31102024-LSTC-01.qxd 10/31/2024 12:04 AM Page 1 c m y b UP CLOSE AND PERSONAL South Indian superstar Nayanthara has a documentary based on her journey, and it’s set to drop on OTT on her birthday on November 18. The documentary, titled Nayanthara: Beyond the Fairy Tale, follows her life from her modest beginnings to the heights of her illustrious acting career. TRIBUNE It’s official Life Ananya Panday’s rumoured boyfriend Walker Blanco confirmed his relationship with the actress! On her birthday, he shared her photo and wrote, “Happy birthday, beautiful. You are so special. I love you, Annie!” LUDHIANA | THURSDAY | 31 OCTOBER 2024 Kitchen katha Actress Surilie Gautam has taken her hobby for cooking a notch higher by making special panjeeri laddoos with 20 ingredients Former MasterChef Australia judges Gary Mehigan, George Calombaris and Matt Preston tell us how the festival of lights resonates with them Mona What’s in a panjeeri laddoo? Well, if you listen to actress Surilie Gautam – health and happiness. Something that was born out of passion has now led to diversifying her profession. Juggling between her shoot schedules and kitchen, she has a super-busy festive season. Made with 20 ingredients, much of it sourced from their farm in Himachal Pradesh, Surilie swears by the health benefits of her sweet treats. “Anyone who knows me personally, knows pretty well that apart from acting, cooking has always been my passion. And with ongoing health concerns, especially pertaining to food, I thought what is it that I can contribute to people’s life and health,” shares Surilie. And, thus, germinated the idea of panjeeri laddoos! Gurnaaz A S Diwali is here, illuminating homes and hearts with its vibrant celebrations, the air is filled with a sense of community and joy. For the former judges of MasterChef Australia— Gary Mehigan, Matt Preston, and George Calombaris—this festival resonates deeply, echoing their profound love for India and its rich culinary heritage. As we begin the conversation, Gary reflects on what Diwali means to him, “It’s all about family and friends, celebrating the joy of life and remembering those who are not with us.” His sentiments capture the essence of this festival, emphasizing connections that transcend borders. And when it comes to a feast at home, Gary says, “At home we will light diyas, eat a delicious family meal and reconnect through messages of good will.” Though currently away from his friends in India, Gary longs for the laughter and stories that accompany these gatherings. The conversation soon turns to the transformative power of food—a theme that resonates with the trio. George notes, “Countries are so far apart, yet they’re so close together because, in some way, shape, or form, food has brought people and countries together.” This Longing for diyas & Diwali feast shared passion is what has drawn the chefs to India repeatedly, with each visit deepening their fascination with its culinary landscape. Their culinary adventures have led them to embrace not only traditional Indian ingredients but also to introduce local Australian flavours into their menus. George shares his delight in sourcing unique ingredients, stating, “Wherever I travel, I always like to keep my eyes open, listen, learn, and find something I can translate back home in my style. I love Indian spices… when you smell them, you know it’s a lot fresher. It’s beautiful. The cinnamon, the star anise, the cardamom—they’re vibrant. The clove, I love them all.” Meanwhile, Matt expresses his newfound appreciation for rava or semolina, noting, “In one of my trips to India, I discovered kasuri methi. It’s such an amazing herb with a dried, umami-like favour that works really well in both Australian and Indian cuisine. And recently, the idea of making rava dosa has been a revelation for me. I was always put off by the 24 to 48-hour fermentation process for dosa. But with rava, I can get it into the pan within half an hour and it’s so crispy. Gary’s connection with India extends beyond food; he has immersed himself in its festivals, and while it’s Diwali time but talking about Punjab, he shares his experience of Hola Mahala in Anandpur Sahib. “During the festival, in fact on all such special occasions, no one pays for food at the Gurdwara... it’s a truly heartwarming sense of community.” As he continues, Gary shares, “Part of the seva involves helping in any way you can—whether that’s washing up, peeling vegetables, or simply holding people’s shoes and giving them a token.” Such experiences not only enrich their culinary repertoire but also deepen their understanding of the Indian spirit. As Diwali brings families together in celebration, the judges of MasterChef Australia are reminded of the universal themes of connection, joy, and love that resonate through Indian culture. From observing rituals to the joy of gifting, celebs share their plans for Diwali this year… Her new venture also stemmed from personal experiences. After becoming a mother, Surilie realised the value of nutrition, especially when the body undergoes a huge transformation. When her sister, Yami Gautam Dhar, was expecting, Surilie got to thinking, “Cooking has always been my passion and for Yami, I wanted to make something delicious and nutritious to help her heal after delivery.” Getting into research mode, she studied the benefits of different traditional ingredients and from where to source them. “I came up with these panjeeri laddoos made with 20 ingredients and dollops of love, which Yami loved,” shared Surilie, as she flashed a broad smile. Her preparation was a hit not just with her sister, but also other family members and she customised them to their needs as well as preferences. Encouraged by her family, she soon branched out taking orders from far and wide. “We have garnered phenomenal response, making it an even more special Diwali,” said Surilie, who apparently has been getting orders not just locally, Delhi or Mumbai, but also as far as Gujarat and Karnataka! “Through express delivery, we are able to send these to major metros within a day, but Bengaluru and Ahmedabad takes about two days.” With a shelf life of a month, these are priced at Rs 2,400 per kg. Surilie is also open to customising them. You can have gluten-free version or use desi khand or shakkar if you have any preferences. “And despite being inundated by orders, I make them myself. When I get overwhelmed with large volumes, Yami or my mother pitch in.” A show and a movie on the anvil, the Posti actress is currently enjoying the best of both worlds! All set for D-day GO CRACKER-FREE Shiwani Chakraborty NO NOISE PLEASE Monika Singh SPREADING COLOUR Arshin Mehta MISSING CHANDIGARH Anupama Solanki DRESSED TO KILL Raviraa Bhardwaj CHANGING SCENARIO Dipshikkha Nagppal I have such fond memories of celebrating Kali puja with my family during my childhood. Those gatherings were filled with warmth, love, and a deep sense of connection. We would perform the havan and then we would all sit together to enjoy the bhog. Diwali is truly about sharing and caring. But those explosive sounds haunt me every year. I truly hope for a safe and crackerfree celebration this year. I support cracker-free Diwali. There are so many beautiful ways to enjoy the festival that are safe for both the environment and us. I have decorated my home with diyas and rangoli, and will enjoy the festive dinner. I love wearing traditional outfits. It adds to the festive spirit. I also indulge in sweets like kaju katli and barfi . When it comes to gifting, I prefer personalised presents. As a child, I loved burning firecrackers on Diwali, but now I celebrate it in an ecofriendly way. It’s about spending time with family and friends. We decorate the house, light diyas, and make a rangoli. If I’m not busy shooting, I go back to my hometown Nagar to celebrate with loved ones. I love dressing up in traditional outfits. Diwali is also the perfect time to indulge in sweets. Diwali is my favourite festival. I love how every street and home shines and the sight of the sweets. I love to celebrate it in my hometown Chandigarh, but due to my busy shooting schedule, I couldn’t go home this year. I’m completely against crackers. This year, I’m wearing a saree. As for sweets, I love milk cake. My birthday is on November 2, so it’s going to be a back-toback celebrations. For me, Diwali symbolises light, warmth, and togetherness. As a child, I loved bursting crackers, but now I am all for eco-friendly Diwali. I enjoy dressing up in traditional outfits with an Indo-Western twist. Diwali tempts me with delights like kaju katli and besan ladoo, along with savory options like samosas and chaklis. For gifting, I prefer thoughtful items that resonate with my loved ones For me, Diwali is the time for happiness, lights, and of course, sweets! I remember when Diwali was about wearing new clothes and lighting diyas. Growing up in Gujarat, saying ‘Saal Mubarak’ was a cherished tradition. Nowadays, with families getting busier and gatherings becoming less frequent, the celebration feels different. It’s more about making reels and hanging out with friends. c m y b