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He is the rapper who makes sure you jive with the lyrics and catch up with the beats, he is the composer whose music makes you get up and almost always shake a leg, no matter where you are, and he is the singer whose music video ‘Brown Rang’ fetched two million hits in just four days. The 28 years old style icon, Yo Yo Honey Singh is rightly a part of the big league with 'Angrezi Beat', 'Dope Shope', 'Haye Mera Dil', and is most de�nitely causing a storm in the pop music industry, all over India and abroad.

The Villager Goes INTERNATIONAL

HONEY SINGH

YoYo

YYo

YoYoooYooYoYYo

YoYYoYYo

YoY

Here’s what the singer and rapper has to say about his undeterred passion for music, life and more…

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A Culinary RevolutionFrom a cuisine that wasn’t really distinct, the Irish food scene now offers exciting fare with incredibly fresh seafood, breads, cheeses and lots more. Jyoti Balani takes a gourmet tour of the island country and fi nds fi nger-licking satisfaction.

Discovering a country’s food is an interesting way to discover a new place, its traditions, to get a real taste and feel of its culture, the people and

their history. Irish cuisine has evolved in the last six to seven years. There are now excellent restaurants, great food products, gourmet stores and artisan grocery shops all over the island. Apart from the local cuisine, there are several restaurants that also serve world cuisine in a great atmosphere – it’s almost as if a gastronomic renaissance has taken place in this country in the recent past.

Once upon a time fi ne-dining in Ireland meant run-of-the-mill classical French, but not so anymore. These days, in cities such as Dublin, pioneering chefs are creating their menus in a more contemporary style, using local products. This evolution is partly because of the Irish fi nancial upsurge in the late nineties, which encouraged the Irish to travel and discover more foods globally. The Irish rediscovered their own conventional cooking, revaluing locally grown ingredients, while smartly adapting diverse culinary infl uences. “Over the last few years, there has been a real change in the food culture in

Ireland. People want to eat food with an identity. They want to know where it comes from. Good local produce is an essential part of this change and there’s so much out there now. It’s very important to local customers as well as tourists,” revealed chef Andy Rae from Mourne Seafood Bar in Belfast.

This remarkable food revolution has even led to the Michelin Guide awarding stars to several eateries in the republic and in Northern Ireland. There’s

also greater interest in organic farming: Several restaurants serve organic preparations with suppliers for each ingredient listed in detail on their menus.

Potatoes and bread have always been staples of Irish culture and even now they hold an important place

during mealtimes. Soda bread, a crusty brown bread made from baking soda instead of yeast, whole-wheat fl our and buttermilk, wheaten bread, and several other varieties of bread and cakes can be found in Irish bakeries. Ireland has some fantastic cheeses and the Gaelic tradition of cheese-making can be found in several regions in this beautiful country. Irish farmhouse cheeses are individual and unique to each producer, with each type of cheese being produced on one farm. Each cheese has its own distinct

“There has been a real change in the food culture in Ireland. People want to eat food with an identity. They want to know where it comes from.”

This picture: Ireland’s oldest distillery, Bushmills,

whose whiskeys have been winning awards

since 1883Above right: Irish

breadmaking in progress

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swirls

Adecade has passed since I chose this fi eld of following – half a score since I started sipping wine professionally. In a country like India, this decade was extremely

animated, having its share of drama, disgust and delight. Before you begin wondering, it has all been regret-free and utterly positive. That established, let us embark on a scenic panoramic voyage through the past 10 years of my being a sommelier in a country where wines had then just arrived.

As the millennium began, Indian hospitality was waking up to something called wines, a mystical beverage that aged in the bottle and had more variety than all the other spirits on their shelves combined. They started modest but by 2003, the competition was driving most properties to stack them up by the hundreds. Very soon, it became the mark of a good hotel to carry

more than 300 references on their wine lists, which now were separately compiled into big leather-bound volumes away from the more plebeian-sounding beverage lists. The consumer didn’t know what to do with this, and the servers who had managed well enough with their modest 10-wine trolley earlier now found themselves equally at unease. In short, training was only conspicuous by its absolute absence and the wines languished in unwarranted corners of the dining establishment.

Indian wines didn’t move half as fast in the same period. Between the late eighties and the mid-nineties, the only thing to change was also the most dynamic level of activity the local industry had ever witnessed – Sula burst forth on the scene and the wine revolution fi nally began. Grover’s made sippable wines, but Indage was consistently insipid, from the beginning till the time it was dissolved. Sula was a

It has been 10 years since sommelier Magandeep Singh started off on his spirited path. He talks about the trends in the Indian wine industry, the strong players and the upstarts on the scene, and what we can look forward to next.

And then, almost suddenly, as if bored of drinking the average wines available on our shelves, many local winemakers sprung forth on the scene. The new breed included all sorts – affl uent businessmen, grape-growing farmers turned winemakers, the hobbyists.

DECADENCEA DECADE OF

breath of fresh air. Their wines were not just pleasant sips, they were also consistent with their quality, accessible through their price, and came in attractive ‘sunshine’ packaging to boot. The takeover was quick and Sula along with Grover’s became the staple Indian selection.

By 2005, India had as many wines on any prestigious list as the West but we still didn’t have sommeliers. I divided my time between training staff and assisting places with their wine lists – arranging them, rewriting descriptions, suggesting food pairings, and something they never listened to – advising selling price points. And then, almost suddenly, as if bored of drinking the average wines available on our shelves, many local winemakers sprung forth on the scene. The new breed included all sorts – affl uent businessmen, grape-growing farmers turned winemakers, the hobbyists. The wines promised more on paper than they actually packed in the bottle. Fast forward a little and we arrive at, what I would like to term, the Second Phase of quality Indian wines. Vallonne, KRSMA, Fratelli, Alpine, York, Aarya, Turning Point, Renaissance, Reveillo… All of a sudden we had so many decent wines to choose from! Wineries like Reveillo were investing in barrels and making seriously complex wines; Fratelli was the only house

with complete autonomy over their vineyards with no outsourcing for grapes; York had an internationally

qualifi ed and trained winemaker as part of their team; and KRSMA had the heady mix of gifted land, talented winemaker, and visionary owner. People like Shailendra Pai (of Vallonne) have shaped this industry with their experience and given it direction while the aggressive younger lot, like the Gowdas of Alpine, have brought in machinery and equipment to compete with the most extensive winery set-ups in the world.

Gradually, the Indian Grape Processing Board (IGPB) was set up under the aegis of the Ministry of Food Processing, all in an effort to better supervise and advise the work of the winemakers. The recent induction of India into the prestigious OIV (the international oenological organisation) will further strengthen the winemaking

credentials of our country. As a taster, I have gone from providing

excuses for why Indian wine tasted so insipid to having trouble choosing from a selection of many good wines. Recently while on a trip to Paris, I represented the Indian wine contingent and most people were positively surprised by the quality and range of wines coming out of our country. With much pride I can share that Indian wines are fi nding ready takers in France as also on UK supermarket shelves. It is defi nitely a worthy start for most brands.

Today there are easily over a hundred licensed wineries and a good many of them are bottling their ware, irrespective of their product’s quality or worth. What I look forward to next is the weeding out of the few houses that are still making a mockery out of this fi ne art: Pause, Vin & Vouloir, Deshmukh, Rajdheer – these wines are seriously fl awed and carry inherent defects in them. Others like Luca prefer to make wines with fruits instead, but judging by their popularity, I don’t think one can banish them quite just yet.

So that’s that folks: A decade demystifi ed. Seems shorter when I reread it. Maybe it just went by quicker, what will all the activity. For what it’s worth, I’m still standing and eagerly raise my glass to the next 10. Cheers! •

1. Wine pairing at Sula 2. Grape farms at Fratelli

Vineyards 3. The Fratelli residency 4. Grover’s wine barrels 5. Fratelli wine tanks 6. Turning Point wines 7. Farmhands at Grover’s

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Vol.XV JAN to MAR 2012

Fertilizer Industry

Imports & Nutrient Based Subsidy Scheme in the

New beginnings at Goa, Odisha

Road to Pakistan

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GOLDEN JUBILEE

shoots

gloria Hair Trends

From messy waves and dreamy updos to tight

ponytails and scrupulous braids, I am sure you

wouldn’t want to miss out on these ‘straight-from-

the-runway’ looks

By SNEHA SINGH

WINTER TRESS TRENDS

There is nothing more feminine, romantic and easy-to-do than braided hairstyles. So, be creative and add your own touch by adding hair accessory or disco hair bands

Straight, clean, simple, natural – ponytails are the easiest style that most of us make in our ever day boring routine. But, it can become classy, futuristic or a little bit of rock ‘n’ roll with a few minimal styling tweaks

CLUTTERED BRAID

PIN UP PONY

www.gloriamedias.com November 2011 25

A simple side partition instantly adds sophistication and drama. The best thing about a side parting is that it allows you to play with so many different styles, whether you want to make gentle waves or romantic curls, it is easier to create a chic updo with a classic ponytail

Bob curly hairstyles are still maintaining their spot in the hairstyle trends. So, take a peek at the new bob hairstyles and inspire yourself for your new stylish look!

DEEP SIDE PARTING

DREAMY BOB WAVES