
Countdown to Bigg Boss 19 premiere: Former international contestants and what they are doing now
Here's looking at what Bigg Boss Hindi's former international participants are up to now...
Sunny Leone
Sunny Leone was introduced to Bollywood after her Bigg Boss 5 stint. Her introduction happened at a time when India was not ready to accept an adult film star as one of their own. Sunny got her grand Bollywood debut with Jism 2 around the same time and continued her Bollywood journey. Today, although she has slowed down on the movie front, Sunny (originally Karenjit Kaur) raises a desi family with her husband Daniel Weber (also her manager and former adult film star).
Nora Fatehi
Canada-born Nora Fatehi got mired in a controversy with Prince Narula in Bigg Boss 9. Over the next few years, she became known for her killer dance moves and is one of the go-to names for special songs in Hindi movies. Her last Hindi project appearance was in Ishaan Khatter-Bhumi Pednekar's The Royals.
Pamela Anderson
Hollywood star Pamela Anderson was a part of Bigg Boss 4 for three days. She remains the highest paid contestant in the history of Bigg Boss Hindi. Pamela's most recent appearance was in 2025's The Naked Gun with Liam Neeson.
Elli AvRam
Introduced in Bigg Boss 7, Swedish-Greek actress Elli AvRam has appeared in various Bollywood films since then. She recently made headlines for her music video with YouTuber Ashish Chanchlani.
Natasa Stankovic
Serbia-based Bigg Boss 8 contestant Natasa Stankovic made headlines for her marriage to and subsequent divorce from cricketer Hardik Pandya. She is now raising their son Agastya.
Abdu Rozik
Abdu Rozik, a popular singer from Tajikistan, won Salman Khan over in Bigg Boss 16. He has been working in both his country as well as India simultaneously at this point. His last memorable outing was in Laughter Chefs.
Aoora
South Korean singer Aoora, now settled in Mumbai, was a part of Bigg Boss 17. He won over netizens through his kind gestures on the reality show. Park Min-jun (Aoora's original name) currently hosts music concerts across India and is a social media influencer.
Bigg Boss 19 will be available for streaming on JioHotstar via OTTplay Premium. The grand premiere takes place on Sunday, August 24 at 10.30 pm.
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Time of India
an hour ago
- Time of India
'Time Out New York listed our Birbal ki khichdi as one of the best dishes of the year...'
Michelin-starred chef and Culinary Director of True Palate Hospitality, Suvir Saran's journey with Indian food is full of moments that go beyond just cooking. When Devi became the first Indian restaurant in North America to get a Michelin star, it wasn't just about the award-it was about making food that connects people to their memories and their roots. Tired of too many ads? go ad free now Instead of copying typical restaurant styles, Suvir looks to the kitchens of home and forgotten recipes to create dishes that feel authentic and full of heart. In this interview, he shares stories from his path, how working with different people influences his cooking, and what keeps him excited about the future of Indian cuisine. Q: Looking back at Devi receiving a Michelin star-a first for Indian cuisine in North America-what moments from that journey still shape the way you approach new restaurant collaborations and concepts today? There was a moment at Devi I'll never forget. A South Indian family was celebrating an 80th birthday. The grandmother tried our shrimp rasam and started to weep. She said, 'You reminded me of my mother and grandmother in Tamil Nadu.' She was ready to touch my feet. I said, 'Ma'am, I'm so young.' She said, 'Yes, but your food knows old love.' That's when I understood what we were doing at Devi: not just cooking Indian food, but restoring memory. People still write to me about our tandoori lamb chops, bhel puri, mango cheesecake, and that tomato chutney—Sheila Lukins, editor of Parade Magazine and co-author of The Silver Palate Cookbook, once called it 'better than ketchup.' Time Out New York listed our Birbal ki khichdi as one of the best dishes of the year. American Airlines magazine called our Karari Bhindi salad the dish-of-the-year. Devi taught me to stop mimicking restaurant-style Indian cooking and look toward home kitchens, forgotten recipes, emotional anchors. That instinct walks into every kitchen I enter today. Q: When consulting for high-profile restaurants, how do you balance your own vision of comforting, authentic food with the branded identities of celebrity clients? You don't have to bend when you work with people who bend for humanity. Tired of too many ads? go ad free now That's what makes these collaborations work. Take Virat Kohli. The One 8 Commune menu features his favorites, but it's never about ego. It's about joy, mindfulness, flavor. He understands wellness and indulgence. Chef Agnibh Mudi, who leads the kitchen there, translates Virat's personal palate into something India can enjoy freely and happily. I've rarely had to draw a line. We're a collective of passionate eaters and travelers who chase flavor more than trend. That freedom lets us build menus that are intelligent, emotional, and joyful all at once. Q: Across your diverse consulting roles, is there a particular restaurant or project that challenged you to rethink your relationship with Indian food-or food in general? Neuma, in Bombay, gave me a new canvas: a storied bungalow in Colaba, heritage architecture, a city of the most refined eaters. It taught me to tell Bombay's story-not just India's or mine-through food. We built a menu of global flavors rooted in memory, presented with calm confidence. One 8 Commune shifted something too. It taught me that India is ready—hungry-for mindful food. But it still has to taste amazing. People don't care about labels. They want flavor first. That balance of health and hedonism has reshaped how I think about comfort and nourishment. Q: How is it to work with celebrities like Amrita Arora and Shakeel Ladakh at Jolene in Goa? Is it easy, difficult, or different? It's joy. Simple as that. Jolene is a marriage made in heaven-and the credit goes to Gaurav Batra, who brought us together. Amrita and Shakeel are both so elegant, so chic-but they carry that style with grace and humility. Amrita is a wonderful cook. Shakeel is a warm, fuzzy teddy bear of a man with big dreams and a bigger heart. They're kind, generous, empathetic people-and that humanity seeps into the restaurant. The food at Jolene, in Goa, is nostalgic and fresh, beach-forward, emotionally light but culinarily deep. It's where the world comes together on a plate, with joy and simplicity. And the best part? Everyone, from staff to guest, feels the love. Q: Is there a memory-a tasting or conversation-that shows what working with Amrita and Shakeel really feels like? There was a moment at one of our first big tastings. Amrita had celebrities around her, but she wasn't distracted. She was focused on the food, tasting with intent, giving feedback with warmth. Her smile said more than her words. She made sure the staff felt seen. That night, I realized: she's a giver. Not just of style or celebrity, but of genuine care. Shakeel was right beside her, cheering, laughing, helping. They're humans first, stars second. Q: You've worked in celebrity-driven environments. Tell us about a memorable night at Neuma, Jolene, or One 8 Commune that surprised you. We don't name names-but I'll say this: the most famous guests have often been the kindest. At Neuma, a major celebrity came in and before touching a dish, walked into the kitchen to thank the staff. At One 8 Commune, another guest quietly tipped the housekeeping team. What I've seen is humility. Real aren't staged moments—they're reminders that good food can bring out the best in people. Q: One honest question. What's your first love—fashion or food? Food. Always. But fashion and food, for me, are part of the same instinct: to create beauty, to express something. I like food that looks good, feels good, and leaves you better than it found you. And I like clothes that do the same. Fashion makes you feel good enough to go out and eat. Food makes you feel full enough to go out and live. Together, they create a life that's styled and satisfied. Q: Can you share a defining moment outside the kitchen that still shapes how you see the world and your work today? When my grandfather passed, I was just a boy. Our home in Delhi was grieving, broken. But my grandmother never stopped feeding people. Her kitchen stayed open. Visitors came unannounced and left nourished, emotionally and physically. That shaped everything I do. Later, I watched my mother cook magic with very little and in an India with little access to global ingredients. And Panditji, our family cook, could turn vegetables into poetry. I learned that food is the one act of love that transforms people—quietly, powerfully.


India Today
3 hours ago
- India Today
Sara Tendulkar recalls Australia memories, reveals why she never pursued cricket
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News18
4 hours ago
- News18
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