&w=3840&q=100)
Why Pakistani actors Fawad Khan, Diljit Dosanjh's 'Sardaar Ji 3' co-star Hania Aamir's Instagram accounts were briefly unblocked in India and then blocked again?
Pakistani actors like Saba Qamar, Ahad Raza Mir, Yumna Zaidi, and Danish Taimoor's Instagram accounts were briefly unblocked in India and then blocked again. There are other names like in the list as well. These accounts were restored due to 'technical reasons', according to the sources.
However, Fawad Khan, Hania Aamir, and Mahira Khan's accounts remained inaccessible from yesterday. The message that appears is- 'Account not available in India. This is because we complied with a legal request to restrict this content.'
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The ban on Pakistani content in India
'OTT platforms, media streaming platforms and intermediaries operating in India are advised to discontinue the web-series, films, songs, podcasts and other streaming media content, whether made available on a subscription-based model or otherwise, having its origins in Pakistan with immediate effect,' a statement by the government said that was released publicly.
All Indian Cine Workers Association (AICWA)'s demand on banning Pakistani artists
Urgent Appeal to Honourable Prime Minister Shri Narendra Modi Ji Regarding the Reappearance of Pakistani Artists' Social Media & Channels in India – AICWA Demands Immediate and Permanent Ban All Indian Cine Workers Association (AICWA) makes a direct and urgent appeal to the Honourable Prime Minister of India, Shri Narendra Modi ji, to immediately impose a complete ban on the social media presence and media channels of all Pakistani nationals, artists, influencers, and entertainment entities in India.
PRESS RELEASE
Date: 2nd July 2025
From: All Indian Cine Workers Association (AICWA)
Subject: Urgent Appeal to Honourable Prime Minister Shri Narendra Modi Ji Regarding the Reappearance of Pakistani Artists' Social Media & Channels in India – AICWA Demands Immediate and… pic.twitter.com/YQf0d6wZRz — All Indian Cine Workers Association (@AICWAOfficial) July 2, 2025
It is deeply concerning and absolutely unacceptable that social media accounts of Pakistani artists like Mawra Hocane, Yumna Zaidi, and several Pakistan-based channels are once again visible in India. This is not merely a digital appearance — it is a direct insult to the sacrifice of our martyred soldiers and an emotional assault on every Indian who lost a loved one in terror attacks perpetrated by Pakistan.
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Economic Times
16 minutes ago
- Economic Times
Semma to Chatti and Bungalow: Desi restaurants in Big Apple do a Dhamaka
Indian restaurants in New York are going unapologetically hyperlocal New York: At 7:30 on a sweltering summer evening in New York City, the Garment District is winding down. The frantic activity of the Big Apple's fashion hub gives way to a quieter time of day. But the air still hums with the excitement of secrets to be revealed. Times Square is to the north with its bright lights and heaving crowds, while the Empire State Building is unmissable, awash with colour from the lights. The mannequins in the shop windows, draped in sequined fabric, seem glimmeringly sentient. Tucked away on West 37th Street, a storefront announces Chatti in a flamboyant italic script and, in smaller but no less confident font, By Regi is the celebrated Indian chef's toddy shop-inspired, Kerala-style kitchen. And it's part of a wave. New York is in the throes of a spice-sprinkled gourmet glasnost that is unapologetically city's Indian food scene used to be split, only half-jokingly, into butter chicken for the masses, molecular gastronomy for the those extremes lay an arid vacuum. The ground has shifted with a bunch of intrepid, creative chefs serving Indian food that's uncompromisingly hyperlocal and high concept to NYC. Diners can't get enough of it. And the food critics, powerful enough to make or break restaurants in this part of the world, are the first time in its nearly century long history, the New York Times anointed an Indian restaurant—Semma—as No. 1 in its Top 100 Restaurants in NYC list. The South Indian fine-dining destination, helmed by chef Vijay Kumar (formerly of California's Michelin-starred Rasa) and backed by restaurateurs Roni Mazumdar and Chintan Pandya of Unapologetic Foods, has emerged as an unmistakable disruptor in fine dining. Alongside Semma, several other Indian restaurants made it to the Times' Top 100, including Dhamaka, known for its fiery, rustic menu from the Indian hinterlands; Masalawala & Sons, a nostalgic tribute to Bengali home cooking; Bungalow, a newer entrant from celebrity chef Vikas Khanna blending artful plating with deep-rooted Punjabi flavours; and Dera, a Jackson Heights staple offering a rich blend of Indian, Pakistani, and Bangladeshi Foods is at the heart of this spice-splashed revolution. Pandya has also won the much sought-after James Beard prize for chefs. Most importantly, their growing empire—Semma, Dhamaka, Adda, Masalawala & Sons and Rowdy Rooster—doesn't pander to Western palates. Dhamaka and Semma are booked months in advance. Diners are lucky if they can snag a reservation on Resy.'The Indian food scene right now is as exciting as it's ever been in New York City,' says veteran food writer Andrea Strong. 'And that's in large part because of Chintan and Roni and Vijay.'Bungalow is Vikas Khanna's most personal offering to date.'This is my last restaurant,' he says, a culinary venture that caps off a 41-year career. 'New York is not an easy restaurant space, of course; it's the greatest, and it's also the toughest.'With Bungalow, he's reclaiming memory, an ode to what his late sister told him after admonishing him for 'chasing lists.''I have so many failed businesses where I could not break the code,' he says, but Bungalow is his homecoming. New York has had great South Asian food for quite some time, says Ryan Sutton, a food critic who has spent over two decades writing about food for Eater and now publishes The Lo Times. 'I remember going to a wedding at the original Junoon about a decade ago—probably the best wedding food I've ever had.' There was also Hemant Mathur's now-closed Tulsi, which had a Michelin star, like Junoon. 'And of course Indian Accent rolled into town a while back, and that venue (like the late Floyd Cardoz's shuttered Tabla) proved that New Yorkers were willing to pay a serious premium for really good South Asian fare,' remembers Sutton. But admittedly, what's going on is more exciting than just trendy amuse bouche. Inside Chatti, the room is filling up fast. Within the hour, it's packed—tables claimed, voices rising in a familiar rhythm. For a moment, it doesn't feel like New York anymore.'For so long, people only knew one kind of Indian food,' says Mathew. 'People become like a community… good food in smaller portions. Now, they're discovering the flavours of Kerala. They're discovering our stories.'Stories that—until a few years back—weren't an option in the fine dining circuit of New York's food scene. These ideas were mostly pushed to the confines of the immigrant-reliant borough of Queens.'What's happening is not a trend,' says Pandya, who fired up the kitchen at Dhamaka, listed as a Michelin Bib Gourmand restaurant. 'I think it took a lot of crazy steps, almost, that didn't make logical or business sense for us to arrive at this point, and those were the breakthroughs that we needed.'What is happening differently with Indian food, and specifically in their restaurants, is that they are serving the real thing. 'Food we've been cooking for a long time—at our households, at our events—but it was never represented,' says March 2017, common friends had introduced Mazumdar and Pandya to each other. Pandya says Mazumdar was 'a crazy entrepreneur' who wanted someone to partner with.'We knew one thing—our cuisine needed a radical shift,' Mazumdar says. 'Chintan had spent his whole career in fine dining. I came in with a disruptive mindset. That's where we connected. We didn't have a white paper or a protocol.'It was uncharted territory. Indian food had never really worked in this city. 'So we asked, what do we do about it?'Whether that meant serving gurda kapoora (goat kidney and testicles) or refusing to do takeout at the pandemic-born Dhamaka.'The very first time when you open the lid of a freshly cooked dish and that steam comes out—that's a dhamaka,' Pandya says. 'I cannot recreate that in a plastic container.'Currently, Semma is what every Indian wants to talk about. Kumar has taken the city by storm, given that it's unprecedented for a Tamil food-centric restaurant to get a Michelin Kumar wasn't hired to build Semma. He had written to Mazumdar when Rahi launched, saying he would love to join them he finally joined the kitchen at Rahi, his dishes stood out. At that point, Mazumdar said if they end up serving this, they would end up confusing Rahi's core consumers. So Semma was born. Rahi has since closed.'Semma showcases Tamil Nadu. Masalawala brings Kolkata. Dhamaka brought offal. This isn't about fusion or elevation. It's about recognition,' says says: 'The food is spicy, it's loud, it's rowdy, and it's fun. There's an energy to it that's similar to what you'd find in Bombay or Calcutta.'Unapologetic Foods is planning to open an Adda in Philadelphia and a fast-casual Kababwala in NYC by the end of this at Chatti, Mathew is busy attending to guests at every table—explaining toddy shop culture. Khanna says there are nights he sees scores waiting outside. 'They're just coming as a part of a pilgrimage. Agar restaurant ye create kar sakta hai, it means there's so much more.'For the first time, Indian food in New York isn't whispering. It's making noise—and it's not asking for permission. It's unapologetically Indian.
Time of India
19 minutes ago
- Time of India
Semma to Chatti and Bungalow: Desi restaurants in Big Apple do a Dhamaka
New York: At 7:30 on a sweltering summer evening in New York City, the Garment District is winding down. The frantic activity of the Big Apple's fashion hub gives way to a quieter time of day. But the air still hums with the excitement of secrets to be revealed. Times Square is to the north with its bright lights and heaving crowds, while the Empire State Building is unmissable, awash with colour from the lights. The mannequins in the shop windows, draped in sequined fabric, seem glimmeringly sentient. Tucked away on West 37th Street, a storefront announces Chatti in a flamboyant italic script and, in smaller but no less confident font, By Regi Mathew. This is the celebrated Indian chef's toddy shop-inspired, Kerala-style kitchen. And it's part of a wave. New York is in the throes of a spice-sprinkled gourmet glasnost that is unapologetically Indian. The city's Indian food scene used to be split, only half-jokingly, into butter chicken for the masses, molecular gastronomy for the critics. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like An engineer reveals: 1 simple trick to get all TV channels Techno Mag Learn More Undo Between those extremes lay an arid vacuum. The ground has shifted with a bunch of intrepid, creative chefs serving Indian food that's uncompromisingly hyperlocal and high concept to NYC. Diners can't get enough of it. And the food critics, powerful enough to make or break restaurants in this part of the world, are raving. For the first time in its nearly century long history, the New York Times anointed an Indian restaurant—Semma—as No. 1 in its Top 100 Restaurants in NYC list. Live Events The South Indian fine-dining destination, helmed by chef Vijay Kumar (formerly of California's Michelin-starred Rasa) and backed by restaurateurs Roni Mazumdar and Chintan Pandya of Unapologetic Foods, has emerged as an unmistakable disruptor in fine dining. Alongside Semma , several other Indian restaurants made it to the Times' Top 100, including Dhamaka, known for its fiery, rustic menu from the Indian hinterlands; Masalawala & Sons, a nostalgic tribute to Bengali home cooking; Bungalow, a newer entrant from celebrity chef Vikas Khanna blending artful plating with deep-rooted Punjabi flavours; and Dera, a Jackson Heights staple offering a rich blend of Indian, Pakistani, and Bangladeshi dishes. Not Pandering to Western Palates Unapologetic Foods is at the heart of this spice-splashed revolution. Pandya has also won the much sought-after James Beard prize for chefs. Most importantly, their growing empire—Semma, Dhamaka, Adda, Masalawala & Sons and Rowdy Rooster—doesn't pander to Western palates. Dhamaka and Semma are booked months in advance. Diners are lucky if they can snag a reservation on Resy. 'The Indian food scene right now is as exciting as it's ever been in New York City,' says veteran food writer Andrea Strong. 'And that's in large part because of Chintan and Roni and Vijay.' Bungalow is Vikas Khanna's most personal offering to date. 'This is my last restaurant,' he says, a culinary venture that caps off a 41-year career. 'New York is not an easy restaurant space, of course; it's the greatest, and it's also the toughest.' With Bungalow, he's reclaiming memory, an ode to what his late sister told him after admonishing him for 'chasing lists.' 'I have so many failed businesses where I could not break the code,' he says, but Bungalow is his homecoming. New York has had great South Asian food for quite some time, says Ryan Sutton, a food critic who has spent over two decades writing about food for Eater and now publishes The Lo Times. 'I remember going to a wedding at the original Junoon about a decade ago—probably the best wedding food I've ever had.' There was also Hemant Mathur's now-closed Tulsi, which had a Michelin star, like Junoon. 'And of course Indian Accent rolled into town a while back, and that venue (like the late Floyd Cardoz's shuttered Tabla) proved that New Yorkers were willing to pay a serious premium for really good South Asian fare,' remembers Sutton. But admittedly, what's going on is more exciting than just trendy amuse bouche. Inside Chatti, the room is filling up fast. Within the hour, it's packed—tables claimed, voices rising in a familiar rhythm. For a moment, it doesn't feel like New York anymore. 'For so long, people only knew one kind of Indian food,' says Mathew. 'People become like a community… good food in smaller portions. Now, they're discovering the flavours of Kerala. They're discovering our stories.' Stories that—until a few years back—weren't an option in the fine dining circuit of New York's food scene. These ideas were mostly pushed to the confines of the immigrant-reliant borough of Queens. Unapologetically Indian 'What's happening is not a trend,' says Pandya, who fired up the kitchen at Dhamaka, listed as a Michelin Bib Gourmand restaurant. 'I think it took a lot of crazy steps, almost, that didn't make logical or business sense for us to arrive at this point, and those were the breakthroughs that we needed.' What is happening differently with Indian food, and specifically in their restaurants, is that they are serving the real thing. 'Food we've been cooking for a long time—at our households, at our events—but it was never represented,' says Mazumdar. In March 2017, common friends had introduced Mazumdar and Pandya to each other. Pandya says Mazumdar was 'a crazy entrepreneur' who wanted someone to partner with. 'We knew one thing—our cuisine needed a radical shift,' Mazumdar says. 'Chintan had spent his whole career in fine dining. I came in with a disruptive mindset. That's where we connected. We didn't have a white paper or a protocol.' It was uncharted territory. Indian food had never really worked in this city. 'So we asked, what do we do about it?' Whether that meant serving gurda kapoora (goat kidney and testicles) or refusing to do takeout at the pandemic-born Dhamaka. 'The very first time when you open the lid of a freshly cooked dish and that steam comes out—that's a dhamaka,' Pandya says. 'I cannot recreate that in a plastic container.' Semma Sensation Currently, Semma is what every Indian wants to talk about. Kumar has taken the city by storm, given that it's unprecedented for a Tamil food-centric restaurant to get a Michelin star. Originally, Kumar wasn't hired to build Semma. He had written to Mazumdar when Rahi launched, saying he would love to join them someday. When he finally joined the kitchen at Rahi, his dishes stood out. At that point, Mazumdar said if they end up serving this, they would end up confusing Rahi's core consumers. So Semma was born. Rahi has since closed. 'Semma showcases Tamil Nadu. Masalawala brings Kolkata. Dhamaka brought offal. This isn't about fusion or elevation. It's about recognition,' says Sutton. Strong says: 'The food is spicy, it's loud, it's rowdy, and it's fun. There's an energy to it that's similar to what you'd find in Bombay or Calcutta.' Unapologetic Foods is planning to open an Adda in Philadelphia and a fast-casual Kababwala in NYC by the end of this year. Back at Chatti, Mathew is busy attending to guests at every table—explaining toddy shop culture. Khanna says there are nights he sees scores waiting outside. 'They're just coming as a part of a pilgrimage. Agar restaurant ye create kar sakta hai, it means there's so much more.' For the first time, Indian food in New York isn't whispering. It's making noise—and it's not asking for permission. It's unapologetically Indian.
Indian Express
22 minutes ago
- Indian Express
Katy Perry and Orlando Bloom confirm breakup in joint statement, say daughter Daisy remains top Priority
It's over. Katy Perry and Orlando Bloom, after days of speculation and tension surrounding their relationship, released a joint statement confirming that the two have decided to go their separate ways. The reps of the former couple, who were in an almost decade-long relationship, acknowledged the interest surrounding the personal affair of the stars and said that both Katy and Orlando, for the past few weeks, have been extremely focused on co-parenting. This came just days after the singer was seen breaking down on stage in tears, while Orlando attended Jeff Bezos and Lauren Sánchez's Italy wedding alone. The reps further shared how the ex-couple will continue with their lives moving forward. Also read: Inside Katy Perry and Orlando Bloom's romantic getaway to Australia 'Due to the abundance of recent interest and conversation surrounding Orlando Bloom and Katy Perry's relationship, representatives have confirmed that Orlando and Katy have been shifting their relationship over the past many months to focus on co-parenting,' the statement shared to PEOPLE read. 'They will continue to be seen together as a family, as their shared priority is — and always will be — raising their daughter [Daisy Dove, 4½] with love, stability, and mutual respect.' Also read: Katy Perry halts concert to call out fan for messaging Orlando Bloom; threatens to remove him: 'He don't want you' Earlier, Orlando posted a string of heartbreaking stories on his Instagram with terms like loneliness. Posting a quote from Swiss psychotherapist Carl Jung, he wrote, 'Loneliness does not come from having no people about one, but from being unable to communicate the things that seem important to oneself.' Another quote read, 'Even a happy life cannot be without a measure of darkness, and the word happy would lose its meaning if it were not balanced by sadness.' The couple, who got engaged six years ago, had been hitting headlines for quite some time. 'Katy and Orlando have been suffering through the same problems that have plagued them for years,' a source told PEOPLE earlier. '[They had] too much going on in their lives, which makes it hard to find time for each other and iron out disagreements. When they don't communicate properly, their relationship dips to a low level.' Meanwhile, a different source told US Weekly that Katy is upset over the breakup, but at the same time, she's also relieved that she doesn't have to go through another divorce, citing it as the worst time in her life. Katy and Orlando, who started dating after the 2016 Golden Globes party, had been in an on-and-off relationship. Amid their breakup, the singer made it to the stage in Adelaide, Australia, and was seen visibly in tears as she thanked the crowd for their participation.
