If foodies abide by the saying breakfast in London, lunch in New York and dinner in Paris, then runners Uma and Krishna Prasad have added made their own version to it. The Chigurupatis have just completed the World Marathon Challenge, becoming the first couple in the world to ever finish the run! Kudos!
A dinner at Eat India Company with three Hyderabadi socialites on Republic Day was, for sure, a
gastronomical feast says Deeksha Marur.
Allow us to introduce you to Pavni Nadella, Nalini Somani and Tanu Mehta – three friends whose
common love for food brought them to join us for dinner. Pavni is the head of operations at her father’s
packaging factory. But her love for cooking and baking drive her to explore new cuisines whenever she
can. Tanu Mehta is a home maker and mother of two who also loves to model. She loves baking and
dreams of opening a café in the near future and then, we have Nalini Somani a stylist, prop & interior
decorator. Together their friendship goes a long way and their love for food happens to be a rather
enriching one.
After a warm welcome and a chilled glass of Jal-Jeera, we are shown to our table that is set up, perfectly,
by the window. As conversations revolve around our favourite cuisines, the entrees start to roll out. Up
first come the paaya shorba, vegetable and the succulent Fish Ajwani, followed by Banjara Mutton,
Galouti Kebab and Chicken Angara Tikka.
The meat lovers amongst the three of them are Pavni and Tanu. Between the two of them, their
favourites are the Fish Ajwani and the Banjara Mutton. The Fish they say is perfect and succulent and
has the right kind of flavor to it. The tenderness and flavorful mutton scores brownie points with all of
us. While minus points went to the Galouti kebab that was pastier than necessary and the Chicken
Angara Tikka needed more flavor.
The Tandoori Broccoli came as a surprise to Nalini, the only vegetarian in the group. After complaining
that most restaurants she goes to have nothing else to offer but Paneer for vegetarians, she welcomed
the Tandoori Broccoli with much gusto. Speak of the devil, and it appears in the form of soft Paneer
Angara Tikka. For those who can’t handle spice like Pavni, be warned of the hit of the tikka masala.
On to the main course – we are first served the Lasooni Bhutta Palak, followed by Methi Chicken, Rada
Gosht and Dal Bukhara – accompanied by a basket of breads. The pairing of Garlic Naan with the curries
is a favourite, while Tanu prefers the Bathees ki Varki, for its sweeter flavor compared to the others.
What really hits the jackpot is the Biryani, even vegetarian surprisingly. The Mutton Biryani with its
aroma, tender pieces and the perfect blend of the masalas is the best dish of the evening. And in the
words of Nalini, “If I need to eat Biryani, this is the place I’m coming to again.”
For desserts we were served Kesar Kulfi and Gajjar Ka Halwa. Served in small earthen wear, both the
desserts have the right kind of sweetness to them. But, the Gajjar ka Halwa wins hands down. A
perfectly sweet ending to the meal!
Late designer Alexander McQueen may have passed away five years ago, but his design ideologies
still live on. As part of the SS’15 collection, the house of the designer has come out with a spruced up
rendition of the box clutch – a Jeweled Fish Long Knuckle Box Clutch that features a fish knuckle design.
This whooping $5140 (Rs 3,15,780) box clutch comes with Swarovski crystal detail on silk satin, circle
embroidery detail on the front and has a nappa leather interior. Wow!
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The Twilight actress along with Alice Dellal and Vanessa Paradis were named as stars in Karl Lagerfeld’s upcoming campaign at the photographer’s Haute Couture show on Tuesday. The three of them have already been cast solo in Chanel’s previous campaigns. However, while no further details of the ad have been released, it is said that they will feature together in this one and is supposedly for a handbag collection due in April. Can’t wait to see what Lagerfeld comes up with this time!
The Love of weaves and Sari
For designer Rema Kumar, her love story with weaves goes back about 20 years. Originally from Chennai, now settled in Delhi, she is currently in Chennai showcasing her latest collection “For the Love of Sari” at Chamiers from Feb 5th to 7th.
In conversation with Ritz, we find out about Rema’s inspirations, favourite colour palette and how saris serve her as a blank canvas. Excerpts.
Tell us about your collection – “For the love of sari”.
In a nutshell, it’s a celebration and coming together of collaborating with weavers and craftsmen of different parts of India over the past year – Andhra Pradesh, Uttarakhand, Chhattisgarh, Gujarat, Madhya Pradesh and Uttar Pradesh. We are celebrating the six yards for its simplicity, elegant and ethnic best.
What color palette does this collection have?
The Uttarakhand and Andhra cottons that include Khadi come in bright, vibrant shades of yellow, green, blue, red, orange and pink. The Tussar silks range from cream and pastels to mute and bright shades. While the Batik range is in the natural shades of red, indigo and black. Lastly, the Kalamkari Kota silks follow the natural vegetable shades of muted earth colours.
Apart from saris, are there any other kinds of materials being showcased at the exhibition?
There is a range of ready-to-wear blouses in different styles and sizes which are fusions of different cotton fabrics I have been working with and are mostly one-of-a-kind, with no repeats. These can be teamed with any sari to create an exclusive style statement. There is a limited range of unstitched Ajrakh printed blouse pieces with dori work as well. And for those who are not looking to buy sari or blouse, there are stoles, dupattas, kurtis and fabric co-ordinates.
Could you elaborate or explain in a little more in detail about what you mean when you say “Surface detailing has been further done to enhance the look of some of the weaves for formal occasions by clever positioning of Kalamkari, Kantha, Pattiwork, Brocades, Handblocks, Shibori, Bandini and Batik.”
Many a time, when the saris reach me from the looms, they serve as blank canvases for me. Since I have been working with craftsmen specializing in different ethnic crafts, these are then sent for surface detailing – which results in fusion of crafts and weaves from different states together in one collection – like Chanderi from M.P. with Patti ka Kaam from Aligarh, U.P. or Batik/Shibori/Bandini from Bhuj, Gujarat, Kota silk from Rajasthan with Kalamkari handblock prints from Machilipatnam, A.P., Tussar silks woven in Chhattisgarh embellished with Kantha from Bengal or Kalamkari Handpainting from Kalahasti, A.P., and further enhanced with brocade trims from Benares and so on.
Where do you get the inspiration from when you come up with a new collection?
Most often, inspiration comes from the weavers or craft cluster that I am working with. Sometimes it’s the technique and sometimes it’s the play of colours. I am my happiest best in any remote weaver’s village. For me sitting with the weavers, trying out permutations and combinations of different yarns, trying all kinds of exciting new possibilities on the loom; listening to their life stories, sharing their meals etc and absorbing a life that is so simple and different from my own, is like meditation.
What is your favourite material to work with?
Cotton and Silk are my favourite yarns.
How has the experience been working with women weavers in Uttarakand and other places?
They are very hard working and enthusiastic about innovations with designs and yarns. This makes this group, one of my top favorites among all the other clusters I have been working with. In fact, the entire idea of introducing cotton yarns to them was an initiative to give them continuous orders as silk and wool products are very seasonal. After many trial and error episodes over the years, finally we have been able to arrive at a count and drape that lends the sari an exclusive texture and fall. Weaving dupattas will follow suit.
Food has this mysterious power of playing the role of a bridge of communication between two people.
Whether strangers, friends, lovers or business partners, it helps break the ice. The surroundings you’re
in, too add to it. Kaficko, on road no 12 in Banjara Hills, gives you the perfect venue for a meeting of
any kind.
The quaint café with its European-inspired interiors make it the cozy place that it is and the food served
here makes it worth your while. From a typical American breakfast, to a brunch to Thai for dinner –
they’ve got it all. Desserts included! Their USP however, is the Illy Coffee that comes from Chikmungalur.
But while you are there, be sure to try one of the waffles – if you have a sweet tooth, then the Buttered
Peanut is perfect. But if savory and Bacon are your calling then digging into The Ultimate Wafflewich. It
comes loaded with belly bacon, ham, cherry tomatoes, iceburg lettuce, caramelized onions, with honey
mustard and cheese.From the Thai menu, the Pad Thai or the Red Curry will send you into a food coma
almost instantly. As will the Stroganov from the brunch menu.
For desserts, we suggest the Nutella High Crepe – that comes with whipped cream, nutella and
strawberries on the side. And screams heavenly goodness all the way!
The day witnessed a grand launch of the film “Baa Baa Black Sheep” along with its first Song recording under the music baton ship of Shaan’s band superbia comprising of Shaan, Gourov Das Gupta and Roshan Balu, the day also marked the launch of SUPERBIA, and Shaan composing and singing under SUPERBIA. Present at the launch were – Vishwaas Paandya with his wife Prachi Shah Paandya, Anupam Kher, Annu Kapoor, Manish Paul, Shaan, Gourov Das Gupta and Roshan Balu. Stills from White Strips Entertainment Productions launches maiden venture BAA BAA BLACK SHEEP:
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