Chennai Spice | February 16th 2013 Release
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CHENNAISPICECONTENTS
4 EVENT & EXHIBITIONSaround Chennai this week.
Rama Krishnan, CEO India, Pizza RepublicINSPIRING ENTREPRENEUR15Sharda Sriram shares her learning from a workshopHOLISTIC READING FOR CHILDREN22
Linu Paul’s Kadala Curry to soak your puttu inLINUS KITCHEN27Dr. R. Karthik on the needs that Cosmetic Surgery fills.COSmETIC SURGERy24
Sheethal Jayakrishna reminsces on how food has taken over every aspect of life.COOKIN’ IT UP28
Job Offers / Catering / Business Offers / RentalsCS FREE CLASSIFIEDS36Dr. Talat Salim replies.HAIR RAISING QUERIES32
Learn & Play with AImAART & CULTURE41Product Catalogue by Kran Shree Gem ConsultantsBARGAIN STUFF43
CHENNAI SPICE | FEBRUARY 16th 2013 | 3
EVENTS& EXHIBITIONSAROUND CHENNAI THIS wEEK.
CONNECT
CHENNAI SPICE | FEBRUARY 16th 2013 | 4
The biggest flea market cum carnival that Chennai has ever seen!Catch a celebration of arts, crafts, music, flea market, food and more at the
madras Shopping Sandhai! Catch live bands, folk performances, arts & crafts
activity center for kids and more!
A flea market by artists, designers, hobbyists etc! A bazaar cum carnival which has
something for everyone!A platform to showcase your products!
There is also a Baker’s Bazaar for the home bakers, competition for kids and
women!
Gear up Chennai for a soul filling weekend in Feb!
Express Estates, whites Road. Feb 16-17, 2013.
Interested in keeping a stall or conducting workshops or sponsorships?
mail us at madrasshoppingsandhai@gmail.com
want to just volunteer and have fun? we would love to have u on board!
Just mail us what your interests are!
Madras Shopping Sandhai Thursday,
16th & 17th FEBRUARy 12.00NOON - 8:00PmEXPRESS AVENUE, ROyAPETTAH
facebook.com/madrasshoppingsandhaiM: +91 97909 82025
Eco Alternatives and Ashivta Bistro invite you to an ‘Organic Terrace Garden Workshop’.All gardening enthusiasts keep yourself free on Sunday, Feb 17th.
By popular demand we are having our rooftop gardening workshop
once again between 4pm - 6pm at Ashvita Bistro, Chennai.
Horticulturalist mr. Harish Krishnamoorthy will tell us simple traditional
organic farming techniques that can be applied to your home garden. A
good way to learn the basics of growing your own veggies at home.
Special topics include a practical look into the usage of Panchagavyam,
Vermicompost ,Coir Pith for potting, hints on pest, disease management,
identifying and trouble shooting disorders in plants.
EVENTS& EXHIBITIONS
Organic Terrace Garden Workshop
CONNECT M: +91 9444163129
ASHVITA BISTRO, NO.11, BAwA ROAD, ALwARPET
suNday17th FEBRUARy 4.00PmAROUND CHENNAI THIS wEEK.
CHENNAI SPICE | FEBRUARY 9th 2013 | 5
S e q u e n c eup to 50% off End of Season Sale Sequence welcomes you
to their End of Season sale
upto 50% off on Designer
Salwar Kameez, Handbags
& Jewellery. Great Stuff at
even greater price!
EVENTS& EXHIBITIONS
S e q u e n c eEnd of Season Sale
CONNECT M: +91 9840080863
3, ANANDHU STREET, mAImOON mANzIL
MONday ONWards18th - 23rd FEBRUARy 11.30 - 7.00 PmAROUND CHENNAI THIS wEEK.
CHENNAI SPICE | FEBRUARY 16th 2013 | 6
facebook.com/sequence.chennai
EVENTS& EXHIBITIONSAROUND CHENNAI THIS wEEK.
CONNECT
CHENNAI SPICE | FEBRUARY 16th 2013 | 7
Melange ExhibitionExquisite Real and Fashion Jewellery, Designer Kurtis, Suits and Sarees, western
wear, Kidswear, Handbags, Footwear, Accessories, Home Decor and more!
60 master Designer’s showcasing more than 50,000 exclusive designs only at
this Exhibition. Never Before Sale.
FrEE ENTry
Melange Exhibition
TuEsday & WEdNEsday19th & 20th FEBRUARy 10.30Am - 8:30PmHyATT REGENCy, TEyNAmPET
facebook.com/MelangeExhibitionM: +91 97909 82025
EVENTS& EXHIBITIONSAROUND CHENNAI THIS wEEK.
CONNECT
CHENNAI SPICE | FEBRUARY 16th 2013 | 8
578 entertainments, a new start by an upcoming choreographer Anusha Swamy, maintaining a high profile in the field of Indian cinema presents, The Epic Show. A performance for a cause, by
the kids for the kids, creating a platform to bring out young talent of the under
privileged children, treating them no different from the others and putting them
alongside a lot of professionals from different levels of the society. Apart from this,
The Epic Show not only brings people from different aspects of life but al...so
brings together different forms of dance on the same stage.
Aerial dance, solo duet, conceptual dance etc. to be looked out for.
Promised to be m.A.D...mUSIC, ART & DANCE... A fusion like never before!
TICKET PRICES: Rs. 1000, Rs.750, Rs.500, Rs.200
GROUP DISCOUNTS AVAILABLE.
4.00 pm : Art & Craft Stalls open.Exhibition 1: By the kids with their super awesome goodies they made for you
at a very cheap rate. Exclusively for you.
Exhibition 2: wonderful shirts and t shirts and designer wear for girls at a
beautiful rate and all the clothes are imported.
All the Funds Raised Through the tickets are going towards the kids.
The Epic Show FrIday
22nd FEBRUARy 4.00Pm - 8:00PmTHE mUSIC ACADEmy
M: +91 98845 99907 / 99629 35165
Landmark Sale – Upto 70% OFF! The sale is on till the 25th of February, the Landmark sale has never before
discounts on products across all categories.
And to make this Sale even more enticing, Landmark has tied up with Axis Bank,
to offer customers an additional 10% discount on bill values over Rs 1500/-, if they
use their Axis Bank debit or credit cards, to make the payment.
This year’s sale outdoes the last year, with heavy discounts on assorted
merchandise. The highlights of the sale include: bestselling books at a starting
price of Rs. 49/-, 3 for 2 on the Top 500 new releases and bestsellers in books,
70% OFF on Graphic Novels International magazines at the Landmark price of Rs.
99/-, Upto 50% OFF on toys with great discounts on Squap, Scrabble, Pictionary,
Puzzles, and a whole range of remote controlled toys that will ensure that there’s
something for each one in the family!
EVENTS& EXHIBITIONS
Landmark Sale Upto 70% off
CONNECT facebook.com/landmarkstores
ALL LANDmARK STORES
UPTILLMONday25th FEBRUARy 10.00Am - 8:00PmAROUND CHENNAI THIS wEEK.
CHENNAI SPICE | FEBRUARY 16th 2013 | 9
It’s Exam time! Creative techniques
to stay focused; increase memory;
concentration skills. And most
importantly, Helping children take
charge
and make studies FUN! :-))
School of Success, a Chennai
based organisation that conducts
‘transformational’ programs for
children helping them take charge of
their lives at an early age, announces
its Study management Leadership.
Price: rs. 850/- per child (includes
snacks and lunch)
EVENTS& EXHIBITIONS
One Day Study Management
CONNECT facebook.com/schoolofsuccess.in
SCHOOL OF SUCCESS, R A PURAm; mAHALINGAPURAm
MONday23rd FEBRUARy 10.00Am - 4:00PmAROUND CHENNAI THIS wEEK.
CHENNAI SPICE | FEBRUARY 16th 2013 | 10
M: +91 97899 06146
EVENTS& EXHIBITIONS
MEN ARE FROM MARS...
CONNECT
TAJ COROmANDEL CHENNAI
FrIday22nd FEBRUARy 6.00Pm - 10:00PmAROUND CHENNAI THIS wEEK.
CHENNAI SPICE | FEBRUARY 16th 2013 | 11
A Seminar in Chennai John helps men and women understand, respect and appreciate their
differences in both personal and professional relationships.
His approach combines specific communication techniques with healthy,
nutritional choices that create the brain and body chemistry for lasting health,
happiness and romance.
His many books, videos, workshops and seminars provide practical insights
to effectively manage stress and improve relationships at all stages of life
and love.
M: +91 96770 77991 / 97908 75868
EVENTS& EXHIBITIONS
A Pot Full of Stories
CONNECT
VISVA VIDyA mANDIR, “LITTLE mILLENNIUm”
saTurday 23rd FEBRUARy 4.30Pm - 5:30PmAROUND CHENNAI THIS wEEK.
CHENNAI SPICE | FEBRUARY 16th 2013 | 12
A story telling session
for adults and kids by
members of Chennai
Storytelling Association.
Come get enthralled by
the stories
M: +91 98408 33953 facebook.com/TaleSpinaplatformforstories
50 Unique Designers under one
destination, presenting the finest collection
of Haut Couture, Pret wear, Indian Couture,
Designer wear, Jewelry, Accessories,
Home furnishings, other lifestyle products
and much more.
Stall bookings open.
CONNECT M: +91 88700 59294 / +91 98418 40055
CHENNAI SPICE | FEBRUARY 16th 2013 | 13
Cocktail Fashion CollezioneARINGAR ANNA ARANGAm
EVENTS& EXHIBITIONSAROUND CHENNAI THIS wEEK.
MONday6th & 7th mARCH 10.00Am - 8:00Pm
PERFORMANCES BY
AGAM, THERMAL AND A QUARTERGREY SHACK, CinC &
USHA SURESH BALAJE
5+ Acres of funAmple car parks
100+ Stalls20+ Food Stalls
EVENTS& EXHIBITIONS
Seminar for Working Women
CONNECT
HOTEL QUALITy INN SABARI
FrIday8th mARCH9.30Am - 5:30PmAROUND CHENNAI THIS wEEK.
CHENNAI SPICE | FEBRUARY 16th 2013 | 14
Woman of Worth we are glad to introduce to you the upcoming Open Program organised by
Lighthouse Leadership on 8th of march 2013, The International women’s
Day. This program is designed to make a difference in the lives of women
in the corporate world, enabling them to face challenges, achieve greater
heights & move forward successfully in their careers as well as personal lives.
Seminar Fee: 3000/- per person
M: +91 98409 40947 / 98400 60536 www.lighthouseleadership.in/events
I was accused of
trivialising cooking
through my one page
cookbooks.
INSPIrINGENTREPRENEUR
CONNECT
RAmA KRISHNANCEO India, Pizza Republic
IN CONVERSATION wITH Chennai Spice
CHENNAI SPICE FEATURE
RAMKI SAYS
Q. When did you begin your
culinary career? did you go to
culinary school? Who taught you
how to cook?
A. 15 years back, when I had to travel frequently abroad, I missed our food. Tried cooking and after a series of mishaps, finally understood getting the big picture is what matters - and details sort themselves out. Since then I’d been on a high cooking cuisines across the world. Never went to culinary school or had a formal teacher.
Q. What was your first job in the restaurant industry?
A. International Flavours & fragrances hired me as a consultant for developing a series of new flavors for Pepsico products. That was my first paid assignment. After that I’ve been consulting restos and bakeris across Chennai.
Q. When did you open your first restaurant? When you started out, what specific idea,
purpose or vision was your key driving force?
A. 6 years back, I opened a small outlet outside my friend’s place, Farm Bazaar in Ambattur called Pizza Man. That’s where it all started. Idea: Pizza making can be greatly simplified. Vision: Cut wastage, setup costs to the bone so that food becomes close to free Key driving force: The smile on a customer’s face when a ‘lifestyle’ product suddenly becomes a regular purchase!
ramkicooks.blogspot.in | facebook.com/pizzarepublic.india
CHENNAI SPICE | FEBRUARY 16th 2013 | 15
INSPIrINGENTREPRENEUR
CONNECT
RAmA KRISHNAN
IN CONVERSATION wITH Chennai Spice
CHENNAI SPICE FEATURE
ramkicooks.blogspot.in | facebook.com/pizzarepublic.india
CHENNAI SPICE | FEBRUARY 16th 2013 | 16
Q. With an abundance of Pizzerias’ in Chennai
what according to you sets Pizza republic
apart?
A. 1. Emphasis on Freshness. Everything we use is bought fresh and leftovers dumped at the end of the day. We store nothing but cheese & sausages. 2. Emphasis on decentralisation: Each store is a completely autonomous entity and prepares everything it needs from scratch. 3. Emphasis on ultra low price, Personalisation & Quality. We offer the widest range of Pizzas in town and you can create never ending combos yourself. Our prices are the lowest in the industry on a like to like basis and we’ve managed to build quality into the system, so that it becomes free and costs us nothing. The systems are so robust that most of our staff have never seen a pizza before, let alone make it. Still they turn out the finest pizzas in the city!
Q. What were the three most important things to
get your business up and running?
A. The idea. The right partners The right location
I goofed up on a lot of these while starting out and have finally managed to get it right!
Q. What do you find most challenging
as a restaurateur?
A. Training people. Everything else can be systemized, but people remain the only uncertain quantity!
Q. Do you have a favorite mantra that
keeps you inspired?
A. Change the rules of the game! In Pizza Republic we gave customers gourmet quality pizzas at throwaway prices. The next project we are working on, would take this to the next level!
Q. How do you inspire and retain
your employees? Quality manpower
shortage seems like a big threat in the
hospitality industry of late.
A. We do not recruit from the regular fast food employee pool. This has the greatest attrition. Most of our staff are first timers and they stick on longer. We also recruit physically challenged people.
CEO India, Pizza Republic
INSPIrINGENTREPRENEUR
CONNECT
RAmA KRISHNAN
IN CONVERSATION wITH Chennai Spice
CHENNAI SPICE FEATURE
ramkicooks.blogspot.in | facebook.com/pizzarepublic.india
CHENNAI SPICE | FEBRUARY 16th 2013 | 17
Q. What is your customer service philosophy?
A. If you are not awed, we do not want your money!
Q. What according to you is the biggest mistake
restaurants make?
A. Not acting on customer feedback!
Q. It isn’t just about good food then is it?
A. Nope. It is about the whole experience. Good food is just the entry token to the game.
Q. Where do you get your inspiration and ideas?
A. Mostly from customer comments and feedback. From online forums like Chennai Food Guide. And from other restos.
Q. What has been your greatest professional
success and your biggest setback?
A. I was accused of trivialising cooking through my one page cookbooks. To end this argument once and for all, I used the same principles to cook solo & from scratch, a ten course meal for 500 people, in less than 3 hours. I pulled it off.
Biggest setback: Not able to convince publishers that My One Pagers are actually cookbooks! I got them exhibited at the Frankfurt book show to rave reviews, but am still unable to find a publisher willing to take a chance on them!
Q. What are your views about food
reviewers in general and how have their
reviews influenced your business?
A. Unless the person understands food, and in particular the cuisine, the reviews just reflect their ignorance. In Pizza republic, we’d been lucky in building a groundswell of support through social media like Chennai Food Guide & Facebook.
Q. What are your views about the recent
phenomena of food bloggers and
social media? How do these elements
influence your business?
A. Social media is scary! It demands immediate solutions and can make or break a resto virtually overnight. Food bloggers are an emerging phenomenon and play a vital role in how the community perceives restos. We actively engage them.
Q. What’s your favorite dish on the
menu?
A. A day old Margherita. The truest test of a pizza is how it tastes after one day.
CEO India, Pizza Republic
INSPIrINGENTREPRENEUR
CONNECT
RAmA KRISHNAN
IN CONVERSATION wITH Chennai Spice
CHENNAI SPICE FEATURE
ramkicooks.blogspot.in | facebook.com/pizzarepublic.india
CHENNAI SPICE | FEBRUARY 16th 2013 | 18
CEO India, Pizza Republic
INSPIrINGENTREPRENEUR
CONNECT
RAmA KRISHNAN
IN CONVERSATION wITH Chennai Spice
CHENNAI SPICE FEATURE
ramkicooks.blogspot.in | facebook.com/pizzarepublic.india
CHENNAI SPICE | FEBRUARY 16th 2013 | 19
Q. What is the most popular thing on the
menu?
A. Chicken Supreme has been a top performer. The recently launched Fishwaroopam has been doing well too!
Q. What is your favorite thing to eat?
A. Anything from a cuisine I’m researching / writing about.
Q. What does family have to say about your
pet project?
A. My mom would rather have me as a 9-5 software engineer. She’s not too happy I chose cooking as a career.
Q. What makes ramki tick?
A. The belief that we can dramatically increase quality and cut costs in any food related business, by following a few key principles.
Q. Do you use eco-friendly packaging? What
else do you do to reduce your environmental
impact?
A. Yeah our boxes are bio degradable, and we use liners to prevent fat soaking into the box. Our plastic pizza covers are being replaced by degradable ones. Our seasoning sachets are made from paper and not plastic.
Q. At the end of the day, what
accomplishment makes you the most proud?
A. A good customer review makes it all worthwhile
Q. What is the one book that you recommend
as a must read, and why?
A. Harold McGee. On Food and cooking
Q. Who are the likely possible partners or
professional service providers you would
recommend every entrepreneur who would
like to step into the hospitality industry
should work with?
A. Online facilitators like Gograb.in. Delivery guys like Yo Potato. Tech facilitators like Nexmoo.
Q. What restaurant concepts/restaurateurs
do you respect in your city?
A. Themed restos like Amazon brighten up the scene. Restos which get customers involved concepts like BBQ NationRestos which actively engage the foodie community like Crimson Chakra.
Q. How do you foresee the future of food
in Chennai and what do you think are the
challenges that may arise for restaurateurs
like yourself?
A. Chennai will end up having food from across the world, with numerous specialty restaurants. More affordable veg dining options will emerge. The challenge as ever would be to manage staff, innovate constantly and listen to customer feedback!
CEO India, Pizza Republic
EVENTS& EXHIBITIONS
Chennai Adoption Drive (CAD)
CONNECT facebook.com/ChennaiAdoptionDriveM: +91 89393 11148
78/1, mCNICHOLS ROAD, CHETPET
suNday17TH FEBRUARy 10.00Am - 3:00PmAROUND CHENNAI THIS wEEK.
CHENNAI SPICE | FEBRUARY 16th 2013 | 20
EVENTS& EXHIBITIONS
Chennai Adoption Drive (CAD)
CONNECT facebook.com/ChennaiAdoptionDriveM: +91 89393 11148
78/1, mCNICHOLS ROAD, CHETPETAROUND CHENNAI THIS wEEK.
suNday17TH FEBRUARy 10.00Am - 3:00Pm
CHENNAI SPICE | FEBRUARY 16th 2013 | 21
Getting your tiny tots ready to read is quite tough but certainly
not impossible. I realised that when I attempted to initiate a
holistic approach to reading for my 4 year old son. Christmas
Vacations had commenced and my little one was growing fast.
I wanted to help him explore the world through reading. We
attended a small reading workshop at the Serangoon Public
Library in Singapore. To my surprise, my son and I thoroughly
enjoyed the workshop. We enjoyed the session so much that I
would like to share our experience with everyone.
Readers aren’t born, they are made. Desire is planted
by parents who work at it. – Jim Trelease
Parents play a very important role- Do you know that there are
six pre-reading skills (Motivation, Awareness, Narrative skills,
Phonological awareness, Letter knowledge and Vocabulary) that
children must learn in order to learn to read. Parents, play a very
important role to enhance these skills in their children. This is
because, you know your child best and therefore can find the
best and easiest method that would suit them. Do not ever force
your child to read but whenever they are in a good mood spend
time with them and make reading fun. It is never too early to help
your child develop skills that he or she needs for a lifetime of
learning.
Promote reading in your child
Read aloud- Reading aloud nurtures your children’s love of both
Holistic Reading FOr CHILDrEN
SHARDA SRIRAmFREELANCE wRITER
CHENNAI SPICE FEATURE
the written and spoken word. It also helps you bong
with your child. Choose a time every day when you
both can enjoy spending some time together. It doesn’t
matter even if it is only a few minutes, that you can
spend reading and listening to your child.
Be a Role Model- It is important to set an example for
your child. When children see their parents reading and
enjoying it, they will also be tempted to imitate their
parents and experience what they see their parents
experiencing. They will come to understand how
important and valuable reading is. I’ve always noticed
that whenever I read a book, my son comes and sits
next to me with his book and tries to read too. It may
only be for a few minutes and even if they may be
making errors, it still helps is developing their interest
for reading.
Visit Libraries and create one at home- Create your
very own mini library at home. A child is more likely
to pick up a book when there is nothing to do. Make
MAIL yOUr FEEDBACK chennaispiceletter@gmail.com
CHENNAI SPICE | FEBRUARY 16th 2013 | 22
public library visits a part of your weekly routine.
read everywhere you go
Equip yourself with books for yourself and your child whenever
you set out on any long distance journeys. This will show them
that reading is a constructive and fun way to pass time while
also learning about many interesting things.
choosing books for your child
Books are the first step into the world of reading and
storytelling. Although babies and toddlers may not be able to
read yet, you can provide your loved ones the opportunity to
be exposed to the wonderful world of books. I always prefer to
gift little ones some great books as their birthday gifts. I have
attempted to classify the kinds of books that may be most
suitable until the age of 5 years.
for birth to age two
- Books on rhymes, songs and nursery tales.
- Books with large and simple but colourful pictures.
- Books with simple text that are in large and bold print.
- Books that are small which will grab their attention and
which they can hold easily. Preferably choose the animated
character which they love eg. Mickey Mouse words books,
toy story books, Thomas and friends’ first phonics
books etc.
- Flip a flap books- a child will love to explore these at
this stage.
- Books in durable plastic or cloth materials which will help
the young ones to stimulate their senses and imagination.
for three to five years
- Books that are visually attractive.
- Books that convey experiences on their day to day routine
(e.g.- Personal Hygiene, Good and Bad manners)
- Books about exploring the world around them and simple
adventures etc.
- A book with repetition exercises encourages children to
participate. Children enjoy repetition activities of phrases
with sound and action. Adults must also actively participate
in these activities with their children.
- Let the pre schooler choose the books he or she wants to
read. Guidance from parents is necessary to determine their
preferences and reading ability.
- Select some easy books with very few words to encourage
independent reading
- Also include some legends, poems to expand their interest
areas.
rhymes Play an imPortant role
I am sure everyone remembers at least one rhyme
from their childhood if not several. I never realized
the importance of rhymes until I started to teach my
son. When a loving adult and a young child play”
Build an engine” or sing a rhyme together, many
great things happen without us realizing. The child
feels great joy and pleasure while at the same time
the adult can bring out the child inside him or her.
A child experiences the rhythm and rhyme in their
body, hears the musical notes of the song and hears
the language in a different way from adults. New
vocabulary, information about places and ideas are
introduced to children in a fun, joyful and loving
environment. Nursery rhymes which are often
bouncy, stimulates the social, emotional, physical,
intellectual and musical development in children.
That is the reason why it serves as a very important
foundation in a young child’s development.
Holistic Reading FOr CHILDrEN
SHARDA SRIRAm
CHENNAI SPICE FEATURE
MAIL yOUr FEEDBACK chennaispiceletter@gmail.com
CHENNAI SPICE | FEBRUARY 16th 2013 | 23
Cosmetic surgery, like every other medical
field has seen amazing advances in terms
of procedures and techniques. Doctors and
researchers are constantly looking at ways
to enhance the experience of patients while
working towards improving results that last
longer with minimal scarring.
Today a Cosmetic Surgeon can transform you from ‘average’
looking to ‘stunning’ by working with you to achieve it, right
from the top of your lovely head to the tips of your pretty
toes. Together, you will decide on what minor corrections you
may need to achieve your maximum beauty quotient. It could
be a little hair transplant to cover a bald spot or a small fat
transplant to fill a tiny wrinkle. With science making leaps and
bounds of progress almost every day, these are all easy and
relatively painless procedures. Liposuction sucks out those
stubborn rolls of fat that refuse to go, however much you
exercise.
Picture this normal scenario:
Boy has met girl, and both of them are ready to tie the knot of
holy matrimony. The engagement is fixed, and a wedding date
is on the cards six months after. Panic sets in.
“What if I look older than my husband on my wedding day? Am
I too fat? Is my skin bad? Will the roll of fat on my tummy show
through my saree? How can I lose it? Will exercise help? I’ll
crash diet till the wedding. But will it show on my skin?”
This is the one time in your life when you need to look your
best, as it is a new step you are both taking. For this, you need
to relax instead of getting all worked up.
Agreed. The questions are many, the doubts even more. They
are called the heebie-jeebies. The good news is that almost
every bride and groom goes through these thoughts.
Luckily, there is a solution. And it does not involve crash
dieting or depriving yourself of food. What it does involve is a
complete wedding makeover for both the bride and the groom
complete with nutrition consultations that will cleanse your
body from within to make your skin glow and your hair shine
on your special day. It will involve helping you achieve the body
Cosmetic Surgery EMErGE
TrANSFOrMEDDR. R. KARTHIK
CHENNAI SPICE FEATURE
CONTACT http://thecosmeticsurgery.org/M: +91 96000 58899
CHENNAI SPICE | FEBRUARY 16th 2013 | 24
of your dreams, too. Complete with six packs for the guys and
flat two packs for the girls.
One visit to Chennai Plastic Surgery and you could go under
the care of an entire team of experts. Talk to them, tell them
what exactly your concerns with your body (and mind) are, and
they will work on you. Inside and out. Right from the tips of
your hair to the tips of your toes.
A Cosmetic Surgeon and his accompanying team can work
towards unveiling the new you by planning ahead. Six month
before the date is a good time to begin. Choose your team with
care. Ask for referrals and have confidence in the team who
will be working towards a perfectly planned beautification plan.
Together they will consult and work to literally sculpt out the
unnecessary and bring out the inner, glowing you – so you step
into matrimony confidently, gorgeously.
Cosmetic Surgery EMErGE
TrANSFOrMEDDR. R. KARTHIK
CHENNAI SPICE FEATURE
CONTACT http://thecosmeticsurgery.org/M: +91 96000 58899
CHENNAI SPICE | FEBRUARY 16th 2013 | 25
here are some oPtions:
• Liposuction to zap the flab and help your body look
awesome on your big day. If the very thought of surgery freaks
you out, you could do it the non-surgical way using the Exilis
that targets precise fat pockets.
• Hair Fall Management and Hair Regrowth through simple
procedures.
• A small tweak to give your nose a better shape and look.
• Breast lift, breast enlargement or breast reduction.
• Lip reduction or enlargement.
• Botox, Fillers and Laser Resurfacing to remove the wrinkles
and get perfect porcelain smooth skin. Or Exilis sittings which
coax your collagen to resurface.
• Skin Lightening treatment – you could get up to two shades
fairer for your big day.
• Chemical Peeling and Derma Roller to zap out scars, fine
wrinkles, blemishes and replace it with a fresh, clean look.
• Nutrition and exercise consultations to help you keep your
body healthy and trim.
All of this can be done under the single roof of Chennai Plastic
Surgery, for this is where exerts converge. For you! You don’t
need to run from pillar to post looking for them.
Cosmetic Surgery EMErGE TrANSFOrMEDDR. R. KARTHIK
CHENNAI SPICE FEATURE
CONTACT M: +91 96000 58899
CHENNAI SPICE | FEBRUARY 16th 2013 | 26
COOK’S TIP SHEETcHITRA VISWANTHAN
CHENNAI SPICE TIPS
TIpS foR SAVouRIeS
Best savouries are made from freshly ground flours. If that is
not possible, at least buy a fresh pack in a Store where the
goods are fast moving!
Fat is added to all savouries to give crispness.
For Kai murukku , Thenkuzhal , muthusaram ( South Indian
counterpart of Chakli ) Thattai etc butter is the best choice.
For savouries with besan as the main ingredient, very hot oil
added to the ingredients gives good results.
The amount of fat is calculated thus – for every 1 kilo of the
mixed flours, 100 gms or 1/2 cup is ideal.
Use table salt and not grain salt.
For murukku , Thenkuzhal , muthusaram etc. add either jeera
or white seasame seeds.
First mix dry all flours, salt, jeera (or seasame seeds) & hing
powder, thoroughly.
Then add the fat and knead with your fingers very well to a
bread crumb consistency. This is important to incorporate
air in the mixture which accounts for crispness and uniform
texture, as well. Do not add water to the entire quantity and
knead.
Keep the oil ready for heating.
Now, take a handful of the mixture in another vessel & add
water little by little to get the correct “pressing “consistency.
Repeat this for every batch.
For Thenkuzhal, muthusaram etc. it is preferable to press
directly into the oil – but if it is difficult for you, press on a
greased plastic sheet and transfer carefully to the oil without
disturbing the shape.
Heat the oil well first and after putting the batch in it,
keep the flame medium.
when the first side is cooked, turn over.
Thereafter, turn over frequently for uniform cooking.
Remove when the oil bubbles subside completely.
Transfer to a kitchen tissue.
wait till it becomes completely cold and then transfer
to an airtight container.
INGREDIENTS2 cups black chana/kadala3 tablespoon thinly sliced coconut pieces (thenga kothu )1 onion (chopped)2 green chillies (slit)1 teaspoon red chilly powder2 tablespoon coriander powder1/2 teaspoon mustard seeds4 button onions (sliced)2 dry red chilliesA stalk of curry leaves3/4 cup grated coconut1/4 teaspoon fennel seeds2 cardamoms5 cloves1 inch piece of cinnamon stick12 whole peppercorns1 star aniseSalt to taste2-3 tablespoon coconut oil
mETHODSoak the kadala in water overnight. Cook the kadala along with the required amount of salt and water in a pressure cooker till soft. Keep aside.Heat 1 teaspoon oil in a pan and add fennel seeds, cardamoms, cloves, cinnamon stick, peppercorns and star anise. After a couple of seconds, add 1 teaspoon of sliced button onions and saute for a minute. Add the grated coconut and roast until it turns reddish brown. Remove from fire and keep aside for cooling. Grind this mix to a paste after it has cooled.Heat the remaining coconut oil in a deep bottomed pan and splut-ter mustards. Add the dry red chillies and sliced coconut pieces.
PUTTU’S KADALA CUrryLINU PAULFOOD BLOGGER
CHENNAI SPICE yUmm SERIES
Saute until they turn brown. Add the remaining button onions, sliced onions, green chillies and curry leaves. Saute till the onions turn light brown. Add red chilli and coriander powder and saute for a couple of minutes on low flame. Add the water from the cooked kadala and bring to a boil. Add the ground coconut paste and cooked kadala and mix well. Add salt if required. Cook until the gravy becomes thick. Serve hot with puttu.
CONNECT www.linuskitchen.com
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COOKIN’ IT UPSHEETHAL JAyAKRISHNA
LANGUAGE mENTOR
CHENNAI SPICE FEATUREEvery day before I left work, I was very particular about making that one phone call. No, no big suspense here. It was a call home to Mom “Amma what are we having for dinner”? Every day, without fail and without ever losing her patience even once, she would list out the items. It was a 13 km ride on my bike from work to home. But I never ever felt the distance. One reason could be that as people who have always
The first drastic change to my food habits
happened when I started cooking. When my
husband and I moved into this cute little house, I
strangely, never gave much thought to the fact
that this meant that I would now have to don the
cooks apron. I loved shopping and so trips to the
supermarket were a pleasure. I loved every bit
of the shopping experience right from choosing
the staples to other indulgences. I also looked up
recipes on the Internet avidly. Every one of them
seemed so easy to do and were purported to be
scrumptious. My “Recipes” file grew fatter every
CHENNAI SPICE | FEBRUARY 16th 2013 | 28
travelled long distances would say. “You just get used to it “. But for me, it was simply that my mind would be completely filled with visuals of the hot meal waiting for me at home. It never mattered if it was a simple dal, rice and veggies or fish curry and rice or chicken and chapattis. Just the fact, that it was a hot meal cooked by mom was enough to have me licking my lips all the way home. Words cannot express the pleasure of diving into that meal.
month. But somehow, I found that every
time I actually set out to cook, I would
call Mom and have her explain in great
detail, the recipe for HER sambar or HER
dal or HER fish curry or anything else
that I craved. I still maintain a book
which has her recipes, which I use far
more often than any other recipe. The
poor FAT RECIPE File is packed away in
some corner of some cupboard.
Despite my cooking style, collecting
recipes had become a habit. But I soon
grew a little bored of printing out recipes
from those few websites that I was
familiar with. Soon cook books started to
attract my attention. I found the cookery
section in bookstores overflowing with
books on every possible dish that was
CHENNAI SPICE | FEBRUARY 16th 2013 | 29
being cooked on planet Earth. So then in my efforts
to keep up with the rest of the world which seemed
to be cooking, every time I visited a bookstore, I left
with at least a couple of cook books. Anything with
easy recipes caught my attention. It could be Indian
Continental Chinese or Italian. But when channels like
Discovery Travel and Living started its broadcast, we
were all suddenly exposed to an even bigger variety
of cuisines that seemed very tempting. My sister and
I ardently followed the few cookery shows or food
shows that were telecast. When the
company rebranded themselves as TLC,
there was also a very exciting change
in their programmes. Most of them
seemed to be lifestyle shows with cooking
playing an important part in the show.
Suddenly we could see other cultures and
their regular lifestyles in real time. We
were used to our Indian Chefs showing
us their moves in the studio kitchens.
Now we had others like an elderly British
gentleman cooking our cuisine in our
country like as though he had been
doing it all his life. Though every time he
threw in a handful of turmeric into an
Indian dish my sister and I cringed at
what that would turn out to be!!He was
also particularly heavy handed when it
came to adding our local spices which are
generally added in pinches. Throwing in a
handful of fenugreek seeds to cook a Kerala
Beef Fry would have certainly not resulted in a
scrumptious dish!
That being said, soon every channel be it an
Indian, International or a Local City channel
had designated slots for Cooking Shows.
Besides shows which featured celebrity cooks,
regular people also found spots on a number
of shows to showcase their talent. Cooking
competitions conducted on a grand scale have
become such a hit that there are so many spin
offs of the same format in every part of the
world and pretty much telecast by every TV
channel. It seemed like food had moved out
from the kitchen and dining room to other
aspects of our lives. Everywhere people could
COOKIN’ IT UPSHEETHAL JAyAKRISHNALANGUAGE mENTOR
CHENNAI SPICE FEATURE
CHENNAI SPICE | FEBRUARY 16th 2013 | 30
be found discussing the shows in great detail.
Regular home cooks with a flair for cooking
started to have fan followings. Friends and
colleagues discussed the participants the
formats, the techniques, the ingredients
and every part of the show like their next
meals depended on it. Portly, Sourfaced,
Loudmouthed, Curt, Rude, Handsome,
Gorgeous, Ancient food show judges now had
ardent fan followings. You had to hang your
COOKIN’ IT UPSHEETHAL JAyAKRISHNALANGUAGE mENTOR
CHENNAI SPICE FEATURE head in shame if you did not know the meaning of
“Hatted” restaurants or “Michelin Stars”. Google that
right now!
Food bloggers by now had also burst onto the scene
and how. Just about everyone seemed to want to
share their talents. Here finally was a space that you
were the master of. Millions of people began blogging
in earnest and this was a boon for people like me.
Suddenly I dint have to really run to the book store
or catch a particular show on TV if I wished to try out
some exotic dish that was native to one particular
cuisine. All I had to do was Google that up and I would
have several versions of the same recipe to choose
from. It also helped that these recipes when posted
by home cooks also gave you valid tips on where
to find ingredients and substitutions for the same.
Better still was the fact that I could post queries to
these strangers and get replies in a flash. Facebook
I feel, to a great extent, helped us to easily identify
blogs suited to our taste. Also the formation of food
groups which allowed hundreds and thousands of
strangers come together helped fan the flame of their
passion for food. Believe me, if you followed a thread
of conversation in any of these food groups,
the passion and interest generated in their
discussion can convert any non-foodie to a
foodie.
Gourmet stores have played a major role in
helping us realise our food dreams. Today one
does not have to wait to travel to a particular
country to try out their cuisine or buy their local
ingredients. Just about everything is available
at your local gourmet store. I find that most
gourmet store owners are very passionate
about food themselves and are very aware of
the products that they sell. Most of them are
also very proactive in acquiring ingredients
that you require. Speaking of Gourmet stores, I
have to mention the role of our neighbourhood
Vegetable Market vendors. A morning trip to
CHENNAI SPICE | FEBRUARY 16th 2013 | 31
the market is a delight. The sight of the fresh
vegetables and greens and fruits makes
me feel like I could whip up a feast with all
of them. Ahhh wishful thinking!!! Making a
couple of dishes for the day is challenging
enough. Standing there I watched a smartly
dressed lady pick up an Avocado and ask
the vendor. “What is this?” He looked at
her and said “Avak..aedo” and I swear,
rolled his eyes as he looked away. I guess I
COOKIN’ IT UPSHEETHAL JAyAKRISHNALANGUAGE mENTOR
CHENNAI SPICE FEATURE shouldn’t be surprised at his disdain, because he is used
to selling every herb be it Rosemary, Thyme, Dill, Basil
and several other “foreign” cuisine ingredients, fresh,
looking like they had just been pulled out of the soil. Is
it any wonder then, that all of us can give any cuisine a
go in our own kitchens?
All this has contributed in a great way to what has
become a regular feature of our lifestyles today.
Dining OUT! Today we find multicuisine restaurants
don’t mean that they only serve different cuisines
from our country alone. Nor does it mean only adding
Continental and Chinese to the menu. Besides, theme
based and concept led restaurants and eateries are
popping up faster than popcorn all over the country.
The interest generated in world cuisine through the
various media in the past few years, has opened up the
mind of even the most conservative of us. The friendly
faces cooking up a storm and all the oooooohing and
aaaaaahing and rolling of the eyes, of the tasting done
at the end, has all of us ready to run out and try out
the dish at the first available opportunity. More often
than not you will find that you can start and carry on
a long conversation with a complete stranger if you
bring in food in the picture. Several Foodies
have given up great jobs to follow their food
dreams. Not just to indulge their passions but
with a definite vision of success. Their absolute
faith that today people are willing to pay any
price to satisfy their varied cravings, their
need to experiment, their quest for adventure,
keeps success well within reach. Look around
you, every day a new restaurant seems to
have popped up. But don’t be fooled as there
are several avid Foodies, working in other
industries ,who have given their companies
food related names. An interesting way to
spice up their lives…PUN INTENDED!
I am having NON stop hair fall
even after one year of delivery.
Need a remedy. Please advice.
ANSWeRHair loss after child birth is a normal phenomenon .It is nothing to get scared about or to get stressed about ,sometimes new moms are surprised to find themselves shedding more hair than usual in the first few months after giving birth, but it’s perfectly normal. And there’s no need to panic: You won’t go bald. In fact, your hair should be back to normal by your baby’s first birthday.
Few days back I had a patient in my clinic. She was so depressed and visibly worried. She started crying and mentioned Doctor I am now 3 months postpartum and all of the sudden my drain is clogged with hair. When I wash my hair I have a fistful of hair every time I put my hand through my hair. I am afraid that I will have NO HAIR left in a few weeks. I am finding hairs everywhere in the house, on me, and my son!
Does it mean that i am going bald, Dr please help.
First we have to reassure the patient that it is absolutely normal. Problem starts only when patient has severe hair loss even after 7-8 months .This is the time to see a Trichologist.
Let us first understand what the problem is:-Normally, about 85 to 95 percent of the hair on your head is growing and the other 5 to 15 percent is in a resting stage. After the resting period, this hair falls out — often while you’re brushing or shampooing it — and is replaced by new growth. An average woman sheds about 100 hairs a day.
During pregnancy, increased levels of estrogen prolong the
HAIR RAISING QUESTIONSQ&A wITHCS’s HAIR EXPERT
CHENNAI SPICE QUERIES
growing stage. There are fewer hairs in the resting stage and fewer falling out each day, so you have thicker, more luxuriant tresses.
After you give birth, your estrogen levels take a tumble and a lot more hair follicles enter the resting stage. Soon you’ll have more hair coming out in the shower or on the brush. This unusual shedding will taper off and your hair will be back to its pre-pregnancy thickness about six to 12 months after you give birth. It is not necessary that all women should notice dramatic changes in their hair during pregnancy or the postpartum period. Among those who do, it tends to be more obvious among women with longer hair.
HoW To STop HAIR loSS?
You should continue striving for a healthy diet and taking your prenatal vitamins or a daily multivitamin recommended by your doctor. Those vitamins and minerals that were good for your growing baby such as iron, B12, biotin, omega-3s and healthy proteins are also essential for healthy hair growth.
Flavonoids strengthen the little blood vessels supplying the hair follicles and make the hair roots stronger. Diet supplements are also known to assist with hair evolution. The most effective vitamin supplements are Biotin, Vitamin B complex, Vitamin C, Vitamin E, and Zinc and these are cheerfully at single’s disposal in multivitamin capsules.
MAIL US send in your hair related queries to chennaispiceletter@gmail.com
CHENNAI SPICE | FEBRUARY 16th 2013 | 32
I would suggest that you take Biotin Supplements. Biotin is recognized for promoting blood sugar stability and is an important component of nutritional health. When used daily, Biotin is a key component in maintaining healthy blood sugar and has been linked to cosmetic benefits such as reducing hair loss and repairing brittle nails. Continue your Iron and folic acid supplements.
For external application you can try to use following herbal preparations which helps to reduce your hair loss.
1. Coconut milk is among the richest source of tissue – nourishing, plant derivatives .Excellent home remedy for soft hair and regenerating dead follicles
Concoction of coconut oil mixed with half the amount of Amla oil. Add little lime juice to the mixture.
The following is very effective for scalp healing, receding hairline.
2. Dry peels of lemons and oranges can be used beneficially to stop the hair loss along with soap- nut (reetha)
Boil lemon and orange peel along with reetha and hibiscus flower. Massage the scalp with this decoction and rinse. This can be used thrice a week.
Hair pack - 2tbsp
Egg -1 full egg
Curd – 1 tbsp
Aloe vera gel -1tbsp
HAIR RAISING QUESTIONSQ&A wITHCS’s HAIR EXPERT
CHENNAI SPICE QUERIES
Almond oil (roghn-e-badam shreen) – 1tbsp
Olive oil - 1tbsp
Castor oil – 5-6 drops
Avocado – ½ ripe fruit
Herbal hair decoction - enough to make the paste.
Mix all the ingredients and make a past, apply over scalp and hair.
Leave them over for 1-1 ½ hr and then wash it off with mild shampoo.
If the problem is severe, consult a Tricologist. It is a very common problem. I see 2-3 patients with Alopecia Areata per day in my clinic .Timely treatment is very important
Above all keep your mind at peace. Though it is difficult to achieve but not impossible.
1. Meditation is a valuable tool to relax your body and calm your mind.
2. Yoga and Pranayama helps a lot in bringing down the stress levels. There by contributes in reducing the hair loss.
STAY POSITIVE: If we keep an optimistic mindset we can improve our health and physical well-being. Listen and be aware of your thoughts. Replace negative with positive thoughts for a week and see what happens.
MAIL US send in your hair related queries to chennaispiceletter@gmail.com
CHENNAI SPICE | FEBRUARY 16th 2013 | 33
dr. Talat salim is a professional Trichologist
(specializing in treatment of Hair and Scalp disorders)
She is one of the very few Trichologists in south India.
She completed her graduation from Dr. MGR Medical
University Tamil Nadu. She was awarded Gold Medal
for securing highest marks in her batch. She completed
her post-graduation (Doctor of Medicine) in alternative
medicines from Indian Board of Alternate Medicine,
Calcutta. She graduated Tricology from ‘The Trichological
Society London’ UK with highest honours. She is a
fully qualified Trichologist and Licentiate of Trichological
Society, UK.
Her unique specialism is the diagnosis, counselling and
treatment of National & International patients suffering
Scalp and Hair Diseases and Disorders like dandruff,
scalp scaling conditions, scalp itching, seborrhoeic
eczema, contact dermatitis, psoriasis, folliculitis,
pigmentation of skin and warts removal.
From her long established Sehat scalp and hair clinic in
Chennai, she has successfully researched and developed
her own products dealing exclusively with problems
associated with Hair and Scalp.
She has a wealth of expertise and experience in the
successful treatment of the many conditions that can
affect the hair and scalp.
HAIR RAISING EXPErTDR. TALAT SALIm
CHENNAI SPICE PANEL
MAIL US
USEFUL TIP SHEETHemA VASudeVAN
CHENNAI SPICE TIPS
A mINI FACIAL AT HOmE.
Step1:Cleanse your face with a cleanser or a mild
soap.
Step2:Add some mint leaves or pudina and a
spoon of lime juice to boiling water and steam
your face for ten minutes.This will open up the
pores and clean them.The dirt that clog the pores
are mainly responsible for skin damage.
Step 3:Now wash your face using an exfoliating
scrub or a home made one with curd and sugar.
Step 4:Apply a face pack that would suit your skin
and cover eyelids with cucumber slices.
Step5:Roll ice cube wrapped in cloth to close
the pores.moisturise your skin with a nourishing
moisturiser.
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CHENNAI SPICE
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ART & CULTUrEACADEmy OF INDIAN mUSIC& ARTS
CONTENT By
CHENNAI SPICE
dId yOu KNOW?The Sarangi is one of the most emotive stringed instruments we find today in the Hindusthani classical music.
It is a bowed, string instrument which originated from Gandarbha folk instruments. It is still commonly played by the Gaine or Gandarbha ethnic group. It plays an important role in Nepalese classical music tradition also. The word Sarangi is derived from two Nepali words : Saya (meaning hundred) and rang (meaning colour) hence meaning the instrument of 100 colours .Just like Violin , sārangā said to most resemble the sound of the human voice – able to imitate vocal ornaments such as gamakas (shakes) and meend (sliding movements).
Carved from a single block of tun (red cedar) wood, the sarangi has a box-like shape with three hollow chambers: pet (stomach), chaati(chest) and magaj (brain). It is usually around 2 feet (0.61 m) long and around 6 inches (150 mm) wide though it can vary as there are smaller as well as larger variant sarangis as well. There are three main playing strings and approximately 35- 37 sympathetic steel or brass strings. The neck has ivory/bone platforms on which the fingers slide to play .
But today, Sarangi enjoys the status of a solo classical instrument in hIndusthani concert scenario. Well known Sarangi players include Pt .Ram Narain, Ustad Sultan Khan , Mamman khan, Nathu Khan, Shakoor Khan, Sagiruddin Khan, Hanuman Prasad Mishra, Abdul Lateef Khan, Ustad Sabri Khan etc. Sarangi is also widely used in film music industry.
The Academy of Indian Music & Arts
(AIMA),founded in 1984 by the legendary
musician Padma Bhushan Dr. T.V.
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CHENNAI SPICE | FEBRUARY 16th 2013 | 37
ART & CULTUrEACADEmy OF INDIAN mUSIC& ARTS
CONTENT By
CHENNAI SPICE
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Across
1. Sarangi is this kind of instrument.
3. Author of the tamil epic Silappathiakaram.
4. The Tamizh name for raga.
6. The great musician tansen adorned the court of thisEmperor.
7. The bow of a violin is made of this animal's hair.
9. Kuchipudi is the official dance form of this state ofIndia.
Down
1. Vande matharam was composed by him.
2. Saxophone is a this kind instrument.
5. The descenT of a musical scale is called.
8. One who plays a veena is called this.
AIMA 2
AImA CULTUrE
QUIz 0002
CHENNAI SPICE | FEBRUARY 16th 2013 | 38
Across
1. Sarangi is this kind of instrument.
3. Author of the tamil epic Silappathiakaram.
4. The Tamizh name for raga.
6. The great musician tansen adorned the court of thisEmperor.
7. The bow of a violin is made of this animal's hair.
9. Kuchipudi is the official dance form of this state ofIndia.
Down
1. Vande matharam was composed by him.
2. Saxophone is a this kind instrument.
5. The descenT of a musical scale is called.
8. One who plays a veena is called this.
AIMA 2
Across
1. Sarangi is this kind of instrument.
3. Author of the tamil epic Silappathiakaram.
4. The Tamizh name for raga.
6. The great musician tansen adorned the court of thisEmperor.
7. The bow of a violin is made of this animal's hair.
9. Kuchipudi is the official dance form of this state ofIndia.
Down
1. Vande matharam was composed by him.
2. Saxophone is a this kind instrument.
5. The descenT of a musical scale is called.
8. One who plays a veena is called this.
AIMA 2
AImA CULTUrE QUIz 0001
wINNERCONGrATULATIONS
Deepak raghuraman
email the answers to
chennaispiceletter@gmail.com
The winner will be announced
in the next issue.
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