Brew October 2015

Contemplate. Create. Live.

Oct 2015 `40

entertainment

5

th

Anniversary EDITION

GOSPORTS!

How the Foundation sculpts sportspersons across the country

IN FULL SWING With renowned squash player Dipika Pallikal

SCOTLANDER

Travelogue with nuances from Vikram Cotah

IN CONVERSATION WITH MODEL TURNED CHEF

SARAH TODD

The Brew magazine is based on the Entertainment genre has seen stupendous growth in the past fIve years of its existence.

Based on its tagline ‘Contemplate. Create.

Live’, the Brew magazine urges readers to contemplate, create and live- in that order.

Featuring human interest stories, articles about the most famed artists and elite lifestyle stories, we are immaculately selective about our content.

With the support of the advisory and contributory board comprising of a team of great individuals, we host a minimum of eight events a year as well.

Sameer Bharat Ram Publisher & CEO

Sarah Todd is an example for everything a person should be. The Supermodel turned chef won laurels for her stint with ‘Masterchef’, the television show.

All set to launch her first restaurant in Goa, she talks about her future plans and love for India. Brimming with talent, energy and affection, she is the perfect face for the cover of Brew’s 5th Anniversary Edition.

A feature on the non-profit organisation- GoSports Foundation enunciates how pivotal it is to inject professionalism into Indian sport. On a lighter note, international squash player Dipika Pallikal, established director Anurag Kashyap and debut singer Kaushik Krishnan, personas from creative fields offer their contrasting takes on life. Stories on fitness, fashion, food and travel offer numerous ways to de-stress. Fitness expert Ajit Shetty gives tips to get the perfect body. Details of restaurant Salt. Co. 531 and a recipe from GRT Hotels and Resorts is bound to leave your mouth watering.

Travelogues on Bandhipur and Scotland will get you wander lusting on lands both near and afar.

Have a good read.

Vilani Senthamil Editor

“Based on its tagline ‘Contemplate.

Create.

Live’, the Brew magazine urges readers to contemplate, create and live- in that order.

Featuring human interest stories, articles about the most famed artists and elite lifestyle stories, we are immaculately selective about our content. ”

CONTRIBUTORS & ADVISORY BOARD Thota Tharani A senior Indian film art director and production designer who has worked in Tamil cinema, Telugu cinema, Malayalam cinema and Bollywood. He has won two National Film Awards, two Filmfare Awards South and four Tamil Nadu State Film Awards. His work consists of paintings, murals, paper collages, wooden montages, installations and so on

G Venket Ram A leading Indian fashion photographer, who has shot principal photography stills for several notable films as well as portfolios. He quit his engineering studies to work with cinematographers for a while, after which he joined a course in Visual Communication at Loyola College. He then worked with photographer Sharad Haksar and in 1993, he started his own studio

Mallika Sarabhai Educated as an economist and business manager, she is one of India’s best-known classical dancers. She has taken her work and her company ‘Darpana’ to not only over 90 countries around the world, but also to the most remote parts of India

Neeru Nanda A graduate from Delhi University, she’s passionate about writing.

She freelanced as a feature writer for ten years before switching to publishing.

Author of a collection of short stories titled ‘IF’, she has also worked on novels and short stories for children

Ashok Verghese One of the youngest education entrepreneurs who is making a great difference in this field in the country. He is the Director of the Hindustan group of Institutions, one of the pioneering educational groups in the country. He supports the cause of promoting young talent in art and music

Veejay Sai An award-winning writer, editor and a culture critic. He has written and published extensively on Indian classical music, fashion, theatre, food and art, and loves traveling, researching literary and cultural history. He is an editorial consultant with over 40 brands and designers in and outside India and is on the jury for several prestigious awards in the arts sector across the country

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INTERNAL TEAM SUB- EDITOR Sanjana Ganesh CONTRIBUTING WRITERS Ajay Srikanth Prathiba Jayapaul MARKETING EXECUTIVE Prashant Balaji DESIGN AJ Durai Adaikkalam CIRCULATION Ashok Kumar Sasi Kumar

Mail to editor.thebrewmagazine@gmail.com for advertisement queries/feedback

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CONTENTS Contemplate

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LEVEL PLAYING FIELD Read how GoSports Foundation are driven by optimism, perseverance & wit

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CREATE

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MUSICAL DEBUT Tête-à-têtewith Kaushik Krishnan, the new singer on the block

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BLACK FRIDAY A lesson in filmmaking

by Anurag Kashyap

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IN FULL SWING

41

Witness Dipika Pallikal serve, volley & return

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What’s cooking?

Sarah Todd on her new restaurant, family & love for the country

LIVE

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36

FUNCTIONING IN HIGH SPEED Ajit Shetty gives pointers for the dream bod

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BANISHED IN BANDIPUR Marvel at a wildlife getaway within reach

POP COUTURE Read all about the latest pop-up store in the city

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KARUVEPPILAI YELUMICHAI KOZHI Learn the recipe to a lip-smacking dish

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SALTRAVAGANZA Who knew that Himalayan salt mines could venture into a quirky restaurant?

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41

SINKING IN SCOTLAND Scotland rains tourists and why?

VikramCotah entails why it is a must to visit the land of castles

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WHAT’S NEW? Stay updated on the latest releases this month

Contemplate | Changemakers

“There are three types of peoplethose who make it happen, those who watch it happen, and those who wonder what happened” quoted Hall of Fame Baseball Player, Tommy Lasorda. GoSports Foundation, the nonprofit organisation is certainly the kind to make it happen.

Kindling the fire withing young sportspersons in the nation, the Foundation wants to perch India atop the International sports ladder.

By Vilani Senthamil

LEVEL PLAYING T

FIELD

he GoSports Foundation is a non-profit organisation, working towards injecting professionalism in the Indian sports system. They swear by optimism, perseverance and wit. Since 2008, they have supported more than 100 top young and talented Indian athletes from Olympic and Paralympic sports by hand-holding and guiding their growth and development in the most important and formative years of their careers. Aparna Ravichandran, Marketing Manager of GoSports Foundation highlights its feats.

STEPPING UP Their mission of empowering India’s Future Olympians is premised on the belief that sporting champions are created when the right talent gets the right support at the right time. Every single athlete supported by the GoSports Foundation has a unique story of their own. Their athletes’ achievements and their personal development reassure them that their efforts are not only meaningful, but are necessary as the nation takes its strides forward. At the GoSports Foundation, their

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focus has been on identifying talent of juniors, offering support through access to additional funds for sporting expenses, as well as exposure to the best practices and sports-science expertise. “Most people only think of sport as a passion and never as a career. We want to change that attitude. We want to channel the energy of sportspersons in India to create a long-lasting and successful career”, says Aparna.

Over the years, the Foundation has developed into a platform for various individuals and organisations, inclined towards developing the sporting arena in India. They have directed their projects and programmes toward providing crucial financial and non-financial support to their nation’s most promising young athletes.

CHAMPIONS UPSKILL “We have sportspersons belonging to the Ivy League of the country backing us. That is a huge motivation for young talents”, she reveals.

Rahul Dravid, Abhinav Bindra (all set to take part in the Olypmpics), and Pullela Gopichand are members of their Advisory Board. “They don’t just promote the cause. They actively take part in it by conducting regular workshops, mentorships and guidance sessions”. The champions execute high-impact athlete-centric projects with the GoSports Foundation. Aparna confirms, “With a lot of planning and ideation, their athlete specific programmes have been directed at crucial, meaningful interventions in the athletes’ young careers”.

MORAL FIBRE With less than 300 days to go for the Olympic Games in Rio, athletes are training hard to ensure that they are at their peak physical and mental conditions during the event. Supporting the development of Indian athletes who demonstrate world-class potential, they not only increase India’s chances of winning medals on the world stage, but also create a potent tool to empower these athletes to create circles of excellence around them and within their communities. “The sporting scenario in the county now has a lot of different opportunities, contrary to how Cricket used to be the only widely celebrated sport”, observes Aparna. They believe that sport has the capacity to strengthen the moral fibre of the nation. They envision an India where young athletes with world-class potential receive all the support, knowledge and encouragement necessary achieve laurels.

Contact foundation@gosports.in for donation, volunteer and other queries.

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Contemplate | Changemakers

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Create | Arts Galore

MUSICAL

DEBUT For some it’s a lifelong dream to be a part of this magnificent association.

Having realized his childhood dream of singing for the industry, Kaushik Krishnan opens up about his recent debut, his mentors and his musical aspirations to Pratiba Jayapaul

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K

ollywood’s music industry has tapped into some amazing talent over the years. Despite channelizing and honing some of the best musicians in India, this platform never falls short of new and unique talent. Currently, with an array of new music directors entering the scene, the industry is brimming with fresh voices and sounds that are changing the landscape of music in Tamil Cinema. Here is one such talent.

Where do your musical roots lie?

I started singing when I was a six year old. As a kid, my interest in music was quite short-lived. In fact, I almost gave up on music until I found my calling with the keyboard when I was in class 8. I’ve been playing since, and music has been one of my companions, present through some of my best and toughest moments. Some of my best memories are from school, performing with my buddies at cultural fests. With their validation and support, the dream came into being, and I started experimenting more with music, and with my voice.

Describe Kaushik Krishnanthe musician.

I eventually started making my own tunes. It seemed quite farfetched and amateur at first, but the right opportunities made all the difference. I’m more of an instrumentalist than a singer, but both my skills got me

recognition. I met Jeeva (aka DJ JeevaBeatz) of Hip Hop Tamizha when I was in college and he played a major role in my debut. I started out playing for Hip Hop Tamizha, and then they gave me the opportunity to sing as well.

Kannale Kannale from Thani Oruvan has become quite a hit.

What are your thoughts?

It’s been super exciting! In fact, hearing my voice like that on the screen, it humbled me. Initially I had sung only for the sample track. But when I heard they were releasing it in my voice, I was taken by surprise. The reception was quite unexpected. It’s my first song and is very close to my heart, and it’s going to keep me reminded of all the right reasons that got me into the industry.

Where are you headed next? Any new projects?

I’m still working with Hip Hop Tamizha as of now. There are talks for a song in Aranmanai – 2, so fingers crossed. I’m also composing more and playing more. Currently I’m working on an independent album and it should done soon. I would like to venture out more in that direction going forward.

Let’s sign off by naming some of your muses, your inspirations.

(Laughs) The muses are plenty. I guess I derive inspiration from my life’s experiences. But a big shout out to Hip Hop Tamizha Adhi and Jeeva, they will always be my mentors, my biggest inspiration and support. And as far as role models go, I draw inspiration from Vishal Dadlani, Yuvan Shankar Raja (I’m a Yuvan enthusiast) and of course, musical maestro A. R. Rahman.

“Currently I’m working on an independent album and it should done soon. I would like to venture out more in that direction going forward”

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Create | Cine Binge

FILMMAKER

ANURAG KASHYAP ON THE MAKING OF BLACK FRIDAY

here is always that one film that blows every one’s mind, a film so real that it looks like fiction and a film so raw that it is too good to be true. Black Friday was that film for Indians–it was dark, gripping and too honest for our audience. Hailed as one of India’s contemporary classics, Black Friday is a lesson in filmmaking itself.

Here we have the filmmaker Anurag Kashyap talking about the struggles of making Black Friday, the writing process, the postproduction and his feelings on the ban of the film

W

hen I decided to make Black Friday, things were at its worst for me. My first film didn’t release, there was so much negativity in and around me. But then I thought I have nothing to lose. In the sense, there was no other way to go, you are up against the wall and you somehow have to just go out and do it. At that point if anybody had given me any amount of money I would have made a film in it and while doing it I figured out what to do and what not to do because we have made films with no money actually. Gulaal was made without money, over a period of time. It just happens, it’s a very organic process.

I just know I like to. If there’s nothing else, I’ll sit down and I’ll write the script in two days so I always try to reach that point where there is nothing left.

Handed over by destiny For Black Friday also, I was only supposed to write it not direct it. It was meant to be a TV series for Aaj Tak. Aaj Tak was a new channel and they wanted to do a six part miniseries at that time which was a great idea and Aditya Bhattacharya who made Raakh was supposed to direct it, Mid Day was producing it and they had seen Paanch and Aditya Bhattacharya loved Paanch so he wanted me to write it and I read the book.

The book had not been released then. Hussain Zaidi was

working with Mid Day and I got the unedited version of the book which was much thicker than what came out. I was so fascinated by everything because 1993 was when I came to Bombay, three months after the blast.

The actual incidents of the blasts kind of went into the background because Sanjay Dutt got arrested then and that hogged the headlines. We only read the headlines, we didn’t read much. But this book gave me a perspective of it. There was a lot that Hussain Zaidi couldn’t include in the book. He recommended that I read the manuscript of a book written by Human Rights lawyer Sebastian. He had compiled this book, which was kind of floating around.

Nobody published that book and it included testimonies of people who were picked-up and arrested and everything.

The irony about Sebastian was that he was one of the lawyers who fought to get Black Friday banned. But the thing is that Voices and this unedited manuscript, it just had so much material that I was fascinated by it. Since it was a TV series, we started writing it down, but I was thinking this should come together as a movie because the idea of a TV series, a six part mini-series didn’t exist in my head then.

Today I would happily turn everything from Black Friday to Gangs of Wasseypur into an HBO series and tell the larger story but it didn’t exist then.

So I kept saying that. Then Aaj Tak suddenly got scared and backed out after reading just the first episode and they said, “We can’t put this out”. So there was this meeting

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between Arindam Mitra who was the producer and Aditya Bhatacharya. The idea was getting abandoned and I was desperate, I was like “No, you can’t do this, you should make a film of this.”

Aditya Bhattacharya looked at me and said, “Do you see a film in it?” and I said, “Yes, I see a film in it.” He said, “Then, why don’t you do it?”

The 36-hour writing marathon So I was literally handed over the film and asked to do it. Then I didn’t know what to do and then I had Devashish Makhija, a very bright boy who was my AD. He was my partner in crime so his job was to do research and I said everything has to be written down in a chronological order in the way it happened. And my room was full of these pasted papers and he was sitting there on the computer. I write with my hand and when I start writing, I don’t stop.

So it was a 36 hours ordeal, longer for Devashish because he did the research and I kept writing, filling papers, kept writing. I would throw the paper, Devashish would type it. I’d write, I’d throw the paper and Devashish will type it. It took me 36 hours and we finished the script.

So it just happened, it’s the way… it’s the stream of consciousness. It just happened, it just flowed out but before that I had to read every material. I read all the material and just to remember the order in which it happened, it was all pasted on the wall and two of us were locked in that room and we just kept writing.

Shooting on a shoestring The shoot was an altogether different yet similarly crazy experience.

Dawood’s house was shot in three different locations–one was in Dubai, one was in Lonavala, the main house, and one was somewhere else. So that house in Lonavala, it was a white house

and we actually had no money and no budget so we went for anything that was cheap.

The way the film was shot was that the entire crew went in buses and we couldn’t afford hotels so we slept in the bus in the night and shot in the day and we moved to the next location.

Our biggest challenge was the blasts that happened in 1993, we were shooting in 2003. And that was when satellite TV had suddenly become very big. In 1993 there was no satellite TV, it was just starting. There was probably The Bold and the Beautiful and The Young and Restless that’s all that was going on. Suddenly in 2003, the skyline of the city had changed because it was all satellite hoardings and people were carrying mobile phones, those big thick ones which didn’t exist in 1993 and I am doing a film which in a way is a period film. The most difficult period to shoot was 1993 for me and I had no money to create a set, so we had to shoot on real locations and we were shooting without permissions most of the time.

Zaveri Bazaar and all those places were so crowded we did not know how to shoot.

That is when I learnt when there is a problem, you always find a solution. Like in my case I was stuck and I had to do it. I couldn’t get out and so I figured out the solution.

One solution was to put the camera on the first floor.

So in the entire film if you see, it has been shot like someone is looking down. I would quietly walk with the actors that this is your trajectory and leave them there. There were 5-6 ADs in the crowd whose job was to just watch out whether anyone took out a mobile phone. So anybody who took out a mobile phone, the AD would go and bang him or cover it with a paper and do something. And that’s how we shot the entire film.

No discussions, please My process of editing has been the same from my first film. I first make a very honest-to-what-I-have-shot longer edit and I show it to people and more often than not, everybody comes out saying, “What is this?” It has happened with Gangs of Wasseypur, it has happened with every film of mine including Dev D. We don’t discuss things. My only process is because when you discuss, they will say something and I will defend myself. So I never encourage discussion. I say, “Go back and write down exactly what you feel.” So I just read and it’s a one way conversation.

So I like to read everything and sometimes I get angry and I trash the mail. Then slowly, something that makes sense stays with you and then I do a second round and call a different set of people and show them the film and ask them if it communicates.

This has always been my process. I think for most of my films I spent eight months to a year on post production. Gangs of Wasseypur I spent one and a half years on post production.

The story of my first suit The most painful moment was the Black Friday premiere. We were dressed for the premiere and I remember I actually got my first suit stitched. The premiere was supposed to happen at Eros and I stepped out of the house, and I went down the elevator and the watchman’s phone rang and he said I was being called back upstairs.

So I was confused. I thought I had forgotten something. When I went upstairs, there was a call for me.

And they told me the court had just put a ban on the film. The premiere was cancelled and we could not release the film. I did not know what to say. Paanch was already banned. Gulaal already after the first schedule had been stopped. Alwyn Kalicharan was shelved. I just went into my room and started drinking and I stayed in my suit for a month. ­ - www.longlivecinema.com

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Create | Time out

IN FULL

SWING Dipika Pallikal is one of the best players of squash in the country.

That’s only scratching the surface reveals Ajay Srikanth

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orld Number 19, Arjuna Awardee, Padma Shri Winner, Commonwealth Gold Medalist, Model and Brand Ambassador of several renowned brands, Dipika Pallikal evidently has more than one feather in her hat. She juggles a lot at the same time, but pulls it off with ease. The face of Indian squash, she singlehandedly renewed attention to the game within the country.

SERVE Dipika was naturally agile and active. Reminiscing on her childhood she says, “I had a comfortable upbringing. I initially became involved in tennis. I started playing squash when I was 6 years old and have not looked back since”. When quizzed on what got her settling on the then unusual sport, she answers “Years ago, I attended a summer camp with my best friend. That’s where I got to know about squash. It was then that I fell in love with the sport.

The sheer love I have for squash is what made me take it up professionally”. She turned pro in 2006, when she was just 15 Oct 2015 | Brew entertainment | 18

years old. At an age when schoolwork seems overwhelming, hitting the court became her priority. “Managing my time was always a challenge, especially when I neared the end of my schooling. I must credit my parents for helping me stay focused with my academics while also encouraging my pursuit of squash at such a young age”.

VOLLEY All her hard work soon paid off in the form of medals, awards and victories. Dipika got her first taste of success in 2011, at the Orange County Open in California. She won her first WISPA (Women’s International Squash Players Association, currently the Women’s Squash Association) title, and went on to win two more that year. However, her maiden title is the closest to her heart. “In a way, that was my breakthrough. I was able to show the world my improved game. The confidence and momentum gained from the first WIPSA title carried on into the next two title runs.”

She has an inflexible patriotic streak. Ask her about her favourite sporting moment and she says, “My proudest athletic moment has to be winning the Gold Medal in the Women’s Doubles at the Glasgow Commonwealth Games.

There is no better feeling than standing on top of the podium with our national anthem ringing throughout the stadium”.

The greatest award an Indian sportsperson can win is no doubt the Arjuna Award. She won it in 2012. When asked about this, she says, “Being recognized for this Award with 24 other inspiring athletes was a surreal experience. The fact that I had won the esteemed Award did not sink in until the ceremony was over”.

Dipika declined to participate in the National Championships on four occasions due to the difference in prize money for men and women. Both her actions and her responses reveal an unwillingness to mindlessly swim with the tide. “Since my decision to forego the National Championships, there have been a lot of positive responses for the cause of gender equality. Whether it is in athletics or in the work force, people should be paid for the effort they put into their craft. In my case, I would only be credited with less than half of what the male champion would get. No woman, or person for that matter, should be valued with partiality. This is regardless of the field they belong to”.

RETURN Pre-game mantras happen to be trademarks for a lot of sportspeople. But Dipika is not one of them. “I don’t really have any rituals. I used to in my junior days, but I’ve grown out of them now”.

So a clear head is more important! Well, that’s good news. Dipika got married to Dinesh Karthik, the Indian cricketer, this year. When asked about her future plans, she laughs and pipes, “Squash, some more squash, have kids and squash again!”

Dipika does what she can to increase the reach of squash within the country.

According to her, the sport has a very bright future in the country. “We have some impressive talents among the young boys and girls currently practicing the sport. Greater the success we achieve at a professional level, greater the publicity the sport will receive”, she remarks.She concludes with an uplifting message “Follow your dreams. The word impossible does not exist. It is your own will and sincerity that allows you to excel in your ambition”.

“Since my decision to forego the National Championships, there have been a lot of positive responses for the cause of gender equality” Oct 2015 | Brew entertainment | 19

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Live | Zeroed In

WHAT’S COOKING? Former Masterchef Australia’s contestant, successful cook, international model and loving mother, Sarah Todd is all set to open India’s first modern Australian restaurant in Vagator Beach, Goa. In conversation with Vilani Senthamil, she describes her new venture and inexplicable love for the country.

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Live | Zeroed In

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t’s been one and a half years since her stint with Masterchef Australia, and Sarah is already well on her way to success. Busy setting up a 400-seater restaurant and shuttling between Australia and India, she is full of energy and barely concealed excitement.

ALL-NEW EATERY Named the ‘Antares’ after the brightest star in the constellation Scorpio, Sarah’s restaurant is an all-new culinary marvel. Ashish Dev Kapur and Joydeep Singh (the men behind Yo China, dimsumbros and the Cyber Hub No. 1, The Wine Company) have partnered with Sarah Todd for this venture. With their entrepreneurial expertise and her skills, the restaurant is sure to drive in a flock of Goa’s hungry tourists. “I grew up by the beach and that’s why I decided to set up my restaurant in Goa, rather than Mumbai”, explains Sarah. Antares has a modern Australian menu with Indian influences. “The restaurant is themed to be a natural and wholesome one. The ambience will be bright, minimalistic and light. My cooking is natural, but my dishes are modern. I guess my restaurant is in sync with that”, she claims.

HER CALLING During her days as a model, Sarah was not much of a foodie. “I never experimented on food. I was totally absorbed in a grounded fitness regime”, she says. Only when she began dating Devinder Garcha, a UK born Indian, she began cooking and trying out different cuisines. “I owe it all to him. We used to cook a new dish everyday! Upon participating in Masterchef Australia, I realised I wanted to pursue food. I put all my heart into cooking and creating healthy, tasty dishes”. So where does she see herself ten years down the lane? “Oh gosh! I don’t know. It’s been a year and a half since Masterchef and I have achieved what I wanted to achieve until this point of time. As of now, I am really enthusiastic to get my restaurant up and

“My cooking is natural, but my dishes are modern. I guess my restaurant is in sync with that”

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Live | Zeroed In

running. Chef Angela Hartnett is an inspiration. I love the fact that she is a woman and has worked her way to being one of the most respected chefs across the globe. She is one of the toughest chefs to work for, and every time I see her cooking away in her kitchen, it takes my breath away. I look up to her and I want to be like that someday. That’s my goal”.

ON LEISURE & LIFE Touring back and forth between two countries, setting up her restaurant and taking care of her son, how does Sarah de-stress? ““To de-stress, I go out to different restaurants to experiment different food.

I love cooking! So I guess my work is by itself quite a leisure”, she laughs. “I’ve been away from my son Phoenix for a few months now. I am going to see him in a few days, so I am really excited. He is a huge devourer of Indian cuisine! Phulkas and Rotis are his favourite. I love cooking for him”. Coming from Australia, it is astonishing to note that she decided to set up a restaurant in India. Her love for India is limitless, she shares. “My favourite cuisine is definitely Australian because it has influences of every other cuisine. We are lucky that way, we have a little bit of everything in the cuisine. Some of the world’s best restaurants are in Australia, so I guess that’s speaks a lot about Australian cuisine. When I visited India after Masterchef, there was so much excitement! Different dishes are welcomed with fervour here and a lot of respect is showered upon chefs. Indians are passionate about everything, especially about food. That’s why I decided to set up my restaurant here”, she wraps up.

“When I visited India after Masterchef, there was so much excitement!

Different dishes are welcomed with fervour here and a lot of respect is showered upon chefs” Oct 2015 | Brew entertainment | 25

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Live | Wardrobe Manifestation

POP COUTURE

Pavithra Sagar and Nikita Kapoor began the concept of pop- up stores in Chennai to bring together the latest trends and styles in clothing for women, all under one roof.

It’s good to know that Chennai is now ready for pop couture to take over! By Vilani Senthamil

Fashion Parade With a first of its kind pop-up store in Chennai, Pavithra Sagar and Nikita Kapoor are crossing one milestone at a time. “Neither of us are designers but we were always into fashion! I studied Business in the USA and specialized in online fashion marketing in the UK. I then worked at Stella Mc Cartney in London and Grazia in Bombay to gain some experience in the field. Pavithra is a Major in Bio-technology, but her passion and love for fashion turned her towards fashion merchandising.

Her keen eye and experience in the fashion world help us source the latest trends right in time”, exclaims Nikita.

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Fashion Quests Their last pop-up featured western wear based on the trends then. They had sourced capes and co-ordinates in addition to vintage florals. Additionally, they were showcasing jewelry from a popular jewelry designer in Delhi Aé-Teē. With two pop-up stores in the past showcasing western wear sourced from all over the world, they are once again back with an exuberant, specially curated collection of Indian designer wear, jewelery, accessories and home decor for the festive season.

Fashion Fete Grilled for further information on this much awaited store, they reveal “We are thrilled to say that some of the designers we are showcasing are leading indian fashion week designers whose collections are not easily available in Chennai. Some of the designers that we will be showcasing are Sonali Gupta, Roshni Chopra, Saumya & Bhavini Modi, Valliyan by Nitya Arora and Lovetobag”.

Aptly themed ‘The Desi Pop Edition’, the collection will be showcased at the Art Houz Gallery on the 9th & 10th of this month. “The concept of a pop-up store is relatively new in Chennai. We basically create a temporary shop with the aesthetics and look of a real shop. For the same reason we have chosen an art gallery for the pop-up. The emptiness of the gallery is almost like starting off with a blank slate!” says Pavithra.

Watch out!

• Their aim with funky fish is to provide a high-end experience.

• Collections include Indian designer wear, jewelery, accessories and home decorespecially made for this pop-up.

• The pricing for clothing starts at INR 7500 and goes up to INR 30000.

• The accessories start at INR 2000 and go up to INR 8000.

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LIVE | Wardrobe Manifestation

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LIVE | Anyone can cook

RECIPE FOR THE MONTH OCTOBER FROM GRT HOTELS & RESORTS

KARUVEPPILAI

YELUMICHAI KOZHI INGREDIENTS MARINATION n 6 nos. chicken drumstick n 75 ml lemon juice n 10 gm ginger garlic paste n 1 egg n 10 gm gram flour n 10 gm corn flour n 10 gm refined flour n 2 gm turmeric powder n Salt to taste

PASTE n 100 gm lemon leaf n 50 gm curry leaf n 3 gm cumin powder n 3 gm fennel powder n 50 gm green chilli

FOR COOKING n 50 ml refined oil

GARNISH n Lemon wedge n Green salad n Fried curry leaves

METHOD n Clean and drain the chicken drumstick with lemon

juice, ginger足garlic paste, salt, egg, gram flour, refined flour, turmeric powder, oil and keep aside.

Let it rest for 20 minutes. n In the meantime grind the lemon leaves, curry

leaves, cumin, fennel, and green chilli to a fine paste. n Add the paste to the marinated chicken, mix well

and check the seasoning. Grill on griddle or in a pan with a drizzle of oil and covering if required. n Turn the chicken occasionally and cook till done. n Serve hot with garnish of lemon wedge, curry

leaves with green salad.

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Oct 2015 | Brew entertainment | 31

LIVE | Culinary Gaffers

SALTRAVAGANZA Salt. Co. No. 531 is conceived as an eclectic and quirky family restaurant with a strong personality in a comfortable laidback Bohemian ambience to let loose and relax.

Read on to know all about how they use bygone Himalayan salt to make their dishes stand out from anyplace in the city!

The Backstory Originated 800 million years ago, Himalayan salt mines were formed when a shallow sea evapourated preceding a recorded geological movement. This created the salt range that stretched for about 300 kilometers (185 miles).The salt reserves at Khewra were discovered when Alexander the Great crossed the Jhelum and Mianwali region during his Indian campaign. The mine was discovered, however, not by Alexander, nor by his allies, but by his army’s horses, when they were found licking the stones. Ailing horses of his army also recovered after licking the rock salt stones! Interesting, is it not? Salt. Co. No. 531 offers all the comfort foods in the world, with this most simple yet significant ingredient salt which has a history dating back to more than 2000 years. The inspiration for modern comfort foods in the restaurant comes from the most simple but a significant ingredient – salt. They have on offer 15 Original Gourmet sea salts harvested organically from all around the world that add the inspired twist to comfort food.

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LIVE | Culinary Gaffers

The Blessing Known for its ability to stimulate circulation, lower blood pressure and remove toxins such as heavy metals from the body, Himalayan Salt has been used for eons to help heal the body and even the mind. It makes the old table salt look a little bit small, doesn’t it? Containing a whopping 84 trace elements, including the big guys like iron, magnesium, potassium, zinc, calcium and more, this ingredient is worth its weight in hand-picked blueberries. n

Use it for serving food:

This is one of the more outlandish ways to benefit from this wondrous product, using slabs of Himalayan Salt to craft platters, bowls, and even chopping blocks. The moisture in the food picks up salt just by sitting on it, so it doesn’t just look fancy,

it also adds health benefits too. Too much, or totally awesome? n

Use it for energy:

This may sound like a contradiction, but you need negative ions in your body to make you happy and energised. Studies have shown that salt lamps increase your negative ions by up to 300% – clearly having an effect on the above factors! Himalayan Rock Salt Lamps remove odours from the air naturally. Televisions, radios, computers, microwaves, transmitters- produce positive ions. Placing a Rock Salt Lamp nearby produces the negative ions required for happiness and improved energy. n

Eat it, of course:

And finally, the most obvious use for Himalayan Salt is to eat it. Add it to anything in place of table salt, and it will not only enhance the flavour of your food but nourish your body with essential vitamins and minerals. Better to add at the end of cooking, so that’s it doesn’t get ‘cooked’ and all the minerals and vitamins stay intact.

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The Belief A Selmilier (as a sommelier is to wines) who is an expert in the knowledge of Salts is available to match the Gourmet salts with different recipes to enhance the meal experience. They have Pink Himalayan Salt blocks from the 16th Century mineshaft in Pakistan to cook Chef’s Signature recipes with minimum use of oil that is very healthy. They also offer Volcanic Lava stones for cooking chef’s signature recipes with one of the oldest methods of cooking on a hot stone. Salt. Co. No. 531 offers open kitchens to interact with the chefs and make your food as you love it.

To match its personality the restaurant offers traditional comfort foods culled from old family recipes with an inspired modern twist to leave you with a happy feeling through the meal experience. You choose comfort foods to positively pique emotions, to relieve negative feelings and increase positive feelings of comfort. On feeling sad or tired, many of us reach for comfort foods such as chocolate, ice cream, or chips. Macaroni and cheese might mean comfort to you. Or perhaps your source of succor is Biryani or Chicken soup or udon noodles . They have researched all the comfort foods of the world and they have them on their menu, ready to order!

“To match its personality the restaurant offers traditional comfort foods culled from old family recipes with an inspired modern twist to leave you with a happy feeling through the meal experience. You choose comfort foods to positively pique emotions, to relieve negative feelings and increase positive feelings of comfort. ”

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LIVE | Hale & Hearty

FUNCTIONING AT

HIGH

SPEED Mundane, everyday life is filled with pushing, pulling, gaiting, rotating, squatting and hinging. Spruce it up and make a deliberate attempt at charting out these activities on rotation.

The result is a fully-equipped workout.Ajit Shetty enlightens us on the need for functional training. By Sanjana Ganesh

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T

he advent of gym training began at small shacks which focused on fixated exercises such as push-ups, pull-ups and squats. With the advent of functional training, local gyms realized that it was easier to create exercises that involved the simmering of maximum calories in the minimum time using everyday chores.

With huge transitions taking place in the fitness industry, purists swear that this is best fitness mantra. Ajit Shetty tells us of the perfect ways to make use of our body in this changing age.

WORK IN PROGRESS Each workout must have a certain flow to it. Since this is applicable to all levels i.e. Beginners, intermediate and professionals, the cycle and the intensity differs. The session consists of the following forms of exercises in the same order:

1 Treadmill 2 Dumbbells (5/2 pounds subjectively) 3 Squats 4 Burpees 5 Lunges 6 Burpees 7 Treadmill The primary and tertiary sections of this workout involve ten minutes on the treadmill. This helps in increasing the strength of core muscles. Any novice must ensure that a step trainer must be present. The completion of one set will take 8-10 minutes ensuring summation of the entire work out in half an hour. The expulsion of energy will leave one refreshed and ready to face the challenges of the day.

The concept of functional training arose due to the shift from uneven to even surfaces. Prior to being used in contemporary life, functional training was used to help sports players heighten their game. More intense versions of this work out are referred to as Bootcamps or the Insanity.

As one’s own bodyweight is used in order to complete training, the strengthening that occurs isn’t synthetic. Ajit Shetty strongly advises people not to be carried away by pictures of body builders with six pack abs. He claims that people downloading apps in order to develop their bodies may not be guided properly in the process of the workout.

“Muscular people start panting after they run for five minutes. This helps in increasing VO2 max” says the gym guru. He believes that due to this workout, one is able to build energy in the cardio-vascular region as well as regulate the way they function in life. “The number of injuries is almost zero thanks to the use of the Swiss ball and medicine ball. It is also far more challenging than other forms of exercise.”

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To have a a fit body, the proportion is as follows: 70% Diet 20% Workout 10% Rest

EATING RIGHT The greatest mistake that humanity makes is when it decides to make decisions based on taste.

According to Ajit one must eat only when hungry and avoid all forms of sugar to keep body in shape. He strongly advices his trainees to stick to their roots and eat the food that they’ve grown up with. “It is a simple case of expenditure and intake” he says. It is not wrong to eat rice or wheat as it is the staple diet of most Indians.

It becomes important to have constricted quantities at regular intervals to ensure weight loss is of apparent.

The law of the fatal flaw must be negated.

WORK IT OUT Be consistent.

Take care of what you eat.

There are no short cuts.

LIVE | Glimpses Within

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BANISHED IN BANDIPUR Visit Bandipur National Park and let the bird callswhisper the open secret of the universe that Goethe fondly speaks of. By Sanjana Ganesh Like Lakshmana, one volunteers to be banished in the forest of Bandipur. Tigers saunter lazily as human beings cage themselves in this omnipresent greenery. The paradox however, causes no harm. Located in Karnataka, Bandipur National Park is seminal to the Nilgiri Biosphere Reserve belt. Enjoy the rare views of one-upmanship that nature provides as basis for a spectacle. Exile yourself away from the glare of city lights and lose yourself in this jungle version of The Trueman Show. Bandipur awaits.

EAT

STAY

DO

Local Eatries

Windflower Tusker Trails

Safari

Local Eatries outside the reserve offer a variety of lipsmacking snacks and meals at nominal rates. Try out indigenous kannadaiga food and experience the flavour of the area. All produce is fresh.

Wildflower Tusker Trails promises that the forest would come alive when looked at through the window panes.

Lounge in your very own sit out or enjoy as you plunge into the infinity pool. The hotel also arranges transportation to and fro for extra cost.

What’s a forest without a safari.

Stomp through the rivulets of nature as she exposes her decadence to the world. Watch out for pug marks as tigers surround the perimeter. You might also encounter wolves, elephants and a wide variety of flora and fauna.

The resorts All of the Hotels mentioned have fully-functioning multicuisine restaurants that treat the taste buds to a variety of flavours. These include the likes of portable barbeque grills tosoft ravaidlis

Dhole’s Den This hotel derives its name from the endangered but amiable dog from the region, Dhole. With a beautiful nature trail that tailors itself for jogging and hikes, the den works well for those who are looking for some activity. If you are going as a group, don’t forget to ask for discounts!

The Serai Who thought gazing at stars would score points on the holiday list? The Serai at Bandipur is for the introvert.

With a furnished writer’s desk and a readily available minibar, it is paradise for a novelist with a writer’s block. The hotel also offers perfect conditions to cutoff all human connections making it a misanthrope’s haven.

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Village Visit Take a peek at village life and experience rurality at its minimalistic best. Festival seasons provide chances of running into fairs that may comprise of fun, frolic and sights of a joyous village. Foodies and amateur cooks have the opportunity of learning to make local dishes.

Trekking For those seeking adventure and higher thought, climbing trains and trekking paths have been carefully laid to facilitate maximum interaction with the osmosis of life. Bathe in the sundries of inane things as you reach Bandipur’s highest point at 1455 meters.

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LIVE | Glimpses Beyond

SINKING IN

SCOTLAND Somehow, all the intermediate spaces that exist in Scotland attain majesty. Is it the magic in the air or the taste of the beer?

Brew takes you through the high and the lowlands of this scenic country.

By Sanjana Ganesh

T

he archaic

essence of Scotland is

similar to the smell of an old book. It is reminiscent, unadulterated and indescribable. Castles set tone to the grandeur, green kilts lie neatly draped, bagpipes are sounded on occasions and

“Scotland was a very special holiday for me because the time we

sheep flock like clouds on

went was very beautiful. The green trees, the white lambs and

the ground. “A thing of

the blue sky were very picturesque. My interest was also to go to

beauty is a joy forever”

the distilleries by the bay side. It was a great experience for me to

said Keats. Scotland is an

go to great names such as Glen Fiddichand & other big names to

embodiment of this line.

observe how the proportion of water affects the taste of whiskey.

Here is a rundown of the

The best thing I brought back was the recipe for the fried mars.

best places to visit as you

We’ve introduced that the Raddison Blu’s new restaurant Salt”

launch yourself in this

- Vikram Cotah, Vice President of GRT Hotels & Resorts

world of eloquent desire.

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TREATS The Grain Store consistently delivers the best Scottish meat and fish and does a version of the beef and lamb venison that never fails to impress. With a quaint little dining room, moody lighting and bare walls, it provides the best view of the perfect Victoria Street.

SCENES At the heart of the city lies the seat of

CASTLE AWAY

mansion set in

the Edinburgh

8 hectares of

throne. As a magnificent

HAUNTS This 17th century

example

of the country’s military prowess, architecture and philosophy, the Castle spreads over an area 35,737 a meters. It provides an allencompassing view of the city that thrives on the old while merging the new. This huge establishment goes hand in glove with the rustic tones of the knightly atmosphere. Built in the 12th Century, the castle has seen wars, myths, ghosts and slaves.

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parkland, complete with peacocks and a highland castle will leave you at a loss for words.

Prestonfield House is comfortable and majestic. Visit this place to experience true purple blood hospitality.

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TREATS Loch Ness is the home to some of the most divine spectacles

MONSTERS

AHOY

of nature. Visit the ruins of one

banks or walk along the rugged trail for a brisk hike. The second largest loch in Scotland offers you more than the stereotypes surrounding Nessie, the monster.

Let the sights and sounds consume you as you make your way to this wonderful lake. To aid you on your witch hunt of the monster, visit Loch Ness Centre and Exhibit for tales surrounding the legend.

Inverness & Loch Ness is a historic monument in itself.

of Scotland’s largest castles, Urquhart Castle, perched on its

HAUNTS

With tours around

SCENES The Dores Inn is a country pub that specializes in the best of Scottish produce from haggis, neeps and tatties to haddock and chips. The Inn furnished with old church seating provides a fantastic view of Loch Ness and even has a special vantage point for monster spotting.

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this castle turned hotel, guests can choose the suite they want to stay in. Due to their niche setup, the hotel is normally overbooked. Plan in advance if necessary!

TREATS When visiting The Three Chimneys, one is never allowed to forget the glories of Scotland. With a menu that reflects Scottish cuisine, the restaurant is like a photo-op with the best of the country packed with a punch. Do not forget to try

SCENES Skye is calm and

CLEAR SKYES

picturesque when

fine malt whiskey as

the weather

you relax by a real log

suits the time of the year.

HAUNTS Want to sip on some

Visit it in

March and be awed by the silence of the mountains and the beauty of its pastures. It is a haven for hikers and mountaineers alike. Take a wild swim in the crystalline waters of Glen Brittle’s Fairy Pool, escape in the glorious landscape of seabirds or just walk along the beaches and be transported to a distant land.

out the marmalade pudding!

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fire? Toravaig House set amidst the world of Skye’s benevolent bounty of nature.

The hotel also offers sailing trips to the outer isles. Be one with the greenery and dwell in romance as Toravaigsets some lapses in time.

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LIVE | What’s new?

BEHOLD THE SACRED STONE Have you been in search of the perfect rock to adorn your finger? Viswa & Devji are all set to launch their stores in Chennai and add feathers to their jeweled crowns.

Exclusivity is unique to this chain as it caters to the whims of all people in need of precious diamond jewelry.

BEADY EYED Mayasarc, an online designing store has bedazzled a clientele spread across 5 continents and 12 countries. It has recently spread its wings and has found home in Chennai. Catering to those with ethnic tastes, this collection comes out as a strong pitch to buyers across all ages.

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FASHNION, ONWARD Siddharth Shashankan’s design studio Hangar Atelier completes six years this October.

Adorning different shades of the colour pallet, this studio finds that its idiosyncrasies lie in the plush fabric, sharp cuts and impeccable fit. This is a clarion call for all lovers of fashion.

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Swimming pool I Squash Courts I Indoor Gym I Tennis Courts I Spa and Salon I Sports Bar I Multi-specialty Restaurant I Open air Party Lawns I Spacious Guestrooms Swimming poolpool I Squash Courts I Indoor GymGym I Tennis Courts I Spa andand Salon I Sports BarBar I Multi-specialty Restaurant I Open air Party Lawns I Spacious Guestrooms Swimming I Squash Courts I Indoor I Tennis Courts I Spa Salon I Sports I Multi-specialty Restaurant I Open air Party Lawns I Spacious Guestrooms

For Membership: Call 044 4749 2200 | Email: mwcclub@mahindra.com | mwcclub.mahindraworldcity.com F o Fr oMr eMmebme br e s hr si ph :i pC: a Cl la l0l 4044 4 | m| wmcwc cl uc bl u. m l dr cl di tcyi t. cyo. cmo m 4 744794 2 9 220200 |0 E| mEami la: i lm: wmcwc cl uc bl u@bm@amh ai nh di nr ad .r cao. cmo m b .amh ai nh di nr ad w r aowr o