Artistes are learning to pivot during pandemic
I have a problem with consuming culture virtually. I especially dislike how technology has converted live performances into flat-screen replicas. All mediums change the form. Technology for the most part diminishes the performing arts. Here is my column for HT about the performing arts. Linked to some upcoming events.
The Dr. Maya Rao Kathak and Choreography Conference 2022
Welcome to the The Dr. Maya Rao Kathak [...]
Review of the French Milk Lady in Le Soir
Les brèves des Livres du Soir A découvrir également. Shoba [...]
French review of La Laitiere de Bangalore
Une vache dans l'ascenseur Par Jean-Claude Perrier, le 31.01.2020ROMAN/INDE 27 FÉVRIER SHOBA [...]
Interview with the translator of Milk Lady
Listen to the interview here 2020 |La Nuit de l’Inde [...]
French review of La Laitiere de Bangalore
2 livres coups de coeur pour une échappée indienne A [...]
I am going to the Paris Book Fair!
The Festival du Livre de Paris has a joyful homepage. [...]
Has fine wine reached a tipping point?
How can fine wine stay relevant? In this age of climate change, are wine drinkers going to be looking at other parameters when they buy wines– sustainability for instance. Unlike dark chocolate, which grew from its niche obscurity to its current keto-diet popularity, wine is taking the opposite route. Fine wine—the term is used so often and in so many situations that it has almost become meaningless—has now reached the tipping point in terms of affordability, access and most importantly, status.
What to eat if you go half-way vegan?
It is depressing. Here I remain, perched on the higher end of the weighing scale, basically hating myself for over-eating, over-boozing and falling off my exercise routine. How to detox now? How now to stop the steady upward march of my Body Mass Index? How to stem the not-so-steady ballooning out of various body parts? The answer, I say, is tambli. Tambli is a cross between a chutney, raita and a lassi. It is served in coastal Karnataka-- Mangalore and upwards, usually before the rasam course. Which brings us to the key question for this column: is there any other culture that is as obsessed with the yogurt-coconut combo as we South Indians are?