Indian boxing's High Performance Director Santiago Nieva expects the national camp to resume at least partially next month and foresees no hiccups in fans rushing back to live sport in the age of social distancing as he feels people always "look for risks". The seasoned coach, who has been with the Indian team since 2017, is quite optimistic of things improving by the beginning of next month despite the rising COVID-19 cases as well as the number of deaths in the country. "I think the camp will restart next month. If not full strength, then at least the core group," he told PTI. The core group comprises the ones who have already qualified for the Olympics and those who are seen to be strong contenders to make the cut in future qualifiers.

Asked what gives him the belief that camps would be good to go if the national lockdown ends on May 3, the Swede said, "That's my hunch. Of course I can be wrong but I think we will be able to restart early next month." "Humans have the ability to adapt to different situations. And I think here, people are facing up to the reality quite well even though it is an unprecedented crisis." Talking of the crisis and its impact on sports, Nieva said things would never be the same again but asserted that people will not give up on live sports either. "In amateur boxing, we are used to fighting in empty halls, so no fan concerns for us," he joked. "But seriously speaking, yes, there will be more restrictions on movement of people, the security is going to be tighter, it won't be that easy to travel. But fans, they are going to rush back at the first opportunity," he predicted. "People don't care. I think they should be more careful but mostly they are not. They will come back easily because they have been confined at homes for too long.

"They like to be risky. You can see it even now. Look at Europe and US, people are just refusing to follow the lockdowns, they are flocking bars, restaurants despite strict measures. You think they will stop once all these restrictions are lifted?" Nieva is currently in Patiala's National Institute of Sports, busy delivering lectures in online classes for coaches by the Sports Authority of India. "The technology has to be better for these classes to have more impact but overall, I think it is the future as far as complementing live training is concerned. Obviously, it cannot replace live training," he said of his experience so far. "It can be a bit disconcerting when you are not able to see the 250 odd people who are listening to you but you get used to it," he added. Asked if boxers have been reaching out to him while being at their respective homes during this period, Nieva said, "Sometimes, not often. They call up to tell if they are struggling with the equipment but overall they have adapted well." "It's not an optimum situation and as I said earlier, we have to face up to the reality," he signed off brushing aside any concerns of his own when quizzed about the considerable time he has spent away from his family in Sweden.

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Legendary sprinter Milkha Singh's daughter and ace golfer Jeev Milkha Singh's elder sister has been running a "marathon" in New York -- not on a track but at a hospital, battling the COVID-19 pandemic that has ravaged the world. Mona Milkha Singh is a doctor at the Metropolitan Hospital Center in New York, attending to emergency patients of coronavirus, which has so far claimed more than 40,000 lives in the US alone while causing over 1.5 lakh deaths worldwide.

"She is basically an ER (Emergency Room) doctor in the Metropolitan Hospital Center in New York city. So, when someone comes with the coronavirus symptoms, she has to treat them," Jeev, a four-time European Tour champion, told PTI. "She checks the patients, stabilises them, performs intubation (insertion of artificial ventilation tube into a patient) before they are sent to special wards to quarantine the COVID-19 patients," he added. The 54-year-old Mona passed out of Patiala Medical College before moving to the USA in the '90s. She has been working there for more than 20 years.

"I am so proud of her. She says it is like running a marathon every day. She has been working five days a week, sometimes day shifts, sometimes night shifts, 12-hour shifts and it is tough but she has to do the job as best as she can." The 48-year-old from Chandigarh said the job is a stressful one and sometimes he feels scared for her. "I feel worried. When you are treating people, anything can happen, so we talk to her everyday. My mom and dad also keep checking on her. "We keep asking how she is feeling and if there are any symptoms. I tell her to stay positive and boost her immune system," said Jeev, also a five-time Asian Tour winner. New York has reported nearly 250,000 confirmed cases and over 18,000 fatalities, forcing the government to extend its lockdown till May 15 to contain the fast-spreading disease. However, the lockdown is also giving rise to a lot of mental health issues among people, who also need equal attention. "With New York in partial lockdown, she gets a lot of patients who are suffering from depression as they are not used to staying at home," Jeev elaborated.

"There are people who come with bullet wounds, people who are having anxiety attacks, youngsters with drug overdose or old people getting heart attacks, basically any kind of emergency, she has to treat them all," he said. The Chandigarh-based golfer also called for greater respect for the frontline workers, who have been attacked in India while performing their duties. "It is my humble request to every citizen of the world to respect the frontline workers because they are there to help us, whether it is the doctors, police, people who pick up garbage ... we must be respectful, kind and grateful to them and make sure they are taken care of," he said. The dreaded virus has infected over 20 lakh people across the globe.

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Ferrari's Charles Leclerc claimed a second victory in the Formula One Esports Virtual Grand Prix championship on Sunday, marking his Shanghai win by cooking pasta. Leclerc started on pole and finished ahead of Red Bull's Alex Albon and Guanyu Zhou, who races in Formula 2.

"I'm actually enjoying very much playing, and streaming. And I enjoy it even more when I win," tweeted 22-year-old Leclerc who also has two wins in the real F1 world championship. "But the post-race celebrations are somehow feeling a bit different. "Switching off the computer and go cook white pasta is a bit less glamour than spraying champagne on the podium."

The Formula One world championship has yet to get underway this season due to the spread of the coronavirus. Nine of the scheduled 22 races have either been cancelled or postponed.

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The financial independence of professional sportspersons has never been more important than during this Coronavirus-caused lockdown period. And given their limited sources of income due to no sporting activity, it's unfair if these athletes are refused their due.

Maharashtra's long distance-running trio of Jyoti Gawate, Srinu Bugatha and Kalidas Hirave emerged champions at the Dailyworld Marathon in Chandigarh on March 31 last year but are yet to receive their monetary rewards.

Women's full marathon winner Gawate (who clocked 2:50:02) and men's full marathon champion Bugatha (2:25:55) were both entitled to cash awards of R2 lakh each, while half marathon winner Hirave's (1:06:02) prize money was R1,25,000. Among the three, only Bugatha has received a part payment so far.

"I have been calling the organisers several times since last year for my prize money. I have spoken to different people each time. Initially, a person called HS Gujral gave me assurances. Then, one Ravi Sharma spoke to me, followed by some PC Kushwaha and now the last person I spoke to a few days ago is one Manish Tiwary. But my money has still not come. An amount of Rs 2 lakh is huge for an athlete like me who is jobless. I have won over 15 marathons till date and each time, I have received my prize money within 45 days," Gawate, 33, who lives in Parbhani, told mid-day on Tuesday.

Army Sports Institute (Pune) athlete Bugatha, who is currently at home in Vizianagaram, Andhra Pradesh due to the lockdown, said the organisers are not even answering his calls. "Of the R2 lakh, I received only R50,000 and that too just a month back after a lot of follow ups. Now, they're not even responding to my phone calls. I requested them many times, pleading that it's my hard-earned prize money but to no avail," said Bugatha, 27, claiming that the Ethiopian and Kenyan runners received their prize cheques immediately.

The trio are now contemplating legal action. "We have only been getting false assurances from the organisers that they will deposit our money soon. We have made dozens of calls to them. Now, Srinu, Jyoti and myself are thinking of sending them a legal notice," said Hirave, 27, from his home in Wai, Satara. Dailyworld's Editor-in-chief Tiwary told mid-day that the cash awards will be handed over soon. "This event was done in association with the Punjab government. We have received a part payment from them and are awaiting the balance which has caused this delay. Still, out of 90 winners in all categories, we have paid 87 athletes. We will check our records and pay the others immediately. These athletes are our stars and it's our responsibility to take care of them," said Tiwary.

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Formula One organizers are open to renegotiating hosting fees for races that may take place without fans this season because of the coronavirus pandemic, the general manager of the Circuit de Barcelona-Catalunya said. Joan Fontseré told The Associated Press that Liberty Media is ¿conscious that if races need to go on without fans the contracts with event promoters will have to be somehow renegotiated.

"They are conscious that this is an exceptional situation," Fontseré said Tuesday. "We are obviously on the same page. If they want to keep some races on because of the TV rights, because of the teams ... they know that our income (will be reduced), they realize that this year it will be like that, so for sure we are on the same page" said Spanish Grand Prix organizers at this moment are not even considering a race with fans in Barcelona.

He said it's not only ticket sales that would be affected if the event goes on with empty stands and no hospitality suites. "When the Catalan government invests in F1, it's not only for the tickets that we sell, it's also for the financial impact that the event has in the country, in Catalonia," Fontseré said.

The economic impact for the country will be very reduced. It means no income for taxis, for hotels ... so that changes completely the agreement between the two parties." Liberty Media did not immediately respond to a request for comment. The Spanish GP brings in more than 160,000 million euros ($173 million) to the region, with the total of its financial impact during the year nearing 300 million euros ($325 million), according to data from the track. The attendance for last year's race-weekend surpassed 160,000 people.

Fontseré said he received a couple of phone calls from F1 CEO Chase Carey to discuss possible solutions for the Spanish GP. He said Carey said the series is trying to run as many races as possible, but it was still too early to know when the season would actually resume, whether it would be in the summer or only in the fall. Nine of the 22 races have already been postponed or canceled, and F1 recently put half of its staff on furlough until the end of May. Some teams also took similar actions to reduce costs.

F1 organizers have said they hope to hold between 15 and 18 races this year. The Australian GP and the Monaco GP have already been canceled. Fontseré said the Spanish GP is "completely at the disposal" or organizers and is open to all proposals, be it doubleheaders, shortened weekends or almost anything else other than running on a reverse layout, as that would require too many complex changes to the track and could pose safety concerns.

Among the ideas reportedly being discussed in F1 is to have two or three consecutive races at the same circuit and to use fewer days of on-track activities. There were also talks about changing the format of qualifying and even races. "We need to reduce two things: costs and risks," Fontseré said. "So the fewer people we move, the smaller the risk, and the fewer days we use and the fewer activities we do, the lower the costs. It's an exceptional season and exceptional decisions need to be taken."

He said it is key to have as many races as possible this year in order to have a strong 2021 season, but he would understand if the Spanish GP was eventually left off the calendar. He was optimistic with its chances, though, considering its tradition, infrastructure and location. Fontseré said he can get the Barcelona-Catalunya track ready for a race in "two to three weeks" and expects the Spanish GP to be among the first to resume.

"As soon as we can restart the season, I'm sure that it will be with European races," he said, "and we will be around there."

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Tiger Woods, Phil Mickelson and NFL quarterback legends Tom Brady and Peyton Manning are planning a charity golf match for May, the US media reported. The event would be held without spectators in Florida, airing live on TV with the proceeds going to help battle the COVID-19 pandemic, American broadcaster ESPN reported on Wednesday. Turner Sports said one possible date is Memorial Day weekend May 23-25.

Manning, now retired, told a Denver radio station on Wednesday that there had been talks about such an event anyway. "And now, to have a chance to have a major fundraising event for COVID-19 relief, almost like a telethon if you will... if that can take place, I'm all in for that." The Action Network reported that it is likely Woods and Manning will compete against Mickelson and Brady.

Florida's Republican Governor Ron DeSantis recently expressed support for the event featuring golf superstars and football icons. "I'd like to see Woods and Mickelson do the golf, or whatever, because that's social distance," DeSantis said last week. "You wouldn't have a gallery there. You wouldn't have crowds. But to put that on TV, I think people have been starved for content."

The PGA Tour said it hasn't officially endorsed the event but is evaluating health and safety concerns. One location said to be considered is Medalist Golf Club in Hobe Sound, Florida, located just north of Woods' home in Jupiter. The PGA Tour has suspended play since the first round of The Players Championship on March 12. The Tour's revised schedule released last Thursday would begin with a tournament June 11-14 in Fort Worth, Texas.

In addition to the Fort Worth event, the other June tournaments currently slated to be held without fans are the RBC Heritage and the Travelers Championship.

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Bajrang Punia, World silver-medallist wrestler

Wrestling is a contact sport. When wrestling will resume, there is no way you can avoid physical contact. But I don't think there would be any hesitation. I don't see any change happening.

Sachin Tendulkar, cricket legend

Players will be wary for some time when it comes to using saliva [to shine the ball]. High fives and hugging your teammates will be avoided for some time. They will be conscious to begin with and may maintain social distancing.

Vijender Singh, India's only male boxer to win an Olympic medal

Athletes will be more cautious. Certainly, training abroad won't be all that easy. Less tournaments will happen and whenever they happen, I am not sure what the participation would be like.

Joshna Chinappa, Top squash player

I think I will have to be extra careful on flights as those are the main transporters of germs around the world. My first instinct after the game is to shake hands with the opponent but now things might change there also.

Bhaichung Bhutia, Former India football captain

Sports events will gradually come back to what they were before and can be held behind closed doors for now. Till the time a vaccine is out, I don't think they can have people inside as it involves a lot of risk.

Mahesh Bhupathi, Multiple-time Grand Slam winning former tennis player

Sport won't change. Things will be normal once COVID-19 goes away.

Abhinav Bindra, India's only individual Olympic gold-medallist

The post-COVID-19 world could be a blessing in disguise for India. There may not be so much foreign exposure and this may allow India to build proper sporting infrastructure.

MC Mary Kom, Six-time world champion and Olympic bronze-medallist

Once a vaccine is developed, things can go back to how they were before but until then, travelling will be less frequent, training will not exactly be a team thing and tournaments, I don't know how they will resume.

Text:PTI

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Bollywood star Irrfan was admitted in Mumbai's Kokilaben Dhirubhai Ambani hospital with a colon infection on Tuesday and passed away on Wednesday April 29, 2020 at the age of 53. 

Many stars from the Indian sports fraternity took to social media to pay tribute to the late actor Irrfan Khan. From the likes of Sachin Tendulkar, Virat Kohli and Virender Sehwag, to Saina Nehwal and Sunil Chhetri, here are some of the heartfelt posts shared on Twitter.

"Sad to hear the news of #IrrfanKhan passing away. He was one of my favorites & I've watched almost all his films, the last one being Angrezi Medium. Acting came so effortlessly to him, he was just terrific. May his soul Rest In Peace. Condolences to his loved ones," tweeted cricket legend Sachin Tendulkar.

Sad to hear the news of #IrrfanKhan passing away. He was one of my favorites & I’ve watched almost all his films, the last one being Angrezi Medium. Acting came so effortlessly to him, he was just terrific.
May his soul Rest In Peace. 🙏🏼
Condolences to his loved ones. ☹ï¸Â pic.twitter.com/gaLHCTSbUh

— Sachin Tendulkar (@sachin_rt) April 29, 2020

Indian cricket captain Virat Kohli tweeted: "Saddened to hear about the passing of Irrfan Khan. What a phenomenal talent and dearly touched everyone's heart with his versatility. May god give peace to his soul"

Saddened to hear about the passing of Irrfan Khan. What a phenomenal talent and dearly touched everyone's heart with his versatility. May god give peace to his soul 🙏

— Virat Kohli (@imVkohli) April 29, 2020

"Khan sahab, you were brilliant at what you did and that will always live on. Thank you for bringing your art to us the way you did. Strength to those grieving," said Indian football captain Sunil Chhetri.

Khan sahab, you were brilliant at what you did and that will always live on. Thank you for bringing your art to us the way you did. Strength to those grieving.

— Sunil Chhetri (@chetrisunil11) April 29, 2020

"A great actor and a great talent. Heartfelt Condolences to his family and well - wishers #IrfanKhan," said former India batsman Virender Sehwag.

A great actor and a great talent. Heartfelt
Condolences to his family and well - wishers #IrfanKhan

— Virender Sehwag (@virendersehwag) April 29, 2020

"Saddened to hear the passing away of #IrfanKhan. Condolences to the entire family. An actor of great caliber! You will be cherished by us until eternity. RIP," tweeted fast bowler Mohammed Shami.

Saddened to hear the passing away of #IrfanKhan. Condolences to the entire family. An actor of great caliber! You will be cherished by us until eternity. RIP. pic.twitter.com/wLTWUz8w6Z

— Mohammad Shami (@MdShami11) April 29, 2020

Badminton star Saina Nehwal tweeted a picture of herself and Irrfan. "With the legend during one ad shoot ... great memories sir #RIPIrrfanKhan," she said.

With the legend during one ad shoot ... great memories sir 🙏🙏 #RIPIrrfanKhan pic.twitter.com/GOKyVjqAoR

— Saina Nehwal (@NSaina) April 29, 2020

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

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American TV star and model Olivia Culpo celebrated a unique prom night during self-isolation with her National Football League (NFL) star boyfriend Christian McCaffrey, 23.

The couple partied with Olivia's sister Sophia and Christian's mother Lisa besides other family members. "Tonight is prom night with our quarantine crew," the Sports Illustrated model Olivia wrote on social media alongside pictures and a video of their celebration. "Lisa made all the boys do a "promposal" and now's she torturing all of us with chores," added Olivia, 27.

The outdoor party in a cocktail lounge area could also be a celebration of Christian's four-year $64 million (R484 crore) contract extension signed with NFL side Carolina Panthers in April.

The group ate, drank and also played with a unique bubble machine, blowing bubbles for everyone around.

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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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Former national-level kho-kho player and coach Ramesh Waralikar, 83, who served the game in different capacities over five decades, passed away at a city hospital on Thursday.

Prolonged illness

Waralikar, who had been unwell for the last couple of years, went on to become one of the finest kho-kho statisticians, given his vast knowledge of all the players and records associated with it.

Shrirang Inamdar, 65, the youngest kho-kho player to be honoured with the Arjuna Award at the age of 18, recalled his association with Waralikar during Maharashtra's victorious campaign in the national championship at Patiala in 1974. "I was leading Maharashtra for the first time and Waralikar sir was our team manager. His expertise and guidance helped us win that title. He was a genuine all-rounder. He served the game as a player, coach, selector, umpire, administrator, commentator and statistician. He was like Google. You could ask him anything and he would give you accurate details. Back then, without the internet, he manually kept every record of the game," Inamdar told mid-day from Pune.

A game of kho-kho being played at Dantewada village in Chhattisgarh. Pic for representational purpose only

India's women's kho-kho team captain Sarika Kale, who led the country to a gold medal at the 2016 South Asian Games in Guwahati, said Waralikar would readily share his kho-kho knowledge with everyone.

'Most helpful person'

"Though Waralikar sir was not associated with our team as a coach or manager or in any official capacity, whenever we would meet him, he would readily share tips with us. He had a unique style of explaining the nuances of the game. He analysed opposition teams well and always advised us on strategies," said Kale.

Fellow statistician Arun Deshpande doffed his hat to Waralikar. "He is the originator of kho-kho statistics in India. It's a challenge to maintain statistics of a sport that is not well documented but seeing his passion, we were inspired to continue collecting and preserving data associated with the game," said Deshpande, who has been working on kho-kho statistics with Waralikar since 1970.

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Pistol ace Manu Bhaker has got a new electronic target installed at the makeshift shooting range at her home in Haryana in place of an archaic manual machine that was breaking down frequently and hampering her Olympics preparation. The old machine was causing her "immense irritation". Delighted by the reboot in her training, the teenaged star has got down to preparing with renewed vigour, sure in her mind that the Olympics will take place next year despite the uncertainty in the world of sports due to the COVID-19 pandemic.

"I have recently got the machine installed at my home and this will be surely more beneficial in my training," Bhaker told PTI from her home at Goria village. Her father set up the range after she showed exceptional skills in the precision sport. Bhaker thanked the Sports Authority of India (SAI) and Olympic Gold Quest (OGQ), the organisation that manages her, for promptly getting the machine -- an avant-garde target -- delivered at her home despite the nationwide lockdown enforced to contain the COVID-19 pandemic.

"I was facing a lot of issues with the old machine as it was manual. The thread would come off and often it would break down on and off. Now it's very different with the new machine," the 18-year-old Bhaker said. "Since I feel there is unlikely to be any outdoor action and competitions for another three-four months, I thought it will be useful to get this installed at this point in time."

A medallist at ISSF World Cup, Commonwealth Games and the Youth Olympics, Bhaker was primed for success at sport's grandest and biggest stage in Tokyo which was to happen this year, but the unprecedented health crisis intervened and forced a postponement of the Games by a year. With the world still far away from bringing the situation under control, there are doubts if the Tokyo Games would be held even next year.

"Yes, the Indian shooters were in great form heading into the Games, but health is a bigger concern," Bhaker said. "I am very hopeful of the Olympics taking place next year and also confident of maintaining my game and hitting peak form there. This is a difficult time for the world but I have no negative thoughts and I am mentally prepared."

The target HS10 machine from Swiss company SIUS Ascor is designed for all air guns for distance ranging from 10 to 20 meters. Some of the salient features of the machine are its accuracy, integrated high-intensity LED target illumination, low operating costs (no paper rolls/rubber rolls) and it is also suitable for outdoor shooting.

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Bloody Mary and Jalapeno Salsa

Food: Can do better
Ambience: grungy
Service Fast
Cost: varies
Verdict: 

This is one bar that Monisha Sarabhai from television series Sarabhai vs Sarabhai would like to visit. Agent Jack's is an app-centric bar chain that lets you bid for your drink, and if you get lucky, you land yourself a dirt-cheap deal for your poison.

Caipiroska

Ever since Agent Jack's outlets opened in Malad and Navi Mumbai, we've been curious to check out the bargain-happy bar. So, when they opened their newest outlet in Andheri, we headed there in a flash.

Located on Veera Desai Road, the property is huge; the glass wall interiors lend the space an air of roominess. Even their smoking section is larger than other watering holes in the neighbourhood. Cycle motifs and signage make way across the decor almost everywhere — from the lights, serving dishes to the washbasin. We settle in at a table of our choice on a Sunday night and are ready to hit jackpot.

Crispy Prawn

App sarkar
We download the app and our attendant takes us through the ordering process. The app is glitch-free so far. The menu displays the lowest drinks price for the day, stock market-style, and the current bidding range. There's a big screen that displays your name and your bargain process. For old-school tipplers who find downloading an app tiresome, the bar takes regular orders too.

We place our bid and within seconds an attendant confirms our order, completing the bump-free ride to VFM daaru. The bargain process is fun, as Agent Jack throws witty repartees at us when we place low bids (see pic above). We pick a Bloody Mary (Rs 270, all prices exclusive of taxes) and a Caipiroska (Rs 280). For some chow, we choose the Chicken Pesto Popper (Rs 250) and Jalapeno Salsa (Rs 225).

Chicken Pesto Popper

An offer he couldn't refuse
The service is quick; both dishes are hot, and arrive at our table in 10 minutes. But the food doesn't flatter. The Bloody Mary could do with stronger flavours, and the chicken dish borders on the 'hariyali kebab' variety. Had it been named differently, it would have made the cut since it tastes great.

Agent Jack's Bar in Andheri

The Jalapeno Salsa is more creamy fondue with bits of jalapeno; the toast on the side is the saving grace. Our next order, Crispy Prawns Wok fares better. The crisp coating reveals delicate flavours of prawn in a single bite, a definite bar nibble winner. By now, the prices are hitting rock bottom due to their popularity, with vodka and whiskey pegs costing as low as '50. The app continues to function fuss-free with our next set of orders. Our final food pick is Pizza Sicilia ('325) that's generous with toppings but the taste borders towards Indian 'sabji' style.

Barring a few food hiccups, Agent Jack's stays true to its promise of offering a fun bargain.

Agent Jack on the app

Time 5.30 pm to 1.30 am
AT De Mall, Veera Desai, Andheri West.
Call 62614222

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)

Aloo Handi. Pics/Shunashir Sen

Around 60 years ago, an aloo-chana chaat vendor near SIES College in Sion sat idle with restless fingers. He absent-mindedly picked up a peeled boiled aloo, cut it breadth-wise in half, and scooped out the centre as you would do with a baked potato before filling it.

At that moment, a customer happened to stop by. Seeing the scooped-out potato, he asked the vendor to stuff it with chutney, spices and chana, and popped it in his mouth like a pani puri. The burst of flavours pleased the customer, and he told his friends about it. Word spread. Soon, the vendor realised that he could make a business out of the product, and replaced the chutney with tamarind water. He named it Aloo Handi, since a handi is something we fill in. He spent his working life at that same stall in the city. Later, he went back to his farm in Uttar Pradesh (UP) to spend his twilight years.

Around the same time, in 1987, a 15-year-old named Laxmikant Mishra got off at VT from Basti zilla in UP, looking for the big-city life. He got in touch with a family connection, Jaiprakash, a person whom the anonymous Aloo Handi vendor had taken on as an apprentice and bequeathed his trade to.

But Jaiprakash had other things on his mind as an entrepreneur. So, he took Mishra under his wings, teaching the ropes, for him to take over. This was around 1991. Mishra was barely out of his teens. But after evading the authorities for long in search of a permanent space, the young man finally found a place behind Guru Kripa restaurant in Sion — close to the original stall near SIES College — in 1994. That's where he has been ever since, perfecting the Aloo Handi for 23 years.

Laxmikant Mishra at his stall

"In the early days, no one would let me have a permanent spot for my stall. So I'd run here and there. After a while, I found a fixed place — this very place. Since then, I have not really faced any trouble, but right now…" Mishra pauses mid-speech — alluding to a subject he had shared his suspicion about when we'd introduced ourselves for a chat. The subject being, The Tax That Must Not Be Named.

Mishra's eldest son, Shubham, is 21. He is his father's apprentice, and will inherit the business. In doing so, he will be allowing his father to live his dream — that of heading back to his family's farm. But when Shubham takes over, he will also be taking forward a legacy that is quite unique in the Indian street food spectrum. We have never seen the equivalent of an aloo handi anywhere else.
After all, it's a product born out of serendipity.

Time 11 am to 10 pm, daily
At Behind Guru Kripa restaurant, off Sion Circle, Sion West.
Cost Rs 10 for two aloo handis; Rs 15 for a serving of aloo-chana chaat

How to make the Aloo Handi
Ingredients
Boiled potatoes
Boiled desi chana
Minced onions for garnishing
Tamarind water with chilli powder
Spice mix: red chilli, coriander, cumin, black pepper, clove and cardamom; all powdered, salt, black salt and dry mango powder.

Method
Peel boiled potatoes, cut breadth-wise and scoop out.
Put the spice mix and chana in the potato.
Drizzle chilli tamarind water.
Top up with onions.
Eat it like a pani puri.

(Clockwise from left) Bheja Hara Masala, Nalli Nihari, Paya Soup, Tandoori Roti, Dal Chawal Palidu, Pizza Naan and Bohri Biryani (centre)

The Hill Road's din is drowned out by soothing Middle Eastern music as we step into The Tha'l Co, tucked in a residential building off the bustling street. We soak in the pale blue and stone grey décor, with charming latticework, candle-lit tables and abstract art adorning the walls, half expecting a performance of belly dancers. Instead, two staffers bring out a massive, 33-inch Bohri thaal, laden with nine types of starters, four pickles and two salad options.

Pineapple Halwa, Kesar Pista Sancha Ice Cream, Amba Roti, Paan and Mukhwaas

Owner Avinash Bhatia gets the reaction he's hoping for - our gaping mouths. "Bohri food has always been close to my heart, as I grew up with friends from the community. I sourced traditional recipes from them," says the Sindhi businessman, who hails from a family of property developers. He also has experience of running the family-owned Club 9 at Pali Hill, which replaced Hungry Bunny, a cosy café that his father had launched back in 1990s.

A community call
The Tha'l Co offers à la carte and set menus, the latter in the form of thaals for a solo diner and even a family. They also take catering orders. "The family thaal feeds seven guests. It includes mains and desserts too," he says as he ushers us to a low-seating table with seat cushions. It represents the community's traditional dining set-up where a family sits on the floor around a common thaal. However, we opt for the table-and-chair set up, considering we're in for the long haul.

(Clockwise from left) Bheja Hara Masala, Nalli Nihari, Paya Soup, Tandoori Roti, Dal Chawal Palidu, Pizza Naan and Bohri Biryani (centre)

After the traditional passing of salt and a bite of sodhanu (rice and sugar to start the meal), we dig into Dhungareli Tangdi, wrapped in foil and cooked in coals. The dish stars fall-off-the-bone chicken legs cooked in creamy gravy with a distinct crumbly cheese texture that teases our palate.

Then, we move on to fried-till-crisp Chicken Kheema Samosas and Chicken Shahi Roll, where crumb-fried barrels burst with meaty, cheesy flavours. They're washed down with refreshing, watermelon-flavoured Bir Soda, as integral to the community as Pallonji's is to Parsis.

For veggies too
The vegetarian options include Soya Chaaps, where the mock meat is slathered with a makhani-like gravy. We also enjoy the salads - Kokam Bateta, featuring well-cooked potatoes hidden under a thick, tangy-spicy coating, and Kachumber laced with silken, mashed brinjal.

The highlights are the melt-in-the-mouth minced lamb Galawati and the skewered Seekh Kebabs, where the soft and juicy mutton packs in robust, spicy flavours.

Dance to DCP
The mains include Nalli Nihari, Bheja Hara Masala, Bohri Biryani and the vegetarian DCP aka Dal Chawal Palidu. The Nihari wins us over with its soft and succulent lamb cooked in a well-spiced stock with a hint of fennel seeds that we relish with fluffy Pizza Naan. The Bheja Hara Masala scores for its creamy coriander-based gravy, whose flavours are soaked in by goat meat.

The dum-cooked Bohri Biryani, with succulent chunks of mutton and potatoes, turns out to be a lighter version of its north Indian sibling. It's long rice grains are laced with the right amount of whole spices and slight tang from the curd. A smoking-hot piece of coal on a bed of mildly flavoured rice and lentils takes the modest DCP to the next level. The flavour lingers in our mouth long after we've tucked into the comforting dish with Palidu, a drumstick stew tempered with cumin and thickened with Bengal gram flour.

By the time we reach the desserts - the rich Pineapple Halwa and creamy Sancha (hand-churned) ice cream in kesar pista flavour - we feel too stuffed to move, realising the true meaning of food coma.

Opens: Next week, 12 pm to 3.30 pm; 7.30 pm to 11.30 pm
At: Pooja Society, Chinchpokli Road, Bandra West
Call: 8956988888
Cost: `786 (single thaal), `986 (per person for family thaal)

When restaurateurs lunch together the conversation always, ultimately, comes down to food and the discussion of food wastage is never far off. At a shoot for mid-day recently, chefs Kelvin Cheung (Bastian), Karishma Dalal (Bombay Salad Co) and Pooja Dhingra (Le 15 Cafe) lamented the lack of composting facilities in the city. They say they have been trying hard to find an eco-friendly solution for their waste, much of which ends up being handed to the local civic body and ends up in a landfill. They have considered joining forces and starting their own composting facility, but it's early days.

Cheung, Dalal and Dhingra might find kindred spirits in other city restaurateurs who face a similar challenge. While some compost a small percentage of the garbage they generate daily, others try and reuse, some control output by cooking on a need-per-order basis, but the greater amount gets binned.

Bombay Salad Co, Bandra West
Waste generated every week: 700 kg
Waste disposed organically every week: Approx 50 kg Karishma Dalal (in pic), who runs Bandra's hip Bombay Salad Co, is waiting for someone to come up with a novel idea that could use all the organic waste her restaurant generates. "As we are a salad bar, most of our waste is made up of peels, stalks and leaves. Around 15 per cent is just cabbage!" As a restaurateur, it would be a huge economical undertaking for Dalal to send her garbage to a large composting facility, which Mumbai doesn't seem to have . "I have kept an eye out and nobody collects it on a large scale. The ones who do, in the suburbs, want me to arrange transportation."
What she is doing right: Distributing garbage to locals who compost at home
Solution: Dalal is trying to do her bit. Every week, she gives around five kg to Bandra residents who compost at home, and around 20 kg every three days to a friend from Pune who uses it in his nursery. "And, BMC comes twice a day for the rest."

Pod Supply, Andheri West (Meal prep service)
Waste generated every week: Approx 30 kg
Waste disposed organically every week: None
Chef Harsh Dixit says they follow waste management procedures including segregation as they only prep an order according to required quantities. He also says that they have never tried composting. "I have worked in three major cities - Mumbai, Bengaluru and New Delhi - before Pod Supply, but I have never experienced restaurants composting their waste. I do believe with the changing food scene in the country; chefs and restaurant owners being more aware about practices like these, it will soon be adopted too."
What they are doing right: Achieve minimal waste by using ingredients to the maximum
Solution: "For example, we use the vegetable peels/fish bones to make stock which we use to cook rice, make soups and base for curries. Off cuts of meats and seafood are used for the kitchen staff meals. But we do land up with a lot of egg yolks as we use more of whites."

Ministry of Salad, Breach Candy
Waste generated every week: Approx 4 to 5 kg
Waste disposed organically every week: Approx 4 to 5 kg
Head Chef Akanksha Saigal says the main challenge she faces is that one day's waste is never the same as the next. It depends on the quantity of order versus what is consumed. "Luckily for us, our estimates are usually close to the benchmark," she says. She does say that in ideal conditions, they would like to compost this waste themselves or via an agency, however, as per regulations, they would need a license to do it. "At our end, we try to keep the waste down and only hope that the BMC makes good use of it."
What they are doing right: Reducing waste generated by ordering only what's necessary The restaurant works on an aggressive inventory system with the core team defining approximate sales per day. "This experience has made us almost intuitive, and we know how much to order for a particular day. Ordering right is the key here." Saigal also insists on using ingredients across dishes to ensure less wastage.

Lord of the Drinks, Andheri West
Waste generated every week: Approx 700 kg
Waste composted every week: None
At the Andheri hotspot, a majority of its waste comes from leafy greens and other vegetables since not all parts of every vegetable can be consumed. "Therefore, waste from meat is lesser," says JJ, Corporate Chef. The restaurant has tried composting, but it's not cost effective. "We use the segregation method. Due to lack of space for storing waste in Mumbai, a part of it usually gets disposed in garbage vans. I think the answer could be to install composting machines. However, these may not be cost effective for every establishment," he says.
What they are doing right: Segregating dry and wet garbage and using the former for manure, inhouse
Solution: The food waste is usually segregated between dry and wet. "Composting of dry garbage is easy at the restaurant level as most of it gets reused while gardening and makes for good manure," says JJ. But most of the wet garbage is binned. "There is hardly any government support in composting of such garbage."

Pranav Mody, mixologist at Sassy Spoon, puts final touches on the Berry Berry Khatta

While creating the bar menu for Juhu's +91, head of operations Jatinkumar Jajal, was clear about one thing: The teetotallers shouldn't feel shortchanged. Having refrained from boozy binges whenever in the driver's seat, Jajal was familiar with the plight of non-drinkers, who often have little to woo them at bars. "I wanted to go beyond the regular fresh lime soda," he says. That the restaurant has been inspired by the highlights of regions across India, meant the drinks had to toe the line. Jalal spent three months travelling the length and breadth of the country as part of his research.

Puerto Rican Sunrise. Pics/Bipin Kokate

Today, +91's bar menu boasts of 40 options, of which 20 are mocktails including a Slushy Aam Imli Panna prepared from raw mangoes of Konkan and Banarasi Paan Colada made of paan, fresh cream and pineapple from Varanasi. "Most restaurants don't exceed four options," he says. As it turns out, Jajal isn't the only one applying his talent to non-alcoholic drinks.

The bartender at +91 garnishes the Slushy Aam Imli Panna. Pic/Sneha Kharabe

Jitin Merani, chief operating officer of Drinq Barmen and Academy, who has designed the menu for Irish House and Magazine Bar and Kitchen, feels bars are no longer all about alcohol. In fact, he recently designed an elaborate mocktail menu for Kill Cafe at Seven Bungalow with over 20 options. "A lot of traditionally teetotaller communities like Marwaris and Jains have started frequenting bars. Hence, restaurant owners are feeling the need to invest in their non-alcoholic section," he says. Merani feels it's the holistic experience that counts. "People want a good ambience, great food and a drink worth their salt, whether alcoholic or not," he says.

Pranav Mody, mixologist at Sassy Spoon, believes the trend has picked up in the last couple of years. "A lot of people who visit the restaurant don't prefer alcohol, either because they're teetotallers, are trying to go healthy," says Mody adding that the festivals season also witnesses a drop in demand for alcohol. The Sassy Spoon upped its mocktails menu during a revamp last year. "We felt mocktails offered a chance to experiment with fresh fruits and herbs that hold health properties," he says. In fact, one of their signature mocktails, the Berry Berry Khatta made of fresh mulberries muddled with oranges, grapes and kala khatta, inspired a cocktail. "We decided to spike it with some Absolut raspberry vodka, and the flavours blended beautifully."

The inherent ability of alcohol to lend flavour to a drink has made many bartenders focus more on cocktails. "Alcohol has its own elements that bind flavours together. Mocktails, on the other hand, are notoriously known for having high sugar content," says Mody. He gives us the example of a Virgin Mojito and Caprioska, which are almost impossible to prepare without sugar. "I do get several requests from patrons for sugar-free variants of these drinks, but if I don't end up adding sugar, it'll taste extremely sour," he says. That's where fresh fruits and sugar replacements like honey and stevia count.

While some restaurants may have upped their mocktail menus, it's still not up everybody's alley. Terttulia at Prabhadevi has refrained from having a mocktail section altogether. But as owner Imrun Sethi insists, his team entertains requests for mocktails. "Most of our cocktails can be made into mocktails. In fact, our bartenders are always customising drinks based on requests we receive. No mocktail has ever been a high seller even in the past and the current health wave doesn't help," he says. Sethi is of the opinion that many teetotalers have now moved from drinking mocktails to other beverages, and therefore they never see a very high demand for mocktails.

Chef Saransh Goila and TV personality Mini Mathur at Silver Beach Cafe, Juhu. Pics/Pradeep Dhivar

The glass walls overlooking a quiet street at Silver Beach Café are misty. Chef Saransh Goila is early and orders a plate of Eggs Benedict, Beetroot Cous Cous Salad and a glass each of orange and carrot juice, choices that TV host Mini Mathur is happy with when she walks in. "The last time we met we were both drunk," Mathur says animatedly. Both TV stars are currently hosting digital food shows. Goila has married his two loves — fitness and food — for his Facebook show Run to Eat (Singapore). Mathur has been cooking with Bollywood stars for her show The Mini Truck. One is a trained chef and the other a home cook, but when they speak, their love for rich traditional food takes over.

Sabhnani: How did an erstwhile vegetarian chef move to selling butter chicken?
Goila: In Delhi, my vegetarian family was tired of eating sweet paneer. So I smoked the gravy for them. That's how I came up with it. My friends in Mumbai loved it. We are actually Goels, my great-grandfather changed it to 'Goila'. When I was opening Goila Butter Chicken, my dad got calls asking him, 'Can't he just call it Saransh's Butter Chicken?' Once I graduated, I realised you cannot be a chef who is vegetarian.
Mathur: Mera butter chicken khaake dekho, hum bhi Dilliwalle hai! I am a Kayasth married to a Hyderabadi. Both the families are very proud of traditional recipes. I hate bastardised versions of food — if someone gave me Szechuan dosa, I'd spit on them! Every Diwali, I pickle six kilos of aloo or chana for achaar. I will make some for you and you can give me butter chicken instead.

Sabhnani: Your new shows are shot internationally, though…
Mathur: My next show, Mini Me, is about a bad**s mum travelling with her seven-year-old. We went to 15 cities across six countries in Europe in 25 days. It was originally shot for digital viewing, but a channel picked it up.
Goila: Run to Eat (Singapore) was originally supposed to be shot in India, but I didn't get support from the state tourism boards.

Sabhnani: You must have collected many stories while shooting.
Goila: Once, on an uphill trek in Himachal, we saw a tree full of apples. As soon as I plucked one, I slipped. I quickly grabbed a branch or I would have rolled down the hill. Things you do for apples and shots!
Mathur: Sunny Leone is such a cool woman. When she shot for my show, she said things like, 'Now let's grind.' I had to control my crew.

Sabhnani: Was the shift to digital platforms a natural progression?
Mathur: Digital is the future. The problem is figuring out how to monetise it.
Goila: Every time I enter a house party, there is a group of people watching something on their phones. My mom wants a Chromecast!
Mathur: People are waking up to the fact that watching TV at an appointed time is not necessary.

Eggs Benedict, Beetroot Cous Cous Salad and juices arrive
Goila: My plate looks beautiful! They have made an effort.
Mathur: Do you always shoot your food before you eat? The whole thing of 'let's tuck in yaar' is not happening any more.

Sabhnani: The impact of social media is huge...
Goila: People explore social media, and not colleges, for learning, which is fine. But one out of 100 people succeeds that way.
Mathur: I mostly find positivity on Instagram and YouTube. Twitter is a different universe.
Goila: Sometimes you have to choose to ignore it [trolls]. It's also driven by brands and PR.
Mathur: Today, you can backslap a star online and say, 'Hey, I don't like your moustache!'

Sabhnani: Do looks matter?
Goila: I am not the best-looking chef in the country. I generally believe in fitness (I used weigh 93kg). You can't judge a chef by his belly, though.
Mathur: If you are good-looking, it can't harm you.

Sabhnani: Dilliwallah's take on Mumbai's food?
Mathur: I love Maharashtra's coastal cuisine. Mumbai should give up on chaat; vada pav is your thing. The Mughlai scene is better in the north.
Goila: The international cuisine spread is better in Mumbai.
Mathur: Eat food at the place where it comes from. Don't go asking for vada pavs in Delhi.

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.

Ayam Goreng Kalasan with Sambal Kacang

Last October, when Priyadarshini Gupta travelled for a three-week trip to Indonesia, she signed up for a day-long cooking class with a local chef in Yogyakarta, a culturally rich city on the island of Java. She learnt to identify native produce, whip up traditional Indonesian fare - including sambal, a hot sauce of Javanese origin - and even noted the substitutes for ingredients not available in Mumbai. "One example is tempeh [a traditional product made from fermented soy], which is cut into thin slices and fried till crisp and served as an accompaniment with many dishes. The chef suggested tapioca or potato slices for a similar crunch," says the 46-year-old corporate consultant.

Priyadarshini Gupta at a cooking class in Indonesia

This weekend, if you drop in at Gupta's Versova home, you'll find the crunchy potato slices accompanying two dishes - Soto Ayam and Gado Gado - that are part of The Indonesian Kitchen, a dinner pop-up presented by Commeat. While the home chef and former Masterchef India contestant has been hosting meals of regional cuisines like Bengali and Oriya for over a year, this will be her first international meal pop-up.

Soto Ayam

"The menu features dishes from across Indonesia," says Gupta. For instance, Gado Gado is a salad packed with steamed vegetables, prawns or chicken and the traditional dressing of sambal kacang, a cooked version of the condiment with a peanut base. It's a prominent feature on the menus of warungs, or mom-and-pop establishments that dot Indonesia. Meanwhile, Ayam Goreng Kalasan (fried chicken marinated in coconut milk), a starter, is a popular street snack across the Southeast Asian nation. The starters also include Pisang Goreng (fried bananas coated with rice flour) and Rempeyek Kacang, a snack that Gupta calls 'Indonesian mathri' since it's made in a manner similar to the Indian snack, but with peanuts and rice flour.

Spicy Steamed Tofu 

The mains feature Soto Ayam, a one-bowl dish with poached chicken or prawns, flavoured with macadamia nuts, light soy and Balinese egg noodles, and Gule Kambing, an aromatic lamb curry laced with macadamia nuts and spices like cinnamon, galangal and lemongrass. If you're a vegetarian, try Soto Ayam with tofu and shiitake mushrooms, or opt for Sayur Nangka, a gravy dish starring jackfruit soaked in coconut milk. The menu includes Spicy Steamed Tofu, a baked tofu dish made with shiitake mushrooms. "This is a contemporary version. Traditionally, it is steamed in a banana leaf," she says.

Longtong

The accompaniments include Longtong (compressed and steamed rice cakes) and steamed rice. "While Thais use sticky rice, Indonesians prefer the long-grained jasmine rice. Indonesian cuisine also features tamarind, jaggery and nuts like almond and peanuts - all ground - in the gravies. They might sound similar to Indian dishes but their taste is distinct," says Gupta.

End the meal with Nagasari, banana-based steamed rice flour cakes.

On: September 9, 7 pm to 10 pm
At: Versova, Andheri West.
Log on to: bit.ly/2iNSGdF
Cost: Rs 1,400

You may also like - Photos: Your hunt for top 10 eggless desserts in Mumbai ends here

When it comes to physical well-being, there is little doubt that we are what we eat. Yet, in our fast-paced lives, what we put into our system often pales before other priorities. Combine it with our readiness to consume packaged and junk foods, and we may be looking at serious health concerns in the long run.

A whole plant-based basics cooking workshop by Sharan, an organisation that spreads awareness about holistic health and an ecologically sustainable lifestyle, aims to reverse this trend by teaching its participants simple ways of eating healthy through the day. "The moment we start eating right, the body starts healing. The aim of this workshop is to celebrate food rather than deprive ourselves of it, which is why all the recipes are not just healthy and wholesome, but also delicious," says Reyna Rupani, the organisation's Mumbai head.

The workshop will be conducted by whole plant nutritionist Madhura Vayal and chef Rose Pinto, who will share tried-and-tested breakfast, lunch, dinner and snack recipes such as Green Smoothies, Red Rice Idlis, Peanut Butter Salad, bread, vegan ice cream and cheese, oil-free Dahi Wadas and even home-made green tea. "The idea is to eliminate processed, preservative-laced ingredients from our diets. The best part about these recipes is that nobody misses the oil or sugar because the flavours only get better with healthier substitutes," Rupani sums up.

Crispy Eggplant Burger

If you're vegan, you can probably count on one hand the number of eateries in the city that cater to your needs while also serving delicious grub. Narrow down the search to just vegan burgers, and you arrive at another figure — nil. But, if you live around Bandra, you're in luck, thanks to a new delivery service called Vegan Burger Kitchen.

Asian-style Sweet Potato and Peanut Burger

The menu currently offers nine burgers, each different from the next, and all made using locally sourced, organic produce.

Being day one of operations, when we call, we're informed that the BBQ Pulled Jackfruit Burger and the Cauliflower and Red Lentil Burger aren't available. On sensing the disappointment in our voice, however, we are promised that it will be available soon enough.

Among the burgers we try, we find two favourites. The first is the Asian-style Sweet Potato and Peanut Burger (Rs 329), where the sweet potato patty pairs beautifully with the creamy soy milk-based Sriracha mayo and Asian slaw. The Crispy Eggplant Burger (Rs 299) is best eaten fresh. The fun lies in biting into the crunchy exterior of the patty — robed in a vegan Thousand Island dressing and pickles — to get to the mushy eggplant that sits inside.

Smoked Black Beans, Mushrooms and Beet Burger

We also enjoy the Smoked Black Beans, Mushrooms and Beet Burger (Rs 299). The patty gets its form and flavour predominantly from the black beans, so if you don't enjoy them, avoid this one. The Unmeat Burger (Rs 329), meanwhile, is an acquired taste. The texture of the wheat protein that makes up the patty is odd and unfamiliar, and the grainy flavour seeps through, despite a generous use of punchy condiments in the burger.

Bounty Pudding

In addition to the burgers, the menu also lists beverages like iced tea and cold brews, as well as two desserts. Pop the Vegan Chocolate Brownie (Rs 129) into the microwave oven for a few seconds before digging in, and you won't be disappointed. The Bounty Pudding (Rs 129) is a riff on the coconut-filled chocolate bar. Here, however, the desiccated coconut is replaced by coconut milk, giving you a chocolate dessert that feels like velvet on the tongue. We hear that the menu is going to be expanded to include more burgers, and meals. Until then, we're content to binge on another Crispy Eggplant Burger.

TIME: 12 pm to 11 am (closed Tuesdays) delivers to Bandra West, Khar West, Santacruz West
LOG ON TO: Vegan Burger Kitchen on Facebook
CALL: 879296027

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

Prachi Dhabal Deb will demonstrate eggless royal icing work on cakes and cookies

Baking a batch of chocolate brownies is simple enough, provided you follow the recipe to the T. But, what if you want to create a two-tiered wonder for your best friend's wedding? Starting today, Cakeology, brings together cake artists from around the world to equip you with all the skills you need to go from home baker to pro baker.

Sachiko Windbiel's 3D fondant cake toppers

"The country's cake decorating industry has been witnessing drastic changes in the past few years. Home baking is a serious business now," says Farzana Gandhi, project and brand building consultant, Cakeology.

The second edition features artists like Alyson Reynolds (Scotland), Sachiko Windbiel (New York), Tina Scott Parashar (Dubai) and Bijay Thapa (New Delhi), who will hold 35 demos and six workshops for aspiring bakers.

Learn to make realistic sugar flowers from Alyson Reynolds

In her six-hour hands-on workshop, which is open to beginners as well as professionals, Windbiel will show participants how to create cute 3D figurines and toppers using fondant. Along with new fondant techniques, special attention will be paid to achieving good body proportions as well as creating expressive facial features.

Three special cakes will be on display this year. UK-based cake sculpture expert Rose Macefield will be making a life-size bride and groom wedding cake. The second is a life-size elephant by Samie J Ramachandran, whose 500kg London Bridge cake got plenty of eyeballs at an exhibition in Bengaluru. For the last one, London-based bakers and best friends Valeri Valeriano and Christina Ong of the multi-award winning Queen of Hearts Couture Cakes will create an entire English garden using nothing but buttercream.

Till: September 10, 10.30 am to 6.30 pm
At: World Trade Centre, Cuffe Parade
Log on to: cakeology.in
Call: 9820744629
Entry: 200 per day

 
Spaghetti

Andheri is a melting pot of refreshing flavours. The wide collection of local, regional and international cuisines make this bustling locality nothing less than a food paradise in Mumbai. Young crowd, cool vibe and an overall pleasant setting, Andheri is a perfect place to indulge in a food trail in the city. From seafood and nachos to waffles and unconventional ice creams, restaurants in Andheri offer a huge assortment of delectable and unique dishes from around the world. These 8 restaurants in Andheri prove what the locality is a haven and ultimate destination of solace for foodaholics. Take your pick:

1. Bombay to Barcelona Library Cafe: This cosy little cafe in Marol is an ideal destination to drop in for Spanish food. The menu comprises of Spanish specialities, fast food and local delicacies. One should definitely try their Bombon, Chicken sandwich, Spaghetti al Pesto and, Gooey Chocolate Brownie and Chicken Vada Pav. Health drinks like Cucumber and Spinach Juice and Beetroot and Carrot juice are also listed in the menu. Food is reasonably priced so you won’t get a hol the in pocket. Friendly staff, live music, outdoor seating and colourful decor make your dining experience a truly unforgettable one.
Where: 3 & 4, Golden Nest Cooperation Housing Society, Mapkhan Nagar, Marol Naka, Mumbai, Marol, Mumbai

Penne Makhani with Chicken Tikka

2. Ambrosia Cafe and Deli: Another quaint cafe tucked in one of the narrow lanes of the busy Andheri-Kurla road is Ambrosia Cafe and Delhi. The menu offers several options to choose from. The light bites are actually not light and are capable enough to fulfil your hunger pranks. Cheesy Chicken poppers, Crumb Fried wings, Penne Makhani with Chicken Tikka and Classic Waffle are the all time favourites here. Place your order and can even indulge in board games till the food comes to your table.
Where: Shop 2, Wellington Business Park 2, Opposite Skyline Icon, Andheri- Kurla Road, Marol, Mumbai

3. Hit and Run: With three outlets in Andheri, this small eatery emerged as a popular and an all-time favourite take away joint for Lebanese and Indian food lovers. This place probably delivers the best shawarma in Andheri (E) area. Apart from the shawarma variants, Hit and Run also offers lip-smacking Hummus with Pita Bread, Chicken Pahadi kebab, Chicken Hyderabadi kebab, Tandoori Chicken and Hummus Chicken salad. The Chinese food here is equally tantalizing. Chicken triple rice, Crispy chicken, and Schezwan rice are some specialities of Hit and Run that cannot be missed. The take away joint is easy and locate and fits the budget.
Where: Mahakali, Marol and Chakala

Shawarma

4. Icekraft: None can deny the fact that Oshiwara is a haven for our foodie folks. Amidst several Chinese, Indian and Continental restaurants, stands Icekraft, a tiny funky looking dessert parlour. Known for their live ice cream counters and unconventional flavours for the cool bites, Icekraft is worth a visit for dessert lovers. It is also the one-stop destination for waffles, pancakes and freak shakes. You can end your meal on a sweet note with Icekraft’s Charcoal Ice cream, Dark chocolate ice cream, Chocochip Waffles and Nutella Waffle. Also, customize your ice cream if you wish too. Also, the food joint comes out with festival special menus, so you need to keep an eye out.
Where: 5, Meera CHS, Opposite Windsor Grande Residences, Oshiwara, Andheri West

Charcoal ice cream

5. Bhojohori Manna: No food trail is complete without sampling regional speciality. Bhojohori Manna in Oshiwalivesive up to your expectation. Be it Luchi and Kosha Mangsho or Daab Chingri, Bhojohori Manna ensures that every dish carries with it the authentic flavour of Bengal. The restaurant made its way to Mumbai from Kolkata and has lived up to the expectations of Mumbaikars, especially fish lovers. You can fill up your stomach with Bengali dishes like Mishti pulao, Chicken Kabiraji Cutlet, Ilish paturi, Jhinge Aalo posto, Vetki macher paturi, and Parshe Shorshe.  
Where: 3 & 4, Reliable Business Centre, Near Om Heera Panna Mall, Oshiwara, Andheri West Oshiwara

Ilish Bhaja

6. Sammy Sosa: If you are in Oshiwara for pub hopping and need to chill over cool drinks and international food, then Sammy Sosa may come to your rescue. The all the day dining joint specializes in Mexican, Italian and Continental food. It has included salads and other healthy food variants in its menu to meet the hunger pranks of our health conscious folks. Pair your nachos, tacos and Chilli Cheese Fries with Vodka Sangria, Bira Lite or Brody Bourbon Beer New Sernyaa at this cool vibrant eatery. It is a perfect destination to drop in with friends and unwind over good food and classic drinks.

Where: Shop 18, Meera CHS, Near Mega Mall, Oshiwara Link Road, Oshiwara, Andheri West

Nachos

7. Vedge: We do like your veggie meals a lot! Veggie food too comes with a twist and Vedge justifies the fact to the core. The highlight of the eatery is the vegetarian version of Thai, Chinese, Mexican, Italian, and Asian cuisine. To be on the safe side, you can also pick a dish from their fully loaded Indian menu. Share a plateful of Wok Tossed Potatoes, Fully Loaded Nachos, Chilli Paneer bao and Dimsums with friends and family the next time you drop in to Vedge.
Where: Ground Floor, Fun Republic Mall, New Link Road, Veera Desai Area, Mumbai

Crab masala

8. Malwani Kalwan: No food trail in Mumbai is complete without tasting the coastal flavours. Think of some unusual seafood delicacies and Malwani Kalwan will have it ready on the palate. Drop in to this Andheri restaurant for a date with Crab soup, Bombil fry, Squid fry, Stuffed pomfret, Brain tawa fry and Gawth Chicken. The ambience is nothing outstanding, so only drop in for a seafood fix. The aroma and flavour of coastal meal will leave you finger licking.
Where: Om Cottage, Opposite Nana Nani Park, JP Road, 7 Bungalows, Andheri West

The next time you are in Andheri, you simply cannot miss out on these food outlets. Also, those residing in this ever bustling locality of Mumbai may put on extra kilos after savouring lip smacking global food from the joints. Never mind, many of these do offer healthy variants to strike a balance.

Happy munching!

Mojo's Bistro in Kamala Mills, Lower Parel

Gone are the days when a pub's interiors only made for a cool Insta frame. Today, design based on business sensibilities is having a bigger say in the blueprint. An idea that seems to have caught the attention of owners of new watering holes is to set up an island bar right in the middle of the venue.

Bring in the business
Owners agree that an island bar is accessible from all sides, and thus, results in better business. "In a space as big our Andheri outlet (6,500 sq ft), an island bar suits us perfectly. We didn't want it to be in a corner from where the bar wasn't visible. An island bar in the centre is more accessible, and the service is faster," says Dibyendu Bindal, partner at Agent Jack's.

Bindal feels that sourcing water supply and drainage facilities might be a challenge, but with advanced technology, these issues
can be overcome. Such a placement also offers more space for guests to hang out with their drinks for longer.

The island bar at Andheri's Agent Jack's

Add to the theme
For others, an island bar works as an extension to the décor. A case in point: Juhu's seaside bar, Estella. "We wanted its look and feel to be like a deck. Since we are situated by the sea, we decided to have an island bar and make it a conversation point. It instantly draws guests, like an island would draw visitors," reasons Hitesh Keswani, director, Silver Beach Entertainment and Hospitality. Keswani echoes Bindal's logic when he says that such a design manages to woo more guests as it ensures easier interaction with the bar team.

Pritina Shrestha, managing director, Mojo's Bistro was clear that their spacious open-air venue in Lower Parel would host a bar in the centre. "Four-sided access is not just a quicker way for people to get their drinks, but also gives a 360-degree view to guests at the bar, and those helming it. Thanks to this, we have bartenders performing. We have added LED lights that play up on big-ticket events like cricket matches. This helps us change the ambience regularly," she says.

Juhu's sea-facing Estella restaurant 

Architect take
Island bars in large spaces are a mainstay not just in the city, but internationally too. Suresh Mistry, co-founder of city-based architecture firm SM Studio, which has worked on the Andheri outlet of Agent Jack's, has spotted some of the finest island bars across Hong Kong and Guangzhou. "It is ideal for service as it enables the waiters to attend to every table in lesser time. Island bars also break the monotony of a large space."

The team at architect Sameep Padora's sP+a that designed Lower Parel's Theory and Juhu's Estella, was clear about Keswani's brief. They say, "Since the island bar is the cynosure of the space, the design had to be technically spot on.
Done right, it is the best way to communicate the positioning of the property."

Going by the footfall at the Juhu hotspot, it might just be the new cool island to check into.

Peri Peri Twister. Pics/Sameer Markande

The led lights fitted in 3D wall panels engulf The Pabulum (Latin: food) with a violet glow that spills on to the street. Standing next to a chemist and a stone's throw away from a farsan store, the QSR off SV Road in Santacruz, which promises 'fiery fries' and 'sexy shakes', resembles an alien spaceship.

The counter has a slot that holds these BBQ Cheese Fries served in a conical container

Our analogy isn't far off the mark as we step in and overhear a middle-aged couple, curious to know what Nacho Fries and Cheesy Potato Twisters actually mean. A millennial helming the service station explains the dishes. He points to staffers working in a bot-like fashion, adding dollops of Mexican salsa to golden fries and slicing potatoes to create spirals on a stick in an open kitchen. The couple places the order and moves to one of the two dining counters in the space, launched last month by three foodpreneurs - 21-year-olds Himanshu Jain and Mayank Jain, and their friend Deepak Joshi, 26, who runs a catering business.

A staffer preps the fries in the kitchen

The menu is The J-meets-Keventers-meets-Irla's Twisted Potato. It features French fries served with a host of vegetarian toppings - from aioli garlic to tandoori mayo and Schezwan sauce. They also offer Jain fries made with raw banana. From blueberry and rose to popcorn and Parle G, an array of ingredients make their way into the shakes, along with four varieties of twisters.

Death By Chocolate

A-peeling twist
We begin with the Peri Peri Twister ('69), a 12-inch long tornado of spicy flavours. The potato spiral - deep-fried and crisp but non-greasy - is piped with a fiery, paprika-and-garlic infused mayonnaise instead of a powdered spice mix. This enhances the stick, where the mayo's slight tang balances the heat. We wash it down with Popcorn Caramel Shake ('149), a lip-smacking, creamy rendition of the munchie with just the right hint of burnt brown sugar.

Popcorn Caramel Shake

The BBQ Cheese Fries ('99) feature crisp-till-golden, starchy potato fries doused with a peppery, slightly sweet barbeque sauce with an oh-so-good smoked taste that balances the sharpness of the cheese sauce. Our friend remarks, "They are better than the ones at The J."

The Poppers & Fries ('149) comprise three deep-fried cheese balls perched on a bed of fries, doused in chilli garlic sauce and mayonnaise. While the tangy-spicy sauces complement the dish, the poppers are underwhelming, and stodgy.

Try a dessert fry
Heading for a carb crash by now, we pick the apt climax - Death By Chocolate ('149). Coated with generous amounts of Nutella and chocolate sauce, the crisp, unsalted fries, topped with grated cheese, make for a great dessert. We exit with a promise to return, once we're cured of a potato hangover.

Time: 11 am to 11 pm
At: Shop No 3, Tagore Kunj, Saraswati Road, Santacruz West
Call: 8080805775 (delivery via Swiggy and Zomato)

Bittu Sahgal and Dia Mirza enjoy a meal at Kitchen Garden by Suzette in Bandra. Pics/Shadab Khan

There is a peacock whose cacophony Bittu Sahgal wakes up to at his Napean Sea Road residence every morning , before he starts hammering away at articles for Sanctuary Asia, a magazine he launched and has been editing since 1981. And as Dia Mirza tells us how she came to be associated with Sahgal's various projects, a butterfly fluttering in the al fresco section of Kitchen Garden by Suzette lights up her eyes. The actor, who has been deeply involved with the cause of the environment, attended The International Snow Leopard and Ecosystem Forum in Kyrgyzstan last month, and was appointed the ambassador of the Wildlife Trust of India earlier this year. As the mentor and the mentee meet over lunch, words flow as odes to nature, unravelling the green legacy of India and the ecological miracle called Mumbai.

Hasan: How did your association come about?
Sahgal: She walked into our lives like a breath of fresh air.
Mirza: There had been always a sense of awe for the man he is and his work, but I hadn't had facetime with him. So, when I met him socially at a dinner, I chased him. I told him, 'The problem with people like you is that you don't communicate with people like me. If I had more access to your mind, I would take your ideas to more people.' Bittu is someone I look up to as my guardian, my guru. He really changed my life.
Sahgal: It takes a lot out of somebody to keep fighting for 40 years. Then I look at you and I say to myself, 'We won!' Life is a marathon and the baton has been passed on.
Mirza: The world is constantly drawing you away from your purpose. Bittu came into my life as a reminder of all the things I was nurtured with when I was being brought up. I went to a J Krishnamurti school, where we did classes under trees, we grew vegetables and discussed materialism. My work in films had taken me far away from all this but he reminded me that the two can co-exist. And I made a choice.

Avocado Toast and The Greek salad arrive.
Hasan: Speaking of choices, are both of you vegetarian?
Sahgal: I don't perceive meat as food. I was born in a non-veg loving Punjabi family, but I stopped eating meat when I was old enough to say no to my mother.
Mirza: I am not a vegetarian, but I have become more conscientious about my consumption. There are certain meats I don't eat, like wild animals.

Hasan: Where does Mumbai stand in the fight to ensure urban centres retain their green cover?
Mirza: As citizens of Mumbai, we need to remember that we are the only city in the world with a large forest cover in the heart of the city.
Sahgal: We have a garland of mangroves protecting us. Sanjay Gandhi National Park has more butterflies than the entire UK. We are like spoilt rich brats who don't understand the value of our wealth. Like the biodiversity of forests, we need biodiversity of attitudes and strategies.

Mirza: And laws. Isn't it appalling that we are waking up to waste management systems only now?
Sahgal: We have planners planning infrastructure at sea level, when the rest of the world is planning for six metres above sea level. It defies logic that my generation is straddling your generation with white elephant investments that can never work. Nature doesn't give you judgement, it gives you consequences. Mithi river was a consequence, as is Florida.

Mirza: As Bittu always quotes Senegalese environmentalist Baba Dioum: In the end we will conserve only what we love and love only what we learn about.

Watch two hours of fresh material by new stand-up artists including Aakash Gupta, Govind Menon, Mandar Bhide and Andy Reghu (in pic).

On: September 12
At: Canvas Laugh Club, Palladium, High Street Phoenix, Lower Parel.
Log on to: bookmyshow.com
When: 8.30 pm 
Entry: Rs 500

Verbena Brewpub & Skygarden

This Tuesday, head to Verbena Brewpub & Skygarden for the La Femme Nights!

In Mumbai, there is something about a night out with your girls, an LBD, stilettos, some great food and drinks, especially if it is a good venue! Mumbai's popular Verbena Brewpub and Skygarden presents the La Femme Nights every Tuesdays.

Calling all the ladies to forget about their work woes to indulge in a few sangrias, martinis and a few more laughs.

Verbena Brewpub and Skaygarden promises to pamper the ladies with unlimited free sangria and fruit martinis between 7:00-10:00 pm.

So ladies, a great night awaits you!

What: La Femme Nights
When: 12th September, Tuesday
Where: Verbena BrewPub & SkyGarden, 4th Floor, Trade View Building, Gate no 4, Kamala mill compound, Lower Parel
Time: 7:00 pm onwards

Crazy Salmon Roll, Veg California Roll and Crabmeat Gunkan. Pic/Nimesh Dave

We are quite chuffed with the thought of ordering sushi for lunch on a busy day in the newsroom. Sushi and More, a delivery-only enterprise, has been fulfilling Japanese sushi cravings for residents of SoBo and Prabhadevi since 2009, and has now launched in Andheri.

The menu for the suburbs is a slimmer version of the original, but it doesn’t disappoint (there are Jain options as well). They offer nigiri, uramaki and hosomaki style rolls in addition to a few appetisers such as Chicken Yakitori and Rock Corn Tempura.

We pick three sushi options, Veg California Roll (Rs 400, eight pieces), Crazy Salmon Roll (Rs 950, eight pieces) and Crabmeat Gunkan (RS 400, six pieces). They cover Andheri to Juhu via direct orders, so we get a partner delivery company to deliver to Bandra East and as a result, are unable to test their delivery time. But they earn full marks for packaging. The pieces sit firmly in boxes with transparent covers. Separate sections for gari and wasabi (and a pair of wooden chopsticks) ensure that they don’t meddle with the mild flavours of the dishes.

We dig into the Veg California Roll first, as the avocado it comes stuffed with has already turned brown. We feel the rice could be of a better variety. The roll is a downer, with no standout flavours to savour. Next, we try Crabmeat Gunkan, our favourite from the list. The delicate flavour of the meat goes well with the sticky rice it comes topped on, unlike the California Roll, where the rice tasted flat. The Crazy Salmon Roll has fish on the outside and the inside. The amount of meat is worth the money, but the spicy salmon in the centre doesn’t taste very different.

Sushi and More is priced well compared to other restaurants offering the fare, but slight creases need to be ironed out for a silken smooth sushi experience.

Review
Food Mixed
verdict J
COST Competent

It's new, and it's pink
Last week, Barry Callebaut, Zurich-based manufacturer of chocolate and cocoa products, revealed Ruby chocolate, which is made using the Ruby cocoa bean sourced from Ecuador and Brazil. Slated to hit the shelves by early next year, the chocolate has an intrinsic sweet-and-sour berry-like flavour and pink colour derived from the bean's reddish hue. The fourth type of chocolate (others are dark, milk and white) comes 80 years after Nestlé's white chocolate.

Illustration/Ravi Jadhav

Pink pavlova ice cream
alyssa chesson,
Co-founder, Bono Boutique Ice Cream
'I would create a creamy and smooth pink chocolate ice cream. It would be studded with crushed marshmallows and [French] meringue, which would enhance the chocolate's berry-like flavour.

This would go perfectly with a glass of Rose.'

Cardamom and ruby chocolate shahi Tukda
Ranveer brar,
Celebrity chef
'The idea is to enhance the richness of the Indian Shahi Tukda. I would use brioche bread as the base and instead of traditional custard, I would make crème anglaise with cardamom and Ruby chocolate. The dessert would be presented as a tiered gateau, topped with a crumble of nankhatai, featuring a liquid Ruby chocolate ganache centre that would add texture to it.'

Ruby mochi
jahan bloch,
Co-founder, The Omakase Kitchen
'Reports suggest that Ruby chocolate's flavour profile is along the lines of berries. Assuming that, I would pair it with flavours like vanilla and citrus, which go well with tangy taste.

Currently, I am obsessed with trying different versions of mochi, the traditional Japanese dessert that we serve at The Omakase Kitchen. So, I would create a Ruby Mochi, with Ruby chocolate ganache and candied yuzu strips encased within the chewy and sticky rice cake.'

Ruby fraisier cake
sanjana Patel,
Founder and creative head, La Folie India
'On my recent visit to the US, I tried Ruby chocolate with chef Jean-Marie Auboine in his factory. It tastes naturally of berries and has great acidity, so it's less sweet and more premium than white chocolate. I would use it to reinvent the classic Fraisier cake with strawberries. Ruby chocolate's flavour is also more pronounced when paired with cream cheese and fruits. If launched in India by February, I'll create a Valentine's Day special with the chocolate and pair it with champagne.

I already know chefs around the world who are planning to create champagne-flavoured pâte de fruit and coating it with Ruby chocolate. However, consumers will need to shell out more since the chocolate's production is at a nascent stage, with more demand than supply.'

Potato Chops

"Despite having lived in the city for years, not many people are even aware of the existence of this cuisine," begins Sajida Khan, founder of Culinary Craft studio, which will be the venue for a workshop on East Indian fare this weekend.

Mumbaikar Lloyd Rodrigues will conduct the session where he will teach participants how to make four East Indian dishes. The first is the Mutton Stew, which is a combination of vegetables like carrots, peas, onions and tomatoes, and mutton blended with mild spices.

The second item on the menu, shares Rodrigues, is the East Indian Potato Chops, a much-loved snack featuring crumb-coated potato mash stuffed with spiced minced meat.

"The third is a rice dish, which is colloquially referred to as Wedding Rice, since it is usually prepared as part of the East Indian wedding spread," informs Khan. The dish is akin to a pulao, and comes topped generously with fried onions and shavings of almonds and cashew nuts.

No meal is complete without dessert. And the sweet dish that participants will learn to make is a unique preparation called Letri.

Rice is a staple in the community's meals, and this dessert, too, makes use of colourful rice vermicelli mixed with generous amounts of coconut and jaggery.

Truffle and Edamame Dumplings

This city is no stranger to modern Cantonese cuisine, thanks to international brands like Yauatcha and Hakkasan having landed at our doorstep several years ago. And the fact that they're going strong is proof that Mumbai's elite loves the grub.

Enter House of Mandarin, a soon-to-launch fine-dine that aims to quell our dumpling cravings. A project by Rachel Goenka, this is a far cry from the European fare and dainty baked goods we have been treated to from her brands, The Sassy Spoon and The Sassy Teaspoon.

We visit one afternoon to scope out the new restaurant, standing at the same spot in Bandra where an outpost of The Sassy Spoon used to be. The interiors have been transformed — dark wooden accents, lamps, and Chinese murals adorn the elegantly designed space. We settle down at a table and begin our eastward journey.

Sweet and Sour Chicken

Raise your glass
The cocktails deserve special mention. Created by mixologist Pranav Mody, each is a subtle nod to the Orient without becoming a cliché. The Crouching Tiger (Rs 399), made with a lychee green tea-infused vodka with a dash of cranberry juice, is for those who like their drinks fruity but not cloyingly so. The signature cocktail, the vodka-based Mandarin (Rs 399), is fruit-forward and bursts with flavours of citrus and aromatic basil. The tall glass filled with this chilled drink momentarily transports us to a beach deck on a sunny island.

Our favourite, however, is the Mandarin Mocha (Rs 339), which has a whisky base and comes with a dose of espresso and vanilla, topped with orange zest. This is a drink we could count on for that much-needed shot of caffeine.

Mandarin Mocha

Duck tales
The menu isn't trying to impress anyone by being out-of-the-box or innovative. Instead, what you get is pure comfort food, dishes that are flavourful in their simplicity.

Being a Chinese restaurant, you can expect a wide selection of dim sum here. The Truffle and Edamame Dumplings (Rs 440), which have become a regular feature at Chinese fine-dines, are sheer perfection — the film-like wrapping breaks open to reveal an edamame filling that feels like velvet and has a lovely umame flavour owing to the truffle oil. The Crispy Prawn Cheung Fun (Rs 540), served steaming hot, also wins our vote. Two glossy, translucent rolls hold juicy prawns and a layer of crunchy tempura batter.

Crispy Prawn Cheung Fun

A drizzle of soy sauce gives the dish a flavourful punch.

If you're visiting with the intention of shelling out the big bucks, don't skip the Aromatic Crispy Duck (Rs 1,150 for quarter, Rs 2,150 for half). Deep fried duck thighs are shredded and served with pancakes, a rich plum sauce and batons of cucumber and scallion. There is a method to eating this dish — place a light-as-air pancake on your plate, spread a dollop of plum sauce, place a spoonful or two of the shredded meat on it, throw in some greens, roll it up and tuck in.

Steamed Whole Pomfret with Ginger and Scallion

Pots of delight
Among the mains, you can't miss the soy-drenched Steamed Whole Pomfret with Ginger and Scallion (Rs 2,200). The seasoning on this dish is on the milder side, so if you're looking for something with a punch, this is not it. You can, instead, opt for the Sweet and Sour Chicken or the Sanpei Chicken Claypot (Rs 540 each), and pair either with a portion of the Spicy Vegetable Fried Rice with Taro (Rs 390).

The interiors are peppered with Chinese murals. Pics/Bipin Kokate

We can never have too much of the fare from the Far East, and if you're anything like us, you know where to look if dumplings are on your mind.

Bavarian Bouquet and Tropical Froth 

A trend we have seen in menus across the city is the use of the term, progressive global cuisine. This covers everything under the sun and allows chefs to serve dosas or dimsums. Many falter in delivering the best of each cuisine, while others manage to gain footfall.

Andheri's newest brewery (in place of The Pump Room, which was a brewery too), Barrel & Co has a menu that falls in this category. The interiors are industrial with a surprise mix of S&M, in the form of a large cage and mannequins decked in chains.

Beer-infused Chicken Supreme with Dukkah Spice 

Butter Chicken and Jeera Rice (as part of lunch thalis) and Spaghetti Lamb Bolognese fight for attention. We hope for the best and order their craft beers first. We have a weakness for wheat beers and the Belgian Wit ('190 for 330 ml) has the perfect grainy flavour with a hint of citrus. The Hopfenwiezen and Irish Red Ale (both '190) need a little more finesse for a smooth transition of the many flavours they pack. The most unique offering is the Bavarian Bouquet ('210), a floral, sweet beer that we guess will polarise opinions. It's unlike anything other breweries serve and the aroma reminds us of an exotic spa — we don't mind it one bit and call for another mug. One thing that all the beers lack is a good head. To further experiment with the Belgian Wit, we pick Tropical Froth ('300), a cocktail that makes the most of the citrusy nature of the craft beer when mixed with orange, apple and pineapple.

Zucchini Stuffed with Cottage Cheese and Cream Melange; (bottom) The industrial interiors. Pics/ Dhara Vora Sabhnani

Happy with the beers, we try a Mini Dosa Taco with Chicken Sukka ('290), Beer-infused Chicken Supreme with Dukkah Spice ('275) and Zucchini Stuffed with Cottage Cheese and Cream Melange ('275). We are not disappointed. The chicken skewers are tender and the coating of dukkah adds a woody taste to the meat. The stuffed zucchini, comes on a bed of chutney-like paste and the rolls are stuffed with delicate paneer. The chicken stuffing of the dosa tacos starts with a sweet taste and then hits spicy notes, balancing the flavours. The dosa is a tad soggy.

Like us, other tables seem to be having a good time, too. Several tables are filled on the Monday evening when we visit. With good food, aptly priced craft beers (just two options for bottled beers is a downer) and a well-designed entrance to property that will soon become an Insta favourite, Barrel & Co calls for a revisit.

Lewis Hamilton and Heidi Klum

Formula One star Lewis Hamilton, 32, and supermodel Heidi Klum, 44, went on a dinner date in New York recently after attending a fashion bash in the wake of talk that Klum and her current boyfriend of three years Vito Schnabel, 31, are taking some time off their relationship.

Hamilton is now in Singapore for the F1 event. According to The Daily Mail, Klum was seen walking towards the waiting car with Hamilton in tow.

But the F1 driver made sure to maintain some distance from the America's Got Talent judge on their exit from their dinner.

"She was seen with Hamilton at the Harper's Bazaar event," said a source.

"At the Singapore Grand Prix, Rannvijay Singha met F1 legends Fernando Alonso and Mika Hakkinen and committed to Johnnie Walker's JOIN THE PACT initiative, which is a global campaign that encourages people to NEVER DRINK AND DRIVE."

2017 marks the 10th year of the campaign and the aim is to collect 5 million commitments from consumers to Join the Pact by end of 2018. For every commitment collected 1km of safe rides home is given back by Johnnie Walker.

Mika Hakkinen and the McLaren Honda and Sahara Force India drivers are Johnnie Walker's Global Responsible Drinking Ambassadors. Mika has visited over 40 countries to spread the #JoinThePact message.

Gaganjeet Bhullar, who was tied 3rd last week in the Queens Cup, moved into contention once again with a superb six-under 66, which carried him to 14-under at the Sarawak Championship here yesterday. Bhullar was three behind the leader Paul Peterson of the US who posted a bogey-free three-under-par 69 to hold a narrow one-shot lead over countryman John Catlin in the third round.

Bhullar had rounds of 68-68 on first two days and is now in prime position to make a charge for his first win this season and the ninth on Asian Tour in his career. Bhullar had seven birdies, four on front nine and three on back nine against just one solitary bogey on Par-3 eighth. Among other Indians, Himmat Rai (68-67-70) was tied 11th and Ajeetesh Sandhu (68-71-67) was tied 16th. S Chikkarangappa (70-67-70) was tied 19th, while Khalin Joshi (68-70-71) and Honey Baisoya (71-69-69) were tied 31st.

The other two Indians who made the cut were Aman Raj (74) at tied 44th and Jeev Milkha Singh (73) at tied 53rd. Rashid Khan (75) was tied 63, while Viraj Madappa, Chiragh Kumar and M Dharma missed the cut. Bhullar said, "I hit the ball really good. I hit all the fairways and missed only three greens. Overall it was a good day in terms of ball striking. I got off to a good start with two birdies and that gave me a lot of boost and confidence.

"I'm happy to be in this position. I've been striking the ball really good in the last four months. The trick is all mental now. If I'm able to do the same thing in the last few days, I will be happy with my game." "Golf is a funny sport and anything is possible. Everybody is giving their 100 percent and so am I. I'll go out there and do my best. Game wise, I'm feeling really confident and I've been converting a lot of good scores and giving myself a lot of opportunities."

Bhullar opened with birdie-birdie and then had three pars. He followed up with birdies on sixth and seventh and dropped his only shot on eighth. On the back nine, he birdied on the 10th, 12th and 17th. Peterson, who won his first Asian Tour title in January, fired three birdies on his homeward nine to hold on to his lead for the third straight day on 17-under-par 199 at the Damai Golf and Country Club.

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Dia Mehta's lone goal helped Bombay International School (Babulnath) beat Bombay Scottish (Mahim) in the Mumbai Schools Sports Association (MSSA)-organised inter-school girls U-14 Division I football tournament at Azad Maidan yesterday. Both teams started off in an aggressive fashion, but the first half ended goalless.

Switching sides, Dia broke the deadlock in a nonchalant fashion. The goal came in the 27th minute when she intercepted a cross from teammate Simran Jasubhai and hammered into the net from long range to seal the win for her team.

Meanwhile, in a boys U-14 Div II encounter, Holy Family High School (Andheri) beat Infant Jesus High School (Malad) 4-0. Sanford Dias scored a brace while Rommaan Khan and Gavin D'Souza netted one apiece.

Bollywood actress and former beauty queen Urvashi Rautela seems to be in a holiday mode and says amid lockdown a virtual vacation will do for now. Urvashi took to Instagram, where she shared a photograph of herself in a sea green bikini. In the snapshot she lies on a wooden plank beside the ocean. She completed her look with a pink flower in her hair and sunglasses.

 

 

 

View this post on Instagram

Sunshine is my favorite accessory. Close your eyes & imagine beach 🤣😂🌊. A virtual vacation will do for now ☀ï¸Â . . . . . . . . . . . . . . . . . . . . . . . . . #love #UrvashiRautela

A post shared by URVASHI RAUTELA 🇮🇳Actor🇮🇳 (@urvashirautela) onApr 26, 2020 at 9:28pm PDT

"Sunshine is my favorite accessory. Close your eyes & imagine beach.. A virtual vacation will do for now," she captioned the image, which currently has 330K likes. Urvashi on Sunday treated her fans to a dance video. In the clip, the actress is seen performing "heel choreography" on the Bollywood number "Aashiq banaya aapne" by Himesh Reshammiya.

Earlier this week, Urvashi's Facebook account was hacked. She warned fans not to respond to posts originating from the account. On the work front, "Beat pe thumka", a peppy wedding number featuring Urvashi has just been released. The song is from her upcoming comedy flick "Virgin Bhanupriya".

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Sonali Bendre is one of the Cancer survivors in Bollywood, akin to Manisha Koirala and Lisa Ray. These women have some very inspiring journeys and are likely to become role models in the future. And now, speaking about her journey to SpotboyE, Bendre spilled the beans on almost everything, right from her treatment to her husband Goldie Behl's unshakable support to how she feels today. It could leave you teary-eyed.

The first question was about her current health and she said, "I'm doing well right now. I'm feeling good. Also, I would say it hasn't been much of a shift for me because the last 2 years have been sort of a quarantine for me anyway. So it's not too much of a change at this point, but I would have a lot of visitors coming and going then. That's the part that I miss the most." She also said how she has been missing her parents due to the lockdown and can't meet them.

"Above all, I'm missing my parents right now in this because I can't really meet them. But other than that, we have lots to be thankful for. I always count my blessings," stated Bendre. When she posted her bald picture on Instagram, it was welcomed by one and all, and the actress earned the respect from everyone for the same. She even spoke about her decision to do it and how it made her feel.

She said, "Frankly, how long are you going to hide? Just get on with life, man. I felt I was getting distracted trying to hide my falling hair, so just putting it out there fully bald was more to help myself than anything else. It was quite liberating, actually." And do you know Goldie Behl didn't want the actress to grow her hair back? This reveal was also made by Bendre.

She stated, "He used to say I need to own it and that I look fabulous without my hair as well. Today, he tells me that 'you should not grow your hair back, the short hair suits you very much'. My husband has been an amazing support." As we stated above, Bendre has been an inspiring figure and we all need to respect her for the way she has handled her life and been such a sport and a spirited lady!

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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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When author turned filmmaker Ram Kamal Mukherjee decided to make the big switch he knew that it wouldn't be a cakewalk.Now with his second Hindi film Season's Greetings he emerges as a confident story teller, who can intrigue audience with simple and thought provoking narrative. In an exclusive chat with Midday he talks about his films and beyond...

Probably you are amongst few film journalist from Bollywood who have successfully switched from print to movie making. Was is a pre planned transition?

It might sound like a 'cakewalk' but unfortunately it was not. I had to go through the grind. After my tenure as Editor in chief of a film magazine. I co-produced a finite series Bin Kuch Kahe for Zee TV with director Rajshree Ojha. It was a learning experience for me. During that time, I realized that I would like to make films. But never in my dream I had imagined that I will become a director. In fact it was Esha Deol who literally forced me to become a director with Cakewalk. She said, "It's your vision, and you are doing everything that a director does. I think you will be a good filmmaker!" Esha stood by me and my production house like the Rock of Gibraltar.

You have been a senior journalist, with almost 20 years experience. Did any of your industry friends help you? Or did you approach them?

No. I didn't approach anyone. I wanted to make a film on my own terms and condition. I knew that once I achieve in making a decent movie, industry will support and stand by me. Cakewalk broke all possible records. It became India's first short film to be premiered in a satellite television Cineplex with Colors, the first look was launched in London by Hema Malini, the music rights was acquired by Zee Music, the film was acquired by Viacom18, I was invited at the BBC studios in London for live chat show, it got selected at 21 film festivals and won at 17 film festivals. It also become India's first short film to be premiered at Inox Insignia one of the biggest theatre chains in India. The film was promoted in 6 major metro cities in India and Dubai. We treated it like a feature film, and I give credit to my team and my friends from media and film industry.

Your second film Season's Greetings seems to have created a much bigger news. With United Nation Free and Equal and legends like Amitabh Bachchan endorsing the film it seems to be one of the much awaited movie of this year on OTT?

I am thankful to Mr Bachchan for being so gracious, he spoke so beautifully about the film in his video message. My film is a tribute to the legendary filmmaker Riruparno Ghosh, and I am grateful that Lillette Dubey maam and Celina Jaitly Haag who agreed to be a part of this venture. It was Celina who connected me with the United Nations Free and Equal, and I had to organize special screening for them in Geneva. It took almost two months to bring them on board as our social cause partner. This wouldn't have been possible without our friend and well wisher Charles Radcliffe. Zee5 had initially decided to release it on March but now due to Corona pandemic we had to reschedule everything. But I am glad that we released on April 15, and the film has become the most watched short film on Zee5. The film got selected at seven prestigious international festivals including Cardiff International Film Festival. It won Best Director Jury award at Rajasthan International Film Festival this year. I am eagerly waiting to show the film to all. This film also marks the debut of young and talented actor Azhar Khan. The film deals with LGBTQIA issue in a very subtle manner. The film has been selected at the prestigious Kashish Film Festival 2020 in Mumbai, Asia's largest LGBTQIA Film Festival. I am glad the film is getting appreciated by all, my film celebrates love beyond gender.

Director Ram Kamal Mukherjee with lead cast Celina Jaitley and Lillette Dubey in Season's Greetings

How does it feel when your film gets thunderous applause from media and film fraternity?

I feel blessed. When veterans like Khalid Mohamad, Shoma Chatterji, Nandita Puri, Ananth Mahadevan, Taran Adarsh, Rajeev Masand and Suman Ghosh writes about your film, its a reassurance. But I would like to thank my team for making this possible. My producers Aritra Das and Shailendra Kumar, my associate producers Mohammad Jameel and my wife Sarbani Mukherjee. You might dream big, but you need a producer who will stand by your vision. And of course Celina Jaitly who worked like a team member all the way from Austria in the middle of lockdown crisis. She would manage her household responsibilities and maintain all her work commitment. She interacted with all leading media over Instagram and Skype, she gave telephonic and email interviews. She actively pushed the film on social media. Lillette Dubey maam though she is not on any social media platform, she would record her bytes for channels and send. Her daughter Ira Dubey would record her interview on phone and we would give those bytes to electronic and web media. Azhar Khan supported us from Pune, while Shree Ghatak in Kolkata went all out to spread the word. My singers Sayani Palit and Jaan Kumar Sanu did radio chats and facebook live performance of the song. It was very tough to promote a 47 minute film in the middle of lockdown. But we all need to keep reinventing ourselves.

In a span of two years you have managed to direct almost five films. That's a decent number...

After Season's Greetings, I wanted to make a short length Bengali film. That's when the idea of Rickshwala came to my mind. I am launching Avinash Dwivedi in as the protagonist in the film. It was a tough project for me. We had to do workshops and shoot in the bylanes of North Kolkata in summers. Avinash gave his blood and sweat for this film. Rickshawla already won Best Actor and Best Director at 13th Ayodhya International Film Festival this year. Then we made Broken Frame, which is based on my fiction Long Island Iced Tea. Yet again I was fortunate enough to work with extremely professional and talented actors like Rohit Bose Roy and Ritabhari Chakraborty. The film deals with martial issue and infidelity. After that, I made Shubho Bijoya with Gurmeet Choudhury and Debina Bonnerjee, which is a romantic film loosely based on O Henry's classic A Gift of Magi. Now I am working on my first full length feature film Binodini Dasi, a biopic on Bengal's famous theatre actress. My first attempt to make a period drama.

Ram Kamal Mukherjee and Esha Deol receiving Society Iconic Award for Cakewalk from Ramesh Sippy, Kiran Sippy and Krishika Lulla

Do you feel that any of your skills as a journalist comes handy when you are donning the hat of a director?

Yes it does! My writing skill helps me in fine tuning my screenplay and dialogues, my editing experience helps me in keeping the scenes precise and save the cost of extra shifts and shoots. My photoshoot experiences helps me in visualizing a character, their costume, hair and makeup. And my nose for news, helps me in creating content that people would like to see on screen. I guess we all use our past experience to enhance our future endeavors.

You have penned five books and directed five movies in a span of three years. You are extremely active on social media, you also conduct special classes for film students and talk shows with celebrities. How do you balance every act?

Huh! Now that you have spelled it, I am feeling breathless. But frankly speaking, I have learnt multitasking from Hemaji (Malini) She inspires me a lot. I think if we can focus on our work then we can distribute our time evenly. Now that we are locked down for almost 40 days, I will be finishing the draft of my Bengali film, work on the story board and first look. I am also working on two non fiction with leading publishers, so my research and drafting is on. I am also working on my Hindi feature film, which will hit the floor by 2021. I don't like to waste time. Even when I am not doing something, I am watching a film or a series. The hunger should never die. And now with lockdown and quarantine, we all have learnt how to multitask, because when you are pushed to the edge then you either learn to fly or you die.

Why do you call Season's Greetings a homage to director Rituparno Ghosh? And how is it different from any other tribute?

Well, this is a different kind of homage to any director. Mostly when we pay tribute, we tend to either make a biopic or remake classics. But I thought of giving him a tribute through multiple ways. Suchitra Bhattacharya was Ritu da's favorite author, veteran Tagore vocalist Suchitra Mitra acted in his film Dahan, so I decided to name Lillette ji's character Suchitra. Celina's character Romita was Rituparna Sengupta's name in Dahan, which was a popular novel written by Suchitra Bhattacharya. The house where they stay is called Utsab, which was yet another film by Ritu. The househelp is Chapala inspired from his film Aarekti Premer Galpo (he acted), where he played a transgender filmmaker and enacted life of theatre actor Chapal Bhadhuri. Transgender actor Shree Ghatak plays the role of Chapala in my film.

There is a sequence between Lillette and Celina where they talk about fragrance of a particular perfume, which is inspired from Aparna Sen and Debasree Roy's kitchen scene from Unishe April. Lavish display of food and characters talking over dinner table has been Rituparno's favourite narrative style, which is a part of preclimax sequence.

Tagore music and Maithili language is yet another aspect which Rituparno had often used in his films. Infact there is a portrait of Tagore used in the film from Balmiki Pratibha, which was prominently used as a metaphor in his film Ashukh. Then references like Banalata pishi is from Bariwali, Abhirupa is again Rituparno's character name from Chitrangada.

Rabindranath Tagore's song Gahana Kusum Kunj Majhe, was used in his film Abhohoman, which has been recreated in the film by singers Jaan Kumar Sanu and Sarbani Mukherjee.

In a scene we see Suchitra is reading Devdutt Patnaik's novel Shikhandi. That's again referring to Rituparno's film Chitrangada, a character from Mahabharata. In fact we have also shown the exterior of Rituparno's house Tasher Ghar in Kolkata which only very few people will relate. There are shots of Ardhanarishwar, that depicts the presence of bisexuality since vedic age.

The entire character graph of boy child Chapal undergoing sex change and becoming Chapala also talks about his films like Memories of March and Chitrangada. But none of it is underlined, everything is subtle. You need to be a Rituparno fan to appreciate or understand. The scene where Romita talks about unexpected rains and letters from her mother is a fleeting reference to his film Tithli.

And of course the climax that would jolt you as an audience, and will remind you of Rituparno in a much prominent way.

In fact the first day and first shot of the movie between Celina and Azhar was shot in Grand Hyatt Presidential suite. After the shot the manager came to meet me. He said, "It's irony that Rituparno had shot Sob Charitro Kalpanik scene with Bipasha Basu and Prosenjit in the same room!" We knew that Rituda is blessing us from the word 'action'!

This film marks return of Celina Jaitly after motherhood, why did you opt for her since she was away and settled in Dubai?

I wouldn't have taken effort if she would habe settled in Mars or Moon, but to not consider an artist for geographical reason in an archaic thought. I knew that she would be my perfect Romita, for three reasons, she never got an opportunity to play a role like this. She shared a very close bonding with her parents whom she lost recently, and she has been associated with LGBTQIA movement for last two decades. I remember Celina broke down before shoot. She went to severe depression and I guess this film was her fulcrum to spring out of the situation. Ritu da once mentioned, every artist comes with their own qualities, as a director you need to utilize that aspect and mould them into your narrative.

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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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Adhyayan Suman and Kangana Ranaut were in a relationship back in 2008 when they were working together in Raaz: The Mystery Continues but parted ways soon. And in 2016, the Jashn actor made some shocking revelations about the actress and how vociferous the relationship was. It has been four years since that interview and more than a decade since the relation.

Strangely, questions about her are still asked whenever he gives an interview and his recent one with BollywoodLife was no exception. To give a brief background, Kavita Kaushik of FIR fame also tweeted in support of the actor and how Kangana owned an apology to him. In case you missed it, this is what she tweeted.

Have a look right here:

Also, a huge apology is owed to @shekharsuman7 and @AdhyayanSsuman , they are a sweet family and the hate they got from an eager to judge, feeding on lies smeared popcorn audiences is so damn heartbreaking🙏 everyone was so cruel to them at that time cos of the 'woman card' https://t.co/kRZ8kycwJ2

— Kavita (@Iamkavitak) April 19, 2020

And now, talking about it, the actor said, "I have left that topic miles...miles behind in my life. I am right now way ahead in my life. And it doesn't really matter who wants to apologise or not. I wanted to share my side of story, and I did that three years ago. I am very glad and fortunate that some people came out in support."

To give credit where it was due, he thanked Kaushik for her support and said, "Kavita put out a tweet, and I am very thankful to her. But the amount of fake trollers who came and trolled her, said some really mean stuff to her, I thought that was such a disgrace. It is so sad."

Over the years, the actor has been a part of films like Raaz: The Mystery Continues, Jashn, Himmatwala, and Ishq Click.

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Marriages may be made in heaven but have to go through trying and testing times on Earth. One such marriage is of Kannada star Kiccha Sudeepa and Priya Sudeepa. The two tied the knot on October 18, 2001, and the actor's fans couldn't keep calm at that point of time. But as stated, all marriages see their ups and downs and theirs was no different.

14 years later, in the year 2015, the couple mutually filed for divorce but none of the parties turned up for the proceedings. Was a possible reconciliation on the cards? Was it time for them to give their marriage another opportunity? Yes! But the actor admitted how he erred and couldn't be a good father or a good husband in an interview with Bangalore Mirror. And in an interview with Silverscreen India, he said, "My daughter is my whole life. She's like a ray of sunshine in my life. Pure, dazzling and so very important to my being."

It seems they won't part ways and that seems to be a piece of great news for his fans. In fact, they both celebrated their wedding anniversary in the Bigg Boss (Kannada) House and it met with a fantastic response. We hope they continue staying together and be the happy and happening couple they always were!

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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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