Latest news with #desis
News18
12-07-2025
- Entertainment
- News18
‘Original Bhi Fail…': Louis Vuitton Bags Gets A Desi Auto Upgrade
Last Updated: Louis Vuitton, as part of its Men's Spring/Summer 2026 collection, brought a handbag that is shaped like an autorickshaw. Louis Vuitton caught desis off guard when it introduced a quirky bag as part of its Men's Spring/Summer 2026 collection at Paris Fashion Week. While luxury brands often bring out unconventional designs, this one was something else. It was a handbag shaped like an autorickshaw and unsurprisingly, it became a viral sensation online. But what truly shocked everyone was the price tag as it costs a whopping Rs 35 lakh. Now, while some reacted with memes and sarcasm, one woman took things to another level by making her version of the bag and not the LV way. In a reel shared on Instagram, content creator Shweta Mahadik takes a subtle dig at the brand and its viral bag. The video begins with her saying, 'LV chahe Rs 35 lakh ki ye bag le aaye, lekin asli rickshaw ka swag, uski baat hi kuch alag hai (LV can bring out a Rs 35 lakh bag but nothing beats the original rickshaw swag)." And with that line, she rolls up her sleeves and gets to work. Shweta then says, 'Maine socha mein es LV bag ka ek desi version banati hoon (I thought I would make a desi version of this LV bag)," as she starts cutting fabric to shape her very own rickshaw bag. She is also seen removing tyres from a toy car so that they can be used as real wheels for the bag. While the LV version was made using the brand's iconic monogram canvas, Shweta decided to stick to what truly defines a rickshaw – its signature colours. She points out that a real rickshaw is incomplete without black, yellow and blue. On the plain black canvas, she starts painting the familiar structure of an autorickshaw. 'Ek desi rickshaw ke jitne bhi elements hote hai, wo saare elements es bag ke upar paint kardiya (Every little detail you see on a desi rickshaw, I painted all of that onto the bag)," she explains. To add a unique touch, she includes characters inside the auto such as passengers in the back seat and a front-seat driver whom she lovingly names Majnu. She also decorates the rickshaw with pretty traditional designs to give it a complete desi feel. And finally, to finish the look, she attaches the tyres to the base. That's it. A bag that (actually) looks like a rickshaw is now complete. She captioned the post with a funny line, 'Bhaaya Bandruh." Watch the video here: Since being posted, the video has gathered over five lakh views and people are loving every bit of it. One user commented, 'Such a cute bag." Another wrote, 'You gotta be kidding me right?! That's incredible — even better than the original LV." 'Desi is better than the OG," someone else remarked while a person expressed, 'It's just awesome." 'Wow, original ko b fail kr diya apne (Wow, you even outdid the original," read another comment. Turns out, Rs 35 lakh can't buy the kind of swag Majnu brings. Agree? view comments First Published: July 12, 2025, 18:38 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.
India.com
26-06-2025
- Entertainment
- India.com
Prada Sells Desi Kolhapuri Chappals For Over Rs 1 Lakh As Leather Flat Sandals, Netizens Slam Luxury Brand For Giving No Credit To India
New Delhi: Luxury fashion label Prada has irked desis and how! Well, it so happened that at their Spring/Summer 2026 showcase in Milan, at least seven of the 56 runway looks featured sandals that bear a striking resemblance to traditional Indian Kolhapuri Chappals. The footwear was in tan leather, thin straps, and even toe rings. But the label gave no credit to India or its craftsmen, leaving internet fuming. Priced at a whopping Rs 1.16 lakh, these Kolhapuri Chappals are trending and opened debate over cultural appropriation once again. On Prada's Instagram page where the posts from the show have been shared, many users commented to vent out their anger. One user wrote: Guys! Say with me "CHAPPAL CHOR" . Another one wrote: Its Kolhapuri chappals. Stop copying us and renaming everything we have created One person said: Give credit to the one who invented it!!!! Another user said: Aaah another cultural appropriation at its best ! Fashion critic page Diet Sabya also reacted to the Prada Kolhapuri Chappals. The caption read: Wait. A. Minute? Chintz, cummerbunds, Nehru jackets. Turbans on international runways. Recently the ludicrous "Scandi Scarf" and "Mandi Bag"! Along with a slew of remixes of Indian fits that had zero business being remixed. And now? The Kolhapuri?! Not to be that nagging aunty but are we ready for a Prada Kolhapuri that'll cost us £1,000 a pair? And that'll be "Fashion" because Europeans will suddenly start wearing it. Quite interesting if you think about it. View this post on Instagram A post shared by DietSabya (@dietsabya) While "Made in France" and "Made in Italy" has always been seen as the benchmark of quality, recently western market is flooded with "Made in India", sold with a European label and name. All that embroidery. All that artisanal flex. All produced in India. Always has been. So let's not act brand new. India is not the next big trend. India has been the moment. The West (thanks to TikTok) is just waking up and acting like they discovered it. Lmao. Discuss View this post on Instagram A post shared by Prada (@prada) What Are Kolhapuri Chappals? Kolhapuri chappals are Indian decorative hand-crafted and braided leather slippers that are locally tanned using vegetable dyes. The origin of Kolhapuri Chappals dates back to 12th century when the King Bijjala and his prime minister Basavanna encouraged Kolhapuri Chappal production to support local cordwainers. Kolhapuris were first worn as early as the 13th century. Previously known as Kapashi, Paytaan, Kachkadi, Bakkalnali, and Pukri, the name indicated the village where they were made.
Express Tribune
06-06-2025
- Lifestyle
- Express Tribune
Your Eidul Azha table sorted
For us desis, Eidul Azha doesn't end at qurbani; it's about what happens after: the sizzle of meat hitting the grill, the scent of spices wafting through the house, and the joyful chaos of feeding everyone from your meat-loving chacha to your vegetarian best friend. It's a festival of flavour, and your table deserves more than just a pot of gravy. Whether you're team kebab, craving chicken comfort, dodging red meat altogether, or just saving stomach space for dessert, we've got your Eid spread sorted. Kebabs take centre stage While gravies are a staple in many homes, there's something deeply celebratory about the charred charm of kebabs. The most appealing thing about kebabs during Eid season is that they neutralise the sometimes-overwhelming scent of fresh meat. Start off strong with the pride of Karachi's Biharis, Bihari kebabs: thin strips of beef marinated overnight in raw papaya paste, mustard oil, fried onions, and a rich blend of garam masala. The secret is in the velvety tenderness and that hit of mustard that cuts through the richness. Grilled on skewers until the edges crisp, these kebabs are a smoky, silky indulgence that disappears faster than you can say "second helping." Then bring out the chapli kebabs, the rough-and-tumble cousin with a cult following. Originating from Peshawar, these flattened patties of minced beef or mutton come loaded with chopped tomatoes, chilies, and ground spices. Cooked on a griddle in a shallow pool of fat, the best chaplis are crisp at the edges, juicy in the middle, and unapologetically spicy. They're the street snack that graduates to your Eid table with swagger. For something that screams primal delight, try smoky mutton chops. These aren't the dainty ribs of fine-dining menus; these are the meaty, marrow-rich hunks that hurrying Eid butchers mess up, marinated in yogurt, ginger-garlic paste, and vinegar, then grilled until the fat caramelises and you get that irresistible outer char. Served hot with a squeeze of lemon and sliced onions, they're pure, unfiltered joy. But don't forget the spicy goat liver, best served the day after sacrifice. Cut into bite-sized pieces, liver is best prepared by soaking it overnight in a solution of water and vinegar to drain it off residual blood and scent until it is pale pink in colour. Then the liver is flash-fried with green chilies, cumin, garlic, and a dash of vinegar or lemon. This is definitely an acquired taste, a favourite for those who like bold, minerally flavours. When done right, it's not rubbery, it's rich, buttery, and full of heat. Eat it hot with paratha, or wrap it up in roti for on-the-go grazing between guests. And if you're feeding a crowd, you need a showstopper, and a mutton leg roast takes the cake for this. This one takes hours, and that's the point. A full leg is marinated with ginger, garlic, yogurt, crushed black pepper, and lemon juice, then slow-roasted in the oven or tandoor until it's fall-off-the-bone tender. The crust is everything, spicy, salty, faintly sweet from caramelised fat. Bring it out with flourish, carve it tableside, and soak up the applause. Something familiar, something comforting Let's face it: not everyone is in the mood for freshly slaughtered red meat. Some prefer the gentler appeal of chicken, and that's okay. Enter the simple chicken gravy, a no-fuss, crowd-pleasing dish that doubles as comfort food and celebration staple. Think golden-brown onions, tomatoes cooked down to a paste, bone-in chicken simmered until tender, and just enough spice to give it soul without burning tongues. It's the dish that grandparents and picky kids both reach for. Pair it with khushka, aromatic rice that's cooked in stock, but without the intrusion of whole spices or vegetables. It's light, fluffy, and absorbs the gravy like a dream. Meatless, not joyless Eidul Azha might revolve around meat, but hospitality is about inclusion, and that means making space for vegetarian and vegan guests, too. With the right dishes, no one feels like an afterthought. Start with vegetable cutlets, golden-fried pockets of mashed potatoes, peas, carrots, and beets, spiced with chaat masala and dipped in breadcrumbs. These are nostalgia bombs for many, reminiscent of train journeys and school lunchboxes, but on Eid, they become crispy conversation-starters that even die-hard carnivores will sneak seconds of. For something richer, bring out the palak paneer. Wilted spinach pureed into a velvet-green sauce, folded around soft cubes of paneer, seasoned with ginger, green chilies, and a whisper of cream. It's indulgent yet earthy, and its bright green contrast cuts through the parade of browns and reds. Serve it with naan or basmati rice, and you've got a vegetarian main that holds its own next to mutton roast. You can also throw in a fresh salad: tomato, cucumber, onion, coriander, lemon juice, and a sprinkle of chaat masala. It's raw, crisp, and refreshing, perfect for breaking up the richness of the meal. Finish with a fresh note The thing about Eid desserts is that they can often be heavy. And after a day of kebabs, gravies, and celebratory overindulgence, you want something sweet, but not cloying. This is where sheer khorma shines: the original Eid dessert, made with roasted vermicelli, dates, milk, and dry fruits, sheer khorma is light in texture but rich in flavor. Serve it chilled for a refreshing endnote, or warm for nostalgia. Add slivered almonds and pistachios, and don't skimp on the cardamom. For something colder and bouncier, try a fruit trifle. This isn't your bakery's neon jelly nightmare. The best trifles layer homemade sponge cake (or even store-bought pound cake), fresh seasonal fruit: mango, banana, strawberries if you can find them, vanilla custard, and whipped cream. It's soft, airy, and perfect for that third round of dessert at midnight when everyone's lounging on cushions, swearing they can't eat another bite. Bonus points if you serve both in small glass bowls; they look beautiful, and they prevent over-portioning, until the second serving, of course.
