Netflix Review: ‘Leila’ offers a frightening fictional glimpse into India under draconian rule

Updated 19 June 2019
Follow

Netflix Review: ‘Leila’ offers a frightening fictional glimpse into India under draconian rule

CHENNAI: Netflix’s original six-episode series, “Leila,” is an unflinching look at a fictional futuristic India run under a draconian political, social and cultural structure.

Adapted from Prayaag Akbar’s novel of the same title, and directed by Deepa Mehta (known for bold films such as “Fire,” “Earth” and “Water”), Shanker Raman and Pawan Kumar, “Leila” is set in 2047, a century after the country had gained independence from the British Empire, and is a daring take on what India could become if authoritarianism and radical forces had their way.

India, in “Leila,” is called Aryavarta, a dictatorial state ruled by Joshi (Sanjay Suri) with the help of a ruthless police force, where painful segregation of people on the basis of religion, caste and economic status is routine. They are separated by formidably tall walls to ensure purity of race.

Children of mixed parentage are whisked away from parents, and women who marry outside their religion are sent to places resembling concentration camps, where they are reformed and re-educated.

One of them is Shalini (Huma Qureshi), whose marriage to Rizwan (Rahul Khanna) outside her community is branded a crime. Her little daughter, Leila, is taken away, and her husband murdered.

The series follows the distraught mother as she goes looking for the girl. Hurt and humiliated by a draconian administration which relies on thugs and a highly intrusive surveillance system to maintain order, Shalini befriends a state-appointed minder, Bhanu (Siddharth).

Penned by Urmi Juvekar, Suhani Kawar and Patrick Graham, the series is slightly different from the book, and runs like a thriller showing chases, brawls for water (“Bandit Queen” director Shekhar Kapur had once wanted to make a movie on water wars, but could not) and torturous living conditions in filthy slums.

Qureshi portrays flashes of brilliance as a deeply troubled woman who pines for her child, but her character is often roadblocked in her quest by an unfeeling regime with a zero-tolerance approach to dissent.

Order is enforced through inhuman forms of punishment, and at one point Shalini has to roll over plates of half-eaten food.

With Netflix outside the purview of sometimes rigid Indian censorship rules, Mehta and the other directors have been able to present most graphically a scenario that is well within the realms of possibility.


Ramadan recipes: a taste of southern Italy with Linguine alla Nerano

Updated 04 March 2026
Follow

Ramadan recipes: a taste of southern Italy with Linguine alla Nerano

DUBAI: Chef Francesco Cortorillo, head chef at Dubai’s Scalini, shares a signature interpretation of the iconic southern Italian dish Linguine alla Nerano, celebrating the seasonality of zucchini and the subtle, elegant flavors of Provolone del Monaco DOP.

“Linguine alla Nerano is a dish that captures the elegance of Italian simplicity. When prepared with care, it delivers extraordinary depth from just a handful of ingredients,” he said.

Ingredients (serves 4) 


400g linguine.

700g zucchini.

120g Provolone del Monaco DOP.

40g Parmigiano Reggiano, finely grated.

Extra virgin olive oil, as needed.

Fresh basil leaves.

Salt, freshly ground black pepper.

Method 

Prepare the zucchini

Wash the zucchini and slice thinly, about 2 to 3 millimeters thick.

Heat a generous amount of extra virgin olive oil in a wide pan and fry the zucchini in batches until golden and lightly crisp.

Remove and drain on paper towels. Season lightly with salt while still warm.

Once cooled, set aside with a few fresh basil leaves.

This resting time is essential, allowing the zucchini to release their aroma into the oil.

Cook the pasta

Bring a large pot of well-salted water to the boil. Cook the linguine until very al dente. Reserve plenty of the pasta cooking water before draining.

Build the sauce

In a large pan, gently warm a small amount of the zucchini frying oil, lightly crushed. Add the fried zucchini and a ladle of pasta water to create a light base. Add the linguine and finish cooking directly in the pan, stirring gently.

Cream the pasta

Remove the pan from the heat. Gradually add the Provolone del Monaco and Parmigiano Reggiano, stirring continuously. Add pasta water slowly until a smooth, creamy sauce forms.

The sauce should coat the pasta without becoming heavy or stringy. Finish with fresh basil and, if desired, a touch of black pepper.