<h2>Backroom Prep</h2>
<p>The potters at Dharavi&rsquo;s Kumbharwada begin making their stock of diyas.&nbsp;</p>
<h2>Bend it like Hansaji</h2>
<p><img src="http://images.mid-day.com/images/images/2022/oct/Hansaben_e.jpg" alt="" width="1280" height="720" /></p>
<p>Director of the 104-year-old Yoga Institute in Santacruz, Dr Hansaji Yogendra, marked her 75th birthday in the salubrious surroundings of the yoga centre on Saturday. The director of the legendary institute, and this space has certainly earned the legend label, has some words of wisdom on her personal landmark. &ldquo;In life, one has a choice. You cannot control all external factors, but you can control how you respond to them. Exercise that choice wisely and well. Life is not meant for suffering, it is meant to be enjoyed,&rdquo; stated Hansaji, who emphasised the mind-body connection which is one of the tenets of yoga. That is what we call awesome &ldquo;advicesana&rdquo;.</p>
<h2>&lsquo;Big&rsquo; support for Indian cricket team Down Under</h2>
<p><img src="http://images.mid-day.com/images/images/2022/oct/Indian-cricket-team-1_e.jpg" alt="The 1985 Indian team prior to their departure to Australia for the World Championship of Cricket" width="1280" height="720" /><br /><strong><em>The 1985 Indian team prior to their departure to Australia for the World Championship of Cricket</em></strong></p>
<p>The Indian team, which left for Australia earlier this week, had more support staff (16) than players (14). Surprising, yet not rare in contemporary cricket considering an international cricket team need people to handle so many off-field spheres while they go about scoring runs, capturing wickets and pouching catches.</p>
<p><img src="http://images.mid-day.com/images/images/2022/oct/Indian-cricket-team-2_e.jpg" alt="The Indian team for the T20 World Cup to be held in Australia later this month. PIC/INDIAN CRICKET TEAM&rsquo;S INSTAGRAM HANDLE" width="1280" height="720" /><br /><strong><em>The Indian team for the T20 World Cup to be held in Australia later this month. PIC/INDIAN CRICKET TEAM&rsquo;S INSTAGRAM HANDLE</em></strong></p>
<p>While cricketers are happy to lap up the various services rendered and we understand that this is a professional era, we must remind you that India&rsquo;s 1985 World Championship of Cricket-winning team&rsquo;s non-playing member was only manager Erapalli Prasanna. India haven&rsquo;t won a World event Down Under since then. That&rsquo;s how things were in those days.</p>
<h2>A foodies&rsquo; road trip</h2>
<p><img src="http://images.mid-day.com/images/images/2022/oct/Reshma-Mane_e.jpg" alt="Aaron Albert D&rsquo;Souza and Reshma Mane" width="1280" height="720" /><br /><strong><em>Aaron Albert D&rsquo;Souza and Reshma Mane</em></strong></p>
<p>Mumbai-based home chefs Aaron Albert D&rsquo;Souza who runs The Goan Poie on Instagram along with Chef Reshma Mane, embarked on a 16-day road trip across four states and 13 cities, covering a total of 4,000 km. The focus of this adventurous road trip was to explore local cuisine; traditional methods of cooking that are integral to that community. &ldquo;Our first stop was Goa, followed by Udupi, Kannur, Kochi, and Trivandrum along the coast and then from there, we went to Kodai and Bengaluru,&rdquo; says D&rsquo;Souza. One thing which he enjoyed was the thali at Bombil in Goa. &ldquo;I went for the Chonak thali while Reshma tried the Lepo thali, which she was having for the first time. In my thali, we had Goa&rsquo;s famous red rice also known as ukade rice, some prawn and bhindi curry which was the best I&rsquo;ve ever had in Goa,&rdquo; he says. Another favourite was some freshly caught Disco Fry (Finned Bulleye/Bigeye Snapper) at Hotel Sai Ashirvad, between Udupi and Mangalore, which was marinated with their secret masala paste and flash fried in coconut oil. Chicken sukkha at the same hotel was also quite good, he shares. &ldquo;We went to Madurai&rsquo;s Bun Parotta Kadai, to try their famous bun parottas which we teamed up with some mutton sukkha and pota curry. We also tried their Vazhai ilai mutton parotta.&rdquo; The duo also tried unfamiliar kinds of meat at a quaint little toddy shop in Kochi, including rabbit, duck and quail, and called it,&nbsp;<br />&ldquo;one of the best meals of their trip.&rdquo;</p>
<h2>A little bit of Ro</h2>
<p><img src="http://images.mid-day.com/images/images/2022/oct/Rohan-Dahiya_e.jpg" alt="" width="1280" height="720" /></p>
<p>It&rsquo;s like our own little version of Schitt&rsquo;s Creek. Much like David Rose, author Rohan Dahiya has opened his Ro&rsquo;s Apothecary up for business. Dahiya, author of books like The Bitter Pill Social Club, will be dealing in small-batch artisanal goods based in herbalism and alchemy. &ldquo;During the pandemic I used to hang out with my cousin. Every time we used to drink, I&rsquo;d try to make some sort of concoction with lavender, laung, elaichi, etc. So that experimentation kind of expanded into making larger batches for friends and for my birthday, my cousin gave me jars with the label, Ro&rsquo;s Apothecary.&rdquo; For now, he is selling bitters, roller oils, and scented candles.</p>
<h2>Pav bhaji, pani puri are hits with Mumbai&rsquo;s consul generals</h2>
<p><img src="http://images.mid-day.com/images/images/2022/oct/Kim-Young-ol_e.jpg" alt="" width="1280" height="720" /></p>
<p>To celebrate their national day, the Consulate General of the Republic of Korea Kim Young-og hosted an intimate gathering at Taj Mahal Palace Hotel last Tuesday. What intrigued this diarist was how Indian food dominated the counter for a gathering that largely saw the presence of consuls and expats. So, we asked the CGs &nbsp;present there about their favourite Indian food. &ldquo;It is pav bhaji,&rdquo; says Polish Consul General Damian Irzyk (left pic), adding, &ldquo;I had it for the first time at the Sardar restaurant in Tardeo. I remember waiting a really long time, and when I ate it I immediately understood why the queue was long. It&rsquo;s a flavourful and filling food, although spicy.&rdquo; For the Consul General of Japan, Toshihiro Kaneko, it is pani puri. &ldquo;It is tasty and looks similar to Japanese street food Takoyaki, which originates in western Japan where I come from,&rdquo; he says, adding, &ldquo;Takoyaki looks alike but the way it look and the way you eat is different. It is softer and one spreads seasonings like sledded seaweed and tuna powder outside it, not inside. The sauces are also put outside&hellip; tastes are different, but I feel nostalgic whenever I eat pani puri.&rdquo;</p><p>
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