Members of the Pentland Canoe Club in Scotland found a remarkable discovery during a beach cleanup earlier this month, when they came across a 25-year-old message in a bottle.
Retired high school teacher David Shand, who found the relic amongst a pile of other similar plastic bottles not containing notes inside, initially had trouble deciphering what was written. "The message was originally written on orange paper and is extremely fragile,” Shand told The Northern Times. “The orange has faded to white.”
Though significantly distressed, the letter appeared to read: "If you find...is...My name is Lynn Migh... and my postcode is AB38... and my telephone is... I live in PCD Rothes Scotland."
In an effort to locate the author, British Canoeing, the national governing body for paddlesports in the U.K., posted a photo of the note to its Facebook page.
Shand did some quick detective work of his own and presumed the letter came from Rothes Primary School, about 43 miles (70 km) from its landing spot. "If this message was put in the river [at Rothes] it shows how pollution travels into the sea and ends up on a beach,” Shand marveled. “It has probably been in the environment for about 30 years and maybe on this inaccessible beach for most of this time."
He shared the letter with the current head of Rothes, who through a “brainstorming” process with other staff, was able to locate the former student who penned the note.
Lynn Gardner, née Mighten, is an events development manager with Highland News and Media in Scotland. “I do features about events in the papers but am very much behind the scenes,” Gardner told The Northern Times, which ironically is owned by Highland News and Media. "I don't put my face out there, and when I heard this was going to be a news story I thought, 'oh no.'"
Despite her initial unease, Gardner ultimately decided that the publicity would be a good lesson for her two daughters, who currently attend Rothes, to learn about the effects of plastic pollution. Both Gardner and Shand found it equally remarkable that the bottle could travel the roiling waters of the Highland coast and still remain intact.
Shand has since reportedly sent Gardner the bottle in the hopes that it will return “fond memories of the day she wrote the letter and launched it from the Burn of Rothes, not knowing if it would ever be found, or how far it would travel!"
"We just thought it would be fun if someone got back in touch with us,” Gardner told the Times. “I never thought it would happen. It just felt like something cool to do at the time."
This article was produced in partnership with Land Rover
Feats of endurance are done for the thrill of it all, but also for the accolades—the honor and laurels. That's not the case for altruism. Most sacrifices and successes don't get praise or acknowledgement. They're done for a greater good and not what do-gooders are pining for—but that doesn't mean recognition isn't important.
That's why Land Rover started the Defender Service Awards, now in its third year. The awards celebrate the often unsung heroes who are creating meaningful change in their communities, across a variety of categories from social issues to civil service to environmental conservation. This year's nomination period runs from June 15 to July 21, 2023.
Category finalists will receive $7,500 ($5,000 from CHASE and $2,500 from
Warner Bros. Discovery), while category winners receive $25,000 and a custom
Defender 130.
Anyone can refer a nonprofit by entering the organization’s name and email
contact in the Defender Service Awards’ online submission form. The nonprofit will then receive information on how to enter, by submitting a video up to three minutes in length that showcases their service work and explains how a Defender 130 vehicle would help support their cause.
In honor of this inspiring initiative, we caught up with one of our favorite outdoor activists, professional ski mountaineer and endurance athlete Caroline Gleich (@carolinegleich), from her home in Salt Lake City, UT.
Gleich knows a thing or two about the nonprofits making an impact in the outdoor accessibility and education space. She spoke with Men’s Journal about the role environmental activism plays in her life, tips on how to get started, and who’s got her the most inspired right now.
Men's Journal: You’re incredibly accomplished as a professional athlete, from skiing the world’s tallest peaks to winning U.S. national championships to running ultramarathons. When did activism begin to play a role in your life?
Caroline Gleich: My parents are both doctors who spend a lot of time caring for other people. They’re really motivated by the betterment of the world, and always encouraged me to try to find a way to make a difference. I moved to Utah from Minnesota when I was 15, and I saw the environmental challenges here, like the air quality in Salt Lake City and issues involving extraction and open-pit mining along the Wasatch Front. That was a turning point. Then, after graduating college, I worked a summer internship with the governor of Utah’s environmental advisor and learned about energy policy and land use. That was really the starting point.
One of the barriers that often keeps people from becoming more active in advocating for the outdoors is a sense of feeling overwhelmed. How do you cope with that?
As a young person, I really struggled with that debilitating, overwhelming feeling that the world’s problems are so great, they’re so vast, what can I possibly do to make a difference? One of the things that helped me to move forward was by getting involved in my local community. Patagonia has a really cool tool to do that called Patagonia Action Works. You enter in your zip code and you can find local environmental nonprofits. A great first step is just to sign up for one of those nonprofits’ email lists, then be sure to actually read the emails because they have so many great trainings and calls to action and ways to get involved. Some of the most effective and long- lasting changes I’ve seen happen at the micro local level. So please don’t think it has to be a big, national organization to get involved with. I think the scrappy, tiny grassroots organizations are some of the most effective in this movement.
What are some of the organizations you’re excited about that are truly making a difference?
Locally, it’s the Wasatch Backcountry Alliance. They’re working to protect the snow sports experience in my home mountain range. The watershed is a big concern here because in Salt Lake City we get a lot of our drinking water from the mountains. We're currently fighting a big proposal to build a gondola in Little Cottonwood Canyon that would impact not only the watershed and the water quality, but the trees and what we call the view shed too. It would be a real eyesore.
On the national level, there’s an organization called the Outdoor Alliance that represents all of these different human-powered orgs, from biking to climbing to skiing. They have a lot of different calls to action around protecting public lands and taking action on the climate crisis. Also, the Conservation Alliance for protecting public lands. Protecting public lands, protecting nature—especially where there’s intact old-growth forests like the Tongass in Alaska and Fairy Creek in British Columbia—is a form of climate action. These ecosystems are carbon sinks, meaning they actually help to absorb the carbon we’ve emitted into the atmosphere
Who’s got you the most inspired?
I’m really inspired and motivated by Indigenous-led organizations, like Natives Outdoors, founded by my friend Len Necefer. We should be doing whatever we can to support and elevate Indigenous leadership because Indigenous communities have been stewards of the land since time immemorial, and we can learn a lot from them.
Why do the Defender Service Awards matter to you?
We often have rallies and marches and calls to action when something is going wrong, when a place is under threat and needs protection. But to come together from a proactive and positive place, that’s a really powerful thing, too. And it doesn’t happen enough. You’ve got to take those moments to reflect back on the wins, and to celebrate the progress that’s been made and I think the Defender Service Awards is a great way to do that.
Diet soda drinkers everywhere might want to reconsider their go-to beverage options. The World Health Organization (WHO), long regarded as the global authority on public health, is expected to name aspartame, one of the world's most popular artificial sweeteners, as a cancer-causing compound.
According to Reuters, WHO's International Agency for Research on Cancer (IARC) will announce aspartame's carcinogen status in the coming weeks. Because of the limited evidence linking aspartame to cancer, it's been assigned the lowest possible level in the IARC's classification system. The other two levels are "probable carcinogen," which includes things like glyphosate herbicide, and "carcinogenic to humans," reserved for dangers like tobacco smoking and asbestos.
“[IARC] has assessed the potential carcinogenic effect of aspartame,” the WHO said in a statement to Fortuneof the forthcoming report. “Following this, the Joint [Food and Agriculture Organization]/WHO Expert Committee on Food Additives (JECFA) will update its risk assessment exercise on aspartame, including the reviewing of the acceptable daily intake and dietary exposure assessment for aspartame." The results of those evaluations will be released on July 14.
Aspartame is used in countless food and drink items from Diet Coke and Crystal Light to Dannon Activia yogurt and sugar-free chewing gum. You can even find it in some medicine including cough drops. These are just a few of the products that advertise to be healthier options because they use artificial sweetener instead of real sugar.
Although the final report has yet to come out, the International Sweeteners Association is getting ahead of the news, saying it has "serious concerns with preliminary speculation about the IARC opinion." The body counts conglomerates like PepsiCo and candy giant Mars Wrigley among its members.
“IARC is not a food safety body," Frances Hunt-Wood, secretary general of the International Sweeteners Association, declared in a statement. “No conclusions can be drawn until both reports are published. Aspartame is one of the most thoroughly researched ingredients in history, with over 90 food safety agencies across the globe declaring it is safe."
The International Council of Beverages Associations similarly blasted the initial findings. "This leaked opinion contradicts decades of high-quality scientific evidence and could needlessly mislead consumers into consuming more sugar rather than choosing safe no- and low- sugar options—all on the basis of low-quality studies," the group said in a statement.
Turns out artificial sweeteners might not be so sweet after all.
We are back with our monthly guide to all the exciting food events happening around you. From special mango menus which are perfect for the season to Father's Day special offers, there is a lot to look forward to in the month of June. Plan a food-filled outing with your loved ones during the weekends or rejuvenate with soothing flavours after a long day at work, we are sure you'll find something to indulge in throughout the month. We have listed down some of the best food festivals, special offers and limited-time menus and you can make your pick that suits the foodie in you.
Here're Some Food Festivals To Enjoy In June 2023:
Italian Food Pop-Up At The Lodhi, New Delhi
The Lodhi, New Delhi, in collaboration with Chef Sambhavi Joshi of Casarecce Artisanal Pasta, is presenting a limited-edition five-course menu inspired by Trattoria-style Italian fare in the heart of the capital at Perbacco. The pasta-centric menu will feature variations of the Chef's speciality handcrafted pasta alongside an array of other Italian delicacies with a global take on the cuisine. The selection incorporates the finest quality locally sourced ingredients as much as possible. At the exclusively curated pop-up, expect signature dishes like Fritto Misto with Calamari, Caper Berry and Lemon; Burrata with Roquette, Fennel and Cantaloupe; Chorizo, Tomato and Basil Risotto; Wild Mushrooms, Parmesan and Truffle Tortellini; Raviolo with Yolk, Roasted Chicken, Wild Mushrooms and Truffle; Vanilla, Kiwi, Green Tea Panna Cotta; and more.
When: 30th June to 2nd July 2023; Dinner
Where: At Perbacco - The Lodhi, New Delhi
World Tapas Day Celebration At Sevilla, The Claridges, New Delhi
Savour the flavours of Spain, as Sevilla at The Claridges New Delhi announces its collaboration with TURESPANA, Spain Tourism Office in India, to celebrate World Tapas Day. Together, they aim to bring the essence of Spain's cuisine and culture to the heart of Delhi, providing an authentic experience for food enthusiasts. The Tapas menu is specially curated by Executive Chef at The Claridges, Ankur Gulati. The set menu at the restaurant will feature a range of delectable offerings, including a variety of tapas like Patata Bravas, Chicken Croquette, Pimientos del Piquillo Rellenos de queso (a unique blend of goat cheese-filled Spanish green pepper fritters) and more. The main course also includes both vegetarian and non-vegetarian delights. Traditional Tiramisu and Spanish saffron-infused crema catalana are not to be missed.
When: June 10th to June 20th, 7 pm-11 pm
Where: Sevilla, The Claridges, New Delhi
Price: INR 3500 plus taxes/per person
Mango Menu, one8 Commune
Virat Kohli's one8Commune has launched a summer special mango menu - "SUMMER VACATIONS". From the freshest salads to mouthwatering sushi, sizzling tacos, and mind-blowing curries, enjoy the splendid flavours of mango. The menu has some incredible dishes like Mango Kerabu Salad, Mango & Sprout Salad, Mango and Avocado or Salmon Sushi, Chickpea or Prawn & Mango Tacos, Kerala Mango Fish Curry, Mango & Summer Vegetable Curry and the Chef's personal favourite Mango Dessert.
What: Special Summer Menu, one8 Commune
When: 1st June '23 onwards
Where: one8 Commune (Delhi, Kolkata & Pune)
Cost: INR 325 onwards
Wine dinner With Chef Michel Christmann At Roseate Hotels & Resorts
Roseate Hotels & Resorts and All Things Nice present a sit-down, 6-course wine dinner featuring a delicate fusion of French and Indian cuisine curated by uber-talented Chef Michel Christmann at Roseate House New Delhi on 14th June 2023. The food menu for the night will include Chef's signature dishes such as Drumstick and Moringa Soup, Grilled Prawns, Crispy Broccoli, Kadaif Wrapped Marinated Seabass, Kadaif Wrapped Marinated Cottage Cheese, Braised Lamb, Eggplant Cannelloni and Modern Lemon Tart. The wine menu has been carefully curated to pair with these dishes.
What: Wine Dinner with Chef Michel Christmann
When: Wednesday, 14th June 2023, 8 pm
Where: Roseate House New Delhi, Aerocity
Cost: Rs 8,500 all-inclusive
Hakka Chinese Cuisine Pop-Up At Honk, Pullman
Honk, the award-winning restaurant at Pullman New Delhi Aerocity has welcomed Chef Katherine Chung to showcase her expertise in Modern Hakka Chinese Cuisine. The cuisine, having originated from the Hakka people who migrated across China's vast landscapes, tells a tale of resilience, adaptation, and preservation. Chef Katherine unveils a menu with delicacies like Roast Crackling Pork, Whole Fish steamed with Ginger, Scallion and Sichuan Peppercorn and Steamed Prawns on Glass Noodles for non-vegetarians and Soy Braised Tofu Sliders and King Oyster Mushrooms with Rice Wine and more for vegetarians.
Each dish will showcase Chef Katherine's culinary finesse, using ingredients and spices like Fermented Black Beans, Chili Bean Paste, Mustard Tubers, Sand Ginger, her own homemade Rice Wine where she will be combining authenticity with innovative twists that are sure to delight even the most discerning palates.
Where: Honk, Pullman New Delhi Aerocity
When: 9th June- 18th June 2023, 7:00 pm onwards
Thai Food Festival - The Westin Gurgaon
The Westin Gurgaon, New Delhi has brought authentic flavours of Thailand to Delhi NCR, with an exclusive 10-day Thai Food Festival at EEST, their Pan-Asian restaurant. The menu has been curated by expat guest Chef Chaiwat Saengsawang & Chef Theerawat, who are being flown in from W Bangkok Hotel exclusively for this food festival.
The ala-carte menu at the Thai Food Festival includes a variety of appetizers, signature soups and salads, such as Chargrilled Eggplant Salad, Banana Blossom Crab Meat Salad, Tom Kha Hed Soup and the Som Tum Corn. While, the mains include an array of curries ranging from the signature Massaman Tofu Curry, Red Duck Curry, Tom Yum Prawn and Cashew Chicken, every dish has been curated with authentic Thai herbs and flavours. When: June 23 - July 3, 2023
When - Lunch and Dinner
Mango Affair At Dhansoo Cafe, Gurugram
Located in Gurugram's most premium mall, Dhansoo Cafe is all set to create an unforgettable experience with their 'A Sweet & Sour Mango Special Menu', which allows you to choose from a variety of flavours and combinations. Dhansoo Cafe's Mango menu includes a host of exciting culinary creations to tease the palate of their patrons starting from Aam Wala Bhel, Sweet & Spicy Mango Curry, Mango Chicken Burritos, Kerela Meen Manga Curry, Mango Bhapa Doi and many more.
What: Mango Affair
Where: Dhansoo Cafe, 3rd Floor, Ambience Mall, Gurugram
When: 1st June & 15th June 2023. 12noon to Midnight
Cost for two: INR 2000 plus taxes
Pizza Festival At BrewDog
When it comes to pizza, we can celebrate the delicious food every single day! Popular brewery BrewDog has curated a month-long festival with eight special pizza creations crafted with premium and exotic ingredients. The idea was to break away from conventional pizzas, and explore some diverse cooking techniques to be enjoyed with craft beer. There's even a special Thai-style pizza that is quite unique on the menu.
What: Pizza Festival
Where: BrewDog Mumbai, Bandra, Gurugram and Amritsar
When: 8th June - 4th July, 2023
Timings: 12am - 1pm
Sri Lankan Food Festival At Hilton And Hilton Garden Inn Bengaluru
Hilton And Hilton Garden Inn, Bengaluru Embassy, Manyata Business Park is hosting "Kandy Esala Perahera" food festival at Neo Kitchen. Chef Anura Chandrasiri Lenora is bringing authentic and hearty tastes from his home in Sri Lanka to the heart of Bengaluru. The culinary extravaganza will take place at the Neo Kitchen where food and theatre come together, offering foodies in Bengaluru the opportunity to savour the vibrant flavours and rich cultural heritage of Sri Lankan cuisine. Further, the festival shall conclude as an elaborate Sri Lankan Festive Sunday Brunch on June 11, 2023.
What: Sri Lankan Food Festival
When: 2nd June 2023 to 11th June 2023
Where: Neo Kitchen, Hilton Garden Inn Bengaluru
from NDTV News Search Records Found 1000 https://ift.tt/jrbZBTk
Before Tampa, FL resident Nancy Sauers passed away last November, she ensured that her cats would never have to work another day in their lives. Sauers, who bore the loss of both her husband and only son, willed $300,000 and her million-dollar home to her brood of seven Persian cats, six of whom are awaiting adoption in the care of Tampa’s Humane Society. One of the cats, Snowball, has already found a home.
As Sauers cats were her primary family, she wished to ensure all of their future vet, grooming and food expenses were taken care of regardless of who ended up adopting them. Sauers also stipulated in her will that the pets are to remain in her opulent home until each of the them has passed away.
Due to their dowery, people are lining up to adopt one of the remaining cats. Sherry Silk, executive director of Tampa’s Humane Society, marveled that she had received as many as 156 adoption applications.
Though the adoptive parents will have to pay up front for all cat-related expenses, they will be reimbursed through the Sauers estate. As a result, the adoption process is more intricate than usual.
"Reports have to be generated every couple months about how much money's been spent, who's adopted them and all that. So I've kind of weeded through those 156 applications and my goal is to have them out by this weekend or by early next week,” Silk told Fox News Digital.
Silk’s immediate goal, however, is to get the cats into forever homes. "That's the most important thing. I believe Nancy just wanted them to be loved and cherished."
There will be no love lost, however, between the cats. "There may be two of them that are going to go together," Silk admitted. "But frankly, I was surprised the cats really don't like each other."
NASA has been sending non-crewed spacecraft to Mars for decades, but the idea of humans stepping foot on the Red Planet one day has long seemed out of our reach. Thanks to four brave volunteers, the space exploration authority will be able to learn more about what life will look like for astronauts on Mars.
On June 25, NASA locked four strangers in its "Mars Dune Alpha" simulator, where they'll remain for a total of 378 days. The 1,700-square-foot habitat at NASA's Johnson Space Center in Houston is entirely 3D-printed and designed to emulate conditions on our closest planetary neighbor. By having NASA scientists observe the crew dealing with resource limitations, equipment failures, communication delays, and other potential problems a real-life crew might encounter, the space agency can be as prepared as possible when the time finally arrives to send a crewed mission to Mars.
The Mars Dune Alpha trial is the first of three planned Crew Health and Performance Analog (CHAPEA) missions, with the next ones slated for 2025 and 2026. Research scientist Kelly Haston, structural engineer Ross Brockwell, emergency medicine physician Nathan Jones, and U.S. Navy microbiologist Anca Selariu were selected from thousands of applicants for the yearlong mission.
"The knowledge we gain here will help enable us to send humans to Mars and bring them home safely," CHAPEA principal investigator Grace Douglas said at a press conference before the experiment began. "Our best wishes go with you as you begin this adventure of discovery."
Haston was named the commander of the simulated Mars mission and was immensely proud of her team for taking on such a daunting task. "We are determined to produce the best possible data for the teams that have poured their hard work and spirit into this project," she said. "It is a career and personal highlight to be both scientist and test subject and produce data that may enable new methods and safer space travel and habitation one day."
Brockwell believes that human exploration of Mars will help teach us more about ourselves. "It will inspire us to take care of each other and take care of this beautiful and wonderful planet, this wonderful world that will always be our home," he said. "I'm honored and I'm grateful and super excited to be a part of this and part of this great crew to help put a contribution to put us on the path to Mars."
The four will not be allowed to leave the simulated Mars habitat until July 7, 2024. For now, we'll have to live with photos from NASA's Curiosity and Perseverance rovers.
For nearly 200 years, Talisker distillery has been crafting its unique style of single malt along the craggy coast of Skye. The Scotch whisky always sings with a sense of place, owed to its home along the western edge of Scotland. It drinks crisp, clean, and maritime, like the dawn air blowing over this remote and rugged landscape. The brand’s latest release might be its most evocative expression yet: Talisker 30 Year Old.
It's an eminently nuanced arrangement of sweet, peat, and heat. The sweetness arrives as soon as you uncork the bottle. Apple, lavender, and burnt honey are all here to consider. On the tongue is an unmistakable whisper of chimney smoke. There’s a savory slant to the sip; a hint of saltiness contrasting the orchard fruit from the nose. Tobacco smoke emerges in the finish, the sturdiness of it all girded by a cask strength bottling at 49.6 percent ABV.
“Three decades spent in American oak casks allow the distillery character to develop refined and exquisite qualities,” confirms Stuart Morrison, master blender and whisky specialist for Talisker’s parent company, Diageo.
“As the spirit ages through its twenties, the fruit flavors become even more complex, giving us fragrant tropical notes and the peppery smokiness that moves from coal-tar to a warming, smoldering bonfire. A truly spectacular Talisker liquid, every sip is a celebration of the magnificence of Skye.”
Courtesy Image
Indeed, if you’ve never explored the isle in person, a neat swig from this $1,100 bottle will make you feel like you’ve just swam ashore. And if you’re looking to enhance the transportive effect further still, invite some oysters to join the party: The coastal origins of Talisker mark it as the ideal accompaniment to any big and beautiful bivalve. There’s actually quite a careful science to the pairing process.
“Slurp your oyster but leave a trace of the briny, oceanic, oyster liquid in the half shell before adding a small pour of Talisker,” explains Ewan Morgan, the U.S. brand ambassador for the distillery. “Cheers with your shell in the same way you would a glass, using the traditional Scottish, Sláinte!, and slurp away.”
There are only 561 bottles of Talisker 30 Year Old washing up on American shores this year. They just hit shelves earlier in the month, so if you want to secure the treasure you’d better set sail for your local liquor store soon, matey. Thankfully, though, a worthwhile oyster luge works perfectly well with your standard everyday bottling of Talisker 10—readily available for around $50.
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“Pairing oysters with Talisker enhances the oyster’s ‘merrior’ while complementing the mixture of spices in the Scotch,” says Greg Martino, who co-owns an aquaculture farm on Martha’s Vineyard called Cottage City Oysters. “We shuck them cold and fresh from the boat and pour the whisky right in. It’s the ultimate oyster shooter.”
If you don’t own your own boat—or oyster farm–you can still re-create the experience a thousand miles from shore. Cottage City ships its sustainably grown bivalves across the United States. One hundred oysters will set you back $180, plus another $40 for two day shipping. And, no, a bottle of Talisker is not included.
In short: This is a special bottle worth the price tag if you're lucky enough to score one.
California consistently ranks among the biggest producers of renewable energy in the U.S., making green power a lucrative business in the most populous state in the country. Ray Brewer saw those dollar signs as a golden opportunity, but his ambition has since landed him behind bars.
On Monday, Brewer was sentenced to six years and nine months in federal prison after being convicted for scamming $8.75 million from investors from 2014 through 2019. According to a statement from federal prosecutors, the man claimed to be building anaerobic digesters to harvest cow manure for energy at various dairies across the state. Those devices break down biodegradable material like cow dung and turn it into methane, which can then be sold and give the producers renewable energy credits for producing green energy. Brewer told investors he would turn the manure into methane while they would receive 66 percent of net profits and tax incentives.
It went beyond just Brewer sweet-talking the people with money. He took the investors on tours of dairies where he allegedly planned to build the digesters and even boasted that he'd raised millions of dollars for the endeavor. He even sent them forged lease agreements with dairy owners, fake loan agreements with banks, fraudulent contracts with multinational companies, and doctored pictures of the machines under construction to prove his operation was legit.
Instead, the millions of investor dollars went into several bank accounts that Brewer used for his personal spending. This included buying up plots of land, a custom-built home, and new Dodge Ram pickup trucks. He kept up the ruse for years by sending investors updates on the nonexistent construction using fake schedules, invoices, power generation reports, and photos.
Brewer moved to Sheridan, MT and assumed a new identity after investors caught on to his scheme and began initiating lawsuits against him. When he was finally arrested, he told authorities they had the wrong man and that he was in the Navy and saved several of his colleagues from being burned in a fire. He later admitted they were lies to make himself look better in law enforcement's eyes.
Let Brewer's fate be a reminder that all bull dung stinks and can only last so long.
I knew we needed to get off the mountain a little after 2a.m. I couldn't sleep as a series of uncontrollable sweats and subsequent shivers racked my body. My fever was getting worse. I rolled over and looked at Jenny, who was bundled in her sleeping bag next to me.
“This has to be the worst headache of my life,” she groaned.
For a moment I felt a bit of solace, knowing I wasn’t suffering alone.
For those who haven’t experienced it—and hopefully you never will—altitude sickness is, essentially, torture and claustrophobia combined. You’re trapped in a tiny world defined by headaches, body aches, loss of appetite, vomiting, and fever, with an overwhelming feeling you’ll never find a way out. With your brain starving for oxygen, the only real solution is to descend, ideally quickly.
We fought the pain for the rest of the night, not sleeping much. By 6:30a.m. three of us were taking turns on supplemental oxygen, offering a brief hiatus from the torment. Our symptoms had worsened, making the decision easy. After packing up camp and loading gear on the llamas, we hiked down the alpine valley to a small town, found a taxi to a bigger town, and took a bus back to Cusco.
A Background on Ausangate
Five days earlier we had flown to Peru, eager to ski Ausangate, which at 20,945 feet is the highest mountain in the Cordillera Vilcanota. The little skiing that’s done in Peru is almost entirely in the Cordillera Blanca, in the north. This was a blank spot on the map, at least as far as skiing goes.
Loaded with duffels and ski bags, we stood out as dorky tourists in the airport, fielding questions from everyone, even the security guards. The next couple days were spent in the Inca capital, acclimating as best we could. Based at 11,000 feet, just walking around Cusco is quite challenging when you first arrive.
Ausangate is a sacred mountain for the Inca, known as the home of their ancestors. The region is inhabited by small llama and alpaca herding communities—one of the last pastoral societies in the world—who use a maze of trails to trade with farming communities at lower elevations. We planned to follow a popular route, the Camino del Apu, or the Road of the Gods, to a basecamp near Ausangate. This would take us to some of the biggest hanging glaciers of the high Andes, perched above the Amazon Jungle.
Heading Into the Mountains
On our third morning we were picked up by Jose Condor, the Peru program manager for Wildland Trekking, and a few other crew members. Wildland is one of the premier guiding companies in the world, specializing in hiking, backpacking, and hut-based trips on six continents, including the U.S., Australia, Bhutan, Norway, Iceland, Chile, Tanzania, Vietnam, and Peru. With a decidedly remote, complex, and challenging itinerary, we were glad to have Wildland run all of our logistics—guides, food, gear, camping, and llamas—so we could focus on skiing. This was perhaps the best decision we made all trip.
Jose, our lead guide for the eight-day trek, grew up in an alpine farming community near the Sacred Valley, a few hours outside Cusco. He's fluent in Quechua, Spanish, and English, and had been guiding for two decades. While he’s not a skier, his vast knowledge of the mountains, trekking, and safety was critical for us. He brought along Flavio Mandura, a local mountain guide who's climbed Ausangate 22 times. Together, they were the perfect pair for our ambitious skiing goals.
We left the trailhead in Pacchanta, a small mountain town on the north side of the range, around midday. Each of us were given the reins of a llama, which was carrying our respective personal gear. Learning how to work with llamas took some time. You have to be direct and assertive, while keeping the group together—llamas are social animals and don’t like to be split up. As a whole, hiking with llamas was one of the most unique experiences we had, and probably worth a trip to Peru by itself.
After a slow and steady half-day saunter—and the early onset of altitude sickness symptoms—we arrived at the edge of a glacial lake, with zero people in sight. It’s still hard to comprehend how a campsite this beautiful was totally deserted. If it was in the U.S., it would have been filled with crowds, selfie sticks, and loud noise. Our guides and porters, a collection of seven Peruvians, set up camp, while we explored the lake. When we returned, our llamas and pack horses were grazing freely on the nearby hillside.
For a few hours, momentum was on our side. After eating a delicious lomo saltado dinner and drinking a cup of coca tea, we crawled into the tents, optimistic for the days ahead. Our goal was to reach a higher basecamp the next day, then spend a few days skiing. The stretch goal was to ski off the summit, but we knew that would take everything falling into place. But, as they say, you play the hand you’re dealt. After two days stuck at basecamp, we retreated to Cusco, hoping the 4,000-foot difference would help.
Feeling closer to normal two days later—albeit a nagging cough and low appetite—we made the decision to go up the mountain again, hoping the healing trend would continue. The rally took as much mental fortitude as it did physical effort, knowing nothing was guaranteed. Jose prepared the crew, food, and gear, and in a matter of hours we were off, spending a night in Pacchanta, before hiking even higher.
Arriving at a new basecamp just above 16,000, I felt a balance between confidence and concern. Mostly, I was grateful to get a second chance. Thanks to a stubborn team and a flexible support crew, we were just a thousand feet below the glacier we spent months dreaming about. With only two days left on the trip, it was now or never. Tomorrow would likely be a delicate dance between joy and suffering. Celebrating the opportunity to ski an untouched line, while, mostly likely, fighting to breathe every step of the way.
We made steady progress up the rocky moraine, climbed up the foot of the glacier with ice axes and crampons, and skinned up to a col at 17,500 feet. We didn’t move fast—no one does at elevation, especially not with lingering altitude sickness—but we used our time wisely, never stopping for long. From there, the route to the summit was steep and technical, and not something we had the faculty to try at that moment. So, we opted to turn around and enjoy the long-awaited turns we had flown to Peru to find.
The Final Descent
The ski descent was as sweet as they come—the glacial ice had flipped to corn at the right time, allowing us to hold an edge easily—and we savored every turn to the base of the glacier. Without a doubt, one of the best runs of my life. From there, it was a slow walk back to basecamp, taking us into the dark. As luck would have it, a full moon lit the trail and the support crew had a dinner waiting for us when we arrived.
Upon returning stateside, a doctor diagnosed an unknown viral infection that we likely picked up on our flights to Peru. This exacerbated the altitude sickness tenfold—he openly wondered why we even tried to ski, but that answer was easy. Sure, it was the worst headache of my life, but it was temporary. We found a way to ski above the Amazon because the group never gave up, even when logic said otherwise.
Gear We Loved in Peru
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The perfect ski for a trip that has no guarantees, the Citadel is both the lightest and widest ski in the Renoun line, and can hold its own on nearly any surface, from chunder and chattery ice to reasonable float in powder. I brought a pair to Peru because it’s stable, versatile, and playful on nearly any type of snow (or in this case, ice).
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This 40-liter dedicated ski pack from Mountain Hardwear is an ultra-lightweight bag that's a great tool for everything from mega days to multi-week trips. It combines some of the lightest and strongest materials like a CORDURA shell to handle anything the high alpine can throw at it. We found the extra volume to be quite helpful while carrying crampons, harness, rope, and other tools.
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A simple and stylish frame that provides all the technical ability you want while on a glacier, these sunglasses grip even while sweating. They have reactive lenses that adjust quickly to light, ventilate well, and have been my go-to tool for protecting my eyes at high altitudes for years.
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It doesn’t matter if you’re flying internationally, going on a quick overnight trip, or trekking with a llama, Patagonia's Black Hole Bag is still the right choice for the job. The 70-liter duffel is burly enough to handle all of it, without any visible wear and tear, and large enough to pack boots, helmets, and ski gear for a trip like this.
The Courtyard by Marriott Aravali Resort celebrated its first year anniversary with a dazzling event that left guests mesmerised. Set against the backdrop of the picturesque Aravali hills, this luxurious resort has become a haven of repose and impeccable hospitality since its grand opening a year ago. Influencers, media personalities, and guests came together to commemorate the remarkable success of Courtyard by Marriott Aravali Resort. I had a great time at the event which was enhanced with good food and great company.
The party embodied the theme of 'Glitz and Glam' right from the start. The evening kicked off at the Olive Grove, a stunning poolside bar, where we were treated to an array of refreshing cocktails. Accompanying the beverages was an impressive selection of hors d'oeuvres that were as visually captivating as they were delicious. From the perfectly crafted butternut squash tian to the tantalising meat sliders, pulled jackfruit baos, and exquisitely presented quiches, every bite was a delightful explosion of flavours. For those with a sweet tooth, the hazelnut butter and jaggery stacks and the heavenly coconut and sago brulee were pure indulgences.
As the sun set and the poolside soiree reached its peak, the party moved to the banquet hall, where a surprise awaited us. The resort went above and beyond by embracing Pride Month and expressing solidarity with the LGBTQ+ community. A fabulous fashion show, in collaboration with Param Sahib and Levo Spa, took centre stage, celebrating the spirit of pride in all its glory. The fashion show was accompanied by captivating dance performances that added an extra layer of entertainment to the event.
The grand finale of the evening was a lavish dinner buffet that showcased a range of international and regional Indian cuisines. I got an opportunity to savour the 'Wonders of Agra' with Agra-special bhalle, raj kachori and tokri chaat. 'The Quintessential Bihar' delicacies like aloo ka chokha and sattu ke litti were quite tempting. My curious palate took me to the 'Streets Of Aminabad' where Aminabadi Gucci biryani surprised and impressed me with its great taste. All this delicious food satiated my heart but worked up my appetite for Thai curry and rice combo which was divine. The Japanese curry was also palatable but did not match my palate. However, the Italian section was enough to whet my appetite with delicious homemade pasta. And to my delight, the extensive selection of mouthwatering desserts provided the perfect ending to a culinary extravaganza.
My stay at The Courtyard by Marriott Aravali Resort was once again thrilling and rejuvenating. I can never get enough of their gorgeous pool and the large variety of food offerings.
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Once upon a time, the AMG badge on a Mercedes-Benz signified big twin-turbo V8 engines and incomparable luxury. But more recently, the Affalterbach team began toying with hopped-up four- and six-cylinder engines, as well as hybrid-electric systems borrowed from the Mercedes AMG Petronas Formula 1 Team race car’s drive unit.
AMG’s latest project adds a third application of that F1 tech to the Benz lineup in the new S 63 E Performance sedan, which earns truly formidable status as the most powerful S-Class ever. On a recent media program through the hills of Malibu, CA, Mercedes proved that shoehorning an electric motor and batteries into the big AWD sedan makes no compromises to expected levels of luxury. Rather, it augments the AMG spirit with serious performance that belies the size and weight of such a stupendously complex machine.
Cruising in Quiet Comfort
The planned drive route started in Santa Monica, which gave the S 63 E Performance a chance to show off the sumptuous comfort levels created by fully electric driving. Such quietude in town perfectly melds with traditional S-Class refinement, especially from the resplendent calm of quilted, ventilated leather seats. AMG plans to take the lineup all-electric by 2025, but even now the combination of hybrid assist and brute performance differentiates legacy Benz models from the tech-heavy EQ lineup that more purposefully targets EV first adopters.
Mercedes and AMG so far declined to share exactly how far the E Performance can travel in full “Electric” mode, but the F1 hybrid system clearly leans toward performance rather than efficiency. Driving in silence long enough will drop the battery to 25 percent charge, upon which Benz’s onboard computers regulate how frequently the gasoline engine will fire up to provide both motivation and electrical regeneration.
Alternatively, tipping into the accelerator pedal far enough in “Comfort” mode engages the twin-turbo V8 with a bark, after which the combined torque delivery truly borders on absurd. Mercedes claims over 1,000 lb-ft from the full system, and without instrumented testing, a claimed 0 to 60 time of only 3.2 seconds seems pretty legit. This is all the more impressive given a total curb weight of 5,721 pounds (or about 200 pounds less than a Ford F-150 Raptor R pickup truck).
Big Boats Shouldn’t Handle This Well
The 4.0-liter V8 engine, twin turbos, nine-speed automatic transmission, and electric drivetrain components combine with rear-wheel steering, adaptive suspension, and even disconnecting sway bars to produce a hefty boat of a car. Not to mention an overall length of 210.1 inches (about 17.5 feet) and a 126.6-inch wheelbase that allow for so much front and rear legroom inside. When the roads start winding, though, the mechanical and electrical systems all somehow combine to belie that sheer size and weight.
Only three degrees of rear-wheel steering angle might sound fairly insignificant, but through the first curves of Las Flores Canyon, the S 63 E Performance immediately revealed AMG’s performance-focused R&D mindset. Popping into “Sport+” drive mode prompts the nine-speed auto to hold the gas engine at higher revs, but more importantly tightens up steering and suspension to reduce body roll enough that the massive sedan hauls through tighter turns than ever imaginable without prompting too much protest from the Michelin Pilot Sport 4S tires.
The automatically disconnecting sway bars help to gobble up any larger bumps the firm Michelins might not, but the taut chassis still sends feedback from smaller imperfections and a bit of tire noise from the 21-inch forged wheels through to the cabin. This may be more than typically expected for air suspension, anyway—and a reminder that even the best engineering in the world can only go so far.
Hammer the brakes, though, and with a bit of regen assist, the carbon-ceramics somehow rein in the power with ease. Note: carbon ceramic brakes will only be available exclusively on Edition 1 cars here in the U.S., as well as for other markets. All the while, the electric motor augments any lower-end torque delivery from the Biturbo V8 to produce mind-boggling acceleration back into straights.
Diving Into the Electric Engineering
Luckily, Benz brought along a couple of the AMG engineers to explain exactly how the F1-derived hybrid system works. The biggest difference from the S 580e plug-in hybrid sits under the rear trunk: a set of 1,200 battery cells in individual pouches are individually controlled to manage both electric output and heat soak. A performance pump floods the pouches with a non-conductive coolant solution, which then mates to the internal-combustion engine’s coolant via a water-to-water heat exchanger to maintain an ideal operating temp of 113 degrees F.
Managing heat allows the batteries to send up to 140 kilowatts to the electric motor, which sits in a P3 layout at the rear axle rather than between the motor and transmission in a more traditional P2 hybrid position. The motor lives in a combined rear transaxle with two gears to allow for higher-speed torque delivery, and can even send power forward through the center driveshaft to the front wheels in full electric mode, too.
The gas engine alone receives a rating of 603 horsepower, which the e-motor can support with up to 188 horsepower. The combined 791 hp pales in comparison to the full torque of 1,055 lb-ft, almost all of which seems accessible at around 2,200 engine rpm. The e-motor, meanwhile, can rev up to 13,500 rpm and those two gears in the rear transaxle provide assist to the electronically limited top speed of 155 miles per hour (here in the U.S.).
Pushing the drivetrain hard helps hide the weight gains sufficiently but also drains battery charge quickly. Still, the efficient cooling of the system allows for up to a full 140 kilowatts of regen back into the batteries. The max regen setting is selected via the AMG dials on the steering wheel that typically control drive modes, suspension, and traction control settings. Even when the pack reaches 25 percent charge, the onboard computers manage to recharge the system (almost) just as quickly.
Interior and Tech in a Luxury Environment
Those dials on the AMG-specific S-Class steering wheel help to integrate the hybrid system into the onboard tech relatively seamlessly. Gauges for instantaneous regen and battery state of charge slot into the digital speedometer and tachometer, though the rest of the MBUX system in the central touchscreen remains as menu-heavy as on other models in the Benz lineup. More buttons on the steering wheel spokes also require a period of acclimation, in addition to the almost obscenely sensuous capacitive surfaces for controlling volume and especially the sun roof(s).
Turning down the mood lighting or augmented reality head-up display requires fiddling through buttons and screens, but best to leave such concerns to a chauffeur, anyhow. Instead, S 63 E Performance passengers will undoubtedly enjoy the wood grain and quilted seats, which combine to produce an almost nautical theme (not quite as pronounced as the EQS).
Adjustable bolsters, air conditioning ventilation, even adjustable head and leg rests for the rear seats all contribute to the cabin’s princely appointments. Only a disappointingly large swath of piano black plastic that transitions from armrest to touchscreen breaks the reverie expected at this (presumed) price point.
More than a few years have passed since Benz offered another AMG S-Class, but in 2016, the previous generation’s AMG S 63 cost about $50,000 more than a base S 550. The lowest-priced 2023 S 500 stickers for $114,500 currently, so a new S 63 E Performance will likely run closer to $200,000. At that MSRP, buyers can expect all the creature comforts. In fact, a well-known automotive journalist co-driver fell asleep while performing scientific testing in the backseat during the return trip to Santa Monica—and who could blame him? Some may miss a large trunk, now occupied by the trick transaxle and batteries.
Mercedes is clearly willing to bet that the combined appeal of F1 tech and AMG performance can offset any considerations for hauling golf clubs and groceries as a tradeoff for effortless power and impressive handling. Combining a potent V8 with the benefits of low-end electric torque and fully silent operation requires something of an engineering miracle to sufficiently mask the entire package’s overall heft, with only a bit more firmness and road noise than expected from a plush S-Class hint at the hybrid enhancements available at the touch of a button.
Suffice to say, as the fully electric era’s time horizon continues to push back, the future of performance hybrids looks ready to carry on the internal combustion mantle for at least a while longer.
Eid-ul-Adha is an important Muslim festival that signifies sacrifice and devotion. It is also called Bakra Eid or Bakrid. This year, Bakra Eid will be celebrated on June 29, 2023. On this day, Muslims come together to remember the sacrifice made by the Prophet Prophet Ibrahim (Abraham) to God. Devotees offer prayers and meet family and friends in the evening to enjoy a lavish feast. Meaty dishes, especially mutton, are prepared to mark this occasion and to celebrate with loved ones.
What To Eat On Bakra Eid?
Mutton dishes are the highlight of the festival. These scrumptious dishes showcase the rich flavours and traditional culinary expertise of the community. Grace your festive table with these popular mutton dishes. Also Read: 5 Delicious Biryani Recipes That Can Be Prepared In Under 30 Minutes
Photo Credit: iStock
Here're 5 Mutton Recipes For Bakra Eid 2023:
1. Mutton Biryani:
Biryani is one of India's favourite dishes. And no Bakra Eid celebration is complete without the aromatic and flavourful mutton biryani. Fragrant basmati rice, marinated mutton, yoghurt, and an assortment of traditional spices are cooked together overnight, creating a heavenly dish that delights the senses. Click here for the recipe for Mutton Biryani.
2. Chapli Kebab:
Chapli kebab, the origin of which can be traced back to Peshawar, is a popular meal that is enjoyed during Bakra Eid. Made with marinated mutton, eggs, wheat flour, herbs, and a blend of spices, these aromatic and tender kebabs add a burst of flavour to your festive platter. Click here for the recipe for Chapli Kebab.
3. Mutton Korma:
Indulge in the flavoursome mutton korma, featuring tender chunks of mutton simmered in a rich and spicy gravy. Marinated in yoghurt or cream, infused with a blend of spices, and slow-cooked to perfection, this dish adds a special charm to the festive occasion. Click here for the recipe for Mutton Korma.
4. Haleem:
Prepare to be enchanted by Ghosht Haleem, a heavenly mutton stew made from a unique combination of wheat or barley, minced mutton, and lentils. Slow-cooked for several hours, this dish achieves a paste-like consistency that tantalises the taste buds with a melange of flavours. Click here for the recipe.
5. Yakhni:
Indulge in the flavours of Kashmir with Mutton Yakhni, a dish prepared in yoghurt. This light and aromatic mutton preparation showcases the subtle flavours of cardamom, cinnamon, bay leaves, and a medley of Kashmiri spices, perfectly complementing a serving of fragrant rice. Click here for the recipe.
As Bakra Eid 2023 approaches, prepare for a mouthwatering feast with these mutton delicacies. Eid Mubarak!
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It is summer and officially vacation time for Kareena Kapoor Khan and her family. And when it comes to holidays, you can't keep Kareena away from London. Just a few days back, after wrapping up The Crew schedule, Kareena jetted off to England's capital, along with her husband Saif Ali Khan and sons Jehangir and Taimur. As we waited for their travel diaries with eyes wide open, it seems our wish has finally been granted. Courtesy: The internet. An unseen family picture from their summer vacation is making rounds on the internet, which even gave us a glimpse at their gastronomical adventure. The candid picture revealed that even on vacation, Kareena and Saif are not missing out on their caffeine kick. While the couple were seen sipping their favourite coffee, Jeh and Taimur were seen munching on sandwiches and a pizza slice.
Even if we aren't in London, it shouldn't stop us from snacking on sandwiches and pizzas. Here are a few fun recipes to get you started:
1. Pav Bhaji Sandwich
This is an amazing twist to our favourite street food. And it honestly is an explosion of flavours that you should not miss. We will tell you a little secret to make this recipe magical. Add a cheese slice in between and you will embark on an even better taste journey. Take a look at the recipe here.
2. Peri Peri Sandwich
Every evening our taste buds crave something spicy. And while we are big fans of peri-peri fries, why not bring that flavour in between slices of bread? The paneer in the list of ingredients adds a health element to this snack. Here is the recipe.
3. Cone Pizza
Pizza slices are everyone's guilty pleasure. If you like thin crust pizza then this dish will end up being your favourite. And the best part is that it takes less than 30 minutes to prepare this dish. Click here for the recipe.
4. Pizza Nachos
Looking for a little more crunch? Well, Pizza Nachos is at your doorstep. This dish is the perfect snack for your movie nights. Prepare it once and your friends will end up asking for more. Recipe here.
5. Cold Coffee
If you are preparing such lip-smacking snacks you surely need a beverage to go with it. And what's better than a cold one this summer? Presenting: Easy-peasy recipe for cold coffee. Find it here.
Tucked away in the leafy Lodhi Colony, Tres is a hidden gem that has been serving exquisite world cuisine dishes for over a decade. The brainchild of Chef Jatin Mallick and Chef Julia Carmen Desa who together have created a menu that showcases the best of seasonal and local ingredients, cooked with flair and finesse. Since its inception, Tres has stood as a beacon of exceptional dining, delighting patrons with its remarkable food, impeccable service, and unforgettable experiences. As I entered the doors, a sense of anticipation filled the air, knowing that I was about to embark on a gastronomic journey unlike any other.
A Timeless Charm
Tres exudes a timeless charm that immediately captures your attention. Tres' decor is a blend of modern and rustic elements, creating a cosy and chic atmosphere. The blocked floors, leather chairs and soft lighting create a warm and inviting feel, while the metal accents and contemporary art pieces add a touch of edginess and sophistication. The bar is a stylish and sleek space, where you can sip on your favourite drinks and enjoy the lively music. The private dining room is a perfect spot for intimate gatherings, with a long marble-top table, elegant decor and stunning sliding glass doors. Tres' decor reflects its personality: elegant, refined, and charming.
The restaurant hums with the sound of laughter and animated conversations, creating a lively energy that is infectious. Whether you're enjoying a meal with friends, having a romantic dinner, or simply seeking a place to unwind, Tres offers a welcoming and engaging ambience that sets the stage for an unforgettable dining experience. The attentive staff adds to the overall warmth, ensuring that every moment at Tres is infused with genuine hospitality.
A Gastronomic Adventure
With the introduction of its innovative summer menu, Tres continues to push the boundaries of culinary creativity. Spearheaded by the talented duo of Julia Carmen De Sa and Jatin Mallick, the menu showcases their mastery of global contemporary flavours.
As I perused the menu, I couldn't help but be captivated by the range of flavours and textures that awaited me. From vibrant salads to hearty main courses, each dish showcases the unique characteristics of the seasonal ingredients. Start your culinary exploration with Tres's selection of refreshing salads. The Salad of Avocado and Moringa immediately caught my attention. The combination of creamy avocado, sweet-sour mangoes, onions, grapes, roasted mango gel, and curry granola created a symphony of flavours. Each bite offered a delightful balance of textures and a refreshing burst of summer.
Seafood lovers are in for a treat with Tres's seafood creations. The Seared Scallops with wasabi potato sour cream stole the spotlight. The perfectly seared scallops were complemented by the butterhead lettuce and pumpkin seed-cranberry salsa, adding a burst of freshness and complexity to the dish. Equally impressive was the Butter Garlic Sous Vide Calamari, with its tender calamari paired with avocados, cardamom-kaffir lime roasted mango gel, pickled mango, and puffed wild rice. The combination of flavours was truly incredible.
Another dish that left a lasting impression was the Sizzling Himalayan Trout. The trout, seasoned with a timur berry rub, was cooked to perfection. The accompanying snow peas and watermelon kimchi salad added a refreshing contrast of textures and flavours. This dish was a testament to Tres's ability to harmonize diverse elements into a symphony of flavours that danced on the palate.
Vegetarian Delights
Tres has gone above and beyond to cater to vegetarians. The Pan Roasted Zucchini caught my eye with its hazelnut romesco, pomegranate, pickled onions, scallions, roasted wheat puffs, and kokum salt. This dish proved that vegetarian cuisine can be just as exciting and flavourful as its meat counterparts. Each element worked harmoniously together, resulting in a dish that was both satisfying and innovative.
Crafted Cocktails
The bar at Tres is a haven for cocktail enthusiasts, boasting a menu that showcases creative concoctions. From the moment the drink is placed before you, you know that you're about to embark on a sensory journey. The Lodi G & T stands out with its unique combination of house-made lemongrass cordial and strawberry galangal bitters. The result is a refreshing and invigorating drink that tantalizes the taste buds. For those seeking a fruity twist, the Jamun 'java plum' Margarita is a must-try. Made with homemade jamun syrup and tequila, it offers a burst of tropical flavours that transport you to sun-soaked beaches.
Cooling Non-Alcoholic Options
If you prefer non-alcoholic beverages, try the Watermelon Cooler. With its crisp and thirst-quenching taste, this drink is the perfect companion on a hot summer day. For a zesty and invigorating choice, try the Lemongrass and Kaffir Lime beverage. It offers a harmonious blend of citrusy and herbal notes, providing a delightful respite from the heat.
A Sweet Finale
No meal is complete without a delectable dessert, and Tres's Mango Passionfruit Tart steals the show. This master creation is a symphony of flavours and textures. The mango thyme pastry cream provides a luscious base, while the coconut kaffir lime cremeux adds a creamy and tangy element. The fresh coconut jelly and mango ice cream complete this dessert masterpiece, leaving you with a sense of sweet satisfaction.
Verdict:
Tres is not just a restaurant, it's an experience. It's a place where you can enjoy a memorable meal with your loved ones or celebrate a special occasion with style. From the very first bite to the last, its menu promises a journey of culinary delights. Whether you're a seafood lover, a vegetarian enthusiast, or simply looking for a refreshing drink to cool you down, Tres has something to satisfy every craving. Tres earns an impressive rating of 4.5 out of 5!
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Refrigerators are possibly one of the most important appliance in every kitchen today. From keeping food fresh during the summers to storing leftover food safely, a fridge is a constant saviour. However, at the same time, the frequent usage of strong spices in food may result in the formation of a bad odour in the fridge, and we might feel it every time we open the door. If you are experiencing the same, then don't worry, as you aren't alone. When any food item sits inside the fridge for some time, it can develop a foul odour. But the good news is there are a few tips that you can use to get rid of such smell. Let's take a look at a few hacks to kill bad odour from your refrigerator in no time. Also Read: 7 Everyday Foods You Should Stop Storing In The Refrigerator Now
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5 Brilliant Ways To Get Rid Of The Odour In Refrigerator:
1. Regular cleaning:
The first and foremost tip is to not use your fridge for too long, without cleaning it. You need to fix a regular time period after which you clean it. And by cleaning we do not mean taking wet clothes and wiping the shelves. Several fridge cleaning solutions are available in the market that you can use. And if not, you can simply make a homemade solution using baking powder and lemon. It even works great on any stains.
2. Keep insect and odour-killing ingredients:
Once you have cleaned it properly, you can take a few ingredients that will overpower any type of odour. Ingredients like ground coffee, lemon, curry leaves and cloves among others have such strong scents that they will outshine any item in the fridge. In addition, curry leaves and neem leaves will help you with any unwanted insects.
3. Using air-tight containers:
One of the smartest and most hygienic ways of storing any type of leftovers is by packing them in an airtight container. This way you will never have to worry about any spillage. And also, an airtight container will stop any type of lingering smell from coming out of the box. Other than solving your odour or spillage problem, airtight containers may also help the food to stay edible for much longer.
4. Vinegar:
If you boil vinegar with water and then store it in your fridge for 4 to 6 hours, this will absorb any type of bad odour lingering in your refrigerator. And if you use apple cider vinegar, your fridge will have a fruity smell.
5. Essential oils:
If you want your refrigerator to smell fresh for longer hours, you can take the help of essential oils. We advise you to take a cotton ball and dip it in a fragrant essential oil and store it one of these on every shelf. This way your fridge will smell sweet and fresh. For instance, vanilla essential oil is a great choice to spruce up your fridge.
Try these hacks and let us know which one worked for you the best.
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Indian cuisine is beautifully rich because of its variety. Every state and even region within states have their own distinctive flavours, cooking methods and culinary practices. Today, we invite you to dip into one of the lesser-explored regional cuisines: Oriya or Odia food. The state of Odisha has a fascinating cultural heritage that is also reflected in its food. To get you started, we have a simple and wholesome vegetable dish that you can make using common ingredients. This traditional Odia delicacy is called Santula, and we are sure you will enjoy it.
What Is Santula?
Santula is a mixed vegetable preparation from Odisha. This delicacy typically contains brinjal (eggplants), raw papayas, potatoes, tomatoes, onions, pumpkin, carrots, etc. The veggies are first boiled and later sauteed with the spices and other ingredients. Santula usually derives its flavour from ginger, garlic and panch phoron - a traditional spice mix that comprises fenugreek seeds, cumin seeds, nigella seeds, black mustard seeds and fennel seeds. A small quantity of milk can be added, to give it a more curry-like consistency. It can be savoured with rotis, puris, rice, etc. Santula is also one of the President of India Droupadi Murmu's favourite dishes from her home state.
Photo Credit: iStock
Is Santula Healthy?
Santula is packed with vitamins and antioxidants, thanks to the use of different types of veggies. Although this recipe uses oil for pan-frying the ingredients, it is not the same as the unhealthy amount used for deep-frying. Similarly, it uses some milk for the curry base, but not any heavy or high-calorie cream (as other dishes do). The various spices used in Santula not only make it aromatic but also extra nutritious. If you want something wholesome and satisfying, then this traditional dish is a wonderful choice. Also Read: Pakhala Bhata - A Simple Rice And Curd Recipe From Odisha Will Keep You Fresh In Summer
How To Make Santula At Home | Quick And Easy Recipe For Oriya Santula
Cook chopped potatoes, raw papaya and brinjal in a cooker with some water. You may also include pumpkin, carrots, beans, etc. Add turmeric powder, ginger, cumin and salt to these vegetables. In a pan, heat oil and add sliced onions, mustard seeds and cumin seeds. Saute them together. Then add ginger, garlic, turmeric, coriander powder, asafoetida, salt and water to the pan. Mix well. Next, add the cooked potatoes, raw papaya and brinjal. Pour in some milk and stir. Top the dish with some coriander and whole green chillies. Allow the curry to simmer for around 5 minutes and then serve hot.
Our love for tea needs no introduction. We all love to start our day with a cup of strong tea. However, have you ever heard of 'Hajmola Chai'? This unique tea seems to be quite popular in Varanasi, Uttar Pradesh, and a video showcasing its preparation has gone viral on the internet. It has received mixed reactions from users online. Shared on Instagram, the video begins with a man pouring hot water into glasses to clean them. Next, he adds two spoons of sugar to each glass. Then comes the Hajmola capsules and some mint leaves. The vendor proceeds to pour some liquor into each glass, followed by hot water and a squeeze of lemon. But it's not ready yet. He then takes another packet of Hajmola, crushes it, and mixes it with the tea. The video has already amassed over 2 million views on the platform. You can watch the full video here: Also Read:Strawberry In Biryani? Bizarre Recipe Makes Internet Collectively Scream "No!"
We can't guarantee its taste, but the process surely indicates that it is packed with flavours. Many users were astonished to witness such a combination. A comment read, “Jisko bhi yeh weird lag raha hai ek baar isse ghar pe bana ke try karo (Whoever finds this weird, try making it at home once). Another user wrote, “Ab Hajmola chai dekhna hi bach gaya tha (Now, watching Hajmola tea was the only thing left to do). A few have called it an “acceptable” tea combo.
What do you think about this unique tea? Would you give it a try? Let us know in the comments section below.
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