chennai spice | march 23rd release
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Chennai Spice is our very own weekly newsletter about Chennai and thereabouts, that celebrates Chennai and all it's spice. Subscribe just by writing in to us at [email protected] now!TRANSCRIPT
CHENNAISPICECONTENTS
4 ROMANCE YOUR SOULwith Regina.
5 EVENT & EXHIBITIONSaround Chennai this week.
Monisha Gidwani, CEO, Vimonisha Private CollectionsINSPIRING ENTREPRENEUR8Chitra Viswanathan talks about the Kanchipuram Idli’s global influence.TRADITION BECKONS | Session II15Linu Paul’s Pav BhajiLINUS KITCHEN16Chennai Food Guide Premium Restaurant Feature - SPOONBILLCS - CFG PREMIUM RESTAURANT17Chitra Viswanathan talks about Raitas.CHENNAI SPICE COOK’S TIPS24Rama Krishnan, CEO, Pizza Republic. analyses Indian Cuisine’s principles.INDIAN CUISINE - A PRIMER25
Learn & Play with AIMAART & CULTURE31by Pinky PunjabiTAROT WEEKLY PREDICTION27
How you choose to behave has nothing to do with anybody else and everything to do with you. Do you know that? I didn’t but I do now.It was a Friday afternoon. Working as a college administrator, I had an encounter with a professor. It began when I overheard a department secretary address him as Mr. X instead of Dr. X. He arrogantly reprimanded her in front of me. I f ired back a snide comment in her defense and was immediately embarrassed that I had done so. I quickly rationalized my behavior and hurried off to my off ice. When I returned Sunday evening from a weekend getaway, I found a lengthy email from Dr. X chastising me. Of course my initia l reaction was anger. My egocentric pride justif ied my actions. Starting down the well-worn path of victim, I began a scathing reply, all the while thinking, He started all this by being such an arrogant ass. He may have a Ph.D., but he lacks the basics of civility. How in the world is he able to rationalize blaming me for his rude, condescending behavior? Suddenly, something deep within me shifted. I was not able to continue. Within my honest heart of hearts, I knew the time had come to address some hard truths about my behavior.
Romance Your Soul with Regina
connect
SESSION - IV
Regina Victoria Cates, a transformational author and
positivity junkie, inspires tens of thousands of people every day
to live lives of limitless possibility. Through her Los Angeles–
based company, Romancing Your Soul, she guides people to
lead with their hearts. Now with the debut of her first book,
Lead with Your Heart: Create Deep Relationships,
Avoid Problems, and Make Life Easier, Regina is
reaching out to a wider audience. Had I treated him as I want to be treated? No. Did my rudeness accomplish anything positive? No. Would I feel better now if I had chosen not to engage in the f irst place? Y es.I stopped to deliberately ask these questions. That, combined with genuinely wanting to know the answers, was the jump start my heart needed to at last overrule my defensive and offended pride. Through candid self-evaluation I acknowledged my anger was, once again, not about another’s behavior. Choosing to take disappointment out on someone else was not assuming responsibility for my actions. In spite of the familia r ways I tried to project my resentment and frustration onto Dr. X, the magnif icent “aha” was realizing it was my guilt pointing the f inger of blame in his direction. Exploring the guilt, I discovered it was rooted in shame for once again putting my angry, insecure, and immature side forward. I was really mad at me for not controlling myself. How you choose to behave has nothing to do with anybody else, and everything to do with you. People may be rude, insulting, condescending, slanderous, or deceitfu l, and yet their behavior is a ref lection of who they are. How you behave in response is a ref lection of who you are.
04 | CHENNAI SPICE | MARCH 29th 2013
facebook.com/romancingyoursoul
The ever popular Vimonisha Private Collection brings yet another first
to the city of Chennai-the season’s best fashion wear, jewelry and
accessories with the Indian Summer 2013 exhibition and sale at the
Hotel on 4th and 5th April.
35 established, successful and popular designers have been
especially chosen to showcase and exhibit their creations at this
exhibition. Chennai ladies will to get the opportunity to meet and buy
at “direct from designers prices”.
Creative Conversation on ‘Bhava - the Emotional Appeal of Music’,
by Saketharaman.
Vimonisha Indian Summer Designer Show
Hamsaa Creative Conversations
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& EXHIBITIONSEVENTS
April 4th & 5th 2013 11:00 am - 8:00 pm Friday, March 29th 2013 6:00 pm - 8:00 pm
CONNECT: +91 98200 43549
CONNECT: facebook.com/events/464516743616388/
My Fortune-Chola Sheraton, Chennai Aarkay Convention Center, Mylapore
One Night Sleep Over Camp on effective communication:
Leadership through effective communication. One Night Sleep over
at School of Success. A visit to Chowki Dhani; Beach Throw Ball and
More! Age: 5 years and above.
Price: Rs. 3000/- (All Inclusive!)
School of Success, an organization that conducts transformational
programs for children has put together some really exciting sleep
over camps this summer. SOS has been working with children over
the last ten years with more that 9000+ children till date: Its key
focus is LEADERSHIP FOR KIDS.
School of Success Residential Camps!March 30th & 31st 2013
CONNECT: +91 97899 06146
School of Success - R A Puram
How to Get From Where You Are To Where You Want To Be by Taking
Action on the Success Principles.
The Success Principles is a roadmap for anyone striving to achieve
their professional and personal dreams.
Based on Jack Canfields hugely successful book The Success
Principles, the program will take you on a journey so that you tap into
your creativity and utilizing the Success by taking action.
Principles to find your true purpose, find new ways forward and deal
with life in a more effective way.
Latha Rajinikanth and The Ashram Group of Institutions bring to you
Vaibhav Mela & Vaibhav Food Festival. A Grand Carnival Showcasing
the beautiful culture and traditions of India, with lots of activities,
performances, folk arts and also shopping zones!
Vaibhav Food Festival - Varied and delicious food not only from
the traditional kitchens of India, but also showcasing cuisines from
around the world.
“LIVING THE SUCCESS PRINCIPLES” by Jack Canfield
Vaibhav Mela & Vaibhav Food Festival
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& EXHIBITIONSEVENTS
Friday, March 29th 2013 9:00 am - 1:00 pm March 30th & 31st 2013 10:00 am - 8:30 pm
CONNECT: facebook.com/pages/Vaibhav-Mela-Vaibhav-Food-Festival/462811917123851
The Leela Palace, Chennai Raghavendra Kalyana Mandapam, Kodambakkam
Karthick Iyer, an amazing upcoming talented musician will be at the
Alwarpet studio this Friday, to dazzle you with his performance. An
amazing musical evening is in store, do join.
Karthick Iyer’s Electric ViolinFriday, March 29th 2013 6:30 pm onwards
CONNECT: facebook.com/events/169488486541211/?ref=2&suggestsessionid=75b44a77b6cc4ee7c12cecadb6f6efcf
136.1 Yoga Studio, Alwarpet
07 | CHENNAI SPICE | MARCH 29th 2013
& EXHIBITIONSEVENTS
Join us at the Alliance Francaise auditorium on March 31st at 7 p.m.
for a show featuring the entire theatre community of Chennai! 12
performances on the same stage! Performances of 10 minutes each
by individual actors & actors from various teams.
World Theatre Day 2013Sunday, March 31st 2013 7:15 pm
CONNECT: +91 95661 65273
Alliance Francaise auditorium
Office located around Anna Salai? This one’s for you! Flash your
ID and avail a special flat 25% off for lunch on your food bill and
beverage of your choice only at the Courtyard by Marriott, Chennai!
Salaam to SalaiAll April 12:00 am - 3:00 pm
CONNECT: +91 44 6676 4000
Paprika, Courtyard by Marriott, Chennai
Conducting an Event? Drop us a mail with details and get featured here.
Write to us: [email protected] out to our 15000 subscribers now and YES like all things good...it’s FREE!
The Mandolin Brothers - U Shrinivas & U Rajesh
The Indians who mastered the Italian without learning a single word.
We welcome you all to Art@Edge for an evening of interaction with
the very talented brothers. Looking forward to some interesting
participation. Kindly RSVP to block your seats.
Registration fee of Rs.100/- is payable at the venue.
The show begins at 6 pm, so kindly arrive by 5.45pm for us to start
on time.
The Mandolin Brothers Saturday, April 6th 2013 6:00 pm - 8:00 pm
Edge Design House, Adyar
connect facebook.com/romancingyoursoul
08 | CHENNAI SPICE | MARCH 29th 2013
INSPIRINGENTREPRENEURMONISHA GIDWANICEO, Vimonisha Private Collections
CHENNAI SPICE FEATURE
MONISHA SAYS
“I guess a happy mom makes happy kids, so it’s better that I spent less time with them, but smiling and laughing, rather than the whole day just feeling sorry for myself for being stuck with babies at home!”
09 | CHENNAI SPICE | MARCH 29th 2013
When and where did you begin your career?A. I began my career in marketing and product management as a management trainee soon after my MBA with Arvind Mills and then with Zodiac. So I have been in the garment industry for years, handling marketing and branding.
How did Vimonisha conceptualize? A. It was started by my mother Vimal, who ran the gallery on Khader Nawaz Khan Road, and invited designers from across India to do exhibitions with us. It was a very new concept in those days, which required a lot of convincing and selling- people couldn’t understand that they could leave their boutiques and stores in their cities like Mumbai, or Delhi and come for a three day show to a gallery in Chennai. She had to actually sell Chennai more as a city than the gallery itself!
How and when did you venture into this? A. Well, after my first child was born, I knew that there was no way I could go back to a 9 to 9 job…. So I started putting together little shows at the gallery before every season... little did I know that the exhibitions
would be such a runaway success, and that I would be working 24 hours… with a baby in one hand and my laptop in the other…..it was all the way we did the promotions, marketing, branding for our clients and the warmth with which we handled every show- I guess the persona of my mom and I reflected in our shows- the ladies would wait for a Vimonisha exhibition- a lot of camaraderie, and cheer and positive vibes always flowed between designers, buyers and us!!
Were there many players in the same field when you started out? How has the market scene changed from then to now? A. No, there was practically no one… so we could carve a niche for ourselves...now things have evolved- it’s much easier to sell Chennai as a fashion destination, and much easier to get ladies to come to our shows, as they see so many every day- it’s not a new concept anymore
Any learning from competition that you would like to talk about? A. Of course- it keeps us on our toes- we constantly update our database, our advertising and make our events bigger and better. We have now
INSPIRINGENTREPRENEURMONISHA GIDWANICEO, Vimonisha Private Collections
CHENNAI SPICE FEATURE
connect www.vimonisha.com/
10 | CHENNAI SPICE | MARCH 29th 2013
moved from the gallery premises to 5 star hotels to accommodate the designers and the buyers, I travel all over the country to spot the right designers and the right talent that will fit well with our buyers, and we make sure we don’t leave any stones unturned when it comes to promoting our designers and reaching out to the ladies of Chennai. They get personal invitations from us, loads of gifts to keep them pampered, and competition has taught us how to blend the popular favourite designers with the new ones that enter the south market, so that each show is exciting in its own way.
What is Vimonisha Boutique all about? A. Vimonisha Exhibitions is about promoting new talented designers, helping them build their market and their brand in Chennai and introducing Chennai ladies to the newest and freshest of fashion each season.
What do you typically tell people when they ask you what you do?A. I tell them I have fun meeting people the whole day- for me coming to
Chennai every season is basically coming home, because I am a Chennai girl myself … so it’s lovely to meet old school and college friends, my parents friends, their daughters, daughters in law, my ex colleagues etc…. it’s a two day fun affair or retail therapy and more important laughter and bonhomie!!!When all the designers go back from Chennai with a hug and “see u soon Monisha” I know that it’s been a successful show, because of the warmth and friendship of the Chennai ladies radiates through the show and this is not seen in other cities…
Were you always involved in design? A. I m not involved in the design really, I just identify good design… my job is to promote and market it well and evolve and modify it to suit the Chennai tastes. It is important to understand the consumers tastes and tailor make the product to suit the market. There is no point in giving the ladies what they will not accept. So I counsel the out of town designers many a time, as to what to bring to Chennai.
Why did you choose Chennai to set up base? A. Because it’s my home town, and I love coming here….and it has tremendous potential in terms of fashion and industry.
connect www.vimonisha.com/
INSPIRINGENTREPRENEURMONISHA GIDWANICEO, Vimonisha Private Collections
CHENNAI SPICE FEATURE
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Who or what was the inspiration behind starting Vimonisha? A. Well, my mother really… she is the one who started this concept.
How did you go about setting up Vimonisha? A. We used to visit stores and designers and invite them to Chennai… and they would say- why Madras??? In those days, then there was this huge presentation of the city and what it had to offer- it was an uphill task in those days. When I joined the business, my mom had more or less established herself and the brand Vimonisha- my job was to expand and take it forward…
How many employees did you start off with? A. Just a caretaker who would open and close the gallery….
What specific media did you use to market Vimonisha during launch and thereafter?A. Pretty much The Hindu… I always tell them that I owe our success to them….they are pretty much the spoken word when it comes to
opinions, so we bank on their good will, apart from that we market through various websites, electronic media and most importantly good word of mouth. One happy client will always tell at least one- but one unhappy one will tell a 100- so we try our best to bend backward and please them all!
What were the three most important things under consideration to get your business up and running? A. The market potential, our reputation in the city and the time we were willing to give it. For my mom it was her second baby- she worked all the time- I’m pretty much the same in that respect- I have learned to multi task as a home maker, mom and career woman.
How does your business model work? A. Well, we charge a fee per designer, and depending on how many designers we have per show, we put al the fund into a kitty and spend on the promotion- it’s as simple as that.
connect www.vimonisha.com/
INSPIRINGENTREPRENEURMONISHA GIDWANICEO, Vimonisha Private Collections
CHENNAI SPICE FEATURE
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What’s the biggest thing you struggle with as an entrepreneur? A. How to please them all…. I like to see happy faces leaving our exhibition- whether it is a designer who has come from a far off city to sell her range or whether it’s a customer to buy it- sometimes it’s not possible to please them all, as people’s expectations are different.
What role does leadership play for an entrepreneur? How have you demonstrated this with your team? A. You have to show them how it’s done and that you can do it too. In our team there is no boss and no assistant- credit is given to the person who does the job!
What according to you is your USP when there are already so many boutiques around vying for attention along with high end Multi Brand outlets? A. Understanding what the customer wants and giving it to her. The Chennai client is very different from others, has to be understood and catered to in a different way-which we have learnt over the years
If I called three designers who have worked with you, how would they describe you? A. As reliable, frank and more a friend than a business associate,
Do you showcase only established designers? A. Not at all, we promote new gen next designers too- in fact take special effort to promote them
Who are the likely possible partners or professional service providers you would recommend every entrepreneur who would like to step into your industry should work with? A. It’s too soon to say as the media dynamics keeps changing all the time.
What do you consider to be your greatest achievement? A. Having put together more than 75 shows in 10 years
What’s your most memorable experience as an entrepreneur? A. When my designer clients say things like “to us Chennai is Vimonisha”” we go there because of her…”
connect www.vimonisha.com/
INSPIRINGENTREPRENEURMONISHA GIDWANICEO, Vimonisha Private Collections
CHENNAI SPICE FEATURE
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How has the digital media advent helped you? Do you have a website or a portal through which the designers can reach out to you? A. Yes – www.vimonisha.com . It gets us enquiries every day which is heartening to see
What does a day-in-the-life of Monisha consist of? A. Well, I’m up at 430 am to pack my elder daughters breakfast and lunch as she is training for the nationals in swimming and has to report for her swim at 530 am. I think a dedicated and disciplined family raises dedicated and responsible kids, so sometimes she surprises me with her hard work and dedication to swimming 4 hours or more a day… , after kids are off to school I hit the gym and then work till the kids are back from school. After that, it’s the usual mom routine of extracurricular classes and studies. My husband and I love parties and friends so maybe thrice a week its movies and dinners with our friends which is the best way to unwind!
What has been your greatest professional success and your biggest setback? A. Well the fact that we have done more than 75 shows in a span of 10 years. It’s not easy bringing 50 designers together under one roof. In terms of setback, usually bad debts sometimes …
What does family have to say about it all? A. I don’t think I would have done this if it weren’t for the men in my life- my dad and my husband- they both used to see me very upset that I wasn’t working soon after I delivered my first baby- both urged me to do something on my own for my own peace of mind and self worth
Tell us about a time when the going got really tough.A. Well, there were times when I would board a flight to Chennai with one wailing small baby in one hand and leaving behind a small sick 3 year old in Mumbai – my elder one at home. It was tough because if I had committed to do a show , and designers were coming to Chennai
connect www.vimonisha.com/
INSPIRINGENTREPRENEURMONISHA GIDWANICEO, Vimonisha Private Collections
CHENNAI SPICE FEATURE
14 | CHENNAI SPICE | MARCH 29th 2013
based on my guarantee, I jolly well be there myself to make sure things happened the way they should…. It was a tough couple of years when the girls were really young- they are still little- 8 and 12, but are supremely independent and tough because of the way they are brought up. Even now my elder one is in the middle of exams when I will leave for Chennai- each day is a struggle, but when you look at what the hard work and self-sufficiency teaches you, it’s well worth the effort
Looking back, what’s one thing you would do differently?A. Well, maybe I could have started when my kids were a little older instead of when they were just born!!!
That way I would have had more time to change diaper. But then again that never gave me much joy, so I guess a happy mom makes happy kids , so it’s better that I spent less time with them but smiling and laughing rather than the whole day just feeling sorry for myself for being stuck with babies at home…..!!! I’m a strong believer in quality over quantity…
If you could offer a first-time entrepreneur with an innovative business idea only one piece of advice, what would it be? A. Have conviction in your dreams, dream real, and be prepared to work hard every single day...more important have the fire in your belly to excel.
What creative things do you do to develop a likeable company culture? A. We believe in customer delight over customer satisfaction- everyone should go back happy and joyously surprised – including our staff!
How do you think being an entrepreneur has turned you into a better person? A. It makes me appreciate money, hard work, the people at the lowest rung of the ladder who are crucial to the success, it teaches me modesty and a respect for people who are willing to work hard and live their lives honestly.
connect www.vimonisha.com/
INSPIRINGENTREPRENEURMONISHA GIDWANICEO, Vimonisha Private Collections
CHENNAI SPICE FEATURE
CHENNAI SPICE | FEBRUARY 23rd 2013 | 15
15 | CHENNAI SPICE | MARCH 29th 2013
Tradition Beckonsby Chitra Viswanathan
CHENNAI SPICE YUMM SERIES
SERIES - II
Kanchipuram Idli - now enjoyed all over the world !Raw rice - ½ cupBoiled rice - ½ cupUrad dhal - 1 cupPepper - 1 tspJeera - 1 tspHing powder - 1 tspDry ginger powder - 1 tspCurry leaves - fewOil - 2 tbspGhee - 2 tbspFruit salt - as given, belowSalt.Mustard seeds - 1 tsp
METHOD:Soak rices & dhal together for 4 hrs.Grind coarse & keep for 8-10 hrs Food processor is ideally suited for this grinding,Coarsely powder pepper & Jeera & add. Add hing & dry ginger powders.Heat oil & ghee, temper mustard seeds, chopped curry leaves & add.This is usually steamed in a single round vessel as a single idli – about 5, 6” high.If you so wish, you can steam in 2 round vessels one kept over the other so that each idli will be 3” high.Adjust the dough to idli dough consistency.Keep the steamer ready, boiling & grease the round vessels.Add fruit salt, at the rate of 2 level tsp for 3 cups dough.Whisk the dough very well, immediately transfer to greased vessels & start steaming, as you do idlis.This will take 35-45 mts to cook completely. Insert a skewer, if it comes out clean, the idlis are done.Remove from steamer, cool. Transfer to a plate & cut like cake pieces.Serve with coconut chutney or any green chutney.The idli will be soft on its own,but the addition of fruit salt gives it a very spongy & porous texture.This preserves well for 2 days.
Pav Bhaji by Linu Paul
16 | CHENNAI SPICE | MARCH 29th 2013
Ingredients1 onion (chopped)
2 tomatoes (chopped)
2 medium potatoes (boiled and mashed)
1/4 cup green peas (shelled, boiled and mashed lightly)
1 small piece ginger (about 1 inch)
5-6 garlic cloves (medium sized)
2 tablespoon oil
2 green chillies (chopped)
1 1/2 tablespoon pav bhaji masala (I used Everest brand)
Salt to taste
3 tablespoon butter
4 pav
2 tablespoon fresh coriander leaves (chopped)
MethodGrind ginger and garlic to a fine paste. Heat the oil in a pan.
Add onions and sauté till they turn light brown.
Add ginger garlic paste and green chillies and sauté for a couple of minutes.
Add half the quantity of tomatoes and sauté for three to four minutes on medium heat till oil starts separating from the masala.
Add the peas and potatoes along with a cup of water. Bring the water to a boil and then simmer for 5-10 minutes. Keep pressing with the back of your spoon till all the vegetables are mashed properly.
Add Pav Bhaji Masala, salt and the remaining tomatoes. Cook for 3-4 minutes while stirring continuously.
Remove from heat and garnish with coriander leaves.
To-ServeHeat half of the butter in a thick-bottomed pan. Slice the pav into two horizontally and fry in this butter for half a minute until the pav turns light brown. Serve the pav hot with the bhaji, remaining butter and some chopped onions.
connect www.linuskitchen.com
CHENNAI SPICE YUMM SERIES
17 | CHENNAI SPICE | MARCH 29th 2013
CHENNAI SPICE &
PREMIUM RESTAURANT fEATURE
Address: New No. 239, Old No 107 TTK Road (Opposite Samsung Showroom) Alwarpet, Chennai - 600 018 T: +91 44-42064442
Cuisines: French, European, Fast Food, Indian, Street Food , Mediterranean, Mexican, German
Timings: 11.00 am - 11.00 pm
Approximate Cost: Rs 600 for 2 persons
Payment Modes: Cash, Credit/Debit Cards Accepted
Facilities: Air Conditioned, Take Away, Parking Available, Kids Friendly, WiFi Available, Smoking Area, Table Booking.
There are thousands of ways to learn about world populations, discover cultures,
traditions, and tongues, be enchanted by differences, and explore the unknown. A
potential starting point for this exploratory adventure is the observation of the street
as a social space. As a place of encounter, trade, communication, work, and leisure,
the street often acquires a particular meaning. It is a place to eat.drink..play..
Situated on one of Chennai’s busiest streets - TTK Road, SPOONBILL is a casual all
day dining experience paying tribute to the streets of the world. It is a mosaic of
foods and habits, recipes and ingredients, traditions and places. International street
foods from 8 countries including the Berliner sausages - Currywurst, the French
crepes, the Mexican Burritos, the Chinese Noodles & Dim Sum, Turkish Doner &
Falafel, the Italian Piadina , the Portuguese Empanada and of course, the Indian Pav
specialities, Tawa Kababs and Rolls. All from an exciting live kitchen using state-of-
the-art-equipment and advice from an international consultant chef. Great place
to catch up over South Indian filter coffee and muffins or celebrate life with fresh
juices while watching the city go by. Ideal for meeting colleagues over a snack,
surfing the net over a yummy crêpe, drooling over a fresh fruit yoghurt or just grab
an in- between- meals bite. This is the global street - Spoonbill.
18 | CHENNAI SPICE | MARCH 29th 2013
CHENNAI SPICE &
SPOONBILL TEAM
CONNECT
PREMIUM RESTAURANT fEATURE
www.spoonbill.co.in
www.facebook.com/SpoonbillRestoCafe
A brainchild of Charlie Singh who is a street food lover, this resto-
cafe is a dream come true. Researching for the last 12 years or more,
Charlie has produced a menu of popular street delicacies, all tried and
tested by his own tongue! From making their own exotic sausages to
experimenting with Turkish spices and travelling the world to catch
the right recipes, it is a hobby turned into a profession for Charlie.
Spoonbill is his playground! This playground has everything that Charlie
ever missed in Chennai - great Sunday breakfasts with hash browns
& pancakes & aloo parathas, Happy Hour discounts when you buy
anything and get anything of equal value free and filling executive lunch
combos (world street food platter)...and above all WiFi. Charlie’s resto
cafe is a place designed after his heart with facilities after his wants!
Since the inception in May 2012, Spoonbill has made more than 1600
new Facebook friends and got good reviews from Times of India, New
Indian Express, Redefining Times, Burrp,Trip Advisor, NDTV Hindu and
to top it all, Spoonbill was chosen by India Today (July 2012 edition) in
their list of top 9 restaurant picks in Chennai.
19 | CHENNAI SPICE | MARCH 29th 2013
CHENNAI SPICE &
SPOONBILL TEAM
CONNECT
PREMIUM RESTAURANT fEATURE
www.spoonbill.co.in
www.facebook.com/SpoonbillRestoCafe
20 | CHENNAI SPICE | MARCH 29th 2013
CHENNAI SPICE &CONNECT
PREMIUM RESTAURANT fEATURE
www.spoonbill.co.in
www.facebook.com/SpoonbillRestoCafe
21 | CHENNAI SPICE | MARCH 29th 2013
CHENNAI SPICE &CONNECT
PREMIUM RESTAURANT fEATURE
www.spoonbill.co.in
www.facebook.com/SpoonbillRestoCafe
22 | CHENNAI SPICE | MARCH 29th 2013
CHENNAI SPICE &
RECENT fOOD REVIEW
PREMIUM RESTAURANT fEATURE http://www.foodinchennai.com/2013/02/spoonbill-alwarpet-cfg-feature.html
CURRENT OFFERS & DEALS
PISTACHIO – THE SKINNY NUTThe key to weight loss is sensible snacking. If you want to win
the battle of the bulge you have to be careful about the things
you eat. Yes, it is that simple. After all, we are what we eat. In
that light, a new research from Agricultural Research Service
found that eating pistachios to lose weight may have benefits.
The research found that we don’t absorb all the fat in these
salty nuts. Some of the fat is excreted by the intestines without
being used as energy or stored as a layer of fat around your
waistline. This means that we get fewer calories than the stated
amount. About 50 pistachios provide 160 calories. This makes
for a great snack that is well below the 200 calorie mark that is
usually advised for a snack. Now, isn’t that nuts?
How can it help with weight loss?
1. Nuts, such as pistachios, provide insoluble fiber. This type
of fiber takes a while for you to chew, allowing your body to
register that it is full early on during your snack or meal.
2. Choose in-shell pistachios instead of those already shelled.
They take longer to eat, slowing consumption time.
Eat Right. Lose Weight!
23 | CHENNAI SPICE | MARCH 29th 2013
CURRY & CURVES TIP SHEET - 4
CHENNAI SPICE TIPS
connect facebook.com/curryandcurves
24 | CHENNAI SPICE | MARCH 29th 2013
COOK’S TIP SHEETcHITRA VISWANTHAN
CHENNAI SPICE TIPS
TIpS foR TASTy RAITASIt is our tradition to serve raita or thayir pachadi in the beginning
when lunch is served on any occasion.
These tips are for curd based raitas.
Always use fresh, thick curds, lightly beaten.
Some of the fresh vegetables used for raita are, tomatoes,
cucumber, carrots, chopped onions, finely shredded cabbage etc.
Some of the cooked vegetables used are, boiled & lightly mashed
palak, well roasted slices of ladies’ fingers, roasted, peeled &
mashed brinjal, lightly fried capsicum pieces, snakegourd slices,
boiled small pieces of white ashgourd, boiled & grated beetroot,
boiled & lightly mashed potatoes, chopped &boiled banana stem
to mention a few.
There are some raitas with coconut base, like, coconut+coriander
leaves,green chillies etc.
Besides all the above , there are raitas made with dhals –dangar,
nethukkottumavu pachadi & melkootumavu pachadi- which come
in very handy, for an emergency, when you run short of vegetables.
Salted amlas, salted mangoes are also ground with coconut for
raitas in Kerala.
A delightful variation is boondi raita – add crisp boondis to curd
raita just before serving & for an eye catching effect & taste, add
bright red soft pomegranate seeds & sprinkle chopped coriander
leaves. It looks very attractive!
For most of the raitas, a pinch of black salt can be added for an
interesting taste.
Roasted & powdered jeera can also be sprinkled for a variation.
All fresh fruits, either singly or in combination can be used.
When you are serving raita for a party, add
equal amounts of curds & fresh cream –
the taste is unbelievably good, as served in
5-star hotels! For that keep the curds in a
curd strainer in the fridge for 2 hours, so that
excess water drains off or tie curds in a muslin
cloth and hang it for water to drain.
To the strained curds, add peeled oranges to
serve an unusual orange raita.
In corn season, add boiled corn cornels to
any raita for a different taste.
Always add a little sugar to any raita to
enhance the taste.
Serve raita well chilled.
You can add finely chopped dates or soaked
raisins to cucumber raita.
Roasted & coarsely powdered peanuts
sprinkled before serving gives a crunchy taste.
Bright red chilli powder can be sieved on top
for a beautiful effect and for that serve raita in
a shallow, wide based bowl.
Make your special raita by mixing strained
curds, fresh cream, chopped fresh fruits of
your choice and a few dry fruits (soaked well
for 2-3 hours) and nuts! Add only sugar & salt.
Besides South Indian food, raita is an excellent
accompaniment to stuffed parathas, along
with dhal and vegetable.
So, dress up the modest humble raita in
“designer clothes” and impress your guests!
Here is the photo of a raita which I made
recently for a get-together.
connect facebook.com/askchitvish
25 | CHENNAI SPICE | MARCH 29th 2013
Before we delve into the intricacies of regional and ethnic cuisines, let me share the key
building blocks of Indian cuisine as a whole. All the cuisines we will discuss in the next
few weeks will fit into this general framework - more or less!
Key Ingredients
Any cuisine evolves around locally available ingredients. The bulk of Indian cuisine is built on
wheat, rice, a handful of spices, vegetables & meat that were available locally. Over time, Indian
cuisine accepted new cereals, vegetables, meat and spices from all over the world, gleefully
incorporating them into its cuisine.
Religious beliefs
Jain/ Buddhist philosophies of ahimsa ( non – violence) was embraced by Hinduism and is
responsible for India’s widespread vegetarianism. Many Indians who eat meat, still feel guilty
about doing so and avoid it on religious occasions. Meat is usually not a part of Hindu marriage
celebrations / religious feasts.
Brahmins believe in contamination by the touch of unwashed garments, cooked food and saliva.
In the pre refrigeration days, these rules ensured food safety. In accordance with these beliefs, in
millions of homes, food is cooked & eaten only after a bath, leftoverfood is not stored, disposable
leaves are preferred to plates and water is not sipped from glasses, but poured into the mouth.
Strong spices, onion & garlic were believed to stimulate baser emotions and are avoided in Brahmin
/ Temple cuisines and in many orthodox households.
Indian Cuisine – A Primer by Rama Krishnan
Beef & Pork: The Hindus revere the cow and Muslims abhor the pig. So
Beef and Pork are used only in a few regions like Kerala (due to the Arab
muslim influence), Goa (due to the Portuguese influence) and North East
( due to the south east Asian influence).
Ayurveda still influences Indian cuisine and is responsible for the Indian
belief in foods that heat up or cool down the body.
Fasting Rituals have led to the development of numerous variants of
standard cuisines. In general, what is commonly used is avoided during
fasts. The staples (rice, wheat) are avoided and millets / amaranth seeds
/ tuber flours / fruits / milk are consumed. Cooked food / leftover food
is avoided.
External influences
The Moguls brought in paneer, the tandoor, the technique of slow
cooking in sealed clay pots (dum), the use of milk ,cream , dry fruits
and nuts in curries, and a variety of Biriyanis and Pulaos.
The Portuguese brought in tomatoes, chilies, potato, various fruits, and
the use of vinegar in curries. Contact with China probably gave us stir
fries and the use of sweet and sour dishes.South east Asia gave us the
technique of steaming. The English left us with a love for tea, coffee,
ketchup and sandwiches.
26 | CHENNAI SPICE | MARCH 29th 2013
The Base
North Indian cuisine is built around wheat, lentils & dairy products. South Indian cuisine is built
around rice, lentils, tamarind, yogurt & coconut. Onions & tomatoes are used across India as a
curry base.
flavouring
Indian cuisine relies on just a handful of spices and herbs for flavouring its daily meal.
Coriander seeds, cumin, chili, turmeric, ginger, garlic, cilantro & mint are widely used across
thecountry. In addition, asafetida, mustard, & curry leaves are popular in the south. Garam
masala, a powdered mix of various spices is the most popular north Indian spice mix, as is
Sambar powder ( a mix of coriander and dry red chilies with other spices) in the south. A
variety of fats used across the country impart different flavours. Sesame oil is preferred in
Tamilnadu, Coconut oil in Kerala and the west coast, Mustard oil in Bihar, Bengal Orissa and
Kashmir, & Peanut oil across north India. Ghee and refined vegetable oils are commonly used
across the country.
Additives
Hundreds of fresh vegetables, dozens of edible greens, scores of fresh and dried lentils, sun
dried vegetables, sun dried lentil / cereal paste, paneer, eggs, chicken, mutton, fish, seafood,
a huge variety of regional specialties like banana stem, neem flowers, bamboo shoots,
colocasia leaves, baby jack fruit, jack fruit seeds, lotus stems etc are all cooked into delicious
curries.
Cooking Techniques
Stir frying, boiling, stewing, simmering, deep frying, tempering, & pickling are all commonly
used. Steaming is popular in certain regions. Baking was never popular (probably due to the
excessive use of fuel) and fermenting was not understood ( probably due to the high heat).
So India has no leavened bread making / cheese/ wine making tradition. Grilling, roasting,
barbecuing are also uncommon as only a tiny minority own an oven or
a barbecue. Fancy French cooking techniques ( bain marie, sous vide,
shirring etc ) are almost never used.
Staples Boiled rice, thin flatbreads and cooked lentils are what most
of India lives on. Chappatis(in north India) &. Boiled rice (in south India
& Bengal) eaten thrice a day with a variety of curries is the daily meal of
most of Indians, Millets supplement wheat & rice in rural areas. Learn
to make flatbreads,learn to cook rice and lentils – and you can feed an
Indian for life.
Equipment needed
Indian cuisine needs no fancy equipment. A skillet (flat pan), a wok,
a ladle and a spatula are all you need to cook most Indian recipes.
A pressure cooker makes cooking fast and fool proof , a microwave
helps in precooking vegetables, reheating rice, chappatis & curries. A
blender / mixie comes in handy too.
Etiquette
Food is eaten with fingers of the right hand. The left hand is considered
unclean and is not used to handle food. In north India, the flatbreads
are torn, dunked into curries and eaten. In south india a variety of
curries are poured over cooked, hot rice, mixed and eaten. In many
homes, food is served over a banana leaf or plate placed on the floor.
Food is usually not shared (apart from close family). The only drink
that accompanies food is a glass of water. Alcohol is never served
with food. A round stainless steel plate with small cups to hold curries
remains the most popular way of serving food.
27 | CHENNAI SPICE | MARCH 29th 2013
WEEklyPREDICTIONS
CHENNAI SPICE
BY TAROT READER PINKY
CANCER
Not a very favourable week for you, too many expenses on
medical front and also on home needs this week. You feel
tied and irritated and don’t know how to go ahead in life.
Don’t be judgemental about people and situations this week
as you may end up judging things wrongly. Spend more time
on meditation or something you like.
TAURUS
Taurians this week heartbreak is on the cards so beware
and don’t get into emotional trap. At work you are fighting
to put your view points at front and you feel stressed out but
keep fighting and other things will fall in place. Try to divert
in meditation or something you like and don’t get into other
peoples work.
LEO
Good week ahead for you leo. Expenses are indicated too,
you will spend on something you want for yourself. Income
and expense both in store for you. You will be very sad and
low emotionally this week as things at personal level are not
as expected other wise a good week ahead.
ARIES
Arians you are not sleeping properly and this will spoil your
health. Work front things are good and in your control
completely and going smoothly this week as you plan. Too
many works and responsibilities at home too but you are
more than happy to handle it. First try to sleep properly.
GEMINI
Gemini’s a very lovely week ahead. You have many things
in store for you at home and office too many things to finish
and work at. Focus is also on financial issues too. You will
get help from your friends of the opposite sex and you will
get it when you need the most. Many are going to make new
friends this week.
VIRGO
Balanced week virgos. Some need to make some important
decisions this week just decide and go as your heart says
and you will be happy in taking the right decision. Things at
home are good, you will spend time with family and loved
ones more this week and be merry. Financial a very tight
week so plan your week accordingly.
connect +91 91762 31990
MARCH 29th - APRIL 5th - 2013
28 | CHENNAI SPICE | MARCH 29th 2013
WEEklyPREDICTIONS
CHENNAI SPICE
MARCH 29th - APRIL 5th - 2013BY TAROT READER PINKY
CAPRICORN
A lovely week ahead and you will be full of vigor and energy
this week. Things at work are very prospering and bright and
progressing this week. Things at home are also very good
and family members understand you and you will spend
time with your special ones and be happy.
AqUARIUS
A good week ahead, things are smooth at work but don’t
judge things on your own views try to scrutinise things and
work accordingly. You are on a two way path not knowing
which one to take just have faith in your god and you will
take the right path. Things are in your control at home and
work.
LIBRA
Librans a lovely week ahead and you are in full control of
your home and office. You will be able to handle all your
works and responsibilities both at home and office as you
planned. You will happy and satisfied with what is happening
this week and things are good.
SCORPIO
Scorpians a routine week for you on the store. Focus is only
on earning money and concentrating on work. Beware as
you may have people at work who don’t like you and try to
spoil your name. Don’t lose your temper just ignore them.
Things at home are smooth which is keeping you focused
at work.
SAGGITARIUS
A week of chaos and confusions this week saggis. You are
fighting for projects and business to come. But you are a
fighter and you will handle it very perfectly. You will meet new
friends and also have a very nice time with your special ones
this week. Finances are not so good so plan your budgets.
PISCES
Not a very good week ahead, you will be heart broken and
hurt with things happening around you. Too much travel in
store for you this week and if any of you are applying for
abroad than this is the right week and some will get good
news too. You would like to be left alone this week and
spend time alone so try meditating and relaxing.
connect +91 91762 31990
Chennai’s latest Croma store brings your favourite gadgets even closer
29 | CHENNAI SPICE | MARCH 29th 2013
5th store launched at Phoenix Market City
Chennaites can now shop for the latest gadgets and electronics at the all new
Croma store located at Phoenix Market City. Croma, the multi-brand consumer
durables and electronics chain from the House of Tata’s, unveiled its 5th
store in Chennai on 14th March taking the total count of Croma stores across
India to 92. Spread over 6500 sq. feet, the swanky new Croma store is every
shopper’s delight.
Consumers can choose from a variety of electronic devices and accessories.
The selection includes laptops, cell phones, PDAs, CD & DVD players, MP3
players, cameras. There is a separate section on entertainment, including LCD
panels, gaming consoles, remote controlled cars, DVD’s and VCD’s. Offering
consumers an excellent choice of over 6000 products with a wide range of
domestic and international brands, the new Croma store is a techie’s heaven.
With categories like Home Entertainment, Small Appliances, White Goods,
Computers and Peripherals, Communication, Music, Imaging and Gaming
software each of the Croma store promises to deliver the widest choice of
products.
Check out the new store at
Phoenix Market city, 1st Floor, No: 142, Velachery Main Road,
Velachery, Chennai – 600042.
Levantine Lounge at Kefi
30 | CHENNAI SPICE | MARCH 29th 2013
Taj Club HouseKefi, the Mediterranean specialty restaurant at Taj Club House, with its romantic ambience and authentic
Mediterranean food makes for a truly magical evening! To add a dash of excitement to the dining experience,
Kefi presents Levantine Lounge on Wednesdays amidst beautiful alfresco ambience, lounge seating and a
blend of Mediterranean music. The amazing Levantine menu, specially crafted by Executive Chef Mohamed
Siddiq, together with the finest of domestic and international beverages makes for a memorable evening to
kick off the mid-week blues.
This rejuvenation Lounge dinner allows guests to unwind and enjoy the flavours of the Levant, known in Arabic as
the Bilad ash-Sham. At Kefi, guests are treated to exotic fare that includes an Anatolia and Moorish buffet spread
under a star-lit sky comprising a wide variety of salads, Mezze, a seafood and crustacean bar with live Charcoal
grilling, meat and seafood kebabs cooked live from the smoky charcoal grills in the alfresco area and various
other live counters. Soak in the city’s skyline as you indulge in fresh, exotic Mediterranean specialties, and main
course ordered from the menu. No meal is complete without a generous helping of rich desserts of the region.
Levantine Lounge at Kefi
Every Wednesday from 7.30 pm to 11.30 pm
Price: Rs 999 + tax per person including a glass of beer / wine
Seating: Alfresco and Pool Side Seating Only
For more details and reservations contact +91 44 6631 3131
ART & CUlTUREACADEMY OF INDIAN MUSIC& ARTS
CONTENT BY
CHENNAI SPICE
DID yOU KNOW?
Tirunavukkarasar (meaning King of the Tongue or Lord of Language), also known
as Appar (‘Father’) was one of the earliest Saivite Tamil poet-saints. He was an older
contemporary of Sambandar. His birth-name was Marulneekkiyar. Thiru Jnana Sambandar on
his meeting Tirunavukkarasu , addressed him as Appar (meaning father), and since then the
name has stayed on.
Appar was born in the middle of 7th century in Tirumavur, Tamil Nadu, his childhood name for
Marulneekiar. His sister, Thilagavathiar was betrothed to a military commander who died in
action. When his sister was about to end her life, he pleaded with her not to leave him alone in
the world. She decided to lead an aesthetic life and bring up her only brother. He is regarded
as a divine arrival of saint Vageesar who was a great devotee of Lord shiva.
As a boy , Appar was very much interested in Jainism and started studying its scriptures.
Appar had travelled to Patalipura in Bihar to join a Jain monastery where he was given the
name Dharmasena. Seeing the transient, ephemeral world he decided to probe into truth
through renunciation. After a while, afflicted by a painful illness, Dharmasena returned home.
He prayed for relief at the Siva temple where his sister served and was cured. This was also
the period of resurrection of the smaller Shiva temples. Appar sanctified all these temples by
his verses and was also involved in cleaning of the dilapidated temples called Uzhavarapadai.
He was called Tirunavukkarasu, meaning the “King of divine speech”. He extolled Siva in
49,000 stanzas out of which 3130 are now available and compiled in Tirumurais . All the
songs in the Tevaram (called pathikam,) are believed to be in sets of ten. The hymns were
set to music denoted by Panns(ragam) and are part of the canon of the Tamil music. They
continue to be part of temple liturgy today
He attained Mukti, in Sadya Nakshtra in the Tamil month of Chithirai at Tiru Pugalur Siva
temple at the age of 81.
The Academy of Indian Music & Arts
(AIMA),founded in 1984 by the legendary
musician Padma Bhushan
Dr. T.V. Gopalakrishnan and is registered
Charitable Trust. Starting off with humble
beginnings, it has enabled its students
to grow holistically.
46, Al Khauser, First Floor, 4th Main Road,
Gandhinagar, Adyar, Chennai,
Tamil Nadu 600020
FOR MORE INFORMATION CALL:�
+91 44 24466678 / +91 8754402523Picture Courtesy:� http:�//www.kuchipudikalakshetra.com/rangapravesam.html
Across
3. Villupaattu is a folk art form of this state.
5. The style of music Rabindranath tagore created iscalled this.
7. The film in which M.S.Subbulakshmi acted.
8. The musical notes are called this in Sanskrit
9. The national song Vande Mataram is in this rag.
10. The 5th note of an octave is called this in Sanksrit
Down
1. U.Srinivas is a famous exponent of this instrument.
2. the tamizh thaai vaazhthu Neerarum kadaludutha waswritten by this person.
4. is a famous folk art form of Karnataka
6. A composer who sang in praise of his favourite deityLord Venkateswara.
AIMA 6
Across
3. Villupaattu is a folk art form of this state.
5. The style of music Rabindranath tagore created iscalled this.
7. The film in which M.S.Subbulakshmi acted.
8. The musical notes are called this in Sanskrit
9. The national song Vande Mataram is in this rag.
10. The 5th note of an octave is called this in Sanksrit
Down
1. U.Srinivas is a famous exponent of this instrument.
2. the tamizh thaai vaazhthu Neerarum kadaludutha waswritten by this person.
4. is a famous folk art form of Karnataka
6. A composer who sang in praise of his favourite deityLord Venkateswara.
AIMA 6
ART & CUlTUREACADEMY OF INDIAN MUSIC& ARTS
CONTENT BY
CHENNAI SPICE
REALITY SHOW TRAINING Basic & Advanced
PLAYBACK SINGING TRAINING Basic & Advanced
46, Al Khauser, First Floor, 4th Main Road,
Gandhinagar, Adyar, Chennai,
Tamil Nadu 600020
FOR MORE INFORMATION CALL:�
+91 44 24466678 / +91 8754402523
Email the answers to
The winner will be announced in the
next issue.
AIMA CUlTURE
QUIZ 0006
Across
3. Villupaattu is a folk art form of this state.
5. The style of music Rabindranath tagore created iscalled this.
7. The film in which M.S.Subbulakshmi acted.
8. The musical notes are called this in Sanskrit
9. The national song Vande Mataram is in this rag.
10. The 5th note of an octave is called this in Sanksrit
Down
1. U.Srinivas is a famous exponent of this instrument.
2. the tamizh thaai vaazhthu Neerarum kadaludutha waswritten by this person.
4. is a famous folk art form of Karnataka
6. A composer who sang in praise of his favourite deityLord Venkateswara.
AIMA 6
The winner of
the cross word
puzzle will get
a surprise gift
from AIMA.
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CHENNAI SPICE
CLASSIFIEDSREAl ESTATE
CHENNAI SPICE
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