November 23: The Winter Edition, The Pani Puri Special by The Indian Trumpet

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editor’s note

It’s been a while, hasn’t it? So, just as your OTT platforms refresh your memory when they return with a new season — let me recap the journey of The Indian Trumpet for you. It was the summer of 2013, and yes, it does feel that it was quite a long time ago when this magazine came alive. I had this idea to create a magazine — where we’d (mostly) take a moment to celebrate the colour, culture, and chaos of India — all that we as Indian expats, or even as Indians living in the country craved and got nostalgic about. Little did I know that many lovely people would join hands to build a community, and not just the magazine. From then until now, The Indian Trumpet has celebrated the quirks of being an Indian — from our chai to pickles, our middle-class habits to our childhood games, and more. We also took a moment to get angry when we felt our country had wronged us.

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We grew larger, as Indians all over the globe, read and shared The Indian Trumpet. Yes, running the magazine was an insane idea back then, and more so now as we re-launch the magazine in the winter of 2023. We’re now waking up after a tiny nap, as we’d occupied ourselves in nurturing stories elsewhere; and we’re waking up in a different world — where reading magazines is getting labelled as an archaic activity, stories have a shelf life of 24 hours, and content for consumption is not only more than what we can handle but also is available across more mediums than what one can imagine.

Purva Grover Founder-Editor Dolly Goel Art Director

Yet, we’re back, back in the times when many magazines run by large publishing groups have shut shop.

Michael Gomes

Why are we doing this? Strangely enough, that’s one question, which doesn’t bother any of us Trumpet Blowers. For, other than being supported by many equally insane individuals, we still haven’t lost faith in the power of storytelling and journalism, as we once knew it. We’re comfortable with the idea of ‘what if’ we’re not able to make a huge difference, gain massive readership, and more — we’re here to simply tell you the Indian story and hope you can narrate the tales to your friends, families, and future generations.

Samina Amoji

So, shall we? Once upon a time…

Drishtee Johar

Features Head

Features Writer Joaquim Gonsalves Podcast Producer Vishal Bheero Features Writer

Social Media Executive

There was a bunch of people, who realised that there was nothing more comforting than a plate of Pani Puri! A few others joined this bunch and gave this plate of Indian snacks various other names — Gol Gappa, Puchka… and as was expected nobody objected, instead they all decided to stand in a queue, waiting patiently for their turn to be ‘served’ by the bhaiya (the street food vendor); and everything else as they say is history. Over spicy, tangy, and sweet servings, the bunch developed quirky habits of asking for an extra puri (complimentary) from the bhaiya, slurped down bowls full of extra pani, debated over how the ‘not-so-clean’ portion always tasted better than the ‘five-star’ street food experience…. And that’s the story we bring to you in the Winter Special, The Pani Puri Edition. Till we meet next, happy tooting

Contacts: Purva Grover, founder & editor theindiantrumpet.com All queries to be addressed to theindiantrumpet@gmail.com The Indian Trumpet Magazine is released in quarterly installments, a year. It is available to the readers absolutely free of cost on the portal theindiantrumpet.com.

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Purva founder-editor editor@theindiantrumpet.com

Rights: All rights reserved. The writing, artwork and photography contained herein may not be used or reproduced without the express written permission of The Indian Trumpet. The views expressed in the magazine are not necessarily those of The Indian Trumpet. All efforts have been made while compiling the content of the magazine but we assume no responsibility for the effects arising there from. We take no responsibility of the availability of the products mentioned in the various sections of the magazine. Reprints as a whole or in part can be done only with written permission from The Indian Trumpet quoting “The Indian Trumpet magazine” for texts and pictorial material. Signed articles do not necessarily reflect the opinions of the editor. No responsibility can be taken for the loss of unsolicited manuscripts, photographs or artwork.

HAPPY TOOTING We’re storytellers, who happen to be on social media. Toot along!

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Indian Trumpet Loud, louder, loudest... Let's make some noise! We'd love to hear from you. Write in to us with your suggestions at

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Why it’s impossible to match up to the original ‘Don’? Comparisons are inevitable when it comes to sequels or remakes, but Amitabh Bachchan’s 1978 movie remains a masterpiece 14 THE GLOBE AND THE GULLY Desi picnic with chai in the mountains Childhood picnics can be fun, especially when you explore uncharted territories, with cousins and chai 16

DAILY DRAMA

Dear Doordarshan, you are dearly missed! Although digital platforms and modern television have changed the way content is consumed, Doordarshan’s legacy of serials will always hold a special place in our hearts

follow the noise

TRUMPET LEAD

No one can eat just one! Some like it hot and spicy, some like it sweet while some prefer to have it only when the pani (water) is cold! Whatever your choice is — we know that no one can eat just one!

Bur Dubai or Karama: Dubai, where is the best Pani Puri? Join us as we head to sample Pani Puri in Dubai that may perhaps offer stiff competition to recipes from India

Pani puri? All roads lead to Karama, Dubai Sampling Pani Puris at Dubai’s ‘Khao Galli’ aka Karama

Golgappas on the Dubai waterfront Everyone loves the fare at Kailash Parbat

What is a deconstructed Pani Puri? Call it molecular gastronomy, or whatever else, in this case, the looks may be deceptive

Serving now Neighbourhood bhaiya’s ‘secret recipe’

Love notes to the Pani Puri by the devoted! Dubai foodies share their love for the Indian snack and the memories around it.

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The Mumbai-style ragda Pani Puri A vegetarian restaurant in Dubai uses molecular techniques to enhance the dining experience by creating a visually stunning version of this classic street snack

The best Pani Puri I’ve ever had was at Delhi’s Chandni Chowk The Pani Puri in Dubai is not very different from what you get in India, reckons Chef Faizan Ali, head chef, Khyber, Dukes The Palm, Dubai as he shares his thoughts on the much-loved street snack

Bhaiya, extra pani dena! It’s a tradition to ask for extra water and puri after a plateful!

TRUMPET TASTES

Afghani food is a delicious & soulsatisfying alternative to an Indian palate From Chicken Kabuli Pulao to charcoal-grilled kofta, Kishmish, an Afghani restaurant in Dubai, offers an abundance of flavourful items that will please even picky eaters 42

IDHAR UDHAR

Tales of the Indian Terrace In India, every terrace has a tale to tell, it’s the breathing space of a house and a hub for a host of activities 46

DESI LIT

Dance Like A Man, the story retold A 90-minute production staged in Dubai, where the characters/actors owned the stage and the attention of the audience, which in the era of OTT and smartphones is a tough one to hold. 48

LAST WORD

In Sanskrit, ayur means life and veda means knowledge Ayurvedic skin care isn’t a new concept, homemade natural solutions have been in use in India for centuries

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Why it’s impossible to match up to the original

‘Don’?

Comparisons are inevitable when it comes to sequels or remakes, but Amitabh Bachchan’s 1978 movie remains a masterpiece words Michael Gomes (with inputs from Vishal Bheero) theindiantrumpet.com

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A remake of a classic movie rarely matches or surpasses the original. Having said that, we feel this rule certainly does not apply to all films. Let’s take the case of the 1978 blockbuster hit ‘Don’ starring Amitabh Bachchan, Zeenat Aman, and Pran and its 2006 sequel that had Shah Rukh Khan (SRK) in the lead role. Fans were divided in their allegiances when it came to SRK’s ‘Don’. While many of them wholeheartedly supported King Khan’s version, we are in favour of Bachchan’s ‘Don’, which became a cult classic after it was released. Now, we hear that filmmaker Farhan Akhtar is working on ‘Don 3’, and he is already receiving a lot of flak for replacing SRK with Ranveer Singh (RS). Hardcore fans are averse to the idea and cannot accept the fact that their favourite star is being replaced by Singh. In a recent interview, Akhtar explained that he ‘wanted to take a certain direction with the story, but somehow he and SRK couldn’t find common ground’. The director also said that he’s excited to have Singh on board to reprise the epic character. However, for us, whether it’s SRK or RS or any other actor, no one can do Don like Big B. Those classic dialogues in the actor’s deep baritone voice and swashbuckling style like “Don ko pakadna mushkil hi nahin namunkin hai” or “Don ka intezaar toh gyarah mulkon ki police kar rahi hai” are epic.

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There is so much to write about the original ‘Don’. How can we forget those unforgettable lines penned by scriptwriting duo Salim-Javed or the portrayal of memorable characters by Pran, Iftekhar, and Zeenat Aman, or songs like “Khaike Paan Banaraswala” which became an evergreen hit and is loved by music lovers even today? Legendary singer Kishore Kumar even chewed a paan while recording the track as he wanted

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The original ‘Don’ was made at a time when an archetypal hero rebelling against the system and becoming a messiah to the poor greatly appealed to the audiences. While in ‘Don 2’, the characters and the backdrop have been given a glossy sheen to engage a new generation of cinegoers.

the playback to sound authentic. While the original movie’s action scenes, car chases, and plot were fresh to the audience and it set the bar very high. We would also consider giving the sequel a few brownie points. What cannot be denied is that SRK used his signature charm, swagger, and style to make the movie appealing and watchable. Moreover, some of the songs featured in the original ‘Don’ were recreated quite well. Hit tracks like “Khaike Paan Banaraswala” and “Arre Diwanon Mujhe Pehchano” or Asha Bhosle’s “Yeh Mera Dil” were made peppy, jazzy and energetic to keep with the times.

Comparisons are inevitable when it comes to sequels or remakes. The original ‘Don’ was made at a time when an archetypal hero rebelling against the system and becoming a messiah to the poor greatly appealed to the audiences. While in ‘Don 2’, the characters and the backdrop have been given a glossy sheen to engage a new generation of cinegoers. The original movie’s action scenes, car chases, and plot were both fresh to the audience and also set the bar very high. But for us, the original is a classic and will remain our favourite pick.

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theindiantrumpet.com

Michael Gomes is a veteran journalist with vast expertise on several topics. His speciality ranges from grub to music and everything else in between, as well as interviews with celebrities from both Bollywood and Hollywood. When he’s not busy typing stories, he chops away in the kitchen or plays his favourite tunes on the guitar.

Desi picnic with chai in the mountains Childhood picnics can be fun, especially when you explore uncharted territories, with cousins and chai words Indu Sundaram

It often happens that some of life’s best experiences come from unplanned detours and venturing into uncharted territories. This once happened to us.

most of it was blown away by the power of the wind. Luckily, the chutney sandwiches survived and we didn’t have to starve.

I have fond memories of a picnic that took us on a thrilling mountain trip. During one of our childhood vacations in India, one day, my cousins and I planned to go on a picnic. I don’t remember clearly how it happened, but during the journey, we spotted a mountain near Birla College, Kalyan, Dist. Thane (Mumbai suburbs). All of us got so fascinated with it that we decided to climb the mountain, even though it was not part of our original plan.

We had also carried tea in a flask, which, surprisingly, remained steaming hot. Following this, we all got into a sing-song session and cracked jokes until our stomachs hurt. But a while later it started getting a bit uncomfortable. The afternoon sun can get really hot during May.

the globe & the gully

None of us had prepared for this unexpected adventure. We were not geared or well-equipped to trek the mountain – no track shoes, sweat pants, or any other climbing aid.

We then decided to end our picnic and climb down the mountain. The descent was scary. The slope was steep and there were just a few rocks that we could hold on to during our downward trek. However, all of us managed to reach safely and return home in one piece. It was one of my most memorable childhood picnics.

However, we managed to reach the top of the mountain without any difficulties. It was very windy on top, but the view was great. The force of the wind was so strong that all the food that we had carried with us started flying in the air the moment we took them out of our picnic boxes. It was hilarious to see foodstuffs like vadams (rice wafers), kurmura, and potato chips levitating above the ground and doing a Tandav Nritya dance performance in the air. While some of us managed to save some picnic food,

Indu Sundaram is a Reiki practitioner ( healer), a pet lover having had three cats at one point, and an art enthusiast with a penchant for music, writing, cooking, painting, and travelling. Born & raised in Mumbai, she worked in areas of education, HR, and healthcare. Upon getting married, she moved to Dubai where she lived for seven years. Currently, she is settled in Muscat, Oman.

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None of us had prepared for this unexpected adventure. We were not geared or well-equipped to trek the mountain – no track shoes, pants, or any other climbing aid.

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daily drama

Dear Doordarshan,

you are dearly missed! 16 theindiantrumpet.com

With an abundance of OTT platforms, we are spoilt for choice, and the line between reel and real is blurring fast. Although digital platforms and modern television have changed the way content is consumed, Doordarshan’s legacy of serials will always hold a special place in our hearts. words Samina Namoji

When it comes to home entertainment, there is no greater convenience than the OTT platforms. It’s like a marriage made in heaven. It has truly been a gamechanger, providing endless hours of enjoyment at our fingertips. But long before OTT, there was the cable TV, with its reliable signal and diverse content, it once gave tough competition to Doordarshan — and became a household staple, offering something for everyone. And before all of it, of course, we had our very own Doordarshan (aka DD) – India’s public broadcast service. DD played a vital role in shaping the television landscape in the country. Serials like ‘Hum Log’, ‘Malgudi Days’, ‘Surabhi’, and ‘Dekh Bhai Dekh’ were known for their ability to connect with audiences across linguistic and cultural barriers. This is one of the reasons, the late ’80s and ’90s are often referred to as the ‘golden era of Indian television’ when DD used to broadcast epic shows like ‘Ramayan’ and ‘Mahabharat’. These serials were not just a means of providing entertainment, but also a reflection of our ancient values, traditions, customs, and culture. I still remember, on Sunday mornings, while the family would be fast asleep, I would quietly slip out and go to our neighbour’s house to watch ‘Rangoli’, a show featuring old Hindi songs. My friend’s mother would serve us rusk bought from the nukkadwala shop along with hot malaiwali chai. We would then roll out a battered, old chatai and take our seats in front of the television set.

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daily drama

Back in the day, it was a matter of pride to own a television. The TV set was mounted inside a wooden cabinet with legs and shutters. Whenever we would want to watch a show, the shutter would be opened by a knowledgeable, senior household member who would be responsible for operating the TV. On Sundays, there would be non-stop entertainment programmes, and for us kids, there were shows like ‘Jungle Book’, ‘Captain Vyom’, ‘Chandrakanta’, and more. As we didn’t have the liberty to flip channels or rewatch a show the next day, we ensured that we sat down to watch them uninterrupted, and to our heart’s content.

elders would be busy chatting over cups of steaming hot chai and pav. As opposed to the luxury that cable TV offers these days, one of the major challenges that DD faced in those days was unreliable reception. A gust of wind or bad weather would often result in a break in the transmission and a blank screen. But our home techies had come up with indigenous ways to tackle the issue.

Very few households could afford to own a television set in those days, and even if they did, it would usually be a black and white one as these sets were more reasonably priced than coloured ones.

Two people would be assigned to do the job, one would go to the terrace of the building and keep on slowly turning the antenna until the reception improved while the other person would stand in front of the TV and shout out instructions until the desired effect would be achieved. Communication between the duo would include instructions like “Aaya kya? Ab dekho? Thoda left le lo, thoda right. Clear hain kya?” It was a primitive and amateur solution but it always worked.

Watching shows in colour were surely more fun, hence we used to seek friends who owned colour TV sets and drop by their houses to get our dose of kids’ shows while

However, things changed with the arrival of cable TV. We were treated to some fantastic shows that catered to all ages. But it was Ekta Kapoor who brought about

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a revolution of sorts in the television industry with her ever-popular ‘K’ brand of serials. If Komolika was the epitome of a vamp, then Tulsi and Parvati were the ideal bahus. Her shows were so addictive that housewives would be willing to forfeit any important engagement so that they wouldn’t miss out on a single episode of her saas-bahu serials. Who can forget the uproar when the makers of the series chose to bump off Mihir Virani? The nation went berserk. Such was the craze for these larger-than-life characters. Now, with an abundance of OTT platforms, we are spoilt for choice, and the line between reel and real is blurring fast. Although digital platforms and modern television have changed the way content is consumed, Doordarshan’s legacy of serials will always hold a special place in our hearts.

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Samina Namoji was born in Karnataka India, and brought up in the UAE. She is currently residing in Muscat, Oman. She is the classic example of a third-culture child. She has a degree in BSc. A homemaker published poetess, and an author — her favourite genre is horror and she has written many short stories in this category. A creative soul by nature she also dabbles in DIY, painting, calligraphy, and home decor.

No one can eat just one! Some like it hot and spicy, some like it sweet while some prefer to have it only when the pani (water) is cold! Whatever your choice be — we know that no one can eat just one! words Michael Gomes

trumpet lead

This popular street food that needs little introduction, has caught the imagination of culinary experts from all around the world. Also called Golgappas (in north India) and Puchkas (in the eastern parts of the country), these little puffed wonders stuffed with a variety of fillings, topped with khatta or meetha chutney and savoury mintflavoured pani, are a treat any time of the day, any day. We in Dubai, though thousands of miles away from our homeland, are fortunate to relish some of the best varieties of this dish in town. Some of the options available here will even give original recipes from our home turf a run for their money. For the uninitiated, a Pani Puri is simply a fried, crispy hollow puri (wheat or semolina) that is filled with cooked chickpeas, potatoes, boondi or sprouts and topped with spicy jal-jeera-like water and chutney. A word of advice though, to devour and relish a Pani Puri in its true spirit, one should be prepared to roll up their sleeve and get their hands dirty while keeping the mouth open as wide as that of a yawning lion.

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Bur Dubai or Karama:

Dubai, where is the best Pani Puri? Join us as we head to sample Pani Puri in Dubai that may perhaps offer stiff competition to recipes from India words Michael Gomes

trumpet lead

While there has been a raging debate among Pani Puri aficionados on which neighbourhood in Dubai serves the best ones – Bur Dubai and Karama seem to be the most desired by residents. From traditional to fusion preparations, here are some must-try places in town that serve some of the best varieties. Call it soul food or comfort snack, there’s no denying that the Pani Puri at Mini Punjab, located at Meena Bazar, will instantly lift your mood, and foodies swear by this. In a recent unofficial survey, a large majority (more than 60%) of the Pani Puri consuming community gave Mini Punjab their seal of approval. Nestled in one of the by-lanes, near Astoria Hotel, this eatery serves the crispiest puris on this side of town. The puffed puris are packed with a delicious mix of potatoes and boondi. You could choose to have it spicy hot or syrupy sweet, the counter chef will happily stuff your puri with the right blend. Every morsel is worth

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There’s one for everyone in Bur Dubai

the drive to this busy neighbourhood. While there, if you happen to have a large appetite and want to try some more varieties, and don’t mind driving through the bumper-to-bumper traffic, then we suggest you park your car at the RTA multi-storey facility behind Central Bank and walk down to Rangoli. Known for their Gujarati-flavoured favourites, their Pani Puris surely warrant a revisit. Their flavoured pani is a bit on the spicy side, but that’s what will make every mouthful of this tangy, savoury liquid want you to return to this place once more. Also hidden in one of the by-lanes of Al Fahidi Street is Vaibhav. These guys are one of the veterans of Indian street food. Forget their popular Pav Bhaji or Koki Parathas, their Pani Puris are unique and for a change, have the chef stuff the puri with some minced onion and tomato, and the result is an explosion of flavours in your mouth.

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Pani puri?

trumpet lead

All roads lead to Karama, Dubai

Join us as we head to sample Pani Puri at Karama, Dubai that may perhaps offer stiff competition to recipes from India words Michael Gomes

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We step into what has literally become Dubai’s ‘Khao Galli’. Karama has it all. Name it, Chinese, Thai, Vietnamese, Nepalese, Italian, and of course, Indian cuisine from practically all corners of the country. As the sun settles down and the street lights come on, this neighbourhood comes alive as hungry diners line up in queues, eagerly waiting to be served. Some fan favourites for street food here are Chaat Bazaar, Urban Tadka, Mumbai Masti Juice Center, Bol Gappa, Patiala House, Elco and Mr Chaat located outside BurJuman Metro station, which serve the needs of hungry, exhausted commuters returning from their daily grind.

Pani Puris at Dubai’s ‘Khao Galli’ aka Karama Chaat Bazaar and its neighbours Urban Tadka and Mumbai Masti Juice Center are centrally located near Sheikh Hamdan Colony. It’s almost impossible to get a seat at these street-side joints after sunset. However, if you happen to visit these joints and want to dig into their specialities like Bhel Puris, Samosas, Vada Pav or Pav Bhaji, it’s their Pani Puri that make for the most worthy starter. Check out fillings like ragda (white peas), channa, sprout, boondi or potatoes. Each puri, once dunked in the flavoured pani ka matka will fire up your taste buds the moment you devour it. A two-minute walk from Sheikh Hamdan Colony will take you to a junction dotted with scores of other eateries like Gujarati specialists Fafda Jalebi, Nukkad Pe Bhukkad and Mirchiwala. Our favourite place to drop is the Punjabi dhaba-styled eatery Patiala House, and there’s a good reason for that. Their chaat counter serves a divine Pani Puri for just Dh15, and that too unlimited. Have it hot and spiced up or simply sweet, you can get the most out the popular street snack at this joint.

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Golgappas on the Dubai waterfront A quiet evening, easy on the pocket and the serenity over some desi bites, what else does one need? Everyone loves the fare at Kailash Parbat.

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words Michael Gomes Foodies wanting to get away from the hustle and bustle of Karama and Bur Dubai, and wanting to taste their favourite street snack in quieter environs should take a drive down to Al Seef Creek waterfront. This tourist destination has ample basement parking, for free. We would suggest they take a walk to Kailash Parbat, which is one of the premier Asian joints alongside a row of top eateries on the waterfront. Just sit back in the al fresco settings and savour this mouth-melting dish as you watch the sun set behind the horizon while dhows chug lazily across the creek. We’d go there for a quiet evening out, and by the way, the prices here won’t put a dent in your wallet. The view and serenity are of course complimentary.

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What is a deconstructed

Pani Puri?

Call it molecular gastronomy, or whatever else, in this case, the looks may be deceptive, but a spoonful of this modern, fusion version, is sure to satiate your hunger for Pani Puri. words Michael Gomes

Talk about innovation, whoever thought the humble Pani Puri would feature in a fine dining menu? It did, at Dubai’s Trèsind Dubai. Check out their Deconstructed Pani Puri. Chef Himanshu Saini created this dish by separating the ingredients and presenting it in tiny spoons without puris. The mint-flavoured pani is spooned into a solution of Sodium Alginate to form green gel-like bubbles which are then immersed in cold water and served with yummy tamarind chutney and crunchy boondi on spoon. You

have to pop the ingredients of the entire spoon in your mouth one go – just the way you’d do with a traditional Pani Puri – and what you get is a myriad of flavours and textures that’ll make you go for a second helping. Call it molecular gastronomy, or whatever else, in this case, the looks may be deceptive, but a spoonful of this modern, fusion version, is sure to satiate your hunger for Pani Puri. While these are some that made it to our list, there are several hole-in-wall type eateries in Dubai that serve this divine snack in its true form. For an affordable but tasty experience try Khatta Meetha, Just Vada Pav, Kaati Express Swadist, or Swedes in Karama, or head to tried and tested establishments like Puranmal or Bikanervala.

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Lovers of fusion cuisine should give the chocolate-coated Pani Puris at the Bollywood-inspired restaurant Gol Gappa, located close to the Karama Central Post Office, a try. Stuffed with the goodness of brownies, the sweet twist given to this time-tested favourite surely deserves a mention for its innovative preparation.

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Serving now: Neighbourhood bhaiya’s ‘secret recipe’

The pani is often made with secret spices that the neighbourhood bhaiya will never ever tell you about, but Chef Faizan Ali of Khyber, Dukes The Palm has been generous enough to share his finger-licking, easy-to-make at-home Pani Puri recipe with us. While his recipe makes liberal use of ingredients, we find his method easy to follow. Moreover, most of the items mentioned in his recipe are easily available at most grocery stores in Dubai. So, let’s put the iron kadai on the stove and attempt to replicate Chef Faizan’s Pani Puri, who knows, our preparation could perhaps outdo the neighbourhood bhaiya’s ‘secret recipe’.

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Ingredients:

1.5 cup water

For the dough ¾ cup coarse wheat flour or all-purpose flour ¼ cup rava (semolina) 1/3 cup water or as required Oil for frying

Additional spices for the pani 2.5 cups of water 2 tbsp ground masala 1 tsp chaat masala 1 tsp black salt ½ tsp dry mango powder ½ lemon juice ¼ cup chopped onion (optional) Salt to taste

For the pani 1 cup coriander leaves ¼ cup mint leaves 2 green chillies 1-inch ginger Salt to taste ½ tsp lemon juice Some ice cubes Dry spices 2 tbsp coriander seeds 1 tbsp cumin seeds 5 dry Kashmiri red chillies For the tamarind pulp ¼ cup tamarind ¼ cup jaggery

Method: Pani puri water Put coriander leaves, mint leaves, green chillies, ginger, salt, lemon juice, and ice cubes in a mixture jar. Grind it into a thick paste. Now in a pan, add coriander seeds, cumin seeds, and dry Kashmiri red chillies. Roast it on a low flame until the mixture is slightly golden brown. Cool the mixture and grind it into a coarse powder. Keep it aside. Then in a pan, add tamarind, jaggery, and water. Mix well and boil the mixture on medium-low flame until tamarind becomes soft. Cool down the mixture and use a sieve to separate the coarse ingredients. Then in a mixing bowl, add 2.5 cups water, ground masala, green paste, chaat masala, black salt, dry mango powder, salt, and lemon juice. Mix well. Stuff the puris and serve with the pani and masala.

mixture into a tight and stiff dough. Cover the dough with a moist cloth and keep aside for at least 1-2 hrs. Now take a small, ball-size dough, then grease a rolling board with oil and thinly roll the dough to make the small puris. Put oil on medium heat. Now fry the rolled puris in batches and sprinkle some hot oil on it while immersing it. The puris will puff up immediately due to the moisture content. Fry all puris in the same way. Potato masala stuffing In a mixing bowl, mash boiled potatoes with your hands. Add boiled chana, chopped onion, chopped green chillies, coriander leaves, black salt, salt, chaat masala, prepared dry masala, pani puri water, and some crushed puri. Mix well. The potato masala is ready to be stuffed into the puris. Assembling the Pani Puri Take a puri and gently make a hole into the centre, fill it with potato masala and pani, and serve with a chutney of your choice.

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Making the puri In a mixing bowl, add wheat flour and rava, and mix well. Add salt, and water gradually while you knead the

Stuffing for puri 2 cups boiled potatoes ¼ cup boiled black chana 1 medium size onion, chopped 1 green chilli, chopped ¼ cup coriander leaves 1 tsp black salt 1 tsp chaat masala 1 tbsp dry masala 3 tbsp pani puri water 2-3 crushed puri Salt to taste

Love notes to the Pani Puri by the devoted! You’re not just a snack, you’re a cherished part of my life Every cloud has a silver lining, and this maxim stands true for Dubai-based marketing professional, Tripti Ramchandani. Her fond memories of one particular Pani Puri incident is something that she will never forget. In fact, it inspired her to pen a rich tribute to this humble streetside snack. It all happened when Tripti had gone to attend her uncle’s wedding. After the celebrations, the bus that was taking them back home was leaving, but Tripti was so preoccupied with eating Pani Puri that she did not pay any attention to the announcements being made about the departure of the bus. Only after gorging on several plates of the snack did she realise that the bus had departed and she was left behind. However, she wasn’t the least bit perturbed, it gave her the chance to have Pani Puri to her heart’s content and inspired her to pen a note about her favourite street snack.

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Here’s her note for the special dish:

My Dearest Pani Puri, Words can hardly express the depth of my love for you. From the moment we first met, and I tasted your crispy shell paired with the tangy, spicy water, I knew I had found something truly special. You’re not just a snack, you’re a cherished part of my life. Your delightful flavours, and the way you surprise my taste buds with each bite, are like a symphony of sensations that I never want to end. Just as I eagerly anticipate the next Pani Puri, I eagerly await each moment with you. Your presence is my comfort and joy, a reminder of life’s simple and delicious pleasures. Here’s to a lifetime of savouring every moment, just like we savour every Pani Puri together. You are my forever love.

Tripti

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Pani Puri has seen me through days when my pocket money was well spent For Michelle Silva, an Indian expatriate based out of Dubai, and hailing from the coastal state of Goa, Pani Puri is one dish that can bring back memories. “I can have it for breakfast, lunch, or dinner,” she says, referring to one of India’s favourite street foods. “The textures and the burst of flavours make it very special. Moreover, it has the perfect blend and balance of spices, tanginess and sweetness, softness and crispiness. It is a unique mix of flavours and I can’t get over it,” adds the Mumbai-bred girl. “Pani Puri has seen me through days when my pocket money was well spent. The whole idea of standing at the streetside pani puriwallah’s cart and waiting for your turn to gulp this deliciously stuffed puri is so nostalgic, it brings back sweet memories,” recollects Michelle. She further claimed that Pani Puri is more than what it appears, and went on to describe how a slight variation of the classic snack became a huge hit. “It happened during my birthday. We stuffed the puris with spirits and served it to the guests. It became an instant Michelle hit, especially with my friends from the West. They loved it!”

Nothing beats the Jamshedpur special Puri filling ingredient, the tamarind pulp Dubai-based Monika Prasad’s deep and everlasting love for Pani Puri began in her beloved hometown of Jamshedpur, a vibrant metropolitan city in the state of Jharkhand, India. “In every nook and corner of this city, you can find vendors peddling this delectable snack known as Pani Puri. The streets are teeming with carts dedicated solely to the creation of these crispy delights. Ah, the pani puris of Jamshedpur, they are truly a gastronomic marvel,” said the marketing and communications manager. The filling of this marvel, composed of white peas, blends perfectly with flavours such as salt, Indian spices, fresh green chillies, and, of course, finely chopped onions. “Yet what truly sets the Pani Puris of Jamshedpur apart is the addition of a dash of tangy tamarind pulp to the filling. The water used for dipping is no less extraordinary, concocted from a blend of tamarind, green chillies, and fragrant green coriander,” she added.

Left: Monika’s daughter, who loves the Pani Puri as much!

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Such is Monika’s love for the snack that she prepares it for dinner at home, every two to three months. Her family, including her ten-year-old son, who typically doesn’t eat spicy cuisine, likes Pani Puri and even insists on having them with spicy water! “As for me, I could happily devour Pani Puris on a daily basis. Whenever I have the opportunity to return to Jamshedpur, I make it a point to revisit the very same eatery where I indulged in these during my school days. It transports me back to my childhood days,” she added.

Top: Monika’s sister fed her Pani Puri in 2022 when they met in Jamshedpur after several years!

The Mumbai-style

ragda Pani Puri A vegetarian restaurant in Dubai uses molecular techniques to enhance the dining experience by creating a visually stunning version of this classic street snack

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(As told to Michael Gomes)

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“I am in support of Pani Puri made with bottled (filtered) water and served in restaurants in hygienic conditions. However, you can never take away the charm of eating Pani Puri from a thela, it’s a different experience. Here, in our restaurant, we try to replicate the taste of the street side Pani Puri but prepared under hygienic conditions.” Kashyap Sajnani

Kashyap Sajnani is a partner at SpiceKlub, Dubai. The restaurant at Al Mankhool successfully makes use of molecular gastronomy to add interesting twists to authentic North Indian vegetarian cuisine. Popular for its street food delicacies and deconstructed traditional delicacies, our interest, however, lies in one particular dish, Pani Puri. We asked Sajnani to tell us more about what sets the dish served in his restaurant apart from others. Here’s what he told us.

What goes in the Puri? First, there’s ragda which is made by boiling chana (chickpeas) and flavouring it with turmeric powder, salt, and oil. Then there’s sprouts or green moong, which is mixed with boiled potato and tossed with chilly powder.

Why should people come to your restaurant to get their fill of Pani Puri? How different is it from those served in other places? At SpiceKlub, our Pani Puri stands out as a culinary masterpiece that blends innovation with tradition. What sets our Pani Puri apart is its exceptional presentation, we’ve reimagined this beloved street food classic by serving it in a visually stunning, interactive manner that engages all your senses. But it’s not just about the presentation, our Pani Puri offers an explosion of unique flavours. Tell us something more about this street food classic. We serve our Pani Puri Mumbai style. The puris are filled with ragda, sprouts, and boiled potatoes. If you were to order Pani Puri for yourself, what would you ask for? I prefer puris made of atta because it’s thinner and lighter. Thinner puris give you the chance to relish all the flavours and condiments in the dish. What according to you is the best way to enjoy Pani Puri? Have it with a mix of meethi and khatti chutneys. These two flavours blend well and create an explosion of flavours in your mouth.

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The best Pani Puri

I’ve ever had was at Delhi’s Chandni Chowk The Pani Puri in Dubai is not very different from what you get in India, reckons Chef Faizan Ali, head chef, Khyber, Dukes The Palm, Dubai as he shares his thoughts on the much-loved street snack words Michael Gomes

Faizan Ali is the head chef at Khyber, an Indian eatery located in Dukes The Palm, Dubai. For him, the Pani Puri at Delhi’s Chandni Chowk is something he can never forget. The Dubai eatery is a branch of the iconic Mumbai establishment that has been consistently wowing diners with its authentic mouth-watering North Indian and Mughlai delicacies for about six decades. While the place is popular for its selection of delectable starters like kebabs, tikkas, and other delicacies, we, however, ask Chef Faizan to share his thoughts on India’s most popular and enduring street snack that could fit anywhere in the course of the menu.

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Here’s what Faizan, who has been in the industry for about two decades, and was inspired by his father to take up culinary arts, told us. In terms of taste, is it true that the street side bhaiya’s Pani Puri can outdo the sanitised version that is served in five-star eateries? What’s your take on that? Street food can differ from region to region; each place offers its unique taste and flavour that provides an authentic culinary experience of that region’s cuisine. Each region’s street food is distinct, with its recipes and ingredients showcasing many variations of the same food from state to state. Street-side foods may be affordable and economical for the general public, but it’s important to note that the hygiene standards may not match those of five-star hotels. Street food that is prepared in hotels strictly adhere to hygiene and food safety standards and regulations, and we utilise ingredients sourced from trusted and approved suppliers. An advantage of enjoying street food in a five-star hotel is the assurance of high-quality dishes, all served hygienically. Chefs tailor these dishes to guests’

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preferences, spice choices, and palates. Moreover, chefs often step out of the kitchen to interact with guests, to provide them with a history of dishes, to seek their feedback on food and flavours, and most importantly to ensure a memorable dining experience.

Chef, where have you tasted the best Pani Puri in India? Of course, Delhi and Mumbai are extremely popular for their street food. However, when it comes to my favourite place to have Pani Puri, it’s Chandni Chowk. I’ve had the best Pani Puri here.

How does one prepare Pani Puri when unexpected guests drop by and you have just ten minutes to spare? It can be quite challenging to make puris if you don’t have the necessary ingredients readily available at home. However, you can make various types of dough. You could use maida, atta, or suji flour instead of traditional puri mixes. The Pani (spiced water) can be made by blending ingredients like mint, coriander, ginger, roasted cumin, black salt, and green chili.

Can you share some Pani Puri filling recipes with our readers? Customise the stuffing and tailor it specifically to your preferred flavour, to make for a mouthwatering and tasteful experience. For instance, the Nagpur Pani Puri features spiced aloo, topped with dahi, spicy chutney, sweet tamarind chutney, and crispy sev. You can also add desiccated coconut flakes and a cherry on top for an extra burst of flavour.

Do you find the Pani Puri in Dubai different in taste and texture than the ones you get in India? It’s more or less the same, but you may notice slight differences in taste and quality due to the ingredients, climate, water, and shelf life. Even in India, the flavour can vary based on the spices that are grown in each state, the weather, and the time of year. The cooking methods in India differ from state to state, hence the difference in flavour.

And what about variations of this dish? Pani Puri can be prepared in various fusion styles, offering unique tastes and flavours like Pizza Pani Puri, Butter Maggi Pani Puri, Chicken Pani Puri, Cheese Pani Puri, and more. Even the pani can be prepared as per your preferred taste. Beetroot, Aam ka Panna, Shikanji, Jeera Pani, Meetha Pani, Lehsun Pani, and Imli ka Pani are some of the options that can be enjoyed.

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Bhaiya, extra pani dena! It’s a tradition to ask for extra water and puri after a plateful! ‘Bhaiya, can I have some more pani’: Is it bad manners or customary to ask for an extra puri or pani? We explain why you don’t have to feel embarrassed about it because there’s more to it than a breach of dining etiquette! words Michael Gomes

“It’s bad manners,” points out the wife, as I ask the bhaiya at the chaat counter for some of the deliciously spiced pani after the last Pani Puri on our plate is swiftly devoured by me. We are at Rangoli restaurant in Meena Bazaar, where we stopped to take a much-needed break from our exhaustive shopping trip around one of Dubai’s oldest and still busiest souks. So, we thought what can be a more refreshing bite than India’s all-time favourite chaat – Pani Puri. “But it’s an age-old tradition, isn’t it? I’ve been doing it since childhood. What’s this got anything to do with good or bad manners?” I protest, as the bhaiya fills my Pani Puri bowl to the brim with the tastiest, tangiest, and spiciest pani. As soon as the liquid slides down my gullet, I ask. “Bhaiya my mouth is burning, the concoction was pungent, can you give me a sweet, sukha puri to cool my tongue?”

Call it bad manners or an ode to good food. In most Indian joints, it’s a norm to ask for an extra puri, dal, sambar, chutney, curry, bhaji or other side dishes. Some foodies consider the act as a silent compliment to the chef for his delicious preparations which is the reason they ask for more. While others want the best bang for their buck. For us, no chaat journey is complete without the complimentary puri or pani. I fondly remember, during our childhood days in Mumbai, when the wandering bhelwalla bhaiya would religiously visit our colony every evening during playtime. At that time, we did not have as much spending power as present-day kids, but with whatever little pocket money we had, we would somehow manage to make a collection between the

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“There you go again. Why do you act so cheap?” the wife admonishes me.

“When will you stop begging for freebies? What will people say?” she retorts. I was just about to respond, when the bhaiya intervenes and comes to my aid, “Madam, don’t worry it’s parampara (custom), some people ask for extras even after being served their complimentary puri or pani, but we don’t mind it at all, we want customers to go home happy and satisfied,” the kind-hearted counter staff explains.

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playgroup and gorge on delicious chaat prepared freshly in front of us by the bhaiya from his ‘portable’ eatery. We would never feel ashamed to ask him for extra puris, pani, or kurmura. He would only be too happy to oblige. There’s a good reason for the bhaiya’s ‘extra’, it is not only a tradition that’s being followed here but it can also be seen as a rudimentary but effective marketing tactic employed by those humble ‘roving restaurateurs’ in those days to retain customers loyalty and convert them

into regulars. So, the next time, if your better half or companion tells you to mind your manners when you are enjoying your ‘extra’ at a pani puri or bhel puri counter, remember, you don’t have to feel offended or embarrassed, because it has nothing to do with etiquette, for us, it’s just an ageold tradition. Now, can I have one more puri please!

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Sunday was a day we used to watch the Ramayana. Sunday was a day we spent in pyjamas. Sunday was a day no one asked us to take a shower. Sunday was a day we enjoyed a lavish brunch. Sunday was a day we slept till late. Sunday was a day we read the newspaper at leisure. Sunday was a day we over ate. Sunday was a day we waited for the rest of the week. Sunday was a day each corner of the house was cleaned. Sunday was a day mom made rajma chawal. Sunday was a day we made dinner plans for the night. Sunday was a day we loved the most. Sunday was a day we loved doing nothing. Sunday was a day we ignored work calls. Sunday was a day we cribbed about how it would be Monday soon!! Sunday was never a day we worked!!

Afghani food

is a delicious & soulsatisfying alternative to an Indian palate From Chicken Kabuli Pulao to charcoal-grilled kofta, Kishmish, an Afghani restaurant in Dubai, offers an abundance of flavourful items that will please even picky eaters words Drishtee Johar

Sometimes, it’s understandable you are in the mood to eat something different. You may want to try out some delicious Indian dishes that will satisfy both the heart and the soul. But, what if I told you to try some Afghani delicacies for a change? The dishes from this Asian nation incorporate several ingredients from other countries – such as garam masala from India, coriander and mint from Iran, dumplings and noodles from China, and even baklava from Turkey. So, for the Indian palate, Afghani food is a delicious and soul-satisfying alternative, even picky eaters in the family will be satiated with their flavourful dishes.

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Afghan recipes are strongly influenced by Indian cuisine, and use spices to create that perfect sweet-savory-spicy balance that Indians love and crave. An abundance of vegetarian options, chutneys, and other side dishes seal the deal, making their flavourful offerings similar to Indian, in terms of taste and options. We were invited by Kishmish, an Afghani restaurant in Dubai, to try out their food. It was a hot day, so we decided to start with the cool, refreshing Kandahar salad. It was a delicious mix of cucumber, tomatoes, mixed greens, and feta cheese. The dish reminded us of the Indian Kachumber salad – both equally refreshing and delicious. As we had already built up an appetite, we ordered a Chicken Kabuli Pulao and The Eskandar. The Kabuli Pulao is perfect for those looking for a dish that tastes like biryani but it is as light as a pulao. This is one of the best dishes I have tried. The chicken was perfectly cooked and I could taste the garam masala. The addition of carrots and raisins brought about a delicate balance between sweet and savoury flavours. It was delicious.

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The Eskander features charcoal-grilled koftas laid on a base of creamy yoghurt. It is topped with a spicy tomato sauce which is generously drizzled over the lamb koftas. The yoghurt adds tanginess and elevates the flavour. The koftas tasted similar to seekh kebabs, and it was complemented by a spicy tomato chutney. While the Afghani koftas were slightly different from the Turkish ones, it was the use of Indian spices that enhanced the taste of the dish. The Eskander went well with oven-hot naan. For drinks, we ordered a Cucumber and Mint Doogh. It is essentially a watered-down version of the Indian Chaas with tiny cubes of cucumber and shredded coconut. It reminded me of the Punjabi Chaas, but it wasn’t as spicy. The refreshing drink was savoury and easy to gulp down due to its thinner consistency. Indian expats, as well as visitors, will truly relish Afghani cuisine. Though it’s different, it will satisfy your soul. Each bite will take you back to India and its delicacies. And the best part, you can get that experience right here in Dubai.

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Drishtee Johar is currently pursuing her B.A. in Journalism and Communications at Cardiff University. She enjoys photography and video editing. She likes to cook and as a high school student, she published a few of her recipes on a cooking channel on YouTube and even designed a cookbook.

idhar udhar

Tales of the Indian Terrace In India, every terrace has a tale to tell, it’s the breathing space of a house and a hub for a host of activities words Samina Namoji

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“What’s in this bottle?” I enquired, busy unpacking the goodies, bought by my husband during his recent trip to India. “That’s murabba, your aunt made it”, he replied. Suddenly, everything else was irrelevant. I pushed aside the stack of Maggi Noodles, soan papdi and chikki packets. Tearing off the enormous amount of tape, I quickly opened the bottle and the sweet smell of mango with just a hint of spices hit me right away! Oh! The sheer joy it brought can’t be expressed in words. My fondest memories of summers spent on our sprawling terrace in early April reawakened with that very bottle! In India, every terrace has a tale to tell, it’s the breathing space of a house and a hub for a host of activities. Back in the day, during the mango season, the ladies of the neighbourhood would gather on their terraces and become busy making achaars, papads, and murabbas.

As children, we too would try our hands at rolling out the

Almost all the terraces accommodated vast containers or pots of seasonal green plants at a time before organic farming came into vogue. Lunch would regularly include steaming hot white rice or rotis, dal, sabzi (fresh from the terrace garden) and a dollop of pickle with the scrumptious papads. The terrace also served as a kaleidoscope

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My grandmother with her snow-white hair and lively eyes, wearing a perfectly starched sari, would settle on the charpai and with her hands, she would gently pat the mangoes before spreading them out according to their ripeness and size. The dense air would be filled with the aroma of drying chillies and spices, and oftentimes the ladies would treat us to some folk songs, or my dadi would spin magic with her storytelling!

papads, which would often end with hilarious results. Once the pickle was ready, it would be transferred to the bharanis which were then stored in a cool place. As the ingredients fermented, the mango pickle (in its vinegary glory) aged and developed tons of flavour and deliciousness.

idhar udhar

But with time, these memories seem to be fading fast, like the pages of an old book. Worn. Dull. Distressed. After all, this was from a time when life was real and not about making reels. The lazy, carefree days when we had all the time in the world and there was beauty in a simple life. A life that was controlled by emotions and love and not by devices, likes and hashtags.

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of the most precious memories of our childhood when we would pluck tamarind from the enormous tree beside our terrace and pound it with jaggery, curry leaves, salt, red chillies, and later shape them into tiny balls. Our ‘play kitchen’ would then become a frenzy of activity as we ‘cooked’ and served our family members some of our delicacies. It was also our haven where we played hopscotch, hide and seek, and cricket with our friends. A time when friendship was real and not dictated by a virtual world. Then as night fell the terrace would become a vast bed where checkered mattresses and quilts, stitched by the meticulous hands of my dadi, would be spread out and we would fall asleep with the stars watching over us. And no wedding was ever complete without a shamiana adorning the terrace! All the wedding festivities like haldi, sangeet and mehendi took place here. Since the terraces were relatively close to each other, sometimes even sharing a common wall, guests were typically divided between two or three terraces. After all, a wedding never meant that it was confined to just one person’s house. Food and refreshments were passed on from one terrace to the other.

With the arrival of Makar Sankranti the sky would break out into a riot of colours and images with numerous kites soaring in the sky. What fun it was to learn how to fly a kite and watch our older siblings make the razor-sharp manja. We were often warned not to touch it lest it cut our hands! On most sunny days the winter woollies and quilts were laid out neatly on the terrace walls so that they were sun-kissed. This was also the time when my dadi and mom would arrange the pulses on the mats and then bask in the sun and catch up with our neighbours. News would be exchanged and suggestions/advice would be implied. Everything from rishtas to recipes would be discussed here. ‘Beti kay liye acha rishta hoto batana’ or ‘kal ki dal ka swaad hi kuch aur thaa. New recipe?’. Everything under the sun was spoken of. But with time, these memories seem to be fading fast, like the pages of an old book. Worn. Dull. Distressed. After all, this was from a time when life was real and not about making reels. The lazy, carefree days when we had all the time in the world and there was beauty in a simple life. A life that was controlled by emotions and love and not by devices, likes and hashtags.

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Dance Like A Man,

the story retold A 90-minute production staged in Dubai, where the characters/actors owned the stage and the attention of the audience, which in the era of OTT and smartphones is a tough one to hold. words Purva Grover

You walk in knowing you will be spellbound (the name of the play and the cast is enough of a hint), and you walk out knowing that no stories should go untold. There’s the working mother’s guilt and the dichotomy of control. There’s patriarchy and the unspoken truths of a marriage. There’s the living of a dream through a child’s life, and there’s the strife between passion and making a living. And then there’s the constant, ongoing debate on what good can arts do for you.

desi lit

Even in 2023, as we sit to watch the 671st show of the aptly and hugely acclaimed show, Dance Like A Man, the topics addressed seem sadly relevant and current. How often do we allow our children to pursue arts? Yes, it can be a hobby, a plan B, but never a career. How often do we accept a man dancing away his heart? Or a mother, who leaves her child (for work) to be attended by a nanny? We may be changing, but it’s a long way until the narrative changes, and Dance Like A Man speaks the sentiment. Written by Sahitya Academy Award-winning writer Mahesh Dattani, the play was directed by the veteran theatre actress Lillette Dubey, and the cast included Lillette, Ananth Mahadevan, Suchitra Pillai, and Joy Sengupta. A woman in a man’s world is considered progressive, but a man in a woman’s world is considered pathetic. The prostitutes at the brothel should be recognised for

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keeping the arts alive… Amongst the many takeaways from witnessing the brilliance of Dance Like A Man on a Sunday evening (October 1, 2023) at Emirates Theatre, Emirates International School, Dubai, these dialogues (nonverbatim) are just a few. A 90-minute production and the characters/actors owned the stage and the attention of the audience, which in the era of OTT and smartphones is a tough one to hold. We laughed as Joy played Vishwas, as he hoped to tie the knot with Lata, the young, upcoming dancer, and daughter of artists Ratna and Jairaj. Joy’s comic antics peppered the otherwise heavy theme of the play. And his instant switch to play the younger Jairaj, left one awestruck. Ananth’s performance as Jairaj and his father, Amritlal, the dominant head of the family, who believes that ‘dance’ as a profession is unfitting for a man, is one for the books. The smooth transition between the body language, the mannerisms, the accent, and more only goes to show why he continues to be an actor we can never get tired of watching. Suchitra’s switch between playing her character, Lata, and, and the younger Ratna — and the freshness and grace, with which she brings alive the innocence of the former, and the complexities of the latter, is another reason to watch the play again when it comes to the city next! How does one address stereotypes, egos, and ambitions of the three generations of one family? Well, you do it as the

cast of Dance Like A Man executed it under the guidance of director and actor Lillette, who brought alive multifaced aspects of Ratna’s character — a mother, who’d do anything to see her daughter grow, a professional dancer, who has no qualms in putting her dreams and goals on the same page as her ‘responsibilities’ as a wife, daughter-inlaw, mother, and a ‘socialite’ who’d leave you charmed for her gain, and more.

storytelling and keeping the arts alive.

It’s never easy to ‘review’ a work of art, and I don’t wish for this to be known for one. Here’s to phenomenal

The event was brought to Dubai by the organiser Jyoti Easwaran and Global Konnekt.

P.S: The reviews that are out on time the ‘next day itself’, are either ‘paid’ for, or ‘were written before the show’! You will get the joke, once you see the play the next time it comes to Dubai. In this case, the review is out on time for why wait an extra minute to celebrate, and applaud brilliance?

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Purva Grover is a Dubai-based author and journalist. She dabbles with poetry, public speaking, and theatre and pushes boundaries when it comes to being a creative entrepreneur & creative educator. She is the founder-editor of The Indian Trumpet, a digital magazine for all things India-yeah. 18 years of journalism (and counting), she has worked across genres, platforms, and brands; and loves her life that revolves around headlines, deadlines, and timelines. Her words encompass books, podcasts, theatrical productions, talks, pieces of art, et al. She is not an influencer, but a storyteller, who is addicted to the idea of penning down tales to discover her favourite word.

In Sanskrit,

ayur means life and Veda means knowledge

last word

Ayurvedic skin care isn’t a new concept, homemade natural solutions have been in use in India for centuries

Dubai-based sisters Pritha and Pragya Sood brainstormed to seek an answer to the question: In this fast-paced, modern society that we live in, how can individuals actively cultivate mindfulness and embrace a well-rounded way of life? The result led to Mudra, an e-commerce platform that brings 100 per cent Ayurvedainspired brands from across the world to the UAE.  Inspiration: Our upbringing in the Himalayas, where we had experienced simple living, in harmony with

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nature, and the health benefits of natural herbs and plants.  Realisation: What we had not realised was that our homemade masks and oils were backed by the timetested 5,000-year-old science of Ayurveda.  Aspiration: We aim to be a one-stop solution for holistic wellness, clean beauty, and skincare, as we strive to curate the finest in Ayurvedic self-care.

November 23: The Winter Edition, The Pani Puri Special

Articles inside

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