As the weather warms up and the layers start shedding, the same goes for our makeup. No one wants to be caked up and melting in the warm weather — it is not an attractive look! Lucky for us, many companies have a great collection of warm weather and light makeup appropriate products. This spring and summer, try swapping your fully opaque lipsticks for a nice juicy swipe of color from a tinted lip balm or lip butter. Almost every drugstore company has one and I have tried out a few of them and hit the jackpot with some, women of color appropriate shades! A lot of us brown complexioned ladies tend to stay away from sheer colors because of the natural pigmentation on our lips but trust me girls, we have hope!
Maybelline Baby Lips
I love the formulation of these and the yummy scents but most of the colors are not flattering on my skin and also don’t show up on my lips (I have very pigmented lips). I did, however, find 2 that worked kind of well after getting acclimated to them. The pink one (Fruit Punch) and the peachy/nude one (Peach) looked pretty decent on my lips. I tended to use the pink one on top of matte pink lipsticks to make them more wearable and less chalky. The peach one was a very nice kiss of nude shine. It did have some shimmer which I am not a fan of but the gorgeous formula and the smell made up for it. Baby lips are really good because they have SPF and also glide on so beautifully. If you are not a fan of color, Baby Lips also has a deliciously scented clear shade that you can look to.
Revlon Lip Butters
I am in LOVE with this product. I wish they smelled a little better and had SPF but other than that I have no complaints. Since my lips are dark and I am dark, I had a little trouble choosing colors that worked but I ended up finding 3 that look gorgeous on darker skin tones. Creme Brulee, Brown Sugar, and Pink Truffle. (Swatches to follow). These glide on really smooth but I would recommend exfoliating your lips before hand to make sure they are not flaky and catch the product in the grooves. I’ve noticed that for Creme Brulee especially, I have to apply it with a very heavy hand to get it the way I like it and this makes them run out really easily. If you are scared to try out a nude and are around an NC 44 in MAC foundation, I HIGHLY recommend Brulee. It’s even greater because the color is build able so if you are reluctant at first to go full on, you can work with the product until you are comfortable. If you are looking for a more subtle, less chalky nude and are darker than NC 44, Brown Sugar is the color for you! It is absolutely gorgeous. I haven’t tried Red Velvet, Raspberry Pie, and Fig Jam but I have heard and seen swatches on darker skin tones and they look beautiful!
Almay Liquid Lip Balm
I recently got one to try as a Klout perk and I must say I like it. This product looks and feels like a lip gloss but feels a little more nourishing. The color I got was Cantaloupe Cream. The color doesn’t really show up on my lips but I love using this as a part of a lip combo. It’s not sticky at all and smells good! It also offers a nice coral tint that I like to use to make nudes more wearable. If you are afraid of colors and want more of a clear glossy shine with some nourishment to the lips, I suggest trying this product out! (Swatched).
Dolly Singh is a content creator who is from South Delhi. She earned a bachelor’s in political science from Delhi University. Singh then attended The National Institute of Fashion and Technology. She even had her own blog called “Spill the Sass.” Fashion is a true passion for Singh as she made her outfit of the day debut on Netflix’s Bhaag Beanie Bhaagon. She has even appeared on Modern Love Mumbai Edition! Singh was awarded Cosmopolitan Blogger Award in 2021 and IWM Social Media Star in 2022. Continue to learn more about Dolly Singh’s journey!
What parts of your childhood pushed you into the world of content creation?
I have always been an introverted-extrovert kind of person. During my early teens I wouldn’t speak much at home but in school I was quite the talkative showgirl. When I look back it seems so paradoxical, almost as if I suffer from a split personality. Somehow my earliest childhood memories are of my loving to be on stage. I remember when I was in the 12th grade, I cajoled my teacher to include me in a singing competition since I had never ever sung live on stage and I was persistent in my effort for over 4-5 years and eventually she gave up and she said ‘okay its your last year why don’t you go do it ‘and of course in the process I realized what a bad singer I was. But just the sheer joy of being on stage, performing to a live audience and entertaining people is what stirred me at a deeper level. I think on the other hand my reserved side allows me to study people and their nuances and store all those observations in my memory data bank which helps me create great content. I wouldn’t speak much at home, but you know when I did, it was just 2 punch lines and everybody would either laugh or get awkward. I think I always knew that I was born to entertain, and it was my destiny’s calling. I would always get jealous seeing child actors on newspapers and television and I was like ‘oh my God, I am a child, and I could be an actor, living my dream life but I’m still stuck here’.
Do you feel what you do can inspire and impact the world? Please elaborate.
Of course, I think anybody with a decent following on social media has the potential to positively impact the community. Content creators enjoy a certain reach and it’s so important to handle that responsibility meticulously and the kind of message that you’re putting out needs to be respectful of certain socially expected parameters and mindful of the basic laws of the universe. It’s better to say nothing, then to say something stupid something that is going to just bring out the worst in people or send out misleading signals. I feel like the amount of content that audiences are consuming these days can trigger positive change if it’s done in the right manner. I feel strongly about a lot of topics, and I make sure that my platform is a reflection of that in some way. With content creators as opposed to film stars and celebrities, there is a direct engagement with audiences and a more one-on-one connection and hence content creators stand at a more leveraged position to influence audiences positively. I love body positivity as a topic.
Who were your fashion icons growing up?
Any fashion events that you envisage yourself at in the future to represent the brown renaissance? I think a lot of my inspiration came from the indie pop movement of the 1900s and the 2000’s. I started watching Hollywood movies and a lot of my inspiration started coming from the Bollywood Hollywood section in glossies and I made cutouts of the media, the models, the people. Then came Disney Channel and FTV and I used to watch those when my mom was away at work. I would love to represent India at the Paris, New York and London runways and walk for Indian designers who are using sustainable fabrics and indigenous designs and helping skilled artisans make a living in India. I love Madhu Sapre, Naomi Campbell, Tyra Banks, Cindy Crawford.
As you started a style blog in college, what were some of your favorite pieces of clothing in your early years?
Yeah, it was called Spill The Sass. I love blogging on T-shirts because there are so many ways that you could style a basic white T-shirt. Another blog I enjoyed back in the day was 5 ways to style maxi skirts. If I had to choose two pieces of clothing it would be a T-shirt and jeans!
How has your style evolved over the years?
It’s evolved from minimalistic and pocket friendly to being experimental and qualitative. The more I visited fashion weeks and events, the greater I experimented with outfit ideas that I curated personally. Over the years, I’ve started leaning more towards keeping it classy, chic and comfortable.
Tell us about your favorite online character since you make a bunch of them?
My favorite online character of mine would be Raju Ki Mummy because it’s based on my own mother.
If you could collaborate with anyone in the world, who would it be and why?
I would love to collaborate with Jenna Marbles. I love her to death. I discovered her few years ago and I would love to meet her in person. I mean she’s just a person who if I meet, I will just start sobbing like a child.
Have you faced adversity in your field? How have you risen from it?
Adversities are just an everyday fact of life but I like to believe my dreams and goals are bigger than my fears and setbacks. I know at the end of the day I want to be something; I want to give back and quitting isn’t the solution. Every time I face a creative block, I just tell myself this ‘get up and get to work, there are many who look up to you, you can’t disappoint them’. Also, the support from family, friends is nothing less than therapeutic especially when you’re having that typical bad day. I run towards therapy when I hit rock bottom, which happens quite often. We often feel burnt out, exhausted, tired, and just sad. I’ve been taking therapy for the last two years. It’s been beneficial. I’m not saying all my problems have vanished; that’s not how it works. It’s a continuous journey and a continuous process, but I think therapy is my mantra.
You recently turned into an entrepreneur with your own line of candles. Tell us more on what drove this decision and are there any other lifestyle products you will be launching?
As a creator I think it’s just natural to want to extend your brand trajectory to newer realms and not be stagnant in your growth path. It’s hard to gauge the shelf life of any creator considering there is stiff competition and there will be a sense of redundancy that seeps into the algorithm at some point. It’s always beneficial to expand your forte and explore multiple revenue streams is what I’ve gathered from so many interactions I’ve had with my industry peers over the past few years. There were many opportunities where people wanted to create merchandise of mine or partner on a fashion and accessory line but I wasn’t very mentally ready given my hectic schedules. I was a customer of Rad Living and after the pandemic I went into this zone of binge buying so much self-care stuff and you know candles was one of them. So when this came about I think I was ready to experiment and expand and was looking for an avenue to invest my energies on something enjoyable. I had already made a content piece on candles before this offer came my way so I had a list of quirky candle names, taglines for fragrances, matching the fragrance notes with the names. I think with this inning the whole ‘Creator’ part to me really came to use here as well and that’s what was exciting about this and it was funny because it was such ‘a life comes to a full circle’ moment for me. My mom was into candle making because Nainital at that point was known for its candles and she used to make such variety of candles, 100s of types of candles and all my life I mean the first 16-17 years of my life I’ve just seen my mom make candles at home and our house were full of wax and everything was just candles. My father used to sell candles and it was my family business. Let’s just say that I’m taking forward the family legacy and I’m very excited to go home and to my father’s shop in Nainital and put my candles there and sell them!
Will there be any lifestyle products you’ll be launching?
I was so nervous about this candle launch as I never wanted to mislead my audiences and have them indulge in something that’s mediocre. I really invested my heart and soul in this venture, and thankfully the response has been beyond phenomenal. Courtesy all the good word of mouth publicity, I’m thinking of maybe launching my own beauty and fashion line in about 2 years!
What have been your favorite content pieces that have you worked on this far?
I love most of my content pieces as I’m very particular about each one of them so it’s hard to pick a favorite. One of them is a mini film called Aunty Prem Hai and it’s about an orthodox lady finding out that her nephew is queer from his ex-boyfriend, and this is a first time reveal since the nephew has never come out of the closet. There’s also this series called How Aunties Talk About Sex, and I’ve given a twist to how old-timer desi Indians broach the topic of sex based on how I’ve seen my mother interact with her friends, post dinner conversations amongst relatives, and how it’s more like a taboo.
What are your favorite social media trends?
Anything that emits positivity and gratitude. It’s important that social media trends invoke a sense of intellectual enhancement. Anything that kind of teaches you something that enriches your existence or makes you want to live life more wholesomely. I also enjoy throwback trends, something to do with special memories and nostalgia, because I feel old school is always timeless.
Do you feel people are so trapped in social media that they forget about the world around them outside of their laptops, phones, and tablets?
Yes. Personally it’s been a task for me to get detached from technology and balance the real and the reel. In the last couple of years, I have consciously cut down on my screen time, even though it’s all work and no play for me. Social media is so omnipresent and it’s sometimes scary to see this crazy social media obsession where people forget there’s a real world out there with real people and you need to forge real connections that are deeply rooted in authentic exchanges. It’s scarier to see how social media trends have now become rules to live by for a more meaningful existence for many when on the contrary that shouldn’t be the case.
It’s a word that invokes a sense of pride in me because for me it’s all about being innovative, authentic and self-made. Influencer on the other hand is something that doesn’t resonate with me because there’s no real job description. I’ve always maintained my stand of not being an influencer as I create content and make a living out of being creative and curating an audience for myself over the years.
As you’ve worked with Priyanka Chopra, Kareena Kapoor Khan, Aayushmann Khurrana, and others do you hope to be more involved in Bollywood? Tell us about your acting projects.
Of course, I would love to be more involved in the film industry not just in India but globally too. I think there is so much scope for the South Asian community to make a mark in world cinema and it’s time we pick up more Oscars and Grammy’s in the coming times. Anyone who is a creator is also a film star at heart. 90% of creators who make sketches and skits are facing the camera 24×7, making original content, improvising on scripts and all of that stems from that innate ability to be great performers who can keep an audience engaged. I would love to someday have my own podcast where I interview film personalities and get into their skin. I love the dance and song sequences in Bollywood films, and I think I’d be great doing that as well! I’d love to see how I can get out of my comfort zone and do something that doesn’t directly relate to my online alias in the future. I got a lot of offers during the lockdown and shot for a film in 2022 which sees me in a leading role and I’m excited for it to launch later this year. I’m working on some writing projects as I would love to script a documentary or a short film.
Lastly, what do you hope to take away from this interview with Brown Girl Magazine?
I think the questions have been great. The questions have been answered in a way that I feel so confident about myself right now, and I feel so proud about myself and that says a lot. I would like to thank Brown Girl Magazine for taking time out to interview me. I hope this inspires the brown community across the world!
January 3, 2023January 10, 2023 3min readBy Subrina Singh
Curried Chicken with Roti Parata or Roti, popular Middle Eastern/Indian cuisine
It is officially that time of year—the holiday season. There’s nothing like Christmas and New Year’s in the West Indies. Between the pepperpot in Guyana and the palm trees decorated in lights in Trinidad, the home food, warm weather and laid-back ambiance makes us wish we could escape the cold and head back to the Caribbean. Most of us, however, cannot “take holiday” and find ourselves hungry for fresh dhal puri and doubles. But, thanks to these Indo-Caribbean food bloggers, we can bring the motherland to our kitchens.
From Diwali mithai specialties to curry chicken, Matthew is creating a name for himself as a young Guyanese food blogger. He makes a great effort to incorporate Hindu holidays and traditions on his Instagram account, in conjunction with the customary foods and sweets associated with these religious events. However, his expertise does not end there, with new and alternative recipes for classic dishes such as curry chicken and bhara, Matthew takes center stage sharing both traditional Guyanese dishes as well as specific religious dishes made for festivals. His most popular YouTube video, with 1.4 million views, features his grandmother and focuses on the best tips to make the softest Guyanese paratha roti. In addition, his YouTube account is home to many videos offering guidance to Indo Caribbean cooking. Find recipes at @mattews.guyanese.cooking
Natasha Laggan of Trini Cooking with Natasha is wildly popular throughout the Caribbean and the U.S. With humble beginnings, Natasha credits her love of food to her family’s business. She speaks of the nostalgia home food provides her as she reminisces memories of her grandmother’s cooking and helping her mother make sandwiches early in the morning. Featured by Forbes, Natasha grew her Facebook following quickly throughout the pandemic by posting old YouTube videos. Today, she has more than 1 million followers on Facebook and over 200K followers on YouTube. She uses her passion for cooking and Trinidadian culture to bring easy-to-follow recipes to viewers. Her following has now reached the West Indian diaspora globally as she has also become a brand ambassador to two well-known food companies. Follow the food expert @trinicookingwithnatasha.
With over 100K followers on YouTube, Ria is quite the expert when it comes to making roti. Her dhal puri, sada roti and paratha roti tutorials have over 1M views! However, her expertise does not stop there. Of the 180 YouTube tutorials, her recipes vary from curry to other Trinidadian favorites like macaroni pie and pigtail soup. Just scrolling through her YouTube page makes your mouth water. From doubles to classic Trinidad bakes like pound cake and sweet bread, she provides precision and anecdotal commentary while guiding you through the familiarity of home food. Check out Ria’s page at @cookingwithria.
Known as Chef Devan, Devan Rajkumar embraces his Guyanese Canadian heritage by creating recipes combining flavors of both the East and West Indies. His love of food has allowed him to expand his role to judge in a popular Canadian cooking show: Food Network Canada’s Fire Masters. His cooking often blends the flavors of multiple cultures but also creates the classic recipes of his motherland. With a multitude of interests, Chef Dev uses his social media platform to connect with followers by sharing various aspects of his life that go beyond cooking. His most recent YouTube video provides a trailer for an upcoming video “Tastes Guyana” which shows him exploring Guyana from the inside, specifically deep parts of the inner country. To learn more about Chef Devan follow @chefdevan.
Reshmi is the chef behind the growing blog, Taste of Trinbago. A Trinidadian native who now resides in Texas, she uses her love of food and Trinidadian culture to share hacks, tips and easy recipes with West Indians throughout the globe. She finds a way to simplify traditional West Indian meals, that we once watched our elders make with curiosity. From holiday specialties like black cake to Diwali delicacies, Reshmi has brought vegetarian and non-veg recipes to followers in an extremely accessible way. She even posts recipe cards on her IG highlights for followers who may need written instructions. Her IG profile is a mix of various West Indian foods while also sharing bits of her life and even her secrets to baby food. Follow her @tasteoftrinbago.
These are just five Indo Caribbean food bloggers sharing their secrets to easy cooking. The once very daunting recipes and food instructions our parents gave have been simplified by most of these bloggers through video, voice over and modernized recipes. We no longer have to estimate a “dash, pinch or tuk” of any masala. We are just days away from Christmas and this is the perfect time to find the best-suited recipe to make that paratha for Santa.
August 3, 2023August 20, 2023 7min readBy Ramona Sukhraj
Passion is something many claim to have, but few truly possess. Whether it’s hobbies, professions or romances, it’s the secret ingredient we all crave but is quite difficult to come by. But on meeting Chef Devan Rajkumar — aka Chef Dev — it takes just a few moments to understand true passion. For the Indo Guyanese chef from Toronto, passion has always been food and its power to connect, nourish, excite and represent.
Whatever the outlet, Rajkumar feeds his mission to bean ambassador for modern, West and East Indian cuisine. I recently sat down with him to talk about this and the experience of bringing Indo Caribbean flavors to South Asia and beyond.
Feeding a passion for food
“The sights, the sounds, the aromatics. The excitement of the kitchen has just always appealed to me,” he began. “Food moves me in a certain way. I want to nurture and nourish. I’ve just always wanted to do for others.”
As he sat back in a ‘Guyana vs. the world’ tank top, Rajkumar’s energy was palpable.
“I’ve always lived and breathed food, all day, all night. Like I’m talking about food right now. I’m constantly talking about food.”
To Rajkumar, food is education — one of the best (and most enjoyable) ways to learn, teach and explore the world — and he credits his older brother Jai for inspiring this mindset. Jai was the first to introduce him to different cuisines, teach him to be curious about the world and show him how to challenge the norms of a “typical brown kid.”
Despite this encouragement, however, a culinary career wasn’t Rajkumar’s first instinct. The son of a businessman, he initially jumped around universities and career paths. He also struggled with substance abuse and grief after Jai’s passing. Through all the challenges, food remained a constant, and the sense of community it created was a powerful draw.
“At a very young age, I recognized how food made me feel if I was in a bad mood and how it made others feel,” he shared.
He’s always looked forward to sitting around a table with friends and family, enjoying a nice meal, and how everybody could share their stories or just forget their troubles.
“Food is a very powerful vehicle for transporting someone.”
In 2009, Rajkumar finally followed his passion and joined a culinary school. He realized he had a knack for creating this experience for others.
“I realized I had the power and the gift to nourish and nurture someone else in this way,” and it became irresistible.
A cook with no boundaries, Rajkumar didn’t want to limit the number of people he reached to just those in Canada.
For many, success in the culinary world is having a thriving restaurant, but after spending six months opening one with The Food Dudes in 2015, Rajkumar realized this route wasn’t for him.
“I wanted more culture,” he explained. “I wanted to learn and not so much get my ass kicked, but to be a sponge. I knew I needed to travel to broaden my horizons.”
So he did. Rajkumar spent months cooking in India, London, Peru and Dubai. He shared his experiences on social media and people back home took note.
“When I returned to Toronto,” he continued, “that trip had established me as a cook who had no boundaries. As someone who wasn’t afraid to explore and get out of their comfort zone.”
And get out of his comfort zone he did.
“From catering to a pop-up abroad to filming ‘Cityline’ and speaking engagements, every day is different,” he explained. “I’ve had my bouts with imposter syndrome, but ultimately, I’ve gotten to make more of an impact than just opening a restaurant.”
That impact has especially been prominent in South Asia.
Rajkumar embraces not only his Caribbean culture, but his South Asian roots as well.
The temple he grew up in was a blend of Guyanese and East Indians, so he knew foods from a typical Guyanese household like alu curry and saijan but also East Indian favorites like dhokla and malai kofta.
“Ultimately, we came from India,” he declared. “I embrace the culture and I am very comfortable leaning back and forth into it. It’s in me. It’s who I am.”
In fact, Rajkumar noted his career became much more defined and successful when he really began to identify as not just a chef, but as an Indo Guyanese Canadian chef.
Hearing this, it was no surprise that Guyana, India and Pakistan stand out as some of his favorite destinations.
“Guyana is hugely impactful for me,” he shared, having visited his parents’ homeland frequently. “As soon as that door opens [at the airport], you smell Guyana. You smell the sugarcane burning from rum factories. I have all these wonderful sights, sounds, smells and flavors from those trips.”
His sentiments for India are similar.
“Incredible India is incredible India,” he referred to the country’s tourism slogan. “Every 100-200 kilometers, the menus can change completely. I can live in India for the rest of my life and never see it all.”
Rajkumar’s first trip in 2020 was only nine days long, but its impact stayed with him.
He couldn’t have been more excited to return for a month, earlier this year, and host what his friends there dubbed the “Mad Love Pop-Up,” after one of his signature sayings.
He filled the menu for the 18-day event with global dishes like ceviche and scotch eggs but infused them with West and East Indian flavors like masala, jerk and cassareep — a rich extract of the bitter cassava native to Guyana. Before he left, he even prepared Guyana’s national dish of pepper pot, a hearty meat stew, for the staff meal.
“My whole thought process was ‘let me give these people — my family there — an experience they’ve never had before,” he detailed. “Any time I give someone pepper pot or cassareep, they’re just so shocked. It’s so unique.”
Rajkumar is always excited to share the flavors and culture of Guyana with new people, but with his roots in South Asia, bringing them to Pakistan was that much more profound.
“In India, maybe it’s different, but in Lahore, most people don’t know about Guyana or where it is. That’s another reason why I did this. That’s why I do all the things I do. That’s why I’m wearing this tank top — to raise awareness about my culture and how beautiful it is,” he said.
Time in South Asia has also helped Rajkumar gain a deeper appreciation for the origins of many Indo Caribbean dishes and reinforced his love for them.
“Guyanese cuisine doesn’t just have Indian influence, but so many dishes in some way, shape, or form come from there. Like when I’m eating sada roti, I can tie it back to which type of flatbread it came from in India. I feel like a better-equipped chef at the end of the day. I’m more connected to my Guyanese roots and to the culture overall.”
Rajkumar wants to foster a deeper understanding and relationship between both heritages. He wants his food to build connections, not disparity.
Bringing the world back home
Rajkumar has visited over 20 countries, but Pakistan remains one place he’ll cherish his entire life. He is grateful not only for the opportunities he’s had there, but also for the chance to offer a fresh, alternative view of the country from what is often shown by the media.
Chef Devan Rajkumar wants to use his culinary skills and experiences to bring people together.
“When people saw me posting content from Lahore, they were like, ‘Oh my God, this is Pakistan?’ This is not what we expected. This is not what we thought we’d see.’ They were shocked at how beautiful, kind, and welcoming everyone was.”
Reactions like these are Rajkumar’s ultimate goal.
A cookbook is due next year. He has aspirations of launching merchandise and cookware, traveling to South East Asia, and continuing his pop-ups, but ultimately, he concludes,
“I just want to stand for something. I want to continue to learn, remain humble, represent my Western and Eastern cultures and spread mad love. I want to be an ambassador to that world and be someone who’s dedicated to his craft, bettering himself and those around him.”
“I just want to continue to grow as a person,” he added with sincerity as he touched on his sobriety and what it’s taught him about achieving your goals.
“That might sound cliche, but it’s new to me. I’ve spent the last two years learning about myself and being vulnerable about how I feel, my healing journey and what I’m going through. If I excel and continue to invest time and discipline in that arena, everything else around me will flourish. I believe that goes for anyone.”
Rajkumar is going far literally and figuratively, but no matter where he lands, you can be sure he’ll bring something back for his supporters, whether it be a new view of the world or a concoction like a ceviche pani puri on one of his menus.
“That’s my travels to India, Pakistan and Peru all in one bite!” he exclaimed.
Chef Dev’s journey has not always been an easy one, but it’s a powerful example of the success one can taste with hard work, embracing authenticity and following true passion.
