HOW TALENTED ACTRESS ANUPRIA GOENKA ESTABLISHED HERSELF WITH NOTABLE ROLES IN FILMS AND WEB SHOWS
by MOHNISH SINGH
FROM Tiger Zinda Hai and Padmaavat to Criminal Justice and Aashram, Anupria Goenka has notched up a host of notable roles in films and streaming shows. She is fast becoming known for taking up character-driven projects notwithstanding the length of the part she is offered.
After portraying powerful characters on three successful streaming shows last year, Goenka next stars in Asur 2 and Aashram 2. The actress tells Eastern Eye that her wanting to be an actor was a very organic and yet very slow and confusing process. She also talked about things that she stills want to accomplish, being replaced at the last moment and her forthcoming projects.
How did you celebrate landing your first big role?
I don’t remember how I celebrated bagging my first big role, but I do remember that my father didn’t even realise I was working in Hyderabad as a lead in a project for a good six months of me being in there. I think I take all sorts of news in a calm and composed manner, good or bad. I remember once, with Nagesh Kukunoor; I always wanted to work with him and got a film as a lead with him, that too a crazy badass role. When he broke the news that I was selected as the lead in the film I was like, “ah okay”. He felt like I wasn’t happy! He said that there was no reaction and I was like, “No, no, I am extremely happy but I guess I don’t show it as much.” I do make it a point now to celebrate everything much more often than I used to before.
How did you spend your first acting paycheque?
I think I gave my first acting paycheque to my mother.
What is the greatest piece of advice someone ever gave you about honing your craft?
I think one was when Anurag (Kashyap) told me that I should really travel and explore myself, search my happy place, know what I really like and don’t like, as these kinds of things also affect you a lot of times, as an actor in your craft. Another advice came from Prakash Jha, where he discussed with me about how to do riyaaz every day, and in what format. We all know there is something called riyaaz and everybody has their own method. It’s very seldom that one tells you a very practical and beautiful way of doing it – that can actually be implemented in front of the camera too.
Do you remember when you decided that you wanted to be an actress?
I think, for me, wanting to be an actor was a very organic and yet a slow and confusing process. It took me two years to come to terms with the fact that I wanted to be a professional actor. It started with me wanting to do just theatre for creative satisfaction, and then when I realised that I need to earn money out of it as well to support myself and my family, I started doing commercial work. Over a period of time, the more I did the more I learned and that enticed me more towards the craft. So, yes, it took some time for me to realise acting is my true calling.
What are some things you still want to accomplish?
Oh, there are many things that I still want to accomplish. I want to be part of prolific and experiential projects. I want to learn many more skills. I want to do many different genres such as dark comedy, romcoms and even dark, psychotic roles. Period dramas and rural canvases have always fascinated me. So, there are many different kinds of roles I want to do and directors I want to work with such as Vishal Bhardwaj, Abhishek Chaubey, Anurag Kashyap, Zoya Akhtar and Dibakar Banerjee and many more.
What else do you want to do?
I want to do some international work as well to gain that experience. I want to learn many more things such as different forms of dancing, singing and pottery. I have recently just started horse-riding and pottery and now I have my eyes on archery. There’s no limit to what I want to do.
Have you ever been replaced in any project at the last moment?
Yes, I have been replaced but that’s okay. It does hurt at that point in time, but I think everyone has their reasons, and what is done is done for the betterment of the project and that’s part and parcel of the profession. It’s difficult being replaced at that time, but you learn to get over it and move on.
You were on three hugely successful streaming shows last year. But besides your own shows, what did you watch on OTT?
Lots of things! I watched Unorthodox, Hunters and The Affair on Netflix, and The Morning Show on Apple. Pataal Lok, Scam 1992 and Bombay Begums I watched recently, which I loved. Recently, I also watched Eeb Allay Ooo! Kaamyaab and Pagglait and I quite enjoyed watching them.
Apart from acting, what else are you passionate about?
I think that I am good with numbers. In my teens and early twenties, I was very hands on with investments and that was the need of the hour too. But now, I have become much more creatively inclined, so I don’t pay attention to it as much. But I am good with numbers and that is something that excites me too. However, I am bad with multitasking these days, so I can either be that or this. I am quite passionate about painting and horse-riding now and want to learn singing as well, as I said earlier. But you know, acting is such a beautiful craft that all of these skills and art forms kind of fuse in with acting, and that is why I love it so much.
What are some of your forthcoming projects?
There are Asur 2 and Aashram 2. There is a film and another show being discussed. However, everything is being delayed because of Covid-19, so that has been hard, especially with spike in cases every day. Things are even more uncertain now. I just hope that we get on the floors soon.
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.
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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
The holy town of Ambaji witnessed a spiritually significant day on Sunday as His Holiness Siri Rajrajeshwar Guruji, head of the International Siddhashram Shakti Centre, London, performed the Dhwaja ritual at the historic Ambaji Temple in Gujarat, one of the most revered Shakti Peeths of India.
Guruji, who travelled especially from London to be part of the festivities, offered prayers to Goddess Amba and hoisted the sacred flag, a symbol of divine strength, victory, and eternal devotion. Speaking about the ritual, he reminded devotees that the dhwaja inspires courage, faith, and a constant remembrance of the divine in everyday life.
Adding to the spiritual significance of the day, Guruji also personally served Bhandara (community meal) to devotees gathered at the temple premises.