to read the article - Cathedral and John Connon School

friday, november 14, 2014, mumbai, web www.mid-day.com, twitter @mid_day
Mahesh Dattani, theatre person
Mahesh Dattani with
his sister Padma
ON KRISHNA Janmashtami,
my sister Padma, would dress
me up as little Krishna. She had
a flair for drama, which I probably inherited from her. My
earliest memory of this festive occasion was when I
was six years old! Our
mother would make the
most delicious sweets,
my favourite was called a
Ghugra — a kind of fried
dumpling with a sweet filling
comprising jaggery, dessicated coconut and kismis
(raisins). Of course, there
would
be
homemade
makkhan as well (B&W pic is
of my sister feeding me). Such
a simple recipe, I wonder why
no one makes it at home anymore. The butter of today
doesn’t come anywhere close to
the aroma and flavour of
makkhan made at home with
fresh malai of cow’s milk; delivered at home fresh out of the
manufacturers’s udders!
Guilty pleasures
of childhood
Tisca Chopra, actress
MY NANI or dadi would feed me
Churri, made out of crushed
parantha with white butter and
powdered jaggery. I have wonderful memories of sitting on the
terrace of our house in Punjab
in the winter sun. I will make it
for my daughter too, once winter
sets in.
Shehla Khan,
fashion designer
IT HAS to be the Dutch Truffle
Cake and Viennese Ice-cream at
the Taj. We would go either to
Golden Dragon or Sea Lounge,
and it would be our weekend treat.
There was a time when mum’s cooking or candies
from the store around the corner were havens of
childhood fantasies and pleasures that could be
recounted for years. From Ghugra to sweet cigarettes,
a few familiar faces look back at the guilty pleasures,
which are soon becoming the stuff of memories
AS A kid I had various experiences. Right from street
food like Roast Chicken,
Kanda Bhajiya, and Vada
Pav to Biryani. Street food
was a big part of my
childhood. We would eat
out a lot. My parents
would take us to Cream
Centre in Chowpatty every
Monday,
Tuesday
and
Sunday. We would travel a
lot as well, and every time,
we would make sure to try
the local food. I have fond
memories of food from our
outdoor trips, especially of
places near Mumbai like
Nashik, Mahabaleshwar,
Matheran, Alibaug and Goa,
among others.
I learnt how to eat crabs
PIC/SHADAB KHAN
Cheer for kids,
this Children’s Day
Saving water at the museum
The Magic of Water exhibition focusses on conservation of water by
children and for children
children’s day special
Vicky Ratnani, chef
SMOKE HOUSE DELI: Try Cheddar and Veggie
Bombs served in a firecracker box and Picolla
Margharita on a dart board as part of the quirky
menu here. AT Lower Parel, Bandra (W) & BKC.
PIC/SHADAB KHAN
35
the guide
today,
you should
head to
CELEBRATE Children’s Day
at Chhatrapati Shivaji Maharaj
Vastu Sangrahalaya as they
have a bunch of fun educational activities planned, starting
this Friday and extending till
the weekend for young minds
to enjoy. Take your child for an
exhibition on water conservation titled, The Magic of Water,
which has been created by children in the pre-primary grade
at Cathedral and John Connon
School as part of their
annual projects.
On November 15, one can
also look forward to a riveting
interactive storytelling session
with Preeti Shekhawat. If you
have been hearing wild imaginative tales from your kid,
here’s an innovative workshop
to sign up for — Trunkful of
Fun, which will have stories of
different elephants who are
characters from some storybooks as well as the Museum
sculptures. After the session,
kids can indulge in some
The Magic of Water is an
exhibition created by pre-primary
children at Cathedral and John
Connon School
fun art activities as well.
TILL November 16
AT Chhatrapati Shivaji
Maharaj Vastu Sangrahalaya,
159-161, Mahatma Gandhi
Road. CALL 22844484
Spread sweetness
Jitish Kallat, artist
in Goa. The old Goa of the
’80s and ’90s was non-commercial. It was cheap, and I
have tasted the best fish curries in Goa. Even today, I
would like to go back to Goa
just try the seafood. I also
remember eating the best
Rajma Chawal in Jammu,
and the local food of
Amritsar and Delhi. All
these food experiences influenced me a lot and inspired
to become a chef. In school, I
would eat everybody’s tiffin.
So, the basic flavour and
understanding of what’s
good and what’s really good
— the palate — was trained
subconsciously. Long before
I learnt how to cook, I
learned to eat.
— Kanika Sharma, Dhara Vora and Hassan M Kamal
Children
learning
to make
desserts
from
Chef
Moshe
I HAVEN’T ever smoked as a
grown up nor have I had any desire
to smoke. But as a child I was
obsessed with sweet-cigarettes
made of mint. Wonder where that
obsession came from as my father
never smoked too.
NGO Akanksha Foundation
has had its kids make what
they love to eat the most —
desserts!
This time, just before
November 14, the children
have learnt and created toothsome treats under the
guidance of Moshe Shek at his
eponymous
restaurants
Moshe’s, Pooja Dhingra of Le
15 Patisserie, and partner outlets. All you have to do is
contribute by buying their delicacies and ensure a bright
future of them.
TILL November 30
AT Le 15 Patisserie, Lower
Parel and Bandra; Moshe’s (all
outlets), The Table, Colaba;
Café Zoe, Lower Parel; Olive
Bar & Kitchen, Mahalaxmi and
Bandra (W); Busaba, Lower
Parel, Bandra (W) and Colaba;
The Tasting Room, Lower
Parel; The Bombay Baking
Company at the Marriott,
Juhu; Sassy Spoon, Nariman
Point; Joss, Santacruz (W).