Page 1


FEATURES

It’s my pleasure to present TLF as one of the imminent travel magazines, which reflects our commitment and dedication towards our readers and makes them see the world through our pages.

62 30 Fly High

Travel in style get your bag right From airport to aircraft

TLF stands united as a family to continue our success, aiming to reach more readers and cross many generations ahead. We look forward to reaching our customers all over the world.

Sticking to the

away from home

Cheers! Shivani Joon

CONTENTS

58

36 A Home Taboos Urvashi Kaur 64 63 Beach Ready on travel

TRAVEL

26

Be it Vegas or Paris, rejoice your

Bachelorette Lavishly! Call of the mountains

16

Postcards from Ladakh

6

Exotic eats from

Around The World

52 Delhi

A French affair in

40 Melbourne

A culinary guide through

12 Cool Places Hong Kong 8 10

54

to Middle East, a peep into the regional rituals

Places to enjoy a

‘Delhi-itious’ Summer!

49 Amsterdam Welcome to

TRADE TALK

to explore this summer

24

Fashion designer

Get

EAT

CEO’S NOTE

Dear Readers

The multi-faceted, multi-ethnic

14 South Africa!

56 Turkish Airlines Fly high with

57

Meet the

King of Nightlife

Hilton’s Twin Property in Delhi


FEATURES

It’s my pleasure to present TLF as one of the imminent travel magazines, which reflects our commitment and dedication towards our readers and makes them see the world through our pages.

62 30 Fly High

Travel in style get your bag right From airport to aircraft

TLF stands united as a family to continue our success, aiming to reach more readers and cross many generations ahead. We look forward to reaching our customers all over the world.

Sticking to the

away from home

Cheers! Shivani Joon

CONTENTS

58

36 A Home Taboos Urvashi Kaur 64 63 Beach Ready on travel

TRAVEL

26

Be it Vegas or Paris, rejoice your

Bachelorette Lavishly! Call of the mountains

16

Postcards from Ladakh

6

Exotic eats from

Around The World

52 Delhi

A French affair in

40 Melbourne

A culinary guide through

12 Cool Places Hong Kong 8 10

54

to Middle East, a peep into the regional rituals

Places to enjoy a

‘Delhi-itious’ Summer!

49 Amsterdam Welcome to

TRADE TALK

to explore this summer

24

Fashion designer

Get

EAT

CEO’S NOTE

Dear Readers

The multi-faceted, multi-ethnic

14 South Africa!

56 Turkish Airlines Fly high with

57

Meet the

King of Nightlife

Hilton’s Twin Property in Delhi


CEO Shivani Joon EDITOR-IN-CHIEF Shweta Joon EDITOR Natascha Shah SENIOR FEATURES WRITER Arushi Chaturvedi CONTRIBUTERS Sonali Shah Marketing HEAD OF MARKETING Hiten Rajput MARKETING MANAGER Joel Shalom

e-mail: joel@tlfmagazine.com Vastuikta Tokas Shrutika Nagpal Srishti Taneja Jyotika DIGITAL EDITOR Hybrid Designs DESIGN AND LAYOUT Vikas Negi PRODUCTION MANAGER Sumit Gaur HEAD OF DISTRIBUTION Siddharth Joon PUBLISHED BY Blue Butterfly Media House

For Ads Contact advertise@tlfmagazine.com Phone : +91 9871871170 +91 9717546999 For editorial queries: editor@tlfmagazine.com editorinchief@tlfmagazine.com

What comes to your mind when I say culture? Your own? The other that might have fascinated you? Taboos? Preserved heritage? Far removed from today or a cheerful mixed bag of colours? For me its the last- from being born in Kashmir to parents belonging to different religious and regional backgrounds, to growing up in Delhi, which houses people and cultures from everywhere, to studying in Sydney and living in a communal house consisting of students from Germany, Norway, Italy, China and the UAE - I have had my fair share of a taste from the potpourri of flavours on offer and let me tell you it has been an enriching journey! The more you dig, the more there is to learn, so vibrant is the world! From the Tona Torajans of Indonesia, to the Mijikendas of Kenya, the Bauls of Bengal to the Japanese, the Ladakhi Monks to the Nomads from the same region, there are varied castes, creeds and tribes- each with distinct rituals, delicacies, values and festivals-this month we give you a peek into some of them. We also have decoded a few exotic dishes for you to relish. It sure is frustrating when you don't know what you are eating! Flip through Melbourne's Top Tables for a quick culinary guide through Australia's dynamic city.

DISCLAIMER Printed and published by Shivani Joon on behalf of Blue Butterfly Media House. Reproduction in whole or part without written permission is strictly prohibited. All prices are correct at the time of going to press but are subject to change. Manuscripts, drawings and other materials must be accompanied by a stamped addressed envelope. However, TLF cannot be responsible for unsolicited material.

Please note that all images that we use in the magazine are TLF 's property and subjected to copyright . They should not and cannot be used anywhere else without our consent . If you see such a thing happen please report to info@tlfmagazine.com

Cover Picture Credits: Ladakh by Prerna Sharma

Passive Poetry, the pictorial prose on Ladakh will transport you to a place that celebrates the stark and the striking, the warm and the withering, the harsh and the humble - the beautiful juxtapositions that the place offers! We also take you to some of the best Airport Lounges, tell you what to pack for a beach vacation+where to pack it! Let this issue enthrall you with stories, myths and legends from around the world! Cheers! Natascha Shah Editor Write to me at editor@tlfmagazine.com


CEO Shivani Joon EDITOR-IN-CHIEF Shweta Joon EDITOR Natascha Shah SENIOR FEATURES WRITER Arushi Chaturvedi CONTRIBUTERS Sonali Shah Marketing HEAD OF MARKETING Hiten Rajput MARKETING MANAGER Joel Shalom

e-mail: joel@tlfmagazine.com Vastuikta Tokas Shrutika Nagpal Srishti Taneja Jyotika DIGITAL EDITOR Hybrid Designs DESIGN AND LAYOUT Vikas Negi PRODUCTION MANAGER Sumit Gaur HEAD OF DISTRIBUTION Siddharth Joon PUBLISHED BY Blue Butterfly Media House

For Ads Contact advertise@tlfmagazine.com Phone : +91 9871871170 +91 9717546999 For editorial queries: editor@tlfmagazine.com editorinchief@tlfmagazine.com

What comes to your mind when I say culture? Your own? The other that might have fascinated you? Taboos? Preserved heritage? Far removed from today or a cheerful mixed bag of colours? For me its the last- from being born in Kashmir to parents belonging to different religious and regional backgrounds, to growing up in Delhi, which houses people and cultures from everywhere, to studying in Sydney and living in a communal house consisting of students from Germany, Norway, Italy, China and the UAE - I have had my fair share of a taste from the potpourri of flavours on offer and let me tell you it has been an enriching journey! The more you dig, the more there is to learn, so vibrant is the world! From the Tona Torajans of Indonesia, to the Mijikendas of Kenya, the Bauls of Bengal to the Japanese, the Ladakhi Monks to the Nomads from the same region, there are varied castes, creeds and tribes- each with distinct rituals, delicacies, values and festivals-this month we give you a peek into some of them. We also have decoded a few exotic dishes for you to relish. It sure is frustrating when you don't know what you are eating! Flip through Melbourne's Top Tables for a quick culinary guide through Australia's dynamic city.

DISCLAIMER Printed and published by Shivani Joon on behalf of Blue Butterfly Media House. Reproduction in whole or part without written permission is strictly prohibited. All prices are correct at the time of going to press but are subject to change. Manuscripts, drawings and other materials must be accompanied by a stamped addressed envelope. However, TLF cannot be responsible for unsolicited material.

Please note that all images that we use in the magazine are TLF 's property and subjected to copyright . They should not and cannot be used anywhere else without our consent . If you see such a thing happen please report to info@tlfmagazine.com

Cover Picture Credits: Ladakh by Prerna Sharma

Passive Poetry, the pictorial prose on Ladakh will transport you to a place that celebrates the stark and the striking, the warm and the withering, the harsh and the humble - the beautiful juxtapositions that the place offers! We also take you to some of the best Airport Lounges, tell you what to pack for a beach vacation+where to pack it! Let this issue enthrall you with stories, myths and legends from around the world! Cheers! Natascha Shah Editor Write to me at editor@tlfmagazine.com


6

World View

7 For: Great Southern Tailgate Cook-Off Head to: Amelia Island, Florida, USA Dates: Aug 23-24, 2013

Around the WORLD

La Tomatina

By Sonali Shah

The best way to experience the culture of a country is through its traditional festivals. We list a few of the best. For: 'Changing the Guard' ceremony Head to: Ottawa, Canada Dates: Jun 24-Aug 24, 2013

Of the many ways to discover a country, be it through its architecture, cuisines or fashion, one of the most interesting is by being a part of their customs and traditions. To make things easy for you, we have prepared a guide of traditional fests that will take place across eight countries next month. We wish you the best in discovering the true identity of each!

It’s an experience to witness the memorable spectacle, that is the ceremony of changing the Guards at Parliament Hill. It’s a true Canadian tradition. Be fascinated as the Ceremonial Guard of the Canadian Forces gives orders for stirring military drill and music. It’s interesting to know that most of the Ceremonial Guardsmen taking part in the ceremony are university and college students, who serve as primary reservists in the Canadian Forces. The ceremony begins at 10 am sharp, but one ought to reach the gates earlier than the ceremony, by 9.45 am, to learn about the symbolism, history and proceedings of the same.

For: Akita Kanto Matsuri Head to: Akita City, Japan Dates: Aug 3-6, 2013 Three cities in Japan assemble to celebrate the Akita summer festival, people praying for an abundant harvest of grains and to drive away evil spirits through prayers offered to Shinto and Buddhist deities. Kanto is a bamboo pole used to hoist paper lanterns, 8m up in the air. At the festival, energetic youths dressed in short jackets, hachimaki headbands, white tabi socks and straw sandals take turns in hoisting the kanto, one at a time to the sound of flutes and drums. The following parade in the town sees much friendly competition as men try to balance the kanto on their hips, shoulders or forehead and change their postures. Visit Japan during the Akita Kanto Matsuri to see it at its traditional best.

For: La Tomatina Head to: Buñol, Spain Date: Aug 28, 2013

For: International Berlin Beer Festival Head to: Berlin, Germany Date: Aug 4, 2013

Cook-off

The first word that you associate with Germany is probably ‘beer’! The world’s largest beer fest does take place in this country, but so do numerous other small beer fests, in different cities. A notable one amongst them is the International Berlin Beer Festival. A wonderful number of 320 breweries from 86 countries are participating this year – it’s the 17th time – with 2,000 varieties of beer. The 2.2 km stretch between Strausbergerplatz and Frankfurter Tor is the place to be, surrounded by the architectural wonders at the Karl-Marx-Allee.

For: Heritage Days Head to: Brussels, Belgium Dates: Sep 14-15, 2013 With Heritage Days, the city aims to show off the areas where residents have been hanging out for ages. Over 4500 buildings and sites in Brussels are protected by their heritage wing and the fest reintroduces them to people. You will discover theatres, concert halls, cinemas, cafés and drinking holes, museums and numerous other places that have become popular with time. Along with complementary guided tours, the theme allows people to submerse themselves in the history of human mentalities and invites a wider interpretation of urban heritage. Celebrating the 25th edition of the fest, the plan is to celebrate at 80 venues with just as many activities. Music Instrument Museum, Brussels

Akita Kanto Matsuri

tomatoes at everyone and being victims of several hits. Soon participants are again doused in water, this time with hoses, to clean them of the tomatoes. La Tomatina is one of Spain’s most enjoyable cultural fests.

Berlin Beer

For: Open House Head to: Melbourne, Australia Date: July 28-29, 2013 Open House is a fantastic way to discover a beautiful city such as Melbourne, which is architecturally r i c h . Fr o m t h e o l d buildings steeped in history to the new, modern edifices that have sprung up, Open House gives you access to Melbourne’s Capitol Theatre architectural best. Be fascinated by the stories behind the making of some of the city’s most notable buildings, and as a result, understand the history of the city better. Visit these living museums that are full of life and activity across various locations in the city, and participate in its history.

For: The National Eisteddfod Head to: Denbigh, Wales Dates: Aug 2-10, 2013 Historically cultural through centuries, the National Eisteddfod has traditions that form a part of Wales’ identity. But with the National Eisteddfod, they juxtapose the traditions with open-air performances, theatres, over 300 stalls that offer a plethora of activities for everyone. The fest is a mix of Welsh language, art, music, culture, dance and literature, in which over 1,50,000 visitors partake each year. Bask in the atmosphere of gaiety and celebration for a whole week!

'Changing the Guard' ceremony, Canada

Zindagi Na Milegi Dobara, clip

The Tomato battle that you see in Zindagi na Milegi Dobara dates back to a fight amongst children in 1945. Held in Buñol, the fest begins at 9 am in the town square where locals try to climb a tall, slippery pole while everyone on the ground is doused in water thrown from windows of the nearby apartments. A gunshot at 11 am signals the start of the fight as several trucks arrive, loaded with tomatoes for everyone. People have the best times of their lives aiming

Named after Princess Amelia, the daughter of George II of Great Britain, the tiny Amelia Island is surprisingly rich in tradition. Participating in its Great Southern Tailgate Cook-Off will allow you to experience a slice of life of the locals when they celebrate their appetite. This year’s edition will see barbeque cooking teams from across USA responsible for the delicious aroma wafting through the grounds. They fire up their grills for two days, as you enjoy the beaches, savour the cuisine and interact with locals.

Fountain Les Deux Lions

Wales

TLF Magazine July, 2013

TLF Magazine July, 2013


6

World View

7 For: Great Southern Tailgate Cook-Off Head to: Amelia Island, Florida, USA Dates: Aug 23-24, 2013

Around the WORLD

La Tomatina

By Sonali Shah

The best way to experience the culture of a country is through its traditional festivals. We list a few of the best. For: 'Changing the Guard' ceremony Head to: Ottawa, Canada Dates: Jun 24-Aug 24, 2013

Of the many ways to discover a country, be it through its architecture, cuisines or fashion, one of the most interesting is by being a part of their customs and traditions. To make things easy for you, we have prepared a guide of traditional fests that will take place across eight countries next month. We wish you the best in discovering the true identity of each!

It’s an experience to witness the memorable spectacle, that is the ceremony of changing the Guards at Parliament Hill. It’s a true Canadian tradition. Be fascinated as the Ceremonial Guard of the Canadian Forces gives orders for stirring military drill and music. It’s interesting to know that most of the Ceremonial Guardsmen taking part in the ceremony are university and college students, who serve as primary reservists in the Canadian Forces. The ceremony begins at 10 am sharp, but one ought to reach the gates earlier than the ceremony, by 9.45 am, to learn about the symbolism, history and proceedings of the same.

For: Akita Kanto Matsuri Head to: Akita City, Japan Dates: Aug 3-6, 2013 Three cities in Japan assemble to celebrate the Akita summer festival, people praying for an abundant harvest of grains and to drive away evil spirits through prayers offered to Shinto and Buddhist deities. Kanto is a bamboo pole used to hoist paper lanterns, 8m up in the air. At the festival, energetic youths dressed in short jackets, hachimaki headbands, white tabi socks and straw sandals take turns in hoisting the kanto, one at a time to the sound of flutes and drums. The following parade in the town sees much friendly competition as men try to balance the kanto on their hips, shoulders or forehead and change their postures. Visit Japan during the Akita Kanto Matsuri to see it at its traditional best.

For: La Tomatina Head to: Buñol, Spain Date: Aug 28, 2013

For: International Berlin Beer Festival Head to: Berlin, Germany Date: Aug 4, 2013

Cook-off

The first word that you associate with Germany is probably ‘beer’! The world’s largest beer fest does take place in this country, but so do numerous other small beer fests, in different cities. A notable one amongst them is the International Berlin Beer Festival. A wonderful number of 320 breweries from 86 countries are participating this year – it’s the 17th time – with 2,000 varieties of beer. The 2.2 km stretch between Strausbergerplatz and Frankfurter Tor is the place to be, surrounded by the architectural wonders at the Karl-Marx-Allee.

For: Heritage Days Head to: Brussels, Belgium Dates: Sep 14-15, 2013 With Heritage Days, the city aims to show off the areas where residents have been hanging out for ages. Over 4500 buildings and sites in Brussels are protected by their heritage wing and the fest reintroduces them to people. You will discover theatres, concert halls, cinemas, cafés and drinking holes, museums and numerous other places that have become popular with time. Along with complementary guided tours, the theme allows people to submerse themselves in the history of human mentalities and invites a wider interpretation of urban heritage. Celebrating the 25th edition of the fest, the plan is to celebrate at 80 venues with just as many activities. Music Instrument Museum, Brussels

Akita Kanto Matsuri

tomatoes at everyone and being victims of several hits. Soon participants are again doused in water, this time with hoses, to clean them of the tomatoes. La Tomatina is one of Spain’s most enjoyable cultural fests.

Berlin Beer

For: Open House Head to: Melbourne, Australia Date: July 28-29, 2013 Open House is a fantastic way to discover a beautiful city such as Melbourne, which is architecturally r i c h . Fr o m t h e o l d buildings steeped in history to the new, modern edifices that have sprung up, Open House gives you access to Melbourne’s Capitol Theatre architectural best. Be fascinated by the stories behind the making of some of the city’s most notable buildings, and as a result, understand the history of the city better. Visit these living museums that are full of life and activity across various locations in the city, and participate in its history.

For: The National Eisteddfod Head to: Denbigh, Wales Dates: Aug 2-10, 2013 Historically cultural through centuries, the National Eisteddfod has traditions that form a part of Wales’ identity. But with the National Eisteddfod, they juxtapose the traditions with open-air performances, theatres, over 300 stalls that offer a plethora of activities for everyone. The fest is a mix of Welsh language, art, music, culture, dance and literature, in which over 1,50,000 visitors partake each year. Bask in the atmosphere of gaiety and celebration for a whole week!

'Changing the Guard' ceremony, Canada

Zindagi Na Milegi Dobara, clip

The Tomato battle that you see in Zindagi na Milegi Dobara dates back to a fight amongst children in 1945. Held in Buñol, the fest begins at 9 am in the town square where locals try to climb a tall, slippery pole while everyone on the ground is doused in water thrown from windows of the nearby apartments. A gunshot at 11 am signals the start of the fight as several trucks arrive, loaded with tomatoes for everyone. People have the best times of their lives aiming

Named after Princess Amelia, the daughter of George II of Great Britain, the tiny Amelia Island is surprisingly rich in tradition. Participating in its Great Southern Tailgate Cook-Off will allow you to experience a slice of life of the locals when they celebrate their appetite. This year’s edition will see barbeque cooking teams from across USA responsible for the delicious aroma wafting through the grounds. They fire up their grills for two days, as you enjoy the beaches, savour the cuisine and interact with locals.

Fountain Les Deux Lions

Wales

TLF Magazine July, 2013

TLF Magazine July, 2013


8

Globetrotter

9 COMMUNAL DINING IN THE MIDDLE EAST

IT’S A CULTURAL THING Words and Pictures by Rupali Dean

These cities offer the promise of a deeper and more engaging experience beyond a usual holiday; through experiential and shared learning, and cultural activities. Get drawn to an emotional connection between the destination and yourself.

Though the Middle East is very modern in nature, meals are not served in courses like in the West. There is a splendid array of appetisers to be enjoyed throughout the Mediterranean, famed as 'Mezze', which is the inexhaustible and highly flavoured range of irresistible nibbles—Hummus, rice and meat wrapped in vine leaves, mashed beans, hot and cold salads, grilled seafood and meats, and pickled vegetables being the most popular. The other accompaniments like the kebabs and bread are usually brought together with the Mezze on the table, from which you can help yourself with your hands—a sort of community style dining. Of course, you may ask for cutlery if you wish, or just wash your hands in orange flower oil warm water after the meal (more fun!). In a few places, Islamic laws forbid the consumption of alcohol with the meals so the locals enjoy water, light teas, a lemon mint refresher or a yummy sweet and sour drink called ‘Carcade’ made from tangy flowers. Baklava or a fresh bowl of fruit will make for a sweet dessert.

MELBOURNE’S COFFEE CULTURE There is so much more to coffee than a 43-bean blend, and one can discover this in Melbourne, which is home to a thriving cafe culture. Interestingly, unlike the Italians who consume their coffee while standing at the bar, for people in Melbourne it’s more like enjoying their cuppa in a social setting, immersed in a crowded environment, seated at a table. To get a peek, take a guided tour for stories of the coffee revolution, from the large coffee palaces in the 1950s to today’s hip boutique coffee bars, and you will discover why the cafe has become an important part of Melbourne culture and daily life. The tour includes a tram ride to quaint lanes, which are supposed to be the coffee junkies paradise. As you walk, you get an awesome whiff of the rich aroma of coffee roasting, and can also smell exotic herbs and spices from the cafes all around. Each café is different from the other. The tour comes to an end with a light and delicious cafe-style lunch and a cup of coffee, and yes all included in the price.

Unlike the Italians who consume their coffee while standing at the bar, for people in Melbourne it’s more like enjoying their cuppa in a social setting, immersed in a crowded environment, seated at a table.

Help yourself with your hands - a sort of community style dining. Of course, you may ask for cutlery if you wish, or just wash your hands in orange flower oil warm water after the meal.

Communal Dining In The Middle East

TLF Magazine July, 2013

TLF Magazine July, 2013

Melbourne's Coffee Culture


8

Globetrotter

9 COMMUNAL DINING IN THE MIDDLE EAST

IT’S A CULTURAL THING Words and Pictures by Rupali Dean

These cities offer the promise of a deeper and more engaging experience beyond a usual holiday; through experiential and shared learning, and cultural activities. Get drawn to an emotional connection between the destination and yourself.

Though the Middle East is very modern in nature, meals are not served in courses like in the West. There is a splendid array of appetisers to be enjoyed throughout the Mediterranean, famed as 'Mezze', which is the inexhaustible and highly flavoured range of irresistible nibbles—Hummus, rice and meat wrapped in vine leaves, mashed beans, hot and cold salads, grilled seafood and meats, and pickled vegetables being the most popular. The other accompaniments like the kebabs and bread are usually brought together with the Mezze on the table, from which you can help yourself with your hands—a sort of community style dining. Of course, you may ask for cutlery if you wish, or just wash your hands in orange flower oil warm water after the meal (more fun!). In a few places, Islamic laws forbid the consumption of alcohol with the meals so the locals enjoy water, light teas, a lemon mint refresher or a yummy sweet and sour drink called ‘Carcade’ made from tangy flowers. Baklava or a fresh bowl of fruit will make for a sweet dessert.

MELBOURNE’S COFFEE CULTURE There is so much more to coffee than a 43-bean blend, and one can discover this in Melbourne, which is home to a thriving cafe culture. Interestingly, unlike the Italians who consume their coffee while standing at the bar, for people in Melbourne it’s more like enjoying their cuppa in a social setting, immersed in a crowded environment, seated at a table. To get a peek, take a guided tour for stories of the coffee revolution, from the large coffee palaces in the 1950s to today’s hip boutique coffee bars, and you will discover why the cafe has become an important part of Melbourne culture and daily life. The tour includes a tram ride to quaint lanes, which are supposed to be the coffee junkies paradise. As you walk, you get an awesome whiff of the rich aroma of coffee roasting, and can also smell exotic herbs and spices from the cafes all around. Each café is different from the other. The tour comes to an end with a light and delicious cafe-style lunch and a cup of coffee, and yes all included in the price.

Unlike the Italians who consume their coffee while standing at the bar, for people in Melbourne it’s more like enjoying their cuppa in a social setting, immersed in a crowded environment, seated at a table.

Help yourself with your hands - a sort of community style dining. Of course, you may ask for cutlery if you wish, or just wash your hands in orange flower oil warm water after the meal.

Communal Dining In The Middle East

TLF Magazine July, 2013

TLF Magazine July, 2013

Melbourne's Coffee Culture


10

Globetrotter

11

The National Museum at Shilin houses so many Chinese artifacts that they need to rotate the display of the 655,707 items every three months.

Yumcha Breakfast In Hongkong

Taste of Taiwan-Museum Collection-Jadeite Cabbage, Ch'ing Dynasty

GETTING ARTY IN TAIPEI

Taste of Taiwan- Museum Collection- Meat-Shaped Stone, Ch'ing Dynasty

A large Asian city, – modern yet rich with Chinese culture -, Taipei is an enchanting and charming place to visit. Your first port of call, The National Museum at Shilin houses so many Chinese artifacts that they need to rotate the display of the 655,707 items every three months. According to research, each set averaging fifteen thousand items means that one needs to come back at least every quarter for almost 12 years to see every item in the museum. Your visit to Taipei would be incomplete without going to the famed 101, a construction wonder (also the tallest building in the world before Dubai came along). The ground floor of the building is a mall, and a nirvana for shoppers. The spacious mall is filled with designer stores.

TLF Magazine July, 2013

SIPPING TEA IN HONGKONG Binging on dimsums should definitely be on your Hong Kong checklist, but we say stop by at a ‘yum Cha’ joint for Breakfast. Hong Kong indeed boasts of the best dimsum chefs who prepare mouth-watering delicacies ranging from buns to dumplings and rice rolls that contain a variety of ingredients including pork, chicken, shrimps, prawns and a selection of vegetables served steamed, deep fried, baked or grilled. But the most famous tradition is having tea, and the place keeping up to it is the tea house in Hong Kong called Luk Yu , which is an authentic vestige of a lost era. Interestingly, the restaurant staff walk around pushing a cart or carrying a tray strung around the neck to offer their goods. The prawn dumplings are a staple to any yum cha meal, and are probably the best dish of the day. Besides the dim sums listed on the checklist menu where one places the order on offer are several fragrant teas to wash them down The ‘Bo la’, (a fermented black tea) compliments the food extremely well. The Tea House is packed most of the time as it is well patronised.

Try the ‘Bo la’ (a fermented black tea) at Luk Yu, which is an authentic vestige of a lost era.

TLF Magazine July, 2013

Hongkong Dimsums


10

Globetrotter

11

The National Museum at Shilin houses so many Chinese artifacts that they need to rotate the display of the 655,707 items every three months.

Yumcha Breakfast In Hongkong

Taste of Taiwan-Museum Collection-Jadeite Cabbage, Ch'ing Dynasty

GETTING ARTY IN TAIPEI

Taste of Taiwan- Museum Collection- Meat-Shaped Stone, Ch'ing Dynasty

A large Asian city, – modern yet rich with Chinese culture -, Taipei is an enchanting and charming place to visit. Your first port of call, The National Museum at Shilin houses so many Chinese artifacts that they need to rotate the display of the 655,707 items every three months. According to research, each set averaging fifteen thousand items means that one needs to come back at least every quarter for almost 12 years to see every item in the museum. Your visit to Taipei would be incomplete without going to the famed 101, a construction wonder (also the tallest building in the world before Dubai came along). The ground floor of the building is a mall, and a nirvana for shoppers. The spacious mall is filled with designer stores.

TLF Magazine July, 2013

SIPPING TEA IN HONGKONG Binging on dimsums should definitely be on your Hong Kong checklist, but we say stop by at a ‘yum Cha’ joint for Breakfast. Hong Kong indeed boasts of the best dimsum chefs who prepare mouth-watering delicacies ranging from buns to dumplings and rice rolls that contain a variety of ingredients including pork, chicken, shrimps, prawns and a selection of vegetables served steamed, deep fried, baked or grilled. But the most famous tradition is having tea, and the place keeping up to it is the tea house in Hong Kong called Luk Yu , which is an authentic vestige of a lost era. Interestingly, the restaurant staff walk around pushing a cart or carrying a tray strung around the neck to offer their goods. The prawn dumplings are a staple to any yum cha meal, and are probably the best dish of the day. Besides the dim sums listed on the checklist menu where one places the order on offer are several fragrant teas to wash them down The ‘Bo la’, (a fermented black tea) compliments the food extremely well. The Tea House is packed most of the time as it is well patronised.

Try the ‘Bo la’ (a fermented black tea) at Luk Yu, which is an authentic vestige of a lost era.

TLF Magazine July, 2013

Hongkong Dimsums


12

Globetrotter

13

It’s HOT but it’s NOT A list of places that have managed to escape the heat wave that seems to have engulfed the globe. Head here or hide in a hole - the choice is yours. By Shrutika Nagpal

Iceland Max 15°c Min 8°c Renew your relationship with nature, soak up the scenic beauty and enjoy the fresh air while relaxing in the naturally warm geothermal pools.

Moscow, Russia Max 23°c Min 14°c Watch the acclaimed Moscow City Ballet and Russian National Ballet perform in the capital in the Old Russian National Theatre from the 5th to the 30th of July and beyond

Toronto, Canada Max 25°c Min 17°c The Toronto Fringe Festival from July 3- July 14 showcases uncensored plays by unknown or well-known artists in every genre

Maine, USA Max 25°c Min 21°c Fabulous ’50s, sensational ’60s and antique airplane show at the Owls Head Transportation Museum featuring Vehicle demonstrations, Model T rides, family activities and more.

Barcelona, Spain Max 23°c Min 18°c Nothing beats a hot, summer day at one of the seven beaches along the Mediterranean coast, each with a distinct appeal

Amazon Rainforest, South America Max 23°c Min 18°c Called ‘The Green Inferno’, it is a moist broadleaf forest that covers most of the Amazon Basin of South America and experiences the most exciting rainfall in July

TLF Magazine July, 2013

Avignon, France Max 24°c Min 18°c Bastille Day on the 14th of July is celebrated with fireworks and merry dancing just in front of the magnificent Palace of the Pope. Yousnarg, Jammu and Kashmir, India Max 22°c Min 14°c Flawless weather allows for adventure sports and unforgettable days spent in the beautiful green pastures and other worldly landscapes.

Nairobi, Kenya Max 22°c Min 11°c Witness millions of Zebras, Gazelles and Wildebeests cross over 1800 miles as a part of The Great Migration, fighting for life against Africa’s most dangerous predators. The pink carpet of Flamingos at Lake Nakuru will stun you.

Australia Max 14°c Min 9°c You can ski in New South Wales in the Snowy Mountains, Victoria in the state's Alpine regions, and Tasmania in some of its highaltitude national parks.

TLF Magazine July, 2013


12

Globetrotter

13

It’s HOT but it’s NOT A list of places that have managed to escape the heat wave that seems to have engulfed the globe. Head here or hide in a hole - the choice is yours. By Shrutika Nagpal

Iceland Max 15°c Min 8°c Renew your relationship with nature, soak up the scenic beauty and enjoy the fresh air while relaxing in the naturally warm geothermal pools.

Moscow, Russia Max 23°c Min 14°c Watch the acclaimed Moscow City Ballet and Russian National Ballet perform in the capital in the Old Russian National Theatre from the 5th to the 30th of July and beyond

Toronto, Canada Max 25°c Min 17°c The Toronto Fringe Festival from July 3- July 14 showcases uncensored plays by unknown or well-known artists in every genre

Maine, USA Max 25°c Min 21°c Fabulous ’50s, sensational ’60s and antique airplane show at the Owls Head Transportation Museum featuring Vehicle demonstrations, Model T rides, family activities and more.

Barcelona, Spain Max 23°c Min 18°c Nothing beats a hot, summer day at one of the seven beaches along the Mediterranean coast, each with a distinct appeal

Amazon Rainforest, South America Max 23°c Min 18°c Called ‘The Green Inferno’, it is a moist broadleaf forest that covers most of the Amazon Basin of South America and experiences the most exciting rainfall in July

TLF Magazine July, 2013

Avignon, France Max 24°c Min 18°c Bastille Day on the 14th of July is celebrated with fireworks and merry dancing just in front of the magnificent Palace of the Pope. Yousnarg, Jammu and Kashmir, India Max 22°c Min 14°c Flawless weather allows for adventure sports and unforgettable days spent in the beautiful green pastures and other worldly landscapes.

Nairobi, Kenya Max 22°c Min 11°c Witness millions of Zebras, Gazelles and Wildebeests cross over 1800 miles as a part of The Great Migration, fighting for life against Africa’s most dangerous predators. The pink carpet of Flamingos at Lake Nakuru will stun you.

Australia Max 14°c Min 9°c You can ski in New South Wales in the Snowy Mountains, Victoria in the state's Alpine regions, and Tasmania in some of its highaltitude national parks.

TLF Magazine July, 2013


14

Globetrotter

FIRMLY ROOTED By Sonali Shah

South Africa has 11 official languages, and innumerable rituals and practices that date back centuries— take a trip to the country to discover just how culturally rich a place can be. In a country as old and diverse as South Africa, there’s a surprise waiting at every turn. Discover centuries-old traditions still kept alive by its many tribes, alongside nouveau cement structures. The heart of this country lies in its culture, and as a visitor to this land, there’s plenty to fascinate you. Whether it’s the tribes, cuisine, myths, dance forms, races, ancient healing methods, local drink or the fashion – there’s tons to see, observe, experience, remember and cherish. Visit South Africa any time of the year and you’d be likely to be able to participate in a cultural celebration. Join the annual gathering of the Shembe tribe in October to experience a fascinating blend of Old Testament Christianity and traditional Zulu beliefs. During the three weeks of the festival, there’s a hectic frenzy among the tribe. Men dress as warriors while women either cloth themselves in modest black or beautifully beaded dresses and headgear. Much as the tribes believe in magic and myths,

several legends are hugely popular amongst everyone. Lake Fundudzi is home to a mythical python and Inkanyamba is said to be like a snake but with a horse's head and lives at the foot of the spectacular Howick Falls in KwaZulu-Natal Midlands. In September, you also have the opportunity to see the mass of young Zulu girls dressed colourfully, as they proceed to present their king with stalks of reed. The Zulu princess leads them. This centuries-old tradition, known as the Umkhosi Womhlanga or the Zulu Reed Dance, is aimed at creating an opportunity for older Zulu women to school the girls in their culture. For a foreign visitor, the highlight of the event is the reed-giving ceremony. Zulu men also participate in this part of the ceremony, singing and mock fighting.

The belief that ancestors look after their living descendants and influence events taking place in their lives is held strongly in the country. The medium between the living and the ancestors is the traditional healer, called sangoma. A sangoma is a greatly revered person and a whopping 80 per cent of South Africans consult a sangoma. Traditional medicines are found in most stores in modern cities too. You can also pay a visit to a sacred Zulu ancestral site, such as Makheni – a hallowed spot where men are not permitted to strike or even touch the ground with their sticks, lest they disturb the spirits of their ancestors!

Also embedded deeply in the psyche of South Africa is its devotions to its ancestors. The ancestors of the family are sought out for help and guidance.

Pay a visit to a sacred Zulu ancestral site, such as Makheni – a hallowed spot where men are not permitted to strike or even touch the ground with their sticks, lest they disturb the spirits of their ancestors!

As there are numerous customs to which you’re a foreigner, it’s advisable to enlist the guidance of a local who’s familiar with the cultural sensitivity and taboos. Embrace the unique culture of South Africa with an open mind. TLF Magazine July, 2013


14

Globetrotter

FIRMLY ROOTED By Sonali Shah

South Africa has 11 official languages, and innumerable rituals and practices that date back centuries— take a trip to the country to discover just how culturally rich a place can be. In a country as old and diverse as South Africa, there’s a surprise waiting at every turn. Discover centuries-old traditions still kept alive by its many tribes, alongside nouveau cement structures. The heart of this country lies in its culture, and as a visitor to this land, there’s plenty to fascinate you. Whether it’s the tribes, cuisine, myths, dance forms, races, ancient healing methods, local drink or the fashion – there’s tons to see, observe, experience, remember and cherish. Visit South Africa any time of the year and you’d be likely to be able to participate in a cultural celebration. Join the annual gathering of the Shembe tribe in October to experience a fascinating blend of Old Testament Christianity and traditional Zulu beliefs. During the three weeks of the festival, there’s a hectic frenzy among the tribe. Men dress as warriors while women either cloth themselves in modest black or beautifully beaded dresses and headgear. Much as the tribes believe in magic and myths,

several legends are hugely popular amongst everyone. Lake Fundudzi is home to a mythical python and Inkanyamba is said to be like a snake but with a horse's head and lives at the foot of the spectacular Howick Falls in KwaZulu-Natal Midlands. In September, you also have the opportunity to see the mass of young Zulu girls dressed colourfully, as they proceed to present their king with stalks of reed. The Zulu princess leads them. This centuries-old tradition, known as the Umkhosi Womhlanga or the Zulu Reed Dance, is aimed at creating an opportunity for older Zulu women to school the girls in their culture. For a foreign visitor, the highlight of the event is the reed-giving ceremony. Zulu men also participate in this part of the ceremony, singing and mock fighting.

The belief that ancestors look after their living descendants and influence events taking place in their lives is held strongly in the country. The medium between the living and the ancestors is the traditional healer, called sangoma. A sangoma is a greatly revered person and a whopping 80 per cent of South Africans consult a sangoma. Traditional medicines are found in most stores in modern cities too. You can also pay a visit to a sacred Zulu ancestral site, such as Makheni – a hallowed spot where men are not permitted to strike or even touch the ground with their sticks, lest they disturb the spirits of their ancestors!

Also embedded deeply in the psyche of South Africa is its devotions to its ancestors. The ancestors of the family are sought out for help and guidance.

Pay a visit to a sacred Zulu ancestral site, such as Makheni – a hallowed spot where men are not permitted to strike or even touch the ground with their sticks, lest they disturb the spirits of their ancestors!

As there are numerous customs to which you’re a foreigner, it’s advisable to enlist the guidance of a local who’s familiar with the cultural sensitivity and taboos. Embrace the unique culture of South Africa with an open mind. TLF Magazine July, 2013


16

Desi Traveller

17

E DITOR’S P ICK

LADAKH

From the valleys to the lakes, the monuments to the people—a photo prose on the big bowl of warm melting butter that Ladakh is! TLF Magazine July, 2013

PASSIVE POETRY Pictures by Prerna Sharma Words by Natascha Shah

TLF Magazine July, 2013


16

Desi Traveller

17

E DITOR’S P ICK

LADAKH

From the valleys to the lakes, the monuments to the people—a photo prose on the big bowl of warm melting butter that Ladakh is! TLF Magazine July, 2013

PASSIVE POETRY Pictures by Prerna Sharma Words by Natascha Shah

TLF Magazine July, 2013


18

Desi Traveller

19

Stark mountains in all imaginable shades of brown, grey, black and even purple, the vast sky in the most soothing shade of blue, clouds floating by like puffs of smoke—all so intoxicating, calm and fresh.

nevertheless. Amidst all this, as if to add confetti to a chocolate cupcake there are the tiny colourful gompas, the Tibetan flags and the wooden houses. As cold and harsh as the mountains and the army camps might appear, the artistic contours of the ageing, the red cheeks of the children and the warmth of the hearts of the locals make it, all in all, a place second to none- such is the beauty of Ladakh.

All that can be heard is the sound of the ripples of pale blue waters and the swish of leaves. They might appear to be stoic but the mountains speak; they are somewhat like morbid poetry—colourless,without a rhythmic note, but enchanting

From the world's highest motorable pass in Khardung La, to sand dunes, lakes and mountains all in one frame in the Nubra Valley, the rare two humped camel called shnaabong, the merging of the Indus River with the Zaskhar river, Tibetan refugee camps, steaming hot momos, chai, yak milk, silver jewellery, stones, shawls, masks and all that is touristy, the place has much more to offer. Ladakh is about the juxtaposition of TLF Magazine July, 2013

TLF Magazine July, 2013


18

Desi Traveller

19

Stark mountains in all imaginable shades of brown, grey, black and even purple, the vast sky in the most soothing shade of blue, clouds floating by like puffs of smoke—all so intoxicating, calm and fresh.

nevertheless. Amidst all this, as if to add confetti to a chocolate cupcake there are the tiny colourful gompas, the Tibetan flags and the wooden houses. As cold and harsh as the mountains and the army camps might appear, the artistic contours of the ageing, the red cheeks of the children and the warmth of the hearts of the locals make it, all in all, a place second to none- such is the beauty of Ladakh.

All that can be heard is the sound of the ripples of pale blue waters and the swish of leaves. They might appear to be stoic but the mountains speak; they are somewhat like morbid poetry—colourless,without a rhythmic note, but enchanting

From the world's highest motorable pass in Khardung La, to sand dunes, lakes and mountains all in one frame in the Nubra Valley, the rare two humped camel called shnaabong, the merging of the Indus River with the Zaskhar river, Tibetan refugee camps, steaming hot momos, chai, yak milk, silver jewellery, stones, shawls, masks and all that is touristy, the place has much more to offer. Ladakh is about the juxtaposition of TLF Magazine July, 2013

TLF Magazine July, 2013


20

Desi Traveller

21

They might appear to be stoic but the mountains speak; they are somewhat like morbid poetry—colourless, without a rhythmic note, but enchanting nevertheless.

cultures—bordered by Pakistan and China, and has a mix of tribes - the Nomads, Ladakhis (Buddhists + Muslims) and the Aryans—it's fascinating to see how they all come together and chase happiness in lands so barren, barren yet beautiful. One can lose themselves in the simplicity of the women and the equal funk of the men-with their mohawks and piercings, hip-hop shoes and jumpers. They are a shy lot- the men more than the women! These people are hardworking, be it any strata of society—monks included. I remember encountering a monk during the Hemis festival. He must have been in his fifties and was carrying a lot of stuff in both hands, which was his daily ration and to take all that to his house atop a hill, his daily chore. A friend and I offered to help and he happily handed it to us- we ended up panting more than anyone I have come across in my life. As he opened his house TLF Magazine July, 2013

TLF Magazine July, 2013


20

Desi Traveller

21

They might appear to be stoic but the mountains speak; they are somewhat like morbid poetry—colourless, without a rhythmic note, but enchanting nevertheless.

cultures—bordered by Pakistan and China, and has a mix of tribes - the Nomads, Ladakhis (Buddhists + Muslims) and the Aryans—it's fascinating to see how they all come together and chase happiness in lands so barren, barren yet beautiful. One can lose themselves in the simplicity of the women and the equal funk of the men-with their mohawks and piercings, hip-hop shoes and jumpers. They are a shy lot- the men more than the women! These people are hardworking, be it any strata of society—monks included. I remember encountering a monk during the Hemis festival. He must have been in his fifties and was carrying a lot of stuff in both hands, which was his daily ration and to take all that to his house atop a hill, his daily chore. A friend and I offered to help and he happily handed it to us- we ended up panting more than anyone I have come across in my life. As he opened his house TLF Magazine July, 2013

TLF Magazine July, 2013


22

Desi Traveller

23

The army men remain stationed at their respective points, come rain or snow. The locals help the traffic clear by shoveling the snow off the road. Little kids tend to Thukpa stalls, women are totally in charge of their lives and support many others, working hard to make ends meet—this is what Ladakh is all about. You may enjoy rafting in the lower Indus in Ule or visiting the oldest monestary in Lamayuru but here the journey and the joys of experiencing the local life is more beautiful than anything else. (although we didn't go in) I peeped and saw bare floors and walls. Life is not simple for him - he has chosen it. There are other ways people work hard, like the Tibetan refugee camps—each time I crossed one, my heart sank looking at those eyes and faces that didn't know where they belonged or what piece of land they could call their own. They live stamped refugees, selling handmade accessories, diaries and clothes for a living. Please shop till you drop and don't haggle.

TLF Magazine July, 2013

TLF Magazine July, 2013


22

Desi Traveller

23

The army men remain stationed at their respective points, come rain or snow. The locals help the traffic clear by shoveling the snow off the road. Little kids tend to Thukpa stalls, women are totally in charge of their lives and support many others, working hard to make ends meet—this is what Ladakh is all about. You may enjoy rafting in the lower Indus in Ule or visiting the oldest monestary in Lamayuru but here the journey and the joys of experiencing the local life is more beautiful than anything else. (although we didn't go in) I peeped and saw bare floors and walls. Life is not simple for him - he has chosen it. There are other ways people work hard, like the Tibetan refugee camps—each time I crossed one, my heart sank looking at those eyes and faces that didn't know where they belonged or what piece of land they could call their own. They live stamped refugees, selling handmade accessories, diaries and clothes for a living. Please shop till you drop and don't haggle.

TLF Magazine July, 2013

TLF Magazine July, 2013


24

Desi Traveller

25 conditioned atmosphere you will find yourself breathing in!

A Cool Summer in Delhi By Shrutika Nagpal

Five ways to beat the heat in the capital city, which also happens to be one of the hottest!

Fruity Frolicking In terms of its diversity, Delhi is a zoomed out version of India. Fruits in Delhi follow a set pattern of availability and every season is peppered with different species and flavours. The Summers bring with them the Mangoes, Papayas, Watermelons and Lichis which are replaced with Peaches, Plums, Cheekus, Apples and Shareefas, as the Winters roll in. Scouting the city for these fruits would be very gratifying for your taste buds; we suggest you have a bite of each or a sip of all of them together!

Summers in Delhi have a way of dulling our personalities and making us disinterested in our own abilities. Here are a few things you can do to try and focus on something other than the overwhelming weather.

Kunzum Travel Café Located just short of the fort in Hauz Khas Village, Kunzum is Delhi’s first travel café and offers something entirely unique within its cozy confines. Spending the day at this calmingly cool place doing absolutely anything you enjoy- be it reading a book, watching a movie on your laptop, floating in cyber space (their Wi-Fi is as fast as it is free), talking to fellow travellers or just observing them from a distance can help take your mind off the heat and keep you satisfied. Pay as much as you think you should, have some coffee to keep your energy up, and venture out into any of the popular eateries in Hauz Khas Village whenever you feel like snacking.

Paharganj Get off at RK Ashram Marg Metro Station and be in the shade in less than 3 minutes. The famous My Bar will keep you high on life while you lounge around and revel in the electric atmosphere of cheap drinks, good food and excited people. Walk on just a little and you’ll discover a range of clothes, accessories and ornaments so colorful and attractive that your thumbs will start to itch. Sometimes the best way to deal with a problem is to prepare for it, so stock up on some airy apparel and battle the sunburn! Wander around for a bit and find yourself in Sam’s Café whose coolers, roof top view of the streets, and scintillating smells will give you a perfect ending to a tasteful trip.

By Kunzum Travel Cafe

TLF Magazine July, 2013

The Malls’ Call!

Scenic Travel

Going to the mall in the summer is a way to regain and maintain the energy to do the things we want to in the holidays but have lost the will, due to the crushing temperatures. From Promenade to Select City Walk to Ambience, Delhi has developed an array of malls over the past few years that not only offer a wholesome and diverse shopping experience, but also other ways to keep you enjoyably engaged. Other than just bills and bags, bowling, beer, box office and billiards are some of the activities that come together to give you a stimulating and entertaining couple of hours. The icing on the cake is the centrally air-

This particular plan would require a heightened sense of adventure on your part, but will be quite rewarding if you can muster the spirit! Using the wellconnected and well-ventilated Delhi Metro, you can go from one place to another – chosen randomly on the basis of the Metro Map given in each compartment of the trains- and walk around with a camera or a diary in your hand, documenting the various sights you encounter, stopping only to eat something that looks queer. Stay at each location for not more than 30minutes at a stretch- this will hasten your appreciation, delay your boredom, and avoid you from melting at the same time! TLF Magazine July, 2013


24

Desi Traveller

25 conditioned atmosphere you will find yourself breathing in!

A Cool Summer in Delhi By Shrutika Nagpal

Five ways to beat the heat in the capital city, which also happens to be one of the hottest!

Fruity Frolicking In terms of its diversity, Delhi is a zoomed out version of India. Fruits in Delhi follow a set pattern of availability and every season is peppered with different species and flavours. The Summers bring with them the Mangoes, Papayas, Watermelons and Lichis which are replaced with Peaches, Plums, Cheekus, Apples and Shareefas, as the Winters roll in. Scouting the city for these fruits would be very gratifying for your taste buds; we suggest you have a bite of each or a sip of all of them together!

Summers in Delhi have a way of dulling our personalities and making us disinterested in our own abilities. Here are a few things you can do to try and focus on something other than the overwhelming weather.

Kunzum Travel Café Located just short of the fort in Hauz Khas Village, Kunzum is Delhi’s first travel café and offers something entirely unique within its cozy confines. Spending the day at this calmingly cool place doing absolutely anything you enjoy- be it reading a book, watching a movie on your laptop, floating in cyber space (their Wi-Fi is as fast as it is free), talking to fellow travellers or just observing them from a distance can help take your mind off the heat and keep you satisfied. Pay as much as you think you should, have some coffee to keep your energy up, and venture out into any of the popular eateries in Hauz Khas Village whenever you feel like snacking.

Paharganj Get off at RK Ashram Marg Metro Station and be in the shade in less than 3 minutes. The famous My Bar will keep you high on life while you lounge around and revel in the electric atmosphere of cheap drinks, good food and excited people. Walk on just a little and you’ll discover a range of clothes, accessories and ornaments so colorful and attractive that your thumbs will start to itch. Sometimes the best way to deal with a problem is to prepare for it, so stock up on some airy apparel and battle the sunburn! Wander around for a bit and find yourself in Sam’s Café whose coolers, roof top view of the streets, and scintillating smells will give you a perfect ending to a tasteful trip.

By Kunzum Travel Cafe

TLF Magazine July, 2013

The Malls’ Call!

Scenic Travel

Going to the mall in the summer is a way to regain and maintain the energy to do the things we want to in the holidays but have lost the will, due to the crushing temperatures. From Promenade to Select City Walk to Ambience, Delhi has developed an array of malls over the past few years that not only offer a wholesome and diverse shopping experience, but also other ways to keep you enjoyably engaged. Other than just bills and bags, bowling, beer, box office and billiards are some of the activities that come together to give you a stimulating and entertaining couple of hours. The icing on the cake is the centrally air-

This particular plan would require a heightened sense of adventure on your part, but will be quite rewarding if you can muster the spirit! Using the wellconnected and well-ventilated Delhi Metro, you can go from one place to another – chosen randomly on the basis of the Metro Map given in each compartment of the trains- and walk around with a camera or a diary in your hand, documenting the various sights you encounter, stopping only to eat something that looks queer. Stay at each location for not more than 30minutes at a stretch- this will hasten your appreciation, delay your boredom, and avoid you from melting at the same time! TLF Magazine July, 2013


26

Luxe Escape

27 Beach Fun

Pre-Wedding Rhapsody TLF has picked some of the finest luxury destinations, offering the most exciting experiences for a bachelorette getaway. Drama, fall-outs and laugh-out-loud moments, it is as (maybe more) important as your wedding day because this is the time when you celebrate and reminiscence your good old days with your best pals—so just pack your bags and be ready for a girly giggly bash! By Arushi Chaturvedi

Vegas How about a Bachelorette Bash in Sin City? Spoil yourself, do all the craziest things you have ever wanted to with your girlfriends, as you know this time won’t come back and—“Whatever happens in Vegas, stays in Vegas.” Well, you can enjoy your bachelorette in this Sin City, as it has a lot to offer. Other then gambling, you can have pool parties as it is located in the centre of a desert. Las Vegas is hot, so needless to declare, during the day, the pool is the place to be.

Book an appointment at the spa, and sip in some of the best wines.

Vegas for Shopholics and Spaholics! No girls’ trip would be absolute without shopping and spa. Las Vegas can serve you with some of the best shopping and spa experiences, so before chalking out your bash do research for some of the best shopping and spa places in Vegas. For the ultimate pampering, book an appointment at the spa, and sip in some of the best wines and enjoy a gossip session with your girls while you indulge in pampering sessions.

Australia VEGAS

Wedding Tradition The type of flowers the bride clutches in A m e r i c a n weddings during t h e ceremo n y signifie s her emotio n s towards the marriage. In old en times, the bridal bouq uet had herbs and spices instead of flowers. It was believed that these strongly aromatic plants would ward off evil spirits intent on possessing the bride. TLF Magazine July, 2013

Trendy docks, stylish bars, pulsating party life and beautiful scenery, Au s t r a l i a has all that you need to have the time of your life. Bask in

men, who love to party and are great lookers! So what are you waiting for ladies?

Australian aboriginals wedding traditionThe bride washes herself in a water body (lake, river, ocean, pond) at the day of h e r unio n

in order t o b e blessed by the spirit of the Earth.

Valentine's Day and New Year's Eve are the two busiest 'wedding' days in Las Vegas.

the glory of the sun; slouch around the beach and if you girls have a sporty vein in you then nothing can beat Australia, as you can enjoy a range of thrilling sporting events with your girlfriends. Then there are the Aussi

Ireland Cute Hostels

TLF Magazine July, 2013

The place has an impressive party reputation with an array of clubs, beaches and bars.


26

Luxe Escape

27 Beach Fun

Pre-Wedding Rhapsody TLF has picked some of the finest luxury destinations, offering the most exciting experiences for a bachelorette getaway. Drama, fall-outs and laugh-out-loud moments, it is as (maybe more) important as your wedding day because this is the time when you celebrate and reminiscence your good old days with your best pals—so just pack your bags and be ready for a girly giggly bash! By Arushi Chaturvedi

Vegas How about a Bachelorette Bash in Sin City? Spoil yourself, do all the craziest things you have ever wanted to with your girlfriends, as you know this time won’t come back and—“Whatever happens in Vegas, stays in Vegas.” Well, you can enjoy your bachelorette in this Sin City, as it has a lot to offer. Other then gambling, you can have pool parties as it is located in the centre of a desert. Las Vegas is hot, so needless to declare, during the day, the pool is the place to be.

Book an appointment at the spa, and sip in some of the best wines.

Vegas for Shopholics and Spaholics! No girls’ trip would be absolute without shopping and spa. Las Vegas can serve you with some of the best shopping and spa experiences, so before chalking out your bash do research for some of the best shopping and spa places in Vegas. For the ultimate pampering, book an appointment at the spa, and sip in some of the best wines and enjoy a gossip session with your girls while you indulge in pampering sessions.

Australia VEGAS

Wedding Tradition The type of flowers the bride clutches in A m e r i c a n weddings during t h e ceremo n y signifie s her emotio n s towards the marriage. In old en times, the bridal bouq uet had herbs and spices instead of flowers. It was believed that these strongly aromatic plants would ward off evil spirits intent on possessing the bride. TLF Magazine July, 2013

Trendy docks, stylish bars, pulsating party life and beautiful scenery, Au s t r a l i a has all that you need to have the time of your life. Bask in

men, who love to party and are great lookers! So what are you waiting for ladies?

Australian aboriginals wedding traditionThe bride washes herself in a water body (lake, river, ocean, pond) at the day of h e r unio n

in order t o b e blessed by the spirit of the Earth.

Valentine's Day and New Year's Eve are the two busiest 'wedding' days in Las Vegas.

the glory of the sun; slouch around the beach and if you girls have a sporty vein in you then nothing can beat Australia, as you can enjoy a range of thrilling sporting events with your girlfriends. Then there are the Aussi

Ireland Cute Hostels

TLF Magazine July, 2013

The place has an impressive party reputation with an array of clubs, beaches and bars.


28

Luxe Escape

29 A Castle In Ireland

According to an Irish ritual, the newlyweds are supposed to spend a month together drinking honeyed wine in a secluded place—it is from this tradition that the word ‘honeymoon’ was derived

Paris

Trivia An Irish bride's wedding ring is called a Claddagh ring. It is a heart held by two hands with the heart topped by a crown. The hands represent faith, the crown symbolises honour, and the heart signifies love. The ring’s motto is: ‘Let love and friendship reign.’

Ireland

prospect bride not to have some sort of celebration in her last bit of freedom.

France (Paris)

Ireland is scenic not just in terms of the natural surroundings but also the men (Colin Ferrel anyone?) and who can deny that the most important ingredient of a hen’s night is this! Get lost in the romance of the castles, but whatever you do, do not find a new prince charming!

Irish Wedding Tradition

Imagine your bachelorette party in Paris a few weeks before the big day and let off your tiny last minute jitters with some close friends and bridesmaids and mulled wine, under the Eiffel tower! Hire a limo pickup from your hotel or apartment for a fun filled morning and shop at some of Paris' finest fashion houses such as Chanel, Louis Vuitton, Dior and JeanPaul Gaultier. If you desire, you can have your own shopping assistant who can help you select the perfect articles for you. Do experience the wonderful Maison Blanche restaurant, which boasts a magnificent view of the Parisian skyli ne, for a n ex t r a vagan t lunch. If you are a group of girls who l o v e vintage

Irish bachelorette tradition Pink Hats and printed T-shirts are a pretty common sight on any Irish street on a Saturday night. Most parties involve some form of fancy dress or wild costumes. All in all bachelorette is part of

the weddin g tradition in Ireland and it is very unusual for a

According to an Irish ritual the newlyweds are supposed to spend a month together drinking honeyed wine in a secluded place. This ritual was especially true if the couple had eloped. The belief was that after a

mon th had passed the bride would become pregnant and her family would then desire her to remain with her new husband. It was from this tradition the term ‘Honeymoon’ was derived. Even today many Irish couples blend TLF Magazine July, 2013

ancient beliefs with modern customs to create wedding traditions more memorable.

fashion, then you are lucky to be in Paris as it boasts the finest vintage boutiques and chic private salons. This is the ultimate stop for a classy and vogue hen’s party!

French bachelorette Tradition In French tradition, bachelorette parties often feature heavy drinking and various (although gentle) humiliations, and sometimes the presence of a stripper.

French wedding tradition. In the early history of France the newlyweds were transported in a cart drawn by a donkey, and they hold a chamber pot to announce the ceremony to the villagers (this ride was called “The donkey dance”). The day after, very early in the morning, the villagers had to hunt for the newlyweds to give them the chamber pot (this was called “ The running after newlyweds”). The running was a success when the villagers had found the couple. As soon as they were TLF Magazine July, 2013

Hire a limo pickup from your hotel or apartment for a fun filled morning, and shop at some of Paris’ finest fashion houses such as Chanel, Louis Vuitton, Dior and JeanPaul Gaultier. found, they had to drink the contents of the chamber pot, the bride first, then the groom and finally, the villagers. The content of the chamber pot had to give vigor to the couple after the wedding night. The content of the chamber pot changes in function depending on the region and can contain bananas, alcohol, chocolate, spices and bread.


28

Luxe Escape

29 A Castle In Ireland

According to an Irish ritual, the newlyweds are supposed to spend a month together drinking honeyed wine in a secluded place—it is from this tradition that the word ‘honeymoon’ was derived

Paris

Trivia An Irish bride's wedding ring is called a Claddagh ring. It is a heart held by two hands with the heart topped by a crown. The hands represent faith, the crown symbolises honour, and the heart signifies love. The ring’s motto is: ‘Let love and friendship reign.’

Ireland

prospect bride not to have some sort of celebration in her last bit of freedom.

France (Paris)

Ireland is scenic not just in terms of the natural surroundings but also the men (Colin Ferrel anyone?) and who can deny that the most important ingredient of a hen’s night is this! Get lost in the romance of the castles, but whatever you do, do not find a new prince charming!

Irish Wedding Tradition

Imagine your bachelorette party in Paris a few weeks before the big day and let off your tiny last minute jitters with some close friends and bridesmaids and mulled wine, under the Eiffel tower! Hire a limo pickup from your hotel or apartment for a fun filled morning and shop at some of Paris' finest fashion houses such as Chanel, Louis Vuitton, Dior and JeanPaul Gaultier. If you desire, you can have your own shopping assistant who can help you select the perfect articles for you. Do experience the wonderful Maison Blanche restaurant, which boasts a magnificent view of the Parisian skyli ne, for a n ex t r a vagan t lunch. If you are a group of girls who l o v e vintage

Irish bachelorette tradition Pink Hats and printed T-shirts are a pretty common sight on any Irish street on a Saturday night. Most parties involve some form of fancy dress or wild costumes. All in all bachelorette is part of

the weddin g tradition in Ireland and it is very unusual for a

According to an Irish ritual the newlyweds are supposed to spend a month together drinking honeyed wine in a secluded place. This ritual was especially true if the couple had eloped. The belief was that after a

mon th had passed the bride would become pregnant and her family would then desire her to remain with her new husband. It was from this tradition the term ‘Honeymoon’ was derived. Even today many Irish couples blend TLF Magazine July, 2013

ancient beliefs with modern customs to create wedding traditions more memorable.

fashion, then you are lucky to be in Paris as it boasts the finest vintage boutiques and chic private salons. This is the ultimate stop for a classy and vogue hen’s party!

French bachelorette Tradition In French tradition, bachelorette parties often feature heavy drinking and various (although gentle) humiliations, and sometimes the presence of a stripper.

French wedding tradition. In the early history of France the newlyweds were transported in a cart drawn by a donkey, and they hold a chamber pot to announce the ceremony to the villagers (this ride was called “The donkey dance”). The day after, very early in the morning, the villagers had to hunt for the newlyweds to give them the chamber pot (this was called “ The running after newlyweds”). The running was a success when the villagers had found the couple. As soon as they were TLF Magazine July, 2013

Hire a limo pickup from your hotel or apartment for a fun filled morning, and shop at some of Paris’ finest fashion houses such as Chanel, Louis Vuitton, Dior and JeanPaul Gaultier. found, they had to drink the contents of the chamber pot, the bride first, then the groom and finally, the villagers. The content of the chamber pot had to give vigor to the couple after the wedding night. The content of the chamber pot changes in function depending on the region and can contain bananas, alcohol, chocolate, spices and bread.


30

High Flier

31 S P E C I A L F E AT U R E S - O n e i s welcomed by a spectacular vertical garden, designed by internationally celebrated tropical botanist Patrick Blanc, at the entrance, bringing nature indoors in a dramatic yet sustainable way, cleansing the air and invigorating the senses. On offer is a Payot Paris day spa – an Australian first – framed by an extension of the vertical garden that features natural elements such as exquisite Swiss quartzite walls and flooring provided by Switzerland’s family-owned Truffer Company. The open kitchen offers menus by celebrity chef Neil Perry. Entertainment area is replete with plasma screens, Sony PlayStation 3 and PlayStation Portable entertainment systems, offering a selection of games and movies. Luxurious individual marble-lined shower suites encompass individual stereo volume and lighting controls, radiant heating to reduce condensation on the mirrors, and luggage racks. The exclusive furniture and luxurious finishes including leather lounge chairs, recliners, and sofas by Italy’s Poltrona Frau, dining chairs and tables by Cappellini, Tai Ping wool carpets from Hong Kong, marble from Carrara and quartzite from Switzerland.

Fuel your Flight Rupali Dean gives you a peek into the best First Class Lounges to chill and rejuvenate, before you hop onto that long flight.

One is welcomed by a spectacular vertical garden, designed by internationally celebrated tropical botanist Patrick Blanc, at the entrance, bringing nature indoors in a dramatic yet sustainable way, cleansing the air and invigorating the senses.

Qantas First Class Lounge

ASIAN HOSPITALITY @ MALAYSIA AIRLINES-KUALA LUMPUR Malaysia Airline Golden Lounge

Meticulous details have gone into the design processes of many First Class Airport lounges, befitting the world’s top tier airlines. The focus is to ensure a sense of cohesiveness to the space, and encompasses a range of zones from business to entertainment to spa—Here I talk of the TOP THREE, based on exceeding all the expectations, with an extraordinary customer response, and often a 100 per cent customer satisfaction rating.

FROM AIRPORT TO AIRCRAFT @ QANTAS-MELBOURNE

Qantas Dining Area

The First Class Lounge at the Melbourne Airport is a signature element of Qantas’ renewed focus on world-class, innovative design that commenced with the introduction of the airline’s award-winning Sky bed in 2003. USP- Designed in tandem with the Qantas A380 aircraft interiors, the lounge is the beginning of a seamless travel experience for Qantas premium customers – from airport to aircraft. TLF Magazine July, 2013

All the meals and food products are HALAL certified, which abides by religious rules. TLF Magazine July, 2013


30

High Flier

31 S P E C I A L F E AT U R E S - O n e i s welcomed by a spectacular vertical garden, designed by internationally celebrated tropical botanist Patrick Blanc, at the entrance, bringing nature indoors in a dramatic yet sustainable way, cleansing the air and invigorating the senses. On offer is a Payot Paris day spa – an Australian first – framed by an extension of the vertical garden that features natural elements such as exquisite Swiss quartzite walls and flooring provided by Switzerland’s family-owned Truffer Company. The open kitchen offers menus by celebrity chef Neil Perry. Entertainment area is replete with plasma screens, Sony PlayStation 3 and PlayStation Portable entertainment systems, offering a selection of games and movies. Luxurious individual marble-lined shower suites encompass individual stereo volume and lighting controls, radiant heating to reduce condensation on the mirrors, and luggage racks. The exclusive furniture and luxurious finishes including leather lounge chairs, recliners, and sofas by Italy’s Poltrona Frau, dining chairs and tables by Cappellini, Tai Ping wool carpets from Hong Kong, marble from Carrara and quartzite from Switzerland.

Fuel your Flight Rupali Dean gives you a peek into the best First Class Lounges to chill and rejuvenate, before you hop onto that long flight.

One is welcomed by a spectacular vertical garden, designed by internationally celebrated tropical botanist Patrick Blanc, at the entrance, bringing nature indoors in a dramatic yet sustainable way, cleansing the air and invigorating the senses.

Qantas First Class Lounge

ASIAN HOSPITALITY @ MALAYSIA AIRLINES-KUALA LUMPUR Malaysia Airline Golden Lounge

Meticulous details have gone into the design processes of many First Class Airport lounges, befitting the world’s top tier airlines. The focus is to ensure a sense of cohesiveness to the space, and encompasses a range of zones from business to entertainment to spa—Here I talk of the TOP THREE, based on exceeding all the expectations, with an extraordinary customer response, and often a 100 per cent customer satisfaction rating.

FROM AIRPORT TO AIRCRAFT @ QANTAS-MELBOURNE

Qantas Dining Area

The First Class Lounge at the Melbourne Airport is a signature element of Qantas’ renewed focus on world-class, innovative design that commenced with the introduction of the airline’s award-winning Sky bed in 2003. USP- Designed in tandem with the Qantas A380 aircraft interiors, the lounge is the beginning of a seamless travel experience for Qantas premium customers – from airport to aircraft. TLF Magazine July, 2013

All the meals and food products are HALAL certified, which abides by religious rules. TLF Magazine July, 2013


32

High Flier

33

LARGEST LOUNGE IN THE WORLD@ EMIRATES-DUBAI Emirates luxurious First Class and Business Class lounges at Concourse A, Terminal 3, Dubai International Airport spans 29,000 square Metres. The lounges, which extend the entire length of the concourse, are the largest in the world

Appetiser Arabic Mezze

USP- Concourse A is a significant milestone and achievement in supporting and enabling the continued growth of Emirates. It testifies the Airlines focus and commitment to being a leader in offering customers innovative services with an unsurpassed travel experience SPECIAL FEATURES- The First Class Lounge is an integral part of the overall travel experience for premium travellers. It is a product that is extremely popular with the premium class passengers as well as Emirates Skywards Platinum and Gold card members, their frequent flyer programme, who have come to expect a consistent level of service and quality that Emirates is known for. The First class lounge is an extension of the world class services that they offer in-flight and it also offers customers’ fine dining with showcase kitchens, conference rooms, business centres, a Timeless lden Lounge

Malaysia Airline Go

The First Class Lounge passengers flying with Emirates have an added advantage of a dedicated duty free shopping area and a Le Clos wine cellar.

Malaysia Airline Golden Lounge Dining

Commencing with the smile from the friendly receptionist who checks you in, you would love this Asian slant on the contemporary Lounge experience. The accent certainly is on service of the highest quality! The Award winning flagship Golden lounge is split into two seating areas, including the first class and business class lounge. USP- The Kids special room is a heaven for children filled with fun activities. This room is equipped with television, children’s writing table and chairs, toys, comics and colouring

books. There is also a special nursery room for mothers to privately nurse their child, which comes complete with baby cleaning and changing station. SPECIAL FEATURES- The Santai Spa offers a range of therapeutic massages to relax and de-stress from a 20-minute to 90-minute energising spa. The gaming room comes equipped with two units of 40” LED Televisions as well as Xbox Kinetic game console and other games. The Sports Bar is replete with an HD Projector as well as televisions showing sports channels;

Drinks

serving a selection of premium champagne, red and white wine, liquors and liqueurs. On offer is a Premium wine selection by renowned Master of Wine, Dr. Ron Georgiou. All the meals and food products are HALAL certified which abides by religious rules. The food is prepared with high levels of hygiene; the chefs undergo special training and have to maintain nutrition and quality, food safety levels. TLF Magazine July, 2013

ge

t Class Loun Emirates Firs

Emirates First Class Lounge

TLF Magazine July, 2013

Spa, entertainment zones, dedicated smoking areas as well as children’s play areas. The First Class Lounge passengers also have the added convenience of a dedicated duty free shopping area and a Le Clos wine cellar. The lounge also offers direct and convenient access to aircraft boarding gates.


32

High Flier

33

LARGEST LOUNGE IN THE WORLD@ EMIRATES-DUBAI Emirates luxurious First Class and Business Class lounges at Concourse A, Terminal 3, Dubai International Airport spans 29,000 square Metres. The lounges, which extend the entire length of the concourse, are the largest in the world

Appetiser Arabic Mezze

USP- Concourse A is a significant milestone and achievement in supporting and enabling the continued growth of Emirates. It testifies the Airlines focus and commitment to being a leader in offering customers innovative services with an unsurpassed travel experience SPECIAL FEATURES- The First Class Lounge is an integral part of the overall travel experience for premium travellers. It is a product that is extremely popular with the premium class passengers as well as Emirates Skywards Platinum and Gold card members, their frequent flyer programme, who have come to expect a consistent level of service and quality that Emirates is known for. The First class lounge is an extension of the world class services that they offer in-flight and it also offers customers’ fine dining with showcase kitchens, conference rooms, business centres, a Timeless lden Lounge

Malaysia Airline Go

The First Class Lounge passengers flying with Emirates have an added advantage of a dedicated duty free shopping area and a Le Clos wine cellar.

Malaysia Airline Golden Lounge Dining

Commencing with the smile from the friendly receptionist who checks you in, you would love this Asian slant on the contemporary Lounge experience. The accent certainly is on service of the highest quality! The Award winning flagship Golden lounge is split into two seating areas, including the first class and business class lounge. USP- The Kids special room is a heaven for children filled with fun activities. This room is equipped with television, children’s writing table and chairs, toys, comics and colouring

books. There is also a special nursery room for mothers to privately nurse their child, which comes complete with baby cleaning and changing station. SPECIAL FEATURES- The Santai Spa offers a range of therapeutic massages to relax and de-stress from a 20-minute to 90-minute energising spa. The gaming room comes equipped with two units of 40” LED Televisions as well as Xbox Kinetic game console and other games. The Sports Bar is replete with an HD Projector as well as televisions showing sports channels;

Drinks

serving a selection of premium champagne, red and white wine, liquors and liqueurs. On offer is a Premium wine selection by renowned Master of Wine, Dr. Ron Georgiou. All the meals and food products are HALAL certified which abides by religious rules. The food is prepared with high levels of hygiene; the chefs undergo special training and have to maintain nutrition and quality, food safety levels. TLF Magazine July, 2013

ge

t Class Loun Emirates Firs

Emirates First Class Lounge

TLF Magazine July, 2013

Spa, entertainment zones, dedicated smoking areas as well as children’s play areas. The First Class Lounge passengers also have the added convenience of a dedicated duty free shopping area and a Le Clos wine cellar. The lounge also offers direct and convenient access to aircraft boarding gates.


34 Promotion Hi Flier

35

Le Méridien Dubai: a gateway to heaven! By Arushi Chaturvedi

Méridien Dubai are popular MICE destinations in the region. From the impressive Great Ballroom with modern décor and technology, to meeting rooms equipped with the latest state-of-theart audio visual equipment and an inventory of 580 guest rooms, Le Méridien Dubai aims to reign as a leader in the transient and group segments.

Culinary Hub With 18 distinctly styled trendsetting Food and Beverage outlets, Le Méridien Dubai is known to be a gastronomic hub appealing to every individual’s palette. In the course of the past 12 months, three new restaurants have opened, including Mahec, which offers a modern Indian cuisine that would appeal to the taste buds of even the most discerning Indian travellers. Dining at Le Méridien is an alluring and adored experience, which blends the familiar and the extraordinary.

Le Méridien Dubai Airport Road, P.O. Box 10001, Dubai, United Arab Emirates Phone: (971)(4) 217 0000 Fax: (971) (4) 282 9329 Email: reservations.lmdubai@lemeridien.com Website: www.lemeridien-dubai.com

Le Méridien Dubai positions itself as a way into a city offering a modern lifestyle while maintaining the characteristic and warmth. The hotel has its country charm preserved by 38 acres of landscaped gardens and lush meadows, making it a perfect place to rejuvenate. The unique range of modern sojourn coupled with tranquil settings makes Le Méridien Dubai a truly world class business and leisure hotel.

The 197 new rooms which will be launched in Q1 of 2014 has an average size of 52 sq.m and personalized butler service on each floor. The new guest rooms will offer more space, modern décor and facilities with the latest in technology and guest comfort. The development will also add a rooftop pool, a dedicated spa floor and an exclusive Club lounge for astute travellers. It’s the perfect place to unwind and forget all your worries. TLF Magazine July, 2013

Astutely Placed Deliberately positioned next to the prosperous gateway to Dubai, the expansion of guest rooms and new banqueting facilities will continue to safeguard the hotel’s exceptional service standards and values and simultaneously deal with innovative market trends.

Soon To be a MICE destination The hotel is adding some new modern amenities in the approaching months. By the first quarter of 2014 the hotel will have unparalleled Conference & Banqueting facilities spread across more than 6,000 sq.m. of area, thereby reinforcing the fact that Dubai and Le TLF Magazine July, 2013


34 Promotion Hi Flier

35

Le Méridien Dubai: a gateway to heaven! By Arushi Chaturvedi

Méridien Dubai are popular MICE destinations in the region. From the impressive Great Ballroom with modern décor and technology, to meeting rooms equipped with the latest state-of-theart audio visual equipment and an inventory of 580 guest rooms, Le Méridien Dubai aims to reign as a leader in the transient and group segments.

Culinary Hub With 18 distinctly styled trendsetting Food and Beverage outlets, Le Méridien Dubai is known to be a gastronomic hub appealing to every individual’s palette. In the course of the past 12 months, three new restaurants have opened, including Mahec, which offers a modern Indian cuisine that would appeal to the taste buds of even the most discerning Indian travellers. Dining at Le Méridien is an alluring and adored experience, which blends the familiar and the extraordinary.

Le Méridien Dubai Airport Road, P.O. Box 10001, Dubai, United Arab Emirates Phone: (971)(4) 217 0000 Fax: (971) (4) 282 9329 Email: reservations.lmdubai@lemeridien.com Website: www.lemeridien-dubai.com

Le Méridien Dubai positions itself as a way into a city offering a modern lifestyle while maintaining the characteristic and warmth. The hotel has its country charm preserved by 38 acres of landscaped gardens and lush meadows, making it a perfect place to rejuvenate. The unique range of modern sojourn coupled with tranquil settings makes Le Méridien Dubai a truly world class business and leisure hotel.

The 197 new rooms which will be launched in Q1 of 2014 has an average size of 52 sq.m and personalized butler service on each floor. The new guest rooms will offer more space, modern décor and facilities with the latest in technology and guest comfort. The development will also add a rooftop pool, a dedicated spa floor and an exclusive Club lounge for astute travellers. It’s the perfect place to unwind and forget all your worries. TLF Magazine July, 2013

Astutely Placed Deliberately positioned next to the prosperous gateway to Dubai, the expansion of guest rooms and new banqueting facilities will continue to safeguard the hotel’s exceptional service standards and values and simultaneously deal with innovative market trends.

Soon To be a MICE destination The hotel is adding some new modern amenities in the approaching months. By the first quarter of 2014 the hotel will have unparalleled Conference & Banqueting facilities spread across more than 6,000 sq.m. of area, thereby reinforcing the fact that Dubai and Le TLF Magazine July, 2013


36

Check-In

37

HOME AWAY FROM HOME By Rupali Dean

A homestay is accommodation provided in a private home, which is run by the homeowner. This concept is gaining popularity in India both for national and international tourists. I talk here of the Top 5, where you can experience the difference of living in a Home away from Home ...

Sample these- lush farms blooming with ‘sarson’, swaying green grass and the gentle aroma of freshly baked rotis with dollops of ghee, drinking fresh milk straight from the cow, eating farm fresh eggs for breakfastand you would know you are in

These destinations are an ideal choice for accommodation at place where Language is a barrier, as most of the home owners are well versed in English and can aid their guests to sightsee and shop in the local markets. Home cooked food as per one’s choice is another unique attraction and yes, it is much more economical than living in a hotel, thus making it an ideal choice for single travellers, pet holidays, adventure holidays and also makes for wonderful relaxed weekend trips.

Tel: +91 97 81 983828, Email: greenacreshaveli@gmail.com Best way to Reach: Take the Amritsar Shatabadi and reach Amritsar. The Farm stay will organize a pick and drop for you.

The best way to enjoy this place is to leave on Friday early evening and enjoy the drive and the cheerful ‘dhabas’ that dot the journey. Trucks whisk dust off on the ‘Kuchha’ roads Simbhauli onwards, but that is part of the fun and adventure. It’s heartwarming to see animals lying outside village homes, and the familiarity of cow dung appearing in every village. This majestic fort is now managed and operated by Leisure Hotels. A host of modern amenities have been introduced at the fort, where the

PHILLIPKUTTY FARM @ KUMARAKOM-KERELA

pepper plantations, makes staying here an excellent opportunity to enjoy the real Kerala experience in a fascinating location, with a caring family to look after you. Don’t fret; your privacy is much assured at these independent waterfront villas with gorgeous ‘sit outs’ facing the peaceful

waters. You will be welcomed warmly by Anu and her ‘mummy’ and after a quick tour of the plantation and a Syrian Christian lunch with the family in their dining room, you can spend the rest of the day eating more Kerela food, doing touristy stuff and chilling outside.

Where? Anu Mathew, Philipkutty’s Farm, Pallivathukal, Ambika Market P.O, Vechoor, Kottayam District, Kerala - 686 144. Tel: (91)-4829-276530 /275130, Mob: (91) - 98950 75130, Email: mail@philipkuttysfarm.com Best Way to Reach: It is 75 Kms from Kochi and 27 kms from Alleppy. Though accessible by road (up to the opposite bank), it is the ‘vallam’ (country boat) that will finally take you across.

TLF Magazine July, 2013

Punjab. Get a peek into the rural life with this and much more at this Haveli. So if you’re planning a religious pilgrimage to the Golden Temple, or passing through Amritsar, Green Acres Haveli and Retreat is sure to provide a relaxing experience. You can also plan an excursion to Wagah Border or go on a Heritage Walk of the Golden City.

Where? 1, Green Acres, Airport Road, Amritsar, Punjab 143002, India

FORT UNCHAGAON @ UNCHAGAON

WHY HOME STAY?

‘Puthankayal Island’ was the last island to have been reclaimed for agriculture in the backwater region and is approximately 2 meters below lake level. The retaining dyke around the perimeter of the island keeps the lake water from entering the farm. The farm house’s traditional style, antique filled, open plan affair, with enough space for a couple and an extra bed if need be, waterfront cottages amidst the mango, nutmeg, coconut, and

GREEN ACRES HAVELI @ AMRITSAR

royal family still lives in one section, making it a perfect spot for family or friends’ getaways. The brilliant white façade of ‘Surya Mahal’ is surrounded by well-manicured, lush verdant lawns. The décor with its understated elegance is a reflection of a time when style was a way of life. Activities such as an excursion to the colourful Saturday Bazaar imparts the true flavour of an Indian Village. One may bask in the solitude of warm sunshine, sit beneath the orchard trees in the farm, walk along the river, enjoy horse riding on ‘Peshawari’ breed horses and bullock

cart rides, walk through village haat and play billiards, squash, croquet or badminton to name a few. The food here is nice and home style and the service makes you feel like a king himself. All in all ,the Fort has been restored to provide comfortable accommodation, whilst retaining the atmosphere of a bygone area, filled as it is with antique furniture, historical photographs, old hunting trophies, a snooker table, etc. The village of Unchagaon is fascinating, and an afternoon walk reveals traditional activities such as pottery and sugar refining.

Distance from Delhi: 110 Kms. (Gaziabad-Hapur-Simbhauli-Unchagaon) Best way to Reach: by Road, approx. 3 to 31/2 hours’ drive To make a booking: Leisure Hotels Ltd., F - 3/6, Ground Floor, Okhla Inds. Area, Phase I, New Delhi - 110 020 Tel: 91-11- 4652 0000

AAMOD @ SHOGHI On arrival, one is greeted with beautiful pinewood cottages which give off a cheery atmosphere. There is a huge activity centre for kids and lots of shady trees. After breakfast one can start off with the adventures; first become familiar with the basics like climbing a commando’s net, and move on to crossing the Burma Bridge, rope walking and flying fox. A bit of exercise builds an appetite and when your tummy starts rumbling head off for a hearty lunch of Himachali TLF Magazine July, 2013


36

Check-In

37

HOME AWAY FROM HOME By Rupali Dean

A homestay is accommodation provided in a private home, which is run by the homeowner. This concept is gaining popularity in India both for national and international tourists. I talk here of the Top 5, where you can experience the difference of living in a Home away from Home ...

Sample these- lush farms blooming with ‘sarson’, swaying green grass and the gentle aroma of freshly baked rotis with dollops of ghee, drinking fresh milk straight from the cow, eating farm fresh eggs for breakfastand you would know you are in

These destinations are an ideal choice for accommodation at place where Language is a barrier, as most of the home owners are well versed in English and can aid their guests to sightsee and shop in the local markets. Home cooked food as per one’s choice is another unique attraction and yes, it is much more economical than living in a hotel, thus making it an ideal choice for single travellers, pet holidays, adventure holidays and also makes for wonderful relaxed weekend trips.

Tel: +91 97 81 983828, Email: greenacreshaveli@gmail.com Best way to Reach: Take the Amritsar Shatabadi and reach Amritsar. The Farm stay will organize a pick and drop for you.

The best way to enjoy this place is to leave on Friday early evening and enjoy the drive and the cheerful ‘dhabas’ that dot the journey. Trucks whisk dust off on the ‘Kuchha’ roads Simbhauli onwards, but that is part of the fun and adventure. It’s heartwarming to see animals lying outside village homes, and the familiarity of cow dung appearing in every village. This majestic fort is now managed and operated by Leisure Hotels. A host of modern amenities have been introduced at the fort, where the

PHILLIPKUTTY FARM @ KUMARAKOM-KERELA

pepper plantations, makes staying here an excellent opportunity to enjoy the real Kerala experience in a fascinating location, with a caring family to look after you. Don’t fret; your privacy is much assured at these independent waterfront villas with gorgeous ‘sit outs’ facing the peaceful

waters. You will be welcomed warmly by Anu and her ‘mummy’ and after a quick tour of the plantation and a Syrian Christian lunch with the family in their dining room, you can spend the rest of the day eating more Kerela food, doing touristy stuff and chilling outside.

Where? Anu Mathew, Philipkutty’s Farm, Pallivathukal, Ambika Market P.O, Vechoor, Kottayam District, Kerala - 686 144. Tel: (91)-4829-276530 /275130, Mob: (91) - 98950 75130, Email: mail@philipkuttysfarm.com Best Way to Reach: It is 75 Kms from Kochi and 27 kms from Alleppy. Though accessible by road (up to the opposite bank), it is the ‘vallam’ (country boat) that will finally take you across.

TLF Magazine July, 2013

Punjab. Get a peek into the rural life with this and much more at this Haveli. So if you’re planning a religious pilgrimage to the Golden Temple, or passing through Amritsar, Green Acres Haveli and Retreat is sure to provide a relaxing experience. You can also plan an excursion to Wagah Border or go on a Heritage Walk of the Golden City.

Where? 1, Green Acres, Airport Road, Amritsar, Punjab 143002, India

FORT UNCHAGAON @ UNCHAGAON

WHY HOME STAY?

‘Puthankayal Island’ was the last island to have been reclaimed for agriculture in the backwater region and is approximately 2 meters below lake level. The retaining dyke around the perimeter of the island keeps the lake water from entering the farm. The farm house’s traditional style, antique filled, open plan affair, with enough space for a couple and an extra bed if need be, waterfront cottages amidst the mango, nutmeg, coconut, and

GREEN ACRES HAVELI @ AMRITSAR

royal family still lives in one section, making it a perfect spot for family or friends’ getaways. The brilliant white façade of ‘Surya Mahal’ is surrounded by well-manicured, lush verdant lawns. The décor with its understated elegance is a reflection of a time when style was a way of life. Activities such as an excursion to the colourful Saturday Bazaar imparts the true flavour of an Indian Village. One may bask in the solitude of warm sunshine, sit beneath the orchard trees in the farm, walk along the river, enjoy horse riding on ‘Peshawari’ breed horses and bullock

cart rides, walk through village haat and play billiards, squash, croquet or badminton to name a few. The food here is nice and home style and the service makes you feel like a king himself. All in all ,the Fort has been restored to provide comfortable accommodation, whilst retaining the atmosphere of a bygone area, filled as it is with antique furniture, historical photographs, old hunting trophies, a snooker table, etc. The village of Unchagaon is fascinating, and an afternoon walk reveals traditional activities such as pottery and sugar refining.

Distance from Delhi: 110 Kms. (Gaziabad-Hapur-Simbhauli-Unchagaon) Best way to Reach: by Road, approx. 3 to 31/2 hours’ drive To make a booking: Leisure Hotels Ltd., F - 3/6, Ground Floor, Okhla Inds. Area, Phase I, New Delhi - 110 020 Tel: 91-11- 4652 0000

AAMOD @ SHOGHI On arrival, one is greeted with beautiful pinewood cottages which give off a cheery atmosphere. There is a huge activity centre for kids and lots of shady trees. After breakfast one can start off with the adventures; first become familiar with the basics like climbing a commando’s net, and move on to crossing the Burma Bridge, rope walking and flying fox. A bit of exercise builds an appetite and when your tummy starts rumbling head off for a hearty lunch of Himachali TLF Magazine July, 2013


38

Check-In

39

‘Madra’ and ‘chawal’, which ends on a sweet note with ‘gur ke chawal’, and life is bliss. Do wake up in time for your next adventure, which is ‘rock climbing’ and ‘rappelling’. The star of the show however is the ‘Village tour and meal experience at a local home. It is a nice drive to the village home and here your culinary sojourn starts with a cup of tea made with freshly drawn milk- absolutely divine. Slide into the

kitchen and try your hand at making the rotis on the ‘Chullah’. The ladies of the house are extremely friendly and hospitable and will feed you the most amazing fresh and organic dinner (they grow their vegetables without any chemicals) and you will end up eating as if there is no tomorrow. However, the best part is the dessert… ‘Pure ghee and Shakar’! After this experience it comes as no surprise that you may be planning more such holidays!

Where? Aamod at Shoghi, Village Shalaghat, P.O. Kaiphlighat, Tehsil Kandaghat, District Solan. Tel: 0177 6532020 Best Way to Reach: Take a Shatabadi/Howrah Kalka Mail till Kalka and then take a cab till the resort which is approximately 2 and a half hours drive uphill.

MAHINDRA HOME STAYS @ ACROSS INDIA This is a concept of Mahindra Holidays and Resorts India Limited, and has set up a pan-India network of about 312 homes that delivers the real India through an enriching host- guest interaction.

For complete information on the variety and the range of Homestays that are available with Mahindra’s visit www.mahindrahomestays.com TLF Magazine July, 2013

TLF Magazine July, 2013


38

Check-In

39

‘Madra’ and ‘chawal’, which ends on a sweet note with ‘gur ke chawal’, and life is bliss. Do wake up in time for your next adventure, which is ‘rock climbing’ and ‘rappelling’. The star of the show however is the ‘Village tour and meal experience at a local home. It is a nice drive to the village home and here your culinary sojourn starts with a cup of tea made with freshly drawn milk- absolutely divine. Slide into the

kitchen and try your hand at making the rotis on the ‘Chullah’. The ladies of the house are extremely friendly and hospitable and will feed you the most amazing fresh and organic dinner (they grow their vegetables without any chemicals) and you will end up eating as if there is no tomorrow. However, the best part is the dessert… ‘Pure ghee and Shakar’! After this experience it comes as no surprise that you may be planning more such holidays!

Where? Aamod at Shoghi, Village Shalaghat, P.O. Kaiphlighat, Tehsil Kandaghat, District Solan. Tel: 0177 6532020 Best Way to Reach: Take a Shatabadi/Howrah Kalka Mail till Kalka and then take a cab till the resort which is approximately 2 and a half hours drive uphill.

MAHINDRA HOME STAYS @ ACROSS INDIA This is a concept of Mahindra Holidays and Resorts India Limited, and has set up a pan-India network of about 312 homes that delivers the real India through an enriching host- guest interaction.

For complete information on the variety and the range of Homestays that are available with Mahindra’s visit www.mahindrahomestays.com TLF Magazine July, 2013

TLF Magazine July, 2013


40

Culinary Mapping

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MELBOURNE’S TOP TABLES Words and pictures by Rupali Dean

Some travel for fun, some for knowledge, some for adventure and well, some for cuisine—knowing the right place to eat-out at is crucial. It has to be that winning combination of taste, sounds, smells, and freshness, and in most cases ambience as well. Here’s my list of the best in Melbourne in random order—Bon Appetite!!

AMBIENCE- Though overall very contemporary, art collection and a commissioned art installation of a crafted wooden hood exudes a bucolic feel. All in all, the ambience salutes seasonal fare offering a delightful harmony between traditional and modern appeal. USP- At its core, the restaurant is dedicated to the mindful consumption, a self-coined approach to cooking that honours ingredients and preparing food with integrity, rather than focusing exclusively on a

specific style of cuisine. John Olsen champions the emerging dining scene globally by supporting local farms and markets, ensuring clients are receiving the best quality. LIP SMACKINGPancakes, Eggs Benedict, John Olsen’s famous ‘Paella’, Mini Burger with a filling of Wagyu beef mince, aged cheddar cornichons, onion relish & mustard mayo, freshly picked ‘Zucchini flowers’ with a filling of goat cheese, honey and mint lemon guacamole, seafood of the day, hot lemon fritters with honeycomb icecream and the finest and freshest selection of cheese.

Spoonbill

FAST FACTS The Olsen Hotel, 637-641 Chapel S t r e e t , S o u t h Ya r r a 3 1 4 1 , Melbourne Landline Number: +61 (3) 9040 1333 Timings: Open from 6:30 am until 12:30 am

FENIX CULINARY ESSENCE- A gorgeous blend with nature at its best, Chef Gary offers a sumptuous and sensual cuisine enhanced by excellent quality products and stylish presentation. AMBIENCE- It happens to be quite a draw for those wishing to find a natural landscape backdrops to proceedings as it sits charmingly overlooking the magnificent Yarra River. With floor-to-ceiling windows framing the local area, river and the wildlife, this dining venue is of a smart casual environment without being presumptuous or over- decorative.

Mango Pudding

FAST FACTS 680 Victoria Street, Richmond, Melbourne VIC 3121. Landline Number: +61 (3) 9427 8500 Timings: Open for Breakfast, lunch and Dinner

TLF Magazine July, 2013

GROSSI-CELLAR BAR CULINARY ESSENCE- In with the spirit of Italian everything here is fresh flavours are kept simple balance each other.

LIP SMACKING- Melbourne onion soup, ‘Barramundi’ with nettle, young garlic prawn and lettuce, ‘Flinders Island lamb’ with olive, Australian anchovies and mustard, ‘Blackmore Wagyu’ with beetroot, salt bush, BBq sauce and truffle and the decadent ‘chocolate soufflé’ with chocolate mousse and crème anglaise which the chef says he simply whipped up with the help of his ‘KitchenAid’ machine.

Vue De Monde

Stirfried Spanner Crab

FAST FACTS Level 55 Rialto, 55 Collins Street, Melbourne, VIC 3000 Landline Number: +61 (3) 9691 3888 Timings: Open for lunch and dinner.

Grossi Cellar Bar

Grossi

keeping cooking, and the so they

USP- Sometimes, simplicity can be the hardest thing. Celebrity Chef Guy Grossi takes on an emotional approach to cooking. He almost takes it as a responsibility and enjoys watching people and drink their food and wine.

Fenix

LIP SMACKING- Marinated ‘mount zero’ olives with dukkah (spice), autumn mushroom ‘pancake’ with fiore di burrata, green harissa & sesame

USP- Flamboyance is not just limited to the display kitchen; Shannon Bennett has created magic with ingredients. The contrasts between luxurious and rustic, raw and cooked products, hot and cold, sophisticated and simple create an ecstasy for the senses.

Stirfried Wagyu In The Style Of Ma Po

AMBIENCE- The decor, the ambience and the service all reflect the warmth and care that one would expect when dining in a warm and friendly Italian home. It is the epicentre of Melbourne’s café society.

yoghurt, roasted chicken flavoured with lemon sage and garlic served with confit baby carrots and toasted wheat, Braised ricotta gnocchi, gorgonzola, peas & parmesan crumbs, Mango& caramelized macadamia ‘Bombe Alaska’.

USP- Brainchild of renowned Chef and owner Gary Mehigan (read Master Chef Australia).

CULINARY ESSENCE- pays homage to classical fine dining in a sophisticated modern context. With such great lengths taken to present the best of modern innovative cuisine, guests can expect nothing but the best cuisine out here. One can either opt for an a la carte menu or go the whole hog with a ten course degustation menu. AMBIENCE- It is obvious that nothing is compromised here, from carefully engineered dishes, to impeccable service, the ambience is extremely modern, and it definitely is a cut above the rest. Needless to add that being here is reason enough; soaking in the matchless city views while enjoying a selection of viands below reproach. And yes…the wine cellar is excellent!

SPOONBILL RESTAURANT & BAR CULINARY ESSENCE- Celebrates Australia’s regional produce and the menu changes seasonally. The menu offers a multi-faceted paddock to plate experience.

VUE DE MONDE

LIP SMACKING- To whet appetites, a platter of ‘Antipasto misto’ which includes a variety of Italian aged hams, salami and other cured meats with Italian vegetables and nuts, cheese and honey sets the right mood. The selection of risotto and soup is a must try. Pasta is made fresh every day to guarantee the best quality. All in all I would say Italian fare that would surely impress even Mama Guy Grossi!

FAST FACTS 80 Bourke Street, Melbourne VIC 3000 Landline Number: +61 (3) 96621811 Timings: Open from 7-30 Am until late, Monday to Saturday. Closed on 10th June owing to the Queen’s Birthday! TLF Magazine July, 2013


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Culinary Mapping

41

MELBOURNE’S TOP TABLES Words and pictures by Rupali Dean

Some travel for fun, some for knowledge, some for adventure and well, some for cuisine—knowing the right place to eat-out at is crucial. It has to be that winning combination of taste, sounds, smells, and freshness, and in most cases ambience as well. Here’s my list of the best in Melbourne in random order—Bon Appetite!!

AMBIENCE- Though overall very contemporary, art collection and a commissioned art installation of a crafted wooden hood exudes a bucolic feel. All in all, the ambience salutes seasonal fare offering a delightful harmony between traditional and modern appeal. USP- At its core, the restaurant is dedicated to the mindful consumption, a self-coined approach to cooking that honours ingredients and preparing food with integrity, rather than focusing exclusively on a

specific style of cuisine. John Olsen champions the emerging dining scene globally by supporting local farms and markets, ensuring clients are receiving the best quality. LIP SMACKINGPancakes, Eggs Benedict, John Olsen’s famous ‘Paella’, Mini Burger with a filling of Wagyu beef mince, aged cheddar cornichons, onion relish & mustard mayo, freshly picked ‘Zucchini flowers’ with a filling of goat cheese, honey and mint lemon guacamole, seafood of the day, hot lemon fritters with honeycomb icecream and the finest and freshest selection of cheese.

Spoonbill

FAST FACTS The Olsen Hotel, 637-641 Chapel S t r e e t , S o u t h Ya r r a 3 1 4 1 , Melbourne Landline Number: +61 (3) 9040 1333 Timings: Open from 6:30 am until 12:30 am

FENIX CULINARY ESSENCE- A gorgeous blend with nature at its best, Chef Gary offers a sumptuous and sensual cuisine enhanced by excellent quality products and stylish presentation. AMBIENCE- It happens to be quite a draw for those wishing to find a natural landscape backdrops to proceedings as it sits charmingly overlooking the magnificent Yarra River. With floor-to-ceiling windows framing the local area, river and the wildlife, this dining venue is of a smart casual environment without being presumptuous or over- decorative.

Mango Pudding

FAST FACTS 680 Victoria Street, Richmond, Melbourne VIC 3121. Landline Number: +61 (3) 9427 8500 Timings: Open for Breakfast, lunch and Dinner

TLF Magazine July, 2013

GROSSI-CELLAR BAR CULINARY ESSENCE- In with the spirit of Italian everything here is fresh flavours are kept simple balance each other.

LIP SMACKING- Melbourne onion soup, ‘Barramundi’ with nettle, young garlic prawn and lettuce, ‘Flinders Island lamb’ with olive, Australian anchovies and mustard, ‘Blackmore Wagyu’ with beetroot, salt bush, BBq sauce and truffle and the decadent ‘chocolate soufflé’ with chocolate mousse and crème anglaise which the chef says he simply whipped up with the help of his ‘KitchenAid’ machine.

Vue De Monde

Stirfried Spanner Crab

FAST FACTS Level 55 Rialto, 55 Collins Street, Melbourne, VIC 3000 Landline Number: +61 (3) 9691 3888 Timings: Open for lunch and dinner.

Grossi Cellar Bar

Grossi

keeping cooking, and the so they

USP- Sometimes, simplicity can be the hardest thing. Celebrity Chef Guy Grossi takes on an emotional approach to cooking. He almost takes it as a responsibility and enjoys watching people and drink their food and wine.

Fenix

LIP SMACKING- Marinated ‘mount zero’ olives with dukkah (spice), autumn mushroom ‘pancake’ with fiore di burrata, green harissa & sesame

USP- Flamboyance is not just limited to the display kitchen; Shannon Bennett has created magic with ingredients. The contrasts between luxurious and rustic, raw and cooked products, hot and cold, sophisticated and simple create an ecstasy for the senses.

Stirfried Wagyu In The Style Of Ma Po

AMBIENCE- The decor, the ambience and the service all reflect the warmth and care that one would expect when dining in a warm and friendly Italian home. It is the epicentre of Melbourne’s café society.

yoghurt, roasted chicken flavoured with lemon sage and garlic served with confit baby carrots and toasted wheat, Braised ricotta gnocchi, gorgonzola, peas & parmesan crumbs, Mango& caramelized macadamia ‘Bombe Alaska’.

USP- Brainchild of renowned Chef and owner Gary Mehigan (read Master Chef Australia).

CULINARY ESSENCE- pays homage to classical fine dining in a sophisticated modern context. With such great lengths taken to present the best of modern innovative cuisine, guests can expect nothing but the best cuisine out here. One can either opt for an a la carte menu or go the whole hog with a ten course degustation menu. AMBIENCE- It is obvious that nothing is compromised here, from carefully engineered dishes, to impeccable service, the ambience is extremely modern, and it definitely is a cut above the rest. Needless to add that being here is reason enough; soaking in the matchless city views while enjoying a selection of viands below reproach. And yes…the wine cellar is excellent!

SPOONBILL RESTAURANT & BAR CULINARY ESSENCE- Celebrates Australia’s regional produce and the menu changes seasonally. The menu offers a multi-faceted paddock to plate experience.

VUE DE MONDE

LIP SMACKING- To whet appetites, a platter of ‘Antipasto misto’ which includes a variety of Italian aged hams, salami and other cured meats with Italian vegetables and nuts, cheese and honey sets the right mood. The selection of risotto and soup is a must try. Pasta is made fresh every day to guarantee the best quality. All in all I would say Italian fare that would surely impress even Mama Guy Grossi!

FAST FACTS 80 Bourke Street, Melbourne VIC 3000 Landline Number: +61 (3) 96621811 Timings: Open from 7-30 Am until late, Monday to Saturday. Closed on 10th June owing to the Queen’s Birthday! TLF Magazine July, 2013


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Culinary Mapping

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SPICE TEMPLE

GAZI

CULINARY ESSENCE- The restaurant scores top on its Chinese cuisine, and is a joy to discover for jaded taste buds

C U L I N A RY E S S E N C E - G e o rg e Columbaris of Master Chef Fame has transformed the main part of Press club into a low key Greek street food eatery and he does it damn well.

AMBIENCE- Upscale, incorporating a warm, sophisticated atmosphere highlighted by a transition from minimalistic to plush as one walks down the long waiting alley. By day, it is fresh, and washed with subtle sunlight with a spectacular view of the bustling quay. At night, it is romantic, quaint and dotted with lights and infused with the subtle aroma of lemon grass.

AMBIENCE- Situated in a beautiful heritage building, this Greek grill room with hanging clay pots is the talk of the town since it opened its doors very recently; a highlight is also the open kitchen. USP- For epicureans, this is a restaurant not to be missed and for those new to Greek street food, there is no better introduction.

Master Chef George In His Brand New Restaurant Gazi

Gazi

FAST FACTS

LIP SMACKING- Try the superlative ten dish feed me menu, it’s gorgeous. The mezze, mini souvlakis, lamb ribs with trimmings are to die for! Steel yourself for that powerhouse Ouzo and save a little room for the baklavas- filo pastry with walnut filling dripping with Greek Honey.

2 Exhibition Street, Melbourne VIC 3000 Landline Number: +61 (3) 9207 74444 Gazi Food

Timings: Open for lunch and dinner

CHIN CHIN CULINARY ESSENCE- A modern Thai diner, with the main focus being Thai f o o d w i t h s o m e Vi e t n a m e s e tendencies creeping into some dishes on the menu.

AMBIENCE- Quite a chic and trendy eatery, the long bar takes up one entire side of the restaurant and has smart hanging lights, its top fabricated with Corian, serving the finest beverages. Usually very full so one can have a drink at the ground level before gorging on the food served upstairs. USP- Expect a menu that brings a refinement and delicacy to south east Asian dining. LIP SMACKING- You can either opt for the ‘Feed me ‘ option where you’d be served a selection of Chin Chin’s favourite dishes or go the a la carte route. Recommendations go all out for the homemade crab & pork cakes, wok fried salt & pepper squid, tom yum, morning glory wok tossed with Siamese water cress with yellow bean & chilli, and also the Thai take on the butter chicken and palm sugar icecream sundae.

Chin Chin

FAST FACTS 125 Flinders Lane, Melbourne VIC 3000

Chin Chin

TLF Magazine July, 2013

USP- This Neil Perry menu is seasoned with an unmistakable Chinese flavour and the unique and truly special dishes are driven by his long fostered passion for Asian cuisine.

LIP SMACKING- Spinach and sesame salad, handmade yellow noodles with wagyu braised brisket, chilli& Sichuan pepper, Hot and numbing crispy duck, hot pot of wild Chinese mushrooms and chilli made Yunnan style, Kung Pao Chicken, twice cooked pork belly with leeks and Sichuan black beanThree milk cake with pomegranate and pistachio and black sesame panacotta.

FAST FACTS Crown Complex, Southbank Melbourne VIC 3006 Landline Number: +61 (3) 8679 1888 Timings: Open for lunch and dinner

RADII

Food At Radii, Park Hyatt, Melbourne

CULINARY ESSENCE- Focus is on creatively presented cuisine, inspired by the freshest local produce and seasonal ingredients and the Park Hyatt flair AMBIENCE- Set over five levels, the décor is cosy and opulent; the buzz from the bar and kitchen naturally spreads to the restaurant creating the perfect setting to relax, indulging in anything from a hearty breakfast, lunch, afternoon tea - to a favourite cocktail or a romantic dinner. USP- Executive Chef Dane Clouston proposes regional products or rare dishes exuding pure flavours reminding us that talent can go hand in hand with simplicity. LIP SMACKING- Roma tomato tartare with house smoked goats curd and organic quinoa salad - twice cooked ocean trout with potato soufflé, courgette, vanilla salsa and crème fraiche, Kangaroo tenderloin with quince puree, beetroot cream, brussels sprouts and sauterne jus, Market fish of the day cooked to your style and Pistachio crème brulee with compressed apples and quince salad and, pistachio kernels.

FAST FACTS The Park Hyatt, 1 Parliament square, Melbourne VIC 3006

Landline Number: +61 (3) 8663 2000

Landline Number: +61 (3) 39224 1234

Timings: Open for lunch and dinner

Timings: Open for lunch and dinner. Mondays closed. TLF Magazine July, 2013

Spice Temple


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Culinary Mapping

43

SPICE TEMPLE

GAZI

CULINARY ESSENCE- The restaurant scores top on its Chinese cuisine, and is a joy to discover for jaded taste buds

C U L I N A RY E S S E N C E - G e o rg e Columbaris of Master Chef Fame has transformed the main part of Press club into a low key Greek street food eatery and he does it damn well.

AMBIENCE- Upscale, incorporating a warm, sophisticated atmosphere highlighted by a transition from minimalistic to plush as one walks down the long waiting alley. By day, it is fresh, and washed with subtle sunlight with a spectacular view of the bustling quay. At night, it is romantic, quaint and dotted with lights and infused with the subtle aroma of lemon grass.

AMBIENCE- Situated in a beautiful heritage building, this Greek grill room with hanging clay pots is the talk of the town since it opened its doors very recently; a highlight is also the open kitchen. USP- For epicureans, this is a restaurant not to be missed and for those new to Greek street food, there is no better introduction.

Master Chef George In His Brand New Restaurant Gazi

Gazi

FAST FACTS

LIP SMACKING- Try the superlative ten dish feed me menu, it’s gorgeous. The mezze, mini souvlakis, lamb ribs with trimmings are to die for! Steel yourself for that powerhouse Ouzo and save a little room for the baklavas- filo pastry with walnut filling dripping with Greek Honey.

2 Exhibition Street, Melbourne VIC 3000 Landline Number: +61 (3) 9207 74444 Gazi Food

Timings: Open for lunch and dinner

CHIN CHIN CULINARY ESSENCE- A modern Thai diner, with the main focus being Thai f o o d w i t h s o m e Vi e t n a m e s e tendencies creeping into some dishes on the menu.

AMBIENCE- Quite a chic and trendy eatery, the long bar takes up one entire side of the restaurant and has smart hanging lights, its top fabricated with Corian, serving the finest beverages. Usually very full so one can have a drink at the ground level before gorging on the food served upstairs. USP- Expect a menu that brings a refinement and delicacy to south east Asian dining. LIP SMACKING- You can either opt for the ‘Feed me ‘ option where you’d be served a selection of Chin Chin’s favourite dishes or go the a la carte route. Recommendations go all out for the homemade crab & pork cakes, wok fried salt & pepper squid, tom yum, morning glory wok tossed with Siamese water cress with yellow bean & chilli, and also the Thai take on the butter chicken and palm sugar icecream sundae.

Chin Chin

FAST FACTS 125 Flinders Lane, Melbourne VIC 3000

Chin Chin

TLF Magazine July, 2013

USP- This Neil Perry menu is seasoned with an unmistakable Chinese flavour and the unique and truly special dishes are driven by his long fostered passion for Asian cuisine.

LIP SMACKING- Spinach and sesame salad, handmade yellow noodles with wagyu braised brisket, chilli& Sichuan pepper, Hot and numbing crispy duck, hot pot of wild Chinese mushrooms and chilli made Yunnan style, Kung Pao Chicken, twice cooked pork belly with leeks and Sichuan black beanThree milk cake with pomegranate and pistachio and black sesame panacotta.

FAST FACTS Crown Complex, Southbank Melbourne VIC 3006 Landline Number: +61 (3) 8679 1888 Timings: Open for lunch and dinner

RADII

Food At Radii, Park Hyatt, Melbourne

CULINARY ESSENCE- Focus is on creatively presented cuisine, inspired by the freshest local produce and seasonal ingredients and the Park Hyatt flair AMBIENCE- Set over five levels, the décor is cosy and opulent; the buzz from the bar and kitchen naturally spreads to the restaurant creating the perfect setting to relax, indulging in anything from a hearty breakfast, lunch, afternoon tea - to a favourite cocktail or a romantic dinner. USP- Executive Chef Dane Clouston proposes regional products or rare dishes exuding pure flavours reminding us that talent can go hand in hand with simplicity. LIP SMACKING- Roma tomato tartare with house smoked goats curd and organic quinoa salad - twice cooked ocean trout with potato soufflé, courgette, vanilla salsa and crème fraiche, Kangaroo tenderloin with quince puree, beetroot cream, brussels sprouts and sauterne jus, Market fish of the day cooked to your style and Pistachio crème brulee with compressed apples and quince salad and, pistachio kernels.

FAST FACTS The Park Hyatt, 1 Parliament square, Melbourne VIC 3006

Landline Number: +61 (3) 8663 2000

Landline Number: +61 (3) 39224 1234

Timings: Open for lunch and dinner

Timings: Open for lunch and dinner. Mondays closed. TLF Magazine July, 2013

Spice Temple


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Culinary Mapping

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NO 35 C U L I N A RY E S S E N C E - T h e impression this cuisine brings is one of r e g u l a r i t y, c r e a t i v i t y a n d meticulousness which combines tradition, quality and innovation. Fresh and Organic is the chef’s mantra. AMBIENCE- This elegant restaurant sits on the 35th Floor of the Sofitel and comes alive for a matchless view of the bustling city through door to ceiling glass. USP- The chef’s original and scientific approaches to cooking breaks down each dish to best experience the flavours and textures of the individual ingredients in their freshest form and redefine the context of the dining experience following his unique vision. LIP SMACKING- Salad of beetroot, root vegetables, local goat’s curd & roasted hazelnuts, Slow cooked pork belly with caramelised skate wing, onion puree & puffed rice-Cured salmon risotto with horseradish, nettles and crème fraiche, Lamb shoulder with eggplant and aged balsamic, Wild Barramundi with

No 35 At Sofitel On Collins

parsnip, brussels sprouts & pig trotter, Risotto with white onions & thyme, honey sherry vinegar & king brown mushrooms, Chocolate hazelnut pear.

FAST FACTS Level 35, Sofitel on Collins, 25 Collins Street, Melbourne VIC 3000 Landline Number: +61 (3) 9653 7744 No 35 At Sofitel On Collins

Timings: Open for lunch and dinner.

HUTONG DUMPLING BAR CULINARY ESSENCE- Traditional, authentic Hunan and Sichuan dishes are presented with remarkable refinement and the place has undoubtedly the best dumplings in Melbourne.

r

Hutong Dumpling Ba

AMBIENCE- Has a unique combination of glamour and elegance, modern yet ethnic decor, a typical ambience which relates to the characteristic boisterous and nosy chatter as at many Chinese restaurants. It is advisable to make reservations for any meal!

pan fried dumplings, Hot and Sour soup, dry chicken in hot chilli, spring onion pancake, duck meat dumplings, salted braised pork, stir fried barramundi, noodles with shredded pork and shanghai pickles in soup, Steamed Egg custard, and chestnut pudding.

USP- Dim sums here are a good representation of the quality that the open kitchen keeps. The strength of this restaurant lies in the consistency of the Chef’s genius. LIP SMACKING- The shredded turnip pastry is a true delight to any pastry lover. It has the lightest and airiest puff pastry sweetened with toasted sesame seeds, Wantons with hot chilli sauce,

FAST FACTS 14-16 Market Lane, Melbourne VIC 3000 Landline Number: +61 (3) 9650 8128 Hutong Dumpling Bar

TLF Magazine July, 2013

Timings: Open for lunch and dinner. TLF Magazine July, 2013


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NO 35 C U L I N A RY E S S E N C E - T h e impression this cuisine brings is one of r e g u l a r i t y, c r e a t i v i t y a n d meticulousness which combines tradition, quality and innovation. Fresh and Organic is the chef’s mantra. AMBIENCE- This elegant restaurant sits on the 35th Floor of the Sofitel and comes alive for a matchless view of the bustling city through door to ceiling glass. USP- The chef’s original and scientific approaches to cooking breaks down each dish to best experience the flavours and textures of the individual ingredients in their freshest form and redefine the context of the dining experience following his unique vision. LIP SMACKING- Salad of beetroot, root vegetables, local goat’s curd & roasted hazelnuts, Slow cooked pork belly with caramelised skate wing, onion puree & puffed rice-Cured salmon risotto with horseradish, nettles and crème fraiche, Lamb shoulder with eggplant and aged balsamic, Wild Barramundi with

No 35 At Sofitel On Collins

parsnip, brussels sprouts & pig trotter, Risotto with white onions & thyme, honey sherry vinegar & king brown mushrooms, Chocolate hazelnut pear.

FAST FACTS Level 35, Sofitel on Collins, 25 Collins Street, Melbourne VIC 3000 Landline Number: +61 (3) 9653 7744 No 35 At Sofitel On Collins

Timings: Open for lunch and dinner.

HUTONG DUMPLING BAR CULINARY ESSENCE- Traditional, authentic Hunan and Sichuan dishes are presented with remarkable refinement and the place has undoubtedly the best dumplings in Melbourne.

r

Hutong Dumpling Ba

AMBIENCE- Has a unique combination of glamour and elegance, modern yet ethnic decor, a typical ambience which relates to the characteristic boisterous and nosy chatter as at many Chinese restaurants. It is advisable to make reservations for any meal!

pan fried dumplings, Hot and Sour soup, dry chicken in hot chilli, spring onion pancake, duck meat dumplings, salted braised pork, stir fried barramundi, noodles with shredded pork and shanghai pickles in soup, Steamed Egg custard, and chestnut pudding.

USP- Dim sums here are a good representation of the quality that the open kitchen keeps. The strength of this restaurant lies in the consistency of the Chef’s genius. LIP SMACKING- The shredded turnip pastry is a true delight to any pastry lover. It has the lightest and airiest puff pastry sweetened with toasted sesame seeds, Wantons with hot chilli sauce,

FAST FACTS 14-16 Market Lane, Melbourne VIC 3000 Landline Number: +61 (3) 9650 8128 Hutong Dumpling Bar

TLF Magazine July, 2013

Timings: Open for lunch and dinner. TLF Magazine July, 2013


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Culinary Mapping

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Cuisine

Your love for sour shrimps just keeps increasing from the time you see them to the moment you finally eat them !

Carrousel By Srishti Taneja and Shrutika Nagpal

When it comes to food, it is the element of surprise that adds the maximum flavour; the delight begins in not knowing what you’re eating until you realise you’ve never tasted it before. Here are four dishes that are undeniably, exponentially tastier than they look, brought to you from four very exotic locations–THAILAND, VIETNAM, KENYA and CALIFORNIA.

Mam Tom Chua

Mam Tom Chua (Hue Sour Shrimp)

Vietnam How it’s eaten

Kway Teow Pad Thai

Thailand How it’s eaten Thailand offers an array of delicious food items, and uses a range of aromatic herbs like basil, lemon grass and a variety of spices. You can find a lot of mouth-watering

Food Feast

In Thailand, the seafood available on the streets is fresh from the waters, and nearly free of bacteriaand is actually much safer to eat! Kway Teow Pad Thai

snacks at the food stalls of Bangkok, Phuket and Pattaya. Flat noodle dishes are most frequently seen here. Kway Teow Pad Thai is one of the most exotic dishes you can find to eat in Thailand. Served with sprouts, chives, lime, ground peanuts and chili on the side, the dish is memorably queer. Commonly known as Pad Thai, the dish consists of succulent shrimp on a bed of noodles, surrounded by crispy fresh vegetables, giving a contrasting sweet, salty and sour taste. It is eaten as a light meal at any time and is especially popular in the night markets.

Find it at Pad Thai is a very common Thai dish, and can literally be found in every nook and corner! The best Pad Thai can usually be tasted on the bustling streets full of vendors rather than from the restaurants because there are only a few of them that can make this dish decently enough. Although one might not prefer to eat on the streets, in Thailand the seafood is fresh from the waters and nearly free of bacteria, and is actually much safer to eat. How it’s made Soak noodles in warm water. Heat a pan and mix tamarind sauce, fish sauce, and palm sugar to make the sauce. In another pan add oil, garlic, tofu and fresh shrimp and stir. Now add the noodles to it, and add water to soften. Add the premade sauce and stir.

TLF Magazine July, 2013

Vietnamese food consists of the most distinctive flavours and is one of the healthiest cuisines in the world. Sour shrimp is a great attraction here for natives living outside the city, as well as tourists. Before leaving Hue, people make it a point to buy a few jars of sour shrimp. The dish really surprises people tasting it for the first time! To enjoy the flavour of sour shrimp couple it with other ingredients like herbs, boiled meat, boiled pork sides and some fresh veggies like green bananas, chilies and cinnamons.

These additions give the dish a good look and a perfect balance. Your love for sour shrimps just keeps increasing from the time you see them to the moment you finally eat them! Find it at Vietnam is reputed for its Mam Tom Chua and Hue is the best place for its unique sauce. Hue is the old capital of Vietnam, and as such is a city famous for Imperial cuisine. Head to Dong Ba Market for a good serving of this delectable dish. Along with numerous street vendors, most restaurants in Hue also serve the dish, but perhaps not nearly as welcomingly as the Vietnamese people themselves! Ask your guide where it’s found and don’t be surprised if he offers to take you home and have you dine with his family.

Nyama Choma

Kenya

Nyama Choma

How it’s eaten At most places, you will find a varying array of carcasses hanging from windows, having been freshly butchered in the morning (hopefully). Just enter and choose your meat and then head out to wait for it to be prepared. The meat will arrive on a board and the butcher or grill man himself will bring it out with a knife and cut it into bite size chunks in front of you. There should be a pile of salt and pilipili (chili) on the two corners of the board. Grab a chunk of meat and chew until you are sure you can swallow, washing TLF Magazine July, 2013

How it’s made Sour Shrimp is one of the most sought after specialties of Vietnam and must be prepared with fresh shrimps. The recipe includes a number of steps that must be performed in a specific order. First, the fresh, clean, and dry shrimpall of approximately the same size-are put in wine along with dry bamboo shoots, garlic, and chili. Then we thoroughly mix the shrimps, sticky rice and spices and pour the mixture into a sealed jar. When the shrimps are sufficiently soaked into the spices, and the tofu is fermented, pick the sour shrimps out of the jars; the shrimps are very delicious at this time and is equally soft and sweet. After five or seven days, the sour shrimps is ready to serve.


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Culinary Mapping

47

Cuisine

Your love for sour shrimps just keeps increasing from the time you see them to the moment you finally eat them !

Carrousel By Srishti Taneja and Shrutika Nagpal

When it comes to food, it is the element of surprise that adds the maximum flavour; the delight begins in not knowing what you’re eating until you realise you’ve never tasted it before. Here are four dishes that are undeniably, exponentially tastier than they look, brought to you from four very exotic locations–THAILAND, VIETNAM, KENYA and CALIFORNIA.

Mam Tom Chua

Mam Tom Chua (Hue Sour Shrimp)

Vietnam How it’s eaten

Kway Teow Pad Thai

Thailand How it’s eaten Thailand offers an array of delicious food items, and uses a range of aromatic herbs like basil, lemon grass and a variety of spices. You can find a lot of mouth-watering

Food Feast

In Thailand, the seafood available on the streets is fresh from the waters, and nearly free of bacteriaand is actually much safer to eat! Kway Teow Pad Thai

snacks at the food stalls of Bangkok, Phuket and Pattaya. Flat noodle dishes are most frequently seen here. Kway Teow Pad Thai is one of the most exotic dishes you can find to eat in Thailand. Served with sprouts, chives, lime, ground peanuts and chili on the side, the dish is memorably queer. Commonly known as Pad Thai, the dish consists of succulent shrimp on a bed of noodles, surrounded by crispy fresh vegetables, giving a contrasting sweet, salty and sour taste. It is eaten as a light meal at any time and is especially popular in the night markets.

Find it at Pad Thai is a very common Thai dish, and can literally be found in every nook and corner! The best Pad Thai can usually be tasted on the bustling streets full of vendors rather than from the restaurants because there are only a few of them that can make this dish decently enough. Although one might not prefer to eat on the streets, in Thailand the seafood is fresh from the waters and nearly free of bacteria, and is actually much safer to eat. How it’s made Soak noodles in warm water. Heat a pan and mix tamarind sauce, fish sauce, and palm sugar to make the sauce. In another pan add oil, garlic, tofu and fresh shrimp and stir. Now add the noodles to it, and add water to soften. Add the premade sauce and stir.

TLF Magazine July, 2013

Vietnamese food consists of the most distinctive flavours and is one of the healthiest cuisines in the world. Sour shrimp is a great attraction here for natives living outside the city, as well as tourists. Before leaving Hue, people make it a point to buy a few jars of sour shrimp. The dish really surprises people tasting it for the first time! To enjoy the flavour of sour shrimp couple it with other ingredients like herbs, boiled meat, boiled pork sides and some fresh veggies like green bananas, chilies and cinnamons.

These additions give the dish a good look and a perfect balance. Your love for sour shrimps just keeps increasing from the time you see them to the moment you finally eat them! Find it at Vietnam is reputed for its Mam Tom Chua and Hue is the best place for its unique sauce. Hue is the old capital of Vietnam, and as such is a city famous for Imperial cuisine. Head to Dong Ba Market for a good serving of this delectable dish. Along with numerous street vendors, most restaurants in Hue also serve the dish, but perhaps not nearly as welcomingly as the Vietnamese people themselves! Ask your guide where it’s found and don’t be surprised if he offers to take you home and have you dine with his family.

Nyama Choma

Kenya

Nyama Choma

How it’s eaten At most places, you will find a varying array of carcasses hanging from windows, having been freshly butchered in the morning (hopefully). Just enter and choose your meat and then head out to wait for it to be prepared. The meat will arrive on a board and the butcher or grill man himself will bring it out with a knife and cut it into bite size chunks in front of you. There should be a pile of salt and pilipili (chili) on the two corners of the board. Grab a chunk of meat and chew until you are sure you can swallow, washing TLF Magazine July, 2013

How it’s made Sour Shrimp is one of the most sought after specialties of Vietnam and must be prepared with fresh shrimps. The recipe includes a number of steps that must be performed in a specific order. First, the fresh, clean, and dry shrimpall of approximately the same size-are put in wine along with dry bamboo shoots, garlic, and chili. Then we thoroughly mix the shrimps, sticky rice and spices and pour the mixture into a sealed jar. When the shrimps are sufficiently soaked into the spices, and the tofu is fermented, pick the sour shrimps out of the jars; the shrimps are very delicious at this time and is equally soft and sweet. After five or seven days, the sour shrimps is ready to serve.


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Culinary Mapping

it down with soda, juice, or beer. Some prefer just meat and salt while others like a bit of Kachumbarior PiliPili (chili). Find it at Nairobi has no shortage of Nyama Choma joints; some are clean meat roasting restaurants while others range from slightly dirty to grungy butcher shops. Kenyatta Market during lunchtime hours offers a strip of clean stalls set up at the entrance of the market, all serving either goat or chicken. Open spaces and airy atmospheres are the common ambience chosen to eat because Nyama Choma will unfailingly fill you up and completely satiate you, leaving you with the need for just the right air to deflate! Neighbourhood areas throughout Nairobi are hot spots for mystery cuts of roasted meat. Laced with fat and covered with flies that also want a taste, these types of eateries can turn

California Style Clambake

California How it’s eaten No pit to dig, no bonfire to build-this clambake is prepared in a steamer on top of the back yard barbecue. It's a Californian variation of the traditional meal, using fresh herbs, baby potatoes and West Coast seafood. Clambakes are delightful traditions for New Englanders. The most authentic ones are held on the beach, in pits dug and lined with smooth, round rocks. A fire is built on top of the rocks and kept burning for two to three hours while seaweed is gathered and washed. The California Style Clambake is usually accompanied by fresh, rusticstyle bread. Find it at Adding to California’s immense culinary treasures are the settings in which visitors can break bread. Whether it’s the sparkling Tomales Bay, San Diego’s Mission Beach, the sunny Palm Springs, or the Yosemite Falls, you can find so many locations, locations, locations in California. You could also visit a farmers’ market and rub shoulders with celebrity chefs

into a great adventure! How it’s made Nyama Choma is the east African style of roasted meat. Nyama means meat, and Choma means roasted or grilled. In East Africa, goat is the default meat used, but beef (ng’ombe) and chicken (kuku) are also quite common. The oiltossed meat should be threaded into skewers, and the salt stirred into warm water until it is fully dissolved. Grill the skewered meat, basting it occasionally with the salt water, until it is cooked to your desire doneness. Remove the meat from the skewers and serve with kachumbari salad (which is a combination of chopped tomatoes, onions, cilantro, and sometimes avocado), or ugali (which is a Kenyan specialty made of cornmeal starch). Authentically, the only seasoning used is salt and pepper, but you can also marinate your meat in a mixture of minced onions, minced garlic, ground ginger, hot pepper flakes, and some lemon juice.

Nyama Choma will unfailingly fill you up and completely satiate you, leaving you with the need for just the right air to deflate!

and foodie insiders picking out the finest organic produce. Step into sleek restaurants serving innovative, ultrafresh California cuisine. How it’s made The preparation for the dish is just as enthralling as the rest of the experience. In a large stockpot, over medium-high heat, add olive oil, shallots and garlic. Sauté a 1 minute or until the vegetables have slightly browned. Add wine and chicken stock. Bring the liquid to a boil and cook for 3 minutes. Add the mussels and clams and steam for 7 minutes. Halfway through the cooking time, shake the pot several times. Then remove the pot from heat and pour mussel and clams into a large serving dish. Garnish with parsley. Serve immediately and see everyone’s faces light up like Californian sunshine!

Californian Dish

TLF Magazine July, 2013

Californian Dish

Whether it’s the sparkling Tomales Bay, San Diego’s Mission Beach, the sunny Palm Springs, or the Yosemite Falls, you can only find so many locations, locations, locations in California. TLF Magazine July, 2013


Culinary Mapping

49

Damn, Amsterdam! By Shrutika Nagpal

Are theme based restaurants just picking up or fading out? We have not figured that out yet, but we can tell you what is right and what is not with a new addition to this electrifying brigade—The Amsterdam Kitchen and Bar, Saket.

“People may come for the theme the first two times, but they’ll only stay beyond that if the food keeps them there.” That’s just one of the many insightful things I was told by Sanuj Birla- the 28 year old, superbly enterprising owner of Amsterdam Kitchen and Bar, Saket. It was during a trip to Netherlands that he found himself in the famously infamous Red light District in Amsterdam; “I had heard the RLD was a sleazy, taboo place so I was surprised TLF Magazine July, 2013

to see it was nothing but a bunch of people enjoying the beauty of the natives, the surroundings, and each other’s company. Yes, it was a provocatively raunchy setting, so when I decided to bring the same concept to India, I knew I had to dampen it to some extent,” says Birla. I can understand where his trepidation stems from. After all, haven’t we all made the mistake of thinking that attraction and sexuality are too personal to be discussed, when they TLF Magazine July, 2013

Crummed Fried Fish Fingers With Wasabi Mayo.


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Culinary Mapping

51

Keeping the national spirit alive, there is also a peep show on offer on Fridays and Saturdays at 9 p.m., where customers watch the beautiful natives of Amsterdam showcase their graceful and seductive ways through virtual show windows. are in fact the one thing the whole world has in common? The Amsterdam Kitchen and Bar has a conspicuously consistent theme that stays strong from the moment you’re looking at its lit up entrance from across the street, to your last glance of its spectral interiors. The manager of the restaurant, Bhubhan- who also serves as the prime mixologist and bartender- started off my meal with his personally created cocktail- Bhubhan’s Red Passion Levitation. From its Gin base to the salt it leaves on your lips before you smack them, it’s the perfect drink for a summer afternoon. Cool as a Cucumber is another cocktail I tried and it left me feeling like its name, with its unassuming flavours and look.

Stuffed Zucchini With Basil Pesto

and Cheddar Cheese- were finger licking good, and I only stopped to try the Stuffed Zuchini with Basil Pesto, which was quite undeniably, other worldly. The Baked Mushrooms deserve a special mention too. The Greek Salad was the only item that didn’t excite me too much, but to say it was not tasty would be a gross exaggeration. I was quite sure I had tasted all the goodness I possibly could, and that’s when my friend Bhuban gave me the menu for the mains. Eager but full, I ordered the Vegetarian Shephard’s Pie and the Chicken Fricassee with Seasonal Vegetables, as I was told they were quite popular-one bite and I knew why. The pie was so complete and flavour some, and every bite had so much to offer. It was filling and beautifully cooked. The chicken main was served in white sauce and was delicious when eaten with garlic bread; the Herbed Arborio Rice was a little confusing, but not enough to dampen the dish’s brilliance. The lack of desserts was a slight anticlimax, but the rest of the meal had been so satisfying that I didn’t look too much into it. Sanuj promised me that he would be including some in the menu very soon. Needless to say, I can’t wait! Satiated, I once again looked around the restaurant and was enthralled by how much more there was to see. The place

Tomato And Feta - Mushroom Cheese Bruchetta

has a wall full of wooden clogs that they call The Birthday Wall. Customers celebrating their birthdays at the restaurant get a pair of clogs for their family and friends to scribble on, which are put back on the wall as memorabilia. Once the entire lot is used, they are sent to the customers as a wonderful gift! From the aesthetically appealing hookah, to the vixen like wall photos of sumptuous lips, and the bicycle straight from Holland, I felt like I had been transported to another continent. Keeping the national spirit alive, there is also a peep show on offer on Fridays and Saturdays at 9 pm where customers watch the beautiful natives of Amsterdam showcase their graceful and seductive ways through virtual show windows, and have the feeling they're the ones being enticed and lured-it may be recorded, but the desire coursing through you sure will be real!

I went on to the starters and just couldn’t stop! The Chimichurri prawns and the Crispy fried prawns, served with Papaya slaw and Periperi mayonnaise respectively, were perfectly cooked, dreamily juicy, and beautiful to look at. The Fish Fingers , the BBQ skewers, and the Lamb Cubes were also sumptuous, expertly flavoured, and well seasoned. All the non-vegetarian starters I had were heavenly and I would suggest you try all at some point or the other. The vegetarian starters were waiting for me and I wanted to see if they tasted as good as they looked so I hungrily dug in. Both Bruschettas- the Tomata and Feta and the Mushrooms

Overall, Amsterdam Kitchen and Bar exceeded my expectations, and I would suggest it to absolutely anyone in search of wholesome meal and some intriguing décor.

TRIVIA The mastermind behind the splendid meal is the curiously creative chef Avinav Sharma. He told me about the extensive four month long food trials conducted in preparation of the menu, and I told him it paid off! The Chimuchurri Prawns are cooked for two days before they are served and are a mixture of 38 different spices! Taste them all in this delicious delight!

FAST FACTS Address: Ground Floor, DLF South Court Mall, Saket, New Delhi Nearest Metro Station: Malviya Nagar Metro Station (1.5 km) Timings: 12 Noon to 12 Midnight Slow Cooked Shank Of Lamb Served With Khus-Khus

TLF Magazine July, 2013

Crispy Fried Prawns With Peri Peri Mayo

Cost: Approx. INR 1200 for two (without alcohol) TLF Magazine July, 2013


50

Culinary Mapping

51

Keeping the national spirit alive, there is also a peep show on offer on Fridays and Saturdays at 9 p.m., where customers watch the beautiful natives of Amsterdam showcase their graceful and seductive ways through virtual show windows. are in fact the one thing the whole world has in common? The Amsterdam Kitchen and Bar has a conspicuously consistent theme that stays strong from the moment you’re looking at its lit up entrance from across the street, to your last glance of its spectral interiors. The manager of the restaurant, Bhubhan- who also serves as the prime mixologist and bartender- started off my meal with his personally created cocktail- Bhubhan’s Red Passion Levitation. From its Gin base to the salt it leaves on your lips before you smack them, it’s the perfect drink for a summer afternoon. Cool as a Cucumber is another cocktail I tried and it left me feeling like its name, with its unassuming flavours and look.

Stuffed Zucchini With Basil Pesto

and Cheddar Cheese- were finger licking good, and I only stopped to try the Stuffed Zuchini with Basil Pesto, which was quite undeniably, other worldly. The Baked Mushrooms deserve a special mention too. The Greek Salad was the only item that didn’t excite me too much, but to say it was not tasty would be a gross exaggeration. I was quite sure I had tasted all the goodness I possibly could, and that’s when my friend Bhuban gave me the menu for the mains. Eager but full, I ordered the Vegetarian Shephard’s Pie and the Chicken Fricassee with Seasonal Vegetables, as I was told they were quite popular-one bite and I knew why. The pie was so complete and flavour some, and every bite had so much to offer. It was filling and beautifully cooked. The chicken main was served in white sauce and was delicious when eaten with garlic bread; the Herbed Arborio Rice was a little confusing, but not enough to dampen the dish’s brilliance. The lack of desserts was a slight anticlimax, but the rest of the meal had been so satisfying that I didn’t look too much into it. Sanuj promised me that he would be including some in the menu very soon. Needless to say, I can’t wait! Satiated, I once again looked around the restaurant and was enthralled by how much more there was to see. The place

Tomato And Feta - Mushroom Cheese Bruchetta

has a wall full of wooden clogs that they call The Birthday Wall. Customers celebrating their birthdays at the restaurant get a pair of clogs for their family and friends to scribble on, which are put back on the wall as memorabilia. Once the entire lot is used, they are sent to the customers as a wonderful gift! From the aesthetically appealing hookah, to the vixen like wall photos of sumptuous lips, and the bicycle straight from Holland, I felt like I had been transported to another continent. Keeping the national spirit alive, there is also a peep show on offer on Fridays and Saturdays at 9 pm where customers watch the beautiful natives of Amsterdam showcase their graceful and seductive ways through virtual show windows, and have the feeling they're the ones being enticed and lured-it may be recorded, but the desire coursing through you sure will be real!

I went on to the starters and just couldn’t stop! The Chimichurri prawns and the Crispy fried prawns, served with Papaya slaw and Periperi mayonnaise respectively, were perfectly cooked, dreamily juicy, and beautiful to look at. The Fish Fingers , the BBQ skewers, and the Lamb Cubes were also sumptuous, expertly flavoured, and well seasoned. All the non-vegetarian starters I had were heavenly and I would suggest you try all at some point or the other. The vegetarian starters were waiting for me and I wanted to see if they tasted as good as they looked so I hungrily dug in. Both Bruschettas- the Tomata and Feta and the Mushrooms

Overall, Amsterdam Kitchen and Bar exceeded my expectations, and I would suggest it to absolutely anyone in search of wholesome meal and some intriguing décor.

TRIVIA The mastermind behind the splendid meal is the curiously creative chef Avinav Sharma. He told me about the extensive four month long food trials conducted in preparation of the menu, and I told him it paid off! The Chimuchurri Prawns are cooked for two days before they are served and are a mixture of 38 different spices! Taste them all in this delicious delight!

FAST FACTS Address: Ground Floor, DLF South Court Mall, Saket, New Delhi Nearest Metro Station: Malviya Nagar Metro Station (1.5 km) Timings: 12 Noon to 12 Midnight Slow Cooked Shank Of Lamb Served With Khus-Khus

TLF Magazine July, 2013

Crispy Fried Prawns With Peri Peri Mayo

Cost: Approx. INR 1200 for two (without alcohol) TLF Magazine July, 2013


52

Culinary Mapping

53 unforgettable. When I asked Nira about its relevance, she promptly told me about a tree, which used to canopy her courtyard at her parents’ house, and how she used to be very fond of it as a kid. The tree is symbolic to her belief in feeding and nurturing. Clad unassumingly in dark blue jeans and a denim shirt, I see Nira walk towards me; she is tall, sports a cropped hair-do, and is elegant in demeanour. She is unapologetically obsessed with her creations, and is a woman of conviction and courage. Absolutely hands on - I can tell by the way she keeps darting in and out of the kitchen - her intimate style of service is a winner with her guests. Even amidst our intense conversations, she has her eyes on them and keeps swinging across every table, ensuring she guides them on what they order. Her philosophy of mindful cuisine is a modest approach of cooking classic French dishes with ingredients that are sourced from India's local farmers and spice markets. Nira's determination to use organic vegetables and meat actually makes it a very long and laborious process of sourcing, but as they say, the effort does pay off, and since the stress is on farm fresh produce, and seasonality plays a crucial role, the menu is carefully crafted around that. A staunch disciple of Andrew Whitley and 'The Bread Matters Movement', she stalked him for several months before coaxing him to fly down to India. After undergoing a rigorous training with him, she developed her own repertoire of organic bread recipes, and I can tell how emotional she is about her creations. Amongst all the eleven varieties, I am told, it is the flaxseed wholewheat sourdough and the walnut sourdough which are most popular at Chez Nini.

Chefs

In every culture, food symbolises joy and revelry; it has the power to unite, to excite and be an integral part of life's celebrations. Chez Nini's soulful French food is truly devoid of the familiar French fuss and attitude and is infused with love, and that's what makes it stand apart.

WAKING UP TO A FRENCH DREAM!

Chef Nira With Her Team The Divin

e Space

BY APARUPA RAY GANGULY

Chef Nira Singh serves France on a plate in a crowded corner of South Delhi. With a burgeoning number of popular world cuisine restaurants showing up at every nook and corner, trying to establish a firm footing in a city full of 'Butter chicken' lovers (ok maybe dimsums and pasta too), it comes to me as a surprise and a rather daring act that Montreal born Nira Singh should have envisaged opening a French brasserie in the middle of south Central Delhi. But Chef Nira Singh has quite evidently eradicated all my baseless fears and apprehensions. A little over a year of the restaurant opening, and Chez Nini has already seen a whopping 35,000 customers walking in through its doorway, and has won a couple of awards that matter! Tucked away in the quieter ends of Meherchand Market, my first impression of the place was that of an intimate space with a familiar reckoning of good comfort food and great conversation. The stark giant glowing tree is a signature design element that is

Chez Nini’s soulful food is truly devoid of the familiar French fuss and attitude, and is infused with love.

TLF Magazine July, 2013

ood ous F

tu Sump

What to Eat Duck burger Bacon wrapped dates French onion soup TLF Magazine July, 2013

k

r At Wo


52

Culinary Mapping

53 unforgettable. When I asked Nira about its relevance, she promptly told me about a tree, which used to canopy her courtyard at her parents’ house, and how she used to be very fond of it as a kid. The tree is symbolic to her belief in feeding and nurturing. Clad unassumingly in dark blue jeans and a denim shirt, I see Nira walk towards me; she is tall, sports a cropped hair-do, and is elegant in demeanour. She is unapologetically obsessed with her creations, and is a woman of conviction and courage. Absolutely hands on - I can tell by the way she keeps darting in and out of the kitchen - her intimate style of service is a winner with her guests. Even amidst our intense conversations, she has her eyes on them and keeps swinging across every table, ensuring she guides them on what they order. Her philosophy of mindful cuisine is a modest approach of cooking classic French dishes with ingredients that are sourced from India's local farmers and spice markets. Nira's determination to use organic vegetables and meat actually makes it a very long and laborious process of sourcing, but as they say, the effort does pay off, and since the stress is on farm fresh produce, and seasonality plays a crucial role, the menu is carefully crafted around that. A staunch disciple of Andrew Whitley and 'The Bread Matters Movement', she stalked him for several months before coaxing him to fly down to India. After undergoing a rigorous training with him, she developed her own repertoire of organic bread recipes, and I can tell how emotional she is about her creations. Amongst all the eleven varieties, I am told, it is the flaxseed wholewheat sourdough and the walnut sourdough which are most popular at Chez Nini.

Chefs

In every culture, food symbolises joy and revelry; it has the power to unite, to excite and be an integral part of life's celebrations. Chez Nini's soulful French food is truly devoid of the familiar French fuss and attitude and is infused with love, and that's what makes it stand apart.

WAKING UP TO A FRENCH DREAM!

Chef Nira With Her Team The Divin

e Space

BY APARUPA RAY GANGULY

Chef Nira Singh serves France on a plate in a crowded corner of South Delhi. With a burgeoning number of popular world cuisine restaurants showing up at every nook and corner, trying to establish a firm footing in a city full of 'Butter chicken' lovers (ok maybe dimsums and pasta too), it comes to me as a surprise and a rather daring act that Montreal born Nira Singh should have envisaged opening a French brasserie in the middle of south Central Delhi. But Chef Nira Singh has quite evidently eradicated all my baseless fears and apprehensions. A little over a year of the restaurant opening, and Chez Nini has already seen a whopping 35,000 customers walking in through its doorway, and has won a couple of awards that matter! Tucked away in the quieter ends of Meherchand Market, my first impression of the place was that of an intimate space with a familiar reckoning of good comfort food and great conversation. The stark giant glowing tree is a signature design element that is

Chez Nini’s soulful food is truly devoid of the familiar French fuss and attitude, and is infused with love.

TLF Magazine July, 2013

ood ous F

tu Sump

What to Eat Duck burger Bacon wrapped dates French onion soup TLF Magazine July, 2013

k

r At Wo


54

Trade Talk

79

The King of

Night Life! By Srishti Taneja

Michael Ault, Founder, Pangaea Singapore, is one of the finest club operators in the world. Having owned, built and designed over twenty nightclubs, he talks to TLF about entering the Indian market. TLF: Why did you choose Delhi for Pangea’s debut entrance in India ? MA: In India we had two choices – Delhi and Mumbai. Being a high-end project and well-connected to Singapore, if we would’ve first come up in Mumbai it might have meant a walkover from Delhi. TLF: Tell us about your brand ? MA: PANGEA is a great name across the globe. After its huge success in New York, 10th Anniversary celebrations at Spain, and following its huge hit in Singapore, it is now here to transform the clubbing style of Delhi. TLF: How is Pangea going to be different from the existing plethora of clubs and lounges in the city ? MA: There’s no club in Delhi where one can freak out and let loose; Pangea will provide that kind of an environment to people and change the farmhouse party culture of Delhi. TLF: Delhi has been in the news for being an unsafe city. Do you still think opening a club here would work ? MA: There are many clubs in several unsafe cities and there are clubs all over the world. Nights are always dangerous. But we bring a professional theme, with very high security, wherein we cannot imagine anything happening in the club. TLF: Could you throw some light on the concept ? MA: Our emphasis lies on creating a psychological impact by making it the most affluent, comfortable and homely place rather than focusing on the fancy side of it. We see it as a place to de-stress you and take you to another world. TLF: When does it open ?

It is not a private club, it is in fact a private home for people. TLF: Which is the best place to party in the world ? MA: Miami is legendary. Vegas is a great call but commercial, with huge mega clubs. TLF: What’s the capacity of your club in terms of people intake ?

MA: It has a capacity of around 500 people and can be extended to a little more. TLF: What kind of food can one expect from the kitchens of Pangea?

MA: It will be ready to open up by August, 2013. TLF: Any big plans for the launch ? MA: A few days before the launch, private parties will be held. Also, we would open on a few Saturdays for the press— it’s not a private club, it is in fact a private home for people. TLF: What is your favourite club in the world besides Pangea ? MA: I have tried many brands over the last 33 years so it’s very hard to choose.

MA: The food will be served in small portions, like a platter, but the details of the cuisine are still being worked upon. TLF: What would be the overall ambience/feel ? MA: It will give a real urban look, with a lot of beautiful colours and fantastic Russian renaissance elements. Unlike other clubs in Delhi, you will walk into Pangea and feel like it’s the most comfortable and spectacular one.

TLF: Is there one song that gets you grooving ? MA: I enjoy 60’s and 70’s music till date. The 80’s was an amazing decade, while the 90’s for me were a little flab, while the 2000s are okay. People have varying formats and so the DJ mashups are a great party option.

The emphasis lies on creating a psychological impact to make Pangea an affluent, comfortable, homely and peaceful place to spend time!

TLF Magazine July, 2013

TLF Magazine July, 2013


54

Trade Talk

79

The King of

Night Life! By Srishti Taneja

Michael Ault, Founder, Pangaea Singapore, is one of the finest club operators in the world. Having owned, built and designed over twenty nightclubs, he talks to TLF about entering the Indian market. TLF: Why did you choose Delhi for Pangea’s debut entrance in India ? MA: In India we had two choices – Delhi and Mumbai. Being a high-end project and well-connected to Singapore, if we would’ve first come up in Mumbai it might have meant a walkover from Delhi. TLF: Tell us about your brand ? MA: PANGEA is a great name across the globe. After its huge success in New York, 10th Anniversary celebrations at Spain, and following its huge hit in Singapore, it is now here to transform the clubbing style of Delhi. TLF: How is Pangea going to be different from the existing plethora of clubs and lounges in the city ? MA: There’s no club in Delhi where one can freak out and let loose; Pangea will provide that kind of an environment to people and change the farmhouse party culture of Delhi. TLF: Delhi has been in the news for being an unsafe city. Do you still think opening a club here would work ? MA: There are many clubs in several unsafe cities and there are clubs all over the world. Nights are always dangerous. But we bring a professional theme, with very high security, wherein we cannot imagine anything happening in the club. TLF: Could you throw some light on the concept ? MA: Our emphasis lies on creating a psychological impact by making it the most affluent, comfortable and homely place rather than focusing on the fancy side of it. We see it as a place to de-stress you and take you to another world. TLF: When does it open ?

It is not a private club, it is in fact a private home for people. TLF: Which is the best place to party in the world ? MA: Miami is legendary. Vegas is a great call but commercial, with huge mega clubs. TLF: What’s the capacity of your club in terms of people intake ?

MA: It has a capacity of around 500 people and can be extended to a little more. TLF: What kind of food can one expect from the kitchens of Pangea?

MA: It will be ready to open up by August, 2013. TLF: Any big plans for the launch ? MA: A few days before the launch, private parties will be held. Also, we would open on a few Saturdays for the press— it’s not a private club, it is in fact a private home for people. TLF: What is your favourite club in the world besides Pangea ? MA: I have tried many brands over the last 33 years so it’s very hard to choose.

MA: The food will be served in small portions, like a platter, but the details of the cuisine are still being worked upon. TLF: What would be the overall ambience/feel ? MA: It will give a real urban look, with a lot of beautiful colours and fantastic Russian renaissance elements. Unlike other clubs in Delhi, you will walk into Pangea and feel like it’s the most comfortable and spectacular one.

TLF: Is there one song that gets you grooving ? MA: I enjoy 60’s and 70’s music till date. The 80’s was an amazing decade, while the 90’s for me were a little flab, while the 2000s are okay. People have varying formats and so the DJ mashups are a great party option.

The emphasis lies on creating a psychological impact to make Pangea an affluent, comfortable, homely and peaceful place to spend time!

TLF Magazine July, 2013

TLF Magazine July, 2013


56

Trade Talk

Trade Talk

Aloft with Turkish airlines! Turkish airlines retains its position as one of the world’s leading airlines.

Recieving 2013 Skytrax Awards

Star Alliance Numerous awards have proven the acceptance of Star Alliance in the market; these include the Air Transport World Market Leadership Award and Best Airline Alliance by both Business Traveller Magazine and Skytrax. The member airlines are: Adria Airways, Aegean Airlines, Air Canada, Air China, Air New Zealand, ANA, Asiana Airlines, Austrian, Avianca, Brussels Airlines, Copa Airlines, Croatia Airlines, EGYPTAIR, Ethiopian Airlines, EVA Air, LOT Polish Airlines, Lufthansa, Scandinavian Airlines, Shenzhen Airlines, Singapore Airlines, South African Airways, SWISS, TAM Airlines, TAP Portugal, Turkish Airlines, THAI, United and US Airways. Overall, the Star Alliance network offers more than 21,900 daily flights to 1,328 airports in 195 countries. Flying Chef

World recognized brand Turkish Airlines, also the best in Europe in the last three years, has been awarded by Skytrax World Airline Awards. By adding a 'Flying Chef' service for Business Class passengers on its long flights, it has been also named as the winner in the category, ‘Best Business Class Catering’. The results of the 2013 World Airline Awards were announced at the Paris Air Show. "Best Airline in Europe", “Best Airline in Southern Europe” and "Best Business Class Catering” awards were presented to Turkish Airlines' CEO, Temel Kotil, Ph.D., by CEO of Skytrax, Edward Plaisted. Turkish Airlines continues to consolidate its position as one of the world's leading airlines by investments made in recent years, the awards received, impressive growth figures, large-scale aircraft orders and a continuously expanding route network- they all reveal its constant status amongst airline passengers. Without an iota of doubt, it is one of the fastest growing airline companies.

The Airlines has been chosen as the victor of “Best Airline Europe”, “Best Premium Economy Seats” for its Comfort Class seats and “Best Airline Southern Europe”. It has also received awards for its catering and holds a coveted 4-star designation, putting the airline in a small group of top quality carriers. It has received several “Passengers Choice Awards” in past as well from the consumer ranking group, Skytrax. Based on 2011 and 2012 results, As a world recognized brand associated with air travel excellence in 21st century by providing unique products to the world airline and airport industry through professional Audit and Service Benchmarking programmes of airlines, airline alliances, airports and related air transport product and service suppliers across the globe, Skytrax had become the world leader in ranking aviation offers. Assessing over 238 airlines and 148 airports based on passenger input, Skytrax publishes and ranks aviation TLF Magazine July, 2013

TWIN WIN

Scott Thomson heads both the Double Tree by Hilton and the Hilton in Delhi as the General Manager, and comes with extensive experience of over two decades in the hospitality industry, panning over countries like New Zealand, Australia, Hong Kong and now India. TLF catches up with him for some insight on how it feels to manage two properties under the same brand—is it in-house competition or symbiotic existence?

TLF: How does it feel to head two properties at the same time?

TLF: What are the pros of having a twin property?

Scott: The two properties from Hilton have been one of a kind in India. Two different brands, different positioning, culture and offering, operating out of a single complex—it is an interesting experience!

Scott: The benefit of choice for guests in reference to rate and room type is one of the major advantages, besides increased opportunity to meet our clients’ needs as we can share the bestsuited products and common resources to optimise our performance.

TLF: What have you learnt in the process?

Turkish Airlines CEO Temel Kotil

providers based on these submissions. And once more this year, Turkish Airlines scored a booming achievement at the 2013 Skytrax World Airline Awards, with air travellers voting the airline as the "Best Airline in Europe", the third year running.

57

Scott: The challenge lay in maintaining the individual identity of each brand, so that we could best leverage the benefits of having two different brands side by side to all stakeholders, and we have successfully achieved that. TLF: What kind of response have you been getting? Scott: The businesses are now trading at a very good level, thanks to the added advantage of being one of the first hotels to open in East Delhi after quite a few years. Since then, new properties have been opening up in our market, which is very good for the long-term prospects of East Delhi.

TLF: What hurdles did you have to face in the course of your work and how did you overcome them? Scott: One of the main challenges that the industry as a whole faces is recruiting, training and retaining quality team members. Fortunately, Hilton Worldwide is exceptionally well resourced in the area of Training and Development. Our on-the-job training and team member development programs are one of the main reasons we have very high levels of retention in an industry known for turnover. As told to Aakriti Ahuja TLF Magazine July, 2013

Twin properties provide an increased opportunity to meet our clients’ needs as we can share the bestsuited products and common resources to optimise our performance.


56

Trade Talk

Trade Talk

Aloft with Turkish airlines! Turkish airlines retains its position as one of the world’s leading airlines.

Recieving 2013 Skytrax Awards

Star Alliance Numerous awards have proven the acceptance of Star Alliance in the market; these include the Air Transport World Market Leadership Award and Best Airline Alliance by both Business Traveller Magazine and Skytrax. The member airlines are: Adria Airways, Aegean Airlines, Air Canada, Air China, Air New Zealand, ANA, Asiana Airlines, Austrian, Avianca, Brussels Airlines, Copa Airlines, Croatia Airlines, EGYPTAIR, Ethiopian Airlines, EVA Air, LOT Polish Airlines, Lufthansa, Scandinavian Airlines, Shenzhen Airlines, Singapore Airlines, South African Airways, SWISS, TAM Airlines, TAP Portugal, Turkish Airlines, THAI, United and US Airways. Overall, the Star Alliance network offers more than 21,900 daily flights to 1,328 airports in 195 countries. Flying Chef

World recognized brand Turkish Airlines, also the best in Europe in the last three years, has been awarded by Skytrax World Airline Awards. By adding a 'Flying Chef' service for Business Class passengers on its long flights, it has been also named as the winner in the category, ‘Best Business Class Catering’. The results of the 2013 World Airline Awards were announced at the Paris Air Show. "Best Airline in Europe", “Best Airline in Southern Europe” and "Best Business Class Catering” awards were presented to Turkish Airlines' CEO, Temel Kotil, Ph.D., by CEO of Skytrax, Edward Plaisted. Turkish Airlines continues to consolidate its position as one of the world's leading airlines by investments made in recent years, the awards received, impressive growth figures, large-scale aircraft orders and a continuously expanding route network- they all reveal its constant status amongst airline passengers. Without an iota of doubt, it is one of the fastest growing airline companies.

The Airlines has been chosen as the victor of “Best Airline Europe”, “Best Premium Economy Seats” for its Comfort Class seats and “Best Airline Southern Europe”. It has also received awards for its catering and holds a coveted 4-star designation, putting the airline in a small group of top quality carriers. It has received several “Passengers Choice Awards” in past as well from the consumer ranking group, Skytrax. Based on 2011 and 2012 results, As a world recognized brand associated with air travel excellence in 21st century by providing unique products to the world airline and airport industry through professional Audit and Service Benchmarking programmes of airlines, airline alliances, airports and related air transport product and service suppliers across the globe, Skytrax had become the world leader in ranking aviation offers. Assessing over 238 airlines and 148 airports based on passenger input, Skytrax publishes and ranks aviation TLF Magazine July, 2013

TWIN WIN

Scott Thomson heads both the Double Tree by Hilton and the Hilton in Delhi as the General Manager, and comes with extensive experience of over two decades in the hospitality industry, panning over countries like New Zealand, Australia, Hong Kong and now India. TLF catches up with him for some insight on how it feels to manage two properties under the same brand—is it in-house competition or symbiotic existence?

TLF: How does it feel to head two properties at the same time?

TLF: What are the pros of having a twin property?

Scott: The two properties from Hilton have been one of a kind in India. Two different brands, different positioning, culture and offering, operating out of a single complex—it is an interesting experience!

Scott: The benefit of choice for guests in reference to rate and room type is one of the major advantages, besides increased opportunity to meet our clients’ needs as we can share the bestsuited products and common resources to optimise our performance.

TLF: What have you learnt in the process?

Turkish Airlines CEO Temel Kotil

providers based on these submissions. And once more this year, Turkish Airlines scored a booming achievement at the 2013 Skytrax World Airline Awards, with air travellers voting the airline as the "Best Airline in Europe", the third year running.

57

Scott: The challenge lay in maintaining the individual identity of each brand, so that we could best leverage the benefits of having two different brands side by side to all stakeholders, and we have successfully achieved that. TLF: What kind of response have you been getting? Scott: The businesses are now trading at a very good level, thanks to the added advantage of being one of the first hotels to open in East Delhi after quite a few years. Since then, new properties have been opening up in our market, which is very good for the long-term prospects of East Delhi.

TLF: What hurdles did you have to face in the course of your work and how did you overcome them? Scott: One of the main challenges that the industry as a whole faces is recruiting, training and retaining quality team members. Fortunately, Hilton Worldwide is exceptionally well resourced in the area of Training and Development. Our on-the-job training and team member development programs are one of the main reasons we have very high levels of retention in an industry known for turnover. As told to Aakriti Ahuja TLF Magazine July, 2013

Twin properties provide an increased opportunity to meet our clients’ needs as we can share the bestsuited products and common resources to optimise our performance.


58

Feature

59

TO HELL WITH URBANITY! By NATASCHA SHAH

The central clearing is the most sacred part, and is used as a burial ground. The Mijikenda believe that the spirits of their ancestors still reside there.

Picture by Prerna Sharma

A window to the cultural codes of some cities/states that are still rooted to their ancestral customs and beliefs!

KENYA Into the Wild Intangible heritage: The Kaya Kinondo Kaya Kinondo, also known as Kaya Ngalaani, is a UNESCO World Heritage Site, located in the south of the Kenyan coast in Msambweni District and is owned communally by the locals. It is managed through a set of taboos enforced by a council of elders and is the main Kaya for the Digo-Mijikenda community— a tribe in the coastal lowland of Kenya, which still follows deep-rooted cultural practices and rituals. They believe these forests to be sacred and refer to them as their homeland.

The Kaya consist of 11 forests on a stretch of 200 km land. In the ancient times when Galla and Oromo drove this tribe out of their settlement in upper Tana, they relocated to these forests and this became their shelter. The cluster settled as nine (Giriama, Digo, Duruma, Rabai, Kauma, Ribe, Jibana, Kambe and Chonyi) different Kayas or villages, which later defined the individual Mijikenda groups. Take a walk through the forest and you can see the caves, old trees and unusual land forms. The central clearing is the most sacred part, used as a burial ground. The Mijikenda believe that the spirits of their ancestors still reside there. The heritage of the tribe is reflected in the performance of rituals and the fabrication of materials used in the ceremonies. The most notable ones relate to maintenance and enhancement of physical and psychological health and well being of the people— ceremonies are performed for rain, success, harvest, thanksgiving, remedy, healing, famine and disease. The traditions involve both genders. TLF Magazine July, 2013

Originally, the district of Birbhum in West Bengal was the seat of all Baul activity. Later the Baul domain stretched to Tripura in the north, Bangladesh in the east, parts of Bihar and Orissa in the west and south respectively. In Bangladesh, the districts of Chittagong, Sylhet, Mymensingh and Tangyl are famous for Bauls.

It is customary for a girl’s family members to ingest a few drops of her first menstrual blood, sweetened by milk and sugar.

INDIA Bloody Cheers! Ingesting Menstrual Blood: Vaishnava Bhauls of Bengal Baul, originally from Bengal is a wandering music cult of nonconformists, who rejected the traditional social norms to form a distinct sect that upheld music as their religion. The word "Baul" has its etymological origin in the Sanskrit words Vatula (mad), or Vyakula (restless) and is used to describe a person who is "possessed" or "crazy".

Women come and clean the forest after which the men come and perform the ceremony, which includes sacrificing a black animal. The meat is consumed there and then and the bones buried with the bones to be of the ancestors. The Mijikenda also sing and dance while performing these rituals. Cutting of trees, removing dead logs, using a path other than the specific path to approach the forest- all is still prohibited. There also are a handful of other rules that the visitors need to observe like being appropriately dressed, leaving the head uncovered, wearing a Kaniki, no physical intimacy and sticking to the pathways, without wandering off from the tours. TLF Magazine July, 2013

A sub-sect amongst these- the Vaishnava Bhauls follow a strange practice of consuming women’s menstrual blood. They believe that menstrual blood has potent energising properties. Traditional songs lyrically refer to it as a river that rises once a month. An anthropologist studying the Vaishnava Bauls reported that it is customary for a girl’s family members to ingest a few drops of her first menstrual blood, sweetened by milk and sugar. An elaborate ceremony may also take place in which the girl’s menstrual blood is mixed with cow’s milk, coconut milk, camphor, palm juice and sugar, and drunk by those present as a potent regenerating substance, increasing memory, concentration, happiness, serenity and love.


58

Feature

59

TO HELL WITH URBANITY! By NATASCHA SHAH

The central clearing is the most sacred part, and is used as a burial ground. The Mijikenda believe that the spirits of their ancestors still reside there.

Picture by Prerna Sharma

A window to the cultural codes of some cities/states that are still rooted to their ancestral customs and beliefs!

KENYA Into the Wild Intangible heritage: The Kaya Kinondo Kaya Kinondo, also known as Kaya Ngalaani, is a UNESCO World Heritage Site, located in the south of the Kenyan coast in Msambweni District and is owned communally by the locals. It is managed through a set of taboos enforced by a council of elders and is the main Kaya for the Digo-Mijikenda community— a tribe in the coastal lowland of Kenya, which still follows deep-rooted cultural practices and rituals. They believe these forests to be sacred and refer to them as their homeland.

The Kaya consist of 11 forests on a stretch of 200 km land. In the ancient times when Galla and Oromo drove this tribe out of their settlement in upper Tana, they relocated to these forests and this became their shelter. The cluster settled as nine (Giriama, Digo, Duruma, Rabai, Kauma, Ribe, Jibana, Kambe and Chonyi) different Kayas or villages, which later defined the individual Mijikenda groups. Take a walk through the forest and you can see the caves, old trees and unusual land forms. The central clearing is the most sacred part, used as a burial ground. The Mijikenda believe that the spirits of their ancestors still reside there. The heritage of the tribe is reflected in the performance of rituals and the fabrication of materials used in the ceremonies. The most notable ones relate to maintenance and enhancement of physical and psychological health and well being of the people— ceremonies are performed for rain, success, harvest, thanksgiving, remedy, healing, famine and disease. The traditions involve both genders. TLF Magazine July, 2013

Originally, the district of Birbhum in West Bengal was the seat of all Baul activity. Later the Baul domain stretched to Tripura in the north, Bangladesh in the east, parts of Bihar and Orissa in the west and south respectively. In Bangladesh, the districts of Chittagong, Sylhet, Mymensingh and Tangyl are famous for Bauls.

It is customary for a girl’s family members to ingest a few drops of her first menstrual blood, sweetened by milk and sugar.

INDIA Bloody Cheers! Ingesting Menstrual Blood: Vaishnava Bhauls of Bengal Baul, originally from Bengal is a wandering music cult of nonconformists, who rejected the traditional social norms to form a distinct sect that upheld music as their religion. The word "Baul" has its etymological origin in the Sanskrit words Vatula (mad), or Vyakula (restless) and is used to describe a person who is "possessed" or "crazy".

Women come and clean the forest after which the men come and perform the ceremony, which includes sacrificing a black animal. The meat is consumed there and then and the bones buried with the bones to be of the ancestors. The Mijikenda also sing and dance while performing these rituals. Cutting of trees, removing dead logs, using a path other than the specific path to approach the forest- all is still prohibited. There also are a handful of other rules that the visitors need to observe like being appropriately dressed, leaving the head uncovered, wearing a Kaniki, no physical intimacy and sticking to the pathways, without wandering off from the tours. TLF Magazine July, 2013

A sub-sect amongst these- the Vaishnava Bhauls follow a strange practice of consuming women’s menstrual blood. They believe that menstrual blood has potent energising properties. Traditional songs lyrically refer to it as a river that rises once a month. An anthropologist studying the Vaishnava Bauls reported that it is customary for a girl’s family members to ingest a few drops of her first menstrual blood, sweetened by milk and sugar. An elaborate ceremony may also take place in which the girl’s menstrual blood is mixed with cow’s milk, coconut milk, camphor, palm juice and sugar, and drunk by those present as a potent regenerating substance, increasing memory, concentration, happiness, serenity and love.


60

Feature

Every year on the first Sunday of April, millions of penises (literally and in the form of paper drawings, cut outs, suits, masks, lollipops and boards) throng the temple in Kawasaki to celebrate the phallus festival.

61

JAPAN Pictures by Cal Widdall, Tokyo Desu

Kanamara Matsuri: Phallus festival in Kawasaki

INDONESIA

It is believed that in the 17th century, in Kawasaki, Japan, a local woman’s vagina was inhabited by a toothed demon that would bite off men’s members. A metal worker who crafted an iron phallus to break its teeth released her from the curse and the nearby temple eventually became a place to pray to the Gods for protection against such “demons.”

A High Spirited Stroll The Walking Dead: Funeral Rites of the TanaToraja T h e To r a j a , a n e t h n i c g r o u p indigenous to a mountainous region of South Sulawesi, Indonesia has funeral rites that are as far removed from reality as they could get! The tribe believes that death is not a sudden, abrupt event, but a gradual process toward Puya (the land of souls, or afterlife).

Another myth says, in the Edo period (1603-1867), local prostitutes would come to the small shrine and pray for good business and protection from central diseases. Each year in spring, these women would carry a penis shaped object through the streets before settling in for a picnic in the shrine's courtyard. Till date, every year on the first Sunday of April millions of penises (literally and in the form of paper drawings, cut outs, suits, masks, lollipops and boards) throng the temple in Kawasaki to celebrate the phallus festival. The activities include worshiping for fertility, a gigantic penis carved from Japanese cypress. It is also paraded outside the temple. People come with small wooden tablets with their wishes written on them- the most popular being to have a baby. The tablets are then hung on tree barks or walls in the temple. TLF Magazine July, 2013

The burial ceremony is based on the same thought and is an expensive and expansive affair—A ceremonial site, called rante, is usually prepared in a large, grassy field where shelters for audiences, rice barns, and other ceremonial funeral structures are specially made by the deceased family. Flute music, funeral chants, songs and poems, and crying and wailing are traditional Toraja expressions of grief with the exceptions of funerals for young children, and poor, low-status adults. The ceremony is often held weeks, months, or years after the death so that the deceased's family can raise the significant funds needed to cover funeral expenses.

that a man should be buried where he was born. In ancient times when the villages were not well connected and it was difficult for people to carry a dead body in a coffin and take it to it’s native village, the corpse was simply made to walk back home! This was done with the help of black magic, hence if you were born in ancient time Tanatoraja, spotting a zombie would be as common as spotting children play (alive children play)- may be more! The second theory is based more on the fact that in order for the dead person’s soul to have a good after life, the burial should be grand, hence the poor had to keep the corpse in temporary coffins, until they collected the funds to have a grand ceremony and then one fine day- the corpse was made to get up and walk to the fancy coffin and burial site!

The concept of The Walking Dead arose from two theories, the first being TLF Magazine July, 2013

A picture of a walking corpse in Indonesia did the rounds of the internet a while ago, and this ritual is still practiced!

If you were born in ancient time Tana Toraja, spotting a zombie would be as common as spotting children play (alive children play)- may be more!


60

Feature

Every year on the first Sunday of April, millions of penises (literally and in the form of paper drawings, cut outs, suits, masks, lollipops and boards) throng the temple in Kawasaki to celebrate the phallus festival.

61

JAPAN Pictures by Cal Widdall, Tokyo Desu

Kanamara Matsuri: Phallus festival in Kawasaki

INDONESIA

It is believed that in the 17th century, in Kawasaki, Japan, a local woman’s vagina was inhabited by a toothed demon that would bite off men’s members. A metal worker who crafted an iron phallus to break its teeth released her from the curse and the nearby temple eventually became a place to pray to the Gods for protection against such “demons.”

A High Spirited Stroll The Walking Dead: Funeral Rites of the TanaToraja T h e To r a j a , a n e t h n i c g r o u p indigenous to a mountainous region of South Sulawesi, Indonesia has funeral rites that are as far removed from reality as they could get! The tribe believes that death is not a sudden, abrupt event, but a gradual process toward Puya (the land of souls, or afterlife).

Another myth says, in the Edo period (1603-1867), local prostitutes would come to the small shrine and pray for good business and protection from central diseases. Each year in spring, these women would carry a penis shaped object through the streets before settling in for a picnic in the shrine's courtyard. Till date, every year on the first Sunday of April millions of penises (literally and in the form of paper drawings, cut outs, suits, masks, lollipops and boards) throng the temple in Kawasaki to celebrate the phallus festival. The activities include worshiping for fertility, a gigantic penis carved from Japanese cypress. It is also paraded outside the temple. People come with small wooden tablets with their wishes written on them- the most popular being to have a baby. The tablets are then hung on tree barks or walls in the temple. TLF Magazine July, 2013

The burial ceremony is based on the same thought and is an expensive and expansive affair—A ceremonial site, called rante, is usually prepared in a large, grassy field where shelters for audiences, rice barns, and other ceremonial funeral structures are specially made by the deceased family. Flute music, funeral chants, songs and poems, and crying and wailing are traditional Toraja expressions of grief with the exceptions of funerals for young children, and poor, low-status adults. The ceremony is often held weeks, months, or years after the death so that the deceased's family can raise the significant funds needed to cover funeral expenses.

that a man should be buried where he was born. In ancient times when the villages were not well connected and it was difficult for people to carry a dead body in a coffin and take it to it’s native village, the corpse was simply made to walk back home! This was done with the help of black magic, hence if you were born in ancient time Tanatoraja, spotting a zombie would be as common as spotting children play (alive children play)- may be more! The second theory is based more on the fact that in order for the dead person’s soul to have a good after life, the burial should be grand, hence the poor had to keep the corpse in temporary coffins, until they collected the funds to have a grand ceremony and then one fine day- the corpse was made to get up and walk to the fancy coffin and burial site!

The concept of The Walking Dead arose from two theories, the first being TLF Magazine July, 2013

A picture of a walking corpse in Indonesia did the rounds of the internet a while ago, and this ritual is still practiced!

If you were born in ancient time Tana Toraja, spotting a zombie would be as common as spotting children play (alive children play)- may be more!


62

Leisure + Living

Leisure + Living

Sexy Suitcases

Pack your Beach Bags Going to the beach is no longer just about sunbathing, swimming or lazing around with a book; it’s evolved into yet another platform to showcase your style and get your groove on. Here is a cheery mix of must-haves to make your beach experience more fun packed! By Shrutika Nagpal and Arushi Chaturvedi

There is more to travel style than what you wear and what you pack—the real quotient lies in getting the bag right! Let your suitcase style give a glimpse of what is inside! Here is a bunch of the most attractive ones you will ever see.

Madhubani Fish Umbrella by The Bombay Store, INR 625 - INR 995

Red Printed Short Sarong by Shibori Designs, INR 850 (Available at: Jabong.com)

3Bohemian Rose Case by SUITSUIT, INR 3800 - INR 5500

63

Silli is Sexy by Tanya Rossi, INR 1950 each

Sun Protection with SPF 40 by Boots, INR 674 (Available at: Yebhi.com)

3 Topaz Wheelie Travel Bag by Holii, INR 7995

3 Telephone Booth Trunk and Vanity Box by Satya Paul INR 15995 and INR 9995 respectively.

Graffiti Soft Purple,3 VIP Skybags, INR 5300

Fun Mint Green Flip Flops by Havaianas, INR 1350 Beach Bag from Pepe Jeans, INR 1999

Scuba Libre Chlorofish by Swatch, INR 4580

Pink Cotton Bikini by Mariemeili, INR 999 (Available at Yebhi.com)

Pink Hat by Pepe Jeans, INR 1399 Sun Repair Cream Mask by Thalgo, 50 ml INR 1440

Boombox Case by SUITSUIT INR 3800 - INR 5500 TLF Magazine July, 2013

3

3

3

Vintage Collection by Samsonite, Price on Request

Safari Ivory by Safari, available on Globe-Trotter, Price on Request

Ailana Mauve Sunglasses by Maui Jim, INR 12920

Mariemeili Floral Samba Bandeau Top Swimsuit INR 1739 (Available at Zivame.com)

TLF Magazine July, 2013


62

Leisure + Living

Leisure + Living

Sexy Suitcases

Pack your Beach Bags Going to the beach is no longer just about sunbathing, swimming or lazing around with a book; it’s evolved into yet another platform to showcase your style and get your groove on. Here is a cheery mix of must-haves to make your beach experience more fun packed! By Shrutika Nagpal and Arushi Chaturvedi

There is more to travel style than what you wear and what you pack—the real quotient lies in getting the bag right! Let your suitcase style give a glimpse of what is inside! Here is a bunch of the most attractive ones you will ever see.

Madhubani Fish Umbrella by The Bombay Store, INR 625 - INR 995

Red Printed Short Sarong by Shibori Designs, INR 850 (Available at: Jabong.com)

3Bohemian Rose Case by SUITSUIT, INR 3800 - INR 5500

63

Silli is Sexy by Tanya Rossi, INR 1950 each

Sun Protection with SPF 40 by Boots, INR 674 (Available at: Yebhi.com)

3 Topaz Wheelie Travel Bag by Holii, INR 7995

3 Telephone Booth Trunk and Vanity Box by Satya Paul INR 15995 and INR 9995 respectively.

Graffiti Soft Purple,3 VIP Skybags, INR 5300

Fun Mint Green Flip Flops by Havaianas, INR 1350 Beach Bag from Pepe Jeans, INR 1999

Scuba Libre Chlorofish by Swatch, INR 4580

Pink Cotton Bikini by Mariemeili, INR 999 (Available at Yebhi.com)

Pink Hat by Pepe Jeans, INR 1399 Sun Repair Cream Mask by Thalgo, 50 ml INR 1440

Boombox Case by SUITSUIT INR 3800 - INR 5500 TLF Magazine July, 2013

3

3

3

Vintage Collection by Samsonite, Price on Request

Safari Ivory by Safari, available on Globe-Trotter, Price on Request

Ailana Mauve Sunglasses by Maui Jim, INR 12920

Mariemeili Floral Samba Bandeau Top Swimsuit INR 1739 (Available at Zivame.com)

TLF Magazine July, 2013


64

Leisure + Living

79

DESIGNER

DIARIES Travel can be a great source of inspiration; whether it is the art, the traditions, or simply the landscape and natural beauty of a place.

We caught up with the exceptionally creative Urvashi Kaur to find out what according to her binds fashion and travel. TLF: How does travel influence fashion? UK: Travel influences fashion greatly by exposing one to the very culture of a country or place . It can be a great source of inspiration; whether it is their art, their traditions, or simply their landscape and natural beauty. One can also draw inspiration from their textiles, handicrafts and their traditional costumes. TLF: The most inspiring city in the world (in terms of fashion) and why? UK: I would say Paris! It is the birth place of fashion and is rightfully known as the Mecca of Fashion ! It has the most exquisite architecture and is known for its great heritage, language, culture and cuisine . It is one of the most romantic cities in the world, which lives and breathes fashion! TLF: If you were to represent the following cities in your collection, what colour palette would you follow? Tokyo: Inspired by the geisha, I would choose predominantly red , nude and black. Delhi: Ecru, amber yellow, forest green, saffron, petrol blue and earthy colors, as it is a historical city which enthuses vintage power. Paris: Inspired by Coco Chanel, I would choose predominantly a monochromatic palette of black and white. London: Jewel colours as it is reflective of the Royal family and its legacy.

TLF: One collection of yours that was inspired by travel? What was it called and what were its elements? UK: My SS'13 Collection titled TOUAREG meaning 'Desert Retreats' is one collection which was inspired by my visit to Morocco. It showcased elements of minimalist luxury and allowed for a more in-depth interpretation of the nomadic theme, leading to a generous use of metal in the accessories and the collection itself. TLF: Your favourite holiday spot? UK: My favourite holiday destination is the Maldives. TLF: Your favourite eatery in Delhi? UK: Wasabi, Tonino & Olive. TLF: Describe Delhi’s street style in one word? UK: Chat-patta. TLF: The Indian city with the best fashion sensibilities? UK: The Indian cities with the best fashion sensibilities are Mumbai for its cosmopolitan/ bohemian nature, Shillong in the Northeast for having an inherent sense of style and, fashion and of course Delhi. TLF: Creative freedom or commercial viability- what do you prefer? UK: I would say an ideal mix of the two- both creative freedom and commercial viability- should go together in any collection for it to be a commercial success !

Las Vegas: Neon, electric and pop colors- as bold and outlandish as possible. TLF Magazine July, 2013

TLF Magazine July, 2013


Tlf magazine, july 2013  

Tlf magazine, july 2013

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