Search Results

The Recipes of Life By Nanditha Elizabeth Roy It was like any other morning- I woke up to the sound of my dog barking and reluctantly got out of bed to let him out. The sun was playing hide and seek with the curtains in my room, and I knew I wouldn't be able to go back to bed; I could feel the last remnants of sleep slipping away. As I sat down at the edge of my bed, with my dog nibbling my feet, I closed my eyes for a moment and the events over the past few days flashed before my eyes… I was jostled back to reality when Amma called out for breakfast. The euphoria was momentarily broken- nevertheless, I could feel the excitement creeping in. I was fidgety during breakfast, and Amma kept giving me her signature death stare. I couldn't blame her- I tend to get very annoying when I'm excited. My brother kicked me under the table and said and said, "Gosh chechi (sister), will you stop it!?” But I was too distracted to retaliate or even register what he was saying. My brother did not understand that it was no ordinary day for me- for the first time my mother was going to voluntarily cede control of something to me. For 18 years, Amma was an active stakeholder in all the decisions of my life. It frustrated her to no end when I decided to go to college 3000kms away from home, where she had absolutely no influence. The lockdown, for her, came with a silver lining- she could have the family under one roof again, right under her nose and Amma was happy that her daughter was back home. Me? I wasn't very happy with this new arrangement. Having tasted complete independence for 8 glorious months, I dreaded my mother micromanaging every aspect of my life again. However, it wasn't as bad as I feared, but there were some things my mother just refused to let go. One of them was my access to the kitchen. It was a cooking disaster way back in 9th grade that led her to believe that I shouldn't be left alone in the kitchen. I was finally able to get back to cooking and exploring my culinary interests during the lockdown but, Amma just wouldn't let me do it on my own! She disapproved of the way I chopped onions, shook her head at the way I stirred- she was breathing down my neck every time I stepped foot in the kitchen. But that did not stop me from trying- whenever I wasn't actively cooking, I was thinking of various dishes in my head- looking at the available ingredients at home and trying to come up with something new. Unfortunately, all of this was in my head and none on the plate. So one day, I worked up the courage and went up to my mother. "Amma," I said. "Hmmm…" "Amma," I repeated. "Hmmmmm…" "Amma!" "What do you want, child!?" "I want to cook something." "Not now, I'm busy. We'll do something tomorrow." "No, Amma, not with you. I want to cook something on my own. Without you. Just me." Amma did not say anything for a while- I was on the verge of panic. Screaming and angry Amma, I could understand. But quiet and brooding Amma? She scared me to death. After what seemed like an eternity, she said, "Okay, but you will have to do everything on your own. From going to the grocer to cleaning the utensils to chopping all the vegetables; you will have to do it all by yourself." "Yes, Amma." "Okay then,” she said, with a smug smile, “You can have the kitchen day after tomorrow. But let me make this very clear- if you break any of my plates or burn anything, it will be the last time that you would ever step foot in my kitchen. Have I made myself clear?” "Yes, Amma, thank you," and I turned to leave. "By the way," she said, "what do you plan on cooking?" "Mutton Biriyani," I said and ran away before Amma could change her mind. ____ I entered the kitchen at around 9:30 in the morning. I figured I would need at least 3 hours to cook, plus an additional hour as a buffer, in case something went wrong, and Amma had to swoop in to make some khichdi for lunch. But that was the worst-case scenario. Why did I chose such a complicated dish, something that even experienced cooks have trouble getting right? Well, I did not have any reason as such except that I loved biriyani. It wasn't something that I ate often, but, when I did, Oh boy! It was closest I could get to achieving ‘nirvana’. The tenderness of the meat, the aroma, the flavour- it was an emotion on a plate. I will fight anyone who says it is an overhyped dish. Plus, I knew that if I nailed it, Amma wouldn't have anything to use against me, and we would finally be able to move past the Great Big Fiasco of Grade 9 (sorry, I'm too embarrassed to say what it was). I had all my ingredients ready- the mutton was defrosting, the onions were in the sink, so were the tomatoes, chillies, curry leaves, mint, and coriander. Theoretically, I was an expert biriyani maker- I had watched the YouTube video a million times and even wrote the recipe down on paper. But I had to prove it practically. 9:45 a.m- I took the mutton out, and it was the most beautiful piece of meat I had ever seen- tender and glistening under the light. I cleaned it thoroughly and marinated it with just salt and pepper, the basic flavours, nothing too fancy- to balance the taste at the end. The satisfying crunch of the pepper grinder was music to my ears. The mutton went into the pressure cooker, and I set it on high flame. The first task was done and I was off to a good start. 10:10 a.m.- Chop, chop… snap, snap.. zrrr I was falling into a steady rhythm. Onions were chopped and sliced, tomatoes were cubed and kept in a separate bowl. The satisfying snap of coriander and its earthy smell, the heat from green chillies, the tanginess of mint leaves… It was exhilarating! Even the mutton had cooked perfectly! Everything was going well… till I encountered something that could potentially derail my entire cook. 10:45 a.m.- Garlic. Ugh. Whoever decided to use garlic in food must have been a sadist- never before had a vegetable given me so much trouble. After what seemed like a lifetime of peeling, I had exactly four cloves of garlic in front of me, and I needed at least ten. I had almost chopped my finger off, trying to get the damn peels off; I was sweaty, and I was irritated that something as trivial as garlic could throw away all my plans when my mom decided to pop in to "see how it was going." Oh no no no- I could not let her see me like that. I shooed her away and got back to peeling. I now understood why garlic was used to ward off evil- even Satan himself wouldn't want to be stuck peeling this vile vegetable. 11:10 a.m.- I was done with the prep, everything was chopped, and the ginger-garlic-chilly paste was ready. I was in a much better mood, and I could feel the excitement creeping in again. My next task was to get the rice ready. I had to fry it in ghee before boiling it. I added a couple of bay leaves, peppercorns, cardamoms, and cinnamon- the aroma made me giddy, and the crackling of rice was just perfect. It was hard work, but I was happy. 11:30 a.m.- The big biriyani barthan (bowl) never looked more intimidating. I had to start with the mutton soon. Otherwise, Amma would barge in and take control. I felt as if I was in MasterChef (Australia, obviously!), racing against time while I made up scenarios in my head where Gary, Matt, and George would ask me what I was making, taste everything and leave with a smile on their faces… Moving on. I had to sauté the onions in ghee and goodness! I never knew how much of it was used in making a biriyani- I could feel my arteries clogging up. The Youtube video said to sauté the onions till they were translucent, but ten minutes into it, they were nowhere close to translucent. Sure, they had become soft and mushy, but I had no idea how translucent onions looked like. And I was tired of stirring. So I took a call, went ahead, and added the ginger-garlic-chilly paste. Sizzle! It. Smelled. Divine. 12:00 p.m.- Cooking in itself was an upper-body workout- I needed every ounce of my core strength to keep the vessel on the stove. Never before had I stirred so much, and my arms were aching. I was nearing the end of the cook and I could see the biriyani come together in front of my eyes. But wait… …I felt like I forgot something, and I couldn't recall what to do next. I added the tomatoes and went to check the recipe. I had forgotten to make the cashew-curd paste! I had to add it right after the mutton went in, which was any moment. I grabbed the mixer-grinder and put a handful of cashew nuts and curd into the bowl- I didn't have to panic; I could do it. The paste was almost the right consistency, it needed just one more quick round on the grinder. I put the bowl back in and turned the knob when I heard the most unholy screech ever! It was from the mixer-grinder. I knew I had broken it. 12:15 p.m.- Praying to God that Amma hadn't heard the noise, I added the mutton pieces and the paste. While that was simmering, I put the mixer back in its place and cleaned out the bowl- I would have to deal with that later. I got back to the mutton gravy, and it was time for my favourite part- adding the spices. I knew the recipe mentioned the types and quantities of spices to be used but I always liked to taste and tell, something which annoyed Amma to no end. In went salt, chilly powder, coriander powder, garam masala, meat masala, asafoetida, and pepper- it was as much aromatic as it was a visual delight! The different colours swirling around, blending in with the mutton… but it lacked something, when I tasted it, something to bind all the flavours together. Hmmm… I took a couple of limes from the fridge and squeezed the juice into the gravy and gave it a good mix. Yes! It tasted perfect. And I was done! The rice and mutton were good to go! Carefully, I spread the gravy into a pressure cooker, alternating it with layers of rice, and I let it cook together for a while, to allow all the juices to mix, to bind the biriyani together. 01:10 p.m.- The biriyani was ready- I had never felt more satisfied… ___ I had a smug expression on my face when I served Amma. I knew the biriyani tasted amazing, but I wanted to hear it from her. “Kollalo (good job),” she said grudgingly, "It tastes good." My life, dear friends, had come to a full circle. ___ I was still basking in the glory of this personal achievement the next day when I heard that god-awful noise again. "Screeeeeeeeeech!!" Amma came out of the kitchen and said, "I think our mixer-grinder is out of order. Go to Minna aunty's house and ask if we can borrow theirs for a while." I was more than happy to comply. __________ Dear Reader, Since you were patient enough to read the entire article, I figured I should at least share the recipe as a 'Thank You' gesture. Happy Cooking! Mutton Biriyani Onions- 4 large ones + 1 for garnish Mutton- 500 grams Biriyani Rice- 3 cups Tomatoes- 3 ripe ones Spices-Cloves, Cardamom, Bay leaves, Peppercorns, and Cinnamon Cashew nut- 1/4 cup for paste+ 1/4 cup as garnish Curd-1/3 cup Green Chilly- 4 nos Ginger- 1.1/2 inches Garlic-10 cloves Curry leaves Coriander Mint leaves Powdered Spices- Chilly powder, Garam Masala, Meat Masala, Coriander powder, Asafoetida Limes- 2 nos Salt and Pepper- To taste Instructions Cook the mutton with salt and pepper in a pressure cooker for about 15-20 minutes. Once the meat is tender and soft, keep it aside in a bowl. Heat some ghee in the pressure cooker (for better flavour, use the same one) and add cloves, cardamom, bay leaves, peppercorns, and cinnamon sticks. When it turns aromatic, add the rice. Once you hear it crackle, add 6 cups of water and close the lid. Drain excess water once it is cooked and spread it out to avoid clumps. Heat adequate ghee in a large pan and sauté the onions. Once it turns translucent, add the ginger-garlic-chilly paste. Add garam masala, mint leaves, curry leaves, and coriander. Allow it to simmer. Meanwhile, grind the cashew nuts and curd and make a thick paste. Add tomatoes into the onion mixture and stir it till they become soft. Add the mutton pieces and make sure they are well coated in the gravy. Add the cashew-curd paste and mix it well. Cover and let it cook for 5 mins. Once the gravy is done, take the pressure cooker and add a layer of the mutton gravy at the bottom. Add rice on top of it and repeat the process of alternating the gravy and rice. Garnish it with caramelised onions, roasted cashew nuts, raisins, and fresh coriander. Close the pressure cooker and allow it to cook for 15 minutes. The biriyani is ready! Serve with raita and enjoy!

The Stephanian Forum POLITICS "Politics can be a good thing when we bring people to the table to sit down, work together, compromise and get things done for the common good." -Bill Gindlesperger The Stephanian Forum Nov 6, 2023 Education, Elections and Expectations: Student Elections as a Case Study in Psephology Disclaimer: All views and opinions expressed are those of the author/authors’ and are not indicative of views held by The Stephanian... Team Stephania (2023-24) Oct 26, 2023 An Interview with Mr. N.K. Singh Mr. N.K. Singh, a distinguished Indian politician, renowned economist, and former IAS officer, presently serving as the Chairman of the... Arish Isa Oct 2, 2023 How the British and French sent the Middle East to the noose Throughout our lives, the Middle East has been a region synonymous with warfare and instability. Regardless of our age, we’ve heard of a... Avaantika Vivek Mar 2, 2023 Framing Women’s Sports Rethinking How We View Our Female Athletes Why is it that so many people think women’s sports are intrinsically less interesting than their male counterparts? ‘Framing Women’s Sports: Priyel Kumar Oct 17, 2022 Garlands An unlikely comparison between wars and garlands, a heart-breaking state of affairs and the complete breakdown of a system. The war widow... Shilpa Mariam Joseph Apr 18, 2021 India’s Political Landscape is Ideologically Bereft Around the world, right-wing populism is on the rise. Since the mid-2010s, we’ve seen one election after another ending in the victory of... Mariam George Nov 18, 2020 Surface-Level Activism When the very same people who chose to stay quiet during Sushant Singh Rajput’s unfortunate death become overnight ambassadors of mental... Diya Maria Abraham Oct 4, 2020 Dissent, But Make It 2020 Taking dissent online is not a new phenomenon. It has been used by activists in countries where governments are ‘repressitarian’- meaning The Stephanian Forum Jan 20, 2020 Protests: A Plea for Justice or an opposition propaganda? The Stephanian Forum delves into the significance of protests through a cogitative analysis of history. It is a widely held belief that... Debanjan Das Oct 22, 2019 Over-efficiency of Parliament: A dangerous precedent? By Debanjan Das, 1st History. The recently concluded parliamentary session was indeed an eventful one. It was for the first time that the... Devak Namdhari Nov 24, 2018 The Angry Hanuman Devak delves into the history, cultural ties, and the significance of what at first glance seems like an illustration with no political... Gulhaider Zaidi Sep 28, 2018 Brexit: A Convoluted Step Towards Economic Prosperity or Jeopardy? As Prime Minister May and the Conservative Party scramble through the cumbersome Brexit process, it is vital to assess the economic... Eshaa Jain Sep 20, 2018 06.09.2018 One of our editors reflects on the landmark judgement of the Supreme Court, taking a significant step towards the vision of a more equal... Suchintan Das Aug 31, 2018 The Illusion of Democracy In his first article for the Forum, Suchintan reflects on the nature of the world’s largest democracy and questions its deeply rooted... Shreya Mary Abraham Aug 19, 2018 A National Disaster, But the Nation Does Not Seem to Notice Kerala’s picturesque landscape dotted with 44 rivers, 30 tributaries, 42 dams and 1500 km of backwater canals has been ravaged by the... Jaspreet Kalra Aug 18, 2018 Monsoon Session of Parliament: Few Bills, Protests and a No-Trust Vote One of our readers, Jaspreet, pulls back the curtains on the monsoon session of the parliament and looks past the theatrics of the 18... Sehaj Bhatti Jul 20, 2018 Cracks in an Age-Old Alliance: Gauging the Trump-NATO Summit With the two-day summit in Brussels now in the rearview mirror, it is all but clear, that even close allies have lost their patience with... Arshad Muhammed Aug 27, 2017 The Politics of Language Disclaimer: The Stephanian Forum does not take any institutional position on its content and would like to inform readers that the views,... Aishwarya Mukhopadhyay Aug 6, 2017 When Despotism gets garbed in Democracy Disclaimer: The Stephanian Forum does not take any institutional position on its content and would like to inform readers that the views,... Archit Jain Jan 17, 2017 Shocking: Ugly Pillow Fight Delays Winter Session of Parliament Disclaimer: The Stephanian Forum does not take any institutional position on its content and would like to inform readers that the views,... Pragya Jat Oct 15, 2015 On Secularism and a Happy Co-Existence. Secularism, a term as intrinsic to my understanding of India as electoral competition. But, apparently for some in the current political... Arunansh B. Goswami Jul 28, 2015 Politics of Economic Security in Contemporary India Upon an analysis of economic security missions in contemporary India, I was made aware of their various manifestations. In accordance... Urvi Khaitan Jul 15, 2015 Should We Be Upbeat About Ufa? By Urvi Khaitan, IInd History The eyes of the Indian media were drawn more towards the meeting between Modi and Nawaz Sharif, Prime... The Stephanian Forum Feb 9, 2015 The Battle for Delhi By Aniket Baksy - Economics III, Divya Murugesan - Economics III, Prashant Kumar - Economics III and Usman Zafar - B.A. Programme I... Pratishtha Mamgain Jan 25, 2015 Hong Kong – Time For Change? By Pratishtha Mamgain, II year Economics Since September 2014, Hong Kong has witnessed unprecedented widespread protests that reiterate... Roy Joseph Jan 17, 2015 Velvet Glove, but Iron Fist? By Roy Joseph, Economics (Hons.) IIIrd year The Indian Armed forces have protected the frontiers of the country valiantly and... Divya Murugesan Dec 26, 2014 Fighting Bullets with Pens and Ballots On numerous accounts, the popular saying “An eye for an eye makes the whole world blind” has been proven right, but not as accurately and... Urvi Khaitan Dec 16, 2014 Truths and half truths – A session with Natwar Singh Truth is a dangerous thing, and revealing it to the world, even more so. As a first year in my first month of College, the last thing I... Pallavi Rachel George Dec 16, 2014 Unapologetically Political With Natwar Singh “If I were to change three things in the way the Congress ran the government, I would say a) there should be no corruption b) there... Michelle Cherian Dec 16, 2014 Taxing Tobacco Troubles Prime Minister Modi’s Budget was appreciated for many reasons, one among them being the hike in the prices of cigarettes and other... Pratishtha Mamgain Dec 16, 2014 A golden chance for Myanmar? “Sometimes I think that a parody of democracy could be more dangerous than a blatant dictatorship, because that gives people an... Michelle Cherian Dec 16, 2014 AFSPA: Uncompromising or compromised upon? Close to six decades have passed since Pt. Jawaharlal Nehru unfurled the tiranga atop the Red Fort signifying India’s tryst with its...

The Stephanian Forum STEPHANIA To the outside world, Stephen's still remains a mystery. The red brick walls refuse to divulge its secrets and people have their own opinions of this institution. But what does it truly mean to be a Stephanian? What is the true spirit of Stephania? Team Stephania (2024-25) Sep 1 Exploring Socio-Psychological Concepts in Everyday Life Drowning in the endless deadlines accompanying academic life, it is often easy to lose sight of how our academic pursuits fit into the... Team Stephania (2023-24) Dec 18, 2023 Semester Snapshots THE PLANNING FORUM ORIENTATION The Planning Forum’s orientation on August 24, 2023, inaugurated a new year of events for the society by... The Stephanian Forum Nov 6, 2023 Education, Elections and Expectations: Student Elections as a Case Study in Psephology Disclaimer: All views and opinions expressed are those of the author/authors’ and are not indicative of views held by The Stephanian... Team Stephania (2023-24) Oct 26, 2023 An Interview with Mr. N.K. Singh Mr. N.K. Singh, a distinguished Indian politician, renowned economist, and former IAS officer, presently serving as the Chairman of the... Team Stephania (2023-24) Sep 15, 2023 The Hidden Gems of St. Stephen's In the hustle and bustle of life, one rarely pays attention to the myriad of treasures that one passes by regularly. The St. Stephen’s... Inderpal Singh Nov 27, 2022 One Week, Two Elections, Three Lessons My first month in college residence introduced me to the phenomena of college elections. If there is something in the college close to... Team Stephania (2020-21) Apr 25, 2021 The trials and triumphs of virtual college: A Stephanian Experience As COVID strikes again, the fear of spending yet another year at home was creeping in. Stephen's still remains a mystery to a majority of th The Stephanian Forum Feb 13, 2020 Bon Appetit It was just another day when First Years were rushing to make it to the Morning Assembly on time, birds were chirping and 8;30 a.m.... The Stephanian Forum Sep 22, 2019 Political Participation in College This study was conducted by our First Year contributors, namely Abhinandan Kaul (I BAP), Debanjan Das (I History), Shagun Tyagi (I... The Stephanian Forum Sep 11, 2019 Of the times of Losing Faith and the need of Breaking the Silence A candid conversation with the SUS President (2019-20), Raman Mohora The interview was conducted on September 3, 2019, by Siddharth... Suchintan Das Aug 20, 2019 The Abuse of History and Making of the Anti-Nation By Suchintan Das, 2nd History The University of Delhi, which is no stranger to controversies, has recently found itself at the centre of... The Stephanian Forum Oct 5, 2017 In conversation with the President Disclaimer: The Stephanian Forum does not take any institutional position on its content and would like to inform readers that the views,... Nitish Vasav Sep 15, 2017 Ad Dei Collegium Disclaimer: The Stephanian Forum does not take any institutional position on its content and would like to inform readers that the views,... The Stephanian Forum May 19, 2016 Burning humanity: an appeal. The temperature in Delhi, as I write this, is quite unusual. A molten effervescenve is in the air. Seems like humanity is burning,... Ishita Blest Dec 15, 2015 Onam 2015: a celebration of diversity One can be found whining about the alienation on the part of certain groups in St. Stephens college, and about how cliquey communities... The Stephanian Forum Sep 19, 2015 Of gendered spaces and absolute equality. An interview of The SUS President for the year, Aina Singh. The interview team comprises Rishi Bryan (IInd English), Urvi Khaitan (IInd... Rishi Bryan Sep 15, 2015 Being a Stephanian and not being one. When one writes about St. Stephen’s college these days, one has to do so with extreme caution lest one treads deep into controversial... Urvi Khaitan Dec 16, 2014 Truths and half truths – A session with Natwar Singh Truth is a dangerous thing, and revealing it to the world, even more so. As a first year in my first month of College, the last thing I... Pallavi Rachel George Dec 16, 2014 Unapologetically Political With Natwar Singh “If I were to change three things in the way the Congress ran the government, I would say a) there should be no corruption b) there...

From the picture-perfect shot with the right angles and lighting to the millions of likes and shares on it, social media has transformed how people consume food in several ways intertwining and diversifying cultures but also creating a monopoly of certain viral recipes. Did you ever think why am I whisking coffee for 30 mins to make it look aesthetically pleasing, something which I can make in 5 mins or using an actor’s recipe to make pasta when my mom makes such good home-made mac n cheese. Social media has not only changed and globalized food culture but also impacted food consumer behaviour in several ways, influencing what people eat, where they eat, and how they perceive food trends. Social Media Platforms like Instagram and TikTok have popularized visually appealing foods, making presentation as important as taste. Dishes like rainbow bagels, freakshakes, and Mugcakes gained popularity mainly due to their hype and outreach. But how is then Instagram killing authenticity of something which came to light in the very first place because of this app. Imagine, you are an Italian cuisine admirer, which is to say you love their tiramisus, Neapolitan pizza and Aglio-olio pastas but what if you wake up one day and hear someone putting pineapple or ketchup in the traditional Italian pizza or using the ‘one-pan, no-boil’ technique for making pasta. These new viral trends introduced by influencers for virality and engagement in essence kills the authenticity of food culture and tradition. The concept of fusion food such as pineapple sandwich or chocolate dosa inherently misrepresents a culture that offers much depth to flavours from something that is just ‘instagrammable’. Authentic cooking, is something that tests your patience especially in cultures with rich culinary traditions while Instagram has this need for quick, engaging 5-min oven ready knock-offs of the original dishes which are much more simplified yet does not provide the depth of the original recipe. Traditional slow-cooked stews or desserts, fermented home made breads or pickles, or labor-intensive techniques are often replaced by shortcuts that compromise the original taste and integrity. The new in town restaurants and cafes in today’s age design their menus and spaces with Instagram in mind. Neon signs, Photobooth corners, aesthetic plating and posters on walls, and “over-the-top” presentations of food that cannot be also quantitatively justified for the price tag it comes for often take priority over culinary craftsmanship. This leads to dishes being created purely for viral potential rather than flavor or cultural heritage. Food influencers and bloggers also shape this consumer choices by going to restaurants and writing reviews on how they perceive these popular food joints, their review in today’s age has more value than traditional restaurant ads therefore creating an industry influencing food culture for themselves. While these platforms have been instrumental in promoting lesser-known foods and supporting small businesses, the constant pursuit of visually appealing content can create unrealistic expectations. The phrase “phone eats first” has become a reality, where snapping a perfect photo often takes priority over actually enjoying the meal. From dalgona coffee to cheese-pull pizzas, social media has accelerated the rise of food trends like never before. A single viral post can turn a niche dish into a global sensation overnight. Though one needs to understand these food influencers do not have the same level of culinary training as that of a specialised critic despite having significant influence on food consumerism. Their recommendations shape what’s popular, often favoring visually appealing dishes over nuanced flavors. To a certain extent, there is also a certain loss of regional authenticity due to generalization of some popular dishes as the sole thing to offer by that culture or cuisine therefore disregarding regional variation or diverse regional cultures. For example;- Butter Chicken for India, Pad Thai for Thailand, Sushi for Japan, etc. creating a skewed perception of authentic cuisines. While Instagram has helped make food culture more accessible, it has also contributed to the dilution of authenticity. For chefs and restaurants, the key is to embrace creativity while staying true to their roots. Instead of altering traditional dishes just to fit a trend, they can highlight their authenticity while using thoughtful presentation and storytelling to connect with a modern audience. Influencers and food bloggers also play a role in this balance. By focusing on the history and flavors behind the food—rather than just how it looks—they can help people appreciate the real story behind each dish. As diners, we can also make a difference. Instead of choosing a meal just because it looks good on Instagram, we can take a moment to learn about its origins and flavors. Food is more than just something to photograph—it’s an experience meant to be enjoyed with all our senses. The balance between tradition and digital trends is therefore very crucial for preserving food culture that has been going on for decades—food should not just be about what looks good online but about preserving its history, flavors, and cultural essence.

From the popcorn in our fists while you hear someone whistling in the background to the entry of the ‘Hero’ to empty theatres and a series of flops, big production houses that were once known for its legacy and grandeur today vulnerable to produce just one new film, today the Hindi-Film industry is going through a staggering dwindling and unstable period that it itself is not able to come out of. The idea of relatability through repetitive and misrepresented plotlines looks like in the recent movie ‘Naadaniyaan’ starring the debut actor Ibrahim Ali khan which raised a lot of Gen-Z uproar over its failure to connect with the audience through elitist and misunderstood themes of the current generation, this essentially is overshadowing the idea of originality and freshness brought through new talents and scripts. The issue of Nepotism is symmetric in all industries, but original scripts, creative ideas, realistic representation and a connect with the audience is something the Hindi-Film industry is not able to bridge the gaps of. Despite recovery of other industries from the economic wrath of COVID-19, for the Hindi film industry, this recovery has been substantially low. It also connects with the idea of stardom, one that is an age-old fairytale. Today one movie can make or break the actors in the Hindi-speaking Film Industry. The security of these artists and the industry as a whole has become very vulnerable, especially after the tanking of box-office hits and the rise of OTT in the background of COVID-19 which   just further exasperated the loopholes the industry was already facing. CINEMA THAT TRANSCENDS LANGUAGES Today, regional cinema acts as a powerful tool changing the landscape of Indian entertainment industry. Its strong storytelling, message delivery, audience capturing, casting choices and representation of social issues acts as a strong barrier to the Hindi-film Industry. But what marked the change in present times, especially when regional cinemas did exist in their own spheres in post-independence period. Firstly, the idea of accessibility and affordability for film-making and production through technological advancements, this acted as a boon to independent and regional cinemas to go ahead, experiment and create low budget blockbusters like ‘2018’ and ‘Kantara’. This in parallel to very high-budget Bollywood A-star films with repetitive action and romance plotlines and poor message delivery acts as a stable and secure choice with greater return of investment. Secondly, on the idea of authenticity, Marathi film industry insiders believe the freedom to tell real stories which connects to the linguistic diaspora with a scope of experimentation caters well for multiple regional language industries. This despite being regional has a wider influence on a national and global level as seen with movies like ‘All We Imagine As Light’, ‘Baahubali’ and ‘Super Deluxe’. Their striking visual aesthetics, bold and intuitive storyline, and being a masterpiece in acting proves it to get traction and attention on a wider level compared to it being restricted to local spheres. But thirdly and a transformative change on the level of prominence of OTT platforms that has made it far easier for an individual to navigate the cinema they like not bound by regional accessibility or individual’s language barrier. Platforms like Netflix and Amazon Prime pushing the success of movies like ‘Vikram Vedha’ or ‘Maharaja’ shows the diminishing prominence of box-office in the present times. There remains one reason above all why regional films like Sairat, Kantara, Pushpa or RRR go on to become one of the most successful films to have carried the baton of their regional industry to global forum, it is essentially two-fold. Firstly, the Authenticity that it provides to the viewer who comes from the similar background of social and cultural realities and therefore is able to connect with the story more but also on the idea experimentation, no restriction from the audience to create a story or a script which is acceptable of a pan-level. The love for cinema drives these artists to create stories having a meaning and hence such a message delivery gains importance. It is exactly why the Hindi remakes of the same scripts or films do not have that much popularity as the original one. We need to also understand that while recovery of the Hindi Film Industry from this economic and creative stagnation is very important, as a collective Indian film industry, the shift of viewership to regional cinemas only shows that the audience now has shifted their focus from conventional plotlines and scripts to creative and thought-provoking themes and messages. Regionalism hence becomes very important medium as it promotes culture-sharing and original ideas and therefore if films like these represent the country at the global level, not only do they become representation of our culture and nation but they also break a lot of stereotypes of inherently how the West views Indian content which is shaped by Indian realities. Regional cinema therefore is re-defining today the inclusivity, creativity and originality of the Indian Entertainment Industry. These industries provide a platform for diverse storytelling.

The first semester of your short yet glorious Stephanian life is truly one for the books. The experiences range from being startlingly new to being filled with fun and laughter. It’s a time when many of us step out from the comfort of our homes, leaving behind familiar schools and playgrounds, into a space that is said to play a pivotal role in shaping one’s life. Once you join college, you’re immediately swept up in a whirlwind of classes, morning assemblies, societies, and new friend groups. It’s easy to get lost in the excitement and emotions of this time, but for some, it can also be anxiety-inducing. Making friends can be a challenge—expressing your true, authentic self to attract people who vibe with you is something we all desire. However, when everyone around you is trying to do the same thing, you may find yourself surrounded by people who might not end up being your lifelong friends. Yes, the saying “The first friend group never really lasts” rings true for many of us! But don’t worry—this is all part of growing up, and eventually, the right people will come into your life and stick around. :) Classes are filled with an enthusiastic (a little too enthusiastic in the beginning) bunch of classmates and not so enthusiastic bunch of professors. Professors will show up right on time, ready to kick out the poor student who just didn’t get enough sleep last night or ended up having a small chitchat with their neighbour. And if you show up late to class? Well I guess that's up to the teacher to let you in without the bat of an eyelid or just straight up yell OUT! Without the bat of an eyelid as well.  As the semester progresses, you start to find your rhythm amidst the chaos. The initial fear of being lost in a sea of unfamiliar faces begins to fade as you start recognizing friendly smiles in the hallways. The awkward small talk transforms into deeper conversations, and before you know it, you’re sharing laughs and secrets over late-night study sessions or spontaneous coffee breaks. It’s in these moments that you truly begin to create memories that will last a lifetime.  Joining College Societies not only helps you explore new interests but also connects you with like-minded individuals. Whether it’s debating, coding, or even drama, these activities become a sanctuary where you can express yourself freely and build friendships that may last beyond college. The thrill of participating in competitions or organizing events adds an extra layer of excitement, making every moment feel worthwhile. As the semester winds down, you may find yourself reflecting on how much you’ve grown. The challenges faced, the friendships forged, and the lessons learned all contribute to shaping your identity. While the journey may have its ups and downs, it’s essential to embrace every moment. After all, this is just the beginning of a beautiful adventure in your Stephanian life, filled with endless possibilities and experiences waiting to unfold. So, take a deep breath, cherish the memories, and look forward to what lies ahead!