We may have had an overdose of Bollywood in the past few days, courtesy the big fat wedding in Salman Khana��s family. But the film and fashion fraternity set the ball rolling last weekend at The Grand Hyatt in Mumbai, where Grey Goose and Vogue magazine awarded achievers like actor-filmmaker Farhan Akhtar, artist Subodh Gupta and model Lisa Haydon. The crowd of that descended could have authored a whole new book on style.
Meanwhile, in Chennai, the weekend saw a red carpet of a different kind, when two Korean Naval ships anchored at the port. It was part of a diplomatic initiative by the Korean Consulate in the city, and drew a huge crowd that quickly hopped aboard. While the tour of the ships was high on the list, many activities followed over three days. There were musical performances and we were introduced to Samul-Nori, an act that includes four traditional percussion instruments, representing the elements. A Taekwando demonstration showed off an impressive array of techniques.
Elsewhere, I was spending a portion of my weekend with a slightly younger crowd as part of Phoenix Malla��s Childrena��s Day celebrations. The circus-type set up included jugglers, clowns and magicians but everyone, including the adults, were blown away by the a�?puppet dancea�� where giant long-legged creatures made their way around the mall. Celebrations were also going strong at Hablis, where the Moon and Sixpence was bringing in its first anniversary in style. The Irish-themed pub has become a favourite with the citya��s music lovers, both for its dA�cor and its selection of old school favourites. Instead of the usual a�?mosh pita�� vibe, the evening saw French band, Success, performing, while Chennaia��s P3 favourites looked on.
The a�?dine in the darka�� concept was a big hit at On the Rocks, where blindfolded guests supped on chicken stuffed with goat cheese and fine tenderloin. The promotion will continue till this weekend. At the Park Hyatt, the finale of the Masters of Food and Wine season 4 was underway. The series has its set of loyal followers who were happy to try out the specially-curated menu. As usual, the banquet style and mini plates ensured that guests got to sample everything. Executive Chef Grzegorz Odolak, Chef Megha and team were on hand to ensure we tucked into the smoked Indian salmon tortellini and brown butter poached scampi.