
Mirzapur's Super 30: 12 tribal, Dalit girls crack NEET from UP govt school
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A group of Indian dancers went viral for performing high-energy Bollywood moves to Desi Boyz across iconic Oxford University locations.

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New Indian Express
2 hours ago
- New Indian Express
Clone of Kooks: Connected by stories beyond borders
In a world created by Krishnakumar Balasubramanian (KK), an emergency has arisen. The fate of the world is hidden in a secret recipe. Hence, five cooks, with their bright red clown noses, spatulas, flying pans and magical flavours with a pinch of music set out to save the world. This imaginative world will unfold in front of a live audience at the 14th edition of The Little Festival, to be held in the city. This action comedy theatre show, Kooks (Sunny Side Up) by The Little Theatre, will be the Indian representation at the international festival. The play highlights how social media's hyper connectivity is resulting in more separation, isolation and loneliness. KK, artistic director at The Little Theatre and the creator of Kooks, shares, 'We wanted to create a play on how we sail through these conflicts effectively. We realised nothing brings people together as much as food and cooking. All cultures have food as a central element of bringing people together, and somehow we were able to relate to grandmothers, cooking and families and friends coming together, and that's how the idea of Kooks was born.'


New Indian Express
2 hours ago
- New Indian Express
James Beard Award winner's local flavours get global reception
The restaurant, Semma, which took form in 2021, in Greenwich, New York, was built with a tinge of his childhood, a blob of his food culture, where the ingredients — his grandmother's recipes, the freshly ground spices — are served like an unforgettable fragment of his life. Receiving the 2025 James Beard Award is equally a win for the Indians, on many layers. His profound words tower over the food politics, cutting through the differences based on plates and palettes, as at the ceremony, he says, 'There is nothing called a poor person's food or rich person's food. It's food. It's powerful, and the real luxury is to be able to connect with each other around the dinner table. Tonight, the Indian cuisine stands tall, The Tamil food stands tall, my own food stands tall…' Despite standing on the peak of his culinary voyage, he would never want to erase his humble upbringing. 'When I started cooking, I never thought a dark-skinned boy from Tamil Nadu could make it to a room like this,' his words echo at the award ceremony. The 25 years of his life in the culinary field were always about staying true to his ethics, uncompromised, and unapologetic. His vacations, outings with grandparents, the fishing and hunting sessions, relishing grandmother's food wrapped in banana leaves, were probably where he drew food ideas from, teaching him to retain the raw flavours of nature and resist sophistication. Among the smoky flavours of the beloved Mulaikattiya Thaniya, flavoursome Dindigul Biryani, the crispy Nathai Pirattai, and many other interesting blends served on banana leaves, he mentions the customers' favourites, his signature dishes — Gunpowder Dosa and Paniyaram.


Deccan Herald
4 hours ago
- Deccan Herald
Maestro A V Anand, 90, to be feted on Saturday
Anand has toured countries such as the US, UK, and Malaysia, helping introduce the beauty of Indian rhythms to global audiences.