The state government on Thursday barred registered medical practitioners in the city from issuing individual medical fitness certificates to stranded people wishing to return to their home states. It instead told local municipal corporation offices to check the travellers' body temperature using a digital thermometer and examine them for influenza-like symptoms at the time boarding the train.

The screening is to be done free of cost by the municipal corporations through civic/government medical officers or by hiring the services of registered medical practitioners. The revised order has asked local authorities to make a single list of people who don't display any symptoms at the departure point.

State Chief Secretary Ajoy Mehta issued an amendment on Thursday that would also apply across the state. It reportedly came owing to the inconvenience caused in the process of procuring individual certificates from registered medical practitioners who charged their respective fees in the absence of a uniform policy. There were reports of some private doctors charging up to Rs 1,500.

Delays not welcome

Apart from higher fees and longer queues at the clinics, the government was faced with the delay in travellers' departure. There was always a possibility of an asymptomatic person developing illness before the journey started or onboard vehicles and trains. Some parent states have also been demanding screening at the time of departure.

"Sadly, the fall-out and possibilities were not thought about before the guidelines were issued last week. A lot of people have suffered financially, physically and mentally. Procuring certificates proved to be a task for the distressed people who didn't have money to eat and travel," said a senior officer working in the migrant movement.

April 30
Day first rule on migrants’ movement was issued

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Encouraging everyone around him to stay indoors, Mayur Jadhav himself has been visiting various containment zones in Lokhandwala and Oshiwara wearing a PPE suit for three to four hours daily. A frontline worker, Jadhav does the risky job of collecting bio-medical waste from residential buildings and COVID-19 quarantines.

Amid the Coronavirus-caused lockdown, people are asked to put household waste in black bags and bio-medical waste — gloves, masks and items touched by COVID-19 patients, staffers at a quarantine facility — in yellow bags.

Like Jadhav, conservancy workers dealing with bio-medical waste are trained for the task. Jadhav, 30, resides at Durgadevi Chawl, Vakola and after weeks of practice, he is comfortable with the job. "Initially, I was worried as I had heard many were getting sick. But once we get the hang of it, we do the work without problems. Every day, we put sanitiser and spray disinfectant on the yellow bag and wait for five minutes before loading it on the vehicle meant only for yellow bags," he said. In K West ward, there are over 650 COVID-19 cases and over 300 containment zones.

'Made wife understand'

Rishikesh Dhotre, 43, is among the workers residing far from his workplace and spends over 10 hours outdoors. He leaves his Nalasopara residence 4:45 am for Worli and returns home around 3:30 pm. "I was nervous as we were visiting places everyone was asked to avoid. My wife would fight and ask why I am the one to go. But gradually, I understood the precautions we have to take and explained them to my wife. She is worried but understands the importance of the job," Dhotre said.

While Dhotre is glad to have access to fresh PPE kits every day, he also has to contend with how hot it gets during the three-hour collection.

Worried about family

Conservancy workers constantly worry about their family members, especially senior citizens at a higher risk of infection. Sarthak Chandramani, 29, works in G North ward comprising Dharavi. He takes extra precautions once he reaches home as he has a two-and-a-half-year-old daughter and 63-year-old father.

"I don't touch my phone after wearing the PPE and I call my family before I reach home. They have strict instructions to leave the house and keep a bucket of hot water and soap near the door. They are only allowed to enter after I have soaked my clothes in the bucket and gone for a bath," he said.

Chandramani often picks up medical waste falling out of the garbage bags with his hands. "People often overstuff garbage bags and then they can't be tied. Waste falls out from overflowing bags and we have to disinfect it, put back in the bag and disinfect the bag again," he said. Chandramani lives in BDD chawl, another high-risk area.

After the recent death of a civic official on food-distribution duty in Dharavi due to COVID-19, the BMC is screening all staffers. Kiran Dighavkar, assistant municipal commissioner, G North ward, said, "We have around 900 labourers collecting waste and there are 200 containment zones in this ward. We conduct screening once a week and check for fever with infrared thermometers. We have also counselled staffers to immediately report symptoms," he said.

Where is biomedical waste taken?

Medical waste is taken to a biomedical facility managed by the Maharashtra Pollution Control Board at Deonar. Amar Supate, principal scientific officer with MPCB said that since March 29, the facility has processed 11 tonnes of COVID-19 waste from Containment Zones and other biomedical waste.
"The yellow bags are directly put into the incinerator. Other kinds of plastic waste, glass vials, injections or syringes and scalpels are sterilised with sodium hypochlorite and then shredded for recycling," Supate said.

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A 3D printing startup in Mumbai has been accused of not fulfilling its part of the deal in a crowdfunded project initiated by a Delhi-based content creator to provide equipment to frontline health workers.

In March, Kusha Kapila contacted Boson Machines (BM) to provide 3D printed face shields for medical personnel at an initially agreed price of R150, by raising Rs 900,000 on Ketto.

With an industry standard yet to emerge, there were a lot of debates between Kapila and BM over the price and the number of masks to be made for raised amount."We then settled on R19 lakh for 18,000 masks," said Kapila. "Even this meant that a shield would cost Rs 105, which was still higher than the price of other 3D printers. The price was again reduced to Rs 75, before they finally agreed to R60. At the same time, the fundraising goal was also increased to Rs 21 lakh. They already had orders and capacity for 14,500 masks and we wanted to help as much as we could."

Kapila’s tweet tagging Aaditya Thackeray where she called out Boson

Boson was paid around Rs 13 lakh for the 14,500 face shields, and the remaining money was with Ketto, to be paid after the second batch of shields were dispatched.

The story gets muddled at this point, with Kapila taking to Twitter on May 1, accusing the company of not honouring its commitment and claiming even Rs 60 per mask was steep.

"After many enquiries, and [BM co-founders and brothers] Arjun and Parth Panchal's consistent unavailability, they finally sent a cost breakdown that I forwarded to various industry experts for verification."

In another tweet, Kapila alleged BM charged more than market price. Both Kapila and Ketto also claim that BM had been evading their questions.

"As of today, suppliers charge anywhere between Rs 35 and Rs 50 for a shield of the same quality," Kapila told mid-day. "This suggests that BM is trying to profit off this fundraiser. Profiting off a pandemic is shameful and anti-national. For instance, the cost of the plastic frame is quoted as R80 and they could only justify Rs 27. That's a difference of Rs 53. Further, the visor cost is quoted as Rs 30, but we found out that a sheet costs Rs 8. The tally says BM has delivered 10,700 pieces but we don't know if this has actually happened. As of today, Boson owes [me and Ketto] Rs 6,76,000," Kapila said.

By this, Kapila means BM has to return her and Ketto R6,76,000 from the initial Rs 13 lakh paid, as per her calculations. "The last time I spoke to them, which is when we reached a price of Rs 60, they agreed to return the money but later said their CA would get in touch and have ghosted me since," said Kapila.

Parth Panchal. Pic/Facebook, Arjun Panchal. Pic/Twitter

BM claims it has already delivered 10,700 face shields to 19 hospitals and other institutions across the country, including Mumbai's Sion Hospital, Kasturba Hospital, KEM Hospital, Wadia Hospitals—and even the BMC.

In an email to mid-day, BM refers to Ketto Online Ventures Private Limited as the buyer, and not Kapila. "We are unaware of the role of Ms Kusha Kapila with the buyer, M/s Ketto Online Ventures Private Limited, and whether she is authorised to represent the company in commercial matters," it said.

BM also alleged Ketto owes them an outstanding R1,31,063 from the orders that they had already fulfilled.

"We have seen the statement put out by Boson and our legal team is taking necessary steps," said Varun Sheth, of ketto.org.

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The Maharashtra government on Friday announced a compensation of Rs 500,000 to the next of kin of all the migrants who were run over by a goods train near Aurangabad. Expressing deep anguish over the incident which killed 16 migrants, Chief Minister Uddhav Thackeray said that all the expenses for the treatment of all those injured in the mishap will be borne by the state government. "We are in constant touch with the Centre to make arrangements for running as many trains as possible for the migrants to return to their homes. I appeal to them not to give up hopes," Thackeray urged.

The Chief Minister said that the victims were working for a steel company in Jalna and were proceeding along the railway lines, apparently to their homes in neighbouring Madhya Pradesh. At night they slept on the railway tracks but early Friday a goods train ran over them, killing 16 and injuring many others.

Thackeray said in the past 4-5 days around 100,000 migrants have reached home safely and more trains are being organized, including from Mumbai, to send the other stranded workers to their respective states.

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This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever

The Brihanmumbai Municipal Corporation (BMC) has increased the capacity of Corona Care Centres (CCC) for positive asymptomatic people double fold, with the help of schools, college buildings and pandals on open plots. The city now has 37,343 beds reserved for people who are positive but don't have any symptoms. One-fourth of the city's patients are in these centres. The maximum number of these CCC2 facilities is in wards which are on the top with high numbers of COVID-19 cases.

While the institutional quarantine centres (CCCs) have over 7,000 high-risk contacts with a capacity of little more than 20,000, the BMC is now focusing on the Corona Care Centres 2 (CCC2) which deal with positive asymptomatic patients. The maximum number of facilities is available in E (Byculla), L (Kurla), M east (Govandi, Mankhurd), M west (Chembur) and S (Bhandup) wards where the number of patients is increasing significantly.

With the Shreeniwas Mill building have a capacity of 3,000 beds, two parking lots with 1,000 beds, NSCI club of Worli with 500 beds, and some schools, G south ward has 5,568 beds for asymptomatic positive patients. Byculla has 2,605 beds with an 850 beds centre in a hall and a pandal. With more than 900 cases in Dharavi, G North ward utilised the space of Dharavi College to set up another 700 beds facility. C ward used gymkhana lawns and buildings on Netaji Subhash Road for more than 1,200 beds.

L ward erected pandals in Somaiya ground and Kurla ST Depot for 2,000 beds, M west ward uses the Swami Vivekanand College building for 1,200 beds and M east ward with densely populated slums used MHADA buildings for a 700 beds facility.

As of today, 2,233 people are in CCC2. "Hardly 6 per cent of the beds are occupied so far. But the BMC is preparing for the worst scenario," said a BMC official.

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As Coronavirus cases continue to rise in the city, the civic body has decided to appoint an IAS officer for each of the city's seven zones. The officers have to improve the doubling rate of positive cases from the current 10 days to 20 days by May 17.

There were reports about differences of opinions as no one was assigned a specific work area. Now, with each officer responsible for a smaller area, administration is expected to be smoother. The BMC had six IAS officers, including the municipal commissioner, to run the various departments. The State assigned four more senior ones — three for the civic body and one for the four state-run hospitals — to boost management. In spite of years of experience, there were disagreements among officers and the result was seen in the handling of the pandemic. Sources said that some IAS officers expressed dissatisfaction over the management.

BMC chief till Friday evening, Praveen Pardeshi's order is expected to improve administration and accountability. Each of the city's zones is headed by a Deputy Municipal Commissioner. The newly-assigned officers have to visit their zones every day from morning to 2 pm and be in office till 3 pm. The civic chief is to conduct daily debriefing at 6 pm with focus on reducing the doubling rate.

These officers will supervise mapping of positive cases, contact-tracing, Containment Zones, house-to-house surveys and surveillance, identifying senior citizens with co-morbidities and their further treatment, fever clinics, facilitating private nursing homes, clinics, hospitals, etc., testing of symptomatic persons, CCC1 and CCC2 creation, community participation, etc.

While Abasaheb Jarhad, Suresh Kakani, P Velarasu and Jayashree Bhoj are additional commissioners with the BMC, Manisha Mhisakar, Dr Ramaswami and Ashwini Bhide have been deputed for COVID-19. Prajakta Lavangare has been appointed to handle CSR activities. Joint commissioner Ashutosh Salil is also on COVID-19 duty. Sujata Saunik has appointed to supervise JJ, St. George, GT and Cama Hospitals.

75% attendance in BMC

After initially cutting down employee strength by half, then increasing it to full capacity during the second phase of the lockdown, Pardeshi reduced it again to 75 per cent, barring essential services. The order says social distancing is not being maintained due to 100 per cent attendance. The focus will be on contact-tracing, quarantine centre management, upgrading municipal hospitals and pre-monsoon work. Officers and employees aged over 55 years and suffering from chronic health issues can work from home.

The civic body had been giving a daily allowance of R300 to frontline workers like nurses, doctors and sweepers. It will now give the allowance to assistant commissioners and employees at or below the post of executive engineers too.

Three officers — Pardeshi, Jarhad, and Bhoj were transferred by the government on Friday evening. Their designations remain as the decisions were taken while they held the posts.

Which zone has whom

Zone 1 (Colaba to Malabar hill and Byculla): Abasaheb Jarhad
Zone 2 (Mahalaxmi to Mahim, Chinchpokli to Wadala): Manisha Mhaiskar
Zone 3 (Bandra to Santacruz, Vileparle East to Jogeshwari East): Dr Ramaswami
Zone 4 (Vileparle west to Jogeshwari west, Malad, Kandivali): Suresh Kakani
Zone 5 (Kurla to Chembur, Govandi, Mankhurd): Jayashree Bhoj
Zone 6 (Ghatkopar, Bhandup, Mulund): Ashwini Bhide
Zone 7 (Kandivli to Dahisar): P Velarasu

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Days after a video showing patients lying next to dead bodies in a Sion hospital ward went viral, another video showing a COVID-19 patient escaping the hospital through the window surfaced on social media.

In the latest video, a middle-aged man is seen running out of ward no. 5 on the ground floor of the hospital and jumping out of the window. A few minutes later, the man is brought back by the hospital staff. BJP leader Kirit Somaiya shared the video on social media on Friday and sent a written complaint to the civic body demanding action. "The incident took place on May 3 in front of ward no. 5 which is meant for COVID-19 patients. It is the same ward where another video had shown bodies lying on beds," Somaiya said.

Dr Pramod Ingle, acting dean of the hospital, said that the video is authentic but is being shown in a negative light. "Patients of COVID-19 are often under a lot of stress and suffer from psychosis. People react differently to stressful situations. Fortunately, the patient was brought back by a guard wearing a PPE kit," said Dr Ingle. He added that the guard had been congratulated for his good work and the video was from the security footage of the hospital.

Bodies to go to mortuary

The Sion hospital committee probing the video showing bodies kept at Sion hospital's COVID-19 ward has been given a day's extension by Dr Ingle.

The patient seen walking towards the window 

Meanwhile, IAS officer Prajakta Lavangare has been appointed to take charge of Sion and Cooper Hospital. She visited the hospitals on Friday. Dr Ingle said that while the enquiry report is still awaited, a new protocol has been decided to handle bodies of COVID-19 patients.

"The bodies will now be packed in plastic sheets on the bed and then shifted to the mortuary. We have two mortuaries and among them, the bigger one has a capacity to keep around 40 bodies. Families can collect bodies from there," he said adding that currently, there are 11 COVID-19 bodies at the hospital.

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The state government on Friday directed schools across the state against introducing any fee hike this academic year in view of the crisis. It also asked schools to provide parents with options of instalments to pay the tuition fees and offer online payment services.

The Maharashtra state government's school education department on Friday issued the Government Resolution (GR) in this regard.

"For the academic year 2020-21, schools should not hike fees. If certain services at the school which are currently not offered and are, therefore, reducing the school's expenses, the management must try to reduce the fees. Considering parents' convenience, schools should offer different instalment options to pay the fees instead of asking for a complete annual fee at once. They must also offer online payment services for parents," states the GR which also mentions that this step was taken after receiving several complaints regarding schools forcing parents to pay complete fees at once.

Parents hail move

While the government had earlier suggested instalments for school fees, some schools had offered such options or even reduced fees in some cases. But the decision lacked uniformity and hence the GR was issued.

Anubha Sahai, president of Indiawide Parents' Association, said, "It is an excellent decision by the state government. It clearly states that no school shall force any parent to pay full fees during the lockdown."

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Taking serious note of the report in mid-day about a green activist writing to Chief Minister Uddhav Thackeray regarding illegal chopping of trees and encroachments in Aarey Colony, the CEO office of Aarey visited the spot and began the procedure of filing an FIR against the culprits.

On May 7, mid-day had reported how a environmentalist Stalin D wrote to Uddhav requesting the forest department and Thane forest circle to monitor Aarey Colony against encroachers during the lockdown.

In his letter to Thackeray, Stalin D also highlighted the fact that on an average, at least 30 trees were being chopped down daily inside Aarey.

"Slum-dwellers are expanding encroachments, building illegal temples, clearing the vegetation regularly ever since the lockdown was imposed. We have time and again raised the alarm and intimated the authorities concerned.

But, the Aarey police have not acted on any of the complaints and instead have chosen to beat up citizens who send them proof of tree chopping and expanding encroachments," the letter stated.

Stalin D told mid-day that he also received a response to the email from Chief Minister Uddhav Thackeray's office stating that he letter had been sent to the department concerned to take necessary action.

CEO of Aarey Milk Colony Nathu Rathod told mid-day, "We have taken serious note of the illegal encroachments and alleged cutting of trees in Aarey and will be taking the help of the police to book those responsible. Our teams have visited the spot and the procedure of filing the FIR is in progress."

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The civic-run Brihanmumbai Electric Supply and Transport (BEST) undertaking on Friday said it would recruit a kin if any employee dies due to the coronavirus infection while on duty. It would be in the Class II or IV categories depending on the kin's educational qualifications, an official said. "Employment will be provided to the wife or son or unmarried daughter of a deceased employee.

If the person who died is a bachelor, then the job would be given to his brother or unmarried sister," an official said.

So far, 64 BEST employees have tested positive for the virus, including four who died of the infection.

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Two police officers and a constable were injured after a 27-year-old man attacked them with a chopper in south Mumbai early today, police said. Karan Pradip Nayar, president of Silver Oaks estate near Breach Candy, attacked the policemen who were on routine 'nakabandi' duty at 1.30 am, senior police inspector of Marine Drive police station Mrityunjay Hiremath told PTI.

The policemen, all deployed at the Marine Drive police station, received injuries on their shoulders and hands and were taken to the state government-run JJ hospital, he said. "When our policemen saw the man walking with a large chopper near the Pransukhlal Mafatlal Hindu Swimming Bath and Boat Club, they tried to stop him. He ran away and they chased him. When they tried to catch him, he attacked them with the chopper," Hiremath said.

Nayar, an architecture graduate, has been arrested, the police officer said, adding a case has been filed against him under various sections of the IPC, including 307 (attempted murder) and also the Arms Act. DCP Zone 1 Sangramsinh Nishandar reached the spot immediately after the incident and made arrangements for the medical treatment and accommodation of the injured policemen, he said.

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At a time when the Coronavirus outbreak has thrown people all over the world into despair, jazz legend Louis Armstrong’s ‘What a wonderful world’ bring a sense of hope and positivity. The song’s message of having a happier and better tomorrow couldn’t be any more relevant at such a time, which is why a rendition of the song that has gone viral on YouTube has won hearts online.

The video shared by the India chapter of the International Advertising Association features four melodious singers, Prabhakar Mundukur, Shalini Gupta, Subhash Kamat, and Rajeev Raja, who are a part of the Marketing and communications field.

The video opens with a message flashed on the screen that reads, “A musical message of optimism from the four members of the Marcom industry,” after which the singers present their soothing rendition of the famous song accompanied by the piano and the flute.

Shared on Tuesday, the video has garnered 4,885 views on YouTube with tons of comments praising the rendition and how the song made them feel refreshed.

A user said, “It’s people like you who make India a splendid part of this wonderful world.” Another user said, “Wow.. what a masterpiece !! Feel so refreshing.” One more user said, “Thank you, it is indeed a wonderful world and thank you for your part in making sure we hear it in your amazing voices. Beautiful!!"

What do you think about the post?

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Dear Diana,
I am a happy-go-lucky person who loves to make people laugh. Even when things go wrong, instead of fretting, I prefer to let go. My girlfriend, however, finds this habit of mine irritating. She just does not know how to laugh aloud. She's always serious and focussed. This is causing a lot of tiffs between us. She finds my sense of humour atrocious. I mean no harm to anyone, so I do not know why she can't chuckle along with me? We have had a lot of discussions, but she feels I go overboard. I call her Miss Stiff Upper Lip and she gets so annoyed that she stops talking to me for days. I just want to see her happy and laughing. My girl tells me she has always been like this so she can't be like me. I have told her to loosen up, but she is adamant. What do I do? How do I tell her that I am trying hard to please her? Why does she find me offensive? She also tells me that she often feels that I have inhaled laughing gas.
— Waman

Dear Waman,
Laughter can go a long way in maintaining a happy relationship. Your girl is the opposite of you. She does not feel the need to have a sense of humour or is perhaps unwilling to let go around you and be relaxed and fun-loving. You have told her to be relaxed, but it cannot be an overnight change. You need loads of patience as she will take time to be like you. At the same time, try to find out what has made her so serious. Is there something on her front that is troubling her? Make her feel comfortable and tell her it is alright to let go sometimes and have a good time with you.

Dear Diana,
My SSC exams just got over and I know for a fact that I am going to fail. The feeling scares me to a point where I can’t sleep or eat. I don’t want to interact with friends or my family. I am scared of letting them down, especially my mother. My parents are pretty strict and I don’t know how they will react if I fail. I tried very hard to learn everything, but when I was about to write my exam, I realised that I couldn’t remember anything. I was completely blank. No one has failed in my family. Please help. I am scared.
— Rohan

Illustraion/ Uday Mohite

Dear Rohan
It’s natural that you are feeling scared of telling your parents that you might flunk in your exams, but instead of being anxious all day, it’s best that you sit them down and tell them exactly what your problems are. Even if they shout at you at that moment, eventually they will understand what you are going through. In fact, who knows, they might be able to help the situation. You mentioned that you tried studying but couldn’t memorise, so may be your parents could help you improvise on the way you learn. Remember, that life is a long journey and these numbers in your exams do not dictate how successful you are going to become in the future. They are mere marks. It also seems that you are scared that your relatives might not think highly of you when they get to know that you have failed but at the end of the day, you have to live your life and are the best judge of your capabilities. Believe in yourself.

Dear Diana,
My guy has this peculiar habit of poking fun at me. Whatever I do, he has a problem. He does not like the way I dress, the way I eat and the way I talk. Recently, I enrolled in a gym and he finds it amusing. He has been asking me daily how many inches I have lost. He has been sarcastic and instead of goading me to lose weight and motivate me, he is going on a different tangent. I try hard to please him, but he always takes offence. We have been together for eight years. He says he is afraid to commit, so even though we are in our early 30s, a wedding is not on the horizon for now. I usually do not react to whatever he says, so after a while he has to keep quiet. When we are with friends, he behaves loving and caring, but when we are alone, he shows his true colours. I am fed up of him and his recent behaviour has been obnoxious. He even lands up at the gym to watch me work out and questions the instructor whether I am serious about it. What should I do?
— Sandy

Illustration/Uday Mohite

Dear Sandy,
Why are you still sticking around with a guy who leaves no opportunity to demean you? Why have you been taking all his nonsense all these years? You seem to have developed low self-esteem because of this man. He needs to accept you, the way you are – just the way you have accepted him. He does not ridicule you in front of his pals because they will chide him. He knows that you are submissive and meek, so he can get away by telling you anything. It is time you stopped being the doormat. More importantly, you need to sit down and take a decision. Do you want to be with a man who ridicules you or respects you? The choice is yours. If you want to stick around, stop complaining. But if you want a man who respects you, walk out on him.

Dear Diana,
I was in a relationship with this girl over a decade ago. We went our ways, but there was no single reason what caused a rift between us. We did not know where we were heading. There was no possibility of a future together as both of us were married. So it was a case of an extramarital affair for the two of us. After about six months, she got cold feet and stopped meeting me. In a fit of anger, I told her to not talk to me. We used to work at the same place. I then decided to switch jobs. After that she did not try to get in touch with me nor did I contact her. It has been 11 years that there has been no communication between us. My problem is that I think of her every single day. There is not a day that I do not wonder what she is up to. At many times, I feel like getting in touch with her, but then refrain. I do not want to cause an upheaval in her life, but how do I get her out of my head?
— Rishabh

Illustration/Uday Mohite

Dear Rishabh,
It has been over a decade that you two called it quits. Time is the greatest healer, but you still seem obsessed with her. The reason being that you did not seek closure. If you had, perhaps you would not pine for her still. You state that you two just drifted apart and you cannot pinpoint a reason. If only you two had sat down and ascertained the reason, things would have been clearer on your front. There is no point getting in touch with her. Refrain from trying to communicate with her even in the weakest moments. Also, most importantly, the two of you are married, so you will be causing havoc in the lives of your respective partners as well. Let her live her life while you need to move on. You are living in the past, it is time you learn to live in the present. This girl is your past, so let her remain there.

One of the images in Masaba Gupta’s Insta-only campaign features model TJ Banu in a chiffon saree, the pallu draped around her head like a hijab

In a world divided by political agendas and religious regulation, women's clothing is defined through moral dress codes. "Do we have the freedom to wear whatever we want, when there are no dress codes for men?" asks young Mumbai designer Masaba Gupta, through her "Can't" series of T-shirts and caps launched as part of Tiger Lily, Spring/Summer 2018 line. One of the images in her Insta-only campaign is of model TJ Banu in a chiffon saree, the pallu draped around her head like a hijab (left in pic).

Kallol Datta introduced a range of hijabs, as part of his runway collection in 2015, with pattern cutting experiments of 3D inserts, embellished in tassels and foil print

In January 2016, Dolce & Gabbana released a "modest-wear" range, joining the likes of Oscar de la Renta and Tommy Hilfiger. H&M released a first advert featuring a Muslim woman in a hijab in 2015, and House of Fraser now stocks athleisure hijabs, designed for Muslim women to wear while exercising and swimming. But the rebellious interpretation of a conservative style has seen both criticism and cheer. Veteran designer James Ferreira welcomes the newfound reverence. "We've endured the West's interpretation of fashion for far too long... open any magazine, and there are tits all over," he says. Ferreira first designed and retailed a range of hijabs with badla work (intricate Indian embroidery in metal thread) as long as 30 years ago.

Kolkata-based Kallol Datta's emancipated designs occupy a middle ground between the genders. That he is inspired by the Islamic style of cloaking is a result of having spent his early years in Abu Dhabi, Dubai and Kuwait. He began designing abayas and kaftans in 2008, and called his version "sleeping bags". It's only as recently as 2015 (right in pic), when he introduced a range of hijabs with pattern cutting experiments of 3D inserts, embellished in tassels and foil print, and sold them at stores in Saudi Arabia and Kuwait.

Masaba Gupta

"It's a cool move," Ferreira says of Gupta and Datta's new designs. "Masaba and Kallol are mending broken ties between communities; it's like what the beard did post 9/11. At a time when the world began associating the beard with a political event, men from across cultures and countries embraced the beard. Solidarity is always heartening," feels Ferreira.

Kallol Datta

How do you explain using femininity as a tool of empowerment or rebellion?
Masaba Gupta: We create clothes on steroids, what we call churning out "maal". While Tiger Lily, our S/S 2018 collection, has a lot of new prints, the colour palette of knockout pinks and bottle greens stays true to my brand's aesthetic. It's an elevated, easy-to-wear collection inspired by the modern-day woman. So it's online campaigns that allow me a creative release, a platform to have an opinion. I was empowered rather than fearful when shooting the campaign. There's always the fear of being trolled on social media, but then that happens anyway.

Kallol Datta: It's not so much about being rebellious as it is about asking, how do you shroud yourself in fabric? As a designer, I pay attention to the fabric's form rather than the human form, hence layering and shaping remain at the core of my designs. It's also a familiar space [hijab] since I spent most of my early life in Abu Dhabi, Dubai and Bahrain.

Why pick a symbol of conservatism?
Masaba Gupta: The starting point of the idea was to talk about our best-seller sarees. And the saree has been constantly debated... in relation to how it should be worn by a specific type of woman to why the youth are apprehensive about embracing it. That's why the decision to showcase the saree worn by real women, as opposed to models, in the campaign shoot. Middle Eastern women think that a saree is intrinsically Indian, hence the idea of styling this drape like a hijab.

Kallol Datta: I enjoy working with native wear clothing in a template form to realise silhouettes, which keep changing as layers are added or subtracted. The chador, manteau, abaya, kaftan or hijab become great building blocks for me to work with. At the same time, clothes-making for me is rooted in anthropology.

When a politically engaging idea occurs to you, how long before you wonder if controversy will follow?
Masaba Gupta: I don't want to unnecessarily stir up a controversy, and have people protesting outside my home. My brand's business head doesn't always agree with my social media posts (laughs). But I also believe that there's a difference between being brave, creative and downright foolish. That's why I put a caption to the image: 'This is celebratory and not a gimmick. I want women to wear a saree the way they feel best, in keeping with their traditions and their comfort. Most importantly, for them to not justify, why they chose to wear it the way they do'.

Kallol Datta: It never crosses my mind. I've been mindful about not using symbols, or portraying national icons in my designs.

How does fashion become political?
Masaba Gupta: I find fashion a departure from controversy or politics. After India, my biggest business comes from Dubai and Kuwait. My job as a designer is done when my clothes inspire freedom in Muslim women to adopt fashion the way they desire.

Kallol Datta: When Eastern concepts move to the West, they often get lost in translation. A woman wearing a hijab, a man in a kaftan - they become visible markers of their communities. The lack of representation [of these markers] in editorials and fashion journalism means that you're telling them, 'we choose not to see you'. Although Indian designers cater to Islamic countries, it's rare to see indigenous cultural markers in their clothes. Indian designers haven't moved beyond lehengas and sarees; it's their bread and butter. They are ignoring a thriving demographic. It's heartening to see 'modest fashion' come into its own.

Also Read: Jacqueline Fernandez Had Fun Designing For MMA Fighters

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Kylie Jenner. Pic/Santa Banta 

As far as versatility goes, there aren't many clothing items that can contest with a good denim jacket. From cowboys in the early 20th century to urban commuters and Hollywood stars, the denim jacket makes for a durable yet a timelessly fashionable companion for everyone.

And as far as denims go, Levi's has forged a cult like image among consumers. Being the pioneer of the modern age copper-riveted jeans, the German immigrant-Levi Strauss founded company has been in the business since 1853. One of the most timeless of all denim jackets is the Levi's Trucker Jacket, which has been an indispensible wardrobe essential for stars and fashion-heads alike for years.

Just look at Emily Ratajkowski's casual airport appearance, or Lily Aldridge's recent denim jacket-styled look, as recorded by People, the jacket has been like an eternal go-to for the glam girls, fit for any occasion. 'This is Us' star, Milo Ventimiglia rocked his trucker jacket with a chambray shirt and navy pants, totaling in a neat look, proving that the denim jacket isn't restricted to be rocked by just the women of Hollywood.

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The Story Re-Spun, Raymond's Khadi Project fashion show, was held on April 4 at its flagship store at Breach Candy

The guests gathered at Raymond's Breach Candy store earlier this month for The Story Re-Spun, a showing of the menswear brand's latest line, had one question on their minds - how will the corporate professional accustomed to crease-free workwear warm up to whimsical, organic khadi? But the team at India's oldest fabric retailer knew they had pressed the right button when the campaign around their just-launched Khadi initiative clocked 15 million views in 30 hours on their social media page.

Raymond has launched the collection in association with young designers Gaurav Khanijo, Anuj Bhutani, Ujjawal Dubey and Alan Alexander Kaleekal, and their choice of textile is the "fabric of the nation", which they call universal, and one that transcends age and social barriers. The brand has used its fabric technology expertise to lend khadi, drape and wash-and-wear qualities. The silhouettes and prints which comprise the collection of suits, tuxedos, bandhgalas, bomber jackets, hoodies, shirts and kurtas, are modern and approachable. To complete the look, on offer is a range of khadi accessories - ties, pocket squares, cuff links and shoes.

Varanasi-based textile developer and designer Hemang Agrawal's

"The design and technical teams from Raymond worked extensively with clusters of khadi weavers from across the country for over 12 months to give the fabric a whole new face and form," says Gaurav Mahajan, President-Apparel Business, Raymond. Style observers see Raymond's move as one that seeks to give sustainable fashion a nifty edge, a trait often compromised in the drive to produce ethical fashion, and promote indigenous crafts. Fashion entrepreneur and consultant Sabina Chopra says, in the absence of labels offering appealing sustainable designs at reasonable prices to the young buyer, Raymond's model could be one to ape. "Collaborations [between designers and fabric manufacturers] could be the way forward if we are to impact purchase," she thinks.

Summer 2018 collection reimagined Benarasi textiles to make minis and box-pleated dresses, and used Tanchoi and Katarwan weaving techniques to create the houndstooth pattern

While the world over, sustainable fashion champions fair trade, local techniques of production, and reuse and upcyling, in India, an ancient tradition of craft has moved focus to the revival of textiles. That it is currently also a political talking point, makes it complicated. "In India, we stress on sustainable fashion from an aesthetic point of view, motivated by the revival of textiles. There's too much of one thing, without regard for price point, the young customer demographic, fit or design," feels Delhi-based designer Arjun Saluja. He is currently occupied with creating a collection from upcycled cotton, with a focus on minimum fabric wastage. And so, the sustainable cause is a subtle story behind the collection, not its central identity.

After showing at LFW S/R 2018, The Good Loom showcased its summer collection of casual menswear and sarees, designed with a special focus on ethical production and getting the right fit at ARTISANS' gallery at Kala Ghoda last week

Hemang Agrawal, textile developer and designer from Varanasi, agrees. "Shoppers buy basis design and style. The ethical credentials of a label come later," he says. Living in a city that's at the heart of the ongoing revival of Benarasi weaves, he speaks of fly-by-night designers jumping in to claim to own the cause.

Agrawal decided it was time to rewrite the script; one that tested the sprightly, dressy competence of time-honoured Indian weaves. Un-Revive, his summer 2018 collection, included modern-day essentials such as minis Mary Quant-would approve, trench and box-pleated dresses, maxis, cropped pants and palazzos. He pinned his interest on the sustainability mast by working with master weavers from his hometown to create tartan checks, polka dots, houndstooth and geometric patterns using the Tanchoi and Katarwan techniques. "Why can't handlooms be young?" he says, explaining the thought behind using one of India's oldest textiles to create plucky, young designs.

Chopra wonders why sustainable clothes are devoid of colour or refined cut. A chunk of craft practitioners focusing solely on revival of textiles are taking for granted the design element of clothing. "Hence, the final tailored garment tends to be weak on cut, giving us tent-like, boring clothes…who decided colour is not cool?" she says. Veteran designer duo David Abraham and Rakesh Thakore of A&T push the boundaries when the former says, "Theoretically, you could do anything with craft, even design a bikini or hot pants. The trouble is, designers are not intervening into developing their own textiles. Ideally, they should."

A&T made a compelling case for ethics-meets-aesthetics with the recent #SadakSmart collection. Encouraged by DIY countercultural streetwear trend, the range looked at indigenous shapes, such as the salwar, kameez, saree and ghagra, and tipped them in favour of teasing everyday styles using updated versions of sequined Chanderi, aari embroidery, and floral patterns inspired by the great Indian chintz.

Not so long ago, anti-fit fashion found its moment internationally, and India, a land of drapes, was more than happy. The unstructured silhouette became an approved form of anti-fit, and handloom - one of the heroes of sustainable fashion - tagged along. Saluja points out that a change in design will take place only when we break the myth that hand-woven equals anti-fit. "The latter is about how you play with both, fabric and body - kiss it or turn it away from skin. Lend it form or leave it formless. Fabric development plus emphasis on silhouettes is key."

And so, good design is both the problem and the solution. Sustain, a 12-year-old apparel vertical of the Good Earth brand of luxury lifestyle, insists on being known as classically Indian. "We are not interested in being hip or cool. But we understand the value of offering modern clothing options that highlight India's incredible workmanship. It might be difficult to make khadi glamorous, so we've started working with Bhagalpuri silks for evening wear. Similarly, we've updated traditional embroideries by combining them with fresher colour ways," says Deepshikha Khanna, head of Sustain.

Rozana, a sub-brand of Sustain, positions itself as daily tonic for everyday wardrobe woes. Aimed at younger clients, it's a line of separates. Sassy shirtdresses, long and short kurtas, lehengas, kalidar kurtas and Hiba trousers are made in malkha cotton, khadi and muslin, priced between Rs 4,500 and Rs 22,000. Interestingly, timely interest by two of India's biggest fashion weeks has plucked the sustainable fashion lobbyists from their craft-based address to dazzling runways with dedicated show slots. The Autumn/Winter 2017 edition of Amazon India Fashion Week addressed the relevance of handlooms, while highlighting sustainable businesses with, The Handloom School. Supported by Good Earth, nine designers including Sanjay Garg, Neeru Kumar, Gaurav Jai Gupta, Rajesh Pratap Singh, Rohit Bal, Péro and Ekà worked with weavers and textiles designers under the watchful eye of textile revivalist Sally Holkar.

For the last seven years, Lakmé Fashion Week has dedicated a day towards the promotion of Indian crafts, recycling and re-purposing. "It started as a means to encourage dialogue on sustainable values. And with initiatives like #CraftisCool, we are working towards creating viable collections that appeal to high street sensibility," says Gautam Vazirani, fashion curator, IMG-Reliance, organisers of LFW.

This season, LFW collaborated with The Good Loom, an artisanal brand from GoCoop, (the first e-commerce store to win a national award for 'Marketing of Handlooms') to present a selection of smart, casual menswear and sarees, with a special focus on ethical production and getting the right fit. It was a sincere attempt at bridging the gap between how the country's Instagram generation interprets fashion and its duet with indigenous craftsmanship. "That sustainable fashion should be sexy, and not stop at mundane or homogeneous, is now our agenda. The millennials don't see themselves dressed in kaftans or anti-fit shapes," adds Vazirani. But he's up against a challenge. Designers often tell him of the 35+ consumer loving the anti-fit way. Saluja has an answer to that. "Let's not be blinded by the revival manifesto. Sixty per cent of India's population is under 35, and they are seeking stylish ready-to-wear options."

Challenge of handlooms: Colour forecast doesn't figure in our scheme
For 11-year-old label, Amrich, led by Delhi-based Amit Vijaya and Richard Pandav, instead of reinforcing a divide between ethical and non-ethical consumers, they prefer to be known as a Western wear brand of separates, infused with enough versatility to be worn in Indian styles. "Working with handlooms is not without its unique set of challenges. For example, we can't afford to follow the colour forecast, since we work with natural dyes. Plus, we work with tricky timelines. We have to work two years in advance since there is lot of back and forth between craftsmen and our design team," says Vijaya. Luckily, the two design and develop their signature shibori in-house, making it possible to control how the garment is cut. "It also allows us to keep the price affordable. The shibori range starts at Rs 13,000," he adds.

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The International Olympic Committee will face "several hundred million dollars" of added costs because of the postponement of the Tokyo Games, the body's president said. Thomas Bach spoke in an interview with German newspaper Die Welt on Sunday. Estimates in Japan put the overall cost of the postponement at USD 2 billion-USD 6 billion. Except for the IOC portion, all added costs will be borne by the Japanese side according to an agreement signed in 2013 when Tokyo was awarded the Olympics. Bach said it was "impossible to say for now" the extent of the added costs for the IOC caused by the coronavirus pandemic. "We agreed with the prime minister that Japan will continue to cover the costs it would have done under the terms of the existing agreement for 2020, and the IOC will continue to be responsible for its share of the costs," Bach said.

"For us, the IOC, it is already clear that we shall be faced with several hundred million dollars of additional costs." Before the postponement, Japanese organizers put the official cost of the games at USD 12.6 billion. However, a government audit report in 2019 said the costs were at least twice that. All but USD 5.6 billion of it is in taxpayer money. Tokyo said the 2020 Games would cost about USD 7.3 billion when it won the bid seven years ago. On Friday, the CEO of the Tokyo organizing committee said the pandemic left some doubts about the games going ahead next year. "I don't think anyone would be able to say if it is going to be possible to get it under control by next July or not," Toshiro Muto said, speaking through an interpreter.

"We certainly are not in a position to give you a clear answer." Bach was asked about the possibility of another postponement. He did not answer directly, but said later in the interview that Japanese organizers and Prime Minister Shinzo Abe "made it very clear to me that Japan could not manage a postponement beyond next summer at the latest." Bach was also asked if the pandemic provided an opportunity for some athletes to violate the doping rules with no threat of testing. Bach countered that the delay could allow new testing methods to be developed. He also said tests made before the Olympics would be saved for 10 years for retesting.

"No one should feel confident that they don't get caught," he said. Bach was asked about Russia's status for the Olympics in 2021. Last year, Russia was hit with a four-year ban from international sports ¿ including the Olympics ¿ because of a doping scandal. However, many Russian athletes were expected to be allowed to compete if they could show they were clean. "The Russia question is currently under consideration by the CAS, the independent international Court of Arbitration for Sport, so it wouldn't be right for me to comment on it," Bach said. Bach said he had not decided if he will run for re-election next year. He also pointed out that the IOC had insurance that covered a cancellation, but not a postponement. The election will take place in 2021, and Bach is required to notify of his intentions six months before the vote. He was first elected in 2013 and is widely expected to seek another term. "There's still plenty of time," he said.

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Teenage sensation Manu Bhaker believes India shooters were at the peak of their performances before the COVID-19 pandemic disrupted their Olympic plans and created a global health crisis. The 18-year old pistol shooter, who was one of India's medal hopefuls in Tokyo Olympics, was disappointed at the Summer Games being postponed but said well-being of people comes first before anything.

"I was expecting some tournaments to be affected but suddenly everything has been impacted by the pandemic, everything is getting cancelled. I feel both positive and disappointed at the same time. We were at the peak of our performance recently and would have been nice to compete at the Olympics right now," Bhaker told India Today.

"But then, health is more important than anything. But when we practice with the team, there is always that competitive spirit, because we can see people doing better than us. So that's lacking," she said.

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Nihari Gosht. Pics/Sameer Markande

A wooden horse at the entrance of Basanti reminds us of Hema Malini's beloved companion, Dhanno, from the runaway hit Sholay. However, Twinkle Keswani of Silver Beach Entertainment and Hospitality says the theme has "nothing to do with the film. The name reflects the restaurant's inherent Indian roots."

Bhindi Naintara

The interiors, designed by Minnie Bhatt, are a burst of bright colours and yet, strangely soothing. A minimalist look, restrained use of wall decorations, generous space between tables, and French windows create an illusion of space.

Awadhi delights
A few Punjabi staples aside, the menu has a distinct bent towards Awadhi cuisine. Chef de Cuisine Salim Qureshi of the famed Qureshi gharana brings family recipes and secret ingredients to Basanti. Head chef Rohan D'Souza says, "Chef Qureshi would carry a bag of ingredients that he would guard fiercely. We coaxed him to share his secrets."

Sumit Kokate is the man responsible for Basanti's extensive paan menu

The starter, Galawat ke Kebab, (Rs 365), is where chef Qureshi shows off his Lucknowi roots. The lamb is cooked to perfection such that the medallions melt in our mouth, while the spices tantalise our taste buds. The Nihari Gosht (Rs 390), from the Subz aur Salan section of the menu, consists of generous portions of lamb that fall right off the bone. The gravy of yoghurt, cooked with ginger, saffron and other spices, makes the dish pungent and calming, all at once. We savour a few vegetarian dishes, too - Bhindi Naintara (Rs 270) and Paneer Do Pyaza (Rs 290) are comfort picks. The Dal Ek Khaas (Rs 250), which is slow-cooked for hours, with dollops of butter added at intervals, is a hit at the table.

Paan's labyrinth
Finally, it is time to savour the paan menu, which is peppered with curious names: Ice Paan, Fire Paan, Vanilla Paan, Pineapple Paan and Butterscotch Paan. The man behind the counter, Sumeet Kokate, previously worked at Tara Paan, a famous paan hangout in Nashik.

He proudly reveals that he was trained by 'guru' Tarasingh Shinde, who has supposedly created over 100 varieties of paan. Having learnt the ropes from the best, Kokate went on to experiment some more, while also borrowing from his guru. The result is a range of delicious betel-leaf treats. We start with the Blackcurrant Coffee (R85), where the leaf is dipped in a layer of melted chocolate. At first, we taste the sweet chocolate, but when we bite through the leaf, we experience a burst of flavours - fruity black currant and an after-taste of bitter coffee. The Fire Paan (R145) is all drama - cloves that hold the leaf together are set alight. You are to put the flaming paan right into your mouth to douse the flame. The fiery clove coats the palate, followed by kattha, gulkand, mukhwas, and other paan staples. The Ice Paan, on the other hand, is filled with crushed ice.

The Pineapple Paan (Rs 85) comes with a coating of the fruit and sugar paste. Inside, we taste sweetened coconut flakes, cardamom powder, gulkand, and mukhwas.

The establishment may have put out their disclaimers about Sholay, yet Amitabh Bachchan's gimmicky hit tune, Khaike Paan Banaraswala, comes to mind as we exit Basanti.

Opens: Tonight (7 pm)
Time: 12 pm to 3.30 pm, 7 pm to 1 am (from August 24)
At: 7/11, Meera Apartments, Juhu Versova Link Road, Seven Bungalows, Andheri West.
Call: 7045637722

Aloo Handi. Pics/Shunashir Sen

Around 60 years ago, an aloo-chana chaat vendor near SIES College in Sion sat idle with restless fingers. He absent-mindedly picked up a peeled boiled aloo, cut it breadth-wise in half, and scooped out the centre as you would do with a baked potato before filling it.

At that moment, a customer happened to stop by. Seeing the scooped-out potato, he asked the vendor to stuff it with chutney, spices and chana, and popped it in his mouth like a pani puri. The burst of flavours pleased the customer, and he told his friends about it. Word spread. Soon, the vendor realised that he could make a business out of the product, and replaced the chutney with tamarind water. He named it Aloo Handi, since a handi is something we fill in. He spent his working life at that same stall in the city. Later, he went back to his farm in Uttar Pradesh (UP) to spend his twilight years.

Around the same time, in 1987, a 15-year-old named Laxmikant Mishra got off at VT from Basti zilla in UP, looking for the big-city life. He got in touch with a family connection, Jaiprakash, a person whom the anonymous Aloo Handi vendor had taken on as an apprentice and bequeathed his trade to.

But Jaiprakash had other things on his mind as an entrepreneur. So, he took Mishra under his wings, teaching the ropes, for him to take over. This was around 1991. Mishra was barely out of his teens. But after evading the authorities for long in search of a permanent space, the young man finally found a place behind Guru Kripa restaurant in Sion — close to the original stall near SIES College — in 1994. That's where he has been ever since, perfecting the Aloo Handi for 23 years.

Laxmikant Mishra at his stall

"In the early days, no one would let me have a permanent spot for my stall. So I'd run here and there. After a while, I found a fixed place — this very place. Since then, I have not really faced any trouble, but right now…" Mishra pauses mid-speech — alluding to a subject he had shared his suspicion about when we'd introduced ourselves for a chat. The subject being, The Tax That Must Not Be Named.

Mishra's eldest son, Shubham, is 21. He is his father's apprentice, and will inherit the business. In doing so, he will be allowing his father to live his dream — that of heading back to his family's farm. But when Shubham takes over, he will also be taking forward a legacy that is quite unique in the Indian street food spectrum. We have never seen the equivalent of an aloo handi anywhere else.
After all, it's a product born out of serendipity.

Time 11 am to 10 pm, daily
At Behind Guru Kripa restaurant, off Sion Circle, Sion West.
Cost Rs 10 for two aloo handis; Rs 15 for a serving of aloo-chana chaat

How to make the Aloo Handi
Ingredients
Boiled potatoes
Boiled desi chana
Minced onions for garnishing
Tamarind water with chilli powder
Spice mix: red chilli, coriander, cumin, black pepper, clove and cardamom; all powdered, salt, black salt and dry mango powder.

Method
Peel boiled potatoes, cut breadth-wise and scoop out.
Put the spice mix and chana in the potato.
Drizzle chilli tamarind water.
Top up with onions.
Eat it like a pani puri.

This week seems to have done justice to the Indian and Parsi food. From Awadhi cuisine to egg variants, several new restaurants in the city are offering delicious fares, which are perfect to tantalize your taste buds with during the weekend.

.

1. Basanti: The menu has a distinct bent towards Awadhi cuisine. Chef de Cuisine Salim Qureshi of the famed Qureshi gharana brings family recipes and secret ingredients to Basanti. In Galawat ke Kebab, the lamb is cooked to so much perfection that the medallions will melt in your mouth, while the spices will tantalise our taste buds. The Nihari Gosht consists of generous proportion of lambs and makes for another good non-vegetarian option. While vegetarian dishes like Bhindi Naintara and Paneer Do Pyaza are comfort picks, the slow cooked Dal Ek Khaas happens to be a major hit. One of the striking items on the menu card is the paan. Ice Paan, Fire Paan, Vanilla Paan, Pineapple Paan and Butterscotch Paan, the man behind the pan counter has a lot to offer.
Where: 7/11, Meera Apartments, Juhu Versova Link Road, Seven Bungalows, Andheri West

2. Ministry of Eggs: This is a new egg-centric quick service restaurant located in the food court of a mall in Ghatkopar. Here, the menu is a delight to all egg lovers. The Egg Lasan Kachchu is a unique offering at this food outlet. The French Toast Sandwich Egg Rolls are perfect mess free bites. On the other hand, Parsi favourites Salli Par Edu and Akuri on buttered toast make for a good start to the egg trail. Egg Paaplet, Egg Lahori and Egg Mamna are three other offbeat delicacies that are worth savouring at the outlet.
Where: Third floor, R City Mall, Ghatkopar West

3. Monkey Bar: This restaurant in Mumbai makes its mission to serve breakfast anytime of the day, and by night. Dubbed Breakfirst Plus, this Sunday-only, all-day brekkie bonanza is a feast with a twist! One of their big-ticket dishes is Lord Cubbon's Vice, a traditional English breakfast. Egg lovers can dig into the EggHead section that offers everything from scrambled eggs to their interpretation of the Parsi staple — Curried Akuri with Malabari Paratha. For those who prefer a saccharine-heavy breakfast, there's always Cinnamon and Toffee Pancakes along with French toast. The menu also offers perfect hangover cures with signature breakfast cocktails like the Bloody Monkey, and thick shakes and fresh juices.
Where: Monkey Bar, Summerville, junction of 14th and 33rd road, Bandra West.

It's a long weekend and any long weekend is incomplete without a feast. Take your pick and drive to the joints for an ultimate food trail in the city.

Priya John

A cute pink pig dressed as a cupid, angel and demon smiles at us from the labels of various 200gm bottles that we've picked up from Jar-ry Eyed Surprise, an Andheri-based home run venture by Priya John, launched this April. These contain mayonnaise, jams and even pickle – all made using pork. When refrigerated, they last up to a month. "I've found variants with other meats but rarely anything with pork. Since I love bacon and pork, I decided to experiment with it and came up with a bacon jam first. When my sister [Preeti] tried it, she suggested I should start a venture, and even came up with the name," says the 31-year-old, who also runs a fashion accessory label.

(From left) Spicy Porker, Sweet Pork, Porkerizo, Pokernaise and Pork Pickle

She delivers across Mumbai, and ships items to other parts of the country too. However, you need to order in advance. We first dig into Porkerizo, a chorizo jam with marmalade like consistency that greases our taste buds with sweet and spicy flavours, finished off with a smoked aftertaste. The samples include two types of Porkers – sweet and spicy jams – made with bacon. While sweet version is simple, with only sugar and bacon, the spicy offers a hint of cinnamon too. "I've tried them as pizza toppings, in mac and cheese and topped them even on chocolate pancakes," reveals John.

Adding a mental note to make a spicy porker waffle sandwich, we move to Pokernaise. Unfortunately, the mayonnaise tastes more like a mustard sauce, lacking the distinct bacon flavour. Instead, we seek solace in Pork Pickle that packs a punch with its tangy and spicy flavours soaked in by soft pork bits. We feel sorted for lunch as we mop it up with aloo parathas, happy to have discovered our go-to option when we're craving comfort food. John tells us she's in the process of trying bacon butter and bacon salt. When refrigerated, these items last for upto a month.

Call: 8097075107
Email: eat@jarryeyedsurprise.com
Cost: `300 (200gm); `650 (500gm)

Be ready to rock

9.30 pm Head to this busy venue for concerts to catch ethnic rockers Motherjane live, as they play the Mumbai leg of their three-city tour. The band’s originally from Kochi and has been around for two decades, watching a fledgling indie circuit grow bigger over the years. City-based singer-songwriter Ankit Dayal will open the proceedings.

On Today
At AntiSocial, Khar West.
Call 65226324
Cost Rs 400

Enjoy a DIY meal

Build your bowl using an array of options including jasmine or brown rice, grilled chicken, bulgogi, paneer and more. You can also choose from premium protein options at '350, along with toppings and sauces.

Till September 1
Time 11.30 am to 3 pm
At Bastian, New Kamal Building, Bandra West.
Call 26420145

Try interesting wines

8 pm K1 by Geoff Hardy is an award-winning wine from Australia that headed here only some time ago. Attend this dinner to try a selection of heady ‘grape juice’, which will be paired with a meal that’s curated by this Byculla eatery (in pic).

On August 30
At Magazine Street Kitchen, Byculla East.
Call 23726708
Cost Rs 3,815

From Korea, with love

An Asian take on the classic cocktail, the Kimchi Mary features the Korean condiment and sticks of cucumber frozen into ice blocks.
Time 12 pm to 1 am
At Hello Guppy, Godrej-BKC, G-Block, BKC, Bandra (East).
Call 26534720
Cost Rs 300 plus taxes

Beloved bacon

Two of our loves — bacon and cocktails — come together in this Smoked Bacon Bloody Mary, which pairs perfectly with your slice of thin-crust pizza.
Time 11.30 am to 1 am
At Woodside Inn outlets in Andheri West and Colaba. CALL 26328963
Cost Rs 545 plus taxes

Peppered with pepperoni

Love your slices of pepperoni? The Mary Peppins, made with chicken pepperoni infused vodka, sweet chilli sauce and sea salt water is tailor-made for you.
Time 12 pm to 12 am
At Lemon Leaf, 4, Mandlik Road, Colaba.
Call 22020616
Cost Rs 450

Melon in the mix

A little sweet and little spicy, this Watermelon Bloody Mary sits pretty in a jar,
and sweet on your palate.
Time 9 am to 1 am
At Jamjar Diner outlets in Versova and Bandra West.
Call 26358880
Cost Rs 380 plus taxes

Recipe for a classic Bloody Mary
Ingredients
120ml tomato juice
60ml vodka
10ml lime juice
2–4 lime wedges
4–5 drops of Tobasco sauce
4 – 5 drops of Worcestershire sauce
3 – 4 ice cubes
Salt, to taste
Celery/green chilly for garnish

Method
Rim a roly ploy glass with a lime wedge and salt.
Add ice cubes, Tobasco sauce, Worcestershire sauce, lime juice, tomato juice and vodka.
Garnish with celery and/or green chillies.
Recipe courtesy Binny Dhadwal, bartender and consultant

Why so special?

Spanish festival La Tomatina is held annually in the eastern town of Buñol on the last Wednesday of August. The event, where people throw tonnes of tomatoes at each other, is the result of a public brawl that took place in 1945. The festival gained much popularity in India post the 2011 Hindi film, Zindagi Na Milegi Dobara.

Are you looking for food and drinks with twists? Then refer to our list of this week's top three restaurant picks:

1. The Bowl Box: This recently opened takeaway in Mahim delivers meal boxes in a variety of cuisines, which transport you from Asia to Italy. The Bowl Box dishes out an extensive menu with Asian, Indian, Italian and even Mediterranean meal boxes. In addition, they have options for 8-inch pizzas, rolls, appetisers, the kids' menu, stuffed pav, salad bowls, tandoori cuisine, and a separate one-bowl meal section too. Bowl meal of Chilli Chicken Rice, Chicken Fry, Kheema Mutter and Barbecue Chicken Wings are worth ordering from this new eatery. Though you may find few lapses in the meal, yet the Bowl Box’s delicious treats at reasonable rates will leave you content at the end.
Where: Kapad Bazar Lane, Opposite Paradise Cinema, Mahim, Mumbai

2. Dishkiyaoon: The restaurant in Bandra Kurla Complex is serving modaks with a twist, thanks to the ongoing Ganesh festival in Mumbai. Tofu modak at Dishkiyaoon seemed interesting and is worth a try if you are looking for an offbeat modak recipe. This vegan, gluten- and sugar-free modak is bound to get the fitness freak interested. A blend of tofu, almond flour, coconut powder and soya milk, with a whiff of cardamom and saffron, makes this made-to-order eat delicious to the core.
Where: ground floor, The Capital, Bandra Kurla Complex Road, Bandra East

3. Hello Guppy: The chic eatery at Bandra Kurla Complex will leave you in twists with its offbeat version of the classic Bloody Mary. It has given an Asian take on the classic cocktail and named it Kimchi Mary. The Kimchi Mary features Korean condiment and sticks of cucumber frozen into ice blocks.
Where: Godrej-BKC, G-Block, BKC, Bandra (East)

Quench your thirst, binge on crunchy fries and get a taste of tofu modak this weekend in the city. 

There is always the lure of savouring dishes not available to others; something with a limited edition feel, a sense of secrecy. Most restaurants have off-the-menu dishes, and reasons for their classified nature can be anything from the chef wanting to surprise his patrons to the lack of constant supply of a particular ingredient. Here's a curated list of dishes from across city eateries that chefs won't readily tell you about. Regulars would know, of course, and now they are all yours to try.

Pita pocket
At: Henpecked, Kala Ghoda

Mini pita pockets are cooked in a traditional Neapolitan oven where the "torched wooden logs take up the heat of the dome-shaped oven up to 600 degrees", says head chef Ajay Thakur. The heat transforms the simple pita pocket into what's best described as a Mediterranean phulka. "We stuff it with farm fresh veggies or meat." Thakur learnt to prepare the dish during a trip to Dubai. "That's where the idea struck me. Anything between pita breads is worshipped there," he says. Since it's easy to make, there's hardly ever a chance of it not being available if you ask for it.

Why off the menu? "It is good to surprise your customers. Since the dish employs a unique technique, we like to keep it a secret special."

Beetroot Ice Cream
At: Su Casa, Bandra

When chef Dev Rawat concocted a recipe for the Beetroot Ice Cream, he knew it wouldn't be up everyone's alley. Rawat, who did not want to tamper with the original flavour of the vegetable has, therefore, kept the dish moderately sweet with little sugar.

While he does recommend it, the orders don't exceed five a month. "I have a penchant for the quirky, so it's fine if it's not popular," he says.

Why off the menu? "For any dish to have a place on the menu, it must do justice in terms of sales. Besides, it takes an unusual palate to enjoy roasted beetroot ice cream."

Grilled Kangaroo Fillet With Grilled Baby Spinach and Potato Salad 
At: Estella, Juhu

It was during a trip to Australia that Chef Rohan D'Souza tasted the grilled kangaroo for the first time. "I especially liked the way the Australian chefs play with meat preparations," says the head chef at Estella. His curiosity to learn new cuisines and experiment with dishes motivated him to replicate it at the restaurant. The dish is recommended to guests depending on the availability of meat. "Mostly Australians based in Mumbai choose this," he says. Served with grilled baby spinach, sauce café de paris and warm mustard potato salad, the grilled kangaroo fillet tastes similar to buffalo meat, he says. "It has a wonderful taste that adds a lot of flavour without being overpowering."

Why off the menu?
"Kangaroo meat doesn't come cheap. It's about R4,500 a kg, and is a rare meat available only in Australia."

Bhut Jolokia Chicken Sandwich
At: Dive, BKC

Chef Munawar Taher Peerzade, who heads BKC's Dive, often sees patrons reaching for the tissue box after taking a bite of the Bhut Jolokia Chicken Sandwich. He introduced the item on the appetisers menu when the restaurant launched early this year, but realised it might not be everybody's cup of tea. "I was forced to take it off, because not everybody has a threshold for spice," he says. The bhut jolokia chilli is a hybrid chili pepper cultivated in Arunachal Pradesh, Assam, Nagaland and Manipur, not easily available in Mumbai. At the restaurant, the chillies are ground into a paste along with other spices to whip up the base sauce for the sandwich.

Why off the menu? "We get the oddball customer who asks for something fiery, so I realised it makes for a good off-the-menu chef's recommend snack."

3 Bean Paella
At: Luca, Lower Parel

This Spanish dish, we are told, is prepared in limited quantities at this newly opened restaurant in Mathuradas Mills. "There are several other bean-based dishes on the menu. This one is only available under chef's specials on specific days. It is, however, available to anyone who asks for it," says head chef Shankar Kokkula. But it's not an eat that can be customized. "It is meant to be had the way it is made, because it is a chef's special." The dish packs in a punch of pulses, loaded with haricot beans, black-eyed beans, kidney beans, green peas and rice, served in a bowl. "It's a free-style dish; you can add vegetables as per your choice and availability of ingredients. The core preparation, however, remains as is. We add paprika for that added fire." This is Kokkula's own spin to the Spanish staple.

Why off the menu? "I have been a fan of the Spanish delicacy and wanted to experiment with it. I didn't include it on the menu since I wished that it be made available on select days."

Honey Darsaan
At: Four Points by Sheraton, Navi Mumbai

It was as a rookie chef that Ashvini Kumar, now executive chef At Four Points by Sheraton, in Navi Mumbai, picked up the recipe of Honey Darsaan, a Chinese Dessert made with fried wonton noodles. Here, the noodles are drizzled with honey and sesame seeds and accompanied with a scoop of vanilla ice cream. Although the chef's favourite, it lost out to other desserts during a menu revamp, and was replaced with Granny Smith Apples and Toffee Ice Cream. But like Kumar, there are a few guests who
dig the dessert.

"We get around 10 orders for the dish," he says.

Why off the menu? "What happens with fast food desserts is that it's an extensive spread, and you can't have them all on the menu, because it creates clutter."

Chef Yogen Adep with Jack Daniele spare ribs. Pic /Sameer Abedi 

How do you get the shine in that sauce?" I ask chef Yogen Adep, while he throws in butter into a barbeque sauce to paint his spare ribs.

"A demi-glace is a sauce that has acquired a shiny texture after being reduced to 50 per cent of its quantity," says the chef de cuisine at Luna, St Regis. On his new Back to Classics menu, are Jack Daniel Spare Ribs, Black Cod Aqua Pazza and Chicken Cordon Bleu. While the spare ribs get a reduced whisky glace, the black cod is poached in a broth of sea water, tomato and stock. The Chicken Cordon Bleu, which is crunch chicken folded with a layer of ham and cheese mousse, gets a demi-glace brush. "Butter, and lots of it," he says is mainly responsible for the shine. But, make sure the butter is chilled, and when you mix it, the pan should be off the flame. "If not, the sauce will curdle," he explains.

The demi-glace he makes has taken 48 hours to make. "I roast the bones, add onion, carrots, leek and celery with lots of garlic and sauté it all with some rosemary, thyme, salt and pepper. In a pot, I deglace red wine and add the bones with chilled water and cook it for two days over a slow flame. The ice extracts the marrow and wax from the bones. We reduce the sauce, strain it and then make the demi-glace with butter," he says.

Then, he offers a short cut. "Sear the lamb rack, take it off the grill. In a pan, reduce some red wine, add flour and cold butter to it. Let it thicken and your demi-glace sauce is ready!"

Crispy Eggplant Burger

If you're vegan, you can probably count on one hand the number of eateries in the city that cater to your needs while also serving delicious grub. Narrow down the search to just vegan burgers, and you arrive at another figure — nil. But, if you live around Bandra, you're in luck, thanks to a new delivery service called Vegan Burger Kitchen.

Asian-style Sweet Potato and Peanut Burger

The menu currently offers nine burgers, each different from the next, and all made using locally sourced, organic produce.

Being day one of operations, when we call, we're informed that the BBQ Pulled Jackfruit Burger and the Cauliflower and Red Lentil Burger aren't available. On sensing the disappointment in our voice, however, we are promised that it will be available soon enough.

Among the burgers we try, we find two favourites. The first is the Asian-style Sweet Potato and Peanut Burger (Rs 329), where the sweet potato patty pairs beautifully with the creamy soy milk-based Sriracha mayo and Asian slaw. The Crispy Eggplant Burger (Rs 299) is best eaten fresh. The fun lies in biting into the crunchy exterior of the patty — robed in a vegan Thousand Island dressing and pickles — to get to the mushy eggplant that sits inside.

Smoked Black Beans, Mushrooms and Beet Burger

We also enjoy the Smoked Black Beans, Mushrooms and Beet Burger (Rs 299). The patty gets its form and flavour predominantly from the black beans, so if you don't enjoy them, avoid this one. The Unmeat Burger (Rs 329), meanwhile, is an acquired taste. The texture of the wheat protein that makes up the patty is odd and unfamiliar, and the grainy flavour seeps through, despite a generous use of punchy condiments in the burger.

Bounty Pudding

In addition to the burgers, the menu also lists beverages like iced tea and cold brews, as well as two desserts. Pop the Vegan Chocolate Brownie (Rs 129) into the microwave oven for a few seconds before digging in, and you won't be disappointed. The Bounty Pudding (Rs 129) is a riff on the coconut-filled chocolate bar. Here, however, the desiccated coconut is replaced by coconut milk, giving you a chocolate dessert that feels like velvet on the tongue. We hear that the menu is going to be expanded to include more burgers, and meals. Until then, we're content to binge on another Crispy Eggplant Burger.

TIME: 12 pm to 11 am (closed Tuesdays) delivers to Bandra West, Khar West, Santacruz West
LOG ON TO: Vegan Burger Kitchen on Facebook
CALL: 879296027

Mojo's Bistro in Kamala Mills, Lower Parel

Gone are the days when a pub's interiors only made for a cool Insta frame. Today, design based on business sensibilities is having a bigger say in the blueprint. An idea that seems to have caught the attention of owners of new watering holes is to set up an island bar right in the middle of the venue.

Bring in the business
Owners agree that an island bar is accessible from all sides, and thus, results in better business. "In a space as big our Andheri outlet (6,500 sq ft), an island bar suits us perfectly. We didn't want it to be in a corner from where the bar wasn't visible. An island bar in the centre is more accessible, and the service is faster," says Dibyendu Bindal, partner at Agent Jack's.

Bindal feels that sourcing water supply and drainage facilities might be a challenge, but with advanced technology, these issues
can be overcome. Such a placement also offers more space for guests to hang out with their drinks for longer.

The island bar at Andheri's Agent Jack's

Add to the theme
For others, an island bar works as an extension to the décor. A case in point: Juhu's seaside bar, Estella. "We wanted its look and feel to be like a deck. Since we are situated by the sea, we decided to have an island bar and make it a conversation point. It instantly draws guests, like an island would draw visitors," reasons Hitesh Keswani, director, Silver Beach Entertainment and Hospitality. Keswani echoes Bindal's logic when he says that such a design manages to woo more guests as it ensures easier interaction with the bar team.

Pritina Shrestha, managing director, Mojo's Bistro was clear that their spacious open-air venue in Lower Parel would host a bar in the centre. "Four-sided access is not just a quicker way for people to get their drinks, but also gives a 360-degree view to guests at the bar, and those helming it. Thanks to this, we have bartenders performing. We have added LED lights that play up on big-ticket events like cricket matches. This helps us change the ambience regularly," she says.

Juhu's sea-facing Estella restaurant 

Architect take
Island bars in large spaces are a mainstay not just in the city, but internationally too. Suresh Mistry, co-founder of city-based architecture firm SM Studio, which has worked on the Andheri outlet of Agent Jack's, has spotted some of the finest island bars across Hong Kong and Guangzhou. "It is ideal for service as it enables the waiters to attend to every table in lesser time. Island bars also break the monotony of a large space."

The team at architect Sameep Padora's sP+a that designed Lower Parel's Theory and Juhu's Estella, was clear about Keswani's brief. They say, "Since the island bar is the cynosure of the space, the design had to be technically spot on.
Done right, it is the best way to communicate the positioning of the property."

Going by the footfall at the Juhu hotspot, it might just be the new cool island to check into.

Be it starters or desserts, restaurants in Mumbai are leaving no stone unturned to bring out innovative dishes on the platter for our foodie folks. While looking out for the top restaurants in the city who are giving a twist to the usual food and drinks, we came up with these three options. Find it out here:

1. Vegan Burger Kitchen: If you are looking out for vegan burgers and if you live around Bandra, then you're in luck, thanks to this new delivery service. At present, the menu offers nine burgers, each different from the next. All these burgers are made using locally sourced, organic produce. Asian-style Sweet Potato and Peanut Burger, The Crispy Eggplant Burger, The Unmeat Burger and Mushrooms and Beet Burger are some of the specialities you will enjoy at this all-vegan burger joint. The menu also lists beverages like iced tea and cold brews, as well as two desserts.
Where: Pali Hill, Bandra West

2. London Taxi: The gastropub stands tall at a corner of Kamala Mills and looks somewhat like a bovine inspired but a close look reveals a map of London. . Colourful pipes run across the ceiling, to form a map of the London Underground. The tabletops are printed with artwork inspired by Abbey Road. The menu has a wild mix of cuisines (think Prawn Thai Broth, Moroccan Fish Tikka and Madras Curry Scotch Egg). Everything is made in-house, including the sausages, sauces and breads. Food like Cajun-spiced Prawn and Kale Chips Salad, Truffle-scented Dark Chocolate Caramelised Cauliflower Veloute and drinks like The Trip and Picadilly Circus are some of the chefs favourite that you too can try. The Banana Rum and Toffee Parfait is a must try for dessert.
Where: A Wing, Ground Floor,Trade Centre, Kamala Mills, Lower Parel

3. The White Owl: You will now have the perfect excuse to have beer for dessert, too, with a sweet preparations made using the fizzy brews. Come summer, and munching on cookies and slurping popsicles was the norm for idling away vacations. Relive those days with these Craft Beer Popsicles served on a bed of cookie crumble. They are made from the in-house Ace beer, a French apple cider that has a mild apple champagne taste. This beer on a stick wins our vote.
Where: Lobby, Tower 2 B, One Indiabulls Center, Senapati Bapat Marg, Lower Parel, Mumbai

There are various global versions of the food we eat, depending on the ingredients and regional produce. I have travelled around the globe and found, for example, that many countries have their own variations of our halwa.

Halwa refers to many dense, thick and sweet confections across South, Central and West Asia, North Africa, the Horn of Africa, the Balkans, Central Europe, Malta and the Jewish world.

Sesame halwa is popular in Balkan countries such as Poland and in the Middle East. In the Mediterranean region, sesame butter and tahini paste are the key ingredients, besides sugar or glucose. Eastern European countries like Belarus, Romania, Bosnia and Russia use sunflower seeds to make halwa.

While touring Turkey extensively to research for my book On the Kebab Trail, I found that they too have a halwa like our candyfloss called floss halwa. Floss halwa is a traditional sweet, made by flossing thin strands of halwa into a light confection. Made primarily of wheat flour and sugar, the strands are continuously wrapped into a ball and then compressed. The result is a halwa with a light consistency. It is made in regular and pistachio flavours.

The most popular form of halwa in Bahrain is a jelly-like sweet called halwa Bahraini, which is called rehash in Kuwait. In Egypt, halwa is a popular confection that is relatively inexpensive and comes in pistachio, chocolate and mixed nut flavours, though they are sesame seed based.

Sesame halwa is a classic dessert in Greece and Cyprus. Halwa-halvardeh is the Iranian name for their tahini-based halwa, which includes whole pistachio nuts. Ardeh is processed sesame in the form of a paste, usually sweetened with sugar. Halwa made with flour, butter and sugar is spread on a plate in a thin layer and is often flavoured with rose water.

Monish Gujral

Halwa came to Russia from Central Asia. Halwa containing bars, cakes or waffles (with or without chocolate, nuts or seeds) are now widespread.

Alva, as halwa is called in Serbia, is common to the whole region and popular at local church fairs around the country. Xalwo, a staple of Somalian cuisine, is a popular confection served during special occasions, such as Eid and wedding receptions. It is made with sugar, cornstarch, powdered cardamom and nutmeg, clarified butter and some local flavours, to enhance taste.

Aluva is served at the traditional Sri Lankan New Year in April. This halwa is generally made with rice flour and sugar. Cashew nuts are often added for taste. In Tajikistan and Uzbekistan, the traditional name for halwa is lavz. Soft sesame halwa is made with sugar syrup, egg whites and sesame seeds. Solid sesame halwa is made with pulled sugar, which is stretched, till it is white coloured.

Sesame is added to warm sugar and spread on large trays. As a child, I would get up early in the morning to go to Chandni Chowk’s Gurdwara Sis Ganj Sahib with my grandmother. I would wait for the halwa after it had been offered as prasad. I would tell my granny to get at least 5–6 portions. How I relished that taste!

Halwa is often cooked at home. There are many variations—sooji (semolina), whole wheat, gram flour (besan), besides carrot, raw papaya, pumpkin, fig and surprise, surprise, even egg.

The standard recipe for semolina halwa is referred to as ‘1:2:3:4’ as it comprises one unit of oil, two of semolina, three of sugar and
four of water.

In my opinion, carrot halwa is the ultimate Indian dessert, or should I say the king of Indian desserts. There could be nothing more perfect than a bowl of warm carrot halwa on a cold winter day.

The chewy, caramelised carrots, slow-cooked in an open pan for almost an hour are a heavenly treat in themselves.

Gajar Halwa
Ingredients (for 6 servings)
12 tender, juicy red carrots
3 tbsp + 2 tbsp ghee
25 cashew nuts, chopped
3 cups full cream milk
1/3rd cup condensed milk
2 tbsp seedless raisins
5–6 green cardamom pods, crushed
6–7 saffron strands
1/3rd cup sugar
To decorate
3 silver leaves

Method
Scrub the carrots well.
Trim both ends and scrap off the outer skin.
Grate the carrots.
Put 3 tbsp of ghee in a heavy-based wok over moderate heat.
Fry the cashew nuts, till light gold.
Remove and drain on kitchen paper to absorb excess fat.
Add the grated carrots and cook, stirring all the while, for 25 minutes.
Pour in the milk and condensed milk and cook over moderate heat, stirring occasionally till the mixture thickens and the milk is fully absorbed.
Add the sugar, mix well and stir for another 10 minutes, till the halwa thickens again.
Mix in the remaining ingredients, including the ghee and fried cashew nuts.
Cook for 5-10 minutes, till the halwa leaves the sides of the pan.
Transfer to a serving dish, decorate with silver leaves and serve hot.
Excerpted from On The Dessert Trail: Around the World in Eighty Desserts by Monish Gujral, Penguin Random House India

While working on a cruise liner, Dipak Adhikary of BKC's The Good Wife, had the opportunity to travel to Spain and enjoy its cuisine. "I found that saffron, which has been synonymous with all things Indian, was extensively used in Spanish food," he says.

Years later, when he joined the BKC restaurant, Adhikary decided to experiment with saffron in European dishes. "It offers an intense flavour, colour and taste, and has qualities that blend beautifully with European cuisine," he says, moving on to list ways in which the ingredient can be used.

To prepare the saffron hollandaise sauce, a fragrant mix with a hint of sweetness, you need 125 gm clarified butter, two eggs, 2 ml white wine, 2 gm thyme and 2 gm fennel seeds. "First, add 1 gm saffron to 50ml lukewarm water to get the saffron water ready," he says, instructing us to extract the egg yolk, add the reduction and vigorously whisk the yolk with clarified butter. Once done, we are asked to place the bowl in a saucepan containing simmering water. "Continue to whisk until the mixture thickens. Then, slowly, drizzle the saffron water till you are content with the consistency." This simple recipe, he adds, is the perfect accompaniment to veggies.

Chef Dipak Adhikary makes grilled asparagus with saffron hollandaise sauce. Pic/Tanvi Phondekar

If savoury is more your style, he has a tangy alternative in the form of steamed rawas with saffron fennel sauce. The ingredients include 50 gm fish bones, 20 gm carrot, 10 gm celery and 180 gm rawas. Take a pan with water, place the fish in, add lemon juice, salt and pepper and let it cook. He says, "Strain the stock, add the butter saffron [same technique as the hollandaise], wait for it to thicken and the sauce is ready."

It's new, and it's pink
Last week, Barry Callebaut, Zurich-based manufacturer of chocolate and cocoa products, revealed Ruby chocolate, which is made using the Ruby cocoa bean sourced from Ecuador and Brazil. Slated to hit the shelves by early next year, the chocolate has an intrinsic sweet-and-sour berry-like flavour and pink colour derived from the bean's reddish hue. The fourth type of chocolate (others are dark, milk and white) comes 80 years after Nestlé's white chocolate.

Illustration/Ravi Jadhav

Pink pavlova ice cream
alyssa chesson,
Co-founder, Bono Boutique Ice Cream
'I would create a creamy and smooth pink chocolate ice cream. It would be studded with crushed marshmallows and [French] meringue, which would enhance the chocolate's berry-like flavour.

This would go perfectly with a glass of Rose.'

Cardamom and ruby chocolate shahi Tukda
Ranveer brar,
Celebrity chef
'The idea is to enhance the richness of the Indian Shahi Tukda. I would use brioche bread as the base and instead of traditional custard, I would make crème anglaise with cardamom and Ruby chocolate. The dessert would be presented as a tiered gateau, topped with a crumble of nankhatai, featuring a liquid Ruby chocolate ganache centre that would add texture to it.'

Ruby mochi
jahan bloch,
Co-founder, The Omakase Kitchen
'Reports suggest that Ruby chocolate's flavour profile is along the lines of berries. Assuming that, I would pair it with flavours like vanilla and citrus, which go well with tangy taste.

Currently, I am obsessed with trying different versions of mochi, the traditional Japanese dessert that we serve at The Omakase Kitchen. So, I would create a Ruby Mochi, with Ruby chocolate ganache and candied yuzu strips encased within the chewy and sticky rice cake.'

Ruby fraisier cake
sanjana Patel,
Founder and creative head, La Folie India
'On my recent visit to the US, I tried Ruby chocolate with chef Jean-Marie Auboine in his factory. It tastes naturally of berries and has great acidity, so it's less sweet and more premium than white chocolate. I would use it to reinvent the classic Fraisier cake with strawberries. Ruby chocolate's flavour is also more pronounced when paired with cream cheese and fruits. If launched in India by February, I'll create a Valentine's Day special with the chocolate and pair it with champagne.

I already know chefs around the world who are planning to create champagne-flavoured pâte de fruit and coating it with Ruby chocolate. However, consumers will need to shell out more since the chocolate's production is at a nascent stage, with more demand than supply.'

Truffle and Edamame Dumplings

This city is no stranger to modern Cantonese cuisine, thanks to international brands like Yauatcha and Hakkasan having landed at our doorstep several years ago. And the fact that they're going strong is proof that Mumbai's elite loves the grub.

Enter House of Mandarin, a soon-to-launch fine-dine that aims to quell our dumpling cravings. A project by Rachel Goenka, this is a far cry from the European fare and dainty baked goods we have been treated to from her brands, The Sassy Spoon and The Sassy Teaspoon.

We visit one afternoon to scope out the new restaurant, standing at the same spot in Bandra where an outpost of The Sassy Spoon used to be. The interiors have been transformed — dark wooden accents, lamps, and Chinese murals adorn the elegantly designed space. We settle down at a table and begin our eastward journey.

Sweet and Sour Chicken

Raise your glass
The cocktails deserve special mention. Created by mixologist Pranav Mody, each is a subtle nod to the Orient without becoming a cliché. The Crouching Tiger (Rs 399), made with a lychee green tea-infused vodka with a dash of cranberry juice, is for those who like their drinks fruity but not cloyingly so. The signature cocktail, the vodka-based Mandarin (Rs 399), is fruit-forward and bursts with flavours of citrus and aromatic basil. The tall glass filled with this chilled drink momentarily transports us to a beach deck on a sunny island.

Our favourite, however, is the Mandarin Mocha (Rs 339), which has a whisky base and comes with a dose of espresso and vanilla, topped with orange zest. This is a drink we could count on for that much-needed shot of caffeine.

Mandarin Mocha

Duck tales
The menu isn't trying to impress anyone by being out-of-the-box or innovative. Instead, what you get is pure comfort food, dishes that are flavourful in their simplicity.

Being a Chinese restaurant, you can expect a wide selection of dim sum here. The Truffle and Edamame Dumplings (Rs 440), which have become a regular feature at Chinese fine-dines, are sheer perfection — the film-like wrapping breaks open to reveal an edamame filling that feels like velvet and has a lovely umame flavour owing to the truffle oil. The Crispy Prawn Cheung Fun (Rs 540), served steaming hot, also wins our vote. Two glossy, translucent rolls hold juicy prawns and a layer of crunchy tempura batter.

Crispy Prawn Cheung Fun

A drizzle of soy sauce gives the dish a flavourful punch.

If you're visiting with the intention of shelling out the big bucks, don't skip the Aromatic Crispy Duck (Rs 1,150 for quarter, Rs 2,150 for half). Deep fried duck thighs are shredded and served with pancakes, a rich plum sauce and batons of cucumber and scallion. There is a method to eating this dish — place a light-as-air pancake on your plate, spread a dollop of plum sauce, place a spoonful or two of the shredded meat on it, throw in some greens, roll it up and tuck in.

Steamed Whole Pomfret with Ginger and Scallion

Pots of delight
Among the mains, you can't miss the soy-drenched Steamed Whole Pomfret with Ginger and Scallion (Rs 2,200). The seasoning on this dish is on the milder side, so if you're looking for something with a punch, this is not it. You can, instead, opt for the Sweet and Sour Chicken or the Sanpei Chicken Claypot (Rs 540 each), and pair either with a portion of the Spicy Vegetable Fried Rice with Taro (Rs 390).

The interiors are peppered with Chinese murals. Pics/Bipin Kokate

We can never have too much of the fare from the Far East, and if you're anything like us, you know where to look if dumplings are on your mind.

Mom's Butter Chicken Tikka Masala. Pics/Atul Kamble

When Cafe Delhi Heights sold its 2,00,000th Jucy Lucy Burger (Rs 445), the chain organised a competition at its outlets in Gurgaon, Delhi and Noida. Ashish Singh, the corporate chef of 13 of the outlets — with another one coming up on Janpath and Mumbai's first branch launching at Kamala Mills today — tells us that the winner ate two-and-a-half of the burgers, while the runners-up gave up at two and at 1.75. Consisting of a 250gm mutton patty, 70gm cheddar cheese topping and 15 to 20gm of jalapenos, respectively, all stuffed in a six-inch bun, this burger is definitely not for the weak-hearted. But if you love gastronomic challenges, it's a must-try. We make a mess when we try one, but relish the paprika-herbed patty with crunchy veggies and a cheesy aftertaste.

Panzanella Salad

A board displays 2,08,133 when we walk in, the number increasing with each Jucy Lucy sold. A look around the vibrant 80-seater space, opposite Farzi Cafe and cushioned between The Beer Cafe and Love and Cheesecake, reveals it to be family-friendly. The booths come with LCDs; there is a low-seating area for noisy groups and a bar section to slip into nightclub mode.

Owners Sharad and Vikrant Batra have also got Michael Swamy — who opened Nueva, a South American fine-dine, with the duo in Delhi — to create a recipe book based on the 80 dishes from the menu, which will be launched in Mumbai next month.

Anti-oxidant Smoothie

We start with ISBT Makhani Maggi (Rs 285), loaded with chunks of butter that melt into the creamy gravy. Our cholesterol level shoots up even before we take the first bite of the spicy, Indianised recipe that may receive scorn from Maggi purists. But we are surprised at ourselves for actually polishing off this bowl.

The Sushi Chirasa (Rs 825) — traditionally served as a bowl of sticky rice, with crabsticks, avocado, tuna, salmon and peppers tossed in — is completely avoidable as the sticky morsels fail to impress us.

ISBT Makhani Maggi

We cleanse our palate with a Nimboo Anardana Shikanji (Rs 205), which is garnished with coriander and embodies the best of a chatpata flavour.

By the time we reach the Eggs Benedict (Rs 375), we are wishing that the dishes went easy on the butter, since they are comfortingly palatable without it. The Benedict comes on a bed of moist croissant and bacon, and the yolk oozing out of it tempts us to dig in.

Jucy Lucy Burger

The croutons in the Panzanella Salad (Rs 375) are crunchy, and so are the French beans, broccoli and babycorn, flavoured with Parmesan and herbs. We also sip on an Anti-oxidant Smoothie (Rs 325), which has chia and flax seeds, strawberry and yoghurt.

Finally, slow claps and drum rolls for Mom's Butter Chicken Tikka Masala (Rs 625), please. This one's a family recipe, with the chicken smoked in the tandoor and tender to bite into. To our delightful surprise, the creamy tomato gravy is sans cashew nuts. The dish is served with hot naans and saffron-scented rice. Slightly tangy and spicy, this is one butter chicken that Mumbai's been craving for.

A 3D rendering of what The Bank will look like when complete

This is a scenario that's all too familiar to most millennials: it's the end of the month, and a colleague's farewell party comes up. The next morning, you realise you don't have enough money to last you till your next pay cheque. Turns out, two budding entrepreneurs from the city have a solution - a pub called The Bank.

Harsh Mav and Shaunak Mukherjee

"The concept is born out of the understanding of what being broke towards the end of the month feels like," begins Harsh Mav, who, along with childhood friend Shaunak Mukherjee, is launching a space where you can drink on a loan and repay it in EMIs, among other things. And they've just started a crowdfunding campaign so you can help turn their dream into reality.

Ajit Dhumal at BBC's first outlet in Goregaon. Pic/Sneha Kharabe

Jumping through hoops
"We have been frequenting different pubs in the city for a while, and we realised that most places serve alcohol at prices that are unaffordable to people like us. So, we started thinking of new ways in which bars could make money while keeping it affordable for customers. That's when we thought, 'Why not do this ourselves?'" says Mav.

Right off the bat, they faced a series of hurdles. They were turned down by banks for a loan, and investors weren't keen on the project due to the duo's lack of experience in the industry. Mav finally mortgaged his family home for R90 lakh, while Mukherjee managed to acquire a loan of Rs 43 lakh. They even found a space in Lower Parel's bustling Mathuradas Mills. That's when things took a turn for the worse.

"We had put down the deposit, paid three months' rent, and started work on the interiors. Then, suddenly, the BMC put a halt to everything, claiming there was a stay order on the property, a detail the landlord had failed to mention," says Mav.

Furthermore, the landlord refused to return their money, which meant they were back to where they had started - with nothing. "We're going to take legal action to recover the money, but for now, we want to get the project going. That's why we opted for crowdfunding," says Mav.

Moving forward
Needless to say, not all the funds will come from the Ketto campaign. Opening an eatery in the city requires a far larger sum than the Rs 10 lakh the duo is trying to raise. "Right now, we have most of what we need to get the pub going - food and beverage suppliers, staff, and brand tie-ups. We're looking to gather funds for the interiors," says Mav.

What do you get if you contribute to the campaign? Plenty of rewards, it appears, ranging from free drinks to getting double the return on your investment. The search is now on for a new space, and the campaign has already started catching the attention of interested investors, who, Mav and Mukherjee hope, will look beyond their inexperience and give them a fair chance.

Log on to: ketto.org/fundraiser/thebank

Fernando Alonso

McLaren yesterday said they would drop Honda engines in favour of Renault at the end of this season, ending a troubled partnership with the Japanese manufacturer as they bid to return to the top of Formula One.

The celebrated British marque announced a three-year deal covering 2018, 2019 and 2020 with France's Renault, who simultaneously unveiled a split with Toro Rosso — who will now be powered by Honda. Honda's exit is likely to convince Fernando Alonso to stay at McLaren next year.

Representational Image

India's leading player Saurav Ghosal stormed into the final of the USD 50,000 Macau Open, a major PSA world tour event, here today.

The national champion, seeded fourth, ousted the top seed Simon Rosner of Germany in five games 11-5, 5-11, 11-6, 11-13, 11-4 in a pulsating semi-final.

The Indian is ranked 28th in the world while the German is placed 11th.

But that did not unsettle Ghosal who showed his characteristic fighting ability and ensured victory in what proved a topsy turvy tussle.

In the title round, Ghosal will meet second seed Egyptian Mohamed Abouelghar.

F1 leader Lewis Hamilton heads into this weekend's Japanese GP grateful to have extended his overall championship advantage, but conscious that his Mercedes team have their work cut out to rediscover their car's lost speed. The German team were the third slowest team for the second weekend in a row at the last race in Malaysia, after also similarly struggling for pace in Singapore.

Lewis Hamilton

The Briton heads into Sunday's race at the Suzuka circuit, where he has won twice before, with a heftier 34-point lead over the Ferrari driver with five races to go, but only because of the misfortune that has blunted the German's championship charge.

Rishab Shah

Rishab Shah of Cathedral and John Connon School (Fort) bagged gold in the Mumbai School Sports Association (MSSA)-organised inter-school under-16 boys chess tournament at Rajiv Gandhi Sports Complex, Sion yesterday.

Rishab, who won two bronze in the under-14 rapid and blitz formats in the Western Asia Youth Championships which concluded in Sri Lanka last week, finished with 8.5 points from 9 rounds. Sarvesh Kumar of Podar International School (Powai) and Vedant Panesar of Lady of Ratanbai and Sir Mathuradas Vissanji Academy (Andheri) won silver and bronze respectively.

Rishab, 14, wants to become a Grandmaster (the highest title a chess player can attain) and idolises India chess great Viswanathan Anand.

Nobody knows when the lockdown will end and when life will come back to normal. But for those who have access, they are spending their quarantine by watching web-series, films, and reruns of classic television shows. So on one hand, we have Ramayan and Mahabharat, on the other spectrum lies something called Four More Shots Please, Season 2!

This show is what we call the ultimate triumph of a woman's liberation. Their tendency to do all the possible shenanigans and be unabashed and unapologetic about it is what has made this web-series so catchy and contagious. And one of the leads, Sayani Gupta, a fine actor to the hoot, recently in an interview with Radio City's RJ Harshil, she talked about the show's popularly, how she has been spending time at home, and a lot of other entertaining stuff.

As expected, the first question was about the number of interviews she has given about the show amid this lockdown. She sounds perplexed and says, "I have really lost track, so many, it's insane you know. I give at least 1 or 2 interviews every day. But I have now started my own live videos that is a series of my interactions with some of my friends from the industry, it's called Shy-Me-Not. I've had four sessions so far."

The next question is about her journey from FTII (The Film and Television Institute of India) to films and she takes a deep breath since the answer is going to be really long. She says, "I am from Kolkata and went to Delhi for college and did theatre. I wanted to go to the National School of Drama but decided against it because my seniors, M.K Raina and Habib Tanvir, told me how it was going through a turmoil in terms of syllabus and management. But going to FTII was one of the best decisions of my life, I spent three-and-a-half years over there. It's because of the institute that I'm sitting for this interview today."

She added, "I knew nobody would spot me at a cafe and cast me for a film, and I knew this process would take time but I actually got my first film in the first month of being in Bombay, Second Marriage Dot Com. The director had seen my short film that was made during my education at the FTII. I don't like the world struggle, I feel the journey has been very interesting. I also did a travel show that was once in a lifetime experience, I also assisted Manav Kaul on a film that's going to come out soon."

She also spoke about her character Khanum from Shonali Bose's Margarita With A Straw and said, "To get such a character is a once in a lifetime opportunity, for both Kalki and me. Such films aren't made too often. It was a very performance-heavy part, she was blind and an activist. There was so much to do, and of course, she was homosexual. There was so much scope for performance. I'm happy people took me seriously."

We have seen Gupta in a lot of films over the last few years like Fan, Jolly LLB 2, Jagga Jasoos, and Article 15, so how has she been balancing between this medium and the OTT platform! This is what she has to say, "In these last three years, I have been shooting every day and I've actually done two shifts, three shifts. I have done Inside Edge 1 & 2, Four More Shots 1 & 2, a British series called The Good Karma Hospital that's out now, but I've also done nine films," and she flashes her smile! Talking about her character Rohini from Inside Edge, she says, "I don't know anything about cricket, I have seen the sport with my parents. My father was working for All India Radio and his office was right next to the Eden Garden. But I was never aware of the technicalities of cricket and neither was I interested."

She continued, "Karan Anshuman told me about this even before Excel was producing it. After a few months, the creative producer of Excel called me and said they have a fabulous role, come and meet us. When I read the part, I asked them if they were sure they wanted me to play this, but I guess all of them were confident about me as an actor for some reason and I'm really grateful to them." And then it was time to talk about her character Damini Rizvi Roy from Four More Shots Please, and her initial reaction on reading it.

"I hate the word bold and the context in which you are using it is wrong because even according to the dictionary, it's the boldness of mind. People really misinterpret things by using the term bold. Four More Shots was a very important show when I read it for the first time, and I felt it was amazing that a group of women was trying to make a show which actually was about women. It was trying to normalise everything about the life of a woman. I think it's one of those very important shows, and it's crucial to have such a show in the mainstream narrative, and even the criticism that comes and mostly from men about our sex and smoking, you can understand how regressive, repressed and patriarchal our society is even now."

She added, "When men do all these things and we all have seen it, nobody bats an eyelid, and everyone is like,'Oh my god! Friendship'! The moment it's about women that have chosen to live a particular life and are normal with it, like I am, people tend to have issues. There are lots of topics that are being handled with a lot of sensitivity and depth in the second season. You have workplace gender bias, you have body shaming, you have LGBT rights, you have a homosexual wedding, freedom of expression, freedom of speech. It has everything a woman faces in the urban space or rural space. We are getting long letters and messages, it's crazy."

She continued, "It's moving people because it is making a difference to them." In between, she answers a fan who asks if a woman having sex with multiple men is empowerment for her. She says, "No, it's not, and nobody is saying drinking and smoking is empowerment. But people do go out and drink and smoking is not even shown in the entire season two. Women who go out and drink and choose to have sex with whom they want to, and have control over their sexuality, should be not looked at as a taboo. It's normal, we all do it!"

"Also, you have to realise it's about celebrating yourself and women for their rights, it's about subverting these constant pressures of women. The problem is that women are always shown as these crazy stereotypes, either she's virginal and the hero is trying to woo her and have sex with her, the hero is marrying her, or a vamp who's breaking the hero and heroine's home. Nowhere are women, in most of the mainstream narratives, shown as themselves. What is the problem with having sex with multiple partners? So many people do."

She seems to be raising the right points and makes a very important observation. "Sex was always shown as something done to women and never a choice that women are making. If I want to be intimate with someone or be in a romantic liaison with someone, it's my choice. That needs to be respected and celebrated. Having said that, our intention is never to encourage smoking and drinking or go out and partying, that's not the point. But if there are people who do it, there shouldn't be a taboo about it, even in India. You see Sex in the City, you see Girls, you see Friends, any Hollywood series or show or film and it's fine, but the moment you see Indian girls doing it, you're like, 'OMG'!

"Everyone does it so what's the problem in showing it or representing it authentically! It's a show made by women, it was the need of the hour to represent women authentically," she added. Well, this was truly straight from the heart, and in case you are yet to discover Four More Shots Please, watch it and decide whether you agree with Sayani Gupta or not! But one thing people will agree with is that she's truly a fine actor!

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Bollywood singer Kanika Kapoor has now approached the King George's Medical University (KGMU), offering to donate her plasma for treatment of other Covid-19 patients. The singer called up the head of transfusion medicine department, Prof Tulika Chandra, and volunteered to help.

"She called me up and said she really wanted to help other Covid-19 patients. Vice Chancellor Prof M.L.B. Bhatt has given a go ahead on it and we will now be carrying out the tests on her to see if she is fit to donate her plasma," said Prof Chandra.

As per experts, Kanika's sample will be tested for a number of things before she can donate her plasma. These include her haemoglobin level that should be above 12.5, weight should be more than 50 kg and the patient should not have diabetes, cardiovascular issues, malaria, syphilis and other such ailments.

Kanika's sample will probably be taken on Tuesday and if found to be eligible, she will be donating her plasma on Wednesday. Kanika Kapoor had grabbed headlines last month when she became the first Bollywood celebrity to test positive for Coronavirus.

Kanika had attended two parties in Lucknow in the presence of top politicians and bureaucrats and all of them were later tested for Corona. Kanika was hospitalized for over a fortnight at the Sanjay Gandhi Post-Graduate Institute of Medical Sciences (SGPGIMS).

She had, on April 26, come out with a statement clarifying her travel and Covid-19 history declaring that she was aware of misconceptions and wrong information floating around her but she chose to remain silent until ready to speak. Kanika in her social media post had said that all persons she came in contact with in the UK, Mumbai and Lucknow had been tested negative and that she had duly followed the process.

Meanwhile, the KGMU on Sunday night, made the first plasma transfusion in a 58-year-old patient from Orai who is a government doctor whose condition was critical. The doctors now say that the patient is responding well to the transfusion.

The university has received three plasma donations from fully recovered Covid-19 patients, two from doctors and one from a Lakhimpur man.

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Sunny Leone may have her hands full with household chores, but she has also been pursuing painting. She recently completed her 'piece of art', which the actor has titled Broken Glass. She flaunted her artistic streak on social media and wrote, "Finally, done with my lockdown art. It's called Broken Glass as it is sort of... like our lives at the moment. Everything might feel shattered but every piece is meant to be next to each other... to be made whole again. So, if we can work together, we will also feel whole again and come back together (sic)."

 

 

 

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Finally done my lockdown piece of art. Has taken 40days to complete. It’s called “broken glass” sort of like our lives at the moment. Everything might feel shattered, but every piece is meant to be next to each other to be made whole again. So if we can work together we also will feel whole again and come back together. Love you all.

A post shared by Sunny Leone (@sunnyleone) onApr 26, 2020 at 5:01am PDT

Sunny Leone and Daniel Weber have self-quarantined themselves along with the kids Asher, Daniel and Nisha. The entire Weber-Leone family have been updating their fans with sweet family posts on social media.

Sunny and her husband Daniel Weber have always been extremely protective about their children and are often spotted with them. And now, during the lockdown, are spending quality time with them at home.

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Marriages may be made in heaven but have to go through trying and testing times on Earth. One such marriage is of Kannada star Kiccha Sudeepa and Priya Sudeepa. The two tied the knot on October 18, 2001, and the actor's fans couldn't keep calm at that point of time. But as stated, all marriages see their ups and downs and theirs was no different.

14 years later, in the year 2015, the couple mutually filed for divorce but none of the parties turned up for the proceedings. Was a possible reconciliation on the cards? Was it time for them to give their marriage another opportunity? Yes! But the actor admitted how he erred and couldn't be a good father or a good husband in an interview with Bangalore Mirror. And in an interview with Silverscreen India, he said, "My daughter is my whole life. She's like a ray of sunshine in my life. Pure, dazzling and so very important to my being."

It seems they won't part ways and that seems to be a piece of great news for his fans. In fact, they both celebrated their wedding anniversary in the Bigg Boss (Kannada) House and it met with a fantastic response. We hope they continue staying together and be the happy and happening couple they always were!

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