pink rickshaw

meet: tiya sircar

"Whad'ya do? Mug K-Fed?"-Samantha to Mike O'Donnell in 17 Again

Heartthrob Zac Efron is not the only one who is feeling the magic of being 17 Again. So is actress Tiya Sircar. She stars alongside Efron, Michelle Trachtenberg and Matthew Perry in the teen comedy that was number one at the box office this past weekend. You may also recognize the University of Texas grad from her appearances in the hit television shows Greek and Hannah Montana just to name a few. Tiya took a break from the excitement of her film's premiere to chat with Pink Rickshaw about 17 Again, her upcoming projects and being a South Asian actress in Hollywood.

PR: What was your experience like working on 17 Again? Tell us about your role.
TS: I had an absolutely fantastic time working on 17 Again. Being in the presence of such talented comedic actors (hello, Matthew Perry, Tom Lennon, Leslie Mann and Melora Hardin!) was an incredible learning experience for me. Plus the fact that all of us "kids" in the movie-- Zac, Sterling, Hunter, Melissa, Katerina, etc.-- got along wonderfully and ended up becoming great friends was just icing on the cake.
As far as my character goes, I play "Samantha", the head of our high school clique which we refer to as "The Wonderbras". I guess you could say we're similar to "The Plastics" from Mean Girls but maybe just a little less mean and a little more, well, boy-crazy. I play Maggie's (Trachtenberg) best friend who has a crush on the new kid in school (Efron). But since the "new kid" is actually Maggie's dad (Perry), hijinks ensue. I'm trying my hardest to get him to be interested in me while he's desperately trying to keep me at bay!

 PR: Zac Efron, Michelle Trachtenberg, Matthew Perry..those are some huge names. What was it like working with such well-known actors? Did it ever feel surreal?
TS: It did feel surreal at first. I'm a HUGE fan of Friends so when we had our initial table read, I could hardly believe that I was sitting mere feet from Chandler Bing. I thought I was going to have a heart attack! Luckily, they were all so nice and down-to-earth that my nervousness didn't last long. 

PR: Unfortunately, it is still rare to see actresses of South Asian descent in big Hollywood projects. It seems like you’re one of the handful leading the way. Are you finding it easier to get roles in mainstream films/television?
TS: That's an interesting question. I have had a rather unique path thus far in that I have very rarely played a character who is specifically of South Asian descent. Most of the roles I play are ethnically ambiguous. Do I find it easier to get roles now? Not necessarily. I keep hearing about this Slumdog Millionaire bump so we'll see if that actually makes a difference in how many roles are written with South Asians in mind. Fingers crossed!

PR: What are some of the challenges or benefits of your background?
TS: Challenges present themselves when a character in a film or tv show has a family that also has to be cast. Meaning, casting me in a role is one thing. But things become much trickier when my character has a mom, a dad, a brother and a grandfather. I think studios are more reluctant to go with an "ethnic" actor when there are family members involved. I think they feel that it changes the tone of the story whereas one singular ethnic talent may just add a little flavor to the mix.

PR: Do you find that there are more roles for your male counterparts?
TS: I'm not sure about that one. I'd like to think things are pretty balanced but we'll see what happens as hopefully more South Asian characters crop up in mainstream media.

Tiya will next be seen in Just Peck, an independent comedy which also stars Marcia Cross and Camryn Manheim. It was recently announced the film will premiere next month at the Cannes Film Festival.

PR: Your upcoming projects sound so exciting. Tell us more...
TS: I've never been to Cannes before so this will be a whole new experience for me-- I can't wait! Also, I just got done filming a movie called The Lost Medallion in Thailand which will probably be out next year. It's an action/adventure movie, similar to a young Indiana Jones. I'm definitely looking forward to that one being released in theaters soon.

PR: You have had a steady stream of work since going to LA. What advice do you have for other young people who are interested in pursuing an acting career?
TS: Giving advice is tricky since everyone has a different path once they get here. I would definitely say to be prepared before moving to LA. And that preparation includes the following: take acting classes and participate in as much theater (and television and film, if possible) as you can to learn the craft and hone your skills. Secondly, be realistic about your goals. There are some people who give themselves a time limit for how long they'll allow themselves to "make it big". But to me, they're assigning an arbitrary time limit to success. If acting professionally is really something you want to do, stick to it. It's the only way you'll get to where you want to be. Lastly, be absolutely sure this is what you want to do in life. The life of an actor in Hollywood is a difficult one. Knowing with full confidence that this is what you are meant to do makes that path more bearable. I know that no other profession on earth would be as fulfilling to me as acting so I feel very lucky that my path has brought me to where I am now.

17 Again is currently playing in theaters nationwide.

 

 

image source: 17 Again still, New Line cinema (aceshowbiz.com), Other images courtesy of Tiya Sircar

-SD

meet: compliments to the shef

"I am a Mistress of Spices...the spices are my love. I know their origins, and what their colors signify, and their smells. I can call each by the true-name it was given at the first, when earth split like skin and offered it up to the sky. Their heat runs in my blood. From amchur to zafran, they bow to my command." -The Mistress of Spices

Adjectives that come to mind when I think of eating Indian cuisine: delicious, savory and scrumptious. Adjectives that come to mind when I think of making Indian cuisine: time-consuming, difficult and terrifying. In other words, as the Indian cooking blog Quick Indian Cooking put it, like many kitchen novices, I would rather eat my shoe than think about making a samosa from scratch. Sigh, what's a girl to do? Many people enjoy Indian dishes yet so few people attempt to cook them due to the time, patience and intricate techniques involved. Enter a shef. Shefaly Ravula, that is.
Shefaly has been cooking Indian cuisine from various regions of the subcontinent for several years. As an Indian Cooking Enthusiast, she teaches the art at the Whole Foods Market's Lamar Culinary Center in Austin along with University of Texas informal classes and private cooking lessons. Her Whole Foods classes have included Hot Hot Hot! featuring fiery, spicy Indian dishes, an Indian flat breads workshop and several South Indian cooking classes which is Shefaly's specialty.

With the popularity of Indian food and the availability of spices and mixes at your neighborhood grocery store, why not give it a try in your own kitchen? Pink Rickshaw asked Shefaly to share some tips, hints and a recipe to spice things up.

PR: If someone is venturing into Indian cooking for the first time or wants a quick and tasty Indian meal on a weeknight, what recommendations do you have for the type of dishes to try?
SR: I would recommend first and foremost a lentil dish, like tomato or spinach dal. (Dal=lentil soup) If you have a pressure cooker, the dish will be finished in 20 minutes. If not, the dish will take a bit longer due to the long cook time lentils require. This dal could be simply served with rice and yogurt for an easy meal and introduction to the "exotic" spices of Indian cooking.
PR tip: The term "easy Indian cooking" is no longer an oxymoron with the aid of frozen foods, spice mixes and packaged dinners. Check your neighborhood Indian grocery store for frozen stuffed breads, naans, and samosas. Also, since curries often require elaborate combinations of spices; mixes, pastes and marinades can give you a great head start.

PR: What are some staple ingredients to keep on hand?
SR: For most dishes, you really just need to keep a few spices on hand which you may purchase from an Indian grocery store or well-stocked supermarket. Some common spices include brown mustard seeds, cumin seeds, fresh curry leaves (if available), turmeric powder, coriander powder, and chili powder. Those are enough to start with and there are so many more that you could use if you choose to expand your repertoire of Indian dishes, for example: asafetida, fenugreek seeds and leaves, ground cumin powder, garam masala, sambhaar powder, cloves, cinnamon, cardamom, black cumin seeds, dried mango powder. Remember, spices can last a long time in airtight containers stored in a dark, cool place.

PR: Indian cuisine can sometimes be on the richer side and not as healthy as other cuisines. What are some ways to make a lighter meal or make it healthier?
SR: Surprisingly, Indian cooking is actually not unhealthy. The typical dishes you see in a regular Indian restaurant are usually of Punjabi origin (a state in Northern India). These dishes as well as some Mughlai cuisine are often laden with heavy cream and butter (but are so tasty!). Most other regional cooking is generally healthy being made with little oil or butter and loaded with vegetables and/or protein. Most vegetarian Indian cooking is made with lentils, legumes, vegetables and paneer (a fresh, mild tasting dense cheese that can be purchased at an Indian grocery store or from a gourmet market). Paneer is high in protein but still has some saturated fats as it is a dairy product. Rice is usually served with curries but can be brown basmati rice or healthy whole wheat flat breads. Some form of yogurt is served with a meal which helps with the heat/spice from the curries. But the trick is yogurt does not have to be whole-milk. We make yogurt from 1 to 2 percent milk to ease the saturated fat intake and add raw shredded vegetables to make it a raita. For non-vegetarian Indian cooking, try to use lean meats. For example, kheema (a minced lamb or beef curry) is traditionally made with red meat but I tend to make it with ground turkey.

PR: What are some good sources of inspiration for Indian cooking?
SR: Some good Indian cookbooks include 660 Curries by Raghavan Iyer,  Curried Favors by Maya Kaimal and Nina Mehta's Muglai Khanna by Nina Mehta. Sanjeev Kapoor and Tarla Dalal are two of India's most well-known chefs who have put out a plethora of cookbooks. I've also been eyeing Vij's cookbook from the restaurant of same name in Vancouver (which is known as one of North America's most innovative Indian restaurants). I also find cooking blogs to be a good resource.
PR tip: For a list of popular Indian cooking blogs, check out this list of links.

Inspired? Shefaly shares an easy recipe:

Egg Curry
(Serves 2-3, Prep time: 10 minutes, Cook time: 25 minutes)
The curry is best accompanied by flat bread like roti or paratha. It is usually served as a lunch or brunch dish or can be a light supper with yogurt or raita on the side.

Ingredients:
1 tablespoon canola oil
1 onion, halved, thinly sliced
1/4 teaspoon turmeric
1 tablespoon grated ginger root
3 cloves garlic, grated
1/2 teaspoon chili powder
1/2 teaspoon coriander powder
1/2 teaspoon salt
4 egg whites whisked with 2 egg yolks
2 tablespoons chopped cilantro

1) Heat oil in a wok or nonstick skillet on medium-high heat.
2) Add the sliced onion. Turn heat to medium.
3) Add the turmeric. Stir well. Cook on medium-low heat for 10-15 minutes to soften the onions but not caramelize them.
4) Add the grated ginger and garlic. Add the chili powder, coriander powder, and salt.
5) Stir well and cook 5-10 minutes.
6) Add the eggs and increase the heat to medium. Stir continuously and scrape egg from all sides. It is important to not overcook the eggs. The should cook 3-4 minutes. Remove from heat just before they are completely cooked.
7) Sprinkle cilantro on top and serve. (Dish can be served warm or at room temperature)

Shefaly's next classes at  Austin's Whole Foods Market Culinary Center are Mumbai Street Foods on April 28 and a Dosa Workshop on May 30. Can't wait until then? She can answer all your Indian cuisine quandaries at [email protected].

image source: Shefaly Ravula

-SD

oh my blog: twitter

Flower: [about two birds fluttering around] Well! What's the matter with them?
Thumper: Why are they acting that way?
Friend Owl: Why? Don't you know? They're twitterpated.
Flower, Bambi, Thumper: Twitterpated?
Friend Owl: Yes. Nearly everyone gets twitterpated in the springtime... -Bambi 

 

pinkrickshaw still cannot escape twitter-mania
about 2 minutes ago from web
pinkrickshaw cannot escape twitter-mania
about 1 hour ago from web

There seems to be two types of people these days. Those who Twitter and those who don't get what all the hype is about the micro-blogging and social networking site. Hype is probably an understatement for the intense coverage the site has received along with its massive popularity. The Guardian in London ran a story this April Fool's Day saying that after 188 years as a print publication, it will become the first news publication to deliver news via Twitter. Charles Lindhbergh's 1927 flight to Paris from New York would have been condensed to "OMG first successful transatlantic air flight wow, pretty cool! Boring day otherwise...sigh!" At Fashion Week, fashionistas all over the world got their updates via 140 character or less tweets on their phones. Members of Congress love tweeting when Obama speaks. And on a serious note Demi Moore (aka Mrs. Kutcher for those that follow her) even saved a woman from suicide and the terror attacks in Mumbai were captured in real time via Twitter. 
Greatest thing since..well...Facebook. Six reasons we have fed into the Twitter hype:

1) Old people don't get it. 
Twitter has become like the Pepsi of social networking. As Time magazine recently said, Facebook Is for Old People. If you've gotten to the end of Facebook and your parents added you as your friends, it may be time to tweet.

2)  MC Hammer lectures about it at Harvard Business School.
Enough said.

3) It has its own vocabulary
mistweet (noun) a mistake tweet, posted the way it was not intended to be
dweet (noun) a drunken tweet 
twitterati (noun) the tweet elite (typically celebrities) whose feeds attract thousands of followers
(I must add that in addition to its own lingo, Twitter has inspired countless witty t-shirts. Case and point: the lovely young man I spotted at Starbucks wearing his "That's what she twittered" shirt.)

4) There is no way to escape it
Every major media outlet in one way shape or form is covering a story about Twitter. The constant coverage from the Wall Street Journal to the Today Show all scream, yes, Twitter is very popular.

5) Ashton, John and Britney are doing it
Actually Britney beats out Ashton, John Mayer and President Obama as having the most followers. Shocking, but she's got some great tweets, ya'll. As a warning though, following some celebrities on Twitter can be interesting; others not so much. Ashton and Mrs. Kutcher will fill up your entire page with their tweets which are pretty blah. But I do have to admit, seeing who other celebrities follow and their tweets to each other, does give insight into the glitzy bunch. But also beware. While most of the celeb twitter sites are real, there are a few fake ones such as Tina Fey's twitter page which has been speculated to be a fraud.
Intrigued? The New York Times even put together an elaborate map of the celebrity twitter ecosystem.

6) It is the ultimate in self-promotion
Wanna share a link? Promote your business? Shamelessly plug your website? Twitter can reach thousands of people in what has become a new form of marketing. It's not just about what Sally ate for breakfast anymore. So, follow Pink Rickshaw on Twitter. Shameless plug, why not? I promise not to dweet.

image source: psychiatrist-blog.blogspot.com, twitter.com

-SD