Professional Documents
Culture Documents
BANANI VISTA
JUNE 2019
Travel
Guide to Enjoying
a Long Weekend
in Jim Corbett
Recipe
Shahi
Gulkand
Gulab
Jamun
Knowing the
Indian Chef:
Sabyasachi Gorai
Chef Saby
talks about his
restaurants
and restaurant
business in
India
E d i t o r ' s L e t t e r
Unlimited
THE COURTYARD IS THE
SPACE WHERE CULTURE
AND CREATIVE EXPRESSION
ARE GIVEN WINGS.
BINDU GOPAL RAO
01 | SPUNKY INDIAN
As a city that merges the contemporary with the traditional, Bengaluru is
a hands down winner. And making this possible in its own way is an
interactive space located in the midst of the city that is slowly but surely
becoming a hub of crafts, arts, culture, food and more. Welcome to The
Courtyard an urban oasis of culture, community and creativity located in
Double Road in Shantinagar.
02 | SPUNKY INDIAN
Culture Calling The Courtyard a catalyst to root
An old Bangalore home that evokes culture and community. The old
not just a sense of rest and relaxation, bungalow has been restored to an
but of history and learning, The office, two exhibition spaces and
work as a public space where one has units that one can rent and stay in
the utmost freedom to creatively for both short and long stays. The
express rather than a closed private rooftop of the new building has a
space. “The courtyard is a culture 100 year old Gulmohar tree canopy
project in the heart of Bangalore city sweeping in and makes for an ideal
with an emphasis on rooting creative space for private events and parties.
04 | SPUNKY INDIAN
Décor Mantra
Being an old building that was being of polycarbonate sheet with black
refurbished, structural integrity was of Aluminium frames and a large
paramount importance when it was expansive black curtain to control
being renovated. “It is almost an 80 sound and light. The flooring in the
year old bubble with 18” walls with studio is that of light wood. The
lime plaster. Though strong in its courtyard space is an open area with
construction, fragility does creep in. lots of green and some very old trees.
We also made a conscious effort to “We have used repurposed turf for
not really re-do much but just restore this area to make it child friendly and
to its original condition. The approach generally comfortable to just sit on it
was to keep it true to its anatomy of or just roll about if you chose to.
simplicity and not dramatise just to
The approach was to
achieve a certain look or feel,” says keep it true to its
Akhila. anatomy of
The bistro space is furnished with simplicity and not
restored old furniture and lamp shades. dramatise just to
achieve a certain
look or feel, says
The finish is of black metal against teal
wood furniture and lots of green. The Akhila.
studio space is again a combination of
black painted MS structure and a skin 05 | SPUNKY INDIAN
It is also far easier to maintain and ecologically
a better option than having a heavy
Address: The Courtyard,
maintenance and water guzzler lawn, especially
105, KH Road (Lalbagh
since the turf is a refurbished piece,” says
Double Rd) Opp.
Akhila. The colour scheme is stark and neutral
Corporation Bank,
at the same time. For the space to become a
Shanti Nagar, Bengaluru,
backdrop for all the happenings and change its
Karnataka 560027.
vibe according to the art being displayed or
Phone: 7338677996
performed there is a black scheme with good
doses of teak wood, translucent polycarbonate
sheets and lots of sunlight and greenery.
06 | SPUNKY INDIAN
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Knowing the Indian Chef:
Sabyasachi Gorai
CHEF SABY TALKS ABOUT HIS RESTAURANTS AND
RESTAURANT BUSINESS IN INDIA
‘Lavash’, a fire-baked
flatbread from
Armenia, is considered
one of the oldest forms
of bread.
from Armenia, is considered one of honest way. He cooks in a similar manner as for
the oldest forms of bread. The bread a VIP or for a regular customer. “I don’t like to
and the way it’s made featured on cook fancy food, though I cook a lot of it
Intangible Cultural Heritage of it. But I personally like to cook food that is
Humanity”. Chef informed that the nourishing, that is wholesome, food that gives
Chef Sabyasachi is
helping the Muslim
girls residing in the
slums of Nizamuddin.
He works in
collaboration with
NGO, trains them and
helps the girls to get
proper employment.
Enterpriser and
Fashion Designer
HARSH BHOTIKA, DIRECTOR, WARP N WEFT (WNW)
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An innovative and creative fashion Through his vast experience in the fashion
designer who started his career in the world, the entrepreneur aims at
90’s, Harsh Bhotika is an expert in bridal revolutionising the ethnic wear women’s
trousseau designs. Initiating with a small wear in India with a firm focus on
shop and converting it into a sprawling craftsmanship, quality and customer
manufacturing unit of 27,000 sq ft, is a experience. With an aim to elevate the
result of 10 years of tough grind and brand, Harsh aims WNW to be the most
dedication. The versatile entrepreneur preferred Indian Ethnic Bridal Trousseau
stepped into the fashion world by adding destination for the elite and affluent Indian
core values and passion to his repertoire brides in time to come. Guided by a
of work. His innovative and creative sophisticated yet dramatic sensibility, the
instincts has led him carve a niche in the dynamic enterpriser combines unique
world of fashion. elements with inventive design to create his
collections. His ensembles are for the women
WNW is redefining designer ethnic wear who meander between the contemporary
in India, making it available to patrons and the traditional; she who respects the
who are connoisseurs of fine designs, but values of the land, the craftsmanship of the
shy away due to the pricey designer tags, weave and yet has a global outlook. The label
hence the label aims to be affordable too. currently has its own flagships stores in
A perfectionist by nature, Harsh has Kolkata, Delhi and Chennai. In conversation
grounded Warp N Weft (WNW) on the with Harsh Bhotika to understand more
twin pillars of excellence and innovation. about the brand.
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What inspired you to start WNW? We often came across days when we had no
Harsh Bhotika: During my childhood work and it was becoming difficult to pay the
days I had once had the opportunity team. At times, we also faced a few patrons who
of dying fabrics. That experience were not pleased with our collection. After
helped me realise where lays my true crossing all the difficulties together here we are
happiness and things started to fall today. I still remember when we started with just
into place one after the other. It did Rs. 300 in the year 1999. It has been a challenging
not take me long to discover the yet a rewarding journey ever since. Our hard
artistic side of me and in no time I work has not been compromised with and the
decided to turn my passion into my team is working on every bit to keep the name of
communicating with the world have been truthful with all our collaborators
through my art that I have learned throughout and the support followed. We
and mastered over the last 19 years. introduced our collection on Benarasi handlooms
in the year 2011 which turned out to be the game
How WNW is different than any other changer.
brands in the market?
WNW as a brand is deeply
Harsh Bhotika: WNW believes in rooted in Indian aesthetics,
excellence in craftsmanship- exquisite yet western and
embroidery and stitching techniques. contemporary in construct.
Backed by years of collective The vision is that of a global
experience, values and passion, each fashion house that fills the
garment is handpicked for its vacuum in the category of
unmatched signature. The curated customized clothing, refined
designs are tasteful, yet, affordable. in contemporary
expression suited to today's
WNW as a brand is deeply rooted in lifestyle.
Indian aesthetics, yet western and
contemporary in construct. The vision Tell us about your summer bridal collection.
is that of a global fashion house that What fabric and colours have you used in this
Harsh Bhotika: You cannot be bride and her family are versatile and
16 | SPUNKY INDIAN
Frozen Food
There are many that have been increasing women joining the
credited with developing innovative workforce, has changed consumer
food-freezing techniques. However, perceptions to make it a favourite in
it is Clarence Birdseye whose quick kitchens across the world.
freezing method in 1924, which
produced the type of frozen foods Globally the Frozen food market is
that we know today and projected to reach USD 293.7 billion
revolutionized the food processing by the end of 2019 and in India where
industry globally. Its’ easy and quick it was valued at USD 310 million in
preparation backed by continuing 2017 it is projected to grow at a CAGR
technological up-gradations and of over 16% to reach USD 754 million
with by 2023.
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The demand for frozen food
products has gone up in the recent
years particularly in a growing
economy like India which has
seen a rapid increase in number of
consumers with higher disposable
incomes, more women entering
the work forces, growing number
of two income nuclear families
which has resulted in paucity of
time and hence the need for
convenience driven foods. Further
augmented by rising urbanization,
increasing number of
refrigeration facilities in small
retail shops and rural households
and growing cold chain industry.
However, these consumers aren’t merely looking for convenience they are also looking for
alternatives that are healthy, organic and preservative free along with taste, variety and
value for money – they want it all. Which presents both a unique challenge as well as an
opportunity to the frozen food manufacturers.
The days spent in transit, pollution, improper storage conditions in fact destroy most of the
nutrition.
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Whereas most freezing units
across the country are
located with 100 kilometres
of where the produce is
sourced meaning the your
fresh peas in the Uttaranchal
belt reaches the
manufacturing unit within
hours where it is cleaned
and flash frozen at its peak
nutritional state and then
stored and transported in a
controlled environment
where the temperature is
consistently maintained
under -18 degree Celsius to
prevent enzyme activity that
might further cause
nutritional loss.
Freezing as a process in fact involves
minimal processing, has high retention of
nutrients, taste, texture and freshness
Fresh peas in the making it one of the best and safest
Uttaranchal belt methods of food preservation without the
reaches the addition of any preservatives.
manufacturing unit
within hours where it The Frozen food industry is also
is cleaned and flash witnessing an increase in demand for
frozen at its peak more premium, sustainable and healthier
nutritional state and products. The today high expectation in
then stored and terms of quality, taste, origin of produce
transported in a and ethic brand practices is high as well. A
controlled recent Nielsen study found that 81% of
environment to Millennials and 78% Generation Z are
prevent enzyme willing to pay more for foods with
activity that might benefits. Millennials are more likely to
further cause spend on sustainable brands that offers
nutritional loss. products that are organic, high protein
and follow fair trade / souring practices.
To meet these needs frozen
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Another major challenge that Frozen food manufacturers need to address is the
growing consumer demand for variety and novelty in this segment. The consumers
today are seeking more innovative products, Sumeru’s primary research data shows
a marked rise in demand for mainline products like Pizza, Biriyani in the Indian
frozen segment and not just snacks. Frozen desserts (non ice-cream segment) is
gaining traction and consumers have started accepting those products.
The frozen food sector overall is witnessing lot more disruption than ever before.
To address this disruption frozen food manufacturers need to significantly invest on
R&D and innovation, and develop products that address the consumer concerns
around health, nutrition and origin.
At Sumeru we uniquely combine innovation with the use of healthy ingredients like
Turmeric, Millets, Methi (Fenugreek), lean meats - like Chicken and Seafood,
healthier cooking methods for e.g. roasting vs deep frying to create our products.
20 | SPUNKY INDIAN
This is reflected in our newly launched
range of Gourmet Premium Products
created in collaboration with 13 time
Michelin starred Chef, Chef Alfred
Prasad (this is a first of its collaboration
in the Indian Food Industry), Kebab and
Paratha range - curated by Master Chef
India Judge Chef Ajay Chopra.
At Sumeru we uniquely
combine innovation with
the use of healthy
ingredients like Turmeric,
Millets, Methi
(Fenugreek), lean meats -
like Chicken and
Seafood, healthier
cooking methods for e.g.
roasting vs deep frying
to create our products.
22 | SPUNKY INDIAN
Fashion Forward
BINDU GOPAL RAO
Tvishi is an exclusive, handpicked, curated and created designer wear store that is the
brain child of two enterprising city women.
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Tvishi is an unusual name. But has a
lovely meaning. It means ray of light,
energy and brilliance. Meet Shaleen
Subbaiah and Varsha Venkatesh Co-
founders and Partners of ‘tvishi’ a new
designer store in Bengaluru. Varsha
was born and raised in Bangalore and
was always inspired by her father who
is into Government Service. Shaleen
was born and raised in Coorg by her
maternal grandparents and she moved
to Bangalore for her high school and
resided with her aunt and completed
her law from Bangalore University.
The common connection with them
was fashion.
Fashion Matters
Shaleen admits that fashion is in her genes.
“During my early childhood I always
admired my aunt who was a beautiful
woman. She was an author and a film
artist. I always admired her sense of style.
She designed her clothes and as a child I
always accompanied her to the tailors.
Perhaps I was unaware that fashion struck
me in those days itself. I was so passionate
about my start up Panache The boutique. I
put in my heart and soul into it and today
it is an established and well known
boutique in Bangalore.”
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Varsha has been a model and designer so this The colours, the fabrics, every other app
naturally drew her to fashion. Varsha was which helps you make your life easy
Shaleen’s client since 2010 at Panache and these days. Rather than inspiration I
even worked as an intern with her for a few would say dreaming, visualising and
months. Her regular visits to the store got executing things at the right time in the
them talking leading to setting up the right positive way makes things work,”
designer store tvishi. The store has exclusive admits Shaleen. Being young women
handpicked curated and created designer entrepreneurs they admit that there is
wear by tvishi and has been positioned as the always stiff competition.
coolest one-stop destination for mid-priced
to premium designer wear.
The approach was to
keep it true to its
The tvishi brand blends the essence of India
anatomy of simplicity
with a touch of the West and tvishi’s designs
and not dramatise just
radiate elegance and class and appeal to
to achieve a certain look
everyone whether it is teens who are
or feel, says Akhila.
discovering fashion to independent women
who know what they want. Sarees, Ethnic,
Indo western and accessories for formal,
casual, party, festive and bridal wear
occasions are displayed at the store.
Women on Top
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“There are defying social expectations, Contemporary Cues
women are not taken seriously, balancing
Quiz them on what are some have haves in a
business and family life is also a challenge
women’s wardrobe they are clear that each
and the thought of coping fear of failure
woman is different and one woman's ‘must
always arises. But we don’t want to let all
have’ might not be another’s. Rather this
this get to our head. We want to strive hard
depends on different age groups, the kind of
to overcome all these hurdles and prove to
work and many more aspects.
the society that women are here to stay,”
says Varsha. “A must for all below forties according to us
include denims with a decent semi casual
top and a black dress. For Indian women
above 40 we believe that a saree is a must
have as is a comfortable kurta,” say the duo.
And as far as apparel trends for 2019 are
concerned they see comfortable long and
short dresses becoming very common these
days. “Skirts and Palazzos, Linen and
handloom sarees highly trend. Floral and
geometric patterns are trending,” say the
duo. And as far as apparel trends for 2019
are concerned they see comfortable long
and short dresses becoming very common
these days.
26 | SPUNKY INDIAN
“Skirts and Palazzos, Linen and
handloom sarees highly trend. Floral
and geometric patterns are trending,”
say the duo. Their advice to women
who want to be entrepreneurs is
simple. “Stay focused and never be
deterred by anyone or anything. Trust
yourself and never try to rationalise
your decision. Always think it is your
idea of this business and you are solely
responsible for the results.
Jim Corbett
PROTIMA TIWARY
If you’re a travelholic, living in Delhi For those who wish to enjoy time away from the
will leave you spoilt for choice. With hustle bustle of city life, quaint towns in the
over 50 weekend getaway options Himalayas are perfect to enjoy that evening stroll
around the capital, the sense of (with piping hot jalebis to keep you company!)
wanderlust can be easily satisfied, no Similarly, for adventure lovers there are various
matter what your mood. For those options for treks and safaris. If you’re in the mood
who love the cold winters, one can for an adventure in the wild, a wildlife safari in
head to the snow-capped Himalayas India’s oldest national park and tiger reserve, Jim
in Himachal Pradesh. For nature Corbett, is a wonderful idea. In this post we will
lovers, the valleys in Himachal help you plan an itinerary for a long weekend
Pradesh are a great option. getaway to Jim Corbett National Park.
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How to get there
Driving down is the best option for those in Delhi.
If you live in another city, flying down to Delhi
THE NEWEST TECH & GEAR OF 2019
and continuing by road is the best way to
FOR YOUR NEXT OUTDOOR ADVENTURE
approach Jim Corbett National Park.
A direct train to Ramnagar is also another way to
get here. Taxis are available from Ramnagar to
accommodation inside the national park.
Where to stay
Jim Corbett National Park has some beautiful resorts that offer great views and hospitality
and a comfortable stay. You can choose from a plethora of resorts depending upon your
budget.
Taj Corbett Resort & Spa, Corbett Tusker Trail, The Solluna Resort, Sterling Corbett are
some of the names that come highly recommended.
What to do there
An open jeep safari
1. Kickstart your day with an
will take you through
adventurous jeep safari the dense forest
When in Jim Corbett, an open jeep safari is a
cover in Jim Corbett
must! Safaris start as early as 5:00am and have
National Park.
to be booked a day or two in advance (if not
earlier) An open jeep safari will take you Don’t forget to take your binoculars and
through the dense forest cover in Jim Corbett camera, spotting the tiger there is a once in
National Park. The hopes of spotting the Royal a lifetime opportunity! Other than that,
Bengal Tiger will keep you excited, and that deer, elephant, bear, otters and other
adrenaline rush will ensure an energetic start mammal species are also spotted around the
to the day. expansive forest grounds.
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Only tourism zones allow safaris and residential properties. The tourism zones are as follows:
The Kosi river flows through the national park, and a walk by the
rocky banks can be best enjoyed in the afternoon or early evening.
Make sure you come back to your resort before sunset since this is the
time the wild animals start making their way down to the river and the
darkness is all-consuming once the sun sets.
Carry a pair of closed shoes/sports shoes to enjoy a walk along the
river. Sit back, watch the river flow down calmly, read a book or even
take a swim if the weather permits. You can also go fishing in the
river!
3. End the day with a bon-fire
A bon-fire in this forest landscape is a perfect
way to end the day. If possible, even get your
own grills and enjoy a barbecue in the chilly
night air! Don’t forget to ask your resort for
permissions and safety precautions before
heading out to light the bon-fire.
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Shahi Gulkand Gulab
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For the Sugar Syrup:
Ingredients and Quantity:
Sugar: 3 ½ cups
Haryali Mawa- 250 gm.
Water: 1 ¾ th cups
Refined flour- 50 gm.
Rose water- 10 ml
Soda Bicarb- a pinch
Green Cardamom powder very fine-
Salt – a pinch
05 gm
Green Cardamom
Muslin cloth for straining sugar syrup-
Powder- 04 gm
½ metre
Water, Chillied- As
Saffron strands – 01 gm.
required to mix
For clarifying the sugar syrup:
For covering the dough:
Milk OR Lemon juice- 05 ml.
Muslin cloth- ½ metre
For deep frying:
For the filling / stuffing:
Oil / Pure ghee- as required
Gulkand- 50 gm.
Pistachio nuts, blanched ,
For the Garnishing:
peeled and cut into
Silver leaf- 02 sheets
halves- 25 nos.
Pistachio nuts, blanched, peeled and
Saffron strands, broiled /
slivered- 15 gm
lightly dry roasted – 01
Almond blanched, peeled and
gm.
slivered- 10 gm
Sugar candy (Mishri)- 25
Saffron strands, broiled / lightly dry
nos.
roasted – 01 gm.
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Method:
Grate the mawa, add sieved refined flour, cardamom powder and a pinch
of salt.
Mix soda bicarb with chilled water.
Mix into the mawa mixture.
With the help of your fingertips, prepare a dough. DO NOT KNEAD, as
the friction will cause the mawa to become warm and loose its actual
texture.
Keep the dough covered with a moist muslin cloth for 20 minutes.
Divide into equal portions.
Shape into round balls, press them , place a pinch of gulkand, the
pistachio nut halves, broiled saffron and sugar candy in the centre and
carefully reshape to ensure that there are no cracks in the balls.
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Deep fry on a slow flame in hot oil / ghee till golden brown.
While frying the gulab jamuns, keep stirring the oil / ghee not the gulab
jamuns.
Separately make sugar syrup of one string consistency by taking water,
adding the sugar continuously stirring to make sure that the sugar is
dissolved.
Now switch on the flame, let it boil and reach to one string consistency.
Add milk OR lemon juice to clarify the sugar syrup, remove the scum
from the top and discard the scum.
Add finely powdered cardamom powder and rose water.
Strain through a muslin cloth. Add 01 gm saffron stands to the sugar
syrup.
Add warm gulab jamun to warm sugar syrup.
Soak gulab jamun at least 10 minutes before serving so that it can absorb
the sugar syrup.
Just before service apply silver sheet, garnish with slivered pistachio nuts,
slivered almonds and broiled / lightly dry roasted saffron strands.
Chef Tips:
1. The reason for putting salt in the mawa mixture is, that salt has the
tendency to enhance and bring out the sweetness in the gulab jamuns /
sweets prepared.
2. Haryali mawa is a special kind of mawa used especially for making
gulab jamuns.
3. Make sure the oil / ghee is not too hot while you deep fry them, as they
will only obtain the colour and remain uncooked from inside.
4. Do not soak gulab jamun more than 10 minutes before serving, as they
tend to become soggy and loses its original texture and shape.
5. Ratio of sugar to water may be varied from 2:1 i.e. two parts of sugar to
one part of water to 1:1 One part of sugar to one part of water. 3 ½ cups of
sugar to 3 ½ cups of water.
6. You may add Kewra water to the sugar syrup to enhance the aroma and
flavor.
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How Is WWI Coping Up With
Terms Of Technological
Advancement In The
Industry?
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Change is the only constant in life. This saying holds true and more so in today's fast-paced,
rapidly evolving world. Over the past several decades, the world has witnessed enormous
changes in every sphere of life, from the social to the cultural and political. But, ultimately it
is the field of technology that has seen the greatest upheaval and advancement, ultimately
serving to reshape the world, in unimaginable ways.
It was with this knowledge in mind that my father and filmmaker, Subhash Ghai, founded
Whistling Woods International (WWI) in 2006. From the beginning, my father was
determined that WWI be a state-of-the-art academic institution, capable of setting new
standards for a global education in film, communication, and creative arts. Naturally, this
didn’t happen overnight.
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Technological progress is constantly pushing the boundaries of what is possible, and tools
are constantly evolving to offer even more innovative features. Since its inception, WWI’s
goal has been to be ahead of the industry when it comes to technology. We have also kept a
close eye on upcoming tech innovations and have taken the extra step to become both early
adopters and in most cases, contributors to the development of such technological
innovation in India. Today we stand as Asia’s premier Film, Communication, and Creative
Arts Institute. The pillars of our success rest on the following factors:
LAUGH
LOVE