Spunky indian-july-2019

SPUNKY
INDIAN
JULY 2019
SULTRY
SHIKHA
No one can ever
pin one down!
TRAVEL
Where East
Meets West
ART
An
Illustrious
Illustrator:
Alicia
Souza
D e l i v e r i n g a d e l e c t a b l e s l i c e o f I n d i a t o t h e w o r l d

E d i t o r ' s L e t t e r
The summer calls for the vacation and some amazing
delicacies. Generally, people prefer hitting the shores
during winter but Goa is beautiful even in monsoons.
Don't worry, we have covered a celetial stay in Goa. Do
check that out! Not very far from Goa, Karnataka is such a
place whose food and culture has got its own character.
It's full of colors and spices. We have explored Karnataka
cuisine in a thorough manner.
The July issue introduces some incredible people. Shikha
Talsania graces our cover. She openly speaks about her
career and body shaming. Alicia Souza, the illustrationist
shares her story on building up her own personal brand.
And last, but not the least, a projection on the recent
book release of Thus She Spake conducted by All Ladies
League, Bangalore.

01
05
09
13
18
22
28
34
35
Karnataka Cuisine: A
Delightful Platter
India's First Premium
Cruise Liner Karnika by
Jalesh Cruises is All Set
to Sail
Sultry Shikha
Where East Meets West
An Illustrious
Illustrator — Alicia
Souza
100% Natural Fabric and
Indian Soul, Millennial
Indians are Aware of
their Planet and
Heritage
Celebrating Creative
Mythology: Book Launch-
Thus She Spake, All
Ladies League Event,
Lahe Lahe, Bangalore
Banani Vista Event
Highlights
Recipe: Marigold and
Mixed Sprouts Salad
ON THE COVER
Shikha Talsania,
daughter of Tiku
Talsania, says
“I take all possible
measures to keep with a
healthy and fit regime.”,
adds Shikha.
C o n t e n t
CREATIVITY
Self-taught illustrator and
now a super successful
entrepreneur, Alicia
Souza is a well-known
name among the art and
social media community.
RECIPE
Get Vibrant this summer
with the mesmerizing
colours and flavours of
Marigold and Mixed
Sprouts Salad.
EVENTS
Celebrating Creative
Mythology: Book Launch-
Thus She Spake, All
Ladies League Event,

I SSUE 08 • SEPTEMBER 2021 • $5. 99
Karnataka Cuisine:
A Delightful Platter
R A S H M I G O P A L R A O
Visiting India can be an experience quite like none other. One of the main reasons for
this is the sheer diversity that is omnipresent in the country in the form of its climate,
religion, culture, geographical features and of course its people. A kaleidoscope of such
factors influence the cuisine of each region and it goes without saying that variety is
indeed the second name of Indian cuisine.
0 1 | S P U N K Y I N D I A N

Each state has its own unique features resulting
in a wide range of soil types, climatic
conditions and agricultural produces that
ultimately shape the cuisine of each place.
The type of food available is also determined
by the presence of distinct ethnic groups,
religious practices and historical events that
might have occurred in the region.
Just like the rest of India, Karnataka too offers
quite literally a huge ‘spread’ when it comes to
food. Given that it is the seventh largest state
in terms of size, Karnataka offers a medley of
gastronomical delights as you travel from one
part of the state to the other. While rice and
ragi are a staple in the capital and the
southern part of the state, the coastal areas are
famous for their sea food. The cuisine of the
northern part of the state is dominated by the
use of jowar, red chillies and groundnuts
considering the arid climate of the region.
Read on for more details.
Bayaluseeme (the plains)
Also referred to as the old Mysuru region,
this part of the state includes the territories
of Bangalore, Mysore, Kolar, Tumkur,
Mandya and Hassan. Given that most of the
region is watered by the river Cauvery, the
cultivation and hence consumption of ragi
(finger millet) and rice is popular here. Ragi
is consumed in the form of "ragi mudde" aka
ragi balls that is eaten with vegetable laden
sambhar. Rice, rasam and leafy green
vegetables are also staples of the region.
Snacks like 'akki roti' and 'ragi roti' made
from rice and ragi flour respectively are
commonly had in this part of the state apart
from traditional sweets like the Mysore pak
(made from milk and gram flour) and
'holige/obbatu' (made from refined flour
and stuffed with either coconut and jaggery
or lentils). Mysore masala dosa and Bisibele
bath (rice cooked with lentils and vegetables
in a tangy gravy akin to sambhar) are yet
other famous dishes of the region.

‘Avarekai’ rasam, sambhar and avarekai akki
roti are favourites during the season of the
hyacinth bean which is normally relished
during the months of December to
February.
Coorg and the hills
The quaint hill station of Coorg close to
Mysore is also known for its unique food
and cooking styles. Arguably the most
famous dish of the hills station is “pandi” or
pork curry which is an almost signature dish
of the Kodavas. A region where yams,
bamboo and jackfruits grow extensively, the
cuisine of the Kodavas is dominated by the
large use of rice that is had in the form of
steamed ‘puttus’, also called the
‘Kadambuttu’ (ball-shaped puttus). Since the
region is landlocked, local flavours and the
liberal use of native ingredients is dominant
in their preparations. ‘Kachampuli’, which is
their distinctive souring agent akin to
tamarind is a prominent ingredient in most
of their dishes. It is extracted from the ripe
fruits of the ‘Kodambuli’ tree.
The region of South canara is renowned for
its delectable cuisine. The area includes the
regions of Mangalore, Udupi and Kundapur,
with each of them having their own
specialities. Udupi cuisine needs no
introduction and is famous world over.
Characterized by the rich use of fresh
coconut and local produce like colacasia
leaves, ‘gulla’ (spherical green brinjal) and
turmeric leaves, the region is famous for its
‘neer dosa’, ‘golli bajji’, pathrode’ and
‘kadabu’ all of which are drizzled in coconut
oil. Summers are meant for jackfruits and
mangoes which are used in several seasonal
dishes like mango ‘palya’, payasam and
jackfruit ‘mulka’. Most of the dishes are
vegetarian and extremely flavourful.
The Kundapur region is more famous for its
non-vegetarian fare like chicken curry and
gravy. Mangalorean cuisine has a distinct
coastal influence and is famous for its sea
food like fish and ‘Kori gassi’.
South Canara

Summers are meant for jackfruits and mangoes which
are used in several seasonal dishes like mango
‘palya’, payasam and jackfruit ‘mulka’.
If you are game to sample dishes which have elevated spice levels head over to districts of
Dharwad, Haveri, Belagavi, Bagalkote, Bidar and Ballari. This geographical area is
characterized by high temperatures and the dry, arid environment is conducive for the
cultivation of the famous “Byadgi” chillies, peanuts, cotton and jowar. The use of coconuts
is minimal here and the staple food of the people is ‘jowar’ rotis that are high in protein.
Raw vegetables, salads and spice powders made from sesame seeds, groundnuts and nigella
seeds are a key component of North Karnataka meals. "Ennegayi' which is a highly popular
brinjal curry, 'Girmit' (known as Karnataka Bhel) as well as 'Nargis manddaki' which is
puffed rice spiced up with garlic, green chillies and onions are some of the popular dishes
of this region.
North Karnataka

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Sultry
Shikha
H E E R K O T H A R I
Introduction
Aren’t we absolutely gripped by the lucrative vices of content that flows
in from a number of arenas? Some of us adapt our lives by the whims
of all the content that plagues our routine. It might interest one to learn
that glamour imparted in the content pretty much steers the life of
many around us. We are so consumed by the way we are ‘supposed’ to
look on the outside, and unknowingly damage our sentiments on the
inside to keep up with the cover trends of some leading magazine.
‘Body shaming’ has always been around for a while now, but
celebrities and individuals alike are now awakening from their deep
slumber and taking measures to arrest this social evil. Perhaps it is
time for us to accede the fact that we are born in a certain way for a
certain reason, and our destiny doesn’t rely on our looks but rests on
our ability to shine on!

Shikha Talsania, daughter of Tiku Talsania has
been a victim of body shaming. Even today if
she is asked about the same, she confidently
replies that it is something that she is born
with, and is not ashamed of the weight at all.
“I take all possible measures to keep with a
healthy and fit regime.”, adds Shikha. It might
interest one to learn that she is infact more
active and about that most people around her.
“It isn’t about being fat or unattractive for me,
but it is simply about the quality of the work
that I invest in.”
Turning Tables
Shikha unfailingly empowers her performances with a
dint of passion and hard work to make her presence felt.
“I am indeed very selective of my role.”, adds Shikha.
This in turn makes it easier for her to absorb herself in
the character more willingly and heighten the glory of
her performance. However, one cannot overlook her
passion to take up to more challenging roles with each
passing time.
Perspective
‘Body shaming’ has
always been around for a
while now, but celebrities
and individuals alike are
now awakening from their
deep slumber and taking
measures to arrest this
social evil.
As an actor, Shikha has evolved with time, just as the
industry has! She is rather fortunate to tune into times
that appreciates films that are more it; and out of the
box. We may have heard this from a lot of actors and
filmmakers but once again Shikha adds, rather
convincingly stating, “Audiences pretty much deter from
content that sounds like the ‘regular run off the mill’.

They are looking at something fresh and
strapping all the same. Yes indeed, the
content must be relatable. The silver
screen could be limiting, but efforts are
being made to push barriers and come
up with content that is relatable and
fresh all the same.” ‘Veere Di Wedding’
for instance has taken a serious
departure from a chick flick and the
typical love triangle. It has emerged as a
film that graciously applauds the
strength of women and celebrates bonds
that strengthens one another. The
movie is completed with urbane
flavours, which couldn’t have gone
down well with rural counterparts. But
most importantly the plot is bereft of
fluff and is absolutely relatable.
“Honesty lures audiences from
unexpected pockets, and makes them
rave at a well-written plot.”
Medium Note
It is exhilarating to see the responses while
you’re right there. Also the avenue is again
opening up to more content that is
experimental, and the crowds witnessed,
swell with every passing performance.”
Inspite of the
upward trend of the
digital platform, the
medium
that I will
most certainly relate
to is theatre.
As for Shikha, if you ask her what is the
medium she is best at, she promptly
replies, “I am best at my acting, hence
the medium honestly makes no
difference to me. If the plot has
potential, and I am certain that I can do
justice to the part I play. I am more than
happy to take to the same and give it my
all.”
According to Shikha, who has been
actively involved in theatre and films,
states that the digital platform is fast
gaining requisite fame in directions that
one cannot quite conceive. She also adds,
“Inspite of the upward trend of the digital
platform, the medium that I will most
certainly relate to is theatre.
Experiences Count
Shikha has always yearned to be part of
the entertainment industry. Even as a
teenager she has participated in many
college plays and acts delivering her best
on stage.

Typically, Shikha understands the nuances of how the entertainment industry works
from the very crux. Her burning desire to work in a Deepa Mehta film, earned her a
role in the movie based on Salman Rushdie’s novel ‘Midnight’s Children’. ‘Wake up
Sid’ earned her the name she required. ‘Veere di Wedding’ got her right out there!
Today, Shikha is working on a number of projects, but prefers remaining tight-lipped
about the same.
She has worked as an assistant director, and has also co-directed a number of plays. She
has been line manager and manager before she took to her metier. She has world behind
the scenes for a number well-acclaimed TV shows that included the likes of ‘Pati Patni or
Who’ ‘Indian Idol 3’, and two seasons of ‘Jhalak Dikhla ja’. She has co-directed plays like
‘Dekh Behen’, and has played an important part in ‘Internal Affairs’.
Her burning desire to work in a Deepa Mehta film,
earned her a role in the movie based on Salman
Rushdie’s novel ‘Midnight’s Children’. ‘Wake up Sid’
earned her the name she required. ‘Veere di Wedding’
got her right out there!
As we wrapped the
interview, we learn just a
few very important
things from Shikha. The
most important being,
that no one can ever pin
one down! The sheer
ability to perform and
giving your best shot at
what you do best earns
you a name; despite of
how you look! Also it is
necessary to understand
your profession from the
very crux to be at the top
of the game.
End Note

Where East Meets West
R A T H I N A S A N K A R I

I stood looking at the vast expanse of the endless rough sea. I had decided to evade
the touristy crowd of North Goa by staying in Azaya Beach resort in Benaulim,
Salcette. A brief talk with the executive chef Swatantra Gautam regarding the food
served at Blue Iris, a Goan shack style restaurant got me intrigued about Goan
cuisine.
At Goa - the capital of the Portuguese Estado da India, the New World products
brought by the Portuguese assimilated with the local ingredients to produce dishes
that are today revered throughout the world. In the 15th century, the Portuguese set
sails to find a direct sea route to India. They wanted to capture the lucrative spice
trade as by then the cost of black pepper had sky rocketed and was termed black gold.
When the Portuguese landed in the Malabar Coast of Southern India they brought
with them many products from the New World which were unknown and unheard of
in India.

I was keen to understand the Goan spice trail with Portuguese influences hence
headed to the Sahakari Spice plantation in Ponda, Goa. Green bunches of pepper
that is so generously used to dress and preserve meat hung to its creepers. The
wonder spice cinnamon which is sprinkled in your breakfast porridge, hot chocolate
and added to biryani, pulao, and curries is peeled from the bark of the trees. Marco
Polo is told to have noted the growth of cinnamon in the erstwhile, Pandya
kingdom whose capital was Madurai during his travel to India. Tamil Sangam
Literature has references to the dried flower head or clove, a meat spice as early as
in the third and sixth centuries. It is told in the early colonial times that cloves and
cinnamon were the few ingredients used for making burnt wine. The aromatic spice
cardamom or elaichi which finds mention in the Manasollasa written in the 12th
century and is used to flavour kheer and other sweets is the third costliest spice in
the world.
The wonder
spice
cinnamon
which is
sprinkled in
your
breakfast
porridge, hot
chocolate
and added
to biryani,
pulao, and
curries is
peeled from
the bark of
the trees.
In his book, “ A historical dictionary of Indian Food”, the late K. T. Achaya says, The
Carriera da India was established for the regular export of spices to Portugal, and one
shipment alone consisted of 1500 tonnes of pepper, 28 tonnes of ginger, 8 tonnes of
cinnamon and 7 tonnes of cloves, the value of which must have been astronomical in
Europe.

After getting a run down of the large variety of spices cultivated in India which was the
primary reason that brought the Europeans to India, I was curious to understand the
marriage of Indian spices with the goods brought by the Portuguese to India. While I
knew that the Portuguese were the first to introduce baked goods in India like the poi,
pao, katro pav, and kakon, I wanted to understand their influence in rest of Goa’s
culinary space.
My guide at the plantation tells me cashew or caju as the Portuguese and Indians call
this Brazilian fruit is said to have been introduced in Goa to avoid soil erosion. Today,
this major cash crop is used to prepare the locally distilled strong drink called feni
which obtained the Geographical Indication status to the state in 2009. Surprisingly the
chili which today is an important ingredient of the Indian cuisine was unheard of till
the Portuguese arrived in India. Until then pepper lent the much-required pungency to
Indian dishes.
The chili traveled from the New World to India after the voyages of Columbus and
Vasco da Gama. Today about 18 different varieties of chilies are cultivated in India.
Vegetables and fruits like potato, tomato, pineapple, chikoo, guava, groundnuts,
tapioca, and corn crossed the oceans from the New World and entered India. Olive
oil, olives, cod fish, wine, vinegar, and cheese traveled from Portugal to India. Over
the years these ingredients are liberally used by Goans and the confluence of Arab,
Portuguese, Brazilian and African cultures has resulted in the Goan Christian cuisine.
Surprisingly the chili which today is an
important ingredient of the Indian cuisine was
unheard of till the Portuguese arrived in India.
The chili traveled from the New World to India
after the voyages of Columbus and Vasco da
Gama. Today about 18 different varieties of
chilies are cultivated in India.
That night I enjoyed a lavish dinner of Goan delicacies at Azaya Beach Resort whipped
by chef Swatantra Gautam. The fiery Goan fish curry with locally grown kokum and a
generous helping of coconut milk was prepared with a dash of Portuguese influence -
vinegar and chilies.

It was the perfect accompaniment for the locally grown red rice. The green curry -
chicken cafreal which probably came with the African soldiers who came with the
Portuguese was moped with the poi. The striking red crab xec xec prepared with Goan
chili, black gold or pepper along with other ingredients was a little tedious to eat but
nevertheless lip-smacking. I was full and didn’t have the appetite for the highly tempting
and iconic Goan dishes balchao and carne de vinha d'alhos which was introduced by the
Portuguese and underwent a transformation in Goa. I finished my heavy dinner with a
portion of the famed multi-layered dessert - bebinca that would not have been possible
if the Portuguese hadn’t introduced baking in India. I looked at my table. Without
having left my country I had got to experience a fusion where East meets West and the
medley is a perfect symphony of flavours.
Goa not just
satiates you with
its landscape, it
introduces you to
a culture, unlike
others. The
thought of a
laidback
lifestyle, fresh
sea food, and
some delicious
dishes has got
me thinking. I am
already planning
my next trip to
Goa.

An Illustrious
Illustrator—
Alicia Souza

If you have watched the acclaimed film ‘Taare
Zameen Par’, you will remember the scene in which
the little boy Ishaan’s father asks his art teacher what’s
the point of the boy being a great artist? Indian society
has always had such stereotypes that youngsters
should only focus on academics since art doesn’t
make for a lucrative career. Beliefs like this have
probably forced many talented artists to pursue
careers that don’t interest them much.
But this young lady, who is a fabulous illustrator and
doodler, has turned her talent into a full-time
profession and proved that art can indeed be a great
career. Self-taught illustrator and now a super
successful entrepreneur, Alicia Souza is a well-
known name among the art and social media
community. Born and brought up in Abu Dhabi,
Alicia studied Communication Design in Melbourne
and later moved to Bengaluru to work for Chumbak.
A year later, she started freelancing and today,
through her Instagram and Facebook pages and a
great website - www.aliciasouza.com, she sells a range
of quirky artistic stuff like coffee mugs, stationery,
apparels, accessories, phone covers etc.
With over 213k followers on Instagram and 141k
followers on Facebook, she is also invited to speak at
many popular events (like ComicCon). In an
interview, the effervescent and bubbly Alicia speaks
about her love for art and what made her tread on the
path less taken.
With over 213k
followers on
Instagram
and 141k
followers on
Facebook, she
is also invited
to speak at
many popular
events (like
ComicCon).

Were you always fascinated by
illustrations and art?
Alicia Souza: I was! But then I was also
fascinated by a lot of things so I find it
hard to say that illustrations were my
favourite thing as a kid. I remember
being enthralled by images in specific
books and it’s so funny because they
were always cartoon-ish, which is the
style I draw in.
How hard was it to convince your
family to take up art considering
the importance given to
academics and marks in our
society?
Alicia Souza: My folks were the most
supportive and honestly, if they even
had a twinge of doubt in me
considering the field, I would have
backed off because I was so unsure
when I was starting out. My dad, in
particular, always told us to pick a
career that we loved, mostly because I
think he disliked his a lot. I remember
being worried about me though
because I was a relatively good student
and was wondering if design (which is
what I studied) was a good choice,
when I had many more options.
Is it hard to pursue art (or any
creative field) full-time on your
own?
Alicia Souza: Freelancing in any creative
field is hard initially. It can take time to
learn how to execute briefs, while not
selling your soul and also paying the
rent.
What are some of the challenges
of your job?
Alicia Souza: I guess everyone’s
challenges are a bit different but I had a
rather hard time valuing my work. The
fact that I had bills to pay made it easier
but it’s a big challenge to many artists.
Especially when you love what you do,
it’s hard to value it with a number.

What do you love the most about it?
Alicia Souza: Being able to draw for a
living, draw for a hobby and draw as a
means of expression.
Tell us about some of the interesting
projects you are working on at the
moment.
Alicia Souza: I just worked on a big project
but I cannot talk about it till it’s launched.
Another fun thing I worked on recently was
interactive kids book called ‘Kahaani
Puraani’. I also have a list of many interesting
products for my store that I have been
working on.
Who are your inspirations?
Alicia Souza: Everyone and everything
around me.
Which of your works are the closest
to your heart?
Alicia Souza: None. I don’t think I have
ever had a favourite piece of mine.
What do you do in your free time?
Alicia Souza: I have a bit too many
interests so I don't remember the last time I
had free time. A lot of my time is spent
drawing for work or incidents that I itch to
draw. I also cook, bake, sew, write letters
and try to keep fit while maintaining a
healthy social life.
Do you have any tips for budding
illustrators and artists?
Alicia Souza: Be diligent, work hard, be
humble and get a good night’s sleep.
Through her
Instagram and
Facebook pages
and a great
website -
www.aliciasouza.
com, Alicia sells
a range of quirky
artistic stuff like
coffee mugs,
stationery,
apparels,
accessories,
phone covers etc.
Be diligent, work
hard, be humble
and get a good
night’s sleep.

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are Aware of their
Planet and Heritage

Our generation today is obsessed with
the concept of ‘fast’, regardless if it’s
information, connectivity or food.
Fashion too has been relegated to this
fast process wherein consumers do not
really pay attention to the finer details of
what goes into making clothes worn by
them – whether they have been created
with materials that are harmful or toxic
to their health and surroundings. Earlier,
fabrics that were used to create garments
were made from natural fibers of cotton,
wool, silk, and jute. However, over time,
to cater to the need of masses, these
natural fibers have blended with other
synthetic material for mass production
and cost-effectiveness giving rise to
‘fast fashion’.
With technological advancements in every
sector, millennials have been posed with
innumerable choices and access to apparel in-
store and the online marketplace. Modern day
customers with disposable incomes are
habituated to shop without giving a thought to
the harmful effects that their choices have. Faster
manufacturing cycles and increase in demand
for garments have led brands to acquire cheaper,
synthetic alternatives, instead of natural fibers
such as cotton, silk, and wool that are chemical-
free. To deliver garments at the earliest and at an
aggressively low price, brands opt for dyes that
are chemically treated and hazardous bleaches.
To cater to this wave of conscious purchases, a
trusted brand like ITC Wills Lifestyle, now
known simply as WLS, has made the paradigm
shift to 100% natural fibers. WLS breaks ground
as the first mainstream Indian apparel brand to
embark on a journey of the unhurried art of
storytelling and going back to nature.
Earlier, fabrics that were
used to create garments
were made from natural
fibers of cotton, wool,
silk, and jute.
Faster manufacturing
cycles and increase in
demand for garments have
led brands to acquire
cheaper, synthetic
alternatives, instead of
natural fibers such as
cotton, silk, and wool that
are chemical-free.

By building on the brand’s promise
of purity, quality, and
craftsmanship, WLS will now offer
authentic and real apparel which is
built with 100% natural fiber. All
garments starting from Spring
Summer ’19 will be made of cotton,
linen, silk or wool fibers.
As millennials are now moving up
the ladder at work, daily office-
appropriate apparel veers towards
somber colors, sharper fabrics, and
formal silhouettes. In a typical day
of an office goer’s life, not much
thought is put into what one wears
to work. Wearing ethnic wear like a
kurta-pyjama or saree may be
uncomfortable for some, but that
does not mean that one cannot
experiment with Indian patterns
and designs while still looking
modern, and ready for a meeting
or a casual evening with friends.
Longer office hours and relaxation
of office norms have made the
trend of less strict business wear or
smart casuals acceptable,
successfully paving the way for
extended work wear. The Indian
inspired look is not that difficult to
achieve. If thinking of ways to find
outfits that strike a perfect balance
between modern and Indian, smart
and formal; WLS’ Gujarat
collection offers a differentiated
workwear look without having to
forgo on comfort and style.

Gujarat Collection, like all garments created by WLS, caters to the conscious modern-day
Indians who are aware of the decisions and choices made. This includes moving generally
towards a more sustainable and 100% natural lifestyle. Apart from being aware of the planet,
the modern Indian is also in touch with his heritage and proud to flaunt it. WLS’ garments
are a perfect mix of Indian designs and craftsmanship and western silhouettes.
The collection adds high-quality construction, breathable, 100% natural fabric and a touch
of India to the mix for a comfortable look and effortless style. With the collection’s main
focus on self-expression and hand-crafted techniques, the garments created will create a
mood of comfort and being comforted with a promise to look good as well as feel good.
Inspired by the many moods of Gujarat – its beauty, vibrant shades, motifs, and stunning
architecture – the collection integrates rhythmic repetition through intricate traditional
embroideries, a print language inspired by architecture and colors inspired by the
landscape, to bring to life thousands of years of stories and rich culture.
The collection adds high-quality construction,
breathable, 100% natural fabric and a touch of India
to the mix for a comfortable look and effortless style.

Book Launch-Thus
She Spake,
All Ladies League
Event,
Celebrating
Creative
Mythology:

22nd June, Sunday, the literary world
witnessed yet another creation, a masterpiece.
The book “Thus She Spake” was launched in
the centre of the city, Lahe Lahe, a creative art
space. The authors of the book released the
paperback for the readers. It has gained
appreciation and attention in both Amazon
and Goodreads with a high rating.
The book, Thus She Spake is one of its kind
which will take the readers to a mythological
journey through the eyes of different women.
The book is a creative interpretation of bold
and vibrant mythological characters. It depicts
the female spirit in various phases of
womanhood. Each tale is different and
unfolds with startling clarity and succeeds in
striking a unique note as it echoes from the
hallowed pages of mythology, carrying the
timeless ethos of the feminine muse, and
interestingly, some of them voiced for the
very first time.
The highlight of the authors:
The stories are penned by below Authors:
Dr. Suchitra Kaul Misra – Chairperson for ALL Karnataka Chapter and Founder
of the Healing Garden,
Anu Krishna – Chairperson for ALL Karnataka Coaching Chapter and Founder
of WordWeave,
Sandhya Kunjur – Marketing, Advertising & Communications Professional,
Dr. Chaya Nair – Paediatrician and Founder of Banjara Toastmasters Club &
Chrysanthemum Gavel Children’s Club and
RajaRajeshwari Nagasigamani (writing as A.R. Sara) – Chairperson for ALL
Karnataka Readers & Writers Chapter and Founder of WildBean Coffee and
ArsaraFables.
It is Edited by Chaya Dronamraju – Founder of The Talent Bridge and
ViceChairperson for ALL Karnataka Readers & Writers Chapter,
and Illustrated by Bharati Sagar – Renowned international Artist

“We got everything in-house in
ALL, lovely world, a lovely
resource of women. But I must
say we had to play characters that
must impact us from our rich
mythology. Raj played Shiva’s
daughter, Ashokasundari and I
wanted to explore a character
which is known, Radha. She chose
a character that no one can think
of and I chose a character
everybody can relate to but in
their own way, Radha. I wanted to
do time travel and get into her
skin, Dr. Kaul expressed
A sneak peek into the launch:
The launch was beautifully organized by All
Ladies League and the evening was hosted by Dr.
Suchitra Kaul Misra and Raja Rajeshwari
Nagasigamani. The event was focused on giving
a glimpse of the different women in mythology
through various performances of Mohini Attam.
On being asked, Rajeshwari spoke about the
germination of the concept and shaping into a
book. “The idea was rolling in for some time in
many of our minds. I think this is the result of all
the synergy created. Little a year and a half ago
we decided to go for a brainstorming session.
Based on the session, we wanted to look at all the
talents and writers together and wanted to see if
could have a collaborative project and that’s
when the idea been brought in within us came
forth. We had a wonderful manuscript coming
up which included 5 authors, an illustrator, and
an editor”, Rajeshri mentioned.

The book indulges into five strong characters which
help us to experience their tumultuous, feisty and
passionate lives as we delve into their worlds and
explore the various facets of the feminine spirit.
The highlight of the evening was Sridevi Unni
performing with her students from Monisha Arts.
Inspired by Thus She Spake, Ms. Unni had creatively
innovated, curated and choreographed the whole
program. She is a Mohiniyattam Guru, an
entrepreneur, and an actor. She has crossed
regional boundaries, traversed Kerala to Karnataka
as she adapted the traditional Mohini Attam
numbers to Kannada and Hindi as well. Since 2012,
every year in Bengaluru, she conducts Mohini Nritya
Utsav, a dance festival on Mohini Attam under the
banner, Monisha Arts, her dance institution.
Radhe : A teenager on the cusp of adulthood
experiences sacred love that transcends time and
space.
Uruvi (Karna’s wife): A young queen makes a
heart-wrenching decision and invokes the
feminine energy to blend into the eternal.
Gandhari : A scarred princess with a painful past
irrevocably changes the course of events in an epic
saga before she finds redemption
Surupnakha : A queen mother’s life hits a
crescendo when she is into her twilight years.
Ashoka Sundari (Shiva’s daughter): A goddess in
training loses her way and slips into obscurity
after a life-altering event.

The performance by Sridevi Unni along with her
students gave new dimensions to the beautiful characters
from mythology-Ramayana and Mahabharata. The first
performance gave the insights into the sacred love of
Radha and Krishna in her signature MohiniAttam. It was
followed by another graceful performance from the epic,
Ramayana. It was the story of Ravana’s wife Mandodri who
conceived Sita but because of her husband’s evil deeds, she
got frustrated and donated to Bhumi. Through the
performance, Ms. Unni gracefully expressed motherly
love.
When quizzed, the famous illustrator, Bharati Sagar shared
about her work done for the book. “It was very easy for me
to put my illustrations onto paper. There were so many
aspects which I never knew about. I really liked the story
of Ashokasundari”, she mentioned.
The highlight of
the evening was
Sridevi Unni
performing with
her students from
Monisha Arts.
Inspired by Thus
She Spake, Ms.
Unni had
creatively
innovated,
curated and
choreographed
the whole
program.

The event was concluded in a graceful way with yet
another strong performance by the troupe. The act
depicted the pain and agony of Gandhari (a character
from mythology, Mahabharata), who lost all her
hundred sons. The women of Kurukshetra wailed in
pain and Gandhari blamed Lord Krishna for all the
misery. Ms. Sridevi Unni’s performance justified the
characters and successfully expressed feminine
emotions.
buy
now!
Buy Thus She
Spake now!
To know more
such books and
authors, follow
BananiVista on
Facebook,
Instagram, and
Twitter.

BANANI VISTA
EVENT HIGHLIGHTS!
For details about upcoming events, visit:
www.bananivista.com
bananivista
Glimpses from yesterday's event!
The event (Your Smiles can buy many
smiles) is organized by
BananiVista.com in association with
Hope for Cancer Patients - HCP, an
NGO which works closely for the cancer
patients, founded by Seema Singh.
Thanks to our venue
partner @myurbansolace and many
thanks to the performers of the
evening- Nalin Vyas, Rajesh Hinduja,
Ashwin Srinivas and Rohan Ralli. You
guys rock!😁 This event was conducted
to show our support and kindness
towards the cancer patients.
A way to tell them that they are not
alone in their journey rather we all are
there to support and share their pain.

Marigold and Mixed
Sprouts Salad
A S T E P - B Y - S T E P R E C I P E B Y
C H E F R E E T U U D A Y K U G A J I
Chef, Culinary Expert, Mentor,
Food Blogger & Author,
Hospitality and Food
Consultant.
Chef Reetu Uday Kugaji
Get Vibrant this summer with the mesmerizing colours
and flavours of Marigold and Mixed Sprouts Salad. I
bet you gonna love it…. Nutrition Overloaded!!!!!
I suggest eat with your eyes first and then consume
this flavourful salad prepared with edible Marigold
petals, mixed sprouts, pomegranate pearls , drizzled
with the zesty orange juice and honey dressing.

eat with your eyes first

Ingredients and quantity:
Fresh Marigold Petals, edible – 1/4th
cup / or more as desired
Green Gram, Sprouted- 1/4th cup
Turkish Gram, sprouted- 1/4th cup
Black Chickpeas , sprouted-
1/4th cup
Pomegranate Pearls- 1/4th cup
Tomatoes quartered- 1/4th cup
Green chillies, deseeded and finely
chopped- 01 no.
Fresh Cilantro , finely chopped-
1/4th bunch ,small
1.
2.
3.
4.
5.
6.
7.
8.
.
.
Preparation Time- 10 minutes
Cooking Time- 05 minutes
Serves- 4
For the Salad Dressing:
Orange juice- 01 tbsp.
Lemon Juice- 1/4th tbsp.
Organic Honey- 02 tsp.
Olive oil- 1/4th tbsp.
Chaat masala- 1/4th tsp.
White Pepper- to taste
Salt- to taste
1.
2.
3.
4.
5.
6.
7.

Method:
Wash the marigold petals
thoroughly, pat dry with a paper
towel and set aside.
In a deep pan add water, let it
boil, wash the sprouts and blanch
them for 03 to 04 minutes.
Wash them under cold water.
Place the drained sprouts on a
fine mesh to remove excess of
water.
In a glass bowl, mix all the
ingredients mentioned from
Sprouted Moong to fresh cilantro
Place in the refrigerator to chill in
an airtight container.
In a small bowl mix all the
ingredients mentioned for the
dressing.
Just before service, add the
dressing to the salad.
Serve chilled.
1.
2.
3.
4.
5.
6.
7.
8.
n a large bowl.
before serving.
Chef Tips:
Add the dressing to the
salad just before service, in
order to prevent it from
becoming soggy.

JULY,2019 EDITION
D E S I G N E D B Y W W W . L O N E L Y C A N O P Y . C O M
Happiness is
Walking in the Rain

Spunky indian-july-2019

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