ETV Bharat / sitara
పోర్చుగల్లో మన్మథుడి కోసం రకుల్ వేట - నాగార్డున
నాగార్జున, రకుల్ ప్రీత్ సింగ్ జంటగా నటిస్తున్న చిత్రం 'మన్మథుడు 2'. ఈ సినిమా ప్రస్తుతం పోర్చుగల్లో షూటింగ్ జరుపుకుంటోంది. ఇందుకు సంబంధించిన ఓ ఫొటోను సామాజిక మాధ్యమాల్లో పంచుకుంది రకుల్.
పోర్చుగల్లో మన్మథుడి కోసం రకుల్ వేట
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Published : Apr 18, 2019, 6:18 PM IST
నాగార్జున సినీకెరీర్‌లో ‘మన్మథుడు’ చిత్రం ఓ మైలురాయి. సూపర్హిట్గా నిలిచిన ఆ సినిమాకు ప్రస్తుతం సీక్వెల్ను తెరకెక్కిస్తున్నారు. దర్శకుడు రాహుల్‌ రవీంద్రన్‌. ఈ సినిమాలో నాగ్‌కు జోడీగా రకుల్ ప్రీత్ సింగ్ నటిస్తోంది. ప్రస్తుతం ఈ మూవీ షూటింగ్ పోర్చుగల్లో జరుగుతోంది. సెట్‌లోని ఓ ఫొటోను తన ఇన్‌స్టాగ్రామ్‌ ద్వారా అభిమానులతో పంచుకుంది రకుల్.
కథ ఇదేనా..?
పెళ్లిపై నమ్మకం లేని ఓ యువకుడి నేపథ్యంలో ‘మన్మథుడు’ సినిమా తెరకెక్కింది. ప్రస్తుతం ‘మన్మథుడు 2’ దాదాపు ఇదే కథాంశంతో సాగనుందని తెలుస్తోంది. ఈ సీక్వెల్‌లో నాగ్‌కు చాలా మంది అక్కాచెల్లెళ్లు ఉంటారు. వాళ్ల పెళ్లికి తన పెళ్లి అడ్డుగా ఉందనే కారణంతో.. ఇష్టంలేకున్నా తప్పని పరిస్థితుల్లో పెళ్లికి ఒప్పుకుంటాడట. అక్కడి నుంచి నాగ్‌కు కష్టాల ప్రయాణం మొదలవుతుందని వార్తలు వినిపిస్తున్నాయి.
‘మన్మథుడు’లో పారిస్‌ నేపథ్యంగా వచ్చిన సన్నివేశాలకు మంచి ఆదరణ దక్కింది. ఈ సీక్వెల్‌లో పోర్చుగల్ ఎపిసోడ్‌ హైలైట్‌గా నిలవబోతుందట. అత్యధిక భాగం చిత్రీకరణ అక్కడే జరుగుతుందని సమాచారం. ఈ సినిమాలో వెన్నెల కిషోర్‌ పాత్ర కడుపుబ్బా నవ్వించేందుకు సిద్ధమవుతుంటే.. సమంత ఓ కీలక పాత్రలో కనిపించబోతోంది.
నాగార్జున సినీకెరీర్‌లో ‘మన్మథుడు’ చిత్రం ఓ మైలురాయి. సూపర్హిట్గా నిలిచిన ఆ సినిమాకు ప్రస్తుతం సీక్వెల్ను తెరకెక్కిస్తున్నారు. దర్శకుడు రాహుల్‌ రవీంద్రన్‌. ఈ సినిమాలో నాగ్‌కు జోడీగా రకుల్ ప్రీత్ సింగ్ నటిస్తోంది. ప్రస్తుతం ఈ మూవీ షూటింగ్ పోర్చుగల్లో జరుగుతోంది. సెట్‌లోని ఓ ఫొటోను తన ఇన్‌స్టాగ్రామ్‌ ద్వారా అభిమానులతో పంచుకుంది రకుల్.
కథ ఇదేనా..?
పెళ్లిపై నమ్మకం లేని ఓ యువకుడి నేపథ్యంలో ‘మన్మథుడు’ సినిమా తెరకెక్కింది. ప్రస్తుతం ‘మన్మథుడు 2’ దాదాపు ఇదే కథాంశంతో సాగనుందని తెలుస్తోంది. ఈ సీక్వెల్‌లో నాగ్‌కు చాలా మంది అక్కాచెల్లెళ్లు ఉంటారు. వాళ్ల పెళ్లికి తన పెళ్లి అడ్డుగా ఉందనే కారణంతో.. ఇష్టంలేకున్నా తప్పని పరిస్థితుల్లో పెళ్లికి ఒప్పుకుంటాడట. అక్కడి నుంచి నాగ్‌కు కష్టాల ప్రయాణం మొదలవుతుందని వార్తలు వినిపిస్తున్నాయి.
‘మన్మథుడు’లో పారిస్‌ నేపథ్యంగా వచ్చిన సన్నివేశాలకు మంచి ఆదరణ దక్కింది. ఈ సీక్వెల్‌లో పోర్చుగల్ ఎపిసోడ్‌ హైలైట్‌గా నిలవబోతుందట. అత్యధిక భాగం చిత్రీకరణ అక్కడే జరుగుతుందని సమాచారం. ఈ సినిమాలో వెన్నెల కిషోర్‌ పాత్ర కడుపుబ్బా నవ్వించేందుకు సిద్ధమవుతుంటే.. సమంత ఓ కీలక పాత్రలో కనిపించబోతోంది.
UK VEGANISM
SOURCE: ASSOCIATED PRESS
RESTRICTIONS: AP Clients Only
LENGTH: 6:31
SHOTLIST:
ASSOCIATED PRESS
London, UK - 10 April 2019
1. Various of vegan Easter eggs and chocolate in the Plant Hub
ASSOCIATED PRESS
London, UK - 6 March 2019
2. Various of chef making vegan cheese using almonds and cashew milk in the wine and vegan cheese night at the Plant Academy
3. Vegan cheeses
ASSOCIATED PRESS
London, UK - 30 March 2019
4. Lauren Lovett teaching Plant Hub's Decadent Desserts workshop
5. SOUNDBITE (English) Lauren Lovett, Plant Hub co-founder and creator of the Plant Academy academy:
"Like fermentation is a hot thing right now, like everyone kind of knows what it is. But, people still have that kind of barrier of 'I have no idea how to make kimchi, sauerkraut, kombucha' (a fizzy fermented tea). But, yeah what I'm noticing, especially with that, is that people dabble at home, but when it's something like that which is really simple, but does like a more of a kind of advanced technique, people really just need to see it once and then they do it."
ASSOCIATED PRESS
London, UK - 6 March 2019
6. Various of participants at the wine and vegan cheese night
ASSOCIATED PRESS
London, UK - 30 March 2019
7. SOUNDBITE (English) Lauren Lovett, Plant Hub co-founder and creator of the Plant Academy academy:
"It's a tipping point. Yeah, if you go anywhere in England especially where I'm from in The Cotswolds, I can go to the village pub and there are loads of options on the menus. I think people have, like chefs have realised that it's necessary. We have so many more kind of intolerances and things these days that vegan, gluten-free food hopefully is accessible to everyone, so I think people are picking up on the demand."
8. Various of customer eating in the cafe
9. Pan from shelf with containers of kombucha to people in the cafe
10. Various of Plant Hub co-founder and chef Antonio Alderuccio cooking in the kitchen
11. Plate of full cooked plant based breakfast
12. SOUNDBITE (English) Antonio Alderuccio, Plant Hub co-founder and chef:
"We destroyed the wall in between professional side and customer because also after they eat our dinner they can also try to book a workshop with us and we can teach them how to make a dinner too. So we just tried to change the normal standard way in between, the relation between the customer and the restaurant".
13. People making cannabidiol (CBD slices) - a take on the millionaire shortbread - in the Decadent Desserts workshop. CBD is the non-psychoactive part of cannabis. The green CBD slice has a coconut caramel carob topping
14. SOUNDBITE (English) Charlie May, Decadent Desserts Workshop participant and chef:
"I think it is massively changing. There's courses like this for example that you would never have had like even five years ago, becoming more accessible. But also not only courses but online, every other video I see, I know it's probably tailored to me on Instagram because of what I watch, but every other video I see is a recipe or a like a snippet of how to create something vegan."
15. Close of CBD shortbread
16. SOUNDBITE (English) Mica Vaipan, entrepreneur:
"I've had over the last, particularly over the last 10 years, I've dealt with a lot of intolerances, I've dealt with inflammations, internal inflammations, fungal infections, just you name it. And increasingly, without even realising, I have moved towards a plant based diet."
ASSOCIATED PRESS
London, UK - 22 March 2019
16. Set up shot of Edward Bergen, Global Food & Drink Analyst for research firm Mintel
17. SOUNDBITE (English) Edward Bergen, Global Food & Drink Analyst, Mintel:
"Why it's growing so rapidly isn't because of just the vegans, it's because of those that want to have more variety in their diet and want some more what they see as more healthy options as well in their diet and veganism at the moment being linked to health. And I think it will continue to stay that way, which is why I think that why it's going to be mainstream isn't just because of this veganism, vegans or militant vegans who are just eating vegan food - they're quite small - it's definitely this wider group that are thinking about their health, thinking a bit more about animal welfare and just wanting something new, more often."
ASSOCIATED PRESS
London, UK - 30 March 2019
18. Various of Alderuccio making a vegan burger
LEAD IN:
This year is being hailed as the year veganism goes mainstream by food pundits in the UK.
A plant academy in London is spearheading not only bringing vegan food to people, but also teaching them how to make it themselves, from cheese to cake.
STORYLINE:
Vegans won't be excluded from chocolate Easter egg hunts this year.
These dairy free Easter eggs cater for the growing number of people who abstain from consuming any animal products.
Publications such as The Economist and Forbes are saying that 2019 is the year veganism goes mainstream.
The climate change campaign Million Dollar Vegan asked the Pope to go vegan for Lent in exchange for a one million US Dollar donation to a charity of his choice.
Record numbers signed up to Veganuary - committing to go vegan for January - this year.
And vegan options are becoming cheaper, more plentiful and more convenient.
But environmental concerns, as well as personal health and greater choice in meals are all among the reasons for people increasingly opting for vegan dishes.
The Plant Hub is a new vegan cookery school and restaurant in London, offering workshops in making things like vegan cheese and vegan desserts.
The hub offers plant-based foods free from additives and refined sugar.
The creator of The Plant hub's cookery school, the Plant Academy, Lauren Lovett says she shows participants simple techniques to create delicious vegan receipts.
"Fermentation is a hot thing right now, like everyone kind of knows what it is. But, people still have that kind of barrier of 'I have no idea how to make kimchi, sauerkraut, kombucha' (a fizzy fermented tea).
"But, yeah what I'm noticing, especially with that, is that people dabble at home, but when it's something like that which is really simple, but does like a more of a kind of advanced technique, people really just need to see it once and then they do it."
Lovett says veganism is becoming ubiquitous.
"It's a tipping point," she says.
"If you go anywhere in England especially where I'm from in The Cotswolds, I can go to the village pub and there are loads of options on the menu."
The hub is trying to remove the barrier between customers, vegan restaurants and vegan food.
Antonio Alderuccio, Plant Hub co-founder explains:
"They eat our dinner, they can also try to book a workshop with us, and we can teach them how to make a dinner too."
Charlie May has learned how to make vegan millionaire shortbread slices, made from cannabidiol or CBD, which is the non-psychoactive part of cannabis, coconut and carob.
May says vegan food is becoming more accessible.
"There's courses like this for example that you would never have had like even five years ago."
Other desserts being made are goji berry tarts - made of a goji berry pastry with white chocolate - walnut chocolate mousse and a fermented lemon posset.
Mica Vaipan is an entrepreneur who became a vegan for health reasons.
"I've had over the last, particularly over the last 10 years, I've dealt with a lot of intolerances, I've dealt with inflammations, internal inflammations, fungal infections, just you name it. And increasingly, without even realising, I have moved towards a plant based diet," she says.
Edward Bergen, Global Food & Drink Analyst for research firm Mintel, thinks veganism is driven by 'flexitarianism' or people who have a partially vegan diet.
But he thinks that the trend is here to stay, and in fact has more room to grow.
"We call it the vegan trend, people can say they'll have a vegan meal once or twice a week. They're flexitarian but the reason why it's, I think where the money is, and why it's growing so rapidly isn't because of just the vegans, it's because of those that want to have more variety in their diet and want some more what they see as more healthy options in their diet as well, with veganism at the moment being linked to health," Bergen says.
"And I think it will continue to stay that way, which is why I think why it's going to be mainstream isn't just because of the militant vegans who are just eating vegan food - they're quite small - it's definitely this wider group that are thinking about their health, thinking about animal welfare and just wanting something new, more often".
The The Plant Hub raised over £20,000 in a Kickstarter campaign to launch earlier this year and calls itself a hub, incubator and research centre for plant excellence.
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