List of All Articles with Tag 'c'

Anheuser-Busch InBev will sponsor the women’s 2023 World Cup in a nod to one of football’s fastest-growing areas,

BRUSSELS--(BUSINESS WIRE)--Jun 8, 2023--

Since its debut in 2020, Mindy Kaling's Never Have I Ever has grown a steady

The rumoured duo joined the 'Titanic' star's dad and stepmom for a fine dining experience in London

Uber Technologies Inc. pledged to eliminate carbon emissions and “unnecessary” plastic waste from its growing delivery business by

Creating a summery scheme with bright whites, creamy woods and natural decos signals carefree summer living – and feels right, right now. With warm days ahead and a possible heatwave on the cards, these brilliant white accessories and bleached-out homewares are just the ticket for a summer refresh – and relaxed lifestyle when you want chill out… 1. White Pearl Tableware: White Pearl Stoneware Side Plate, £7, Dinner Plate, £15, Salad Plate, £14, Pasta Bowl, £14, rest of items from a selection, Rose & Grey A must for summer tablescapes, this crisp white tableware suits every occasion; and works like a dream with rainbow salad recipes to show off those vibrant veggies and peppers. 2. Portland Storage Box – Large, £22, Garden Trading Stylish storage comes into its own come summertime, especially when you want to put the lid on foodie treats which might attract unwanted visitors. Versatile, easy to stack and pack, what’s not to love? 3. Off White Shell Vase, £38, Rose & Grey A go-to for coastal decor aesthetic, this shell vase with a seashell-like surface finish is a must-have for pampas grasses and natural driftwood branches. 4. George White Large Solar Candle Lights, £8 each, Direct.asda Decorative garden lighting is one of the cleverest tools for highlighting unexpected crooks and crannies, nurturing trailing greenery. 5. Roberts Play 11, White, £49.99, Roberts Radio One to add to your summer playlist with its streamlined tailoring, this new release from Roberts marries form and function with 20 station presets, DAB/DAB+/FM wavebands and portable battery power or via USB-C. 6. Moreton Whitewashed Kubu Rattan Trolley, £425, Marely Vase – Medium, £28, Marely Vase – Large, £48, White Bamboo Round Lantern – Medium, £65, The White Company A hero piece with timeless appeal, this beautiful bar cart will style up any indoor or outdoor space. Ideal for entertaining al fresco, it’s easy to wheel around and the removeable top tray can be used to proffer canapés and cocktails. With a side caddy for magazines or place settings, it can also be dressed up with artisan decos aplenty. 7. Habitat Kora Rattan Effect Garden Egg Chair, £230, Habitat When it’s time to invest in a chic, comfy seat, this egg-shaped pod pushes all the right buttons. With curvaceous steel frame, rattan detailing and four soft cushions to snug into, it can be upgraded to an accent chair with a luxurious snow white throw. 8. Lucerna Cream Tassel Solar Lanterns Trio, £34.99, Lights4fun Setting the scene for a summer soirée? These luxe boho solar lanterns will steal the spotlight when the sun goes down. Finished with decorative tassels and easy to hang from a branch, parasol or garden wall, simply pop them outside when the sun’s up and six to eight hours of sunshine will reward you with a warm, white, LED glow. 9. Dorma Purity Chiltern Bedspread, £120 to £140, rest of items from a selection, Dunelm Summer bedding signals a seasonal switch to an all-white theme… and fresh white bedspread to top your crisp, clean sheets. 10. Cotswolds Essentials Pure White Clothes Rail, £99, Cotswold Company If you’re planning a capsule wardrobe and switching out transitional pieces for something lightweight and fluid, you can’t go wrong with a dedicated clothes rail. With its sleek design and storage shelf, this will fit into the smallest of schemes. 11. White 100% Combed Egyptian Cotton Towels, 500 GSM, from £3.99 to £24.99, Homescapes Nothing channels a boutique hotel vibe like a bundle of white fluffy towels to pat yourself dry after a refreshing shower. Made from Egyptian cotton, these are soft and absorbent without being spendy.

An Air India Ltd. plane carrying passengers and crew who had been diverted to Russia due to an

With food prices hiking, many of us are looking to cut the price of our weekly shops – while still eating delicious food. And the answer, Ravinder Bhogal believes, lies in vegetables. “Vegetables are the ultimate economical thing to cook,” says the chef and restaurateur, who was discovered by Gordon Ramsay after she applied for his competition to find “Britain’s new Fanny Cradock” on The F Word. “Meat has become so expensive. If you lavish the same kind of care and attention on [vegetables] as you do a steak or joint of meat, they are going to sing with flavour.” She continues: “Why can’t you take the time to marinate vegetables, inject them with flavour, baste them, add texture to them or play with their textures?” Bhogal, who was born in Kenya to Indian parents and moved to England at the age of seven, says root vegetables are our real saviour when it comes to budget cooking in Britain. “Anything that’s grown in this country, swedes, celeriac… And if you buy in season it’s naturally going to be a bit cheaper.” The 44-year-old, who owns London restaurant Jikoni (the Swahili word for “kitchen”) is vegetarian “80 per cent of the time – then I might have a Sunday roast or something” has released her third cookbook, Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen. “There are so many things that you can do with vegetables where you’re just not going to miss the meat. What isn’t there to love about the lightness and brightness of vegetables?” And there’s a real misconception that vegetables can’t be comforting, she says: “For me comfort is about food that nourishes you, that makes you feel well, that makes you feel alive, that makes you feel revived.” It was Bhogal’s early years in a multigenerational household in Nairobi (“My grandparents, my uncle and aunt, their children, my mother’s brood of five, whoever happened to be visiting, there was a parrot, a dog, kittens, chickens, goats – it was a really chaotic household!”) that would pave the way for how she approached food later as a chef. Her grandfather dutifully tended to his shamba – or allotment – and had a deep respect and connection to the verdant soil where many vegetables grew. “When he came from India to Kenya, he completely fell in love with this beautiful red, volcanic soil that just seemed to give and give and give,” says Bhogal. “And he never stop being grateful for that. He’d come from a place where there was so little, and then suddenly, there was this soil that just blessed him and his family with all these beautiful things to eat.” Everything the household ate was either grown by him or came from the “mama mbogas” – local women with smallholdings who peddled their “the freshest hand grown vegetables” from door to door, she says. The chef in the house was her mother though, who was an “exceptionally talented” cook. “There were so many mouths to feed, so you can imagine the level of organisation that it took. She was the commander in chief and we were all her assistants, whether you liked it or not.” As a result, Bhogal learned to cook from her mother’s direction, although she wasn’t always happy about it. “Initially, I really resented it because growing up in quite a patriarchal household, the boys would be outside playing, and the girls would be in the kitchen. And that really sucked to me. “Anything I tried to attempt to cook, [my grandfather] would always tell me how delicious it was and praise me, and I think I made that connection between food and love and winning people over with food.” And the influence of her time in Kenya can be seen in the latest book; think pili pili cassava (one of the go-to carbs in many African nations) or Kenyan maru potato bhajias with tamarind and tomato chutney (potato coated in spiced chickpea flour and fried). Swapping Kenya for England as a child left a mark on Bhogal. “Kenya is like a state of mind, it’s such a bewitching country, it never really leaves you, it clings to you,” she says. “When you grow up with such colour and such a colossal sky… I was outdoors a lot, playing with all the animals [with] this really beautiful, very lush sunny backdrop. When you are plucked from that age seven and turn up in a very grey dark England, you try and hold onto that and keep connected to that.” South East London was “very different and sort of haggard in comparison to Kenya”, she says. “Everything was very small suddenly. I grew up in a flat above a shop and going from huge trees and sky that was ever blue to turning up to this very dark, dank [place]… The adjustment was very, very difficult.” But it’s all culminated in her cookery style now. “I consider myself a hybrid, I’m Indian, there’s Persian ancestry too, I’m British, I grew up in London, I’m also the product of all kinds of the diverse immigrant communities that helped bring me up.” So you’ll find Persian-inspired fermented rice, lentil, beetroot and coconut handvo (a savoury cake) in her new book, alongside Mumbai street food like peanut and golden raisin poha, and English grilled peaches with silken tofu and Thai basil and lime leaf gremolata. The recipe for pea kofta scotch eggs with saffron yoghurt is vibrant amalgamation; honouring memories of her father bringing home a sack of locally grown peas from Nairobi’s bustling city market and shelling them in the kitchen with her mother – it is a hybrid of her mother’s Indian recipe and her British identity. Plus, some that have been tried and tested by her discerning restaurant diners, like mango and golden coin [curry with dumplings] – where the mangos are served whole, stone and all. “I remember telling my husband I was going to put this mango curry on the menu and he was like, ‘You’re insane, how are people going to eat a whole mango?’ And it’s gone on to be one of the most popular things. “I think the whole joy of a mango is the generosity of serving it whole, there’s something about a whole mango that’s so rapturous,” Boghal says. “When it comes to the table people often go, ‘Is it chicken breasts?’ Nothing gives me more joy than to see people using pooris to scrape off the flesh from the mango and pick up the stone and gnaw on it. “I think if you don’t have a problem picking up a lamb bone and gnawing it, why not a mango stone?” ‘Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen’ by Ravinder Bhogal (Bloomsbury, £26). Read More Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it These recipes will keep you hydrated on hot days Three tomato salad recipes that aren’t boring Try one of these pasta recipes this British Tomato Fortnight

Fans call out Gordon Ramsay as he teases Madame Donut with a 'fake no' before handing her the apron on 'MasterChef' USA Season 13

A mall in Hong Kong’s premier shopping district of Tsim Sha Tsui rented three floors to a dining

Staying in touch with a loved one after their death is the promise of several start-ups using the powers artificial intelligence, though...

ByteDance Ltd.’s TikTok aims to more than quadruple the size of its global e-commerce business to as much