Tag Archive | Bangkok

A Winsome Sweet ‘17

The New Year’s Day 2017 has arrived with hopes – giving new courage and belief for a fresh start. The transitory period when the old year gives way for the new often kindles a curious manifestation of optimism in us and inspires hope for a “happy and better New Year” – free from the misfortunes of the year just gone by. Inwardly, this feeling is merely a repetition of the optimism that inspired us at earlier New Year’s Eves when it was wished that the ensuing New Year would bring its own heaven. Even though the year’s outcome was contrary to our expectation, yet again, when the clock struck the first note of midnight at the New Year’s Eve, and the bells ring, the fire crackers were lit, Auld Lang Syne was sung to be followed by other old, new, nostalgic medley of seasonal carols and songs, and toasts were raised, we take fresh heart to, once again, hope for the best.

New Year’s Day is the eighth day after Christmas and traditionally, bears the name “Octava Domini” (In Octavas Domini) in the Gelasian and Gregorian Sacramentaries. The first of January appeared as an ecclesiastical festival at Rome for the first time at the beginning of the ninth century, where it is called from the first Circumcisione Domini. The idea and date of this festival are derived from the Gospel of St. Luke (Chapter II. 21), since eight days after birth, the Christmas child of Virgin Mary was circumcised and received the name Jesus, a personal name. The year ends with the birth and begins with the naming.

This year’s crib in our house

The traditions and customs related with New Year’s Day were concerned with bringing good luck for the coming year. When the year dies out at the chimes of the midnight hour, and when the traditional toast and ubiquitous salutations of “Happy New Year” and “Good Health” resonate the air and people hugged, kissed and shook hands; whatever be the attitude of the body, certain thoughts in some of us would become silent prayers turned heavenward, thanking for the past years and hoping for the best times and good health. Holy Toledo! The truth is you cannot savour the joys of life without good health.

It is also a time for New Year resolution – decisions intended to abandon a bad habit or adopt a good one in the New Year, most popular being the decision to give up smoking and to diet which are always updated as time passes by. According to a survey, two people out of three made such resolutions but most soon break them.

Back in December 2013 we were in Bangkok for the festive season. There was political unrest in the country at that time between red and yellow shirts. But rather than let the tourism go haywire and celebration of people curtailed, the sensible local authorities, very efficient to cope with the matters of their positions and departments, did not clamp on any undue restrictions which was laudable.

On that warm Saturday morning of December 2013, I was waiting to keep my appointment at one of my favourite Foot Reflexology parlours in Bangkok which I had managed to reach from my hotel with some difficulty. As many of you will know, Bangkok is notorious for traffic congestions, but since yesterday (Friday, 27th) the streets were unusually packed as the New Year revellers flocked out of Bangkok to their villages. A friend of the owner of the parlour, a middle-aged Thai was also in the lobby with me waiting for the arrival of his friend. A great conversationalist, he is known to me from my earlier visits. That was the extent of our acquaintance. Having known that I write about Bangkok, he wisely used my waiting time to give me a run through about some of the many traditions and customs of his land – most of which I had come to know over the years in some finery.

When our conversation touched upon Songkran festival (marks the start of the traditional Thai New Year which falls during April), he suddenly switched the topic to the hair style he would be getting at the adjoining salon either on 30^th or 31^st (specifically on Monday and Tuesday which he believed are the only good days for getting haircut!!) in time for the New Year’s Eve. At that time, his hairdresser would remove the red-shades from his natural jet black hair worn too long by Thai standards. Although I tried to avert the conversation from being nosy about his personal choice, he went right ahead and told that he is clearing the red shades for his elder sister who has invited him to her house for late dinner on the New Year’s Eve which he intended to attend, after cutting-short his own razzle-dazzle with his friends at the local pub.

As assigned, he would be the “first-foot” to enter his sister’s household to usher in the New Year. This fairly clear-cut custom, which has many versions, is based on a Hogmanay (a New Year’s Eve in Scotland) tradition, and still kept up in some Far Eastern and Australian households.

It is believed that if the first person to cross the threshold of a house after midnight, when the old year ends and the New begins, is a dark haired man, a year of good luck will follow. Since her brother’s last “first-foot”, she had experienced lesser gale over the domestics. And certainly, once more the elements of specific gifts a “first-footer” usually brings which symbolised life, hospitality and warmth is in his consideration to take along with him.

For his sister, who displayed great strength and furious energy to go through the ritual of sweeping her whole house thoroughly on 31^st of every December, the recruitment of her brother to make the necessary entrance at her house is rooted on her belief that it should be someone with dark hair and not of her household.

Family ties are stronger at Christmas and New Year time – and louder, too. First of January is Global Family Day, too. Mind you, he would have his fun in her home ground – the whisky, the songs, the smile, the smells – and the mishmash of games: shuffleboard, Ping-Pong, Bingo, cards, and God knows what else. To reach her home at that time of the night without the bow-wow of stray dogs in her street would be a benefit since any stray dogs living in the premises on New Year’s Eve were particularly cleared because, according to his sister, they brought bad luck.

People do strange things hoping for best things ahead. Not long ago, a European chef of Mandarin Oriental spoke about a Thai chef’s unbridled enthusiasm for anything associated with superstitions. The Roman belief that misfortune would come into a house by anyone entering with his left foot first, is a custom which is strictly followed with right foot by his family. They have a tradition to criss-cross certain rituals of the Thai Songkran festival also with the customs of New Year’s Day. The ingredients they used in this respect, forming part of the ritual of bathing of Buddha statues during Songkran, consists of five bowls containing different-coloured floating flowers – each colour to represent prosperity in a variety of forms: Rose Red to bring a tranquil life devoid of obstacles; Marigold Orange to signify success and wealth; Anchan Blue representing strength to overcome obstacles; Pandan Green for peace without problems; and Jasmine White to symbolise a joyful life.

The question about how a fairly intelligent and even moderately educated person could inwardly believe these superstitions – that number 13 is unlucky, or that one should not start a new venture on Friday, etc., in spite of its universal acceptance, is, how-do-you-say-it, much like a pyramid balanced in unstable equilibrium upon its point. Nevertheless, people do knock on wood; take a pinch of salt and throw it over their left shoulder; or refuse to walk under a ladder, and hope that, “touch wood”, this New Year would hopefully go down in memory as the year they moved into the house of prosperity, good health, peace, joy and all things of goodness – with the baggage of serious misfortune safely left behind. I remember the saying, if you must leave your old house and move to a new one do not take your old broom with you.

Thank you for riding with me during the past year. I raise a toast: Here is wishing my friends and readers a lovely, peaceful and prosperous new 2017. Jo

(©Joseph Sébastine/Manningtree Archive)

ORDER A GOOD CHEER

Aug22

ORDER A GOOD CHEER

The secret is out. One of my friends, Chef Rasheed Abdulkhader who often surprised us with his mastery in culinary flairs is soon to retire after few decades with the Taj Group of Hotels, one of the top hospitality groups in India, where he had worked up the ladder to become one of the top Executive Chefs of this Group.

Over the years, Chef Rasheed’s passion and dedication had gotten him to a position where he could deal with the meals of the prominent and reputed guests from different parts of the world – the sheer brilliance of his culinary delights thus earning him the adulation of many. Each of his dishes stood up for itself for its excellence, freshness, taste and simplicity. The culinary menu of many of our own parties were overseen by him and it will be sad to see this shining personality with a never-fading smile take an exit due to “getting on in years.”

Now first things first. In the olden days, the chef (then locally known as “Kokki” or cook) didn’t triumph in popularity or acquired the kind of glamour they have today. Back then, a thought about that leader of the kitchen rarely crossed one’s mind when you dined in a hotel. Like the cook in an upscale restaurant or in a smaller establishment like a toddy shop, you are only aware they are there.

In the context of my childhood, they made their personal appearance in your life whenever they were hired to cook for occasions such as a marriage in your house when, following the religious ceremony, a wholesome feast (vivahasadya) of time-honoured family recipes (generally unaltered over the years) were reproduced authentically (keeping the taste firmly on the original version), and served inside the house or in a fabricated marquee (pandal) within the residential compound, enhancing the intensely close-knit personal atmosphere.

It was an occasion when all the near and dear ones were invited with true open-handedness. And, no doubt,they might all come and attend the feast to celebrate the occasion.

The cook turns up some days earlier to list the items to be procured for his work and his work will commence mostly by the morning of the previous day of the wedding since there would be dinner to be served on the eve of the wedding day. The cooking will continue overnight in a temporary outdoor cook-house till the lunch is served following the wedding ceremony.

Besides couple of his assistants/washers-up, help in the shapes of scores of relatives and neighbours turns up to assist in the progress of the cook’s work and other arrangements. Many would fondly recall the smell of burning wood hanging in the air or hear the sound from the bubbling pans.

In those times, the caterers with table-ready food service and event managers and pretentious food were unheard of. Relatives and friends had time for manual help and there were collective participation in arrangements: the pandal was erected with sturdy bamboo poles roofed with tarpaulin and decorated with white-painted bamboo trellis panels fencing all around it. Paper decorations adorn the white cloth covering the ceiling.

The hired trestle tables dressed with plain white cloth (without drape or box-pleat or petticoat) were arranged on the ground covered with tarpaulin. The cooking pots and pans, serving dishes, china, cutlery, moveable water-tank, chairs and even petro-max for artificial emergency lighting were hired.

Besides ensuring that cultural traditions survive, thoughtful planning by the elders eliminated potential faults. It was a time when family and friends conscripted as servers of food. There was a personal touch everywhere. Everyone participated – ate, drank and later, merrily went away.

The cook was generously paid and sent away happily and that was the last time you saw him until another occasion turns up when he is needed or you may see him working at another function. Those were simple and affordable, and joyous occasions. Time passed.

Then came the time when the pomp and middle-persons took over such ceremonies and put a high price tag to everything – well before the specialised food shops appeared throughout the length of the State. Soon common Italian words like Spaghetti Pomodoro, tiramisu, etc were no longer a novelty locally. The haute cuisine is here!

Cookery books have come a long way from “The Forme of Cury” (Form of Cooking), the earliest surviving mediaeval cookery guide written by the Chef Maister Cokes (Chief Master Cooks) of young King Richard II of England (Richard of Bordeaux, 6 January 1367 – c. 14 February 1400) in about 1390. Apart from the masses of books and DVDs on cookery, with the advent of TV channels, radio and web shows, movies, foodie bloggers, culinary schools, etc, food and cooking has become two of the most common subjects around, especially on the web – rapidly commercialised and glamourised.

Concurrently, it also brings about a healthy breeding ground not only for the qualified and dedicated chefs, but also, truth be told, for persons with the slightest inclination in cooking or scant knowledge in qualities of the cooking ingredients or dietary criteria, to gallop their way to recognition on the back of knowledge acquired from cookery books or shows or experience gained through apprenticeship as kitchen assistants or diploma in culinary education in tutorials.

My paternal grandmother Anna never used a recipe in all her life but the heady aroma from her kitchen could lure a fully fed child back to the dining table. I often try my hand in the cooking department – but mind you, not as a hobby cook who ventures into the home kitchen to tackle culinary talents in the mid-afternoon of a Sunday.

The upshot of a popular chef is that apart from gaining wealth and fame, their perks could include opportunities to bring out cookery books/DVDs or conduct personal cookery classes/workshops, etc.

The hostess of a TV cookery show once commented, ‘My Domestic chores? I am all behind like a cow’s tail. Where would I find time to cook when my daily schedule is tightly fitted around films lined up for shooting and other public appearances to be made? How do I keep up with it all day?’ The show is just a piece of cake for her. Owing to her profession, she is unfazed by the lights, camera and cables.

It is implied that she just needs to turn up in the TV Studio for the shooting of the Cookery episode, gets beautifully attired (in most cases chef’s uniform is avoided), decked with gold ornaments, hair let loose rather than tucked under a Chef’s cap or headscarf. The emphasis is on glamour.

Good cookery shows do not just happen. Unlike most of today’s presenters who try to put in 100% data of their own for each episode, some amateur celebrity presenters in “cooking partnership” with the studios just follow the script guidelines for the Cookery episode, researched and provided to them by the TV Studio writers for study and possible input. These writers often think visually. They push for the big goal: the show must be exciting and full of drama to hold the audience and entice potential sponsors.

At the studio, where the presenter is already well acquainted with the many cookware and other aids at hand, he/she just needs to make a mental run-through of the episode, make mental notes for the occasional change of pace if the script calls for it before the final shooting which would be suitably edited later. As the shoot progresses, it would likely trigger impulsive, spur-of-the-moment ideas in the presenter to suit the characterisation being projected. They needn’t be afraid to try something new. After all, it is said that amateurs built the ark. If you enjoy yourself, so will others. That’s the long and short of it.

Being cheerful and unflustered from the curtain-raiser down to the end of the presentation, they are programmed to come across as culinary specialists, inspired by a deep love of home life, and smitten with the nostalgia of home-cooked cuisine of their childhood. If there is a guest for the show, their pleasing disposition is highlighted through chats with him/her who, in most cases, would be another popular personality who himself gets a shot to showcase himself with a song or dance or other gimmickry – all part of the ingredients of the cookery show.

Currently, there are some truly amazing cookery programmes dominating the airwaves. To watch the shows of learned and talented chefs, including Michelin Star Chefs, Nutritionists, Hotel Management professionals, wellness experts, expressing valid ideas and tips for healthy and tasty food is always a pleasure and benefits us to learn and discover aspects of cookery, new recipes or smarten up the known ones.

In fact, we watch the German show “Lafer! Lichter! Lecker!” hosted by Chef Johann Lafer and Horst Lichter. At other times, we enjoy MasterChef Australia, a reputed show co-hosted by Chefs Gary Mehigan and George Calombaris, and food critic Matt Preston where the emphasis, besides good cooking, is on drama and competitiveness within a limited time.

Our intense travel has brought us in contact with many top chef de cuisines in different countries. They have ensured that our appetites are in safe hands. Their skill and enthusiasm in their respective specialties are quite amazing.

Some of them also possess that special gift of “blessed hand” known locally as “Kaipunyam”. Chef Stefan Trepp of Mandarin Oriental Hotel, Bangkok and Chef Joseph of Grand Hotel, Cochin are the owners of such brilliance. Chef Ken Murphy, Chef Nicolas Bourel, ……. it is impossible to name here all of them known to us. Of course, I do not leave out Carina’s skill in German cooking.

Traditional cuisine of different countries has grown through little change over the years. In Kerala, keeping in line with the massive promotion of tourism, there is a renaissance of traditional dishes. The set-up of the recipes and the vocabulary of cooking sessions remain almost unchanged down to that most commonly and frequently used word in cookery: “….a little bit of …….”

However, with the growing popular interest in good food, cooking is a process of evolution – subject to amalgamation of spices with different ingredients; mixing of flavours and culture like Chinese/Italian, Indian/Thai, etc.

Imagination is the highest kite that can fly. Like Chef Rasheed whose thirst for knowledge and willingness to experiment with new ideas had driven him forward, a dedicated chef knows that his/her profession also calls for a very imaginative level of creativity and do-ability.

During a dinner party we attended in Milan, the guests stayed longer than the proper time. The hostess, a French aristocrat known for her elegance and imagination where hospitality is concerned, was not at all disconcerted. She had a huge dish of Spaghetti Bolognese ready, specially prepared earlier envisaging such a circumstance. When everyone cheered her for her surprise dish, she happily let out her plans for her next party. “Now let me tell you about that other dish I am going to cook next time. What about Saltimbocca?” There you go! I was nailed. Everyone is entitled to hope. Until next time. Jo

Picture above: Rose of Melon with Capocollo, a speciality of Trattoria Ristorante Il Porcospino, at Piazza di Madonna degli Aldobrandini in Florence, Italy. Owned by our dear friends, Il Porcospino is worth visiting for its fine cuisine.

Notes:

Many thanks to friends Ms. Suparat Phumrattanaprapin, Ms. Clarissa Lo Cascio and Chef Rasheed Abdulkhader for their hands on support to illustrate this article with their pictures.

(©Joseph Sébastine/Manningtree Archive)

StarChoice 22: THE TAMARIND SEED

Jul16

THE TAMARIND SEED (1974)

While in Bangkok recently, I once hopped over to the enormous Saphan Khao Fruit Market, mainly to take some photographs of the Dragon Fruit (Gao Mung Gorn) and other exotic and unfamiliar fruits you will come across in Bangkok. Now Saphan Khao Market is a fruit lovers’ paradise where most fruit-lovers can come across their requirements. Having feasted on a delicious breakfast with cheeses, cold meats, small bowl of salads and an assortment of wheat breads, and a hassle-free taxi ride from our hotel in the infamous morning traffic of Bangkok, we were not in a hurry to leave this market. Amongst the huge crowd of customers on that day was a group of tourists from Singapore tasting and buying a fruit called “Makham wan” (Scientific name: Tamarindus indica), a sweeter variety of tamarind available in Thailand which is generally eaten fresh after peeling, while it can also be boiled in water to make a refreshing fruit drink. Native to tropical Africa and widely grown in India, the long, bean-like pods containing sweet and sour pulp of the tamarind fruit and shiny Spanish mahogany-coloured seeds is not alien to us as it forms part of the culinary usage in this part of the world just as in Latin American countries. Next to the Singaporeans savouring the tamarind fruit (Puli, in Malayalam), I could see a tall plastic container with holes around its lower rim, positioned by the drainage to the side of the stall, where customers could discard the tamarind seeds and pod shells and its strings. Those holes acted as lower outlets for the dirty water to flow out when the water tap above the container is occasionally opened to cleanse the contents in it. Considering the numerous nutritional and health benefits of these seeds and pods, they were eventually collected and transported elsewhere for processing. The seeds are also a popular snack amongst the rural population as an emergency appetizer. Due to its medicinal qualities, they are roasted, soaked and eaten whole to expel intestinal parasites or added with other ingredients to make substitute for coffee. I was told that the extract of the seeds is also used in eye drops for dry eyes while these seeds are also powdered and used as starch in the textile industry. At that moment, I was reminded of a curious legend told in the 1974 Blake Edwards’ film “The Tamarind Seed” in which the seeds play a pivotal role in the culmination of the love affair between the characters played by Julie Andrews and Omar “Cairo Fred” Sharif. As the legend of The Tamarind Seed goes: “A slave on Hayward’s plantation, St. Peter, accused of stealing a sheep, was hanged from a Tamarind tree. He protested his innocence, saying that the tree would vindicate him. Since then the Tamarind tree has born a seed in the shape of a man’s head.” Although we longed to see that film once again, our copy was in our library in India. I stored the thought away for fulfilment at a later date. That later date turned up only after I learned of the sad demise of its male star in the central role. Blake Edwards (born William Blake Crump), as we know was originally a writer and actor before he turned director of movies under the titles: Breakfast at Tiffany’s (1961); Days of Wine and Roses (1962); What Did You Do in the War, Daddy? (1966); 10 (1979), S.O.B. (1981); Victor Victoria (1982); The Pink Panther series; etc. He is also the director of Darling Lili and The Tamarind Seed, which was the second of seven films made with Julie Andrews (born Julia Elizabeth Wells) by Blake Edwards since his marriage to her in November, 1969. The first film, Darling Lili (1970) featured Andrews as a World War I spy against the English posing as a London music hall performer who turns a dance performance into a striptease. The film failed to generate audience interest at its release but the role of Lili Smith transformed Julie Andrews as sexy from the sweetened screen image she earned from the title role (her film debut) in Mary Poppins (1964, D: Robert Stevenson). The second film, The Tamarind Seed was based on the 1971 book by Evelyn Anthony, faithfully adopted for the screen by Blake Edwards, effecting modifications on the geographical details of the romantic storyline from Washington, D.C/New York to Paris/London and supplementing with scenes such as the action sequence at the London Heathrow Airport. The Tamarind Seed featured a contemporary love story with spy elements of the Cold War. Now in this review of The Tamarind Seed, we are talking here about a time when KGB, Lubyanka prison, Iron Curtain were constant reminders of dread. The attractive British widow of the movie, Judith Farrow (Julie Andrews) whose husband had died in a car crash, is on holiday in Barbados to find herself after failure of a six-month affair with a married British group-Captain Richard Paterson. The small hilly island of Barbados, shaped like a loin pork chop, with its large sugar cane plantations, elegant resorts, hotels, many miles of silky white beaches, and, of course, sun, has been the most favoured travel destination for sun-seekers for several centuries. Here, by sheer coincidence, Judith is strangely drawn to a tall, dark, ‘very kind, knowledgeable and generous man” called Feodor Sverdlov (Omar Sharif) staying in a neighbouring villa, here on vacation “to get away from people”. No sooner their friendship became known in official channels, their activities were closely monitored. What on earth is she doing with a Russian spy? From Judith, Feodor learned that she is a personal assistant to a man called Sam Neilson of the Home Office in London. Feodor let her know that he is employed as a military attaché at the Soviet embassy in Paris. During the time they have been seeing each other, they had developed simple, satisfying routines: two dinners, an early morning swim, a dinner at the Colony Club and sparkling conversations. While on a visit to the Bridgetown museum, they came across “The Legend of the Tamarind Seed” and a seed in the shape of a man’s head. Impressed by the legend, she wished she would find such a tamarind seed. Ever since they met, Feodor had been full of life, energy, and mischief and let her know of his desire for her. Although she found him affectionate and harmless, she was always thinking defensively. All the same, she told him about her failed affair with Captain Paterson, a mistake she admitted to Feodor later. Feodor too was not far behind in telling her about his unhappy marriage to a woman back home, who is a very good judge of everything and knows exactly what is right and what is not right. He didn’t find it a great mistake in letting her know that he did not feel anything for the socialist revolution anymore. The following day, as Judith wanted, they went looking for the tamarind tree at Hayward’s plantation. Later, en route to London, Judith’s flight was over the Atlantic Ocean when she found a tamarind seed, in the shape of a human head, in an envelope given to her by Feodor when he bid goodbye at the hotel. She was happy so now had her tamarind seed. In Paris, Judith was interrogated by Jack Loder (Anthony Quayle), the British Intelligence officer located at the Paris embassy, which Judith found irritating, but felt helpless. Her friendship with Feodor has put her in a cloud of suspicion and she is considered a security risk. Questions were raised at her. Was their meeting really accidental? Why did this man choose Judith out of the whole island? Was Feodor trying to recruit Judith as spy? The way Judith was, she would be a brilliant gift to them. Anyhow, Loder would take the issue in stride and directed her to inform him of any specific developments. Jack Loder had other worries, too. He worked in a world of political loyalty, betrayal, murder and professionalism. He had discovered that an unknown Soviet spy under the code name “Blue” existed within the British government. Arriving back in his Paris office, Feodor spoke of his friendship at Barbados with his Russian boss, General Golitsyn (Oscar Homolka). The General, who listened with perceptible interest, was led to believe that the woman in question has a very confidential job at the Home Office in London and could be very useful. Feodor also suggested that he could recruit Judith. In fact, Feodor secretly believed that this ploy would enable him to meet Judith again, the inspiration and object of his love, and he can continue with the affair blossomed at Barbados. In time Judith met up with Feodor for a dinner and let him know about Loder’s interrogation. Feodor advised her to “try to tell the truth as long as possible, that way when time has changed and you have to lie, there is a great chance that you will be believed.” Although in the beginning Judith was wary of starting a new relationship, things are different now. Later, based on warning from Judith, Feodor decided against returning to Russia but elected to seek political asylum in Canada with the help of Captain Paterson and Jack Loder. Feodor will not go empty handed to Canada. In exchange to set up home there with the usual guarantees, Feodor will be a very worthy acquisition to Britain. His offer to the British would be magnificent: the identity of the unknown British traitor “Blue”. For that prize, he knew Loder would plan everything for Feodor down to a “T”. Subsequently, Feodor stole an ultra-secret file from the Soviet embassy for the British intelligence – an action which would set off the bulls and bears of the good old days of the Cold War lashing out dangerous repercussions in the lives of Judith and Feodor. As the character of actor Donald Sutherland spoke in the 2003 version of the movie, The Italian Job: ‘There are two kinds of thieves in this world: the ones who steal to enrich their lives, and the ones who steal to define their lives.’ Well, Feodor’s reason is obvious. Produced by Ken Wales with music by John Barry, the American-Britsh romantic drama, rated PG, has an impressive line-up of crew: Ernest Walter (Editor – The Shoes of the Fisherman (1968)); Harry Pottle (Art Direction – You Only Live Twice (1967)); Maurice Binder (Main title designer – earlier James Bond movies); John Briggs (wardrobe supervisor – Isadora (1968)) and Academy Award-winning cameraman Freddie Young (Doctor Zhivago/Lawrence of Arabia). Young had worked in Barbados earlier for the 1957 film Island in the Sun (Dir: Robert Rossen) British-born Julie Andrews in the role of the British Home Office functionary has the role tailor-cut for her. Julie is always worth looking although in this movie she does not wholly delve beneath the surface of her character. Julie Andrews’ clothes in this film are by Christian Dior and co-ordinated by Emma Porteus. With his dark Egyptian features and smouldering eyes, Omar Sharif (born Michel Demetri Shalhoub) as the Russian spy lover displays a masterly flair in liveliness and chivalry, and, of course, very persisting with his wanting for Judith ever since he met her. Sharif was a very popular heart-throb during this period with a string of romances and a steady row of films prior to The Tamarind Seed: The Last Valley (Dir: James Clavell), The Horsemen (Dir: John Frankenheimer) and The Burglers (Le casse, Dir: Henri Verneuil). In 1973 when he appeared as Le capitaine Nemo in six episodes of the TV-Mini-Series L’île mystérieuse, he had purchased a huge mansion on the Spanish island of Lanzarote (in the Canary islands off the coast of West Africa), calling it Casa Omar Sharif. In May, 1973, The Tamarind Seed started initial filming at locations at Barbados’ west and east coasts before the unit shifted to London for further filming. Meanwhile, in early June, Omar Sharif won The Ladbroke World Master Bridge Championship, when he beat the former champion Latvia-born Boris Schapiro in London. Under Blake Edward’s intelligent and sophisticated direction, the film also features an impressive line-up of supporting cast: Anthony Quayle; Oscar Homolka (Final film); Irish actor Daniel O’Herlihy (Fergus Stephenson, the British minister in Paris); David Baron (Richard Paterson); Celia Bannerman (Rachel Paterson); Bryan Marshall (George MacLeod); live up to the roles of their characters. Also in the supporting role is English actress Sylvia Syms (Sylvia May Laura Syms OBE) as the unhappy diplomatic wife Margaret Stephenson with desire for unholy carnal pleasures and an energizing passion for dominance. Syms, who would act as Queen Elizabeth the Queen Mother in The Queen (2006, Dir: Stephen Frears), earned a BAFTA nomination for The Tamarind Seed. Other members of cast: Roger Dann (Colonel Moreau); Sharon Duce (Sandy Mitchell); George Mikell (Major Stukalov); Kate O’Mara (Anna Skriabina); Constantin de Goguel (Dimitri Memenov); Alexei Jawdokimov (Igor Kalinin); Janet Henfrey (Embassy Section Head); John Sullivan (1st KGB Agent); Terence Plummer (2nd KGB Agent); Leslie Crawford (3rd KGB Agent). The film is also known under the titles: La semilla del tamarindo (Spain); Il seme del tamarindo (Italy); A Semente de Tamarindo (Portugal); Die Frucht des Tropenbaumes (West Germany); Sementes de Tamarindo (Brazil). The Soundtracks are: a) “Play It Again” sung by Wilma Reading (uncredited) – Music (John Barry), Lyrics (Don Black) and b) “Man with a Monkey” Music (Sam Fonteyn). The Tamarind Seed was filmed through facilities of Samuelson Film Service Ltd, London. Besides locations at Eaton Square, Belgravia, I remember having read somewhere that more location shooting was facilitated at the London Zoo, at scriptwriter George Axelrod’s house in Mayfair district and at a Jazz Club. In Paris apart from Champs-Élysées, and other streets, locations included France-Amériques, Orly Airport, etc. The film never fully explores the attractions of Barbados which retains its Old World charm which is British. On a historical note, this is the place where George Washington brought his brother, Lawrence, in 1751 to recuperate from tuberculosis (now known as the George Washington House) – the only land outside North America Washington ever set foot. Apart from the scenic beauty of the sandy beaches and the horizon, people lazing under coconut palms, parts of cultivated countryside, and interior of the museum, hotels, etc, the heritage monuments and picturesque sights of the island are not shown – such as the bronze statue of Admiral Lord Nelson (erected on 22 March 1813) at Trafalgar Square (renamed National Heroes Square) in the picturesque capital city of Bridgetown, which is older than the Lord’s statue in London. With a good script, charming performances, haunting score, this is a lovely movie for those who love ingenious espionage thrillers and mature romance – a mellow way to end the day. Jo. Notes: 1.. The DVDs of the movies referred in this article are available with main dealers such as amazon.com, TCM Shop, etc.

2.. This illustrated article is meant for the promotion of this movie. Please refer to “About” of my webpage for more details.

3.. The book Judith is reading when she first met Feodor is a hardback edition of Kingsley Amis novel The Riverside Villas Murder, published in 1973 (read elsewhere that this dust jacket was designed by illustrator and children’s author Ian Beck.)

4.. Darling Lili gathered Academy Award nominations for Best Original or Adaptation Score and Best Original Song (Whistling Away the Dark – sung by Julie Andrews) for Henry Mancini (music) and Johnny Mercer (lyrics); and for Best Costume Design for Jack Bear and Donald Brooks.

5.. Evelyn Bridget Patricia Ward-Thomas (pseudonym: Evelyn Anthony, Anthony Evelyn, Eve Stephens) born on July 3, 1928, and convent educated, wrote ten successful romance/historical novels before turning to genres: Mystery/Crime/Suspense. She lives in Essex, England.

6.. Those of you who liked the novel “The Tamarind Seed” may like to check Evelyn Anthony’s “The Defector” for their similarities. Further books by Evelyn Anthony currently in Manningtree Archive: 7.. Sharif divorce his wife, Egyptian film and television actress and producer Faten Hamama in 1974, the year this movie was released (Faten Hamama died on January 17, 2015 at the same age Omar Sharif will join his former wife at the grave in less than six months later.)

8.. Julie Andrews is the second Julie to become Sharif’s heroine following Julie Christie of Doctor Zhivago. Julie Newmar was his co-star in Mackenna’s Gold.

9.. The movie’s links to month of July: Author Evelyn Anthony was born on July 3 (1928); Director Blake Edwards born on July 26 (1922); Omar Sharif died on July 10 (2015).

10.. This article is in memory of Omar Sharif – May his soul rest in peace.

(© Joseph Sebastine/Manningtree Archive)

Songkran: The Spirit of the Moment

Apr14

Thailand is in a festival cheer. Though rain was expected for sometime, as for now, the skies are clear above Bangkok. For the past few days, people were flocking to Don Mueang airport and to bus/metro terminal stations to head for their home provinces to celebrate the annual Songkran (The Water Festival) holidays.

I heard that under the “Leave your homes in police care” programme, many houses in Bangkok have reportedly registered with the police for protection while the tenants are away on holidays. Owing to the heavy traffic on major routes out of Bangkok, the road safety campaigns for the “seven days of danger” are popularised.

To prevent and reduce road accidents from drink driving, the provincial health officials nationwide are strictly enforcing an alcohol ban in designated areas during the 7-day period of the water festive season of Songkran which runs until Thursday.

Believed to have been derived from the Sankranti Hindu festival, the uniquely beautiful tradition of Songkran (from the Sanskrit word samkrānti) marks the Thai New Year’s Day.

Celebrated throughout the country, the occasion is a time for family re-unions and of bonding between family members, friends, etc.

It is an occasion to show reverence and appreciation to one’s parents and seek blessings from the elders. Young people pour fragrant water into the elders’ palms in a gesture of humility to ask for their blessings.

Traditionally, this is called the ‘Rod Nam Dum Hua’ ceremony which is performed on the first day of Songkran. Indeed, April 13^th officially set as the day of Songkran also marks the National Elderly Day.

The Songkran holidays signify the heritage and tradition of the people of Thailand. It marks the occasion for temple visits and annual house cleaning.

Apart from the ritual of pouring water on sacred Buddha statues and making food offerings at temples, some enterprising Shopping Malls have also set up conveniences for the bathing of Buddha statues which includes five bowls containing different coloured (representing prosperity in a variety of forms) floating flowers for visitors to pour over the sacred statues.

Our arrival here in Bangkok, the City of Angels, on April 4^th was timed to coincide with the busy days of the special exhibitions, shopping promotions, entertaining activities including carnival games, craft and cooking demonstrations, traditional performances, etc, whilst Bangkok geared up for the start of Songkran.

By April 12^th, many fairs in Bangkok were offering a variety of attractions for the visitors. There is a fair where one can pay respect to the Buddha tooth relic from Tibet while another offered the opportunity to see a replica of Phra Narai Balaji or Lord Venkateswara from India. Then there are activities such as pail-kicking competitions for elderly people or facilities for children to build traditional Sand Piles (sand chedis), in addition to parades, beauty pageants, decorated floats, oyster shelling competitions and general merriment. Children can take enjoyment in splashing water at painted jumbos housed at the Elephant Camp in Ayutthaya.

Water has a special meaning in Asia. It represents life, prosperity and, of course, a new beginning. It also symbolizes joy, tranquillity and coolness to hot summer days.

During this festival, groups of farangs (expatriates) and local people armed with water-guns and buckets splash/hurl water at pedestrians and onto moving traffic as a ‘gesture to give and request a blessing”. The water splashing fun also symbolizes the washing off all misfortunes of the past year and welcoming the New Year.

Many shops displayed water-guns of different colours and sizes to choose from. There are also places where barrels of water are sold or else, you can refill your water-gun from bottled undrinkable water on sale. Some shops sell beige coloured powder (Din sor pong) which is mixed with little water to smear on the faces and bodies.

Also on sale are waterproof Songkran pouches to protect the cellphone, etc from the hurling water. It’s all part of the festival fun. When the water hits you – do it the Thai way. Don’t miss out on the fun. Just smile and move on, probably into the sunlight to dry off.

A sure bet to get water-soaked in Bangkok is to be at the front courtyard of CentralWorld where a three-day event is held which includes a foam party.

Apart from popular Songkran venues at the Ratchaprasong area, Silom Road, the biggest and wildest celebration was at Khao San Road, Bangkok’s backpacker quarters.

Everywhere you are often greeted cheerfully with “sawatdi pi mai” (Happy New Year) as they try to drench you with water.

According to TAT (Tourism Authority of Thailand), the occasion is fun time and attracts foreign tourists to the Kingdom. It’s the only time of the year one can bathe Buddha statues for blessings, enjoy a variety of themed activities and hurl water at one another!

The water-guns were out on the streets by the afternoon of April 12^th. We took the first hit from some children near our hotel while returning after a delicious lunch at the “Lord Jim’s” Restaurant of Bangkok’s legendary Mandarin Oriental Bangkok Hotel, cooked under the supervision of one of the top Executive Chefs of Bangkok, Chef Stefan Trepp. More about this in another write-up.

Today April 13^th, following the Palm Sunday Mass at the Assumption Cathedral we had taken an extensive drive through the water-splashing streets of Bangkok. At the wheel of the car was Mr. Vichai, a former employee of Saudi Aramco and later of Mandarin Oriental Bangkok, whose ardent fervour to receive maximum water-hits on his four-wheel drive perfectly matched the exhilarating enthusiasm of the young and old Songkran revellers engaged in the celebrations on the streets.

I saw cheerful people everywhere – unified, smiling and cheerful. Some of them were dressed up in traditional costumes (Chud-Thai).

The unity and the strong national spirit of the Thais will remain the underlining strength of this country – a need to be preserved. Earlier in the evening of this New Year’s day, just before we reached our hotel, it had rained. It is said that a light, lovely rain is always a blessing and a good sign of prosperity.

To some, Thailand might just be a popular tourist destination. But to me, this country remains endearing not only for its charm and history but also for the many wonderful friends and memories I have gained since I first started visiting Thailand regularly (twice this year and counting) since 2002.

At this late hour when I write this in the Suite in our hotel, I could hear the muffled sounds of merriment from the streets down below. Songkran is a time for togetherness, for love, for food, for fun, for exchanging-gifts, and for long holidays – and at the heart of this festival lie the important values of Thai Society. Sawasdee, Jo

(© All photos except those credited to TAT (Tourism Authority of Thailand): Carina-Joseph Sebastine/Manningtree Archive)

Following two pictures – Courtesy: Bank Ake, Bangkok

An Affordable Gift …..

Mar17

Every girl deserves flowers. The first time I gave a flower to a sweet girl was at the age of 11. I was in the middle of school vacation and we were staying at my mother’s parental house in Fort Cochin. This Anglo-Indian girl, almost my age, is the sister of one of my friends.

She had shown great interest in me over the last one month when I saw her inadvertently at my friend’s house or when we hung out at the beach, though I didn’t have the nerve to utter a word other than smile back at her. I had spent hours imagining intimate conversations with her but when it actually happened, it was she who took the bull by the horn and spelled out that she liked me. El amor!!

A longing fulfilled is sweet to the soul. It brought me a touch of self-confidence charged with energy, enthusiasm – and more sensitivity. It also made me want to show her that she’s not just someone inconspicuous. Giving heeds to the whispers of my heart, I decided to give her a “special something”. But what could I give? The only thing that my student’s pocket could afford at that age was what the groundnuts (peanuts) seller sold by the beach.

It was on a Sunday evening when a friend suggested that he could help with the idea of flowers. Though only three years older than me, he appeared ingenious – a bit “learned” in such subjects. By the following Monday afternoon, my Mom was looking for a white rose that had suddenly gone missing from our garden. (If she remembers, that riddle will be cleared to her now with this post. Alright, Mom, my cell phone is switched on)

It is generally held that a red rose is a symbol of love – but the one available to me at that time was white. Later on I came to know that a white rose is nothing short of remarkable. A single white rose is a hopeful sign and means that the giver’s heart is innocent and hasn’t yet known love. That has to be true!

Well, the girl was over the moon when she received that “Oh, It’s-soooo-lovely” flower. It opened several buds of flowers of happiness in me, too. Then again, that teeny adoration fizzled out over time as we both moved on with our studies and lives. Even so, that white rose planted in me the first seeds of the significance of flowers.

Flowers will die, but the fragrance and memories they sometimes leave behind has a lasting quality. Jo

Pictures (from top)

1.. “Special Thanks” of Manningtree Archive to the “models” of our main title picture.

2.. On the premises of St Mary Abbots Parish Church, London

3.. At Blumenmarkt (Flower Market), Remigiusplatz, Bonn, Germany

4.. At Chatuchak Weekend Market, Bangkok, Thailand

5 & 6.. Floral display at Mandarin Oriental Hotel, Bangkok

7.. “Ring a Ring a Roses” by Myles Birket Foster (1825–1899) – Source: Bonhams / commons.wikimedia.org

8.. On Calle Floridablanca in San Lorenzo de El Escorial, near Madrid, Spain

KNOCK ON BANGKOK’S DOOR

Feb17

“I am in no way interested in immortality, But only in the taste of tea.”

– Lú Tung (790-835), Tang Dynasty poet

(Above: The first tea garden in Ootacamund (Udhagamandalam/Ooty), South India, was planted in 1863)

Everybody knows something about Tea. With its distinct flavour and aroma, it is arguably world’s best-loved refreshment. Tea had reached the West from China where it was consumed for more than four thousand years. Last December, just in time when the old year was wrapping up and launching into the Year of the Horse, dressed in the best British heritage and its colonial history, the fragrant cup of green gold finally came knocking on the door of Bangkok.

Harrods, the globally renowned British Department Store synonymous with quality, luxury and an array of merchandise and with a history that spans over 160 years, has opened their first “Harrods Tea Room” in Bangkok where the equilibrium of “coffee culture” is rapidly tilting to “tea culture” – an aspiring lifestyle.

A Thai newspaper recently wrote: “Coffee is Out; Tea is In” – a trend that is also catching up in large cities here in India where tea shops are common features in villages. As Carina, who favours coffee, recently quipped, “The moment ‘you’ shifted from Coffee to Tea back in 2008, I knew this is bound to happen!”

Reportedly a project between Harrods and the CEO of LME Co., Ltd (distributor of ready-to-wear fashion brands) in partnership with Thai-MC (Mitsubishi Corporation Japan), Harrods Tea Room is located at Siam Paragon, a trendy luxury shopping mall in the centre of Bangkok.

There, in Harrods traditional ambiance, we can enjoy not only tea, clipped from plantations in Sri Lanka (earlier Ceylon), India and Kenya (all former British colonies), but a variety of British delicacies.

Harrods is no stranger to trade in tea. Indeed, the humble beginnings of Harrods is linked to tea since Charles Henry Harrod (1799–1885) moved to Knightsbridge, London in 1849 as a small tea merchant– at a time when tea could be afforded only by the wealthy due to its high price.

Being one of the English tea traders was advantageous since they had unrivalled access to tea from India and Ceylon due to the involvement of the British East India Company. Tea was also sold as medicine to cure cold, fever, giddiness, headache, stomach-ache, pain in the joints, cleansing the kidneys, for clear eye-sight, to strengthen the memory, to prevent sleepiness, etc.

Harrods Tea Room has a rather conspicuous statement of no pretences to anything but luxury. You could feel a palpable air of optimism as you walk into it. In addition to the tables set outdoors, the main split-level dining area of about 280 Square metres offers a seating capacity of approximately 80 plus guests.

Brightly lit, the whole area has the colour-scheme of Harrods green and cream. Clean and convivial, the high ceiling, marble floor, ceiling-to-floor windows, furniture and interior decor characterise a classical British elegant theme, even though some extra unique elements have been added to bring newness.

Each dining table is set in definite Harrods style with their insignia inscribed on the tableware.

All of these are calibrated to inspire an authentic Harrods look and feel that would ensure that the clients feel they are at Harrods Knightsbridge Store in London.

In spite of the present political adversity, Thailand has retained its position as a giant amongst tourist destinations where echo-tourism is encouraged in the right manner. Getting into figures, the revenue from tourist visitation adds up to more than 10 percent of its gross domestic product.

Located at the centre of Asia, the first European presence in Ayutthaya/Siam came with the arrival of Portuguese in 1511, followed by the Dutch (1605), the British (1612), the Danes (1621) and the French (1662).

To this day, Thailand remains a place so welcoming to outsiders. As fond as we are of this lovely country, there are many in romance with Thailand’s culture, traditions, warm weather, interesting sights and places, towns and villages, flora and fauna, stunning beaches and islands, affordable cost of living, business opportunities, good eateries, dynamic nightlife, and most importantly, the pace of life and charm of the people, which entice many to seek a fresh start there.

The Tea Room emphasises the four core elements in equal balance: the cuisine, the wine, the service, and the total ambience.

The few times we had been to this Harrods Tea Room, we had enjoyed delicious dishes (Harrods Heritage hand-wrapped Beef Wellington, Roast Beef with Yorkshire pudding, etc.) personally prepared and impressively set up for both visual and consumption perspectives by Chef Nicolas Bourel. People eat with their eyes first. Bon appetit.

Good cooking starts with the best ingredients. When the heat is on in Harrods’ new kitchen, a succession of British gourmet favourites like Bangers and Mash, Blue Water River Prawn Thermidor, Homemade Shepherd’s Pie, Truffle-poached eggs Benedict with Scottish Smoked Salmon, Fish & Chips (reputed to be the traditional meal of England and the first English take-home dish), Spicy Crab Cakes, Salads, etc., and for the Continental spin, Quiche Lorraine, pasta and risotto, are cooked.

Besides the choice of wine and traditional appetizers, the bold and beautiful Menu offers an extensive range of food which also forms part of their Take-away service.

The quintessential British Afternoon Tea, a staple in British culture, is regarded as a Pick-me-up. It offers a choice of premium teas from Harrods tea gardens; gourmet coffees with a cloud of milk and chic café sweets and pastries. We were served special treats of freshly cut finger sandwiches, home-Baked English scones and fine tea pastries.

Open for all-day dining on every day, swift, efficient and genuinely friendly members of staff greet each customer with much enthusiasm – and most importantly, with smile, the Thai national charm and reality.

Professionally trained and neatly attired in crisp black and white with ‘Boater’ (hat), they display ‘timeless, sophisticated elegance”, not flamboyance. The energy and grace of these floor attendants is complemented by the optimism and enthusiasm of Ms. Rapeeporn Onsuratoom, the Tea Room Manager.

Good staff is the backbone of any successful restaurant and it is amazing what you can achieve if you do not care who gets the credit.

Closer to the Tea Room is Harrods Boutique displaying a variety of their souvenirs such as bags, cute bears, soft toys, hampers, cookies, chocolates, coffees, teas, etc. Large size dressed teddy bears adorned the Harrods-wing at strategic locations.

Food is a vast bridge across cultures. Think for a moment about fine dining in Bangkok. It is a world-class city where you can find trendy restaurants with Michelin-starred chefs to street eateries, teeming with diners at any given time of the day.

According to an expatriate Chef, “Bangkok is now the food centre of Southeast Asia.” Bangkok Thais are aware of their cosmopolitan city’s delightful array of eateries offering culinary options of various countries.

Speciality restaurants, Coffee houses, Irish pubs, Bistros, Bars abound in the contemporary food culture.

The globalisation has increased the number of entrants into the domestic market, exerting a strong influence on expectations and options of the customers. They know which eateries hold their faith by keeping the same standards, quality and consistency.

They are aware of the various global brands, including KFC, McDonald’s, Mister Donut, Burger King, Pizza Hut, Auntie Anne’s, Swensen’s, etc – they are all there and more are entering the increasingly competitive environment of Thai foodie market.

Like Donq Bakery, the 100-plus year old bakery chain of Japan that opened its first branch in Bangkok at Central World Plaza and the Japanese Restaurant “Tenya” (Tempura Tendon Tenya), more foreign foodservice outlets are establishing their brand-name franchise options.

No wonder, plans are in progress to open further Harrods outlets there. Complementing these outlets would be Harrods’ Café in Suria KLCC, Kuala Lumpur (Malaysia) and “Harrods: The Plantation Rooms” in Ginza Mitsukoshi, Tokyo (Japan).

The constant queue of clienteles which includes many farangs (Westerners) waiting to savour the Harrods experience affords a clear-eyed perspective about the success of this flagship Tea Room on the Ground Floor (G32) of Siam Paragon.

It also validates the fact that the City of Angels is an ideal choice for Harrods’ winner business plan to create value and gain competitive advantage in the global market.

Then again, with all those food lovers coming in, expect the room to erupt into frenzied activity.

Nothing can substitute experience. When you think of the personalities and principles behind this restaurant, none is short of expectation for a little taste of good living that could possibly become part of all the good times that deserve to be remembered. Enjoy every day. Jo.