&lt;p&gt;If I were to ask you to think of a word starting with B that you associate with Goa, &quot;blender&quot; would be far from it. Goa, the country's premier beach destination, is home to three remarkable women we refer to as the Blender Girls. These talented women have set out to make a difference in the world by opening healthy caf&eacute;s stocked with the day's fresh produce. Their weapon of choice&mdash;smoothie bowls. And this isn't just another Instagrammable trend.&lt;br&gt;
&amp;nbsp;&lt;br&gt;
For a quick and easy approach to boosting your energy levels and receiving all the minerals and vitamins you need before starting the day, try blending a smoothie bowl for breakfast. The only things you'll need are your favourite frozen fruit, acai berry powder (optional), yoghurt or milk, granola (to add some crunch), and a blender. I travelled to Goa to meet these amazing women at their caf&eacute;s and get a better grasp on the concept of a smoothie bowl, which seemed less like a craze and more like a feasible breakfast alternative (and a quick snack for that bothersome 4:00 pm on Thursday). Meet Sneha Desu, Malavika Manay, and Tanya Hildreth.&lt;/p&gt;

&lt;p&gt;&lt;strong&gt;Sneha Desu - Bloom &amp;amp; Brew&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;The spacious and cheerful Bloom &amp;amp; Brew is situated in the middle of Assagao. Owner Sneha Desu has infused a sense of renewed energy into the space while maintaining the iconic Goan aesthetic. Perhaps it is only logical that the idea for a wholesome food cafe was conceptualised when Desu worked in a bariatric hospital during her medical career. &quot;I was constantly confronted with cases of people who did not make good lifestyle choices and ended up in these hospitals with surgeries that basically cut off their stomach sizes to force them to eat less. These are people who could have just been on a clean diet or consistently worked out but instead landed themselves in these positions. It shook me and made me realise what a huge role fitness and nutrition play as preventive medicine.&quot; As Desu curiously worked over the menu for her passion project, one thing became extremely clear, &quot;Bloom's entire concept became about presenting food that people would otherwise not consider ordering when out&mdash;healthy food that people would otherwise think is not tasty.&quot; That is precisely where smoothie bowls come in, &quot;I wanted to include the bowls because it's one of my favourite breakfast quickies, like something that's quick to make and can be super nourishing and appetising all at the same time. I wanted to go with three different kinds: one that was a bit more fruity, like the mango version; one that was a bit more antioxidant-rich, like the berry version; and one that had to be chocolate, because who doesn't love chocolate? I think there should be a good balance of sweet and sour fruit and something to neutralise it, like nut milk; we use almond milk. With the in-house granola that we make, it's a very balanced bowl. It's got the perfect amount of good fats, micronutrients, and a good amount of carbs.&quot;&lt;/p&gt;

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&lt;p&gt;Bloom &amp;amp; Brew also boasts an enriching lunch and dinner experience. Indulge in the gluten-free Very Berry Pancakes and the Breakfast Burrito, which is a perfect blend of healthy carbs and protein. Vegetarians must try the Teriyaki Bliss, which features velvety pan-seared tofu. For a Goan twist, let the Shrimp Tacos work their magic on you.&lt;br&gt;
&amp;nbsp;&lt;br&gt;
&lt;strong&gt;Malavika Manay - EARTH MAMA SMOOTHIE BAR &amp;amp; KITCHEN&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;In a cosy little establishment in Anjuna, you can get some of the best smoothies and bowls, as well as vegan and gluten-free toasties and sweets, and cold-pressed juices. Owner Malavika Manay mixes up some fantastic smoothie bowls; perhaps it's because Malavika's personal relationship with food has been filled with challenges that have taken her a lifetime to overcome. &quot;I was [finally] diagnosed with celiac disease, an autoimmune disorder that's triggered when you eat gluten. Three months after the diagnosis, my diet was extremely strict; zinc and magnesium supplements became my new friends. It was after this that I turned toward the path of natural healing. Food became my medicine; yoga became my coping mechanism; and aromatherapy became my healer,&quot; says Manay after she narrates her battle with Pre-Menstrual Dysphoric Disorder, which led to borderline bulemia, which led to ulcerative colitis, which was further misdiagnosed as intestinal tuberculosis. &quot;My relationship with food has been extremely emotional. I went from hating it to loving it so much again, only to find out my body was rejecting certain foods. I had to start fresh all over again and change my diet overnight. It took me almost four years to find that balance, and I am still looking for it. Now, food is everything to me. I feel connected and in tune with the food,&quot; she continues. The result of this spiritual awakening was her caf&eacute;, EarthMama, a caf&eacute; stocked with a guide to essential oils, a variety of holistic books, and oracle cards.&lt;/p&gt;

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&lt;p&gt;&lt;a href=&quot;https://www.instagram.com/reel/CirrAhfA56u/?utm_source=ig_embed&amp;amp;utm_campaign=loading&quot; target=&quot;_blank&quot;&gt;A post shared by Earth Mama Life (@earthmamasmoothies)&lt;/a&gt;&lt;/p&gt;
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&lt;p&gt;Speaking about smoothie bowls, her face lights up (as does mine while I enjoy an uplifting Cacao Smoothie Bowl), as she says, &quot;I found smoothies to be the easiest category of food to work with in terms of getting adequate nutrition from consuming fruits, vegetables, added protein powders, and added fats (from nut butter). I mean, who wouldn&rsquo;t want that?&quot; Indeed, who wouldn't?&lt;/p&gt;

&lt;p&gt;&lt;strong&gt;Tanya Hildreth - WIGWAM&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;An Asian-inspired Tofu Noodle Salad with scrumptious organic leaves, lashings of ginger dressing, a squeeze of lime, and topped with sesame seeds, teamed with a glass of locally-brewed Booch, would get you to Wigwam for lunch. But it is the Spiced Turmeric Smoothie Bowl full of soya, banana, dates, and seeds that will nourish your soul after an intense massage at their Healing Tipi. Tanya Hildreth fell in love with the wilderness of Goa long before the idea of her own jungle-themed space took root in her mind. &quot;Life before Wigwam was certainly different! My partner, Nic, and I lived in Anjuna for many years, falling in love with the incredibly lush nature of Goa and the kind locals around us. We found the perfect location and property in Mandrem, two kilometres from the beach on a quiet village road away from the crowds. We replaced our easy Goan lifestyle with a passion-filled project, and we wouldn&rsquo;t have it any other way.&quot;&lt;/p&gt;

&lt;p&gt;And, truth be told, I wouldn't have it any other way either. Tanya continues to enlighten as she talks about Wigwam's smoothie bowls: &quot;I have always loved smoothie bowls, and I believe a healthy breakfast is always the way to go! Here at Wigwam, we use the freshest, most nutritious ingredients, and all our guests love them! We take great care to use the best fruit and get the consistency just right. The menu certainly wouldn&rsquo;t be the same without them, and they have become a work of art with great care taken and love added in every bowl.&quot;&lt;/p&gt;

Travel & Food

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Who the heck are Blender Girls and what are they doing in Goa?

Three women who are helming the nutritional revolution with their blenders and wholesome smoothie bowls in the party capital of India.

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&lt;p&gt;While delivery-only kitchens have existed pre-pandemic, it was only 2020 onwards that the concept finally became mainstream. With an increasing number of people choosing to stay in and order instead of stepping out due to restaurant restrictions and lockdowns, cloud kitchens have sprung up across the country to keep up with the demand. Today, you&rsquo;ll find them slinging out a range of cuisines from their kitchens&mdash;from pan-Asian to pizzas. Read ahead for our list of the note-worthy ones across Mumbai, Delhi, Bangalore and Chennai.&amp;nbsp;&lt;/p&gt;

&lt;p&gt;&lt;strong&gt;Mumbai&lt;br&gt;
&lt;br&gt;
For an elaborate taco party&lt;br&gt;
Kiki and Pastor&amp;nbsp;&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;Very few places get traditional Mexican cuisine right, and luckily for Mumbai residents, Kiki and Pastor is one of them. Started by Rishabh Doshi and chef Kartikeya Ratan, it caters to both small and big gatherings&mdash;think intimate birthday parties to small weddings. Choose from filling tacos like the al pastor taco, the chile relleno taco, and more, or order their burritos and burrito bowls. They also have a small but considerable selection of desserts like the classic churros and coffee tres leches. You can order directly via the link in their Instagram profile. &amp;nbsp;&lt;/p&gt;

&lt;p&gt;&lt;strong&gt;For classic pizzas and hearty sandwiches&lt;br&gt;
East 7th Pizza and Deli&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;Doling out pizzas that are a mix of NY-style and the Italian Neapolitan ones, East 7Th Pizza Deli is a Colaba-based cloud kitchen that has quickly become the city&rsquo;s favourite. The dough is proofed for several days to get the signature airy, crispy crust, and even the bread for their hefty sandwiches is made from scratch. Expect dishes like the chicken meatball and classic pepperoni pizza that can be paired with a variety of dips, and sandwiches that include cured ham and burrata Panini, chicken meatball parmesan, and more.&lt;/p&gt;

&lt;p&gt;&lt;strong&gt;For an elevated version of Chinese takeout&amp;nbsp;&lt;br&gt;
Ginkgo&amp;nbsp;&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;Joining the string of delivery-only kitchens in Mumbai is Ginkgo, which is known for its Pan-Asian food that hits the spot. With a kitchen in South Mumbai and another in Juhu that opened in October last year, it has an expansive menu that includes spicy dan dan noodles, Vietnamese rice paper roll, Korean kimchi fried rice made popular by K-dramas, pad thai, and more. If you&rsquo;re a fan of Asian food, this one is not to be missed.&amp;nbsp;&lt;br&gt;
&amp;nbsp;&lt;/p&gt;

&lt;p&gt;&lt;strong&gt;Delhi-NCR&lt;br&gt;
&lt;br&gt;
For quick Asian bites&lt;br&gt;
Oki Poki&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;Looking for your ramen fix or craving crisp gyoza with fiery dip? Then Oki Poki should be your go-to. The delivery kitchen is known for its hassle-free Asian food&mdash;think teriyaki meal bowls and Instagrammable nigiris. Vegetarians will love their avocado nigiri and the spiced grilled green peppers, while if you&rsquo;re a non-vegetarian, the duck gyoza and prawn and crab meat dumplings are not to be missed.&amp;nbsp;&lt;/p&gt;

&lt;p&gt;&lt;strong&gt;For a DIY pizza kit&lt;br&gt;
Homeslice&amp;nbsp;&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;In the mood for a pizza cooking project but also don&rsquo;t want to labour through the long process of making the dough, the sauce and the toppings from scratch? Homeslice&rsquo;s DIY pizza kits are the answer. They serve two variants&mdash;one that comes with all the ingredients and requires you to assemble and bake in your home oven for 8 minutes, or the quicker version that you just have to reheat in your oven or on a hot pan.&amp;nbsp;&lt;/p&gt;

&lt;p&gt;&lt;strong&gt;Bangalore&amp;nbsp;&lt;br&gt;
&lt;br&gt;
For your fix of breads and cakes&lt;br&gt;
Lola&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;Run by husband-wife duo Vishwesh Shanbag and Sejal Prabhu, Lola is a small-batch bakery and boulangerie where you can order everything from occasion cakes, pizzas to simple salads. Keep in mind though that they have specific timings&mdash;they&rsquo;re closed on Tuesdays and are open for lunch and dinner rest of the week . &amp;nbsp;&lt;/p&gt;

&lt;p&gt;&lt;strong&gt;Chennai&lt;br&gt;
&lt;br&gt;
For all your cookie cravings&lt;br&gt;
Market Lane Madras&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;Very few can resist a gooey chocolate chip cookie, and the ones at Market Lane Madras are the best of the lot&mdash;all are organic and made with locally-sourced ingredients. Serving dessert lovers in Chennai with offerings such as s&rsquo;mores (marshmallow-studded cookies), Idukki pecan and triple chocolate, the delivery-only brand was started by Nida Ali.&amp;nbsp;&lt;/p&gt;

&lt;p&gt;Lead image: Ginkgo/ Instagram&lt;/p&gt;

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Order in your favourites from these 7 cloud kitchens across India

Everything from fresh-off-the-oven pizzas to authentic Mexican fare is a tap away.

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&lt;p&gt;With February already on the horizon, it only means one thing&mdash;the season of love is in the air. While everyone shows their feelings for their loved one in different ways, both big and small, if your idea of romance is a peaceful vacation where you can spend time with your partner, then these hotels across the country&mdash;from a regal property in Rajasthan to a chic brand-new mansion in Goa will be right up your alley.&amp;nbsp;&lt;/p&gt;

&lt;p&gt;&lt;strong&gt;Book an entire villa for the two of you&lt;br&gt;
The Orchard Manor&lt;/strong&gt;&lt;span&gt;&lt;span&gt;&lt;span&gt;&mdash;&lt;/span&gt;&lt;/span&gt;&lt;/span&gt;&lt;strong&gt;Goa&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;If you&rsquo;re looking to profess your love for your partner through a grand gesture, then booking an entire mansion nestled amid verdant farms in Anjuna and a stone&rsquo;s throw away from the beach will be one way to do it. A secluded property away from the throng of tourists, The Orchard Manor is a 12,000 square feet, six-bedroom villa that comes with a staff of 15, including two private chefs ready to whip up whatever you fancy. The six suites are all done up uniquely, and feature grand indoor and outdoor baths. Plus, there is a lavish pool to unwind in too.&amp;nbsp;&lt;br&gt;
&lt;br&gt;
&lt;strong&gt;Whisk them off to a private island&lt;br&gt;
Raffles Udaipur, Udaipur&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;Nothing spells romance more than the city of lakes, and if you&rsquo;re looking to dial up the V-day vibes a notch, then the Raffles Udaipur, which is located on a private 21-acre island in the middle of the Udai Sagar Lake and can be&amp;nbsp;reached by a boat, will fit the bill perfectly. The property marries English, Islamic, and Rajasthani influences in its palatial architecture&mdash;it features European-style manicured gardens and is dotted with elaborate fountains. With rolling hills and the shimmering lake around you, you&rsquo;re guaranteed plenty of quality time with your loved one surrounded by mesmerising views. Inside, have a drink with a book for company at the floor-to-ceiling library in the Writers Bar. And when you&rsquo;re done reading, the lavish suites are perfect to wind down in.&lt;br&gt;
&lt;br&gt;
&lt;strong&gt;Spend quality time amid nature&lt;br&gt;
Treehouse Getaway, Bandhavgarh&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;Imagine staying with your partner in the heart of a national park, hugged by nature. That is what the Treehouse Hideaway in Bandhavgarh National Park promises you. With its five intimate tree houses that are named after the trees they&rsquo;re built on&mdash;mahua, tendu, peepal, banyan, and palash&lt;span&gt;&lt;span&gt;&lt;span&gt;&mdash;&lt;/span&gt;&lt;/span&gt;&lt;/span&gt;you&rsquo;re in for a truly romantic vacation. When you&rsquo;re not relaxing and enjoying the lush views from your hideaway, make the most of the &lt;em&gt;machan&amp;nbsp;&lt;/em&gt;(a platform on a tree)&amp;nbsp;that overlooks a watering hole&mdash;you might not see the elusive tiger, but keep an eye out for sambhars, deers, and jackals. If your loved one is a nature enthusiast, then this should be on your list!&lt;br&gt;
&lt;br&gt;
&lt;strong&gt;Experience the magic of snow together&lt;br&gt;
The Khyber Himalayan Resort and Spa, Gulmarg&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;For a getaway straight out of a fairytale, head to The Khyber Himalayan Resort and Spa in Gulmarg. The ski town in Kashmir transforms into a postcard-worthy wonderland come winter, and is not to be missed. After all, there are very few things lovelier than the crisp mountain air, pristine white valleys blanketed with fresh snow, and the company of your beloved. Located high in the imposing Pir Panjal range at a height of around 8,825 feet, it is spread across an expansive seven acres. Expect jaw-dropping views of the snow-capped Affarwat peak and the Gulamrg Gondola, which is one of the highest ski-lifts in the world. At the resort, make the most of the acclaimed spa treatments to relax with your partner.&amp;nbsp;&lt;br&gt;
&amp;nbsp;&lt;/p&gt;

&lt;p&gt;&lt;strong&gt;Gift them the ultimate royal treatment&lt;br&gt;
Amanbagh, Ajabgarh&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;The ancient palaces and forts of Rajasthan are synonymous with old-school romance&mdash;relive that era at the magnificent Amanbagh, which is nestled in the Aravalli hills. The dusty-pink arches and cupolas of the resort&rsquo;s Mughal-inspired structures will make you feel like a true royal. Stay in the opulent courtyard haveli suite that comes with stunning views of the pool and a private terrace.&amp;nbsp;&lt;/p&gt;

&lt;p&gt;Lead image: Murad Osman/Instagram&lt;/p&gt;

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5 romantic hotel experiences for the perfect Valentine’s Day getaway

There’s no better way to say, “I love you”. 

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&lt;p&gt;Picture this: a bowl filled with greens in every hue imaginable sits in front of you, blanketed by a generous handful of fresh coconut and finely-chopped coriander leaves. As you take a bite, an explosion of flavours assault your senses&mdash;tender brinjals, slightly-charred potatoes and yam, raw bananas, crisp flat beans, unexplainably crunchy &lt;em&gt;muthiyas,&lt;/em&gt; all coated in a medley of spices.&lt;/p&gt;

&lt;p&gt;Meet &lt;em&gt;undhiyo&lt;/em&gt;, the Gujarati winter classic that is prepared in home kitchens as well as restaurants from November to February. Made low and slow, it is the perfect example of a local dish that champions seasonal produce&mdash;most of the ingredients are only available for a short period of time in the market.&amp;nbsp;&lt;/p&gt;

&lt;p&gt;We unravel the layers of the dish that has achieved a cult status both in the state and outside.&amp;nbsp;&lt;/p&gt;

&lt;p&gt;&lt;strong&gt;Tracing the origins of the winter staple&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;&lt;em&gt;Undhiyo&lt;/em&gt; has been said to have evolved from another southern Gujarati dish called &lt;em&gt;umbadiyo&lt;/em&gt;, which features a mix of vegetables that are added to an earthern pot (&lt;em&gt;matla&lt;/em&gt;), sealed, and then buried underground in a pit with burning embers on top. The vegetables slowly cook from the indirect heat, and attain a smoky flavour. Once done, the dish is finished with a generous drizzle of sesame oil, a piquant green chutney, and a slightly pungent wood apple (&lt;em&gt;kotha ni&lt;/em&gt;) chutney.&amp;nbsp;&lt;/p&gt;

&lt;p&gt;&lt;em&gt;Undhiyo&lt;/em&gt; differs from &lt;em&gt;umbadiyo&lt;/em&gt; in both taste and texture, but adopts the same cooking method, which is evident in its name. &lsquo;Undhu&rsquo; in Gujarati translates to upside down, owing to the way it is cooked (fire on top, pot at the bottom). Though today&amp;nbsp;it is prepared in a more practical manner, in large vessels or a pressure cooker.&amp;nbsp;&lt;br&gt;
&lt;br&gt;
&lt;strong&gt;The proof is in the layers&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;There are more than a handful of hyper-seasonal vegetables that go into the making of &lt;em&gt;undhiyo&lt;/em&gt;, and according to purists, all are equally essential. Surti &lt;em&gt;papdi&lt;/em&gt;, or flat green beans lay the foundation&mdash;so much so that they are transported to Mumbai from Surat every winter in the Flying Ranee train. Then come the purple yam, potatoes (both the sweet and normal kind), raw bananas, &lt;em&gt;arya kakdi&lt;/em&gt;, a seedless cucumber which belongs to the same family as zucchini, and &lt;em&gt;muthiya&lt;/em&gt;, which are spicy, fried dumplings made of gram flour and fenugreek leaves. All of these are coated in a coarsely-ground green masala that has coconut, chillies, green garlic, and coriander leaves among other ingredients.&amp;nbsp;&lt;/p&gt;

&lt;p&gt;First, all the vegetables are chopped into chunks and stuffed with the green masala. Then they all go into a pot with oil and spices. The whole mix simmers, untouched, until the vegetables are tender. Then fresh coconut is added and the whole dish is inverted, with more coconut, coriander leaves, and green garlic shoots added on top. &lt;em&gt;Undhiyo&lt;/em&gt; can be had in a number of ways, with fresh-off-the-wok puris, steamed rice, or as is.&amp;nbsp;&lt;/p&gt;

&lt;p&gt;In Gujarat, &lt;em&gt;undhiyo&amp;nbsp;&lt;/em&gt;is the main dish cooked on Uttarayan, the festival of harvest and bounty, that is celebrated with kites.&amp;nbsp;&lt;/p&gt;

&lt;p&gt;&lt;strong&gt;Variations of undhiyo&mdash;same same but different&amp;nbsp;&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;Like most regional dishes, every part of Gujarat has its own take on the dish. The belt from Surat to Ahmedabad makes it with the most common green masala while the Saurashtra region&rsquo;s Kathiyawadi &lt;em&gt;undhiyo&lt;/em&gt; is made with just spices, which means it doesn&rsquo;t have the quintessential green hue. And while the one you get in Ahmedabad is spicier and oilier, the Surat version is heavy on the garlic. The traditional &lt;em&gt;matla undhiyo&lt;/em&gt;, which is the way it is still prepared in villages, gets cooked in an earthern pot.&amp;nbsp;&lt;br&gt;
&lt;br&gt;
&lt;strong&gt;In search of&amp;nbsp;the best undhiyo in Mumbai&lt;/strong&gt;&lt;br&gt;
&lt;br&gt;
&lt;strong&gt;For &lt;em&gt;undhiyo&lt;/em&gt; the classic way&lt;span&gt;&lt;span&gt;&lt;span&gt;&mdash;&lt;/span&gt;&lt;/span&gt;&lt;/span&gt;Swati Snacks&lt;/strong&gt;&lt;br&gt;
&lt;br&gt;
Swati Snacks has a cult following among Mumbaikars for a reason&mdash;they always get the classics right. Enjoy their &lt;em&gt;undhiyo &lt;/em&gt;that is served with hot, crisp puris, making for quite an indulgent meal.&amp;nbsp;&lt;/p&gt;

&lt;p&gt;&lt;strong&gt;For a baked, oil-free version&lt;span&gt;&lt;span&gt;&lt;span&gt;&mdash;&lt;/span&gt;&lt;/span&gt;&lt;/span&gt;Soam&lt;/strong&gt;&lt;br&gt;
&lt;br&gt;
&lt;em&gt;Undhiyo &lt;/em&gt;made in restaurants is irresistibly delicious, but it can also veer towards the oiler side. Soam, the Gujarati restaurant in Chowpatty that has been a city favourite since years, does a baked, oil-free version that also has a Jain variant.&amp;nbsp;&lt;br&gt;
&lt;br&gt;
&lt;strong&gt;For undhiyo with a modern twist&lt;span&gt;&lt;span&gt;&lt;span&gt;&mdash;&lt;/span&gt;&lt;/span&gt;&lt;/span&gt;Bombay Canteen&lt;/strong&gt;&lt;br&gt;
&lt;br&gt;
If you&rsquo;re up for experimenting, then head to Bombay Canteen for their &lt;em&gt;undhiyo &lt;/em&gt;okonomiyaki, which takes all the essential ingredients of the dish and turns them into a Japanese-style savoury pancake. It is topped with a spicy-tart red chilli chutney, green garlic masala (a staple in &lt;em&gt;undhiyo&lt;/em&gt;), and crispy potato, purple yam, carrot, and beetroot chips.&amp;nbsp;&lt;/p&gt;

&lt;p&gt;Lead image: Bombay Canteen/Instagram&lt;/p&gt;

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Decoding the many layers and flavours of undhiyo—the Gujarati winter delicacy

Plus, discover where you can feast on the dish in Mumbai.

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&lt;p&gt;We&rsquo;ve all seen them on our social media feeds. Videos where people share what they eat in a day&mdash;be it a hearty bowl of oatmeal topped with an assortment of fresh fruits, a plate with clearly portioned dishes like rice, chicken, and veggies, or snacks that could range from a protein bar to a square of chocolate.&amp;nbsp;&lt;br&gt;
&lt;br&gt;
The #WhatIeatinaday hashtag on Instagram has close to 900K posts, and the same hashtag has over 11.2 billion views on TikTok. Under the hashtag, you&rsquo;ll find everyone from fitness influencers, vloggers, and food bloggers to celebrities sharing their day-to-day meals either in the form of a carousel post or through short reels.&amp;nbsp;But the trend is not a recent one&mdash;it started on YouTube years ago, where it had the creator making either a series of such videos, or sharing &ldquo;What I eat in a week&rdquo; videos. Since they were on YouTube, these were in a longer format, so when they got revived on TikTok and Instagram, they&amp;nbsp;translated into quicker reels that may not show the entire perspective and context.&lt;/p&gt;

&lt;p&gt;&lt;strong&gt;Why are these vlogs so popular?&amp;nbsp;&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;It all boils down to curiosity&mdash;we as humans are obsessed with what other people are doing, and if they are figures we look up to&mdash;celebs, our favourite creators, and fitness role models&mdash;then we want to know each and every moment of their lives. For instance, Harper&rsquo;s Bazaar's wildly popular 'Food Diaries' series on YouTube, where stars, chefs, and models share what they eat in a day, has millions of views on each video, so do vlogs shared by A-listers like Alia Bhatt and influencers such as Komal Panday and Sejal Kumar on their personal channels.&amp;nbsp;&lt;/p&gt;

&lt;p&gt;&lt;strong&gt;&ldquo;What I eat in a day&rdquo; videos can be problematic, depending on how you view them&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;As long as we are viewing it as entertainment and out of good ol&rsquo; intrigue&mdash;&ldquo;oh I can&rsquo;t believe Florence Pugh only has eggs and coffee for breakfast!&rdquo; or &ldquo;who knew even Kylie Jenner can&rsquo;t resist the pull of cheesy Mexican food&rdquo;, then there is not much harm done. But when they are seen as the end-all be-all&mdash;&ldquo;Kiara Advani only has ragi rotis, so I must, too, in order to look like her&rdquo;, it&rsquo;s concerning.&amp;nbsp;&lt;br&gt;
&lt;br&gt;
Even on other social media platforms like Instagram and TikTok, the trend began as a way to share meal prep ideas and as a well to draw recipe inspiration from, but soon got a dietary or &lsquo;fitness&rsquo; tag attached to it. Now, most of the posts under the &ldquo;what I eat in a day&rdquo; hashtag are about &lsquo;healthy&rsquo; eating. And the moment these veer into nutritional advice and become a source of dietary guidance for those looking to adopt a new lifestyle or lose weight, they get tricky if not made by professionals. &amp;nbsp;&lt;/p&gt;

&lt;div&gt;&lt;/div&gt;

&lt;p&gt;Anaheez Patel, who&rsquo;s a certified nutrition coach and fitness influencer, explains, &ldquo;While these videos may be great reference points (when coming from a credible, trusted influencer who actually eats right), the trouble begins when people try to ape them meal for meal. Food is a major part of our day, and one should stick to making clever tweaks within existing meals that are easily available. You cannot sustainably go from eating &lt;em&gt;poha &lt;/em&gt;for breakfast to eating poached eggs overnight.&rdquo;&amp;nbsp;&lt;/p&gt;

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&lt;p&gt;Sanjyot Keer, chef and founder of Your Food Lab, agrees that it&rsquo;s important to not take everything at face value. As a content creator himself, he explains that it is all about the mindset the creator is approaching the video with&mdash;whether it&rsquo;s to add value to the viewer or to hop onto a trend in hopes of going viral. &ldquo;It depends on what kind of content it is, who the content creator is, and what the actual thought behind making that video is. I see no harm in making such videos&mdash;if it is doing justice to the topic, why not?&rdquo; he says.&amp;nbsp;&lt;br&gt;
&lt;br&gt;
&lt;strong&gt;They don&rsquo;t paint a complete or realistic picture of one&rsquo;s diet&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;&lt;a href=&quot;https://www.instagram.com/reel/CnkQRn0pFYr/?utm_source=ig_embed&amp;amp;utm_campaign=loading&quot; target=&quot;_blank&quot;&gt;A post shared by Amelia 🌱 healthy vegan recipes (@veganexplorergirl)&lt;/a&gt;&lt;/p&gt;
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&lt;p&gt;The truth is, no one eats the same set of meals every day, each week. And that is what these videos, which offer a &lt;em&gt;very&lt;/em&gt; tiny window into someone&rsquo;s eating patterns, fail to convey. They make the viewers believe that one size fits all when it comes to diets&mdash;but it doesn&rsquo;t.&amp;nbsp;&lt;br&gt;
&lt;br&gt;
Keer elaborates, &ldquo;You won't get a complete picture of one's diet from just a video because that is just one day. You need to have a variety of food and nutrients in your meals. At most, you get to see what that person likes to eat in a day and you cannot get inspired and build your diet according to it. Plus, everybody's body type is different and everybody's needs are different.&quot;&lt;br&gt;
&lt;br&gt;
He also points out that sometimes&amp;nbsp;the videos also have the possibility of being made-up, so it can be difficult to glean what&rsquo;s real and what&rsquo;s for entertainment purposes. Patel also believes that who is making the video is important. &ldquo;It depends on the source and the influencer's credibility. More often than not, they are unrealistic. More spews, more views. However, it&rsquo;s important to note that there are a lot of influencers who are actually doing a great job as well&mdash;so let's applaud them,&rdquo; she says.&amp;nbsp;&lt;br&gt;
&lt;br&gt;
&lt;strong&gt;They might be promoting impractical diets&amp;nbsp;&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;&lt;a href=&quot;https://giphy.com/gifs/cbc-funny-comedy-3ohhwhVyXnCeXL5VxS&quot;&gt;via GIPHY&lt;/a&gt;&lt;/p&gt;
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&lt;p&gt;When simple accounts of food eaten in a day are paired with unreliable information, and calorie counts for specific meals that you may not be even able to recreate in your own kitchen, it can perpetrate an extremely distorted view of what one should eat to stay healthy. &amp;nbsp;&lt;br&gt;
&lt;br&gt;
It&rsquo;s important to understand while watching these clips that the recipes or meals shown in the video might not be the best for you, and it&rsquo;s fine. Patel says, &ldquo;If your 'diet' is not something you see yourself successfully sticking to for the rest of your life, it is not for you. Short-term, goal-oriented changes in eating patterns are okay for athletes but should not be normalised for the common man.&rdquo;&lt;/p&gt;

&lt;div&gt;&lt;/div&gt;

&lt;p&gt;Keer says that the narrative is important. &ldquo;If the video conveys that what I'm eating is good and this is something that you should eat, then it&rsquo;s incorrect. But if it&rsquo;s just a &ldquo;this is what I'm eating today&rdquo; and there's no diet plan being promoted, then&amp;nbsp;it&rsquo;s totally fine. Although, if a nutritionist or a chef is making this video, then it makes sense because they would have the expertise.&rdquo;&lt;br&gt;
&lt;br&gt;
&lt;strong&gt;The takeaway&mdash;eat what works for you, and&amp;nbsp;when in doubt, consult a professional&amp;nbsp;&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;&lt;a href=&quot;https://giphy.com/gifs/CBSAllAccess-cbs-beverly-hills-90210-episode-102-L2HYC0bYS3ehJ40oUt&quot;&gt;via GIPHY&lt;/a&gt;&lt;/p&gt;
&lt;/div&gt;

&lt;p&gt;So, how should your diet look like, if not the same as your favourite influencer or a random stranger on the internet?&amp;nbsp;&lt;/p&gt;

&lt;p&gt;Patel says adding protein is a good way to start. &ldquo;Lead with protein, always. They should satiate you and the rest of your meal could consist of complex carbohydrates, fibrous carbs like veggies, and good fats. I love to see a balanced plate with lots of colours.&rdquo;&lt;br&gt;
&lt;br&gt;
Keer says that sometimes leaving it to the experts is best. &ldquo;I feel that while these videos are great to watch, if you want to make changes in your diet, you need to go to a nutritionist for consultation.&rdquo;&lt;br&gt;
&lt;br&gt;
And if you&rsquo;re wondering if calorie counting or minutely monitoring your meal is the only way to get fitter, as so many of these videos seem to say, then the answer is no, especially if you&rsquo;re not a professional athlete. Patel elaborates, &ldquo;A person who has no knowledge whatsoever about portion sizes could track for a week or two&mdash;just to understand the caloric level they are eating at and the subsequent changes to one's body. But after that, visual assessment is the way forward&mdash;it would be bizarre to walk into a restaurant with a food scale, right?&rdquo; she wraps up.&amp;nbsp;&lt;/p&gt;

&lt;p&gt;Lead image: Sharaddha Kapoor/Instagram&lt;/p&gt;

untitled-design-2023-01-24t181038878240123061158

Are “What I eat in a day” videos realistic? Experts weigh in

No, you don’t need to be following them to the tee. 

untitled-design-2023-01-24t181057841240123061158

&lt;p&gt;The start of a new year promises a slew of exciting events, with the feeling of festivity still hanging in the air from December. And with the slight drop in temperature right now, it is the perfect time for indulgence. The second edition of the Digital Editor&rsquo;s Lunch, held this Sunday (January 22), was just that. It was hosted at Noon in BKC, the ingredient-driven restaurant championing indigenous produce.&amp;nbsp;&lt;/p&gt;

&lt;p&gt;&lt;amp-img src=&quot;https://akm-img-a-in.tosshub.com/sites/gloss99/resources/202301/untitled-design-2023-01-23t205115511230123090838.png&quot; alt=&quot;&quot; height=&quot;425&quot; width=&quot;650&quot; layout=&quot;responsive&quot; heights=&quot;(min-width:500px) 200px, 80%&quot;&gt;&lt;/amp-img&gt;&lt;/p&gt;

&lt;p&gt;The afternoon saw industry-leaders from different walks of life&mdash;art, culture, fashion, and food&mdash;coming together to connect and engage in conversations over an elaborate five-course meal that was inspired by Ladakhi and Kashmiri cuisine. The spread included crowd-favourite &lt;em&gt;pani puri&lt;/em&gt; with lacto-fermented pineapple, buckwheat tartlets with slow roasted turnips, goat cream and black garlic, and a dessert that featured coconut ice cream with puffed &lt;em&gt;amaranth&lt;/em&gt; crumble and strawberries, along with other dishes.&amp;nbsp;&lt;/p&gt;

&lt;p&gt;&lt;amp-img src=&quot;https://akm-img-a-in.tosshub.com/sites/gloss99/resources/202301/untitled-design-2023-01-23t205237669230123085330.png&quot; alt=&quot;&quot; height=&quot;425&quot; width=&quot;650&quot; layout=&quot;responsive&quot; heights=&quot;(min-width:500px) 200px, 80%&quot;&gt;&lt;/amp-img&gt;&lt;/p&gt;

&lt;p&gt;Along with digital editor Sonal Ved and Sakshi Kohli, COO of &lt;em&gt;Harper&rsquo;s Bazaar India&lt;/em&gt;, &lt;em&gt;Cosmopolitan India&lt;/em&gt;, and &lt;em&gt;Brides Today&lt;/em&gt;, the event&amp;nbsp;was attended by&amp;nbsp;leading fashion influencer Sonam Babani; Miss Bahrain,&amp;nbsp;Pryanca Talukdar; James Beard award-winning chef Meherwan Irani and his wife Molly Irani, who are the founders of Chai Pani, the celebrated Asheville restaurant; Anurag Banerjee, an independent photographer; chef Rahul Akerkar&amp;nbsp;of Indigo and Qualia fame; Khushi Shah, founder and creative director of Indian fashion label Shanti Banaras; and multi-disciplinary visual artist Santanu Hazarika.&amp;nbsp;&lt;br&gt;
&lt;br&gt;
The luncheon, which was the second edition of hopefully more to come, was one for the books&mdash;with ample ideas and conversations&amp;nbsp;to go around.&amp;nbsp;&lt;/p&gt;

untitled-design-2023-01-23t225837940230123105856

&lt;p&gt;The start of a new year promises a slew of exciting events, with the feeling of festivity still hanging in the air from December. And with the slight drop in temperature right now, it is the perfect time for indulgence. The second edition of the Digital Editor&amp;rsquo;s Lunch, held this Sunday (January 22), was just that. It was hosted at Noon in BKC, the ingredient-driven restaurant championing indigenous produce.&amp;nbsp;&lt;/p&gt;

&lt;p style='text-align:center'&gt;&lt;img alt=''  src='https://akm-img-a-in.tosshub.com/sites/gloss99/resources/202301/untitled-design-2023-01-23t205115511230123090838.png' width='500' /&gt;&lt;/p&gt;

&lt;p&gt;The afternoon saw industry-leaders from different walks of life&amp;mdash;art, culture, fashion, and food&amp;mdash;coming together to connect and engage in conversations over an elaborate five-course meal that was inspired by Ladakhi and Kashmiri cuisine. The spread included crowd-favourite &lt;em&gt;pani puri&lt;/em&gt; with lacto-fermented pineapple, buckwheat tartlets with slow roasted turnips, goat cream and black garlic, and a dessert that featured coconut ice cream with puffed &lt;em&gt;amaranth&lt;/em&gt; crumble and strawberries, along with other dishes.&amp;nbsp;&lt;/p&gt;

&lt;p style='text-align:center'&gt;&lt;img alt=''  src='https://akm-img-a-in.tosshub.com/sites/gloss99/resources/202301/untitled-design-2023-01-23t205237669230123085330.png' width='500' /&gt;&lt;/p&gt;

&lt;p&gt;Along with digital editor Sonal Ved and Sakshi Kohli, COO of &lt;em&gt;Harper&amp;rsquo;s Bazaar India&lt;/em&gt;, &lt;em&gt;Cosmopolitan India&lt;/em&gt;, and &lt;em&gt;Brides Today&lt;/em&gt;, the event&amp;nbsp;was attended by&amp;nbsp;leading fashion influencer Sonam Babani; Miss Bahrain,&amp;nbsp;Pryanca Talukdar; James Beard award-winning chef Meherwan Irani and his wife Molly Irani, who are the founders of Chai Pani, the celebrated Asheville restaurant; Anurag Banerjee, an independent photographer; chef Rahul Akerkar&amp;nbsp;of Indigo and Qualia fame; Khushi Shah, founder and creative director of Indian fashion label Shanti Banaras; and multi-disciplinary visual artist Santanu Hazarika.&amp;nbsp;&lt;br /&gt;
&lt;br /&gt;
The luncheon, which was the second edition of hopefully more to come, was one for the books&amp;mdash;with ample ideas and conversations&amp;nbsp;to go around.&amp;nbsp;&lt;/p&gt;

A glimpse of the second edition of the digital editor’s lunch 

Hosted at Noon, it was full of camaraderie and conversations over a curated Ladakhi and Kashmiri-inspired spread.                                                 

untitled-design-2023-01-23t201721166230123082051

&lt;p&gt;The best part about winter, inarguably, is digging into indulgent food that is a hug to the soul, and nothing is more nourishing than a bowl of piping hot soup that warms you up from the inside. Ahead, read through our curated list and bookmark these places for the next time you need a bowl of comfort on a crisp winter evening (or morning).&amp;nbsp;&lt;/p&gt;

&lt;p&gt;&lt;strong&gt;Mumbai&lt;br&gt;
&lt;br&gt;
Milliways Broth Noodle and Bao&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;If you&rsquo;re craving for a hearty bowl of ramen but don&rsquo;t feel like stepping out, then Milliways Broth Noodle and Bao&amp;nbsp;is here to the rescue&mdash;their&amp;nbsp;shoyu ramen is one of the best in the city. Choose from either braised chicken or braised Belgian pork belly which gets added to a rich broth along with Japanese ramen noodles, seaweed, spring onions, bean sprouts, corn, bakchoy, and the finishing flourish&mdash;a soy-cured soft-yolk egg. Want something with a zingier flavour profile?&amp;nbsp;Go for the Vietnamese vegan pho&mdash;it has flat rice noodles in a clear vegetable broth with veggies, fresh herbs, bean sprouts, onion and chillies.&amp;nbsp;&lt;br&gt;
&lt;br&gt;
&lt;strong&gt;Copper Chimney&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;Sometimes all you want is to sip on bowl of good ol&rsquo; tomato soup&mdash;there is something about the sweet-sour flavour combined with the richness of cream that warms you up!&amp;nbsp;Copper Chimney&rsquo;s herbed tomato soup does just that&mdash;expect an indulgent soup flavoured with herbs for a slight kick and garnished with wheat crisps (instead of the usual croutons). For a lighter option, pick their signature Ab-e-hayat, which is a light vegetable and coconut water soup fortified with turmeric and celery for a unique outcome that you won&rsquo;t be able to get enough of.&lt;/p&gt;

&lt;p&gt;&lt;strong&gt;Delhi-NCR&lt;br&gt;
&lt;br&gt;
Jade, The Claridges&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;Jade, The Claridges&rsquo; in-house Asian restaurant, is known in the city for serving some of the best soups. The soup section on the menu stars favourites like wonton clear soup, which you can get with either seasonal veggies, chicken, or prawns, while the sweet-tart tomato and egg drop soup has shiitake mushrooms for a hit of umami. If you&rsquo;d like to stick to your usual soup order, then you can&rsquo;t go wrong with the lemon and coriander, or the sweet corn. Try out your soup with their dim sums, which make for&amp;nbsp;the ultimate treat.&lt;br&gt;
&lt;br&gt;
&lt;strong&gt;Yum Yum Cha&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;Yum Yum Cha is a Delhi institution for Asian food, and for good reason&mdash;there are very few places that get their dim sums and soups as spot on as them. They have an extensive soup section on the menu, from classics like lemon and coriander, to tom yum and the garlic pepper. There&rsquo;s a spicy veg ramen too, in case you&rsquo;d like to try a plant-based version of the popular dish.&amp;nbsp;&lt;br&gt;
&lt;br&gt;
&lt;strong&gt;Bengaluru&amp;nbsp;&lt;br&gt;
&lt;br&gt;
Phobidden Fruit&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;While Vietnamese food is still trying to find its footing in India, pho is something that is universally loved&mdash;there are very few who can resist a hot wholesome bowl of the soup-noodles combo. The beef pho at Phobidden Fruit is just irresistible with chewy meat in slow-simmered broth, topped with a smattering of fresh herbs and chillies. Want to enjoy your soup from the comfort of your couch? (we relate!), then order in.&amp;nbsp;&lt;br&gt;
&lt;br&gt;
&lt;strong&gt;Naru Noodle Bar&lt;/strong&gt;&lt;/p&gt;

&lt;div&gt;
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&lt;/div&gt;

&lt;p&gt;If you&rsquo;re on the lookout for the best ramen in Bengaluru, don&rsquo;t think further than Naru Noodle Bar, which is chef Kavan Kuttappa&rsquo;s brainchild. The tiny eatery will instantly transport you to a small alleyway in Japan as you watch your steaming bowl of ramen being made. There are ample options to choose from&mdash;there&rsquo;s a Tokyo-style shoyu ramen that features an unctuous chicken and dashi broth along with chicken, bamboo shoots, scallions, spinach, and nori (roasted seaweed sheets). The tonkatsu is a must-try too&mdash;it has braised pork, scallions, soy-marinated egg (ajitama) and red pickled ginger (beni shoga) floating in a rich and creamy pork broth. All ramen bowls of course come with a hefty portion of springy ramen noodles.&amp;nbsp;&lt;/p&gt;

&lt;p&gt;Lead image: Sanskriti Bist/Instagram&lt;/p&gt;

untitled-design-2023-01-21t115833112210123115855

It’s soup season—slurp on a bowl of comfort at these restaurants across India

untitled-design-2023-01-21t114852801210123114939

&lt;p&gt;Gurugram is all set to get a taste of imaginative French cuisine at its best, at The Oberoi&rsquo;s all-day dining restaurant threesixtyone&deg;. Called 'The French Evolution', the spread is curated by chef Gerald Genson of the celebrated Mandarin Oriental, Kuala Lumpur. The pop-up started on January 18, 2023, but don&rsquo;t worry if you missed the opening day&mdash;it will go on till January 21 for both lunch and dinner.&amp;nbsp;&lt;br&gt;
&lt;br&gt;
&lt;strong&gt;Dig into authentic French dishes with a twist&lt;/strong&gt;&lt;/p&gt;

&lt;p&gt;&lt;amp-img src=&quot;https://akm-img-a-in.tosshub.com/sites/gloss99/resources/202301/untitled-design-2023-01-19t151929941190123054431.png&quot; alt=&quot;&quot; height=&quot;425&quot; width=&quot;650&quot; layout=&quot;responsive&quot; heights=&quot;(min-width:500px) 200px, 80%&quot;&gt;&lt;/amp-img&gt;&lt;/p&gt;

&lt;p&gt;There will be an exclusive menu spotlighting authentic regional French dishes, all with chef Genson&rsquo;s own twist on them. Expect classics like French onion soup, Beluga caviar and winter potatoes with a Champagne cream sauce for the starters. Move onto the mains that include duck leg confit with mesclun, potato salardaise and balsamic reduction, and crispy lamb loin with Provencal vegetables and thyme jus. The desserts are just as impressive, like the la tarte au chocolat, which is a decadent chocolate tart cooked a la minute with praline and Malaga ice cream. &amp;nbsp;&lt;br&gt;
Abhishek Panshikhar, general manager of The Oberoi, Gurgaon, said about the menu, &ldquo;It weaves flavours from distinct regions of France into one culinary tale&mdash;it draws inspiration from tradition yet is driven by the evolution of new techniques and cultural influences.&rdquo;&lt;br&gt;
&lt;br&gt;
&lt;strong&gt;All about the man behind the spread&mdash;chef Gerald Genson&amp;nbsp;&lt;/strong&gt;&lt;/p&gt;

&lt;div&gt;
&lt;blockquote class=&quot;instagram-media&quot; data-instgrm-permalink=&quot;https://www.instagram.com/reel/CnjsVs0A2ym/?utm_source=ig_embed&amp;amp;utm_campaign=loading&quot; data-instgrm-version=&quot;14&quot;&gt;
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&lt;div&gt;&lt;a href=&quot;https://www.instagram.com/reel/CnjsVs0A2ym/?utm_source=ig_embed&amp;amp;utm_campaign=loading&quot; target=&quot;_blank&quot;&gt;&lt;svg height=&quot;50px&quot; version=&quot;1.1&quot; viewBox=&quot;0 0 60 60&quot; width=&quot;50px&quot; xmlns:xlink=&quot;https://www.w3.org/1999/xlink&quot;&gt;&lt;g fill=&quot;none&quot; fill-rule=&quot;evenodd&quot; stroke=&quot;none&quot; stroke-width=&quot;1&quot;&gt;&lt;g fill=&quot;#000000&quot; transform=&quot;translate(-511.000000, -20.000000)&quot;&gt;&lt;g&gt;&lt;path d=&quot;M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 556.869,37.852 C558.924,37.852 560.59,36.186 560.59,34.131 C560.59,32.076 558.924,30.41 556.869,30.41 M541,60.657 C535.114,60.657 530.342,55.887 530.342,50 C530.342,44.114 535.114,39.342 541,39.342 C546.887,39.342 551.658,44.114 551.658,50 C551.658,55.887 546.887,60.657 541,60.657 M541,33.886 C532.1,33.886 524.886,41.1 524.886,50 C524.886,58.899 532.1,66.113 541,66.113 C549.9,66.113 557.115,58.899 557.115,50 C557.115,41.1 549.9,33.886 541,33.886 M565.378,62.101 C565.244,65.022 564.756,66.606 564.346,67.663 C563.803,69.06 563.154,70.057 562.106,71.106 C561.058,72.155 560.06,72.803 558.662,73.347 C557.607,73.757 556.021,74.244 553.102,74.378 C549.944,74.521 548.997,74.552 541,74.552 C533.003,74.552 532.056,74.521 528.898,74.378 C525.979,74.244 524.393,73.757 523.338,73.347 C521.94,72.803 520.942,72.155 519.894,71.106 C518.846,70.057 518.197,69.06 517.654,67.663 C517.244,66.606 516.755,65.022 516.623,62.101 C516.479,58.943 516.448,57.996 516.448,50 C516.448,42.003 516.479,41.056 516.623,37.899 C516.755,34.978 517.244,33.391 517.654,32.338 C518.197,30.938 518.846,29.942 519.894,28.894 C520.942,27.846 521.94,27.196 523.338,26.654 C524.393,26.244 525.979,25.756 528.898,25.623 C532.057,25.479 533.004,25.448 541,25.448 C548.997,25.448 549.943,25.479 553.102,25.623 C556.021,25.756 557.607,26.244 558.662,26.654 C560.06,27.196 561.058,27.846 562.106,28.894 C563.154,29.942 563.803,30.938 564.346,32.338 C564.756,33.391 565.244,34.978 565.378,37.899 C565.522,41.056 565.552,42.003 565.552,50 C565.552,57.996 565.522,58.943 565.378,62.101 M570.82,37.631 C570.674,34.438 570.167,32.258 569.425,30.349 C568.659,28.377 567.633,26.702 565.965,25.035 C564.297,23.368 562.623,22.342 560.652,21.575 C558.743,20.834 556.562,20.326 553.369,20.18 C550.169,20.033 549.148,20 541,20 C532.853,20 531.831,20.033 528.631,20.18 C525.438,20.326 523.257,20.834 521.349,21.575 C519.376,22.342 517.703,23.368 516.035,25.035 C514.368,26.702 513.342,28.377 512.574,30.349 C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631&quot; /&gt;&lt;/g&gt;&lt;/g&gt;&lt;/g&gt;&lt;/svg&gt;&lt;/a&gt;&lt;/div&gt;

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&lt;div&gt;&lt;a href=&quot;https://www.instagram.com/reel/CnjsVs0A2ym/?utm_source=ig_embed&amp;amp;utm_campaign=loading&quot; target=&quot;_blank&quot;&gt;View this post on Instagram&lt;/a&gt;&lt;/div&gt;
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&lt;p&gt;&lt;a href=&quot;https://www.instagram.com/reel/CnjsVs0A2ym/?utm_source=ig_embed&amp;amp;utm_campaign=loading&quot; target=&quot;_blank&quot;&gt;A post shared by The Oberoi, Gurgaon (@theoberoi_gurgaon)&lt;/a&gt;&lt;/p&gt;
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&lt;/blockquote&gt;
&lt;/div&gt;

&lt;p&gt;&lt;br&gt;
Born in France, Genson is the executive chef of Mandarin Oriental in Kuala Lumpur. Having started his career in the culinary industry in the late 1990s, he has worked with multiple Michelin-starred restaurants like Le Mas&mdash;Du Langoustier, Le Chabichou, and Le GrandHotel Du Cap&mdash;Ferrat, the influence of which is evident in his inventive preparations that don&rsquo;t stray away from tradition.&amp;nbsp;&lt;br&gt;
&lt;br&gt;
&lt;strong&gt;&amp;nbsp;The collaboration brings two hospitality heavyweights together&lt;/strong&gt;&lt;/p&gt;

&lt;div&gt;
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&lt;p&gt;&lt;br&gt;
The pop-up is a result of an alliance between The Oberoi and Mandarin Oriental hotels. Good news: if you&rsquo;re a member of both the hotel groups&rsquo; loyalty programmes, then you have exclusive access to over 50 destinations spread across the globe.&amp;nbsp;&lt;/p&gt;

&lt;p&gt;Lead image: Mandarin Oriental Kuala Lumpur/Instagram&lt;/p&gt;

untitled-design-2023-01-19t174401253190123054642

&lt;p&gt;Gurugram is all set to get a taste of imaginative French cuisine at its best, at The Oberoi&amp;rsquo;s all-day dining restaurant threesixtyone&amp;deg;. Called &amp;#39;The French Evolution&amp;#39;, the spread is curated by chef Gerald Genson of the celebrated Mandarin Oriental, Kuala Lumpur. The pop-up started on January 18, 2023, but don&amp;rsquo;t worry if you missed the opening day&amp;mdash;it will go on till January 21 for both lunch and dinner.&amp;nbsp;&lt;br /&gt;
&lt;br /&gt;
&lt;strong&gt;Dig into authentic French dishes with a twist&lt;/strong&gt;&lt;/p&gt;

&lt;p style='text-align:center'&gt;&lt;img alt=''  src='https://akm-img-a-in.tosshub.com/sites/gloss99/resources/202301/untitled-design-2023-01-19t151929941190123054431.png' width='315' /&gt;&lt;/p&gt;

&lt;p&gt;There will be an exclusive menu spotlighting authentic regional French dishes, all with chef Genson&amp;rsquo;s own twist on them. Expect classics like French onion soup, Beluga caviar and winter potatoes with a Champagne cream sauce for the starters. Move onto the mains that include duck leg confit with mesclun, potato salardaise and balsamic reduction, and crispy lamb loin with Provencal vegetables and thyme jus. The desserts are just as impressive, like the la tarte au chocolat, which is a decadent chocolate tart cooked a la minute with praline and Malaga ice cream. &amp;nbsp;&lt;br /&gt;
Abhishek Panshikhar, general manager of The Oberoi, Gurgaon, said about the menu, &amp;ldquo;It weaves flavours from distinct regions of France into one culinary tale&amp;mdash;it draws inspiration from tradition yet is driven by the evolution of new techniques and cultural influences.&amp;rdquo;&lt;br /&gt;
&lt;br /&gt;
&lt;strong&gt;All about the man behind the spread&amp;mdash;chef Gerald Genson&amp;nbsp;&lt;/strong&gt;&lt;/p&gt;

&lt;div&gt;
&lt;blockquote class='instagram-media' data-instgrm-permalink='https://www.instagram.com/reel/CnjsVs0A2ym/?utm_source=ig_embed&amp;amp;utm_campaign=loading' data-instgrm-version='14' style=' background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:540px; min-width:326px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);'&gt;
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&lt;div style='display:block; height:50px; margin:0 auto 12px; width:50px;'&gt;&lt;a href='https://www.instagram.com/reel/CnjsVs0A2ym/?utm_source=ig_embed&amp;amp;utm_campaign=loading' style=' background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;' target='_blank'&gt;&lt;svg height='50px' version='1.1' viewbox='0 0 60 60' width='50px' xmlns='https://www.w3.org/2000/svg' xmlns:xlink='https://www.w3.org/1999/xlink'&gt;&lt;g fill='none' fill-rule='evenodd' stroke='none' stroke-width='1'&gt;&lt;g fill='#000000' transform='translate(-511.000000, -20.000000)'&gt;&lt;g&gt;&lt;path d='M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 556.869,37.852 C558.924,37.852 560.59,36.186 560.59,34.131 C560.59,32.076 558.924,30.41 556.869,30.41 M541,60.657 C535.114,60.657 530.342,55.887 530.342,50 C530.342,44.114 535.114,39.342 541,39.342 C546.887,39.342 551.658,44.114 551.658,50 C551.658,55.887 546.887,60.657 541,60.657 M541,33.886 C532.1,33.886 524.886,41.1 524.886,50 C524.886,58.899 532.1,66.113 541,66.113 C549.9,66.113 557.115,58.899 557.115,50 C557.115,41.1 549.9,33.886 541,33.886 M565.378,62.101 C565.244,65.022 564.756,66.606 564.346,67.663 C563.803,69.06 563.154,70.057 562.106,71.106 C561.058,72.155 560.06,72.803 558.662,73.347 C557.607,73.757 556.021,74.244 553.102,74.378 C549.944,74.521 548.997,74.552 541,74.552 C533.003,74.552 532.056,74.521 528.898,74.378 C525.979,74.244 524.393,73.757 523.338,73.347 C521.94,72.803 520.942,72.155 519.894,71.106 C518.846,70.057 518.197,69.06 517.654,67.663 C517.244,66.606 516.755,65.022 516.623,62.101 C516.479,58.943 516.448,57.996 516.448,50 C516.448,42.003 516.479,41.056 516.623,37.899 C516.755,34.978 517.244,33.391 517.654,32.338 C518.197,30.938 518.846,29.942 519.894,28.894 C520.942,27.846 521.94,27.196 523.338,26.654 C524.393,26.244 525.979,25.756 528.898,25.623 C532.057,25.479 533.004,25.448 541,25.448 C548.997,25.448 549.943,25.479 553.102,25.623 C556.021,25.756 557.607,26.244 558.662,26.654 C560.06,27.196 561.058,27.846 562.106,28.894 C563.154,29.942 563.803,30.938 564.346,32.338 C564.756,33.391 565.244,34.978 565.378,37.899 C565.522,41.056 565.552,42.003 565.552,50 C565.552,57.996 565.522,58.943 565.378,62.101 M570.82,37.631 C570.674,34.438 570.167,32.258 569.425,30.349 C568.659,28.377 567.633,26.702 565.965,25.035 C564.297,23.368 562.623,22.342 560.652,21.575 C558.743,20.834 556.562,20.326 553.369,20.18 C550.169,20.033 549.148,20 541,20 C532.853,20 531.831,20.033 528.631,20.18 C525.438,20.326 523.257,20.834 521.349,21.575 C519.376,22.342 517.703,23.368 516.035,25.035 C514.368,26.702 513.342,28.377 512.574,30.349 C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631'&gt;&lt;/path&gt;&lt;/g&gt;&lt;/g&gt;&lt;/g&gt;&lt;/svg&gt;&lt;/a&gt;&lt;/div&gt;

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&lt;p style=' color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;'&gt;&lt;a href='https://www.instagram.com/reel/CnjsVs0A2ym/?utm_source=ig_embed&amp;amp;utm_campaign=loading' style=' color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;' target='_blank'&gt;A post shared by The Oberoi, Gurgaon (@theoberoi_gurgaon)&lt;/a&gt;&lt;/p&gt;
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&lt;p&gt;&lt;br /&gt;
Born in France, Genson is the executive chef of Mandarin Oriental in Kuala Lumpur. Having started his career in the culinary industry in the late 1990s, he has worked with multiple Michelin-starred restaurants like Le Mas&amp;mdash;Du Langoustier, Le Chabichou, and Le GrandHotel Du Cap&amp;mdash;Ferrat, the influence of which is evident in his inventive preparations that don&amp;rsquo;t stray away from tradition.&amp;nbsp;&lt;br /&gt;
&lt;br /&gt;
&lt;strong&gt;&amp;nbsp;The collaboration brings two hospitality heavyweights together&lt;/strong&gt;&lt;/p&gt;

&lt;div&gt;
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&lt;div style='padding: 19% 0;'&gt;&amp;nbsp;&lt;/div&gt;

&lt;div style='display:block; height:50px; margin:0 auto 12px; width:50px;'&gt;&lt;a href='https://www.instagram.com/p/ChJi2B7hzQL/?utm_source=ig_embed&amp;amp;utm_campaign=loading' style=' background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;' target='_blank'&gt;&lt;svg height='50px' version='1.1' viewbox='0 0 60 60' width='50px' xmlns='https://www.w3.org/2000/svg' xmlns:xlink='https://www.w3.org/1999/xlink'&gt;&lt;g fill='none' fill-rule='evenodd' stroke='none' stroke-width='1'&gt;&lt;g fill='#000000' transform='translate(-511.000000, -20.000000)'&gt;&lt;g&gt;&lt;path d='M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 556.869,37.852 C558.924,37.852 560.59,36.186 560.59,34.131 C560.59,32.076 558.924,30.41 556.869,30.41 M541,60.657 C535.114,60.657 530.342,55.887 530.342,50 C530.342,44.114 535.114,39.342 541,39.342 C546.887,39.342 551.658,44.114 551.658,50 C551.658,55.887 546.887,60.657 541,60.657 M541,33.886 C532.1,33.886 524.886,41.1 524.886,50 C524.886,58.899 532.1,66.113 541,66.113 C549.9,66.113 557.115,58.899 557.115,50 C557.115,41.1 549.9,33.886 541,33.886 M565.378,62.101 C565.244,65.022 564.756,66.606 564.346,67.663 C563.803,69.06 563.154,70.057 562.106,71.106 C561.058,72.155 560.06,72.803 558.662,73.347 C557.607,73.757 556.021,74.244 553.102,74.378 C549.944,74.521 548.997,74.552 541,74.552 C533.003,74.552 532.056,74.521 528.898,74.378 C525.979,74.244 524.393,73.757 523.338,73.347 C521.94,72.803 520.942,72.155 519.894,71.106 C518.846,70.057 518.197,69.06 517.654,67.663 C517.244,66.606 516.755,65.022 516.623,62.101 C516.479,58.943 516.448,57.996 516.448,50 C516.448,42.003 516.479,41.056 516.623,37.899 C516.755,34.978 517.244,33.391 517.654,32.338 C518.197,30.938 518.846,29.942 519.894,28.894 C520.942,27.846 521.94,27.196 523.338,26.654 C524.393,26.244 525.979,25.756 528.898,25.623 C532.057,25.479 533.004,25.448 541,25.448 C548.997,25.448 549.943,25.479 553.102,25.623 C556.021,25.756 557.607,26.244 558.662,26.654 C560.06,27.196 561.058,27.846 562.106,28.894 C563.154,29.942 563.803,30.938 564.346,32.338 C564.756,33.391 565.244,34.978 565.378,37.899 C565.522,41.056 565.552,42.003 565.552,50 C565.552,57.996 565.522,58.943 565.378,62.101 M570.82,37.631 C570.674,34.438 570.167,32.258 569.425,30.349 C568.659,28.377 567.633,26.702 565.965,25.035 C564.297,23.368 562.623,22.342 560.652,21.575 C558.743,20.834 556.562,20.326 553.369,20.18 C550.169,20.033 549.148,20 541,20 C532.853,20 531.831,20.033 528.631,20.18 C525.438,20.326 523.257,20.834 521.349,21.575 C519.376,22.342 517.703,23.368 516.035,25.035 C514.368,26.702 513.342,28.377 512.574,30.349 C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631'&gt;&lt;/path&gt;&lt;/g&gt;&lt;/g&gt;&lt;/g&gt;&lt;/svg&gt;&lt;/a&gt;&lt;/div&gt;

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&lt;p&gt;&lt;br /&gt;
The pop-up is a result of an alliance between The Oberoi and Mandarin Oriental hotels. Good news: if you&amp;rsquo;re a member of both the hotel groups&amp;rsquo; loyalty programmes, then you have exclusive access to over 50 destinations spread across the globe.&amp;nbsp;&lt;/p&gt;

&lt;p&gt;Lead image: Mandarin Oriental Kuala Lumpur/Instagram&lt;/p&gt;

A slice of France comes to Gurugram with The Oberoi’s latest collaboration

‘The French Evolution’ will be serving up all the classics at the hotel’s threesixtyone°restaurant.

untitled-design-2023-01-19t174344671190123054643

&lt;p&gt;Winter is in full swing in India, with Delhi reeling under a cold wave and even warmer cities like Mumbai bearing the brunt with lower than usual temperatures. The chilly weather only means one thing&mdash;it&rsquo;s snowing in the northern part of the country. If you are one of those who would give up the comfort of their bed in search of an adventurous getaway in the mountains amid imposing peaks and angelic white valleys, then this list is for you. Discover five places across India that promise snow and ample fun.&amp;nbsp;&lt;/p&gt;

&lt;p&gt;&lt;strong&gt;Auli, Uttarakhand&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;&lt;br&gt;
Auli is a favourite among Indian skiers and snowboarders, owing to its mesmerising slopes that are ideal for skiing. Not into skiing? Enjoy the snowy vistas through a chair car ride or go trekking instead. The town also offers enviable views of the Nanda Devi and Nar Parvat mountains, if you&rsquo;d rather sit back and relax. With Auli already receiving snowfall this season, now is a perfect time to explore the region. Take a flight to&amp;nbsp;Jolly Grant airport, a little less than 300 kilometres away, or take the train to Haridwar before driving to Auli.&amp;nbsp;&lt;br&gt;
&lt;br&gt;
&lt;strong&gt;Tawang, Arunachal Pradesh&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;&lt;br&gt;
Want to skip the busy North Indian destinations and go somewhere more peaceful? Arunachal Pradesh&rsquo;s Tawang will fit the bill perfectly. The town, which is known for hosting Ziro music festival every year, starts to get snowfall from October itself, so be rest assured, you&rsquo;ll be met with white blanketed slopes. While there, don&rsquo;t miss visiting the Tawang Monastery, which is the largest in India. The Salonibari airport is a few hours drive from Tawang, about 325 kilometres away.&amp;nbsp;&lt;br&gt;
&lt;br&gt;
&lt;strong&gt;Narkanda, Himachal Pradesh&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;&lt;br&gt;
Planning to visit Himachal Pradesh hoping to enjoy some snowfall? Our tip is to skip crowded Shimla and head to its neighbour Narkanda instead. From the district&rsquo;s second highest peak&mdash;Hatu&mdash;which sits at 3,400 metres of elevation, to the serene Tanni Jubbar Lake that is frozen in winters, making for a mesmerising sight, there&rsquo;s much to explore. Of course, the snow-covered slopes of the region are made for skiing&mdash;rent the gear from one of the many shops dotting the area. If you&rsquo;re looking for other things to do, pay a visit to the Hatu Mata Mandir, popular among tourists who visit Narkanda. The nearest airport is&amp;nbsp;Shimla, but you can also take a train to Kalka, and then drive&amp;nbsp;up to Narkanda&mdash;either way, it's about a three-hour journey. You can also choose to land in New Delhi and go road tripping&amp;nbsp;to Narkanda, about 11 hours away.&lt;br&gt;
&lt;br&gt;
&lt;strong&gt;Gulmarg, Jammu and Kashmir&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;&lt;br&gt;
No list on snowy winter destinations would miss Gulmarg, which is a favourite among travellers for a reason&mdash;think undulating slopes blanketed in snow that make for the perfect skiing grounds. This time around, too, the place has been receiving snowfall since November. Undoubtedly, skiing is the most popular activity here&mdash;if you&rsquo;re a beginner than the smaller slopes will be ideal, and if you are looking to level up, then don&rsquo;t miss the Apharwat Peak. Another must on your list should be Asia&rsquo;s highest gondola ride that offers stunning views of the mountainous landscape. The nearest airport is in Srinagar, about 56 kilometres away.&amp;nbsp;&lt;br&gt;
&lt;br&gt;
&lt;strong&gt;Zuluk, Sikkim&amp;nbsp;&lt;/strong&gt;&lt;/p&gt;

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&lt;p&gt;&lt;br&gt;
Once a transit point to Tibet on the historic Silk Route, Zuluk is a quaint hamlet nestled in the valleys of East Sikkim. Similar to the more popular hill stations of North India, Zuluk also gets substantial snow from late October up till February. If you&rsquo;re looking for a more secluded winter getaway from the crowds that throng the mountains for a glimpse of snow, then the town is your best bet. Keep in mind that it is a restricted area though, so you&rsquo;ll need to get a special &lsquo;Inner Line Permit&rsquo; before your vacation. Catch a flight to Bagdogra, which is around 140 kilometres away, or take the train to New Jalpaiguri, from where you can take a cab to Zuluk.&amp;nbsp;&lt;/p&gt;

&lt;p&gt;Lead image:&amp;nbsp;&lt;/p&gt;

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Want to catch a glimpse of snowfall? These 5 Indian destinations should be on your radar

Dreamy winter landscapes and pristine white slopes beckon.

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&lt;p&gt;The second haggis came as a surprise.&amp;nbsp;On my first night in Scotland, ordering chef Mark Greenaway&rsquo;s elegant version of the country&rsquo;s most famous (and&amp;nbsp;often derided) dish seemed like a leap into the gastronomic deep end, something to try&amp;nbsp;to get the full experience of the place. On&amp;nbsp;the next night it was just because I liked it.&lt;/p&gt;

&lt;p&gt;&lt;amp-img src=&quot;https://akm-img-a-in.tosshub.com/sites/gloss99/resources/202301/untitled-design-2023-01-12t184112768120123064121.png&quot; alt=&quot;&quot; height=&quot;425&quot; width=&quot;650&quot; layout=&quot;responsive&quot; heights=&quot;(min-width:500px) 200px, 80%&quot;&gt;&lt;/amp-img&gt;&lt;/p&gt;

&lt;p&gt;That kind of reconsideration of classics is&amp;nbsp;what&rsquo;s most exciting about Scotland right now. Sure, castles, lochs, and misty mountains abound. But Glasgow and Edinburgh&amp;nbsp;are sophisticated cities with extraordinary dining and cutting-edge culture around every corner. Last summer Edinburgh&rsquo;s Festival&amp;nbsp;Fringe celebrated its 75th anniversary with 3,300 performances by artists from 63 countries; at the Edinburgh International Festival,&amp;nbsp;Gabriel Byrne premiered his one-man show, &lt;em&gt;Walking with Ghosts&lt;/em&gt;, which recently moved&amp;nbsp;to Broadway. On leafy St Andrew Square, Gleneagles has opened its first urban property, Gleneagles Townhouse, with a member&rsquo;s club and rooftop bar&amp;nbsp;Dean Banks, the &lt;em&gt;MasterChef&lt;/em&gt; veteran who runs fine-dining destinations including the&amp;nbsp;Pompadour at the Waldorf Astoria Edinburgh, is quick to call out other new favourites, such as the Finnieston in Glasgow, which specialises in sustainable seafood, and&amp;nbsp;Monachyle Mhor, the boutique Highlands hotel known for its &ldquo;whisky safari&rdquo;. &ldquo;In Scotland,&rdquo; Banks says, &ldquo;we are kings of touching&amp;nbsp;back to our traditions.&rdquo; Luckily, the rest of us&amp;nbsp;are able to as well.&amp;nbsp;&lt;/p&gt;

&lt;p&gt;&lt;em&gt;This piece originally appeared in the print edition of Harper's Bazaar US&lt;/em&gt;&lt;/p&gt;

untitled-design-2023-01-12t185112548120123065139

&lt;p&gt;The second haggis came as a surprise.&amp;nbsp;On my first night in Scotland, ordering chef Mark Greenaway&amp;rsquo;s elegant version of the country&amp;rsquo;s most famous (and&amp;nbsp;often derided) dish seemed like a leap into the gastronomic deep end, something to try&amp;nbsp;to get the full experience of the place. On&amp;nbsp;the next night it was just because I liked it.&lt;/p&gt;

&lt;p style='text-align:center'&gt;&lt;img alt='' src='https://akm-img-a-in.tosshub.com/sites/gloss99/resources/202301/untitled-design-2023-01-12t184112768120123064121.png' /&gt;&lt;/p&gt;

&lt;p&gt;That kind of reconsideration of classics is&amp;nbsp;what&amp;rsquo;s most exciting about Scotland right now. Sure, castles, lochs, and misty mountains abound. But Glasgow and Edinburgh&amp;nbsp;are sophisticated cities with extraordinary dining and cutting-edge culture around every corner. Last summer Edinburgh&amp;rsquo;s Festival&amp;nbsp;Fringe celebrated its 75th anniversary with 3,300 performances by artists from 63 countries; at the Edinburgh International Festival,&amp;nbsp;Gabriel Byrne premiered his one-man show, &lt;em&gt;Walking with Ghosts&lt;/em&gt;, which recently moved&amp;nbsp;to Broadway. On leafy St Andrew Square, Gleneagles has opened its first urban property, Gleneagles Townhouse, with a member&amp;rsquo;s club and rooftop bar&amp;nbsp;Dean Banks, the &lt;em&gt;MasterChef&lt;/em&gt; veteran who runs fine-dining destinations including the&amp;nbsp;Pompadour at the Waldorf Astoria Edinburgh, is quick to call out other new favourites, such as the Finnieston in Glasgow, which specialises in sustainable seafood, and&amp;nbsp;Monachyle Mhor, the boutique Highlands hotel known for its &amp;ldquo;whisky safari&amp;rdquo;. &amp;ldquo;In Scotland,&amp;rdquo; Banks says, &amp;ldquo;we are kings of touching&amp;nbsp;back to our traditions.&amp;rdquo; Luckily, the rest of us&amp;nbsp;are able to as well.&amp;nbsp;&lt;/p&gt;

&lt;p&gt;&lt;em&gt;This piece originally appeared in the print edition of Harper&amp;#39;s Bazaar US&lt;/em&gt;&lt;/p&gt;

Glasgow and Edinburgh: A window into the classic Scottish culture

untitled-design-2023-01-12t185132998120123065153

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