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The Adventures of Priscilla, Queen of the Desert. The Adventures of Priscilla, Queen of the Desert. Theatrical release poster. Directed by. Stephan Elliott. Produced by. Written by. Stephan Elliott. Starring. Music by. Guy Gross.

Cinematography. Brian J. Breheny. Edited by.

Sue Blainey. Productioncompanies. Distributed by. Gramercy Pictures. Release date. 10 August 1.

British retirees travel to India to take up residence in what they believe is a newly restored hotel. Less luxurious than advertised, the Marigold Hotel nevertheless. Happy Navratri and Saraswati Pooja. It is my favorite time of the year. While it is a time for many to fast, it is time to feast here. Now is the time I end up making.

In United States)8 September 1. In Australia)Running time. Country. Australia. Language. English. Budget. A$1,8. 84,2.

Roasted goat in Kabale. I had convinced my expedition team of two Tanzanians and one other American to venture 100 miles off track during an already 1,500-mile journey. That price gets you into one movie showing every single day at any theater in the U.S. that accepts debit cards (this does not include 3D or Imax showings).

US$2 million)Box office$2. The Adventures of Priscilla, Queen of the Desert is a 1. Australian comedy- drama film written and directed by Stephan Elliott. The plot follows two drag queens played by Hugo Weaving and Guy Pearce and a transgender woman, played by Terence Stamp, as they journey across the Australian Outback from Sydney to Alice Springs in a tour bus that they have named "Priscilla", along the way encountering various groups and individuals.

The film's title references the English slang term "queen" for a drag queen or female impersonator. The film was a surprise worldwide hit[2] and its positive portrayal of LGBT individuals helped to introduce LGBT themes to a mainstream audience. It received predominantly positive reviews and won an Academy Award for Best Costume Design at the 6. Academy Awards. It was screened in the Un Certain Regard section of the 1. Cannes Film Festival[3] and became a cult classic in both Australia and abroad. Priscilla subsequently provided the basis for a musical, Priscilla, Queen of the Desert, which opened in 2. Sydney before travelling to New Zealand, the United Kingdom, Canada and Broadway.

Anthony "Tick" Belrose (Hugo Weaving), using the drag pseudonym of Mitzi Del Bra, is a Sydney based drag queen who accepts an offer to perform his drag act at Lasseter's Hotel Casino Resort managed by his estranged wife Marion in Alice Springs, a remote town in central Australia. After persuading his friends and fellow performers, Bernadette Bassenger (Terence Stamp), a recently bereaved transgender woman, and Adam Whitely (Guy Pearce), a flamboyant and obnoxious younger drag queen who goes under the drag name Felicia Jollygoodfellow, to join him, the three set out for a four- week run at the casino in a large tour bus, which Adam christens "Priscilla, Queen of the Desert". While on the long journey through remote lands bordering the Simpson Desert, they meet a variety of characters, including a group of friendly Aboriginal Australians for whom they perform, the less accepting attitudes of rural Australia in such towns as Coober Pedy, and are subjected to homophobic abuse, violence, including having their tour bus vandalised with the words "AIDS Fuckers Go Home".

When the tour bus breaks down in the middle of the desert, Adam spends the whole day repainting it lavender to cover up the vandalism. The trio later meet Bob, a middle- aged mechanic from a small outback town who joins them on their journey. Before they arrive at Alice Springs, Tick reveals that Marion is actually his wife, as they never divorced, and that they are actually going there as a favour to her. Continuing their journey, Adam is almost mutilated by a homophobic gang before he is saved by Bob and Bernadette. Adam is shaken and Bernadette comforts him, allowing them to reach an understanding.

Everything you want to know about biryani One of my enduring interests is in the origin of biryani. Nearly all the theories that have been offered to explain how.

Likewise, the others come to terms with the secret of Tick's marriage and resolve their differences. Together, they fulfil a long- held dream of Adam's, which, in the original plan, is to climb King's Canyon in full drag regalia ("A cock in a frock on a rock"). Upon arrival at the hotel, it is revealed that Tick and Marion also have an eight- year- old son, Benjamin, whom Tick has not seen for many years. Watch Edge Of The City 4Shared.

Tick is nervous about exposing his son to his drag profession and anxious about revealing his homosexuality, though he is surprised to discover that Benjamin already knows and is fully supportive of his father's sexuality and career. By the time their contract at the resort is over, Tick and Adam head back to Sydney, taking Benjamin back with them, so that Tick can get to know his son. However, Bernadette decides to remain at the resort for a while with Bob, who has decided to work at the hotel after the two of them had become close. Production[edit]Development[edit]The Adventures of Priscilla, Queen of the Desert had originally been conceived by filmmakers Stephan Elliott and Andrena Finlay, who were at the time in production of a film called Frauds.

They initially tried to pitch Priscilla to various financiers at the 1. Cannes Film Festival, but were unsuccessful,[4] and so instead took the film's concept to Poly. Gram and, with the backing of the Australian Film Finance Corporation, were able to begin production of the film on a relatively low budget of 2. Australian dollars. Elliott and the film's producers, Michael Hamlyn and Al Clark, the latter of whom was the husband of Finlay, all agreed to work for $5.

Due to the involvement of the Australian FFC, only one non- Australian actor was allowed to appear in the film, and Clark initially considered David Bowie, whom he had known back in the 1. John Hurt, although neither was available.[6]Casting[edit]In May 1. Australian Outback searching for appropriate sites to film in, Priscilla's creators attended the Cannes to advertise their project, despite the fact that they had not yet confirmed any actors for the roles. Their primary choice for the role of Bernadette was Tony Curtis, who read and approved of the script, but eventually became unavailable. They then approached John Cleese, who was not interested. For the part of Tick, they had initially wanted Rupert Everett and for Adam they wanted Jason Donovan.[7] However, at a pre- production casting meeting held at Cannes, Everett and Donovan did not get on well with one another and were found to be openly hostile toward the production staff. In light of this, it was readily agreed that they would not be suitable for the parts[8] and the search for their three leading men would resume.

However, Donovan would go on to play Tick in the West End musical adaptation of the film. After unsuccessfully lobbying Colin Firth to play the role, producers eventually awarded the part to Hugo Weaving. Initially considering Tim Curry for the part of Bernadette, they cast Terence Stamp, who was initially anxious about the role because it was unlike anything that he had performed previously, although he eventually came on board with the concept.[9] Stamp himself suggested Bill Hunter for the role of Bob, who accepted the role without even reading the script or being told anything about the greater concept of the film other than the basic character description, while Australian actor Guy Pearce was hired at the eleventh hour direct from the Australian soap opera. Neighbours to portray the sassy but sprite Adam.[1.

Filming[edit]It is striking what an effect the disguise of drag is having on [the actors'] personalities. It makes Guy [Pearce] flirtatious, combative and loud. It makes Terence [Stamp] withdrawn and watchful ("Hello sailor," he greets me warily with his back to the wall, looking like a fallen woman in a '5.

It makes Hugo extraordinarily trashy. Al Clark[1. 1]Many scenes, including one where Bernadette encounters a butch, bigoted, Australian woman named Shirley, were filmed at the Outback town of Broken Hill in New South Wales, largely in a hotel known as Mario's Palace, also small scenes filmed in the All Nations Hotel, which Al Clark believed was "drag queen heaven".[1. They also decided to film at Coober Pedy, a rough- and- tumble mining town in Central Australia featured prominently in the film.[1. Initially, they tried to get permission to film upon the geological formation formerly known as Ayers Rock or "the Rock" (Uluru), but this was rejected by organizations responsible for the monument, such as the Uluru Board of Management, as it would have been in violation of Indigenous Australian religious beliefs.[1.

Everything you want to know about biryani. Regular readers of this column will be familiar with two regulars of Rude Food.

The first is the great biryani hunt, which is now into its second year with disastrous consequences for my shape. And the second is my admiration for Pratibha Karan, the retired IAS officer, who I regard as one of India’s finest home cooks.

Imagine my delight, therefore, when both these phenomena came together. I was pleased to receive, through the post, a copy of Pratibha’s new cookbook dedicated to biryani. Even though the book is published by Random House, well known publishers of diet books and recipe books, it seems not to have received the over- hyped treatment that is Random House’s specialty. I hope this article will set the balance right because Pratibha’s is really an extraordinary book, one that will become a classic of Indian food writing.

One of my enduring interests is in the origin of biryani. Nearly all the theories that have been offered to explain how biryani originated strike me as being bogus. One version is that the Mughals brought biryani to India which is completely untrue because the dish was known even before Babur got here. Another is that Timur (the Tamerlane of epic poetry) brought biryani with him when he came to plunder the sub- continent. This is nonsense.

If Timur did bring biryani, then he must have brought it from his homeland. But there is no record of biryani existing anywhere outside of India in that era. Pratibha offers no answers but agrees that biryani is an Indian invention, deriving from pulao which Muslim traders and invaders brought to our country. Her theory is that pulao is an army dish.

When the soldiers set up a camp for the night, the cooks could not be expected to invent elaborate meals. So they preferred a one- pot dish where they cooked rice with whatever meat or fowl was available.

When did this pulao become a biryani and what really is the difference? Again, Pratibha can only speculate. She rejects the explanation that ‘birinj’ which means ‘frying before cooking’ is the origin of the name because it hardly leads us to the biryani. More plausible is a theory which traces the name to ‘birinj’ as in the Persian word for rice. On the subject of pulao versus biryani, she comes to the only conclusion possible: there is no hard and fast distinction. Some pulaos cannot be called biryanis (the simple peas pulao, for instance) and one is reluctant to term very wet biryanis, redolent with gravy, as pulaos. But between the two is a vast grey area and the choice of terminology seems arbitrary.

The only possible distinction is that a biryani requires layering, with rice being the first layer and the top layer and the meat in the middle. In a pulao, there is no layering and the ingredients are cooked together. Moreover, because biryanis are regarded as grander dishes, they tend to be scented with kewda, rosewater, saffron etc. But Pratibha’s real interest is not in the origins of biryani or in the semantic distinctions between biryanis and pulaos. The People I`Ve Slept With Online Putlocker.

She is more concerned with tracking down India’s diverse biryanis. I am constantly annoyed by the tendency among restaurateurs and food writers alike to treat biryani as a north Indian court dish and to go on about the Mughal court or the Nawabs of Avadh. Yes, there is a court cuisine tradition to biryani. But its real significance is that it is a pan Indian dish.

Nearly everywhere in India, wherever there is a Muslim community, there is a biryani. It always irritates me that people ignore this rich tradition of regional biryanis and focus on some mythical Mughal biryani when there are such great versions to be found in every corner of India. As Pratibha points out, biryani is not really a north Indian dish.

It is essentially a south Indian dish. If you were to put together all the north Indian biryani recipes, you would end up with about four basic recipes and a few others with minor variations. If you go to the south however, the full richness of biryani dawns on you. It isn’t just the famous Hyderabadi biryanis, it is also the richly spiced biryanis of Kerala, the masaledar Andhra biryani (which is not the same as Hyderabadi biryani, but is a less refined, much earthier dish) and the biryanis of Tamil Nadu. The reason for this is simple enough. The people of the north are essentially wheat eaters.

It is the south that prefers rice and that is why south Indian biryanis frequently go beyond the north Indian obsession with basmati and use more interesting breeds of rice. In fact, wherever there is a community of rice- eaters, the biryani is likely to be more interesting. The biryanis of east Bengal (now Bangladesh) are delicious and unjustly ignored as is the mutton and potato biryani of Calcutta which delights everyone who eats in that city but which is hardly known outside of Bengal. And then, there are the biryanis of Bombay. Thanks to Narendra Modi, we think of Gujaratis as being an aggressively and exclusively Hindu community.

But, in fact, there are many, many Gujarati Muslims with their own cuisines. There are also the Gujarati trading communities: the Khojas, the Bohras, the Memons etc.

Each of them has a distinctive biryani of its own. The biryanis you get in the dhabas of Bombay – and on the street stalls – are heavily influenced by the Gujarati tradition and have little to do with any nonsense about the Mughal empire. And yet, we insist on seeing their biryanis as having evolved from Tamerlane etc. What we often forget is that trading communities had links with the Middle East that were entirely independent of the Delhi Sultanate, the Lodi dynasty or the Mughals. Arab traders came to India long before the invaders did. It was their influence that shaped the Muslim cuisines of coastal communities.

For instance, the Muslims of the Kerala coast had nothing to do with the dynasties of north India or even with the Nizam of Hyderabad. Their biryanis are almost entirely unrelated to the biryanis of Lucknow and use cardamom, cinnamon, cloves, peppercorns and even star anise for their flavour. And finally, there is that old debate about kachcha biryani in which raw meat is cooked with the rice and pukka biryani in which the meat and rice are cooked separately and then assembled before being finished with steam for a few minutes. Some purists argue that only a kachcha biryani counts as the real thing. A pukka biryani is a pulao with pretensions. This is an old dispute which I don’t want to get into here, but what is clear from Pratibha’s book and its collection of recipes is that the vast majority of biryanis are pukka biryanis.

Yes, the most famous biryani of Hyderabad is the kachcha biryani but even in Hyderabad, there are many pukka biryanis. So I am not sure whether the purists are right in excluding the biryanis of Muslim communities outside of Hyderabad from the reckoning. If you are interested in cooking, then this is the perfect book for you because unlike most cookbooks it is not written by a professional cook or a hotel chef. Pratibha does most of her cooking at home and therefore, her recipes are not difficult for the home cook to reproduce. A last point: perhaps somebody at Random House should have read the book closely before writing the inside jacket flap. Pratibha’s point is that the biryani’s origins are shrouded in dispute. Was it Tamerlane?

Was it the Mughals? Where did the south Indian biryanis come from?)The most she is willing to say is that it is ‘widely believed’ that the biryani tradition came from the Mughals.

So why then should Random House tell us categorically that biryani "originated in the Mughal court, flowering in the jagirs of Avadh…"Also, while I liked the pictures, the balance is wrong. There are not enough photos of the biryanis from the west, especially the ones from Bombay and Gujarat. Katchi Biryani (Hyderabad)Preparation time: 2.

Marination time: 5- 6 hours and cooking time: 1 hour 1.