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Vol. 1 Issue 04
MARCH
2012
PROGRESSIVE INDIAN NEW GENERATION
DU
Festivals
GET BIGGER
& BETTER
Meet The
Creators Of
BoseDK
It's OK, It's
All Good:
PENTAGRAM
Burn Those Love
HANDLES!
"Don’t overdo style"
Manish Malhotra

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COVER STORY
COVER STORY
The Villager Goes
INTERNATIONAL
He is
Yo
Yo
the rapper
who makes sure you
jive with the lyrics
and catch up with
the beats, he is the
composer whose
music makes you get
up and almost always
shake a leg, no matter
where you are, and he
is the singer whose
music video ‘Brown
Rang’ fetched two
million hits in just four
days. The 28 years
old style icon, Yo Yo
Honey Singh is rightly
a part of the big
league with 'Angrezi
Beat', 'Dope Shope',
'Haye Mera Dil', and
is most definitely
causing a storm in the
pop music industry,
all over India and
abroad.
I MAY 2012 I www.pingmag.in
Yo
HONEY
SINGH
Here’s what the singer and rapper has to say about his undeterred passion for
music, life and more…
20
100
www.pingmag.in I MAY 2012 I

D
A Culinary
Revolution
From a cuisine that wasn’t really distinct, the Irish food scene now
offers exciting fare with incredibly fresh seafood, breads, cheeses
and lots more. Jyoti Balani takes a gourmet tour of the island
country and finds finger-licking satisfaction.
2013 l february
l
atelier
This picture: Ireland’s
oldest distillery, Bushmills,
whose whiskeys have
been winning awards
since 1883
Above right: Irish
breadmaking in progress
Ireland. People want to eat food with
iscovering a country’s
food is an interesting way an identity. They want to know where
it comes from. Good local produce is
to discover a new place,
an essential part of this change and
its traditions, to get a
there’s so much out there now. It’s very
real taste and feel of its
important to local customers as well as
culture, the people and
tourists,” revealed chef Andy Rae from
their history. Irish cuisine has evolved
Mourne Seafood Bar in Belfast.
in the last six to seven years. There are
This remarkable food revolution has
now excellent restaurants, great food
even led to the Michelin Guide awarding
products, gourmet stores and artisan
stars to several eateries in the republic
grocery shops all over the island. Apart
and in Northern Ireland. There’s
from the local cuisine, there are several
also greater interest
restaurants that also serve
in organic farming:
world cuisine in a great
“There has been
Several restaurants serve
atmosphere – it’s almost
a real change in
organic preparations
as if a gastronomic
the food culture in
with suppliers for each
renaissance has taken
place in this country in
Ireland. People want ingredient listed in detail
on their menus.
the recent past.
to eat food with an
Potatoes and bread
Once upon a time
identity. They want
have always been staples
fine-dining in Ireland
to know where it
of Irish culture and
meant run-of-the-mill
even now they hold
classical French, but not
comes from.”
an important place
so anymore. These days,
during mealtimes. Soda bread, a crusty
in cities such as Dublin, pioneering
brown bread made from baking soda
chefs are creating their menus in a
instead of yeast, whole-wheat flour and
more contemporary style, using local
buttermilk, wheaten bread, and several
products. This evolution is partly
other varieties of bread and cakes can be
because of the Irish financial upsurge in
found in Irish bakeries. Ireland has some
the late nineties, which encouraged the
fantastic cheeses and the Gaelic tradition
Irish to travel and discover more foods
of cheese-making can be found in
globally. The Irish rediscovered their
several regions in this beautiful country.
own conventional cooking, revaluing
Irish farmhouse cheeses are individual
locally grown ingredients, while smartly
and unique to each producer, with each
adapting diverse culinary influences.
type of cheese being produced on one
“Over the last few years, there has been
farm. Each cheese has its own distinct
a real change in the food culture in
55

swirls
3
A DECADE OF
DECADENCE
1
It has been 10 years since sommelier Magandeep Singh started
off on his spirited path. He talks about the trends in the Indian
wine industry, the strong players and the upstarts on the scene,
and what we can look forward to next.
2
5
with complete
autonomy over
their vineyards
with no
outsourcing for
grapes; York had
an internationally
qualified and trained winemaker as part
of their team; and KRSMA had the heady
mix of gifted land, talented winemaker, and
visionary owner. People like Shailendra Pai
(of V
allonne) have shaped this industry with
their experience and given it direction while
the aggressive younger lot, like the Gowdas
of Alpine, have brought in machinery
and equipment to compete with the most
extensive winery set-ups in the world.
Gradually, the Indian Grape Processing
Board (IGPB) was set up under the aegis
of the Ministry of Food Processing, all in
an effort to better supervise and advise
the work of the winemakers. The recent
induction of India into the prestigious OIV
(the international oenological organisation)
will further strengthen the winemaking
1. Wine pairing at Sula
2. Grape farms at Fratelli
Vineyards
3. The Fratelli residency
4. Grover’s wine barrels
5. Fratelli wine tanks
6. Turning Point wines
7. Farmhands at Grover’s
credentials of our country.
As a taster, I have gone from providing
excuses for why Indian wine tasted so
insipid to having trouble choosing from a
selection of many good wines. Recently
while on a trip to Paris, I represented the
Indian wine contingent and most people
were positively surprised by the quality and
range of wines coming out of our country.
With much pride I can share that Indian
wines are finding ready takers in France
as also on UK supermarket shelves. It is
definitely a worthy start for most brands.
Today there are easily over a hundred
licensed wineries and a good many of
them are bottling their ware, irrespective
of their product’s quality or worth. What
I look forward to next is the weeding out
of the few houses that are still making a
mockery out of this fine art: Pause, Vin &
V
ouloir, Deshmukh, Rajdheer – these wines
are seriously flawed and carry inherent
defects in them. Others like Luca prefer to
make wines with fruits instead, but judging
by their popularity, I don’t think one can
banish them quite just yet.
So that’s that folks: A decade
demystified. Seems shorter when I reread
it. Maybe it just went by quicker, what will
all the activity. For what it’s worth, I’m still
standing and eagerly raise my glass to the
next 10. Cheers! •
atelier
And then, almost suddenly,
as if bored of drinking the
average wines available
on our shelves, many local
winemakers sprung forth on
the scene. The new breed
included all sorts – affluent
businessmen, grapegrowing farmers turned
winemakers, the hobbyists.
breath of fresh air. Their wines were not
just pleasant sips, they were also consistent
with their quality, accessible through their
price, and came in attractive ‘sunshine’
packaging to boot. The takeover was quick
and Sula along with Grover’s became the
staple Indian selection.
By 2005, India had as many wines
on any prestigious list as the West but we
still didn’t have sommeliers. I divided my
time between training staff and assisting
places with their wine lists – arranging
them, rewriting descriptions, suggesting
food pairings, and something they never
listened to – advising selling price points.
And then, almost suddenly, as if bored
of drinking the average wines available
on our shelves, many local winemakers
sprung forth on the scene. The new breed
included all sorts – affluent businessmen,
grape-growing farmers turned winemakers,
the hobbyists. The wines promised more
on paper than they actually packed in the
bottle. Fast forward a little and we arrive
at, what I would like to term, the Second
Phase of quality Indian wines. V
allonne,
KRSMA, Fratelli, Alpine, York, Aarya,
Turning Point, Renaissance, Reveillo… All
of a sudden we had so many decent wines
to choose from! Wineries like Reveillo were
investing in barrels and making seriously
complex wines; Fratelli was the only house
l
68
more than 300 references on their wine
lists, which now were separately compiled
into big leather-bound volumes away from
the more plebeian-sounding beverage lists.
The consumer didn’t know what to do with
this, and the servers who had managed
well enough with their modest 10-wine
trolley earlier now found themselves equally
at unease. In short, training was only
conspicuous by its absolute absence and the
wines languished in unwarranted corners of
the dining establishment.
Indian wines didn’t move half as
fast in the same period. Between the late
eighties and the mid-nineties, the only
thing to change was also the most dynamic
level of activity the local industry had ever
witnessed – Sula burst forth on the scene
and the wine revolution finally began.
Grover’s made sippable wines, but Indage
was consistently insipid, from the beginning
till the time it was dissolved. Sula was a
7
4
2013 l february
atelier l february l 2013
A
decade has passed since I
chose this field of following
– half a score since I started
sipping wine professionally.
In a country like India,
this decade was extremely
animated, having its share of drama, disgust
and delight. Before you begin wondering, it
has all been regret-free and utterly positive.
That established, let us embark on a scenic
panoramic voyage through the past 10
years of my being a sommelier in a country
where wines had then just arrived.
As the millennium began, Indian
hospitality was waking up to something
called wines, a mystical beverage that aged
in the bottle and had more variety than all
the other spirits on their shelves combined.
They started modest but by 2003, the
competition was driving most properties to
stack them up by the hundreds. V soon,
ery
it became the mark of a good hotel to carry
6
69

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5

Vol.XV JAN to MAR 2012
Road to
Pakistan
New beginnings
at Goa, Odisha
AGRO
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MINERALS
COAL
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PAMP
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Imports &
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Vol.XV Oct.-Dec. 2012
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gloria Hair Trends
PIN UP
PONY
Straight, clean, simple, natural – ponytails are the easiest
style that most of us make in our ever day boring
routine. But, it can become classy, futuristic or a little
bit of rock ‘n’ roll with a few minimal styling tweaks
WINTER TRESS TRENDS
From messy waves and
dreamy updos to tight
ponytails and scrupulous
braids, I am sure you
wouldn’t want to miss out
on these ‘straight-fromthe-runway’ looks
CLUTTERED
BRAID
There is nothing more feminine, romantic and easy-to-do
than braided hairstyles. So, be creative and add your own
touch by adding hair accessory or disco hair bands
By SNEHA SINGH
www.gloriamedias.com November 2011
25

DEEP SIDE
PARTING
A simple side partition instantly adds sophistication and
drama. The best thing about a side parting is that it allows
you to play with so many different styles, whether you
want to make gentle waves or romantic curls, it is easier to
create a chic updo with a classic ponytail
DREAMY
BOB WAVES
Bob curly hairstyles are still maintaining their spot in
the hairstyle trends. So, take a peek at the new bob
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