CAUGHT? NOT QUITE!
The European rabbit uses a unique survival tactic of lying still on the ground with closed eyes, staying completely silent. If the predator loses interest, the rabbit quickly escapes. Credit : PINTEREST
Page 2
Phong Nha is home to the world's largest cave, Hang Son Doong, amidst other incredible cave systems, offering an awe-inspiring adventure for casual explorers. Credit : PINTEREST
Page 3
This gripping sci-fi series follows the sudden return of 4,400 missing people, each mysteriously changed, exploring themes of identity, power, and alien abduction. Credit : COLLIDER
Page 4
Astragalus, a key herb in Traditional Chinese Medicine, is packed with protective compounds, which help support immune cell activity, regulate blood sugar, and offer anti-inflammatory benefits. Credit : PINTEREST
Page 5
Scarlet Macaw, a striking Amazonian bird, features red, yellow, and blue feathers and is often seen flying in pairs or small flocks through the jungle canopy. Credit : PEXELS
Page 6
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Hindustan Times
4 hours ago
- Hindustan Times
Spectator by Seema Goswami: Break free of your rut
When you travel as much as I have been doing of late, then it is almost inevitable that you will lose a few things along the way. Even though I know (and accept) that at some rational level, I was still devastated when I couldn't find my favourite eyeliner in my make-up pouch when I arrived back in Delhi. But even that devastation paled into inconsequence compared to my crushing disappointment when the brand in question did not have the Noir Intense shade I have been using for years. Worse, they did not have any black eyeliner at all; but I could choose between several shades of brown, they offered helpfully. Once I had recovered my equilibrium, I chose two shades of brown, hoping that they would tide me over until my usual shade was back in stock. The next day, with great trepidation, I tried the darker shade on my upper lid and the lighter one on my lower lid and stood back to see the effect. And much to my surprise, the shades looked amazing – even better, dare I say it, than the black that I had been relying on for years. There was a certain soft smokiness to the look that the black had never been able to achieve, no matter how hard I blended it. So, as it turned out, it had been a stroke of luck to lose my eye pencil – because its loss had led to the gain of an entire new look. I guess that's the problem with growing older and set in your ways. You decide at some point that this is what you like and you stick to that without experimenting with new things. And, as I had discovered, when you get into a rut like this, you lose out on novelty of new things. But when I sat back and thought about it, I realised that when it comes to getting into a rut, make-up was the least of my problems. My penchant for familiarity was leading me to stay safe with choices I was comfortable with rather than venturing out to make new discoveries. When it comes to restaurants, for instance, I have my perennial favourites in every city which I head back to like a devoted pilgrim. What's worse is that in each of these restaurants I have my favourite dishes which I order every single time. The same thing goes for travel. I head back to London in the summer and Bangkok in the winter like the proverbial homing pigeon. When I am planning a European holiday, I can't seem to think beyond Italy. When choosing hotels, I always plumb for the safe option of a chain that I am familiar with rather than a standalone boutique property, which might conceivably be more fun. When it comes to clothes, I am in a bit of a rut there as well. I spend my summers in Anokhi kurtas or Marks & Spencer linen dresses. I have been wearing the same brand of pajamas to bed for over a decade now. And my brand of shoes hasn't changed either. But if the eyeliner revelation has taught me anything it is that it is time to go forth and explore new options – for a newer and better me. From HT Brunch, June 14, 2025 Follow us on
India Today
21 hours ago
- India Today
Making the case for Lucknow's UNESCO nod
Muskuraiye, aap Lucknow mein hain!The City of Nawabs, Lucknow, is the largest city in Uttar Pradesh and has now secured a place as India's official nominee for the UNESCO Creative City for Gastronomy. From the unique craftsmanship of chikankari and the concept of tehzeeb (social etiquette), to the historical legacy of monuments and the aroma of kebabs freshly off the stove, Lucknow is royalty served on a city brims with heartwarming hospitality, history, traditions, and is a treasure trove of mouthwatering delicacies. This nomination has officially put Lucknow's culinary heritage on the world map. Bara Imambara (Photo: author) According to the official website, the UNESCO Creative Cities Network was established in 2004 and currently comprises 350 cities. It recognises these creative cities based on seven creative fields - crafts and folk art, design, film, gastronomy, literature, music and media Awadhi legacySpeaking of the foodscape in Lucknow, calling it a haven for food is probably an understatement. It's the aroma of Awadhi cuisine that lures people into this central idea of Awadhi gastronomy is the use of rich spices and a slow cooking method. These traditions take you back to the Nawabi era, where food was not just a meal, but an experience. Awadhi biryani is slow cooked to perfection (Photo: Pexels) Awadhi cuisine has traces of Mughal influence now intertwined with Persian and Indian culinary practices. The dum style of cooking, where they slow cook to perfection, is a proud gift from Awadhi cookery ft. LucknowFrom breakfast to dinner, vegetarian to non-vegetarian, Lucknow's got something for every craving. From Sharma ji ki chai to Dastarkhwan to Tunday Kebabi, Lucknow is indeed a creative gastronomy space. Here are some of the iconic dishes that are a hard pass. You will know why. Bun maska and tea at Sharma Ji Ki Chai (Photo: author) Kebabs – Awadhi kebabs are celebrated for their bold flavours and melt-in-the-mouth textures. They are an essential part of the region's culinary heritage. From kakori and galouti to shami, boti, patili-ke-kebabs, and seekh kebabs, the variety is impressive. And then there are the lesser-known gems, best discovered while strolling through the bustling streets. View this post on Instagram A post shared by The City Diary | Lucknow (@thecitydiarylucknow)Korma – It is a rich, creamy curry that traces its origins to Mughal cuisine. Packed with robust spices, it is usually made with chicken or vegetables. While it's considered comfort food, it carries a royal – Whether made with mutton or chicken, nihari is a slow-cooked meat stew that stays true to Awadhi traditions. It's perfect for those 'I want to eat something rich' cravings. Just onions, garlic, and a handful of spices are enough to work the magic. Mutton Nihari is a famous, flavoursome dish from Lucknow (Photo: Pexels) advertisementAwadhi Biryani – Aromatic, subtle yet full of character. The biryani is infused with flavours and is slow-cooked to Chaat – The iconic basket chaat is a burst of flavours. It features a crispy aloo tikki basket filled with chickpeas, papdi, spices, curd, and chutneys. The Royal Cafe is believed to be the creator of this masterpiece. View this post on Instagram A post shared by Bhawan (@ a day of ganjing, getting lost in the maze of Bara Imambara, and soaking in the charm of Lucknow, indulging in Lucknawi food is pure bliss. Every bite tells a story. And of course, let's not forget the tehzeeb at the table! And does that mean Lucknow stands a chance to win the title? Hell yes!Tune InMust Watch
Mint
a day ago
- Mint
Travel: A walk around Karlovy Vary, a Czech spa town
"You must have a sip," the guide insists, in a gentle but persuasive tone. The sip in question is from a thin shooting geyser around which is built a wide, shallow basin, enveloped in warm steam. In the bright afternoon sun, falling droplets and steam from the geyser catch the light rays and convert them into rainbows that vanish as quickly as they appear. Any lingering doubt about the nature of the spring is swiftly dispelled by the distinct sulphurous smell that hangs in the air. A changing tableau of people approach the spring, fill tiny, fist-sized juglets from the geyser, chug it and move on. How bad can it be, I think to myself and follow suit—and promptly gag. The water is metallic, acrid and vile. Yet, in the Czech town of Karlovy Vary, about two hours west of Prague, more than a dozen hot springs (as well as 300 smaller ones), are revered as the springs of health, wellness and longevity. Known locally as Karlsbad/Carlsbad, Karlovy Vary (literally Charles' spring) was a European spa town for centuries before Czechia got swept behind the Iron Curtain. It is named after Charles IV, the 14th century Roman Emperor and king of Bohemia. During and after Charles' rule, the thermal springs gained a massive reputation for having incredible medicinal properties, ranging from relieving muscular and gastrointestinal problems to curing gout and obesity. So much so that the fashionable to fawning and everyone in between flocked to the town—Russian Tsar Peter the Great, Kemal Ataturk, Goethe, Marx, Beethoven, Wagner... What the fashionable set also did was inspire wedding-cake like architecture: a blend of ornate neo-Baroque, neo-Renaissance and art nouveau with pastel facades and frothy embellishments that invoke luxury and grandeur. As if all this fame was not enough, the town has also hosted an annual film festival since 1946, considered eastern Europe's biggest. The town suffered a period of ignominy during the Cold War but as the Iron Curtain crumbled, its popularity soared again. To the extent that Unesco named it one among 11 great spa towns of Europe in 2021. Also read: Head to Lisse for tulips without the crowds Spread over both banks of the river Tepla, Karlovy Vary is situated in the pristine Sokolov basin surrounded Slavkov forest full of bogs, lush green meadows and pine woods. Just outside the historic centre of town, an ornate 19th century building is the first indication of the town's celebrity status. Called Kaiserbad locally, it is better known as the famous Casino Royale in the eponymous James Bond movie. A cobble-stoned pathway from here along the river leads to the town centre. Inserted between the cobble-stones are metallic plaques with globally-recognised names: Marx, Kafka, Beethoven, Wagner, but also movie celebrities such as Robert De Niro, Michael Douglas, Gregory Peck, Antonio Banderas, Scarlett Johansson and many more, as a tribute to its famous visitors. The cobbled path follows a bend in the river and opens into Stara Louka, the main street, which is also dubbed the Hot Spring Street for obvious reasons. Located along this path are nearly a dozen thermal springs ranging between 30 and 73 degree Celsius, housed in elegant colonnades. These are interspersed with stacked 18th and 19th century buildings in beautiful pastel shades housing swanky boutiques, swish showrooms, restaurants, bars, cafes and souvenir stores. It is from one of these that my guide Natalie buys me a pretty white and blue ceramic juglet, called a spa cup, for tasting the spring water. During peak season, the street swirls with tourists but on a pleasant weekday afternoon at the end of April, it isn't crowded at all. The river bends once more and in the crook is the first of the colonnades, Vridelni Kolonada (Hot Spring Colonnade), my first encounter with the spring water. Made of glass and concrete, the colonnade is relatively new and is dedicated to Soviet cosmonaut Yuri Gagarin. And for good reason: it houses the most spectacular of Karlovy Vary's geysers, the Pramen Vřídlo, which shoots up 10m. At over 73 degrees Celsius, it is also one of the hottest of the springs. Inside the structure, the vapours are denser and tickle the nose and I hastily exit the building. Further ahead are two of the town's most beautiful and iconic buildings built around the springs. Mlynska Kolonada (Mill Colonnade) is a neo-Renaissance building from the late 19th century; it is a longish structure stretching for more 120m and held up by over a hundred Corinthian columns. The ornate architecture encases five springs that spurt water at temperatures ranging from 53 degrees Celsius to 65 degrees Celsius. 'They are not as bad as the first one," Natalie says. Having done it once, I decide I may as well try the others. Each one is a different: pungent, salty, tingling, bitter. 'That's because of the different minerals the water encounters when rising to the top. Each is also known to have its own medicinal properties," she says. Round the corner is the Trzni Kolonada (Market Colonnade), also from the 19th century. But where the previous one is ornate and solid, Trzni feels pretty and delicate with an intricate white lattice-work facade. Inside are three springs gushing out of hydrant-style contraptions. I taste some more of the warm waters, by now having becoming inured to the strong flavours. Once or twice I am surprised by a mildly fizzy taste. 'That's because of carbon dioxide content," Natalie says. As the evening shadows lengthen, it calls for looking at the town from a different perspective: a hot air balloon ride over the spa town. From up above, Karlovy Vary feels like something out of a fairytale—lush green forests, meadows and hillocks framing houses and buildings topped by red gabled roofs with the Tepla winding through it. Back in Stara Louka, dusk has fallen and golden light spills from every establishment, their reflections shimmering on the Tepla's surface, turning the street into an enchanting place. It is the perfect setting to taste Karlovy Vary's other famous liquid, Becherovka. The first sip, out of a shot glass, is almost an assault on the senses, leaving me sputtering and teary-eyed, as the liquid burns a path as it goes down. It is sharp, with menthol being the overwhelming flavour but is laced with notes of ginger and cinnamon. Drunk as an aperitif or digestif, Becherovka was created over 200 years ago by pharmacist Josef Vitus Becher as an antidote for gastric problems, combining 20 or more ingredients. It is unclear why and when it made the transition from the medicine cabinet to the bar. Its ABV strength at upwards of 40% could be the overpowering reason. I sip some more and discover subtler flavours such as citrus, spices and herbs. With each sip, it tastes better and better. As I begin to enjoy it, I am amused that becherovka, much like the town's hot springs, has begun to grow on me. Also read: From Botswana to New Zealand, travel to the southern hemisphere this summer
