What’s On




What’s On


International Cookery Demonstration

By The Chefs Of Avari Towers, Sponsored

By Soya Supreme On Friday 26 June At 4pm


Limited to the first 60 persons only



Venue: Avari Towers, Indus Room

Time: 4 - 6pm

For all: Rs50

Last date: Mon 22 June till 1pm


What’s Gone By   


Pictionary on 17 April brought 73 people to KZBM, with six teams of six persons each playing the game. With clues ranging from easy to very difficult, with clever artists, clueless artists, lucky guesswork, and atrocious guesswork the score landed up quite evenly at the end. The teams, as the results indicated, appeared to be evenly matched. The winning team - captained by Jeroo Makujina with mates Narius Irani, Zubin Irani, Ratanshaw Makujina, Hufrish & Rayomand Shroff were not far ahead of the other teams, and the evening proved to be enjoyable specially when followed by very good 'Bohri' food.




Our Friends


Parsi General Hospital


Morning: Dr Cyasp Noshirwani on    

Mon, Wed and Fri  - 10 am to 2 pm


Evening: Dr  Nausherwan Mistri on  

Tue, Thu and Sat -  5 pm to 8 pm


Please note the timings and visit accordingly.




Karachi Parsi Railway Ghambar

Jashan, Sat 30 May at 10:30 am at Wadia Daremeher (Paksitan Chowk)


Dinner for Members and their Guests: Sat 30 May 2009 on KPI Lawns. Snacks 8:30 pm, dinner 10 pm. Invitations from Darayus Divecha Mobiel # 0333-2121437 and Hoshang Kapadia, Mobile # 0333-3876553


Dinner for Students, Teachers, Mobeds and Nasesalars: Sat 6th June at 8:00 pm on KPI Lawn.






BVS Parsi High School

150th Anniversary Celebrations


Sat 23 May: Grand jashan, followed by dinner hosted by the Chairman and Members of the Managing Committee, to mark the 150th anniversary of the school. This is by invitation only.


Mon 25 May: Eid-e-Milad-un-Nabi function with Mr Rauf Siddiqui, Minister for Industries and Commerce, Government of Sindh as the Chief Guest, accompanied by Mr Qari Siddiqui Ismail. Open only to present students and staff of the School.


Tue-Wed 26-27 May from 8:30 am to 1:00 pm: Art ExhibitionOpen to all.


Thu 28 May:  Student’s Day:  A variety programme by Ritz Theatre, followed by food and drinks hosted by Unilever Pakistan, Shezan and Coco Cola and goody bags for all students. Open only to present students of the School.




Clarification re:

FEZANA Academic Scholarships

Please note that students are eligible for these scholarships AFTER they have completed 12 months stay in the USA or Canada and, have secured admission in institute of higher learning in USA or Canada.

These terms of reference are mentioned on their website:  <http://www.fezana.org>





Milestones  Information up to 16 May 2009



Zara, daughter to Zane & Raamish Irani on 3 April

Feroza, daughter to Armeen and Adil Vakil on 14 May




Veera Adil Bharucha (ex Karachi-ite, daughter of Mehroo and Sam Dubash) in Houston, USA on 1 May

Minoo Jamshedji Sethna (ex Karachi-ite, and retired GM of Beach Luxury Hotel) in Toronto, Canada on 2 May

Ardaviraf Framrose Randeria on 10 May

Najoo Ghaswalla (ex-Karachi-ite) in Arizona, USA on 12 May

Framroze (Fali) Homee Punthakey, expired in Mumbai on 13 May







Dr Shahrukh Hansotia, General Practice & Chest Medicine


Clinic at 12 Avari Plaza (by Hotel’s back gate) Avari Towers Hotel, Monday-Saturday
3:00 to 7:00 pm. Tel #  5682421. For house calls Mobile # 0300-8240898  




Dilshad & Aspi Irani, Meherabad, Tel # 5660171 / 5662959


Tour of Bangkok and Pattaya from 27 June to 4 July 2009. 8-days fun-filled trip at economical rate. Last date to join 3rd June 2009.







Taste Buds by Spenta Khambatta                 





Curried Chicken

(will serve 4-6 persons)


Prepare each of the following separately and keep aside:

a)       2 medium onions finely chopped

b)      3 medium tomatoes blended with 2 ozs water

c)       1 cube chicken stock crumbled in 5 ozs of warm water

d)      1kg chicken cut into small pieces ( the K&N Boti Cut is ideal for this recipe)


Heat in a pan with 3 tbsps oil. Add in and cook till golden brown, finely chopped onion.

Stir in 1 ½ tbsp curry powder, 1 tsp red chilli powder, 2 tsps ginger/garlic paste, 1 tsp salt.

Cook for 3 to 4 mnts. If at this point the masala is sticking to the pan add a bit of the blended tomatoes and keep stirring.  Blend in the remaining blended tomatoes and mix well. Add the chicken pieces and the chicken stock. Cook on a medium heat till chicken is tender. Stir from time to time.


While the chicken is cooking prepare the following:

Grind very finely 2 ozs of almonds (it should almost be ground to a paste)

Mix the almonds with ½ tbsp lemon juice, ½ tbsp sugar and 3 tbsps yoghurt.


When the chicken is ready, stir in the yoghurt/almond mixture and allow to simmer for a few minutes.  Serve with a sprinkling of chopped coriander.



There should be no need for you to add any extra water: If the gravy is drying up too fast while the chicken is cooking reduce the heat, or increase the heat if there is too much liquid left and the chicken is nearly done.


Incase your chicken is cooked to the point of breaking off the bone, remove the pieces carefully from the gravy and put them in a dish, then add the almond yoghurt mix into the gravy and blend and simmer. Pour over the chicken in the dish.


Set of measuring spoons and measuring jug have been used.


Beauty Plus by Mitra Bakhtiar

Perfectly Pink


Take off years with the must-have color for spring summer – there’s a shade to brighten every complexion. Whether you want a fresh, outdoor flush, or a subtle, feminine glow, pink is the new beauty trend. The essence of the look is soft and natural. This season it’s all about a “no make-up” look, give your cheeks a glow with a natural color, make your lips look like rosebud and a pretty shimmer on your eyes.

Pink can work well on anyone no matter what your age or complexion. Brighter, deeper shades, for example, look incredible on olive and dark skin. It really is a great all-rounder. It brightens the complexion and suits all skins tones.



The golden rule for wearing pink well this season is to pick a shade that looks as if it has been custom-blended for you. Then, once you’ve found the perfect match, the key is in the application. Here’s what I recommend:


CHEEKS: You must always aim for a youthful look. One of the biggest mistakes that women make when applying blush is sucking in their cheeks and sweeping a single stripe of color across the hollow. This always looks fake, But in a flattering shade, and applied correctly on the apple of the cheek (the plump part when you smile) blush can give a truly gorgeous and natural-looking sheen. The trick is to layer on two shades – one that matches the natural color of your cheeks, then a ‘pop’ of a brighter color on top.


LIPS: There’s a pink lip color to suit every complexion. Find yours by trying to match the color with your make-up-free lips in order to look natural. Choose light, glossy looking textures with a hint of shine to keep lips looking moist and plump – but avoid the wet look, as this is too severe. Apply gloss to the centre of your lips, then smooth it out to the edges of your mouth.


EYES: Pink shadow can really open up the eye area, but certain shades do the opposite, so apply it with caution. Worn alone, the wrong shade can make your eyes look tired. Either use the same pink blusher on the eye sockets as on your cheeks, or dust a soft pink shadow across your lids. But don’t skip the mascara or a smoky eye pencil as they create a wide-eyed effect.


Biz-Wiz by Pouruchisty Sidhwa

Women of Substance


Kermin Soli Parakh is the Vice President of KZBM and the Principal of BVS Parsi Boys’ High School. Her interview is the second in the series of interviews by Pouruchisty.





What made you choose the education sector as your professional field when you are a qualified architect?

I did not choose the education sector, it chose me. As I could not work long hours in NESPAK Karachi (as an Architect), with babies in the house, a friend of mine asked me to help her out in her community school for a few hours everyday. Those few hours finally turned into a full time career of dedication and commitment.


How do you want the BVS School to be remembered as?

A progressive educational institution that not only provides the best of academics but also grooms young boys into gentlemen.


What has been your contribution towards making BVS an academia of choice?

Latest syllabi. Computer literate teachers. Regular in-house & external Teachers training programs. Exposure of students to conferences, competitions & seminars.  Internships for students to banks, hospitals and newspapers. Cambridge & AKU system introduced.


What is the real dilemma of the education system in Pakistan?

The Board’s archaic syllabus & their method of conducting exams. The Ministry of Education’s inconsistent education policies


You get your strength from?

Spiritual strength from my prayers specially BEHRAM YASHT. Emotional strength from my husband, Soli.


What does Happiness mean to you & what satisfies you internally?

Happiness means spending time with family and my great group of friends. Having done a good job with my three beautiful children satisfies me internally.


What do you cook best?

Desi food like kharia, nihari, haleem, karahi.  Remember I am a Punjabi by nature.


Any regrets in life?

None.  We must learn to live with the choices we make.


Last book read & favourite perfume?

The Simple Truth by David Baldacci.  THE ONE by Dolce and Gabanna


You look best dressed in?

A Sari - I Guess


What type of careers are today’s children really interested in pursuing?

Unfortunately student still keep opting for medicine, banking, or engineering. There is not much interest in liberal arts, media, advertising and other diversified fields. In collaboration with certain organizations BVS hopes to send students for internships in certain fields so that they do move towards other professions.


Unabridged interview on www.geocities.com/banumandal > What’s On > Xtras





Four Worms and a Lesson

A priest decided that a visual demonstration would add emphasis to his Sunday sermon.

Four worms were placed into four separate jars. The first worm was put into a container of alcohol. The second worm was put into a container of cigarette smoke. The third worm was put into a container of chocolate syrup. The fourth worm was put into a container of good clean soil.


At the conclusion of the sermon, the priest reported the following results:

The first worm in alcohol - Dead.

The second worm in cigarette smoke - Dead

Third worm in chocolate syrup - Dead

Fourth worm in good clean soil - Alive.


So the Priest asked his flock, “So flock what can you learn from this demonstration?”


Maxine was sitting in the back, quickly raised her hand and said, "As long as you drink, smoke and eat chocolate, you won't have worms!"



          Annual subs: Hilla Bharucha (Parsi Colony) and Phiruza Birdie (Cyrus Colony)

          Change of Address: Nergesh Daruwalla (Tel # 2791383 or on  nergeshd1@hotmail.com)

n                  Postings, Z-clips, Milestones: Sunnu Golwalla (Tel # 2780200 after 8pm or on kzbm@cyber.net.pk) latest by second Friday of the month. If received thereafter input will be taken in following issue.