Cooking With Stella
Special Presentations
(Canada, 2009, 103 mins, 35mm)
In English , Hindi with English subtitles
US Premiere
Directed By: Dilip Mehta
Writers: Deepa Mehta, Dilip Mehta
Cinematographer: Giles Nuttgens
Exec. Producer: Deepa Mehta, Ravi Chopra, Sanjay Bhutiani, David Hamilton
Editor: Gareth C. Scales
Sound: Sylvain Arseneault
Music: Mychael Danna, Amritha Fernandes+Bakshi
Cast: Seema Biswas, Lisa Ray, Don McKellar, Vansh Bhardwaj
Producer: Hamilton
“Based on a story that’s true….almost,” is how director Dilip Mehta begins this deliciously wry battle between the servants and the served, set among Canadian civil servants and their Indian staff in a New Delhi diplomatic quarter. Wily cook Stella (Seema Biswas, BANDIT QUEEN; WATER) has dutifully served several generations of diplomats, but isn’t quite prepared for a role reversal: a diplomat wife (Lisa Ray, WATER; BOLLYWOOD/HOLLYWOOD), and a stay-at-home husband (actor/director Don McKellar, CHILDSTAR). What’s worse, the hubby, a professional chef, has designs on her kitchen, or at least her recipes, and pleads with the talented Stella to teach him her secrets. Little do the visiting Canadians know, however, that Stella may be skimming off more than the milk, and “liberating” those unused pantry items for the private market. When a beautiful new helper arrives, one who may be a little too virtuous for her own good, the plot leads to some strange cooking indeed. Brother-and-sister duo Dilip and Deepa Mehta return to SFIAAFF after we paid tribute to their talents last year with special screenings of Dilip’s documentary FORGOTTEN WOMEN and Deepa’s narrative HEAVEN ON EARTH. Delivering a 180-degree turnaround from the weighty topics of FORGOTTEN WOMEN, Dilip seasons this breezy comedy with some pointed satire involving Indian/Western stereotypes, archetypes, and relations. Fueled by some delicious visions of Stella’s culinary creations, this comical concoction (directed by Dilip, produced by Deepa, written by both) turns the master/servant relationship on its head, most tastily.
-- Jason Sanders