Angel Amrita Rao

Amrtia Rao on a Yacht on Valentines Day With Rediff Winners

noreply@blogger.com (AASHISH) — Wed, 15 Feb 2012 08:55:00 +0000

Video

Amrita Rao in Ahmedabad For Times Food Guide Launch

noreply@blogger.com (AASHISH) — Mon, 13 Feb 2012 10:36:00 +0000

Amrita Rao at Trishla Jain's Art Event

noreply@blogger.com (AASHISH) — Sat, 11 Feb 2012 12:01:00 +0000

Amrita Rao: I Get a Huge High On Receiving Awards

noreply@blogger.com (AASHISH) — Sat, 11 Feb 2012 11:47:00 +0000

She treads carefully when it comes to choosing films. But no matter how far and few her projects may be, actor Amrita Rao sure does leave an impact with her roles. In fact, she recently got an award in Kolkata for Love U... Mr Kalakaar. Amrita talks to CS about how important it is to receive recognition for her work:

Awards galore

This year, I didn't get time to attend many award shows. But I do enjoy going for the functions. I get a huge high when I get recognised before the entire industry. While awards may not matter for a few stars, I do love receiving them (laughs). I remember when I got an award for Welcome to Sajjanpur, my dad was there in the audience. It was such a proud moment. So, recently when I spent a day in Kolkata to receive an award, it was a nice experience, especially because people like Aparna Sen and Konkona Sen Sharma, Shaan and other leading Bengali celebrities were present. In fact, three years back Aparna had offered me a role in a film, which I had to decline because of date issues. I have seen Rahul Bose's The Japanese Wife and I liked it. If I get a good script for a Bengali film, I would really consider doing it.

Getting a recharge

I get motivated when I see positive people around me. Filmmaking is a tricky job, and things go awry very often. So, having people who are cheerful and keep the atmosphere light is very important. A good director is also a great motivator. When you're young, you make mistakes, so it's important to have a director who can correct you without stifling your creativity. I will say that I have been very blessed in this regard. People like Shyamji (Shyam Benegal), Farah (Khan) and of course Soorajji (Barjatya) are wonderful to work and be with. Also, I feel really motivated when I read or hear about young achievers in various fields.

Safe and sound

Yes, it's true that I am treading cautiously in my film career. When you don't have a godfather to fall back on, you can't take as many risks. Moreover, I want to be a part of films I sincerely believe in. I feel that cinema is a magical medium, and we can use it to great effect. I really don't want to do anything that's lacking in content. Contrary to what some people may feel, I am not laidback when it comes to my career. In fact, I am too young to be complacent. And, I don't believe that the girl-next-door image has worked against me. After all, it's my USP (laughs).

Source: Mid-Day

Amrita Rao At National College 'Cutting Chai'

noreply@blogger.com (AASHISH) — Sat, 11 Feb 2012 11:24:00 +0000

Amrita Rao's Twitter & Facebook Pics (05/02/2012)

noreply@blogger.com (AASHISH) — Sun, 05 Feb 2012 11:56:00 +0000

Amrita Rao at Ritesh - Genelia Wedding (03/02/2012)

noreply@blogger.com (AASHISH) — Sat, 04 Feb 2012 16:54:00 +0000

Amrita Rao Talk About Her Spiritual High

noreply@blogger.com (AASHISH) — Wed, 01 Feb 2012 09:23:00 +0000

Spirituality to me is following the voice of your soul and connecting to God in the best possible way as guided by your soul.

Every body is born with different karma hence each one’s journey to please God is planned accordingly by Him. Some people have to put extra effort each time and thus burn their karma and come closer to Him, while for some it’s a cake walk.

I have been taught to express my devotion to God by worshipping Gods and Goddesses through offerings such as havans, daily lighting of the lamp, aarti etc by my family, but with no compulsions. I am free to enter the Church or the Dargah with equal faith towards that one supreme force called God. Though I do have guilt pangs and often hear this little inner voice telling me that it would feel really satisfying to adopt a daily religious practice of doing things to please God, on the other side I also have a stronger voice from within that says ‘feeling’ is more important than ‘doing action’.

Prayer sung without ‘feeling’, just to impress your singing skills upon your self or the surrounding will not reach God. Even a silent heartfelt ‘Thank you’ at any time of the day will touch Gods emotional chord instantly.

I believe in spirituality because I believe in the existence of God. In this eternal population it’s magical how God has let each one of us feel His presence through some celestial experience or the other, yet man continues questioning God’s existence and wants more and more proof in order to completely surrender!

I am spiritual and not religious and I dwell on my spirituality through having silent conversations with God, the heartfelt thank yous, by not hurting another soul just to vent out my personal complexes and frustrations and by being a vegetarian, because I truly believe that if only animals could speak, this world might have been a different place, but then that is God’s way of testing your soul.

— As told to Shreya Badola

Source: DNA

Amrita Rao Pictures (23/01/2012)

noreply@blogger.com (AASHISH) — Mon, 23 Jan 2012 18:36:00 +0000

Amrita Rao Receives Award at Kalakar Awards of Kolkatta

noreply@blogger.com (AASHISH) — Mon, 23 Jan 2012 18:30:00 +0000

Amrita Rao: I Want to Be India’s Girl Next Door

noreply@blogger.com (AASHISH) — Sun, 22 Jan 2012 11:46:00 +0000

What brings you to the city this time around?
Surprisingly, each time I've been to Kolkata, it has been for one award or the other. Last time, my performance in "Vivaah" had won me an award. And this time around, I will be getting the Best Actress award for "Love U...Mr. Kalakaar!" Fact is, it always pays to be a Rajshree heroine. During this trip, I intend to win not only award but also the hearts of Kolkatans (laughs).

Any plans in store?
It'll be a day's trip. But I've instructed my friends to get me rosogollas and mishti doi for me.The best part of it all? I can dig into tonnes of it and yet not put on an ounce. Careerwise, ever thought of testing the Tolly waters? Years back, I was offered a film by Aparna Sen, which did not happen as I had date issues. I was juggling dates for three Hindi films. But Rahul Bose is a good friend of mine and I did manage to watch his "The Japanese Wife". But I've never really asked him to put in a word to directors on my behalf though I love the language, food and culture here. You see, I have a Bengal connect. My great-grandfather and grandfather worked very closely with Netaji in the INA.

What's keeping you busy in Bollywood?
I am filming my next with Boman Irani and Arshad Warsi. All I can reveal for now is that it's an intriguing and funny subject. I instantly agreed to come on board.

But why this lull careerwise?
For me, the priority has never been to win the race but to continue doing what I love doing without compromizing on my comfort zone or value system. I am going slow and steady. I'm happy with my work. In fact, I think "Love U..." saw me as a better performer.

What do you mean by 'comfort zone'?
I'll never kiss or do lovemaking scenes on screen. As far as it comes to sporting a bikini in films, let me clarify that I'm not against the trend. But I speak for myself. It is subject to individual discretion. And as long as you are happy doing what you do, everything else is secondary.

Is that why you are stereotyped as the girl next door, forever?
It is. But I take this to be the biggest compliment in the middle of this glam industry. I want to be India's girl next door, not the prototype, the behenji, but one who is smart, intelligent, has a sense of humour and is the life of a party. I want to show that the girl next door can be desirable too. Okay. Going back to the Barjatyas and their banner then, news is Salman will be back as Sooraj Barjatya's Prem.

Will you be part of that venture?
(Laughs) I am known as their ghar ki heroine. But the way Soorajji functions, he always gets his script in place and music ready before he approaches an actor. For "Vivaah" too Soorajji had said, 'Amrita I want you on board.

Do you also want to be part of the project?'
They never exploit the fact that they are the Barjatyas. Considering how busy an actor Salman is, he must have been kept in the loop since the beginning.

Don't you wish you are part of the film?
I am hoping the call will come.

Coming to microblogging, every actor is laying bare their thoughts, words and actions on it. But you don't seem to let your guard down here too...
For me, this is a direct medium to connect with my fans. As actors, we usually communicate via journalists except for the electronic medium. But there too, the questions are predecided. Microblogging helps me express my candid thoughts. As far as settling scores or campaigning through the site is concerned, I feel change happens when you want it to happen. I might have expressed my opinions on twitter but I've never tried to be influential.

Some time back, there was news that you are seeing someone.
There was no truth to those stories. I am single and ready to mingle.

But how exactly did you manage to remain so?
I believe in destiny. And the best things in life have happened to me as they were destined to be so. I know the person will come at the right time and I'll follow my heart.

Source: Times of India

Amrita Rao Wallpaper (19/01/2012)

noreply@blogger.com (AASHISH) — Thu, 19 Jan 2012 15:52:00 +0000

Amrita Rao Walks the Ramp on the 8th Anniversary of Agni Jewellery

noreply@blogger.com (AASHISH) — Thu, 19 Jan 2012 15:43:00 +0000

Video

Amrita Rao at Farah Khan's House Warming Bash

noreply@blogger.com (AASHISH) — Wed, 21 Dec 2011 10:56:00 +0000

Amrita Rao's Twitter Pic With Amitabh Bachchan

noreply@blogger.com (AASHISH) — Wed, 21 Dec 2011 10:52:00 +0000

Amrita Rao Pays Tribute to Dev Anand

noreply@blogger.com (AASHISH) — Sat, 17 Dec 2011 09:43:00 +0000

Amrita Rao At Sonu Nigam's Gayatri Mantra Album Launch

noreply@blogger.com (AASHISH) — Thu, 15 Dec 2011 11:57:00 +0000

VIDEO

Amrita Rao Reviews & Rates 'Aer' Restaurant

noreply@blogger.com (AASHISH) — Sat, 10 Dec 2011 08:01:00 +0000

As an actress, I am used to being reviewed and written about all the time, whether for my films, my acting skills or my dressing sense, but for the first time tables have turned and I find my opinions and critical eye and of course my ambitious taste buds a profound space in an esteemed newspaper! I took two days to write and revise my first food review. The third review was complete within an hour. I did not even realise when I wrote and finished the fourth review and now, as I pen down my fifth and last food review, I feel like an ensconced journalist, who is used to writing stuff for her daily bread and butter, but in my case I also get a three-course meal, a revitalising drink and a nasty dessert apart from the bread and butter!

In my profession, I often get to live and enact different characters and experience different professions each time. Similarly, this entire experience of writing and feeling like a journalist gave me an immense high! Hence I thought why not give my readers the same elevated feeling and actually take them 34 floors high as I introduce them to a new eating place.

The Aer bar is an open air lounge at the Four Seasons hotel roof top in Worli. Thirty-four floors high, it becomes the perfect place for the city’s war horses to unwind. I have a new impressive perspective of the same city I see daily and I’m awestruck by Mumbai’s magnificence from a top angle view. I feel like a real star, sandwiched between the stars up in the sky as well as the stars twinkling as low as my eyes can reach, all over the city! With nothing but the endless ceiling of the sky running over my head and the city’s panoramic sea view, I suddenly have no work on my mind, no deadlines to match and all I feel is like I have the city’s remote control in my fist, as I sink into chic relaxation high above the bustling streets of Worli.

Aer is not about eating out. It’s also not about just chilling, Aer is an experience. An experience of pampering yourself even if it’s extravagant. It’s about making yourself feel worthy of all that you have achieved and you want to achieve in your existence. Hence my expert advice to you is to reach this venue around 5.30-6 pm and buy yourself a drink, as you get to witness the city’s view in the daylight and soon you see the sun dissolve into the Arabian sea just like that ice cube in your drink as you are moving towards an awesome ariel evening view of Metro life.

The sense of space is complemented by an avant-garde design that is both contemporary and minimalist. You have a combination of black and white, the yin and yang of design, to create a luminous appeal. The forms of a series of Tokyo pop furniture by Driade defines the seamless jigsaw shapes of the bar’s white outdoor furniture, and organic industrial designer Ross Lovegrove’s Love Bench makes a statement at the entrance. The overall design is punctuated with hints of drama effortlessly bridging the indoors and outdoors.

choose to get hypnotised by ‘The Houdini’s’— strawberry, basil, and apple. Or you could levitate from your seat with ‘Rise’— grape fruit, orange, cranberry. In cocktails, the ‘Melon Monkey’ will surely get your soul swinging. I breathe like I never do down there in the city and start munching on those real crispy fried spicy groundnuts that come along with my drink. Every evening between 5.30 pm to 8 pm, you have the ‘Happy Hours’ flat 50 per cent discount on all cocktails and the snack menu. The menu is the same between 5.30 pm and 3 am, so your expert says do not exploit the happy hour’s benevolence and snack it easy as you have the night to yourself and even if you’re a partyholic, the venue is your abode until midnight.

For vegetarian starters, I call for — the Enoki mushroom sushi.For a mushroom lover, this was a new experience. And what’s sushi without avocado, even it stings your brain a little, so I tried the Avacado sushi. For seafood lovers, the Prawn tempura maki — tiger prawn tempura with spicy mayo, promises to fish out your wickedness.

I lounge around with my drink and the sushi, still settling into the unbelievable tranquility. I allow myself to get a li’l more hungry and then I call for the more sumptuous Chilli Cheese Toast Pizza which is Aer’s twisted high-end makeover of a local favourite and the usage of smoked cheese adds a new depth of flavour. I believe the Chicken Tikka Pizza combined with jalapeno chillies, sweetcorn and bell peppers sets your stage for a taste explosion.

More wholesome meals for the sinners, try the California roll— Crab, avocado, mizuna leaf and tobbiko [or the Spider roll-soft shell crab tempura, avocado and cucumber]. Salmon Maki Roll Sushi is the new flavour of the city combined with fresh Norwegian salmon and the heat of the spicy chili.

The kitchen menu is designed by the Executive chef Clinton Cooper from New Zealand and the rest of the team have Indian chefs with the exception of a Japanese chef who especially contributes authenticity to the sushis.

And could all this paradise be complete without romance? So order for the Chocolate Variation —a signature dessert of dark chocolate tart with milk-chocolate brownie and white-chocolate mousse. It is a sharing dessert for love birds thus compelling to becoming their midnight sin.

I’m adventurous and I called for the ironic favourite Wasabi Ice Cream — an unusual dessert that is all about shocking your senses with the heat of the wasabi versus the cool of the ice-cream. Definitely a must try for everyone.

So here I am sitting pretty, feeling absolutely like the Queen of the World. I feel accomplished, I feel like I have earned my meal. The feeling of ‘I deserve’ is priceless. The satisfaction of taking up this new challenge of writing 5 restaurant food reviews for DNA in the midst of my chaotic schedule and completing the assignment is beaming on my face, as I turn to life’s camera on a jimmy jip and give the warmest smile, it zooms out higher and higher into the sky as you leave a myopic me to my world of dreams, aspirations and contentment galore!

Aer
Four Seasons Hotel, 114, E. Moses Road, WorliCall: 022 24818000
Rating: ****1/2
Price: Rs 2,500 (Plus taxes)

Source: http://www.dnaindia.com/lifestyle/report_foor-review-aer_1623821

Amrita Rao to Play Maharani Gayatri Devi

noreply@blogger.com (AASHISH) — Fri, 09 Dec 2011 06:26:00 +0000

Amrita Rao sure has bagged a meaty role. She has been cast by Shyam Benegal in his next, a biopic on Maharani Gayatri Devi, where Amrita plays the protagonist.

Apparently, Benegal is extremely fond of Amrita and had even approached her for Well Done Abba, as he considers Amrita as his favourite actress. Benegal even fondly calls her 'Aamgel Gomti' which in Konkani means 'our beauty'.

Source: http://timesofindia.indiatimes.com/entertainment/bollywood/news-interviews/Amrita-Rao-to-play-Maharani-Gayatri-Devi/articleshow/11031635.cms

Amrita Rao Reviews & Rates 'Banana Leaf' Restaurant

noreply@blogger.com (AASHISH) — Sat, 03 Dec 2011 12:34:00 +0000

People often confused me as Rao from Andhra. I used to cheekily say, “Not Andhra, but I am Rao from near Bandra,” as I used to reside in Mahim earlier. However today, let me put it on record that I am Rao from Karnataka. Well, how does it matter?To a non-South Indian, ALL SOUTH INDIANS ARE THE SAME and they speak the same language — alien!

All South Indians do take pride in bonding on certain commonalities like rice, rasam and papad being the basics to begin with. And no, we don’t bond on eating curd with noodles. That was just Mr Khan at his humourous best!

I am a very proud South Indian and when DNA trusted me to review five restaurants, it was almost impossible I would not write or rather rave about South Indian food. I truly and genuinely believe that South Indian cuisine is one of the best and varied cuisines among many Indian cuisines. The variety and the peculiar taste of South Indian food in Tamil Nadu, Andhra, Karnataka and Kerala, is only exclusive to these particular places. For example, the thali or rassam rice plate at Sarvana Bhavan in Chennai is only true to the city. And if you haven’t tasted Mangalorean food with our coconut based gravies and the variety of vegetable dishes, sprinkled with coconut... dude you are missing out on the finer pleasures of being Indian!

Banana Leaf is my quick ticket to my hometown Mangalore in Karnataka, apart from giving me the rich neighbouring benefits from Kerala, Andhra and Tamil Nadu. The interiors are typical, with a mural replica of Lord Venkateshwara and the Tirupati temple on the extreme left wall and, on the right wall, we see a larger-than-life poster of RK Laxman’s Malgudi Days, thus pleasing the Karnatacans.

Food is served traditionally on a banana leaf and as you find your way through the menu, you are already swaying to some Karnataka instrumental music. For starters, the chefs special Mulgai green idli — four pieces of idli cooked in a green paste of coriander leaves, spring onion, ginger and garlic put together, is a Kerala specialty. For all you hotties, try the Idli Chilli Andhra style. This place is ideal to treat elderly members of the family and, for those who are diabetic, there is a special Oat uttapa and Ragi uttapa that’s totally mother’s homemade style!

The Kerala banana cutlets become an addiction — raw banana cooked in traditional Kerala spices and served along with wafers.

Also Bunts — thick puris made from fermented ripe banana and maida, what we call in Konkani as Gubbus roti, will be new for your taste buds. There is a variety of fresh juices and also the aerated drinks, but to sink into the complete experience of a truly authentic South Indian meal, my tip would be, go for the thin churned butter milk coupled with fine green chili chops and masala or the sweet and tangy aam panna or simply go ginger-lemon to charge your battery.

All the spices in the kitchen are especially imported from Chennai and the kitchen displays secularism between two chefs, Raju garu from Chennai and Babu from Kerela each bringing in tasty sentiments from their mother land. The regular dosas are certainly mouth watering but what makes it unique is the combination of mushroom sukka — mushrooms cooked in a dry coconut paste, or the paneer sukka. My favourite combo of the mushroom sukka with Karnataka’s pristine neer dosa.

The best trait about South Indian snacks are they are nutritious and healthy and can comfortably become your main course if you go on stuffing. But my expert advice would be hold your horses and make way for the lavish main course. Try the bestseller Kerala Malbar curry, which is veggies cooked in a coconut milk combined with a Kerala version of luchcha parathas, but cooked on tava.If you are a devout rice eater like me, try this typical specialty from my native land — Bissi belle bhat, which is like a khichdi version of sambar rice and strategic vegetable. Or, the simple pleasures of sambar with rice can make you feel victorious.

The sambar here is of two kinds and the one that comes with rice is different from the one that comes with snacks. People also come especially to try out the Chettinad biryani and the Hyderabadi biryani. I have a small appetite, yet when I look up the menu, I wish some magic could happen and I could get to taste a little bit of everything on the menu. Thankfully, for ambitious people like me, there’s something called a thali! The Banana Leaf Special Thali is enough for two people to share and is a three-course meal that has the medu vada or uttapa for starters, accompanied by an assortment of six bowls of a variety of vegetable dishes, served with appams or neer dosa, one bowl of curd, and then you have a choice of bissi belley bhat, sambar rice, or curd rice and a bowl of traditional sweet dish — jaggery paisam or sewai paisam.

With all this richness comes a bonus scoop of ice cream. But your expert says skip the ice cream and specially order for the exotic yellneer paisam — tender coconut malai and almonds. It’s a cold dessert, not cooked. Or, the unique walnut halwa. Now your stomach is full... but yeh dil mangey more, so lounge around to some more gupshup as you order for the silk filter coffee. This could complete your three state-tour in about one hour and you could come out with a swash buckle like Quick-gun Murugan-Mind it!

Banana Leaf, Subham CHS, opposite Vikram Petrol Pump, Versova, Andheri West
Tel: 022 26289090
Rating: ****1/2
Meal for two: Rs 500 (Plus taxes

Source: http://www.dnaindia.com/lifestyle/report_food-review-amrita-rao-reviews-mumbai-joint-banana-leaf_1620636

Amrita Rao Reviews 'Gadda Da Vida' Restaurant

noreply@blogger.com (AASHISH) — Sat, 26 Nov 2011 10:30:00 +0000

People often ask me if I am romantic. I tell them that to be in love… with that every breath of the air breezing across your face, even if it’s 12 degrees cold, to balance yourself on the trickiest slopes of the weirdest mountains and spread your arms to some mushy lyrics, or prance around like a happy puppy on the scorching beaches with that moony expression on your face… you ought to be a romantic, or you’re just loony in the head! So every actor I believe is a core romantic. I definitely am. I recall I was out with some friends recently and I turned my head up 90 degrees and said, “Wow the moon looks so awesome!” My friends found my romanticising the moon almost ridiculous and started teasing me. I defended by saying, “If losers don’t have the time to enjoy simple pleasures of life, I do!”

For those of you who think my friends were right, you could very well exit this part of the page and go do your own stuff, and those of you who agree with me, come along, as I take you with a smile to a place that’s a luxury in the heart of the city where you can in fact stretch your legs, loosen your nuts and bolts, hang your shoulders down and set your spirits free.

Gadda Da Vida is a chic sea-facing lounge bar at the Novotel hotel in Juhu where you can enjoy the finest sunsets, fresh breeze, a variety of munchkins and, of course, the ever-flowing seductive drinks from the bar coupled with some great music! The USP of this place is definitely its ambience and the drinks. So if you want to make your evening truly special, work towards it and book yourself a reservation for the lounge’s best sea-facing couches.
Though it’s not a dinner place, it’s more of a drink and snack place. On a full moon night and for the killer ambience, I’m sure one could just chill gorging on a variety of snacks and sipping on life! For vegetarians, you could start with the Nachos with salsa sauce or bite into the Mozzarella cheese fingers — with Mozzarella crumbed and fried till crisp. It melts in the mouth while leaving a taste behind, which lingers on. It’s slightly heavy in the tummy, but it’s definitely worth a have at least once.

You can then graduate to the Hummus and pita bread, which when combined with the perfect blend of olive oil and chickpeas, provides enough protein to go for the day and pita could either be plain or a multigrain. My favourite is the classic Margarita pizza. Here I learnt that a simple tomato combined with cheese and pizza bread can be your shortcut way to heaven!

My non-vegetarian friends tell me that the fish here can give the chicken a run for its score. The Fish Acra — Crisp fried bekti with green chili finish — crisp and spicy is their signature. Grilled Fish and grilled prawn are also truly awesome to the health conscious taste buds. But if you believe that no meal is ever complete without chicken, then you must try then Bukni Murgh Tikka — Chilly garlic toasted chicken morsels whirling in the special aroma of the clay oven. Or, the more wholesome Chicken Fajita Wrap — flour tortilla stuffed with chicken and pepper julienne. It is HOT, tangy and cheesy! To gulp down rich slices of awesomeness, you definitely need a refresher and that’s when you ask for the company of some of the most interesting drinks. The Virgin Mojito is my favourite, while The Green fantasy — litchi squash, khus syrup, fresh cream topped with lemonade is a stress coolant. For those who need extra pampering to get them high in life, go for the Cocktail Mojito. If not, the Peach iced tea will certainly be your elevator. So the next time, you look at the moon and it’s promising to be at its blossoming best tomorrow, call your romantic date and say, “Dinner tomorrow just you and I?” And then you know whom to call next…

Source: http://www.dnaindia.com/lifestyle/review_restaurant-review-romance-on-your-plate-at-gadda-da-vida_1617569

Amrita Rao is a ‘Converted Techie’!

noreply@blogger.com (AASHISH) — Sun, 20 Nov 2011 10:41:00 +0000

Actress Amrita Rao reveals that she’d never thought of herself as a gadget girl until recently. “Well, I was never a ‘gadget gurl’,” she confesses. “But in the last few years, the Blackberry and the ipad have changed my life or rather have become a part of my life. So much so that today it’s impossible for me to function on a day to day basis without them, or atleast I feel that way,” says the star.

Admitting that she’s a convert techie, she adds, “Constant romance with my laptop through the day is a must for me, whether I am using it to send emails or just google something, which I do quite often, as I love to keep myself well-informed with my Blackberry,” says Amrita.

The actress reveals that she is quite dependent on her cell-phone for day to day communication and stays in touch with her friends through it. “It’s the BB messenger that accentuates my social streak and all my friends are on it. And not to forget I keep in touch with many of my fans and friends daily through Twitter that’s configured on my phone!”

According to sources close to Amrita, the actor quite enjoys checking out the new applications that come in the market too and even download the ones, that interest her. “Anyone who knows her will tell you that she’s not a gadget geek, but today she’s all for it. She loves to stay in touch with her loved ones even on long shoots and what better way than to use these gadgets,” informs a source.

But ask the actrrdd the one application that she’s totally addicted to and Amrita says that it would be hard to choose between them. “It would not be fair to choose one between them, as I am equally addicted to both the ipad and the Blackberry. In fact, there are times when I am simply hooked to both.”

Source:http://www.dnaindia.com/entertainment/report_amrita-rao-is-a-converted-techie_1615002

Amrita Rao Reviews & Rates by Colaba's 'Busaba' Restaurant

noreply@blogger.com (AASHISH) — Sat, 19 Nov 2011 11:34:00 +0000

Rating: ****1/2
Meal for two: Rs 2,500

Busaba
4 Mandlik Road, Colaba
Call: 022 22043769

Apart from my petiteness, if you haven’t already noticed my features and guessed I could have a Burmese connection, let me tell you, I in fact do! My great grandfather Sunder Rao had migrated to Burma, then Myanmar, from our home town Mangalore and made a fortune. My grandfather Amrit Rao was born in Burma and was extremely fond of a variety of Burmese cuisine and also knew how to prepare it.

And since we’re on the topic of Burmese food, let me tell you that Busaba is perhaps the first Burmese cuisine restaurant in Mumbai, and I have been frequenting this place since school days. It was here that I got introduced to my grandfathers’ first Burmese crush — Kaukswe and I discovered she has many interesting facets indeed.

The Kaukswe is a wholesome noodle meal that originated in Burma in the mid-16th century and is pronounced as ‘cow sway’. The Kaukswe at Busaba is an original recipe that was passed on by the owner’s (Nikhil Chibb’s) grandmother who was Burmese. And trust me, it surely is a big reason to go to this place.

A bowl of noodle is served along with nine to 10 different bowls, which makes it look like an Indian version of a thali.Each of these bowls contain chopped celery, spring onion, fried garlic, onion rings, coriander, lime juice, red chili flakes, coconut based yellow curry with vegetables or (chicken/prawn) and boiled eggandprawn paste for non-vegetarian preferences. The whole process of pouring the yellow curry over the noodles and then sprinkling each of these condiments on to it is a rare feeling of being involved in the preparation of the dish, unlike the regular act of feeding your face, the moment the food is put on the table.

When you put a spoonful of this concoction in your mouth, it’s amazing how each of these fine condiments leave a special feeling of their unique presence to our taste buds! The best part is, you can also individually choose to mix any combination from the rich array of these accompaniments to create your own original taste sensation. I especially feel the comb of celery and burnt garlic chops adding to the flavour of curried noodle leaving an exotic sensation in the mouth.

Just like the history of Burma accommodated various cultural habitants, Busaba’s kitchen is stacked with chefs from Vietnam, Thailand and Korea, presenting their niche delicacies. With its precise mezzanine arrangement of a ‘resto-bar’, you could experience a fine dining atmosphere upstairs or slip downstairs into the cozy chalet lounge with jazz, funk or house beats, andpamper a mixed cocktail in your hand with the motto being — just chill! (The watermelon Man — named after the jazz guru Herbie Hancock promises to rhythmise your senses; the Good Morning Vietnam is compulsory, I insist!). For starters, vegetarians could find bliss in the Khao pod tod — Thai corn cakes with red bell peppers, cilantro and curry paste served with a sweet and sour sauce or my favourite Banh xeo — Vietnamese rice pancakes filled with bean sprouts, mushroom, tofu and fried onion.

There is a unique variety of seafood starters like the Japanese tempura — squid or prawns fried in a light batter and served with a sweet chili sauce. My friends drool over the Satay-Thai barbecue chicken, pork or prawn served on skewers with a spicy peanut sauce.

Also, the Tod man pla — spicy Thai fish cakes (with cucumber chilli pepper relish), I hear is a show stopper! With such exotic variety of starters in the menu, one could easily get tempted not to begin with the main course at all! My expert advise — starters must be light and preferably shared, if you go there in a large group so that you have ample space in your tummy for the Kaukswe, which in itself is a ‘one meal dish’.

The Bulgogi — Korean style marinated beef with shaved garlic, spring onions, lettuce leaves, mushrooms and Koearn chilli paste, the Pla neung Manao — Thai steamed fish with lime chilly and garlic and the Disha fire red based crab are runaway successes too. If you can claim to die eating like me, don’t leave the place without tasting the chocolate fondant. I’m sure you will agree with me that Busaba’s creative appeal carves a niche in South East Asian cuisine. If my taste buds feel a magnetic pull and find a soul satisfaction at Busaba, it’s got to be my DNA!

Source:http://www.dnaindia.com/lifestyle/report_food-review-busaba-s-authentic-burmese-connection_1614647

Amrita Rao Reviews Khar's Out of the Blue Restaurant

noreply@blogger.com (AASHISH) — Sat, 12 Nov 2011 14:14:00 +0000

Out of the Blue
14 Union Park, Off Carter Road, Khar West
Rating:****
Call: 022 26003000

Looks can be deceptive and I am a classic example. I might look like they starve me back home and I can’t claim to survive on fresh air in the city of Mumbai either. But the secret coming straight from the kitchen onto your plate is that there is a lot of food that hides comfortably behind this petite frame! My close friends call me “bhukku” and half my Twitter matter is about the yummy things I binge on!

My Twitter friends and DNA were the unique ones who spotted the foodie in me and encouraged me to write and review a food column. As a staunch vegetarian myself, I hope to share some great recommendations to my veggie folks and hope to tempt the taste buds of those from the non-vegetarian religion too!

I begin my first food column with Out of the Blue on Pali hill, a restaurant I’ve been frequenting since school days, when it was exclusively a sizzler place. I have memories settled in different corners of this place — whether of birthdays, Christmas luncheons, farewell dinners, friendly get-togethers and, of course, a whole lot of official meetings and photo shoots!

The restaurant is perhaps one of the rare combinations of ambience and mouthwatering food. Its USP is the space and the efficient utility of each and every corner. The indoor arrangement has proximity to the bar and the outdoor seating is close to the live barbeque counter. Today, along with their famous sizzlers, the restaurant serves the city’s finest Italian cuisine, along with their original and innovative variety of fondues such as the desi fondue, Chetinad fondue, pizza fondue and so on. My personal favourite? It’s olives dipped in desi fondue.

The kitchen is a bunch of creative madness with chefs who believe that food can be fun if you want to invent new things. This place serves the most unique cold cheese bruschetta, which was a discovery by default by one of the young enthusiastic chefs, who forgot to heat the bruschettas before serving them. However, this slapstick version has now become the restaurant’s running ‘cold’ favourite. Their Caribbean chef Michelle Fourniller is the latest flavour of the kitchen and specialises in Mediterranean and Caribbean cuisine.

And for all of you who, like me, believe that the company of the right choice of drink can make all the difference to the entire dining experience, try out the Jaljeera Mojito, which is the restaurant’s farm grown recipe and an instant mood-pepping refresher.

Let me now, with a musically loud announcement, introduce to you, ladies and gentlemen, my crush on the menu that ensures I come for it again and again — the Vegetable Exotica. It’s basically vegetables in cheese, aptly true to its name with its ‘exotic’ taste. Each time I’m at Out of the Blue, I order for this particular dish… to an extent that when the restaurant was revamping its menu, it retained this dish on the menu, specially for me! I think in the years to come, it shall be called Rao Exotica! If you haven’t tasted the Vegetable Exotica, you haven’t been to Out of the Blue. Just a reminder… it’s on Pali hill. See you there!

Amrita Rao is an actress and foodie.

Source: DNA

Amrita Rao at a Bombay Times Party 2011

noreply@blogger.com (AASHISH) — Sat, 05 Nov 2011 19:16:00 +0000