SEEMA November Issue 2021

NOVEMBER 2021

INSIDE

PLUS

A DESI THANKSGIVING FEAST COOKING WITH COMPASSION OUR TOP 10 NGOS

SPECIAL ISSUE

NANDITA BAKHSHI, ON BEING DIFFERENT RITU BERI ON FUTURE OF FASHION MAUNIKA GOVARDHAN ON “THALI” RAASHI KULKARNI: SMASHING RECORDS

SHREE SAINI

CONQUERER OF LIFE’S CHALLENGES

Thanksgiving cocktails with a South Asian Twist page 64

Ritu Beri page 10

Nandita Bakhshi page 22

CONTENTS

PIONEERS 6

Enough on Her Plate

10 Fashioning a Success Story 16 Musical Maestro 22 ‘As a Teenager, I Wish

I Had Known That Being

Different Is a Strength’

26 Healing in the Hunt

for the One

32 Cooking With Compassion

FOOD & DRINK

48 Make It a Desi Thanksgiving 54 Thanksgiving Leftovers

Cooked South Asian Style

58 Pleasure of the Pie 62 Food for Thought

82 Delicacies From Across India

HOROSCOPE 85 Forecast With Farzana

64 Thanksgiving cocktails

ON THE COVER

With a South Asian Twist

SEEMA STYLE 68 SEEMA Partners With

Project Gaia NYC

and NDNY

Conqueror of Life’s Challenges

36

74 Vintage Outfit Trends to

Help You Stand Out

42 Indian Masala Turkey

FEATURES

46 South Asian Spice for

78 We Give Thanks to

Your Thanksgiving Feast

BOOKS

These NGOs

PHOTO CREDIT: SHREESAINI.ORG

4 CONTRIBUTORS 5 BEYOND LIMITS

MEET OUR

CONTRIBUTORS FOUNDER AND EDITOR-IN-CHIEF

SEEMA KUMAR CREATIVE DIRECTOR

SAJID MOINUDDIN

SHARE/ LIKE/ TWEET/ US ON

DESIGN

HB DESIGN EDITORIAL COORDINATOR

ROHINI KAPUR EDITORIAL ASSOCIATE

AHAD SANWARI WRITERS

@seemanetwork

@seemanetworks

@seemanetwork

PRATIKA YASHASWI SWARNENDU BISWAS ABHIJIT MASIH MELODY ALDERMAN SWETA VIKRAM JORDANA WEISS CAMILLE BERRY MALATHY CHANDRASEKHAR RASHMI GOPAL RAO BINDU GOPAL RAO NANCY AMON FARZANA SURI BRAND PARTNERSHIPS, DEVELOPMENT AND STRATEGY

ANJALI MANIAM

SEEMA™ ISSUE 011 | NOVEMBER 2021 EMPOWERING SOUTH ASIAN WOMEN GLOBALLY SEEMA KUMAR, FOUNDER

COPYRIGHT © 2021 SEEMA, JAYARAM, LLC SEEMA.COM

PUBLISHED AT P.O. BOX 814, PENNINGTON, NJ 08534

ON THE COVER: SHREE SAINI (PAGE 36).

PHOTO CREDIT: SHREESAINI.ORG

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EDIT | SEEMA

GOING

BEYOND LIMITS A Time to Give – and Partake

I

don’t know what it is about the festive season, but it really works up my appetite. As the leaves fall, the weather gets cooler, and the clock is turned back, somehow I’m hungrier than ever, especially for comfort foods.

There must be something biological about this phenomenon, for what else could explain these sudden cravings for rib-sticking, fat-laden, carbohydrate-heavy, but satisfying meals? There is a reason. As wellness experts explain, in cold weather the body has to work harder to keep warm. That makes the body seek more food – raw material to burn up to heat the body – which translates to more calories. As our cravings increase and we hunker down, walk less, and enjoy fewer daylight hours, the festive season begins, offering its lip-smacking foods and traditions designed to satisfy those cravings for more carbohydrates and fats. The seasonal produce available is another boon.

Potatoes, sweet potatoes, pumpkins, winter squashes, hardy greens like kale and Brussel sprouts, and fruits like pomegranate are designed to fill you up. With other produce in shorter supply, dried corn and beans, and meats like turkey, lamb, and ham, flavored with bold winter herbs like rosemary and sage, make for fulsome winter meals.

As we approach winter and Thanksgiving, we look forward to enjoying food with family, especially this year after 2020’s lonely feast with few friends or kin to share with. Last year’s Thanksgiving was hard for many families, given that the holiday tradition is all about sharing and giving. When the English first landed on the shores of America, they almost died of starvation in a foreign land they hardly knew. But thanks to the indigenous Indians who generously shared their meals, the pilgrims sat down to a feast of turkey, cornbread and sweet potatoes — meals to keep them warm and get

them through the harsh winter in America. Thus was born the tradition of Thanksgiving. According to National Geographic, “Although prayers and thanks were probably offered at the 1621 harvest gathering, the first recorded religious Thanksgiving Day in Plymouth happened two years later in 1623. On this occasion, the colonists gave thanks to God for rain after a two-month drought.”

This is the spirit of Thanksgiving that I so cherish, the sentiment of giving and gratitude. Of course, it’s also an excuse to indulge in fatty, carbohydrate-loaded foods and enjoy the tryptophan coma without guilt. The body needs all that energy, after all, to keep warm! It is purely a biological need and no reflection on one’s self-control. Of course not.

In this issue we bring you a veritable feast of fabulous foods with easy recipes to plan your Thanksgiving meal.

Of course as a South Asian magazine, we have chosen recipes with a South Asian twist, to inspire you to fuse your Western Thanksgiving feast with South Asian spices. I hope you enjoy and try out these recipes and tell us how they turned out. Send us comments and pictures of what you have made!

Our cover story and other profiles aim to inspire you into a spirit of giving. Miss Shree Saini is an example of turning adversity into triumph. A young girl who overcame heart surgery first, then facial surgery after suffering burns in a car accident, before going on to be crowned Miss India USA and Miss India Worldwide. She was named Miss World America last month. We had a chance to catch up with her and learn her story.

SEEMA also brings you stories of women who are leading NGOs that empower women and children. Plus, we have curated a list of NGOs you can consider giving to this season. We hope that you will have a wonderful Thanksgiving and enjoy this issue!

SEEMA KUMAR, FOUNDER NOVEMBER 2021 | SEEMA.COM | 5

ALL PHOTOS CREDIT : SAM A. HARRIS

PIONEER | SEEMA

Maunika Gowardhan prepares Rajasthani khade masala ka murgh

ENOUGH ON

HER PLATE

Getting to know Maunika Gowardhan, chef and author of “Thali” PRATIKA YASHASWI

O

ne of the most delightful gifts of Indian food to the world appears in a thali. A thali is a traditional arrangement of delicacies served on a platter, found in almost every region of India. From north to south, east to west, each region varies tremendously, right from the shape of the plate to the manner in which dishes are arranged. In Rajasthan, food is served literally on an enormous round platter, while in Kerala, a sadhya is arranged on a banana leaf. To understand India’s diversity, U.K.-based chef and writer Maunika Gowardhan says, look no further than a thali.

The more you talk to Gowardhan about Indian food, the more you realize how little you know about India’s kaleidoscopic diversity. She has been in food for almost two decades and cooked alongside the likes of Jamie Oliver and Heston Blumenthal. Hundreds of thousands of people read and attempt her

recipes: South Asians trying to replicate the food of home and non-South Asians who want a taste of authentic Indian food in their kitchens. Having visited the subcontinent “at least 15 times in the past five years,” she lives her life in a revelry of Indian flavors.

Few are more qualified to write the book on it. And she has. “Thali,” an exploration of dishes served on platters across India, is a labor of love created in homage to the diversity in India’s regional cuisine and a taste of home.

SEEMA sat down with Maunika Gowardhan to learn more.

What sort of food did you grow up eating?

I grew up in Mumbai, which is a cosmopolitan city with a diverse amount of regional food. I daresay it’s like the melting pot of food from every part of India. I was born in a Maharashtrian household, so for me, eating puri bhaji or misal pav was really common, but we also NOVEMBER 2021 | SEEMA.COM | 7

Rajasthani Khade Masale ka Murgh from Thali

by Maunika Gowardhan

had Bohri neighbors, friends who were Parsi, Gujarati, etc. On a Sunday we’d go to my Sindhi friend’s home and have sai bhaji and chawal. I went to fish and meat markets with my mum and dad, and I saw firsthand the way they were haggling, the produce they were getting — and it wasn’t a trend then.

The closest to home was what my mother cooked for us, but my grandmother was an avid cook and she would host some of the best parties.

She had a lot of Parsi friends, so offal was always on the table,

and we would have things like bheja fry or gurda or kidney masala. There was so much going on from a food perspective for me, that I was able to gauge sensibilities with spices, cuisines, and regions. Then there was the street food, the restaurant food, and the home cooked food. I feel really, really fortunate to have experienced all that as a young girl.

For those of us who don’t cook regularly, your recipes look amazing and accessible. They’re not intimidating at all, and they’re very delicious. What’s your process?

Well, I’m from India and I reminisce about the flavors from my childhood and from my travels across the country.

I remember those flavors very distinctively. When I come back,

RAJASTHANI KHADE MASALE KA MURGH STIR-FRIED CHICKEN WITH WHOLE SPICES & GREEN CHILLIES I have very fond memories of my visits to Jaipur and Udaipur, tucking into hearty dishes like this. Whole spices are coarsely crushed and fried to infuse the oil, then onions and ginger are cooked with chicken on the bone. This particular dry-fry dish is a personal favourite. The SERVES 4 • 1 green bird’s-eye chilli 5 garlic cloves, roughly chopped • 5 cm (2 in) ginger root, roughly chopped • 4 tbsp vegetable oil or mustard oil • 300 g (10 1⁄2 oz) white • onions, thinly sliced • 150 g (5 oz) tomatoes, roughly chopped • 1 tbsp ground coriander • 900 g (2 lb) skinless chicken on the bone, jointed and cut into medium-sized pieces • salt, to taste • 1⁄2 tsp garam masala • 1 tbsp roughly chopped coriander (cilantro), to garnish For the whole-spice mix • 5 cm (2 in) cassia bark • 2 dried bay leaves • 1 tsp black peppercorn • 1 black cardamom pod, whole • 1 tsp cumin seeds 8 cloves 8 | SEEMA.COM | NOVEMBER 2021

caramelised onions coat the chicken, along with coarsely crushed bay leaves, cinnamon and cardamom, lending a warmth to the final dish.

Ideally, it would be served on your thali with plain dal, parathas and some cucumber salad.

First make the whole-spice mix. Add all the ingredients to a pestle and mortar and pound to a coarse mix. You might have some that isn’t crushed completely, but that’s fine. Set aside.

Put the green chilli, garlic and ginger in a blender and blitz to a smooth, fine paste with a splash of water. Set aside.

Heat the oil in a large, heavy-based saucepan over a medium heat. Add the crushed whole-spice mix and fry for a couple of seconds, then add the onions and fry for 12–14 minutes until they are beginning to soften. Stir every few minutes, making sure they donʼt stick to the bottom of the pan. Add the chilli, ginger and garlic paste and fry for 1–2 minutes. Add a splash of water and scrape off the bottom of the pan; mix well as everything turns a rich, dark colour.

Add the chopped tomatoes and continue to fry for 3–4 minutes until they begin to

soften, mashing them lightly with the back of the spoon. Add the ground coriander and stir, then add the chicken and combine well.

Season to taste and cook for 6 minutes, stirring to coat the chicken pieces in the masala. Reduce the heat to low, cover and continue cooking for 25 minutes, making sure to stir halfway through. The chicken will begin to release its juices and cook in its own stock, so there is no water required. If it does get too dry, add about 3 tablespoons of water, but only if needed.

Turn off the heat and add the garam masala and garnish with fresh coriander. Stir well and serve warm with roti or naan and cucumber raita.

Recipe excerpted with permission from Thali by Maunika Gowardhan, published by Hardie Grant Books, October 2021.

Follow Maunika Gowardhan @cookinacurry on Instagram.

I’m in a kitchen in the west, and Europe. Asking “What is Indian when I started 18 or 20 years food?” is like asking “What is ago, there was no coriander in European food?”

Tesco. There was no mint, okra Regions differ, the oils they or gram flour, not a single spice use in regions differ. Every few aisle in Sainsbury’s. I started from miles you travel in India, the ground level up, I was testing and soil changes. Look at something writing recipes that first had to be simple like cumin. Cumin thrives accessible for me to eat. For me to in really dry soil, which is why feel like I’m not missing home, that Rajasthan probably has the most it tastes like home, it’s easy to do (I amazing quality of cumin seeds. don’t have a tandoor, I don’t have Understanding coconut oil in a lot of things), with ingredients the south and mustard oil in that are readily available. I have the east — understanding these to strike that balance so finally it differences is crucial, and I’m really Chef and cookbook author Maunika Gowardhan hoping that whether it’s “Thali” tastes like legit Indian food.

When I’m looking at a recipe now, I or whether it’s any other work I do, write all my notes down and check all that that’s what comes across. Even the my notes from my travels, and I break audience has grown, it’s become that it down, try to make it more accessible much smarter. The next best thing I and see what I can use. If you look believe to going back to India, is picking at the Goan Balchao, which is in the up a cookbook and going “I wanna try book, they use dried shrimp to give it these recipes!” So it feels like when you that umami flavor. Where are readers taste the curry in the kitchen, it takes going to go to get dry shrimp in the UK? you back to the time you actually visited I’ve tried to use alternatives to get the that particular country or region. exact flavor. I’ve added a Bengali fish curry, a jhol. They would crush their There’s a lot of ground to cover when mustard and add that to the gravy as writing about Indian food. How did well, whereas I want to make it more you manage to encapsulate all this in accessible, so I opted for dijon mustard, “Thali”? which gives a really good kick and a heat The way the chapters in “Thali” are in the gravy, a pungency which is what people want. divided is in itself speaks volumes. What we decided to do was to take every element of what a thali includes, like a stir How did you go about collecting and researching your fry, a snack, a salad, a vegetarian curry, non-vegetarian curry, recipes for “Thali”? bread, rice, and all of that—and base each chapter on those I don’t think “I’m writing a book, let’s research.” Your whole elements for a start. life goes into research, not just when you start writing a At the back of the book, we’ve shared regional thalis. book. It can’t work like that. I’ve got to have an inquisitive And the idea was to keep the core of regionality within the mind, no matter how many times I go back to India, both to cookbook and one realizes every region has a different way its smaller pockets as well as the bigger cities. of plating a thali, how they eat it. Whether they start from I have a connection and affinity to households and local left to right or right to left. In Bengal they start with shukto homes, vendors, streets and people who meet me on a because they need something bitter to cleanse their palate. regular basis. The research continues, no matter what.

I’ve eaten a Bohri thaal regularly and you realize how many For instance, I was in Chennai and I visited a friend’s layers there are. They start with the sweet, then savory grandmother’s house. She and the lady who was looking and finish with the kharas (the main dish) and the meetha after the household were cooking traditional food for us, and (sweet) and all of that. It was this that spoke so much to me she was showing me recipes she first wrote when she was a about how diverse we are as a subcontinent. I know for a newly-wedded bride. fact I’ll get many people saying “Oh, you didn’t include this or that!” But there’s only so much you can do with the space How do you explain Indian food to those from the West? you have and I’m hoping fingers crossed that I’ve done it India is a subcontinent five times the size of mainland justice.

“I HAVE A CONNECTION AND AFFINITY TO HOUSEHOLDS AND LOCAL HOMES, VENDORS, STREETS AND PEOPLE WHO MEET ME ON A REGULAR BASIS”

“Thali” by Maunika Gowardhan will be on sale February 15, 2022. The book is available for pre-order at leading booksellers.

NOVEMBER 2021 | SEEMA.COM | 9

PIONEER | SEEMA

Fashioning A SUCCESS STORY Fashion designer Ritu Beri describes a life full of new ideas, inspirations and dreams

F

ew in India’s fast-evolving fashion industry have achieved as much global fame as she has. Her stylistic expressions go beyond mere fashion statements, and have helped make India’s fashion reach global.

As fashion designer Ritu Beri strode in the room wearing casual attire and a ravishing smile, I realized that her sense of style extends to her personality, too.

But she says she is inspired by life: ”Every new day comes with new ideas, inspirations and dreams.”

INSPIRATION AND TRAINING Beri was drawn to fashion after watching how immaculately her parents dressed.

“I remember as a child, my mother used to light up the army evenings with not just her looks, but also her

impeccable style,” Beri said. “She has always had a lovely collection of chiffon saris, which she wore with her trademark pearls. My father, a former army man, was fastidious about his appearance and would always wear his clothes with great elan.”

Beri, who graduated from Delhi University in 1987, first designed clothes for herself and her close friends before joining the National Institute of Fashion Technology (NIFT) in 1988.

“My experience at [NIFT] was amazing. What caught my fancy was that there was a strict selection procedure in the first batch of NIFT,” she said. “Only 25 students would be chosen from the entire country. How could I resist that challenge?” She added: “NIFT really made me who I am today.”

ALL PHOTOS CREDIT: MANOJ KESHARWANI

SWARNENDU BISWAS

NOVEMBER 2021 | SEEMA.COM | 11

PIONEER | SEEMA TAILORING HER DREAM After graduating from NIFT, instead of looking for jobs like most students, she set up Lavanya, her own fashion studio in 1990 on the first floor of her residence in Greater Kailash, in New Delhi.

“I was quite clear that I wanted to launch my own fashion label. I wanted to be my own boss,” said Beri.

According to her, Lavanya set out to enhance the inner beauty of women.

Beri said, “The challenge was to reach and develop my own niche market, to be known among the classes and as well as the masses. The problem of distribution, promotion, and the huge cost of building a brand was there. I did a lot of shows – domestically and internationally – to achieve my desired position.”

GOING PLACES Soon Beri was making an impact on the big bad world of fashion. She drew global attention after setting up Liberty, a successful venture in London in 1992. Her first international show was held at the Festival of India in 1994 in Beijing. Since then, the Ritu Beri label has gained fame nationally and internationally.

“In 1995, I presented a collection in India inspired by France after spending three months in Paris and working with Francois Lesage’s atelier during the haute couture week in Paris,” said Beri, who trained under Lesage in 1994. She considers herself as a protégé of Lesage.

She is also a big fan of Jean Paul Gaultier.

“I love his style and how he creates fashion using India as an inspiration,” she said.

DESIGNED

BY RITU

Beri has designed for a galaxy of celebrities, including Bollywood stars like Vidya Balan, Madhuri Dixit, Akshay Kumar, Sushmita Sen, Rani Mukherjee, Neha Dhupia, Katrina Kaif, and Aishwarya Rai. Mumbai’s late socialite Parmeshwar Godrej and the reigning empress of India’s herbal beauty business, Shahnaz Hussain were/are only a few other celebs in Ritu’s long list of clients.

She has also designed for former US president Bill Clinton, Prince Charles, and Hollywood celebrities like Nicole Kidman, Elizabeth Jagger, Ivana Trump, Cher, Katie Holmes, and Ursula Andress.

12 | SEEMA.COM | NOVEMBER 2021

An eclectic mix of hand-embroidered chikankari on silk georgette & Uzbek ikats, creating grand ensembles and elaborate jackets. (Ferghana Fantasy collection: a collection inspired by Uzbekistan)

Actor Divya Khosla Kumar in an exquisite Ritu Beri ensemble at Delhi Times Fashion Week, 2019.

NOVEMBER 2021 | SEEMA.COM | 13

Ritu Beri’s take on ikat from Uzbekistan with flowy silhouettes in vibrant hues.

Ritu Beri walking the ramp with the showstopper and other models of her show at Lakme Fashion Week in 2012

A W A R D S F O R R I T U B E R I Some of the many awards and accolades Ritu Beri has earned:

• Chevalier de l’Ordre des Arts et des Lettres by the French

• • • • • • •

Government for contributing to the enrichment of Indo-French cultural relationship.

The Lady of the Order of Civil Merit by the Spanish government.

The Kalpana Chawla Excellence award.

The Mahila Shiromani Award.

In 1999, she became the first Indian fashion designer to present a collection at the Paris Fashion Week.

In 2016, the Indian government made her an advisor to the Khadi & Village Industries Commission.

In 2019, she was appointed as a chief design consultant for TRIFED, under the Ministry of Tribal Affairs.

The Uzbekistan Ministry of Tourism appointed her their cultural and tourism ambassador in India.

A charming and inimitable take on ikat with swoon worthy silhouette & vibrant hues, curated by Ritu Beri.

“AS A WOMAN, THERE ARE TIMES OF THE MONTH WHEN YOU’RE NOT FEELING WELL. IT DOES NOT MATTER, BECAUSE YOU STILL HAVE TO LOOK BRIGHT AND SPRIGHTLY HAPPY,”

In July 1998, Beri launched her maiden luxe collection in Paris, soon after showcasing her work across the globe — in cities like Beijing, New York, Washington D.C., and Cairo, and in countries like Mauritius, Morocco, and Russia, to critical acclaim.

RBBF AND INDIA FASHION WEEK Beri considers the launching of her ‘Ritu Beri Fashion Fraternity’ in 1997 among her more significant projects. RBFF was conceived as a platform for young aspiring designers, which eventually snowballed into India’s first Fashion Week.

“In 2000, I flagged off the first Fashion Week in India (Lakme India Fashion Week). Also, I collaborated and associated with L’OREAL Paris and FTV and then later helped it to be launched it in India,” elaborated the fashion guru while talking about the high points of her career.

SUCCESS WITH SCHERRER Heading the Ready-to-Wear section of Jean Louis Scherrer in 2002 was a major achievement. Beri held the position for a little more than a year. This was the first time an Asian designer had headed a globally renowned French fashion house, and designed their prêt-a-porter

collections.

“It was a dream come true and an ultimate break for me,” Beri said. “I was supposed to direct the vision for the brand and would often had to travel to promote it. My appointment facilitated the entry of India into the top echelons of international fashion.

THE STYLE AMBASSADOR Discussing her creations, Beri said, “I strive to bring alive traditional Indian motifs with a modern appeal to suit the taste of today’s women.

Intricate embroidery, applique work and embellishments are essential characteristics of my designs.”

Beri believes in classics.

“I have had people say they love wearing what they bought several years ago and it still feels like new,” she said.

Beri also founded The Luxury League, a not-for-profit foundation that promotes the concept of luxury and creative thinking, and aims to strengthen India’s influence in the global luxury market.

EVOLUTION OF THE INDUSTRY Beri feels India’s fashion industry has undergone a metamorphosis since 1990.

“Back then, fashion had an elitist connotation,” she said. “It was not considered serious business. Fashion was more to do with ritual dressing, like dressing for weddings, festivals, etc. But now it is more about being well dressed and trendy all the time. Today, the Indian fashion scene is seeing interesting times with the economy opening up.”

She acknowledges that the Indian fashion design industry is still a fringe player in an arena dominated by branded, ready-to-wear clothing.

EXPLORING THE UNLIKELY Even after more than three decades, Beri refuses to rest on her laurels. She has a wide range of clothing, for every strata of society.

As Beri describes herself, she explains that she wishes to “work in an inspired mode with what fires my passion. To carve a road where there is none.”

NOVEMBER 2021 | SEEMA.COM | 15

PIONEER | SEEMA

MUSICAL MAESTRO Composer and pianist Raashi Kulkarni is in a hectic race to smash records - and glass ceilings

A

ABHIJIT MASIH

composer and pianist based in Los Angeles, Raashi Kulkarni has produced music for television series, such as The CW’s “Supergirl,” DC’s “Legends of Tomorrow,” and “The Flash.” She has also composed and orchestrated the music for DC Universe’s first Bollywood-inspired musical,

16 | SEEMA.COM | NOVEMBER 2021

which was featured on DC’s “Legends of Tomorrow.”

Kulkarni has not only been instrumental in the music compositions for a variety of film and television projects, but is also a globally recognized musical artist. Her two independent music albums, hybrids of Indian and Western music, debuted at the top of the iTunes World Music Charts.

PHOTO CREDIT : BETSY NEWMAN PHOTOGRAPHY

Music composer and pianist Raashi Kulkarni NOVEMBER 2021 | SEEMA.COM | 17

PHOTO CREDIT : RAASHI KULKARNI

Raashi Kulkarni and her sister Roopali Kulkarni at the Grammy Awards 2020.

18 | SEEMA.COM | NOVEMBER 2021

Kulkarni, a second-generation Indian American, relies on her heritage to create a diversified sound palette that gives an edge to her musical scores. She grew up in a small town in western Maryland, part of a close-knit family that was incredibly musically inclined. Speaking about her family’s love for music, she says,

“Although I’m the only one who’s doing music professionally, my entire family loves music. Both Indian and Western music, were instrumental in my upbringing.”

She realized pretty early in life that she wanted to pursue a career in music.

She recalls, “I actually have a journal entry saved, where I wrote, ‘When I grow up, I want to be a pianist.’ And I worked from age seven to now to get where I wanted to be.”

At age 7, Kulkarni began taking piano lessons, and started composing shortly thereafter. At 10, she arranged and performed the background score to her school play. Slowly, through notable performances, her passion for music grew. She recalls her early years of learning music and what it meant to her.

“I realized that it just makes me happy being able to play and think of ideas and just go to the piano to express myself,” she says. “It became my outlet. And when I was about maybe 15 or 16, I started taking it very seriously.”

That seriousness towards her craft helped her to acquire a piano scholarship at George Washington University. While in college and later, when she briefly did a corporate job, she continued to teach and do live gigs, gradually building a film scoring reel that helped her gain admission in the University of Southern California’s film scoring program. It became her ticket out of the corporate world.

Looking back at her decision on giving up a job to pursue her dream, she says, “I put all my eggs in one basket and ended up quitting my corporate job, when I had the means to do so.

I applied, and I got in. I have never looked back.”

Kulkarni earned her Master of Music degree, and won the Joe and Alice Harnell Scholar Award for Scoring for Motion Pictures and Television.

Thanks to her heritage, her musical pieces rely on both Eastern and

PHOTO CREDIT : RAASHI KULKARNI

Above: Raashi Kulkarni as a child with her mother Left: Raashi Kulkarani as a child with her younger sister Roopali Kulkarni.

PHOTO CREDIT : RAASHI KULKARNI

Western traditions.

Kulkarni admits, “I grew up with Indian music, Bollywood, Western classical music… Everything was playing in our household. So it’s very much in the fiber of my being that I would create fusions that kind of encompass both my American and Indian side.”

One can be super talented and armed with professional degrees, and yet not be able to break into Hollywood. Kulkarni relied on three things: passion, perseverance, and patience.

“That is the mantra that has gotten me to this point. It is the work ethic and persistence,” she declares. At USC, she used every opportunity that came her way to ensure her success.

Kulkarni’s works transcend genres and

“I ACTUALLY HAVE A JOURNAL ENTRY SAVED, WHERE I WROTE, ‘WHEN I GROW UP, I WANT TO BE A PIANIST.’ AND I WORKED FROM AGE SEVEN TO NOW TO GET WHERE I WANTED TO BE.” NOVEMBER 2021 | SEEMA.COM | 19

PHOTO CREDIT : AISM PHOTOGRAPHY

Raashi Kulkarni at Lisner Auditorium in Washington, D.C.

“I REALIZED THAT I NEED TO TELL MY STORY, TOO. SO WHEN I WASN’T WRITING FOR TELEVISION SHOWS OR SCORING FILMS, I WOULD GATHER ALL THESE IDEAS INSIDE ME … AND I WOULD RECORD ON MY PHONE. SLOWLY I STARTED PUTTING TOGETHER THESE SONGS” 20 | SEEMA.COM | NOVEMBER 2021

through the Universal initiative and the work that I’m doing in mainstream media, young kids will someone who looks like them, and that they can gain confidence that they can do it, too.”

Raashi Kulkarni with Emmy Award Winning American composer, conductor, and orchestrator Blake Neely.

PHOTO CREDIT : DAN GOLDWASSER PHOTOGRAPHY

songs out of her love for Bollywood, but admits she has no basis of her selection.

“I don’t really have a rhyme or reason for selecting any specific song,” she says. “It was just whatever song is really inspiring me and to which I could kind of add my own personal twist to.” Her current favorite amongst them is Sun Saathiya from the Prabhu Deva directed film “ABCD -2.”

As a minority twice over — being a woman and then as a woman of color in the music and film industry — Kulkarni focuses on lack of representation within her industry.

She highlights a USC study that found that female composers are the most underrepresented group in Hollywood. It showed that there were only 16 female composers from 2007 through 2017, compared to 1,200 men around the same time.

Kulkarni has made her mark against all odds.

“There are organizations like the Alliance for Women Film Composers and The Composers Diversity Collective, which are amplifying underrepresented voices.

I’m really grateful to be part of both these organizations. But there is still a lot of work to be done, as there are only 5% women composers being hired for the top-grossing films of the year.” `Hurdles withstanding, Kulkarni is forging ahead. She has performed as a featured pianist at the Shrine Auditorium, Kennedy Center, Smithsonian Museum, Patriot Center, Warner Theatre, Kodak Hall, and other prominent venues.

Kulkarni offers inspiration to millions of young girls who would like to give a solid chance to their musical talent while making it a successful career.

To them, she says, “You can be anything that you want to be. I didn’t really have someone who looked like me growing up, that I could emulate. I’m hoping that

PHOTO CREDIT : ADRIANA SERRATO

establishes her compositional voice, which can be heard in productions involving drama, comedy, adventure, animation and action.

A voting member of the Television and Recording Academy, she is also one of eight composers selected for the Universal Composers Initiative.

This is a development program for composers from underrepresented backgrounds that set up by NBC Universal and the Global Talent Development and Inclusion Group.

In fact, Kulkarni is the first IndianAmerican composer chosen for this initiative. In 2018, the initiative began to amplify and elevate underrepresented voices in the industry. As one of the composers selected, her compositions will be a part of Universal film, TV, and DreamWorks.

Kulkarni’s two albums have made waves, and she has performed in concert tours across the globe with several prominent artists from the U.S. and India, These artists include Bollywood composer duo Vishal and Shekhar.

“I realized that I was writing music to picture and helping to tell other people’s stories,” she says.” I realized that I need to tell my story, too. So when I wasn’t writing for television shows or scoring films, I would gather all these ideas inside me … and I would record on my phone. Slowly I started putting together these songs.”

Both the self released albums were hugely successful and debuted at number one and number two on the iTunes world music charts, respectively. She has no favorites amongst her tracks, but she says that when she writes a composition for herself, it is solely for personal pleasure and totally dependent on the mood that she is in at that time.

Kulkarni has also dabbled in Bollywood music. She lends her unique style in her cover versions of popular Hindi film songs — both old and new. She started covering these

Raashi Kulkarni at Capitol Records.

NOVEMBER 2021 | SEEMA.COM | 21

PHOTO CREDIT: BANK OF THE WEST

PIONEER | SEEMA

Nandita Bakhshi, CEO of Bank of the West. Photo credit: Nandita Bakhshi/ Bank of the West 22 | SEEMA.COM | NOVEMBER 2021

‘AS A Teenager, I WISH I HAD KNOWN THAT BEING DIFFERENT IS A STRENGTH’ Nandita Bakhshi, CEO of Bank of the West, is all about empowerment and dream-making

I

MELODY ALDERMAN

t was early 2020 when we first reached out to Nandita Bakhshi about profiling her.

Everything was in motion until suddenly, COVID-19 hit. The profile would have to be put on hold while Nandita focused on what was now the central priority in her life: helping her customers and associates find their way through a pandemic.

Success didn’t fall into Bakhshi’s lap. She earned it from the ground up by starting out as a bank teller. Perhaps that’s why she’s able to bring

both humanity and heart to everything she does. Bakhshi explained, “I fell in love with what banking stands for, which is really to help individuals meet their financial needs. I truly believe we are dream-makers. We put people in their homes, we give them student loans, we give them car loans, we help them with their credit, their deposit needs, their retirement.”

Now, nearly three decades after she took that initial entry-level role as a bank teller, she’s not only a dream maker for others. She’s a dream maker NOVEMBER 2021 | SEEMA.COM | 23

“I’M PROUD TO USE MY ROLE AS CEO OF A MAJOR U.S. BANK TO CHAMPION SUSTAINABILITY, DIVERSITY AND THE FINANCIAL EMPOWERMENT OF WOMEN — INTERRELATED ISSUES THAT ARE KEY TO ADVANCING A POSITIVE FUTURE” for herself as well. After all, only 6% of CEOs in the banking industry are female.

Bakhshi is one of them, and she doesn’t take her success for granted. Instead, she uses it as a platform to create a better world.

“I’m proud to use my role as CEO of a major U.S. bank to champion sustainability, diversity and the financial empowerment of women — interrelated issues that are key to advancing a positive future. Bank of the West is one of the few U.S. banks to restrict financing of activities deemed harmful to the planet. Instead, it uses its financial strength to support growth that protects the planet and contributes to a more equitable society.”

That’s not the only way she pays it forward, though.

“One way that I have advanced the financial empowerment of women … is by consciously placing women in more P&L [profit and loss management] roles, which have a direct and visible influence on the bank’s bottom line,” Bakhshi said.

“I believe that getting more women into positions of true leadership requires that these women have access to capital. As in life, access to capital in business gives women the power to make decisions that have a measurable, lasting impact.”

So, what would she say to young girls and women looking to follow in her footsteps?

“My biggest piece of advice and personal motto is to follow the ‘the rule of thirds,’” Bakhshi said. “Throughout my career, I would take new positions that were one-third in my comfort zone, one-third a stretch, and one-third ‘pure 24 | SEEMA.COM | NOVEMBER 2021

white-knuckle terror.’ I encourage young people to find opportunities that will allow them to explore their own rule of thirds.”

The young girl growing up in Calcutta, India, always felt “different.” She only wishes she would’ve been easier on herself.

“As a teenager and young woman, I wish I had known that being different is a strength,” she said. “I encourage young women to embrace the qualities that make them unique and bring their authentic selves to all that they do.”

This includes being a leader.

She explained: “I believe that as a leader you should emphasize the heart and the head in equal parts, while maintaining a positive, empathetic presence. This has never been more important or evident than during the COVID-19 global pandemic.”

One way Bakhshi coped with the stresses of the pandemic was to immerse herself in gardening.

“Working from home over the last year, I was able to perfect the art of grafting roses,” she said. “When winter hit, I could no longer work in my garden, and shifted my focus to growing bonsais.

This plant and practice has introduced a new level of extreme patience — plants don’t just grow overnight.”

Neither do careers. Bakhshi is proof that with commitment, patience, and a willingness to humbly begin where you must, anything is possible. Just ask the girl from Calcutta who now runs one of the biggest financial institutes in the world. Dreams do come true. Especially for the dream-makers.

PHOTO CREDIT: BANK OF THE WEST

Nandita Bakhshi at a Pride March NOVEMBER 2021 | SEEMA.COM | 25

ALL PHOTOS CREDIT: JASBINA AHLUWALIA

PIONEER | SEEMA

Jasbina Ahluwalia, founder and President of Intersections Match.

26 | SEEMA.COM | NOVEMBER 2021

Helping in the Hunt

FOR THE ONE

Jasbina Ahluwalia brings South Asian matchmaking well into the 21st century ABHIJIT MASIH

T

he search for a life partner that involves dating is not necessarily the best option for many first-generation Indian Americans in the U.S. Torn between cultural values hammered down by their parents, and the American method of trial and error, many South Asians find refuge in Jasbina Ahluwalia and her company, Intersection Match.

The firm is the only premier matchmaking and dating coaching firm for Indian singles in America, Canada and the U.K. Ahluwalia has pioneered an approach to matchmaking that aims to merge the best of East and West.

Ahluwalia talks to SEEMA about the experiences that led to the formation of her company in 2007,

and why people need her help in spite of the various dating platforms being available in the palm of their hands.

You have had a pretty diverse professional career — going from law to radio, and now playing Cupid through Intersection Match.

Take us through this journey.

I had the typical career trajectory of an IndianAmerican growing up in America in the late 21st century — as a philosophy grad studenttransitioned-lawyer-transitioned-medical studenttransitioned-matchmaker and dating coach.

In all seriousness, I find that my myriad educational and professional experiences allow me to relate first hand with our clients; and I regularly NOVEMBER 2021 | SEEMA.COM | 27

PIONEER | SEEMA

A C OL L ECT I ON OF H A PPY C O UPL E S UN I T E D BY IN T E R SECT I ON S M AT C H

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apply the reasoning skills I have honed as I coach our clients.

“DATING TOOK A BACKSEAT TO PRACTICALLY EVERYTHING ELSE I DID. NOT SURPRISINGLY, WITH THE LIMITED INVESTMENT I HAD MADE IN DATING THROUGHOUT MY TWENTIES, AND MY LACK OF INTEREST IN PURSUING TRADITIONAL MEANS, I FOUND MYSELF SINGLE AT THE AGE OF 30, WITH LIMITED DATING AND RELATIONSHIP EXPERIENCE” Jasbina Ahluwalia, founder and president, Intersections Match

What inspired you to start Intersections Match? Was it a result of your own personal experience?

“Don’t date, don’t date, don’t date… OK, now get married.” That was the refrain I internalized growing up in America as a firstgeneration Indian American.

That guidance freed me up to focus on investing in my studies, career, extracurricular activities, and developing strong relationships with family and friends. These investments helped me in developing a strong sense of self.

I thoroughly enjoyed my twenties, spending the bulk of my time in fulfilling relationships with friends and family.

Dating took a backseat to practically everything else I did. Not surprisingly, with the limited investment I had made in dating throughout my twenties, and my lack of interest in pursuing traditional means, I found myself single at the age of 30, with limited dating and relationship experience.

To my parent’s considerable relief, at 30 I felt ready to invest in developing a serious relationship. Fueled by my internal motivation to find my special someone, and a complete lack of interest in pursuing the traditional means of an arranged marriage, I did what I had found served me well in other areas of life: I proactively directed time and energy into my dating adventures.

My dating adventures culminated in marriage. In anticipation of raising kids in the future, I began to explore opportunities to have more control and flexibility over my schedule, while at the same time pursuing my long-burning desire to create my own venture, helping people in a high-impact and meaningful way.

It hit me very soon thereafter, that my experiences successfully navigating the dating and relationship world, together with my desire to serve and great interest in interpersonal dynamics, uniquely positioned me to fill the void existing for Indian singles for whom arranged marriage did not resonate.

My new direction in creating Intersections Match was an ideal convergence of my passions, interests and values.

NOVEMBER 2021 | SEEMA.COM | 29

PIONEER | SEEMA What did you discover was missing for people in the search for a life partner, and how did you try to rectify that through Intersection Match?

Every step in our process addresses different things missing for people in their search for a life partner: 1. The first step in our process helps clients clarify their values, life goals, and needs in a relationship; as well as any relationship patterns; 2. The introductions we make for clients gives them access to people who share their values and life goals; 3. After each introduction, we speak independently with the client and their match to both learn the interest level in pursuing things further so no one’s left guessing, as well as identifying anything our client may be doing or saying that could potentially be getting in their way; 4. The coaching provides support through the ups and downs (without support, it can get tempting to quit or self-sabotage); as well as strategies with respect to the blind spots and any limiting beliefs holding them back.

In this day and age of social media — Tinder, Grinder and the rest — how is that people have to still come to you? What do you provide that they can’t find themselves?

People come to us for various reasons. Some are high profile, and/ or for professional reasons can’t date online, and have tapped out their personal networks. Some don’t have the time to spend countless hours on dating apps, but prefer to spend their limited free time getting to know people with real potential, instead of spending time trying to find them in the first place. Then there are some who simply want to expand their options. Some highly value the ability to get feedback after meeting someone, instead of just guessing whether or not the other person is interested. There are those that have been dating on their own 30 | SEEMA.COM | NOVEMBER 2021

for a while and have figured out they could use some support. Some have not dated for a while or have limited dating experience and want guidance.

Some are super selective. Some are dating online unsuccessfully due to ill-serving pictures or communication patterns. Some are privacy-conscious and/or high-net worth and seeking a confidential and discreet service.

Finally, there are some that can use guidance regarding gender dynamics.

What are some of the biggest challenges in finding a partner today, based on your experience?

Different people face different challenges — the list is as long as the diversity among humans.

For some, the paradox of choice kicks in. Online dating can give the illusion of unlimited options, which can make it difficult to select. For others, they’re ruling out people based on snap judgments, or preconceived notions and stereotypes. Some stay too long in a relationship because they’re hoping things will change, or fear there may be no one else out there for them. Some are blinded by chemistry, and dismiss or fail to address fundamental disconnects.

Then there are those that don’t know how to express themselves and communicate effectively. Some are carrying emotional baggage from past relationships, and some get emotionally invested in a relationship with someone who’s not invested in them.

What is the top 5 dating advice that you would give to an individual that you find is the most essential?

1. Approach dating with a spirit of adventure and growth, versus attaching oneself to the outcome of each date.

2. To maximize your chances of finding a partner embodying your essentials: — be clear regarding the “why”

underlying each of your essentials; — and be flexible about everything apart from the essentials.

3. Don’t assume anything, i.e., you’re in an exclusive relationship, he or she wants kids, or you share the same mindset because you share the same religion.

4. Focus on what a prospective partner does rather than just what he or she says.

5. Don’t project what happened with your last date or relationship on the person you meet now.

You provide individual time to your clients. How do you manage to devote so much of it?

We have a global team working within their zones of genius with respect to all different aspects of our comprehensive service fulfillment, so I can focus on giving 1:1 support and guidance to our high-level clients.

Are criteria like caste, color and religion still prevalent in the search for a life partner?

Caste does not tend to be a factor for our clients. In terms of physical characteristics, complexion, at times, is mentioned, although body type and height tend to be prioritized most frequently.

Tell us a little about yourself, your family, your passions, and interests?

My passions at this stage of life are family and work — which involves meaningful interactions with family members, clients, colleagues, family trips, and supporting kids with their passions and school commitments, which at this point, in our active boy/girl twins’ lives means tons of basketball tournaments.

What do you do to let your hair down?

Hang out with my husband and kids, visit our family members, keep in touch with friends, movies.

Jasbina Ahluwalia, founder and president of Intersections Match, a premier matchmaking and dating coaching firm for Indian singles in America, Canada and the U.K. NOVEMBER 2021 | SEEMA.COM | 31

PIONEER | SEEMA

Cooking with

Compassion Entrepreneur Nupur Arora feeds those in need in her community SWETA VIKRAM

32 | SEEMA.COM | NOVEMBER 2021

O

n Ashtami, the eighth day of Durga Puja, it is believed that Goddess Kali appeared from the forehead of Devi Durga and killed Chanda, Munda, and Raktabija — the asuras or demons who were with Mahishasura. If I remember correctly, this is the story my mother told me.

Be it Asthami or Navami, my interest has mostly been in Kanya Puja and the Asthami prasad composed of halwa, puri, and kala chana.

Ever since my mom passed away, I haven’t eaten any Asthami prasad. I make halwa, puri, and kala chana for winter brunch or other festivals. Just not on Asthami. I miss my mom’s cooking.

This year, most unexpectedly, I received a surprise prasad package for Asthami.

What did it contain? Puri, halwa, and kala chana. It was finger-licking good and took me back to my childhood. This surprise delivery was from Nupur Arora,

the CEO of Namastay Food and Bev Corp. NY. It was truly the taste of mom’s love on a plate.

Arora has a larger-than-life personality and ginormous heart. I was almost tearyeyed as we devoured the box of prasad.

Some of my friends saw the picture of the prasad platter in my Instagram stories and went, “That looked so good. I wanted to eat it.”

I agree with them. Arora’s food tastes delicious. I love to cook and throw dinner parties at home. But part of my self-care is getting a few of ’s dishes on my plate. My personal favorites are her rajma and saag paneer. There are so many people who are gifted cooks with successful restaurant or catering businesses. There are numerous cooks and meal delivery services all over NYC. What spoke to me about Arora is the altruism in her work and the purpose behind what she does: feeding the community with love.

PHOTO CREDIT: ANJALI MISTRY

NOVEMBER 2021 | SEEMA.COM | 33

PHOTO CREDIT: VIEWFINDER PHOTOGRAPHY

PIONEER | SEEMA

Nurturing the Community “I believe in community,” Arora said. “My brand name, Queens Curry Kitchen, is built on the love I have for Queens and the diverse cuisines it has to offer. Community not only gives us the roots for a foundation but also gives us branches to network and expand and do work that feels rewarding and fulfilling.”

Arora walks the talk. When I was planning an inperson book reading event, she said, “I will supply snacks.” I asked how she wanted to set the pricing, so the host and I could include it in the ticket price. Arora replied, “Build a community. Get people together. I will do it for free this time.”

How It Started After her daughter went away to college and Arora lost her father, she felt an overwhelming sense of isolation and grief.

To top that, Arora had to end her lease with the commercial kitchen for her spice manufacturing company due to the uncertainty surrounding the pandemic. She felt unsure about what she was going to do with her talent. But the universe was watching.

In 2020, Arora received a random phone call from 34 | SEEMA.COM | NOVEMBER 2021

a community member during the lockdown, asking if she could take some food to this person’s aging parents in Arora’s neighborhood. This wasn’t an Indian family.

For weeks, Arora cooked and delivered food to a rabbi recovering from knee surgery and his wife. She even cooked Sabbath meals for them.

That one phone call rekindled Arora’s love for homestyle cooking. Eventually, that became the bridge between her family’s restaurant in Manhattan (that was suffering due to lack of business) and the community in Queens. Today her clients include folks with young children, senior citizens, those unable to go food shopping, busy families, and individuals living alone. It has given them something to look forward to every week as the menu changes weekly.

“The community has been very supportive of this new side to our business with homestyle food, which is healthy and nutritious, offering something new every week, something that is hard to find in any restaurant,” she said.

The communities of Forest Hills, Rego Park, Briarwood, and Kew Gardens have been rooting for her business.

“They have really helped me establish a regular meal delivery service, bringing plant-based Indian food to people eager to eat healthier, but do not have the time to cook every

“THE COMMUNITY HAS BEEN VERY SUPPORTIVE OF THIS NEW SIDE TO OUR BUSINESS WITH HOMESTYLE FOOD, WHICH IS HEALTHY AND NUTRITIOUS, OFFERING SOMETHING NEW EVERY WEEK, SOMETHING THAT IS HARD TO FIND IN ANY RESTAURANT”

meal for themselves or their families,” she said. Arora cooks with olive oil, Himalayan pink salt, and low spice levels. She personally delivers the food to Roosevelt Island and multiple neighborhoods in Queens, NY. For her Manhattan clients, she has help for delivery.

Staying Authentic Another cool thing about Arora’s meal delivery service is that she stays true to her North Indian upbringing by offering dishes that her mother used to prepare daily when she was growing up.

I have combined this with weekly specials of street food from India or regional specialties and the community that I serve has very happily embraced each and every item that we have served up,” she said.

Nourishing the Sick If Arora finds out people in her community are sick (even if she doesn’t need to know them personally), she cooks and delivers meals free of charge. For a mom who had undergone gastric bypass surgery, Arora delivered five weeks of free meals for the entire family as the lady’s mobility was restricted. For families hit by COVID, she supplies 2-3 weeks’ worth of food. There is a mom undergoing chemotherapy for whom Arora has been dropping off fresh, free, homemade meals for six weeks now.

“I won’t stop till she tells me she’s had every item on my menu,” Arora says with a smile.

Her compassion is not limited by geography. When the Delta variant of the coronavirus engulfed India earlier this year, Arora donated all the revenues earned from her meal delivery service for one week to Hunger Heroes. Chef Aman Dhar, who is her nephew, started Hunger Heroes in 2020 to feed homeless immigrant workers on the streets of New Delhi. Many of them were abandoned by their employers during the lockdown.

Monetary contributions from Arora as well as her regular customers in Queens, NY to this campaign helped Chef Dhar arrange oxygen tanks, unadulterated medicines, and food supply to many COVID-hit families across New Delhi, Noida, and Gurgaon.

How to Help the Queen of Spices Sustain Her Queendom It’s the holiday season. Diwali and Bhai Dooj celebrations are winding down, and we are getting ready for Thanksgiving.

Aren’t holidays about sharing food and love with your family, friends, and community? Isn’t Thanksgiving itself about sharing meals and practicing gratitude? Arora’s work makes each day feel like a special holiday for those she helps.

If you sponsor a week’s worth of meal for a family in need, it gives Arora a break as well. You let her know and make the payment; and she will cook the food and have it delivered.

For her business and selflessness to be sustainable, let’s support this woman who is feeding communities with love.

Arora’s parting words as we wrapped up the interview were, “If you are already a paying supporter, I want to say a heartfelt thank you! If you know anyone who is at a challenging time of their life due to illness, (mental or physical), financial challenges, or a family that lost a loved one, a mom working two jobs and doesn’t have the time to cook or even a senior citizen or college kid away from home or family who could use “moms love, on a plate” give them my number. If you can’t help with $$ please let them know a service like this exists!”

People are healing, their families are well-fed, and that makes Arora happy. “I know my purpose in the world: Usko nibha rahee hoon.”

Final Thoughts For anyone anywhere in the world who would like to order a week of food for their loved one in New York City (subject to delivery zones), here’s the link! There is a new menu every week and food is delivered to their door.

Queens Curry Kitchen is on Facebook, Instagram, and Twitter. You can call or text Nupur Arora at (917) 415-3823 to discuss any specific dietary needs for custom orders, group orders, events etc.

NOVEMBER 2021 | SEEMA.COM | 35

ALL PHOTOS CREDIT: SHREESAINI.ORG

COVER STORY | SEEMA

LIFE’S Shree Saini has powered her way through illness and trauma.

Now she is Miss World America ABHIJIT MASIH NOVEMBER 2021 | SEEMA.COM | 37

COVER STORY | SEEMA

“I FOCUS MY WORK ON THE ‘RIGHT NOW’ AND ON TAKING MOMENTTO-MOMENT DECISIONS. I MAKE ANNUAL, MONTHLY, WEEKLY AND DAILY GOALS. I BREAK DAILY GOALS TO HOURLY TIME SLOT GOALS”

38 | SEEMA.COM | NOVEMBER 2021

‘T

is the season of being grateful.

Shree Saini, the newly crowned Miss World America, certainly has loads to be grateful about.

On October 2, 2021, Shree Saini was crowned Miss World America 2021 by Diana Hayden, Miss World 1997. This December, she will go on to represent the United State of America at the Miss World 2021 contest in Puerto Rico.

The 25-year-old girl born in Ludhiana and raised in smalltown America, has a rough time getting to where she is now.

When she was but 12, a blockage caused her heart to beat weakly, sometimes only once in five seconds. She required one heart surgery then, to be followed by others, once every 10 years. She still wears a pacemaker.

Then, a few years back, a car accident left her with severe facial scars, which ordinarily could have ruined any chance of competing in a beauty contest, leave alone in Miss World America.

Saini painfully narrates the torment she endured in the aftermath of the accident: “I had wounds oozing with blood, my face was so swollen for weeks that I could not see my ears, and my tears would further burn my wounds so I could not even cry because the salt in my tears caused more pain. I had to request my university to allow me to come to classes with a fully hidden face. My mom sewed extra wide brims on hats so that I could be protected from pollution and the sun. Between classes, I would go to the bathroom to wipe wounds and put healing ointments. My face was furthermore aggregated when a doctor suggested rapid healing and caused more traumas. My mom was feeling terrible about my condition, so she said yes to each and every possible treatment, no matter how expensive it was. That was the most painful time for my family.”

Her family’s support and her own resilience saw her through this tough phase – and decide that she had a future in ballet.

“My parents raised me to be a solution focused and a possibility mindset individual,” she says. “I focus my work on the ‘right now’ and on taking moment-to-moment decisions.

I make annual, monthly, weekly and daily goals. I break daily goals to hourly time slot goals. Each evening, I [go over] my day for productivity and service work. I would dance extra long hours in my garage to match the skills of regularly healthy students.”

She explains what made her pursue her childhood dream to go for the competition.

“Miss World is the biggest and the oldest beauty pageant in the world,” she says. “It is in its 70th year. More than 125 countries compete for this crown and, most importantly, it is a charity-based pageant. The CEO, Julia Morley, has raised over

NOVEMBER 2021 | SEEMA.COM | 39

1.3 billion dollars. I was fascinated by the work done by contestants all over the world. I wanted be a part of Miss World since I was 6 years old. I even have my photo from age 6 dressed as Miss World.”

Winning the Miss World America title, Saini feels, is the answer to her prayers, her reward for serving over 100 not-for-profit organizations. She says the title is a service job and not reward for competing with others.

Saini still fondly recalls her win.

“I prayed and worked very hard since last 10 years in my nonprofit projects, and I was hoping for God’s favor,” she says. “For me true prayer is being of service to others.”

Saini credits her win to her mentors, teachers and, most importantly, to her parents.

“My parent’s middle name is ‘Sewa’ [service],” she says. “I have grown up in a house that puts social service above self service. My mom got the highest civic honor, the NASS medallion, by secretary of state for her philanthropic and volunteer work 5 years ago. Mom gives, gives, gives and gives.”

Living up to her family’s mission of service to others, Saini has worked with many nonprofits. The title win, she feels, will help her further her efforts.

“I want to serve over a 1,000 nonprofits during (the time I hold) my national title. I want to do Zoom events and in-person events and impact millions of people,” she says.

Saini hopes to work with the two organizations closest to her heart – the American Heart Association and CRY. Her closeness to the American Heart Association is personal, though.

“Each non-profit has a noble goal, all work is important, but I especially feel grateful to American Heart Association,” she says. “I am alive because of the inventions [of] medical professionals. My pacemaker is a very recent invention, and I consider myself fortunate to serve AHA.” As far as CRY goes, she says the world’s biggest responsibility is to children, and to be physically and emotionally available for them.

After more than a year-and-a-half of ups and downs during the pandemic, Saini is grateful she has come through unscathed. She says being alive and being able to take care of her health is a privilege. She wants to take the opportunity to be kinder.

“When with your big heart, you speak kindly to others, you reach out to others, you uplift a person’s confidence,” Saini says. “You forgive and help others elevate, that is generosity of spirit. It is so easy to hold grudges and gossip, it is more important to forgive and elevate others to higher levels with your fine behavior.”

Speaking to children, she asks them to choose right.

40 | SEEMA.COM | NOVEMBER 2021

“EACH NON-PROFIT HAS A NOBLE GOAL, ALL WORK IS IMPORTANT, BUT I ESPECIALLY FEEL GRATEFUL TO AMERICAN HEART ASSOCIATION, I AM ALIVE BECAUSE OF THE INVENTIONS [OF] MEDICAL PROFESSIONALS. MY PACEMAKER IS A VERY RECENT INVENTION, AND I CONSIDER MYSELF FORTUNATE TO SERVE AHA” “Choose forgiveness over grudges, and forgive completely, not superficially,” she says. “Choose kindness when given unkind treatment, which is true kindness. Choose inclusion when you were ignored and reach out and renew lost friendships.”

With her wishes and prayers answered,

Thanksgiving will be special for Saini this year.

She plans to spend it with her family and friends, appreciating her rich blessings and the love showered on her by her community and the world.

NOVEMBER 2021 | SEEMA.COM | 41

FOOD & DRINK | SEEMA

Indian Masala Turkey Two ways of making it just right CAMILLE BERRY

42 | SEEMA.COM | NOVEMBER 2021

G

athering around the dinner table with loved ones each Thanksgiving is always such a joy, but serving the same old roasted turkey year in, year out can get a bit dull. Spice things up this year with an Indian-style turkey. Whether you’re roasting a whole bird or serving up a smaller portion of turkey, we have two fabulous recipes for you to try: desi roasted masala turkey and an easy turkey makhani. These simple yet flavorful Indian-style turkey dishes will help make this year’s Thanksgiving dinner one to remember.

FOOD & DRINK | SEEMA

D E S I R O A S T E D T U R K E Y Roasted turkey is the main event of any Thanksgiving dinner, but if we’re being honest, it can get a bit dull. The solution? Adding a bit of spice, of course! A delicious marinade featuring classic Indian spices like cumin, garam masala, chili powder, and ginger will take your roasted turkey to the next level – it’ll be anything but boring. For perfectly succulent roasted turkey, be sure to brine it overnight. This will not only infuse the meat with flavor, it’ll also help prevent the meat from drying out, leaving you with juicy, tender turkey meat that’ll have your guests asking for seconds.

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M A S A L A FOR THE MARINADE: • 1 10 to 15 lb turkey, brined • 3 tbsp ginger, minced • 3 tbsp garlic, minced • 1 to 2 tbsp red chili powder, or more to taste • 1 tbsp cumin • 3 tbsp garam masala • 1/4 cup tomato puree • 1 1/2 tbsp freshly squeezed lemon juice • Salt and pepper to taste • 3 to 4 tbsp extra virgin olive oil FOR ROASTING: • 2 to 3 large yellow onions, chopped

• •

•

•

2 to 3 carrots, peeled and chopped Mix all of the ingredients in a bowl. Gently rub the marinade over the skin of the turkey and under the skin of the turkey.

Heat your oven to 400°F. Place the turkey in a roasting pan breast side down. Add the onions and carrots. Roast for 13 minutes per pound. You’ll know it’s done when it reaches an internal temperature of 165°F. Remove the turkey from the oven, tent with foil, and let it rest for 20 to 30 minutes before carving.

T U R K E Y M A K H A N I If you’re hosting a smaller group or looking for a way to use up your turkey leftovers after Thanksgiving, turkey makhani is a sensational dish to tempt the taste buds of your guests and bring a bit of desi flair to your dinner table. For ultratender, melt-in-your-mouth turkey, marinate the meat for a few hours up to overnight in a mixture of yogurt and spices.

If you’re short on time, you can skip this step and still whip up a delicious curry that will have your Thanksgiving guests praising your culinary skills.

FOR THE MARINADE: • 1 lb turkey, cut into cubes • 3/4 cup plain yogurt • 2 tbsp garlic, minced • 1 tbsp ginger, grated • 2 tsp garam masala • 1 tsp turmeric • 1 tsp red chili powder • 1 tsp cumin • Salt to taste FOR THE SPICE BLEND: • 1 tsp whole coriander seeds • 1/2 tsp whole cumin seeds • 1/2 tsp black peppercorns • 4 cloves • 1 black cardamom pod • 1 to 2 red chilies FOR THE GRAVY: • 1 can chopped tomatoes • 1 onion, chopped • 2 whole green chilies • 3 tbsp garlic-ginger paste • 3 green cardamom pods

FOR THE MAKHANI: • Ghee, as required • 1/2 tsp turmeric • 1/2 to 1 tsp red chili powder, to taste • 1 tsp methi leaves • 1 tsp spice blend • 2 bay leaves • 1 cinnamon stick • 1 cup heavy cream METHOD 1. Place turkey, yogurt, and spices in a large bowl. Mix well to combine.

Cover with cling film and marinate for at least 3 hours up to overnight.

2. Start by tempering the coriander seeds, cumin, peppercorns, cardamom, and chilis for a few minutes, until fragrant. Grind them with a mortar and pestle or use a spice grinder. Set aside.

3. In a medium-sized saucepan, add the tomatoes, onions, chilies, garlic-

ginger paste, and cardamom over medium heat. Stir, then place the lid on the pan, making sure there’s room for steam to escape. Simmer for half an hour, then remove from the heat and blend.

4. While the gravy is cooking, melt 1 to 2 tbsp of ghee in a skillet. Add the spice blend, bay leaves, cinnamon, turmeric, and chili powder. Stir and cook for 1 to 2 minutes.

5. Season the turkey with salt. Place it in the pan and cook for 8 to 10 minutes.

6. Pour the gravy over the turkey. Stir to combine, then let everything simmer for 1 to 2 minutes. Pour in the milk, and cook over medium for another 5 minutes.

7. Add the methi leaves to the pan, stir, then serve with rice, naan, roti, or parathas.

Happy Thanksgiving!

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SOUTH ASIAN SPICES for Your Thanksgiving Feast

The fusion option to jazz up the holiday meal JORDANA WEISS

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W

ith Thanksgiving rapidly approaching, now is when you organize your menu and get your cooking plan in order.

For many people, 2021 marks another year of a smaller Thanksgiving, but that’s no reason to limit your imagination. Instead, mix things up and stray away from the pedestrian classics by bringing in some techniques and ingredients from your South Asian heritage.

The best versions of fusion cuisine fully acknowledge the influence of both cultures.

Instead of just adding in new ingredients, the most impactful fusion dishes take what we love from disparate cultures and bring them together into something better than the sum of its parts.

Today, we’ll show you how to incorporate some of our favorite South Asian flavors, ingredients, and techniques into a traditional American Thanksgiving meal. From the appetizers to the sides and dessert, there are lots of opportunities to bring your favorite flavors into this meaningful meal.

Curried Squash Soup Looking for a light yet flavorful starter for your Thanksgiving meal? We love serving soup. It offers everyone the opportunity to start the meal together, especially if you’re doing a buffet-style spread later. For a truly warming, hearty soup, we love pairing the flavors of curry, squash, and coconut milk into a creamy, smooth soup that comes together in an instant, thanks to your blender. Plus, this is an easy make-ahead dish, leaving you with less to do on Thanksgiving Day. Another delightful way to use squash is to try our vegan stuffed acorn squash and roasted butternut squash tikka masala.

Get Creative With Your Turkey Rub Some people are purists, choosing to use little more than salt and pepper on their Thanksgiving bird. If you’d like to infuse your turkey with a bit more flavor, get creative with a spice and curryinfused rub this year. If you cook Indian food on a regular basis, you probably have most of the ingredients for this complex and flavorful rub in your pantry already.

Cranberry Chutney Cranberry sauce is uber traditional on

Thanksgiving, but if you’re anything like us, you’re probably underwhelmed by the sicklysweet flavor. This year, swap your bland cranberry sauce for a flavorful cranberry chutney!

Our favorite version incorporates plenty of cranberries, along with apple, jalapeno, and warming spices like cloves and cinnamon. As a bonus, this makes a fantastic hostess gift.

Mashed Sweet Potatoes Every Thanksgiving meal needs a base note that can accompany a variety of dishes including turkey, sides, and gravy. We’ve come to rely on mashed potatoes, but why not create a dish that can be in the spotlight and serve as a supporting player?

We loved mashed sweet potatoes because the taste isn’t too overpowering, but it’s still a delicious way to incorporate some South Asian flavors. We love them with a little ginger, soy sauce, and cilantro, but you can make them creamier but still fully vegan by incorporating coconut milk and ginger.

Sweet Potato Chaat Want to celebrate traditional North American Thanksgiving flavors without having to stick to the rigid formula of turkey, sides, and gravy? Use sweet potatoes as a basis for chaat. Just roast the sweet potatoes with chaat masala until tender, and choose an array of accompaniments that bring out their flavor. For Thanksgiving, we love: • Chutneys • Pomegranate seeds • Peanuts or pecans • Cilantro • Papdi or sev • Lime juice Whole Roasted Cauliflower If you don’t want to do a turkey but still want a beautiful, showstopping main dish, try roasting an entire cauliflower. When rubbed with savory masala spices and roasted whole, it looks (and tastes) absolutely incredible. Serve it with cranberry chutney or raita, accompanied by a side like biryani, pulao, or dal.

Looking for some more color on the table? Make our spiced sweet potato and cauliflower bake, best served with a pulao, egg curry, or raita.

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MAKE IT A DESI

Thanksgiving

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Fusion food that brings color and flavor to the traditional meal MALATHY CHANDRASEKHAR

T

urkey, stuffing, cranberry sauce, corn, mashed potatoes, gravy…

The elements of the wellestablished Thanksgiving dinner can be a bit bland for South Asian taste buds. So here we’ve put together a menu that blends the best of both America and South Asia, thus bringing some fizz to the party. That it is both tasty and healthy, it brings together the best of both worlds.

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R O A S T E D

B R U S S E L S

S P R O U T S

Special diet: Gluten-free, grain-free, nut-free, vegan, vegetarian, no added sugar.

Prep time:10 minutes Cook time: 25 minutes Total time: 35 minutes Serves: 2 Calories: 117kcal

minerals and antioxidants, making them a nutritious addition to your diet. They may also come with added health benefits, including the potential to reduce the risk of cancer, decrease inflammation and improve blood sugar control.

INGREDIENTS • 4 cups Brussels sprouts, washed, dried, cut in halves • 2 tsp olive oil • 1/2 tsp sea salt. Or to taste • 1/2 tsp turmeric powder • 1/4 tsp black pepper, freshly ground • 2 tsp Parmesan cheese. If vegan, choose other options suggested METHOD 1. Wash Brussels sprouts and dry them over a kitchen towel.

Cut off the bottom (nubby stalk-like) section and discard any outer leaves that have browned or yellowed. Slice them in half lengthwise.

2. Add cut Brussels sprouts to a large bowl. Add olive oil, freshly grated black pepper, turmeric powder and salt. Toss everything until the veggies are evenly coated.

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v Have you heard the saying, “Sometimes the best food is the simplest, where the natural flavor shines through”? This roasted Brussels sprouts recipe is basic, simple, easy and delicious.

There are several ways to jazz up these roasted Brussels sprouts. While we have a few suggestions below, do expand and experiment.

1. Sprinkle freshly grated Parmesan cheese, cayenne pepper powder, red chili flakes, onion powder or garlic powder.

2. Drizzle fresh lemon/lime juice, or grape must, or reduced balsamic vinegar/glaze.

3. Sprinkle fresh or dried herbs and toss.

Roasted walnuts, pistachios or almond flakes are also a great choice.

4. Throw in other vegetables, like mushrooms, asparagus, and sliced onions/shallots, while baking (roast times may vary, so experiment and keep eye on the oven).

Brussels sprouts are high in fiber, vitamins,

3. Preheat the oven to 400 degrees F. Oven temperatures vary, so you may need to experiment. Place the Brussels sprouts on a baking sheet/tray in a single layer with the cut side down.

4. Roast for 15 minutes, open the oven and check. If necessary, turn the veggies, so they brown evenly on all sides.

Depending on how done they are, bake for an additional 8-15 minutes. Roast until they are crisp on the outside and tender on the inside. Serve hot.

Check the toppings below.

5. There are several ways to jazz this dish up: a) Sprinkle freshly grated Parmesan cheese (pictured), or cayenne pepper powder, or red chili flakes or onion powder or garlic powder. b) Drizzle fresh lemon/lime juice, or grape must, or reduced balsamic vinegar. c) Sprinkle fresh or dried herbs and toss. d) Throw in other vegetables like mushrooms, asparagus, sliced onions/shallots while baking (roast times may vary, so experiment). e) Serve with a protein source (farm-fresh boiled eggs pictured here) for a healthy breakfast or lunch.

R O A S T E D B U T T E R N U T S Q U A S H B L A C K - E Y E D P E A S S O U P A hearty soup that will warm and nourish your body and soul on a cold winter day. With protein packed black-eyed peas, hearty vegetables and intoxicating spices, this soup delivers everything needed for a complete meal. Wipe off the bowl with a slice of fresh bread and you’ve got a wholesome, comforting dinner that’s easy enough to pull off. One cup of cubed butter squash has 16 grams of carbs, while the same serving of chopped broccoli has 6 grams. … But as a complex carb rich in vitamins A and C, a variety of B vitamins, potassium and magnesium, you get a lot of good nutrition in those 16 grams of butternut squash carbs. With protein packed black-eyed peas, this soup delivers everything needed for a complete meal.

INGREDIENTS • 1 tsp butter. Vegans, use olive oil • 1 tsp olive oil • 1/2 cup onions • 1 tsp garlic, freshly minced • 3/4 cup celery stalks – 1-inch cubes • 2 green chili peppers. Or to taste • 3 cups butternut squash. Or 1 large butternut squash • 4 cups vegetable broth • 1 tsp Himalayan pink salt. Or to taste • 1 cup black-eyed peas. soaked and cooked; or use the BPA-free canned version • 1/2 tsp black pepper, freshly ground

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6. Heat butter (or olive oil) in a pan. Add garlic, onions, green chili and celery and sauté until onions are translucent.

About 4-5 minutes. Turn off the heat and wait until this cools down. Put this mix into a high-speed blender.

Add the roasted butternut and salt to your blender. Add vegetable broth and blend on high speed until the mixture is creamily smooth. Vary the quantity of broth based on how thick you like your soup.

7. Add cooked black-eyed peas to the soup. Garnish with freshly ground black pepper and serve hot. Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or freeze this soup for later (don’t add the black-eyed peas if you are freezing the soup).

Notes Wipe off the bowl with a slice of fresh bread and you’ve got a wholesome, comforting dinner that’s easy enough to pull off on a weeknight.

Special diet: Gluten-free, grain-free, nut-free, vegan, vegetarian, no added sugar.

Prep time: 15 minutes Cook time: 25 minutes Total time: 1 hour 40 minutes Serves: 4 Calories: 118kcal

METHOD 1. Soak black-eyed peas for 1-3 hours and cook until they are soft but not mushy.

Alternatively, rinse BPA-free cans of black eyed peas and set aside.

2. Cut butternut squash lengthwise. Scoop out the seeds. No need to remove the tough skin.

3. Lightly coat the butternut squash with olive oil all over the inner surface.

4. Bake butternut squash in oven at 400 F for 40-50 minutes or until fully done. The time depends on your oven. Let the baked butternut squash cool.

Scoop out the insides (I use a grapefruit spoon to get every bit out) of the butternut squash and discard the skin.

5. Chop garlic, onions, green chili and celery.

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T W I S T

Special diet: Gluten-free, grain-free, nut-free, vegan, vegetarian.

Prep time:10 minutes Cook time:15 minutes Total time: 25 minutes Serves: 8 Calories: 31kcal

Cranberries contain high levels of antioxidants, and research bears out that cranberries also protect against cancer, particularly breast cancer, in part due to potent antioxidant polyphenols. Cranberries also provide vitamin C, along with vitamin E (alpha tocopherol), the only form of this powerful antioxidant actively maintained in the human body.

INGREDIENTS • 2 cups cranberries, frozen or dried • 2 tsp olive oil, extra virgin • 1/2 tsp mustard seeds • 1/2 tsp cumin seeds • 1 medium dry red chili. Or to taste • 1 sprig curry leaves • 1/2 tsp sea salt. Or to taste • 1/2 tsp rasam powder. Or to taste. Available online or in Asian stores • 1/2 tsp turmeric powder • 1 tsp jaggery. grated to dissolve faster. Substitute 52 | SEEMA.COM | NOVEMBER 2021

This cranberry chutney with a South Indian twist, is rich in color and texture. The other ingredients absorb the goodness from the cranberries, and the dish becomes the perfect concoction of sweet-tart-spicy blended with warm spices, and other lovely textures.

When you have a native berry that’s the foundation for a must-have sauce at every Thanksgiving dinner table, you can count on lots of variations.

Just check the Internet. However, be warned – this is not your run-of-themill cranberry sauce recipe. I don’t think this recipe even exists anywhere online. The reason? Because it is the brainchild of my cousin/friend Jyothi. Copy cats could crop up, after publication, of course. She served this chutney at her Thanksgiving party last year, and people made several trips for seconds.

with brown cane sugar • 1 tbsp tamarind, soaked and juiced. You can substitute with tamarind paste METHOD 1. Use frozen, or dried cranberries. Reduce jaggery if using dried berries, since the former contains sugar. Wash cranberries (if fresh), and grind in a blender with half cup of water to make a smooth mixture. Add water as you grind so it doesn’t get too runny. Set aside.

2 In a thick-bottomed dish, heat oil on medium flame. Splutter mustard seeds, cumin seeds, dry red chili and curry leaves.

Add grated jaggery and turmeric.

3. Add the blended cranberries to the pan. Add tamarind juice, salt and rasam powder and let it come to a brief boil. Taste for salt, spice, tartness, and sweetness and adjust according to your taste. Remember, this is not a sweet chutney, so let the other tart and spicy flavors come through.

4. Serve at room temperature with pita chips or flatbread.

Thanksgiving Leftovers Cooked South Asian-Style They are quick, call for minimal prep, and are ready in record time JORDANA WEISS

O

ne of the most wellknown Thanksgiving traditions is actually something that happens in the days after the holiday: the eating of leftovers. After spending all day (and usually several of the days leading up to Thanksgiving) cooking, the last thing anyone wants to do in the days after the holiday is step foot in the kitchen! Some of our best Thanksgiving meals have given us delicious leftovers for days.

However, as much as we love the rich and hearty flavors of Thanksgiving, there are only so many times you can eat turkey, mashed

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FOOD & DRINK | SEEMA potatoes, and gravy without completely losing your appreciation for these delicious flavors.

The key to a great post-Thanksgiving meal is one that uses what you have while incorporating some new flavors to keep you interested. It also shouldn’t take too much work. As we said, the last thing any of us want is to spend another day standing over the stove when we could be curled up on the couch.

To help you out, we’ve come up with some recipe ideas that use Thanksgiving leftovers, along with popular South Asian ingredients you probably already have in your pantry. Plus, they’re quick, with minimal prep and even less fuss.

TURKEY KEBABS One of the realities of serving turkey is that most people make way more than they actually need. This always leaves us with plenty of turkey leftovers. One of our favorite ways to use up leftover Thanksgiving turkey are turkey kebabs.

They’re super easy to make. First, go through your turkey leftovers, and them into chunks.

Then, mix them with a quick marinade made from yogurt, oregano, and garam masala. Leave it covered in the marinade for 15 minutes, then you can either bake or fry your kebabs until they’re just heated through.

Remember, the meat is already cooked, so try not to leave it on the heat for too long.

BATATA WADA This popular Mumbai street food can easily be made 56 | SEEMA.COM | NOVEMBER 2021

at home and is a great way to use up leftover mashed potatoes. All you need to do is season your already mashed potatoes with green chili, garlic, ginger, and spices, then form them into balls. The flavorful batata wada are then dredged in batter and fried. Serve them solo with chutney, or wrap them in pav or bread for a decadent sandwich.

TURKEY KATHI ROLLS Once you have a pot with oil ready to fry, you might as well whip up a batch of these turkey kathi rolls as well!

These kathi rolls use leftover turkey as the filling, which is mixed with a combination of curry powder, onion, ginger, garlic, and amchoor, if you have it. Once the filling has been stirred together, it’s tucked into flour tortillas and rolled into a deliciously compact package. Use toothpicks to secure the roll, then fry 3 to 4 at a time until they’re golden brown and crisp.

TURKEY CURRY WITH BRUSSELS SPROUTS This brilliant dish from Meera Sodha uses two popular Thanksgiving leftovers – turkey and Brussels sprouts – and combines them into a rich curry. You can use fresh sprouts if you have them (made sure to shred them first) or cut your leftovers into quarters and use those instead.

This can be served over rice or even mashed potatoes if you still have some around.

TURKEY STOCK While it isn’t a dish that can be eaten solo, we’re strong advocates for making use of every part of the turkey including the skin, meat, and bones to make a flavorful turkey stock. This is a great thing to prepare in the days after Thanksgiving, or you can freeze the whole turkey carcass and defrost it when you’re ready to use it. Then, all you need is a huge pot of water and some aromatics, including carrots, celery, onions, and garlic.

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TIPS You can season the onions with herbs/onion powder/garlic powder as well Feel free to add vegetables like peppers, cauliflower, broccoli etc.

Pleasures OF THE PIE Wholesome, nutritious, and tasty, there is an ideal one for every occasion RASHMI GOPAL RAO AND BINDU GOPAL RAO

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can also add vegetables like bell peppers and broccoli to give the dish a healthier twist.

T U R K E Y

P O T

P I E

THE RECIPE This is a simple and easy recipe for turkey pot pie.

Turkey pot pie is a universal favorite that meets the two most important criteria in food: health and taste.

A wholesome dish, it has the goodness of vegetables and meat, and is a great idea when you have friends and family over.

An ideal dish for parties and get-togethers alike, turkey pot pie can be prepped in advance and hence is a popular choice for celebratory occasions.

ORIGINS Pies date back to the Neolithic age and may have been made as early as 9,500 BC in Greece. Often called sea pies, it included pigeon, turkey, and mutton. It became popular as a comfort food in the 16th century in England and was prevalent in America in the 1700s. A pot pie typically consists of vegetables, meat, gravy, and a pie crust. It is a wonderful way to use leftovers as well.

NUTRITION FACTS Given the large quantity of vegetables in it, turkey pot pie is wholesome and nutrient-dense. Vegetables like carrots are loaded with beta carotene, fiber, potassium, and antioxidants, while green beans are rich in vitamin K and calcium. Celery, known for its anti-inflammatory properties, has an alkaline effect on the body. It is rich in vitamins and helps control blood sugar. Turkey meat has a high proportion of vitamin B. You

INGREDIENTS • 2 cups fresh peas and carrots sliced into medium • 2 cups potatoes sliced • 2 cups green beans chopped • 1 cup celery sliced • 1 cup onions chopped fine • 1/2 cup butter • 1 tbsp olive oil • 3/4 cup all-purpose flour • 1 teaspoon salt • 1 teaspoon black pepper • 1/2 teaspoon Italian seasoning • 2 cups chicken broth • 1 1/2 cups milk • 4 cups cubed cooked turkey • 4 (9-inch) unbaked pie crusts METHOD • Preheat an oven to 425 degrees Fahrenheit, or 220 degrees Celsius.

• In a pan add all the vegetables (peas, carrots, potatoes, celery, and green beans) and turkey pieces.

Add water and cook till soft.

• Add oil to a thick-bottom pan or a Dutch oven. Add butter and allow it to melt. Now add the chopped onions and cook till translucent.

• Add salt, pepper and Italian seasoning. Stir in the flour, milk and chicken broth. Mix well and allow it to thicken.

• Remove from the heat and add the cooked vegetables and turkey and combine well.

• Fit two pie crusts into two 9-inch pie baking dishes • Spoon the filling onto the crust • Cover the top using another crust • Seal well and make some slits from the top with a knife to release steam while baking • Bake for about 30 minutes till the filling starts bubbling. The crust needs to turn golden brown.

• Cool well for about 15 minutes before serving

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S W E E T

P O T A T O

An easy sweet potato pie recipe is all about ensuring you prepare well.

“To speed up the cooling process to prepare faster, transfer the sweet potato fillings to a large pan or try. Also, you should avoid overcooking your sweet potatoes during the blanching process for the best sweet potato pie recipe. You can use any nuts of your choice to make the pie,” says Ranjan Samal, corporate chef at Paul John Resorts and Hotels. You can choose to make a simple sweet potato pie recipe or add more layers to it.

According to Chetan Barot, a Surrey based chef, “When making the sweet potato pie recipe, measure water in grams and add water in parts. Make sure you add cold butter when making the shell. Do not knead the dough too much and leave the dough to rest in the fridge.

Cover the tart in the oven with foil to avoid it from going dry from the top.

Preheat the oven for 10 minutes, not more or the oven will dry the pie.”

Sweet Potato Pie Recipe (courtesy Ranjan Samal, corporate chef, Paul John Resorts and Hotels) INGREDIENTS For Pie Dough • 7 oz salted butter • 5 1/2 oz caster sugar • 4 tsp cold milk • 10 1/2 oz all-purpose flour For Sweet Potato Mixture • 1.1 lb sweet potato • 1.1 lb brown sugar • 1/2 tsp nutmeg powder • 1/2 tsp cinnamon powder • 1/2 tsp lemon zest • 8 1/2 oz butter

P I E

• 1 cup fresh cream • 1 tsp vanilla essence • 1 egg For Sweet Potato Chips • 1.8 oz sweet potato • 1 tsp butter • 1 tbsp caster sugar METHOD For Sweet Potato Chips 1. Peel the sweet potato and slice it.

2. In a large bowl, toss the sweet potato slices together with melted butter and sugar.

3. Spread the potato slices in a single layer on the baking sheet.

4. Place in the oven and bake for 15 to 20 minutes at 390 degrees Fahrenheit till it is light golden brown and crunchy.

5. Allow chips to cool completely and use as garnish on top of the pie.

For Dough Crust 1. In a bowl take butter and caster sugar and mix well.

2. Once it turns into a cream texture add cold milk and flour.

3. Work the dough together with your hands and turn out onto a surface.

4. Work into a ball and cover with cling wrap. Refrigerate.

For Sweet Potato Filling 5. Roast the sweet potato in an oven at 300 degrees Fahrenheit. Once soft and cooked, peel and add to the food processor to prepare a puree.

In a mixing bowl, whisk together all the ingredients for potato filling until fully combined.

7. Preheat the oven at 390 degrees Fahrenheit. Prepare the dough crust by rolling the dough, carefully transfer the dough sheet to the pie mold, trim any excess dough, place a butter paper or foil, and fill with dried beans.

8. Bake the pie crust at 390 degrees Fahrenheit for 10 to 15 minutes, remove from the oven, remove the paper and beans. Return the pie crust to the oven and bake for another 5 minutes, remove from the oven and set aside to cool.

9. Pour the sweet potato filling into half baked pie crust, return to the oven and bake it at 390 degrees Fahrenheit for 20 to 25 minutes. Until the center is almost set and cooked.

Remove from oven, allow it to cool completely before serving 10. Garnish with whipped cream and sweet potato chips. You also can add any seasonal fresh fruits to the garnish.

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FOOD FOR THOUGHT

FOOD & DRINK | SEEMA

This great Ayurvedic dish is what you should serve at Thanksgiving - with a large side of compassion SWETA VIKRAM

L

et’s be honest; when you think of Thanksgiving, what’s the image that your mind conjures up? Family.

Friends. Large table. Loads of laughter. Anxiety around certain people. That one drunk cousin/uncle/familiar face. The perfectionist who creates an intense atmosphere. Family recipes. Scrabble. Booze flowing. Spiced wine on the stove top? Fall air. Moments of gratitude. Turkey? Loads of stuffing and sides? Pumpkin Pie and football?

All of the above?

The pandemic taught us many lessons — that is, if you navigated these past 16-18 months with awareness and mindfulness. One of them was that relationships are everything, so surround yourself with people who add meaning to your life. It’s not about the number but quality of your tribe. The second lesson: Our wellness is at the center of everything. I don’t mean just your physical wellness; you can’t overlook the power of mental and emotional well-being daily, especially during the holidays.

Some people don’t have a community.

Some people are surrounded by noise yet feel lonely on the inside. There are people with food and broken hearts. There are people with money but no health. There are those on food stamps. There are families who have lost loved ones. There are groups who will be finally spending Thanksgiving together after two years. Say gratitude if you have a roof over your head and a few loved ones to share a

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meal with this Thanksgiving.

There is a reason I want to share this recipe (a massively adapted version from Kate O’Donnell’s “The Everyday Ayurveda Cookbook”). It is because it is delicious, healthy, includes all six Ayurvedic tastes, suits all budgets, uses traditional holiday ingredients, can cater to one person or a big group, works for the desi palate, and follows Ayurvedic principles of cooking.

Also, this is a great dish for the vata season (autumn, where the air is cold, dry, and mobile), when there is a lightness around us.

What is Ayurvedic cooking?

The first big question to ask: Is the food digestible? For the grandma to the 4-yearold at the Thanksgiving table, will the dish nourish them? What also lends Ayurvedic cooking its unique identity aside from the food combination, good use of local and seasonal ingredients, and mostly plant-based ingredients, are the six tastes. In Ayurvedic cooking, a balanced dish combines elements of sweet, salty, sour, bitter, pungent, and astringent.

Ayurveda teaches that food is very important not just for nourishing the body but also the mind and conscience. Spices and herbs have powerful healing properties that can be combined in different ways to balance doshas in tune with the seasons. Ayurveda also honors the “cooling” and “heating” energetics of food. Cayenne pepper is “heating” while cow’s milk is “cooling.”

R E D

P U M P K I N

D A L / S O U P

INGREDIENTS • 1 cup red lentils, washed and soaked for 3 hours • 1 tsp each of coriander powder + cumin powder • Pinch of asafetida • 1/4 tsp turmeric • 1 clove chopped garlic • 1 tbsp ginger root grated • 4 cups of water • 1 tsp jaggery (Or maple syrup) • 1 small kabocha squash • Coconut milk • 1 tbsp coconut oil • 1 tbsp ghee • 1 tsp grated fresh ginger • 1/2 tsp mustard seeds • 1/2 tsp cumin seeds • 1 tsp lime juice • 2 tbsp shredded coconut • Few sprigs of curry leaves Fresh cilantro leaves per your taste for garnishing METHOD 1. Heat a pressure cooker or Instant Pot, add coconut oil and let it heat up.

2. Add asafetida, cumin seeds, and mustard seeds, and sauté until the mixture sizzles.

3. Add the chopped garlic and sauté it, too, until it is pinkish-light brown.

4. Add the red lentils without the water and the turmeric.

Sauté that, too, for a few minutes.

5. Follow that up with peeled and chopped Kabocha squash, cumin and coriander powder, grated ginger root, also sautéing for a few minutes.

6. Add water, coconut milk, salt, and jaggery. I set my instant Pot to five minutes on the high pressure setting.

7. Right before serving, add the chopped cilantro, shredded coconut, lime juice, and ghee.

heating factor. The red lentils are slightly heating to digest, and the cooling kabocha squash gives the dal “weight/ meat.” It can feel grounding for the vata season. The sweet qualities of coconut milk balance out the astringency in the red lentil as well as the squash. “Leave your drugs in the chemist’s pot if you can heal the patient with food.” ~ Hippocrates If you want to learn more about Ayurvedic cooking, contact Sweta Vikram at https://swetavikram.com/contact/

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Thanksgiving

Cocktails With a South Asian Twist Simple recipes for drinks that provide a desi flavor to the holiday

CAMILLE BERRY

W

ith Thanksgiving around the corner, you’ll have enough on your plate creating a menu, sending out invitations, and decorating your home with festive flair.

Simplify your holiday dinner with these easy crowd-friendly Thanksgiving cocktails.

Naturally, we’ve added a few South Asian twists to keep things interesting (and delicious). While these tasty tipples are all boozy, if alcohol is off the menu for your Thanksgiving bash, any of these delicious cocktails can easily be made into nonalcoholic versions.

FOOD & DRINK | SEEMA

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P O M E G R A N A T E L Y C H E E M I M O S A

Kick-off the evening with a bit of fizz, namely a lychee mimosa. This light, refreshing beverage makes a delightful aperitif you can greet your guests with as they enter your door. While lychees are a summer fruit, this recipe calls for canned lychees – you’ll need some of the lychee syrup to mix into the cocktail. Rosewater adds a floral note while pomegranate liqueur brings some tartness.

Use a sparkling wine like Cava, French cremant, or a brut Prosecco to make your mimosas. Good Champagne (and other high-quality bubblies) should never be used to make mixed drinks. Either regular or rosé will do here, but we will note that using rosé will make this drink particularly stunning.

Don’t drink alcohol? Sparkling fruit juice and regular

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pomegranate take this mimosa from cocktail to mocktail.

INGREDIENTS • Sparkling wine, 1 bottle • Lychees, 2 cans, syrup strained and reserved • Rosewater • Pomegranate liqueur • Pomegranate seeds, for garnish METHOD Pour 1 barspoon each of lychee syrup, rosewater, and pomegranate liqueur into a champagne flute. Mix gently, then top with sparkling wine. Garnish with lychees and pomegranate seeds, and serve.

S P I K E D C I D E R

T A M A R I N D P U N C H Nothing comes close to the sweet-tart flavor of tamarind.

That unique flavor just so happens to make it a stellar ingredient for cocktails. Here, tamarind stars as the main flavor in this wonderful rum punch. A little spice rounds out the sweet-sour flavor, and it’s the perfect excuse to break out your punch bowl.

INGREDIENTS • Hot water, 8 ounces • Tamarind pulp, 8 ounces • Cinnamon sticks, 2 • Star anise, 5 to 6 • Whole allspice, 1 tsp • Simple syrup, ½ cup • Lime, juiced • Spiced rum, 1 cup • Lime wheels, for garnish METHOD Place water, tamarind, and spices in a saucepan and bring to a boil. Reduce to a simmer, break up the pulp, and cook for 3 to 5 minutes. Remove the mixture from the heat, and leave it to cool for 3 hours or even overnight. Thereafter, strain the mixture through a fine-mesh sieve. Pour the tamarind mixture, simple syrup, lime juice, and rum into a punch bowl. Stir, then serve into punch glasses filled with ice. Garnish with lime, if desired.

M A S A L A

When the weather dips, spiked apple cider is always a winner. This warming drink is the perfect sipper for seasonal activities that’ll take you from pumpkin carving through to building snowmen, and it’s brilliant for washing down everything from turkey to slices of pecan pie. Ginger adds a kick of heat, while desi-pantry staples like star anise, cinnamon, and cardamom bring warmth and flavor to every sip. This recipe calls for Calvados, a French apple brandy, but you can just as easily swap it for rum, bourbon, or whiskey or leave the alcohol out.

INGREDIENTS • Apple juice, 1 gallon • Cloves, 10 to 12

• • •

• • • • •

A P P L E

Star anise, 6 Green cardamom pods, 6 to 8 Ginger, 2-inch piece, peeled and sliced Whole black peppercorns, 5 to 7 Orange, sliced Cinnamon sticks, 2 Lemon, sliced Calvados, 1 1/2 to 2 cups

METHOD Add all of the ingredients except the Calvados into a large stockpot. Bring to a boil, then reduce to a simmer, and cover with a lid. Allow the cider to simmer for 2 to 3 hours, then pour in the Calvados. Once the mixture starts simmering again, remove from heat, strain out the solids, and serve.

FASHION | SEEMA

SEEMA PARTNERS WITH PROJECT GAIA NYC S AND NDNY ALL PHOTOS CREDIT: SHRAVYA KAG

EEMA partnered with Project GAIA NYC and NDNY in a collaborative event supporting and highlighting fashion designers whose work lives on the chic crossroads where New York City meets New Delhi. Customers shopped the latest designer clothing from brands like Payal Singhal, Deepa Gurnani, Love Indus and Akaaro.

Attendees browsed the collection over a glass of champagne and plant-based bites from Elephant Plate.

Attendees who shopped the collection received 25% off SEEMA Magazine subscriptions and were entered into a contest for a spot to be featured in a SEEMA Magazine photoshoot.

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Left to right: Vaishali Khurana of NDNY, actor Susan Sarandon, Shriya Bisht Misra of Maison de Papillon

(Above) Guests at the store (Left) A view of the accessories on display.

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FASHION | SEEMA

1. Jacket from NINAEL 2. Dress from Akaaro

Seema Kumar, founder and editor-inchief of SEEMA, with Shriya Bisht Misra of Maison de Papillon

1. Outfit: Maison de Papillon

1. Tunic from Akaaro 2. Shorts from Maison de Papillon

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FASHION | SEEMA

Top from Maison de Papillon

1. Sweater from Maison de Papillon 2. Bag from NINAEL

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Left - Gold oufit by Akaaro, R ight - Red colour dress by AmritaThakur

Outfit from Payal Singhal

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FASHION | SEEMA

VINTAGE OUTFIT TRENDS

to Help You Stand Out Some evergreen couture for those who need a wardrobe makeover NANCY AMON

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W

e can all admire a beautiful vintage outfit, and those truly were special then, just as it is when seeing it now.

While vintage might not be directly in reach anymore, the retro-vintage styling take to this era is what’s changing the fashion industry this era.

There are so many icons from the 40s, 50, 60s and on who’ve set the tone for beautiful fashion. These icons knew how to wear vintage fashion and look beautiful each time. That said, you could wear retro fashion by reviving the old designs and turning them into garments for current times.

LEATHER-STUDDED JACKETS It’s not only rock bands and icons from the rock n roll era that can wear studded leather jackets. Leather jackets are comfortable, warm, and a great fashion statement. A leather jacket is a staple garment that should be part of any wardrobe.

Singers like Madonna were known to flaunt their leather jackets as part of their signature look.

VELVET BLAZERS A velvet blazer is both stunning and functional at keeping the wearer warm.

Icons like Bianca Jagger were known for wearing trousers and blazers, especially velvet. It was a good look in the 1970s, and you could probably copy her style for the 21st Century too.

You could wear a velvet blazer with pants, skirts or with a dress. It’s a simple NOVEMBER 2021 | SEEMA.COM | 75

FASHION | SEEMA yet elegant look and comfortable too.

LEATHER TRENCH COAT Since leather was the retro fashion style for a long time, it makes sense that it is also an ongoing trend for cold weather.

It is classic, classy and beautiful.

Twiggy was posing in a long leather trench coat back in 1968 next to her gold Toyota GT2000.

The long trench coat can be worn with boots and tights, jeans or a dress.

DISCO BUTTERFLY CROP TOP Amii Stewart was renowned for her disco style. The singer’s clothes were always vibrant and sparkly, and bits of this retro fashion style has continued into the 21st Century. Crop tops are great worn with flare-leg jeans or trousers, depending on the occasion. Embellished butterfly crop tops are stunning and look great in black.

MOTIF LOAFERS Loafers are comfortable, stylish and fit well with most clothes. If you wanted to sport this as part of your retro outfit, then you should. The motive adds the much-loved fashion statement to this type of footwear and makes them go from plain to interesting.

FLORAL BLOUSES Florals are the perfect retro outfit go-to, but you can tone it down with a plain neutral pencil or A-line skirt.

Add some heels, and you’re good to go.

SAILOR EFFORTS The sailor look is such a classic vintage style. You could wear a sailor-inspired top with a pair of highwaisted denim shorts and motif loafers to complete this outfit.

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PLAIN BLOUSE PAIRED WITH CHECKED A-LINE SKIRT Plain blouses are lovely and work with nearly any bottom. For example, you could wear a crisp white blouse with your A-line skirt. The shirt can also be paired with jeans, any type of jeans would do for a casual look.

KEEP YOUR HAT ON Hats make the perfect vintage outfit accessory that pairs well with all clothing. Having a hat as part of your clothing collection and your capsule wardrobe is a good idea for the retro-vintage trend.

MAKE IT MATCH Making your tops and bottoms match was a big yes for retro trends. This will still work in today’s fashion since retro is in. Matching lacy materials, florals, or bright colors is a good idea.

VINTAGE NECKLINES MATTER During those classic fashion eras, the collar and neckline of blouses and dresses were often the halter neck, boat-neck, sweetheart shape and sometimes had frill trims.

THE VINTAGE ROCKABILLY ERA You could spruce up your wardrobe with traces from the Rockabilly or 50s era, which included prints like polka dots, florals and fitand-flare dress cuts.

Vintage outfit styles are adaptable for modern-day fashion too. It features many types of clothing that form part of retro outfits and vintage fashion.

Some garments from the vintage era are timeless and have stayed ontrend for a very long time. A Vintage outfit is essential in everyone’s wardrobe. You don’t have to be on your way to a themed party to make this look work. Elements of the retro style can carry on in small details like bags, shoes, headgear and jewelry.

A B O U T

V

I N

T

A

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E

S H I O N A F

WHAT CLOTHES ARE CONSIDERED VINTAGE? Clothes are vintage when they have elements that date back to previous years in fashion. These may include embellishments, materials, accessories and more.

HOW DO YOU DRESS VINTAGE? Dressing in vintage means, you’ll draw inspiration from styles of previous years in fashion. These can include things like hats, eyewear, footwear and more.

F

S Q A

HOW DO YOU DRESS CASUALLY VINTAGE? A good example for a casual vintage day may look like high-waisted shorts, a blouse and a hat for warm weather.

If the weather is cold, you could opt for a trench coat in leather, a hat and boots. High-waisted jeans were very popular, as were wide-leg cuts.

WHAT IS MODERN VINTAGE FASHION? When thinking about a modern vintage outfit, one could consider the retro style. In essence, you’ll choose vintage as the basis of your outfit and then add a modern twist to it. An example of modern vintage may include skinny jeans and a biker leather jacket.

WHAT IS CONSIDERED “VINTAGE”?

Vintage clothes are old fashion trends that stood out in earlier eras.

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FEATUERS | SEEMA

WE GIVE THANKS TO THESE NGOS They do great work helping the marginalized and the beleaguered – in India and the U.S. PRATIKA YASHASWI

I

t’s the month of giving, and we at SEEMA are always attuned to our responsibility as global citizens to pull one another up. So, we make sure that at least once a month (or once a year), we volunteer, participate actively and give in cash and in kind to causes that we feel aligned with. It is not right that so many people, including very young children, in the world go hungry, sick or alone at a time that should be filled with festive cheer and feasts. Let’s do something about it.

In this section, we’re highlighting charities, NGOs and non-profits that are active, engaged and making great strides in furthering causes that we at SEEMA feel strongly about. This year, we are paying special attention to organizations doing important work in providing shelter, resources and guidance to women who are dealing with sexual and physical violence in their homes and on the streets.

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EKAL VIDYALAYA

Donor Page: https://www.ekal.org/us/donate and https:// www.ekal.org/us/campaigns Ekal Vidyalaya is an educational movement involved in the integrated and holistic development of rural and tribal parts of India. Ekal’s primary effort is to run one-teacher primary schools (known as Ekal Vidyalayas) all over India in the remotest villages to reach education to every child. Initiatives are advised by communities.

Apart from running primary schools. Ekal also runs Ekal on Wheels, a mobile computer lab that provides digital literacy training to youth in rural villages. E-shiksha introduces tablets and digital learning to primary schools and has reached over 1,170 primary schools.

Through telemedicine and preventative health trainings, the program Telemedicine-Enhanced Aarogya provides people living without sufficient healthcare resources the information and support to thrive. Ekal was present during the COVID crisis, and as of January 2021, started six COVID Care Centers. distributed 12,000 diagnostic tools, started 23 telehealth lifelines, and till date distributed four million masks.

Ekal Vidyalaya’s approach encapsulates all the aspects required to keep a rural child in school and graduate into viable opportunities for employment: from the student’s wellness itself to the development of villages.

Supported by numerous trusts and non-profit organizations, Ekal is now the largest grassroots level non-governmental education and development movement that aims to eradicate illiteracy and enhance equality and inclusiveness across all sections of rural society.

Area: Rural empowerment and education in rural India Impact: Since 1989, Ekal Vidyalaya is present in over 102,000 rural communities through primary schools and health services and also implementing digital literacy and vocational training programs.

Where Your Money Goes: To supporting Ekal schools as well as their various campaigns

ST. JUDE CHILDREN’S RESEARCH HOSPITAL

Donor Page: https://www.stjude.org/donate/ donate-to-st-jude.html?sc_icid=header-btn-donatenow Area: Pediatric medical research and treatment for life-threatening illnesses in the U.S. Impact: Treatments invented at St. Jude have helped push the childhood cancer survival rate from 20% to 80%. Children and their families at St

CHILDREN’S HOPE INDIA

Donor Page: https://www.childrenshopeindia.org/ donate/ Area: Women and children’s empowerment in India and New York Impact: In 2020 alone, alongside its own programs, Children’s Hope responded to the pandemic by delivering hundreds of thousands of remote learning sessions, meals, mental health counseling and doctor consults. Its support reached 538,708 individuals.

Where Your Money Goes: 90% of donations go directly into running volunteer-led grassroots projects in education, healthcare and nutrition, mental health, vocational training, disaster relief and other community initiatives targeting children from infancy to youngadulthood.

CRY AMERICA

Donor Page: https://cryamerica.org/site/ participate/donation.html Area: Children’s rights in India and the U.S. Impact: CRY America has impacted 695,077 children through 73 projects. Its work has reached 3,676 villages and slums, and sent 690,513 children to school.

Where Your Money Goes: All donations to CRY America go into supporting projects in India including primary healthcare centers, early child care, health and nutrition, starting and strengthening public schools, and fighting child labor through grassroots initiatives. As for the U.S., CRY also provides grants to U.S.-based projects that impact the areas of child health and child abuse and neglect.

Jude never have to pay for treatments, transport and housing, and the research discoveries are available free of cost to doctors treating children around the world.

Where Your Money Goes: Donations go into supporting research and treatment programs for various life-threatening diseases such as leukemia, histiocytosis and sickle cell disease. From every dollar donated, invested or recovered through insurance, 82 cents goes towards supporting the current and future needs of St. Jude.

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FEATUERS | SEEMA

SHRINERS CHILDREN’S

Donor Page: https://www. shrinerschildrens.org/en/giving Area: Pediatric hospitals mainly in North America and Mexico with worldwide outreach Impact: Shriners Children’s has helped over 1.4 million children suffering from difficult-to-treat orthopedic, neuromuscular, colorectal and gastrointestinal

conditions, burn injuries, craniofacial conditions and spinal cord injuries, irrespective of their families’ ability to pay.

Where Your Money Goes: Approximately 85 percent of all funds spent by Shriners Hospitals for Children each year is dedicated to patient care, research and education.

SANKARA NETHRALAYA

Donor Page: https://www.sankaranethralayausa.org/ Area: Eye care and community outreach for the underprivileged in India Impact: Sankara Nethralaya is one of the foremost eye hospitals and research institutes in India, seeing 1200 patients and performing 200 surgeries a day. It is also a charitable institution offering mobile eye care and free services to the poor through rural and urban camps. In 2020, the year of the pandemic, it conducted over 21,000 free surgeries in different parts of India.

Where Your Money Goes: Donations fund free eye care services and surgeries in rural communities in India.

SANKARA EYE FOUNDATION Donor Page: https://sankaraeye.com/donate/ Affordable, high quality eye care is an uncommon thing for the underprivileged in urban and rural in India. With millions of people struggling with their vision, poor sight and eye diseases among other things; Sankara Eye Foundation presents a world that for many, could only be touched, tasted, smelled and heard.

Sankara Eye Foundation, apart from operating successful branches of its hospitals across the country, runs outreach initiatives in the areas of children’s eye care, diabetes, technology, women’s empowerment and vision rehabilitation to make the world a better place for the visually challenged. It follows an 80:20 model where 80% of its beneficiaries receive free eye care every year. 20% of those who are able to afford treatment subsidise the cost of care given to patients from weaker 80 | SEEMA.COM | NOVEMBER 2021

economic sections of the society. One can even pledge their eyes to the foundation post their death in order to donate them to someone who cannot see.

In 2021, it has served 102 districts and covered 19,740 villages with a 98% vision restoration rate.

Area: Social Enterprise Providing Free Superspecialty Eye Care in Poor, Rural and Marginalized Communities in India Impact: Till date, Sankara Eye Foundation’s hospitals have performed over 2 million eye surgeries for free.

Running 12 eye hospitals across 9 states in India, Sankara has managed to maintain that 80% of all its beneficiaries receive free eye care every year.

Where Your Money Goes: All donations help ensure that 80% of its beneficiaries receive free eye care every year.

INTERNATIONAL COMMITTEE OF THE RED CROSS Donor Page: https://www.icrc.org/en/support-us Area: Humanitarian emergency response to armed conflict and other disasters all over the world.

Impact: The Red Cross, a household name for its efficient large-scale rescue and response operations during humanitarian emergencies, intervenes during the early hours of a conflict. It is credibly audited and has established operations internationally, even in some of the world’s most dangerous places.

Where Your Money Goes: All donations go towards funding operations for people in need, including school kits, hygiene kits and food parcels in areas struck by war, natural disasters and other calamities.

HELPAGE

Donor Page: https://www. helpageindia.org/donate/ Area: Eldercare in India, with a focus on fighting poverty, isolation and neglect.

Impact: Helpage has done impactful research on elder abuse and policies and pushed forward legislation, including The Maintenance and Welfare of Parents and Senior Citizens Act, 2007, and the draft National Policy for Senior Citizens, 2011.

Where Your Money Goes: 77% of all proceeds go towards running various programs in healthcare, social mobilization and others.

The remaining goes into fundraising and other administrative costs.

DESAI FOUNDATION

Donor Page: https://thedesaifoundation.org/donatenow/ Area: Empowerment of women and children in India and the U.S. Impact: The Desai Foundation has till date reached just under a million people spread across 870 communities. Through its members (who are

from the communities the foundation reaches), it has produced 2.3 million sanitary napkins towards ensuring that all women have access to menstrual hygiene.

Where Your Money Goes: All proceeds go towards running Desai Foundation’s various programs in healthcare and livelihood for women and children in the US and underserved communities in India.

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BOOKS | SEEMA

DELICACIES FROM ACROSS INDIA 8 books that explore the country’s diverse regional cuisines PRATIKA YASHASWI

EAST INDIAN KITCHEN

by Michael Swamy The Maharashtrian-Portuguese community of India is one that fuses influences through the ages of Mumbai’s history, bringing together flavors of the Portuguese, Greek, British, Arab, Mughal and Chinese traders and residents of the area. Multiple-time Gourmand awardee Michael Swamy highlights the history behind the various flavors in the cuisine, going through the steps right from how to purchase meat and seafood all the way to a glossary of food-related terms in the East Indian dialect for greater ease. Recipes that stand out are capsicum foogath, balchow cutlets, bottle masala and Bandra-style hot cross buns.

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O

ne of the big attractions of India is that no two towns, even those just a few miles away from each other, are the same.

The cooking of Andhra Pradesh, for example, varies from miniregion to mini-region. The coastal preparations in the Rayalaseema region and Visakhapatnam district are dissimilar. Just a few hours by train away from Visakhapatnam, the city of Vijayawada serves up a level of heat and spice that can make the smoke come out of your ears, and tears run down your nose.

Hyderabad in the next state is influenced by the region’s centuries-old Nizami rule, and so the biryani is unlike any other in the country. The same goes for

every town and every region in the country: meaning that in its plurality and diversity, a whole lifetime could go into sampling the meals of every single region, small town, and large city in India. The myriad communities drive the difference. So to know India’s communities, as intimidating an endeavor as that is, is to know India.

Food tells stories of winners and losers, the oppressors and the oppressed. Of where nomads come from and the geography of the region. Thus, regional cooking can teach us a lot about the culture that shapes the land and the country it is a part of. So for this issue’s food special, we’ve decided to explore the regional cooking of India, through cookbooks! Each cookbook tells a story. Let’s dive in.

SEVEN SISTERS KITCHEN TALES

by Purabi Shridhar and Sangitha Singh The northeast of India, also known as the Seven Sisters, comprise seven states: Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland, and Tripura connected by the Siliguri corridor, is a region of India that remains vastly underdocumented and under-explored. There are actually eight states, the last being Sikkim, which is not connected by this corridor. So is its culinary history, which involves slow cooking, seasonal products and a no-oil, no-sugar diet. This book, although comprising recipes from these states, tells stories of north-easterners living across India who remember their past through memories of food. Quite a wonderful book to spend an afternoon with.

THE PONDICHERRY KITCHEN

by Lourdes Tirouvanziam-Louis The history of Pondicherry (aka Puducherry) is recorded only after the arrival of Dutch, Portuguese, British and French traders, although historical records state that it was a thriving point along trade routes long before their arrival. A part of Tamil Nadu, with distinct French influence (they’ve been there since the 1600s), the cuisine reflects both cultures. Several years of research— digging out old recipes, collecting the culinary secrets of senior people, and oral food lore have gone into this book, written by a Pondicherrian author of Tamil and Vietnamese descent.

THE ART OF PARSI COOKING: REVIVING AN ANCIENT CUISINE

by Niloufer Mavalvala Parsis first migrated to the Indian subcontinent in the 7th century, as they faced persecution in the Persia of that era. Parsis, since then scattered all over Pakistan and India, are now few in number, but have managed to carry their customs and cuisine with them over the centuries. In “The Art of Parsi Cooking,” a Parsi cookbook author now settled in Canada reflects on the Parsis’ culinary heritage underpinned by the holy trinity of flavors— tikhu-khatu-mithu (spicy-soursweet) and provides easy-to-make traditional recipes for much-loved dishes such as dhansak and pak.

SPICE & KOSHER - EXOTIC CUISINE OF THE COCHIN JEWS

by Essie Sassoon, Bala Menon, Kenny Salem Cochin Jews, also known as Malabar Jews or Kochinim, have roots in Kerala, with records dating their arrival back to 68 CE. Almost every single member of this community has either migrated abroad, or made aliyah to Israel. Yet, their cuisine endures in their memories — which have gone into the writing of this book. Some in this book appear to be traditional Hindu, Christian and Muslim ones, for Cochinis have cooked them for ages. However, there are other, more traditional ones, like parippuvada (split pea rissole) polappam and chikkiyathu (made of black gram, and pumpkin), chikund (baked/fried rice balls served during shavout) and pastel (kind of like Israeli boureka, except with a cheese filling).

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THE BANGALA TABLE

by Sumeet Nair and Meenakshi Meyyappan It is said, “One is lucky to eat like a Chettiar.” This is because the Chettinad, historically part of a thriving trade route, was a melting pot of food cultures from southeast and west Asia, other parts of India, and parts of Arabia and Iran. The Chettiars also travelled to different places, bringing their culture with them.

Thus, spices like Tellicherry peppers, star anise and even lichens — not very common in their vegetarian Hindu cuisine prior — made their way into the cooking, leading to one of the most subtle and aromatic food in the whole country. In this book, the authors collect recipes from The Bangala, a boutique luxury hotel in Chettinad where chefs and gourmands from across the world throng to.

KASHMIRI COOKING

by Sarla Razdan Lodged in a line of fire between India and Pakistan, Kashmir is a battle-and-violence weary region known for its verdant mountains and the beauty of its culture and people. Its food, fragrant, challenging for those outside the community to attempt, yet ultimately rewarding, is outlined in easy-to-follow recipes.

Like with any food culture, there is a long history shaping its flavors. Through gorgeous photographs: old and new, and a retelling of parts of history you may not know, Sarla Razdan takes you by the hand through the preparation of Kashmiri recipes, and also its stories of invasions, its people and its splendor.

CHACHI’S KITCHEN

by Sajeda Meghji The Khoja is a Shia’ite Muslim community originating mainly in the Sindh and Gujarat regions of Pakistan and India, respectively. While today’s Khojas are more spread out — in parts of East Africa, the UAE, the Caribbean, Europe, and North America — they have retained some of their roots in the culture of their homeland as well as their rich cuisine. Throughout the book, Meghji recalls the recipes of her mother, Amina Pyarali Meghji, who cooked from memory. She has another book out that focuses on East African influences on Khoja cooking. There are recipes for hondwo, a savory vegetable cake, and bharela karela (stuffed bitter gourd), and stews like muthiya, a dish made of lamb and vegetables.

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HOROSCOPE | SEEMA

FORECAST WITH FARZANA Mar 21 - Apr 19

The month heralds pure potentiality and personal growth for you.

It might be a new business idea, a creative spark, or a new way of living. It represents the coming of the end of challenges you might be battling on a personal, health or financial level. Embrace the energy, to follow your passion and get creating! You find yourself feeling uber inspired and if you feel a strong pull towards a new project, job or career path, go for it! Be present with whatever you are feeling right now and don’t jump the gun, too early. Allow your energy, dedication, and motivation be your guides.

Apr 20 - May 20

It’s time for a little less talk and a lot more action. The secret of your success lies hidden in the discipline of your daily routine.

The doors open for you, bringing opportunity in the weeks ahead. What you focus on is manifesting.

So, choose well. You have the ability to deal with any situation by formulating long-term goals. Rushing may stall your chances of victory. A proposition is likely to come your way in work or love. Don’t let delayed rewards, deter you. Remember, self-care is

the strongest form of self-love. In the affairs of the heart, be prepared to take things slow.

May 21 - Jun 20

You will be victorious in whatever you focus on with positive intentions.

The time you spent working towards a goal will soon be rewarded — in the form of a raise, promotion, business opportunity, or investment payoff. You are held by a legion of angels who always have your back.

Soak it up as you deserve it. Choose loving, supportive circumstances and relationships.

Joint ventures of any kind will be profitable.

Trust your intuition and follow your inner guidance. Release outdated energies and relinquish worries. Throw kindness, grace, acceptance, and compassion around like confetti. Remind yourself to keep investing in your current situation, while working for the next big thing.

Jun 21 - Jul 22

You find your beliefs and values taking center stage and leaning on the past for inspiration. Do, what is morally acceptable in matters of love and money. Steer clear of defying the status quo to resolve any messy issues at work. Marriages, rites of passage, or a

visit to a religious place may well be on the cards. A change, is likely at work or in your outlook towards a relationship. So, is a blessing in the form of a mentor, therefore be not proud to seek guidance if you’re in need. Alternatively, your work may be appreciated by others and people may turn to you for advice!

Jul 23 - Aug 22

This month is a catalyst of change in your life — welcome and embrace it. The light at the end of the tunnel is very close; let go of any troubled or chaotic past behind, be it in your relationship or at work. If you have been struggling to see eye to eye with people who matter, things will calm down soon. Balance, flexibility and patience will attract the support you desire and pave the way for victory. Try not to ‘rock the boat.’ You may not have everything under your control, and it’s okay. Don’t overplay your part in anyone’s life. Learn to show kindness to yourself and your needs.

Aug 23 - Sept 22

No matter how hard you try, most things may seem out of your control. You may keep pushing and pushing when things don’t move and tire yourself.

Learn how to roll with the punches. Try surrendering to the NOVEMBER 2021 | SEEMA.COM | 85

HOROSCOPE | SEEMA universe when you have done all you can. You are on a journey inward and positive change is imminent. Reevaluate your relationships, work situation, health and financial status. Stop pleasing others at your own expense. Have a little faith that everything will work out the way it is meant to for you. Your victory lies in being still. Place your hand on your heart and breathe in love and peace.

Sept 23 - Oct 22

The month provides you many reasons for a celebration, a reunion, or a return home.

If you’ve been nibbling your nails waiting for some good news, go get them manicured.

Make long-range plans for the future to attract and feel your best. Creative projects and opportunities, are aplenty, so expect heartening news, on the work front. Those close to you will be there to facilitate and celebrate your achievements with you. On the matter of love, stay with those who understand it is a privilege to receive you.

Take a moment to notice just how far you have come and stay in gratitude. You are capable of amazing things.

Oct 23 - Nov 21

You are nudged to make bigger and bolder moves; pay heed as you take a more independent path. There is no need to lose or hurt anyone in the process of empowering yourself. Logic, tact, and grit at work set the wheels in motion for victory.

Avoid any gossip, politics and any impulse behavior. If you’re considering a career change, now may be the right time. For those looking for love, get out there and mingle.

Be your own unique self, and give what you have to offer, wholeheartedly. Remember, 86 | SEEMA.COM | NOVEMBER 2021

relationships need heartful and purposeful conversations. You’ll get to where you want to be, one step at a time.

Nov 22 - Dec 21

Hard work, careful planning and resourcefulness are the focus, this month.

Dive into a promising group project or financial venture and create synergies that lead to rewards and recognition! Some property work may take over your attention. Options are available to you now to finance your career dreams. You’ll be surrounded by experts, those willing to help, or ready to learn. All work and no play may not eat into your relationship and joy.

The key is not to prioritize what’s on your schedule, but to schedule your priorities. In the love area, work may come before the relationship. So pause and invest time in love.

with unlimited earning potential.

The seeds you planted in the past, now flourish as rewards, and deservedly so. Use your resourcefulness to get things done if you are in business, real estate, or the health and fitness industry. You are assured abundance in health and wealth. In the love area, as a couple you are more powerful together than what you are apart. What falls from the sky for you is a manifestation of what you have created through balance of mind and heart. Treasure it with gratitude and grace.

Feb 21 – Mar 20

You are on the brink of a major breakthrough professionally and/or academically. There’s Dec 22 - Jan 19 a high possibility of Learn how to step out of the shadows, things falling into so you can use place the way you your immense have wanted. Perhaps gifts for positive you want to buy a new change. Reawaken home or create more space for your family. optimism. The Your financial outlook is quite positive, and universe sets consistent efforts will set you up for victory! the stage for an Shrug the need for approval and pursue your opportunity for goals. Be with the people you love and who a new project, you call ‘family’. Shift your perspective to job or a business welcome more care and generosity, towards venture. Yes, your to-do list might be longer yourself, and especially your relationships. than the day allows. Embrace your personal You are capable of initiating beneficial power, think and dream big. You have the change, it’s time to plant seeds for new ability to manifest it. A financial windfall or beginnings. an investment is about to pay off. However, there’s no place for arrogance, pride, and Farzana Suri is a Victory Coach who coaches overconfidence; it may add roadblocks to people through their life’s challenges to your success. Take the lead in the area take the leap to victory, using the science of of love but not forcefully and remember, numerology. timing is everything.

Jan 20 – Feb 20

The month arrives bearing unexpected surprises in the form of gifts, bounty, recognition, a new job opportunity often

For a personalized forecast, you may contact Farzana at surifarzana@gmail.com or visit her website, www.farzanasuri.com

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