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A cooking teacher who lost her sense of taste and smell and “never fully recovered” after catching Covid last summer has decided to shut her business because she can no longer gauge the quantity needed or quality of ingredients in her dishes. Raisa Ali, 51, said to continue teaching people how to cook Indian food would be like “the blind leading the blind” as her sense of taste and smell have never been the same since she caught Covid in July 2022. The mother-of-three, who lives in Kingston, south London, knew “something was missing” after her husband Akbar, 52, and her students found she was being heavy-handed with the spices but could not tell the difference. Raisa made the difficult decision to close her Sweet Sultry Spice cooking school after teaching a class how to make the Indian spice mix garam masala and realising that, while she knew the recipe from memory, she could not smell the pungent ingredients. Covid has “killed the joy of cooking” and dried up her source of income, but Raisa has now accepted what happened and is looking for a fresh start. Raisa, who has three sons, twins Zain and Zakir, 16, and Yusuf, 19, said: “I can’t dwell on this anymore and just have to move forward. “My main mode of cooking and learning and teaching has been to follow my nose. “I used to make my students take whiffs of everything at every stage. “I decided to close the school because when I lost my sense of taste and smell, my passion died. “Covid killed the most important part of food for me.” Raisa started giving cooking classes in her kitchen after completing a nutrition course in 2018 and taking advice from a friend. “I did a one-year nutrition course and started working online, trying to build a small business, but it wasn’t going anywhere and I was feeling very isolated,” she said. “A friend of mine came over and said ‘you’re doing it all wrong, why don’t you just open a cooking school’. “I was scared but she was like ‘feel the fear and just do it anyway.” She soon found herself giving two or three classes per week to groups of around five people for between £60 and £70, teaching them to cook Indian cuisine. “People would come over to my house and they wouldn’t leave – it was great,” said Raisa who moved to the UK in 2008 after her husband was transferred to the country for work. “It was a really great experience and then when it went away, I just thought now what am I going to do?” Just when her budding business started taking off, bringing in between £500 and £800 per month, Covid struck. “Suddenly Covid’s happening and from one day to the next the business totally died,” she said. “The income that I had was gone and everything that I had built was gone. “I spent that first year (2020) feeling sorry for myself.” Then while travelling back to her native California, in July 2022, Raisa caught Covid and spent two weeks in bed. “I spent the first two weeks in bed and then started to recover slowly,” she said. “When I came back, I had brain fog, I couldn’t smell things properly and I couldn’t taste things properly.” She noticed her taste buds were not firing on all cylinders after eating some tortilla chips which tasted like “cardboard”. “I’m eating them and thinking, I don’t understand, what is this?” she said. “And it has just never come back properly.” While Raisa started to recover after spending two weeks in bed, some of her symptoms lingered for months. Once lockdown rules lifted, Raisa went back to giving cooking classes, but it was not the same. In January 2023, while teaching a group how to make garam masala from scratch, Raisa’s sense of smell was put to the test. “When they could smell it across the room then I knew, at that point, that this wasn’t going to work for me because it would be like the blind leading the blind,” she said. “I remember telling my customers, look I’m telling you everything from memory and my past experience because I don’t have have my sense of taste and smell. “Isn’t that depressing?” On another occasion, she was cooking a chicken dish and a student asked about the ingredients but Raisa could not “taste anything”. “It turned out it was black pepper but I couldn’t even taste it,” she said. Her husband and children also started picking up on strong flavours which appeared relatively mild to her. “I knew something was missing because when I cooked things for my husband he would say ‘oh, you put a lot of this in’,” Raisa said. “But I could not tell the difference.” Even to this day, Raisa says she has not fully recovered her sense of taste and smell. “If I would sum it up, Covid killed the joy,” she said. “I just feel like I don’t want to bother anymore because I feel like my drive is gone. “So I decided, either I can be upset about it or I can reinvent myself again.” Raisa has decided to see her Covid nightmare as a positive step towards new beginnings. “If you are cooking something, you have to be able to smell and taste the ingredients and I knew I couldn’t do that so I decided it was time for a complete shift,” she said. She has not been to see a doctor about her long-lasting symptoms as she believes there are many other people who are “far worse off” and that the NHS already has “too much on its plate”. She is now looking to explore other business opportunities which do not rely on having a sense of taste and smell. “Sustainable living” is one area in which Raisa is particularly interested, but what this will look like in practice remains to be seen. “I want to get rid of my carbon footprint,” she said. “I don’t need to prove anything to anyone, it’s just what I want to do.” For more information about next steps, follow Raisa on Instagram. Read More Covid Inquiry could see unredacted Johnson WhatsApp messages despite legal clash I decide what’s relevant, says Covid inquiry chair in Boris WhatsApp row Covid Inquiry head making ‘no comment’ on legal row over Johnson messages Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

Cardi B has made a fashion statement on the 2023 MTV VMAsred carpet with a dress made entirely of silver hair clips. On Tuesday 12 September, the “WAP” singer arrived on the pink carpet at the Prudential Center in Newark, New Jersey, ahead of the annual awards show. For the occasion, Cardi B chose a floor-length, strapless silver gown by Dilara Findikoglu, which, upon closer look, was found to be entirely covered with silver hair pins and pearls. Cardi B paired the embellished dress with matching arm cuffs, which also featured the hair accessory. She completed the look with a sleek and straight hairstyle that was parted down the middle. While walking the pink carpet ahead of the awards show, which celebrates the best music videos and artists of the year, Cardi B opened up about her creativity when it comes to her fashion choices. “I’m a creative. I have to be creative with everything, with my clothes, with my pictures, everything. My visions have got to come to life,” she told MTV. On social media, the unique dress proved to be a hit with fans, with one person tweeting: “Cardi stuns as always,” while another said: “This is such a cool look omg.” In addition to taking to the stage as a performer during Tuesday night’s ceremony, Cardi B is also nominated in the category of Best Hip-Hop video for her collaboration with GloRilla on “Tomorrow 2.” Read More 2023 MTV VMAs: The best-dressed stars on the red carpet, from Olivia Rodrigo to Doja Cat Olivia Rodrigo wows in sparkly silver gown on the 2023 VMAs red carpet: ‘She did it again’ Selena Gomez returns to the VMAs red carpet in red gown for first appearance since 2015

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Rihanna has stepped down as CEO of her lingerie brand, Savage X Fenty. On Friday (23 June), the billionaire beauty mogul appointed Hillary Super, the former CEO of Anthropologie Group, to take her place as CEO. Rihanna has held the position since she founded Savage X Fenty in 2018. Rihanna, who will remain in a leadership role as executive chair, said in a statement: “It’s been beautiful to see our vision for Savage X Fenty impact the industry at such an incredible magnitude over the last five years. This is just the beginning for us, and we’re going to continue to expand in ways that always connect with the consumer.” “I’m so grateful and excited to welcome Hillary Super as our new CEO – she is a strong leader and is focused on taking the business to an even higher level.” Hillary Super was CEO at Anthropologie Group for four years, and previously held leadership positions at Guess, American Eagle, Gap, and Old Navy. “I’m thrilled to join the Savage X Fenty family,” Super said. “The brand is a major powerhouse in the lingerie and apparel industry, and its unwavering commitment to celebrating inclusivity and fearlessness is inspiring.” More follows… Read More A$AP Rocky calls pregnant Rihanna his ‘wife’ as she watches him perform in Cannes Pharrell Williams makes his Louis Vuitton debut in star-studded Paris show Rihanna and A$AP Rocky celebrate son’s first birthday

Fans of Dame Helen Mirren were left stunned after the actor debuted her bright blue hair at the Cannes Film Festival. The Oscar-winning actress, 77, arrived on the red carpet on the opening day of the 76th annual event on Tuesday (16 May). Mirren wore her hair in a messy updo highlighted with varying shades of blue and turquoise. She paired the look with a floor-length periwinkle gown, which featured folds around the waistline and an elaborate bustle in the back. The actor also carried a black fan with #WorthIt written on it in a nod to her partnership with L’Oreal Paris. Fans have been praising Mirren for experimenting with her hairstyle. “When I go grey I too shall match my hair to my outfit,” wrote one person on Twitter. Canadian fashion expert Lisa Tant wrote: “Helen Mirren turns the blue haired old lady stereotype on its head.” Mirren’s vibrant hair colour was not her first at the international film festival. In 2019 she attended with a shorter cut that was swooped back and dyed pink. She previously told US outlet People magazine that she had been inspired to make the changes after watching reality TV. “I was watching an episode of America’s Next Top Model and there was this little English girl on it,” she said. “She had bright pink hair and she looked so great.” With additional reporting from PA. Read More Vanessa Feltz blasts Ann Widdecombe over 40p cheese sandwich remark Denise Welch recalls losing ‘sense of reality’ from post-natal depression: ‘The most terrifying thing’ Fans aghast after Kanye West’s ‘wife’ Bianca Censori wears cross-shaped body tape Helen Mirren debuts blue hair look on opening day of Cannes Fans aghast after Kanye West’s ‘wife’ Bianca Censori wears cross-shaped body tape Italian designer launches scathing attack on Shein over ‘stolen ideas’

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Thanksgiving is a food-focused occasion, with friends and families gathering to gorge on traditional dishes such as roast turkey, stuffing, sweet potato and pumpkin pie. For those who follow vegan or vegetarian diets, it can therefore be quite difficult to navigate the dinner table when the annual harvest holiday comes around. Fortunately, there are numerous vegan and vegetarian alternatives to the traditional animal-based offerings. From lentil loaf to pumpkin pie, here are some of the best vegan and vegetarian recipes for you to try this Thanksgiving: Starters Stuffed mini pumpkins Make the most of the proclivity of pumpkins that have been grown over the autumn with this inventive recipe by Tieghan Gerard, creator of Half Baked Harvest. In her recipe, Gerard stuffs the pumpkins with nutty wild rice and shredded Brussels sprouts, before roasting them in the oven. Gerard recommends baking the pumpkins for around 10 to 20 minutes before serving them hot for all the family to enjoy. Grain-filled soup For a healthy soup with a burst of flavour, try this spicy grain soup recipe by chef Mary Ellen Diaz, from the First Slice soup kitchen. This soup recipe combines ingredients including barley, brown rice, bulgur, garlic, chilies, shiitake mushrooms and black beans for a healthy concoction. Arugula and wild rice salad Kathryne Taylor, creator of popular vegetarian food blog Cookie and Kate, has created a recipe for an arugula and wild rice salad that will provide your Thanksgiving guests with a refreshing and tasty start to their meal. This salad features ingredients including wild rice, almonds, arugula, cranberries, crumbled feta and honey syrup. Mains Butternut squash risotto Butternut squash is a quintessentially autumnal ingredient, perfectly apt for the Thanksgiving table. This Everyday Food recipe shared by Martha Stewart takes 45 minutes to make and combines Arborio rice with garlic cloves, olive oil, fresh thyme, white wine, vegetable broth and butternut squash. Jumbo stuffed pasta shells Angela Liddon, founder of Oh She Glows, specialises in creating inventive and delicious plant-based recipes. This recipe for pasta shells stuffed with an assortment of vegetables and fresh herbs was inspired by Terry Walters, author of the Clean Food cookbook. Liddon uses tofu to create a vegan mixture that tastes like ricotta, which she uses to stuff the pasta shells. Glazed lentil, walnut and apple loaf Another recipe that Liddon has adapted from Walters is the glazed lentil walnut and apple loaf, a dish that will provide Thanksgiving guests with a treat that's both savoury and sweet. Liddon combines ingredients including uncooked green lentils, finely chopped walnuts, garlic cloves, diced sweet onions and raisins among others to create the unconventional loaf. Desserts Vegan pumpkin pie It wouldn't be Thanksgiving without a serving of pumpkin pie. Jessica Hylton-Leckie, founder of vegan food blog Jessica in the Kitchen, has devised a vegan pumpkin pie recipe that's sugar-free, gluten-free and made with all natural ingredients. Cranberry apple crisp Make the most of fresh autumn fruits with this innovative vegan and gluten-free cranberry apple crisp recipe by Jessica in the Kitchen. The dessert dish is best served warm with a dollop of dairy-free ice cream added on top. Vegan pumpkin cheesecake swirl brownies These vegan pumpkin cheesecake swirl brownies look mouth-wateringly good and are likely to delight friends and family galore. Hylton-Leckie uses a combination of vegan cream cheese, pumpkin puree, coconut sugar, pumpkin pie spice, vanilla extract and an egg yolk substitute for the pumpkin cheesecake swirl portion of the recipe. The vegan brownie is made from vegan chocolate chips, oat flour, sea salt, baking soda, flax eggs, coconut sugar, coconut oil, water and vanilla extract. Read More Vegetarian and vegan alternatives to classic Thanksgiving recipes Does turkey really make you tired? Best time to host Thanksgiving dinner Martha Stewart reveals why she ‘cancelled’ Thanksgiving this year Why do Americans celebrate Thanksgiving? Full list of US 2023 federal holiday dates From a race to a movie day, Friendsgiving celebrations that aren’t a sit-down dinner