ETV Bharat / sitara
ఆ సినిమా కోసమే నాగశౌర్య ఇంటికి దర్శకేంద్రుడు!
ప్రమాదంలో గాయపడ్డ టాలీవుడ్ యువహీరో నాగశౌర్యను దర్శకేంద్రుడు రాఘవేంద్రరావు పరామర్శించారు.
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Published : Jun 19, 2019, 4:47 PM IST
నాగశౌర్యను పరామర్శించిన దర్శకేంద్రుడు
టాలీవుడ్ యువ హీరో నాగశౌర్య ఇటీవల ఓ మూవీ చిత్రీకరణలో గాయపడ్డ సంగతి తెలిసిందే. అతడికి నెల రోజులు విశ్రాంతి అవసరమని వైద్యులు సూచించారు.
ఈ విష‌యం తెలుసుకున్న దర్శకేంద్రుడు కె.రాఘవేంద్రరావు ఈరోజు నాగశౌర్య నివాసానికి వెళ్లి పరామర్శించారు. మరో దర్శకుడు బి.వి.య‌స్ రవి ఆయనతో యువహీరో ఇంటికి వెళ్లారు.
నాగశౌర్యతో రాఘవేంద్రరావు, బీవీఎస్ రవి దర్శకుడు రాఘవేంద్రరావు నాగశౌర్య ఆరోగ్య పరిస్థితిని అడిగి తెలుసుకున్నారట. అలాగే త్వరగా కోలుకోవాలని ఆకాంక్షించారట. ప్రస్తుతం దర్శకేంద్రుడు ముగ్గురు హీరోయిన్స్ , ముగ్గురు దర్శకులతో నిర్మించనున్న ప్రయోగాత్మక మూవీలో హీరోగా నాగశౌర్యను తీసుకునే అవకాశం ఉందని సమాచారం.
ఇవీ చూడండి.. 'సాహో'లో నా పాత్ర ఎలా ఉంటుందంటే?
టాలీవుడ్ యువ హీరో నాగశౌర్య ఇటీవల ఓ మూవీ చిత్రీకరణలో గాయపడ్డ సంగతి తెలిసిందే. అతడికి నెల రోజులు విశ్రాంతి అవసరమని వైద్యులు సూచించారు.
ఈ విష‌యం తెలుసుకున్న దర్శకేంద్రుడు కె.రాఘవేంద్రరావు ఈరోజు నాగశౌర్య నివాసానికి వెళ్లి పరామర్శించారు. మరో దర్శకుడు బి.వి.య‌స్ రవి ఆయనతో యువహీరో ఇంటికి వెళ్లారు.
నాగశౌర్యతో రాఘవేంద్రరావు, బీవీఎస్ రవి దర్శకుడు రాఘవేంద్రరావు నాగశౌర్య ఆరోగ్య పరిస్థితిని అడిగి తెలుసుకున్నారట. అలాగే త్వరగా కోలుకోవాలని ఆకాంక్షించారట. ప్రస్తుతం దర్శకేంద్రుడు ముగ్గురు హీరోయిన్స్ , ముగ్గురు దర్శకులతో నిర్మించనున్న ప్రయోగాత్మక మూవీలో హీరోగా నాగశౌర్యను తీసుకునే అవకాశం ఉందని సమాచారం.
ఇవీ చూడండి.. 'సాహో'లో నా పాత్ర ఎలా ఉంటుందంటే?
SHOTLIST:
RESTRICTION SUMMARY: AP CLIENTS ONLY
ASSOCIATED PRESS
London, 17 June 2019
1. Wide of Martin Siska making a Petit DJ Ne at Scarves Bar at Rosewood London, pull to close of drink
2. SOUNDBITE (English) Martin Siska, director of bars, Rosewood London:
"So the whole idea behind the drink is we try to use all ingredients which you might have for your breakfast, you know, like cereals, orange, milk, you know, chocolate, so it is sort of a funky style and it's very enjoyable and easy to drink."
3. SOUNDBITE (English) Joe McCanta, Grey Goose Global Ambassador:
"World Martini day started, I think five or six years ago to my knowledge, but it only really recently has become a bigger and bigger event each year. And it's a great time to stop and look at one of the world's most iconic cocktails and celebrate it. You know, it's a cocktail that has inspired books and inspired films, you know? Some of the world's best bartenders pride themselves on how they make their martini cocktail. And so it's a good time to take a step back and think, 'Hey, how do I like mine?'"
4. Medium of Anna Sebastian making The Artesian Martini at The Langham
5. Close of Sebastian pouring a Fig Reviver
6. SOUNDBITE (English) Anna Sebastian, Bar Manager of the Artesian at the Langham:
"I definitely think people have become much more educated in what they're drinking about the products out there at the moment. There's so much choice and I think people really started learning and investigating what they like and not just going for maybe the obvious choices. So, I think that's definitely the biggest trend. I think alcohol is much more accessible and people know much much more about it as maybe they did certainly when I started making drinks."
7. Various of Anthony Callegari making classic martinis at the Library Bar at The Ned
8. SOUNDBITE (English) Anthony Callegari, Bar Manager at the Library Bar at The Ned:
"It brings a completely different experience to the bar, it is more of a bespoke service, so we come to the table, we literally tailor the martini up to you, we ask you what gin you like, what vodka you like, what vermouth you like and what garnish as well. So it could be lime, lemon or an orange and then it is up to you. It is like making a perfume from scratch."
9. Various of Anthony Callegari making classic martinis at the Library Bar at The Ned
10. SOUNDBITE (English) Joe McCanta, Grey Goose Global Ambassador:
"Martini cocktails in general were, well historically, were really really at their heyday maybe in the '20s, '30s, '40s and '50s. That's when that kind of culture of drinking this really dry style of drink followed the culture that came before it and before it drinks were quite sweet. There's a lot of whiskey, pre-prohibition specifically, and drinks were even the predecessor to the martini cocktail, which is called the Martinez, it's a gin drink with vermouth. But they put sugar in it. They put Maraschino which is like a cherry liqueur - so a really different drink then the drink that we now know today."
11. Medium of Callegari pouring cocktail
12. SOUNDBITE (English) Joe McCanta, Grey Goose Global Ambassador:
"Nobody wants to drink the drink that your parents drank. And so if you're from that generation that you saw your parents having martini parties and all that, you're like, 'I'm going to go somewhere completely different.' And we saw this kind of influx of drinks with juices and liqueurs and colorful and very different styles of cocktails and then only recently, since maybe the early 2000s, the idea of celebrating this drink came back and people started again offering it in services just like we saw here today at The Ned, trolleys and making a bit more of a theater around this great drink. It's the most complex but the simplest drink in many ways."
13. Various of Martina Breznanova preparing the Aged Gibson Martini at The Gibson
14. UPSOUND (English) Martina Breznanova, head bartender at The Gibson:
"Basically we keep a balsamic vinager in a barrel for six months and then we fill it up with Gibson Martini Cocktail."
15. Medium of drink
16. UPSOUND (English) Martina Breznanova, head bartender at The Gibson:
"We serve it with aged balsamic onions as well. These are apple cider balsamic onions which are roasted and there's a dash of truffle oil on the top and we also serve it with shaved parmesan cheese by the side, just to compliment the flavor and wash out the smell of the alcohol afterwards."
17. Various of Patrick Kelleher preparing a sparkling martini at Coupette
18. SOUNDBITE (English) Patrick Kelleher, bartender at Coupette:
"We have a normal martini. We have Vermouth and a spirit. In this case we're using Grey Goose and then we add our homemade champagne liqueur. So, to make a champagne liqueur we use, again, Grey Goose vodka as the base, with some more (inaudible) and then we add some sugar, just to get that little sweetener. We cook it overnight in a water bath. And then we add it to the drink. So in that case, you've got the champagne in two different ways into the drink. So you have as much flavor as possible."
19. Close up of Patrick Kelleher preparing drink
20. SOUNDBITE (English) Joe McCanta, Grey Goose Global Ambassador:
"When James Bond drinks a martini, and if you look back at the films and read the books, he is always downing the drink in like two sips, and if you're going to drink that drink quickly the way he does and then go and kill someone else or sleep with someone else, you should almost always have it shaken because when you shake a martini all the ice is moving around and that flakes off into little ice kind of flakes and that makes the drink super cold immediately afterwards. But as the drink sits, it will, there's a lot more water in the drink and more dilution. So, the drink gets warmer and warmer much faster."
21. Medium of Anna Sebastian making drink
22. SOUNDBITE (English) Joe McCanta, Grey Goose Global Ambassador:
"A stirred martini cocktail will stay much colder, much longer. So, if you're going to drink it the way Bond does quick and move on, go ahead and have it shaken. But if you, like me, want to savor the drink, drink it slowly. I think there was a great poet who said, 'Drink it slowly while it's laughing at you.' Then definitely drink it this way, have it stirred so you can savor it."
23. Medium of Martina Breznanova making drink
STORYLINE:
ON NATIONAL MARTINI DAY, A LOOK AT INNOVATIVE SPINS ON THE CLASSIC COCKTAIL, PRESENTED BY LONDON BARTENDERS
To celebrate National Martini Day Wednesday, some of London's finest bartenders and most skilled mixologists have been showing off their innovative and classic takes on the popular cocktail.
"It's a cocktail that has inspired books and films" explains Joe McCanta, Grey Goose Global Ambassador. "Some of the world's best bartenders pride themselves on how they make their martini cocktail. So it's a good time to take a step back and think, 'Hey, how do I like mine?'"
At the elegant Scarfes bar at the Rosewood hotel in Holborn, director of bars Martin Siska prepares their 'Petit DJ Ne' martini, a fun take on the-morning-after-the-night-before, complete with a toasted brioche bun on top.
"The whole idea behind the drink is we try to use all ingredients which you might have for your breakfast, like cereals, orange, milk, chocolate, so it is sort of a funky style and it is very enjoyable and easy to drink."
Next up, the Artesian bar at the Langham, four-time winner of the world's best bar.
Bar manager Anna Sebastian showed the Associated Press her twist on the classic martini, named the Fig Reviver. Talking about current trends she says "people have become much more educated in what they're drinking" and don't just go for the "obvious choices."
In the Library Bar at private member's club The Ned, bar manager Anthony Callegari wheels a trolley to add theater to proceedings.
"It brings a completely different experience to the bar, it is more of a bespoke service, so we come to the table and literally tailor the martini to you, we ask you what gin you like, what vodka you like, what vermouth you like and what garnish. It could be lime, lemon or an orange and then it is up to you, it is like making a perfume from scratch."
Drinks expert McCanta explains that martinis had their heyday in the 1920s to 1950s when the new dry style drink overtook its sweeter predecessors.
"There's a lot of whiskey, pre-prohibition specifically, and drinks were even the predecessor to the martini cocktail which is called the Martinez, it's a gin drink with vermouth. But they put sugar in it. They put Maraschino which is like a cherry liqueur - so a really different drink then the drink that we now know today."
The fourth stop on the martini tour was intimate drinking den The Gibson in East London, where head bartender Martina Breznanova got her blowtorch out to show off the Aged Gibson martini, matured in balsamic vinegar barrels.
"We serve it with aged balsamic onions as well. These are apple cider balsamic onions which are roasted and there's a dash of truffle oil on the top and we also serve it with shaved parmesan cheese by the side, just to compliment the flavor and wash out the smell of the alcohol afterwards."
Finally, to French themed cocktail lounge Coupette, which boasts a bar made entirely of old French centime coins.
Bartender Patrick Kelleher prepared a sparkling martini with champagne liqueur.
"To make a champagne liqueur we use Grey Goose vodka as the base, and then we add some sugar, just to get that little sweetener. We cook it overnight in a water bath. And then we add it to the drink. So in that case, you've got the champagne in two different ways into the drink. So you have as much flavor as possible."
And the day couldn't end without asking the question every martini drinker wants to know: should you ask for your martini shaken or stirred?
According to McCanta, if you are going to drink your martini fast like James Bond you should have it shaken, because, "when you shake a martini all the ice is moving around and that flakes off into little ice kind of flakes and that makes the drink super cold immediately afterwards. But as the drink sits, it will, there's a lot more water in the drink and more dilution. So, the drink gets warmer and warmer much faster."
But on the other hand, if you want to savor your drink, "a stirred martini cocktail will stay much colder, much longer."
RECIPES:
SCARFES BAR AT ROSEWOOD
COCKTAIL 1: Petit DJ Né
Ingredients
Alcohol: 1,400 ml Premium vodka, 930 ml orange cognac liqueur
Citrus: 400 ml Orange juice, 750 ml Lemon juice
Sweet agent: 300 gr White chocolate, 500 ml Hot water
Method
In a container add the following ingredients in this order:
Alcohol
Citrus
Sweet agent
400 ml water
1,000 ml coconut water
Give a gentle stir to the mix.
In a different container pour:
1,750 ml cold whole milk
Splitting agent (Frosties 200 gr toasted for 5 mins, 100 gr coconut flakes)
Add gently the mix to the milk and keep stirring slowly. Let curd overnight and strain using coffee filter.
Add 25 ml Nutella liqueur for every litre of the final punch.
Serve
Pour 120 ml milk punch into cocktail shaker. Strain into a chilled Bellini glass over ice block
Garnish
Toasted brioche and coconut flakes
ARTESIAN AT THE LANGHAM
COCKTAIL 2: The Fig Reviver
Ingredients
60 ml fig infused premium vodka
10 gr sugar
5 ml wood
2 dash citric acid
Method
Stir over ice to -5°C / 23°F and serve over a block of ice in a rocks glass
Garnish
Mini fig leaf and a spray of fig water
LIBRARY BAR AT THE NED
COCKTAIL 3: Star of Bombay Martini from the trolley
Ingredients
60 ml premium gin
7.5 ml the Ned Library blend vermouth (a mix of half sweet white vermouth and half dry vermouth)
2 dashes of orange bitters
Method
Stirred over a large block of ice in a mixing glass kept in the freezer. Strain into a cocktail glass from the freezer
Garnish
Orange twist
GIBSON
COCKTAIL 4: Aged Gibson Martini
Ingredients
60 ml Star of premium gin
5 ml Genever
15 ml sweet red vermouth
25 y.o. balsamic of Modena to wash the oak barrels
Method
We washed the barrels with balsamic vinegar for 6 months prior the cocktails being poured in. After the barrels been soaked and rinsed with balsamic, we aged (as per the solera system) our Gibson martini for 4 years. This results in sweet almost Martinez like cocktail, yet the balsamic taste takes the edge off the sweetness and brings the right amount of acidity and tingliness on the tongue.
Garnish
Balsamic pickled onions finished with truffle oil and blowtorched for roasted aromas. Served with shaved Parmesan on the side.
COUPETTE
COCKTAIL 5: Sparkling Martini
Ingredients
30 ml premium vodka
20 ml dry vermouth
10 ml champagne liqueur*
Method
Stir over ice and pour into a chilled martini glass. Top with champagne.
*For the champagne liqueur take 20 ml flat champagne and 40 gr granulated sugar. Then add 10 ml premium vodka and water. Heat together in a bath at 60°C.
Garnish
One white grape
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