Spunky Indian June 2019 Issue

1. Delivering a delectable slice of India to the world BANANI VISTA J U N E 2 0 1 9 Travel Guide to Enjoying a Long Weekend in Jim Corbett Recipe Shahi Gulkand Gulab Jamun Knowing the Indian Chef: Sabyasachi Gorai Chef Saby talks about his restaurants and restaurant business in India

2. E d i t o r ' s L e t t e r This June we bring to you some amazing culinary experiences and pioneers from the industry. Chef Sabyasachi, the award winning Indian chef graces our cover. He shares his learning and passion about his unique restaurants and cuisines all over the world. Also, Chef Reetu shares the secret of making delicious Gulab Jamun. The June edition also speaks about creativity and fashion. Don't miss to read our fashion stories this month. We have covered some of the coolest things from the town. I'm sure you will get some of the nicest stories to read this month!

3. Content ON THE COVER SabyasachiGorai, popularlyknownasChef Sabyisaninstitutionin 01 08 13 17 23 28 32 37 Creativity Unlimited Knowing the Indian Chef: Sabyasachi Gorai The Dynamic Enterpriser and Fashion Designer Frozen Food Market 2019 Trends Fashion Forward Here’s Your Guide to Enjoying a Long Weekend in Jim Corbett Recipe: Shahi Gulkand Gulab Jamun How Is WWI Coping Up With The Constant Change In Terms Of Technological Advancement In The Industry? himself. Hetalksabouthis restaurantsandrestaurant businessinIndia. TRAVEL Fornaturelovers, the valleysinHimachalPradesh areagreatoption. Tipsto helpyouplananitinerary foralongweekend getawaytoJimCorbett NationalPark. NAMMA BENGALURU WelcometoTheCourtyard anurbanoasisofculture, communityandcreativity locatedinDoubleRoadin Shantinagar. Itisthespace wherecultureandcreative expressionaregivenwings. FASHION Aninnovativeandcreative fashiondesignerwho startedhiscareerinthe 90’s, HarshBhotikaisan expertinbridaltrousseau designs.

4. Creativity Unlimited THE COURTYARD IS THE SPACE WHERE CULTURE AND CREATIVE EXPRESSION ARE GIVEN WINGS. BINDU GOPAL RAO 01 | SPUNKY INDIAN

5. As a city that merges the contemporary with the traditional, Bengaluru is a hands down winner. And making this possible in its own way is an interactive space located in the midst of the city that is slowly but surely becoming a hub of crafts, arts, culture, food and more. Welcome to The Courtyard an urban oasis of culture, community and creativity located in Double Road in Shantinagar.  Conceptualised and designed by Akhila Srinivas, a trained architect and urban designer along with the team from M9 design studio this is a contemporary urban space to nurture and influence the creative mind of artists, chefs, musicians, students and fitness enthusiasts. 02 | SPUNKY INDIAN

6. Culture Calling The Courtyard a catalyst to root culture and community. The old bungalow has been restored to an office, two exhibition spaces and the first floor houses two living units that one can rent and stay in for both short and long stays. The rooftop of the new building has a 100 year old Gulmohar tree canopy sweeping in and makes for an ideal space for private events and parties. An old Bangalore home that evokes not just a sense of rest and relaxation, but of history and learning, The Courtyard is designed in a way to work as a public space where one has the utmost freedom to creatively express rather than a closed private space. “The courtyard is a culture project in the heart of Bangalore city with an emphasis on rooting creative communities to the space. It is at the heart of which is a courtyard flanked by an old Bangalore bungalow overlooking a new insertion,” says Akhila.  The convenient location makes it a perfect place for a working lunch, casual but elegant dinner or lazy weekend all day dining. The essence of Bangalore with the touch of contemporary makes Architectural Vibes The classic south-Indian architecture and vernacular styles create an old-world charm. The green courtyard in the very center of the space embodies the openness and a breathing space in the middle of one of the city's main arterial roads. 03 | SPUNKY INDIAN

7. The rooftop with its incredibly evocative green canopy, tucked away as it is, the rooftop is perfect for deeply involved conversation and a shaded outdoor space. The Studio on the first floor is the newest part of The Courtyard. With an open, flexible plan, movable stage area and seating, laminated wood flooring and provides a blackout space for activities that bring communities together. The Courtyard is designed in a way to work as a public space where one has the utmost freedom to creatively express rather than a closed private space. The Courtyard also houses a conveniently located bistro and wine bar that offers excellent food with a comfortable yet elegant atmosphere where one could dine, meet friends or have a drink after work. “The new structure is basically a MS building with corrugated metal sheet for walls. The studio space also has a large curtain element. It works as a light and sound filter for our formal studio area,” says Akhila. The flooring is IPS flooring and the formal studio space has wooden flooring for performances, workshops, talks, screenings etc. All lighting is exposed LED bulbs and some bamboo lamp shades which have been re-used from the previous space. 04 | SPUNKY INDIAN

8. Décor Mantra Being an old building that was being refurbished, structural integrity was of paramount importance when it was being renovated. “It is almost an 80 year old bubble with 18” walls with lime plaster. Though strong in its construction, fragility does creep in. We also made a conscious effort to not really re-do much but just restore to its original condition. The approach was to keep it true to its anatomy of simplicity and not dramatise just to achieve a certain look or feel,” says Akhila. of polycarbonate sheet with black Aluminium frames and a large expansive black curtain to control sound and light. The flooring in the studio is that of light wood. The courtyard space is an open area with lots of green and some very old trees. “We have used repurposed turf for this area to make it child friendly and generally comfortable to just sit on it or just roll about if you chose to. The approach was to keep it true to its anatomy of simplicity and not dramatise just to achieve a certain look or feel, says Akhila. The bistro space is furnished with restored old furniture and lamp shades. The finish is of black metal against teal wood furniture and lots of green. The studio space is again a combination of black painted MS structure and a skin  05 | SPUNKY INDIAN

9. It is also far easier to maintain and ecologically a better option than having a heavy maintenance and water guzzler lawn, especially since the turf is a refurbished piece,” says Akhila. The colour scheme is stark and neutral at the same time. For the space to become a backdrop for all the happenings and change its vibe according to the art being displayed or performed there is a black scheme with good doses of teak wood, translucent polycarbonate sheets and lots of sunlight and greenery. Address: The Courtyard, 105, KH Road (Lalbagh Double Rd) Opp. Corporation Bank, Shanti Nagar, Bengaluru, Karnataka 560027. Phone: 7338677996 06 | SPUNKY INDIAN

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11. Knowing the Indian Chef: Sabyasachi Gorai CHEF SABY TALKS ABOUT HIS RESTAURANTS AND RESTAURANT BUSINESS IN INDIA Sabyasachi Gorai, popularly known as Chef Saby is an institution in himself. He needs no introduction. The whole culinary world knows him for his brilliant master creations. He has bagged many Chef of the Year awards and is the first chef to receive the “Best Chef Award”  from the president of India. He has cooked for some of the famous dignitaries- Bachchans, Ambanis, F1 teams and is at the helm of affairs at Fabrica by Saby, a boutique restaurant consultancy venture. The Choices Made: Chef Saby didn’t aim to be a chef. He was a good athlete, good in sports. What he always wanted to do was to serve the nation through defense services. The second pre-university grades were not great for him and he couldn’t clear the entrance exams for either naval or army. He has bagged many Chef of the Year awards and is the first chef to receive the “Best Chef Award” from the president of India. Saby was fascinated by his cousin sister’s profile who was working in Taj. He wrote the exams for hotel management and fortunately got through IHM, Calcutta. “My dad was not keen at all either for naval nor army. However, he was a bit okay for hotel management as my cousin sister was already into it”. Food is an expression: Saby always had an interest in design, always drawn and paint as a kid. He did his schooling from Pondicherry Art School. He also learned music from BHU. 08 | SPUNKY INDIAN

12. "Expression of art is always a part of me either through music or through paint.  So when I got into food or the hotel industry I realized that food is an expression and secondly, I got a chance to enter into the kitchen. I felt good as I get to eat a lot (as a teen), and also I could do a lot of creativity with food. That’s when my mind changed that I wanted to be in the kitchen”, he informed. The food reflects his memoir: Many chefs make lives in the restaurants, for him, he has restaurants which depict his life. “SodaBottle is the first restaurant that I consulted. The food depicts my life story in Bombay where I grew up.  The first few years I was living in a coal mining area in Asansol and one can get to know the place through my restaurant, Mineority, Pune. This restaurant is also inspired by my dad’s second book that talks about the mining history of India. In mineority, we serve food from minor parts of India- Northeast, Bihar and West Bengal. Another restaurant, Lavaash by Saby is based out of my school friends who were Anglo Indians from the Armenian community. This restaurant too has its inspiration from my dad’s book that educates about Armenian settlement in India.  Every time he writes a book, I open a restaurant”, he smiled. “Expression of art is always a part of me either through music or through paint. So when I got into food or the hotel industry I realized that food is an expression." 09 | SPUNKY INDIAN

13. A glimpse into Armenian Cuisine: Chef Saby educates me about Armenian cuisine-the ingredients, process, cooking methods. He explained that Armenians traveled to India how the Parsis did. The  Armenian cuisine served in Lavaash has its influences from West Bengal as he showcases the Armenians who settled in that part of the country. His dishes are 50% Armenian and 50% Armenian inspired Bengali food. ‘Lavash’, a fire-baked flatbread from Armenia, is considered one of the oldest forms of bread. “We serve layered cakes, hummus made of white beans rather chickpeas and we use Bengali sticky rice, black rice from Northeast, the gondhoraj lime, the mustard used is the “kashundi” instead of the regular mustard. In Armenian cuisine, a lot of food cooked in Terracotta and is known as “Dum”. So we use lots of Terracotta pots to cook.  Armenians use t’onir which is inside the ground and ‘Lavash’, a fire-baked flatbread from Armenia, is considered one of the oldest forms of bread. The bread and the way it’s made featured on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity”. Chef informed that the bread has a lot of significance in an Armenian's life.  A new-born is wrapped with the bread, even the married women use it as a veil and once a person is dead he is wrapped with that bread too. It’s an Egyptian tradition". Food Philosophy: Chef Saby prefers to cook in a clean, fair and honest way. He cooks in a similar manner as for a VIP or for a regular customer. “I don’t like to cook fancy food, though I cook a lot of it because there is a requirement or a demand for it. But I personally like to cook food that is nourishing, that is wholesome, food that gives you fulfillment”. 10 | SPUNKY INDIAN

14. Stepping into entrepreneurship: Restaurant entrepreneurship in India is tough. People’s mindset has to change, the economy has to get better. At the age of 40, Sabyasachi left his high paying luxurious job as the culinary director of Olive group. He had in his mind to do something of his own. That was when he received the President’s award for the best chef. At the age of 40, Sabyasachi left his high paying luxurious job as the culinary director of Olive group. He had in his mind to do something of his own. That was when he received the President’s award for the best chef. He is the only restaurant industry chef, highest paid job in the country. This is followed by consulting many restaurants, Soda Bottle being the first one and Beer Café, Antares, to name a few. Challenges for running a restaurant in India: At the age of 40, Sabyasachi left his high paying luxurious job as the culinary director of Olive group. He had in his mind to do something of his own. That was when he received the President’s award for the best chef. The government should build colleges and institutes as there are no restaurant colleges. Even culinary schools are not sufficient. India has got only 4-5 best culinary schools. There is a problem of literacy, problem of hygiene and education” chef Sabyasachi expressed. Being the first chef owning restaurants in India, Saby was vocal about the challenges in running a restaurant in India. “To run a restaurant in India is difficult as compared to other countries. One needs to go to 28 different places for a license which takes almost 6 months, fighting cops, GST, policies are other shortcomings. 11 | SPUNKY INDIAN

15. Give back to the society: Chef Saby works towards various causes. He runs a Delhi- NCR food bank and helps support the cause. He is also the president of the young chef’s forum of IFCA. He grooms and inspires 40,000-50,000 young chefs passing out every year. He does guest lectures, workshops, motivational speeches, training classes, and mentoring. Chef Sabyasachi is helping the Muslim girls residing in the slums of Nizamuddin. He works in collaboration with NGO, trains them and helps the girls to get proper employment. Chef Sabyasachi runs various social projects and works towards the betterment of society. One of them is helping the Muslim girls residing in the slums of Nizamuddin. The girls have little or no education as their families don’t send them to colleges. He works in collaboration with NGO, trains them and helps the girls to get proper employment. Chef Saby expressed that he has to prove every time through his creations. “Right attitude, fire in the belly, conviction and positive energy is all that you need to achieve what one desires”, he signed off. 12 | SPUNKY INDIAN

16. The Dynamic Enterpriser and Fashion Designer HARSH BHOTIKA, DIRECTOR, WARP N WEFT (WNW) 13 | SPUNKY INDIAN

17. An innovative and creative fashion designer who started his career in the 90’s, Harsh Bhotika is an expert in bridal trousseau designs. Initiating with a small shop and converting it into a sprawling manufacturing unit of 27,000 sq ft, is a result of 10 years of tough grind and dedication. The versatile entrepreneur stepped into the fashion world by adding core values and passion to his repertoire of work. His innovative and creative instincts has led him carve a niche in the world of fashion. WNW is redefining designer ethnic wear in India, making it available to patrons who are connoisseurs of fine designs, but shy away due to the pricey designer tags, hence the label aims to be affordable too. A perfectionist by nature, Harsh has grounded Warp N Weft (WNW) on the twin pillars of excellence and innovation. Through his vast experience in the fashion world, the entrepreneur aims at revolutionising the ethnic wear women’s wear in India with a firm focus on craftsmanship, quality and customer experience. With an aim to elevate the brand, Harsh aims WNW to be the most preferred Indian Ethnic Bridal Trousseau destination for the elite and affluent Indian brides in time to come. Guided by a sophisticated yet dramatic sensibility, the dynamic enterpriser combines unique elements with inventive design to create his collections. His ensembles are for the women who meander between the contemporary and the traditional; she who respects the values of the land, the craftsmanship of the weave and yet has a global outlook. The label currently has its own flagships stores in Kolkata, Delhi and Chennai. In conversation with Harsh Bhotika to understand more about the brand. 14 | SPUNKY INDIAN

18. What inspired you to start WNW?  We often came across days when     we had no work and it was becoming difficult to pay the team. At times, we also faced a few patrons who were not pleased with our collection. After crossing all the difficulties together here we are today. I still remember when we started with just Rs. 300 in the year 1999. It has been a challenging yet a rewarding journey ever since. Our hard work has not been compromised with and the team is working on every bit to keep the name of the brand as it is known to the world today. We have been truthful with all our collaborators throughout and the support followed. We introduced our collection on Benarasi handlooms in the year 2011 which turned out to be the game changer. WNW as a brand is deeply rooted in Indian aesthetics, yet western and contemporary in construct. The vision is that of a global fashion house that fills the vacuum in the category of customized clothing, refined in contemporary expression suited to today's lifestyle. Harsh Bhotika: During my childhood days I had once had the opportunity of dying fabrics. That experience helped me realise where lays my true happiness and things started to fall into place one after the other. It did not take me long to discover the artistic side of me and in no time I decided to turn my passion into my profession. WNW is my way of communicating with the world through my art that I have learned and mastered over the last 19 years. How WNW is different than any other brands in the market? Harsh Bhotika: WNW believes in excellence in craftsmanship- exquisite embroidery and stitching techniques. Backed by years of collective experience, values and passion, each garment is handpicked for its unmatched signature.  The curated designs are tasteful, yet, affordable. WNW as a brand is deeply rooted in Indian aesthetics, yet western and contemporary in construct. The vision is that of a global fashion house that fills the vacuum in the category of customized clothing, refined in contemporary expression suited to today's lifestyle. Tell us about your summer bridal collection. What fabric and colours have you used in this collection? Harsh Bhotika: WNW has developed a unique style of its own, reflecting the ancient traditions of Indian craftsmanship in a contemporary vocabulary for the modern woman. From stunning lehengas to sarees, the classic collection of its timeless and creative ensembles for the bride and her family are versatile and aesthetically appealing. What are the challenges you faced while setting up your brand and how did you overcome them? Harsh Bhotika: You cannot be successful without crossing a few hurdles. 15 | SPUNKY INDIAN

19. Believe in your dreams and work hard for it. From stunning lehengas to sarees, the classic collection of its timeless and creative ensembles for the bride and her family are versatile and aesthetically appealing. The ensembles have a touch of fabrics like rich silk, georgette, satin embellished with intricate embroideries and gloriously rich Indian aesthetics and rich brocades enamoured with everlasting grace & elegance. The premium fabrics are personally procured from various places around the globe. A message for the young designers. Harsh Bhotika: As they say, patience is a virtue. Believe in your dreams and work hard for it. Don’t keep any stone unturned. Also, one must not compromise with their ethics and values in order to fulfill their dreams. We live in a country with more than 1.36 billion people residing here, there will be a day when you come across people who will like and appreciate your designs. So, don’t let small failures pull down your confidence today instead turn them as your stepping stones in your journey to success. Any recognitions or awards you would like to share with us? Harsh Bhotika: It feels really good when your hard work gets recognized, so I would proudly like to share the list of awards as well as recognitions that we have received: Best Participant Award, KFE 2016 Times Retail Icon Award , 2017 Dr Ujjwal Patni Best Business Process Implementor Award, 2017 Best Participant Award, KFE 2017 Times Power Women Award, 2018 to Mrs Rita Bhotika Best Participant Award, KFE 2018 16 | SPUNKY INDIAN

20. Frozen Food Market 2019 Trends MR.MITHUN APPAIAH, CEO- INNOVATIVE FOODS LIMITED, BRAND SUMERU There are many that have been credited with developing innovative food-freezing techniques. However, it is Clarence Birdseye whose quick freezing method in 1924, which produced the type of frozen foods that we know today and revolutionized the food processing industry globally. Its’ easy and quick preparation backed by continuing technological up-gradations and with   increasing women joining the workforce, has changed consumer perceptions to make it a favourite in kitchens across the world. Globally the Frozen food market is projected to reach USD 293.7 billion by the end of 2019 and in India where it was valued at USD 310 million in 2017 it is projected to grow at a CAGR of over 16% to reach USD 754 million by 2023. 17 | SPUNKY INDIAN

21. The demand for frozen food products has gone up in the recent years particularly in a growing economy like India which has seen a rapid increase in number of consumers with higher disposable incomes, more women entering the work forces, growing number of two income nuclear families which has resulted in paucity of time and hence the need for convenience driven foods. Further augmented by rising urbanization, increasing number of refrigeration facilities in small retail shops and rural households and growing cold chain industry. However, these consumers aren’t merely looking for convenience they are also looking for alternatives that are healthy, organic and preservative free along with taste, variety and value for money – they want it all. Which presents both a unique challenge as well as an opportunity to the frozen food manufacturers. While frozen food is generally considered as convenient it is often perceived to be unhealthy, a consumer misconception the sector has grappled with for a while now. While frozen food is generally considered as convenient it is often perceived to be unhealthy, a consumer misconception the sector has grappled with for a while now. Often consumers assume what is available as fresh is better, but in reality this is quite contrary. While there is no denying that fresh is good – but what is perceived to be fresh produce in the market often has reached the consumer a good 15 to 20 days after it was harvested. The days spent in transit, pollution, improper storage conditions in fact destroy most of the nutrition. 18 | SPUNKY INDIAN

22. Whereas most freezing units across the country are located with 100 kilometres of where the produce is sourced meaning the your fresh peas in the Uttaranchal belt reaches the manufacturing unit within hours where it is cleaned and flash frozen at its peak nutritional state and then stored and transported in a controlled environment where the temperature is consistently maintained under -18 degree Celsius to prevent enzyme activity that might further cause nutritional loss.  Freezing as a process in fact involves minimal processing, has high retention of nutrients, taste, texture and freshness making it one of the best and safest methods of food preservation without the addition of any preservatives. The Frozen food industry is also witnessing an increase in demand for more premium, sustainable and healthier products. The today high expectation in terms of quality, taste, origin of produce and ethic brand practices is high as well. A recent Nielsen study found that 81% of Millennials and 78% Generation Z are willing to pay more for foods with benefits. Millennials are more likely to spend on sustainable brands that offers products that are organic, high protein and follow fair trade / souring practices. To meet these needs frozen Fresh peas in the Uttaranchal belt reaches the manufacturing unit within hours where it is cleaned and flash frozen at its peak nutritional state and then stored and transported in a controlled environment to prevent enzyme activity that might further cause nutritional loss. 19 | SPUNKY INDIAN

23. Another major challenge that Frozen food manufacturers need to address is the growing consumer demand for variety and novelty in this segment. The consumers today are seeking more innovative products, Sumeru’s primary research data shows a marked rise in demand for mainline products like Pizza, Biriyani in the Indian frozen segment and not just snacks. Frozen desserts (non ice-cream segment) is gaining traction and consumers have started accepting those products. The frozen food sector overall is witnessing lot more disruption than ever before. To address this disruption frozen food manufacturers need to significantly invest on R&D and innovation, and develop products that address the consumer concerns around health, nutrition and origin. At Sumeru we uniquely combine innovation with the use of healthy ingredients like Turmeric, Millets, Methi (Fenugreek), lean meats - like Chicken and Seafood, healthier cooking methods for e.g. roasting vs deep frying to create our products. 20 | SPUNKY INDIAN

24. This is reflected in our newly launched range of Gourmet Premium Products created in collaboration with 13 time Michelin starred Chef, Chef Alfred Prasad (this is a first of its collaboration in the Indian Food Industry), Kebab and Paratha range - curated by Master Chef India Judge Chef Ajay Chopra. At Sumeru we uniquely combine innovation with the use of healthy ingredients like Turmeric, Millets, Methi (Fenugreek), lean meats - like Chicken and Seafood, healthier cooking methods for e.g. roasting vs deep frying to create our products. Sumeru’s products are made from healthy premium ingredients and is largely free from any preservatives and stabilizers. Also in last one year we have built a robust system to manage our internal R&D. We have created an internal Chef’s Panel of well-known chefs who come together twice a month and go through our innovation funnel and test the products using our unique ranking system and recommend any modification. Only when our product passes this ranking system do we introduce it our next set of panel – our consumer panel. We follow similar rigorous tasting and testing process.  Once the products that pass these two panels we then launch them in the market. 21 | SPUNKY INDIAN

25. Other trends that we see emerging in the industry apart from premiumization of frozen food is that of private label brands is another factor that is boosting the growth of the market. Private-label products are relatively low-priced as compared to mainstream brands, which makes them a popular option among consumers who are budget conscious. The market share of private-label players is increasing in all the segments of the global frozen food market. In order to succeed in the current market scenario we believe, the players in the market need to introduce new products that can tap into the potential offered by the growing demand for premium, healthy and novel frozen food products in the country. 22 | SPUNKY INDIAN

26. Fashion Forward BINDU GOPAL RAO Tvishi is an exclusive, handpicked, curated and created designer wear store that is the brain child of two enterprising city women. 23 | SPUNKY INDIAN

27. Tvishi is an unusual name. But has a lovely meaning. It means ray of light, energy and brilliance. Meet Shaleen Subbaiah and Varsha Venkatesh Co- founders and Partners of ‘tvishi’ a new designer store in Bengaluru. Varsha was born and raised in Bangalore and was always inspired by her father who is into Government Service. Shaleen was born and raised in Coorg by her maternal grandparents and she moved to Bangalore for her high school and resided with her aunt and completed her law from Bangalore University. The common connection with them was fashion. Fashion Matters Shaleen admits that fashion is in her genes. “During my early childhood I always admired my aunt who was a beautiful woman. She was an author and a film artist. I always admired her sense of style. She designed her clothes and as a child I always accompanied her to the tailors. Perhaps I was unaware that fashion struck me in those days itself. I was so passionate about my start up Panache The boutique. I put in my heart and soul into it and today it is an established and well known boutique in Bangalore.” My was an author and a film artist. She designed her clothes and as a child I always accompanied her to the tailors. Perhaps I was unaware that fashion struck me in those days itself. 24 | SPUNKY INDIAN

28. Varsha has been a model and designer so this naturally drew her to fashion. Varsha was Shaleen’s client since 2010 at Panache and even worked as an intern with her for a few months. Her regular visits to the store got them talking leading to setting up the designer store tvishi. The store has exclusive handpicked curated and created designer wear by tvishi and has been positioned as the coolest one-stop destination for mid-priced to premium designer wear. The tvishi brand blends the essence of India with a touch of the West and tvishi’s designs radiate elegance and class and appeal to everyone whether it is teens who are discovering fashion to independent women who know what they want. Sarees, Ethnic, Indo western and accessories for formal, casual, party, festive and bridal wear occasions are displayed at the store. The colours, the fabrics, every other app which helps you make your life easy these days.  Rather than inspiration I would say dreaming, visualising and executing things at the right time in the right positive way makes things work,” admits Shaleen. Being young women entrepreneurs they admit that there is always stiff competition. The approach was to keep it true to its anatomy of simplicity and not dramatise just to achieve a certain look or feel, says Akhila. Women on Top While Varsha is always inspired by her father she always had a passion for books on Indian History. For Shaleen her aunt (who is no more now) was her biggest inspiration when she was a child. “I feel every day is an inspiration. I get inspired by so many things every day. 25 | SPUNKY INDIAN

29. Contemporary Cues “There are defying social expectations, women are not taken seriously, balancing business and family life  is also a challenge and the thought of coping fear of failure always arises.  But we don’t want to let all this get to our head. We want to strive hard to overcome all these hurdles and prove to the society that women are here to stay,” says Varsha. Quiz them on what are some have haves in a women’s wardrobe they are clear that each woman is different and one woman's ‘must have’ might not be another’s. Rather this depends on different age groups, the kind of work and many more aspects.  “A must for all below forties according to us include denims with a decent semi casual top and a black dress. For Indian women above 40 we believe that a saree is a must have as is a comfortable kurta,” say the duo. And as far as apparel trends for 2019 are concerned they see comfortable long and short dresses becoming very common these days. “Skirts and Palazzos, Linen and handloom sarees highly trend. Floral and geometric patterns are trending,” say the duo. And as far as apparel trends for 2019 are concerned they see comfortable long and short dresses becoming very common these days. 26 | SPUNKY INDIAN

30. “Skirts and Palazzos, Linen and handloom sarees highly trend. Floral and geometric patterns are trending,” say the duo. Their advice to women who want to be entrepreneurs is simple. “Stay focused and never be deterred by anyone or anything. Trust yourself and never try to rationalise your decision. Always think it is your idea of this business and you are solely responsible for the results. As far as apparel trends for 2019 are concerned they see comfortable long and short dresses becoming very common these days. “Skirts and Palazzos, Linen and handloom sarees highly trend. Floral and geometric patterns are trending,” say the duo. It is good to take advice but let not advice ruin your business. At the end you are responsible for your decisions. Be humble and empathetic,” aver the duo. Looking ahead the duo has big plans to take their brand forward. “Our future plans are to expand our foot print in the major towns in Karnataka in the next two years and in major cities in India in the next 4 years. But as of now we look to strengthen our position in Bangalore and make tvishi the much talked about brand. We want to brand every customer who enters our tvishi store a tvishi woman.” 27 | SPUNKY INDIAN

31. Here’s Your Guide to Enjoying a Long Weekend in Jim Corbett PROTIMA TIWARY If you’re a travelholic, living in Delhi will leave you spoilt for choice. With over 50 weekend getaway options around the capital, the sense of wanderlust can be easily satisfied, no matter what your mood. For those who love the cold winters, one can head to the snow-capped Himalayas in Himachal Pradesh. For nature lovers, the valleys in Himachal Pradesh are a great option. For those who wish to enjoy time away from the hustle bustle of city life, quaint towns in the Himalayas are perfect to enjoy that evening stroll (with piping hot jalebis to keep you company!) Similarly, for adventure lovers there are various options for treks and safaris. If you’re in the mood for an adventure in the wild, a wildlife safari in India’s oldest national park and tiger reserve, Jim Corbett, is a wonderful idea. In this post we will help you plan an itinerary for a long weekend getaway to Jim Corbett National Park. 28 | SPUNKY INDIAN

32. How to get there Driving down is the best option for those in Delhi. If you live in another city, flying down to Delhi THE NEWEST TECH & GEAR OF 2019 and continuing by road is the best way to approach Jim Corbett National Park. A direct train to Ramnagar is also another way to get here. Taxis are available from Ramnagar to accommodation inside the national park. FOR YOUR NEXT OUTDOOR ADVENTURE Where to stay Jim Corbett National Park has some beautiful resorts that offer great views and hospitality and a  comfortable stay. You can choose from a plethora of resorts depending upon your budget. Taj Corbett Resort & Spa, Corbett Tusker Trail, The Solluna Resort, Sterling Corbett are some of the names that come highly recommended. What to do there An open jeep safari will take you through the dense forest cover in Jim Corbett National Park. 1. Kickstart your day with an adventurous jeep safari When in Jim Corbett, an open jeep safari is a must! Safaris start as early as 5:00am and have to be booked a day or two in advance (if not earlier) An open jeep safari will take you through the dense forest cover in Jim Corbett National Park. The hopes of spotting the Royal Bengal Tiger will keep you excited, and that adrenaline rush will ensure an energetic start to the day. Don’t forget to take your binoculars and camera, spotting the tiger there is a once in a lifetime opportunity! Other than that, deer, elephant, bear, otters and other mammal species are also spotted around the expansive forest grounds. 29 | SPUNKY INDIAN

33. Only tourism zones allow safaris and residential properties. The tourism zones are as follows: Dhikala Zone Canter Safari (no jeep safari) 32km from Ramnagar station Entry Gate- Dhangadi Gate Jhirna Zone Day Jeep Safari, Elephant Safari 15 km from Ramnagar  Entry Gate: Dhela Gate Sitabani forest Zone  Day Jeep Safari, Elephant Safari 4km from Ramnagar  Entry Gate: :Near Teda Village (Private Vehicle Allowed) This also consists of the Forest Rest House which has to be booked months in advance. Bijrani Zone Day Jeep Safari 2km from Ramnagar Entry Gate- Amdanda Gate Durga Devi Zone Day Jeep Safari 28km from Ramnagar Entry Gate: Durga Devi Gate 2. Enjoy a walk by the river The Kosi river flows through the national park, and a walk by the rocky banks can be best enjoyed in the afternoon or early evening. Make sure you come back to your resort before sunset since this is the time the wild animals start making their way down to the river and the darkness is all-consuming once the sun sets. Carry a pair of closed shoes/sports shoes to enjoy a walk along the river. Sit back, watch the river flow down calmly, read a book or even take a swim if the weather permits.  You can also go fishing in the river! 3. End the day with a bon-fire A bon-fire in this forest landscape is a perfect way to end the day. If possible, even get your own grills and enjoy a barbecue in the chilly night air! Don’t forget to ask your resort for permissions and safety precautions before heading out to light the bon-fire. Days Required: 2 Nights 3 Days Time for travel: 6 hours from Delhi Best time to visit: March to June 30 | SPUNKY INDIAN

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35. Shahi Gulkand Gulab Jamun 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. Recipe is the traditional gulab jamun recipe with the twist of gulkand, saffron and sugar candy. Deep fried sweet dumplings filled with gulkand, pistachio nuts , broiled saffron and sugar candy, stewed in flavoured sugar syrup. 32 | SPUNKY INDIAN

36. Preparation Time: 05 minutes Dough Resting Time: 20 minutes Cooking Time: 30 minutes. Servings- 25 nos. /pieces 33 | SPUNKY INDIAN

37. For the Sugar Syrup: Ingredients and Quantity: Sugar: 3 ½ cups Water: 1 ¾ th cups Rose water- 10 ml Green Cardamom powder very fine- 05 gm Muslin cloth for straining sugar syrup- ½ metre Saffron strands – 01 gm. For clarifying the sugar syrup: Haryali Mawa- 250 gm. Refined flour- 50 gm. Soda Bicarb- a pinch Salt – a pinch Green Cardamom Powder- 04 gm Water, Chillied- As required to mix For covering the dough: Milk OR Lemon juice- 05 ml. Muslin cloth- ½ metre For deep frying: For the filling / stuffing: Oil / Pure ghee- as required Gulkand- 50 gm. Pistachio nuts, blanched , peeled and cut into halves- 25 nos. Saffron strands, broiled / lightly dry roasted – 01 gm. Sugar candy (Mishri)- 25 nos. For the Garnishing: Silver leaf- 02 sheets Pistachio nuts, blanched, peeled and slivered- 15 gm Almond blanched, peeled and slivered- 10 gm Saffron strands, broiled / lightly dry roasted – 01 gm. 34 | SPUNKY INDIAN

38. Method: Grate the mawa, add sieved refined flour, cardamom powder and a pinch of salt. Mix soda bicarb with chilled water. Mix into the mawa mixture. With the help of your fingertips, prepare a dough. DO NOT KNEAD, as the friction will cause the mawa to become warm and loose its actual texture. Keep the dough covered with a moist muslin cloth for 20 minutes. Divide into equal portions. Shape into round balls, press them , place a pinch of gulkand, the pistachio nut halves, broiled saffron and sugar candy in the centre and carefully reshape to ensure that there are no cracks in the balls. 35 | SPUNKY INDIAN

39. Deep fry on a slow flame in hot oil / ghee till golden brown. While frying the gulab jamuns, keep stirring the oil / ghee not the gulab jamuns. Separately make sugar syrup of one string consistency by taking water, adding the sugar continuously stirring to make sure that the sugar is dissolved. Now switch on the flame, let it boil and reach to one string consistency. Add milk OR lemon juice to clarify the sugar syrup, remove the scum from the top and discard the scum. Add finely powdered cardamom powder and rose water. Strain through a muslin cloth. Add 01 gm saffron stands to the sugar syrup. Add warm gulab jamun to warm sugar syrup. Soak gulab jamun at least 10 minutes before serving so that it can absorb the sugar syrup. Just before service apply silver sheet, garnish with slivered pistachio nuts, slivered almonds and broiled / lightly dry roasted saffron strands. Chef Tips: 1.    The reason for putting salt in the mawa mixture is, that salt has the tendency to enhance and bring out the sweetness in the gulab jamuns / sweets prepared. 2.    Haryali mawa is a special kind of mawa used especially for making gulab jamuns. 3.    Make sure the oil / ghee is not too hot while you deep fry them, as they will only obtain the colour and remain uncooked from inside. 4.    Do not soak gulab jamun more than 10 minutes before serving, as they tend to become soggy and loses its original texture and shape. 5.    Ratio of sugar to water may be varied from 2:1 i.e. two parts of sugar to one part of water to 1:1 One part of sugar to one part of water. 3 ½ cups of sugar to 3 ½ cups of water. 6.    You may add Kewra water to the sugar syrup to enhance the aroma and flavor. 36 | SPUNKY INDIAN

40. How Is WWI Coping Up With The Constant Change In Terms Of Technological Advancement In The Industry? MEGHNA GHAI PURI, PRESIDENT, WHISTLING WOODS INTERNATIONAL 37 | SPUNKY INDIAN

41. Change is the only constant in life. This saying holds true and more so in today's fast-paced, rapidly evolving world. Over the past several decades, the world has witnessed enormous changes in every sphere of life, from the social to the cultural and political. But, ultimately it is the field of technology that has seen the greatest upheaval and advancement, ultimately serving to reshape the world, in unimaginable ways. It was with this knowledge in mind that my father and filmmaker, Subhash Ghai, founded Whistling Woods International (WWI) in 2006. From the beginning, my father was determined that WWI be a state-of-the-art academic institution, capable of setting new standards for a global education in film, communication, and creative arts. Naturally, this didn’t happen overnight.  Ultimately it is the field of technology that has seen the greatest upheaval and advancement, ultimately serving to reshape the world, in unimaginable ways. 38 | SPUNKY INDIAN

42. Technological progress is constantly pushing the boundaries of what is possible, and tools are constantly evolving to offer even more innovative features. Since its inception, WWI’s goal has been to be ahead of the industry when it comes to technology. We have also kept a close eye on upcoming tech innovations and have taken the extra step to become both early adopters and in most cases, contributors to the development of such technological innovation in India. Today we stand as Asia’s premier Film, Communication, and Creative Arts Institute. The pillars of our success rest on the following factors: A never-ending quest for innovation From our very first year, WWI has committed itself to providing its students with a holistic teaching and learning environment, prioritising on hands-on education with the latest tools and technologies available. WWI always strives to give our students the latest and best when it comes to technology, often times before the industry has it. To that end, we have constantly sought to acquire and incorporate the latest developments in any field, and thereby stay abreast of the rapid changes sweeping through the media and entertainment industry. Since its inception, WWI’s goal has been to be ahead of the industry when it comes to technology. We have also kept a close eye on upcoming tech innovations and have taken the extra step to become both early adopters and in most cases, contributors to the development of such technological innovation in India. Today we stand as Asia’s premier Film, Communication, and Creative Arts Institute. The best minds in the field WWI has always prided itself on providing its students with the opportunity to learn from and work alongside the finest minds in every creative field. Our faculty is comprised of veterans of their respective areas of expertise, whether they are directors, editors, or cinematographers. Many of them are still working professionals, which ensure that our curriculums are constantly updated to reflect the latest industry trends and methodologies. Student learning is further reinforced by a plethora of events held over the course of the year, catering to our various schools and departments. 39 | SPUNKY INDIAN

43. Wisdom of the experts In addition to our veteran teaching staff, our students’ learning is further reinforced by a series of ‘masterclasses’ and ‘workshops’. Conducted on a weekly basis, these widely-anticipated sessions see experts across the varied domains of entertainment, technology, communications, and creative arts closely interact with our students and share valuable insights on their respective industries. This serves to provide a window into the latest technological developments in any given industry. education This has seen WWI partner with a number of global partners: Google, to establish the YouTube Space and the YouTube Educator Lab in Mumbai; Reliance Jio for the launch of WWI JIO VR Lab, a development lab dedicated to researching Virtual Reality and Augmented Reality; and Sony for the relaunch of the Sony Media Technology Centre (SMTC), which equips our campus with 4K and HDR production equipment. In 2015, Red Digital Cinema partnered with Whistling Woods International to set up Asia’s first RedEducation platform. Over the years, we have also associated with various technology partners, including Adobe, Foxconn, Apple, and Canon, to name a few, with whom we have carried out various workshops and projects. In order to succeed in today’s highly competitive, cut-throat environment, it is imperative that businesses keep abreast of the latest technological developments in their chosen field. To that end, Whistling Woods International has been tireless in its efforts to incorporate the world’s most advanced technology in its curriculum, ultimately ensuring that its students stand as a beacon of India’s capabilities to the world. Alumni contributing to the education system The final link in our educational network comes through our alumni, who frequently revisit their alma mater in order to pass on their learnings to the next generation of media aspirants. From our very first batch, the students of WWI have been highly recruited and always made a mark in the industry owing to their advanced technical knowledge. Today there are more than 1900 highly successful alumni playing key roles in India’s burgeoning media, entertainment and creative industries. Globe-spanning partnerships In order to capitalise on our students’ learning opportunities and produce industry-ready graduates for India’s growing media and entertainment industry, WWI has constantly sought collaborative associations with a vast array of institutions and businesses. 40 | SPUNKY INDIAN

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