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.