"We highlight the digital work on the cloth with dardoji and aari, and then make different traditional products out of it," explains Khurshid. From quotidian vessels like bhadak for drinking water, maati for churning buttermilk to paatar for kneading dough, the craft work took more than a week to breath into life. They are oblivious to these real-life things made of all-natural objects.

The three-day show was touted to be reflective of the country’s conventional diversity and contemporary lifestyle. It is a traditional practice to make hand-moulded pottery and botanical mix, through which it is polished to give it black gleam," explains 33-year-old Longpi artist Angai Sharon from Manipur. Comprising five craft practices that draw from traditional authentic roots, ambitious artists from around the country participated at the event under the Power to Karigar initiative. "There is a lot of art hidden in small towns and states of India, but we don’t pay much attention. "People living in metropolitan cities need to learn how to use these pieces..   In stark contrast to the black Longpi pottery, there was a showcase of Kutch pottery, which uses serene white clay with delicate hand painting dating back to the Indus Valley Civilization. When asked if digital paint is causing losses for the weavers, he nods in positive.Working with the traditional eri silk is a source of cotton ribbon wholesale employment and empowerment to many local women like Zuthiu and Chilo in Nagaland.

The recently concluded art and craft show in Mumbai brought five craft practices that draw traditional authentic roots yet speak to contemporary sensibilities. Showcasing India’s unique cultural heritage, the recently concluded second edition of the AD Design Show (ADDS) had artists showcasing traditional art forms that have remained contemporary. This is not common everywhere.At the exhibit, one can also see weavers with stunning gold and silver brocades of gyaser silk from Varanasi, which was earlier used to make traditional Tibetan robes. They need revival because traditional weavers like us can’t do anything else, and this is our source of survival. As no craft is complete without embroidery, two artists Khurshid Alam and Naseeruddin Alam from Delhi were busy making a chair cover with dardoji and aari work. There is a lot of dependency on these items in villages," explains Zaynab, who travelled all the way from Kutch to participate at the expo. The inky black pottery is known to have its roots in the Manipuri village of Longpi Hampai."It’s nice to showcase our traditional artwork.As you make your way to the sea-facing National Sports Complex of India’s Dome in Worli, you may have seen the area decorated with an array of art and craftwork, as well as fashion and interior stores. "

It is truly a threat, but there are buyers who only want to buy original stuff and that’s how karigars survive," he shares, adding that it takes more than 15 days to finish one piece of cloth. It is good to come to Mumbai not only to showcase our work but to learn from other artisans as well," says 34-year-old Chilo, who was busy making a shawl on her wooden frame with eri silk. "We make regular utensils as well as antique pieces, but there is very less awareness among people about this art form," rues the artist.

Add in plums, dates, raisins, carrots and currants to this in a folding motion.Meanwhile, in a bowl, beat hard sauce ingredients until smooth and creamy.Garnish with chocolate flakes or honey and walnut /any kind of fresh berries on top and served chilled.Cream butter and brown sugar in a large bowl until it becomes light and fluffy.In the Christmas Pranzo brunch by Hyatt Regency Chennai there has been a fine festive spread throughout December. Store your pudding in a cool, dry place until required - you can lace it with a few tablespoons of dark rum or orange juice once in a while.Stand the bowl on an upturned saucer in a saucepan and half fill with boiling water.

Executive chef Vikram Ganpule, executive Sous chef Gourab Pattanayak and sous chef Senthil Kumar designed the trendy Christmas menu with roasted turkey, roasted quail and BBQ pork ribs. If you want to have an adventurous turkey safari, you will get a choice of wine and main course. Then cover with fresh greaseproof paper and cloth.Then store in refrigerator. So it won get burned.Heat the oil in a pan, add chopped onion and sauté it.Bake it in oven at 170 c for 15mtsRemove from the oven and cut and serve hot with sabayin sauce.As chef Rahul Bhale and team prepare to present a sumptuous array of Christmas dishes, share recipes from  the authentic kitchen. Leave to cool in the pan.Plum Puddingingredients:Butter (softened) 1/2 cupPacked brown sugar 3/4 cupLarge eggs 3nosDry bread crumbs 3/4 cupAll-purpose flour 1/2 cupGrated orange zest 1 tbspGround cinnamon 1 tspBaking soda 1/2 tspGround nutmeg 1/2 tspSalt 1/4 tspGround cloves 1/4 tspPlums, drained, pitted and chopped 2 cans (15 ounces each)Chopped dates 1-3/4 cupsGolden raisins 1 cupShredded carrots 1 cupDried currants 1/2 cupFor Hard Sauce:Butter (softened) 1/2 cupConfectioners sugar 3 cupsDark rum or orange  juice 1/4 cupmethodGrease the insides of an 8 cup pudding mould or an ovenproof bowl.Once baked .Christmas and turkey share an inseparable bonding with each other and no meal is complete without it at festival time. Beat well after each addition. Unmould pudding onto a serving plate with sauce. Cover tightly and steam for 8 hours, topping up the water as necessary.Baked yoghurtingredients:Hung curd     200gmFresh cream    200gmCondensed milk     200gmmethodMix all ingredients togetherPour the mixture in a bowlBake an oven at 170c for 12 minutesWhile baking keep the double boiler.

Then add shredded spinach and sauté well. The chefs team shared a couple of recipes with DC for this special festive occasion.. Gradually add cotton tape Ribbon for sale this to the creamed mixture.Remove the pudding from the pan and discard the cloth or foil and paper. In another bowl, mix bread crumbs, flour, orange zest, cinnamon, baking soda, nutmeg, salt and cloves. The master chefs at Novotel Chennai Sipcot are still hard at work designing a wide range of choice with delicious carved turkey stuffed with cranberry sauce.Transfer this mixture to the pudding mould of your choice and secure it tightly with aluminium foil.