Hello 6E Feb 2023

A whole new world

Introducing a codeshare partnership between IndiGo and Turkish Airlines that connects passengers from India to the following destinations, via Istanbul.

Amsterdam Athens Basel Birmingham

Brussels

Budapest

Copenhagen

Geneva Lisbon London

Malta

Manchester Milan

Paris Porto Prague

Salzburg Tel A viv

Vienna Zurich

Toulouse

Dublin

Lyon

Nice

Rome

Venice

Now, passengers can fly to destinations on the TK network, from any of IndiGo's 76 domestic points. Passengers would also be entitled to baggage, as per the TK policy, on 6E flights.

For more details, visit www.goIndiGo.in, or download the IndiGo app.

Love can mean different things to different people. But we will go back to the very core. Food is the greatest act of love that you give to your loved ones and even yourself. Food is what memories are made of, seasoned with love. S o, we dive in and leave no crumbs!

In Now Boarding, we travel to the birthplace of the iconic Margherita pizza in Naples, Italy. We follow the story and trace the trail that leads to one of the oldest pizzerias in the city of Naples.

In Vignette, we celebrate food festivals! From pancakes to beers and from cheese to tomatoes, “Feast Fiestas” takes you through countries and the ways people celebrate their love for food.

In the Offbeat section, we “Track The Taste”! We crisscross our way through the streets of Delhi, Indore, Itanagar and Jaipur. We spend our time wandering around the famous lanes, sampling everything from piping-hot parathas to delectable laal maas and from the super-crunchy khopra patties to the exotic pi koi tome. We take our time to taste. Most importantly, we relish and savour every bite!

In Artistry, we explore India's love for the heartshaped leaf – paan, the betel leaf! We dive into the heart and art of paan

The food talk continues as, in My City, My Way, Australian celebrity chef and television host Gary Mehigan talks about Mumbai, its incredible food and people.

S o, this February, let's go back to loving the basic - food!

#goIndiGo

“ You know, food is such –it's a hug for people.”

– R achael Ray, American cook

THE BOOK OF LIFE LESSONS: IT'S YOUR STORY, TELL IT YOUR WAY

grow as a person, and make every experience unique and worth trying? When you want to feel at ease, ask yourself what has become wearisome and discard it. As you do so, stay organized and declutter your mind.

Define your happiness:

Dr Manimekalai Mohan Founder & Managing Trustee SSVM Institutions, Coimbatore,

"Life is short, so live it to the fullest," they say! Despite its short length, this statement carries profound meaning and reminds us of our duties and responsibilities towards ourselves and others without compromising our values and morals.

Everyone is as unique as their DNA, and we are responsible for every action we take, inaction we commit, learning we do, and unlearning we experience in life. The 'life is a book' is a commonly used metaphor. What if our life is like a book with only plain pages? Wouldn't it be wonderful if we could fill it with beautiful stories, images, and inspirational and transformational anecdotes? Do you ever wonder what stops us from writing our own life stories?

Human minds are conditioned in certain ways from very rudimentary years. Our lives are shaped by external factors like society, beliefs, communities, and backgrounds. Times are changing, and so is the thought process of younger generations. Kids today are not interested in being

tied down to a template of learning, they know what they want and are willing to let go of what they do not want. Here we need to agree that the children of this generation are more logical, ahead of their time, and never cease to surprise us with their approach to living a meaningful life.

If you are a parent or guardian striving to create a path full of beautiful experiences for your children, please read on to discover the five golden principles:

Do not Act to Impress:

It is not unusual for humans to behave impulsively to impress others. If not curtailed at a young age, that urge becomes a compulsion, an obsession, and a bad habit. To avoid comparing themselves to others and getting bogged down by the pressure, children should be taught to be honest about their abilities and inabilities. All of us want to be accepted and appreciated for our abilities, but there are blind spots. Do not waste time impressing others unnecessarily. To achieve this, do the following:

Be honest with yourself

Accept compliments humbly

Embrace growth with others and give them their due credit

Challenge yourself:

Every day, we face a variety of troubling scenarios. Over time, it becomes monotonous to master daily tasks. If you want to climb up the career ladder and make a difference in your life, you shouldn't stay in your comfort zone. Do you know that newer tasks build your confidence, help you

Happiness is a by-product of everything we enjoy in life. We all know that happiness is short-lived, and various learning curves can make us feel disappointed and sad. Various philosophies and studies agree in unison that happiness has to be within and should never be altered by external influences. Lifetime happiness depends entirely on how you perceive a given situation.

Accept Failure:

None of us want to fail. Be it in exams or otherwise, failure is a very unpleasant experience. The fear of failing can lead to unnecessary anxiety, disrupted confidence, and despair. These are strong emotions that need to be dealt with mindfully. Instead of suppressing or avoiding the fear of failure, face it with grit and determination. It is okay to be wrong in your endeavours, as every experience serves as a valuable lesson. Don't be afraid to experience everything so you can choose right from wrong!

Live like a Prince/Princess:

There are no kingdoms or royal courts like earlier, but that should not deter you from leading the life of a prince or princess. We commonly refer to and treat our children as members of our own royal family. However, even as you do that, make sure to draw the line at overpampering them. It's time to teach responsibility. If you are wondering how to do that, follow this:

Inculcate a strong sense of selfrespect and responsibility to protect ‘the Dharma’

Cultivate a strong urge to contribute to the public welfare

Encourage the child to grow into a kind, compassionate, yet be the firm administrator

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INDIGO

Business Head Niraj Batra Brand & Content C Leekha

February 2023

PUBLISHER

Maxposure Media Group

CEO and Managing Director Prakash Johari

Head Office | Maxposure Media Group India Pvt. Ltd.

#TheAddress, Plot No. 62, Okhla Industrial Area, Phase III, New Delhi-110020, India

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customer.relations@goIndiGo.in 22

In this issue of Hello 6E, we celebrate our love for food and what better way than to start with the good old pizza! Travel with us to Naples, Italy, said to be the birthplace of the Margherita pizza!

The ‘HELLO 6E’ magazine is published by MaXposure Media Group Private Limited (“Publisher”) for exclusive circulation on commercial flights operated by InterGlobe Aviation Limited (“IndiGo”). All articles, advertisement, content, images and photographs published herein are created by the Publisher and/or contributor at their own discretion and do not necessarily represent the views of IndiGo. All rights, title and interest (including intellectual property rights) in and to the materials shall vest either with the Publisher or any contributor (including IndiGo, in certain cases) of such materials. The Publisher is solely liable for any claims for breach of intellectual property rights by any third party in relation to materials appearing in the HELLO 6E magazine (except such materials and content which have been created by IndiGo, in which case IndiGo or its service providers shall be liable for such claims). IndiGo shall bear no liability for any article, content, advertisement, advertorial, image or photograph appearing in any issue of this magazine including any content which is communal, indecent, gender discriminatory, caste-creed discriminatory, racist, defamatory or libelous to any person, organisation, etc., except in case of content which has been created by IndiGo. All materials are strictly copyrighted and all rights reserved. No part of the publication may be reproduced in whole or part without prior written permission of the copyright holder, Publisher and IndiGo. All articles marked as ‘Talking Point’ in the magazine are advertorials.

18

FirstRow

Glimpses of domestic and international destinations of IndiGo network.

OffBeat

We take to the streets of Delhi, Indore, Itanagar and Jaipur on exciting food tours. Follow the trails of the taste.

DuelAction

Discovering similarities between two cities of the world.

36

Artistry

40

NowBoarding

MyCity MyWay

Australian celebrity chef and television host Gary Mehigan talks about India.

Viewpoint

Vignette

Images from countries celebrating their love for food in unique ways.

To refer to the passenger charter introduced by the Ministry of Civil Aviation stating your rights, please contact our crew.

WORLD THINKING DAY

February 22, 2023

Thinking Big, Making Big!

O bserved by all Girl Guides and Girl Scouts, World Thinking Day is celebrated as a day of international friendship and focusses on raising awareness and sensitivity on global concerns. T he theme for World Thinking Day 2023 is 'Our World, Our Peaceful Future'.

merican photographer and writer Bob Colacello, who was a close friend and confidant of legendary pop artist Andy Warhol, is offering glimpses into the life of the creator. In his exhibition "It Just Happened", Colacello shares photographs from his personal album taken between the late 1970s and early 1980s, documenting his longstanding collaboration with Warhol, providing an intimate and faithful chronicle of the fascinating social circle of the iconic visual artist. The show is on till March 4 at Paris Marais, Paris.

on appétit; for we are in for a treat!

bCulinary maestro and t wo Michelinstarred chef G aetano Trovato is mentoring the next generation of global chefs. As a part of an exclusive collaboration with Four Seasons Resort Maldives at Landaa Giraavaru, talented young Maldivian chefs have been flown to chef Trovato’s new Tuscan restaurant, Arnolfo The Frame, to be trained by the visionary himself. Plan a holiday and enjoy the master's artistry.

Here's a sneak peek into what's in store from the genres of travel, lifestyle, events and festivals, books and films, and tech.

a r o u n d t h e w o r l d

candid and wide-ranging, Talking Life (Westland Books) is an unputdownable read packed with stories and anecdotes from film history. In the book, song writer and poet Javed Akhtar speaks to author Nasreen Munni Kabir with refreshing honesty about the ups and downs of his extraordinary life — from his early childhood in Lucknow and his struggles in the 1960s as an aspiring writer to his later years as husband, father, and his success. He reflects on his friendships and collaborations as well.

design and art have no boundaries! The pandemic made us realise that we need them more than ever. In a show titled, 'Boundless Boundaries', put together by Payal Kapoor, director of Delhi-based Arushi Arts Gallery, artists from various nations, including France, the US, Africa and India, are coming together to create eclectic art. Enjoy the striking works at the show, which will include three contemporary artists from Africa. The show is on till March 20.

enchanting, extraordinary and all-encompassing, Karam Puri’s stunning aerial photographs live upto the name of the book they are presented in, Madhya Pradesh From Above (Roli Books). The book offers a bird’s-eye view of the state’s many wonders, and features more than 180 photographs of the natural and architectural marvels. From UNESCO World Heritage sites to verdant national parks and from gorgeous palaces to glorious temples and everything in between, the book is a love letter to the multifaceted state. Published in collaboration with Madhya Pradesh Tourism, it offers a unique perspective on India’s beating heart.

rom the challenging Zojila tunnel to the bridge on Chenab river and from Mumbai’s trans-harbour link and metro to the ChenaniNashri tunnel, Discovery Channel is airing a 12-part documentary series, Build India with Vaibhav Dange, which chronicles the incredible technology and modern execution methods behind some of India’s man-made marvels. The show brings to life stories behind new India’s successful efforts to build world-class connectivity in the form of roads, tunnels, ports, etc. It narrates the tales behind all major projects that have contributed to nation-building. In a unique format, the show takes viewers on-location to bring alive stories of grit and hard work behind the construction of some of India’s most-prestigious and crucial engineering projects. Every episode picks up a vital component of the infrastructure sector and showcases upcoming and newly-operational projects in that category. Tunnels, ports, bridges and metros connectivity... India is building a strong future.

this winter, make an evening trip to Red Fort in Delhi to enjoy the new and innovative sound and light show, 'Jai Hind'. The production uses actors and cuttingedge digital art to showcase India's history India's struggle for Independence and development have been brought to life, along with major historical events. A mitabh Bachchan narrates the show, Waqt, which is a walkthrough performance staged at Naubat Khana, Diwan-e-Aam and Diwane-Khas in the fort

lose yourself to the rhythm of folk music from Northeast India, explore Indian culture or be enthralled by dance performances against the backdrop of ancient rock-cut caves. This February, you can attend the annual Surajkund International Crafts Mela in Faridabad, Haryana, that will celebrate the uniqueness of the northeastern states (February 3 to 19), the Elephanta Festival that will showcase cultural performances at the UNESCO World Heritage site off the coast of Mumbai (February 13 to 15), or Taj Mahotsav, a cultural extravaganza held every year in Agra (February 18 to 27).

Image: haryanatourism.gov.in

A BIRD'S-EYE VIEW OF SOME DOMESTIC & INTERNATIONAL DESTINATIONS OF INDIGO

C heck List GUWAHATI

Khar, considered the crown jewel of Assamese cuisine, is prepared with vegetable peels but the one made with banana is most popular. Try thukpa, momo, masor tenga (fish curry) and payash (a sticky rice pudding).

N EDFi Haat and Fancy

Bazaar are ideal if you are looking for local handloom and handicraft items or ethnic a rtefacts, furniture and jewellery. Visit Paltan Bazaar for clay and wood objects and a variety of teas.

IndiGo to G UWAHATI w ww.goIndiGo.in

G uwahati is the first city in India to have its own city animal, the Gangetic river dolphin.

B est time to visit

November to May.

Visit the hilltop Kamakhya Temple, one of the most sacred Shakti Peethas in India. Ta ke a ferry ride on the Brahmaputra River to Pe acock Island and visit the revered Umananda Temple there.

I ndian Rupee.

Assam

INDIA

PLAN IT RIGHT

EAT IT RIGHT

G IFTING ZONE

FACT

IndiGo to HYDERABAD w ww.goIndiGo.in

Map not to scale

HYDERABAD

C heck List

EAT IT RIGHT

HISTORY CALLING

FACT

In the middle of the Hussain Sagar lake in Hyderabad stands a gigantic monolith of Lord Gautama Buddha.

Besides the world-famous biryani, do try the delicious haleem (stew of broken wheat and meat), dosas and dum pukht-style dishes along with Irani chai, Osmania biscuits, double ka meetha and khubani ka meetha (traditional desserts).

From the G olconda Fort and the Charminar to the city's many palaces, lakes and tombs, Hyderabad is an interesting study in history and heritage, dominated by m edieval, Mughal and European styles.

Laad Bazaar near the Charminar is famous for a variety of lac bangles and antique jewellery along with gems and pearls. Visit Abids Street for apparel, handicrafts, electronics, books and delectable street food.

B est time to visit October to March.

Currency Indian Rupee.

SHOP IT RIGHT

Telangana

Images

INDIA

C heck List

The national fish of Bangladesh is hilsa or ilish Try the aromatic shorsheilish, in which the fish is cooked in a mustard paste gravy. It can also be smoked, fried or steamed.

The annual Dhaka Lit Fest is held in winter to promote Bangladeshi literature and culture. It also attracts w riters and thinkers from around the world.

Dhaka is a textile paradise. Once famous for the exotic muslin fabric, today you can buy Dhakai Jamdani sarees and scarves and also D hakai silks.

It is said Dhaka’s name refers to the dhak tree, once common in the area, or to Goddess Dhakeshwari, whose temple is in the city.

B est time to visit O ctober to March.

Bangladeshi Taka

E AT RIGHT

P LAN IT RIGHT

G IFTING ZONE

TRACK THE TASTE

From Delhi to Jaipur and from Itanagar to Indore, we criss-cross the country to bring you four exciting food tours.

Delhi

A walk through the narrow galis of Old Delhi is nothing short of a live lesson in history. With Mughal-era architectural marvels brushing shoulders with British legacy, and mosques, temples and gurudwaras co-existing, this ancient part of the capital is a unique experience. But other than the monuments and the bustling bazaars, Old Delhi's lanes are equally popular for their culinary offerings served by century-old eateries!

What's More?

A tour can start with a breakfast of deep-fried bedmi puri served with potato gravy, accompanied by tangy chutneys. Have it at Chawri Bazaar, where you can also sample nagori- halwa, a dish of crispy-fried sooji (semolina) bread served with potato curry and sooji halwa (dessert). At the same market, try a plate of tangy kuliya chaat, a unique way of serving fruits filled with spicy chana (chickpea). At Dariba Corner in Chandni Chowk is the Old Famous Jalebi Wala, a spot tough to miss due to the aroma of hot ghee (clarified butter) and serpentine queues! From here, the tour winds to Ballimaran, where you can explore the house of noted Urdu poet Mirza Ghalib. Nearby is a century-old Chaat Corner, where you can taste dahi vada and other yoghurt-based snacks. For nonvegetarians, there are sumptuous options like mutton kofta, chicken tikka, butter chicken etc., in and around Connaught Place.

Best time to visit: All year round.

A food tour of Old Delhi can last from a couple of hours to an entire day. Most tours are conducted on foot. Every food walk in Delhi will head to Paranthe Wali Gali at Chandni Chowk for all types of parathas (fried flat-bread) – the regular ones of aloo (potato), pyaaz (onion) and gobhi (cauliflower) to the fancier papad (papadum), tomato and more! On the side are served thick and sweet lassi (curd drink) and pickle. Chole kulche, matar kulche, chole bhature (types of bread served with chickpea curries) are other in-demand options. Try seasonal specialities like daulat ki chaat (a fresh-cream dessert) in winter and kulfi (frozen thickened milk dessert) in summer. Deep-fried savouries like kachoris and samosas and baked cookie-like nankhatai are always on offer. Guided by a chef, you can not only taste the dishes but also learn more about their ingredients, traditional recipes and old food tales. Some tours end with a tea-tasting session at specialised tea houses at Connaught Place in New Delhi.

Tour Courtesy: Chef Rajeev Goyal, co-founder, Food Tour In Delhi (foodtourindelhi.com)

A food-tasting tour of Jaipur, Rajasthan, has to start with kachoris (deep-fried savoury with various fillings), served with vegetable curries. While pyaz (onion) and daal (lentil) kachoris are the most popular, you can also try these crispy balls of flour filled with potato, mawa (milk solids) or hing (asafoetida). Accompany the kachori with a glass of sweet lassi, followed by a dessert - halwa or piping hot jalebis. Stroll around Bapu Bazaar, exploring the bustling market famous for mojris (traditional shoes), handicrafts, jewellery, clothes and stone artefacts. Stop at any of the numerous namkeen (savoury) shops to munch on different varieties of bhujias (deep-fried spicy gram flour snacks). Feast on sweet-and-sour dahi (curd) chaat, chaat kachori, mirchi vada (chillies stuffed with spicy filling and deep fried) and many more at chaat outlets and sweet shops. The chaat varieties are served with tangy, sweet chutneys

Near Galtaji Temple or Hawa Mahal, feast on a meal of the iconic Rajasthani daal-baati-churma (baked balls of wheat flour served with lentils and a wheat flour-based dessert) and laal maas (spicy lamb curry). The tour ends with a serving of paan (betel leaf) or local sweets, which are often as much a pleasure to look at as they are to eat.

A food tour of Jaipur is a combination of sightseeing, introduction to the vibrant local life and tasting a wide variety of lipsmacking delicacies from some of the best eateries in the Pink City. The tour generally starts inside the walled city of Jaipur with the participants strolling down the maze of lanes weaving through the historic old city, crossing colourful markets like Tripolia Bazaar, Kishanpole Bazaar and Johari Bazaar.

Jaipur

Best time to visit: October to March.

What's More?

Tour Courtesy: Jaidev Jamwal, co-founder, Jaipur Food Tour (jaipurfoodtour.com)

Indore

What's More?

A morning tour starts with the classic breakfast of poha (dish made with beaten rice) at Saini Usal Poha or Apna Sweets. For a Sindhi breakfast of dal pakwan (split Bengal gram curry with fried flatbread), the tour heads to shops near Tower Square. In winter, have hot, flavoured milk at Laxmi Narayan Doodhwala near Chhawni and ice-cream sodas at Aspi & Co, Palasia, in summer. For kachoris, head to Lal Balti Kachori at Rambagh. At Chappan Dukan, start with Om Namkeen for savouries. For non-vegetarians, there is Johny Hot Dog! Khopra patties (potato patties filled with a spicy-sweet coconut mix), a local delicacy, is available at many stalls, a popular one being Vijay Chaat House. Sarafa Bazar's food stalls come to life around 8 pm! The first stop is Joshi Dahibada House, where the owner, a YouTube star, flips the dahi vada (fried lentil balls soaked in yoghurt) in the air. Favourites like bhutte ka kees (corn in milk) and garadu ki chaat (a spicy purple yam dish) are available at many stalls. For crazy coconut cutting skills and delicious coconut crush, stop at Navin's. Also try fun dishes like potato twisters and fruit ice-creams!

Indore, the financial hub of Madhya Pradesh, is a foodie's paradise, and more so at night! Listed among the cleanest cities in India, street food hotspots in Indore are much in demand among locals and travellers. There are two major food streets in Indore - a day market called Chappan Dukan (56 shops) and Sarafa Bazaar, a bustling jewellery market that transforms into a food boulevard at sundown, and stays open till around 2 am! Chappan Dukan once had 56 eateries and now there are around 100! Depending on a guest's time schedule, a food tour can start at either of these two localities.

If time permits, visit Jaivik Setu, a Sunday farmers' market at Bicholi Mardana! Travellers often come to Indore for work and enjoy the street food at night. They also extend their trip over a weekend to explore city attractions like the Kaanch Mandir (glass temple), the opulent Lal Bagh Palace and the magnificent Rajwada Palace.

Best time to visit: October to March.

Connect: Fly IndiGo to Indore.

Tour Courtesy: Chef Amit Pamnani, chef and founder at Stay With a Chef

Itanagar, the capital of Arunachal Pradesh, is a picturesque city with a number of natural and historical sites like the Ita Fort, the Gompa Temple, the Ganga Lake, etc. It's rapidly gaining fame as an offbeat travel destination. The local cuisine, which is heavily influenced by the indigenous tribal culture, adds to its tourism potential. Based on the principles of eating simple, natural and local food, the dishes here include minimal processing.

What's More?

A food walk in Itanagar can cover absolutely different dishes at different seasons, depending on availability of ingredients. The dishes range from the classic steamed rice called khao hai that is wrapped in a leaf to the exotic pi koi tome (colocasia and banana flower gravy). There are several other varieties of rice dishes you can taste here. Rice is a staple food. For people who love Tibetan and Chinese flavours, there are numerous dumplings and noodle-based dishes, including thukpa, thenthuk and many more. As meat is an important part of local meals, a number of dishes prepared in different ways, including roasted pork, chicken and even fish are available almost everywhere. One of the food shops included in the food walk serves a selection of dishes prepared with bamboo shoots, including a pickle. Bamboo is also used as a cooking utensil to prepare a rice dish called khola.

You can enjoy a glass of local rice beer called apong or try some local fruit wines. Wines made from fruits have been a part of local culture in the Northeast for centuries and have started to gain mainstream recognition with many high-quality vineyards and breweries being established. Ziro is one such destination famous for wines made from plums, pears, apples and many other local fruits. Naara Aaba, a brand headed by Tage Rita, a woman entrepreneur, has been making all the right noises with its range of kiwi wines.

Itanagar

Connect:

Fly IndiGo to Donyi Polo Airport, Itanagar. Ziro Valley is about 100 km away.

Best time to visit: October to April.

Images are for visual representation only

Courtesy: Jaidev Jamwal

Duel Action

Fasten your seat belts as we take you on a 360-degree ride through two destinations. There’s Mangaluru (India) in one corner and Malta in another.

MANGALURU MALTA

Architectural Gems

Built in 1885, St. Aloysius Chapel in Mangaluru showcases several magnificent pieces of artwork by Italian painter Antonio Moscheni. With decorated walls, ceiling frescoes and oil paintings , the chapel resembles the Sistine Chapel in Rome.

Foodie Tales

Designed by Maltese architect Gerolamo Cassar, the St. John’s Co-Cathedral in Valletta is considered a masterpiece of the Maltese Baroque style. One of its greatest treasures is a huge painting of John the Baptist by Italian master,

Kube mutli is a Mangalorean-style cockles with rice dumplings. Try the spicy kori gassi (chicken curry), chicken ghee roast, fish curry and kori rotti (spicy, coconutbased chicken curry and crispy dry wafers made of boiled rice).

Stuffat tal-fenek traditional rabbit stew, classic Maltese preparation. Do try lampuki pie), kapunata version of the Sicilian caponata), kannoli of crispy, fried pastry filled with ricotta) and tat-tork (a sweet treat prepared with nuts and vanilla).

Stunning Islands and Serene Beaches

The port city of Mangaluru is ideal for lazy days but you can also enjoy water sports and activities like stand-up paddling, jet-skiing, kayaking, boating and surfing. Don't miss the picturesque beaches like Panambur, Tannirbhavi, Chitrapura, Kodical and Someshwara.

Gozo, also known as the 'Island of the Three Hills', is the second-largest of the Maltese islands. Gozo is one of Europe’s top diving destinations with a remarkable range of shore as well as boat dives. Explore pristine coastlines, untouched country trails, Baroque churches and traditional farmhouses.

Bazaars and Streets

Mangaluru has a lot to offer to shoppers and is known for its silk saree and jewellery stores. Visit the Central Market where you will find almost all that you need. Being a coastal city, Mangaluru is famous for its seafood market that offers prawns, crabs and many types of fish.

Maltese crafts include fine lace, silverware, clocks, gilding, knitwear, basketware and pottery. Visit Tower Road for high-street brands or an open air market. Almost every town and village has its version of an open air market. For handicrafts and artefacts, head to Ta' Qali Crafts Village.

For history and heritage lovers

Visit the 11th centuryKadri Manjunatha Temple (dedicated to Lord Shiva), which has tanks with natural springs and small caves known as the Pandava Caves. The bronze images of Lokeshawara and Gautama Buddha represent its Buddhist origins.

Recommendation: Head to Victoria, in Gozo, where rises Cittadella, the ancient fortified city. In Mangaluru, catch the sunset at Sultan Battery, the ruins of a watchtower built by Tipu

Visit the seven megalithic temples (UNESCO World Heritage sites) in Malta and Gozo islands. The temples of Hagar Qim, Mnajdra and Tarxien (island of Malta) are considered architectural masterpieces and two temples of Ggantija (Gozo) are notable for their gigantic Bronze Age structures.

Sultan.

Fly to Malta with IndiGo-Turkish Airlines Codeshare flights.

Pancake Week, Russia: Two little girls at Maslenitsa, or Pancake Week celebrations in Russia. Marking the end of winter, the festival includes snowball fights, cooking and eating of blini, pancakes or crepes, and the burning of an effigy of Lady Maslenitsa. This year, it will be held from February 20 to 26.

Feast fiestas

Food is an integral part of festivals across nations. But there are some fests that celebrate what we eat and drink. Here are a few food festivals worth a visit.

Limassol Wine Festival, Cyprus:

In September every year, Limassol in Cyprus draws thousands of tourists, who visit the Municipal Garden to enjoy the Wine Festival. Here, we see the festival's emblematic ‘vrakaman’, a giant statue of a man clad in the traditional Cypriot attire

Alkmaar Cheese Market, the Netherlands:

Cheese carriers walk with wheels of Gouda at the traditional cheese market in Alkmaar, the Netherlands. Edam, Hoorn, Gouda and Woerden have their own versions, but the Alkmaar Cheese Market is the most popular.

Fly to Amsterdam in the Netherlands with IndiGo-Turkish Airlines Codeshare flights.

La Tomatina, Spain:

La Tomatina is an annual tomato fight festival held on the last Wednesday of August in Buñol, a town near Valencia, Spain. La Tomatina, which hosts thousands of visitors each year, is regarded as one of the largest food festivals in the world. It was made famous in India by the 2011 Bollywood film Zindagi Na Milegi Dobara

Oktoberfest, Germany: Oktoberfest is an annual festival held in Munich, Germany, and includes beer, German food and lots of fun. It is held over a two-week period, ending on the first Sunday in October. The 188th edition of the festival will take place from September 16 to October 3, 2023, on the Theresienwiese.

Bibimbap Festival, South Korea: The Korean dish bibimbap, a mix of rice, meat and vegetables, is celebrated every year in October in the city of Jeonju, South Korea. It's said that Jeonju’s bibimbap is decorated with five colours and five flavours that come from 30 different ingredients.

Lemon Festival (Fête du Citron), France: A gigantic dragon statue at the annual Lemon Festival (Fête du Citron) held in Menton, France. The festival celebrates the annual production of speciality lemons and other citrus fruits in Menton and includes lemon floats, parades, exhibition of citrus patterns and a crafts fair. This year, it will be held from February 11 to 26.

Fly to Paris, Nice, Lyon and Toulouse in France with IndiGoTurkish Airlines Codeshare flights.

in a leaf Love,

I t is love in a heart-shaped leaf. There are myths, legends and folktales around it, and even ancient scriptures pay ode to the importance of paan or betel leaf in love, life and health.

Words Namita Kumar

It has adorned the royal spreads of many kings. Has been a companion to queens. Has assisted thinkers and artists, and has inspired poetry as well. From being presented as royal gifts wrapped in gold and silver leafs, to divine offering for deities, and from sealing bonds of friendships to a must in wedding rituals, the paan (betel leaf and also when the leaf is wrapped into a cone with condiments) has been an intrinsic part of Indian history and tradition.

The ubiquitous panwadi (paan seller) dishing out tightly wrapped betel leaf cones filled with a variety of fillings is a part

of the Indian panorama. His work, though, is no less than an art - pulling out a paan leaf from under a moist cloth, applying slaked lime and kattha (a paste made from extract of khair tree), adding a few slices of supari (areca nut), a sprinkle of aromatic condiments and then expertly folding it into a neat cone, before presenting it with a flourish. From Lucknow’s melt-inthe-mouth malai paan (also called balai ki gilori) and Northeast's tambol (supari) wrapped in paan to West Bengal's paan er khili, Bihar's elusive maghai paan and the popular Banarasi variety - paan has a panIndia appeal.

Paan-a-presentation

Paan has been witnessing a new wave of contemporary popularity. From neighbourhood shops selling paan dipped in chocolate to presenting them as dessert with a topping of edible silver leaf or varak, today there are several delicious and healthy innovations. Among the new-age paan initiatives, a start-up has been making news. Bengaluru-based The Betel Leaf Co. (TBLC) claims to be India's first FSSAIcertified online paan delivery company and is aiming to reinvent how we consume paan. The company says "it offers paan in 45 flavours, and ensures all its products are tobacco-free and uniform in quality and taste”.

The brand was born when its founder and CEO Prem Raheja was advised by his nutritionist to try chewing paan to reduce bloating after meals. Among its wide offerings, you can taste Seed Delight Paan, Honey Crunch Paan, Blueberry Meetha Paan, Exotic Coffee Paan, Bourbon Whiskey Paan and Mexican Chili Chocolate Coated Paan! They also have betel infused products such as tea, ice-creams, chocolate bars, and dry paan. Betel Delight is a paan-infused date chocolate.

A symbol of prosperity, paan is a part of several religious ceremonies and social traditions. It is symbolic of respectful hospitality.

Image The Betel Leaf Co.

Image The Betel Leaf Co.

(Clockwise from top left) Paan can be had with a variety of condiments; the paan plant; and a Bengali wedding ritual with a paan leaf.

Paan is cultivated across India. Traditionally, the leaves are stored in bamboo baskets, kept in the dark and cured with smoke. Too much water spoils them and too little dries them.

Be tel is an aromatic creeper, and you can easily grow it as an ornamental plant in your home.

It's said the P ortuguese coined the name betel, from the Indian word ' vettile'.

E xperts say paan has originated from the Sanskrit word parna, which means 'leaf'.

Art of paan

It also has had a deep influence on culture, craft and traditions of India. The heart-shaped paan motif is common in Indian textiles. Jewellery too often draws inspiration from the shape, and so does a host of accessories - the embroidered batwa (small bag) to carry the paandan (box for paan leaves), a sarota (areca nut cutter) and pikdaan (a vessel to spit after chewing paan). In former royal households, a person trained in the art of making paan would be in charge of the elaborate and artistic process. Each family had a unique recipe. Some would boil the areca nut in milk, while others soaked it in rose water. Ingredients were kept secret and so were paan-folding techniques! Ingredients to prepare the paan could range from cardamom, clove, mace, nutmeg, camphor, fennel seeds, dried fruits, coconut powder,

khoya (thickened milk) or gulkand (dried rose petals in sugar syrup). In South India, a rice dish cooked with betel leaf and garlic, vetrilai sadam, is very popular.

Health in a leaf

Wellness traditions consider paan to be important for health - as a mouth freshener and digestive. Dr. Avni Kaul, a nutritionist, says, "Betel leaves provide vitamin C, thiamine, niacin, riboflavin, carotene and calcium. Chewing paan after a meal increases the metabolic rate of the body.” As per Acharya Venu Saraswat, an Ayurvedic practitioner based in Varanasi, "Chewing paan reduces medha dhatu (body fat) and increases the metabolic rate of the body. But it ought to be combined with the right natural ingredients."

With inputs fromAarti Kapur Singh

Image

The Betel Leaf Co.

Get 5% cashback up to ` 750* on bookings made with HSBC Credit Card, every Saturday and Sunday. Min. transaction: ` 5000. Offer valid till 31st March 2023 on the IndiGo website and app. Other terms and conditions apply.

Meet the authors

A taste OF THE REAL MCCOY!

A taste OF THE REAL MCCOY!

V ibrant Naples is known for palaces, churches and frescos. But it's equally popular as the birthplace of the pizza Margher ita.

Words Gustasp and Jeroo Irani

Gustasp and Jeroo Irani are gluttons for adventurous escapades and their stories and photographs attempt to capture heritage, culture, hotspots and secret retreats the world over.

To know more, follow them on www.gustaspandjeroo.com

The glamorous Italian city of Naples has a rakish devil-may-care charm while Rome, Italy's charming capital, has a grandiose aura. However, both are locked in a fight-to-the-finish battle for pizza supremacy.

Naples claims it birthed the quintessential "Pizza Margherita", slathered with sun-dried red tomato and mozzarella cheese. Rome, on the other hand, declares that its thin crust pizza is the best in the world. Since ancient times, flat breads with seasonal toppings, seared in wood-fired ovens were common not only in Naples but also in other regions of Italy.

Photo: Gustasp and Jeroo Irani

It is believed that the pizza was born in Naples and, subsequently, has been raised there to the level of fine art, and is now laced with an intensity of taste and flavour, unknown in its early days.

However, to get hold of the real McCoy, head for the pizzerias with a sign on the door that says "La Vera Pizza Napoletana" (the real Neapolitan pizza). To earn this seal of approval, a pizza maker has to adhere to stringent guidelines. For instance, a Margherita has to be topped with mozzarella cheese (preferably made from buffalo milk) and extra virgin olive oil poured with a spiral motion. The dough must be tossed and kneaded by hand and the pizza must be cooked in a wood-fired oven that has reached a specific temperature!

We decided to narrow down our search to the quintessential pizza Margherita and the treasure hunt led us to Pizzeria Brandi, a pizzeria linked to the birth of this iconic dish. The pizzeria is snuggled in a noodle-like bylane on the corner of Via Chiaia, Naples, a very chic street where, in the past, intellectuals and the aristocratic folks used to shop at the most fashionable outlets or stop for a coffee at Gambrinus, a historic coffeehouse!

Where else to eat

Other top pizzerias to try in Naples

G orizia 1916

Pizzeria C arminiello

S tarita a Materdei

L’antica Pizzeria da Michele

P izzeria da Attilio

P izzeria Tutino

A ntica Friggitoria La Masardona

Smiling waiters in white T-shirts with the Brandi crest and black trousers waltzed around with pizza platters that they served to their ravenous clientele. Intoxicating aromas from wood-fired ovens assailed us and Italian wine flowed as freely as the waters that lap the Bay of Naples. Patrons watched the theatrics of daily life unfold around them on the sidewalk outside.

In the muted environs of the wood-beamed restaurant, tables were laid with gleaming white napery and cutlery. The eatery was adorned with 19th-century memorabilia, shrines to saints, gilded mirrors, and bouquets of flowers, beyond which one could see the kitchen and the pizzaioli (pizza makers) at work.

We watched dough being tossed in the air and shovelled, with all manner of toppings,

In Naples, head for the pizzerias with a sign on the door that says "La Vera Pizza Napoletana", which means the real Neapolitan pizza.

W hat else to see and do

• M useo Archeologico Nazionale di Napoli: The National Archaeological Museum houses one of the world’s finest collections of Graeco-Roman artefacts.

into the scorching blood-red heart of the oven, only to emerge as a crisp tableaux of colour. As the restaurant filled up with customers, the order “pronto c a pala! [ready with the pizza shovel]” rang out with unfailing regularity. It all pointed to the fact that Pizzeria Brandi is more than just an eating-out experience; it’s a live performance and the staff seemed to enjoy playing their roles on life’s stage, with typical Italian gusto.

Said to be the oldest pizzeria in Naples and one of the best known, it has moved with the times but has nurtured its precious heritage. The direct descendants of the pizza maker who started the restaurant, runs it today with single-minded dedication. There were alluring combinations – topped with ruby-red tomatoes and local cheese, others with white bait, mushrooms or slathered with cream and smoked salmon; some were simmered with pork fat and cheese. However, for many at Brandi, pizzas are just a tantalising overture to be followed by such regional delicacies as liver slices rolled in laurel leaves; homemade sausages with varying amounts of meat accompanied with local-fresh broccoli and fried mozzarella sandwiches. We salivated in anticipation of the Margherita. The pizza had a well-cooked base and was embellished with tomatoes that eddied with swirls of mozzarella. We broke off slices, folded and popped them into our mouth - the Neapolitan way.

Local lore has it that in 1889, Raffaele Esposito, the then chef of Pizzeria Brandi, was invited to the royal palace at Capodimonte to prepare pizzas for the royal family. Raffaele prepared an assortment of pizzas for the royals and created one that contained the three colours of the new Italian flag: the red of tomato, white of the mozzarella and fresh green basil. Queen Margherita loved the one with mozzarella and tomatoes. Hence this pizza was christened "Pizza Margherita". The family even has in its possession a piece of yellowed paper from the official “taster” expressing royal satisfaction with the pizzas.

As we rounded off our meal on a sweet note – delicately-flavoured lemon ice cream – our host informed us that a number of celebrities including Luciano Pavarotti (noted Italian operatic tenor) and Chelsea Clinton (American author, advocate and teacher) have dined at Brandi.

• M useo di Capodimonte: This is one of Italy's largest and richest art galleries.

• C appella Sansevero: This Baroque chapel is home to Italian sculptor Giuseppe Sanmartino's masterpiece, Cristo velato (Veiled Christ).

• C atacombe di San Gennaro: Naples' oldest and most sacred catacombs is a Christian pilgrimage site.

• Teatro di San Carlo: One of Italy's oldest opera houses, where an evening show is magical.

• L ungomare: A laidback p edestrian sea front strip.

• C astel dell'Ovo: One of Naples’ oldest castles is known for its history and fantastic views.

• P ompeii: The ancient city is located in Campania, around 20 km from Naples.

In Italy, you can fly to Milan, Venice, Rome with IndiGoTurkish Airlines codeshare flights. Naples is about 220 km from Rome.

Photos: Gustasp and Jeroo Irani

'Mumbai, Meri Jaan'

CHEF

GARY MEHIGAN

Celebrity chef and the face of Masterchef Australia, a television series he was a part of for 11 seasons, Gary Mehigan, probably has more fans in India than anywhere else in the world. And he, too, loves this country, its “incredible food” and, of course, “its people”. We catch up with him in New Delhi, during a three-city tour to conduct masterclass sessions with chef Pooja Dhingra in Bengaluru, Mumbai and the capital. Mehigan's just returned from a 10-day Nagaland trip, attending the Hornbill Festival.

While it is extremely interesting to talk about food and learn about his rich and varied culinary experiences through India, what we love about Mehigan the most is his humility and his “love” for India, especially Mumbai. According to him, Mumbai is the “New York of India but far more exciting”. He’s been to the city more than 15 times and knows it well. It was also the first Indian city that he visited in 2010 and he can't forget the experience. Keeping that in mind, his advice to travellers, especially those coming from abroad, and visiting Mumbai for the first time, is to “go with an open mind and just soak it all in”. He says, “As you drive away from the airport, wind the window down – take in the smell, the humidity and the salty air. It’s a total assault on

the senses but it just awakens something within.”

The chef has read Shantaram, a highly-acclaimed book based on Mumbai by Australian author Gregory David Roberts. “It is a white person’s account of the city, which will always be different from a local perspective. But when I read it, the experiences felt tangible,” he shares.

Over the years, Mehigan has travelled in local buses and auto-rickshaws, and has tried to experience the city in its “entirety”. “Mumbai's pulse is distinct from any other city in the world,“ he adds. He has noticed its changes and is very curious about how it will transform over the next 100 years!

A ustralian celebrity chef and television host Gary Mehigan shares his love for India's 'City of Dreams'. Follow his tips on where to go, what to see and what to eat in this bustling metropolis.

Words Shibani Bawa

Travel Essentials

A laminated check-list finds a permanent place in my suitcase. From a set of knives to thermomix (a kitchen appliance), there are a few cooking essentials that I always travel with on work trips. Other items include a medicine kit, adaptors and scissors. My favourite is a roll-up pillow that I insert into a pillow cover at any hotel in the world to get the best sleep. Always.”

Mumbai Favs

“I love the vibe of Mumbai - from the evening breeze at Marine Drive to the plush environs of Bandra. I have loved walking through Dhobhi Ghat and Dharavi as well, both of which are equally intrinsic to the city. I also enjoy signing up for walking tours whenever I get the time.”

Packing Mantra

Foodie Trails

Owing to his profession, Mehigan has chef friends at some of the finest restaurants in Mumbai. Among his favourites are the Bombay Canteen, Masque, O Pedro and Joshi House. Off late, he has enjoyed his experience at The Lovefools, where global flavours are served through unique culinary innovations.

Indian snacks like pani puri, papdi chaat, bhel puri, keema pav, pav bhaji, vada pav, malpua, jalebi – name it and Mehigan loves it! “While nothing beats street food on the street, you can also head to Swati Snacks to get your fill.”

The itinerant chef believes in traveling light. His mantra for packing includes “stretchy, comfortable, wrinkle-free cloth es". "I roll everything into neat cylinders to optimise space," he a dds.

5 Ways Ways 5 One Place One Place

The land of chocolate, waffles, beer and fries! But walk deeper into the cobbled streets and you will find the most stunning works of art and architecture. In Brussels, Belgium, calories don’t count and neither do the steps!

Fly to Brussels in Belgium with IndiGo-Turkish Airlines Codeshare flights.

HERITAGE

GRAND-PLACE

A UNESCO World Heritage Site, the magnificent GrandPlace is the central square of the City of Brussels. A pinnacle of Brabant Gothic, the Hôtel de Ville (City Hall), accentuated by its bell tower, is the most famous landmark of the GrandPlace. The square is the finest example of architectural and artistic styles showcasing the region’s cultural heritage.

ATOMIUM

The iconic Atomium was originally constructed for the 1958 Brussels World’s Fair. Representing an iron unit cell magnified 165 billion times, the monument with its unique silhouette has, over time, grown to become a symbol of Brussels and Belgium.

ART

MAGRITTE MUSEUM

This museum offers an insight into the oeuvre of famous Belgian Surrealist René Magritte. It boasts a collection of over 200 of his works, including paintings and sculptures along with films by him. The museum also has the most important collection from the artist’s "vache" period.

MUSICAL INSTRUMENTS

MUSEUM

Housed in a beautifully-restored complex that is a mix of Art Nouveau and Neoclassical design, this unique museum displays over 1,000 interesting instruments. The audio-video guide helps in experiencing the sounds.

BRUSSELS COMIC BOOK ROUTE

Renowned for its comic history and such iconic characters as Tintin, the Smurfs, Asterix and more, the city has murals dedicated to characters, and scenes from Franco-Belgian comic strips. There are several routes spread across the city, making the trail a prized piece of art.

BELGIAN CHOCOLATE

Do try such traditional brands as Neuhaus, Godiva, Leonidas and Pierre Marcolini. Don’t miss the Choco-Story Brussels, a chocolate museum with chocolate-related exhibits and live demonstrations with a master chocolate-maker.

CULTURE BEER

The 'Beer culture of Belgium' was inscribed in 2016 on the UNESCO Representative List of Intangible Cultural Heritage of Humanity. The brewing heritage of the country reflects in its diverse yet original beers. Some must-tries include Liefmans kriek brut, Westmalle Trappist tripel and Duvel tripel hop citra.

SHOPPING

PLACE DU JEU DE BALLE

Visit the famous flea market on the Jeu de Balle Square in the heart of the historic Marolles district. From second-hand clothes and books to decorative objects, quirky knick-knacks and more - you'll not be disappointed here. Do not forget to bargain!

EEL IN THE GREEN

The delicious eel in the green (paling in ‘t groen in Dutch/anguilles au vert in French), is a dish prepared with meaty freshwater eel stewed in a thick green sauce of

FOOD

MOULES-FRITES

Order the classic Belgian moulesfrites to slurp on the mussels typically cooked in white wine and accompanied with fries.

GALERIES ROYALES

The spectacular Galeries Royales houses retail outlets catering to beauty, decoration and fashion along with chocolate shops and theatres. Opened in June 1847, it is celebrating its 175 year anniversary till June 2023.

Volunteering for Change

At IndiGoReach, Employee Volunteering is an integral part of all our CSR interventions. It is also an expression of our culture of reaching out to communities when our employees generously give their time and talent to contribute to a CSR programme of their choice.

Since December 2022, our teams in 49 locations have visited schools/NGOs/care homes in their respective cities and organised fun filled activities and interactions.

Our employees have generously contributed more than 5,000 gifts during the festive month of December.

Breaking bread

Pre-book from an exclusive menu of 22 delectable preparations of local hits from kitchens and streets around the world, specially created by the chefs at our brand new Food Lab. Made today. Served today. Bon appétit!

Get a complimentary beverage when you pre-book.*

Pre-booking from our exclusive menu means no extra perishable food items on-board. So food wastage is reduced. Pre-booking gets you a complimentary beverage and 15% off. We told you. It’s a good thing.

Good things happen to those who do good things.

Pre-book. Help reduce wastage. And your bill.

When you pre-book from our exclusive menu at 15% off, every food item we carry on-board is accounted for. No perishable extras. No food wastage. And an added bonus of a complimentary beverage.

Shahi Paneer Mini Kulcha

Butter Chicken Mini Kulcha ‡ 450 // $6

Dal Makhani Mini Kulcha

Instant meals

Add hot water. Eat. Life should be this easy.

Served hot

Dal Chawal / 75gm

‡ 300//USD 4

Preparation time: 8 minutes

Rava Upma (Contains nuts) / 88gm

‡ 250//USD 3

Preparation time: 5 minutes

Poha*/ 85gm 777

‡ 250//USD 3

Preparation time: 6 minutes

Masala Twist Cuppa Noodles / 75gm 777

‡ 250//USD 3

Preparation time: 4 minutes

Chicken Curry Rice / 93gm

‡ 350//USD 4

Preparation time: 9 minutes

Nissin Zesty Chicken Noodles / 70gm 777

‡ 300//USD 4

Preparation time: 3 minutes

Munchies

Chips. Cookies. Or simply go nuts.

Salted Cashew Nuts in a collectible, reusable tin / 50gm 777

‡ 200//USD 3

Smoked Almonds in a collectible, reusable tin / 50gm 777

‡ 200//USD 3

Chocolate Chip Cookies in a collectible, reusable tin / 75gm 777 ‡ 100//USD 2

Sugar-free Multigrain Cookies in a collectible, reusable tin / 50gm ‡ 100//USD 2

Beverages

Blow hot. Blow cold. Tough decision.

Served cold

B Natural Mixed Fruit Juice with Chunks / 300ml 777

‡ 200//USD 3

Paper Boat Pomegranate Juice / 250ml 777

‡ 150//USD 2

Aerated Soft Drink (Coke) / 350ml 777

‡ 100//USD 2

Bottled Natural Mineral Water / 500ml 777

‡ 50//USD 1

Sunfeast Mango Smoothie / 300ml 777

‡ 200//USD 3

Cold Coffee / 200ml 777

‡ 150//USD 2

Aerated Soft Drink (Coke Zero) / 350ml

‡ 100//USD 2

Served hot

Girnar Masala Tea 777

‡ 150//USD 2

Cappuccino 777

‡ 150//USD 2

Black Coffee (without sugar) 777

‡ 150//USD 2

Darjeeling Tea (without milk) 777

‡ 150//USD 2

Low-sugar Girnar Masala Tea

‡ 150//USD 2

Low-sugar Cappuccino

‡ 150//USD 2

Green Tea

‡ 150//USD 2

One for the skies. Cheers. Spirits

Majestik Syrah 18.7cl

Sky Price - USD 8

Majestik Sauvignon Blanc 18.7cl

Sky Price - USD 8

Hardys Merlot Cabernet 18.7cl

Sky Price - USD 8

Hardys Chardonnay Semillon -18.7cl

Sky Price - USD 8

Johnnie Walker Black Label Whisky 5cl

Sky Price - USD 9

Smirnoff Red Vodka 5cl

Sky Price - USD 8

Turn it into a Bloody Mary + USD 2

Budweiser Beer 35.5cl

Sky Price - USD 7

We raised the bar

While some raise a glass to life, here's a happy selection of duty-free alcohol to raise a bottle to. Or two, we don't judge. Get your hands on these classics to raise the spirits of any and every occasion.

Buy on board

These products are available on your flight, and not on ground. Please contact our cabin crew if you wish to purchase them.

One of the best known vodkas, Absolut Blue is famed for its full bodied and complex, yet smooth and distinct flavour. It not only lights up taste buds but also any occasion, making it a party favourite! Should you give this a shot? Absolut-ly!

The name is Walker... Johnnie Walker. The signature square bottles. Coloured labels distinguishing the blends. Complex flavours. No wonder it’s been called “the Savoy, the Everest of deluxe whiskies”.

Pour yourself a glass of tradition with the iconic Johnnie Walker Double Black. With its naturally smoked flavour and expert blend, this is one whisky that will keep you coming back year after year.

100cl

100cl

100cl

Consumption of duty-free liquor in the aircraft is strictly prohibited. Duty-free liquor will be handed just before landing. Duty-free liquor allowances- Bangkok: One litre of liquor; Dubai: Four litres of spirit; Muscat: Two litres/two bottles of liquor per family, if imported by a Non-Muslim; Singapore: Free import of wines, spirits and beer not exceeding one litre each by passengers of 18 years of age and above.

Sky Price USD 21

Sky Price USD 38

Sky Price USD 50

Nainital Mussoorie