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Classical corporate
It's a jugalbsandi with a twist. A collaboration of the classical legacy of music's GenNow with the presentation savvy of GenNext. And the product: concerts with a spirit that's traditional but a face that's chic Chetna Keer Banerjee

Friday the 13th. The day of the Devil. But when what you get to hear is Hari and dhuns from a musical instrument that embodies the Lord himself, the day ends up belonging to the Divine.

And the ode to the flute that maestro Padma Vibhushan Hariprasad Chaurasia paid this evening in the tricity was indeed unique and offbeat.

Baan aur saans

"Log mujhse jalte hain kyon ki mein bansuri bajata hoon. That's because the flute is not subjected to any security checks when I travel, nor does it require repair and maintenance. Naa chamda chahiye naa marammat," he says in a lighter vein. Far from being double trouble, it has twin benefits. "One, it creates music and second, playing it is a form of yoga, an exercise," says the flautist in town for the Idea Jalsa concert.

The other tribute he pays is to the GenNext of our musical dynasties. Lauding the efforts being put in by Durga Jasraj, daughter of the legendary Pandit Jasraj, to take Indian shastriya sangeet far and wide, the flautist says, "This is the satyug of Indian classical music, as our future generation is giving it loads of exposure at global and domestic fora and promoting it like never before." Pointing to Durga he says, "Kaash har shehr mein ek aisi bachchi ho. Yeh bachche humari kala ko badava de rahen hain."

Karmabhoomi se dharmabhoomi tak

On keeping alive the guru-shishya parampara and recreating Vrindavan, he says, "Mumbai is my karmabhoomi. So, I have created a gurukul Vrindavan here to groom the future generation of musicians. As Orissa is my dharmabhoomi, I plan to have a Vrindavan there too." He expresses gratitude to corporate czars like Ratan Tata in facilitating his project.

Corporate membership

To a query on what role does he see for corporates in promoting classical music and in grooming future musicians, Panditji quips in jest, "Jahan sarkar nahi jayegi, to corporates hi jaayenge! Jab kayi neta kursi sambhalne mein lage hain, to log hi kala ko sambhalenge."

On a serious note, he adds: "The corporate leaders can play an important role in not just sponsoring classical music concerts, but also in adopting budding musical talent and funding the training of small-time artistes."

That strikes the right chord, but are our politicians tuned in or it's jingles for the coming polls they're thinking of!

chetnabanerjee@tribunemail.com

Soap story

The media came in for some soul-searching when the flautist got into a teasing mood. "Mediawale har cheez ke bare mein likhte hain. They promote soaps, laal tel, kala tel, peela tel and what not. Arre, budding musicians ko bhi promote kariye!"

Dynasty diva
"Not only do the Jalsa concerts bring the maestros to the music lovers, but the interactive sessions with the audience after the concerts form a bridge with the listeners."

She's the heiress to a rich vocal musical legacy but as woman her voice carries a ring of her own. Her comment on Women's Day celebration articulates her independent beliefs. "I don't believe in only one day being dedicated to women. All days belong to us, else we should have a Men's Day too!"

But it was not to voice any feminist concerns that she was in the tricity. It was the Jalsa concert series, which made a debut in our town after traversing various corners of the country, that's brought her here.

She is the contemporary face of India's classical music tradition. Brought to the city under the aegis of her Indian Music Academy, she spells out its driving force, "Our aim is to popularize Indian classical music globally. The IMA is not an academy, it's a movement, an initiative by her entertainment company Art and Artists to bring together our maestros."

And the USP of the Jalsa concerts, "Not only do they bring the maestros to the music lovers, but the interactive sessions with the audience after the concerts form a bridge with the listeners."

As for the IMA, it combines both music and medicine. For, it promotes music as well as provides musical aid to needy musicians."

The usual query about her impression of the city begets this unexpected reply, "Oh, this is a beautiful city but I'm finding it hard to get a truly traditional salwar suit. Most of the stuff is designer."

chetnabanerjee@tribunemail.com

Hard work, the key to success
Miss India crown doesn't guarantee success, says Neha Dhupia

Former Miss India Neha Dhupia, who has as many as five films lined up this year, says winning a beauty pageant is no guarantee of striking gold in Bollywood and that it's only hard work that finally counts."It's not easy to create a place for yourself in Bollywood even if you have a pageant behind you. No one in the industry was holding special carpets for me because I had won the Miss India contest. You have to work hard if you want to prove something. It's taken me a long time to carve a niche for myself, but I'm glad that finally I have done it," Neha said.

The actor is set to appear in five movies this year - Paying Guest with Mukta Arts, Pappu Can't Dance Saala and Raat Gayi Baat Gayi by actor-director Saurabh Shukla, Raftaar co-starring Emraan Hashmi and Priyadarshan's De Dhana Dan. In Pappu Can't Dance Saala, her first release this year, Neha is acting along with funny man Vinay Pathak. "In this comedy film I'm doing with Vinay Pathak, I play the role of a Maharashtrian back-up dancer. It was something very different for me because I'm not a Maharashtrian. I had to learn the mannerisms of the character, who is a complete brat and a bully, but Saurabh (Shukla) helped me a lot," she explained. Neha maintains that she has become more careful while choosing projects as she doesn't want to get typecast in a certain role.

"I'm holding myself back now and doing only interesting projects. I feel in our industry you get typecast instantly. When I started off I was offered other roles as well, but I chose the ones I did and got stuck with one image, which was hard to break. That was a mistake and I've learnt from that. There was no guiding force for me when I entered Bollywood," Neha said. Like many others in Bollywood, Neha too admits she would love to work with Shah Rukh Khan and Mani Ratnam, but adds that she doesn't consider anyone her competition in the industry. — IANS

Bebo’s beauty secret
Less make-up and lots of water is Kareena’s beauty secret

Bollywood actor Kareena Kapoor has revealed the secret behind her gorgeous skin - and it has nothing to do with regular trips to a beauty salon. The stunner revealed that water, less make up and genes were responsible for her charming skin.

Kareena, who’s currently dating actor Saif Ali Khan, made the revelation during the launch of Wyeth Consumer Healthcare’s Anne French roll-on.

During the event, Kareena was all smiles while parading on stage in a blue costume sporting an elegant, striking look.

“I think it’s a spectacular day and spectacular event, as they are launching something very special, which is Anne French Roll on. I think it has taken convenience to another level. You just have to roll on and you have the beautiful skin,” Kareena said.

The star also revealed the secret behind her gorgeous skin.

“For me its lots of water and as less make up as possible. Apart from that I think my parents have given it, it’s in my DNA. God has been very kind,” she said. —ANI

Fling with fusion
Zoravat's experiment with fusion is just a temporary affair. For this seventh- generation Wadali is a diehard Sufi singer at heart
Jigyasa Kapoor Chimra

Uncomplicated, with no strings attached, blessed with a honeycomb voice, Zoravat Wadali; grandson of Wadali brothers, is one of the few youngsters who are simple to the core. Dressed in a bright orange kurta, Zoravat was a little startled with all the media attention he got. "Are you also going to talk to me," says this 24-year-old. And we say, boy it's just the beginning.

Here in the city to perform at the ongoing Hyderabadi Food Festival with the band Chakra:vu at Hotel Taj-17, Zoravat says, "This is my third live performance in the city. Though I have performed in other cities also, but this one will be different"

Having started his musical journey at the age of 18, he says, "I always wanted to be a singer, but when I was 14, I heard my nanaji's album Tu Mane Ya Na Mane, that was the turning point of my life. Finally I knew I wanted to be a Sufi singer."

How many hours does he put into riyaaz? He replies, "I have still not understood what riyaaz is. I try to do and give it my best, but its still puzzles me. I believe music is like an ocean you have to go deep to unveil its secret." Well said.

He would be presenting his sufi songs with fusion electronic beats. So, we ask him about this fusion fad and he says, "This is what people like. And, one has to change with the changing trend."

And how did he team-up with Rohit and Sameer? He says (quite excited), "I am here because of Sahil (who runs an event management company). He heard me once and then there was no looking back. It was Sahil who introduced me to Rohit and Sameer and it was after that we performed together."

What about Bollywood, does it entice him? "Bollywood music is a different genre altogether. But if an opportunity comes my way that gives the chance to showcase my talent, I wouldn't say no. However, I am born as a Sufi singer and would die as one."

His favourite Bollywood tracks? "I like songs that have a folk touch to it. Ammi je tomar from the movie Bhool Bhulaiya, Sansoon ki Mala, Tu Mane Ya Na Mane are some of my favourite songs." And the playback singers he likes are Jaspinder Narula, Sukhwinder Singh and Udit Narayan.

Where does he see himself five years down the lane, and pat comes the reply, "Singing." jigyasachimra@tribunemail.com

Bond with the music

Music is sure spinning youngsters its way. Proving it right we introduce you to the 'oh so-young' musicians- Rohit and Sameer from the band Chakra:vu. City based, their punch line is, 'you can enter it, but not leave' and the duo says, "We are trying to educate people about music. Music is like a wave and sways people with it." Ask them how are they educating people, and they say, " Look when Punjabi music started flowing people started liking it, we are trying to sell what we are best at- fusion of our sufi songs."

Calling it a 'Digital Sufi Mehfil' they says, "Our music is a electronic fusion of sufi beats and that's why we call it digital sufi…" says Sameer.

Sameer, an audio engineer and Rohit a graduation student both have decided to dedicate their life to music. "We try to bring something new to our music. Like we are planning to do play our music with visuals," says Sameer. Rohit adds, "Traditional Indian visuals, like kathak in the backdrop."

DJing from last six years the say, "As DJs we have played a lot but now we are into the live act." This is also their third performance.

And what are they playing, "Kinna sona, Lambi judai etc in nice fusion tracks."

A brush with Holi
A few rare miniature paintings on Holi give an insight into how this Festival of Colours was celebrated in the 18th century
Ashima Sehajpal

For once, let's imagine life without art. With no colours or shapes to educate us about our history, we would have flipped pages of epics to do the same. Agreed, they would have given us a fair idea but are mere words enough to make us visualise how certain festivals were celebrated centuries ago? And, can words give us the exact picture of how the traditions were followed then? This hollowness would have been so apparent as art serves umpteen purposes. It mirrors our history, reflects civilization and binds our present with the past. We got to see art doing exactly that at the painting exhibition titled The Spring Festival-Holi at the Government Museum and Art Gallery-10.

The miniature paintings of 18th and 19th century here depict the Holi celebrations of those times. The Kangra paintings portray the absence of social fetters then through a painting of a lady hailing from a royal family decked up in bright clothes playing Holi with a lady from the underprivileged class.

The paintings of King of Kangra Maharaj Sansar Chand from the 18 th century shows him playing Holi with his subjects. It depicts how this festival made people forget rivalries and they came together to celebrate it. The festival is still celebrated to convey the same message. The other painting in which Maharaj Sansar Chand is shown playing Holi with William O'Brien, a deserter from the battalion of Royal Irish Army, affirms the festival formed a bond even between enemies.

The Kangra paintings also depict the respect women enjoyed then. The inherent grace and charm they reflected is not amiss while they are shown playing Holi.

And just like today, for the painters of that age too, Krishna Rasleela was the favourite subject. Lord Krishna painted in the unmistakable blue is playing Holi with Radha and gopiyan. The legend of Shiva and Kamdeva shows expertise of the artist who painted these.

Also, on display are Rajasthani miniature paintings. Though there isn't much difference between facial features of Rasleela characters in both schools of miniature painting, royal patronage from the Rajasthan kings is quite obvious. There is a lot of use of golden colour in the Rajasthani paintings which otherwise would not have been possible.

A few paintings also portray how the nobility celebrated Holi. Maharaj Sohan Singh of Mewar is shown squirting water and colours at his loyalists.

The exhibition has on display two contemporary paintings by Suchil Sarkar and KN Mozumdar based on the Holi theme. The painting by Mozumdar was a part of Lahore collection that was received by India after Partition. The paintings show Krishana Rasleela in different ways.

Also on display here are two plaster casts of medieval Indian sculptures, which will be put on the sale at the museum shop.

ashima@tribunemail.com

Bon Appetit
Berry extraordinerry
Kandla Nijhowne

If you are fond of them, then go get them now, because one blink of the eye and they will be gone! Cape gooseberry makes a very brief appearance on our fruit scene lasting the lesser part of a month. Don't ask for it by this name though, for in India these tiny orange baubles are familiar by the name, 'Rasbhari', and rasbharees they certainly are, bursting with a somewhat sharp flavoured juice with a gritty contrast of little seeds. God delivers them individually cloaked in their miniature papery gowns, hence the 'Cape' gooseberry. If you ask me what the 'goose' stands for, honestly….I shall play deaf as well as dumb!

Upside-down Cape gooseberry and almond cake

This is a lovely pudding cake, the tangy orange orbs of cape gooseberries, surprising the tongue, and the sponge, moist with almonds.

300 gm cape gooseberries, weighed after removing the leaves

200 gm powdered sugar

200 gm butter

150 gm ground almonds

1 tsp vanilla essence

3 large eggs

Finely grated zest and juice of one orange

2 tbsp cream

160 gm maida

1 tsp baking powder

A pinch of salt

1-2 tsp grain sugar to sprinkle

Method

Preheat oven to 160°C (330°F). Butter an 8 inch cake tin, then cover the base with a layer of cape gooseberries, reserving about a third of them to add later to the cake mixture. Cream the sugar and butter until light and fluffy, and then stir in the ground almonds and vanilla extract. Beat in the eggs, one at a time; fold in the orange zest and juice, and finally the cream. Sift the flour with the baking powder and salt. Add to the mixture, and then fold the remaining gooseberries into it. Sprinkle the grain sugar over the layer of gooseberries in the tin, then plop the mixture over them and smooth it down till the batter is leveled. Bake in the middle of the oven for about 50 minutes to one hour but check frequently with a skewer towards the end. Leave to cool in the tin on a rack until just warm, then turn out upside down on to a large plate and serve warm with ice cream, thin cream or custard.

Crunchy layered Gooseberry Fool

100 Gm ginger cookies, crushed

2 tbsp butter melted

200 gm gooseberries

1 tbs. water

100 gm sugar

4-5 tbs. powdered sugar

1 cup thick, hung yoghurt

½ cup cream, whipped

Method

Crush the ginger cookies with a rolling pin and mix them with the butter. Place the gooseberries and water in a pan. Cover and simmer gently for 10-15 minutes until soft. Stir in the sugar and puree until smooth. Leave to cool. Whip the cream with 1 tbs of powdered sugar. Likewise, beat the hung yoghurt with about 2 tbsp of sugar. Mix the two together and adjust the sugar if need be. Stir the cooked berries into the creamy mixture and spoon half the mixture into the base of individual glasses. Top with half the biscuit crumbs and repeat the layers. Chill and serve, garnished with a scattering of crumbs and a sprig of mint.

Desert delicacies
Taste authentic Rajasthani cuisine at Fort Ramgarh
Jigyasa Kapoor Chimra

Be it ghee-soaked Dal baati churma, Paneer bhare papad, Kaer sangri or the honeycomb delicacy Malai ghewar; rich in flavour and chatpata in popular parlance, Rajasthani cuisine is one thing that you must try at least once. Well, it was on our visit to Rajasthan that we first savoured the desert flavours and then it was for an assignment that we got to know that Fort Ramgarh has a restaurant dedicated only to Rajasthani cuisine.

Ravayat- the name itself has a royal aura (at least to us). One step into the restaurant and you come face-to-face with the rustic charm. Mud-thatched roof, colourful walls, multi-hue kites, charka and lanterns make for a perfect rural paraphernalia. And to add to the beauty, the restaurant has an open space outside that overlooks the entire property. A perfect place to have night parties and winter brunches.

Going back to Rajasthani food, the cuisine is high on spices and primarily vegetarian. And for desserts there are an enormous variety of sweets that you can relish. In fact in Rajasthan, the sweet dish is served with the main course and not after the meal. Unlike other states these guys would serve you papad in the last.

Though the food in India has largely been influenced by Mughals, but the Rajasthani kitchen has remained more or less untouched, with their own variety of foodstuff and desserts. Cooking here has its own unique flavour and the simplest, the most basic of ingredients go into the preparation of most dishes. Gram flour is the major ingredient in the making of a couple of delicacies such as pakodi and gatte ki sabzi. Powdered lentils are liberally used in the preparation of papads.

Fond of chutneys, Rajasthani cuisine has a variety to try from. Garlic, mint, saunth are a few to name. And out of all the Rajasthani dishes, dal bati churma is perhaps the best known. And for those who are in the lookout for variety, Ravayat serves you Arbi ka sag, Mirchi vada, keer sangri ki sabzi, bhindi Rajasthani, channe Jaisalmer ke, dal panchmer and when it comes to speciality- papad ki subzi is the much liked dish here.

Well, if you want more then you can also take a bite of the rest of the Indian and continental spread that is served in the main restaurant.

jigyasachimra@tribunemail.com

For a taste so royal
Hyderabadi food festival brings the nizami flavours to the city
Jigyasa Kapoor Chimra

Delicate in aroma, imperial in taste the Hyderabadi cuisine is known for its distinct flavour and fine cooking. And getting the essence of Nizami flavour to the city, Taj-17 begins its three- day Hyderabadi food festival.

While here you can savour the world famous Hyderabadi biryani and Shekmbori kebab, concocting some gastronomic delights to whet your appetite Chef Sayed Iqbal and Lalit Parsad have come from Taj Krishna, Hyderabad.

Talking to us about the Hyderabadi cuisine he says, "We play with the delicate flavours as this cuisine is not about a common man's palette but comes from a royal kitchen." That's very true. Ask him is Hyderabadi and Lucknavi cuisine almost the same and he says, "Both these fares come from the royal kitchen but Lucknavi cuisine is precisely flavoured and on the other hand Hyderabadi food is adequately flavoured." A distinct line of separation, but sure gives both a fine zest.

Talking about the world-renowned biryani chef Iqbal says, "In Hyderabadi biryani we don't cook meat and rice separately but it is cooked together and it is this technique that gives it a fine aroma and lip smacking taste."

When we talk cooking, can ingredients stay behind? We ask about the main component of the cuisine and the chef says, "We use a lot of garam masala, green chilli paste and pudina in our cooking." So here comes out the raaz of amazing aroma and mouthwatering delicacy.

Now to what all is he cooking? "Dum ka murg, Shekmbori kebab (minced meat cooked and then stuffed with yogurt), ambada gosht, bhagare bhaingan and biryani of course." Well if you are thinking that's all in the menu then its not, there is a lot more cooking.

Coming to the last part of the meal. Sweetmeats, and it's a delicacy here too. "We would be presenting the double ka meetha (a sweet-dish that has fried bread in sugar syrup and then served with rabri) and khurmani ka meetha (apricots soaked in water for 2-3 hours and then boiled in sugar syrup and served with ice-cream)." And we thought Hyderabad is just famous for biryani!

Last, we ask the chef what about his interest in Punjabi cuisine and he says, "Butter chicken is pretty famous there. A little high on spices but Punjabi cuisine is quite interesting."

jigyasachimra@tribunemail.com