Friday WatchAlong: Ghungroo! 4pm Chicago Time (AN HOUR LATER THAN USUAL)

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First, NOTE THE TIME CHANGE!!!! 4pm!!!!! I had a last minute chance to get together with a friend this afternoon and I couldn’t pass it up. So I moved watchalong an hour. If I run even longer than that (stuck in traffic, whatever), just wait for me to say “And PLAY”.

Ghungroo!!!! Shashi!!!! And period costumes! And Waheedaji!!!! And Smita Patil!!!! And it’s on einthusan.

At 4pm (or a little later if I am running late), I will put up an “And PLAY” comment. And then we play! And then we are happy!

Ghungroo (1983) - IMDb

378 thoughts on “Friday WatchAlong: Ghungroo! 4pm Chicago Time (AN HOUR LATER THAN USUAL)”

    • I’m gonna assume she is a professional performer, so it would be indiscrete for a gentlemen to visit her in her rooms, but she can be invited to sing in a large public event without ruining reputation.

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  13. Well, I already know the whole plot. Our saintly sensitive dancing girl is going to make Shashi fall in love with her, and Society will be Against Them

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      • Both those things. You can just watch the dancing, or you can “court” a dancer. A dancer might have a dozen men in her audience, but only one gets her for the night.

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          • There’s a big deal about “selling” the virginity. So she is a prostitute dancer, who has not yet been sold for the first time. Evil aunt and uncle pushing her and so on and so forth. No doubt our hero will either have to buy her to save her, or will try to rescue her from the brothel by force.

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  32. First einthusan half second freeze. I forgot about this, by the end of the movie we are all going to be a good minute off from each other.

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    • But opposite, which is important! Shashi is giving her the ghungroo to take away the taint associated with them. In Chandni, Rishi’s sister gave it to Sridevi as an insult.

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  42. It is fascinating to me that Smita’s name in this movie is Kesar (Saffron) – most expensive spice, exclusive, highly sought after – and therefore, hard to obtain for most people.

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      • We (Egyptians) use it in lots of savory dishes for holidays/celebrations. It’s not really worth saving up, because the flavor gets less strong over time. If you need recipes, hit me up : )

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          • Marinate lamb chops for 6-7 hours in grapeseed oil (it has a high smoke point), saffron, salt, garlic, lime juice and a little Indian cilantro chutney. Grill (preferred) or cook over a pan.

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          • My favorite is to put it in chicken soup/chicken broth. You literally just boil the chicken until it is done, and then add the saffron at the end. By the time that it is cool enough to eat, the flavor will have leached out. Then strain it out and eat it : )
            I usually boil the chicken with a little vinegar or lime juice, paprika or dried red chiles, cardamoms, allspice, bay leaves, etc., and whatever vegetables are handy (onion or green onion, carrot, celery, whatever).
            Typically we put in a kind of resin also that I don’t know the English name for and that is also very aromatic and kind of medicinal-smelling, like the saffron. But ignore that and just make a chicken soup that you like : )

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          • I realize that we have given you only meat recipes. . . if you make any kind of lightly flavored rice dish, like a pilav, biryani, etc., you can just add saffron while the rice is cooking and it will be very nice. For holidays we often make pilav with saffron, barberries, and almonds.

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