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@kimmie.moore

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Posted On: August 27th 2026, 11:30 pm

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Who knew the male version of Saiyaara could sound this incredibly beautiful in a female voice? ❤️🥹 Arunita Kanjilal has given this song a whole new soul with her breathtaking rendition. Every note carries an emotion, every word touches the heart, and her voice makes you feel the song in a completely different way. It’s not just a cover; it’s a beautiful reminder that a truly magical voice can make any song its own. I could listen to this version on repeat forever! ❤️✨ 📍 Live at Contai, Nandanik Club, West Bengal. Original Song Credits – Saiyaara 🎶 Singer: Faheem Abdullah & shreya Ghoshal Music: Tanishk Bagchi, Faheem Abdullah & Arslan Nizami Lyrics: Irshad Kamil Label: YRF Music Movie: Saiyaara (2025) #ArunitaKanjilal #Saiyaara #LivePerformance #Arunians #ArunitaLegend
آندومتریوز همیشه فقط با دردهای قاعدگی خودش رو نشون نمی‌ده گاهی نشانه‌های گوارشی مثل نفخ مکرر، یبوست، اسهال یا درد هنگام دفع هم می‌تونن در بعضی افراد با این بیماری همراه باشن. حتی درد هنگام ادرار و خستگی طولانی‌مدت هم از علائمی هستن که نباید نادیده گرفته بشن شناخت این نشانه‌ها کمک می‌کنه تصویر کامل‌تری از سلامت بدنمون داشته باشیم و در صورت تداوم علائم برای بررسی تخصصی اقدام کنیم. شما می‌دونستید آندومتریوز می‌تونه با علائم گوارشی هم همراه باشه؟👇 #ناباروری #سلامت_زنان #رحم #تخمدان
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What is Mutton Kundan Kaliya? Mutton Kundan Kaliya is a royal Awadhi dish that originated in the kitchens of Lucknow’s Nawabs, who were famous for their luxurious food. The word Kundan means pure gold, while Kaliya refers to a traditional meat curry. The dish is known for its beautiful golden colour, which comes from ingredients like saffron and turmeric. In some royal preparations, edible gold leaf was also used to decorate the dish, making it a symbol of wealth and grandeur. What makes Mutton Kundan Kaliya special is its delicate flavour and rich, silky gravy. Unlike the spicy mutton curries we commonly eat, this dish focuses on subtle aromas and slow cooking. Tender pieces of mutton are cooked with yoghurt, ghee, fried onions and fragrant spices, sometimes with saffron and kewra water. The beauty of this dish lies in the patience and skill required to prepare it, making it a wonderful example of Lucknow’s royal culinary heritage.
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