The Western Railway has worked intensively on the 2020 pre-monsoon works for Mumbai suburban railway while maintaining proper protocol of COVID-19.

A glimpse of some activities

Tree Trimming: Trimming of tree branches alongside the tracks is being done which are infringing with overhead wires in order to avoid tripping in monsoon. Till now total 158 trees have been trimmed.

Insulator Cleaning: Cleaning of insulators is a major precaution against flashing of the insulator during man soon showering. The fitting of the bridges were also checked where clearance are critical. This will help to avoid tripping in monsoon. Till now total 1,395 insulators have been cleaned.

Insulator cleaning on the left and checking of bridge fittings on the right

Bird Nest Removal: This is the season of bird breeding. The bird used to make nests in OHE structures. These nests are identified during foot patrolling and live line inspections and such identified bird nests are then removed from structures. Till now total 454 bird nests have been removed.

Bird gel: The non-toxic bird deterrent gel is also applied on overhead structures and cantilevers to prevent birds from landing on overhead structures thus avoiding the nests. During locked down bird gel at total 969 points have been applied.

Bird deterrent gel and applying gel below FOB

Cross over checking: Most of the suburban section is having unregulated overhead wires and due to temperature variation, the overhead wire of cross overs may get disturbed. To overcome this problem, all cross overs were checked hot line by tower wagon and 22 of them adjusted in power blocks.

During the lock down period despite availability of only 10-15% of the regular field staff it has been ensured that important works for monsoon preparation are going on as per target in suburban section of CCG-VR section

Sufficient number of point machines have been readied by signal workshop and kept as spare for replacement in case of monsoon flooding. Vulnerable signal boxes have been raised in flood prone areas. Staff have been continuously imparted training for monsoon drills.

Earth-resistance of Telecom installations of Churchgate-Virar Section are being checked and maintained at the desired level.

Routers, Switches, LAN Extenders, wire connections of UTS & PRS are being checked, cleaned & where there is wiring issue same is being replaced. Earth resistance of these equipment are also checked.

Testing & cleaning of Train Indicators for Suburban as well as Mail/Express trains, Public Address System is also being done.

Various equipment installed in Telecom OFC rooms of Churchgate-Virar section are also being cleaned. Checking & cleaning of different cards of these equipment are also in progress.

Power Plants for various Telecom equipment are also being maintained. Process of taking measurement of battery voltage, Charger voltage, AC supply voltage cleaning the connection terminals, cleaning battery-charger etc are in progress.

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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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WITH 43 new deaths due to COVID-19, Maharashtra on Thursday recorded the highest daily toll. More than half of the deceased were from Mumbai, where the total number of confirmed novel Coronavirus cases has crossed 11,000, with 680 new infections as of Thursday.

The 26 victims of COVID 19 from the city included a resident of Manipur and Bihar each. According to state health department officials, seven deaths were reported in Pune, five in Vasai Virar, two in Solapur and one each in Akola, Palghar and Aurangabad.

Of the 43 deceased, 25 were senior citizens while 14 were in the age group of 40-59 years. And 29 of them were suffering from other ailments. The death toll in the state now stands at 694.

Focus on pregnant women too

Across Maharashtra, 1,216 new cases were confirmed on Thursday, taking the total count to 17,974. Officials said that 207 COVID-19 patients were discharged after a full recovery. Apart from senior citizens, civic officials are also focussing on pregnant women, especially those who are nearing their delivery date. Additional facilities have been made for them at Wadia Hospital, Surya Hospital and others, the officials added.

50 new cases in Dharavi

Meanwhile, cases in G North ward continued to rise, with 50 new cases reported in Dharavi and majority of the patients were below the age of 60 years. Five new cases were reported from Mahim and two from Dadar, including an 80-year-old man who lives near the Plaza Theatre. Currently, G North ward has around 945 COVID-19 cases and has the second highest number of infections in the city.

Owing to the high concentration of cases, a team from the Centre visited Dharavi on Thursday along with civic chief Praveen Pardeshi and IAS officer Ashwini Bhide who is handling the COVID-19 war room under the civic body. Civic officials, however, remained tight-lipped about the recommendations and observations made by the central government team.

1,900 Indians to land in city

The Centre on Thursday began the process of bringing back thousands of Indians stranded in other countries. As many as 14,800 Indians from 12 countries will return home via airplanes or ships. Around 1,900 of them will land in Mumbai from the USA, Bangladesh, the Philippines, the UK, Malaysia and Singapore.

The BMC has reserved 3,343 rooms in 88 two/three/four/five stars and budget hotels for the nationals returning home. All of them will be quarantined and tested for COVID-19 as a precautionary measure.

17,974
Active coronavirus cases in maha  as of today

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As many as 77 inmates and 26 policemen at the Arthur Road Jail have been infected with the novel Coronavirus, said the home minister on Thursday. A total of 200 prison inmates and staff members were tested after a prisoner and two staffers were found positive for COVID-19.

ROn Monday, a 50-year-old undertrial was found to have contracted the virus, after which two more jail staffers also tested positive.

200 tested so far

Of the 200 tested so far, reports of 97 have come back negative. Sample of the 300 others, who shared the barrack with the infected people, will be collected on Friday.

While the undertrial is being treated at JJ Hospital, the administration is in the process of getting others the required treatment. All of them will be shifted to GT Hospital and St George on Friday. Arthur Road Jail or the Mumbai Central Prison has a capacity of 800 inmates but currently it houses more than 2,000 prisoners.

Home minister Anil Deshmukh said, "A total of 103 people have been found corona positive, including 77 prisoners and 26 Jail Police. The process of admitting all of them to the hospital for treatment is underway."

Cook may have been the carrier

To prevent the spread of COVID-19 in prisons, seven jails were locked down, preventing entry and exit of new accused and staff. But, the authorities suspect they contracted the virus from a cook who had caught the infection. Thane Jail, Kalyan Jail, Taloja Jail and Yerwada Jail in Pune are among the prisons where the restrictions have been placed.

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The issues regarding hospitals that are treating COVID-19 patients continue to increase. Patients at one of the dedicated facilities for COVID-19 treatment in Mumbai, Seven Hills Hospital, claim they are not getting tested and are even neglected. They have also been complaining of lack of medicines and cleanliness.

A 35-year-old woman, a dialysis patient, was taken to Seven Hills Hospital on April 12. "I tested positive for COVID-19 and within seven days I tested negative. But after another seven days I again tested positive. This is because there is no provision to isolate positive patients from suspected ones. All are in the same ward," she said.

The patient further stated, "After finally testing negative, I was not discharged as there was some spelling error in my report. I am stuck in the hospital with positive patients around me," she said.

Other patients also recalled the horror in the 'posh' hospital. "The bed sheets haven't been changed for the past 5 days, we don't get breakfast on time. Some patients are taken for dialysis at 9 am, but many times they don't undergo it. The plates are never picked up after meals," said another patient.

"The nursing staff is so scared that they don't come forward to help. A couple of days ago a patient fell in the bathroom, when she tried to get off her wheelchair after waiting for an hour for help. Patients helped her," said yet another patient. Another male patient who fell had the same experience.

Official speak

When asked about the patients' allegations, the administration said they will look into them. "Till now, we have received good reviews about the hospital administration and management, except for few instances. But, this is sad. This should not happen with anyone. I will get the information and act accordingly," said Dr Daksha Shah, deputy director of the BMC health department.

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Maharashtra Chief Minister Uddhav Thackeray on Friday refuted speculation about the Army being called in in Mumbai which has become a major coronavirus hotspot.

In a live webcast, he said additional manpower may be sought from the Union government if needed so that the state police force gets some respite.

CM Uddhav Balasaheb Thackeray addressing the State https://t.co/ZZ65xsR3Oy

— CMO Maharashtra (@CMOMaharashtra) May 8, 2020

Asking people not to believe rumours, the chief minister said the government might ask for additional manpowerfrom the Centre, if needed, to enable the police personnel to take rest in a phased manner. "This doesn't mean that Mumbai will be handed over to the Army. Police personnel are tired after working round-the- clock, some have fallen sick and a few of them have succumbed to the virus. They need rest," Thackeray said.

He also admitted that while the spread of the virus has been contained, the state has not succeeded in breaking the chain of infection yet. Whether the lockdown will be extended or not after May 17 will depend on how far people maintain discipline and follow rules, he said.

"We have to come out of the lockdown one day or the other. We can't be living permanently like this. But to come out of this sooner, you need to follow rules and maintain discipline of social distancing and use face mask," Thackeray said

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In major relief, the state government has decided that first and second-year students will be promoted to the next year based on performance. However, final year students will have to appear for their final exams which will be conducted between July 1 to 30.

State higher and technical education minister Uday Samant declared the decision through video on Friday providing relief to lakhs of students studying in thousands of colleges affiliated to different universities in the state.

However, the decision to conduct the final year exams will be subject to COVID-19 situation in the state and a decision about the same will be taken on June 20.

Also, a committee has been formed which will decide if the Common Entrance Test (CET) for UG and PG courses can be conducted. The committee is going to table their findings in eight days.

For UG the exam has been scheduled between July 1-19 and July 23-30 for PG courses.

As for students fearing non-compliance of 75 per cent mandatory attendance criteria, Samant said, "All students should be given full attendance for all days of lockdown until now which is 45 days. However even after adding these 45 days if any student is still lagging, the college should consider those cases compassionately. All final year final examination students shall continue studying as their exams will be held in July. It is a question of their career which is why the exams cannot be cancelled."

Explaining the grading system that will be used for first and second-year students, a senior University official said, "This grading will be done with 50:50 formula where 50 per cent marks will be based on internal evaluation or tests held until now before the lockdown and 50 per cent from the performance of the student in the previous year. If previous year's performance is not available, the grading will depend 100 per cent on performance until now in the academic year."

"Moreover students who have pending papers or fail in any subject will have to appear for ATKT exams which the varsities will hold within 120 days from the beginning of the new academic year," he added.

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The lockdown has come as a boon to the Mumbai Metropolitan Region Development Authority (MMRDA), which has taken the time to repair the damaged but traffic free Western Express Highway. The work is expected to be completed by May 31. Work on the Eastern Express Highway, which will soon begin, is also expected to be completed by May 31. Mumbaikars can then expect pothole-free smooth roads this monsoon.

According to an MMRDA spokesperson, "The completion period for repairing/improvement of WEH is 11 months, but due to the lockdown, we will be able to complete it substantially within a month by May 31. The cost of the work is R47 crore. Work on repairing/ improvement of the bad patches on EEH will start shortly. Possibly from May 11 and the cost for this is about R30 crore and efforts will be made to complete it by May 31. As per the plans, the works have been divided into 4/5 parts to ensure fast completion."

Sources from MMRDA said the idea is to complete the quality work at the earliest so during the monsoon motorists using these highways don't have to face inconvenience.

The WEH is the main highway connecting the Western suburbs to the city bearing 5,000-7,000 (Passenger Car Unit) PCU/hr per direction for most stretches.

MMRDA has also started addressing the problem of traffic jams at junctions on WEH, which were taking place due to uneven roads because of paver blocks. Few months back MMRDA had started removing the paver blocks on the west side of JVLR junction on the WEH, in order to reduce the obstruction in traffic.

MMRDA has also prepared a plan for the facelift of WEH, and so it has appointed global consultants to study its shortcomings and a project estimated at R100 crore has been planned for the same.

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The civic-run Brihanmumbai Electric Supply and Transport (BEST) undertaking on Friday said it would recruit a kin if any employee dies due to the coronavirus infection while on duty. It would be in the Class II or IV categories depending on the kin's educational qualifications, an official said. "Employment will be provided to the wife or son or unmarried daughter of a deceased employee.

If the person who died is a bachelor, then the job would be given to his brother or unmarried sister," an official said.

So far, 64 BEST employees have tested positive for the virus, including four who died of the infection.

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714 police officials have tested positive for COVID-19 in Maharashtra, including 648 active cases, as per information provided by the State Police. "So far, 61 officers have recovered after treatment; while five police officers succumbed to the lethal virus," it added. There have been 194 incidents of assault on police personnel during the lockdown period, and 689 accused have been arrested for that.

The total number of positive coronavirus cases across the country is 59,662, including 39,834 active cases of the virus.

Till now, 17,846 patients have either been cured or discharged while 1,981 deaths have been recorded in the country, as per data provided by the Ministry of Health.

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Dear Diana,
After being with my guy for two years, he cheated on me with my best friend. They had an affair behind my back. Often, she used to hang out with us, but I did not think that she would steal my guy from me. As soon as I got a whiff of their affair, I stopped talking to her though she did reach out to me, but I never gave in. My guy was a closed chapter of my life. Now, a common friend tells me that my ex guy has cheated on my friend too. I detest her for ruining my love life and leaving me with a broken heart, but at the same time, I feel bad as I have been in a similar situation. I know what she must be undergoing. What should I do? She has been messaging me and telling me what has happened. But I am not paying any heed. Should I mend fences with her?
— Simone

Dear Simone,
Now that both of you are sailing in the same boat, you can share your grief too. If you can forgive and forget, you can reach out to your pal. She is nursing a broken heart while you may have recovered and moved on. If you sympathise with your pal, then you should rekindle the friendship. Are you willing to let bygones be bygones? You need to realise that it was because of a useless guy that things got messed up between you and her. Now that he is no longer on her scene, you should get your pal back besides moving on with your respective lives. Let this guy remain in the distant past.

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

Winter gives limited options to style up fashionably, especially for men, but layering it differently and accessorising it properly can do the trick. James Doidge, Head of Design, Menswear at Marks & Spencer, and Sandeep Gonsalves, co-founder of SS Homme, share some interesting winter must-haves for an effortless style.

Representational picture

1. For winter, layering is key for men's dressing. Wearing a lightweight knit such as a merino crew neck jumper under a sports-inspired bomber jacket is a great way to dress for the colder weather.

2. For something slightly warmer you can't go wrong with a cashmere jumper. The super soft knit is perfect for feeling comfy in the cold.

3. For a more casual look swap a merino jumper for a sports-inspired sweatshirt. Layer over a classic white tee and pair with jeans and trainers for a laidback weekend look.

4. For truly cold days, wearing a thermal vest or pant is essential. They are everyday basics that you can wear under most looks throughout winter to keep warm with minimum effort.

5. Lastly, accessorising with a chic scarf, simple beanie or classic leather gloves is an easy way to finish winter outfits.

6. Slim fit silhouettes that are extravagant and upbeat create a dynamic structure and are trending this winter with an emphasis on fabric and texture.

7. A quality winter coat in a neutral colour is a versatile piece of clothing that is always a good choice and available in different styles and patterns allowing one to choose from a long line trench coat or a chunky coat that goes up till the waist. Worsted wool, tweed, leather and corduroy fabrics work best for this season.

8. Another winter wardrobe essential would be the simple and practical raincoat that makes for a great layer in case of unexpected downpours.

9. Longer, more streamlined coats like overcoats and trench coats add a hint of sophistication and elegance that works best for office and everyday looks. One can go for neutral and subdued shades, keeping them easy to blend in and complement with a range of formal and smart casual outfits. For a formal look, one can layer a trench coat over a full suit or stay more relaxed with a pair of slim fit jeans and a turtleneck jumper.

10. For a glam party look, one can opt for velvet dinner jackets in hues of black and emerald to add a hint of opulence for a festive vibe.

11. Warm accessories like hats, gloves and scarves are a necessity to complete your look and keep you warm at the same time. One can accessorise their outfit with a pair of gold cuff-links, collar bar, tie bar or lapel pins.

12. Gold is much warmer than silver in general and creates a more winter look. A pair of sturdy and warm boots are a winter classic that help to keep the feet dry. A good lace-up pair or more formal monk strap footwear works well too.

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Now that we are done packing our winter stuff, it¿s time to gear up and welcome the new season with some latest fashion trends.

The 2018 spring summer fashion trends are a fab mix of pastels, florals, sequins, fringes, ruffles, checks and definitely fun and bold colours.

Prep your wardrobe as Monica Oswal, Executive Director, Monte Carlo suggests you to stock up your closet with apparels in advance and unleash your up-to-date look this spring summer.

Sequins
Sequins and sparkles will be a hit this spring and summer. In fashion industry, glitter always prevails. Pair up a sequins top with pair of legging for a day glam disco look or a A-line skirt to have an alluring boho outfit. Choose from shades of gold, silver to pair up with darker tones likes blue and black or experiment with bold colours such as red, orange and magenta and pair them up with a light shade scarf or a jacket.

Pastels
Pastels will be the best pick for spring wardrobe. Add on the pale hues from yellow, purple, green, pink and orange. The shades are delicate yet they can give a strong look. These ice-cream shades go great in the sunny days, as they have cool undertones. Play around with pastel colour palette to have the quirky yet serene look.

Vintage Florals
Florals have been on top of the charts for years, but this 2018 spring summer collection brings in the vintage florals. It is a trend that was once worn in 40s and 50s and it¿s back this season. Wear a maxi or a midi dress or pair up a midi skirt in this vintage print with a solid blouse for a great surefire seller look, or pair up a floral top with a denim jacket and spread some spring vibes. One can also carry accessories in the floral prints such as scarf, mobile covers, bags or shoes.

Heritage Checks
These summer plaids are best for the formal wear. Wear a floaty feminine business suit in the heritage check pattern. It¿s comfortable yet a subtle option for an official meeting. Pair up a linen shirt with a plaid pencil skirt or trouser. Check shirts can also be opted for daily wear options and can be paired up with a scarf to pep up the look.

Fringing
Fringes are back this season, but with a sophisticated touch. Last season fringes were bold and festive. This summer fringes have an empowered appeal to it. Fringe skirts and dresses are perfect for an evening or a cocktail. Style them up with a stiletto or ankle tie-up wedges or add a hint of accessory, such as cocktail ring or an elegant pair of earrings.

Bold Colours
This summer is all about going bold with the bright and vibrant shades. From primary shades to neon accents, this season has spring bold hues. Experiment with bright pinks, yellows, reds, blues and more, wear them with monochrome blocks or tone them down with neutral shades.

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The US Anti-Doping Agency has come up with a novel random testing program to cope with the unique circumstances of the coronavirus pandemic. With the United States, like much of the world, under lockdown as authorities try to slow the spread of the virus, USADA has launched a program in which athletes collect blood and urine samples from themselves at home, while being monitored remotely on Zoom or FaceTime by testing personnel.

The test kits were sent to athletes, who must produce samples when they receive an unannounced call from a doping control officer. The officer watches the blood sample being taken, but urine samples are provided in private. The samples are sealed under the eye of the doping control officer and sent to an accredited lab for testing. USADA chief executive Travis Tygart told the New York Times that plenty of top US Olympic hopes were eager to sign up for the pilot project.

Freestyle swimming great Katie Ledecky and athletes Noah Lyles and Allyson Felix were among those who volunteered. "We've been talking about this and laying the foundation for several months," Tygart told the newspaper.

"COVID put that on fast forward and allowed us to roll it out." Ledecky said she "felt very comfortable" administering her first self test this week at her home in California. USADA has built safeguards into the system to limit opportunities for cheating. Although athletes are not observed during collection of urine, they show the monitoring officer the bathroom that will be used, they are timed and the temperature of the sample is recorded to lessen the chances of sample tampering or sample substitution.

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Bianca Belair, WWE's NXT superstar, has now made it to the main roster on WWE Raw and is bringing the house down. Bianca Belair has performed for two matches on WWE Raw in the past 2 weeks and seems to be making her way to the top in the women's division. In an interview, she discusses how she was discovered, why she calls herself the 'EST', creating her own ring gear and more.

How did Mark Henry first discover you? And what is the most useful piece of advice he’s given you from your tryout and beyond?
“After my track career I wanted to find something I could still be competitive in, so I was doing Crossfit and I really stood out…all the other girls were just wearing regular shorts and t-shirts and I was coming out in tutu’s and big bows and just really standing out. At a lot of Crossfit competitions I was getting on the mic and, without even knowing it, cutting promos. Mark Henry came across a video of me at a Crossfit event on the internet and he contacted me and asked me if I’d ever thought of being in the WWE… He got me in the door but he made it very clear from the very beginning that “this is all going to be on you”… It gave me a lot of confidence and it really pushed me. Ever since then he has always been someone I can go to for advice”

You famously declared yourself the ‘EST of NXT’, and now the ‘EST of WWE’. Can you explain to people who don’t know, what that means?
“The ‘EST of WWE’ means that I am a hybrid athlete. I’m not just good in one area, I’m not just good at one thing, I’m not just strong, I’m not just someone who can go in there and do flips and be a showcase athlete. I’m someone who can do it all. I’m not just average in different areas, I’m the best in every single area. I’m the strongEST, the fastEST, the quickEST, the roughEST, the greatEST, the smartEST, I’m the bEST. All those end in EST. I just see myself as being the absolute best in every single area that you can think of.”

You’re a Superstar with a host of skills, one of which is making your own gear. Has that always been a passion for you? Which ring gear have you designed that means the most to you, and why?
“I have been pretty creative and pretty hands on my whole life. I get it from my dad who is always doing something, always making something. My mum is the same way. They are super creative and I just grew up in that environment. I used to sew when I was younger, my mum had this little Christmas cookie jar that had everything in it but cookies. At first I started sewing pillow cases together, I didn’t even know what I was doing, but it carried over into High School and I used to sew and make my own outfits… It carried over into WWE because I do everything the best and I do everything myself, it’s a huge part of my character. Probably my favourite gear is my Black History Month gear that I wore at NXT TakeOver: Portland. Black History Month is really important to me because I really feel that Black history is American history is World history, and I’m very passionate about that. So that’s probably my favourite gear that I’ve made and it has the most sentimental value to me.”

Do you see your position as a WWE Superstar carrying a responsibility to set an example for young girls and women around the world?
“The further along I get in my career the more I see that I do have a responsibility and I take that very seriously. Especially with women and young girls we are often taught to shrink ourselves, and that is a big part of my character is to never shrink yourself to soothe anyone’s insecurities, you never dim your light for anyone. You go out there and you shine bright, it’s even in my theme song: “watch me shine now”. It’s something that I really want to stress to young girls, especially within the community that I come from… Go out there and show them who you are and don’t hold back. I hold that responsibility very close to my heart and it’s not just for young girls or for women, it’s for everyone. You have to be your biggest supporter, you have to be your biggest cheerleader.”

What are Bianca Belair’s future WWE ambitions?
“The cliché answer is to be RAW Women’s Champion, or if I’m on SmackDown to be SmackDown Women’s Champion, or to eventually be NXT Women’s Champion. Of course, I want to be the Champion on all three brands at some particular time but, honestly, I just want to go out there and leave an impact no matter where I’m at. I feel like I did that with NXT, I left an impact. When people think back to this era in WWE history I want to be one of the names that pops up as one of the key players regardless of if I’ve won one match or one hundred matches. I want to leave a legacy, I want to leave an impact.”

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India wrestler Pooja Dhanda, 26, has battled quite a few injuries in her career so far and knows how tough it is, especially for young wrestlers, to cope with the financial strain. That's the reason she wants the government to take care of budding grapplers during their injury phase.

"If a top-level athlete gets injured, he or she has sponsors to help in the comeback. However, it is very difficult for junior wrestlers to manage injuries without the support of sponsors. I feel the government should step in to help such youngsters needing treatment and rehab facilities. After all, these are your potential medal-winners in the future," says Dhanda, who won a bronze medal [57kg freestyle] at the prestigious World Championships in Budapest in 2018.

Tough times

Dhanda recalled suffering a knee ligament injury during training in Lucknow in 2015 and struggling with treatment for the next two years. "Currently I'm sponsored by JSW, but back then I had no financial support whatsoever. Those two years were tough. I got the knee surgery [by Dr Dinshaw Pardiwala] and subsequent rehabilitation [under physiotherapist Dr Ashish [Kaushik] done in Mumbai and it was difficult for my family to manage the frequent to and fro travel costs," revealed Dhanda, a silver medallist (60kg freestyle) at the Youth Olympics Games in Singapore in 2010.

"Generally, it's the middle-class or lower middle-class kids, who take to sports like wrestling, kabaddi and boxing. They are not financially well off, so any injury needing expensive treatment can end promising careers. I feel, at least cadet or junior level medal-winners should get government support in these situations," added Dhanda, who was again laid low by injury in 2019 and had given up on the 2020 Tokyo Games before it got postponed to 2021 due to the Coronavirus pandemic.

Online learning

In lockdown at home in Hisar, Haryana she is currently taking online lessons from women's national coach Andrew Cook of USA. "He [Cook] shares videos of the top wrestlers and we discuss technique and strategy accordingly. My aim is to not just qualify for Tokyo 2021 but to also win a medal there," said Dhanda, who bagged silver at the Gold Coast Commonwealth Games in 2018.

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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

(Clockwise from left) Bheja Hara Masala, Nalli Nihari, Paya Soup, Tandoori Roti, Dal Chawal Palidu, Pizza Naan and Bohri Biryani (centre)

The Hill Road's din is drowned out by soothing Middle Eastern music as we step into The Tha'l Co, tucked in a residential building off the bustling street. We soak in the pale blue and stone grey décor, with charming latticework, candle-lit tables and abstract art adorning the walls, half expecting a performance of belly dancers. Instead, two staffers bring out a massive, 33-inch Bohri thaal, laden with nine types of starters, four pickles and two salad options.

Pineapple Halwa, Kesar Pista Sancha Ice Cream, Amba Roti, Paan and Mukhwaas

Owner Avinash Bhatia gets the reaction he's hoping for - our gaping mouths. "Bohri food has always been close to my heart, as I grew up with friends from the community. I sourced traditional recipes from them," says the Sindhi businessman, who hails from a family of property developers. He also has experience of running the family-owned Club 9 at Pali Hill, which replaced Hungry Bunny, a cosy café that his father had launched back in 1990s.

A community call
The Tha'l Co offers à la carte and set menus, the latter in the form of thaals for a solo diner and even a family. They also take catering orders. "The family thaal feeds seven guests. It includes mains and desserts too," he says as he ushers us to a low-seating table with seat cushions. It represents the community's traditional dining set-up where a family sits on the floor around a common thaal. However, we opt for the table-and-chair set up, considering we're in for the long haul.

(Clockwise from left) Bheja Hara Masala, Nalli Nihari, Paya Soup, Tandoori Roti, Dal Chawal Palidu, Pizza Naan and Bohri Biryani (centre)

After the traditional passing of salt and a bite of sodhanu (rice and sugar to start the meal), we dig into Dhungareli Tangdi, wrapped in foil and cooked in coals. The dish stars fall-off-the-bone chicken legs cooked in creamy gravy with a distinct crumbly cheese texture that teases our palate.

Then, we move on to fried-till-crisp Chicken Kheema Samosas and Chicken Shahi Roll, where crumb-fried barrels burst with meaty, cheesy flavours. They're washed down with refreshing, watermelon-flavoured Bir Soda, as integral to the community as Pallonji's is to Parsis.

For veggies too
The vegetarian options include Soya Chaaps, where the mock meat is slathered with a makhani-like gravy. We also enjoy the salads - Kokam Bateta, featuring well-cooked potatoes hidden under a thick, tangy-spicy coating, and Kachumber laced with silken, mashed brinjal.

The highlights are the melt-in-the-mouth minced lamb Galawati and the skewered Seekh Kebabs, where the soft and juicy mutton packs in robust, spicy flavours.

Dance to DCP
The mains include Nalli Nihari, Bheja Hara Masala, Bohri Biryani and the vegetarian DCP aka Dal Chawal Palidu. The Nihari wins us over with its soft and succulent lamb cooked in a well-spiced stock with a hint of fennel seeds that we relish with fluffy Pizza Naan. The Bheja Hara Masala scores for its creamy coriander-based gravy, whose flavours are soaked in by goat meat.

The dum-cooked Bohri Biryani, with succulent chunks of mutton and potatoes, turns out to be a lighter version of its north Indian sibling. It's long rice grains are laced with the right amount of whole spices and slight tang from the curd. A smoking-hot piece of coal on a bed of mildly flavoured rice and lentils takes the modest DCP to the next level. The flavour lingers in our mouth long after we've tucked into the comforting dish with Palidu, a drumstick stew tempered with cumin and thickened with Bengal gram flour.

By the time we reach the desserts - the rich Pineapple Halwa and creamy Sancha (hand-churned) ice cream in kesar pista flavour - we feel too stuffed to move, realising the true meaning of food coma.

Opens: Next week, 12 pm to 3.30 pm; 7.30 pm to 11.30 pm
At: Pooja Society, Chinchpokli Road, Bandra West
Call: 8956988888
Cost: `786 (single thaal), `986 (per person for family thaal)

Mawa modak

Modak is Ganesha’s favourite dish and therefore, Ganesh Chaturthi celebration is incomplete without this Indian sweet. Modak has evolved with time and is now available in myriad forms, including steamed and fried forms. Thanks to restaurants and chefs in Mumbai, who are taking initiative to give a tasty twist to the traditional sweet dish.

This year on Ganesh Chaturthi, Executive chef Kamlesh Rawat of 180 Degrees Grand Sarovar Premiere in Goregaon has prepared a massive 5kg Mawa Modak to mark the occasion. The modak will be there on display until Sunday, August 27. Do not forget to drop in to take a glance of this mighty modak.

5kg Mawa Modak at Grand Sarovar Premiere

Read the recipe of the modak here:

Prep time: 30 minutes
Cooking time: 40 minutes

Ingredients:

1. 3Kg Mawa(if hariyali mawa is good texture)
2. 1.5 Kg sugar or add as per taste
3. 200 Gm. Cardamom powder
4. 10 Gm. Saffron
5. 200 Gm. Ghee for Modak greasing

Method:
1. Heat pan in low flame and put mawa on it. As the mawa starts melting, keep stirring it on low flame.
2. When the mawa begins to melt add sugar in it and stir again.
3. When the mawa starts bubbling, add cardamom and saffron in the mixture.
4. Keep stirring on low flame until the mixture starts leaving the bottom of pan.
5. Transfer the mixture into a big bowl and wait for it to cool.
6. Place the mixer on a greased plate and mould it in the shape of a modak.
7. Garnish with saffron on top and the Mawa Modak is ready to be served

Where: Grand Sarovar Premiere, AK Plaza, SV Road, Goregaon West, Mumbai

This week seems to have done justice to the Indian and Parsi food. From Awadhi cuisine to egg variants, several new restaurants in the city are offering delicious fares, which are perfect to tantalize your taste buds with during the weekend.

.

1. Basanti: 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. In Galawat ke Kebab, the lamb is cooked to so much perfection that the medallions will melt in your mouth, while the spices will tantalise our taste buds. The Nihari Gosht consists of generous proportion of lambs and makes for another good non-vegetarian option. While vegetarian dishes like Bhindi Naintara and Paneer Do Pyaza are comfort picks, the slow cooked Dal Ek Khaas happens to be a major hit. One of the striking items on the menu card is the paan. Ice Paan, Fire Paan, Vanilla Paan, Pineapple Paan and Butterscotch Paan, the man behind the pan counter has a lot to offer.
Where: 7/11, Meera Apartments, Juhu Versova Link Road, Seven Bungalows, Andheri West

2. Ministry of Eggs: This is a new egg-centric quick service restaurant located in the food court of a mall in Ghatkopar. Here, the menu is a delight to all egg lovers. The Egg Lasan Kachchu is a unique offering at this food outlet. The French Toast Sandwich Egg Rolls are perfect mess free bites. On the other hand, Parsi favourites Salli Par Edu and Akuri on buttered toast make for a good start to the egg trail. Egg Paaplet, Egg Lahori and Egg Mamna are three other offbeat delicacies that are worth savouring at the outlet.
Where: Third floor, R City Mall, Ghatkopar West

3. Monkey Bar: This restaurant in Mumbai makes its mission to serve breakfast anytime of the day, and by night. Dubbed Breakfirst Plus, this Sunday-only, all-day brekkie bonanza is a feast with a twist! One of their big-ticket dishes is Lord Cubbon's Vice, a traditional English breakfast. Egg lovers can dig into the EggHead section that offers everything from scrambled eggs to their interpretation of the Parsi staple — Curried Akuri with Malabari Paratha. For those who prefer a saccharine-heavy breakfast, there's always Cinnamon and Toffee Pancakes along with French toast. The menu also offers perfect hangover cures with signature breakfast cocktails like the Bloody Monkey, and thick shakes and fresh juices.
Where: Monkey Bar, Summerville, junction of 14th and 33rd road, Bandra West.

It's a long weekend and any long weekend is incomplete without a feast. Take your pick and drive to the joints for an ultimate food trail in the city.

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."

Tofu for Ganesha
This vegan, gluten- and sugar-free modak is bound to get the fitness freak interested. A blend of tofu, almond flour, coconut powder and soya milk, with a whiff of cardamom and saffron, makes this made-to-order eat delicious to the core.

Time: 12 pm to 1 am
At: Dishkiyaoon, ground floor, The Capital, Bandra Kurla Complex Road, Bandra East.
Call: 8291139404
Cost: '350 plus taxes for five modaks

With love from Manchuria
Enjoy the piping-hot and deep-fried Manchurian Modak that oozes with Chindian flavours or opt for other savoury varieties like Dahi Modak Chaat, Matar Samosa Modak and Hara Bhara Modak at a 10-day chaat festival.
Time: 12 pm to 10 pm at Dillie Heart, Nalanda Co-op housing Society, Evershine Nagar, Malad West
Call: 28800781
Cost: '99 (for a plate of five pieces)

Do the tutti frutti
If you love a dose of colourful tutti frutti, this mawa modak with a mix of the confectionary is what you need. They offer 20 variants, including Chocolate Chips, Gulkand, Roasted, and Mathura Modak.
At: Puranmal restaurants at Juhu, CSMT, Chandivali, Khopoli and Ghatkopar.
Call: 8080806749 (CSMT)
Log on to: puranmal.com
Cost: '121 for six modaks

Break it open
Try D:OH! Dak, a hollow chocolate modak filled with ice cream brownie and chocolate sauce, served with a side of hand-churned modak ice cream featuring jaggery, coconut and dry fruits.
Till: September 5 Time 9 am to 1 am
At: D:OH outlets in Kamala Mills, Lower Parel and Fun Republic Mall, Andheri West
Call: 62372830 (Lower Parel)
Cost: '299

For gooey goodness
Here's an artisanal version of your regular festive favourite - this modak has a filling of caramel and tender coconut, all encased in a shell of saffron mousse. And to help you maintain your vegetarian diet, it's egg-free!
Time: 10.30 am to 12.30 pm
At: Toshin, first floor, IVY Restaurant & Banquets, GM Road, Amar Mahal, Chembur West
Call: 67982298
Cost: '260 per piece

The anti-dairy bite
Sworn off dairy products and unable to enjoy mawa modaks? Order the decadent Chocolate Cranberry variety, which includes oats laced with cocoa and bits of tangy-sweet berries. It isn't just vegan but gluten- and sugar-free too.
Time: 9 am to 9 pm at Buddha Bowl, Hill Road, Bandra West
Call: 33126724
Cost: '360 (for a box of 11)

I scream for beer-cream


This is the stuff beautiful dreams are made of. The Candied Hazelnut and Beer Ice Cream is made using the popular Indian brew, Bira, with fresh vanilla extract. We sure are ditching our diets for more scoops of this.
Time 12 pm to 3 pm, 7 pm to 12 am
At Arth, Pinnacle House, PD Hinduja Marg, 15th Road, Bandra West.
Call 9594060038
Cost Rs 300 plus taxes

For the child in you

Come summer, and munching on cookies and slurping popsicles was the norm for idling away vacations. Relive those days with these Craft Beer Popsicles served on a bed of cookie crumble. They are made from the in-house Ace beer, a French apple cider that has a mild apple champagne taste. This beer on a stick wins our vote.
Time 12 pm to 1 am
At The White Owl, One Indiabulls Center, Lower Parel.
Call 24210231
Cost Rs 195 plus taxes

Brownie points for this

Stout lovers shouldn’t give this a miss. Munchies is a gooey chocolate brownie made with stout and served with a scoop of ice cream on the side. Craving more? It comes drizzled with a decadent chocolate sauce made with stout.
Time 4 pm to 1 am (Monday to Friday) and 12 noon to 1 am (Saturday and Sunday)
At Brewbot, Morya Landmark 1, Andheri West.
Call 39698091
Cost Rs 385
Plus taxes

Shake it off

This milkshake is surely going to bring the boys to the yard. Beery Eyed is a milkshake made using beer, ice-cream and orange juice. They also serve wine milkshakes for
connoisseurs.
Time 10 am to 1 am
At All D:OH! outlets
Call 62360451 (Andheri)
Cost Rs 269

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."

Are you looking for food and drinks with twists? Then refer to our list of this week's top three restaurant picks:

1. The Bowl Box: This recently opened takeaway in Mahim delivers meal boxes in a variety of cuisines, which transport you from Asia to Italy. The Bowl Box dishes out an extensive menu with Asian, Indian, Italian and even Mediterranean meal boxes. In addition, they have options for 8-inch pizzas, rolls, appetisers, the kids' menu, stuffed pav, salad bowls, tandoori cuisine, and a separate one-bowl meal section too. Bowl meal of Chilli Chicken Rice, Chicken Fry, Kheema Mutter and Barbecue Chicken Wings are worth ordering from this new eatery. Though you may find few lapses in the meal, yet the Bowl Box’s delicious treats at reasonable rates will leave you content at the end.
Where: Kapad Bazar Lane, Opposite Paradise Cinema, Mahim, Mumbai

2. Dishkiyaoon: The restaurant in Bandra Kurla Complex is serving modaks with a twist, thanks to the ongoing Ganesh festival in Mumbai. Tofu modak at Dishkiyaoon seemed interesting and is worth a try if you are looking for an offbeat modak recipe. This vegan, gluten- and sugar-free modak is bound to get the fitness freak interested. A blend of tofu, almond flour, coconut powder and soya milk, with a whiff of cardamom and saffron, makes this made-to-order eat delicious to the core.
Where: ground floor, The Capital, Bandra Kurla Complex Road, Bandra East

3. Hello Guppy: The chic eatery at Bandra Kurla Complex will leave you in twists with its offbeat version of the classic Bloody Mary. It has given an Asian take on the classic cocktail and named it Kimchi Mary. The Kimchi Mary features Korean condiment and sticks of cucumber frozen into ice blocks.
Where: Godrej-BKC, G-Block, BKC, Bandra (East)

Quench your thirst, binge on crunchy fries and get a taste of tofu modak this weekend in the city. 

 
Spaghetti

Andheri is a melting pot of refreshing flavours. The wide collection of local, regional and international cuisines make this bustling locality nothing less than a food paradise in Mumbai. Young crowd, cool vibe and an overall pleasant setting, Andheri is a perfect place to indulge in a food trail in the city. From seafood and nachos to waffles and unconventional ice creams, restaurants in Andheri offer a huge assortment of delectable and unique dishes from around the world. These 8 restaurants in Andheri prove what the locality is a haven and ultimate destination of solace for foodaholics. Take your pick:

1. Bombay to Barcelona Library Cafe: This cosy little cafe in Marol is an ideal destination to drop in for Spanish food. The menu comprises of Spanish specialities, fast food and local delicacies. One should definitely try their Bombon, Chicken sandwich, Spaghetti al Pesto and, Gooey Chocolate Brownie and Chicken Vada Pav. Health drinks like Cucumber and Spinach Juice and Beetroot and Carrot juice are also listed in the menu. Food is reasonably priced so you won’t get a hol the in pocket. Friendly staff, live music, outdoor seating and colourful decor make your dining experience a truly unforgettable one.
Where: 3 & 4, Golden Nest Cooperation Housing Society, Mapkhan Nagar, Marol Naka, Mumbai, Marol, Mumbai

Penne Makhani with Chicken Tikka

2. Ambrosia Cafe and Deli: Another quaint cafe tucked in one of the narrow lanes of the busy Andheri-Kurla road is Ambrosia Cafe and Delhi. The menu offers several options to choose from. The light bites are actually not light and are capable enough to fulfil your hunger pranks. Cheesy Chicken poppers, Crumb Fried wings, Penne Makhani with Chicken Tikka and Classic Waffle are the all time favourites here. Place your order and can even indulge in board games till the food comes to your table.
Where: Shop 2, Wellington Business Park 2, Opposite Skyline Icon, Andheri- Kurla Road, Marol, Mumbai

3. Hit and Run: With three outlets in Andheri, this small eatery emerged as a popular and an all-time favourite take away joint for Lebanese and Indian food lovers. This place probably delivers the best shawarma in Andheri (E) area. Apart from the shawarma variants, Hit and Run also offers lip-smacking Hummus with Pita Bread, Chicken Pahadi kebab, Chicken Hyderabadi kebab, Tandoori Chicken and Hummus Chicken salad. The Chinese food here is equally tantalizing. Chicken triple rice, Crispy chicken, and Schezwan rice are some specialities of Hit and Run that cannot be missed. The take away joint is easy and locate and fits the budget.
Where: Mahakali, Marol and Chakala

Shawarma

4. Icekraft: None can deny the fact that Oshiwara is a haven for our foodie folks. Amidst several Chinese, Indian and Continental restaurants, stands Icekraft, a tiny funky looking dessert parlour. Known for their live ice cream counters and unconventional flavours for the cool bites, Icekraft is worth a visit for dessert lovers. It is also the one-stop destination for waffles, pancakes and freak shakes. You can end your meal on a sweet note with Icekraft’s Charcoal Ice cream, Dark chocolate ice cream, Chocochip Waffles and Nutella Waffle. Also, customize your ice cream if you wish too. Also, the food joint comes out with festival special menus, so you need to keep an eye out.
Where: 5, Meera CHS, Opposite Windsor Grande Residences, Oshiwara, Andheri West

Charcoal ice cream

5. Bhojohori Manna: No food trail is complete without sampling regional speciality. Bhojohori Manna in Oshiwalivesive up to your expectation. Be it Luchi and Kosha Mangsho or Daab Chingri, Bhojohori Manna ensures that every dish carries with it the authentic flavour of Bengal. The restaurant made its way to Mumbai from Kolkata and has lived up to the expectations of Mumbaikars, especially fish lovers. You can fill up your stomach with Bengali dishes like Mishti pulao, Chicken Kabiraji Cutlet, Ilish paturi, Jhinge Aalo posto, Vetki macher paturi, and Parshe Shorshe.  
Where: 3 & 4, Reliable Business Centre, Near Om Heera Panna Mall, Oshiwara, Andheri West Oshiwara

Ilish Bhaja

6. Sammy Sosa: If you are in Oshiwara for pub hopping and need to chill over cool drinks and international food, then Sammy Sosa may come to your rescue. The all the day dining joint specializes in Mexican, Italian and Continental food. It has included salads and other healthy food variants in its menu to meet the hunger pranks of our health conscious folks. Pair your nachos, tacos and Chilli Cheese Fries with Vodka Sangria, Bira Lite or Brody Bourbon Beer New Sernyaa at this cool vibrant eatery. It is a perfect destination to drop in with friends and unwind over good food and classic drinks.

Where: Shop 18, Meera CHS, Near Mega Mall, Oshiwara Link Road, Oshiwara, Andheri West

Nachos

7. Vedge: We do like your veggie meals a lot! Veggie food too comes with a twist and Vedge justifies the fact to the core. The highlight of the eatery is the vegetarian version of Thai, Chinese, Mexican, Italian, and Asian cuisine. To be on the safe side, you can also pick a dish from their fully loaded Indian menu. Share a plateful of Wok Tossed Potatoes, Fully Loaded Nachos, Chilli Paneer bao and Dimsums with friends and family the next time you drop in to Vedge.
Where: Ground Floor, Fun Republic Mall, New Link Road, Veera Desai Area, Mumbai

Crab masala

8. Malwani Kalwan: No food trail in Mumbai is complete without tasting the coastal flavours. Think of some unusual seafood delicacies and Malwani Kalwan will have it ready on the palate. Drop in to this Andheri restaurant for a date with Crab soup, Bombil fry, Squid fry, Stuffed pomfret, Brain tawa fry and Gawth Chicken. The ambience is nothing outstanding, so only drop in for a seafood fix. The aroma and flavour of coastal meal will leave you finger licking.
Where: Om Cottage, Opposite Nana Nani Park, JP Road, 7 Bungalows, Andheri West

The next time you are in Andheri, you simply cannot miss out on these food outlets. Also, those residing in this ever bustling locality of Mumbai may put on extra kilos after savouring lip smacking global food from the joints. Never mind, many of these do offer healthy variants to strike a balance.

Happy munching!

Be it starters or desserts, restaurants in Mumbai are leaving no stone unturned to bring out innovative dishes on the platter for our foodie folks. While looking out for the top restaurants in the city who are giving a twist to the usual food and drinks, we came up with these three options. Find it out here:

1. Vegan Burger Kitchen: If you are looking out for vegan burgers and if you live around Bandra, then you're in luck, thanks to this new delivery service. At present, the menu offers nine burgers, each different from the next. All these burgers are made using locally sourced, organic produce. Asian-style Sweet Potato and Peanut Burger, The Crispy Eggplant Burger, The Unmeat Burger and Mushrooms and Beet Burger are some of the specialities you will enjoy at this all-vegan burger joint. The menu also lists beverages like iced tea and cold brews, as well as two desserts.
Where: Pali Hill, Bandra West

2. London Taxi: The gastropub stands tall at a corner of Kamala Mills and looks somewhat like a bovine inspired but a close look reveals a map of London. . Colourful pipes run across the ceiling, to form a map of the London Underground. The tabletops are printed with artwork inspired by Abbey Road. The menu has a wild mix of cuisines (think Prawn Thai Broth, Moroccan Fish Tikka and Madras Curry Scotch Egg). Everything is made in-house, including the sausages, sauces and breads. Food like Cajun-spiced Prawn and Kale Chips Salad, Truffle-scented Dark Chocolate Caramelised Cauliflower Veloute and drinks like The Trip and Picadilly Circus are some of the chefs favourite that you too can try. The Banana Rum and Toffee Parfait is a must try for dessert.
Where: A Wing, Ground Floor,Trade Centre, Kamala Mills, Lower Parel

3. The White Owl: You will now have the perfect excuse to have beer for dessert, too, with a sweet preparations made using the fizzy brews. Come summer, and munching on cookies and slurping popsicles was the norm for idling away vacations. Relive those days with these Craft Beer Popsicles served on a bed of cookie crumble. They are made from the in-house Ace beer, a French apple cider that has a mild apple champagne taste. This beer on a stick wins our vote.
Where: Lobby, Tower 2 B, One Indiabulls Center, Senapati Bapat Marg, Lower Parel, Mumbai

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.

It's new, and it's pink
Last week, Barry Callebaut, Zurich-based manufacturer of chocolate and cocoa products, revealed Ruby chocolate, which is made using the Ruby cocoa bean sourced from Ecuador and Brazil. Slated to hit the shelves by early next year, the chocolate has an intrinsic sweet-and-sour berry-like flavour and pink colour derived from the bean's reddish hue. The fourth type of chocolate (others are dark, milk and white) comes 80 years after Nestlé's white chocolate.

Illustration/Ravi Jadhav

Pink pavlova ice cream
alyssa chesson,
Co-founder, Bono Boutique Ice Cream
'I would create a creamy and smooth pink chocolate ice cream. It would be studded with crushed marshmallows and [French] meringue, which would enhance the chocolate's berry-like flavour.

This would go perfectly with a glass of Rose.'

Cardamom and ruby chocolate shahi Tukda
Ranveer brar,
Celebrity chef
'The idea is to enhance the richness of the Indian Shahi Tukda. I would use brioche bread as the base and instead of traditional custard, I would make crème anglaise with cardamom and Ruby chocolate. The dessert would be presented as a tiered gateau, topped with a crumble of nankhatai, featuring a liquid Ruby chocolate ganache centre that would add texture to it.'

Ruby mochi
jahan bloch,
Co-founder, The Omakase Kitchen
'Reports suggest that Ruby chocolate's flavour profile is along the lines of berries. Assuming that, I would pair it with flavours like vanilla and citrus, which go well with tangy taste.

Currently, I am obsessed with trying different versions of mochi, the traditional Japanese dessert that we serve at The Omakase Kitchen. So, I would create a Ruby Mochi, with Ruby chocolate ganache and candied yuzu strips encased within the chewy and sticky rice cake.'

Ruby fraisier cake
sanjana Patel,
Founder and creative head, La Folie India
'On my recent visit to the US, I tried Ruby chocolate with chef Jean-Marie Auboine in his factory. It tastes naturally of berries and has great acidity, so it's less sweet and more premium than white chocolate. I would use it to reinvent the classic Fraisier cake with strawberries. Ruby chocolate's flavour is also more pronounced when paired with cream cheese and fruits. If launched in India by February, I'll create a Valentine's Day special with the chocolate and pair it with champagne.

I already know chefs around the world who are planning to create champagne-flavoured pâte de fruit and coating it with Ruby chocolate. However, consumers will need to shell out more since the chocolate's production is at a nascent stage, with more demand than supply.'

Bavarian Bouquet and Tropical Froth 

A trend we have seen in menus across the city is the use of the term, progressive global cuisine. This covers everything under the sun and allows chefs to serve dosas or dimsums. Many falter in delivering the best of each cuisine, while others manage to gain footfall.

Andheri's newest brewery (in place of The Pump Room, which was a brewery too), Barrel & Co has a menu that falls in this category. The interiors are industrial with a surprise mix of S&M, in the form of a large cage and mannequins decked in chains.

Beer-infused Chicken Supreme with Dukkah Spice 

Butter Chicken and Jeera Rice (as part of lunch thalis) and Spaghetti Lamb Bolognese fight for attention. We hope for the best and order their craft beers first. We have a weakness for wheat beers and the Belgian Wit ('190 for 330 ml) has the perfect grainy flavour with a hint of citrus. The Hopfenwiezen and Irish Red Ale (both '190) need a little more finesse for a smooth transition of the many flavours they pack. The most unique offering is the Bavarian Bouquet ('210), a floral, sweet beer that we guess will polarise opinions. It's unlike anything other breweries serve and the aroma reminds us of an exotic spa — we don't mind it one bit and call for another mug. One thing that all the beers lack is a good head. To further experiment with the Belgian Wit, we pick Tropical Froth ('300), a cocktail that makes the most of the citrusy nature of the craft beer when mixed with orange, apple and pineapple.

Zucchini Stuffed with Cottage Cheese and Cream Melange; (bottom) The industrial interiors. Pics/ Dhara Vora Sabhnani

Happy with the beers, we try a Mini Dosa Taco with Chicken Sukka ('290), Beer-infused Chicken Supreme with Dukkah Spice ('275) and Zucchini Stuffed with Cottage Cheese and Cream Melange ('275). We are not disappointed. The chicken skewers are tender and the coating of dukkah adds a woody taste to the meat. The stuffed zucchini, comes on a bed of chutney-like paste and the rolls are stuffed with delicate paneer. The chicken stuffing of the dosa tacos starts with a sweet taste and then hits spicy notes, balancing the flavours. The dosa is a tad soggy.

Like us, other tables seem to be having a good time, too. Several tables are filled on the Monday evening when we visit. With good food, aptly priced craft beers (just two options for bottled beers is a downer) and a well-designed entrance to property that will soon become an Insta favourite, Barrel & Co calls for a revisit.

As India remains under lockdown to contain coronavirus, Bollywood celebrities including actor Deepika Padukone are relying on group video calls to catch up with their near and dear ones.

The Bollywood's dimple queen on Monday set rather perfect friendship goals while practising social distancing as she spent some quality time with her childhood friends Divya Narayan and Sneha Ramchander on a group video call.

 

 

 

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❤ï¸Â #forever @divya_narayan4 @sneha_ramachander

A post shared by Deepika Padukone (@deepikapadukone) onApr 27, 2020 at 5:10am PDT

The 34-year-old actor, who is quite active on social media, shared on Instagram a three-window jolly screenshot of the video interaction session between the childhood buddies. In the image, all three childhood friends are seen beaming with joy while speaking to each other over the video call.

Keeping the caption of the picture simple yet striking, Deepika inserted a heart emoji along with a hashtag that said "forever" marking her strong bond with her two friends. Earlier this month, superstar Kareena Kapoor Khan was also seen speaking to her best friends several times during the lockdown.

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Bollywood's Dhak Dhak girl Madhuri Dixit Nene on Tuesday announced a two-day-long online live dance festival starting from April 29 to mark the World Dance Day.

The dancing diva took to Instagram to announce the virtual dance festival by her dance academy - 'Dance With Madhuri' - and also urged her fans and dance fanatics to register to take part in the festival.

 

 

 

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2 days of fun & learning with LIVE interactions, dance classes & more only at the first edition of #DWMDanceFestival. Get ready to #GrooveInYourRoom with @dancewithmadhuri! (Link in bio)

A post shared by Madhuri Dixit (@madhuridixitnene) onApr 28, 2020 at 7:56am PDT

"With the World Dance Day right around the corner, I am coming to groove in your room on the 29th and 30th of April with the first edition of the DWM dance festival," the 52-year-old actor said.

"We will be offering two days fun and learning with some of the best dancers, choreographers, and industry experts on our website and Instagram page. All this from the comfort of your home," she added.

The virtual dance festival will have some of the greatest dance maestros of India including senior choreographer Saroj Khan, film director Farah Khan and legendary Kathak dancer Pandit Birju Maharaj. The dance festival will stream live on all social media handles of the actor and her website 'Dance With Madhuri.'

World Dance Day is celebrated every year on April 29. As coronavirus induced lockdown remains in place, Dixit has organised the virtual dance festival to help people de-stress and develop dancing skills during the lockdown.

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April 29 is going to be one of the saddest days for all the Irrfan Khan fans and even Hindi Cinema. His untimely and unfortunate demise has shaken and shocked one and all, especially the people from the fraternity who worked with him and knew him as a human and not just an actor. One of them is Akshay Kumar, who did two films with him, Aan - Men At Work and Thank You.

He took to his Twitter account and expressed sorrow on this devastating news. He wrote- "Such terrible news...saddened to hear about the demise of #IrrfanKhan, one of the finest actors of our time. May God give strength to his family in this difficult time.[sic]"

Have a look right here:

Such terrible news...saddened to hear about the demise of #IrrfanKhan, one of the finest actors of our time. May God give strength to his family in this difficult time 🙏🏻

— Akshay Kumar (@akshaykumar) April 29, 2020

For all those who don't know about this, Kumar once shared in an interview he gave along with Irrfan Khan to Rajeev Masand, how he was Vishal Bhardwaj's first choice for his role in Maqbool, which is regarded as a classic and a nearly perfect film. Both men had a laugh about it. In the same interview, Kumar recalled the day when he was all set to work with the actor for the first time. It was on the sets of Aan, and there was a confrontation scene between them. Kumar had to come in full fury and lash out at Khan, who was playing the antagonist.

Khan, on the other hand, barely reacted to his monologue, as his character, although a villain, was driven by calmness. Kumar said, "I wanted to know what kind of acting is this, here I am saying all my lines with force and here he comes, says his lines and goes away." Seven years later, they united for Anees Bazmee's Thank You, an out-and-out comedy, and a film that showed how versatile this actor is.

May his soul Rest In Peace!

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Radhika Madan, who played the role of Irrfan Khan's daughter in his last release Angrezi Medium, remembers the actor as a "fighter". "I don't know what to say. My heart aches when I write this. He was one the strongest people I knew, a fighter. And so are (Irrfan's wife) Sutapa ma'am, (his sons) Babil and Ayan," Radhika said.

"I am just grateful that our paths crossed in this lifetime. He is and will always be an inspiration to many. A legend. The man who changed the wave of the Indian film industry. May his soul rest in peace," she added in her statement.

Radhika was the last actress in Bollywood to share extensive screen space with the late talented actor in Homi Adajania's comedy, Angrezi Medium. The film centred on a father-daughter story, narrating the desperate bid of a smalltown father to fulfil his daughter's dream of education in a top UK university against all odds, often leading to hilarious outcome.

Irrfan had been admitted to Mumbai's Kokilaben Dhirubhai Ambani hospital with a colon infection and was in the intensive care unit (ICU), as reported by IANS in an earlier report on Tuesday. The actor has been ailing ever since he was diagnosed with neuroendocrine tumour a while back, and has been under medical attention for the same.

In his last days, Irrfan was mourning the loss of his mother. The actor's mother Saeeda Begum breathed her last on Saturday in Jaipur where she used to stay. However, owing to the ongoing lockdown, the actor could not physically attend his mother's last rites and reportedly paid his last respect through video conferencing.

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Versatile Bollywood actor Irrfan Khan passed away at the age of 53 on Wednesday, April 29, 2020 at 11:11 am due to colon infection. The actor was undergoing treatment for Neuroendocrine cancer and was admitted at Mumbai's Kokilaben Dhirubhai Ambani Hospital on Tuesday due to a colon infection. The actor was buried at the Versova kabristan in Mumbai at 3 pm on Wednesday in the presence of his family, close relatives and friends.

Irrfan Khan's mortal remains being taken to Versova Kabristan. Image credit: Yogen Shah

Irrfan's family including wife Sutapa Sikdar, son Babil Khan and relatives and his industry friends had rushed to the hospital to pay their final respects to the actor. 

Irrfan Khan's son Babil Khan and relatives. Pictures courtesy: Shadab Khan

On Tuesday, the Piku actor had been admitted to Mumbai's Kokilaben Dhirubhai Ambani hospital with a colon infection and was in the Intensive Care Unit. In 2018, Irrfan was diagnosed with neuroendocrine tumour and was undergoing treatment for the same.

Saheb Biwi Aur Gangster Returns director Tigmanshu Dhulia was spotted at the hospital as well.

Tigmanshu Dhulia at the hospital

Shoojit Sircar, with whom Irrfan had worked in the blockbuster hit Piku, also visited the hospital. Mourning his loss, the director had earlier tweeted, "My dear friend Irfaan. You fought and fought and fought. I will always be proud of you.. we shall meet again.. condolences to Sutapa and Babil.. you too fought, Sutapa you gave everything possible in this fight. Peace and Om shanti. Irfaan Khan salute (sic).

Shoojit Sircar at the hospital

An official statement regarding Irrfan's demise read, "'I trust, I have surrendered', these were the words that Irrfan expressed in a heartfelt note he wrote in 2018 opening up about his fight with cancer. And a man of few words and an actor of silent expressions with his deep eyes and his memorable actions on screen. It's saddening that this day, we have to bring forward the news of him passing away..."

The statement further read, "Irrfan was a strong soul, someone who fought till the very end and always inspired everyone who came close to him. After having been struck by lightning in 2018 with the news of a rare cancer, he took life soon after as it came and he fought the many battles that came with it. Surrounded by his love, his family for whom he most cared about, he left for heavenly abode, leaving behind truly a legacy of his own. We all pray and hope that he is at peace. And to resonate and part with his words he had said, 'As if I was tasting life for the first time, the magical side of it (sic).'"

Irrfan Khan, who made his debut with a small role in Mira Nair's Salaam Bombay in 1988 was known for his performances in Maqbool, The Namesake, A Mighty Heart, Paan Singh Tomar, Life of Pi, The Lunchbox, Haider, Gunday, Piku, Talvar, and Hindi Medium, amongst others. His last film Angrezi Medium released in March this year. 

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Life can be very unpredictable and the most traumatic and tearing example that comes to mind is that of Irrfan Khan, an actor who has departed too soon. Suffering from Neuroendocrine tumour for the last two years, the actor was a fighter. He was admitted to the Kokilaben hospital for colon infection and breathed his last today morning. He was 53!

Irrfan Khan's demise has left a void in the Hindi film industry that's unlikely to be filled in the coming years. There was nobody like him, what we call the inimitable artist. Almost everyone from the fraternity has mourned his loss. But the way Shah Rukh Khan has expressed his thoughts, one could easily tear up.

He shared a picture with the actor and wrote - "My friend...inspiration & the greatest actor of our times. Allah bless your soul Irrfan bhai...will miss you as much as cherish the fact that you were part of our lives..."

Have a look right here:

My friend...inspiration & the greatest actor of our times. Allah bless your soul Irrfan bhai...will miss you as much as cherish the fact that you were part of our lives.
"पà¥Âˆमाना à¤Â•हà¥Â‡ हà¥Âˆ à¤Â•à¥Â‹à¤Âˆ, मà¥Âˆà¤Â–ाना à¤Â•हà¥Â‡ हà¥Âˆ दà¥Âनिया तà¥Â‡रà¥Â€ à¤Â†à¤Âà¤Â–à¥Â‹à¤Â‚ à¤Â•à¥Â‹ भà¥Â€, à¤Â•à¥Âया à¤Â•à¥Âया ना à¤Â•हà¥Â‡ हà¥Âˆ" Love u pic.twitter.com/yOVoCete4A

— Shah Rukh Khan (@iamsrk) April 29, 2020

Shah Rukh Khan and Irrfan Khan worked together in Priyadarshan's 2009 comedy Billu, which was the former's home production. It's sad we could not see more of the two on the celluloid but they did meet often and bonded really well. With the great actor's demise, life's unpredictable nature has been confirmed yet again!

Bollywood celebrities, who worked with him or even those who were fans of his craft, paid homage and condolences to his legacy and the overall person that he was. One of the first ones to do that was his Piku co-actor Amitabh Bachchan. His presence will always be felt around us and the entire Hindi film industry!

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While Mira Nair's The Namesake (2006) introduced Irrfan to the art-house West as Ashoke Ganguli, there was a 2012 profile of his in The New York Times (by Kathryn Shattuck) that, he reckoned, alerted many in the Hollywood establishment to the person behind the roles he'd done thus far.

This is a couple of years after the last season of HBO series In Treatment that I recall Irrfan calling up from the US to say he was particularly proud of. And a few months before the release of Andrew Webb's franchise reboot, The Amazing Spider-Man, where he played the antagonist, Rajit Ratha.

Titled 'Bollywood Hero, American Everyman', the NYT piece went on to ask, "Could Mr Khan become the first Indian to capture the lead in a mainstream American movie?" It began with Irrfan himself declaiming, "Hollywood isn't ready for an Indian leading man." And Ang Lee later agreeing, while arguing, "But maybe he can do it for us [Asians]. He's definitely rare and very special." Irrfan was dubbing for Lee's Life Of Pi at the time.

The fact is, up until Irrfan had spent over a decade and half in Bombay, after graduating from National School of Drama (NSD), doing grunt-work on television, with shows after shows—some of them hugely popular, like Chandrakanta, Star Bestsellers, Banegi Apni Baat (that he also directed episodes of)—starting from late '80s, all through the '90s, let alone Hollywood, even Indian cinema wasn't ready for him as an Indian leading man!

That real deal happened only with the British filmmaker Asif Kapadia casting Irrfan in and as The Warrior (2001), in a slow, quiet, Himalayan Western, if you may, with his haunting eyes adding to the striking visuals. Thereon, young Kapadia scripted an Oscar-winning career as one of the world's top documentary whizzes (Senna, Amy, Diego Maradona).

Irrfan finally captured desi imagination with his inimitably insouciant, proper desi-cool turn as the rustic college goon in Tigmanshu Dhulia's Haasil (2003). A lot of local filmmakers, he said, could place him as the new villain in town. He refused a few such roles, only to mesmerise audiences even more as the obsessed lover in Vishal Bhardwaj's magical Maqbool (2004)—unreservedly a masterpiece that Bhardwaj found hard to match, leave aside with Irrfan (though Haider and 7 Khoon Maaf with the actor were decent attempts).

Thus, a star was proverbially born. Although he'd been around in Bombay all along. This is no time for rona-dhona on ways the film industry functions, while it was always a pleasure to chat about all of this, on occasion, with Irrfan. He never held back on what he felt or thought, about people and pictures.

Will never forget this one time he told me on a TV interview how embarrassed he felt watching the "aaj mere yaar ki shaadi hai" (desi-wedding type) shindig around Slumdog Millionaire (2009) at the Academy Awards stage, with Anil Kapoor over-excitedly jumping about, while he hadn't even heard of Danny Boyle before signing up for the film! Or in another interview where he complained about why Shah Rukh Khan had to play out two schizophrenically different films (one with himself all over it) in Billu (2009), with no one ending up liking either, as a result.

That's how Irrfan was, even in public — charmingly candid, but meaning no malice whatsoever, of course. Despite much that he'd been through. To be fair, just casually scan the timeline for when he moved to Bombay. This was the fallow phase when 'parallel cinema' that had inspired him to become a film actor in the first place, had altogether been phased out. Many of the filmmakers had moved to television.

Irrfan got to do the historical docu-drama Bharat Ek Khoj (1988) with Shyam Benegal. He found a chance to work with Govind Nihalani in Drishti (1990) or Basu Chatterjee in Kamla Ki Maut (1989), in the evening of their careers.

The mainstream space almost wholly consisted of action stars, and thereafter, what he called "chocolate boys". Irrfan was neither. The key issue with him as a young aspirant, he said, was to imagine who he could be like. Until Naseeruddin Shah, from the generation before him, he confessed, metaphorically showed him the way — first from Jaipur where he grew up, to NSD, in Delhi.

An abiding memory of Naseer on screen, Irrfan recalled in a TV interview, was from Umrao Jaan (1981), where he flirts with Rekha's character, who is visibly annoyed and asks what he's up to. He casually mentions, "Waqt hai toh kuch toh karein, saath (Since there's time let's do something together)."

The first time I saw Irrfan on the big screen was in an NFDC production, Fareeda Mehta's Kali Salwaar (2002), where he plays writer Saadat Hasan Manto, staring at the heroine in the balcony, from across the street. What are you up to, he asks her. "Jhak maar rahi hoon (Doing nothing)," she says. "Chalo saath mein jhak maarte hain (Let's do nothing together)," he retorts indifferently. Few have seen that film. Don't remember much of it either — impossible to erase that casually killer moment from memory.

For all the years he was altogether bored of bulk-acting on TV in Bombay, whatIrrfan found the hardest to do was keep the inspiration alive — even while he found none of it in his work. He found most of it in watching films, right from the time he bought a video-player with his first salary in the city.

No actor I know from his generation was as well-versed with world cinema as Irrfan. One of his dreams was to be in the same frame as the French hero Gerard Depardieu. Can't thank him enough for introducing me to the Turkish-German star-director Fatih Akin, much before Akin became a thing. Or filmmaker Michael Winterbottom, who Irrfan, of course, worked with in A Mighty Heart (2007). It is said Wes Anderson specifically pencilled in a part for him in The Darjeeling Limited (2007). In conversations, he was always ready with a recco.

Perhaps exposure of this sort could also frustrate an actor, in contrast to the eco-system that surrounds him. Irrfan spoke quite often about having decided to quit acting altogether in his early years, since television was all he was doing, and the sort of movies he wished for weren't going to materialise anyway. This is the phase, he said, he actively worked on his craft, since he had nothing to lose. And much less to hope for. To keep himself busy, he said, he toyed with ways to gently seduce the camera, besides attempting to "live in the moment".

Irrfan in a still from Inferno 

This became perhaps what critics/reviewers might over-use the word "nuance" to explain many of his performances that highlighted most of all, minimal face-acting — least amount of gestures that also kept space for dramatic revelations, when you least expected them. He was the finest film practitioner of 'less is more' — hitting its highest note perhaps with Dhulia's Paan Singh Tomar (2011) that, despite a fair festival run, remained in the can for the longest, before finding theatrical release to top Bollywood awards that year.

More specifically, he could hold a moment. Also there was something infectious about his performances, if you notice, say Deepika Padukone match her smiles and telling eye-contacts with his, in Shoojit Sircar's Piku (2015). Same between Konkona Sensharma and him in Anurag Basu's Life In A Metro (2007). Or, most recently, actor Deepak Dobriyal playing off Irrfan's thoroughly restrained yet feisty/OTT comic timing in Angrezi Medium (2020), his last release.
That's what earned him most respect from peers and public alike.

I was at a breakfast interview with Naseer in Lucknow (he was shooting for Dedh Ishqiya) when Irrfan joined in (he was there filming Bullet Raja). Throughout, Naseer, who's generally frugal with praise and an idol of sorts to Irrfan, called him "Khan Saab" — referring perhaps also to his aristocratic lineage, although he's had a fairly modest upbringing.

There was still something naturally royal about Irrfan's presence, both off but, more so, on the screen. This was a handicap, at least according to one filmmaker critic of his I know. He was incapable of coming across as "low-status", even in roles that demanded so. This is where Nawazuddin Siddiqui held an advantage, apparently. There was minor tattle going on about a rivalry of sorts between fellow NSD alumnus Nawaz, 45, and Irrfan, 53. Much of it had to do with the phenomenal success of Ritesh Batra's The Lunchbox (2013), arguably the greatest Indian success abroad, that both starred in.

The fact is, Nawaz could never do what Irrfan could, and vice versa. As is true for all unique talents. That royal demeanour no doubt would've helped Irrfan bag the role of Mesrani (probably named after Ambani), the Indian-origin richest man, who's the main villain in the gigantic Jurassic Park franchise film, Jurassic World (2015).

His last major outing in Hollywood was with Tom Hanks in Inferno (2016). This is before he headlined the ambitious Japanese mini-series Tokyo Trial (2017; currently available on Netflix). Just look at that line-up abroad, even while he'd confound producers back home picking up a hardcore art-house film like Qissa (2013), although scoring huge in the box-office with the comedy, Hindi Medium (2017).

Irrfan had been ailing since 2018, diagnosed with a rare, neuro-endocrine cancer. He was never seen in public thereafter. He made sure of that—nothing to mess with our memories of him. The common adage '50 is the new 40' (in line with people in other decades) couldn't have been more aptly applied than with Irrfan. He was at the cusp of something bigger, having kick-started his career with definitive, defining roles, only in his mid 30s!

At 20, he told me, he had trained all the actors of Mira Nair's Oscar-nominated Salaam Bombay (1988), but failed to star as one of the boys in it, because he was too tall to fit into the frame with them. He lived and learnt a lot about life from those street kids.

The Irrfan I knew came across as a deeply sensitive man. The ongoing wave of Islamophobia bothered him no end. He had dropped Khan from his name. Unsure if being racially profiled twice at American airports had anything to do with it. He also had a strong dislike for traditional stardom-led ways of Bollywood— mildly upset by stuff like, how much he was paid by a friend for a role, and how much was offered to his co-star, for the same picture.

But he also had a playful, roving-eye, happy-high side, behind that gambheer/serious exterior. He was surrounded by friends and well-wishers, I noticed, when graciously invited by his wife Sutapa (they met at NSD), to participate in his episode of the biographical show, Jeena Isi Ka Naam Hai (2012). After all these years, the show's anchor, Bollywood star Raveena Tandon asked where I saw Irrfan in the pantheon of the (more popular) superstar Khans. In a league of his own, obviously.

Some of the fun part of Irrfan's personality you find organically channelled into madcap entertainers like Dil Kabaddi (2008) or Karwaan (2018). Or you could just watch him happily descend into YouTube level sketch-comedy with an AIB video gone viral! Better still, you could catch the totally terrible Thank You (2011), that he certainly did for the bread, butter, or more likely, cheese. Outside the preview screening of one of these flicks, he came up to say I must've got "jaded" watching so many movies. Yeah, right!

If it wasn't for Rajesh Khanna, could Irrfan have carried on as an AC repair mechanic? That's what he had visited the superstar's Carter Road bungalow as, much before he had thought of becoming an actor, or formally moved to Bombay. Irrfan had trained to fix appliances. His father was in the business of selling tyres. That visit as an AC-repair guy to Khanna's residence, he recalled in an interview, somehow ignited in Irrfan the belief that he simply couldn't work for the money. He needed something more to keep him engaged.

Before he left for NSD, Irrfan's father had passed away. His mother Saeeda Begum was worried that he was going to become a "naach-ganewallah". Whatever that means, he promised her, "Aapko sharminda nahin hone doonga (I won't let you down)." He didn't. Saeeda Begum, 95, passed away three days before him.

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I worked with Chintuji in films like Ghar Ghar Ki Kahani, and Ghar Ki Izzat. As a newcomer, I would be in awe [of him]. An effortless actor, he would barely rehearse, but the director would always be happy with his first take.

Though a little detached, he was always friendly. Chintuji [would arrive on set] at 10 am. He would often sit outdoors under a tree to have his make-up done. His make-up artiste, Shashi dada, would set out a neat table with the [products]. A tiny transistor radio would be turned on while the make-up was done. When done, Chintuji would impatiently pick up the sponge, rub it all over his face, and undo dada's effort, and then announce that he was ready.

As time went by, and we worked on more films together, including Bol Radha Bol and Saajan Ka Ghar, Chintuji [and I] would play Scrabble on set. I played well, but he was too good, and would often beat me. Nonetheless, I kept trying to win!

In September 2017, a charming script [of the upcoming film, Sharmaji Namkeen] was narrated to me. It was about a middle-aged gentleman called Sharmaji. I liked it immensely and found it amusing and heart-warming. It was tailor-made for Chintuji. Producer Honey Trehan wanted to hold a joint narration with the entire cast and crew. It seemed like a good ice-breaker.

Chintuji was reluctant, but agreed, because he said Amitabh Bachchan would do such sessions often. He said [he'd leave early] too, however, when the reading began, it was so joyful that he stayed till the end, and was the last to leave.

I last met Chintuji at HK hospital, where he had gone for a routine treatment, in early March.

A few days ago, I thought I should check on him. I heard the news [of his passing] this morning, and was devastated. I have many happy memories of him, and have laughed so much on the sets with him. I am going to miss him very much.

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A bored Sonakshi Sinha asked netizens to throw her some awkward questions. A fan asked her if she was single? The actor replied, "Double. Hehe (sic)!" The actor then shared a mirror selfie to make the puzzled fan understand her reply. The interactive session brightened up her day as well as that of the fans. Like father Shatrughan Sinha, Sona, too, knows how to entertain with witty one-liners. Have a question, will answer, she says.

On the professional front, Sonakshi Sinha was last seen in Dabangg 3, opposite Salman Khan. Saiee Manjrekar was also a part of this comedy film. Now, the actress will be next seen in Bhuj: The Pride of India.

Bhuj: The Pride of India stars Ajay Devgn, Sanjay Dutt, Sonakshi Sinha, Sharad Kelkar, Ammy Virk and Pranitha Subhash. The film is directed by Abhishek Dudhaiya. In the film, Ajay will be seen playing Indian Air Force pilot Vijay Karnik, while Sonakshi will essay the character of Sunderben Jetha Madharparya, who is a social worker and a farmer women, who convinced 299 other women from Madhapur to help build a runway during the India-Pakistan war of 1971.

Speaking about her personal life, Sonakshi recently made headlines for dating Notebook actor Zaheer Iqbal. In a candid chat, Zaheer said, "Sonakshi and I laughed after reading the dating rumours. It was my first rumour so I didn't know how to react to it. People have seen all of us. Sonakshi and I chill together and someone must have seen that and might have started the rumour. Well, I'm sure that's how it started."

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It seems our Bollywood divas are huge mango lovers. After Kareena Kapoor Khan, actress Deepika Padukone has now taken to social media to express her love for raw mangoes.

Sharing a picture of mouth-watering raw mango slices with lots of chilli powder sprinkled on it, Deepika wrote: "You're simply the best, better than all the rest... Better than anyone, anyone I ever met."

Reacting to her mango-licious post, a user commented: "Raw mangoes are the best." Another one wrote: "It looks so yumm." Have a look right here:

 

 

 

View this post on Instagram

You're simply the best, better than all the rest Better than anyone, anyone I ever met...🤤

A post shared by Deepika Padukone (@deepikapadukone) onMay 3, 2020 at 12:08am PDT

On the work front, Deepika will be next seen opposite her husband, Ranveer Singh in Kabir Khan's cricket drama 83. She is also part of Shakun Batra's next.

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Zoya Akhtar is a pioneer when it comes to thinking outside the box and delivering the best of content. The director has done it once again with the "I for India initative" to help reduce the impacts of Covid-19.

The initiative has been making headlines ever since it was announced with everyone waiting for the event to go live. Spanning over four hours, the Facebook live event saw 85+ celebrities from Bollywood take part in it including international celebrities like Will Smith and Mick Jagger joining in as well along others.

The event saw artists do various performances in the safety of their homes to raise money for GiveIndia.org to support frontline workers fighting the Covid-19 pandemic and also to help people like daily wage workers who have been affect due to the ongoing crisis.

The vision for the concert was three-pronged: to entertain those locked down in their homes. To pay tribute to those who are working on the frontlines. And to raise funds for those who have no work and no home and do not know where their next meal is coming from.

Needless to say, the concert was a huge success and managed to raise substantial amounts of funds that will indeed benefit those in need. The 'I for India' initiative was organised by Zoya Akhtar and Karan Johar.

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Sonam Kapoor is quite active on social media when it comes to sharing throwback pictures. Lately, the 'Delhi-6' actor shared a throwback picture where she is seen in a red velvet lehenga, draped with a sheer yellow dupatta, channelling her inner 'Anaarkali' moment.

For Halloween last year, the actor had dressed up as Anarkali in chains while her husband Anand Ahuja was seen as Salim. When it comes to fashion, Sonam Kapoor plays the game well. The actor who shared a series of her stunning pictures on Monday is the new attraction on Instagram.

 

 

 

View this post on Instagram

This is me being casual and nonchalant. Obviously these are throwback.. please tag the credits guys I don’t remember..

A post shared by Sonam K Ahuja (@sonamkapoor) onMay 4, 2020 at 6:57am PDT

Talking it to the photo-sharing platform, the 34-year-old actor shared six images from an indoor photoshoot she had earlier shot for.

 

 

 

View this post on Instagram

How at home shoots used to look like.. I also really like this outfit.. remind me who this is by?

A post shared by Sonam K Ahuja (@sonamkapoor) onMay 4, 2020 at 6:56am PDT

Not only are the pictures glamourous, but the actor also managed to bring the captions relevant to the current time when everybody is staying indoors to prevent the spread of the coronavirus.

 

 

 

View this post on Instagram

Pjs in bed? Not me... 😂

A post shared by Sonam K Ahuja (@sonamkapoor) onMay 4, 2020 at 6:52am PDT

The first picture among the series, has Kapoor effortlessly lying on a pink coloured furry couch.

 

 

 

View this post on Instagram

Always on the 📞

A post shared by Sonam K Ahuja (@sonamkapoor) onMay 4, 2020 at 6:50am PDT

For the captions, the 'Prem Ratan Dhan Payo' actor wrote: "Lounging at home like.."

 

 

 

View this post on Instagram

Quarantine look 2 😂.

A post shared by Sonam K Ahuja (@sonamkapoor) onMay 4, 2020 at 6:48am PDT

Meanwhile, dubbing the second picture as the "Quarantine look 2," the actor looks stunning in golden shimmery attire.

 

 

 

View this post on Instagram

Lounging at home like.. 🌟

A post shared by Sonam K Ahuja (@sonamkapoor) onMay 4, 2020 at 6:47am PDT

With a middle partied, voluminous hair left open, she is seen sitting on regal throne-like furniture as she strikes the pose.

For another Aerial shot picture in the series, where 'Neerja' actor is seen laying on the bed in a beautiful black outfit, she wrote in captions: "Pjs in bed? Not me... "

Earlier, the 'Neerja' actor took a trip down the memory lane and shared photos from her wedding function. Giving all her fans the perfect 'Veere Di Wedding' frame, the actor also posted a picture of her girl gang from her wedding functions.

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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

A majority of the courtroom dramas that have been made in Hindi Cinema always tend to adopt the David vs Goliath approach, a battle between the right and the remorseless, the hero and the villain. But in the upcoming series, Illegal, which stars Neha Sharma, Piyush Mishra, and Akshay Oberoi, seems to be a little different, it digs deeper.

The trailer suggests that this time, the tension shall be outside the courtroom too, and inside the mind and heart of a lawyer. Illegal seems to be an attempt to gaze at a lawyer's personal life and how he/she battles injustice and the lacunae of the judicial system. It will surely leave you intrigued and interested and also invested.

Have a look right here:

A first of its kind intense, a racy legal drama that questions whether all lawyers are mercenaries or can some resist the lure of greed, ambition and power; and fight to win defining judgments that hold the bar of justice high and restore faith in humanity

Now let's see whether it delivers the thrills or not when it's out on May 12.

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It has been a rough and tough journey for Bollywood singer Kanika Kapoor in these last few weeks. She was tested Coronavirus positive four times and what followed next was some investigation by the Lucknow police. Amid all this panic and pandemonium, she has been majorly missing her three kids, her lifelines- Aayana, Samara, and Yuvraaj.

Taking to her Instagram account, she posted a picture of the three kids and wrote- "I miss you soo much." (sic) Bhavana Pandey commented on the post with a black heart whereas Seema Khan commented with two red hearts. There was another picture along with this that had the quote- "When you love what you have, you have everything you need."

Have a look right here:

 

 

 

View this post on Instagram

I miss you soo much 💙💛💜

A post shared by Kanika Kapoor (@kanik4kapoor) onMay 4, 2020 at 3:24am PDT

Kanika Kapoor has been on a very difficult journey and all her fans are elated she's now fine. She became everyone's favourite after the blockbuster success of Baby Doll in 2014 and now we can't wait for her to croon again once the lockdown is over.

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Posting a picture of himself, megastar Amitabh Bachchan on Wednesday quoted lyrics of Lata Mangeshkar's famous song 'Subah hoti hai' to describe how time is flying during lockdown.

Bachchan who is quite active on social media took to Instagram and posted the picture. In the picture, he is seen wearing a black coloured sherwani paired with black glasses.

The picture also featured a couple of murals of the superstar in the background. "Subah hoti hai, shaam hoti hai; Umr yunhi tamaam hoti hai!" he wrote in the caption.

The song sung by Lata was originally penned by Munshi Amirullah Tasleem according to Rekhta foundation. Bachchan is one of the most socially active veteran actors of the Bollywood industry. He keeps treating his fans with his pictures and his thoughts on contemporary issues on social media.

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In the light of the COVID 19 Pandemic, the 2020 Hot Docs Festival in Toronto, which is the world's largest documentary film festival was in jeopardy but the Film Festival, has decided to uphold & celebrate the spirit of movie making & film-makers, by showcasing a multi-platform 'festival-at-home' experience to its audience that kick-starts on May 28.

The only Indian film premiering at this prestigious international festival is Sona Mohapatra's documentary, Shut Up Sona. Directed by Deepti Gupta, the feature length film resonates with every woman's search for equal space in a culture ridden with millennia of misogyny. This is a film about music, art, social change, and a clashing of the ancient and the modern & this political story is told via the journey of Sona Mohapatra & her relentless fight for a voice. Her unapologetic personality has been rendered beautifully in the 85-minute film that takes the audience through the alleys of Vrindavan to the doorstep of a Dargah, rooting it in the diverse culture of the country, & questioning the patriarchy even prevalent in the Uber cool alleyways of Bollywood.

The film that premiered at MAMI in 2019 & won a critics guild award there, has gone on to make a big impact at the Rotterdam Festival, Goteborg Festival, even winning a special mention at Impact Docs Award. Speaking about it, Sona says, "With the world locked down & in anxious times, music, storytelling, cinema & art play an even more important role in helping us get back on our feet as a society."

She adds, "I am grateful that SHUT UP SONA will find an entirely new audience in another part of the world through the Hot Docs Festival. I couldn't have imagined that our film would be selected in these top festivals of the world when we were making it. That it is a universal story that is finding resonance across the globe validates my journey as an artist who has never felt restricted to being just a singer. I carry my country, it's art, it's present & its history within me. In telling my story, I hope to connect the disparate dots within my culture to build a narrative that portrays a more nuanced view of the hopes & aspirations of India."

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Saif Ali Khan may be a big name in the film industry today, but as a newcomer, he too had to experience rejection and struggle to get where he is today. Today, he is one of the most bankable stars in Bollywood, but when he first started out, he was kicked out of what could have been his first film! Don't believe us? Here's what Khan has to say!

In an interview with Mumbai Mirror, Saif recalled how he was thrown out of a film, Bekhudi, and how it was quite difficult to find his footing in the industry as a newbie who was just out of boarding school. He shared, "I have a vague memory of my first day on a film set. I was shooting a song for Bekhudi, with Rahul Rawail (director) and Kajol (co-star). I had to tear through fake cobwebs and emerge, singing a line that went, 'Chaahat Ki Raahon Mein, Kyun Itna Darti Hai'. I might just about pull it off today, but, back then, straight out of a boarding school in England, I was petrified."

Saying that he must have performed badly, Saif added, "Soon after, Rahul Rawail threw me out of the film, complaining I wasn't showing enough interest. That shot, I have to admit, was particularly appalling."

While Saif lost Bekhudi to Kamal Sadanah, he landed another project, a film titled Parampara. Speaking about technicalities in a film and how he is much better at the smaller details now than he was back then, Saif said, "I was pretty bad in Parampara, too, and my voice didn't help. Fortunately, there were several big names in the film, so either I must have stood out like a sore thumb or simply gone unnoticed. I still don't know which."

Well, it's hard to believe that Saif, the star that he is today, was quite the anxious newcomer back then! On the work front, the Laal Kaptaan actor was last seen in the comedy Jawaani Jaaneman, co-starring Alaya F and Tabu. The film did good business at the box office.

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