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David Muir honoured at TIME100 Gala, recalls moment with late Pope Francis

David Muir honoured at TIME100 Gala, recalls moment with late Pope Francis

India Today26-04-2025

David Muir, anchor and managing editor of World News Tonight with David Muir and co-anchor of 20/20, was celebrated at the 2025 TIME100 Gala held at Jazz at Lincoln Center in New York City on April 24.Muir was recently named among TIME magazine's 100 most influential people of the year, joining other notable honorees including Demi Moore, Jalen Hurts, Adrien Brody, and Gisle Pelicot.advertisementWhile on the red carpet, Muir recalled moderating a groundbreaking 2015 town hall with Pope Francis, conducted in Spanish. The town hall was unprecedented, and Muir described the experience as deeply humbling. Reflecting on his first meeting with the late pontiff, who passed away days before the gala, Muir said, 'He was extraordinarily compassionate, moving, and human.' Muir will now lead ABC News' special coverage from the Vatican, reporting on the Pope's funeral and related events.
Speaking to WABC7 reporter Joelle Garguilo, Muir reflected on his teenage years. At 13, he had a desire to explore beyond his surroundings. He credited the staff at his local TV station — who welcomed his enthusiasm — for nurturing that ambition. 'I'm grateful to them,' he said, acknowledging the start of his journey into broadcast journalism.advertisementWhen asked by Good Morning America about the most influential people in his life, Muir named his parents, early mentors at his local station, and ABC veteran Diane Sawyer. 'Diane's an inspiration. She's the real icon,' he said, expressing gratitude for her guidance and presence in his career.Diane Sawyer's Heartfelt WordsSawyer penned Muir's TIME100 tribute, praising his frontline reporting—from conflict zones to climate crises—and his unwavering dedication to truth. 'Now he's the anchor chosen for interviews by Popes and Presidents. He shows up calm, respectful, and fearless,' she wrote, highlighting his transformation from a determined teen to a respected global journalist.Also Read: What's coming and going on CBS: 2025–26 renewals, cancellations, and new showsMuir's recognition at the TIME100 Gala not only celebrates his journalistic excellence but also his lasting impact on the world stage.

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When chef Oriol Castro tried ‘rasmalai'
When chef Oriol Castro tried ‘rasmalai'

Mint

time8 hours ago

  • Mint

When chef Oriol Castro tried ‘rasmalai'

You need to book a table at least a year in advance to dine at Disfrutar, the 50-seater Mediterranean restaurant in Barcelona, which was founded in 2014 by chefs Oriol Castro, Mateu Casañas and Eduard Xatruch. For those not familiar with Disfrutar (meaning 'enjoy' in Spanish), it was awarded the World's Best Restaurant last year by the World's 50 Best Restaurants list, a status it continues to hold so far. Disfrutar serves 30 courses between two menus—Classic and The Festival—and is known for its 'multi-spherification' technique—which unfolds through a complex series of steps that induce diverse flavours. Think spheres made out of peas, bell peppers, caviar, tomatoes, pineapple, olive and corn. There's even a table that comes to life as diners gasp and immerse themselves in the inventive gastronomic experience. The three chefs met and trained professionally, and have continued to build on what their mentor chef Ferran Adrià, of the legendary restaurant elBulli taught them. After elBulli shut down in 2011, Castro, Casanas, and Xatruch joined forces to launch restaurants such as Compartir (the first one opened in 2012 in Cadaqués, while the other in 2022 in Barcelona), and Disfrutar. Also read: Disfrutar versus Noma: A tale of two Michelin meals Castro, 51, was in India recently as part of Culinary Culture's 'Global Culinary Exchange' programme, to interact and host a cooking masterclass at The Oberoi, New Delhi. In a candid conversation, Castro, with help from his sous chef Eric Andrada (who doubles as his translator), talks about his mother's paella, his mentor, and why passion and creativity are the reasons behind Disfrutar's number one position. Edited excerpts: What are your earliest memories of food, and what are some of the dishes that remind you of home? My memories of food are not about one or two dishes, but rather a complete experience of sitting together with my loved ones at one big table, with conversations flowing and various dishes being passed around. I remember going to the mountains and eating almonds. I can still remember the taste —that's a memory filled with emotion, and it will always remain with me. Having said that, if I close my eyes even for a moment, I can see food prepared by my mother: paella, stew, baked asparagus, roast chicken, and frikandel (minced meat sausage). Observing her and my grandmother in the kitchen inspired me to become a chef. What is the biggest lesson you've learnt from your mentor Ferran Adria? You have mentioned in your interviews the equal contribution of Juli Soler (Adria's partner at elBulli) in your culinary journey? elBulli is in my DNA. Being in that restaurant helped me to understand myself, and allowed me to create, experiment, and invent. Adria taught us to find innovative ways to approach a dish, and how to look, feel, and experiment with ingredients, and remain dedicated and passionate every day. He always advocated for doing better than yesterday and learning a little more than it. That attitude allows me to keep showing up every day. What, according to you, makes Disfrutar the best in the world? We don't just cook, we cook with emotion, and I think that translates into good food. I also believe that while we continue to experiment and evolve, we have not forgotten our core identity. Our Mediterranean heritage is reflected in the food we serve, even though it is avant-garde. Additionally, every day, when we are in the kitchen, we discover new ways to excel. Keeping ourselves on our toes, without resting on our laurels, keeps us going. I also don't believe in keeping our cooking techniques as secrets. The joy of cooking or doing anything creative lies in sharing them with the world. How do diners react after eating in Disfrutar? Look, I am aware that people wait to dine in Disfrutar. But, it's an experience for many of them, particularly those dining for the first time. I've seen many patrons cry after they've had a meal. [laughs] These are tears of joy, and it means a lot when people appreciate your work without saying anything. Their reaction is enough to make me understand they've enjoyed the experience. How do you stay consistently inspired? I'm very persistent, very emotional. While I'm always trying out new ways to experiment, I'm not a fan of the terminology of 'molecular gastronomy', which can be misused or applied very loosely. Technique without flavour is a failure. We are cooks, not scientists. For me, constantly seeking inspiration keeps me motivated. You must be excited at every step and in every moment of your life. Even on days when I'm feeling low, I seek inspiration in some form or another to keep going. Remember, the present and the future come from working passionately. What are your thoughts on Indian food? Have you ever been curious about our traditional recipes and cooking styles, and how have they inspired you? Thanks to Culinary Culture, Oberoi Hotel and Don Julio, I have been able to visit India for the first time. I am going to experiment with rice fermentation techniques that I have come across here. I'm always on the lookout to learn more about traditional cooking techniques — pickling, fermentation, smoking, steaming, and there are many of these in India. The cuisine, much like the Spanish region, is so varied. The dishes are packed with flavours, an ode to the heritage and vibrant culinary culture of the country. I tried rasmalai, and it reminded me of a Spanish sweet dish that's similar in concept. I think there will soon be an Indian-inspired dish on our menu. What are the foods that you have tried in India and where, and what has intrigued you the most? I've thoroughly enjoyed my meals at Bukhara, Dhilli (chef Vineet Bhatia MBE-mentored restaurant in Oberoi, New Delhi), Indian Accent, Inja, and Amar Vilas in Agra. I loved seeing the Taj Mahal. It's captivating. On the food front, the biryanis, appams, raitas, and a host of other dishes have contributed to a fantastic dining experience. I can't wait to be back. Also read: Making food is like entering an art gallery, says Ana Roš Abhilasha Ojha is a Delhi-based writer.

‘I have seen time / Gathering in a contained space': Gulzar writes to Rumi, Pancham, and friends
‘I have seen time / Gathering in a contained space': Gulzar writes to Rumi, Pancham, and friends

Scroll.in

time9 hours ago

  • Scroll.in

‘I have seen time / Gathering in a contained space': Gulzar writes to Rumi, Pancham, and friends

Bosky My child has one more name, Bosky. Time. Not seen it coming, going or passing by Nor seen the face of dreams on earth But I have seen Time Gathering in a contained space. Perhaps it came soft-footed out of my dreams Not letting even my thoughts be aware of its coming The day I watched the sunrise in her eyes I kissed Time but failed to recognise it. I heard its footsteps in the lisping words Saw it too where the milk teeth fell Bosky, my daughter, delicate as a silk petal Lay wrapped in layers in her silken hammock I did not fathom that it was Time lying there. Lifting her from the cradle, when I placed her on the bed I touched her gently with a lullaby's soft words Trimmed each time her growing nails Bangles would unceasingly travel up and down wrists And books would climb into her hands and then slip down … I did not realise Time was written in them. I have not seen Time coming, going or passing by But I have seen it gathered in a place This year Bosky turns eighteen. Jagjit Singh: An Elegy A renowned singer. The spirit of the ghazal had settled in him like musk in the depths of a deer. I would often allude to him as Ghazaljit Singh. A happy-go-lucky man with a sunny temperament. My neighbour, whom I often shared my evenings with. A man with a lust for life. He was younger than me. But broke the queue and left early. A strange chill had arrived And settled like a lump in his heart He would set alight a kangri of ghazals and warm himself When he returned after lighting his son's pyre He skipped stones across the water Watched them like horses running. He would start to shiver in the cold And shroud himself in sunlight. I heard that when the snow fell yesterday on the mountains He opened his window and went to warm himself On the fire of a burning pyre, Pancham I cannot describe in four sentences, the personality on whom I could write an entire book. However much I may write, it will not suffice. There is light, but it glimmers low Perhaps because my eyes are ready to flow Musical relationships are not created thus There are seven notes, and one is Pancham Do you remember that rainy day, Pancham When in the valley below the mountains Peeping through the gentle mists The train tracks would go past. In the hazy mist we looked Like two plants sitting close together Long we would stay, sitting there Talking about that traveller Who was to arrive last evening, but Whose arrival was being constantly delayed. Long we sat along the train tracks Waiting for the train to come Neither the train, nor the time for it did come And you, taking two steps, stepping into the mist Left. I am alone sitting in the mist, Pancham. Sunil Da You know him as Sunil Gangopadhyay. I was familiar with his stories; then acquainted myself with his poems, and aft er that met with his novels. A very musically tuned soul, brimming with aff ection. Though he was the bigger person in every way, he never made me feel lesser than him. He read a lot… The book lies open face down, on the table Let it be … The book lies open, face down Let it be so … He fell asleep while reading. He moved to the bed and went to sleep. Though at daybreak, the sun did peep in, It even knocked on his window And the breeze entered to touch him with a caress, He did not awaken; nor did he turn on his side. His discourse continues in literature The book lies open, face down Let it remain so … If he should wake, he may like to continue From the same page, perhaps … Jalaluddin Rumi Rumi, to me, is an image made on a laser. Whatever is seen of him, as much remains invisible. Behind which an entire universe is visible. At times it feels as if he never existed. He was just a thought that time created. Or a love that acquired substance. Rising from the smouldering coal The flame of Sufi says Even when it is extinguished This fire continues to blaze. Since a generation past On a high ladder he stands steadfast Who knows what he speaks of The old man with body gone soft Lying heavy on his back Is a dense knot of hair Wrapping up the night He has folded it in tight. He chooses things from the earth Telling us that he knows The soil has come from the universe Carrying the salt of galaxies. Earthen plates and cups And bowls of kaansa made And countless bags of jute He keeps incessantly filling. A pinch of it he takes And throws into the air Whoever wants, can taste it Whoever cares, can take it. The soil has come from the universe, Carrying the salt of galaxies. He was speaking in my ear, Which I had dusted well to hear. My eyes welled and dribbled A cascade of water, tepid. Somewhat tired was he And a little bent For a generation past On the ladder he stands steadfast. Under the sky, the earth Has taken innumerable rounds, He stands fast, unmoving yet Is the old man a seer, a prophet? Or he in the Turkish cap we see Could he be Jalaluddin Rumi! Shakespeare (1564–1616) Depending on whether you are looking at old or new editions of his books, Shakespeare fits into both the old and the new. Check out an old edition, and he seems to belong to the 16th century. But look through a new edition and you feel, let's call him on the phone; he must still be there at Stratford. He offers up new adaptations continuously. Four hundred years after his time, I finally met him in the wings, one day. Shakespeare … Pull up the curtain Your actors are waiting All of them have donned their costumes And applied their make-up too. Everyone knows your lines by heart That despite the passing of four hundred years Life's conflicts remain the same, The same indecision, the confusion … To be … or not to be. Everyone is aware that the world is a stage And we are just actors. Even now, quietly within her house An innocent Juliet Leaning from her balcony, Continues to grapple with her Romeo And vainglorious Caesars, proud About their mode of governance Are felled by unforgiving scimitars Et tu Brute … the phrase Echoes across the senate. Your characters, Othello, Desdemona and Macbeth Of turmoils of heart and mind are yet To be freed. The third bell has sounded, The lights have come on Your actors are a-waiting, Shakespeare, Lift the curtain, pull it up.

Aamir Khan interview: No troll can stop a good film
Aamir Khan interview: No troll can stop a good film

The Hindu

time11 hours ago

  • The Hindu

Aamir Khan interview: No troll can stop a good film

Aamir Khan is finishing a run of interviews at his Santa Cruz office in Mumbai. He looks as animated as some of his characters. 'I'm going down?' he queries his associates, shuffling into an elevator. 'I'm coming up again? Um-hum.' Khan is 60, looks no more than 48, and is itchy with excitement for his newest release. This is not the man I encountered seven years ago, during the release of Thugs of Hindostan, clammy with unspoken nervousness about a shaky product. Or the man who disappeared behind a beard to play Tom Hanks, loudly and disappointingly, in Laal Singh Chaddha. In interviews and podcasts, Khan has been open about the failure of these two films. His latest, Sitaare Zameen Par, finds him on a surer footing. Like a merry highlights reel, the trailer combines the best elements of Khan's filmography: sports, humour, team assembly, social uplift. Directed by R.S. Prasanna, the film is a remake of the Spanish drama Champions. It follows a mouthy, knuckleheaded basketball coach put in charge of a team of players with intellectual disabilities. 'This film entered my bloodstream,' Khan says. Here, he speaks about working with his co-stars, the miasma of trolling and negativity that befogs his recent releases, and his hopes for the theatrical business in India. You had hinted at a break after 'Laal Singh Chaddha'. Yet, here you are with 'Sitaare Zameen Par', a film two years in development… Aamir Khan: When a film or an idea inspires me, I just have to make it. My director, R.S. Prasanna, brought the Spanish film Champions (2018) to me. When I saw it, I was extremely moved by it. It left a deep impact on me. I also felt it was the ideal sequel to Taare Zameen Par. In that film, it's the teacher, Nikumbh, a supposedly neuro-typical person, who helps the child with dyslexia. In this film, ten neuro-atypical people are helping the coach, Gulshan. I feel Sitare takes the discourse of the first film ten steps ahead, especially in our country where people need to be sensitised to the topic of neurodivergence. Like 'Laal Singh', this film has also been subjected to online trolling. Are you nervous about the release? AK: I don't think trolling affects the box-office performance of a film. Not at all. When a film is good, no troll in the world can stop it. And if a film is bad, no producer in the world can make it work. You may assume that Laal Singh Chaddha did not work because of the trolling. That's not true. If, in place of that film, 3 Idiots or Dangal had released, and was trolled just as viciously, it would have still become a superhit. Laal Singh Chaddha did not turn out well as a film. It could not touch the audience's heart. That's why it failed. ...when I read comments on YouTube, I am always interested in what the real audience is saying. If someone is writing, 'boycott!' or 'go to Pakistan', I can instantly tell they are trolls. Their reactions don't affect me. Much like your character, Gulshan, what did you learn from your ten co-stars? AK: They are all between the age of 18-42. The oldest is Rishi Shahani, who won the gold and silver medals in swimming for India at the Special Olympics World Games in 1999. What I learned from them is the importance of being happy. If a person has a high IQ of 195, but they are always anxious and grouchy, what is the point? I have worked with neuro-typical people for the last 35 years. Usually, on a film set, there are ego clashes and tussles. That never happened on Sitare. When these ten people were on set, the whole energy brightened. They were always smiling, hugging and spreading good cheer. Their presence was so pure and innocent that no one raised their voice. What is the streaming plan for 'Sitare Zameen Par'? You spoke out recently on short theatrical windows affecting the business adversely. AK: I have received multiple offers and proposals and I have said no to all of them. I am a believer in cinema and the theatrical experience. Whatever I am today, it is because of cinemas. I am a loyalist of that format. Perhaps I am making a mistake by not selling the OTT rights upfront, as most Hindi film producers today are doing. In today's age, unless a film has sold to streaming, it cannot be green-lit. I am the only person who is holding out. Perhaps I will incur a huge financial loss as a result. But we'll see. My mission, at present, is to revive the theatrical business in India, which has been on a steady decline. Exhibitors, especially multiplex owners, point to high real estate costs to justify steep pricing. How do you resolve this? AK: I am actively working towards creating policies and coming up with ideas that can create theatres which are economical. Where ticket pricing can be moderated. In India, we have 9,000-10,000 screens for a population of 1.4 billion. By contrast, China has 90,000-95,000 screens while the US has 35,000 screens. There are so many districts in India that do not have a single theatre. In a city like Mumbai or New Delhi, the price of land is very high, so theatres have to pay huge rents. You cannot blame them. But what about the rest of the country? So we need to build more economical theatres across the country. You are doing an action film with Lokesh Kanagaraj. But it won't start until next year. Why not strike a trend while it's hot? AK: Yaar, I am not able to think like that. When I decided to do Sitaare Zameen Par, the people who are close to me told me not to do another remake after Laal Singh Chaddha. Everyone advised me to do an action film instead. It's the flavour of the season. But I wanted to tell this story. It's a humorous film with drama at its centre, like a Rajkumar Hirani movie. Interestingly, when I did Ghajini, in 2008, the opposite had happened. I was told that action films hadn't worked for the last five years. That it was the wrong time to make action. So my films have always released at odd times, because I don't follow the industry's metrics. I follow my heart. And I have complete faith in my audience. If I have made a good film, they will come and watch. Sitaare Zameen Par releases in theatres on June 20

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