Latest news with #Nikita
See - Sada Elbalad
a day ago
- Entertainment
- See - Sada Elbalad
Mena Massoud-Led Film 'Fi Ez El Dohr' Unveils Poster and Release Date
Yara Sameh The official poster and release date for Egyptian-Canadian actor Mena Massoud's first-ever Egyptian film 'Fi Ez El Dohr' (In Broad Daylight) has been unveiled. The cast also stars Shereen Reda, Eman Elassi, Mohamed Ali Rizk, Jamila Awad, Mahmoud Albezzawy, Mahmoud Hegazy, and more. 'Fi Ez El Dohr' is a thriller-suspense genre that revolves around an international gang whose head is Massoud and as his gang commits crimes across the world he finds himself caught up in romance. The film was written by Karim Sorour, and directed by Morcous Adel, in his first directorial debut. It was produced by Adel Saad via brand new production company "Signal Films". 'Fi Ez El Dohr' will hit theaters on June 16. Massoud is an actor of Egyptian origin, born on September 17, 1991, in Cairo to Egyptian parents before he immigrated to Canada with his parents when he was just a few months old. He made his international appearance in 2011 when he appeared briefly in episodes of the television series 'Nikita' and 'Combat Hospital'. Massoud also starred as Jared Malik in the 2015 series 'Open Heart', and Tarek Kassar in the Amazon Prime series 'Jack Ryan'. He rose to fame with his performance as Aladdin in Disney's 2019 remake of the 1992 original film, which nominated him for a Teen Choice Award. In the same year, he was cast in the main role of "Ethan Hart" in the Hulu original series "Reprisal", as well as appeared as Chaz in the thriller film "Strange but True", and starred as Kamal in the drama film" Run This Town". In 2019, he arrived in Egypt to participate in the third edition of the El-Gouna Film Festival (GFF). During an interview with actress Amina Khalil on the fringe of the festival, Massoud expressed his desire to star in an Egyptian film. read more New Tourism Route To Launch in Old Cairo Ahmed El Sakka-Led Play 'Sayidati Al Jamila' to Be Staged in KSA on Dec. 6 Mandy Moore Joins Season 2 of "Dr. Death" Anthology Series Don't Miss These Movies at 44th Cairo Int'l Film Festival Today Amr Diab to Headline KSA's MDLBEAST Soundstorm 2022 Festival Arts & Culture Mai Omar Stuns in Latest Instagram Photos Arts & Culture "The Flash" to End with Season 9 Arts & Culture Ministry of Culture Organizes four day Children's Film Festival Arts & Culture Canadian PM wishes Muslims Eid-al-Adha News Ayat Khaddoura's Final Video Captures Bombardment of Beit Lahia News Australia Fines Telegram $600,000 Over Terrorism, Child Abuse Content Arts & Culture Nicole Kidman and Keith Urban's $4.7M LA Home Burglarized Sports Former Al Zamalek Player Ibrahim Shika Passes away after Long Battle with Cancer Sports Neymar Announced for Brazil's Preliminary List for 2026 FIFA World Cup Qualifiers News Prime Minister Moustafa Madbouly Inaugurates Two Indian Companies Arts & Culture New Archaeological Discovery from 26th Dynasty Uncovered in Karnak Temple Business Fear & Greed Index Plummets to Lowest Level Ever Recorded amid Global Trade War Arts & Culture Zahi Hawass: Claims of Columns Beneath the Pyramid of Khafre Are Lies News Flights suspended at Port Sudan Airport after Drone Attacks
Yahoo
2 days ago
- Entertainment
- Yahoo
‘DWTS' Pros Jenna Johnson and Val Chmerkovskiy Bring Their Son to His First Premier and Fans Adore His Sleek Hairstyle
'DWTS' Pros Jenna Johnson and Val Chmerkovskiy Bring Their Son to His First Premier and Fans Adore His Sleek Hairstyle originally appeared on Parade. Dancing with the Stars (DWTS) pros and recently attended the premier of the live-action Lilo and Stitch movie. But it was their 2-year-old son Rome who stole the show. "Took our boy @ to his first premier. 💙#liloandstitch#disney" Val posted to his Instagram. The family looks adorable dressed to the nines, with Rome in a white button-down, navy pants, and white J sneakers that match his dad. He's wearing a gold chain and his hair is in a slicked-back bun that is just too cute. Jenna looks gorgeous in a sparkly cream dress with floral detailing. "ROME & the ponytail look ready for their debut on the Stanley Tucci show," commented one Instagram user. "He's so sharp! Looking like Boss Baby with hair," wrote another. Jenna and Val posted more photos of Rome on their son's Instagram account. He can be seen posing on the red carpet with friend Nikita Pashkova, daughter of fellow DWTS pros Daniella Karagach Pashkova and Pasha Pashkov. In the photos and videos on Rome's Instagram, Rome and Nikita hold hands and adorably pose for the camera, Nikita in a little knit outfit and a purple lei, perfect for Lilo and Stitch. Here, too, fans couldn't help but comment on Rome's stylish hair: "i love how they're both rocking buns 🥹" said dancer Ezra a few people commented that they hope to see Rome and Nikita dance together someday. "I cannot handle how cute they both are 😍 future dancing partners?!?!" wrote one fan. SIGN UP for Parade's Daily newsletter to get the latest pop culture news & celebrity interviews delivered right to your inbox 'DWTS' Pros Jenna Johnson and Val Chmerkovskiy Bring Their Son to His First Premier and Fans Adore His Sleek Hairstyle first appeared on Parade on May 29, 2025 This story was originally reported by Parade on May 29, 2025, where it first appeared.
The Hindu
4 days ago
- Business
- The Hindu
Most kalamkari sold in the market is not authentic, says textile revivalist and researcher Nikita Shah
Buying a handloom textile that uses a 3,000-year-old craft is akin to acquiring a work of art. Much like a painting or sculpture that holds value for its authenticity, a handmade fabric is worth every rupee spent, says Nikita Shah, a Brooklyn-based independent researcher affiliated with the Metropolitan Museum of Art in New York. Nikita, who honed her skills in kalamkari while in Hyderabad, believes mindful consumption is key to keeping the craft alive. She believes mass production has prompted many artisans to take shortcuts. 'Kalamkari is a slow craft. Less is more — that should be the approach if we want it to survive,' she says. Kalamkari, which takes its name from the kalam or pen used by artisans to draw motifs, involves a painstaking, multi-step process. The fabric — typically cotton or silk — is treated with milk and natural astringents before being hand-drawn and coloured with natural dyes. Srikalahasti in Andhra Pradesh is known for hand-painted kalamkari, while Machilipatnam is recognised for block-printed variations. Originally a medium for narrating folk tales, kalamkari later evolved into wearable art. Speed over technique During a recent visit to Srikalahasti, Nikita observed that traditional pens were increasingly being replaced by thick brushes, fingers and even sponges — often used with chemical dyes. 'It's disheartening to see artisans prioritising speed over technique. Younger artisans, despite being trained by older generations, are under pressure to meet market demands and are compromising on the process,' she says. In Machilipatnam, digital and screen printing are steadily replacing hand block printing, making it harder for consumers to tell the difference. Mumbai-born Nikita is an alumna of National Institute of Fashion Technology Kannur and worked for nearly a decade with Hyderabad-based designers Gaurang Shah and Mamata Reddy (Kalam Creations) before pursuing an associate degree at the Fashion Institute of Technology, New York. In 2021, she launched her own label, Untitle by Nikita, in the US, creating separates like trench coats and dresses using traditional craft techniques. The name reflects her decision to break away from the seasonal cycle of fashion collections. 'Fast fashion is not compatible with slow, traditional methods. Back when I worked with Gaurang for Lakmé Fashion Week, we would begin collections nearly two years in advance. You cannot rush kalamkari — it is not even feasible in the monsoon,' she says. Reviving a heritage craft When she realised many NRIs hesitated to pay for cotton or appreciate the labour behind the craft, she began offering kalamkari workshops to bridge the gap. 'Once people try it themselves, holding a kalam and attempting to paint on fabric, they understand why a sari or dress can take months to finish.' Nikita is currently researching kalamkari story cloths, which were traditionally used to narrate folk tales. She is especially concerned about the increasing commercialisation and inauthentic practices. 'Screen printers often mimic hand block prints with slight imperfections so they can pass them off as handmade,' she explains. Tips for spotting real kalamkari, according to Nikita: Fabric: Authentic kalamkari is done on cotton or silk, not synthetic blends. Touch and feel the textile; blends are more likely to carry screen or digital prints. Colours: Genuine kalamkari uses natural dyes, resulting in muted, earthy tones. 'Check your spice rack,' she says. 'That is where many dyes come from.' Neon shades or bright pinks usually indicate chemical processing. Inconsistencies: Minor variations in motifs are a sign of handwork. No two hand-painted figures are exactly alike. Scent: The fabric is often treated with cow or buffalo milk, giving it a distinct, faint smell that fades with a few washes. Flip test: Digital prints are easy to spot — the back will often be white or barely printed. Nikita advocates for choosing one authentic piece over ten mass-produced ones. For those who dislike repeating outfits, she has a practical tip: 'Take a cue from our grandmothers — they exchanged saris among friends and family.' For those who seek authentic kalamkari, she suggests exhibitions hosted by the State boards of Craft Council of India, Hyderabad-based label Malkha that specialises in natural dyes and hand block prints, and Mamata Reddy's range of kalamkari creations.
Time of India
6 days ago
- Entertainment
- Time of India
Ballard OTT Release Date: When and where to watch Bosch spin-off show featuring Maggie Q and Courtney Taylor
Ballard OTT Release Date: If you've been waiting for the next big crime drama to watch, here's something to look forward to. A brand-new show called Ballard, a spinoff of the popular Bosch series, is set to release on Prime Video. The entire season drops on July 9. All ten episodes will be available to stream in one go. Ballard continues the story world of Bosch, but this time with a new lead character: Detective Renée Ballard, played by Maggie Q. What is Ballard about? Ballard focuses on Detective Renée Ballard, a hardworking LAPD officer who now heads the department's cold case unit. These are old criminal cases that were never solved, and her job is to dig into them and find the truth. This division is new, and it doesn't have many resources. But Ballard is committed. She's determined to give forgotten victims a voice. One of the cases she looks into involves an old serial killer, while another centres on a murdered John Doe. As she follows the clues, she uncovers something much bigger, a dark secret that might involve people inside the police department itself. Ballard is joined by retired detective Harry Bosch, played by Titus Welliver, who fans of the original Bosch series will recognize. Together, they work through old files, new evidence, and personal struggles to bring justice to people. Who's in the cast? Leading the series is Maggie Q as Detective Ballard. You may know her from action-packed roles in Nikita and Designated Survivor. She's joined by Courtney Taylor, John Carroll Lynch, Michael Mosley, Rebecca Field, Victoria Moroles, Amy Hill, Ricardo Chavira, Noah Bean, Alain Uy, and Hector Hugo. And yes, Titus Welliver returns as Harry Bosch. Although he's retired in the story, he plays an important role in helping Ballard solve the cases. Is Ballard connected to Bosch? Yes, it is. Ballard takes place in the same world as Bosch and Bosch: Legacy. In fact, Renée Ballard first showed up in the Bosch: Legacy series finale earlier this year. This new show is based on characters and stories by best-selling author Michael Connelly. Just like Bosch and Legacy, Ballard sticks to the same serious, realistic tone. Connelly is also one of the executive producers. Others involved in the bankrolling are Henrik Bastin, Michael Alaimo, Kendall Sherwood, Trish Hofmann, Jet Wilkinson, and Melissa Aouate. Jasmine Russ joins as co-executive producer under Fabel Entertainment. Jamie Boscardin Martin, Trey Batchelor, and Theresa Snider also serve as co-executive producers. If you enjoy slow-burn crime dramas with smart storytelling, Ballard might be your next binge-watch.
Toronto Star
24-05-2025
- Entertainment
- Toronto Star
Toronto servers hate it when diners do these 10 things. Here's how we can be better customers
Boorish diners are on the rise, according to some Toronto servers. 'There is definitely an increase in people that forget that servers are humans,' says Danna (last name withheld), a server at Wynona, an Italian restaurant in the east end. 'I've found with all the technological advances and all the isolation that happened during COVID, people have forgotten how to interact with others. Nowadays, we are mostly making reservations online and getting email or text confirmations and there is no human interaction until you enter the restaurant. These simple and basic forms of etiquette are being thrown out the window, which makes restaurant staff feel like servants versus skilled professionals that curate a specific experience.' We spoke to servers and bartenders from across Toronto about their biggest customer pet peeves — and how we Torontonians can become better diners. Gta They remember your order — and your name. Meet five of Toronto's most beloved servers, bartenders and baristas From heartfelt moments to legendary stories, here's why these five Toronto servers, bartenders, and baristas are hard to forget. Gta They remember your order — and your name. Meet five of Toronto's most beloved servers, bartenders and baristas From heartfelt moments to legendary stories, here's why these five Toronto servers, bartenders, and baristas are hard to forget. PET PEEVE: Calling for a reservation the same day THIS ONE TIME… When same-day reservation requests are denied, one popular last-minute wheedling tactic is claiming to know the owner. ARTICLE CONTINUES BELOW 'Never say you know the owner. Guess what? So do I. And neither of us want to bring them into this,' says Maxwell Johnston, a bartender at Grazie Ristorante in midtown. BEHAVE BETTER 'If you don't have a reservation but show up and they don't have space, most times it's worth sticking around. Reservation times are always overestimated on purpose so we can keep our word and deliver quality service,' he says. 'The line usually goes fast, but you can't be mad when it doesn't. Pro tip: ask for a drink from the bar while you wait.' Nikita, bartender at The Cottage Cheese in Kensington Market, says rude comments about prices can make things awkward. Michelle Mengsu Chang Toronto St PET PEEVE: Complaining about prices THIS ONE TIME... 'A guest looked at the cocktail menu and literally said, '$18? What's in that, liquid gold?' recalls Nikita (last name withheld), a bartender at The Cottage Cheese, an Indian restaurant in Kensington Market. 'I get it — things are more expensive these days — but comments like that make things awkward for servers.' BEHAVE BETTER 'If it's out of your budget, totally fine, just don't be rude about it. There's usually something for everyone,' she says. PE T PEEVE: Venting online instead of speaking up during the meal THIS ONE TIME... 'I feel like there is this power people feel when they know they can leave a bad review but pretend they had a good time in the moment,' she says. 'The worst is when you say everything is good and you leave and we get a negative review the next day or next week and we wish we had known since we have the power to make your experience better.' BEHAVE BETTER 'If a server is checking in on your meal and asking if you are enjoying yourself, please give real feedback,' she says. 'If there is something wrong, we are more than willing to fix it and ensure you have a great experience.' ARTICLE CONTINUES BELOW ARTICLE CONTINUES BELOW PET PEEVE: Disrespecting the space THIS ONE TIME... 'Taking apart and breaking our curated antique decorations, moving tables without permission, vaping or openly doing drugs at the bar, going behind the bar to get the bartender's attention? It should be pretty clear, even to a drunk person, that these actions are completely unacceptable and yet they're committed quite often at my workplace,' says Jakob Brull, bartender and bar manager at The Comrade in Riverside. 'The funny part is that people like this are always offended at our frustration which is weird. People will literally look me in the face and say, 'Hey, take it easy! We didn't know we weren't allowed to play with the decorations and do a line of coke off the bar in front of everybody' and these people are the same age as my parents. Crazy.' BEHAVE BETTER 'Take a quick moment to think to yourself, 'Is this truly an appropriate way to act in this environment right now?' Sometimes, the answer might shock you,' he says. Oh — and never, ever throw up in the sink. 'My staff and I have to spend all night unclogging the sink with an oyster fork and then fishing out the vomit in a litre container. It is freakin' disgusting and it pisses everyone involved off because it is such an avoidable scenario.' Gta It's harder than ever to get a reservation at Toronto's hottest restaurants — these ones in particular High demand, limited seats, and viral buzz are making it tougher than ever to get into Toronto's most popular restaurants. Gta It's harder than ever to get a reservation at Toronto's hottest restaurants — these ones in particular High demand, limited seats, and viral buzz are making it tougher than ever to get into Toronto's most popular restaurants. PET PEEVE: Lying about allergies THIS ONE TIME... Dreyfus server Peter Alexandropoulos remembers when a guest claimed to have a variety of allergies, saying they couldn't eat a single item on the menu without modification. 'We made them a really nice menu, only for me to catch them trying food from the table they said they were allergic to,' he says. 'Out of concern, I ran over to stop them from eating something that might make them sick, only for them to tell me 'I'm not actually allergic to this stuff, I just try to avoid it.' Insane behaviour.' BEHAVE BETTER 'Use the correct language when discussing your food restrictions with a server. Use the word aversion if you just don't want it, and only use the word allergy if you mean it. Many steps are taken in a kitchen to prepare the cooking area for a guest with a severe allergy. It slows things down, and stresses a kitchen,' he says. 'Nobody wants to make anyone sick, and this can really ruin a restaurant's reputation, so it is taken very seriously.' Gta Would you pay $41 for roasted cauliflower? What this status menu item says about eating out in Toronto now The rising cost of dining out is changing how Torontonians eat, spend and think about value. Gta Would you pay $41 for roasted cauliflower? What this status menu item says about eating out in Toronto now The rising cost of dining out is changing how Torontonians eat, spend and think about value. PET PEEVE: Camping ou t long after the bill has been paid THIS ONE TIME... 'Tables and bars are a restaurant's main resource, especially in peak hours,' says Preston (last name withheld), a bartender at Paris Texas on King West. 'When guests linger long after they've finished eating and paid the bill, it slows down table turnover, cuts into the server's ability to make tips, and prevents other guests from being seated.' ARTICLE CONTINUES BELOW ARTICLE CONTINUES BELOW BEHAVE BETTER Be aware of your timing, Preston says: if it's a slow afternoon or you're told you can hang out, that's one thing. But during dinner rushes or brunch hours, lingering too long can be a problem. 'Enjoy your meal, tip well, and be considerate of the restaurant's flow. If you want to keep socializing, consider moving to the bar or ordering another round, if the table isn't immediately needed. Better yet, head to a nearby café or lounge after dinner.' Peter at Dreyfus says pretending you're allergic when you're not is a pet peeve that makes life harder for the kitchen staff. Richard Lautens Toronto Star PET PEEVE: B ringing your laptop or coffee cup to the dinner table THIS ONE TIME... 'I'm sorry, but you should not be flipping open the laptop at a restaurant,' Alexandropoulos says. 'Next to you might be sat a couple who has been looking forward to this night out for weeks, and your laptop is really killing the vibe. Little solo brunch at a bistro is a different story, but when did we decide this was ok to do at the dinner table?' BEHAVE BETTER 'If you must work, excuse yourself and take it outside,' Alexandropoulos says. And just leave the coffee cup at home. Otherwise? 'I get very excited to go up to a table and take their coffee away.' PET PEEVE: Obnoxiously trying to get your server's attention THIS ONE TIME... 'I once had a guy snap me over, only to follow that up with a whistle the next time he needed my attention,' Alexandropoulos says. 'The best part is, the table right next to them were the ones that had a huge problem with that. Their conversation escalated into a full-blown screaming match, and the other guest essentially told this guy that he needed to pay his bill and leave, which he did.' BEHAVE BETTER 'Your server is probably busy if they have not come over to help you with something. If it's a big spot, or it's very busy, a little lean and hand up around shoulder height is the move,' Alexandropoulos says. 'If you need to make a sound, that sound should be 'excuse me.'' PET PEEVE: Not cancelling reservations you don't need THIS ONE TIME... 'We had a group make a reservation for 12 people for 7 p.m. that, without any communication, didn't show up until after we were closed. The business made no money off this and because we didn't seat anyone at their table due to the reservation, we had to turn potential paying customers away,' Brull says. 'That one reservation cost the bar hundreds of dollars in losses and it's even more frustrating since this could be avoided with a mere cancellation or phone call. Since there were no sales, there were no tips, so it hit especially deep for the staff.' ARTICLE CONTINUES BELOW ARTICLE CONTINUES BELOW BEHAVE BETTER 'Just communicate with us. It's very simple,' Brull says. 'Every reservation platform has an option to cancel and most bars and restaurants have a phone line and employ a host for this exact purpose. We all understand that plans change and all, but not showing up with no warning costs the establishment and its workers a lot of money and is generally lazy and inconsiderate.' PET PEEVE: Being on your phone while ordering THIS ONE TIME... 'Someone once tried to order a full round of drinks while holding their phone to their ear and shushing me mid-sentence,' Nikita says. 'It's frustrating and honestly kind of rude; it slows everything down for everyone.' BEHAVE BETTER 'Just take 30 seconds to place your order properly,' she says. 'We'll all move faster and smoother that way.'
