Hei,
ensi perjantaina 14.9. kulttuuriyhdistys New
Surya Vanakkam ry järjestää yhteistyössä Kokeellisten taiteiden nomadisen
akatemian kanssa Harakan Taiteilijatalossa ensimmäisen kansainvälisen GLOBAL
WHEEL -illan. Tapahtumaan on Nomadisen akatemian tavallisesta toiminnastamme poiketen pääsymaksu 10 euroa (sisältäen konsertit, ruoka-annoksen ja teen).
Perjantaina 14.9. luvassa eteläintialaista ruokaa ja teetä,
argentiinalaista tangoa ja slaavilaista mustalaismusiikkiperinnettä yhdistävä
Zingaros-yhtye, intialaisia versioita blues-kappaleista livenä Koch
Shankarin soittamana sekä illan lopuksi DJ.
Perjantain tapahtuma alkaa jo klo 18.00 (jolloin saatavilla eteläintialaisen
ruokaperinteen mukaisesti valmistettua ruokaa) ja päättyy noin kello 23.00.
KUINKA TULLA PAIKALLE
Yhteysvene Ullanlinnan laiturista menee tasatunnein ja joka 20 -
30 minuutti kello 22 asti. Nosta merkkiviitta laiturin päässä, niin vene tietää
tulla. Edestakainen lippu saarelle ja takaisin maksaa 4 euroa ja lippu itse
tapahtumaan 10 euroa. Varauduthan molempiin käteisellä. Viimeinen vene lähtee
keskiyöllä. Öiseen aikaan Harakan laiturin punainen merkkivalo on sytytettävä,
jotta yhteysveneestä nähdään että laiturilta on tulijoita.
Valitettavasti lemmikkieläimiä ei saa tuoda Harakkaan!
Tätä kutsua saa myös levittää!
TERVETULOA!
terv. Kari
On next Friday 14.9. and Sunday 30.9 cultural association New Surya Vanakkam ry
together with Nomadic Academy of experimental Arts organises two international
GLOBAL WHEEL -evenings. Tickets will cost 10 euros (includes concerts, food and tea)
On Friday 14.9. the ingredients will include: south-indian food and tea, Zingaros -a band blending together argentinian tango and slavic rhythms, blues played with indian instruments and with a genuine interpretation by Koch Shankar and DJ.
We start at 18.00 (with south-indian food) and end at 23:00.
How to come to Harakka island. The ferry goes from Ullanlinna Pier by Cafe
Ursula in Kaivopuisto every hour and every 20 - 30 minutes. You might have to
raise up the semaphor in the end of the pier so that the ferry arrives. here
and return -ticket costs 4 e. The ticket to the event costs 10 e. Please pay
with cash. Last boat from the island leaves at midnight (during the night you
have to switch on the red light on the pier in Harakka so that the boat sees
that the semaphor is up).
Unfortunately pets are not allowed in Harakka.
PERFORMERS:
ZINGAROS
Alejandro Montero – vocals, guitar; David Macchione – violin, vocals and
Alexander Garate – accordion
http://www.youtube.com/user/Zingaros
http://www.myspace.com/zingarostangogitano
KOCH SHANKAR
Intialainen bluesmuusikko Koch Shankar asuu nykyisin Lontoossa ja on esiintynyt
yhdessä rhythm & blues -muusikoiden kanssa Bombayssa, Montrealissa ja
Lontoossa. Hän muuntaa alkuperäiset blueslaulut laulullaan ja soitollaan
omikseen.
Koch Shankar, born in India and now residing near London, plays and sings roots
blues stemming from the 1920's movement in the southern United States. He has
been performing many years with other musicians in R&B bands in Bombay,
Montreal and London. He references the origins of the songs he plays but
strives to render them in a personal and original way.
http://www.youtube.com/watch?v=Ch4oLb8A-Ow
http://www.youtube.com/watch?v=YfXiPUv3Wsc&feature=relmfu
Harakassa Koch Shankar valmistaa myös traditionaalista eteläintialaista ruokaa.
In Harakka Shankar cooks also traditional south-indian food.
Koch Shankar: eteläintialainen keittiö (englanniksi)
Koch Shankar: South-indian kitchen
Three thousand years ago vegetarianism started to become the preferred
way to eat and live in South India. Now, millions of people not just in
India but arond the world are turning towards becoming vegetarians. In
India, the tradition and culture started when people where influenced by
various religions and cultures such as 'Hinduisim' which is more of a
philosophy than a religion, Buddhism, Jainism and so on. The basic idea
being 'non hurting of life'. The idea of maintaining a healthy diet and to
eat to keep the body not just strong and healthy, but also to keep the mind
and body physically and mentally fit so that one can aspire towards a
spiritual disposition.
Carefully selected spices and seasonings are used in daily meals.
Ancient Indian traditions of Ayurvedic medicines are included such as
selected spices and herbs for medicinal properties. For example: Turmeric
as an antiseptic, Asafetida as a digestive which also combats flatulence is
used along with pulses such as beans and lentils,garlic used for
circulatory ailments,coriander and tamarind for constipation,cloves for
toning the heart, black pepper for energy to new mothers and so on.
Distinct techniques of combining spices and herbs that were grown
locally are used using simple methods of natural fermentation of staples
such as rice and lentils without the use of any additonal yeasts. Age old
techniques of grinding,pounding,fermenting, steaming, sauteeing, frying,
and combining balanced foods that are theraupeutical with medicinal
properties are applied to the best effect.
The trading of spices such as cinnamon, cloves, pepper, cardamom, ginger
etc, spread worldwide due to Roman, Syrians, Arab, Chinese, Portuguese,
Danish, French, English, Persian, Greek traders, and also through South
Indian merchants such as the Chettiars who did brisk business with
Indonesia, Vietnam, Thailand, Malaysia and China (14th century BC) which is
reflected in the cuisine of these countries.
South Indian cuisine is not a homogenous cuisine but reflects the
diverse cultures and flavour preferences that celebrates life itself which
is not just sweet, but includes salty, sour, hot, bitter etc. in various
subtle combinations that immediately delight the senses and the body with
highly nutritional value.
Our menu for Friday the 14th of September 2012 is as follows:
PONGAL: Rice and Lentil porridge with cashew nuts and spices along with a
peanut chutney
MASALA VADAI Lentil biscuit with coconut chutney
MEDHU BONDA: Lentil balls with a raisin/ tamarind sauce
Additional snacks could be also ordered during the intermission such as:
POTATO BONDA: Potato balls dipped in a chickpea batter and fried served
with raisin/tamarind chutney or coconut chutney
PAKORA: a combination of vegetables mixed with a spicy chickpea batter
fried and served with a raisin/tamarind sauce.
BAJJI: Zuchinni slices covered with chickpea batter and fried served with
raisin/tamarind sauce or coconut chutney
Spiced Chai: Indian style tea
...
WELCOME!
