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The Hindu : y>Nick launches a brand new series,Ata-shin-chi

Children’s television channel Nickhas launched a a new comedy series — “Ata-shin-chi”, from Monday to Friday at 8 p.m. “Ata-Shin-chi”, which literally means My Family, is a simple and heart-warming series about afamily comprising father, mother, daughter and son.

The episodes revolve around their daily lives, their interactions with each other and their friends… but with an addictive comic glaze!

“Ata-shin-chi” isundiluted entertainment and Nick hopes it touchesa chord with the viewers. The characters are lovable and also humorous. For those who miss out, the show repeats at 9 a.m., 1.30 p.m. and 5.30 p.m.

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The Hindu :

Learn how to engineer your grill just right at the Grills On The Deck festival

GET GRILLING If the mood be willing

Barbeques and grills conjure up images of splendid parties, where friends indulge in playful banter, while enjoying the meat cooked slowly over the barbeque, similar to what one saw on many a TV channel.

Over a period of time, one attends many a barbeque party, where most of the time is wasted on ensuring that the meat is cooked properly, forcing us to give up and stick to the normal routine. Similar experiences are seen across much of urban India, as Indians make an attempt to get grilling. Weber Grills, now available in a range of gas and charcoal sets, is a line of special accessories that are engineered to provide your favourite grills the way you desire.

As Aslam Gafoor, COO of Weber India says, “A culture of grilled food has always existed in India. We want to ensure that people can enjoy themselves at a barbeque event instead of being concerned about the food.”

At the Ista Hotel, amid discussions on a range of topics, we were served a range of grilled delicacies, as part of the ongoing “Grills on the Deck” festival at the hotel, which offers grills with a range of beverages for a complete barbeque experience. In the midst of discussions ranging from the union budget to failed barbeques and Michael Jackson’s death, we begin the meal, with a cool breeze setting the mood.

The cottage cheese marinated with tahini, chilli paste and hung curd, brings forth a range of flavours. We move on and also taste samplings of the vegetarian polenta, a curious mix of vegetables and a grilled sweet potato, breaking the myth about grilled foods being strictly non vegetarian. While the sweet potato preparation was excellent, the polenta seemed out of place and was not very…More

The Hindu :

Namita Gokhale talks about her new book The Puffin Mahabharata,written for children

Photo: Sandeep SaxenaUP AND DOWN JOURNEY Author Namita Gokhale says writing the book was a learning experience

Namita Gokhale is known for not repeating the subjects of her books. As she says, “I never stick to one genre. My interests keep changing, and so do my books. In fact, each book for me is a new journey. ”

While her debut, the critically-acclaimed “Paro: Dreams of Passion”, was a satire on the elite of Delhi, her latest, “The Puffin Mahabharata”, is a children’s book.

She has also delivered books such as the bestseller “The Book of Shadows”, which tells about ghosts and love; and non-fiction like the “Mountain Echoes”, which talks of the Kumaoni way of life.

Calling “The Puffin Mahabharata’, published by Penguin,“a learning experience,” Namita says, “There were so many new things I learnt about the Mahabharata, as I had to read a number of versions of the epic to write my own.”

What was her focus while writing for kids? “I’ve tried to retain the human touch of the epic, so young readers can appreciate it. Also, I’ve tried to maintain the flow of the narrative, so that there is a fine balance between pace and rhythm,” she says. Currently, she’s working on an anthology called “In Search of Sita”.

On the question of portrayal of violence, the renowned illustrator and painter says, “To subdue violence for kids, I haven’t shown blood unless it’s absolutely necessary.”

He adds, “Even where I’ve used red, I’ve just used smudges to lessen the severity of death.”

Another feature the author and illustrator point out is the continuity maintained through different chapters.

So we have a young Gandhari, blindfolding herself in the initial pages, and we have an old, decaying Gandhari cursing, still sitting in the same position, towards the end. Hopefully, the book will continue to entertain…More

The Hindu : y>

BornFree Art School will present “Che che”, films on child labourers. Directed by John Devaraj the screening is on July 11 at Bal Bhavan, Cubbon Park, at 11 a.m.* * *

Khangser Rinpoche presents Buddha principle –teaching and guided meditation session on July 12 between 10 a.m. and 12.30 p.m. and from 1.30 p.m. to 2.30 p.m. at Choe Khor Sum Ling Center, Ashwini, No. 24, 3rd Main Street, Domlur Layout. Call 41486497.

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The Hindu :

Eat right to have healthy nails

Photo: Sampath Kumar G.p.Handle with care Dip your fingers in olive oil to strengthen your nails

Read on to find out how you can take care of your nails at home. If you have brittle nails, make sure you dip your fingers in olive oil to strengthen it. Ifyou notice a stubborn stain,try rubbing it with a drop of vinegar.If you have dry skin andyour nails split very often,soak your hands in some warm jojoba oil.

Nails often turn yellow whenpermanently painted. So keep them free of polish for a few days..

Before applyingpolish, make sure your nails are clean and dry. Always use a base coatto ensure thatchipping off doesn’t take place .Use a top coat for a fine finish.

And if you’re not keen on using polish, you could try buffing your nails. Buffing is also said to accelerate nail growth.

When filing nails, it is advisable to start from one corner and move towards theIt is best not to file them too short or grow them too long.

What is most important is your diet. In order to have healthy nails, you need to eat right. Fresh fruits and green leafy vegetables would do you a world of good. High protein foods such as egg should be a part of your diet. Also, herbal teas could work wonders for you.

NEETI SARKAR

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The Hindu : MUKUND PADMANABHAN

Philippe Dambrine

The invitation to a tasting of Chateau Cantemerle stirred my interest,not merely because it has a viticultural history that dates back to 1354 or that its Grand vin finds a place in Bordeaux’s ancient, and somewhat contentious, official wine classification.

This was to be a vertical tasting, something that is rarely organised in India, where wineries prefer to show off a range of their wines over lunch or dinner. What such general tastings — with their mix of whites, reds and dessert wines — add in terms of variety, they lose in terms of focus. Vertical tastings — in which different vintages of the same wine from the same winery are had — concentrate the mind. A true appreciation of wine doesn’t lie so much in the acquaintance with wide variety as in the discernment of small variations. Like history, the truth about sipping lies in the details.

Philippe Dambrine of Chateau Cantemerle brings four vintages to the table. The 2004 was young, lively and easily approachable, but lacking in gravitas, which Dambrine assures me it will acquire in a few years. The 2000 was a bit of surprise, heavy and almost oppressively tannic, a remark that the Chateau’s Director sportingly took no offence at (“Yes, it’s not my favourite vintage and some bottles behave very differently from others.”) The 1996 was a riot of Cabernet-dominated flavour and beautifully balanced, gossamer-like tannins and a backbone of refreshing acid — easily the best. As for the 1988, it was a tad flabby and seemed headed on the way down.

Comparing like with like is instructive. It really doesn’t matter if you can’t identify particular vintages and their characteristics — tasting wines this way at least helps youdetermine what kind of style you like and why you like it.

As rankings go, Chateau Cantemerle is a fifth growth in the 1855 Bordeaux official wine classification…More

The Hindu :

Enjoy sushi, Peking Duck and some delightful vegetarian delicacies at Ginseng Restaurant

Photo: Murali Kumar K.For gourmet lovers The restaurant also gives foodies an opportunity to whip up their own dishes

The “Oriental Trail” at the Ginseng restaurant at the Royal Orchid offers a range of delicacies from the Far East, and throws in a live kitchen experience to make the meal more exciting. The ambience is nothing spectacular, but the presence of an in-house feng shui expert and the decorative lanterns do lift it up a few notches. We start our meal with a small helping of flavouredChinese tea, which manages to set up your appetite, as the bearer assures you. We start with a sampling of the Manchow soup,small bites of the Peking duck,smoked salmon, apart from the Tekka Maki and the Maki Mano from the sushi counter.

The salmon tastes great. Thesushi preparations are made well to ensure that theflavouring is light. The combination of raw fish with the chilly Wahabi sauce tastes superb and leaves behind a pleasant after taste.

The Peking duck istender and serves as a good accompaniment to the other preparations on offer. We also sample soft and hot chicken dim sums, with a crust filled with soft chicken pieces and an assortment of veggies, that manage tolive up to the clichéd ‘melt- in-the-mouth feeling’. The restaurant also gives patrons the opportunity to whip up their own dishes in the kitchen, if they are so inclined.

Moving on, we havestir-fry vegetables, a simple preparation and it offers a delightful play of flavours. Itmanages to be a great preparation for vegetarians. With a delicate balance of sweet and sour flavours, the corn potato hot bean sauce also ranks high on the taste factor. For non-vegetarians, the spicy mustard chicken and conje lamb tastes greatwith f fried rice and noodles that can be ordered as part of the buffet….More

The Hindu :

English films rule this year, and the success story will only get bigger with Harry Potter returning next week

Screen scorchers Scenes from Harry Potter and the Half Blood Prince, (below) and Angels and Demons

Harry Potter is ready to begin his sixth year at Hogwarts school of magic. The ‘prophecy’ prompts Dumbledore to give private lessons to the budding wizard, who finds himself excelling in Potions classes beating Ronald Weasly and the ever-so-studious Hermione Granger, thanks to the book of the Half Blood Prince. Long after J.K. Rowling wound up her seven-book series, Potter fans can relive memories of the sixth book in movie halls next week. And the timing for this release in India couldn’t have been better.

Hollywood flicks have had a warm reception in India this year. “Angels and Demons”, “Ice Age 3”, “X-Men Origins: Wolverine” and “Terminator Salvation” are success stories. “Angels and Demons”, released with 133 prints across India in English, Hindi, Tamil and Telugu, surprised with collections that crossed Rs. 19 million in its opening weekend. Hugh Jackman starrer “X-Men Origins: Wolverine” fared even better, collecting Rs. 75 million in its opening weekend, surging ahead of “Angels and demons”, “Indiana Jones”, “Fast and Furious 4” and other English releases this year. Movies like “Ice Age 3” and “Bolt” are keeping the kiddie crowd happy in multiplexes and single screens. In fact, “X-Men’s” collections are the largest ever for an English film in its opening weekend in India. And “Ice Age 3” collected Rs 2.2 crore in its first weekend, the best for any animation film in India, beating “Hanuman” and “Shrek 3”.

Kercy Daruwala, managing director, Sony Pictures India attributes the success of English films to, “The lack of good Hindi films so far and the increasing number of multiplexes that allow English films to share a larger pie of business.” Summer 2009 was characterised by…More

The Hindu : y>Pizza Hut launches cheesy bites

Have a bite Each portion is individually filled with cheese

Pizza Hut has launchedCheesy Bites, a fun range of pizzas. It comes with 22cheese-filled bites that form the pull-apart crust.The 22 bites are individually filled with cheese, wrapped in dough and lightly seasoned with garlic butter and Italianseasoning on the outside.The non-vegetarian options include spicy chicken, chicken sizzle and peppy-o-chicken. For the vegetarians, there is fiery magic masala, Mediterranean delight and paneer bonanza. Available in personal and classic sizes.at all Pizza Hut restaurants nationwide.

It starts at Rs. 100.

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The Hindu :

Avika Gor of Baalika Vadhu debutsas Anupam Kher’s granddaughter inMorning Walk

As ‘Beendni’, the youngest and the most popular bahu of television, she has won hearts. “I have people walk up to me and ask if I am Beendni. I am excited about my first film and the reaction it will get,” says Avika Gor of “Baalika Vadhu”, who will debut in “Morning Walk”, as Anupam Kher’s granddaughter. “I enjoyed the part of Gargi, a school-going girl who loves her grandfather and even fights for his sake to her mother,” says Avika, who has just turned 12.

“My friends are waiting to see how I fare in the film,” she giggles. “Morning Walk” also stars Sharmila Tagore, Divya Dutta, Shayan Munshi and newcomer Nargis.

After “Morning Walk”, Avika has “Paathshaala” with Shahid Kapur as well. “He is a music teacher. I signed both these films before ‘Baalika Vadhu’ happened. The directors had seen my previous television serials,” she says.

Working for films, she feels, is not much different from working for serials. “I shoot only for four hours a day, as per the regulation for child actors. I shoot only after school time. In fact, I am quite good at studies,” she insists. Avika loves the spot light and wants to do more films.

“When I grow up I want to be a model, if possible Miss Universe and definitely continue being an actress,” she says. When she is not acting or studying, she enjoys dancing (“I learnt western dance as a child and really enjoy it”) and “eating”. A step in the right direction towards her long-term tinsel town dream is her plan to enrol in Anupam Kher’s acting school.

“I shot a number of scenes with him and he used to give me acting tips. I might join his acting school during vacations,” she says.

SANGEETHA DEVI DUNDOO

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