City-based architect Sangeet Sharma’s book talks about the problems of City Beautiful

It’s only after you feel apprehensive about a certain thing that you begin to look out for solutions. Looking merely at the positive at times is the result of ignorance. Ok! No more philosophies. An example to explain the same, had Sangeet Sharma, a city-based architect and the seven protagonist architects of his book, Corb’s Capitol not feel worried about Chandigarh’s problems, they wouldn’t have been able to find answers. Yes, you read it right, our City Beautiful has problems too and Sangeet has a list of them mentioned in his book, released on Friday, “Deterioration of Capitol Complex, maintenance of infrastructure vis-à-vis increasing population, geographical extension of the city, when it has a specific area because of Mohali and Panchkula around it and the most important of all, violation of green periphery surrounding it.”

After the detailed analysis, came very applicable solutions as well, “An urban design committee comprising international planners, politicians and bureaucrats to advice and design but not govern the architects can help improve situation.” But as a reader one wouldn’t find a direct mention to these problems. Corb’s Capitol being a ‘quasi-fictional’ book (a term Sangeet uses to describe the genre) is in the form of a story, where in author and the architects interact and discuss various aspects of the city. As Sangeet next adds, “The language used is very casual, witty and dialogues are catchy. Whole story is in the form of conversation between the seven architects and me”. The seven real characters are Amedeo from Italy, Andrew from France, B.V. Doshi from Ahmedabad, Sudhir, Mahindra Raj, Sarayu Ahuja and S.D. Sharma. With all the features of the book that the author mentions, it certainly isn’t meant only for the architects but is for the residents of the city as well. Also various pictures and designs of buildings would catch readers’ attention. It has excerpts of Sangeet’s blog as well.

The conversation between them revolves around one basic idea, which is, “How the city and its citizens are behaving towards each other after 60 years of their forming a union?” Something that becomes vital to know when people are aware of how the city came up but have a casual approach towards what it now requires to stay ‘City Beautiful’, quite literally. It sounds so right when Sangeet then asks, “Do we have any idea of how to tackle modern problems like slums and traffic congestion? Probably the book would help the architects and planners of today to derive some.” The book concludes at the Capitol Complex, given a special reference in the book.

Something that is a must in any book on Chandigarh, studies and research work done by Le Corbusier are in Corb’s Capitol too. The reason, “That forms the genesis of any change that we might try to bring in architectural design of Chandigarh.” But to Sangeet in particular, it goes beyond the obvious. His fascination with the work done by Le Corbusier becomes apparent as he talks about the subject of the next book, “It will be fiction called, 6B, story of the agonies and ecstasies of Corbusier while he was designing Chandigarh.” Need another proof of his fascination? 6B is the number of only HB’s pencil that Corbuseir used for work.

ashima@tribunemail.com

aCharles Darwin’s legacy comes alive at a British Council project, Darwin Now 

It’s time to celebrate the man who spelt out the biggest inspirational mantra of all times — Survival Of The Fittest. The man responsible for introducing evolution of mankind, in theory, that is.

It’s Charles Darwin on display at the exhibition organised by the British Council under their international programme, Darwin Now, to celebrate the 200th anniversary of the greatest biologist and 150th anniversary of the publication of On the Origin of Species.

“The exhibition is an attempt to explore Darwin’s life, how he came up with his ground breaking theories and their relevance in modern context,” says Charlie Walker, director programmes, British Council, India and Sri Lanka. So, the exhibition brings achievements and controversies of Darwin in form of books, pictures, texts and biographies. “It is designed on the amalgamation of Theory of Evolution with the contemporary science, taking cue from the works of several UK-based researchers who are pushing the boundaries of evolution science,” he says.

Talking further about their mission, Walker along with his colleague, Mike Welch, emphasised on the importance of developing young audience for popularising literature. “Everybody has a story to tell, to relate to. Our focus is towards young people who read for pleasure, study, career or advancement,” briefs Mike. But he adds that introducing them to a range of genres is not easy. “Fiction remains the favorite. But the future prospects of graphic novels and crime literature seem bright. We have to work hard to interest youngsters as the competition is direct from cafes, computer and couture,” he seriously jokes.

The reason British council plans an e-brary, with a collection of over 38,000 books online, almost double the size of their shelves. “People in this region really know their stuff.

And with platforms like the Jaipur Lit Fest and recent Book Fair in Delhi, our efforts too centre around Indian authors and readers,” says Charlie. Mike adds, “We need to break away from the idea of broadcasting and explore what Indian authors could have an impact in the UK through a mutual exchange of audience.” Sure, for every Agatha Christie, we must give them one Chandrahas Choudhury!

As for Darwin Now, the exhibition will be shown in 25 countries around the world, encourage involvement and debates, mobile exhibitions and workshops in schools. India too will be holding projects like International Climate Champions and The Green Crew running awareness campaigns across their communities.

On till September 28

at DLF City Centre Mall, It Park.

nehawalia@tribunemail.com

This Navratra season, paneer sizzlers, cold Greek salads and sabudana vadas give way to the usual kuttu ke atte ki puri and sitaphal ki sabzi in the city restaurants 

It's the beginning of festive season, and what better way to start the celebrations than with food. And when we say food - the fare interestingly begins with the auspicious nine-day fasts of Navratras. There are food specialties galore during this period and every household and restaurant whips up special dishes and mind you, we are not talking about the usual kuttu ke atta ki puri, sitaphal (pumpkin) ki sabzi, or sabudana kheer but fusion food (read sizzler, salads, dosa etc etc). And, these are available in city restaurants.

Says Priya Garg, director, Oven Fresh, "Lot of people fast during the Navratras. To make fasting interesting, we are going to have salads, paneer sizzlers, French fries and different types of coffee in the menu." Talk ingredients and she says, "All these things are going to be without onion, garlic and the vegetables that we will use will be what one eats during fasting. We will also use sendha namak (salt taken during the fast). And, to add to the pious festive mood, our bakery items during this period will go without egg." Hmmm… that sounds dutiful.

With the usual thalis for Navratras, Sagar Ratna-17 will have sabudana vada for a choice. Other than that you can gorge on dosa and sambhar without onion and garlic. Says Srinivas, manager, Sagar Ratna, "Though we cannot play with the ingredients when it comes to South Indian cuisine, but yes, a little mix and match can do the trick. Like for dosa or sambhar, we cannot change the basic ingredient, but yes can eliminate onions and garlic from it."

Coming to fusion food, Hotel Western Court-43 has an assortment to choose from. Says Rajeev Kakkar from WC, "Taking note of people's preference and the fad of eating out even during the fast, we have elaborated the menu a little more than the usual. This Navratra, we would be serving some specialties like cold Greek salad, East-West chaat, potato sago roll, poppy seeds alu bonda, singhare ke pakore, sautéed cheese masala, kele aur alu ki jugalbandi, vrat ka pullau, sago papadum and for sweet dish we have lotus cashew pudding." That's some must-try variety.

Known for their Navaratra fare, Sindhi's-17 has a menu specially dished out this year too. Religiously following the festival, the cooks here are either fasting or are the ones who do not eat onion and garlic. Says Chandar Bajaj, "We know the importance of the fast and hold the religious sentiment of the people in high esteem; so our cooks make sure that the food cooked is done in a devout manner." Listing out the variety other than the usual stuff, Chandar says, "Every year we have some new additions and this year we've added dosa, uttampam and cheela to the usual fare of kuttu ke atte ki puri, aloo sabzi etc etc." Ask about the ingredients and he says, "People who would fast do not eat the usual atta or rice, so we would be making dosa and uttampam from samak rice atta and use only those ingredients that are specified for the fasts."

Well, that adds to the choice of consumers and leaves them with multiple options for the nine days of fast and feasting.

jigyasachimra@tribunemail.com

Hotel Taj, is celebrating "Nine Divine Nights" at Café 17 and Dera, the Indian specialty restaurant, from September 19 during the auspicious occasion of Navratras. The food shall be served in the form of special Navratra Vrat Thali and ala carte special menu.

A Navratra vrat thali will consist of traditional Indian delicacies specially prepared by the Chef's for the occasion. Some of the delicacies include aloo aur sabudana tikki (Potato and sago patties fried till perfection served with tamarind relish), vrat walla pakora (kuttu flour batter fried vegetable pakora served with tomato and tamarind relish), sabudana/swang uttapam (pancake made with special rice and sago pate with topping of potato, tomato and spices), shakarkandi aur aloo ki chaat (crispy fried sweet potato and potato tossed with tamarind relish and Indian spices), sabudana kheer (made with sago and milk), seb ka halwa (made with fresh grated apples), anjeer badam ka halwa (figs and almonds based dessert), curd and fresh cut fruits.

The other specialties would include aloo, sabudana aur kaju ki tikki, aloo singhara ki chaat, tawa dabi arbi, sabudana aur nashpatti ki kheer, makhmali palak paneer and kaju potli. — TNS

The Shoe Shoppe now presents its new, trendy and young look with a fresh attitude at its store in Chandigarh at sector 17. The store will now boast a new identity and logo that emphasises the new look. Targeted at a fashionable crowd and young professionals, the new product range at Mochi will feature style, quality and the latest international trends.

"Mochi has become the new shopping destination for the fashion conscious people. The new and improved Mochi will cater to them with its fast moving product range as it introduces an average of 100 new styles every week across the country," said Farah Bhanji, executive director, Mochi. Mochi now gives these consumers the opportunity to shop for all their needs under one roof." To celebrate the opening, Mochi announced a 20 percent discount on all in-house brands and 10 percent discount on other brands at the new store on September 18 and 19.