07042025-LSTC-01.qxd 4/7/2025 12:33 AM Page 1 c m y b ISHA KOPPIKAR’S HOLY VISIT Actress Isha Koppikar visited Mata Vaishno Devi Temple on the occasion of Ram Navami. “We are very fortunate to visit this place on the day of Navami during Navratri. Blessings from Vaishno Devi to all of you. Jai Mata,” she said. WHAT’S HOT play TRIBUNE Watch out Peddi, starring popular Telugu actor Ram Charan, is set to be released in cinemas on March 27, 2026. Peddi is directed by Buchi Babu Sana. CHANDIGARH | MONDAY | 7 APRIL 2025 Chocolate-y affair Baker Shivesh Bhatia’s latest cookbook is a delicious symphony of sugar and storytelling OLLYWOOD actor Arjun Kapoor, recently in Ludhiana, said though he understood Punjabi language, he could not speak it well. Arjun was in city on an invitation by the new team of Ficci Flo. During the interaction, Arjun said acting was in his blood and he was passionate about the art. He started his career in the film industry as an assistant director for the movie “Kal Ho Na Ho”. Arjun said Salman Khan was his greatest inspiration, as the latter was instrumental in his journey towards weight loss. Anandita Gupta Ludhiana ARJUN IS A SALMAN FAN B love A DATE WITH PEARLS R Chandigarh ENOWNED Tricity-based celebrity astrologer P Shilpaa Dhaar has unveiled ‘Hyderabadi Pearls and Jewellers’ at Chandigarh City Centre, VIP Road, Zirakpur. The inauguration was graced by distinguished personalities from the film industry, including Sarang Sikander—celebrated Punjabi singer and son of the legendary Sardool Sikander—along with Punjabi singer Vicky and actor Vikram Ranjha. “Hyderabadi Pearls Jewellers is one of the most prestigious brands in Chandigarh. I am honoured to bring its legacy to Zirakpur,” she said. PHOTO: VICKY ❝ T HE City Beautiful witnessed an unforgettable affair with chocolate recently as Shivesh Bhatia, the country’s beloved baker and food stylist, brought his new book Chocolate: 100 Irresistible Desserts to life at the Hyatt Chandigarh. The event was a space where velvety ganache met creative genius and fans indulged not just in chocolate, but in a slice of Shivesh’s inspiring journey. The venue was dressed in chocolate—from delicate ruby chocolate tarts to rich, fudge brownies and whimsical mousse cups. As trays of dreamy chocolate desserts floated around, the guests were swept into a world where cocoa wasn’t just an ingredient—it was a feeling. Each creation was a testament to Shivesh’s artistry and affection for chocolate. “This book is more than a collection of recipes—it is my love letter to chocolate,” smiled Shivesh, who has turned his passion into purpose and plated it with flair. While his previous books explored an array of confections, this one dives deep THIS BOOK IS MORE THAN A COLLECTION OF RECIPES—IT IS MY LOVE LETTER TO CHOCOLATE. SHIVESH BHATIA menting with bittersweet, milk, white and ruby chocolate, to ensuring no two desserts felt the same, the process was as rigorous as it was rewarding,” informed the bubbly baker. Any favourite recipe from his book, which Shivesh absolutely loves? “It’s like choosing a favourite child. Every dessert carries a memory, a lesson, a flavour experiment, a breakthrough,” he smiled. “This book is a collage of moments from my journey. Each page is a piece of my heart,” he said. GLOBAL RECOGNITION into the heart of a single, universally adored ingredient—chocolate. “It’s comfort, it’s joy, it’s nostalgia,” he explained. “I wanted to dedicate a book solely to c m y b celebrating what chocolate can truly do,” he added. Developing the book, however, was no cakewalk. It took months of labour, love and lots of late-night testing ses- sions. “There were failures, plenty of them, but that’s what made it worthwhile,” he shared. So, what was the creative process behind this book like? “From experi- For someone who began his culinary journey in the quiet corners of his home kitchen, his rise has been nothing short of extraordinary. Shivesh began as a self-taught baker, guided by nothing but curiosity, courage and the comforting aroma of cakes baking in his oven. Over time, his dedication transformed him into a Forbes 30 Under 30 honoree, a digital phenomenon, and a name that’s now synonymous with Indian baking excellence. Shivesh credits his turning point to the digital wave. “Sharing my cre- ations online opened up the world to me,” he said. “It connected me to a global community, gave me real-time feedback, and, most importantly, gave me the courage to keep going,” he added. Today, Shivesh is not just a baker, he’s a storyteller. As a food stylist and content creator, he treats every dish like a canvas, blending colour, texture, and plating with meticulous care and an artist’s touch. “Taste is key, but visuals add emotion. They turn a simple dessert into an experience,” he insisted. And nowhere was that more evident than at the Chandigarh launch! So, what lies ahead for the boy who baked his way into millions of hearts? “There are ideas bubbling all the time,” Shivesh shared. From new cookbooks exploring global dessert trends to exciting collaborations and online workshops, he’s just getting started. To the young bakers in the room—those wide-eyed and hopeful—his advice was simple, but profound: “Stay curious. Don’t be afraid of failure. Use every mistake as a stepping stone. And let your passion lead the way.”