DesiReflections

 High Fidelity: DJ Swapnil Spins Mumbai’s Skyline at Four Seasons Rooftop Bar -Pradeep Gupta  Mumbai’s skyline is an instrument in itself — full of rhythm, pace, and unexpected harmonies. Few places capture that interplay between city and sound as vividly as the Rooftop Bar at the Four Seasons Hotel, Worli, where glass, sea, and sky merge into one sweeping, cinematic panorama. Perched high above the bustle, the bar offers a 270-degree view of South Mumbai — from the glinting towers of Lower Parel to the endless shimmer of the Arabian Sea. As dusk settles, the skyline becomes a canvas of gold and violet, and that’s when DJ Swapnil steps in to score the moment. For regulars, young Swapnil is not just the man behind the console — he’s the curator of moods. His playlists often blur the line between nostalgia and now, seamlessly weaving retro favourites with house music that feels both cosmopolitan and timeless. “A good set should breathe with the room,” he says. “You play to the p...

An afternoon date with Raw Food Thali …. Kailash Jhunjhunwala runs a unique Kitchen in Pravasi Industrial Estate, Goregaon East , where the Thali served consists only raw ingredients . It is tasty, healthy packed with minerals, vitamins and all essentials needed for an healthy body. We enjoyed this Thali Food today , my friend Dev Mani Pandey and K P Saxena were also a part of this unique experience. We had Green Juice followed by mixed Salad marinated with thick  Nariyal milk, Dahi Pakodi - Pakodi made with Poha and grated Dodhi , Dahi made with Soyamilk, Chutney made with Nariyal paste, crushed ground nuts and a dash of jaggery, veg rolls made with poha decorated with sesame seeds. It followed with Sweet Potato Halwa. Kailash Ji himself followed similar diet and fought successfully many cronic ailments. He was there and explained why we need to eat  raw food that  consists of uncooked, unprocessed, and mostly plant-based foods like fruits, vegetables, nuts, seeds, and s...

देसी अमियाँ बहुत कम बची हैं  आज से यही कोई पचास साठ वर्ष पूर्व गर्मियां आते आते पूरा सब्ज़ी बाज़ार देसी अमियों से पट जाता था , दशहरी, लंगड़ा, सफ़ेदा, चौसा , फजरी, बम्बइया आते थे लेकिन आम आदमी का फ़ोकस देसी अमियों पर होता था, जो मजा दो तीन  अमियों को  चूसने  में  आता  था  उसका  अंदाज़ा आज माज़ा आम के  टेट्रा पैक से आधा  सिंथेटिक  आधा  पल्प से  बना  जूस पीने वालों को नहीं हो सकता है. हापुस , दशहरी, केशर उगाने से जो मोटा मुनाफा होता है उसके चलते आम की यह बेहतरीन वैरायटी लगभग एक्सटिंट होने के कगार पर पहुँच चुकी है. भारत में आम के इतिहास को बात करें तो  यह बहुत पुराना है. अंदाज़ा यह  है  कि तकरीबन 5000 साल पहले यहाँ आम उगाए गए थे. ये  आज़  की  लुप्त प्राय होती  देसी  वैरायटी ही  रही  थी . इसके बाद कलम से  नई किस्में  विकसित  हुईं . प्राचीन  ट्रेड  रूट  से धीरे-धीरे आम एक जगह से दूसरी , दूसरी से  तीसरी जगह पहुंचते गए. 300-400 ईस्वी में आम ए...

-Pradeep  Gupta  Vyacheslav Guz, acclaimed producer at RT Documentary, recently visited Mumbai where he conducted a compelling masterclass on documentary filmmaking at the Russian Cultural Centre. The event offered a rare opportunity to gain insights from a seasoned storyteller whose work delves deeply into the emotional and political complexities of contemporary society. I was a part of the event, Guz emphasized that a truly impactful documentary should engage the viewer not just intellectually, but emotionally. “A good documentary,” he remarked, “is like chewing gum for the mind—it keeps the audience engaged, constantly processing what they’re seeing and hearing.” According to him, the emotional core of any strong documentary is conflict. Whether internal—such as a protagonist’s personal struggle—or external, like the tension between an individual and societal forces, conflict drives narrative and compels the audience to care. One of Guz’s most thought-provoking points was t...

Yellowstone’s Bear Blockade: A Warning from Nature? -Pradeep  Gupta  Six years ago, when I visited Yellowstone National Park, I was captivated by the raw power of nature—a vast, untamed wilderness where geysers bubbled like nature’s own chemistry experiment and wildlife roamed freely, undisturbed by the march of human civilization. But today, I came across a chilling report that stopped me in my tracks: bears have formed an impenetrable blockade at Yellowstone’s entrance, preventing human access. The very idea sounds surreal—hundreds, perhaps thousands, of grizzlies and black bears standing shoulder to shoulder, unmoving, exchanging knowing glances. Scientists are scrambling for answers, but the most unsettling question looms large: Do they know something we don’t? Yellowstone has always been a place of mystery. It rests atop a supervolcano, its geothermal features whispering of ancient, untamed forces beneath the Earth’s crust. Could the bears sense an impending natural disas...

How to   (Without Sucking the Fun Out of It)-Pradeep Gupta  Who doesn’t love street food? It’s cheap, delicious, and often way more flavorful than anything you’d find in a fancy restaurant. For many, especially daily wage earners and the middle class, it’s an affordable way to grab a meal. But let’s be honest—street food can also be a fast track to an upset stomach (or worse). So, how do we enjoy our favorite roadside treats without playing a game of digestive roulette? Here are some simple but crucial tips: 1. Choose Vendors Who Use Disposable Plates & Cutlery We all love the environment, but sometimes, your stomach deserves priority. Many vendors wash their plates and utensils with highly contaminated water—turning that delicious plate of chaat into a bacterial breeding ground. If possible, opt for stalls that use disposable (and preferably biodegradable) plates and spoons. Or better yet, bring your own! 2. Beware of the Oil Trap Ever wonder why your street-side sam...