I’m seeing myself going through a big shift: Shalmali
Virtual concerts might be the order of the day but Shalmali isn’t a big fan of the trend. She confides that she tried her hands at them but nothing can beat live concerts. “A lot of artistes are doing virtual concerts. I also did a few. But I can’t keep doing it because it isn’t something that’s coming naturally to me. Some are doing it effortlessly and they’ve their hearts in it,” she shares.
The singer-performer says that she misses performing before the audience and can’t
There has been a growing anti-China sentiment among Indians in the past few months. Out of many calls to boycott Chinese products, some even include closing down Chinese restaurants and banning Chinese food, which has made numerous chefs come out and explain that it won’t be the right thing to do.
Before WhatsApp forwards start spreading false claims about Chinese restaurants, Chef Nishant Choubey feels it is important for people to realise that “this cuisine restriction won’t help the cause.” Choubey adds that this will only affect the Indian restaurateur who owns the place. The Chinese food that’s served in numerous restaurants and most importantly at the road-side stalls, have been developed as per Indian taste. “The Chinese food in India is very much wait to get back on the stage. “Singing live has been the most important facet of my career. Most of my time has been dedicated to preparing material, taking it to the studio and rehearsing it with the band including the singers who sing with me and the dancers who recently became part of my live acts. I miss live gigs and concerts,” she shares.
She’s happy that music has helped her “stay calm and positive” during these testing times. She elaborates, “I’m happy that I’m practising music only for myself now. There’s hardly any pressure to soothe and entertain other inspired and made according to the local taste. In my dishes, I incorporate local spices and it is loved by people.”
Choubey adds that if there is any way in which the culinary community in India can contribute towards this growing resentment, it is by banning the imports of Chinese spices. This sentiment is reiterated by Chef Harpal Singh Sikka, too. “To me whatever we call Chinese, is an all Indian adaptation suitable to our palate and has nothing to do with China. What we should do is put some embargo on products that are being imported from China, but that is purely the Government’s decision,” says Sikka.
Moreover, many youngsters, who’ve made this Indo-Chinese cuisine their staple, understand that the China has nothing to do with what’s on their plate. “I’ve been a frequent customer to the Chinese restaurant next to
TUESDAY. JUNE23, 2020 people. There are days when I feel like posting a video of myself playing a piece for others to listen to but I feel the only calming effect of music on me when I’m writing a song, programming music on the computer, playing the piano and singing to myself.”
Shalmali says that the lockdown had helped her slow down and going ahead, she would continue doing the things that she has inculcated over the past couple of months. “I’m seeing myself going through a big shift. My peers and friends used to joke that I can’t cook to save my life. But I’ve turned that around for myself. Chopping vegetables feels so therapeutic. I’m also spending some time with myself in the balcony every morning, reading and enjoying the wind. I want to continue appreciating the small things and not rush,” she concludes. my college,” says Jay Shetty, adding, “and while I feel people might start ridiculing Chinese food from now on, I really don’t see the point as the owner is a local whose business will be affected, which is quite foolish.”