We know it's the ladies who are all about 'what to wear for that New Year's eve party?', but the gentlemen need to clean up too, right? If you are wondering whether to go all-out formal or casual chic, let's help you out. Here are looks - made up of smart basics and separates, as well as standout pieces - that will set you up for that once-in-a-year party.

Pic/Pradeep Dhivar

A Timeless Combination
Akshay Tejwani in HP Su Misura
Riaan says: Men love blues, no matter what anyone may say. Blue is the new black, the fashion experts will tell you. And for that very reason, we picked a classic navy suit and white shirt. You can't go wrong with these colours and a well-tailored suit will see you through a New Year's eve party quite effortlessly as it is simple yet sharp. Note, however, that the cut has to be impeccable. For this particular look, dress it down a bit and not use a tie, to keep it a bit easier. That said, I did add a pocket square to add a dash of colour and break the monotony of the suit jacket. Elegance with restraint is a good idea.

Pic/Bipin Kokate

The Edgy Look
Chirag Sachanandani in Celio
Riaan says: Possibly, one of the most indispensable pieces of the season, the bomber has been lauded as a layering essential in every man's wardrobe. People living in warmer places need not worry because these days, there are lighter variations available, even in cotton and linen. Pair the bomber over distressed jeans to give it a nice rugged flavour. Under the bomber, add a bit of a geeky detail, like a Star Wars tee. In keeping with current trends, pair the look with chic white sneakers, as opposed to boots or suede lace-ups, which are a more traditional option.

Pic/Pradeep Dhivar

Full-Out Formal
Mohit Sirothiya in Monsieur M
Riaan says: For our three-piece suit, we chose a grey and not a blue, which is common. This suit features an elegant notch lapel, with black satin piping detailing, to highlight the sharpness of the notch point. The notch point complements the jawline and neck alignment. The waistcoat has a wide neck to provide a stronger chest structure. The fitted trousers with a narrow break helps tie in the look perfectly.

Pic/Pradeep Dhivar

The Quintessential Dandy
Akshay Tejwani in HP Su Misura
Riaan says: This look is perfect for a modern guy who does not hesitate to experiment with colour, texture and patterns. It is what the Italians like to call spezzato, which literally translates to using different statement separates in one look. Mix and match starting with a blazer featuring grey checks. To complement the checked blazer, paired with a tailored black shirt and paired it with slim-fit navy chinos. Keep the other elements of the look simple in order to let the blazer stand out. While the colour palette remains simple, it certainly makes a bold statement.

Pic/Bipin Kokate

Casual Chic
Chirag Sachanandani in Celio
Riaan says: This look is perfect for a holiday party with friends. Nothing says casual elegance quite like the classic shirt and pullover combination. The idea is to let the collar peek out of the cardigan to break the monotony of colour. Pair a classic white Oxford shirt with a bright red cardigan. And since beige chinos are always stylish, add them to the look. The white and red, toned down by the beige chinos make it so effortless. Finally, to keep it cool and upbeat, opt for white sneakers over leather shoes or lace-ups. Roll up the cuff of your chinos to show off some ankle.

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Common cold is pretty much around in winter, but it can be countered easily. Simple steps such as getting enough sleep, drinking plenty of water or a mug of lemon tea with a teaspoon of honey can help you keep cold at bay, suggest experts.

Amarjeet Bhatia, Chief Medical Officer at Doctor Insta, Prashant Bhatt, Consultant Internal Medicine, Columbia Asia Hospital, Patiala, and Mehar Rajput, Nutritionist and Dietician at Fitpass, have listed down some tips:

>> Gloomy weather can induce your sugary and stodgy food intake, but try to balance it by including seasonal fruits and green vegetables in the diet. Also, do not overlook the benefits of adding jaggery in your daily meal as it makes your immunity stronger to fight daily health issues during winter.

>> Vitamin D ingestion is vital in winter to feel energised. Soaking in the sun for half an hour daily can solve your purpose, but those who don't have time for this can add eggs and fish in their meal to consume their dosage of Vitamin D.

>> To beat winter blues, exercising is really important. It will not only help you stay active, but will also keep a check on your weight gain during winter.

>> It is important to cover up. Go for multiple layers instead of one heavy jacket; synthetic fabrics and wool are better insulators. Take special care of areas like hands and feet, and head and neck.

>> Add some spices to your daily diet. Spices tend to make a person feel warm and also provide strength to the immune system to fight against bacteria. You can add different spices like cinnamon, ginger, black pepper, cloves, cardamom, bay leaf and turmeric in teas, soups and hot chocolate.

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The chandrakala saree

Every Sankranti, many married Maharashtrian women follow the tradition of meeting for the haldi kumkum ceremony, draped in black sarees. However, the black chandrakala saree that is traditionally associated with this festival is hardly worn any more. This week, Solapur-based saree and textile revivalist Vinay Narkar will bring the handwoven saree back into the spotlight with an exhibition.

The traditional motif

"Last year, I worked with the Irkal tradition of sarees, which is predominantly a north Karnataka and Maharashtrian tradition. During the process, I came across the chandrakala saree. I had heard about it since my childhood, through my grandmother and in literature. But I had never seen one; even my grandmother didn't own one. Most Maharashtrian communities follow the tradition of gifting a chandrakala saree in black or indigo blue to a bride on her first Sankranti," says Narkar. Though black is usually considered inauspicious, Narkar feels that it might have to do with the northern movement of the sun and the end of winter. He also found references of the saree in other colours.

A saree inspired by Raja Ravi Varma paintings

With the intent to revive the saree, which represents a starry night, and uses the star or moon motif, Narkar headed to Baroda to find a photo of Maharani Chimnabai Gaekwad in a chandrakala saree. He also found an MV Dhurandhar painting in Chhatrapati Shivaji Maharaj Vastu Sangrahalaya of a woman draped in this saree. The north Karnataka districts of Gulbarga, Bidar and Bijapur also follow this tradition. "Originally, it was a nine-yard Irkal saree with star or moon butas made with khari print. It then extended to other weaving traditions such as the Paithani (with the motif being dots) and Chanderi. The motif of the moon with a flower is seen in the Benarasi tradition too. I have also used the intricate zari kasuti embroidery from Karnataka. Black Paithanis still exist, but chandrakalas were lost," rues Narkar. What sets the chandrakala saree apart from the others is that it's not a weaving tradition but an aesthetic; the saree can be woven using different techniques.

Vinay Narkar

Narkar feels that one of the reasons that led to a decline in popularity was the khari print used to make the motif. It would wear out in places and not last long. "Also, may be the style preferences changed with time. The biggest reason, which applies to most disappearing weaves of Maharashtra, is because it was one of the earliest states to be industrialised. Other regional sarees such as the Vidarbha saree, the Solapur saree, the Poona saree have all disappeared," he explains. For this collection, Narkar has worked on a cotton silk fabric to give the saree a vintage feel associated with the tradition.

'Textiles speak of history'
"Each region of India has different stories associated with its crafts. These fables are even mentioned in ancient Indian treatises. Craftsmen narrate these stories even today. Textiles also speak of recent history, as there was a distinct class segregation for weaves worn by the royals and the masses. The practice of gifting the black saree for Sankranti continues even today. My mother-in-law had gifted me a navy blue saree for Sankranti, which was the closest to black as we don't wear black in our family," says designer Shruti Sancheti who works with various weaving clusters of Maharashtra. Yellow for Saraswati pooja, and gold and red or white and red for weddings, the use of colour and motif bears specific significance. "I am a Rajput, and several people and royals from my community wear black on Diwali as it falls on amavasya," explains Sancheti.

Also check
Narkar will be displaying a set of contemporary sarees with the use of optical art. He has also recreated a Paithani from the Peshwa era, which is displayed in Raja Dinkar Kelkar Museum, Pune. The black saree uses the polka dot motif. "The gaudy Paithanis are a result of modern times. I found the dot motif in Mumbai's old markets where people sell zari from old sarees." Another story from the collection is the Raja Ravi Varma saree. "Ravi Varma was very fond of the nine-yard saree. Almost all his characters were seen wearing it. He has used the same design of the saree in different colours for his paintings - Laxmi in red, Saraswati in white, Radha in pink for romanticism, and Subhadra in blue," says Narkar.

From: January 11 to 13
At: ARTISANS', Kala Ghoda
Call: 9820145397

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Gone are those days when runways and red carpets were the only places to look out for latest fashion trends and styles, that too, only for the big events.

Thanks to social media, we have insta-looks for our daily life, with the very basic clothes and accessories in the cupboard.

The most influential women in fashion, like Gigi Hadid, Kim Kardashian West, Selena Gomez, Sonam Kapoor and others, give us major fashion goals, even while going to the gym, airport, a coffee run, and everything in between.

Relating to this, Vogue, in an article, wrote, 'Perhaps that micromanaged, not-quite-genuine feeling has something to do with our interest in the complete opposite: fashion that's less predictable, less deliberate, and maybe a little strange. The coolest stylists we're following aren't necessarily dressing top models or actresses; they're doing editorials for indie magazines, taking raw selfies in their own vintage finds, and getting noticed for it via Instagram.'

The fashion magazine even picked up three new fashion stylists on Instagram- Anastasiia Gutnyk, Leah Abbott, Ewelina Gralak- who can actually be our everyday guide to rule the world in style.

Anastasiia Gutnyk is based in the U.K. and grew up in Ukraine. Following her Instagram, it can be seen that she majorly style herself in fun and quirky manner, with the commonly available clothes and accessories, rarely made by major brands.

'With everything I do, I try to have fun with it. In my case, it's about the energy, which is backed up with lots of colour and kitsch,' she said, as quoted by Vogue.

Leah Abbott first got recognised for her own offbeat style on the streets of London and worked with stylist Luci Ellis before striking out her own.

'I got into styling during my final year at university, because I was constantly being asked where I sourced the pieces I wore on nights out,' Abbott said. 'Most of it was second-hand. As a curvy black stylist, I haven't always been able to fit in major 'markets,' so I guess that made me stand out.'

Ewelina Gralak, who started styling in her native Poland and now lives in downtown Manhattan, is known for her singularly off-kilter vision'a mash-up of ugly-pretty shoes, lace tights, neon camouflage, and street-wear.

'I just surround myself and wear the pieces that I like at the time,' she said. 'That could really be anything'I'm obsessed with Japanese workwear, '90s hip-hop culture, military clothing, early [Nicolas] Ghesquière, [Maison] Margiela, Raf [Simons], and Alaïa. Mix that all together, add my Polish [upbringing] in the early 00's, and that's it.'

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Alexandre Vauthier Spring Summer 2018

Bella Hadid seen sporting the shades at public dos 

Actor Jennifer Aniston at an event in 1998 

Rihanna. Pics/Getty Images

Kangana Ranaut

Ginni Negi, 30 HR professional
"I am very sure they will not suit the shape of my face. I don't prefer tiny sunglasses nor do I like oversized ones. I actually find them funny. For me, the size and fit have to be just right."

Shreya Goenka, 29 brand and product consultant
"They don't serve a purpose, so why wear them? For me, sunglasses are first, a funct­ional thing, and then comes their glam quotient. If the des­ign does not protect the eyes, I will not wear them on a regu­lar basis. The tiny ones do look cool, but so do regular ones.

Pratiksha Phale, 21 student
"I will first see if they suit my face, and if they do, I will go for them. I think the '90s shades look cool. I don't mind experimenting, although usually, I don't go with very edgy frames."

Sakshi Shetty, 22 event manager
"I have seen a lot of bloggers wear these. But I wouldn't as I don't experiment much and prefer classics such as aviators. [The tinies] look cool, but Bella Hadid can pull off anything. Also, the slim frames don't protect your eyes."

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Now that we are done packing our winter stuff, it¿s time to gear up and welcome the new season with some latest fashion trends.

The 2018 spring summer fashion trends are a fab mix of pastels, florals, sequins, fringes, ruffles, checks and definitely fun and bold colours.

Prep your wardrobe as Monica Oswal, Executive Director, Monte Carlo suggests you to stock up your closet with apparels in advance and unleash your up-to-date look this spring summer.

Sequins
Sequins and sparkles will be a hit this spring and summer. In fashion industry, glitter always prevails. Pair up a sequins top with pair of legging for a day glam disco look or a A-line skirt to have an alluring boho outfit. Choose from shades of gold, silver to pair up with darker tones likes blue and black or experiment with bold colours such as red, orange and magenta and pair them up with a light shade scarf or a jacket.

Pastels
Pastels will be the best pick for spring wardrobe. Add on the pale hues from yellow, purple, green, pink and orange. The shades are delicate yet they can give a strong look. These ice-cream shades go great in the sunny days, as they have cool undertones. Play around with pastel colour palette to have the quirky yet serene look.

Vintage Florals
Florals have been on top of the charts for years, but this 2018 spring summer collection brings in the vintage florals. It is a trend that was once worn in 40s and 50s and it¿s back this season. Wear a maxi or a midi dress or pair up a midi skirt in this vintage print with a solid blouse for a great surefire seller look, or pair up a floral top with a denim jacket and spread some spring vibes. One can also carry accessories in the floral prints such as scarf, mobile covers, bags or shoes.

Heritage Checks
These summer plaids are best for the formal wear. Wear a floaty feminine business suit in the heritage check pattern. It¿s comfortable yet a subtle option for an official meeting. Pair up a linen shirt with a plaid pencil skirt or trouser. Check shirts can also be opted for daily wear options and can be paired up with a scarf to pep up the look.

Fringing
Fringes are back this season, but with a sophisticated touch. Last season fringes were bold and festive. This summer fringes have an empowered appeal to it. Fringe skirts and dresses are perfect for an evening or a cocktail. Style them up with a stiletto or ankle tie-up wedges or add a hint of accessory, such as cocktail ring or an elegant pair of earrings.

Bold Colours
This summer is all about going bold with the bright and vibrant shades. From primary shades to neon accents, this season has spring bold hues. Experiment with bright pinks, yellows, reds, blues and more, wear them with monochrome blocks or tone them down with neutral shades.

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Kylie Jenner. Pic/Santa Banta 

As far as versatility goes, there aren't many clothing items that can contest with a good denim jacket. From cowboys in the early 20th century to urban commuters and Hollywood stars, the denim jacket makes for a durable yet a timelessly fashionable companion for everyone.

And as far as denims go, Levi's has forged a cult like image among consumers. Being the pioneer of the modern age copper-riveted jeans, the German immigrant-Levi Strauss founded company has been in the business since 1853. One of the most timeless of all denim jackets is the Levi's Trucker Jacket, which has been an indispensible wardrobe essential for stars and fashion-heads alike for years.

Just look at Emily Ratajkowski's casual airport appearance, or Lily Aldridge's recent denim jacket-styled look, as recorded by People, the jacket has been like an eternal go-to for the glam girls, fit for any occasion. 'This is Us' star, Milo Ventimiglia rocked his trucker jacket with a chambray shirt and navy pants, totaling in a neat look, proving that the denim jacket isn't restricted to be rocked by just the women of Hollywood.

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The Story Re-Spun, Raymond's Khadi Project fashion show, was held on April 4 at its flagship store at Breach Candy

The guests gathered at Raymond's Breach Candy store earlier this month for The Story Re-Spun, a showing of the menswear brand's latest line, had one question on their minds - how will the corporate professional accustomed to crease-free workwear warm up to whimsical, organic khadi? But the team at India's oldest fabric retailer knew they had pressed the right button when the campaign around their just-launched Khadi initiative clocked 15 million views in 30 hours on their social media page.

Raymond has launched the collection in association with young designers Gaurav Khanijo, Anuj Bhutani, Ujjawal Dubey and Alan Alexander Kaleekal, and their choice of textile is the "fabric of the nation", which they call universal, and one that transcends age and social barriers. The brand has used its fabric technology expertise to lend khadi, drape and wash-and-wear qualities. The silhouettes and prints which comprise the collection of suits, tuxedos, bandhgalas, bomber jackets, hoodies, shirts and kurtas, are modern and approachable. To complete the look, on offer is a range of khadi accessories - ties, pocket squares, cuff links and shoes.

Varanasi-based textile developer and designer Hemang Agrawal's

"The design and technical teams from Raymond worked extensively with clusters of khadi weavers from across the country for over 12 months to give the fabric a whole new face and form," says Gaurav Mahajan, President-Apparel Business, Raymond. Style observers see Raymond's move as one that seeks to give sustainable fashion a nifty edge, a trait often compromised in the drive to produce ethical fashion, and promote indigenous crafts. Fashion entrepreneur and consultant Sabina Chopra says, in the absence of labels offering appealing sustainable designs at reasonable prices to the young buyer, Raymond's model could be one to ape. "Collaborations [between designers and fabric manufacturers] could be the way forward if we are to impact purchase," she thinks.

Summer 2018 collection reimagined Benarasi textiles to make minis and box-pleated dresses, and used Tanchoi and Katarwan weaving techniques to create the houndstooth pattern

While the world over, sustainable fashion champions fair trade, local techniques of production, and reuse and upcyling, in India, an ancient tradition of craft has moved focus to the revival of textiles. That it is currently also a political talking point, makes it complicated. "In India, we stress on sustainable fashion from an aesthetic point of view, motivated by the revival of textiles. There's too much of one thing, without regard for price point, the young customer demographic, fit or design," feels Delhi-based designer Arjun Saluja. He is currently occupied with creating a collection from upcycled cotton, with a focus on minimum fabric wastage. And so, the sustainable cause is a subtle story behind the collection, not its central identity.

After showing at LFW S/R 2018, The Good Loom showcased its summer collection of casual menswear and sarees, designed with a special focus on ethical production and getting the right fit at ARTISANS' gallery at Kala Ghoda last week

Hemang Agrawal, textile developer and designer from Varanasi, agrees. "Shoppers buy basis design and style. The ethical credentials of a label come later," he says. Living in a city that's at the heart of the ongoing revival of Benarasi weaves, he speaks of fly-by-night designers jumping in to claim to own the cause.

Agrawal decided it was time to rewrite the script; one that tested the sprightly, dressy competence of time-honoured Indian weaves. Un-Revive, his summer 2018 collection, included modern-day essentials such as minis Mary Quant-would approve, trench and box-pleated dresses, maxis, cropped pants and palazzos. He pinned his interest on the sustainability mast by working with master weavers from his hometown to create tartan checks, polka dots, houndstooth and geometric patterns using the Tanchoi and Katarwan techniques. "Why can't handlooms be young?" he says, explaining the thought behind using one of India's oldest textiles to create plucky, young designs.

Chopra wonders why sustainable clothes are devoid of colour or refined cut. A chunk of craft practitioners focusing solely on revival of textiles are taking for granted the design element of clothing. "Hence, the final tailored garment tends to be weak on cut, giving us tent-like, boring clothes…who decided colour is not cool?" she says. Veteran designer duo David Abraham and Rakesh Thakore of A&T push the boundaries when the former says, "Theoretically, you could do anything with craft, even design a bikini or hot pants. The trouble is, designers are not intervening into developing their own textiles. Ideally, they should."

A&T made a compelling case for ethics-meets-aesthetics with the recent #SadakSmart collection. Encouraged by DIY countercultural streetwear trend, the range looked at indigenous shapes, such as the salwar, kameez, saree and ghagra, and tipped them in favour of teasing everyday styles using updated versions of sequined Chanderi, aari embroidery, and floral patterns inspired by the great Indian chintz.

Not so long ago, anti-fit fashion found its moment internationally, and India, a land of drapes, was more than happy. The unstructured silhouette became an approved form of anti-fit, and handloom - one of the heroes of sustainable fashion - tagged along. Saluja points out that a change in design will take place only when we break the myth that hand-woven equals anti-fit. "The latter is about how you play with both, fabric and body - kiss it or turn it away from skin. Lend it form or leave it formless. Fabric development plus emphasis on silhouettes is key."

And so, good design is both the problem and the solution. Sustain, a 12-year-old apparel vertical of the Good Earth brand of luxury lifestyle, insists on being known as classically Indian. "We are not interested in being hip or cool. But we understand the value of offering modern clothing options that highlight India's incredible workmanship. It might be difficult to make khadi glamorous, so we've started working with Bhagalpuri silks for evening wear. Similarly, we've updated traditional embroideries by combining them with fresher colour ways," says Deepshikha Khanna, head of Sustain.

Rozana, a sub-brand of Sustain, positions itself as daily tonic for everyday wardrobe woes. Aimed at younger clients, it's a line of separates. Sassy shirtdresses, long and short kurtas, lehengas, kalidar kurtas and Hiba trousers are made in malkha cotton, khadi and muslin, priced between Rs 4,500 and Rs 22,000. Interestingly, timely interest by two of India's biggest fashion weeks has plucked the sustainable fashion lobbyists from their craft-based address to dazzling runways with dedicated show slots. The Autumn/Winter 2017 edition of Amazon India Fashion Week addressed the relevance of handlooms, while highlighting sustainable businesses with, The Handloom School. Supported by Good Earth, nine designers including Sanjay Garg, Neeru Kumar, Gaurav Jai Gupta, Rajesh Pratap Singh, Rohit Bal, Péro and Ekà worked with weavers and textiles designers under the watchful eye of textile revivalist Sally Holkar.

For the last seven years, Lakmé Fashion Week has dedicated a day towards the promotion of Indian crafts, recycling and re-purposing. "It started as a means to encourage dialogue on sustainable values. And with initiatives like #CraftisCool, we are working towards creating viable collections that appeal to high street sensibility," says Gautam Vazirani, fashion curator, IMG-Reliance, organisers of LFW.

This season, LFW collaborated with The Good Loom, an artisanal brand from GoCoop, (the first e-commerce store to win a national award for 'Marketing of Handlooms') to present a selection of smart, casual menswear and sarees, with a special focus on ethical production and getting the right fit. It was a sincere attempt at bridging the gap between how the country's Instagram generation interprets fashion and its duet with indigenous craftsmanship. "That sustainable fashion should be sexy, and not stop at mundane or homogeneous, is now our agenda. The millennials don't see themselves dressed in kaftans or anti-fit shapes," adds Vazirani. But he's up against a challenge. Designers often tell him of the 35+ consumer loving the anti-fit way. Saluja has an answer to that. "Let's not be blinded by the revival manifesto. Sixty per cent of India's population is under 35, and they are seeking stylish ready-to-wear options."

Challenge of handlooms: Colour forecast doesn't figure in our scheme
For 11-year-old label, Amrich, led by Delhi-based Amit Vijaya and Richard Pandav, instead of reinforcing a divide between ethical and non-ethical consumers, they prefer to be known as a Western wear brand of separates, infused with enough versatility to be worn in Indian styles. "Working with handlooms is not without its unique set of challenges. For example, we can't afford to follow the colour forecast, since we work with natural dyes. Plus, we work with tricky timelines. We have to work two years in advance since there is lot of back and forth between craftsmen and our design team," says Vijaya. Luckily, the two design and develop their signature shibori in-house, making it possible to control how the garment is cut. "It also allows us to keep the price affordable. The shibori range starts at Rs 13,000," he adds.

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Tokyo organizers said Tuesday they have no "B Plan" in the event the Olympics need to be postponed again because of the coronavirus pandemic. Masa Takaya, the spokesman for the Tokyo Olympics, said organizers are proceeding under the assumption the Olympics will open on July 23, 2021. The Paralympics follow on Aug. 24. Those dates were set last month by the International Olympic Committee and Japanese officials after the coronavirus pandemic made it clear the Olympics could not be held as scheduled this summer.

"We are working toward the new goal," Takaya said, speaking in English on a teleconference call with journalists. "We don't have a B Plan." The severity of the pandemic and the death toll has raised questions if it will even be feasible to hold the Olympics in just over 15 months. Several Japanese journalists raised the question on the call.

"All I can tell you today is that the new games' dates for both the Olympic and Paralympic Games have been just set up," Takaya said. "In that respect, Tokyo 2020 and all concerned parties now are doing their very best effort to deliver the games next year." IOC President Thomas Bach was asked about the possibility of a postponement in an interview published in the German newspaper Die Welt on Sunday.

He did not answer the question directly, but said later that Japanese organizers and Prime Minister Shinzo Abe indicated they "could not manage a postponement beyond next summer at the lastest." The Olympics draw 11,000 athletes and 4,400 Paralympic athletes and large support staffs from 206 national Olympic committees. There are also questions about frozen travel, rebooking hotels, cramming fans into stadiums and arenas, securing venues, and the massive costs of rescheduling, which is estimated in Japan at $2 billion-$6 billion.

Tokyo 2020 CEO Toshiro Muto addressed the issue in a news conference on Friday. He is likely to be asked about it again on Thursday when local organizers and the IOC hold a teleconferene with media in Japan. The other major question is the cost of the delay; how much will it be, and who pays? Bach said in the Sunday interview that the IOC would incur "several hundred million dollars" in added costs. Under the so-called Host City Agreement, Japan is liable for the vast majority of the expenses.
"This is impossible to say for now," Takaya, the spokesman said.

"It is not very easy to estimate the exact amount of the games' additional costs, which have been impacted by the postponement." Tokyo says it's spending $12.6 billion to organize the Olympics. But a Japanese government audit published last year says the costs are twice that much. Of the total spending, $5.6 billion in private money. The rest is from Japanese governments.

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Bianca Belair, WWE's NXT superstar, has now made it to the main roster on WWE Raw and is bringing the house down. Bianca Belair has performed for two matches on WWE Raw in the past 2 weeks and seems to be making her way to the top in the women's division. In an interview, she discusses how she was discovered, why she calls herself the 'EST', creating her own ring gear and more.

How did Mark Henry first discover you? And what is the most useful piece of advice he’s given you from your tryout and beyond?
“After my track career I wanted to find something I could still be competitive in, so I was doing Crossfit and I really stood out…all the other girls were just wearing regular shorts and t-shirts and I was coming out in tutu’s and big bows and just really standing out. At a lot of Crossfit competitions I was getting on the mic and, without even knowing it, cutting promos. Mark Henry came across a video of me at a Crossfit event on the internet and he contacted me and asked me if I’d ever thought of being in the WWE… He got me in the door but he made it very clear from the very beginning that “this is all going to be on you”… It gave me a lot of confidence and it really pushed me. Ever since then he has always been someone I can go to for advice”

You famously declared yourself the ‘EST of NXT’, and now the ‘EST of WWE’. Can you explain to people who don’t know, what that means?
“The ‘EST of WWE’ means that I am a hybrid athlete. I’m not just good in one area, I’m not just good at one thing, I’m not just strong, I’m not just someone who can go in there and do flips and be a showcase athlete. I’m someone who can do it all. I’m not just average in different areas, I’m the best in every single area. I’m the strongEST, the fastEST, the quickEST, the roughEST, the greatEST, the smartEST, I’m the bEST. All those end in EST. I just see myself as being the absolute best in every single area that you can think of.”

You’re a Superstar with a host of skills, one of which is making your own gear. Has that always been a passion for you? Which ring gear have you designed that means the most to you, and why?
“I have been pretty creative and pretty hands on my whole life. I get it from my dad who is always doing something, always making something. My mum is the same way. They are super creative and I just grew up in that environment. I used to sew when I was younger, my mum had this little Christmas cookie jar that had everything in it but cookies. At first I started sewing pillow cases together, I didn’t even know what I was doing, but it carried over into High School and I used to sew and make my own outfits… It carried over into WWE because I do everything the best and I do everything myself, it’s a huge part of my character. Probably my favourite gear is my Black History Month gear that I wore at NXT TakeOver: Portland. Black History Month is really important to me because I really feel that Black history is American history is World history, and I’m very passionate about that. So that’s probably my favourite gear that I’ve made and it has the most sentimental value to me.”

Do you see your position as a WWE Superstar carrying a responsibility to set an example for young girls and women around the world?
“The further along I get in my career the more I see that I do have a responsibility and I take that very seriously. Especially with women and young girls we are often taught to shrink ourselves, and that is a big part of my character is to never shrink yourself to soothe anyone’s insecurities, you never dim your light for anyone. You go out there and you shine bright, it’s even in my theme song: “watch me shine now”. It’s something that I really want to stress to young girls, especially within the community that I come from… Go out there and show them who you are and don’t hold back. I hold that responsibility very close to my heart and it’s not just for young girls or for women, it’s for everyone. You have to be your biggest supporter, you have to be your biggest cheerleader.”

What are Bianca Belair’s future WWE ambitions?
“The cliché answer is to be RAW Women’s Champion, or if I’m on SmackDown to be SmackDown Women’s Champion, or to eventually be NXT Women’s Champion. Of course, I want to be the Champion on all three brands at some particular time but, honestly, I just want to go out there and leave an impact no matter where I’m at. I feel like I did that with NXT, I left an impact. When people think back to this era in WWE history I want to be one of the names that pops up as one of the key players regardless of if I’ve won one match or one hundred matches. I want to leave a legacy, I want to leave an impact.”

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World champion Lewis Hamilton said Formula One's Coronavirus suspension had left a "big void" in his life as the sport waits to see if it can return in July. Hamilton, who began go-karting as a child and has risen through the ranks of motorsport, said he misses racing daily after the F1 season failed to get underway. "I miss racing every day. This is the first time since I was eight that I haven't started a season," the British Mercedes driver posted on Instagram.

"When you live and breathe something you love, when it's gone there's definitely a big void. But there's always positives to take from these times." The first practice session of the year was just hours away when the season-opening Australian Grand Prix was scrapped in March, triggering a succession of cancellations. F1 bosses are now hoping to start the delayed season at the Austrian Grand Prix on July 5, while fans will be barred from the British Grand Prix on July 19.

However, Hamilton said the virus shutdown—which has all but closed down professional sports and dramatically slowed economic activity—was not all bad news. "Right now, we all have time in the world to reflect on life, our decisions, our goals, the people we have around us, our careers," said Hamilton. "Today, we see clearer skies all over the world, less animals being slaughtered for our pleasure simply because our demands are much lower and everyone is staying in. Let's not come back the same as we went into this tough time. Let's come out of it with better knowledge of our world, changing our personal choices and habits."

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Evander Holyfield has announced that he will return to the ring to fight exhibition matches. The 57-year-old said in a tweet that the proceeds from his fight will go to Unite 4 Our Fight which provides funds to young people whose education have been disrupted by the coronavirus pandemic. "Are you ready? The moment you've all been waiting for...The Champ is back! ?? I'd like to announce that I will be making a comeback to the ring. I will be fighting in exhibition matches for a great cause: #Unite4OurFight. Learn more: http://unite4ourfight.org," he tweeted on Thursday.

"I'm training to promote a charity that's very close to me. Our #Unite4OurFight campaign aims to fill the void the pandemic has created on access to resources our youth needs for emotional development and education," said Holyfield in his website.

Holyfield last fought professionally in 2011 when he faced Brian Nielsen. He reigned as the undisputed champion in cruiserweight in the late 1980s and in heavyweight in the early 1990s and remains the only boxer to to win the undisputed championship in two weight classes.

He is also the only four-time world heavyweight champion, having held the WBA, WBC and IBF titles from 1990 to 1992, the WBA and IBF titles again from 1993 to 1994, the WBA title a third time from 1996 to 1999; the IBF title a third time from 1997 to 1999 and the WBA title for a fourth time from 2000 to 2001.

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This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever

Nihari Gosht. Pics/Sameer Markande

A wooden horse at the entrance of Basanti reminds us of Hema Malini's beloved companion, Dhanno, from the runaway hit Sholay. However, Twinkle Keswani of Silver Beach Entertainment and Hospitality says the theme has "nothing to do with the film. The name reflects the restaurant's inherent Indian roots."

Bhindi Naintara

The interiors, designed by Minnie Bhatt, are a burst of bright colours and yet, strangely soothing. A minimalist look, restrained use of wall decorations, generous space between tables, and French windows create an illusion of space.

Awadhi delights
A few Punjabi staples aside, the menu has a distinct bent towards Awadhi cuisine. Chef de Cuisine Salim Qureshi of the famed Qureshi gharana brings family recipes and secret ingredients to Basanti. Head chef Rohan D'Souza says, "Chef Qureshi would carry a bag of ingredients that he would guard fiercely. We coaxed him to share his secrets."

Sumit Kokate is the man responsible for Basanti's extensive paan menu

The starter, Galawat ke Kebab, (Rs 365), is where chef Qureshi shows off his Lucknowi roots. The lamb is cooked to perfection such that the medallions melt in our mouth, while the spices tantalise our taste buds. The Nihari Gosht (Rs 390), from the Subz aur Salan section of the menu, consists of generous portions of lamb that fall right off the bone. The gravy of yoghurt, cooked with ginger, saffron and other spices, makes the dish pungent and calming, all at once. We savour a few vegetarian dishes, too - Bhindi Naintara (Rs 270) and Paneer Do Pyaza (Rs 290) are comfort picks. The Dal Ek Khaas (Rs 250), which is slow-cooked for hours, with dollops of butter added at intervals, is a hit at the table.

Paan's labyrinth
Finally, it is time to savour the paan menu, which is peppered with curious names: Ice Paan, Fire Paan, Vanilla Paan, Pineapple Paan and Butterscotch Paan. The man behind the counter, Sumeet Kokate, previously worked at Tara Paan, a famous paan hangout in Nashik.

He proudly reveals that he was trained by 'guru' Tarasingh Shinde, who has supposedly created over 100 varieties of paan. Having learnt the ropes from the best, Kokate went on to experiment some more, while also borrowing from his guru. The result is a range of delicious betel-leaf treats. We start with the Blackcurrant Coffee (R85), where the leaf is dipped in a layer of melted chocolate. At first, we taste the sweet chocolate, but when we bite through the leaf, we experience a burst of flavours - fruity black currant and an after-taste of bitter coffee. The Fire Paan (R145) is all drama - cloves that hold the leaf together are set alight. You are to put the flaming paan right into your mouth to douse the flame. The fiery clove coats the palate, followed by kattha, gulkand, mukhwas, and other paan staples. The Ice Paan, on the other hand, is filled with crushed ice.

The Pineapple Paan (Rs 85) comes with a coating of the fruit and sugar paste. Inside, we taste sweetened coconut flakes, cardamom powder, gulkand, and mukhwas.

The establishment may have put out their disclaimers about Sholay, yet Amitabh Bachchan's gimmicky hit tune, Khaike Paan Banaraswala, comes to mind as we exit Basanti.

Opens: Tonight (7 pm)
Time: 12 pm to 3.30 pm, 7 pm to 1 am (from August 24)
At: 7/11, Meera Apartments, Juhu Versova Link Road, Seven Bungalows, Andheri West.
Call: 7045637722

Baah Gajor Gahori

Growing up in a conservative home in Imphal, Keisham Kunjakishor Singh, who goes by the names Keisham or Bung, wasn't allowed to cook chicken and pork in his kitchen. "My parents never stopped us from eating it but we couldn't cook meat inside our home. So, I would bring the stove to our courtyard, and smoke pork outside. I also remember learning how to smoke fish at the age of 10. That is considered vegetarian in most Manipuri homes," says the 35-year-old Manipuri fashion designer based in Mumbai, who moonlights as a home chef. This Sunday, he will offer a taste of both vegetarian and non-vegetarian fare from the northeastern state, at the pop-up titled Manipuri Chakhum, presented by Authenticook.

Singju

Take a veggie walk
The meal features 10 dishes, including Singju, a popular street snack served at female-run stalls known as potphams. It's a salad made using cabbage, lotus root and fenugreek leaves, laced with several herbs. For the mains, you can seek comfort in Mangal Ooti, a dal featuring whole yellow peas cooked with bamboo shoot, brought in from his native town. "I travel to Imphal every month and return with seasonal herbs, black rice, bhut jolokia and spices like bay leaves, Chinese chives and ginger. We grow most of them in our backyard," says Keisham.

Chakhao Kheer

He'll use the pungent chive leaves in Maroi Bori Thongba, a curry with black gram and lentil dumplings, while the other spices will be used in Kangsoi, a popular Manipuri version of a stew made with fresh, seasonal vegetables like tomatoes, cabbage and potatoes. "I grew up on this stew, and sticky rice. I'll use my mother's recipe to make it," he adds.

The food will be served with sticky rice

Also on the vegetarian menu is Chamfoot, a simple, steamed vegetable salad. Keisham has prepared accompaniments like Soibum Iromba (fermented bamboo shoot chutney) and Kanglayen Iromba (dry mushroom chutney).

Know the difference
The non-vegetarian menu stars Baah Gajor Gahori Tender, where chunks of pork are cooked with bamboo shoot and bhut jolokia chilli. "The Manipuri style of cooking pork is vastly different from Naga pork, which usually is just boiled or steamed. We use several spices to cook the meats. I make my own spice mix with coriander, cumin, fenugreek seeds, and asafoetida."

KK Singh aka Keisham

Similarly, Yen Thongba, or chicken curry, is prepared by shallow frying the meat first and then boiling it in water to thicken it as gravy. The pop-up also features Nga Ataoba Thongba, comprising Rohu fish that is fried and curried in tomato. Keisham will also offer sticky rice that has been wrapped and cooked in lotus leaf. "It's the most traditional way of cooking it. The leaf infuses an aroma into the rice. For dessert, there's Chakhao Kheer cooked with black rice. It's something my father would cook for us in the afternoons when we were kids," reminisces Keisham.

On: August 27, 1 pm
At: Authenticook Underground Studio, Chembur
Log on to: authenticook.in
Cost: `1,050 (vegetarian); `1,250 (non-vegetarian)

Mawa modak

Modak is Ganesha’s favourite dish and therefore, Ganesh Chaturthi celebration is incomplete without this Indian sweet. Modak has evolved with time and is now available in myriad forms, including steamed and fried forms. Thanks to restaurants and chefs in Mumbai, who are taking initiative to give a tasty twist to the traditional sweet dish.

This year on Ganesh Chaturthi, Executive chef Kamlesh Rawat of 180 Degrees Grand Sarovar Premiere in Goregaon has prepared a massive 5kg Mawa Modak to mark the occasion. The modak will be there on display until Sunday, August 27. Do not forget to drop in to take a glance of this mighty modak.

5kg Mawa Modak at Grand Sarovar Premiere

Read the recipe of the modak here:

Prep time: 30 minutes
Cooking time: 40 minutes

Ingredients:

1. 3Kg Mawa(if hariyali mawa is good texture)
2. 1.5 Kg sugar or add as per taste
3. 200 Gm. Cardamom powder
4. 10 Gm. Saffron
5. 200 Gm. Ghee for Modak greasing

Method:
1. Heat pan in low flame and put mawa on it. As the mawa starts melting, keep stirring it on low flame.
2. When the mawa begins to melt add sugar in it and stir again.
3. When the mawa starts bubbling, add cardamom and saffron in the mixture.
4. Keep stirring on low flame until the mixture starts leaving the bottom of pan.
5. Transfer the mixture into a big bowl and wait for it to cool.
6. Place the mixer on a greased plate and mould it in the shape of a modak.
7. Garnish with saffron on top and the Mawa Modak is ready to be served

Where: Grand Sarovar Premiere, AK Plaza, SV Road, Goregaon West, Mumbai

This week seems to have done justice to the Indian and Parsi food. From Awadhi cuisine to egg variants, several new restaurants in the city are offering delicious fares, which are perfect to tantalize your taste buds with during the weekend.

.

1. Basanti: The menu has a distinct bent towards Awadhi cuisine. Chef de Cuisine Salim Qureshi of the famed Qureshi gharana brings family recipes and secret ingredients to Basanti. In Galawat ke Kebab, the lamb is cooked to so much perfection that the medallions will melt in your mouth, while the spices will tantalise our taste buds. The Nihari Gosht consists of generous proportion of lambs and makes for another good non-vegetarian option. While vegetarian dishes like Bhindi Naintara and Paneer Do Pyaza are comfort picks, the slow cooked Dal Ek Khaas happens to be a major hit. One of the striking items on the menu card is the paan. Ice Paan, Fire Paan, Vanilla Paan, Pineapple Paan and Butterscotch Paan, the man behind the pan counter has a lot to offer.
Where: 7/11, Meera Apartments, Juhu Versova Link Road, Seven Bungalows, Andheri West

2. Ministry of Eggs: This is a new egg-centric quick service restaurant located in the food court of a mall in Ghatkopar. Here, the menu is a delight to all egg lovers. The Egg Lasan Kachchu is a unique offering at this food outlet. The French Toast Sandwich Egg Rolls are perfect mess free bites. On the other hand, Parsi favourites Salli Par Edu and Akuri on buttered toast make for a good start to the egg trail. Egg Paaplet, Egg Lahori and Egg Mamna are three other offbeat delicacies that are worth savouring at the outlet.
Where: Third floor, R City Mall, Ghatkopar West

3. Monkey Bar: This restaurant in Mumbai makes its mission to serve breakfast anytime of the day, and by night. Dubbed Breakfirst Plus, this Sunday-only, all-day brekkie bonanza is a feast with a twist! One of their big-ticket dishes is Lord Cubbon's Vice, a traditional English breakfast. Egg lovers can dig into the EggHead section that offers everything from scrambled eggs to their interpretation of the Parsi staple — Curried Akuri with Malabari Paratha. For those who prefer a saccharine-heavy breakfast, there's always Cinnamon and Toffee Pancakes along with French toast. The menu also offers perfect hangover cures with signature breakfast cocktails like the Bloody Monkey, and thick shakes and fresh juices.
Where: Monkey Bar, Summerville, junction of 14th and 33rd road, Bandra West.

It's a long weekend and any long weekend is incomplete without a feast. Take your pick and drive to the joints for an ultimate food trail in the city.

Tofu for Ganesha
This vegan, gluten- and sugar-free modak is bound to get the fitness freak interested. A blend of tofu, almond flour, coconut powder and soya milk, with a whiff of cardamom and saffron, makes this made-to-order eat delicious to the core.

Time: 12 pm to 1 am
At: Dishkiyaoon, ground floor, The Capital, Bandra Kurla Complex Road, Bandra East.
Call: 8291139404
Cost: '350 plus taxes for five modaks

With love from Manchuria
Enjoy the piping-hot and deep-fried Manchurian Modak that oozes with Chindian flavours or opt for other savoury varieties like Dahi Modak Chaat, Matar Samosa Modak and Hara Bhara Modak at a 10-day chaat festival.
Time: 12 pm to 10 pm at Dillie Heart, Nalanda Co-op housing Society, Evershine Nagar, Malad West
Call: 28800781
Cost: '99 (for a plate of five pieces)

Do the tutti frutti
If you love a dose of colourful tutti frutti, this mawa modak with a mix of the confectionary is what you need. They offer 20 variants, including Chocolate Chips, Gulkand, Roasted, and Mathura Modak.
At: Puranmal restaurants at Juhu, CSMT, Chandivali, Khopoli and Ghatkopar.
Call: 8080806749 (CSMT)
Log on to: puranmal.com
Cost: '121 for six modaks

Break it open
Try D:OH! Dak, a hollow chocolate modak filled with ice cream brownie and chocolate sauce, served with a side of hand-churned modak ice cream featuring jaggery, coconut and dry fruits.
Till: September 5 Time 9 am to 1 am
At: D:OH outlets in Kamala Mills, Lower Parel and Fun Republic Mall, Andheri West
Call: 62372830 (Lower Parel)
Cost: '299

For gooey goodness
Here's an artisanal version of your regular festive favourite - this modak has a filling of caramel and tender coconut, all encased in a shell of saffron mousse. And to help you maintain your vegetarian diet, it's egg-free!
Time: 10.30 am to 12.30 pm
At: Toshin, first floor, IVY Restaurant & Banquets, GM Road, Amar Mahal, Chembur West
Call: 67982298
Cost: '260 per piece

The anti-dairy bite
Sworn off dairy products and unable to enjoy mawa modaks? Order the decadent Chocolate Cranberry variety, which includes oats laced with cocoa and bits of tangy-sweet berries. It isn't just vegan but gluten- and sugar-free too.
Time: 9 am to 9 pm at Buddha Bowl, Hill Road, Bandra West
Call: 33126724
Cost: '360 (for a box of 11)

From Korea, with love

An Asian take on the classic cocktail, the Kimchi Mary features the Korean condiment and sticks of cucumber frozen into ice blocks.
Time 12 pm to 1 am
At Hello Guppy, Godrej-BKC, G-Block, BKC, Bandra (East).
Call 26534720
Cost Rs 300 plus taxes

Beloved bacon

Two of our loves — bacon and cocktails — come together in this Smoked Bacon Bloody Mary, which pairs perfectly with your slice of thin-crust pizza.
Time 11.30 am to 1 am
At Woodside Inn outlets in Andheri West and Colaba. CALL 26328963
Cost Rs 545 plus taxes

Peppered with pepperoni

Love your slices of pepperoni? The Mary Peppins, made with chicken pepperoni infused vodka, sweet chilli sauce and sea salt water is tailor-made for you.
Time 12 pm to 12 am
At Lemon Leaf, 4, Mandlik Road, Colaba.
Call 22020616
Cost Rs 450

Melon in the mix

A little sweet and little spicy, this Watermelon Bloody Mary sits pretty in a jar,
and sweet on your palate.
Time 9 am to 1 am
At Jamjar Diner outlets in Versova and Bandra West.
Call 26358880
Cost Rs 380 plus taxes

Recipe for a classic Bloody Mary
Ingredients
120ml tomato juice
60ml vodka
10ml lime juice
2–4 lime wedges
4–5 drops of Tobasco sauce
4 – 5 drops of Worcestershire sauce
3 – 4 ice cubes
Salt, to taste
Celery/green chilly for garnish

Method
Rim a roly ploy glass with a lime wedge and salt.
Add ice cubes, Tobasco sauce, Worcestershire sauce, lime juice, tomato juice and vodka.
Garnish with celery and/or green chillies.
Recipe courtesy Binny Dhadwal, bartender and consultant

Why so special?

Spanish festival La Tomatina is held annually in the eastern town of Buñol on the last Wednesday of August. The event, where people throw tonnes of tomatoes at each other, is the result of a public brawl that took place in 1945. The festival gained much popularity in India post the 2011 Hindi film, Zindagi Na Milegi Dobara.

I scream for beer-cream


This is the stuff beautiful dreams are made of. The Candied Hazelnut and Beer Ice Cream is made using the popular Indian brew, Bira, with fresh vanilla extract. We sure are ditching our diets for more scoops of this.
Time 12 pm to 3 pm, 7 pm to 12 am
At Arth, Pinnacle House, PD Hinduja Marg, 15th Road, Bandra West.
Call 9594060038
Cost Rs 300 plus taxes

For the child in you

Come summer, and munching on cookies and slurping popsicles was the norm for idling away vacations. Relive those days with these Craft Beer Popsicles served on a bed of cookie crumble. They are made from the in-house Ace beer, a French apple cider that has a mild apple champagne taste. This beer on a stick wins our vote.
Time 12 pm to 1 am
At The White Owl, One Indiabulls Center, Lower Parel.
Call 24210231
Cost Rs 195 plus taxes

Brownie points for this

Stout lovers shouldn’t give this a miss. Munchies is a gooey chocolate brownie made with stout and served with a scoop of ice cream on the side. Craving more? It comes drizzled with a decadent chocolate sauce made with stout.
Time 4 pm to 1 am (Monday to Friday) and 12 noon to 1 am (Saturday and Sunday)
At Brewbot, Morya Landmark 1, Andheri West.
Call 39698091
Cost Rs 385
Plus taxes

Shake it off

This milkshake is surely going to bring the boys to the yard. Beery Eyed is a milkshake made using beer, ice-cream and orange juice. They also serve wine milkshakes for
connoisseurs.
Time 10 am to 1 am
At All D:OH! outlets
Call 62360451 (Andheri)
Cost Rs 269

Are you looking for food and drinks with twists? Then refer to our list of this week's top three restaurant picks:

1. The Bowl Box: This recently opened takeaway in Mahim delivers meal boxes in a variety of cuisines, which transport you from Asia to Italy. The Bowl Box dishes out an extensive menu with Asian, Indian, Italian and even Mediterranean meal boxes. In addition, they have options for 8-inch pizzas, rolls, appetisers, the kids' menu, stuffed pav, salad bowls, tandoori cuisine, and a separate one-bowl meal section too. Bowl meal of Chilli Chicken Rice, Chicken Fry, Kheema Mutter and Barbecue Chicken Wings are worth ordering from this new eatery. Though you may find few lapses in the meal, yet the Bowl Box’s delicious treats at reasonable rates will leave you content at the end.
Where: Kapad Bazar Lane, Opposite Paradise Cinema, Mahim, Mumbai

2. Dishkiyaoon: The restaurant in Bandra Kurla Complex is serving modaks with a twist, thanks to the ongoing Ganesh festival in Mumbai. Tofu modak at Dishkiyaoon seemed interesting and is worth a try if you are looking for an offbeat modak recipe. This vegan, gluten- and sugar-free modak is bound to get the fitness freak interested. A blend of tofu, almond flour, coconut powder and soya milk, with a whiff of cardamom and saffron, makes this made-to-order eat delicious to the core.
Where: ground floor, The Capital, Bandra Kurla Complex Road, Bandra East

3. Hello Guppy: The chic eatery at Bandra Kurla Complex will leave you in twists with its offbeat version of the classic Bloody Mary. It has given an Asian take on the classic cocktail and named it Kimchi Mary. The Kimchi Mary features Korean condiment and sticks of cucumber frozen into ice blocks.
Where: Godrej-BKC, G-Block, BKC, Bandra (East)

Quench your thirst, binge on crunchy fries and get a taste of tofu modak this weekend in the city. 

There is always the lure of savouring dishes not available to others; something with a limited edition feel, a sense of secrecy. Most restaurants have off-the-menu dishes, and reasons for their classified nature can be anything from the chef wanting to surprise his patrons to the lack of constant supply of a particular ingredient. Here's a curated list of dishes from across city eateries that chefs won't readily tell you about. Regulars would know, of course, and now they are all yours to try.

Pita pocket
At: Henpecked, Kala Ghoda

Mini pita pockets are cooked in a traditional Neapolitan oven where the "torched wooden logs take up the heat of the dome-shaped oven up to 600 degrees", says head chef Ajay Thakur. The heat transforms the simple pita pocket into what's best described as a Mediterranean phulka. "We stuff it with farm fresh veggies or meat." Thakur learnt to prepare the dish during a trip to Dubai. "That's where the idea struck me. Anything between pita breads is worshipped there," he says. Since it's easy to make, there's hardly ever a chance of it not being available if you ask for it.

Why off the menu? "It is good to surprise your customers. Since the dish employs a unique technique, we like to keep it a secret special."

Beetroot Ice Cream
At: Su Casa, Bandra

When chef Dev Rawat concocted a recipe for the Beetroot Ice Cream, he knew it wouldn't be up everyone's alley. Rawat, who did not want to tamper with the original flavour of the vegetable has, therefore, kept the dish moderately sweet with little sugar.

While he does recommend it, the orders don't exceed five a month. "I have a penchant for the quirky, so it's fine if it's not popular," he says.

Why off the menu? "For any dish to have a place on the menu, it must do justice in terms of sales. Besides, it takes an unusual palate to enjoy roasted beetroot ice cream."

Grilled Kangaroo Fillet With Grilled Baby Spinach and Potato Salad 
At: Estella, Juhu

It was during a trip to Australia that Chef Rohan D'Souza tasted the grilled kangaroo for the first time. "I especially liked the way the Australian chefs play with meat preparations," says the head chef at Estella. His curiosity to learn new cuisines and experiment with dishes motivated him to replicate it at the restaurant. The dish is recommended to guests depending on the availability of meat. "Mostly Australians based in Mumbai choose this," he says. Served with grilled baby spinach, sauce café de paris and warm mustard potato salad, the grilled kangaroo fillet tastes similar to buffalo meat, he says. "It has a wonderful taste that adds a lot of flavour without being overpowering."

Why off the menu?
"Kangaroo meat doesn't come cheap. It's about R4,500 a kg, and is a rare meat available only in Australia."

Bhut Jolokia Chicken Sandwich
At: Dive, BKC

Chef Munawar Taher Peerzade, who heads BKC's Dive, often sees patrons reaching for the tissue box after taking a bite of the Bhut Jolokia Chicken Sandwich. He introduced the item on the appetisers menu when the restaurant launched early this year, but realised it might not be everybody's cup of tea. "I was forced to take it off, because not everybody has a threshold for spice," he says. The bhut jolokia chilli is a hybrid chili pepper cultivated in Arunachal Pradesh, Assam, Nagaland and Manipur, not easily available in Mumbai. At the restaurant, the chillies are ground into a paste along with other spices to whip up the base sauce for the sandwich.

Why off the menu? "We get the oddball customer who asks for something fiery, so I realised it makes for a good off-the-menu chef's recommend snack."

3 Bean Paella
At: Luca, Lower Parel

This Spanish dish, we are told, is prepared in limited quantities at this newly opened restaurant in Mathuradas Mills. "There are several other bean-based dishes on the menu. This one is only available under chef's specials on specific days. It is, however, available to anyone who asks for it," says head chef Shankar Kokkula. But it's not an eat that can be customized. "It is meant to be had the way it is made, because it is a chef's special." The dish packs in a punch of pulses, loaded with haricot beans, black-eyed beans, kidney beans, green peas and rice, served in a bowl. "It's a free-style dish; you can add vegetables as per your choice and availability of ingredients. The core preparation, however, remains as is. We add paprika for that added fire." This is Kokkula's own spin to the Spanish staple.

Why off the menu? "I have been a fan of the Spanish delicacy and wanted to experiment with it. I didn't include it on the menu since I wished that it be made available on select days."

Honey Darsaan
At: Four Points by Sheraton, Navi Mumbai

It was as a rookie chef that Ashvini Kumar, now executive chef At Four Points by Sheraton, in Navi Mumbai, picked up the recipe of Honey Darsaan, a Chinese Dessert made with fried wonton noodles. Here, the noodles are drizzled with honey and sesame seeds and accompanied with a scoop of vanilla ice cream. Although the chef's favourite, it lost out to other desserts during a menu revamp, and was replaced with Granny Smith Apples and Toffee Ice Cream. But like Kumar, there are a few guests who
dig the dessert.

"We get around 10 orders for the dish," he says.

Why off the menu? "What happens with fast food desserts is that it's an extensive spread, and you can't have them all on the menu, because it creates clutter."

Chef Yogen Adep with Jack Daniele spare ribs. Pic /Sameer Abedi 

How do you get the shine in that sauce?" I ask chef Yogen Adep, while he throws in butter into a barbeque sauce to paint his spare ribs.

"A demi-glace is a sauce that has acquired a shiny texture after being reduced to 50 per cent of its quantity," says the chef de cuisine at Luna, St Regis. On his new Back to Classics menu, are Jack Daniel Spare Ribs, Black Cod Aqua Pazza and Chicken Cordon Bleu. While the spare ribs get a reduced whisky glace, the black cod is poached in a broth of sea water, tomato and stock. The Chicken Cordon Bleu, which is crunch chicken folded with a layer of ham and cheese mousse, gets a demi-glace brush. "Butter, and lots of it," he says is mainly responsible for the shine. But, make sure the butter is chilled, and when you mix it, the pan should be off the flame. "If not, the sauce will curdle," he explains.

The demi-glace he makes has taken 48 hours to make. "I roast the bones, add onion, carrots, leek and celery with lots of garlic and sauté it all with some rosemary, thyme, salt and pepper. In a pot, I deglace red wine and add the bones with chilled water and cook it for two days over a slow flame. The ice extracts the marrow and wax from the bones. We reduce the sauce, strain it and then make the demi-glace with butter," he says.

Then, he offers a short cut. "Sear the lamb rack, take it off the grill. In a pan, reduce some red wine, add flour and cold butter to it. Let it thicken and your demi-glace sauce is ready!"

Fabien Mason (centre) with Jane (left). Pics/Mason & Co, Danda Food Project

Did you know that for most its 4,000-year history, chocolate was consumed as a bitter beverage rather than as dessert? To see the various other ways in which cacao can be consumed, sign up for a pop-up dinner organised by Danda Food Project, in collaboration with organic chocolate brand Mason & Co.

Aditya Raghavan, cheese consultant and co-founder of Danda Food Project says, "The idea for this came about when Anandita [Kamani, co-founder] and I were discussing how astounding it is that we get beautiful dark chocolate from this plain-looking pod. We started doing some research, and that led us to Jane and Fabien Mason's Auroville set-up."

The result is a 10-course meal that takes you on a journey of tasting everything from the cacao fruit to the decadent chocolate that comes out of it. Most of the menu is shrouded in secrecy, and will only be revealed to diners on the day. "We want people to be excited by it when they see it," explains Raghavan, adding that there will be options for vegetarians and vegans, too. Without revealing too much, he gives us a sneak peek into what we can expect.

"The first course is a sorbet made with the pulp of the cacao fruit. We sourced close to 30kg of it from a farm in Kerala," says Raghavan, adding, "Very few people have actually tried the fruit. It tastes like a cross between a lychee and mangosteen." Another dish will make use of cocoa nibs, while a third will feature rich cacao butter. "For the sixth course, we have used 10-day aged molé [a savoury, chocolate-based sauce from Mexico] to create a dish," he shares.

Six of the 10 courses are savoury items, after which the desserts will start coming in. There will be nine drink pairings through the meal. Six of these will feature wine, while Abhishek Chinchalkar of Bombay Duck Brewing (and third co-founder of Danda Food Project) will be serving a Chocolate Stout.

"The tenth course is a digestif, featuring two items, Coffee as Chocolate, and Chocolate as Coffee. For this, we've played around with coffee beans and cold-brewed coffee to give you what looks like chocolate but tastes like coffee," says Raghavan.

Those who miss this pop-up need not worry, as Raghavan and Kamani will host a repeat meal at their Khar home on September 12.

On: September 7 and 9, 8 pm onwards
At: Magazine Street Kitchen, Devidayal Compound, Gupta Mills Estate, Byculla East.
Log on to: insider.in
Cost: Rs 5,000 to Rs 5,500

Alleppy Prawns Curry in Spicy Rosemary Warqi Taco

It's hard to miss London Taxi standing tall at a corner of Kamala Mills. The facade of the three-level gastropub, which opens this Saturday, might seem like it’s bovine inspired but a close look reveals a map of London, the city that serves as an inspiration for this pub, with the river Thames running through it.

The 6,000-sq ft property is helmed by ad filmmakers Vivek DasChaudhary, Sanjay Shetty and Ricky Singh Bedi, with Dhaval Udeshi as the managing partner. The first things we notice when we enter are the custom-made, taxi-shaped tiles. The bar features cab grills lining the front. Colourful pipes run across the ceiling, to form a map of the London Underground. The table tops are printed with artwork inspired by Abbey Road.

Sherlock in a Pickle

The London inspiration continues on the menu, albeit in a less obvious manner. It has a wild mix of cuisines (think Prawn Thai Broth, Moroccan Fish Tikka and Madras Curry Scotch Egg). Chef Nagraj Bhat says the menu speaks of London’s cosmopolitan nature, and stories from his time spent there. The south Indian dishes are an ode to his mother’s cooking. Everything is made in-house, including the sausages, sauces and breads. Ami Shroff, who has created the bar menu, informs that the infused liquor and shrubs are made in-house too.

Bhat picks some of his favourites for us to try. The first is Truffle-scented Dark Chocolate Caramelised Cauliflower Veloute ('260).

A soup is not something we would normally have at a pub, but the dark chocolate flavour, heightened by the bitter-sweetness of the caramelised onion, makes it a must-try. From the salad spread, we are served Cajun-spiced Prawn and Kale Chips Salad ('385). Grilled pieces of spicy pineapple add a punch to the dish, with drops of mango jalapeño coulis offering a sweet-and-spice combination.

By now, Shroff is ready with her cocktails, the first concoction being The Trip ('725). A pleasant woody flavour of turmeric envelopes our palate, thanks to the gin infused with the healthy ingredient. Saffron honey water and fresh orange add to the unique flavour.

It is followed by Sherlock In A Pickle ('675). The savoury cocktail features Earl Grey-infused vodka mixed with wine-beetroot reduction, sweet lime juice and pickled gherkins — inspired by the culinary favourites of the fictional sleuth. Beer lovers can opt for Picadilly Circus ('450), made with lager, espresso and cocoa-infused whisky with bitters. There is a section dedicated to gin and tonic and martinis for the Londoner in you. Only paper or metal straws are offered, to reduce plastic usage, a move that we wholly approve of.

Our food picks also include Alleppy Prawns Curry in Spicy Rosemary Warqi Taco ('580), Truffle Scented Welsh Rarebite Doughnut ('365), which makes for a great bar bite, and Theecha Tepenade Flatbread ('575) made with beer-fermented flatbread. For dessert, try their Banana Rum and Toffee Parfait ('465).

With intriguing decor, a crowd-pleasing menu and unique cocktails (which are heavy on the pocket), London Taxi is revving up as the newest entrance in the restaurant race at Kamala Mills.

Opens on September 9, 6 pm to 1 am At Kamala Mills, Trade World, Lower Parel.
Call 24951000

Twins Thomas and Mathias Sühring grew up in Berlin, which was then part of East Germany. Summer holidays were spent at their grandparents' farm, near the Polish border, harvesting vegetables and fruits, and feeding ducks, chicken, and pigs.

"We derived immense joy from going to the forests to pick berries and mushrooms, and fishing in the lakes nearby. As kids, it was nothing short of an adventure. We feasted on our grandmother's cooking. It was special to see how she got the family together at the table," says 40-year-old Mathias in an email interview from Bangkok, where the duo runs Sühring, which has placed 13th on the Asia's 50 Best Restaurants list this year.

They first arrived in Bangkok in January 2008 to helm the kitchen at Mezzaluna -- the city's highest restaurant, located on the 65th floor of Tower Club in Lebua. Next week, they will be at The Taj Mahal Mumbai for a pop-up that runs from September 13 to 17. But, before that, they share the story of what brought them to Mezzaluna and how it led them to launch their own brand.

Excerpts from the interview:

Did both of you want to become chefs?
Thomas: Our parents made us realise how much we loved the time we spent on the farm, harvesting and preparing food
with our grandparents. They suggested we explore the idea of becoming chefs since Germany was finally united by the time we turned 19, and we had the freedom to travel to wherever we wanted. We trained in different hotels in Berlin and earned a diploma after three years. We took a trip across the country in our car and visited all the three-Michelin-starred restaurants to apply for a position.

But no one was interested in hiring us.

Our journey towards becoming professional chefs began when a chef named Sven Elverfeld, from Aqua at The Ritz Carlton in Wolfsburg [Germany], called us.

What led you to launch Sühring?
Thomas: Five years ago, we realised that starting our own restaurant would allow us to fully express ourselves. We knew
Gaggan [Anand, celebrated Bangkok-based Indian chef] since 2008, when we were working at the same hotel in different capacities. He had always been encouraging us to open our own place.

We launched Sühring on February 22, 2016, which also marks the birthday of Gaggan, our partner and friend.

Sühring is 13th on the Asia's 50 Best list. What is the secret behind its success?
Mathias: We never expected Sühring to rank so high on the list within a year of its launch! The atmosphere of a restaurant
goes a long way in establishing a bond with the guests. We ensure that our guests feel comfortable, as if they are visiting an old friend. Hence, we live at the restaurant, to create a warm and relaxed atmosphere. What's better than great food in a homely set-up?

What, according to you, constitutes modern German food?
Thomas: For a long time, Germany wasn't considered to be a country of culinary excellence. The cuisine is often labelled as boring, heavy, fatty, and fixated on meat. But there is so much more to it than just salted pork legs, sausages, potatoes or sauerkraut. We incorporate modern cooking techniques into traditional methods to transport diners to another culinary generation. The result is perfect -- simple execution with robust flavours.

There is a notion that twins think along similar lines. Does this happen with the two of you in the kitchen?
Mathias: There have been instances when both of us have thought on a similar line without having talked about it. We ensure that we openly share ideas and thoughts that work in our favour.

What's your brotherly bond like?
Mathias: We have a respectful and professional equation at work. We discuss all new dishes together. Often, we have a similar view and when we don't, we let the dish take shape, and give it a fair chance. What's important is that we learn every day. Currently, Thomas takes care of cooking hot food items and I focus on preparing cold
ones, including pasties.

What's in store for Mumbai?
Thomas: We are presenting our signature dishes, like Frankfurter Grüne Soße, a sauce that originated in Frankfurt and is made with seven different herbs. We will also bring our two-and-a-half-year-old sourdough to Mumbai to bake authentic German breads, which will be part of the menu. Another dish, called Brotzeit, will have butter churned from lacto-fermented cream and flavoured with wild garlic leaves. Also on the menu is a traditional noodle dish, called Spätzle, from the Black Forest
region of Germany. This one will be served with mushrooms and fresh truffles.

Has Gaggan given you advice for this trip?
Mathias: He told us to enjoy his country and its incredible people.

Be it starters or desserts, restaurants in Mumbai are leaving no stone unturned to bring out innovative dishes on the platter for our foodie folks. While looking out for the top restaurants in the city who are giving a twist to the usual food and drinks, we came up with these three options. Find it out here:

1. Vegan Burger Kitchen: If you are looking out for vegan burgers and if you live around Bandra, then you're in luck, thanks to this new delivery service. At present, the menu offers nine burgers, each different from the next. All these burgers are made using locally sourced, organic produce. Asian-style Sweet Potato and Peanut Burger, The Crispy Eggplant Burger, The Unmeat Burger and Mushrooms and Beet Burger are some of the specialities you will enjoy at this all-vegan burger joint. The menu also lists beverages like iced tea and cold brews, as well as two desserts.
Where: Pali Hill, Bandra West

2. London Taxi: The gastropub stands tall at a corner of Kamala Mills and looks somewhat like a bovine inspired but a close look reveals a map of London. . Colourful pipes run across the ceiling, to form a map of the London Underground. The tabletops are printed with artwork inspired by Abbey Road. The menu has a wild mix of cuisines (think Prawn Thai Broth, Moroccan Fish Tikka and Madras Curry Scotch Egg). Everything is made in-house, including the sausages, sauces and breads. Food like Cajun-spiced Prawn and Kale Chips Salad, Truffle-scented Dark Chocolate Caramelised Cauliflower Veloute and drinks like The Trip and Picadilly Circus are some of the chefs favourite that you too can try. The Banana Rum and Toffee Parfait is a must try for dessert.
Where: A Wing, Ground Floor,Trade Centre, Kamala Mills, Lower Parel

3. The White Owl: You will now have the perfect excuse to have beer for dessert, too, with a sweet preparations made using the fizzy brews. Come summer, and munching on cookies and slurping popsicles was the norm for idling away vacations. Relive those days with these Craft Beer Popsicles served on a bed of cookie crumble. They are made from the in-house Ace beer, a French apple cider that has a mild apple champagne taste. This beer on a stick wins our vote.
Where: Lobby, Tower 2 B, One Indiabulls Center, Senapati Bapat Marg, Lower Parel, Mumbai

There are various global versions of the food we eat, depending on the ingredients and regional produce. I have travelled around the globe and found, for example, that many countries have their own variations of our halwa.

Halwa refers to many dense, thick and sweet confections across South, Central and West Asia, North Africa, the Horn of Africa, the Balkans, Central Europe, Malta and the Jewish world.

Sesame halwa is popular in Balkan countries such as Poland and in the Middle East. In the Mediterranean region, sesame butter and tahini paste are the key ingredients, besides sugar or glucose. Eastern European countries like Belarus, Romania, Bosnia and Russia use sunflower seeds to make halwa.

While touring Turkey extensively to research for my book On the Kebab Trail, I found that they too have a halwa like our candyfloss called floss halwa. Floss halwa is a traditional sweet, made by flossing thin strands of halwa into a light confection. Made primarily of wheat flour and sugar, the strands are continuously wrapped into a ball and then compressed. The result is a halwa with a light consistency. It is made in regular and pistachio flavours.

The most popular form of halwa in Bahrain is a jelly-like sweet called halwa Bahraini, which is called rehash in Kuwait. In Egypt, halwa is a popular confection that is relatively inexpensive and comes in pistachio, chocolate and mixed nut flavours, though they are sesame seed based.

Sesame halwa is a classic dessert in Greece and Cyprus. Halwa-halvardeh is the Iranian name for their tahini-based halwa, which includes whole pistachio nuts. Ardeh is processed sesame in the form of a paste, usually sweetened with sugar. Halwa made with flour, butter and sugar is spread on a plate in a thin layer and is often flavoured with rose water.

Monish Gujral

Halwa came to Russia from Central Asia. Halwa containing bars, cakes or waffles (with or without chocolate, nuts or seeds) are now widespread.

Alva, as halwa is called in Serbia, is common to the whole region and popular at local church fairs around the country. Xalwo, a staple of Somalian cuisine, is a popular confection served during special occasions, such as Eid and wedding receptions. It is made with sugar, cornstarch, powdered cardamom and nutmeg, clarified butter and some local flavours, to enhance taste.

Aluva is served at the traditional Sri Lankan New Year in April. This halwa is generally made with rice flour and sugar. Cashew nuts are often added for taste. In Tajikistan and Uzbekistan, the traditional name for halwa is lavz. Soft sesame halwa is made with sugar syrup, egg whites and sesame seeds. Solid sesame halwa is made with pulled sugar, which is stretched, till it is white coloured.

Sesame is added to warm sugar and spread on large trays. As a child, I would get up early in the morning to go to Chandni Chowk’s Gurdwara Sis Ganj Sahib with my grandmother. I would wait for the halwa after it had been offered as prasad. I would tell my granny to get at least 5–6 portions. How I relished that taste!

Halwa is often cooked at home. There are many variations—sooji (semolina), whole wheat, gram flour (besan), besides carrot, raw papaya, pumpkin, fig and surprise, surprise, even egg.

The standard recipe for semolina halwa is referred to as ‘1:2:3:4’ as it comprises one unit of oil, two of semolina, three of sugar and
four of water.

In my opinion, carrot halwa is the ultimate Indian dessert, or should I say the king of Indian desserts. There could be nothing more perfect than a bowl of warm carrot halwa on a cold winter day.

The chewy, caramelised carrots, slow-cooked in an open pan for almost an hour are a heavenly treat in themselves.

Gajar Halwa
Ingredients (for 6 servings)
12 tender, juicy red carrots
3 tbsp + 2 tbsp ghee
25 cashew nuts, chopped
3 cups full cream milk
1/3rd cup condensed milk
2 tbsp seedless raisins
5–6 green cardamom pods, crushed
6–7 saffron strands
1/3rd cup sugar
To decorate
3 silver leaves

Method
Scrub the carrots well.
Trim both ends and scrap off the outer skin.
Grate the carrots.
Put 3 tbsp of ghee in a heavy-based wok over moderate heat.
Fry the cashew nuts, till light gold.
Remove and drain on kitchen paper to absorb excess fat.
Add the grated carrots and cook, stirring all the while, for 25 minutes.
Pour in the milk and condensed milk and cook over moderate heat, stirring occasionally till the mixture thickens and the milk is fully absorbed.
Add the sugar, mix well and stir for another 10 minutes, till the halwa thickens again.
Mix in the remaining ingredients, including the ghee and fried cashew nuts.
Cook for 5-10 minutes, till the halwa leaves the sides of the pan.
Transfer to a serving dish, decorate with silver leaves and serve hot.
Excerpted from On The Dessert Trail: Around the World in Eighty Desserts by Monish Gujral, Penguin Random House India

Under a canopy of yellow fairy lights that throw a reflection on the white pebbles as a musician doles out soft jazz tunes, the mood is set for brunch. Bartender Manish Solanki has created a line of beer cocktails, marrying clove and coriander notes with the orangy finish of Hoegaarden. We try the first one, a crispy wheat beer with lychee. One sip and we are sold. We stop only when we try another variation with chamomile tea. The final frontier is a beer sangria with a mix of passion fruit, elderflower and chopped fruits.

"The Mexicans love their chilled beer in the warm weather, but they also popularised the Michelada [made with beer, lime juice, and assorted sauces and peppers], inspired by the Bloody Mary. Indians, of course, have long consumed the German-inspired Shandy, mixing lemonade with beer," says Solanki.

A beer cocktail is a concoction that carries mixed notes of mixers, other alcohol and ingredients, with beer dominating the taste. Last month, Bandra's Olive Bar & Kitchen hosted a brunch in collaboration with Hoegaarden. To match steps with the beer cocktails, executive chef Rishim Sachdeva created a menu executing his favourite techniques of fermenting, curing, cooking at low temperatures, flash cooking, smoking, pickling, etc. "For the brunch, we incorporated orange, coriander and wheat in the menu.

For a fried chicken, we soaked the meat in a 2 per cent salt and orange brine; the dressing had fermented coriander stalks for acidity and bitterness to cut through the sweetness from beetroot crumbs. The orange-cured snapper dish was served with kombu and bunito dashi to bring out the umami. To this, we added coriander oil to enhance its flavour profile. And finally, we glazed the fish with sweet-sour orange butter," says Sachdeva, adding that his focus was on ensuring the food did not fall flat in front of the fizzy drink. According to Binny Dhadwal, founder of Drinq Barmen & Academy, beer cocktails haven't quite found a fan following yet.

"Consumption of any cocktail is a trend that's barely a few years old in India. It's most likely beer lovers who will be the first to head to a bar and order a beer cocktail,"
he says. To help you get ahead of the trend, we went drinking across bars to bring you the best beer cocktails to add to your bucket list.

Bourbon Beer Sour

The deep, pungent notes of bourbon meet the exotic kaffir lime leaf, topped with wheat beer. A road less
travelled, and distinctly different from any sour we have tried, this one should be savoured at leisure.
Cost: Rs 550
At: Dishkiyaoon, The Capital, Block BKC, Bandra Kurla Complex Road

Herbed Beer

This cocktail has the strong flavour of lager, with a light taste of apple. The ginger gives it a stronger effect and the cinnamon twist brings in some balance.
Cost: Rs 275
At: Lighthouse Cafe, Sunville Building, Love Grove Flyover, Siddharth Nagar, Worli

Thanda Garam

A bartender prepares Thanda Garam at Tamasha. Pic/Shadab Khan

Not for the weak-hearted, this one has vodka, tequila, mint leaves, triple sec and green apple. If you are looking for a night to forget, this one will see you through. While the alcohol packs in a punch, the mint and green apple make it a fruity experience we are likely to repeat.
Cost: Rs 695
At: Tamasha, ground floor, Victoria House, Lower Parel

Whiskey Sour

A bartender making Jacks Whiskey Sour at Agent Jack, Andheri. Pic/Satej Shinde

We take a stiff classic Whiskey Sour lover to try this one. Local Kingfisher beer joins the purist glass, and the first sip is orange, whiskey and the crispy, bubbly familiar comfort of beer. The drink is downed, and all we get is a nod. Don't go looking for a classic experience here. Enjoy this version when you are looking for variety.
Cost: Rs 420
At: Agent Jacks Bar, DE Mall, Veera Desai Road, Andheri (West)

Lager Passion

Ketan SS Gohel prepares the Lager Passion at Brewbot Eatery and Pub Brewery. Pic/Tanvi Phondekar

Golden yellow and cloudy haze, this cocktail has it all — vodka, passion fruit puree, peach schnapps, lime, salt and paprika in a Hefeweizen craft beer (Floating Head). What you get is a base taste of a wheat malt profile with banana, peach and accents of clove. The vodka cuts the bitterness from the beer, making it an aromatic drink that is easily palatable.
Cost: Rs 395
At: Brewbot Eatery and Pub Brewery, off New Link Road, Andheri (West)

Kaapi Stout and Gin Zen

When Navin Mittal, founder of Gateway Taproom. was in Prague, Czech Republic, three years ago — known for the highest per capita consumption of beer in the world, and as home to Pilsner — he tried a cocktail featuring a light and dark beer. "The malty sweet taste of dark combined with the crispy bitter of the light, offered the perfect balance. At Gateway, he offers a mean, frothy Kaapi Stout, spiked with the oatiness of Jim Beam bourbon. For those who want a lighter sip, the Gin Zen, which carries the natural taste of clove and banana, has a 30-ml shot of hard liquor.
Cost: Gin Zen Rs 480; Kaapi Stout Rs 540
At: Gateway Taproom, Godrej One, BKC

Take a break(fast)
We think this bar loves its guests because they even have a bunch of drinks called Hangover Cures. Vodka, whiskey or rum, whatever your poison, there's a cocktail for you, made with fresh ingredients such as passion fruit, tomato juice, citrus fruits and more, that will help you get going.

Cost Rs. 320 onwards
Time 9 am to 5 pm (only Sundays) at Monkey Bar, 14th and 33rd road junction, Bandra West.
Call 26005215

Fight beer with beer

Try this classic Michelada cocktail, which contains tomato juice for potassium, celery and salt for minerals and the bar's house beer which is low on carbonation. They also add their special taco sauce to make it tastier.

Cost Rs. 450 plus taxes
Time 4 pm to 1 am (Monday to Friday) and 12 pm to 1 am (Saturday and Sunday) at Brewbot, Morya Landmark 1, off New Link Road, Andheri West. Call 39698091

Need a coffee fix?

For several city slickers a cup of coffee equals to the start of the day. But for the morning after boozing, a simple cuppa is not enough. Try D:OH! Spronic, made with espresso and tonic water for a kick-start.

Cost Rs. 199 plus taxes
Time 10 am to 1 am
At All D:OH! outlets
Call 62360451 (Andheri)

Cold pressed wonder

Get the most of every ingredient to cure your hangover with this cold pressed juice made with watermelon, celery, beetroot and lime, aptly called Hangover Cure Juice.

Cost Rs. 190 plus taxes
Time 9 am to 1 am at Jamjar Diner in Versova and Bandra.
Call 26368880

For the smoothie junkie

The Gym Junkie smoothie seems to have it all to combat the morning after blues; toasted muesli to fill you up, bananas with complex carbs, to keep your energy levels high; honey to metabolise the alcohol and yoghurt to stabilise blood sugar, and fight nausea and hunger.

Cost Rs. 330 plus taxes
Time 12 pm to 10 pm at Café At The NCPA, gate no 2, Nariman Point. Call 67230110

Detox to the tea

If you can't do without your morning cuppa, try The Big Break Tea Blend by Tasse de Thé. It comprises organic white bai mudan, French lavender buds and lavender leaves that will detoxify your system.

Cost Rs. 1,025 for 50 grams (serves 48 cups)
log on to tdtworld.com

Mom's Butter Chicken Tikka Masala. Pics/Atul Kamble

When Cafe Delhi Heights sold its 2,00,000th Jucy Lucy Burger (Rs 445), the chain organised a competition at its outlets in Gurgaon, Delhi and Noida. Ashish Singh, the corporate chef of 13 of the outlets — with another one coming up on Janpath and Mumbai's first branch launching at Kamala Mills today — tells us that the winner ate two-and-a-half of the burgers, while the runners-up gave up at two and at 1.75. Consisting of a 250gm mutton patty, 70gm cheddar cheese topping and 15 to 20gm of jalapenos, respectively, all stuffed in a six-inch bun, this burger is definitely not for the weak-hearted. But if you love gastronomic challenges, it's a must-try. We make a mess when we try one, but relish the paprika-herbed patty with crunchy veggies and a cheesy aftertaste.

Panzanella Salad

A board displays 2,08,133 when we walk in, the number increasing with each Jucy Lucy sold. A look around the vibrant 80-seater space, opposite Farzi Cafe and cushioned between The Beer Cafe and Love and Cheesecake, reveals it to be family-friendly. The booths come with LCDs; there is a low-seating area for noisy groups and a bar section to slip into nightclub mode.

Owners Sharad and Vikrant Batra have also got Michael Swamy — who opened Nueva, a South American fine-dine, with the duo in Delhi — to create a recipe book based on the 80 dishes from the menu, which will be launched in Mumbai next month.

Anti-oxidant Smoothie

We start with ISBT Makhani Maggi (Rs 285), loaded with chunks of butter that melt into the creamy gravy. Our cholesterol level shoots up even before we take the first bite of the spicy, Indianised recipe that may receive scorn from Maggi purists. But we are surprised at ourselves for actually polishing off this bowl.

The Sushi Chirasa (Rs 825) — traditionally served as a bowl of sticky rice, with crabsticks, avocado, tuna, salmon and peppers tossed in — is completely avoidable as the sticky morsels fail to impress us.

ISBT Makhani Maggi

We cleanse our palate with a Nimboo Anardana Shikanji (Rs 205), which is garnished with coriander and embodies the best of a chatpata flavour.

By the time we reach the Eggs Benedict (Rs 375), we are wishing that the dishes went easy on the butter, since they are comfortingly palatable without it. The Benedict comes on a bed of moist croissant and bacon, and the yolk oozing out of it tempts us to dig in.

Jucy Lucy Burger

The croutons in the Panzanella Salad (Rs 375) are crunchy, and so are the French beans, broccoli and babycorn, flavoured with Parmesan and herbs. We also sip on an Anti-oxidant Smoothie (Rs 325), which has chia and flax seeds, strawberry and yoghurt.

Finally, slow claps and drum rolls for Mom's Butter Chicken Tikka Masala (Rs 625), please. This one's a family recipe, with the chicken smoked in the tandoor and tender to bite into. To our delightful surprise, the creamy tomato gravy is sans cashew nuts. The dish is served with hot naans and saffron-scented rice. Slightly tangy and spicy, this is one butter chicken that Mumbai's been craving for.

A 3D rendering of what The Bank will look like when complete

This is a scenario that's all too familiar to most millennials: it's the end of the month, and a colleague's farewell party comes up. The next morning, you realise you don't have enough money to last you till your next pay cheque. Turns out, two budding entrepreneurs from the city have a solution - a pub called The Bank.

Harsh Mav and Shaunak Mukherjee

"The concept is born out of the understanding of what being broke towards the end of the month feels like," begins Harsh Mav, who, along with childhood friend Shaunak Mukherjee, is launching a space where you can drink on a loan and repay it in EMIs, among other things. And they've just started a crowdfunding campaign so you can help turn their dream into reality.

Ajit Dhumal at BBC's first outlet in Goregaon. Pic/Sneha Kharabe

Jumping through hoops
"We have been frequenting different pubs in the city for a while, and we realised that most places serve alcohol at prices that are unaffordable to people like us. So, we started thinking of new ways in which bars could make money while keeping it affordable for customers. That's when we thought, 'Why not do this ourselves?'" says Mav.

Right off the bat, they faced a series of hurdles. They were turned down by banks for a loan, and investors weren't keen on the project due to the duo's lack of experience in the industry. Mav finally mortgaged his family home for R90 lakh, while Mukherjee managed to acquire a loan of Rs 43 lakh. They even found a space in Lower Parel's bustling Mathuradas Mills. That's when things took a turn for the worse.

"We had put down the deposit, paid three months' rent, and started work on the interiors. Then, suddenly, the BMC put a halt to everything, claiming there was a stay order on the property, a detail the landlord had failed to mention," says Mav.

Furthermore, the landlord refused to return their money, which meant they were back to where they had started - with nothing. "We're going to take legal action to recover the money, but for now, we want to get the project going. That's why we opted for crowdfunding," says Mav.

Moving forward
Needless to say, not all the funds will come from the Ketto campaign. Opening an eatery in the city requires a far larger sum than the Rs 10 lakh the duo is trying to raise. "Right now, we have most of what we need to get the pub going - food and beverage suppliers, staff, and brand tie-ups. We're looking to gather funds for the interiors," says Mav.

What do you get if you contribute to the campaign? Plenty of rewards, it appears, ranging from free drinks to getting double the return on your investment. The search is now on for a new space, and the campaign has already started catching the attention of interested investors, who, Mav and Mukherjee hope, will look beyond their inexperience and give them a fair chance.

Log on to: ketto.org/fundraiser/thebank

Garima Arora at Masque. Pic/Sneha Kharabe

"I haven't slept in two days," says Garima Arora, armed with a takeaway coffee cup, when we meet her at Mahalaxmi fine-dine, Masque. She has arrived just an hour ago from Bangkok, where she runs her six-month-old restaurant, Gaa. But her caramel-hued eyes light up as soon as we start chatting about her first pop-up in the city, in collaboration with chef Prateek Sadhu.

"We'll do a version of the bhutta, use ingredients like seabuckthorn from Ladakh and chocolates from Pondicherry. Prateek and I share the philosophy of celebrating local produce," says the 30-year-old. Arora seems to have imbibed the philosophy during her three-year stint at René Redzepi's Noma in Copenhagen, voted the best in the world. Born in Hyderabad and raised in Mumbai, Arora studied journalism at Jai Hind College before heading to Le Cordon Bleu in Paris. Her illustrious CV includes stints with Gordon Ramsay's Verre in Dubai and at Gaggan Anand's eponymous restaurant in Bangkok before she ventured out. Edited excerpts from the interview:

Keema Pao with homemade butter

How did the shift from journalism to food happen?
My father is an avid cook. He would make dishes like risotto and hummus, which were unheard of in the early '90s. So, I had a keen interest in food but I wanted to plan something in it after winning a Pulitzer [laughs]. Then, on a trip to Singapore, I tried hotpot and decided to start cooking.

What were the learning lessons, working at the world's best kitchens?
At Gordon's, I learnt humility. Noma changed me as a person. I saw the chefs create magic out of limited produce and realised that the food is always bigger than the chef. I also learnt that fermentation can be used as a means of cooking, something I practise till date.

Fish Khanom La

Did these stints prepare you to work with Gaggan Anand?
Oh, Gaggan's was way more chilled out. He is also a confident chef; his Indian food is spot on. I think a lot, and believe that every step in the cooking process needs to have a reason. Gaggan is more carefree. From him, I learnt that cooking with a free hand isn't a bad thing.

Then, was it a challenge to carve your own niche with Gaa?
Yes, it still is. Many guests compare us with Noma but what I serve is my personal interpretation. Our idea is to introduce diners to flavours they've never tried before. For instance, at the border of Laos and Thailand, I came across eggfruit for the first time, and I was filled with childlike happiness. It tastes like avocado, with the texture resembling an egg yolk. At our restaurant, we use it on flatbread and as a soft serve. We also do a savoury version of Khanom La, a southern Thai dessert. The way it's made is a dying technique.

Crayfish, Eggfruit and Pomelo

Have you introduced any recipes from back home at your restaurant?
Homemade white butter that my grandmother would make. She would let the cream ferment naturally and then churn it. Guests wonder if it's cheese.

What's your take on Mumbai's culinary scene?
Chefs need to add a lot more thought to the food they are serving. For instance, many restaurants try to modernise Indian food; I wouldn't dare do that. Given the historical references, we should look at Indian food more intelligently.

Mexico City: Sebastian Vettel insisted he has no fear of Lewis Hamilton who on Sunday equalled his mark of four world drivers titles.

The German finished fourth for Ferrari in the Mexican Grand Prix after an opening lap collision with Hamilton, who finished ninth for Mercedes.

Sebastian Vettel

Dutchman Max Verstappen won the race for Red Bull. "I am disappointed, obviously," said Vettel. "But all this is not that important. It is more important for me to say well done to Lewis, who has deserved the title and done such a superb job all year."

Wearing dark glasses, the deflated Vettel hugged Hamilton and congratulated him personally in the post-race interviews pen. "Yes, all congratulations to him. It's his day today. He deserved it."

Asked how he rated Hamilton in the pantheon of champion drivers, Vettel said: "Well, he's up there with four titles so he deserves it, if you can count!"

He added: "But I don't fear him. I like racing against him and I just wish I could have done more of it this year, but overall they [Mercedes] were the better bunch."

British Mercedes driver Lewis Hamilton and German Ferrari driver Sebastian Vettel praised late Argentine great Juan Manuel Fangio as both racers eye matching Fangio's five Formula One titles.

Hamilton secured his fourth title weeks before the end of the 2017 championship while Vettel won the last of his four consecutive crowns in 2013.

Sebastian Vettel and Lewis Hamilton

"Certainly, we will never match him in how successful he had been in such a short time and so little races. Obviously, back then it was different. Racing was different," Vettel told Efe on Thursday ahead of the season-ending race this weekend in Abu Dhabi.

Fangio, who died in 1995, won his maiden world title in 1951 and took four straight crowns between 1954 and 1957.

"To have achieved what he did achieve in that time, where a lot of things needed to come together, the cars were not as reliable and all of that, still he managed to be that successful, I think he's probably the best we've ever had in terms of putting it together, in terms of skill, in terms of how brave they were at the time," Vettel said.

Hamilton echoed Vettel's opinion of Fangio.

"I agree with Sebastian. Naturally, he's just a leading icon in motorsport. To have achieved what he achieved in the time, when danger was really at its worst. I think he's the driver that I think everyone admires most, perhaps being that it was in the most dangerous period of time in motorsport," Hamilton said.

"I think he should be celebrated more for his success. It's not really mentioned a huge amount. Often you hear about Ayrton and Prost, but I feel he's the godfather of the sport in terms of the drivers," he added.

Hamilton said he expected fierce competition from Vettel during the 2018 Formula One season.

"No one is perfect. Even I have things to work on. I expect Sebastian to raise the bar again next year. Ferrari had a great season," the British racer said.

Ajay Devgn has produced and directed a music video, Thahar Ja, which speaks about weathering the storm. The star, who also features in the video, shot it himself at his Juhu home. It also marks the debut of son Yug as assistant director. The song has been rendered by Mehul Vyas.

It's a four-minute-long video and it not only captures the actor and his montages but also all the medical practitioners and unsung warriors that are fighting day and night to conquer the Coronavirus crisis. This is indeed a soothing way to spread hope and positivity.

Have a look right here:

 

 

 

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We will weather this storm together. Stay safe, Stay Happy. Apno ke liye #ThaharJa #IndiaFightsCorona @narendramodi @uddhavthackeray @cmomaharashtra @praveensinghpardeshi @my_bmc @meenaiyerofficial

A post shared by Ajay Devgn (@ajaydevgn) onApr 25, 2020 at 12:31am PDT

During this lockdown, all the Bollywood celebrities have asked all of us to stay safe and inside our homes. They have also been saluting and applauding the efforts being put by the doctors and nurses to eradicate the virus. Some uploaded a video, many of them tweeted to thank them, and Devgn goes a step ahead and dedicates a song that's all about keeping patience and positivity.

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Nobody knows when the lockdown will end and when life will come back to normal. But for those who have access, they are spending their quarantine by watching web-series, films, and reruns of classic television shows. So on one hand, we have Ramayan and Mahabharat, on the other spectrum lies something called Four More Shots Please, Season 2!

This show is what we call the ultimate triumph of a woman's liberation. Their tendency to do all the possible shenanigans and be unabashed and unapologetic about it is what has made this web-series so catchy and contagious. And one of the leads, Sayani Gupta, a fine actor to the hoot, recently in an interview with Radio City's RJ Harshil, she talked about the show's popularly, how she has been spending time at home, and a lot of other entertaining stuff.

As expected, the first question was about the number of interviews she has given about the show amid this lockdown. She sounds perplexed and says, "I have really lost track, so many, it's insane you know. I give at least 1 or 2 interviews every day. But I have now started my own live videos that is a series of my interactions with some of my friends from the industry, it's called Shy-Me-Not. I've had four sessions so far."

The next question is about her journey from FTII (The Film and Television Institute of India) to films and she takes a deep breath since the answer is going to be really long. She says, "I am from Kolkata and went to Delhi for college and did theatre. I wanted to go to the National School of Drama but decided against it because my seniors, M.K Raina and Habib Tanvir, told me how it was going through a turmoil in terms of syllabus and management. But going to FTII was one of the best decisions of my life, I spent three-and-a-half years over there. It's because of the institute that I'm sitting for this interview today."

She added, "I knew nobody would spot me at a cafe and cast me for a film, and I knew this process would take time but I actually got my first film in the first month of being in Bombay, Second Marriage Dot Com. The director had seen my short film that was made during my education at the FTII. I don't like the world struggle, I feel the journey has been very interesting. I also did a travel show that was once in a lifetime experience, I also assisted Manav Kaul on a film that's going to come out soon."

She also spoke about her character Khanum from Shonali Bose's Margarita With A Straw and said, "To get such a character is a once in a lifetime opportunity, for both Kalki and me. Such films aren't made too often. It was a very performance-heavy part, she was blind and an activist. There was so much to do, and of course, she was homosexual. There was so much scope for performance. I'm happy people took me seriously."

We have seen Gupta in a lot of films over the last few years like Fan, Jolly LLB 2, Jagga Jasoos, and Article 15, so how has she been balancing between this medium and the OTT platform! This is what she has to say, "In these last three years, I have been shooting every day and I've actually done two shifts, three shifts. I have done Inside Edge 1 & 2, Four More Shots 1 & 2, a British series called The Good Karma Hospital that's out now, but I've also done nine films," and she flashes her smile! Talking about her character Rohini from Inside Edge, she says, "I don't know anything about cricket, I have seen the sport with my parents. My father was working for All India Radio and his office was right next to the Eden Garden. But I was never aware of the technicalities of cricket and neither was I interested."

She continued, "Karan Anshuman told me about this even before Excel was producing it. After a few months, the creative producer of Excel called me and said they have a fabulous role, come and meet us. When I read the part, I asked them if they were sure they wanted me to play this, but I guess all of them were confident about me as an actor for some reason and I'm really grateful to them." And then it was time to talk about her character Damini Rizvi Roy from Four More Shots Please, and her initial reaction on reading it.

"I hate the word bold and the context in which you are using it is wrong because even according to the dictionary, it's the boldness of mind. People really misinterpret things by using the term bold. Four More Shots was a very important show when I read it for the first time, and I felt it was amazing that a group of women was trying to make a show which actually was about women. It was trying to normalise everything about the life of a woman. I think it's one of those very important shows, and it's crucial to have such a show in the mainstream narrative, and even the criticism that comes and mostly from men about our sex and smoking, you can understand how regressive, repressed and patriarchal our society is even now."

She added, "When men do all these things and we all have seen it, nobody bats an eyelid, and everyone is like,'Oh my god! Friendship'! The moment it's about women that have chosen to live a particular life and are normal with it, like I am, people tend to have issues. There are lots of topics that are being handled with a lot of sensitivity and depth in the second season. You have workplace gender bias, you have body shaming, you have LGBT rights, you have a homosexual wedding, freedom of expression, freedom of speech. It has everything a woman faces in the urban space or rural space. We are getting long letters and messages, it's crazy."

She continued, "It's moving people because it is making a difference to them." In between, she answers a fan who asks if a woman having sex with multiple men is empowerment for her. She says, "No, it's not, and nobody is saying drinking and smoking is empowerment. But people do go out and drink and smoking is not even shown in the entire season two. Women who go out and drink and choose to have sex with whom they want to, and have control over their sexuality, should be not looked at as a taboo. It's normal, we all do it!"

"Also, you have to realise it's about celebrating yourself and women for their rights, it's about subverting these constant pressures of women. The problem is that women are always shown as these crazy stereotypes, either she's virginal and the hero is trying to woo her and have sex with her, the hero is marrying her, or a vamp who's breaking the hero and heroine's home. Nowhere are women, in most of the mainstream narratives, shown as themselves. What is the problem with having sex with multiple partners? So many people do."

She seems to be raising the right points and makes a very important observation. "Sex was always shown as something done to women and never a choice that women are making. If I want to be intimate with someone or be in a romantic liaison with someone, it's my choice. That needs to be respected and celebrated. Having said that, our intention is never to encourage smoking and drinking or go out and partying, that's not the point. But if there are people who do it, there shouldn't be a taboo about it, even in India. You see Sex in the City, you see Girls, you see Friends, any Hollywood series or show or film and it's fine, but the moment you see Indian girls doing it, you're like, 'OMG'!

"Everyone does it so what's the problem in showing it or representing it authentically! It's a show made by women, it was the need of the hour to represent women authentically," she added. Well, this was truly straight from the heart, and in case you are yet to discover Four More Shots Please, watch it and decide whether you agree with Sayani Gupta or not! But one thing people will agree with is that she's truly a fine actor!

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Bollywood singer Kanika Kapoor has now approached the King George's Medical University (KGMU), offering to donate her plasma for treatment of other Covid-19 patients. The singer called up the head of transfusion medicine department, Prof Tulika Chandra, and volunteered to help.

"She called me up and said she really wanted to help other Covid-19 patients. Vice Chancellor Prof M.L.B. Bhatt has given a go ahead on it and we will now be carrying out the tests on her to see if she is fit to donate her plasma," said Prof Chandra.

As per experts, Kanika's sample will be tested for a number of things before she can donate her plasma. These include her haemoglobin level that should be above 12.5, weight should be more than 50 kg and the patient should not have diabetes, cardiovascular issues, malaria, syphilis and other such ailments.

Kanika's sample will probably be taken on Tuesday and if found to be eligible, she will be donating her plasma on Wednesday. Kanika Kapoor had grabbed headlines last month when she became the first Bollywood celebrity to test positive for Coronavirus.

Kanika had attended two parties in Lucknow in the presence of top politicians and bureaucrats and all of them were later tested for Corona. Kanika was hospitalized for over a fortnight at the Sanjay Gandhi Post-Graduate Institute of Medical Sciences (SGPGIMS).

She had, on April 26, come out with a statement clarifying her travel and Covid-19 history declaring that she was aware of misconceptions and wrong information floating around her but she chose to remain silent until ready to speak. Kanika in her social media post had said that all persons she came in contact with in the UK, Mumbai and Lucknow had been tested negative and that she had duly followed the process.

Meanwhile, the KGMU on Sunday night, made the first plasma transfusion in a 58-year-old patient from Orai who is a government doctor whose condition was critical. The doctors now say that the patient is responding well to the transfusion.

The university has received three plasma donations from fully recovered Covid-19 patients, two from doctors and one from a Lakhimpur man.

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Singer Sona Mohapatra, who is known to speak her mind, has come up with a new song, her own badass version of Raees' Zaalima. The singer's soulful voice is a perfect fit for love ballads, case in point Ambarsariya, Naina, Bolo Na and many of her hits. While, it wouldn't be wrong to say that, very few female solo songs are released nowadays in film soundtracks, it came as a pleasant surprise to see this reprise and refreshing version of the the Shah Rukh Khan's film, Raees' popular love song.

Sona has an unique ability to infuse newness in songs and her version of Zaalima is quite different from the original version, sung by Arijit Singh. As per her post, she had created this in-house video with some interesting 'gender-political' messaging about the state of the music industry some time ago and is all set to release it to spread cheer and even some laughs to drive away the lockdown blues, now!

Sona says, "Musicians have been hit the hardest in recent times. There are no residuals or royalties for creators here unlike the west and unless we step out to play concerts on stage we don't make money. It's only sweat labour in India. The lockdown and post COVID era will hit the musicians even harder with no stages to play in and the economy focusing on essentials. In these grim times, most artists in my community have been setting aside their own emotional state and performing online to spread joy and love and I am so proud of all of them! In these times you realise that it's mostly musicians who have the craft and talent to deliver without too many resources or people helping them. My DIY video should be taken with a pinch of salt although any good comedy does come from a truthful place; our film-music has completely sidelined the strong solo female voice in the last decade and it's time for all of us to notice."

"Few know that I had been called to sing the last few lines of the film version but couldn’t fathom why only the last few lines were reserved for the female voice considering it was a romantic duet!" - she wrote on her YouTube channel, while sharing the song. 

A user commented - "I didn't know who's voice was this? Also, I was a huge fan of Sona Ma'am. But now I'm flat. And now after this rendition, I'm completely dead."

Another user commented: Thank goodness she didn't end up singing the actual song.

Tell us your views about the new version of Zaalima!

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REJCTX is a teen-drama thriller and a coming of age story that revolves around the lives of seven Indian students studying in The Jefferson World School. These privileged kids are thrust into the exclusive world of the rich, right where they belong. But eventually, they find themselves at the disposal of their own insecurities. REJCTX is an expression of that restlessness by a bunch of misfits and rebels.

Goldie Behl, Producer and Director, REJCTX 1 & 2 said, "It was certainly a challenge as it was exciting to cast all new faces, but the kids performed extremely well in the first season and then they have outdone themselves in the second season of the show as well. Everyone has built a great bond while working on the sets and it almost feels like family to be working with them. The second season of REJCTX is really good and we are hoping everyone loves it as much and more than the first season."

Have a look at the recap of Season 1 right here:

MISFIT NO.1: Aarav Sharma

The lead, Masi Wali who played the character of Aarav Sharma, a rich brat, was seen obsessing over one of his teachers and things take a turn for the worst when he goes missing.

MISFIT NO.2: Kiara Tiwary

Anisha Victor plays the role of 'Kiara Tiwary' whose biggest fight is with her inner saboteur telling her she is either not pretty enough or lacks the confidence to be on the top. But in season 2, we will see a new avatar of Kiara pushing that inner voice and taking the new year at school by storm.

MISFIT NO.3: Maddy

Ayush Khurana essays the role of 'Maddy', who is hiding his identity and living with a humiliating secret. The question is, will he be able to accept himself?

MISFIT NO.4: Sehmat Ali

Saadhika Syal plays the character of 'Sehmat Ali', who wants to be known as more than just a girl in a hijab. She is the most rebellious amongst the lot and was also seen exploring her sexuality with Misha. But will she unfold that scarf to reveal her true identity?

MISFIT NO.5: Parnomitra Rai

Ridhi Khakhar who plays 'Parnomitra Rai' comes across as a typical teenager who has built a wall around her and if anyone tries to cross that, Ridhi can be their biggest nightmare. But in Season 2, we could get to see her softer side. She also falls in love with one of her classmates. Can you guess who?

MISFIT NO.6: Misha Patel

She is bubbly, chirpy and extremely innocent. But her innocence is her biggest weakness when she faces the kids of Jefferson World School. Pooja Shetty playing 'Misha Patel' could just be the highlight of Season 2. Wait for it!

MISFIT NO.7: Harry Sandhu

Prabhneet Singh plays a flamboyant character of 'Harry Sandhu' who is witty and humorous but is always called a 'failure' because of his low confidence and is often mocked by his classmates. Will that change in Season 2? There's only one way to find out!

Season 2 will see a whole new side to these characters with the addition of Tanvi Shinde ('Yesha') who will be the new entry to this group of talented kids.

While the first had Sumeet Vyas and Kubbra Sait, season two will have Esha Gupta who is making her digital debut, where she plays the character of Police Officer Rene.

Sumeet Vyas (Farhan Hussain) will play the role of the Vice President of the school just like season one. The makers of the show released the teaser of season 2 recently, which gives us a glimpse of the 'privileged rich kids of the Jefferson World School' from Esha's viewpoint.

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Disha totally began the year 2020 with a bang and played a free spirited avatar in her latest Malang, looking drop dead gorgeous and the hotness quotient was just on another level. The actress even stole all the limelight and this fresh new avatar was something everyone was rooting for. The character was so relatable that one could connect to it. Disha built an incredible connection with her viewers, setting the bar high with her hotness and oomph.

The duo of Aditya Roy Kapur and Disha Patani was the hot talk of the town and Malang emerged as a widely successful film. Malang truly was a treat to the eyes and we saw Disha in the hottest avatar ever. With her recent throwback picture on her social media, Disha has already raised the temperature of the season with her hotness and one can never have enough. Disha captioned her picture as, "#malang".

 

 

 

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#malang❤ï¸Â

A post shared by disha patani (paatni) (@dishapatani) onApr 27, 2020 at 10:38pm PDT

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Soon after reports of Irrfan Khans hospitalisation became public on Tuesday, rumours started doing the rounds in a section of the media claiming that the actor had passed away. An official statement had to be issued on behalf of the actor at around 1am on Wednesday to quash all such extreme rumours.

"It's really disappointing to know that there are extreme assumptions being made about Irrfan's health. While we are truly appreciative that people are concerned, it's disheartening to see some sources spread extreme rumours and creating panic. Irrfan is a strong person and is still fighting the battle. We really request you to not fall for rumours and not partake in these conversations which are fictional. We have always actively clarified and shared updates on his health and we will continue doing so," said the statement, issued on behalf of Irrfan by his spokesperson.

The 53-year-old actor had been admitted to Mumbai's Kokilaben Dhirubhai Ambani hospital with a colon infection and was in the intensive care unit (ICU), as reported by IANS in an earlier report on Tuesday.

"Yes it is true that Irrfan Khan is admitted to ICU at Kokilaben in Mumbai because of a colon infection. We would keep everyone updated. He is under doctor's observation. His strength and courage have helped him battle and fight so far and we are sure with his tremendous willpower and prayers of all his well wishers, he will recover soon," said the earlier report issued on behalf of Irrfan by his spokesperson.

The actor has been ailing ever since he was diagnosed with neuroendocrine tumour a while back, and has been under medical attention for the same.

Irrfan is currently mourning the loss of his mother. The actor's mother Saeeda Begum breathed her last on Saturday in Jaipur where she used to stay. However, owing to the ongoing lockdown, the actor could not physically attend his mother's last rites and reportedly paid his last respect through video conferencing.

On the work front, Irrfan Khan was last seen in "Angrezi Medium", last-released Bollywood film before COVID-19 forced complete shutdown of cinema halls. "Angrezi Medium" ran in theatres for just a day before halls all over India were shut down.

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Should we? Should we not? That's the question on the minds of several filmmakers who are contemplating releasing their offerings directly online as a cloud of uncertainty looms large over the re-opening of cinemas. However, Reliance Entertainment has decided to wait out the lockdown period instead of pursuing a direct-to-web release for their two big-ticket movies, Akshay Kumar's Sooryavanshi and Ranveer Singh's 83.

While he understands that OTT platforms enjoy a wide reach, Shibasish Sarkar, group CEO, Reliance Entertainment, says, "Sooryavanshi and 83 have been made for the big-screen experience. We are hoping theatres will open [in the near future], and we will be able to release our films. For now, we are willing to wait for four to six months [before considering an alternate course of action]." He doesn't deny that holding off a film's release for so long poses a financial risk. "We are taking a risk in terms of our equity and return. But we believe in our films and want to see them on the big screen. Also, theatres are an important part of the entertainment eco-system."

A still from Sooryavanshi

Exhibitor Akshaye Rathi opines that while smaller films can be web-bound, big-budget projects should not bypass a theatrical run as they are integral to the survival of cinemas. "Even 10 films [of the calibre of] Shubh Mangal Zyaada Saavdhan can't boost the exhibition sector the way a Sooryavanshi can. We depend on such films to keep our balance sheet in the green. Watching an Akshay Kumar or a Rajinikanth film on a mobile phone hardly gives viewers the larger-than-life theatre experience," he reasons.

Shibasish Sarkar, Group CEO, Reliance Entertainment

Grateful that the key players are not biting the OTT bait, Manoj Desai, executive director, Gaiety-Galaxy, says, "Almost 50 per cent of my losses will be recovered if Sooryavanshi is the first release after the lockdown is lifted. If such films consider [a direct-to-web release], I will have to down the shutters of my theatres."

South theatres angry

Down south, multiplex owners are already resisting direct-to-home releases. The Tamil Nadu Theatre and Multiplex Owners’ Association has threatened to ban films produced by or featuring Suriya when his home production announced it will release wife Jyothika's Pon Magal Vandhal directly online. Following this, the association released a video warning that they will not allot screens to Suriya’s films if the couple goes ahead with the decision.

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Kiara Advani began her Bollywood journey with the 2014 film Fugly that was Akshay Kumar's home production. She also appeared in M.S Dhoni- The Untold Story in 2016, a commercial and critical success. She then starred in Abbas-Mustan's thriller, Machine, in 2017 that failed to do well at the box-office. It was Karan Johar's anthology, Lust Stories, which made the audiences sit up to the actor that was yet to be tapped by the industry people.

And with the gigantic success of Kabir Singh, there was no looking back. She became Preeti for everyone and began attracting a lot of memes on social media on her silent and submissive character. The rest, as they say, is history! Her last film, Good Newwz, was a smash-hit too and now she has films like Indoo Ki Jawaani, Shershaah, Laxmmi Bomb, and Bhool Bhulaiyaa 2 coming up. And she has often thanked one man for guiding her through her thick and thin and that's Salman Khan.

And in a chat with Mumbai Mirror, she spoke about meeting the Superstar for the first time and what her initial reaction was. She said, "I was smitten by Salman Khan sir the first time I saw him, which was on a film set at Mehboob Studio. He was sitting outside his vanity van, waiting to be called for a shot." She added, "I was struck dumb, literally! I already knew him but the aura around him was so strong. He made me comfortable and while my mother and he were sharing stories from my childhood, I just stood there, gawking."

Given Salman has acted with almost all the actresses he has guided and mentored, can we expect him and Advani in a film together in the future?

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Twinkle Khanna, Hema Malini, Bhumi Pednekar, Kim Sharma, Surbhi Jyoti and many other Bollywood celebrities took it upon themselves to grow their own vegetables. Many have taken to home gardening and decided to grow some veggies and other plants during the lockdown.

The coronavirus outbreak has put many lives and businesses on halt, but people have decided not to give up and find a different way to help each other. Twinkle Khanna grew green veggies in her garden, and sharing the picture, she wrote, "What you sow, you shall reap and I planted a love for gardening in the hearts of my children. This is my harvest-their help in digging, watering and this large bowl of Ceylon Palak. It grows like a weed and is easily propagated by planting the stem back after taking out the leaves. Thank you @merliynjoseph for helping me with this a few years ago. It is a gift that keeps giving in so many ways. #greenthumb [sic]"

 

 

 

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A post shared by Twinkle Khanna (@twinklerkhanna) onMar 26, 2020 at 12:13am PDT

Kareena Kapoor Khan, Saif Ali Khan and their tiny tot Taimur Ali Khan have been waiting for the tomatoes they planted to sprout. Kareena, who made her Instagram debut on March 1, 2020, shared, "My boys doing their bit! Together, let's make the world a better place for us all.
Play your part... #StayHome #StaySafe #JantaCurfew [sic]"

 

 

 

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A post shared by Kareena Kapoor Khan (@kareenakapoorkhan) onMar 22, 2020 at 12:34am PDT

Bhumi Pednekar too shared the new members of her family, "After months of tender love & care, we present to you #PednekarKePed #homegrown #GharKiKheti #sustainableliving [sic]"

 

 

 

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A post shared by BhumiâÂœ¨ (@bhumipednekar) onApr 25, 2020 at 2:56am PDT

Kim Sharma, who also enjoys gardening, wrote on Instagram, "Weekend chores #day4 [sic]"

 

 

 

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A post shared by Kim Sharma (@kimsharmaofficial) onMar 28, 2020 at 3:38am PDT

Madhuri Dixit-Nene also posted an Instagram story, which showed figs and pomegranates from her home garden. Isn't this truly inspiring? Take a look!

"Ye dekho... Mera naya kaam... preparing beds for methi, kothmir and planted tomatoes! abhi dekhte hain kya hota hai [sic]" wrote Juhi Chawla on her Instagram.

 

 

 

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A post shared by Juhi Chawla (@iamjuhichawla) onApr 11, 2020 at 10:56pm PDT

It's good to see public figures taking up the initiative to grow their own food and showing people how it's done! Home gardening can never get better, or more fun, than this!

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Tuesday marked three years of Baahubali: The Conclusion. Lead star Prabhas took to Instagram to thank fans for the 'enormous outpouring of love that still flows'. The South sensation wrote, "Baahubali 2 was not just a film that the nation loved but also the biggest film of my life. I'm grateful to fans, team and director SS Rajamouli who made it one of the most memorable projects. I'm delighted for all the love the film and I have received (sic)."

 

 

 

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A post shared by Prabhas (@actorprabhas) onApr 27, 2020 at 11:30pm PDT

For the uninitiated, Prabhas started his career in 2002 and has never halted ever since! The actor has with every passing year given one of the most promising performances and characters we can all relate to.

Fans demanded another edition of the epic. Baahibali did tremendously well even at the box office and Prabhas was phenomenal. The speech delivery, physique, body language was so perfect that no one except Prabhas could have aced the role. Baahubali chose Prabhas and it's indeed amazing. Baahubali was one of the biggest films of all time and more so, for its grandeur and Prabhas' stardom.

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Irrfan Khan, who was undergoing treatment for Neuroendocrine tumour for the last two months, passed away at the age of 53 on April 29, 2020. The talented actor was admitted to Kokilaben Hospital for a colon infection, and on Wednesday he breathed his last. Bollywood celebrities shared condolences on social media, mourning the untimely death of the actor.

Producer Dinesh Vijan also wrote, "We are thankful for experiencing Irrfan’s resilience and spirit. We're thankful for being allowed to witness his love and passion for everything around him. So yes, all I can say is thank you to him for letting us be a part of his journey. There is no one like Irrfan and I’m going to miss him very much. Rest in peace my friend. I know that he could spread his wings and soar only because he had his wife Sutupa as his rock. My heartfelt condolences to her and his sons. We are always there for them and I know that they know this."

Here's a series of tweets by the celebrities.

T 3516 - .. just getting news of the passing of Irfaan Khan .. this is a most disturbing and sad news .. 🙏
An incredible talent .. a gracious colleague .. a prolific contributor to the World of Cinema .. left us too soon .. creating a huge vacuum ..
Prayers and duas 🙏

— Amitabh Bachchan (@SrBachchan) April 29, 2020

My dear friend Irfaan. You fought and fought and fought. I will always be proud of you.. we shall meet again.. condolences to Sutapa and Babil.. you too fought, Sutapa you gave everything possible in this fight. Peace and Om shanti. Irfaan Khan salute.

— Shoojit Sircar (@ShoojitSircar) April 29, 2020

Gone too soon..Still cant believe this news..Our most favourite actor passed away.. May your soul Rest In Peace 🙏 #IrrfanKhan pic.twitter.com/nu8AIDeHX5

— Sambhavna Seth (@sambhavnaseth) April 29, 2020

A fantastic costar, an actor par excellence ,and a beautiful human being , you are irreplaceable #irrfankhan. ⁦@irrfank⁩ We lost you too soon! Unbelievable. Om Shanti 🙏🏻 pic.twitter.com/QdEBiSUegw

— Raveena Tandon (@TandonRaveena) April 29, 2020

Very sad to hear about @irrfank
Was going to meet him after the lockdown.
A great artist like him will surely be missed.
My condolences and prayers for his family. May he rest in peace. #IrrfanKhan

— Johny Lever (@iamjohnylever) April 29, 2020

Really heart broken....😔😔😔. Still can’t believe this sad news...may Allah give you the best place in heaven..you will be an inspiration, always. 🙏🙏🙏
RIP #IrrfanKhan

— Mohd. Zeeshan Ayyub (@Mdzeeshanayyub) April 29, 2020

Deepshikha Deshmukh who produced Irrfan Khan's Madaari shared," The industry has lost not just one of its finest actors but an incredible human being. Irrfan Sir was truly an intellectual and his love for cinema and storytelling was infectious. His sense of humour was unique and it was magical to watch him in front of the cameras. Rest in peace Irrfan Sir. We will miss you terribly."

Soha Ali Khan also shared an emotional post. Take a look.

 

 

 

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Finding it hard to express my feelings. I was so fortunate to have shared screen space with him and it was such a privilege to see his talent from such close quarters and to learn from him. It is a huge loss for our industry and he will be missed. My deepest condolences to the family. May he rest in peace ❤️

A post shared by Soha (@sakpataudi) onApr 29, 2020 at 12:27am PDT

It's not just Bollywood, but Irrfan Khan also took over the West with his talent and impeccable acting. In his almost three-decade career, the actor established himself as one of the most dependable performers in the Indian film industry as well as in Hollywood.

He made his big-screen debut with the Academy Award-nominated 1988 film Salaam Bombay and went on to give stellar performances in films such as Haasil, Maqbool, Paan Singh Tomar, The Lunchbox, Piku and Hindi Medium. His international projects include Slumdog Millionaire, The Namesake, The Amazing Spider-Man, Jurassic World and Life of Pi.

You'll be truly missed, Irrfan!

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April 29 is going to be one of the saddest days for all the Irrfan Khan fans and even Hindi Cinema. His untimely and unfortunate demise has shaken and shocked one and all, especially the people from the fraternity who worked with him and knew him as a human and not just an actor. One of them is Akshay Kumar, who did two films with him, Aan - Men At Work and Thank You.

He took to his Twitter account and expressed sorrow on this devastating news. He wrote- "Such terrible news...saddened to hear about the demise of #IrrfanKhan, one of the finest actors of our time. May God give strength to his family in this difficult time.[sic]"

Have a look right here:

Such terrible news...saddened to hear about the demise of #IrrfanKhan, one of the finest actors of our time. May God give strength to his family in this difficult time 🙏🏻

— Akshay Kumar (@akshaykumar) April 29, 2020

For all those who don't know about this, Kumar once shared in an interview he gave along with Irrfan Khan to Rajeev Masand, how he was Vishal Bhardwaj's first choice for his role in Maqbool, which is regarded as a classic and a nearly perfect film. Both men had a laugh about it. In the same interview, Kumar recalled the day when he was all set to work with the actor for the first time. It was on the sets of Aan, and there was a confrontation scene between them. Kumar had to come in full fury and lash out at Khan, who was playing the antagonist.

Khan, on the other hand, barely reacted to his monologue, as his character, although a villain, was driven by calmness. Kumar said, "I wanted to know what kind of acting is this, here I am saying all my lines with force and here he comes, says his lines and goes away." Seven years later, they united for Anees Bazmee's Thank You, an out-and-out comedy, and a film that showed how versatile this actor is.

May his soul Rest In Peace!

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Radhika Madan, who played the role of Irrfan Khan's daughter in his last release Angrezi Medium, remembers the actor as a "fighter". "I don't know what to say. My heart aches when I write this. He was one the strongest people I knew, a fighter. And so are (Irrfan's wife) Sutapa ma'am, (his sons) Babil and Ayan," Radhika said.

"I am just grateful that our paths crossed in this lifetime. He is and will always be an inspiration to many. A legend. The man who changed the wave of the Indian film industry. May his soul rest in peace," she added in her statement.

Radhika was the last actress in Bollywood to share extensive screen space with the late talented actor in Homi Adajania's comedy, Angrezi Medium. The film centred on a father-daughter story, narrating the desperate bid of a smalltown father to fulfil his daughter's dream of education in a top UK university against all odds, often leading to hilarious outcome.

Irrfan had been admitted to Mumbai's Kokilaben Dhirubhai Ambani hospital with a colon infection and was in the intensive care unit (ICU), as reported by IANS in an earlier report on Tuesday. The actor has been ailing ever since he was diagnosed with neuroendocrine tumour a while back, and has been under medical attention for the same.

In his last days, Irrfan was mourning the loss of his mother. The actor's mother Saeeda Begum breathed her last on Saturday in Jaipur where she used to stay. However, owing to the ongoing lockdown, the actor could not physically attend his mother's last rites and reportedly paid his last respect through video conferencing.

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Versatile Bollywood actor Irrfan Khan passed away at the age of 53 on Wednesday, April 29, 2020 at 11:11 am due to colon infection. The actor was undergoing treatment for Neuroendocrine cancer and was admitted at Mumbai's Kokilaben Dhirubhai Ambani Hospital on Tuesday due to a colon infection. The actor was buried at the Versova kabristan in Mumbai at 3 pm on Wednesday in the presence of his family, close relatives and friends.

Irrfan Khan's mortal remains being taken to Versova Kabristan. Image credit: Yogen Shah

Irrfan's family including wife Sutapa Sikdar, son Babil Khan and relatives and his industry friends had rushed to the hospital to pay their final respects to the actor. 

Irrfan Khan's son Babil Khan and relatives. Pictures courtesy: Shadab Khan

On Tuesday, the Piku actor had been admitted to Mumbai's Kokilaben Dhirubhai Ambani hospital with a colon infection and was in the Intensive Care Unit. In 2018, Irrfan was diagnosed with neuroendocrine tumour and was undergoing treatment for the same.

Saheb Biwi Aur Gangster Returns director Tigmanshu Dhulia was spotted at the hospital as well.

Tigmanshu Dhulia at the hospital

Shoojit Sircar, with whom Irrfan had worked in the blockbuster hit Piku, also visited the hospital. Mourning his loss, the director had earlier tweeted, "My dear friend Irfaan. You fought and fought and fought. I will always be proud of you.. we shall meet again.. condolences to Sutapa and Babil.. you too fought, Sutapa you gave everything possible in this fight. Peace and Om shanti. Irfaan Khan salute (sic).

Shoojit Sircar at the hospital

An official statement regarding Irrfan's demise read, "'I trust, I have surrendered', these were the words that Irrfan expressed in a heartfelt note he wrote in 2018 opening up about his fight with cancer. And a man of few words and an actor of silent expressions with his deep eyes and his memorable actions on screen. It's saddening that this day, we have to bring forward the news of him passing away..."

The statement further read, "Irrfan was a strong soul, someone who fought till the very end and always inspired everyone who came close to him. After having been struck by lightning in 2018 with the news of a rare cancer, he took life soon after as it came and he fought the many battles that came with it. Surrounded by his love, his family for whom he most cared about, he left for heavenly abode, leaving behind truly a legacy of his own. We all pray and hope that he is at peace. And to resonate and part with his words he had said, 'As if I was tasting life for the first time, the magical side of it (sic).'"

Irrfan Khan, who made his debut with a small role in Mira Nair's Salaam Bombay in 1988 was known for his performances in Maqbool, The Namesake, A Mighty Heart, Paan Singh Tomar, Life of Pi, The Lunchbox, Haider, Gunday, Piku, Talvar, and Hindi Medium, amongst others. His last film Angrezi Medium released in March this year. 

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Life can be very unpredictable and the most traumatic and tearing example that comes to mind is that of Irrfan Khan, an actor who has departed too soon. Suffering from Neuroendocrine tumour for the last two years, the actor was a fighter. He was admitted to the Kokilaben hospital for colon infection and breathed his last today morning. He was 53!

Irrfan Khan's demise has left a void in the Hindi film industry that's unlikely to be filled in the coming years. There was nobody like him, what we call the inimitable artist. Almost everyone from the fraternity has mourned his loss. But the way Shah Rukh Khan has expressed his thoughts, one could easily tear up.

He shared a picture with the actor and wrote - "My friend...inspiration & the greatest actor of our times. Allah bless your soul Irrfan bhai...will miss you as much as cherish the fact that you were part of our lives..."

Have a look right here:

My friend...inspiration & the greatest actor of our times. Allah bless your soul Irrfan bhai...will miss you as much as cherish the fact that you were part of our lives.
"पà¥Âˆमाना à¤Â•हà¥Â‡ हà¥Âˆ à¤Â•à¥Â‹à¤Âˆ, मà¥Âˆà¤Â–ाना à¤Â•हà¥Â‡ हà¥Âˆ दà¥Âनिया तà¥Â‡रà¥Â€ à¤Â†à¤Âà¤Â–à¥Â‹à¤Â‚ à¤Â•à¥Â‹ भà¥Â€, à¤Â•à¥Âया à¤Â•à¥Âया ना à¤Â•हà¥Â‡ हà¥Âˆ" Love u pic.twitter.com/yOVoCete4A

— Shah Rukh Khan (@iamsrk) April 29, 2020

Shah Rukh Khan and Irrfan Khan worked together in Priyadarshan's 2009 comedy Billu, which was the former's home production. It's sad we could not see more of the two on the celluloid but they did meet often and bonded really well. With the great actor's demise, life's unpredictable nature has been confirmed yet again!

Bollywood celebrities, who worked with him or even those who were fans of his craft, paid homage and condolences to his legacy and the overall person that he was. One of the first ones to do that was his Piku co-actor Amitabh Bachchan. His presence will always be felt around us and the entire Hindi film industry!

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