04042026-LSTL-01.qxd 4/3/2026 11:00 PM Page 1 c m y b TRIBUNE SONAM’S NOTE OF GRATITUDE Divine call Life Sonam Kapoor and husband Anand Ahuja are celebrating the arrival of their second child, a baby boy. She has now shared the first glimpse of the newborn. A few days after welcoming her son on March 29, Sonam took to Instagram to post pictures from the hospital. Shriya Saran visited the Tirumala temple in Andhra Pradesh, offering prayers to Lord Sri Venkateswara Swamy in a traditional and spiritual appearance. The actor was seen dressed in a silk saree. LUDHIANA | SATURDAY | 4 APRIL 2026 PHOTO: RAVI KUMAR WHAT’S HOT eat FLAVOURS OF MAGADH H chandigarh YATT Centric Chandigarh hosts a special three-day Magadhi pop-up at Corby’s from April 3 to 5. The pop-up is curated in collaboration with Chef Pin and the pop-up will feature Specialty Chef Sushma Kumari, dedicated to reviving Bihar’s fading food traditions. Drawing from her grandmother’s kitchen, her menu brings back heirloom recipes— from litti chokha to slow-cooked village curries—celebrating the depth, memory, and legacy of Magadh. play SLOW SUNDAY JAM E amritsar ARLY Sunday mornings now have been made special by Sunday Social, a high energy morning event being hosted by Bootcamp Factory and Timeless Amritsar. Think quick rounds of pickleball, some competitive box cricket, a refreshing warm up flow, and then slowing it down with a healthy morning bar and a soulful poetry and music jam. The event is for limited people only and allows you to enjoy slow, soulful Sundays. It begins April 12 from 8am to 9.30am. laugh MOMIC ACT T chandigarh HE Laugh Club Chandigarh is hosting Phulka Dots featuring Amruta Bendre on April 5. It’s a Musical MoMedy—comedy with a mom at the mic. Expect Bollywood parodies, cook chronicles and all the drama of being a daughter, mother and daughter-in-law rolled into one unapologetically honest set. This one hour-30 minute-act will start at 7 pm. Chef Harpal Singh Sokhi brings his signature energy, bold flavours and love for storytelling to Chandigarh with Karigari — a celebration of Punjabi food & culture Mona Namak Shamak, Chandigarh? I N the ever-evolving landscape of Indian dining, few chefs have managed to blend storytelling, nostalgia and innovation as seamlessly as Harpal Singh Sokhi. With the arrival of his restaurant Karigari in Chandigarh, the ‘Namak Shamak’ Sokhi isn’t just opening another culinary outpost — he’s crafting an immersive cultural experience rooted deeply in Indian — and especially Punjabi — heritage. Step inside Karigari, and the first thing that strikes you is the design philosophy. “The wallpaper, the furniture, the colour tone — everything is in coordination, all across 12 restaurants through the country,” Sokhi says, emphasising that consistency is the key. “I believe we have to build a brand. This is very important.” But beyond aesthetics lies a deeper narrative. The restaurant’s walls double as storytelling canvases, each dedicated to India’s diverse artisanal traditions. “There is a wall dedicated to all the artisans of the country,” he explains. From weavers crafting intricate textiles to traditional printers and spice makers, each section honours a different craft. Another wall celebrates pottery — “since we do biryani in pots” — while others spotlight classical dances and rural sports, turning the space into a cultural mosaic. The layout reflects both practicality and vision. Divided into an indoor dining area and an open courtyard, the restaurant adapts to Chandigarh’s lifestyle and climate. “I am told here we will have five months of good weather to enjoy meals under the sky,” Sokhi says, describing the courtyard as a natural extension of the dining experience. But this outdoor space is more than just seating — it’s a stage for revival. “I want to bring back the culture and some lost forms of art,” he says. Guests can expect live experiences ranging from Phulkari embroidery demonstrations to traditional jaggery-making and folk music performances. “I want people to see the real Punjabi culture,” he adds. Food, of course, remains central to Karigari — and Sokhi leans into Punjab’s culinary identity with a unique offering. “Punjab is the land of wheat,” he says, introducing a bread bar that serves 20 varieties. These breads are deeply personal: “Some come from my mother’s kitchen, some from my father’s, some from mine and my mother-in-law’s — and some are experimental.” That experimental spirit defines much of the menu. Sokhi believes Punjabis have always embraced innovation in food. “If there is one community that is very experimental with food, it is the Punjabi community,” he says. This philosophy comes alive in dishes like paneer margherita tikka — a fusion creation designed to appeal to younger diners. “I thought, why not create something with pizza flavours but without the base?” he explains. “It felt like heaven — and today, it’s one of the hottest-selling dishes.” His reinterpretation of butter chicken further showcases his creative range. Alongside the classic version, Sokhi offers variations like a lemongrass-infused recipe and a green tomato butter chicken layered with pesto and burnt garlic. The latter was inspired during a podcast with filmmaker Farah Khan at his home. “She loved it so much, she packed the whole bowl,” Sokhi recalls with a smile. “Later, she called me at midnight to say her children had eaten butter chicken like never before. That’s when I knew this dish had to be on the menu.” Behind these innovations is a journey shaped by both circumstance and passion. Born ‘Lost 6-7kg’ Saqib Saleem opens up about his physical transformation for Kaptaan Saqib Saleem has come up with a new show, titled Kaptaan. In Kaptaan, he takes on the role of a police officer and undergoes a striking transformation for the part, shedding approximately 6-7 kg to perfectly embody the physique required for his character. “I had to go through a massive weight loss. The work I was doing before this, I didn’t have to fit much. I had to wear a uniform in this, and that too a tight one. So, I started working out...it was a journey. I worked hard. I worked out a lot...in 45 days, I lost around 6-7 kg,” Saqib said. He also shared that part of his preparationprocess involves creating long voice notes for his characters. “I have a way...I have started adopting it. I don’t know, how long I will continue doing it... But, whatever is the backstory of my character, I make a long voice note of it. And, whenever I go to the set, I wear headphones and listen to it,” Saqib shared. CHAT UP PARTY TIME FOR ANSHULA Boney Kapoor’s daughter Anshula Kapoor has taken her pre-wedding celebrations overseas, sharing moments from a lively bachelorette getaway in Seoul. Kapoor offered a glimpse into her festivities through Instagram, documenting a joyful celebration with her close friends, whom she fondly referred to as the “Seoulsters for life.” GOMEZ DONS DIRECTOR’S HAT IT’S A WRAP FOR JUMANJI Dwayne Johnson has announced the production wrap of the latest instalment in the blockbuster Jumanji franchise, marking a major milestone for the adventure series that has spanned over a decade. Taking to Instagram, Johnson described the filming experience as one of the “most fun and pure creative joy experiences” of his career. The Russo family is gearing up for one final magical chapter as Wizards Beyond Waverly Place prepares to conclude with a four-part special event this summer. Selena Gomez will make her directorial debut with the premiere episode of the final instalment. Gomez, who also serves as an executive producer, is set to reprise her iconic role as Alex Russo. c m y b in Kharagpur, Sokhi grew up in a town where career choices were limited. “There were only stock options — IIT to the railways,” he says. Choosing a different path, he enrolled in hotel management with a practical goal in mind. “I thought I would become a waiter, get a job, and support my family.” But fate had other plans. “In the third month of my course, I had a divine calling,” he says. “I fell in love with cooking.” What followed was a steady climb from trainee cook to top chef, and eventually, entrepreneur. “I decided I would not change my profession — no matter what,” he adds. That clarity of purpose continues to guide him. Every dish at Karigari carries a story — whether from family kitchens, royal encounters or chance discoveries. One such example is the Bela Chameli drink, inspired by a visit to Bikaner. “It’s not just a drink — you can feel the sharbat going into your system,” Sokhi says. Fascinated by its origins, he tracked down the artisan Chunnilal behind it and has since championed such traditional crafts. Even as his presence grows on television, he remains deeply invested in his show Laughter Chefs, which he describes as “not a show, but a therapy for families.” With plans to expand Karigari across the country, he shares, “I am expecting the same love here that I have received across my other restaurants,” he says. “Punjabis love good food — and this restaurant is for all of them.” In Chandigarh, Karigari is not just a place to dine. It is a space where food meets memory, where culture is both preserved and reimagined — and where every detail, as Sokhi puts it, is “in coordination” with a larger vision. Nandini faces reality test Nandini Mathur is making bold career moves. With over 118K Instagram followers, she has joined the second season of The Society — a decision she says has tested her emotionally. For Nandini, the show was an opportunity to step out of her comfort zone.