Art on glass

Rusi Rutnagar, finds artistic expression on glass Rusi Rutnagar, 62, put up his 17th exhibition of glass paintings called ‘Reality in Reverse’ at the O Hotel, Koregaon Park. About painting on glass, Rutnagar said “I have an inexplicable urge to paint on glass. It is not like sketching and painting on canvas. It needs intense attention and concentration. The different strokes can be applied only one at a time.” He has to paint in reverse order. Numbers and alphabets also have to be worked on in reverse order. He has painted abstracts, figures, objects, seascapes, landscapes, graphics and animals. He has also painted portraits of Rajiv Gandhi, his Highness Aga Khan, M S Oberoi and movie stars. Rutnagar came to Pune ten years ago. He started painting on glass in Mumbai decades ago while working as an interior designer. He started painting on mirrors but painting on the right side didn’t hold any challenges. Working on the reverse side was more challenging. He eventually mastered the technique. Painting on the reverse side is tricky. Rutnagar needs to visualise in the beginning what it will look like. Rutnagar paints the highlights first on the reverse side of glass, and then the detailing follows. Only when the first coat of paint is dry, can the second be applied. He uses oil and a special component to paint. “The entire process gets reversed when painting on glass and one cannot rely on the next coat of paint to even things out, or correct an error. What I will apply next will be covered by the first. The wash is applied at the end which makes the picture,” he says. “Painting for me is like prayer. It is like meditation. I express my inner feelings, thoughts and emotions. Working on a particular piece is like playing chess for me and I get a kick out of it,” Rutnagar says. He spends 17 to 18 hours a day in his studio. “The first stroke of the brush is like the first word spoken, making a lasting impression that cannot be taken back. Each coat thereafter is systematically applied and patience and concentration are required to complete each piece of work,” he says. “I have trained my mind to be in solitude. I like to spend time with myself. Life has a purpose. These paintings are an expression of how I feel,” says Rutnagar.

For a razzle-dazzle Diwali

Marathe Jewellers, also known as ‘MJ’, has carved a niche of its own in Pune city. It is a jewellery house renowned for its quality of service as well as the artistic and aesthetic designs and appeal of its ornaments. Every Marathe branded piece of jewellery represents the epitome of intricate design and exquisite craftsmanship. The hallmark of the jewellery is a seamless blend of traditional Indian and modern design. Marathe Jewellers has an extensive range of gold, silver and platinum jewellery, as well as jewellery diamonds and precious stones, on offer. The jewellery house also takes pride in ensuring that every customer is lavished with the best and most cordial, personal service. The story dates back to 1997, when Milind Marathe started working with the PN Gadgil enterprise. Over the years, Marathe was tutored and groomed in the intricacies of the jewellery trade by his uncle and mentor Rajabhau Gadgil. Eventually after over a decade of working with the Gadgil firm, Marathe decided to branch out on his own. He set up Marathe Jewellers in March 2012, on Laxmi Road. The resounding success of this venture inspired Marathe to relocate to larger premises. In 2013, younger sibling Kaustubh, an IGI certified gemologist, joined MJ. Soon after they launched their third branch at Punyaee Complex on Paud Road. For Diwali 2014, MJ has planned a ‘Festival of Sparkles’. This festive collection features diamond necklaces, pendants, ear rings, finger rings, bangles, bracelets and accessories. “We want to make our patrons feel special this Diwali, as this is the time to gift our loved ones with something special. We have gift vouchers that will give our customers an added sparkle of joy in this special time of the year,” says Milind.

Curry king's special marinades

Chef Patrick Chapman has made a career out of his love for Indian food This is my 44th trip to India. My love for this country began a long time ago. In 1715, my grandfather was working with the East India Company. At that time India was not separated. But it all began with Alexina Lemonn, my great grandmother. The family was based in Lucknow at that time. They later shifted to Agra. In 1902, she met my grandfather. He was a private in the Indian army. I spend most of my childhood in my grandparents' place. As she had spent her childhood in Lucknow, she knew of Indian spices and condiments. She used to spend hours in the kitchen, grinding the spices to the right consistency. My liking for Indian cooking began then,”says Patrick Chapman. "I loved the all the Indian curries she cooked especially the stuffed green chilies. It was basically minced meat, fried with various spices, stuffed in the green chillies and deep fried in oil.” After college, he dabbled various professions. He spent six years flying jet planes for the Royal Air Force (RAF) and set up his own lighting and sound company. But he continued cooking for his friends and family. In 1882, he launched Curry Club. Now the Club has 10,000 members from across the world. He has written 36 books which feature recipes from China, Thailand, Middle East and America. Most of his books are about curries. No wonder he is known as Britain’s Curry King. “The food from UK is very bland. I love to have Indian food at least six days in a week. Like my grandmother, I make my own garam masala and other spices.” For this festival season, Chapman has tied up with Barbeque Nation, the casual dining restaurant chain. He will be presenting 14 new marinades from his repertoire in the three outlets in the city. Chapman said, “The menu is drawn from Mediterranean, American, oriental, Asian and the Indian sub-continent. I have made these marinade recipes especially for Barbeque Nation. A lot of time and planning has gone into it. One can taste various marinades like Yorkshire Marinade, Worcestershire Marinade and the Spanish Valencia Marinade. There are also other marinades like Arabian Marinade, Persian Marinade, American Texican Marinade, Albuquerque Atomic Marinade, Jamaican Jerk Marinade and so on.

A slice of Morroco

Hurry to get a spot under the Gulmohar tree at Alfresco and enjoy Mediterrenean treats Alfresco, the new restaurant at Four Points by Sheraton on Nagar Road, offers a dining experience, with a difference. To quote General Manager Vijayan Gandharan, "We called the area 'charbesque', because the food here is cooked over charcoal or barbequed. And 'alfresco' because beyond the coffee shop is an open area, so our patrons can experience a natural ambience. Dotted with bamboo trees and waterfalls, the garden area is under the canopy of a gulmohar tree, making for a picnicky outdoors atmosphere. Alfresco serves Mediterranean and Indian cuisines. Executive chef, Sanjay Mitra elaborates, "We finalised the menu after extensive research. Our Mediterranean fare has a dash of South African flavour. The Moroccan dish Tagine involves marinating the meat with Moroccan spices which is then cooked over charcoal along with the vegetables." Moroccan spices are more subtle than Indian spices and the aromas are more subdued as well. The Alfresco menu offers a large selection including salads off the charcoal grill, desi barbeque, bake dishes, side dishes and desserts. Mediterranean bell pepper salad, Chef's tossed salad, Blackened fish, Pesto garlic prawns skewers, Crispy potato skins are among the dishes. Pastas and pizzas come with a wide range of toppings and sauces. We sampled Tagine, the stew with meat and vegetables cooked in a Tagine pot, and served with Harissa chutney made from jeera, pepper and garlic. The stew is complemented by garlic bread, couscous pilaf, jacket potatoes and sauteed vegetables. The Blackened king fish marinated with pepper, jeera and Moroccan spices is seared and grilled over charcoal. For dessert we tried the char-grilled pineapple served with vanilla ice-cream, barbequed split banana and grilled chocolate brownie. The food was filling tangy and tasty and along with the natural ambience and spot-on service, Alfresco deserves a four-star rating. The place to got to if you have a yen for char-grilled or barbequed Moroccan style food. Alfresco is another welcome addition to Pune city's evolving food space.

All that glitters... is gold and jewels

Neelkanth Jewellers is renowned for innovation and impeccable craftsmanship Neelkanth Jewellers is a brand that symbolises artistry, passion and perfection. Their jewellery is classic, contemporary and elegant. The jewellery house has carved a niche for itself with its rare and distinctive portfolio, from bridal wear to daily wear, from traditional to modern creations. The Neelkanth Jewellers is a beehive of activity with craftsmen and artisans designing intricate pieces of jewellery with deftness and dexterity. Sahib Dayal manages the show with his brother Surinder Pal. They have worked here from a young age while they were in school and college. Surinder Pal says, “Every piece of jewellery is a unique masterpiece. Our designs are innovative and exclusive. Every piece of jewellery is designed to flatter all ages. Our designs are truly timeless. Moreover, the jewellery is well priced and customers get good value for their money. Secondly, every piece of jewellery sold has a guaranteed assurance. Gold jewellery is BIS hallmarked, while diamond jewellery is certified. Thirdly, there is a personal touch in the way we deal with our customers.” The brothers know jewellery design very well and have the art and craft of coloured stones, diamonds and studied jewellery designing. The in-house design team makes customised jewellery according to individual requirements. It takes around a week or month to deliver custom jewellery. “It depends on how intricate the design is. The details have to be taken into account while crafting a particular piece,” says Surinder. There is a range of collections available at Neelkanth Jewellers, such as Temple Collection, Antique Collection, Designer Collection, Kundan Meena Collection, Bridal Collection, Diamond Collection and Silver Collection. Temple Collection features red geru polish touches a chord of aesthetic consciousness. Within its gilded layers, it holds a rich history along with a modern touch. Antique collection is a combination of coloured stones, intricately crafted kundan with precious and semi-precious stones. In the Designer Collection the range has gold filigree work, embedded with coloured semi and precious stones and Swarovski’s diamonds. The collection is class apart and gives women who wear it an exclusive air. The Kundan Collection is inspired by royal jewellery and features kundan, meena work, designed with coloured stones. The Bridal Collection is especially designed for brides on her wedding day. The Diamonds Collection is light weight diamond jewellery for daily wear, for housewives and working women. The heavy diamond jewellery is crafted in yellow and white diamonds, pearls, rubies, emeralds, sapphires and a combination of pearls. The Silver collection features a range of silver ware, utensils and more. For Diwali, Neelkanth Jewellers offers an assured gift on every purchase. One can also avail of the monthly ‘Gold benefit scheme’.

Continental Escape

For a casual European culinary experience, you can now drop into Krustys at Koregaon Park If you looking for a sophisticated European culinary experience at affordable prices in a casual environment, step into Krustys at Koregaon Park. Rohhan Joshi and his mother Vidhiya are the charming culinary duo behind the city’s latest food haunt. Explaining the concept behind the joint, Rohhan says, “We wanted to create something magical where we could marry the best of fine dining cuisine and a contemporary bistro ambience.” Their first outlet was launched in Kothrud in 2013 and they staked a presence in Koregaon Park a month and a half ago. Their latest branch in Koregoan Park is divided into two distinctive spaces, an inside section and an outdoor terrace area. On one side is the patisserie section with its offerings of cheesecakes, pastries, shortbreads, macaroons, rosemary potato focaccio and other kinds of breads. On the main course are a variety of soups, salads, pastas, risottos, thin-crust pizzas, gourmet submarine sandwiches, burgers and artisanal bakes. To maintain consistency in quality, “ingredients are sourced locally and from abroad. The fish and meat are marinated at the central kitchen and the sauces are also made there. These are then dispatched to both outlets, where they are cooked or finished off in an oven,” says Rohhan. Vidhiya oversees the preparations. For starters, we ordered French Beans and Grilled Chicken Salad in Passionfruit Emulsion, Warm Marinated Mushroom Salad with Balsamic Glaze, Lemon Rosemary Chicken with Spiced Mango Dip; and Black Olives, Sundried Tomato and Basil Pesto Stone Baked Pizza. The ingredients were fresh and the subtle flavours came together harmoniously. No one flavour jostled for prominence over the other. For the main course was the slow-cooked rustic vegetable Cassoulet (cassoulet lima beans, assorted vegetables and herb pilaf), Fettuccine with Mushroom Ragu, Fish en Papillote and Lamb Bourguignon. The fish was particularly aromatic — it is cooked in a paper bag with white wine, garlic, capers, tomato confit and black olives. The Duchess of Cambridge reportedly cooked it for Prince William on their first wedding anniversary. Rohhan guided us on how to eat it: You scoop the succulent fish along with the gravy so that you can taste the various spices. The Lamb Bourguignon was boneless cut of meant braised in red wine, pearl onions, mushrooms and served with herb pilaf. We liked it for the variety of vegetables it brought together, such as broccoli, carrots, etc. and how tender the meat was. Not to mention, the enticing aromas. The outlet plans to make some experimental treats XXX (put frequency) to gauge audience reaction before putting them on the menu. We were treated to a sundried tomato and basil macaroon, so be sure to ask about these at the patisserie counter. The portions are sufficient for two people and sans drinks, a meal for two will come up to Rs 1000. If you don’t have time for a European holiday, dream about it while eating at Krustys. TGS Life picks Warm Marinated Mushroom Salad with Balsamic Glaze Lamb Bourguignon

Tasty treats, WTF style

WTF at Seasons mall in Magarpatta serves a mix of inventive and comfort foods WTF (Where's The Food) is a place that liver up to its offbeat name. The brainchild of Kishore DF of Lemon Grass Cafe, Pot Pourri, Seijo and Soul Dish fame, the USPs of this restaurant are its youthful air and easy-on-the-pocket menu. On manager Baptist Fernandez's recommendations, we sampled the Bombay Thecha Roll (Rs 220) that is deep fried Bombay Duck marinated in spice and green chilli paste. Kolkata Egg chop (Rs 150) is deep fried boiled eggs dipped in mashed potatoes, chilli powder and spices served with lemon grass sticks. The Thecha Roll was not overtly pungent or spicy with the ingredients blending tastily, while the Egg Chop was fried to a crispy golden brown coat. The WTF Platter (Rs450) consisted of assorted grilled vegetables. The main course included Bhuna Mutton Gosht with paratha (Rs 350) and Railway Chicken Curry with neer dosa or paratha (Rs 275). The Bhuna Gosht had a spicy tang and the Chicken curry was perfect with the dosa. The Cheese Masala Maggi (Rs 125) came with a grated cheese topping and proved to be very filling. Desserts are not on the the WTF menu. With its vibrant ambience, friendly service and wallet-friendly menu, WTF is a haven for Pune's growing number of food aficionados.

Furniture festival

Designer Concepts at Aundh sells furniture with innovative design Rasik Shah and Viral Vira have been in the furniture trade for 11 years. They shifted from Mumbai to Pune in 2003 and joined Tangent Furniture Mall. Their know-how enables the duo to understand their customers’ needs and design furniture according to individual tastes. But despite all their success Shah and Vira were not entirely happy. They realised that they needed a outlet to bring out every aspect of their creative abilities. To achieve this they opened their Designers Concepts furniture store at Aundh in April 2014. To ensure exclusivity, they have collaborations with select furniture makers. Tangent, Space Wood and Bluebell are the brands they deal in. What makes the store stand apart from the other furniture stores in the city are their unique designs and innovative ideas in furniture. Designer Concepts has tied up with manufacturers who exclusively design for them Shah says, “The products of our store are meant for upper middle class and middle class segments as well as for the lower income group. A customer can buy furniture for the entire home, including bedroom concepts, children furniture wardrobes, study table, chairs and so on.” The store is set up over four levels. While sofas are displayed on the first floor, the second floor features a range of dining tables, chairs and bar counters. Office furniture takes up the third floor while the fourth floor showcases bedroom furniture and artefacts. The store also sells cane and garden furniture, coffee tables etc. The furniture displays are arty and tasteful and the decor on the walls adds an even more artistic ambience. Vira says,“The furniture for children’s bedrooms is imported from Malaysia and China. The pure leather sofas are imported from Italy, Germany and Denmark. the composite and artificial leather sofas are sourced locally and also imported from China and Malaysia. The furniture can be customised. Locally made furniture can be delivered in 15-20 days, while imports take longer, about 90 days. Our local manufacturing units are at Thane and Daman.” Designers Concepts also have exchange schemes and also offer attractive discounts on larger orders. Finance options are available as well. The store has been attracting a steady stream of customers owing to its innovative designs and wide variety of furniture. And a sizeable section of the customers opt for custom designs. With changing lifestyles the urban clientele is now very selective and want the furniture in their homes to reflect tastes and style. And Designers Concepts’ Shah and Vira have the abilities and the desire to cater to demands of customers from all walks of life.

‘Travelling and exploring new places has great benefits in terms of life experience’

Vishwas Kelkar, president, Travel Agents Association, Pune addresses colleagues on the occasion of ‘World Tourism Day’ Travel Agents Association (Pune) president Vishwas Kelkar, 55, has been at the helm of affairs for two years. Around 80-Pune based agents are members of the association. The World Tourism Day (WTD) is celebrated every year on September 27. “Tourism brings everyone together. One should explore new places and get acquainted with new culture, traditions and local customs. It will help us to come together and bond well,” Kelkar said. He urges the beginners in this industry to follow the laid down guidelines and business ethics. Reminiscing about how he started his travel agency in the city in 1984, he said, “The focus of Sahyadri Institute of Mountaineering Adventure Sports (Simas) Travel agency was adventure sports. There were not many agencies in the city that organised trips catering to this particular sector. Activities were limited and were not explored commercially. That’s when the idea cropped up to set up this agency.” The travel agency became a pioneer in trekking, snow skiing, jungle safaris and white water rafting. In 1994, scuba diving was also included in the packages. Trips were organised from Pune to all over Maharashtra. Gradually, people from various parts of the state who were interested to participate in these trips got in touch with Kelkar. After 1995, Kelkar entered into leisure tourism. Explaining the concept of leisure tourism, Kelkar said, “Leisure tours are comfortable tours where adventure is limited. It is a holiday package for families. Adventure activities can be included as per clients’ demand. In this package, safety always comes first.” Holiday packages were specially tailor-made for families and included skiing camp at Shimla, snorkelling and kayaking at Lakshadweep, scuba diving and glass bottom rides in Andaman Islands. To make the trips more interesting, Kelkar tied up with 12 state tourism departments like Garwal, Kumaon, Madhya Pradesh, Jammu and Kashmir, Lakshadweep and Goa. Before coming up with packages for these particular places, Kelkar visited these sites to get a first-hand experience. He went to the remote areas and interior villages. He believes that every destination has lots to offer, besides the popular holiday sites. With offices at Sadashiv Peth and Laxmi Road, Simas Travels is known for its holiday packages. According to him, the concept of tourism has changed in the last 25 years. There are different age group of travellers — those between 30 and 40 years and the youngsters are always interested in something new. They are keen on exploring new places and adventure sports. On the other hand, senior citizens need well organised tours. “The three most important things that any traveller looks for are good food, comfortable stay and a vehicle at their disposal so that one can explore the destination according to convenience,” he said. Kelkar’s sons Aniket and Chetan assist him in his travel business. His travel agency’s third branch at Sadashiv Peth deals with corporate clients. The latest office has fund transfer, online booking and international ticketing facilities.

Celeb Chat

Name: Tushar Ramanan, fitness professional Three words to describe me: SportY, extrovert and independent I love my job because: My passion has turned into my profession Best advice I’ve received: Become the Joe Weider (father of bodybuilding) of India When buying something, the first thing that catches my eye is: Utility What’s your inner animal? Rabbit with a lion’s outlook The first thing you notice about an attractive person: The energy The perfect start to a day is: Music and a cup of hot green tea Your current four-wheeler: Innova Your fitness regimen: Train smart, not hard Your food indulgence: Street food Books by your bedside: Arnold’s encyclopedia and The Secret The first site you visit when you fire up your comp: Facebook Your favourite city: Pune Ideal holiday: A walk on the beach and lounging (As told to Barnalee Handique)

Train your Brain

One-to-one training for children to improve their learning skills Avinash Bartakke is the founder-director of Neural Space, the only cognitive skill training centre in the country. Launched in 2011, the centre provides customised BrainRx programmes, with a license from LearningRx, a reputed brain training institute in the US. The LearningRx brain development programmes have been developed by Dr Ken Gibson. Based on over 30 years of research and clinical trials, they identify weak cognitive skills and correct them be means of intensive one-on-one game-like exercise. BrainRx can help in diagnosing and treating reading and learning difficulties, dyslexia, attention deficit disorder (ADD), memory problems, Autism Spectrum Disorder (ASD), learning difficulties in maths (dysalculia) and problems caused by Traumatic Brain Injuries (TBI). Bartakke says, “Training is my core competency. Having worked for 17 years with ICICI Prudential in the field of training and development, the scope of application of Brain Training, extends from children to senior citizens.” He tied up with LearningRx, the only organisation in the world with a specific procedure for one-to-one training. We think playing and solving puzzles are ways to measure the cognitive skills in a person. However, it is not so. Everyone is equipped with 70 mental tools, out of which only seven are most important, like attention, processing speed, working memory, logical reasoning, visual processing and auditory processing. Moreover the sensory motor development is important for a child’s growth. There is a tendency to equate academic achievements with cognitive skills, such as visual and auditory processing, logical reasoning and memory. Unless children are approached with a view to first training their cognitive skills, academics won’t improve. Besides cognitive training, environment and adequate training also plays a role. “Our trainers work on the core competency of the child, which he will never forget in his life. The centre believes in imparting one-to one training with the child so that he can improve his core learning skills. Therefore, early detection can help a child to harness these qualities and which will make the child perform better in academics and in his life,” explains Bartakke. Bringing this out in a child will help him focus in his academics and life in a more positive way. The ability to focus continuously and paying attention plays a key role in a student’s life. In case of adults also, the use of mental abilities is important because after the age of 35, the decline of cognitive skills begin. BrainRx specialises in making kids and adults smarter through research based programs. These help in better absorption, retention and recall of inputs which has a direct affect in efficiency. The USP of the program is that it is result focused with a highly committed personal training. The focus is also on learning while you play method. It helps a child to develop his or her cognitive skills. Neural Space holds workshops in schools for teachers and students free of cost. There are 24 training procedures which take place in 72 hours. There are seven trainers trained by Bartakke himself. During the workshops, 30 students undergo training for one hour, six days a week.

Happy holidays

BYOND Journeys and VCONNECT Holidays take the travel experience to happier levels for their clients Rajnikant Sinojiya and Bhushan Rathod launched VCONNECT in 2008. The concept aimed at making travel hassle-free and convenient for their clients. Sinojiya’s personal experience was that when he wanted to set off on a long travel vacation, he was unable to find a travel agency that could undertake all the tasks and formalities, like tickets and such. He was forced to do everything on his own and it proved to be quite time-consuming and complicated. This experience spurred Sinojiya to conceive of VCONNECT in which he roped in his friend and colleague Rathod. Dealing with the entire range of travel formalities such as passport, visa, tickets etc, the vconnect travel services, ensured a complete package for its clients. However Sinojiya decided to focus on holidays after some time. BYOND Journeys was the new venture that the duo launched with its focus on India, Nepal and Bhutan. Meanwhile, VCONNECT Travel and Holidays was devoted to customised international travel. The distribution of tasks has enabled the organisation to provide efficiency of service. Rathod manages VCONNECT while Rishikesh Shah takes care of finance and special interest tours. The twin enterprise emply 20 staffers and they can attend to the needs of around 3,000 clients. The use of softwares for every aspect of operation is a unique feature VCONNECT & BYOND journeys. They employ an enterprise resource planning system that keeps tracks of everything from he beginning of a tour to its completion. This immaculate attention to every details and their ability to plan and organise tours in clockwork fashion has proved to be a great success, both for the organisation and more importantly for the customers. BYOND Journeys offers special interest tours, leisure tours, premium tours, short break tours and getaways. The special interest tours include a road-trip in Ladakh that provide for leisurely sight-seeing. Also on offer are motorcycle rides to Numra valley. A holiday package includes rafting, camping at Pangong lake and more. The Rajasthan holiday package involves bicycle tours, taking in the Aravalli region and lodging at palace hotels and such. The packages for senior citizens cater to their special needs and involve a more easy-going and leisurely schedule. Even children are catered for with visits to recreational spots and centres Leisurely holidays run over from five-10 days and nights. Premium holidays provide5-star facilities and travel. The short trips and getaways cover 20 destinations, that are within easy access to airports. BYOND Journey and VCONNECT offer their customers hassle-free experience by taking care of all the traveller needs from lodging to pick-up facility. What’s more every tour is accompanied by a tour director to ensure that everything runs smoothly and any individual needs or concerns are addressed immediately or efficiently. Happy holidays are the rule at VCONNECT and byond journeys.

From the Horse’s mouth

Ever wondered where thoroughbreds go after retirement? Or why jockeys are weighed before and after a race? Barnalee Handique has the answers Horse racing is an industry. There is a whole community of professionals involved in the enterprise, including jockeys, trainers and track commentators. And like any industry, it has its share of quirks, subtleties and nuances that are not evident to outsiders. We bring you a behind the scenes perspective on the sport of horse racing. Q How do commentators identify jockeys? “Every owner has a colour that is registered in the office. If the owner has two or three horses, then all the jockeys will wear the colour, but the colour of the helmets will be different,” says 57-year-old commentator Deepak Rajpal. The commentators know from the colour who the is. The commentators also use a reference sheet. “From my school days I was interested in cricket commentary,” says Deepak Rajapal. “One day, I visited the racecourse in Bangalore with my father. I was fascinated by the sport, especially the track commentator. I felt it was amazing how the commentator could remember the names of the horses, the owners and jockeys, as well as their numbers. In 1985 I applied for a track commentator’s job in Bangalore, and I got it. In 1987, I came to Pune and racing became an integral part of my life.” Like Rajapal, 55-year-old Mahendra Mallaya is also a track commentator at RWITC, Pune. In 1989, he started his career in Bangalore. He too wanted to be a cricket commentator. One day since it was raining and cricket was called off he and his friends went to the racecourse. Mallaya fell in love with the horses and the art of commentating. He decided he wanted to do it. Mallaya says, “Every race is a challenge; you don’t get a second chance. The Indian Derby is a prestigious race and there are spectators from all around the world, so for me it is a very special occasion.” Q Where do thoroughbreds go after retirement? Thoroughbred horses are very well cared for. But what happens to them after they are too old to race? Some are sold off or even given away. Others are used in the game of polo or show jumping. “Some are sent to riding schools or army riding clubs. Most are sent to Mysore, to an old age home for horses. There they are taken care of till they pass away,” says 45-year-old Jehan Satarawalla. Horses with outstanding track records are sent to stud farms, for their use in breeding. Q How are horses named? Horses are named after their thoroughbred parents. “For instance, Blue Ace was sired by Ace and Blue, the mare. Dancing Phoenix, was sired by Phoenix Star and All Dancing was the mare,” says 55-year-old Munchi Shroff, who owns 17 horses. Jehan Satarwalla who runs Jaws Events says, “A horse was unsold at the auction yard and my friend suggested I take a look at him. I fell in love with him and he was my first horse. My friend Nicole suggested calling him ‘Catalyst’,” reveals Satarwalla. One of his favourite horses is named ‘Lancelot’, as he was sired by Royal Knight and Scenic Royale. So Satarwalla named him after one of the knights from Miguel Cervantes’s novel Don Quixote. Q Why do trainers talk to horses? “Horses are very sensitive, moody and emotional creatures. If one is upset or in pain, you have to talk to him and soothe his nerves,” explains trainer Nina Lalvani. She and Nazak Chenoy are the only female trainers on the Mumbai-Pune circuit. “I am at the tracks at 4 am to train the horses,” says 41-year-old Lalvani. Lalvani joined a riding school when she was six years old. Initially I wanted to become a jockey,” she says. She has 19 horses in her stables at Empress garden. Thirty-one-year-old Nazak trained under her father Bejan Chenoy. “I grew up with horses,” she says, “My father was a well-known trainer in Mumbai. So grooming horses came naturally to me.” Chenoy has 42 horses in her stables. To be a trainer, one has to apprentice under a reputed get are issued a licence by the Royal Western India Turf Club (RWITC). Q Why is the jockey weighed twice? The jockeys are weighed along with his paraphernalia. “There are two kinds of races — sweepstakes and handicaps. According to the merit of the horse, the handicapper analyses and gives the weight. New jockeys are given allowances up to 4, 3 and 1 kg. “A strong horse can carry more weight, like an extra whip,” explains 31-year-old J Pradeep Jethwa, who has been a jockey since he was 17. A jockey should weigh between 45 and 47 kg. “A weak horse can carry less weight,” he continues. “A jockey is weighed with all his paraphernalia before the race and after the race to detect if he has discarded any gear during the race. If the digits don’t match, he is disqualified.”

Jewellery business with a personal touch

Sarang Lagu, director of jewellery chain Lagu Bandhu, tells us about his passionate business plans After being involved in the running of the business for 16 years, it has now become an integral part of Sarang Lagu’s life. The director of the jewellery chain, Lagu Bandhu, Sarang joined the family business in 1998 when he was only 22 years old. Sarang says, “I always had the vision of taking his family business forward. After completing my MCom, I did a diploma in gemmology and diamonds. These courses helped me understand the intricacies of the business better.” Lagu Bandhu has been a household name for generations. The enterprise specialises in traditional Maharashtrian designs in pearls gold and diamond jewellery. “The gold jewellery business was set up by my grandfather, Sitaram Lagu, in Mumbai, in 1936,” says Lagu. “My father took over the mantle from my grandfather, and I from my father. My cousins and I are the third generation of the Lagus, in this business.” The speciality of the brand has been designs featuring cultured pearls. That’s how the name Lagu Bandhu Motiwale emerged. Now, it is known as Lagu Bandhu, and was set up in Pune, in 1995. After surveying the market here, Lagu realised that Pune was not known as a jewellery hub. City jewellers were churning out mass produced jewellery in gold and silver. That’s when the thought of expanding from cultured pearls into a full scale jewellery business. Today, Lagu Bandhu is known as specialists in studded jewellery made from finest diamonds, emeralds, rubies and other precious stones. It has manufacturing units in Mumbai and Pune. There are four retail stores in Mumbai, two in Pune and one each in Thane, Dombivli and Panaji. They also have an exhibition centre in the US. Their customers in the country and abroad are devoted to the brand. During festive and wedding seasons, the stores are flooded with customers. Lagu, his mother Anjali and wife Neha, attend to each customer personally. “We do our best to make the shopping experience enjoyable so that our customers can pick the jewellery they like,” he says. Readymade jewellery such as bangles, bracelets, rings, necklaces, pendants and earring sets are available in traditional, contemporary and fusion designs. There is also a range of jewellery for working women. The designs are created by their team in Mumbai. Patrons can also order customised jewellery. “Customisation helps us to know exactly what the patron wants. It helps us to understand how to serve the customer better,” says Lagu. It takes between one week and two months to design custom jewellery. He has plans for a couple of stores in the US. Lagu is currently doing a survey of the US market. Also in the pipeline are 20 exhibitions across the US this year. “Customisation helps us to know exactly what the patron wants. It helps us to understand the serve the customer in a better way,” explains Lagu. Once the order is placed it takes about 1 week to 2 months to manufacture the jewellery.

Family favourites

A family recipe is as much an heirloom as a diamond. Barnalee Handique speaks to women who have mastered unifying family treats Food is a binding force, not unlike gravity. Ask any newlywed who has had to cook for the family. The key to integration is mastering a family recipe so that no one can tell who made it. After all, the kitchen is the heart of a home. No wonder then that family recipes are zealously guarded and practised to precision. We speak to three Punekars about what makes a family recipe perfect. Sumedha Bhattacharyya, 32, teacher, Wanawadi Being born into a traditional Bengali family, I already knew the nuances of our traditional cooking and after I got married, I made my grandmother’s dishes for my husband. However, he prefers my mother-in-law’s aloo-posto (potatoes with poppy seeds). It’s a delicious dry accompaniment to rice and curries. I didn’t know what I was doing wrong — was it the spices? Or the amount of oil? Or the ghee? I started assisting my mother-in-law whenever she was making it and learnt the secret. The potatoes have to be cut uniformly and fried until golden. The posto has to be soaked and ground to a fine paste, before adding it to the dish. Aloo Posto Ingredients 5 - 6 medium-sized potatoes 2 green chillies 2 tbsp mustard oil 1 tsp pure ghee 1/2 tsp onion seeds (kalonji) 4 tbsp poppy seeds (khuskhus) Salt to taste Method Cut the potatoes into one-inch pieces and soak them in water. Soak poppy seeds in a cup of warm water for 15 to 20 minutes. Drain the water and grind the poppy seeds into a fine paste. Heat mustard oil in a pot till it reaches smoking point. Let it cool and heat again on medium heat. Sauté kalonji in oil. Add potatoes and fry on medium heat for about five minutes. Stir in poppy seed paste. Pour in half a cup of water and stir fry on low heat until the potatoes are almost cooked. Now mix salt and slit green chillies. Continue to stir fry for another hew minutes until potatoes are completely cooked. Serve with a dollop of ghee. Neha Rajput, 30, homemaker, Wanawadi My husband is a foodie so I really love cooking different dishes for him. Though I have not trained formally, I am able to make dishes such as kadhi, methi muthia, bajra and moong dal khichdi. His favourite is my dal-kichdi, served with ghee. He likes it so much that I make it every alternate day. But his all-time favourite is methi thepla that my mother-in-law serves with chutney or ghee. I have mastered the art from her. The theplas are made of wheat flour and fenugreek leaves. The secret lies in making the perfect dough — a right balance of spices and fenugreek leaves. My mother-in-law has tutored me in kneading the dough perfectly. While rolling out the theplas, she insists that they be even on all sides. Methi theplas Ingredients 1 cup wheat flour 1 bunch fenugreek leaves 2 tbsp coriander leaves Pinch red chilli Powder 1/2 tbsp: coriander Powder Pinch of turmeric Pinch of asafoetida 1/2 tbsp ginger-garlic paste 1 teaspoon oil Salt to taste Curd-optional (for kneading) Method Add water as needed in small incremental quantities and knead all the ingredients into a smooth, soft dough (like roti dough). Grease its surface with oil. Cover the dough with clean muslin cloth and leave aside for 15-20 minutes. Divide into seven equal parts and roll them into even balls. Roll evenly and roast on a tawa. Serve with liberal amount of ghee. Monisha Merchant, 40, homemaker, Wanawadi I knew only the basics of cooking, and after marriage I was ensconced into a large joint family. My sisters-in-law are good cooks and always trying out new recipes. I started helping out in the kitchen and it was a great accomplishment for me when I was able to make chole-bhature for the whole family. My husband loved it. That was the best compliment. Now I am trying to perfect the delicate khandvi my mother-in-law makes. The trick in making this soft fluffy snack lies in stirring the paste to the right consistency so that it can be rolled out evenly. But let me share the chole bhature recipe with you… Chole bhature Ingredients: 1 cup chickpeas, 1 green chilli, ½ tsp chilli powder, 1 tsp coriander powder, 1 tsp garam masala or chhole masala, 1/2 tsp amchur, 1/2 tsp turmeric powder, 1/2 tsp sugar, pinch of asafoetida (optional) and salt as per taste Khada masala 1 tsp cumin seeds, 1 large bay leaf, 2-inch piece of cinnamon, 2-3 cloves, 2 green cardamoms, 2-3 black peppercorns For gravy: Grind into paste: 1 medium sized onion, 2 tomatoes, ½-inch ginger, 3 to 4 cloves of garlic and all the masala mentioned aboveut Method: Grind green chillies and ginger together. Mix gram flour, buttermilk, turmeric powder, asafoetida, green chilli paste and salt together. Test thickness by spreading a bit on a plate. If after cooling for about one minute, the mixture can be rolled and lifted, it is ready for spreading. Spread the rest thinly and evenly, with the back of a spoon, on any working surface. Let cool and cut in 2-inch strips. Roll up the strips (like mini Swiss rolls) and arrange on a plate. Heat oil in a vessel and fry the mustard seeds. When the seeds start popping, take off fire, add the asafoetida and pour over the arranged rolls.

Different dhol tasha groups gears for the Ganpati festival

The city’s beautiful Ganpati mandals are incomplete without the dhol tasha beats that welcome Bappa. As the most eagerly-anticipated event of the year nears, youngsters from the various dhol-tasha groups in the city are gearing up for the grand festival with gruelling rehearsals that can be heard right in the heart of the city once the evening approaches. Presently, the city has about 250 pathaks in the city with members ranging from 250 to 300. Various pathaks like Naadbrahma, Samartha Pratisthan Dhol Tasa, Ramaanbaug, Yuva Vadya Pathak, Shiv Pratap Vadya Pathak are all set for the festival. Though traditional music is the all time favourite, some of the pathaks are also adding Bollywood music to their repertoire, for eg the Samartha Pratisthan dhol tasha group, which is the oldest group in the city. Last year, they incorporated the Hothon pe aisi baat and Mungla in their performance. Advocate Pratap Pardeshi, who is an advisor of the Dhol Tasha Association of the city says, “This year there will be 5000 mandals in the city. Each mandal has already got in touch with their favourite pathaks, whom they inform in advance what kind of music they would like to be played during the festival. Most of the pathaks play the traditional beats, but some troupes also incorporate the latest Bollywood music or remixes of favourite Marathi numbers.” But other dhol tasha groups prefer to stick to the traditional music. Reveals Vaibhav Wagh, coordinator, Yuva Vadya Pathak, “Like the last couple of years, we will be playing the traditional beats. We believe that the only way to welcome Bappa is by playing the traditional chants and hymns. We have around 30 plus different tunes in our repertoire which will be played by 120 dhols and 40 tashas. These performances will be interspersed with musical skills and drills.” Different pathaks have already been booked for the first, fifth, seventh and final day of the Ganeshotsav. Deepak Gujar,who is the spokesperson of the Shiv Pratap Vadya Pathak says, “We have been booked for the first and last day of the Ganpati festival for the processions. On the other days of the festival we will be performing in the mandals itself. That will be a different kind of performance, unlike the one we do in the processions.” This year, also watch out for the all-girls dhol tasha groups. The girls' teams are all set to give tough competition to their male counterparts. Tanvi Bedekar, coordinator of Ramanbaug dhol tasha group said, "We have more than 120 members this time round and we will accompany various Ganapati mandals for this year's procession." For the safety of the girls, the groups have ensured proper security for them. As a precautionary measure human chains are formed by the group whenever the girls are performing. Every year, around 25 students of the Poona School and Home for the Blind participate in several dhol tasha groups. This year too, a number of students are planning to join the procession.

These troupes volunteer on this occasion are not paid for the performance. “It is about religious sentiments, spirituality and devotion. It is a kind of meditation for these performers. They play for Bappa and ask for his blessings,” reveals Pardesi. But this doesn’t happen to be true when we contacted different dhol tasha troupes in the city. Reveals Vaibhav Wagh, the coordinator Yuva Vadya Pathak, “Yes, we do take money for our performances, only that much which is need for our expenses. The money is used for travelling, food, for godown rent, to hire a ground for practice and so on. We also need money for the maintenance of dhols and tashas which is tad expensive.” Agrees Deepak Gujar, spokesperson, Shiv Pratap Vadya Pathak, “The leather membranes used in dhols are delicate and fragile. Usually during practice sessions or during performances, it is most likely that a membrane breaks which has to be repaired immediately. It costs Rs.3500 to repair it.” But the members of the different dhol tasha groups believe in working for the society. For instance, every year Gujar and the members of his troupe visit orphanage situated between Wadgoan and Sinhgad road to distribute clothes, books and sweets. On the other hand, Wagh under his Vandemataram organization has adopted the Meravane village in Velhe taluka. During Diwali, a feast is organised after Diwali for the postman, MSEB workers, Municipal workers, fire brigade personnel of the city by the organization. “These workers are on duty during the festival and do not have time to visit the pandals or take part in various festivities. It is our way of thanking them for their contributions,” explains Wagh as he signs off.

Pursuing My Career......I want to become a bank officer

Vipin Singh The student of commerce loved to solve numerical puzzles from childhood Numerical puzzles have interested me from a very young age. I used to spend hours solving them. I think it all started when my mother asked me to calculate the expenditure that we incurred in buying household stuff. Whenever she went shopping for grocery or vegetables, I used to accompany her and keep a tab on the money we spent. I maintained a copy where I used to jot down all the particulars. At the end of the month if I could save `50, it was a great achievement for me. My father was transferred out of Pune when I was in Class X. He entrusted me with the task of handling my mother’s and brother’s expenses. I became an expert in handling money. Saving is my second nature. I would rather save than spend. At the Army Public School, mathematics was my favourite subject and I scored over 90 per cent in exams. I already knew that I wanted to become a banker. So my best alternative was to pursue BCom with specialisation in banking. After Class XII, I took admission at Symbiosis College of Arts and Commerce on Senapati Bapat Road. To know more about banking, I have taken accountancy, international banking, mercantile law, direct and indirect taxes as my subjects. I have secured more than 80 per cent and above in my college exams. After graduating from Symbiosis next year, I will appear for bank probationary exams in India and abroad. I have also joined a coaching institute to help me prepare for CAT, SNAP, GMAT and Bank PO exams. Every bank has entrance exams but if an aspirant clears the Institute of Banking Personnel Selection (IBPS) test, the candidate can be recruited by 19 nationalised banks across the country. My main aim is to get placed in a nationalised bank in the country. (As told to Barnalee Handique)

Transforming the lives of street children with education

Sarva Seva Sangh provides refuge and is trying to secure a life of respect for shelterless kids Unable to bear the physical abuse he suffered at the hands of his alcoholic father, 12-year-old Salman ran away from home in Paharganj in New Delhi and boarded a train. He reached Pune railway station, which became his home. Six-year-old Shyam and his 10-year-old brother Ravi are staying at Sarva Seva Sangh for the past couple of months, whilst their mother begs for alms at the Pune railway station. They both dream of leading a life of respect, and the social centre is helping them realise it. Father Babu Kakkaniyil is the director of Sarva Seva Sangh, a registered charitable society involved in the education, empowerment and rehabilitation of needy children. Started in 1978, the organisation started focusing on the rehabilitation of street children from 1996. Over 1,600 street children, including some affected by HIV/AIDS, and children of CSWs are being supported by the Sangh. The children the Sangh is helping, were ragpickers and garbage collectors, or working at street vendors or begging on the streetside. They are children who have left home due to abusive parents, extreme deprivation and poverty, while some among them have been abandoned by their parents. The Sarva Seva Sangh provides shelter for 36 children, while others have been put up at different hostels across the city. “These children suffer from despair and low self-esteem and do not respond to normal patterns. We try to motivate them and teach the basics of personal hygiene. Used to an independent way of life on the streets, they refuse to be disciplined in the beginning. Some even run away from our home. But when they return, they bring with them more children. After all, there is always food and bed waiting for them,” Father Kakkaniyil said. The organisation aims to help these children find a purpose in life. They are encouraged to get an education and are provided books, clothes, food, shelter and medicine. The Sangh has also launched a mobile school for children at slums, pavements and construction sites. Besides the school, the Sangh also provides tuitions. The children live together as a family. Father Kakkaniyil said, “One of our students scored 88.6 per cent in Class X and another secured 78 per cent in Class XII. Some are pursuing BCom, technical education, computer courses, nursing and other streams. One of the HIV affected girls has passed her fashion designing course and has got a job. Another boy is now an account in a well-known brand in Phoenix Market City.” Helping Sarva Seva Sangh are organisations like Railway Protection Force, AFMC, YMCA, NAARI, SAARTHI and Women and Children Commissionerate.

The party destination to visit this weekend

The party destination to visit this weekend KUE Bar 4.0 at The Westin dons a new avataar... This weekend if you are looking for a place to chill and party with your friends, then hop into KUE Bar 4.0 at The Westin. The lounge bar offers you delectable finger food, drinks and music. The party destination has donned a new avatar with neon graphics on the wall, the state-of-art laser lights and a haze machine. What sets this joint apart is the look and feel of the lounge bar. It has been revamped completely and sports an international look. The 5000 sq ft spacious area has been segregated into sitting areas, bar and state-of art dance floor. It can accommodate a moving crowd of close to 800-900 people comfortably. To the left are sheer covered cabanas where low sitting arrangements have been made. Opposite is the Al fresco bar which is done up with black and crushed glass and LED lighting. The bottle of varied drinks line one side of the bar and has a special lighting effect. One of the major attractions is the seven new KUE Bar cocktails which are part of the new menu. The most thirst quenching are Lick 'n' Promise (Tequila, midori, pernod, peach, apricot, orange juice, lemon), Wet Dream (Vodka, baileys, malibu, burnt mint leaves, chocolate chips) and Quaker (Gin, campari, orange juice, red bull). Once you settle comfortably with your drinks your eyes will be drawn to the big screens put up on the both the walls of the lounge area. There pre-recorded music and fashion videos run along with the in-house music. The pulsating music is a mix of beats and tempos which has an essence of Latin and international mix of sounds. Or you can request DJ Aaron to play your favourite EDM, Dutch House or Bollywood number. No doubt the music is loud, but you can still have a conversation with your friends. The KUE bar menu has been enhanced and specially designed to give guests a delightful experience. The short but extensive menu serves only finger food available in vegetarian and non-vegetarian options. There is a live counter, for gourmet’s who would like to watch their food being cooked with apetising sauces. Available on the menu are karwari prawns, masala wedges, spicy chicken tostadas, masal potato wedges, falafel bites, enchiladas and so on. What decided to go for the potato wedges, murg ki chaat and enchilidas. The portions were large and cooked with the right amount of spices and herbs. The wait staffs quickly jotted down our requests and were back in a jiffy with our food. And there's dancing indoors or anywhere you want really. But the state-of-art dance is the place where you should be if you want to jive away with your friends on a Saturday night. The food and drinks are tad expensive. One has to shell out around Rs 2000 onwards depending on the special DJ or artist of the evening. Kue Bar also has theme nights like Wicked Wednesdays, Cosmo Fridays and Sassy Saturdays.

‘Skill-based learning is important’

“Today’s students have a clear sense of what they want. They have dreams and they try to realise their dreams regardless of what the world thinks of them. For this a need-based education system has to be introduced in schools,” said Sadhana Parasharji, head, Innovation and Research, CBSE (Central Board of Secondary Education). She was speaking at an educational conference, ‘Education for Future, Educating the Future — Future Speaks’, at The Orchid School. She stressed that importance should be given to skill-based learning and the gap between the students and the teachers should be bridged. Other prominent speaker Ganesh Natarajan, CEO, Zensar said, “What sets today’s youngsters apart is their ability to get their message across. As parents and teachers we should give importance on the 3C’s — collobration, communication and cynicism. Opportunities are there and we have to grab it, cynicism should be completely isolated.” Lakshmi Kumar, director of Pradnya Niketan Education Society and The Orchid School, said, “As an educational institute we need to reflect upon our role in the society, the type of education we are imparting to the students and whether it is relevant in today’s world.”

Trump unveils housing project in Pune

“India is a great country. The market is positive and we are planning to invest more in the country. After the new government at the centre, things are looking up. The view of the country for outsiders is positive and there will be more investors in the near future,” said Donald Trump, Chairman and President of the Trump Organisation on his maiden visit to the city, for the launch of Trump Towers Pune, developed by Panchshil Realty. Speaking about the association with Panchshil Realty, 68-year-old Trump said, “A lot of research has gone before the Trump brand joined hands with Panchshil Realty. As a businessman I always look for long-term relationships which I have found in Panchshil Realty. We knew we were dealing with the best in the country and were fairly surprised by the quality of work. Atul Chordia, chairman, Panchshil Realty, is a man with a great vision and mission. He is passionate about his work which can be seen in the construction work he has done in the city and outside.” The deal between Trump and Panchshil Realty was signed on February 12, 2012. Trump Towers Pune at Kalyanigar features modern design, lavish amenities and quality service. It comprises two 23 storey buildings with 46 single-floor residences measuring 6,100 square ft each. In the initial phase, the price per square feet was Rs 17,000 which has gone upto Rs 22,000 per sq ft. The second tower will be launched in the second quarter of next year. Asked if he was planning to contest the US Presidential elections again, Trump said, “In the last elections, I contested against Obama. He won and he is doing great work. As for now I can only say that life is great and full of opportunities. You never know what will happen next. I love what I am doing- construction and I am happy with it.”

Where luxury meets style!

If you are planning to redecorate your home, upgrade your kitchen appliances or accessorise your bathroom, then step into housl!fe at Ishanya Mall at Yerawada, opposite Poona Golf Club. housl!fe is a pioneering concept to enhance lifestyles and homes. The 30,000 square feet store is spread across two floors and stocks 32 brands and 3000 products ——a veritable delight for connoisseur. Mahesh M, CEO Ishanya and housl!fe says, “Today’s customers have a taste for the good life. Both husband and wife have careers and disposable incomes. Some people keep an income aside to accentuate their home from time to time. Today’s buyer knows how to put home décor together. Their tastes also evolve with time and they keep upgrading home accessories. We want to provide solutions to these kind of buyers.” He adds, “For a long time, we were thinking of a space where customers can find a range of home products under one roof. housl!fe is a one-step solution for all home décor needs. Our aim is to provide exemplary and exquisite products to every home in India by providing national as well as international brands. housl!fe, brand atma is driven by design, driven by brands and driven by choice,” Asked why the store is called housl!fe?, Mahesh M said, “When we meet our family and friends, the first question we ask them is ‘How is life?’ The store name is a pun on this statement.” The products are divided into ranges to suit every taste and sensibility. There is Quetzel —solid wood designer home furniture; Luxus — modular wardrobes; Ramsons — kitchen accessories; Commune — dining and sofas; Magniflex — Italian memory foam mattress; Piel Comfort — sofas; Pedro Qrtiz — sofas; Tajoma — recliners; Nosttaalgia — solid wood hand carved furniture; Durian —living room; San Marco — wall furnishes and so on. Products by Pune-based brands such as Lorange by Roheena Nagpal and Radiance Kitchens are also on display at the store. For customers with quirky and exclusive tastes, there are brands such as Peacock Life – decor and lightings, The Artist – sculptures and murals, Siwa – furniture knick knacks, Commune-dining and sofas, Nosttaalgia - solid wood hand carved furniture, etc. There is a range of upholstery too for the customer with an eye for detailing, design, colour. “To guide them, we have a team of in-house interior designers and decorators. One can also get their furniture customised according to the required setting of their home,” said Mahesh M. Prices starts from Rs. 99 for simple wall ornaments, while customised design solutions are priced at Rs 2 lakh and above.

Happiness is a place

All of us have happy spaces. Some exist in a physical form and some exist only in our minds. Five Puneites invite Barnalee Handique into theirs Everyone has a place to retreat to from the world. To replenish the soul, to rest the senses, to unleash the imagination. It could be a beloved holiday place, or a city; but more likely, it’s a place in your home which you visit with the perfectly-brewed tea. Or a book or movie that ignites the imagination with its whimsy. Or a the comforting presence of a daily member that injects you with security and optimism. We speak to some Punekars about their happy places and they share them with us. Sonam Mahajan, real estate professional, 28, Salunke Vihar Even today, when the sun shines crisply on a winter morning, I am transported to the happy place where I grew up in Jammu. I had made a nest in our tiny attic, where my mother used to store pickles and old trunks. The sun would stream through the old window and warm the room. The wind ruffled the leaves of the nearby apple tree. When the school broke for winter holidays, I would spend entire days sprawled on the woven straw mat, surrounded by stuffed cushions, reading my favourite comics and books. The reading was punctuated by stuffed cheese parathas with endless cups of tea with milk and sugar. It was a place where I used to laugh, cry and spin improbable dreams. No other space can compare to my nest in the attic. These days, driving around in my car comes close. I love listening to music while driving. The lyrics of some songs are so beautiful and touching that they transport me to a different world. I love trying new recipes. In other times, I visit the various shopping malls in the city, going through each store, picking up whatever I like. And there is also my favourite corner at Barista on MG road, where I can curl up with a magazine and a strong cup of coffee when I need some downtime. The wide windows provide a view of the sidewalks, where people stroll or swagger in a colourful pedestrian parade. Jeetu Chavan, sports trainer, 30, Wanawadi In my college days in Ahmedabad, I found refuge under the big banyan tree in the central courtyard. I found a special joy in that space. I would sit there for hours, reading and making notes when the exams were close. When I wasn’t in a mood to study, I would choose an old classic to read. Godfather by Mario Puzo was my favourite novel during those days. My attention would wander sometimes from the printed pages to the city… its broad streets and green squares, the silver glint that is the river and the bridges that cross it. As the years passed, I found other happy places where I could go when I was ebullient or down in the dumps. But I still read Godfather whenever I can; it has become my Bible. On other days, I go to play basketball at SRPF (State Reserve Police force). I also go for yoga, Taekwondo and kickboxing. A good workout always lifts my spirits. Today, Stretch Gym at Wanawadi is my favourite space. When I am tired, stressed or depressed, I head straight to the gym. My favourite nook is from where I can watch birds building nest on the bamboo grove while I work out. Watching the busy birds gives me immense happiness and inner peace. A couple of hours in the gym not only burns calories, but also rejuvenates me. Meeting other people there brings me out of my melancholic state. It helps me to take life positively and towards a new beginning. Sarfaraz Merchant, businessman, 29, M.G Road In different stages of my life, I have had several happy places. These spaces are personal islands where I spend time with myself. They help me think and reflect on my life and take decisions. Reading a good novel, listening to music and playing computer games also gives me happiness. Going for a jog in the streets gears me up for the day. Especially in the early morning, when the sun kisses the tree tops and envelops the entire earth. My favourite book Many Lives, Many Masters by Dr Brian Weiss helps me look at life positively. It initiated me into spirituality and I have read it many times since I first bought it. I go through it even now when I am down. It helps me loosen up and calm down. At present, my geographical happy space is the gulmohar-fringed terrace of my farmhouse at Sinhagad. This is the venue for many an impromptu parties; a place where my friends gather for a barbeque and beer. Over the spitting coals, the chicken roasted while the stars formed a canopy and a soft breeze lulled our senses. This was the vantage point from where I first fell in love with the city’s winter, with its swirling mysterious fog enveloping everything on its wake. I can still smell the peat burning in the fire, its red hot smouldering cheerfulness, the smell of tobacco, beer and the filmy layer that frying chips left in the air.

‘I really want to be a pastry chef’

Hospitality student Danesh Irani’s love of cookery has made him opt for higher education Cooking is my passion. To me, cooking or baking means making something different from the original. I try new recipes every weekend. I scour the local markets and grocery stores to find exotic ingredients to add to my recipes. I jot down recipes from international cookery shows, though some of the ingredients are not available in the local market. So, I replace them with my own spices and vegetables. As I have always been fascinated with food, I decided to join All India Shri Shivaji Memorial Society’s College of Hotel Management and Catering Technology (AISSMS) after standard XII. The first three terms gave me a general overview of the hospitality trade, how to dice vegetables and presentation skills among other things. From the fourth semester onwards we were taught food production, hotel accommodation, food and beverage service, marketing, law, accounts and computers. After completing my fourth term, I applied for an internship programme at Singapore Marriott Hotel and worked there for three months. During the first week, I had to observe and assist. Then, I was assigned to the food and beverage service at the hotel. I got the opportunity to make oriental dishes using different sauces, spices and herbs, and beverages. One of the highlights of the internship was assisting the chef in baking cakes, pastries and cookies. The milk, flour and cream are different there. During the bakery sessions, I learned to use the entire vanilla pod instead of the seeds. The internship taught me different aspects of cooking and baking. It made me realise what I really want to become is a pastry chef. After completing my graduation this year, I am planning to go abroad for my masters’ degree and pursue a special course in baking. Those who want to make a career in this industry must love food. It is a liking for good taste and one must also acquire the skills to cook up dishes that can pamper the palates of other people, that will ensure your success.

To suffer & endure... a haemophiliac’s life

Each time Siddhesh Sutar has a bleed, he has to travel six hours from his village to be in time in Pune for his life-sustaining shot — a vial of anti-haemophilic factor (AHF). Sarvesh Gaikwad, the 11-year-old son of a peanut seller, can only crawl. Dr Sunil Lohade, his physician, suggested corrective surgery following which he can straighten his right leg. The operation was risky and was costly as the boy required more than 10,000 units of AHF. This is the common story of adversity and pain for most of the people with haemophilia (PWH) in interior villages as they are still unaware of the disease and have no access to proper treatment. Haemophilia Society of Maharashtra (HSI), Pune Chapter, has been helping people with a genetic bleeding disorder for 22 years. The society locates undiagnosed persons with haemophilia, provides anti-haemophilic factor (AHF) besides educating and counselling PWHs and their families. It provides AHF at Rs 7.25 per unit against the market rate of Rs 25. Every week around 3,000 units of AHF are procured from Hemophilia Federation India (HFI), Delhi for the city centres. Following the society’s sustained efforts and a PIL filed against the Government of Maharashtra, free AHFs are being provided by the government since last month. Their widespread public awareness has led to over 450 registered PWHs at its various centres, around 25 walk-ins every year plus a couple of outstation patients. HSI Pune Chapter president Rashid Lilani said, “The primary symptom of an internal bleed is uncontrolled, spontaneous bleeding in different parts of the body. The bleeding happens at the spaces between joints resulting in pain and swelling.” Fresh frozen plasma has to be injected to check the internal bleed in PWH that may give rise to severe complications. This plasma is the liquid part of the blood (plasma) taken from a donor and frozen for later use. “The treatment is less expensive than donated and recombinant factor concentrates. As very large volume of fresh plasma is required to provide enough clotting factor to prevent bleeding and this amount of plasma is not easily kept at home, Cryoprecipitate (concentrated frozen plasma) can be used as it contains all clotting factors and fibrinogen used to treat clotting problems,” Lilani said. The society’s five chapters (Mumbai, Kolhapur, Nagpur, Aurangabad and Pune) are spread across Maharashtra with the city having three haemophilic treatment centres at Lohade Hospital in Chinchwad, Noble Hospital in Hadapsar and the Sahyadri Hospital in Kothrud. Dr Sunil Lohade said, “When a patient walks in to one of these centres for the first time, we take routine tests and provide the initial treatment. Major cases like fracture or surgery are referred to Noble Hospital or Sahyadri Hospital.” But these treatments are costly. A fracture requires 10,000 units of AHF, while a brain bleed may require around 20,000 units. If the PWH has to undergo surgery, he will require the prescribed units of AHF plus pay the hospital dues and physician’s fees.

The call of the mountains

Picture-perfect Leh-Ladakh as seen and experienced by Ranjeet Jagtap The snow-capped mountains looked alluring from the distance. Especially when the morning sun rays-kissed the mountain tops, basking the vast plains and the entire landscape in a golden glow. Grey clouds loomed in the distance, shrouding pur view of the mountain peaks. We were in Ladakh and the rest of the world seemed far away. The journey from Manali to Leh was breathtaking and unfolded many surprises. The plan was to stop for the night at Sarchu which was 13,000 feet above sea level and proceed to Rohtang Pass the next day. As the car crawled up the serpentine road, we passed a number of streams, trees laden with apples and wild flowers peeking out of crevices of rocks layered with moss. The thick mist rolling down the mountains curled through the trees and enveloped the entire terrain. The journey beyond Rohtang was in almost complete silence. The road was partly concrete and the only sound we could hear was the wind rustling through the tree tops and the rumble of tyres as cars passed by. Very soon, the green valleys and mountains were replaced by smears of brown and rust, with snowy peaks in the background. Driving along the meandering Bhaga river, we crossed Thandi and Jispa villages and began our ascent towards Baralach La, which is at an altitude of 16,500 feet. The roadside was dotted with white Chortems (Buddhist temples) and prayer wheels. We stopped to take pictures of the beautiful Chortems. The journey transported us to a different world. When we reached the picture postcard Leh, the village resembled a sparkling jewel in the snow. En route to Leh, we stopped at the Stok palace on the Leh–Manali road. From here, we could see the tallest peak in the Ladakh range, Stok Kongri. We passes Buddhist centres of learning called ‘gompas’. We processed towards the Khardung La pass which is 18,500 feet. The highest motorable road in the world. We also visited Pangong Tso lake, 15,000 feet above sea level, a must-see destination. On the way, we traversed one of the highest passes in the region, Chang La. On our last day in Ladakh, we visited Kargil road and magnetic hill. The Basgo monastery is a UNESCO heritage site. With its breathtaking vistas, the pristine and serence ambience amidst the snow-caped mountains, a trip to Leh-Ladakh is an unforgettable experience, as one leaves the everyday world behind and enters an enchanted land. (Ranjeet Jagtap is the Vice President, Business Development, Golden Sparrow Corporation. Travelling, photography and painting are among his passionate pursuits.)

Wooing women with their culinary skills

These new generations ‘gastrosexuals’ flaunt their culinary skills to win their women’s heart With more women becoming independent, confident and self-driven, they desire men who can help out in the kitchen. A quality meal is what impresses them more than flowers or compliments. TGS Life speaks to three Puneites about their cooking skills and what delicacies they prepare to win their women’s hearts. Raaihul Bhuyarkar, fashion designer I love to cook at least one meal every day as it relaxes my mind and body. Cooking is actually a more rewarding and creative form of domestic contribution than other chores. I check the recipe on the Internet and compare it with different cookery books. I try to prepare something new or modify a tried and tested dish. It is challenging to master a particular dish. Once the recipe is finalised, I source the ingredients from the nearby market. I do goof up sometimes with spices and herbs but balance the taste by adding extra alcohol and other ingredients. I mostly prepare continental dishes such as salad, soups and pasta. I surprised my wife Arti by cooking an elaborate meal after just one month of our marriage. That night I made tomato soup, fresh salad and baked a dish consisting of mushrooms, thyme, garlic, black pepper and olive oil. Everything turned out well and the spread was just out of the world. I had placed a couple of candles at the centre of the table to give the romantic effect. Arti was touched by my gesture. Raaihul’s secret weapon: When in doubt, add more alcohol.

Harsh Todi, IT professional I think cooking is a macho pursuit and men are perfectionists when it comes to this particular skill. My friends and I pick up pots and pans and whip up four meals a week. It used to be a necessity when we were bunking together in a PG accommodation as restaurants were closed when we returned after work. Many nights we had to go to bed hungry. I learnt to boil eggs, cook noodles and make tea, and found that cooking was fun. Slowly, I started cooking rice and vegetables, and today I can cook up the most delectable dishes. Last Sunday, I tried a simple traditional Indian cuisine for my girlfriend Ekta. Keeping in mind the rainy season, I cooked a dum biryani for lunch and served it with pineapple raita, which is a cooling and refreshing side dish for any meal. I like to use freshly ground spices, tomatoes and lots of onions as the flavour of these components is the hallmark in this dish. For the raita, I used tinned pineapples mixed with creamy yoghurt and garnished it with a dash of cumin, black pepper and green chillies. Other than main dishes, conjuring up mouth-watering side dishes is my forte. Harsh’s secret weapon: Freshly ground spices which he sources it from Shivaji Market at Camp. Jeet Rai, trading consultant Before preparing a dish, dicing vegetables in correct proportions is very important. The size of cut vegetables affects the cooking time and taste of the dish. For salads, I cut tomatoes, cabbage and cucumbers in different shapes and sizes. While cooking pasta or any Italian dish, I roll up two or three leaves of basil before cutting them crosswise. I finely chop onions and garlic when I am cooking mince pies or mutton curry. Cutting vegetables is an art and I love every bit of it. I am also very fond of fresh fruit and salads. As my girlfriend Prema and I are health conscious, coming up with different salads with unusual dressing that are calorie free is a big challenge. My partner was amazed when I made her a Caesar’s salad for the first time. I had to tell her the list of ingredients to convince her that it was not ordered from a restaurant. Now she pesters me all the time for a fresh fruit or an exotic salad. I keep the dressing light for salads. I usually procure it from the nearby grocery stores or, if time permits, I concoct it at home with olive oil, avocado, walnut and pepper with a dash of salt. Jeet’s secret weapon: Roll basil leaves before cutting them crosswise.

This year’s 28-day racing season is packed with sponsored races, high prize money and much more

Pune race course is galloping into big league

Pune’s 28-day racing season began on the right track in many ways on Thursday. The Royal Western India Turf Club (RWITC) has spent Rs 3 crore for re-laying the track that has been re-laid and multi-layered to convert it into a monsoon track. “We have taken care of the minute details,” said RWITC chairman Vivek Jain. The work of laying the six-layered track with proper cambering began in November 2013 and was completed a couple of months back. Fresh irrigation pipelines have been installed at the course. The other renovations include refurbishing the spanking new VIP lounge, improved signages and electronic display boards, besides carving out 6,000 sq ft for the first enclosure for audience. The judge’s box will also be moved higher, closer to the private boxes, giving ample viewing space for members near the winning post. A large LED screen will also be placed across the track. “The prize money payout is expected at about Rs 11.5 crore, and probably the highest for a monsoon racing centre in India. The performance incentive payable to owners at 30 per cent is now also payable to fourth placed horses. The payout will be over Rs 2 crore on the enhanced stakes sanctioned last year. The RWITC remains most appreciative of its contributors and partners who add a special dimension to the sport,” said Jain. Among the other races, the ‘Nanoli Stud Pune Derby’ and the ‘Signature Premier Indian St Leger’ will continue as Pune’s Grade 1 races. The Pune Derby has become synonymous with Nanoli Stud who would be sponsoring Western India’s first classic for the new crop for the record 18 years in a row. The Dhunjibhoy family will, as, always, sponsor the Sprint Million on the same day, as an added bonus. The Derby weekend will also feature the popular Oktoberfest for the fifth year. The Indian St. Leger will give an added dimension and is sponsored by RWITC’s biggest contributor, the UB Group, with 2.1 million in added money. The race would be the run on the last Sunday of September. The prize money is highest in India of all monsoon races which take place at Mysore, Hyderabad, Kolkata and Mumbai. Over 20 races, including the Pune Derby and Indian St. Leger will carry a minimum prize of Rs 1 million. The minimum prize money for Grade 3 races has shot up to Rs 1.5 million and Rs 2 million in Grade 2.

Pune’s special bond with the North-east

A lot can be done to strengthen the special bond that Pune has with the North-east, says Barnalee Handique While touring in Kohima and the remote district of Wokha in Nagaland a few years ago, a Pune journalist was wonderstruck when so many Nagas spoke warmly about Pune. For many a local Naga, not just in Kohima but in the villages of Wokha and Mokokchung districts, memories of Pune came flooding back with references to the colleges of Pune, the prominent roads, localities and eateries such as Vaishali and Roopali. Pune holds a special place for them and pune city in return, has lots of scope to strengthen its bonds with the far-off North-east. Education is the single biggest reason why people from the north-eastern states come to Pune. Having taken a liking for the city, many stay back after securing a job. This was what brought Vaswati Hazarika, an undergrad student from the Symbiosis School of Economics to Pune. “Although there are reputed institutes in Assam, the atmosphere there has not been too congenial. Plus, exposure is better here.” Richard Barooah, VP, business operations, RIMC- the international hospitality chain, says, “The confluence of education, culture, history and sports was one of the main reasons that made me move from Mumbai to Pune. Moreover, the air about the city is very infectious that allows me to work and chill at the same time.” NGOs like the Asomi Organisation, Northeast Community Organisation, Pune and Sarhad are working for the Northeast communities in the city. Rajib Borkataki, who heads the Asomi Organisation with the help of his colleagues, organises many cultural activities like ‘Bihu’ (Spring festival), Northeast festival (in collaboration with Heinrich Boell Foundation, Khublei and Zuban books) Republic Day function and other such programmes. On the other hand, Rock Lungleng, the moving force behind the NOEP, regularly organises presentations, cultural events and football matches for the Northeast students in the city. The NGO Sarhad, which is focusing on students from Kashmir and the Northeast, has 15 students from the northeast at its school at Katraj. Sanjay Nahar, the founder of Sarhad, says, “This school and college were established with the purpose of providing education to these students. The girl students of the institute can avail of the ‘Sharmila Irom scholarship’. The NGO also organises numerous cultural and social activities. Every month, under the special programme ‘Call of Brahmaputra’, talks, presentations and seminars are held. One factor influencing migration is the disturbance in the region. Says educationist Dr Triveni G Mathur, “This region is still developing. The erupting ethnic struggle hasn’t been brought under control. The education sector is suffering. Due to the ethnic strife, the people have suffered the consequences. The Northeastern states have been lagging behind economically and in all other spheres.” She feels that there should be a vision, a blueprint for development and economic growth in states. barnalee.handique@goldensparrow.com “The girl students of our institute can avail of the Sharmila Irom Scholarship.” —Sanjay Nahar, founder of SARHAD NGO

When music and visual art meet

Pune based classical vocalist Priyadarshini Kulkarni revolutionises the presentation of an ancient art form Priyadarshini Kulkarni is an innovative Hindustani classical vocalist from the city who fuses two art forms simultaneously — music and miniature paintings. Talking about her unique performances, Priyadarshini says, “Art forms borrow from each other; there is interdependence between them. They are attached to human life. The miniature paintings are illustrations of puthis or scriptures. In the same way, paintings have been inspired by classical ragas which are a medium of expression.” Priyadarshini has performed at the Bharat Bhavan in Bhopal, ICCR (Indian Council for Cultural Relations) in Delhi, at the Shri Shankarlal Music Festival in Gwalior, the Tansen Samaroh (is held right in front of Tansen’s tomb at Gwalior MP) and the Malharotsav (Malharotsav is the special event on Raga Malhar to celebrate the monsoon, held at Chandigarh) to name a few. Recently, she conceptualised and presented a series of episodes based on Indian classical music for the Doordarshan national channel. Priyadarshini who belongs to the Jaipur Atrauli gharana of Hindustani classical music lives in Large Nagar area of Pune with her family. In her early years, she was trained by her mother who was an amateur singer. Pt Nathrao Neralkar of Aurangabad initiated Priyadarshini in performance oriented training. For specialised gharana music she received training from Pt Rajshekhar Mansur, the son of Pt Mallikarjun Mansur of Dharwad. In her concerts, the 47-year-old classical vocalist presents a theme and juxtaposes her recital with audio-visual images. For instance, if she is presenting Raga Malhar, it is accompanied by paintings, photographs and short film clips of the season. “Different art forms such as paintings, music, sculpture, are interactive. There is so much that can be taken from various art forms. It is like adding a dimension to a concept,” she says. Traditionally in a concert, ragas are presented considering their samay chakra or time cycle. She says, “Tradition will continue to flow only when musicians think a little bit out of the box. Shift in a society’s lifestyle demands a few modifications in presentation. A concert can be made compact. To make it more interesting, experiments such as fusion of art forms are being explored.” But Priyadarshini feels one must experiment without diluting the art form. It is imperative to understand the history of music and then think out of the box. And this is where she wishes younger musicians would channel their energy, instead of lifting tunes. Priyadarshini wants new age musicians to explore different art forms, fuse them together and compose something new. In her opinion, it is very difficult to retain the focus of the audience. “To make it interesting, the presentation should be changed and new elements should be incorporated. Artistes such as Zakir Hussain and Trilok Gurtu are doing great work, but the pioneer of this fusion effort of Pan dit Ravi Shankar.” Her first concert on the simultaneous presentation of two arts — ‘Abhivyakti an expression’ was staged in 2009 and had an audience of 5,000 at a youth festival at Powai. Later a number of concerts were held under the aegis of the ICCR and other prestigious platforms of art and cultural centers. Priyadarshini is also a founder and trustee of a cultural trust which works for the cause of music and traditional arts.