Tuesday, October 17, 2017

Just Walking Around






Diwali Icon’s


Its been raining for last couple of days. Every evening around 6 pm it gets dark with black clouds looming in the sky . And it starts to rain followed by loud bangs of Thunder and Lightning as if it’s a Special Light and Sound Show from the God’s above. Its October  and its still raining in Mumbai , I say to the Missus “ Looks like Diwali will be a Damp Squib like all other festivals this year. Will have to light the Fire Crackers in the morning s at this rate”. She Laughs . I hear Netra mouthing some lines with animated expression , I ask her what it is she is saying. She loudly proclaims “ Utha Utha Sakal Zhali Moti Sabnachi Vel Zhali” And we all have hearty laugh.


Yes its true those were the nostalgics days . I still remember in my childhood getting up on Narak Chaturdashi the 1st day of Diwali really early at 5.30/6 am . Bleary eyed made to sit on a wooden pat and Aai aaplying Tel (Oil) .Then taking the Abhyanga Snaan (Pahli Anghol) . A hot bath with Kubal Utne ( perfumed powder like substance) and Moti Soap. That large round soap in either Sandal or Rose fragrance. The ritual still carried out till date in not only our home but across most homes all across India. 




To let you into the history of this Iconic Soap, Moti was quite popular during seventies. It is thick round shaped soap positioned as luxury soap.It was a brand of Tata Oil Mills Company ( TOMCO). In 1993 after merger of TOMCO with HUL, it became the property of HUL. Moti soap was launched keeping in mind certain points to differentiate it from other competitors. Such as its shape and thickness which was different from rest of the competitors. Its name was taken from Hindi language whose meaning is Pearl. It was introduced in differentvariants such as Sandal, Rose and Khus. At the time,Sandal, Rose and Khus were perceived to be precious and devout in our Indian society. In Hindu mythology it has been found that queens used to take bath with exotic herbs and flowers such as Rose,Khas, Sandal etc.In this way soap was positioned as exotic soap. As it was promoted as luxurious soap, it was priced around 25/- per soap in eighties competing other brand such as Dettol, Lux etc. But at the same time as it was quite big in shape so it was long lasting. Packaging was simple with respective colour of variants such as orange for sandal and pink for rose.


It was promoted heavily and as name of product was “Moti”, print advertisement was giving importance to pearls. One of the popular print advertisement for magazine shows a soap anchored in big seashell on a beach, just like pearl. It also gave stress on its ingredients . In the nineties Moti was positioned as special occasion soap by its latest TV commercial .TV commercial of Moti soap gave stress on spirituality and purity. In this advertisement an Indian lady was shown as lighting the lamps, making Rangoli and using Moti soap. Overall the advertisement was all about celebration, purity and tradition. As soap’s ingredients are traditional, consumer started to perceive it as special occasion soap such as using at the time of Diwali. After this advertising campaign, Moti has become a special occasion (such as Diwali) soap. 


After merger with HUL in 1993 Moti soap lost its sheen and HUL did not focus on this brand much and Moti was  lost in the ocean of HUL’s other soap products like Lux , Liril Ayush etc.. The fallout was that competitors such as Mysore sandal soap another Iconic Soap Brand from down South -Karnataka, local handmade soap and Ayurvedic soaps, HUL’s own products started over powering this brand. In addition to this lack of innovation and increasing customer expectation from soap lead to decrease in its sale. It became necessary over time to either reposition the product or to take a strategic decision on the future of the branch because till this time Moti had become a soap which was having seasonal demand than regular demand. HUL relaunched a campaign to get back its market share by airing a new commercial in 2013.This commercial gave stress to the old Indian Diwali Custom of taking bath early in the morning on the first day of Diwali. A chawl has been shown in the commercial where a small boy knocked on everyone’s door early in the morning and ask them to take bath with Moti Soap, similar to the habit of an elderly man who carried out this activity in his younger days (bringing the viewer to recall the earlier advertisements of the 80s and 90s). This advertisement was able to create nostalgic feeling among consumers. It was also telecasted in Regional languages of Marathi and Hindi. Overall this advertisement got lot of appreciation from customers and critics. And the loyal customer came back to this Iconic Soap again.




Looking at overall journey of this brand it’s a success sustainance for more than 40 years is not an easy task and that too in era of dynamically changing market. While it has a selected and small market,it still has its set of loyal customers. Using Moti soap on special occasion has become a tradition and is getting passed on to next generations as cultural heritage in most of the Indian middle class family.


Another Icon is the Kubal Utne or Uptan available in bright yellow paper packets at small and big retails vendors during the week leading upto Diwali It’s a fragrant powdery mixture  made of sandal wood powder , multani matti (mud) , neem powder and turmeric. This is applied to the face and the body during the Abhyanga Snaan. The ingrediants are such that it nourishes our skin and if used regularly during winters can help in getting its glow back from the winter dryness.A Natural cosmetic passed on from ages



One more icon that strikes you and is so common that we take it for granted is the Calender on the wall…It’s the Kalnirnay the Calender cum Almanac designed by the famous Astrologer Jayant Salgaonkar. Kalnirnay an apt name as in Marathi it translates to timely decision. It is a calmanac (Calendar +Almanac) published in Mumbai. The almanac gives simplified information about the Panchang, auspicious days, festivals, holidays, sunrise and sunset. It has recipes, stories on health and education, monthly Bhavishya and articles on Hindu astrology.


Kalnirnaya was founded in 1973 by Jayantrao Salgaonkar. It initially started as a hand-printed almanac for Marathi subscribers. At a time when the trend was to give away calenders for free this compact Calmanac which served as a reference point for not just dates and festivals but also gave the common man the power of Panchang with its easy to use auspiscious dates and time all in standard hours and minutes unlike the traditional Ghatika in say a Datte Panchang. The first issue was sold to 10,000 subscribers. It gradually grew to become the largest selling publication in the world, with around 19 million copies being sold annually.




Kalnirnay is published annually, by Sumangal Publishing, as a calendar almanac for all Indian religions. It contains auspicious dates, festivals and celebrations of Hindus, Muslims, Christians, Sikhs, Jains, Buddhists, Parsis and Jews are mentioned in detail. It also provides useful information about Daily Panchang, Shubh Vivah Muhurat, Sankashti Chauturthi Chandroday Timing, Daily Sun Rise – Moon Rise Timings, Monthly Astrological Predictions for all Zodiac Signs, etc. It is published in nine languages -English, Marathi, Hindi, Gujarati, Tamil, Telugu , Kannada, Malyalam and Punjabi with Marathi accounting for the bulk of its readers. In addition to dates and times of religious and cultural relevance, each issue also contains articles on topics such as health, food and beauty


A anecdote as shared by Jayant salgaonkar himself in an interview gives its utility not just for regular dates and auspiscious time but also helps meat vendors and butchers to manage the stock of meat looking at the fasting days as mentioned in Kalnirnay. That’s called making life simple in its truest form.



In keeping with the times a website was launched in 1996, its desktop e-version (e-kalnirnay) was subsequently launched, and it is now available even as an Android and an iOS app. … “Bhinti Wari kalnirnay asave…


And how can Diwali the festival of Lights be complete without the mention of Fire Crackers . The Fire Crackers from Sivakasi in Tamil Nadu. One more iconic symbol of Diwali is the fire crackers from Standard Fireworks. Standard Fireworks was founded by Sri NRK Rajarathnam in 1942 in the town of Sivakasi. The company started by manufacturing match sticks but later expanded to firework. The pioneer and market leader of firecracker industry in India. Head quartered in Sivakasi (Tamil Nadu), Standard brand of fireworks is available across the country through their retailers and dealers across the length and breadth of India.Just before Diwali you will find small and big shops displaying prominent Standard Brand banners alluring the buyers to choose from their wide variety of products and the new launches. Even today you will find someone in the family may be a distant cousin picking up small stocks of fire crackers and selling to a closed group of known family members  and making  part time earnings. 


The most frequently picked up crackers would be the Sparklers big and small or coloured , Fountains or Flower pots as they are called , those conical crackers that bust into a flare of lights , the Zameen Chakri or  circular discs which spin at top speed and release multi colored flares. Or the small barrel bombs like Laxmi Bomb or a Double Barrel which burst twice when ignited. Then there were the small string bombs packed into red or purle paper not more that 3 inches in size but burts with a loud bangs another most sought after cracker was the Lal Mahal or Red Fort with the label promionently displaying the National Heritage sight the Red Fort in Delhi. Then during our child hood when Anti Sound or Pollution Activisim was not as much as it is today , we would be definite to be woken up to those long strings bombs of 100 , 500 ,1000 or even a 5000 laddi bursting a goo 10 minutes. Or if you really wanted a big bang for your money you could burst the green coloured sutli (tread) bombs or the yellow box type bombs. And then those who were a little affluent would bring the Rockets ( a costly proposition) for the sky show. Once they started to getting competions from Chinese Fire Cracker players instead of fighting them off they decided to join forces. Today they have collaborated with Chinese fireworks to bring a newer range of even more memmerising crackers . They even have a manufacturing facility in China.Churning out eye popping fire crackers that would make you jaw drop.

Times have changed but as they say more  the things change more it remains the same . So these Icons will hopefully last our lifetime and would be enjoyed by the generations to come….


Wishing all my readers a Happy Diwali and a Prosperous New Year. Have fabulous but safe Diwali…



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Saturday, October 7, 2017

Just Walking Around



Interval ka mazaa…….Samose ke Saath.

If you are an avid movie buff and like to watch Bollywood / Hollywood movies on 70 mm in a single screen theater with the regular Aam junta like me .Enjoying the roller-coaster ride of action emotion, comedy and drama … thoda rona –dhona …thodi hasi aur bahut sara family fun and when the cinema screen flashes the sign of Intermission rush out to the snack counter with only one mission get that hot packets of , yes you guessed it right Samosaaaa…

Did you you know that more than 80% of the single screens across Mumbai serve that special crispy triangulated deep fried snack known as Samosa made by only one vendor and is famously known as A1 Samosa.They are among the most famous samosa makers in Mumbai. They make abouth 15000-18000 samosas a day and supply more 30 movie halls in the city.



Those crunchy, spicy, potato-filled triangles of happiness can make a bad movie tolerable and a good movie awesome! But to get an A-1 samosa, you don’t have to go to the  cinema, where they’re priced quite high. At their main shop in Sion, near my house, it’s 12 rupees a samosa.

The shop’s nothing fancy, and it’s often hidden from view behind a row of parked vehicles. But it's always bustling with customers. The Punjabi samosa is their classic offering – it’s the potato-filled one you get in all the theatres. Their other favourites are the Cheese-Corn Samosa and the Chinese Samosa. The Chinese ones are stuffed with bright red, schezwan-flavoured noodles – but they’re really not as strange as they sound. They also have a sweet vairiety in the Sweet Mawa Samosas but I have never tried it myself,. Do let me know how it tastes if any of you ever get top eat one. A recent addition is the Palak Paneer Samosa They are  filled with paalak and paneer (spinach and cottage cheese). Bu t if you ask nme which wiould I pick with doubt it will be thoier classic Punjabi Samosa.
A-1 was established more than 40 years ago by Kishanchand Nevendram, a Sindhi who came to Mumbai from Karachi, after the Partition. He is said to have left everything he had behind in Karachi. His grandson now owns the business.

There are two locations where the samosas are made: the first is at Champaklal Estate, Sion East. Here, the masala / stuffing is made, and the samosas are rolled into their typical triangular shape. From Champaklal, it is taken to the A-1 outlet in Sion West, where the samosas are first 'half-fried' and kept ready. Then they are deep fried in batches and brought out front. From here, they're distributed to retail shops, cinemas, school and office canteens, caterers and party organisers. As each batch gets sold or distributed, new batches are deep fried.



The distribution process is interesting: there is an army of freelance entreprenuers on cycles, who buy samosas from A-1 daily, and sell them to various buyers across the city. Typically they have a 1 rupee margin per samosa. Sales are made in lots of 150 or 250 samosas (there is a weighing machine, so the samosas are placed on trays and weighed, not counted). Each freelance entrepreuner has his own set of contacts/buyers across the city to whom he sells.

So if you go to A-1 at any time of the day, you can see hot samosas, coming right out of giant iron woks, being piled into trays, then loaded on cycles and being taken away. The large trays you see in this photo above can hold 250.So if you're ever walking around in Sion, don't forget to stop by at A-1 samosa.

If you ask me Samosa is to the North Indians what vada pav is to us Maharashtrians. An any time snack and served best with a hot piping cutting chai – adrak mar ke.

What’s rather interesting is that while this savory snack is popular across the country, each state pretty much has its own version. For instance the Punjabi samosa is dominated by potatoes and peas, with raisins and cashews added in to enhance the flavour. In Gujarat, the patti samosa is quite popular. And this one is stuffed with finely chopped potatoes that are allowed to cook in the oil as the samosa is fried. The patti is also made with wheat flour instead of maida (refined flour) because cabbage is often an important ingredient, and refined flour can’t quite hold that ingredient together.

The Bengali samosa, which is referred to as the singara, uses potatos and peas, and cauliflower, and even peanuts for a little crunch. Even though it’s hot thanks to the chillies used, it’s much milder than other samosas when it comes to the spice factor. In Karnataka, onion samosas is a big hit, as is keema samosa, made popular by some of the local bakeries. In Delhi, apart from the potato samosa, the one with keema, khova, or even moong dal are quite popular. Now let’s go on a samosa trail, looking for some of the best in different parts of the country.

If in Delhi head to the Manohar Dhaba in Chandni Chowk that serves what is known as the Japani Samosa and no one know why it’s called so. However, it apparently has 60 layers of flour, and is filled with potatoes. It’s served with chhole and a pickle. Another famous samosa specialist is Munni Lal Halwai at Gole Market , he is famous for the classic potato samosa. Served with mint chutney, this shop seems to have perfected the recipe. And At Kumar Samose Wala near Milan Cinema in Karampura has quite a surprising range of samosas – starting with ones filled with peas and paneer, sweet corn, moong dal, vegetarian keema paneer, and even chowmein!

The samosa or singara in Kolkata is practically woven in to the Bengali food culture. And it’s often served with sweet jalebis. Across stores, you get different varieties of the samosa. While most serve the more commercially viable samosa, the true flavour of the singara remains in the hands of the local sweetshops; stuffed with peas and potatoes and peanut, and if the shop is slightly upmarket, you’ll also find bits of cauliflower florets in it.

The samosa or singara in Kolkata is practically woven in to the Bengali food culture. And it’s often served with sweet jalebis. Across stores, you get different varieties of the samosa. While most serve the more commercially viable samosa, the true flavour of the singara remains in the hands of the local sweetshops; stuffed with peas and potatoes and peanut, and if the shop is slightly upmarket, you’ll also find bits of cauliflower florets in it.

Most famous Samosa wala is Tewari Sweets in Bara Bazaar is still known to have some of the best samosas in town, perfecting the art of spicing the filling, and frying the pastry in ghee. Deckers Lane and BBD Bag are known for their street food and this is also where you’ll find some of the best Bengali and North Indian samosas. Mrityunjoy Ghosh & Sons on Sarat Bose Road, a century-old rundown sweetshop, is also quite popular for their Bengali samosa, stuffed with cauliflower of course.


Chennai has a few samosa stores it can boast about. Located in Anna Nagar is The Samosa Factory that serves up some decent ones. The Chinese samosa seems to be quite popular – filled with cabbage, beans, carrots, and potatoes, and cooked in soy and chillies – and is, let’s put it this way, interesting. Tucked away in Adayar is Rajpal’s Street Snacks , which serves rather good samosas too. The pastry and the filling are cooked just right.

Bombay Lassi on Ellis Road, apart from its lassi, is rather popular for their samosas too, and you get to eat them with sweet brown, and a green tangy dip. The Tirunelveli Halwa Stall , located on Valluvar Kottam High Road, is yet another place to go for the samosa in Chennai. The make fresh batches twice a day, and that contributes to the popularity of the place. Or, you could just head over to Sowcarpet to treat yourself to lots of those deep-fried triangles in plenty of tiny stores that dot the area.

Think of samosas in Bengaluru and you’re reminded of Albert Bakery’s keema samosas
. They’re as crunchy as it can get, and decadent. If you have a slightly posh palate, most of the five star hotel coffee shops serve the samosa. But the flavour truly is on the streets. From the onion variety that is served at tiny roadside tea stalls across the city, to some of the popular sweet shops, one can literally find all kinds of samosas in the city. Banchharam, with its three outlets (Koramangala, Marathahalli, and Ulsoor), probably serves the best Bengali singara in the city.



The ones at Bhagatram Sweets in Commercial Street are considered to be one of the best in town though.

So next you are in mood for a fried snack with your cuppa of chai just go for this puckka desi snack of Samosa . eat away at the cruchy outer cover and bite in to the masale wala alu stuffing , dip it in the mint chutney or that plate of hot chole mixed with sweet and spicy imli ki chutney.. Lipsmacking and to die for.