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A taste for variety

Photo: V.V. Krishnan

Sumptuous moments Kamal Sabri at Ano Tai restaurant of Jaypee Vasant Continental in New Delhi

Kamal Sabri believes in balance. Whether in his musical pursuits, in which he handles both fusion and Hindustani with equal zest, or in his food habits, which adjust happily to repasts eastern or western, vegetarian or non-vegetarian — the sarangi exponent is not bound by a tyrannical routine. But there is one more balance that is equally important to him: the one that weighs how many kgs he has put on. Today you need to be not just a good musician but you also need to look good, points out Kamal, settling down at Ano Tai, the Chinese cuisine restaurant at Jaypee Vasant Continental for lunch. It is one of those days when he wants to avoid heavy food, and that is the reason he has opted for Chinese.

“I like Hindustani food,” he admits, counting out Mughlai dishes like biryani and korma. “But it’s too rich,” he adds. “Sometimes you have to have Chinese or Continental, etc.”

Ordering a glass of watermelon juice from the selection of fresh juices, Kamal says that though he likes his meat, he sometimes turns vegetarian, especially when he is abroad. Judging by the amount he travels, that change in diet must come around often. However, besides his musical prowess and the innumerable concerts he has given across the world, Kamal is proud of a personal feat. “Once I turned vegetarian for a year. It was tough, but I did it,” he announces. Why? Just for the experience, he says candidly. “I used to feel very light inside me,” he recalls. At the end of the year, though he says, “I thought that I would like some meat.” That was two years ago, and Kamal wouldn’t mind trying it again some time.

Meanwhile, there is always plenty of work for him to sink his teeth into. “My band Sarangi Funk is doing well,” he says. “A new album will be released in February.” Speaking of albums, he is also about to release a recording of himself with Shafaat Ahmad Khan, the tabla maestro who died tragically a few years ago in his prime. It is thought to be Shafaat’s saheb’s last recording. Meanwhile, Sabri Family, an album from the Generation series of Times Music, is out on the music shelves. Trying some sweet corn chicken soup, Kamal talks about another project that should interest Delhi’s music lovers. “We are about to launch an Indian contemporary music chamber orchestra,” he says. Kamal is both the conductor and composer for the orchestra. At 48 members, it is not what normally springs to mind at the mention of a chamber orchestra. Kamal elaborates further. “There is sarangi, sitar, pakhawaj, tabla, keyboards, drums, violins, cello and flute. You could call it world new-age music.”

“It is not raga symphony at all,” he clarifies. The members are from different parts of India. He has completed four or five compositions already, says Kamal.

Over vegetable hakka noodles and stir fried prawns with asparagus, served with steaming Chinese tea, Kamal recalls his days in London where he learnt staff notation from teachers of Trinity College. Born in Delhi to a family steeped in Hindustani music, especially the sarangi, for generations, he went to London at 14. Though drawn to fusion music and other forms, he returned to Delhi after three years, feeling it was important to be connected to one’s roots and to the music one had inherited. “But I learnt a lot about other kinds of music. That’s why I went there.”

Homecoming is sweet. Like the date pancake with a scoop of ice cream which rounds off the meal. Kamal is ready to take on the world again.

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