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His master's voice
A musicians' musician, Bade Ghulam Ali Khansaheb opened the eyes of contemporary musicians to the value of emotion in music. His disciple, Pundit Jagdish Prasad, gave the audience of Bangalore a taste of the master's legacy, reports DEEPA GANESH.
Personality
Common man, uncommon auteur
Fans remember him as the awkward, sweet young man who finally wins his love. But today, Amol Palekar wants to make his mark as a director who strives to be different.
Issues
Not to be sniffed at
The most unlikely of things can trigger an allergy. Even things like milk and tomatoes that one believed were good for the system.
Cinema
The best shot of world cinema
Suchtra Film Society put together over 60 films for a festival that is concluding today.
Music
Grammy gems
THE GRAMMY awards, considered the pinnacle of recognition in the popular music scene, felicitate the best popular music talent year after year. At the 45th Annual Grammy Awards (2003) function, the major chunk was taken by Norah Jones ...

New beats
A TEAM of seven young instrumentalists founded Layatharanga in 1997. The members, trained in Carnatic music, ventured into a fusion of Carnatic, Western, and folk music. The group has brought out two fusion albums, Punarnava and ...
Sport
It's not just cricket
From the days of absorbing radio commentaries to live telecasts to the era of glamour cricket full of cola ads and Mandira Bedis, the game of cricket has come a long way. As we are closing in on the World Cup finals, one wonders if it is the same gam e we played on the streets as children.
Cricket paints the City blue
Everyone is rooting for the Indian team and wearing its colours. Our obsession has ground the City to a halt.
Mike bowls him over
Former Karnataka Test speedster Venkatesh Prasad has crossed over to the television commentary team to start an Extraa Innings on Sony Max channel.
Eating Out
Wah kahwa!
Many exotic spices and vegetables, some of foreign origin, go into the making of the traditional Kashmiri meal of several courses. What's more, it is cooked on wood fire to give the food an authentic flavour. But if even the thought of such labour ma kes you sweat, head for the Kashmiri food festival at the Taj West End.
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