Weekend guide: Bollywood vocals, glowing lanterns and wire art
Here's what happening in metro Atlanta this weekend.
🎸 Orchestral Manoeuvres In The Dark swings through the Buckhead Theatre. (Fri.)
🎤 Roots rock sister duo Larkin Poe takes the stage at The Eastern. (Fri.)
🏮 Duluth caps the city's monthlong celebration of the arts with a lantern parade with an enchanted forest glow theme in the Town Green. (Fri.)
✌️ Dark Star Orchestra walks you out in the morning dew at the Tabernacle. (Fri.)
⚾ The Braves host a three-game series against the Boston Red Sox (Fri.-Sun.)
🎨 Check out some cool art, live music and food at the Old Fourth Ward Spring Arts Festival. (Sat.-Sun.)
🧑🎤 Indian playback singer and "diva of Bollywood" Sunidhi Chauhan comes to Gas South Arena. (Sat.)
🥁 WigWag Fest returns to Avondale Estates with local indie rockers girlpuppy, Puddles Pity Party, The Woggles and more. (Sat.)
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Time Magazine
11 hours ago
- Time Magazine
The Complex Ending of Indian Thriller 'Mandala Murders'
Mandala Murders, a gripping Indian crime thriller series on Netflix, follows detective Rea Thomas as she investigates a series of ritualistic murders in the fictional remote town of Charandaspur. Over eight episodes, the show unravels a chilling mystery involving a secret cult called the Aayastis, who are attempting to create a god-like being named Yast by assembling human body parts according to an ancient ritual. The series blends crime investigation, supernatural lore, and political intrigue, revealing how deep-rooted beliefs and family legacies can drive people to horrific acts. Throughout the season, viewers are drawn into a complex web of betrayal, faith, and moral ambiguity. The story contrasts the personal journeys of Rea and Ananya Bhardwaj, two women connected by their grandmothers' opposing roles in the cult's dark history. The finale ties together these threads, offering answers but leaving enough open to hint that the saga is far from over. What is Yast and why does the cult want to create it? At the heart of Mandala Murders is the myth of Yast, a man-made god envisioned by the Aayastis cult. Yast is a being constructed by piecing together what they see as the ideal human body parts from various victims, inspired by the concept of the Vitruvian Man and ancient Indian spirituality. The cult believes that through this unnatural creation, they can usher in a new divine era—one in which Yast will reign supreme, transforming the world and cleansing it of those deemed unworthy. This god is not just a spiritual ideal but a symbol of ultimate power and control. The cult's ambition to resurrect Yast reflects a dangerous blend of fanaticism and pseudo-science, where ancient rituals meet modern technology. However, the price of this resurrection is horrifying: the ritual requires numerous human sacrifices, with each victim selected for specific body parts that will complete the divine vessel. This blend of science, mysticism, and brutality drives the narrative and raises questions about the cost of blind devotion. The ritualistic murders and the mandala pattern The murders committed by the Aayastis are not random but carefully orchestrated rituals. Each victim is chosen for a particular body part—such as a limb, face, or other distinctive attribute—that fits into the cult's grand design of Yast's body. The killings follow the geometry of a mandala, an intricate spiritual symbol representing cosmic order and balance. This pattern connects the crime scenes and serves as a symbolic map for the cult's progress toward creating Yast. This methodical approach to murder highlights the cult's cold precision and the extent of their fanaticism. The mandala pattern is a dark twist on spiritual symbolism. While mandalas are typically associated with harmony and enlightenment, here they become the blueprint for ritual slaughter. The series uses this contrast to underscore the warped ideology behind the Ayastis' mission, showing how religious symbolism can be twisted to justify horror. Ananya and the legacy of Rukmini Devi Ananya Bhardwaj, a prominent political figure in Charandaspur, is revealed as a key antagonist who is determined to continue the cult's work. She is the granddaughter of Rukmini Devi, the original founder of the Ayasthis' project in the 1950s. Rukmini's vision combined radical science and ancient spiritual beliefs to begin the dangerous experiment of bringing Yast to life. Ananya, driven by loyalty to her grandmother's legacy and her own political ambitions, reboots this project with ruthless determination. Ananya's actions show a chilling disregard for human life. She orchestrates murders, manipulates people around her, and shows no remorse for the carnage left in her wake. Her personal flaws and toxic relationships further complicate her character—she is politically powerful but deeply flawed, willing to betray family and friends to complete the Yast project. Rea Thomas and the legacy of Nandini Opposing Ananya is Rea Thomas, a dedicated and morally grounded detective from the Crime Investigation Bureau. Unbeknownst to her at first, Rea is linked to the cult's past through her grandmother Nandini, who was once part of the original Aayastis but ultimately rejected their cause. Nandini's turning point came when she realized the catastrophic consequences of bringing Yast into the world and sabotaged the original plan by destroying a critical part of the ritual. Rea's journey is one of discovery and redemption. As she uncovers her grandmother's story and the cult's history, she becomes determined to stop Ananya and the Aayastis from completing their apocalyptic mission. Her struggle represents the theme of legacy as a choice—while Ananya embraces the cult's darkness, Rea fights to bring justice and protect her community, even at great personal cost. Vikram's role as the final sacrifice Vikram Singh, a local police officer and Rea's close ally, becomes the cult's ultimate target. His body is believed to be the last piece necessary to complete Yast's perfect human form. The cult's plan culminates in harvesting Vikram's blood and body parts, tying him directly to the mythological ritual and making his survival crucial to stopping the catastrophe. Vikram's involvement raises the stakes emotionally and narratively, especially when it's revealed that he also has a mysterious connection to the cult, through his mother Vasudha's role in past events. The threat to Vikram personalizes the fight between Rea and Ananya, turning it into a race to save not only a life but the future of Charandaspur and possibly the world. The failed resurrection and the fall of Ananya The final episode builds to a tense confrontation deep within the underground chambers where the cult prepares to complete Yast's resurrection. Ananya and her followers are ready to perform the final ritual, with Yast's grotesque, incomplete form suspended in a tank. As the blood sacrifice of Vikram is about to be carried out, Rea arrives to stop the ceremony. Rea's intervention is violent and decisive. She stabs Ananya just as the latter attempts to kill Vikram. This moment disrupts the ritual, preventing Yast's full resurrection. The scene is both a climax and a turning point, symbolizing the struggle between the destructive legacy of the past and the hope for justice. However, despite the victory, the lingering presence of the cult members suggests that the threat is far from over. What the ending implies for the future Though the immediate danger is halted, the series ends on a note of uncertainty. The final scenes hint that some cult members remain free, and the ideology behind Yast has not been fully eradicated. The shadow of the Ayastis still looms over Charandaspur, leaving the door open for future conflicts. This ambiguous ending invites viewers to reflect on the cyclical nature of fanaticism and the challenges of uprooting deeply entrenched beliefs. The unresolved threads suggest that the story could continue in a second season, exploring how the battle between darkness and justice evolves in a world where faith and power collide.
Eater
12 hours ago
- Eater
The Best Dishes Eater Chicago Editors Ate This Week: July 25
The editors at Eater Chicago dine out several times a week, if not per day, which means we're always encountering standout dishes that deserve time in the limelight. Here's the very best of everything the team has eaten this week. Rasam from Thalaiva's Indian Kitchen and Bar in Park Ridge Rasam from Thalaiva's Indian Kitchen and Bar. Ashok Selvam/Eater Chicago Chicago is coming off a streak of consecutive 90-degree days. So why am I telling you to travel to the Northern Suburbs and try some soup? Because South Indian food is just so haute right now. As common with other international cuisines, Americans are realizing that first to market doesn't always tell the full story and that there's more to Indian food than butter chicken (though butter chicken allegedly is making a little bit of a come back). Americans loved tiki, so might as well give them some tropical vibes off the Malabar Coast in Southern India. Particularly Keralan cuisine, where beef and pork often shine, has seized the spotlight and Chicago is seeing more and more restaurants. Having South Indian blood, I've been skeptical about what dishes are getting attention, and I've seen some restaurants flounder despite being hailed as the next big thing. In Park Ridge, Thalaiva's Indian Kitchen and Bar soars with an ideal mix of fun items — like fish fries and an array of Indian coffees — as well as the stuff I grew up eating at home in Chicago. I feel 'homestyle' is kind of dismissive, but the rasam served hit all the right notes; it's a healing vegetarian elixir full of tamarind and tomatoes that helped power me through a number of bitter Chicago winters. We ate it with a little basmati rice mixed in. At Thaliva's, they'll bring out a small gravy boat, a ladle, and cups. You might opt to slurp it down with a spoon or sip it slow with a utensil. Remember: South India is no monolith. We like both dosa AND idily, thank you. We just love our carbs which brings me to a realization: How can you tell if an Indian restaurant is good? Just keep an ear out for the sweet sound of a glucose monitor alarm. That's our people's tell, and I heard a chorus of them at Thalaiva's. — Ashok Selvam, lead editor, Eater Midwest Shrimp lumpia from Cebu in Lincoln Square Shrimp lumpia from Cebu. Ashok Selvam/Eater Chicago There is such thing as bad lumpia. It can be soggy. The wrapper to filling ratio can go awry. The fillingcould be rancid, even when fried to a golden crisp. I write this as a reminder not to take quality lumpia for granted. Along Lincoln Avenue, Cebu has found a niche as an all-day restaurant with Filipino American flavors. The mid-afternoon menu is great on weekends for families, and the pork lumpia might be the best in the city. These aren't the bite-sized lumpia you might prefer. They're a little longer and meant to be savored. For dinner, Cebu amps its lumpia up with shrimp. As a big fan of the pork version, I was skeptical: If it ain't broke, don't fix it. But after a single bite, my tastebuds were singing a different tune. Shrimp was a simple yet decadent upgrade. I don't know if there's such thing as a perfect lumpia, but Cebu's nighttime offering has me wondering if we're getting close. — A.S. Neapolitan pizza from Coda di Volpe in Lakeview Coda di Volpe specializes in Neapolitan pizzas. Sandy Noto/Coda di Volpe Chicagoans seemingly love to debate pizza just about as much as they enjoy eating it. Deep-dish versus tavern-style is an eternal battle that will never be decided, but they're not the only pies deserving of your attention. Detroit-style squares have exploded in popularity in recent years, and there are also plenty of quality options for New York slices (no judgement) and traditional Italian pizzas. This past week, I visited Southport Corridor favorite Coda di Volpe to try some of its Neapolitan offerings. The restaurant is one of few in the city that's VPN-certified, a designation given to pizzerias by the American affiliate of the Naples-based Associazione Verace Pizza Napoletana. This means the pies are made under certain parameters with approved equipment, which in theory should produce more consistent and superior results. Of course, it's still possible to have a bad Neapolitan pizza while adhering to these guidelines, and vice versa, so the certification isn't the be-all and end-all. It's been several years since I'd been to Coda di Volpe, but the three pies I sampled that night — margherita, mortadella and pistachio, sausage and soppressata — all hit the mark. The blistered, chewy crust surrounds a soft and gooey center, making it the perfect base for a smattering of toppings. The mortadella and pistachio pie stood out in particular — the savory pork, buffalo mozzarella, and nutty pistachio pesto all complementing each together harmoniously. It was worth braving the congestion around the neighborhood that coincides with a Cubs home game. — Jeffy Mai, associate editor, Eater Midwest Taiwanese beef noodle soup from Minyoli in Andersonville Minyoli is a Taiwanese restaurant offering noodle soups, popcorn chicken, and more. It's been a hot week in Chicago, so naturally I was in the mood for… noodle soup. Taiwanese restaurant Minyoli opened in Andersonville last year, giving the North Side a much-welcome spot to enjoy the East Asian country's specialties. While the chilled sesame noodles might've been more appropriate given the weather during my visit, I decided to go with what the kitchen is best known for, and also Taiwan's national dish — niu rou mian, or beef noodle soup. A bowl of eight-hour bone broth arrives teeming with bouncy, homemade noodles, pickled mustard greens, and tender beef (with the option of adding tendon as well) that's braised with black bean and spicy broad bean sauces. I added a little more heat with some chile oil, which really made the dish sing. Temps be damned, you should order this complex and wholly satisfying noodle soup year-round. — J.M.
Eater
13 hours ago
- Eater
Filipino and Indian Flavors Merge at This ‘Top Chef' Star's New Wicker Park Cafe
Zubair Mohajir has helped redefine South Asian cuisine in Chicago, with the successes of Lilac Tiger and the Coach House in Wicker Park, and more recently, with the fusion of Mexican and Indian flavors at Mirra in Bucktown. Then, Mohajir leaped to the national stage earlier this year as part of the cast of Top Chef: Destination Canada. His colleagues say that Top Chef hasn't gone to Mohajir's head. He's remained grounded. He wants to elevate the people around him and push boundaries. But Coach House chef de cuisine Jacob Dela Cruz has seen one change. He's become a really good photographer, constantly snapping photos of his boss posing with star-struck customers. Jokes aside, Mohajir isn't resting. He's formed a new team, along with Dela Cruz and Salt Burger and Fries co-founder Hassan Jaffrani. Earlier this week, the trio unveiled Sarima Cafe, which shares a space with Salt's Wicker Park location at 1924 W. North Avenue. Jaffrani and Mohajir have known each other for years. When Jaffrani, who's also behind the IDOF brand (like Salt, a hit with young Muslims) decided to close the Wicker Park branch of Beard Papa's, Mohajir jumped at a chance to open a cafe. Like his other projects, this spot would infused dishes with South Asian flavors — this time blended with Dela Cruz's Filipino heritage. Sarima serves breakfast sandwiches and pastries. Eventually, they'll add small-batch ice cream in flavors like red mung bean to the menu. Mohajir is excited to brew the same masala chai he serves at his other restaurants (bartender David Mor has made creative use of the spiced tea at his bars Truce and Lilac Tiger). They also pour Dark Matter Coffee. Kim Kovacik Kim Kovacik Kim Kovacik Kim Kovacik Mohajir brought on local baker Reema Patel to fill the pastry case with delights like chai flan, an ube crinkle cookie stuffed with cream cheese, and calamansi shrikhand doughnut based on a Boston Creme. Patel, who's been working in Pilsen on the pastry team at Mariscos San Pedro, has created a unique lineup of cake doughnuts, cookies, and more. There's even a cashew cookie with a silver leaf based on the classic South Asian diamond-shaped sweet, kaju katli. The 'Food For the Gods' bar is made with dates and black tea. Patel also appeared on Season 2 of the reality cooking show Baking It. She teases upcoming treats like a gulab jamun banana pudding. 'A really cool part of creating a space and creating recipes is knowing that you can change things and still end up with something even better than what you thought,' Patel says. Sarima will also offer something that Mohajir has been reluctant to offer: dosa. Paper dosa is thin and crispy, and they'll stuff it with mushrooms and sweet potato. It's almost cliché for a South Indian chef to offer the iconic crepe-like item. They'll have other toppings available, too. Jaffrani says they need to offer a 'steak and eggs' like dosa option. Kim Kovacik Kim Kovacik Kim Kovacik Kim Kovacik The food at Sarima is halal, which means no pork. Diners who sink their teeth into the breakfast sandwich will taste tocino made of chicken. Mohajir says he 'gets a kick out of' serving halal versions of tocino and longganisa as the Muslim community doesn't typically eat pork: 'I think bacon smells amazing, but like, I've never eaten bacon, you know?' he says. So what's with the name? Dela Cruz explains it's from a legend that started on the Filipino island of Mindanao. It's derived from 'Sarimanok' a colorful bird meant to symbolize good fortune. The crew has seen Chicagoans wait in long lines for pastries at bakeries like Del Sur and Fat Peach. Mohajir hopes to see good fortune and long lines out the door on North Avenue and says they're concentrating on keeping up with supply and demand: 'We're here to sell food, we're here to sell pastries,' he says. 'If we don't make enough, then what's the point?' Sarima Cafe, 1924 W. North Avenue, open 8 a.m. to 2 p.m. on Wednesday through Sunday, hours will be expanded later this summer Kim Kovacik Kim Kovacik Kim Kovacik Kim Kovacik
