Category: Interview

Categories
Interview Lite Blogs Social Media

Prajakta Shares Her Style Of Content Creation

Prajakta Koli: I ensure content that you can watch with family.

YouTube sensation and influencer Prajakta Koli, popularly known for videos she creates for her channel ‘MostlySane’, says that at no point would she want her viewers to put on their headphones or pause her videos if someone older walked into the room. The 27-year-old has become a top YouTuber with over 5.74 million subscribers as on October 1, 2020…writes Siddhi Jain.

In a candid interview with IANSlife, Koli shares more about her process of content creation and lockdown inspiration for her channel. Read excerpts:

Q: What kind of content do you think works best with Indian viewers? Walking the tightrope between dumbing-down content and refining your content with time, how do you find a common denominator?

A: Any piece of content that people can relate and identify to is what works the best. It is not something you will get your pulse on from the moment you start creating content, however through trial and error you will eventually get an understanding of content and how people will react to it. Audience behaviour is extremely dynamic in our country and you will never really know what is going to work for sure. Over time however, you get a fair idea of what direction works best for your target audience.

Q: While we’re at it, please share how you shape your content keeping in mind the region, since everyone from Mumbaikars to the Indian diaspora watches you?

Prajakta Koli: I ensure content that you can watch with family.

A: I keep a diary with me where I add things that I find funny or humorous in everyday life situations and keep building on those ideas. When I usually script my videos I ensure I add instances and situations that happen to every family and not something that is region specific. Also, the language of delivery plays a very important role when making content.

Q: If you had to name the three must-have ingredients in a Prajakta Koli video.

A: One thing I ensure is that I create content that you can watch with your family. At no point would I want my viewers to put on their headphones or pause it if their parents or someone elder walked into the room. Second, I like my videos to be as relatable as possible. And third, is to try and make new ideas come to life every week.

Q: You’re diversifying your mediums, and your audience is loving that. What are your plans ahead?

A: I have been someone who has always made plans and stuck with it, but when my plan A didn’t work out and I took a leap of faith and started creating content I decided to go with the flow and take on each day as it comes. But there definitely will be more acting and writing in the future.

Q: The pandemic brought with it many hardships, but also a lot of content inspiration. Please share about both in your work’s context.

A: When the lockdown started my biggest fear was how will I still keep putting out content as I was so used to working with my team and relied on them heavily. Luckily things worked out and I was able to maintain my weekly release schedule. With the lockdown I got more time to think about new content and implement them which people loved so I am thankful in a way that the lockdown happened and I could churn out more content pieces than I would have otherwise.

Q: How has your audience changed during the lockdown, since most YouTubers registered a manifold increase in views.

A: Well, the audiences haven’t diversified that much since the lockdown; it is just the audience behaviour has changed wherein the viewers have started consuming more content on the internet than compared to pre-lockdown.

Q: Your thoughts on malpractices like buying views on YouTube, which must be a fair platform.

A: Major platforms like Instagram, Facebook, YouTube allow you to boost your posts and videos to reach a wider audience, this is legitimate and doesn’t violate any norms of social media, any other means of getting views should not be encouraged or indulged in.

Also Read-Global Coronavirus Cases Top 51.3 Mn

Categories
Arts & Culture Books Interview

“Meesha” Into Moustache” Grabs More Recognition

Hindu fundamentalists had panned his book on the dual discrimination that Dalit women face in Kerala’s Kuttanad region and the interplay of caste and politics when it was first published in Malayalam as “Meesha”, forcing its withdrawal. Now, with the Rs 25 lakh JCB Prize for Literature under his belt in its English avatar as “Moustache”, author S. Hareesh is confident it would be viewed in its proper context and that too by a wider audience that translations reach out to with such works…writes VISHNU MAKHIJANI.

“I am thrilled to have received the award. When the book was initially serialised, it had been subject to controversies and had been withdrawn due to the protest by Hindu communal forces. I felt that all the controversies that sprouted deprived it of proper reviews and reflections in a nature that I had hoped for it to have,” Hareesh told IANS in an interview.

“I believe that the recognition that the book has received on winning the JCB prize would give it the opportunity to be better understood and read. I also feel that a platform such as the JCB Prize would foster more translations from Malayalam and other Indian languages into English and other languages.

“Good translators are the key to this process. I was lucky to have had Jayashree Kalathil as my translator without whom the success of ‘Meesha’ into ‘Moustache’ would not have been possible,” Hareesh, who works for the Kerala revenue department and has also written two screenplays, added.

How did the book, the English version of which is published by Harper Collins, come about?

“I had (previously) published three short story collections. Like many writers, I had wanted to write a novel for quite some time. Vavachan who is the protagonist of ‘Meesha/ Moustache’, was a character whom I had known since childhood. When I learnt that he kept his moustache after he performed in a play, I was intrigued by this act and the idea of the novel sprouted.

S. Hareesh.

The region of Kuttanad, where my story is set, holds many distinct characteristics. I had always wanted to write about its landscapes and the fioloktales and myths embodied in the region. Vavachan’s story was one that made for the perfect mould to infuse all the distinct traits that made up Kuttanad,” Hareesh explained.

But then, landscapes only skim the surface.

“Like the many other regions in Kerala, caste-based hierarchies and such social systems were a part of the lexicon in the times that ‘Meesha’ is set. Though this may not be so evident at the onset now, scratch the surface, and a caste-based society is very much a part of all arrangements and transactions that comprise Kuttanad’s social fabric today.

“Within each and every community that exists in the region, there is a strong current of gender biases that gleam through and for that matter, were you to peer closely into the life of a Dalit woman, she faces a system that is discriminatory on two fronts – one that distinguishes her for her gender and one that does the same for her caste. Such a system of biases and distinctions that put down the individual is a thread that I attempted to enunciate through ‘Meesha’,” Hareesh elaborated.

Thus, he found he needed “great many materials and references to write the novel. I had travelled through Kuttanad extensively for this. I had several exchanges with people in several villages that comprise Kuttanad; many of the elderly people that lived around the region gave me the information that helped me write the novel,” he said of the three years it took him to finish the book.

It’s little wonder that the book struck a chord with the JCB jury, with one of its members, Aruni Kashyap, an Associate Professor at the University of Georgia, describing it as “an astonishing and very original book”.

“I don’t know any other novel that is actually written in this way. It is political but also a feat in storytelling. At first when I read the book I was a bit confused. It took me a while to realise that this is because we are so used to reading novels that are far away from Indian storytelling traditions. There are many references to the ‘Ramayana’ in this book but I would say that the novel behaves more like the ‘Mahabharata’.

“In ‘Mahabharata’ this is rampant; stories are within stories, people come and tell long stories. This is a very common feature in many Indian narratives. I think ‘Moustache’ will be discussed for sure for its representation of caste politics, magic realism or folklore, the community, history of… Kuttanad; but I will remember this book for its daring storytelling. I’m delighted that an unruly novel, a misbehaving novel that defies our conventional understanding and expectations of what a novel should be, is taking this prize,” Kashyap added.

How did the screenplays come about?

“My first screenplay was for ‘Eden’ by Sanju Surendran . ‘Eden’ was an amalgamation of three short stories that I had written. My second screenplay was for Lijo Jose Pellisserry’s ‘Jallikattu’. The movie was based on a short story I had written called ‘Maoist’. In my view screenwriting isn’t an art form in itself, the film being a directors medium , I see the screenplay as notes and etchings that help guide the film maker and the film making process,” Hareesh said.

How does he balance his government job with this writing?

“I usually do my writing after my work hours. I am presently on leave from my duties so I have more time to myself to carry on my writing,” he said.

What of the future?

“I don’t have elaborate plans. I am amidst writing my next novel. I would like to spare more time to focus on my writing. I feel that writing is what I am good at doing and I want to continue the practise,” Hareesh concluded.

Also Read-Rowling To Fire Young Readers’ Imagination

Categories
Celebrity Interview Lite Blogs Sport

Ritu Ready To Excite Fans

Wrestler Ritu Phogat shares her nutritional routine. (Photo: rituphogat48/ instagram)
Wrestler Ritu Phogat shares her nutritional routine. (Photo: rituphogat48/ instagram)

Indian wrestling champion and rising atom weight star Ritu “The Indian Tigress” Phogat is an elite athlete. Her rigorous training schedule, which consists of multiple training sessions throughout the day, touching on disciplines such as Muay Thai, boxing, Brazilian jiu-jitsu, and wrestling, as such requires a strict and sustainable nutritional plan.

Phogat is a naturally strong athlete, her raw strength no doubt inherited from her father, Mahavir Singh Phogat, who is considered the patriarch of the Phogat wrestling clan.

Since moving to Singapore from India to train at the Evolve MMA, Phogat has had to change her diet, and upgrade in areas necessary to keep up with the growing demands of her world-class training regimen.

She shares with IANSlife her diet, health and fitness regimen, as well as some of her favourite things.

“My diet in India was a Pehlwan diet. Pehlwani in India is not just a sport, it’s a lifestyle. You train in Akharas, you eat organic food, you have lots of almonds, milk, and ghee. You train for six hours a day, and you eat, and you rest. That’s the mantra of being fit,” said Phogat.

“Over the years, I used to follow the diet but it would change when I started going to camp and international tournaments. So you have to adjust a little there. But one thing consistent is ghee, that is very good for your body. Even here in Singapore, when I came in last year, I ensured I ate home cooked meals as I find that tasty and healthy.”

Phogat is deep in training now, finalising her latest training camp in preparation for her next bout. She’s been living and training in Singapore since last year, when she joined Evolve MMA, all the way up to current, as she spent most of her time training in Singapore’s ecircuit breaker’ lockdown period.

While at home, Phogat says she’s enjoyed her time preparing her own food as a way to cope with stress.

Wrestler Ritu Phogat shares her nutritional routine. (Photo: rituphogat48/ instagram)

“I enjoy cooking. It is my stress burner. I made many new dishes during lockdown. Roti with ghee and kadhi are my favorite. Maintaining a proper diet is very important to pair with a workout routine, especially as a professional athlete,” she said.

“My diet has changed a lot. Back home in India, I had access to natural homemade foods and proteins. But since my move to Singapore, I have had to include supplements, multivitamins and protein powders in my diet. I follow a strict diet schedule that my coach has provided me with.”

Phogat returned to action with her win against Cambodian Kun Khmer World Champion Nou Srey Pov in a three round mixed martial arts contest.

In the main event, reigning ONE Middleweight and Light Heavyweight World Champion “The Burmese Python” Aung La N Sang of Myanmar defends his middleweight title against top contender Reinier “The Dutch Knight” de Ridder of The Netherlands.

Phogat is “more than ready”, and wants to show fans all of the improvements she’s made since her last performance, particularly with an exciting finish.

“I have been working on perfecting a lot of other techniques, but wrestling has formed the bedrock of a lot of my efforts in MMA. Techniques like the takedown are very easy for me. Initially, I had a lot of trouble with striking and jiu jitsu, but now I have improved all of this,” said Phogat.

“This third victory is important as it will bring me one step closer to being a world champion.”

Also Read-Ankita Pens A Note Of Apology

Categories
Bollywood Interview Lite Blogs Theatre

‘Digitizing theatre helps reach new audiences’

Films releasing on OTT not the solution: Makarand Deshpande.

Film and theater actor and director, Makarand Deshpande, feels that digitizing theatre helps reach new audiences and helps archive it as well.

‘Sir Sir Sarla’, a play written and directed by Deshpande, will be launched online by Zee Theatre. After winning audiences nationwide since its premiere in 2001, the play is now set for its television debut. The network released the trailer of the timeless classic that is premiering on October 31 on Tata Sky Theatre. The teleplay stars Deshpande, Aahana Kumra, Sanjay Dadhich and Anjum Sharma.

‘Sir Sir Sarla’ is the story of Professor Palekar and his student Sarla � the pretty, innocent young girl who seems to be enamoured by her mentor � and Phanidhar who shares a love-hate relationship with the professor. The play explores the bond between the students and their professor, which faces many ebbs and flows. Secrets are revealed, accusations are thrown, and the three lives remain interwoven for many years to come.

Writer and director Deshpande says, “This is a story about what appears to be a very morally upright and innocent relationship between a professor and student. It also shows how a student who loves literature goes on to feel the pain of reality. The play throws light on the pressure exerted on us by traditions and beliefs and how they stop us from speaking our heart out.”

Excerpts from an interview with IANSlife:

The play debuted in 2001, and in all the two decades till 2020, how has the play evolved?

Deshpande: The core has not changed. What must have evolved is, there are always layers behind what you actually say. Suppose, if I say, the meaning of words change with situations. This line, over a period of time, can give you in your own life, different contexts to understand it better. The language of this play, which has been written in a metre. Audiences who used to watch it during that time, had the play on their tips. The relationship between the three key characters in the play, I feel has gotten stronger and deeper. The play was first done by Rajender Gupta, Sonali Kulkarni, Abhimanyu Singh and Anurag Kashyap. I asked Anurag to channel his anger of a stuck film into the play.

I think the character of Phanidar evolved because of his anger. And then Sanjay Dadhich took on the role. Then it got embossed that this is Phanidar. Vijay Tendulkar saab, when he saw the play, he said he hasn’t seen such a character in many years. If this character is still working, I think there’s a truth in its writing. Over a period of 20 years, the play is evolved and they’ve become real people now. I think until a point I made the play, and after that, it made us. In 20 years, it became a river and a sea. I think it has tested the times, come up in Marathi and Gujarati, and I think will stand for the next 50 years.

It’s premiering on Tata Sky Theatre, which is digital..

Deshpande: It’s something new. We don’t know when we’d be able to perform live now, whether this year or next year. If you miss out on a play, you can see it on Tata Sky Theatre, so it becomes archival also. I’m looking forward to new, unreached audiences.

As a maker, do you think the beauty of a play lies in the live experience and physicality of it?

Deshpande: I’m sure there must be some. The entire team has made sure it looks like theatre, and have tried to take care of the live feel.

The theatre community has been affected massively…

Deshpande: It really is, what to say! It’s really been terrible. For how long can someone support somebody else? The theatre fraternity has people who work backstage and even actors, they’re all unemployed. The worst thing is there’s no ray of light. Theatre will open, whether people will come, the economics of it, it is painful. I hope we manage to do more plays digitally on Tata Sky Theatre and Zee Theatre.

Also Read-‘Moothon’ To Wind Up IIFM 2020

Categories
Food Interview Lite Blogs

‘Moving Back To Traditional Food Is Great’

Chef Sanjeev Kapoor says he has a dream of making Indian food the number one preferred cuisine in the world; but it’s not only a dream, but he’s also working towards it…Sanjeev Kapoor speaks with Puja Gupta.

“I’ve tried so many different types of cuisine and curated various international and local dishes. But I’d still say, nothing comes close to Indian,” he says.

We spoke to the veteran who shares his views on the journey of Indian food, nutrition, the future of the industry, while suggesting useful health tips that may help during the crucial times. Excerpts:

You have been very vocal about local food. Do you think in today’s time, people are moving back to local food or are they still inclined towards international food?

Today’s generation is fascinated with Western food and they are unaware about what grows locally in our own land being far more nutritious. Having said that, I also see a trend of people moving back to traditional food which is great. Nutritional benefits of Indian food have always been high, and give you complete nutrition that one needs. For example, besan – it is loaded with multiple nutrients and fibre. People are realising that traditional food can help us obtain wholesome nutrition, which in return makes us stronger from within and builds our immune system. I recommend one should include green leafy vegetables, dals, fruit and salads in their daily meals. Look for unpolished dals as they are untouched, and their nutritional value is higher.

Q: From a tourism point of view, do you think food can play an important role in bringing tourists from across the country and world?

On tourism, yes, of course it does! Food is such an integral part of tourism. Each city/region is famous for its own food and that is one major reason that adds to the experience of travelling to that place. Delhi is known for its fine selection of finger-licking street food, Mumbai for its regional cuisine, Lucknow has a variety of kababs, Hyderabad for its quintessential dish, the biryani, the list can go on!

Q: Can you shed some light on the journey of Indian food and nutrition through history?

There is a lot about Indian culinary heritage that people may not know. I’ve tried so many cuisines and curated various international and local dishes, but I’d still say, nothing comes close to Indian food. For instance, the Indian thali itself has sampann poshan (rich nutrition) and this is one of its most important part of Indian food history. The diversity of Indian food is the source of my motivation, to stamp my personal identity on each dish. I must also tell you that I have a dream of making Indian cuisine the number one in the world and I’m definitely working towards it, non-stop!

Q: You have mentioned earlier that people still prefer restaurant food as compared to home-made food in India. Why do you think it is so?

A traditional home cooked Indian meal is well balanced, hearty as well as delicious for every palate. When it comes to health, you need not look beyond your kitchen shelves. People need to stop following trends and new food fads that keep coming up. When I got into this field, I saw a difference between homemade food and restaurant food. And when I dived deeper, I realised that we are deriding homemade food and giving more importance to restaurant food. We all have the knowledge about the benefits and goodness of various foods, but with time, some new fad comes in and we tend to forget the importance of the already existing ingredients and start taking it for granted.

Q: What eating habits would you suggest in today’s crucial time when we are fighting a pandemic?

A: Nutrition is a large part of health. ‘We are what we eat.’ We eat healthy, we stay healthy. One of the best things to include in your daily diet is haldi (turmeric). Haldi has antiseptic, anti-inflammatory and anti-bacterial properties. Add a pinch of it in everything you make. You can have a glass of hot water with haldi in it, add some tulsi and ginger too. You can also take haldi and jaggery, and make little tablets of it. Whenever you have a sore throat, have one of those tablets and you will be just fine. Also, take care of your sleep pattern as it is extremely important to boost your immunity.

Q: You have been one of pioneers of the Indian food Industry, do you think if you were not a chef, would you have been that successful?

A: Success is hyped. I believe in hustle. Whether a chef or not, I would have worked hard to achieve everything I might have dreamt of. Plus, I am one of those who could never follow, I could only lead! To be successful, all you need is the recipe of success and then it is only the right ingredients that matter!

Q: What you think about the future of Indian food industry?

A: We are facing a situation that none of us could have foreseen! Unprepared for a storm as big as this, understandably everyone is in a state of shock as the economy has been massively hit. The food service and hospitality industry too is drastically impacted and we all are bracing for major adjustments as we look at the number of the affected, growing each day. There is a major downfall in the industry with vast disruptions in the labour and supply sectors. Not to forget, employment issues too.

It will take some time to get back on the road and resume the businesses at the same pace again. The ‘virus’ is just another hurdle, in this race of life. Surely, it has brought changes that the world had never imagined, but, in no way has it affected the spirit. I’m sure we all can do it, fight the virus and win over it, together!

Q: You recently participated in the ‘Go Local for Wholesome Nutrition’ web symposium? What are your views about nutrition in today’s world?

A: The common goal of the “Sthaniya Aaharam Sampannam Poshanam” symposium by ICMR National institute of Nutrition and Tata Sampann was to educate India on nutrition that can be derived from the ecosystem around us. It also focused on discussing how India’s varied food diversity and locally available foods are packed with more than a punch to deliver not just the required RDA, but also to address most of the health issues faced by a majority of Indians. I really feel proud of our Indian food. It has so many dimensions, so much variety. I have always been vocal for local food. Coarse grains like kodo, ragi, jowar are more beneficial for health than polished grains. I was excited to be part of the symposium as it helped me voice my opinions and educate our people about the benefits of local food.

Chef Sanjeev Kapoor: Home-cooking is the healthiest cooking.

Q: Do you think by organising such webinars / sessions, we can create awareness about Indian food and its benefits?

A: Yes! As the symposium emphasised on the importance of local food for complete nutrition, I learnt a lot of new things through the 4 sessions. The Indian kitchen is full of health. The masala dabba we have in our kitchen is equivalent to a medicine box. Healthy and balanced eating has always been of importance, but the focus has increased now and educating and creating awareness through such webinars and sessions is the need of the hour. I would encourage for more such knowledge exchange platforms in future.

Also Read-Parv Kaur Wants Hit Heroines To Essay Her On Screen

Categories
Bollywood Celebrity Films Interview

‘Art Flourishes Anywhere With The Beauty In It’

Mirzapur 2 and A Suitable Boy: Rasika Dugal has 2 mega releases lined up on same day.
Rasika Dugal. (File Photo: IANS)

Actor Rasika Dugal, who has recently narrated ‘Uncovidable’ (Hindi) – a pandemic-inspired humorous account by a woman who is told to stay put for 21 days in a nationwide lock-down, finds audio work to be a space free of people’s impression of an actor’s physicality …Rasika speaks with Siddhi Jain.
Excerpts from her interview:

What do you think is going to be the impact of Coronavirus on the quality and kind of content we are going to see now?

We are living in a Pandemic. Our lives have changed significantly. These have been uncertain times for everyone. But I am always moved and surprised by how quickly we adapt to new situations and reinvent ourselves. Till a few months back I hadn’t imagined that entire films or series could be shot from home, dubbed in the smallest room and promoted on Zoom. Many writers, creators, actors have responded to these dire times in a light-hearted way. ‘Uncovidable’ is one such example. It explores the experiences of a woman amidst the pandemic, but with a humorous, relatable twist, because God knows we could all do with some laughter now.

Your series on Audible traces WhatsApp voice notes exchanged between you and a friend. Please tell us more about it.

‘Uncovidable’ (on Audible) is the story of a woman whose life is turned upside down when she is told to stay put for 21 days during a nationwide lockdown, as a result of the Covid19 pandemic. The series is based on Vekeana Dhillon’s humorous and semi-biographical account of her experiences during the lockdown. The sudden halt in her daily activities has her taking a closer look at the situation around her and the behaviour of those she interacts with regularly. The story unfolds through a series of unanswered voice messages she leaves on her evasive best friend’s phone, while doggedly pursuing her for a response. She recounts the days she spends in confinement, along with her husband and brother. It is a light hearted, funny story and will resonate with many.

Rasika Dugal has 2 mega releases lined up on same day.

How was your experience working with an audio medium? What excites you about audio?

Usually, in acting work, there are so many tools at our disposal – voice, body language, props etc. All working together towards creating the desired impact. In audio books/series everything has to be created with your voice alone. I thought that would be an interesting challenge to take up. Prior to ‘Uncovidable’ (Hindi) I have also collaborated with Audible for an original piece ‘The Last Boy to fall in love’ written by Durjoy Dutta and the audiobook version of Aparna Jain’s ‘Like A Girl’. As actors, sometimes the roles you get offered get limited because of people’s impression of your physicality. For instance, if ‘The Last Boy To Fall In Love ‘ or maybe even ‘Uncovidable’ were to be made into a film then I don’t know how many casting directors/directors would imagine me in the role of Erika or Vekeana. This, unfortunately, is the frustrating truth about an actor’s life. But the audio book is a space which is free of that. How you look does not determine which characters you get to play! I am looking forward to exploring a range of characters through audio work.

Art flourishes in self-isolation. Would you agree?

Art flourishes anywhere. There are no rules to this one. And that is the beauty of it. Some artists like to get away to be able to work. Some flourish while in the middle of chaos. In my creative journey, I have learnt to embrace the chaos rather than fight it and channel that experience into my work, consciously or subconsciously.

Also Read-Parv Kaur Wants Hit Heroines To Essay Her On Screen

Categories
Bollywood Films Interview Lite Blogs

Ananya Enjoys New Lessons

Ananya Panday: I want to be a student for life
Ananya Panday.

Young actress Ananya Panday says she enjoys learning and wants to be a student for life.

Ananya made her debut with “Student Of The Year 2” in 2019, and went on to star in “Pati Patni Aur Woh” and “Khaali Peeli”.

Talking about her journey as an actor so far, Ananya shared: “Every experience has been just so enriching and individually, a journey of a lifetime. I truly enjoy learning and I want to be a student for life. I want to experiment and grow with everything that I do and I definitely don’t want to get stuck in a zone or stay stagnant.”

“Starting from Shreya (her character in ‘Student Of The Year 2’) being a force to reckon with and up to Pooja (‘Khaali Peeli’), who as a character is completely out of my comfort zone, all characters that I have had the chance to play have been extremely different from each other yet, and each has acted as a catalyst in broadening my horizon,” she added.

The actress has two projects in the pipeline — Shakun Batra’s untitled film co-starring Deepika Padukone and Siddhant Chaturvedi, and “Fighter” alongside Vijay Deverakonda.

Ananya Panday: I want to be a student for life

“Taking all those learnings forward, I’m so excited for Shakun’s film and Puri Jagannath sir’s film, both because yet again, these projects are so different from each other and anything I’ve done before and would bring out a different side of me, different characters and bring different experiences”, she said.

Currently, Ananya is shooting for Batra’s film in Goa. Bollywood newbie Ananya Panday defines her style as “comfortable, easy and less is more”.

In a round of rapid fire the “Student of the Year 2” star reveals more about her fashion choices and essentials.

Your style? Your mantra to relatable fashion?

Fashion that appeals to my varied personalities and moods.

Your fashion preferences?

It depends on my mood. Lazy e comfy outfit, Mad weird – quirky outfit, Diva, glam e Elegant outfit.

Your go-to accessories?

Accessories that lift your looks e a fun watch and a stylish bag are my go to accessories.

Who do you think is the most stylish actor/actress in Bollywood?

I think everyone has their own unique style and sense of fashion but if I had to pick one it would probably be Deepika (Padukone). She’s experimental, chic and effortlessly cool.

Which fashion trend are you obsessed with?

Folds and pleats.

Your three fashion essentials?

A nice pair of fitted jeans, sneakers and of course a super chic watch to add some glam.

Ananya Panday

Your go-to outfit?

My go to outfit is probably shorts, oversized hoodie and sneakers.

Have you always want to do something like designing the Fastrack Ruffles Collection of watch and bags?

Yes, it is something that I’ve always wanted to take a shot at. This is the second collection that has been launched under this collaboration. The first collection called eFit Outs’, was meant for the fun and quirk-loving young girls while the Ruffles collection, will strike a chord with those unconventional divas who want to make a bold statement with a sophisticated and elegant flavour to it.

It’s perfect for the girls who revel in the spotlight and don’t care how many feathers they ruffle. The Ruffles collection of watches and bags from Fastrack is power packed with elegance and glamour. It’s inspired by pleats and folds in pastel shades, a popular choice for the chic young girls of today and a rising fashion trend.

Also Read-‘Mohabbatein’ Celebrates 20th Year

Categories
Bollywood Celebrity Interview Lite Blogs

Diana Misses The Thrill Of Live Audience

When Deepika Padukone, Diana Penty were '2 DPs in the same pod'.
I stick to certain aesthetics: Diana Penty.

In a day and age where most things are digital and everything has moved online, one would imagine the same to be the case for fashion shows as well, says model-turned-actress Diana Penty…Diana speaks with Puja Gupta.

The “Happy Bhag Jayegi”, who walked a virtual ramp for designer Disha Patil at the digital edition of the Lakme Fashion Week, speaks about the changing format of fashion events and the pros and cons of it. Read excerpts:

You have been a model yourself. How different was it to walk the ramp for a digital fashion show?

It was poles apart from a regular show! But a very interesting experience. This is easily something we could all get used to moving forward. Of course, as a show stopper, you miss the thrill of a live audience, but the new format is quick, easy and efficient.

Did you ever think fashion shows will held in digital format?

In a day and age where most things are digital and everything has moved online, one would imagine the same to be the case for fashion shows as well. But surprisingly, the idea never did cross my mind before. Having said that, it’s not like I ever imagined I would witness a pandemic in my lifetime and that the world would be brought to its knees by a tiny microbe!

Diana Penty on digitalization of fashion shows.

Do you see this as the future now?

Yes, I think this is going to be the way forward, at least during the pandemic. And as people get more and more used to the idea of watching a fashion show online, maybe this will become the future of the fashion industry.

What do you think are the pros and cons of this format?

The biggest advantage of the new format is a wider audience. With fashion shows going online, there is scope for a lot more people to view them. Pre-recorded shows also means a less likelihood of delays (due to the absence of a live audience) which in turn means a quicker, more efficient way of working.

When Deepika Padukone, Diana Penty were ‘2 DPs in the same pod’.

I personally don’t see any cons to the new format, besides the fact that as an audience, one is unable to see the garments up close and in person. But I don’t see this as hindrance in any way. If shot well, the details of the garments will probably be better viewed online than by the naked eye. I think it is just a matter of getting used to the new format.

Also Read-Deejays With Amazing Rooftop Club Shows

Categories
Food Interview Lifestyle Lite Blogs

Indian Cuisines Under Covid Transformation

In Mumbai eatery chain, humble 'Khichdi' is haute-cuisine.
Chef Prabhakar Nagaraj

Owing to the pandemic, food consumption has become a cautious habit and people are highly conscious of what they are eating and where it is coming from.

“It has given us an opportunity to explore ways to keep food simple, nutritious and how it can be transported safely from one place to the other with limited human handling,” says Chef Prabhakar Nagaraj, Managing Partner, Elior India.

We spoke to the veteran to know about the changes being seen in kitchens in terms of safety measures, ingredients, collaborative dishes and waste management.

Excerpts:

Food safety measures taken by chefs in the kitchen

How Indian kitchens are changing. (Photo: Pixabay)

This pandemic has taken away the exoticism of food from the menu. The masses have switched to basic meals, keeping away from complexity in its preparation and the ingredients used. Food consumption has become a cautious habit and people are highly conscious of what they are eating and where it is coming from. To serve this need, we have switched to pre-packed meals with limited variety as compared to the lavish buffet spreads during the pre-Covid times. We assume that this is going to be short lived. Although this step has restricted the inclusion of the number of dishes served during every meal, safety measures are in place as this step reduces the number of human touch-points.

Food is safe when it is handled by as few people as possible and cooked close to the hour of consumption. The pandemic has given us an opportunity to explore ways to keep food simple, nutritious and how it can be transported safely from one place to the other with limited human handling. We can also use flash-cooking methods. Flash cooking involves cooking ingredients on a very high flame so that the outer surface of the ingredient gets sealed, eliminating any loss of internal juices and thus sustaining the nutritive aspects of the ingredients.

Growing importance of Indian spices in the kitchen in the times of pandemic

We are creating menus that are primarily based on local produce rather than being sourced from other states or the country at large. In the near future, we will witness many international dishes being given an Indian twist and vice versa. Our chefs are handpicked from the best hotels and we are able to translate global food trends to our cafe food with ease.

The food which is delivered is as per the requirement of the clients; even though they may all be from the same geography; they still have completely different requirements from each other. For example, consider Vegetable Au Gratin, a famous western dish where you mix vegetables with cream sauce, grate cheese and bake it in the oven. Here we have substituted cream sauce with Makhani sauce which is typically creamy and slightly sweet. You mix it to the right consistency, add grated cheese and paneer on top and gratinate it. This dish acts as Au Gratin but it actually is Veg Makhani. However, the presentation becomes completely different.

In Mumbai eatery chain, humble ‘Khichdi’ is haute-cuisine.

As Indians, we like to bite into food that tastes Indian but looks very Western. For example, if you bite into an apple pie, it may not just have apple inside; instead it may have Anjeer Badam Halwa. These are some of the innovations that can be brought into corporate cafe especially when there is a growing importance to match the taste buds of consumers in India.

The cooking process stays the same, but you need to start mapping ingredients accordingly. Once you use Anjeer Badam Halwa as a substitute ingredient for a pie filling, it should have good consistency, so that the dough doesn’t become soggy. Otherwise, the whole purpose of using different ingredients gets defeated. From an outsider’s perspective, it is just a pie until you bite into it to relish the Anjeer halwa. Indian foods can be very nutritive, though it all depends on the way you cook it.

Increase in collaborative cuisine to dish out magic on plates

Regarding collaborative cuisines, the type of clients that we cater to need us to be at our innovative best. Their profiles create an opportunity to explore the possibility to innovate, which is what differentiates us from our competitors.

The financial luxury of these clients gives us an advantage to continuously innovate and be ahead of our time when we talk about mundane menus with typical components that we hardly ever think of changing. Our chef-led model acts as an enhancer to explore any opportunity to satisfy hungry tummies.

At the same time, when we stand as a premium catering provider, we look forward to bringing a change rather than the usual food. For example, a regular Aloo Mutter Samosa can be changed into a chicken Fajita Samosa. Basically, you are using chicken which is mixed with Fajita seasoning and flavor the dough with cumin giving a Mexican twist to the Indian cuisine.

You can have a samosa of this nature, but instead of using mint chutney or Tamarind chutney, you can substitute it with Salsa. This is something which we have innovated and is the differentiating factor that we bring to the platter when it comes to cafeteria services. It is a requirement at this point in time because when you present your menu to a corporate crowd who are well travelled, they don’t want to have the same rice, dal and chapati. They look for something different and wish to explore new cuisines.

Restaurants may need to adapt to the ‘new normal’ in dining

Waste management in kitchens

This process is being mapped with our ERP (Enterprise resource planning). Whatever the food requirement for any client-site is, it comes to the ERP. Based on this, the production process is initiated, and the dispensation takes place. This is then tracked basis the sales on the site and if there is a huge difference in expected versus delivered outcomes, the on-site head is responsible for it.

A Repertoire of Culinary Experiences

By doing this, we have witnessed a tremendous reduction in food-wastage and this is something we follow as a process where ensuring minimal food wastage is concerned. This drives complete information about the quantity of production that should take place and the raw materials that need to be used in order to fulfill production. Then, requisition happens based on the raw materials where the purchase happens accordingly. So the complete end-to-end process is tightened.

Also Read-Kangana Finishes ‘Thalaivi’ Latest Schedule

Categories
Celebrity Interview Lite Blogs

Abish Explains How A Hybrid Space Emerged

One of the most recognised faces of Indian comedy, and the mind behind talk show ‘Son of Abish’, Abish Mathew says that COVID-19 forced a lot of creators to go completely digital and it will be difficult for the comedy industry to come back to the live space…Abish speaks with Siddhi Jain.

“Just like a pendulum, we went from a completely live experience to completely digital, doing web series, sketches and shows. Once again, live stand-up was appreciated more than the YouTube stand-up. After the COVID-19 hit, everyone took to the digital space. Coming back to the live arena is going to be different. What that means is, this pandemic will blend the digital and live in a hybrid space,” Abish, who has hosted Amazon Prime Video’s ‘Comicstaan’, told IANSlife.

Speaking about the impact of the ongoing pandemic on the comedy industry, he shared over the phone: “Before COVID-19, we were justifying ourselves by saying industry standards don’t apply to us because we’re artists. As soon as COVID-19 hit, we would see that immediately, everyone evolved. Nobody cribbed, nobody complained. A lot of people were forced to evolve into digital creation, and they have adapted to it really well. That’s when I realised we’re an industry.”

Luckily, Abish’s talk show had been going on for the last six years, and was easy to plug into the digital port because hundreds of viewers were anyway watching the edited version online. “The setback in the live industry was a lot, but thanks to Zoom or video conference platforms, it is recovering very slowly as well. It’s like being back in 2009.”

The show’s seventh season, which was completely home-made, features Shruti Haasan, Kalki Koechlin, Asif Ali, Flying Beast aka Gaurav Taneja, Tanmay Bhat, Kanan Gill and Rahul Subramanian as guests in some of its episodes. Boman Irani and Anubhav Singh Bassi are upcoming guests on the show. While the content proves to be an engaging crowd-puller just like before, the setting of the show has transformed from a set to a video conferencing call.

On making of the seventh season, he says: “Pandemic had set in uncertainty about ‘what we are going to do’, and it has started growing. We were discussing possibilities and, I said, wait, why don’t we do ‘Son of Abish’ ? And my friends and others were like, ‘That’s not a good idea’. I agreed. But, then they said, hold on, ‘It’s your show, you can do what you want. What’s the worst that could happen? I would not get views.’ I’d show people this was done at home, if it doesn’t work. This time around it was a bunch of people, who had this attitude which can be summarised in five words: F*** it, let’s do it.”

“Everyone was doing this entire season for the first time, so there were no expectations, thus no stress. The only deadline was Friday 8 P.M. We, as artists, what we do is we keep editing, editing, adding, adding, colour correcting. You put that effort in movies. Here, the effort was to put out the best version you can. Otherwise, you keep working, and people don’t like it, and your emotion is connected to it. ‘Son of Abish’ is my therapy.”

The hit talk-show, has previously featured stars like Irrfan Khan, Vidya Balan, Taapsee Pannu, Sonakshi Sinha, Badshah, Vicky Kaushal, Abhay Deol, Radhika Apte, Vishal Dadlani, Vir Das, Jim Sarbh, Siddhant Chaturvedi, and Kunal Kamra.

“‘Son Of Abish’ Picks is where we bring new talent and it is an explosive hit. The comments are overwhelmingly about them and a lot of artists are being recognised because of this. Bringing in international artists has expanded the reach of the show. Bringing a huge Pakistani Creator (Irfan Junejo) has sparked a lot of cross border artist collaboration,” he adds.

Abish Mathew has become one of the most sought after comedians and producers in the comedy world. “In the future, these changes will happen — Tier-based seating: You will have broadcast, people watching it on a website online or a software. You have the live experience, which means the closer you are to stage, the more expensive it gets. In the digital show, the differentiation would be like this: people who can only watch the show, people who can be on the same Zoom or Google Hangouts call but not have the right to speak, people who get chat access, people who get a private conversation at the end of the show, and then people who can do screenshots (new-age selfies) ‘backstage’ will be another tier.”

“As an artist, you’d be doing shows with people from San Francisco and from Mumbai, which is why you can’t just do jokes for the people of Bombay. You’d have to make it slightly more global and understand your audience,” Abish said.

After the pandemic, everyone is coming to the realisation that we have an audience which is very wide, he says.

“Our accountability has increased. During the pandemic, I have learnt the names of more of my fans than I have in my entire career. I knew 5-6 people, now I know 20 people who keep coming back to the show. There’s a community finally being built around ‘Son of Abish’, which is a very positive thing. Everyone wants to belong, also the audience and the artist.”

Abish also spoke about content-wise evolution for creators.

“There are two things that can happen: implosion and explosion. In implosion, when you get validation from people who follow your stuff, you only start to create for those people. If you take one million followers, and you create jokes for them, they’d become exclusive super fans. You’d become buddies with them. You make specific art that connects with them. Then there’s an explosion, where I want new people to discover my stuff. It was a numbers game. We’d have to figure whether we have to make implosive or explosive art.

Also Read-China loses support in UN Human Rights Council