Friday, 12 April 2013
Here's the first look at Fireflies, the film I recently finished shooting with Arjun Mathur, Monica Dogra, Shivani Ghai & Aadya Bedi, directed by Sabal Shekhawat.
Fireflies is the story of estranged brothers – Shiv & Rana.
Though the brothers' live disparate lives, sometimes illuminated by unexpected intimacies & new found hope, they remain shackled to the darkness of their past.
Haunting memories and a tragic accident must be resolved before they can be brothers again.
Fireflies will have its world premiere at the New York Indian Film Festival (NYIFF 2013) on May 2nd, 2013.
Get your tickets here!
Saturday, 23 February 2013
Although I'm not a vegan, I've always thought highly of the concept. So, when my friend, and ex-head of PETA India, Anuradha Sawhney, asked me to contribute a recipe for her new cookbook, The Vegan Kitchen: Bollywood Style!, I was all too happy to jump on the bandwagon.
Below is an excerpt from the book with my recipe:
Rahul Khanna, the suave and debonair Bollywood actor, gave me this recipe, saying “Potatoes are one of my favourite comfort foods and I am always looking for healthful ways to cook them. This recipe gives me my comfort food in a healthy avatar and is a sure-fire hit on the dining table.” I tried Rahul’s way of cooking the potatoes and the potatoes turned out stunning! They looked like deep fried potatoes as they had such a fabulous reddish brown colour to them! I serve Rahul’s dish now every time I have people over. To vary the taste sometimes, I toss them in roasted sesame and Thai sweet chilli sauce and serve them skewered on toothpicks. Either way, they are finished first!
CRISPY, SALTED BABY POTATOES
500 gms baby potatoes
1 tsp oil
Salt to taste
Freshly ground black pepper to taste
Soak the potatoes in a bowl of water for 30 minutes to loosen any dirt on the skin. Rinse and scrub them well with a brush so they become squeaky clean. Soak them again.
Put a non-stick or even a ceramic pan that has a handle and a lid over high heat. When hot, add the oil and the wet potatoes. If a few drops of water go in with the potatoes, it is fine, do not drain or dry them.
Cover the pan immediately. After about 4 minutes, shake the pan vigorously so that the potatoes get dislodged. Leave the lid on.
Reduce the heat to moderate and keep shaking the pan every 3 minutes.
After 12-15 minutes, open the pan carefully, making sure that no water that may have condensed on the lid falls back into the pan.
Check if they are cooked. The skin should be crisp and the potatoes should be tender from inside. Pierce one with a skewer; it should feel soft all the way through.
If not, cover the pan again and cook on low heat, till tender.
Do not cover the pan once the potatoes are cooked, else they will lose their crispness.
If you are serving them immediately, add salt and pepper and serve in an open dish.
If you are not serving them right away, leave them in the pan, without any seasoning, and cover with a light net cloth.
When ready to serve, reheat without covering, season with salt and pepper and serve immediately.
You can purchase The Vegan Kitchen: Bollywood Style! here.
Saturday, 19 January 2013
Wednesday, 10 October 2012
Friday, 5 October 2012
My 5 Tips:
- I rather enjoy time spent with my tailor. Like me, he's a man of few words but is my one stop source for news about important Bollywood happenings. Plus, he shares my views on how a suit should fit. Every few months, I consult with him to see if any parts of me have expanded or shrunk and if my suits need to be adjusted to accommodate that. I recommend anyone who owns suits do the same. Think of it as servicing your suits, much like you would service your car.
- Have your suit professionally cleaned. If you're lucky, it'll be body glitter and lipstick stains that need to come off. If not, red wine and butter chicken. Either way, making sure your suit has visited your dry cleaner before taking it for a spin out on the town, is a good rule of thumb.
- Stuff the body into the deep freeze, wipe off all fingerprints and book passage on a fishing trawler to Guadalajara. Wait, that belongs in a different set of tips...
- Steam your suit if it needs a touch-up. Press your shirt, tie & pocket square. Polish your cufflinks & shoes. I like to lay everything out and take stock before moving onto step #5.
- Assemble it all, give yourself a once over with a lint brush and if you see a nice flower on your way out the door, slip it into your lapel. Then, as Tony Soprano would say, "fuhgeddaboudit!" Go out & enjoy your evening.
(Via Miss Malini & Vogue.in)
Monday, 1 October 2012
By Beth Watkins
In part two of an interview continued from last week, actor Rahul Khanna tells The Wall Street Journal’s India Real Time about studying film in New York while working unglamorous part-time jobs, his multi-cultural, genre-defying career, and his upcoming projects. Edited excerpts:
Monday, 24 September 2012
Bollywood Journal: Rahul Khanna, the Wit of Twitter
by Beth Watkins
by Beth Watkins
In the last few years, Mr. Khanna has added some plum roles in well-done romances to his international and genre-defying resumé. He has also been using Twitter to win the affections of filmi fans who appreciate spelling, wit and the occasional goofy photo in online updates.
The Wall Street Journal’s India Real Time spoke with the actor about his unique use of Twitter, his multi-cultural filmography and his thoughts on the film industry. Edited excerpts:
Tuesday, 24 July 2012
As with my taste in humour, I like my martinis dry and dirty.
The dryness of a martini refers to the amount of vermouth used in the drink, with a very dry martini having little or no vermouth.
Noël Coward once said that a perfect martini should be made by “filling a glass with gin, then waving it in the general direction of Italy” (which along with France are the two major producers of vermouth), meaning the less vermouth added to the gin the better the resulting drink.
And a dirty martini contains a splash of olive brine.
And a dirty martini contains a splash of olive brine.
Here’s how I mix mine...
You will need:
- A chilled martini glass (a few minutes in the freezer does the trick)
- A splash of dry vermouth (I like Noilly Prat, mainly because its name is so silly)
- A large shot of your favourite gin (or vodka, if you prefer)
- Olive brine to taste (that's the clear, salty juice that olives are bottled in)
- A cocktail shaker
- Green olives to garnish (you can use a twist of lemon rind, if you prefer. I won't judge)
Add the vermouth to the martini glass. Swirl it around. Toss it out. (It's best to stand downwind of dinner guests when doing this. Aim for a sink.)
Pour the gin (or vodka), olive juice and ice into a cocktail shaker and shake until chilled (for the fitness conscious, simply holding the shaker while running at 12 km/h on a treadmill will accomplish this, too).
Strain into the vermouth-coated martini glass (or directly into aforementioned dinner guests' mouths, if this is round #3 or higher).
Skewer the olives onto a cocktail pick and drop them into the glass (or rub the lemon twist around the rim and then drop into the glass) as a garnish.
Monday, 20 February 2012
A few months ago, I was on my way back to New York from an awards show in Toronto.
If you’ve travelled between these two cities, you know that you have to clear US immigration and customs at Toronto airport, itself, before you hand over your luggage and board your flight.
My manager was travelling with me and we had thought nothing of loading all our suitcases onto one trolley before joining the immigration and customs line at Pearson Airport.
I went through immigration first and, as I waited in the customs area, I saw an officer striding up to me.
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