‘Penguin Bloom’ sees Naomi Watts in a poignant comeback
Updated 18 February 2021
Gautaman Bhaskaran
CHENNAI: Tragic stories on screen have been dime a dozen, but I have never seen one in which a tiny magpie plays a soother and soulmate to a physically challenged woman with three young sons.
Helmed by Glendyn Ivin, who first grabbed our attention with his short film “Cracker Bag,” which clinched the Palm d’Or at Cannes in 2003, “Penguin Bloom” sees the director tell a true story with his own artistic take.
At first it may seem distressingly unhappy, but the film picks up and finds its wings, so to say, as the 94-minute plot progresses. A combination of hauntingly happy music by Marcelo Zarvos and some breathtakingly scenic shots allow the piece to alternate between the tragically sorrowful and hopefully happy — it all works wonderfully despite a few minor flaws.
The film stars Naomi Watts. (YouTube)
A family on a vacation in Thailand is stunned when Sammy Bloom (Naomi Watts) suffers a terrible fall that leaves her paralyzed below her waist. For a woman who loved the sea and surfing, nothing could have been more physically and mentally anguishing.
With three young boys to take care of, she finds she has to depend on her husband Cam (Andrew Lincoln) for the smallest of chores. But he is caring and helpful, raising her spirits and also keeping the boys cheerful.
With three young boys to take care of, Bloom finds she has to depend on her husband Cam (Andrew Lincoln) for the smallest of chores. (YouTube)
When one of them, Noah (Griffin Murray-Johnston in a sensitive screen debut), brings home an injured magpie and names it Penguin, because its colors are black and white, Sammy is not pleased. But she lets the bird stay, telling her family that it will fly away as soon as it gets better.
In several remarkable scenes, Ivin uses little ploys to get Penguin to endear itself so that the wheelchair-bound Sammy begins to grow fond of the bird.
Imaginatively shot with a touch of novelty, the film thinks up tricks that the little feathered fellow indulges in. Penguin begins to suddenly sing, much to the amazement of Sammy and her family.
As the bird gets physically stronger and more energetic, it scampers around mischievously like a child, playing with just about everything it can lay its beak on (breaking a bottle of honey or pecking at a doll), making Sammy realize she may have far more in common with the endearing little animal than she once thought.
Watts needed this film to stop her career from drifting any further. A marvelous actress, with an electrifying screen presence, who dazzled in works like “Mulholland Drive” and “King Kong,” she faltered in “The Book of Henry” and Gus Van Sant’s “The Sea of Trees” (which was greeted with boos at Cannes in 2015).
“Penguin Bloom” shows us that Watts still has the magical ability to rise above the noise and carry a film on her shoulders.
Recipes for Success: Chef Aniket Chatterjee offers advice and a mutton curry recipe
Updated 29 January 2026
Hams Saleh
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.
