Hijabi heavy metal trio to make Indonesia’s debut at Glastonbury

All-female Indonesian heavy metal band Voice of Baceprot performs in New York as part of its US tour in August 2023. (Voice of Baceprot)
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Updated 21 June 2024
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Hijabi heavy metal trio to make Indonesia’s debut at Glastonbury

  • Voice of Baceprot will play Glastonbury’s Woodsies stage on June 28
  • Hijabi trio has toured Europe, US, and was named to Forbes Asia’s 30-Under-30 list

JAKARTA: Hijabi heavy metal band Voice of Baceprot is set to become the first Indonesian act to perform at the UK’s iconic Glastonbury Festival next week, marking another milestone in the all-female trio’s trailblazing career.

More than a decade after first emerging, Voice of Baceprot was named in Forbes Asia’s 30-Under-30 list just last month. The group has toured Europe and the US, and released its debut album last year.

With lyrics that address issues from gender inequality to climate change, members of the group from Garut, West Java said on Friday that they hope to help improve the world for future generations through their music.

“We care about what’s happening around us, that’s why we make a lot of songs about what we ourselves experience, see, and hear. We only want the world that we live in to become a better place for the generations after us,” Firda “Marsya” Kurnia, who is the lead singer and guitarist, told reporters.

“We certainly feel excited and proud, especially after finding out that we are going to be the first Indonesian musicians to perform in Glastonbury. It will also be our first performance in the UK.”

Voice of Baceprot will play the Woodsies stage at Glastonbury on June 28, sharing the glory of performing at the legendary music festival alongside artists such as Coldplay, Dua Lipa and Cyndi Lauper.

“We will try to use this opportunity to also uplift Indonesian culture through music, including using tonal elements from Sundanese music,” Marsya said, referring to their ethnic origins.

Voice of Baceprot sings a mix of English, Indonesian and Sundanese — their native tongue. The word “baceprot” is Sundanese for “annoyingly noisy.”

Marsya met the other band members — drummer Euis Siti Aisyah and bassist Widi Rahmawati — at an Islamic boarding school and established the group in 2014.

Now in their early 20s, they have been overcoming prejudice and shattering stereotypes about Muslims and Islam.

“We try to introduce the other side that is closer to the truth,” Marsya said.
The band has already gained praise from Flea of the Red Hot Chili Peppers and Tom Morello of Rage Against the Machine, and was met with great interest during its 2021 and 2022 Europe tours.

“It was beyond expectation. Every time we have an international tour, I am afraid that no one will show up ... because we’re not that big yet,” Siti said.

“But after a few times performing there, we’ve seen how enthusiastic the audience was. Some would even wait for our performance.”

The trio’s accomplishments have also been noticed by the Indonesian government, which is supporting the group’s upcoming UK trip.

“This is a form of soft diplomacy,” Desra Percaya, Indonesia’s ambassador to the UK, told reports.

“Voice of Baceprot is truly taking up the role of Indonesia’s ambassadors and, of course, they are on a mission to make Indonesia proud.”

 


Saudi films win big with five Viddy awards and six Vega Digital gongs

Updated 27 June 2024
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Saudi films win big with five Viddy awards and six Vega Digital gongs

  • Ra’ee Al-Ajrab, Horizon and Station 7 received a total of five platinum Viddy awards and six Vega Digital awards
  • Films were produced as part of the Ministry of Media’s Saudi Konoz initiative, which spotlights the nation’s hidden treasures, significant events, and cultural elements

RIYADH: Three films highlighting Saudi Arabia’s natural beauty and achievements under Vision 2030 have gained international recognition with a string of industry awards.

“Ra’ee Al-Ajrab,” “Horizon,” and “Station 7” received a total of five platinum Viddy awards and six Vega Digital awards.

The three films were produced as part of the Ministry of Media’s Saudi Konoz initiative, which spotlights the nation’s hidden treasures, significant events, and cultural elements.

“Ra’ee Al-Ajrab” received the Viddy award in cinematography, while “Horizon” was awarded in the integrated marketing plan category, Saudi Press Agency reported.

“Station 7” won two awards in the cinematography and documentary categories.

“Ra’ee Al-Ajrab” won Vega awards in the categories of directing, cinematography, and short films, while “Station 7” received the award in the marketing and long documentary categories.

“Horizon,” produced by the Konoz initiative in partnership with the National Center for Wildlife, showcases the natural beauty of Saudi Arabia, including more than 10,000 species of creatures, each uniquely adapting to its environment.

“Station 7” documents the achievements of Saudi Vision 2030 in its seventh year, 2023, highlighting progress achieved at various levels in the Kingdom.

Launched in 1995, the Viddy awards are administered by the Association of Marketing and Communication Professionals.

The Vega awards recognize outstanding work in the field of digital media marketing by professionals and organizations, and is run by the International Awards Associate.

Previously, the Konoz initiative won 12 awards in various international and local competitions, such as the Saudi Film Festival, Telly Awards, and Hermes Creative Awards. 

The latest achievements increase the number of international awards received by the initiative this year to 23.

Saudi Konoz, part of the Human Capability Development Program under Vision 2030, aims to visually document the treasures of the Kingdom and contribute to a leap in artistic production.

It has presented several documentaries such as “Chapter 295,” “What Saudis Eat,” “Saudi Atlas,” “A Difficult Stage,” and “Ala Hadden Sawa.”


Saudi-helmed Ashi Studio showcases new collection at Paris Haute Couture Week

Updated 27 June 2024
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Saudi-helmed Ashi Studio showcases new collection at Paris Haute Couture Week

  • ‘Sculpted Clouds’ draws on ‘pure emotions’  

PARIS: Paris-based label Ashi Studio, which was founded by Saudi designer Mohammed Ashi, has showcased its Fall/Winter 2024-25 Collection, called “Sculpted Clouds,” as part of the Paris Haute Couture Week.

Guests were escorted from the scorching summer heat into a darkened room with booming sounds, creating an other-worldly atmosphere. The catwalk wrapped around the small, intimate space as the audience was immersed in Ashi Studio’s avant-garde designs, a collection that captures its signature style — merging the theatrical with elements of nature.

The models wore slick-back buns and minimal makeup. (Getty Images)

From dark to light to dark again, the billowing yet structured garments playfully juxtaposed the different styles and textures, and produced a dazzling array of silhouettes, easily slipping between the hard and the soft, the feminine and the masculine.

It is a collection that heavily draws from nature as well. The models wore slick-back buns and minimal makeup and offered a clean canvas to go alongside the dramatic designs.

It is a collection that heavily draws from nature as well. (Getty Images)

Ashi said: “My collection is born of pure emotions, translating the human experience.

“At the creative onset, feelings appeared like flashes to me — courage and determination, grace, and protection. I imagine a world where the soul moves from one place to another.

The collection is called “Sculpted Clouds.” (Getty Images)

“My muse is the woman who is always searching. She embraces her fate, whatever it may be.”

Ashi became the first couturier from the region to join the Federation de la Haute Couture in Paris as a guest member in 2023.

The garments produced a dazzling array of silhouettes, easily slipping between the hard and the soft, the feminine and the masculine. (Getty Images)

He is also scheduled to unveil uniform design concepts for the much-anticipated Riyadh Air launch.

Ashi’s designs have been worn by celebrities such as Beyonce, Lady Gaga, Jennifer Hudson, Kylie Minogue, Penelope Cruz, Deepika Padukone, Sonam Kapoor, and Queen Rania of Jordan.


Review: ‘House of the Dragon’ season two: There will be blood

Updated 27 June 2024
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Review: ‘House of the Dragon’ season two: There will be blood

DUBAI: Reviews of season two of the “Game of Thrones” prequel/spinoff series “House of the Dragon” have focused heavily on its pace. It’s slow (at least for the majority of the four episodes available to reviewers) — a criticism also levied against season one.

But slow can be a strength. Much of the first episode is taken up with a (necessary) slew of exposition that brings viewers up to speed with the story of the Targaryen dynasty that ruled the Seven Kingdoms for almost three centuries, thanks in large part to the fact that the Targaryens are dragon lords. Which in these faux-medieval times is like owning a B-52 bomber when no one else even has a hang glider. So the Targaryens don’t have any outside forces realistically capable of taking them on. Instead, their own in-fighting tears them apart.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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Season two begins almost immediately after the events of season one. King Viserys is dead and there is a rift over who should succeed him: his daughter Rhaenyra, long proclaimed publicly as his heir, or his young son Aegon, whom Viserys’ wife Alicent Hightower (Rhaenyra’s childhood friend and Aegon’s mother) mistakenly believes Viserys named heir on his deathbed. Since no one else was present, there’s nobody to tell her she’s wrong. And, since she’s the queen, many believe her. But many don’t.

Perhaps it was expected that season two would jump straight into the devastating civil war known as The Dance of Dragons. It doesn’t. Instead, showrunner Ryan Condal takes his time, ratcheting up the tension, showing the political maneuverings in the respective courts of Rhaenyra and Aegon, and also the lengths to which Rhaenyra — still determined to claim her throne — will go to try and avoid the horrors she knows must accompany any war involving dragons.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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Don’t mistake slow for boring, though. For those wanting visceral violence, for example, episode one ends with the beheading of an infant in front of his stricken mother — a death that is swiftly turned into political currency by Aegon’s chief advisor. Cynicism is ever-present in Westeros.

And then, in episode four, the levee breaks. The tension is released. The dragons fly. It’s brutal, bloody, and glorious.

“House of the Dragon” still doesn’t quite have the ‘wow’ factor of its predecessor, but it’s enthralling, thought-provoking, sometimes nauseating, rage-inducing, and bold. And it rewards your patience.


Saudi filmmaker Shahad Ameen discusses her second feature, ‘Hijra’ 

Updated 27 June 2024
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Saudi filmmaker Shahad Ameen discusses her second feature, ‘Hijra’ 

  • The ‘road trip’ movie is set against the backdrop of Hajj 

JEDDAH: Saudi filmmaker Shahad Ameen’s debut feature, 2019’s “Scales,” was hugely successful. The dystopian drama picked up prestigious awards at the Venice Film Festival, the BFI London Film Festival, and the Sydney Science Fiction Film Festival, as well as several regional awards. It was also selected as Saudi Arabia’s official entry for the Oscars in 2020, although it was not ultimately nominated.  

So expectations are high for Ameen’s recently completed second film, “Hijra,” which she hopes will be in cinemas next year. Ameen is currently in Paris working on post-production and editing.  

Filmmaker Shahad Ameen on the set of ‘Hijra’ with actress Lamar Feddan, who plays Jenna in the film. (Supplied)

“Hijra” (which means ‘migration’) tells an intimate family story: When a teenage girl disappears, her grandmother (played by Khairiya Nazmi) and younger sister, Janna (Lamar Feddan), travel to the north of the Kingdom in search of her.

“It’s less about the chase and more about the poetic journey that they go through,” Ameen tells Arab News. “But it has this epic backdrop, which is Hajj.” 

Hajj is the annual Islamic pilgrimage to Makkah — one of the five pillars of Islam. More than 1.83 million Muslims performed Hajj in Saudi Arabia this year. 

“Hijra” has its roots in a story that Ameen began more than a decade ago. “I was working on a story about this missing girl. That’s the only element that survived from that story though,” she explains. 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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During the COVID-19 pandemic, since international borders were closed, Ameen started exploring the Kingdom.  

“It was the first time I’d traveled to the north of Saudi Arabia, and all around, which really got me excited about doing a road movie, because, to be honest, a lot of filmmaking is about choosing the locations and creating an atmosphere for the film,” she says. “And at one point in my travels I thought it would be amazing to make a road film about this family on their way to Hajj and this girl goes missing.” 

‘Hijra’ was shot over 55 days across eight cities in the Kingdom — Taif, Jeddah, Medina, Wadi Al-Faraa, AlUla, Tabuk, NEOM, and Duba. (Supplied)

The movie was shot over 55 days across eight cities in the Kingdom — Taif, Jeddah, Medina, Wadi Al-Faraa, AlUla, Tabuk, NEOM, and Duba. Throughout the journey, Ameen’s emotive storytelling focuses on how Saudi Arabia has always been a place where Muslims have come together, and not just for Hajj. 

“It was always being brought back to the idea that this land has connected people from all over the world,” she says. “That’s what excites me. I always get angry when Americans are like, ‘Oh, we’re a melting pot and a place of immigration.’ That’s true of us too. I mean, they say they immigrate for freedom, but for a lot of Muslims around the world Saudi Arabia is the place where they can be free.” 

The theme of immigration/emigration has great resonance for Ameen personally, since her great grandfather came from Bukhara in Uzbekistan. She grew up in the port city of Jeddah, where, she says, “one sees a lot of Bukharis, Tashkenti, Asians and Africans.” 

She continues: “It was really exciting for me to tell the story of this young girl looking for her freedom away from her family, but through her we get to learn about her grandmother’s past.” 

Khairiya Nazmi and Lamar Feddan in ‘Hijra.’ (Supplied)

Throughout the road trip in “Hijra,” the 70-year-old grandmother relives her childhood while passing through the routes along which she migrated with her father as a young girl. 

“The whole story is about different generations of women and we see it through the eyes of Janna — the youngest granddaughter,” Ameen tells Arab News, adding that, while the film is about a young Saudi girl getting to know her country, she also gets to discover the stories of the women in her family and how they view the ideas of freedom and identity.

“With all the changes happening and us having more freedom than we used to have as Saudi women, I fear that we’re not paying enough tribute to the older generation of Saudi women,” Ameen says. “I think what they have in common is — as cheesy as it sounds — strength and freedom. The grandmother in the story might seem like this traditional, strict, religious woman, but she is strong and free. I would never describe my grandmothers or my mother as weaker than we are. I would actually describe them as much stronger and much freer, but maybe within their own thoughts.”  

Director Shahad Ameen and producer Mohamed Al-Daradji in Neom. (Supplied)

But Ameen is also aware of how she has benefited from the social change that has swept through the Kingdom in recent years. Saudi Arabia’s embrace of the film industry is seen in international film festivals across the globe but also locally as the government helps promote local talent. “Hijra,” for example, was supported by Ithra, NEOM, Film AlUla — the Royal Commission for AlUla’s film agency, and the Daw Initiative Saudi Film Commission.  

“I was thankful to have Neom and AlUla, without (them) securing such locations would not have been possible,” Ameen says. 

“Hijra” is also co-produced by the Red Sea Fund, a funding program under the Red Sea Film Foundation that has so far supported over 250 films from local and regional filmmakers. 

“Receiving funds from our own country is amazing,” Ameen says, adding that young Saudi filmmakers “have no excuse” not to make movies. “Just write your script and apply for the funds and hope for the best,” she says. 

For Ameen, filmmaking has been her dream since she was 10. She says she grew up wanting to tell Arab stories that she felt were missing from the big screen.  

“I think it’s a feeling that we all share as Arab filmmakers,” she says. “It’s that question: Where are our voices? So to be able to showcase our stories and where we come from is beautiful. 

“It’s been amazing,” she continues. “We shot a very challenging, interesting and exciting film.”  


Recipes for success: Chef Robert Stirrup, culinary director of The Ritz-Carlton Riyadh, offers advice and a seabass and salad recipe 

Updated 27 June 2024
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Recipes for success: Chef Robert Stirrup, culinary director of The Ritz-Carlton Riyadh, offers advice and a seabass and salad recipe 

RIYADH: Robert Stirrup’s culinary journey began in his family home just outside of London. In the bustling kitchen, he would carry out basic tasks to help prepare meals on the weekends, and this sparked a lifelong passion for cooking.  

Now, with more than two decades of experience behind him, including stints at five-star hotels and Michelin-starred restaurants, Stirrup is the director of culinary arts at The Ritz-Carlton Riyadh.  

Al Orjouan at The Ritz-Carlton Riyadh offers an international buffet service in an elevated setting. (Supplied)

Here, he discusses his favorite dish and his top tips for amateur chefs. He also shares his recipe for roasted seabass with etuvée of vegetables and herb salad. 

When you started out, what was the most common mistake you made?  

Probably one of the biggest was to keep trying to add flavors. When you’re not really sure of the different flavors and the complexity of ingredients, you keep adding things. Over time, you start to realize what will work with what. One of the big things that one of my chefs taught me, when I was 19 or 20 years old, was to actually smell and eat all the different herbs and understand what the flavors were and what you could actually pair them with. 

What’s your top tip for amateur chefs? 

Planning. If you don’t have a plan for what the dish is going to look like or be presented as, then you miss out on making a list and realizing that a lot can be done in advance. If you do a lot of the things in advance, then at the end you’re just doing the finishing touches of cooking the meat, cooking the fish, finishing the vegetables or reheating the sauces. Then you don’t put all the pressure on yourself at the last minute and panic and make a mess of it. 

What one ingredient can instantly improve any dish? 

Citrus. It can elevate so many different dishes, and there are so many different ways that you can use it. It’s not just a case of using lemon, either. You can use different herbs that have a citrus base. You can use limes. You can use yuzu. There are lots of different ways that you can revitalize a dish or bring back the freshness of a dish by adding citrus. 

What’s the most common mistake that you find in other restaurants?  

I always check how big the menu is. If I see a big menu, I always think that either the food can’t be fresh, or the team can’t be experts at making that many dishes. For me, having a smaller menu means the team is more focused, and the ingredients will be fresher because they'll rotate them properly. I also prefer restaurants that serve a particular style of cuisine, rather than trying to do everything for everyone. Also, I think you can tell a good restaurant before you go in by how busy it is. If a restaurant’s empty, I’m not going there.  

Also, from a service perspective, I always like to ask the team what they would eat. It’s so important to have a well-trained team. And it’s so difficult to find good people. But train the team so that when they’re talking to guests and explaining the menu they’re really confident with it. I went somewhere recently where they presented the dishes and didn’t explain them at all. They just said, ‘Enjoy’ and walked off. And that changed the whole experience — rather than them sharing a bit of their knowledge and their enjoyment of being there and of what they’re serving.  

What’s your favorite cuisine? 

I like the simplicity of Japanese food. You can’t hide behind anything when you’re cooking Japanese food, because it's so simple. It’s the quality of the ingredients that make the dish. 

What’s your go-to dish if you have to cook something quickly at home? 

I tend to just open the fridge and see what’s there. It’s something that always drives my wife mad. I don’t like to do big shopping trips, I prefer to buy ingredients on a regular basis, and then just see what there is. I don’t really think you need to put more than three or four ingredients together to make a dish, especially at home.  

But I think something easy that everyone enjoys is probably pasta. There are so many different dishes that you can do.  

What customer behavior most annoys you? 

I think it’s just being impolite. Everyone’s busy, everyone’s rushing, but the person who is cooking for you or greeting you or serving you? They’re also humans. It’s doesn’t cost anything to have good manners and to be polite to people. And I think you’ll have a much more enjoyable experience and they’ll have a much more enjoyable experience. Even if something’s not going right and you want to talk about it with someone, you can still be polite (about it). People suddenly become very aggressive sometimes, and I think it’s very unfair on the team who are trying their best to cook for you or to serve you. 

What’s your favorite dish to cook and why? 

I like to cook fish. It’s so versatile, whether it is sea bass, cod, snapper… anything really. Find a great piece of fish and some fresh vegetables, put them together and add some different seasoning. I always think it’s a sign of good cook if someone can cook fish well, because it’s very easy to overcook it and get it wrong. And, like I said, the less ingredients, the better.  

As a head chef, what are you like? 

I’m fairly laidback. I’m used to having very big teams; I have nearly 150 people in the team. At my last place, I had nearly 300. So, I’m a team player, an organizer who understands people. I find that to be much more effective than screaming and shouting. Occasionally, yes, you have to raise your voice to make everyone stop and listen, but very rarely. 

RECIPE

Chef Robert’s roasted seabass with etuvée of vegetables and herb salad  

Serves two 

For the seabass 

INGREDIENTS: 2 seabass fillets (180g each); 7g cumin seeds; 5g sumac; 10g dried oregano; 10g sesame seeds; salt and pepper to taste (approx. 5g each)  

INSTRUCTIONS:  

1. Toast the cumin seeds in a dry pan until aromatic. Transfer to a mortar and grind with sumac, oregano, sesame seeds, salt and pepper to make a fine powder. Set aside extra for future use.  

2. Roast the seabass fillets seasoned with the spice blend until cooked through and golden.  

For the etuvée of vegetables: 

INGREDIENTS: 1/2 large fennel bulb or 8 pieces of baby fennel, shaved or finely sliced; 1 carrot or 4 baby carrots, shaved or finely sliced; 4 baby artichokes (optional), shaved or finely sliced; 2 banana shallots, finely sliced; 2 cloves of garlic, crushed; 10 basil leaves; 4 sprigs of thyme; 100ml vegetable stock; juice of 2 lemons; 50ml extra virgin olive oil; salt and pepper to taste  

INSTRUCTIONS: 

1. Sweat the shallots in olive oil until translucent. Add the crushed garlic and cook gently.  

2. Incorporate the carrots and artichokes (if using), then add the remaining olive oil, herbs and vegetable stock.  

3. Cook slowly at medium heat, covered with a lid or cling film, for 10 minutes. Then stir in the lemon juice and adjust the seasoning.  

For the herb salad: 

Combine seasonal salad greens with 2g fresh dill, 2g fresh basil, and 2g fresh sorrel. 

ASSEMBLY: 

Plate the seabass on a bed of the etuvée vegetables. Garnish with green vegetables of your choice, such as asparagus or green beans. Accompany with your fresh herb salad.