Stay updated with breaking news from குலு அப்பா. Get real-time updates on events, politics, business, and more. Visit us for reliable news and exclusive interviews.
Much before performing on The Great Indian Laughter Challenge and his memorable roles in Deccani films, Jaani incorporated such mimicry alongside stand-up acts during his Intermediate days. From his childhood, he was inspired by the play Adrak Ke Panje and artistes like Kamal Raza. “Besides the sheer hilarity occurring during these evergreen plays, the costume changes and the way the sequences were acted out enamored me. So I thought, if these peformers could do it, I can too!” remembers Jaani. The beginnings KB Jaani with Adnan Sajid Khan before his Gullu Dada days In the tenth standard, he and his friends used to stage plays and stand-up acts in his haunt of Old City. Though it was only at age 17 that he began taking to the stage. Jaani then got his push in Raichur, Karnataka where there was somewhat of a platform for comedians much before people began tuning into the TV show ....
Bolo Hau review: A step in the right way for Dakhni language By Yunus Y Lasania| Updated: 29th January 2021 12:13 pm IST Actress Jahnavi Dhanrajgir, Ankit Rathi, Adnan Sajid (Gullu Dada) at press meet for the upcoming Bollywood movie - Bolo Hau with Hyderabadi Tadka. Photo: Mohammed Hussain Hyderabad: In recent memory, movies from our city have more or less become a caricature of sorts, thanks to popular culture turning Dakhni (or Hyderabadi), our language which is spoken across the Deccan, into a vernacular for comic relief. The Angrez is perhaps the best example that I can think of. However, at a time when there is a growing assertiveness of Dakhni language in the south, Tarun Dhanrajgir’s ....
Gullu Dada’s Zafarani Biryani: A new taste for Hyderabad By Umera Riyaz| Edited by Sruthi Vibhavari | Published: 18th January 2021 9:35 pm IST Hyderabad is, unarguably, the best place for biryani. The debate only rises when asked which restaurant serves the best biryani. The rice-based aromatic dish had a long journey from Persia, to Mughal bawarchi khana to various parts of the Indian subcontinent. But, Hyderabad is the land that embraced it as its own aeons ago. Hyderabad, over the years, also showed versatility in the ‘types’ of biryani–from vegetable variant we unhesitantly term ‘pulao’, to several non-vegetarian versions– each of it is made in a different method, which gives it a characteristic taste. ‘Gullu Dada’s Biryani’, the biryani chain named after a popular Hyderabadi character played by Adnan Sajid Khan, brought an exciting touch of ‘Zafran’ (saffron) to the city’s favourite dish. ....