(From top): Tom Alter, Kalpana Lajmi and Bhupen Hazarika at the Earth exhibition at Tao Art Gallery; photographer Dheeraj Paul, Marut Sikka and Chef Mohammed Ilyas (left to right) at the release of Indian Flavours at Q’ba

Cambodia on canvas

Mumbai may have fallen apart at the seams after the torrential downpour on Tuesday but that didn?t keep away the artists and connoisseurs from the opening of Tao Art Gallery?s show, Earth recently. The exhibition featured a series of paintings created by India?s leading women artists after an artists? camp in Cambodia in February 2005, which was organised by the gallery. The paintings were inspired by the history and culture of Cambodia ? the 11th and 12th century temples of Angkor Vat and Angkor Thom were the reference points for the artists at the camp ? and the theme signified the creative and cross-cultural fusion between the two countries.

The 20 participating artists included big names like Arpana Caur, Gogi Saroj Pal, Madhavi Parikh, Anjolie Ela Menon, Rini Dhumal, Lalitha Lajmi and Jayasri Burman as well as others like Brinda Miller, Kahini Arte Merchant, Anjana Mehra and Nayanna Kanodia.

While some of the artists depicted the history and magnificence of the temples, others were inspired by the Hindu and Buddhist influences evident in the stone sculptures in the temples. The cheese-and-wine opening was attended by participating artists like Anjana Mehra, whose video film on the camp was screened, Brinda Miller, Nayanna Kanodia and Rajshree Thakkar, who came down from Goa. Also present at the event were composer Bhupen Hazarika, filmmaker Kalpana Lajmi and actor Tom Alter.

That Lycra look

Lycra is in. So said designers Aparna Chandra, Jattin Kochhar and Mandira Wirk at the Lycra Rendezvous, an international Lycra event held at Hotel Taj Palace in Delhi. The event saw the participation of several leading textile mills and retail brands besides the designers. The guest of honour was managing director of Reebok India, Subhinder Singh Prem.

The ready-to-wear Spring-Summer Collection 2006 showcased at the event was all about a refined, daring and sensuous look with clean cuts. The designers displayed a line that comprised everything from smartly tailored Lycra shirts and skirts to sequined evening gowns. Chandra?s collection showcased a range of fabrics including the handwoven variety to complement the Lycra look. ?The use of Lycra in churidars and petticoats is very interesting since it doesn?t distort the fabric. You can do away with the bulk and ugly seams, what with more and more people becoming fashion conscious,? said Chandra.

But Lycra has been around for some time now. Kochhar agrees, ?I?ve been using it since the beginning of my career in saris, lehnga -cholis, sherwanis and eveningwear. I identify it with freedom. With this material, the sky?s the limit. It can also be in areas like home furnishings and upholstery.?

Meanwhile Wirk showcased a look that blended woven as well as knit fabrics with Lycra. ?One of my favourite combos is Lycra satin which I use extensively for eveningwear. You will see it in my new Autumn-Winter collection,? she said.

Flavours of India

Food consultant Marut Sikka has turned out a cookbook aimed at anyone ? from the beginner to the veteran ? who steps into the kitchen. His book Indian Flavours, which was launched last fortnight, aims to cut out the fuss though, and share home-style Indian dishes, perfect for everyday cooking. Hotelier and restaurateur Camellia Panjabi was scheduled to be the chief guest for the evening at the Q?ba restaurant and bar in Delhi but didn?t turn up because she was stuck in Mumbai because of the torrential rains. Nevertheless other well-known names like adman Suhel Seth, image consultant Dilip Cherian along with wife Devi, and writer Namita Gokhale more than made up with their presence.

Even as food from the book itself such as fruit chaat, potato cutlets and lamb dishes did the rounds, Sikka said, ?The book is for the person who enjoys cooking as a hobby, the housewife who likes to entertain, the foodie, restaurant owners and food consultants. We are the only country in the world where every ingredient has a social and a medicinal context. Where we use coconut to add flavour to food, it is also used for the hair or even to break at the doors as an auspicious ritual,? said Sikka.

Indian Flavours starts with a brief introduction to some of the spices of India. ?Europeans have always found our spices mystifying. So I decided to demystify them. My book is a step towards demystification,? said Sikka.

Priced at Rs 595 and published by Roli Books, the rest of the book is divided into unique sections such as the spice family, fresh herbs and vegetables, dried herbs, seeds and leaves, and dried fruits. As the author explores each section, he gives simple, but delectable recipes such as nutmeg potato roundels, lamb brains with black pepper, jalapenos with jaggery and coconut, rose petal and rice pudding, all accompanied by colourful photographs.