Mumbai Diary: Saturday Dossier

The city - sliced, diced and served with a dash of sauce

Films for sustainability

A still from the film, Dhivarah that’s part of the festival

Panchgani’s All Living Things Environmental Film Festival (ALTEFF) is set to make a comeback this year, from October 9 to 17. This year’s edition will feature a collection of 44 films from 31 countries, and 33 of them are set to premiere in the country for the first time. Similar to last year’s version, this edition will be held virtually too, and will offer 10 curated film bundles for attendees to choose from. These bundles are available on the festival’s website (watch.eventive.org/alteff2021) along with individual film passes. “The themes in these films are quite creative. Along with the bundles that we have, we’ve also organised nine live events, similar to last year’s edition; these are free to access and aren’t ticketed. These events will cover interesting topics like sustainable agriculture, food and more. We also have events with conservationists from North East India and places like Uganda as well,” festival director Kunal Khanna said.

Swiss Alps call

After becoming the first female twins to summit Mt Everest in 2013, and the Seven Summits thereafter, Haryana’s Tashi and Nungshi Malik are set to scale the Swiss Alps. As part of Switzerland Tourism’s 100 per cent Women Peak Challenge, the duo is representing India among 250 women climbers chosen to trek 48 13,000-ft peaks. “This is our first climb in the Swiss Alps. From Mount Pilatus to the beautiful Breithorn, these are wonderful scaling opportunities,” said Tashi, while Nungshi added, “The joy in representing India is inexplicable. As Indian women, this campaign is close to our hearts due to the exposure and recognition it provides to women who are scaling new heights.”

Sounds from the jungle

Jungle Nama, Amitav Ghosh’s verse adaptation of an episode from the legend of Bon Bibi, a popular folktale in the villages of the Sundarban, has found a new life: as an audiobook (HarperCollins India), narrated by music composer Ali Sethi. “From the start, it was my dream to have a musical version of Jungle Nama, and I consider myself fortunate that it came about through a collaboration with a musician of the calibre of Sethi. His reading of Jungle Nama is mesmerising. I’m sure that the music he has composed and performed for the audiobook will enchant listeners,” said Ghosh.

Championing India

New Delhi’s Indian Accent has put the country on the world map once again. The restaurant, helmed by chef Manish Mehrotra, has once more found a place in The World’s 50 Best Restaurants’ list of 100 best restaurants — reportedly the only Indian eatery to be on it. The restaurant is popular for its inventive approach to Indian cuisine. Mehrotra told this diarist that the achievement is a big motivation for him and his team. “Since 2013, we have been on the list of Asia’s 50 best restaurants, and from 2015, on the world list. Last year and this year has been difficult for everyone and this development comes as a ray of hope for all of us,” the chef shared.

Coffee kharvas, anyone?

Saee Koranne-Khandekar

How does a plate of mirgunda nachos, Malwani shakshouka, and Koli masala prawn toast sound — along with a refreshing side of kokum daiquiri to wash it down? No, it isn’t wishful thinking; this is part of the eclectic spread of fun Maharashtrian bar snacks that culinary consultant Saee Koranne-Khandekar is whipping up at Pune’s NIPR bar this weekend. “You tend to think of regional cuisine as rigid. When we say Maharashtrian food, you think of thalis or naivedya; I wanted to do something that breaks those stereotypes, and bring the cuisine outside of the realm of vada pav, misal and thalis,” shared Koranne-Khandekar. The bar, she added, is known for its quirky take on the permit rooms of the 1980s and ’90s. “I’ve done progressive Maharashtrian cuisine in the past but in a more fine-dine set-up. This time, I wanted to make it more accessible,” she said. 

Saee Koranne-Khandekar coffee kharvas that’s on the menu

On the menu is a collection of cocktails, mocktails, chakna, small plates and more inspired by her experience of Maharashtrian cuisine. “But more than that, I think the menu also draws from the understanding of the ingredients and sensibilities that surround Maharashtrian cuisine. For instance, the chincha-gool whiskey sour is a hat-tip to the fact that in a place like Pune, people like their dal with jaggery and tamarind,” she noted. Cheers to that.

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