Riding the Royal Enfield Bullet

BY RAV DEKA Every year, several hundred wheel-crazed travellers arrive in India with plans to explore the subcontinent on a motorcycle – riding over the frozen Himalayas or through the sweltering heat of the Rajasthan desert to the humid greenery of the south. Some sign up for an all-inclusive guided motorcycle safari, others just rent or purchase a machine and find their own directions. But … Continue reading Riding the Royal Enfield Bullet

Kallat

BY CSMI STAFF WRITER Reena Saini Kallat (b. 1973, Delhi, India) graduated from Sir J.J. School of Art, Mumbai in 1996 with a B.F.A. in painting. Her practice – spanning painting, photography, video, sculpture and installation, often incorporates multiple mediums into a single work. She is interested in the role that memory plays, in not only what we choose to remember but how we think … Continue reading Kallat

Mango Festival

BY JYOTSNA KAUR HABIBULLAH The luscious taste of freshly plucked mangoes, the breath-taking view of trees overloaded with mangoes accompanied by the soft, fresh fragrant breeze are all a perfect component on your summer weekend to-do list. This Sunday, 26th June 2022 enjoy mother nature at her best at a Mango orchard visit. Celebrating 10 years of the Mango festival which was conceptualised by me. … Continue reading Mango Festival

Pistachio Pilau

Ingredients 1 onion , sliced 1 tbsp vegetable oil 1 tsp turmeric 300g basmati rice 600ml hot vegetable stock bunch spring onions , sliced 50g pistachio , roughly chopped Method Fry the onion in the oil in a large frying pan or saucepan until softened. Stir in the turmeric, then the rice, and keep stirring until the grains are golden. Pour in the hot stock, bring to the boil, then reduce the heat, cover … Continue reading Pistachio Pilau

Sunday Lakshmi Blessing

shreerasthuhari aumnaamnaam saashsahasrancha bruuhi gaargya mahaamathemahaalakshmyaa mahaadevyaa bhukti mukthyardasiddhaye dhyaanam padmanaabha priyaam deveem padmaaksheem padma-vaasineempadma-vakthraam padma-hasthaam vande padmam aharnishampuurnendu-bimba-vadanaam rathna-abharana bhuushithaamvaradaabhya hasthaabhyaam dhyaayechchandra sahodareemicchaa-ruupaam bhagavatha ssachchidaananda-ruupineemsarvajnaam sarva-jananeem vishnuvakshas-sthalaalayaam Continue reading Sunday Lakshmi Blessing

True Conservation

BY RON THOMSON After World War II, the League of Nations was dismantled and replaced by a new international organisation which called itself The United Nations (the UN). In 1948, the UN created a sub-division of its responsibilities which it called the United Nations Environment Programme (UNEP). UNEP’s purpose was to address itself to all matters pertaining to the environment. Dividing its responsibilities, UNEP established … Continue reading True Conservation

Chopra

BY CSMI STAFF WRITER Nikhil Chopra is an Indian contemporary artist based in Goa, India. Chopra’s art—a complex amalgam of durational performance, painting, drawing, sculpture, and photography—critically explores issues relating to identity, politics, history, and the body. Born in Kolkata to a Kashmiri family, after attaining a degree in commerce, Chopra began studying fine arts. After first completing a BFA at The Maharaja Sayajirao University … Continue reading Chopra

The Seven Pagodas

BY RASHMI SINGH Mamallapuram, also called Mahabalipuram or Seven Pagodas, is an historic town, in northeast Tamil Nadu state, in south eastern India. It lies along the Coromandel Coast of the Bay of Bengal 37 miles (60 km) south of Chennai (Madras). The town’s religious centre was founded by a 7th-century-CE Hindu Pallava king—Narasimhavarman, also known as Mamalla—for whom the town was named. Ancient Chinese, … Continue reading The Seven Pagodas

Malabar Prawns

Ingredients 400g raw king prawns 2 tsp turmeric 3-4 tsp Kashmiri chilli powder 4 tsp lemon juice , plus a squeeze 40g ginger , half peeled and grated, half finely sliced into matchsticks 1 tbsp vegetable oil 4 curry leaves 2-4 green chillies , halved and deseeded 1 onion , finely sliced 1 tsp cracked black pepper 40g fresh coconut , grated ½ small bunch coriander , leaves only Method STEP 1 Rinse the prawns in cold water and pat dry. Toss them … Continue reading Malabar Prawns