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BANDwidth
Whenever you come across a rock band, other than knowing their genre of music, there is one evitable query…how long will they stick together? Notoriously known for ‘break ups’, finding an all-intact music band is a bit surprising and elating at the same time! Hindi Rock band Bandish showed up in the city with all the four members and we sure were interested in their longevity. “We came together to create music. We all have been treated in more or less the same manner in our 16-17 years of career,” echoes the group. Spirits joined together by music…Bandish wants to be known for other notorious reason - music! The four band members Chris Powell (founder and drummer), Deepak (vocalist), Ulrich (synthesiser) and Desmond Powell (guitarist) fine-tune their notes for the live act ahead! Band break-ups still is the query and Deepak probably has an answer. Even when it sounds funny first, the logistics cannot be ignored. “In India, this is a defining problem with music bands. Either they can’t handle pressure and fall-out, or one member gets married and walks out. Besides, this is a new career option for people, which they take up and quit as and when required.” This says quiet a bit. If creative differences lead to difference of opinion, for the same creativity the bands have taken to collaborations with national and international artistes. Bandish band, which is in the city for the promotion of their new album Bandish, and to perform at Sukhna Lake for Jashn-E-Aazadi on Saturday, sees collaborations as a nice way to retain authenticity of music. Says Chris, “We have collaborated with international percussionist Peter Lockett for this album. He features in one of the videos as vocalist. Collaborations are not a deliberate thing with music bands; it just brings in new flavours of music, mixing and matching them in the right manner. And it also gives us a chance to experiment with music, the soul of creativity.” Performing on Independence Day, the band agrees that the meaning of ‘azadi’ has been reduced to a holiday. “Independence is what matters to us. The independence to create our music, original yet different notes, which is not possible if we have a music director from Bollywood sitting on our head,” says Chris, who doesn’t deny that Bollywood has expanded through parallel cinema that gives music bands a chance to showcase original stuff. Hang on till the band tells us another way to showcase their original stuff. Desmond finally lets his heart out. “Through live concerts we can reach out to almost 4,000 people in one go, which takes our music to the masses. Then, of course, music download does the needful for us. Contrary to what people say it is not good for artistes, I think this is a good way to popularise and make music available to everyone.” Bandish, which is under a three-year contract to produce three music albums for Universal Music, has plans to get the ‘rocking and rolling’ effect in the next two albums. “When the tickets for our show are sold out, it will mean real Independence for us,” they echo again. jasmine@tribunemail.com
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For a better world
Working on environmental issues, spreading AIDS awareness and breeding cultural sensitivity — these students from all over the world are doing their bit to bring in a positive change.
AIESEC, one of the largest youth-run organisation that has a presence in 107 countries, is working relentlessly in the city and around. With
as many as six projects — Project Genesis and ASK, spreading awareness
about HIV threat and prevention in different segments of the society;
Project Conserve to raise environmental issues, Project Worldview, a
multicultural school education programme that aims to imbibe cultural
sensitivity; Project FootPrints for child welfare; and Project Pragati
on rural and community development to its credit — AIESECers truly
believe in making a social impact. City college students and foreign interns from as many as 20 countries are working hand in hand, managing all right from strategising to executing on their own. And in the process getting equipped with life skills such as leadership and professionalism. Helping them achieve their big dreams is Neha Chuggh from Chandigarh Social Welfare Board, who makes sure that each intern in accordance with their aptitude gets to work with an NGO. “It has been an enriching experience for me and the interns,” shares Neha. “Apart from making a difference to so may lives, cultural exchange is the most exciting and important part of it,” she adds. Dr Suvir Saxena, joint director, Haryana State AIDS Control Society, also appreciates the role of AIESECers in Project Genesis that involves interacting with HIV high risk group that involves sex workers. Being with AIESEC has been a life changing decision for many. Shares Sidhant Choudhary, a third-year B.Com student from Panchkula: “I have been an average student in school. AIESEC not only broadened my world view, but also made me realise the value of giving back to the society as well as equipping me for that.” Similar is the opinion of the 20 foreign interns. Ayaka Fukui from Japan landed three days back in the city and plans to work on women empowerment in the next six weeks that she spends here. And her agenda is not limited to this. “Once I am back home, I want to share the wonderful society that India is with my folks,” says Akaya who intends to be an anchor. Marius Krosche from Hamburg, Germany is here from three weeks, teaching English and Maths to children and imparting Internet training to elders. “India is so overwhelming. Just last week, this 83-year-old man who comes for Internet lessons invited me over for dinner which is something that I can’t expect back home,” says Marius. And the interns are all excited about Global Village, a common platform for them to showcase their different cultures to the citizens of Chandigarh, towards the end of the month. If tempted, induction is on. And there are already as many as 1,200 youngsters who have applied for the 100-odd seats at AIESEC. mona@tribunemail.com |
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Off the road!
Sometimes all you need to do is to get off the track to savour some real fun and watch some real stuff. Sometimes all one needs is a challenge that can put our capabilities to test. Off Roading is one such adventure sport that could be a revelation of sorts. Billy Gill, president of Chandigarh 4X4 Off Roaders Club, who along with eight members from his club is participating in Monsoon 4X4 Drive Challenge in Gurgaon, looks at the sport as a battle between man and machine. “Eight vehicles from my club, along with five more vehicles from Chandigarh will take part in the event,” shares Billy, talking about Monsoon 4x4 challenge. The event involves extreme driving through sandy, muddy, slushy and rocky terrains, apart from inclines and descents of various degrees. The entire trail for the event will be about 36 kilometres, including 16 kilometres off road drive through the Aravallis in Badshahpur and Shikohur villages near Gurgaon. Not driving on the bitumen road, missing out on some fun? Not really for Billy Gill feels that Off Roading is a sport that shows how man and machine can work together. “Going in the wilderness, kicking up dust, zipping through water and slush is far more adventurous than anything else.” “In fact for those of you who wouldn’t know, this is the best way to see rural India, which isn’t possible when you are driving straight on the road,” he adds. And the Chandigarh off roaders team that came into being in 2009 has a growing number of enthusiasts. “Earlier, we didn’t have that kind of vehicles, but now more and more vehicles are being launched and people are getting aware of the capability of the machine,” adds Billy Gill. In addition to growing awareness, it is the challenge that entices. “The idea that you can control the machine is pretty thrilling,” says Billy. Is this it? Certainly not! “An off roader should know how to use power while driving through rocky terrain, sand dunes etc; what gears to apply for best performance. “Youngsters who have an interest in off roading and don’t own a vehicle can become members of the club, and enjoy the adventure ride,” adds Billy. jasmine@tribunemail.com
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FRAMEwork
The finest landscape painting might fall flat, if not on the floor than even while hanging on the wall…. if it’s not in the right frame of things. For, a frame is much more than an edge that fixes around a piece of painting. For, attaching a frame to a canvas is more than mere clipping of the ends. For, a frame enhances the mood and meaning of what’s being communicated through canvas. The artists emphasise; the elaborate innovative frames aren’t just about paintings looking good in the art galleries.
“Even before the artists begin working on a painting or a picture, the concept of how it’s to be presented or framed is there in the mind right from the beginning,” Surinder Dhami, artist, shares. His black and white works on countryside had the appropriate accentuation. “I mostly work on monochromatic or black and white themes. I ensure that the frames are not overpowering. Like recently, there was an exhibition where they had used white frames. It also depends on the artists’ tastes, but it should be kept in mind that the balance is not spoilt.” Needless to say, the cover is as important as the content itself. “Framing is the most important part, sometimes the work may or may not be good, in either case it needs the appropriate and the apt support in terms of right frames,” shares Pankaj Saroj, lecturer, Government College of Art. His collection of Lauhaul Spiti valley had ample white space, thumb-sized work in the middle of the frames. “If I hadn’t displayed it that ways, probably the work wouldn’t have stood out.” Nods Surinder Dhami, “If we show a picture as it is, minus the framing, nobody would appreciate it. Presentation is an altogether different and the other half part of the painting.” Of wood, highly decorative, iron, bronze, plastic, gold, silver…options galore. At times, it’s to add to the minimalist feel or lend the right touch to the painting. Just like a classic Victorian painting would do well in an ornate antique metal finish. A pop art painting could do well with something equally loud. City-based artist Viren Tanwar is known for broad frames. “Anjolie Ela Menon is among the many artist who use novel concepts to present their works. She, at times, makes the door’s outer part give the frame effect to the work,” shares Sadhna Sangar, head, Fine Arts department, Government College, Mohali. Chips in Pankaj, “Around five six years back in Lucknow, in an exhibition, an artist had used termite-infected wood, post treatment, for framing. The final effect was really good.” He adds, “In yet another, new concept, an artist had used a thick rope around the canvas.” At times what stands out is the concept rather than the material used for lending finishing touches to the work. Nevertheless, what’s secondary need not be central and a balance ought to be maintained. Shares Barinder Singh, another artist, “You can experiment around a lot, even your eyes can be frames as against the self created ones.” Adds Pankaj, “But your eye should first fall on the painting or the picture, everything around it is secondary and need not be distractive.” Like they say, balance ought to be maintained!
manpriya@tribunemail.com |
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Food for thought
Independence Day in India is celebrated with great enthusiasm all over the country. On this special occasion,
Rajdhani, India’s favourite thali restaurant is offering customers a sumptuous feast of authentic Indian food.
Celebrating Independence, Rajdhani has specially put together an array of dishes on offer. These include Trirangi
pattice, Trirangi Dhokla, Triranga begali and Trirangi halwa as well as Methi
Pakoda, Bhinda Corn Masala, Doodhi Paneer Kofta, Batata tomato and Chaula
Tomatowala. Adding to the festive cheer all Rajdhani restaurants will be decorated with the signature colours of the Indian flag along with freedom Fighter Trivia Tent cards, which will be placed on each table. Keeping the freedom movement in mind, Jute bags and flags will be gifted to children and senior citizens visiting
Rajdhani. In addition to all this Rajdhani has tied up with The Army Wives Welfare Association
(AWWA) and Re. 1 from every thali sold will be donated to the charity. Also, the restaurant shall provide lunch to one old age home in proximity to each Rajdhani outlet on August 15.
Rajdhani salutes the spirit and celebrate the fervour of Independence Day with signature dishes that include Tringi dhokla and Tringi halwa for our customers. On till August 19. —TNS
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Change on platter
Every weekend, every night, sometimes at lunch, sometimes even breakfast; special days, anniversaries, patch up exercise after a fight with a loved one…convenient corporate meeting, best hangout with friends and once-in-a-month celebrations for your parents. No, we are not experimenting with the calendar days or moments of our life. Now are we trying to sound like an advertisement that reminds you of your ‘duties’? Anyways, the point is we are talking about eating out and the frequency with which we do it.
Earlier, we needed certain reasons to go out and enjoy an expensive lavish meal. Reasons have dissolved, but the excitement still remains. And what keep it going are the menu makeovers that city restaurants have adopted as a regular practice. “On an average, the shelf-life of a menu is around one year. So on a regular basis, we keep changing the menu to bring in fresh appeal for our customers,” says Gaurav Kalia, guest relations manager, Zaika-26. Well, logistics and economics fall in place here; kicks out the boredom and breaks the monotony. “It is good to have a change, since Chandigarh has expanded its tastes and people now enjoy a lot options. Serving them the same thing over and over again doesn’t help,” he adds. Zaika has recently refreshed its menu with new mocktails, cocktails and main course additions. “We have added a lot of salads, desserts and experimented with ice-cream-based desserts,” says Gaurav. S4 at Sector 35 too followed the simple mantra and has recently added to its menu. “We have new sandwiches and sizzlers on menu, introduced garlic bread with our cocktails and spicy and cheesy snacks like Jalapeno Paupers. The lounge menu too has been revamped and kept traditionally Indian. We have options in non-vegetarian salads as well,” briefs executive chef Devinder Singh Mahal. But who decides the change? “Guests, of course,” says Gaurav. “We take feedback from our guests and decide upon the changes.” But that doesn’t mean going crazy and adding 50 more pages to the menu. “Exclusivity is the key. The more you add to the menu, the more confused the guests will get. Being precise is effective,” he adds. Black Magic too brought in the desired change with a few additions in its bar menu. And the fresh approach is not just adopted by city restaurants but fast food joints as well, even the ones who stick to their USP. KFC’s recently announced their vegetarian menu with delights like veggie zinger! The large vegetarian platter has handful of options to choose from, which includes the classic Veggie Snacker, corn on the cob, vegetable rice, and strips of your favourite Krushers. “We want vegetarian and non-vegetarian friends and family bonding over great taste,” says Unnat Varma, director marketing, Yum! Restaurants India – KFC. Well, if he means delicious bonding…we agree! nehawalia@tribunemail.com
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French researchers claim to have finally worked out the right way to pour a perfect glass of champagne — just tilt the glass and let the popular wine trickle gently down the side. Although the “discovery” confirms what experienced bar tenders and drinkers have known for centuries, the researchers claim it’s the first time anyone has scientifically proven the correct method for dishing out the bubbly. Their study also confirms the importance of chilling champagne before serving to enhance its taste. In fact, scientists long have suspected that the act of pouring a glass of bubbly could have a big impact on gas levels in champagne and its quality. Until now no scientific study had been carried out. So, the French researchers studied carbon dioxide loss in champagne using two different pouring methods. One involved pouring champagne straight down the middle of a glass. The other involved pouring it down the side of an angled glass.They found that pouring champagne down the side preserved up to twice as much carbon dioxide in champagne than pouring down the middle — probably because the angled method was gentler, the ‘Daily Mail’ reported. Lead researcher Gérard Liger-Belair said tiny bubbles are the essence of fine champagnes and sparkling wines. He said, “Pouring champagne into a glass is far from having no consequences with regard to its dissolved CO2 concentration. The angled, beer-like way of serving champagne was found to impact its concentration of dissolved CO2 significantly less. “Moreover, the higher the Champagne temperature is, the higher its loss of dissolved carbon dioxide during the pouring process, which finally constitutes first analytical proof that low temperatures prolong the drink’s chill and help sit to retain its effervescence during the pouring process.” The findings have been published in the ‘Journal of Agricultural and Food Chemistry’. — PTI
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Sugary drinks, consumed in moderate quantities, do not promote weight gain, according to a new research. The study, which was conducted by Marie Reid, Richard Hammersley and colleagues from Queen Margaret University, Edinburgh, set out to determine the long-term effects of adding a sucrose drink to the diet of overweight women on dietary intake and mood. The results showed that overweight women do not suffer adverse effects, such as weight gain or mood fluctuation, if they do not know whether or not they are drinking a sugary or artificially sweetened drink. -ANI
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Taj Chandigarh, in keeping with tradition is celebrating Independence Day with enthusiasm and fanfare. The food and beverage outlets at the hotel are getting ready for the big celebrations on the auspicious occasion of countries 64th Independence Day. Dera will open its door for its guest for lunch and dinner on the auspicious occasion of Independence Day. Dera will be offering a melange of fine cuisines from East and West Punjab. The special table lunch menu will offer starters, soup, main course and desserts. There is a 50 per cent discount on our Independence Day lunch to all senior citizens. Special Independence Day dinner buffet featuring festive delights shall be in offer for lunch and dinner. The Independence Day special buffet shall feature concept dishes and all time favourites for our guests. —TNS
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Tilda Riceland unveiled an exclusive Independence Day promotion to the consumers in the city with Tilda Ke Sang, Aazadi Ke Rang. The special Independence Day festive pack branded as ‘Aazadi Pack’, includes two kilogram each of basmati rice, long grain rice and chota basmati. This pack comes with three pearlpet jars and exotic rice recipe booklet. ‘Aazadi pack’ will be available in Best Price - Bharti Walmart stores in Zirakpur on the occasion of Independence Day. The ideology behind the “Aazadi Pack” is to educate the consumers and introduce them to using different rice for different occasions Commenting on the occasion, Rajnish Ohri, director, Tilda Riceland, said, “Our commitment is to know about producing the finest Basmati rice and intended to give consumers the best. We have introduced this new range to change the common perception of the customers that rice’s are the same for all recipes, by this special Aazadi pack we offer and propose customer’s different rice’s for different needs”. Tilda Wandaful Basmati is special rice for making biryani’s and steamed rice because of its inherent qualities. Tilda Khush, long grain rice variety best suited for daily usage rice, fried rice, lemon rice and many other to add on. Tilda Chamak, chota basmati rice tantalises your taste buds. —TNS
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