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Thanks for signing up, and welcome to Brown Paper Bag! We're working on our official launch in the Capital (soon!), but in the mean time will send you daily updates on the newest stuff to eat/shop/do in Delhi. Keep reading, and get your friends to subscribe here. Cheers, Secret Scouters WEEKEND GUIDE: PAINT IT AWESOME?
bpb Freebie: Subscribers get 15% off on all products by Saint Pure (check out the single malt soaps)! Call Maria at 09711097110 and mention the code “bpbwhiskv” before placing your order. Valid until April 19. bULGOGI What: Korean barbeque at Miso, Global Foyer, Golf Course Road, Sector 43, Gurgaon, call 01244086129, Rs 1,000 per head without alcohol. Why: Eight different kinds of kimchi (squid, papaya, lettuce, string bean, mustard leaf, bean sprout, mushroom, lotus stem); succulent pork that you barbeque yourself; delish sticky rice and beans; crispy potato pancakes – all served in your private room while a raucous bunch of Japanese guys play drinking games outside. Opened last month, this Korean restaurant isn’t for the fainthearted, but it makes for a fun night. Avoid veggie noodle soup reminiscent of drunken Wai Wai noodles and bibimbap that’s choking on too much seaweed. When: Now, for the saké of it. pERCUSSION What: Downstairs @ S47, S47 Panchsheel Park, email downstairss47@gmail.com or call 9811166790, performances free. Why: Located in the basement of a residence and boasting a stage, cool lights, amplifiers and mikes, this is amongst Delhi’s newest secret performance venues. Run by artists like Santana Issar of Wwyyzzzrrddz (they perform at TLR) and the Tadpole Repertory’s Neil Chaudhury, Downstairs at @ S47 has hosted comedian Sanjay Rajoura as well as a SPACE musical featuring quawwali and covers of the French band Air. Next up is a comic art workshop with graphic novelist Arijit Sen. Performers take note: they’re looking to book interesting gigs. When: You like to down-load. Arijit Sen workshop slated for mid-April. *** What: New socks e-store, visit http://www.footsy.in, starts at Rs 50, shipping all over India at an additional Rs 65. Why: Design professionals Seema Seth and Pooja Mehta got tired of the way India treats its socks: “Almost like undergarments. God forbid someone gets a peek.” Meet the product of their rebellion, Footsy, a new e-store that sells fun socks you’ll want to flaunt – tie and dye, kites and slipper prints for women; psychedelic checks and stripes for men; plus, pretty “sockettes” to accessorise ballet flats. When: You want to win a Toe-ny Award. bUNTING What: Cake-filled Easter eggs by Bee The Baker, pick up from a home in Gurgaon, call 09871988330, visit www.beethebaker.com, Rs 850 for six eggs, two days notice required. Why: This Easter, baker Bayiravi Mani Mangaokar will break open a bunch of eggs, empty, wash and soak them for hours in edible colouring, then fill them with vanilla or chocolate cake batter before sending them into the oven – yolks apart! The result? Cheery, candy-coloured eggs filled with delish sponge cake. Basket cases! When: When Crust is your Lord. *** What: Delhi Pencil Jammers @ ASOT, 5G Jungi House Lane, Shahpurjat, call Prabhat at 9810574993 or visit the Facebook group here, participation free. Why: Delhi Pencil Jammers is a motley crew of amateur and professional artists including Aakash Anand (India’s first abstract comic artist), Prabhat Mahapatra (product designer at Design Daku) and Deepikah Arora (design head at Sparklin) that meets at different venues – ASOT this weekend! – for marathon drawing sessions, to trade techniques and generally hang. The sessions are free but BYOP: bring your own pad and pencils. Get the picture? When: Next session on Sunday, April 8 from 11 am to 2 pm. BEHIND THE SCENES
Special Hangover Cure Cocktail Laugh now, but you'll be right back here on Sunday for this special Hangover Cure cocktail recipe courtesy Atilla Iskifoglu, bartender to the stars (he's served John Travolta and Madonna) and currently mixing at the Vivanta by Taj hotels. Ingredients 3 cl vodka, a handful of cherry tomatoes, 1 fresh basil leaf, a pinch of coriander (ground), a pinch of celery salt, sprinkling of chives (chopped), a pinch of cracked black pepper. Method Pour all ingredients into a blender without ice and blend until smooth. Strain the mixture into a highball glass topped with ice. Garnish with a cherry tomato and basil leaves on a cocktail stick, placed across the top of the glass. |
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Wednesday, April 4, 2012
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