Dharavi – A Look Inside
A small documentary by Intel on the “Be The Local” tours by two Dharavi residents and how they used the internet for it.
Hardys Wine Dinner with Sula Selections & Hyatt Regency Pune
While Sula’s wines themselves have been doing well in the country, they’ve also been catering to the more refined palates by importing select brands to the country across wines and other liquors under the Sula Selections umbrella. They most recently hosted a wine dinner at Hyatt Regency’s La Terrazza to showcase three wines from the Hardys label – winemakers for five generations from South Eastern Australia.
Unlike my fellow diners that evening, I’m hardly the wine connoisseur, but all the eating out over the years at least allows me to enjoy a decent glass of wine while being able to identify my favorites from the lot.
The evening started with a crisp & dry Hardys Stamp Sparkling Chardonnay Pinot Noir, along with some calamari rings with saffron mayo, potato coins, and bread-crumbed olives stuffed with sun-dried tomatoes.
The Pepper & Honey Baked Ricotta Cake and the Hardys Riesling Gewürztraminer were the highlight for me. The ricotta cake was served with some bell pepper coulis which lent a hint of hotness to the smooth creamy bite. Citrusy notes of the wine were a nice touch of balance to the course.
After a bowl of rustic Tuscan Tomato Soup, as we moved on to the main course, I ordered the Lamb Roulade, served with a horribly over-crisped herbed risotto chip and saffron slow poached vegetables. The roulade was paired with a medium bodied Hardys Shiraz Cabernet Sauvignon. A roulade is usually expected to be sliced meat rolled around a filling, very much like a sushi, but here I could only taste liver with bits of meat in a rather creamy textured cylinder.
Dessert was a Sicilian Cassata with a Sula Late Harvest Chenin Blanc. With an overpowering sweetness when the two were put together, I stuck to the dessert and then requested another glass of the Riesling Gewürztraminer to wrap up the dinner.
Although, I’ve never been a fan of the food at Hyatt Regency, I wish they had the Baked Ricotta Cake on the regular menu – that’s something I’d definitely go back for. This one preparation gives me hope.
Sula Selections also have a Semillon Chardonnay and Cabernet Merlot from Hardys.
Research and analysis help show you the workflows, usability principles ensure it’s clear and intuitive, but how do you get to delightful? You’re on your own there.
I’ve found myself preparing basic sketches and explaining what I have in mind to the client with some existing references from across the interwebs.
Magnum Ice-Cream Launch in Pune
The invite email reminded me of my days in Saudi when, as a kid, I’d longingly look at those ice-cream bars in the Kwality Wall’s display refrigerators. Dad would let indulge me in those only once in a while. The random choco bars wouldn’t come close to the Magnum ones. I’m rather glad to see these being launched in India. Finally.
They’re currently in the market with only three flavours – Classic, Almond, and Chocolate Truffle. My favourite from the lot is the Chocolate Truffle – chocolate ice-cream bar covered in their standard Belgian Callebaut coating.
I felt the Indian variant is tad sweeter than what I’ve had in Saudi. Magnum’s marketing person did confirm the possibility of that as the recipes are slightly tweaked to accommodate for the local palates. The bars are priced at Rs 85 each, especially because they’re currently being imported from Indonesia. Depending on acceptance of the brand, they might consider a local production plant, which could bring down the prices eventually. Magnum has nine international variants and they’re hopeful of launching the remaining six over the coming years. Sigh.
For the Pune launch that was hosted Bistro @ Oakwood Premier, MasterChef India judge – Kunal Kapur took a MasterClass to talk in detail about the Magnum ice-creams, its history and what sets it apart from other choco bars. The Belgian chocolate coating for the bars are 35% cocoa, because all Belgian chocolates are legally required to have that minimum amount of cocoa. After taking us through three variants of chocolates – milk, dark and white, Chef Kapur demonstrated how to use Magnum bars for prepping a quick dessert with some fresh fruits, dry fruits and candies.
While I tried to enjoy the bars that I so missed from my childhood, the insipid double entendre MCing did irk me and was something that stuck with most guests even after the event. It was something we initially attributed to a possible lack of guidelines but figured that’s what it seems the brand managers intend to aim at – during the Bombay launch, Kareena Kapoor was unveiled as the Magnum Pleasure Ambassador. You’ve got to be kidding me. (The Trojan Magnum brand name kept popping up in conversations due the apparent double entendres.)
Anyway, the Magnum bars are now available at most outlet across Pune, especially those with Kwality Wall’s displays, and the Tutto Bene Delis as well.
Art installation based on the different ‘walk’ pedestrian signals from across the world.
Design is Everything
- She: What is UI/UX?
- Me: UI is (this). UX is (that).
- She: So, design is UX?
- Me: Design is everything.
- She: Philosopher ban ja.
- Me: That's an alternate career in mind, if all fails.
Wikipedia today is great in terms of content but not in terms of presentation. For a site with the core purpose of delivering articles to readers, the reading experience just isn’t what it should be. The text is too small, the lines are too long and the leading is too tight. Pictures are tiny and the general layout includes a lot of visual noise that distracts you from the actual reading.
Singer-songwriter Tejas in a No Cover Charge video covering Kunj Gutka by The Lightyears Explode.
The less you reveal, the more people can wonder.
Above & Beyond should be doing an acoustic title track for the next Bond film. This acoustic concert, so good.