I know… You don’t feel the pain anymore! The wounds inflicted are still raw and the severe beating continues. Your back is lacerated…old wounds are yet to heal and new ones are leaving its imprint. It doesn’t affect you! The words are always the same…. have always been. The accusations endless! The berating goes on and on.. until the silent blows murders your sanity and your life’s energy is sapped. The hollowness … the empty feeling pervades your whole being. You are awake, but not conscious. All you wish for is to lie down and wait for the shroud of silence to engulf you. And, you have been trying…. You have been trying to put your thoughts into paper. Words fail! Pen poised.. you think about the time when it all started. The images and thoughts flash through your mind. You try to dwell on those moments and it brings a smile to your lips. Slowly, tumultuous thoughts take away those moments and your heart grows heavy. You shake out of the reverie and have decided to be immune. To shut your ears to the outside world and bottle up your feelings. It has always been like that… from the start… you knew it…. Still, you have decided to keep walking… I know…. Life hasn’t been easy! There have been good as well as bad times. You have fallen down and have stood up again. I know… One day you will overcome it. You will be strong enough to stand alone….. The drone continues.. . your mind seeks the memory of the sunny glade and the misty mountains where you had once been. Remember those early mornings, when the fingers of fog curled through the roots of the trees and made its way up to the sun kissed valley… You smile….

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.