Varsha Bharath's ‘Bad Girl', co-produced by Vetrimaaran, set for theatrical release
Written and directed by debutante Varsha Bharath, and produced by acclaimed filmmaker Vetri Maaran, the film is presented by Anurag Kashyap under the banner of Grass Root Film Company. Bad Girl has garnered widespread critical acclaim and accolades on the international film festival circuit: The movie will hit the screens on September 05, 2025.
It won the NETPAC Award for Best Asian Film at the International Film Festival Rotterdam (IFFR). The movie also clinched Young Jury Award for Best Feature Film at the 40th Cinema Jove - Valencia International Film Festival (Spain). A Jury Mention for Music for Amit Trivedi at Cinema Jove and a Student Choice Award at the Indian Film Festival of Toulouse (France) are the other accolades won by the movie.
Additionally, the film has been officially selected and screened at prestigious festivals, including the Shanghai International Film Festival, Indian Film Festival of Los Angeles, and more.
ALSO READ: Tamil film 'Bad Girl' wins NETPAC Award at International Film Festival of Rotterdam
Touted to be a powerful narrative rooted in identity, freedom, and resistance, Bad Girl features an ensemble cast including Anjali Sivaraman, Shanthi Priya, Hridhu Haroon, TeeJay Arunasalam, Sashank Bommireddipalli, and Saranya Ravichandran.
Preetha Jayaraman (ISC), Jagadeesh Ravi, and Prince Anderson are the cinematographers. Radha Sridhar is the editor, and Amit Trivedi is the music composer. V Shanmugaraja has handled the production design.
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India Today
an hour ago
- India Today
Is Eurasian cuisine finally ready for its spotlight?
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Why Eurasian cuisine is finally ready for its spotlight MORE THAN JUST FUSION: WHAT MAKES EUROASIAN FOOD UNIQUESo what sets Eurasian cuisine apart from modern fusion food that merely mixes flavours for novelty?'Depth,' Pandey says simply. 'Other fusion cuisines are often about creating something new. Eurasian cuisine is about preserving something old. It respects both sides of the fusion, it's not just gimmick, it's history.'According to Chef Pandey, the secret lies in its bold and balanced flavour profiles.'You'll find fermented shrimp paste or belachan in many Eurasian recipes,' he says. 'It's that funky, umami-rich backbone. Then there's tamarind, lime juice or vinegar to cut through the richness, and coconut milk that brings creaminess without relying on dairy.'advertisementAromatics are also key, lemongrass, ginger, garlic, onions, ingredients that tie Asian and European dishes together seamlessly. 'It's common to find European techniques like braising or roasting being used on meats marinated in soy, chillies, cloves and cinnamon,' Chef Pandey explains. 'That's what makes Eurasian food unique, it's a real bridge between cooking philosophies.' Why Eurasian cuisine is finally ready for its spotlight WHY ISN'T IT MORE POPULAR?Despite being centuries old, Eurasian cuisine has yet to break into the mainstream global food scene the way Japanese, Korean or even Thai food have. Chef Pandey is frank about why.'There's no unified identity,' he says. 'It's not a single cuisine, it's a collection of microcultures. People don't immediately know what 'Eurasian' food means unless they've lived in places like Goa, Macau or Malaysia.'He adds that smaller Eurasian communities have preserved this heritage mostly within homes, through oral recipes passed down from grandmothers to grandchildren. 'There's little documentation. 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Hindustan Times
a day ago
- Hindustan Times
Divya Deshmukh, 19, crowned FIDE Women's World Cup winner
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Time of India
2 days ago
- Time of India
Vindu Dara Singh on tensions between India and Pakistan: "Neighbouring state needs to realise..."
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