Latest news with #Tapori
News18
9 hours ago
- Entertainment
- News18
Ajay Singh Chaudhary Joins Udne Ki Aasha As Ranjit, Promises Emotional Backstory
Last Updated: Ajay Singh Chaudhary spoke about the opportunity, his character in the show, and his long-standing association with producer Rahul Tewary. Actor Ajay Singh Chaudhary is all set to enter the popular drama Udne Ki Aasha. Known for his versatility and screen presence, the actor will be seen as Ranjit, a pivotal character who dives deep into the lead character Sachin's early years. Ahead of his appearance in the show, the actor sat for an interview with a media portal where he spoke about the opportunity, his character in the show, and his long-standing association with producer Rahul Tewary. Sitting down for an interview with the Times of India, the actor said, 'This is exactly the kind of work I want to do, and I was fully prepared for it. I'm genuinely excited and feel incredibly fortunate for the kind of roles I'm getting—and more importantly, for the faith people are showing in me." Ajay Singh Chaudhary's Character in Udne Ki Aasha The actor then talked about his character and how he will be an important part of the show. Ajay revealed that Ranjit is intricately tied to the childhood of Sachin (played by Kanwar Dhillon). 'There is a proper backstory being explored here, which is being revealed for the first time on Udne Ki Aasha. This track will dive into who Ranjit is, how he's connected to Sachin's early years, and what exactly happened in that phase of his life," he explained. Ajay Singh Chaudhary's Bond With the Show's Producer In the same conversation, the actor also talked about his long-standing association with producer Rahul Tewary. 'This is my second show with him. We had worked together on Phulwa years ago, and I also did a cameo in Ram Bhavan. He's like an elder brother to me. Whenever he offers me something, he makes sure it's meaningful. He's always had faith in me as an actor." Ajay Singh Chaudhary's Preparation For the Show Reflecting on his preparation for the role, especially with its local dialect, Ajay stated, 'I am really working on the Tapori lingo. I have been meeting people, watching videos, and learning from Kanwar, who is already doing a great job. I'm putting in a lot of effort to get it right." With Ajay's entry in Udne Ki Aasha, the narrative will take a completely new turn, exploring layers of Sachin's past through the eyes of Ranjit. In the upcoming episodes, fans can expect a wave of emotions, intense drama, and strong performances. Everything About Udne Ki Aasha Produced by Rahul Kumar Tewary, the television show is one of the most talked-about series recently for its attention-grabbing storyline and stellar performances. Udne Ki Aasha, set against a Marathi backdrop, delves into the story of Sailee, a simple and loving florist, and Sachin (played by Kanwar Dhillon), who fell in love with each other. Despite their contrasting backgrounds, the two navigate challenges like family conflicts while keeping their relationship healthy. view comments First Published: July 30, 2025, 16:17 IST Disclaimer: Comments reflect users' views, not News18's. Please keep discussions respectful and constructive. Abusive, defamatory, or illegal comments will be removed. News18 may disable any comment at its discretion. By posting, you agree to our Terms of Use and Privacy Policy.
Time of India
a day ago
- Entertainment
- Time of India
Exclusive - Ajay Chaudhary joins Udne Ki Aasha; says 'This is exactly the kind of work I want to do'
Actor Ajay Chaudhary, known for his versatility and screen presence, is all set to enter Udne Ki Aasha, produced by Rahul Kumar Tewary. The show, currently one of the most talked-about series on Indian television, will now feature Chaudhary in a pivotal role that dives deep into the lead character's past. 'This is exactly the kind of work I want to do, and I was fully prepared for it,' says Ajay, speaking about the opportunity. 'I'm genuinely excited and feel incredibly fortunate for the kind of roles I'm getting—and more importantly, for the faith people are showing in me.' Ajay will be seen as Ranjit, a character intricately tied to the childhood of Sachin (played by Kanwar Dhillon). 'There's a proper backstory being explored here, which is being revealed for the first time on the show. This track will dive into who Ranjit is, how he's connected to Sachin's early years, and what exactly happened in that phase of his life,' he explains. The actor shares a long-standing association with producer Rahul Tewary. 'This is my second show with him. We had worked together on Phulwa years ago and I also did a cameo in Ram Bhavan. He's like an elder brother to me. Whenever he offers me something, he makes sure it's meaningful. He's always had faith in me as an actor.' On preparing for the role, especially with its local dialect, Ajay says, 'I'm really working on the Tapori lingo. I've been watching videos, meeting people, and learning from Kanwar, who's already doing a great job. I'm putting in a lot of effort to get it right.' With his entry, Udne Ki Aasha is set to take a new narrative turn, exploring layers of Sachin's past through the eyes of Ranjit. Fans can expect drama, emotion, and strong performances in the episodes ahead. Udne Ki Aasha On Location: Love Triumphs Again as Sachin and Sailee Re-Marry
India Today
01-07-2025
- Entertainment
- India Today
Anirudh on Rajinikanth's reaction to Chikitu song from Coolie: We can tell he enjoyed
The makers of 'Coolie' have unveiled the first single from the Rajinikanth-starrer, titled 'Chikitu', ahead of the film's theatrical release on August 14. The cool beat number, composed by Anirudh Ravichander, has already sparked excitement among fans, with the song showcasing Rajinikanth in a retro 'Tapori' style after a video shared by Sun Pictures, Anirudh revealed the superstar's reaction to the track. 'Rajini sir has a practice where he doesn't listen to a song before the shoot, except for 'Hukum'. This time he heard it only during the shoot, and from the way we see him perform, we can tell he enjoyed doing it,' Anirudh added that Rajinikanth admitted it was challenging to dance to the track. 'After the first day of shoot, he said he liked the song, but it would be difficult for him to dance to it, being his old and rugged style of dancing. When we saw the visuals, we were blown away. After 30–40 years, you can see Rajini sir in local Tapori style,' he said. Anirudh also credited director Lokesh Kanagaraj, noting that he is a fan of T Rajhendherr, and praised choreographer Sandy Master for bringing the sequence alive. The music video features a mix of visuals from 'Coolie' and shots of Anirudh, with T Rajhendherr and lyricist-singer Arivu also being part of the by Lokesh Kanagaraj, 'Coolie' stars Rajinikanth in the lead role. The action entertainer features Nagarjuna Akkineni and Upendra Rao in pivotal roles, while Aamir Khan is said to make a cameo appearance. The ensemble cast also includes Shruti Haasan, Soubin Shahir, Sathyaraj, and Pooja Hegde, who will appear in a dance the work front, Rajinikanth is currently shooting for 'Jailer 2', the sequel to his 2023 release.- Ends
Pink Villa
01-07-2025
- Entertainment
- Pink Villa
Anirudh Ravichander recalls Rajinikanth's reaction to Coolie song Chikitu: ‘He said it is going to be difficult…'
Rajinikanth starrer Coolie is slated to hit the big screens on August 14, 2025. Ahead of its release, the makers dropped the film's first single track, titled Chikitu, with Anirudh Ravichander recalling the superstar's first reaction to it. What did Rajinikanth feel about Chikitu? In a video shared by Sun Pictures, the musician said, 'Rajini sir has a practice where he doesn't listen to a song before the shoot, except for Hukum. This time he heard it only during the shoot, and from the way we see him perform, we can tell he enjoyed doing it.' 'After the 1st day of shoot, he said he liked the song, but it would be difficult for him to dance to it, being his old and rugged style of dancing. When we saw the visuals, we were blown away. After 30-40 years, you can see Rajini sir in local Tapori style,' Anirudh added. Talking more about it, the composer credited Lokesh Kanagaraj of being a T Rajhendherr fan himself and has enjoyed working on it. Moreover, Anirudh was in high praise for the visuals from the movie and complimented Sandy Master's choreography for it. The song Chikitu is a banger packed with Rajinikanth's iconic suave mannerisms. The track features the superstar looking stylish as ever, packing a punch to every beat. With the music video having some visuals from Coolie itself, the rest features Anirudh Ravichander. Apart from him, T Rajendherr and lyricist-singer Arivu are also part of it. Tune into Coolie song Chikitu Coolie is an upcoming actioner directed by Lokesh Kanagaraj. The film, which is said to feature the superstar in a negative role, stars Nagarjuna Akkineni and Upendra Rao in pivotal roles. As Bollywood actor Aamir Khan makes a cameo appearance, the movie showcases an ensemble cast of actors, including Shruti Haasan, Soubin Shahir, Sathyaraj, Pooja Hegde (in a dance number), and many more. Coming to Rajinikanth's work front, the actor is currently shooting for Jailer 2. The Nelson Dilipkumar directorial is a follow-up to the 2023 release Jailer, with the superstar reprising his role as 'Tiger' Muthuvel Pandian.
Eater
10-06-2025
- Entertainment
- Eater
Momos and Dosas Take Diners On a Journey Through Southeast Asia at Tapori
On March 12, two days before H Street's anticipated Southeast Asian restaurant opened, head chef Baburam Sharma finally touched down in D.C. After developing Tapori's menu over Zoom for over a year, months of visa delays, and over 20 hours of travel from Nepal, Sharma headed directly from his hotel to the Northeast kitchen that executive chef Suresh Sundas had built for them. 'I just put my luggage in the room and came here, and we started prep,' he recounted. Sundas, who has been recognized by the Michelin Guide for his inventive cooking at neighborhood spot Daru, says that he and Sharma immediately clicked. They had been workshopping a complex menu spanning popular street foods from all over India and their shared birthplace of Nepal while 7,000 miles apart. But once they were together, those dishes evolved even more. From workshopping new ingredients, like pesto and pine nuts in the fragrant mushroom pilau, to finally having Sharma's expertise on South Indian techniques, they began to perfect Tapori's key dishes. These three represent their commitment to recreating Southeast Asian street foods from distinct regions in an American kitchen: momos from Nepal; dosas from Tamil Nadu; and bison phav bhaji from Mumbai. Sharma explains that while there are only two Himalayan snacks on the menu, one of them had to be a momo. 'The most selling item in Nepal is the momo,' he said. 'You will find the momo everywhere, every state... even in India.' The steamed dumplings from Nepal and Tibet are usually filled with vegetables or minced meat, traditionally chicken, pork, or lamb. For Sundas, the lesser known wagyu beef momo at Tapori is an homage to a food memory from 45 years ago that still haunts him. A momo shop a block away from his father's business was his daily indulgence while growing up in Nepal. He still smiles as he describes 'the smell of that momo… Oh my god.' He's been trying to recreate that 'texture of the wrap' and meat filling ever since, but he's never been able to without those 'pure local ingredients.' So he decided he would do something more original. Instead of a small bowl of richly flavored broth sometimes served beside momos in Nepal, the wagyu beef momos at Tapori come swimming in a chicken stock that is simmered for four hours and seasoned with Nepalese session peppers, garlic, and leeks. The wagyu filling is seasoned simply as well, with chili, ginger, cilantro, and a little soy sauce. The similar seasonings meld together the two different proteins, while a bit of cilantro oil drizzled on at the end cuts through the rich flavors. Sundas was laser-focused on producing the best dosa possible: 'Every single day we are working on it together,' he says. He had started his culinary career in D.C. in 2007 working at South Indian restaurants and he knew that he had to show diners 'the taste of a very authentic dosa.' He found many dosas in the District were more crepe-like. They were missing that sour fermented flavor and thin texture with a satisfying crunch. That's where Sharma came in. He had started his career in five-star hotel kitchens in the southernmost state of Tamil Nadu and had made dozens of dosa almost daily for 15 years. They create Tapori's creamy and fermented batter over two days. The process of soaking the lentils and rice for at least four hours and cleaning the grains 10 to 12 times is repeated twice before they are ground up in a specially-ordered, massive dosa grinder from India, which they converted themselves to work with an American power grid. Salt and sugar are added for an eight-hour fermentation period to keep the batter at room temperature overnight. Sundas and Sharma are also grilling up each dosa at Tapori right now, expertly spreading out and flipping 40 to 50 a day with an 'intuition' that comes with years of practice. The flavor punch of podi masala, a combination of seeds and spices known as gunpowder seasoning, plus a potato filling and nutty ghee that are added to the batter as it fries up on their grill. It's served with an array of stews and coconut chutney, though that crispy texture and spicy, fermented flavor makes it easy to eat on its own. Sundas says that labor intensive process pays off when Indian and Indian American diners tell him that the dosa is 'exactly how they got it in India.' Tapori is named after rowdy Mumbai street culture, so it had to include the city's favorite internationally-influenced street food: phav bhaji. The hearty snack is comprised of buttered buns (originally from Portuguese immigrants) and stewed potato and pea curry, but Sundas wanted to create a flavorful meat version that stood out from the chicken or fish dishes on the menu. After trying to source local water buffalo meat from West Virginia, he finally settled on bison from Texas that's cooked down with tomato paste, onion, minced garlic, green chili, and cumin paste. Cilantro and butter are added after a little over a half hour of stewing to balance out the heavy umami flavors. The buns add even more butter to the mix with a recipe that was developed in-house. The chefs are proofing and baking the buns themselves on Tuesday and Wednesday, with the total process taking about three hours. On busier weekend shifts, artisan wholesale bakery Uptown Bakers makes buns based on the Tapori team's original recipe. Why create your own buns half the week when you have a great supplier? It's the same reason that Sundas and Sharma fold fresh momos if they run out of their prepped dumplings after a long night of service. They'll dig into the dough and wagyu filling they saved for the next day instead of saying they're sold out, because they're devoted to making each dish perfectly for every customer that walks through Tapori's door. See More: DC Restaurant News Inside The Dishes
