Latest news with #Punjabi-style
Hindustan Times
09-07-2025
- Entertainment
- Hindustan Times
Diljit Dosanjh has the best time shooting Border 2 with Varun Dhawan, Mona Singh: ‘Tension nahi koi hum mazey karenge'
Diljit Dosanjh has been in the limelight for the last few weeks for his film Sardaar Ji 3, in which he collaborated with Pakistani actor Hania Aamir. There were several rumours that claimed that Diljit would be replaced in Border 2 due to the controversy. These issues do not seem to bother Diljit as he took to Instagram to share another fun reel from the set of the film, having a blast with his co-stars Varun Dhawan, Ahan Shetty and Mona Singh. Diljit Dosanjh is currently busy shooting for Border 2. Diljit has a blast on Border 2 set The reel starts off with Diljit giving his trademark Punjabi-style voiceover to a day of shooting on the set of Border 2 with the cast and crew. It was a day shoot, but rain played spoilsport. 'Tension mitro ko hain nahi hum mazey karengey (No need to take tension, we will have fun).' But the rain did not stop the fun, as he said, 'Ye Border ke director saab shooting chhor ke humare saath hi baith gaye (Even the director has joined to chat with us)!' Diljit was also seen interacting with Anees Bazmee and Boney Kapoor on set. After a short coffee break, Diljit got ready for the rest of the day. He was then seen talking with Mona Singh, who told him that she was most excited to shoot with him and wished him all the success. About the controversy There have been calls to ban Diljit and his upcoming work after he worked with Pakistani actor Hania Aamir in Sardaar Ji 3. The film opened overseas on June 27 but didn't release in India. FWICE had written a letter to the makers of Border 2 expressing disappointment with the casting of Diljit Dosanjh in the film. The row comes in the wake of the recent Pahalgam terror attack on April 22, followed by India's Operation Sindoor on May 7, in which air strikes were carried out on terror bases in Pakistan and Pakistan-occupied Kashmir. Border 2 is the upcoming sequel to the 1997 blockbuster Border. It is directed by Anurag Singh. Diljit joined the project in September last year.
India Today
09-07-2025
- Entertainment
- India Today
Diljit Dosanjh shares new BTS from Border 2, Varun Dhawan-Ahan Shetty make cameo
Diljit Dosanjh has been making headlines over the past few weeks following the backlash and speculation over his role in 'Border 2'. However, the actor seems unaffected by the controversy, and confirmed his role in the upcoming sequel by sharing BTS pictures, videos, and off-screen antics with his other co-stars. On Wednesday, Diljit shared yet another fun reel from the sets of 'Border 2', where he is seen having a blast alongside co-actors Varun Dhawan, Ahan Shetty, and Mona reel opens with Diljit's signature Punjabi-style voiceover, capturing a light-hearted day on set. Although it was a daytime shoot, the weather didn't cooperate. 'Tension mitro ko hain nahi, hum mazey karengey, (Don't worry friends, we will enjoy)' he said, setting the a look at the video here: Despite the rain playing spoilsport, the fun continued. 'Ye Border ke director saab shooting chhod ke humare saath hi baith gaye! (The director of the Border has left shooting and is sitting with us),' Diljit quipped, referring to a candid moment with the film's director. He was also seen chatting with producers Anees Bazmee and Boney a quick coffee break, Diljit was back on set. In another snippet, Mona Singh expressed her excitement about working with him, saying she was looking forward to their scenes together and wished him the unversed, Diljit has faced calls for a boycott after collaborating with Hania Aamir in his Punjabi film 'Sardaar Ji 3'. While the movie released overseas on June 27, it hasn't hit screens in Federation of Western India Cine Employees (FWICE) reportedly sent a letter to the makers of 'Border 2', expressing displeasure over Diljit's inclusion in the by Anurag Singh, 'Border 2' is the highly anticipated sequel to the 1997 war classic. Diljit officially joined the cast in September last year.- EndsMust Watch IN THIS STORY#Diljit Singh Dosanjh
The Hindu
06-07-2025
- Entertainment
- The Hindu
‘Dhurandhar' first look teaser: A fierce Ranveer Singh goes all guns blazing in Aditya Dhar's intense actioner
A first-look teaser of Bollywood star Ranveer Singh's upcoming action-thriller, Dhurandhar, was unveiled on Sunday (July 6) on the occasion of the actor's 40th birthday. Directed by Aditya Dhar of Uri: The Surgical Strike fame, the film is set to release in theatres on December 5. The teaser introduces us to a rugged-looking Ranveer, packing a punch, smoking heavily, and wielding guns. His cold eyes and the carnage he brings to his enemies paint him as an anti-hero, headlining a story set in a dark and gritty world of crime. Surprisingly, the teaser also offers glimpses of the roles played by Sanjay Dutt, Akshaye Khanna, Arjun Rampal and an unrecognisable R Madhavan. The 2-minute 40-second first look teaser promises an intense, high-octane actioner on the cards. The promo is set to a Punjabi-style track composed by the film's music director, Shashwat Sachdev, with vocals by Jasmine Sandlas and acclaimed rapper Hanumankind. Dhurandhar also features actor Sara Arjun, known for starring in Tamil films such as Deiva Thirumagal, Saivam and Ponniyin Selvan 1 & 2, in a pivotal role. The film has cinematography by Vikash Nowlakha and editing by Shivkumar V Panicker. Aditya Dhar, Jyoti Deshpande and Lokesh Dhar produce the film under their Jio Studios and B62 Studios production banners.
India.com
13-05-2025
- General
- India.com
7 Secrets To Soft And Crispy Bhature Like Restaurants Make
Muskan Kalra May 12, 2025 Semolina adds crispiness while maida keeps them soft. Use about 1–2 tablespoons of fine sooji per cup of maida. Uneven or too-thin bhature won't puff well. Roll to medium thickness and maintain uniformity. A mix of baking powder and a pinch of baking soda gives bhature their puff and softness. Avoid yeast unless making Punjabi-style fermented dough. Oil should be hot but not smoking. Test with a small dough piece—it should rise immediately and sizzle. Knead until smooth and elastic, then let it rest for at least 2–3 hours. Resting helps in gluten development and fluffiness. Yogurt makes the dough soft and aids in fermentation, giving that slight tangy restaurant-style flavor. A slightly soft and sticky dough yields better texture. Apply oil on your palms while handling to prevent sticking. Read Next Story
Hindustan Times
13-05-2025
- Entertainment
- Hindustan Times
Jam Session: Royals, recipes and a fruity revival
There's something undeniably comforting about a spoonful of jam — especially when it's made with love, ripe fruit and a story behind it. From royal kitchens to indie food labs, seasonal fruit spreads are stirring up a delicious comeback. No longer confined to store-bought jars, today's jams are personal, artisanal and bursting with nostalgia. Even the royals are in on it. Meghan Markle's raspberry spread — yes, that Duchess of Sussex — sparked quite the buzz recently, though it didn't quite replicate the strawberry jam success of last year. Meanwhile, the Princess of Wales, Kate Middleton, is busy crafting her own plum jam recipe. If the palace pantry's doing DIY, we're definitely in a jam renaissance. Back home, chefs are putting a bold, desi twist on the trend. Chef Natasha Gandhi swears by seasonal stars like mulberries. 'There's a spicy mulberry-lemon jam I make that's incredible with baked brie or just warm toast. It's bold, tart, and has a beautiful depth,' she shares. But nothing beats her dadi's raw mango murabba — a Punjabi-style preserve she grew up loving: 'She'd make it every summer. We'd eat it with parathas, pooris or straight from the jar.' Jam today is more than just a breakfast thing — it's versatile, mood-lifting and creative. Chef and author Sadaf Hussain looks forward to fruiting seasons with kumquats and plums. 'Kumquats are tiny but pack a punch. I prefer turning them into sherbet or jam, so the entire fruit is used,' he says. And don't expect him to stick to toast. 'Jams can be savoury too — pair them with rice like chutney, or use them in cocktails for a plum-kick.' Chef Reetu Uday Kugaji brings in an old-school favourite: bael, or wood apple. 'It's hard-shelled with a fibrous, fragrant pulp. The natural pectin makes it ideal for jam without added gelling agents,' she explains. A spread made from bael works well not just on toast, but on pastries, cookies, and even as a topping for ice cream. Her fondest memory? Homemade phalsa berry jam from her childhood summers. The love for fruit-forward spreads isn't limited to chefs. Artisanal jam-makers are seeing a loyal, conscious following. 'In the last five years, we've seen a huge shift. People are leaning towards handmade, small-batch preserves made from seasonal fruits. It's about cleaner labels, richer flavour, and a personal touch,' says Apeksha Jain, founder of The Gourmet Jar. So what makes a perfect jar of jam? Chef Meghna Kamdar breaks it down: 'The fruit must be at its ripest for full flavour. The process should be gentle to retain structure and fibre, and overcooking can kill the brightness. Texture matters. Crush or purée too hard and you lose that.' With summer's bounty rolling in—mangoes, melons, jackfruit, litchis — it's time to get experimental. Smoothies and shakes aside, a good fruit jam is Nature bottled, memories preserved and a slice of sunshine for your toast. (Story by Rajlekha Roy Burman)
