Biography Tarsem Kalyan

Born in Kenya, Tarsem Kalyan came to Britain in 1964, and, while still at school, he set up a rock band and performed all over England and the Continent. He began learning the classical, Tabla in 1973. Now, he is an internationally renowned musician

Since then he has managed to combine his classical playing with other styles ranging from rock, jazz, dub, world music and Bhangra, indeed he is also a senior member of the seminal Bhangra band - Alaap. With 16 albums in the market, they have played at all the major venues and festivals around the world.

Tarsem Kalyan's musical influences reflect his playing experiences, and include Jimi Hendrix, Ustad Alla Rakha, John Stevens, Elton John, Cliff Richard, The Beatles, The Cream and Ginger Baker also The Free.

Kalyan is one of those rare musicians who combines his performance career with teaching and has a fantastic talent for composing. His commitment to teaching and developing opportunities for others prompted him to take a course, the Music Tutor Training Course (Dartington College of Arts and the Open University) in 1993-5. He discovered an enthusiasm professionalism and commitment to this work. Kalyan's own musical career was profoundly affected and inspired by Bade Ustad ji Heera lal ji of Delhi Gharana, Ustad Zakir Hussian, Ustad Tari Khan and John Stevens Artistic Director of Community Music Ltd. Stevens and Community Music helped him formulate a musical and teaching philosophy which links appropriately the different cultures (Classical Indian Music and improvised Jazz to World music and Fusion crossover.) also a multi -percussionist playing Tabla, Dholak, Dhol, Djembe, Darabouka, western Drum kit, Timbale's etc.

Kalyan has also written two Tabla books, one Dholak book, a beginners Tabla CD and an intermediate/advanced Tabla DVD. He is also playing with a world music fusion band that has played at Womad and many other festivals and venues around the country. Their compositions and playing is indeed unique and has a feel and blend of its own flavour.