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Post dinner, it was time to step out for display of fireworks, which was a highlight of the evening, pun intended.
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A nice touch which invoked nostalgia in the 40+ crowd were fillers made up of TV ads with familiar jingles from the 80s and 90s enacted by members (think Nirma on Nesbitt Ferry, Vicks in Vickery Creek and Limca at Lanier. To set the occasion up, the musical Shanbhag family – Shashank, his mother Smy Kanchan and Deepali gave a primer in song on various festivals. Unique in the roster of skits was one in Sanskrit on upholding Dharmic practices, written by Sanskrit scholar Lalitha Kamath. The language seemed to be in good hands as it gets passed down to the next generation! A quiz conducted by MCs Arvind Benny Benegal and Shwetha Bhumana on the lines of Family Feud involving Konkani themes – food, sayings, the like – hit the spot, going by the raucous enthusiasm it generated. If it was drawn out, there was a convincing reason – more kids wanted to join in the fun, and the skit grew to accommodate them! No one begrudged them the extra minutes.
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Thehigh pointof the evening was a skit involving kids entirely in Konkani, with flawless delivery of lines by the young actors none older than twelve years. Marital strife caused mostly by philandering and subsequent straightening out the kinks through counseling by – you guessed it – watching dance performances together, were the themes of the skits written by resident playwright Banur Nageshrao. The skits in Konkani wove around the dances, incorporating them in their storylines. There were Bollywood dances by not only children, but several medleys by ladies set to choreography that was top-notch.One of the dances was Kathak by two dancers who were so skilled that the steps were choreographed over videos on their phones, with just a couple of in-person practice sessions! Reshma Hegde, Savita Shanbhag and Pratibha Nayak mined their considerable talents to choreograph the dances. The association always strives to put together an eclectic offering of songs and high-energy dances across genders, genres and ages, built around a couple of long skits. The art added to the decor, besides creating interest among people readying for the spectacle that is entertainment.įollowing the arti was the most awaited program of the evening – the entertainment. The gallery viewers also enjoyed live music played by kids on instruments. This year set up near the arti was art – a show displaying the many artistic talents of the community in all age categories. It is the finale of the year, and as always, it started with pooja and arti. It was a new venue, chosen for unencumbered bursting of fireworks and display. The ones who do not find toddy can replace it with yeast for leavening.Atlanta, GA, January 9, 2019: The Konkani Association Of Georgia (KAOG) had their annual Diwali celebration at the S Convention Center in Cumming on November 3.
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For the unversed, toddy is a wine-like beverage, made with fermented sap of palm tree. Keeping rice as a constant ingredient, some ferment it with urad dal, coconut milk and coconut, while others use toddy for fermentation. Sannas have a few variations in the recipe. It is also popular in Mangalore and several other coastal regions of India. A close cousin to South Indian idli, sanna is a savoury steamed bread (or rice cake). While vindaloo is generally paired with steamed rice, according to food experts, it tastes best with sanna (or sannas). But do you know what to pair this lip-smacking dish with to enjoy it to the fullest? Read on. Almost every food aficionado across the globe is well aware of this popular dish from Goa. Also available in mutton, chicken, prawn paneer variation, vindaloo is basically juicy and soft meat (and the substitutes) dunked in a rich gravy that is spicy and hot, with a tinge of sour. One such lip-smacking instance is Goan pork vindaloo. Goan cuisine is a part of Konkani food culture, which is known for its hot-n-spicy nature. A perfect mix of Portuguese, Coastal and Maharashtrian food culture, Goan cuisine has a wide variety of dishes (mostly seafood and red meat) that offers you a unique mix of flavours to relish. But what equally played a major role in popularising Goa as a tourist's paradise is its food culture. With its picturesque beachscapes and bustling party scenes, Goa has been a traveller's paradise for years. Think Goa and the first thing that comes to our mind is pristine beaches.