Wedding Belles

Last night I received the perfect gift.I'd staggered home after a long, demanding fashion shoot for a soon-to-be launched International Men's Magazine (what am I doing in it?? Never mind. Watch this space), and even though I adore the photographer R. Burman, and he had got me going by playing Santana (Black Magic Woman - perfect. Appropriate), I was still reeling. Add to my woes, there was an eager and earnest television crew from Belgium waiting in my living room. I wanted to yell, 'Go away,guys.... find someone else." But one does not treat mehmaan so shabbily. So... i went ahead and 'performed', while in my heart I was plotting their murders. That done, I rushed into the one room where i find my self, my peace. The bedroom.And voila! there it was. A book. Not just any book. But an exceedingly well timed one , given my present position as mother-of-the-bride. Wedding Belles has been published by Chikki Sarkar of Random House. And it is a life saver for people like me, who don't have family 'elders' to turn to, and are pretty out of the loop themselves when it comes to rituals and rivaaz. This book has been such a Godsend! Armed with it, I am readying myself for what lies ahead.Wish me luck.... and vast reserves of patience.
Here's a recommendation to anybody who lives in Bandra or beyond.I had dinner at a gorgeous restaurant located in the Taj Land's End, called PURE. Why PURE? The cuisine is organic - and therefore pure. Please note: Organic. Not strictly vegetarian. And definitely not to be confused with health food. Organic suggests a chemical free approach. The ingredients are organically grown and cooked. My five course meal, designed by the executive chef, Anirudhya Roy was perfectly paired with rare Single Malts (which I do not drink, but my husband is a connoisseur of), by Rishi Mehra, the restaurant manager. All of this was overseen by Rohit Khosla, who we used to know from his days at The President Hotel next door, and who now runs the Taj LAND'S END with his customary finesse. This amazing team made sure our table of ten had a memorable evening. Check this out :Seared Tamari shrimps and scallops on sugarcane skewers, Himalayan Trout in tangerine tomato broth, and a dessert that was created out of no less than 8 pure textures of chocolate (Muscat de Beaumes-de-Venise 2003 complemented this heavenly treat to perfection).
Am off to Alibag to keep another dinner date with my husband. He has promised me shrimp curry. I can't wait. Salivate!!!