Features - Comfortably Numb

Comfortably Numb

Sheila Kumar's Storehouse

Feature: The Beauty Business

The cosmetics industry is both bloating and gloating, even as it grows rich on the aspirations of a billion aspirants. We, of course, are a nation of billions. Billions whose aspirations run the gamut. We aspire to more money, bigger cars, better houses. We aspire to fairer skin, slimmer silhouettes, glossy hair. We aspire to…

Feature: All Those Tall Tales!

Tall Tales Some beliefs are handed down by word of mouth, some come down the generations and soon, they become gospel truth. Sheila Kumar busts the myths associated with them You know the stories we are talking about. Glimpsing a black cat and anticipating bad luck. Throwing salt over your shoulder every time you spill…

Feature: Where`s The Party Tonight?

WHERE’S THE PARTY TONIGHT? With the right strategy, you can have a good time. Let`s make sure you do. The disclaimer ought to come right at the start, that this is not the party where you make a grand entrance with your gang of girls/boys, where you eat, drink and are merry, exiting on a…

Feature: Likethatonly Restaurant Review

Moregoodstuff The food trio — AD Singh, Chef Manu Chandra and Chetan Rampal —is showering Bangalore with more good stuff. Their new eatery, tucked away in a quiet lane in Whitefield, is all about whimsy, starting with the name: likethatonly. The décor — by designer Anshu Arora, painter Murali Nagapuzha and landscaping artist Rashmi Attavar…

Feature: Olive Beach Restaurant Review

Bountiful brunch This is a reaffirmation rather than a report. Restaurateur A.D. Singh’s brainchild, helmed by Chef Manu Chandra, a long slow lunch at Olive Beach continues to be the top-draw for Bangaloreans on lazy Sunday afternoons. So. What’s the same-old same-old? Why, it’s the Ladies who Lunch in Style, their Louboutins clacking on the…

Feature: That Sugar Rush!

Drowning in a sugar rush at Olive Beach restaurant The strawberry consommé-drenched yogurt sorbet slides down my throat, smooth as honey but with a deliciously gritty undertaste. I take a deep breath of appreciation which coincides with my dinner companion’s rueful comment. “This is splendid. But omg, shouldn’t we be thinking of the damage it…

Feature: When Did I Become That Mom?

When did I become that mom? It’s well past midnight and SK and I are as tense as a pair of wound-up violins. Our daughter, our only child, had called an hour ago to tell us she was setting off homewards … and home is just a 15-minute drive from where she was. We were…

Feature: BB Creams

The cream behind many a dream The BB cream promises to be many things in one tube. What’s more, it seems to deliver too, as users swear by it. Let`s take a close look at this wonder cosmetic. Oh, it’s a good life for women. First there was foundation. Then there was make- up base,…

Feature: Monkey Bar Restaurant Review

LIVING IN THE KITCHEN Good food served at a pub? Why not? The concept of a gastropub is fast catching on. I am probably outing Bangalore’s newest secret: a neat mix of good, unpretentious food, innovative cocktails, mocktails, and some fabulous old-fashioned rock and retro music at Monkey Bar, India’s first gastropub. In that order….

Feature: The `Mazing Macaron

The cult cookie First, a question. Is it macaron or macaroon? We need to tweak that old Shakespearean saying here: confectionary by any other spelling just does not taste the same. But more on that later. Macarons have been around for a while but when cupcakes began their run on fame, the former retired to…