Column: The Good Life: for Mint Lounge
The unfairness of airline food descriptions: for Mint Lounge
This was published in Mint using verb-consonant. An attentive read, said "Surely you mean vowel, not verb." Indeed. ‘Mor kuzhambu’ or ‘kadhi’: the name game Menu descriptions are an art, somewhat like matrimonial ad descriptions Shoba Narayan Travelling without moving The name of the dish matters. Photo: Thinkstock The unfairness of menu descriptions struck me on a recent flight. Here is the menu that was handed out to us on British Airways. “Seared fillet of British lamb with béarnaise sauce, roasted potatoes, runner beans and butternut squash.” I am vegetarian but the sound of this got my saliva [...]
Defending Alia Bhatt
In which I defend Alia Bhatt. Listen here or below
Robin Williams
Even though he was over the top and occasionally overwrought in his movies, we each have our Robin Williams favorites. Whether it was the charismatic professor of Dead Poet’s Society; or the husband who dressed up as a housekeeper in Mrs. Doubtfire; or the suburban Dad leading his family on an RV vacation; Williams outplayed his costars and sucked up oxygen on screen.
Perfectionist children
Of course, the below can be seen as a long-winded excuse from a non-perfectionist. :) Failure is an important stopover on the road to success Shoba Narayan August 19, 2014 Updated: August 19, 2014 05:49 PM Are children these days becoming perfectionists? Whether it’s playing water polo or learning Spanish, I watch children attempt an activity, quickly calibrate if they will be good at it and then decide whether to continue with it. “I am not good at it,” is an often-given reason for not pursuing a skill, talent or musical instrument. I read the book, The Confidence Code: The Science [...]
Musicians and Nakhras
My kind of artiste is a little more emotional; a little more frail and temperamental; full of insecurities and ideologies about what music can and should do. My kind of artiste is not a perfectly “cracked vessel”, like the Korean celadon glazes. Today’s artistes and musicians are this way: just cracked enough to be interesting; with just enough ego to be taken seriously; and professional enough to schedule multiple performances in multiple continents with discipline and rigour.
From thin to fat
Both my brother and I were painfully thin while growing up, which in Chennai was a bad thing. My Mom gave us strange concoctions to fatten us up-- raw eggs with milk was the worst-- to no effect. Now I am finally confronting my slowing metabolism with wonder (I've gained weight!) and shock. And finally, I am exercising. I’m going to keep up my fitness regime, even if it kills me Shoba Narayan August 12, 2014 Updated: August 12, 2014 05:34 PM The women in my kick-boxing class generate a lot of oestrogen. Or is it testosterone that is created [...]
Short working hours
I honestly don't think shorter working hours are going to work. People want to work more because they like it. All work and no play is no way to spend the rest of your life Shoba Narayan August 9, 2014 Updated: August 9, 2014 05:59 How many hours a week do you work on average? For most of us, the problem is not the division between work and home, but the fact that work has now seeped into every part of our lives. We are constantly checking email without differentiating whether it’s work email or pleasure. Employees and employers are [...]
For The National Abu Dhabi on Turkey
I love cheese. I wish I knew more about them. But to eat a Manchego in Spain or a Brie de Meaux in France, a Stilton in Britain, or Gorgonzola with Barolo in Italy doubles the pleasure. The same goes for Feta in Greece or in my case Turkey. Bread, cheese, wine. Pretty much all you need. Travelling with kids: Shopping in Turkey turns up fine feta Shoba Narayan August 7, 2014 Updated: August 7, 2014 04:52 PM My daughter and I are in Istanbul’s Grand Bazaar. Her eyes are gleaming. She darts from shop to shop like a butterfly [...]
For Qantas Magazine on Oman
Oudh and frankincense epitomise Oman. How to buy this?
For Silkroad on Tea art
Can India make tea as upmarket as the Chinese have done?