Dhurandhar, and Why It Felt Personal
I had stopped going to Hindi movies in theaters. Not suddenly — just gradually. A trailer would come out, I’d watch it, feel mildly interested… and then do nothing. Maybe I’d tell myself I’ll catch it on OTT. Most of the time, I never did. Somewhere along the way, watching a movie stopped feeling like something to look forward to. It started feeling like a gamble — and more often than not, not worth taking. Even the shortcuts didn’t help. I’d skim through reviews, scroll past reactions, try to get a sense of whether it was “worth it.” But none of it really made the decision easier. If anything, it just reinforced the hesitation. The hesitation followed me even after Dhurandhar Part 1 released. I didn’t rush to watch it. In fact, I waited almost a month. But then something interesting started happening. The reactions didn’t line up. Most of what I was seeing was positive — people seemed genuinely excited about it. But there was also a noticeable pushback from some co...
Last evening was pretty eventful. As the thermometer was struggling to get the mercury levels rising, the dipping temperature provided us the ideal platform to test our Bajji making skills. The Bajji mavu, potatoes, chillies (rather Jalapeno) and onions were laid on a platter, with one of us cutting the potatoes and onions, and the other making the dough. It is always exciting to try something new and we weren't sure how good the final product would be. Of course, we were smacking our lips by just imagining how good it would be. As the oil in the tava warmed up to a nicety, the potato was dipped into the semi-solidified bajji mavu, propped up beautifully and finally immersed into the frying pan. KccchhhhK! Wow! What a noise! After a long time, it was good to hear the splattering potato in the oil. It was music to our ears. As the bajji emerged out of the frying pan, all of us were eyeing it with a sense of contentment and pride. Obviously! Who gets to make bajjis everyday. The bajji quickly was torn into four pieces and each of us were quick to gulp the miniscule piece in glee. And then, the packet of vadaam (fryums) also emerged from the suitcase. C'mon, if we can make bajjis, why can'y we fry up the vadaam. Yeps! It did sound nice! And so after about 45 minutes of painstaking effort, we had a big vessel containing the delicious jevarisi vadaam and bajjis.
I guess Blonda would have been a better name.
ReplyDeleteWow.. bajji-sojji ellama? Yaaravadhu unna maapizhai parka vandhangala enna?? Cool, you guys seemt o be having fun
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