CHENNAI SPICE | MARCH 2nd 2013

CHENNAI SPICE | MARCH 2nd 2013 | 1



CHENNAISPICECONTENTS

4 ROMANCE YOUR SOULwith Regina.

5 EVENT & EXHIBITIONSaround Chennai this week.

Krishna Chidambaresh the co-founder of Yo! PotatoINSPIRING ENTREPRENEUR13Dr. R. KarthikANTI GRAVITY19Runner-up Master Chef India-Season IITETE-A-TETE WITH SHAZIA KHAN22Dr.Talat Salim provides solutions for every day hair nightmares.HAIR NIGHTMARE26Rama Krishnan, CEO, Pizza Republic researches.ETHNIC CUISINES OF INDIA29Shrimp Pasta By Linu PaulYUMM SERIES31Payasams and Kheers by Chitra ViswanthanDESERT DELIGHTS32From outstanding collections by JayporeMUST HAVES!33

by Tarot Reader Pinky WEEKLY PREDICTIONS39Learn & Play with AIMAART & CULTURE36


Who do you most love? Whose face appears in answer to this question?Is it your husband or wife, a girlfriend,

boyfriend, or par tner?Is it your daughter, son, mother, father, a grandchild, best friend, or a beloved pet? Is

it the higher power of your belief? Regardless who causes your affection to swell, a truth to engrave upon

your hear t about love is this:To love others well, you must love yourself most.

A fantasy causing us to suffer is the idea you and I are capable of suddenly becoming something

we are not. If you are uncooperative and self-centered, it is not possible to instantaneously change into a

cooperative and altruistic person when you meet Mr. or M s. Right. If you do not value your body, your time,

your individuality, being the best person possible, and being financially responsible, you are not prepared to

suppor t these values being the healthiest for those you care about.

Love is more than a concept or the expression of emotion. Love is the state of living aligned with your

soul. Loving yourself and others is consistently expressing the positive behaviors of your highest wisdom and

most radiant beauty. To show love, both to yourself and to others, you behave in forgiving and encouraging

ways. To love is to be patient, honest, and enduring. To love is to give the best of you. To give your best

requires remaining aligned with your hear t, because it is only possible to give to others what is already a real

par t of you.

The next time you are asked who you love most, see your own smiling face.When you love

yourself most you want to be your best, because the best of you is the only par t wor th sharing in your

name as LOVE.

ROMANCEYOUR SOULWITH REGINA

SESSION - II

Regina Victoria Cates, a transformational author and positivity junkie, inspires tens of thousands of people every day to live lives of limitless possibility. Through her Los Angeles–based company, Romancing Your Soul, she guides people to lead with their hearts. Now with the debut of her first book, Lead with Your Heart: Create Deep Relationships, Avoid Problems, and Make Life Easier, Regina is reaching out to a wider audience.

CONNECT facebook.com/romancingyoursoul


Artists come together for education scholarshipsArt + Design is organising a exhibition and sale of emerging women

artists in Chennai called Framed.

10 artists’ work has been carefully curated to form a melange of

contemporary art on canvas and installations.

All artists are donating 50% of the sale to a scholarship fund for

educating women and girls at leading institutions in India.

The artists selected are

Anupama Surender

Bindhumalini Narayanaswamy (Bindhu)

Ketaki Pimplekare

Lekha Washington

Oorna Datta

Priya Krishnan

Sandhya Gopinath

Srivi Kalyan

Sandhya Rao

Subhiksha Rangarajan (Susha)

Launch: 2nd Evening - 6.30 pm

EVENTS& EXHIBITIONS Framed

CONNECT

ASHVITA, DR. RADHAKRISHNAN SALAI

SATURDAY 2nd - 12th MARCH10.00AM - 9.00 PMAROUND CHENNAI THIS WEEK.

facebook.com/events/424264340982616M: +91 44 4210 9990


Creativity plus Electronics joins hands with Littlebits, a

new age magnetic electronic circuits.

No wires. No soldering. Just snap together different

pieces and make your own creative electronic

projects! In this week, kids would be learning how to

make their Flickering lanterns and Flickering Post-it

homes. This is open to kids above 8 years of age.

Kids must come with their parents.

Fee - Rs 150 per child (for non Bambaram members.

Its free for Bambaram members)

EVENTS& EXHIBITIONS

Flickering Lanterns with Little Bits

CONNECT M: +91 99623 87624

Bambaram Toy Library, No.81, ValluvarKottam High Road, Nungambakkam

SUNDAY3rd MARCH12:00PM - 5:00 PM.

AROUND CHENNAI THIS WEEK.

facebook.com/events/486040884789969


EVENTS& EXHIBITIONS

Performance by The Tetseo Sisters

CONNECT

136.1 YOGA STUDIO, 329 TTK ROAD

FRIDAY7th MARCH6:30 PMAROUND CHENNAI THIS WEEK.

At 136.1 Yoga Studio - yoga with a twist, we are having the lovely Tetseo Sisters performing at our studio live. The Tetseo Sisters Mütsevelü (Mercy), Azine (Azi), Kuvelü (Kuku) and

Alüne (Lulu) live in Kohima, the capital of Nagaland, and belong to the

Chakhesang Naga tribe, one of the major Naga tribes.

They sing in Chokri, the dialect of the region around Phek. They are

also been known as the cultural ambassadors of the North East and

have travelled to various parts of the country to perform.

Some notable appearances include- the North East Trade

Opportunities Summit in Bangkok, Thailand in 2008 and again the

Handshake Concert in Bangkok in 2012; Queen Baton’s Rally for

the Commonwealth Games 2010 at Touphema, Nagaland and HRH

Prince Andrew’s visit to Kohima commemorating the Diamond Jubilee

of Elizabeth II on May 1, 2012.

M: +91 44 4234 7865 facebook.com/136point1


Celebrate women’s day with Master chef India season 2 runner up Chef Shazia khan! A one of its kind culinary workshop!

Relive her journey as she whips up

FUSION CUISINE WITH INGREDIENTS FROM

YOUR KITCHEN!! Talk ! Interact! learn!

A fun filled day! Lots of prizes to be won!

Stand-up comedy! Gift vouchers for every

participant! Buffet lunch!

HURRY limited seats!

EVENTS& EXHIBITIONS

Make me a Master Cook

CONNECT

RADISSON BLU, EGMORE

SATURDAY 9th MARCH10.00AMAROUND CHENNAI THIS WEEK.

M: +91 99625 87884


EVENTS& EXHIBITIONS

Seminar for Working Women

CONNECT

HOTEL QUALITY INN SABARI

FRIDAY8th MARCH9.30AM - 5:30PMAROUND CHENNAI THIS WEEK.

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


EVENTS& EXHIBITIONS

Breakfree @ Ashvita

CONNECT

ASHVITA, DR. RADHAKRISHNAN SALAI, MYLAPORE

SATURDAY 9th MARCH12.00PM - 3:30PMAROUND CHENNAI THIS WEEK.

T: (044) 4210 9990 facebook.com/events/443804355689740/permalink/443804359023073/

A workshop for people to orient themselves towards self-help with

KirthiJayakumar: Lawyer (International Law and Human Rights and

Arbitration), Writer, Researcher

Head to our workshop and help yourself.

Be yourself: Love Yourself: Let go of your fears

Workshop Curriculum:Self-Help:

PART I: 1 Hour

- Be Yourself: Breaking out of your Wrong Rituals:

- Love Yourself

PART II: 1 hour

- Letting Go

- Shake off your fears

- Using Writing Therapy to make the above two happen


EVENTS& EXHIBITIONS

WOW MOMS 2013

CONNECT facebook.com/events/267640323369564

ACCORD METROPOLITAN, T.NAGAR

SATURDAY 9th MARCH9.00AM - 5:00PMAROUND CHENNAI THIS WEEK.

One Day Leadership Conference Exclusively for Moms. A joint initiative by School of Success & SAM Global.School of Success, a Chennai-based leadership education organization, in association with

SAM Global, a volunteer movement promoting Science, Arts & Management jointly come

together to offer a first of its kind leadership conference only for moms this March 9, 2013 at

Accord Metropolitan, T Nagar, Chennai. The day conference will be a ticketed event and is

priced at Rs. 5000.00 per participant.

There are many firsts to this initiative:

1. For the first time ever, here’s a conference focused on moms - people who dedicate

themselves to shape tomorrow’s leaders.

2. The key highlight of the conference will be 12 power packed speakers, all of whom are

women achievers, purpose driven professionals & passionate individuals representing from

the fields of health and wellness, training, theatre, corporate, education. Parenting experts

from overseas will also be joining

3. Over 400 participants, all women, will be participating in this leadership education

program.

4. The quality of the content and the theme is focused around “enabling moms to take

charge of their little ones”.

5. Only exclusive platform for imparting value education to working mothers, home makers,

professional mothers to learn, share and lead

M: +91 97899-06146


CONNECT T: 044 - 4234 7865

Shivaratri celebration136.1 YOGA STUDIO, 329 TTKROAD,ALWARPET

EVENTS& EXHIBITIONSAROUND CHENNAI THIS WEEK.

SUNDAY10th MARCH 10.30PM

136.1 andAalaap jointly usher in Shivarathri with a unique coming together of songs and stories.

VR Devika, a mythology expert and a fascinating storyteller will share stage space with a young,

superbly talented Sushma Somasekharan, a Carnatic vocalist, and together they will extol and

express the mystic power and glory of lord Shiva through songs and stories.

V. R. Devika, Founder and Managing trustee of The Aseema Trust, a nonprofit organization for linking

traditional performing arts and education and Mahatma Gandhi for schools, is a well-known cultural

activist who has a passion for performing arts and education. She is a former school teacher, did her

PhD thesis on “Gandhian communication for transformation: Philosophical issues and dimensions”

and a Bharathanatyam dancer. She is on the world Gandhi speakers’ network and spins regularly on

the Charkha and is a well-known storyteller.

Among the new and many voices in the world of Carnatic music now, Sushma Somasekharan’s is

a voice that embodies talent, intellect and emotion. For the last four years, Sushma, who was born

and raised in Singapore, has made Chennai, the ‘Mecca’ of Carnatic music, her home. An alumnus

of the Singapore Fine Arts Society (SIFAS), Sushma was initiated into music by a host of gurus –

Shantha Subramanian, LeelavatiGopalkrishnan, PadmavatiNagarjan and Padmalingam. Since her

stint in Chennai, her music is being honed by LalithaSivakumar, who has a rich musical lineage –

she is the daughter of the late Palaghat Mani Iyer and the daughter-in-law of D K Pattamal. Sushma

is also trained to play the violin, Carnatic style.


IN CONVERSATION WITH Chennai Spice

INSPIRINGENTREPRENEURKRISHNA CHIDAMBARESHCo-Founder, Yo! Potato

CHENNAI SPICE FEATURE

Krishna SAYS

CONNECT http://www.yopotato.com | https://www.facebook.com/yopotato

Q. When and where did you begin your career?A. I passed out of Engineering in 2001. My restless stints from there continued for about 3 years during which I changed 8 jobs. Post that, I partnered with my high school buddy, Showkath Jamal who was then a practicing lawyer. We further teamed up with Pavan Kumar and Jose Victor both of whom were our great friends since high school, to start an outsourcing consulting firm. We then tried our hands on an online DVD rental platform but decided not to, after we found the eco system isn’t developed enough to support the idea. We did quite a few crazy things before we got hungry and started Yo! Potato.

Q. Who or what was the inspiration behind starting ‘Yo! Potato?’A. It’s quintessential ‘epiphany’. I never knew a month before Yo! Potato that I was gonna do it. None of us did. We see problems everyday but we are so used to it that we stop recognizing it as a problem. That’s how we cope up with life. And then there are these moments when you are momentarily disillusioned and you recognize a problem that can be solved, by you. And then if you are lucky you get someone who shares the same dream.

“It’s better to try something

spectacular and fail than to try something

simple and stupid and fail.”

Krishna Chidambaresh the co-founder of Yo! Potato, a food delivery service that lets people order food from any restaurant they want.


Q. How did you go about making a workable delivery processes?A. Pavan, my cofounder is an exceptional tactical Operations specialist. Not to make him sound like someone from CIA but he’s that kind of a guy – Very meticulous and methodical. He’s been behind making sure the show runs smooth!

Q. What specific media did you use to market your service during launch and thereafter?A. Over 90% of our customers hear about us through a friend. We don’t do anything in the name of ‘Marketing’. In fact, we don’t even update our Facebook or twitter status every day like many experts recommend. We don’t think that’s necessary. We just keep ourselves scarce, useful, funny and be there when people most need us. And then they bring their friends to party!

Q. What were the three most important things under consideration to get your business up and running? A. Who is gonna ride? Who is gonna take the calls? Who’s got some money?! Seriously, we just put up a landing page in a day, delegated ourselves the roles and launched the service. We had no money and we still don’t. It’s fun how good things gather support!

Q. How does your business model work?A. We let our customers order food from ANY restaurant they want. Even from multiple restaurants

and we deliver the food using our own delivery team. Customers pay Rs 80/delivery.

Q. How do you generate profitable customers for your business?A. Word Of Mouth! Some like our concept, Some like our name, Some our logo, Some our newsletters, Some our Facebook or twitter updates but mostly people who enjoy something fun and are eager to share it with their friends!

Q. What is your customer service philosophy? A. We want to keep them ‘surprised’, always. We would relentlessly learn about them, know them so they can depend on us to take care of them, even when they are not sure what they need.

Q. What according to you is your USP when restaurants themselves provide home delivery?A. It’s tough out there. We call restaurants every day and we know it’s sometimes very tough just to get someone to talk to you or someone who gets it. Many small restaurants don’t have the necessary training to handle customer service and that’s going to make a few people’s dinner a little unpleasant. Fine dining is about making every bit of the





Founders-Pavan Kumar(left), Krishna Chidambaresh (middle), Showkath Jamal (Right)


we learn to understand the patterns, the better we get at managing it. So, our systems will continue to learn the patterns and will continue to get better with more time and data.

Q. If I have an issues with the quality of the food delivered, with whom does the responsibility of the quality of the food lie with, the restaurant or with ‘Yo!Potato’? A. This one is on the restaurant. We take no responsibility for the quality of the food. Our job is to get to our customer exactly what they ask for and do a good job at it. But, we will do everything we can to recommend great dishes to our customers and try and give them the best experience we possibly can.

Q. Ordering from ‘Yo!Potato’ implies adding middlemen to the home delivery service which most restaurants do not charge for. Does that mean an added cost for the food I want?A. Yes. But, our customers value other things more importantly. For instance, No one lets them order food from ANY restaurant. No one stops them from ordering just one plain sandwich; No one gets them a cup of Cappuccino from CCD along with their Veg delight from Subway. Those tiny little wants that’s almost invisible and not paid attention to, We try to take care of them and people loves anyone who does that for them!

process simple and pleasurable. Not just great food. Yo! Potato gives back to the consumer the sense of limitless choices, freedom and comfort that they are being treated like ‘customers’ at last. That’s unmatched. Our customers would agree.

Q. How do you ensure a quick delivery? Do the restaurants have to be in close proximity to the place of delivery?A. Our delivery radius is much larger and the challenges can give you sleepless nights. The most important part is staffing. If you staff right and have mistake proofed processes, you can usually do a good job. We are also equipped with tools that help us predict our daily call flow and staffing recommendations. All of that helps. But there are times when the traffic peaks out and the restaurants take forever or we just have too many orders than we expected that you don’t control. The faster

For a long time, I have been taught that Chennai is a very conservative market. That’s probably true. The reason though if you ask me, is not because people won’t spend. It’s just that there are not too many products that make them spend. When people see value, they buy.

Q. What has been the most difficult situation with a customer you have had to deal with and what did you do?A. Getting abusive mails from a bunch of Medicos has been the one. These guys are amazing. They are young medical students from a slightly far off place in Chennai. They




CHENNAI SPICE FEATURE “I am being tolerated

by my Mom who is

a Veena vidhwan

and my Sister who is

in Dubai and got conned for

investments. I practically live

with Rachel, my dog.”



want our service so badly that they sometimes send us abusive mails! We get calls from them and we explain them our constraints and share the hope that we’ll be there soon but they can be very persistent. We found that situation especially hard to deal with because it breaks our heart that we are not able to just move everywhere faster because of capital limitations.

Q. What marketing development methods have you used and which have proven the most effective in your experience?A. Nothing beats the ‘Word’ from your customer! We are flattered by the kind of viral attention we have received!

Q. Do you plan to expand further with the franchising model or setting up own centres?A. We would continue to build our systems, make them robust and when we feel we have

everything in place to ensure consistent delightful experience for our customers, we would begin to explore franchising options. That will free us up to pursue other awesome features and services for our customers.

Q. How will the quality of service be maintained?A. Net Promoter Score (NPS) is very popular among the technology giants like Apple, Google, etc to track customer satisfaction. NPS has been the best predictor of growth and its not surprising almost all cutting edge companies track it to see how much growth they can expect using the NPS score. It has been given the causative power towards the growth of the company. Companies with NPS over 30 are considered to be on fast growth path. Our NPS scores are in the range of 60-80 which is amazing and is probably so because of our size. The key is to track NPS on every unit possible as we scale with franchises too. That is the metric we will build the company around with.

Q. With three entrepreneur partners at the helm, how do you maintain peace? How do you divide the responsibilities?A. It’s just Pavan and me currently. Pavan takes

care of Operations. I take care of the rest. We have years of experience doing business together so we know when we are about to bite each other.

Q. What role does leadership play for an entrepreneur? How have you demonstrated this with your team?A. “Leadership is about knowing where we are going and having the capabilities, temperament and intelligence to maneuver the ship to the shore. It’s about how far you can see and tell the rest what’s coming” I think I’m pretty good at it but that also comes with a million flaws. For instance, I’m more abstract. I spend a lot of time ‘thinking’ and mentally chiseling the business model and making an art out of it but I am navigationally challenged. I am plain stupid

with routes and such. That makes me humble enough to seek experts and bring them on to build the company. I think that’s important too. Knowing when and who to take help from and knowing when you shouldn’t is a key trait.

Q. Who are the likely possible partners or professional service providers you would recommend every entrepreneur who would like to step into





your industry should work with?A. Kickofflabs – They help you get setup in 10 minutes, for landing pages.

Q. Tell us about a time when the going got really tough.A. There was a time when we ran out of money and got thrown out of the office. My riders used to work from the parking lot and my order takes worked from another employee’s house. We had zero attrition. We lived that way for 3 complete months before we managed to find a home, however momentarily.

Q. Looking back, what’s one thing you would do differently?

I wouldn’t assume ‘Investors’ are ‘entrepreneurs’ because most of them are not. But, thanks to that ignorance or we wouldn’t have been foolish to start Yo! Potato.

Q. If you could offer a first-time entrepreneur with an innovative business idea only one piece of advice, what would it be?A. Most startups fail. It’s better to try something spectacular and fail than to try something simple and stupid and fail. Dream big but when you think you are in bad business, you must be strong enough to let go of it. But, If you think you are in the right business, you should be strong enough to see it through, because it ain’t easy! Q. What creative things do you do to develop a likeable company culture?A. An environment is mostly created by the ‘purpose’. If your customers are excited, so will your employees be. That enthusiasm spills over and makes for a great culture. Doing boring businesses will find it incredibly hard to excite their employees despite rewards. We aim at being the most innovative company that will keep its audience constantly excited.

Q. How do you think being an entrepreneur has turned you into a better person? A. It has made me a deeper person for sure. The sudden highs and lows of fortunes makes you dizzy at times but when it settles you realize they really don’t mean much. It teaches you to enjoy the

journey more than the reward. The troubles you get into makes you stronger for you fight for what you believe in. There’s joy in it. It has taught me to dream big, respect my strengths and follow my passion. It has made me ready to innovate.





People instrumental to Yo! Potato. Right to Left - Krishna (Cofounder), Pavan (cofounder), Showkath Jamal (cofounder), Madhumathi Ravi (person behindthe name and logo of Yo! Potato), Jose Victor (Marketing advisor)


Product Launch

CHENNAI SPICE

CONNECT www.landmarkonthenet.com

Landmark brings Hape eco toys to IndiaHape eco toys available exclusively at Landmark stores!

Landmark brings to you Hape eco toys, one of the world’s largest producers of toys made from sustainable materials. Hape eco toys are exclusively available at Landmark. They are not just creatively designed but are also eco-friendly. Hape toys are specifically designed for children. Each product is developed to enhance a child’s developmental skills.

Mr. Rajaram, Head – Toys division says, “We are extremely proud to be associated with Hape Toys and also exclusively retail their eco toys at Landmark stores. With this addition, we are happy to bring to our eco conscious parents and customers a new product offering from Hape eco toys.”

Mr. Peter Handstein, CEO Hape Toys says, “This is our first footprint into India for HAPE ECO TOYS and we very excited to retail at Landmark stores. Our toys are created to inspire play, learning, and exploration of the world we live in; through responsible business practices we aspire to leave the world in a better condition than when we received it. Hape toys are designed first and foremost for children. Hape eco toys are exclusively available at Landmark at this moment.”

Hape eco toys are developed to enhance a child’s developmental skills. Neither language, nor culture, nor gender impedes the intuitive play patterns. What children see as fun, parents and educators recognize as age-appropriate learning basics; social, sensory, physical, and emotional skills. Using natural materials, water-based paints, and strict quality and safety standards make every Hape toy an investment kids will love and parents can trust.

Hape eco toys are manufactured and designed for zero environmental impact. These toys will be exclusively available at Landmark, across all outlets in India. The price range for the toys start from Rs. 109/- to 1031/-

About Hape Toys

Hape Toys is one of the world’s largest producers of toys made from sustainable materials. Hape toys are both creatively designed and eco-friendly. Neither culture, nor language, nor gender inhibits the intuitive process of play. All of the products meet, and more often, exceed the strictest international standards for quality and safety. But behind the innovative designs and meticulous quality lies the even stronger ethos of Hape.


Don’t you sometimes dream of wishing gravity away?

Especially where your body is concerned?

Recently, I saw this little status update on facebook. It

said:

Dear gravity,

Have some respect. I am the largest organ in ANY

body. You don’t have to pull so hard to wrinkle and

disfigure me.

Skin.

Of course when I first saw it, I laughed. Then I began

thinking. Yes. It is the truth. The skin is indeed the

largest organ in the body and is prone to sagging over

the years, and is the only thing that gives a person’s

age away. Except for the grey hair. But even that can

be coloured.

While some of you wouldn’t mind growing old

gracefully, some others want to fight for the tight skin of their youth.

There’s news. Any part of the body can be ‘lifted’.Skin can be tightened

and fat removed or implants inserted.

Most in demand today are facelifts, tummy tucks and breast

argumentation and reduction surgeries. While all of them produce

results, they do have their shortfalls. The main one being they fall under

the category of ‘surgery’ and need to be performed under general

anaesthesia. Remember before you embark on any surgical procedure,

you need to be reasonably healthy with your blood sugars must be

well within control. Your surgeon will insist you undergo a battery of

tests so that he is sure your body is in enough shape to respond to the

anaesthesia and following surgery.

The whaT and how of a facelifT

Over the years, skin loosens. Like an ill fitting garment, creases begin

appearing. The most noticeable areas are:

• The forehead

• Below the lower eyelids

• Creases from the nose to the mouth – also known

as laugh lines

• Crow’s feet besides the eyes

• Double chins due to sagging skin

CONTACT http://thecosmeticsurgery.org/M: +91 96000 58899

DR. R. KARTHIK


ANTI GRAVITY


• Fat displacement, thinning of the face and changing

skin texture

These changes are bothersome. Naturally!The first thing

that comes to anybody’s mind is surgery. A facelift, more

specifically.

Rhytidectomies or facelifts as they arecalled in medicalese, are

definitely an option. They are done under general anaesthesia,

and take their time to show results. Interestingly, Caucasian

skin has a distinct advantagevis a vis facelifts. Relatively thin

Caucasianskin produces smaller amounts of collagen, and this

is to their advantage. When they heal from surgery, the scars

are almost invisible.

The Indian skin, however, is not so scar friendly. A facelift will

leave visible scars for all to see. If you watch carefully, you will

notice some celebrities trying to hide their scars with their hair.

Now you will know exactly why.

Another misconception people have is that a face lift is an age

reverser. It is not. It could make you look younger, but it can

never bring back the‘you’ of, say, 20 years ago. But what it can

do is iron out those creases, lift eyelids and remove the double

chin. Neaten you up, while making you look and feel better.

Typically results take six months to show, given that the

incision marks fade away. The procedure also helps maintain

a youthful look and has the advantage of lasting results.

Sometimes, even up to five years later, patients who have

undergone a facelift look as good as they did after the swelling

disappeared and results of the procedure first showed up. The

secret to their success is efficient skin care.Using a suitable

sun screen protects the skin from the onslaught of those cruel

UV rays.

The Tummy Tuck:

Age, yoyo weight loss and weight gain, coupled with gravity

work on fattening and bulging the tummy. Often, in women,

pregnancy and childbirth leaves its mark in more ways than

one and the biggest tell tale sign is the abdomen.

In medical terms, Abdominplasty is the word for a tummy tuck.

It involves cutting the stomach below the panty line, removing

fat and trimming all excess skin. Result - flat abs with a few

hitches:

• A tummy tuck has to be performed under

general anaesthesia

• The incision scar remains

• Your navel will have to be repositioned

The results in a job well done are marvellous, though.


DR. R. KARTHIK


ANTI GRAVITY

EXILIS MACHINE


Surgical faT reducTion in oTher parTS

of The body:

Sometimes, people lose a lot of weight all over due to dieting

and exercise. While it is a good thing, weight loss means loose

skin that sags and hangs around looking decidedly unsightly.

Alternate options:

If it is skin tightening you need, several non surgical

alternatives are available. Most effective is the Radio

Frequency method. During this procedure, highly sophisticated

machines like Exilis targets particular pockets where fat

reduction and skin tightening is needed. It is perfect for the

Indian skin, leaving no scars or tampering with the natural

expression of the person. The biggest advantage being that

there is barely any waiting time, and it can used in any part of

the body.

Rapid advances in the medical technology have seen some

amazing developments. Soon, a time will come when little or

no surgery will produce as good or maybe even better results.

It is a time when individuals can be as attractive as they

possibly can.

DR. R. KARTHIK



ANTI GRAVITY

EXILIS MACHINE

Before After

Before After

Before After


SHAzIA KHAN

RUNNER-UP MASTER CHEF INDIA-SEASON II

TETE-A-TETE WITH

CONNECT

Q What’s your culinary history? How did you get into cooking?

A My earliest memories of cooking and food are of seeing fantastic cooks like my grand mom, mom and my late father, who not only cooked fabulous food but were great hosts too. I have had no formal training in cooking. I never thought a hobby that started off as a kid would turn into my greatest passion. I literally jumped from a cradle into a frying pan. As a kid I remember my first dish was custard with fruits at the age of 9.I married into a wonderful family, where there was constant movement of friends and relatives, I found myself spending a lot of time in the kitchen, trying new recipes and fishing for compliments. Later cook-ing for my Kids got me experimenting international cuisines. Learning from recipe books, cookery shows on tv, trail and error. Motivation from family and friends, encouraged me to move on with my food journey.

Q How did you end up finding out about the show? What’s made you want to try out for MasterChef?

A I have been a big fan of MasterChef Australia. When MC India season 1 started, I was watching the show with my kids, when they hit

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upon the idea that I should give it a shot in the next season. My family and friends always felt I was a great cook. At first the whole idea seemed far-fetched to me. How was I, someone who cooked for family and friends, for pure joy of cooking and serving to see happy faces, compete on a large platform? Ultimately the confidence and faith my family and friends had in me, propelled me to take the plunge and I decided MasterChef would be the best platform because this is what I was passionate about, it came naturally to me. Also I had no fears or expectations from the show. I was there for the love of cooking, for the excitement and the learning that was to come out.

Q Who has been your consistent inspiration in cook-ing?

A My mother- in- law has been my biggest inspiration. In her, I found my mentor and guide, who groomed me in the ways of life and the Kitchen!!

Q What was the audition experience like? Was it nerve wracking meeting the judges?What was it like working with all the time constraints of the challenges and food ingredients given to you?

A I auditioned from Delhi, when I reached the venue I was shocked to see so many thousands of people. After hours of waiting and a series of rounds I made it to the top 50.When I met the judges for the first time I was super excited, as I had only seen them on tv. I was very nervous when they tasted my first dish at the boot camp. Luckily they all had good things to say about the dish, and had a lot of expectations from me, this had me smiling all the way through.It was a complete different experience; many of the ingredi-ents were new to me, which I was cooking for the first time. Constantly being reminded of the clock ticking away was also very exciting and nerve wracking.

Q What was your favorite challenge or Pressure Test of the season you took part in?

A I believe that when we face challenges in life, which are far beyond our own imagination, it’s an opportunity to build on our faith and inner strength. Hence every chal-lenge on the show was a great opportunity for me which I faced with a smile, focus and hard work which resulted in a lot of learning and discovering me.Still my all-time favorite was the 20 -20 task in which Harbajan Singh had come...I won the flavour- e - azam badge in this task.

Q What’s the biggest thing you took away from the whole MasterChef experience?

A My journey through Master Chef-2 was one of self-dis-covery and self-realization. I discovered hidden talents and potential that I never knew existed and would have never surfaced if MC had not provided me with this life altering experience. I learnt to handle extreme pressure, to maintain my cool at all circumstances. I discovered that my creative instincts multiplied manifold in trying situations. I dared to be innovative, took decisions in seconds. I also realized the strength that comes from being extremely focused. I dreamt,

SHAzIA KHAN


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visualized and worked on all the brilliant facts of food and cooking.

Q How do you feel about being the fan favourite? How does it affect you that it’s not just your cooking, but it’s who you are that has really impressed people?

A I am extremely grateful to the Almighty, I am over-whelmed by the love and affection that people have shown me, their prayers and blessings…It is more than anyone could ask for!!!!!It is an honour to hear people say that I am living their dream.

Q What surprised you about the show? What was the biggest highlight of the show to you?A This season the biggest surprise and highlight, was the show going international. We were taken to Hong Kong for a task that was something different, going to a new country and facing a challenge related to their cuisine.

Q How did you rate the top 5? Who in your opinion should have been the winner? If you could work with one person on the show, who would it be and why?

A All the top 12 contestants were very talented in their own ways, but surely the top 5 were the best. I would have loved to see Joseph win the show, but at the same time happy for Shipra, as she needed the prize money to get her children back. As far as for me, donning the Chef coat was the ultimate victory for me. I had journeyed far and hard from being ordinary woman who cooked for her family and friends to a Master Chef, who had won a million hearts across the globe.. It’s not always about winning but about participating, which I think; I did really well with true spir-it and gave a tough competition to my fellow contestants. If I ever get an opportunity I would love to have a workshop with all the top 5 contestants and recreate the MasterChef magic.

Q What has life ‘Beyond MasterChef ’ been? How has it affected your life prior to Master Chef where you were a

business woman who teaches underprivileged children in a school run by DPS?

A Master Chef has given me a identity, people recognize me as Chef Shazia now, it’s a great feeling. I have been traveling a lot doing workshops, attending food festivals, but my top most priority is to start a Training Institute for aspiring chefs (Girls from underprivileged homes), who have tremendous potential to be great chefs, but will never have world class training and exposure, empower them with culinary skills etc., I would also like to make this institute a placement cell, where these young women could find a respectable job, become independent and self-sufficient.I would also like to travel to remote corners of the world, bring their cuisine to the masses and take ours to them, through a travel cum cookery show. I am also working on a cookery book.I am not a trained teacher, after my kids grew up, I joined my husband in the family business of running schools in Bangalore. I found great satisfaction in teaching underprivi-leged children in one of our schools. Nothing has been more

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satisfying than seeing the smiles on their faces. I don’t get time to teach them regularly now, but still try to spend time with these kids, who think I am a big star now.

Q How has it changed you as a person? Has it impacted

your personal life in any way?Q Do you stay in touch with many of the MasterChef contestants?

A Cooking has always been the focal point in my life, the picture though now has become larger and clearer.My view of cooking has broadened from just looking at flavors and varieties, I now work on presentation, experimentation, unheard combinations, innovations and newer creations.The whole MC2 experience has broadened my perspective of life. It has made me a more confident person and I have learnt to be more accepting and tolerant of others and to appreciate the diversity in people.

Q Do contestants from the show have a good chance at continuing to be on TV, with cooking shows or cook-ing segments on morning shows? Or do you think they’re ultimately more successful staying in restaurants and cooking there?

A It’s not really easy to get a show on TV, but If they are lucky to get an opportunity to host a show on TV, it will be great for their career but definitely the experience of working in a restaurant is better because there is so much of learning that is going to happen since the contestants are not trained chefs. All this will help them when they plan to open their own restaurant in future.Q What’s the biggest piece of advice you can give some-

one auditioning for MasterChef?

A The advice would be along with the taste, be innovative with the recipes and most importantly, give importance to presentation, as you eat with your eyes first and then the taste follows. Always believe “in order to succeed your desire for success should be greater than your fear of failure.”

Q We think ‘Make me a Master Cook’ is a culmination of your two distinct passions, cooking & teaching. What do you have to say?

A It’s always fun to do things you are passionate about. It gives you a different kind of a kick. ‘Make me a Master Cook’ is an excellent platform where I’m going to teach fu-sion cuisine using ingredients that are easily available in a kitchen, and still churn out a fancy dish. I am a passionate cook, with a goal of teaching, somehow both are now con-nected!

SHAzIA KHAN


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TYPES OF HAIR AND SCALP CONDITIONS

There are basically 3 types of scalp: oily, dry and nor-mal. When the oil glands (sebaceous glands) in the scalp secrete excess oil, it travels down the hair shaft, causing excessive oiliness of the scalp and hair. Oily hair appears lank, dark and coarse. In contrast, dry hair is result of the lack of sebum and oil. Flakiness of the scalp and dandruff are a direct result of dryness. The hair looks limp, becomes less elastic and is more susceptible to breakage and damage. Normal hair is healthy, silky hair without over-dry ends or over-oily roots. It is the easiest to care for.

MAIL US send in your hair related queries to [email protected]

HAIR NIGHTMARE?HAIR EXPERT


DR. TALAT SALIM


MAIL US send in your hair related queries to [email protected]

HAIR NIGHTMARE?

HAIR EXPERT


DR. TALAT SALIM

Caring for oily hair:

The principles of care for oily hair are the same as applied for an

oily skin. The hair-care routine aims at removing the excess oil and

exfoliating skin cells which clog up and suffocate the hair follicles

in the scalp. Infection usually erupts in the blocked hair follicles

which lead to hair loss and other scalp disorders.

Emphasis should be laid on cleansing and toning routines. The

cleansing routine involves washing and rinsing the hair. Since

the hair has to be washed as frequently as it gets dirty and oily,

a natural shampoo or a formula of aromatic herbs such as sage,

amla, shikakai and trifla is ideal. The ideal shampoo is always one

that is gentle yet thorough in dissolving grime.

Massaging the hair and scalp is important. For oily hair, a mas-

sage with toning lotion is suitable. A two-minute brushing, strok-

ing and combing routine is sufficient massage exercise for scalp.

Aromatic cosmetic care for oily hair

There are some very simple and effective recipes that work wonder-

fully if followed as advised.

Shampoo cleanser recipe:

• Take some dry soap nuts (reetha) and soak them in water over-

night. Mash them in the morning and strain the soapy solution.

Add few drops of patchouli essential oil.

• If you are unable to make the shampoo cleanser at home,

add few drops of patchouli essential to your shampoo. It works.

Toning lotion:

• Mix a tablespoon of malt vinegar in a glass of water. Add

three drops of patchouli. Dab one tablespoon of it on your scalp

and massage twice a week with your finger tips. Leave the lo-

tion on for one hour. Rinse with cool water, brush and set hair.

Treatment for oily hair:

One half cup of boiling water

1-3 tsp of tea

2 tsp. apple cider vinegar

Make a tea decoction with 1 1/2cup of water and 3tsp. of

tea. Strain and cool the decoction. Then stir in the apple cider

vinegar. After shampooing and conditioning your hair as usual,

apply the mixture on the hair and massage into your scalp and

hair. Do not rinse your hair after the treatment. Dry your hair

as you normally do. This rinse is very helpful for oily hair.

Other tips:

• Do not use harsh shampoos

• Do not use oils unless the cleansing routine leaves your hair

extremely dry.

• Massage your hair regularly.


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

BEAUTY TIPSIf you have oily skin, make a paste of MultaniMitti and

rose water and apply on your face.After it dries, wash

gently with cold water.

To remove dark circles keep potato slices over the

eyelids for a few minutes.Then massage with your ring

fingers in circular motion dipping fingers in castor oil.

Take a glass of drinking water add a spoon of rose

water and a few drops of eu de cologne.Pour it in a

ice tray and set in the freezer.When you come back

home tired or whenever you feel drained, take a cube

out and wrap it in a hand kerchief and gently rub your

face with the ice cube wrap.You will feel refreshed.

HOUSEHOLD TIPSTo clean wooden surfaces dip a piece of cotton in tea

decoction and wipe.

To keep your silver articles like new wipe them with

tooth powder.

[email protected]


of India

RAMA KRISHNANCEO, Piizza Republic India


East Indian ThaliThe states of Bihar, Jharkhand, West Bengal (and Bangladesh), Orissa and Assam (though technically in the north east)share a similar cuisine. Use of Panch Phoran (five spice mix), mustard oil as a cooking medium and mustard paste as a curry base is common across east India. Probably due to the Southeast Asian influence, steaming is prevalent. In the coastal regions of Orissa, seafood is relished. Landlocked Assam, Bihar & Jharkhand prefer fresh-water fish. West Bengal, with its numerous lakes and rivers prefers freshwater fish, though it has access to the sea. Bihar with its cattle raising culture uses a lot of milk & yogurt in its cuisine, but not Bengal, where more yogurt is probably consumed as a dessert than as a part of the daily meal. Ginger, curry leaves, cilantro, turmeric, cardamom, cumin, chili, fenugreek and fennel, mustard are common spices used across the east. Tomatoes, dried sour mango & yogurt are common souring agents. This lush region is ideal for rice cultivation. So rice is the staple and a huge variety of fresh vegetables

are used in the dailycuisine. Due to the Mogul influence, wheat flatbreads (Luchi, parota, roti) are also popular.The building blocks of an East Indian ThaliStarch: Rice, Luchi( MaidaPoori), ChappatiProtein :Lentil Stews ( Oriya Dali, Bihari / Bengal Dal, Assamese Dail) are cooked with Masoor dal / Mung dal / Chana dal / Tuvar dal). Vegetable Curries:Mashed Curries : (BihariChokka, Orissa Chakata, Bengali Sheddo, Assamese Pitika) Boiled & Mashed potato mixed with chopped green chilies & onions with a dash of mustard oil is a very popular dry curry. A variety of boiled lentils / other tubers / boiled eggs/ cooked fish are also sometimes used in place of potato).


of India

RAMA KRISHNANCEO, Piizza Republic India


Fried Veggies: (BihariBachka, Oriya / Bengali Bhaja, Assamese Bhaji) Sliced vegetables dipped in gram flour batter & deep fried, like our bajjis are commonly served as a part of a meal. Spinach Curries: (BihariSaag, Oriya Saaga, Bengali Shaak, Assamese Xaak).A huge variety of boiled and mashed Spinach curries are also popular. Mustard Curries:(Oriya Besara , Bengali Shorshe, BihariJhor, Assamese Jhol)Normally Mustard is never ground in Indian curries ( except for pickle making). So, the use of mustard paste as a curry base is unique to this region. Other accompaniments to an East Indian Thali:Dip : Chili / Garlic chutneySalad : Raita / Kachumber

Relish : PickleDrink : ButtermilkDessert : Banana / Mango/ sweetsOthers : Papad, Pan, Ghee & YogurtThe East Indian Special : Panch phoran ( Bengali/ Bihari) / panchphutana (Oriya) / pas phorôn (As-samese) This 5 spice mix is the most loved flavouring across east India. A mixture of 5 whole spices are fried in oil either at the beginning or at the end of cooking and used to flavour vegetables/ meat. Most East Indian recipes start with “Heat oil. Add a pinch of Panch Phoran......”

Panch Phoran Recipe : Mix together two spoons of cumin seeds , two spoons of black mustard seeds, a spoon of fennel seeds, a spoon of kalonji ( nigella / black cumin) and half a spoon of fenugreek. Bottle.


INGREDIENTS400gm shrimp (cleaned and deveined)225gm pasta2 garlic cloves (crushed)3 green onions (chopped)Juice and zest of 1 lemon2 teaspoon red pepper flakes1 teaspoon fresh/dried basil (I used dried basil)1 teaspoon salt1 tomato (chopped)salt to tasteFreshly ground pepper to taste

HOW TOBoil the pasta in salted water al dente. Drain well and keep aside 1 cup of the pasta water.While the pasta is boiling, add a couple of tablespoons of olive oil to a pan. When the olive oil is warm, add the shrimp, garlic, onion, lemon rind and pepper and cook on low flame for 2-3 minutes (stirring continuously). When the shrimp starts to turn opaque add tomatoes, salt, basil and lemon juice. Stir and cook for another couple of minutes or until the shrimp turns pink. Add in the reserved pasta water to make the sauce according to your consistency. Taste and adjust the seasonings according to your taste. Add the drained pasta and combine well. Garnish with freshly ground black pepper and grated parmesan cheese.

SHRIMP PASTA

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CURRY & CURVES TIP SHEET

CHENNAI SPICE TIPS

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Flaxseed PowderFlaxseed is a good source of dietary fibre and omega-3 fatty acids. The fiber in

flaxseed is found primarily in the seed coat. Taken before a meal, flaxseed fiber

makes us less hungry, and thus we tend to eat less food. Researchers believe this

fiber binds with cholesterol in the intestine and prevents it from being absorbed.

How does flaxseed powder aid weight loss1. Flaxseed powder is high in fibre. When it is incorporated in a meal, it can help

you feel full for a long period of time.

2. The Omega 3 oil in flax seed helps boosts metabolism and the high protein

also helps for energy.

3. The antioxidant benefits of flaxseeds have long been associated with

prevention of cardiovascular diseases and have recently also been tied to

decreased insulin resistance.

desert deLigHts- Payasams and KHeers The general scare to prepare payasam is fear of it

getting curdled. If you follow the following points,

payasam making will be fool-proof.

1. A few combinations in payasams are made with

milk, coconut milk, sugar and jaggery.

2. The Kerala pradhamans, pineapple payasam are

all made with coconut milk andjaggery. The boiled

ingredients are cooked with thin coconut milk and

(boiled andstrained) jaggery water first, thick coconut

milk added on a low fire and the fire is switched off.

The payasam is then stirred well for the thick milk to

blend well. Never allow boiling on fire (for any dish)

after the first or thick coconut milk is added. Always

dissolve jaggery in very little water on a low fire, stirring

continuously to prevent burning of jaggery and strain

the liquid.

3. For payasams made with milk and sugar (like

caramel payasam, semiya payasam, pal payasam

etc.), add the sugar last and do not allow boiling after

sugar is added. Just simmer on a low fire for 2- 3

minutesand remove. Thereafter stir well to dissolve the

sugar completely.

4. For payasam made with milk and jaggery, finish the

entire cooking with dhal or rice or whatever ingredient

you are using and after removing from the stove only,

milk has to added and thorough stirring is necessary to

prevent “breaking of milk“

5. For some payasams like (Kerala Para Annam) – the

entire cooking is done with milk and rice on fire – for

these, on removing from fire, jaggery syrup (after boiling

well,separately) is added and thoroughly mixed.

6. Cardamom powder, nutmeg powder, saffron

(warmedandpowdered), edible camphor etc. are

added a few minutes before removing from the fire,

preferably mixed in 1 tsp. of hot ghee to get the best

flavour.

7. Dry ginger powder is added in Kerala pradhamans

for an interesting variation in flavour.

8. Cashews broken and raisins fried in ghee can be

added after removing from fire. For Kerala Pradhamans,

finely cut coconut pieces fried in ghee are added.

9. For kheers, phirni etc. a mixture of chopped nuts

can be added without frying in ghee.

COOK’S TIP SHEETcHitra VisWantHan

CHENNAI SPICE TIPS

Contributed by sangeetha ilango

Contact Number:- 98844 26261

Email - [email protected]


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Trinity Associates, a decade young Recruitment Consultancy Firm

requires for their clientele the following professionals:

Manager – IT( Software) : 7-8 years in Software Application Support

in a Corporate ; for a Shipping & Logistics Co. : Job Location: Chennai ;

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Suitable candidates could email their updated resume to career@

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ART & CULTUREACADEMY OF INDIAN MUSIC& ARTS

CONTENT BY

CHENNAI SPICE

DID YOU KNOW?The Piano is one of the most popular instruments in the world.

The piano first known as the “Pianoforte” evolved from the harpsichord around 1700 to 1720, by Italian inventor Bartolomeo Cristofor. The first string instruments with struck strings were the “Hammered Dulcimers”. But later during the middle ages, there were several attempts at creating stringed keyboard instruments with struck strings. By the 17th century, the mechanisms of keyboard instruments such as the “Clavichord” and the “Harpsichord” were well known. Harpsichord manufacturers had been determined to produce an instrument with a better dynamic response than the Harpsichord This led to the invention of modern Piano by Bartolomeo Cristofor .

The keys of the piano are attached to hammers using levers. When you press a key, the lever moves so that the hammer strikes a string. The strings are housed in a box that is built to amplify vibrations. This box that is not only vibrates with the strings, but it also causes the waves that the strings and the box produce to bounce off of each other and the sides of the walls, and all of the wood in there, which amplifies the waves even more. The amplified waves then move across the air, and reach your ear drum, which your brain interprets as sound, and gives you the pleasure that you have when you hear it !

The piano comes in many different styles, designs, shapes and sizes. Pianos have two basic categories: the vertical

and horizontal pianos. Spinet, Console, Studio and Upright are the different Vertical Pianos and Petite Grand, Baby Grand , Medium Grand, Parlor Grand, Semi concert or Ballroom and Concert Grand are the Horizontal Pianos.

The Academy of Indian Music & Arts

(AIMA),founded in 1984 by the legendary

musician Padma Bhushan

Dr. T.V. Gopalakrishnan and is registered

Charitable Trust. Starting off with humble

beginnings, it has enabled its students

to grow holistically.

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FOR MORE INFORMATION CALL:

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a Piano Quote “Life is like a piano. What you get out of it depends on how you play it.”


Across

3. Flute is called – in Hindusthani music

6. The Carnatic vocalist who was given bharath ratna

7. Maharajah Swati Tirunal adorned the kingdom of ------

8. In Hindu mythology – is always connected to rhythmand percussion.

9. Bhosle The sibling of Latha Mangeshkar who is also afamous singer is

10. Tyagaraja was born in ---------

Down

1. Odissi is a dance form of –

2. The famous Carnatic musician who sang “Oru naalpodumaa”

4. is called the “pitamaha” of Carnatic music

5. The standard piano has ------ black keys

Untitled

Across







Down





Untitled

Across







Down





Untitled

ART & CULTUREACADEMY OF INDIAN MUSIC& ARTS

CONTENT BY

CHENNAI SPICE

REALITY SHOW TRAINING Basic & Advanced

PLAYBACK SINGING TRAINING Basic & Advanced

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AIMA CULTURE QUIZ 0003

LAST QUIz ANSWERS: DOWN: 1. Rhythm 2.Carnatic 3. Konjumsalangai 5. BowACROSS: 4. ZubinMehta 6. Thampura or Thanpura 7. Thavil 8. Nadaswaram 9. Ghazal

WINNERCONGRATULATIONS

Janany Govind

email the answers to [email protected]

the winner will be announced in the next issue.

AIMA CULTURE

QUIZ 0004

the winner of

the cross word

puzzle will get

a surprise gift

from aima.


Women’s Day!

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WELL-CHOSEN PRESENTS AND GOODIES FROM LANDMARK, THIS

None of the ideas can work best than cooking for her on the special day. Give her a break from the kitchen work by cooking! You can prepare her favorite recipes and treat her like a princess or queen! If you are not so good at cooking, you can pick some incredible recipe books from Landmark and follow them.

• Books always make great gifts!

Pick a genre; buy the bestsellers, romantic novels or a book you think the women in your life would appreciate.

• gift some music and movie dVd’s

Pick a classic collection of Audrey Hepburn movies – Breakfast at Tiffany’s, The Godfather collection, Hindi movie DVDs across genres such as classic, comedy, thrillers and romance! The fitness freaks could do with a DVD on Yoga too

• tech accessories and gadgets

Landmark has it all-from funky headphones to phone and laptop accessories. For the tech savy woman, pick up some interesting and quirky mobile phone accessory.May be you have spent thousands of moments in the past and continue to do so, there will be many pictures and moments you would like to freeze in time. Picking up those beautiful memories for her may be one of the most awesome gifts.

So just walk in to your closest Landmark store and enjoy the plethora of options to gift your female friends, colleagues, daughters, sisters, mothers, girlfriends and wives this Woman’s day!So hurry and ensure you pick the best gifts for the amazing women in your lives!

interesting and innovative gifting options available at Landmark stores

It’s International Women’s Day again, unique for female compatriots. Marked on March 8 every year, it is a great chance to show respect, appreciation and love towards all the women in your life.Landmark gives you an opportunity to decide on something innovative and interesting with a thought behind every gift. Landmark has always given importance to the emotions related to gifts, so come and choose a gift and send to your special ‘her’.

Landmark gives you reasons to walk into their storechoose from a wide range of options–

• Help her do up the space with some interesting goodies:

A wide range of interesting stuff to choose from at Landmark

4Coasters

4Cushion covers

4Trendy hand bags

4Note pads and diaries

• cook for Her – recipe books from Landmark


Weekly Predictions

CHENNAI SPICE

FORECAST FOR 2ND TO 8TH MARCH

BY TAROT READER PINKY

Aries:This week will be hectic with work overload. You need to spend some time withyour familyto strike a work-life balance. You might meet up with friends and have fun.

Taurus:You have been having tension and stress at home for some time now. This week you will resolve it. Overall a good and happening week.

Gemini:A very happening week for you.You will develop new contacts at office. You will hear some good news and also hear news that you have been waiting for.

Cancer:A tensed week at work. You might find your co-workers and your seniors don’t understandyou, but have patience and explain the matters to them and you will see the tension easing. Home front is good and stress free.

Leo:A lovely week ahead for you. You will be able to finish your pending tasks and be ready for new ventures. You will get help from unexpected sources; people at home will be caring.

Virgo:Off latefamily members have started feeling that you are not spending time with them, so take a day off from your routine work and hang out with them and make them happy. Avoid arguments at home or office.

Libra:This week monetary gains are expected. If you are waiting for funds to come, then this week you will get them. This weekyou will feel contented and energetic.

Scorpio:If you have been thinking of starting a new venture or a new business this is not the right time. Wait for three months to start off. Don’t trust everyone blindly.

Discuss your issues with your family members as they will give you sure shot solution.

Sagittarius:A party week and also a fun filled week. The week starts with partying. Many of you arefeeling low right now as you have been facing problems for quite some time. They will soon end. Have patience, as the right time will come.

Capricorn:A very eventful week.You may start new ventures which will give you good results. If you are expecting an order or a project, it is on its way this week to make you merrier.

Aquarius:If you have any decisions pending, then decide for yourself and don’t wait for others to tell you what to do. Pending chores of the house seek your immediate attention this week. Pisces:A week of gain and expenditure. You will find new orders and earnings this week. Strangers will become friends. You will spend money on home and friends.

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CHENNAI SPICE | MARCH 2nd 2013

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