12092025-LSTC-01.qxd 9/11/2025 7:30 PM Page 1 c m y b SAIYAARA’S OTT DEBUT After ruling the big screen and shattering numerous records, the romantic drama Saiyaara, directed by Mohit Suri, is now set to make its way to OTT. The film, which stars Bollywood’s new favourite on-screen pair, Ahaan Panday and Aneet Padda, will stream on Netflix starting September 12. TRIBUNE Chosen one Life Selena Gomez appeared on The Tonight Show alongside her Only Murders in the Building costars Martin Short and Steve Martin. She said Martin will be the ring bearer at her wedding. LUDHIANA | FRIDAY | 12 SEPTEMBER 2025 Vishal, Janhvi REUTERS The actors attend the screening of their film Homebound at Toronto Film Festival dazzle Toronto Actor Vishal Jethwa is currently at Toronto International Film Festival (TIFF) for the screening of his film, Homebound. Directed by Neeraj Ghaywan, Homebound also stars Janhvi Kapoor and Ishaan Khatter. Excited to be at TIFF Vishal in a press note , said, “It feels amazing to be in the spotlight for Homebound. Cannes gave us an overwhelming response and I feel truly grateful for the love and appreciation we received there. To now be heading to Toronto is a dream. I’m enjoying every bit of this global attention.” “I really hope the audience at TIFF embraces the film with the same warmth. This journey has been both humbling and inspiring, and I can’t wait for more people to experience the world of Homebound,” he added. Earlier this year, the film was screened at Cannes as well. PRIYANKA CHOPRA JONAS AND NICK JONAS NYFW begins Ralph Lauren used a bold palette of red, black and white for a line featuring monochrome two-piece sets, floor-length dresses and slinky accessories as he presented his spring 2026 collection on the eve of the start of New York Fashion Week. Priyanka Chopra Jonas and Nick Jonas were among the front-row guests at the show on Wednesday evening, which took place outside the official fashion week calendar. Held in a studio inside the company’s New York headquarters, decor included black wicker chandeliers, white walls and sprawling white couches to set off the collection, which the label said reflected a woman’s “strength and sensuality.” Taking place this year amid a global luxury goods slowdown, New York Fashion Week will run from September 11 to September 16, with more than 60 designers on the official calendar. — Agencies SANJANA TO ATTEND Sanjana Sanghi is attending the show as the only Indian celebrity this season, a momentous occasion that underscores her rising status as a fashion icon. The actress is expected to be dressed in a piece from Michael Kors’ latest collection, a collaboration that is generating significant buzz in fashion circles. Janhavi dons Abu Jani & Sandeep Khosla creation For her TIFF outing, Janhvi Kapoor wore a resham saree by designer duo Abu Jani-Sandeep Khosla. It was paired with an antique jamavar shawl from the stylist’s own collection. A vintage men’s jamavar jacket from the 1980s, upcycled and embroidered by the designer duo, completed the look. Together, these pieces highlighted the enduring legacy of Kashmiri textile traditions. She wore silver earrings inspired by the Kashmiri dejhur that paid homage to heritage to this bridal jewellery. Her look was styled by Rhea Kapoor. — Agncies From the Ottoman Empire to Chandigarh’s Diablo — we trace the journey of Turkish Adana kebab This kebab meats our expectation Parbina Rashid A signage with ‘Dewan’ written over it set me on a trail in the German city of Weimar, which was not part of my itinerary. Morale was considerably low after visiting Buchenwald, the second largest concentration camp after Auschwitz. But then, one had to do what one had to. Eat. And the picture of kebabs and a rice bowl in the ‘bread heartland’ was tempting enough to walk the extra mile ( miles actually). Indian? Bangladeshi? Pakistani? Though I had no reservation about the ethnicity of the restaurant, it did throw me off when I found myself parked on a low-lying cot in a Turkish set-up. Yes, Dewan turned out to be a Turkish restaurant. The ambience was somewhat familiar but the rice dish was not. Some sort of chicken pulao, it was full of vegetables like zucchini and tomatoes. This was my first introduction to Turkish food, and the extra mile I took to devour it was certainly not worth it! I got lucky the second time. On Arab Street in Singapore. It was a small cosy joint and I ordered a kunafa and coffee. The sweet, crunchy, creamy kunafa was heavenly. It restored my faith in Turkish cuisine. The third brush with Turkish food happened closer at home, at Diablo to be precise, a restaurant which is walking distance from The Tribune. This time I relied on Chef Suraj Negi’s recommendations and among the many dishes he recommended, it was Adana Mutton Kebab, which excited the foodie in me. The jumbo seekh placed on a bed of yellow rice and served with a bowl of cucumber onion juliennes, coated in a dip made of hung curd and olive oil, was a challenge I would love to take head-on. The challenge was to finish it! Which I lost. SILVER SPOON But what I gained was an insight into a dish which traces its origins to the Cukurova region of Türkiye, particularly the city of Adana. Originally made with handminced lamb and tail fat, it gained fame with the Ottoman Sultan Selim I, before its modern form emerged in the late 1800s. The authentic recipe contained finely-minced sweet red peppers called Kapia and a bit of dried Aleppo chili pepper for some smoky heat, along c m y b with some garlic chops. Chef Negi has improvised on the spice part to have his signature all over the almost footlong kebab. His version is sophisticated, exudes a global appeal. He uses fresh red jalapenos, garlic chop, oregano, zatar powder, black pepper powder, dukka powder and red bell pepper to marinate the coarsely minced meat, which is done manually. In fact, everything is handmade here. The dukka powder, which is made of hazelnuts, almonds, pistachios, sesame seeds, fennel seeds, sweet paprika, cumin seed, coriander seed and kosher salt, is prepared by the chef. So is the zatar powder, which is made of dried oregano, thyme, marjoram, surmac and sesame seed. Chef Negi does not use tail fat, he uses kidney fat. The result, he says, is almost similar. It makes the meat tender. All the ingredients are mixed together and kept overnight before it pasted on a big flat skewer and grilled in a tandoor for about 15 minutes. And the outcome is a sizzling sensation on the plate. It’s as rustic and flavourful as the seekh kebabs I have tasted on the street of Delhi’s Jama Masjid area, yet sophisticated enough to fit into Diablo’s upscale image. Maybe that’s what fusion does to a dish. If done mindfully, like Chef Negi has done — adding just the right touch of improvisation without messing with the core! Aryan sings for The Ba***ds of Bollywood A STILL FROM TENU KI PATA The third song, titled Tenu Ki Pata, has been released from Aryan Khan directorial The Ba***ds of Bollywood. With the vocals of Diljit Dosanjh and Ujwal Gupta, the song also marks the singing debut of Aryan Khan, who lent his voice for selective parts. Picturised mainly on the character of Manoj Pahwa inside Aryan’s ARYAN KHAN stylised world, the high-octane track seamlessly blends bold beats, infectious rhythms, and an attitude that offers a glimpse into the chaos, ambition, and edge that define the narrative. Singer Badshah also makes an appearance in the music video, clashing with Pahwa. “It’s the kind of song that brings adrenaline and attitude in equal measure,” the makers said. The song has been composed, arranged, and produced by Ujwal Gupta, with lyrics by Kumaar. While the makers have already released two songs, including Badli Si Hawa Hai and Tu Pehli Tu Aakhri, the third single shows a shift in the vibe by blending Dosanjh’s Punjabi essence with modern production. The song arrives days after the official trailer Written and directed by Aryan Khan, The Ba***ds of Bollywood will be released on September 18 on Netflix. —ANI