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A Century Of Precision: Meet The All-New Breitling Navitimer B19 By Anushka Uniyal A Century Of Precision: Meet The All-New Breitling Navitimer B19 14 March 2025 FASHION Advertisement Advertisement Advertisement Some watches are just, well–watches. And then there’s the Breitling Navitimer , a legend in aviation timekeeping that’s been turning heads for over 70 years. It’s the kind of watch that isn’t just about telling time, it’s about heritage, precision and a design that never goes out of style. Now, Breitling is stepping things up with the Navitimer B19 Perpetual Calendar Chronograph—a watch so advanced, you could almost say it keeps time forever. With its ice-blue dial, platinum bezel, and Breitling’s first-ever perpetual calendar chronograph movement, this isn’t just another release—it’s a statement piece, built to stand the test of time. So, What’s New? If you know the Navitimer, you know its signature look: the circular slide rule, the chronograph function, the sleek design that pilots and collectors alike have obsessed over since 1952. But this new edition? It’s something else. For the first time, the Navitimer gets a perpetual calendar chronograph movement—the Caliber B19. What does that mean for you? Well, this watch knows exactly how many days are in each month (even in leap years) and won’t need any major manual adjustments for 100 years. Yes, you read that right. One hundred years. A Cool Classic In Blue Let’s talk about looks. The Navitimer B19 comes dressed in a stunning ice-blue dial that plays with the light in all the right ways! It’s framed by a sleek platinum bezel, tucked into a 43mm stainless steel case that feels just right on the wrist. Flip it over and you get a see-through case back because let’s be honest, who wouldn’t want to admire the magic happening inside? It also comes with two strap options: A black alligator leather strap (for that classic, sophisticated feel). A seven-row stainless steel bracelet (for a sleek, modern look). Whether you’re dressing up in a sharp suit or just keeping it casual on the weekend, this watch is going to look straight-up amazing on your wrist! Built To Last (Literally) Let’s get geeky for a second. Breitling’s Caliber B19 movement is COSC-certified, meaning it has passed some of the toughest accuracy tests in the industry. It also has a 96-hour power reserve, so even if you take it off for a few days, it’ll still be ticking when you put it back on. And here’s the real kicker: the movement undergoes an intense 16-year aging simulation before hitting the market. We’re talking 100,000 crown winds, 3.4 million weight turns, and 60,000 shocks at 500G. This thing is built like a tank—but an incredibly stylish one. Breitling’s Take On It Breitling’s CEO, Georges Kern , puts it best, “It takes a lot for us to use the word ‘icon,’ but the Navitimer has earned it. Combined with the perpetual calendar chronograph movement, the B19 is a tour de force, never missing a beat for a full century. It’s a watch that will keep time for generations.” And honestly? He’s spot on. Final Thoughts This isn’t just a watch—it’s a statement. A conversation starter. A piece of history on your wrist! Whether you’re a longtime Breitling fan or just love fine craftsmanship, the Navitimer B19 Perpetual Calendar Chronograph is something special. If you’ve ever wanted a timepiece built to last for generations, one that keeps ticking for a century, this might be the one. Check it out on Breitling’s official website and see for yourself. SEARCH Why does Fashion Need Fashion Shows FASHION From Dreams To Crowns: Anuradha Garg’s Inspiring Mrs. India Story FASHION Colour Psychology in Fashion: Explained FASHION Legendary Female Icons Who Made Fashion Statements In The 20th Century FASHION The House of Chanel: History FASHION POPULAR POSTS Advertisement Advertisement Advertisement By Sakshi Shah Francesca Bellettini Ushers In Gucci’s New Dawn 19 September 2025 FASHION By Shriniwas Kodape Dibba Studio: Weaving The Future Of Fashion At Thailand Fashion Week AW25-26 2 September 2025 FASHION By Shriniwas Kodape Aksstagga: Threads That Whisper Love, Memory, And Eternity 21 August 2025 FASHION By Sakshi Shah The Pursuit Of Comfort: Body By Victoria’s Secret Redefines The Everyday Bra 18 August 2025 FASHION RELATED POSTS Advertisement

Sky Bar By Lebua, State Tower: Where The City Pauses And The Sky Pours Back By Shriniwas Kodape Sky Bar By Lebua, State Tower: Where The City Pauses And The Sky Pours Back 28 July 2025 LIFESTYLE Advertisement The elevator ride felt like a confession. Not the kind you make with words—but the kind your body makes when it realizes it’s rising too fast for your nerves to catch up. Sixty-four floors up in Bangkok, gravity takes a step back and lets you walk into something impossible. And then, the door opens. You don’t walk into Sky Bar By Lebua , State Tower—you emerge into it. There’s no transition. No warm-up. Just you, the skyline, and a bar glowing orange like it was ripped out of a Ridley Scott film and dropped onto the edge of the earth. It should be chaotic. But it’s not. It’s curated. Controlled. Calm, in a way only places that know they’re the center of the universe can afford to be. To your right, the golden dome glints under the moonlight like something holy.To your left, Bangkok spills out beneath you—rivers, towers, heat, and movement. But up here? It’s quiet. A whisper wrapped in neon. And dead center: the bar. Sky Bar by Lebua, State Tower isn’t just one of the highest rooftop bars in the world—it’s a character in its own story. A bar with credits in a Hollywood blockbuster (The Hangover Part II), a signature cocktail born from that film’s chaos, and a reputation that hangs heavy with altitude and attitude. You ask for the Hangovertini —because how could you not? Gin. Green tea vermouth. A swirl of rosemary honey and crisp apple. It tastes like someone distilled the memory of your wildest night and then dared you to drink it before making the same mistakes all over again. The LED-lit counter pulses around you—colors shift every ninety seconds: violet, orange, emerald. It makes your drink look like it’s in costume. It makes everyone around you look cooler than they probably are. It makes your heartbeat line up with the light. The crowd is a cocktail of its own—stylish couples with cameras, solo travelers nursing silence, influencers chasing golden hour, and then someone like you: in it, but not quite of it. You take a sip. The breeze catches your collar. The bar staff doesn’t pitch you anything—they offer. A tequila cocktail kissed with burnt orange and smoked vanilla. Then something mezcal-forward with roasted pineapple and a chili foam that lingers like a memory you don’t want to admit you miss. These aren’t just drinks. They’re declarations. Each one crafted with the precision of a watchmaker. Each one balanced for altitude, not ego. Thai herbs and citrus oils. Global spirits with Bangkok’s pulse running through them. There’s no menu for this part of the night—just trust and glassware. The bartenders don’t serve—they compose. And they don’t ask if you like it. They already know you do. There’s no food here. No distractions. Just drink and view. You lean against the edge. The rail is glass. The city below looks like it’s dancing. Someone’s laughing too loud. Someone else just proposed. And somewhere, far beneath it all, tuk-tuks still scream and street food still sizzles. But none of that touches you here. Because this isn’t the Bangkok of chaos. This is the Bangkok that floats. That glows. That lets you breathe. You look down. You look up. You order another. And then you remember: this is where they shot the scene. The wolfpack. The aftermath. The myth of the lost night. But here’s the truth the movie didn’t tell you— Sky Bar by Lebua, State Tower doesn’t give you a hangover. It gives you clarity. It doesn’t get you drunk. It gets you honest. Because somewhere between your second drink and your third silence, you start to realize—this place wasn’t built for hype. It was built for you. The version of you that wanted to taste what it feels like to be suspended in the sky. The one that needed to stand still while the world kept spinning below. The one that didn’t come looking for a drink—but found one that said, “I know who you are.” And that’s the thing about Sky Bar. You don’t just leave with a buzz. You leave remembering how to feel small, tall, and alive—at the same damn time. 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by Aishwarya Tasting the sunny side of Christmas: Christmas Cocktails 2 November 2022 FOOD Advertisement Advertisement Advertisement It's that time of the year again! With Christmas just over our heads, you might think of the cocktail options to serve your guest. No Christmas party is complete without the classic cocktails. So, here are some of the classic yet yummy cocktails, you can try this Christmas. We also have some non-alcoholic options for the non-drinkers! Eggnog: It is a creamy, sweet, and classic addition to your cocktails recipes, and can be consumed with or without alcohol. It originates from medieval Britain’s “posset”, a milky drink used to toast. The American colonies adopted this drink in the 1700s, using rum as the alcoholic base. Since milk and egg were available widely, it was an affordable drink option to go with. Well, why does it have this weird name? It is said to have derived from the word “noggin”, which was a wooden cup, and “grog”, a strong beer. Hot Buttered Rum: It is tracked back to Europe in the 1600s when sailors consumed hot and spicy drinks to fight off the cold weather. Then England captured Jamaica in 1655 when rum became a much-preferred option than brandy. The Hot Buttered Rum consists of alcohol, sugar or honey, boiling water, spices, and a thick layer of butter. Sounds weird, but you should give it a try for sure! Candy Cane Martini: This drink is a mix of all the best flavours and colours that are appropriate for the season. Candy Cane Martini is a mix of vanilla vodka, creme de cacao, and peppermint schnapps topped with a candy cane. It looks and tastes, just like the Christmas season. The origin of the Candy Cane Martini is still unknown, but the classic martini is said to have originated during the Gold Rush, when a bartender named Martinez ran out of champagne and hence mixed what he had, in short, our today’s cocktail was born that day. Tom & Jerry: A drink that is just as fun and weird as the cartoon. Tom & Jerry is a creamy drink similar to Eggnog but is served warm. It is believed to have been created by British sports journalist Pierce Egan and has become a winter staple today. It is just warm milk, but with steroids. Kidding, it is warm milk mixed with shots of brandy and rum. Even today many bars mix up batches of warm milk for the chilly winter night. Non-alcoholic Thanksgiving Punch: Even though the name suggests Thanksgiving, drinks are best served when you like having one. So, the Thanksgiving punch is great for Christmas too, as it has notes of cinnamon and orange that give the perfect cosiness for the winter. It consists of apple cider, sparkling blood orange juice, and sparkling grape juice with a dash of fresh orange and cranberry. A splash of rum, reposado tequila, or Anejo tequila is all you need, to transform this mocktail into a cocktail. Festivals are the season to celebrate, and the celebration gets even better with a tasty drink. Do try these cocktails this Christmas, and enjoy sipping on life forever. No Christmas party is complete without the classic cocktails. So, here are some of the classic yet yummy cocktails, you can try this Christmas. We also have some non-alcoholic options for the non-drinkers! #Christmas #Cocktails #Food #Drinks #ChristmasDrinks #Alcohol #Non -alcoholic SEARCH How to keep your skin healthy naturally FOOD Fantasy breakfast FOOD All About Homebrewing: The Art of Making Probiotic Fermented Beverages FOOD Virgin Territory: These non-alcoholic thirst quenchers are mixologist approved FOOD Tasting the sunny side of Christmas: Christmas Cocktails FOOD POPULAR POSTS Advertisement Advertisement Advertisement By Shriniwas Kodape Breeze By Lebua State Tower: Duck Skin, Oolong, And The Distance Between Who You Are And Who You Were 9 September 2025 FOOD By Shriniwas Kodape China Table Restaurant At Radisson Blu Plaza Bangkok: A Dim Sum Story At Dusk 7 September 2025 FOOD By Shriniwas Kodape The Blooming Gallery: A Fever Dream Of Matcha And Moss 15 August 2025 FOOD By Shriniwas Kodape Thiptara At The Peninsula Bangkok: Thai Soul By The River 28 July 2025 FOOD RELATED POSTS Advertisement

by Rupashree Ravi Cloud Kitchens are the new buzz 14 August 2022 FOOD Advertisement Advertisement Advertisement The future of cloud kitchens looks promising and brighter than ever. In the last two decades, we have seen people dining out more often for a change from home-cooked meals. But in recent times, there’s been a gradual shift to ordering food at home and an increase in take-out options. Moreover, the Covid-19 pandemic changed the complete economics of food and restaurant businesses. While dine-in trends will continue to exist, the industry is focusing a lot more on food deliveries. With just three ingredients – a great menu, a kitchen space, and smart packaging, you can create and run a successful cloud kitchen. Its simplicity and low-cost model have pushed hundreds of people over the last two years to jump onto the bandwagon. The domestic cloud kitchens market is expected to grow from $400 million in 2019 to $2 billion by 2024. Cloud kitchens are leading from the front to bring about this change. But what exactly are cloud kitchens? Unlike brick-and-mortar restaurants, cloud kitchens don’t have a dine-in facility. They take orders via apps, in-house or through delivery partners like Swiggy and Zomato and operate single or multiple food brands. A booming cloud kitchen in Delhi The perfect recipe to run a successful cloud kitchen is by selling an amazing food product. Cloud kitchens are popular because of the food they offer. Unlike a restaurant with a great dining experience where people go for the service and ambience, a cloud kitchen’s only value is its food. So, the food on the menu is the most important ingredient of a cloud kitchen, and not working on the product well enough and creating a good menu will most certainly not work. Cloud kitchen owners should work on their food to make it stand out. They should master the recipe and find a niche over their competitors. Cloud kitchen rely on their delivery and take-out format For cloud kitchens to be able to sustain, they need to keep their costs low. They must be careful not to spend too much money on packaging. The cost of packaging for cloud kitchens should not be more than 5 per cent of total expenses. Kitchen experts suggest that the cost of goods sold should ideally be around 25 per cent of total costs. Although food packaging is one of the most important parts of a cloud kitchen, one has to ensure that the packaging ensures safe travel of the food from the kitchen to the consumer, while also offering hygiene and taste. Packaging is also a great way to market your cloud kitchen The biggest mistake that cloud kitchens do is operating 6-7 brands from one location. When there are 10 different cuisines in one kitchen, the manpower has to be trained specifically. The equipment used for one cuisine might not work for the other. That’s why a lot of cloud kitchens have a problem making money. Being particular about locations can be a bad decision as Profitable cloud kitchens can flourish even in tier 2 cities more than in fancy urban hubs. So, what’s fuelling this growth in cloud kitchens? In India, a person on an average orders 6-7 meals per month at home, which is far lower than the global average of 16 orders a month. Hence, the scope to expand this segment is huge and it is important that those looking to start a successful venture or business capitalise on this opportunity. SEARCH How to keep your skin healthy naturally FOOD Fantasy breakfast FOOD All About Homebrewing: The Art of Making Probiotic Fermented Beverages FOOD Virgin Territory: These non-alcoholic thirst quenchers are mixologist approved FOOD Tasting the sunny side of Christmas: Christmas Cocktails FOOD POPULAR POSTS Advertisement Advertisement Advertisement By Shriniwas Kodape Breeze By Lebua State Tower: Duck Skin, Oolong, And The Distance Between Who You Are And Who You Were 9 September 2025 FOOD By Shriniwas Kodape China Table Restaurant At Radisson Blu Plaza Bangkok: A Dim Sum Story At Dusk 7 September 2025 FOOD By Shriniwas Kodape The Blooming Gallery: A Fever Dream Of Matcha And Moss 15 August 2025 FOOD By Shriniwas Kodape Thiptara At The Peninsula Bangkok: Thai Soul By The River 28 July 2025 FOOD RELATED POSTS Advertisement

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By Shriniwas Kodape Thiptara At The Peninsula Bangkok: Thai Soul By The River 28 July 2025 FOOD Advertisement Advertisement By Anushka Sharma The Mind-Blowing History Of Butter Chicken 27 March 2024 FOOD by Akash Khatri 5 Destinations You Must Head to Taste Wine in India 7 July 2022 FOOD by Akash Khatri 10 Must Try Classic Cocktails 7 July 2022 FOOD Advertisement Advertisement FOOD Cloud Kitchens are the new buzz by Rupashree Ravi 14 August 2022 SEARCH How was Chocolate Born FOOD Sneak Peek into Restaurant Kitchens FOOD Tasting the sunny side of Christmas: Christmas Cocktails FOOD Origin of Pasta: The Ambiguous Kitchen History FOOD Let’s talk about the alcohol brands owned by celebrities FOOD POPULAR POSTS Advertisement Advertisement By Shriniwas Kodape Breeze By Lebua State Tower: Duck Skin, Oolong, And The Distance Between Who You Are And Who You Were 9 September 2025 FOOD By Shriniwas Kodape China Table Restaurant At Radisson Blu Plaza Bangkok: A Dim Sum Story At Dusk 7 September 2025 FOOD By Shriniwas Kodape The Blooming Gallery: A Fever Dream Of Matcha And Moss 15 August 2025 FOOD By Shriniwas Kodape Thiptara At The Peninsula Bangkok: Thai Soul By The River 28 July 2025 FOOD By Akash Khatri Breakfast – Don’t Miss 15 June 2025 FOOD By Anushka Sharma 7-Day Anti-Inflammatory Meal Plan For Anti-Ageing That Actually Works Like Magic 5 April 2024 FOOD By Anushka Sharma The Mind-Blowing History Of Butter Chicken 27 March 2024 FOOD by Aishwarya Let’s talk about the alcohol brands owned by celebrities 2 November 2022 FOOD by Aishwarya Tasting the sunny side of Christmas: Christmas Cocktails 2 November 2022 FOOD by Aishwarya Virgin Territory: These non-alcoholic thirst quenchers are mixologist approved 2 November 2022 FOOD by Tanya Gupta Sushi 16 August 2022 FOOD by Tanya Gupta It's tough to choose between these two 16 August 2022 FOOD by Tanya Gupta How to keep your skin healthy naturally 15 August 2022 FOOD by Rupashree Ravi Cloud Kitchens are the new buzz 14 August 2022 FOOD by Tanya Gupta How was Chocolate Born 13 August 2022 FOOD by Rupashree Ravi All About Homebrewing: The Art of Making Probiotic Fermented Beverages 2 August 2022 FOOD by Aparajita Jaiswal Origin of Pasta: The Ambiguous Kitchen History 7 July 2022 FOOD by Akash Khatri 10 Must Try Classic Cocktails 7 July 2022 FOOD by Neha Pande The world of wines 7 July 2022 FOOD by Aparajita Jaiswal Fantasy breakfast 7 July 2022 FOOD by Aparajita Jaiswal The planet’s number one choice of beverage 7 July 2022 FOOD by Akash Khatri Wine Tasting Is An Art 7 July 2022 FOOD by Akash Khatri THE XXXVI ENTRÉE 7 July 2022 FOOD by Akash Khatri 5 Destinations You Must Head to Taste Wine in India 7 July 2022 FOOD by Aparajita Jaiswal Sneak Peek into Restaurant Kitchens 6 July 2022 FOOD Advertisement Advertisement

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