Though Cognac is best enjoyed by itself, there are foods that can be paired with it to enhance the drinking experience. Here are a few.

Pic credit: NT Balanarayan

As we’ve told you before, Park Hyatt’s Oriental Bar and Kitchen is the ideal place for hanging out with your someone special — its soft lighting and subtle music that allows conversations makes the bar worth it all. Top this experience with the Hennessy brand of Cognacs, and everything is sure to go ‘smooth’.

Park Hyatt recently organised a special event to educate Hyderabadis on how they can enhance their Cognac-drinking experience. The hotel’s Oriental Bar and Kitchen prepared a special menu of food that blends well with three different kinds of Cognac. Needless to say, the event left us spirited and asking for more.

For those who aren’t really familiar with Cognac, this variety of brandy is usually enjoyed after dinner. And, more commonly, people enjoy the drink while smoking cigars. However, if paired with the right food, Cognac can do wonders for your palette and dining experience. In an attempt to do just that, the chef at the Oriental Bar and Kitchen paired the Hennessy V.S, the Hennessy V.S.O.P and the Hennessy X.O with the oriental cuisine served in four courses for vegetarians and non-vegetarians.

The Hennessy V.S (very special) that bears an intense and fruity character with oaky notes was delightfully paired with the Duck Liver Wanton, Mango, Pineapple, Vanilla and Cardamom and Asparagus Basket Crisp Roll, Steamed Tips, Chilli Fried and Soy dip. The Hennessy V.S.O.P, which first gives you a whiff of spices like vanilla, cloves and cinnamon, has a defined grape character to it. This variety was paired with Salmon Cooked on Wood Planks and Scallops and Bean Curd Cooked on Wood Planks. While the salmon added to the smooth Cognac flavours, resulting in a delicious blend, the bean curd, with its extra soft interior, couldn’t really do anything. Probably, not such a great round for vegetarians. The last but definitely not the least, the Hennessy X.O, created by Maurice Hennessy in 1870 for his circle of friends, is rich with candied fruit flavours. The best out of the three, the Hennessy X.O is smooth and gives a powerful and soft totality through its texture. The hint of cocoa and warm fruit presence makes all its sips delightful. This variety of the drink was paired with Poached Beef served with carrots, spring onions and ginger flakes and Poached vegetable rolls.

Because of its rich fruity nature, the last brandy blended well with the dessert too. In fact, the coconut custard was a perfect ending to a sumptuous meal. While it’s too late for you guys to be spoonfed this special menu, hope this article helps you blend your Cognac with the right food from the regular menu. Cheers!

Photo Credit: Srinivas Setty

Taj Krishna brings the traditional British afternoon tea concept to India with perfection and class. Tea Lounge at the Arcade is a delight between 3pm and 6pm.

Hyderabad: There is no more quintessential British ritual than the ceremony of afternoon tea. It is believed that the credit for this custom goes to Anna, the seventh Duchess of Bedford in the early 19th century. Legend has it that the Duchess began ordering afternoon tea, along with bread, butter and cakes to her room to fill the long gap between lunch and dinner. Soon, she started inviting friends to tea, thus marking the beginning of this custom.

In an attempt to fill the gap for Hyderabadis too, Taj Krishna has brought this English tradition to their Tea Lounge at the Arcade. Afternoon tea is served between 3pm and 6pm. The Tea Lounge boasts of more than 100 varieties of premium teas — black, green and white — herbal infusions, and more than 10 different single origin coffees. The accompaniments, also served in the traditional British way on tiered cake stands, include bite-size sandwiches made with egg, cucumber, tuna; fruit tarts; and quint­essential scones with cream and jam.

So, if you’re looking for a fancy place to relax in the afternoon, Taj Krishna’s doors are open.

The news of Angelina Jolie’s double mastectomy as a preventive measure has shocked as well as enlightened women the world over. Postnoon speaks to City experts.

Hyderabad: Hollywood actress Angelina Jolie, who recently underwent a double mastectomy as she was vulnerable to breast cancer, says she doesn’t feel less of a woman. She wrote: “I feel empowered that I made a strong choice that in no way diminishes my femininity.”

However, there aren’t many like her. “Even though the psychological trauma with respect to mastectomy is gradually decreasing because of awareness, there aren’t too many women in India who opt for this preventive surgery. This should change now hopefully,” says Dr Palanki Satya Dattatreya, senior consultant, medical oncologist, Omega Hospital.

Dr Dattatreya adds that the incidence of breast and ovarian cancer is higher among those who have a family history. “Multiple genes are associated with Hereditary Breast and Ovarian Cancer (HBOC)–BRCA mutations are the most common ones of those. Harmful mutations in the BRCA1 and BRCA2 genes can produce very high rates of breast and ovarian cancer, as well as increased rates of other cancers.”

Dr Niti Raizada Narang, senior consultant medical oncologist, Fortis Hospitals and Vikram Hospitals, says: “In India, women are more comfortable with getting tests done regularly. Cases of prophylactic mastectomy are very few. As such this preventive measure is highly debatable. This incident will certainly have a positive impact on women all over the world.”

Ways to prevent cancer

1. Treat breast and ovarian cancer.
2. Prevent the manifestation: Opt for prophylactic mastectomy and/ or removal of ovaries. Chemical prevention is also an option.
3. Regular check-ups are a must: Monthly self-examination can go a long way in nipping cancer in the bud. Chemical examination should be done once in six months. Mammography is recommended once a year.
4. Identify relatives who can be at risk of cancer: Each offspring will be at a 50 per cent risk of cancer if one or both the parents have the faulty gene.

Akshaya Tritiya — a day to rejoice for jewellers and customers alike — is finally here. The Hindu and Jain holy day, on which the sale of gold coins and ornaments goes sky high, is even more special this year. Jewellers pan India are expecting a 15-30 per cent rise in sales as the price of gold has slumped to its lowest in over 15 months.

Women can never come up with a good reason to indulge in some jewellery shopping. And, considering the steep prices of gold in the past five years, this indulgence doesn’t seem too practical either.

However, the festival of Akshaya Tritiya gives both women and men a chance to invest in the yellow metal. All in the name of traditions! While the traditional belief dictates that starting a new activity and buying valuables on this day brings good luck, for the modern-day world the holy day is mostly about purchasing gold, in the form of jewellery and coins.

“We’ve invested in almost one kg of gold (approximately `25 lakh) this Akshaya Tritiya. In the past too, we’ve purchased gold during the festival – sometimes just a token amount in the form of coins and other small jewellery. However, this year is special because of the affordability of gold and the fact that we have substantial savings. We invested so much this year with the intention to save and invest the same money in a flat after a few years,” says Delhi-based Sharada Gupta.

Another Akshaya Tritiya enthusiast is 34-year-old Naman Mavandia, who has been buying gold in one form or another, during the festival for the past 10 years. “I started with purchasing gold coins in order to save – it was more or less like an investment. But, I am not bound to the tradition because of my family customs. It is just something I picked up from my colleague who used to buy gold on Akshaya Tritiya. I was inspired by him, and now I have a reason to buy gold every year. It has proved to be a good way of saving too.”

While jewellery stores make a fortune during the festival, there are many temples that flourish too. Kerala’s Guruvayur temple is an example. “My husband bought gold coins on two Akshaya Tritiyas in the past. He bought a four-gram cold coin in 2003 at `12,000 and a 16-gram gold coin at `24,000 in 2009. However, we are not planning to buy anything this year. The last time, we bought the coins from Guruvayur temple with the temple’s emblem embossed on the coins,” says Calicut-based Remani NT.

What is Akshaya Tritiya?

Akshaya Tritiya, also known as Akha Teej is a Hindu and Jain holy day, that falls on the third Tithi (Lunar day) of Bright Half (Shukla Paksha) of the pan — Indian month of Vaishakha and one of the four most important days for Hindus. It is an auspicious day of the birthday of Lord Parasurama. It is believed that on this day Veda Vyas and Lord Ganesha began to write Mahabharata. The meaning of the word Akshaya is infinite – that which never recedes.

In Jain and Hindu calendars, some days of the month are absent in counting and some days (tithi as its known in lunar calendar) come extra, but Akshaya Tritiya is one day which is never ‘absent’ from the lunar Calendar.

The word ‘Akshaya’ means the never diminishing in Sanskrit and the day is believed to bring good luck and success.

It is also on this day that Dushasana, Duryodhana’s brother unveils Draupadi at the Royal Court where Krishna protects her providing the ‘unending’ veil.

Dos and don’ts of Akshaya Tritiya

1 Being Yugadi Tithi, it is most beneficial for performing meritorious (Punya Karma) deeds such as recitations (Japa), penance (Tapa), donations (Dana) ritual bathing (Snaana), sacrifices (Havan), burnt oblations to fire (Hooma). But initiation/ conducting of activities like wearing sacred thread (Upnayana), ending of fast, house construction and moving in thereof, travelling and plantation is prohibited in certain communities.

2 Starting a new activity or buying valuables on this day is considered to bring luck and success. The religious merit that is acquired by giving gifts on this day is considered inexhaustible. Many buy new gold jewellery on this day. Most jewellery stores stock in new models for this occasion with ‘Lakshmi-inscribed’ gold coins.

3 There are lots of vigorous campaigns conducted by banks, jewellery shops and financial institutions, thus making Akshaya Tritiya gain immense prominence. Although modern retailers are exploiting the materialistic urge in people, there is today a very high awareness regarding Akshaya Tritiya or Akha Teej.

Gold prices in the last five years per 10 grams.

Ideal for an evening during the winter, The Park’s outdoor bar Aqua manages to keep it cool even in this hot summer. So, if you’re in the mood to chill with friends, Aqua definitely makes it to the top five in the list of hangouts. Postnoon reviews.

Summer in this City can bum any of us out. Even going out for dinner feels like torture thanks to the stillness in the air around, let alone drinking outdoors. However, The Park’s Aqua does a great job in beating the heat. Despite being an outdoor bar, drinking and eating by the pool side works at Aqua. The ambiance, decorated with timed, coloured lights makes it work. I was surprised to see the number of people — families, friends, colleagues alike — gathered at the bar to enjoy an otherwise mundane Friday night.

Unlike most bars in the City, Aqua doesn’t boast any signature cocktail collection. Instead, friendly waiters just surprise their customers with innovative concoctions. “We don’t have a collection of signature cocktails as such, but we try and create new drinks for people who like to experiment. So many people who sit at the island bar ask the bartenders to surprise them with something different… and, at Aqua, we do just that,” says Reggie, who waited our table throughout the evening. Talking about experimenting, I was one of those who asked Reggie to surprise me. And, he did so with a glass of musk melon juice spiked with Bacardi white rum. Ideal for the summer, the fruity cocktail was refreshing and worth a repeat. The best part about the cocktail was that it wasn’t filled with spoons full of sugar syrup that normally overpowers the taste of alcohol. The drink allowed the muskiness of the melon to blend perfectly with the Bacardi.

From the regular cocktails, Pina Colada (a tropical mix of pineapple juice, coconut cream and rum) and Manhattan or Rob Roy (Bourbon or Scotch, sweet vermouth and bitters) are must-haves. While the Pina Colada at Aqua, unlike at most other places, is a perfect blend of coconut, rum and pineapple with none of the flavours overpowering the other, the Rob Roy is a treat for those who like a refreshing whiskey-based drink. “It is our classic Mojito which is the most popular drink at Aqua. It is most in demand,” adds Reggie.

Moving on to the ambiance, while Aqua has its negatives for being an outdoor bar especially because it’s so hot, it scores with its live band performances. Because, really, who would worry about the heat when you have songs like Hotel California (Eagles), Summer of 69 (Bryan Adams), Coming Back to Life (Pink Floyd), etc, to enjoy your drinks with?

And, that too, being performed well! Probably, that’s the secret to Aqua’s lively atmosphere — its Friday live performances. The Mezze and the Non-veg Kebab Platters are must-haves among the finger foods. So, if you want to forget about the heat, head to the very cool Aqua, you won’t regret it. I don’t!

Only one movie old, actor Arjun Kapoor is all set to become Bollywood’s next superstar. The 27-year-old Ishaqzaade actor, who hasn’t let success go to his head yet, talks to Postnoon about his upcoming crime thriller Aurangzeb. He tells us that having a movie background made it easy for him to blend in.

F ilmmaker Boney Kapoor’s son may have found it easier than other newcomers to land a Bollywood movie, but that doesn’t mean he’s not the hard-working type, says Atul Sabharwal, who has directed the newbie in Aurangzeb.

“Arjun Kapoor has worked very hard on this Yash Raj Films (YRF) project (Aurangzeb) and I’m confident that he’ll be convincing in both the roles,” says Sabharwal.

Arjun, who has a double role in Aurangzeb, says the movie was offered to him before he even started filming Ishaqzaade. “I got Aurangzeb gift-wrapped as a Valentine’s Day present from YRF last year,” the actor quips. “The film is technically my first as it was offered before Ishaqzaade.”

When asked what lured him to the project, he says: “Well, it wasn’t a typical YRF film. It showed tremendous potential and the fact that it was a double role only made me say yes faster.”

Arjun, who’d be playing a nasty, power-hungry youth — Ajay Singh — and a grounded Vishal in Aurangzeb, says it was challenging to play the two roles. “Because the two characters are poles apart, they were that much harder to play. Even though Vishal has to pretend to be Ajay in the movie, the challenge was to keep Vishal’s essence alive even when he’s donning his Ajay hat,” says the 27-year-old, adding that Kaminey was one of the recent double-role movies he thoroughly enjoyed.

When asked who he related to more — Ajay or Vishal, the actor very obviously said Vishal. “He’s a man of few words, slightly reserved. I’m a little like that too,” he explained.

Wasn’t working with fellow newbie Parineeti Chopra easier in Ishaqzaade than working with veteran actors like Rishi Kapoor, Jackie Shroff and Amrita Singh in Aurangzeb?

“I was like a school kid in Ishaqzaade — had to be told everything. With Aurangzeb, I have graduated,” he responds quickly. “Moreover, while working with senior actors, one subconsciously learns a lot and strives hard to better oneself.”

The famous but grounded star, who has films like Virus Diwan, Gunde and 2 States in his kitty among others, also tells us that it was Salman Khan who guided him and convinced him to act. “I wanted to become a director. It was because Salman Bhai saw something in me, I don’t know what, that I am where I am today.”

Coming back to the action-packed film, which has its fair share of steamy scenes, Aurangzeb also stars debutante Sasha Agha. Since Arjun Kapoor has been there, done that, in Ishaqzaade in terms of steamy scenes, we asked Sasha to tell us about her experience.

She says: “It was part of the movie, hence part of my job. I had no qualms, plus I’ve known Arjun even before Aurangzeb, so there was no room for awkwardness.”

Daughter of Pakistani singer Salma Agha, Sasha also boasts a singing talent. In fact, she has sung for Aurangzeb, which is set for a May 17 launch.

Lying at the workplace is a common practice — we do it all the time. But, trouble sets in when we get caught in the act. Postnoon gives you few tips on lying smartly in a professional setting.

People lie whether or not feelings and emotions are involved. Some times, we lie not to hurt others, and on other occasions, because we don’t want to get hurt. The main difference between lying in social circles and professional ones is that the former involves emotions whereas the latter is less sentimental and more result-oriented. And, whether we tell the truth or a lie, consequences are a definite reality especially at the workplace. Here’s a quick guide to playing it smart.

‘How do i look?’

Being friendly at the workplace is a healthy attitude for sure. And, we’ve grown up believing that friends are mostly ‘honest’. However, if your boss asks you for an opinion on her new hair style, she isn’t looking for honesty, no matter what your equation with her is.

Take the example of Arvind Kumar. He failed miserably when tested in a similar situation. “My boss was quite fat and mostly confided in me with her insecurities appearance-wise. And, like a good friend, I was always there to make her feel better until… she got a new hair style. She kept asking me if it looked good. It didn’t. And, I told her. After that, I was ignored and treated very badly in front of other employees. And, no, she isn’t a ‘friend’ of mine anymore.”

Lesson learnt: Your boss is perfect!

Don’t burn bridges

Theoretically speaking, an exit interview is to know exactly why an employee has resigned. Whether it’s for a better opportunity or there is a problem at the workplace, exit interviews are full disclosures. Fact: they aren’t. They’re just a formality that a company must fulfill for their records. So, if you want to be a successful former employee, don’t spell out your grouse in the exit interview. I know, you’d have to lie and come up with something that sounds good, but believe me, it’s worth the trouble. “I had complained about my boss during my exit interview. I still regret doing that because he is a big shot now and I can’t ask him for a job. Ever,” says Nisha Dayal.

Lesson learnt: Snitching on your boss can be career suicide.

Money matters

Negotiating a salary is probably the most tricky things about job hunting. You get offers and you are asked what you think your worth really is. The trick is to oversell yourself with confidence. When asked about how much you expect, just add 20 per cent to the figure that you have in mind. “I knew someone who was expecting `25,000 per month from his second job. He asked for `50,000. He got it,” says Nitika Sharma.

Lesson learnt: You are worth more than you think!

Feeling sick

The most common form of lying at the workplace is calling in sick. Whether it’s something as simple as acidity or as complicated as dysentery, calling in sick can be very very tricky. First and foremost, one shouldn’t think of a complicated problem. However, if you want to go with a difficult medical issue, please learn the background of it. Remember that colleagues will be waiting to know what the exact treatment was, its expense, period of healing, etc. etc. Be prepared. Take the example of a person I worked with. “She met with an accident near office during our night shift. Even though she was merely nudged by a moving car, she was traumatised by the incident. We all immediately took her to the hospital as she complained of pain in both her legs. There was no blood or swelling in either. We all assumed that she would take the following day off to recover, but instead she took three weeks off. As if it wasn’t funny enough that she took so much leave for clear X-Rays, she started limping with her right leg instead of left on the day of her return.”

Lesson learnt: Lie smartly!

If there’s one place in the City that guarantees a good time, no matter what mood you’re in, it’s Taj Vivanta’s Tease.

In this day and age, when teasers are better than the movie, Taj Vivanta’s Tease does not disappoint. The bar is both a good ‘tease’ and a great experience.

While the bar does get its fair share of couples looking for a romantic evening, it is more of a casual place to hang out with friends. Whether it’s downing shooters at the compact bar or dancing to foot-tapping numbers, the bar is best enjoyed in a big group. Even the seating arrangement at Tease suggest as much.

The bar gets most things right with its ambience — the lighting, décor and music make the perfect recipe for an enjoyable evening. Even when it comes to offers, Tease trumps all.

Apart from the regular single malts and whiskeys, Tease is famous for its signature drinks. Among the Teasers or cocktails on the beverage menu, the Amazing Sage (green apple, sour mix, mint leaves and Smirnoff), Electric Plum (muddled fresh plums, chillies, grenadine and Smirnoff) and Rum Runner (fresh orange, rosemary and Bacardi) are must-haves. Under the Groove Me Up section, one must experiment with the Bubbling Agave (tequila and sparkling wine) and Dragon Eye (vodka, gin, lime juice and grenadine). However, your visit to Tease will be complete only with its Local Favourites like the Gongura Mojito (gongura leaves used instead of mint leaves) and the Golconda Chai (Irani chai decoction shaken with lime and Smirnoff).

Coming to the bites that will only enhance your outing further, Tease does a great job with ‘Teasettizers’ like the Killer Cheese Loaded Fries, Sauteed Lamb Meat Balls and Nizami Indian Flavours. So, if you’re planning an evening with friends, you know where to go now.

Where: Tease, Taj Vivanta

Must-have: Gongura Mojito, Golconda Chai, Ais-eche

Being intimate with someone mostly requires absolute surrender of one’s mind, body and soul. But, there are times when fantasies get the better of our complex brains. Postnoon asks people if fantasising amounts to cheating.

Sex is probably the most intimate bond between two people in a relationship. While for some it is merely a physical act, a result of attraction and unexplainable urge to get into another’s pants, for most it is an act of love and compassion. However, love, faith and trust comprise many gray areas and fantasising about someone else during the act is just one.

Is fantasising about someone else during sex a form of cheating? Well, different people — women and men — have varied opinions on the matter. For Vinaykant S, fantasising borders on cheating if it’s a habit. “I won’t mind if my partner happens to think of someone else when she’s with me. If it’s a one-in-a-million kind of episode, I wouldn’t make anything out of it. However, I think it would be a problem if she thinks of someone else while having sex with me every time.”

Fantasising can be split into two — imagining a person who’s totally out of reach like a celebrity or thinking of someone who you know. “Well, if it’s a celebrity my girlfriend is fantasising about, I think I would laugh it off. I’ve fantasised about so many myself. But, if it’s somebody I know, I don’t think I’d like to be told who it was,” says Vinaykant, adding that the human mind is a mystery and one can’t control one’s imagination completely, so fantasising is okay as long as it’s not a habit. “If it’s a habit, I would take my girlfriend for psychiatric counselling,” he quips.

While sharing your thoughts and beliefs with your partner is an ideal thing to do, Sunayana Das believes that your deep dark secrets are only for you to keep. She says: “I don’t think it’s cheating if you have sex with someone else as long as you don’t wreck your partner’s life. Anyway, fantasising is a thing of your mind and no-one has the right over your mind. Not even your partner. Moreover, if fantasising helps spice things up a bit, then why not?”

Shruti S, who shares Sunayana’s point of view, says: “One doesn’t need to share everything with their partners and certainly not details of who you are fantasising about. The mind should be given enough space to enjoy.”

Surprisingly, out of the people I spoke to, it was the women who were pro fantasising while the men were totally against it. Take what Saurabh Gupte had to say. “Fanatisising about someone else during sex is definitely cheating. It just shows that you are using another person’s body to satisfy your mind which is imagining someone else. It’s despicable to do something so intimate with someone without any love and affection,” he says. “However, if it’s a celebrity and someone out of reach, it’s okay. In fact, it’s flattering in a way.”

While most people measure fantasising through their own moral compass, there are a few who don’t understand how it’s possible to imagine someone else when you’re with a person. “It’s not just the visual element. But, you know your partner’s touch, physique, odour, etc. So, wouldn’t it be so hard to imagine someone else? Wouldn’t it ruin the moment altogether?” asks Ankita Singh.

But when it comes to role playing, also a form of fantasy, all seemed to be onboard.

“Role-playing is important for people who have been with each other for years. It is one of the ways in which you can spice things up in the sack,” says Neetha G, who also believes fantasising doesn’t amount to cheating.

She adds: “If your partner doesn’t approve of your fantasies, allow your mind to do the magic without his knowledge. That way, it works for both.”

A mix of Dexter and Sherlock, Hannibal isn’t exactly a watch-while-you-dine kind of series. Apart from the cannibalism, a sure appetite killer, the series is too intense and demands your full focus.

NBC’s recent foray into the world of psychotic killers — Hannibal — is one of the most intense dramas in this genre. The series is based on characters and elements featured in the novel Red Dragon by Thomas Harris

Hannibal certainly has a leg up on competition because of its central character’s rich history thanks to Anthony Hopk­ins and Jodie Foster, who rightfully earned the Oscars for their portrayal of Dr Hannibal Lecter and FBI agent Clarice Starling in Silence of the Lam­bs. Also, little could have gone wrong with Bryan Fuller’s script and David Slade’s direction. After all, only a brilliant director can make a gory dream sequence look aesthetic.

Four episodes into its 13-episode first season, Hannibal starts on a promising note. The pilot, which focuses on shaping its lead characters, uses violence and gore intelligently. Unlike other thrillers, violence, sometimes bordering on horror, is not just a prop to keep the suspense alive and the audience engaged.

In Hannibal, it plays a necessary part in outlining the unconventional characters of Will Graham, played perfectly by Hugh Dancy and Dr Hannibal Lecter, played by a refined Mads Mikkelsen. While not many come close to the original Dr Hannibal Lecter (Anthony Hopkins), Mikkelsen is a revelation. With his know-it-all and calm demeanor, it’s Mikkelsen who keeps one hooked to the seat.

And, when you combine Dexter and Sherlock, you’ll get Will Graham, an FBI criminal profiler who is haunted by his ability to empathise with killers. The fact that he feels the urge to kill (bad guys) is far too close to Dexter. And, we all know that getting into the mind of the criminal is a pure Sherlock trait.

Each episode of the series is named after an element of the French cuisine. The pilot — Apéritif — shows Will Graham mentally recreating the crime with vivid detail.

However, the episodes so far have failed to cash in on Lawrence Fishburne (Jack Crawford) who is nothing but a mere spectator — hopefully we’ll see him in more action in the coming episodes. While his role maybe crucial to the script as it is he who introduces Will Graham to his cunning enemy Dr Hannibal Lecter, Fishburne does nothing in terms of screen presence. Anyone could have played his part.

Other main characters include Dr Alana Bloom, a psychiatry professor and a friend of Will Graham’s and Freddie Lounds, an annoying online reporter played equally annoyingly by Lara Jean Chorostecki.

Hannibal definitely beats TV shows like Castle, Criminal Minds and Lie To Me as it’s not just about catching the killer or good triumphing over evil. There is a whole of gray to deal with.

However, even though the slow pace is deliberate, it can be putting off if not justified well. Also, the writer should have spent more time fleshing out the supporting characters as well.

So, if you have the stomach for gore bordering on perversion at times, Hannibal is the series for you. However, if you’re the kind who watches TV to relax, don’t bother watching it, the show’s too intense.

1. Paris, je t’aime (2006)

With 22 directors sharing the captain’s chair on one single movie, one can only imagine the hard work and coordination the project would demand. Creative differences and agreements apart, pinning the stories together would alone be a nightmare. However, directors Gus Van Sant, brothers Ethan and Joel Coen, Christopher Doyle, Walter Salles, Daniela Thomas, Tom Tykwer and Gurinder Chadha of Bend it Like Beckham fame, among the 22, created magic with Paris je t’aime. Given only five minutes each in the film, the directors successfully weaved a single narrative out of 20 moments. Each transition in the movie ends with the beginning of the following story thus negating any confusion among viewers.

2. New York, I Love You (2009)

Inspired by Paris je t’aime, New York, I Love You is another dream ensemble of directors. With 11 captains, including Shekhar Kapur, Natalie Portman, Mira Nair, Wen Jiang and Brett Ratner, behind the scenes, magic was obvious. The narrative revolves around 10 vignettes in New York City — a pickpocket, a writer, a bride-to-be, a businessman and so on. New York, I Love You, starring Orlando Bloom, Natalie Portman, Andy Garcia, Irrfan Khan among others, unfolds 10 stories among the eight million waiting to be told in the naked city.

3. Kerala Cafe (2009)

With 10 different directors for the 10 segments in the movie, Kerala Cafe is one of the landmark movies coming from the state. Among the talented lot, Uday Ananthan, Lal Jose, Shaji Kailas, Revathy, Anjali Menon and Shyamaprasad stole the show with their segments. Anwar Rasheed, who directed the Bridge segment of the movie is still associated with that short film in Malayalam cinema. Kerala Cafe is an ode to the state and its people through the creative lens of 10 directors. The cast includes Mammootty, Suresh Gopi, Dileep, Sreenivasan, Prithviraj, Thilakan, Jagathy Sreekumar, Salim Kumar, Anoop Menon, Fahad Fazil and Nithya Menon.

4. Four Rooms (1995)

One of the oldest anthology films made in Hollywood, Four Rooms saw four directors — Allison Anders, Alexandre Rockwell, Robert Rodriguez, and Quentin Tarantino come together to narrate one story. The story is set in the fictional Hotel Mon Signor in Los Angeles on New Year’s Eve. Tim Roth plays the hotel bellhop, the main character in the frame story, whose first night on the job consists of four very different encounters with various hotel guests. The four segments of the movie are Honeymoon Suite – ‘The Missing Ingredient’, Room 404 – ‘The Wrong Man’, Room 309 – ‘The Misbehavers’ and Penthouse – ‘The Man From Hollywood’.

5. Dus Kahaniyaan (2007)

The film comprises 10 short films telling 10 different stories which are directed by six directors, including Sanjay Gupta, Apoorva Lakhia, Rohit Roy, Jasmeet Dhodi and Meghna Gulzar. Out of the 10 segments, Highway On My Plate starring Jimmy Shergill and Masumeh Makhija, Pooranmasi starring Amrita Singh, Parmeet Sethi and Minnisha Lamba, Strangers in The Night starring  Mahesh Manjrekar and Neha Dhupia and Zahir starring Manoj Bajpai and Diya Mirza are revelations.

]]> http://postnoon.com/2013/05/01/too-many-cooks-dont-always-spoil-the-broth-the-power-of-more/122965/feed 1 http://postnoon.com/2013/04/30/run-for-the-money/122900 http://postnoon.com/2013/04/30/run-for-the-money/122900#comments Tue, 30 Apr 2013 08:16:58 +0000 Nidhi Bhushan http://postnoon.com/?p=122900

Being a fitness instructor also requires me to be a good salesperson. Living off gym salaries alone isn’t all that lucrative and it’s necessary to have the ability to sell yourself as a trainer to make more money and develop a good client base.

I started off my career as a gym instructor 10 years ago. In this past one decade, I’ve hopped between a number of gyms. My first job, at an akhaada type gym, was the most challenging. The equipment at the gym wasn’t fancy, but client demands were pretty much the same. Everyone wants to lose weight with least amount of effort. I used to earn a meager `1,200 from my first job and the motivation to address unreasonable demands was at an all-time low.

One of my first clients, who weighed at least a 100 kgs, wanted to lose more than half of it before getting married – she said she had only two months to do it. Even she knew it was an ambitious target. But when I told her that so much weight loss was not possible in only 60 days, she told my manager I was being rude.

The lesson: people don’t want honesty. My second job was better. I was getting more money and my patience for nonsense improved. In my third and current job at a fancy gym, I’m the head instructor thanks to client base from my second job.

Today, I train movie stars, CEOs and professionals. The quirkiest are of course the movie biggies.

Another aspect of being a trainer at a fancy gym is being their money savers. Because only around two per cent of gym goers actually opt for a personal trainer, we are told not to help the 98 per cent. It’s boring to just sit around and ‘save’ money for gym owners. We have 12 hours to waste!

With original melt-in-the-mouth Galavati kebabs on the menu, Bidri’s Awadhi food festival is worth your time and money. Postnoon reviews.

What: Awadhi Food Festival

Where: Bidri, Hyderabad Marriott Hotel and Convention Centre

Must-have: Ulte-tawe ka paratha, Burrhani

Time: 6.30pm-11.30pm

Bringing the true Awadhi taste to Hyderabad was never going to be a bad idea. After all, devouring melt-in-the-mouth kind of kebabs is always welcomed by us, Nawabis.

The Hyderabad Marriott Hotel and Convention Centre has cashed in on this never-ending demand for kebabs and more with their latest Awadhi food festival at Bidri. Apart from providing guests the authentic flavours of the cuisine, the hotel has gone out of its way to put on the tables the original Tunday Kebabs from Lucknow. For those who don’t know, Tunday kebabs is to Lucknow what Biryani is to Hyderabad. It’s almost like the City’s identity.

Lucknow-based eatery Tunday Kebabi, famous for its Galavati kebabs, was founded by Haji Murad Ali in 1905. Haji Murad is still known as the culinary gem who cooked heavenly kebabs with just one hand. Mohammed Usman, the third generation of this family, says: “When my great grandfather started making the tunday kebabs, he used to sell 12 pieces for only 1 paise.” Today, the original Galavati kebabs at the Tunday Kebabi eatery located in Lucknow’s Chowki area cost `25 for 12 pieces.

Tunday kebabs or Galavati kebabs are also a big hit with Bollywood celebrities, brags Usman. “Recently, Ranbir Kapoor and Imtiaz Ali had come to the restaurant in Lucknow to relish the original kebabs,” he says.

Awadh, which is the ancient name of modern-day Lucknow, is also known for kormas, biryani, kaliya, nahari-kulchas, roomali rotis, and other gourmet delights. In fact, the ‘dum’ style of cooking is accredited to the Awadhi cuisine.

This festival at Bidri includes a variety of mouth-watering dishes from the kitchens of Awadh. Sahi Subz ka Gilaawat Kebab (tender mahi tawa-fried vegetable kebab), Kakori Kebabs, Chicken Chap, Galavat Kebabs and Murgh Awadhi Korma are a few must-haves at the festival.

While the Galavati kebabs are best had with mint chutney, at least that’s the way I liked it as there’s hardly anything to chew, the traditional way of relishing them is by wrapping them in an ulte tawe wala paratha till they disappear in your mouth.

Another must-have at the festival is the unique Burrhani, which is basically garlic yoghurt with roasted cumin and chilli. So, if you’re in the mood to experience the goodness of Awadhi cuisine, Bidri is the place to be. Actually, even if you aren’t in the mood, a visit is a must, you have time till May 7.

Typical Sunday brunches cover almost everything in terms of cuisines —Chinese, Italian and Indian being the usual suspects. Taj Krishna decided to break this tradition by introducing its all-Chinese Sunday brunch at the Golden Dragon.

What: Sparkling Yumcha Brunch

Where: Golden Dragon, Taj Krishna

Price: `1,550 inclusive of taxes

Timing: Sundays, 12.30-3pm

  A Sunday brunch is probably the best way to spend your day off, unless of course, travelling is an option for you. Hotels, with their attractive schemes, wait all week for this day to offer some of the best from their Italian, Chinese, Continental and Indian kitchens. Whether it’s bread and butter, or mouth-watering biryanis, a Sunday brunch comes packed. For many, that’s the best part about a brunch — the choices. However, for me and many like me, the variety is nothing but a hotchpotch affair. Thanks to Golden Dragon’s Sparkling Yumcha, people like me have an option now.

In this competitive business of pleasing customers, especially localities who can’t get over biryanis, Taj Krishna has shown the guts to tread the unbeaten path. The Chinese Sunday brunch, which was introduced almost a month ago, is also a great way to spend your day off. The brunch, rich with assorted dimsums —veg and non-veg — is worth every penny. And, the bubbly served along with it makes it even better.

The brunch starts with Chinese tea, which is served out of a very traditional looking teapot. However, the only drawback about the perfectly warm drink and its jasmine flavour is the fact that it’ll make it much harder for you to wait for the goodness that is to follow. All set to devour some Chinese delicacies, your appetite will then be further teased with vegetable dimsums and vegetable sui mai, part of the assorted vegetable dimsums.

The first round of champagne will then set the ball rolling. The Snow Fungus and Dry Lily Bud soup served along with the first round of dimsums is also a treat, especially for vegetarians. Speaking of which, the Sparkling Yumcha brunch is actually a good option for vegetarians as its most unique dishes like the above-mentioned soup and dimsums made with vegetables and orange peel are good. In fact, even the main course has a great selection for those who prefer the greens. I thought this was a huge plus as most brunches don’t seem to care too much about vegetarian souls.

While the assorted vegetable dimsums comprised vegetable sui mai, vegetable dimsums and the orange peel dimsums, the non-vegetarian selection was equally interesting with its prawn dumplings, non-veg sui mai and chicken dimsums.

Typically, the true flavours of dumplings only come out when paired with the perfect sauces. Even in this department, Taj Krishna gets a thumbs up with its signature dimsum and chilli-garlic sauce.

Apart from the very satisfying dimsums, the starters on the menu also included Prawn Spring Roll Sticks — a must-have at the brunch, Stir Fried Scallops Butter Chilli Garlic, Macadamia Nuts and Steamed Vegetable Pepper Rolls. Out of these, the nuts and pepper rolls were a personal favourite.

After a satiating round of starters and at least two rounds of the bubbly, it was time for the main course. Among the nine dishes on offer as part of the main course, at least four were vegetarian, reiterating the vegetarian-friendliness of the Sparkling Yumcha. The main course dishes included the East Coast Prawns in Exotic Sauce, Whole Boneless Fish in Ginger Onion Sauce, Stir Fried Chicken Beans Sprout Coriander Chilli, Konjee Crispy Lamb, Braised Tofu in Devil Sauce, Steamed Bok Choy with Shittake and Broccoli Whole Garlic Sauce, Shredded Eggplant in Spicy Tobandjan Sauce, Singapore Vegetable Rice Noodles and Aromatic Five Spice Flavoured Moon Fan Rice. While it’s ideal to try them all because they are that good, we understand if you can’t manage it all. A quick way to enjoy the best among the best would be to dig into the prawns, the fish along with the flavourful moon fan rice. And, for vegetarians, the braised tofu and steamed Bok Choy are must-haves.

This brunch, like all others, ended with something sweet too. While the pretty-looking dessert platter comprising panna cotta, a chocolate dumpling and something fruity seemed like a great way to end the experience, I chose to go with one last glass of champagne.

So, if you’re like me, confused by the number of cuisines available at a brunch, head to the Sparkling Yumcha right now. And, Golden Dragon doesn’t have that noisy kiddie-space either!

]]> http://postnoon.com/2013/04/28/pop-the-bubbly/122404/feed 0 http://postnoon.com/2013/04/27/the-roommate-from-hell/122226 http://postnoon.com/2013/04/27/the-roommate-from-hell/122226#comments Sat, 27 Apr 2013 08:38:27 +0000 Nidhi Bhushan http://postnoon.com/?p=122226

Sharing a room/ flat with someone is probably as tricky as being in a live-in relationship with your partner. Only in this case, you don’t really love the other person. Postnoon talks to a few people who have borne the brunt of devilish roommates, especially in money matters.

While most of us have been lucky enough not to have shared a room or a flat with, excuse the expression, a complete psychopath like the one in Single White Female, many of us have gone through something close to that. Whether it’s sharing stuff, splitting bills or keeping the house clean, all of us tend to think differently. And, when the disparity in these sensibilities goes beyond expected and accounted-for bad luck, things become super ugly.

Take the case of Nadia Balooshi*, a 24-year-old media person, who had to put up with the antics of her “psycho” roommate. “I used to stay alone in a one BHK flat till I began feeling a little lonely and decided to have a roommate. It was a terrible decision! Initially, things were smooth between the two of us. However, when it was time to split bills — electricity, water and groceries —all hell broke loose. Apart from the rent money, she wasn’t willing to pay anything. The first few months, she made the excuse of not earning all that well, and I let it be. But then I realised that she was eating up all that I would buy for myself. After a lot of coaxing from my friends, I was convinced that I was being taken for granted and I must correct the situation. Like all other confrontations, even this one was terrible. While it started with her saying she doesn’t have the money to pay for expenses other than rent, she eventually accused me of leading an ‘unaffordable’ life. She said she doesn’t need ‘waste expenses’ like garbage bags, for instance. She repeatedly said she can’t ‘afford’ the way I live. All previous months, my lifestyle didn’t bother her, it was only when she was asked for her fair share, did it pinch,” recalls Balooshi, who is living alone again and says is happy that way.

Another case is that of Ankita Dayal’s*, who had to deal with a calculative and stingy flatmate for a few months. “When I moved into a house with my friend, we had an understanding that all our bills would be shared. Whether it’s rent, electricity or water, both of us will deal with 50 per cent of it. However, my flatmate, who was surprisingly a good friend before we moved in together, said that she won’t be paying 50 per cent of the electricity bill as she wasn’t utilising the air conditioner as much as I did. We split the bill 70-30 per cent. Then, when I gave her the same logic about not paying half for the groceries as I didn’t eat anything she used to buy, she picked a fight with me. We tried to work it out for a month, but things had just become too sour after that shouting match,” says Dayal, who also lives alone now. While there are lots of parasite-like roommates, there are also those who ‘borrow’ stuff and don’t bother returning. “My roommate had borrowed my brand new pair of earrings — a gift from my boyfriend — for an office party. Months passed and there was no trace of the earrings. I didn’t know how to ask for it so I made an excuse saying that I need to wear them. My roommate said she’ll give but didn’t bother and hoped I would forget about it. After another week passed by, I asked her firmly – ‘where are my earrings?’ She told me she lost them. I was angry, not because she lost them but because she didn’t bother telling me that herself,” recalls Jyoti Nambiar*. So, if you’re one of those who believes that choosing a roommate is an absolute no-brainer, think again!

* names changed on request

Reports emerged that three UAE nationals were deported from Riyadh by the Commission for the Promotion of Virtue and Prevention of Vices in Saudi Arabia. The reason: they were really, really ridiculously good looking men! Of course. If they were women, they would have been publicly stoned for ‘exposing’ their beauty.

The funniest part of this entire story is the fact that of all places, it is Saudi Arabia that did something against men; you see, in their minds, they were genuinely saving the women from naughty thoughts. I think that’s the only glimpse of equality I’ve seen in the past couple of years. Strange, isn’t it?

Omar Borkan Al Gala, who was one among the trio to be deported forcefully, is a photographer, actor and poet from Dubai. Lowered to just being eye-candy for women in Saudi Arabia, Al Gala has been making headlines all over the rest of the world.

However, my argument is that Al Gala and gang cannot be the first species of good looks in an Arab country. And, deportation, certainly, cannot be a long-term solution to this huge problem. So, what is it that the Commission for Promotion of Virtue and Prevention of Vices can really do to tackle the issue?

Enforcing burqas for good looking men is a much better permanent solution, don’t you think so? Since, Saudi Arabia is all for an eye-for-an-eye kind of justice, burqas for men would pretty much serve the same purpose they serve for women.

Another possible solution is to send these good lookers to India, as we certainly face a dearth of hot men here. Oh wait, the Khap might just ban noodles for them!

Wikipedia defines binge or heavy episodic drinking as consumption of large amounts of alcoholic beverages over a short period of time with the primary objective of getting drunk. For college students, it’s merely a ‘weekend’ occurrence.

“I mostly drink over the weekends, generally at a friend’s place,” says 19-year-old Sa­h­il Gupta*, who’s a first-year student of Mass Communication. Ev­en though Gupta isn’t old enough to drink legally, he doesn’t find it hard to indulge as most pubs don’t ask for any identification. “I’ve been to almost all pubs in the City and so far, I’ve not be­en asked to show any ID proof.”

Drinking at a pub or a bar is not exactly an affordable affair, especially for those who have to depend on their parents for allowance. However, a few hours at any pub in the City on a Saturday night might give you another impression altogether. Abuzz with very obvious-looking college students, these clubs and pubs – even the expensive ones – seem highly affordable. “I don’t have a fixed allowance so I ask my parents for money whenever I need to go out with friends. When I go out for drinks, I take at least `1,500,” says Gupta, who is also confident that his parents don’t have a clue about his premature exposure to alcohol. “I spray enough deodorant or perfume before returning home. My parents don’t know and since I have no curfew issues, things are pretty smooth.”

Gupta, who is just one among the thousands of students binge drinking today, says he’s not got into any trouble and says he’s not seen any of his friends get into any either. “I’ve never vomited or fallen sick even after drinking more than 500ml of hard liquor – rum, whiskey or vodka. In fact, I can drive home safely after a binge drinking session with friends,” says Gupta.

However, there are ma­ny who have not been as lucky as Gupta. Dr Mahesh Joshi, group head for emergency medicine, Apollo Hospitals, says: “Tho­ugh the numbers are not alarming right now, there has been a 20-30 per cent rise in the number of accidents involving college students in the past five years. Education and enforcement are the only ways out of this problem.”

Dr Praveen Chintapanti, consultant psychiatrist at Tranquil Minds, adds that binge drinking is not just growing among rich kids but also those belonging to middle-class families. “While some kids have it easy because of their rich and busy parents, some have to find ways to fund their lifestyles,” Dr Chintapanti reveals.

So, the bigger question is why is binge drinking so common among college students and young adults these days? She says: “Most of the time, the only reason for children binging is to have fun. Moreover, this kind of lifestyle is glamo­uri­sed again and again in Hindi movies. Take 3 Idiots for instance – the movie shows three engineering graduates getting drunk on top of a tank.” Anot­her ugly aspect of binge drinking is the fact that one loses his or her inhibitions completely. There is no understanding of good and bad, and right and wrong in that intoxicated state. “By binge dri­nking, youth put themselves into a vulnerable state. In fact, I had counseled a girl who had had sexual intercourse in a dru­nken state,” reveals Dr Chintapanti.

Your child might be binging if…

1. He/ she isn’t talking to you directly or hesitates in making eye contact.
2. He/ she is irritable in the morning.
3. His/ her scholastic performance has become poor suddenly.
4. He/ she is suffering from health issues like vomiting and acidity.
5. He/ she smells of alcohol.
6. He/ she spends abnormal amounts of time with friends.
7. He/ she has been bunking college.
8. He/ she has been returning home way after curfew time.
9. He/ she is asking for far more money than they usually require, especially if they are studying outside of their home city.

Consequences of Binge Drinking

Death: Each year, an estimated 1,825 college students between the ages of 18 and 24 die from alcohol related unintentional injuries, including motor vehicle crashes.

Injury: Each year an estimated 5,99,000 students bet­we­en the ages of 18 and 24 are unintentionally injured under the influence of alcohol.

Assault: Each year an estimated 6,96,000 students between the ages of 18 and 24 are assaulted by another student who has been drinking.

Sexual Abuse: Each year an estimated 97,000 students between the ages of 18 and 24 are victims of alcohol-related sexual assault or date rape.

Unsafe Sex: Each year an estimated 4,00,000 students between the ages of 18 and 24 have unprotected sex, and more than 1,00,000 students between the ages of 18 and 24 report having been too intoxicated to know if they consented to having sex.

Drunk Driving: Each year an estimated 33,60,000 students between the ages of 18 and 24 drive under the influence of alcohol.

(As per National Institute on Alcohol Abuse and Alcoholism)

Binge Drinking

Binge drinking is a pattern of drinking that brings blood alcohol concentration (BAC) levels to 0.08 g/dL. This usually occurs after four drinks for women and five drinks for men—in about two hours.

(As per National Institute on Alcohol Abuse and Alcoholism)

(*Names changed to protect identities).

There was a hero, a heroine and a villain. For decades, Bollywood has rested on these three elements for success. But now that lines between bad and good are slowly blurring, the Hindi movie villain is on the road to extinction. Postnoon charts the changing definitions of the antagonist as a tribute to Pran — one of Bollywood’s greatest villains who was recently honoured with the Dadasaheb Phalke award.

There was a time when Hindi movies were unimaginable without an antagonist. Things didn’t seem right unless there was a Gabbar-like element who the heroine had to dance for, for the sake of her lover — our old-school hero — who was always good, righteous and macho enough to fight a rather large group of goons. Today, when people prefer characters they can easily relate to and don’t bother with unrealistic cinema as such, the antagonist has changed. The villain in Hindi movies is no longer the rough-stubbled guy with a whip in his hand or one who’s got crazy one-liners like Tera Kya Hoga Kaaliya? or Mogambo, Khush Hua. With shades of grey replacing the once-upon-a-time clearly defined black and white protagonist and antagonist in a film, there is hardly any room left for a villain.

The oldest, evergreen villain in Bollywood has to be Gabbar Singh, played by Amjad Khan in Sholay (1975). In the ‘70s, it was Gabbar’s character who redefined the Hindi film antagonist. Unlike earlier films, Gabbar the baddie was not only a lecherous bastard going around town raping women —he was just a lot more. For Amjad Khan, Gabbar Singh’s role set the tone for his acting career — he then donned the villain’s hat in Muqadar Ka Sikander (1978), Satte Pe Satta (1982) and Kaaliya (1997). The ‘70s also saw another kind of antagonist rising — the hero/villain kind. Amitabh Bachchan set this trend with Deewaar (1975), Don (1978) and Shakti (1982). So, it was the ‘70s wherein the lines between the good and bad had started to blur. It was corruption, strained relationships and politics that mattered in the ‘80s. The trend is obvious with the kind of releases in that decade. However, Mr India’s (1987) Mogambo was an exception.

In the ‘90s, the villain was reborn. With films like Beta (1992) and Aaina (1993), the era of the vamp had set in. While Aruna Irani played an evil mother in the former, Amrita Singh played a jealous sister in the latter. The ‘90s was even more special because it was then that stars like Shah Rukh Khan and Sanjay Dutt followed suit playing the hero/villain. Shah Rukh changed the perception of a hero and a villain with his roles in Baazigar (1993), Darr (1993) and Anjaam (1994). Dutt followed with Khalnayak (1993). Like Bachchan in the ‘70s, even the villain of this decade had become bad because of circumstances. Whether it was bad company or lack of motherly love, the villain was not all bad.

With the ‘90s we are introduced to another villain — terrorism. With films like Roja (1992), Bombay (1995) and Dil Se (1998), all released in the same decade, the trend is pretty clear. Also, it was in the ‘90s that the biggest negative element was not a hairy villain but merely bad timing, love triangles and more and more family members. Films like Dilwale Dulhaniya Le Jayenge (1995), Hum Apke Hain Kaun (1994), Dil Toh Pagal Hai (1997), Kuch Kuch Hota Hai (1998) and Hum Dil De Chuke Sanam (1999) are proof enough.

Coming to the 2000s, apart from Salman Khan and remakes of old Hindi movies like Agneepath, no one seems to be keeping the standard formula villain alive. 3 Idiots (2009), Rang De Basanti (2006), Munnabhai MBBS (2003) and other biggies of the millennium were mostly movies based on issues where it was the education or the political system that played the bad guy role. Even in movies like Dhoom (2004), the villain is far from what he used to be in old Hindi films.

With upcoming movies like Yeh Jawani Hai Deewani, Ramleela and Go Goa Gone, the standard Hindi film villain seems to be fading slowly and steadily.

Bar 41 at the Radisson Blu is the ideal place for a quiet, uninterrupted evening, especially with business associates.

‘Why is Bar 41 so called?’ That’s the first thing that hits you when you enter the lobby bar at Radisson Blu. I hoped the drinks would be priced at `41 — at best `410 — but that was just a case of wishful thinking, I guess. Anyway, coming back to the real reason the bar is called Bar 41 —well, they have a selection of 41 wines to boast.

From Indian to international, mainly new-world wines, Bar 41 is quite a pull for those interested in some wine and cheese, especially those from the expatriate community. “Though we have a variety of imported wines on the menu, we like to focus on wines available in India. From what I’ve observed, most people have pre-conceived notions about Indian wines. Most think they aren’t as good. At Bar 41, we are trying to change this thinking. Grover and Sula wines, for instance, are good wines produced in India. There’s no reason one shouldn’t indulge in them,” says Tarun Varma, director of food and beverage at the hotel.

The décor of the bar, not too in-your-face and blending with the ambiance of the hotel lobby, is simple yet classy to say the least. Cushy chairs with low tables at the bar give a sense of comfort to those fond of drinking to relax and having a jolly time. The bar at Bar 41 also keeps the relaxed tone intact with its chandelier-like design. With shiny glasses and liquor bottles, the bar may tempt even those who don’t like to drink!

Another great aspect of the placing of the tables and chairs is that even though they appear quite close to one-another, eavesdropping is not common. With Buddha barish music in the background, people are delivered a quiet and peaceful time.

In the cocktail section of the menu, the usual Long Island Iced Teas and Bloody Marys are given their fair space. However, the waiters, enthusiastic to surprise the customers with innovative drinks, are more than happy to customise cocktails and blend them to individual tastes. For instance, a mango Mojito is a must-have at Bar 41 — it’s summery, refreshing and smooth. Another kind of cocktails that the staff is excited about and seems to be promoting like crazy is their selection of tea cocktails. “Most of us have a very primitive outlook towards tea. There are so many kinds of teas yet not many of us bother finding out more about them. With our tea cocktails, we are trying to educate people about the different kinds of teas available. It’s not just black, green or the one with milk,” says Varma. Among the tea cocktails, the green-tea cocktail with a hint of cinnamon is a must-have. Cognac-based, it will actually force you to perceive tea differently after the first sip.

Coming to the bites, the Mediterranean Platter comprising crispy peta bread, feta cheese, tabouleh and artichoke bruschettas are worth trying. The other short eat, innovative and ‘exclusive to this bar’, is the Watermelon and Feta Cheese snack. The usual suspects like Chicken Tikka, Mutton Seekh and Tandoori Chicken don’t hurt either. The best part about Bar 41 is its affordable pricing of cocktails. So, here’s a bar where you can enjoy a guilt-free indulgence. Cheers!

Where: Bar 41, Radisson Blu

Must-have: Mango Mojito

If you’re in the mood to explore the vast Mangalorean cuisine this summer, a visit to Seasonal Tastes at the Westin hotel is a great way to quiet your cravings.

In spite of being hidden away in the vast buffet at Seasonal Tastes, the authentic Mangalorean dishes on the menu have what it takes to pull you toward them. The two-week festival from April 15 to 30, which has already covered more than 30 authentic dishes from the coast is the best way to explore the cuisine almost to its entirety.

Coconut, spicy and curry are the three key words the hotel uses to lure its customers and the basic ingredients of most Mangalorean dishes. Apart from the starters and the main course, the Mangalorean food ‘feastival’ at the Westin also includes some refreshing drinks from the coastal land. I began my Mangalorean tryst with the very popular and flavourful Kokam Sherbat — a must-have. However, if Kokam, ideal for the summer, isn’t your thing, you can always choose the good ol’ butter milk or shikanji from the menu.

Coming back to the food spread, rich with the regular buffet at the hotel, is set up tastefully with a touch of Mangalorean culture. The brown rice that is stored in a basket for years in typical Mangalorean style to the rock salt famous in the region, the food spread gives the customers a true picture on how the cuisine is relished.

Among the variety of chutneys on display, the spicy tomato and the sweet tamarind chutneys are must-haves. Plus, they blend well with curd rice, another not-to-miss dish in the spread. Even the pickles — the Mangalorean Kochala Lonche and the Mangalorean Lime pickle are a treat for those who don’t mind it spicy.

From the starters and main course section, Pork Bafat (pork cooked with fresh chilli, ginger and Mangalorean spices), Mutton Masala (lamb cooked with onion and tomato), Banana Fry, Kempu Gojju (lentil tempered with curry leaves and mustard), Sorekai gassi (Mangalorean style bottle gourd curry) with Kori Roti are essential to complete your flavourful indulgence. And, you can always end the treat on a sweet note with desserts like Semiya payasam.

You have time till April 30 to be treated in true Mangalorean style, we say —Go for it!

Where: Seasonal Tastes, Westin
What: Mangalorean Food Festival

]]> http://postnoon.com/2013/04/21/mangalorean-delight/121079/feed 0 http://postnoon.com/2013/04/20/mums-the-word-2/120881 http://postnoon.com/2013/04/20/mums-the-word-2/120881#comments Sat, 20 Apr 2013 08:50:31 +0000 Nidhi Bhushan http://postnoon.com/?p=120881

If you’re always playing second fiddle in your man’s life, chances are you’re stuck with a man who’s still tied to his mother’s apron strings. Here are a few signs to help you decide your path.

Yes, it’s true that women like a man who’s understanding, caring and respects women. It is also true that men who respect their mothers and love them, generally turn out to be more emphatic and sincere. However, a man who constantly looks to his mother for approval and can’t stop talking about what a perfect human being she is will raise a ‘mama’s boy’ flag in any woman’s mind. And, most of the time, with reason.

Though women understand that mothers play an important role in their man’s life, they don’t like playing second fiddle. With all due respect, if a woman’s sharing a man’s bed, she certainly won’t like taking a backseat in other aspects of the relationship. If you’re in a relationship that involves constantly fighting for that special spot —currently occupied by your mother-in-law or boyfriend’s mum — run while you can. Here are a few cues on the basis of which you should pack your bags!

1: Are you playing the maid/lover?

In the 21st century, where most families are the double-income sorts, the traditional notions regarding household chores seem obsolete. No, you are not supposed to pick up the plate after your man has finished a meal just because he’s used to being treated that way or just because you are a woman— the damned nurturer. Mama’s boys are usually the types who have been spoon-fed, with obnoxious amounts of love, every single meal till them poor souls part from their mums to go to college. If your man or boyfriend expects you to cook, clean and run errands for him, he’s bad news. He expects you to do all this because he’s been conditioned to believe that women who love him will pamper him every chance they get — like they have nothing better to do. We agree that women don’t expect a Mr Clean or the male equivalent of Betty Crocker, but they like a helping hand. And, if your loverboy can’t even do that, dumping him is something you’d thank us for later.

2: ‘My mum is this, my mum is that’

Are you sick of your lover praising his mum’s cooking, the way she cleans, the way she talks, how social she is, what a nice person she can be and so on? You may be on to something. It’s nice for a guy to appreciate his mother for her cooking skills from time to time, women understand that, in fact most people like what comes out of their home kitchens — after all, that’s the taste we grow up with. However, there is a thin line between liking her skills and making her the benchmark for everything. Women don’t appreciate men who constantly compare them to their mothers, one, because it makes them feel old and two, because they don’t want to replace the mother, they just need the No. 1 spot all to themselves. So, if you’re with a guy who wants to ‘fix you’ and make you just like his mum, GET OUT!

3: Mother and the ‘sun’

If the sun in your relationship is your man’s mother, there’s definite trouble ahead. For a mama’s boy, his world usually starts and ends with his mother. All his plans, his vacations, birthdays, anniversaries and other special occasions depend on one factor – the mother. He’ll be the kind to invite his mother to every vacation, sometimes, even for a trip to the mall. It is normal that your man would pamper his mum on her birthday or anniversary, however, if she’s a fixed element in all his plans no matter what the occasion is, he’s not such a great catch.

4: Mommy’s calling

If your partner’s mother calls him at least four times a day just to check on how his day is panning out, you’re in trouble. In case of Indian men, and only Indian men, it’s normal for them to speak to their mums on a daily basis — in saner countries, even that’s too much. However, if your Indian man has been talking to his mother more than once a day, there’s a lot you need to worry about. He’s a mama’s boy!

5: The deciding factor

Competing with the woman who gave birth to your partner is definitely going to be a one-sided battle — you will lose. So, the best thing to do is pack your bags if you know that your life is headed that way. One tell-tale sign is who has the decision-making power? If your partner involves his mother in every little decision he makes regarding his life — jobs, health, fitness, clothes, etc.. — he’s a mama’s boy. As it is, couples find it hard to agree on day-to-day issues, and involving a third party into this already troubled situation is a recipe for disaster.

6: Mommy knows best

If your partner involves his mother in every aspect of your life together, chances are, things will be no different when you have children. Remember, a mama’s boy is convinced that his mom is the only one who knows how to raise ‘great’ kids.

I spent more than a year learning the skills that my job required in Marathapally. I had to pay a few thousands for the course too. When I started working in a fancy parlour — my first job — I used to earn a meagre `5,000 per month and considering the time I’ve spent in the industry, I’m not making much today either.

A typical day starts at 9 am in the morning, we are expected to clean the parlour and make it presentable for clients who only start walking in around 11 am. We are expected to do whatever it takes to keep the client happy — even if they are fussy and moody for no reason. There are days when people come into the parlour in such a foul mood that they fuss about threading. But, I can’t complain, I just have to suck it up and smile — a tactic I’ve picked up in the many years being a salon employee.

After noting all the appointments for the day, we try to delegate work equally. However, that’s not possible with regular clients who insist on sticking to one beautician. There are days when I have to do full body waxing for more than 10 clients. It’s exhausting and at times, disgusting — there are many who have terrible body odour issues. Waxing in a closed, private space only makes the smell worse. The most popular service in waxing is bikini line. At `1,000 per session, the parlour makes at least `20,000 just through bikini or Brazilian waxing. Though I’m good at what I do and do it all wearing a smile, waxing that area can be very disgusting. There have been times when I couldn’t eat the whole day because the clients had not washed their private parts and I had to deal with the smell and vaginal fluids.

I provide at least `60,000-70,000 worth of revenue to the parlour I work in, that too, in a bad month. I can’t even imagine how much money the parlour must be making totally.

— This column to appear every week will give you the inside dope on professions you thought were the coolest and the easiest.

All set to give a new meaning to KBC in Hyderabad, The Park Hyatt is strong competition to those numerous kebab eat-outs, at least in the coming week. The hotel is sure to lure you with its worth-every-penny Kebab, Beer and Chaat festival. Postnoon reviews.

What: KBC – Kebabs, Beer and Chaat

Where: The Dining Room, The Park Hyatt

Price: Rs.1,500 plus taxes

I’m yet to find a place that goes wrong with an offer that includes unlimited kebabs and beer. Isn’t that all you need to have a great time with friends and family, as long it comprises the ‘cool’ kind of relatives? Well, in most cases, the answer to that would be a big yes.

The Park Hyatt recently launched KBC — Kebabs, beer and chaat – at The Dining Room. With mouth-watering kebabs, even the melt-in-the-mouth Kakori kebab kind, beer and a variety of chaats on offer, the hotel is the go-to place to satisfy your street food craving, sans long queues and annoyingly crowded streets.

Our KBC festival began with the vegetable starters, a choice of four handpicked by the chef on the day. From Dudhiya Paneer Tikka to the evergreen Khumb Palak ki Seekh, the starters set the tone for a satiating evening that was bound to follow. While the paneer was rich and flavourful, the Palak ki Seekh contributed to the crunchiness of it all. While the KBC package includes only Kingfisher Blue as part of it, one is free to indulge in the many cocktails and mocktails listed on the set menu. However, priced at Rs.250 per drink, they are not included in the offer.

Coming back to the delicious kebabs on the menu, the two-week festival is planned in such a way that eight starters — veg and non-veg — are selected from a long list of succulent kebabs on a daily basis to keep the customers coming back for more. Luckily, the Kakori kebabs were on the menu the night I went and ate to my heart’s content.

The long list of non-veg kebabs includes the usual suspects like Chicken Tikka, Galouti Kebab, Boti Kebab, Shami Kebab, etc. while the veg starters throw in a few surprises like Tandoori Broccoli, Tandoori Bharwan Karela and Dahi Ke Kebab. However, what you get to choose from depends totally on your luck and the eight veg and non-veg starters the chef inky-pinky-ponkies on that day. Knowing The Park Hyatt’s reputation for serving some of the best food in town, I’m sure luck would be on your side. It was on mine!

After the vegetarian starters were taken care of, at least one round, it was time to devour the non-veg starters that included Kakori Kebab, Surkh Lal Murgh Tikka, Lamb ki Galouti and Sarson Wali Machali Tikka. Out of the four, the Surkh Lal Murgh Tikka won the show hands down. It was soft, flavourful and the spices in it blended beautifully with the Kingfisher Blue on offer.

The third aspect of the KBC festival, the chaat, though delicious, didn’t do much for the rest of the offer. At least, for me, the dahi-soaked puris and bhallas did nothing to enhance my kebab and beer experience. In fact, it seemed like a desperate way to call the festival K.B.C’. Chutney or cocktail would have served the purpose too, right?

Anyway, the KBC offer — priced at Rs.1,500 plus taxes, also includes a small selection of main course dishes like Lucknowi Murgh Biryani, Dal Makhani, Indian Breads and Subz Chilman Biryani for those who wish to satisfy themselves the traditional way — starter and main course. More good news for them…there’s dessert too!

In all, the KBC festival at The Dining Room, Park Hyatt, is a full and satiating one. Don’t miss it, you have time till April 21. And, about my search for a place that goes wrong with kebabs and beer…well…it continues…

]]> http://postnoon.com/2013/04/14/flavour-of-the-streets/119662/feed 0 http://postnoon.com/2013/04/14/word-from-the-kitchen/119664 http://postnoon.com/2013/04/14/word-from-the-kitchen/119664#comments Sun, 14 Apr 2013 08:47:42 +0000 Nidhi Bhushan http://postnoon.com/?p=119664

With more than 16 years of experience and a flare for trying out new things, executive sous chef at The Park Hyatt Agnimitra Sharma says he can’t imagine a life that didn’t revolve around cooking and bringing a smile to people’s faces. “I’ve been passionate about cooking since I was a young boy. And, even though the journey to become a celebrated chef is not an easy one, I didn’t give up on my dream,” he says.

Talking about the KBC festival, his brainchild, the chef says: “I wanted to create something new with this festival. Most of the hotels in the City were doing special Baisakhi food festivals and I didn’t want to tread the same path. I tried something new with it by adding chaats to the festival. In fact, the idea dawned upon me when I was watching KBC on TV!”

When asked a little more about the chaat fixation, he quickly said: “I wanted people to enjoy delicious chaats in the comforts of a hotel. Most people associate chaat with street food and don’t think that hotels would do justice to it. I wanted to prove them wrong.”

The experienced chef, from a small town called Gorakhpur near Lucknow, did prove his point at the end of the day. “We’ve got a good response from people so far. Many of them are pleasantly surprised with the chaat we have on offer too,” he boasts a little.

Another peculiar aspect of the festival, the daily handpicking of eight veg and non-veg starters, he explains “is to encourage people to come again”. “Getting to try something new on another day during the same festival is not a common practice. I wanted to give that choice to the guests with the KBC offer,” he explains.

A sensitive guy with a great sense of humour, Ketan Bhagat is almost ready to launch his first novel — Complete/Convenient. Postnoon chats with the nervous wreck to find out more.

Competition among siblings is quite the norm—we practically grow up competing with our elder and, in-their-imagination, wiser brothers and sisters. However, competition at school level or even college might not be as tricky as one on a professional level.

Ketan Bhagat, who’s the younger brother of celebrated author Chetan Bhagat, is all set to launch his first novel next month. Titled Complete/ Convenient, the book focuses on the life of an NRI. Whether the book will change the relationship the two brothers currently share, only time can tell. For now, we give you the excerpts from a tete-a-tete with Chhota Ketan, who has his fingers tightly crossed.

Q. What compelled you to write the book? Was the success that your brother enjoys a factor?

Ans: I started writing the book in 2010, a little before I decided to move back to India, giving up my almost perfect life in Sydney. What an NRI goes through once he gets to live the dream he’s been dreaming is a topic that is very close to my heart. It was what I was going through personally that provoked me to write the book. Like the lead character Kabir, I too, was a typical Indian boy who always dreamed of going abroad and earning in dollars. However, there is a cost and sacrifice all NRIs have to make to leave their home country. My book is about that. It is a representation of what life abroad is like, it does not say if that is bad or living in India is good. It’s just a story of an NRI’s life through Kabir.

It took me about two years to finish writing. While I hadn’t started writing with the purpose of making a profit out of it, now that its release is barely a month away, I want people to pick it up. Chetan being what he is was a major factor, yes. But not because I wanted a piece of his success or anything, it was a factor only because he knew much more than me about the market. And, about writing in general.

Q. Did you consult your brother about the book? Has he read it? Do you think your book can cause a serious sibling rivalry?

Ans: Initially, he did say that I’d be ripped apart by the people and I needn’t get into anything in such a rush. However, after reading the book, he did say it was a good read and is very readable. Plus, both of us somehow can’t agree with each on creative subjects. We never have.

My intention is not to compete with my brother — I can’t. The way a newbie who wants to set up an IT Company can’t compete with Narayan Murthy, I can’t compete with my brother. He’s huge in India and I’m very happy about that. I just needed to pen down what I felt, and things just led to a book. Plus, a living successful example within the family was only reassuring.

Q. How would you describe a typical NRI life?

Ans: The book will answer that question. Anyway, everything in the book is based on real characters. It will give the reader a significant insight into the life of an NRI. It talks about how one is surprised by other countries that are so beautifully run, where one doesn’t need to fear cops, etc. But then, there’s that longing to return home. For instance, there is a chapter on what an NRI couple goes through during Diwali out of India.

Q. When is Complete/ Convenient releasing? Do have any ideas for a second book?

Ans: The book will release on May 15. However, the publishers—Shrishti — suggested that we release it online before that. I have a topic for another book though I had vouched not to write again, but it is too addictive. The next one might be about the relationship between a father and his child. Again, the topic is very close to me. I’m a very sensitive person and can only write about things that matter to me personally.

Q.Other than a passion for writing, what other similarities do the Bhagat brothers have?

Ans: We have very similar names, thanks to our non-creative parents. But, the similarity ends there. While he’s always been the topper in the family, I’ve been the one barely going through. Even when our parents were called to school, the reasons varied in my case and in his. For me, the teachers only had complaints and for him, it was always praise.

To know more about the author, you can log on: www.ketanbhagat.com

With décor inspired by Akbar’s court in Fatehpur Sikri, Tansen treats its customers like kings. The Ohri’s restaurant recently launched a new menu to deliver that royal promise.

The walk from the parking lot to the restaurant is not the most appetising — thanks to the foul smell coming from the lake. Howe­ver, you’ll easily be transported to a happy place the moment you enter Tansen. The few seconds of discomfort that your olfactory nerves underwent is quickly replaced by the fragrance of marigolds decorating each table.

Inspired by Akbar’s court in Fatehpur Sikri, Tansen’s architecture is well-planned and royal. Named for one of the nine gems of Akbar’s court, Tansen the restaurant is a tribute to the legendary musician. The menu, which has its little bits on Tansen, is a comprehensive one. The selection of starters and main course dishes, with an equal variety for vegetarians, is sure to make you drool. Some of the must-have vegetarian starters are Kafta Paneer Tikka (kebab of cottage cheese rubbed in aromatic Arabic spices and grilled), Lakhanawi Bharwan Aloo (potato stuffed with cottage cheese, dried nuts and spices), Rampur ke Pyazi Kebab (shallow-fried kebab of brown onion and cashew nuts, marinated with famous Rampuri Changezi masala) and Khumb aur Akrot ki Tikki (walnut and mushroom patties stuffed with apricot chutney).

Among the non-vegetarian starters, the Sambhal ki Seekh (lamb seekh marinated in Changezi spices, green coriander, onion and green chilies), the Mutton Tawa Kebab (shallow fried cutlet of minced lamb with naan crumbs) and the Beera Murgh Ke Soole (skewered chicken marinated in robust spices and grilled) are must-haves.

The main course also boasts of plenty from the newcomer list. Murgh Zaatar (strips of chicken tikka tossed with onions and tomatoes) and Rampur Nalli Nihari are worth a try. Another good aspect is the variety of bread. The multi-grain parantha, the Bhurani parantha (chilli and chaat spiced layered bread from Lucknow) and the Rehmania Parantha (whole-wheat parantha cooked in a special tandoor) are must-haves too.

Like all good food, even Tansen food is best when it ends on a sweet note. The Angoori Litchi (juicy litchis stuffed with small rasmalai and served in sweet rabdi) is a personal favourite.

So, if you have it in you to brave the heat and the foul smell from the lake, Tansen is a good bet. The revised menu, which has undergone a 50 per cent change, will surely satiate your taste buds enough to keep you coming back for more.

Seasons bar is a must visit if you’re in the mood to sit back and relax.

Entering a bar which has a band playing Alanis Morissette’s Ironic live in the background isn’t an everyday occurrence in the City. Usually, it’s the Ke$has and Taylor Swifts who are there to greet us and help us get into the groove of all things hot and spunky.

Most bars cater to the young, who they believe are also the happening ones, and don’t really bank on professionals or even those who belong to the older sections of society. However, Taj Krishna with its Seasons bar treads the unbeaten path with finesse and class. A bar right in the heart of the hotel’s lobby, Seasons is an ideal place for those who wish to enjoy their drinks and snacks in peace. However, one shouldn’t confuse peaceful with an environment conducive only to those who visit to drink away their sorrows. The bar has got a lively, yet not over-the-top feel to it as well. The live band, comprising two singers, sets the tone of the bar — a laid back, yet fun place to drink at.

With cushy chairs and an open-air seating area, Seasons gets everything right — ambiance: check; selection of alcohol: check; snacks: check; crowd: check. The bar is also ideal for those who like sipping their poison on tall bar stools —alone or in company of friends.

For a first-timer, the choice of alcohol can be a little overwhelming as there are two fat menus one has to choose from — wines and beverages. While Seasons boasts a huge wine selection — reds and whites, it also has the best in store from the whisky and cognac world. Old world wines like French JP Chenet Chardonnay 2009 (white) and JP Chenet Merlot (red) are also part of the wine selection that the bar so proudly terms as its USP. The variety extends to new world Australian, Chilean and Indians wines too. The price of wines — red and white —ranges from `3,000 to `25,000 by the bottle and `7,000 to `80,000 in the champagne category.

Coming to the whisky selection, popular among the local crowd that walks in, Seasons is home to rare whiskies like the Girvan 1964 — a 48-year-old vintage whisky and Johnnie Walker Blue Label KGV. Among the single malts, the Lagavulin (16 years), Glenfiddich (12 years) and Glenlivet (12 years) are sure to lure you to have a good time as well. The Seasons bar is also home to Remy Martin’s Louis Tres (XIII) cognac. Served at `18,500 per 30ml, the vintage cognac bottle has been displayed in the outdoor seating area.

The cocktail selection, including signature cocktails, is also worth a mention. From champagne-based cocktails to whisky-based concoctions, the bar has something for everyone. However, based on the fact that regular cocktails are generally available everywhere, I would recommend you try their signature makes. Among them, White Lily (white rum, gin and triple sec), Fresh Pomegranate and Ginger Margarita (fresh pomegranate juice, muddled ginger and tequila) and Kiwi and Basil Martini (muddled basil leaves and kiwi fruit with gine) are must-haves.

Seasons bar, unlike others, sticks to just finger foods that one can enjoy with drinks. Jalapeno and cheese poppers, corn and cheese tarts, Andhra-style Chicken Tikka and Paneer Peshawari are a few recommendations.

While we vouch for the ambiance and experience at Seasons, if live music isn’t your thing, you can sit in the other part of the bar and enjoy the IPL matches. Cheers!

Bottoms Up:

Where: Seasons Bar, Taj Krishna

Must-have: White Lily

Critics

We often feel that the easiest job on the planet is go to eat and drink, watch movies, stay in fancy hotels and review them. Considering that food and drinks are free for a food critic and so is watching movies for a movie critic, it is a luxurious and fun job to do. But, imagine writing about each time you dined out, watched a movie or stayed in a hotel. Wouldn’t it suck the fun out of everything? After all, that’s work right? You

go, you eat, you drink and then, you have to write. At times, you’d even have to eat things that kill your apetite at hello! Even movie critics have it bad – imagine writing 600 words on Himmatwala! Guys, it’s a tough job because it’s a job at the end of the day.

Bartender

Tom Cruise in Cocktail made this job look easy and very sexy. He made us think that being bartenders would make girls drool over us, people would patiently watch us prepare their favourite cocktails and even listen to what we have to say. Sorry to burst your bubble, but that ain’t true at all. First and foremost, girls don’t care about your smile, they’re there to have a good time; drunk people are not patient and nobody at the bar cares about the human being in you. Visit a bar during its peak hour, you’ll know the reality. Bartenders have to churn out fancy cocktails, maintaining their stylish juggles and cool, one after the other almost every night. That, my friends, isn’t the easiest thing to do. And, don’t even get us started on what it’s like to be bartender if you’re a girl.

Flight attendant

If cleaning up after a stranger’s visit to the loo is awesome fun according to you, then probably being a flight attendant is an appealing profession. Yes, they do get to travel the world, earn a comfortable living and can afford many things you can’t. But, is the work all fun and games? The answer is a big NO. As flight attendants, they are expected to stay calm and alert in the most horrible of circumstances. They are expected to smile at terribly fussy people, who persistently ring that bell above their seats to complain about the food being cold or even too hot. And, don’t forget the constant leching that they have to deal with — yes, men don’t behave even in mid-air.

DJ

Spinning out tracks that he or she loves listening to is NOT what being a DJ is all about. DJs, like all other employees, have instructions from discotheque owners or hotel owners to stick to a particular style of music. The ambiance, the kind of bar, the sort of crowd are factors that define the tracks that are played — it’s not what the DJ likes or dislikes, unless it’s Nikhil Chinappa. As DJs, men and women, have to frequently address strange requests like playing Chikni Chameli while they’ve been spinning out heavy metal tracks all evening. Moreover, dealing with a drunk and loud crowd is not only difficult, it is annoying on a daily basis. A number of DJs complain of headaches too thanks to being exposed to the loud environment night after night.

Lifeguards

Watching bikini-clad women isn’t the only thing lifeguards do in that profession. They save lives! Most of us have envied their jobs for one thing or another— a 9-5 kind of job at the beach is something, isn’t it? But, the real profession doesn’t mean just that. Lifeguards toil in the sun all day long—being on the beach can only help so much; they have to stay fit for the sake of others and are expected to jump in every time somebody adventurous decides to ignore the warning boards, especially those along a swimming pool. And even though the job is about saving lives — it’s noble — giving mouth-to-mouth to strangers is a bit much, don’t you think? In reality, beach goers don’t look anything like those we’ve grown up seeing in Baywatch!

Actor

It’s easy to believe that actors lead the perfect life. After all, they are among the few people around, apart from businessmen, who earn crores of rupees and enjoy a huge fan following. They live in swanky buildings, travel across the world, party in exotic destinations and unlike most people, who struggle for livelihood on a daily basis, actors don’t have to work throughout the year. Well, leaving all these perks aside, the amount of pressure they are under and the sacrifices actors make to be in that position cannot be described in words. Shooting under the sun, rough weather and physically challenging conditions, along with innumerable retakes, just to get that one perfect shot is a part of their job. The fear of failure continues to haunt them every day and not to forget, the loss of privacy is a byproduct of their fame. More than anything, it takes a whole lot of hard work, patience and luck to be a star and that’s precisely how most people spend their lives.

Travel writers

Travelling the world has to be the coolest job under the sun, we would conclude. Everything is paid for, one gets to taste all kinds of exotic food and of course, there’s the absorbing-other-cultures incentive in the package. Again, travel writers are not only about freebies. Imagine critically analysing all parts of your vacation — from your stay to the food. Travel writers are constantly on the job, they are expected to observe every teeny weeny detail and not sit back and relax. Moreover, most of them are left at the mercy of those who’ve organised the junkets — they don’t know where they’ll land some times, let alone the fancy stays that we all envy so much.

To keep your resume from going into the ‘no’ pile, there are a few things you must refrain from. Postnoon gives you a list of epic blunders people make in that very important document while applying for a job. Read on and learn.

In today’s weak job market, where everyone is struggling to step over the other. So, the first document that represents you before a prospective employer — a resume — should at least be error-free, if not extraordinary. Here’s a list of laughable mistakes that have made their way into resumes. Learn from them, it’s not too late.

‘Pubic’ analyst

A simple spell check might not be enough for your resume as words like pubic instead of public, ruining instead of running, kills instead of skills, etc, will not show up as errors. Asking somebody to proof read your resume once it’s ready is one way to avoid such a faux pas. Typing out your designation as a director of ‘pubic’ relations is a sure way of being rejected.

Objective

Most people get this wrong. The ‘objective’ category in a resume serves little purpose. In fact, it totally stumps your chances of being hired. Most people use buzzwords like ‘team player’, ‘result-oriented’ and ‘motivated’ in their objective. These adjectives have been used for so long that now, they have no impact on your employer whatsoever. And, considering, it’s the first thing that appears on your resume after your name, it might stunt your chances of making an impression through the rest of the resume as employers would lose interest when they see the word ‘objective’.

Lime-green font

Yes, standing out in a crowd is important. Certainly necessary, to land that interview. However, doing so with lime-green font is not the best idea. A person who had applied for the post of a personal assistant and manager in a reputed company decided to draw attention to her document by making it in lime green colour. It stood out, yes. But, only in the wrong way. The font colour made it difficult for the employer to read the resume and hence, it went straight to the trash can.

hotdude@******.com

Come on, you’re applying for a job. It’s time to grow up. Having retarded email ids like hotdude, and ariensarethecoolest are bad news on a resume. The ids may be fine for conduct in your personal lives, but not in a resume. Email addresses like these instantly make employers judge you, and…not in a good way.

Yawn

Agreed, that cramming your 10 years of experience into an one-page space can be quite the task. But, nevertheless, it’s important. A job applicant was once rejected because he submitted an 18-page resume to impress his future bosses. Not only do such resumes eat up the space for conversations during the interview, the long resumes are tiresome to read and skim through. Average length of a resume of a person with five-six years of work experience to boast is two pages.

Clicked

Attaching your photo to your resume, without it being mandatory, is the stupidest thing one can do. The employer finds it distracting and annoying. A lot of people attach random photographs of themselves and those they love to their resumes. It never works. While there are examples of people who attach their pet photos, there are those who have gone a step further by attaching naked pictures of themselves. Our advise is that you keep your ‘face’ for the interview.

With a view of the Hussain Sagar Lake and the City skyline, Altitude Lounge Bar at the Marriott is a great place to unwind.

Where:Altitude Lounge Bar, Marriott Hotel and Convention Centre

Must-have:Flaming Lamborghini

On the eighth floor of the Marriott Hotel and Convention Centre, the Altitude Lounge Bar has the promise of a great evening the moment you step foot in it. A walk through the candle-lit passage and the classy decor of the lounge are enough to get you grooving. The simple, yet stylish ambience at Altitude is also worth mentioning.

While the bar is great for hanging out with friends and colleagues, it is also suitable for those who enjoy their drinks alone at the bar. In fact, the bar has a significant percentage of people who waltz in to drink at the bar. Altitude boasts an interesting selection of whiskies, single malts and wines; however, its USP is the variety of cocktails. From the regular Cosmopolitan to creative mojitos (like the cranberry flavoured one), the bar has many options. “We constantly try to create new things for our customers to ensure they have a good time. We also have a range of flavoured homemade alcohol which is quite popular among the crowd,” says Jomy Abraham, food and beverage manager at the hotel.

The variety of single malts includes the popular Glenfiddich and Glenlivet (12 years) and the blended whiskies (regular, premium and deluxe) range from Black Label to Whyte and Mackay (22 years). The price for the same ranges from as low as `225 per 30ml to as high as `2,200 per 30ml.

From the cocktails menu, the Flaming Lamborghini is a must-have. A combination of five different shots, this flaming drink is sure to leave you asking for more (see the picture above). Another aspect that works for Altitude is the upbeat music — house, R&B and hip hop. And, unlike other bars, you can actually have a conversation with your friends even with it on!

No drinking session

is complete without finger-licking snacks and no one realises that more than the Marriott Hotel and Convention Centre. Crumb-fried Ravioli (with mushroom and gruyere cheese), Calamari Fritters (deep fried squid rings with tangy tomato dip and garlic mayo) and Grandma Style Chicken with Chillies (aka Guntur kodi koora) are must-haves. And, yes, Altitude delivers its promise of a good evening! We’re definitely going again.