at the newly open @revolver_sg where Indian spices meet fire and finesse. (Invited) As word about the food prepared either in a Tandoor, over a Sigri (Hindi for “wood fire”) or on a Tawa (hot plate) by Executive @chefsaurabhudinia, Head Chef @farizfarizz, @zellvie, @amaritkaur and @zahidah_angullia has spread rapidly, the restaurant is already fully booked several weeks ahead. However, thanks to co-owners @sameer.sain and @kashmab, @huatkaliao and I had a wonderful dinner there earlier this week where our tastebuds were led on an elegant adventure. Revolver offers 3 tasting menu options - the “Discovery” ($139++), the “Experience” ($179++) and “Vegetarian” ($129++) but Sameer had curated us a special menu. So we began with stuffed courgette flowers like no other. The charcoal and Yarra wood-grilled blooms, stuffed with mashed, spiced and cooked paneer that’s flown in twice a week from New Delhi, were a mind-expanding explosion of aroma, texture and tastiness. Chef Saura’s second course of nasu (Chef Fariz explained to me they chose this more expensive Japanese eggplant for its consistent high quality) could convert any die-hard meat-lover. To the delight of our palate, the smoky soft vegetable cavorted merrily with Pico de Gallo, pine nuts, tamarind chutney and a sauce concocted from cashew nut, white sesame seeds and coconut. The air-flown #Paneer made another appearance. This time, slit open, stuffed with ground cashew nut and khoya (a milk fudge enjoyed widely across the Indian subcontinent) and charred. The accompanying vegetarian Goan sambal concocted from black pepper, curry leaves and malt vinegar provided mouthwatering contrast. Chef Fariz served us barramundi from @kuhlbarra after. Cooked in the tandoor and finished over coals, the twice-marinated (first with turmeric, chilli, herbs, salt and pepper, the second round with yogurt) fish was truly moist and crisped-of-skin. I enjoyed it most with lots of juice from the burnt lemon. By the way, here’s a fun fact: all the colourful ceramic ware at Revolver was designed by Head Chef Saura and made-to-order in India. It was egg on egg “egg-tion” next. The runny-yolked scotch egg was fantastic solo. But…

From One Culture to Another Photographs by SOOTKET JIWPANIT BOLLYWOOD A Big Leap to Global Stage Most Thai people had long known Ann Mitchai as a Likay performer, lukthung singer and actress. Who would have thought that one day she would stun everyone by turning into a rising Bollywood star? It began when a leading Indian song composer, Eddie T Avil, who is based in Thailand, saw Ann singing Hindi song and dancing by chance. He was very impress with her and approached Ann to record songs. It turned out that one of the five songs they did "Forever More" was selected by Bollywood flm "Ishk Actually" and the rest is history. It must be her destiny that from that point Ann's career has risen to international level, becoming first Asian actress to co-star Bollywood A-list actor Rajeev Khandelwal. #TheBlissfulJourneyOfAnnmitchai

Ngôn ngữ của Minion là sự kết hợp của nhiều ngôn ngữ khác nhau. Nếu bạn chăm chú lắng nghe những bạn Minions, bạn sẽ sẽ thấy được một điều thú vị. Ngôn ngữ mà Minions nói bao gồm các từ tiếng Pháp, tiếng Anh, tiếng Tây Ban Nha, tiếng Hindi và tiếng Hàn