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Diamond Candy

As Indians, we love our gold like leprechauns.

Published: 04th February 2014 10:25 AM  |   Last Updated: 04th February 2014 10:25 AM   |  A+A-

As Indians, we love our gold like leprechauns. But the consistent ascent of the price of the yellow metal and the opening of our fashion markets to the world has introduced our ladies, and men, to newer trends. Hoping to get their foot through this door are two jewellers from Chennai who were in the city to introduce Hyderabadis to Chocolate diamonds.

Conducted over the weekend, the showcase was also an initiative by the Australian Trade Commission and the Park Hyatt hotel.

Considering their impure colour, brown diamonds, called chocolate diamonds as well due to the deep colour (for marketing purposes), were never even considered semi precious during the early years. However, with high availability especially from the Argyle mine in Australia (contributes to at least one-third of the world’s produce of diamonds, about 70 per cent of which are brown diamonds), chocolate diamonds have become quite the catch.

Significantly cheaper than pure diamonds, chocolate diamonds come in a seven degree colour range (C1 to C7), the lightest shade being called champagne and the darkest being called chocolate. Brown diamonds around C6 are usually called cognac for the deep amber colour.

Brothers Lalit and Vishal Palsani of Sitaram Jewels have been creating designs with chocolate diamonds for 10 years now but decided to give Hyderabad a shot as well. “In fact, our best customers in Chennai are people from Hyderabad, and they say that they can barely compete with their family and friends here. That’s why we decided to come here,” they share.

Says Michael Carter, trade commissioner and consul commercial, “Indians are travelling a lot more and open to much more. Which is why, if you notice, the designs created by Sitaram Jewels are mix of western aesthetic and Indian tradition.”

The showcase, which was called Wine, Dine and Shine, had a quintessential Aussie touch with food and wine pairing done specifically with Australian gourmet and wines. Agreeing, Sven Hoffmeyer, general manager,  Park Hyatt adds, “Why we decided to do the pairing with wine and meat is because jewellery designing is very much like fine cooking where there’s an attention to intricate details. It isn’t just about the product, it is also about the presentation that makes a difference.”

Featuring a select collection of finger rings, earrings and pendants, the jewellery featured stones valued at one carat and less. Designed in a variety of shapes – heart, oval, rectangular – the pricing began at `27,000. However, the brothers inform us that they can design a piece of jewellery starting from as low as `5,000.

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