Om Puri

Om Rajesh Puri OBE (born 18 October 1950) is an Indian actor who has appeared in mainstream commercial Indian and British films, Independent films and art films. His credits also include appearances in American films. He has been awarded Padma Shri, the fourth highest civilian award of India.

Early life

Om Puri was born in Ambala, Haryana, to a Punjabi Hindu family. His father worked in the railways and in the Indian Army. Puri graduated from the Film and Television Institute of India, Pune. He is also an alumnus of the 1973 class of National School of Drama where Naseeruddin Shah was a co-student.

Career

Puri has worked in numerous Indian films and in many films produced in the United Kingdom and the United States.

He made his film debut in the 1976 Marathi film Ghashiram Kotwal, based on a Marathi play of the same name by Vijay Tendulkar. It was directed by K. Hariharan and Mani Kaul in cooperation with 16 graduates of the FTII. He has claimed that he was paid "peanuts" for his best work. Along with Amrish Puri, Naseeruddin Shah, Shabana Azmi and Smita Patil, he was among the main actors who starred in what was then referred to as art films such as Bhavni Bhavai (1980), Sadgati (1981), Ardh Satya (1982), Mirch Masala (1986) and Dharavi (1992).

Puri

Puri ( listen ) (Odia: ପୁରୀ) is a city and a Municipality in the state of Odisha in eastern India. It is the district headquarters of Puri district and is situated on the Bay of Bengal, 60 kilometres (37 mi) south of the state capital of Bhubaneswar. It is also known as Jagannath Puri after the 12th-century Jagannath Temple located in the city. It is one of the original Char Dham pilgrimage sites for Hindus.

Puri is known by several names since the ancient times, and was locally known as "Shrikhetra" and Lord Jagannath temple is known as "Badadeula". Puri and the Jagannath Temple were invaded 18 times by Hindu and Muslim rulers, from the 4th century AD till the early 19th century with the objective of looting the treasures of the temple. Odisha, including Puri and its temple, were under the British Raj from 1803 till India attained independence in August 1947. Even though princely states do not exist in India today the heirs of the Gajapati Dynasty of Khurda still perform the ritual duties of the temple. The temple town has many Hindu religious maths or monasteries.

Puri (disambiguation)

Puri may refer to:

Puri (food)

Puri (also spelled poori) is an unleavened deep-fried Indian bread, commonly consumed on the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a curry or bhaji, as in Puri bhaji.

Puri is most commonly served at breakfast. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam.

Name

The name puri derives from the Sanskrit word पूरिका (pūrikā), from पुर (pura) "filled". It has a similar name in many Asian languages including: Assamese: পুৰি (puri), Hindi: पूरी (pūrī),Marathi: पूरी (pūrī), Kannada: ಪೂರಿ (pūri), Malayalam: പൂരി, Burmese: ပူရီ (pūrī), Nepali: पूरी (puri), Odia: ପୁରି (puri), Punjabi: ਪੁੜੀ (pūḍī), Tamil: பூரி (pūri), Telugu: పూరి (pūri), and Urdu: پوری‎ (puri). Puri (პური) also means bread in Georgian.

Ingredients

Puri is prepared with wheat flour, either atta (whole wheat flour), maida (refined wheat flour), or sooji (coarse wheat flour). Maida flour is the most common flour used in making Puris. In some recipes, cumin seed are also added to the dough. A dough of flour and salt is either rolled out in a small circle or rolled out and cut out in small circles and deep fried in ghee or vegetable oil. While deep frying, it puffs up like a round ball because moisture in the dough changes into steam which expands in all directions. When it is golden-brown in color, it is removed and may be served hot or saved for later use (as with the snack food pani puri). The rolled puri may be pricked with a fork before deep frying to get a flat puri for chaat like bhel puri. A punctured puri does not puff when cooked because the steam escapes as it cooks.