Turkish Aubergine: Tahiliani’s Recipe

An off-site outdoors show at Blue Frog,Kila,in Mehrauli on a chilly February evening didn’t make Tarun Tahiliani’s serving go cold. Modern twist on the Ottomans — 52 pieces — showed damsels,not at all in distress,streaming out of Tahiliani’s empire,ostensibly in Turkish hauteur. Ottoman they may be in inspiration,but they were Tahiliani by nature; they came from his style harem. There was everything TT is known for: shirts,mystique-provoking gowns,pencil-bottomed dresses,kaftans,tunics,palazzo pants,body suits,saris,sculpted cholis and more — in colours of aubergine,pomegranate,artichoke,with motifs of dog roses,hyacinths and carnations. Vintage velvet and old zari,gold and silver,lace and jersey,asymmetry and structure,geometry and history. Museum pieces from an Islamic empire? Nope. Sophisticated women at Tahiliani farms. What do you take back? A prêt-couture meal: hearty,filling and flavoursome. You have eaten it before,yet it awakens your senses again.A bit too much though in number and variety.

Shefalee Vasudev