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Interview Lite Blogs

‘There is no easy beginning ever’

YouTube sensation Nikunj Lotia, who found popular success through relatable, comic sketches posted on his YouTube channel ‘BeYouNick’, has come a long way in his creations and collaborations. From doing odd jobs at a cyber cafe and bartending to make extra money, the influencer now has over 4.11 million YouTube subscribers…writes Siddhi Jain.

In a chat with IANSlife, he opens up about his beginnings, process and views on YouTube. Excerpts:

You didn’t have an easy beginning. Tell us about your days before creating content on YouTube.

There is NO easy beginning ever. We all struggle in our own limited capacity and capabilities and those add to our strength. When I was a kid, I was born into a well to do family but I saw things spiralling out pushing us to the other spectrum of socio economic class. As a kid, I remember helping my mom make a living for us by delivering theplas etc. Then I did a few ‘jobs’ including bartending with extra shifts just so that I could earn a bit more. Then there was a brief overlap where my videos were popular but not enough to sustain my family so that led to a lot of funny bartender conversations. I think life is a summation of all these experiences and what you learn from it and how you use it. That’s pretty much my un-easy – but thoroughly enlightening origins!

YouTube levelled the field for content creators, especially for those who had fresh, creative ideas, and gave everyone ‘star’ potential. Would you agree?

I am not sure if it levelled the field or not, but to me honestly it was a platform that made it possible. Have an idea, write it, shoot it, put it together and share it with the world. If it works, congratulations. I think it was more of an enabler than any other platform for pursuing your art from in a video format.

In a welcome trend, those who started from a YouTube channel few years back, are beginning to have shows, specials and cross-media collaborations of their own. Thoughts?

A: I think when you are good at something there’s a lot of vested interest to benefit collaboratively from it. YouTube is the perfect validation for how engaging your art form is, be it sketch comedy or stand up or cooking. When you get the audience behind you, specials cross media collaborations are bound to happen.

If you had to describe your work in a line, what would it be?

Relatable family friendly fun content.

How would you say your content has evolved over time? What’s something you want to experiment with now?

A: The beauty with sketch comedy is that its so observational that it organically evolves. Over the course of time that evolution from being in a class room to a bar, to a online video call – it had helped shape my content. There’s a lot of experiments that I keep doing, and I promise you that they will all be there on my social channels. Let’s not spoil the surprise!

How was the lockdown for you? What learnings did it bring? What’s coming next?

The start of this year was great. We did mighty well, then we flew to LA and spent a month there to plan what all is to happen in the coming here. And then came covid and it sort of changed the world as we knew it. From jamming on ideas in flesh and bones to doing it over video calls, from playing pranks to playing pubg, and then finally getting infected and cured of Covid. It’s a LOT of learning. I might just write a book about it someday, it’s those many learnings!

I did a fair bit of collaborations, set up a few things there and I was supposed to be there in July originally. But COVID sort of shifted that for me. I have my bags packed but I think I will wait for a while till Trump followers and Biden followers get along a bit more better than today. I have some offline businesses including a food truck at San Francisco, we are adding some more to our fleet, there’s some creator collaborations we had promised, and we will be doing that when we finally get to go there.

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Food Interview Lite Blogs

‘There is a whole lot of acceptance and admiration for Indian cuisine’

Indian celebrity chef Saransh Golia feels we can surpass the benchmark set by the international food market by diving inward and deeper. He, however, points out that the problem is we are too busy trying to drive influences from the west.

Author of the food travelogue ‘India on my Platter’, Golia was invited to do a residency at award winning British restaurant ‘Carousel’ in London to showcase his cooking skills. He also appeared in the food show ‘MasterChef Australia’ as a guest judge.

The restaurateur, who is the founder of a popular Mumbai based restaurant ‘Goila Butter Chicken’, recently launched operations in London.

In an interview, Golia shares with IANSlife why he decided to launch a new venture amid the pandemic. He also speaks about the state of Indian cuisine abroad.

How has COVID-19 impacted the hospitality industry and why are you launching operations amidst the pandemic?

The pandemic has been harsh on the hospitality industry and many players have unfortunately been unable to weather the storm. Although it may take some more months, I am optimistic about the business owing to the pent up demand among people. Certain new trends that have emerged to the surface will reshape the dynamics of the industry.

Hygiene practices will continue to be non-negotiable. We will see restaurants down-sizing menu to maintain profit margins as the accommodating capacity shrinks as per the guidelines of social distancing. At the same time, we will also see restaurants introduce healthy variations of dishes in the menu to cater to the fear-stricken health – inclined consumers. Also, many hospitality players may switch to full service – catering and cloud kitchen formats to sustain operations, in days to come.

Having said that I believe that the pandemic has secured the fate of cloud – kitchen formats across the world. We have realized that there is surplus demand for Indian cuisine abroad and thus catering to the new normal where people are more inclined towards indoor dining, we went ahead and confidently launched operations in London.

While we have attained unit level economics, we aim to be more accessible and widespread and are looking at launching around 100 new outposts by end of 2023. We have already garnered interest from investors across the spectrum who have shown great avidity towards the brand.

What does it take to start a new venture during these trying times?

It takes courage and conviction for sure. Additionally, one has to be extremely patient and resilient to navigate through unprecedented hurdles that may come along the way. Above all you need to have a team that helps you realize your vision and dives into your passion to bring alive the end goal.

Why did you launch in London first when you have a fan base in Australia post your stint at MasterChef Australia?

The idea of the London launch is backed by the recent Butter Chicken pop-up we had done at The Carousel where we were sold-out in the lead up to the main event. This made the Carousel management and us realize that there is a whole lot of acceptance and admiration for Indian cuisine in the market. And then we were approached by Carousel to understand our plans for the UK market and as fate would have it, in a flash and a heartbeat we decided to partner with one another and not just limit our menu for a particular time frame.

How does the menu look like? What proportion of Indian influences will it have?

Creating an unforgettable experience for all Londoners, Goila Butter Chicken deliveries will come with an accompanying Dal Makhani – a comforting, creamy mix of lentils – as well as sourdough naan, developed especially for the London launch and fired in a pizza oven, pickled sweet and sour shallots, coriander chutney and jeera rice. Vegetarians can replace the chicken with paneer, whilst optional extras of each individual element are also available. It will have the true – blue flavors, richness and the aroma of the great Indian culinary heritage.

How do you think Indian food is perceived on a global platform?

There are these extreme misconceptions about Indian cuisine abroad – either our food is too hot or it’s diet – busting or unhealthy. In fact, I think Indian food strikes the perfect balance between ingredients, cooking technique and taste that makes our food a lot more nutritious and beneficial.

One of the seasons of MasterChef Australia had a recreation of one of your signature recipes. What do you have to say about it?

Oh yes…absolutely! I’ve always believed in the rich culinary heritage that India has to offer and have envisioned taking the aromas of India’s gastronomical gems across the world. We knew that we were not bound by geographical boundaries and wanted to bring the world closer through the common ground of food. So it was nothing short of living a dream!

Who is your role model in the culinary space and who do you aspire to be?

Chef Sanjeev Kapoor and Chef Manish Mehrotra have been role models. They’ve had early influences in my life. I’ve been fortunate enough to have the opportunity to pick up the ropes of the trade from them.

How do you think Indian food industry can be at par with international market?

We can surpass the benchmark set by the international market by diving inward and deeper. The ethos of ancient Indian cooking is extremely rich and varied. It can astound you with its techniques, ingredients and blend of textures that not just elevate the taste of the food but also fosters a sense of well-being. If you learn about ayurvedic cooking you will understand how deeply Indian cooking focuses on increasing the sattva guna of food. Our problem is we are too busy trying to drive influences from the west when our coffers are full with some ancient traditional culinary heritage.

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Interview Lite Blogs Sport

Badminton Star Routines To Stay Safe

Weeks after ace badminton player PV Sindhu made headlines with her viral ‘I Retire’ (from substandard hygiene standards) post on social media, she shares ways to stay safe and hygienic while still pursuing the activities that keep us fit.

It has been a tough year for everyone, including those who are athletically inclined. From not being able to play street cricket with friends or even attend your favourite yoga class, we have been restricted to indoor workouts.

Badminton champion PV Sindhu, who endorses Hindustan Unilever’s Nature Protect, shares five ways that keep her safe on and off the court.

PV Sindhu

Approaching the new normal with the right attitude

When it comes to 2020, the anxiety and fear we have all faced has challenged us in so many ways. While we look to settle into the new normal, having a positive attitude is so important. “I have chosen to not let fear or anxiety take control, but rather approach my days and week with a sense of positivity and determination. As an athlete, I am used to quite a disciplined schedule. Whether it’s my diet, training or even water intake, we work to make ourselves the best versions of ourselves every single day,” says Sindhu.

Adopting products that include natural ingredients


Sanitizers, sprays, disinfectants are our new companions and while they have become a part of our new reality, PV Sindhu looks towards nature as a fitting solution to our hygiene needs. “I have always trusted nature. I marvel at the way it creates and destroys life. Just like the freshwater springs from the mountains or the many medicinal plants that have helped us, I trust nature to help us find our way. In terms of hygiene, I believe the added benefits of incorporating natural elements to our products provides the ultimate safe and sustained solution,” adds Sindhu.

Embrace new habits for a new way of living

We have certainly changed our outlook towards hygiene. Whether its washing our hands repeatedly or using the sanitizers on-the-go, being conscious of our hygiene standards has induced several new habits. One such habit that PV has adopted is how she washes her vegetables. “In the past, just running them under water seemed good enough, but now several of us use fruit and vegetable cleaners to wash our produce. It is all very new to some of us and we still have our apprehensions at times on how safe it is. It is just for us to find the right products and inculcate new habits to strengthen our approach towards hygiene.”

Always being on-the go ready

As the country opens gradually and people begin to step out for work and leisure reasons, it is important to have a 360-degree approach to hygiene. We must be equipped with having the right essentials in our bags when on the move. PV Sindhu’s outlook is taking on a proactive approach to the hygiene habits.

“From early morning meditation and training, to gym routine and session with my physio, nothing has really changed. But with the new realities that we cannot ignore which are the mask, sanitizers, wipes and many more hygiene musts, I just need to be extra cautious on-the-go.”

The small things that make the big difference

For the ace badminton player, it is the small things that make a big difference. As she heads back to the court, she resorts to small acts that will go a long way. “Small things like packing the Nature Protect wipes and the on-the-go spray in my kit bag, ensuring the fruits and veggies are washed with the Nature Protect cleaner are some things that I will be more careful about. I think a new way of living is what we all need at present.”

Also read-‘Theatre Is Still Alive’

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Interview Lite Blogs Theatre

‘Theatre Is Still Alive’

Actress Shruti Vyas, who is the star of Zee Theatre’s latest teleplay ‘Some Times’, looks back at a year of unexpected challenges for cinema and theatre professionals and says that the new normal has “definitely blessed us with a lot of new learnings”…writes Shruti speaks with Siddhi Jain.

Shruti, who has was also part of ‘Noises Off’ by Atul Kumar and is the sibling of ‘Permanent Roommates’ actor Sumeet Vyas, has acted in the play ‘Some Times’. On the pandemic, she told IANSlife: “It has distilled our routine and priorities to the absolute essentials and slowed us down so that we can appreciate the smallest of things. Not to mention the uninterrupted pockets of time with loved ones.”

Speaking professionally, she agrees the pace has slowed down but is happy that Zee Theatre is redefining the quintessential theatrical experience in an accessible format.

She says, “I have heard for years that theatre is dying. But even the pandemic has not been able to dent its reach. It is still alive, its audience is expanding via television and this has reaffirmed my belief that good content will always resonate and connect with people. Watching a good play at home, is an experience like no other.”

About Some Times,’ she says, “the play really talks about relationships and ties in with my realisation during the pandemic that all of us need to give more time to our loved ones. Career and money have their place but we should not lose out on the simple but precious moments that include our relationships, interactions with nature, sharing food and laughter and just living in the moment. The dialogues are so insightful and taught me to never take my loved ones for granted.”

Some Times’ captures the life of Paramjit aka Pammi aka Doggie aka Parmeetay. Everyone has a pet name for him and a different take on his existence. Pammi battles competing expectations from his family, boss and girlfriend with hilarious consequences. As he tries to drown his angst in a hectic nightlife, he is left with very little time for the goals and relationships that really matter. It is now playing on Dish TV and D2h Rangmanch Active.

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Interview Lite Blogs

‘Everest is not a tourist mountain’

For this former Special Forces officer in the UK Navy, making the world record of climbing all 14 of the world’s highest peaks above 8000-meters (called the ‘eight-thousanders’) in a record time of six months and six days, it was about proving to the world the reach of human body and mind.….writes Sukant Deepak

“It was my way of saying impossible is nothing. I also wanted to highlight the name of Nepalese climbers and focus on climate change and global warming,” said Nimsdai Purja.

Purja, whose book ‘Beyond Possible’ has recently been published by Hodder and Stoughton/Hachette India told IANS that his training as a Special Forces combatant has been instrumental in the achievement.

“Coming from that background, it became second nature to operate effectively in extreme environments. It doesn’t matter what the circumstances are — your decision making ability has to be right, everytime,” said Purja, who gave up the job and his pension to climb mountains.

“They mean everything to me — looking at them is inspirational, humbling. It’s a playground I can’t stay away from,” he said.

Believing that everybody has his/her mountains to climb in life, the mountaineer argues that his book conveys that no matter what one wants to achieve — to climb a high mountain or top his academic course, it is paramount there is intense passion for the activity being undertaken. “If you have the right kind of commitment and positive mind-set, you are bound to achieve the target.”

He added, “Through the book, I wanted to give a very clear message — if an underprivileged kid like me born in Nepal can achieve so much — from joining the Gurkhas, the first ever person from Nepal to pass the selection of SBS in 200 years of its history to climbing all the 14 highest mountains in six months and six days, it proves is that you don’t need to have opportunities on a platter or rich parents in order to make it in life. The key is to create your own opportunity and work hard for it. In boarding school, I used to wake up at 2 am to go for a long run while my friends slept.”

Purja, whose photo of the ‘traffic jam’ at Everest was carried by major publications across the world says the media completely misinterpreted the visual. “I have always said – if you are not a serious climber, don’t come for the Mount Everest. It is not a tourist mountain. Last year, we had only two days of good weather, and people had to grab the opportunity. That’s when the picture was taken. I just wish the media did some more research.”

Lamenting that despite the Himalayas being in India and Nepal, the region does not boast of many mountaineering schools, he said, “When you want to touch the extreme, you have to train, no? After all, don’t people learn how to fly an aircraft before they actually do? It makes all the sense to climb after acquiring some fundamental mountaineering skills.”

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Food Interview Lite Blogs

Korean Food Master Speaks On Unique Indian Flavours

Lee Yeon-soon, National Food Master (The Republic of Korea), says Indian food would be preferred culture to all nations through its convenient cooking method and exclusive taste…writes Puja Gupta.

Lee, who is also Professor, dept. of Global Korean Cuisine Culinary Arts, Suwon University of Science and Technology, has visited India twice and loves the unique taste of our desi tandoori chicken’ and chai.

We spoke to Lee who was among the jury members at the Pan India Online Korean Culinary Challenge 2020 held online to mark the first International Kimchi Day.

Excerpts from the interview:

How would you define Korean food?

Korean food has been well preserved through its prototype and tradition through its long history. It represents wellbeing food in recent time as well balanced healthy food between taste and nutrition. Five basic vegetable ingredients with red, yellow, black, white, green colour called “Oh Bang” colour represents harmony of all creation and universe`s energy. It’s a philosophical story telling.

How was your experience with Korean culinary challenge 2020?


Participants’ understanding of Korean food was quite high and their basic skills in cooking process were maintained. I could see the efforts and contributions of Korea food promotion in India through Korean Cultural Centre India or other organizations. However, final plating skills can be developed more. (For example, the plating for Bibibbap, Korean traditional mixed rice cuisine, was very much full on plate without extra space.)

What is the importance of International Kimchi Day?

Gimjang, or preparation for making kimchi. Photo taken in South Korea (Wikipedia)

Kimchang culture (Kimchi making process) was designated as 8th UNESCO`s Intangible Cultural Heritage of Humanity in 2013. Korean government has designated every 22th November as Kimchi Day in last year, so this year is 1st Kimchi Day. It is very meaningful. However, it should be developed more as international event with all efforts of government and other organization.

Have you ever tried Indian food?
I have visited India two times, and experienced some Indian local foods like naan, curry, tandoori chicken. Unlike my pre-assumption which is that the taste of spice would be very strong, it was good to me, and I enjoyed drinking chai.

Tandoori chicken was one of my favourite, it was crispy, spicy without oily. I could taste the pattern of Korean traditional food from it.

How do you see Korean food placed on a global platter? What are your views of Indian food?

Lee: Recently, Korean food has been promoted around the world with Hallyu (Korean Culture Wave) phenomenon, and of course I am very glad and impressive about it. It will booster the image of the nation, so can lead to the contribution of nation`s economy.

I can expect Indian food would be preferred culture to all nations through its convenient cooking method and exclusive taste.

Have you ever tried cooking an Indian dish?

I used to cook and eat curry foods like curry rice, curry noodle, curry cutlet in Korea, but curry in Korea is not exactly same curry in India.

How is Indian food perceived in Korea?

Some Indian foods which has strong taste of spice cause pro and con like foreigner`s first response with Korean Kimchi or Gochu-jang (red pepper paste), but curry which evokes India is very famous in Korea. And I think Tandoori chicken can fascinate Korean people.

At a time when we are fighting a global battle against the pandemic, what suggestions do you give to people in order to boost their immunity?

Korean traditional foods are quite well known as high quality food which can strengthen human`s constitution and improve immune system. There is Korean proverb, Yak Shik Dong Won’ means food is medicine. Some traditional foods whose ingredients are herb medicines really helpful to us especially in this pandemic situation.


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Arts & Culture Books Interview

‘I decided to figure out my faith’

Award-winning author and columnist Shoba Narayan is a graduate from the Columbia Journalism School with a Pulitzer Travelling Fellowship and writes on food, travel, fashion, and art and culture for a slew of International and Indian publications like the Conde Nast Traveller, NYT and Brunch. All her four books are firmly rooted in Indian culture, as is her latest offering, “Food & Faith – A Pilgrim’s Journey Through India”, (HarperCollins) that she says actually helped her figure out her faith...writes Vishnu Makhijani.

“After being an atheist as a teenager, agnostic in my twenties and thirties, I turned to religion late in life. As the mother of two young daughters, the daughter of fairly religious, traditional, South Indian parents and in-laws, I had to come to terms with my religion, and indeed, all religions. Instead of avoiding and disdaining faith, I had to find a way to include it in my life. For my children’s sake. For my parents’ sake,” the Bengaluru-based Narayan told IANS in an interview.

“Around the time I began visiting temples to write about their sacred food (prasadam and its different connotations), I decided to figure out my faith. I wanted to figure out how I felt about the Hindu rituals and practices that I had dismissed as being patriarchal. I re-read the marvellous and imaginative Hindu myths that I had heard from my grandmother as a child. And I talked to many experts about my religion.

“Food seemed like an innocuous way to do this. Sacred food as a way of fusing a secular identity with spirituality in some form: that was my plan. What I didn’t know, what I didn’t anticipate, is that once you step into the realm of faith, your heart and emotions open in ways that you cannot predict or control. You’ll see when you read the book,” Narayan explained.

It’s a book largely – but not only – about Hinduism “written by a (sceptical) Hindu who seeks to answer larger questions about faith. Like the following: What is the role of religion in your life today? Do you pray? How do you pray? Do you commune with the divine through rituals? Is it through chanting verses in Aramaic, Arabic or Sanskrit?”

“Or is it a comforting routine – going to the mosque, church or temple once a week or month? Is religion part of your identity? Or is it something that you seek to distance yourself from? Is it an occasional activity that you do out of habit or because your parents ask you to? Or is it simply a connection with your heritage, home and ancestors?

“Do you think religion is a private act or can it be part of the public discourse? Are these questions making you uncomfortable? These are the questions that came up during the many pilgrimages that I undertook. These are the questions that I sought to answer in my writing,” Narayan elaborated.

And what a sweep it covers! Embracing shrines in Amritsar, Ajmer, Mumbai (the Bene Israelis), and Goa, besides the prominent Hindu temples, the book explores the powerful and intimate intertwining of food with faith, history, myth and identity.

A considerable amount of research has gone into its writing.

“I started with a simple calculation. I would visit those temples that had good prasadam or sacred food offerings. These are, literally, foods for the gods, which belong to a time, place and a specific deity. After offering it to God, the devotees partake of this ‘gracious gift of God’,” Narayan said.

“Using food as an anchor and guide seemed like a good way to parse the hundreds of thousands of Hindu temples in India, each with specific creation-myths, rituals and, yes, recipes. If nothing else, I would eat well,” the author added.

An interesting thing happened as she traversed the world of Hindu temple prasadams.

“I discovered that while the food was interesting, my journey also prompted larger questions about faith and its place in our lives and society. And that is what this book eventually became: a pilgrim’s quest into the world of faith told through food,” Narayan said.

Quite naturally, the writing of the book had a profound impact on her.

“I am a Hindu. It defines who I am, perhaps not as much as feminism, and certainly not as much as being a writer or a mother. But if I had to list out the top five things that are part of my identity, it would be part of the list,” Narayan said.

At the same time, there was the reaffirmation that “all religions share broad strokes. They talk about developing courage, character and tenacity to cope with the ups and downs of life. Faith, at its best, is about giving strength and succour. As it turns out, the religion that I was born into, Hinduism, has answers for many of the above questions. It is also an imaginative faith, full of myth and folklore, rituals that incorporate lights, lamps, flowers, music, dance and sacred food.”

We may pray to Jesus, Ram or Allah, “but at the end of the day, we are all children of God. We each have many identities. Religion is one, but there are others. We are each of us son/daughter, spouse, sibling, friend and professional. I tend to identify myself through my work, and I would suspect that most of my readers are the same way”.

“I am attracted to the beauty of Hindu rituals, to its pujas, pomp and circumstance. At the same time, I like Christian gospel music, Buddhist philosophy, Sufi poetry, Jewish literature, Sikh generosity, Parsi identity. In India, we are lucky enough to be able to experience them all.

“So yes, I am Hindu. I like my faith, but please, that’s not all I am.

“And now if you’ll excuse me, I have a frig-full of prasadams (sacred food) that I need to eat,” Narayan concludes.

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Arts & Culture Books Interview

‘The Lost Homestead’: A Cathartic Narrative

A film on India’s last Viceroy triggered a series of journeys to the sub-continent as Marina Wheeler attempted to come to terms with its partition in 1947 and the trauma that it caused to her mother. In this she succeeded admirably but could be treading on thin ice when it comes to what exactly caused the upheaval…writes Vishnu Makhijani.

“You are right that Partition was a traumatic event for our family (and indeed many others, including your own). My mother did not speak of it as a young woman, as her father had decreed that none of the family were to do so. After leaving India with my father, I feel the pain and sorrow of it was parceled away, along with the sadness of this ‘second displacement’, as she put it,” but the story nonetheless had to be told, Wheeler, a London-based barrister and ex-wife of British Prime Minister Boris Johnson, told IANS in an interview of her book “The Lost Homestead” (Hodder & Stoughton/Hachette).

Her search led to six trips to India and two to Pakistan over two years.

“Yes, my journey was cathartic and brought some peace to us both. Talking to me and reading my text, I feel, helped my mother to come to terms with what had happened. It also helped me understand her better, which was a wonderful thing, at the end of her life,” Wheeler added.

“By November 2017, when I set off on my travels, the story had begun to take shape,” Wheeler writes in the book, which is subtitled “My Mother, Partition and the Punjab”.

“I could see two parallel stories I wanted to tell. Two stories of freedom. One of India’s, its fight for political freedom, for self-determination and its people’s right to govern themselves. The second was my mother’s, her quest for personal freedom, for autonomy and the ability to decide her own future,” Wheeler writes.

Over the course of these two years, her mother Dip (Deep), “spoke more openly about Nehru than about personal matters. Often she left me to read between the lines, into the gaps and the silences. She invited me to interpret, which I have faithfully done”.

“I filled in the picture with the writing of others. Wonderful books – by journalists, or scholarly works with footnotes, the product of years of research. I also read novels and attended lectures and literary festivals. I met people, knowledgeable generous people, who guided me on,” Wheeler writes.

So far so good.

As British India descended into chaos with its division into two countries was announced, the violence and civil unrest escalated for months. With millions of others, Wheeler’s mother Dip and her Sikh family were forced to flee their home in Pakistan.

Wheeler weaves her mother’s story of loss and new beginnings, personal and political freedom, into the broader, still debated, history of the region. The book follows Dip when she marries Marina’s English father Charles Wheeler of the BBC and leaves India for good (the second displacement) for Berlin, then a divided city, and on to Washington DC, where the fight for civil rights embraced the ideals of Mahatma Gandhi.

Where, however, the book falters is on the very act of partition.

Having begun with Gurinder Chadha’s film “Viceroy’s House”, Wheeler writes that aside from “quibbles about acting and plot”, she was “troubled by something more serious: how the film dealt with the foundational, historical question: Why partition? The answer, it claimed, was that, unbeknown to Lord Mountbatten, the outgoing Viceroy, Britain had a secret plan to partition the country, to secure oil supplies and advance its own geopolitical interests in the brewing Cold War with Soviet Russia”.

“Really? This didn’t tally with what Dip had told me or anything I’d read (which, at that stage, was not a great deal). But if it wasn’t true, why would the film say that it was? I understand that people can perceive the same events in radically different ways. But allowing for interpretation, judgement and opinion, there is still a place for hard fact. Did any serious historians support a secret plan thesis? I wanted to know,” Wheeler writes.

Admitting that Mountbatten’s role and the decision to partition India, as she discovered while researching the book “remains very contested”, Wheeler said during the interview: “I try, in the book, to stand back and report the areas of dispute and contention, only committing myself to an account where it seemed to have a solid historical base.”

“I didn’t find support for the thesis that the British planned partition early in the century (as some historians contend), indeed the consensus – as I read it – seemed strong that for the British and Indian leaders, partition was an option embraced at the eleventh hour to avert civil war. This was after other options, including the 1946 Cabinet mission plan, had failed to win the required support.

“I am well aware that while I read as extensively as I could, I am not a historian and am committed to keeping an open mind about these (and other!) historical events,” Wheeler said.

A potential civil war is thus a new element that has been introduced (though the possibility has often been alluded to).

Narendra Singh Sarila, on whose book Chadha’s film is based, does write that “the British favoured partition and workd successfully to achieve it because they did not trust a Congress government to provide a bulwark against Russian incursions into the area, adding that the general view was that “only a strong independent Pakistan could be relied on to protect the Himalayan frontiers and the rich oil fields of the Middle East” – but this just another of the many theories on the issue.

The debate is unending, but let it not detract from the true value of “The Lost Homestead” in recording what might otherwise have been lost to history.

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Business Interview Lite Blogs

Thinking About Starting A Business Amid Pandemic?

At a time when popular restaurants and cafes are struggling to get back to their feet, opening up a new venture when revenues are expected to be only about 30 per cent of pre-COVID levels, means preparing to bleed cash till business comes back to at least 80-90 percent, at which point a restaurant can make money, says Mayank Bhatt, Brand Head of SOCIAL. The chain of cafes owned by Impresario Handmade Restaurants has launched two new outlets in Delhi and Chandigarh.

IANSlife spoke to Bhatt to find out what it takes to start a new business amidst the pandemic, changes in its design sensibilities and the revenues it is expected to generate. Excerpts:

What is the trend that you see amongst restaurants as they open up across cities and what has the response been so far?

Bhatt: We are certain that diners will eventually come back to restaurants to celebrate milestone occasions and to socialise but the next few months are tricky. Tier-2 towns have been really great in the bounce back. In the first month, we’ve seen business start off at about 50 percent. It’s still early days, we still have to go through that two-to-three-month period where we’ll have to normalise dining out again. Chandigarh started off with 50 percent, Delhi started off with 30-35 percent, Bengaluru was at 25-30 percent. Each day, each week, we’re seeing these numbers climb up slowly and surely.

In terms of deliveries, we have seen a 300 percent increase in home deliveries, proving that new formats such as D.I.Try Kits (recreate classic SOCIAL dishes at home via DIY meal kits), SOCIAL Mixers (SOCIAL’s signature cocktails at home using its pre-mixes), and #SOCIALPartyStarter (a package deal of #eats + #drinks for a house part of six or more, along with a curated playlist and a bartender sent home), work in such times. Besides, in cities such as Chandigarh, we are seeing a flow of corporate executives, tired of Work from Home, coming in and using SOCIAL Works, a concept that’s designed to provide a safe and dependable workspace.

How will the restaurant industry adapt to the changing requirements of consumers? What major (permanent) changes wïll the industry see as result of the pandemic as new players come in?

Bhatt: We have seen exponential growth in brands that people trust. For SOCIAL and Smoke House Deli, we’ve seen the delivery business go up by 200 percent or in some cases even 300 percent (of pre-Covid levels). Whereas our cloud kitchen formats have seen a little bit of a drop because again trust is a major factor when it comes to people ordering.

Delivery or direct to the customer is definitely becoming a big component of how we consume. And it is not just about restaurants and food deliveries but it is about most businesses. Customers are now getting used to going directly to a brand’s digital storefront and ordering from there. This is coupled with the fact that there are third-party delivery solutions like Delhivery, Dunzo, Shadowfax also available.

Brands people trust and brands people are comfortable with, I think customers will start ordering directly from them and not just go through aggregators.

Bhatt

We hear Impresario Handmade Restaurants has launched its first Covid response ready outpost – Dwarka SOCIAL? Tell us about it.
Bhatt: By now we know the protocols: Social distancing, six feet distance, et al. But how do you achieve this through design? Dwarka SOCIAL offers a good prototype. The outpost is a blend of three ideologies that seamlessly come together to make this a reality: the streets and alleyway shops of Vietnam that have inspired the design, the intricate lattice arrangement of Dwarka’s various sectors, and a world that’s ready for the new normal’.

The entire point of communing now is about coexisting’ and not overlapping’. The maxim for this outpost is SOCIAL with distancing’, a space where we’re keeping the safety and hygiene of patrons and staff as our priority, along with SOCIAL’s signature irreverence. The space has been planned and designed in such a way that it is primed to promote social distancing in the best possible way.

With partitions strategically placed at six-feet nodes, the outlet is distributed into several zones. The entire space is transformative and malleable, with flexible doors and blinds that can be opened or closed according to the needs of patrons seeking more privacy or division from others. The outpost is also dotted with split-level booths — enclosed spaces stacked on top of each other — resembling the signature pay and stay’ housing structures of Ho Chi Minh city.

With all these sensibilities and design details at the outpost, Dwarka SOCIAL is paving the way for how restaurants of the future can be designed.

At a time when many popular restaurants are shutting permanently, what made you launch an outlet now when people are still hesitant about eating out?

Bhatt: Both our newly opened outlets, Dwarka SOCIAL & Elante SOCIAL have been in works before the pandemic devastated the economy. They were meant to open in May, but then the government locked down the country. We worked through this period to change the design language. We believe that COVID is here to stay for a long while, and the only way to get back to life is to adapt to these times and change the way we play the game. We are not going to see crowded bar nights, at least for now. People are not going to be able to hang around the bar. But they will come in to enjoy the night, the SOCIAL vibe, and the company of their friends and family.

What does it take to come up with a brand new one during a pandemic when there is less cash inflow?

Bhatt: We are clear operations are unlikely to be profitable with just 50 per cent occupancy, the capacity most states are right now ready to allow. Both our newly launched outposts have profitability written into the design code. Dwarka SOCIAL sprawls over 4,300sq.ft. In normal times, it would boast 138 covers (or tables). Designed as a response to a pandemic, it now has 126 covers, just about 12 less. In these two outposts, we have ensured that we design them in a way that it creates spaces of isolation, as per guidelines, but there is enough footfall to make it profitable. Add to that our format of Work from Social’ that has attracted traction from people tired of working from home, the leaner menu, the socially distanced kitchens which means lesser staff, a supervisor on the floor and not too many waiters, and the double-down on home deliveries, besides helping people host parties at their homes, and I think we are primed to create a whole new format of dining.

Expansion plans which had to be put on hold due to the outbreak of the pandemic will now slowly be dusted up. However, opening up a new venture at a time when revenues are only about 30 per cent pre-COVID levels means preparing to bleed cash till business comes back to at least 80-90 levels, at which point a restaurant can make money. But you have to view the restaurant business in terms of years, not months.

Tell us about your new campaign ThatOnePerson pan India.

Bhatt: #ThatOnePerson is our newly launched pan-India bar campaign to get loyal customers back to our outposts across the country. Now that the lockdown has ended, we at SOCIAL are inviting patrons to come by and celebrate responsibly with their best friend by offering their first drink together on the house. With this campaign, we want to destigmatise the act of finally going out and meeting your closest friends again and raise a toast to the good times ahead.

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‘Nothing Can Replace The Cinematic Experience’

https://www.youtube.com/watch?v=oN45FI4Crf4

Bollywood superstar Akshay Kumar asserts that nothing can replace the cinematic experience, adding that releasing films digitally is only a way to adapt to the changing realities in the Covid-19 era.

Asked if he felt the same rush releasing his new film Laxmii on OTT as he feels with his big screen releases, Akshay told IANS that there is vast difference, adding that nothing can replace the theatrical experience.

“Farak toh padta hai (there is a difference). Cinema on the big screen… big screen is big screen, and an outing is an outing. Watching a movie at home on TV or a mobile doesn’t have the same charm as watching the movie on a big screen,” said the actor, who is known for picking right projects and hitting the right notes at the box office.

Akshay Kumar, ‘Bellbottom’ unit work double shift in Scotland.

“Watching cinema on a big screen has a charm of its own. Just like when you take this interview on the phone or virtually, it is not as much fun as it had been if it was face to face. It is exactly the same for us,” he added.

The actor continued: “In these Covid-19 times, ek doosre se milna mushkil ho gaya hai (meeting people has become difficult). Yeh waqt ka takaza hai, waqt jaise chalta hai uss hisab se humne chalna padta hai (It is what these times demand. We have to adapt to changing times). Just like you have to work from home, we also have to do this (release film on OTT).”

His latest release Laxmii was intended for the big screen, but the makers opted for a digital release due to the disruptions caused by the coronavirus pandemic. The horror comedy is a remake of the Tamil blockbuster “Muni 2: Kanchana”. Raghava Lawrence, who had helmed the original, has helmed the Bollywood remake, which also stars Kiara Advani, and Sharad Kelkar.

Akshay Kumar: ‘Laxmmi Bomb’ made me more sensitive about gender equality.

Akshay plays a character who is possessed by the ghost of a transgender in the film.

Talking about the feedback after release, he said: “Not many critics have liked it. I do understand it. The original one also got one or one and a half stars. But the business was very good. Nevertheless, to each his own. Every critic has their own right to write what they feel. I made it, it is a very ‘massy’ film. So, obviously there will be different points of views.”

“The most important thing is the streaming platform that released the movie are very happy. That is one of the most important things,” shared the actor about the film that premiered on Disney+ Hotstar.

Akshay Kumar.

On the professional front, the actor is busy as ever. He has wrapped up the shoot of his upcoming spy thriller Bell Bottom, and is working on the period drama, Prithviraj. He will also wrap up Aanand L. Rai’s love story Atrangi Re this year, before starting work on Bachchan Pandey.

Akshay’s next release is Rohit Shetty’s Sooryavanshi. He plays a cop battling terrorism in the film co-starring Katrina Kaif.

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