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Music for the soul

Music for the soul Captured by : pg 4- pre_2

The sixth edition of Swarmangesh “ The Master Dinanath Mangeshkar Memorial Classical Music & Dance Festival is all set to be held on December 4 at Kala Academy (DMK AC Auditorium). This program is conceived by Swastik Cultural Association and promoted by Directorate of Art & Culture and Kala Academy.

The day long festival on the theme Young Maestros will be organized in 2 sessions. The first session will begin with the classical vocal performance by the popular singer Rahul Deshpande from Pune and conclude with a jugalbandi performance between Shubh Maharaj (tabla) and Rishi Shankar Upadhyay (pakhawaj).

The second session will start at 3:30 pm and will begin with a classical Kathak dance by the talented Vishal Krishna. This will be followed by a performance by Roopa Panesar - an established sitar player from London who is performing for the first time in Goa. She is a disciple of a musician and an educationist Shri. Dharambir Singh from London. The third performer of this session will be another young vocalist Ghulam Niyaz Khan of the Rampur - Sahaswan Gharana. He is the disciple of the great singer Ustad Nissar Hussain Khan. He will also be performing for the first time in Goa. He specializes in Khayal Gayaki and Tarana. The music festival will be concluded by the performance of one of the most famous and established tabla players of this generation - Rimpa Siva who is considered to be the young Zakir Hussain and has been the subject of the French Documentary film :Rimpa Siva: Princess of Tabla".

All theartists will be accompanied by Bharat Kamat, Shubh Mahraj, Kushal Krishna and Dayesh Kosambe on tabla where as Raya Korgaonkar, Subhash Phatarpekar and Dattaraj Mhalshi will b on the harmonium. Special attraction will be accompaniment on Sarangi by Sangeet Mishra.

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Yuletide is here

The Goan Network
Published Dec 1, 2016, 12:00 AM IST
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Yuletide is here

The Golden Crown Hotel & Spa, Colva recently held their cake mixing ceremony at the premises with much pomp and aplomb. The fun event saw guests and family getting togetherto chop up dry fruits and nuts which they soaked in wine, brandy and rum for the baking of the Christmas Cake.This mixture is kept of at least 4 weeks before it can be used for the baking of the cake.

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