RAMEET SANDHU ON SONGS THAT SHAPED HER LIFE AND NEW RELEASE KARDE HAAN
by ASJAD NAZIR
Like a Scottish secret weapon, Rameet Sandhu has risen through the musical ranks with her deadly talent and amazing ability to deliver a killer song or lethal live performance whenever required.
This all-round ability of the singer and actress can be traced back to a musically-rich childhood, where she was exposed to diverse influences and showed a natural flair for performance.
The British actress and singer has teamed up with Mumzy Stranger for her latest single Karde Haan, which had a global release and is accompanied by an eye-catching music video. This is the latest song in the on-going musical journey of Rameet Sandhu and with that in mind, Eastern Eye got her to talk about her life in songs.
My earliest memory of a song is Tootak Tootak Toothiya by Malkit Singh…and it was one of many Punjabi songs played at home by my parents. When I was younger, I didn’t understand the lyrics, but it sounded so good and was super catchy, which stuck with me throughout my childhood memories. Admit it, just by reading the title you have this tune buzzing in your head right now. Big respect to the golden star Malkit!
The first song I learned as a kid was Twinkle Twinkle Little Star…and it is not the version you are thinking of. It was the super desi version from classic Bollywood film Purab aur Paschim sang originally by Asha Bhosle and Mahendra Kapoor. I learned this song with my brother Munmeet Sandhu. We learned this song because it had the fusion between Punjabi and English lyrics, which reminded me of the nursery rhythm Twinkle Twinkle Little Star. This was also the first song I performed live at a competition and won by singing it.
One song that is connected to a strong childhood memory is Teri Kanak Di Rakhi Mundiya from the Punjabi film Do Lachhian...and it was another song I learned with my brother. I remember singing this song in front of all my family members and at shows that we used to perform when we were younger. I love acting. This song is stuck in my head because we used to do an acting scene before performing it, which made it more fun and memorable.
Another song that is connected to a strong childhood memory is No. 1 Punjabi from the movie Chori Chori Chupke Chupke by Sonu Nigam and Jaspinder Narula... as I was hugely influenced by my parents who made us grow up listening to Punjabi songs. They kept us connected to our Punjabi roots. This song was particularly memorable because when I was younger the first dance I learned was of that song and I remember performing it at places.
Songs that influenced me growing up were…any by my cha cha jee Malkit Singh. We have seen him performing so many classics over the years, which was amazing. I learned a lot watching him perform and he influenced me so much. His golden voice is still going strong after so many decades.
The first album I bought was my own titled Dil Milde…and it was a moment of real joy. I was so proud of the album that I released with my brother when we were 11 years old. It was a huge achievement and a very happy moment in my life.
The first song I recorded was Jatt Ludhiana Da…and that was for our first album Dil Milde. This was sung alongside my brother Munmeet. We were lucky to have the great Malkit, who helped and guided us while recording this song.
My first solo release was Peengh…and it means a lot to me for a number of reasons. It was my debut solo single, my father Tirath Sandhu wrote it and was composed by my favourite music director Mumzy Stranger. Peengh was also my first big performance, which was at the UK Asian Music Awards at a huge arena. What an amazing experience and achievement to be aged 17, and sharing the same stage as the legend Rahat Fateh Ali khan. An unforgettable experience.
A devotional hymn that is close to my heart is Mittar Pyare Nu…and it is connected to a very sombre moment in my life. My brother and I sang this shabd (hymn) for our childhood best friend who passed away. We dedicated this hymn for him and that moment will forever remain in our hearts.
A track that connects me to an achievement I am proud of is Kuriya…because I wrote it myself and it topped the charts. It was the first time I had written a solo song and recorded it. I felt a sense of achievement with this track and I am very proud to perform it every time.
A collaboration I really enjoyed was Talli Hogaya with Curtis Young and Dr Zeus…and it showed me that thinking out of the box really works. I’ve believed music is universal and thought why not get myself, the hit-maker Dr Zeus and Dr Dre’s son Curtis Young on one track. I am glad I did and am looking forward to more unique collaborations in the future.
A song by an artist I love is Do You Know by Diljit Dosanjh…and it is one that has an addictive quality. I completely love Diljit as an artist. I love him for his hard work and determination as a singer, and actor. (Laughs). Not gonna lie, I dream of Diljit singing this song to me.
Songs that really help me are anything by Cardi B…and it is impossible to choose just one. Some of her songs are very empowering and even some of her fun songs are a great pick-me-up when you are feeling down or doubtful in life.
A song that I have on repeat right now is Teri Mitti from the film Kesari…and in my opinion, this track is full of emotion. Sung by B Praak, this song has such beautiful lyrics and one that makes you feel something, which is what good songs should do.
My karaoke song of choice is High Rated Gabru by Guru Randhawa…and can you blame me? There’s so much nakhra in this song. I absolutely love singing it.
A music producer I love working with is Mumzy Stranger…and he is someone I think is magnificently talented. He is such an amazing singer, songwriter and music producer. It is great fun working with him and sharing our ideas together. We have a few songs coming this year, which I’m super excited to let you all hear.
My latest song is Karde Haan…and its music is done by Mumzy Stranger. I’m super excited about this song as I have put in a lot of hard work into the whole project. I’m hoping you guys love it as much as I do. I’ve loved the idea of doing pop music with a Punjabi vibe, so I sat with Mumzy and made this new composition with him. The lyrics are done by my father, who has written my songs previously. We bounced a few ideas together to create this amazing song.
I am really happy to be working with the giant record label T-Series for my song Karde Haan…and we have been on quite a journey to create this song. They are the number one YouTube channel in the world and I am thankful to them for showing faith in me.
In terms of future songs…I have been travelling back and forth to Mumbai. I have been meeting new people within the music industry and experiencing a brand new vibe, which has really energised me. I learned a lot being in Mumbai and you will see the progress after watching and listening to Karde Haan.
Research for the World Curry Festival uncovered evidence of a curry house in Bradford in 1942.
Cafe Nasim, later called The Bengal Restaurant, is thought to be the city’s first.
The discovery coincides with Bradford’s City of Culture celebrations.
Festival events will include theatre, lectures, and a street food market.
Historic discovery in Bradford’s food heritage
Bradford’s claim as the curry capital of Britain has gained new historical depth. Organisers of the World Curry Festival have uncovered evidence that the city’s first curry house opened in 1942.
Documents revealed that Cafe Nasim, later renamed The Bengal Restaurant, once stood on the site of the current Kashmir Restaurant on Morley Street. Researcher David Pendleton identified an advert for the cafe in the Yorkshire Observer dated December 1942, describing it as “Bradford’s First Indian Restaurant”.
Festival organisers confirm findings
Festival founder Zulfi Karim said the discovery ended long-standing debate over which was Bradford’s first curry house. For years, different establishments had laid claim to the title, including restaurants from the 1950s and the Sweet Centre in 1964.
“This was during the Second World War, so it’s hard to imagine what ingredients they had access to with rationing,” Mr Karim said. “Even the current owner of Kashmir Restaurant thought it only went back to the 1950s.”
Bangladeshi roots of curry in Britain
Mr Karim highlighted the role of Bangladeshi immigrants in establishing Britain’s curry houses, noting that many early arrivals to the UK were former Navy workers. “That’s 80 years plus now since we’ve had a curry house in Bradford and that’s a huge story,” he added.
World Curry Festival 2025
The festival, first launched in Leeds in 2008, is being held in Bradford this year as part of the City of Culture 2025 celebrations. Running from 15–29 September, it will feature a mix of food, culture and performance.
Highlights include:
Theatre of Curry: A staged reading of Balti Kings (1999) by Sudha Bhuchar and Shaheen Khan, with curry served during the interval.
Supper club experiences.
Talks by Dr Amir Khan on nutrition and preserving authentic recipes.
Preserving the future of curry
Mr Karim stressed the importance of supporting the industry, which faces challenges due to a shortage of new talent.
“We need to keep it local, keep it authentic, and encourage people to enjoy it but also learn to cook at home,” he said.
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Finding romance today feels like trying to align stars in a night sky that refuses to stay still
When was the last time you stumbled into a conversation that made your heart skip? Or exchanged a sweet beginning to a love story - organically, without the buffer of screens, swipes, or curated profiles? In 2025, those moments feel rarer, swallowed up by the quickening pace of life.
We are living faster than ever before. Cities hum with noise and neon, people race between commitments, and ambition seems to be the rhythm we all march to. In the process, the simple art of connection - eye contact, lingering conversations, the gentle patience of getting to know someone - feels like it is slipping through our fingers.
Whether you’re single, searching, or settled, the landscape is shifting. Some turn to apps for convenience; others look for love in cafés, gyms, workplaces or community spaces. But the challenge remains the same: how do we connect deeply in a world designed to move at lightning speed?
We’ve become fluent in productivity, in chasing careers, in cultivating polished identities. Yet are we forgetting how to be fluent in intimacy? When was the last time you sat across from someone and truly listened - without checking your phone, without planning the next step, without treating time like a currency to be spent?
It’s a strange paradox: we have more access to people than ever before, yet many feel more isolated. Fun is always available - dinners, drinks, nights out, fleeting encounters - but fulfilment is harder to grasp. Are we mistaking access for intimacy? Are we human, or are we slowly adapting into versions of ourselves stripped of those raw, humanistic qualities - vulnerability, patience, tenderness - that once defined love?
Perhaps we’ve grown comfortable with the fast exit. It’s easier to ghost than to explain. Easier to keep moving than to pause. But what does that cost us? What do we lose when romance becomes a checkbox on an already overstuffed to-do list?
The truth is - the heart doesn’t move at the pace of technology or ambition. It moves slowly, awkwardly, with a rhythm that resists acceleration. Maybe that’s the point. Love has always lived in the messy spaces - hesitant pauses, nervous laughter, words spoken without rehearsal.
So the real question for 2025 is not “Have we gone too far?” but “Can we afford to slow down?” Can we still allow ourselves the sweetness of beginnings - the chance encounters, the unplanned moments, the quiet courage to be open?
Because in the end, connection is not about speed or access—it’s about presence. In a world that won’t stop moving, choosing to be present might be the bravest act of love we have left.
Instagram & TikTok: @Bombae.mix
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Researchers from the UK and US analysed data from American households between 2004 and 2019
Hotter days linked to greater intake of sugary drinks and frozen desserts
Lower-income households most affected, research finds
Climate change could worsen health risks linked to sugar consumption
Study based on 15 years of US household food purchasing data
Sugary consumption rising with heat
People are more likely to consume sugary drinks and ice cream on warmer days, particularly in lower-income households, according to new research. The study warns that climate change could intensify this trend, adding to health risks as global temperatures continue to rise.
Sugar consumption is a major contributor to obesity, diabetes, and cardiovascular disease, and has surged worldwide in recent decades. The findings, published in Nature Climate Change, suggest that rising heat could be nudging more people towards high-sugar products such as soda, juice and ice cream.
Climate link to diet
Researchers from the UK and US analysed data from American households between 2004 and 2019 and compared purchases with local weather conditions. They found that for every additional degree Celsius within the range of 12–30°C, people consumed an extra 0.7 grams of sugar per day on average.
Those with lower incomes or less education were the most affected, according to the study. Under worst-case climate scenarios, disadvantaged groups could be consuming up to five additional grams of sugar daily by the end of the century, lead author Pan He of Cardiff University told AFP.
Beyond recommended limits
The American Heart Association recommends a maximum daily intake of 36 grams of added sugar for men and 24 grams for women. However, most Americans already consume two to three times these amounts. A single can of soda contains about 40 grams of sugar.
The study showed that the increase in sugar consumption levelled off once temperatures rose above 30°C. Co-author Duo Chan of the University of Southampton suggested this may be because people had already altered their diets by that point. He warned this could be “even worse news”, as it showed dietary changes were occurring even at lower, not extreme, temperatures.
Substituting frozen treats
The research also indicated a drop in purchases of baked goods on hotter days, likely because consumers were substituting them with ice cream or other frozen desserts.
Health concerns
Unhealthy diets are among the four main risk factors for diseases that account for more than 70 per cent of deaths worldwide, according to the World Health Organization. The authors concluded that climate change, by shaping dietary choices, could further worsen public health outcomes.
RESTAURATEUR and writer Camellia Panjabi puts the spotlight on vegetables in her new book, as she said they were never given the status of a “hero” in the way fish, chicken or prawns are.
Panjabi’s Vegetables: The Indian Way features more than 120 recipes, with notes on nutrition, Ayurvedic insights and cooking methods that support digestion.
She told Eastern Eye, “Most families and chefs regularly cook only 15 to 20 types of dishes. Many vegetables in shops are ignored, because people don’t know how to cook them.
“This book gives readers confidence by providing recipes, explanations, and photographs for 30 vegetables. It also shows how they can be prepared in different ways and with different cuisines — not just Indian.”
Panjabi is part of the family that runs Amaya, Chutney Mary’s, Veerswamy and Masala Zone restaurants. She is also the best-selling author of 50 Great Curries, which sold more than two million copies.
She previously worked for Taj Hotels in India, where she was involved in creating menus for various restaurants among other projects. These menus featured Indian, Chinese, Thai, Italian and French cuisines.
When she eventually moved on after three decades, Panjabi realised that vegetables were almost always relegated to the end of a menu as side dishes.
In every cuisine the pattern was the same: starters and mains were prioritised ahead of sides — potatoes, cauliflower, or something similar.
“Yet, on the plate, two-thirds of the food is usually vegetables, while on the menu they only make up about five per cent,” Panjabi said.
Vegetarian meals often relied on mixing several items together — such as in a thali, stir-fries, or paneer combined with three or four vegetables.
A single vegetable was rarely celebrated on its own.
Panjabi listed around 30 varieties used in Indian food, including raw fruits such as banana and jackfruit.This sparked the idea for a book in which each vegetable would have its own section. “If someone has a cabbage, they should be able to look up different ways to cook it so that it becomes the main dish rather than just a side,” she said.
The recipes could be colourful, classical, traditional or inspired by street food.
With Indian dishes, people across the country are now, for the first time, experiencing cuisines from other regions, she said. Her book has 30 chapters on 30 vegetables, each with its own story, origin, and details of fibre content, calories, vitamins and whether it is acidic or alkaline.
Mumbai-born Panjabi, a Cambridge educated economist, is widely credited with shaping Indian fine dining on the global stage. She played a key role in launching Bombay Brasserie in London and later oversaw renowned restaurants including Veeraswamy and Chutney Mary. She was the first female board director of a public company in India, while serving as marketing director of the Taj Group. Now in her eighties, Panjabi said, “In most Indian restaurants in the UK, the vegetarian options are limited to dishes like gobi aloo, saag paneer, chole, and baingan bharta. There is so much more to discover.
“Western readers will see for the first time that they can cook vegetables the Indian way without necessarily making an Indian meal. They could have grilled fish or roast chicken alongside Indianstyle vegetables. That is the breakthrough — it is not limited to cuisine.
Panjabi said writing the book took two decades. “I thought it would take three or four years, but the process of discovery was so enjoyable that it kept extending,” she said. Only when Covid forced her to stay at home did she put it all together.
The result is a 350-page hardback with more than 120 colour photographs. Half the book is devoted to cooking fats, while the rest covers vegetables, lentils and millets. She described it as “almost like a food encyclopaedia,” weaving Ayurvedic wisdom with modern nutritional science.
“Much more research still needs to be done on the nutrition of vegetables,” she said, pointing out that the subject remains under-researched.
Everyday ingredients also find space in the book. She tackles myths aro-und protein deficiency in vegetarian diets, noting that Indians solved this long ago. Rice and dal, when eaten together, provide all nine essential amino acids needed for complete protein. “Dal-chawal has sustained Indian health for centuries,” she said.
Her experience in restaurants influenced her writing. Panjabi travelled across India, visiting research institutions including the National Institute of Nutrition in Hyderabad, and consulted scientists studying oils and vegetables.
She said, “When I was young, I felt that Indian food had not received its due recognition globally. My mother always explained the health reasons behind what she cooked, and I realised there must be a huge body of knowledge worth documenting.
“I feel I have only touched the tip of the iceberg (with this book). My hope is that this book will inspire other practitioners and people with influence in Indian food to join this journey.”
Vegetables: The Indian Way was published by Penguin Books
How noticing the changes in my father taught me the importance of early action, patience, and love
I don’t understand people who don’t talk or see their parents often. Unless they have done something to ruin your lives or you had a traumatic childhood, there is no reason you shouldn’t be checking in with them at least every few days if you don’t live with them.
Earlier this year, I had the privilege of looking after my parents – they lived with me while their old house was being sold, and their new house was being renovated.
Within this time, I noticed things happening to my dad (Chamanlal Mulji), an 81-year-old retired joiner. Dad was known as Simba when he lived in Zanzibar, East Africa because he was like a lion. A man in fairly good health, despite being an ex-smoker, he’d only had heart surgery back in 2017. In the last few years, he was having some health issues, but certain things, like his walking and driving becoming slow, and his memory failing, we just put down to old age. Now, my dad was older than my friend’s dad. Many of whom in their 70’s, dad, at 81 was an older dad, not common back in the seventies when he married my mum.
It was only when I spent extended time around my parents that I started noticing that certain things weren’t just due to old age. Some physical symptoms were more serious, but certain things like forgetting that the front door wasn’t the bathroom door, and talking about old memories thinking that they had recently happened rang alarm bells for me and I suspected that he might have dementia.
Dementia generally happens in old age when the brain starts to shrink. Someone described it to me as a person’s brain being like a bookshelf. The books at the top of the shelf are the new memories and the books at the bottom are the new memories. The books at the top have fallen off, leaving only the old memories being remembered. People with dementia are also highly likely to suffer from strokes.
Sadly, my dad was one of the few that suffered a stroke and passed away on 28th June 2025. If you have a parent, family member or anyone you know and you suspect that they might have dementia, please talk to your GP straight away. Waiting lists within the NHS are extremely LONG so the quicker people with dementia are treated, the better. Sadly, the illness cannot be reversed but medication can help it from getting worse.
One thing I would also advise is to have patience. Those suffering with dementia can be agitated and often become aggressive, but that’s only because they’re frustrated that they cannot do things the way they used to.
The disease might hide the person underneath, but there’s still a person in there who needs your love and attention.” - Jamie Calandriello