Red-iculously cute red panda cub born
Bristol Zoo Project says it's thought there are only around 2,500 red pandas in the wild but the WWF says the exact numbers are unknown but it's less than 10,000.Red pandas are usually found in the forests of Nepal, India, Bhutan, Myanmar and China.But their habitat is in decline and they're killed for food, medicine and their fur. They're also more active at night than they are in the day - so if you do go and visit them at a zoo this summer, don't be surprised if they're snoozing in the day!
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Telegraph
3 hours ago
- Telegraph
‘I was tricked into eating dog': Travel writers reveal their worst-ever holiday meals
Culinary experiences are often the highlight of a holiday. We're thinking of Seville's atmospheric tapas bars, sun-soaked (and cat-filled) Greek island tavernas and aperitivo hour in Milan. But they can also serve up the lowest of lowlights; gut-churning moments that linger in the memory for a lifetime. Here, seven of our well-travelled writers reveal the worst meal they've ever eaten abroad. 'I was tricked into eating dog' Living in a small Chinese city in my early 20s, I ate all manner of excellent foods: steaming hand-pulled noodles; five-spice smothered meat skewers; thick hotpots; piles of morning glory spiked through with chillies and black sauce. I would eat anything put in front of me – with just one exception: dog meat. A traditional winter delicacy, in the colder months you'd often see – on a long table, alongside other huge plates of raw fare from which customers could pick – a dish of meat with, frequently, the front paws laid across its edge as proof. I am a dog lover – at the time, I even had a dog whose breed hailed from Tibet. There was no way I was going to feast on one of his – or any dog's – relatives. My Chinese friends found this comical: you eat every other animal, they'd say (and I had); why not this one? So one evening, as we gathered around a big communal table, they conspired. Beer and baijiu flowed, the huge glass lazy Susan spun, and finally, without realising, I ended up picking at an unfamiliar meat. A howl of laughter erupted – 'it's dog! You ate dog!'. Wary not to cause offence, I shook my head and laughed along – but the chewy, beef-ish meat in my mouth tasted like ashes, and I've never really forgiven myself. Gemma Knight-Gilani 'It had the aroma of an overflowing urinal' I like to think I've eaten pretty much everything that walks, crawls, slithers or even just hangs there harmlessly in the ocean bothering nobody. (The latter was whale blubber, in Greenland – so glutinously, gelatinously fatty that I may have expended more calories trying to gnaw it than I gained digesting it; the former was 'Foraged Cornish Ants' in, of all places, posh Surrey country-house hotel Beaverbrook.) Only one dish has ever defeated me, in fact: hákarl, the Icelandic 'delicacy' (because 'vomitacy' is not a word) made from poisonous shark buried in sand until it starts to putrefy. Its high urea content gives it an aroma almost exactly like that of an overflowing urinal, and it tastes every bit as good as it smells. Worse still is the texture: smooth but chewy, so that as you gag – and you will gag – you're not sure if it's in your mouth on the way down or the way back up. 'It's ok', said the waiter, collecting my barely-touched plate, 'not even Icelanders actually eat it.' Ed Grenby 'The giant carcass was covered in a thick layer of grey jelly – which quivered as the elderly restaurant owner shuffled it over' As soon as I saw the chicken, I knew I'd made a terrible mistake. It lay sprawled on a platter, legs and wings akimbo, its giant carcass covered in a thick layer of grey jelly – which quivered as the elderly restaurant owner shuffled it over. There was no doubt it was for us: my then-boyfriend and I were the only two diners, watched over by a stern official from the Taiwan tourist board, our 'minder' for the entire stay. We were bog-eyed from the 14-hour flight, and when I'd spotted braised chicken on the menu it had sounded so comforting amid this bizarre scenario – nothing like the fridge-cold, ashen hunk of flesh and fat before me. The owner and official lingered at the tableside, and I forced a weak smile. But by the time I'd forced down two mouthfuls, I was in the danger zone. There was no way I could manage another, let alone finish the beast. 'I just can't…', I murmured to my boyfriend. Spotting my pallor, he wordlessly slid the platter to his side of the table and started to work, giving our companions a thumbs-up for good measure. I knew at that moment that he would be the man I'd marry – and he was. You can keep your diamonds, your roses: the man ate the chicken for me. It was so horrendous, that not even the chicken anus skewer I mistakenly tried a few days later eclipsed it – but that's another story... Hazel Plush 'I came home a stone lighter' Everyone we knew who'd gone to Cuba had a culinary horror story to tell, so we played it safe at a reassuringly expensive rooftop restaurant on our first night in Havana. We were young lovers and the setting was suitably romantic. Candles flickered in the Caribbean breeze as the old town twinkled below us and salsa drifted from a nearby club. A perfect evening, and then the food arrived. On first inspection, my chicken looked – if anything – carcinogenic, its charred skin evoking memories of 1980s barbecues. Inside, though, it was all blood and raw flesh, a red sea of salmonella, prompting the inevitable 'a good vet…' joke. Only getting decent food in Cuba is no laughing matter. Having initially claimed that the chicken was cooked, the waiter agreed to source a replacement, which turned out to be the same raw piece of mutilated meat, just flipped over. We left hungry, with no apology, paying only for booze. I'd dodged a bullet, but it was an omen. Days later I was floored by food poisoning so violent it made me nostalgic for Delhi belly. I came home a stone lighter with a culinary horror story of my own. Gavin Haines 'We chomped for what seemed like hours attempting to get through the gristle without retching' Okinawa remains one of my favourite places in the world. This is the island that opened my eyes to emoji-shaped fireworks, lilting sanshin music and Japan 's incredible underwater world. Being adventurous about food meant I indulged in the local crispy pigs ears and purple potato ice cream too – and both were delicious. But everyone has a line. And mine was firmly crossed when I found myself facing a plate of giant sea snails, each bigger than my fist and served in its shell, without a whiff of garlic or butter to mask its gelatinous ooze. These molluscs (also known as Turban Shells) were the star turn in a meal put on by the tourist board for visiting journalists, all of whom were far too polite to decline the dish. So on we chomped, for what seemed like several hours, attempting to get through the gristle without retching over each other. Thank goodness for the Asahi, which not only helped wash them down but also rendered me drunker with every mouthful. Amanda Hyde 'In less time than it takes to tell, there was more of me outside than in' I've had more run-ins with street food stands than you'll care to read about. Worst of all followed the eating of a chicken tamale in a small town outside Orizaba in Mexico. I was seeking traces of my Lancastrian grandfather, who'd had a textile business there decades before. And I was snacking because I'd lost much of my money. An exuberant pickpocket had squeezed in next to me on the bus, chatted gaily and got off with my cash. Initially tasty, the tamale counterattacked a couple of hours later, as I wandered the town. I hadn't booked a hotel, so had no room to return to. There was, though, a park nearby with, thank the Lord, tall, shielding tropical vegetation. In less time than it takes to tell, there was more of me outside than in. I collapsed on a park bench. A young shoe shine boy approached. Could he shine my shoes? No, I said, and if he didn't move briskly, he'd have more than shoes to clean. 'You're unwell,' he said. I nodded, and dashed once more for the bushes. 'Follow me,' he said. I staggered off behind him. Some minutes later we arrived at a white-washed, one-storey house. The young man went in and returned with his mother, Maria. She took me into a tiny bedroom at the back where I stayed for three days and nights, attended by Maria with bottled water and towels. As soon as I could move, I left. Maria, naturally, would take no money. She gave me to understand that looking after people was what women like her did. I left what cash I had left at the local grocery store, that Maria's next shop might be subsidised. And I wonder: if a random, exploding Mexican turned up at my house, would I be so unquestioningly generous? I hope so, I really do. Anthony Peregrine 'We dined in silence on rubbery gizzards' Over the years, I've had disgusting dinners across the world – from fried mopane worms in Namibia to confit of cow's udder at a gourmet restaurant in Bogota. Top of the gut-wrenching charts, however, was a Madagascan Christmas meal at a hostel in the highlands. Boiled more brutally than a Tudor-era traitor, my chicken had long passed on to several next lives. Rubbery gizzards were washed down with 'burned rice tea' – a fancy name for spent water used to soak old iron pots. Dining in silence, we listened to rusty church bells peel as beetles sizzled to death in blinding strip lights overhead. But food is only 50 per cent of a memorable dining experience. That night, my partner and I stayed in separate single-sex dorms wondering who might be first to barricade the loo. While I slept soundly, he was kept up by an elderly traveller farting and ranting about spies from MI5. The following morning, the old man shrugged off his unsociable behaviour, retorting: 'It must have been something I ate.'
Telegraph
10 hours ago
- Telegraph
Bollywood-inspired ‘Christmas Carol' to feature anti-refugee Scrooge
A Bollywood-inspired adaptation of A Christmas Carol will feature a version of Ebenezer Scrooge who 'despises refugees', the director has revealed. The 'modern-day' musical, based on the Charles Dickens 1843 novella, will feature the titular character as a 'British-Indian' man named Sood. In her director's statement, Gurinder Chadha said: 'Our Scrooge, called Sood, is a rich British Indian who despises poor people and refugees in particular.' 'Sood has decided that immense wealth brings him status and standing, so to hell with the poor, unemployed and disenfranchised who didn't work as hard as him to get where he is.' Ms Chadha, who is well-known for Bend It Like Beckham and Bride & Prejudice, suggested the inspiration for her film came from well-known faces in British politics, saying: 'Sounds familiar to some of our current British Indian politicians?' The film, titled Christmas Karma and slated for release in November 2025, is described in a press release as a celebration of 'all of modern Britain's communities and cultures'. The London-set musical 'is very true to the original text and sentiment', according to Ms Chadha, and will teach audiences 'the urgent lesson of how prejudice, poverty and division in all its forms shapes Sood and our society today'. The British-Indian director added: 'A hundred and eighty-two years later, Dickens' novella still resonates globally in today's sometimes harsh world.' The novella is a tale of redemption which follows Scrooge as he meets a supernatural reckoning. Ms Chadha writes that it is the author's 'plea for a kinder, more tolerant Britain'. Playing the protagonist in the upcoming film is Kunal Nayyar, known for his role as Raj Koothrappali on the US sitcom The Big Bang Theory. He is joined by Boy George as the Ghost of Christmas Future, Eva Longoria as the Ghost of Christmas Past, Hugh Bonneville as the Ghost of Jacob Marley and Billy Porter as the Ghost of Christmas Present. EastEnders star Danny Dyer will also feature in the musical as a London cabbie. Ms Chadha described the film as her 'ode to Dickens' and Italian-American director Frank Capra – who made It's a Wonderful Life – but 'with a contemporary twist'. She said she was also inspired by one of her family members who was a Ugandan refugee. 'He came to Britain around Christmas time having lost his home in Uganda as a child and arriving to a hostile welcome as a refugee,' she said. 'For years he didn't feel Christmas was for him and the hardships he faced as a child left him despising it.' The film's soundtrack has been influenced by gospel, reimagined Christmas songs, Christmas carols, Bhangra, traditional music of Punjab, as well as rap and classic pop. Ms Chadha said that she hopes the audience will 'be invested to beg [Sood] to move on, transform, and be part of a society that doesn't allow Scrooges, twisted and shaped by prejudice to grow'. She added: 'It is an affectionate, hopeful, musical celebration of the Britain of today and the future for our kids.' It marks the latest in a series of controversial takes on the author's novels. In 2023, Peaky Blinders creator Steven Knight adapted Dickens' 1861 novel Great Expectations into a six-part series for the BBC that featured mental health issues, prison breaks, toxic relationships, recreational drug use and self-harm. The limited historical drama series, which rates at a low 5.4 on IMDb, also featured an expletive-laden script and an ethnically diverse cast. Mr Knight also created a bold retelling of A Christmas Carol in 2019, which shocked period purists with its radical and horror-filled narrative. The BBC helmed another controversial adaptation of Dickens's work when it filmed Bleak House in the style of a television soap opera in 2005. Andrew Davies, who wrote the adaptations' 16 episodes, said at the time that he hoped to attract a younger audience to the classic tale by highlighting the novel's sexual themes and stripping away its Victorian 'sentimentality'.
Telegraph
18 hours ago
- Telegraph
The 10 best bars in Goa
Goa's many bars are scattered along the coast with impressive views of the Arabian Sea, which make sunsets out-and-out magical. But even the ones hidden in villages, like Morjim and Sangolda, are ideal for embracing susegad – the Goan style of relaxation. There's something magical about the region's nightlife – both the swanky bars and the shacks serving feni are where you'll hear the best stories from the locals. Here's where to find them. All our recommendations below have been hand-selected and tested by our resident destination expert to help you discover the best bars in Goa. Find out more below, or for more Goa inspiration, see our guides to the region's best hotels, restaurants, beaches and things to do. Find a bar by type: Best for live music Miguel's On the edge of Goa's historic Latin Quarters of Fontainhas lies Miguel's, a bar that takes you away from the verdant pastures and beaches and back to the Twenties. The cocktail list draws from the established classics that were the choice of tipple by the likes of Ernest Hemingway and Humphrey Bogart – but with a local twist. Their changing petisco menu (Portugal's version of small plates meant for sharing) is also popular with the locals who swear by the chorizo pao. The Rice Mill This former rice mill in Morjim has been repurposed into a café by day and turns into a chic jazz bar at night. Architect Raya Shankhwalker kept its exposed brick walls and incorporated earthy hues of mustard with bright shades of blue. Though the food menu is limited, the drinks menu is extensive. Don't miss the ros omelette, which pairs very well with their signature Goan cocktails, like the feni-infused old fashioned or the dill martini. Back to index Best for local flair Boilermaker One of the top-notch bars in Goa's up-and-coming Siolim neighbourhood, Boilermaker's décor is a blend of Goa's former shacks with neo-Brutalism. Apart from the excellent local beer, the drinks menu is thoughtfully designed, too. First, there are 'smashables', a list of easy drinking tipples; then 'sessionables', which offer cocktails with heavier ABVs, meant to be sipped at your own pace; and finally, a section dedicated to half-serves, so that you can try more from the menu in one sitting. Contact: 0091 922 604 9851; Price: ££ Getting in: Reservations essential Cajy Bar The tavernas in Goa serve as prime spots to mingle, chat and entertain, similar to the pubs in the UK. Cajy's has been one of Goa's oldest, dating back to the Seventies and has transformed itself today to cater to a wider demographic. Expect to see many locals enjoying local liquor, like feni, urrak (in the first month of summer) and beers. As it is still a family-run space, the food is humble too, serving nostalgic snacks like chicken cutlets and beef croquettes. Contact: 0091 937 043 7069; Price: £ Getting in: Walk-ins welcome Tesouro Right by Colva beach's vast shoreline is Tesouro, an award-winning neighbourhood taverna where the seasonal cocktails stand out more than the local beer and feni. This chic bar is ideal for kicking back with a drink after a swim or a stroll on Colva or Benaulim beaches, which are a mile away. There's also occasional live jazz here, but if you prefer a catch-up with minimal background music, then there's a quieter mezzanine level too. For The Record Vinyl Bar Often called just FTR by Goans, For the Record Vinyl Bar draws inspiration from Japan's listening bar culture. Here you'll find an impressive vinyl collection to browse through, curated playlists, a top-notch sound system and minimal decor. The founder, Buland Shukla, is a musician, audio engineer and an architect who wanted to create an intimate space in Panjim for people to enjoy music, excellent feni-based cocktails and superb local food. Back to index Best for upscale cocktails After Dinner After Dinner is the swanky, speakeasy cousin of well-renowned seaside bar Pisco by the Beach in Anjuna. As it's open only after dinner, it is the perfect spot for some revelry or a nightcap overlooking the sea. The dimly-lit, intimate 35-seater space offers a broad cocktail menu thanks to mixologist Harsh Pandya, who makes concoctions based on different rooms of a house. Order the favourites: Pandan Negroni or the Clarified Coffee Sour. Hideaway Often celebrated as one of the country's best jazz bars, Hideaway is where you'll see a bold and eclectic cocktail list, all colourfully illustrated and some with a hint of profanity. While you enjoy local bands playing jazz, try libations like the bright and light Babylon – combining vodka, passion fruit, coconut water and lemongrass oil – or the Jaywalker – a fun take on a mango lassi made with apricot brandy and combined with alphonso mango, amaretto and yoghurt. Back to index Best for sunset views Slow Tide The cocktails at Slow Tide are an ode to the hippy-packed days of Anjuna of the Sixties, where each drink provides a vivid description of the characters and legends that thronged to the village. Overlooking the beach, you'll come across tipples named Acid Eric, Amsterdam Dave, Rasta John and Don Xavier. There are regular bar and restaurant takeovers by chefs and mixologists from across the state and country, and the coastal food menu is perfect for a boozy, long lunch. Bar Outrigger It may be somewhat of a stretch to find Bar Outrigger, where you're instructed to go on a private road near Dona Paula Bay, but you're rewarded with an exquisite rum bar with stunning views of the sea. This spot was a former dry dock for fishing boats and now offers an extensive and playful menu with rum cocktails and potent rum blends. Try the refreshing tiki Negroni (banana rum, coconut Campari and ananas vermouth). Back to index How we choose Every bar, venue or experience in this curated list has been tried and tested by our destination expert, who has visited to provide you with their insider perspective. We cover a range of budgets and styles, from casual pubs to exquisite cocktail bars – to best suit every type of traveller – and consider the service, drinks, atmosphere and price in our recommendations. We update this list regularly to keep up with the latest openings and provide up-to-date recommendations. About our expert Rashmi Narayan Having spent my childhood summers in India's famous seaside state – my father's birthplace – I am often escaping the chaos of London for some much-needed susegad, the Goan attitude towards leading a relaxed life.
