A BADDIE who evoked sympathy as he fell to a bullet, a social jaywalker in need of reigning in, and later, a politician whose booming voice and witty repartee caused crowds to cheer loudly at rallies — that is the Shatrughan Sinha we know. What most, perhaps, did not notice was that this prodigal son, youngest and the most pampered in a family of academicians and doctors where four sons were named after the four brothers of the Ramayana, with no known surname or family to power his entry, set a record as the first film star from India to be sworn-in as a Cabinet minister. What we also don’t know is that the biggest regret this actor turned-politician has is contesting elections from Delhi in 1991, against Bollywood star Rajesh Khanna. “Under no circumstances should I have started my active political career with a byelection. But I couldn’t say no to (LK) Advani ji, who was my guide, guru and ultimate leader,” Sinha says, in the book Anything But Khamosh.
As a proof of Sinha’s bridges that extend beyond the boundaries set up by his own party, Congress MP Shashi Tharoor has written a foreword to the biography, which is as explosive as it is candid. Another illustration of Sinha’s appeal lies in the comments his political opponents make in the book. “Irrespective of his political affiliations, we are his himayati, prashanshak, his admirers. He will be welcome anywhere irrespective of the party. Unka swagat hoga,” Bihar CM Nitish Kumar, whom Sinha described as a toprated CM in the midst of a pre-poll war of words with the BJP, says. “If he needs our support, we are there for him. Samarthan denge. He is a good man. Our doors are open for him, twenty four hours, bilkul swagat karenge, openly bola hai (We will definitely welcome him, I am saying this openly),” RJD chief Lalu Prasad adds.
Politics, of course, is just one part of the book, which also deals with Sinha’s early years in the Mumbai film industry, how he first saw his now wife Poonam as a school girl on a train and fell for her, as well as his close ties with top Pakistan leaders.
The man who stole khamosh from Prithviraj Kapoor (in Mughal-e-azam) and made it his own is, like the book announces, anything but khamosh on his life, its struggles, the quirkiness, the ironies and losses. Sinha is as frank in narrating his relationship with Reena Roy as he is candid about the misunderstandings and family squabbles with his siblings.
For the veteran actor, studies were anathema. The defiantly different Bihari babu was born for the limelight. In the face of firm resistance from his disciplinarian father Bhuvaneshwar Prasad Sinha and indulgence of older brother Lakhan, who initiated Sinha to the fantasy world of Hindi cinema, mother Shyama Devi’s chhutka bauwa (little one) set foot in the film industry without the then-in-demand good looks of the Kapoors or any connection with the Hindi film industry. In fact, the tall, lanky and dark scar-face from Patna, whose diction had a Bhojpuri twang in his early years, went on to create history on celluloid.
It is paradoxes such as these — the style, or the lack of it, the polish in the ruggedness, irreverence in the midst of reverence, and the signature scars that added to his good looks — that the book celebrates.
The book, which was seven years in the making, is a fascinating account of a rich and chequered life. The hurrahs and the heartaches are there in equal measure. Celebrity-studded, exciting, engrossing, dramatic and forthright, the book is not just one man’s soliloquy. It has comments, and observations about Sinha, the man and the star, from colleagues as well as supposed adversaries. Right from Amitabh Bachchan to Lalu Prasad Yadav and Nitish Kumar, and even Nawaz Sharif, everyone has something to say about Sinha and mostly it is words of genuine admiration.
After a long flight from India, I was exhausted, jet-lagged to say the least. However I couldn’t contain my happiness on reaching Prague airport, which is small, yet modern in many ways than one. It was early in the morning and on my way to the hotel, I realised the beautiful city begs to be discovered on foot. What with its red roofs and gold-topped spires of the city dominate its skyline, aglow throughout the day.
On day one in Prague, I decided to walk down the nearby Charles Bridge to watch the sunset. It is a busy yet fun walkway, what with the 30 baroque statues guarding the Charles Bridge, caricature corners, and souvenir sellers. It is also the oldest Prague Bridge founded by Charles IV. Next on my agenda for the day was sightseeing of the old city area. It is home to a number of castles, the most popular being the Prague castle, a national cultural monument and the symbol of more than millennial development of the Czech state. The main sightseeing area sits on either side of River Vltava, and on its left is the Prague castle. A slow float down the Vtlava River is just the thing for a romantic holiday.
The whole of Prague’s historical city centre has been recognised by UNESCO as a world cultural heritage site. Beer aficionados like me can enjoy a hearty drink, and a perfect pour of Pilsner Urquell, much like I did after a long walk from the brewery complete with their pub snacks. Next, I headed to the Old Town Square, a vibrant centre of culture. The most notable sights are the Church of Our Lady before Tyn, the Old Town Hall Tower with Astronomical Clock, and St Nicholas Church. This is also the most buzzing part of the city; sit back and soak up the atmosphere over a coffee, or a cool beer at one of the unique pavement cafés lining the square, complete with Romanesque, Baroque and Gothic style architecture. Stunning views nestled with numerous pubs, bohemian restaurants, unique shops, folklore and live music. No wonder this place is bursting at the seams with tourists all year around!
Say Prague and you can’t miss talking about jazz in the same sentence. One can walk around with strains of violins and trumpets around the streets, churches with classical concert halls, and music pouring out of its bars. I also went on a pleasant spin on the Segway tours, and because it started to rain the old town square was devoid of taxis so I got to experience an enjoyable old-timer car ride.
I decided to have dinner at the Indian Jewel restaurant in Prague, which serves traditional north Indian food. Cesky Krumlov, another Czech delight, was on my agenda for a two-day visit. With numerous fairytale castles twinkling in the distance, cobbled streets and baroque splendour aplenty, you can’t stop yourself from being swept away in the romance, grandeur and wonder of Cesky Krumlov, a small village two-and-a-half-hour away from Prague airport.
This small village tucked away in the Czech Republic has perfect panoramas, spectacular castles, attractive architecture, music, art, water sports and wonderful lager. With immensely warm, hospitable people all around, in Cesky Krumlov one can easily feel lost in time.
After earning a spot on Unesco’s World Heritage List in 1992, Cesky Krumlov has become the busiest tourist destination in the Czech Republic. I visited the village in summer, and the place looked nothing short of a theme park, complete with street performers punctuating every corner, narrow lanes and footbridges, besides people on lazy floats down the river and experiencing an authentic old-world charm.
A fellow tourist told me that the town was created around the castle, which was founded by the Lords of Krumlov or the Vítkovci family around 1253.
On my second day, I set out to explore the castle, the architecture of which is a mix of Gothic, Renaissance, and Baroque. The castle stretches over the meandering Vltava River, and I walked up walked up to the top of the Castle tower for stunning views of the medieval town. The castle museum is well worth a visit with interesting pictures and history; the baroque concert hall at the top is another must-visit. Might I add, the coffee shop at the entrance to the museum makes some great coffee and hot chocolate beverages. I also visited the famous baroque theatre, which is a splendid work of art and paintings.
For travelers or Prague residents, a one-day picnic here can be a refreshing experience. Before leaving the picturesque village, I headed to sample some authentic Czech food. Czech cuisines are influenced by the current global gastronomic trends. Czech delights include the meat-stew called goulash, bowls of traditional soup, Czech dumplings, freshwater fish, potato pancakes of sweet and salted variety, and a variety of cakes. My verdict: One mustn’t leave without trying sumptuous food at the Krčma U dwau Maryí, the fancy restaurant I tried at Cesky Krumlov with a unique classical setting by the riverside, where one can enjoyed the original medieval cuisine.
Czech people have a lot of festivals through the year; from the famous Spring Festival, the Czech Beer Festival, Folklore Festival, to the Christmas Markets, there is not a dull moment in this city of joy. Easy connectivity facilitates opportunity to explore the outer fringes and surrounding countryside, which offer their own unique charms and one-of-a-kind experiences. This spectacular place calls you back for more!
The culinary use of flowers dates back to centuries ago. Many cultures use flowers in their traditional cooking. While the influence of west Asian traders first introduced petals into cooking pots in India, today it is a blooming trend. From pansies in popsicles to mustard in sushi and lavender frosting on cupcakes, chefs today are experimenting with fragrant, flavoursome and exotic edible flowers in their menus.
Back to basics
Flowers are used in Indian cuisine nationwide. The mouth-watering rogan Josh is not reddened by tomatoes, but by ratanjyot, extracted from the cockscomb flower, locally known as mawal. Chef Abbas Bhat, executive chef, RK Sarovar Portico, Srinagar, says, “Wazwan cooking cannot be imagined without the cockscomb flower. It is the key ingredient in the much-relished signature dish of Kashmiri wazwan — aloo bukhara, rogan Josh, lahabi kebeb, and so on.”
Similarly, banana flowers are used extensively in Bengali and south Indian cooking in Tamil Nadu. These are used in deep-fried vadas or stir-fried with coconut. They are used to make a spicy dish in Bengali cuisine. Drumstick flowers are stirfried with brinjal to make sojne phul bhaja in West Bengal, where pumpkin flowers and buds are batter-fried and enjoyed as snacks. Gulkand, a rose-petal mash is used on its own, in paan or various desserts in northern and central India.
There is growing commitment and awareness in the culinary world to source ingredients from nature. Floral ingredients not only offer immense opportunities, but also add to the novelty value of dishes. Some flowers are already being eaten in their purest form, with a number of gourmet foods suppliers offering edible flowers for cooks, including products such as safflower, marigold, cornflower, hibiscus, rose, gerbera and carnation petals. Kirti Chadha, a Chandigarh-based mother, mixes flowers from her garden with lemonade and fresh juices turn them into ice-creams and popsicles for her children. Sugared or candied petals are also available to enhance premium desserts and confections, including the likes of rose, mimosa, violet and lavender. Recipes for pansy-, rose- or nasturtiumbased salads now more widely promoted. Chef Nishant Choubey, from New Delhi based Dusit Devarana, rustles up a beautiful looking and even better-tasting detox salad using lavender and Japanese honeysuckle. He says, “My inspiration behind the dish is to give a completely new look and texture by adding lavender, basil flowers and Japanese honey suckle to beetroot and goat cheese. Japanese honeysuckle is also used in Oriental medicine as it helps in bringing down the blood sugar level. It is also a natural detoxifier and cleanses the liver and kidney. Lavender is the best to boost immunity.”
Expanded flavours
In the endeavour of making the dishes look beautiful, chefs started using edible flowers, and for a long time, the roles of flowers were limited to beautification only. And so were the types of flowers that were used in kitchens. But the gradual association of chefs with botanists, chemists, and naturalists changed the way flowers were looked upon. Now flowers are used to add particular flavour and the desired texture in prepared dishes. Adding flowers to your food can be a nice way to add colour, flavour and a little adventure. Some are spicy, and some herbaceous, while others are floral and fragrant. The range is surprising. Says Naina de Bois Juzan, owner of Le Bistro Du Parc in Delhi, who adds nasturtiums to a goat cheese terrine and makes creme brulee with lavenders, “Working with flowers is fun because there is a huge bunch of flavours that a garden can offer. Right from sweet and bitter to light, peppery and citrus, there are a range of tastes that a flower can add to the dish.”
A light touch of floral essence or an infusion in a dessert, or a syrup or floral liqueur for artisanal cocktails can give an edgy accent to them. At The Hungry Monkey, in New Delhi, the heady elderflower cordial is used in a tequilabased cocktail, which tastes like heaven in the summer. As the trend picks up in India, chefs are open to experimenting with Indian origin flowers such as jasmine, marigold and hibiscus. Lolita Sarkar, creative chef and founder, Desi Deli, says, “An edible flower completes the luxe vision of any dish and imparts a multi-sensory experience to the dish. I do a Desi Brulee with roses and pistachios. The fragrance surrounds you at every bite, but the taste has a light touch that is heavenly.”
The lawns outside the spacious Dramz whiskey bar in Mehrauli are a riot of colours, with seasonal flowers and microgreens, all of which find their way to the plates churned out by Chef Pankaj Sharma. “The best part is that flowers are seasonal and are very fragile; that’s why one has to procure it from the local terrain and this adds that uniqueness and personality in the food. I feel our knowledge about flowers and its use and application is limited. The use of flowers in the kitchen is here to stay; it’s more a trend than fad.”
“Edible flowers have distinct taste, and no matter how flat the palate of the diner, it makes a difference,” says chef Ting Yan, from Yuuka, in Mumbai’s Palladium Hotel. Yen uses a mix of flowers such as fragrant marigold, tangy calendula, sweet viola and peppery nasturtium for his signature creations such as Salmon on Fire and Salmon Truffle. While these products and ideas are still restricted primarily to upscale cuisine and gourmand consumers, the flavours industry is now placing more attention on floral tastes and this will help to widen opportunities for flower concepts in the food and drinks arena.
To date, the impact of floral flavours has been most pronounced in the soft drinks market, perhaps as a spin-off from their past use in herbal teas.
More than flavours
While they can enhance the appearance and/ or flavour of finished food and drinks, the opportunities for flowers certainly do not end there. There are a lot of health benefits packed in the buds. Many of the common herb flowers, such as basil, borage, rosemary, dill, oregano and thyme have the same flavour and medicinal value as the leaves, just not as intense. And the numerous varieties of mint can be added to the edible flowers list, such as apple, orange and chocolate, add a wide array of zest and flavor, besides calming the stomach and aiding digestion. Flowers are natural plant foods, and like many plant foods in nature, often contain valuable nutrients for your health. For instance, dandelions contain numerous antioxidant properties and flavonoids, including four times the beta-carotene of broccoli, as well as lutein, cryptoxanthin and zeaxanthin. They’re also a rich source of vitamins, including folic acid, riboflavin, pyroxidine, niacin, and vitamins E and C.
Talking about the goodness of some fresh blooms, Chef Nishant Choubey says, “Fresh flowers act as an antioxidants and curb down the fatty nature of the food.
Fresh edible flowers also have anti-ageing properties, and some edible flowers have anticancer quality as well.” Chef Abbas Bhat from RK Sarovar Portico says, “Cockscomb not only adds fragrance and flavour to the dish, but also has many health benefits such as treatment for intestinal worms, blood ailments and liver and kidney issues.
Flowers are instant alleviators to anything — homes, moods, and now, even food.
If you are already looking for cover at the sight of the next red rose, teddy bear or heart-shaped balloons — thanks to all the talk of “love” — you are not alone, let me assure you.
Agreed, it’s great to love and be loved but let’s just agree on the overdose bit (or at least I presume you do). The mannequins are wearing red already; demand for red roses is going through the roof, and as if that wasn’t enough, you spot heart-shaped balloons even at traffic signals. Believe me, I have no issues with the concept of celebrating love; what strikes me as odd is that there is only one facet of love that is promoted and spoken about.
For, after all, isn’t love so much more? To me love is all-inclusive. It defines the love I feel for my father; the love one feels for a newborn when the little wonder wraps a tiny hand around your finger; the love for a stray that looks at you lovingly when you give it a pat, or the love of God that you feel around you, no matter how deep your troubles, because you know the power of universe is there with you.
And since you, dear reader, are evolved enough to know and understand all these facets of love, we bring you glimpses of the various shades of love in this edition. So, we have the talented actor Irrfan Khan on the cover. Thanks to his love for acting, he has brought us all some great cinema in the process. I our Looking Back section, we have Gerry Marin, the world-famous wildlife conservationist and wildlife researcher. Thanks to his love for wildlife, he is also India’s first National Geographic adventurer, and has been a crucial influencing power when it comes to discourses about wildlife and its conservation in India.
Adding to another flavor of love is a wonderful Platform section by our columnist Shamya Dasgupta. His piece on Hrishikesh Mukherjee does indeed take one back to the simple joys of life.
This month then, let’s celebrate love in its real essence, the pure deep love that’s all around us.
FILES REVISITED// Prime Minister Narendra Modi released the first set of 100 secret files on Netaji Subhas Chandra Bose on the birth anniversary of the legendary freedom fighter, in presence of Bose's family members. Modi released digital copies of 100 files at the National Archives of India, following the government's decision to declassify files on the freedom fighter who raised an army to fight the British and whose death in an air crash continues to be a mystery even after seven decades. The government plans to release in the public domain 25 declassified files each month. The release of the first set coincided with the 119th birth anniversary of the freedom fighter and comes months before West Bengal goes to polls. The family members of Netaji thanked the prime minister for declassifying the files. However, the files do not seem to throw up any new evidence suggesting the freedom fighter survived the plane crash in Taihoku, now in Taiwan, on August 18, 1945.
CALAMITY// A massive blizzard brought Washington, New York and other northeastern US cities to a standstill, killing at least 19 people in several states last month. Millions of residents, business owners and workers were affected; the storm was the second-biggest in New York City history. Thirteen people were killed in weather-related car crashes in Arkansas, North Carolina, Kentucky, Ohio, Tennessee and Virginia. After dumping about two feet of snow in the Washington area, the storm unexpectedly strengthened as it spun northward and slammed into the New York metropolitan area. Millions of commuters across the eastern US battled disrupted transport systems struggling to recover from the huge blizzard. Slippery pavements, crippled train networks, treacherous roads and cancelled flights were among the problems workers faced. The US government in Washington, as well as many schools and businesses throughout the region, remained shut. As the clean up began, at least 36 people have been left dead.
TERRORISM// At least 20 people were killed, including students and a professor, in an attack on the Bacha Khan University in northwest Pakistan on January 20, 2016. Attackers scaled a wall and cut through barbed wire at the university in Charsadda, about 140km from Islamabad, the capital city. Reports suggest the death toll could rise to as high as 40. All attackers were killed as the operations to clear the campus ended six hours after the attack began, leaving more than 50 people injured. Four gunmen were killed. The attackers entered the university building in the Khyber-Pakhtunkhwa province of Pakistan and opened fire at students and teachers in classrooms and hostels. One faction of the Pakistan Taliban, the Dara Adma Khel splinter group, claimed responsibility for the attack. However, the chief of the Pakistan Taliban, Fazlullah, condemned the attack in a statement, adding that those using the group’s name would be brought to justice.
The university has more than 3,000 enrolled students and was hosting an additional 600 visitors for a poetry recital on the anniversary of the death of Pashtun activist Abdul Ghaffar “Bacha” Khan. As police and soldiers rushed to the campus, the attackers traded gunfire with the troops and several explosions were heard from the area of the university. The army said the attackers were contained in two university blocks before being killed.
DEAL// India and France signed a MoU for the purchase of 36 Rafale jets. The deal, announced in April by Prime Minsiter Narendra Modi has been in limbo after negotiations hit a roadblock over price issues. The purchase of the 36 Rafale jets from France would cost India around Rs 60,000 crore. At the same time, the decision would strengthen the bilateral relations between India and France. French President Francois Hollande, who was in India as chief guest for Republic Day celebrations, told the media that negotiations over the sale of Rafale jets were on the right track. He also noted that Indo-French cooperation in defence “is part of our strategic partnership. It is based on trust, a very strong trust between both our countries.”
The purchase of jets will boost the Indian Air Force assets and provide India with a strategic edge over neighbours.
IPL// Indian captain Mahendra Singh Dhoni and Stephen Fleming are together again as captain and coach. But this time, the pair is hoping to work its magic for the Pune team in the 2016 edition of the Indian Premier League. The pair was part of Chennai Super Kings (CSK) earlier but, CSK has been banned for two years from the IPL.
Dhoni and Fleming are the most successful captain-coach pair in the history of the IPL. They led Chennai to six out of eight IPL finals of which Chennai won two. New Zealander Stephen Fleming is also thought of as one of the best cricket brains in the world, something that will be helpful for a new team trying to make its mark in the IPL. Apart from Dhoni, the Pune team also has stars such as R Ashwin, Ajinkya Rahane, Faf du Plessis and Steve Smith. Looks like a team to watch!
ENVIRONMENT// Delhi had implemented a unique plan to allow plying only even number on even number days and odd numbered cars on the other days. The plan was introduced with the aim of reducing air pollution in the national capital which is the most polluted city in the world. Has the plan worked? Data is not clear. In the first week of January, the levels of PM 2.5 were generally over 300. The safe level is 60. In the past few days, the same had dropped to below 100 and even below 60 at certain points in time in certain areas of the city.
Weather may have played a role to keep the levels of pollution high even though so many vehicles were off the road. But some experts have pointed out that peak (highest) pollution levels are not as high as they were in December. Traffic problems in Delhi, however, nearly disappeared, with fewer traffic jams occurring in those few days. The people of Delhi mostly followed the odd even rule which was unexpected.