Latest news with #Rangoon
Hindustan Times
08-07-2025
- Entertainment
- Hindustan Times
Mira Rajput shares unseen pic of Shahid Kapoor holding their baby on 10th wedding anniversary. See pics
Mira Rajput shared a bunch of pictures with her husband-actor Shahid Kapoor as they clocked their 10th wedding anniversary. Taking to Instagram, Mira posted unseen photo of Shahid and their children Misha Kapoor and Zain Kapoor. She also penned a sweet note. Mira Rajput and Shahid Kapoor got married in 2015. Mira Rajput and Shahid Kapoor clock 10th wedding anniversary The first photo, a candid one, showed Shahid looking at Mira Rajput with his arm around her. Both of them, dressed in ethnic outfits, smiled in the throwback black and white photo. A photo showed Shahid holding his baby in his arms. A picture showed a baby's hand placed on Mira's palm. Another photo showed Shahid and Zain Kapoor lying in a hammock on a beach. The last photo showed Mira smiling as Shahid planted a kiss on her cheek. The photo was clicked during one of their vacations. Sharing the pictures, Mira wrote, "Ten years later, and you're still the one— my forever (red heart emoji). You and I, we, us, and now (camera and nazar emojis)." Reacting to the post, Farah Khan commented, ' anniversary.' Dia Mirza posted a rad heart emoji. About Mira and Shahid Shahid, 44, and Mira, 30, tied the knot on July 7, 2015, in an intimate wedding ceremony in Delhi. They have two children: eight-year-old daughter Misha Kapoor, and son Zain, who is six years old. Both are currently studying at Dhirubhai Ambani International School in Mumbai. Shahid and Misha keep their kids away from the public eye as much as possible and rarely post their pictures on social media. About Shahid's films Shahid was last seen in Deva which released on January 31. Directed by Rosshan Andrrews, the film also featured Pooja Hegde alongside Shahid, who essayed the role of a police officer. The actor will next star in Vishal Bhardwaj's untitled film. It will also mark the fourth collaboration for the actor and filmmaker after Kaminey (2009), Haider (2014), and Rangoon (2017). The film will also have Triptii Dimri, Nana Patekar and Randeep Hooda with Vikrant Massey in a special appearance.
Time of India
23-06-2025
- Entertainment
- Time of India
Randeep Hooda on his wife Lin Laishram's passion for cooking and turning entrepreneur
Lin Laishram and Randeep Hooda Randeep Hooda is more than just a supportive husband — he's been the driving force behind his wife Lin Laishram 's many passions, one of them being cooking. Lin, who hails from Manipur, always dreamed of bringing the taste of her local cuisine to people in Mumbai. It was Randeep who encouraged her to follow that dream. When we spoke to Randeep about it, he said, 'Lin always had a passion for cooking and she makes amazing food. During the lockdown, she surprised me with some delicious dishes, and that's when I realised how talented she is in the art of cooking. I kept encouraging her to take it seriously. Finally, she started her own venture and it's made me really proud. I would call it a journey of passion, perseverance and growth.' Lin, who's also an actress, has featured in films like Om Shanti Om, Mary Kom, Rangoon and Axone. When asked if she has taken a break from acting, she said, 'Not at all. Cooking brings me joy. I like serving others, it feels like a heartfelt offering. Acting, on the other hand, is deeply personal and I feel grateful to have the freedom to pursue both.'
Mint
09-06-2025
- Entertainment
- Mint
Lounge Loves: ‘Fake Podcast', Brave Man Single Origin coffee and more
I have only now discovered the social media personality and actor Satish Ray. As happens with mindless scrolling, it sometimes throws up gems. In my case, it was a reel of Ray as a Pakistani general, Janab Maqsaad, in Fake Podcast with Abhishek Singh (he plays Prashna Kumar, the host asking the questions). Hooked, I quickly moved to watching the whole episode on YouTube. Halfway through, the penny dropped. Ray is the techie friend Siddharth in Panchayat, season 2. I did say I am late to the party. I have since watched a few more episodes of Fake Podcast. Particularly hilarious is the one where Ray plays a one-sided lover Guddu Premi, clad in a T-shirt which reads 'I love you Pooja'. His eyes have an impish glint. The actor has great taste too—his apartment is featured in a design magazine. Yes, that's called drowning in a rabbit hole. I have a strong memory of madhabilata, the fragrant Rangoon creeper from the house I grew up in. In summer, the heady scent of the flowers would invade the neighbourhood, especially in the evenings. Over the years I've tried growing it in my small balcony in Mumbai without much luck. But I never gave up. Last year, I brought home a new plant from a trusted local nursery. After many months of waiting, which involved making several calls to my parents on tips to grow flowers, and consulting the family WhatsApp group, my madhabilata finally rewarded me with its first buds last week. The flowers may not be as many as from my memory, but are enough to remind me of those carefree summer evenings. Your therapist gives you guidance, mine gives me that, and granola too. It started during one session when I was famished and asked if she had something to munch on. She had just baked a fresh batch at home. Delicious. Next time, it had raisins and I detest them, but I still gobbled it. At the third session, I brought it up, and she said she had made some, but she hadn't offered it since it got burned. I still insisted I wanted it. Last session, she said, 'I couldn't make granola this time. Next time I will.' I melted. I wasn't even a granola person earlier. But if she offers again, I'll lap it up. The session doesn't feel any less fulfilling without the granola, but it does add a crunchy element I've grown to like. A perfect weekend getaway to a coffee estate in Chikmagalur—unseasonably sunny days, cool nights, and the warmest of friends—was made even better by the discovery of one of the best coffees I've ever had (with the disclaimer that I am more of a chai person but will have anything with caffeine in it). I found portable pourover sachets of the Brave Man Single Origin coffee from the Urvinkhan Estate, where we were staying, in my room and proceeded to brew a cup immediately. It turned out to be the richest, most fragrant cup of coffee ever, the aroma filling the entire room for hours. The estate manager even gave me a box of sachets that I'm running through rapidly. You don't have to visit the estate to buy the coffee (though this is highly recommended too!), and can order it by DMing them on Instagram.
Buzz Feed
25-05-2025
- General
- Buzz Feed
Accidental Recipe Discoveries That Taste Amazing
Sometimes the best cullinary discoveries are entirely unplanned. Redditor Njdevils11 asked, "What cooking decision have you made in desperation only to find out it's frickin' delicious?" Here's what people said. "I was out of sour cream when making funeral potatoes but I decided to use leftover French onion chip dip. It's the only way I make them now." —FleetwoodSacks "I was desperate for breakfast potatoes with a protein. The problem: I only had sesame oil and pepperoni. Well, how bad could it be? I thought. Turns out, not bad at all. In fact, it was outstanding. I've been honing that recipe. I've cooked it like every weekend since, and it's a new personal favorite." —Njdevils11 "I was making a burger, but I didn't have Mayo or even ketchup. I just had tobasco and peanut butter. So I mixed Tobasco and peanut butter, and I slathered it on the buns. The hot patty melted the peanut butter so the consistency was perfect, and it was reminiscent of satay sauce." —Zumar92 "Once I was snowed in for four straight days and only had chicken breast, plain yogurt, roasted peanuts, overripe bananas, and honey. I decided to throw them all together, and to this day, it's still one of my favorite mistakes for dinner. FYI, I put a bowl of yogurt, honey, and crushed peanuts on the side and sauteed the chicken with the bananas (both marinated in honey, salt, black pepper, and a bit of brown sugar)." —fiorebianca "I was trying to use leftovers, so I stuffed peppers with roast chicken, onions, potatoes that'd soon go bad, and a chilli-lime rub, topped with cheese. Added tomato sauce, and it was GOOD." "Egg roll wrappers for fried ravioli. It was the holidays some years back, and some friends ended up having to stay over longer than we planned because of a snowstorm. I was in the kitchen hunting for extra party snack ideas, and found that we had the ingredients for cheese ravioli filling and jarred sauce, but not enough flour to make pasta. I did have egg roll wrappers, which are similar, right? They fried up beautifully and were basically like a flat Rangoon. I intentionally make them this way now, and they're always a hit." —Alaylaria "Years ago, when I was still kind of a baby cook, I bought soba noodles from a Thai supermarket. I used the back of the package for instructions, but they were written in somewhat broken English, and the word thyme ended up in there. When I realized the mistake, it was too late, and I already had a pot of soba noodles sprinkled with dry thyme. I thought, 'screw it,' and just threw some butter in there. It was DELICIOUS, and I still make it occasionally." —allie06nd "Yogurt instead of milk in boxed mac 'n' cheese. Tangy and so good!" —hedgecase "I didn't want to go through the hassle of making ramen broth, so I decided to just use what I had. I added Thai red curry paste, some chilis, and onions to a pot. Added coconut milk, soy sauce, and water. Cooked the ramen noodles in that. The result was basically ramen in a Thai red curry broth. It was absolute fire. I prefer it to any ramen I've eaten at restaurants." —95Smokey "I wanted chicken parm. I thought I had everything for chicken parm. I didn't check the kitchen. Boiled pasta, started to fry chicken cutlets... Turned out, I was missing some crucial ingredients. I had cheddar cheese and BBQ sauce. Eventually, we started to call the dish cowboy chicken pasta. It's noodles, cheddar cheese on top of the fried chicken, and BBQ sauce. Maybe I will meal prep it this week. And when I'm feeling really lazy, I resort to a frozen chicken tender." "Not cooking, but while making an Old Fashioned cocktail, I didn't have any oranges to muddle. I looked in the fridge and bam! Orange marmalade to the rescue. Delicious!" —Funnygumby "I was making a protein bowl and mixed leftover white rice with tuna salad (canned tuna, mayo, Dijon mustard) and mashed in a couple of hard-boiled eggs. It might sound pretty off-putting. But the eggs and rice kind of make it this really soft, pillowy texture, and the flavor of the tuna overpowers any egginess. It's honestly good." "I discovered that if you panfry tinned pineapple rings with extra firm tofu, then make a sauce with the juice, peanut butter, soy sauce, and chili flakes, you get pure deliciousness on rice." —Mixtrix_of_delicioux "Years ago, I only had one banana while making banana bread so it tossed it in along with some crushed strawberries and made some delicious strawberry banana bread that I can't recreate to this day." —namu24 "I was. making a pot roast and didn't realize I was out of salt. In its place I dumped cheap grated parmesan cheese on top. Never going back." —NaPaCo88 "I tried adding savory ingredients to oatmeal instead of rice... Turns out, savory oatmeal goes hard." —TanisHalfElven77 "Years ago, I started making pancakes without realizing the only milk I had was spoiled. So I used sour cream. The rest is history." —chileheadd "I slathered a whole chicken in plain mayo because it was literally the only condiment available. After 40 minutes in the oven, it shattered my whole entire world view." —Erenito "Once I was grilling and I really wanted to grill zucchini to go with my chicken, but I only had fresh cucumbers. So I sliced them long-ways, seasoned them, and threw them on the grill anyway. Holy moly, they were SO good! I still love grilled cucumbers, and they are a delicious addition to salads and other things too." "A friend of mine decided to make chocolate chip cookies before realizing he didn't have shortening, so he substituted bacon grease. He said they tasted amazing, not to mention how delicious the aroma smelled while baking." —Normal-While917 Tell us yours! What is a delicious cooking discovery you made entirely by accident or because you were out of an ingredient? Add it in the comments or in this anonymous form.
India Today
14-05-2025
- Entertainment
- India Today
‘Kesari Chapter 2' breaks fake narratives about Jallianwala Bagh killings: Karan Singh Tyagi
Karan Singh Tyagi had a cushy life as a lawyer in New York, but one fine day, he told his law firm partner he wanted to take a sabbatical and give filmmaking—his passion—a shot. From starting out as a clapper boy in Vishal Bhardwaj's Rangoon (2017) to directing Akshay Kumar in the hit Karan Johar-produced historical drama Kesari Chapter 2 (Rs 84 crore in collections and counting), Tyagi has come a long way.'My father inculcated in me a love for movies,' shares Tyagi, seated at the Dharma Productions office in Mumbai's Andheri. 'Every Friday night, we'd go to the cinema. Watching films was a religion; dissecting and talking about them was an outlet for me.'It's while doing the latter that Tyagi would get to know Somen Mishra, who'd run the blog site moifightclub, for which Tyagi would write articles. Their paths would cross again as Mishra joined Dharma Productions, later becoming its head of creative development, and Tyagi began developing several project ideas for it, including a script he hopes will see the light of day.'Somen was instrumental in getting this film (Kesari Chapter 2) made,' says Tyagi. 'He backed Amrit (Amritpal Singh Bindra, co-writer) and I on the film.'advertisementPrior to striking big with his feature film debut, Tyagi earned his credits with Leo Media Collective. He was part of the writing team for season two of Amazon Prime series Bandish Bandits and also worked on the series Kaalkoot (JioCinema).Kesari Chapter 2 is the result of Dharma and Leo Media Collective banding together. Says Tyagi, 'They championed a first-time director.' In a conversation with INDIA TODAY, the Harvard Law School alumnus talks about his film, which shines a light on nationalist lawyer C. Sankaran Nair, who had taken on the British over the 1919 Jallianwala Bagh massacre, and addresses the criticisms directed at it.Q. There's been some criticism about how you have apparently taken too much creative licence with history in telling the story of C. Sankaran Nair.A. I took an insight from Sankaran Nair's life—he was knighted by the British, worked for them and fought a case against them. I wanted the transformation to be clear—the character arc of British loyalist to the biggest patriot play adapting a court case—the actual case went on for months—we were compressing it for a two-hour film. When you do that, you have to compress the timeline and combine characters. I wanted my film to be seen by maximum number of people, which explains the choices we real case took place half in Punjab and half in London. For ease of communication and language, we kept it as one singular venue. Here is where my legal experience comes in. Our case is about what really happened at Jallianwala Bagh on April 13, 1919. We have not deviated from the incident. A plane did fly over the gathering; a fake curfew was imposed to label people as terrorists; Gorkha and Baloch soldiers were called in (Sikh soldiers would refuse shoot-at-sight orders). We were cognisant we wanted to use the word genocide, something the world hasn't were adapting the book written by the great grandson of Nair. His family was involved at the scripting stage; they were the first to watch the film and give their stamp of approval.Q. There's concern that viewers may believe all the events depicted in the film actually happened. A. I am a huge fan of [Hollywood screenwriter] Aaron Sorkin, and there's a quote of his—that movies on real-life people and incidents need not be photographs; they can be paintings. When you paint, you have more latitude in creating drama and interpersonal dynamics. We have not deviated from the soul of Nair's life. The movie brings the story out into the public domain. I want more people to read the book and know more about Nair's life.Q. Akshay Kumar, as Sankaran Nair in the film, at one point uses the F word in courtroom. This has had both audiences cheering in cinemas and others talking about courtroom decorum and historical accuracy. Was the film an outlet for you to vent your rage and anguish about the Jallianwala Bagh massacre?A. For us, it was that Nair couldn't have fired a bullet, so he used his voice to seek justice. For me, the entire last scene is reflective of the new, modern India, which doesn't hesitate to look the oppressor in the eye and hold them accountable. It was very important to use the F word and show the confrontational side. We have been submissive for far too Michael Dyer committed a heinous act, but what did the British empire do? They protected him and put their entire might in putting forth a narrative that the innocent children [at Jallianwala Bagh] were armed terrorists. A pension fund was set up for Dyer, and Rudyard Kipling wrote an article about how he saved India. People still believe in that fake narrative. We wanted to demolish it, send the message that we will hold you accountable.Q. It's a period tale but there's also some contemporary relevance—at least some scenes and dialogues suggest so.A. One of the main reasons why the massacre took place is that Hindus and Muslims had come together to protest against the Rowlatt Act during Ram Navami, which was a big blow to the empire's policy of divide and rule. We are just carrying that thought forward. It's a period film which speaks to the present. We live in a time when unlawful detentions happen around us and artists are held accountable for their thoughts and quote 'Empires perish because they listen to their lawyers and ministers and not to their poets' was the driving factor when writing this film. Kesari Chapter 2 begins with a case of a revolutionary poet (Kripal Singh) being held accountable for his work. Nair's transformation happens because of Kripal Singh and what happens to his son. His journey is that of a lawyer who fought the case with the soul of a poet and a revolutionary. I wanted that message to be as clear and loud as What are you working on next?A. I'm writing my next. It will be a drama reflective of the beautiful country we live in and a commentary on today's time. I want my films to be seen by the entire country.Q. So no regrets about leaving law behind?A. None whatsoever. The reading part of law remains intact, and my wife is a lawyer. There's gratitude that I got a second chance to do something I am passionate about. Law has helped me acquire a structured way of approaching a particular problem and the ability to to India Today Magazine
