Chennai Spice | March 23rd Release

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


& 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


& 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


& 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


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!”


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



connect www.vimonisha.com/


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.





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.





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…”





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





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.




CHENNAI SPICE | FEBRUARY 23rd 2013 | 15


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


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


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.


CHENNAI SPICE &

SPOONBILL TEAM

CONNECT


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.


CHENNAI SPICE &

SPOONBILL TEAM

CONNECT


www.spoonbill.co.in



CHENNAI SPICE &CONNECT


www.spoonbill.co.in



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!


CURRY & CURVES TIP SHEET - 4

CHENNAI SPICE TIPS

connect facebook.com/curryandcurves


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


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.


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.


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


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


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


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







Down





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

[email protected]

The winner will be announced in the

next issue.

AIMA CUlTURE

QUIZ 0006

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Down





AIMA 6

The winner of

the cross word

puzzle will get

a surprise gift

from AIMA.

CLASSIFIEDSJOB OFFERS

CHENNAI SPICE

CLASSIFIEDSREAl ESTATE

CHENNAI SPICE

Trinity Associates, a decade young Recruitment Consultancy Firm

requires for their clientele the following professionals:

Associate Director - Corp Training Delivery, 12-15 years of

experience in training management for LDP/MDP/Corp Training programmes.

Role will involve being responsible for all operations and delivery of training

conducted and ensure quality standards are maintained. Job Location:

near Chennai for reputed B School.

Bangalore- Technical Manager - J2EE

- Lighting Designer

Trichy

Villa for Sale at Thiruvanmiyur | Total Area 2000 Sq.Ft. - UDS | Built

up area 3000 Sq.Ft.| 2 Years old | Ground + 1| 4 Bed Rooms 4 Bathrooms |

Covered Car Park - 2 | Water Supply Metro / Borewell | Power Supply 3 Phase

| Servant Quarters, Interiors Fully Done, Amenities and Power Backup Provided.

Priya Sridhar: +91 98412 90908 or email: adyar@hanureddyrealty.

com

flat for Sale at OMR, Hiranandani | Built up area 1295 Sq.Ft. | No. of

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Like CBSE School, Club House, Swimming pool, Coffee shop and restaurant,

Fully equipped, modern gymnasium, Squash & Badminton courts, Banquet

hall. Multipurpose hall. Children’s play area. Billiards room. Yoga, meditation

and aerobics center. Mr. Arun Kumar. S: +91 98428 79077 or

email [email protected]

flat for Sale at Adyar | Built up area: 950 Sq.Ft. | 24 Years old |

Ground + 3 | 2 Bed Rooms | 2 Bathrooms | 1 open car park | Water

Supply: Metro / Borewell | Power Supply: 3 Phase | Lift| Additional

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Advertise here for fREE! Mail us on [email protected]

- GM - Finance in Perambalur

Chennai- AVP Staffing Solutions in Chennai for a ERP Solutions Co.

- Manager - IT in Chennai for a Logistics Co.

- Academic Counselor in Chennai for a UK University

Trinity Associates are considering Grad/PG students, having a flair in

Recruitment/HR and wanting to gain real time experience as Interns in

Recruitment. On successful completion of internship, and adequate work

performance, the intern could be considered for regular employment.

Suitable candidates could email their updated resume to [email protected] or call +91 44-24482045 for further

details on the above vacancies.

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Chennai Spice | March 23rd Release

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