Spunky Indian July 2019 Issue

1. D e l i v e r i n g a d e l e c t a b l e s l i c e o f I n d i a t o t h e w o r l d SPUNKY INDIAN ART An TRAVEL Illustrious Illustrator: Alicia Souza Where East Meets West SULTRY SHIKHA No one can ever pin one down! JULY 2019

2. E d i t o r ' s L e t t e r The summer calls for the vacation and some amazing delicacies. Generally, people prefer hitting the shores during winter but Goa is beautiful even in monsoons. Don't worry, we have covered a celetial stay in Goa. Do check that out! Not very far from Goa, Karnataka is such a place whose food and culture has got its own character. It's full of colors and spices. We have explored Karnataka cuisine in a thorough manner. The July issue introduces some incredible people. Shikha Talsania graces our cover. She openly speaks about her career and body shaming. Alicia Souza, the illustrationist shares her story on building up her own personal brand. And last, but not the least, a projection on the recent book release of Thus She Spake conducted by All Ladies League, Bangalore.

3. Content ON THE COVER 01 05 09 13 18 22 28 34 35 Karnataka Cuisine:  A Delightful Platter India's First Premium Cruise Liner Karnika by Jalesh Cruises is All Set to Sail Sultry Shikha Where East Meets West An Illustrious Illustrator — Alicia Souza 100% Natural Fabric and Indian Soul, Millennial Indians are Aware of their Planet and Heritage Celebrating Creative Mythology: Book Launch- Thus She Spake, All Ladies League Event, Lahe Lahe, Bangalore Banani Vista Event Highlights Recipe: Marigold and Mixed Sprouts Salad Shikha Talsania, daughter of Tiku Talsania, says “I take all possible measures to keep with a healthy and fit regime.”, adds Shikha. CREATIVITY Self-taught illustrator and now a super successful entrepreneur, Alicia Souza is a well-known name among the art and social media community. RECIPE Get Vibrant this summer with the mesmerizing colours and flavours of Marigold and Mixed Sprouts Salad. EVENTS Celebrating Creative Mythology: Book Launch- Thus She Spake, All Ladies League Event, Lahe Lahe, Bangalore

4. Karnataka Cuisine:  A Delightful Platter RASHMI GOPAL RAO Visiting India can be an experience quite like none other.  One of the main reasons for this is the sheer diversity that is omnipresent in the country in the form of its climate, religion, culture, geographical features and of course its people. A kaleidoscope of such factors influence the cuisine of each region and it goes without saying that variety is indeed the second name of Indian cuisine. ISSUE 08 • SEPTEMBER 2021 • $5.99 01 | SPUNKY INDIAN

5. Each state has its own unique features resulting in a wide range of soil types, climatic conditions and agricultural produces that ultimately shape the cuisine of each place.  The type of food available is also determined by the presence of distinct ethnic groups, religious practices and historical events that might have occurred in the region. Bayaluseeme (the plains) Also referred to as the old Mysuru region, this part of the state includes the territories of Bangalore, Mysore, Kolar, Tumkur, Mandya and Hassan.  Given that most of the region is watered by the river Cauvery, the cultivation and hence consumption of ragi (finger millet) and rice is popular here. Ragi is consumed in the form of "ragi mudde" aka ragi balls that is eaten with vegetable laden sambhar.  Rice, rasam and leafy green vegetables are also staples of the region. Just like the rest of India, Karnataka too offers quite literally a huge ‘spread’ when it comes to food.  Given that it is the seventh largest state in terms of size, Karnataka offers a medley of gastronomical delights as you travel from one part of the state to the other.  While rice and ragi are a staple in the capital and the southern part of the state, the coastal areas are famous for their sea food.  The cuisine of the northern part of the state is dominated by the use of jowar, red chillies and groundnuts considering the arid climate of the region.  Read on for more details. Snacks like 'akki roti' and 'ragi roti' made from rice and ragi flour respectively are commonly had in this part of the state apart from traditional sweets like the Mysore pak (made from milk and gram flour) and 'holige/obbatu' (made from refined flour and stuffed with either coconut and jaggery or lentils).  Mysore masala dosa and Bisibele bath (rice cooked with lentils and vegetables in a tangy gravy akin to sambhar) are yet other famous dishes of the region. 02 | SPUNKY INDIAN

6. South Canara ‘Avarekai’ rasam, sambhar and avarekai akki roti are favourites during the season of the hyacinth bean which is normally relished during the months of December to February. The region of South canara is renowned for its delectable cuisine.  The area includes the regions of Mangalore, Udupi and Kundapur, with each of them having their own specialities.  Udupi cuisine needs no introduction and is famous world over.  Characterized by the rich use of fresh coconut and local produce like colacasia leaves, ‘gulla’ (spherical green brinjal) and turmeric leaves, the region is famous for its ‘neer dosa’, ‘golli bajji’, pathrode’ and ‘kadabu’ all of which are drizzled in coconut oil.  Summers are meant for jackfruits and mangoes which are used in several seasonal dishes like mango ‘palya’, payasam and jackfruit ‘mulka’.  Most of the dishes are vegetarian and extremely flavourful. The Kundapur region is more famous for its non-vegetarian fare like chicken curry and gravy.  Mangalorean cuisine has a distinct coastal influence and is famous for its sea food like fish and ‘Kori gassi’. Coorg and the hills The quaint hill station of Coorg close to Mysore is also known for its unique food and cooking styles.  Arguably the most famous dish of the hills station is “pandi” or pork curry which is an almost signature dish of the Kodavas.  A region where yams, bamboo and jackfruits grow extensively, the cuisine of the Kodavas is dominated by the large use of rice that is had in the form of steamed ‘puttus’, also called the ‘Kadambuttu’ (ball-shaped puttus).  Since the region is landlocked, local flavours and the liberal use of native ingredients is dominant in their preparations.  ‘Kachampuli’, which is their distinctive souring agent akin to tamarind is a prominent ingredient in most of their dishes.  It is extracted from the ripe fruits of the ‘Kodambuli’ tree. 03 | SPUNKY INDIAN

7. North Karnataka If you are game to sample dishes which have elevated spice levels head over to districts of Dharwad, Haveri, Belagavi, Bagalkote, Bidar and Ballari.  This geographical area is characterized by high temperatures and the dry, arid environment is conducive for the cultivation of the famous “Byadgi” chillies, peanuts, cotton and jowar.  The use of coconuts is minimal here and the staple food of the people is ‘jowar’ rotis that are high in protein. Raw vegetables, salads and spice powders made from sesame seeds, groundnuts and nigella seeds are a key component of North Karnataka meals.  "Ennegayi' which is a highly popular brinjal curry, 'Girmit' (known as Karnataka Bhel) as well as 'Nargis manddaki' which is puffed rice spiced up with garlic, green chillies and onions are some of the popular dishes of this region. Summers are meant for jackfruits and mangoes which are used in several seasonal dishes like mango ‘palya’, payasam and jackfruit ‘mulka’. 04 | SPUNKY INDIAN

8. India's First Premium Cruise Liner Karnika by Jalesh Cruises is All Set to Sail 05 | SPUNKY INDIAN

9. India’s first premium cruise liner, ‘Karnika’ by Jalesh Cruises is exclusively designed to enthrall both domestic and international guests with the famed Indian hospitality. Karnika has been named after a celestial nymph, who according to legend emerged when gods and demons churned the ocean for Amrit, the elixir for life. Apsara Karnika, a celestial maiden stood for exquisite beauty and alluring charm for carrying treasures and pleasures to reward and indulge those engaged in hard labour.  The name also reflects a true Indian identity drawing inspiration from the first Indian ghat - Manikarnika in Varanasi, which is considered as one of the oldest Indian city. Apsara Karnika, a celestial maiden, carried treasures and pleasures to reward those engaged in hard labour. 06 | SPUNKY INDIAN

10. On board the ship, passengers can enjoy a selection of cuisines and world class entertainment, as well as a variety of adventure and relaxation options. While in port, the cruise offers many different land-based excursions. Weighing 70,285 gross tonnes, Karnika ship sailed its maiden voyage from Mumbai to Goa in April and has since made 15 trips around India. The ship set off on its first international cruise from Mumbai to Dubai in May and will port in the emirate until mid- September. The ship has three fine dining restaurants, which includes Indian cuisine at Waterfront and Chef’s Table and Thai, Malay, Korean, Mongolian, Taiwanese and Japanese cuisines at Chopstix. The ship also hosts nine different buffet and food stations offering a variety of delicacies ranging from street food, barbeque, international grill to patisserie and frozen desserts. The ship also has dedicated cuisine for Jain passengers. The ship has 14 decks and the capacity to host approximately 2,000 passengers and over 600 crew. On board the ship, passengers can enjoy a selection of cuisines and world class entertainment, as well as a variety of adventure and relaxation options. The ship also offers Broadway shows, Burlesque performances, music and dance nights, movie screenings and adventure activities keeping guests entertained at sea. Additionally, while in port, the cruise offers many different land-based excursions in different locations for passengers looking to explore the surrounding areas. There are nine bars on board the ship to offer a full range of bar menu and international premium spirits.   The ship offers features that make it convenient and easy for senior citizens and differently abled passengers to enjoy the cruise. The ship also hosts nine different buffet and food stations offering a variety of delicacies ranging from street food, barbeque, international grill to patisserie and frozen desserts. The ship also has dedicated cuisine for Jain passengers. 07 | SPUNKY INDIAN

11. Karnika is also the first Indian ship to provide therapeutic relaxation facilities on the high seas. The on board Spa offers a host of aromatic and natural techniques for relaxation. A state- of-the-art fitness studio and multi-purpose salon facilities are also available to passengers.   The ship has high-end retail therapy for guests to take home duty free products from a host of prominent international brands. The ship offers features that make it convenient and easy for senior citizens and differently abled passengers to enjoy the cruise. Karnika is also equipped with state-of-the-art venue, modern technology and 24x7 Wi-Fi access, which coupled with exotic cuisine and international hospitality will offer the best corporate parties, off-sites as well as family celebrations.   Jalesh Cruises has initiated bookings for its 2019 itineraries on its website https://jaleshcruises.com/ directly through its holiday advisors at 1800 266 8927 in addition to its Sales Business Partners. 08 | SPUNKY INDIAN

12. Sultry Shikha HEER KOTHARI Introduction Aren’t we absolutely gripped by the lucrative vices of content that flows in from a number of arenas? Some of us adapt our lives by the whims of all the content that plagues our routine. It might interest one to learn that glamour imparted in the content pretty much steers the life of many around us. We are so consumed by the way we are ‘supposed’ to look on the outside, and unknowingly damage our sentiments on the inside to keep up with the cover trends of some leading magazine. ‘Body shaming’ has always been around for a while now, but celebrities and individuals alike are now awakening from their deep slumber and taking measures to arrest this social evil. Perhaps it is time for us to accede the fact that we are born in a certain way for a certain reason, and our destiny doesn’t rely on our looks but rests on our ability to shine on! 09 | SPUNKY INDIAN

13. ‘Body shaming’ has always been around for a while now, but celebrities and individuals alike are now awakening from their deep slumber and taking measures to arrest this social evil. Turning Tables Shikha Talsania, daughter of Tiku Talsania has been a victim of body shaming. Even today if she is asked about the same, she confidently replies that it is something that she is born with, and is not ashamed of the weight at all. “I take all possible measures to keep with a healthy and fit regime.”, adds Shikha. It might interest one to learn that she is infact more active and about that most people around her.  “It isn’t about being fat or unattractive for me, but it is simply about the quality of the work that I invest in.” Shikha unfailingly empowers her performances with a dint of passion and hard work to make her presence felt. “I am indeed very selective of my role.”, adds Shikha. This in turn makes it easier for her to absorb herself in the character more willingly and heighten the glory of her performance. However, one cannot overlook her passion to take up to more challenging roles with each passing time. Perspective As an actor, Shikha has evolved with time, just as the industry has! She is rather fortunate to tune into times that appreciates films that are more it; and out of the box. We may have heard this from a lot of actors and filmmakers but once again Shikha adds, rather convincingly stating, “Audiences pretty much deter from content that sounds like the ‘regular run off the mill’. 10 | SPUNKY INDIAN

14. They are looking at something fresh and strapping all the same. Yes indeed, the content must be relatable. The silver screen could be limiting, but efforts are being made to push barriers and come up with content that is relatable and fresh all the same.” ‘Veere Di Wedding’ for instance has taken a serious departure from a chick flick and the typical love triangle. It has emerged as a film that graciously applauds the strength of women and celebrates bonds that strengthens one another. The movie is completed with urbane flavours, which couldn’t have gone down well with rural counterparts. But most importantly the plot is bereft of fluff and is absolutely relatable. “Honesty lures audiences from unexpected pockets, and makes them rave at a well-written plot.” Medium Note It is exhilarating to see the responses while you’re right there. Also the avenue is again opening up to more content that is experimental, and the crowds witnessed, swell with every passing performance.” Inspite of the most certainly relate upward trend of the to is theatre. As for Shikha, if you ask her what is the medium she is best at, she promptly replies, “I am best at my acting, hence the medium honestly makes no difference to me. If the plot has potential, and I am certain that I can do justice to the part I play. I am more than happy to take to the same and give it my all.” According to Shikha, who has been actively involved in theatre and films, states that the digital platform is fast gaining requisite fame in directions that one cannot quite conceive. She also adds, “Inspite of the upward trend of the digital platform, the medium that I will most certainly relate to is theatre.  digital platform, the medium that I will Experiences Count Shikha has always yearned to be part of the entertainment industry. Even as a teenager she has participated in many college plays and acts delivering her best on stage. 11 | SPUNKY INDIAN

15. Typically, Shikha understands the nuances of how the entertainment industry works from the very crux. Her burning desire to work in a Deepa Mehta film, earned her a role in the movie based on Salman Rushdie’s novel ‘Midnight’s Children’. ‘Wake up Sid’ earned her the name she required. ‘Veere di Wedding’ got her right out there! Today, Shikha is working on a number of projects, but prefers remaining tight-lipped about the same. She has worked as an assistant director, and has also co-directed a number of plays. She has been line manager and manager before she took to her metier. She has world behind the scenes for a number well-acclaimed TV shows that included the likes of ‘Pati Patni or Who’ ‘Indian Idol 3’, and two seasons of ‘Jhalak Dikhla ja’. She has co-directed plays like ‘Dekh Behen’, and has played an important part in ‘Internal Affairs’. Her burning desire to work in a Deepa Mehta film, earned her the name she required. ‘Veere di Wedding’ earned her a role in the movie based on Salman got her right out there! Rushdie’s novel ‘Midnight’s Children’. ‘Wake up Sid’ End Note As we wrapped the interview, we learn just a few very important things from Shikha. The most important being, that no one can ever pin one down! The sheer ability to perform and giving your best shot at what you do best earns you a name; despite of how you look! Also it is necessary to understand your profession from the very crux to be at the top of the game. 12 | SPUNKY INDIAN

16. Where East Meets West RATHINA SANKARI 13 | SPUNKY INDIAN

17. I stood looking at the vast expanse of the endless rough sea. I had decided to evade the touristy crowd of North Goa by staying in Azaya Beach resort in Benaulim, Salcette. A brief talk with the executive chef Swatantra Gautam regarding the food served at Blue Iris, a Goan shack style restaurant got me intrigued about Goan cuisine. At Goa - the capital of the Portuguese Estado da India, the New World products brought by the Portuguese assimilated with the local ingredients to produce dishes that are today revered throughout the world. In the 15th century, the Portuguese set sails to find a direct sea route to India. They wanted to capture the lucrative spice trade as by then the cost of black pepper had sky rocketed and was termed black gold. When the Portuguese landed in the Malabar Coast of Southern India they brought with them many products from the New World which were unknown and unheard of in India. 14 | SPUNKY INDIAN

18. I was keen to understand the Goan spice trail with Portuguese influences hence headed to the Sahakari Spice plantation in Ponda, Goa. Green bunches of pepper that is so generously used to dress and preserve meat hung to its creepers.  The wonder spice cinnamon which is sprinkled in your breakfast porridge, hot chocolate and added to biryani, pulao, and curries is peeled from the bark of the trees. Marco Polo is told to have noted the growth of cinnamon in the erstwhile, Pandya kingdom whose capital was Madurai during his travel to India. Tamil Sangam Literature has references to the dried flower head or clove, a meat spice as early as in the third and sixth centuries. It is told in the early colonial times that cloves and cinnamon were the few ingredients used for making burnt wine. The aromatic spice cardamom or elaichi which finds mention in the Manasollasa written in the 12th century and is used to flavour kheer and other sweets is the third costliest spice in the world. The wonder spice cinnamon which is sprinkled in your breakfast porridge, hot chocolate and added to biryani, pulao, and curries is peeled from the bark of the trees. In his book, “ A historical dictionary of Indian Food”, the late K. T. Achaya says, The Carriera da India was established for the regular export of spices to Portugal, and one shipment alone consisted of 1500 tonnes of pepper, 28 tonnes of ginger, 8 tonnes of cinnamon and 7 tonnes of cloves, the value of which must have been astronomical in Europe. 15 | SPUNKY INDIAN

19. After getting a run down of the large variety of spices cultivated in India which was the primary reason that brought the Europeans to India, I was curious to understand the marriage of Indian spices with the goods brought by the Portuguese to India. While I knew that the Portuguese were the first to introduce baked goods in India like the poi, pao, katro pav, and kakon, I wanted to understand their influence in rest of Goa’s culinary space. Surprisingly the chili which today is an important ingredient of the Indian cuisine was unheard of till the Portuguese arrived in India. The chili traveled from the New World to India after the voyages of Columbus and Vasco da Gama. Today about 18 different varieties of chilies are cultivated in India. My guide at the plantation tells me cashew or caju as the Portuguese and Indians call this Brazilian fruit is said to have been introduced in Goa to avoid soil erosion. Today, this major cash crop is used to prepare the locally distilled strong drink called feni which obtained the Geographical Indication status to the state in 2009. Surprisingly the chili which today is an important ingredient of the Indian cuisine was unheard of till the Portuguese arrived in India. Until then pepper lent the much-required pungency to Indian dishes. The chili traveled from the New World to India after the voyages of Columbus and Vasco da Gama. Today about 18 different varieties of chilies are cultivated in India. Vegetables and fruits like potato, tomato, pineapple, chikoo, guava, groundnuts, tapioca, and corn crossed the oceans from the New World and entered India. Olive oil, olives, cod fish, wine, vinegar, and cheese traveled from Portugal to India. Over the years these ingredients are liberally used by Goans and the confluence of Arab, Portuguese, Brazilian and African cultures has resulted in the Goan Christian cuisine. That night I enjoyed a lavish dinner of Goan delicacies at Azaya Beach Resort whipped by chef Swatantra Gautam. The fiery Goan fish curry with locally grown kokum and a generous helping of coconut milk was prepared with a dash of Portuguese influence - vinegar and chilies. 16 | SPUNKY INDIAN

20.  It was the perfect accompaniment for the locally grown red rice. The green curry - chicken cafreal which probably came with the African soldiers who came with the Portuguese was moped with the poi. The striking red crab xec xec prepared with Goan chili, black gold or pepper along with other ingredients was a little tedious to eat but nevertheless lip-smacking.  I was full and didn’t have the appetite for the highly tempting and iconic Goan dishes balchao and carne de vinha d'alhos which was introduced by the Portuguese and underwent a transformation in Goa.  I finished my heavy dinner with a portion of the famed multi-layered dessert - bebinca that would not have been possible if the Portuguese hadn’t introduced baking in India. I looked at my table. Without having left my country I had got to experience a fusion where East meets West and the medley is a perfect symphony of flavours. Goa not just satiates you with its landscape, it introduces you to a culture, unlike others. The thought of a laidback lifestyle, fresh sea food, and some delicious dishes has got me thinking. I am already planning my next trip to Goa. 17 | SPUNKY INDIAN

21. An Illustrious Illustrator— Alicia Souza 18 | SPUNKY INDIAN

22. If you have watched the acclaimed film ‘Taare Zameen Par’, you will remember the scene in which the little boy Ishaan’s father asks his art teacher what’s the point of the boy being a great artist? Indian society has always had such stereotypes that youngsters should only focus on academics since art doesn’t make for a lucrative career. Beliefs like this have probably forced many talented artists to pursue careers that don’t interest them much. But this young lady, who is a fabulous illustrator and doodler, has turned her talent into a full-time profession and proved that art can indeed be a great career. Self-taught illustrator and now a super successful entrepreneur, Alicia Souza is a well- known name among the art and social media community. Born and brought up in Abu Dhabi, Alicia studied Communication Design in Melbourne and later moved to Bengaluru to work for Chumbak. A year later, she started freelancing and today, through her Instagram and Facebook pages and a great website - www.aliciasouza.com, she sells a range of quirky artistic stuff like coffee mugs, stationery, apparels, accessories, phone covers etc. With over 213k followers on Instagram and 141k followers on Facebook, she is also invited to speak at many popular events (like ComicCon). In an interview, the effervescent and bubbly Alicia speaks about her love for art and what made her tread on the path less taken. With over 213k followers on Instagram and 141k followers on Facebook, she is also invited to speak at many popular events (like ComicCon). 19 | SPUNKY INDIAN

23. Is it hard to pursue art (or any creative field) full-time on your own? Were you always fascinated by illustrations and art? Alicia Souza: I was! But then I was also fascinated by a lot of things so I find it hard to say that illustrations were my favourite thing as a kid. I remember being enthralled by images in specific books and it’s so funny because they were always cartoon-ish, which is the style I draw in. Alicia Souza: Freelancing in any creative field is hard initially. It can take time to learn how to execute briefs, while not selling your soul and also paying the rent. What are some of the challenges of your job? How hard was it to convince your family to take up art considering the importance given to academics and marks in our society? Alicia Souza: I guess everyone’s challenges are a bit different but I had a rather hard time valuing my work. The fact that I had bills to pay made it easier but it’s a big challenge to many artists. Especially when you love what you do, it’s hard to value it with a number. Alicia Souza: My folks were the most supportive and honestly, if they even had a twinge of doubt in me considering the field, I would have backed off because I was so unsure when I was starting out. My dad, in particular, always told us to pick a career that we loved, mostly because I think he disliked his a lot. I remember being worried about me though because I was a relatively good student and was wondering if design (which is what I studied) was a good choice, when I had many more options. 20 | SPUNKY INDIAN

24. What do you love the most about it? Alicia Souza: Being able to draw for a living, draw for a hobby and draw as a means of expression. Be diligent, work hard, be humble and get a good night’s sleep. Who are your inspirations? Alicia Souza: Everyone and everything around me. Which of your works are the closest to your heart? What do you do in your free time? Alicia Souza: None. I don’t think I have ever had a favourite piece of mine. Alicia Souza: I have a bit too many interests so I don't remember the last time I had free time. A lot of my time is spent drawing for work or incidents that I itch to draw. I also cook, bake, sew, write letters and try to keep fit while maintaining a healthy social life. Through her Instagram and Facebook pages and a great website - www.aliciasouza. com, Alicia sells a range of quirky artistic stuff like coffee mugs, stationery, apparels, accessories, phone covers etc. Tell us about some of the interesting projects you are working on at the moment. Alicia Souza: I just worked on a big project but I cannot talk about it till it’s launched. Another fun thing I worked on recently was interactive kids book called ‘Kahaani Puraani’. I also have a list of many interesting products for my store that I have been working on. Do you have any tips for budding illustrators and artists? Alicia Souza: Be diligent, work hard, be humble and get a good night’s sleep. 21 | SPUNKY INDIAN

25. Choose from: Avocado Mousse Body Butter; Frosted Vanilla (Candle Body Butter); Rose Touch Body Butter; Hydrating Body Butters by Anour - Treat Yourself This monsoon indulge in the refreshing breeze from the solace of nature while your nourish and pamper your body. Treat your parched skin to some luxurious pampering—body butters with Anour's rich formulas and moisturising ingredients that will help you fight monsoon dryness and keep skin irritation at bay. Body butters with their heavy-duty textures are creamy and perfect for colder weathers, as the thick consistency will ensure it covers your body in a nourishing blanket. Feel the goodness of luscious rose, aloe vera, avocado and frosted vanilla, all meticulously sourced and recreated in convenient, modern forms in an exotic range of  body butters, that the skin needs at the peak of this season. 22 | SPUNKY INDIAN

26. WEBSITE: WWW.ANOURTREATYOURSELF.COM 23 | SPUNKY INDIAN

27. 100% Natural Fabric and Indian Soul, Millennial Indians are Aware of their Planet and Heritage 24 | SPUNKY INDIAN

28. Earlier, fabrics that were used to create garments were made from natural fibers of cotton, wool, silk, and jute. With technological advancements in every sector, millennials have been posed with innumerable choices and access to apparel in- store and the online marketplace. Modern day customers with disposable incomes are habituated to shop without giving a thought to the harmful effects that their choices have. Faster manufacturing cycles and increase in demand for garments have led brands to acquire cheaper, synthetic alternatives, instead of natural fibers such as cotton, silk, and wool that are chemical- free. To deliver garments at the earliest and at an aggressively low price, brands opt for dyes that are chemically treated and hazardous bleaches. To cater to this wave of conscious purchases, a trusted brand like ITC  Wills  Lifestyle, now known simply as WLS, has made the paradigm shift to 100% natural fibers. WLS breaks ground as the first mainstream  Indian apparel brand to embark on a journey of the unhurried art of storytelling and going back to nature. Faster manufacturing cycles and increase in demand for garments have led brands to acquire cheaper, synthetic alternatives, instead of natural fibers such as cotton, silk, and wool that are chemical-free. Our generation today is obsessed with the concept of ‘fast’, regardless if it’s information, connectivity or food. Fashion too has been relegated to this fast process wherein consumers do not really pay attention to the finer details of what goes into making clothes worn by them – whether they have been created with materials that are harmful or toxic to their health and surroundings. Earlier, fabrics that were used to create garments were made from natural fibers of cotton, wool, silk, and jute. However, over time, to cater to the need of masses, these natural fibers have blended with other synthetic material for mass production and cost-effectiveness giving rise to ‘fast fashion’. 25 | SPUNKY INDIAN

29. By building on the brand’s promise of purity, quality, and craftsmanship, WLS will now offer authentic and real apparel which is built with 100% natural fiber. All garments starting from Spring Summer ’19 will be made of cotton, linen, silk or wool fibers. As millennials are now moving up the ladder at work, daily office- appropriate apparel veers towards somber colors, sharper fabrics, and formal silhouettes. In a typical day of an office goer’s life, not much thought is put into what one wears to work. Wearing ethnic wear like a kurta-pyjama or saree may be uncomfortable for some, but that does not mean that one cannot experiment with Indian patterns and designs while still looking modern, and ready for a meeting or a casual evening with friends. Longer office hours and relaxation of office norms have made the trend of less strict business wear or smart casuals acceptable, successfully paving the way for extended work wear. The Indian inspired look is not that difficult to achieve. If thinking of ways to find outfits that strike a perfect balance between modern and Indian, smart and formal; WLS’ Gujarat collection offers a differentiated workwear look without having to forgo on comfort and style. 26 | SPUNKY INDIAN

30. The collection adds high-quality construction, breathable, 100% natural fabric and a touch of India to the mix for a comfortable look and effortless style. Gujarat Collection, like all garments created by WLS, caters to the conscious modern-day Indians who are aware of the decisions and choices made. This includes moving generally towards a more sustainable and 100% natural lifestyle. Apart from being aware of the planet, the modern Indian is also in touch with his heritage and proud to flaunt it. WLS’ garments are a perfect mix of Indian designs and craftsmanship and western silhouettes. The collection adds high-quality construction, breathable, 100% natural fabric and a touch of India to the mix for a comfortable look and effortless style. With the collection’s main focus on self-expression and hand-crafted techniques, the garments created will create a mood of comfort and being comforted with a promise to look good as well as feel good. Inspired by the many moods of Gujarat – its beauty, vibrant shades, motifs, and stunning architecture – the collection integrates rhythmic repetition through intricate traditional embroideries, a print language inspired by architecture and colors inspired by the landscape, to bring to life thousands of years of stories and rich culture. 27 | SPUNKY INDIAN

31. Celebrating Creative Mythology: Book Launch-Thus She Spake, All Ladies League Event, Lahe Lahe, Bangalore 28 | SPUNKY INDIAN

32. 22nd June, Sunday, the literary world witnessed yet another creation, a masterpiece. The book “Thus She Spake” was launched in the centre of the city, Lahe Lahe, a creative art space. The authors of the book released the paperback for the readers. It has gained appreciation and attention in both Amazon and Goodreads with a high rating. The book, Thus She Spake is one of its kind which will take the readers to a mythological journey through the eyes of different women.  The book is a creative interpretation of bold and vibrant mythological characters. It depicts the female spirit in various phases of womanhood.  Each tale is different and unfolds with startling clarity and succeeds in striking a unique note as it echoes from the hallowed pages of mythology, carrying the timeless ethos of the feminine muse, and interestingly, some of them voiced for the very first time. The highlight of the authors: The stories are penned by below Authors: Dr. Suchitra Kaul Misra – Chairperson for ALL Karnataka Chapter and Founder of the Healing Garden, Anu Krishna – Chairperson for ALL Karnataka Coaching Chapter and Founder of WordWeave, Sandhya Kunjur – Marketing, Advertising & Communications Professional, Dr. Chaya Nair – Paediatrician and Founder of Banjara Toastmasters Club & Chrysanthemum Gavel Children’s Club and RajaRajeshwari Nagasigamani (writing as A.R. Sara) – Chairperson for ALL Karnataka Readers & Writers Chapter and Founder of WildBean Coffee and ArsaraFables. It is Edited by Chaya Dronamraju – Founder of The Talent Bridge and ViceChairperson for ALL Karnataka Readers & Writers Chapter, and Illustrated by Bharati Sagar – Renowned international Artist 29 | SPUNKY INDIAN

33. A sneak peek into the launch: The launch was beautifully organized by All Ladies League and the evening was hosted by Dr. Suchitra Kaul Misra and Raja Rajeshwari Nagasigamani. The event was focused on giving a glimpse of the different women in mythology through various performances of Mohini Attam. On being asked, Rajeshwari spoke about the germination of the concept and shaping into a book. “The idea was rolling in for some time in many of our minds. I think this is the result of all the synergy created. Little a year and a half ago we decided to go for a brainstorming session. Based on the session, we wanted to look at all the talents and writers together and wanted to see if could have a collaborative project and that’s when the idea been brought in within us came forth. We had a wonderful manuscript coming up which included 5 authors, an illustrator, and an editor”, Rajeshri mentioned. “We got everything in-house in ALL, lovely world, a lovely resource of women. But I must say we had to play characters that must impact us from our rich mythology. Raj played Shiva’s daughter, Ashokasundari and I wanted to explore a character which is known, Radha. She chose a character that no one can think of and I chose a character everybody can relate to but in their own way, Radha. I wanted to do time travel and get into her skin, Dr. Kaul expressed 30 | SPUNKY INDIAN

34. The book indulges into five strong characters which help us to experience their tumultuous, feisty and passionate lives as we delve into their worlds and explore the various facets of the feminine spirit. Radhe : A teenager on the cusp of adulthood experiences sacred love that transcends time and space. Uruvi (Karna’s wife): A young queen makes a heart-wrenching decision and invokes the feminine energy to blend into the eternal. Gandhari : A scarred princess with a painful past irrevocably changes the course of events in an epic saga before she finds redemption Surupnakha : A queen mother’s life hits a crescendo when she is into her twilight years. Ashoka Sundari (Shiva’s daughter): A goddess in training loses her way and slips into obscurity after a life-altering event. The highlight of the evening was Sridevi Unni performing with her students from Monisha Arts. Inspired by Thus She Spake, Ms. Unni had creatively innovated, curated and choreographed the whole program. She is a Mohiniyattam Guru, an entrepreneur, and an actor. She has crossed regional boundaries, traversed Kerala to Karnataka as she adapted the traditional Mohini Attam numbers to Kannada and Hindi as well.  Since 2012, every year in Bengaluru, she conducts Mohini Nritya Utsav, a dance festival on Mohini Attam under the banner, Monisha Arts, her dance institution. 31 | SPUNKY INDIAN

35. The performance by Sridevi Unni along with her students gave new dimensions to the beautiful characters from mythology-Ramayana and Mahabharata.  The first performance gave the insights into the sacred love of Radha and Krishna in her signature MohiniAttam. It was followed by another graceful performance from the epic, Ramayana. It was the story of Ravana’s wife Mandodri who conceived Sita but because of her husband’s evil deeds, she got frustrated and donated to Bhumi. Through the performance, Ms. Unni gracefully expressed motherly love. When quizzed, the famous illustrator, Bharati Sagar shared about her work done for the book. “It was very easy for me to put my illustrations onto paper. There were so many aspects which I never knew about. I really liked the story of Ashokasundari”, she mentioned. The highlight of the evening was Sridevi Unni performing with her students from Monisha Arts. Inspired by Thus She Spake, Ms. Unni had creatively innovated, curated and choreographed the whole program. 32 | SPUNKY INDIAN

36. buy now! Buy Thus She Spake now! To know more such books and authors, follow BananiVista on Facebook, Instagram, and Twitter. The event was concluded in a graceful way with yet another strong performance by the troupe. The act depicted the pain and agony of Gandhari (a character from mythology, Mahabharata), who lost all her hundred sons. The women of Kurukshetra wailed in pain and Gandhari blamed Lord Krishna for all the misery.  Ms. Sridevi Unni’s performance justified the characters and successfully expressed feminine emotions. 33 | SPUNKY INDIAN

37. BANANI VISTA EVENT HIGHLIGHTS! For details about upcoming events, visit: www.bananivista.com Glimpses from yesterday's event! The event (Your Smiles can buy many smiles) is organized by BananiVista.com in association with Hope for Cancer Patients - HCP, an NGO which works closely for the cancer patients, founded by Seema Singh. Thanks to our venue partner @myurbansolace and many thanks to the performers of the evening- Nalin Vyas, Rajesh Hinduja, Ashwin Srinivas and Rohan Ralli. You guys rock!? This event was conducted to show our support and kindness towards the cancer patients. A way to tell them that they are not alone in their journey rather we all are there to support and share their pain.  bananivista 34 | SPUNKY INDIAN

38. Marigold and Mixed Sprouts Salad A STEP-BY-STEP RECIPE BY CHEF REETU UDAY KUGAJI Chef Reetu Uday Kugaji Chef, Culinary Expert, Mentor, Food Blogger & Author, Hospitality and Food Consultant. Get Vibrant this summer with the mesmerizing colours and flavours of Marigold and Mixed Sprouts Salad. I bet you gonna love it…. Nutrition Overloaded!!!!! I suggest eat with your eyes first and then consume this flavourful salad prepared with edible Marigold petals, mixed sprouts, pomegranate pearls , drizzled with the zesty orange juice and honey dressing. 35 | SPUNKY INDIAN

39. eat with your eyes first 36 | SPUNKY INDIAN

40. Preparation Time- 10 minutes Cooking Time- 05 minutes Serves- 4 Ingredients and quantity: Fresh Marigold Petals, edible – 1/4th cup / or more as desired Green Gram, Sprouted- 1/4th cup Turkish Gram, sprouted- 1/4th cup Black Chickpeas , sprouted- 1/4th cup Pomegranate Pearls- 1/4th cup Tomatoes quartered- 1/4th cup Green chillies, deseeded and finely chopped- 01 no. Fresh Cilantro , finely chopped- 1/4th bunch ,small For the Salad Dressing: Orange juice- 01 tbsp. Lemon Juice- 1/4th tbsp. Organic Honey- 02 tsp. Olive oil- 1/4th tbsp. Chaat masala- 1/4th tsp. White Pepper- to taste Salt- to taste 1. 2. 3. 4. 5. 6. 7. 8. 1. 2. 3. 4. 5. 6. 7. . . 37 | SPUNKY INDIAN

41. Method: Wash the marigold petals thoroughly, pat dry with a paper towel and set aside. In a deep pan add water, let it boil, wash the sprouts and blanch them for 03 to 04 minutes. Wash them under cold water. Place the drained sprouts on a fine mesh to remove excess of water. In a glass bowl, mix all the ingredients mentioned from Sprouted Moong to fresh cilantro Place in the refrigerator to chill in an airtight container. In a small bowl mix all the ingredients mentioned for the dressing. Just before service, add the dressing to the salad. Serve chilled. Chef Tips: Add the dressing to the salad just before service, in order to prevent it from becoming soggy. 1. 2. 3. 4. 5. 6. 7. 8. n a large bowl. before serving. 38 | SPUNKY INDIAN

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