Disney + films, series to stream at home on OSN

In his show, Jeff Goldblum takes an idiosyncratic approach to everyday objects. (Supplied)
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Updated 16 April 2020
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Disney + films, series to stream at home on OSN

  • The streaming platform’s original content will be available regionally on OSN and offers plenty to entertain while housebound

LONDON: Disney’s new streaming platform is continuing its staggered international rollout, and is now available across North America, Australasia and much of Europe, with many more markets set to be added in the coming months. While it is not currently officially possible to watch the Disney + service in the Middle East due to Disney’s geoblocking, a recently inked deal will see original content screened in the region via OSN. Disney has big plans for the service, with an impressive array of new shows and movies slated for the future. But that’s not to say it was light on content at launch — here are some of the highlights.

‘The Mandalorian’

Perhaps the most talked about show on Disney +, “The Mandalorian” is the first live-action series in the "Star Wars" franchise. More importantly to fans of the universe, it’s also one of the most critically acclaimed new shows in recent years. Pedro Pascal plays the titular hero, a bounty hunter tasked with bringing in the galaxy’s most wanted fugitives. Set during the period between 1983’s “Return of the Jedi” and 2015’s “The Force Awakens,” at its heart “The Mandalorian” is the kind of swashbuckling space Western that George Lucas sought to conjure when he wrote the original movies: Packed with interesting characters, exotic locales and spectacular special effects. Gloomy, atmospheric and engaging, this show alone is justification enough for Disney + membership.

‘The World According to Jeff Goldblum’

Those familiar with the American actor and musician Jeff Goldblum will know that he has a … fascinating take on the world. So, a series in which Goldblum seeks to find out more about such diverse topics as ice cream, sneakers, videogames and RVs is every bit as eccentric — and entertaining — as it sounds. Goldblum takes an idiosyncratic approach to everyday objects as he interviews influencers and experts on, essentially, things he finds interesting. Your enjoyment of the series will depend on your enjoyment of Jeff Goldblum, but Disney certainly has confidence in its quirky host and has already commissioned a second season.

‘SparkShorts’

A handful of Pixar artists were given six months, a limited budget, and tasked with creating short films for the Disney + service and the studio’s YouTube channel. A number of the shorts are noteworthy for exploring more mature themes than Pixar’s usual stable of content, while films such as the excellent “Kitbull” (which focuses on animal abuse) also opt for a different animation style to its feature films. “Purl” uses an anthropomorphic ball of yarn to delve into the problematic ‘bro’ culture of corporate America, while “Smash and Grab” offers a dialog-free take on robot friendship. A fascinating look at some of the creative minds at work inside the famous studio.

‘Star Wars: The Clone Wars’ Season 7

It might have started out as a poorly received, feature-length animation experiment by George Lucas, but “The Clone Wars” gradually found its feet over time, morphing into a surprisingly sophisticated anthology series that charts a conflict mentioned only in a throwaway comment during the original “Star Wars” feature films. Having been effectively cancelled in 2013, Disney + sees the show get the finale that fans have been clamoring for. The worldbuilding and animation is spectacular, and the interweaving storylines — while ostensibly written to appeal to kids and young adults — contain some thought-provoking and (occasionally) hard-hitting moments. The show includes many knowing nods to the future plight of characters such as Yoda, Anakin Skywalker, Obi-Wan Kenobi et al, filling in some of the blanks between Episodes II and III.

‘The Imagineering Story’

The story of the Disney empire might be common knowledge, but this docuseries, directed by Oscar nominee Leslie Iwerks (granddaughter of Walt Disney’s business partner Ub Iwerks), enjoys unprecedented access to the Imagineering department — the design and development team who helped define the concept of Disneyland, and made the now-legendary theme parks into the cultural icons they are today. Unsurprisingly, the series is something of a love letter to Walt, but that doesn’t make it any less fascinating to get a glimpse behind the curtain during the formative years of Disneyland, to see how the company dealt with the death of its creator, and to understand how spectacular ideas are turned into multi-billion-dollar reality.

‘Timmy Failure: Mistakes Were Made’

A live-action adaptation of Stephan Pastis’ novel, this movie sees 11-year-old Timmy Failure and his imaginary friend (a polar bear called Total) running a detective agency in Portland, Oregon, striving to convince his mother and a well-intentioned counsellor (played by an excellent Craig Robinson) that Russian agents are running amok. It’s the kind of setup that could easily spill over into absurd slapstick, but the film (helmed by “Spotlight” director Tom McCarthy) treads carefully, retaining a slick sense of humor and an uplifting message that makes the predictably sweet ending enjoyable rather than saccharine.

‘Lamp Life’

If you’ve ever wondered what happened to Bo Peep in the period between “Toy Story 2” and “Toy Story 4,” then this short film will fill in the gaps, telling how Bo and her sheep became the infamous Lost Toys who rejoin Woody and the rest of the Toy Story cast. Like Pixar’s best work, the movie boasts kid and adult appeal, treating audiences to a heartwarming tale of loss, adversity and adventure (including a Mission Impossible-esque escape scene). This is much more than an extended deleted scene from “Toy Story 4.”

It’s not all gold. Here’s what not to watch:

‘Forky Asks a Question’

While we love Tony Hale (the voice of Forky), the US-centric line of questioning makes this a tough sell outside of North America.

‘Pixar in Real Life’

Unsuspecting New Yorkers come face to face with characters from Pixar movies. It’s never quite as entertaining as the premise.

‘Marvel’s Hero Project’

Remarkable kids are given their own Marvel story by the comicbook team in a show that aims to be inspiring, but ends up formulaic.

‘High School Musical: The Musical: The Series’

The title’s double colon is supposed to be a gag, but merely underlines that, for everyone other than the superfans, the “HSM” train has rumbled on too long.

‘Encore!’

As if to prove the point, this show reunites cast members of high school musicals to recreate their performances. It’s not good.


 Recipes for Success: Chef Aniket Chatterjee offers advice and a mutton curry recipe 

Updated 29 January 2026
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 Recipes for Success: Chef Aniket Chatterjee offers advice and a mutton curry recipe 

DUBAI: Aniket Chatterjee — currently chef de cuisine at Atrangi by Ritu Dalmia in Dubai — says his cooking is shaped as much by memory and personal history as it is by technique.  

Working closely with celebrity chef and restaurateur Dalmia, Chatterjee has developed a style that looks at Indian food not through trends, he says, but through stories — from home kitchens and street food to lesser-known regional traditions. 

Chatterjee has developed a style that looks at Indian food not through trends, he says, but through stories. (Supplied)

Many of his dishes at Atrangi are contemporary adaptations of familiar Indian flavors and everyday recipes. His approach reflects how Indian cuisine in Dubai, and beyond, is shifting, with more diners interested in regional cooking, comfort food and the stories behind where dishes come from, he tells Arab News.  

When you started out, what was the most common mistake you made?  

I put a lot of stress and pressure on myself, which was leading to my passion getting depleted.  

What’s your top tip for amateur chefs? 

Always cook with intuition and intent. Cooking depends a lot on your mindset. Once you start cooking not because someone wants to eat, but because you want to feed them, that’s a game changer.  

   What one ingredient can instantly improve any dish? 

Simple: salt. Seasoning is key. Someone once said: “The difference between good food and great food is a pinch of salt,” and I strongly believe that. And love, of course. 

When you go out to eat, do you find yourself critiquing the food?  

Obviously it’s a mechanism, after working for so many years, that I try to analyze anything that I eat. But it’s just for understanding or inspiration purposes. I do believe in giving feedback because I genuinely want the restaurant or the cook to be better.  

What’s the most common issue that you find in other restaurants? 

The thing that ticks me off is anything which starts with “viral.” I’m out. I don’t like it when restaurants follow trends and don’t do what they are actually capable of doing or love to do.  

What’s your favorite cuisine or dish? 

I love Japanese food. It’s simple yet complex. But my favorite dish changes weekly. It is like that one song that you listen to on a loop and then you get sick of it. I do the same with food. Last week it was mandi with haneeth ribs — the fat, the freshness from the tomato, rice and laban is so beautifully balanced. This week, it’s mostly ramen.  

What’s your go-to dish if you have to cook something quickly at home? 

I love to make a nice bowl of pasta. Usually, back home, in my pantry, we always have the ingredients, because even my mom loves it. It’s usually a nice simple tomato and basil spaghetti with some fresh mozzarella or a ragu or an aglio e olio.  

What customer behavior most annoys you? 

When they tell us they are allergic to something but later turns out they just don’t like the particular thing. That has happened multiple times.  

What’s your favorite dish to cook and why? 

A nice spicy curry — chicken or lamb. It’s therapeutic. Making curry, for me, is the most beautiful thing in the world. It’s very complex and layered, and it’s completely based on understanding, not a recipe. 

What’s the most difficult dish for you to get right?  

It’s not a dish, it’s two ingredients: doodhi (bottle gourd) and karela (bitter gourd). I absolutely despised both those vegetables with all my heart, until I took on a challenge to work around it. It worked out and I have had a lot of my fellow haters end up liking both. 

As a head chef, what are you like? Are you a disciplinarian? Or are you more laid back? 

I don’t like shouting; I feel that’s a very weak approach to leading a team. You have to be calm and composed. I’m a firm believer in energies and that it transpires into the food, so I don’t want a stressful work environment and having fun in the kitchen is mandatory. Of course, there are some non-negotiables, and that’s where the discipline kicks in. 

Chef Aniket’s lazy Sunday mutton curry  

Chef Aniket’s lazy Sunday mutton curry . (Supplied)

(serves 4)  

Ingredients 

Marination: 

 Mutton or lamb curry cut – 600g 
Mutton or lamb fat (preferably in cubes) – 100g 
Full fat yoghurt – 50g 
Red onion (sliced) – 450g 
Ginger and garlic paste – 80g 
Coriander stems (whole) – 15g 
Mustard oil – 30ml 
Kashmiri red chilli powder – 16g 
Turmeric powder – 8g 
Coriander powder – 14g 
Roasted cumin powder – 14g 
Black salt – to taste 

Garam masala:  

 Cumin – 8g 
Cinnamon – 4g 
Cloves – 2g 
Green cardamom – 6g 
Black cardamom – 2g 
Bay leaf – 2 pcs 
Whole dried red chilli – 1 pc 
Black pepper – 3g 
Fennel seeds – 6g 

For the tempering: 
Mustard oil – 80ml 
Whole dried red chilli – 2 to 3 pcs 
Bay leaf – 2 to 3 pcs 
Black pepper (whole) – 6g 
Cinnamon sticks – 2 to 3 pcs 

Instructions:  

Take a bowl and combine all the ingredients listed under marination. Let it sit for at least three hours, preferably overnight in the fridge. 

For the spice mix, combine all the ingredients listed under garam masala in a cold non-stick pan and slowly bring to heat. Toss the spices as they warm so they roast evenly without burning. Once cooled, blend into a coarse powder. 

Take a pressure cooker and add the mustard oil from the tempering. Once hot, add the dry spices and saute for a minute. 

Add the marinated mutton or lamb directly into the oil. The marinade will have released some water, so separate it and add only the meat, onions and fat first. This helps the meat and onions sear and caramelize properly. 

Once browned, add the remaining marinade liquid and cook for another 10 to 15 minutes. Cover and cook for two whistles plus 30 minutes for mutton, or two  whistles plus 15 minutes for lamb. Let it rest for 15 to 20 minutes until the steam releases naturally. 

Once the meat is tender, adjust the consistency and seasoning to taste. 

Turn off the heat and add one tablespoon of the garam masala. At this point, add one tablespoon clarified butter or ghee, julienned ginger (5 g), lemon juice to taste and a pinch of sugar.  

Finish with plenty of fresh chopped coriander and serve hot with rice or parathas.