
As BTS' V Heads To Paris, He Urges Fans To Be Safe After Airport Chaos
V was seen channelling a casual yet stylish airport look as he flew to attend the Celine show at the Paris Fashion Week.
BTS member Kim Taehyung, popularly known as V, has been taking over the internet after completing his military service. Whether through Weverse lives, sudden fashion moments, or signature muscle flexes, V knows how to keep his fans hooked. Since his military discharge, the K-pop idol has been busy with work.
On July 1, the singer was seen returning to South Korea from a work trip to Japan, and a few days later, he was spotted at the Incheon International Airport to attend the Paris Fashion Week.
The Winter Bear crooner took to social media to share a selfie of himself with a flight emoji. V opted for a white Henley top, which he paired with flared jeans, channelling a casual yet stylish airport look as he flew to attend Celine's show at the Paris Fashion Week. He completed the look with a classic Louis Vuitton duffle bag while carrying an orange cardigan, which added a pop of colour to his look.
Later, the K-pop sensation posted another photo of himself on Weverse wearing a mask and wrote, 'ARMY, you know that, right? It's dangerous. Let's be safe and do it safely next time." V's message to his fans came after a chaotic scene at the airport when fans crowded to catch a glimpse of their favourite star.
While V's team successfully managed the situation, fans took over social media to highlight how dangerous the airport scene was.
One fan wrote, 'It's been almost 3 years, and some people still haven't learnt manners or how to respect others. That airport scene was insane; I honestly felt scared."
Another fan wrote, 'Hats off to Taehyung and other members for going through this every time. It's so scary and dangerous."
Someone else wrote, 'Was expecting ARMY to act mature after their discharge, but hell nah, people don't change."
Despite the uncontrollable situation at the airport, fans were thrilled for V's appearance at the Celine show.
V completed his mandatory military service on June 10, 2025, alongside fellow BTS member RM. Since his return, V was seen catching up with his fans, doing a livestream with fellow BTS members, and appearing at J-Hope and Jin's concert to show his support.
First Published:

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


Time of India
2 hours ago
- Time of India
When a 'traumatised' Rakhee Majumdar decided to end her marriage with Gulzar after he showed concern for Suchitra Sen: 'We deserve an award for the best split couple'
Veteran actress Rakhee Majumdar's marriage to lyricist Sampooran Singh Kalra, popularly known as Gulzar , became an emotional topic for her fans when their bond ended on a traumatic note. However, after parting ways unofficially, they grew closer to each other. Rakhee Majumdar's failed marriage with Ajay Biswas Rakhee had married Bengali filmmaker Ajay Biswas at a young age, but they separated in 1965. Later, fate brought her together with Gulzar. The acclaimed lyricist and writer married Rakhee in 1973, and the couple welcomed their daughter Meghna Gulzar the same year. Reportedly, Gulzar asked Rakhee to step away from her acting career after marriage. Rakhee Majumdar's marriage with Gulzar Trusting that her passion could still find space in Gulzar's own productions, Rakhee agreed. She turned down multiple film offers, hoping her husband might cast her in his films. However, those expectations were dashed when Gulzar repeatedly chose other actresses for his projects. Rakhee's tolerance reached its limit during the J&K shoot of Gulzar's Aandhi. A post-shoot gathering led to a tense moment when lead actor Sanjeev Kumar allegedly misbehaved with actress Suchitra Sen . Gulzar intervened to de-escalate the situation and later escorted Suchitra to her hotel. Though his intentions may have been noble, Rakhee felt hurt and questioned him about his actions. Rakhee Majumdar's return to Bollywood The confrontation turned violent. According to reports, Gulzar hit Rakhee for questioning him. The incident left her traumatised. The very next day, filmmaker Yash Chopra offered her a role in Kabhi Kabhie. Rakhee returned to films, despite her husband's disapproval. Kabhi Kabhie marked a powerful comeback for her, and the duo decided to live apart. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like local network access control Esseps Learn More Undo Their daughter Meghna was unwilling to see her parents officially part ways, so they never legally divorced. The duo later maintained a respectful bond with each other. Rakhee Majumdar's bond with Gulzar after separation In an old interview with Stardust, Rakhee spoke about the dynamics of their post-separation relationship. 'We deserve an award for the best split couple. We are more well-adjusted than most married couples. Gulzar and I are there for each other. He treats me as if I were still his wife. He calls me from his house and tells me, 'I've called four friends for dinner. There's no food at home. So please, quickly send some jhinga curry. ' I send it across.' Rakhee also opened up about how Gulzar's films often mirrored intimate aspects of their personal life. Over the years, she observed that he drew inspiration from their shared moments and translated them into scenes and characters on screen. She believes that only the two of them can truly recognise the real-life situations behind those cinematic moments. Recalling their time as a married couple, she shared that their evenings often involved creative exchanges—Gulzar would read his stories aloud while she translated Bengali stories for him. She would remain by his side as he continued writing late into the night. Two of those stories were eventually adapted into his films, Parichay and Khushboo. She also mentioned a call she once received from Gulzar, during which he praised her role in 'Ram Lakhan'.


Time of India
3 hours ago
- Time of India
Dal-Chawal diaries: Tracing India's comfort food from Kashmir to Kanyakumari
The North CHEF PRATEEK SADHU, founder of Naar — India 's first destination restaurant nestled in the hills of Kasauli — says that the hills have an 'interesting' dal culture. It's a contrast to his native Kashmir, where the lentil plays a less prominent role, barring the Kashmiri whole moong, which is cooked with turmeric and a generous dose of fennel powder. Sadhu says in Himachal, they make rajma madra — kidney beans cooked in yoghurt gravy. According to regional culinary blogs, madra can be made using beans, pulses and peas and is a part of the traditional feast called dhaam. Dogras prepare madra with rajma, white chana , rongi, green pea and black lentil. In Himachali households, there's a whole black gram dish slowcooked with no onion or garlic and eaten with makki ki roti. Punjab's maa ki dal is made with onion and garlic. Then there is also the region's famous maa-chhole (black gram and chana). The legendary dal-makhani, born in undivided Punjab, is slow cooked with urad and rajma, along with butter and cream. CHEF PAWAN BISHT, who is from Uttarakhand, chronicles dals on his Instagram. He names bhaddu ki dal, bhatt ki churkani, gahat, chainsoo, dubke, pahadi masran dal, among others. 'Cooking in an iron wok or using bhaddu — a thick bottomed and narrowneck vessel made of alloy — and use of organic lentils, Himalayan herbs like jhambu and gandhreni adds to the flavour,' he says. CHEF MANU CHANDRA, founder, LUPA Bengaluru, is a classically trained European chef, but he has grown up on dal-chawal in his Army household. In central India, he says, the staple is a moong-masoor (de-skinned) with jeera, garlic and hing tempering. He also mentions a dal made in his Kayastha household similar to Amritsari sookhi dal — skinned urad cooked like rice, with turmeric and ginger. They'd top it with fried onions, cumin and red chilli tadka. The North East DIMAPUR-BASED CHEF JOEL BASUMATARI says that the dal in his house is always cooked by his wife Viseino. 'Every mom's dal has a different taste, a unique touch. Its simplicity can't be matched,' he shares. There's nothing like a 'typical' Northeast dal, the chef says. Every state has a different recipe, preparation and a choice of dal, 'Even within the tribes, the dal taste will differ,' he adds. In Nagaland, it is skinned raahar (arhar or toor) dal, mostly not fried but boiled, with bamboo shoots, chilli (Raja mirch), turmeric, salt, with no masala or tempering. It is garnished with local coriander called Burma dhania or sawtooth coriander. In Manipur, meals are incomplete without a dal, says communications professional Nenem Misao, who belongs to the Kuki tribe. Unpolished skinned masoor is boiled with tomato, onion, garlic and local chilli malchapom, alongwith haldi and salt. A typical table will have non-veg items, boiled vegetables, dal, rice (sticky one) and malchame (chutney). 'Common malchame are made with fermented beans or fish, ankamthu (extract of fermented mustard leaves),' she says. Chutneys are part of all meals in Nagaland too. In Meghalaya, the Khasi make dai nei iong— black whole pulse (horse gram or urad) cooked with black sesame paste. The dal is boiled and the sesame is added as a paste, along with ginger, garlic and mustard oil paste. Recently, chef Sanjeev Kapoor posted a video of an Assamese dal — masoor cooked with tomato, except he added jeera, which many in the comments insisted had to be the five-spice blend called panchphoraninstead. Some even add the Assamese lemon (kaji nemu) or borthekera (a local berry) for sourness. The East FOOD WRITER KALYAN KARMAKAR, founder, Finely Chopped, is a Bengali living in Mumbai. He says the appreciation for dal grows as you get older. He counts Bengal's cholar (chana) dal, skinned masoor dal with kalonji and machher matha diye moong dal (moong with fish head) as his favourites, along with Parsi dal preparations—dhansak (dhan or dal with meat) and masoor ma gosh (black masoor and mutton). ODIA FOOD CURATOR SUJATA DEHURY says that the first formal restaurant in Odisha bore the name of an iconic dal dish, Dalma. It is a nourishing dish with dal and local vegetables all cooked in cow ghee, with freshly roasted cumin-red chili powder, crushed ginger and bay leaf. While a regular dalma is quite simple, the temple version has grated coconut, urad dal crunchies called naadi — making it thicker and adding a sweet note. The West RUSHINA GHILDIYAL, FOUNDER OF A PERFECT BITE CONSULTING, who has researched on how India eats dal, reckons that as you move from North to South, there's a preference for split and skinned dals. The use of gram flour, especially in Rajasthan, is common. 'They also use chillies extensively, as it works as a cooling agent,' says Ghildiyal. The iconic Rajasthani addition to the dal roster is the Panchmel dal — a part of the signature dal-baati-churma dish. It mixes five lentils — Bengal gram, black gram, green gram, pigeon peas split and skinned, and moth bean split. SHEETAL BHATT , A CULINARY CHRONICLER AND FOUNDER, says that in Gujarat, a traditional meal is incomplete without the khatti-meethi dal made with skinned toor. Bhatt says that there's no set recipe for the dal that uses jaggery for sweetness and tamarind for sourness, adding, 'Recipes are heirlooms. You will know the khattimitthi dal by the way it smells. The dal tells you when it's done.' The amti dal from Maharashtra uses split and skinned toor with a very sambarlike masala and kokum as a souring agent. Legend has it that the cook for Chhatrapati Sambaji Maharaj ran out of kokum and added tamarind and thus the sambar was born. The South CHEF CHALAPATHI RAO, based in Hyderabad, puts the spotlight on the dalcha or lentil-based stew that originated in Hyderabad, which uses chana dal mixed with vegetables like pumpkin and bottle gourd or with meat. 'For gosht dalcha, you use the rib cage meat and eat with baghara rice (tempered rice).' No dal from Andhra and Telangana is more famous than the pappu. You can make a tomato pappu, palak pappu, amaranth pappu — depending on what you add to it. Rao says that Andhraites also use gongura and even seasonal chiggur (tender tamarind leaves) leaves to make the pappu. CHEF REGI MATHEW, a Kerala native known for his restaurants in Chennai and Bengaluru, has launched a new space in New York called Chatti — a space that offers the flavours of Kerala's toddy shop cuisine. He says that the sambar is the quintessential southern dal — common to all southern states. 'On the face of it, they are called the same but once you eat it, you know they are distinctly different dishes,' he says. While all the sambars use pigeon pea (toor) as the base, the flavour profile is quite distinct. The spicy Andhra sambar, thanks to the liberal use of red chilies and tamarind, also uses vegetables like yellow cucumber, bottle gourd, and pumpkin. In Kerala, the sambar will have an addition of coconut or 'varutharacha' masala —roasted coconut and spices. The Tamil sambar is more tangy with roasted spice mix and dal. The Karnataka sambar is characterised by its sweet taste thanks to the addition of jaggery. Mathew says if you are looking at an iconic dal from Kerala, it has to be parippu —which is the first course of the Onam Sadya. Moong (or even toor) is cooked to softness and ground coconut masala is added to it. For spices, it only uses turmeric, coconut, salt and jeera. The other Kerala staple, Mathew notes is — a rice porridge with whole green grams stir fried with coconut, curry leaves and green chillies. LEELA PRABHA, CO-FOUNDER OF MALGUDI MYLARI MANE in Bengaluru, which specialises in North and Central Karnataka food, says besides the 'sweet sambar' that varies in sweetness in different regions of Karnataka, what gives the dals a distinct taste are local spices — especially bydagi chillies. She notes that bassaru or upsaaru is a popular recipe from Karnataka, and is prepared using toor, green gram, horse gram, beans and greens like Amaranthus and dill. It's served as an accompaniment with ragi mudde (ragi balls) or rice. Locally sourced greens can also be paired with lentils. 'There's also koli bassaru prepared with chicken and lentils like chana, green gram and, of course, the Mysorepak , which is also made of gram flour,' she adds.


Pink Villa
4 hours ago
- Pink Villa
BTS' J-Hope makes crowd ‘protest' with modest remark at PSY's SUMMER SWAG, takes off shirt earning wild reaction
While not a part of the official lineup, singer J-Hope made his way to PSY's SUMMER SWAG 2025 and had a jolly good time. Performing MIC Drop, he gave a rightful nod to his team, inciting loud cheers from those observing. The BTS rapper was worried the audience might not know who he was, as their team was extremely popular, but he wasn't sure of their individual success. However, much to his surprise, everyone poked fun at him for thinking so and welcomed his explosive stage show. Taking a short time to address the crowd, J-Hope implied that he was worried that people in the audience would not be aware of him as a solo artist. He claimed that while his team is well known, being aware of all seven members might be a bit of a stretch for the local audience. That invited an 'eyy' reaction from the audience, who protested his humble remark and were also surprised at how he did not know just how famous he actually was. J-Hope gears up to get drenched at SUMMER SWAG With a solo attempt of Killin' It Girl, MIC Drop, and Outro : Ego, he was able to showcase all his amazing skills of singing, dancing and rapping, proving why he's called a K-pop ace. The first one of them is his latest of three single releases, following the success of Sweet Dreams and MONA LISA. Soon, getting into the mood of the show, J-Hope took off his shirt-cum-jacket, which he wore over a white colored vest and let the water hit him from all sides. In true SUMMER SWAG style, he teased the fans, who in turn reacted with loud hooting, praising his cheeky side. The BTS star recently wrapped his solo HOPE ON THE STAGE tour with encore concerts at Goyang. The penultimate show was attended by RM, Jin, SUGA, Jimin, V, and Jungkook, falling on the day of the group's 12th debut anniversary, which they were able to celebrate with the BTS ARMY. They are all set to work on new music soon, planning an album release in Spring 2026.