Spice November ipad issue pdf

BADSHAH | SUSTAINABLE TOURISM | BUDGET LAPTOPS
spice
www.spiceroutemagazine.com
Volume 12 | Issue 11 | November 2018
THE INFLIGHT MAGAZINE
THE
ALL-NEW
BOEING 737
MAX 8
GOING THE GREEN MILE

FROM THE
CMD’S DESK
Ajay Singh
Chairman & Managing Director
Dear Readers,
Welcome aboard SpiceJet!
India is in the midst of the festive season and is
eagerly waiting to celebrate Diwali, the festival of
lights, colour, joy and much excitement.
SpiceJet has already begun Diwali
celebrations and they will continue through
many festive seasons in the years ahead.
This month, we inducted our very first
Boeing 737 MAX-8 aircraft, part of the $22 billion
deal for 205 planes that we signed with the
American aircraft maker in 2017.
Our new planes come equipped with
Satcom (Satellite Communication) that will make
SpiceJet the first Indian airline to offer WiFi
on board (once the regulatory approvals are
in place) fulfilling every passenger’s dream of
accessing full broadband internet in the skies.
The 737 MAX is the most environmentfriendly
aircraft. It uses up to 14% less fuel than
older 737s and the new jet has 40% lesser noise
footprint translating into a quieter and silent
cabin. The nitrogen emission of 737 MAX has
been reduced by 50%.
What’s more, the MAX 8 has a longer range
and can fly up to 3,500 nautical miles, about 19%
more than 737-800s. Flying nearly an hour longer
than the existing version, the aircraft can fly
non-stop to several global destinations including
Singapore, Doha, Kuwait, Abu Dhabi, Riyadh,
Kuala Lumpur, Tehran, Salalah and Kunming from
various Indian airports. This will mean new routes
for SpiceJet in the international skies. With the
new addition we aim to expand and standardise
our fleet for a greater international and regional
presence.
The 737 MAX-8 comes with all-new snazzy
interiors. Inspired by the 787 Dreamliner’s
advanced aesthetics, the cabin design will
redefine your flying experience with us. Instead
of shelf-type stow compartments along the
aisles, the aircraft has stow bins that fold up and
are out of the way when closed. This provides
a more spacious in-flight environment with an
unobstructed view while sitting or standing. Our
new seats offer better legroom and exceptional
comfort. As we continue to evolve and grow,
SpiceJet has always dared to think innovatively
and do things differently to remain ahead of
the competition. We are low cost because our
operational costs are low, which enables us
to utilise the money saved to vastly improve
passenger experience.
October saw SpiceJet launch new flights on
multiple routes. We are the first airline to offer
a daily non-stop flight between Delhi and Hong
Kong effective November 22, 2018. Hong Kong
is SpiceJet’s eighth international destination
after Bangkok, Colombo, Dubai, Dhaka, Kabul,
Male and Muscat. This sector will be exclusively
serviced by our brand new 737 MAX offering
unmatched service to our guests. We also became
the first and only Indian airline to provide direct
connectivity between Hyderabad and Bangkok.
Reiterating our commitment to direct
connectivity and regional routes, we also became
the first and only Indian airline to offer daily direct
flights on the Mumbai-Kanpur, Kolkata-Kanpur,
Shirdi-Delhi and Hyderabad-Guwahati routes.
SpiceJet also launched operations on the muchawaited
UDAN (regional connectivity) routes of
Kolkata-Pakyong (Gangtok), Guwahati-Pakyong,
Delhi-Kishangarh (Ajmer), Ahmedabad-Jaisalmer
and Surat-Jaisalmer.
SpiceJet registered a load factor of 93.2%.
This was the 42nd month in a row that we flew
with the highest load in India.
Finally, I take this opportunity to wish you
and your family a very Happy Diwali. May you all
fly high and may all your dreams come true!
Tailwinds and Happy Landings!
Jai Hind!
2 ||||| AUGUST 2016

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www.spiceroutemagazine.com
November Spice Cover.indd All Pages
Volume 12 | Issue 11 | November 2018
BADSHAH | SUSTAINABLE TOURISM | BUDGET LAPTOPS
THE INFLIGHT MAGAZINE
29/10/18 2:20 PM
spice
NOVEMBER 2018
www.spicejet.com
THE
ALL-NEW
BOEING 737
MAX 8
GOING THE GREEN MILE
CONTENTS
46
SPREADING ITS
WINGS
SpiceJet inducts its first Boeing 737 MAX
airplane, a move that will enhance the airline’s
domestic and international connectivity
KING OF RAP
Badshah, the 32-year-old rapping sensation
from Chandigarh is taking Bollywood by
storm, one song at a time.
64
MINDFUL TRAVEL
In response to increasing concern about the
environmental state of the planet many tourists
are opting for holidays that give a little back.
58
12
NOVEMBER 2018

CONTENTS
THE PERFECT FINISH
From folklore star to antioxidant
superfood and humble kitchen
herb to world-known flavourant,
oregano seems to have covered
it all.
74 80
LATEST TRENDS
IN BEAUTY
TREATMENTS
Who doesn’t want to
look better? Check out
these beauty treatments
that are becoming very
popular.
68
BUDGET LAPTOPS
Low on the pocket, high on
performance — here are
some laptops that come
with a budget-friendly tag
but still do not disappoint in
performance.
SPICEJET INSIDER
Social media 18
SpiceVacations.com 20
Spice products 22
News 166
My town 169
Stars of SpiceJet 170
Mobile apps 172
Onboard menu 174
SpiceJet add-ons 175
SpiceJet fleet 176
Route map 178
14
NOVEMBER 2018

CONTENTS
LATEST TRENDS IN INTERIORS
A definite bend towards grey scale, a back-to-nature movement and
the bold rustic look are trending big in the interior space.
124
104
spice
NOVEMBER 2018
EDITOR
RAJU BIST
rajubist@mwspiceroute.in
ART DIRECTOR
AMIT NAIK
DEPUTY ART DIRECTORS
HEMALI LIMBACHIYA
TANVI SHAH
PRODUCTION MANAGER
MANGESH SALVI
SENIOR DIGITAL MANAGER
JAYESH V. SALVI
AD SALES
MUMBAI
VINOD MOHITE
+91 9323554207, vinod@mwspiceroute.in
NEW DELHI
TANVEER AHMAD
+91 9555098401, tanveer@mwspiceroute.in
MUDIT SRIVASTAVA
mudit@mwspiceroute.in
CHENNAI, PONDICHERRY
SHOBA REBECCA
shoba.rebecca@gmail.com
BENGALURU
ANURADHA KUBER
anuradha.kuber@mwspiceroute.in
KOLKATA
PULAK GHOSH
spicerouteeast.advt@gmail.com
KERALA
SANJEEV NAIR
MODE MEDIA COMMUNICATIONS PVT LTD.
sanjeev@modemedia.in
GUJARAT
SANJAY CHAWDA
sanjaychawda@gmail.com
For international advertising contact
Vinod Mohite (vinod@mwspiceroute.in) 9323554207
PRODUCED BY
5 MUST-DO QUICK TRIPS FROM JAIPUR
Rajasthan holds history, folklore, art and culture in its every nook
and corner. Some of these fascinating places are within a stone’s
throw distance from the capital city Jaipur and can be conveniently
visited in a day.
EDITORIAL & MARKETING OFFICE:
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New Delhi - 110016 Tel/Fax: 011- 26516071/72
All rights reserved worldwide. Unsolicited manuscripts will not be
returned unless accompanied by a postage pre-paid envelope
16
NOVEMBER 2018

SPICEJET
INSIDER
@flyspicejet Enjoyed a lot with you guys
from Delhi to Ahmedabad. Hope to meet
you all again soon!
@flyspicejet Thank you
for the wonderful service
by your amazing staff of
flight SG-497. They are
the best and most
hardworking people I
have ever come across.
@Honeysaini003
@akshaythestud
@flyspicejet Spotted this from my SpiceJet
flight to Delhi! The Jawaharlal Nehru Stadium!
@Ravinaa_
@flyspicejet Had a great
experience flying with you guys
from Kochi to Bengaluru. On
time departure and great food.
Please add more content to
SpicEngage. It has the potential
to revolutionize low budget
in-cabin entertainment.
@ComplaintBox7
@flyspicejet
Thank you for the
#BryanAdams
tickets — it was
one hell of an
amazing concert.
@i5achin
BUZZ ON
SOCIAL MEDIA
@flyspicejet Happy to fly again with you
guys. The inflight entertainment on
SpicEngage was cool and awesome. The
flight was really red, hot and spicy!
@subashmba78
@flyspicejet Flew from Mumbai to Delhi. The
four cabin crew team was awesome – caring,
courteous and professional. Would love to be
your passenger many more times.
@Rohkyv
@flyspicejet Had a
wonderful experience on
your Delhi-Pune flight
SG-8938.My grandmother
was travelling with me and
your crew members were
very warm and caring
towards her.
@flyspicejet Flew Mumbai to Patna and was
impressed. The hot breakfast was delicious. It was
great to see ecofriendly forks and knives. In fact,
the food options are definitely your USP.
@abhinav_kishore
@flyspicejet Thank you for starting direct Mumbai-
Kanpur flight.
@FaizSpeaks
@itsabhishek4u
FIND YOUR FAVOURITE AIRLINE ON @FLYSPICEJET ON TWITTER & FACEBOOK
18
NOVEMBER 2018

CHENNAI, INDIA
Lalaji Memorial
Omega International School
CBSE | CAMBRIDGE | IBDP | NIOS
Ranked #19 All-India for
“Innovation & Resources”.
Ranked #1 in Tamil Nadu (2017 & 18),
#10 All-India (2018), #15 All-India (2017),
International Day cum Boarding School.
Featured as one of the
"Great Indian Schools"
in a marquee edition of
Forbes India magazine, Feb 2018.
One of only
60 schools from Asia
to be recognized as a
"Great Place to Study" by
Global League Institute 2018 - 19,
based on a
Student Satisfaction Survey.
Ranked one of the
"Future 50 International Schools
Shaping Success"
by Fortune India magazine, 2017.
www.omegaschools.org omegaintlschool info@omegaschools.org

SPICEJET
INSIDER
SPICEVACATIONS.COM
GREAT DEALS ON HOTELS AND PACKAGES
PLAN YOUR HOLIDAYS WITH SPICEJET’S UNIQUE INITIATIVE
SPICEVACATIONS.COM, A PLETHORA OF END-TO-END TRAVEL SOLUTIONS, MAKING
YOUR TRAVELS NOT JUST CONVENIENT, BUT ALSO RED. HOT. SPICY
Now book your
hotel as soon as
you land
SPICEVACATIONS.COM is a one-stop
shop for hotel bookings and customised
travel packages, offering services
beyond the ordinary. Take your pick
from a vast network of domestic and
international holiday destinations, and
book your flights with the right bundle
of services to ensure an effortless
journey. Carefully hand-picked hotels,
quick car rentals, and travel packages
created in association with local holiday
experts – you have much to benefit
from SpiceVacations.com. On the
website, you can choose between
cheap, budget and luxury vacations;
search for the best hotels across India;
and have a great experience while saving
money. In addition, backpackers can add
some comfort to their travels without
lightening their pockets. For those who
haven’t booked their hotels, you can
book your hotel as soon as you land.
With SpiceVacations.com, you can
make changes in your itinerary online, at
every step of the trip. For instance, if you
want to opt for a bigger car even if the
package entails a smaller one, you can do
so with ease. You need to simply decide
on the theme of your vacation, such
as pilgrimage, honeymoon, heritage,
wildlife, beach or hills, and the platform
throws up a wide variety of deals in
terms of location, hotel arrangements,
local sightseeing tours and car rentals,
among others.
With this unique initiative by
SpiceJet, you have the flexibility of
booking a package at a minimal amount
and can pay the rest later through
various EMI options that are made
available along with other regular
options on offer.
As the website is powered by
SpiceJet, you can enjoy great flight
and hotel deals. All these culminate in
smart, convenient and detailed travel
packages. In keeping with the times, the
new product will also be connected with
SpiceJet’s mobile app but this will be
done at a later stage.
So, travel the world with SpiceJet’s
enviable travel packages and experience
the perfect holiday.
SHUTTERSTOCK
20
NOVEMBER 2018

SPICEJET
INSIDER
INNOVATIONS FOR
COMFORT
& CONVENIENCE
AT SPICEJET, we believe that customer experience can always be improved upon. In
keeping with this philosophy, we are constantly looking for ways to make travel not
just a hassle-free experience, but also one that passengers will remember.
Our slew of innovations reflects this: a product that rewards travellers who travel only
with hand baggage; another that makes life easier for those who carry heavy baggage,
but not heavy enough to be checked-in; yet another that offers a bigger choice of
meals on board; a product that provides seat and meal of your choice; products to
please those who are always on the lookout for extra legroom; a prepaid card that
allows passengers to make cashless transactions; and finally an add-on service that
allows the flexibility of cancelling or changing ticket(s) to suit your travel plan.
22
NOVEMBER 2018

SPICEJET
INSIDER
1SpiceMax
SpiceJet’s SpiceMax provides more comfort
and convenience. With extra legroom and
greater personal space, passengers can travel
with ease. Apart from significantly extra
legroom on board, fliers can also enjoy other
added ancillary products such as
priority check-in, complimentary
meal and beverage, priority
baggage handling and priority
boarding (aerobridge gates) at
dedicated SpiceMax counters at the
airport for a modest add-on fee per seat
per flight. The ease with which fliers can
opt for this product enhances the experience.
When booking a connecting flight with a stop-over,
passengers can purchase SpiceMax seats separately
for the two flights.
3
Hot Meals
Passengers have a wide
variety of meals to opt for on
SpiceJet flights. Those flying
Boeings are spoilt for choice.
There are two choices each of breakfast,
lunch, dinner, snacks and sandwiches.
Eight Chef’s Choice menus are available
24x7 (Boeing and pre-booking only),
including Grilled Chicken Breast with
Mushroom Sauce, Yellow Rice, Sautéed and benefits, too: the option of a glutenfree
hot meal; dhokla preparation; a
Carrot & Beans Baton in non-vegetarian
and Vegetable Pasta in Neapolitan sauce menu with Thai, Continental and Indian
in vegetarian. Passengers taking Q400 options; discounted rates compared
flights can choose from two different to onboard prices; passengers can
types of sandwiches. Hot beverages (tea wish their loved ones on birthdays and
and coffee) and ready-to-eat products anniversaries mid-air with a cake on
(like dal chawal, veg biryani, upma and select flights; and a takeaway Kids’ Meal
cup noodles) are also served. In addition, bag, shaped like an airplane. In addition
dhokla is available as a gluten-free to hot meal, passengers also have an
option for pre-booking on Q400 flights. option of enjoying a Jain Cold sandwich
Pre-booking a meal offers other choices when they pre-book.
2
Seat + Meal Combo
This provides seat and meal
of the passengers's choice
at discounted rates. The
product can be purchased
for `399 on the Domestic and `499 on
the International Sector. It is on a per
passenger, per sector basis and can be
availed of by guest and SpiceClub member.
A passenger can purchase the product by
clicking on the Add-On’s Page/Seat Map
Page on www.spicejet.com at the initial
booking stage or by clicking on Manage
My Bookings tab after the booking has
been made or minimum six hours prior to
the scheduled departure.
PRE-BOOK NOW!
Pre-book your meals to make your
journey with us a more comfortable
experience. You can enjoy exceptional
discounted rates. It makes purchasing
food and beverages onboard an entirely
cashless affair. You can pre-book at the
time of booking your flight, or add it later
through ‘Manage My Booking’ on the
website, www.spicejet.com.
4
You 1st
Helping you make your travels
smoother is this special
offering from SpiceJet. For
just `399, you can now get a
combination of priority check-in as well
as preferred bag-out by availing of this
unique product. For passengers catching
ex-India flights, it is available at `499.
Passengers availing of this service will
have to check-in for their flight at the
airport check-in counter, as Priority-Check-
In. The booking, made via the SpiceJet
website (www.spicejet.com), can be
availed latest up to two hours before the
scheduled departure.
23
NOVEMBER 2018

5
My Flexi Plan
Planning a trip will be easier
than ever with SpiceJet’s
new innovative add-on
service, My Flexi Plan.
Passengers can now enjoy the flexibility
of cancelling or changing the ticket(s) to
suit their travel plan. If they are certain
about travel but not about the dates,
then they can book a ticket by opting
for this service. Customers can opt for
this add-on at the time of booking done
through reservation team by paying a fee
of `1,500 for domestic travel ticket and
`1,750 for international travel ticket. The
service will be applicable only for one
change or one cancellation per ticket.
7Carry More On Board
Making air travel even more
convenient, SpiceJet’s
‘Carry More On Board’
is a service for travellers
with heavier cabin baggage. It is
targeted at passengers who carry
cabin baggage heavier than 7 kg,
and do not want to check-in. Fliers
can carry bags weighing up to 5 kg
extra, a maximum of 12 kg on board,
while paying a nominal fee for each
kg above 7 kg. Bags can be heavier,
but not larger, and the standard free
baggage allowances remain as before.
Customers can opt for this product
during airport check-in and at airport
ticket counters
SPICEJET
INSIDER
6
Priority Check-In
This service provides the passenger a hassle free and comfortable
check-in experience at the airport with SpiceJet’s dedicated priority
check-in counter. The passenger can buy Priority Check-In while or
after making the booking. It can be bought latest up to two hours
before the scheduled departure. The service is available only on www.spicejet.
com or via SpiceJet’s Reservations. The pre-paid service can be bought for per
passenger, per sector of the journey, on the payment of the non-refundable fees.
A Priority Check-In for flights within and/or originating from India costs `200. For
flights originating from out of India, the fare is `300. The fees are refundable if the
booking is cancelled by the passenger or the flight is cancelled by the airline. There
is no additional fee applicable for infant passengers. Passengers who have bought
Priority Check-In will have to check-in for their flight at the airport check-in counter.
8
Hand Baggage Only
This is another unique product that offers a discount to those
passengers who carry only hand baggage. Available on most
direct domestic flights, this fare has a minimum 15-day advance
purchase period, and no free check-in baggage allowance is
permissible. Bookings for this can be made on www.spicejet.com, at airport
ticket offices, and through select online travel portals. Passengers should
keep in mind that hand baggage allowance does not change. Those who
book these fares, but decide to check in luggage later, will have to pay more.
24
NOVEMBER 2018

OPENING SHOT
HERITAGE
A GIFT FROM THE
ANCESTORS
THE BHIMBETKA ROCK SHELTERS IN
MADHYA PRADESH are just 45 km away
from the state’s capital Bhopal yet not
much is known about this archaeological
site in central India that spans various
historic periods. Promoted as ‘India’s
oldest art gallery’ by MP Tourism, it
boasts of cave paintings dating back to
approximately 30,000 years. These rock
shelters were home to humans, millennia
ago. Discovered by VS Wakankar in 1957,
Bhimbetka has around 243 rock shelters.
The cultural traditions of the inhabitants
of the twenty-one villages adjacent to the
site bear a strong resemblance to those
represented in the rock paintings.
Bhimbetka has been declared a UNESCO
world heritage site.
SHUTTERSTOCK
26
NOVEMBER 2018

OPENING SHOT
TRADITIONS
YOGA WITH THE MASTERS
IT IS STILL FIVE MONTHS AWAY but hectic preparations are under way in Rishikesh for the
International Yoga Festival. The event is a wonderful opportunity to introduce yoga in one’s
life — the week-long event detoxifies and purifies the body, mind and soul. Started in 1999 at
Rishikesh’s Parmarth Niketan Ashram, on the banks of river Ganga, the popularity of the
International Yoga Festival grows with every passing year. The festival practices some of the
very ancient techniques and sessions of the art of yoga and meditation. Its prominent
features include sessions on Pranayama, Hatha Yoga and Yog Nidra. All the sessions are
carried on by experienced yoga practitioners in the ashram complex. Masters of various
yoga schools and styles impart their knowledge to the participants of the festival. The
festival covers over 70 hours of yoga classes.
SHUTTERSTOCK
28
NOVEMBER 2018

OPENING SHOT
ADVENTURE
CALLING
ADRENALINE
JUNKIES
IT WAS FIRST MOOTED IN 1961, and right up to its
inauguration in 2006, the Tehri Dam in Tehri Garhwal
district of Uttarakhand faced opposition over the issue of
locating such a large — and India’s highest — dam in the
fragile ecosystem of the Himalayan foothills. But now that
the dust has settled, the adjoining Tehri Lake is turning
out to be a magnet for adventurers. The 46 km long water
body is the venue for a host of adventure sports including
jet ski, high speed boat, banana ride, para-sailing and
kayaking. With trekking, camping, zip line, jungle safari
and rock climbing also being organised nearby, what else
could adventurers ask for?
SHUTTERSTOCK
30
NOVEMBER 2018

OPENING SHOT
NORTH-EAST
IN FULL
BLOOM
A COLOURFUL FEST AWAITS YOU in the
North-East this month. Being held between
November 14 and 17, the India International
Cherry Blossom Festival will celebrate the
mass flowering of autumn Himalayan
Cherry Blossoms with several cultural
events at Shillong, Meghalaya. On the anvil
will be fashion shows, rock concerts, a
beauty pageant and even a golf tournament.
There will also be stalls showcasing the
region's food, wine and crafts and a
Japanese Food Pavilion in partnership with
the Embassy of Japan.
SHUTTERSTOCK
32
NOVEMBER 2018

MELANGE
EVENTS
HOT DATES
DANCE // MUSIC // THEATRE // ART
ART
GAZING AT REALITY
Basist Kumar paints landscapes that are
overwhelming in their detail. Born in
1984, Kumar received his BFA in 2007
from the College of Art, Delhi University
and his MFA in 2009 from the Vishwa-
Bharati University, Santiniketan. By this
time he had developed a distinctive style
of his own.
When: October 17-November 17, 2018
Where: Nature Morte, New Delhi
PERFORMANCE
CIRQUE DU SOLEIL
After having performed in more than 60 countries over the last three decades,
Montreal-headquartered entertainment firm Cirque du Soleil makes its debut in India
with performances of Bazzar in Mumbai and Delhi. The globally renowned and joyful
troupe of acrobats, dancers and musicians band together to invent a whimsical oneof-a-kind
universe.
When: November 15-December 9, 2018
Where: MMRDA Grounds, Mumbai
EXHIBITION
FOUR CONVERSATIONS IN THE
ROOM
Sakshi Gallery presents Four
conversations in the room, an exhibition
curated by Rekha Rodwittiya and
featuring the works of Ankush Safaya,
Kim Seola, N. Divya and Sonatina
Mendes.
When: October 31-November 30, 2018
Where: Sakshi Gallery, Mumbai
34
NOVEMBER 2018

MELANGE
EVENTS
EVENT
MAHINDRA KABIRA FESTIVAL
The third edition of Mahindra Kabira Festival will once again
celebrate the spirit of 15th century mystic poet Kabir in a
rich two-day programme of music, literature, talks and city
explorations. This year the festival will feature Hindustani
classical singer Vidya Rao, mythologist Devdutt Pattnaik, Bhakti
scholar Purushottam Agrawal and composer Sonam Kalra,
among many others, from an eclectic line-up of artistes.
When: November 16-18, 2018
Where: Varanasi
MUSIC
USTAD AMJAD ALI KHAN
An exploration of the purity of instruments and in an attempt
to create human emotions and experiences through music,
this performance with Ustad Amjad Ali Khan is a celebration
of the beauty and complexity of the Indian classical genre.
The renowned artiste will perform for 90 minutes.
When: November 15, 2018
Where: The Music Academy, Chennai
FESTIVITY
RANN UTSAV 2018
The arid lands of Gujarat’s Kutch region come alive for this
annual, much-anticipated event. Over three days, art, crafts,
folk music and rural dance shows will be on display at various
locales. The highlight: watching one of the performances on a
full moon night at the white sand beach near Dhordo village.
When: November 1, 2018 onwards
Where: Dhordo, Gujarat
36
NOVEMBER 2018

MELANGE
EVENTS
NOVEMBER LISTINGS
2 4
What
Retro
Nights
Where
Kabooze,
New Delhi
3What Reflections in Time
Where Golf Links, New Delhi
What
Sailing by the Bay
Where
Mumbai
6What
Karaoke night
Where
Themis
Barbecue
House, Delhi
7What
Lakeside
camping
Where
Palghar
10
What
Backwaters
tour
Where
Kochi
14
19
13
What
Chhath Puja
Where
North India
What
India Surf
Festival
Where
Puri,
Odisha
What
Pushkar Camel
Fair
Where
Pushkar,
Rajasthan
23
25
What
India Art
Festival
Where
Thyagaraj
Stadium,
New Delhi
What
Scuba diving
Where
Tarkarli
29
What
Sonepur Mela
Where
Sonepur, Bihar
SHUTTERSTOCK
40
NOVEMBER 2018

MELANGE
INFORMATION
WHAT'S NEW
MEET THE NEW INDIAN TRAVELLER
According to a detailed study conducted by aviation
consultancy firm CAPA, over the last few years,
45 per cent of 18-25-year old Indians who were
surveyed went on their first international trip either
with friends or by themselves. Corporate travellers
have been replaced by couples, women travelling in
groups, honeymooners and solo travellers. Another
noticeable trend: there is a big jump in air travellers
from tier-II and tier-III Indian town. The profile of the
Indian traveller sure is changing.
LOOKING FOR THE PERFECT DIWALI
DESTINATION
CENTRAL INDIA SHOWS THE WAY
Indore Marriott Hotel, the largest 5-star property in Madhya
Pradesh, has appointed special lady chauffeurs to make sure
women travellers are even more comfortable and safe. This is the
only property in central India where lady chauffeurs have been
appointed. This initiative provides the lady chauffeurs to work
with respect and earn to support their families. The 218 room
hotel, strategically located a few minutes away from the airport,
ensures that lady chauffeurs are given safe environment to
pursue their duty, without any issue from fellow male chauffeurs
and other staff.
Diwali holidays are around the corner and Indians
all over the country are firing up their search
engines to ferret out suitable destinations.
So which one has emerged as the favourite?
According to leading travel search engine Kayak,
Amritsar is right up there on the list of the most
trending domestic destinations. It has registered a
huge 112 per cent Y-on-Y increase in searches.
SHUTTERSTOCK

MELANGE
INFORMATION
UP CLOSE WITH FLAMINGOS •
Ten months after it had flagged off its
well-received project, the Maharashtra
government’s Forest Department is back
with boat rides for spotting flamingos in the
Thane Creek between the 10 km stretch of
Airoli and Vashi mangroves. The pink beauties
can be spotted amongst the mangroves in an
hour-long boat ride. The initiative of boat rides
was started in February 2018. Thereafter the
activity was shut down during the monsoons.
Three boats are being commissioned this
month, one premium (carrying seven
people) and two passenger boats (each 24
passengers). The number of patrolling boats
has also been increased to two.
DUBAI FITNESS CHALLENGE KICKS OFF •
The much-awaited Dubai Fitness Challenge got off to
a roaring start on October 26, 2018 with an incredible
two days of fun activities, team and individual sports,
stage acts and a host of events to keep all of Dubai fully
energised and entertained. The 30-day city-wide fitness
movement targets one million participants to commit
to embracing a healthier and more active lifestyle. The
2018 signature Opening Weekend Carnival welcomed
participants to experience over 30 sports sessions, more
than 80 group classes and an action-packed calendar of
acts on stage.
A TREASURE CHEST OF CRAFTS •
Dastkar, a leading Indian craft NGO, and Delhi
Tourism, have come together to organize Dastkar
Delhi at Nature Bazaar, Andheria Modh, New Delhi.
Dastkar gives an insight into the rich treasure of
crafts that each Indian state offers and also attempts
to revive traditional crafts of India. It puts together
for sale a wide variety of handmade crafts by
organizing events like Nature Bazaar, Inside-Outside
Home Bazaar and The Grand Saree Fair. The fairs
see craftspeople and artisans from over 22 states
selling their works. Besides this, Dastkar also features
workshops and demonstrations by the artisans.
SHUTTERSTOCK
44
NOVEMBER 2018

COVER STORY
BOEING 737 MAX
SPREADING
ITS
46
NOVEMBER 2018

WINGS
SPICEJET INDUCTS
ITS FIRST BOEING
737 MAX AIRPLANE,
A MOVE THAT WILL
ENHANCE THE
AIRLINE’S DOMESTIC
AND INTERNATIONAL
CONNECTIVITY
47
NOVEMBER 2018

COVER STORY
BOEING 737 MAX
ctober 12, 2018
was a red letter day in the remarkable
history of SpiceJet — the airline unveiled
its first Boeing 737 MAX 8 aircraft at
Delhi’s Indira Gandhi International
Airport at a glittering function. Ajay
Singh, Chairman & Managing Director,
SpiceJet, said on the occasion: “We are
excited to take delivery of our very first
737 MAX 8. The induction of our first
MAX is a huge milestone in SpiceJet’s
journey. These new airplanes will enable
us to open new routes, while reducing
fuel and engineering costs, as well as
emissions. The 737 MAX will
dramatically reduce noise pollution and
greenhouse gas emissions. Passengers
will benefit from a large number of
premium seats and, for the first time in
India, broadband internet on board.”
The state-of-the-art MAX aircraft
are equipped with Satcom. This will
enable SpiceJet to offer internet-onboard
services at the earliest — once
regulatory and government approvals
are in place. Apart from Ajay Singh, the
first MAX (unique registration
VT-MAX) was unveiled in the august
presence of RN Choubey, Secretary,
Ministry of Civil Aviation; Dinesh
Keskar, Senior Vice President, Sales and
Marketing, Asia Pacific and India, Boeing
Commercial Airplanes; and senior
government and aviation officials.
The genesis to the latest induction in
the SpiceJet fleet can be traced back to
January 13, 2017, when the airline had
inked a mega deal with Boeing for up to
205 jets. This gargantuan order was
valued at $22 billion (Rs. 150,000 crore) at
list prices. The biggest in SpiceJet’s
history, the order marked the beginning
of its growth story for the next decade.
“We are now in a very good position
to expand our network and operations
which includes both domestic and
international routes and destinations,”
Mr. Singh had said after the mega deal
was struck. “The Boeing 737 class of
aircraft has been the backbone of our
fleet since SpiceJet began, with its high
reliability, low operation economies and
comfort. With the next generation of
B737 and the B737 MAX we are sure that
we can be competitive and grow
profitably,” he added.
SpiceJet had followed this up by
signing with Boeing a memorandum of
understanding for 40 737 MAX airplanes,
on June 19, 2017, at the Paris Air Show.
GOING
THE
GREEN
MILE
WITH
BOEING
737 MAX
14% reduction
in carbon
emissions
and fuel use
50% below
ICAO limits for
nitrogen emissions
40% lesser
noise,
silent cabin
48
NOVEMBER 2018

COVER STORY
BOEING 737 MAX
“WE ARE NOW IN A
VERY GOOD POSITION
TO EXPAND OUR
NETWORK AND
OPERATIONS. THE
BOEING 737 CLASS OF
AIRCRAFT HAS BEEN
THE BACKBONE OF
OUR FLEET. WITH THE
NEXT GENERATION
OF B737 AND THE
B737 MAX WE ARE
SURE THAT WE CAN
BE COMPETITIVE AND
GROW PROFITABLY.”
- Ajay Singh, CMD,
SpiceJet
The agreement, valued at approximately $4.74
billion at then list prices, was split evenly
between 20 new orders for the 737 MAX 10
and upgradation of 20 existing orders for
737 MAX 8 aircraft to 737 MAX 10s.
The reverberations of the historic mega
orders were felt even in the corridors of
power in the United States. In the last week
of June 2017, Mr. Singh was invited to be
part of a delegation alongside the state visit
of Prime Minister Shri Narendra Modi to
the United States. During his visit Mr. Singh
had the privilege of having a one-on-one
meeting with the Vice President of the
United States, Mr. Mike Pence. The
occasion was the 42nd Anniversary
Leadership Summit of the USIBC (US India
Business Council) in Washington D.C.
While addressing the gathering of over
200 business leaders from the United States
and India, the Vice President said, “Let me
just take the opportunity as the President
(Donald Trump) did yesterday to say ‘Thank
You’ to SpiceJet for investing and believing
in American workers and American
businesses.” At their meeting, Mr. Singh
presented the model of a SpiceJet aircraft to
the Vice President, which he graciously
accepted and later expressed his desire to offer
it to President Trump!
The plane behind the big order Mr. Pence
spoke about incorporates the latest technology
CFM International LEAP-1B engines,
advanced technology winglets and other
improvements to deliver the highest
efficiency, reliability and passenger comfort in
the single-aisle market. The 737 MAX has
outstanding fuel efficiency, increased range
and better environmental performance.
Passengers will be delighted with the comfort
and styling of the interiors. And for pilots, the
best in current and future technologies can be
accessed on larger displays.
It makes lots of business sense too. "India
is a fast growing market for commercial
airplanes and services,” said Ihssane Mounir,
Senior Vice President of Commercial Sales &
Marketing for The Boeing Company, after the
first MAX had been inducted in Delhi. "The
737 MAX for SpiceJet is the perfect airplane
for this market and it will become a key
ingredient for long-term success, especially as
oil prices continue to put pressure on airlines.
The market-leading efficiency and reliability
of the MAX will pay immediate dividends for
SpiceJet’s commercial operations.”
Each SpiceJet aircraft has been named
after a particular spice. The new 737 MAX has
been christened 'King Chilli'. Here are some of
its salient features:
INCREASED RANGE: The MAX 8 can fly up
to 3,500 nautical miles which is approximately
19 per cent more than 737-800. The Boeing 737
MAX can fly non-stop to Singapore, Doha,
Kuwait, Abu Dhabi, Riyadh, Kuala Lumpur,
Tehran, Salalah, Kunming (China) and Krabi,
among other international destinations, from
various international airports in India. Taking
just a single stop on the way, the aircraft can
easily also fly up to Finland, Norway,
Morocco, London and Amsterdam.
50
NOVEMBER 2018

COVER STORY
BOEING 737 MAX
BIGGER, BETTER ENGINE: SpiceJet’s
MAX comes equipped with bigger but
lighter engines and loads of new features.
This extremely durable and impact
resistant engine sits higher up and further
forward on the wing thereby
streamlining the airflow all around. The
end result is a reduction in the drag and
enhancement of fuel efficiency. The
engine’s advanced materials make it more
than 500 pounds lighter and more
powerful thus helping the jet produce
gains in range, fuel efficiency and
environmental friendliness.
Ajay Singh, CMD, SpiceJet
(centre) flanked by (right) Dinesh
Keskar, Senior VP, Sales and
Marketing, Asia Pacific and India,
Boeing Commercial Airplanes; RN
Choubey, Secretary, MoCA; and
Shiwani Singh, Director, SpiceJet
Ajay Singh, CMD, SpiceJet
(centre) with Dinesh Keskar,
Senior VP, Sales and Marketing,
Asia Pacific and India, Boeing
Commercial Airplanes (fourth
from left); and Shiwani Singh,
Director, SpiceJet (sixth from left)
while taking delivery of SpiceJet's
first Boeing 737 MAX 8 aircraft in
Seattle
ALL-NEW INTERIORS: The new cabin
design promises to redefine the flyer’s
experience. Shelf-type stow
compartments bordering the aisle have
given way to stow bins that tuck up and
are out of the way when closed. This
results in a roomier, more open in-flight
environment. An advanced light-emitting
diode lighting scheme washes the ceiling
with blue light. This suggests an open sky
overhead and makes the airplane feel
more spacious. Passengers can also enjoy
elegantly accented views from larger
windows. Finally, the new ergonomically
designed seats are lighter in weight thus
optimizing cost by saving fuel.
FLIGHT DECK WITH LATEST
DISPLAY TECHNOLOGY: The new
aircraft comes with the largest forward
display screens in the cockpit, measuring
up to 15 inches. The bigger displays are
designed to offer pilots much more
information with less effort. This
improves efficiency and makes tasks
easier at critical times, ultimately
increasing safety in the air.
FUEL-SAVING WINGLETS : One of the
most striking and distinct feature of
SpiceJet’s new 737 MAX aircraft is its
aerodynamically advanced winglets. The
AT (Advanced Technology) winglets have
no metal visible on the leading edge. The
blended winglets are designed with a
special material and coating that enables
the natural laminar airflow to reduce
drag and create additional lift that raises
fuel efficiency by up to two per cent.
BIG ON SAVINGS: For SpiceJet’s full fleet
of up to 205 airplanes, the MAX will emit
up to 750,000 fewer metric tons of carbon
dioxide. It will also save up to 240,000
metric tons of fuel per year. This will
mean more than $317 million in cost
savings annually. Lower cost and lesser
days out of service results in up to $4
million in savings.
In the ultimate analysis, the 737 MAX
is the most efficient, productive and
environmentally-friendly single-aisle
airliner ever made. It is 20 per cent more
efficient than the 737 it replaces, with
design and engineering updates
throughout. It provides a passenger
experience that is second to none. With
such a masterpiece of engineering now in
its fleet, SpiceJet is all set to soar to newer
heights than before.
54
NOVEMBER 2018

COVER STORY
BOEING 737 MAX
A MOMENTOUS OCCASION
SpiceJet CMD Ajay Singh along with Shiwani
Singh, Director, SpiceJet and other senior
SpiceJet officials at the delivery of SpiceJet’s
first Boeing 737 MAX
56
NOVEMBER 2018

KING
STAR
STAR BUZZ
BADSHAH
BADSHAH, THE
32-YEAR-OLD RAPPING
SENSATION FROM
CHANDIGARH, IS TAKING
BOLLYWOOD BY STORM,
ONE SONG AT A TIME.
BY NIVEDITA JAYARAM
PAWAR
OF
RAP
He’s the man
behind some
of the biggest
chart busters
in recent
Hindi films. Clever rhymes and
smart one-liners have only added
to his brilliance and longevity. In
a candid interview Badshah spills
the beans on delivering charttopping
numbers.
What’s your current state of
mind?
Chaotic and excited. There is so
much to do and so little time.
That’s nice. But tell us how and
when did Aditya Prateek Singh
Sisodia become Badshah?
I am a big SRK fan, and when I was
looking for a stage name for myself,
around that time the movie
Baadshah (1999) released and I
thought why not take this name.
58
NOVEMBER 2018

-

STAR BUZZ
BADSHAH
RAPID FIRE
QUESTIONS
The things I never leave home without
My phone and perfume.
Confessions of a foodie
I am a huge foodie. I like everything
that’s made with love. But I can never
resist desserts.
On my playlist right now
Travis Scott. Also I can never get enough
of ’90s’ retro Bollywood.
A musician I’d love to collaborate with
Kumar Sanu. I love the whole era of his
music.
Favourite piece of clothing
Plain black t-shirts.
Most embarrassing moment
I was recently on #NoFilter with Neha
Dhupia. And every rap that she asked me
to do, I forgot.
My music icons
Jay Z. Gurdas Maan and Kumar Sanu.
But you were studying to become a
civil engineer. How did music happen
to you?
I was always interested in writing and
music. I got exposed to Western rappers
midway through school and then
experienced the whole UK desi culture
which was really amazing. Seeing Western
beats come together with folk sounds was
incredible. It was a mix of all these
experiences that made me take music
making seriously.
So what made you take a detour
towards civil engineering?
It was my parents' wish that I become a
civil engineer. So I did. I was always a
musician who also happens to be a civil
engineer. Initially it was tough explaining
to my parents that I wanted to be a rapper.
They didn’t even understand what a rapper
meant.
So I showed my parents a video of 50
Cents. But that backfired terribly on me
(laughs). However when they saw that I
was making a living with rapping they
came around. The turning point was when
I came home with a BMW from my hardearned
money.
No party or club night is complete
without Saturday Saturday, DJ Wale
Babu, Kar Gayee Chul or Abhi Toh
Party Shuru Hui Hain. How do you
create the songs that go on to become
default pan-India party anthems?
It's really just a moment when you crack
that hook or beat that transforms a song.
My song-making process is very nontechnical.
I constantly keep my ears open
to general conversations to crack wordplay
for my lyrics. I record beats that come to
me on my phone. And then I go on to my
portable workstation and put it all
together. Most importantly I treat myself
as an audience and give an objective
hearing to the song.
INITIALLY IT WAS
TOUGH EXPLAINING
TO MY PARENTS
THAT I WANTED TO
BECOME A RAPPER. MY
PARENTS DIDN'T EVEN
UNDERSTAND WHAT
A RAPPER MEANT. SO I
SHOWED THEM A VIDEO
OF 50 CENTS. BUT THAT
BACKFIRED TERRIBLY
ON ME (LAUGHS)
What’s your formula for a hit song?
And how do you know that you are on
to creating one?
People are so depressed these days that
they are always complaining and whining.
I just want to give them those three
minutes of joy when they can dance and
forget everything else. When I finish
composing a song I have a bunch of people
I play it for. These include my sister, close
friends and my cousins. They are my
harshest critics and my first audience.
How do you deal with the pressure of
having to create hit after hit?
It is a huge pressure when I sit on my
system to make the song. But it doesn’t
matter after a point. I just end up making
what I want to. Sometimes it works,
sometimes it just ends up in the recycle bin.
How’s the music scene currently? And
where is it headed to?
It is amazingly dynamic. We are living in
genuinely transforming times with this
whole digital revolution that is changing
the way we consume music. Platforms like
streaming, OTT (content providers that
distribute streaming media as a standalone
product directly to viewers over the
60
NOVEMBER 2018

STAR BUZZ
BADSHAH
Internet) and the Internet are making people
much more open about accepting new sounds.
Music makers are going out of their comfort
zones to bring new sounds. So these are definitely
interesting times for music.
You have also launched your own street
wear fashion brand called Badfit? Who
inspires your personal sense of style?
I always wear what is comfortable. Street wear is
the new luxury wear globally and I want people
to have access to this through Badfit. My brand
Badfit stands for the philosophy that it’s all right
to not fit in all the time. It’s about standing out in
the crowd and making your own mark. For years I
was told that rap is not the thing to do.
What are your other passions apart from
music?
Film-making. I am now making my first selfproduced
Punjabi movie Do Dooni Panj that is all
set for release in January 2019. I have also just
finished my first ever music-based web content
piece Lockdown that is out now.
What do you think of the current trend of
‘diss-tapes’ (referring to the verbal war
between Eminem and Machine Gun Kelly).
That’s just how the hip-hop industry works in the
West. The dynamics work very differently there
and I wouldn’t comment on it. But it’s definitely
bringing out a lot of music to hear though.
Rappers are hardly accorded the respect
they deserve. Does that bother you?
No, I think the scenario has changed completely.
Rap has become a very integral part of the
mainstream Indian music industry. Both the
industry and audiences have embraced it with a
lot of love. It’s just our songwriters’ responsibility
to keep working on bringing new sounds and
evolving instead of falling into a block.
Lastly can you tell us what Kar gayee chull
means?
Chull is a very Delhi-NCR kind of word. It means
to tease.
62
NOVEMBER 2018

TOURISM
TRENDS
MINDFUL TRAVEL
IN
RESPONSE TO INCREASING CONCERN ABOUT THE
ENVIRONMENTAL STATE OF THE PLANET MANY TOURISTS
ARE OPTING FOR HOLIDAYS THAT GIVE A LITTLE BACK.
BY NIVEDITA JAYARAM PAWAR
YOU WANT TO BE GREEN. You recycle
your carrier bag. You turn off the faucet
when you brush your teeth. And you are
furious that we are melting the planet. But
you are not going to forgo a flight to a
tropical paradise and top-notch
accommodation options, even though
routine hotel practices, like washing the
linens each day, hurt the environment.
After all, you love to travel. There’s still
hope. To help you sleep easier on those
high-thread-count sheets many hospitality
companies and resorts are practicing
Conscious Tourism.
There is a serious effort going on to
minimise (or subsidise) carbon footprint
and help preserve the region’s natural and
cultural history. Some are even helping
boost the local economy by employing
locals. Of course it helps that tourists
around the world prefer to stay at hotels
and resorts that are both environmentally
friendly and socially conscious.
With more travellers citing
environmental and social concerns as key
considerations in their holiday decisions,
some hi-end resorts are responding to the
demand in spectacular style. The result:
LITE BITE FOODS
64
NOVEMBER 2018

TOURISM
TRENDS
from a handful of rustic lodges
committed to conservation back in the
early 1990s, sustainable tourism is now
transforming the global travel industry,
and in the process helping to safeguard
cultural and natural heritage, support
environmentally friendly practices and
deliver economic and social benefits to
local people. “Over the years, as
environmental issues and sensitivity
towards sustainable development has
become a global conversation, travellers
are now looking for something more — a
sense of the place and people in that
community and that their visit is
benefiting that community somehow,”
says Shruti Shibulal, CEO of Tamara
Leisure Experiences, the company that
owns two luxury resorts — The Tamara
in Ooty and Kodaikanal. Apart from
using only solar power for heating, this
eco-sensitive resort is completely
plastic-free. Filtered water is
placed in each suite in glass
bottles to avoid daily disposal
of plastic bottles and singleuse
slippers have given way to
reusable sterilised slippers.
Recycled wood from
abandoned railway tracks
were used for the flooring.
Coco Shambala’s newest
property in Sindhudurg is a steel
framed temporary structure joined
together with nuts and bolts. No JCB or
cranes were used in the construction.
“This was done to reduce the impact on
the environment and allow us the
flexibility to dismantle the houses at any
point and not leave a footprint on the
land,” says Giles Knapton, owner of Coco
Shambhala. Additionally, locally sourced
coconut wood was used for the furniture.
Although a challenging material for
carpenters to work with, its unique grain
provides a stunning finish. The feel-good
approach to holidaying extends to the
property surroundings, where bamboo
trees provide straws for the drinks and
carefully placed water bodies in the
gardens aid in passive cooling.
Food plays an important role in
sustainability. Many of the eco-resorts
are now sourcing their seafood and
produce from a 30-km radius of the
property. “Travellers these days are much
more discerning and aware about the
ecological footprint their travel will have.
While international travellers have been
aware for some time we have witnessed a
major change in the domestic traveller.
Now, the experience is the luxury and not
the hardware. Travellers are keen to see
that their money is spent in employing
locals, protecting the environment and
bringing positive change to the areas they
visit,” explains Aly Rashid, Director of
Reni Pani, an environmentally sound
jungle lodge located in the Satpura Tiger
Reserve in Madhya Pradesh. The lodge
has adopted the neighbouring village
school and also has a bee-keeping
programme for impoverished farmers
who live within a 3 km radius from the
premises. The proceeds from the souvenir
shop at the lodge go towards a village
development fund. Environmentallyconscious
travellers are not only
choosing eco–friendly accommodation to
reduce their environmental impact, but
are also keen to have local experiences.
66
NOVEMBER 2018

FOOD
OREGANO
EACH SPICEJET AIRCRAFT HAS BEEN NAMED AFTER
A PARTICULAR SPICE. IN THIS ISSUE WE TALK ABOUT
THE BENEFITS AND USAGE OF OREGANO
THE
PERFECT
FINISH
FROM FOLKLORE STAR TO
ANTIOXIDANT SUPERFOOD
AND HUMBLE KITCHEN
HERB TO WORLD-KNOWN
FLAVOURANT, OREGANO
SEEMS TO HAVE COVERED IT
ALL. BY MADHULIKA DASH
Traditional Greek salad with fresh
vegetables and oregano
WHEN IT COMES TO SPICE
RECALL, few herbs can
compare with the popularity
of oregano. Much like the
pizza, this Greek-Roman
condiment has an instant
palate recollect. Yet, curiously,
when it comes to thinking
oregano and culinary
innovation, much
of it is as a garnish or finishing
herb.
Fascinatingly, oregano — a
spice that Cleopatra loved,
Caesar never ate food without
with and Henry VII ordered
in bulk — isn’t that
unidimensional. The use of
this romantic herb in cooking
68
NOVEMBER 2018

FOOD
OREGANO
is as wide as its fame. Almost every region
in the West uses it in some form or the
other — be it soups, drinks, marination or
even as a flavourant to unidimensional
food like bread.
The reason isn’t just to give a different
flavour profile but also avail of the health
benefits. Oregano is rich in antioxidant
and helps reduce viral infection. In fact,
one of the oldest uses of oregano is in the
form of a health-enhancing potion.
Chef Neeraj Rawoot (Executive Chef,
Sofitel BKC Mumbai), who has over the
years worked with the herb— both fresh
and dried — considers it to be a “ace
finish” when it comes to dishes, especially
salads, soups and egg dishes. Oregano,
says the multi-culinary specialist, “works
beautifully for dishes where you want to
add a sweet, earthy flavour especially
those that have a lot of root vegetable and
meat.”
It is also an interesting way to add
new flavour layers with basting, adds
Chef Neeraj Tyagi (Executive Chef,
Shangri La-Eros New Delhi), who
alternates between both versions of
oregano in his fish marination. “The thing
about oregano is that while it has its own
strong, fresh and earthy flavour profile
much like the ajwain, it works beautifully
with other spices and herbs to create an
interesting spice mix.”
Concurs Chef Rishim Sachdeva
(Executive Chef, Olive Bar & Kitchen),
“There are many dishes that can be done
with fresh oregano, it is a great
accompaniment for fish dishes in all
Mediterranean regions and south
America.
The Chimichurri, for instance, a
classic sauce in Argentina, showcases the
magic of oregano and can be paired with a
wide variety of meat, vegetable and fish
dishes.”
It is the herb’s versatile, earthy nature
that makes it perfect for most tandoori
dishes, adds Chef Sabysachi Gorai
(Culinary Director, Byg Brewsky Brewing
Company), who also experiments with a
combination of fresh and dry oregano.
“The two things to keep in mind while
working with oregano (fresh specially) is
not only to play with the minimum as it
can turn bitter but also know which
variety. The Turkish version is pungent,
the Greek variety is more earthy and
savoury while the Italian one (which we
use mostly for our pizza and pasta these
days) are milder.”
For Chef Anurudh Khanna
(Executive Chef, Shangri La Hotel,
Bengaluru), the use of oregano goes
beyond just being a flavourant. “Oregano
is a versatile herb. In fact, if you know how
to use it correctly and the combination of
different varietals, you can create a spice
mix that works across delicate dishes like
seabass and can even up the quotient of
dishes like dahi kebab and palak kebab.”
The interesting balance that the
different versions can create is what
inspires Chef Arvind Kumar Bharti
(Executive Chef, Amuse House) create an
array of interesting sauces and breads.
But Chef Bharti’s favourite when it comes
to tasting versatility of Oregano — fresh or
From top: Feta cheese with tomatoes,
olives and oregano; and Roasted
Chilean sea bass with oregano
SHUTTERSTOCK
70
NOVEMBER 2018

FOOD
OREGANO
otherwise — are his breads. “The way
they work with gluten can be aweinspiring.
They make for a very
interesting flavourant for focaccia as it
can delightfully pair with quite a few
interesting ingredients including the
yellow pumpkin.”
Seconds Chef Harangad Singh
(Corporate Chef, Prankster), who uses
oregano to add different flavour
dimensions to his food, especially Fattir
(or Fiteer). Traditionally, says Chef Singh,
“Fattir was made as an offering to the
gods — and was primarily a flat bread
made using flour, clarified butter and
milk/cheese or honey. It was later when it
became a staple Egyptian meal that other
fresh ingredients were added to the flat
bread. And guess what gave it that
addictive flavour — oregano.”
Legend has it that Fatttir was
amongst the most popular sailor food in
port towns and was loved both for its
flakiness as well as the flavour notes that
could easily remind a sailor of food back
home. It was, says Chef Paul Kinny
(Culinary Director, St Regis, Mumbai),
“The herb’s ability to create this mix of
aroma and flavour made it a popular
Mediterranean herb, where oregano was
used to uplift a dish.”
One of Chef Kinny’s favourite ways of
relishing the romantic herb is either with
fresh salad or as a topping to the egg drop
soup. Pide is another way to enjoy fresh
oregano. For Chef Khanna however,
oregano is also an herb that can easily
compliment Indian dishes.
Take the case of the Dahi Kebab for
instance. “The use of dried oregano here
adds a little twang of sweetness to the
velvety curd, thus elevating the taste
profile of the dish. Likewise, with Masala
Seabass, where fresh oregano is used to
create the minty-earthy flavour that can
easily remind you have ajwain in the
dish,” concludes Chef Khanna.
FATTIR (EGYPTIAN PIZZA)
INGREDIENTS
For Base
• Flour
2 cups
METHOD
• Make a smooth dough by mixing
the ingredients for the base.
• Salt
1 tsp • Roll the dough into sheets
• Ice water
2/3 cup incorporating butter in each layer.
• Unsalted butter
220 gm Repeat the process till the dough is
folded into 12 layers.
For Sauce
• Roll and cut into 10 inch diameter.
• Tomatoes
100gms
• Cook the tomatoes, grind into fine
For Topping
• Zuccini, bell peppers, baby corn,
onions, broccoli, American corn,
oregano (fresh/dry)
paste, season it with salt, crushed
pepper and oregano. Cut the
vegetables into thin slices and use as
toppings.
72
NOVEMBER 2018

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TIPSY TOPSY

TOP 5
BUDGET
LAPTOPS
LOW ON THE POCKET, HIGH ON
PERFORMANCE — HERE ARE SOME LAPTOPS
THAT COME WITH A BUDGET-FRIENDLY
TAG BUT STILL DO NOT DISAPPOINT IN
PERFORMANCE. BY SUMAN PRASAD
TECH
GADGETS TECH
GADGETS
ASUS X507
Stylish, high performance, affordable
price points — the ASUS X507 ticks all
the boxes. Lately, Asus did a complete
redesign of its entire laptop range,
including the most inexpensive X507
model. This has given the X507 a
breeze of freshness, an exciting new
look and new components. The X507
features a large 15.6-inch display with
ultra-thin, Nanoedge side display
bezels that maximizes its screen size
while minimizing the body size. The
X507 is also among the first laptops
to feature NVidia MX110 discrete
graphics engines that help give these
laptops greater graphics processing
capability than possible by merely
using integrated graphics. This new
graphics engine is similar to the older
NVidia GeForce MX920 and features
256 cuda cores, and 2GB of GDDR5
RAM. Starting at T 21,990
LENOVO IDEAPAD 120S 11IAP
The Ideapad 120s is a contemporary,
chic take on the laptop and is built
to last. It features a powerful Intel
processor and up to 8 GB LPDDR4
memory — that makes it perfect for
day-to-day tasks. Not
only does it offer over
eight hours of battery life
but you can also charge
other devices even when
it is powered off. When
it comes to storage, with
up to 1 TB SATA HDD,
this laptop has ample
space to build your
collection of photos,
movies and more.
Keeping up with the
idea that laptops need not be black
and white anymore, the Ideapad
120s is available in a range of colours
like denim blue, mineral grey and
ballerina pink. Starting at T 23,990
74
NOVEMBER 2018

TECH
GADGETS
HP NOTEBOOK
15-BW098AU
The HP 15-BW098AU packs
quite a few good elements
with a budget-friendly price
tag. With a great battery
backup of up to 11 hours, 4 GB
memory and 1 TB HDD storage
it certainly is worth your
attention. It operates on DOS
2.0 and features AMD dual core
processor. Starting at T 22,115
LENOVO MIIX 320-10ICR
With the MIIX 320, you can get home the best of both worlds.
The MIIX 320 effortlessly flips from a full-fledged laptop with a
keyboard to an interactive, multimedia-rich tablet. A detachable
keyboard, wonderful 10-hour battery life, smooth processing,
and productivity-enhancing tools, it has it all and enables you
to get things done on the go. It comes with a rear-facing 5 MP
and out front 2 MP camera that enables you to capture the best
moments even when you are working. It packs a punch with
Dolby Advanced Audio, delivering crisp, clear sound through its
speakers or headphones. Starting at T 17,499
ACER ASPIRE 3 A315-31
Launched in March this year, Acer
Aspire 3 A315-31 is another pocketfriendly
laptop powered by Pentium
quad core processor with Intel graphics
card. It runs on Linux operating system
and features a 15.6-inch screen with
4GB RAM and 1TB internal storage.
The battery allows a decent backup
of six hours and offers USB 2.0, USB
3.0, HDMI port, SD card reader, Wifi
and Bluetooth as connectivity options.
Starting at T 24,499
76
NOVEMBER 2018

CARING
JAYA FOUNDATION
Sujaya Moghepadhye speaking at one of
the events organized by Jaya Foundation
and (below) two tiny attendees
MAKING
AN IMPACT
AFTER THE WARM RESPONSE TO
ITS FIRST EVENT IN 2016 IN AID OF
CANCER PATIENTS, JAYA
FOUNDATION IS ORGANIZING ITS
NEXT ONE IN MUMBAI SOON
IT IS SOMETHING MOST OF US OFTEN
think about. We observe anomalies all
around us in society and wish that things
would improve. But one Mumbaikar
realized that if society — and the world at
large — had to get better, one had to
'wish' less and 'do' more. With this
thought in mind, investment banker
Sujaya Moghepadhye set up Jaya
Foundation in 2016 along with a few likeminded
friends.
Nanhee, the very first event held by
the foundation — at St Andrews
Auditorium, Bandra, Mumbai — aimed
to alleviate the pain of children
suffering from cancer. The programme
received an overwhelming response
from individual donors as well as
corporates, who readily connected with
the cause. Despite it being the
foundation’s first event, individual
donors and renowned corporate houses
like Intex, Sheela Foam (Sleepwell),
Continental Warehousing, Prabhat
Dairy and CCD, trusted Jaya Foundation
and associated with it.
This allowed Jaya Foundation to
contribute Rs. 1 million for the cause and
impact the lives of 10 children (in the age
group 8-10 years) battling cancer. Along
with other support, they were helped
with prosthesis procedures (artificial
knees and joint replacement procedure).
The foundation also organised fun
activities for children and their families
battling cancer with an intention to get
back their smiles.
Money was also contributed to a
foundation for improving paediatric
cancer care and treatment at the Tata
Memorial Hospital. From time to time,
Jaya Foundation helps spread smiles
among patients battling cancer and their
families by organizing magic shows/
ventriloquist shows/puppet shows/
birthday celebrations, in some hospitals
in Mumbai.
According to one estimate, new
cancer cases will increase by 38 per cent
in 2025 as compared to 2012. Jaya
Foundation, which has decided to make
helping cancer-affected and their
families its prime focus, is now
organizing its second event, Sneh, an
initiative to help women and children
battling cancer. The aim, say the
organizers, is to make an “impactful
difference” in the lives of the needy and
under-served.
The highlight of Project Sneh will be
Love is in the air, a contemporary dance
performance by the well-known Sumeet
Nagdev Dance Arts (founded by celebrity
choreographer Sumeet Nagdev). Jaya
Foundation’s Saurabh Nimbhkar will
also render heart-touching melodies.
Nimbhkar is known all over for using his
talent of singing towards helping cancer
patients. The forthcoming event will be
held at the Bal Gandharva Rang Manch,
Bandra West, Mumbai, on December 7,
2018, between 8 and 10 pm. Jaya
Foundation will distribute the funds
collected without involving any third
party channel and will be actively
involved in monitoring the use of funds.
Contributions to Jaya Foundation will be
eligible for 80G deduction under Income
Tax Act. More details at https://www.
facebook.com/jayafoundation.
To pledge support call 98337 23887
78
NOVEMBER 2018

LIFESTYLE
GROOMING
LATEST
TRENDS
IN
BE AU
MICRONEEDLING
Microneedling is a nonsurgical
technique, which uses application of
mechanical force to the skin, via fine
needles, to stimulate the proliferation
of cells. This new cell formation lays
down new collagen and elastic tissue,
which improves the appearance of fine
lines, wrinkles, stretch/scar marks,
pigmentation or other irregularities
in the skin. It also improves the blood
supply by formation of new capillaries.
This technique can be used on any
part the body like face, neck, arms,
abdomen, etc. After thorough cleaning,
the area of the skin is numbed using
a local anaesthetic cream. A pen-like
device which has about 12 fine needles,
is used to pierce the superficial layers of
TY
TREATMENTS
WHO DOESN’T WANT TO LOOK
BETTER? HERE ARE SOME
BEAUTY TREATMENTS THAT ARE
BECOMING VERY POPULAR.
BY DR. ANUP DHIR
the skin. After completion, a soothing
cream is applied on the treated area to
calm, heal and protect it. There may
be minor bruising, pinpoint bleeding
points, inflammation (like a sunburn
appearance) and swelling of the treated
area, which usually lasts for 24 to
48 hours. Doctors recommend using
soothing creams and zinc-based sun
sunscreen.
Protect yourself from sun exposure
and avoid using glycolic acid or retinol
products on the treated area for a few
days. Within a week or so the skin
appears smoother and glowing.
SHUTTERSTOCK
80
NOVEMBER 2018

LIFESTYLE
GROOMING
EYELID SURGERY
The eyes are the focal point of the face and
contribute substantially to your overall facial
appearance. Bags beneath the eyes, wrinkled
drooping layers of skin on the eyelids, and sagging
eyebrows give the entire face a perpetually tired
or sad expression. As you age, your eyelids stretch,
and the muscles supporting them weaken. As a
result, excess fat may gather above and below your
eyelids, causing sagging eyebrows, droopy upper
lids and bags under your eyes.
You may be a candidate for blepharoplasty
if droopy or sagging eyelids keep your eyes from
opening completely or pull down your lower
eyelids. Removing excess tissue from your upper
eyelids, lower eyelids or both can improve vision
and make your eyes appear younger and more
alert. Aesthetic eyelid surgery can "brighten"
the face and restore a more youthful appearance
by reducing the fat and extra skin that causes
these conditions. Blepharoplasty is often
performed along with a face-lift or with other
facial rejuvenating procedures. The surgeon may
also operate on the upper and lower eyelids, as
necessary, removing excess skin and muscle.
CHIN ENLARGEMENT
Chin surgery, or mentoplasty, is a
surgical procedure to reshape the
chin by enhancement with an
implant or reduction surgery on
the bone or fat injection. Many
times a plastic surgeon may
recommend chin surgery to
a patient having rhinoplasty
in order to achieve facial
proportion, as the size of the
chin may magnify or minimize
the perceived size of the nose.
Chin surgery helps provide a
harmonious balance to your facial
features so that you feel better
about the way you look. The chin
bone surgery is performed through an
incision inside the mouth and requires
moving the chinbone. The incisions to
insert the implant may be made inside
the mouth or on the underside of the
chin. In the latter case, surgery usually
leaves a faint scar that is barely
visible underneath the chin.
To permit proper healing
following chin augmentation,
you may be placed on a liquid
diet for a day or two. The area
may be taped or bandaged.
Similarly, in some cases the
cheekbones may be built up
(augmented) by placing an implant
over them or by fat grafting. This is
usually performed through an incision
inside the mouth, but it may also be
done through a lower eyelid or brow
lift incision.
82
NOVEMBER 2018

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LIFESTYLE
GROOMING
FOREHEAD LIFT
As the aging progresses, skin
wrinkling and a loss of tone can
occur in the forehead area as it does
in the eyelids and lower parts of the
face. This may cause sagging of the
eyebrows, resulting in a tired or sad
look and aggravating the problem
of excess skin of the upper eyelids.
It may also result in deepening of
the horizontal expression lines and
wrinkling in the forehead itself.
There may be deep, vertical frown
lines between the eyebrows in the
centre of the forehead. The forehead
lift is designed to correct or improve
these problems.
A brow lift, also known as a
forehead lift, reduces the wrinkle
lines that develop horizontally across
the forehead, as well as those that
occur on the bridge of the nose,
between the eyes.
It does improve frown lines, the
vertical creases that develop between
the eyebrow and raises sagging brows
that are hooding the upper eyelids
besides placing the eyebrows in an
alert and youthful position. This
particular operation is performed
under local anesthesia with sedation
or general anesthesia. Incisions
are placed behind the hairline above
the ear and continue over the top of
the head.
In some cases, incisions may
be placed in front of the hairline.
Improvements are made beneath the
skin and to the deep muscles; the skin
and the muscle are then tightened
to give a fresher, more youthful
appearance.
MINI FACE LIFT
With age, the skin loses the underlying
supporting tissue and so becomes loose
and sags. Sun, other environmental
toxins and smoking damage the skin.
The effects of aging are most visible
on the face and neck. There are many
different procedures that can be done
for a face lift — depending upon your
age and the areas of the face most
affected. There are many quick-fix
procedures advertised, but these are
usually by non-trained persons and the
effects are not long lasting. If it sounds
too good to be true, it probably is.
Fat injection is the new and fast
becoming most popular method of
improving facial and neck tone. Fat
is removed by liposuction from an
area like thigh, buttock etc. It is then
injected with fine needle and syringes
under the skin around the face. This
fat fills up the tissue spaces under the
skin and provides support to the skin of
the face. The face thus appears suppler
and younger looking. This can be used
as a double procedure — liposuction for
body contouring by removing fat from
difficult areas and then using this fat for
injection in the face and neck area.
(The author is Senior
Consultant, Cosmetic Surgeon,
Apollo Hospital, New Delhi)
SHUTTERSTOCK
84
NOVEMBER 2018

HOSPITAILITY
RESORTS
LAKESIDE MAGIC
KARMA CHAKRA, A BEAUTIFUL
24 ROOM BOUTIQUE RESORT, IS A
PERFECT HIDEAWAY TO EXPLORE
THE VERDANT SURROUNDINGS OF
KERALA'S KUMARAKOM REGION
SpiceJet flies to Kochi,
85 km away. Log on to
www.spicejet.com for
flight details
All the 24 rooms open up to
vast vistas of palm-fringed
shores of the spectacular
Lake Vembanad, Kerala’s
largest lake covering a vast area of 213 sq
km. You are at Karma Chakra, a beautiful
boutique resort in Kumarakom, 85 km from
Kochi. It is the ideal hideaway to explore
this rich and verdant region of God’s Own
Country.
Part of Karma Group’s award-winning
Lifestyle and Leisure Club, Karma Chakra
boasts of a private jetty where is moored the
resort’s own traditional Keralan house boat,
with two double bedrooms with a full crew
and a cook. You can go on cruises ranging
from two hours to an overnighter. While
you are enjoying the serene atmosphere of
the backwaters, you can also catch a fish
and have it prepared and cooked for lunch.
Karma Chakra is just right if you are a
nature-lover — there are 12 wildlife
sanctuaries and two national parks within
easy reach of the resort. This is a landscape
full of surprises. You may well spot a
leopard, elephant or even a Bengal tiger
while you’re here. Kumarakom itself is a
favourite haunt of beautiful migratory
birds, such as the Siberian stork.
There is plenty to excite culture-lovers,
too — including an intoxicating mix of art,
architecture and literature. You reach the
resort by flying to Kochi and then
undertaking a scenic 85 km, two hour car
drive. Step on to your private balcony to
drink in the sweeping views across the
resort’s lush, sprawling gardens to the
bustling lake and tropical landscape
beyond. There’s a whole world of tranquil
backwaters, alluring beaches and incredible
wildlife out there, just waiting to be
discovered. But there’s no rush. Take a dip
in the infinity pool, feed your soul with an
Ayurvedic massage or indulge in a signature
86
NOVEMBER 2018

HOSPITAILITY
RESORTS
cocktail before dinner.
Karma Chakra is part of the Karma
Group which comprises of Royal Resorts,
Karma Resorts, Karma Retreats, Karma
Estates, Beach Clubs International, Karma
Spa and the upcoming Karma Ski and has
undergone significant expansion to its
global network in recent years. The group
now boasts of 23 properties all over the
world. The man behind the Karma Group,
John Spence, is a fascinating study in the
global hospitality world.
As a trailblazer in the global hospitality
industry, he sees himself more as an
entertainer than a businessman. Not
surprising for in the early eighties, he had
cut his teeth as a music agent in London
representing bands such as Culture Club,
the Eurythmics and Bananarama before
moving into property sales and marketing
where he found his true calling.
Spence has the unique talent to break
down as yet unseen barriers, whether
spotting and acquiring land in areas still
undiscovered that later become global hot
spots, from Goa to Uluwatu Bali to Gili
Meno, to creating a new five star experience
and brand philosophy that has changed
what staying in a five star resort means.
Now famously referred to as the “Five Star
Hippy” lifestyle, Karma clients flock to the
experience and other brands aspire to
achieve it.
“It all began in 1993, when John first
visited Goa,” says Jaison Anithanam,
General Manager, Karma Chakra. “He
simply knew he’d found the place where he
wanted to develop his first resort property.”
Pooling in his life savings, Spence founded
Royal Resorts to pioneer vacation
ownership in India and South East Asia and
began by developing their first Resort, The
Royal Goan Beach Club in Cavellosim, Goa.
That was a huge success and diversification
outside India followed with projects in Bali
and Lombok, Indonesia, Gold Coast of
Australia, Chiang Mai and Phuket in
Thailand.
In many ways, Spence sees parallels
between work and sport. He is a passionate
sports fan and patron of the arts and his
company currently sponsors Perth’s
Western Force Super Rugby team and the
Perth Fashion Festival. Royal Resorts
continues an association with the England
Rugby team and the players can often be
seen ‘recuperating’ by the pool at Karma
properties.
“Your work has got to be taken
seriously and earn you money, but it’s also
got to be like sport — fun, challenging and
something you do for enjoyment,” says
Spence. “If it becomes just about feeding the
family then you’re not going to enjoy it. And
if it’s not enough of a job, then really it’s not
going to be fulfilling. It’s a balance. I
genuinely feel that my work is an adventure,
every day.”
Clockwise from above left: founder
John Spence; the well-stocked
restaurant; and the resort's own
Keralan house boat
IT ALL BEGAN IN 1993
WHEN KARMA GROUP
FOUNDER JOHN
SPENCE VISITED GOA.
HE SIMPLY KNEW HE'D
FOUND THE PLACE
WHERE HE WANTED
TO DEVELOP HIS FIRST
RESORT PROPERTY
88
NOVEMBER 2018

ARTS
PHOTO FEATURE
A CITY
OF
TWO TALES
A NEW COFFEE TABLE BOOK SHOWCASES THE MAGIC OF
KOLKATA, FROM THE PAST TO THE PRESENT.
Calcutta is where it all began,’ begins the
introduction to a new book, Calcutta
Then | Kolkata Now. `The city
symbolised India’s transformation from
medievalism to modernity.’ Calcutta was modern
India’s first capital, from 1772 to 1931. Once a bubble,
holding out the rest of Bengal — and, indeed, India —
it is today a city that contains a multitude of cities:
Kolkata, Calcutta, Kalkatta... Its cosmopolitanism
and liberal values are clichés because they are true.
The richly illustrated tome, published by Roli Books,
is divided into two parts. While the vintage section
(134 pages) has been put together by former
newspaper editor and author Sunanda K. Datta-Ray
and Roli Books publisher Pramod Kapoor, writer and
journalist Indrajit Hazra and artist, editor and
curator Anshika Varma get the credit for presenting
modern Kolkata (122 pages).
SpiceJet flies to Kolkata.
Log on to www.spicejet.
com for flight details
90
NOVEMBER 2018

ARTS
PHOTO FEATURE
This Italian Renaissance mansion with its Doric and Corinthian capitals and triple-arched
gateway surmounted by a Royal Bengal tiger is not a nobleman’s residence. Not any
longer, that is. Belvedere became the home of the lieutenant-governors of Bengal in
1854, and later housed viceroys when they visited Calcutta in the cool season. It’s now
India’s largest National Library. (Image Credit: British Library)
In dress and demeanour, the
Singha Roys had been
assimilated into Bengali
culture. Standing far left is
the industrialist, Sir Bijoy
Prasad Singha Roy, KCIE.
(Image Credit: Ambarish
Singha Roy Collection)
Pele’s visit in 1977 was a
coup for Mohun Bagan,
which had suffered a
humiliating 0–5 defeat at
East Bengal’s hands in the
1975 IFA Shield final. Club
secretary Dhiren Dey not
only persuaded the Brazilian
star and his Cosmos team to
accept his invitation but also
to reduce the huge fee that
had initially been
demanded, audaciously
highlighting Mohun Bagan’s
role in India’s struggle for
independence and how ‘the
country where Mahatma
Gandhi was born’ was
eagerly awaiting the
Brazilian legend. (Image
Credit: ABP Archives)
92
NOVEMBER 2018

Divine takeaway: Devotees throng at the Madan
Mohan Temple in the Bagbazar area of north Kolkata
to gather sanctified rice and grain thrown from the
top of the temple during Annakut or Govardhan Puja
every October during Diwali. Annakut, literally ‘heap
of rice’, commemorates the victory of Krishna over
Indra, both of whom, according to the Bhagvat
Purana, fought for the undivided devotion of the
people living near Mount Govardhan. (Image Credit:
Sutirtha Chatterjee)
A ringside view of a wrestling bout in progress with
the Howrah Bridge in the background. Modern
wrestling facilities like this one are few and far
between, but the Panchanan Bayam Samity, one of
the oldest wrestling clubs in India, having been
established in 1881, unlike akhadas, can afford a
modern wrestling mat (costing around Rs 5 lakh) for
its members. (Image Credit: Sutirtha Chatterjee)
North Kolkata neighbourhoods
like Pathuriaghata Street are
where the old Kolkata
aristocracy lived in mansions.
Influenced by contemporary
European architecture of the
time, these 19th-century
mansions now stand, partially
in decay, as a testament of a
past city and its lifestyle of
conspicuous consumption.
(Image Credit: Ritayan
Mukherjee)
A groom and bride take a ride in a crowded Kolkata Metro after their wedding. The groom has
a topor on while the bride wears a mukut (wedding headgear), which may or may not have
been allowed by Metro security of any other city. (Image Credit: Dhrubajyoti Bhattacharjee)
96
NOVEMBER 2018

SPORTS
CRICKET
GREAT CHANCE
TO CREATE
HISTORY
DOWN
UNDER
Shaun Marsh
INDIA FIRST TOURED AUSTRALIA IN 1947 BUT IS YET TO WIN A SERIES.
WITH STEVE SMITH AND DAVID WARNER OUT OF ACTION, IS THIS INDIA’S
BEST CHANCE TO WIN IN AUSTRALIA? BY MKM FAIYAZ AHMED
The Border-Gavaskar trophy is probably one of the
most exciting series in spite of the fact that India
has never won a test series Down Under in 71
years. The previous tour in 2014 will be long
remembered for many reasons: the tragic death of Phil Hughes,
the shocking retirement of MS Dhoni and glimpses of new
skipper Virat Kohli’s aggressive captaincy. After losing the first
two test matches, India managed to salvage consecutive draws
and we saw the emergence of Virat Kohli the test player as he
aggregated 692 runs in eight innings at an average of 86.50 with
four hundreds. Since then, there has been no looking back for
the Indian skipper as he is currently the number one ranked test
batsman in the world.
In the recently concluded series against the West Indies,
India’s selection panel and the team management had taken
some tough calls as they dropped openers Shikar Dhawan and
Murali Vijay after their inability to perform overseas was
condemned. India may well tour Australia with the new
opening pair of KL Rahul and Prithvi Shaw as the latter has
already made his mark and showed his intent in the three
innings he batted. Shaw scored a magnificent 134 on his debut
and was adjudged player of the series for scoring 237 runs at an
ALAMY
98
NOVEMBER 2018
Virat Kohli

*

SPORTS
CRICKET
INDIA’S
TEST SQUAD (LIKELY)
virat kohli (captain)
Rishabh Pant
India’s batsmen have been impressive in
Australia but the success will hugely rely on
the endurance of fast bowlers. On the whole,
the pacers have been disappointing in
kl rahul
Australia except for a few good spells. Ishant
prithvi shaw
cheteshwar pujara
ajinkya rahane
hanuma vihari
rishabh pant
mayank agarwal
ravichandran ashwin
ravindra jadeja
Sharma averages 62.15 in 10 test matches,
Umesh Yadav averages 43.96 in seven
matches and Mohammed Shami averaged
35.80 in the three test matches he played. It
will be strange to see if India will retain all of
them in the squad banking their experience
over exuberance of youth.
Australia on the other hand will
profoundly miss the services of their senior
jasprit bumrah
ishant sharma
bhuvaneshwar kumar
jasprit bumrah
umesh yadav
mohammed siraj
hardik pandya
AUSTRALIA’S
TEST SQUAD (LIKELY)
tim payne (captain)
aaron finch
travis head
usman khawaja
brendon doggett
shaun marsh
mitchell marsh
matthew renshaw
marnus labuschagne
mitchell starc
josh hazelwood
pat cummings
billy stanlake
john holland
michael neser
nathan lyon
ashton agar
average of 118.50 in three innings against the
West Indies.
Another exciting prospect is the new
wicketkeeper-batsman Rishabh Pant. In his
last three innings, Pant expressed his hunger
to score with his aggressive nature of play.
He scored 114, 92 and 92 with a fearsome
batting approach. He averages 43.25 in five
test matches he has played so far which is
excellent for a young wicket-keeper at this
level. With Wriddhiman Saha injured and
Dinesh Karthik aging without any
noticeable performances, Pant has the best
chance to cement his place permanently if he
keeps improving his skills behind the
stumps. The selectors may give Cheteshwar
Pujara one more opportunity to prove his
game in overseas conditions. Pujara has been
a consistent run scorer at home but struggled
with his footwork in testing conditions.
In 2014, on a Boxing Day test match, we
witnessed one of the finest displays of
batting by Ajinkya Rahane and Virat Kohli as
the duo put on a sensational 262 run stand for
the fourth wicket. Kohli scored 169 and
Rahane was dismissed for 147. It will be
exhilarating to see if Rahane gets back to his
best as he was among the top batmen from
India with close to 400 runs on previous the
tour Down Under. Rahane and Pujara’s
contribution will surely give India the best
chance to win a series for the first time in
Australia.
players Steve Smith and David Warner. Both
the batsmen relish scoring runs against India
and have been consistent in the past few
years. In the previous Border-Gavaskar
home series, Steve Smith scored 769 runs in
four test matches at an incredible average of
128.17 whereas Warner scored 427 runs at an
average of 53.38. To add to their woes, in the
recently concluded series against Pakistan,
Usman Khawaja got himself injured and may
not be fit on time to play against India which
leaves Australian selectors in a baffling
situation.
Australia will have to rely on the ability
of Shaun Marsh and Mitch Marsh in the
middle order along with Travis Head. Aaron
Finch made his test debut against Pakistan in
the UAE and has batted decently in both the
test matches. The young Matthew Renshaw
has not done anything exceptional in the last
two years except a 184 against Pakistan at
SCG but he seems to be the only option with
Cameron Bancroft facing a ban. It will be an
uphill task for the newly appointed skipper
Tim Paine to lead an unsettled side but their
weaknesses may well be a blessing in
disguise for them if the Indian team gets
complacent. For the first time in decades,
Australia will be playing in a big series
without any superstar batsmen. It will be
enthralling to see if they put up a great fight.
Like India, Australia’s huge success will rely
on their bowling line up with not many
expectations left in the batting.
ALAMY
100
NOVEMBER 2018

101
NOVEMBER 2018

LIFESTYLE
DESIGN
LATEST
TRENDS IN
INTERIORS
A DEFINITE BEND TOWARDS
GREY SCALE, A BACK-TO-NATURE
MOVEMENT AND THE BOLD RUSTIC
LOOK ARE TRENDING BIG IN THE
INTERIOR SPACE.
BY SAPNA AGGARWAL
THE HOME is our
most intimate yet
the most social place
where we live our
lives. With evolving
lifestyles, new
products capable of
gratifying our new living needs have
become a part of our design. Considering
the socio-economic, technological and
cultural changes that have
revolutionized the world, the interior
design trends have completely changed
as compared to about just a decade or
two back.
The home has dual evaluation
dimensions. The physical structural
parts and the living members with their
behaviour patterns, inclinations, choices
and ideas. Both these equally govern the
design aesthetics.The ever changing
family structure and lifestyles need
constant evaluation in designs.
Shared enonomies like Airbnb,
Social, home-offices and co-working
spaces have thinned or diminished our
boundaries of home and work spaces.
The boundaries of private spaces have
been pushed to more social spaces. The
digital revolution, hyper connectivity
and increasing land cost with
commuting becoming difficult are some
of the main reasons of emerging
‘adaptive’ houses. These can become
your home or work area by just a few
movements.
The room can be transformed to kids
play area or a casual gathering area with
just a few small changes. The mutating
domestic spaces enabling their multiusage
has given birth to a new generation
of multi-tasking furniture. The furniture
though adaptive does not sacrifice on its
personality or workability. More so, the
new generation living in-between
physical and digital worlds have
transformed the whole thought of
design.
The interior design trend in the
coming year is a definite bend towards
grey scale but unlike previous years, the
earmark will be a touch of ‘happiness’.
104
NOVEMBER 2018

LIFESTYLE
DESIGN
The idea of smiling when you look at your
home is catching trend. So being
cherished and stimulated with the
interior is catching up. This means ample
scope for imagination. The touch of a
stark coloured furniture piece, pop-art
thrown as a highlight, out-of-box mixmatched
trends and fluctuating orientalstyle
design are all making a buzz.
The retro-patterns mixed with
contemporary designs or the flurry of
colour in just one corner leaving
maximum grey is so trendy. This style of
design has an advantage of not ‘dying
out’ quickly and is definitely a showstopper.
Grey is no longer associated
with a gloomy look or serious attire.
Grey with yellow or grey with orange
seems to be like a happily married couple
where one complements and completes
the other. Grey used with beige is also
welcoming, cozy and far from drab. A
bluish grey room is the best way to ‘cool
off’ a sun facing room which gets
sunlight all through the day. The deep
charcoal grey rooms or the smoky grey
use the deepest tones of grey and are
somehow very calming. The second style
of design which is trending up is the
earth-inspired design or ‘back to nature’
look. The use of clay-like tones in various
ways – walls, furniture or even flooring
accompanied by colour hints of sand and
stone makes a great background. These
are offset by colour like terracotta or rust
in some bolder designs. The greenery
adds a finishing touch to this style of
design. A burnt brown flooring, jute
sofas, the drama of light on the wall, a
neutral carpet, and some greenery added
in, completes the look. Light, airy, bright
and all things inspired from earthy hues
is a perfect way to describe this form of
interiors. Earthy tones such as beige,
browns and teracotta have a magical
effect of making the room look very
relaxing and nurturing. These tones
used in interiors give a feeling of space to
recharge, ground ourselves and just step
away from the maddening everyday rush
to keep the pace. The brown mixed with
copper tone are a melodious blend. It’s
just so in love as it adds that much
required zing.
The last buzzing trend is the bold
rustic look with a dash of orange. With
emphasis on rugged, natural beauty, this
style uses simple and earthy colours.
Reclaimed wood is an ideal choice. Add
to that hand-crafted items, metal door
knobs, distressed faucet, leather sofa and
a leather rug to complete the look. Allow
entry to natural elements like fire, stone
and wood to beautify the room.
This look is more about choosing the
right accessories. To capture the
essence, large surfaces such as walls and
floors are typically left raw and
unpainted. Exposed brick, cemented
walls and floors make a perfect canvas.
The colour is added in accessories to
complement the natural look. A touch of
burnt orange mixed with rustic is the in
thing. Rustic style works best with a
patina finish. A little aged look,
hammered distressed and tarnished
metals layered with a bark just pulled
from the woods will complete the look.
(The author is Interior Designer &
Creative Director, Ansa Interiors)
106
NOVEMBER 2018

VIEWPOINT
YOGA
THROUGH THE
MYSTIC EYE
RANKED AMONGST THE FIFTY MOST
INFLUENTIAL PEOPLE IN INDIA,
SADHGURU IS A YOGI, MYSTIC,
VISIONARY AND BESTSELLING
AUTHOR. SADHGURU HAS BEEN
CONFERRED THE “PADMA
VIBHUSHAN” BY THE GOVERNMENT
OF INDIA IN 2017
Most countries which are less spiritual
than India are less corrupt than us and
they suffer from less poverty. Why
should we have any spirituality at all in
our country?
SADHGURU: The physical existence is
ruled by physical laws. If you are not in
tune with them, you will suffer. The
inner dimensions are ruled by inner
laws. If you are not in tune with them,
you will suffer there. Various cultures
in the world have definitely done far
better than us in the physical world
because they are in tune with the
physical laws. But their suffering
within is untold because they are not
in tune with the inner laws.
As an ancient land, India was very
much in tune with both the inner and
the outer. It was the most prosperous
country in the world and everybody
wanted to come to India. Even
Columbus wanted to come to India but
he landed up in the wrong place. When
they did not know where the ocean
would take them, any number of
expeditions dreamt of going to India
because it was the richest land on the
planet. But in the last four or five
hundred years, we have gone down in
many ways due to various reasons. One
thing is, we have become spiritual-ists,
not spiritual.
Spirituality is not something that
you organize on the street or that you
do in the temple, mosque, or church.
Spirituality is something that you do
within yourself – you cannot do it
outside. But we are doing too much of
“outside spirituality” and nothing
inside.
So it is not because of our
spirituality that we have become poor.
We have become poor because we have
neither handled the inside nor the
outside properly. Especially now, when
India is on the threshold of an
economic upsurge, it is time we
handled both the inside and the
outside properly.
SpiceJet welcomes its passengers to ask Sadhguru questions on yoga, health, wellbeing, and other topics of
general interest. Select questions will be answered in forthcoming issues. Please email your question to
mediarelations@ishafoundation.org. For more of Sadhguru’s wisdom, visit isha.sadhguru.org
112
NOVEMBER 2018

SHOP ONLINE
rarerabbit.in

SPOTLIGHT TELANGANA
114
NOVEMBER 2018

SPICY TALES
Telangana’s cuisine is known for its vibrant spice levels
including the fiery chilly that literally packs a punch into each
dish it is used in. BY BINDU GOPAL RAO
If you are a food aficionado, the
cuisine of Telangana will tantalize
your taste buds and take it on a
culinary journey like no other. The
youngest state in India has a palate that is
bursting with flavours — old and new.
Telangana's cuisine is a mélange of robust
flavours which uses chilies and spices.
The food of the region is one of the spiciest
in the world. A dry preparation is called
‘vepudu’, curry is ‘koora’ and gravy made
of tomatoes and tamarind that comes
with a sour flavour is called ‘pulusu’. A
deep fried reduction of the same is called
`vepudu'. Kodi Pulusu (Chicken Gravy)
and Mamsam (meat) Vepudu are popular
non-vegetarian options.
Some of the vegetables used
extensively include eggplant (vankaya),
ridge gourd (beerakaya), bitter gourd
(kakarakaya), sweet cucumber (dosakai),
ivy gourd (dondakaya), okra (bendakaya),
colocasia (chama gudda) and drumstick
(munagakaya). There is liberal use of
green leafy vegetables such as spinach,
bachali kura, tota kura, gongura and the
like. The food is made robust with liberal
use of spices and green chillies. The food
is made with locally sourced ingredients
commonly found in the region. Tamarind,
curry leaves and mustard seeds are
widely used in food preparations.
Telangana region is famous for its
chilies (mirpakaya). Guntur chilies are
widely grown in Telangana along with
Raja and Teja cultivars. Fish (chapa),
chicken (kodi), prawn (royala) and lamb
(mamsam) are also consumed in large
volumes. "Jowar, bajra and ragi are also
used extensively,” says Chef Yogen Datta,
Executive Chef at ITC Kohenur.
Telangana has a distinctive cuisine and
being a semi-arid place, millets are the
staple food here. “There is special place
for rotis made from millets, such as jonna
rotte (sorghum), sajja rotte (penisetum)
and Sarva Pindi and Uppudi Pindi
(broken rice). Popular Telangana curry
dishes include Boti (derived from mutton)
and Thunti Koora made out of Red Sorrel
leaves. Potlakaya pulusu or snake gourd
stew is a staple dish while Sakinalu, a
snack made from rice flour during
festivals, is popular,” says Ankush
Sharma, General Manager, Aditya Park –
A Sarovar Portico Hotel.
Telangana produces javar, bajara,
chilies, sunflower, peanuts, paddy, etc.
They are prominently used in various
dishes and in various forms. This cuisine
has evolved over the years creating its
own identity amongst Andhra,
Rayalseema and Hyderabadi cuisine.
“Another unique section of the cuisine is
‘pappu’ which is lentils paired with many
vegetables and used in everyday meals.
One cannot end the Telangana cuisine
conversation without pacchi pulusu, a
gazpachio style cold soup made out of
tamarind and heavily spiced with chilies.
TELANGANA PRODUCES JAVAR, BAJARA, CHILIES,
SUNFLOWER, PEANUTS, PADDY, ETC, ALL USED IN
VARIOUS FORMS IN THE DISHES
115
NOVEMBER 2018

SPOTLIGHT TELANGANA
IF YOU LOVE FOOD
AND ARE LOOKING
FOR SOMETHING
THAT IS A BURST OF
FLAVOUR AND PACKS
A PUNCH YOUR GO-
TO CUISINE IS WHAT
TELANGANA OFFERS
Also as mentioned tasty chutneys from
Telangana can’t be missed out. Some
popular ones are Vankaya pachadi,
dosakaya pachadi, gongora pachadi,
etc. The cuisine also celebrates its
tradition of some unique non-veg
pickles such as Mamsam, Kodi and
prawn,” says Varun MB, Executive
Chef, Novotel Hyderabad Airport.
Mahesh Padala, Executive Chef, The
Westin Hyderabad Mindspace adds,
“Two varieties of chilies are cultivated
in the region i.e. Hindpur chilli and
Guntur sannam which are spicier
compared to Bird’s eye chilli (Mizoram
& Manipur), Byadagi (Karnataka),
Ellachipur sannam (Maharashtra),
Jwala (Gujarat), Kanthari white (Kerala
and Tamil Nadu), Kashmiri chilli
(Himachal Pradesh, Jammu &
Kashmir) and G.T. Sannam (Madhya
Pradesh). Varieties of tamarinds
available include PKM, Urigam,
Hasanur, Tumkur Prathisthan, DTS
and Yogeshwari. Urigam type of
Tamarindus Indica is preferred in the
preparation of sambar and rasam in this
region’s cuisine.”
In spite of being under occupation
by foreign rulers for more than 600
years, the cooking practices, culinary
traditions and customs were hardly
altered and are intact. Farm to plate is
what Telangana cuisine is all about.
Freshness is the key, locally available
and sourced ingredients are the
foundation of the dish. Only method of
processing applied to the ingredients
which go into the forming of the sauce is
‘Dhanchudu’ literally meaning
pounding whether the ingredient is in
the dry or fresh form.
Chef Thimma Reddy, Executive
Chef, The Park Hyderabad, says,
“Cooking techniques like slow cooking,
locally sourced ingredients, less
handling of ingredients, gravies are thin
and not paste like and more on the
watery side. Ingredients in a dish are
well balanced, never dominating.” If
you love food and are looking for
something that is a burst of flavour and
packs a punch your goto cuisine is what
Telangana offers. So get set to take your
taste buds on a gastronomically vibrant
journey like no other.
NATU KODI KURA
(COURTESY NOVOTEL
HYDERABAD AIRPORT)
INGREDIENTS
For the spice paste
• 1 tbsp coriander seeds
• 2 tbsp poppy seeds
• 1/2 tbsp coconut, finely grated
• 2 tsp Guntur chili powder
• 2 tsp turmeric powder
• 6-7 cloves of garlic
• 6-7 ginger slices
• 1 tsp salt
• Water, a little bit
For the chicken
• 7-8 pieces of country style chicken
• 3 tbsp refined oil
• 1 tsp chili powder
• 1/2 tsp turmeric powder
• Salt
For the base
• 3-4 tbsp refined oil
• Few curry leaves
• 4 green chilies
• 1 onion, finely chopped
• 1 1/2 cup of water
• 1 tsp garam masala
• Salt, to taste
METHOD
For the spice paste
• Dry roast coriander seeds, poppy seeds,
coconut, chili powder, turmeric powder,
garlic, ginger and salt.
• In a mortar and pestle grind the roasted
spices with a little water. Keep aside.
For the chicken
• In a pressure cooker sear the chicken
pieces in oil.
• Add chilli powder and turmeric.
• Add a little water and let it cook for 4-5
whistles.
For the base
• In a wok/ kadhai add oil, green chillies,
curry leaves, onions. Saute till onions are
light brown.
• Now add the pressure cooked chicken,
the Andhra spice paste. Saute for 3-4
minutes.
• Add water, garam masala, salt. Let it
simmer.
• Garnish with some coriander leaves.
116
NOVEMBER 2018

IN FOCUS
MONTAGE
OPTIMUM ADULT SUPPORT CARE FROM UCCHVAS
UCCHVAS IS A NEW GENERATION
ADULT support care centre for
intensive physiotherapy, continuity
of medical care, nursing and other
services in transition phases
between different medical units,
between medical unit and home
and during stressful periods of
management at home, especially in
peri-hospitalisation periods. Ucchvas
not only provides the needed support
for coordination and continuity
of physical and medical care, but
also takes the patient through an
individual-centric, scientificallystructured
physiotherapy and
rehabilitative programme for
functional recovery thus reducing
the period of convalescence. It
understands clients’ goals in posthospitalisation
phase and supports
them to be independent and take
those first steps in recovery while
monitoring their progress. Its
rehabilitation programmes provide
a continuum of specialized care
delivered through inpatient services,
daycare, outpatient services and
follow-up clinics. Patients can enter
the system at any point or move
through the system from beginning
to end. Discharge plans at Ucchvas
include community re-entry support,
site preparation and ergonomic
planning at home for better outcomes.
Family conferences/counselling are
held every week and throughout the
patient’s rehabilitation phase, so that
the patient and his/her family can
work with an expert team at Ucchvas
to set goals, discuss progress and plan
of discharge.
NEW KURL-ON SOFA
COLLECTION COMBINES
STYLE WITH COMFORT
KURL-ON, INDIA’S POPULAR
AND LEADING MATTRESS
and home furniture brand, has
launched a new sofa collection
under Home Komfort, its brand of
home furniture and furnishings.
Crafted with stylish designs and
colours, the Home Komfort sofas
offer diverse variants to choose
from, in leather and premium
upholstery and fabric. From
Palette, a single seater sofa cum
bed which offers the perfect
combination of utility to Armada,
a complete set of 3, 2 and 1 seaters,
the range is comprehensive to
meet vastly different tastes,
homes and budgets. The sofa
range will be available at
Kurl-on Home Komfort stores
present across Bengaluru, New
Delhi, Mumbai, Hyderabad,
Jamshedpur, Guwahati,
Bhubaneswar, Ahmedabad,
Baroda, Surat, Pune, Cochin,
Mangalore and Mysore besides
online at www.homekomforts.com.
Elaborating on the
uniqueness of the new collection,
Mr. Sudhakar Pai, Chairman
and Managing Director of
Kurl-on, says, “There are very
few sofas around that combine
sophistication with comfort
and adaptability that modern
homes require and with the new
Home Komfort sofa range, we
have attempted to address this
gap. More importantly, keeping
Kurl-on’s brand philosophy in
mind, we wanted to provide our
customers a quality product that
withstands the wear and tear of
daily use."
118
NOVEMBER 2018

Competent Compassionate Care That’ll Never Leave Your Side
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Psychological Counselling
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Post hospitalisation care
HOME CARE
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Physiotherapy
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Patient Food Delivery
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TRAVEL
GETAWAYS
5MUST-DO
QUICK
TRIPS FROM
JAIPUR
RAJASTHAN HAS HISTORY,
FOLKLORE, ART AND CULTURE IN ITS
EVERY NOOK AND CORNER. SOME
OF ITS FASCINATING PLACES ARE
WITHIN A STONE’S THROW DISTANCE
FROM THE CAPITAL CITY JAIPUR AND
CAN BE CONVENIENTLY VISITED IN A
DAY. THE BEST TIME TO VISIT THEM IS
FROM OCTOBER TO MARCH.
BY SHALBHA SARDA
BHANGARH
On the bucket list of curious travellers
In the ruins of the erstwhile prosperous city prevail folklores
of supernatural existence which makes it among the most
`haunted' places of India. Venturing here post-sunset is not
allowed so the best idea would be to leave early morning and
be done by sunset. Besides the fanciful paranormal tales, the
sprawling fort is also an architectural delight having a vast
periphery. There are remains of havelis, gardens, temples,
marketplaces and palaces. Most of the structures are
roofless, with the top floors having crumbled. Some of the
better-preserved structures are the Gopinath Temple and
the Krishna temple.
SHUTTERSTOCK
122
NOVEMBER 2018

TRAVEL
GETAWAYS
ABHANERI
An engineering and architectural
marvel
The largest and oldest stepwell
of Chand Baori is in the small
town of Abhaneri. This 1000
years old structure is 30 m wide
and 20 m deep. It is a riveting
example of both royal and
sensible architecture catering
to the needs of the barren
lands with an ingenious system
designed to circulate the water
and reduce the temperature.
This multitasking structure was
used to store water, served as the
summer palace for the royals and
a place for daily congregations for
people looking for respite from
the often searing summer heat.
MANDAWA
An open art gallery
The sleepy hamlet of Mandawa
in the Shekhawati region was
once a major trading outpost,
inhabited by rich merchants.
The narrow deserted alleys of
this town are dotted with havelis
that still manage to retain its
period charm. The buildings are
an influence of Rajputi, Mughal
and colonial opulence. The walls,
ceilings, niches, and pillars are
packed like sardines with frescos,
mirror work, and paintings. Some
of the noteworthy havelis are of
Murmuria, Jhunjhunwala and
Goenka clans. Castle Mandawa
is amongst the prime attractions
of this place. It testifies to the
glorious past with turreted
towers, painted archways and
sprawling gardens.
124
NOVEMBER 2018

TRAVEL
GETAWAYS
SAMBHAR
The native alternative to Rann Of Kutch
The largest inland salt basin in India
stretches over a vast 200 sq km. The land
here is barren, deceptive and glistens white
with salt, stretching as far as eyes can see,
giving an illusion of Martian territory.
The best time to start the trip would be
late afternoon to reach by evening, carry
camping supplies and camp out at night.
A visit to the of Shakambhari Devi temple
on its shores gives a spiritual sense to
this otherwise adventure trip. The lake
starts shimmering with a canopy of stars
as the dusk transcends into the night. It
transforms into a Shangri la for stargazers
at night. The sunrise brings flocks of
migratory birds with hues of orange in
the sky turning it into a birdwatcher’s and
photographer’s paradise.
PUSHKAR
Where the spiritual self meets the bohemian
spirit
The journey from Jaipur to Pushkar
takes you over valleys and hills. Start the
day early and make a brief stopover at
the Nareli Jain temple just 25 km before
Pushkar, famous for its intricate stone
carvings and manicured gardens. The
town of Pushkar is curled around Pushkar
Sarovar, the 52 bathing ghats and 400
temples. The Brahma temple is the most
revered and prominent of all temples.
The town’s market is a treasure trove, full
of jewellery, leather products, colourful
clothes and wooden articles. Hop on for a
fun ride in a cable car to the Savitri temple.
SHUTTERSTOCK
126
NOVEMBER 2018

IN FOCUS
MONTAGE
AVIS HOSPITALS IS
INDIA'S PREMIER
VASCULAR CENTRE
Dr. Rajah V Koppala
A 50-BEDDED MULTISPECIALITY
DAYCARE HOSPITAL LOCATED
IN JUBILEE HILLS,Hyderabad,
Avis Hospital has state-of-the-art
facilities and a panel of experienced,
internationally trained specialists. Its
core strength is in the area of day care
and short stay surgeries in the following
specialities: Vascular & Interventional
Radiology, Dental & Maxillofacial
surgery, Orthopaedic surgery, E.N.T,
Gynaecology, General surgery, Plastic
surgery and Bariatric and Laparoscopic
surgery.
The hospital is empanelled with
most insurance providers and is
also included for state government
reimbursement employee scheme.
It provides world class treatment to
international patients coming from
various parts of the world including the
Middle East and African countries. Avis
Hospital is also expanding and providing
clinical services in cities like Chennai,
Bengaluru, Guntur and Kolkata.
The hospital has done some
pioneering work in the area of varicose
veins. Avis performs the highest number
of varicose veins laser surgeries in
India. Says Dr. Rajah V Koppala, who
works as a Specialist in Vascular and
Oncological Interventions at Avis, “One
of the few telltale signs of varicose veins
is the presence of protruding veins in
your body. Some dismiss it as signs of
being excessively thin or just ignore
it completely.” He then goes on to cite
the causes for the condition: “As we age
many health complications crop up and
some of them may cause us discomfort,
affecting normal life. Aging also affects
the legs and varicose veins become a
common complaint. It can affect one out
of two individuals beyond the age of 50
and five to 25 per cent of all adults.”
According to Dr. Koppala, varicose
veins can be seen as bulging, elongated
and rope-like from under the skin of the
legs. Due to dysfunctional valves, the
blood begins to pool in the legs leading
to the squiggly vein appearance. The
symptoms include throbbing, aching,
heaviness and fatigue and many people
need to sit or elevate their legs in order to
find relief. In severe cases, it may injure
the skin close to the ankle, resulting in
scars and dark pigmentation and some
patients may develop chronic venous
disease or ulcers.
“It is usually seen in people with
a highly active lifestyle like athletes,
musicians or even in those whose jobs
require them to stand for a long period
of time. It is present in both men and
women, but most frequently affects
women of childbearing years and above,”
says Dr. Koppala.
He then goes on to describe the
treatment: “Vein ablation treatment, a
minimally invasive outpatient procedure
for venous insufficiency, is performed
under ultrasound guidance. Under
local anaesthesia, the interventional
radiologist inserts a catheter into the
vein through which laser or radio
frequency energy is applied to seal it.
With the closure of the abnormal vein,
the surrounding veins get relief and
finally normal blood flow resumes. The
treatment offers rapid relief and there
are no chances of scarring. Rest assured
of a permanent cure in the majority of
patients.”
More info on the hospital at
www.avisvascularcentre.com
128
NOVEMBER 2018

Big Slabs
for Big Ideas
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Slabs the possibilities are endless. Its not just a tile. Its an individual work of art.
RAK Ceramics India Pvt. Ltd.
Website: www.rakceramics.com | Toll Free: 1800 3070 6107

FOOD
CUISINES
THAI, ANYONE?
THE THAI CUISINE IS KNOWN FOR BEING FLAVOURFUL AND FEISTY. LEARNING HOW TO COOK
FROM A PROFESSIONAL COOKING SCHOOL IN KOH CHANG IS AN EXPERIENCE TO CHERISH.
BY BINDU GOPAL RAO
The sight before me is lip-smacking and enticing at
the same time. I am looking at a basket full of freshly
harvested herbs and vegetables that greet me at
Napalai Thai Cuisine Cooking School in Koh
Chang, Thailand, where I am present for a cooking class. Being a
first-of-its-kind experience, I really don’t know what to expect so
I decide to go with an open mind. It turns out to be the highlight
of my trip to this lesser known destination in Eastern Thailand.
My teacher here is the affable and amiable Napalai Buathong
aka Bunny who tells me that this school is based on her love for
food and cooking, something her mother taught her and that sets
the right tone for me to experience a Thai food sojourn.
Incidentally, these classes are held in small groups and need to be
booked in advance. You can choose a morning, an afternoon or an
evening slot. If you have dietary preferences, these can be easily
taken care of as well if informed in advance. I am here in the
SpiceJet flies to Bangkok, an
hour away by air from Koh
Chang. Log on to www.spicejet.
com for flight details
132
NOVEMBER 2018

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FOOD
CUISINES
AMONG THE HERBS
BASIL IS AN IMPORTANT
INGREDIENT AND SWEET
BASIL, CORIANDER AND
MINT ARE PART OF MOST
THAI MEALS
evening and Bunny tells me that there will be
a four course dinner that we will make and
eat. She starts by first introducing the
ingredients, starting with chilli.
“It is called phrik in Thai and we have
several varieties. The smaller the chilli the
hotter it is. Also the red ones are spicier and
become more intense when dried and used,”
explains Bunny. This apart, garlic, which is a
smaller and sweeter variant, large bulbous
onions, spring onions, shallots, ginger, Thai
ginger or galangal, turmeric, finger root or
karchai, the aromatic kaffir lime and lemon
grass are also some key ingredients. Among
the herbs basil is an important ingredient
and sweet basil, holy basil and lemon basil as
well as coriander and cilantro or Thai
coriander, mint and peppercorns are part of
most meals. Tomato, eggplant as well as
miniature aubergines, oyster mushrooms,
shiitake mushrooms and elephant
mushroom are some other ingredients on
Bunny’s table. The class begins with the first
course, a soup. Since I am vegetarian, Bunny
suggests I use onion to replace the chicken in
the Tom Kha Kai – Chicken In Coconut Milk
Soup. There are multiple cooking stations in
the class and I am struck that it resembles a
professional television show for a moment.
But soon enough there is work to be done and
to prepare for the soup we have the
ingredients in four parts —the onions for
flavour, the green chilli, ginger, kaffir lime
and lemon grass for spice, lemon for
seasoning and coriander for the garnish. The
base of the soup is a creamy coconut milk into
which the onions and spices are added and
allowed to cook. We add a dash of lemon and
coriander and the soup is ready to be eaten at
the dining table.
The next course is Phat Thai – Thai Style
Fried Noodles With Chicken. Substituting
the chicken with tofu for me, Bunny tosses
the narrow rice noodles with bean sprouts,
garlic, spring onion and soy and mushroom
sauces and tops it up roughly with crushed
roasted peanuts and the result is divine. The
concept here is that you eat what you cook,
course by course. The next recipe is the
famed Thai green curry that needs to be
hand pounded in a mortar and pestle. So we
sit on the floor and get cracking — pounding
peppercorns, coriander seeds and cumin
seeds. Once ground, we add chopped fresh
green chillies, garlic, shallots, lemon grass,
galangal, coriander root, kaffir lime peel,
turmeric and salt and pound till it becomes a
smooth paste. Once done we cook an
assortment of vegetables (chicken and
shrimp for non-vegetarians) with the green
paste and coconut milk. Eaten with the
traditional Thai rice, you are in food coma
soon. For the final course it is sticky rice and
fresh mango. And the rice (that has been
ready) is boiled in coconut milk and cream.
The fresh mango is sliced and plated with the
rice and as we devour the same. It’s easy to
conclude that this has been one memorable
experience to cherish.
134
NOVEMBER 2018

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IN FOCUS
MONTAGE
THE SPLENDOR OF
KASHMIR LAUNCHES
NEW COLLECTION
THE SPLENDOR OF KASHMIR HAS LAUNCHED ITS NEW,
exclusive and luxurious Heirloom Collection 2018, organized
by Ms. Varuna Anand. The hi-profile exhibition will be
organized in different parts of India showcasing an exclusive
range of shawls from Kashmir. On display will be Pashmina
shawls along with other wide range of hand embroidered
and hand woven shawls. Along with it, corporate and
wedding gifts will also be on display. Ms. Sara Abdullah Pilot
is the Brand Ambassador of the Heirloom Collection. This
collection consists of the finest work from Kashmir worthy
of being passed on as family heirloom.
At the launch, Ms. Varuna Anand, Designer & Founder,
The Splendor of Kashmir said, “When it comes to shopping
specially for luxurious creations, Delhi NCR has our very
passionate clientele. My every piece is a limited edition in its
own way and is non-repetitive — it’s like an artist, who never
makes the same painting again! In the past also we have
been exhibiting and have shared exclusive and wide range
through The Splendor of Kashmir.”
The Splendor of Kashmir will reveal a niche collection
called the Heirloom Collection, 2018 in Gurugram, Delhi,
followed by Chandigarh in the month of December 2018.
The exhibition will take place from October 2018 to January
2019. This will be a collection of the finest handcrafted
shawls, which are an example of exemplary skill and
artistry applied to one of the world's most delicate fibres
namely Pashmina. The Kashmir shawl is characterized by
the embellishment of its design. These designs are stylized
imitations of nature, and the brilliance, depth, and enduring
qualities of the colours continue to mesmerize.

ADVENTURE ADVENTURE
POWERED PARACHUTING POWERED PARACHUTING
MY FIRST EXPERIENCE IN A
POWERED PARACHUTE IN THE
OUTSKIRTS OF INDORE IN MADHYA
PRADESH HELPED ME OPEN UP
AND BE ONE WITH NATURE.
BY PALLAVI MEHRA
I’m a city girl. I grew up in the buzzing city of
Mumbai and stayed in New York City for a
few years after college. Even when I go on a
vacation, I choose to visit big cities. I never
travel to the countryside or go on adventure trips.
So, when my uncle invited me to the suburbs of
Indore in Madhya Pradesh, for a ride in a powered
parachute in the wilderness, I didn’t know what to
expect. To begin with, I didn’t even know what a
powered parachute was.
Since I was clueless about powered parachutes,
and this was my first experience, I did some
research. I learnt that powered parachutes, also
known as motorized parachutes or paraplanes, are a
type of aircraft that have a basic frame with an
engine, a parachute and wheels. These aircraft are
not enclosed in any way and can be a one-seater or a
two-seater. Moreover, flying a powered parachute is
fairly straightforward and one can learn to fly it and
get a licence in a few hours.
I also found out that there are two main ways to
operate a powered parachute. Firstly, the pilot can
increase or decrease engine power, which controls
the vertical rate of climb. Secondly, he can deflect
the trailing edge of the parachute and turn the
powered parachute left or right. The pilot can do
this by pressing the steering bars
with his feet.
Powered parachutes typically
fly low and slow, and these aircraft
are ideal for sightseeing and
photography. They also do not
require an airport to take off and
land. Pilots can launch powered
parachutes from any smooth area of
land, such as backyards, small
airports or empty fields. Powered
parachutes fly at a speed of about
40-60 km per hour. They operate
safely at heights ranging from a few
feet off the ground to altitudes as
high as 10,000+ feet. However, they
138
NOVEMBER 2018

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ADVENTURE
POWERED PARACHUTING
typically fly at heights between 500 and
1500 feet. Powered parachutes can be
flown for about three hours at a stretch.
On the day of my powered parachute
experience, we set off from Indore to
Laxmi Aero Sports in Palia village, which
is about an hour’s drive from central
Indore. This adventure sports company
only offers powered parachute rides and is
focused on providing unique and
unforgettable experiences. While I was
not going to be operating the powered
parachute myself, I was still hesitant about
my ride. I have been parasailing and
skydiving before, but this was my first time
seeing and being in a powered parachute.
Rudhir Pahwa, the founder of the
company, was the pilot of the two-seater
powered parachute that I was sitting in.
He saw me looking anxious and told me to
relax. To help calm my nerves, he informed
me that powered parachutes are
considered to be safe because of their
inherent stability provided by the
parachute. Listening to this made me feel a
lot better. He then went over the safety
instructions and our 15-minute journey
began. As a powered parachute is not
enclosed like an airplane, I was very
nervous at take off. I was exposed to all the
sights and sounds. I heard the noise of the
engine starting and wheels running, and
felt the gusts of wind on my face. The
powered parachute picked up speed and
before I knew it, we were in the air.
Once in the air, my spirits lifted and I
began to enjoy the experience. I felt like we
were in a flying car. It was early evening
and it was a calm and clear day. The pilot
seemed to be more in control of the
powered parachute, and it was a much
slower and calmer experience than both
parasailing and skydiving. The slow pace
of the powered parachute was perfect to
see and appreciate the scenic farmland of
Madhya Pradesh. The bird’s-eye-view of
the picturesque natural surroundings was
a treat to my eyes. Pristine village farms
with lush greenery as far as the eye could
see, and a bed of clouds, dotted with hill
ranges in the distance, greeted us.
We flew around in a circle and the
pilot pointed out things for me to see, such
as the nearby quaint village settlements,
the manicured fields and the majestic hill
ranges in the distance. After my first
journey, to everyone’s surprise, I
requested to go back on the powered
parachute. The second time around, I was
more confident, as I knew what to expect. I
loved and embraced the thrill and
excitement of the take off and the calmer
experience in the air. As we were
completely exposed to the environment
while flying, I truly felt one with nature.
The author (top left) and
various stages of her flight
I FELT LIKE WE
WERE IN A FLYING
CAR. IT WAS A
MUCH SLOWER
AND CALMER
EXPERIENCE THAN
BOTH PARASAILING
AND SKYDIVING
140
NOVEMBER 2018

PAMPER YOURSELF WITH THE ULOVE EXPERIENCE
OSIM INDIA'S ULOVE CHAIR
PROVIDES AN INTELLIGENT and
precise massage based on the human
body contours. The applications can
be synced with your smartphone’s
bluetooth connection to download
the latest lifestyle massage
programmes. The roller in the chair
rotates 360 degrees both vertically
and horizontally to apply good
pressure on every part of your body.
A single click button feature can
hide the foot and head massage
from view and the chair appears
as an addition to your furniture.
The elegant and cosy chair comes
in handsome brown and dashing
copper to suit your decors. More
information at www.osimindia.com
143
NOVEMBER 2018

HOSPITALITY
HOTELS
A ROOM
FOR THE
MODERN
TRAVELLER
RADISSON BLU ATRIA BENGALURU
CREATES EXPERIENCES THAT
REFLECT THE MODERN TRAVELLER’S
NEEDS, DESIRES AND ASPIRATIONS.
BY RAJU BIST
SpiceJet flies to Bengaluru.
Log on to www.spicejet.com
for flight details
It is with much trepidation that
stakeholders watch an iconic brand
getting a makeover. Will the new
avatar work? Or will it not? It
definitely seems to have worked in the case
of the 24-year-old Atria hotel in Bengalaru
which re-opened as Radisson Blu Atria
Bengaluru last year. Nestled in the heart of
the city, the stunning property provides an
upscale home base with easy city access for
business travellers and tourists. Occupancy,
now at 62 per cent, is expected to touch 65
per cent by the end of the year.
The luxury business hotel’s convenient
location places guests within a fivekilometre
radius of the business and
entertainment hotspots found in
Bengaluru’s Central Business District, and a
39-minute drive from Kempegowda
International Aiport (BLR). Golf enthusiasts
can hit the links while entertaining clients at
Bangalore Golf Club, and thrill-seekers can
get up close to the races at the nearby
Bangalore Turf Club.
It is located within close proximity to
iconic attractions including the Government
Legislative Building, VidhanaSoudha,
Bangalore Palace and Tipu Sultan’s Summer
Palace. Radisson Blu Atria Bengaluru has 167
rooms and suites and each offers free highspeed,
wireless Internet. Facilities available
at the hotel include the business class lounge,
business center, swimming pool, spa and
fully-equipped fitness center.
Standing out as one of Bengaluru’s
premier event facilities, the hotel has over
144
NOVEMBER 2018

HOSPITALITY
HOTELS
• Tijouri: Highlighting the traditional
Indian heritage and meticulous local
craftsmanship, Tijouri restaurant boasts
delicacies of North and South frontier
cuisine. The restaurant, located in the lower
lobby, creates a perfect ensemble of
gourmet delicacies ranging from Indian
tandoors to tawas, haandis and parathas.
1,250 square meters of flexible room
configurations with its six meeting spaces
and two boardrooms, capable of
accommodating large wedding receptions or
intimate team meetings. “People have their
emotions connected to this hotel,” says
Gaurav Taneja, General Manager. “Some
have got married here. Others have
celebrated their child’s first birthday in one
of the halls.” The flipside to this was that the
old-timers were not very keen about the new
rates charged by the upgraded hotel.
That is when the management decided
to change tacks and look for a newer set of
clients. Radisson Blu Atria Bengaluru is now
on the RFP (Request for Proposal) list of 100
companies in and around Bengaluru.
Business giants like Cognizant, IBM,
Deloittem and E & Y – each with an annual
requirement of around 30,000 rooms – float
RPF tenders to which hotels like this
Radisson Blu property in Bengaluru
responds.
The hotel is known for its luxurious
accommodation. It is the ideal location for
hosting business meetings in the many
conference rooms, entertaining clients over
dinner or catching up with colleagues at the
well-appointed watering hole. The hotel’s
restaurants have gained a reputation for
best-in-class delicacies and are very popular
locally. The brand has an exclusive whiskey
bar which houses rare single malts and
whiskies from across the globe. Bringing
exciting flavours from around the globe, the
hotel has four food and beverage outlets for
guests to indulge in.
• One Atria Café: Indulge in an array of
gourmet offerings from across the globe at
One Atria Café, the all-day dining
restaurant at the Radisson Blu Atria. This
exquisite multi-cuisine restaurant
overlooking the pool is perfect for any meal,
ranging from light snacks to delectable
dinners.
• Tea And Wine Lounge: The Tea and Wine
Lounge features an exclusive collection of
some of the finest teas across the world and
an array of wines across several regions. It
also boasts an elegant display of pastries
and gateaux.
• The Whiskey Bar: With close to 100 labels,
this is one of those very few places in the city
to have a dedicated whiskey bar. The
Whiskey Bar offers Bengaluru’s finest and
most comprehensive selection of blends and
single malt whiskeys from across the globe
for an unforgettable dining experience.
146
NOVEMBER 2018

IN FOCUS
MONTAGE
ARJUN KAPOOR AND
PARINEETI CHOPRA
GET CANDID WITH
THEIR FANS AT LE CLUB
ACCORHOTELS
LOYALTY PROGRAMME LE CLUB ACCORHOTELS members
were in for a treat as part of Elite Experiences, where they
recently enjoyed an exclusive opportunity to meet the stars
of new movie Namaste England, Arjun Kapoor and Parineeti
Chopra at Novotel Mumbai Juhu Beach. The evening not
only included a fun interaction with Bollywood’s favourites,
but also a live performance by the well-known stand-up
comedian Kautuk Srivastava, coupled with a delightful menu
of food and beverages. The event was hosted by Arif Patel,
Vice President – Sales, Marketing, Distribution and Loyalty,
AccorHotels India. “This evening was a part of our ongoing
association with Namaste England and our esteemed
members were very excited about this opportunity. Such
events are curated keeping our members’ interests in
mind and this is one of our ways of rewarding our valued
members with exclusive and unique experiences.” Le Club
AccorHotels has more than 50 million members globally.
This programme allows members to earn and redeem points
at more than 3,500 properties across a wide range of brands,
from luxury to economy.

ARTS
TRADITIONS
TIMELESS CHARM
THE TRADITIONAL EMBROIDERY-CUM-QUILTING CRAFT OF KANTHA FROM
WEST BENGAL HAS ADDED NEW DIMENSIONS IN RECENT DECADES
BY BRINDA GILL
WHILE SUSTAINABILITY,
RECYCLING AND UPCYCLING are
buzzwords in today’s lexicon of design
and textiles, they have been integral to the
wonderful centuries-old tradition of
kantha. An embroidery-cum-quilting
technique of West Bengal, kantha literally
means `patched cloth’ and as the name
alludes it is a craft involving old fabrics.
In the hands of skilled women, old
fabrics took on a new life as they crafted
kanthas. Strong sections of old cotton
saris and dhotis were selected, and then
smoothened and layered. Stitches were
rendered through the layers to quilt and
adorn the textile with motifs thus
creating a sturdy decorative quilted
textile. Being crafted of old fabrics made
kanthas soft and comforting thus making
them ideal for use as quilts, wraps and
covers. And being crafted for gifts or
domestic use,
and not for sale, kanthas
— worked by women in their leisure hours
over months and at times years — were
infused with love, sentiments and
creativity. In traditional kanthas the
lightest coloured fabrics are typically
selected for the topmost and lowermost
layers to allow the needlework to be seen.
The quilting and embroidery
predominantly features running stitch;
herringbone, chain, satin, and blanket (for
the edges) stitches are also worked.
Enhancing the traditional recycling ethos
is the effort of removing threads from the
fabric for the needlework.
Adding to the beauty of the textiles is a
galaxy of motifs drawn from the rich
living tapestry of beliefs, mythology,
nature, historical events and everyday
life. Deities, events from legends and
epics, scenes of activities, animals
specially elephants, fish, birds, the tree
of life, flowers and foliage, a large
central motif (often a lotus), corner
motifs of paisleys as well as geometric
patterns, rendered by each woman in her
individual style, make each of these
functional and decorative textiles
distinct. The pattern and placement of
motifs is completely in the embroiderer’s
hand; at times, a particular motif (such as
of a peacock) takes different forms in
different sections of the textile
After the motifs are completed, the
background of the kantha is filled with
running stitches passing through all the
layers thus compacting and gathering
them, while creating charming patterns
such as waves, circles or spiralling circles.
This quilting gives the textile a rippled
effect that infuses it with a palpable
energy and creates a canvas on which the
motifs seem to float. Some of the most
elaborately worked old kanthas can be
seen in museums. As the beauty of
kanthas came to be widely appreciated
the craft took on a new expression. With
the foresight of governmental and nongovernmental
organizations, designers
and textile patrons, women were
encouraged to create single layer kantha
textiles using new fabrics, different
fabrics such as silk (a departure from the
traditional cotton fabric), a spectrum of
coloured fabrics, new threads and
embroidery threads. And these textiles
were designed for saris, kurtas, dupattas,
stoles as well as home furnishings such as
cushion covers.
148
NOVEMBER 2018

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IN FOCUS
MONTAGE
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IN FOCUS
MONTAGE
CD KURTIS FROM
CHARAGH DIN
EXPERIENCE YOUR VERY OWN METAMORPHOSIS as you
wear one of these transformations. CD Kurtis have been
given a worldly makeover for all you party animals. You
are now the master of your own cultural treasures. Ponder
on what your legacy might be as you become the picture
of continental grace. Don a desi chic look with a choice of
linen and other natural fabrics in long collars, round collars
and button-down collars, with touches of embroidery and
artistic embellishments in shades of slate, black, white, pista,
magenta, blues and all the other colours of the rainbow. Shop
online at www.cdshirts.com or walk in to The Charagh Din
Store at 64, Wodehouse Road, Colaba, Mumbai 400 005
or call 91 22 61522300. Follow Charagh Din on facebook at
http://www.facebook.com/cdshirts
OMEGA SCHOOL MAKES
ITS MARK
LALAJI MEMORIAL OMEGA INTERNATIONAL SCHOOL,
set in a serene and green 22 acre campus on the outskirts of
Chennai, provides a unique environment that attracts both
national and international students. Established in 2005,
the school is now one of the most sought after in Chennai,
and caters to around 5,000 students from many countries
around the world. Omega is the only school in Chennai to
offer a wide range of national and international curricula
to meet the educational needs of students today and for the
coming years. The school’s goal is to teach children not only
the subjects of their choice, but also the values and skills that
they need, to excel in the world outside. The school’s forte
is the introduction of subjects like Value Based Spiritual
Education and Life Skills Activities.
KANNUR AIRPORT TO COMMENCE OPERATIONS
GOD’S OWN COUNTRY WILL SOON OPEN THE DOORS
to its fourth international airport. Kannur International
Airport with the IATA code CNN, is spread across 2,300
acres and is located in Mattannur town of Kannur district in
Kerala. It is all set to commence operations from December
9, 2018. The airport comes equipped with state-of-the-art
features and unique facilities for passenger convenience
and safety. The 3,050 m long runway will be extended to
4,000 m in the near future. Taking passenger comfort to
new heights, self baggage drop counters and self checkin
machines have been installed in the airport. Sufficient
parking space has been provided for about 700 cars, 200
taxis and 25 buses. Keeping international travellers and
frequent flyers in mind, a 20-room hotel is being set up
within the terminal building. There are plans for five-star
and budget hotels as well in the vicinity of the airport. The
airport opens a perfect tourism circuit, with its proximity to
popular destinations in North Kerala and South Karnataka.
Kodagu, also known as the ‘Scotland
of India’ is a mere 82 km from Kannur
International Airport and Mysuru, the
‘City of Palaces’ around 159 km. Bekal,
Muzhappilangad and Wayanad are
among the other tourist hotspots near
the airport. The National Highways
Authority of India (NHAI) has
declared the road between Madikeri
(Kodagu) and Kannur a national
highway.
152
NOVEMBER 2018

IN FOCUS
MONTAGE
KEEP IT SIMPLE WITH SIPs
BY ASHOK T KANAWALA
(THE AUTHOR IS VICE PRESIDENT - PRODUCTS & BUSINESS DEVELOPMENT, HDFC ASSET MANAGEMENT CO. LTD.)
IT’S A UNIVERSAL
TRUTH THAT STOCK
MARKETS ARE
DYNAMIC AND
NONLINEAR.
Unfortunately, most
investors get carried
away by bullish market sentiments and
expect investment journey to be a
smooth joy ride. The outcome:
disillusioned investors giving up on the
idea of long term investment too soon
and exiting investments at the wrong
time. Systematic Investment Plans
(SIPs) offered by fund houses are
meant to be a solution to this market
timing conundrum faced by investors.
Volatility in the market makes it
imperative to address few common
doubts about SIPs.
Is SIP really a good strategy vs
lumpsum investment?
SIP is not a financial instrument but
a simplified way of investing which
negates the fallacies of individual
psychology and shields one from
unpredictability of market.
Historical data shows
that in a consistently
rising market, lumpsum
investments would certainly
outperform SIPs, as the cost
of your investment would
progressively increase with
every SIP installment.
However, it is a well-known fact that
markets do not rise consistently and
do witness multiple ups and downs
over time. In such volatile markets,
SIPs perform relatively better than
lumpsum investments due to rupee
cost averaging by buying more units at
lower prices and vice versa.
What is an ideal time horizon for SIP
investments?
A SIP in an equity scheme should be
for tenure of at least 3-5 years to make
the most of rupee cost averaging and
mitigate the risk of market timing.
When you invest through SIPs over
3-5 years, likelihood of loss reduces
significantly. As your investment
horizon increases to 3-5 years,
divergence between maximum and
minimum possible returns reduces,
thereby reducing the volatility of
returns on your investment.
I started a SIP in a small cap fund at
the beginning of the year. However,
over the past six months the fund has
yielded negative/low returns. Should I
discontinue the SIP?
It’s true that small cap and mid
cap segments which had a good
year in 2017, have undergone some
correction in 2018. However, it is
important to continue SIPs during
market downturns as investors can
accumulate more number of units with
the same SIP installment, thereby
reducing the average cost per unit of
investment. This indeed is the essence
of SIPs where the investor accumulates
more units at a lower NAV and vice
versa. Contrary to public perception,
market corrections are in fact a good
time to start and/or continue a SIP.
Considering the volatility in markets
and fears of correction, should I stop
my SIP for few months?
Renowned investor and fund manager
Peter Lynch once said “Far more
money has been lost by investors
preparing for corrections, or trying to
anticipate corrections, than has been
lost in corrections themselves”. Market
timing is fraught with risk. Changes
in market can appear suddenly and
almost randomly, making the risk of
misjudgment significant. The beauty of
SIP lies in negating market timing risk
and benefiting from market volatility
through disciplined investing and
rupee cost averaging.
Should one start a SIP in solutionoriented
schemes?
Very few people are blessed with
the gift of foresight. Consequently,
planning for retirement is often
overlooked by many till it is too late.
Investment through SIPs in retirement
schemes, which not only enable
creation of corpus for retirement but,
in some schemes, also save taxes u/s
80C, is an efficient way of planning
for retirement. Another long term
financial goal that causes financial
stress for many families is children’s
higher education. Cost of education
has increased over the past few years,
making it essential to plan ahead
for such expenses through SIPs in
Children’s Funds.
DISCLAIMER: The opinions expressed in this article are those of the author alone and not of HDFC AMC and should not be regarded as investment advice. Investors should obtain their own independent
advice before taking a decision to invest in any securities. MUTUAL FUND INVESTMENTS ARE SUBJECT TO MARKET RISKS, READ ALL SCHEME-RELATED DOCUMENTS CAREFULLY
154
NOVEMBER 2018

MELANGE
TAROT
YOUR FORECAST THIS MONTH
BY SRINIVAS IYER
Aries
Inheritance
Taurus
Travel and new
Gemini
Children do very
Cancer
You need to put
Leo
Buying a
Virgo
This month
of property
partnerships are
well in their
in lot of efforts to
new house or
do good to
and property
formed. However,
education in
accomplish your
renovations are
others through
redevelopment
they need to be
the first half of
goals. Finances
foreseen. Creativity
volunteering or
benefits are
nurtured or existing
the month. Your
improve in the
is extremely good
writing or donating.
foreseen. For
partnership
finances are also
second half of the
and with the
This will lead to
eligible ones, this
will come into
good right now.
month. Long term
blessing of the
your welfare and
is a perfect time to
some minor
Keep your plans
trend indicates
Mahadevi, your
that of others
expand the family.
disturbing phase.
under guard, as
that your children
efforts are also
too. Money is
Career moves
Communication
your opponents
do very well in all
successful. Personal
pouring in for you.
ahead slowly but
is excellent in the
may take benefit
their educational
relationship is
Consolidate your
steadily.
second half.
of them.
pursuits.
strengthened.
home life.
Libra
The fiery energies
Scorpio
This month and
Sagittarius
Wheel of fortune
Capricorn
You feel like a
Aquarius
With majority of
Pisces
Passion runs high
within you expand
the year ahead is
of name and
sprinter, who is full
the planets on
and it is advised
and in a positive
your time to enjoy
fame, along with
of energy and dash.
the bright half of
to channelize this
sense. Tiredness
the blessing of the
stress continues.
Career front may
your chart, results
energy in multiple
is a thing of the
wheel of fortune.
Overseas
not be as great,
of your karma
ways. Strong
past this month till
Expansion of
connections,
as some sense
are in direction
romantic liaisons
the 16th. Hence,
persona, positive
exports and
of restlessness
proportion
are seen. Now
accordingly plan
attitude, health
Imports and
prevails. Spiritually
to your hard
you are on the
your schedule.
and wealth, short
business of hotel
you make great
work. Professional
fast track career
Finances are good
distance travel,
industry flourishes.
progress and may
opportunities
growth. Unplanned
with new sources
romance and luck
It’s time to listen
spend some time
expand and
expenses are
of income.
are on your side.
more than talk.
in ashrams.
career shines.
indicated.
The above is based on the sun sign and planetary transits thereof. It is general in nature. For specific readings, seek out expert advice based on
your individual chart. (Astrologer Srinivas Iyer is based in Vashi, Navi Mumbai. He can be contacted on shrinivaasiyer@gmail.com)
156
NOVEMBER 2018

IN FOCUS
KARNATAKA BANK
OURS IS A TIME-TESTED BANK’
HOW WOULD YOU DESCRIBE THE STATE
OF THE INDIAN BANKING INDUSTRY?
The banking landscape in India is
experiencing an unexpected change both
in terms of technological innovations
and the way banking is being carried out.
Banks are weighed down by burgeoning
non-performing assets (NPAs) and other
macro as wells as micro factors. Banks in
India are driving deep into the compliance
and other regulatory culture which are
also posing some challenges in its effective
implementation. The banking industry
is striving hard to tide over all these
challenges in an efficient and effective
manner. The formalization of the Indian
economy coupled with higher public
expenditure by the central government
and its massive financial inclusion drive
exude the confidence that these measures
will unlock the stagnant growth in the
coming days.
YOU HAVE TIED UP WITH BANK BAZAAR
FOR DIGITAL HOME LOAN SOURCING.
TELL US ABOUT THIS EXPERIENCE.
This initiative is mainly aimed at
millennials who are tech-savvy and
inclined to do banking at the tip of their
finger point. Going forward, the bank is
expecting a good lead from this channel
as bankbazaar.com is a well known online
loan sourcing company.
YOURS IS ONE OF THE OLDEST BANKS
IN INDIA WITH MANY OLD-TIME
LOYAL CUSTOMERS. WHAT STEPS ARE
YOU TAKING TO ATTRACT THE NEW
GENERATION OF CUSTOMERS?
The history of KBL dates to preindependence
times, i.e., way back in 1924,
KBL was founded by nine eminent people.
Apart from having existing customers, it is
also necessary for a growing bank like KBL
Mahabaleshwara MS,
Managing Director
and CEO of
Karnataka Bank
to broaden the client base particularly to
onboard the young generation who are
tech-savvy. KBL believes that technology
is not limited to only metros/ cities, but
is for all. Hence, we were one of the very
few banks in India to adopt Core Banking
Solutions (CBS) way back in 2000 even
when the concept of technology was
gaining its buzz.
WHEN DID YOU JOIN THE DIGILOCKER
SCHEME LAUNCHED BY THE
GOVERNMENT OF INDIA? WHAT HAS
BEEN THE RESPONSE TO IT?
On July 19, 2018 the bank enabled its
customers to access Digi Locker facility
of the government of India through their
MoneyClick Internet Banking account
through Single Sign On functionality. It
enables seamless and hassle-free login to
DigiLocker, a secure cloud based platform
for storage, sharing and verification of
digital documents and certificates. We are
happy that the response has been quite
encouraging and there is a discernible
effect in the on-boarding of new millennial
customers to our family post the launch of
this initiative.
WHAT ARE THE FACTORS THAT
HAVE LED TO KARNATAKA BANK'S
STUPENDOUS SUCCESS?
Karnataka Bank’s customer-centric
approach and corporate governance are
the two unique features which could stand
out at all times. In its 94 years of existence,
the bank has played a pivotal role in the
lives of many by providing various deposit
products, lending to needy borrowers at
competitive rates, creating employment,
distributing dividend on a consistent basis
to the shareholders besides value creation
by way of increase in market capitalisation.
The bank applies best management
practices that provide stability and
growth, transparency, disclosures and
value creation thus maintaining highest
standards of corporate governance that
its founders have set since inception. The
bank has also been contributing to society
through its financial inclusion and CSR
programmes to enable the weaker sections
to improve their standard of living over
the years.
158
NOVEMBER 2018

ADVERTORIAL
FESTIVALS
CELEBRATING THE WOMANLY SPIRIT
BATHUKAMMA IS A COLOURFUL, ANCIENT YET WIDELY CELEBRATED 9-DAY FESTIVAL BY THE WOMEN OF TELANGANA
MILLIONS OF FLOWERS, row after row,
spiral up to form twirling cones of
marvellous beauty. This is Bathukamma,
a festival celebrating the spirit of women.
The speciality of this ancient but still
very present nine-day festival in
Telangana: it is purely a woman’s festival.
Celebrated solely by the womenfolk of
every home, Bathukamma falls during
the last days of monsoon, right before the
onset of winter. An extensive celebration,
its grand finale occurs two days before
the colourful festival of Dussehra.
Bathukamma, the festival for
feminine felicitation, represents the
cultural spirit of Telangana.
Bathukamma is a beautiful flower stack,
arranged with different unique seasonal
flowers most of them with medicinal
values, in seven concentric layers in the
shape of a temple gopuram. In Telugu,
Bathukamma means ‘Mother Goddess
come Alive’ and Goddess Maha Gauri
‘Life Giver’ is worshipped in the form of
Bathukamma — the patron goddess of
womanhood, Gauri Devi.
According to Hindu scholars and
pundits, Bathukamma can be traced back
to the Chola dynasty. Like every other
fairy tale, this story too has a princess.
Her name was Bathukamma. Daughter of
King Dharmangada, she survived many
unforeseen accidents in her life. And
being a lover of all things beautiful, she
had a strong affinity towards flowers.
Another legend speaks of the fearless
Goddess Gauri. After a fierce fight with a
demon, the goddess fell into deep sleep
due to fatigue on the day of Aswayuja
Padyami. Her devotees prayed with
much fervour that she wake up. Their
prayers came true on Dasami Day, when
she awoke. Since then, Bathukamma is
said to be celebrated by women with
pomp and fanfare.
They use local seasonal flowers to
make the Bathukamma, including
common flowers like cassia, rose,
celosia, marigold and chrysanthemum.
These flowers are not only stunning
in sight, but have medicinal properties
too. They act as cleansing agents and
have the unique quality of purifying
water. The immersion of the
multitudinous flowers leaves the water
fresh and pristine.
On the first five days, women clean
their courtyards with a mixture of cow
dung blended in water. The yard is
decorated with rangoli made with rice
flour. During this time, the Bathukamma
is also created with cow dung, five small
lumps in conical shape, displayed in the
front of every house.
160
NOVEMBER 2018

ADVERTORIAL
FESTIVALS
CELEBRATING
THE INHERENT
RELATIONSHIP
BETWEEN NATURE
AND HUMAN BEINGS,
BATHUKAMMA IS
A FESTIVAL THAT
HERALDS THE BEAUTY
OF MOTHER NATURE
AND THE CULTURE
OF THE PEOPLE OF
TELANGANA
A folk art, Bathukamma is made
during the afternoons, and takes
hours to finish. The flowers are cut,
some dipped in various vivid colours,
some scented, and are arranged on a
large brass plate called thambalam.
Stacked up in the shape of a cone, the
installations are decorated with lotus
or pumpkin flowers on top, along with a
Guramma, an idol symbolizing Gowri,
made from turmeric.
During this time, young women
pray to find their prince charming,
the perfect husband as per their
desires. The older women dress in
traditional sari while young girls are
adorned in half sari or lehenga-ooni, and
jewellery galore. The men are not
involved much in the festivities, apart
from collecting wild flowers and helping
out with other chores, when families
come together.
All nine days, in the evening, the
women and their daughters gather
together with their Bathukamma, which
are set in open areas of their locality.
They surround their Bathukamma,
forming a circle and spend the evening
singing folk songs and dancing to them.
The songs invoke blessings of the
goddesses, seeking good health,
prosperity and happiness for their
family.
The women then move as a
procession, carrying their Bathukamma
on their heads. The beat of the folk music
quickens, transporting the participants
to another realm, as the ambience soars
high with amplifying vibes of energy.
The crowd unites to form one, the fused
entity of women move to the rhythm,
dancing and singing in the chorus.
In the end, they reach their
destination, a local lake or river where
they immerse their Bathukamma in the
water. They later share maleeda, a
dessert made with sugar and corn bread,
amongst their friends and family. They
return home with their empty
thambalam, singing songs in praises
of their goddesses. The songs echo
through the streets late into the night, all
through the celebrations.
Celebrating the inherent
relationship between nature and human
beings, Bathukamma is a festival that
heralds the beauty of Mother Nature and
the culture of the people of Telangana,
not to mention the indomitable spirit of
their womenfolk.
Tourism is one of the fastest
growing industries in the world and the
tourism sector has always played a
pivotal role in the Indian economy
especially when the state economics
have driven prosperity at the grassroot
level. SpiceJet in association with
Government of Telangana Tourism &
Culture department is celebrating
Bathukamma through its various media
assets within the ecosystem across the
network. SpiceJet has a rich experience
in providing the most apt medium to
some of the leading Indian and
international brands and takes pride in
ensuring that its partner brands are
aligned with the best media solutions.
161
NOVEMBER 2018

HOSPITALITY
HOTELS
HERITAGE
IN THE HILLS
THE NEARLY CENTURY OLD NAINI RETREAT HOTEL IN
NAINITAL OFFERS BEAUTY AND CHARM OF THE OLD
WORLD ALONG WITH REDEFINED NEW AGE GRANDEUR.
BY PRANJALI BHONDE
Think of Nainital and images of lush green
forests, clouds hanging over the valley and
pine scented forests conjures up in front of
me. The hill station that was a popular health
resort used by the British trying to escape the heat of the
plains, is a favourite spot for Indians too. On a rain kissed
afternoon in August, I alighted at the Kathgodam railway
station, the closest station to Nainital. A picturesque one
and a half year drive dotted with pines and weeping
willows, brought me to Naini Retreat, a heritage hotel
situated on the Ayarpatta Slopes, at an altitude of 1,995
meters.
To say old-world luxury flourishes in this estate is an
understatement. A stairway covered with red chamfered
roof supported by green iron bars greets you as you make
your way to the reception. The first space you encounter,
after that, is the lobby done up using burma teak ceiling
and furniture, vintage lamps, and large sepia-toned
photographs of the city. A low flight of stairs leads you to
the courtyard with creepers, wrought iron tables, pebbled
path and a small fountain. Neat arrays of magnolias lining
the staircase leads me to my lakeside room overlooking
the Naini lake. The hotel has Lake Front rooms with
private sit-outs that are set along a line of trees facing the
Naini Lake.
162
NOVEMBER 2018

HOSPITALITY
HOTELS
Historically referred to as the residence
of the Maharaja of Pilibhit, The Naini Retreat
was built in 1927 as the summer residence of
the Maharaja. After his passing, the estate
was lovingly converted into a heritage hotel
by his grandsons, the promoters of Leisure
Hotels, Arvind Prasad and Mukund Kumar
Prasad. In doing so, they not only gave the
house a new lease of life but also ensured
that the original structure was
retained. Perhaps that’s why walking
through the hotel seems like a period
drama. The interiors have been
painstakingly recreated to reflect the
period. For instance, the stone facade
with sloping red tiled roof, the coat
stand near the reception, the paintings
adorning the wall that date back to the
British era. Arched doorways, wooden
floors, royal chandeliers and the smoke pipes
adorning the alcoves transport you to the
charming colonial era of the 1900s, while the
modern amenities ensure you do not miss the
comfort of the contemporary world. Built
over three levels, with the Maharaja section
on the uppermost part, the newly
constructed lakeside rooms at the second
and the Magnolia boutique at the last level,
the estate transports you back in time. The
rooms are spacious, the paved path runs
through the whole property, and the
courtyard strewn with pebbles and
surrounded by fresh magnolias, have a
quaint charm about them.
A wooden staircase from the reception
leads to the Gurney House, one of the
restaurants at the hotel named after hunterconservationist
and writer- Jim Corbett’s
residence. With chef PC Suyal at the helm of
the kitchen, the restaurant serves a mix of
local Kumaoni cuisine as well as Indian,
Mughlai and Chinese specialities. Some of
his specialities include bhat and gehat ki daal,
a black lentil that is rich in protein and used to
make churkani. Other Kumaoni specialities
include aloo ke gutke, potato wedges fried
with local herbs like jakhya and jamboo.
Bhang too is used extensively to make
chutneys. These seeds are also used to make
‘sana hua nimbu’ from curd, radish, lemon
and spices. The hotel also has a bar called
‘Stella Bar’, offering cocktails and drinks to
the accompaniment of music and the Garden
cafe and grill that serves a quick breakfast
and brunch.
With a wide array of rooms having a
spacious setting, the hotel comprises suites
(bedroom with a living room having sofa cum
bed), duplex rooms ideal for 2 adults and 2
children spread over 2 floors and singular
units (superior, garden and lake view rooms).
The garden rooms have an access to the
garden where one can soak in the afternoon
sun or enjoy the live band in the evenings. The
other category is the superior rooms in the
Maharaja section that offer a contemporary
look and feel.
163
NOVEMBER 2018

FOOD
CONFECTIONERY
BEAN TO BAR
A CHOCOLATE TOUR IS THE BEST WAY TO UNDERSTAND WHAT GOES
INTO MAKING ARGUABLY ONE OF THE MOST LOVED OF ALL FOODS. AND
PONDICHERRY’S MASON & CO DOES JUST THAT, WITH AN ORGANIC TWIST.
BY BINDU GOPAL RAO
Mason & Co was
founded by Jane
Mason and
Fabien Bontems
close to five years ago. When they
came to India, Jane, a trained
vegan raw food chef, realised that it
was very hard to find good quality
dark chocolate here. She soon
discovered that there was cacao
being grown in India and hence
started using them to make
chocolates at home. A Mumbaibased
friend happened to taste the
chocolates and asked Jane to
package them to retail in her store.
Soon the chocolates became such a
big hit that the couple decided to
start Mason & Co.
The main reason the chocolate
tastes so good is that the company
only works with certified organic
farmers. There are three important
steps that happen on these farms
(mainly in Tamil Nadu and Kerala)
that impact the eventual taste of
the chocolate. This includes the
actual harvesting process where
the ripest cacao beans are selected.
The next step is fermentation when
the harvested beans are removed
from the pods and are placed in
wooden boxes for a week which
develops the flavour. The beans
ferment in their own juices.
The beans are then sun-dried
and packed in jute sacks before
being shipped to the chocolate
factory. The company works with
the farmers and explains the kind
of processing required and consults
with them rather than actually own
the farms. This being a bean to bar
company, they buy the cacao beans
from the farmers as opposed to
many other chocolate makers who
buy the cacao powder.
The tour starts at the factory
where the next set of processes
happen after receiving the raw
cacao beans. The first step in the
factory is sorting and grading the
beans that are done by hand. The
small beans and the ones that are
stuck cannot be used to make
chocolate but are sent to local farms
to be used as fertilizers as the
factory believes in minimising
waste. Once the right beans are
selected they are slow-roasted in a
machine that develops the flavour
and sterilises the beans. This is
similar to a coffee roaster and once
roasted they are cooled on a tray
and are not touched by hand.
164
NOVEMBER 2018

FOOD
CONFECTIONERY
This is followed by a process of
cracking and winnowing when the beans
are cracked open using a machine and the
beans are broken into smaller pieces which
are then winnowed to help separate the
beans and the nibs. The shells are used to
make Chocolate Herbal Tea that smells
like hot chocolate and is a speciality here.
After this there is another hand process
where the women at the factory separate
the nibs. The nib is what is used to make
the chocolates and along with organic cane
sugar it is added to granite grinders.
The granite stones crack the cell wall
of the beans and release cacao butter that
results in a paste. The chocolate is in the
grinder for 3-5 days and a rich chocolate
liquor is the final result. The cacao beans
are 50 per cent mass and 50 per cent fat.
The grinding process develops flavour and
fineness of the chocolate. The cacao butter
is added back into the chocolate and no
other emulsifiers are actually used to
soften the chocolate. This chocolate liquor
is allowed to age further to develop flavour
and is then tempered by hand.
Tempering is an important process
that actually gives the chocolate its shine
and snap. After the chocolate is cooled it is
set in polycarbonate moulds, kept in the
refrigerator for 10 minutes and is handwrapped
and packed in boxes. This
happens in the cooler section of the factory
where the temperature is correctly
monitored.
The chocolates at Mason & Co are
single origin which means that the origin
is from one particular place. Each batch of
chocolate can be traced back to the farm it
was sourced from so the company is also a
single estate company that can stay true to
the origin of the bean over time. Again in
artisanal chocolates, the difference in
taste largely comes from the bean — how it
is processed and it are these subtleties that
are sought to be discovered. Being an
organic company, only organic cacao
beans directly purchased from the farmer
are used. No wonder it tastes better.
The women-run factory is led by
Saraswati who is the manager of the
factory and was trained by Jane. Saraswati
has in turn trained the other women who
work here. The chocolates are naturally
vegan as no dairy product is used in the
process. Interestingly, you will also find a
special coffee bar that feels like `eating’ an
expresso using a coffee bean from Blue
Tokai and cacao butter. The tour lasts
about two hours including a tasting session
and is one of the best ways to spend an
insightful time in Pondicherry. With its
heart in the right place, these chocolates
reflect that very ethos in their taste.
THE CHOCOLATES
ARE NATURALLY
VEGAN AS NO DAIRY
PRODUCT IS USED IN
THE PROCESS. THERE
IS ALSO A SPECIAL
COFFEE BAR THAT
FEELS LIKE `EATING'
AN EXPRESSO
165
NOVEMBER 2018

NEWS
Hong Kong is SpiceJet’s
eighth international
destination
SpiceJet has announced the
introduction of a daily non-stop
flight between Delhi and Hong
Kong effective November 22, 2018.
SpiceJet will deploy its state-ofthe-art
brand new Boeing 737 MAX
aircraft on the sector connecting
India’s national capital to Hong Kong,
one of the top tourist destinations in
the world. Hong Kong is SpiceJet’s
eighth international destination after
Bangkok, Colombo, Dubai, Dhaka,
Kabul, Male and Muscat.
Ajay Singh, Chairman and
Managing Director, SpiceJet, said,
“SpiceJet is delighted to announce
the launch of our daily non-stop
service from Delhi to Hong Kong. We
are the only Indian budget carrier
offering direct connectivity between
India’s national capital and Hong
Kong — one of the world’s top tourist
destinations. We are confident that
the flight will be a big success."
SPICEJET
INSIDER
SpiceJet flags off daily
direct flight on Delhi-
Kishangarh route
SpiceJet has launched daily direct
services on the Delhi-Kishangarh-
Delhi route, thus providing the
much-needed connectivity to Ajmer
and Pushkar. The marble city of
Kishangarh marks SpiceJet’s eighth
destination nationally and the second
sector in Rajasthan after Jaipur-
Jaisalmer-Jaipur to be connected
under UDAN. The airline was awarded
the route under UDAN II. SpiceJet
is the first and only airline to offer
daily direct air connectivity between
Kishangarh and Delhi. A traditional
lamp lighting ceremony was organized
marking the inauguration of the
operations and the first passenger
was welcomed by SpiceJet officials
and gifted with mementoes. In line
with the aviation tradition to mark
key milestones, the flight which was
flagged off from Delhi, was greeted
with a grand water cannon salute
upon its arrival at the Kishangarh
airport. Ajay Singh, Chairman and
Managing Director, SpiceJet said,
“SpiceJet is proud to put Kishangarh
(Ajmer) on the country’s aviation
map and connect it with Delhi and
multiple domestic and international
destinations on our network. The new
flight services will unleash the tourism
potential of the city like never before
providing a convenient mode of travel
for the millions of tourists and pilgrims
who visit Ajmer and Pushkar."
SpiceJet launches five new direct flights to Kolkata
SpiceJet has announced the launch of five daily direct new
flights connecting Kolkata like never before. The airline has
introduced new daily direct flights from the ‘cultural capital’
of the country connecting it to the un-served market of
Pakyong (Gangtok). Pakyong marks the airline’s ninth
destination under the regional connectivity scheme, UDAN.
SpiceJet is the only Indian airline to provide air connectivity to
Sikkim effective October 4, 2018, and connecting it to the rest of the country and
beyond. The airline is also the first and only airline to offer daily direct flights on the
Kolkata-Kanpur-Kolkata route effective November 1, 2018. Additionally, the airline
is also set to operate flights connecting Varanasi with Kolkata effective October
4, 2018. SpiceJet has also introduced a third frequency on the Kolkata-Bagdogra-
Kolkata and the Kolkata-Mumbai-Kolkata sectors starting November 1, 2018.
ALAMY, SHUTTERSTOCK
166
NOVEMBER 2018

Government of India
PRETTY ‘TOUGH’
WOMAN.
THAT’S HOW
WE LIKE TO
HEAR IT.
WATCH THEM FIGHT THEIR WAY
TO THE MEDAL PODIUM AT
AIBA WOMEN'S
WORLD BOXING
CHAMPIONSHIPS
K.D. JADHAV INDOOR HALL,
INDIRA GANDHI STADIUM COMPLEX,
NEW DELHI.
15 th –24 th NOVEMBER, 2018
Watch it exclusively only on the Star Sports Network
at 1:00PM onwards on 15 th –21 st and 4:00PM onwards on 22 nd –24 th November.

SPICEJET
INSIDER
SpiceJet puts Pakyong
(Gangtok) on India’s aviation
map
SpiceJet has started operating on the
Kolkata-Pakyong (Gangtok)-Kolkata route.
The first direct flight was flagged off from
Netaji Subhas Chandra Bose International
Airport, Kolkata. SpiceJet was awarded
Pakyong (Gangtok) under UDAN II and
is the airline’s ninth destination under
the scheme. SpiceJet is the first and only
airline to offer daily direct air connectivity
between Kolkata and Pakyong thus
providing much needed air connectivity
to the North-Eastern state of Sikkim.
Pakyong airport is the only operational
civil airport handling commercial
operations in the State. SpiceJet will
launch a second flight between Guwahati
and Pakyong from October 16, 2018.
Ajay Singh, Chairman and Managing
Director, SpiceJet, said: “SpiceJet is
the first and only airline to connect the
majestic state of Sikkim with the rest of
the country and beyond. Our new flights
will contribute to the growth story of this
vibrant state.” In the absence of direct air
connectivity to the state, tourists headed
for Sikkim had to fly to Bagdogra and
then take a road journey of over 100 km
to reach Gangtok. With the introduction
of the direct flights from Pakyong the
extra travel time will now be avoided. The
Pakyong airport is an engineering marvel
situated at a height of more than 4,500 ft.
SpiceJet introduces two
new flights from Ahmedabad
and Surat to Jaisalmer
SpiceJet has announced the
introduction of two new flights under
the regional connectivity scheme,
UDAN, for the under-served markets
of Ahmedabad-Jaisalmer and Surat-
Jaisalmer. In its quest to on-board
non-metros and smaller cities onto the
national aviation map, the airline has
also introduced eight new flights from
Gujarat. The airline will launch direct
flights on the Ahmedabad-Jaisalmer-
SpiceJet connects Shirdi
to Delhi
SpiceJet is launching four new direct
flights to Maharashtra. SpiceJet will
be the first and only airline to provide
air connectivity to the temple town of
Shirdi — home to the famous temple
dedicated to Shri Sai Baba — with
daily direct flights from Delhi. Flights
on Shirdi-Delhi-Shirdi sector will start
from October 1, 2018. Additionally the
airline has also launched a new daily
direct flight on the route of Mumbai-
Kanpur effective October 8, 2018,
thereby becoming the first airline to
connect the country’s financial capital
and UP’s commercial capital. The
airline will also operate its first direct
flight on the Mumbai-Jaisalmer route
starting October 29, 2018, and third
direct flight on the Mumbai-Kolkata
route from November 1, 2018.
Ahmedabad and Surat-Jaisalmer-
Surat routes starting October 31, 2018
and November 30, 2018, respectively.
The routes were awarded to the airline
under UDAN II. SpiceJet announced
the launch of five new direct flights
from Ahmedabad including an UDAN
flight and three new industry first
flights. The airline also announced
three direct flights from Surat.
SpiceJet will be the first and only
airline to operate direct flights on the
Ahmedabad-Jabalpur, Ahmedabad-
Dehradun, Ahmedabad-Patna and
Surat-Udaipur sectors.
SpiceJet connects Amritsar
with Bangkok and Goa
SpiceJet has announced the launch of
two new flights from Amritsar connecting
Bangkok and Goa. The airline is the first
and only carrier to offer daily direct
connectivity on the routes of both
Amritsar-Bangkok-Amritsar and Amritsar-
Goa-Amritsar. The new flights will be
effective from November 6, 2018. SpiceJet
will be deploying its Boeing aircraft on
both the routes. Bangkok is the second
international destination after Dubai that
SpiceJet will be connecting via a direct
flight from Amritsar.
Bangkok is one of the most preferred
international destinations for Indian
tourists with a record number of tourists
visiting the Thai capital every year. Goa
is also one of India’s favourite travel
destinations. Earlier passengers from
Amritsar had to travel to Delhi to board
flights for both the destinations.
ALAMY, SHUTTERSTOCK
168
NOVEMBER 2018

SPICEJET
INSIDER
MY TOWN
Our ongoing series in which we look at various Indian cities
through the eyes of SpiceJet staffers. This month, Priya
Manhas, Senior Cabin Crew, holds forth on Jammu
Connection to the city: I am originally
from Jammu, the winter capital of J & K.
Best thing about Jammu: The quality
of life here is simple. People here are
amiable, good-natured, approachable,
warm and welcoming. Gratitude is
ingrained in their blood and they live by
it. You visit this place just once and you
immediately start feeling its positive vibe.
All around you have lush green fields and
fresh air and plenty of activities in which
you can indulge.
How Jammu is different from other
big Indian cities: Jammu is a "City of
Temples". The serenity and peace that you
find here is a rarity that you can never find
in the concrete jungle culture elsewhere.
Night scene: The presence of night life
in Jammu is minimal but not completely
absent. There are a number of family
clubs that provide options of enjoying a
party life or night life in the city.
and Bagh-e-Bahu Garden. Jammu is a
place of great historical, cultural and
traditional heritage and tourists will love
the picturesque views of the Himalayas,
expansive lush green meadows, sprawling
gardens and glittering streams and lakes.
Apart from the world-renowned Vaishno
Devi temple complex, the divinity of
the city lies in its ancient Ranbireshwar
Temple, Raghunath Temple, Peer Kho
Cave Temple and Panchvaktar Temple.
Which are the other places where you
have stayed in India? How does Jammu
compare to them? I have stayed in
Chandigarh and Ahmedabad apart from
Jammu. India is a diverse and beautiful
country so it is really hard to compare
one place to the other. But then, Jammu
is my home town and to paraphrase Elvis
Presley, "Home is where the heart is." My
heart belongs to Jammu.
Clockwise from above: The Bagh-e-Bahu Garden;
Amar Mahal Palace; Patnitop;
and Vaishno Devi Bhawan
SpiceJet flies to Jammu. Log
on to www.spicejet.com
for details
Favourite eating place: I am a total
foodie and my favourite eating place
is Pirates of Grill. I love the place for its
ambience and the Mutton Rogan Josh
served there.
Local attractions: This is really difficult
to choose. There are a lot of places worth
visiting but my favourites are Vaishno
Devi, Amar Mahal Palace, Patnitop
SHUTTERSTOCK
169
NOVEMBER 2018

SPICEJET
INSIDER
ST RS OF SPICEJET
Meet SpiceJet achievers from our Ground Services department, who
have stood out for their outstanding work
SUPRESH GAWAS
GOA
Internal appreciation:
Supresh is a dedicated
worker. He is loyal and enthusiastic and
above all, infuses positivity all around him.
This has a wonderful effect of helping in
building up team spirit in the organization.
He is ready to accept challenges and
makes people around him happy.
Experience with SpiceJet: I joined
SpiceJet in June 2015. In all these fabulous
three and half years, I have gained ample
knowledge and experience. There are lots
of opportunities here in the company for
greater professional growth. Adhering to
our guiding principles and keeping the
promises and commitments is what I do
on a daily basis. My big thanks to all who
have motivated me to do good and
achieve good.
SAFIULLAH SHAIKH
MUMBAI
Internal appreciation:
Safiullah’s contribution to
the organisation is exemplary. He has
shown remarkable passion for his work
and the airline by performing all his
duties enthusiastically. He is a great team
player and goes the extra mile for his
organisation. An extremely conscientious
and upright employee, he is always ready
to do more than the call of duty whenever
requested to contribute.
Experience with SpiceJet: I am proud to
be a part of the SpiceJet family since 2013.
I have learnt a lot here and would like to
deliver more with my performance in the
future. I have enjoyed every day here, while
working under the guidance of my seniors.
I am thankful to SpiceJet for making me
who I am today.
POOJA AVHAD
MUMBAI
Internal appreciation: Pooja
is a hard-working person,
very observant, dedicated and passionate
towards her work. She is a good team
player and is always supportive towards
her team mates. She has a very welldirected
approach towards performance.
We are very happy to have her with us at
the airline.
Experience with SpiceJet:I have learnt
many new things since joining SpiceJet
almost four years ago. I will always be
thankful to my colleagues and seniors who
believed in me and gave me an opportunity
to grow as a person. Working with SpiceJet
is a great pleasure and privilege. I am
thankful for the work exposure I have
received to enhance my skills and gain
expertise in my domain.
JASPREET KAUR
AMRITSAR
Internal appreciation:
Jaspreet is a wonderful
team player, forthcoming and always
up for a challenge. She is dedicated
towards her work and supportive of her
colleagues.
Experience with SpiceJet: My two year
experience with the company has been
fantastic. My work profile has always
motivated me to look for new challenging
experiences. Whenever I step into my
arena of work it has always been great
fun. I always make sure that people I
deal with are happy with my work. My
company has always imparted in us the
knowledge of customer delight. I work at
the ground level and make sure that all
my customers feel they have been served
in the best possible way.
170
NOVEMBER 2018

SPICEJET
INSIDER
MANSOOR ALI
MANGALORE
Internal appreciation:
Mansoor always shows a
positive attitude towards his work. He is
a great team player and goes out of his
way to complete the work before time. He
handles passengers very well and guides
the team positively. The most loved team
member, he never says no to any task
assigned to him.
Experience with SpiceJet: It's been a
wonderful two years with SpiceJet. I
appreciate the opportunities that have
been given to me to enhance my skills
and performance. When I am appreciated
for my work, I feel motivated to keep
improving and learning new things every
day. The guidance rendered to me by my
seniors, officers and managers has helped
me grow.
NITISH MASIH
JABALPUR
Internal appreciation: Nitish
is very smart worker and
always dedicated to his job. He plays a
leading role in his team and displays a
high level of maturity in his job. Nitish is
sincere while fulfilling all the requirements
of the company. He is always ready to learn
new things and is an important member of
the SpiceJet family.
Experience with SpiceJet: It has been
a great journey from 2015 till date at
SpiceJet. I have learned and experienced
many new things here. I am grateful for
the support and motivation that I have
received from my colleagues and seniors.
I am always ready to accept any new
challenges that come my way. Thank
you SpiceJet, for having given me this
wonderful opportunity.
HARI PRASAD
BENGALURU
Internal appreciation: Hari
is very responsible in all
the work allocated to him. He has always
been focused on his job and is a very good
team player and motivator. He has always
been a great asset to the organization. We
wish him the best of luck in his innings at
SpiceJet.
Experience with SpiceJet: It’s been four
wonderful years with SpiceJet and a
great experience working with this airline.
SpiceJet has helped me gain financial
stability and mental peace. I have learnt
a lot from everyone around me. My
colleagues and seniors have always been
very supportive. The airline has helped me
grow in every aspect. I am proud to be a
SpiceJetter and look forward to continue
my journey at this place.
PARTESH SHAH
SURAT
Internal appreciation:
Partesh is always ready
to face any challenge. He has shown
remarkable passion for his work and the
organization. We all are very proud of
his accomplishments and contributions.
An extremely conscientious and upright
employee, Partesh is always ready to do
more than his call of duty. He performs all
his duties enthusiastically and can easily
adapt to different kinds of situations.
Experience with SpiceJet: I joined
SpiceJet in January 2018 and it has been
a wonderful learning experience from
day one. SpiceJet has been moulding me
every single day towards perfection.
The airline has given me an opportunity
to achieve my goals and to dream for
bigger ones.
KETAN ASHOK
PARMAR
PORBANDAR
Internal appreciation: I
would like to appreciate the sincere efforts
put in by Ketan for taking responsibility
and chipping in with the rest of the team
for all necessary work including reports.
He is one of the highest contributors in
generating revenue for his department
as well as a calm and friendly worker. We
appreciate his initiative and efforts.
Experience with SpiceJet: It has been
a wonderful experience working with
SpiceJet since joining in February 2017.
I have learnt a lot day-by-day from my
seniors, who have always motivated me.
I am very thankful to my colleagues and
seniors for their constant support and faith
in me. It is a wonderful feeling to be part of
the best airline of India.
TASHI DOLMA
LEH
Internal appreciation: Tashi
has grown wonderfully well
as a professional within the organization
due to her hard work and passion for
the job. She is a good team player and
sociable person. An action-oriented
member of the team, she shows a high
level of dedication and sincerity while
performing her duties. She excels in
every situation that she finds herself in.
We are happy to have her with us as part
of the SpiceJet family.
Experience with SpiceJet: I am
always determined to give my best in
my work. I put my everything to fulfill
the utmost wishes of our passenger.
Everything isn't possible without my
reliable team and seniors — I am always
grateful to them.
171
NOVEMBER 2018

SPICEJET
INSIDER
FLIGHT BOOKINGS AT YOUR FINGERTIPS
SpiceJet’s popular mobile app offers never before convenience and speed for customers on-the-go
With SpiceJet’s new mobile
app, customers will find it
more convenient than ever
before to make and manage bookings,
check flight status, and receive
exclusive offers on their mobile devices.
The interface is so simple that even the
origin of journey helpfully gets autofilled
thanks to inbuilt geo-tagging.
The app also allows customers to
book or add exciting SpiceJet add-on
products such as choosing premium
SpiceMAX seats and in-flight meals.
Customers can also pre-book excess
baggage at discounted rates through
this app.
The payment gateway of the app
offers a variety of options like Quickpay,
credit card, debit card and Internet
banking. The Quickpay option ensures
instant booking with just a single click.
You can download the official
SpiceJet app from Google Playstore
and App Store.
Spice First Check-in
SpiceJet has raised the
bar of customer comfort
and convenience with the
effective integration of
technology into its services.
In a first of its kind initiative
by any airline in the country,
the carrier has launched
Spice First Check-In. This
enables customers to get
their boarding pass on their
smartphones at the click of
a button. The service will
be initially introduced at
Hyderabad as a pilot project.
The airline which has
set a new benchmark in
the country by launching a
slew of customer-friendly
and innovative products
and services has effectively
incorporated Near Field
Communication (NFC)
and Beacon technologies
with its mobile application.
This enables customers
who have booked tickets
through the SpiceJet mobile
app to receive boarding
passes directly on their
smartphones. Customers
will thus be relieved from
standing in long queues
thus further enhancing their
travel experience.
STEP: 1
The main
menu screen
offers four
options. To
book a flight,
select Flight
Booking
172
NOVEMBER 2018

SPICEJET
INSIDER
ENJOY EXCLUSIVE OFFERS
With Spicejet’s hot new mobile app, one can not only book flight tickets on the go, prebook
spice add-ons, check flight status and manage one’s bookings, but also get access to
exclusive discounts. Book through the mobile app and get up to 20% discount
on flight tickets.
STEP: 2
Choose the required field. Fill in
the details and click on the Search
Flights options
STEP: 3
Flights options according to date of
travel are displayed. The fare details
are at the bottom
STEP: 4
On selection of the button, the
detailed fare sumary is displayed
STEP: 5
Once the required flight option
has been selected, fill in your
contact details
STEP: 6
Fliers can choose numerous add-on
options that will make the journey
hassle-free
173
NOVEMBER 2018
STEP: 7
Customers can pay via Credit or
Debit card. QuickPay option saves
transaction time

SPICEJET
INSIDER
THE MID-AIR MENU
SpiceJet’s `pre-booking only’
menu offers Continental, Thai, Chinese, Italian
and Indian options
BREAKFAST
MASALA OMELETTE
WITH GRILLED CHICKEN
SAUSAGES & HASH BROWN
Beaten eggs fried to perfection
and sprinkled with chosen spices
accompanied by scrumptious
addition of grilled sausages and a
portion of hash brown.
VEGETABLE UPMA WITH
SAMBAR, MEDU VADA &
STEAMED IDLI ALONG WITH
COCONUT CHUTNEY
Enjoy South Indian savoury upma
mixed with a colourful selection
of vegetables accompanied by
golden fried medu vada and idli
steamed to perfection and fresh
coconut dip.
SNACKS
CHILLI CHICKEN
WITH VEGETABLE
FRIED RICE
Scrumptipus chunks of
boneless chicken fried
with chili and spices with a
hearty portion of fried rice.
o
o
o
CHILLI PANEER WITH
VEGETABLE FRIED RICE
Fresh lumps of
cottage cheese
marinated with
chilli sauce, soya
sauce and pepper
powder paired
with delicious
fried rice.
LUNCH
o
CHICKEN METHI MALAI
WITH JEERA RICE & DAL
MAKHANI
Delicious chicken curried in
yoghurt and cream with added
flavours accompanied by jeera
rice and a buttery mix of dal
makhani.
PANEER METHI MALAI
WITH JEERA RICE & DAL
MAKHANI
Fresh cottage cheese curried in
yoghurt and cream with added
flavors accompanied by jeera rice
and a buttery mix of dal makhani.
174
NOVEMBER 2018
o
o
DINNER
CHICKEN TIKKA EGG
BIRYANI WITH MIRCH KA
SALAN
Long-grained rice flavored with
exotic spices, layered with
chicken and eggs along with
curried chili pepper on the side.
VEGETABLE
BIRYANI WITH
MIRCH KA SALAN
Long-grained rice
flavoured with exotic
spices and vegetables
accompanied by Mirch
ka Salan on the side.
SANDWICHES
o
CHICKEN
JUNGLEE IN
MARBLE BREAD
Chicken mixed
with green chutney
and sandwiched
between marble
bread slices.
CUCUMBER,
TOMATO & CHEESE
IN MULTIGRAIN
BREAD
Mixed vegetables and
cheese stuffed between
a healthy portion of
multigrain bread slices.
o
o
PRE-BOOK YOUR MEAL AND
SAVE UP TO 10%
o

SPICEJET
INSIDER
ADD-
SEAT SELECTION DOMESTIC INTERNATIONAL
SpiceMax Seats M 600/1000/-* M 1200 /-
Preferred Seats - on Boeing
Ahead of exit row window /aisle M 300/- M 450/-
Ahead of exit row middle M 250/- M 400/-
Behind exit row window /aisle M 200/- M 350/-
Behind exit row middle M 99/- M 150/-
Preferred seats Q400
Front half of cabin window /aisle M 250/- M 400/-
Rear half of cabin window / aisle M 150/- M 300/-
Know more
about
SpiceJet’s
innovative
products
and services
Seat + Meal Combo
Combo Price M 399/- M 499/-
PRE-BOOK EXCESS BAGGAGE
5 kgs Up to M 1975/- Up to M 2775/-
10 kgs Up to M 3950/- Up to M 5250/-
15 kgs Up to M 5925/- NA
20 kgs Up to M 7900/- NA
30 kgs Up to M 11850/- NA
PRIORITY CHECK-IN M 300/- M 400/-
Preferred Bag Out
1 Bag M 100/- NA
2 Bags M 200/- NA
3 Bags M 300/- NA
YOU 1 ST M 399/- M 499/- (Ex-India flights)
CARRY MORE ONBOARD (FREE ALLOWANCE 7 KG; BUY UP TO 5 KG MORE)
Pre-book M 250/- per kg M 450/- per kg
At Check-in M 400/- per kg As per current excess baggage rate
At boarding gate M 400/- per kg As per current excess baggage rate
MY FLEXI PLAN (EFFECTIVE FROM DECEMBER 21, 2017) M 1500/- M 1750/-
HAND BAGGAGE ONLY FARE - CHARGE AT AIRPORT
Fare type change fee if checking-in bag at airport
after purchasing HBO fare
Up to 15 kgs -
M 400/-
NA
SPICE CAKE M 750/- M 800/-
SPICE LOUNGE (Delhi, Hyderabad, Bengaluru, Kochi, M 750/- M 1400/-
Guwahati, Varanasi, Jaipur)
SPICE LOUNGE (Mumbai,Kolkata,Chennai) M 1000/- M 1400/-
VALUEPACK
a) Pay M 499/- and get a SpiceJet voucher worth M 1999/-
b) Pay M 999/- and get a SpiceJet voucher worth M 3999/-
*SPICEMAX SEATS OFFER SIGNIFICANTLY MORE LEGROOM, PLUS COMPLIMENTARY MEAL, PRIORITY CHECK-IN, PRIORITY BOARDING
(AT AEROBRIDGE GATES), AND PRIORITY BAGGAGE HANDLING. *BASIS AIRCRAFT TYPE/SECTOR **NA STANDS FOR ‘NOT AVAILABLE’
*THE ABOVE MENTIONED PRICES AND FEATURES ARE ACCURATE AS AT THE TIME OF MAGAZINE PRINTING, AND ARE SUBJECT TO
CHANGE WITHOUT PRIOR NOTICE
175
NOVEMBER 2018

SPICEJET
INSIDER
Boeing 737-800
Boeing 737-900ER
Boeing 737 MAX 8
Interior arrangement of Boeing 737 - 700
(149 Passengers)
Interior arrangement of Boeing 737 - 800 & Boeing 737 MAX 8
(189 Passengers)
Entry / Exit
Row 1 -26
Emergency Exit
Entry / Exit
Row 1 -32
Entry / Exit
Emergency Exit
Entry / Exit
Row 1 -20
BOEING 737-700
BOEING 737-800
BOEING 737-900 ER
BOEING 737 MAX 8
BOMBARDIER Q400
*
3
28
4
1
23
Passengers
(single class configuration)
149
189
212
189
78/90
6200 km
0.79 M
(840 km/h)
5,600 km
0.79 M
(840 km/h)
5000 km
0.79 M
(840 km/h)
6,500 km
0.79 M
(840 km/h)
Speed unit M denotes Mach Number; 1 Mach is equal to the speed of sound.
2000 km
666 km/h
*These numbers exclude wet lease aircraft.
BOEING 737-700
112 ft 7 in (34.3m)
117 ft 5 in (35.7m)
110 ft 4 in (33.6m)
41 ft 2 in (12.5m)
11 ft 7 in (3.53m)
BOEING 737-800 BOEING 737-900 ER BOEING 737 MAX 8
112 ft 7 in (34.3 m)
117 ft 10 in (35.92 m)
129 ft 6 in (39.5 m)
40 ft 10 in (12.45 m)
11 ft 7 in (3.53 m)
BOMBARDIER Q400
93 ft 3 in (28.42m)
107 ft 9 in (32.83m)
24 ft 4 in (8.34m)
8 ft 2 in (2.49m)
The above mentioned descriptions are accurate at the time of magazine printing.

Kabul
Srinagar
Leh
Jammu
Dharamshala
Adampur
Amritsar
Dehradun
Dubai
Jaisalmer
Jodhpur
Delhi
Jaipur
Kishangarh Kanpur Gorakhpur
Varanasi Patna
Bagdogra
Pakyong
Guwahati
Silchar
Dibrugarh
Udaipur
Dhaka
Muscat
Kandla
Ahmedabad
Jabalpur
Kolkata
Porbandar Surat
Shirdi
Mumbai
BAY OF BENGAL
Pune
Visakhapatnam
ARABIAN SEA
Hyderabad
Rajahmundry
Vijayawada
Goa
Hubli
Tirupati
LAKSHADWEEP
(INDIA)
Mangalore Bengaluru
Chennai
Kozhikode
Coimbatore
Pondicherry
Kochi
Madurai
Port Blair
ANDAMAN AND NICOBAR ISLANDS
(INDIA)
Thiruvananthapuram
Tuticorin
Colombo
Male
INDIAN OCEAN
Domestics India connects with SpiceJet.
International
New Routes
DEL-HKG from 22nd November, 2018.
Flight schedules are subject to regulatory approvals and
change. Map not to scale, graphic representation only.
Content as on 25th October, 2018
Routemap
Bangkok
Hong Kong

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