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Lenses and long shots The images on calendars change but some faces behind the scenes continue. One such face that's endured long is that of Atul Kasbekar, the ace lensman behind the Kingfisher Calendar, writes Chetna Keer Banerjee
So, what's its face going to be this coming year? A peek... Shot in the super exclusive Thai property, the Six Senses Hideaway Resorts at Koi Samui and Yao Noi, the Kingfisher Calendar 2009 promises to raise the bar. For one, it attempts to acquire a truly global footprint with a model cast drawn from India and across the continents. But even as the faces on the cover change, one face behind the scenes remains a constant: That of ace photographer Atul
Kasbekar.
Excerpts from an interview: What was the mood for the 2009 calendar? After the brazenly sexy approach of the 1980s, it is back to a softly subtle mood now. The focus is on minimalism, sticking to sensuality than explicit oomph. What'll be the trends for fashion photography next year? Again, restraint and minimalism will be the driving force, with more emphasis on styling and subtlety. There will be a further tempering down of the in-your-face approach. Tell us more about the experience of shooting at this year's destination, the Six Senses Hideaway Resorts. We shot there for about 10 days early this November. The monsoon was on and I played with a palette of greens and water colours.
Tamara Moss and Moni Kangana Dutta from India rubbed shoulders with a global cast of Nargis Fakhri (Czech Republic / Pakistan), Mimi Blix (Norway/ Uganda), Katya Melnikova ( Russia ) and Sunisa Jongsawat (Thailand). They all showed a lot of promise and our attempt was to bring out the essence of each woman and the natural settings complemented this. The outside beauty acted as the perfect prop to accentuate the natural beauty of these models. What set this year's experience apart from your previous shoots for the calendar? It was a totally back-to-nature kind of feel. The entire exercise was eco-friendly too as we traveled in golf carts from spot to spot, trying to keep pollution to the minimum. The feel of the images reflects a healthy respect for nature. How do you foresee the future of this calendar? I hope to see a greater global footprint next year. A further evolving of its international feel. It is gratifying to find that some of the world's most famous brands now partner with us every year as a matter of routine. That in itself is proof of the world recognition and respect that the calendar now commands. Any professional milestones you'd like to achieve in the New Year? Essentially, my aspirations remain simple, as that of a middle-class Maharashtrian guy. But professionally, yes, we’ve seen a virtual death of the supermodel. I would like to work to bring back the supermodel on the Indian fashion scene. The Kingfisher calendar is considered the Indian equivalent of the Pirelli calendar. How would you like its image to evolve? It's flattering for the calendar to be compared to Pirelli. As for evolving our product, we'd like it to be classy yet not elitist. Not like a 100-year-old cognac that only certain people can enjoy! chetnabanerjee@tribunemail.com
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REPLAY 2008
Everyone wants it. It doesn’t matter who you are — an individual, a community or even a corporate. Noun no bar! It’s the era of makeovers. Swayed, suddenly and steadily, by the transformation fever are tricity restaurants. While that’s nothing to criticise about and only brings out a refreshing change, coupled with comfort and familiarity of the trusted names, we at Lifestyle, attempt to answer the who-why-what-where-how, behind the phenomenon. Share the exploration.
Times of shifting customer loyalty, where making people addicted to the ambience or habituated to the identity is something most restaurants can only dream of. In such a scenario, is not the renovation decision a bold one? “Not really. No matter what you do, once you give a good set-up people will come. Moreover, our food has always been our USP,” says A.K. Malhotra, general manager, Tourism, CITCO, for Drop-In-34, which recently got a face-lift. Other reasons, he adds, “We wanted to create a food oasis amidst the concrete jungle.” The strategic reasons do not rule out basic, principal purpose for renovation. As Col J.S. Pannu, general manager, the Chandigarh Golf Club, says, “The old bar was not quite up to the mark, with old furniture and almost dingy interior. So, members and committee unanimously decided to do it up.” They went ahead and completely changed the look with new flooring, ceilings, roof, big windows et al. No wonder, it took them six months to complete the process and reopen in November. They aren’t the only ones that took half a year to redo and toss open. Lyon’s-17, opened in July after good six months. “That’s the norm with us,” says Aditya Nath Sharma. They revamp every five years. Adds, “This time we took it back to the 60s look, when the bar and restaurant was opened.” And what about loyalists of the ‘same place same table kind’? He says, “Wouldn’t it be monotonous to keep the same look throughout?” The season’s makeover award should go to Hotel Mountview-10. First the coffee shop, then the bar and now the lobby, the staff have been on renovation roll throughout the year. R.P. Singla, general manager, Mountview, says, “Our coffee shop was nine-year- old, was opened in 1999. Moreover, our urgent expansion requirements, given the number of bookings for conferences and seminars, necessitated the decision for the reform.” What about expenses? Says A.K. Malhotra, “We spent around Rs 20 lakh doing up the place.” And approximately Rs 1,10,00,000, is where R.P. Singla would put the round figure for both Vintage bar and Round the Clock coffee shop. But do the revenues justify the expenses? He adds, “Yes, our customers are happy now. In fact, some admit that we force them to come at least twice a week. And our coffee shop sales gone up to approximately Rs 40,000 a day.” No wonder, despite, half the lobby being closed for the past seven months, the business is not affected. Looks like, there’s not even a flip side of transformations or makeover or renovation or whatever! Just bring them on.
manpriya@tribunemail.com |
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Bon Appetit
Dum ki Arbi 700 gms arbi 4 tbsp oil 3 medium sized onions, roughly chopped 1 ½ inch piece ginger 10 cloves garlic 3 tbsp poppy seeds(khus khus) 2 cups yogurt 4-6 green elaichis ½ tsp chilly powder ½ tsp turmeric 1 tsp cumin powder 1 tsp coriander powder ½ tsp garam masala ¼ tsp nutmeg Salt to taste ¼ cup fresh cream Oil for frying Method Wash, peel and cut arbi into one inch sized pieces. Heat sufficient oil in a kadai and deep fry arbi till crisp and golden brown. Drain onto an absorbent paper and keep aside. Add onions to 2 cups of water and boil till soft. Drain, cool and grind to a smooth paste. Separately grind ginger and garlic to a fine paste. Dry roast poppy seeds, soak them in water for half an hour and also grind till smooth. Whisk the yogurt along with red chilli powder, cumin powder and turmeric. Heat four tablespoons of oil in a pan. Add green cardamoms, when it starts to change colour slightly, add boiled onion paste. Sauté till lightly browned. Add ginger-garlic paste and coriander powder. Mix well. Stir in poppy seeds paste and cook for a minute. Tip in the yogurt, bring it to a boil and then add fried arbi, grated nutmeg, garam masala and salt. Seal the lid with wheat flour dough (atta), so that the aroma within the pan does not escape. You could also use a tight fitting lid or foil to accomplish this. Just before serving open the lid and stir in fresh cream. Dum ka Murg Zafrani 1 kg Chicken (medium sized chunks) ¾ - 1 cup ghee 4 large onions, sliced 2 tomatoes, peeled and pureed 1 bay leaf 6 cloves 2 tsp garlic Paste 1 tsp ginger Paste ½ tsp turmeric 3 green chillies slit lengthwise. 2 tsp coriander Powder 1 tsp garam masala Salt to taste 2 cups warm Milk 1 ¼ cup yoghurt ½ cup fresh cream 5 tbsp almond(badam) paste 1 tsp saffron Method Heat half the ghee in a pan and saute the onions till brown. Remove, drain excess ghee and blend to make a paste. Heat the remaining ghee, add the ginger garlic pastes and stir briefly. Then add the bay leaf, cloves, chillies, turmeric and coriander powder. Stir fry and add the tomato puree, onion paste, salt and chicken. Fry till most of the juices evaporate. Pour in the milk, yoghurt and almond paste and scatter the saffron and garam masala over it. Cook dum style on a slow fire (sealing the vessel's lid with atta) for 20 minutes. Stir in the cream shortly before serving. |
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Looks like the hotel industry have found out a new destination — Panchkula and here comes its very own fat-free eating joint, Fire ‘n’ Grill-6. The place offers an interesting menu. Says Vikas, owner, “The cooking is done on electrical rottiseries and the marination, which is imported from America and contains zero cholestrol.” The restaurant provides both take-away and seating arrangement in the basement. “The basement is done up in customised fashion, with independent lighting for each table and also a choice of colour to chose from,” adds Vikas. So, take away from the limited menu — barbeque chicken with flavours (black pepper, Italian herbs, fire red), turkey, momos and Shawarma. — TNS
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According to Amandeep Arora, chairman, “The hotel has 32 contemporary rooms with wooden interiors, designed keeping in mind the guest requirements and comfort.” Rajeev Kakar, group general manager, says “We serve world-class food and apart from other things on menu, we have placed a pizza oven in our live kitchen, which will be visible from the restaurant. You can also choose from a variety of pizzas, right from yummy hickery, apple, veg to non-veg ones.” He adds, “The three banquets Earls Court- I, II and III are the best rendezvous to celebrate private functions with the hi-tech DJ system.” — TNS
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Bollywood's beefcake
At a time when fresh faces are entering the film industry, Salman, who is considered a part of the formidable Khan trio — Shah Rukh Khan, Aamir Khan and Salman Khan — still makes girls go weak in the knees not only because of his body which is close to absolute perfection, but also because of his alluring charm. Miss World first runner-up and a Salman fan Parvathy Omanakuttan has said: "I would love to do a movie opposite Salman Khan, as I have a big time crush on him." He might be infamous for his line of controversies, but industry insiders say that the actor is boyishly likeable. "I must say that Salman has a heart of gold," filmmaker Subhash Ghai, who directed Salman in recently released film Yuvvraaj, said. "When I was working with him on my film, not even once did I feel that I'm working with a star. I felt I'm working with a family member, a younger brother," he added. Echoing the same, Priyanka Chopra, who played his leading lady in Mujhse Shaadi Karogi and God Tussi Great Ho, had said: "Salman is always fun on the sets." Born to renowned scriptwriter Salim, Salman made his acting debut as a supporting actor with the film Biwi Ho To Aisi in 1988. He had his first commercial success as the lead with the blockbuster Maine Pyar Kiya. After this he went on to do commercially and critically rewarding films such as Saajan, Hum Aapke Hain Kaun, Biwi No.1, Kuch Kuch Hota Hai, Hum Dil De Chuke Sanam, Tere Naam and Partner, among others. The actor has also won two Filmfare awards including Best Debut for Maine Pyar Kiya and Best Supporting Actor for Kuch Kuch Hota Hai Salman's penchant for a fit body is no secret. He was one of the first actors to take a plunge into bodybuilding and since then has given tips for that fab look to many including Hritik Roshan. Singer Sonu Nigam, who took initial exercising lessons from the actor, has said: "We are familiar with his perfect six-pack abs and the upper body muscles, but fans have yet to see his muscular legs, which are so perfect. I think he should expose his legs too." Salman's talent is not just confined to the film domain. The multifaceted star often indulges actively in his by-now-famous passion for painting. Recently, Salman painted two portraits of his contemporary Aamir Khan on black canvasses, showing his interpretations of the character Aamir plays in his new film. The small screen too got a taste of the six-pack hunk when he agreed to host Synergy Adlabs' reality show Dus Ka Dum on Sony. Salman is the fourth Indian actor to have been a wax statue in the Madame Tussauds museum in London. — IANS
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However, the actor is not sure he would be able to attend the event. "The Film Festival in Tehran invites me to honour me with a Lifetime Achievement (Award). I wonder if it will be possible for me to go there. I have another decoration in Davos at the (World) Economic Forum that I have accepted around the same time," Amitabh wrote on his blog www.bigb.bigadda.com. The actor will also be flying to Paris for the Salon du Cinema next month where some of his films, including Sholay, Black, Sarkar Raj and The Last Lear, will be on screened. — IANS
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Rahman began the year with Jodhaa Akbar, followed it with Jaane Tu...Ya Jaane Na and capped them with the score of British director Danny Boyle's film Slumdog Millionaire, for which he has received a Golden Globe nomination, and Ghajini. Jodhaa Akbar was quite enjoyable though the film bombed. The epic had tracks like Azeem-o-shaan shahenshah, Khwaja mere khwaja and Jashn-e-bahaara that went down well with the listeners. The youthful music of Jaane Tu...Ya Jaane Na struck a chord with Pappu can't dance becoming a favourite and even prompting many a party to use it during recent poll campaigns. Rahman, with a melange of pop, jazz and retro elements also conjured tracks like Kabhi kabhi Aditi zindagi, Nazrein milaana nazrein churaana, Kahin to hogi wo, Jaane tu mera kya hai and Tu Bole, main boloon, which became popular too. Rahman is found to be at his best in the Slumdog Millionaire score. Be it the O...Saaya, the East meets West Mausam and escape, the folk number Ringa Ringa or the hip-hop Gangsta blues, Rahman just proves he is a cut above the rest. The music also won Rahman a satellite awards given by the International Press Academy. — PTI
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"I prefer to do dark characters. That's closer to me and that's what I enjoy doing more. I cannot insanely dance around trees; at least till the time the role really doesn't demand that," Emraan said on phone from Mumbai. The actor is yet again playing a character with grey shades in his upcoming supernatural thriller Raaz - The Mystery Continues, a sequel to the Bipasha Basu and Dino Morea starrer 2002 hit film Raaz. "I'm playing a painter. He can foresee the future and paints the same on his canvas. My character is dark and complicated and has no contact with the outside world," Emraan said. Isn't he nervous about the comparison being made with the original? "I'm sure there will be comparisons with the earlier Raaz. That's bound to happen," said Emraan. But I'm sure that people will love this one too since it's got all the ingredients to be successful at the box office. This film has a different plot and will give a new definition to the horror genre." The film is set to release January 23 next year. Emraan has teamed up with Kangana Ranaut and Shekhar Suman's son Adhyayan in the movie. Emraan, who entered Hindi filmdom in 2003 with Footpath, shot to fame with hit films like Murder, Zeher, Aashiq Banaya Aapne and Gangster - A Love Story, among others. The actor is usually seen only in the films produced by the Bhatt camp. "I am very comfortable with Vishesh Films and the Bhatt (Mukesh and Mahesh) camp. Every actor is hungry for good roles and Vishesh Films has always given me challenging characters to portray," explained Emraan. The actor, who was once infamous for his "serial kisser" tag, is gradually trying to break away from the image. "I've not done kissing scenes in my last three films. I don't know why people have typecast me and put me in that bracket. I don't do things unnecessarily, a particular shot is given only if the scene and the role demand it," he said. Emraan's other forthcoming films are Raftaar with Esha Deol and Tum Milean with Soha Ali Khan. — IANS
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With debutant Asin hogging all the limelight opposite Aamir Khan in Ghajini, the other lead character Jiah Khan says she is happy with her role in the film and hold no grudges against anyone. "As far as I am concerned I am very happy with my character in the film," the actor said when asked about the media reports that she was upset by not getting enough attention despite playing an important role in the film. "Asin has done a fabulous job in the film. We have only met twice and I don't even have any scene together in the film. I am not the kind of person to hold grudges against anyone," Jiah said. What about her alleged catfight with Kangana Ranaut, who was reportedly the original choice for her role in the film? "Media finds these stories interesting. None of these stories are correct. Why should I have problems with anyone? I met Kangana at the premiere of Fashion. I think she is superb in the film," said the actor. Jiah made a dream debut last year with Ram Gopal Verma's controversial film Nishabd opposite Bollywood superstar Amitabh Bachchan. The film was loosely based on Russian author Vladimir Nabokov's book Lolita. With her sensual look in the film Jiah earned the tag of 'glamour doll' but the 20-year-old actor hopes to acquire a new image with Ghajini, which she considers an important milestone in her career. — PTI
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Saif is safe
Actor Saif Ali Khan, who was admitted to the Lilavati Hospital yesterday evening after he complained of acute stomach pain, is said to be stable.
Saif is under observation and is being treated for abdominal pain, the hospital sources said. The actor is likely to remain in the hospital for a couple of days. Sources close to the actor said that he had flown in from Philadelphia, where he was shooting for a film, to celebrate Christmas with girlfriend Kareena Kapoor's family. Kareena and her sister Karisma were present with Saif when he came to the hospital yesterday.
— PTI |
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In the article Cheers & jeers (December 25, 2008) it was erroneously mentioned that Neelam Mansingh Chowdhry was one of those who campaigned against the renovation of Tagore Theatre. The error is regretted. — Editor
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Come New Year and it's time to keep a date with calendars, of course. Talk of marking the months with images that ooze sizzle and style, and the Kingfisher Calendar comes to mind.
Who were the new faces among the models you shot this time? How was the experience of working with them? 
Heavy terracotta vessels, lids sealed with dough, containing Awadhi delights cooked in the dum pukht style…. Mmmm… manna from heaven, and enough to take care of any New Year resolutions one might have had about counting calories. Dum pukht to be precise is a slow, time-honored method of cooking that originated in Mughal cuisine. Dum actually means steam, and the basis of dum cooking is to seal the pot completely with some dough and let the contents simmer to perfection, infusing the dish with a heady aroma. The "seal and cook" process locks in the flavours, preventing them from escaping till the dish is ready to be served. I wonder if "keeping things under one's lid is in some way derived from this?
And if you thought Panchkula wanted another good eating joint, here is one. A European-style hotel, New Hotel Western Court. The hotel offers world- class cuisines, which will be served at 7-West Restro Bar.
He set pulse racing with his suave and charismatic approach as Prem in Maine Pyar Kiya. Two decades and more than 70 films later, Salman Khan, who turns 43 Saturday, is still among Bollywood's most sought after stars and hottest bachelors.
Bollywood legend Amitabh Bachchan has been invited by the Tehran Film Festival to receive the Lifetime Achievement Award.
For a few delightful scores from the likes of A R Rahman and troika Shankar-Ehsaan-Loy, there was nothing much the Bollywood music industry had to cheer about during 2008.
Bollywood actor Emraan Hashmi, who has stayed away from doing boy-next-door kind of roles, maintains that he would rather portray dark characters than do roles where he would be required to dance around trees.