Delightful Healthy Recipes

LEVANTINE

Hallelujah! A star is born. It has risen in Kala Ghoda. It sparkles with flavour, authenticity and nostalgia and recreates the Levant. What is the Levant? A place? A flavour? A region which serves up tastes of all cultures in the Southeast corner of the Mediterranean? All this and more. And the three month old Rue du Liban not only serves up these authentic flavours but does so in a refined, gracious fine dine ambiance. The perfect place to dine with the charming gracious couple, leading cardiologist, specialising in echocardiography Shahrukh Golwalla and Dina Golwala. Both well-traveled Levantine cuisine buffs. It’s delicious and healthy too… just what the doctor ordered.


DÉCOR

Walk in and Whoosh! You’re transported into the gracious and vibrant era of Beirut when it was “Paris of the Middle East”. Glamour suffuses the dramatically dimly lit space. Every detail orchestrates that feeling: art installation of suspended transparent olive leaves, maroon booths, green walls with watermarks of olive trees, filigreed lights, mirrors… Kudos UK’s Atelier Rosendale Design.

FOOD

Joy of joys! My metaphors get mixed up when I taste the perfect “Mouhamara” — walnutty, garlicky, red peppery and pomegranate molasses notes harmonise in the most classic creamy, nutty, spicy, sweet and tangy symphony. Smoked Aubergine “Rahib” crowned with pistachios delights. Spell it “hommos” or “hummus”, the crucial point is the taste and texture factor and RDL aces the Hommos Beiruty. Dish after dish sashays in handcrafted crockery, bespoke brassware.

Cheese lovers mecca — Go for the Grilled Haloumi Cheese with Pomegranate Molasses. Love what they do with Labneh Goat Cheese, top it with sumac and fried mint (Labneh Meizeh), strain the creamy yoghurt spike it with garlic and dry mint (Labneh Mtawameh). Aged and dried Shanklish Cheese is a must try. As is the hot-off-the-grill Signature Shish Touk with that delightful “toum” (creamy garlicky) sauce. Vegetarians go for the tasty Okra (Bemeieh Bziet) and the Haricot Beans (Loubieh Bzeit). Delicious beef Lahme Meshwi, charcoal grilled to perfection and served on freshly baked bread with Biwaz and Shatta is a must try. Sweet finale of multi textured Ossmallieh Vermicili Pastry, velvetty Tahini Icecream and rich with pistachios icecream are our recommendations.

MINUS POINTS

Grilled meats are one of the major draws of this cuisine. Unfortunately the mixed grill platter Mashewi Mshakal serves up dry overdone meats. Ditto for the home made Lebanese Lamb Sausages (soujok). Even the Fish Samka Harra lacks moisture. No alcohol license and open only for dinner. Small portions are the other drawbacks.

MY POINT

Ushering in the “Paris of the East” glamour that Beirut was once known for. Suffused with the gracious fine dine vibe that is rare in todays “casual café” world. Rue du Liban serves up Levantine fare of the “fertile crescent” in the Mediteranean region that was the cradle of civilisation, more than 10,000 years ago. I love this ancient cuisine of Lebanon, Israel, Palestine, Syria, Turkey, Egypt and Cyprus. It retains it’s fresh yet exotic, healthy deliciousness. To ensure authenticity, RDL has brought in Beirut’s famed consultant chef Athanasios Kargatzidis to mastermind and monitor the menus. I dined unannounced and met him bustling in the kitchen along with Devendra Ketle. So he is obviously there on a regular basis. Add to that the glamour dripping ambiance, super service and you know why we’re rejoicing at this sexily glamorous new arrival. Kudos Juhi Chawla, Jay Mehta, Arja Shridhar, Sam Malde. Pity we cannot a raise a toast to you in your restaurant. Hope you receive your liquor license soon. Marhaba!

Biggest rooftop party for NYE 2018 @ The Orchid Hotel

Lavish Spread @ The Orchid Hotel, 70/c, Nehru Road, Adjacent to Domestic Airport, Vile Parle (E)

Ring in the New Year at the grandest roof top bash on the last weekend of the year as you approach 2019 with an attractive theme ‘Angels and Demons’ at The Orchid.

Indulge in a scrumptious 14 course lavish buffet along with an unlimited service of imported premium liquor brands.

DJ Clyde, DJ Mani will play popular Bollywood tracks along with Emcee Cheryline and Leanne setting the dance floor on fire. The exclusive dining options at Boulevard and South of Vindhyas restaurant includes a seven course prolific buffet spread along with unlimited service of premium liquor brands.

New Year Event Packages (Allinclusive): Cascade `5000 per person Upper Deck ` 7000 per person Restaurants: Boulevard and South of Vindhyas @ `3500 per person Time: 9 pm onwards Call: +91 8433959703 / 9136906481 / 022 2616 4000 / Ext: 3536 Visit: www.orchidhotel.com

Ring in New Year’s Eve at The Empresa Hotel with unique offers

Unique Offers @ The Empresa Hotel, SAB TV Lane, Oberoi Complex, Off New Link Road, Andheri (W)

If you are still wondering how you’re going to spend your New Year’s Eve, we’ve got the perfect plan for you. The Empresa Hotel, home to some of the best restaurants in the suburbs, has celebrations planned at its restaurants — Loco Loca and The White Charcoal.

Loco Loca offers two seating for its guests. From 8 pm to 10 pm, there is no cover charge; and from 10.30 pm to12.30 am guests can enjoy any dishes from the restaurant by paying a cover charge of `2,000*.

The White Charcoal offers two seating, one at from 8 pm to 10 pm at no cover charge; while the 10.30 pm to12.30 am seating offers diners a choice of ordering any of its delicious preparations for a cover charge of just `2,500*.

With a choice of gastronomical delicacies, experience highly rated hospitality, beverages and cuisine this festive season and ensure that you set foot in 2019 on the right note!

When: 31st December’18 Time: Seating at 8 pm and 10.30 pm Price: `2,000 (Loco Loca) and `2,500 (The White Charcoal).

Taxes additional, as applicable.

Call: +91 22 4542 4242 / +91 9137528772

For 21 years now, Brownie Point has been adding sweet moments in several celebrations. Building the brand, one piece at a time, Chef Manish Khanna hasn’t left a stone unturned in delivering the best in desserts and cakes, across India and Dubai. With successfully running 25 outlets in India and four in Dubai, it has become the quintessential brand when one thinks of desserts and cakes.

As one religiously devours the brownies, one can’t stop drooling over the brand’s incredible range of desserts and cakes. Apart from its classic range, it also offers a seasonal range, available for all festivities. Be it Christmas, Valentines, Easter, birthdays or theme parties that need customised products, Chef Manish ensures it’s done. On special orders, they bring alive their premium range of cakes, which one relishes till the last bite.


“For a brand that’s now a household name for every celebration, Manish has carefully curated cakes and desserts that are loved across all age groups. His dedication and perseverance is what gives Brownie Point the domestic and international presence they enjoy,” shares a dear friend, Chef Vikas Khanna.

Head to any Brownie Point outlet and pick from the vast option available in cakes, pastries, brownies, tea cakes, cookies, cupcakes and lots more.

Call: 98205 04444.

THE INSIDE STORY


1 Rise of wabi-sabi

The biggest trend in design this year was imported straight from Japan. It is all about celebrating warmth, cosiness and infusing your space with a soul – aka the Japanese philosophy of ‘wabi-sabi’ which transforms old, raw and imperfect things to perfection. What made wabi-sabi click was that it celebrated imperfections. The year saw a rise of wooden furniture with rough textures, wobbly-shaped pottery and linen textiles that were not smooth. The focus was on beauty of repair.


2 Romance bright colours

People embraced dark tones and look-at-me colours. The walls were offset by large-scale floral prints, especially in wallpapers.

3 All green thumbs

Gardening was not just for people with backyards and budgets. Indoor plants, terrariums and miniature creepers were the rage. Windowsill herb gardens, DIY pots and creative plant arrangements nicely rounded up the green year.

4 Open-plan spaces

Interiors celebrated open spaces – and the trend is going to stay strong in 2019. Building a home? Have a no-wall scheme where the kitchen looks in to the living room and the bedrooms into balconies.

Forget picture windows, it’s about seethrough walls.

5 Scented candles

Not just for the festive season, candles became a year-around thing. To keep your home looking and smelling trendy, candles were lit up. This year, beeswax candles became popular as they are said to be non-polluting.

6 Quirky picks

From food furniture to custom prints and ‘look-at-me’ lighting solutions – interesting accents made a home. If you want something to perk up your indoor spaces, quirky is the way to go.

Can a fashion show be a microcosm of change? Yes, but only if you look at the Spring-Summer catwalk of Louis Vuitton menswear this year; the first outing of its creative director Virgil Abloh. The first man of African descent to hold such a position in an international luxury house, he is a self-taught designer who has given high fashion status to athleisure. With his LV outing he put millennial fashion on a luxury ramp – a move many say is changing the way we look at luxury. There was colour on the ramp – and not just on clothes, as his was a diverse catwalk. In short, the year 2018 saw fashion take a stand.

Prabal Gurung had models walk without music and with a white flower as a nod to #metoo and #timesup movements. Fashion stood up for sustainability with the fashion industry trying to counter its wasteful antecedents. The 80s melded into 60s and 90s and there was nothing known as “out of style”. Here’s looking at a year that saw the popularity of the pants saree, festive fusion and when fashion questioned its own stereotypes.


1 Male call

Menswear got a big push this year, from colourblocked suits to summer suits to gender neutral dressing. If you want to try new trends, follow influencers or a celebrity whose style is close to what you want. Test run a new look at home. There are many new trends for you to pick from: cropped trousers, statement shirts, pastel shades.

2 WALK OF LIFE: Designer Prabal Gurung made his models walk with a symbolic #timesup flower and without music as a nod to the #metoo movement and to show the march of women. Gurung also showcased slogan T-shirts with feminist mottos. In fact, slogan T-shirts were a big trend this year.

3 Pastel pop

Pastels were everywhere from weddingwear to formals to even menswear. It was a time to give in to sorbet hues and ditch the heavy, polarising colours like reds and blacks. And it seems pastels will stay strong in 2019 too. If you have to pick a pastel shade, go for millennial pink or blue-grey.

4 Plastic fantastic

Plastic may not be getting a good rap environmentally but in the fashion world it was the unexpected new material. It was on coats, shoes and bags, even hats and not just as a monsoon staple. It was high fashion. If there’s one plastic accessory you have to get, let it be the plastic shoe.

5 Shoe in

This was the year of the jutti. Clearly. From celebs to the streets, from ramp to the road, this is one shoe that was shining the whole year through. And it’s a trend that refuses to go away.

6 Fusion festive; India modern

Fashion was all about fusion and finding the millennial style identity. Was it the hybrid pants-anarkali or the saree pants or the pre-draped saree? The jury is still out on what is ‘India modern’ but designers were sure searching for the new Indian identity.

7 Bodysuit basics

Bodysuits or leotards joined in the athleisure brigade. The fitted onesies work well as unstructured corsets. If you want to try the trend, start with a basic black or white first.

8 The return of the mini

2018 saw a revival of — well — revival fashion. And that meant the return of the iconic 70s style – the mini, and more so in a dress format. Tip: While body positivity is on a high, the mini remains a tricky silhouette. If you want to go mini, make sure you pick the right length, which is guided by personal style and how much leg you want to show.

9 Saal of sarees

The humble saree stayed strong this year. From light wispy muls to fusion linens and banarasi weaves, the sarees were aplenty and so were the saree influencers who gave a new lease of life to this garment and created their own kind of saree fandom. One saree that you must own: a light mulmul.

10 The year of celebrity nuptials

What a whirlwind wedding year it was and it seems it’s going to go on this high for some time. Despite the fatigue from numerous celeb wedding functions in the last 4-5 weeks, these weddings are responsible for setting wedding style trends for the next year. From uncut polki jewellery, to handloom weaves to couple coordinated dressing and various sangeet and makeup ideas, nuptials is going to inspire some knotty trends.

The closest living relatives of Tyrannosaurus Rex are chickens!


Research shows dogs appreciate music and have their own individual music preferences too. Reggae is apparently a firm favourite of the canine world!

Baby elephants suck their trunks for comfort

Trained pigeons can tell the difference between the paintings of Pablo Picasso and Claude Monet.

RELATIONSHIP IN 2018 WELLNESS FOOD
FOOD FUNDAS

VEG


From being just a handful of dishes on the menu to being the main attraction, vegetarian dishes were the biggest draw this year. Fresh seasonal produce and tasty ingredients made for a taste feast as chefs dished out amazing preparations and shared it on their social media handles.

KETO

Almost every celebrity spoke of the health benefits of this low carb and high fat diet.

However, doctors are now warning of some severe side-effects. Do not try this diet out without a doctor/nutritionist’s recommendation.

GLOBAL FUSION

This was the year of fusion of cuisines of different countries across continents. Japanese Peruvian fusion Nikkei to Chinese Peruvian blend Chifa to Bengali Armenian fare, fusion knew no boundaries this year. This year was a celebration of cuisine developed by settlers while keeping the local influences and ingredients and traditions intact.

INTERNATIONAL INDIAN

Indian restaurant chains set shop abroad and moved beyond butter chicken, dal makhni and gravy. Traditional chaats served as one bite, chicken tikka with international sauces, Indian bread as tacos to street food staples such as tikkis and cheela given a gourmet makeover – Indian cuisine was the big draw across the globe.

NO ALCOHOL

Alcohol-free bashes, a trend that started with the ‘Dryanuary’ or no alcohol January trend after festive binge drinking became stronger as the year went by.

CRAFT BEVERAGES

Local craft beverages and artisanal spirits hogged the limelight. Cocktails were made from local gin and vodka while Indian beers and wines saw their names on the front pages of menus.

— By Amin Ali

LOVE CRIMES

HAUNTING

This happens when a person continues to interact with you on social media after you have stopped seeing each other. Haunting behaviours are often on the passive side (for example, liking your photo instead of commenting on it).

BENCHING

This happens when someone keeps a potential partner on the romantic back burner. They don’t make serious moves but they don’t extinguish the hope of a future relationship either.

STASHING

On the surface, your relationship might seem perfect: You go out, s/he texts you and you spend almost every weekend together. There’s just one problem: You haven’t met a single one of his/her friends or family members, and, you aren’t sure whether they know of your existence.

KITTENFISHING

This is when someone exaggerates her/his qualities on a dating site. It isn’t exactly lying, it’s more like deception.

CURVING...

...is the new rejection. When someone replies to your text, next day with a ‘Sorry just saw this’. Curvers are known for their icy coolness.

FRECKLING...

...is a summer fling. Like freckles, the love disappears once the season is over.

POKEMONING

This trend involves someone trying to ‘collect’ as many partners as possible. This is the new breed of ‘chancers’ who think they are the best, and can have anything and anyone they want.

MOSTING

When someone goes overboard on the fluff job and then vanishes. It’s not someone being flattering; it’s someone faking being totally smitten when they aren’t.

— By Nona Walia

‘NOW AGE’ LIVING

ZERO-COMMITMENT FITNESS EXPERIENCES

Finding time to work out with a busy schedule is tough. But don’t over commit either. Have small, pragmatic goals. Look out for more opportunities to curate your personalised experience, at your pace.

‘NOW AGE’ SPIRITUALITY

Now Age healing is a promise to make your Today more meaningful. Wellness retreats are increasingly focusing on mind, body and spirit. People prefer energy healing workshops that offer regular mindfulness, meditation, and yoganidra sessions.

SOCIAL MEDIA DETOXING

People are looking to escape their hightech devices. Wellness influencers are focused on social media holiday as it becomes more toxic.

SILENCE MOVEMENT

Take breaks of silence during your day – 15 minutes when you don’t talk to anyone.

You can stretch it to half an hour too.

Also set to be a big trend are silent spas, where you don’t chat up anyone.

Freddy Kerawalla is a 74-yearold Parsi gentleman, who lives in Mumbai, and happens to by my wife’s mama (maternal uncle). Among other things, she credits him with having inculcated the love of reading in her. He was born in Surat and spent a considerable part of his childhood at his maternal grandparent’s house. One of Freddy mama’s most cherished memories was that of his grandfather waking up at 4 in the morning to chant his prayers in front of the chulha (oven), considered to be sacred.

His grandfather would first clear the remains of the wood used the previous day, add fresh logs, start the fire and begin his prayers. Little Freddy would look on with awe while his grandfather would shave off pieces of sandalwood, considered holy by the Parsis, and add it to the fire with a prayer on his lips. Grandma would then wake up and use the chulha to cook, once the hour- long prayer session was over. Freddy mama said he remembered this incident while reading the Times Kitchen Tales story on grandmother’s kitchen and then took out the penknife, which he had inherited from his grandfather, and which is so precious to him. As are the memories of the sweet potatoes that they would leave to bake under the logs of the oven in winter, and whose taste he has never been able to replicate since then.


This story of a Parsi family from Gujarat reminded me of a story from my native Bengal that my fellow Presidency College alumnus, neighbour and friend, Shaswati Saradar once told me. The tale of the ranna puja that she has seen at her maternal grandparent’s house. This ceremony was performed at the end of the month of Bhadra (according to the Bengali calendar). In a practice that draws its roots to life in rural Bengal, the women of the house would pray to Goddess Manasa, the Goddess of snakes, during ranna (cooking) puja. It signified the fact that monsoons were over and protection was sought from the snakes and other creatures that would make an appearance again in the kitchen and elsewhere in villages. The kitchen would be cleaned in preparation of the puja, a new earthen oven would be made, the ladies of the house would put on new clothes, offer prayers, and then cook using fresh utensils after the prayers; thereby cleansing the kitchen and making a fresh start for the year.

What I took out of these Kitchen Tales from the two ends of the country is the reverence with which the kitchen, as symbolised by the oven, was treated by householders. What a wonderful way of showing gratitude.

That’s the determination with which I plan to enter the kitchen every day in the New Year... to keep it sparkling clean and take that spirit into the rest of my life too. Here’s wishing you all a great New Year. Please go to www.kitchentales.com and tell us how you plan to things better in your kitchen this year. We are looking to be inspired.




READER CONTRIBUTION (RECIPE) PUMPKIN ICE CREAM!



INGREDIENTS
Whole milk: 1 litre

Condensed milk: 1 can

Saffron: A few strands

Cardamom: A few green pods

Pumpkin: 400 gm approximately. The bright orange one, skinned, de-seeded, chopped, boiled and pureed finely after cooling.

METHOD

Boil the milk in a heavy bottom pan and let it simmer for around 30 minutes. Add all the condensed milk, along with the saffron and cardamom and keep stirring. When the quantity reduces to three fourths of the original, add the pumpkin mix and keep stirring. Let it simmer for at least 30 40 minutes more – until you actually see it becoming thicker and creamier.

Remove from flame and allow it to cool completely. Pour it into the vessel or the box you want to freeze it in. After a few hours, take it out from the freezer, scoop it up and let the rich, smooth, creamy goodness trickle down your throat!

There will be no ice crystals if you have done it right.

DIY TIPS FOR A CLEAN KITCHEN

1. Keep a bag/portable bin when you chop vegetables and fruits and put the peels and waste into it immediately while cooking

2. Keep a kitchen cloth handy to wipe the kitchen platform clean of spills and crumbs as you cook

3. Rinse and wash your dishes immediately after eating so that they don’t overwhelm you the next morning

4. Wipe clean electronic kitchen tools such as mixergrinders, air fryers, ovens, grills, which are convenient to use and aid healthy cooking too, immediately after use as using soap and water later might spoil the equipment

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Arunachal Pradesh thali

Nagaland thali

sikkim thali

Telangana thali

goa thali.jpg

Uttarakhand thali

Meghalaya thali

West Bengal thali

Kerala thali

Uttar Pradesh thali

Tripura thali

Rajasthan thali

Punjab thali

Karnataka thali

Odisha thali

Maharashtra thali

Mizoram thali

Madhya Pradesh thali

Jharkhand thali

Jammu and Kashmir thali

Haryana thali

Gujarat thali

Andhra Pradesh thali

Tamil Nadu thali

Himachal Pradesh thali

Chattisgarh thali

bihar thali

Manipur thali

Assam thali

Meghalaya 
Varying with different tribes, the thali comprises of  sticky rice, spicy meat and fish preparations, steamed foods like momos, vegetables, pickled bamboo shoots etc
Goa
Comprising of seafood, rice, meat preparations, the spicy Goan cuisine also has vindaloo, coconut milk, rice, banana Halwa & fried kormolas, among other food items
Sikkim
The state's thali is a mix of steamed and fried goodness including dishes such as Dal bhat (boiled rice and lentil soup), Thukpa - the noodle based soup , momos, Phagshapa etc
Arunachal Pradesh
Tomatoes, red chilli chutney, rice, meat dish, steamed organic vegetables and fermented products such as cheese and soy beans make the mouthwatering thali
Assam
The delicious thali has meat dish, fish, fresh vegetables, aloo pitika, dal and saag
Manipur
Seasoned with the spicy chili pepper, Manipuri thali consists of rice, fish, leafy vegetables, Tan Ngang (bread) and the irresistible dessert Chahao Kheer, which is made with black rice
Bihar
The state's thali comprises of kebab, boti, chicken masala, sattu parantha, chokha (spicy mashed potatoes), fish curry & postaa-dana kaa halwaa
Chattisgarh
The state's trademark thali comprises of delicacies such as rakhia badi, pethas, rice pakodas, bafauri, steamed rice, fara (crispy balls made with leftover cooked rice)
Himachal Pradesh
The thali is loaded with hot and spicy lentils, vegetables, sidu, which is a kind of bread and meetha bhaat (sweet rice mixed with nuts)
Tamil Nadu
An amalgamation of flavours ranging from spicy to sweet, the thali comprises of rasam, plain rice, curd, badam payasam, sambar, poriyal (curry), kootu etc
Andhra Pradesh
High on red chillies and spices, Andhra thali offers food which is simple yet packed with flavours, ranging from rasam, chutney, vada, rice and more
Gujarat
The state's thali comprises of dishes that are sweet and tangy, namely methi na thepla, bhakhri, khatti mithi daal (sweet and sour lentil), aloo rasila, steamed rice, badshahi #khichdi etc
Haryana
The thali is loaded with homemade white butter, delicacies as kachri ki sabji, #khichdi, bajra/besan chapatti, homemade buttermilk, spicy curds, kadhi pakora etc
Jammu and Kashmir
Rice dishes along with meat preparations such as rogan josh, yakhini, harissa etc form the delicious Kashmiri thali, accompanied with the favourite beverages - noon chai and kahwah More
Jharkhand 
The state's thali has mouth-watering dishes such as chhilka, dhuska, kurthi daal, red rice, lal saag, dehati chicken, dudh peetha, sattu ka parantha, ghugni, litti chokha, balushahi etc

You may not know this, but Mumbai is said to be only the metropolis in the world to have a natural forest area and with big cats sharing space with humans. Take the example of the lush areas of the Sanjay Gandhi National Park (SGNP) and Aarey Milk Colony. The city’s green warriors have been doing their bit to protect and conserve the green sanctuary of Aarey for a while now, with workshops, discussions, a sit-down lunch with tribals, and more. But the latest in the effort to do so, saw a bunch of Mumbaikars doing something they hadn’t done before — they came to Aarey to celebrate World Tribal Day hand-in-hand with the local tribals for the first time. They sang, danced, applauded, learnt more about their way of life and yes, did a photo walk, too. Why? With an aim to break down the ‘walls’ between Aarey and the rest of the urban Mumbaikars. Here’s more on what happened…

‘CITY PEOPLE DO NOT KNOW THE WARLI FOLK’


There are 222 tribal hamlets in Mumbai and the biggest concentration of these is in Aarey. The photo walk that took place on World Tribal Day, was meant to help people know them. Says environmentalist Sanjiv Valsan, “The SGNP has 9-10 padas (hamlets) but Aarey has the highest concentration of them, probably in India. The adivasis are our neighbours and they are such friendly people. But there is a kind of ‘disconnect’ between them and the rest of the city. We want to show city people that they matter and that they must treated well, which unfortunately is not the case at present. They are not recognised for their rights even though they are one of the original inhabitants of Mumbai. They are not allowed to repair their homes and continue to face sanitation and water problems. It was important to build the emotional connect between them and urban Mumbaikars to reduce the urban-tribal divide.”

SONG AND DANCE AND SOME ICE-BREAKING, TOO

For Mumbaikars, it was a learning experience all through the day here. The participants met at Navapada at 9 am after breakfast the fun began. They did the ‘tarpa’ dance with the adivasis, got clicking on the photo walk and sat down and chatted with the tribals to understand their plight.

Juhu-based Jimmy Shroff learnt about these tribals for the first time. “When we met them at Aarey, we had a great time. The adivasis are very friendly and hospitable. It was fun to join in the tarpa dance with them, they just pulled us into the circle,” he recalls.

For Vakola-based educationist Prachi Adesara, it was first time she went to Aarey. “I took pictures and uploaded them with the hashtags #weareindigenous and #saveaareyforest. It is shocking to see the reality of how they stay there. As a resident of Mumbai, I felt bad as this was just few steps away from us. Forget comfort levels, there are no proper homes and facilities. More Mumbai must visit them to understand what they go through,” she says.

SIGNATURE CAMPAIGN TO GET ELECTRICITY TO AAREY

A group of Mumbaikars have started a signature campaign to help adivasis at Aarey get electricity. Says Sanjiv, “It’s time to get authorities to bring electricity to all the neglected Warli tribal padas of Aarey Forest. Many of these indigenous people of Mumbai still live in the dark, risking snake bites and leopard attacks daily. It’s been over 100 years almost, of them staying in the dark, this way. While the rest of the city got power, they didn’t get their rights.”