The King of hearts
Creating frenzy, stirring emotions, moistening eyes and making waves, that's what the news of Michael Jackson's death did to all music lovers world over. Sticking to the television screens, glued to Internet, the world missed its heartbeat as the news flashed the screens-'King of Pop dies at 50'. And what followed was unlimited rush of SMSes-that spelt broken hearts and wet eyes. For Bollywood singer Madhushree, it was unbelievable. "I still cannot believe he is no more. It's a big loss for the music industry," she says. Adding, "He was the King of Pop. No one in the world has had so much of fan following. He was known by all and whatever he did started a trend and mind you, his fame was at its zenith in the 80s and 90s when we didn't even have the web technology like today." That so true! Seventh child of his parents, Michael started singing at the age of 11 and rose to the position of the King of Pop. True to his name, his presence was felt across the globe. Agrees Madhushree, "There have been so many singers but none like MJ. He was a brilliant singer, amazing dancer and mind-boggling performer. There can be none like him." For VJ Ayushmaan Khurana, MJ was the only credible performer in the history of music. "I grew up listening to Michael Jackson, though he became a passé for today's generation, I was looking forward to his comeback. He'll remain immortal for all the music lovers and dancers world over." He adds, "Today we have umpteen number of singers, but for our generation Michael was the guy. It's difficult that world can ever have a singer and performer like him." Talk about Indian music industry, and he says, "Eighties and 90s music was definitely inspired by MJ, Govinda copied his dance movements and at dance shows, we still see kids performing on his numbers." Heartbroken and with tears in his eyes, Michelangelo Francis, an art teacher and a city-based singer, says, "It's a loss beyond words. And I believe there wont be a single music lover who hasn't listened to Michael's songs." Talk of MJ's relevance in today's time and he says, "Children still love his songs and my students are calling from world over and say they can't believe he is no more." Remembering an incidence he says, "I still remember MJ's Mumbai tour and how I managed to save Rs 2,000 for his show. Though I couldn't even see him clearly, but the frenzy he created was beyond believe. I actually saw women fainting and men screaming." Forlorn, Michel says, "He was supposed to do this 50-day tour and can you believe the show was already sold out. That's the fame of a star." Well, for a generation, which has grown listening to his songs and danced to his tunes, who can forget the moon walk, long hair, trendy, ever-smiling King of Pop. For DJ Sameer from the band Chakrvu, people still love to listen to his songs. "He is really a loved singer. Today also we get requests to play his songs. Anyone who even doesn't listen to International songs knows the name Michael Jackson; that is his popularity. And his loss is beyond repair." We agree!
jigyasachimra@tribunemail.com
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It's showtime
He probably has never had a competitor in life, for he has always looked at success as a fight between his own works. At the same time, resting on his own laurels has never given him pleasure. For the man who has brought in the 'real show' to the show industry, moving with the flow is not a necessity, neither an acquired art, but an acceptance that comes with over three decades of experience. Subhash Ghai, the director, producer and writer has to enjoy something first to translate it into a film, which might not be able to sustain at the box office. Read Yaadein, Kisna. "It is part of the business. There are constant highs and lows," says Ghai, in the city for the auditions of Whistling Woods Actor Studio at Fun Cinemas. Introducing pretty unknown faces, which have gone to become stars of the sky, exploring sensitive issues in films like Black and White, turning the national sport cricket into an easy to relate and digest movie Iqbal, going ga ga over family ties Yuvvraj, throwing in magnanimity in films, which look like a dream come true (Taal ) or sour, and not to miss the fixation for K (which he claims is medias fantasy) the showmans' catalogue has only expanded with time. " I am the young boy of 2009. If you ask me to touch an old subject like Choli ke Peechey (Khalnayak), I wouldn't do it because it does not suit me now. Here, I deal with the youth everyday. I would want to make movies, which they can relate to easily, says Ghai, who does not believe in the word 'remake.' "I wouldn't ever do that. A remake would mean that there is nothing else left to achieve." But for Subhash Ghai it is miles to go still. "Today, we are aping the western generation- everything is MTV style, everything is fast, which in a way is okay," says Ghai. "The new generation is good except for the fact that they don't know directions. They lack specialisation." This is exactly what Whistling Woods would do. "For a course in fashion designing a youngster is ready to spend three years, but there is always a haste in becoming an actor. This is not done, puts in the director, who enjoys the role of the scriptwriter the most. Sir pey haath rakhney sey actor nahin bantey. You have to go through the grind." Didn't someone say — actors are not made in a day. jasmine@tribunemail.com |
Unreasonably entertaining
Akshay Kumar believes in entertaining audiences even if his films come with an 'illogical' tag. He admits that his forthcoming Kambakkht Ishq belongs to the same category. "I don't want to get into logical films... I am happy doing films where one can keep discussions around logic at home," says Akshay Kumar. "I want people to come with their parents and children, munch popcorn while the movie plays, get entertained, have some nice lunch or dinner after the show ends and then go back home happy and smiling," he added. "See, for so many Hollywood or Bollywood films out there, you don't ask around whether a particular scene or happening is possible or not. Look at James Bond movies - now don't we see so many illogical things out there? But we are fine and rightly so because these films eventually entertain. You don't search for logic there and in the same way, Kambakkht Ishq too is an illogical film", said Akshay. Releasing July 3, the film, also starring Kareen Kapoor, was extensively shot in Hollywood. "And I am extremely lucky to have found this opportunity for myself. You get to see and do so many big things in just one film. Where else would you otherwise get a chance to shoot in Kodak theatre? — IANS |
As an era in pop music comes to an end with the sudden death of Michael Jackson, one of the Bollywood best choreographers Farah Khan remembers the 'King of Pop' as her guru. "I officially had no training in dance and whatever I learnt was from watching Michael Jackson by watching his videos, especially Thriller over and over again. I consider him as my guru," Farah said. Jackson died Thursday in Los Angeles due to suspected cardiac arrest. He was 50. Farah said that she heard the news today as she landed in Los Angeles to meet Bollywood star Shah Rukh Khan who is shooting in LA for Karan Johar's My Name Is Khan. "I have just landed here to meet Shahrukh. I reached in the hotel and got to know about the sad news. It has not sunk in yet. It is still to sink in that he is no more," Farah said. Farah remembers the Thriller hitmaker as "one who revolutionised the way we look at dancing today" also recalled her encounter with the pop superstar in New York at a Bollywood awards night. "I had a won an award at the ceremony and Michael Jackson was also getting an award for his humanitarian works. The organisers knew how crazy I was for him so they did take me to backstage to meet him. I have a picture with him which I will cherish all my life. I told him that I am choreographer and that is just because of him," said Farah. "I thought I would retire after I choreograph Michael Jackson," she added. — PTI |
Winner takes it all
With the spurt of soul enriching activities in the realms of literature, music, theatre, films and Bollywood celebrities frequenting here, City Beautiful is no more a "pathron ka shehar " but really transformed as a cultural hub. Adding a new dimension to the composite city cultural, the Department of Tourism and STEPS of the Chandigarh Administration has for the first time ventured to hold a competition to pick up the "Voice of Chandigarh-2009". After a series of auditions, which marked a close contest among 90 aspiring singers and nine music bands, three male and two female singers were crowned as winners and runner-up in the three categories in the age groups between 12-18 years 19 -25 years and 26 years onwards. They may be just your nextdoor neighbours. So meet the winners. Sakshar Sharma, the winner (male) age group 12-18 years is a brilliant student and prodigious singer. Sakshar (15) with his aesthetic potential holds a future as a vocalist. A pride of DAV-8 School, Sakshar has already made up to the final of National Bal Shree Award-2007. Equally at ease with folk, film and semi classical music compositions his spiraling melodic phrases in a thumri "Saiyan mohe" was a treat to watch. Guitarist and singer Tushar Bansal from GMSSS-35, scored second. Manjit Mahal, the winner in the female category come from a musical family of Maloya. Versatile Manjit ( 16) holds command of rendition of Gurbani and a regular performer teaming up with his father guru Raghubir Singh. Equally adept at ghazal singing, Punjabi folk and pop music, she has recorded two albums in duet with prominent singers. Kiran is the runner up in the category while the national Balshree awardee Urvi Minocha (12) put up a brave show . Azad Kumar, the winner in the male category (19-25 years) is a student of BA-II in GC-46. Azad (19) is learning Indian classical music under the tutelage of acclaimed music director Kanwar Iqbal and light music from Ustad Subhash Ghosh. He has displayed his musical caliber winning second spot in PU Inter-zonal youth fest and third slot in the national Jhankar Fest -2008. Vishal Taank a BA student from GC-46 remained a close runner-up. Bobby the winner in the female (19-25 years) is a resident of Dadumajra colony. Bobby(19) is BA(I) student at the GCG-11 and learns classical music from Prof. Murlidhar Soni and guru Sudama Ram. She had made up to the zonal final of Awaaz Punjab Di contest from the region. Harsha, an accomplished singer dancer, was the runner up in this category. Alok Sharma the winner in the male (26 years and above) is a talented and versatile theatre actor, poet and singer. Alok Sharma (40) is a gifted musician without a formal training. Basically a ghazal singer, he took to other genres of light music finding encouragement from his employers AG Haryana for whom Alok had won many awards. He owes his success to his life partner Nisha Sharma. |
What's common between a kindergarten class, a hi-end designer showroom and a library? Don't rake your neurons, here's the point- customised furniture. Be it institutions or designer retail outlets, if you want impressive clientele, you need impressive ambience. And catering to the growing demand of customize furniture is BRV space, with launch of their new range of institutional and retail furniture line. "According to estimates, the customised furniture industry is expected to reach a growth of over 5000 crores in next five years. Keeping that in mind, we want to provide solutions to the institutional sector with a conventional approach but innovative designs as per individual requirement," said Rajiv Khanna, head, marketing & operations. After making a mark in the retail sector with their multi brand outlets like Koutons, Big Bazaar, Ritu wears and others, BRV Space's focus is on capturing the educational industry. "Every product needs shelf and to create those shelves we need to create some exclusivity around it. This area has seen a 100 per cent growth in the last decade, but still most of the institutional furniture is mundane, monotonous and high maintenance. We will offer sleek designs in glass, wood and steel," adds Rajiv. —Neha Walia |
Of predator & prey
You love wildlife. Being part of it ever since childhood, mostly as a predator and sometimes as a prey. But now that the pleasure of hunting is a thing of the past, how do you still continue your affair with tigers and lions? Pick up a Nikon D2X and start shooting them of course! Like Jaskaran Sandhu, whose wildlife photographs are currently on display at the Government Museum and Art Gallery-10 under the title 'Victims of Mankind'. Victims of mankind they are, specially the human race encroaching upon their habitats and thus pushing them towards their extinction, but in Jaskaran's frame they do lose their majestic grace and wild charm - a cheetah with all its grace, a Royal Bengal Tiger yawning as he stretches himself at dawn, an Indian Roller giving out a mating call, another Royal Bengal Tiger cleaning its bloody face after a hearty meal and so on. Quite a few shots belong to the wilderness of South Africa while others are from various parts of India, like Bandhavgarh National Park, Corbett National Park, Bharatpur and Kanha Sanctuary. An engineer by profession, Jaskaran has a couple of friends to help him out in his journey -Jasbir Singh, Jaideep Narula and Balraj Singh Ghuman - who keep him company during those long hours of wait and help him to spot the wild animals. Jaskaran, who is happy to display his five-year's work, has quite a few stories to narrate, "Once in South Africa, we were travelling in a Gypsy when eight tigers surrounded us and started nibbling the tyres. Once they smelled the fumes, all quickly lost interest. Another time a playful young elephant came to play with us. We started clicking, little knowing the leader of the herd was nearby and would come charging at us to protect the baby. We ran for our life." Well, it definitely takes a strong heart to take all this, but then what else does it take to be a good wildlife photographer, we ask. "Patience, a lot of it, equipments, money, time and luck," comes the reply. Jaskaran forgot to mention 'skill', which he has in abundance as an amateur wildlife photographer. On till June 30. parbina@tribunemail.com |
Tadka maar key!
If in Punjab, one thing you can be sure of, no one can go hungry. For, this is the land of dudh, dahi and makhan. And talking about the most loved city of Punjab—Chandigarh, there is no dearth of food and restaurants here, but what we are looking at is the ubiquitous dhaba, and our city has no dearth. This week we feature a 30-year-old dhaba—Nagpal Dhaba-22; that dishes up the most flavoursome Dal Handi and fragrant food at the humblest of prices. Situated at a prime location, let not its exteriors lead you astray: the dhaba is one of the best places to eat at in. And mind you the food is not just hot and tasty, it’s invariably fresh and clean. The start
Says Gaurav Nagpal, “This was originally a sweet shop that my father Jawahar Lal Nagpal started way back in 1979. And today it’s because of my fathers efforts that we have build on the reputation of one of the finest eatries in the tricity.” Well, it was not for one or two years that this dhaba ran as a sweet shop, but it was for good 13 years that Nagpal sweets was in being. And what triggered the change was no great business plan, but suggestions from family, friends and patrons. “We have always adhered to customers demand. In late 70’s, along with sweets we served samosa and puri channa, it was then that our customers suggested we should start serving complete meals. We did so, and by Gods grace we have done well since. Khana Khazana
A pure vegetarian dhaba this is one of those places in the city that also serves food without onion and garlic. “We have almost 15 dishes that are prepared without onion and garlic,” says Gaurav. Ask him do people love sada khana (read without onion, garlic), “Yes they do, it’s not very spicy and for people who are travelling or eat daily they want something that tastes like homemade food.” But for the global gourmet who eats as much on his stomach as he travels on his feet, don’t they miss keeping an elaborate menu that has world cuisines. “No, not all. Infact, (hypothetically) if I have 10 customers it’s only one who would ask for a pizza or a burger; rest would love to binge on the traditional Indian dal roti,” says Gaurav. That’s so true, don’t we all crave for dal, chawal, roti even if we have missed our meals for a day. So Indian, but that’s the way we are! Fan fare
As goes for all famous places, this one too has a waiting of almost 60 people at night. Ask Gaurav about their patrons and he smiles, “Blessed are we, we have people coming from across the country. Some even come as far as from Gujarat and the best thing is, they would get our dal handi packed before they fly to their native place.” That’s some real fan following. Well, he too has some reel actors coming to savour the delicaies. Babu Mann is one of them. He adds, “There is so much rush in the evenings that I don’t even recognize my realtives what to talk of celebs.” Carte du jour
Traditional is the food here, that too tadka mar ke! With a variety to choose from the menu, the best thing about this dhaba is they cook fresh—thrice a day. “We first cook the breakfast items at 9 am, then lunch at 12 and dinner preparations start at 4 pm,” says Gaurav. That even sound’s fresh! For breakfast try their mix parantha, paneer or the all time favourite aloo ka parantha. For the main course you can savour panner methi malai, malai kofta, malai matar masala, kashmiri dum aloo, paneer bhurji, karahi mushroom and but off course dal handi (yellow dal). Choices are galore, but you can also try veg pullao, paneer pullao, cheese nan with gravy, kashmiri nan with gravy and the all time favourite Punjabi lachha prantha. jigyasachimra@tribunemail.com |
The association of beer and human goes back to as far as cultivation of crops. And for beer lovers, the launch of five new flavours is more than good news. It was on Thursday evening that TVB Craft Brewing Company announced the launch of Little Devils craft beer. Available in five flavors of beers and ales we ask, what differentiates the Little Devil’s Beer & Ales from the typical light mass-market lager style of beers. “The difference is simply in the superior taste and aromas due to increased percentage of specialty malt, hops and other ingredients. These ingredients give the beers and ales a fuller, more complex flavour and aroma that can remind you of banana, citrus fruits, flowers or herbs. Depending on which flavour you drink you can also smell all sorts of aroma’s like caramel, coffee, honey or freshly baked cookies — all pleasantly sweet notes contributed by the skillful selection of specialty toasted and roasted malted barley,” says Habeeb Kamaal, CEO TVB Group India. Ash him about the five flavours and he says, “First we have introduced the wheat beer, it is low in bitterness and come in light fruity flavours. Then we have the Premium Lager, Indian Pale Ale, this beer compliments the spicy cuisine of India and is a perfect match that makes your taste buds dance and cuts through the oils and fats to refresh your palate, Golden Ale that has the honey, orange zest and green apple flavor and the last is the premium stronger.” Well, that was about the drink, but is beer a summer drink? “Beer is served chilled and that is why people relate it to summers. Otherwise, beer is not a summer drink alone. It is much liked in Canada and Germany that have sub zero temperatures.” Hmm… that clears the fact that summer and beer is not synonymous. — Jigyasa Kapoor Chimra |
Think Punjab and you are sure not to go hungry. For, this is the land of plenty, especially when it comes to food. And believe us, this baking summer is no deterrent for the foodies as they live to eat. And targeting the Punjabi clientele, is Moti Mahal-17; that gets for you a 10-day Punjabi food festival. Serving the authentic Punjabi food to whet you appetite is khana tadka mar ke, in true Punjabi style. To beat the heat, you can start with the all-time favourite shikanjvi or lassi and then go on to take a bite of all-so-famous Lawrence ke tawa ke tikka (an Amritsar specialty), lahori seekh mutton or bhuni chaat. Well, if you are wondering what is a bhuni chaat, then this is a special chaat that is made on a tawa. Sounds interesting! For the main course, they have a variety to choose from. But you can try libdya murg, tari wala meat, champen, paneer mattar ki bhurji, chole dal with giya and but of course the much-liked mah channe ki dal. On till July 5. |
Spice up
Since the ancient times, techniques of foot relief were practiced both in India and China, because it was recognised that the feet needed special care. In fact, it gave birth to the art of reflexology, which recognises that different areas of the feet actually correspond to different parts of the body. It grew out of the belief that healing the feet actually helped in healing the body.
The term "spa" was originally associated with water treatments, when people used to travel to hot spring's to bathe or immerse their feet, due to the healing properties of the water. Today, spa treatments have become closely connected with stress reduction, rejuvenation, revitalisation, health and beauty. Similarly, there are also treatments for the feet, called "foot spa." Again, they are not merely to beautify, but to bring about a sense of well-being and induce relaxation. Specific procedures, products and equipment are used. In this respect, foot spa treatments are different from pedicures. While pedicures care for both feet and nails, spa treatments need not involve nail care. Foot spa includes exfoliation and massage, to reduce fatigue, tone the muscles, improve blood circulation and induce relaxation. In some cases, foot spa may also be given in order to detox or relieve pain. Some salons and day spas do combine foot spa with pedicure. As already mentioned, a foot spa helps in reducing fatigue and inducing relaxation. This itself brings about a feeling of well-being. Of all the body parts, the feet tend to suffer the most. They actually bear our entire burden. We make them walk over all kinds of surfaces and do not give them the care they actually deserve. I would say that the feet deserve as much attention, if not more, than the rest of the body. A foot spa not only helps to keep the skin of the feet in good condition, but also improves blood circulation to the feet. Very often, blood circulation to the extremities is not so good. We also spend a great deal of time sitting at our desks in sedentary jobs. Or, we are in jobs that entail long hours of standing. So, improving blood circulation to the feet would itself help to give us vitality. While caring for the skin, specific problem spots, like the heels, are given special attention. Deep tissue massage and other massages are given, which actually help to reduce stress and bring about relaxation, apart from keeping the muscles and joints flexible. The experienced hands of trained therapists and masseurs take over during a foot spa, making the whole treatment both beneficial and totally relaxing. One can have a foot spa at home, although it is easier when somebody else is providing the massage. At a spa, the ambience is very important. So, in order to do a foot spa treatment at home, it is necessary to create the right ambience. You will need a peaceful place in the home. Some greenery can work wonders to give you a feel of nature. Fragrance has a wonderful effect and really helps to create the right ambience at home. You can have scented pot pourri in the room, or light an aromatherapy candle. Music plays a very important role in creating the mood. You will need a small tub to soak the feet, some ingredients and oils for massage, scrub, etc., as well as towels. Fill the tub with hot water and add rose water to it, or a few drops of rose or lavender essential oil. Add coarse salt to the water and some pure almond oil. You can also add some rose petals and petals of other flowers, to create the spa feeling. Soak the feet in the water for 15 minutes. Then, give your feet a scrub treatment. The most common ingredients that you can use for scrubs are almond meal, oatmeal or wheat bran (choker). To this, you can add dry ground orange and lemon peels, or even coarse salt or granulated sugar. Orange and lemon peels should be dried thoroughly in the sun and kept in a tightly closed container. Almond meal can also be made and kept in a dry container. Yogurt, milk or oils can be added to such ingredients. You can use any vegetable oil that is available at home, like sunflower, or safflower oil, sesame seed (til) oil, or olive oil. Mix the scrub ingredients and apply them on the feet. After 15 to 20 minutes, rub gently on the skin with circular movements. Pay attention to the heels. Wash it off with water. Then give the feet a massage with oil or cream. Wipe off excess cream with a moist towel. Mix one tablespoon honey with 50 ml rose water. Apply on the feet. Lie down and relax for half an hour. Wash it off with plain water. You can have a foot spa once a week, or once in ten days. Generally, the procedure of foot spa in salons and spas is to first prepare the water in which the feet are soaked. The spa may use aromatherapy oils, or ingredients that add fragrance and also soften the skin. |
Bon Appetit When I have eaten mangoes, I have felt like Eve. Beautiful, golden, seductive and succulent, the mango reigns supreme in the fruit kingdom. My dad maintains that the downside of summer heat maybe the sweat and the "loo" but the upside, heavenly, juicy mangoes, melons and tarbooz more than make up for the discomfort! It's even believed that the more grilling the heat, the sweeter the melons! I have a sneaky suspicion someone made that up, just to make the torrid heat somewhat more bearable! Preventing heart diseases, cancer fighting, high in iron but unfortunately also high in fat-That's mango to you! And look at the array of mango varieties we have in India! The Californian or Kenyan ones abroad are nowhere close in fragrance or taste. Sindoori, Totapari, Chausa, Langda, Dussehri, Alphonso, Safeda; the list goes on! God's so considerate to send them in single file, one by one, so one follows, hot on the heels of the former and for months consequently, we are inundated with mangoes up to our gills! How I love being inundated thus by this fruit fit for the Gods!! When my offspring were springy and small, the only place they were handed a mango to eat was in the bathtub. Believe me, it was an easier task later to clean up the juice-smeared babies than to mop the floors, change the bedcover and wipe all the furniture! Mango mousse
Ingredients 5 cups mango puree 1 ½ tbsp gelatin 1 cup powdered sugar 1- ½ cups cream A squirt of lemon juice 5 egg whites Method Dissolve gelatin in half a cup of water and cool for about 10 minutes. Combine the mango puree with the sugar and pour this mixture over the cooled gelatin. Whisk the cream till it is thick. Tip it into the mango mixture, add lemon juice and fold through till uniformly blended. Whisk the egg whites till stiff and fold them gently through the mango mixture till fully combined. Taste to check the "acid: sugar" balance. (Add more powdered sugar if the mixture is tart. If it's sweeter than you like, you may add a little more lemon juice.) Pour into individual stemmed glasses or a large bowl if you like. Chill for 2-3 hours and decorate with slices of mango and a few sprigs of fresh mint leaves. Mango dream cake
Ingredients 1 ½ cup powdered sugar 1 tsp. vanilla 2 cup flour ½ tsp each-powdered ginger, cloves, cinnamon and salt 1 ½ tsp. baking soda 2 ¼ cup diced mangoes 1 tbsp lemon juice 3 egg ½ cup raisins ¾ cup oil 1 cup mango puree 1 ½ tsp gelatin Method Marinate the diced mango in the lemon juice. Beat together eggs, oil, vanilla, and sugar. Add the mango pieces. Sift dry ingredients together and mix in lightly and quickly. Gently fold in the raisins. Pour into a greased and dusted cake tin. Bake at 325 degrees for 45 to 60 minutes. Cool. For an attractive topping, dissolve the gelatin in 3 tbsp of water and add to the puree. Sweeten with a little sugar if necessary. Chill till it thickens slightly and spread it over the cake in a wavy swirl pattern. You may even use whipped cream to pipe tiny rosettes along the edge of the cake.
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