From vintage cars to antique cutlery, a community treasures its legacy
Growing up in Mumbai, photographer Bindi Sheth was well-acquainted with Parsi traditions through her many Parsis friends. But when she moved to Ahmedabad in 1988, their presence wasn’t as prominent. “I hadn’t met many Parsis in Ahmedabad till I began working on the project. Neither had I visited the Nowrojee Hall, Parsi Sanatorium or Zoroastrian Hall, despite staying in the city,” says Sheth, 55.
‘I would love to record live with an orchestra…the experience is unmatched’: Kavita Krishnamurti Subramaniam
After a string of his compositions failed to find popularity in the ’80s, legendary music composer RD Burman believed that luck wasn’t favouring him and had promised singer Kavita Krishnamurti Subramaniam that he would one day create a song for her that would be a major success. Though the singer had by then lent her voice to his compositions in multiple movies such as Hum Hain Lajawab (1982), Boxer (1984) and Karishmaa (1984), all of them failed to make a mark. That, however, was going to change.
How do we map relationships in the lost and found treasury of our heart
When my life partner of 20 years and I ended our relationship, there was a sense of loss felt by all who knew us. But our rich history as a couple had very few of them adding fuel to a fire, we ourselves weren’t stoking. We might have cast one another off as lovers, but we had triumphed in keeping our dignity as individuals, our decency as adults, and the individuality that each had admired in the other.
What prompts plants to set traps?
There is something inherently underhand about traps, yet deliciously wicked, especially when the victim is bigger and stronger than you and has been picking on you. I’m not sure for how long we’ve been setting traps, both for ourselves and for animals, but I would not be surprised if very primitive us were inspired by what we saw was going on in the natural world, where both plants and animals have been setting and springing traps for one another for aeons.
What makes dining at 3,000 ft go from cardboard to gourmet?
One has often heard that airline food tastes like cardboard and chef Velton Saldanha, founder of Mumbai’s Chutney Collective, almost made it a legit question when he addressed it on his social media page recently.