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AFTER ITS FIRST SALE DEDICATED to tribal art in 2012, the auction house has reaffirmed its commitment to the genre with its upcoming sale, Living Traditions, Folk and Tribal Art. “We want to show the diversity and depth of creativity in folk, tribal and traditional art,” says Hugo Weihe, CEO, Saffronart. “It has served as an inspiration for modern contemporary artists. For instance, the Kalighat paintings were instrumental in inspiring artists like Jamini Roy.” Prices: Objects such as banta or jarandaye: ~8 lakh to ~10 lakh Artworks by Jangarh Singh Shyam: ~3 lakh to ~5 lakh Kadamba Tree by Sita Devi: ~6 lakh to ~8 lakh A work featuring cow dung and acrylic on raw canvas by Jivya Soma Mashe: ~4 lakh to ~6 lakh When and where: Saffronart’s Mumbai sales rooms, April 19 and 20 THE GALLERY, STARTED BY TULIKA KEDIA, has launched www.gallerymustart.com, a website that features paintings, sculptures, masks, photographs and books by artists such as Japani Shyam. Durga Bai, Kalam Patua and Jivya Soma Mashe. Prices: ~2,500 to ~5 lakh, and upwards Where: Panchsheel Park, New Delhi ANUBHAV NATH OF OJAS ART HAS BEEN showing Gond artist Bhajju Shyam’s work for some years now. “He has published 14 books and done several solo shows abroad. But it was only in 2016 that his first solo happened in India with us,” says Nath. Price: On request Where: 1A, Qutab Minar Complex Road, New Delhi GALLERIST BHAVNA KAKAR HAS BEEN showing works by traditional artists alongside contemporary ones instead of bunching them together in a group show. “By the end of the year, I am planning an exhibition in which three contemporary artists and three tribal artists will work jointly, besides creating their individual works,” she says. Price: On request Where: F208, First Floor, Panchsheel Park, New Delhi
Avenue. He then marketed it to other breweries.
Beer flows through the first chamber of the device which holds the ingredient of choice. Because the extraction of flavours is a warm process, the second chamber is filled with ice for flash cooling. The new beers can be tasted almost instantly. Apart from the jasmine-infused White Zen served at the launch, batches of Doolaly’s Gose, a salty craft beer, were mixed with aromatic rosemary and basil. In addition to craft beers, Chinchalkar also spiked the crowd-favourite industrial beer, Kingfisher, with betel nut leaves and star anise.
Dried hibiscus is popular as an additive with breweries elsewhere in the world. In the run up to the launch, the team at Woodside also tinkered with roses and champas. The selection of flavours works quite like picking food pairings, says Chinchalkar. While light beers work with fruity floral profiles, darker stouts tend to go well with coffee beans or chocolate. In future months, the tap room might spice up beers with fresh or seasonal ingredients including orange peel, fresh coriander, black pepper, and chillies.
Although it is deemed illegal in India, a dedicated community of recreational home brewers is known to exist. Pouring the first of the drinks for guests on Saturday, Chinchalkar spent long minutes describing the science behind the process. The “Randallised” ales and lagers could be educational for those wanting to know how beer works, he expects. Where: The Woodside Inn outlets at Colaba, Andheri, and Lower Parel When: Once a month Price: ~245-295 plus taxes