Sonu Nigam is facing backlash after his statements at a Bengaluru concert upset the Kannada community. In response, a pro-Kannada organization has filed a police complaint against the singer, alleging that his remarks incited hatred and hurt the feelings of their community.
Incident at College
The incident unfolded during Nigam’s performance at East Point College of Engineering and Technology in Virgonagar, Bengaluru, on April 25. Despite several requests from a fan to sing a Kannada song, Sonu declined, explaining that the fan was aggressively demanding it. He further remarked, “Yahi kaaran hai, Pahalgam mein jo hua hai na. Yahi kaaran hai jo kar rahe ho, jo kiya tha na abhi. Dekho toh kaun saamne khada hai.”
Sonu Nigam’s statement drew criticism not only from Kannadigas but also from netizens across India, who deemed it “uncalled for.” Social media users questioned his logic, with one writing, “How is Pahalgam incident related to asking kannada song in Bengaluru concert ?? Why is sonu nigam Linking 2 unrelated things.” Another X user tweeted, “If asking for a Kannada song at a Bengaluru concert is considered anti-national, then I have no problem being labeled as one.” However, there were also those who supported Sonu and praised him for standing up for himself.
Kannada Community Outraged
According to India Today, the Kannada-speaking community was outraged by Sonu’s comparison of a fan’s request for a Kannada song to a terrorist incident. In response, the Bengaluru district branch of Karnataka Rakshana Vedike (KRV), a pro-Kannada group, filed a police complaint on Friday. They accused the singer of hurting Kannada sentiments, stirring animosity between linguistic groups in Karnataka, and potentially inciting violence in the region.
“This statement is not only insensitive, but also dangerous. By linking a simple cultural request to a terrorist incident, Sonu Nigam has portrayed Kannadigas as intolerant, inciting linguistic hatred and threatening communal harmony,” the complaint read.
The group has urged authorities to file an FIR against Sonu Nigam under various sections of the Bharatiya Nyaya Sanhita (BNS), citing charges such as promoting enmity on linguistic lines, criminal defamation, and hurting linguistic sentiments.
While Bengaluru Police have acknowledged receiving the complaint, no formal case has been registered yet. As of now, Sonu Nigam has not made any public statement regarding the allegations.

On April 30, film producer Prerna Arora was registered by Versova police for reportedly cheating Kashish Khan, also known as Nafisa Khan, her co-producer on the movie ‘Fanney Khan’, of Rs 1.33 crore.
Initial Meeting and Investment Proposal
According to Lokmat Times, the FIR states that Kashish Khan, aged 37 and living in Andheri West, first met Prerna Arora, a resident of Hiranandani, Powai, in 2018 through mutual acquaintances. During their introduction, Arora portrayed herself as a film producer with experience working alongside stars like Aishwarya Rai, Akshay Kumar, and John Abraham, which earned Khan’s confidence.
Arora purportedly informed Khan that despite possessing a Rs 60 crore fixed deposit, she couldn’t obtain a loan using it. Subsequently, she solicited Khan to invest in a film venture, guaranteeing appealing profits. At the time, Arora was engaged in the production of both ‘Batti Gul Meter Chalu’ and ‘Fanney Khan’. Specifically, she requested Khan to invest Rs 50 lakh in ‘Fanney Khan’, vowing a Rs 10 lakh return, a 5 per cent stake in the film’s total earnings, and recognition as a co-producer.
Investment and Agreement Details
In March 2018, Khan consented to the investment and issued a Rs 50 lakh cheque from her Axis Bank account to Arora. The agreement, however, was signed not with Prerna Arora directly but with her mother, Protima Arora, who served as the director of Sudha Kriraz Entertainment Private Limited.
Differences After Film Release
Upon the release of ‘Fanney Khan’ in 2018, featuring Aishwarya Rai, Anil Kapoor, and Rajkummar Rao, Khan discovered that she wasn’t credited as a co-producer, nor did she receive the agreed-upon 5 per cent of the profits. When Khan inquired with Arora, Arora cited her father’s sickness as a reason and presented a Rs 60 crore fixed deposit certificate, promising the return of the money.
Additional Payments and Alleged Fraud
From March 2018 to January 2019, Arora is accused of taking an additional Rs 83 lakh from Khan across several transactions. Since the agreed-upon time passed without Arora returning the total sum, she allegedly defrauded Khan.
Arrest and Discovery of Forgery
During this period, Prerna Arora was taken into custody by the Economic Offences Wing (EOW) for a separate fraud case. Subsequently, Khan found out that the fixed deposit certificate Arora had presented was forged. Following Arora’s release from jail, Khan requested the repayment of her funds, but despite Arora issuing multiple cheques, all of them were dishonored.
Legal Action and Charges Filed
As a result, Khan submitted a complaint against Prerna Arora and her mother, leading the police to register a case against both women. The charges include sections 406 (criminal breach of trust), 420 (cheating and dishonesty), 465 (forgery), 468 (forgery for the purpose of cheating), and 471 (using a forged document as genuine) of the Indian Penal Code.

Stepping inside Jaatra, the specialty restaurant of the newly-inaugurated Taj Puri Resort and Spa, feels like being transported into a beautifully-crafted time capsule. One that narrates the story of Odisha’s culinary heritage while paying homage to its Southeast Asian connections.

Located at the beachside Taj Puri Resort and Spa in Odisha’s temple town of Puri, Jaatra celebrates not just food, but a fascinating piece of history: the ancient maritime voyages of the Kalinga dynasty that once connected Odisha to distant shores of Southeast Asia. Overlooking the Bay of Bengal, the resort is a blend of heritage and indulgence, with one of its most treasured features being the wheel of the Jagannath Puri Yatra, acquired through an auction after the grand annual chariot festival. The resort’s architecture draws inspiration from the Kalinga style, with interiors fashioned from traditional Khondalite and laterite stone. Layered with Odisha’s artistic heritage, the space is adorned with intricate Pattachitra motifs, Ikat weaves and earthy terracotta accents.

Fusion of flavours

As I settle into my seat at Jaatra, I am drawn to the decor which is a fusion of traditional and the contemporary. Above me, the is ceiling adorned with circular fishing baskets, the kind still used by local fishermen in the backwaters. An entire wall depicts intricate maps of historical voyages, tracing the ancient paths that once linked Odisha with Bali, Sri Lanka, and beyond, nearly 2,000 years ago during the famed Bali Jatra.

A view of Jaatra restaurant at Taj Puri Resort and Spa in Puri.
| Photo Credit:
Special Arrangement

Curated by Roopali Mohanti, whose vision brought the Taj group to Puri, and chef Sabyasachi Gorai, her partner-in-culinary-exploration since their Institute of Hotel Management Kolkata days, Jaatra’s menu is a symphony of stories.

I begin my culinary journey with the steamed manda pitha dumpling. Unlike the traditional sweet version filled with coconut and jaggery, here, executive chef Biswarup Chatterjee has given it a savoury twist of soya-based meat, lemongrass and kaffir lime. The texture is soft, while the lemony undertone adds a brightness to the bite.

Squid lollypop displayed at Jaatra restaurant at Taj Puri Resort and Spa in Puri.
| Photo Credit:
KR Deepak

Next comes the Ayam Goreng, an Indonesian-Malaysian fried chicken dish, reimagined to give an interesting taste. It is served crusted in flattened rice, alongside a bean paste dip. The presentation is a visual tribute to the palm trees that dot Odisha’s coastline, making it almost too beautiful to eat.

Then arrives the chicken patra poda. Served wrapped in sal leaf, the wood-fired chicken is seasoned with a delectable masala mix, each bite balanced with a side of cool cucumber and sweet potato mash.

Black and white chicken dumplings follow. These are curried chicken dumplings that hit the perfect note between Indian warmth and Southeast Asian spice. Each morsel is delicate yet packed with flavour, a reminder of how borders blur when it comes to good food.

For the main course, I try the khmer sea bass amok, a Cambodian classic brought to life with lemongrass, basil, bird’s eye chilli, coconut milk, ginger-garlic paste, a hint of malt vinegar, and sesame. The sea bass has been steamed to tender perfection, and the broth is heady and aromatic.

Jackfruit kasa bao displayed at Jaatra restaurant at Taj Puri Resort and Spa in Puri.
| Photo Credit:
KR Deepak

I also try the jackfruit kasa bao. Here, tender jackfruit is slow-cooked with spices and stuffed into pillowy bao buns, topped with vadi chura (crushed lentil fritters) and a sharp mango chutney. It is a playful, earthy dish, though I do miss the meaty flavours.

The chhatu mulligatawny stew feels like a warm hug. It has mushrooms and tofu, served with delicate string hoppers. A hearty yet light, spiced stew.

Chenapoda cheesecake displayed at Jaatra restaurant at Taj Puri Resort and Spa in Puri.
| Photo Credit:
KR Deepak

How can I leave without a sweet ending? First up is Textures of Coffee, a celebration of Koraput coffee of Odisha. Crunchy, creamy and intense all at once, it is an ode to the bean. And then, in a twist on tradition, the chenapoda cheesecake. The rustic caramelised flavours of Odisha’s popular chenapoda has been reimagined as a silky, delicate cheesecake. It is familiar yet new, the perfect metaphor for my experience at Jaatra.

Soon, Jaatra will unveil a cocktail bar and menu, adding another layer to its evolving narrative of flavours and storytelling.

Open for dinner at the Taj Puri Resort and Spa.

(The writer was in Puri on the invitation of Taj Puri Resort and Spa).