Nothing prepares you for the beauty that’s Leh – breathtaking lakes, majestic snow clad mountains, mesmerising sand dunes, stunning blue skies, magnificent gompas and luscious momos. After much deliberation I finally made it to Leh in May this year. And what a trip it was. From climbing mountains, frolicking in the snow, riding a camel to meditating in a gompa…I did it all. Here’s a list of the 8 things you must do in Leh

Attend the marriage of two rivers

I have seen many rivers but never the merging of two rivers – Indus and the Zanskar. The confluence of these two rivers is distinctive in the colours (dark brown of Zangsar and white of the Indus). They come together and flow towards Pakistan. If you are the adventurous sorts you could even go river rafting here.

Meditate at Diskit monastery

The 32 meters tall golden Buddha statue is both awe-inspiring and humbling. The other monasteries worth spending time are Hemis, Thikse, Spitok and Shey. Just close your eyes and sit at the Buddha feet. Peace comes naturally.

Ride a two-humped camel in the sand dunes of Nubra Valley

Riding a camel was a first for me (leave alone the double humped one). The gentle souls decorated with embroidered patches just glide across the dessert. While here don’t miss the wild horses, mountain dogs and goats.

Play in the snow
I had seen snow before but what I saw in Leh just amazed me – powdery, fluffy and pristine. As cheesy as it sounds I jumped out of the car to pluck icicles hanging off the mountains and face the snowflakes flying in the air. I learnt to speed down the mountain and attack unsuspecting tourists with snow bombs. For someone who spent her childhood throwing styrofoam bits in the air and pretending to be under a snowfall, this was magical.

Just chill by the lake at Pangong

Remember the postcards we collected as kids of blue lakes and brown mountains? Pangong is simply that. Sit by the river and you could even spot rare migratory birds like the Black necked Siberian. Sixty per cent of the lake lies in China and the rest in India. Lake freezes completely in the winter even though it is a salt water lake.

Traverse the Khardugla Pass

At an altitude of 5359 meters it truly feels like on top of the world. The drive itself to this second highest motorable road in the world is scenic with snow capped mountains and valleys. Don’t forget to get off the car to feel the chill breeze on your face and some steaming hot chai.

Gorge on momos and Thupka
Ladakhi food is blend of Tibetan, Indian and Continental.  Summer Harvest at Leh market has the best momos. They also do a decent Chinese fare. Try the regional speciality – thupka a soup of vegetables and noodles.

Shop Shop Shop
I always wondered what the fuss about Pashmina Shawl was all about until I held it in my hand – beautiful, warm and soft enough to fit into a handbag. The Leh market is the best place to pick up a genuine pashmina along with semi precious stones and tribal jewellery. Bargain hard.

Have you been to Leh? Do write in with your experiences.

Lagan nu Custard

Pateti is just round the corner and it’s the best time to relish some Parsi food. What I particularly love about the cuisine is the hot, sweet and sour flavour of the dishes. While I long to go to a Parsi wedding and stuff my face with all the delicacies, I was recently invited for the Parsi food festival at Sofitel Hotel at BKC, Mumbai.

Unlike a typical food festival this one was a peek into the Parsi culture –glass and clay installations depicting the history and art of the community, to Gara Sarees (traditional embroidered sarees worn on special occasions) curated Parsi literature, stewards in the Parsi attire dugli and of course the quintessential ginger and raspberry soda. The #Bawatips# on each table were hilarious. Sample this – ‘we will never sell the car don’t ask again’, ‘play the birdy song at a party’ – the first to reach the dance floor are the bawas, face it all of us are related. Sweet!

Parsi wall art at the Sofitel Mumbai BKC

Originally from Persia, (now Iran) Parsis came to India in the 17th century and settled along the west coast of India. This gave their cuisine a distinct Gujarati, Maharashtrian and Iranian flavours. The British influence is evident in the puddings, jellies and the Saas ni Macchi – fish in white sauce.

Traditional Parsi drinks

So here are the 8 Parsi dishes you must try

Patra Ni Machi
If you are a seafood lover this is a dish worth getting your hands messy. Promfret smeared with green chutney (made with coriander, mint, green chillies, vinegar, coconut) and wrapped in a banana leaf before being baked is the best example of the hot, sweet and sour flavours of this cuisine. Why messy? Well you have to tackle the leaf before you reach the fish with the bones. Got it?

Pulao Dal
This is my favourite dish at the food festival. Spiked with garam masala, sambar powder and dhansak masala it was smooth and spicy. It’s generally had with Parsi pulao but I enjoyed it with plain steamed rice as well.

Tarli bhindi ma Khari Murgi
Some Parsi dishes have unusual meat and vegetable combinations. Bhindi with chicken may sound weird but it resonates with the taste buds. The tangy, tomato and onion based chicken gravy is the perfect vehicles for the bhindi and it tastes yummy.

Sev-Dahi

Sev

Lagan Nu Custard was my favourite Parsi dessert until I tried sev dahi. Sweetened vermicelli loaded with dry fruits is had with curd.

Titori

Titori

This is a legume dish made with the Val beans which are soaked overnight. Though the beans have a slight bitter taste, the coconut, jiggery and spices really lift it up.     

Lagan nu Custard
No Parsi meal is complete without this dessert. It’s like the crème Brulee minus the crust.

Chicken Farcha
KFC fans will love this Parsi-style fried chicken which is crispy and has the right balance of spices. It makes a great starter.

Saas Ni Machhi
I love the sweet and sour white sauce made with rice flour. The green chillies add a nice kick to the dish. Best had with yellow Parsi kichri.

The kitchen for the Parsi food festival at Sofitel BKC is helmed by the husband wife duo – Tehmtan and Shernaz Dumasia, well known Parsi caterers since 1992.

Vintage Cars for the Parsi festival at the Sofitel Mumbai BKC

Wall art to celebrate the Parsi culture

Did you know

Dhansak masala, dhana zeeru and sambar masala are integral to Parsi cuisine. If you are looking to stock up on them head to M Motilal Masalawala at Grant Road.

The Dhansak is not a wedding dish. It’s actually had on the 4^th after a death in the family.

The best places to have Parsi food in Mumbai are Paradise in Colaba, Jimmy Boy in fort, Britannia in Ballad Pier and By The Way at Gamdevi.

Sugarcane vinegar is used in almost all dishes, even in the kachumbar. Its available only in Navsari.

Where: Pondichéry Café, Sofitel Mumbai BKC

From: August 7^th to 18^th August, 2015 (lunch and dinner both)

Price: Lunch Rs 2,207 (plus taxes)

Dinner: Rs 2,314 (plus taxes)

Tapsee Pannu

Decades ago it was the dream of every south Indian star to make it big in Bollywood. That would be the ultimate stamp of approval. But today that has changed. Now the norm is to make a mark in the south film industry before heading to Bollywood. From Katrina Kaif, Shriya Saran and Genelia D’souza in the past, to latest entrants Ileana D’cruz, Tammana Bhatia and Tapsee Pannu these women have all established their careers first in the south before turning to Bollywood to fulfil their filmi aspirations.

The reasons for this shift are many. The film industry in the south produces many more films annually, surpassing even Bollywood. With so much happening there, filmmakers are constantly scouring for fresh faces. Lack of home-grown actresses; compel filmmakers to look out for girls from Mumbai and other cities. Apart from the money being good actresses look at south Indian films as being a good training ground while waiting in the wings to take off to the Hindi film industry.

Delhi based model turned actor Tapsee Pannu received offers from south based filmmakers while preparing for her MBA. “The South Indian films were casting me with better names, so I made a debut there,” says the Punjabi girl who made it to the movies with 2010’s Telugu smash hit ‘Jhummandi Naadam’. Though David Dhawan’s Chashme Baddoor was her Bollywood debut, it was Neeraj Pandey’s ‘Baby’ with action hero Akshay Kumar that brought the girl into the spotlight. Currently Tapsee is one of the most in-demand actresses across the ‘woods’.

Tamanna Bhatia

Another Punjabi actor who took a detour to the south before landing in Bollywood is Tamanna Bhatia. Films like ‘Sri’, ‘Happy Days,’ ‘Kalloori’, ‘Konchem Ishtam Konchem Kashtam’, ‘Kanden Kadhalai’, ‘Paiyaa’, ‘100% Love’ and ‘Rachcha’ propelled her to the top of south Indian actresses’ list. “Initially, it was very difficult for me to get through my lines in Tamil and I had to work really hard. In those days I used to mug my lines. But now I am more comfortable and can perform more easily. I now realize that language is not a barrier to emote,” she says. Despite her hugely forgettable Hindi debut ‘Himmatwala’ with Ajay Devgn Tamanna went on to do the comedy film Humshakals and ‘Entertainment’ both of which proved duds at the box office.

Unlike Tamanna, Goan girl Ileana D’cruz won hearts and pockets of cinegoers when she made inroads into Bollywood with Anurag Basu’s ‘Barfi!’ alongside heartthrob Ranbir Kapoor. Before that Ileana’s had a successful run in the south with super hits including ‘Pokiri’, ‘Jalsa’ and ‘Kick’.

Kajal Agarwal

Then there are actors who tried their luck in Bollywood, didn’t click with the audience and therefore, shifted focus to Tollywood. Despite their box office success the moolah they are offered in the south is far greater than what Bollywood would offer them. So the actors do not mind switching over to the South film industry. Mumbai based model Kajal Aggarwal made her debut in the hugely forgettable ‘Kyun…! Ho Gaya Na’, in 2004. Three years in the wilderness, the wide-eyed beauty turned to Telugu films and became a star overnight. Her girl-next-door image grabbed her many projects in the industry. She made a comeback in Bollywood with Singham which was a blockbuster while her next film Special 26 was also declared a box-office success. Kajal is clearly one of the best South imports in Bollywood.

Sonal Chouhan

Sonal Chauhan too shifted her base down south after her films ‘Jannat’ opposite Emraan Hashmi, ‘Buddha Hoga Tera Baap’ with Amitabh Bachchan and ‘3G’ with Neil Nitin Mukesh failed to ignite the box office. The pageant winner continued to churn blockbusters down South after her Telugu debut film ‘Rainbow’. According to industry watchers, the south Indian film industry is far more forgiving. The fact that these girls had a national launch and are known faces works in favour of their regional films. That’s the reason actors attracted to the shine and shimmer of films have a have a swift rise to stardom in the south.

NIVEDITA JAYARAM PAWAR

Akshay Kumar & Amy Jackson

These days trailer launches are all about masti and madness. The first look of Akshay Kumar & Amy Jackson starrer Singh Is Bliing was no different.

It was a typical mela setting where Akshay Kumar drove a tractor on the tune of his hit song ‘Tung Tung’ with Amy Jackson and director Prabhudeva giving him company. Dhol and bhangra dancers added to the revelry.

Akshay looked uber cool in a black suit with black turban and Amy complemented him in a red jumpsuit.

Dhaval Jayantilal Gada, Ashvini Yardi, Amy Jackson, Akshay Kumar, Prabhudeva

Singapore is a foodie’s delight. I realised that on my recent visit to the island nation. From hawkers to upscale restaurants Singapore tantalises the taste buds with its variety and unique flavours. While chilli crab, Nasi Goreng and Laksa remain my all time favourites I also like some modern interpretations of classic dishes. I love the straight forward, non-fussy nature of this cuisine and also the dipping sauces – dark soy sauce, chili with garlic, and pounded ginger.

I revisited my favourite Singaporean dishes at the JW Marriott Juhu, Mumbai which is hoisting a 10 day Singapore Food Festival. Singapore Marriott’s Sous Chef, Chef Thanabalan Chandrasekaran has been specially flown down for the festival buffet which comprises of classic dishes, street food and modern interpretation of traditional cuisine. The famous Singapore Sling is served complimentary to every guest.

Chef Thanabalan

So here are some of Singapore’s most iconic dishes (my favourites too) which you ought to try

Singapore chili crab

Singapore Chilli Crab

I couldn’t have enough of this wok fried sweet and chilly crab dish. Justifiably Singapore’s national dish it’s available in numerous variations – black pepper, salted egg yolk, cheese-baked, etc but chili crab is by far the bestseller. It’s messy as hell but I love to get mop up every last drop with mantou buns.

Laksa

Laksa

I love this soupy dish of rice vermicelli dunked in spicy coconut milk flavoured with dried shrimp and sambal chilli. Some versions also have bean curd and sprouts. Toppings include boiled egg, chicken and prawns. Eat it or slurp it down, either ways it’s irresistible.

Gado gado

Gado Gado

What’s not to like about a mixed salad with tofu, hard boiled eggs and dressed in a spicy and aromatic peanut sauce? Topped with crunchy prawn crackers it’s a complete one dish meal. By the way Gado simply means ‘mix mix’.

Mutton rendang

Mutton Rendang

There are mutton dishes and then there is rendang. This slow cooked spicy mutton made with coconut is a triumph of flavours with lime leaves, nutmeg and cloves. The crucial reduction process allows the absorption of the spices into the meat yet not over-drying it. The end result is a semi dry dish best had with plain hot rice.

Rojak Petis

Rojak Petis

This sweet, spicy and sour fruit and vegetable salad is a popular street food in Singapore. The prawn based brown sauce dressing, crushed peanuts and grated ginger add a wicked kick to this humble dish.

Mee Goreng

Mee Goreng

This simple wok fried noodle dish was my comfort food in Singapore. The fiery looking noodles are tossed in chilli paste, tomato sauce and dark sauce and fried just right – not too dry and not too oily. So what sets a Mee Goreng apart from a regular noodle dish? The dish uses yellow egg noodles and the potent sambal sauce along with fried egg, sliced chicken, minced mutton, squid, spring onions and onions.

What: Singapore Food Festival

Where: Restaurant: Lotus Café, JW Marriott Mumbai Juhu

Dates: 17th August – 31st August 2015

Time: Dinner- 7:00 – 11:00 pm

Pricing: INR 2400 per head all inclusive

Tel: 022 6693 3277.

It was a fashion meets craft revival moment when Anita Dongre presented her Grassroot collection at the ongoing Lakme Fashion Week.

Bollywood star Dia Mirza made a touching introduction of the theme at the beginning of the show. Anita used precious crafts like Ahir embroidery from Gujarat, ikat from Karnataka and Hyderabad, Gotta Patti from Rajasthan, weaves of Banaras, intricate Warli and hand block prints to create a line of asymmetric striped/solid tunics, shirt waister dresses, cascading poncho tops, capris, slit sleeve capes, summer frocks, batwing ponchos, striped shifts, front buttoned tubes and cross-over multi-print flared dresses. The fabrics were gorgeous khadi and hand spun silk from Bhagalpur.

Anita Dongre Grassroot collection at LFW

The collection used block printing, mirror work, Warli and embroidery to draw attention. I also loved the collection of eco-conscious and functional bags and the natural line of jewellery in semi-precious stones on silver.

Anita moved from the cliched Bollywood showstopper for her finale and instead brought 26 master craftswomen from Gujarat to walk the ramp. The talented ladies are truly the stars of fashion and traditional craftsmanship.

Models in Monisha Jaisingh collection

Monisha Jaising’s “Riviera” collection, took me back to the future at Lakmé Fashion Week Winter/Festive 2015 with an inspired glamorous line.

Focusing on the 1960’s and 1970’s Monisha Jaising’s collection offered her trade mark kurtis paired with leather mirrorwork pants and minis, relaxed flared pants and some really wildly printed pop coloured dresses that could move with great ease from beach to brunch. I personally loved the line of gowns, minis, racer back dresses and halters with the heavy zardozi bands. A line of sensuous swimwear and luxuriously body-hugging gowns were the highlights of the show.

Monisha Jaising at LFW WF 2015

Monisha’s specialty – the gowns had deep plunging necklines; hip-high slits; lots of backless interest with sexy drapes and gold corsets to add drama to a black gown. The three white long creations with metallic insets in strategic places had a Riviera goddess vibe. Stopping the show was International model Ujjwala Raut who sashayed onto the ramp in a breathtaking sheer net crystal drenched, long sleeved gown.

A line definitely not for the demure wallflower.

Fashion’s darling Tarun Tahiliani showed a line of easy silhouettes that featured kaftans, tunics, shift dresses, capes, capelets, jumpsuits and saris against a backdrop of a very stylish video featuring model and Bollywood actress Lisa Haydon modelling Tarun’s collection.

International model Ujjwala Raut opened the show with a looped black will-powered midi, which was followed by a great mix of black creations with occasional bursts of colour.

The line had exotic prints with a marked Russian influence of vibrant stripes and the tribal gypsy elements. The black and white striped cascading top and the asymmetric kurta with leggings, will-power corset dress, the black dhoti sari and choli brought a great fusion story. A maroon jumpsuit with embroidered printed belt and lungi dress were interesting diversions.

Some interesting variations seen on the ramp were the jumpsuit-sari, which looked easy to step into and and zip up, kedia style blouses with skirts, satin draped lungi cowl gowns, saris with velvet obe belts and printed tees with satin dhotis.

Chitrangada Singh brought a glamourous end to the show in a black draped gown and velvet cape splashed with gold embellishments.

Kareena Kapoor Khan at the Lakme Grand Finale by Gurav Gupta

Gaurav Gupta created a world of fantasy, sculpted structures and silhouettes for the grand finale of Lakmé Fashion Week Winter/Festive 2015 at Mehboob Studios. Bollywood actor Kareena Kapoor Khan added grandeur and glamour to Gaurav’s creations.

The spectacular Lakme Grand Finale show

The stunning show had a magnificent white giant sculpture of a gorgeous women rising from the centre of a circular stage around which the spectators were seated. A flight of stairs amongst the white stage décor created the mood for a breath-taking opening.

Couturier Gaurav Gupta’s designs were were minimal yet vibrant with moondown gray, albatross black, showtime ivory and reminiscent red. The silhouettes, colours, embroidery and sculpted fabrics were just breathtaking. Gupta’s models strutted down the runway with well-defined matte and crème lips in a stunning palette of rich plums, deep reds and feminine pinks from the new Lakmé Absolute face collection.

Kababs at the ITC Grand Central 

One of my favourite Indian restaurants Kababs & Curries (K&K) completed 10 years of glorious cooking. And to commemorate the occasion they did what they do best – cook up a storm with eight of the legendary ITC master chefs especially flown down to Mumbai for the occasion. I was one of the lucky few to have been invited for the launch of Jashn-e-Kabab, a kabab festival with 40 different kababs from the restaurant’s armoury of
tandoors, charcoal, pathar grills along with rustic angethis and tawas.

Apart from tucking into the best kababs in India I also had the chance to meet some legendary ITC chefs including J. P Singh who runs the kitchen of Bukhara at ITC Maurya (one of the best Indian restaurants in the world), chefs from ITC Grand Chola, ITC Gardenia, ITC Mughal, ITC Windsor, WelcomHotel Jodhpur and Chef Farooqui from K&K at ITC Grand Central. The master chefs brought together some of the best kababs that were served in the noble courts and on the battlefield in yesteryears with long forgotten herbs and exotic flavours.

If you love kababs (like I do) you just can’t miss this one.

Among the highlights of the kabab trail are the Guftaguu kabab by chef Haji Mohd. Farooqui. A non-vegetarian could easily be fooled into believing that it’s the mushiest meat kabab. When in reality it’s minced cabbage with cardamom and saffron! The kababs are a heartfelt homage to the galouti and extremely craveable.

Guftagoo – by Chef Farooqui

The combination of banana flower and potato sounds strange, but it does a jig on the tongue. Chef Sundar’s banana flower kabab is just the sort of excuse you need for returning scraped-clean plates. Be warned it’s tear inducingly spicy.

Prawn fans must try Chef JP Singh’s Jhinga Firdaus Shahi. Large sized prawns engulfed in a feathery light batter and finished with kabab masala is just heavenly.

Did you know that there are some vegetarian chefs who only cook vegetarian? Chef Gunjan Goela is one of them. She elevates the humble eggplant to gourmet status by stuffing them with hung curd and burnt onions. Gorgeous.

Jodhpur based chef Akshraj Jodha’s shami kabab using Rajasthan’s staple Khersangri not pushes the culinary envelope but also creates a ‘aha’ moment with its blend of spices.

Another lamb preparation – Pathar Ka Ghosht will leave your tongue dancing from the all the yogurt, chilies and herbs.

Lastly it’s was the vegetarian kababs that stole the show. And coming from a hard core non-vegetarian – that’s a huge compliment.

Almost every kabab tastes like one of the best you’ve ever had … until you get the next celestial kabab and the bar is raised anew.
What: Jashn-e-Kabab

Where: K&K, ITC Grand Central, Parel, Mumbai

Date: 5th to 13th September

Dinner Hours: 7:30 pm to 11:45 pm

For reservation call 022-24101010/5109/5110

By Nivedita Jayaram Pawar

Ayesha Kapur

Every year, Bollywood sees a barrage of new faces, new hopes and new aspirations. The year 2015 is no different and the industry is geared to welcome talented debutantes. Check out these hottest newbies, who are all set to make their marks and became stars, almost overnight.

Ayesha Kapur
Ayesha burst onto to the scene in 2005 with Sanjay Leela Bhasali’s Black. As a deaf, mute and blind girl she delivered a multilayered performance that undercut expectations. Though she went on to win awards for her performance she soon faded into oblivion. “I went back to school in Pondicherry as my parents were very particular that I get myself a good education,” explains the heir of Hidesign the leather accessories company. Post boarding school and whilst waiting to get into NYU for an acting course Ayesha landed in Mumbai for a short internship with Sanjay Suri. Her fondness for the camera bloomed into serious passion and she stayed back in the city to pursue her acting dreams. Auditions for over two months with Yashraj Films casting head Shanu Sharma led the child prodigy to bag a three film deal with the production house. The first film is slated to be Shekhar Kapoor’s futuristic Romeo & Juliet set in Mumbai in the future when water is the greatest wealth. Sushant Singh the male lead plays a boy from the lower city who steals into the higher city where he meets Ayesha.

Undaunted by the delay in her debut Ayesha says, “I am positive about the wait period as I know I am working on my art. I want to show the audience of what I am capable of with my first film.” The preparations for the big ticket debut include hectic schedule of a run in the morning followed by acting classes, dance classes, lip-synching, Hindi classes and so on. What’s her strategy to be ahead of the curve in Bollywood? “I am not worried about the competition. I just need to stay true to my art and creativity as an artist. As long as you are in the industry for the right reasons I believe things will happen naturally. I have the right team backing me.” When not honing her acting skills the equestrian sets off to Pondicherry to ride horses, write poetry and work on her brand of accessories – Ayesha.

Would she join the ranks of other phenomenally talented child actresses like Sridevi and Urmila Matondkar who grew up to be stars in their own right? Only time will tell.

Zoa Morani
As daughter of Karim Morani, Shah Rukh Khan’s closest friend, film producer and owner of Bollywood’s biggest event management company Zoa Morani’s Bollywood aspirations aren’t surprising to say the least. When kids her age were playing doll Zoa was touring the world and watching Karisma Kapoor and Shah Rukh Khan enthral audiences with their stage performances. “The energy was contagious and watching the actors on stage would give me goose bumps. I think that sowed the seed of acting in me,” she remembers.

Zoa Morani

After a dream debut with Shah Rukh Khan production Always Kabhi Kabhi Zoa faced some rough weather when the movie tanked at the box office. There was more bad news in store as another film with Shyam Benegal too fizzled out and her father Karim Morani was embroiled in the 2G scam. When it became hard to find good work Zoa immersed herself in theatre. But all that is behind her now as Zoa is now gearing up for the release of her film Bhaag Johnny co starring Kunal Khemu and directed by Shivam Nair.

A thriller shot in Thailand Bhaag Johnny also involves a lot of intense emoting and action sequences. “It was tough and we had to run through fields with dried grass and sometimes thorns. But we pulled through and the result was totally worth it,” says Zoa who is an ardent practitioner of Ashtang Yoga. A theatre enthusiast she has also acted in a couple of plays including Taj Mahal Ka Udghatan. For this Alia Bhatt fan the ultimate Bollywood dream is to work with Sushant Singh and Farhan Akhtar.

Between now and the new year, these actors will go from being relatively unknown to virtually omnipresent. Will they rule the marquee or fall by the wayside – only time and box office grosses will tell.

Athiya Shetty

Athiya Shetty

Bollywood actor Suniel Shetty’s daughter Athiya is poised for a debut with Salman Khan’s production Hero alongside another newcomer Sooraj Pancholi. “Growing up I wasn’t part of the film world and never visited dad’s sets. But I was always a Bollywood fanatic when it came to movies. I grew up watching DDLJ, Kuch kuch hota hain and Kabhi Kushi Kabhi Gham a zillion times,” says the 22 year old who wants to stay in the film industry for a very long time. It’s a dream debut as the Bajrangi Bhaijaan actor is leaving no stone unturned to ensure that that his best friend’s daughter gets the biggest opening on September 25^th. Hero is a remake of the 80s super hit by the same name. Sooraj and Athiya are enacting the characters essayed by Jackie Shroff and Meenakshi Sheshadri in the yesteryears.

The recently concluded India Luxury Style Week (ILSW) in Bangalore had quite a few notable trends that are going to be filtering into men’s wardrobe anytime soon. Playful mix and matches, slim fits, splashes of bold colour, etc. ruled the runway. Here are the five biggest trends for menswear and more importantly how to work with them

50 shades of… grey
Possibly the most boring colour in a man’s wardrobe, grey is actually incredibly chic this season. All tones of grey – from slate, dove, granite and charcoal are the rage. And we’re not just talking a dash here or there. Designers are going grey from head-to-toe.

The good news is that grey is losing its rather sedate reputation and is presenting itself in all forms and combinations. The best thing about grey is that it is undeniably classic and can be styled in endless ways. Shades of grey were the clear favourite with designers like Dev R Nil who used them for single-breasted suits and kurtas in stone, pewter and slate grey. Sagar Tenali’s use of Benarasi fabrics in grey was a clever take on the colour. Varoin Marwah sent out his show stopper RajKumar Rao in a dressed down unfussy grey suit – that communicated fashion nous without grabbing too much attention. The standout collection was Ramesh Demla’s rich textures, layered up in a symphony of grey.

How to own this trend: The easiest way to adopt this trend is to go for a grey shirt and tie under a three-piece suit. Making sure that it’s exactly the same shade will maximise the impact.

Quirky jackets
The power of a statement jacket can never be over emphasised. A fitted and sharply tailored jacket is to men what a little black dress is to women – dependable, versatile and timeless. From preppy to school boy and dressy the ILSW runway was awash with jackets in all hues and styles. Shravan Ramaswamy showed this new wardrobe staple in its checkered avatar while Samant Chauhan’s medallion encrusted linen jackets were rugged yet uniquely wearable. Dev R Nil’s fitted and sharply tailored jackets with white jeans oozed style confidence. Internationally too the jacket received backing from the likes of Timo Weiland, Hérmes and Patrik Ervell. That alone should be enough to see it leading the pack come next season.

How to own this trend: A bomber jacket is exceptionally easy to wear with everything from a crew neck T-shirt to a patterned short-sleeved shirt. For a simple, no-fuss look it could be dressed down with a pair of distressed jeans and leather trainers. Or dressed up with a button-down shirt and cropped trousers. It’s an investment piece that’ll work for most of the year.

Colour me bold
There’s a strong undercurrent of bright shades throughout menswear this season. And it’s much more than a salmon pink button-down shirt. The catwalks are awash with hot, shocking, in your face colours. Dubai based designer Varoin Marwah showed a line of suits that was raucous, riotous and flew right in the face of what we might usually consider masculine and wearable. Gym-buff models sported pink, green, yellow and blue suits worn with polka dotted shirts and bow ties. Bangalore’s Manoviraj Khosla also put his own spin on the colour trail with suits in sky blue, cobalt blue and all shades of green. Rust orange, which is big this season was also used generously. Design genius Sharad Raghav presented a softer, more modest rendition of the trend in the form of shirts, waistcoats and jackets using colour gradation – best for those looking to dip their toes in the water, rather than dive in head first.

How to own this trend: Pulling off colours takes chutzpah. Our advice is to stick to complementary colour chart – yellow is perfect with purple, green goes with red and orange absolutely sings with a bright blue. A boldly coloured and/or patterned tie or cravat to a suit makes for an easy starter. Choosing a pair of bright coloured socks goes a long way in of showing some personality. A patterned or solid sock is a nice way to shake things up.

Get Shorty
Men are getting ready to show a little ankle as trousers get shorter this season. Having the hemline about an inch above the ankle with a flattering taper at the bottom is the trend. Designers in Milan and London are also backing the short trouser look. Models at ILSW flashed a sliver of skin around their trouser hems. Designers like Kirti Rathore and Sumit Dasgupta cut their trousers just a fraction above shoes, while some styles featured buttons at the bottom of the trousers leg. Rohit Kamra’s royal version was wide through the thigh and tapered at the ankle.

How to own this trend: The beauty of the cropped trouser is that it can be used to show a bit of skin or a flash of colour with a sock, or really go all out and reveal a lot more. Men need to pay attention to the trouser width while adapting this trend. It needs to be narrow for a shorter trouser to look right.  Straight cut trousers don’t do justice to the cropped look.

Snug fit suits
After tight t-shirts and shirts now it’s the turn of the suit to get much snugger than what it was. Fashion pundits hail the trend as the biggest change in men’s fashion in more than a decade. Patented and popularised by high-end designer labels like including Calvin Klein Collection and Paul Smith the slim trend was clearly a favourite with most designers at ILSW. Dev R Nil and Abhishek Dutta’s slim suits could be embraced by both 20-somethings, as well as men in their 50s. Kirti Rathore’s skinny suits were tapered enough to highlight those features that men work so hard on at the gym.

How to own this trend: The key word is ‘Fit.’ The jacket should skim the shoulders, nip in at the waist, and be long enough to cover the backside. There should be enough room to slip your hand between your chest and your buttoned jacket, to feel snug but with some space to move.

Stefano Ricci

Luxury brand Stefano Ricci evolved from a tie manufacturing firm into a full- spectrum luxury lifestyle brand, on the basis of serious investment in research and craft-based expertise. After a strong retail footprint of 43 stores across the globe the brand recently opened its first store in Mumbai, India at the iconic Taj Mahal Hotel. I caught up with the founder Stefano Ricci whose mission is to design garments for the wardrobe of a man who already has everything.

Luxury brand Stefano Ricci evolved from a tie manufacturing firm into a full- spectrum luxury lifestyle brand, on the basis of serious investment in research and craft-based expertise. After a strong retail footprint of 43 stores across the globe the brand recently opened its first store in Mumbai, India at the iconic Taj Mahal Hotel. I caught up with the founder Stefano Ricci whose mission is to design garments for the wardrobe of a man who already has everything.

In 1972 a young man named Stefano Ricci set out to exhibit a small collection of ties at the Pitti Immagine Uomo fashion exhibition in Florence. The innovative, yet very classic nature of his patterns caught everyone’s eyes. He had managed to elevate the tie from a simple accessory to a real protagonist of menswear. Moving ahead he launched the Stefano Ricci shirt collection in 1980. The common thread that linked the ties and the shirts was – hand cut, close control on manufacturing, top quality materials and exclusive designs.

In 1993, after reinforcing the brand’s presence in the USA, Stefano opened its first mono-brand store in Shanghai, at a time when China was still getting acquainted with high-fashion. Jackets, suits, sportswear and fragrance followed in 1997 and the rest is history. Did he ever anticipate that the brand would one day be synonymous with luxury? “Life can play any kind of joke on you. It took a lot of hard work, passion and a team of people to get here. Some of my competitors were my icons. But they were not lucky to have a change of generation as I did,” explains Ricci. His two sons by their own choice are extremely involved in the business. That continuity gave extra energy to Ricci’s venture.

Today the company is run by Stefano Ricci, his wife Claudia and his two sons Niccolo (CEO) and Filippo (Creative Director). Being a family held company is a matter of immense pride and satisfaction to the patriarch. “I had incredible offers to sell my company to big groups. But I never accepted them. These companies are forced by investors to dole out huge profits at the cost of quality. That’s what happened to my competitors and they lost their mission. I am in a beautiful position where there aren’t too many competitors focussed on quality.”

Quality is of paramount importance for Ricci who even now, after 40 years is still excited about finding the thinnest yarn available and exploring new colouring systems. The yarn is woven at the lowest possible speed to avoid any extra stress for the fibre. And just before the finishing of the cloth Ricci removes it from production and keep it in a room to “decant” it like wine, in order to recover all the sense of the natural fibre. A proponent of all things ‘handmade’ Ricci believes that anything made with hands resonates with an energy that cannot be found in technology aided production. “Something made with so much passion and care cannot be put on sale. It’s like discounting passion,” reasons the 65-year-old founder who has a unique style of working. Instead of hiring a young work force Stefano invested in masters to craft his shirts and ties. These masters then took on young apprentice to pass the skill sets. “Hiring old people ensured that I learnt a lot from them. That was a good way to start and we continue that practise even today. Some of the young employees have been with us for almost 38 years and are now masters. They are an invaluable asset to the company. I have learnt from them how to select and appreciate beautiful skin (crocodile and calf) with my eyes closed,” says Ricci. Creating his own fabric for shirts, ties and suits still remains one of his greatest passions. The extreme pursuit of perfection motivated the company to purchase Antico Setificio Fiorentino in 2010, a factory that produces silk fabrics for noble families throughout the world, since 1786, using antique hand looms.

The world of luxury 
The Stefano Ricci menswear collection consists of suits, dress shirts, jeans, polo shirts, casual wear and neckties. In addition, the brand also produces shoes, cufflinks using gold, platinum, diamonds, sapphires and other gems and belts. Croc- skin shoes and bags, and diamond-encrusted belt buckles still remain the company’s ostentatious trademarks.

Stefano Ricci Mumbai store at Taj Mahal Hotel

In 2009 the company entered the world of home fashion with porcelain and crystal dinner services, silverware, furnishing accessories, luxury linens and leather goods. What sets these items apart is the use of real gold, silver and platinum on these items. The next step was creating the interiors of luxury yachts. “Though I started with designing ties, I was pulled into shirts and men’s jewellery, leather goods and home collection soon after. Today I do yachts. But the next phase is designing private jets. Currently I am working on the right type of crocodile skins for these jets,” says Ricci.

The Stefano Ricci Empire is spread across 43 boutiques internationally including Beijing, Beverly Hills, Milan, Florence, Monte- Carlo, Moscow, Vienna, New York, Paris, Seoul, Shanghai, Singapore and Abu Dhabi. The flagship store is in Florence. Will he diversify into other categories? “I want to give more energy to what I am doing. Shoes and Knitwear segments are showing exponential growth. The company is performing beautifully as far as numbers are concerned. We are a self financed company. My grand child is also named Stefano Ricci and I hope he will realise the responsibility of the culture that I will be leaving behind with him,” says Ricci

Apart from designing his other passions include hunting which has taken him to Africa over 54 times. “I design every single day in Africa. Sometimes I don’t leave the camp for days on end. When the mind in the design mode and the hands works furiously on the paper, you don’t want any distractions.” Ricci designs up to 90 new silk patterns for shirts, jackets and ties for every collection, in up to 16 colour combinations, all made and printed by hand in a small factory in Como. His adventures in Africa find resonance in the signature Ricci croc skin. Around 20,000 ultra-thin, blemish-free skins are sourced from Africa, New Guinea and Australia to turn into jackets, shirts, shoes and accessories like iPad cases and sunglass frames (even the Ricci tracksuit bottoms come equipped with croc trim).

The Eagle comes to India

In India, Stefano Ricci is headed by Jackie Manglani, a veteran in the luxury fashion industry. The boutique at Taj Mahal Hotel built at a cost of Rs 50 cr is spread across a sprawling 2500 sq. ft. The interiors done up in mahogany and travertine has the vibe of Italy and transports you to the renaissance city of Florence. The Mumbai outlet houses a wide range of suits, dress shirts, casual shirts, jeans, polo shirts, casual wear and neckties, in addition to bags and accessories made from exotic leather. There is a limited edition Royal Suite Collection covering various types of porcelain and crystal dinner services, silverware, furnishing accessories, luxury linens and leather goods. The store is divided into 3 broad sections – Stefano Ricci menswear, home décor and Bespoke. There is also a VIP enclosure for select guests. As a policy the brand doesn’t use any celebrities to promote it or disclose names of its VVIP customers. Fans of the brand include Elton John, presidents of nations, billionaires.

The uber luxury shirt range starts at Rs 40,000 onwards, suits from Rs 3 lakh onwards and shoes start at Rs 80,000. The iconic eagle encrusted belts are priced at Rs 170,000 onwards. Delhi is next in line for a Stefano Ricci store next year.

Talking luxury with Stefano Ricci

What’s luxury for you?

Luxury is a glass of water in the desert; Luxury is friendship; Luxury is a grandchild; Luxury is health.

Your inspiration

Africa. I love the people and the smell of Africa. The afternoon rain in Africa is fantastic. I have seen many phases of Africa. It’s changing. My Masai now walks with a spear in one hand and a mobile phone in the other. That makes me furious. A masai has to be a masai. He’s a bush fighter.

Your strength

My family is my strength. We are strongly rooted in Florence, we dine together most nights and we’ve vacationed together in Africa for three decades.

Indian fashion…

I love the Guru jacket in India. It looks extremely elegant on men. But you can’t do business or attend board meeting in them.

Who’s the Stefano Ricci Man

He’s discreet, casual, classy, elegant but not loud

What should a first timer buy from Stefano Ricci?

Don’t buy anything. Just leave your size for special order suits.

When not designing

I love vintage cars, hunting and travelling around the world. But now I take it easy. 40 years ago I was climbing mountains!

Business philosophy

I always tell my sons to start from where everyone has stopped.

Gautam Gulati loves to flaunt his physique and is often seen shirtless. That’s understandable when you have a sculpted body with six-pack abs. The actor, who will soon make his Bollywood debut with Ekta Kapoor’s Azhar insists is a result of an all vegetarian diet and not artificial proteins.

Click on the picture for My story in The Man magazine

If you blinked this year, you probably missed a restaurant opening. So many newcomers popped up. But Zorawar Kalra’s Pan Asian restaurant Pa Pa Ya is a celebration of the scene, not an also ran. The best place for soloists is a stool facing the bar; dates and groups should aim for the rear, where 3D molecules light up the scene.

WHAT’S HOT: Admirers of Zorawar will recognize his signature style: first-rate ingredients gently coaxed into memorable performances. This is food that makes you think: Can rice crackers make a delicious pizza base? Can salmon chunks and pickled veggies find happiness inside a rice bun? Yes and yes!

Mezze platter of edamame hummus, wasabi chickpea falafel

We begin the evening with an edible treat of basil compressed watermelon which gets a delicious assist from lemongrass and sweet chilli foam. It’s served on oyster shells plated on a stone bowl. Dramatic and delicious! The sushi matrix (17 pieces of sushi served on a cuboid matrix) will fly you to Japan and back.

Beer battered Avacado Tacos, corn and scallion kimchee

The kitchen high-fives vegetarians, although sliders with grilled chickpea and edamame rolled out on a toy truck is likely to find the carnivore’s hand returning to the truck, too. Do try the Sushi Burger which is a rice bun with salmon and pickled veggies in cream cheese and aioli. Among the liquid pleasures include cocktails like Lighthouse, a vodka drink poured into a light bulb and Wise Whiskey which is whiskey with rosemary foam. Both are delectable.   The curtains come down with a Liquid Hazelnut Fondant matcha cake which gets competition from the white peppercorn ice cream it’s paired with. Pa Pa Ya dares you to eat differently, and rewards you in the process.

WHAT’S NOT: The changing wall colours can be distracting as also the playlist of EDM and trance. The pork belly skewers glazed with sichmi mirin and soya is distractedly sweet.

HOW TO GET THERE: Palladium Mall, Third floor, Senapati Bapat Marg, Lower Parel (West). Tel: 022-43475454.

Cost: Rs 3000 for two

NIVEDITA JAYARAM PAWAR

Viacom18 Consumer Products, the consumer products arm of Viacom18, is all set to extend the iconic youth brand MTV, from broadcast and digital space to an on-ground experience by launching a chain of cafés titled FLYP@MTV. The hospitality partner for this unique association will be Funbars Hospitality Pvt. Ltd. Funbars will be the master licensee that conceptualizes, develops, executes and operates the chain.

The first FLYP@MTV will make its debut at Connaught Place in New Delhi in the month of December. The plan is to open 10 more cafes in the next five years beginning with Mumbai and Bangalore.

According to Saugato Bhowmik, Senior Vice-President, Consumer Products, Viacom 18 Media Pvt. Ltd., apart from specially curated entertainment and a menu by celebrity chef Ranveer Brar, FLYP@MTV will also function as an extended workspace during the day and transform into a place to chill in the evening and a play zone at night. “The café will be fun, irreverent and entertaining,” he adds.

Here’s what you can expect at FLYP@MTV
Explore the world of MTV in the previous years through Oculus and Controllers. Customer can also select and play videos from the MTV Archive.

Book a Bakra: Consumers can book pranks which can be recorded through hidden cameras and mics. You can book your buddy for a hilarious Bakra – MTV Style.

Select and buy MTV merchandise right through the virtual shelf.

FLYP@MTV will be equipped with MTV style recording studio for the audience who are gifted with the capability of singing.  One can record the songs and upload it after reviewing audio and video file of the song. There will be headphones, touch-screens, microphones and cameras available for the same.

The café’s culinary style hinges upon progressive Indian food – local flavours presented in a global style created by celebrity chef Ranveer Brar.

NIVEDITA JAYARAM PAWAR 

Why would a chef call himself ‘The Demon Chef,’ I wondered as I drove to JW Marriott Juhu for the second edition of the Michelin pop up with three star Michelin chef Alvin Leung. Was he ill-tempered? Maybe he looked…you know… or maybe he’s demonic in the kitchen…all these thoughts crossed my mind as I entered Spices our venue for the chef’s table.

As I took my seat I kept turning towards the open kitchen at the back to catch a glimpse of the Demon Chef but all I saw was a rock star looking guy with a funky hairdo. Could this be the chef? Well he definitely was! I decided to reserve my questions (and my judgement) for later and get down to doing what I do best – eat!

Chef Leung doesn’t look like the average Chinese chef and that’s probably because he isn’t. He’s doing to Asian food what Ferran Adrià is doing to Spanish and European food. Chef Leung has invented what he calls ‘Xtreme Chinese’ where he presents heirloom Chinese dishes with a modern twist. Newer ingredients, innovative cooking techniques, dramatic presentations and novel tastes – that’s Chef Leung’s forte.

The first course of dim sums was refreshing. I loved the shrimp dumpling with truffle on top. It was miraculously light with a translucent skin. The Sichuan lamb dumpling was filled with a soup that shot out when you pierced the casing. Chef Leung deconstructs traditional Chinese food and brings them back in a completely different form. So the dishes taste new but not without a strong sense of déjà vu. It shocks you in the beginning but delights you in the end.

The best dish for me was the delicately poached lobster on a bed of spicy Sichuan hollandaise and chilli sauce. The dish stunning to look at, was a veritable explosion of flavours, colours and textures.  Interestingly this tattooed demon chef is one of the only two self-taught chefs in charge of a professional kitchen that has ever received Michelin stars, with the other being Heston Blumenthal. Impressive.

The next course of organic chicken with Arborio rice, wood ear fungus and sand ginger cream was sublime and beautifully presented. Though the rice had a nice bite and the chicken a crispy skin, the ginger cream lacked a punch. I missed a strong element in the dish.  The concluding course of coconut ice-cream with glazed pineapple and tapioca pearls was delectable.

For the Michellin popup at JW Marriott Juhu Chef Leung has consciously raised the heat bar. “I won’t call it spicy but I did turn on the heat a little for Indian palate. But hot doesn’t necessarily have to be more chillies,” he added. Carving a dish out of the Mumbai stable the Bombay Duck is something the chef is toying with.

Leung’s dishes are not without the drama. So expect fumes, powders, foams, unrecognisable reductions and scientist like cooking methods. But despite all that Leung’s food is what food should be – tasty!

At the end of the meal the demon presented himself and I couldn’t help but notice the calm on the chef’s face. After all, the first night (which is generally the most difficult) was done with and he was now facing a bunch of happy diners.

So why does he call himself the demon chef? “Well not all demons are bad. Moreover nice is boring,” says Hong Kong’s most innovative chef. I agree.

Michelin pop up at JW Marriott

Date: 25^th-28^th Nov, 2015

Service: Lunch & Dinner

Price: 4500 per person+ taxes(without alcohol)

pic courtesy: stokpic

Eating out is an expensive business. So when you do, you really want a good experience. As a food writer who eats out frequently, I love it when a restaurant gets it right – creative chefs, fabulous food, attentive staff and so on. But it seems it’s increasingly easy to get it wrong. Here are the seven things I absolutely cannot stand while eating out.

Can we Have some light please

Some restaurants are so dimly lit that they are perfect spots to take a Tinder date if you look very little like your profile photo and worry that a more strongly lit venue would reveal that. I agree low lighting takes away ages from your face but if I need a miner’s hat to read the menu – then it’s probably too dark.

Pic courtesy: unsplash

Cut the chase and get things cracking

When you are tired and would prefer your coffee straight to your veins having to wait 10 minutes for the menu can feel like eternity. Why can’t restaurants just place the water and menus on the table right at the beginning? Some bread would be nice too. Not every occasion is a celebration. Some nights I am there because I am hungry. Simple. Watching food plates pass my table makes my tummy grumble a little more.

Stop…don’t take my plate

Severs swooping down to take my plate away as soon as I put down my spoon annoys me the most. Especially if other people at the table are still eating. Being the only person at the table without a plate is very sad and lonely. And while we are at it, let me make it clear that taking away plates with food without asking is not OK. Don’t assume I like to waste!

Have you seen my waiter?

What’s worse than an up-selling waiter? One who disappears mid meal and keeps you hanging. Nothing is more infuriating to me than when the server ignores me or goes missing. To add salt to injury he finally reappears at the end of the meal with the check, smiling as if everything is all good. Here’s a tip: Flag down the manager and say this as courteously as possible: “Can you help? We haven’t seen out waiter for over half an hour. We just hope he’s okay…”

Don’t hover around me like a helicopter

There is a thin line between showing concern and being irritating. Repeatedly checking if ‘everything is ok, is not OK! It’s so annoying when the waiter descends on me to pop the question just when I am struggling with the spaghetti hanging from my mouth! Happens every time. Tip: pretend to be busy when you see the waiter moving towards you.

Where’s the price dude?

The black board screaming the day’s special has every detail from the inspiration to ingredients and garnish, except the price. I anyways suspect that these specials are really just invented to get rid of last night’s excesses. But even when they are genuine, I want to know the price. Don’t make me ask in front of everyone and look cheap.

Pic courtesy: stokpic

Can I just have a salad tonite?

I understand the food business is a tough one and restaurants need to make money to survive. But there are days when I just want to gobble a salad or a soup. Just because I am not ordering a four course meal doesn’t mean I should get treated like a problem. Treat me equally well when I spend Rs 300 and when I spend Rs 2000. That’s when you convert me into a patron.

Pic courtesy: kaboompics

BY NIVEDITA JAYARAM PAWAR

Pic courtesy: Indigo Deli

If 2015 was all about sriracha, quinoa, chipotle, gluten-free dishes and of course, kale, what does 2016 bring? I cut through the tsunami of food punditry to bring to you the big food prediction for 2016.

Make it my way
Customisation hasn’t slowed down but the year 2016 will see customers demand more control over portion size, toppings, burrito contents, and how many pumps in their latte. Effort to be healthier, gluten intolerance and food allergies will become more discussed on the menu in an effort to draw in new customers and keep old ones coming back.

Takeaways and meal kits
While the take-away trend will continue to rule 2016 it’s the pre-measured meal-kits that will steal the show. The fact that someone else has developed the recipe, procured all the ingredients in the correct proportions, no less and delivered to your door steps complete with detailed instructions and yet still left you with the feeling that you have cooked something special is very appealing.

Bitter gets better
Bitter could well be the flavour of 2016. As customers develop a taste for bitter flavours, restaurants are only too happy to dish out deeper chocolates, hoppier beers and darker coffees.

Potato Spears at Panayaa, Lower Parel, Mumbai

Think Small
Seems like nothing new here, since tapas took the country by storm last year. Now, customers can expect other aspects of the menu to go small too – starters, mains and even shorter menus.

Asia on the rise
In the past, when you heard ‘Asian food,’ it was primarily Japanese sushi or Chinese food. In 2016, look for Korean, Vietnamese, Filipino food and upscale ramen to take over mainstream menus.

Kokum Magic at Vedge, Andheri, Mumbai

Think Glocal go local
Everyone is going local but 2016 will be ‘super local’. That means everything from house breads, cheese, regional seafood to locally brewed beers. The trend for farm to fork with a direct link to the producers and growers seems to be going from strength to strength. Some chefs are even setting up their own gardens to supply their restaurants with the ‘X factor’ that many traditional suppliers are not delivering.

Rise of street food
Chefs will be serenading your streetwise palate with inspiration from countries with well established street food culture like China and Mexico. Items such as pork belly wrapped in buns, otherwise known as the ‘Chinese hamburger’, and Korean ‘bibimbap’ popular Korean dish that translates as simply ‘mixed rice’ will see their day in mainstream menus.

Dilli Tokri Chat at 2, Kemps Corner, Mumbai

Burned
Everything is better with a little whiff of smoke. Menus will be on fire in more ways than one in 2016 with restaurants incorporating smoky flavours into everything from meats to desserts. Smoked and charred preparations like smoky syrups and charred veggies are going to be a hot favourite (literally) in 2016.

The next Sriracha is Harissa
The next sauce to experience a sriracha-like rise is harissa, a spread of dried chillies, garlic, tomatoes, paprika, coriander and olive oil that’s as common as ketchup in Tunisia. It’s still largely unknown, but given the Indian palate for spice all the elements are in place for harissa to soar. Like sriracha, harissa is also versatile and can work in a wide variety of applications.

Warhadi Thali at Gateway Hotel, Pune

Eat and tweet
Restaurants realize the power of the customer in generating social media buzz in real time. As dinners become a ‘staged event that imparts bragging rights,’ chefs will unleash meals created with Instagram and Twitter in mind. While flavour will be at the core of innovation, the dishes will be boldly colourful and artfully constructed worthy of social media posts.

NIVEDITA JAYARAM PAWAR

It’s Christmas time. Will it be mistletoe, wine and the same meal you have every year? Before you drive home for Christmas try one of my favourite restaurants for their special Christmas spread.

Gaylord, Churchgate, Mumbai
This year, Gaylord’s Christmas menu holds the irresistible beer batter prawns. Perfectly fried to a golden yellow, the crispy casing holds the freshest jumbo prawns alongside buttered peas and carrots. Other dishes on the menu include Chicken Marina, Baked Aubergines, Dum Gosht Biryani, Shakarkandi Kebab, etc. I absolutely loved the Makhmali Kumbh (tandoori mushrooms stuffed with goat cheese). My favourite experience here is to enjoy a sizzler in the alfresco area. Not only does the theatre of it turn heads and stop conversation, but it’s an immediate winter warmer like no other type of dish.

Beer Batter prawns at Gaylord

Where: Gaylords, Veer Nariman Road, Churchgate, Mumbai 400020. 022 2282 1259

When: 24th December – 3rd January, 2016

Cost: Meal for two (without alcohol) – Approx Rs 1800 + plus taxes

Olive Bar & Kitchen, Bandra
Roast turkey will be the star attraction on Christmas Day Brunch at Olive. Jazz lovers should mark Wednesday, December 23 when Mallika Barot will be belting out Christmas themed renditions of classic jazz songs, as well as some original numbers. Traditional Christmas cocktails like Egg Nog will be served alongside the Throwback bar menu, at significantly reduced prices. The décor will be reminiscent of a snowy Christmas.

Confit Asparagus with crispy Egg & kafir  at Olive 

Where: Olive Bar & Kitchen, Bandra, 14, Union Park, Khar (W).Mumbai – 400052. Tel: +91 22 4340 8229

Cost: Rs. 2750

JW Mariott Mumbai Sahar
JW’s all day dining restaurant –JW Cafe –  will be hosting a Christmas brunch on the 25^th with roast turkey, leg of lamb and sweet potato galette. Romano’s, the hotel’s Italian restaurant will also be serving a brunch with dishes like Parma ham scallops and gnocchi fritto.

Where: JW Marriott Hotel Mumbai Sahar, IA Project Road, Chhatrapati Shivaji International Airport, Mumbai Sahar, Andheri East. Mumbai,
Tel: 022 33956232
Cost: Rs 2500 – JW Café, Rs 3500 – Romano.