Word: gaurav
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...them was Gaurav “Libby” Yadav ’06, who took time off volunteering at a South Indian NGO to represent India last summer. Yadav ’06 was traveling around Bangalore with roommate Peter J. Doyle ’06 when he heard about the competition—“AXN Xtreme: India v. Pakistan”—sponsored by and then aired on the AXN extreme sports network...
Roommate Andy L. Gaylord ’06 concurs that Yadav’s Fear Factor stint was hardly an aberration. “Gaurav is always looking for the edge,” says Gaylord. The pair enjoy adventure sports from skateboarding, to surfing, to whitewater rafting...
Anoushka Shankar Rise With a Grammy nomination in 2003, sitar prodigy Anoushka Shankar, daughter of Ravi, has already made her mark on Indian classical music. For her fourth album, Shankar has allowed Midival Punditz's Gaurav Raina, acting as producer, to jettison the traditional sound of her earlier work in favor of something altogether less orthodox, just as her father teamed up with Beatle George Harrison a generation ago. The album's anchor remains Shankar's dreamy sitar, but it also draws on electronica, jazz, rock, and African rhythms. Best track: the mesmerizing...
...Midival Punditz Midival Times The names Gaurav Raina and Tapan Raj aren't as familiar as their sound, which combines electronica with Indian music. On their second album, Midival Times, the duo probe deeper into the classics with the help of stars like Ustad Sultan Khan and tabla supremo Zakir Hussain. The production is still as clean as computer code and the tracks retain a dance feel, but they are more measured and the beats are as likely to be hammered out by hand as manufactured on a synthesizer. The languid Raanjhan is the definitive track here. Saathi, featuring...
...such prototype is Infini-tea, tel: (9180) 5114 8810, a restaurant-cum-tea room marketed as the first of its kind in India. Gaurav Saria, the chef-patron, belongs to a family that owns several tea estates in Darjeeling. His mission is to cleanse the palate of a country used to thick, milky, spiced chai?hence a menu that includes ginger tea, white tea (brewed from the youngest tea leaves), and organic Nilgiri, Darjeeling and Assam teas, all served in white china, with an hourglass to measure brewing time. Reasonably priced European fare?quiches, bruschetta, pastas and such?is offered...