
Prateik Babbar marries Priya Banerjee in intimate ceremony
Mumbai, India – Actor Prateik Babbar has tied the knot with actress Priya Banerjee in a private wedding ceremony. Babbar, son of veteran actor Raj Babbar and the late cinema icon Smita Patil, shared the news on his Instagram handle, posting pictures from the occasion.
The couple opted for elegant ivory-coloured ensembles designed by celebrity couturier Tarun Tahiliani. Babbar wore a sherwani and dhoti, complemented by a matching turban, while Banerjee dazzled in an intricately designed fishtail lehenga adorned with crystals, sequins, pearls, and beads. She completed her bridal look with a sheer dupatta and striking green-stoned jewellery.
Babbar, known for films such as 'Jaane Tu… Ya Jaane Na, Dum Maaro Dum', and 'Chhichhore', began dating Banerjee in 2022 before the couple became engaged. He was previously married to producer-actor Sanya Sagar, with whom he tied the knot in 2019. However, the pair separated in 2020 and finalised their divorce in 2023.
Banerjee, a former Miss World Canada finalist, made her acting debut in the Telugu film Kiss (2013) alongside Adivi Sesh.
In addition to his wedding, Babbar has exciting projects lined up, including Salman Khan's upcoming film 'Sikandar' and Lioness, in which he stars alongside Aditi Rao Hydari and Paige Sandhu.
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Observer
2 days ago
- Observer
Veteran broadcaster, writer Mahmood Al Hasani passes away
Muscat: Oman's popular actor, writer, director, and owner of a voice that captivated the hearts of radio listeners bid farewell forever on Sunday morning, on June 1, 2025. He was extremely active on social media, but his last post on Instagram was a voice over on verses that convey 'Glory to God', posted on January 31, 2025. By afternoon, on June 1, 2025, family and friends were returning from the funeral in Seeb; many were speechless, finding it difficult to accept that smile and cheer will never be experienced again. Mahmood loved making people laugh. There was always something to be cheerful about when Mahmoud was around. His voice was distinc,t and his mind was creative. This is how he was when he was a child too. He was born in Muttrah; that is where he chose to live throughout. Murtada al Lawati was his childhood friend. "Mahmood Obaid from his childhood days was quite social. He showed his leadership qualities when the children used to play football or if they had gatherings. He was good at talking, and once he joined media, everybody knew the kind of boost he gave to the Omani media. He loved Muttrah. His heart was full of love for Oman and its heritage,' reflected Murthada. Why did Mahmood love Muttrah? "He lived there all his life. I remember as children we used to look at his grandfather's house, which was quite big. He knows all the streets of Muttrah, and because he was a person who would listen to everyone's issues and problems, he would advise people. I remember him since then. We lost contact when we grew up, but whenever we caught up, he would talk nicely. If you ask around in Muttrah, Mahmood Obaid is a friend of everybody. Even the streets of Muttrah will miss him. He used to talk about hidden parts of Muttrah. It is indeed a big loss because he was a very kind person who was loved. Mahmood Obaid will remain a figure in Oman, where the coming generations will somehow, I wish, talk about and cherish him. Mahmood Obaid was a real gentleman," concluded his childhood friend, Murthada, who went on to become an artist and businessman. By 1990, Mahmood had chosen media as his career. Renowned filmmaker Mohammed al Kindi and Mahmood began their careers on the same day. "We were employed by the Ministry of Information on the same day and at the same time. He went to the radio side, and I chose television. He went on to become a writer, actor and director and later worked in television series. He was a presenter as well. That was the practical side, pointed out Mohammed: "Mahmood was very kind. He was open to other people's opinions about his programs and critiquing. He was accessible. I personally had the opportunity to work on his radio series. He was extremely gifted in discovering new talents as writers and directors." Mohammed said that Mahmood will always be remembered by the way he used to teach others and how willingly he shared his knowledge. When he retired, he used to spend time at the Oman Film Society editing his YouTube series on Muttrah, which he filmed on his own. "We spent hours together at the Oman Film Society talking about the future of drama and theatre. Then there was a gap, and after a while I reached out, and he said he was not keeping too well but assumed that he would soon meet. He came back and was energetic, and I did not even have to ask him how he was doing. He did not speak of any ailments. But he became silent again, and when inquired, he sent a reply about his ailment," recollected Mohammed. Radio Oman broadcaster Nada al Balushi had worked with Mahmood in numerous programs in the last 30 years. "We worked in many programs, characterized by unforgettable spirit, voice, and creativity. Today we lost Mahmoud, the person, artist, teacher, and friend. We lost him, but his impact remains, and his spirit remains alive with what he left in terms of unforgettable moments, attitudes, feelings, and deeds. "You are but a line in the book of loyalty, a thread in the fabric of the homeland, and a voice that God once gave us, then gently reclaimed," wrote Ibrahim Ali al Batashi in his tribute to the national broadcaster. Moved by the loss of a voice that everyone identified with, he wrote, "Today, as we write about him, we are not only mourning him but also a time when the radio was a father, when the broadcaster was a friend to the family, and when Mahmoud Al-Hasani was all of Oman... in one voice." He writes, "Mahmood was not just a broadcaster... he was an Omani chronicle read across the airwaves. Whenever he spoke, you felt the Sultanate of Oman, in all its majesty—its white robe, its carved dagger, and its sublime serenity—stood behind the microphone."


Observer
2 days ago
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Banksy reveals lighthouse image in undisclosed location
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Observer
3 days ago
- Observer
Making leftovers feel like a feast
When Salam Dakkak was growing up in Jordan, dinner didn't end when the plates were cleared. It simply transformed. Her mother would take whatever remained — a spinach stew, a lentil soup, even sautéed vegetables — and tear up old bread, reheat the dish, pour it on top and finish it all with a cool yoghurt sauce and some fried nuts. 'It wasn't just leftovers,' Dakkak said. 'It was a brand-new meal.' That meal had a name: fatteh. Long before appearing on restaurant menus or Instagram feeds, fatteh, from the Arabic verb fatta (to break or tear), was a tradition across Arab households, a generous layered dish that breathes new life into food. Today, Dakkak, 62, the chef-owner of Bait Maryam in Dubai, United Arab Emirates, serves fatteh at her Levantine restaurant in the classic chickpea-and-yoghurt style and in countless other interpretations — some she even helped pioneer. Msakhan, the Palestinian dish of roast chicken with sumac and onions, was, according to her, first served as fatteh in her restaurant. 'The point is to not waste food,' Dakkak said. 'Whatever you have leftover, you repurpose, you make beautiful, you add some new elements and then — Ya Allah — just try how delicious it becomes.' 'People are turning everything into fatteh,' said Sawsan Daana, a Kuwait-based Palestinian chef and founder of Matbakhi. Eggplant fatteh. Food styled by Samantha Seneviratne. — The New York Times Online, you'll find rich, refined, even theatrical versions of the dish. But at its heart is always an unchanged structure: crispy bread, topped with something warm (legumes, vegetables or meats and in more traditional iterations, rice), something cooling (a yoghurt or chili-lemon sauce) and a crunchy element (fried nuts, pomegranate seeds or more toasted bread). Once you have these few elements, you can assemble a different version every night or pull it together in minutes when company comes over. But, despite all that, fatteh hasn't quite caught on with home cooks in the United States. 'A lot of foods like fatteh, mulukhiyah, bamieh — any of these foods we grew up eating at home — they are a lot less popular in restaurants,' said Ahmad Alzahabi, 28, a Michigan-based Syrian content creator, who added that restaurants help introduce Americans to foods they'd eventually want to make in their own kitchens. For restaurants, it can be a matter of execution. 'It's a dish that needs to be prepared and eaten right away — the hot and cold, the soft and crunch, those elements have to come together just right,' said Philippe Massoud, the chef-owner of Ilili in New York and Washington, DC, who has occasionally served fatteh over the years. 'So you have to prepare and serve it last and eat it first.' This has made fatteh impractical for him to keep on regular rotation. But that hasn't deterred others. Salam Dakkak, the chef-owner of Bait Maryam, at the restaurant in Dubai, United Arab Emirates. — The New York Times At Oleana Restaurant and Moona in Cambridge, Massachusetts, fatteh is always on the menu and one of their top sellers. 'I fear our customers will launch a revolution if we remove it,' said Mohamad El Zein, the owner of Moona, laughing. Still, where fatteh always shines is at home. It's an economical, adaptable and endlessly forgiving blueprint, filling without being fussy and impressive without trying too hard, the kind of meal that makes use of what's on hand but still feels like a feast. Or, as Dakkak said: 'Fatteh is not just one dish, it's a format. It can be anything.' — The New York Times