india shopping

Now that i am in india - the onus of india shopping rests solely on my bro's shoulders. And this time apart from giving him a list of cereals and health foods i asked im to et anything interesting for me. And i think after a week's contemplation he answered:


i am not getting anything for u apart from wat u asked
i dont understand women's section
instead of stuff for u
i got another thing for saurabh - a nice tie
now u ask him to buy stuff for u


I could surely sense the frustration.

Direction and writing

After doing a course in direction and having struggled to create my unique moments/scripts I have realized that direction or conceiving shots is not that difficult- working with actors too - I mean it is difficult and requires efforts - sometimes a lot of efforts but it is not torturous to your soul. One can carry that out provided one doesnt complicate things. What is difficult and torturous is writing - writing uniquely. And I am experiencing it now.

Rain in Mumbai

And music in car.

Indo chinese

In the era and place where I grew up (nagpur in the 90s) there was just chinese. Only when I - years later - went to US and visited a real chinese restaurant - named Chengdu (not really an appetizing name on the first thought but it is named after a chinese city told my mandarian friends), there on having lots nad lots of steamed vegetables alongside pigs ears and chicken feat (not kidding really - i saw them), I realized that the chinese we eat is a improvised version to suite the spicy, oily indian palatte.Infact there was no manchurian there.
I remember two years later an Indian opened an Indo chinese restaurant - Inchin's we would call it and even on a snowy weekday Desi would be queued up to eat it.

Infact it is the BCCI near town side in mumbai where a chef improvised on chinese and made it more appetizing to Indian tastes. The recipes he made are actually displayed there. Maybe next time I should click the pictures.

What I love about the improvisation, apart from the great taste is though they improvised and made it spicy, they never added the indian spices like bay leaves or haldi or dhaniya powders. So though the chef improvised he had some basic moral code of conduct of not massacring it totally. That is the part I like :). Somehow.