Carla Wonders by i.juttla

ISHANI -RANJIT- JEEVAN- PARM

Volume 1

HOME COMFORT

MALIKA MANUSHI

JUNK CRAVINGS

THE BEAUTY EDIT

TESSYA BIANCA

WING SHACK

H O M E C O M F O R T

PHOTOGRAPHY BY ISHANI + JEEVAN MODEL + GRANS UPSTAIRS

SOCKS PRINGLE OF SCOTLAND + JERSEY SHORTS STONE ISLAND + REAL MADRID FOOTBALL JERSEY NIKE

Quarantine seems to be lasting a lifetime, but being at home brought you back to the nostalgia you never knew you need. Reflecting on family, life and friendships. But most importantly food. It became the highlight to everyone’s morning, evening and dinner. With the repeated question of “what we going to eat?”. Eating became a comfort to shields us from the outside and enjoy those few moments of happiness that melted within our mouths. Comfort food ranged from anything starting with mums’ homemade lasagnes to dad’s roast. Its food that’s so simplistic but carries waves of memories, traditional recipes that’s been carried down from generations even if methods may be outdated and imperfect the perfection was within, it makes you feel safe and at home. Earthy vegetables, creamy dairy, small sweet treats calories count goes out the window. Preparation that’s made with love shining through, it’s the being on a budget but making the most with what’s in your cupboards. Which leads to creative dishes and honestly some unsuccessful and never made again. But then there the one that stay a lifetime withing you and become irreplaceable. Versus the theatrical atmosphere of your local hot spots restaurants that takes you out the domestic kitchen and transport you into their own little food world.

Home made chilli chicken pasta

LEFT SIDE : LOWE WHITE BLOUSE + SWEATY BETTY HEADBAND +CALVIN KLIEN GREY VEST + CARHARRT CAMGO SHORTS RIGHT : ARKET WHITE TSHIRT + PRADA NAVY GILET + COTTON CITIZEN GERY SWEATPANTS + ARKET GREY SOCKS

Ingredients: Fresh Basil Mixed Italian herbs 3 Garlic Fresh Chili Olive oil Butter Mascarpone Sundried Tomato (fresh optional) Passata Pasta (fresh optional) Dried chilli Basil Free-range chicken breast fillets Salt Pepper Mushroom

PARENTAL HOME

Prep: - Cut your chicken breast lay the knife flat and cut in the middle to create a butterfly shape - In a container add chilli flakes, crushed garlic, pepper corn and salt with serval spoonsful of oil - Add the chicken into the container and marinate, leave for 2 hours or overnight for maximum flavour - Chop up mushroom and crush garlic - Fill up your saucepan with water let that get bubbly add salt and pasta and boil till cooked and lighter in colour for around 20 minutes depending on the pasta if fresh around 15 minutes

Method for sauce: - Add 5 spoonsful of oil to a medium to high pan, and cook you chicken for 10 – 15 minutes flip occasionally until crisp, and cooked white inside - Once cooked transferer the chicken onto a plate cover with tin foil, leave aside for later - In the same pan add 2 spoonsful of butter, leave until slightly bubbly - Add 2 Crushed garlics, fresh chilli (to your liking), couple of leaves of basil, toss until slightly brown - Follow along with adding the mushrooms and cook until golden brown, then add your seasoning, Italian herb, chilli flakes, peppercorn and salt - Add sundried tomato, cook until everything mixes, follow by adding passata - Leave to simmer for 10 mins, followed by a spoonful of mascarpone stir until mixes - Once again leave to simmer for another 5 mins - Take off heat, add the chicken on top - Add fresh basil and chilli flakes as garnishing and enjoy

This recpie came from my mum who is always on the go working and looking after the house it is a quick and wholesome meal to feed the family and not forget your flavours

GLORIA BIG MAMA - 54-56 Great Eastern St, London EC2A 3QR

PHOTOGRAPHY BY PARMJEET

Authentic Italian fare in an elevated dining room with a marble bar, mirrored ceiling, & rich, eclectic decor with live music , with famous tiramsu , oven baked traditional pizza , and fruity cocktails

OLD FASHION RASPBERRY CAKE :

Prep: Raspberry coulis ingredients: 4 cups of raspberries 150g granulated sugar 1 tbsp lemon juice Half cup of water 31g of corn starch Recipes: - Fill ¼ cup of water in saucepan over medium to high heat, add the berries, sugar, and lemon juice, stir mixture until boils - Lower the heat to medium low, and allow to simmer for 10-15 mins - Turn off heat take out a bowl and sieve the filling until it turns into a pulp - In a separate bowl add ¼ cup of water and add corn starch until dissolved - Mix the pulp with the corn starch until combined - Stick the pan with both mixtures back onto a medium high heat, stir continuously to prevent burning - Cook until the mixture begins to boil, the reduce to medium heat, continue stirring for a couple of minutes - Turn off heat transferer the coulis into a bowl, cover and refrigerate for an 1hour or overnight preferably

Buttercream: Ingredients: 600g icing sugar 300g unsalted butter Vanilla extract Recipe: - Add the sifted icing sugar and butter together in the bowl and whisk until combined, add 2-3 tablespoons of boiling water to loosen the mixture until smooth

PINK CASHMERE SWAETER + WHITE TSHIRT MARKS AND SPENCER

Cake: Ingredients: 2 eggs 100g soft margarine 100g sugar 100g cake flour 2 table spoons of milk 1/2 of baking powder Vanilla extract Method: - Preheat oven to 170 Celsius or Gas mark 5 - Cream the margarine and sugar together in a bowl - Add two eggs and beat into the mixture until lighten (don’t overbeat and break the egg) - Add the flour and fold in, add a couple of tablespoons of milk if the batter is stiff - Add the baking powder and vanilla extract - Beat until a creamy mixture - Transferer the mixture into a standard 9 x 3-inch cake tin - Put in the oven for around 20 minutes wait until lifted and golden brown - In the meantime, add the buttercream and coulis together and combine until mixed - Take the cake out the oven and let it cool for 2 hours - Finally add the buttercream coulis around the cake and decorate as pleased (I used reuseable braclete beads and add round multi coloured sprinkles) Being from the second generation and coming to East London, she got on very well with her next-door neighbour Mary, and they exchanged recipes, one of my grannies’ favourite recipes was this one and has been making since. There’s always cake with tea

PHOTOGRAPHY BY ISHANI + MOHINDER MODEL KAUR

THE VILLI VANILLI BAKERY - The Courtyard, 18 Ezra St, London E2 7RH PHOTOGRAPHY BY ISHANI

This bakery is tucked int the corner of Columbia market, its small business owned by Lily specialising in bespoke cakes, and running her Sunday cake café. Along with three bestselling recipe books, with serval colorations including Vogue, Bailey’s liquor and many more. Her cakes are trendy with maximalist effect, and specialising in buttercream piping. The experience is great and has a lovely warm atmosphere, the cakes and moist and fresh with seasonal flavours such as mango and her classics such as double chocolate are undeniable. Her brand is ethical and sustainable using the finest local, organic and free-range ingredients.

M A L I K A M U N S H I

WHAT IS YOUR COMFORT FOOD?

TELL US ABOUT YOUR PRACTICE?

So my comfort food is nutella and pancakes, least effort meal : co op pancakes with nutella, whipped cream and berries

I am a multidisciplinary artist and photographer, a lot of my art is inspired by my Indian heritage that I had a tough time embracing during my childhood because I grew up in the UAE. Growing up in the UAE, a multicultural country, and having parents who were brought up in Africa, I am grateful that i’ve been exposed to all cultures. This has allowed me to have the widest palette when it comes to food, I can never decline trying something new. It’s a trait I love about myself

WHAT ABOUT WHEN YOUR HOME? So my home comfort meal is definitely my mums chicken curry, however when i’m at uni in london i’m unable to have it as i don’t know how to cook it myself, so when i’m feeling homesick i like having nutella pancakes, they remind me of my childhood and distract me from the fear of growing up and becoming an adult

WHERE CAN WE FIND YOU? On instagram @malikamunishi + @wweary

PHOTOGRAPHY BY MALIKA + LONDON UNI

PHOTOGRAPHY BY MALIKA + DUBIA HOME

J U N K

PHOTOGRAPHY BY JEEVAN + HAIR AND MAKE UP INSPIRED BY GEMMA SMITH EDHOUND (NEW WAVE COLLECTIVE)

EARRINGS ZARA + + BRACLETE TIFFANY +TIE PARADA + SHORTS ADIDAS + WHITE SHIRT OFF - WHITE

Junk food is frond upon, especially if you dietician. Its what keep us happy and with the added convince. Growing up Fridays were always takeaways days but back then there were little to no delivery and uber eats wasn’t even a thing. Queuing up at your local fish bar was no excitement. Everyone beforehand fighting over who went to go get it, and then further fighting for the medium cod and chips and having that sigh for disappointment when they say we have to fry some more. Because you knew that’s an added 15 minutes waiting. But there was something special about that it built excitement and built a deeper relief once you finally hit home and stuffed your face with food. Now, you get disturbed by a door bell, rush to look decent to open the door to the uber ride who probably has miss placed you Mc flurry and now you’re stuck with a cold Mc chicken sandwich and no sauce. But delivery has opened up the taste pallets to more than just pizza on a Tuesday, its cuisines from all over. But nothing beats chip shops chips and a buttered bun with a generous handing of salt and vinegar. The demand for food being convenient is at an all-time high, that the art of local traditional shops is getting weeded out local families that are the backbone of the high street with their restaurant, and unique set up, have up rooted and left as they get shoved aside by capitalist company. As the little people in the big world, we should support our locals. With #saveourhighstreet and give our businesses back to our community.

C R A V I N G S

CARLA WONDERS BURGERS NOT MC DONALDS KETCHUP £1 + VEGGI BURGER £3

CARLA WONDERS BURGERS NOT MC DONALDS CHIPS £1 + VEGGI BURGER £3

CHIP SHOP CHIPS + TONY FISH BAR

LOCAL CONVIENT STORE - DRINKS IN A CAN

THE BEAUTY

NEALS YARD - NO PLASTIC LAVNDER AND TEA TREE SOAP This certified organic soap leaves your skin fresh and citrus fragrant with a blend of lavender and tea tree essential oils, giving a warming sensation. The nurturing base from organic coconut oil is enriched with nourishing organic shea butter leaving skin soft and clean and lavender to relax the muscles. The product is, certified organic and Palm oil-free and comes from FSC certified woodland. Since 2012, they have offset 200 tones of CO2, partnering with World Land Trust. they have helped protect 500,000m2 of endangered forest to date with a charity

EDIT AND SUSTAINABILTY

DIY FACE MASK all natrual pea flour, multani mitti , lavander

STARFACE - hydro stars These hydrocolloid pimple protectors are clinically proven to help absorb fluid and reduce inflammation to shrink pimples overnight. Perfectly shaped to grip the contours of the face, Hydro-Stars are designed to really stick: they shield spots from outside bacteria, which helps them heal faster. Hydro-Stars help to prevent scarring: think of them as friends who gently remind you to avoid skin picking. The company is crulety free, vegan , oil free, leaping bunny certificate , pregnant and nursing safe

RECYCLED CAN HAIR CURLS THE OLD FASHIONED WAY

PHOTOGRAPHY BY RANI + HAIR AND MAKE UP BY ISHANI + HOME + GARDEN

TWIN SET D&G SWEATER + DIXIE GRAZE 97 CHAIN AND EARRINGS + ACESSORIZE DIAMOND CHOACKER

Face mask have been a vital beauty step in anyone routine, but we seem to have shifted to store bought prepacked sheets, which cause the environment more harm at the cost of out good skin. Why does that have to be, essentially, we are getting the good stuff out the ingredients than the actual fabric sheet that we use once and throw away. Let’s strip that back with a diy at home face mask. Packing all the nutrients and key point we need. Base - Multani mitti , natural Indian healing earth mineral clay powder removes dead skin , helps fight pimples and acne, by removing excessive sebum and oil. Also helps with hyperpigmentation. – Pea flour, contains a highly nutritional cocktail that your skin will love. They are rich in antioxidants, minerals, and proteins that can revitalize our skin, as well as packed with vitamins A, C, and B6, and zinc. These elements are essential for our skin health. Essential oil – Lavender oil (diluted in honey) antioxidant and anti-inflammatory properties to help restore skin complexion, reduce acne, improve eczema and psoriasis, as well as slow the aging process Specific elements – Honey, thanks to its antibacterial and antiseptic abilities, it may benefit oily and acne-prone skin. Honey is also a natural humectant, so it helps keep the skin moist but not oily. This is because humectants draw moisture from the skin without replacing it

PHOTOGRAPHY BY JEEVAN + HAIR AND MAKE UP BY ISHANI + HOME

Method: 4 tablespoon multani mitti 1 tablespoon pea flour 1/2 tablespoon honey 3 drops of Lavender Mixed all together in a bowl, apply to skin, leave for 10 minutes until dry (don’t exceed the time it will dry out your face and cause breakout) , wash until removed, enjoy a youthful , clear fresh face Repeat once every two weeks, please do a patch test first

Back in the old day’s technology was up and coming curlers where a rare item and expensive, and the heated curler rolls where just hitting the market. A family secret for a quick and effective way was to heat you old cans up, put some hair protecting spray, put on your oven gloves and roll them up avoiding the scalp (cautious to burning yourself ) , Leave them on for 10 minutes and come out with luscious curls.

WEEKDAY BLACK BENIE + CHLOE EARINGS + STAND STUDIO COAT + BURBERRY CARDIGAN + GUCCI BROACH + ZARA BLACK TROUSERS + NEW BALANCE SHOES

T E S S Y A B I A N C A

What are you trying to achieve now within your professional career? What are you currently working on ?

WHAT ARE YOUR INSPERATIONS ? These are my little models. They have no gender and wear whatever they want with no boundaries. For me, they are my representation of self expression through clothing and pay no attention to societies expectations. They aren’t afraid to experiment with colours and the several layering of clothings. WHAT IS YOUR STANCE ON FOOD ? Food is everything to me. I enjoy experimenting different cultural foods and experiencing new flavoured pallets. WHAT IS IMPORTANT WITHIN FOOD? where food is grown and the condition its sold at, on an adverage so much food gets wasted , due to over comsumersism and GMO. Our body is a temple and we shpuld do what ever we can to preserve it but shoping sustainably is so expensive and local marekt stolls are trying to keep up with the comerical supermarkets

WHAT ARE YOU TRYING TO ACHIEVE NOW WITHIN YOUR PROFESSIONAL CAREER ? WHAT ARE YOU WORKING ON NOW? Currently im working on my uni work , I moved from fashion promotion within my foundation and strated my degree in graphic design . However fashion never really left me at all I still enjoy watching catwalks , keeping up with trends. I would descibe myself personal style as sportswear chic. This is something you can see throughout my work. Espically when you see theses illustaration it was a way of combining the shape and colour of the food and creating accent colours that complement. We can get alot of insperation out of food the texture , the shape the form. WHERE CAN WE FIND YOU? You can find my work on instagram when its active at @Tessyabianca

ACNE STUDIO BLACK BENIE + JILL SANDERS YELLOW SHIRT DRESS + VINTAGE VIVIEN WESTWOOD BLUE CARDIGAN AND BROWN TIE + OFF - WHITE BOOTS

ARKET HAT + GREEN BALENCIAGA TSHIRT + PRADA BLACK VEST + ISSEY MIYAKE YELLOW PANTS

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W I N G

Wing Shack is an East London hotspot with American inspired food with the famous Terry Java buffalo wings. It’s a Black owned business that has been booming since its opened. With a nice outside setting, to shack inspired interior it’s a cosy place to hang and chill with mates a with good food and good music in the background. The menu consists of wings, burgers and wraps, shacks and most importantly caters to the vegetarians with a halloumi burger option. Whilst using the finest ingredients from farm feed chickens to catering for halal food. Mission statement: WingShack Co was founded in 2017 by 3 friends, all with a love for great quality food. WingShack Co specialises in chicken wings, not just ordinary wings though….unique and distinct flavours are used to create our very own unrivalled wings. We have used flavours from across the world to create our distinct sauces which will not disappoint. On the side we offer a variety of innovative dishes, to compliment your wings and complete your meal. Not forgetting our delicious homemade desserts to ensure your culinary journey is unique from start to finish. And they have chieved just that. Overall the food is cooked to perfection , portions and reasonable and the price reflects the quality.

PHOTOGRAPHY BY ISHANI

S H A C K C O