IN all of India’s metros, Delhi still maintains its culinary reputation. So it ison a pleasant afternoon at the Italian joint, Ego at New Friends Colony, that I am to meetmy multifaceted inspiration, Shovana Narayan. Disciple of Pt Birju Maharaj, Sadhna Boseand Shri Kundanlal, Shovana imbibes the Jaipur gharana of Kathak. As my car gives way justbefore this lunch appointment, I’m five minutes late and as I enter Ego, there shesits, resembling a miniature Mughal painting. Shovana orders a Blue Lagoon for drinks while I opt for the Cosmopolitan. Ego had essentially started off as a Pub Club but soon the excise eagles pointed out that there couldn’t be a sipping joint without food. So food it was, and then a DJ and a littledancing and soon Ego was a hit.
Drinks ordered, we at once break into discussion on our respective projects. Shovanatells me about Amrapali, which she’s going to stage shortly. She also talksabout the immense research needed on the dress and dance steps of the Nagarvadhu ofVaishali. She has also started to choreograph the many faces of Shiva in dance form.We move on to the delectable starters—a light tomato and mozzarella salad, anotherrare salad made with walnuts and grapefruit called Pomella Salad, a plate of stuffedbutton mushrooms and of course the Cocktail B’bque Chicken.
As Shovana knows, my name—Mahima Casewa—is associated with ghazal or bhajan;and here I am, talking to her of my project, Azaadi se Azaadi tak: Mausiqui ka Safar, which was held at the India Habitat Centre on March 24. By this time, the waiter’s asking us for our main course. As per the chef’s recommendation, we share a pasta. The penne section at Ego is outstanding; all the same, Shovana orders a chicken steak, with barbecue pepper sauce while I order a thin-crust Neptune Pizza, exclusive to Ego.
It’s 3 pm. Although conversing with Shovana is invigorating, we must bring thisrelaxed afternoon to an end. However complex the future may be, I know of one thing: finda purpose and the means will follow.
