There’s nothing more fun than experimenting with a new hairdo. From Rihanna, Miley Cyrus to Priyanka Chopra and most recently Kareena Kapoor (recent reports claim she would sport short hair in an upcoming film) everyone is experimenting with shorter hair.

So, maybe it’s time you give yourself that much-awaited makeover and look sassy, bold and younger this summer. Check out these five looks that are fun and perfect for the scorching summer.

Pixie

Sported by the likes of Emma Watson, Halle Berry and most recently Anne Hathaway, the pixie works best on women with thick to wavy hair. Avoid the pixie if you have a long face – it could make your face appear even longer. It is a perfect cut for women with heart-shaped, square and oval faces.

Classic Bob

The classic bob never fails to impress. If you have a strong jawline, the bob was created for you. This season’s bobs are messy, tousled but they all end at the chin or just below it. Add blunt bangs or a fringe for a really edgy look. Remember that if you have coarse or curly hair – a bob will only puff out on you.

Pompadour

When actor-singer Miley Cyrus chopped off her mane late last year, she didn’t know her new hairstyle would become a sensation but it did. Also known as the ‘quiff’ or the ‘fauxhawk’, the Pompadour usually features crewed or contrast short sides and a puffy teased top.

Wedge

Sported by RnB singer Rihanna as well as Victoria Beckham, a wedge cut basically means cutting hair short at the back and leaving the front a bit longer. The edges however, are cut at a variety of angles, giving volume we well as movement to the hair. It works best for those who have straight hair and want to add some angular definition to their face.

Demi-Bob

Endorsed by actor Keira Knightley, it falls anywhere between the shoulders and neck. If you are not bold enough to chop your hair completely, it may be a good option as it creates a new look without actually taking away precious length.

With inputs from: Najeeb Ur Rehman (National Technical Head, Schwarzkopf Professional) Shival Ghai (Hair Expert at Xpressions Studio) and Sylvie (hair stylist and owner of Sylvie’s Designer Salon)

]]> http://know.burrp.com/shopping-health-beauty/trendy-haircuts-for-the-summer/50922/feed 0 http://know.burrp.com/my-city/list-of-books-to-read-while-travelling/50888 http://know.burrp.com/my-city/list-of-books-to-read-while-travelling/50888#comments Mon, 08 Apr 2013 12:55:38 +0000 Madhav Mishra http://know.burrp.com/?p=50888 Keeping yourself busy while commuting on the Delhi metro is great way to catch up on your reading in spite of horrid work hours and exams says Madhav Mishra.

Pick the right book and on off chance it’s not rush hour, it can help you strike up a conversation and even make a friend. Check out our line up of five travel buddies that can make almost any journey fun.

The Oath of the Vayuputras
Ok, no surprises there – the name should ring a bell unless you have been living under a rock! The sequel to The Immortals of Meluha and The Secret of the Naga’s which had the whole country on its toes for past six months, finally hit stores by the end of February. The book traces the life and times of and the urban legend surrounding the character Shiva. Although the end is a little underwhelming, the whole trilogy makes for a good casual read.

A Game of Thrones
America’s reply to the Lord of the Rings, A Game of Thrones is the first novel in the series – A Song of Ice and Fire. It features a factious world of kingdoms fighting for the successor of iron throne. Knights, dragons, war, politics, broken promises and the usual characters, this series leaves you asking for more as you read across a series of seven volumes.

This high fantasy series has drawn enough attention to even prompt HBO to make it into a full-fledged television series. While the recently launched third season promises to build on all the action, fantasy and drama of the first two, the books require a little more commitment. These are weighty books; so if page counts bother you, we recommend skipping this one. If they don’t, buckle up because you’re in for an exhilarating read.

The Palace of Illusions
The underdog of this line up, there is a chance you could have missed this one entirely. Written by the author of Mistress of spices, which had Aishwarya Rai in the lead role in the film that was made subsequently. In a nutshell, it is the story of the Mahabharata told from Draupadi’s perspective. It is interesting because, and I quote from the book “I was the only woman is entire Indian history to be married to more than one man at the same time.” Risqué as the topic might seem, the author managed to underline different moods of the protagonist, including nuances that were perhaps lost in BR Chopra’s magnum opus.

The Guide
Enjoy this one because it is full of the same brand of dark humour that made Malgudi Days great to read. For those of you who haven’t seen the movie, it tells the story of Raju guide and how he finds love, money and fame and learns about life when all is lost. The book is set in 1960’s Tamil Nadu and Narayan addresses subjects, which were taboo in those times with such make believe ease. Turns out, its still a good story even without the film and its buoyant vocal support from Lata Mangeshkar, Kishore Kumar and Mohammed Rafi.

The Dork trilogy
Our pick of the litter, this one by Sidin Vadukut is great if you are into light reading and appreciate sarcasm. While this started out as a single book, it was later developed as a trilogy. Each book is an independent story about the life of Robin ‘Einstein’ Vergese where he takes on business school, his first ^‘so called’ job and Aarti – the love of his life. We liked the author’s style of writing and we suggest picking this one up and giving it a shot.

While we’re sure there are plenty of great books flooding the market, we think these are perfect for the everyday journey. Pick up where you left off easily and add a layer of fun to the daily commute.

Buy them here.

If Monday morning blues plague you and you find your self needing an excuse to get out of bed and haul yourself to work, you probably need to rethink your career plan. burrp! went out and and found three women who are giving new meaning to loving what you do.

Funkanatomy by Kirin  
“I was tired of the mass produced earrings being sold in the market for ridiculous amounts of money,” explains Kirin Vas. Her solution was simple – make her own earrings. While her sister helped her sell her creations initially, she launched Funkanatomy officially in 2011.

In addition to selling Kirin’s creations, Funkanatomy also lets you play designer and design your own jewellery at bargain prices. Priced between Rs 75-250, we say they make for great gifts for your gal pals too. They deliver anywhere in the world (shipping charges apply, if you’re outside Delhi). The best part? If your design is chosen as the the best one of the week, you stand to win a few freebies.

There’s plenty to choose from and Kirin says they want to reach “anyone who has access to the internet and is looking for custom, hand – made earrings.”

Hey Sugar by Mihika
20-year-old Mihika Sharma recently converted her love for baking cupcakes into a full time job. For most, that would be a daunting task in itself, but Mihika has a legacy to live up to – her mother’s cakes, which were arguably among the best in town.

Soon enough, she was surprising her mother with crepes at seven in the morning. Far from being stressed out, baking became a stress buster for her. For now, Hey Sugar bakes cupcakes only on order and they have a bunch of flavours to choose from, including red velvet, mint chocolate, nutella-ferrero rocher, rainbow etc. Priced at Rs 55 – 85, they seem to be flying off the shelves and Mihika even has a recommendation – the strawberry cupcakes, which she says, are loaded with berries.

Another thing that is refreshing about Mihika’s enterprise is that she is willing to entertain almost any flavour suggestion. Right now, she bakes and delivers single-handedly and promises to do her best to deliver on time. We already have a penchant for gorging on sweet treats, and we suspect this Psychology student sure has our psyches (and tastebuds) figured out.

Indie Bazaar by Shireen
With a penchant for art, fashion and handicrafts, Shireen Pangtey, 24, wanted to improve her shopping experience. She started off by giving creative inputs to Indie Bazaar, and soon became their Creative Head, all of this while still in college.

The ‘Independent’ Bazaar lives up to its name. Shireen and her team scout for new talent and then help independent designers set up an online store so that their merchandise is visible and sold across the country. They aren’t very harsh critics and originality is the main criteria. Refreshingly, there are no mass manufactured or market acquired items here.

Shireen, currently studying for her MBA degree says, “there’s no greater high than creating something of your own,” which was her biggest motivator throughout. Indie Bazaar currently has a niche clientele but Shireen is positive that this will change with the their ever-increasing product selection.

Future plans include reaching out to the more rural areas to give rural artisans a platform to easily sell their creations. We plan to stay tuned for updates in the near future.

Simple, yet brilliant ideas, as the best ones often are! We wish these ladies luck and ask you to tell us if we’ve missed some other young entrepreneurs. Leave us a comment below or tweet to us @burrp_delhi

If you’re in Goa right now you’ll know the temperatures are soaring, humidity is spiking. And if you feel like you are melting away, here’s four yummy c0cktails to cool off with.

Gin zing

If you thought we’re talking about a boring old Gin and Tonic, you have another thing coming. Because we sampled the Basil and Bombay Sapphire Gimlet (Rs 245) at Soul Souffle, and it has to be said, this drink puts the zing in Bazinga! Infused with fresh basil, and the fresh juniper berries based – Bombay Sapphire, this one’s a gimlet with a twist.

Spice mix Martini

If you love Martinis, ditch the regular fare and try the Pear and Star Anise Martini (Rs 245) also at Soul Souffle. A perfect evening cooler, the spicy aroma of star anise adds an unexpected layer to this classic cocktail. Be careful with this one though, as the comforting fruity pear flavours mask the potency of the drink. Don’t say we didn’t warn you!

Mighty Mojito

There is a classic much-loved mojito, and then there is the Mojito (Rs 200) at Zeebop by the Sea, which is probably the tallest stoutest cocktail glass we have seen in the state. Packed with ice, fresh mint leaves, slices of lime and brown sugar, a single serving of this Mojito is good to keep you going for a couple of hours. A little birdie also told us it makes a good cure to chase away a nasty hangover!

Crisp Cuba Libre

If all that adventurous mixing of spices and fruit scares you, and you enjoy a classic cocktail, may we suggest a safer option? The Cuba Libre (Rs 400) at Banyan Tree in the Taj Holiday Village, Candolim hits all the right notes. Watch the sun go down with tall glass of rum and coke, with a twist of lime, served over ice. Fast, fun and completely refreshing, we find ourselves wanting to go back for this one at the end of a particularly daunting day.

While the market is full of products tooting the most exotic combination of ingredients, only a few of them are really worth your time. Sometimes, it’s a good idea to do your money the favour; spend it only on what’s totally worth it!

Forest Essentials Hand Pounded Organic Fruit Scrub

Described as the ultimate skin food, this 100 per cent natural organic fruit scrub claims to give your skin exactly what it needs. Most facial scrubs simply exfoliate the surface of your skin without necessarily qualifying as great skin care products. This fruit scrub contains a variety of organically grown fruit such as dates and peaches, finely milled walnut, apricot kernel oil, pure raw honey, rosewater, turmeric, neem and bael (yes, all of that!) that gently exfoliates your skin to reveal cleansed, glowing and purified skin.  Packed with antioxidants, this scrub promises to take great care of your skin all year round.

Price: Rs. 1,175 for 50gms.

Available at Forest Essentials outlets across the country.

For more details, click here. 

Estee Lauder DayWear Advanced Multi-Protection Anti-Oxidant Lotion

When you use a lotion, you want it to do more than just moisturise your skin. Estee Lauder devotes itself to making some really cutting-edge skincare products, and DayWear Advanced Multi-Protection Anti-Oxidant Lotion is no exception. This is a great daytime lotion with SPF 15 and super-effective antioxidant power that claims to prevent and diminish the first signs of ageing. Moreover, it promises to instantly refresh your skin, leaving it looking smooth and healthy.

The same product is also available in the formula of a crème and a tinted moisturiser.

Price: Rs. 3,180 for 50ml.

Available at all Estee Lauder outlets across the country.

For more details, click here.

L’Occitane Repairing Shampoo

Haven’t we all damaged our hair in some way or the other? Which is why it’s now time to try pampering your tresses with L’Occitane Repairing Shampoo. This chart topping winner has managed to hold its own over the last few years and features on our list of must have’s.

Free of SLS, this shampoo contains a natural complex of five essential oils extracted from Angelica, Lavender, Geranium, Ylang-Ylang and Patchouli, and wheat proteins, that promise to strengthen, soften and revive dry, damaged hair. Every time I wash my hair with this one, it gives me fabulously, smooth tresses.

Price: Rs. 1,250 for 300ml.

Available at L’Occitane outlets across the country.

For more details, click here.

Peter Thomas Roth Mega-Rich Conditioner

Here’s a conditioner that packs in some great ingredients into an elegant, travel-friendly tube. Infused with Biotin B-7 Complex™, Vitamins C, E and Pro-Vitamin B5, this conditioner promises to nourish your hair back to health.

This is the type of conditioner that I think makes for a great choice when you’re looking for immediate results while ensuring that the product is gentle on your hair.

Price: 1,300 INR for 250 ml.

Available at Sephora, New Delhi.

Lush Dream Cream

There’s very little point in using a cream that won’t hydrate your skin well enough to solve your common skin troubles like itchiness, irritations and redness. Dream Cream is one of Lush’s best-selling products only because it is the best bet for troubled skin. Dream Cream contains chamomile, lavender and oat milk, which are known to work wonderfully to soothe and hydrate the skin.

Price: Rs. 1,460 for 240g.

Available at Lush outlets across the country.

For more details, click here.

Then next time you want to ditch the bargain hunt and splurge a little, check these out and go home with products that are really worth the weighty price tag.

If Blues are your thing, and beer is your brew, don’t waste your time reading this – just hop onto whatever mode of transport you can find and head to Pune’s first Blues Festival at the 1^st Brewhouse, Doolally on Tap.

Blend No.3220

With an impressive line up of artistes, including Work in Progress, Blend no.3220, Blackwings, Blues Task Force Band, G2 live and Soul Blues Collective, among others, this day long festival is the brainchild of Vernon Besterwitch, from The Band Store. “I began playing the blues around four years ago. Since the very beginning, it has consumed my time and increased musical appetite,” he says, adding that the microbrewery is the perfect place to host this festival.  Why not? Freshly brewed beer, pub-friendly food and the soulful vocals of the blues are pretty much a match made in heaven.

The first of its kind, the guys at Doolally are pulling out all the stops. Artistes from Pune, Gujarat and Mumbai promise over eight hours of soul grabbing performances. Keep your ears open for well-known and little known covers interspersed with a number of original compositions. If you’re wondering whom to watch for, we’ll tell you to listen up for Ayushi Karnik, the 18-year-old, guitarist, vocalist and harmonica artist from the band Soul Power and veteran Christopher Fonceca, the guitarist from Gary Lawyer’s band who will be jamming with the Wendy Burby Quartet.

If you’re a foodie as much as a music aficionado, there’s ample to keep you happy. Sample German bratwurst, chicken and vegetarian satay from the live barbecue station plus the regular bar staples for those who like to keep it simple. Considering you’re at a brewery, with fresh brewed beer on tap, your choices might not be simple, but they will be plenty. The Belgian Dubbel, Colonial Hangover (India Pale Ale), Bee’s Knees (Honey Mead) Bavarian Wheat Beer, and the very popular Adam’s Folly (Apple Cider) promise to keep you company through the evening.

While the beverage menu will leave you spoiled for choice, and the food will keep you fuelled, the impressive lineup of artistes is what will keep you happy. It isn’t every Saturday you have 10 blues bands and 25 awesome musicians vying for your attention. Even better are the offers 1^st Brewhouse has for those who come in early – happy hours and factory hours aside, we’d suggest getting there early and keeping your seat warm.

There are perfect ways to spend Saturdays and enough avenues to explore, but every so often, this city comes up with something that really is too good to miss. So, get your best buds together and spend the evening in some stellar blues company.

For more details, click here.

Sunny Deol
Every time we think that one of the oldest Bollywood zombies is gone for good, he slowly raises his dhai kilo ka haath and comes back to life. Only, this time the hand is not rising to beat up 50 goons. The Deol puttar is resurfacing with a romantic comedy I Love New Year where he will be romancing Kangna Ranaut; now where are those zombie hunters when you need them!

Ameesha Patel
Bollywood’s certified blond tried resurrecting with Race 2 but neither the film nor her career could sprint by the Box Office success line. After promoting a sun-glass brand and scaring us off with hoardings all over the city Miss Patel is coming back again with Shortcut Romeo co-starring Neil Nitin Mukesh and Desi Magic co-starring Zayed Khan and Sahil Shroff. With this picture for proof we should just crown her the Zombie Queen.

The Deol Trio
While Sunny Paji is making his comeback coochy-cooing with Kangna Ranaut, the whole Zombie family…errr we mean Deol family is planning to torture us to death with their sequel of Yamla Pagla Deewana.

Vivek Oberoi
After getting bludgeoned to oblivion by a certain Khan, this Zombie is trying to rise slowly and steadily. While Zila Ghaziabad didn’t work even in the aforementioned district, Jayantabhai Ki love Story didn’t have a happy ending either. Let’s see if the big bad villain avatar in Krrish 2 can raise his career from the dead.

Uday Chopra
Remember him? We saw him last in Dhoom 2 and also the unmentionable Pyar Impossible. Uday Chopra is coming back this year with, guess what? The third film of the Dhoom franchise. But we don’t have to worry about that cause like the first two Dhooms this one too isn’t going to breathe any life to his career and it’ll be a while before we see him again; in Dhoom 4 maybe.

Ashmit Patel
While the big sis is shedding the last thread of cloth from her body, the kid brother is busy getting closer to his traditional roots; if you’ve seen the posters of his upcoming Saanwariya with Sara Khan you’ll know what we are talking about.

With so many zombies trying to rise this year we would definitely need a ruthless zombie killer to hunt them down. And no, Saif Ali Khan won’t do.

Read our interview with Luke Kenny, the director of Rise Of The Zombies here.

Horror gets a new flesh-eating face as Rise of the Zombies (ROTZ) slow walks into a theatre near you this April. Luke Kenny, the producer, co-director and actor behind that flesh-eating face is leaving no (tomb) stone unturned to ensure that movie goers take back sleepless nights.

Two good reasons why you chose to make a film about zombies instead of the current box-office and TV phenomena – vampires?
One, it’s never been done in Hindi films. Two, it’s an origin story for new audiences. 

What prompted you to associate ROTZ with public awareness campaigns like PETA’s ‘Go Vegetarian’ drive and an anti-smoking campaign?
By definition, zombies are meat-eating monsters and human in appearance which lends quite well to the real life meat-eating population and made for an interesting pro-vegetarian plug.  Hence, the PETA connect. As for the anti-smoking campaign, zombies simply don’t smoke and neither should anyone else!

Even before ROTZ has released, two more zombie films – Rock The Shaadi and Go Goa Gone – are already in the pipeline. How are you looking to sustain interest in your zombie trilogy?
As far as ROTZ goes, there’s plenty lined-up.  An iOS game is already available and we will be rolling out more merchandise in the coming months. There will, also, be a six-issue comic book series set in the ROTZ universe. So, yeah, there is a lot for viewers to chew on.

What has an independent soundtrack done for the film that a music director couldn’t do?
It has given the film a multifaceted sound, while the artists have been given a platform to assert their musical individuality. We thought it was a great approach.

If reel life were to turn into real life, whose brains would you like to feast on as a zombie? 

George Romero, the godfather of the zombie genre.

One down, two more to go, at the end of the zombie trilogy, do you hope for a happy ending?
I could tell you but then I’ll have to eat your brains. 

For more details, click here.

Two lucky burrpers along with Chef Alpan Govitrikar of Out of the Blue enjoyed a fondue making workshop. Neha K Kulkarni brings to you the secret code to crack these recipes at home.

OOTB Cracked Black Pepper Fondue

Ingredients:                                                                                                                         

Cheddar-Gruyere mix                          220gms

White wine                                                60ml

Corn flour                                                  1tbsp

Black pepper (crushed)                       1/4tsp

Mixed vegetables (boiled)                 1 cup

Chunks of bread                                      1 cup

Method:                                                                                                                                

1. Coarsely grate the cheese in a heavy pot or non-stick pan. Add wine to the pot and bring to a simmer over moderate heat.
2. Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern until the cheese has melted and is creamy (do not let it come to a boil).
3. Add corn flour to the mixture and stir.
4. Transfer the cheese mixture to a fondue pot and let it simmer, stirring until thickened.
5. This should take about four to six minutes.
6. Serve fondue with vegetables and toasted bread.

Gourmet Chocolate Fondue                                                                                                               

Ingredients:                                                                                                             

Chocolate                             100gms

Cooking cream                    150ml

Mix fruit platter                  1 cup

Brownie                                4 pcs

White cake                           4 pcs

Method:                                                                                                                                

1. Warm the cream over moderate heat and bring it to a slow boil until tiny bubbles appear and mixture starts a slow boil.
2. Add the chocolate and whisk until the mixture is smooth and blended. Pour the mixture into a fondue pot.
3. Prepare your fruit skewers and serve with the cake and brownies.

Desi Fondue                                                                     

Ingredients:                                                                                     

Desi sauce                                    250ml

Cheddar cheese                           20gms

Mixed vegetables (boiled)         1 cup

Chunks of bread                          1 cup                                                                              

For desi sauce                                                                                                         

Butter                               15gms

Curry powder               25gms

Chopped garlic            1tsp

Chopped onions          1tbsp

Ginger                             1tsp

Cooking cream            50ml

Tomato sauce              1 cup

Cheddar cheese          1 cup

Salt                                   to taste

Method:                                                                                                        

1. Finely chop the onion, ginger and garlic.
2. Melt the butter in a pan. Add the onions, ginger and garlic to it. Sauté it till it turns golden.
3. Mix the curry powder with water. Add this mixture to the pan and stir for approximately six to eight minutes.
4. Add tomato sauce and mix well.
5. Add the cheddar and stir until the cheese melts completely and then add the cream.
6. Taste the mixture and add a pinch of salt only if required.
7. Add the vegetables and pour the mixture into a fondue pot.
8. Serve hot with chunks of toasted bread.

What if you could learn some of the lip smacking recipes from some of the best food experts? Two Punekars won a spot at the two-hour Fondue workshop at Out of the Blue, where they were taken through the art of preparing and serving fondue as well as a tasting of other types of fondue.

Scheduled on a Friday afternoon, Chef Alpan Govitrikar took us through three recipes namely the Gourmet chocolate fondue, OOTB cracked pepper fondue and the desi fondue.  The workshop started with the chef demonstrating the OOTB crack pepper fondue and to make it more interactive, burrpers Sunil Melwani and Amruta Phansalkar got a chance to try their hand at making one.  “The main tip here is how the cheese is melted. One needs to keep stirring it till the cheese is completely melted”, says Chef Alpan. The required ingredients were added here on and the fondue once ready was transferred on to a fondue pot. It is important to keep the fondue warm throughout to maintain its consistency. Fondues are usually served with assorted boiled vegetables and chunks of bread.

Next on the list was the Desi fondue, a perfect recipe for all those who like a desi touch to their food irrespective of the cuisine.  This had a mix of cheddar and a fiery sauce, served with bread and vegetables.  It tasted just like a North Indian curry only with a deliciously salty cheese base.

The third, and our personal favourite, the gourmet chocolate fondue is prepared with chucks of chocolate melted into cooking cream, which gives it a silky smooth texture. This is usually served along with a fruit platter or an assortment of cakes mainly brownies and white cake.

Time flew by and everyone was busy taking notes, until the dipping demonstration, when all noted were abaandoned and ‘gormandising’ was the word of the hour. “The workshop was fun and interactive. I finally had the chance to learn to prepare fondue. All in all, a very well explained session,” said burrper Sunil Melwani, teacher and foodie.

Amruta Phansalkar, our second lucky burrper and a technical writer said, “I really enjoyed the workshop. I’m a foodie and I love to try out different recipes. This weekend I’m definitely going to try of these fondues. I just can’t wait!”

With so much renewed interest in table top cooking, we’re sure our lucky burrpers will be impressing friends and family with their skills real soon. You can also be part of the fun, follow our Twitter handles @burrp_pune and @burrp to find out when we conduct our next contest and follow us on facebook to book your seat at the next event. Stay tuned!

Cast: Halle Berry, Abigail Breslin, Morris Chestnut, Michael Eklund, Michael Imperioli

b! Says: ***

‘The Call’ is a pacy thriller that drops only in the last twenty minutes. Its leading ladies put in good performances, the bad guy is creepy enough and most importantly, ‘The Call’ wins in the novelty department for bringing to life on screen a side of criminal investigations that we’ve rarely seen before.

Jordan (Halle Berry) is a 911 emergency response operator, who’s left scarred after her mistake leads to the murder of a young girl by a sociopath. Six months later, we learn that Jordan has decided to hang up her operator headset and train rookies instead. Circumstances lead to her attending a call from a victim, Casey (Abigail Breslin), who’s been abducted and thrown into the boot of her kidnapper’s car (Michael Eklund). How Jordan tries to help Casey before the day is through forms the rest of the film.

Berry and Breslin make for convincing heroines. Berry’s co-workers are also naturals, save for scenes in which they ridiculously nod along while Berry gives Breslin a pep-up talk. The makers also don’t spend too much time with Michael Eklund’s character’s back story and he’s convincing as the unhinged abductor.

Our chief problem with the film was its ending – one that is bound to leave you unsettled or jumping out of your seat shouting ‘WTF?!’. Also, as mentioned before, there are moments of intolerable sappiness that unbalance thrilling sequences.

Its climax aside, ‘The Call’ is one of those old-fashioned thrillers that’s filled with some great white knuckle moments. We’d say, go watch it.

Come Sunday, April 7^th, The O Hotel starts off with The O Bicycle Diaries on World Health Day. A planned weekly event, Richard Musa, General Manager says, “is a part of our initiative of staying fit. We welcome the people of Pune to join the joy ride to healthier living.” So hop onto a bicycle, and get ready to sweat it out and get in your cardio quota for the week.

So how does it work? It’s simple – you turn up at The O bright and early, since the actual bike ride starts at eight am. Once there, you hop on to your bicycle, and join the crew to ride along the quiet streets of Koregaon Park, led by a tour conductor who’s from the hotel.

Although the entire distance covered will be about 20 kilometres, those who baulk at the thought of the effort, can take heart – there will be options aplenty for those who choose not to complete the entire course. Post your cardio workout comes the best part – indulge in a guilt free breakfast, courtesy the Chef’s at The O, who have come up with a selection that will keep you and your heart, healthy.

The buffet style breakfast boasts over 20 items, which cater to even the pickiest eater. Apart from the usual staples of eggs to order, a wide selection of breads, tea and coffee, you can also fill your plate and your tummy with low-calorie flavoured yogurt, wok-tossed tofu, steamed chicken and fresh fruit and vegetables. For those who need their Indian breakfast fix, you have broken wheat upma and piping hot idlis. Upping the health quotient is also a spread of healthy smoothies, complete with high protein choices, fresh vegetable juices and Bircher muesli – with a selection of whole, skimmed and soy milk with it.  For some, the morning will also allow for a few indulgences, with a cheese platter and homemade preserves.

Now if you don’t have a bicycle, don’t worry, you can rent one at The O – if you have one, then bring it along. Do you want the breakfast but not the workout? That’s cool too. And of course, if you want the workout but not the breakfast (it boggles the mind!) then come along just for the ride.

The Bicycle Diaries will take place every Saturday morning, post the launch this Sunday. Whether or not fitness is your thing, the breakfast to follow seems like fair motivation to get up and get going – and what’s better, sign up with your friends, to spend a leisurely Sunday morning tucking in to the fabulous spread.

For more details, click here.

After a particularly heavy meal, we’ve often wished for a more elastic stomach or even an extra one especially to fit in that grand finale to a meal – dessert. If you know what we’re talking about, then you will definitely enjoy any or all of these five luscious desserts.

 Mango cheesecake @ Dessert Safari

There are few things we love about summers, and mangoes are definitely one of them. Add cheese to the mix and you have a sure win. Created by Dessert Safari maestro Senthil, the mango cheesecake looks so pretty it hurts to make a dent in it. For starters, the cheesecake is topped off with mango crush and wait for it…tiny scoops of mango. This isn’t your usual biscuit base either, but a mix of cashews and cookies that adds a whole different layer to this already decadent dessert.

The Philadelphia cream cheese infused with Alphonso mangoes against a crumbling crunchy cashew base is what we would like to tuck into every summer. While the scoop of mango ice cream might look like over-kill, it works together beautifully.

Tiramisu @ Tuscana

If you’re a java junkie in Chennai and there’s only one thing you can do, it should be tucking into Tuscana’s Tiramisu – their signature dish that quite literally means ‘pick me up’. Ladyfinger biscuits soaked in coffee extract, Kahlua and a mixture of vanilla custard and mascarpone, there is a reason even the chef will vouch for it.
The strong and mildly sweet coffee offsets the sweet custard and fluffy cream cheese is enough reason to thank head chef, Hari. But, what really sets Tuscana’s Tiramisu apart is the Amaretto – an almond flavoured liqueur made from apricot pits, which is folded into the whipped cream and mascarpone. A generous dollop of this garnishes the dessert. The amaretto gives the dessert a beautiful smooth and slightly bitter edge; not so much that it’s unpalatable, but just enough to make you stop and take notice. We’re sure you can look but won’t find a better Tiramisu in town.

Everything but @ Sandy’s Chocolate Laboratory

While the name is a head-scratcher, if you are a chocolate fan, it won’t matter. The chocolate cake is the clearly the diva around here. Unlike regular cakes this one is flash-baked – which gives straight from the oven a new meaning. The hot, spongy cake is covered in cold milk, chocolate sauce and a scoop of chocolate ice cream. Wait, there’s more – the dessert is then topped with a tiny, crispy chocolate truffle and whipped cream. What’s great is despite the obvious chocolate overload – which we thought would be a more apt name – the dessert isn’t as sweet as you’d expect.

So, while we think we’ve had enough reason to stop by, here’s one more for you. Sandy’s is probably as popular for what they serve as what they serve it in. Beakers, funnels and all kinds of laboratory apparatus are all put to a different kind of test, so take a step out of the box and indulge in something different.

Mikata @ Ecstasy

Next to ice cream, our favourite thing about summers is probably the abundance of fresh fruit. Picture this – ripe figs served with a rose flavoured sorbet. A creation by French chef Mikaël Besse, the Mikata features whole figs in a pistachio mousseline served up on a flaky biscuit. The mousseline is soft custard cream lightened with beaten butter and delicately flavoured with rose essence and bits of rose petals in it. The figs aren’t too sweet and though the combination of the mousseline and pistachio is somewhat bizarre. But when you combine the two with sorbet, it really comes together. We’d recommend you eat it here instead of opting for a takeaway. Mikata is different from most other desserts. It doesn’t have any zing, sweetness or bold hello from chocolate. What it does have are mellow flavours that you can taste in every bite.

Plain Jane @ The Cupcake Company

That’s right, it’s a vanilla cupcake. What is so special?  We think, you can tell a lot about a cupcake bakery by the simplest one it has to offer and this one is it. It’s a humble, no-frills flavour but it acts as the base for a number of its fancier counterparts.
Plain Jane has a pink, vanilla buttercream frosting and silver sprinkles, which we though was one of the nicest tributes to old school baking. Given a chance, we’d eat the frosting even without the cupcake. We think Plain Jane should be named Amazing Jane for a single date with her proves she anything but plain.

For us, a meal is strangely incomplete without the sweet comfort of a dessert. So, when you have five delicious choices to pick from, there’s just no excuse not to have one. So go ahead – try these and let us know what you think of the line up in the comments section.

There’s no better way to enjoy Thalassa – meaning, the sea, in Greek, than on a full moon night, at a table by the edge, overlooking the glimmering sea in the distance. You will probably have to make a reservation many days in advance, but it will be completely worth it.

A cliff with a view

Aptly named, Thalassa is perched atop a cliff on Small Vagator, with a stunning view of the beach below. From its pristine white-washed walls, the simple laid-back décor with cane recliners and tall cabanas sporting shady white canopies, everything about the ambience makes you feel like you have stepped away from the world outside. Visiting it during the day was wonderful, but by night Thalassa takes on a whole new charming avatar that is worth experiencing.

Belly busters

Despite its fancy ambience, pricey menu and seemingly uppity vibe, Thalassa has a straightforwardly simple menu with Greek salad (Rs 300), Dolmas – stuffed vine leaves (Rs 390) and Tzatzoki – a tangy yoghurt and cucumber dip served here with feta and olives (Rs 200). If you are a true Greek food lover begin with a generous appetizer of tzatziki, feta cheese and bread that will set a good precedent for the mains with seafood options, poultry and meat from the grill, and a special selection of red-meat delicacies. We sampled a portion each of the Chicken Souvlaki (Rs 400) and Lamb Kleftikos (Rs 400), while we sipped on Strawberry daiquiris (Rs 300) and Mojitos (Rs 300).

Efficient service

If you aren’t already impressed with the view, the charming ambience, the spread of food and fulfilling portions, the warm and cheery staff at Thalassa will take your joy up a couple of notches. It’s not often that one sees a whole bunch of sprightly, energetic and capable people manage a restaurant, serving you much like friends would when you visit them.

With a great evening spent here and a belly full of great food, we had already had plenty of reason to plan out next trip to Thalassa even before we returned from this one.

Must try – Chicken Souvlaki, Lamb Kleftikos, (Rs 400 each)

Meal for two – Rs 2000 + taxes (with alcohol)

Mixed lettuce salad with bacon-blue cheese

Ingredients:
Chopped pecans 2 tbsp
Cucumbers (peeled) 2 medium
Mixed baby greens 2 cups
Thick-cut bacon slices (cooked and halved) 2
Shredded carrots 1/3 cup
Crumbled blue cheese 1/4 cup
White wine vinaigrette 4 tbsp
Freshly ground pepper to taste
Salt to taste

Method:
• Arrange the chopped pecans in a single layer in a shallow pan.
• Bake at 180 Degrees Celsius for eight minutes or until lightly toasted, tossing them occasionally.
• Set aside to cool down for 30 minutes.
• Using a Y-shaped vegetable peeler, cut cucumbers lengthwise into very thin strips just until seeds are visible. Discard cucumber core.
• Arrange the cucumber slices to form a hollow ring on the plate.
• Fill the ring evenly with mixed greens, bacon slices, shredded carrots, blue cheese, and toasted pecans. Sprinkle salt and pepper to taste. Drizzle each salad with a tablespoon of white wine vinaigrette and serve.

Note:
If you don’t want to use cucumber slices, you can also use a slices of bread, which you can join using an egg wash to hold its shape. Other options include using roasted beetroot in this salad along with carrots, as it goes well with blue cheese and you can even substitute pecans with toasted walnuts or almonds.

Pancetta wrapped stuffed chicken cutlets

Ingredients:
Chicken breast boneless 8
Spinach 600 gms
Grated Parmesan 8 tbsp
Pancetta 8 slices
Pepper 1 tsp
Olive oil 3 tbsp
Garlic (minced) 1 clove
Chicken stock 100 ml
Finely chopped fresh sage & parsley 3 tbsp
White wine 30 ml
Butter 1 tbsp
Flour 1 tsp
Parsley (chopped) 50 gms
Salt to taste

Method:
• Pound the chicken breast with mallet and lightly season it with salt and pepper.
• Lay the chicken breasts on a tray or cutting board and divide the spinach among them arranging it to cover leaving a little space along the sides.
• Sprinkle a tablespoon of cheese on the top of spinach on each of the chicken breasts.
• Starting at one end tightly roll the chicken breasts up.
• Wrap the chicken rolls with a slice of pancetta and hold the roll together with a toothpick.
• In a large heavy skillet, heat the oil over medium high heat and brown all the chicken rolls very well on all sides for about eight to ten minutes.
• Add the garlic and stir until the garlic releases its heady aroma.
• Add the broth and wine and bring to a boil.
• Reduce the heat to a simmer, partly cover the skillet and cook for 15 minutes.
• Remove the chicken to a heated plate and then bring the broth and wine mixture remaining in the skillet up to a boil.
• Add the sage and season with salt and pepper.
• Mix butter and flour together and add half of the mixture to thicken the broth.
• If needed, add more of the butter and flour mixture to thicken the sauce.
• Remove the tooth picks from the rolls and return the chicken to the skillet.
• Turn each piece to individually coat in sauce.
• Place the chicken on a platter, pour the sauce on top and sprinkle with chopped parsley.

Note:
You can use a variety of stuffing’s for the chicken depending on your choice of vegetables or meat. Instead of using white wine, you can also use Marsala to flavour the chicken. If you want to continue using white wine you can also add some seasonal fruits like cranberry or blueberry in small amount to sweeten the chicken slightly.

Cantucci Baresi

Ingredients:
All purpose flour 450 gms
Lightly toasted almonds 450 gms
Sugar 225 gms
Eggs 4
Baking powder 1 tsp
Lemon zest From 2 lemons

Method:
• Preheat the oven to 180 C.
• Beat the eggs and sugar lightly.
• Sift the flour with the baking powder and mix into the egg mix along with the lemon zest, and then stir in the almonds.
• Make two long logs with your hands on a lined, greased baking tray. Dust with some dry flour if the dough sticks to your hands.
• Bake for 10 minutes.
• Remove from the oven, cut into thin slices, spread out on the baking tray and bake again for 12-15 minutes, turning halfway till golden brown on both sides.

In fact, the chef suggests enjoying these biscotti best with a hot a cappuccino or a glass of Prosecco – an Italian sparkling wine.

Cast: Ajay Devgn, Tammanah Bhatia, Mahesh Manjrekar, Paresh Rawal and Zarina Wahab

b! Says: **

That Sajid Khan makes brainless entertainers is common knowledge, but the fact that he could remake an old movie (Jeetendra and Sridevi starrer ‘Himmatwala’) and then turn it into a brainless entertainer is an art not many possess. Be it 1980s or 2013, Sajid comes up with what he knows best, a feather-brained comedy.

Ravi (Ajay Devgn) is a street fighter who one day comes to Ramnagar, a small hamlet where the word of their sarpanch Sher Singh (Mahesh Manjrekar) is law. Ravi reunites with his mother (Zarina Wahab) and his sister Padma after 20 long years, comes to know of the painful life that the two had embraced outside their village because of Sher Singh’s corrupt ways. Assuming you have watched the original or even if not, then from the otherwise straight forward narrative style of this ‘Himmatwala’, it is not hard to guess what happens next. Ravi vows to destroy Sher Singh and take revenge for his father’s death. There is a kahaani mein twist as the curtains come down for the first half.

Sajid Khan must be a huge fan of the 80s era to have taken the effort to recreate that on screen. But while the film captures the rustic village, the extensive use of hunters, 80s style apsara dresses and even the use of corny ‘tu mere bete se bhi badkar hai’ kind of dialogues quite well, Khan’s obsession with showing everything in the same film is a little too stretched. For example, the forced Sonakshi Sinha song ‘Thank God it’s Friday’ complete with shiny gowns, matching headband and disco lights wasn’t required. The obseesion with showing 1983 continues with Sher Singh even listening to the cricket World Cup finals on radio!

Ajay Devgn does a good job of saying clichéd dialogues with ease. He brings his own style to the role we think could not have been done so well by anyone else. However, even the 80s era could not be spared of Ajay’s famous ‘Ata majhi satakli’ line. Tammanah Bhatia who plays the role of Rekha, Sher Singh’s daughter and Ravi’s love interest is a definite heroine material. Bringing in oodles of expressions along with her, she fits into the character performed by Sridevi in the original with ease. Although Zarina Wahab does not falter anywhere, she doesn’t convince us enough as an 80s mother. We must admit that we missed Raakhee and her ‘Karan Arjun’ act while watching Zarina sob on screen. Mahesh Manjrekar is more silly than scary and though Paresh Rawal has the best lines in the film, his curly grey wig and over-the-top dialogues got on to our nerves after a while. The other regular features of a Sajid Khan film which include Riteish Deshmukh, Chunkey Pandey (yes he is in this one too!) and a tiger make appearences too.

‘Himmatwala’ is one for the masses, the first five rows will be in splits throughout the proceedings.

It may not be the kind of film you enjoy, but ‘Himmatwala’ is an entertainer nevertheless. Muster all the courage you have and book a ticket.

An ‘Egg’citing Easter @ Manchester United Café Bar

The Manchester United Café Bar is playing Easter bunny to the little kids in town.  The tiny fans can let their imaginations run wild and illustrate with crayons their best ideas on the egg shaped cutouts. The winner stands a chance to win an official Manchester United football. While the kids labour away at their masterpieces, the adults can enjoy the Big Fat Easter Brunch, consisting of Gazpacho shots with crispy garlic crostini, Grilled fish with saffron cream sauce, Cottage cheese in black bean ginger sauce, Mango cheese gateau for dessert and more for Rs 599 only. Use your kid as an excuse to take the football home or simple enjoy a peaceful meal with your family, it’s a win-win situation this Sunday.

For more details, click here.

 Easter dessert menu @ PiccoliTortini

Breaking away from the tradition of serving a variety of Easter eggs, PiccoliTortini has derived inspiration from some of the Italian classics for their Easter dessert menu. Dig into the creamy and sweet Pasticiotti(little custard tarts) or sip on a cup of hot coffee while devouring the Lemony almond cantuccinis (crunchy almond and lemon flavoured biscotti) or just gobble up both. Though we suggest you spare some space for the Rosemary buns, simple bread rolls with bold rosemary flavour, whichis bound to make you ask for seconds.

For more details, click here.

Special Easter Menu @ Pizza Express

While it’s good news that Pizza Express is offering a starter, a main course and a dessert at just Rs 750 (exclusive of taxes), there is nothing special or remotely Easter like about the menu. You can choose anyone one starter from the Dough balls, Garlic bread and Garlic bread with mozzarella. For the second course, you may pick any classic pizza, pasta or salad and one dessert amongst the Chocolate Fudge Cake, Tiramisu and Coppa Gelato. Nonetheless, it’s a fun chance for all the kids to make their own pizza’s in the open kitchen, under the guidance of their expert pizziolo’s. What more could a kid ask for on Easter?

For more details, click here.

Easter Eggstravaganza @ Otto Infinito

It’s all about fun games and good food this Sunday at Otto Infinito. You can enjoy a sumptuous Easter Brunch while your kids participate in a traditional Easter egg hunt and lots of other fun filled activities. It’s an unlimited lunch buffet and select types of alcohol for Rs 2000 only. So what are you waiting for? Let the hunting games begin.

For more details, click here.

Easter sweets @ The Baking Tray

The Baking Tray is back from their hiatus and ready to lead you into temptation with their delicious Easter eggs. While you usually pre-order their goodies, this year, they have some ready to buy Easter eggs for the occasion. You can pick the regular Easter eggs for Rs 90 (50gms) and Rs 160 (100gms) or try the ‘extremely popular with kids’ Angry Birds and Star Wars collection for Rs 260 a piece. For the grownups that are still children at heart, their Mr. Men and Little Miss character eggs are a perfect treat. They might be a tad expensive, but if these eggs are anything like their cupcakes, we’d say you’ve got a brilliant deal here.
Psst… They will be shut on Sunday for Easter, so get your chocolates by Saturday. And if you’re going there last minute, don’t forget to call ahead to check if the Easter eggs are in stock.

For more details, click here.

Easter Brunch @ 24/7, The Lalit

This Easter, The Lalit’s all-day diner promises you a fairy tale setting for your celebrations. 24/7 urges you to round up your entire brood for an Easter brunch by the poolside with music and unlimited sparkling wine for company. Executive Chef Subodh Goyal has also put together a specially crafted menu that includes a variety of seafood offerings; live cooking stations and an ambrosial dessert spread. And while you rediscover gluttony, the kids can be engaged in cookie and egg decorating activities. The Lalit has also stuffed the shelves of The Pastry Shop with Easter goodies that you can carry home to continue the festivities.

Price: Rs 1750 + taxes

For more details, click here

Easter Brunch @ Novotel Bengaluru Techpark

A feast awaits you at not just one but two restaurants at Novotel, this Easter. Head to The Square where an international buffet spread with Easter specialities from nooks and corners of the globe make it to your fancy Italian porcelain plate. Then, for an uninhibited BBQ feast, hop over to the newly opened poolside restaurant – Blue Terrain. Unlimited mocktails and liquor provide the Easter high.

Price: Rs 1499 + taxes (without alcohol) or Rs 1899 + taxes (with alcohol)

For more details, click here

Easter Specials @ Chianti Ristorante & Wine Bar

Leave all memories of lent behind with a handful of meaty delights at Chianti Ristorante & Wine Bar. And just so that you waste no time in getting back to your carnivorous ways, Chianti will open for service as early as 11am. While you will be able to pick from the regular a la carte menu, the ‘Speciale Pasqua’ menu will add sheen to your Easter dining experience. Specials include the Alla Griglia Mahi Mahi (Rs 450), which is grilled Mahi-Mahi fish served with roasted vegetables and mix green salad in a lemon, butter and caper sauce. Three cuts of juicy beef have also made it to the menu – The T- Bone Steak (Rs 550), Strip loin of beef (Rs 550) served with a bacon mash and roasted veal chops (Rs 550) that are adorned with mushroom polenta.

For more details, click here

Easter Brunch @ M Cafe, Bengaluru Marriott Hotel

For its first Easter since opening, the Bengaluru Marriott is putting out a feast for the young and the old. For the adults, M Cafe plans to host eight live food stations that will serve favourites from across the globe. The brunch will also include delicacies like the Granolita Crusted Lamb Chops, Roast Leg of Pork and Easter pies. The kids not just have a special zone all for themselves, where they can participate in an egg treasure hunt and balloon sculpting, but can also dig into a buffet made specially to suit their whims and fancies. Easter chocolate eggs and Easter bunnies will occupy pride of place at the dessert counter.

Price: Rs 750 + taxes (brunch for kids), Rs 1500 + taxes (without alcohol), Rs 2,000 + taxes (with alcohol) and Rs 2,500 + taxes (with bubbly)

For more details, click here

Sparkling Easter Brunch @ Latitude, Vivanta by Taj – Whitefield

Pop the bubbly and soak in the spirit of Easter with the Easter Brunch at Latitude. The spread includes specials like the Spiced Roast Turkey with Cognac Gravy, Stir Fried Pork Belly, Seafood Grills and loads of Easter Goodies. To add ‘egg’citement to the festivities a special counter will serve eggs cooked in different styles – scotched, devilled, Benedict – you simply have to name it!

Price: Rs 1,999 + taxes

For more details, click here

For more information on all Easter specials in the city, click here

It’s Holi time and there’s a special fun in eating fried kachoris, gujiyas with colour soaked hands and washing it all down with a refreshing thandai. Chef Gauta Mehrishi, the Executive Chef at Sun-n-Sand, shares his Holi special recipes with us.

Sweet Kachoris

Ingredients:

Flour                                                               250 gms
Gram flour                                                    1 tbsp
Ghee                                                                1 tbsp
Oil                                                                    300 ml
Water (to knead the dough)

For the filling:
Castor sugar                                                 100 gms
Khoya                                                             150 gms
Chopped dried fruits                                100 gms
Green cardamom seeds                           1/4 tsp

Saffron Syrup:
Sugar                                                                           250 gms
Water                                                                          250 ml
Saffron strands (soaked in 1 tbsp water)      1/2 tsp

Method:

• Sieve both the flours into a bowl. Rub ghee into the flour with fingertips. Add some water and knead well until dough is smooth. Cover and let it cool for fifteen minutes.
• Mix all filling ingredients together.
• For the syrup, dissolve the sugar in the water. Boil for five minutes. Stir in saffron and liquid.
• Roll out dough into four – inch flat discs. Put the filling in the center and seal the roll with a little water on its edges.
• Fry kachoris over a slow flame in hot oil. When it turns golden brown take it out carefully and drain the excess oil.
• Break the top of the kachoris and pour in one big spoon of saffron syrup before serving.

Ram Ladoo Recipe

Ingredients:

Yellow lentil (dhuli moong dal)               1 cup
Bengal gram                                                     1/2 cup
Red chili powder                                           1/2tsp
Green chili (chopped)                                 1
Ginger grated                                                  1 inch piece
Chopped green coriander                          1 tbsp
Oil for deep frying                                         300 ml
Salt to taste
Garnish:
Coursely grated radish                               1
Lemon                                                               1
Rock salt                                                          ½ tsp

For green chutney:
Coriander leaves                                          100 gms
Mint leaves                                                     100 gms
Mango powder                                             1 tsp
Garlic                                                               2 cloves
Green chilies                                                 2
Ginger                                                              1 inch piece
Onion                                                               1 medium sized
Rock salt                                                         1/4 tsp

Salt to taste

Method:

• Wash the lentils separately and soak them for three to four hours.
• Drain the water completely and grind each type of lentil it to form a course paste, adding a little water to the mixture while grinding.
• Mix both the lentils in a bowl and beat them together till the mixture gets fluffy and light. The color of the mixture will change colour from yellow to white.
• After it reaches a dropping consistency (drop a small ball of beaten dal mixture in a bowl of water. If it floats to the surface, it has reached the desired consistency), make round balls.
• Add salt, red chili powder, green coriander, ginger and chopped green chilies to the mixer with a light hand.
• Take oil in a frying pan. When the oil is hot, reduce the flame. Now take out one tsp of batter with wet fingers, mould it into a small round ball or ladoo and gently introduce it to the oil. Place as many as possible at a time.
• Fry these on medium heat until they turn golden in colour.
• Place a sheet of absorbent paper on the plate and drain the laddoos.

Green chutney:

• Take all the ingredients of the chutney in a mixer and grind them into a fine paste of dripping consistency.
• Remove and set aside to cool before serving.

To serve:

Place five to six Ram ladoos on a small plate and top with grated radish and green on top. Spritz some lemon juice, sprinkle rock salt and serve.

Matar ki kheer

Ingredients:

Shelled green peas                                       1 cup
Milk                                                                    1 1/4 litres
Sugar                                                                  1 cup
Green cardamom                                          1 tsp (powdered) and 20-25 (crushed)
Pistachios                                                        7-10
Raisins                                                              20-25
Ghee                                                                   1/2 cup

Method:

• Boil green peas until tender. Run them under cold water and grind to a fine paste.
• Heat ghee in a thick-bottomed pan, add the green peas paste and cook for a few minutes, stirring constantly.
• Remove from fire and keep it aside.
• Boil milk and add it to the cooked green peas paste. Bring to a boil.
• Cook on a slow flame for fifteen to twenty minutes, or until the milk is reduced by half.
• Add sugar, green cardamom powder, raisins and sliced pistachio nuts.
• Cook for about 8-10 minutes on a slow flame, stirring constantly.
• Serve chilled.

Saunf  Elaichi Ki Thandai

Ingredients:

Water                                                                                     2 1/2 cup
Fennel Seed                                                                        2 tbsp
Cardamom Seed                                                               1/2 tsp
Cloves                                                                                   4 whole
Raisins                                                                                  2/3 cup
Almond (blanched and chopped)                             1/2 cup
Pistachio (chopped)                                                       1/4 cup

Melon seeds                                                                       4 cup
Milk                                                                                       1 ltr
Saffron threads (dry-roasted and powdered)     1/4th tsp

Method:

• Bring water to boil in a small saucepan.
• Add the fennel seeds, cardamom and cloves, cover, and remove from the heat. Set aside for ten minutes.
• Place the raisins, almonds, pistachios and melon seeds in a bowl and add the above liquid.
• Cover and set aside for at least one hour.
• Transfer it to a blender, cover and blend until the nuts and spices are reduced to a smooth texture.
• Pour into a strainer and set over a bowl.
• Heat two tbsp of milk and add saffron.
• Combine the all the milk in a large jug and chill well.
• Serve over crushed ice.

From the unusual name to the bold decor, a Japanese restaurant – Harajuku and the pretty rooftop pool, this boutique property is all about the atypical, and it does it in style. Here for the Rajasthani Food Festival, we were prepared for the usual song and dance – Dal Bati Churma and Laal Maas, but were in for quite an eye opening meal.

The festival, on from the 26^th of March through to the 10^th of April, sets the mood for Holi, with chilled glasses of Thandaai (minus bhang). If you aren’t a Thandaai fan, you could also try the Chaas – flavoured delicately with cumin and coriander.

We started out with the Laal murg tikka, a spin off on the famous Laal maas, prepared with chicken instead of lamb. Chef Milind Patel explained that the colour of Laal maas is derived from Nagori chillies, the most fiery red chillies in Rajasthan. These are de seeded before being added to impart the distinct taste and colour integral to this dish. The chicken was neither tough nor under done and the accompanying mint chutney provided just the right flavour balance.

With this, we tried the Sula kachri, a fiery lamb preparation that was quite unusually flavoured.  Chef Milind explains the interesting flavour by telling us about the key ingredient in the dish kachri – a berry, which works as a natural tenderizer. Add ghee and mustard and this lamb dish introduces you to a fun mix of flavours – the lamb had a fiery and an unusual flavour. We also tried the Bikaneri sev aloo – potato shells stuffed with sev puri, a great vegetarian option.

Next came the Dahi aur mooli ka shorba – a lightly spiced soup laced with light yoghurt, which had a palate cleansing tanginess that was a perfect foil for the flavourful food that followed.

For our main course, we tried the Junglee maas biryani on Chef Milind’s recommendation. Cooked in dum (is a specific method of cooking which involves slow cooking something in a sealed clay pot), the rice has a delicate saffron flavour and the meat is tender. With this came the Dal bati churma where the bati – balls of wheat dough soaked in ghee – were flavoured with fenugreek. We also tried the Akha palak and Safed maas, both staples of Rajasthani cuisine. Of particular note was the Gatte ki subzi made with rice flour in place of the usual gram flour, steamed not fried, in a creamy and tangy gravy that went perfectly with piping hot Missi roti.

Dessert came in the form of the sinful Ghevar, and an outstanding Akhrot barfi made with walnuts, ghee and milk and as calorie-laden as it was delicious. There was also the lightly sweetened Laapsi made from broken wheat and a Jhanjharia Barfi, made, curiously enough, from green gram. Also part of the dessert table was the ever-colourful Raj Bhog and freshly fried Jalebis.

All in all, this dinner only buffet comprises approximately twenty-five items and apart from the staples has interesting options that have both the authenticity and the flavour of Rajasthan. Having worked for four years in the royal kitchens of the Maharaja of Udaipur, Chef Patel has come up with a menu that hits the right spot and ticks all the check boxes.

To be honest, we are sure this meal would make a convert of anyone who would usually pick pasta and Haloumi over eating regional food. Well, just for a little while anyway.

Price: Rs 850 per person including taxes. (without alcohol)

Must try: Dahi aur Mooli Ka Shorba, Junglee Maas Biryani, Gatte Ki Subzi, Akhrot Barfi

Step into this resort in Benaulim, South Goa and you will quickly realise that ‘Art Escape’ is just what it claims to be – an escape for the arts and all those who love it. The brainchild of founding partners Vinesh and Darryl, Art Escape was started in 2009 as a knowledge-sharing commune. Today it is so much more.

It’s easy to see how the space breathes creativity, amidst a cluster of cottages, colourful alcoves and cosy corners, a lively restaurant and quaint pathways leading from one to the other. Art Escape seems to have established a vibrant cocoon for itself. With plenty of greenery and an annual calendar teaming with activities, it allows visitors the opportunity to participate in art and music workshops, enjoy performances or swing to the evening music by the restaurant.

As a resort, Art Escape offers rustic accommodation options. No, this is not a polite way of saying it is crummy or shabby. Though basic, the bamboo huts and cottages are neat and well appointed, with the bare essentials like an attached bathroom, fans, mosquito nets and basic furniture. Choose to stay if you are willing to forego the luxury of a star-hotel and soak up the bohemian vibe that they have worked hard to cultivate. The beach is a 10-minute walk away, and has a row of beach shacks, local eateries and seafood options for those who want to venture out.

The restaurant on campus has a happy ambience – the kind of place you can spend hours lounging around in. Whether it is to have a leisurely breakfast, catch up with work and news using the free WiFi or to just soak up the sun as you eat and drink the day away, it is the best place to chill when you’re not participating in a workshop or any other activity.

By night, you can hear the first beats go off and strings of music play as the band for the evening comes alive. From soft jazz to classic rock, blues and DJ nights, every night has a different ensemble and something new to look forward to. Details here.

If simply kicking back is not your idea of a break from the mundane, and you want to indulge in something different, Art Escape has plenty to do. Head here for upcoming workshops and events to find something you might enjoy, and plan your visit accordingly.

Perhaps you’ll learn to play a new musical instrument, or participate in an energetic free-movement session. Whether you are visiting on holiday, or want a weekend away from the usual life in Goa, give Art Escape a try, and treat yourself to a breath of fresh air.

It’s hard to ignore the rows of street stalls that stand shoulder-to-shoulder, no matter where you are in Goa. And wherever you may be, you’re never too far from the local market area. Bounce away to some heady trance in Anjuna’s renowned flea markets, or dip into the local fare at Mapusa’s Friday market, or simply browse through the stalls in Baga and Calangute, for some of the happiest prints, kitschiest designs and most comfortable beach wear and accessories, and you’re sure to find some of the beachy trends for this year. No matter which way you go, and what you buy, don’t forget to haggle.

Genie in a bottle

Who doesn’t love a pair of comfy Aladdin pants? Almost synonymous with Goa, you can tell when someone has just returned from holiday when they sport the trademark baggy pants with a low-set seat and balloon-y legs. Apt for lounging around on a lazy day or take them to the street on a hot summer day. They’re airy, they’re cool, they’re happy – and the way this summer seems to be heating up, you’re going to want a pair or two.

At approximately Rs 200 a pair, you can find these at the Calangute shopping areas.

Shady deal

You cannot possibly miss out on a zany pair of faux Wayfarers. Keeping the classic never-goes-out-of-style look intact, Goa seems to be churning these out in an array of colours and prints. Pick up a pair and watch the world go by in tinted hues.

At approximately Rs 200 each, find the best bargains in and around Baga and Tito’s Lane.

‘Tote’m prowl

Once you have shopped you’re going to need something to stash away all your purchases. Reach out for one of the colourful appliqué tote bags that are doing the rounds everywhere. In all kinds of vibrant colours, mixed and matched textiles and patterns, they’re roomy and just right for all the things you’ll need to carry for a day at the beach.

At approximately Rs 100 each, pick these up from the Wednesday Flea Market, Anjuna.

Light ’em up

If you are looking for cool stuff to put in and around your home, the average Goan marketplace is filled with patchwork hangings to adorn your walls, stars and mobiles to dangle in a balcony or by a window and more to add splashes of colour to your home.

We recommend you checkout the three-tiered cloth lampshades that will brighten up a dull corner in a jiffy. Perfect to set the tone for an evening of reading in your favourite chair, right under an auburn light.

At approximately Rs 500-800, find these in different prints and shapes at the Saturday Night Market, Arpora.

Whether you’re shopping for antiques, junk jewelry, hippie clothes or a tiny knick-knack to remember your Goan sojourn, no trip is complete without indulging in some street-style shopping. So, ask around, and you’re sure to be guided to the haunt nearest to you.

Cast: Bruce Willis, Dwayne Johnson, Channing Tatum, Adrianne Palicki, DJ Cotrona, Lee Byung-hun

b! Says: ***

The good news about ‘G.I. Joe: Retaliation’ is that it kicks some ass – some, being the operative word here. Its action bits are bang on and there’s wit aplenty. And while that is not enough to completely overlook the hammy dialogue and predictable plotline, rest assured that this film is more about heroes than Real American Zeroes.

The elite G.I. Joe fighting squad contains all the usual suspects – pretty boy commander (Channing Tatum), fatherly figure (Dwayne Johnson), hot girl (Adrianne Palicki), wide-eyed noob (DJ Cotrona) and a ninja (Ray Park). They’re the kind of fighters who can take on ten times the number of bad guys, escape without a scratch and still make it back in time for Top Chef. Unfortunately, their squad is wiped out by alpha villain Cobra and his right-hand man Zartan who’s disguised himself as the American President. The survivors must now reclaim their glory and stop Cobra before he carries out his plans of world domination with a little help from fairy godfather (Bruce Willis).

As mentioned before, the action sequences are ace – a cliff face battle and a nuke retrieval mission stand out in particular. Though you know mostly know what’s coming when Bruce Willis and Dwayne Johnson are on screen, they’re fun to watch.

On the downside, DJ Cotrona as Flint is the weakest link in this chain. He has little to do but make goo goo eyes at Adrianne Palicki. Too little Channing Tatum, too much cheese and characters that resemble China fakes of legends like Darth Vader and Kill Bill’s Pai Mei also threaten to drag ‘G.I. Joe: Retaliation’ under, but only just.

‘G.I. Joe: Retaliation’ is the kind of loud and mindless entertainment summer blockbusters are made of. If that’s your cup of tea, book away.

Wazwan @ Masala Bay
As a part of ‘Windows of India’, a platform, where an Indian regional cuisine is promoted every quarter, Masala Bay at Taj Lands End is celebrating the Kashmiri Wazwan this month. The hotel has flown in Chef Sewa Singh from Vivanta by Taj in Srinagar to cook select few dishes from the very rich Wazwan kitchens.

Apart from the regular Kashmiri dishes like Roganjosh and rajma that feature at most North Indian restaurants, the a la carte menu at Masala bay has traditional dishes like Nadir kebab – lotus stem kebabs, Rista – meat balls cooked in Kashmiri gravy and Gushtaba – meat balls cooked in a tangy yogurt-based gravy. While the festival doesn’t include all 36 dishes of a traditional Wazwan meal, there’s enough on the menu to keep you happy.

For more details, click here.

The Royal Cuisine Of Rampur @ Kebab Korner
We rarely go beyond Lucknow when it comes to the cuisine of Uttar Pradesh but there’s more to this state than just shaami kebabs and biryani. Kebab Korner brings some of the authentic dishes straight from the kitchen of the Nawabs of Rampur.

Chef Mujeebur Rehman whose ancestors were the khansama of Nawab Wajid Ali Shah is serving up a few special recipes like Bhune meve ka shorba – a soup made with roasted dry fruits, Paya kalimirch – peppered trotters, Nadru ke kebab – lotus stem kebabs, Sambhal ki seekh – seekh kebabs from the Sambhal district of Uttar Pradesh, Tahiri – a pulao like preparation made with rice and vegetables cooked together and Sheermal – a sweet bread eaten with mutton curry. We’re definitely putting this one on our to – do list.

For more details click here.

Canadian Food Festival @ Shamiana
After a successful first year, the Canadian Food Festival at Shamiana in Taj Mahal Palace Hotel is back. Chef Louis Charest flown down from the land of smoked salmon and maple syrup has put together a spread of traditional dishes with maple syrup at the centre.

Come in and indulge your sweet tooth with Maple toffee on snow, French toast, Maple ham, Crepes and Maple tarts. We also suggest stepping in to try out their seafood section, which was quite popular last year. The Thyme-roasted lobster, mussels and salmon were so delicious, that we can’t help but make another trip here.

For more details click here.