Wednesday, November 30, 2011
This is what I wore today
Today we (complete family of four) were together. It felt good. We went shopping for a gift for Big Boss (husband). It was a quick and short trip. Specially, since four of us had busy work schedules and had just about taken couple of hours off.
This is what I wore
Tunic/Jacket: Self designed and made in my export unit.
Jeans
Heels: Clarks.
I saw new range that has come in Clarks. It was very interesting. Lovely high boots and winter wear.
But also I have seen some interesting Manolo Blahniks and Comme Il Fauts. I have to now choose which to buy. I am not going to buy all. But you guys do check the new range of Clarks.
This is what I wore
Tunic/Jacket: Self designed and made in my export unit.
Jeans
Heels: Clarks.
I saw new range that has come in Clarks. It was very interesting. Lovely high boots and winter wear.
But also I have seen some interesting Manolo Blahniks and Comme Il Fauts. I have to now choose which to buy. I am not going to buy all. But you guys do check the new range of Clarks.
Tuesday, November 29, 2011
What I wore
Where's the party tonight? On the dance floor. When I go dancing, I can't bother to take my camera along. Either I can dance or click pictures. I would rather do the former. So I click pictures at home. That too after coming back.
This is what I wore tonight.
Dress: Max Mara
Heels: Lewre'
Silver ring: Vintage
Necklace worn front side back: Gift from a friend.
First pictures with my iPhone
These are the first pictures that my son shot fiddling with the iPhone. We were just fiddling with it and yet have not figured out how to take good ones.
Gladiolus sent by my parents
My mom and dad sent me these Gladiolus flowers which grow in their farm and they personally hand plucked them and sent them to me all the way from Punjab. So many of them. Thanks mom and dad.
And yes, the pictures have been shot with my new iPhone Camera.
And yes, the pictures have been shot with my new iPhone Camera.
iPhone 4S in India
Biting the first apple resulted in the fall of man. Man has always fallen prey to his own greed. Why not with this new gadget then?
Yesterday, I bought iPhone 4S (Hey! actually, it is gift from my husband on our 20th Anniversary). It was officially launched in India on 25th Nov. There was adrenaline rushing through my veins when I first touched it. I am simply not a Blackberry person. Just cannot use it.
Yes, the price in India is exorbitantly expensive. The 16 GB model is being sold for Rs. 44,500. The 32 GB and 64 GB are priced at Rs. 50,900 and Rs. 57,500 respectively.The smartphone is more expensive in India than anywhere else in the world. However, a true Apple fan will do whatever it takes to be a member of the Apple family. The price quoted for the Indian market is not an advisable buy. However, an Apple freak would be an Apple freak!
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Monday, November 28, 2011
Greenhouse on the Ridge
As promised in my earlier blog post, here are the details of the restaurant where I went on Sunday night. Actually it was a presentation for new chefs at Olive in Qutub.
British chefs Flora Hilleary and Alice Helme showed off their culinary prowess at the Greenhouse on the Ridge, Olive at Qutub, recently.
In an intimate Tuscan kitchen overlooking a tranquil forest, we dined as if at home in the middle of this rustic room. Sneaking culinary secrets from the chefs while we a savoured a rustic , home style European meal with seasonal delicacies.
The sanctuary is surrounded with flickering candles and the sparkle of fresh flowers ....perfect for an intimate dinner or a close supper with friends.
A little secret tucked inside the Style Mile of the capital, Greenhouse on the Ridge is a delightful journey of discovery.
The Greenhouse is a small exclusively and intimate space, where Chefs Flora and Alice are cooking Live in an open kitchen-right before your eyes producing delicious, honest food. The exclusive menu selection changes often according to the produce that arrives fresh in the market that day.
With a homely feel to it they recreate memories from their cookery school in Ireland, Ballymaloe, placing a strong emphasis on well sourced food combined with care and time taken over flavour combination and produce.
Ballymaloe Cookery School, heavily embedded in the slow food movement, believes strongly that the key to good food is in the raw produce; it is these ideals that they reproduce at the Greenhouse.
Says Flora Hilleary “ Our aim for the whole idea of the Greenhouse is that it should be relaxed and have the atmosphere of a French bistro where the food is cooked before your eyes and the produce is fresh. Our ethos is that the fresher the produce, the better the food … we learnt to have respect of ingredients.”
The menu brings forth carefully devised entrées, mains and desserts with a selection of 15 dishes, part fixed part variable according to the fresh produce of the day.. With a very hands on approach the chefs will talk you though each dish and are keen to offer advice on wine pairing.
Adds Alice Helme , “commitment to well-sourced, simply cooked traditional food has stood the test of time…forgotten cuts and obscure ingredients creates a reliable exciting environment. Today it is increasingly hard to eat with a clean conscience towards animal and human welfare and thus time and concern must be spent to ensure wonderful ingredients.”
Greenhouse on the Ridge follows a strict philosophy of sourcing the best produce in the world, preparing it with clean techniques and presenting it with flare. From the onset the food glows with the care and thought that has been put into each morsel.
Pioneering for natural, organic and ethical produce, they believe that good, European food can be created, using produce and ingredients that are readily available here in India.
Greenhouse menu by Alice Helme and Flora Hilleary – Highlights
The caramelized garlic and goats cheese tart is filled with unusual flavours and the contrasting sweet and sour tastes that come from twice caramelizing the garlic in balsamic vinegar, complement each other to make a fulfilling starter.
With some fabulous seafood available in India the Chefs have prepared a main course with rock cod, steamed spinach and a bacon mashed potato that is paired with a creamy lemon sauce with mussels. A subtle, but delicious dish that includes many aspects of Indian produce.
For dessert we had a pudding trolley that has 3-4 desserts. With a variety
of puddings at offer we had something for every pallet from fruity, indulgent and decadent dishes such as chocolate fudge torte with caramelized strawberries, a Vodka lemon sorbet with Rosemary short bread…
The journey goes further in the Greenhouse as the Chefs demonstrate variety of dishes that are a theme in the cookery school starting soon in the New Year.
Greenhouse on the Ridge is open for bookings for parties and can prepare special dishes with advanced notice, such as lobster, suckling pig and whole roasts.
Make your reservation to have your date with the chef every night (Tuesday closed) and sit back and relax as they create tantalizing delights.
Average meal for two: Rs 3,000 plus taxes (exclusive of alcohol)
British chefs Flora Hilleary and Alice Helme showed off their culinary prowess at the Greenhouse on the Ridge, Olive at Qutub, recently.
In an intimate Tuscan kitchen overlooking a tranquil forest, we dined as if at home in the middle of this rustic room. Sneaking culinary secrets from the chefs while we a savoured a rustic , home style European meal with seasonal delicacies.
The sanctuary is surrounded with flickering candles and the sparkle of fresh flowers ....perfect for an intimate dinner or a close supper with friends.
A little secret tucked inside the Style Mile of the capital, Greenhouse on the Ridge is a delightful journey of discovery.
The Greenhouse is a small exclusively and intimate space, where Chefs Flora and Alice are cooking Live in an open kitchen-right before your eyes producing delicious, honest food. The exclusive menu selection changes often according to the produce that arrives fresh in the market that day.
With a homely feel to it they recreate memories from their cookery school in Ireland, Ballymaloe, placing a strong emphasis on well sourced food combined with care and time taken over flavour combination and produce.
Ballymaloe Cookery School, heavily embedded in the slow food movement, believes strongly that the key to good food is in the raw produce; it is these ideals that they reproduce at the Greenhouse.
Says Flora Hilleary “ Our aim for the whole idea of the Greenhouse is that it should be relaxed and have the atmosphere of a French bistro where the food is cooked before your eyes and the produce is fresh. Our ethos is that the fresher the produce, the better the food … we learnt to have respect of ingredients.”
The menu brings forth carefully devised entrées, mains and desserts with a selection of 15 dishes, part fixed part variable according to the fresh produce of the day.. With a very hands on approach the chefs will talk you though each dish and are keen to offer advice on wine pairing.
Adds Alice Helme , “commitment to well-sourced, simply cooked traditional food has stood the test of time…forgotten cuts and obscure ingredients creates a reliable exciting environment. Today it is increasingly hard to eat with a clean conscience towards animal and human welfare and thus time and concern must be spent to ensure wonderful ingredients.”
Greenhouse on the Ridge follows a strict philosophy of sourcing the best produce in the world, preparing it with clean techniques and presenting it with flare. From the onset the food glows with the care and thought that has been put into each morsel.
Pioneering for natural, organic and ethical produce, they believe that good, European food can be created, using produce and ingredients that are readily available here in India.
Greenhouse menu by Alice Helme and Flora Hilleary – Highlights
The caramelized garlic and goats cheese tart is filled with unusual flavours and the contrasting sweet and sour tastes that come from twice caramelizing the garlic in balsamic vinegar, complement each other to make a fulfilling starter.
With some fabulous seafood available in India the Chefs have prepared a main course with rock cod, steamed spinach and a bacon mashed potato that is paired with a creamy lemon sauce with mussels. A subtle, but delicious dish that includes many aspects of Indian produce.
For dessert we had a pudding trolley that has 3-4 desserts. With a variety
of puddings at offer we had something for every pallet from fruity, indulgent and decadent dishes such as chocolate fudge torte with caramelized strawberries, a Vodka lemon sorbet with Rosemary short bread…
The journey goes further in the Greenhouse as the Chefs demonstrate variety of dishes that are a theme in the cookery school starting soon in the New Year.
Greenhouse on the Ridge is open for bookings for parties and can prepare special dishes with advanced notice, such as lobster, suckling pig and whole roasts.
Make your reservation to have your date with the chef every night (Tuesday closed) and sit back and relax as they create tantalizing delights.
Average meal for two: Rs 3,000 plus taxes (exclusive of alcohol)
Sunday, November 27, 2011
Sunday night dinner
Sunday night dinner was special. Where did I go? What did I have? Review about the restaurant and the place is coming in my next blog post.
For now, enjoy the fashion post. This is what I wore.
Sweater: Gucci
Skirt: Gift from son: Tommy Hilfiger
Boots: Vanilla Moon
Watch: Fossil.
For now, enjoy the fashion post. This is what I wore.
Sweater: Gucci
Skirt: Gift from son: Tommy Hilfiger
Boots: Vanilla Moon
Watch: Fossil.
Kashmiri Needle work Sari
Sunday morning I had to attend a Havan.
Havan, Yajna or Homa is one of the most ancient, spiritual and religious practices in India. However, there is a special meaning to Havan which one must understand to get the true effect of performing a Havan. A Havan is an offering to God. The prayers are offered along with chanting of Mantras.
The Havan also implies a deep meaning, which is, as the twigs and the ghee burns, the Havan reminds us that life is temporary and we will all end just like the wood ends in the Havan. Therefore, before our life is over or before the journey of life ends, we must add meaning to our lives and live purposefully.
For you, to truly understand the meaning of Havan and to get the essence of it, it is best to do the Havan as an offering to God. Offer the twigs and ghee as if you are offering all that you have in your life to Him, to one who has given you this life.
Havan, Yajna or Homa is one of the most ancient, spiritual and religious practices in India. However, there is a special meaning to Havan which one must understand to get the true effect of performing a Havan. A Havan is an offering to God. The prayers are offered along with chanting of Mantras.
The Havan also implies a deep meaning, which is, as the twigs and the ghee burns, the Havan reminds us that life is temporary and we will all end just like the wood ends in the Havan. Therefore, before our life is over or before the journey of life ends, we must add meaning to our lives and live purposefully.
For you, to truly understand the meaning of Havan and to get the essence of it, it is best to do the Havan as an offering to God. Offer the twigs and ghee as if you are offering all that you have in your life to Him, to one who has given you this life.
This is what I wore.
Kashmiri embroidered Sarees, specially the one done with needlework spell elegance. You can never go wrong with them. Be it any occasion. I have many of them in my collection. This is one embroidered form of Sari that I like.
Saturday, November 26, 2011
Insecure people
Some people are just so insecure and lame. They want to bask in all the limelight at your cost without having/demonstrating any real talent. They would rather even gobble up any appreciation that is coming your way. They would avoid any direct competition with you. They would like to run the race alone.
Dancing community is full of insecure, untalented people who talk more about dance and dance less. They plainly tell you how many videos have they watched. As if watching videos will make them great dancers. They would not attend a single workshop, festival, class, anything overseas and proudly say that they learn from the videos of great teachers. As if, it is the same.
Recently, I have been confronted with the most insecure person. There was an event organized in Delhi. I have put my pictures (which I always do- since I am so self obsessed) on my blog and on face book. What was the objection raised by this person? Hey, Kiran did not give any credit to me or the event.
Was I supposed to? Did you pay me for it? Have I ever, in my life, taken orders from anyone? It is my blog and my facebook. It takes orders from nobody, but my heart.
This person performed hilariously and became a laughing stock. It was a bad performance that the crowd witnessed and yet this person cribbed that Kiran did not put any of my picture.
Kiran can differentiate between bad dancing and good dancing. She has not just been to international festivals, taken workshops and privates from world champions but has herself scored positions internationally.
This blog has over 50,000 Page views per month.
Over 700 google friend connect followers.
900 followers on networked blogs.
Regular Twitter followers, Bloglovin followers, RSS feed subscribers and youtube subscribers.
This blog and Kiran are constantly in the media all over.
It has a readership. And it is not meant to boost egos of insecure, self claimed dancers. It is not meant to give any undeserving credits.
I do not know how to react. Should I be angry at the demand? Amused at the childish behavior? Surprised at the audacity? Or just dump it? Thinking.....
Dancing community is full of insecure, untalented people who talk more about dance and dance less. They plainly tell you how many videos have they watched. As if watching videos will make them great dancers. They would not attend a single workshop, festival, class, anything overseas and proudly say that they learn from the videos of great teachers. As if, it is the same.
Recently, I have been confronted with the most insecure person. There was an event organized in Delhi. I have put my pictures (which I always do- since I am so self obsessed) on my blog and on face book. What was the objection raised by this person? Hey, Kiran did not give any credit to me or the event.
Was I supposed to? Did you pay me for it? Have I ever, in my life, taken orders from anyone? It is my blog and my facebook. It takes orders from nobody, but my heart.
This person performed hilariously and became a laughing stock. It was a bad performance that the crowd witnessed and yet this person cribbed that Kiran did not put any of my picture.
Kiran can differentiate between bad dancing and good dancing. She has not just been to international festivals, taken workshops and privates from world champions but has herself scored positions internationally.
This blog has over 50,000 Page views per month.
Over 700 google friend connect followers.
900 followers on networked blogs.
Regular Twitter followers, Bloglovin followers, RSS feed subscribers and youtube subscribers.
This blog and Kiran are constantly in the media all over.
It has a readership. And it is not meant to boost egos of insecure, self claimed dancers. It is not meant to give any undeserving credits.
I do not know how to react. Should I be angry at the demand? Amused at the childish behavior? Surprised at the audacity? Or just dump it? Thinking.....
Friday, November 25, 2011
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