List of All Articles with Tag 'el'

Charli XCX has told how her 1975 drummer and lyricist boyfriend George Daniel has influenced her music "a lot", because she used to want to drop several albums a year, but now prefers to "take some time" with her music.

Stormzy, Wet Leg, Biffy Clyro, and Neneh Cherry are among the stars who will be honoured at next month's O2 Silver Clef Awards.

'Avatar' would have earned Matt Damon 10 per cent of the film's box income

Jeff Bridges has revealed that initially, he had a '9-by-12-inch tumor' in his abdomen which has now reduced 'to the size of a marble'

Taking a break from training beneath a giant poster of Vinicius Junior, on the same pitch where the Real Madrid star got his professional start, Pierry Amaro Ricardo has a...

Kelly Clarkson and Reba McEntire off camera feud have a long history

As per the settlement, a cache of covertly captured recordings between Sylvester Stallone and Toni-Ann Filiti, were also allegedly destroyed

Ron DeSantis will officially enter the 2024 presidential race on Wednesday following months of speculation. The Florida governor will take part in a live Twitter event with Elon Musk on Wednesday night, NBC News reports. Afterward, the campaign will release an official launch video. On Tuesday night Casey DeSantis kicked off her husband’s campaign by posting a video of him getting ready to go on stage in front of an American flag. “America is worth the fight... Every. Single. Time,” Ms DeSantis tweeted along with the expensively produced video. On Monday, Mr DeSantis, 44, teased his 2024 bid while speaking at the National Religious Broadcasters Convention in Orlando in which he outlined his vision for a conservative grip on the Supreme Court to last a quarter of a century. In what appeared to be a subtle swipe at Donald Trump he announced his plans to run for eight years – something Mr Trump cannot do. Mr DeSantis, 44, is seen as Mr Trump’s biggest rival for the Republican vote with several Republican lawmakers and right-wing media rallying behind him after the midterms. However, the latest polls show Mr DeSantis trailing Mr Trump. This comes at a time when Mr DeSantis is going to war with Disney and pushing back on the NAACP‘s advisory warning travellers that Florida is “openly hostile” towards Black people, people of colour and LGBT+ people due to his laws. Read More DeSantis’s wife launches his presidential campaign with first 2024 video: ‘America is worth the fight’ Everything Elon Musk has said about the 2024 election so far David Sacks: The controversial entrepreneur hosting Ron DeSantis 2024 event with Elon Musk

Kai Cenat and ISnowSpeed collaborated for a song titled 'Dogs'

Chicken tikka masala is a much-loved dish, but it’s only scratching the surface of delicious food cooked in a tandoor. The tandoor – a clay oven used in a lot of Indian cooking – offers a world of possibilities, and that’s something chef Maunika Gowardhan is keen to uncover. It’s not like there’s just one type of chicken tikka. From murgh malai to reshmi tikka, the options are endless – and Gowardhan, 44, had the best exposure possible growing up in Mumbai. “I grew up on really, really good street food – India is such a vibrant, diverse space. In every region you find some sort of street eat somewhere, and every corner of the country will have some sort of kebab or tikka,” she says. “Sometimes, books can have one or two of those recipes – you can’t have a whole book on just that” – and that’s what Gowardhan has set out to change in her latest cookbook, Tandoori Home Cooking. She wants people to recognise the history of the tandoor: “What really sets it apart, for me, is that it’s a cooking technique that is dated back to the Indus Valley [from 3300 BCE to 1300 BCE]. It’s something that is so historic, that has so much of a rich heritage – it’s such a vital part of how we eat, not just in the streets of India or in restaurants, but even in our own homes.” Even though most homes in India don’t have a clay oven, there are plenty of techniques to replicate that smokey flavour. “When you have a look at the way a clay oven works, essentially it’s heat that’s 360 [degrees],” Gowardhan explains. “In our domestic kitchens, the endeavour is to replicate that – conventional ovens provide heat in an encapsulated space. So they are similar, but they’re not the same.” The main difference is the coals at the bottom of a tandoor – when fat drips from any meat or anything else you put in the clay oven, it drips onto the coal and the smoke that is produced gives the food that “charred, grilled smokey flavour”, she says. But how can you get that at home? One of Gowardhan’s genius tips is making smoked butter. “You can store it in the fridge, and when you start basting your food with that smoked butter, you’re getting the charred, smokey flavour that you’re really yearning for in tandoori dishes.” Not that Gowardhan has been perfecting smoked butter from a young age. “I’m going to put my hand up here and say when I first came to England [25 years ago], I didn’t know how to cook Indian food,” Gowardhan, who now lives in Newcastle upon Tyne, confesses. She came to the UK for university, during which she was “thrilled” to be away from her parents with that “sense of freedom”. But after moving to her first house and getting a job in the city of London, Gowardhan says: “It slowly creeps up on you – when you go to an unfamiliar place, what you really miss is that familiarity.” That’s when Gowardhan started to learn how to cook Indian food, because “I craved it and yearned it all the time”, she says. She would ring her mother back in India and ask for simple recipes – daal, rice, green bean dishes. “I cooked not just for sustenance, I cooked because I missed home and I missed good food,” she reflects. Since then, Gowardhan fell in love with food and made her way into the industry, and this is her third cookbook. She now deems it her “calling”, saying: “I knew food was something that was a leveler on every aspect of my life. “When we did really well, my mother would say, ‘Can I make you something?’ If we were really upset she was like, ‘Let me cook for you’.” Gowardhan also suspects some of it comes from her grandmother, who was an “avid cook”. “My grandmother was the hostess with the mostess. In the 1950s in the city of Bombay, a lot of film stars and Bollywood film stars in India would actually come to my grandmother’s house to eat her food. To be a fly on the wall at my grandmother’s dinner parties…” Gowardhan’s grandmother passed down these recipes, and her mother’s passion for food “gave us this effervescence for cooking and eating good food”, she adds. After dedicating the past 20 or so years of her career to Indian food, there’s a major thing Gowardhan would like people to know about the cuisine. “People tend to forget it’s actually a subcontinent. Because it’s a subcontinent, you realise there is so much more, and every community has so much more to say about the food they cook. “Of course, it’s blurred boundaries as you go through every space, but I feel like every 20 or 30 kilometres you’re travelling, the food changes – because the crop changes, because the climate changes, because the soil changes. All of that makes a huge difference.” So, when people ask her to sum up Indian food, Gowardhan says: “It’s like saying, ‘What is your favourite European food?’ Impossible.” ‘Tandoori Home Cooking’ by Maunika Gowardhan (Hardie Grant, £25). Read More Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season Love wine but can’t afford it? Here’s how to drink luxury for less Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower Gordon Ramsay: ‘I’m going off the beaten track to become a better cook’

Insider, a Turkish artificial intelligence-backed marketing platform, raised as much as $105 million in funding from two existing

Dalian Wanda Group Co. is weighing the sale of as many as 20 shopping malls in wealthy areas