‘Saanjh’ First Pahadi Film to Be Released on April 14

Himachal This Week

You don’t have only one reason to watch the first ever Himachali film which is all set to release on April 14, 2017 in 250 theatres across the country. ‘Saanjh’, is one of its kind Himachali film which entered various film festivals and also won awards for its storyline. Himachali director Ajay Saklani has beautifully brought out the story of the film. This is the only Himachali film which is being released in both Himachali and Hindi languages.

Shot in the picturesque locations of Himachal, ‘Saanjh’ is basically a drama film but it brings different aspects of life together in a unique way. You will see love, emotions, migration and increasing rifts in relations in this modern era. This film is a strong message to youngsters who leave their parents aside in their old age and migrate from villages to big cities. The film is all about coming out of that ‘Saanjh’ of the relationships and enter a new bright day.

This film strongly points out that relationships are integral part of our lives from which we are drifting away day by day. Ajay Saklani has already received appreciation for this film while screening it in different film festivals across the globe. This film got appreciations in Borrego Springs Film festival (California, USA) and in The Accolade Global Film Competition. The film was officially selected for Bayou Film Festival (Louisiana, USA), Los Angeles Women’s Film Festival and special screening in Punjab Film Festival 2017.

Himachal This Week also honoured this film with Himachal Excellence Award  recently. Director Ajay Saklani, told that, “I am so proud after making this film in Himachali dialect. While the film is all set to release countrywide, this would surely encourage Himachali artists to love their dialect and make films in the regional language.”

Cast

Apart from the established actors, Asif Basra and Taranjit Kaur, the whole cast of the film is from Himachal. Lead actress Aditi Charak belongs to Chamba district, lead actor Vishal and actress Rupeshwari playing the role of grandmother are from Mandi. Famous Bollywood playback singer Mohit Chauhan, who hails from Nahan, has given his voice to two songs in the film. Music is directed by Gaurav Guleria of Dharamshala.  Most of the shooting has been done in Kullu district.

Plot

Set in the picturesque Kullu valley, ‘Saanjh’ depicted the journey of Sanju, a 16-year-old city girl who becomes the victim of bogus social-media posts. When her father discovers a compromising online video in which Sanju supposedly features, he consigns her to their remote ancestral village to stay with her grandmother. Isolated and dejected, Sanju encounters ill-mannered house guest Jonga and finds surprising solace in his company. Unable to adjust to the village lifestyle, she hatches a plan to escape with the help of Jonga, but needs time to raise enough cash. Meanwhile, Sanju slowly begins to understand her grandmother’s pain-living a secluded life with almost no contact with her children-and a deep bond grows between them. When the grandmother falls sick, the film focuses on one unforgettable ‘Saanjh’ (evening) in which they are caught between light and darkness.

Chef’s Corner

Kung Pao Chicken

Ingredients

* Marinade

* 1 tablespoon soy sauce

* 2 teaspoons Chinese rice wine or dry sherry1

* 1/2 teaspoons cornstarch

* 1 pound boneless, skinless, chicken breasts or thighs, cut into 1-inch cubes

* 1 tablespoon Chinese black vinegar

* 1 teaspoon hoisin sauce

* 1 teaspoon sesame oil

* 2 teaspoons sugar

* 1 teaspoon cornstarch

* 1/2 teaspoon ground Sichuan pepper

* 2 tablespoons peanut or vegetable oil

* 8 to 10 dried red chilies

* 3 scallions, white and green parts separated, thinly sliced

* 2 garlic cloves, minced

* 1 teaspoon minced or grated fresh ginger

* 1/4 cup unsalted dry-roasted peanuts

How To Prepare Recipe

1. Marinate the chicken: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and stir gently to coat. Let stand at room temperature for 10 minutes.

2. Prepare the sauce: In another bowl, combine the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch are dissolved and set aside.

3. You may need to turn on your stove’s exhaust fan, because stir-frying dried chilies on high heat can get a little smoky. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the base. Add the chilies and stir-fry for about 30 seconds, or until the chilies have just begun to blacken and the oil is slightly fragrant. Add the chicken and stir-fry until no longer pink, 2 to 3 minutes.

4. Add the scallion whites, garlic, and ginger and stir-fry for about 30 seconds. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.

-By Chef Nitin Guleria

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