27032026-LSTC-01.qxd 3/27/2026 12:37 AM Page 1 c m y b TOASTER TO RELEASE IN APRIL Toaster, which stars actors RajKummar Rao and Sanya, is set to premiere on Netflix on April 15. Directed by Vivek Das Chaudhary, the film also stars Abhishek Banerjee, Archana Puran Singh, Farah Khan, Upendra Limaye, Vinod Rawat, Jitendra Joshi and Seema Pahwa in key roles. TRIBUNE She’s timeless Life Rani Mukerji bagged the Timeless Icon award at The Hollywood Reporter India's #WomenInEntertainment event in Mumbai recently. The event was a star-studded affair with Btown’s whos who in attendance. CHANDIGARH | FRIDAY | 27 MARCH 2026 On World Theatre Day, we celebrate Bollywood celebs who honed their craft on stage before the spotlight E VERY year on World Theatre Day, the world celebrates the timeless magic of theatre — a space where stories are born in their purest form and actors truly learn the essence of performance. Before the glamour of films and digital platforms, many Bollywood actors found their footing on stage, embracing the discipline, vulnerability, and rigor that theatre demands. As we celebrate World Theatre Day today, these journeys serve as a reminder that behind every powerful screen performance From stage to screen lies years of dedication, often rooted in the intimacy of the stage. From backstage struggles to standing ovations, these actors prove that theatre is not just a stepping stone — it’s a lifelong foundation. Here’s a look at some actors who trained professionally in theatre and carried that foundation into their screen careers: Pankaj Tripathi: One of the finest actors of his generation, Pankaj Tripathi began his theatre journey in 1996 in Patna, balancing rehearsals with night shifts at a hotel kitchen. His passion led him to the prestigious National School of Drama, after which he moved to Mumbai in 2004. Years of perseverance and over 40 small roles later, he found his breakthrough with Gangs of Wasseypur. Ali Fazal: Before becoming a global face, Ali Fazal’s acting journey began on stage during his school days at The Doon School. A basketball injury led him to explore acting, where he performed roles like Trinculo in The Tempest. He later refined his craft in Mumbai and through theatre platforms like Thespo, building a strong foundation before transitioning to films and series. Recommended, go for fermented ParbinaRashid Poita bhat, a lazy person’s breakfast in Assam, suddenly became a source of pride when MasterChef Australia contestant Kishwar Chowdhury chose this fermented rice dish in the Season 13 finale back in 2021. So what if Kishwar was a Bangladeshi-Australian! We Easterners, which include the Assamese, Bengalis, Odias and even Bangladeshis, do share this culinary heritage. And, if this tradition of eating fermented rice early in the morning is not enough to bind us together, the jeers and scowls we face whenever we cook our regional dishes outside home states, do the trick. So, Kishwar’s victory felt personal; it provided me the tool to fight against derogatory comments on our food habits. The euphoria, however, didn’t last long. Though poita bhat subsequently got the status of a super food, its glory remained only on paper. It never entered any nutritionist’s diet chart or a restaurant’s menu. After all, who would take the risk of serving a dish of leftover cooked rice which is soaked in water and left overnight in room temperature and then served with a dollop SILVER SPOON of mashed potato (minus the cream), or simply a green chilli, raw onions and a splash of mustard oil? Not if one lives in North India where any dish without the prefix ‘Shahi’ is not worth trying. So, it was a pleasant surprise when Puja Aggarwal, co-founder of Cafe Wellbeing, which is a sister concern of the already established outlet Back to Source, told me that she actually prepared poita bhat last summer quite a few times. That’s news! She liked to call it kanji rice and I was okay with it. Puja’s interest in all things fermented was genuine. Her fascination with fermented food started a couple of years back. Now Puja not just serves kombucha, tepache, kanji water kefir and sauerkraut as part of her health food offerings at the cafe, but also conducts workshops to make people aware of the benefits of fermented foods. “Welcome to the world of fermentation,” she said with pride as she took me to the basement of the café, which houses jars of sauerkraut and tepache. “Fermentation is a natural process where microorganisms (bacteria and yeast) convert the sugar in food to acids, gases or compounds – preserving the food and creating unique textures and tastes,” she said with the air of a professor as she explained different types of fermentation – wild, cultured, aerobic and anaerobic. It would have been a boring chemistry class had it not been for her enthusiasm. Though the benefits of fermented food are well researched and documented, which range from improved digestion to gut health to detoxification of the liver to immunity, how much business sense does it make to add these food items in a place like Chandigarh? “It makes all the more sense because we eat such oily and spicy food that a glass of tepache or a bowl of sauerkraut salad can be a great neutraliser and bring in the health angle. And the best part is one can easily make it at home,” she said. To prove her statement, she was willing enough to demonstrate two of her star ferments. First came a tropical variation of sauerkraut which requires sliced green cabbage, pineapples, sea salt, grated ginger, spoon turmeric and chilli flakes. She was precise with the salt. It has to be roughly 2 per cent of the weight of the veggies, she told me. “You are trying to control the microbes as the process of fermentation is temperaturedependent. Mix the ingredients, put it in a big jar, cover it with waste cabbage leaves and press it with stones. The idea is to cut off the oxygen supply. You need to keep it in a cold place on your kitchen shelf for 5-6 days. Another important step is to label the jar,” she said. Sauerkraut can be used in salads or as pizza topping or simply in a sandwich. It’s versatile. So is her tepache which she makes using pineapple peels, brown sugar and a variety of spices. It’s refreshing and super easy to make. Like poita bhat. But with an advantage — it’s certainly fancier than poita bhat. I don’t foresee any potential pooh-poohs if I am to add it to a party menu. I parted ways with Puja with the resolve to visit my neighbourhood fruitwala for pineapple peels. WATCH THE STORY UNFOLD—SCAN THE QR CODE Puja Aggarwal Why fermented foods are making a comeback in Chandigarh kitchens PHOTO: PARDEEP TEWARI c m y b Nimrit Kaur Ahluwalia: Nimrit Kaur Ahluwalia’s artistic journey began with theatre, where she trained for over 15 years, including at the Atelier School of Dramatic Arts. She later gained recognition after winning Femina Miss Manipur and starring in a popular TV soap Choti Sarrdaarni. Shweta Tripathi: After studying fashion communication at National Institute of Fashion Technology, Shweta Tripathi found her calling in theatre. She joined a troupe in Mumbai and even founded her own company, All My Tea Productions. Before her breakthrough in Masaan, she worked behind the scenes and in television, steadily building her craft. Lisa Mishra: Known for her musical talents, Lisa Mishra also has roots in theatre. With experience in musical theatre, she recently returned to the stage after 15 years, post her screen debut with Call Me Bae. Her journey reflects a seamless blend of music, performance, and storytelling. Akshay Oberoi: Akshay Oberoi’s acting Richa Chadha: Richa Chadha built her acting roots in professional theatre after starting out as a model. She trained under renowned the- (L-R): LISA MISHRA, SHWETA TRIPATHI, RICHA CHADHA, NIMRIT KAUR AHLUWALIA, AKSHAY OBEROI, PANKAJ TRIPATHI & GULSHAN DEVAIAH Tepache,saurkraut anyone? The choice for fermented food in Chandigarh just got wider atre director Barry John and performed in multiple plays across India. This rich stage experience laid the groundwork for her film debut in Oye Lucky! Lucky Oye!. journey began at Mumbai’s iconic Prithvi Theatre. Under the mentorship of theatre veteran Makrand Deshpande, he started backstage before performing in plays like Miss Beautiful. He further studied Theatre Arts at Johns Hopkins University and trained internationally, adding depth to his craft. Gulshan Devaiah: Before entering films, Gulshan Devaiah was an active part of Bengaluru’s English theatre circuit, working with groups like Forum Three. After a decade in the fashion industry, he transitioned to films and gained recognition with Shaitan.