Patriot Bureau

Posts by: Patriot Bureau

-November 21, 2025

Seminar to celebrate legacy of Bharatanatyam Guru KJ Govindarajan tomorrow

Seminar to celebrate legacy of Bharatanatyam Guru KJ Govindarajan tomorrow

Seminar and book launch honour the artistic legacy of Bharatanatyam guru KJ Govindarajan

-November 21, 2025

Ananta: A solo art exhibition by Avni Chauhan

Ananta: A solo art exhibition by Avni Chauhan

The Class 11 artist brings her second solo show to AIFACS, celebrating creativity without boundaries

-November 21, 2025

Horn OK Please: a festival of food, music and culture

Horn OK Please: a festival of food, music and culture

Two-day edition to feature 5,000 dishes, major performers and revamped crowd-flow plan at JLN Stadium

-November 21, 2025

‘Slipping across the Universe’: Pranav Shah’s solo exhibition of abstract art

‘Slipping across the Universe’: Pranav Shah’s solo exhibition of abstract art

Shah’s new exhibition offers layered, contemplative worlds where colour and stillness meet

-November 20, 2025

Delhi to host SPIC MACAY folk and tribal arts festival this weekend

Delhi to host SPIC MACAY folk and tribal arts festival this weekend

The festival will bring musicians, dancers and master craftsmen from across India to engage audiences with traditional knowledge and living heritage

-November 20, 2025

SaMaPa Sangeet Sammelan: A celebration of Indian classical music and dance

SaMaPa Sangeet Sammelan: A celebration of Indian classical music and dance

Three days of musical transcendence celebrating the ageless spirit of Indian classical traditions

-November 20, 2025

‘Rhythms of Reverence’: An evening of lineage, devotion

‘Rhythms of Reverence’: An evening of lineage, devotion

A Bharatanatyam evening tracing tradition, devotion and a living artistic lineage

-November 20, 2025

Michelin-star chef Italo Bassi holds Italian cuisine masterclass at IICA

Michelin-star chef Italo Bassi holds Italian cuisine masterclass at IICA

The Michelin-starred Italian chef brings advanced techniques and regional flavours to IICA’s culinary classrooms