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.