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Photo: Murali Kumar K.CHARMING Casa Cottage

CASA COTTAGE

BANGALORE

A t the 1915-built sunny-yellow Casa Cottage, in a quiet by-lane of the residential Richmond Town, co-owner Benjamine Oberoi says you could either be in the South of France or Goa. One look at this cute heritage hotel, and you can’t seem to make up where you’d want to be. Indo-French couple Bhushan and Benjamine Oberoi of Casa Piccola bought and restored this near-century-old house from an Anglo-Indian lady. Recalls Benjamine: “It was in a bad state, but the thick walls were sturdy.” Each of the home-type rooms equipped with air conditioning and wi-fi enabled open directly onto the lawn or a balcony.

And the most charming space about Casa Cottage is its open dining area with signature Casa Piccola dining sets where the smell of bread toasting wafts through the air. The food is Continental and tasty, and there’s no worry about unfamiliar ingredients. With the sun beating on the patch of green and the yellow structure, you’d feel right at home with its informal, home type atmosphere.

The 15 rooms all have beams, and the furniture is basic and functional; and many of them even have their own kitchenette, terrace and a small dining area. What is special is that Casa Cottage offers hospitality that is warm and informal. The sit-outs and balconies have wrought-iron furniture with striped awnings for overhead protection. Or you could sun yourself on the lawn and catch up on some reading.

Listed in international travel guides, Casa Cottage is one of those heritage, unassuming hotels that gets known through word of mouth. They list out language courses, cultural events, markets to visit, massage centres, shopping centres, or even dance and music classes with a driver and cabs on call. For many, Casa Cottage becomes the comfortable base to visit nearby tourist destinations, with travel agencies and guides known to…More

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You can have a first-hand experience of Harley-Davidson’s motorcycles as they rumble through the city to celebrate its arrival in the Indian market. The riders, called the Founders Ride, will be led by Anoop Prakash, Managing Director of Harley-Davidson India

Venue: Jayamahal Palace Hotel

Time: 10 a.m.

Date: December 6

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The Hindu : y>M.D. Pallavi is one of the most promising sugama sangeeta singers with a distinct style of her own. She tells DEEPA GANESH it’s time to stop and think about the route sugama sangeeta is taking

All my emotional strength comes from theatre. And I need music to survive

STARTING NOTES Pallavi: ‘All my emotional strength comes from theatre. And I need music to survive’Photos (cover and centrespread): Bhagya prakash k.

“B hrungada Benneri Bantu Bhavageeta”, exclaimed the mystic bard Bendre, tracing the malodorous flight of the Kannada lyric. If the song came riding the bee’s back, then who but the poet can fathom the many fragrances it embodies! A form that is unique to Kannada and Marathi languages – the bhavageethe or sugama sangeeta – came with the intention taking to every home verses written by major poets of the land. Thus lyric and melody got intertwined into a lasting relationship, like bee and honey. If every Kannadiga worth his salt hums “Hachchevu Kannadada Deepa” or “Ede Tumbi Haadidenu” it’s not only a celebration of the immortal lyric, but also of timeless tunes that dropped it on every lip.

Coming together

Scan the pages of Sugama Sangeeta history and you will see that every great singer who came by gave it a rich, distinct personality. The organic texture of the Kannada lyric at once had a strain of khyal music, carnatic classical, the ghazal, the folk song, apart from the singer’s own persona. Now, as you lament the fading away of such a glorious tradition that once throbbed with vitality, M.D. Pallavi renews the faint hope. In her, you find a fine coming together of a grand past alongside rich resonances of the present. Her sonorous voice scales the octaves fluently, holds the lyric intensely, just as it presents shades of many forms of music that converge intelligently in her presentation.

Pallavi, who has been singing for…More

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PEOPLE Oscar Gonzalez likes the cosmopolitan nature of the city which makes outsiders feel at home

TYPICAL People are extremely polite, friendly and fun-loving, says Gonzalez

When he first came to India, unlike many other expatriates, Chef Oscar Gonzalez, a chef at the Graze restaurant at the Taj Residency was not awed by the massive crowds that throng most cities in this country. “I come from Mexico, which also boasts of similar crowds,” he quips.

However, Oscar did take time to get used to the cultural differences between the two countries. “Though there are many similarities, the differences are manifold. Initially, India was a cultural shock of sorts and I took time to get used to it. However, over a period of time, I learnt more about the country and the vibrancy that is manifested in its culture. I have quite liked and enjoyed the experience.”

As far as food goes, Oscar contends that contrary to popular perception, Mexican food is very different from Indian food. “Indian food is spice based, while Mexican food is based on the taste of chillies. Mexico is home to some of the hottest chillies on the planet. Though some similarities do exist, the cuisines are very different from each other at many levels.”

Though home food is his clear favourite, Oscar also occasionally likes to dig into Indian food as well. He however tends to forget the name of his favourite dish quite often. “It is a chicken based preparation. I keep on forgetting the name regularly, despite my best efforts,” he says, with a grin.

He loves the weather and the people in Bangalore. “The people are extremely polite, friendly and fun-loving. I love and enjoy the temperate climate that the city boasts of. I also like the cosmopolitan nature of the city, that makes people from outside feel at home instantly.”

His only complaint about the city is shared…More

The Hindu :

RECIPE Try this earthy Almond and Mushroom Pilaf and don’t reserve it only for Thanksgiving

T hanksgiving dinner doesn’t have to be the kickoff to a month of holiday overeating, ending with a regretful New Year’s resolution and a January diet. The holiday can be festive, even indulgent, without dishes loaded with fats and salt.

Take stuffing. Everybody has a favourite stuffing; some cooks like sausage, while others makes theirs of bread and turkey fat. I like to use whole grains. There are two that I love — one with crumbled cornbread, another with wild rice. Each is wholesome, with lots of texture, and a great way to include grains in the holiday meal.

I always serve a salad, and some of my favourites include endive, apple and walnut salad, curried Waldorf salad, and spinach salad with seared shiitake mushrooms. If you like mashed potatoes, try this version with kale for a change. I like a plain green vegetable with the meal, too: steamed or blanched green beans, or broccoli with no embellishment.

Wild Rice, Almond and Mushroom Stuffing or Pilaf

I’ve stuffed turkeys with this savoury mixture of wild rice, mushrooms and almonds, and I’ve also served it as a side dish. Either way it makes a welcome addition to my Thanksgiving table, particularly welcome for vegetarians.

Ingredients

Chicken stock, turkey stock, or vegetable stock: 21/2 litres

Wild rice: 2 cups

Salt to taste

Extra virgin olive oil: 2 tbsp

Large onion: 1

(or) Shallots, chopped: 4

Garlic cloves, minced: 4

Mushrooms, trimmed and sliced: 375 gm

Chopped celery: 1 cup

Toasted almonds, coarsely chopped: 1/3 cup

Dry sherry: 1/3 cup

Fresh thyme leaves: 2 tsp

(or) Dried thyme: 1 tsp

Chopped flat-leaf parsley: 1/2 cup

Chopped fresh sage, to taste: 2 tbsp

Freshly ground pepper: to taste

Method

Bring the stock to a boil in a large saucepan or stock pot, and add the wild rice and salt to taste. When the liquid returns to the boil, lower the heat, cover and…More

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Dolly Parton

I will always love you

A bittersweet ode to an ex-lover, and delivered with Parton’s distinctive touch. Beautiful lines such as “And I wish to you, joy and happiness/ But above all this, I wish you love” immortalises this country classic. The song was later popularised in the 1990s by the Whitney Houston cover of the same, whose multiple-octave crooning made it the all time best-selling single in the opening week.

Pink Floyd

Us and Them

Spawned from the genius of Roger Waters, the album Dark Side of the Moon went platinum and remained on the Billboard 200 chart for fourteen years! This concept album is an ode to eccentricity and obsession. Us and Them speaks about the neverending human craving for war and the price we pay for it, as they say “For the want of the price of tea and a slice/The old man died.”

Eminem (feat. Dido)

Stan

The storytelling power of Marshall Mathers comes into play, as the song unfolds into a mailed conversation between a fan and Eminem himself. Frustration builds up in his words as the song progresses into a disastrous climax. Backing vocals by Dido and blending sounds of a thunderstorm, adds depth into the song. It received critical acclaims and rivalled anthems such as Lose Yourself.

Massive Attack

Teardrop

A soothing song is just what one needs to chill out. Massive Attack is a British music duo, considered to be progenitors of a genre referred to as trip hop. Slow tempo, with sounds and music resembling rain, sets this electronic track apart.”Gentle impulsion/ Shakes me makes me lighter/ Feathers on my breath,” the song speaks for itself.

Dream Theater

Scene Nine: Finally Free

The band originally created a single track sequel titled Metropolis Pt.2 stretched into a 23 minute demo. Later on, it took the form of a concept album which is, no doubt the magnum opus of the progressive…More

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The Devi Garh resorts in Udaipur are offering a slew of special offers and packages over Christmas and the New Year. The celebratory package at Devi Garh resort offers a 50 percent discount on the third night on bookings for two nights. Customers must book before December 20 and can avail of the offer till 31 March. The Christmas eve celebrations will include glasses of sparkling wine, carol singing, a delectable buffet meal and with exclusive entertainment that includes traditional folk dances.

The special dinner package will cost Rs. 4,000 plus taxes, per person. The celebration extends to New Year’s eve, where guests will be escorted by dancers to the lawn and a glass of champagne. It will also feature performances of traditional Rajasthani dances by renowned artistes, drums of India compositions, using various percussion instruments from across the country and a DJ. The special dinner package for these festivities is priced at Rs. 7,500 plus taxes for a person. For more information and bookings, log on to www.deviresorts.com.

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The Hindu :

Lovely meal and pleasant ambience combine to make Sake at Zuri a delightful place

Exquisite experience The California roll is an excellent sushi variant

T he view from the terrace of the Zuri hotel, which houses Sake, the pan-Asian restaurant is indeed beautiful. The bright lights of the city light up parts of the night sky and create a magical sensation. The ambience is truly spectacular, as huge fires blaze in massive clay pots. The chilly winds add a great deal to the magic and lend itself to the beauty of the place. Even as we gazed with wonder at the beauty of the setting, we were ushered by the hosts to our seats, with the cold Bangalore breeze blowing at our faces.

We begin the meal with short eats and a sake cocktail. The cocktail was light, high on flavour and provided a warm sensation against the chill. We started the meal with a portion of the pan-fried chilli fish, which offered a mélange of flavours. It was a bit tangy and high on the chilli factor; the fish was fried well and was soft and tender. It serves its purpose as an appetizer quite well. We soon move on to the spicy chicken, with a hint of spice in soft and tender chicken. The crunchy crispy lamb is the dish for sprucing up a great evening out with friends. You can plunge into this tangy-sweet delicacy from time to time, even as you enjoy a round of drinks and discussions with friends. We are thoroughly impressed by the sushi variant, the California roll, that is dunked in a sauce and a small serving of the very spicy wasabi sauce. It is prepared well and is clearly the major highlight of the meal.

The fish is tender and the preparation does not leave a raw sensation; it’s thoroughly enjoyable. We then head to…More

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Kishkinda Trust and Basava Ambara present the children’s book “Pampasutra- The Life of a River” by Arshia Sattar and Shilo Shiv Suleman.

Venue: Basava Ambara, 93, Kanakapura Road, Basavanagudi

Date: December 5

Time: 4.30 p.m. to 7 p.m.

Contact: 26561940

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The Hindu : CHEF LIANG KAIN WAH

Portion: 2

Ingredients

Duck breast Australian: 300

gm

Ginger: 20 gm

Garlic: 20 gm

Fresh red chilli: 10 gm

Red chilli paste: 30 gm

Spring onion: 10 gm

Soy: 20 ml

Oyster sauce: 30 gm

Hoi sin sauce: 30 gm

Chinese wine: 30 ml

Sesame oil: 20 ml

Corn flour: 30 gm

Stock: 10 ml

Salt: To taste

Sugar: To taste

Oil: 100 ml

Method

Dust the duck slices in corn flour and crispy fry. Heat oil in a wok. Add ginger, garlic, fresh red chilli, red chilli paste, spring onion, soy, oyster sauce, hoi sin sauce and Chinese wine.

Then, add stock and seasoning to make the sauce.

Pour the sauce over the fry duck and serve.

Chef Liang is the Master Chef in Oko and has been working with The Lalit Ashok since the Mandarin days. He started his career in 1974 at Chungwah, a Chinese restaurant in Calcutta. He has over 34 years of experience as a chef. After working in Mumbai, Chennai and the Middle East, he came to Bangalore and joined The Lalit Ashok and was a part of the opening team of Oko.

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