An under-trial inmate and two staff at Arthur Road Jail in Mumbai have tested positive for Coronavirus. The inmate has been admitted for treatment at JJ Hospital. The jail administration, looking at the seriousness of the matter, got 150 people, including staff and inmates tested, of which results are awaited.

According to information received from prison sources on May 2, the inmate, who was accused of murder, collapsed in the jail after which he was admitted to JJ Hospital, Meanwhile, he underwent the Coronavirus test and he was found positive on May 4 as per his reports. The jail administration then got into action and tested 150 people in the jail for the virus, and their reports are awaited.

An official of Arthur Road Jail told mid-day, "We had taken measures to prevent coronavirus. After one of the inmates and two jail staff tested positive, we got 150 people in Arthur Jail tested. The report is yet to come."

Two jail staff who tested positive have been kept under quarantine. They were earlier sent out for fieldwork. According to the jail sources, if an employee has been sent outside the jail after lockdown, he would not be given in-prison duty again and would be sent on quarantine for 14 days.

The jail has been closed down because of the coronavirus outbreak, due to which no new inmates are being accepted in the jail. At such a time, only essentials services workers are allowed inside the jail.

As the number of cases in the state is on a surge, the prison department planned some important measures. As the inmates in the prison were prone to get infected, some of the prisoners were temporarily sent out on bail. Also, five prisons in Mumbai, Thane, Kalyan, and Pune have been closed down due to the pandemic.

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A group of 30 civil society organisation have jointly written to Prime Minister Narendra Modi and Maharashtra Chief Minister Uddhav Thackeray, asking for a smooth procedure and free travel for the migrant workers.

Amid the misery and uncertainty brought upon jobless migrants by the third phase of the new Coronavirus-caused lockdown, they wrote, "Migrant workers... are not in a position to afford the travel cost. Moreover, the losses they have incurred due to the delay in their travel are on account of State action, and hence, they shouldn't have to bear the burden of those losses."

Bilal Khan of the Ghar Bachao Ghar Banao Andolan, one of the signatories to the letter, said: "Migrant workers are the worst-affected by the mismanagement and short-sighted policy decisions during the lockdown. The government is now forcing stranded labourers to pay for their travel back home. They're being heavily charged by private doctors for medical certificates and local vendors are selling application forms at unreasonably high rates. Our letter has demanded to waive off all travel charges along with other recommendations to ensure safe travel."

He added: "Many states have either refused to or are reluctant to take workers back as Mumbai is a Coronavirus hotspot," he said. "Police stations in Worli, Shivaji Nagar, and Mankhurd are simply not accepting applications."

Bilal said there are 12 lakh registered construction workers in the state but the number will be higher as most are unregistered. He added that migrant workers without ration card have not received food relief. "BMC is supplying khichdi on a small scale. NGOs too are providing food, but their efforts combined with that of the government are still inadequate," he said.

"Some are so traumatised that they have decided never to come back. This will also stress the state with so many unemployed workers. The government must take care of them for at least three months post-lockdown. A relief and rehabilitation plan must be made," Khan said.

'Medical certificates futile'

Apart from the ticket cost, the letter highlights the cost of medical certificates. "The medical certificates are a futile exercise as they have no validity due to reasons stated in the letter," Khan said. Some of the recommendations include reducing panic and ensuring systematic rescue/evacuation. "We have demanded zone-wise transportation of workers from within the city," Khan said.

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With over a 100 people testing positive for COVID-19 at the APMC market in Vashi, Navi Mumbai Mayor Jayawant Sutar has demanded that it be locked down. He has threatened to write to the Maharashtra Governor and to the Central Health Committee Task Force.

Speaking to mid-day, Sutar, the mayor from BJP, said, "As per my information, the APMC already has over 100 cases of Coronavirus. When a positive case was detected on April 28, NMMC Commissioner Annasaheb Misal had ordered to shut the market for 14 days, but had to withdraw the order, after the Konkan Commissioner refused to do so."

"I spoke to Misal again during a conversation with bureaucrats and he has expressed concern over the increasing number of positive cases in the market. But so far, no decision has been taken on shutting it down," said Sutar. "Our job is to bring the matter to the notice of the government and ministers, with whom lies the final decision. If they do not heed our request, we will bring the issue to the notice of the Maharashtra Governor and the Central Health Committee Task Force monitoring the outbreak," Sutar added.

APMC Administrator and Secretary Anil Chavan, said, "As per our record, only 25 staff, including traders, have tested positive. We have been asking for swab test reports from the Navi Mumbai Municipal Corporation (NMMC), but for reasons best known to them, they have not shared the reports with us." Chavan added, "We have come to know that in case a trader tests positive, the NMMC will take into account all his family members which will show a higher count."

There has been no decision on closing the market yet. File pic

When asked if they are still contemplating shutting APMC, as suggested by some traders, Chavan said, "We have learnt that government officials are still discussing this and in the next few days, the matter would be clear. Meanwhile, APMC market is functioning with restrictions and if a trader gets infected, we ensure that his galla and the two adjacent gallas are closed and sanitised."

mid-day asked Sutar about NMMC not sharing the test reports with APMC, to which he replied, "There is no reason to not share the information. All COVID-19 cases are told about to the health department and the government daily. So there is no question about APMC claiming lack of information."

A trader who did not wish to be identified, said, "It is unfortunate that the APMC market is becoming a hotspot for COVID-19. Right from the beginning, we have been alerting the APMC committee about an outbreak possibility and that they should shut the market for a few days, but our plea fell on deaf ears."

Blame game over outbreak

Sources in the APMC committee said that as opposed to the 300 trucks allowed in the market per day, traders continue to over-order stock, which is leading to several extra trucks waiting at the truck terminal. This, sources say, is exacerbating the outbreak in the market.

The market also does not have any way to prevent asymptomatic infected people from entering the premises.

Traders, on the other hand, say that the market generates a business of several crores per day and that the committee and the government do not want to interrupt that cash flow. "If someone gets infected in one stall (galla), several other workers working for the particular trader automatically run the risk of getting infected and so do their families. We have suggested that the market be completely shut for one full week with a few days' notice so people can stock up. But even that suggestion is not being taken as it will interrupt the cash flow," another trader who did not wish to be named said.

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The fact that food delivery has been classified as an essential service seems to have escaped some Mumbai Police personnel. Restaurateur Saransh Goila found this out the hard way after three separate instances of a cop entering the Andheri West outlet of his franchise, Goila's Butter Chicken, and beating up the workers there even though they were within their rights to keep the eatery functional.

The latest instance took place at 9 pm on Wednesday, when — according to Goila — an officer hit his workers with a lathi on their legs and shoulders, telling them to shut shop around 9 pm. "I had reached out to the DN Nagar police around 10 days ago [after the first two incidents] and was told that the situation wouldn't arise again since we are allowed to operate our business. So, it's unfortunate that it's been repeated. The incident occurred at 9 pm. That's not an ungodly hour, and as an essential service, we are anyway allowed to function beyond the curfew [of 7 pm]. The fact that they entered the store and beat up my guys has scared them," Goila said.

He added that he'd prefer it if the police made their stand clear. "They should just tell us straight up if they don't want us to operate and we will leave quietly," he said, voicing a thought that National Restaurants Association of India president Anurag Katriar echoed in a tweet after Wednesday's incident.

It read, "Dear @MumbaiPolice — We request u to kindly clarify if the home delivery is permitted or not? If yes, a sincere request to sensitise ur on-ground forces better & if not, do let us know. We will comply as law-abiding citizens. We have utmost respect for u. Thank u [sic]!"

In response, Senior Inspector Parmeshwar Gamne of DN Nagar Police Station said: "There are several restaurants around Golia's Butter Chicken restaurant. Not just their delivery boys, but even customers who come by to pick their orders, don't maintain social distancing rules. The crowding certainly calls for strictest action, considering the threat it poses for spread of the Coronavirus. Similarly on Wednesday, we had to take action and shut the restaurants after they refused to abide to the precautions. Social distancing cannot be compromised on."

With inputs from Shirish Vaktania

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With the cases of coronavirus continuing to surge in Mumbai, the Mumbai Police has been pulling all stops to ensure the safety of the people. The police department has been active not just in the public space but on social media with their public interest messages urging people to respect the lockdown and follow the precautions put in place by the government.

In their latest post on Twitter, the Mumbai Police has posted a series of posters used some of the famous musical bands’ names such as Backstreet Boys, Linkin Park, Oasis and U2 to make sure people follow the lockdown rules.  The police department urged their followers through slogan coined with puns asking people not to visit Linkin Park,  reminding ‘U2’ stay home and that your home is your ‘Oasis’.

The Mumbai Police said in the caption, “Stay indoors, for we are on the streets, playing your favourite safety tunes with our 'Band-o-bast'.

Stay indoors, for we are on the streets, playing your favourite safety tunes with our 'Band-o-bast'. #LockdownPerformance #TakingOnCorona pic.twitter.com/ejPW0Ofbfw

— Mumbai Police (@MumbaiPolice) May 7, 2020

The post shared on Thursday morning has garnered more than 1,900 likes and was retweeted 333 times. Users commenting on the post lauded the the police department’s creativity on their social media posts.

You guys have a great taste in music!

— Rudresh Solanki (@rudresh97) May 7, 2020

Huge respect to the person/group of people managing this account and showing his/their creativity even in this tough situation!!
Kudos to the team guys.
More recognition to you all.@MumbaiPolice @OfficeofUT

— Rishabh 🇮🇳 (@Rishabh4593) May 7, 2020

You always amaze with something 😍 new.. it's a pride to b a Mumbaikar and to be safe with Mumbai police 🙏

— roshan bangera (@roshbangera32) May 7, 2020

Creativity level genius 🔥

— Karen P (@Head_in_d_cloud) May 7, 2020

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With the cases of Coronavirus continue to surge in the city, the Agricultural Produce Market Committee (APMC) has decided to suspend its operations from May 11 to 17.

The market committee has decided to shut all five markets, that include onion-potato markets, spices, fruits, vegetables and grains. The decision was made as cases among the market participants have been rising in spite of strict guidelines put in place to maintain social distance.

Navi Mumbai mayor Jaywant Sutar had urged the Maharashtra government to shut the APMC Market in a bid to stop the movement of people as many of the customers come from Mumbai to the travel to buy their stock of groceries.

The APMC Market in Vashi is the largest supplier of fruits, vegetables, grains and spices to the Mumbai Metropolitan Region.

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A day after former Navi Mumbai mayor Jayawant Sutar threatened to take the matter of increasing COVID-19 cases at Agricultural Produce Market Committee market in Vashi to the higher-ups, officials at a high-level meeting unanimously decided to shut it from May 11 to May 17.

All five markets — vegetable, fruit, grain, dry fruit and spice — will remain shut from Monday till the lockdown ends. The market will remain open this weekend. NMMC Commissioner Annasaheb Misal, Maharashtra principal secretary (marketing) Anoop Kumar, IAS officer Sanjeev Jaiswal, Konkan Divisional Commissioner Shivaji Daund, APMC police officers and APMC traders were at the meet on Friday afternoon.

Daund told mid-day, "We will carry out extensive spraying of disinfectants during the shutdown and the APMC staff, including traders and APMC police, will be screened and tested. We will hold regular meetings through video conferencing to understand the momentum of work." He added that they will review the matter on May 15 to decide on a phased reopening or extension.

APMC Secretary and Administrator Anil Chavan, who also attended the meeting, said they decided to close the markets to contain the spread of COVID. "We will keep the market open this Saturday and Sunday so that essential supplies could be stocked for 10 days in Mumbai and neighbouring areas."

mid-day had, on Friday, reported about the Sutar, whose term as the Navi Mumbai mayor ended recently, demanding that market to be shut.

"I was going to write a letter to the central health team, too, but I am now informed that at a high-level meeting a decision was taken to shut the market for a week. It is evident that not only traders, but even their staff, and APMC mathadi workers were at high risk as they visit the market daily. Also, we have learnt that some APMC staffers would have had to take voluntary retirement had the market remained open. The traders are already terrified," he said.

Sutar added, "Had the government wanted they could have made an amendment to the existing APMC Act, and allowed him to continue as the mayor. But, they allowed the administrator and APMC to take the decisions."

Vijay Bhuta, director, APMC Spices Market, said there were only eight cases at the masala market so far. "Majority of the positive cases were reported from other markets in APMC." "Residents living around the market were concerned about the increasing number of cases," he added.

A resident of Turbhe village said, "On Friday, two more positive cases were reported in the village and both men worked at the APMC market. We have requested Turbhe and Kopri villagers to not allow APMC staffers in their locality to venture out." Sutar said he has raised the concern about people travelling to and from red zones.

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Days after a video showing patients lying next to dead bodies in a Sion hospital ward went viral, another video showing a COVID-19 patient escaping the hospital through the window surfaced on social media.

In the latest video, a middle-aged man is seen running out of ward no. 5 on the ground floor of the hospital and jumping out of the window. A few minutes later, the man is brought back by the hospital staff. BJP leader Kirit Somaiya shared the video on social media on Friday and sent a written complaint to the civic body demanding action. "The incident took place on May 3 in front of ward no. 5 which is meant for COVID-19 patients. It is the same ward where another video had shown bodies lying on beds," Somaiya said.

Dr Pramod Ingle, acting dean of the hospital, said that the video is authentic but is being shown in a negative light. "Patients of COVID-19 are often under a lot of stress and suffer from psychosis. People react differently to stressful situations. Fortunately, the patient was brought back by a guard wearing a PPE kit," said Dr Ingle. He added that the guard had been congratulated for his good work and the video was from the security footage of the hospital.

Bodies to go to mortuary

The Sion hospital committee probing the video showing bodies kept at Sion hospital's COVID-19 ward has been given a day's extension by Dr Ingle.

The patient seen walking towards the window 

Meanwhile, IAS officer Prajakta Lavangare has been appointed to take charge of Sion and Cooper Hospital. She visited the hospitals on Friday. Dr Ingle said that while the enquiry report is still awaited, a new protocol has been decided to handle bodies of COVID-19 patients.

"The bodies will now be packed in plastic sheets on the bed and then shifted to the mortuary. We have two mortuaries and among them, the bigger one has a capacity to keep around 40 bodies. Families can collect bodies from there," he said adding that currently, there are 11 COVID-19 bodies at the hospital.

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The ongoing lockdown imposed by the government due to the Coronavirus outbreak in the country has taken a toll on the public lives of the people. With social distancing being the new norm, people have come up with innovative techniques to ensure the supply of essential goods is not affected. Just like this milkman who came up with a creative idea to deliver milk, which netizens are terming as ‘jugaad.’

In a photo of the person posted by IAS officer Nitin Sangwan, the customer is seen standing a few feet away from the milkman carrying four cans of milk behind his motorbike. A pipe is fixed on the back of the bike, with a funnel attached to it. As the milkman pours milk into the funnel, the customer holds a bowl on the other end of the pipe to collect the milk coming out of it.

Sangwan captions on the photo shared with his post, “Good to see that some people go extra mile to keep themselves and others safe,” adding how others can help maintain social distancing by staying at home and wearing mask.

Good to see that some people go extra mile to keep themselves and others safe.

Let's do basic minimum things of staying at home, wearing mask and keeping social distance even if we cannot go an extra mile like this innovative milkman. pic.twitter.com/RrjYVtdaKW

— Nitin Sangwan, IAS (@nitinsangwan) May 7, 2020

The photo of this innovative technique that ensures zero contact was shared on Thursday and has garnered 704 likes. It was also retweeted 105 times. Users commenting on the photo praised the idea and posted about how this ‘jugaad’ can help in maintaining social distance.

Creativity....This is called desi jugaaad.

— mahesh chemte (@mchemteMT) May 7, 2020

Super plan & i really appreciet the milk man ideas... dear indians plz keep distance, stay home

— Suryaprakash (@suryapr65773817) May 9, 2020

Kudos...innovative & creative to think of others and himself too, stay safe.

— Vimileswari Naidu (@VimileswariN) May 7, 2020

Now is the time for every Indian citizen to place safety before anything other priority so that we can break the Covid19 chain. Well done my dear milkman🙏

— SURESH SUBRAMANIAN (@SURESHSpallipur) May 8, 2020

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Dear Diana,
I liked this girl who I got to know at a friend's wedding. From the moment I met her, I felt she was the one for me. One day, I offered to drop her home after work and I just could not stop talking. I realised I had so much to tell her and she had lots to tell me too. For about eight months, we were together. We did not talk about the future, but we lived for the moment. Then one day she just vamoosed from my life. First, she stopped meeting me. Then, she would not take my calls or answer my SMSes. She did not even bother to tell me what was wrong. I did try to get in touch with her, but she would not respond. After two months, she sent a message through one of her friends explaining why she cut off ties with me. She felt as I was getting serious, it was better that she went her way. She felt her parents would not approve of me. Now it is over two years, but I still can't get this girl out of my mind.
— Yohan

Dear Yohan,
You are better off without this girl. She did not even tell you what was going on in her mind. She felt it was best to move away from the scene and cut off all ties with you. The girl was hiding things from you. She was not worthy of your love as she did not care for you or your feelings. There is no point thinking about why she dumped you. Instead, let bygones be bygones. She felt there was no future with you and moved away, so why are you still grieving for her? Get going and move on in life. The girl dumped you, why even think about her? Banish all thoughts about her.

Dear Diana,
For over two weeks, I have been nursing a broken heart. My guy had kept me in the dark about the other woman in his life. He was two-timing me and I had no clue. A friend would often see him with a girl riding pillion on his bike late nights. She would often tell me, but I paid no heed. I always felt it could be one of his female pals he was dropping home or one of his office colleagues. I did not think anything was amiss till he suddenly told me that he was moving on. I was taken aback. I did not even think for even a moment what was going on his head. We were together for two years, so it has been difficult for me. I was taken for a ride by him. He cheated on me and I believed the lies that he told me. I do not know what to do. He does not respond to my calls or messages, but I still pine for him.
— Megha

Illustration/Uday Mohite

Dear Megha,
Why are you still pining for him when he dumped you and lied to you? This man is not worthy of your love. He kept you in the dark about the other woman in his life. He was two-timing you. It is clear that he was not interested in you from the beginning. You seem to be a stop-gap agreement and the day he was bored of you, he dumped you. Move on in life and next time be wary. Your friend would keep telling you about his waywardness, but you did not pay attention to her. If you had questioned him at that time, things could have been different. Get going in your life. Do not pine for him. Remember he dumped you, so why even care for this man?

Dear Diana,
I was in a relationship with this girl over a decade ago. We went our ways, but there was no single reason what caused a rift between us. We did not know where we were heading. There was no possibility of a future together as both of us were married. So it was a case of an extramarital affair for the two of us. After about six months, she got cold feet and stopped meeting me. In a fit of anger, I told her to not talk to me. We used to work at the same place. I then decided to switch jobs. After that she did not try to get in touch with me nor did I contact her. It has been 11 years that there has been no communication between us. My problem is that I think of her every single day. There is not a day that I do not wonder what she is up to. At many times, I feel like getting in touch with her, but then refrain. I do not want to cause an upheaval in her life, but how do I get her out of my head?
— Rishabh

Illustration/Uday Mohite

Dear Rishabh,
It has been over a decade that you two called it quits. Time is the greatest healer, but you still seem obsessed with her. The reason being that you did not seek closure. If you had, perhaps you would not pine for her still. You state that you two just drifted apart and you cannot pinpoint a reason. If only you two had sat down and ascertained the reason, things would have been clearer on your front. There is no point getting in touch with her. Refrain from trying to communicate with her even in the weakest moments. Also, most importantly, the two of you are married, so you will be causing havoc in the lives of your respective partners as well. Let her live her life while you need to move on. You are living in the past, it is time you learn to live in the present. This girl is your past, so let her remain there.

Every girl dreams of her very own moment in the spotlight, where all eyes stay on her. With the party season around the corner the pressure to look nothing but the best, is real but this season worry no more. Lakmé beauty expert Donald Simrock and TIGI Educator Audrey D'Souza share some of the simplest yet best kept party beauty secrets that will make sure, this December you are the life of the party.

1. Let your eyes do the talking:

Preparation: Start by moisturizing and nourishing your skin

Eye: Dab a subtle shade of eyeshadow from the Illuminate Royal Persia palette, and then use the Kohl to smudge the corner of the eye to give a smokey effect.

Pout that lip: Use a nice nude matte on the lip

Hair: Cleanse your hair with a volumizing shampoo and conditioner for that extra dose of moisture and protein to the hair. Add a dollop of smoothening serum for that silky-smooth finish on semi dry hair. Using a curler, take even horizontal sections of hair and wrap these sections around the tong. Once the hair is hot, remove the curler and leave it for a bit to cool. Continue this process over until you have completed the entire head then the curls lightly to get those perfect soft curls. Finish off by adding a hairspray to keep them in place.

2. The girl next door look:

Preparation: Moisturize your skin.

Eye: A winged eye is always in style.

Get Cheeky: A hint of colour from a blush never goes wrong.

Pout that lip: Use the same lip and cheek tint for this as well.

Hair: Shampoo and condition your hair with a moisturizing shampoo and conditioner, and towel dry. Use a brush to smooth strands. Gather your hair right below the crown of your head, smoothing the front and sides as you brush your hair back. Apply smoothening serum to reduce frizz and add texture. Still holding your hair with your right hand, apply a quarter-size amount of hair gel onto your fingertips, and then spread it all over your hair, starting a half of an inch back from your hairline to give it that wanted sheen. Spritz on some hairspray, which will provide an extra hold. Secure your ponytail with a bungee. After your ponytail is secure, take a section of hair from underneath it and wrap it around the bungee with bobby pins, for a chic, pulled-together look.

5. Play it simple:

Preparation: Give your skin an effortless glow by finding yourself the perfect shade.

Eye: Try the shimmer bronze from the shine line collection and get the metallic effect on the lids, don't forget the flutter secrets mascara to up the glam quotient.

Pout that lip: Try a gorgeous bold shade.

Hair: Spray some volumizing hair mousse on damp hair from root to end. This will help pump up the volume. Blast dry using a wide paddle brush. Curl your hair with a curling iron, working one-inch section. Make sure you leave about one or two inches of the ends untouched for a more natural feel. Tie your hair into buns and let them stay so for about 30 mins. Open them up and spot spray with hair spray to keep those waves in place

Kylie Jenner. Pic/Santa Banta 

As far as versatility goes, there aren't many clothing items that can contest with a good denim jacket. From cowboys in the early 20th century to urban commuters and Hollywood stars, the denim jacket makes for a durable yet a timelessly fashionable companion for everyone.

And as far as denims go, Levi's has forged a cult like image among consumers. Being the pioneer of the modern age copper-riveted jeans, the German immigrant-Levi Strauss founded company has been in the business since 1853. One of the most timeless of all denim jackets is the Levi's Trucker Jacket, which has been an indispensible wardrobe essential for stars and fashion-heads alike for years.

Just look at Emily Ratajkowski's casual airport appearance, or Lily Aldridge's recent denim jacket-styled look, as recorded by People, the jacket has been like an eternal go-to for the glam girls, fit for any occasion. 'This is Us' star, Milo Ventimiglia rocked his trucker jacket with a chambray shirt and navy pants, totaling in a neat look, proving that the denim jacket isn't restricted to be rocked by just the women of Hollywood.

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This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever

His wife and one-year-old daughter are not living too far from the training centre where Indian hockey team forward SV Sunil is currently based but he is resisting the urge to make a dash for home given the threat posed by the COVID-19 pandemic. Sunil's wife Nisha and their one-year old daughter Shanvita are staying just 20km away from the SAI Centre in Bengaluru, where the Indian hockey team is training amid the nationwide lockdown to combat the virus. "Most of the players here in camp would have loved to be with their families, and even though my family doesn't stay very far from here. My wife and I decided that it was in the best interest of our family that we stay put where we are, and follow the guidelines strictly," said Sunil.

"I do miss my wife and daughter, but these are trying circumstances and we just have to take the positives out of it, and continue adjusting to it." Sunil also feels that the extended lockdown period is actually helping the side forge a stronger bond. "We were all expecting the lock-down period to be extended, and it is justified given the extent of the damage that the pandemic has been causing not just in India, but around the world," he said.

"We have been staying here at the SAI Centre Bengaluru for the past month and a half, and I think spending more time with our teammates and coaching staff has really brought the group together. "We have also been working on analyzing our performances from the past couple of seasons, and we have been doing a lot of self-analysis as well, which I'm sure will help us in improving a lot before we set foot on the pitch again," he added.

Reflecting on the current pandemic and the health hazards that it is posing to people around the world, Sunil said these are the times which test resolves. "I remember when I've had the two injuries before, one in 2010 and another in 2018, it was always really tough for me because I had missed the World Cups on both the occasions and that long journey back from injury was really depressing at times. "But when you compare that to the circumstances that so many people around the world are facing now, you realise how lucky you are to only have injured your left fibula or had a LCL Grade 3 tear, and not had a life-threatening experience.

Sunil, who turns 31 early next month, also spoke about his thoughts on the Olympic Games being postponed to 2021 "We have spent these four years building up to the Olympics, and working hard to peak at that time, but obviously now we all have to make adjustments, for which we are ready. "It has been a few days since I've made that run on the flanks and put a ball into the striking circle, so I really hope that things can go back to normal very quickly for everyone to do what they love doing, which includes me stepping foot on the pitch again soon," he said.

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World No. 1 Rory McIlroy on Tuesday added his voice to the chorus of players opposed to the idea of playing this year's Ryder Cup without spectators. With the global golf season in chaos due to the Coronavirus pandemic, the game's administrators are running through a range of possible scenarios as they attempt to plot a path back to competition. For organisers of the Ryder Cup, which is due to take place at Whistling Straits, Wisconsin from September 25 to 27, that has included studying whether the tournament could be played without fans.

PGA chief executive Seth Waugh revealed earlier this week that officials had looked at the possibility of creating a "virtual fan experience" for the fiercely competitive team clash between Europe and the United States. McIlroy, speaking during an Instagram live event, said he would rather see this year's event delayed for a year than played before empty galleries. "I have a pretty strong view on this. I get the financial implications for everyone involved—there's a lot that goes into putting on the Ryder Cup that people don't probably know or appreciate—but having a Ryder Cup without fans is not a Ryder Cup," McIlroy said.

"For me I would much rather they delay it until 2021 than play it at Whistling Straits without fans. And that's from a European going to America, knowing that I'm going to get abuse! Obviously it would be better for Europeans to play without fans because we wouldn't have to deal with some of the stuff that you have to put up with—but at the same time it's not a Ryder Cup.

"It wouldn't be a great spectacle, there'd be no atmosphere, so if it came to whether they had to choose between not playing the Ryder Cup or playing it without fans, I would say just delay it for a year and play it in 2021."

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Formula One organizers are open to renegotiating hosting fees for races that may take place without fans this season because of the coronavirus pandemic, the general manager of the Circuit de Barcelona-Catalunya said. Joan Fontseré told The Associated Press that Liberty Media is ¿conscious that if races need to go on without fans the contracts with event promoters will have to be somehow renegotiated.

"They are conscious that this is an exceptional situation," Fontseré said Tuesday. "We are obviously on the same page. If they want to keep some races on because of the TV rights, because of the teams ... they know that our income (will be reduced), they realize that this year it will be like that, so for sure we are on the same page" said Spanish Grand Prix organizers at this moment are not even considering a race with fans in Barcelona.

He said it's not only ticket sales that would be affected if the event goes on with empty stands and no hospitality suites. "When the Catalan government invests in F1, it's not only for the tickets that we sell, it's also for the financial impact that the event has in the country, in Catalonia," Fontseré said.

The economic impact for the country will be very reduced. It means no income for taxis, for hotels ... so that changes completely the agreement between the two parties." Liberty Media did not immediately respond to a request for comment. The Spanish GP brings in more than 160,000 million euros ($173 million) to the region, with the total of its financial impact during the year nearing 300 million euros ($325 million), according to data from the track. The attendance for last year's race-weekend surpassed 160,000 people.

Fontseré said he received a couple of phone calls from F1 CEO Chase Carey to discuss possible solutions for the Spanish GP. He said Carey said the series is trying to run as many races as possible, but it was still too early to know when the season would actually resume, whether it would be in the summer or only in the fall. Nine of the 22 races have already been postponed or canceled, and F1 recently put half of its staff on furlough until the end of May. Some teams also took similar actions to reduce costs.

F1 organizers have said they hope to hold between 15 and 18 races this year. The Australian GP and the Monaco GP have already been canceled. Fontseré said the Spanish GP is "completely at the disposal" or organizers and is open to all proposals, be it doubleheaders, shortened weekends or almost anything else other than running on a reverse layout, as that would require too many complex changes to the track and could pose safety concerns.

Among the ideas reportedly being discussed in F1 is to have two or three consecutive races at the same circuit and to use fewer days of on-track activities. There were also talks about changing the format of qualifying and even races. "We need to reduce two things: costs and risks," Fontseré said. "So the fewer people we move, the smaller the risk, and the fewer days we use and the fewer activities we do, the lower the costs. It's an exceptional season and exceptional decisions need to be taken."

He said it is key to have as many races as possible this year in order to have a strong 2021 season, but he would understand if the Spanish GP was eventually left off the calendar. He was optimistic with its chances, though, considering its tradition, infrastructure and location. Fontseré said he can get the Barcelona-Catalunya track ready for a race in "two to three weeks" and expects the Spanish GP to be among the first to resume.

"As soon as we can restart the season, I'm sure that it will be with European races," he said, "and we will be around there."

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American reality TV star Khloe Kardashian, who has daughter True, two, with basketball player ex-partner Tristan Thompson wants to have more kids. But she is unsure if she wants Tristan to be her sperm donor.

Speaking in a preview of the E! reality show, Keeping Up With The Kardashians, Khloe said: "I've been taking hormone injections for about five days and the injection process has been fine. Dr Huang was saying the bonus of doing embryos is you get to see what are your stronger embryos, which are healthy, you get to already know all that by mixing them with sperm. Which I do have a sperm donor."
But Khloe is worried about the future and said there is a possibility of her changing her mind and wants to have a baby with her new partner rather than go for Tristan.

Tristan and True Thompson

"You never know like if in three years I get married to someone and I'm like, 'You know what? I don't want that.' It's weird, because Tristan and I, we're not together. I don't know which way to go," she added.

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National rowing coach Bajrang Lal Takhar, 39, wants India's ace rowers, Sawarn Singh and Dattu Bhokanal to make the most of the Coronavirus-caused lockdown by working on their mental toughness.

Takhar, the first to win an Asian Games individual gold [Guangzhou 2010], is keen that the duo fine-tune their technique and emerge mentally stronger when the lockdown is over.

"Dattu performed well at the Rio Games in 2016 [finishing 13th in men's single sculls] in his maiden Olympics. Sawarn is also a good rower. My advice to them is to become mentally strong if we want to win at the Olympics. At the top level, there is not much to differentiate in terms of physical fitness. Being mentally strong can make a huge difference. They [Sawarn and Bhokanal] also need to work on their technique," Takhar, who has been guiding the rowers via video conferencing from his hometown in Maganpur, Rajasthan, told mid-day on Monday.

Meanwhile, Takhar urged patience from those expecting a rowing medal at the Tokyo Olympics. "They [Sawarn and Bhokanal] will surely qualify for the Tokyo Games. They will make it to the final as well, but we may have to wait for another Olympics [Paris 2024] to win a medal," felt Takhar.

Sawarn, 30, has won gold in quadruple sculls along with Bhokanal, Om Prakash and Sukhmeet Singh at the 2018 Jakarta Asian Games, while he bagged a bronze in single sculls at the Incheon Games in 2014. Bhokanal, 29, won silver in single sculls at the 2015 Asian Rowing Championships in Beijing.

Takhar has urged the Rowing Federation of India (RFI) to concentrate on rural areas if they wish to tap upcoming talent.

"The RFI needs to search for talent in rural regions. Getting physically strong people is extremely crucial to succeed in rowing. We have worked on certain plans to train aspiring players," he concluded.

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Bollywood star Irrfan was admitted in Mumbai's Kokilaben Dhirubhai Ambani hospital with a colon infection on Tuesday and passed away on Wednesday April 29, 2020 at the age of 53. 

Many stars from the Indian sports fraternity took to social media to pay tribute to the late actor Irrfan Khan. From the likes of Sachin Tendulkar, Virat Kohli and Virender Sehwag, to Saina Nehwal and Sunil Chhetri, here are some of the heartfelt posts shared on Twitter.

"Sad to hear the news of #IrrfanKhan passing away. He was one of my favorites & I've watched almost all his films, the last one being Angrezi Medium. Acting came so effortlessly to him, he was just terrific. May his soul Rest In Peace. Condolences to his loved ones," tweeted cricket legend Sachin Tendulkar.

Sad to hear the news of #IrrfanKhan passing away. He was one of my favorites & I’ve watched almost all his films, the last one being Angrezi Medium. Acting came so effortlessly to him, he was just terrific.
May his soul Rest In Peace. 🙏🏼
Condolences to his loved ones. ☹ï¸Â pic.twitter.com/gaLHCTSbUh

— Sachin Tendulkar (@sachin_rt) April 29, 2020

Indian cricket captain Virat Kohli tweeted: "Saddened to hear about the passing of Irrfan Khan. What a phenomenal talent and dearly touched everyone's heart with his versatility. May god give peace to his soul"

Saddened to hear about the passing of Irrfan Khan. What a phenomenal talent and dearly touched everyone's heart with his versatility. May god give peace to his soul 🙏

— Virat Kohli (@imVkohli) April 29, 2020

"Khan sahab, you were brilliant at what you did and that will always live on. Thank you for bringing your art to us the way you did. Strength to those grieving," said Indian football captain Sunil Chhetri.

Khan sahab, you were brilliant at what you did and that will always live on. Thank you for bringing your art to us the way you did. Strength to those grieving.

— Sunil Chhetri (@chetrisunil11) April 29, 2020

"A great actor and a great talent. Heartfelt Condolences to his family and well - wishers #IrfanKhan," said former India batsman Virender Sehwag.

A great actor and a great talent. Heartfelt
Condolences to his family and well - wishers #IrfanKhan

— Virender Sehwag (@virendersehwag) April 29, 2020

"Saddened to hear the passing away of #IrfanKhan. Condolences to the entire family. An actor of great caliber! You will be cherished by us until eternity. RIP," tweeted fast bowler Mohammed Shami.

Saddened to hear the passing away of #IrfanKhan. Condolences to the entire family. An actor of great caliber! You will be cherished by us until eternity. RIP. pic.twitter.com/wLTWUz8w6Z

— Mohammad Shami (@MdShami11) April 29, 2020

Badminton star Saina Nehwal tweeted a picture of herself and Irrfan. "With the legend during one ad shoot ... great memories sir #RIPIrrfanKhan," she said.

With the legend during one ad shoot ... great memories sir 🙏🙏 #RIPIrrfanKhan pic.twitter.com/GOKyVjqAoR

— Saina Nehwal (@NSaina) April 29, 2020

The actor had been ailing ever since he was diagnosed with neuroendocrine tumour a while back, and has been under medical attention for the same. He even went abroad for treatment.

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Ferrari star Sebastian Vettel has made his esports debut with the Legends Trophy organised by Torque Esports.

After being supplied with a simulator by Torque Esports company Allinsports, Vettel made his first appearance in esports competition fighting battles with the likes of former F1 racer and two-time Indy 500 winner Juan Pablo Montoya and fellow ex-Formula 1 World Champions Emerson Fittipaldi and Jenson Button.

Vettel's Ferrari teammate Chales LeClerc has been active on various esports platforms, participating from his Monaco apartment. LeClerc has won two virtual F1 races and taken part in a variety of other races.

Vettel finished 15th and 12th, respectively, in his two races but the four-time F1 champion was unlucky in both -- getting caught up in incidents that were not his fault on the rFactor 2 virtual version of the former home of the Malaysian Grand Prix.

Montoya finished the day as the Legends Trophy points leader. He led home Button and ex-24 Hours of Le Mans winner Emanuele Pirro in race one while finishing fifth in the reverse grid race, which was won by Fernandez over factory Aston Martin Le Mans winner Darren Turner and Pirro.

The Colombian was able to avoid first-lap drama in the opening race to take the victory.

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Golf champ Michelle Wie, 30, is in the third trimester of her pregnancy and though she enjoys the full support of her husband Jonnie West, an executive with NBA side Golden State Warriors, she is worried about how things will pan out given the current COVID-19 pandemic.

"I definitely didn't see myself being pregnant during a pandemic but here we are," said Wie, who has five LPGA Tour wins to her name.

Currently, in locked down at home in San Francisco, Wie is getting nervous as her delivery date approaches. "At first there was no news on pregnant women getting [COVID-19] or pregnant women transferring the virus through the placenta to the kid.

But now that there are reports that it causes pre-term labour, newborns can get it, babies in the womb can get it, it's extremely nerve-wracking for sure.

"We've been extremely careful. I'm extremely anxious to not do anything to put myself in extreme stress—glad that I can stay at home and put my feet up," said Wie.

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Nihari Gosht. Pics/Sameer Markande

A wooden horse at the entrance of Basanti reminds us of Hema Malini's beloved companion, Dhanno, from the runaway hit Sholay. However, Twinkle Keswani of Silver Beach Entertainment and Hospitality says the theme has "nothing to do with the film. The name reflects the restaurant's inherent Indian roots."

Bhindi Naintara

The interiors, designed by Minnie Bhatt, are a burst of bright colours and yet, strangely soothing. A minimalist look, restrained use of wall decorations, generous space between tables, and French windows create an illusion of space.

Awadhi delights
A few Punjabi staples aside, the menu has a distinct bent towards Awadhi cuisine. Chef de Cuisine Salim Qureshi of the famed Qureshi gharana brings family recipes and secret ingredients to Basanti. Head chef Rohan D'Souza says, "Chef Qureshi would carry a bag of ingredients that he would guard fiercely. We coaxed him to share his secrets."

Sumit Kokate is the man responsible for Basanti's extensive paan menu

The starter, Galawat ke Kebab, (Rs 365), is where chef Qureshi shows off his Lucknowi roots. The lamb is cooked to perfection such that the medallions melt in our mouth, while the spices tantalise our taste buds. The Nihari Gosht (Rs 390), from the Subz aur Salan section of the menu, consists of generous portions of lamb that fall right off the bone. The gravy of yoghurt, cooked with ginger, saffron and other spices, makes the dish pungent and calming, all at once. We savour a few vegetarian dishes, too - Bhindi Naintara (Rs 270) and Paneer Do Pyaza (Rs 290) are comfort picks. The Dal Ek Khaas (Rs 250), which is slow-cooked for hours, with dollops of butter added at intervals, is a hit at the table.

Paan's labyrinth
Finally, it is time to savour the paan menu, which is peppered with curious names: Ice Paan, Fire Paan, Vanilla Paan, Pineapple Paan and Butterscotch Paan. The man behind the counter, Sumeet Kokate, previously worked at Tara Paan, a famous paan hangout in Nashik.

He proudly reveals that he was trained by 'guru' Tarasingh Shinde, who has supposedly created over 100 varieties of paan. Having learnt the ropes from the best, Kokate went on to experiment some more, while also borrowing from his guru. The result is a range of delicious betel-leaf treats. We start with the Blackcurrant Coffee (R85), where the leaf is dipped in a layer of melted chocolate. At first, we taste the sweet chocolate, but when we bite through the leaf, we experience a burst of flavours - fruity black currant and an after-taste of bitter coffee. The Fire Paan (R145) is all drama - cloves that hold the leaf together are set alight. You are to put the flaming paan right into your mouth to douse the flame. The fiery clove coats the palate, followed by kattha, gulkand, mukhwas, and other paan staples. The Ice Paan, on the other hand, is filled with crushed ice.

The Pineapple Paan (Rs 85) comes with a coating of the fruit and sugar paste. Inside, we taste sweetened coconut flakes, cardamom powder, gulkand, and mukhwas.

The establishment may have put out their disclaimers about Sholay, yet Amitabh Bachchan's gimmicky hit tune, Khaike Paan Banaraswala, comes to mind as we exit Basanti.

Opens: Tonight (7 pm)
Time: 12 pm to 3.30 pm, 7 pm to 1 am (from August 24)
At: 7/11, Meera Apartments, Juhu Versova Link Road, Seven Bungalows, Andheri West.
Call: 7045637722

Baah Gajor Gahori

Growing up in a conservative home in Imphal, Keisham Kunjakishor Singh, who goes by the names Keisham or Bung, wasn't allowed to cook chicken and pork in his kitchen. "My parents never stopped us from eating it but we couldn't cook meat inside our home. So, I would bring the stove to our courtyard, and smoke pork outside. I also remember learning how to smoke fish at the age of 10. That is considered vegetarian in most Manipuri homes," says the 35-year-old Manipuri fashion designer based in Mumbai, who moonlights as a home chef. This Sunday, he will offer a taste of both vegetarian and non-vegetarian fare from the northeastern state, at the pop-up titled Manipuri Chakhum, presented by Authenticook.

Singju

Take a veggie walk
The meal features 10 dishes, including Singju, a popular street snack served at female-run stalls known as potphams. It's a salad made using cabbage, lotus root and fenugreek leaves, laced with several herbs. For the mains, you can seek comfort in Mangal Ooti, a dal featuring whole yellow peas cooked with bamboo shoot, brought in from his native town. "I travel to Imphal every month and return with seasonal herbs, black rice, bhut jolokia and spices like bay leaves, Chinese chives and ginger. We grow most of them in our backyard," says Keisham.

Chakhao Kheer

He'll use the pungent chive leaves in Maroi Bori Thongba, a curry with black gram and lentil dumplings, while the other spices will be used in Kangsoi, a popular Manipuri version of a stew made with fresh, seasonal vegetables like tomatoes, cabbage and potatoes. "I grew up on this stew, and sticky rice. I'll use my mother's recipe to make it," he adds.

The food will be served with sticky rice

Also on the vegetarian menu is Chamfoot, a simple, steamed vegetable salad. Keisham has prepared accompaniments like Soibum Iromba (fermented bamboo shoot chutney) and Kanglayen Iromba (dry mushroom chutney).

Know the difference
The non-vegetarian menu stars Baah Gajor Gahori Tender, where chunks of pork are cooked with bamboo shoot and bhut jolokia chilli. "The Manipuri style of cooking pork is vastly different from Naga pork, which usually is just boiled or steamed. We use several spices to cook the meats. I make my own spice mix with coriander, cumin, fenugreek seeds, and asafoetida."

KK Singh aka Keisham

Similarly, Yen Thongba, or chicken curry, is prepared by shallow frying the meat first and then boiling it in water to thicken it as gravy. The pop-up also features Nga Ataoba Thongba, comprising Rohu fish that is fried and curried in tomato. Keisham will also offer sticky rice that has been wrapped and cooked in lotus leaf. "It's the most traditional way of cooking it. The leaf infuses an aroma into the rice. For dessert, there's Chakhao Kheer cooked with black rice. It's something my father would cook for us in the afternoons when we were kids," reminisces Keisham.

On: August 27, 1 pm
At: Authenticook Underground Studio, Chembur
Log on to: authenticook.in
Cost: `1,050 (vegetarian); `1,250 (non-vegetarian)

When restaurateurs lunch together the conversation always, ultimately, comes down to food and the discussion of food wastage is never far off. At a shoot for mid-day recently, chefs Kelvin Cheung (Bastian), Karishma Dalal (Bombay Salad Co) and Pooja Dhingra (Le 15 Cafe) lamented the lack of composting facilities in the city. They say they have been trying hard to find an eco-friendly solution for their waste, much of which ends up being handed to the local civic body and ends up in a landfill. They have considered joining forces and starting their own composting facility, but it's early days.

Cheung, Dalal and Dhingra might find kindred spirits in other city restaurateurs who face a similar challenge. While some compost a small percentage of the garbage they generate daily, others try and reuse, some control output by cooking on a need-per-order basis, but the greater amount gets binned.

Bombay Salad Co, Bandra West
Waste generated every week: 700 kg
Waste disposed organically every week: Approx 50 kg Karishma Dalal (in pic), who runs Bandra's hip Bombay Salad Co, is waiting for someone to come up with a novel idea that could use all the organic waste her restaurant generates. "As we are a salad bar, most of our waste is made up of peels, stalks and leaves. Around 15 per cent is just cabbage!" As a restaurateur, it would be a huge economical undertaking for Dalal to send her garbage to a large composting facility, which Mumbai doesn't seem to have . "I have kept an eye out and nobody collects it on a large scale. The ones who do, in the suburbs, want me to arrange transportation."
What she is doing right: Distributing garbage to locals who compost at home
Solution: Dalal is trying to do her bit. Every week, she gives around five kg to Bandra residents who compost at home, and around 20 kg every three days to a friend from Pune who uses it in his nursery. "And, BMC comes twice a day for the rest."

Pod Supply, Andheri West (Meal prep service)
Waste generated every week: Approx 30 kg
Waste disposed organically every week: None
Chef Harsh Dixit says they follow waste management procedures including segregation as they only prep an order according to required quantities. He also says that they have never tried composting. "I have worked in three major cities - Mumbai, Bengaluru and New Delhi - before Pod Supply, but I have never experienced restaurants composting their waste. I do believe with the changing food scene in the country; chefs and restaurant owners being more aware about practices like these, it will soon be adopted too."
What they are doing right: Achieve minimal waste by using ingredients to the maximum
Solution: "For example, we use the vegetable peels/fish bones to make stock which we use to cook rice, make soups and base for curries. Off cuts of meats and seafood are used for the kitchen staff meals. But we do land up with a lot of egg yolks as we use more of whites."

Ministry of Salad, Breach Candy
Waste generated every week: Approx 4 to 5 kg
Waste disposed organically every week: Approx 4 to 5 kg
Head Chef Akanksha Saigal says the main challenge she faces is that one day's waste is never the same as the next. It depends on the quantity of order versus what is consumed. "Luckily for us, our estimates are usually close to the benchmark," she says. She does say that in ideal conditions, they would like to compost this waste themselves or via an agency, however, as per regulations, they would need a license to do it. "At our end, we try to keep the waste down and only hope that the BMC makes good use of it."
What they are doing right: Reducing waste generated by ordering only what's necessary The restaurant works on an aggressive inventory system with the core team defining approximate sales per day. "This experience has made us almost intuitive, and we know how much to order for a particular day. Ordering right is the key here." Saigal also insists on using ingredients across dishes to ensure less wastage.

Lord of the Drinks, Andheri West
Waste generated every week: Approx 700 kg
Waste composted every week: None
At the Andheri hotspot, a majority of its waste comes from leafy greens and other vegetables since not all parts of every vegetable can be consumed. "Therefore, waste from meat is lesser," says JJ, Corporate Chef. The restaurant has tried composting, but it's not cost effective. "We use the segregation method. Due to lack of space for storing waste in Mumbai, a part of it usually gets disposed in garbage vans. I think the answer could be to install composting machines. However, these may not be cost effective for every establishment," he says.
What they are doing right: Segregating dry and wet garbage and using the former for manure, inhouse
Solution: The food waste is usually segregated between dry and wet. "Composting of dry garbage is easy at the restaurant level as most of it gets reused while gardening and makes for good manure," says JJ. But most of the wet garbage is binned. "There is hardly any government support in composting of such garbage."

Priya John

A cute pink pig dressed as a cupid, angel and demon smiles at us from the labels of various 200gm bottles that we've picked up from Jar-ry Eyed Surprise, an Andheri-based home run venture by Priya John, launched this April. These contain mayonnaise, jams and even pickle – all made using pork. When refrigerated, they last up to a month. "I've found variants with other meats but rarely anything with pork. Since I love bacon and pork, I decided to experiment with it and came up with a bacon jam first. When my sister [Preeti] tried it, she suggested I should start a venture, and even came up with the name," says the 31-year-old, who also runs a fashion accessory label.

(From left) Spicy Porker, Sweet Pork, Porkerizo, Pokernaise and Pork Pickle

She delivers across Mumbai, and ships items to other parts of the country too. However, you need to order in advance. We first dig into Porkerizo, a chorizo jam with marmalade like consistency that greases our taste buds with sweet and spicy flavours, finished off with a smoked aftertaste. The samples include two types of Porkers – sweet and spicy jams – made with bacon. While sweet version is simple, with only sugar and bacon, the spicy offers a hint of cinnamon too. "I've tried them as pizza toppings, in mac and cheese and topped them even on chocolate pancakes," reveals John.

Adding a mental note to make a spicy porker waffle sandwich, we move to Pokernaise. Unfortunately, the mayonnaise tastes more like a mustard sauce, lacking the distinct bacon flavour. Instead, we seek solace in Pork Pickle that packs a punch with its tangy and spicy flavours soaked in by soft pork bits. We feel sorted for lunch as we mop it up with aloo parathas, happy to have discovered our go-to option when we're craving comfort food. John tells us she's in the process of trying bacon butter and bacon salt. When refrigerated, these items last for upto a month.

Call: 8097075107
Email: eat@jarryeyedsurprise.com
Cost: `300 (200gm); `650 (500gm)

The floods have receded and the sun is shining brightly overhead. Sweat beads trickle down our brow as our taxi manoeuvres past bikers, trucks and pedestrians who seem to give two hoots about the incessant honking. Our journey ends outside Sitaram Building, where, in the past, many of us have stumbled in and out of Zaffran in the wee hours, looking to feed our hungry selves after a night of partying.

The restaurant was the brainchild of two friends, Chetan Sethi and Munib Birya, who met at Sophia College during their hotel management course in 1996. At 23, they pooled in finances to open a Mughlai restaurant at Crawford Market in 2003. "It was not even considered close to the hip neighbourhoods like Colaba," laughs Sethi, who mans the kitchen.

Mutton Pepper Kulcha

On the plus side, rent was low and the duo realised that there would be no dearth of clients, with shoppers, traders and office-goers thronging the area every day. "There were only Irani and Udupi restaurants in the neighbourhood back then," reminisces 38-year-old Sethi , confessing that they were initially met with resistance. "Even friends weren't ready to come to Crawford Market. Then, people started ordering in. We always believed that people will go anywhere for good food," Birya says, finishing the thought.

Fourteen years later, they are ready to launch version 2.0 of Zaffran, paving the way for Ustaadi, which will serve global fare, in addition to Indian cuisine. Spread across 7,000 sq ft with separate smoking and non-smoking sections, it also houses a kids' play area, with toys, a jungle gym and cartoon films on offer. At the table, the little ones will be served in colourful, kid-friendly plates, and a special Chhote Ustaad menu is also in the pipeline.

Kacha Keri Margarita

"We transitioned without shutting the restaurant. Zaffran has been a flag-bearer of wholesome Mughlai and North Indian cuisine; now, we are ready to offer more," explains Birya, who handles the front office and operations.

Old gives way to new
Climbing up two flights of wooden stairs, we walk into the familiar underground den-like space, with walls that mute the noise of the market outside and create a cosy cocoon. Warm yellow light from rustic bronze chandeliers sets the mood, highlighting select walls that have a story to tell. "While we believe in the mastery of art, we are celebrating 'ustaadi' across fields like photography, music and fashion. One section celebrates the mastery of writing with books adorning the walls," says Birya.

Balinese Spiced Banana Leaf Basa

Warning: the menu is vast, divided into five sections -- All-Day Breakfast and Pizza, Indian, Asian, Cosmopolitan, and Desserts. We begin our meal with Pulled Raan Bao (R375), Butter Chicken Bao (R325) and Balinese Spiced Banana Leaf Basa (R395). The Pulled Raan Bao is spicy, cushioned between a sweet bao that takes the sting out of the chilli. The Butter Chicken version is milder and flavourful.

We unwrap the basa to find it swimming in a coconut curry spiced with Balinese yellow chilli. The steamed fish is creamy, and melts in the mouth. Skilfully executed, the dish is simple, authentic flavours. We also recommend a new entrant in the Indian section, the South Indian-style Mutton Pepper Kulcha (R165), which comes oozing with butter and is garnished with rocket leaves that give it a crunchy finish. We wash this down with a Kacha Keri Margarita (R175).

Belgian Chocolate Roll

For the main course, there is Indonesian Nasi Goreng (R395), which comes with prawn skewers in a green sauce, prawn chips and an egg. Made using jasmine rice, it's a well-balanced dish with the flavours and textures of garlic, ginger, chillies and soy. We savour the slightly fiery aftertaste it leaves on our lips.

The Saffron Mushroom and Asparagus Risotto (R375) is creamy, and the al dente Arborio rice, earthy fungi and sharp saffron make it a delightful combination. We end the meal with a Belgian Chocolate Roll (R195), a gooey chocolate cake that comes covered in a nutty caramel-cracker coating. It immediately brings to mind Cooper's Fudge from Lonavala.

Munib Birya and Chetan Sethi 

Although flaunting a new menu, Ustaadi retains Zaffran's thought of offering filling, value-for-money fusion and authentic dishes. "No small plate ever fed a customer," laughs Sethi, confessing that they are looking at taking the brand overseas.

Mistaken identities

Pics/ Suresh Karkera, Tanvi Phondekar

It has been an eventful ride, the duo agrees. Hailing from a five-star hotel background where they had duties chalked out, their biggest challenge was venturing out on their own. But they learned on the job, and managed to create a cult following among young diners. Before signing off, they share an anecdote. "Sometimes, guests would walk in, and on noticing there was a wait, they walked up to us, claiming to know 'Munib' or 'Chetan' personally, and demanding to meet them. They didn't realise they were speaking to exactly Munib and Chetan."

There is always the lure of savouring dishes not available to others; something with a limited edition feel, a sense of secrecy. Most restaurants have off-the-menu dishes, and reasons for their classified nature can be anything from the chef wanting to surprise his patrons to the lack of constant supply of a particular ingredient. Here's a curated list of dishes from across city eateries that chefs won't readily tell you about. Regulars would know, of course, and now they are all yours to try.

Pita pocket
At: Henpecked, Kala Ghoda

Mini pita pockets are cooked in a traditional Neapolitan oven where the "torched wooden logs take up the heat of the dome-shaped oven up to 600 degrees", says head chef Ajay Thakur. The heat transforms the simple pita pocket into what's best described as a Mediterranean phulka. "We stuff it with farm fresh veggies or meat." Thakur learnt to prepare the dish during a trip to Dubai. "That's where the idea struck me. Anything between pita breads is worshipped there," he says. Since it's easy to make, there's hardly ever a chance of it not being available if you ask for it.

Why off the menu? "It is good to surprise your customers. Since the dish employs a unique technique, we like to keep it a secret special."

Beetroot Ice Cream
At: Su Casa, Bandra

When chef Dev Rawat concocted a recipe for the Beetroot Ice Cream, he knew it wouldn't be up everyone's alley. Rawat, who did not want to tamper with the original flavour of the vegetable has, therefore, kept the dish moderately sweet with little sugar.

While he does recommend it, the orders don't exceed five a month. "I have a penchant for the quirky, so it's fine if it's not popular," he says.

Why off the menu? "For any dish to have a place on the menu, it must do justice in terms of sales. Besides, it takes an unusual palate to enjoy roasted beetroot ice cream."

Grilled Kangaroo Fillet With Grilled Baby Spinach and Potato Salad 
At: Estella, Juhu

It was during a trip to Australia that Chef Rohan D'Souza tasted the grilled kangaroo for the first time. "I especially liked the way the Australian chefs play with meat preparations," says the head chef at Estella. His curiosity to learn new cuisines and experiment with dishes motivated him to replicate it at the restaurant. The dish is recommended to guests depending on the availability of meat. "Mostly Australians based in Mumbai choose this," he says. Served with grilled baby spinach, sauce café de paris and warm mustard potato salad, the grilled kangaroo fillet tastes similar to buffalo meat, he says. "It has a wonderful taste that adds a lot of flavour without being overpowering."

Why off the menu?
"Kangaroo meat doesn't come cheap. It's about R4,500 a kg, and is a rare meat available only in Australia."

Bhut Jolokia Chicken Sandwich
At: Dive, BKC

Chef Munawar Taher Peerzade, who heads BKC's Dive, often sees patrons reaching for the tissue box after taking a bite of the Bhut Jolokia Chicken Sandwich. He introduced the item on the appetisers menu when the restaurant launched early this year, but realised it might not be everybody's cup of tea. "I was forced to take it off, because not everybody has a threshold for spice," he says. The bhut jolokia chilli is a hybrid chili pepper cultivated in Arunachal Pradesh, Assam, Nagaland and Manipur, not easily available in Mumbai. At the restaurant, the chillies are ground into a paste along with other spices to whip up the base sauce for the sandwich.

Why off the menu? "We get the oddball customer who asks for something fiery, so I realised it makes for a good off-the-menu chef's recommend snack."

3 Bean Paella
At: Luca, Lower Parel

This Spanish dish, we are told, is prepared in limited quantities at this newly opened restaurant in Mathuradas Mills. "There are several other bean-based dishes on the menu. This one is only available under chef's specials on specific days. It is, however, available to anyone who asks for it," says head chef Shankar Kokkula. But it's not an eat that can be customized. "It is meant to be had the way it is made, because it is a chef's special." The dish packs in a punch of pulses, loaded with haricot beans, black-eyed beans, kidney beans, green peas and rice, served in a bowl. "It's a free-style dish; you can add vegetables as per your choice and availability of ingredients. The core preparation, however, remains as is. We add paprika for that added fire." This is Kokkula's own spin to the Spanish staple.

Why off the menu? "I have been a fan of the Spanish delicacy and wanted to experiment with it. I didn't include it on the menu since I wished that it be made available on select days."

Honey Darsaan
At: Four Points by Sheraton, Navi Mumbai

It was as a rookie chef that Ashvini Kumar, now executive chef At Four Points by Sheraton, in Navi Mumbai, picked up the recipe of Honey Darsaan, a Chinese Dessert made with fried wonton noodles. Here, the noodles are drizzled with honey and sesame seeds and accompanied with a scoop of vanilla ice cream. Although the chef's favourite, it lost out to other desserts during a menu revamp, and was replaced with Granny Smith Apples and Toffee Ice Cream. But like Kumar, there are a few guests who
dig the dessert.

"We get around 10 orders for the dish," he says.

Why off the menu? "What happens with fast food desserts is that it's an extensive spread, and you can't have them all on the menu, because it creates clutter."

Prachi Dhabal Deb will demonstrate eggless royal icing work on cakes and cookies

Baking a batch of chocolate brownies is simple enough, provided you follow the recipe to the T. But, what if you want to create a two-tiered wonder for your best friend's wedding? Starting today, Cakeology, brings together cake artists from around the world to equip you with all the skills you need to go from home baker to pro baker.

Sachiko Windbiel's 3D fondant cake toppers

"The country's cake decorating industry has been witnessing drastic changes in the past few years. Home baking is a serious business now," says Farzana Gandhi, project and brand building consultant, Cakeology.

The second edition features artists like Alyson Reynolds (Scotland), Sachiko Windbiel (New York), Tina Scott Parashar (Dubai) and Bijay Thapa (New Delhi), who will hold 35 demos and six workshops for aspiring bakers.

Learn to make realistic sugar flowers from Alyson Reynolds

In her six-hour hands-on workshop, which is open to beginners as well as professionals, Windbiel will show participants how to create cute 3D figurines and toppers using fondant. Along with new fondant techniques, special attention will be paid to achieving good body proportions as well as creating expressive facial features.

Three special cakes will be on display this year. UK-based cake sculpture expert Rose Macefield will be making a life-size bride and groom wedding cake. The second is a life-size elephant by Samie J Ramachandran, whose 500kg London Bridge cake got plenty of eyeballs at an exhibition in Bengaluru. For the last one, London-based bakers and best friends Valeri Valeriano and Christina Ong of the multi-award winning Queen of Hearts Couture Cakes will create an entire English garden using nothing but buttercream.

Till: September 10, 10.30 am to 6.30 pm
At: World Trade Centre, Cuffe Parade
Log on to: cakeology.in
Call: 9820744629
Entry: 200 per day

Twins Thomas and Mathias Sühring grew up in Berlin, which was then part of East Germany. Summer holidays were spent at their grandparents' farm, near the Polish border, harvesting vegetables and fruits, and feeding ducks, chicken, and pigs.

"We derived immense joy from going to the forests to pick berries and mushrooms, and fishing in the lakes nearby. As kids, it was nothing short of an adventure. We feasted on our grandmother's cooking. It was special to see how she got the family together at the table," says 40-year-old Mathias in an email interview from Bangkok, where the duo runs Sühring, which has placed 13th on the Asia's 50 Best Restaurants list this year.

They first arrived in Bangkok in January 2008 to helm the kitchen at Mezzaluna -- the city's highest restaurant, located on the 65th floor of Tower Club in Lebua. Next week, they will be at The Taj Mahal Mumbai for a pop-up that runs from September 13 to 17. But, before that, they share the story of what brought them to Mezzaluna and how it led them to launch their own brand.

Excerpts from the interview:

Did both of you want to become chefs?
Thomas: Our parents made us realise how much we loved the time we spent on the farm, harvesting and preparing food
with our grandparents. They suggested we explore the idea of becoming chefs since Germany was finally united by the time we turned 19, and we had the freedom to travel to wherever we wanted. We trained in different hotels in Berlin and earned a diploma after three years. We took a trip across the country in our car and visited all the three-Michelin-starred restaurants to apply for a position.

But no one was interested in hiring us.

Our journey towards becoming professional chefs began when a chef named Sven Elverfeld, from Aqua at The Ritz Carlton in Wolfsburg [Germany], called us.

What led you to launch Sühring?
Thomas: Five years ago, we realised that starting our own restaurant would allow us to fully express ourselves. We knew
Gaggan [Anand, celebrated Bangkok-based Indian chef] since 2008, when we were working at the same hotel in different capacities. He had always been encouraging us to open our own place.

We launched Sühring on February 22, 2016, which also marks the birthday of Gaggan, our partner and friend.

Sühring is 13th on the Asia's 50 Best list. What is the secret behind its success?
Mathias: We never expected Sühring to rank so high on the list within a year of its launch! The atmosphere of a restaurant
goes a long way in establishing a bond with the guests. We ensure that our guests feel comfortable, as if they are visiting an old friend. Hence, we live at the restaurant, to create a warm and relaxed atmosphere. What's better than great food in a homely set-up?

What, according to you, constitutes modern German food?
Thomas: For a long time, Germany wasn't considered to be a country of culinary excellence. The cuisine is often labelled as boring, heavy, fatty, and fixated on meat. But there is so much more to it than just salted pork legs, sausages, potatoes or sauerkraut. We incorporate modern cooking techniques into traditional methods to transport diners to another culinary generation. The result is perfect -- simple execution with robust flavours.

There is a notion that twins think along similar lines. Does this happen with the two of you in the kitchen?
Mathias: There have been instances when both of us have thought on a similar line without having talked about it. We ensure that we openly share ideas and thoughts that work in our favour.

What's your brotherly bond like?
Mathias: We have a respectful and professional equation at work. We discuss all new dishes together. Often, we have a similar view and when we don't, we let the dish take shape, and give it a fair chance. What's important is that we learn every day. Currently, Thomas takes care of cooking hot food items and I focus on preparing cold
ones, including pasties.

What's in store for Mumbai?
Thomas: We are presenting our signature dishes, like Frankfurter Grüne Soße, a sauce that originated in Frankfurt and is made with seven different herbs. We will also bring our two-and-a-half-year-old sourdough to Mumbai to bake authentic German breads, which will be part of the menu. Another dish, called Brotzeit, will have butter churned from lacto-fermented cream and flavoured with wild garlic leaves. Also on the menu is a traditional noodle dish, called Spätzle, from the Black Forest
region of Germany. This one will be served with mushrooms and fresh truffles.

Has Gaggan given you advice for this trip?
Mathias: He told us to enjoy his country and its incredible people.

There are various global versions of the food we eat, depending on the ingredients and regional produce. I have travelled around the globe and found, for example, that many countries have their own variations of our halwa.

Halwa refers to many dense, thick and sweet confections across South, Central and West Asia, North Africa, the Horn of Africa, the Balkans, Central Europe, Malta and the Jewish world.

Sesame halwa is popular in Balkan countries such as Poland and in the Middle East. In the Mediterranean region, sesame butter and tahini paste are the key ingredients, besides sugar or glucose. Eastern European countries like Belarus, Romania, Bosnia and Russia use sunflower seeds to make halwa.

While touring Turkey extensively to research for my book On the Kebab Trail, I found that they too have a halwa like our candyfloss called floss halwa. Floss halwa is a traditional sweet, made by flossing thin strands of halwa into a light confection. Made primarily of wheat flour and sugar, the strands are continuously wrapped into a ball and then compressed. The result is a halwa with a light consistency. It is made in regular and pistachio flavours.

The most popular form of halwa in Bahrain is a jelly-like sweet called halwa Bahraini, which is called rehash in Kuwait. In Egypt, halwa is a popular confection that is relatively inexpensive and comes in pistachio, chocolate and mixed nut flavours, though they are sesame seed based.

Sesame halwa is a classic dessert in Greece and Cyprus. Halwa-halvardeh is the Iranian name for their tahini-based halwa, which includes whole pistachio nuts. Ardeh is processed sesame in the form of a paste, usually sweetened with sugar. Halwa made with flour, butter and sugar is spread on a plate in a thin layer and is often flavoured with rose water.

Monish Gujral

Halwa came to Russia from Central Asia. Halwa containing bars, cakes or waffles (with or without chocolate, nuts or seeds) are now widespread.

Alva, as halwa is called in Serbia, is common to the whole region and popular at local church fairs around the country. Xalwo, a staple of Somalian cuisine, is a popular confection served during special occasions, such as Eid and wedding receptions. It is made with sugar, cornstarch, powdered cardamom and nutmeg, clarified butter and some local flavours, to enhance taste.

Aluva is served at the traditional Sri Lankan New Year in April. This halwa is generally made with rice flour and sugar. Cashew nuts are often added for taste. In Tajikistan and Uzbekistan, the traditional name for halwa is lavz. Soft sesame halwa is made with sugar syrup, egg whites and sesame seeds. Solid sesame halwa is made with pulled sugar, which is stretched, till it is white coloured.

Sesame is added to warm sugar and spread on large trays. As a child, I would get up early in the morning to go to Chandni Chowk’s Gurdwara Sis Ganj Sahib with my grandmother. I would wait for the halwa after it had been offered as prasad. I would tell my granny to get at least 5–6 portions. How I relished that taste!

Halwa is often cooked at home. There are many variations—sooji (semolina), whole wheat, gram flour (besan), besides carrot, raw papaya, pumpkin, fig and surprise, surprise, even egg.

The standard recipe for semolina halwa is referred to as ‘1:2:3:4’ as it comprises one unit of oil, two of semolina, three of sugar and
four of water.

In my opinion, carrot halwa is the ultimate Indian dessert, or should I say the king of Indian desserts. There could be nothing more perfect than a bowl of warm carrot halwa on a cold winter day.

The chewy, caramelised carrots, slow-cooked in an open pan for almost an hour are a heavenly treat in themselves.

Gajar Halwa
Ingredients (for 6 servings)
12 tender, juicy red carrots
3 tbsp + 2 tbsp ghee
25 cashew nuts, chopped
3 cups full cream milk
1/3rd cup condensed milk
2 tbsp seedless raisins
5–6 green cardamom pods, crushed
6–7 saffron strands
1/3rd cup sugar
To decorate
3 silver leaves

Method
Scrub the carrots well.
Trim both ends and scrap off the outer skin.
Grate the carrots.
Put 3 tbsp of ghee in a heavy-based wok over moderate heat.
Fry the cashew nuts, till light gold.
Remove and drain on kitchen paper to absorb excess fat.
Add the grated carrots and cook, stirring all the while, for 25 minutes.
Pour in the milk and condensed milk and cook over moderate heat, stirring occasionally till the mixture thickens and the milk is fully absorbed.
Add the sugar, mix well and stir for another 10 minutes, till the halwa thickens again.
Mix in the remaining ingredients, including the ghee and fried cashew nuts.
Cook for 5-10 minutes, till the halwa leaves the sides of the pan.
Transfer to a serving dish, decorate with silver leaves and serve hot.
Excerpted from On The Dessert Trail: Around the World in Eighty Desserts by Monish Gujral, Penguin Random House India

Peri Peri Twister. Pics/Sameer Markande

The led lights fitted in 3D wall panels engulf The Pabulum (Latin: food) with a violet glow that spills on to the street. Standing next to a chemist and a stone's throw away from a farsan store, the QSR off SV Road in Santacruz, which promises 'fiery fries' and 'sexy shakes', resembles an alien spaceship.

The counter has a slot that holds these BBQ Cheese Fries served in a conical container

Our analogy isn't far off the mark as we step in and overhear a middle-aged couple, curious to know what Nacho Fries and Cheesy Potato Twisters actually mean. A millennial helming the service station explains the dishes. He points to staffers working in a bot-like fashion, adding dollops of Mexican salsa to golden fries and slicing potatoes to create spirals on a stick in an open kitchen. The couple places the order and moves to one of the two dining counters in the space, launched last month by three foodpreneurs - 21-year-olds Himanshu Jain and Mayank Jain, and their friend Deepak Joshi, 26, who runs a catering business.

A staffer preps the fries in the kitchen

The menu is The J-meets-Keventers-meets-Irla's Twisted Potato. It features French fries served with a host of vegetarian toppings - from aioli garlic to tandoori mayo and Schezwan sauce. They also offer Jain fries made with raw banana. From blueberry and rose to popcorn and Parle G, an array of ingredients make their way into the shakes, along with four varieties of twisters.

Death By Chocolate

A-peeling twist
We begin with the Peri Peri Twister ('69), a 12-inch long tornado of spicy flavours. The potato spiral - deep-fried and crisp but non-greasy - is piped with a fiery, paprika-and-garlic infused mayonnaise instead of a powdered spice mix. This enhances the stick, where the mayo's slight tang balances the heat. We wash it down with Popcorn Caramel Shake ('149), a lip-smacking, creamy rendition of the munchie with just the right hint of burnt brown sugar.

Popcorn Caramel Shake

The BBQ Cheese Fries ('99) feature crisp-till-golden, starchy potato fries doused with a peppery, slightly sweet barbeque sauce with an oh-so-good smoked taste that balances the sharpness of the cheese sauce. Our friend remarks, "They are better than the ones at The J."

The Poppers & Fries ('149) comprise three deep-fried cheese balls perched on a bed of fries, doused in chilli garlic sauce and mayonnaise. While the tangy-spicy sauces complement the dish, the poppers are underwhelming, and stodgy.

Try a dessert fry
Heading for a carb crash by now, we pick the apt climax - Death By Chocolate ('149). Coated with generous amounts of Nutella and chocolate sauce, the crisp, unsalted fries, topped with grated cheese, make for a great dessert. We exit with a promise to return, once we're cured of a potato hangover.

Time: 11 am to 11 pm
At: Shop No 3, Tagore Kunj, Saraswati Road, Santacruz West
Call: 8080805775 (delivery via Swiggy and Zomato)

Bittu Sahgal and Dia Mirza enjoy a meal at Kitchen Garden by Suzette in Bandra. Pics/Shadab Khan

There is a peacock whose cacophony Bittu Sahgal wakes up to at his Napean Sea Road residence every morning , before he starts hammering away at articles for Sanctuary Asia, a magazine he launched and has been editing since 1981. And as Dia Mirza tells us how she came to be associated with Sahgal's various projects, a butterfly fluttering in the al fresco section of Kitchen Garden by Suzette lights up her eyes. The actor, who has been deeply involved with the cause of the environment, attended The International Snow Leopard and Ecosystem Forum in Kyrgyzstan last month, and was appointed the ambassador of the Wildlife Trust of India earlier this year. As the mentor and the mentee meet over lunch, words flow as odes to nature, unravelling the green legacy of India and the ecological miracle called Mumbai.

Hasan: How did your association come about?
Sahgal: She walked into our lives like a breath of fresh air.
Mirza: There had been always a sense of awe for the man he is and his work, but I hadn't had facetime with him. So, when I met him socially at a dinner, I chased him. I told him, 'The problem with people like you is that you don't communicate with people like me. If I had more access to your mind, I would take your ideas to more people.' Bittu is someone I look up to as my guardian, my guru. He really changed my life.
Sahgal: It takes a lot out of somebody to keep fighting for 40 years. Then I look at you and I say to myself, 'We won!' Life is a marathon and the baton has been passed on.
Mirza: The world is constantly drawing you away from your purpose. Bittu came into my life as a reminder of all the things I was nurtured with when I was being brought up. I went to a J Krishnamurti school, where we did classes under trees, we grew vegetables and discussed materialism. My work in films had taken me far away from all this but he reminded me that the two can co-exist. And I made a choice.

Avocado Toast and The Greek salad arrive.
Hasan: Speaking of choices, are both of you vegetarian?
Sahgal: I don't perceive meat as food. I was born in a non-veg loving Punjabi family, but I stopped eating meat when I was old enough to say no to my mother.
Mirza: I am not a vegetarian, but I have become more conscientious about my consumption. There are certain meats I don't eat, like wild animals.

Hasan: Where does Mumbai stand in the fight to ensure urban centres retain their green cover?
Mirza: As citizens of Mumbai, we need to remember that we are the only city in the world with a large forest cover in the heart of the city.
Sahgal: We have a garland of mangroves protecting us. Sanjay Gandhi National Park has more butterflies than the entire UK. We are like spoilt rich brats who don't understand the value of our wealth. Like the biodiversity of forests, we need biodiversity of attitudes and strategies.

Mirza: And laws. Isn't it appalling that we are waking up to waste management systems only now?
Sahgal: We have planners planning infrastructure at sea level, when the rest of the world is planning for six metres above sea level. It defies logic that my generation is straddling your generation with white elephant investments that can never work. Nature doesn't give you judgement, it gives you consequences. Mithi river was a consequence, as is Florida.

Mirza: As Bittu always quotes Senegalese environmentalist Baba Dioum: In the end we will conserve only what we love and love only what we learn about.

Mom's Butter Chicken Tikka Masala. Pics/Atul Kamble

When Cafe Delhi Heights sold its 2,00,000th Jucy Lucy Burger (Rs 445), the chain organised a competition at its outlets in Gurgaon, Delhi and Noida. Ashish Singh, the corporate chef of 13 of the outlets — with another one coming up on Janpath and Mumbai's first branch launching at Kamala Mills today — tells us that the winner ate two-and-a-half of the burgers, while the runners-up gave up at two and at 1.75. Consisting of a 250gm mutton patty, 70gm cheddar cheese topping and 15 to 20gm of jalapenos, respectively, all stuffed in a six-inch bun, this burger is definitely not for the weak-hearted. But if you love gastronomic challenges, it's a must-try. We make a mess when we try one, but relish the paprika-herbed patty with crunchy veggies and a cheesy aftertaste.

Panzanella Salad

A board displays 2,08,133 when we walk in, the number increasing with each Jucy Lucy sold. A look around the vibrant 80-seater space, opposite Farzi Cafe and cushioned between The Beer Cafe and Love and Cheesecake, reveals it to be family-friendly. The booths come with LCDs; there is a low-seating area for noisy groups and a bar section to slip into nightclub mode.

Owners Sharad and Vikrant Batra have also got Michael Swamy — who opened Nueva, a South American fine-dine, with the duo in Delhi — to create a recipe book based on the 80 dishes from the menu, which will be launched in Mumbai next month.

Anti-oxidant Smoothie

We start with ISBT Makhani Maggi (Rs 285), loaded with chunks of butter that melt into the creamy gravy. Our cholesterol level shoots up even before we take the first bite of the spicy, Indianised recipe that may receive scorn from Maggi purists. But we are surprised at ourselves for actually polishing off this bowl.

The Sushi Chirasa (Rs 825) — traditionally served as a bowl of sticky rice, with crabsticks, avocado, tuna, salmon and peppers tossed in — is completely avoidable as the sticky morsels fail to impress us.

ISBT Makhani Maggi

We cleanse our palate with a Nimboo Anardana Shikanji (Rs 205), which is garnished with coriander and embodies the best of a chatpata flavour.

By the time we reach the Eggs Benedict (Rs 375), we are wishing that the dishes went easy on the butter, since they are comfortingly palatable without it. The Benedict comes on a bed of moist croissant and bacon, and the yolk oozing out of it tempts us to dig in.

Jucy Lucy Burger

The croutons in the Panzanella Salad (Rs 375) are crunchy, and so are the French beans, broccoli and babycorn, flavoured with Parmesan and herbs. We also sip on an Anti-oxidant Smoothie (Rs 325), which has chia and flax seeds, strawberry and yoghurt.

Finally, slow claps and drum rolls for Mom's Butter Chicken Tikka Masala (Rs 625), please. This one's a family recipe, with the chicken smoked in the tandoor and tender to bite into. To our delightful surprise, the creamy tomato gravy is sans cashew nuts. The dish is served with hot naans and saffron-scented rice. Slightly tangy and spicy, this is one butter chicken that Mumbai's been craving for.

Sparks fly off Kimi Raikkonen's Ferrari (right) after he collides with teammate Sebastian Vettel's vehicle (left) in the Singapore Grand Prix yesterday. Raikkonen was eliminated immediately while Vettel retired later due to a damaged car. Pics/AFP

Sebastian Vettel pulled out a scorching lap in the dying stages of Saturday's qualifying session to seize pole position for the Singapore Grand Prix.

The Ferrari driver lapped the floodlit Marina Bay street circuit in one minute, 39.491 seconds, the fastest ever set around the 5-kilometer long track, in a dazzling display of speed.

Max Verstappen went second fastest and will start alongside Vettel on the front-row with his Red Bull teammate Daniel Ricciardo third.

A victorious Lewis Hamilton jumps off his Mercedes

Championship leader Lewis Hamilton, Vettel's title rival, was only fifth ahead of teammate Valtteri Bottas.

The Briton, seeing a hat-trick of wins this weekend, seized the championship lead with victory at the last race in Monza.

But starting on the third row, with the Red Bulls and Kimi Raikkonen's fourth-placed Ferrari between him and Vettel, Hamilton could well have to drive a race of damage limitation that could cost him his slim three-point advantage.

"I'm still full of adrenaline so maybe whatever I say doesn't make any sense," a breathless Vettel, who let out a loud whoop of joy over the team-radio, said immediately after qualifying.

"The car was tricky but it came alive and it was getting better and better as the night progressed, so really happy that we got it done."

Saturday's pole was the 49th of Vettel's career and an unprecedented fourth at Singapore.

It could prove to be an especially crucial one with seven of the last nine races in the city-state won by the pole-sitter.

But the German, who also has an unprecedented four wins at the twisty track, initially did not seem to have the pace to seize the top-spot.

Red Bull had topped the timesheets in every session over the weekend.

With Verstappen even topping the opening two parts of qualifying, the former champions had looked on course to score their first front row lockout since the United States Grand Prix in 2013.

But Vettel put it all on the line when it really mattered, vaulting to the top of the timesheets during the final 12-minute pole-position shootout.

Nico Hulkenberg was seventh for Renault ahead of Fernando Alonso and Stoffel Vandoorne, who put both McLaren's in the top-ten a day after the Woking-based squad agreed to swap Honda power for Renault.

Carlos Sainz, set to move to the works Renault team next year, rounded out the top ten for Toro Rosso.

Force India's Sergio Perez was 12th with teammate Esteban Ocon 14th.

Dia Mehta's lone goal helped Bombay International School (Babulnath) beat Bombay Scottish (Mahim) in the Mumbai Schools Sports Association (MSSA)-organised inter-school girls U-14 Division I football tournament at Azad Maidan yesterday. Both teams started off in an aggressive fashion, but the first half ended goalless.

Switching sides, Dia broke the deadlock in a nonchalant fashion. The goal came in the 27th minute when she intercepted a cross from teammate Simran Jasubhai and hammered into the net from long range to seal the win for her team.

Meanwhile, in a boys U-14 Div II encounter, Holy Family High School (Andheri) beat Infant Jesus High School (Malad) 4-0. Sanford Dias scored a brace while Rommaan Khan and Gavin D'Souza netted one apiece.

Bollywood actress and former beauty queen Urvashi Rautela seems to be in a holiday mode and says amid lockdown a virtual vacation will do for now. Urvashi took to Instagram, where she shared a photograph of herself in a sea green bikini. In the snapshot she lies on a wooden plank beside the ocean. She completed her look with a pink flower in her hair and sunglasses.

 

 

 

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Sunshine is my favorite accessory. Close your eyes & imagine beach 🤣😂🌊. A virtual vacation will do for now ☀ï¸Â . . . . . . . . . . . . . . . . . . . . . . . . . #love #UrvashiRautela

A post shared by URVASHI RAUTELA 🇮🇳Actor🇮🇳 (@urvashirautela) onApr 26, 2020 at 9:28pm PDT

"Sunshine is my favorite accessory. Close your eyes & imagine beach.. A virtual vacation will do for now," she captioned the image, which currently has 330K likes. Urvashi on Sunday treated her fans to a dance video. In the clip, the actress is seen performing "heel choreography" on the Bollywood number "Aashiq banaya aapne" by Himesh Reshammiya.

Earlier this week, Urvashi's Facebook account was hacked. She warned fans not to respond to posts originating from the account. On the work front, "Beat pe thumka", a peppy wedding number featuring Urvashi has just been released. The song is from her upcoming comedy flick "Virgin Bhanupriya".

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Sonali Bendre is one of the Cancer survivors in Bollywood, akin to Manisha Koirala and Lisa Ray. These women have some very inspiring journeys and are likely to become role models in the future. And now, speaking about her journey to SpotboyE, Bendre spilled the beans on almost everything, right from her treatment to her husband Goldie Behl's unshakable support to how she feels today. It could leave you teary-eyed.

The first question was about her current health and she said, "I'm doing well right now. I'm feeling good. Also, I would say it hasn't been much of a shift for me because the last 2 years have been sort of a quarantine for me anyway. So it's not too much of a change at this point, but I would have a lot of visitors coming and going then. That's the part that I miss the most." She also said how she has been missing her parents due to the lockdown and can't meet them.

"Above all, I'm missing my parents right now in this because I can't really meet them. But other than that, we have lots to be thankful for. I always count my blessings," stated Bendre. When she posted her bald picture on Instagram, it was welcomed by one and all, and the actress earned the respect from everyone for the same. She even spoke about her decision to do it and how it made her feel.

She said, "Frankly, how long are you going to hide? Just get on with life, man. I felt I was getting distracted trying to hide my falling hair, so just putting it out there fully bald was more to help myself than anything else. It was quite liberating, actually." And do you know Goldie Behl didn't want the actress to grow her hair back? This reveal was also made by Bendre.

She stated, "He used to say I need to own it and that I look fabulous without my hair as well. Today, he tells me that 'you should not grow your hair back, the short hair suits you very much'. My husband has been an amazing support." As we stated above, Bendre has been an inspiring figure and we all need to respect her for the way she has handled her life and been such a sport and a spirited lady!

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Nobody knows when the lockdown will end and when life will come back to normal. But for those who have access, they are spending their quarantine by watching web-series, films, and reruns of classic television shows. So on one hand, we have Ramayan and Mahabharat, on the other spectrum lies something called Four More Shots Please, Season 2!

This show is what we call the ultimate triumph of a woman's liberation. Their tendency to do all the possible shenanigans and be unabashed and unapologetic about it is what has made this web-series so catchy and contagious. And one of the leads, Sayani Gupta, a fine actor to the hoot, recently in an interview with Radio City's RJ Harshil, she talked about the show's popularly, how she has been spending time at home, and a lot of other entertaining stuff.

As expected, the first question was about the number of interviews she has given about the show amid this lockdown. She sounds perplexed and says, "I have really lost track, so many, it's insane you know. I give at least 1 or 2 interviews every day. But I have now started my own live videos that is a series of my interactions with some of my friends from the industry, it's called Shy-Me-Not. I've had four sessions so far."

The next question is about her journey from FTII (The Film and Television Institute of India) to films and she takes a deep breath since the answer is going to be really long. She says, "I am from Kolkata and went to Delhi for college and did theatre. I wanted to go to the National School of Drama but decided against it because my seniors, M.K Raina and Habib Tanvir, told me how it was going through a turmoil in terms of syllabus and management. But going to FTII was one of the best decisions of my life, I spent three-and-a-half years over there. It's because of the institute that I'm sitting for this interview today."

She added, "I knew nobody would spot me at a cafe and cast me for a film, and I knew this process would take time but I actually got my first film in the first month of being in Bombay, Second Marriage Dot Com. The director had seen my short film that was made during my education at the FTII. I don't like the world struggle, I feel the journey has been very interesting. I also did a travel show that was once in a lifetime experience, I also assisted Manav Kaul on a film that's going to come out soon."

She also spoke about her character Khanum from Shonali Bose's Margarita With A Straw and said, "To get such a character is a once in a lifetime opportunity, for both Kalki and me. Such films aren't made too often. It was a very performance-heavy part, she was blind and an activist. There was so much to do, and of course, she was homosexual. There was so much scope for performance. I'm happy people took me seriously."

We have seen Gupta in a lot of films over the last few years like Fan, Jolly LLB 2, Jagga Jasoos, and Article 15, so how has she been balancing between this medium and the OTT platform! This is what she has to say, "In these last three years, I have been shooting every day and I've actually done two shifts, three shifts. I have done Inside Edge 1 & 2, Four More Shots 1 & 2, a British series called The Good Karma Hospital that's out now, but I've also done nine films," and she flashes her smile! Talking about her character Rohini from Inside Edge, she says, "I don't know anything about cricket, I have seen the sport with my parents. My father was working for All India Radio and his office was right next to the Eden Garden. But I was never aware of the technicalities of cricket and neither was I interested."

She continued, "Karan Anshuman told me about this even before Excel was producing it. After a few months, the creative producer of Excel called me and said they have a fabulous role, come and meet us. When I read the part, I asked them if they were sure they wanted me to play this, but I guess all of them were confident about me as an actor for some reason and I'm really grateful to them." And then it was time to talk about her character Damini Rizvi Roy from Four More Shots Please, and her initial reaction on reading it.

"I hate the word bold and the context in which you are using it is wrong because even according to the dictionary, it's the boldness of mind. People really misinterpret things by using the term bold. Four More Shots was a very important show when I read it for the first time, and I felt it was amazing that a group of women was trying to make a show which actually was about women. It was trying to normalise everything about the life of a woman. I think it's one of those very important shows, and it's crucial to have such a show in the mainstream narrative, and even the criticism that comes and mostly from men about our sex and smoking, you can understand how regressive, repressed and patriarchal our society is even now."

She added, "When men do all these things and we all have seen it, nobody bats an eyelid, and everyone is like,'Oh my god! Friendship'! The moment it's about women that have chosen to live a particular life and are normal with it, like I am, people tend to have issues. There are lots of topics that are being handled with a lot of sensitivity and depth in the second season. You have workplace gender bias, you have body shaming, you have LGBT rights, you have a homosexual wedding, freedom of expression, freedom of speech. It has everything a woman faces in the urban space or rural space. We are getting long letters and messages, it's crazy."

She continued, "It's moving people because it is making a difference to them." In between, she answers a fan who asks if a woman having sex with multiple men is empowerment for her. She says, "No, it's not, and nobody is saying drinking and smoking is empowerment. But people do go out and drink and smoking is not even shown in the entire season two. Women who go out and drink and choose to have sex with whom they want to, and have control over their sexuality, should be not looked at as a taboo. It's normal, we all do it!"

"Also, you have to realise it's about celebrating yourself and women for their rights, it's about subverting these constant pressures of women. The problem is that women are always shown as these crazy stereotypes, either she's virginal and the hero is trying to woo her and have sex with her, the hero is marrying her, or a vamp who's breaking the hero and heroine's home. Nowhere are women, in most of the mainstream narratives, shown as themselves. What is the problem with having sex with multiple partners? So many people do."

She seems to be raising the right points and makes a very important observation. "Sex was always shown as something done to women and never a choice that women are making. If I want to be intimate with someone or be in a romantic liaison with someone, it's my choice. That needs to be respected and celebrated. Having said that, our intention is never to encourage smoking and drinking or go out and partying, that's not the point. But if there are people who do it, there shouldn't be a taboo about it, even in India. You see Sex in the City, you see Girls, you see Friends, any Hollywood series or show or film and it's fine, but the moment you see Indian girls doing it, you're like, 'OMG'!

"Everyone does it so what's the problem in showing it or representing it authentically! It's a show made by women, it was the need of the hour to represent women authentically," she added. Well, this was truly straight from the heart, and in case you are yet to discover Four More Shots Please, watch it and decide whether you agree with Sayani Gupta or not! But one thing people will agree with is that she's truly a fine actor!

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Adhyayan Suman and Kangana Ranaut were in a relationship back in 2008 when they were working together in Raaz: The Mystery Continues but parted ways soon. And in 2016, the Jashn actor made some shocking revelations about the actress and how vociferous the relationship was. It has been four years since that interview and more than a decade since the relation.

Strangely, questions about her are still asked whenever he gives an interview and his recent one with BollywoodLife was no exception. To give a brief background, Kavita Kaushik of FIR fame also tweeted in support of the actor and how Kangana owned an apology to him. In case you missed it, this is what she tweeted.

Have a look right here:

Also, a huge apology is owed to @shekharsuman7 and @AdhyayanSsuman , they are a sweet family and the hate they got from an eager to judge, feeding on lies smeared popcorn audiences is so damn heartbreaking🙏 everyone was so cruel to them at that time cos of the 'woman card' https://t.co/kRZ8kycwJ2

— Kavita (@Iamkavitak) April 19, 2020

And now, talking about it, the actor said, "I have left that topic miles...miles behind in my life. I am right now way ahead in my life. And it doesn't really matter who wants to apologise or not. I wanted to share my side of story, and I did that three years ago. I am very glad and fortunate that some people came out in support."

To give credit where it was due, he thanked Kaushik for her support and said, "Kavita put out a tweet, and I am very thankful to her. But the amount of fake trollers who came and trolled her, said some really mean stuff to her, I thought that was such a disgrace. It is so sad."

Over the years, the actor has been a part of films like Raaz: The Mystery Continues, Jashn, Himmatwala, and Ishq Click.

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Actress Lara Dutta says that irrespective of their profession, all women have faced sexism at some point or the other. The actress plays a police officer in the new comedy-action web series "Hundred".

The former Miss Universe had a question-answer session with fans on Twitter where one of them asked: "It was great to see the series portray the difficulties in the life of women. Was that something that attracted you toward the series?"

Lara replied saying: "As women we all have faced sexism in our life at some point or the other, regardless of which field we belong to. So yes this thought was an imp part of the narrative but not the only thing that motivated me to do this series". She also opened up about her quarantine time.

"Can't complain! It's been good. Family is healthy and we've been able to spend a lot of time with each other. I've been studying, cooking and doing fun indoor activities with my daughter," she said.

She also revealed her fitness regime. "My routine varies according to my schedules and lifestyle. I've always worked out. Pilates, strength training and yoga have been constant favourites. I'm vegetarian mainly and eat a balanced diet and I meditate," said Lara.

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Joining Punjab Police's 'Main Bhi Harjeet Singh' campaign named after the police personnel whose hand was chopped off on duty, actor Anil Kapoor on Tuesday paid tribute to the frontline warriors who are fighting against COVID-19. The superstar took to Twitter to express solidarity and laud the frontline workers.

Here’s a salute to our front line warriors! You have our full support and we stand in solidarity with you in this war!#MainBhiHarjeetSingh #MainBhiPunjabPolice

— Anil Kapoor (@AnilKapoor) April 28, 2020

"Here's a salute to our front-line warriors! You have our full support and we stand in solidarity with you in this war!" Kapoor tweeted and adding hashtags #MainBhiHarjeetSingh and #MainBhiPunjabPolice to his tweet.

"Main Bhi Harjeet Singh" - Personnel of Punjab Police on Monday sported name badges of their colleague, whose hand was chopped off while he was trying to impose COVID-19 lockdown restrictions in the state.

The initiative was part of a day-long campaign launched on Monday by Dinkar Gupta, DGP Punjab to display solidarity towards Sub-Inspector Harjeet Singh, who was part of the police team that came under attack allegedly by a group of Nihangs who were asked to show their curfew passes at a vegetable market in Patiala on April 12.

Doctors had reattached the hand of the 50-year-old in a surgery post the attack.

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As Bollywood's 'Queen,' Kangana Ranaut completed 14 years in the Indian film industry on Tuesday, her team shared a throwback picture from one of her early portfolios. The 33-year-old actor was shortlisted for an audition for her debut film 'Gangster' on the basis of the picture that her team shared on Twitter.

The priceless picture from the past featured a younger version of the actor with her signature curly locks and bold expressions.

#Trivia: On 14th anniversary of #KanganaRanaut ’s Bollywood debut #Gangster, here’s the image from her portfolio on basis of which @anuragbasuofficial selected her for an audition#Throwback #14YearsofKanganaRanaut #14YearsofGangster pic.twitter.com/CkDWat9TJv

— Team Kangana Ranaut (@KanganaTeam) April 28, 2020

Ranaut is seen wearing a white and brown coloured muffler in the picture.

"#Trivia: On 14th anniversary of #KanganaRanaut 's Bollywood debut #Gangster, here's the image from her portfolio on basis of which @anuragbasuofficial selected her for an audition #Throwback #14YearsofKanganaRanaut #14YearsofGangster," Kangana's team tweeted along with the picture.

Kangana Ranaut stepped into Bollywood at a very young age and began her career with her debut film 'Gangster' 14 years ago. Helmed by Anurag Basu, the romantic thriller featured Emraan Hashmi and Shiney Ahuja besides Kangana in the lead roles.

'Gangster' received great appreciation from critics as well as the audiences and also won Kangana the best debut award at Filmfare. Earlier in the day, the team of the 'Fashion' actor marked her 14th anniversary in Bollywood by preparing a video reel of her 14-year-long journey.

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We don't expect the usual Kangana Ranaut candour in an interview largely about how many squats she packs into her regimen. But the actor isn't one to offer the ordinary. Unbowed by the heft of her battle against the bulge, Ranaut is playfully self-deprecating when chronicling her 20-kilo weight-loss attempt. "I didn't expect to gain 20 kilos," she says of her endeavour to emulate J Jayalalithaa in the actor-politician's upcoming biopic, Thalaivi. "When Kareena [Kapoor Khan] was pregnant, she gained 16 kilos. I told myself, I am like [a] post-pregnant Kareena Kapoor!" she exclaims at one point, before breaking into a laugh. "I never remember feeling so unfit. At one point, I needed to support myself with my palms to stand up off the floor," she says at another, before the ever-so-slight quiver in her voice reveals the moments that triggered her badly. "I was unable to carry my weight in heels, and that almost left me in tears. One thinks they'll eventually adjust, but, I couldn't walk in my own shoes! Usually, I can run in them, but now my feet would swell. I didn't know how to handle it."

Train, but gain

The diligence with which she had kept tabs on the weighing scale as it climbed by 10, 12 and 15 kilos was rendered redundant after a few weeks of lull. "[The makers] told me to start losing weight so that we could shoot [Jayalalitha's] younger portions, and that's when I noticed that I had gained 20 kilos. I wondered if I had gone too far, and questioned if the decision to take the hormone injections was appropriate." It was towards the close of 2019 that Ranaut had first admitted to leaning on hormone supplements to add bulk to her hips and thighs, to emulate her muse. Unlike the misshapen built acquired by Bollywood's top brass of actors gaining weight for cinema, Ranaut's avatar, though voluptuous, had to resemble the shapely and nimble-footed bharatnatyam dancer that Jayalalitha was. "I had to do bharatnatyam for two hours, yoga for one, and still gain weight in a desirable manner. The mild hormone dosage helped [me] gain weight around the hips. Bharatnatyam involves a lot of leg work, so the dancers tend to [gain weight in this region]. Also, I needed to put on so much weight because I am tall. At 5'8, I had to ensure that the [bulk] was visible on my frame."

Winning the race, slowly, steadily

Currently nestled in picturesque Manali, Ranaut decided to make the most of the lockdown by taking along her trainer of several years. Under the guidance of Siddhartha Singh, founder of iSweat, she has shaved off seven kilos, and continues to crawl, jump and jog off the rest. "We are focusing on workouts that encourage movement for a long duration of time, instead of those involving shorter intervals. The idea is to keep movements sustainable by not rendering her breathless, so that more calories can be burnt. The evening functional training sessions last 45 to 75 minutes, and are coupled with a 20-minute morning walk in her 100-metre driveway," says Singh, attributing her body's positive response to the regimen to her consistent yoga practice.

Her high metabolic rate may afford her many luxuries, but Ranaut won't abuse what she has been blessed with. For as long as Singh can recall, she isn't swayed by food that has little nutritional value, and prefers "home-cooked meals". "Kangana is attuned to her body's [nutritional] needs. If she craves something, she'll have it in limited portion, or cook a [healthier] version of it at home." That her body had become complacent with the additional weight also began to work against her, making the weight-loss process more demanding than both she and Singh had anticipated. "It was difficult. I had to undergo detox. I was affected by the sugar withdrawal, and felt like I was in rehab. For over six months, I was perpetually hungry, and had mood [swings]. The weight wouldn't budge. Also, at 33, things are not as easy [as they were when I was younger]."

Asked if she will do it all over again if a film demands it, her response is prompt, but not very assertive: "No, yaar!" she says. "It's not worth it. My cholesterol level was quite high this time. In my 30s, I don't enjoy doing this."

Singh on principles he uses to train Ranaut

• We're targeting the anterior and posterior muscles at once. We use the driveway to do short jogging sets, shuttle lunges, back crawls, and jumping jacks.
• Usually, I avoided exhausting her because actors have to work for the rest of the day, and can't be dealing with aches and pains. I had to be mindful of not targeting the muscles that she would be using for her action films, like Manikarnika. For instance, horse-riding employs a lot of leg work, and hence, when she was learning it, I'd only do weight-less leg workouts with her. Similarly, when she was training in sword-fighting, and using her upper-body muscles, I'd have to shift focus away from her shoulders and arms [in the gym]. 
• With physical activity currently limited, she is consuming only two to three meals a day. The morning jogs that she takes help in activating her metabolism.

1,800
Ranaut's approximate calorie intake, usually

v/s 

1,000
Calories being consumed by the actor currently

Female actors who've gained weight for cinema

Bhumi Pednekar, Dum Laga Ke Haisha

The actor made a note-worthy entry into Bollywood by adding 30 kilos for the film. She reportedly took to conditioning exercises before jumping into a high-intensity routine, when she began shedding the weight.

Vidya Balan, The Dirty Picture

To play the role of an adult film actor, Balan gained 12 kilos, and was uninhibited as she flaunted her figure to do justice to the part of Silk Smitha.

Anushka Shetty, Size Zero

Unwilling to wear a fat-suit for the part, the actor reportedly put on 20 kilos for the film. Under the guidance of Luke Coutinho, she took a generous amount of time to gradually shed it off.

Kriti Sanon, Mimi

Sanon had been on a weight-gaining spree for several months to gain 15 kilos for her forthcoming movie, Mimi, which sees her as a surrogate mother.

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A video about Aamir Khan's unique donation to those hit hard by the lockdown has surfaced online. It claims that on April 23, a truck arrived in an underprivileged area in Delhi. The vehicle was loaded with one-kilo packets of wheat flour. Many felt the quantity was too meagre and would hardly serve any purpose, so some refused to take it. But the slum-dwellers who took it were in for a huge surprise.

There was Rs 15,000 in every pack. It is unconfirmed but fans believe that it was Khan's idea to ensure that the money reaches those who need it. The authenticity of the video is yet to be ascertained. But the star is one of those who believe that when you give to the needy, do not announce it with trumpets.

Many Bollywood celebrities have been doing their bit in their way by making contributions. Speaking about the same, a source close to the actor tells us that the actor has already made his contributions to PM Cares fund, Chief minister's relief fund- COVID 19, film workers' association and a few NGOs along with extending support to the daily wage workers of his next film, Laal Singh Chaddha during this lockdown.

There are very few people who mark their donations without any posts on social media, and one such actor is Aamir Khan. Time and again, when the nation has needed help, Aamir has been at the forefront to extend his support by all means.

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Tuesday marked three years of Baahubali: The Conclusion. Lead star Prabhas took to Instagram to thank fans for the 'enormous outpouring of love that still flows'. The South sensation wrote, "Baahubali 2 was not just a film that the nation loved but also the biggest film of my life. I'm grateful to fans, team and director SS Rajamouli who made it one of the most memorable projects. I'm delighted for all the love the film and I have received (sic)."

 

 

 

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A post shared by Prabhas (@actorprabhas) onApr 27, 2020 at 11:30pm PDT

For the uninitiated, Prabhas started his career in 2002 and has never halted ever since! The actor has with every passing year given one of the most promising performances and characters we can all relate to.

Fans demanded another edition of the epic. Baahibali did tremendously well even at the box office and Prabhas was phenomenal. The speech delivery, physique, body language was so perfect that no one except Prabhas could have aced the role. Baahubali chose Prabhas and it's indeed amazing. Baahubali was one of the biggest films of all time and more so, for its grandeur and Prabhas' stardom.

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Angrezi Medium was Irrfan Khan's return to the big screen after a gap of almost two years. And his fans were elated to see their favourite actor do what he loves- Acting! Everyone thought the actor would now be back and scintillate us with his performances. However, fate had other plans. Irrfan Khan passed away on Wednesday (April 29). Kareena Kapoor Khan, who worked with him for the first time in this comedy, has now taken to her Instagram account to express her sorrow.

She shared a throwback picture from the sets of the film that also had Dimple Kapadia and Deepak Dobriyal and she wrote- "It was an absolute honour sir. Rest in peace." (sic)

Have a look right here:

 

 

 

View this post on Instagram

It was an absolute honour sir 🙏🏻 Rest in peace ❤ï¸Â

A post shared by Kareena Kapoor Khan (@kareenakapoorkhan) onApr 29, 2020 at 1:27am PDT

Just like Hindi Medium, Angrezi Medium was also a film about hope and what it takes to fulfill your dreams. It's a film every parent and child should watch, and because this was the last time we saw a legend on the big screen and in a film!

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