
‘DumDigaDum' from ‘Virgin Boys' gets positive buzz
Ahead of its release, the makers launched the upbeat track 'DumDigaDum', which is already turning heads with its catchy tune and vibrant choreography. Composed by Smaran Sai, with lyrics by Pranav Chaganti and vocals by Yasir Nisar, the song is choreographed by JD Master and released under the Aditya Music label.
At the song launch, producer Raja Darapuneni expressed gratitude for the positive response to the teaser and songs. 'Virgin Boys is a youthful entertainer with a solid emotional core. The censor board has granted it an A certificate, and we've even received encouraging feedback from female viewers,' he noted.
The cast shared their excitement too. Actress Jennifer Emmanuel called it 'a wonderful experience,' while actor Srihan described it as a film 'made for the youth, with real-life fun and challenges.' Director Dayanand Gaddam highlighted the film's nostalgic value and musical strength.
Geethanand praised the film's vibe, and Mitraaw Sharma said the project gave her 'immense satisfaction' as a performer.
Distributed in the Nizam region by Asian Sunil Garu, Virgin Boys is gearing up for a youthful and entertaining theatrical run.
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Hindustan Times
2 hours ago
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News18
11 hours ago
- News18
Chef Ricardo Chaneton Weaves MONO's Latin Soul Into Modern Gastronomy In India
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View this post on Instagram A post shared by The Oberoi, Mumbai (@theoberoimumbai) So Similar, Yet So Different India, as it turns out, felt uncannily familiar. 'When I ate around Delhi and Mumbai, sometimes I said, 'This is Venezuela. This is Colombia.' I felt at home," he admits. He points to the way green chutney echoes Venezuela's beloved guasacaca served, like its Indian cousin, as a welcome on the table; or how Caribbean curries and Indian masalas share a vocabulary of warmth and layering. The historic traffic of ingredients strengthens that kinship. Chef Chaneton loves reminding guests that peanuts, corn, potatoes, tomatoes, and cacao all native to the Americas now feel universal across Indian kitchens. In return, Asia gave Latin America citrus, spices, and culinary ideas via centuries of trade. 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Pioneering a Movement When MONO opened in 2019, Latin American fine dining in Asia was more idea than reality. The safer path, Chaneton recalls, would have been to follow, not lead. Suppliers had never handled some of his requested produce; diners associated the region with a narrow band of flavors. Hong Kong – open-minded, itinerant, cosmopolitan proved to be the right harbor. Curiosity met craftsmanship, and momentum followed. Today, Latin American tasting menus are earning stars and seats in cities from Singapore to Tokyo and Taipei. 'It feels good to have been part of a movement of chefs saying: let's stop doing what doesn't belong to us, let's tell our own stories," he says. Storytelling at MONO is literal, too. The team created Monopedia, a compact 'dictionary" of ingredients, tools, and chiles—written in the same conversational voice Chaneton uses at the table, so guests can keep learning after the last course. Two Dishes, Two Touchstones Ask him to pick the most personal plate and he offers two. First, a seafood-and-cacao composition at home it's langoustine or scampi; in India, he pivoted to Kerala prawns built around house-made chocolate. The dish is a memory box: school trips to Venezuelan cacao farms, the shock of tasting fresh cacao pulp, the first time he fermented beans during the anxious quiet of 2020. 'When we made our own chocolate in the restaurant, the smell, the fermentation it brought happiness," he remembers. 'I told my team: never again will we buy chocolate. We'll make it." It's technique, yes, but mostly it's belonging. The second is a dessert that stages his whole journey in miniature: Venezuelan soursop, a Colombian dulce component, an Asian inflection, and the prickle of long pepper. On paper, it shouldn't work. On the palate, it clicks. 'I've made peace with not pleasing everyone," he shrugs. 'But it's beautiful when a guest moves from 'why?' to 'oh—wow.' Everything is possible when you cook with intention and love." That same spirit shows up elsewhere at MONO, a now-famous oyster with banana that startles, then satisfies. Why It Mattered Here, Now top videos View all At Vetro and at 360°, the setting met the story: The Oberoi's reverence for classic hospitality, an anniversary season in Delhi, Enoteca's serious wine library in Mumbai, and a guest chef determined to argue for Latin America's elegance. The menu read like a passport stamped across oceans; the plates felt like letters home. And Chaneton's boat kept its course: French flag, Venezuelan heart, Asian waters singular, as the name promises. In a dining world that often mistakes volume for voice, Chef Ricardo Chaneton's thesis is refreshingly clear. Refine, don't flatten. Adapt, don't disappear. Tell the truth of where you're from and where you are. And always pass the bread. First Published: Disclaimer: Comments reflect users' views, not News18's. 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The Hindu
15 hours ago
- The Hindu
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