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Fashion and Lifestyle Magazine Cover
Youth Magazine Cover
www. pingmag.in
A Gloria Medias Publication

ONLY

` 20

Vol. 1 Issue 04

MARCH

2012
PROGRESSIVE INDIAN NEW GENERATION

DU
Festivals
GET BIGGER
& BETTER
Meet The
Creators Of

BoseDK
It's OK, It's
All Good:

PENTAGRAM
Burn Those Love

HANDLES!

"Don’t overdo style"

Manish Malhotra
Apparl Export Magazine Cover
Magazine Layout

COVER STORY

COVER STORY

The Villager Goes
INTERNATIONAL

He is

Yo
Yo

the rapper
who makes sure you
jive with the lyrics
and catch up with
the beats, he is the
composer whose
music makes you get
up and almost always
shake a leg, no matter
where you are, and he
is the singer whose
music video ‘Brown
Rang’ fetched two
million hits in just four
days. The 28 years
old style icon, Yo Yo
Honey Singh is rightly
a part of the big
league with 'Angrezi
Beat', 'Dope Shope',
'Haye Mera Dil', and
is most definitely
causing a storm in the
pop music industry,
all over India and
abroad.

I MAY 2012 I www.pingmag.in

Yo
HONEY
SINGH

Here’s what the singer and rapper has to say about his undeterred passion for
music, life and more…

20

100

www.pingmag.in I MAY 2012 I
D
A Culinary
Revolution

From a cuisine that wasn’t really distinct, the Irish food scene now
offers exciting fare with incredibly fresh seafood, breads, cheeses
and lots more. Jyoti Balani takes a gourmet tour of the island
country and finds finger-licking satisfaction.

2013 l february
l

atelier

This picture: Ireland’s
oldest distillery, Bushmills,
whose whiskeys have
been winning awards
since 1883
Above right: Irish
breadmaking in progress

Ireland. People want to eat food with
iscovering a country’s
food is an interesting way an identity. They want to know where
it comes from. Good local produce is
to discover a new place,
an essential part of this change and
its traditions, to get a
there’s so much out there now. It’s very
real taste and feel of its
important to local customers as well as
culture, the people and
tourists,” revealed chef Andy Rae from
their history. Irish cuisine has evolved
Mourne Seafood Bar in Belfast.
in the last six to seven years. There are
This remarkable food revolution has
now excellent restaurants, great food
even led to the Michelin Guide awarding
products, gourmet stores and artisan
stars to several eateries in the republic
grocery shops all over the island. Apart
and in Northern Ireland. There’s
from the local cuisine, there are several
also greater interest
restaurants that also serve
in organic farming:
world cuisine in a great
“There has been
Several restaurants serve
atmosphere – it’s almost
a real change in
organic preparations
as if a gastronomic
the food culture in
with suppliers for each
renaissance has taken
place in this country in
Ireland. People want ingredient listed in detail
on their menus.
the recent past.
to eat food with an
Potatoes and bread
Once upon a time
identity. They want
have always been staples
fine-dining in Ireland
to know where it
of Irish culture and
meant run-of-the-mill
even now they hold
classical French, but not
comes from.”
an important place
so anymore. These days,
during mealtimes. Soda bread, a crusty
in cities such as Dublin, pioneering
brown bread made from baking soda
chefs are creating their menus in a
instead of yeast, whole-wheat flour and
more contemporary style, using local
buttermilk, wheaten bread, and several
products. This evolution is partly
other varieties of bread and cakes can be
because of the Irish financial upsurge in
found in Irish bakeries. Ireland has some
the late nineties, which encouraged the
fantastic cheeses and the Gaelic tradition
Irish to travel and discover more foods
of cheese-making can be found in
globally. The Irish rediscovered their
several regions in this beautiful country.
own conventional cooking, revaluing
Irish farmhouse cheeses are individual
locally grown ingredients, while smartly
and unique to each producer, with each
adapting diverse culinary influences.
type of cheese being produced on one
“Over the last few years, there has been
farm. Each cheese has its own distinct
a real change in the food culture in

55
swirls

3

A DECADE OF
DECADENCE

1

It has been 10 years since sommelier Magandeep Singh started
off on his spirited path. He talks about the trends in the Indian
wine industry, the strong players and the upstarts on the scene,
and what we can look forward to next.

2

5

with complete
autonomy over
their vineyards
with no
outsourcing for
grapes; York had
an internationally
qualified and trained winemaker as part
of their team; and KRSMA had the heady
mix of gifted land, talented winemaker, and
visionary owner. People like Shailendra Pai
(of V
allonne) have shaped this industry with
their experience and given it direction while
the aggressive younger lot, like the Gowdas
of Alpine, have brought in machinery
and equipment to compete with the most
extensive winery set-ups in the world.
Gradually, the Indian Grape Processing
Board (IGPB) was set up under the aegis
of the Ministry of Food Processing, all in
an effort to better supervise and advise
the work of the winemakers. The recent
induction of India into the prestigious OIV
(the international oenological organisation)
will further strengthen the winemaking

1. Wine pairing at Sula
2. Grape farms at Fratelli
Vineyards
3. The Fratelli residency
4. Grover’s wine barrels
5. Fratelli wine tanks
6. Turning Point wines
7. Farmhands at Grover’s

credentials of our country.
As a taster, I have gone from providing
excuses for why Indian wine tasted so
insipid to having trouble choosing from a
selection of many good wines. Recently
while on a trip to Paris, I represented the
Indian wine contingent and most people
were positively surprised by the quality and
range of wines coming out of our country.
With much pride I can share that Indian
wines are finding ready takers in France
as also on UK supermarket shelves. It is
definitely a worthy start for most brands.
Today there are easily over a hundred
licensed wineries and a good many of
them are bottling their ware, irrespective
of their product’s quality or worth. What
I look forward to next is the weeding out
of the few houses that are still making a
mockery out of this fine art: Pause, Vin &
V
ouloir, Deshmukh, Rajdheer – these wines
are seriously flawed and carry inherent
defects in them. Others like Luca prefer to
make wines with fruits instead, but judging
by their popularity, I don’t think one can
banish them quite just yet.
So that’s that folks: A decade
demystified. Seems shorter when I reread
it. Maybe it just went by quicker, what will
all the activity. For what it’s worth, I’m still
standing and eagerly raise my glass to the
next 10. Cheers! •

atelier

And then, almost suddenly,
as if bored of drinking the
average wines available
on our shelves, many local
winemakers sprung forth on
the scene. The new breed
included all sorts – affluent
businessmen, grapegrowing farmers turned
winemakers, the hobbyists.

breath of fresh air. Their wines were not
just pleasant sips, they were also consistent
with their quality, accessible through their
price, and came in attractive ‘sunshine’
packaging to boot. The takeover was quick
and Sula along with Grover’s became the
staple Indian selection.
By 2005, India had as many wines
on any prestigious list as the West but we
still didn’t have sommeliers. I divided my
time between training staff and assisting
places with their wine lists – arranging
them, rewriting descriptions, suggesting
food pairings, and something they never
listened to – advising selling price points.
And then, almost suddenly, as if bored
of drinking the average wines available
on our shelves, many local winemakers
sprung forth on the scene. The new breed
included all sorts – affluent businessmen,
grape-growing farmers turned winemakers,
the hobbyists. The wines promised more
on paper than they actually packed in the
bottle. Fast forward a little and we arrive
at, what I would like to term, the Second
Phase of quality Indian wines. V
allonne,
KRSMA, Fratelli, Alpine, York, Aarya,
Turning Point, Renaissance, Reveillo… All
of a sudden we had so many decent wines
to choose from! Wineries like Reveillo were
investing in barrels and making seriously
complex wines; Fratelli was the only house

l

68

more than 300 references on their wine
lists, which now were separately compiled
into big leather-bound volumes away from
the more plebeian-sounding beverage lists.
The consumer didn’t know what to do with
this, and the servers who had managed
well enough with their modest 10-wine
trolley earlier now found themselves equally
at unease. In short, training was only
conspicuous by its absolute absence and the
wines languished in unwarranted corners of
the dining establishment.
Indian wines didn’t move half as
fast in the same period. Between the late
eighties and the mid-nineties, the only
thing to change was also the most dynamic
level of activity the local industry had ever
witnessed – Sula burst forth on the scene
and the wine revolution finally began.
Grover’s made sippable wines, but Indage
was consistently insipid, from the beginning
till the time it was dissolved. Sula was a

7

4

2013 l february

atelier l february l 2013

A

decade has passed since I
chose this field of following
– half a score since I started
sipping wine professionally.
In a country like India,
this decade was extremely
animated, having its share of drama, disgust
and delight. Before you begin wondering, it
has all been regret-free and utterly positive.
That established, let us embark on a scenic
panoramic voyage through the past 10
years of my being a sommelier in a country
where wines had then just arrived.
As the millennium began, Indian
hospitality was waking up to something
called wines, a mystical beverage that aged
in the bottle and had more variety than all
the other spirits on their shelves combined.
They started modest but by 2003, the
competition was driving most properties to
stack them up by the hundreds. V soon,
ery
it became the mark of a good hotel to carry

6

69
Catalogue
JAFRA (Usa)
Coffee Table Books
gloriamedia

Cre

ativ

e

“Imagination is more i mpo r t a nt
than kn owledge”

PEEP IN TO THE WORLD OF
GOODNESS AND CELEBRATE
LIFE WITH GLORIA
www.gloriamagazine.com
S

LE G A

ECT

INTELL
L

LAW FIRM
ICS

pretty
SMART

DYNAM

Once u
either pon a time, w
p
Luckily retty or sma omen were c
r
,
a
are now the dynamic t. Impossible tegorized as
s
t
skin ca both pretty have chang o be both.
e
A
re
that ro to prove it ND smart. J d, and wome
ck a ve
AFRA h
n
with fo
ry high
u
a
skinQ. r smart comp s the
Four in
lexes
for yo telligent syst

u.
em
Balance Control, Cal s think
restore and Hydratiming,
skin’s
better on
nature
.

EACH
D
SYSTE YNAMICS
M
INCLU
D
CLEAN ES A
TONER SER,
MOIST , DAY
AND N URIZER
MOIST IGHT
URIZE
R.

4 I Jafr

a.net.in

What s
DYNA’Mso smar t a
b
ICS sk
in carout
e?

It creat
e
aggress s an invisible
How it ors while we , netted barrie
Scientifirestores beau lcoming beau r on skin that
tiful mo
These cally advanc ty
isturizatshields your
e
Smart
face fro
ion.
Comple d ingredients
m envi
xes de
b
ronme
liver exa lend with Ayu
ntal
ctly wh
rvedic
extracts
at you
r skin n
eeds to to restore sk
in’s
look an
d feel b harmony.
eautifu
l.

skin ca

re: dyn
a

mics

Jafra.n

et.in I

5
Vol.XV JAN to MAR 2012

Road to
Pakistan
New beginnings
at Goa, Odisha

AGRO
NFM
FERTILIZERS
MINERALS
COAL
NINL
HYDROCARBONS
PAMP
NFM
ENNORE
Imports &
MINERALS Nutrient PRECIOUS METALS
Based Subsidy
NINL Scheme in the
AGRO
PAMP
FERTILIZERS
ENNORE
COAL
PRECIOUS METALS HYDROCARBONS
MINERALS
AGRO
NINL
FERTILIZERS
PAMP
COAL
ENNORE
HYDROCARBONS
PRECIOUS METALS
NFM
GOLDEN JUBILEE MINERALS
AGRO
FERTILIZERS
NINL
COAL
PAMP
HYDROCARBONS
ENNORE
NFM
,e,eVhlh ds Lo.kZPRECIOUS METALS
t;arh o”kZ dh ‘kq:vkr
Vol.XV Oct.-Dec. 2012

Fertilizer
Industry
shoots
gloria Hair Trends

PIN UP
PONY
Straight, clean, simple, natural – ponytails are the easiest
style that most of us make in our ever day boring
routine. But, it can become classy, futuristic or a little
bit of rock ‘n’ roll with a few minimal styling tweaks

WINTER TRESS TRENDS
From messy waves and
dreamy updos to tight
ponytails and scrupulous
braids, I am sure you
wouldn’t want to miss out
on these ‘straight-fromthe-runway’ looks

CLUTTERED
BRAID

There is nothing more feminine, romantic and easy-to-do
than braided hairstyles. So, be creative and add your own
touch by adding hair accessory or disco hair bands

By SNEHA SINGH

www.gloriamedias.com November 2011

25
DEEP SIDE
PARTING

A simple side partition instantly adds sophistication and
drama. The best thing about a side parting is that it allows
you to play with so many different styles, whether you
want to make gentle waves or romantic curls, it is easier to
create a chic updo with a classic ponytail

DREAMY
BOB WAVES
Bob curly hairstyles are still maintaining their spot in
the hairstyle trends. So, take a peek at the new bob
hairstyles and inspire yourself for your new stylish look!

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Don't overdo style: Fashion and lifestyle magazine cover story

  • 1. Fashion and Lifestyle Magazine Cover
  • 2. Youth Magazine Cover www. pingmag.in A Gloria Medias Publication ONLY ` 20 Vol. 1 Issue 04 MARCH 2012 PROGRESSIVE INDIAN NEW GENERATION DU Festivals GET BIGGER & BETTER Meet The Creators Of BoseDK It's OK, It's All Good: PENTAGRAM Burn Those Love HANDLES! "Don’t overdo style" Manish Malhotra
  • 4. Magazine Layout COVER STORY COVER STORY The Villager Goes INTERNATIONAL He is Yo Yo the rapper who makes sure you jive with the lyrics and catch up with the beats, he is the composer whose music makes you get up and almost always shake a leg, no matter where you are, and he is the singer whose music video ‘Brown Rang’ fetched two million hits in just four days. The 28 years old style icon, Yo Yo Honey Singh is rightly a part of the big league with 'Angrezi Beat', 'Dope Shope', 'Haye Mera Dil', and is most definitely causing a storm in the pop music industry, all over India and abroad. I MAY 2012 I www.pingmag.in Yo HONEY SINGH Here’s what the singer and rapper has to say about his undeterred passion for music, life and more… 20 100 www.pingmag.in I MAY 2012 I
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  • 7. D A Culinary Revolution From a cuisine that wasn’t really distinct, the Irish food scene now offers exciting fare with incredibly fresh seafood, breads, cheeses and lots more. Jyoti Balani takes a gourmet tour of the island country and finds finger-licking satisfaction. 2013 l february l atelier This picture: Ireland’s oldest distillery, Bushmills, whose whiskeys have been winning awards since 1883 Above right: Irish breadmaking in progress Ireland. People want to eat food with iscovering a country’s food is an interesting way an identity. They want to know where it comes from. Good local produce is to discover a new place, an essential part of this change and its traditions, to get a there’s so much out there now. It’s very real taste and feel of its important to local customers as well as culture, the people and tourists,” revealed chef Andy Rae from their history. Irish cuisine has evolved Mourne Seafood Bar in Belfast. in the last six to seven years. There are This remarkable food revolution has now excellent restaurants, great food even led to the Michelin Guide awarding products, gourmet stores and artisan stars to several eateries in the republic grocery shops all over the island. Apart and in Northern Ireland. There’s from the local cuisine, there are several also greater interest restaurants that also serve in organic farming: world cuisine in a great “There has been Several restaurants serve atmosphere – it’s almost a real change in organic preparations as if a gastronomic the food culture in with suppliers for each renaissance has taken place in this country in Ireland. People want ingredient listed in detail on their menus. the recent past. to eat food with an Potatoes and bread Once upon a time identity. They want have always been staples fine-dining in Ireland to know where it of Irish culture and meant run-of-the-mill even now they hold classical French, but not comes from.” an important place so anymore. These days, during mealtimes. Soda bread, a crusty in cities such as Dublin, pioneering brown bread made from baking soda chefs are creating their menus in a instead of yeast, whole-wheat flour and more contemporary style, using local buttermilk, wheaten bread, and several products. This evolution is partly other varieties of bread and cakes can be because of the Irish financial upsurge in found in Irish bakeries. Ireland has some the late nineties, which encouraged the fantastic cheeses and the Gaelic tradition Irish to travel and discover more foods of cheese-making can be found in globally. The Irish rediscovered their several regions in this beautiful country. own conventional cooking, revaluing Irish farmhouse cheeses are individual locally grown ingredients, while smartly and unique to each producer, with each adapting diverse culinary influences. type of cheese being produced on one “Over the last few years, there has been farm. Each cheese has its own distinct a real change in the food culture in 55
  • 8. swirls 3 A DECADE OF DECADENCE 1 It has been 10 years since sommelier Magandeep Singh started off on his spirited path. He talks about the trends in the Indian wine industry, the strong players and the upstarts on the scene, and what we can look forward to next. 2 5 with complete autonomy over their vineyards with no outsourcing for grapes; York had an internationally qualified and trained winemaker as part of their team; and KRSMA had the heady mix of gifted land, talented winemaker, and visionary owner. People like Shailendra Pai (of V allonne) have shaped this industry with their experience and given it direction while the aggressive younger lot, like the Gowdas of Alpine, have brought in machinery and equipment to compete with the most extensive winery set-ups in the world. Gradually, the Indian Grape Processing Board (IGPB) was set up under the aegis of the Ministry of Food Processing, all in an effort to better supervise and advise the work of the winemakers. The recent induction of India into the prestigious OIV (the international oenological organisation) will further strengthen the winemaking 1. Wine pairing at Sula 2. Grape farms at Fratelli Vineyards 3. The Fratelli residency 4. Grover’s wine barrels 5. Fratelli wine tanks 6. Turning Point wines 7. Farmhands at Grover’s credentials of our country. As a taster, I have gone from providing excuses for why Indian wine tasted so insipid to having trouble choosing from a selection of many good wines. Recently while on a trip to Paris, I represented the Indian wine contingent and most people were positively surprised by the quality and range of wines coming out of our country. With much pride I can share that Indian wines are finding ready takers in France as also on UK supermarket shelves. It is definitely a worthy start for most brands. Today there are easily over a hundred licensed wineries and a good many of them are bottling their ware, irrespective of their product’s quality or worth. What I look forward to next is the weeding out of the few houses that are still making a mockery out of this fine art: Pause, Vin & V ouloir, Deshmukh, Rajdheer – these wines are seriously flawed and carry inherent defects in them. Others like Luca prefer to make wines with fruits instead, but judging by their popularity, I don’t think one can banish them quite just yet. So that’s that folks: A decade demystified. Seems shorter when I reread it. Maybe it just went by quicker, what will all the activity. For what it’s worth, I’m still standing and eagerly raise my glass to the next 10. Cheers! • atelier And then, almost suddenly, as if bored of drinking the average wines available on our shelves, many local winemakers sprung forth on the scene. The new breed included all sorts – affluent businessmen, grapegrowing farmers turned winemakers, the hobbyists. breath of fresh air. Their wines were not just pleasant sips, they were also consistent with their quality, accessible through their price, and came in attractive ‘sunshine’ packaging to boot. The takeover was quick and Sula along with Grover’s became the staple Indian selection. By 2005, India had as many wines on any prestigious list as the West but we still didn’t have sommeliers. I divided my time between training staff and assisting places with their wine lists – arranging them, rewriting descriptions, suggesting food pairings, and something they never listened to – advising selling price points. And then, almost suddenly, as if bored of drinking the average wines available on our shelves, many local winemakers sprung forth on the scene. The new breed included all sorts – affluent businessmen, grape-growing farmers turned winemakers, the hobbyists. The wines promised more on paper than they actually packed in the bottle. Fast forward a little and we arrive at, what I would like to term, the Second Phase of quality Indian wines. V allonne, KRSMA, Fratelli, Alpine, York, Aarya, Turning Point, Renaissance, Reveillo… All of a sudden we had so many decent wines to choose from! Wineries like Reveillo were investing in barrels and making seriously complex wines; Fratelli was the only house l 68 more than 300 references on their wine lists, which now were separately compiled into big leather-bound volumes away from the more plebeian-sounding beverage lists. The consumer didn’t know what to do with this, and the servers who had managed well enough with their modest 10-wine trolley earlier now found themselves equally at unease. In short, training was only conspicuous by its absolute absence and the wines languished in unwarranted corners of the dining establishment. Indian wines didn’t move half as fast in the same period. Between the late eighties and the mid-nineties, the only thing to change was also the most dynamic level of activity the local industry had ever witnessed – Sula burst forth on the scene and the wine revolution finally began. Grover’s made sippable wines, but Indage was consistently insipid, from the beginning till the time it was dissolved. Sula was a 7 4 2013 l february atelier l february l 2013 A decade has passed since I chose this field of following – half a score since I started sipping wine professionally. In a country like India, this decade was extremely animated, having its share of drama, disgust and delight. Before you begin wondering, it has all been regret-free and utterly positive. That established, let us embark on a scenic panoramic voyage through the past 10 years of my being a sommelier in a country where wines had then just arrived. As the millennium began, Indian hospitality was waking up to something called wines, a mystical beverage that aged in the bottle and had more variety than all the other spirits on their shelves combined. They started modest but by 2003, the competition was driving most properties to stack them up by the hundreds. V soon, ery it became the mark of a good hotel to carry 6 69
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  • 21. gloriamedia Cre ativ e “Imagination is more i mpo r t a nt than kn owledge” PEEP IN TO THE WORLD OF GOODNESS AND CELEBRATE LIFE WITH GLORIA www.gloriamagazine.com
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  • 28. ICS pretty SMART DYNAM Once u either pon a time, w p Luckily retty or sma omen were c r , a are now the dynamic t. Impossible tegorized as s t skin ca both pretty have chang o be both. e A re that ro to prove it ND smart. J d, and wome ck a ve AFRA h n with fo ry high u a skinQ. r smart comp s the Four in lexes for yo telligent syst u. em Balance Control, Cal s think restore and Hydratiming, skin’s better on nature . EACH D SYSTE YNAMICS M INCLU D CLEAN ES A TONER SER, MOIST , DAY AND N URIZER MOIST IGHT URIZE R. 4 I Jafr a.net.in What s DYNA’Mso smar t a b ICS sk in carout e? It creat e aggress s an invisible How it ors while we , netted barrie Scientifirestores beau lcoming beau r on skin that tiful mo These cally advanc ty isturizatshields your e Smart face fro ion. Comple d ingredients m envi xes de b ronme liver exa lend with Ayu ntal ctly wh rvedic extracts at you r skin n eeds to to restore sk in’s look an d feel b harmony. eautifu l. skin ca re: dyn a mics Jafra.n et.in I 5
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  • 32. Vol.XV JAN to MAR 2012 Road to Pakistan New beginnings at Goa, Odisha AGRO NFM FERTILIZERS MINERALS COAL NINL HYDROCARBONS PAMP NFM ENNORE Imports & MINERALS Nutrient PRECIOUS METALS Based Subsidy NINL Scheme in the AGRO PAMP FERTILIZERS ENNORE COAL PRECIOUS METALS HYDROCARBONS MINERALS AGRO NINL FERTILIZERS PAMP COAL ENNORE HYDROCARBONS PRECIOUS METALS NFM GOLDEN JUBILEE MINERALS AGRO FERTILIZERS NINL COAL PAMP HYDROCARBONS ENNORE NFM ,e,eVhlh ds Lo.kZPRECIOUS METALS t;arh o”kZ dh ‘kq:vkr Vol.XV Oct.-Dec. 2012 Fertilizer Industry
  • 34. gloria Hair Trends PIN UP PONY Straight, clean, simple, natural – ponytails are the easiest style that most of us make in our ever day boring routine. But, it can become classy, futuristic or a little bit of rock ‘n’ roll with a few minimal styling tweaks WINTER TRESS TRENDS From messy waves and dreamy updos to tight ponytails and scrupulous braids, I am sure you wouldn’t want to miss out on these ‘straight-fromthe-runway’ looks CLUTTERED BRAID There is nothing more feminine, romantic and easy-to-do than braided hairstyles. So, be creative and add your own touch by adding hair accessory or disco hair bands By SNEHA SINGH www.gloriamedias.com November 2011 25
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  • 36. DEEP SIDE PARTING A simple side partition instantly adds sophistication and drama. The best thing about a side parting is that it allows you to play with so many different styles, whether you want to make gentle waves or romantic curls, it is easier to create a chic updo with a classic ponytail DREAMY BOB WAVES Bob curly hairstyles are still maintaining their spot in the hairstyle trends. So, take a peek at the new bob hairstyles and inspire yourself for your new stylish look!