Events Highlights | Serendipity Arts Festival Goa 2016

Food & Beverages Workshop | Memory Recipe: A Fusion of Food & Performance by Aruna Ganesh Ram

webdesk — Thu, 15 Dec 2016 14:34:13 +0000

Duration: 10-12 minutes

Course: Sensory Exploration of Food Memories

The experience aims at building an appetite for the audience. An appetite for food and an appetite for memory.

The chef speaks in verse and in poetry, inviting the audience to go back in time, to find themselves with food and conversations. The chef talks to the audience and tells them stories about cooking, its processes and the fine aspects that make food really good.

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Blindfold Photography Workshop

webdesk — Wed, 14 Dec 2016 11:00:03 +0000

SENSE it then CLICK it !! In a world of 150 selfies a day, this is a unique photography workshop where you will be clicking a picture…but without seeing it. An array of objects will be given and based on the sensory experience one will click the images.
These will be two workshops for the physically disabled and special needs children.
For: College students & young adults.

Entry: Based on Registration (online or OTSE) 1 session
No. of participants: 20 max (18+)
Time: 60 – 90 min + 15 min post session discussion
Things needed: Camera (phone, SLR, DSLR)

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Heart of Drums : Tribal, Drums and Electronica

webdesk — Tue, 13 Dec 2016 06:01:26 +0000

Performers:
Sidi Goma Tribe (Drums & Dancers)
Taufiq Qureshi (Djembe/Percussion)
Sridar Parthasarathy (Mridangam/Kanjira/Darbuka )
Giridhar Udupa (Ghatam)
Anirudh Sankaran (Chenda / Idakka )
Ranjit Barot (Drumset / Zendrum/Electronica)

Having inherited a unique blend of African tribal ethnicity with Sufi mysticism, the Sidi Goma drummers and dancers are joined on stage by path-breaking maestros of percussion in India, each featuring various classical drum traditions. Together this large percussion and dance ensemble will present an entirely new and mesmerizing sound, supported by modern musical arrangements and electronica.
Concept and performance
Ranjit has conceptualized this performance as a meeting of the Ancient with the Now.

Drums were the first form of communication we had. It is a primal language, as old as the heartbeat. Every ritual, every festival and major social gathering featured drums and rhythmic expression. Coupled with dance, this was a joyous union of two intertwined disciplines, one feeding off the other, fuelling each other, rising to a fever pitch and then dynamically dropping to a murmur—but never losing intensity. Drumming it self is a dance of sorts. Mimicking its sibling, it provides a syncopated bed of rhythm to which the joy of movement can be choreographed. The production has been designed to celebrate this spirit that essentially moves through every living being.

The Sidi Goma community is at the very heart of this musical and rhythmic construct. A little known tribe from Western Gujarat who trace their genealogy and unique cultural traditions directly to Africa, they arrived on our shores eight centuries ago. They are a rare gem in the myriad array of folk art forms in our great country and bring together a unique blend of ancient African ethnicity with Sufi mysticism and musical influences. Theirs is a celebration of Earth and Spirit, through dance and drums.

This segues into a large, mesmerizing percussion ensemble in which Ranjit has gathered some of the best and the brightest of India’s drummers and percussionists. isThe modern musical arrangements and electronica, will be a foil to the tribal tradition of the Sidis and the intricate rhythmic patterns of the ethnic drum masters. Featuring konnakol and Vedic chants to draw in the hearts as well as minds of the audience, this performance will pay high tribute to the humble drum.

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Food & Beverages Workshop | Bringing the hills to the coast

webdesk — Mon, 12 Dec 2016 05:21:20 +0000

Day 1 (16 Dec): Doh Thad Sdieh (Wood smoked Pork Saute) and Jamyrdoh Khleh (Chameleon plant/Fish mint Chutney)
Khasi hills are known for producing some of the best smoked pork available in the country. The meat is smoked in long cuts in households over the wood fired stove where it gets dehydrated and preserved the natural way, soaking up the woody smokey flavours.
Chameleon plant/Fish mint grows in the northeastern parts of the country where the soil is wet and moist and there’s partial or full sunlight available. The roots and the leaves are used in salads, chutneys and in some instances curries. We’ll we preparing a traditional Khasi Chutney using the tender roots of this plant.
Day 2 (17 Dec): Soh baingon dieng ( Roasted Tree Tomato/Tamarillo salad) and Dohneiiong (Fresh Pork slow cooked with black sesame)
Tree tomatoes/Tamarillos are egg shaped fruits found in the northeastern hills in India. This fruit is also grown in the Andes, Nepal and Bhutan. We’re going to prepare a chutney with roasted Tamarillos.
Dohneiiong is one of our most popular recipes. A favorite at local Jadoh stalls (Dhaba style small roadside eateries) as well, the recipe uses no spices and derives it’s subtle flavour from the pairing of Pork with sesame.
Day 3 (18 Dec): Kumaoni Bhang Chutney (Hemp seeds Chutney), Pashor Kait Khleh ( Banana Flower Chutney made with Perilla seeds) and Kumaoni Churkani (Tangy Black beans/Horsegram curry)
Kumaoni cuisine uses Hemp seeds in a lot of recipes, the seeds are roasted and used in Chutneys and also ground and used for thickening curries. We’ll be preparing a Chutney with Hemp seeds, beans, mint and a host of other ingredients.
Perilla is a herb from the mint family and the seeds are used for making Dips and Chutneys. We’ll be preparing a Khasi Banana Flower Chutney using Perilla seeds.
Churdkaani is a kumaoni version of tangy lentil curry eaten with rice. The Churdkaani is traditionally prepared with Bhatt (Black Beans) or Gahad (Horsegram) and is a local favourite during winters.
Day 4 (19 Dec): Assamese Style Ou Tenga (Elephant Apple) Chutney with Pas Phoṛôn, Kumaoni Daal with Jumboo and Alu Gutka
Assamese cuisine uses a variety of wild tangy fuits and one of them is Elephant apple. We’ll be preparing a sweet and sour Chutney using assamese Five spice blend/Pas Phoṛôn and Elephant Apples.
Jumboo is an alpine herb that grows only in higher altitude himalayas (>2500-3000 m), this chive like herb is dried and used extensively in Kumaoni cuisine. We’ll be preparing a simple kumaoni daal tempered with Jumboo and ghee and Alu gutka – potatoes sauted in Mustard oil with Jumboo.

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Young Stars | Project by Colin D’Cruz

webdesk — Sun, 11 Dec 2016 07:10:22 +0000

Goa has some amazing budding talent that needs a platform like this. Some of the most talented youngsters will get the opportunity to take the stage with a professional backing band for the first time.

Performers:
1. Aman Singh – tabla/vocals
2. Noah Fernandez – violin
3. Nathan Fernandez – keyboards
4. Sylvia, Shanice an Sherize Monteiro – vocal harmony
5. Fleur Dias – vocals
6. Avina Furtado – saxophone
7. Sanger Serrao – saxophione
8. Mesha Philippine – vocals
9. Minelli Pinto – vocals
10. Rohan Singhali – harp

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Young Stars | Project by Colin D’Cruz

webdesk — Sun, 11 Dec 2016 07:07:39 +0000

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Jazz Junction | Project by Colin D’Cruz

webdesk — Sun, 11 Dec 2016 06:46:22 +0000

Over the last twelve years the band featured some phenomenal visiting talent from America, Germany, Canada, England, France and Italy to name just a few of the countries. The band’s line up for the Serendipity Arts festival will include Marina Xavier from Singapore on vocals, Oleg Kasper from Russia on saxophone, Jason Quadros on keyboards, Colin D’Cruz on bass and Clifford Siqueira on drums all established jazz musicians from Goa. Marina is known for her spectacular stage presence and rapport with the audience.

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Latin Connection – A musical evening in collaboration with Colin D’Cruz

webdesk — Thu, 08 Dec 2016 04:48:31 +0000

The band’s repertoire includes popular Portuguese and Konkani songs that are set to Indian classical dance forms besides the regular Goan folk dances. The four dancer are featured on three of the 10 songs that are performed and adds a whole new dimension to the band’s performance.

Performers:
Singers
Veeam Braganza
Verphina Dias
Queenie Fernandes
Seby Fernandes
Zezinho Fernandes

Musicians
Chrisanne Mendes – violin
Zezinho Fernandes – guitar
Allan Moraes – percussion
Jason Quadros – keyboards
Colin D’Cruz – bass
Clifford Siqueira – drums

Dancers
Sushmita Pednekar
Gaargi Bhat
Vinay Desai
Seby Gauncar

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Food & Beverages Workshop | The Art of Fine Indian Wine… From the Grape to the Glass… by Craig Wedge

webdesk — Wed, 07 Dec 2016 11:40:28 +0000

Course: Fratelli Serendipity Wine Tutorial Program
Capacity: 30 registrations

Profile
The program has the potential to showcase several different aspects of wine and the exchange of wine knowledge. Hence the broad program title. This also allows for potential changing of content based on market platform.

“A Sangiovese Trail” The initial concepts will be the showcasing of Sangiovese as a grape variety and its travel from Italy to the Sholapur district of Maharashtra. As this is the feather in the Fratelli cap, it is important to showcase the diversity of this grape variety from an Indian perspective.

“A marriage of food and wine…throw out the rule book”.. is a novel way to showcase the effects of food on wine. Whilst there are guide lines to what food works with what wine, this aspect showcases 4 very common food items and there effect on the wine in your mouth..

What’s in your glass.. swirl, sniff, taste. A varietal journey. This will be a basic tasting platform around the key varietals of Fratelli wines, denuding the science and focusing more on the enjoyment of what’s in the glass..

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Food & Beverages Workshop | Mixology by Bar-Back Collective

webdesk — Wed, 07 Dec 2016 11:35:54 +0000

Course: The Know and How of Infusions
Capacity: 30 registrations
Course Outline:

Shrubs
Infusion
Rapid Infusion

Profile
The Know and How of Infusions
We start with giving out a basic of mixology, different styles and trends with a small brief on how infusion is an integral part of any cocktail menu around. (Minutes 1-10)
We would be creating 3 drinks by 3 different methods of infusions using the same ingredient ‘coffee’ to showcase how methodology changes the final product.

a) Shrubs – Shrub refers to a cocktail or soft beverage that was popular during the Colonial era. Made by mixing a vinegared syrup with spirits, water, or carbonated water. We brief on how to make a shrub and teach our signature “Shrub and Tonic” drink which can be created in both alcoholic and non alcoholic variations. (Minutes 11-30)

b) Infusion – We would showcase a cocktail made by a coffee infused base spirit. This section would also cover how concocting of liquers is done. On how Steeping and extraction of flavors in different spirits is done differently. (Minutes 31-45)

c) Rapid Infusion – Our final drink would be created by using a siphon (vacuum) infused coffee spirit. This would cover on what ingredients need to be rapid infused and why, when is this method of infusion used. This section would also cover a brief on ‘Fat Infusion’ and its usage. (Minutes 45-55)

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