Uber is set to introduce self-driving taxis in London next year as England begins trials for driverless services. The ride-hailing firm, along with the UK government, announced the plan on Tuesday, marking a significant step towards autonomous mobility in one of the world’s busiest urban environments.
Author: desiadda.co.uk
Late spring in the UK brings more than just longer days and warmer evenings, it brings the unmistakable scent of aam season. For British South Asians, this time of year is not just about fruit; it’s about feeling. It’s about opening a crate of mangoes and being instantly transported to a courtyard in Lahore, a veranda in Mumbai, or a family gathering in Karachi.
There’s something about desserts that feels like home. The warmth of freshly made gulab jamun, the delicate crunch of perfectly layered baklava, and the rich aroma of saffron-infused sweets.
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It begins, as all great culinary traditions do, in the kitchen: the smell of sizzling spices, the slow simmer of daal, the rhythmic clanking of steel spoons against karahi, and the soft puff of roti rising on the tawa. South Asian food has always been more than just nourishment; it is the language of home, the taste of tradition, and the warmth of belonging.
Indian users can now access Instagram and YouTube profiles of Select Pakistani celebrities and entertainment channels again, after a quiet digital rollback.
It begins, as all great culinary traditions do, in the kitchen: the smell of sizzling spices, the slow simmer of daal, the rhythmic clanking of steel spoons against karahi, and the soft puff of roti rising on the tawa. South Asian food has always been more than just nourishment; it is the language of home, the taste of tradition, and the warmth of belonging.
It begins, as all great culinary traditions do, in the kitchen: the smell of sizzling spices, the slow simmer of daal, the rhythmic clanking of steel spoons against karahi, and the soft puff of roti rising on the tawa. South Asian food has always been more than just nourishment; it is the language of home, the taste of tradition, and the warmth of belonging.
It begins, as all great culinary traditions do, in the kitchen: the smell of sizzling spices, the slow simmer of daal, the rhythmic clanking of steel spoons against karahi, and the soft puff of roti rising on the tawa. South Asian food has always been more than just nourishment; it is the language of home, the taste of tradition, and the warmth of belonging.
