1. Winners with designer Ken Ferns
(in black) at the Fashion Show
www.sakaaltimes.com
I
t was a big day for the talented trio comprising
Tushar Verma, Mehak Madan and Minal Sher.
Their hardwork and effort had paid off on the
runway. Their winning collection Samsara, was
inspired by ancient Indian tales — the Pura-
nas and revolved around three main stages of life
namely, creation, preservation and destruction.
Samsara
“The collection is constructed in various cuts
and blends of Chanderi which is the core fabric
of the collection. It is supplemented with a blend
of heavyweight fabrics like Khadi. Chanderi be-
ing a translucent fabric, signifies the transparen-
cy that one should have while introspecting,” says
Tushar Verma.
“The passion to create something pristine, the
courage to be limitless and take a leap, and the in-
stinct to be ignorant which leads to the phase of
transformation, forms the eternal cycle of tran-
scendence. Stumbling upon these, we realised that
we had to look no further. Introspection brought
us closer to our inspiration,” says Mehak Madan.
“It was a great experience working on the col-
lection which has such a deep meaning to it and a
strong concept which relates to the people,”adds
Minal Sher.
Forecastingfashiontrends
Tushar believes that fashion is limitless.
“There are new editions everytime, and as history
repeats itself, the trends too get repeated, but with
a twist. Fashion is an industry which is growing
by the day. In future, fashion will be more sustain-
able,” he says.
On the other hand, Mehak feels, “Fashion to-
day is very dynamic. One day you’re in and the
next day you are out. To survive in this dynamic
world, it’s very important to be experimental and
explorative. Innovation with simple silhouettes is
ever green and always welcomed.”
“I see the fashion world becoming more aware
of their actions and how these affect the environ-
ment and the people. So for me, as an Indian de-
signer, the revival of a handloom craft and mak-
ing something different or unique out of it, is im-
portant. My prediction about the future fashion is
that smart, simple and crisp designs with a lot of
detailing work will rule,” adds Minal.
Futureplans
“At the moment, I am considering working un-
der someone from the industry and gaining ex-
perience and knowledge about how the industry
functions,” says Mehak.
“I aspire to do something big and make a dif-
ference in the fashion industry. I wish to continue
working hard which will benefit me and eventual-
ly create an impact in the fashion industry,” says
Minal.
“Yes, I am planning to work for around two
years and after that, if possible, will go for my
Masters. But, at the end of the day, I want to
launch my own label,” signs off Tushar.
MY STYLE IS A LOT
LIKE PIKU: DEEPIKA
PADUKONE
A
ctress Deepika Padukone, who is
gearing up for her upcoming film
Piku with Bollywood megastar Am-
itabh Bachchan and Irrfan Khan, says
her personal style is a lot like her titu-
lar character Piku’s.
“I’m happy to leave the profession-
als to do my hair, makeup and styl-
ing — this is required of me in my
profession and they do a great job of
it. However, personally, my style is
a lot like Piku – very flowy, breezy,
functional and comfortable,” the
29-year-old actress told IANS.
Speaking about her charac-
ter’s style in the film, Deepi-
ka added, “I think Piku tries to
keep her look stylish and func-
tional at the same time. She be-
lieves in looking presentable,
stylish and at the same time
be comfortable at work. The
style in the film is also like
that – Piku works during the
day, runs the house and also
takes care of her father.”
With a tag line ‘Motion
Se Hi Emotion’, the film
promises to take the au-
dience on an emotion-
al road trip. Written by
Juhi Chaturvedi, Piku is
slated to release on May
8. IANS
M
aharshi Karve
Stree Shikshan
Samstha’s School
of Fashion Tech-
nology is a pioneer
in ‘Green Initiative
in Fashion’ and has always
considered Environmental
and Social Sustainability
as key focus areas. SOFT’s
Fashion Show which was
held on April 28 at Fort
Jadhavgarh proved to be a
vibrant mix of tradition and
modernity.
Twenty-four internationally
acclaimed models including Par-
vathy Omankuttan, Candice Pinto
and Sucheta Sharma were part of
the fashion show directed by Vah-
biz Mehta. One hundred and sixty
outfits created by the students of
SOFT were showcased through 16
sequences whose themes revolved
around the concepts of “Maharash-
tra Maaza” and “Eco Luxury.”
Fashion collections designed
by the students won accolades and
awards at the Fashion Show.
The students of the Bachelor of
Design Course won the Mentor’s
Award for their ‘Blame the Bloom’
collection, Best Collection Award
for their ‘Golden Edge’ collection
and their ‘Shirtism’ collection won
the Most Commercially Viable Col-
lection Award.
Eminent fashion gurus from In-
dia and around the world judged the
students for their fashion sensibil-
ities. The jury comprised some of
the top names in the fashion indus-
try like fashion designer, Hemang
Agrawal and Ken Ferns to name
a few. Industry experts from Birla
Cellulose, Wool Research Associ-
ation, Khadi & Village Industries
Commission and Krishna Digital
Printers were also present to boost
the morale of the students.
Tushar Verma working on
the collection in the garment
construction lab
Minal Sher poses with the
collection, Samsara
Mehak Madan is captured sketching
Theworldontherunway
Symbiosis Institute
of Design had their
annual grad show
recently.
Rajlaxmi Arora
chats up the
winners from the
Fashion Design
department to
know more
about their
winning
collection,
Samsara
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sequence
experience working on the col-
such a deep meaning to it and a
ch relates to the people,”adds
ashiontrends
at fashion is limitless.
ons everytime, and as history
ds too get repeated, but with
ndustry which is growing
ashion will be more sustain-
ehak feels, “Fashion to-
ne day you’re in and the
urvive in this dynamic
to be experimental and
th simple silhouettes is
lcomed.”
becoming more aware
hese affect the environ-
me, as an Indian de-
oom craft and mak-
nique out of it, is im-
the future fashion is
esigns with a lot of
Minal.
ring working un-
d gaining ex-
the industry
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ff on the
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en-
M
y work doesn’t end at
cooking in the kitchen.
After work, I study the
trends in the markets, if
new guests are coming,
how do we connect with
them and so on,” says Chef Tarun Ku-
mar Gupta, Head Chef of Pride Hotel,
who has been in the hospitality indus-
try for the last 18 years. Gupta believes
that one has to be updated on the latest
trends in the industry. On his part, he
makes it a point to research on the inter-
net.
Gupta is introducing new cuisines and
new styles in Pride Hotel. “We are introduc-
ing new types of cuisine. At present, Leb-
anese food is in demand, so we have intro-
duced a few new dishes,” he says when we
meet him at their coffee shop.
They are also getting new equipment so
that they can cater to their clients better. “We
are getting Shorma machine, stone griller, robo-
cop,” he lists the new gadgets.
Presentation is an important aspect in the
food industry because the eye appeal is very im-
portant. “People first eat with their eyes and
then taste the food,” Gupta points out, adding
that he gives great importance to presentation.
The Pride Hotel is now planning a mango fes-
tival. Gupta says that food festivals are planned
according to seasons.
“We make a yearly calender -- cold dishes
for summer and hot grub during monsoon,” he
says. But the catch is in going beyond the regular
dishes. “Let’s take the example of the mango fes-
tival. Along with the regular mango dishes, we
have to offer our patrons something new, so we
think and design the menu accordingly,” he adds.
The chef also points out that people have be-
come health conscious today and therefore pre-
fer Lebanese and other Mediterranean cuisines.
“While making Indian food, we use the temper-
ing of olive oil because it is healthy. We don’t go
overboard with our spices and their quantity is
such that the customers can take. It’s a common
notion that Indian cuisine is spicy and heavy. We
are working on changing that too.”
InnovationandpresentationareimportantTarun Kumar Gupta, Head Chef, Pride Hotel tells Debarati Palit Singh that
Mediterranean, especially Lebanese cuisine is pretty popular in Pune as foodies
have become health-conscious
INGREDIENTS
? Chickpeas... 1 cup
? Chopped onion ...½ cup
? Chopped fresh mint... 2 tbsp
? Fresh parsley...2 tbsp
? Chopped fresh cilantro... 2 tbsp
? Garlic cloves ...4 pcs
? Roasted cumin.. 1 tbsp
? Vegetable oil for frying
? Salt... 1 tsp (As per taste )
? Chopped Green Pepper... ½ cup
? Pita Bread
For Salad
? Julienne Onion
? Julienne Three Peppers
? Julienne Beetroot
? Julienne Lettuce
? Tahina Sauce
FALAFEL
METHOD
? Put the chickpeas in a large bowl and add enough cold water to
cover them by at least 2 inches. Let it soak for 2 hours. Drain them.
Alternatively, you can use canned chickpeas, drained.
? Place the drained, uncooked chickpeas and the onions in the
bowl of a food processor fitted with a steel blade. Add the parsley,
cilantro, salt, hot pepper, garlic, and cumin seeds. Process until
blended but not pureed.
? Make a small ball which no longer sticks to your hands. Form
the chickpea mixture into various small balls. Refrigerate covered
for several hours.
? Heat 3tbsp of oil to 275 degrees in a deep pot or wok and fry
1 ball to test. Then fry about 6 balls at once for a few minutes on
each side, or until golden brown. Drain on paper towels.
? Stuff half of the pita bread with these falafel balls and the salad
ingredients (chopped tomatoes, onion, green pepper, and pickled
turnips). Drizzle with Tahina (a thick paste made from ground
sesame seeds). — TARUN KUMAR GUPTA
AYESHA’S POP-UP
@ TERTTULIA
Terttulia, South Main Road,
Koregaon Park
A
yesha Rajwade, a city based accessory de-
signer is showcasing her Tribal Summer
Collection, Be-Jeweled at Terttulia today
(May 1), between 12 noon and 9 pm. This sea-
son the label has gone wild with Mix and Match
Metals, Feathers & Tassels. There is also sale,
up to 50 percent off, on the latest collection of
earrings and neck pieces. The statement neck-
laces, funky aesthetic earrings and bold cuffs
will add the much needed style quotient to any
outfit, all designed to be timeless creations.
Teaming up with Terttuila for a Pop Up is
also a day of Eat, Love & Accessorize! Your
Fashion Friday couldn’t get better than this!
FRIDAYMAY1,2015
FASHIONIFOODIFUN
IN STYLE
Pics: Sanket Wankhade
Pics: Parag Jadhav
Falafel with Pita Bread