Brad Pitt breaks silence on divorce from Angelina Jolie post long legal battle: ‘My personal life is always in the news'
During the interview, Brad said, "My personal life is always in the news. It's been in the news for 30 years, bro. Or some version of my personal life, let's put it that way. It's been an annoyance I've had to always deal with in different degrees, large and small, as I do the things I really want to do. So, it's always been this kind of nagging time suck or waste of time, if you let it be that, I don't know. I don't know. Mostly I feel pretty…. My life is fairly contained. It feels pretty warm and secure with my friends, with my loves, with my fam, with my knowledge of who I am, that, you know, it's like this fly buzzing around a little bit.'
When asked whether the settlement of his divorce came as a relief to him, the actor added, 'No, I don't think it was that major of a thing. Just something coming to fruition. Legally.'
Brad Pitt and Angelina Jolie first met and fell in love on the set of their 2005 film Mr. & Mrs. Smith. They married in 2014 at their French estate, Château Miraval. However, their marriage ultimately ended in divorce.
Brad's upcoming film F1- The Movie is directed by Joseph Kosinski, who helmed Top Gun: Maverick. The film releases only in Cinemas & IMAX on June 27 in English, Hindi, Tamil & Telugu.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Time of India
11 hours ago
- Time of India
On his 100th, Guru Dutt's classics return in 4K to theatres for new gen
This August, a filmmaker long gone returns to the big screen, sharper and clearer than ever. For the first time, a new generation will watch Guru Dutt 's haunting silences, aching glances, and songs that still break hearts, where they belong: in theatres. Old fans may get misty-eyed; new ones will understand why he remains the tragic poet of Indian cinema . And yes, the lush, romantic Chaudhvin Ka Chand, comparing a beloved's face to the full moon, will still shimmer with the same charm. Only now, in 4K. As part of Dutt's centenary celebrations, a nationwide theatrical release of his 4K-restored classics will run from August 8 to 10 across 250 cinemas in India. For the first time, films like Pyaasa, Aar Paar, Chaudhvin Ka Chand, Mr & Mrs 55, and Baaz — released originally between 1953 and 1960 — will play in their digitally remastered glory. Put together by NFDC-NFAI in association with Ultra media group, this retrospective offers a rewind into Dutt's moody and musical world, which defined both his storytelling and his on-screen presence. You Can Also Check: Mumbai AQI | Weather in Mumbai | Bank Holidays in Mumbai | Public Holidays in Mumbai "Guru Dutt's films are timeless masterpieces that have influenced generations of filmmakers and audiences alike. This initiative is not just a tribute to Dutt's legacy, but also a significant cultural movement to bridge generations through cinema," says Sushilkumar Agrawal, MD & CEO of Ultra, which owns the rights to these films. Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Swelling and internal bleeding in the brain, help this baby Donate For Health Donate Now Undo by Taboola by Taboola At the heart of the line-up is Pyaasa (1957), a haunting portrait of an idealistic poet adrift in a world that doesn't value poetry. Aar Paar is vintage noir-meets-Bombay jazz, while Chaudhvin Ka Chand remains one of Indian cinema's most enduring tales of friendship and love, set against the backdrop of Lucknow's Nawabi culture and beautifully captured in Technicolor. Mr & Mrs 55 is Dutt's rare rom-com, a witty take on post-Independence gender roles, and Baaz, his swashbuckling directorial debut. Born Vasant Kumar Shivashankar Padukone in Bengaluru and raised in Kolkata before he made Mumbai his canvas, Dutt was a filmmaker who turned heartache into high cinematic art. His moody, slow-burning frames and monologues redefined the language of Indian cinema. A pioneer of artful anguish, he made melancholy a separate genre sculpted in shadow and song with films like Pyaasa and Kaagaz Ke Phool. Off-screen too, the line between the artist and his art often blurred. His life, famously, mirrored the aching heart in his films. Critics and fans alike continue to draw parallels between his reel and real selves, often quoting "Yeh duniya agar mil bhi jaaye toh kya hai" not just for his characters but for the man himself. Dutt died in 1964, at just 39, under circumstances still described as a possible suicide. The centenary screenings will also spotlight his family still tied to cinema. For Dutt's younger brother Devi Dutt, now 87, who produced films like Masoom and worked on Gandhi, it's a full-circle moment. "It's a dream come true to see his masterpieces restored to their former glory," he said. He sees the re-release as a bridge across generations. "Guru Dutt's films are a window into the soul of Indian cinema, with poetry, music, and storytelling." Would Guru Dutt have approved this restored visual retelling? "Given his passion for storytelling, I'm very sure he'd have been happy to see his work re-released in theatres all over India." On whether today's audiences will connect with these stories, he's optimistic. "His themes of love, loss, and the human condition are timeless. And visually, his use of lighting and cinematography might impress even those used to modern techniques." For young viewers, Devi says, it's also a glimpse into a different India. "There's nostalgia, but also history. That mix might just make them see his work in a whole new light." Dutt's legacy continues through his granddaughters, Karuna and Gouri Dutt, both assistant directors who've worked with filmmakers like Anurag Kashyap, Neeraj Ghaywan, and Sudhir Mishra. The big-screen revival, they say, is a chance for viewers to see not just the visuals but his vision, which they describe as "sharp, poetic, and still ahead of its time." Get the latest lifestyle updates on Times of India, along with Friendship Day wishes , messages and quotes !
Time of India
12 hours ago
- Time of India
Connor McDavid's wife Lauren Kyle shares inside glimpse at Celeste Desjardins before Leon Draisaitl's wedding
Connor McDavid's wife Lauren Kyle shares inside glimpse at Celeste Desjardins before Leon Draisaitl's wedding (Image via Getty) A special party is being held in France for Lauren Kyle, the wife of Edmonton Oilers captain Connor McDavid. She is attending the wedding of teammate Leon Draisaitl and his bride, Canadian actress Celeste Desjardins . Lauren provided fans on Friday, August 1, 2025, a preview into the fantastical pre-wedding festivities on her Instagram stories. Lauren shared a photo of Celeste and labeled her "out of this world," but it was one post that grabbed everyone's interest. This weekend, in the French countryside, the wedding is going to be with friends, family, and NHL players commemorating. In her posts, Lauren seemed thrilled and emotional, offering fans a backstage pass at the elegant and comfortable events. Lauren Kyle shares emotional Instagram story from Leon Draisaitl and Celeste Desjardins' wedding events in France Lauren Kyle uploaded a photo of Celeste Desjardins wearing a beautiful ivory gown on August 1, 2025. The dress was drapes with clear fabric and a basic, stylish shape. Lauren wrote next to the photo, "She is otherworldly." I can't stop crying. Celeste carried a white bag, wore a little necklace, and had her hair in a gentle bun. Connor McDavid's wife Lauren Kyle shares inside glimpse at Celeste Desjardins before Leon Draisaitl's wedding Lauren also posted a mirror photograph inside a traditional French house wearing a lavender dress with a side knot. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like M3M Great Freedom Sale – The Biggest Property Sale in India M3M India Book Now Undo Another shot showed Celeste in front of a mirror with the long train of her dress falling to the floor. Lauren added a photo of Connor McDavid wearing her purple gown; he appeared sharp in a blue suit and sunglasses. Later clips showed a white bar setup for cocktails, decorated with flowers and gold tools. One drink was topped with lavender next to a bowl of dried petals. The night ended with a candlelit dinner under a pergola covered in string lights and greenery. Celeste Desjardins' bachelorette party in Las Vegas featured Connor McDavid's wife and other NHL partners Earlier this year, in March 2025, Celeste Desjardins had her bachelorette party in Las Vegas. Lauren Kyle and other wives and girlfriends of NHL players joined her. Celeste shared photos from the trip on Instagram. One showed her in a white dress and sunglasses, smiling in a dressing room. Another had the whole group wearing white and beige outfits. She wrote, 'BIG thank you to my incredible friends for throwing the best bachelorette!' The photos included white balloons, a giant 'BRIDE' sign, and even a cardboard cutout of Leon Draisaitl's face. Also Read: Edmonton Oilers bold stand on Carter Hart sparks nationwide outrage among NHL fans For real-time updates, scores, and highlights, follow our live coverage of the India vs England Test match here. Catch Rani Rampal's inspiring story on Game On, Episode 4. Watch Here!
Hindustan Times
13 hours ago
- Hindustan Times
India's street food culture is legendary, I'm drawn to chaat and pani puri: Michelin star Chef Ricardo Chaneton
Chef Ricardo Chaneton is the founder and chef at Mono in Hong Kong. It is a one-MICHELIN-star restaurant, which they received in 2022, and which they have retained since then. He became the first Venezuelan chef to have won a Michelin star, and has gained popularity by combining Latin American food with classical French techniques. Mono also ranks #24 on Asia's 50 Best Restaurants 2025. Chef Ricardo Chaneton of Mono(HTBS) At Mono, Chef Ricardo Chaneton showcases Latin American food with classic French techniques (HTBS) Chef Ricardo is in the city and will be showcasing his culinary expertise at Vetro at The Oberoi, Mumbai on August 2 and 3, and will then head to 360̊ at The Oberoi, New Delhi on August 7 and 8. In an exclusive conversation with HT City, Chef Ricardo Chaneton talks about the similarities between Indian and Latin American cuisine and ingredients, along with the street food he wants to try, spices he'd like to cart home and the love for tradition that exists in both communities. Here's a snippet from the conversation: Q: Interestingly, we've seen quite a few restaurants open in Mumbai and Delhi lately that are serving authentic Latin American food. Do you think this new-to-us cuisine will appeal to the Indian palate? A: I believe there's a natural curiosity and openness in the Indian palate that aligns beautifully with Latin American cuisine. Both cultures value bold flavours, layered spices, dishes and ingredients rooted in tradition, so there's already an emotional and sensory connection. What's exciting is that Latin American food is incredibly diverse, like the coastal ceviche from Peru, the earthy stews relished in Venezuela, and more. As more chefs begin to present it with authenticity and care, I think Indian diners will not only embrace it but also find unexpected familiarity within it and enjoy it. Q: Have you noted any similarities in dishes, ingredients or cooking techniques between both cuisines? A: It's something I find quite fascinating, both Indian and Latin American cuisines are incredibly rich in tradition. I have noticed there are several similarities in the ingredients we use and the way they are used, for example, the use of spices and chillies to build complexity is central to both. Latin American and Indian cuisines both hold chillies at the heart of their cooking, but what's interesting is how both cultures use them not just for heat, but for depth, character, and nuance. In Latin America, especially in countries like Mexico and Peru, chillies like ají, Amarillo, guajillo, or ancho bring sweetness, fruitiness, smokiness, and floral notes. It is very much like how Kashmiri, Guntur, or Byadgi chillies are used in Indian cooking to build body, complexity and colour in a dish, and not just add spice. I have also seen a love for slow cooking, whether it's an Indian curry or a Venezuelan asado negro, time is treated as an ingredient. There are also parallels in the way we use native grains, pulses, and tropical fruits. What truly connects the two, though, is the way food is seen as a cultural expression— something that brings people together, tells stories, and honours heritage. The Ecuadorian Chocolate Argentinian mate ice cream served at MONO (HTBS) Q: What excites you about presenting your speciality of food to Indians? Do you plan on adapting any traditional Latin American ingredients or cooking techniques to the cities you will be cooking in? What excites me is sharing a cuisine that's deeply personal with diners who truly appreciate complexity and emotion in food. I believe that the Indian palate is incredibly sophisticated, and I see an opportunity for a meaningful dialogue between our culinary cultures. While I will stay true to my Latin American roots, I'm open to adapting through local ingredients, always with respect, never dilution. During my time in India, the menus have been curated keeping in mind that the Indian palate is remarkably refined. I see a natural connection with Indian and Latin American flavours. I will be incorporating some local ingredients indigenous to both the cities I'm cooking in. Q: For many Indians, American food is about burgers, while their knowledge about South American cuisine is limited to Tex-Mex food like nachos and tacos, which is the result of limited exposure. What would you like to tell people when it comes to trying this new cuisine? A: It's true that much of what's known globally as 'American food' is often limited to North American fast food, and Latin American cuisine tend to be reduced to Tex-Mex dishes like tacos, nachos or burritos. But in reality, Latin America is an incredibly diverse culinary landscape. It is rooted in indigenous traditions, colonial histories, and an abundance of native ingredients. With that being said, what I would love for the Indian diners to discover the Latin American food's depth, elegance and soul. It's about storytelling, memory and a deep connection to land and culture. I hope the response is one of curiosity and openness. I'm not here to impress, I'm here to share something honest and meaningful. Q: Can you tell us about a signature dish or a particular ingredient that you will be bringing to Mumbai and Delhi to showcase in your takeover? A: One of the dishes I'm especially excited to present is a reinterpretation of the Mexican purple corn infladita, a dish we serve at MONO. For this menu, I've adapted it using a beautiful indigenous yellow corn from the hills around Shimla, as it has a distinct sweetness that brings a new expression to the dish, while staying true to its spirit. This isn't a substitute but an adaptation that creates a dialogue between Latin America and India, grounded in respect and inspired by the area I'm cooking in. Q: As you've spoken so highly about Indian food and the ingredients we use in everyday cooking, are there any street foods or spices you're curious to try or take home? A: India's street food culture is legendary, and as a chef, it's impossible not to be curious. I'm especially drawn to dishes like chaat and pani puri — the balance of spice, acidity, and texture is incredibly inspiring. I'm also very intrigued by Indian spices like black cardamom, amchur powder and hing. These are some ingredients I'd love to understand more deeply and perhaps even bring back with me Q: Latin American food is vibrant, full of soul and community eating. However, with Michelin-starred dining, there is a certain poise involved. How do you balance authenticity with innovation while staying true to your roots? A: That balance is at the heart of what we do at MONO. Latin American food is soulful, communal, and deeply rooted in memory—it's how I grew up eating. But Michelin-starred dining calls for precision, clarity, and restraint. For me, it's not about reinventing traditions, but elevating them without losing their soul. I work with the structure and refinement of French technique —something I learned over the years — but I use it to highlight the beauty of Latin American ingredients and stories. Every dish at MONO begins with something real and personal: a flavour from childhood, an ingredient from home or a story I want to tell. The innovation comes naturally when you're being honest. That's how I stay grounded —by always cooking from a place of truth.
