Forests come alive in the monsoon. Every seven to eight years, in the Western Ghats, a similar phenomenon emerges with the karvi flower. Scientifically named strobilanthes callosa, they are currently in full bloom across this mountain range. Fortunately for Mumbaikars, these plants also have homes across several green lungs. This weekend, the Mumbai Musafir community will host a guided karvi trail in one such popular spot near the Film City, inside the Conservation Education Centre of the Bombay Natural History Society. “Karvi flowers are endemic to the Western Ghats,” explains Shailesh Gupta, a professor at Bhavan’s College (Andheri), and senior naturalist at Mumbai Musafir. Shailesh Gupta at the karvi flower patch in CEC BNHS “The last bloom was in 2016, and the flowers have returned for another season now in 2024. After the mass flowering every seventh or eighth year, the shrubs dry out and die,” adds founder Preeti Bhardwaj. While these flowers have great ecological value by attracting pollinators, they have an equally important cultural value. “When the plant flowers, it gives us what is one of the costliest honey varieties called karvi honey. The dry plant stores seeds in pods. Pic Courtesy/Prabha Pillai And when it dries out, several Adivasi communities in Maharashtra, Gujarat and some parts of Madhya Pradesh make huts of the dry plant’s stalks,” Gupta reveals. This trail, he adds, will discover many such fun facts about these flowers that paint the Western Ghats lavender. “We will further talk about the various species of flora and fauna that come to life in monsoon,” Bhardwaj adds. On Tomorrow and September 28; 7.45 am to 10 am At BNHS CEC, near Film City, Goregaon West. Log on to @mumbai_musafir Message 9833173564Cost Rs 1,150 Cool karvi facts >> These plants grow gregariously in continuous patches >> They usually grow on slopes of mountains or forest floors >> The flowers attract many pollinators, especially honey bees and butterflies >> These plants are not only endemic themselves, but as they grow in masses, they also protect other endemic species >> They usually grow up to 6 ft in height and above >> Karvi honey tastes a tad bitter, and while it hasn’t been proven scientifically, many believe it to have medicinal values >> They flower during the months of September and October. The capsule on plants, which carry seeds in them, burst next year in June after rain begins, resulting in a new population of Karvi >> Their seeds are encapsulated in pods. When they imbibe rain water, these burst open with a pop. It is not a loud sound, but since these plants are gregarious and grow in masses, they make a fascinating feeble sound when seeds are released together. That’s how new colonies of karvi saplings appear >> Avoid rubbing the leaves of these plants in between your fingers. They have trichomes or hair-like structures that may be allergic. The leaves release a scent that could make one feel nauseous after the nature trail >> Look out for leeches during monsoon, and ticks in December By Prabha Pillai, botanist
20 September,2024 09:10 AM IST | Mumbai | Devanshi DoshiPlant-powered paella Tuck into this vegan-friendly black rice paella dish that celebrates plant-based goodness. It is packed with vibrant bell peppers, sweet green peas, tender broccoli, baby corn, olives, and sun-dried tomatoes mixed with mildly spiced black rice giving it a nutty flavour, making every bite wholesome.AT Nude Food Cafe, 364, Dhuru Lodge, Veer Savarkar Marg, Prabhadevi, Dadar West.CALL 9820008382LOG ON TO nudefoodcafe.comCOST Rs 720 The crispy finish Pick from several versions of Spanish paella, with options ranging from vegetarian and chicken to seafood and vegan, ensuring there’s something for everyone. Additionally, diners can request for the socarrat, adding an extra touch of authenticity and texture to the experience.TIME 12 pm to 1 amAT Poco Loco Tapas and Bar, Ground Floor, Sangeet Samrat Naushad Ali Marg, 21st Road, Khar West. LOG ON TO @pocolocotapasandbarCALL 9324191366 COST Rs 770 onwards Veggie bliss The ‘I Am Dancing’ vegetarian brown rice paella bowl comes loaded with fresh broccoli, vibrant carrots, red, green, and yellow peppers, crunchy cashews, sweet raisins, almonds, onions, and a hint of garlic. A touch of turmeric powder adds warmth and colour, making this dish as nutritious as it is delicious.AT The Yoga House, Sherly Rajan Road, Bandra West. CALL 8655930022LOG ON TO @theyogahousemumbaiCOST Rs 490 Rustic rice comfort This version includes Spanish bomba rice cooked in a rich chicken and red wine broth, enhanced with earthy wild mushrooms and succulent pieces of chicken that are simmered to perfection to achieve the signature socarrat — the crispy bottom layer of the paella. TIME 12 pm to 3.30 pm and 7 pm to 1 am (closed on Monday) AT La Loca Maria, Fatima Villa, 29th Road, Pali Hill, Bandra West.LOG ON TO@laloca_mariaCALL 9324404335COST Rs 1,400 Crispy flavours unfold In this creative twist on the classic paella, the comforting flavours are wrapped in crisp filo pastry and served it on a bed of green pea shoot masala. It blends tradition with innovation while preserving the authentic essence of Spanish cuisine.TIME 12.30 pm to 1.30 am AT Pablo The Art Cafe Lounge, DC-1, Thane-Belapur Road Naka, MIDC Industrial Area, Turbhe, Navi Mumbai.CALL 9309771320COST Rs 600 Sofrito sensation Enjoy the delicious fusion of tender chicken and juicy shrimp, cooked in a rich Latin sofrito sauce made with tomatoes, onions, garlic, and bell peppers. Infused with fresh herbs, this dish bursts with savoury, smoky, and tangy flavours, making each bite a flavourful delight.AT East End Delhi, Plot No, 70C, Central Avenue Road Mahadeo Wadi, Chembur East. CALL 25283911COST Rs 420 Home comfort Chef Neena Jainani, who spent 14 years in Spain, imbibing its rich culture, brings an authentic slice of the country to Mumbai through her home kitchen. Try this recipe to revive the same flavours. Seafood paella Ingredients>> 150 gm prawns, peeled and cleaned>> 250 gm boneless fish (preferably bhetki)>> 150 gm calamari, peeled and sliced>> 150 gm clams, cleaned and steamed>> 4-5 tiger prawns, shells on>> 1 small onion, finely chopped>> 2 bell peppers (preferably mixed colours), thinly sliced>> 6-7 tomatoes, grated>> 8-10 cloves garlic, minced>> 1 bay leaf>> 5-6 button mushrooms, sliced>> 2-3 asparagus stalks>> 25 gm-50 gm French beans, trimmed>> A few leaves of parsley, finely chopped>> 1 tbsp paprika>> 1 Knorr seafood stock cube, diluted in water>> A couple of saffron strands>> 250gm bomba rice or paella rice>> 5-6 tbsp olive oil>> 2-3 glasses of water>> Salt, to taste MethodIn a flat pan, sauté prawns, fish and calamari separately with a little garlic, paprika, and olive oil for two minutes each. Set aside. Boil the clams for two to three minutes with very little salt till they open. In the same pan, use the remaining oil to sauté onions, parsley, and bay leaf until softened. Add bell peppers, mushrooms, and French beans, stir in the grated tomatoes and cook until they blend into the mixture, cook for three to four minutes. Add the seafood stock, water paprika, and saffron. Season with salt, and bring to a boil. Add calamari and prawns (excluding tiger prawns). Stir the rice, ensuring it is well mixed with the ingredients. Cook over medium heat until the bottom is slightly crispy (this is the socarrat). Do not stir the rice; press it flat onto the pan. After the water has mostly evaporated, place the tiger prawns, asparagus, clams and fish on the bed of rice, and serve. LOG ON TO @casadepaella.mumbai CALL 9930910053
20 September,2024 09:05 AM IST | Mumbai | Kanisha Softa | Anisha ShrivastavaParadoxical as it may seem, timeless style is trending again. For proof, look no further than Aditi Rao Hydari’s stunning langa voni in muted gold, or Sobhita Dhulipala’s pastel pink Uppada silk saree that bore none of the OTT flourishes that have become synonymous with big fat Indian weddings. More recently, Kareena Kapoor Khan made waves by opting for an intricately draped, restored Banarasi silk saree over a poofy gown, when celebrating her 25th anniversary in cinema. Sobhita Dhulipala sports a pastel uppada silk saree at her wedding with Naga Chaitanya. Pics Courtesy/Instagram (right) Alia Bhatt styles an Ajrakh saree with minimal jewellery “Given the tremendous pace at which the fashion cycle is moving, it seems like a much safer bet to invest in classics that you can wear and re-wear for several years, versus a very styled look that could just as easily look dated in only a few months,” says celebrity stylist Mitali Ambekar. The dilemma, however, is that since most contemporary palates have become accustomed to (or rather desensitised by) an overload of bling and opulent extravaganza, do these relatively muted looks run the risk of the wearer seeming underdressed or washing them out? Not necessarily, says Ambekar, who lays down a few simple rules to nail these looks: Say it with colours “The right colours can make all the difference, especially for special occasions such as weddings and engagements. Knowing your undertones and primary skin shade can enable you to choose shades that compliment you the most. If necessary, enlist the support of an expert,” says Ambekar. When styling a simpler garment, a monochrome colour scheme is a simple and elegant technique to create a striking look, she adds. Muted shades such as ivory, peach, pastel pink or mint work well for the daytime, while deeper tones such as wine, forest green, or midnight blue are perfect for evening events. Mitali Ambekar Simple but impactful Choose timeless fabrics such as heirloom silk weaves (Banarasi or Kanchipuram are immediate favourites) that exude grandeur without needing too much embellishment. “Other fabrics you can opt for high quality silk chiffon, georgette and organza. These fabrics have a natural flow, are figure flattering and do not need heavy embroidery to look elegant,” Ambekar elaborates. While a saree is always a classic, other traditional styles such as anarkalis, lehengas, straight-cut kurtas and angrakhas will give you the most wear over the years. You could also opt to personalise your outfit with a special motif, subtle monograms or other such thoughtful but discreet details. Further, Ambekar suggests that you opt for garments with minimal embellishments such as tone-on-tone embroidery, which helps create a comparatively simple yet memorable look. Kareena Kapoor Khan wears a restored Banarasi saree to celebrate the 25th anniversary of her Bollywood debut Finishing touches Limit your accessories to one or two pieces of statement jewellery. Avoid over layering and adding clutter, and pick metals that suit your skin tone and undertone. “The minimalist aesthetic should extend to your make-up as well — aim for a radiant look with a focus on glowing skin and a hint of blush. Use neutral tones on your eyes and lips. Avoid overtly matte products, and too many layers,” Ambekar notes. She adds that the goal of your make-up should be to define your features without overpowering them. Wear your hair in a sleek, face-framing style, with minimal floral hair accessories.
20 September,2024 09:00 AM IST | Mumbai | Anindita PaulThursdayThrill-filled fun Go all out on playtime at this venue, where packages for video games, arcade games, and go-karting are available for just R99.Time 11 am to 11 pmAt Phoenix Marketcity, Kurla West. Log on to phoenixmarketcity.com Cost Rs 99 FridayClay chronicles Victoria and Albert Museum Explore the parallel histories and contemporary landscapes that Dr Bhau Daji Lad Museum shares with Victoria and Albert Museum in South Kensington, London, through ceramic collections at this expert-led panel discussion. BDL Museum TIME 4 pm to 5 pm AT Dr Bhau Daji Lad Museum, Dr Babasaheb Ambedkar Road, Byculla East. Unplugged melodies Dive into the world of fusion, as artiste Shrirang Krishnan brings together beats of carnatic, Sufi, and Bollywood music to raise funds for budding Indian women scientists.Time 7 pm to 10 pmAT Vishnudas Bhave Natyagruha, Hindurao Patil Marg, Vashi, Navi Mumbai. CALL 8657865475 Log on to @iwsa_1973COST Rs 300 onwards SaturdayRetail therapy Fill the weekend with self-love, and some conscious retail therapy. This pop-up at Shivaji Park will feature an exhaustive environment-friendly collection for sale by homegrown artisans and craftsmen. Expect sustainable apparel, home decor, (above) crockery, paintings, accessories, and more.Till September 22Time 11 am to 7 pmAt Scout Banquet Hall West, Shivaji Park, opposite Mayor’s Bungalow, Dadar West. SundayAye halo! Why wait for Navratri to show off your best traditional attire and some killer garba moves? Sign up for this pre-Navratri garba night, where enthusiasts will welcome the upcoming festival with much fanfare. Time 6 pm onwardsAT Vrindavan Hall, Trikamdas Road, near Kandivali Station, Kandivali West. Call 9136901020Cost Rs 350; (Rs 300 for individual passes for groups of 10 and above) In-house comedy Attend a live recording of the podcast, Ask (below) Gursimran Khamba Anything, in a house party-like set-up, where participants will get to witness and be part of the episode full of candid conversations.Time 10 pm At Spades Live, above Smoke House Deli, Pali Hill, Bandra West.Log on to in.bookmyshow.com Cost R499
19 September,2024 01:54 PM IST | Mumbai | Devanshi Doshi | Anisha ShrivastavaWe come bearing good news. If there was one thing missing on the Mumbai food scene, it would be a restaurant by Mukhtar Qureshi and Rahul Akerkar. Now, after 14 years the duo opens Waarsa, an Awadhi restaurant under Aditya Birla New Age (ABNAH) Hospitality at NCPA. We met them at the venue a few days before its scheduled opening. A turquoise blue door with a floral-motif doorknob welcomes us into the 56-seater. The walls wear a washed-out salmon blush, inspired by surkhi — a material used in historic buildings. Restoration architect Abha Narain Lambah has done up the space in modern renditions of the old. Intricate floral embossed patterns on the ceiling and the antique mirrors across the room offer depth and grandeur. Mukhtar Qureshi (left) and Rahul Akerkar at Waarsa, NCPA. Pics/Atul Kamble Mukhtar Qureshi, MasterChef at Waarsa, has donned a crisp white chef’s coat that reads Q-Man, and in contrast, Rahul Akerkar is in all black casuals. The two go way back when Akerkar opened Neel — Tote on the Turf with Qureshi at Mahalaxmi Racecourse in 2009. Akerkar calls his first encounter with Qureshi a happenstance. “He was working in the Indian section in our catering company, Moveable Feast. At the time, it was on my mind to never do a restaurant where I was not intimately familiar with the cuisine. But it happened with Mukhtar,” he admits. Awadhi nalli ka shorba and Daal q-man When Akerkar bowed out, the two remained in touch. Over the past decade-and-a-half, they charted different trajectories — Qureshi led the royal Awadhi cuisine restaurant Ummrao at Courtyard by Marriott, while Akerkar had opened Qualia. In the lockdown, Qureshi took the catering route and Akerkar moved to Goa. In 2023, he joined ABNAH as culinary director. “When we were toying with the idea for an Indian restaurant, I dialled Mukhtar, and asked him: ‘Should we open a restaurant again?’ Haq lasooni chaman and Khoobani ka meetha Waarsa, the duo tells us, means inheritance and the food takes inspiration from Awadhi cuisine’s footprint across Kolkata to Hyderabad, Lucknow, Kashmir and Varanasi. Akerkar finds comparisons with Creole food. “The [Creole] cuisine has its backbone in Latin America and West Africa, and is a fusion of French, Spanish, African, and Native American flavours. Awadhi food is a bit like that.” Waarsa puts the spotlight on khansamas and women chefs — the ‘aapas’ in the bawarchi khana. “Surely, what they ate at home was a far cry from how they cooked for nawabs,” explains Akerkar. Kashmiri seb ka korma When Qureshi began to plan the menu, there were several dilemmas: “Awaam ko kya chahiye? [What does the public want?]; Log mere paas wapas kyu ayenge? [Why will people come back to eat my food?]; “We created a menu jo ghar bhi lage, sheher bhi lage, aur galiyan bhi lage [flavours of homes, cities as well as streets]’.” He hit the road, touring Benaras, Lucknow and Kolkata. He gorged on chaats served on pattas and puri aloo with its humble watery gravy in Benaras. “In Lucknow, I visited a 200-year-old tunday kebabi joint; Ram Bhandar for dahi jalebi and samosa [to relive my childhood], and the famous Sharmaji’s chai stall. “The art of any cooking is to know when to put what ingredient. I noticed the food had earned a lightness without losing its original flavours. I had found my inspiration,” he recalls. Intricate floral and antique patterns adorn its interiors In the trial kitchen, Qureshi was busy working with baigan (brinjal), kadu (pumpkin), tendli (ivy gourd), parwal (pointed gourd), seb (apples) and ratalu (sweet potato). “Being a Qureshi, I have not given enough attention to vegetarian fare,” he laughs, adding, “It is corrected in this menu.” We begin the meal with two shorbas. The santre ka shorba (Rs 450) exudes a tangy sweetness of oranges in a broth with hints of pine nuts. Ginger holds all the flavours under its reign. It manages to open our palates and prepares it to welcome the Awadhi nalli ka shorba (Rs 490), which is a surprisingly light smoked marrow soup. Portions from the mutton shank make for tender morsels. Of the 30 kebabs on offer, we try kamal jad ki shaami (Rs 585; lotus root). It is tucked between fried lotus root stem chips that add a sweet crunch to the minced texture of the kebab. Jaituni dingri (R585), or olive rubbed mushrooms, are slathered in a slippery tapenade that leaves a tinge of tartness in the aftertaste. The finely minced Kakori kebab (Rs 875) is vintage excellence. We fold a mouthful into a bite of malai paratha. The Awadhi sunehri jhinga (Rs ,150) is charcoal fire-grilled in yellow chilli and saffron, giving a spicy hit and a fragrant finish. Mukhtar Qureshi Qureshi’s attention to vegetarian dishes includes the standout Kashmiri seb ka korma (Rs 685). The gravy is made of the fruit, paired with tomatoes. Haq lasooni chaman (Rs 685) is a paneer dish in Kashmiri spinach that’s packed with garlic. The khada masala ke murg (Rs 785) is local at its best. Made with whole garam masala, including cinnamon, cloves, pepper and spice. The signature, dal Q-Man (Rs 585), kid goat slow cooked in black masoor dal base finished with dill, bathua and white butter, is a community dish made during Muharram. The tarkari dum biryani (Rs 685) is a steamed vegetable biryani is too dry and falters, but the kareli ka dum dudhiya biryani (Rs 1,250) is a Hyderabadi rendition of mutton shank, mutton kofta, boiled egg, with gosht yakhni salan that is impressive. Qureshi has way too many versions of his signature khoobani ka meetha. Here, it comes with a purdah, baked apricot halwa cooked in its own sweet juice. “Awadhi food is known for its delicate use of spices, fragrance and a subtle nazakat. Qureshi’s cooking is all of that. My inputs were purely subjective, rather than telling him how to cook it. He doesn’t need that. It is his gift, not mine,” Akerkar signs off. WaarsaOPENS September 21 AT NCPA, Nariman Point. Time 12 pm to 4 pm; 7 pm to 1 amCall 9594943555 Also Read: EXCLUSIVE: From British influences to kaanch pudding, Princess Brijeshwari Kumari Gohil on how the royal kitchen of Bhavnagar has embraced cultural diversity in Gujarat
19 September,2024 09:43 AM IST | Mumbai | Phorum PandyaThere will be rhythm. There will be moves. There will be style,” promises Kruti Gandhi, founder of Abrazo Tango as we get on a call early in the evening. Gandhi is in preparation for the second edition of the Mumbai Tango Marathon, which begins tomorrow. The three-day event will mark a gathering of professional tango performers from all over Mumbai in a celebration of the Latin dance. Kruti Gandhi “After our first edition in 2023, we were surprised at how many people were looking forward to such events,” shares Gandhi who began her journey with tango in 2015. To this end, the group of Gandhi, and co-founders Tanvi Shah and Ajinkya Deshpande curated a series of events that spans across the spectrum of music, fashion, cuisine and dance from Latin American culture. The festival will be a mix of workshops and captivating performances Fashion, for instance, is a key part of the tango tradition. Gandhi explains, “People do not often understand how important the apparel and shoes are to a tango dancer. They are shaped to fit and enable movement in a particular way. As a professional, I have often had to spend much time sourcing the right shoes for my competitions. So, we decided to host a tango fair this year where people can walk in and buy apparel, footwear, and memorabilia connected to the dance form.” A performance from 2023 The three-day event is divided into multiple events for professional and amateur dancers, she adds. “The first day is earmarked for professional dancers, with workshops and sessions introducing them to the many forms and techniques,” Gandhi notes. Saturday, she adds, is specifically a celebration of the dance form. With over 20 hours of dancing performances, combined with the tango fair and workshops, it is open to everyone. “It is the perfect way to dip your feet in and experience the social effect of tango as a dance form,” she remarks. The performances are also reflective of a growing demand for the dance form in the city. “Tango is different, and more complex to other Latin forms like salsa or bachata. It is definitely growing in popularity, and since our last edition, we have noticed an overwhelming number of people demanding more such events in the city. The annual event might be a good start to it,” Gandhi concludes. ON September 20 to 22; 11 am onwards AT Girgaon; Nariman Point (venues shared upon registration).LOG ON TO @abrazo_tango on InstagramCALL 9987586384 (Kruti Gandhi) Also Read: How new-age jive socials are exposing more people to Kizomba
19 September,2024 09:38 AM IST | Mumbai | Shriram IyengarHow did Paul McCartney sneak into France without a passport? What was The Beatles’ last conversation before John Lennon’s assassination? And why did the Imagine singer call himself a ‘b#*tard’ following his son’s birth? Peter Brown, The Beatles’ office manager, answers all the questions in his new book, All You Need Is Love: The Beatles In Their Own Words. The book is a collage of interviews, private conversations and anecdotes shared by those closest to The Beatles during their rise and fall. For fans of the Fab Four like me, who don’t mind a bit of juicy gossip from time to time, it checks all the boxes. Available: amazon.in
19 September,2024 09:26 AM IST | Mumbai | Devashish KambleNature has been a favourite pastime for Gigi Scaria. The artist has been documenting the rapid rise of urbanisation on his travels across the globe. “The crisis has been coming for a long time,” he says, adding, “It is only in the last two decades that it has evolved into a model where you really don’t care about the consequences.” These actions, and the potential aftermath find their way into the visuals of Scaria’s ongoing exhibition, Biophilia, at Chemould Prescott Gallery this month. Natural Conflict The effect of rampant urbanisation finds representation in his works as the unstoppable bulldozer running through trees, endless infrastructure, and caged trees among other visual motifs. The curation is not limited to canvas. The Kerala-born multidisciplinary artist informs us that it includes sculptures and videos as well. Among the four videos on display at the gallery, one will include an endless cut of landscapes opening into other landscapes creating a visual illusion. It is a take on the avantgarde artist Lucio Fontana’s Cuts transformed to video, he explains. Gigi Scaria As for his influence of nature, Scaria says, “Right now, it is the most important thing for an artist to address. I do not say that art has the bandwidth to influence change on a large scale, but if you are a conscious artist and witness things, it should reflect in your work. It can help provoke like-minded people into generating sensitive art and perhaps, conversation.” TILL October 14; 11 am to 6 pmAT Chemould Prescott Road, Queens Mansion, Azad Maidan, Fort. Forgotten stories Rajendrasing Chaudhari’s legacy in textile art finds expression with a posthumous exhibition On occasion, it takes the world time to recognise artists. While the late Rajendrasing Chaudhari was a well-known name among his peers, his work in textile and fabrics might still be unknown to the layman. With a posthumous exhibition, the Colaba space of Chatterjee & Lal hopes to change this. “Rajen, as he was popularly called, was a product of the Sir JJ School of Arts. He travelled across India in the late ’50s to study textiles and weaving. He was also among the first generation of artists to be involved with the National Institute of Design (NID) and CEPT in Ahmedabad,” gallerist and co-founder Mortimer Chatterjee informs us. (left) An untitled work from the mid ’90s. Pic courtesy/Chatterjee & Lal, heirs of Rajen; (right) a weave at the exhibition. Pic Courtesy/Instagram In that sense, the artist belonged to the generation at the cusp of a confident and modern India. “You need to look back to Rajen’s generation where the intersection between design and arts was much more porous. His generation of artists were imbued with Western influences but also the legacy of what we call the Bombay Revival School,” Chatterjee notes. With the interest in textiles growing among the art community, the gallerist remarks that it was as good a time as any to highlight Chaudhari’s contribution to the field. “He was incredibly active during the 1980s, 90s and also the early 200s. He did not have a gallery presence per se, that is why he was not exhibited much. He passed away in 2021, and this is really the first major commercial exhibition in his practice since he passed,” Chatterjee adds. Rajendrasing Chaudhari The exhibition includes works that trace the 40-year career of Chaudhari’s journey and interactions with textile weaving. His works highlight the influence of abstract weaves, as well as figurative expression — a reminder of the influences from his years at Sir JJ school of Arts, Chatterjee tells us. The gallerist explains, “The exhibition is an extension of the gallery’s efforts to highlight artists emerging from the Sir JJ School in the early to mid-20th century and their influences that the school played on artmaking practices in the 20th century.” TILL October 26; 12 pm to 5 pm (Tuesday to Saturday)AT Chatterjee & Lal, Kamal Mansion, Colaba.
17 September,2024 09:15 AM IST | Mumbai | Shriram IyengarBandra has great soil for all sizes of food formats to crop and thrive. Past a sliding door of the Japanese façade, we noticed that the 12-seater Abokado is all of 250 square feet. But it packs in a punch. The walls are a light lime green, like an avocado smoothie that gets a special attention on the menu. Wall art frames moonlight as mood lights in the evening. We are welcomed with a mini waffle cone with a dollop of wasabi ice cream. It sizzles our palates clean and we are ready for the meal. We cool down, first with a chilled iced matcha made in oat milk. Before digging into the fare, Mitesh Rangras, known for his iconic eateries including Lemongrass, Lemon Leaf, Potpourri and Soi Street, joins us for a bit of a rewind session on the journey so far. Five mushroom aguachile and Katsu chilli chicken “I turn 45 next year, and have been in hospitality for the past 20 years. When Lemon Leaf closed in 2017, we toyed with the idea to relocate. But it wasn’t fun anymore,” says Rangras, confessing, “I had a burnout. As a chef-owner, I wasn’t cooking enough. I decided to take a step. I was okay getting a job, a consulting gig, but I needed to change,” he recalls. It was his mentor, late veteran restaurateur Henry Tham who gave him his first gig. “I met him at least once a month for coffee and advice. They had just opened Koko in Lower Parel and The Good Wife in BKC. He was looking for someone to help launch Rockpool, W Goa. I told him I would take it up. A lot of chefs go through this phase where they need to step back and recalibrate,” says Rangras. A chef works on a yellow fin tuna. Pics/Shadab Khan After a short, much-needed holiday, he moved to Goa for six months and later, took up consulting projects across the country. In the lockdown, he joined hands with Varun Kapoor, his partner at Abokado, to help him in his frozen foods business. “From momos to dimsums, we were in the home delivery and commercial segment. This gave me an all-round perspective on supply chain, vendors, and a network. It was a boon to step away,” says Rangras. Last year, the duo decided it was time to offer something fresh. “I spoke to my close friend and mentor Kishor DF. He encouraged me to not be predictable, and start a sushi dimsum place,” reveals Rangras. The chat makes us hungry so we get to business at the nigiri section. Shitake mushroom (R250; 2 pcs) and with a soy glaze and yellow fin tuna (R390; 2 pieces) finished with pearls of black tobiko roe. Both sushi dishes have a tight, clean fold and present a mouthful of flavours. The menu’s star ingredient — avocados — comes from a third-generation farmer in Coonoor. A few years ago, he brought nearly 1,000 trees from Chile, New Zealand and South Africa. The good thing about the avocado-forward menu is that it is not forced, and does not go for an overkill. Shitake mushroom; (right) iced matcha latte From the oshizushi, or fried sushi, we get avocado, pickled cucumber, spicy mayo, jalapeño and sweet sauce (R450). Deep-fried uncut smashed sushi fried in potato starch. It is topped with salmon, avocado and tobiko. It is drizzled with a spicy mayo with yuzu and hot sauce and sprouts. Overall bland, the bite catches fire with the house sauce. We are in for a Mexican surprise with mushroom aguachile (R450) which has a bunch of smoked mushrooms including hiratake, shiitake, shimeji, button and wood ear. They come drenched in a sauce or aqua chilli which means chilli water. The green water has zest of lime dashi and cilantro, a hit of jalapeño and kombu seaweed extract. It is topped with pickled onions and avocado that smoothens the spice. We dunk thinly-sliced sourdough bread in. The main course is a filling, hearty rice bowl with katsu chili chicken (R500). Rangras has created a special sauce for this. The rice is cooked in a rice cooker with a stock of dashi, soy and chilli like a pulao. Served with baby spinach and sesame coated chicken katsu, we sip on the warm miso soup, and bite into the soy sauce egg for a textured and creamy finish. Mitesh Rangras Every meal hits a crescendo, when the stomach and heart agree. But, dessert pops its head out and we cannot resist. The signature honey cube (R400) is a brioche toast with salted caramel ice cream. The sugar-butter balance ensures that the crescendo stays. Abokado is a great option for a quick bite, a day meal or an evening indulgence. And we hear that Sunday brunch is also in the pipeline. AT: Abokado, Shop no. 1, Sefa House, Pali Mala Road, Bandra West. CALL 9821700034
17 September,2024 09:10 AM IST | Mumbai | Phorum PandyaNestled away in the far suburb of Kalyan is Kala Talao, an old favourite for morning walkers and runners, and the ideal weekend retreat for others. Jump rope athlete Aman Varma, however, remembers the tall gates of the premises most vividly. “We jumped right over it. And there we had the perfect training ground for jumping ropes,” he recalls. This daring leap to find a safe space to practice with his students in 2021 came to fruition when his students bagged gold and silver at the World Jump Rope Championship 2023 in the USA and the Asian Championship in Japan in July 2024. Varma is now opening doors to a training programme that will culminate in the World Championship 2025. A jumper performs at the 2023 World Championship (right) Students attempt a double Dutch variation during a session “Jump rope often confuses spectators. From a distance, it looks like we are merely skipping ropes, but when you get closer and observe how fast we’re going, that is what sets it apart,” the seven-time national champion shares, adding that the average professional athlete can achieve 160 to 200 skips in 30 seconds. These young athletes are fast, and they’re curious. Over the years, unique formats of jumping ropes have made their way into the sport. When Varma heads to practice with his students, they freestyle and ace double Dutches — where two jumpers work in tandem to put on a visual treat. Over the course of a year, Varma’s training regime will introduce participants to a 40-60 split of technical training and plyometrics (a form of short, high-intensity exercise). “While technical skill with the rope will ensure hand-eye co-ordination, it’s the plyometrics that will keep you fuelled with explosive energy,” the 26-year-old shares. While achieving the 200 jumps comes with years of building muscle memory, the trainer believes now is as good a time as any to kickstart the journey. “We have to start somewhere. The routines you see athletes ace online come on the back of many attempts that make it only to the gag reel,” he laughs. The athletes train at Calangute beach during a trip to Goa The athletes’ routines might look effortless, but the journey behind it has been far from easy. “When I started jump roping in 2011, I had the opportunity to attend an international competition. While the authorities helped me with paperwork, I couldn’t afford the travelling expenses. Being a lesser-known sport, my parents were hesitant to take the bet on me as well,” the long-time Kalyan resident shares. More than a decade later, things haven’t changed by leaps. “In 2017, the Ministry of Youth Affairs and Sports eventually wrote us off, quite literally, by knocking the sport off the list of recognised sports, making it more difficult for new athletes to find support,” he informs us. Leading the rise of the sport from the frontlines ever since, are well-wishers and fellow athletes who see a promising future. “In 2021, we flew to Colorado for the World Championship. Most of us had no family or friends in the USA. The Indian diaspora showed us what it means to have each other’s backs. Local communities opened the doors to their homes, helping us with accommodation. Families would take turns to cook meals during our stay, and a local motel near the venue took our students in to ensure long commutes wouldn’t tire us out,” he recalls. From the team of young athletes, nine bagged podium spots that year. The Indian team on the podium at the 2024 Asian Championship Varma’s efforts, paired with the generosity of the community, has propelled the sport past the infamous zero to one phase. But things must change, the athlete believes. “Funding international trips to competitions is burning a hole in our pockets. Even for our voluntary sponsors, a trip that entails nearly Rs 5 lakh in expenses per athlete is too much,” he shares. Moreover, Varma hopes for better infrastructure for practising in the city. “We practise in halls, parks and beaches. But the flooring at international competitions is wooden. With the Indian Jump Rope Federation, I am aiming to push for more dedicated spaces in the city and nationwide,” he shares. Aman Varma By the time we conclude our conversation with Varma, he has found a new batch of promising jumpers. At the Sub-Junior National & 3rd All India Open Jump Rope Championship in Nanded that concluded last weekend, athletes as young as 14 years old bagged six gold and two silver medals. “These wins help us fortify our place as a sport worth investing in. In the years to come, I am sure all the eyes will be on us. Until then, we get our head down and stay on our feet,” he signs off. AT Rule the Ropes, Thakur Hall, Tandon Road, Dombivli East. LOG ON TO @ruletheropes CALL 9768452697
17 September,2024 09:05 AM IST | Mumbai | Devashish KambleJust when you thought that it was safe to bring your skinny jeans back into circulation, another throwback trend has resurfaced to make you dig deeper into your denim archives — wide-leg jeans, a mainstay of the ’70s and the ’90s are back in an updated avatar. What makes the trend more popular and likelier to catch on this time around is the ongoing shift towards comfortable and relaxed fits. That these jeans hit at the most flattering part of your torso and elongate your silhouette are just added bonuses. But how do you go about styling a pair without appearing as though you’ve stepped straight off the sets of a Western? We got image consultant Taylor Elizabeth to share the scoop. Taylor Elizabeth The right pair “Wide-leg jeans and pants have been a staple in the fashion sphere for decades, proving their timeless appeal. The key to making them look contemporary and smart lies in the styling. Wide-leg jeans can be incredibly versatile and can enhance your overall look when styled correctly,” Elizabeth says. She offers the following guidelines to help pick out the perfect pair. . Fit: Ensure that the jeans fit well at the waist and hips. The length should be appropriate, either grazing the floor or sitting just above the shoes for a modern look. . Fabric: Choose high-quality denim with a slight stretch for comfort but enough structure to maintain the wide-leg silhouette. . Finishing: Check for well-done stitching, neat hems, and a polished finish. Avoid overly distressed styles to retain a sophisticated appearance. . Rise: High-waisted styles tend to be more flattering and versatile, providing a sleek silhouette that pairs well with a variety of tops. The 2024 update Unlike the ’70s, when the only appropriate way to style these jeans was with bohemian peasant tops, the 2024 comeback is more chic, streamlined and sophisticated. “A tucked-in silk blouse or a fitted knit top can create a balanced silhouette. For a more casual look, a well-fitted turtleneck or a tailored button-down shirt works well,” Elizabeth says. For dressier events, try adding layers to the outfit by the way of a tailored blazer, cropped jacket or long cardigan which can add structure and sophistication. When it comes to footwear, pointed-toe flats, heeled boots, or stylish loafers can complement the wide-leg jeans without overwhelming the look, she notes. Complete your look with minimalist jewellery, such as a simple necklace or elegant earrings, and a structured handbag can complete the outfit. A belt can also help define the waist and add a finishing touch.
16 September,2024 09:15 AM IST | Mumbai | Anindita PaulADVERTISEMENT
