Upload
others
View
8
Download
0
Embed Size (px)
Citation preview
Department of Hotel Management, Christ University, Hosur Road, Bangalore– 560029
Vol. 9 (3), October 2012
Repertoire
After the resonating success that was our Anniversary issue, we are back with a focus on festivals and
culture, be it Halloween, or the upcoming Diwali and Dusshera celebrations. As this power-packed
semester draws to a close, we remember some of our major events, such as the National Conference
and Bhasha Utsav. I also want to take this chance to wish all students the very best for their current examinations.
Here’s looking forward to a refreshing break!
II National Conference
“Hospitality Tomorrow- A Vision for
Sustainability”
Prof. Zacharia Joseph and Prof. Usha Dinakaran
The second National Hospitality Conference was
held on the 15th of September 2012 in Christ University.
This year’s conference aimed at focusing on sustainabil-
ity, throughout the hospitality industry. The term sustain-
ability is used quite frequently in today’s world and it’s
need is felt in all societies.
The key note speech was delivered by Mr. Sudhir
Andrews, arguably India’s best know hotel educator. Mr.
Andrews has set up the country’s top hospitality schools
and his textbooks are considered sacred to all hotel man-
agement students. Mr. Andrews spoke about today’s ho-
tel scenario with the world becoming less dependent on
human resource and more dependent on society. This
provides a challenge to all hospitality professionals to be
versatile and adapt to the ever changing hospitality
world. Even a country like India which prides itself on
great service must adapt to this change. Although mecha-
nization reduces jobs, the number of hotels in India has
seen a tremendous boom, Bangalore a prime example.
Mr. Andrews gave all the students present in the confer-
ence his take on today’s HR, and his advice to all of us. To
say that the speech was informative and gave all the stu-
dents a wakeup call would be an understatement.
Keeping up with the sustainability theme, the
stage was handed over to Mr. C.B. Ramkumar, founder
and owner of our Native Village. The hospitality industry
can no longer turn a blind eye on the ever growing mar-
ket which demands eco friendly amenities and services.
Of course, there are several hotels which have already
been set up as ecotels. But, how eco friendly are these
hotels? Our Native Village is a 100% eco retreat situated
in Hesarghatta, Bangalore. The vision of the hotel is to
provide exemplary services to the guest while not damag-
ing the earth. Mr. Ramkumar’s retreat is a shining exam-
ple of sustainability and has left all ecotels thinking.
Professors from M.S. Ramaiah, WGSHA to name a
few delivered paper presentations. The afternoon session
consisted of a panel discussion moderated by Mr. Kripal
Ammana, a well known figure in Bangalore’s restaurant
scene and managing director of Hospitality Initiatives In-
dia Pvt.Ltd. The panel included Chef Abhijit Saha of
Caperberry and Fava, Mr.Amit Samson, General Manager
of the Lalit Ashok, Mr. Biswajit Chakroborthy, GM of
Movenpick, Bangalore and Mr. Arul Mani, Taj Corporate
Learning and Development Head. The panel engaged the
audience on the topic of sustainability in employee reten-
tion. The discussion was ably moderated by Mr. Amman-
na who got a healthy debate going on India’s employee
retention issues as well as India’s hotel potential in the
future.
To hotel management students grooming them-
selves to step into the industry, hard work and skills are
not enough, morals and ethics with a vision for sustaina-
bility is critical.
Thinking about going high on your weekend? Head
to Skyye, the highest party destination in the city.
Here is where euphoria sets in! Located at the 16th
floor of the ultra- sophisticated U B City, this luxury
lounge has earned a reputation of being one of best
outlet in town and the highest grossing bar in the
city!
Shivanth Nishkam, operations
manager at Skyye is the man be-
hind the conquest. Alumni of the
CSI Bishop Appasamy college of
Arts and Science Coimbatore, he
boasts a very interesting portfolio
working and training with some of
the best hotels and stand alones including The TAJ,
TGIF Carlton Group, The Park, Le Meridian and
Avant Garde Hospitalty and now Skyye Lounge and
Tower kitchen.
Megha Moturi and Chirag Gurung get candid with
Shivanth Nishkam at Skyye lounge U B City, about
how he makes it happen and how to always Keep it
Simple!
How did Hotel Management happen to you and
how did you develop interest in Operations Man-
agement?
The dream of joining hotel management occurred
to me during my early school years in Ooty. It was in
standard 9 when my friend and i visited a restaurant
in a hotel just for the experience and were floored
by the way the manager at the restaurant spoke to
us and made us feel important. That one experience
made me get into this field. During that time inter-
net was not so popular and thus I was on my own. I
made a few enquiries about how the industry is and
took a leap of faith and plunged into the industry
which has been my family since then. The original
plan was to be a chef but gradually my passion to
serve people and make them smile and make learn-
ing the priority of my life landed me my first job at
TGIF, Bangalore as a waiter. Since then there has
been no looking back. I have been fairly lucky
throughout my journey. I met the right people at
the right time. I love this industry, I love doing this
day in and day out and I will never get tired doing
what I’m doing.
Where do you think the present hospitality indus-
try is heading?
I think the industry is growing and becoming hu-
mungous just for the simple fact that people are
travelling much more than they used to. Although
as much the industry is growing, there is a dearth of
skilled professionals to handle different outlets and
different genres of the industry. Even when there is
an exponential growth of outlets in the country,
there are hundreds of outlets shutting everyday due
to lack of the right kind of people not only the man-
agers and chefs but also support staff. There can be
a breakthrough in the industry only when this gap is
filled.
A Glimpse in the Life
of Shivanth Nishkam
How important is location for the success of Skyye?
It is absolutely important. The location is the deciding
factor for any outlet. It decides the clientele of the
outlet and thus the genre of the outlet. A bar in the
centre of the city business hub will attract corporate
clients and will do well throughout the
week ,whereas a bar in the suburbs, even though
open till late will attract only a weekend crowd. Thus
location is everything. The traffic also plays a major
role. People generally choose to hangout in places
near to their workplaces to cool off after a hard day’s
work rather than drive to faraway places due to the
impossible traffic. One of the major reasons for the
success of Skyye is the corporate and upmarket
crowd that the outlet attracts due to its location. If
you need to hit the right note you need to choose
the location study is vital.
What are your business strategies that keep you
ahead in the pursuit of success, and who are your
biggest competitors?
A lot of people and outlets try a lot many things and
adopt different strategies to stay in the game and go
that extra mile, but at Skyye we believe the best busi-
ness strategy is to Keep it Simple! A smile on your
face, a good welcome, seating on time, serving the
food and beverage be it anything, on time and at the
right temperature and with the right accessories, ask
for a repeat and you have floored the guest and
made the evening special. Always talk to the guest!
Talking about competition, for us Skyye itself is our
biggest competition in terms of how to keep the ex-
perience new and make our processes better. If you
ask me to name any competitors I would just say,
there are many. We can’t compete with anybody but
anybody can compete with us!
How do you handle negative publicity and bad re-
views pertaining to you outlet?
Any publicity is good publicity for Skyye. But having
said that, we take customer feedback with all seri-
ousness. The first step towards working on this will
be to accept the shortcomings because only then you
will be able to make amends. When we started the
outlet we did not have a customer feedback form
and after we realized how essential it was we intro-
duced the comment card. We’ve made a sincere
effort to track all the people who have written bad
reviews about Skyye on online portals and have
made many amends. Its better late than never. We
have made some obvious errors we will always be
miles away from what we should be. There will al-
ways be those guests who may not have enjoyed
their experience at Skyye as much as they wanted to
but we strive towards making sure they come back
and change their opinion about Skyye. If you are able
to do that, you are on the right track.
What is your favourite drink and food at Skyye?
A dry martini made with a Tanqueray 10 or Blue Rib-
and without vermouth, stirred of course. And my fa-
vourite meal would be rice with Malay curry.
Megha Moturi and Chirag Gurung
Photo credits: www.flickr.com
The Brewing Brunch at the Biere Club
Nadhiya Cs
Beer, bier, biere or biero – no matter what
the language is the city of Bangalore has had a long-
standing love affair with the amber liquid. Eating
out has become de-rigueur and the microbrewery
trade is seen as the
next big story. The
Biere Club have been
pioneers in this field.
They have grown ex-
plosively in the past
one year. The Biere
Club is strategically lo-
cated on Lavelle Road,
which is vulnerable to a huge drinking population.
The students of the fourth year BHM on Sep-
tember 8, 2012 set out to study some aspects of the
craft brews with a brunch and a beer tour at The
Biere Club, the first microbrewery in South India. A
table d’hote menu with three courses was planned
by Chef Julus Jack. Upon entering you are first
greeted by gleaming brewing equipment, towering
way above. The Biere Club,
Chophouse on the first floor,
hosted the brunch. It chan-
nels the charm and sophisti-
cation of the glory days of
old-school fine-dining gran-
deur, with its oak-clad walls,
white linen-laid tables and
dimmed lighting.
The man behind the beer
here is Mr.
Padmahal, who has worked in breweries
across the world. He took us through the
beer tour and taught us some of the in-
tricacies in beer making and being a suc-
cessful brew master. Beer is brewed
fresh every day, and at present, six types
are served – ale, lager, club special, seasonal beer,
wheat and stout, with the exotic flavouring. The
golden ale takes the pick - if you enjoy a beer with
heft: the ale has a full-bodied, “hoppy” flavour,
which spells higher alcohol content, and a lovely
bitter aftertaste that grows on you. The German
malt is the key to the taste of these brews. The
mashing occurs in the ground floor and fermenting
in the next two floors. The storage tanks at the back
of the ground floor have never failed to get empty
at the end of every
month.
Most of us
opted for the non-
veg mixed leaves,
grilled chicken and
sun dried tomato
salad with croutons
and parmesan. Then we went on to explore the 6oz
beef burger, farfalle and ended on a sweet note
with a warm apple pie and ice cream. The tasting
portions of the fresh brew tempted us to gulp a
glass of hand crafted beer, which not only made us
beer connoisseurs but also left us in high spirits!
Photo Credits: Arun G
Monthly Chronicles
Bhasha Utsav, 2012
Anahita Girish
In the midst of a few South Indian festivals, Christ
University celebrated Bhasha Utsav, a fest held in
honour of Indian languages and cultures.
With regular classes put on pause for a day, the
campus grounds saw all students dressed in their
ethnic best.
As tribal and traditional music groups toured the
grounds, all students let their hair down and surren-
dered to the electrifying beats. Walking through the
campus was a visual treat as students danced their
hearts away in what appeared to be a blast of col-
our and movement.
Even the international student group dressed their
best, and danced traditional dances to our Indian
beats: a cultural fusion of the best kind.
Here are a few exciting moments that capture the
essence of what Bhasha Utsav is all about.
Monthly Chronicles
Kuch Meetha Ho Jaye!!
-Angelina Maben
Indians celebrate festivals throughout the year as
it is a diverse country. Sweets or ‘mithai’ are an integral
part of our culture. No festival is devoid of sweets. Ex-
changing or eating them signifies good omen, happiness
and prosperity. Each religion or even region has its own
unique array of sweets. Festivals are also tradition bound.
Sweets are either traditional like rabri, pedha or
barfi which are milk based. Mohanthal , ladoo or halwa
are melt in the mouth creations made of flour, gram flour
or even sesame seeds. Khowa and mawa (milk boiled to
remove moisture) form the base of many sweets. Grand-
mothers, aunties, and mothers meticulously choose the
best ingredients and
sweat over the stove to
lovingly prepare these
sweets. Steamed, fried,
boiled they all taste
amazing. The intricacies
of sugar work or the
crunchiness of nuts add
to their charm.
The almost cotton ball softness of
rasgullas are a legend. Light as air they were created by
K.C Das and are an experience few can resist. Jalebis-
pretzel shaped juicy delights are a common sight at every
corner of our country.
As the festival season approaches sweets will be
made, offered to the Gods, and exchanged with friends
and family. Diwali means homemade vermicelli or rice
kheer, gajar halwa and besan ladoo. Modaks are made
during Ganesh Chaturthi. Eid-Al-Fitr cannot be celebrated
without seviyan or shahi tukra.
Durga Puja is a major festival in West Bengal, the
rhythm of the “dhak” resounds in the air, and the gaily
dressed people throng to the pandals to celebrate for five
days. The entire city comes to a virtual standstill. The
sweet makers work overtime to create fantastic cham
cham, chanar payesh, labanga latika, sankher sandesh,
kacha golla- exotic names which are all delectable.
Chefs on the other hand will add their twist to the
old favourites with the help of molecular gastronomy-
(distilling flavours and forms of food), they will infuse new
techniques creating and inventing newer concoctions.
Monthly Chronicles
Halloween through the Ages
-Mahira Alvares
Ah, October. Its’ that time of the year again! Hal-loween is observed as a holiday world-wide on October 31st. So while you bring out those pumpkins, scary cos-tumes, and that party spirit here’s a little insight into the history of Halloween.
Although the etymology is Christian, the practice of Hallowe’en or All Hallows Evening (the day before All Hallows Day or All Saints Day) is said to have pagan roots.
Halloween is typically linked to the Celtic festival of Samhain, or summer’s end. It was this time of the year that people stocked up on supplies for winter as autumn was coming to an end. It was also the time of the year when the physical and supernatural world came into close contact and magical things could happen. The souls of the dead were supposed to re-visit their homes and large bonfires were set up to ward of these spirits.
The Samhain practice of carving turnips for the departed is what stemmed the current practice carving Jack-o-Lanterns.
The practice of Halloween was strengthened
greatly after Christianity was established. In 837, Pope Gregory lV, ordered a church-wide observance of All Saints Day and All Souls Day on November 1 and Novem-ber 2, respectively. People believed that souls would get their last chance at vengeance before passing on , on the eve of All Hallows Day so people began to guise them-selves or dress up so that the souls wouldn’t recognise them.
Trick-or-treating began as food given to beggars who knocked on doors on Halloween in exchange for prayers made for the departed.
Through the times, these practices evolved and although All Saints Day and All Souls Day is still observed through-out the world, Halloween has gone from a night of protecting oneself to what we see today , a night of pure adrenaline fun for kids and teens (and some adults) high on sugar and scared as hell.
For those of you who would like to celebrate this year, you will not find a shortage in the abun-dance of parties that take place in Bangalore on the Eve of Halloween.
So get carving those pumpkins!
National Conference on Hospitality
-Srujana Sagi
The Second National Conference on Hospitali-
ty held in Christ University on the 14th of September
2012 dealt with a theme that is extremely relevant
today- SUSTAINABILITY. The entire conference was
a real eye opener as we saw the various facets of
sustainability.
The conference was kicked off by emcee
Tanya Fernandes introducing the guests for the day.
This was followed by a short address to the
audience by our Head of Department, Professor
Sushil Dwarkanath, welcoming everyone and giving
us an insight into sustainability and the topics to be
covered in the conference. Next, Professor Avin
Thaliath took the stage to briefly address the audi-
ence and then, the moment that was much awaited
by all of us- The unveiling of the 1st Anniversary Is-
sue of our magazine, Akshar! Professor Thaliath
spoke about the Magazine, what it aims at, and the
work that goes into it. The magazine was then un-
veiled by Professor Sushil Dwarkanath and the
guests of honor for the day.
The stage was then handed
over to the first keynote speaker for
the day, Professor Sudhir Andrews.
He spoke about sustainability in a
different light, as a combination of
People, Energy and Resources. He
emphasized on the importance of
sustaining the workforce in order to
have a sustainable future in hospi-
tality. At the end of his speech, Professor Andrews
took questions from the audience.
Next, papers were presented by the various
participants, on topics ranging
from the old authentic food of Delhi to the growth
of the housekeeping industry over the years. Next
came the second keynote speech of the day by Mr.
Ramkumar, of Our Native Vil-
lage, Bangalore. He won the au-
dience over with his easy going
and jovial manner and spoke
about sustainability from the
ecological point of view. He out-
lined the importance of re-
specting our resources and ad-
vocated the slow life- from slow
food to snail mail! The conference
then broke for lunch.
The second leg of the conference was dedicat-
ed to a panel discussion on Sustainable Hospitality.
The discussion was moderated by Mr. Kripal Aman-
na, Founder and Managing Director, Hospitality Ini-
tiatives India. The participating panel members
were Mr. Arul Mani, GM, Learning and Develop-
ment, Taj Hotels, Mr. Amit Samson, GM, The Lalit
Ashok, Mr. Biswajit Chakraborty, GM, Movenpick
Hotels and Chef Abhijit Saha, Director, Avant Garde
Hospitality. The panel discussed various elements of
sustainability, ranging from the benefits of using
local produce, the importance of retaining and sus-
taining human resources, old and new establish-
ments in the city etc. They also handled questions
and concerns raised by the students
and spoke about what the industry
should do for the student community.
Then came the distribution of
certificates to all the paper presenters
and votes of thanks on behalf of the
students as well as teachers. This
brought us to the end of this eye open-
er of an event, with more to come... next year!
Monthly Chronicles
Restaurant Week, India comes to Bengaluru!
Vishwas Badami and Amandeep Singh
Our five star dining experiences are limited. Sure, we’ve worked behind the scenes and toiled for
hours. We might have even had a nibble (don’t tell our supervisors). But for us students, dinner at a five
star restaurant is way out of budget. Or so you’d imagine. Sponsored by Citibank, Restaurant week is a
week- long celebration of the city’s finest restaurants offering their choicest dishes via prix fixe menu.
Previously the prix fixe menu was at a price of above 1000 rupees, but in order to reach to a wider
audience, this season the menu was priced at 750. Although that doesn’t quite classify as cheap for
Aman and I, this was far more reasonable than the a la carte options available at the restaurant. There
were 17 participating restaurants which included Baluchi, Olive Beach, Caperberry, Fava, Shiro to name a
few. But what really caught our eye was Benjarong.
Benjarong is one of India’s finest Thai restaurants. The choice wasn’t really hard for Aman and I
(Thai ranks pretty high among our favourite cuisines). The ambience at Benjarong is very Asian inspired
with a heady scent of lemongrass wafting through the restaurant (who’s complaining?). We were giving a
choice of vegetarian and non vegetarian options for a soup, appetizer, main course and dessert. We
started off with the platter of lettuce with peanuts, chilli, ginger, palm sugar, onion and lemon. We then
moved on to the Tom Yum soup, Aman and me were a bit disappointed that there wasn’t a more exotic
option. We kept reminding ourselves of the 750 rupees tag and to be fair the soup had a really good fla-
vour balance.
The signature dish was the Gai Hur Baitey, chicken morsels wrapped in pandanus leaves with a chilli
honey dip, absolutely spectacular. Our main course was a simple Thai red and green curry with rice and
Plad Rad Prik, a fillet of fish with a chilli and sweet basil sauce. Our oriental dessert was the Tub Tim
Grob, water chestnuts in a chilled coconut milk. Overall, the experience was amazing and a definite
thumbs up to Benjarong.
Cover StoryCover Story
Karan Nagpal
From humble beginnings, the Empire has
grown into one of the leading chain of restaurants
in Bangalore. Hotel Empire began with the purchase
of a small restaurant on Central Street, Shivaji Nagar
in 1966 by Mr. Abdul Rahim from Malaysia, who
had a number of successful years in the field of ca-
tering.
Empire went through its transformation and
growth under a number of efficient managements
till it has reached the present popularity. It has gone
from strength to strength, thanks to its mouth wa-
tering food.
The restaurant was constantly upgrades
with new services and tastier delicacies. Air-
conditioned dining halls were introduced and the
premises expanded in the early eighties to meet the
ever growing demand of the patrons. The original
building was rebuilt in the late Nineties and thirty
very cosy and reasonably priced rooms were added
to make it a full-fledged hotel. In the meantime,
new restaurants of Hotel Empire were opened in
the Russell Market and Kammanahalli.
The progress of The Empire continued, as a
new venture called Hotel Empire International, with
more than thirty aesthetically designed rooms and a
restaurant and juice centre, was opened in 2004 in
the heart of Bangalore on the Church Street.
The expansion of the
group went ahead with the opening of another ho-
tel and restaurant, Empire International in the
Koramangala, in 2006. Two more
restaurants, Little Empire and
Empire Restaurant were subse-
quently opened on Millers Road,
Vasanth Nagar (2007) and
Mosque Road, Frazer Town
(2009). In order to cater to a
different class of customers, Em-
pire opened its flagship project,
the Empire Suites, in the up-
market Brigade Road and MG
Road area, offering 32 comforta-
ble apartments complimented
by a top-floor swimming pool,
gym and spa.
The Empire Restaurant on the 80 feet Road
in Indiranagar which was opened in September
2010 is a terrific place to savour the mouth water-
ing Empire dishes. The ambience is superb and the
place is very large, with a seating capacity of ap-
proximately 250 pax.
All in all, The Empire is now a household
name in Bangalore, and is synonymous with fantas-
tic food at affordable prices in convenient locations
and truly is among the best restaurants in the city.
Definitely worth a visit if you’re ever in the city!
Credits-www.hotelempire.in
Entrepreneurs’
Corner “High expectations are the key to everything”
-Sam Walton
The Hopeless Traveller
Bali mein ‘Kuch Kuch Hota Hai’
Ruby Islam
Studying Hotel Management in Christ Universi-
ty put one compulsion on us students. ‘Industrial
Training’. And for me, as delightful as this Industrial
Interface was; I couldn’t think of any other possible
way of treating myself for having endured 15 hours of
strenuous work every day for those six months, than a
10 day trip to Bali.
Stepping down the flight at Denpasar Airport, I
felt the gush of humidity from the seas, clear blue
skies, garbage free streets covered with coconut Palms
on both sides, and men working on the construction of
miniature Hindu Idols. I just wished the city of Banga-
lore offered that. I was amused by the level of simplici-
ty and honesty in Hospitality the people had to offer.
Effortless genuine smiles and helping gestures, it
somehow became a mystery to me. How were they so
happy? Fun loving, and influenced by Bollywood! They
were hilarious! Every time we spoke of coming from
India, one would exclaim “Oh India! Mumbai! Shah
Rukh Khan!”. This once I also had a bunch of boys sing-
ing the song ‘Kuch Kuch Hota Hai’ to me as I walked
across the streets.
The province, religiously bound and culturally
diverse had so much to offer: from the most scenic
beaches, to water-
falls, rivers, and vol-
canoes. Amazing ad-
venturous activities
during the day, a
whole morning of
rafting at a 10 km
river with synchronised efforts from the four of us; in-
dulging in delicious lunch on the top of a mountain
over viewing an active Volcano; water sports at the
beach; and I have to mention Scuba Diving
in those clear waters. Putting on the suit,
the oxygen tank on my back and travelling
depths of ten feet under, I would see
Clown fish in their Sea Anemones and it
was just like the movies. Literally! It was
another dimension, where an hour long of being under
water just felt like ten minutes.
That perfect most rejuvenating long awaited
massage at sun set;
and dinners at
beach front. Every
night we’d have din-
ner along the beach
with all the restau-
rants beautifully lit;
offering traditional
dance performances
and watch planes land and take off.
I have to pay special mention to the Hotel Con-
cierge Associate Mr Dev, who made our trip so memo-
rable with planning tour Itineraries, arranging
transport, accompanying us to every outing we had
including walking those longs stretches of shopping
galleries whilst we ladies shopped, and did I mention;
boy was he Cute!
Amidst all the exhaustive exam schedules, pro-
ject submissions, gagging in laughter with cynicism at
the movies and enjoying that glass of Cosmopolitan
with the girlfriend, we often reach a point when one
just needs to step out of this circle of life and find
some time for ourselves. Give yourself that chance to
miss what you love. These ten days of Bali was just the
ticket, to that peaceful, adventurous, relaxing, time of
my life.
Photo credits: www.photobucket.com
Are you serious?
The Taj Mahal Hotel in Mumbai is haunted by the ghost
of W.A. Chambers the hotels’ chief engineer. Chambers
travelled to France shortly before the hotel’s comple-
tion . He later returned to India to find out that it was
built in the opposite direction. He was so heart broken
that he took his own life. Hotel staff and guests claim
that his ghost roams the old wing of the hotel obviously
still lamenting his design gone bad.
Source: www.hotelclub.com
Julie & Julia
Julie Powell
Yes, the movie was absolutely heart warming,
Amy Adams was adorable, Meryl Streep was (as
usual) mesmerizing and the food, the food... was
blissfully divine. However, like most present day
movies, we have to remember that it all began with
a book (or in this context a blog). Based not just on
one but two true stories, 'Julie & Julia' transports
you into the kitchen of two ordinary woman, who
for the love of food, transformed their mundane
lives into a gastronomical firework.
Contemplating on two remarkable women
you are drawn into two very different yet similar
worlds. Julia Child, a French immigrant to the USA,
was what Madhur Jaffrey was to the Indian house-
hold. She brought French cuisine the American
homemaker in the 1960s. An animated personality,
her bold candour encouraged many women across
the country to pick up that wooden spoons and get
to cooking not just food but an expression of their
love and creativity.
She won over the admiration and respect of thou-
sands of followers and one such woman was the
lost and doe- eyed Julie Powell. In the determina-
tion to transform her life, Julie decides to challenge
herself to cook 536 Julia Child recipes in 365 days,
in her diminutive run down New York kitchen and
with the support of her faithful
blog readers and loving (yet
sometimes confused) husband.
A daunting task that she suc-
cessfully accomplishes. She
finds through food an unkin-
dled passion and the approval
of her idol, Ms. Julia Child her-
self.
It just goes to show that
food has the power to be transformative, undis-
criminating and life altering. You may have to flip
over 30 crepes to create the perfect one but in the
end you can proudly gain a gift that is incomprehen-
sibly comforting and healing. And, if you ask Julie
Powell a book deal as well!
Tanya Nicole Fernandes
Photo credits: www.amazon.com
Literary Lounge
Sunset with a few drinks right on the edge of
the sea at Phu Quoc, a magical mango-
shaped Island off the south of Vietnam
Anahita Girish
Photo
Bug!
Kerala Style Mutton Curry
Anahita Girish
Ingredients:
For the masala:
1 tbsp Coriander seeds
½ tbsp Cumin seeds
½ tbsp Peppercorns
6 dry Red Chillies
½ cup Grated Coconut
Dry roast and grind to a paste with a little water.
2 tbsp Oil
2 sticks Cinnamon
4-5 Cloves
1 Bay leaf
2 Large Onions – finely chopped
1 tsp Ginger paste
1 tsp Garlic paste
3-4 Green Chillies- slit lengthwise (depending on
desired heat)
1 small bunch Curry leaves
1 kg Mutton pieces
½ tsp Turmeric powder
2-3 tsp Chilli powder
4-6 tsp Coriander powder
2 tsp Jeera powder
Method:
In a pressure cooker, heat the oil and add cinna-
mon, cloves, bay leaf.
After a minute, lower the heat and add the onions,
ginger, garlic, green chillies and curry leaves. Fry
well.
Add mutton pierces and fry a little and add turmer-
ic, chilli powder, coriander powder and jeera
powder. Fry well.
Add the previously made paste and combine well.
Pour in enough water to cover the mutton by about
an inch.
Indigenous Recipe
Editor-in chief
Avin Thaliath
Conceptualized and Designed by
C Rahila Sahrish
Editorial Team
Avin Thaliath
Tanya Nicole Fernandes
C Rahila Sahrish
Mayank Agarwal
Anahita Girish
Vishwas Badami
Mahira Alvares
Bryan John Fernandes
Karan Nagpal
Srujana Sagi
Contact us at:
Christ University, Hosur Road
Bangalore— 560029
Karnataka India
Phone Numbers: +91.80.4012.9100
+91.80.4012.9600
Fax: +91.80.4012.9000
Email: [email protected]
Website: www.christuniversity.in
Available on:
© For Private Circulation Only