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Alfred Dunhill - Valentine's Day 2016


After the tagline: “You never actually own a Patek Philippe. You merely look after it for the next generation.” These wonderfully erudite words, “Some things just work better as a pair.” Are not only most brilliantly strung together, but speak volumes for us – the thoroughbred gentlemen of the 21st Century.

Thank you, the folks at Alfred Dunhill, for this skillfully put together representation to celebrate the true spirit of Valentine's day.

My Charming Weimar Porzellan GmbH Desert Plates


I found these charming hand-painted desert plates made in 1918 at an antique store in Lochem. At first glance I fell quite in love with them, but on second thought I uncovered them to be a bit too flashy for my tastes, considering that I am more a buyer of Wedgwood Prestige and Hand Painted Rosenthal dinnerware. Both those companies have a rather subtle approach to their design philosophy, and both of the patterns I buy are individually made by hand. 


When it comes to transfer ware, I must admit that I am not a huge fan of it - I find them lacking in soul simply because being the stubborn traditionalist that I am, the very fact that someone has shaped by hand the piece that I use, and that the piece itself has gone through the process of painstaking painting by expert artisans who have mastered their craft over years is something I cannot bring myself to find comfort in with transfer ware. A bit anxious not to lose them, and yet caught in a conundrum, I wrote to a friend Maureen, who owns an antique store in America enquiring whether these plates were a bit too loud for my liking. She responded that I would like them considering that they had an element of life to them. So I went ahead and bought these from the kind lady Andréa, who had some more beautiful vintage at her store as well as antique pieces too.


To give you a brief on Weimar Porzellan G.m.b.H.  

For over 200 years, the brand Weimarer Porzellanmanufaktur Betriebs-GmbH has existed as a guarantee for the highest quality and craftsmanship, and is the symbol of magnificent porcelain refinement. It is the product of the C. & E. Carstens Porcelain Manufactory (Blankenhain, Thuringia, Germany [E. Germany]. The factory dates back to the year 1790 when Yekaterina Alexeyevna, or better known as Catherine the Great, had commissioned Christian Andreas Wilhelm Speck (1790 until 1830) to create porcelain for her. The company's legacy started with Speck, and has continued to evolve into what it is today.

The company has gone by many different names since the beginning, and up until Porzellanfabrik Fasold & Eichel (1848 until 1898), the company made tableware, coffee sets, tea sets and other decorative porcelain. Next to take over the factory were Duxer Porzellanmanufaktur A.G. (1898 until 1918) and then the Carstens brothers, who renamed the company Blankenhainer Porzellanfabrik C.&E. Carstens (1918 until 1948). They produced porcelain until 1948. The company became nationalised after WWII, when it was renamed again to V.E.B. Weimar Porzellan (1948 until 1990) and is known as Weimar Porzellan G.m.b.H. (1990 until today).

The porcelain had gained noteworthy recognition for their products during the earlier Art Nouveau period, largely due to artisan Alois Hampel. At the world exhibition in St. Louis in 1904, the factory was awarded the Grand Prix. A silver medal was won at the exhibition in Milan, Italy, in 1906, and a gold medal at the exhibition in Liberec (Czech Republic).

The stamp that appears on Weimar porcelain is a stripped shield with a crown over it and two tree branches on either side. The word “Weimar” appears diagonally across the shield. In some versions the words “Weimar Porzellan” and “Made in Germany” also appear. The stamp has been through many variations and colours including green, blue, gold and black.

The company mostly concentrates on the Katharina Design, as it is considered as a high point of European porcelain design. The success of its shape is closely connected with its exclusive and valuable patterns. Weimar Porzellan G.m.b.H. is known for its lavish use of gold and cobalt, and ornate surface decoration as well. 

This award-winning porcelain has a long history of superior craftsmanship and collecting it is an expensive affair.


Image copyright: Farahdeen Khan

Sammir Dattani - BEST FRIEND


These days, it is rather rare for one to hear the phrase, ‘he is my best friend’ simply because those aren’t being crafted by God as often as we want them to – he too has adapted to suit the current frothy times you see.

Then again, like in the rare of the rarest cases, God does end up instilling such merits in some, and these rare human beings bring life by being themselves.

To Sammir Dattani who has been my BEST FRIEND, and the BEST FRIEND to each of us in our group. He loves us like no other, and we love him like we love nobody else.

Happy Birthday, Sammie!

To today, and to many more mad times in the future!


Bedroom Bookcase By Rahul Karnani


Last night Chotu presented me a photograph he said he captured rather casually whilst toying about with his iPhone 6s Plus. What I saw seemed most splendid. The composition. The natural light. The atmosphere. It was as if it contained within it a distinctive vestige of the everlasting charm one was quite accustomed to witnessing, say at a heritage home in England, and via the lens of an accomplished photographer. My showering him with the fittest compliments elicited in him a reaction of embarrassed awe. 

In more ways than one, the image also jogged my memory to the words of Albert Einstein, who had said – The only thing that you absolutely have to know, is the location of the library. In this case the bedroom at home. 

Sharing the original snap (sans any editing, filters or touchups) for the enchantment of the connoisseurs of superior taste.

Dahi Ki Kadhi


I made Dahi Ki Kadhi (spicy dish whose thick gravy is based on chickpea flour) today using the recipe that my mother uses. And, yes, my attempt was rather successful considering that it did quite taste similar to what she prepares. I only wish I could have invited all of you over for a meal, and since that were not to be possible, I did take a photograph of the finished kadhi above for those who could not make it. Most unfortunately, I did not have sufficient time to make vegetable fritters, (commonly called as pakoras) with the kadhi. Vegetable fritters taste delicious as a dry accompaniment, or when dunked into the kadhi which helps them absorb the flavour of the gravy. 

Ingredients

Wet Masala

Dahi (Curds also known as Yoghurt) – 500 Grams (½ Litre)
Chana Atta (Also known as Besan or Gram Flour or Chickpea) – 2 Table Spoons
Garlic (Crushed or Coarsely Ground) – 1 Full Tea Spoon
Coconut Milk – 100 Millilitres

Dry Masala

Dhania (Coriander) Powder – 1 Table Spoon
Chilli Powder – As Per Taste
Haldi (Turmeric) Powder – ¼ (Quarter) Tea Spoon
Roasted Jeera Powder – ½ Tea Spoon
Jeera Methi (Fenugreek) Powder – ½ Tea Spoon 
Curry Leaves – 2 Sprigs
Green Chilli – 2 Full (Or As Per Taste)
Coriander Leaves – As Per Taste
Oil – 2 Table Spoon
Rai Dana (Mustard) – ½ Tea Spoon
Jeera – ½ Tea Spoon
Salt – As Per Taste

Method

- Heat oil in a pan
- Add mustard, jeera and sauté until it spurts
- Add curry leaves/chilli/garlic and stir-fry till it changes colour
- Add the dry powders, dhania/chilli/haldi/roasted jeera powder/jeera methi powder/chana atta and fry-up until it turns brown and the roasted aroma starts to waft in the air
- Add curds (beaten lightly in a hand blender) to the mixture along with coconut milk
- Add salt to taste
- Allow it to cook until the chana atta is well cooked
- Sprinkle coriander and let it simmer on low flame for a while and turn out the flame

Serve with slightly soft, steamed rice. 


Why I Read



Let books be your dining table,

And you shall be full of delights

Let them be your mattress –
And you shall sleep restful nights.


I would say that I am rather old-fashioned, and think that retiring with a book is one of the most gloriously charming occupations that the human mind can indulge in when in need of entertaining company.

Except in the case of a knowledgeable living woman or man, I feel that there is nothing more absorbing than an able book. It carries messages to us from the dead; souls we have never seen, souls who have lived in an era long before us, and yet, they come alive on these little sheets of paper, where they connect with us, tender us their wisdom, cheer and console us by opening up their hearts just as a friend would do – that is the comfort of books; the finest antidote against the vagaries of the human mind, of boredom and brainlessness. 


I read because I love the grogginess of sleep depravation from staying up late due to a book I just could not put down. It is what I call a perfect book hangover.

I read because it is an addiction and not all addictions are bad.

I read because I cannot help myself from not reading.

I read to learn, to grow, to laugh, to motivate, be motivated, shriek, waltz with mirth, and feel everything that the characters are feeling.

I read to understand things I have not been exposed to.

I read to find hope and light.

I read because I am not merely made up of skin and bones, of sights and sounds, of food and chocolate, but because I am also made up of words: words that best describe my state of mind. What is hidden within the alleyways of my thoughts, and the corners of my heart.

I read because a book is no less than a magic portal into another dimension that quite simply provides a soul to the universe, wings to the mind, flight to the imagination and a life to everything.