#Indian Restaurant Point Cook

[wordsinhaled]

Restaurant owner/chef Charles / Food critic Edwin AU!!!

So, I just thought of this AU and I am so jazzed about it that I need to drop this idea somewhere so it can become a 100k fic I can devour in one sitting asdfhfhfhf

In an ideal world I’d want to offer the floor to someone Desi to run with this idea, or to collab with me on it because I want to do Charles' food and culture and relationship with his mum justice. I’ve only been adjacent to the restaurant business (my family ran a small café for a bit and I worked there, and I have a family member who did culinary school, so).

I just know that this idea has Arrived in my brain and I can’t just let it sit in there unattended, asdjfjfjf

I'm tagging @nix-nihili and @queen-of-hobgobblers 'cause I feel like this will be up your street???

Okay - so Charles and his mum own a small Indian restaurant. It’s a family business and his parents ran it together ("together") before. Charles’ father was incredibly controlling about the menu, their community partners and suppliers, as well as pretty much every other aspect of the business (and their lives, behind the scenes). Now Charles’ father is out of the picture—I'm undecided how this happens, but I just think Charles deserves to live an unfettered life without Mr. Rowland hurting him anymore, tbh.

He gets to rediscover the joy of cooking together with his mum, cooking as freely as he wants and not being held back by his dad's expectations, refreshing the restaurant's menu to feature more authentic versions of the dishes, making connections with new suppliers, redoing the accounting to pay everybody a living wage... Just generally, like, revamping the entire restaurant to be a more joyful place to be that celebrates delicious food and companionship as a form of connection and sharing. Edwin is a food critic who goes to the grand reopening of the restaurant. Edwin likes to write about and document food. He enjoys experiencing a restaurant and its food possibly even more than the tasting of it. He presents like the uptight, exacting sort of food critic restaurants are intimidated by, with his many layers and his bow tie and his posture and his perfect hair, his little notebook and his vintage pocket pen. But inside he just wants to be able to feel some sort of a connection: with the chef through the food (What is the dish trying to tell him?); with the other person at the table—if there is another person, which is so rare.

Family mealtimes for Edwin growing up were distant affairs, overly formal and stilted and coded, minefields for being scrutinized and speaking and acting in only the most acceptable ways; not places to be honest or genuine or to let one's guard down. Certainly not occasions to experience genuine enjoyment. He wants to believe that food, which is so vital to life, and the preparing and the sharing of it, can be different. Positive. Joyous.

Charles gives Edwin a tour of the restaurant when he arrives. Charles is not like a lot of other restaurant owners Edwin has met. He introduces Edwin to his mum and the way he looks at her makes a pang go through Edwin's chest because clearly, they love each other so much, and Edwin may have never had that but just looking at it heals something in him. He's not getting invested, though. (Right?)

Charles' enthusiasm is like, off the charts. He's practically vibrating, to the point where excitement tips over into anxiety, clearly trying to keep it toned down and failing. And Charles is like, "I'm sorry. Just a bit nervous, yeah? I really care about this place. I need it to—I mean. I really want it to do well."

Edwin's heart goes out to him. "Do not worry," he says, softly. "I am not here to hurt you." He doesn't know why he says it but all the tension goes out of Charles, the slightly frantic look goes out of his eyes, and he gives Edwin the brightest smile he thinks he's ever seen. It's a gorgeous smile. Relieved, and carefree, and warm like sunshine.

"D'you want to try some food?" He says it almost conspiratorially, as though this is not Edwin's primary and entire purpose in being here.

Edwin looks around the quiet, empty restaurant. It's cozy and warm with mid-afternoon sunlight streaming in through the windows at the front. Even without any patrons, without the din or bustle of a full dining room, it seems to beckon to foster shared happiness within it. "I was under the impression that I would be partaking of your dinner service this evening," he says delicately, trying to hide that he might actually want nothing better than to never leave here at all, let alone try some food.

"Well, yeah," Charles says, "'course you are. But this is different, innit? Not for the article. Come on, let me cook for you. You look like..." He stops. Perhaps considering if he's about to say too much. His eyes are bright and thoughtful and fixed on Edwin so intently that Edwin doesn't breathe for a moment. "You look like no one's cooked for you in ages." It comes out soft, but firm; as though he knows what he's talking about. Edwin feels like the wind has been knocked out of him.

"No one has ever cooked for me," says Edwin matter-of-factly.

He has no idea what it is about Charles that makes him admit something so honest—although it is not entirely accurate. His family had had a personal chef. Technically speaking, all of Edwin's meals had been cooked for him, until much to his parents' chagrin he went off to a student flat, and culinary school, and began to cook them for himself. But he suspects that no one has ever cooked for him, the way Charles Rowland is offering to now. Properly. Like it means something. Like he is trying to say something through it; unspoken words that Edwin has always wanted to hear.

Let me know you. Let me connect with you. Let me take care of you.

Charles' eyes widen. Clearly, he is trying to process Edwin's bleak admission. "Right," he says, after a beat, as his posture gains something determined; his grin bright and charming. "That settles it, then. I know exactly what I'm going to make you."

And before Edwin can say anything else, he's taking Edwin's hand in his and tugging him towards the kitchen.

[section-chief-prentiss]

Maternity Leave (part 1/3)

Summary: Past your due date and feeling desperate, you and Emily try everything you can to start labor.

Pairing: Emily Prentiss/Reader 

Word Count: 1,761

TWs: pregnancy, labor, fluff, comfort

Ao3

PART TWO PART THREE PART FOUR

Every day past your due date that you woke up and weren’t in labor caused you to be in an extremely bitter mood.

Your raven-haired wife’s eyes would flutter open to find you curled around your pregnancy pillow, lips furled into a tight frown. Her eyes would crinkle in sympathy, and she’d reach out to comfort you.

By the fifth day, you’d officially had enough. You waited, somewhat impatiently, for your wife to wake up, wanting her to be well-rested. Your back was aching; there were no comfortable positions anymore—not sitting, standing, or lying down—and you felt like you were getting bigger every day.

You’d pushed the blankets off of you long ago—you were too hot these days, so all you could bear to sleep in was a sports bra and underwear—to look at your stretched belly. You rested your hand on it, feeling your daughter shift beneath your touch.

“I love you,” you mumbled, “but you can’t stay in there forever.”

Emily’s hand reached across the bed to rest on top of yours. “Still nothing?”

“Sorry, didn’t mean to wake you,” you said, attempting to shift into a more comfortable position and wincing when you failed.

“Never apologize for that. How do you feel?”

“I love our daughter, but I want her out. Today.”

Emily raised an eyebrow. “Today, huh?”

“I had a lot of time to brainstorm when I wasn’t sleeping, and she’s coming out today.” You couldn’t be swayed.

But you knew your wife loved a challenge, so she sat up with a mischievous smile. “Whatever you want. What’s first?”

Fortunately, you had a specific craving that you hoped would move things along. With assistance from Emily, you sat up, resting your back against the backboard, and rested both of your hands on your ever-expanding belly.

“Baby wants scrambled eggs for breakfast. With extra spicy hot sauce.”

Emily leaned over to give you a peck on the lips before bending down to do the same on your bump.

“Whatever baby wants,” she said, throwing the blankets aside and jumping out of bed.

“I’ll be down in a bit,” you called after her, envious for a time when moving didn’t require quite so much effort.

Slowly, you eased yourself out of bed and threw on the first oversized t-shirt and pair of sweatpants you could find before making your way downstairs to the kitchen, where Emily was already hard at work.

She wasn’t much of a cook, but throughout your pregnancy, she’d mastered scrambled eggs and managed to make them exactly how you wanted.

It had taken you so long to get to the kitchen that breakfast was almost ready by the time you sat down. Emily already set the hot sauce on the table, and you debated the pros and cons of just emptying the bottle directly into your mouth.

But you weren’t quite that desperate yet.

Emily dumped the majority of the scrambled eggs onto your plate before setting a small amount on hers. She set the pan down in the sink and joined you at the table with a kiss on the top of your head.

“What else is on your master plan for today?” Emily said, reaching for the salt and pepper.

You bypassed both and started pouring hot sauce all over your breakfast.

“This,” you said, pointing to your plate. “Then some curb walking to that Indian restaurant for the spiciest spicy curry they will let us leave with. Curb walk back, eat the spicy curry, and if I’m still not in labor, I found some workout videos on YouTube that have comments raving that it sent them into labor.”

“And if you’re still not in labor?” Emily asked through a mouthful of eggs.

You stabbed the plate with more aggression than you’d intended before shoveling in as many eggs as you could fit in your mouth. The hot sauce burned, but you powered through it. Anything to not be pregnant anymore.

“Don’t you dare say that,” you said with a growl.

Emily raised her hands in surrender. “You’re right, I’m sorry.”

You ate your breakfast quickly but with determination. As you chewed each bite, you waited for something to change, but to your disappointment, your plate was finally empty, and you still hadn’t felt anything.

Emily cleared your plates, knowing better than to ask after seeing the look on your face.

No amount of food was enough these days; so despite having just eaten, you were ready for some spicy curry.

Emily threw on some leggings and a t-shirt, tied her hair back into a ponytail, and joined you in the living room. She put on her own tennis shoes before putting yours on for you. You couldn’t remember the last time you could reach your feet.

Though it was only a few blocks’ walk to the restaurant, you could tell Emily was hesitant. If you did go into labor, it would be a long walk back, but that was a risk you were willing to take.

“It’ll be fine,” you reassured her as she held the door open for you.

You fought back annoyance as Emily refused to take her eyes off of you as you walked; you had to remind yourself that she only did it because she loved you to keep yourself from snapping in hormonal rage.

The walk to the restaurant was quick, and you’d placed the order on the way there so you could pick the food up and turn around immediately.

The walk back felt much longer, your body aching all over. But when Emily offered to run home and grab the car, you refused to give in. You would try this, and it would work.

As a reward, when you made it home, Emily rubbed your sore feet as you ate as much spicy curry as your stomach would allow. When your stomach started rebelling, you had to ask Emily to put the rest in the fridge.

You spent the rest of the day relaxing together until you regained enough energy to try the workout videos you’d found. Again, Emily hovered nearby in case you needed her, but you kept your focus on the TV, hyperaware of every sensation in your body, ready for any sign of labor.

But nothing came.

By nightfall, you were exhausted physically and mentally. Tears brimmed in your eyes. You’d come so far, and you couldn’t help but feel like you were failing. You sat on the edge of the bed, holding your belly, and your tears fell onto it.

Emily stepped out of the bathroom to find you a sniffling mess.

“Oh, love,” she said, sitting beside you. “Tell me what I can do.”

You rested your head on her shoulder, tears still flowing. “I’m sorry,” you whimpered. “She should be here by now; I don’t know what’s wrong with me.”

“Hey, nothing is wrong with you,” she took your hand in hers. “She’ll come when she’s ready.”

You nodded and sniffled, not trusting your voice.

“Will you let me try something? It might help.”

You lifted your head, feeling wary. “What?”

“Stand up for me?”

She got to her feet first, offering you her hands. You took them gratefully, and she pulled you up.

She walked to the wall on the side of your room and pressed her back against it.

“Turn around,” she said.

You obliged, and she pulled you so your back was pressing against her body.

“I’m gonna lift your bump to try and take some of the weight off for you.”

You hesitated. “Are you sure? She’s pretty heavy…”

Emily scoffed. “Have you seen my arms? I’ll be fine.”

You giggled; she was right.

“Ready?” she said, interlocking her fingers and placing them under your bump.

“Yes.”

Gently, she lifted your belly, taking the weight from you.

The groan of ecstasy that fell out of your mouth was inhuman; your eyes fluttered shut, and you leaned your head back onto her chest. You could feel Emily’s arms shaking slightly from the weight, but you knew she would never complain. She would bear the weight for however long you needed her to.

Emily kissed the back of your neck. “I love you,” she murmured.

“I love you more,” you echoed in pure bliss.

After a few moments of peace, you knew you couldn’t ask Emily to hold on much longer. “You can set her down,” you whispered, bracing yourself for the weight to return to you.

Gently, she released your belly, and you immediately ached for her to take it away again. Instead, you whipped around and pressed your mouth against hers, hungry for her.

“You know,” Emily said with a giggle as you planted kisses down her neck. “There is one thing we haven’t tried to start your labor…”

She didn’t need to say anything else. You practically leaped into bed, Emily right behind you, stripping her clothes. You climbed under the comforter together, and you took a few minutes to try and maneuver the best way to pleasure your wife, but your belly posed an obstacle. It had been weeks since you’d last felt sexy enough to be intimate, and you hadn’t thought about how much a large belly would get in the way.

“Lay back,” Emily instructed, situating you on a cloud of pillows. You obeyed and felt the closest to comfort you’d felt in weeks.

“Let me take care of you,” she whispered, removing your clothes. When it was just your body and hers, she started biting your ear and planting kisses in a pattern down your body and over your bump.

You shifted a bit, pain lacing through your lower back.

“You okay?” Emily asked.

You nodded. “Keep going; you can’t imagine how that feels.”

With a smirk, Emily teased you, bracing a knee between your legs. You rubbed against her, pleasure building in your core. Even the persistent aching in your back couldn’t pull you out of the moment, this perfect moment where the only things that existed were you and your stunning wife.

“Are you ready for me?” Emily purred.

“Yes, love,” you panted.

“That’s my girl,” she said, parting your thighs with two fingers. You eagerly anticipated her entry, locking your eyes with hers, when you were interrupted by a new sensation. Water trickled down your thighs and onto the bed beneath you, and you sat up with a start.

Emily sat up with you, excitement in her eyes. “Is that…?”

Nervousness blossomed in your chest, quickly eclipsed by excitement. “My water just broke.”

Tag List:

@yena-reyna, @propertyofemilyprentiss, @chaekhan, @obsessedwjill, @mrs-prentiss, @i-lovefandom, @tireddeadgirl, @lez-talk1, @emilyprentiss-ily

Join my tag list!

[yelenasdiary]

Omg your requests are open lol

I humbly ask for something adorable and fluffy for BuckyNat x R. Like maybe just some cute domestic activities after the three of them have been super busy and they're finally able to catch up with each other and just be together 💕

Bonus points for including Alpine and Liho

Free Time

Pairing: BuckyNat x Fem! Reader

Summary: After what felt like months, you and your partners finally had a week off from work, allowing you all to enjoy some much-needed quality time. 

Fluff

Warnings: None | 1.1K

Translations: Detka (baby),

AC: I love me some BuckyNat! Thank you for sending this! I hope you enjoy it x

You couldn't help the soft smile that tugged at your lips as you stirred the butter chicken sauce to keep it from burning. You'd been waiting for this night since Fury said that everybody is to take a little break from work to relax and recharge. This meant that you would finally be able to have some much-needed quality with your partners.

Bucky and Nat were doing some last-minute mission reports before clocking off for the week, meaning you had the perfect window to cook them dinner. Cooking was one of your favorite hobbies, you loved cooking for people but mostly you loved cooking for Nat and Bucky. 

Your shared apartment smelled like an Indian restaurant, which only made you even more hungry. Your favorite playlist played softly in the background while you danced around the kitchen, grabbing plates and glasses from the cupboard before setting the table. You couldn't wait for them to come home and be able to enjoy a home cooked meal and a movie on the sofa with Alpine & Liho head butting for pets. 

Nat & Bucky came home just as you had finished dishing up the butter chicken, rice and naan bread as if the smell lured them home to you. "Something smells good detka!" Nat smiled softly before she gently pulled you in for a kiss. Bucky following behind her, "butter chicken? my favourite!" He chipped in, placing a kiss on your cheek. 

"Well, before you even think about sitting at the table, you need a shower! You smell" you chuckled, noticing he was in his gym clothes that had a noticeable sweat stain at his collar. 

"Yes ma'am" he winked before making his way to the bathroom. 

"How was your day?" Natasha asked as she wandered into the living room to kick off her shoes. You placed the dishes on the dining table and took a seat, waiting patiently for your lovers to join you. "It was boring but Alpine, Liho and I had a pretty fun game of laser!" You replied.

“Ah, that would explain why they’re basically passed out” Nat chuckled lightly. 

After a dinner full of conversations and laughs, you and Nat allowed Bucky to pick the first movie. It was no surprise that he had picked The Godfather. You sat between Nat and Bucky, Nat rested her head on your shoulder while Bucky wrapped an arm around the two of you and soon enough, Alphine and Liho woke up, jumping up onto the sofa to be sure they wouldn’t miss out on any snuggles. 

----

The next morning, Liho woke you by jumping up onto the bed and headbutting you for a morning pet. The bed was empty, making you frown slightly at the loneliness of being in such a big bed by yourself. You gave the cat a good pat before you slipped out of bed and wrapping your night gown around your body. 

“You know, I’m never going to let it down that you burned pancakes” Bucky chuckled as he poured maple syrup over his stack of 4. Hearing his comment to your girlfriend made you smile softly knowing they were still here, “Nat, don’t tell me you actually burned pancakes” you chipped in. 

Natasha playfully rolled her eyes, “it was Alpines fault, she almost knocked the batter over” she said, defending herself. 

“Sure, sure” you teased before taking a seat next to Bucky at the dining table. “Good morning doll, did you enjoy your sleep in?” He asked. “You guys could’ve woke me” you reached for the plate of pancakes. 

“You looked so peaceful though and you did cook the best butter chicken I’ve ever had, take it as my gift to you!” Bucky smiled. 

“Besides, we don’t have any plans until late this afternoon” Nat added, taking a mouthful of pancake. “What plans?” You questioned with a cocked brow. 

“It’s a surprise” Bucky replied. 

“Oh, come on! you know I can’t handle knowing there’s a surprise coming!” 

Both Nat and Bucky chuckled, “and you should know just how much we love to tease you” Nat said. 

After breakfast, the three of you went grocery store. Natasha pushed the cart while Bucky and you ticked items off the shopping list. His hands interlocked with yours as the three of you walked up and down each aisle, “come on baby, tell me what the surprise is” you said in an almost whisper so Nat couldn’t hear. If anybody was easy to break a secret, it was Bucky.

“Sorry, doll, no can do” he smiled before placing a kiss on your temple. You sighed playfully while you racked your brain for any idea of what might be the surprise they’re holding from you. 

“I think that’s everything” Bucky spoke, looking back at Natasha before the three of you headed for the checkout. 

After that, it was a quick drive home to unload and pack away the groceries then back out again for a little late lunch before it was off to the surprise date that Bucky and Nat had in mind for you. Nat gently put a blind fold on you once the car had come to a stop, “guys, I’m nervous!” You said as Bucky took your left hand and Nat took your right, helping to guide you. 

“Just a little longer, I’ll love it!” Bucky’s voice eased your nerves but made you more excited for what was planned. You felt like you were stomping your feet as your lovers led you to a stop eventually, “ready detka?” Nat questioned. 

“Yes!” You replied with excitement. Slowly, Bucky removed your blind fold to reveal a large hot-air balloon in front of you. “Surprise!” Bucky and Nat said in sync. A date on a hot-air balloon had been on your bucket list since you could remember. Your smile grew bigger as you turned to face your lovers. 

“No way!!!” You almost jumped with happiness before hugging them both tightly. 

“Anything for you doll! We’ve had this planned for weeks” Bucky smiled. 

“Are you sure this isn’t because I made you one of your favourite meals?” You joked. Nat lent forward and whispered, “that’s exactly why” she chuckled. 

“I thought so!” 

----

The views from the hot air ballon were better than you could ever image, the wind softly blowing through your hair as while Bucky had his arms wrapped around you, Natasha snapping a phot of the two of you before turning the camera to selfie mode just to capture a photo to add to the photo albums. 

You gently pulled Natasha closer, gently kissing her deeply. “This is beautiful, thank you” you smiled softly, “Like Bucky said detka, anything for you” she smiled softly.

~~~~

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[glitchedwendigo]

Rajbow Headcanons:

1. When Raj gets sick, Bowie asks Wayne for information of everything Raj feels when he's sick, and uses that information to do everything he can to help Raj.

2. Raj picks up Bowie's sass to the point he uses it while playing hockey. He's implemented it into his trash talk.

3. When Raj plans dates, they're usually small and simple but mean the most to Bowie. When Bowie plans dates however, he goes all out. Restaurants, spoiling Raj with gifts, taking him to places he's always wanted to go.

4. Bowie's brother is Lightning. (HEADCANON OFC.) When Lightning first met Raj, he didn't approve of him, until he learnt he played sports. Raj and Lightning hang out whenever he stays over at Bowie's house.

5. Bowie learnt to cook Indian food because he knows how much Raj loves it. In return, Raj learnt how to bake because Bowie has a sweet tooth.

6. Raj protects Bowie from spiders and Bowie protects Raj from birds.

7. Raj probably wants to propose to Bowie on an ice rink at one of his most important games.

8. Bowie loves fashion and gets Raj to model all of the clothes he makes. Raj loves it.

9. Bowie is really good at walking in heels and Raj is amazed by it because everytime he tries he falls flat on his face. (Wayne and Raj sometimes steal Bowie's heels and walk around the house like idiots.)

10. Every Halloween, they do matching costumes. They always playfully argue over what they should dress as. Bowie lets Raj win, though.

[tinytyphoongiver]

Simple Soft Flatbread Dish No Yeast

Simple Flatbread Dish No Yeast This Yogurt Flatbread dish article is sponsored by Stonyfield, although the material represents my very own personal point of view and experience making use of the product. Store leftover flatbreads in a closed container; they are best consumed within 1-2 days. I advise making use of a scale to consider the dough and see what each item needs to weigh. This will give you the most equally sized flatbreads, however, you can entirely eyeball it too. Store leftover flatbreads in the fridge freezer for several months or in the fridge for as much as a week. You'll after that include the damp active ingredients to the dry. [newline] Beginning by blending with a wood spoon or spatula and afterwards use your hands when it obtains also thick to make use of the spoon. Simple Flatbread (no Yeast)

What is the difference between naan and flatbread?

Naan is one more flatbread generally offered in Indian restaurants however the difference is that there will certainly already be a filling inside these flatbread pockets. Naan might be packed with curd, fresh dry coconut, butter, nigella seeds, and raisins.

It's likewise naturally vegan and can be rolled thin right into a crispy flatbread to top, or it makes the most stunning naan-like flatbread, perfect for covering private pizzas. Just because you can't discover yeast does not suggest you need to be overlooked of the self-quarantine bread making video game! If you have flour, baking powder, salt, and olive oil, you can make this easy vegan flatbread recipe in less than thirty minutes. These breads are best when appreciated as quickly as they are made.Typically parathas are made with maida, a South Asian refined white flour.Additionally, tortilla wraps are just more pliable than their flatbread, naan, or pita equivalents.Tacos, covers, dips, quesadillas, as supper bread, as the 'plate' for starters ... you get the idea, and more on this listed below.Given that these flatbreads are so soft and foldable, they are suitable for wraps, too. Pointers For Making Quick Flatbreads From all-in-one midweek dishes to affordable winners, we have actually obtained something for everybody below. By proceeding you consent to our Regards to Use. Learn just how we collect, use, and share your information in our Privacy Plan. Conserve and access your preferred dishes and items. In South Asia, wheat flour is classified right into "maida" and "atta", both of which are grated from difficult durum wheat. At this point, you'll likely require to start spraying flour on your surface area and your hands to proceed massaging the dough to ensure that it doesn't stick. Move swiftly while kneading to prevent it from sticking, too. This Easy Frying Pan Flatbread Recipe is so delicious and flexible. Perfect as a pizza crust, hummus dipper, and for taking pleasure in with soup. Homemade flatbread holds a special area in my heart as a cherished home cooking, especially as a Macedonian that likes her carbs! While lots of might grab a crusty French loaf as their carb of selection, for me, it's all about flatbread. Simply allow your prepared flatbread cool entirely (perhaps on a baking tray or cooling down

[thekrows-nest]

Btw sily questions, but what are Eli's eating habits? What kind of foods does he like? Is he a good cook? Does he cook often or eat out more do you think? Is he very particular with table manners or does it depend on the setting a bit for him? Is there also any foods he straight up does not like? Before i ask too much, broadly what is eli like domestically kinda?

Eliyah is a pretty polite, well mannered eater, and it reeeeeeally bothers him when others aren't. He isn't afraid to point it out or remark on poor dining habits/manners. Including to you/Dove. He would always expect good manners in eating/dining out regardless of the setting. Whether it's a casual cafe or burger joint or a low light dress code restaurant. Obviously though, the fancier the place, the more he would expect of folks to be mindful of the environment.

Generally for foods, he isn't one for foods that are particularly spicy or have a lot of complex flavors going on at once (so generally things like Indian and Thai would be ones he is... not fond of). French and Italian cuisines are his favorites. He straight up doesn't like foods he considers ""weird"", which is essentially anything that the typical white American wouldn't have in their diet. Things like durian, certain dishes of fish, meats and such he will just flat out not eat. So, no, you won't ever see him trying something like balut or chicken feet.

He can cook... fine I guess. It's not AMAZING, but one can still eat it, say it's good (Krow and Luke are DEFINITELY much better cooks than Eliyah is). He vastly prefers eating out in part cause he just doesn't like the prep or clean up. Which kind of segways into how he is domestically, which is to say... Not great lmao. Like yeah he keeps his place clean, does laundry and all, but if he can get someone else to do it, even pay them to, he would rather have that.

[luv-assangiebatch]

Mendax Undercover - Chapter 8: Charged Gazes and Dropped Hearts

As the friends met the next day for lunch at their favorite Indian restaurant, Kat decided to surprise them with her interesting news.

“So I slept at Julian’s last night,” she nonchalantly blurted out.

Marilu had just taken a drink of water and immediately spit it out after hearing Kat’s words.  The others reacted with dropped jaws, gasps, and exclamations.  Kat laughed as she waved her hand to clear the mist from Marilu’s reaction.

“I thought you might like that…” she chuckled.  “Honestly though, nothing happened.  We just worked really late, and I ended up falling asleep in his lap at one point.  Then the trams weren’t running anymore so he offered for me to stay in a guest room.  It was quite sweet, actually…”

“In his LAP?!”  Juniper echoed with wide eyes.

“Yeah…you sure nothing happened?” Astrid giggled with a raised eyebrow.

Kat shook her head adamantly.  “No, no, no… I mean, yes I dozed off and collapsed and my head landed in his lap somehow…and he just…let me sleep I guess?  When I woke up I was beyond embarrassed—but he seemed to find it amusing…”

“I dunno about this…you two seem to have some peculiar connection…” Marilu mused.

“Yes, I keep saying he doesn’t talk to anyone else the way he talks to her,” Juniper confirmed.

“Well, I think it’s sweet he offered up his guestroom to you to stay in because it was late.  It’s a bit romantic, isn’t it?”  Bethany added, beaming with optimism.

“He also let me wear some of his clothes to sleep in, you know, just like a t-shirt and comfy pants…”

“Oh that’s so sweet!” Bethany exclaimed, bringing her hand to her heart.  “What a gentleman!”

“Yes, that is a bit familiar, isn’t it?” Marilu pondered.  “Intimate…”

“By the way, do any of you know what ‘The Pirate Bay’ is?” Kat asked.

“It’s a BitTorrent website where people can go to download media, like movies and songs, for free.”  Marilu answered.  “Why do you ask?”

“Oh well, that’s what was on the shirt he let me borrow…I was just curious what it was…” Kat blushed, feeling a little foolish for having to ask the question.

“So how did this morning go?  Did you come to work together?” Bethany asked before taking a bite of her paneer tikka masala.

“Oh…well…” Kat began while she tore her naan into a few single bite pieces.  “I haven’t seen him yet today…I left this morning before he woke up…”  she lowered her head a little, as if she were ashamed.

The four friends gasped almost in unison.  Kat responded with a flustered shrug.

“Well I wasn’t sure what I was supposed to do!  I had to get home so I could get ready for work…and I still felt a little embarrassed over the whole thing…I wasn’t sure if I could face him…and have him see me all a mess in the morning…”

“Awe, I don’t think he would have minded any of that one bit!  You worry way too much,” Bethany responded, hoping to reassure her friend.

“Yes, maybe he would have cooked you breakfast or something!” Astrid added, reaching for more rice.

“Oh I dunno…maybe…” Kat shook her head a little.

“I don’t know how you don’t see it—he likes you!  Why else would he let you sleep in his lap and stay at his place overnight?  It’s so obvious!” Juniper exclaimed with bright eyes and a hopeful smile.  “You guys would be really cute together!”

Kat couldn’t conceal her beaming as her face flushed with a little heat, which was not caused by the spices in her delicious meal.

“That is definitely a thought that lives rent free in my head quite often…but ugh, I just don’t know… I think it might be easier if we didn’t work together and he wasn’t in such a high position…”  Kat sighed as she paused for a moment.  “Anyway enough about me and Mr. VP…what else have you all been up to for the past week?

“Oooh, well something I haven’t told you guys yet…is I have recently started archery lessons…” Juniper shared, reaching for their mango lassi and giving it a stir.

The table directed their attention to Juniper with enthusiastic surprise.

“Archery?!  That is so cool!” Bethany exclaimed.

“Yeah definitely!” Kat confirmed.  “How did I not hear about this sooner?”

“How is that, is it difficult?” Marilu asked.

Juniper nodded and smiled, acknowledging all of the reactions.  “Well, you know my affinity for all things outdoorsy and adventurous, and, well, I just thought this sounded like fun—like a new adventure.  It is difficult, a little awkward, but the instructor seems to think I have a bit of a natural knack for it…”  Juniper began to blush a little when they mentioned the instructor.

The friends were intrigued and wanted to know more about the archery in general, but also picked up on Juniper’s reserved giddiness over this instructor.

“So this instructor…” Astrid began.  “What are they like?”

Juniper smiled as their eyelashes fluttered for a moment.  “Well, the instructor is very skilled, I mean I guess that is why he is the instructor…”

“He?” Astrid raised an eyebrow. 

Juniper fidgeted a bit, feeling a little shy at first but eventually obliged the questions and told their friends all about the instructor.  He was an Irishman with long, thick, and wavy brown hair with some lightly tamed scruff about his face.  His eyes were also of a dark chestnut color, but they were kind and warm.  His name was Killian, fitting of his Irish background, but most people called him Kili for short. He was brawny like a lumberjack but also had a grace about him, as if he were a descendant of Mother Nature herself.  Juniper found themselves to be quite taken by Kili’s talent and kind-hearted soul.  He was soft-spoken and quite playful at times, which made his class quite popular.  Juniper often wondered what it might be like to go on a camping adventure with him in the Swiss mountains sometime.

“Well this is exciting…you should invite him out sometime so we can meet him!” Bethany cheered.

“Yeah maybe…” Juniper began.  “Or you could come and observe a class, too.  See him in action.  He is really something!”

“Does someone have a bit of a crush?” Astrid inquired with a smirk.

Juniper shook their head. “Agh, I dunno…m-maybe a little…but I’m just really enjoying the class right now and learning from him.  Besides, I don’t really know what his story is, if he is single or any of that…”

“Well there is always time to figure that out…how many more classes do you have with him?”  Kat asked.

Juniper took a sip of water as they finished up their lunch before responding.  “This class is a 12 week class, twice a week, and I just started a couple weeks ago.  I think he teaches more advanced classes as well.  He also competes in those axe throwing competitions…”

“Oh yeah, those are really popular right now!” Marilu noted.

“Yeah!  So I suppose that is my news for now,” Juniper concluded.

“I think it’s cool you just signed up for archery…I mean how random!  But also exciting.  I’d like to see you do that sometime,” Kat added.

The rest of the table responded in kind, and Juniper really appreciated the support.

“What about you, Astrid?  You always have intriguing tales for us,” Bethany inquired.

“Ah yes, you know…the rich doctors and businessmen…they are all the same.  Although last night, I did meet a somewhat peculiar man…”

Marilu tilted their head inquisitively. “Peculiar—howso?”

“Well…” Astrid smiled as she gestured with her hand dramatically.  “He was a bit of a wallflower at the bar, you know…just gawking in the shadows.  He had a typical upper-crusty look due to his attire but there was something about his face…something that seemed a little….dark.”

“Ermm…sounds like a serial killer…” Bethany giggled.

“Yes…he was dark and mysterious, but I didn’t get this sense that he was harmful in any way…” Astrid continued.

“Well did you talk to him?”  Kat asked.

“I did.  He had a very refined British accent, soft-spoken.  He is a doctor, of course…but quite different than the other doctors I’ve met.  He’s a forensic pathologist by training.”

The table gasped.  “Forensic pathologist?  How cool!  I wonder if he has a skull in his office…” Juniper smiled as they folded their hands and tapped their fingertips together just under their chin.

“Yes…so, it takes a special type of person to do that sort of work, no?  A dark and twisted soul, “ Astrid mused, finishing up her drink.

“I dunno, “ Kat shrugged.  “I mean, I’ve worked with pathologists and assisted on autopsies, and they are pretty normal.  Family men and such.  However that was just surgical pathology, not forensic.”

“Yeah, think of all the heinous crimes he may have seen throughout training, “ Juniper added.  “But the crime might be worse in the US or England, rather than here in Basel?”

“I definitely think he has seen some stuff, probably when he trained in London,” Astrid theorized.  “We didn’t talk too much about that though.  He was charming, he bought me drinks and treated me like a lady…”

“And did you dominate him later, put him in his place?” Marilu asked.  The rest of the table giggled.

Astrid shook her head though.  “Nope, not this time.  I offered, but he declined.”

“Has that actually ever happened to you before?” Bethany asked with genuine surprise.

“No—and this is what intrigues me.  He did however, ask for my phone number, so I gave that to him.  I think there is an interesting man in there—something deeper, more profound than these others who are so easily toyed with it’s sickening…” Astrid sighed.

“Did you get his name?” Kat asked.

“What does he look like?” Bethany followed.

Astrid shared that the man’s name was Alister and he was a man of medium height and build with pale skin, freckles, and ginger hair that was tied back in a low ponytail.

“Hey, ginger…!” Juniper raised their glass in a humorous manner which gained a round of chuckles from the table.

By this time, the friends had finished their lunch and needed to make their way back to the office.

*   *   *

After lunch, Kat settled back into her desk and unlocked her computer as she prepared to finish the second half of the workday.  Just as she had opened a case and began reviewing all of the detected variants listed, a mysterious black chat window popped up on her adjacent monitor.  It was like the one she received from Julian just the day before.

<jjj>: Kitty-Kat

Kat’s heart dropped into her stomach as she saw this message, both excited to receive another message from Julian but also worried she may have upset him by leaving without seeing him earlier.  As she pondered a response, she noted in the lower left hand corner of the screen she could update the chat handle that appeared for herself.  She smirked as she took a subtly flirtatious step, wondering if Julian would pick up on it.

<kkk>: Hi Julian!

<jjj>: Can you drop by my office?

<kkk>: Of course!  On my way now…

Kat sighed as she locked her computer again, feeling her face flush with warmth and her palms starting to glisten.  She took a quick sip of water to help calm her excitement before standing up and heading toward Julian’s office.  Once she arrived, she knocked on the door lightly before popping her head inside.

“Hey, Julian…?”

Julian looked up from the monitors at his desk and grinned once he saw Kat, and motioned for her to enter.  She nodded and walked inside, shutting the door behind her.

“Hi Kitty…” he said softly with a smile as she sat down in one of the chairs on the other side of his desk.  “So you must have left early this morning, I was surprised to see you were gone already when I got up.  Did you sleep okay?”

“Oh, yes I did—very well in fact!  I just had to get up so early so I could get home and get ready before work.”

Julian nodded, his blue zircon eyes shining warmly.  “I understand.  I should have given you the number to the driving service to come get you…”

Kat smiled, trying not to blush or fidget too much.  “Oh it’s okay, thank you though—and thank you again for letting me stay there last night.  I still can’t believe I just fell asleep on you like that!”

Julian nodded with an amused smile.  “It’s quite alright…I had a nice time.”  His eyes gazed at her before he blinked softly.  This look made her heart race a little faster.

Kat lightly batted her eyelashes before responding.  “I—I had a nice time too…”

They continued to share a charged gaze before Kat spoke again.

“By the way…I meant to ask you about the driver…and while we’re at it, the mysterious chat window…?”

Julian chuckled with another nod.  “Well I can’t give away all my secrets now, can I?”

Kat giggled, very much enjoying the flirtatious banter.  “Something tells me you have more…”

Julian returned a smile but then seemed to pause and tense up for a moment.  He did have a lot of secrets, especially one big serious one, so he thought it might be best to try and change the subject.  He pursed his lips and sighed briefly before delivering his next response.

“The driving service is just a company benefit.  The chat window, well…”  Julian bit his bottom lip for a second before continuing.  “Let’s just say I like my privacy and because I know my way around computer networks I found a way to create an instant chat that is not monitored by our IT department…”

Kat blinked a few times, intrigued.  “You really worry about IT looking at your chats?  They’re so harmless…”

“Yes, you’re probably right… call it an old hacker habit.  Sometimes it’s just fun to do it because you can.”

“Hacker, huh…?”  Julian’s mystique and dreamy good looks were driving Kat mad inside.  Every time she talked to him the attraction got stronger.

Julian internally scolded himself for letting out another juicy secret, but he did feel comfortable around Kat and believed her to be trustworthy.  However, he still wanted to remain cautious.

“Yes, well…you know—all ten year old gamers think of themselves as hackers,” he chuckled, diffusing the disclosure.  “Anyway, I asked you in here because I have some good news regarding our project.  I think I’ll have a better idea toward the end of the week, but I think we are almost ready to start validation!”

“Oh, that’s such exciting news, really?”  Kat was ecstatic.

Julian nodded with a wide grin, then swooped his hair behind his ears.

“Yeah…I will need to spend the rest of this week helping out with the pipeline issues the blood assay has been having, but I may have some time by Friday afternoon to put the final touches on this and take it for a test spin.  Think you’ll be available then?”

“Oh definitely, Friday is perfect.  I can’t wait to see how this turns out!  What time works best for you?”

Julian rolled his chair back toward his monitors to look at his calendar.

“Hmm…probably 4 or 5…”

“How about 430 then?” Kat suggested.

Julian leaned back toward her and flashed another one of his charming grins.  “Perfect.  I’ll see you then.  Thanks Kitty-Kat.”

Kat felt as if she were going to melt right there in his chair.  His smiles, those mysterious zircon eyes, his velvety-caramel voice—they all gave her the warmest shivers throughout her body and she was addicted.  The chemistry was so strong she pondered that he must have felt it too, and started to believe that maybe her friends were right after all, that he might have feelings for her as well.  The chemistry would not be so strong otherwise.

“Thank you, Julian…so much!  I will see you Friday!”

“Yes…if things go the way I think they will, we may have a reason to celebrate.”

Kat tried to control her giddiness as she stood up from the chair and prepared to exit his office.

“I certainly hope so, wouldn’t that be something?”

“Yes…” Julian mumbled quietly as Kat made her way toward his office door.  “Oh hey Kitty—” he added quickly.

“Yes?”  She turned around as she held the doorknob in her hand.

“Nice chat handle…it suits you,” he quipped along with another charming grin.

Kat’s heart dropped into her stomach again before it was picked up by a swarm of butterflies.  She chucked nonchalantly, looking away shyly before meeting his eyes once again. 

“I’m glad you think so,” she whispered.

They both stared at each other for another charged moment before Kat finally broke the gaze and quietly walked out of the door.

[pcttrailsidereader]

How Your Backpacking Meals Are Really Made

By Emily Pennington (excerpted from the July 14, 2024 article in Backpacker)

A faint whiff of cumin and cracked black pepper serenades my nostrils, reminiscent of the Indian spice markets I once visited in my mid-twenties. Only, I’m not in South Asia, or even the back storeroom of a hip Thai restaurant; I’m in my hometown of Boulder, Colorado, touring the massive factory where Backpacker’s Pantry meals are made.

My host for the morning is Soraya Smith, the company’s president and recipe-development chef. Smith, who had always been involved on the recipe side of American Outdoor Products (the parent organization of Backpacker’s Pantry) took over as president after her husband, Rodney, died in a tragic ski accident in 2020. She’s been the face of the family-owned corporation ever since.

“I’m from a foodie family,” explained Smith. “My mom is Spanish-Italian, and my father is from Iran, so we’re very multicultural. I also went to Culinary School of the Rockies before stepping into this role.”

Our first stop was the test kitchen, where Smith pulled different dry ingredients together to experiment with new recipe ideas. To be totally honest, the various plastic bags she grabbed out of a large bin looked more like the Parmesan cheese packets you’d get for free with your pizza delivery than high-quality foodstuffs. But therein contained the secrets to my favorite post-hike meals: proprietary flavorings and mixes, which Backpacker’s Pantry makes with freeze-dried ingredients.

As we entered the factory’s enormous storeroom, I asked Smith for a refresher: What exactly is freeze drying?

Freeze-drying technology was used extensively by NASA during the space boom of the 1960s. Since freeze-dried food retains more than 90 percent of its original nutrients, it’s the best way to keep astronauts stocked with nutritious food. Better yet, the food can last for years without going bad.

When an ingredient is freeze-dried, it’s brought to an inhospitable -60°F, then back above freezing multiple times while inside a vacuum chamber. That way, only the ingredient’s water content is removed. “Some companies make a large sheet of, say, lasagna, cook it, and then dehydrate it,” Smith said. “We, on the other hand, mix each of our freeze-dried ingredients into the bag, so that when you add that boiling water, most of them are getting cooked for the first time. It’s fresher, and I think it has a better texture.”

Once workers grab individual ingredients from the palettes in the store room, they go to the dedicated mixing room, where seasonings and starches are stirred together in large tubs. The room looks like a sterile, high-tech scene out of Willy Wonka.

Here, Smith points out that the brand adheres to a strict allergen separation system. For instance, a recipe with gluten won’t get run through the machines on the same day as a gluten-free recipe to protect customers with gluten intolerances. Ditto for dairy products. (Workers clean the machines thoroughly at the end of each day by passing them through a chrome-covered, bedroom-sized industrial dishwasher.)

After mixing, the meals are mechanically portioned out by category—sauce, starch, meat, and vegetable—then sealed by hand. Workers sample the meals throughout the day, preparing a baggie to taste-test at the beginning, middle, and end of each run. The goal is to ensure the flavors remain consistent throughout. Forks and counter space are set aside in the test kitchen for this specific purpose. If something doesn’t taste right, they ditch the batch and correct it.

The Backpacker’s Pantry factory produces thousands of meals each day. Once the day’s meals get sealed, boxed, and quality checked, they head into a gigantic storeroom, which then ships the products to big retailers, like REI, as well as directly to consumers.

As I closed the huge warehouse doors behind me and concluded my tour, I was surprised to feel tremendously better about all that just-add-water food I’d been eating. The ingredients were both fresher than I’d imagined and more rigorously quality-checked. Ninety percent of their original nutrients, huh? Heck, maybe I’ll toss a couple under my desk to eat in the office.

[deeptixbhandari]

STATISTICS

FULL NAME : Deepti Bhandari ALIAS : AGE : 34 DATE  OF  BIRTH : January 5th, 1989 HOMETOWN : Dehli, India TIME IN EAST HAVEN : Since 2005 RESIDENCE : Claret Park FACECLAIM : Deepika Padukone trigger warning: huntington disorder, bullying

EDUCATION : Business and Management OCCUPATION : Co-Owner and Manager at House of Dehlicasies GENDER : Cis-Female PRONOUNS : She/Her SEXUALITY : Bisexual RELATIONSHIP STATUS: Single HAIR COLOUR : Brown/Black EYE  COLOUR : Hazel brown HEIGHT : 5'7" /171 cm BUILD : Slim ACCENT : American with a hint of Indian LANGUAGES : Hindi, English, Punjabi Urdu TATTOOS : Butterfly tattoo on her neck SCENT: Olympea by Paco Rabanne. ZODIAC : Capricorn LOVE LANGUAGE : Words of affirmation, quality time. CLOTHING: Classy, Business Chique HAIR STYLE:  ( x )

CONDITIONS : Huntington Syndrome ALLERGIES : Strawberries EXERCISE HABITS : Yoga and Pilates SLEEPING HABITS : Uses two pillows and a side pilow, side sleeper. ADDICTIONS : None DRUG  USE : None ALCOHOL USE : Occasionally

POSITIVE  TRAITS : Clever, Hard-working, mature NEGATIVE TRAITS : Resentful, blunt, distant PHOBIAS : Athazagoraphobia FEARS : Starting to forget HOBBIES : knitting, puzzles, pilates HABITS : mimicks sounds on the radio or tv. USUAL DEMEANOUR : Composed.

FATHER : Zahir Bhandari MOTHER : Jiya Bhandari SIBLINGS : four siblings. PARTNERS : None CHILDREN : None PETS : None.

BIOGRAPHY

Deepti was born in a loving family back in busy Dehli. Her father Zahir, took over the reins of his family restaurant that he ran with his wife, Jiya. Her parents were barely in their twenties when Deepti was born, bringing much joy and happiness to their family, which only grew from that point. Deepti is able to say she counts four siblings, which made for a crowded and very crowded household. In Dehli, Deepti remembers having been the most happy. Looking back fondly to the festivals, the temples she visited with her family. The community and way of life was one she thought she would never have to miss. But when she was sixteen, Deepti’s parents decided to move out of the country for political reasons, and she had to say goodbye to her dear Dehli.

They settled down in Providence Peak, Colorado. A place that barely resembled her old neighbourhood, her own home. Her father had made enough with his restaurant that they were able to settle in a house large enough for the seven of them, even starting a new restaurant within the town’s center: the House of Dehlicasies, a name chosen by her brother who always did love a good pun. Having to finish ‘high school’ in the USA was strange to say the least, and after discussion between her parents and the school she, along with her other siblings, would have to redo a whole year to acclimatize to their new surroundings. Deepti didn’t mind, feeling rather overwhelmed by everything and everyone. Having to survive in the American system definitely hardened Deepti, who along with her siblings were often the target for bullying due to their accents, the fact they had their father’s homemade cooking to school and the fact they weren’t as sharp to American customs and sayings as their peers were. Going to college, Deepti definitely adjusted, standing her ground and not letting anything drag her down. She didn’t have a lot of friends but the few she did create are ones to last a lifetime.  

Deepti graduated college in a degree for business and management, always having been great with schedules and numbers. She worked for numerous of companies through her life; ranging from law firms to an accountant firm and even for the government at some point, which is where she met Lewis Negan, a gallant officer in the U.S. Army who swept Deepti off her feet. Out of the flings and short relationships she had, she never pictured herself to be able to fall as hard as this. It didn’t take them long to get engaged, getting him as far as to want to settle in Providence Peak so she could be close with her family, which was a good call.

Her mother began to forget things, and not in a way where she couldn’t find her keys or mixed up the names of her children, but important chunks of information. When the twitching in her hand started, Zahir took her to the hospital where she was diagnosed with Huntington’s disease. This being an inherited disorder, Zahir and Jiya brought their children up to speed as soon as possible, leaving it to each of them to get tested or not. Deepti decided to do so, and was faced with the horrible truth that she was indeed a carrier of the mutation, meaning that she would start showing symptoms between 35 and 55 years old. Being thirty-four, Deepti felt her clock had begun to ran out at a rapid pace. She hoped for the support of her Lewis, but not being able to deal with the idea of having to take care of his wife at an early age, Lewis decided to end their engagement and left Providence Peak.

For the last year, Deepti has put her energy into renovating her home that she now inhabits alone. She’s also quit her job so that she can help her father run the restaurant and is working there fulltime so he can spend time with his wife. Deepti has definitely become bitter about the newfound information of her health and the inevitable ending of her life. Why make memories when in the end she will forget them after after all? With her 35th birthday coming closer, Deepti definitely feels like she is spiraling.

[shahronak47]

Trip to Phuket, Thailand.

We recently visited Phuket in Thailand. We were a bit skeptical to be visiting Thailand in August since it is the rainy season here but fortunately for the duration of our trip which was 4 days it rained only on 1 day.

Our flight was delayed by an hour and we arrived in Phuket in the afternoon. Thailand has a visa-on-arrival policy and for many nationalities especially Western countries, the visa is free. However, for us (Indian passport holders) we need to pay 2200 baht per person. Luckily for us, we also had our photos with us which were needed for visa application.

We stayed at Rawai Beach, the view from the hotel was spectacular but it was too far from the airport around 40kms and it took as more than an hour to reach the hotel.

Everything was available nearby. Local supermarket, Laundry services, bike rental, currency exchange, nice restaurants, massage parlors. Whatever you need was at walking distance from our place.

Upon arrival, we freshened up a bit and decided to explore the surroundings. It was already evening and the sun was about to set. We got some groceries and went to Jetty Point. This is the place where usually boats arrived after island hopping. The weather was nice so we clicked a few pictures and went to the market nearby.

The market was full of live crabs, fish, and whatnot. This was not of interest to us as we are vegetarians. But from what we gathered, people buy these animals from these shops according to their choice and bring them to the nearby restaurant that cooks and serves them. There were many shops that sold the live animals and there were many restaurants that cooked them. Apart from that, there were other small shops as well selling the usual stuff - souvenirs, ladies' bags, earrings, and something similar.

We then went to a dinner place nearby called "The Vibe", it was right outside our hotel. Nice place with live music. Although, the music was loud and my wife got irritated at the end as we had to shout loud at each other to talk with each other :P Also, later we enquired about a bike rental service for tomorrow as that would be the most economical option for us to travel. Taxis and ride-hailing services like Grab are very expensive. They told us 3000 baht would be the deposit amount and there were bikes of different ranges costing 250/280/360 baht per day.

The next day, morning at 9.30 am we rented the bike and the first location we went to was The Big Buddha. Just to give a comparison, grab taxi from our hotel to Buddha Statue was 350 baht one way and we were paying 250 baht for the bike for the entire day. So completely worth it. The Big Buddha as the name suggests is a big Buddha statue and it is situated at the top of the mountain which gives a good view of the city as well.

It is very peaceful and serene at the top of the mountain. There are monks staying there as well. Also, one more important thing is especially for ladies need to dress appropriately to enter the place. By appropriately, I mean the shoulders and knees should be covered. Otherwise, you need to buy some kind of sarong there. While coming back, we had coconut water and pineapple juice from a place that had an amazing view as well.

It was afternoon and at night we had decided to go to the weekend night market. We had some time in the middle and we had the option to go back to the hotel, rest and come back or go somewhere else. It was very hot outside as well. We decided to visit the central mall. We had seen it while on our way from the airport to the hotel. Additionally, it was enclosed with air conditioning so that would save us from heat as well. The mall was very big and although we didn't plan but still we did some shopping from there. You know how it works. ;-)

From there we went to Kata beach which is quite famous as well.

There were a lot of tourists like us there enjoying the sunset. Some black stuff got stuck in my leg there and I didn't know what it was. Initially, I thought it was some dead animal, then I thought it was some oil coming out of the bike but then it was seen at multiple places. That night I searched online and found out that this has occurred recently in Phuket where someone illegally dumped some kind of oil in the sea which is coming back to the shore and getting stuck to our bodies from the water.

While going to the night market from the beach we stopped at a nice decent coffee place called Tang Toh Restaurant and Cafe. The coffee there was 70 baht. The night market was very vibrant and it sold everything. It had food, lots of varieties of food (mostly non-vegetarian obviously) , clothes, dresses, unique decorative pieces, and so on.

We did good shopping there as well. We spent there around 2-3 hours and it rained heavily sometimes when we were there. Luckily, the whole place was covered so the rain did not impact us at all and it went away in 15-20 mins.

Me and my wife are both coffee lovers and we like to visit cafes. Before coming to Phuket itself, we had bookmarked this lotus cafe which is very photogenic and looked unique. The next day, we first went to this cafe which is called Ma Doo Bua Cafe. They have big lotus leaves there and the food/cafe is also good. Obviously, it is more expensive than a normal coffee place but it would be worth it if you like clicking photos. They also provided personalized photo services with a professional photographer along with drones with prices starting from 500 baht for a single person and 800 for 2 people. We reached there around 12pm and the next appointment available was at 4.30 pm for that photoshoot. We didn't opt for that service.

From there we also went to another coffee shop called riverside coffee and had some snacks there. That place was okayish and there was no one there except us. Next, we decided to go to Freedom Beach as it was close by. The road to the beach was broken and this was the first time we experienced this kind of road since we had arrived. We were driving up on the hill and not many people were passing by which was very unusual for the beach. After 10 mins or so we came to a stop where a lady was selling something and told us to park the bike there and trek the rest of the road. She told us that it is a 10 mins hike. Well, it was much more than 10 mins. Also, it was a very steep slope and difficult to get down with no clear path. We both started thinking if we did a mistake coming here. While getting down I was thinking how are we going to come up from this place again. After 30 mins or so we reached to the beach and it was beautiful.

There were very limited people on that beach (obviously, who was going to come this far). The water was very deep and the waves were high as well. I was sweating heavily because of the hike and was very annoyed already because I didn't expect the hike. Nonetheless, we went in the water and soon I was fine. We spent around 1-1 and half hours there before heading back. While heading back we chose a different route, the traditional one which was steep as well but it took only 10 mins to complete it. I don't know why the lady told us to park our bike earlier where the route was difficult.

Next, we went to Bangla Road and Patong Beach. Bangla Road is famous for its nightlife, bars, loud music, and "other" stuff. Although, me and my wife are not drinkers but still had to visit this place to know what all the fuss was about. Bangla road was really very noisy with loud music and everyone trying to call you in their restaurant to have beers, food, drinks, etc. This is how it looks, although this video is not from me.

There are a lot of restaurants and eateries around this area and it was the most crowded area in our entire trip. The atmosphere was electric and the calming beach on the opposite side made it a perfect contrast.

On the last day, we were going to go beach hopping. They charged us 1300 baht/person whereas their pamphlet said 3600. Definitely, they'll be charging that amount during peak season. The package included pickup and dropoff from/to the hotel. Plus it included lunch, unlimited tea/coffee, and snacks all the time on the boat. They also prepared a special vegetarian lunch for only 2 of us. It was a big boat that we were going to use and there were in total 39 of us. This boat was also equipped with a washroom. It was a big relief since going to the washroom is a big issue during such beach hopping and most of the time you just have to go out in nature.

It had rained very heavily the night before and there were no signs of sun in the morning as well when we were leaving. It was going to be rainy today as well. I was kind of hoping that it would not rain today so that we would enjoy this trip fully but life is not about what you want, it's about what you do of what you get.

In the first two places we went inside the cave using kayak. Caves had limestone in it. It was very dark and quite inside the cave. It was raining continuously and while kayaking we were completely drenched. We then waited at one spot in middle of the ocean for swimming and kayaking. We were there for 40 odd minutes and then we had lunch. Finally, we went to James bond island. On this island, there was a James Bond movie shot in 1974. It was a very small island but still scenic.

The host was entertaining and he kept us all engaged throughout the trip. The trip ended at around 4pm and after coming back to hotel we took a nice dinner at nearby place with live music.

Finally, to mark the end of the trip we both did a full body massage for 500 baht/person. The message parlours were full even at 10 pm.

In hindsight, renting a bike was a good decision. It saved us lot of money, time and hassle. Going in August was also a good decision, it was off season so we got few things cheaper. There were tourists but it wasn't over crowded. Luckily for us, rain did not play a spoilsport. Staying at Rawai beach was something that we would avoid next time because it is completely at one end of Phuket and for everything we had to travel a lot. All the spots were at least 25km far from our place so it involved a lot of travelling.

Few interesting observations - Weed is legal in Thailand and it is available everywhere. There are dedicated shops selling only weed. There are far too many currency exchanges. You will see them everywhere. Wherever you are, there is always a currency exchange near to you. Since most of the people in Phuket are tourist they want them to spend as much money as possible by providing these exchanges they just reduce the friction. Smart move!

[akshaymehndiratta]

Akshay Mehndiratta - 5 best street food places in delhi that every foodies must visit

Akshay Mehndiratta - Delhi is the capital city of India and a paradise for food lovers. The city is known for its vibrant street food culture, offering an incredible variety of delicious dishes that are perfect for a quick bite or a leisurely snack. Here are the 5 best street food places in Delhi that every foodie must visit:

Chandni Chowk

Akshay Mehndiratta says, Chandni Chowk is the heart of Old Delhi and is considered as the birthplace of Indian street food. The narrow lanes of this area are filled with hundreds of street food vendors selling mouth-watering delicacies such as Paranthas, Chaat, Kachoris, Jalebis, and many more. One of the most famous street food shops in Chandni Chowk is the Paranthe Wali Gali. Here, you can savor piping hot Parathas stuffed with a variety of fillings such as paneer, potatoes, and even rabri. Other famous eateries in Chandni Chowk include Kuremal Mohan Lal Kulfi Wale, which is famous for its delectable kulfis and Karim's, which serves the best Mughlai cuisine in the city.

Khan Market

Khan Market is a posh locality in Delhi that is known for its high-end shops and designer boutiques. However, it is also home to some of the best street food places in the city. The market has a wide variety of eateries that offer delicious snacks such as Chole Bhature, Momos, and Kathi Rolls. According to Akshay Mehndiratta, One of the most popular street food shops in Khan Market is the Khan Chacha's. This place is famous for its succulent and juicy kebabs that are served with a generous helping of mint chutney. Other must-try eateries in Khan Market include The Big Chill Cafe, which is famous for its lip-smacking desserts and Cafe Turtle, which serves a delectable range of sandwiches, wraps, and salads.

Lajpat Nagar

Lajpat Nagar is a popular shopping destination in Delhi that is also famous for its street food. The market has several street food vendors selling a variety of snacks such as Chole Bhature, Samosas, and Dahi Bhallas. However, the highlight of Lajpat Nagar's street food scene is the Momo's Point. This small eatery is famous for its mouth-watering momos that are served with a spicy red sauce. Other popular eateries in Lajpat Nagar include the Khandani Pakode Wala, which is famous for its crispy and delicious pakoras and the Dolma Aunty Momos, which is a hidden gem that serves some of the best momos in the city.

Connaught Place

Connaught Place is a popular shopping and entertainment hub in Delhi that is also famous for its street food. The market has a wide range of eateries that offer delicious snacks such as Chole Bhature, Golgappas, and Kathi Rolls. However, the highlight of Connaught Place's street food scene is the legendary Kuremal Mohan Lal Kulfi Wale. This iconic shop is famous for its delectable kulfis that come in a variety of flavors such as Mango, Paan, and Rose. Other must-try eateries in Connaught Place include Wenger's Deli, which is famous for its mouth-watering pastries and sandwiches, and the Haldiram's, which is a popular eatery that serves delicious Indian snacks.

Jama Masjid

Jama Masjid is one of the most famous mosques in India and is located in the heart of Old Delhi. The area around the mosque is famous for its street food and is home to several eateries that offer delectable snacks such as Kebabs, Biryani, and Nihari. Akshay Mehndiratta says, One of the most famous eateries in Jama Masjid is the Karim's, which is an iconic restaurant that has been serving Mughlai cuisine for over 100 years. The restaurant is famous for its mouth-watering kebabs, biryanis, and curries that are cooked in traditional style. Other must-try eateries in Jama Masjid include the Aslam Butter Chicken, which is a small eatery that serves some of the best butter chicken in the city and the Haji Mohd. Hussain Fried Chicken, which is famous for its crispy and succulent fried chicken.

According to Akshay Mehndiratta, Delhi's street food scene is not just about the food, but it's also about the ambiance and the vibe of the place. Most of these street food places are located in narrow alleys and lanes, which add to the charm of the place. The aroma of the spices and the sizzling sounds of the food being cooked on the street-side grills create an unforgettable experience that every foodie must try.

[ojaswidoonga]

A Food Lover’s Guide to the Best Foods in Delhi

Delhi, the capital of India, is a paradise for food enthusiasts. Known for its rich culinary heritage, the city offers a perfect blend of traditional flavors and modern twists. From iconic street food to gourmet delights, here’s a guide to the best foods in Delhi you can’t miss.

1. Butter Chicken

No trip to Delhi is complete without indulging in Butter Chicken. Originating from the city’s famous Moti Mahal restaurant, this creamy and flavorful dish has become a global favorite.

Where to Try:

Moti Mahal, Daryaganj

Gulati, Pandara Road

Havemore, Pandara Road

2. Chole Bhature

A quintessential North Indian dish, Chole Bhature is a must-try in Delhi. The spicy chickpea curry paired with fluffy fried bread is a soul-satisfying meal.

Where to Try:

Sita Ram Diwan Chand, Paharganj

Chache Di Hatti, Kamla Nagar

Bhogal, Connaught Place

3. Paranthas

Delhi’s Paranthe Wali Gali in Chandni Chowk is a haven for parantha lovers. Stuffed with a variety of fillings like potatoes, paneer, and even dry fruits, these paranthas are fried to golden perfection.

Where to Try:

Paranthe Wali Gali, Chandni Chowk

Moolchand Parantha, Lajpat Nagar

Kake Di Hatti, Fatehpuri

4. Kebabs

Delhi’s Mughal influence is evident in its succulent kebabs. From juicy seekh kebabs to melt-in-your-mouth galouti kebabs, the city’s kebab scene is unmatched.

Where to Try:

Karim’s, Jama Masjid

Al Jawahar, Jama Masjid

Khan Chacha, Khan Market

5. Momos

Delhi’s street food culture wouldn’t be complete without momos. These steamed or fried dumplings, often served with spicy chutney, are a favorite snack among locals.

Where to Try:

Dolma Aunty Momos, Lajpat Nagar

Hunger Strike, Amar Colony

Wow! Momo (multiple outlets)

6. Nihari

Nihari is a slow-cooked stew of meat, often enjoyed as a breakfast dish in Old Delhi. Its rich and aromatic flavor is a testament to Delhi’s Mughal culinary heritage.

Where to Try:

Karim’s, Jama Masjid

Haji Shabrati Nihari Wale, Jama Masjid

Al Jawahar, Jama Masjid

7. Dilli Ki Chaat

Delhi is the undisputed king of chaat. From tangy golgappas (pani puri) to flavorful aloo tikkis, the city’s chaat options are endless and irresistible.

Where to Try:

UPSC Chaat Wala, Shahjahan Road

Natraj Dahi Bhalla, Chandni Chowk

Bengali Sweet House, Connaught Place

8. Rajma Chawal

A comfort food for many, Rajma Chawal is a simple yet delicious dish that Delhiites love. It’s best enjoyed at local dhabas or canteens.

Where to Try:

Shanker Market, Connaught Place

Jain Chawal Wale, Connaught Place

Raina’s Rajma Chawal, Karol Bagh

9. Biryani

Delhi’s biryani scene offers a mix of Mughlai, Hyderabadi, and local flavors. The aromatic rice, tender meat, and flavorful spices make it a favorite among food lovers.

Where to Try:

Biryani By Kilo (multiple outlets)

Al Kakori, Malviya Nagar

Dil Pasand Biryani Point, Nizamuddin

10. Kulfi and Rabri

To end your culinary journey on a sweet note, indulge in traditional Indian desserts like kulfi and rabri. These creamy delights are perfect for beating Delhi’s heat.

Where to Try:

Kuremal Mohanlal Kulfi Wale, Chawri Bazaar

Roshan Di Kulfi, Karol Bagh

Old Famous Jalebi Wala, Chandni Chowk

Delhi’s food culture is a vibrant tapestry of flavors and traditions. Whether you’re a spice enthusiast or have a sweet tooth, the city’s diverse culinary offerings promise to leave you craving for more. So, come hungry and let Delhi’s food take you on a delicious journey!

[michaelmikulec0]

Culinary Journeys: How Traditional Foods Connect People Across Continents

Food is more than sustenance—it's a living testament to history, culture, and shared experiences. Traditional cuisines, passed down through generations, offer a powerful way to connect cultures and people. These dishes embody a region’s identity, yet they can transcend borders, bridging gaps between diverse communities. In a world that's becoming increasingly globalized, food serves as an avenue for understanding, empathy, and shared experiences.

The Importance of Culinary Traditions in Cultural Identity

Every culture is defined in part by its food. Traditional cuisines glimpse a culture’s values, lifestyle, and history. Recipes passed down from one generation to the next are often tied to important milestones in a community’s evolution. These foods reflect the land, climate, and available resources, shaped by centuries of local customs and global influences.

For example, Italian pasta dishes vary from region to region, with each type of pasta holding historical significance and a unique local flavor. In the Middle East, dishes like hummus and falafel provide nourishment and tell stories of ancient trade routes and cultural exchanges. These traditional foods help preserve a culture's distinctiveness and allow people to engage with its roots. As individuals discover these foods, they are also introduced to the deeper values and practices that define a community, sparking curiosity and fostering global respect.

Cultural Exchange Through Shared Meals

One of the most fascinating aspects of traditional cuisine is how it promotes cultural exchange. Food often serves as the first point of contact between cultures, allowing people to experience new flavors, techniques, and culinary philosophies. As globalization progresses, culinary traditions have entered new territories, introducing people to flavors they might not have otherwise encountered.

Consider how the Indian dish curry has become a household favorite in many countries. Originally from South Asia, curry now graces dinner tables from the United Kingdom to the United States, each nation adding its regional twist to the dish. Similarly, sushi, a hallmark of Japanese cuisine, has become an international favorite, adapted and embraced in various forms worldwide. This cross-cultural exchange goes beyond just the food itself—it opens doors to learning about different ways of living, thinking, and cooking. By sharing meals from other parts of the world, we celebrate the diversity that defines the human experience.

Food as a Tool for Building Cross-Cultural Connections

Food can be a common ground in a world where differences often lead to misunderstandings. Sharing a meal with someone from another culture can break down barriers, offering an accessible way to connect regardless of language, religion, or ethnicity. Sitting together and enjoying a meal fosters intimacy and understanding, promoting an exchange of ideas and stories.

For instance, an Italian family sharing pasta with an American guest might tell how the recipe has evolved over centuries from peasant food to a dish of national pride. In turn, the guest may share their experiences of growing up with a completely different culinary tradition. This dialogue nurtures empathy and broadens perspectives, transforming food into a vehicle for deeper cultural understanding. Whether through family meals or large cultural festivals, food facilitates the exchange of knowledge and builds a sense of unity across communities.

Globalization and the Spread of Traditional Cuisines

Globalization has significantly influenced the spread of traditional cuisines, making them accessible to more people. The rise of food tourism, international restaurants, and food delivery services has allowed regional dishes to gain popularity worldwide. While this trend promotes cultural appreciation, it also leads to an increased desire to understand the history and context behind these dishes.

For example, the growing popularity of Mexican food, particularly tacos and burritos, has sparked curiosity about Mexican culture, traditions, and agricultural practices. Similarly, the increased demand for Korean dishes like kimchi and bibimbap has increased interest in Korea’s cultural history and social dynamics. This globalization of food opens the door for individuals to engage with foreign cultures meaningfully. People enjoy the flavors and explore the narratives behind the dishes, gaining a more profound respect for the cultures that created them.

Connecting through Food: A Celebration of Diversity

Ultimately, food celebrates the uniqueness and the shared humanity of cultures worldwide. While each cuisine reflects a distinct identity, they all serve a similar purpose: to nourish, connect, and bring joy. Preparing and sharing traditional dishes allows people to communicate with their cultural roots while also exploring the heritage of others. It is a beautiful paradox—food brings together people from different walks of life while still honoring and preserving what makes each culture special.

From the bold flavors of South American barbecue to the subtle intricacies of French pastries, traditional foods are more than just meals; they are expressions of community, history, and creativity. By embracing the diverse culinary traditions of the world, we build bridges between cultures, creating a richer and more interconnected global community. Through food, we discover the beauty of our differences, and in doing so, we find common ground.

[dankusner]

Michelin Sees Texas Through a Tourist’s Eyes, for Better and Worse

After the reveal of the first-ever Michelin Guide to Texas restaurants, Dallas’ chefs and diners had opposite reactions to the city’s underwhelming total of exactly one star.

A grateful peace prevailed among the chefs whose restaurants are now listed in the new Guide.

Some were amused by their specific awards.

(Michelin confers one, two, or three stars for excellence; a green star for sustainability; a Bib Gourmand for good food at allegedly modest prices; and a “recommended” listing that acts as a catch-all honorable mention.)

Some were irked by the presence of a handful of mediocrities in Dallas’ “recommended” section.

But in general the chefs were happy.

They saw a mention in the Michelin Guide as a career achievement and a recognition of their merit; they weren’t bothered much by missing out on the more prestigious stars.

Diners and media members were more upset.

Hey, where were all the stars for Dallas?

Why weren’t our best restaurants praised more highly?

Why was the very best dining experience in the whole city—Purépecha, the backroom tasting menu at Revolver Taco Lounge—snubbed?

And why did most of Dallas’ finest high-end restaurants, places where you can expect to spend $80 to $100 per person even if you’ve ordered prudently, win Bib Gourmands for budget-friendly eats?

I felt both the general public’s bafflement and the top chefs’ satisfaction.

Truth be told, Michelin doled out its few Texas stars wisely, picking long-established restaurants with track records of excellence, imagination, polished service, obsessive craft, and strong individual identity.

Even some chefs I thought would come home with stars agree that, in Dallas, only Tatsu meets the description of a starred restaurant.

(The Guide also reached into the top tier of Texas barbecue and, seemingly at random, picked the four places they liked the most for stars.

Why CorkScrew BBQ but not Cattleack?

Sometimes we have to embrace life’s mysteries.)

But my approval of the starred restaurant selections was matched by confusion at Bib Gourmand’s definition of affordability.

There was plenty of irritation with the “Recommended” honorable mentions, which include some of Dallas’ best restaurants—and some tepid tourist traps.

I was also frustrated at the lack of diversity in Michelin’s survey.

The Guide honored far too few Mexican restaurants.

Setting aside Japan, all the Asian American communities in the Dallas region are represented by a single kitchen, Ngon Vietnamese.

To Michelin, our nationally significant populations of Korean, Lao, Nepali, and Indian immigrants don’t exist.

(Or, at least, they don’t make any good food.)

Crown Block Bar

If you are surprised that Crown Block made the Michelin Guide and Resident Taqueria did not, remember this: the Michelin Guide is by tourists.

(Resident Taqueria is great for tourists, by the way.)

We can spend all year debating Michelin’s individual choices.

Truth is, though, its virtues and flaws share a common cause.

The key to the whole thing is Michelin’s point of view.

The reason they’re so good at identifying world-class cooking is the exact same reason they’re so bad at understanding what a local community really eats.

They’re tourists.

That’s all.

They came to Texas on a trip, with some expenses paid by the tourism bureaus for the state and its largest metro areas.

They heard we had great barbecue and steak, so they went to the barbecue restaurants and steakhouses.

They’re French tourists, so they hit all the bistros, too.

But they probably didn’t bother with Dallas’ Korean food—we’ll never know—because tourists don’t think, “I want Korean food. Let’s fly to Dallas.”

Michelin already went to Mexico as tourists in early 2024, which could be why the Guide didn’t give enough respect to the cuisine that accounts for many of Texas’ very best restaurants.

Just two Mexican restaurants have earned Michelin stars in Texas, San Antonio’s Mixtli and Houston’s Tatemó, both of which serve chef’s-choice multicourse tasting menus for, respectively, $150 and $125.

Compare them to the four stars earned by Texas barbecue restaurants.

Rye Icelandic hot dog

Along with a star for Tatsu, the highest Michelin accolade in Dallas went to Rye, for serving the Guide's favorite cocktails in Texas.

Michelin ignored Purépecha, Resident Taqueria, and others in Dallas;

the extraordinary Don Artemio in Fort Worth;

deeply personal El Naranjo in Austin;

and the empire of trailblazing chef Hugo Ortega in Houston.

Suerte in Austin, one of my favorite restaurants in the state, received a mere honorable mention.

Even in San Antonio, only two of 12 Guide-listed restaurants are Mexican.

After proclaiming a love for Tex-Mex in a summertime press release, Michelin came to an awkward realization:

no, they don’t love it.

Just three restaurants—one each in Austin, Houston, and San Antonio—represent that style in the Guide, and none received the Bib Gourmand budget prize.

I’m not exactly surprised that Michelin ditched Tex-Mex, and the tokens are well-chosen (you should plan a road trip around Garcia’s Mexican Food in San Antonio), but the Guide sure made a lot of fuss to only honor three restaurants.

In lieu of tacos, Korean barbecue, or bánh mì, Michelin frequented tourist traps and hotel restaurants.

The Guide includes Crown Block, the no-longer-revolving restaurant in Reunion Tower;

Monarch, the controversial steakhouse with prices as high as its 49th floor location;

Stillwell’s, a hotel steakhouse in the Harwood District;

the Houston (but not Dallas) location of Pappas Bros.

Steakhouse; and Signature, a posh resort restaurant in the hills outside San Antonio that in 2023 served Express-News food critic Mike Sutter a vol au vent that “was a bland, watery mess riddled with bone fragments like toothpicks.”

That’s how the locals eat!

Michelin researched its travel the way that tourists do.

Inspectors stayed and dined at swanky hotels.

They made a short list of things Texas is known for—steak, brisket, and “Austin weird”—and doubled down.

They clearly studied Texas Monthly’s best barbecue list, D’s 50 Best Restaurants in Dallas, Sutter’s San Antonio ranking, and a variety of Eater guides.

But once Michelin felt that it had a good handle on Texas, its curiosity slowed.

It largely disregarded the Southern and Cajun communities who’ve moved to Texas in recent years, didn’t learn much about less-famous immigrant groups, and skipped over the kind of highly accomplished but less ambitious neighborhood restaurants that fill the European Guides to bursting.

Part of the reason that Milan by itself has more Michelin-listed restaurants than Texas (124 to 117) is that, in Europe, Michelin spends more time visiting charming little neighborhood spots.

In the USA, the tourists don’t have time for that.

Cards on the table here:

including Texas, I’ve dined at 16 one-starred restaurants, three two-starred, and two three-starred.

Several of the one-starred European restaurants I’ve visited are right at the level of, say, Mot Hai Ba and Lucia.

The American food industry believes that Michelin has a double standard between continents.

It’s also true that Europe generally has higher-quality produce.

But the disparity is also in part because the inspectors are tourists here, and locals there.

None of this lets Dallas off the hook for its lightweight showing.

Michelin was right to start this city on training wheels.

Several of the chefs attending the ceremony told me that Dallas’ meat-and-potatoes traditionalism stands in the way of star-worthy cooking.

We are called upon now to make a choice.

Maybe we don’t want to eat the way that Michelin prefers, or maybe the Guide will nudge more of us to try new things.

Maybe, too, it can create a class of culinary tourists who support more star-worthy cooking.

The Guide will return next year with an update, and we have a real opportunity to improve our showing if Dallas diners let their favorite chefs step up and take the chance by packing their dining rooms.

But it’s not just Dallas that will need to prove itself again next year.

Yes, we showed a baseline competence and earned the chance to demonstrate more.

But we can describe the Michelin inspectors in the same way.

They unpacked their bags, had a passable look around, and found a lot of our coolest stuff.

They also showed a shocking gullibility around shiny tourist bling.

Next year they need to get away from the luxury hotels and immerse themselves more fully—and find the diverse Texas that stereotypes don’t capture.

Michelin issued another correction in Texas: It honored a closed restaurant

Michelin’s entry into Texas in 2024 was one of the biggest things to happen to D-FW restaurants in decades.

Two restaurants have been removed from Michelin's lists since the announcement on Monday, Nov. 11, 2024.

Michelin has removed a second restaurant from its Texas Guide.

Kâu Ba, a Viet-Cajun restaurant in Houston, closed before Michelin announced its inaugural list of Texas’ best restaurants. French restaurant review company Michelin didn’t catch it in time and named Kâu Ba a Bib Gourmand recipient — an honor given to Texas restaurants for offering price-conscious food.

By Michelin’s definition, Bib Gourmands offer a two-course dinner, plus a glass of wine or dessert, for $50 per person or less.

A total of 45 — now, 44 — restaurants in Texas were honored as Bib Gourmand recipients, including seven in Dallas-Fort Worth. Find the Dallas winners here.

The correction from Michelin was the second of the week:

Michelin rescinded the Recommended rating from Dallas Italian restaurant The Charles the day after the big reveal.

Michelin confused The Charles with Mister Charles, a separate Dallas restaurant owned by the same parent company.

The error for The Charles was caused “by our geolocation process,” Michelin announced in a statement.

Mister Charles was crowned a Recommended recipient instead, and The Charles’ award was removed.

The Michelin Texas Guide was already history-making, as an incredible four barbecue joints were given a 1-star Michelin rating.

Only one Dallas restaurant received a star — and The Dallas Morning News has analyzed what that means.

We also explore a related, popular topic: Why didn’t Texas get any 2- or 3-star restaurants?

As for Kâu Ba, the Houston Chronicle calls it a “genre-bending Vietnamese restaurant.”

The restaurant was reportedly open off and on since September 2024.

The restaurant announced on Facebook six days before the Michelin ceremony that it’s closed temporarily “to bring you something extraordinary.”

“This is a heartbreaking situation, but we understand and respect Michelin’s decision to remove Kâu Ba from its selection,” Kâu Ba chef Nikki Tran wrote in an email to The Dallas Morning News.

“On behalf of the entire Kâu Ba team, we want to thank the entire culinary community for the recognition and support. Kâu Ba is proud of the dishes we created and look forward to sharing very soon what’s next.”

Kâu Ba will become a Vietnamese-Peruvian restaurant called Alora, the Chronicle reported.

That Michelin moment

Has Dallas finally arrived on the culinary scene or fallen behind?

On Monday night, a group of women tumbled into Nonna, the snug harbor of an Italian restaurant off Lemmon Avenue.

“Congratulations!” one woman told the bartender, Alejandra Porras, who was a bit confused. Had she missed something? “Michelin!” the women explained.

Ah, Michelin.

A brand of tires that became a steward of culinary greatness.

The French company began putting out guides in 1900, tips on hotels and road trips for a population still learning how to drive, and in 1926, it began rating restaurants with stars, first in Europe, and more recently in U.S. cities like New York and Chicago.

It only took about a century for Michelin to reach Texas.

That Monday night was the Texas awards ceremony, a big to-do in Houston where chefs from across the state came to the stage when their name was called and posed with the Michelin Man, adding a dash of comedy to the whole nail-biting affair.

Nonna was one of seven Dallas restaurants to receive a Bib Gourmand award, generally given to more affordable spots, but at the time those women offered their congratulations to Porras, the award ceremony hadn’t even begun.

How did they know?

Well, they’d seen on Instagram that Nonna was there, that something was happening .

Once merely a guide, Michelin had become a moment:

The event was livestreamed and metabolized in social media posts and media stories that kicked off the play-at-home game of what these outsiders got right and who was robbed.

The big guns had come to our state, with their exacting standards and anonymous inspectors, and sorted us into categories, ratings, distinctions.

It was a moment of celebration, but also uncertainty.

Indeed, something had happened. But what did it mean?

Did Dallas fall behind?

For anyone inclined toward rivalry, the evening was a rout.

Fifteen restaurants across the state received a shiny 1-star rating (there were no 2- or 3-star recipients), but only one of them, the Deep Ellum omakase-style sushi house, Tatsu, came from Dallas.

“Hate to say it, but Dallas is getting absolutely rinsed by Houston and Austin,” said one observer on X, though the real shutout was Fort Worth, which didn’t get any stars, and San Antonio also only got one.

But the end tally among the state’s highest-profile cities was brutal. Austin: 7. Houston: 6. Dallas: 1.

Nobody I spoke with was interested in throwing shade on Austin and Houston, the first being a city that has transformed its fine-dining scene since the slacker ’90s, and the second having the longtime bragging rights of the best food in the state.

But only one starred restaurant — for the entire city?

Did Dallas get shafted, or were we really that far behind?

“I tell an old joke that you can open anything you want in Dallas as long as it’s a steakhouse,” says Seth Brammer, a hospitality veteran who runs a food and beverage consulting business.

He wasn’t surprised by the results.

Ambitious, cutting-edge concepts don’t tend to stick.

“FT33 was an epic kitchen,” he says of the Matt McCallister restaurant that lit up awards lists but closed in 2018.

“The problem was that it wasn’t even popular with the locals.”

This idea was echoed on the Dallas subreddit, where users tried to make sense of the results.

“People here don’t want Michelin level food,” said one poster. “Dallas diners aren’t adventurous and places that try to do interesting food/service stuff usually don’t last in this city.”

Brammer sees the Michelin awards as an it-is-what-it-is moment.

“Every food city gets the food we deserve,” says Brammer, who points out that each night you can find a line snaking to the street at the drive-throughs of Chick-fil-A, In-N-Out and Raising Cane’s.

This is a managerial and business town, after all, not one known for the creative class that bolsters more adventurous concepts.

“The food is representative of the city, and if people aren’t demanding [bolder restaurants], we won’t have it.”

‘Greatest hits’ menus

“Dallas thrives on chains,” says Shannon Wynne, the restaurateur who has helped shape the North Texas cultural scene since the ’80s, when he launched the fabled night spot 8.0.

He’s introduced many ventures since then, including the Flying Saucer Draught Emporium, Flying Fish and Meddlesome Moth, and he runs a string of burger joints called Rodeo Goat, which serves bang-up grub but is not the kind of spot anyone was expecting to win a Michelin star. He did joke, however, that he considered emblazoning on the server aprons, “Stars? We don’t need no stinkin’ stars!”

I reached out to Wynne as a longtimer who might have insight into why Dallas fell short with Michelin.

“The Dallas DNA has been diluted quite a bit by big-box productions that take a lot of the wind out of the sails of the local guys,” he says.

“There’s only so many bucks to go around.” He places much of the blame on developers putting together costly ventures that need out-of-towners to import their concepts, making it harder for independents and locals.

“The developers have really ruined the economy of local restaurants,” he says.

Indeed, Dallas can be frustrating for diners searching for the more eclectic.

Cry Wolf, Ross Demers’ out-of-the-box restaurant on Gaston Avenue, closed in October 2023, the same month that celebrated chef Junior Borges left the Meridian, the high-end Brazilian-American restaurant in the Village apartments development.

Although Borges still lives in Dallas, he has become a chef-partner of Austin-based company Excelsior Hospitality and is working as the executive chef of the company’s upscale Italian restaurant Juniper.

I was curious how the two cities’ dining scenes compared.

“People in Austin can take a bit more chances,” Borges says, while Dallas tends more toward what he called “greatest hits” menus.

He did point out, though, that Dallas has daring and accomplished chefs, and he was surprised not to see them get more recognition.

Oak Cliff’s Lucia, he thought, deserved a star (it got a Recommended status), while he was disappointed that Misti Norris at Petra and the Beast, known for inventive dishes and sustainable techniques (pickling, fermentation, whole-animal butchery), was shut out of the awards entirely.

It’s unclear how much time Michelin inspectors spent in each area of the state. The company keeps its process shrouded in mystery, so nobody knows how many restaurants they tried, if they were targeting barbecue spots (four barbecue restaurants got stars, the first American-style ones in the company’s history), exactly why or how any establishment didn’t measure up.

“A lot of my friends and people I know are frustrated to not have gotten an award, but we know it’s a process,” says Borges. “The fact that the guide is here will push us to a different level.”

‘A tangible impact’?

On the Tuesday night after the ceremony, I sat at the bar of Nonna with Julian Barsotti, the chef and owner who started this restaurant at 27.

He’s 44 now, and Nonna is one of several spots he owns, including the Italian restaurant Barsotti’s, which won a Recommended distinction from Michelin, one of 20 in Dallas, making him a rare double winner.

“I’m real curious to see if it will have a tangible impact,” he says, sipping a Negroni in a backward baseball cap.

How much do people care about the Michelin Guide?

He says all the young women who work in his office had never heard of it, until they watched Emily in Paris , where it’s a plot point. Then they were like: This is a huge deal.

The cozy neighborhood vibe of Nonna was the perfect capper to a long day. The licking flames of the pizza oven crackled in the corner, where a father and son worked together, watching the bubbling dough as it blistered just right. For dinner, I savored forkfuls of a sweet potato gnocchetti with smoked pancetta and Gorgonzola, its flavors so divine I had to close my eyes not to miss a nuance. Wandering around to the tables, I was charmed by how many were longtime customers.

A few had heard about the Michelin nod, some had not, but most were regulars. Two married lawyers had one of their first dates here in 2015. One woman had been coming since it opened in 2007, and another just celebrated her birthday at Nonna. It was weirdly moving, all these people swept along by the current of life, but returning to this little nook tucked away in a strip mall.

“One of my all-time favorites,” says Deedie Rose, a grande dame of the Dallas philanthropy scene who happened to be dining there that night. “It’s creative and delicious, which isn’t always true. Sometimes a place gets so creative that you’re like …” Her voice trails off as she tilts her head and makes a funny face.

It felt fortuitous to run into Rose as I was contemplating what the Michelin awards would mean for Dallas, since she’s been part of the city’s evolution, including the large role she played in getting the arts district funded. She’s one of those elegant Texas ladies: well-read, well-traveled, well-connected. (Her daughter is the designer Lela Rose.)

As I started to explain that Dallas only got one star while Austin got seven and Houston six, she placed her hands on my shoulders. “That’s fine,” she said, and her voice was steady enough that I believed her. “We’re thrilled we got mentioned, but we want to be more than that.” She squeezed my shoulders. “We will be.”

[indianbusinesshub]

Studying Indian Enterprises in New Zealand: From Hamilton to Auckland

New Zealand is emerging as a melting point of Indian businesses that cover an extensive variety of services from authentic fooding experiences to professional support with migration. Be it any specific need of Indian dining experience in Auckland, proper guidance about migration in Tauranga, or buying the traditional clothing of India at Hamilton, all these businesses deal in quality and authenticity, helping in linking the Indian culture to the community of this beautiful nation. Here's a peek into some thriving sectors of Indian businesses across New Zealand:

Hamilton is a multi-cultural area with numerous Indian outlets selling to the community to fulfill their requirements, such as an Indian grocery store, an Indian restaurant, and an outlet selling Indian clothing. So long as one desires something Indian, these stores sell a little bit of that which can be taken into New Zealand. They have all sorts of spices, foods, and products which are traditional items; hence they do sell Indian essentials locally convenient to residents. Indian business enterprise in Hamilton increases day by day; restaurants and shops showed the culture of India. Therefore, the people in the diaspora are in love with such business activities. Consequently, in order to fill such need of the process of migration, the ones who are required to shift to New Zealand rely greatly on the services of the Indian migration agents in Tauranga. From helping the clients get visas to counseling them on which options of residency will suit their needs, these agents walk them step by step through every step of the process. These are agents who can facilitate easy transitions and will uphold the legal aspects in a smooth transition for all parties involved. They specialize in New Zealand and Indian migration policies and help new migrants understand the process and work within individual needs and family circumstances. An experienced Indian migration agent in Tauranga helps new residents to make informed choices and transition as smoothly as possible.

The food scene is also immense in Auckland, but its Indian restaurants stand out because of their authenticity and flavors. From North Indian curries to South Indian dosas, these restaurants bring together varied tastes to this large city of New Zealand for an authentic culinary experience. The variety is impressive; many restaurants are family-owned and focus on traditional cooking techniques, while others put a modern spin on classic Indian dishes. Whether you are looking for a casual meal or fine dining, Auckland's Indian restaurants capture the essence of India with vibrant spices and fresh ingredients.

Indian clothing stores in New Zealand offer a range of beautiful garments suitable for all occasions for those interested in traditional Indian attire. From elegant sarees to stylish sherwanis and festive lehengas, these stores cater to those seeking cultural fashion for weddings, festivals, and everyday wear. With increasing demand, Indian clothing stores in New Zealand have become a fusion of contemporary designs that help make traditional clothing accessible and trendy for the diverse audience. These stores are hotspots for anyone who wishes to express their Indian culture with a touch of tradition and style.

Indian businesses are proliferating in every town and city in New Zealand-from the regions of Hamilton and Tauranga to the most metropolitan of Auckland-energizing the country with their authentic goods, services, and experiences. Right from food to fashion and support for migration, they are bringing the richness of Indian culture closer to people's homes.

[mteverestrestaurant]

Exploring the Rich Flavors at an Indian Nepalese Restaurant in Hunters

When it comes to diverse and flavorful dining options, few places can compete with the exciting dishes offered at an Indian Nepalese restaurant in Hunters. With a unique blend of Indian and Nepalese cuisines, these restaurants deliver a memorable culinary journey that combines the rich, spicy flavors of Indian dishes with the unique, earthy spices of Nepal. Known for its diversity, the food at an Indian Nepalese restaurant serves a wide range of tastes, from savory and spicy to subtly aromatic, ensuring there’s something to please every palate.

This article takes you on a journey through the exciting world of Indian and Nepalese cuisine, highlighting popular dishes, traditional cooking styles, and why this combination of flavors is worth exploring.

A Perfect Blend of Indian and Nepalese Culinary Traditions

Indian and Nepalese cuisines are both incredibly varied, yet they complement each other beautifully. Indian cuisine is known for its extensive use of spices, bold flavors, and intricate recipes, while Nepalese food offers earthy flavors with influences from neighboring Tibet and China. Together, these two cuisines create a fusion that is both exotic and familiar, providing diners with the best of both worlds.

At Indian Nepalese restaurants, you can expect to find classic Indian dishes such as tandoori chicken, butter chicken, and paneer tikka alongside Nepalese staples like momo (dumplings), thukpa (noodle soup), and gundruk (fermented leafy greens). This delightful mix offers diners an experience of two distinct culinary traditions in one meal.

Must-Try Indian Dishes at Indian Nepalese Restaurants

If you’re new to this fusion of Indian and Nepalese cuisine, there are several iconic Indian dishes you won’t want to miss:

Butter Chicken This beloved Indian dish features tender chicken cooked in a creamy tomato-based sauce that’s spiced to perfection. Mild yet flavorful, butter chicken is an excellent starting point for anyone new to Indian cuisine.

Tandoori Chicken Marinated in yogurt and spices, then cooked in a clay oven (tandoor), this dish has a smoky, charred flavor that pairs perfectly with naan or rice. The crispy exterior and tender, juicy interior make it a popular choice.

Samosas A popular appetizer, samosas are crispy, fried pastries filled with spiced potatoes, peas, and sometimes meat. Served with tamarind or mint chutney, they are a delicious way to start your meal.

Biryani A fragrant rice dish, biryani is cooked with aromatic spices and mixed with either chicken, lamb, or vegetables. This dish is rich, hearty, and provides a wonderful balance of flavors and textures.

Popular Nepalese Dishes to Explore

Nepalese cuisine brings an entirely different flavor profile to the table, emphasizing earthy and savory tastes with influences from India, Tibet, and China. Here are some must-try Nepalese dishes:

Momo (Nepalese Dumplings) Momos are a type of dumpling filled with spiced meat or vegetables, and they are typically served with a spicy dipping sauce. A popular street food in Nepal, momos offer a soft, juicy bite with a burst of flavor.

Thukpa Thukpa is a noodle soup that combines vegetables, meat, and a flavorful broth seasoned with Nepalese spices. It’s a comforting dish, especially during colder months, and offers a taste of Nepal’s Himalayan roots.

Dal Bhat A staple in Nepalese cuisine, dal bhat consists of lentil soup (dal) served with rice (bhat) and a variety of vegetable or meat sides. This dish provides a wholesome, satisfying meal that showcases Nepalese flavors.

Gundruk Gundruk is a fermented leafy green vegetable that has a tangy, slightly sour flavor. It’s typically served as a side dish or added to soups and stews, and it’s one of Nepal’s most traditional foods.

Fusion Dishes and Modern Creations

Indian Nepalese restaurants in Hunters also offer fusion dishes that blend the best of both cuisines, creating something entirely new and exciting. For instance, you might find Indian-inspired momos with spices typically found in Indian curries, or a Nepalese-style biryani with regional spices and ingredients. These fusion creations add a modern twist to traditional recipes, making the dining experience both comforting and adventurous.

Ambiance and Experience: What to Expect

Most Indian Nepalese restaurants in Hunters aim to provide an authentic atmosphere that reflects the cultures of both India and Nepal. The décor often includes traditional art, warm colors, and natural materials that create a welcoming, cozy environment. Many of these restaurants also offer family-style dining, allowing guests to share dishes and try a variety of flavors, enhancing the communal feel of the meal.

The staff is usually well-versed in the dishes, offering recommendations based on diners' preferences, whether they’re in the mood for something spicy or looking for a milder option. And, of course, with the combination of two distinct cuisines, there’s always something new to discover.

Why You Should Visit an Indian Nepalese Restaurant in Hunters

There are several reasons why Indian Nepalese restaurants have become increasingly popular in Hunters. First, they provide a unique dining experience that introduces guests to two culinary traditions. Second, the variety of dishes ensures there’s something for everyone, from meat lovers to vegetarians and vegans. And finally, the warm, inviting ambiance allows diners to enjoy their meals in a relaxed and comfortable setting.

For those seeking new flavors, Indian Nepalese cuisine offers the perfect opportunity to expand their palates. The spices used in Indian cooking add a robust depth to the dishes, while the more subtle and earthy flavors of Nepalese food create a nice balance. Together, these elements make each meal memorable and full of character.

Discover the Best of Indian and Nepalese Flavors

If you’re in Hunters and looking to try something special, an Indian Nepalese restaurant should be at the top of your list. With their unique blend of flavors, authentic dishes, and modern twists, these restaurants offer a dining experience that’s both satisfying and intriguing. So, the next time you’re in the mood for something different, treat yourself to the delightful fusion of Indian and Nepalese cuisine—you won’t be disappointed.