Debutante Zoya Akhtar hopes to recreate the magic of the world of glitz and glamour through her lenses, writes Sneha May Francis
Bollywood is a fantasy land for millions of Indians. We all grow up star-struck, aping the actors and hoping that one day we’d turn out just as famous. Fame and recognition are packaged and sold to us in neatly captured celluloid chunks. In fact, we are all mesmerised by the Khans and Kapoors. From dressing like them, to miming Hindi film dialogues and swaying to the Bollywood moves, just reflects the scale of the madness.
And it is this Bollywood mania that forms the crux of debutante Zoya Akhtar’s Luck By Chance. With intelligently crafted trailers, Zoya teases the viewers with the ever enchanting Bollywood dream.
Talking exclusively to e+, Zoya takes us on an insider journey of the Bollywood rigmarole.
This ain’t the first time that the Bollywood dream has been captured on celluloid. Guddi, Rangeela, Main Madhuri Dixit Bana Chahti Hoon and Om Shanti Om have all told similar stories and, in the bargain, created a mark at the box office. Zoya, daughter to famous lyricist Javed Akhtar and talented Honey Irani and sister to the dashing Farhan Akhtar, chose to tell the story of struggling actors, mainly because she’s been witness to many.
Zoya’s film is about "about two people – a struggler Vikram Jaisingh, played by Farhan, and a starlet Sona Mishra, portrayed by Konkona Sen-Sharma. He moves to Bombay, goes through acting classes and the whole gamut. She, meanwhile, has been working in the industry for a couple of years and is awaiting for her promised break. They meet and their relationship changes their lives forever."
So being an industry insider, was it any tough or easy for her to make this film? "My background definitely has its perks, I am not denying that. You do have access to a lot of people and you get your foot in the door. But that’s about it." She is quick to add that the access is not enough to make a film. In fact, she had run into troubled waters while casting her lead actors. There were talks that Tabu and Saif were roped in, but things didn’t work out. "Yes, I did have a tough time casting. There was a time, I decided not to make the film even. But then things fell in place and suddenly just flipped on its head. Today audiences are looking for something different. So it’s happened at the right time. And with a great cast."
It’s heartening to note that Zoya and Farhan share a mature working relationship and no sibling rivalry. "It was easy to direct Farhan because he knew the script and the character inside out. He knows my take, my intentions. In fact, he was the easiest actor to work with, because I didn’t need to explain anything to him," she points out. And this is not the first time that the brother-sister duo has worked together. They had earlier teamed up for Lakshya and Dil Chahta Hai, taking on different roles. It’s interesting to note that Farhan was cast even before his successful debut in Rock On!!!. It was her best friend Reema Kagti who suggested Farhan’s name for the lead role. In fact, Farhan was to debut in Kagti’s Honeymoon Travels Pvt Ltd, taking on Abhay Deol’s superhero role, but due to date problems it didn’t work out. Zoya is absolutely happy with her lead actor. "He (Farhan) was always the performer (‘involved in school theatre’) and we all knew he would take up acting."
And in this whole circus of fame, glitz and glamour, it’s interesting how stardom didn’t entice either Zoya or her brother. "Both Farhan and I were never star-struck. We were into watching films and writing. A lot of it comes from my parents. We’ve grown watching them discuss films. So our heads were geared into something else."
Luck By Chance also features the multi-talented Rishi Kapoor as the loud boisterous Punjabi producer Romy Rolly, the vivacious Juhi Chawla as his wife Minty, Sanjay Kapoor as Ranjit Rolly, the gifted Isha Sharvani as Nikki Walia, the versatile Hrithik Roshan as the spoilt Bollywood super-hero Zaffar Khan and the gorgeous Dimple Kapadia as diva Neena Walia.
Like Om Shanti Om, this film too has its share of celeb guest appearances, that will definitely pull in the audiences. There’s Shah Rukh Khan, Abhishek Bachchan, Aamir Khan, John Abraham, Ranbir Kapoor, Vivek Oberoi, among a host of other celebrated names. All playing themselves!
The music is an eclectic treat. "It totally works with the film. Once you watch it, you will get into it even more. Music directors Shankar-Ehsaan-Loy have done a fantastic job," adds the director.
Despite receiving huge acclaim for his rendition in Rock On!!!, Farhan won’t be lending his voice to any soundtrack. The peppy Baawre, featuring the colourful Hrithik and Isha cavorting their way through a colourful backdrop, sets the pace of the film. It almost feels like Shankar-Ehsaan-Loy are attempting to recreate the magic of Dil Chahta Hai.
There are rumours that, after Aamir Khan’s six (or eight) pack, Farhan too will don a chiselled look for the film.
Luck By Chance is a family work, with Farhan leading the acting bandwagon and taking on the role of producer, while dad Javed penned the dialogues. Now, it remains to be seen if luck will favour the Akhtar family this time round as well.
(Published e+, Gulf News, January 29,2009 issue)
Monday, 26 January 2009
Tuesday, 13 January 2009
Burger delights
From salsa sauces to crunchy salads, to crispy onion rings, there's more to a burger than meets the eye! Sneha May Francis digs in to pick the best burgers
Ever tried mountain climbing? I am not talking about the professional, Mt Everest-kind, but the more achievable trek to the peak of a tiny hill. The task requires determining the mound, acquiring proper gear, extensively learning the route, working your way to the top and finally conquering the hilltop by placing a flag. Likewise, eating a burger involves almost the same skills, just a tad different! From finalising what meat mount to order, to gearing up with a bunch of sauces to zing the tastebuds and a bunch of soft tissues to whip away any leftovers, to precariously holding the heap so that each bite demolishes it in a structured way, to finally clearing the entire mass and leaving a burp to mark the victory.
Yup, eating a burger is no easy task! And it might appear as nothing more than a round greasy patty sandwiched between two soft buns. But look again! The erstwhile burger has undergone a complete makeover. It's evolved from being just a kiddie fun snack to a more sophisticated wholemeal for grown-ups.
Admitted it does more harm than good for the heart and could leave you running on the treadmill far longer than you would have ever wished to. But despite all the negatives, burgers still find their way into our lives almost all the time. So we’ve braved through the greasy gourmet journey just to present you with the best of the sandwich kind!
Do remember that it's humanly impossible to eat all the different kinds of burgers in Dubai. In fact, it would've most definitely led us to a hospital bed for ill-treating our hearts! So we relied on friends, family and colleagues to pick the best meaties that would race for the top slots. We also avoided the burger joints, only because it’s often the non-burger chains that cook up a complete bun delight. And our test just proved we are right!
Rating: *
Coco's
We singled out the Coco’s Original Burger because logically every kitchen introduces their winning recipe under the original tag. Dressed in a creamy Thousand Island dressing, this mountainous meat bun pleased our eyes but did little to our tastebuds. The meat beast left us stretching our mouth muscles wider than we were comfortable with. The sliced veggies and dollop of pickle left the buns soggy, falling apart even before it reached our mouth. The solid peppered meat could well do with more flavourings.
Verdict: Could do with solid buns that didn’t crumble under our fragile hands and more sidedish options than the usual coleslaw and French fries.
Cost: Dh26
Rating: **
Johnny Rockets
This is a perfect example of the most delicious, scrumptious burger falling apart even before we could bite it. Thus pushing it to the fourth place. We had to work extra hard towards each bite, navigating our mouth to the burger before it disintegrated on our plates or stained our clothes. The soggy buns and overflowing sauces had us more concerned about our greasy hands. The shredded lettuce refused to behave and stay within the buns. The delicate flavours were completely lost in the mess. We believe that any burger that refuses to make it to our tummies in one piece fails the burger test! But we let this one pass only because the flavours softened us in its favour.
Verdict: A more solid bun-footing would boast this burger giant, making each bite a delight and not a messy affair.
Cost: Dh29
Rating: ***
Hardee’s
Of the lot, this was the most economical and also the tiniest. The Double Cheese Burger was an instant hit with our tummies. It was tiny enough to fit into our fists and the buns deliciously rock solid. The double sheet of cheese complemented the burger patty. This is how a burger should be – uncomplicated and perfectly sized with just the right flavouring. Having said that, a little improvisation could give it a flavoursome push.
Verdict: The pocket-ish burger was a delight to feast on but its lack of creativity left us wondering if they were merely playing it safe. And the tiny size would mean ordering more than one to fill your tummy.
Cost: Dh8
Rating: ****
Fuddruckers
It's understandable why these gigantic burgers are such a rage! With blobs of cheese and butter, any burger could become an absolute treat. This joint offers a wide range of choices – meat cuts (1/3 and 1/2 oz), different kinds of buns and sauces, and a fresh salad bar that allows you to dress your burger the way you want to. The Works burger is sinfully delicious. The succulent meat patty melts in your mouth, sending you on a cheesy rush. And the sauteed mushrooms placed on a sheet of cheddar cheese adds the right zing.
Verdict: We were completely smitten by this burger giant. The option of ditching the fatty French fries for the lesser sinful onion rings made us smile!
Cost: Dh28
Rating: *****
Gourmet Burger Kitchen
The freshly made black-Angus patties are cooked to your specifications and sandwiched between a soft bun. The veggies are not too many, just right and sit perfectly without falling apart. The pickle adds a zing that leaves you craving for more. Each bite was a different revelation. We devoured on the bunny masterpiece and were left, literally, licking off our fingers! This one definitely made our burger journey, burp worthy!
Verdict: The riot of flavours, the solid yet soft buns, the soft juicy meat patty, totaled into the Best Burger Award.
Cost: Dh28
Ever tried mountain climbing? I am not talking about the professional, Mt Everest-kind, but the more achievable trek to the peak of a tiny hill. The task requires determining the mound, acquiring proper gear, extensively learning the route, working your way to the top and finally conquering the hilltop by placing a flag. Likewise, eating a burger involves almost the same skills, just a tad different! From finalising what meat mount to order, to gearing up with a bunch of sauces to zing the tastebuds and a bunch of soft tissues to whip away any leftovers, to precariously holding the heap so that each bite demolishes it in a structured way, to finally clearing the entire mass and leaving a burp to mark the victory.
Yup, eating a burger is no easy task! And it might appear as nothing more than a round greasy patty sandwiched between two soft buns. But look again! The erstwhile burger has undergone a complete makeover. It's evolved from being just a kiddie fun snack to a more sophisticated wholemeal for grown-ups.
Admitted it does more harm than good for the heart and could leave you running on the treadmill far longer than you would have ever wished to. But despite all the negatives, burgers still find their way into our lives almost all the time. So we’ve braved through the greasy gourmet journey just to present you with the best of the sandwich kind!
Do remember that it's humanly impossible to eat all the different kinds of burgers in Dubai. In fact, it would've most definitely led us to a hospital bed for ill-treating our hearts! So we relied on friends, family and colleagues to pick the best meaties that would race for the top slots. We also avoided the burger joints, only because it’s often the non-burger chains that cook up a complete bun delight. And our test just proved we are right!
Rating: *
Coco's
We singled out the Coco’s Original Burger because logically every kitchen introduces their winning recipe under the original tag. Dressed in a creamy Thousand Island dressing, this mountainous meat bun pleased our eyes but did little to our tastebuds. The meat beast left us stretching our mouth muscles wider than we were comfortable with. The sliced veggies and dollop of pickle left the buns soggy, falling apart even before it reached our mouth. The solid peppered meat could well do with more flavourings.
Verdict: Could do with solid buns that didn’t crumble under our fragile hands and more sidedish options than the usual coleslaw and French fries.
Cost: Dh26
Rating: **
Johnny Rockets
This is a perfect example of the most delicious, scrumptious burger falling apart even before we could bite it. Thus pushing it to the fourth place. We had to work extra hard towards each bite, navigating our mouth to the burger before it disintegrated on our plates or stained our clothes. The soggy buns and overflowing sauces had us more concerned about our greasy hands. The shredded lettuce refused to behave and stay within the buns. The delicate flavours were completely lost in the mess. We believe that any burger that refuses to make it to our tummies in one piece fails the burger test! But we let this one pass only because the flavours softened us in its favour.
Verdict: A more solid bun-footing would boast this burger giant, making each bite a delight and not a messy affair.
Cost: Dh29
Rating: ***
Hardee’s
Of the lot, this was the most economical and also the tiniest. The Double Cheese Burger was an instant hit with our tummies. It was tiny enough to fit into our fists and the buns deliciously rock solid. The double sheet of cheese complemented the burger patty. This is how a burger should be – uncomplicated and perfectly sized with just the right flavouring. Having said that, a little improvisation could give it a flavoursome push.
Verdict: The pocket-ish burger was a delight to feast on but its lack of creativity left us wondering if they were merely playing it safe. And the tiny size would mean ordering more than one to fill your tummy.
Cost: Dh8
Rating: ****
Fuddruckers
It's understandable why these gigantic burgers are such a rage! With blobs of cheese and butter, any burger could become an absolute treat. This joint offers a wide range of choices – meat cuts (1/3 and 1/2 oz), different kinds of buns and sauces, and a fresh salad bar that allows you to dress your burger the way you want to. The Works burger is sinfully delicious. The succulent meat patty melts in your mouth, sending you on a cheesy rush. And the sauteed mushrooms placed on a sheet of cheddar cheese adds the right zing.
Verdict: We were completely smitten by this burger giant. The option of ditching the fatty French fries for the lesser sinful onion rings made us smile!
Cost: Dh28
Rating: *****
Gourmet Burger Kitchen
The freshly made black-Angus patties are cooked to your specifications and sandwiched between a soft bun. The veggies are not too many, just right and sit perfectly without falling apart. The pickle adds a zing that leaves you craving for more. Each bite was a different revelation. We devoured on the bunny masterpiece and were left, literally, licking off our fingers! This one definitely made our burger journey, burp worthy!
Verdict: The riot of flavours, the solid yet soft buns, the soft juicy meat patty, totaled into the Best Burger Award.
Cost: Dh28
Saturday, 3 January 2009
Mystical journey
South India’s finest actress Shobana talks exclusively to e+ about her dramatic take on an Indian epic
By Sneha May Francis
She’s an actress par excellence and an enchanting danseuse. She’s enraptured audiences on screen and on stage with her spectacular performances. Her sparkling eyes and expressive gestures can tell a thousand stories. A quintessential beauty, Shobana needs no real introduction to true admirers of art. Described as an institution in her own right, Shobana is one of the most prominent South Indian artistes, who balances acting and dance with effortless grace. It’s almost impossible to look at Shobana in a one dimensional way – as a dancer or as an actress, she exemplifies each talent wholly and yet remains greater than the sum of the two parts.
Coming from an illustrious background, with aunts – the famous Travancore sisters – Lalitha, Padmini, Ragini, all exponents of dance and acting, it’s no surprise that Shobana’s initiation into art at the tender age of three fortuitous inevitability. A disciplined dancer who trains under the legendary Bharathanatyam dancer, Chitra Visweswaran, Shobana emerged as an independent performer and choreographer in her twenties. In 1994, she set up the Kalarpana Trust (school of dance) in Chennai.
In fact, many believe that Shobana is solely responsible for giving the traditional Indian dance form Bharathanatyam a new lease of life. She has embellished the traditional art with the right mix of innovation and tradition, making it equally appealing to the young and the old. Her acting career began when she was nine but her real initiation into Malayalam cinema was in 1984 with Balchandra Menon’s April 18. Her realistic portrayal of a simple girl-next-door appealed to audiences instantly and she went on to work in numerous films.
Shobana’s true recognition came with Fazil’s Manichitrathayu. Her enthralling performance in this film is etched in the mind of every Malayali film aficionado. The character explored her true potential both as an actress and a dancer, winning her the prestigious National Award for Best Actress. Consequent to the award and as if the honour instilled a sense of responsibility in her, Shobana turned extremely selective about her work. A few years later, she won the same honour for her work in close friend and South Indian fimmaker Revathy’s Mitr – A Friend. Her film career spans nearly 90 films and she continues to hold her passion for acting and her love for dance in a fine balance. Her artistic contribution has been honoured with the Padmashri.
Come January, Dubai too will get a glimpse of Shobana's magic. She will showcase her musical extravaganza Maya Ravan (mystical Ravan) at the Shaikh Rashid Hall. Organised by Good Times Global, the event will be held on January 9 and 10. Maya Ravan is her interpretation of the spectacular Indian epic, giving more prominence to the villainous character of Ravan (whom she essays on stage).
In an exclusive interview, the actress throws light on her interpretation of The Ramayan.
Maya Ravan is a lavish musical drama, at par with Broadway musicals. How did the concept become a reality? And how long did it take?
We as artistes are always on the lookout for newer concepts, often exploring our own traditions. So this drama came about when I felt that my students, who have been training for nearly 10-15 years, may not get an opportunity to showcase their talent as much as I did. So we worked on The Ramayan, which gives an opportunity for everyone to take part because of the scale of the epic. It’s a subject that all age groups can appreciate. And personally, the tradition of The Ramayan has been passed down to me by my aunts - Lalitha, Padmini and Ragini.
It took me two years to complete the production. It was because the medium is different. It involves a lot of hand gestures and body movement in a theatrical manner, dialogues like in films, and extravagant costumes like in the olden day musicals. Maya Ravan is like a mini movie, with a two-hour sound track. So with my background in cinema, theatre and classical dance, and with the incredible support from my students, I decided to put it all together. This is basically a great work of production: there's a lot going on backstage. We have about 36 costume changes! It's a serious classical show but with a few Hollywood inspired twist to bring energetic novelty to it.
Is Maya Ravan from Ravan’s perspective?
No it's not. It is The Ramayan, although it highlighs the role of Ravana more. We have woven in Ravana from the beginning of the script. It’s in shades of greys, not black or white. And it’s our interpretation. We know that Rama went to the forest, but we don't really know how he felt at that moment. We know that Kaikayi liked Rama more than her own son, but we don’t know why she changed her mind later on. This is our attempt at filling in the gaps. We can't change the beautiful story of The Ramayan. So we have imagined and visualised these unsaid and unexplained moments in the epic.
You have roped in celebrity voice-overs by Tabu, Naseeruddin Shah, Milind Soman and Suhasini Maniratnam. How did you select the voices for the musical?
When the script was completed I decided to ask Naseeruddin Shah, Tabu, Jackie Shroff, Milind Soman, Suhasini Maniratnam, Revathy and Rohini whether they would want to be part of it. I don't know most of them, but when they read the script, they loved the concept of something entertaining, yet academic. They appreciated the innovation and volunteered to do it for me. From then on, the journey was easy.
What dance forms have you used in the musical - is it a bharathanatyam based dance drama or dance fusion?
Fusion is when you marry two things. Maya Ravan is very much a fusion. But when you hear the word fusion it gives rise to an imagery of Shivamani on the drums and Neeladri on the sitar, but it's not the case in Maya Ravan. This is an amalgamation of classical mudhras (classical dance expressions which convey a lot of meaning). We only use classical mudhras to co-ordinate theatrical body movements. The dialogue, which forms an integral part of the production, is actually fixed, like in films. So when you have theatrical body movements, you would expect the dialogue to be dramatic but it's not, it's natural. And when the dialogue is natural you expect the acting to be natural also. Again in this epic it’s not, it's very classical due to the mudras! So the entire combination has been put together in a way that it doesn’t strain the intellect of the audience.
How difficult is it to make a musical in India? Is there a market for them?
We are doing extremely well but I can't pinpoint a reason why we are doing well. I think it is because people are open to seeing new concepts. But it's not only new, it's also good. Personally, I would prefer to watch a two-and-a-half hour classical show by an artiste who does it exceedingly well. I would prefer that to going to a circus or a new, modern dance show. Basically it depends on how you do whatever you do. You just don't innovate for the sake of innovation. It has to be a natural progression in your creative thinking. That is the only thing that will motivate the artiste and it will also motivate the viewers to watch it.
You have toured the US and India with this musical. What prompted you to bring Maya Ravan to Dubai?
Dubai was shortlisted by our organisers. But on deeper introspection, Dubai is ideal because of its large cosmopolitan crowd. We will be touring a few more cities in the Gulf, after which we will head to Australia.
You started dancing at the age of three. With an impressive artistic lineage, was dance in your genes?
When you are three years old, you really don't know what you are doing. This artistic life is a very natural part of me. It's fun and it's like any other work. I can't intellectualise it. It's also a lot about celebration.
So how would you describe Shobana? As a dancer or as an actor?
I would describe myself as creative.
Published in e+ magazine, Gulf News (01-01-2009 issue)
By Sneha May Francis
She’s an actress par excellence and an enchanting danseuse. She’s enraptured audiences on screen and on stage with her spectacular performances. Her sparkling eyes and expressive gestures can tell a thousand stories. A quintessential beauty, Shobana needs no real introduction to true admirers of art. Described as an institution in her own right, Shobana is one of the most prominent South Indian artistes, who balances acting and dance with effortless grace. It’s almost impossible to look at Shobana in a one dimensional way – as a dancer or as an actress, she exemplifies each talent wholly and yet remains greater than the sum of the two parts.
Coming from an illustrious background, with aunts – the famous Travancore sisters – Lalitha, Padmini, Ragini, all exponents of dance and acting, it’s no surprise that Shobana’s initiation into art at the tender age of three fortuitous inevitability. A disciplined dancer who trains under the legendary Bharathanatyam dancer, Chitra Visweswaran, Shobana emerged as an independent performer and choreographer in her twenties. In 1994, she set up the Kalarpana Trust (school of dance) in Chennai.
In fact, many believe that Shobana is solely responsible for giving the traditional Indian dance form Bharathanatyam a new lease of life. She has embellished the traditional art with the right mix of innovation and tradition, making it equally appealing to the young and the old. Her acting career began when she was nine but her real initiation into Malayalam cinema was in 1984 with Balchandra Menon’s April 18. Her realistic portrayal of a simple girl-next-door appealed to audiences instantly and she went on to work in numerous films.
Shobana’s true recognition came with Fazil’s Manichitrathayu. Her enthralling performance in this film is etched in the mind of every Malayali film aficionado. The character explored her true potential both as an actress and a dancer, winning her the prestigious National Award for Best Actress. Consequent to the award and as if the honour instilled a sense of responsibility in her, Shobana turned extremely selective about her work. A few years later, she won the same honour for her work in close friend and South Indian fimmaker Revathy’s Mitr – A Friend. Her film career spans nearly 90 films and she continues to hold her passion for acting and her love for dance in a fine balance. Her artistic contribution has been honoured with the Padmashri.
Come January, Dubai too will get a glimpse of Shobana's magic. She will showcase her musical extravaganza Maya Ravan (mystical Ravan) at the Shaikh Rashid Hall. Organised by Good Times Global, the event will be held on January 9 and 10. Maya Ravan is her interpretation of the spectacular Indian epic, giving more prominence to the villainous character of Ravan (whom she essays on stage).
In an exclusive interview, the actress throws light on her interpretation of The Ramayan.
Maya Ravan is a lavish musical drama, at par with Broadway musicals. How did the concept become a reality? And how long did it take?
We as artistes are always on the lookout for newer concepts, often exploring our own traditions. So this drama came about when I felt that my students, who have been training for nearly 10-15 years, may not get an opportunity to showcase their talent as much as I did. So we worked on The Ramayan, which gives an opportunity for everyone to take part because of the scale of the epic. It’s a subject that all age groups can appreciate. And personally, the tradition of The Ramayan has been passed down to me by my aunts - Lalitha, Padmini and Ragini.
It took me two years to complete the production. It was because the medium is different. It involves a lot of hand gestures and body movement in a theatrical manner, dialogues like in films, and extravagant costumes like in the olden day musicals. Maya Ravan is like a mini movie, with a two-hour sound track. So with my background in cinema, theatre and classical dance, and with the incredible support from my students, I decided to put it all together. This is basically a great work of production: there's a lot going on backstage. We have about 36 costume changes! It's a serious classical show but with a few Hollywood inspired twist to bring energetic novelty to it.
Is Maya Ravan from Ravan’s perspective?
No it's not. It is The Ramayan, although it highlighs the role of Ravana more. We have woven in Ravana from the beginning of the script. It’s in shades of greys, not black or white. And it’s our interpretation. We know that Rama went to the forest, but we don't really know how he felt at that moment. We know that Kaikayi liked Rama more than her own son, but we don’t know why she changed her mind later on. This is our attempt at filling in the gaps. We can't change the beautiful story of The Ramayan. So we have imagined and visualised these unsaid and unexplained moments in the epic.
You have roped in celebrity voice-overs by Tabu, Naseeruddin Shah, Milind Soman and Suhasini Maniratnam. How did you select the voices for the musical?
When the script was completed I decided to ask Naseeruddin Shah, Tabu, Jackie Shroff, Milind Soman, Suhasini Maniratnam, Revathy and Rohini whether they would want to be part of it. I don't know most of them, but when they read the script, they loved the concept of something entertaining, yet academic. They appreciated the innovation and volunteered to do it for me. From then on, the journey was easy.
What dance forms have you used in the musical - is it a bharathanatyam based dance drama or dance fusion?
Fusion is when you marry two things. Maya Ravan is very much a fusion. But when you hear the word fusion it gives rise to an imagery of Shivamani on the drums and Neeladri on the sitar, but it's not the case in Maya Ravan. This is an amalgamation of classical mudhras (classical dance expressions which convey a lot of meaning). We only use classical mudhras to co-ordinate theatrical body movements. The dialogue, which forms an integral part of the production, is actually fixed, like in films. So when you have theatrical body movements, you would expect the dialogue to be dramatic but it's not, it's natural. And when the dialogue is natural you expect the acting to be natural also. Again in this epic it’s not, it's very classical due to the mudras! So the entire combination has been put together in a way that it doesn’t strain the intellect of the audience.
How difficult is it to make a musical in India? Is there a market for them?
We are doing extremely well but I can't pinpoint a reason why we are doing well. I think it is because people are open to seeing new concepts. But it's not only new, it's also good. Personally, I would prefer to watch a two-and-a-half hour classical show by an artiste who does it exceedingly well. I would prefer that to going to a circus or a new, modern dance show. Basically it depends on how you do whatever you do. You just don't innovate for the sake of innovation. It has to be a natural progression in your creative thinking. That is the only thing that will motivate the artiste and it will also motivate the viewers to watch it.
You have toured the US and India with this musical. What prompted you to bring Maya Ravan to Dubai?
Dubai was shortlisted by our organisers. But on deeper introspection, Dubai is ideal because of its large cosmopolitan crowd. We will be touring a few more cities in the Gulf, after which we will head to Australia.
You started dancing at the age of three. With an impressive artistic lineage, was dance in your genes?
When you are three years old, you really don't know what you are doing. This artistic life is a very natural part of me. It's fun and it's like any other work. I can't intellectualise it. It's also a lot about celebration.
So how would you describe Shobana? As a dancer or as an actor?
I would describe myself as creative.
Published in e+ magazine, Gulf News (01-01-2009 issue)
Sunday, 21 December 2008
Destination Chettinad
Anjappar may hit the nail on the basics, but its dishes don’t translate the same flavour, discovers Sneha May Francis
This weekend I decided to take a gourmet journey to the Southern Indian state of Tamil Nadu. Chettinad cuisine is the more established fiery flavour of Tamil Nadu. And Anjappar is just an extension of the renowned cuisine, it’s celebrated for its pungent fiery dishes. And at some point in our lives we've all gorged on Anjappar delicacies at its various outlets across India. But for Dubai, this was our first pit-stop.
Anjappar is modestly decorated, minus any luxurious trimmings. This place is only about food and nothing else. So don't walk in expecting a five-star experience. Each of the two floors is packed with tables and there’s a tiny pin-up board, next to the cashier, which features print-outs of the day's specialties.
Though we walked in late on a Friday afternoon, we almost immediately found ourselves a table. But we had to wait a few minutes before the waiters cleared the previous customers’ leftovers! Once seated the waiter was quick to help us with the orders, always prompting us to choose one dish over another. We decided to let him do the honours.
Within minutes, our table was fast filling up with different shaped silver plates, each with an aromatic preparation.
We treated our hungry tummys to crispy Anjappar Fried Chicken, reddish succulent chunks of Chicken 65 and spiced Chettinad Prawn. Each starter brought forward a distinctly different gourmet story, each as enjoyable and delicious as the other. Each dish was presented with a lump of shredded onions, carrots and a lemon chunk. Give a lavish squeeze of lemon on the dishes to give it a twang.
For the main course, the Non-Veg Thali was the most striking to the eye! Round-shaped tiny steel dishes were placed on a thin sheet of banana leaf along a large circular plate. Each dish was filled with an assortment of flavours – Sambhar, Chicken Chettinad, Mutton gravy, Fish gravy, Kootu, Porial, Rasam, Curd and payasaam. A ghee-laden Chapathi and a crispy Appalam was placed in the centre. The Thali etiquettes require you to finish the chappathi before asking the waiter to serve you rice. Being a South Indian and an ardent fan of all kinds of Sambhar, I found the Anjappar version a tad too insipid. That's what I think went wrong. The Sambhar is the unseen flavour that binds all the other dishes, and once this fails, all else falls short. The only saving grace in this kaleidoscope of flavours was the spiced Chicken Chettinad.
The biryanis, both egg and mutton, are nothing spectacular. Their zest doesn't stir anything in their f(l)avour. The biryanis in Anjappar's Indian outlets are far, far superior to its Dubai version. Even the parotas failed to impress and the reddish King Fish Fry was nothing to write home about.
However, the Karaikudi Mutton, the day's special dish, ignited our tastebuds. Named after the capital city of the Chettinad region, this dish did essay the true essence of the cuisine. The riot of spices enveloped the mutton chunks, adding a fiery zing to the dish. Even the spicy Nattukoli Kulambu, named in true Chettinad lingo, was impressive.
The sweet dish (payasaam) served with the Thali was nothing exciting, so we decided to satisfy our sweettooth with scoops of plain chocolate and vanilla ice-cream.
Even though the restaurant follows closely on the Chettinad tradition, with the menu sporting a number of authentic dishes named in the original lingo and serving only a mix of meat and seafood eaten by the Chettiars (the trading community of the region), the food falls short of the original twang. So if you are looking for authentic Chettinad fare, I suggest you give this one a miss!
Bill for 4:
Mutton Biryani Dh18
Egg Biryani Dh13
Kerala Parota (2) Dh5
Non-veg Thali Dh17
Nattukoli Kulambu Dh20
Chettinad Prawn Dh25
Karaikudi Mutton (Special) Dh23
Chicken 65 Dh15
Anjappar Fried Chicken Dh19
King Fish Fry Dh17
Lime soda (4) Dh20
Vanilla ice-cream Dh6
Chocolate ice-cream Dh6
Total: Dh204
Anjappar 043356116
Published in e+, Gulf News (issue dec25-31,2008)
This weekend I decided to take a gourmet journey to the Southern Indian state of Tamil Nadu. Chettinad cuisine is the more established fiery flavour of Tamil Nadu. And Anjappar is just an extension of the renowned cuisine, it’s celebrated for its pungent fiery dishes. And at some point in our lives we've all gorged on Anjappar delicacies at its various outlets across India. But for Dubai, this was our first pit-stop.
Anjappar is modestly decorated, minus any luxurious trimmings. This place is only about food and nothing else. So don't walk in expecting a five-star experience. Each of the two floors is packed with tables and there’s a tiny pin-up board, next to the cashier, which features print-outs of the day's specialties.
Though we walked in late on a Friday afternoon, we almost immediately found ourselves a table. But we had to wait a few minutes before the waiters cleared the previous customers’ leftovers! Once seated the waiter was quick to help us with the orders, always prompting us to choose one dish over another. We decided to let him do the honours.
Within minutes, our table was fast filling up with different shaped silver plates, each with an aromatic preparation.
We treated our hungry tummys to crispy Anjappar Fried Chicken, reddish succulent chunks of Chicken 65 and spiced Chettinad Prawn. Each starter brought forward a distinctly different gourmet story, each as enjoyable and delicious as the other. Each dish was presented with a lump of shredded onions, carrots and a lemon chunk. Give a lavish squeeze of lemon on the dishes to give it a twang.
For the main course, the Non-Veg Thali was the most striking to the eye! Round-shaped tiny steel dishes were placed on a thin sheet of banana leaf along a large circular plate. Each dish was filled with an assortment of flavours – Sambhar, Chicken Chettinad, Mutton gravy, Fish gravy, Kootu, Porial, Rasam, Curd and payasaam. A ghee-laden Chapathi and a crispy Appalam was placed in the centre. The Thali etiquettes require you to finish the chappathi before asking the waiter to serve you rice. Being a South Indian and an ardent fan of all kinds of Sambhar, I found the Anjappar version a tad too insipid. That's what I think went wrong. The Sambhar is the unseen flavour that binds all the other dishes, and once this fails, all else falls short. The only saving grace in this kaleidoscope of flavours was the spiced Chicken Chettinad.
The biryanis, both egg and mutton, are nothing spectacular. Their zest doesn't stir anything in their f(l)avour. The biryanis in Anjappar's Indian outlets are far, far superior to its Dubai version. Even the parotas failed to impress and the reddish King Fish Fry was nothing to write home about.
However, the Karaikudi Mutton, the day's special dish, ignited our tastebuds. Named after the capital city of the Chettinad region, this dish did essay the true essence of the cuisine. The riot of spices enveloped the mutton chunks, adding a fiery zing to the dish. Even the spicy Nattukoli Kulambu, named in true Chettinad lingo, was impressive.
The sweet dish (payasaam) served with the Thali was nothing exciting, so we decided to satisfy our sweettooth with scoops of plain chocolate and vanilla ice-cream.
Even though the restaurant follows closely on the Chettinad tradition, with the menu sporting a number of authentic dishes named in the original lingo and serving only a mix of meat and seafood eaten by the Chettiars (the trading community of the region), the food falls short of the original twang. So if you are looking for authentic Chettinad fare, I suggest you give this one a miss!
Bill for 4:
Mutton Biryani Dh18
Egg Biryani Dh13
Kerala Parota (2) Dh5
Non-veg Thali Dh17
Nattukoli Kulambu Dh20
Chettinad Prawn Dh25
Karaikudi Mutton (Special) Dh23
Chicken 65 Dh15
Anjappar Fried Chicken Dh19
King Fish Fry Dh17
Lime soda (4) Dh20
Vanilla ice-cream Dh6
Chocolate ice-cream Dh6
Total: Dh204
Anjappar 043356116
Published in e+, Gulf News (issue dec25-31,2008)
Monday, 15 December 2008
A Cheese-y Heaven
Carino's transports you to a world trimmed with the finest Italian cuisine, discovers Sneha May Francis
What better way to kick off your weekend than with a delectable bowl of creamy pasta. It’s definitely not a healthy option. So we decided to give our diets a pause and indulged ourselves in a cheesy heaven.
As it’s nestled in a paradise for shopaholics, finding Carino's Italian Grill may need some walking around. Once inside, it instantly takes you to a land of herbs and spices. The interiors are an eclectic rush of colours. The walls are shaded with framed black and white photographs, and coloured ceramic pots deck the half walls.
The cool winter weather prompted us to chose the sunny outdoors with the simple décor to the cozy colourful interiors. Our friendly waiter guided us through the menu, emphasising the favourites. And while our order was being prepared, we bit into the soft Italian herbed bread after giving it a lavish dip in olive oil.
For starters, we decided on the Sicilian Fire Sticks. These are, by far, the most unusual looking starters I've ever had. The pinkish cylindrical cones were artistically placed in an inverted cone-shaped dish. Each bite into the crispy crunchy tortilla wraps burst into a cheesy blend of beef sausage, grilled chicken, bacon, tomatoes and jalapenos. I suggest you give up on your table manners and give the fork and knife a skip. Give it a lavish dip in the spicy marinara or cool ranch sauce before taking a huge bite.
For the main course, we picked the tried and tested Homemade Baked Lasagna. It melted in our mouths, teasing our tastebuds with the right blend of cheese and minced beef in a scrumptious meaty sauce. And for those with spicy cravings, a dash of tabasco sauce would do wonders. The Spicy Shrimp and Chicken was a creamy mix of flavours. The cayenne pepper and romano cream sauce with chunks of sun-dried tomatoes perfectly complemented the succulent tiger prawns and slices of grilled chicken. Another favourite was the Chicken Milano. The tender chicken breast was sautéed to perfection, baked with layers of cheese, ham and sprinkled with fresh basil. The creamy fettuccine alfredo was the perfect accompaniment.
The only disappointment was the Grilled New York Strip, which is "new" on the menu. Even though the waiter recommended the Tuscan Ribeye, we decided to go with our choice of steak. The meat was insipid, the bunch of sautéed green beans and crunchy red bell peppers didn't do much for the dish. Among the drinks, the Sicilian Sea Breeze (a tangy cranberry mocktail) was refreshing, while the Catalina Sunrise (a melon, orange and mango juice concotion) was syrupy sweet.
At the end of our meal, a dish of tiramisu was tempting, but our meal left us wanting for more tummy space! The helpings were lavish and was a struggle for poor eaters like me. So if you have a tiny appetite, I suggest you share a dish with your pal.
All in all, it was a perfect beginning to our lazy weekend. So the next time you head to the festival city, make sure you keep some free tummy space for Carino's!
Bill for 4:
Sicilian Fire Sticks Dh45
Homemade Baked Lasagna Dh48
Grilled New York Strip Dh66
Spicy Shrimp & Chicken Dh49
Chicken Milano Dh48
Sicillian Sea Breeze Dh18
Catalina Sunrise Dh18
Coca Cola (2) Dh16
Total: Dh308
Carino's, Dubai Festival City042325744
Published in e+, Gulf News (December18-25,2008)
What better way to kick off your weekend than with a delectable bowl of creamy pasta. It’s definitely not a healthy option. So we decided to give our diets a pause and indulged ourselves in a cheesy heaven.
As it’s nestled in a paradise for shopaholics, finding Carino's Italian Grill may need some walking around. Once inside, it instantly takes you to a land of herbs and spices. The interiors are an eclectic rush of colours. The walls are shaded with framed black and white photographs, and coloured ceramic pots deck the half walls.
The cool winter weather prompted us to chose the sunny outdoors with the simple décor to the cozy colourful interiors. Our friendly waiter guided us through the menu, emphasising the favourites. And while our order was being prepared, we bit into the soft Italian herbed bread after giving it a lavish dip in olive oil.
For starters, we decided on the Sicilian Fire Sticks. These are, by far, the most unusual looking starters I've ever had. The pinkish cylindrical cones were artistically placed in an inverted cone-shaped dish. Each bite into the crispy crunchy tortilla wraps burst into a cheesy blend of beef sausage, grilled chicken, bacon, tomatoes and jalapenos. I suggest you give up on your table manners and give the fork and knife a skip. Give it a lavish dip in the spicy marinara or cool ranch sauce before taking a huge bite.
For the main course, we picked the tried and tested Homemade Baked Lasagna. It melted in our mouths, teasing our tastebuds with the right blend of cheese and minced beef in a scrumptious meaty sauce. And for those with spicy cravings, a dash of tabasco sauce would do wonders. The Spicy Shrimp and Chicken was a creamy mix of flavours. The cayenne pepper and romano cream sauce with chunks of sun-dried tomatoes perfectly complemented the succulent tiger prawns and slices of grilled chicken. Another favourite was the Chicken Milano. The tender chicken breast was sautéed to perfection, baked with layers of cheese, ham and sprinkled with fresh basil. The creamy fettuccine alfredo was the perfect accompaniment.
The only disappointment was the Grilled New York Strip, which is "new" on the menu. Even though the waiter recommended the Tuscan Ribeye, we decided to go with our choice of steak. The meat was insipid, the bunch of sautéed green beans and crunchy red bell peppers didn't do much for the dish. Among the drinks, the Sicilian Sea Breeze (a tangy cranberry mocktail) was refreshing, while the Catalina Sunrise (a melon, orange and mango juice concotion) was syrupy sweet.
At the end of our meal, a dish of tiramisu was tempting, but our meal left us wanting for more tummy space! The helpings were lavish and was a struggle for poor eaters like me. So if you have a tiny appetite, I suggest you share a dish with your pal.
All in all, it was a perfect beginning to our lazy weekend. So the next time you head to the festival city, make sure you keep some free tummy space for Carino's!
Bill for 4:
Sicilian Fire Sticks Dh45
Homemade Baked Lasagna Dh48
Grilled New York Strip Dh66
Spicy Shrimp & Chicken Dh49
Chicken Milano Dh48
Sicillian Sea Breeze Dh18
Catalina Sunrise Dh18
Coca Cola (2) Dh16
Total: Dh308
Carino's, Dubai Festival City042325744
Published in e+, Gulf News (December18-25,2008)
Sunday, 7 December 2008
Bangalore to Dubai
Sneha May Francis takes a nostalgic journey to find out if the restaurant retains its Bangalore flavour
No trip to the Indian city of Bangalore is complete without a night stop at the bustling Empire restaurant. Its legendary butter chicken and ghee rice have fed many a party-goer and left its mark on the Lonely Planet pages. And hoping to recreate the same magic, the hotel group has opened its first branch in Al Qusais. Being a true Bangalorean, I decided to do the litmus test along with three other true-blue Bangaloreans.
As we walked into the Bangalore Empire restaurant, we were greeted with the familiar hustle-bustle. Not a single table was vacant, each filled with people of different nationalities. So we waited a few minutes before being taken to our table. The waiter handed out the menu and we immediately scanned it for our favourites and weren’t disappointed.We decided to kick-start our nostalgic journey with the famous chicken kebabs and Tandoori chicken. The crunchy reddish chicken kebabs and tandoori chicken were as delicious as we remembered them. A bite into the succulent, spicy pieces of chicken left us craving for more. The meat was presented on a modest white plate with a pile of threaded onions, topped with a large lemon slice and a dollop of ginger pickle.
For the main course, we ordered the customary ghee rice and butter chicken. The mildly flavoured spiced rice, cooked with just the right amount of ghee, complemented the tender chunks of meat cooked in a rich buttery tomato gravy. The restaurant promised more than the usual. The Chicken Tikka Masala, succulent pieces of chicken cubes cooked to perfection with a host of spices in a tomato base, tingled our tastebuds. The Mutton Varaval was another discovery, each bite of the juicy mutton pieces left a burst of coconut-infused flavours that lingered in our mouths. However, the Prawns Dry didn’t quite live up to our expectations. The sweet meat was overcooked and the flavours didn’t blend. For the vegetarians, Paneer Butter Masala (chunks of cottage cheese cooked in a thick, organish sweet gravy) is a winner.
We ordered biryani rice (lightly flavoured basmati rice), Tandoori Roti (soft bread cooked in the tandoor oven) as accompaniments. The Kerala Parota (round, flaky south Indian bread) was a tad disappointing. The Chinese dishes also needed some improvement. The Chicken Fried Rice was oily with haphazardly chopped vegetables tossed with insipid chicken chunks.
The Idiyappam Chicken set meal was a stunner. The soft laced appams (a South Indian delicacy) were cooked to perfection and complemented the coconuty Chicken Stew and spicy Chicken curry.
We ended our meal with a chocolate fantasy ice-cream. The strawberry syrup smeared chocolate-vanilla ice-cream combo was plain and no competition for other sundaes, reminding us that this is just a fast-food eatery, not an ice-cream parlour.
And if you are one of those who’d like to try out different dishes without having to order the entire menu, try out the set meals, which are on offer during lunch. The restaurant has a wide range of value meals with a host of dishes that are easy on your wallet.
Talking about the pocket, this is a value-for-money restaurant. Unless you order the entire menu, you can’t possibly go over Dh50 per person.
And this is no luxury restaurant, so don’t expect royal service. This is a humble place where good food takes prominence over all else, be it décor or food presentation. And for us Bangaloreans, the journey was worth it. It was just like we remembered, taking us back in time, feeding our hungry stomachs the way only Empire did and leaving us licking off our fingers.
Published in e+, Gulf News (Dec 11-17, 2008)
No trip to the Indian city of Bangalore is complete without a night stop at the bustling Empire restaurant. Its legendary butter chicken and ghee rice have fed many a party-goer and left its mark on the Lonely Planet pages. And hoping to recreate the same magic, the hotel group has opened its first branch in Al Qusais. Being a true Bangalorean, I decided to do the litmus test along with three other true-blue Bangaloreans.
As we walked into the Bangalore Empire restaurant, we were greeted with the familiar hustle-bustle. Not a single table was vacant, each filled with people of different nationalities. So we waited a few minutes before being taken to our table. The waiter handed out the menu and we immediately scanned it for our favourites and weren’t disappointed.We decided to kick-start our nostalgic journey with the famous chicken kebabs and Tandoori chicken. The crunchy reddish chicken kebabs and tandoori chicken were as delicious as we remembered them. A bite into the succulent, spicy pieces of chicken left us craving for more. The meat was presented on a modest white plate with a pile of threaded onions, topped with a large lemon slice and a dollop of ginger pickle.
For the main course, we ordered the customary ghee rice and butter chicken. The mildly flavoured spiced rice, cooked with just the right amount of ghee, complemented the tender chunks of meat cooked in a rich buttery tomato gravy. The restaurant promised more than the usual. The Chicken Tikka Masala, succulent pieces of chicken cubes cooked to perfection with a host of spices in a tomato base, tingled our tastebuds. The Mutton Varaval was another discovery, each bite of the juicy mutton pieces left a burst of coconut-infused flavours that lingered in our mouths. However, the Prawns Dry didn’t quite live up to our expectations. The sweet meat was overcooked and the flavours didn’t blend. For the vegetarians, Paneer Butter Masala (chunks of cottage cheese cooked in a thick, organish sweet gravy) is a winner.
We ordered biryani rice (lightly flavoured basmati rice), Tandoori Roti (soft bread cooked in the tandoor oven) as accompaniments. The Kerala Parota (round, flaky south Indian bread) was a tad disappointing. The Chinese dishes also needed some improvement. The Chicken Fried Rice was oily with haphazardly chopped vegetables tossed with insipid chicken chunks.
The Idiyappam Chicken set meal was a stunner. The soft laced appams (a South Indian delicacy) were cooked to perfection and complemented the coconuty Chicken Stew and spicy Chicken curry.
We ended our meal with a chocolate fantasy ice-cream. The strawberry syrup smeared chocolate-vanilla ice-cream combo was plain and no competition for other sundaes, reminding us that this is just a fast-food eatery, not an ice-cream parlour.
And if you are one of those who’d like to try out different dishes without having to order the entire menu, try out the set meals, which are on offer during lunch. The restaurant has a wide range of value meals with a host of dishes that are easy on your wallet.
Talking about the pocket, this is a value-for-money restaurant. Unless you order the entire menu, you can’t possibly go over Dh50 per person.
And this is no luxury restaurant, so don’t expect royal service. This is a humble place where good food takes prominence over all else, be it décor or food presentation. And for us Bangaloreans, the journey was worth it. It was just like we remembered, taking us back in time, feeding our hungry stomachs the way only Empire did and leaving us licking off our fingers.
Published in e+, Gulf News (Dec 11-17, 2008)
Dreams on wheels
Sneha May Francis puts a few readers in the driving seat and lets them zoom on in their fantasy cars
It’s hard to resist these mean machines – the sheer sound of their power can make you go weak in the knees. I’ve always wondered what makes men go ga-ga about a car, even when there is a beautiful woman standing next to it. Guess these machines have a way to a man’s heart, incomprehensible to many. I, for one, am not clued in about engines, but having come to a city that’s choc-a-bloc with the world’s super cars, it’s hard to turn a blind eye. So I take a back seat to see what’s really driving our dreams.
Dubai may be the only city that lets you own your dream car. Mubarak, a UAE national, owns the super Nissan GT-R but has his eyes on the next model, a GTR Spec-V. “It’s the improved version. It’s better, faster, lighter. It’s much more superior to other super cars coming out this year.” Mubarak says his Nissan GT-R has everything he needs. “It’s fast. And when I say fast, I don’t mean only speed. I mean it drives fast around turns, yet it makes you feel safe. And when you are not speeding, you can cruise along as well. It’s got the sophisticated four-wheel system and gives excellent mileage.”
For Noel Ebdon, who hails from Britain, his dream machines are the Suzuki GSXR 1000 for two-wheelers and the Ferrari F430 among the four-wheelers. “The Suzuki GSXR 1000 is the best all-round bike, it’s got the perfect looks and amazing performance. And I believe the Ferrari F40 is the best super car ever to be built”. Noel drives a Range Rover. “I have a weakness for Land Rovers. It’s spacious and powerful.”
Chaitanya Joshi, an Indian project manager who moved to Dubai three years ago, is dazzled by the stunning Bugatti Veyron and hopes to drive it some day. He’s smitten by the car’s ‘batmobile-look’! “This is the fastest commercial vehicle and is completely custom-made,” he says. Joshi, who prefers German engineering to American, claims there are only three people in Dubai who own a Bugatti Veyron, and dreams of being the fourth. But till then he prefers to drive a Honda Civic. “It’s total value for money and has a neat sporty look,” he says. When it comes to everyday driving, Joshi feels the Japanese cars have lots on offer without pinching your pockets.
Usman Khan moved from Pakistan to Dubai over five years ago. He finds it almost impossible to pick a favourite. He names a long list. “From Porsche Cayenne Turbo to Range Rover Sports Recharge to Dodge Charger to Ford Mustang, I like them all,” he says. Khan feels that each car has something different, but the one factor that combines them all is the power. And till he acquires his power, he’s content to drive a Honda Accord. “I think it’s an economical car and easy to handle.”
Walid Mahmoud Abou Khodeir comes from Egypt and has lived here for over seven years. This 37 year old is a fan of Ferrari. “It’s got amazing power, not only on the road but also enough to get you all the attraction! It’s simply the best sports car ever,” he says. For now, Khodeir has to drive the Infiniti FX35. “It’s easy to drive and it has comfortable interiors as well.”
It’s the Aston Martin DB9 that does the magic for Graham Hughes, who moved to Dubai from Britain over a year back. “It’s cool, sleek and full of style. It’s a good combination of power, smoothness and design,” he says. And when he’s not dreaming, Hughes drives a Mitsubishi Pajero. “It’s understated and a comfortable safe drive.”
Gautam C Sreedharan moved from India two years ago. Apart from the good lifestyle it was the love for cars that led him to this city. He eyes the Porsche Cayenne for its looks and powerful engine. “The 4.8 litre gives amazing stability,” he says. His machine now is the Honda CRV, which is “value for money and offers a comfortable driving experience”.
The sazzy Lamborghini Spyder is what leaves Jalal Al Saadi on edge. “It’s about style and power on the roads. Not only does it look super cool, it’s also got a powerful engine to match.” In the real world, the man drives a Mazda 6. “It's a fancy car that can be modified internally and externally,” he says.
Published in e+, Gulf News, Dubai (Dec 11-17, 2008)
It’s hard to resist these mean machines – the sheer sound of their power can make you go weak in the knees. I’ve always wondered what makes men go ga-ga about a car, even when there is a beautiful woman standing next to it. Guess these machines have a way to a man’s heart, incomprehensible to many. I, for one, am not clued in about engines, but having come to a city that’s choc-a-bloc with the world’s super cars, it’s hard to turn a blind eye. So I take a back seat to see what’s really driving our dreams.
Dubai may be the only city that lets you own your dream car. Mubarak, a UAE national, owns the super Nissan GT-R but has his eyes on the next model, a GTR Spec-V. “It’s the improved version. It’s better, faster, lighter. It’s much more superior to other super cars coming out this year.” Mubarak says his Nissan GT-R has everything he needs. “It’s fast. And when I say fast, I don’t mean only speed. I mean it drives fast around turns, yet it makes you feel safe. And when you are not speeding, you can cruise along as well. It’s got the sophisticated four-wheel system and gives excellent mileage.”
For Noel Ebdon, who hails from Britain, his dream machines are the Suzuki GSXR 1000 for two-wheelers and the Ferrari F430 among the four-wheelers. “The Suzuki GSXR 1000 is the best all-round bike, it’s got the perfect looks and amazing performance. And I believe the Ferrari F40 is the best super car ever to be built”. Noel drives a Range Rover. “I have a weakness for Land Rovers. It’s spacious and powerful.”
Chaitanya Joshi, an Indian project manager who moved to Dubai three years ago, is dazzled by the stunning Bugatti Veyron and hopes to drive it some day. He’s smitten by the car’s ‘batmobile-look’! “This is the fastest commercial vehicle and is completely custom-made,” he says. Joshi, who prefers German engineering to American, claims there are only three people in Dubai who own a Bugatti Veyron, and dreams of being the fourth. But till then he prefers to drive a Honda Civic. “It’s total value for money and has a neat sporty look,” he says. When it comes to everyday driving, Joshi feels the Japanese cars have lots on offer without pinching your pockets.
Usman Khan moved from Pakistan to Dubai over five years ago. He finds it almost impossible to pick a favourite. He names a long list. “From Porsche Cayenne Turbo to Range Rover Sports Recharge to Dodge Charger to Ford Mustang, I like them all,” he says. Khan feels that each car has something different, but the one factor that combines them all is the power. And till he acquires his power, he’s content to drive a Honda Accord. “I think it’s an economical car and easy to handle.”
Walid Mahmoud Abou Khodeir comes from Egypt and has lived here for over seven years. This 37 year old is a fan of Ferrari. “It’s got amazing power, not only on the road but also enough to get you all the attraction! It’s simply the best sports car ever,” he says. For now, Khodeir has to drive the Infiniti FX35. “It’s easy to drive and it has comfortable interiors as well.”
It’s the Aston Martin DB9 that does the magic for Graham Hughes, who moved to Dubai from Britain over a year back. “It’s cool, sleek and full of style. It’s a good combination of power, smoothness and design,” he says. And when he’s not dreaming, Hughes drives a Mitsubishi Pajero. “It’s understated and a comfortable safe drive.”
Gautam C Sreedharan moved from India two years ago. Apart from the good lifestyle it was the love for cars that led him to this city. He eyes the Porsche Cayenne for its looks and powerful engine. “The 4.8 litre gives amazing stability,” he says. His machine now is the Honda CRV, which is “value for money and offers a comfortable driving experience”.
The sazzy Lamborghini Spyder is what leaves Jalal Al Saadi on edge. “It’s about style and power on the roads. Not only does it look super cool, it’s also got a powerful engine to match.” In the real world, the man drives a Mazda 6. “It's a fancy car that can be modified internally and externally,” he says.
Published in e+, Gulf News, Dubai (Dec 11-17, 2008)
Subscribe to:
Posts (Atom)