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Little women 
Anandita Gupta
She’s
walking through Sector 17. Meandering through the colourful shopping hubs, she stops on the way, only to grab a take-away burger and a fountain Coke… cut to her entering a high-end brand’s showroom. Next, you’ll find her sneaking down the aisles to get hold of the hottest trends in town. And by the end of her spree, her shopping bag boasts of some cool collectables — enamelled trinkets, wedge heels, bandanas, hoops and some strappy tunics. Well, if you’ve already mistaken her for a model-in-the-making, hold on. For, she’s just one of the 11-year-olds who love to shop. Unlike you and me, who’d cling to our mommies while they picked up those loose-fitted pants and tees for us, today’s kiddie brigade, especially the girls, love to shop their own stuff.
STEP OUT
 Mission Mountain
Yana Banerjee-Bey
Readers of this column, be warned. This is a forum for the hardcore (as well as aspiring-to-be-hardcore) adventure sport buff. At the same time, there will be much that is readable (meaning doable) for the layman, first-timer, novice enthusiast – whichever you are. So men, women, and children (of whatever shape and size!) who have the faintest inclination towards adventure activity (and perhaps not even the foggiest notion of how to start), read on.
He’s got designs on you
S. D. Sharma
THE city-based artist J.P. Singh, a lecturer at the Government College of Arts, is indeed enthused over his achievements at the Bracknell International Summer Workshop on Artificial Jewellery Designing at South Hill Park, Bracknell (UK).
The multi-purpose art festival, held between June 22 to July 10, aimed at offering a platform for International designers to work together and create innovative ideas in the field of artificial jewelry designing, said a jubilant J.P. Singh. The festival also addressed the issues of cultural diversity in Bracknell (London) and provided opportunities for culturally diverse communities and artists to share their cultural ethos.
Cool Stuff
My kind of wedding
Basketful
of marigold being frantically rushed inside an expansive tent. While the caterers have finally arrived, there’s no sign of the videographer and pandit ji. An anxious Sharmaji barks at the waiters—who’ve turned up in stained uniforms. And oops, he’s awfully late with that 350 mithai-dibbas order. Nothing a few extra bucks won’t fix up— he’s racks his brains… till then, of course, he turns into a nervous wreck! It’s an hour to go for the wedding and Sharmaji’s already out of steam!
Striking the traditional cord
Saurabh Malik
Chandigarh
is ready to rock again. Just over a fortnight after ‘Crimson Passion’ left the crowd gyrating to the pulsating beats of high-wattage music, another rock band from Delhi— ‘Enochian’— is all set to leave you jiving with its version of progressive metal music.
Guys, if you happen to be there at the gig on Saturday evening at X-Over in
Sector 26, you just might hear guitarist Siddharth stimulating the effects of
a sitar with a guitar.
Exhi Watch
 It’s raining cottons
Purva Grover
COOL
cottons, vibrant hues and unusual patterns, that’s Utsav’s Print Pratha. The Delhi-based organisation has brought a range of fresh patterns and colours to town. Talking about their USP, Shashiv Chandran, the designer and owner of Utsav, avers, “What makes us different from other government organisations is our innovative designs.” Working with weavers all across the country, Utsav encourages traditional craftsmen, giving them a platform to display and market their products.
Bond with Marmite
Gastronomical train to Pakistan
Saurabh Malik
A
city restaurant is all set to score over others. Score-8 is serving a perfect recipe for peace on a platter during its weeklong Pakistani food festival. So much so, it has brought to the city a chef with roots in Pakistan offering you the unique taste of brotherhood. Flashing a smile, chef Mohin Quereshi says,” The festival will indeed help in adding a whiff of freshness to the ongoing peace process.” Mohin is the nephew of renowned chef Imtiaz Quereshi and has been associated with food connoisseurs like Jigs Kalra. The last time he was in the city he added the ingredient of exquisiteness at the wedding of Punjab Chief Minister Parkash Singh Badal’s daughter.
Mohali’s food scene gets classier
ONCE
considered Chandigarh’s poor cousin, Mohali is turning into a good host, scrumptiously. The city is now offering you a taste of true Punjabi hospitality not just in a glass of lassi, but in a rich variety of foodstuff—the kind of grub one can savour in the high-end joints here.
That’s right, fellows. Drive down the road and you will find excitement simmering like never before in buffets, soups and even bakery products. And offering you the pleasure on a platter is none else than Hot Millions.
BON APPETIT
Kandla Nijhowne
Bhutta Brigade
A fire-roasted cob of corn is such a difficult thing to eat gracefully! You look no oil painting with corn and bits of burnt kernels stuck all over your face and teeth! From the street-corner, lets lead the “maize” to the table, converted into light, healthy and uncooked salads — perfect for the rainy weather. Salads provide a lot of scope for innovation and imagination. You can play around with the ingredients, dressings and presentation to showcase your culinary talent. Go easy on the dressing. Savour the natural taste of the veggies! I also offer you a fuss-free method to freeze and put away corn for using all year round.
Tip of the week
Corn for a (non) rainy day
Use soft, milky corncobs. Husk, remove silks, wash the cobs and cut into halves to save vessel-space. Boil water in a pressure cooker and plunge the cobs in, cooking for 4-6 minutes. Cool. Cut or manually remove pearls from the stalk and freeze on an open tray. Transfer into food-grade polybags, label and freeze.
Wipe with Grace
Purva Grover
TRY recalling the dinners organised by your parents. Melamine crockery filled to brim with dal makhni, shahi paneer and dahi balla; followed by a helping of vanilla ice cream fetched from the nearby Verka booth. And once the guests had gorged on to the traditional dinner menu, they would either head to the washbasin, placed rather out of place in the dining room, or the slightly suave would pick up the white tissue paper. Today, however, the dinners are a planned affair. The choicest of dishes are picked on from cuisines all across the globe and served in exquisite cutlery. A posy of fresh flowers is matched with the fine and elegant tablemats and runner. And, well, gone are the days of wiping your hands with paper napkins or classic white pieces of cloth. We have now come a long way, and it is colour, elegance and style that matter while placing the triangular folded accessory on the dining table.
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