviyan are cooked and have become soft for about 10 minutes on a low flame.
Add the fried dry fruit mixture, let the korma blend well simer for 5 minutes then add cardamom powder.
switch off the fire and stir.
Garnish sheer khurma with saffron strands.

Haleem

ingredients

• IMutton leg 1 ½ Kg

• Broken Wheat ½ Kg

• Gram Lentils 100 gms

• Onions 3 No

• Oil 300 Ml

• Garlic Paste 1 Tbsp

• Ginger Paste 1 Tbsp

• Garam masala 1 Tsp.

• Red Chilli Powder 2 Tbsp.

• Turmeric Powder 1 Tsp

• Salt To taste

• Ghee 100 Ml

• Mint Leaves1 Bunch

• Coriander Leaves1 Bunch

• Green Chilli8 Nos

• Cumin Seeds1 Tsp.

• Garam Masala pwd 1 Tsp.

• Lemons 2 Nos

• Potli ka Masala 1 Bunch

Method

• Lamb leg, debone and keep the boneless meat for use, make stock out of bones and keep aside.

• Broken wheat and gram lentil soak together for 1 hour

• Onion fry and set aside

Heat ghee add whole garam Masala (Cardamom, Cinnamon, Cloves, Bay leaf) allow it to crackle.
Add ¾ of ginger garlic paste sauté till the moisture is evaporated add turmeric powder ¼ of mint and lamb broil till the lamb pores are completely sealed, add green chilli and sauté.
Add soaked broken wheat and gram lentil sauté then add stock and sufficient water to cook the meat till soft.
Add potli ka masal tied in muslin cloth through the process.
Cook till the meat is very well done and hit the meat against the wall of handi with the help of ladle to break the lamb in to fine texture.
Heat the remaining ghee add ginger garlic paste and turmeric and fried onion sauté and add the haleem paste cook till the excess moisture is evaporated and the desired texture is obtained.
Season with salt, fisnish with lemon juice and garam Masala powder.
Serve hot with lemon wedges, fried onion on the side.

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Cigars for Father’s Day

June 18, 2016

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According to Marxist revolutionary Che Guevara, “A smoke in times of rest is a great companion to the solitary soldier.”

Che Guevara

Father’s Day is a special day and I feel it is necessary to make certain gestures to make our parents happy specially on such occasions, even though we don’t need a reason or a day to celebrate our bonds and relationships with our loved ones. Last Father’s Day my brother who stays abroad happened to visit India and since he knows our father’s love for cigars, he bought some exquisite Cuban cigars and threw some light on the history of the same.

The word cigar originated from the Spanish cigarro, which in turn probably derives from the Mayan sicar (“to smoke rolled tobacco leaves” – from si’c, “tobacco”).

The expression“close but no cigar” comes from the practice of giving cigars as prizes in games involving good aim at fairgrounds.

Sicars cigars were sold at an auction for $507,000. They were discovered by archeologists from Tampa University while excavating sites around Guatemala. Even though these cigars are around 600 years old, they were so well preserved that you can actually smoke them.

Though properly storing is not a bad idea.

A cigar case made of crocodile skin with sterling silver appointments and bearing a Birmingham hallmark for 1904.

The UK magazine The Spectatorinaugurated an international Cigar Smoker of the Year Award.In 2014, Arnold Schwarzeneggerbecame the second winner and Jonathan Ross won in 2015.

Cigars are usually associated with wealth and luxury. Many cigar aficionados are of the opinion that not all cigars are alike. Each and every cigar has its own character. Whatever it is but a gift of love from child to a father is always an expensive one emotionally for both.

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ITC GARDENIA-cubbon pavilion presents SATTVA- honestly vegetarian

June 16, 2016

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It is difficult to think about anything but good thoughts while eating thoroughly Sattvik food at Cubbon Pavilion, ITC Gardenia. This Saturday I had the opportunity to have Sattvik lunch with Vinita Bartlett, the public relations manager of ITC, who had invited me over. Cubbon Pavilion Celebrates Purity- showcasing a plethora of vegetarian and no-onion, no-garlic recipes, all cooked in a separate kitchen. Sattva, Honestly Vegetarian – Pure in tune with Nature.

There are three categories of food according to ancient Ayurvedic school of thought, SATTVIC (purity), RAJASI (activity, passion, the process of change), and TAMASIC ( inertia, darkness). Sattvik diet is basically vegetarian, freshly prepared food, attending to one’s biological and physical needs and also, to some degree, affecting our personality. And ITC Gardenia is the first one to introduce the novel idea of Sattvik brunch on Saturdays, which is definitely on a different line of thought. Sattvik foods are foods that are abundant in Prana- the universal life-force that gives life to all sentient beings in both plant and animal kingdoms.A Sattvik diet means not only vegetarian food, but food rich in ‘Prana’ , ‘life-force like organic fresh fruits and vegetables’.

Indian cuisine encompasses a wide variety of regional and traditional cuisines, given the range of diversity in soil type, climate,culture,ethnic groups and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits.Indian food is heavily influenced by religious and cultural choices and tradition.

Since I come from a family of pure vegetarians, my affinity towards such a food is intense. And, unlike any other hotels, ITC has a separate kitchen and cook wares for the Sattvik food. We can’t go that far to keep such details in mind even at home but I truly understand the emotion behind this thought, which only somehow reminds me of my grandmother’s food- it is love. And as they say cooking is like love. It should be entered with abandon or not at all. Cooking is no chemistry but art and the food here which I was feasting on was a testimony to this. ITC champions in bringing a new concept and coming up with perfection and precision to the fore and so was the ‘thali’, which was served to me.

First the ‘chaas’ was served in an earthen pot. And then came the food in lavish silverware, with deliciously prepared vegetables and lentils, salads and curries in it, and the ‘pooris’. Finally the sweet ‘barfi’ was served. Vinita and me were in conversation with the chef trying to know what vegetables were these and it was a beautiful combination of ‘aloo Palak’, bottle gourd in a very different style,pulses with some greens in it, and many more simple yet fulfilling recipes were served. But I found one curry amazing and it turned out to be some preparation similar to ‘ gatte ki sabzi’ wherein instead of gram flour, the wheat flour had been used, as Chef Himanshu explained while throwing some light on the preparations.

The most impressive part about ITC gardenia is this that it is Eco-friendly, on a responsible luxury endeavour and even the water that is being used is herb infused water which comes in green and red bottles,tulsi and fennel infused,respectively.The water is named Sunya Aqua.

In Vedic philosophy, Sattva or Sanskrit for purity is the most rarefied of the three gunas. The green leaf represents freshness and holistic well being. In the universe, energy has three qualities, known as Gunas that exist together in equilibrium. Once energy takes form, one quality of the three predominates. In all human beings,one of the three Gunas has superior strength and is reflected in all they do and think. Only in enlightenment are the Gunas completely transcended. This is the purest diet for a consciously spiritual and healthy life. It nourishes the body and maintains it in a peaceful state. According to Ayurveda, this is the best diet for physical strength, a good mind, good health, and longevity. And it calms and purifies the mind, enabling it to function at its maximum potential. A Sattvik diet thus leads to true health: a peaceful mind in control of a fit body, with a balanced flow of energy between them. Nature’s Sattvik foods includes fruits, vegetables, sprouted whole grains, oils, spices, nut/seed, milk and cheese.

The ambience was perfect, the table was laid with a bunch of yellow marigolds and bamboo leaves complimenting the pure, Sattvic lunch we had. And how I realised the truth of G.B.Shaw’s words,”There is no love sincere than the love of food”. This initiative into getting a concept of this sort and introducing vegetarian food in a different light, is a pleasurable treat is marvellous.

Great taste now comes with touch of Purity – Sattva – Honestly Vegetarian at Cubbon Pavilion at ITC Gardenia.
>Available from 28th May, 2016 onwards, every Saturday (Lunch only).
> For Table Reservations Please Call 080 4345 5000.

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Being A Woman

June 15, 2016

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It was a pleasant afternoon and I was the happiest as I sat sipping kahwa tea along with my gang of girls. Somehow, our conversation led to women who are working and how difficult it is to manage the work and home front both, and how equally challenging it is to be a full time homemaker and mommy. The challenges are not easy to meet and it is indeed a demanding job being a woman. Sooner than we realised, the discussion led to pitting working women against homemakers and all of us had our own predilections. Definitely, being a woman is demanding, exhausting, and yet so fulfilling.

Somewhere, somehow, we, in our quest to prove that we are no less than a superwoman, lose our own self. But why do we need a tag or someone else to acknowledge what we are and how we are. Does it determine our self worth? Finally you are the heroine of your own life then why prove. How we feel about ourselves is and should be independent of others’ opinion of us, why bow to someone else’s whims and ignorance of us.
There is no homemaker versus a professional woman. A woman is a woman. Period. Be the phenomenal woman you are. We don’t have to fit in gender stereotypes.I am quoting Francesca Lia Block,

“Just like any woman… We weave our own stories out of our bodies, some of us through our children, or our art; some do it just by living. It’s all the same.”

All of us are beautiful creation, a work of art, sculpted beautifully. Let’s appreciate that and stop judging or ridiculing or mocking others; instead be more receptive and open, be explorers and delve deeper within. Just tailoring your clothes won’t help, let us tailor our ‘self’, scissoring out the negatives, hemming the edges, being more rounded. Let the sartorial evolution of your self be born and you surely would be the showstopper.

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DILEMMA OF A SELFIE GENERATION

June 15, 2016

Taste the diamonds-billionaire vodka

June 15, 2016

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There is a new vodka and like all vodkas are, it has been made by the Russians. Leon Verres, who has previously released the most expensive champagne in 2009 which was called billionaire champagne, is the designer for this too. Verres is surely creating ripples as his million dollar drinks are the talk of all the clubs worldwide.

The concoctions are super rich, after being distilled and filtered numerous times, with the finest wheat, and the purest water (such a commodity), the solution is poured over millions of dollars of diamonds. I hope the diamonds carry the flavour though.

The price is 3.7 million dollars and the bottles are luxuriously adorned with 3000 diamonds and white faux fur, since Leon Verres is an animal right activist.

These tantalizing bottles with a sprinkle of gold, diamonds and swarovski crystals ooze luxury, exclusive to the elites. This extremely tempting vodka is being made a little more affordable for the lesser mortals like us too, in a violet tinted glass bottle with a gold label by Verres, though the price is not yet decided. This is not even on my wishlist yet as long as I get to go to my regular club with my gang of friends. Anyways our taste buds tingle with ‘char bottle vodka’ and yo yo music and the four flavours of Ciroc boys.

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A sojourn of desires – Fabellechocolates by ITC

June 15, 2016

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“Happiness, simple as a glass of chocolate” whosoever said this, it perfectly suited my mood today as my incessant love affair with chocolates got thoroughly pampered at ITC gardenia at the launch of the first luxury chocolate boutique in India,#Fabellechocolates. The very word chocolate spells indulgence of senses, a seductive affair for most of us and at fabelle, true to its name, it turned out to be a fabulous affair to remember.

The chocolates specially handcrafted by the chefs at ITC are poured with passion, blended with perfection, making the experience totally a sensual delight, an absolutely delicious, romantic journey. The warmth of the chefs as they prepare the chocolate at the boutique right in front of you, the ambience of the classy interiors, the gleam of lights, the fine china, make it a memorable, exclusive, and exquisitely impressive and fabulously indulgent affair at fabelle chocolates. My guilty pleasures into chocolate tasting started with the rich ganache, followed by pralines, tiramisu with a twist which was followed by an exotic trail of chocolates.

At fabelle the pralines are a treat to the five senses as they are inspired by the mystical nature’s elements, Earth, Air, Fire, Wood and Water. Even more interesting was theDIY-As You Like It, wherein I made my own chocolates with few basic ingredients and this added to the crunch in the fantastic experience. These sinfully delicious, bitter-sweet treasures of Alladin’s caves at ITC fabelle chocolates have definitely raised the bar in luxury chocolates world over. Every bit that goes in the detailed preparation is unique and astounding. One taste is all it takes but I would say that one taste is not enough, just like a passionate love affair of heart and senses, the feel of soft texture, the enticing aroma, the sinfully delicious and seductive affair, the enchantment that keeps you alive.

Enjoy the colourful spectrum of life and be lofty as you live.

Outfit details

Jumpsuit: lakrafashion.com
Platform heels: Charles and Keith
Bag: Calvin Klein

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