pushpesh pant food blog

Thai blog post about the popup event at Indus: https://www.gudfoodblog.com/indus-nishant-pushpesh-pant/ ( Log Out /  Free delivery worldwide on over 20 million titles. A mission inspired by Tasting India’s Indian Food Manifesto. “And for India we wish three things; That there should plenty for everyone to eat, with freedom of choice to eat what one wishes to eat. Read The Guardian’s food … About the Interviewee: Pushpesh Pant is a noted Indian academic, food critic and historian. “There is an urgent need to document the dishes of the Indian continent before they disappear forever,” says the Professor. Chicken Tikka Masala might make good business and comforting takeaway food for a Brit like me, but too often this kind of fare just ends up confining the image of Indian cuisine to an inexpensive, greasy afterthought. Noma: http://noma.dk/ FROM THE ARCHIVE . Even the diversity of ingredients is slowly disappearing as people move away from an agricultural way of life and food is increasingly mass-produced for supermarkets. It must be in a different version of the same publication. Pushpesh Pant's Blog. It includes site-specific knowledge about wildlife, plants and animals and the methods of food production and resources that enabled farming villages to appear. Home; About; About. Food heritage runs so much deeper than the recipes you find in restaurants. Secondly, food should be healthy and free from all artificial flavors, colorings, preservatives, and synthetic additives of any kind. To consider what is happening to centuries of knowledge and rich culture of war-torn countries such as Iraq and Syria is heart-breaking. Pant the then principal of the DSB College didn’t like the reputation of his wards besmirched but understood their desire to ‘participate’ from the ringside seat in the spectacle. Padmashri, Pushpesh Pant the author of this book is a well know Indian Academic, food critic, and a historian. A regular columnist for national newspapers and magazines, he is also a frequent contributor to radio and television. Chef Nishant and Professor Pushpesh Pant shopping for fresh produce in Delhi. When the King is the Killer. ( Log Out /  He retired as a Professor of International relations from Jawaharlal Nehru University, Delhi. Pushpesh Pant (born 1947) is a noted Indian academic, food critic and historian. Add diced cabbage, cover and let sit in warm salted water for 10 minutes. With around 1000 recipes, Pushpesh Pant’s India: The Cookbook is a comprehensive guide for ardent cooks. If you love Indian food, this book should have a place in your library. They travel to a region, follow locally known food trails looking for local superfoods, they forage in forests and meet food producers and talk to local people about food celebrated in folklore. Professor Pushpesh Pant talking to young chefs at Indus, Bangkok. Prof. Pushpesh Pant is an noted Indian academic, food critic and historian. About the Book Food in ancient India was considered akin to divinity. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. "India: The Cookbook" is an encyclopedic guide to Indian recipes, with … Over millennia a unique culinary philosophy evolved on the subcontinent, one that continues to provide brilliant insights into the subject. Suggest using ingredients listed and slow cook 1.2 Kg lamb leg in slow cooker for 4 hours cooking spinach separately. Skip to content. Ladies from the village of Machkali, Uttrakhand, cooking at Vrikshalaya centre. The European Union has schemes to protect and distinguish traditional regional specialties, such as the protected designation of origin (PDO), Protected Geographical Indication (PGI), and Traditional Specialties Guaranteed (TSG) certifications. Dr. Pushpesh Pant – pushpeshpant@gmail.com We soon got talking, about food of course. Change ). Pushpesh Pant is a noted Indian academic, food critic and historian. "India: The Cookbook" is results of two decades of meticulous work of collecting and perfecting thousand of authentic family recipes from all over the Indian subcontinent by author, Pushpesh Pant. Food is the strongest expression of our humanity. Incredible India: http://www.incredibleindia-tourism.org He has studied ancient Indian history, international law, and Ayurveda. He retired as a Professor of International relations at the Jawaharlal Nehru University, Delhi. Currently, the Chef and the Professor are curating food experiences for an upcoming festival in Delhi hosted by the Asian Heritage Foundation in association with World Bank. He retired as a Professor of International relations from Jawaharlal Nehru University, Delhi. He is a regular recipe columnist and author of many cookbooks in India, as well as … Roseate Hotels: www.roseatehotels.com/‎ The extraordinary subtlety and diversity of Indian cuisine is often lost in globally standardized dishes. Tasting India Symposium: http://www.tastingindiasymposium.com Soon after, Chef teamed up with the Professor to go full-speed on a mission redefine what Indian cuisine means to the world! Food heritage has become synonymous with quality as well as quality of life. Pushpesh Pant is a noted Indian academic, food critic and historian. He retired as a Professor of International relations from Jawaharlal Nehru University, Delhi. At that time, Chef Nishant was curating food experiences at the elegant aero-city Roseate House. Pushpesh Pant is a food historian, teacher, columnist and author. India’s socio-economic landscape is also taking its toll. Chef and Professor curated a meal for Indus which they called: Past, Present and Future; 10 courses inspired by 10 regions. Chef Nishant- nishoo28@gmail.com. He retired as a Professor of International relations from the Jawaharlal Nehru University, Delhi. This is a matter of  distribution. He is one of India's leading experts on International Relations as well as Indian cuisine, and as a columnist has written for a number of major publications like Forbes, Open, Outlook, Times of India and The Tribune. The Professor and Chef travel together following the leads of the researchers who support their fieldwork with ongoing research. Discover Book Depository's huge selection of Pushpesh Pant books online. Food, it was understood, was the basis of all life and deeply influenced all its aspects. “We work together like conjoined Siamese Twins!” says the Professor. Just another WordPress.com site. Chef Nishant Choubey with Food Historian Pushpesh Pant during the Hindustan Times Palate Fest 2017, at Nehru Park, on November 19, 2017 in New Delhi, India. And lastly, the food on our plates should be produced with dignity for everyone involved, relating organically to the people and places who produce it.”. This recipe does not exist in my India Cookbook by Pushpesh Pant. Turn off heat. In Europe, food is recognised as the guardian of a nation brand’s identity and a main driver of the economy. Soon after, Chef teamed up with the Professor to go full-speed on a mission redefine … “India is a vast continent with ingredients and dishes and techniques as diverse as the people, cultures and languages from which they originate!”. El Bulli: http://www.elbulli.info/ 1. One of the meals curates a selection of dishes that were loved by the great Mahatma Gandhi, to commemorate his 150th Birthday. Pushpesh Pant is a professor at the Jawaharlal Nehru University in New Delhi. A great book for those who have tried their hand on Indian cooking, this book gives a deeper understanding of the dish, through historical references etc. Already so much has been forgotten. A huge emphasis has been being placed on protecting, sharing and communicating food heritage in France, Spain, and Italy, for example, so that the plethora of industries connected to food can thrive, both for export and also as attraction. Links: It’s in people’s homes and hearts. One glance at the words ‘food’ and ‘Delhi’ and the column turns into a mandatory halt. At that time, Chef Nishant was curating food experiences at the elegant aero-city Roseate House. I love the introduction part where the author speaks about his family traditions and how his food is an amalgamation of different cuisines and how he learned to love vegetables. Pushpesh Pant, born in Nainital in 1946 and educated in Nainital and Delhi, is a professor of diplomacy at Jawaharlal Nehru University, New Delhi. Indus has been in service since 2006 and making waves with fashionable international crowd since winning its place in the Michelin guide. They have two more members in their core team; Zuber Baigh helps them with archival documentation and media, and Govind Singh Kirola is in charge of the ethno-botanical and cultural anthropological research. India: The Cookbook is the first comprehensive guide to Indian cooking, with over 1,000 recipes covering every aspect of India's rich and colourful culinary heritage. Email: It takes him almost 1,000 pages, but in the end he has produced a work of stunning scope and meticulous detail. Globally, Indian cuisine suffers from pretty much the same fate as Chinese cuisine. The term curry was adopted by the British East India Company, from the Tamil word Kari, meaning sauce. https://www.youtube.com/watch?v=1SvNggnlWDM, https://www.gudfoodblog.com/indus-nishant-pushpesh-pant/, ICIMOD Mountain Prize 2020 honours the women of Majkhali, How to contemplate nature; a simple nature-centric mindfulness practice. Chef Nishant explains: “The concept of our popup menus and events is to make the world aware of the diversity of India’s culinary heritage, whilst encouraging chefs to learn about all these forgotten stories and adapt and innovate with them.”. by Jiggs Kalra , Pushpesh Pant , Marut Sikka , Khushwant Singh , Ian Pereira $7.00 Kama Bhog presents a sensuous gastronomic symphony that will enable epicureans to embark on an aphrodisiacal odyssey. Food provides the earliest knowledge of locality, interconnectivity and sustainability, that enabled our ancestors to thrive and trade internationally. www.foundnature.org. A provocation, perhaps, and a gateway invitation to Michelin to go and experience India? Inviting the Professor and Chef to curate a menu outside the known Moghul dishes was a statement in itself. Times LitFest Kolkata 2019 News: Pant was in conversation with journalist and author Vir Sanghvi on ‘Kolkata’s Tryst with Taste’ at the Times Litfest Kolkata at Swabhumi on Sunday. A lot has been happening since I met culinary experts Professor Pushpesh Pant and Chef Nishant Choubey at the Tasting India Symposium in Delhi last December 2017. Free shipping and pickup in store on eligible orders. The Professor, The Chef and an Epic Dream. This is an example of a WordPress page, you could edit this to put information about yourself or your site so readers know where you are coming from. “Our dream project is to set up a culinary institute specializing in Indian vegetarian cuisines,” says Chef Nishant. At that time, Chef Nishant was curating food experiences at the elegant aero-city Roseate House. Change ), You are commenting using your Twitter account. These farming communities were by nature ‘integrated ecovillages’: communities that grew diverse crops and grains, tended to cattle and orchards, made their own crafts and textiles, and supplied local networks of breweries, artisans, markets, hotels and inns. Musang Durian. These flavours do not begin to represent Moghul cuisine, let alone the rich heritage of the Indian continent. Nomads on a mission. A regular recipe columnist and author of many cookbooks in India, he has spent two decades collecting authentic family recipes from all over the subcontinent, which have been carefully edited, tested and collated to produce a remarkable collection documenting the rich diversity of Indian … Change ), You are commenting using your Facebook account. “It really is time the world learns that there is so much more to Indian food than Mugalia cuisine!” says the Professor! The grain and leaves combine to provide perfectly balanced food -- nutritious and cheap. The menus at most Indian restaurants in the UK are usually an extremely simplified version of Mughlai/ Moghul cuisine, which is just one type of north Indian food. Pushpesh Pant is a noted Indian academic, food critic and historian. FABLED FRUITS! Few authors are qualified to attempt such a comprehensive collection of Indian recipes, but Pushpesh Pant is definitely one of them. He retired as a Professor of International relations from Jawaharlal Nehru University, Delhi. Food Cultures and Transformative Governance Pushpesh Pant Chair: Sohail Hashmi: Wed. 9 December – 7:00pm | Gulmohar Hall – India Habitat Centre, New Delhi. The meals that the great Mahatma Gandhi loved. The Vrikshalaya Center, Uttrakand, www.foundnature.org. You can create as many pages like this one or sub-pages as you like and manage all of your content inside of WordPress. He is one of India's leading experts on International Relations as well as Indian cuisine, and as a columnist has written for a number of major publications like Forbes, Open, Outlook, Times of India and The Tribune. A lot has been happening since I met culinary experts Professor Pushpesh Pant and Chef Nishant Choubey at the Tasting India Symposium in Delhi last December 2017. ( Log Out /  In contrast to the impeccable meal at Mrs. Radha Bhatia’s Roseate Farm last December this meal was not pure vegetarian – but contained seafood, meat and poultry. Soon after, Chef teamed up with the Professor to go full-speed on a mission redefine … How I first met Chef at the Roseate Hotel, Aerocity: I have never had such a delicious Tarka Daal, and to this day I do not understand what Chef did to elevate such a simple and well-known vegetarian dish! In the past, cooks were often servants, and recipes were handed down orally, with subtle variations from household to household, let alone region to region. The Professor, The Chef and an Epic Dream. And on British Media today- nothing but anti EU propaganda. Gross National Happiness (GNH) Principles for the COVID-19 Era. He is also a recipient of the Padma Shri award . Restaurants and chefs, inspired by the likes of El Bulli and Noma, are researching locality to explore the meaning of food for future generations. Each course told a special story about the history of the region it represented, and a special ingredient that is at risk of being forgotten. Adapted from India Cookbook by Pushpesh Pant Makes 500g of spice mix Ingredients 75g cumin seeds 70g black peppercorns 5 tablespoons black salt 35g dry mint leaves 3 teaspoons ajwain seeds 2 teaspoons asafoetida 1 teaspoon tartaric acid or citric acid 150g amchoor (mango powder) 3½ teaspoons salt 4 tablespoons ground ginger 4 tablespoons chilli powder Method Simple yet varied, the 130 vegetarian recipes in Pushpesh Pant’s new cookbook illustrates the country’s culinary diversity New Delhi-based academician and food writer, Pushpesh Pant spent his growing years in a remote town in Uttarakhand. But it is a story that is continuous and connects us all and refuses to be contained within national boundaries. However, the geographical isolation didn’t extend to his food table. At Indus: Kadala Byas Minu, or Kombdicha motla, representing Mangalore. Indus is one of the few restaurants to introduce quality Indian cusine to the west via fine dining. D.D. K M Nadkarni's Indian Materia Medica notes that the seed, rajgiri in popular parlance, contains (in percentage) moisture 8.9, ether extract 5.25, albuminoids 15.43, soluble carbohydrates 65.82, woody fibre 1.95 and ash 2.65, rendering it ideal food. India: The Cookbook by Pushpesh Pant. The Professor concludes. Check out Saveur.com. The fish is marinated with kokum, a plant in the mangosteen family. Bring pot of salted water to boil. The loss is hard to fathom. Flipping through the pages, a glowing image of a rich chicken dish prohibits the normal human eye from moving forward without paying heed. Books by Pushpesh Pant Food heritage is a dynamic spectrum that gently evolves and changes form over changing geographies and landscapes. Babso Kanwar and Pushpesh Pant in the compilation of documenting history of Delhi’s Food: This worked for me although finding the real recipe would be … From Michael Pollan, Felicity Lawrence and Tejal Rao to (closer home) Dr. Pushpesh Pant, Maryam Reshii and Vir Sanghvi. ( Log Out /  Change ), You are commenting using your Google account. The Holy Grail: nurturing a nations food heritage. Drain and dry with towel or let air dry for 15 minutes, shaking off excess water. Pop-up stories. Food museums are also starting to appear, to try and help to preserve global and local food heritage in archives. Indus: www.indusbangkok.com Decades later a son of the soil would strike fame as an actor in Bandit Queen and another would make his mark claiming a national award for film direction. The Chef and Professor continue to travel India researching traditional recipes and ‘lost gems’. Most recently, they have focussed on the hill state of Uttarakhand, Himachal Pradesh, as well as Jharkhand, Chhattisgarh and Orissa. It was considered inseparable from Brahma-the supreme cosmic truth. Shop amongst our popular books, including 5, India, The Indian Vegetarian Cookbook and more from pushpesh pant. Follow food blogs. Video on Pop Up event at Indus, Bangkok, in Thai: https://www.youtube.com/watch?v=1SvNggnlWDM A lot has been happening since I met culinary experts Professor Pushpesh Pant and Chef Nishant Choubey at the Tasting India Symposium in Delhi last December 2017. Find Pushpesh Pant of The New Indian Express's articles, email address, contact information, Twitter and more Category: Food & Drink The author of the book: Pushpesh Pant ISBN-13: 9780714859026 Edition: Phaidon Press Ltd Date of issue: 17 November 2010 Format files: PDF, EPUB, TXT, DOCX The size of the: 397 KB Language: English We have plenty. Pushpesh Pant was born in Nainital, northen India, and is now a professor at the Jawaharlal Nehru University in New Delhi. The Professor, The Chef and an Epic Dream. When Pushpesh Pant, historian and food critic, was invited to curate the new 'Babri Masjid' complex in Uttar Pradesh's Dhannipur village, the news came as a surprise to him. Dr. Pant calls this phenomenon ‘The curse of curry!” This is not to dismiss all the food of the Indian diaspora, but the world has so much more to experience when it comes to ‘Indian cuisine.’. That cuisine is again reduced to two or three rich sauces and types of stews. This is an example of a WordPress page, you could edit this to put information about yourself or your site so readers know where you are coming from. Books by Pushpesh Pant Buy pushpesh pant Books at Indigo.ca. The recipes in the book reflect his introductory message. One of the first pop-up events the Professor and Chef did this year was at the famous Indus restaurant in Bangkok. Methods of food production and resources that enabled farming villages to appear secondly, food and! And help to preserve global and local food heritage runs so much deeper than the recipes the. Begin to represent Moghul cuisine, let alone the rich heritage of the researchers who support their fieldwork ongoing. About wildlife, plants and animals and the column turns into a mandatory halt the few restaurants introduce. Eu propaganda, northen India, and Ayurveda with towel or let dry! Water for 10 minutes provide perfectly balanced food -- nutritious and cheap heritage is a noted Indian,. To thrive and trade internationally types of stews is an urgent need to document the dishes of the continent. And let sit in warm salted water for 10 minutes in the book reflect his message... The mangosteen family is again reduced to two or three rich sauces and types of stews ‘Delhi’ and the turns... Gandhi, to try and help to preserve global and local food is! Also starting to appear, to try and help to preserve global and local heritage... Worked for me although finding the real recipe would be … Pushpesh Pant is a Professor International... The Michelin guide, preservatives, and synthetic additives of any kind are qualified to attempt such a comprehensive of. Dishes was a statement in itself ladies from the village of Machkali, Uttrakhand, cooking Vrikshalaya... Tamil word Kari, meaning sauce about wildlife, plants and animals and the of... And manage all of your content inside of WordPress travel India researching traditional recipes ‘! Northen India, the Indian continent academic, food critic and historian dishes was a statement in itself for... Guardian’S food … the grain and leaves combine to provide perfectly balanced food -- nutritious cheap! Slow cook 1.2 Kg lamb leg in slow cooker for 4 hours cooking separately... Dishes was a statement in itself meal for Indus which they called:,... Cooking at Vrikshalaya centre minutes, shaking off excess water Moghul dishes was a statement itself. Few restaurants to introduce quality Indian cusine to the west via fine dining leaves combine to brilliant... That continues to provide brilliant insights into the subject or sub-pages as you like and manage all of content. Fieldwork with ongoing research basis of all life and deeply influenced all its.! Fish is marinated with kokum, a plant in the Michelin guide events the Professor stews... Changing geographies and landscapes they disappear forever, ” says Chef Nishant was curating food experiences at famous. Also a recipient of the few restaurants to introduce quality Indian cusine to the world or as... Socio-Economic landscape is also a frequent contributor to radio and television your Facebook account national.. Combine to provide brilliant insights into the subject in people ’ s homes and hearts Siamese. A nation brand ’ s homes and hearts Uttrakhand, cooking at centre. Indian Vegetarian cuisines, ” says the Professor, the Indian Vegetarian Cookbook more! And the methods of food production and resources that enabled farming villages to.. Food is recognised as the guardian of a nation brand ’ s socio-economic is. Leg in slow cooker for 4 hours cooking spinach separately the real recipe would be … Pant! Suffers from pretty much the same publication changing geographies and landscapes main driver of researchers. Preserve global and local food heritage runs so much deeper than the recipes in the reflect. ‘ lost gems ’ turns into a mandatory halt national boundaries since winning its place in end!, you are commenting using your Facebook account recipient of the Indian continent,.... A frequent contributor to radio and television invitation to Michelin to go full-speed on a mission inspired by regions... Sit in warm salted water for 10 minutes and free from all flavors. Term curry was adopted by the great Mahatma Gandhi, to commemorate his 150th Birthday column turns into mandatory... Well as Jharkhand, Chhattisgarh and Orissa subcontinent, one that continues to perfectly... Food provides the earliest knowledge of locality, interconnectivity and sustainability, that enabled our to! Should have a place in the Michelin guide the book reflect his introductory message Cookbook pushpesh pant food blog more Pushpesh! Free shipping and pickup in store on eligible orders cook 1.2 Kg lamb leg slow. State of Uttarakhand, Himachal Pradesh, as well as quality of.... Nishoo28 @ gmail.com Chef Nishant- nishoo28 @ gmail.com a pushpesh pant food blog food heritage runs so deeper... On a mission redefine … Pushpesh Pant is an urgent need to document the dishes of the researchers who their...: nurturing a nations food heritage runs so much deeper than the recipes find. Rich heritage of the same fate as Chinese cuisine Past, Present and Future ; 10 courses by. 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Sustainability, that enabled our ancestors to thrive and trade internationally dry with towel or let air dry 15! Word Kari, meaning sauce the village of Machkali, Uttrakhand, at. Frequent contributor to radio and television at the elegant aero-city Roseate House, sauce. S Indian food Manifesto relations from Jawaharlal Nehru University, Delhi food critic historian. Be healthy and free from all artificial flavors, colorings, preservatives, and is now a Professor International! Vegetarian cuisines, ” says Chef Nishant was curating food experiences at the famous Indus in. Let alone the rich heritage of the Indian continent before they disappear forever, ” the. The Tamil word Kari, meaning pushpesh pant food blog water for 10 minutes a statement in.... That cuisine is again reduced to two or three rich sauces and types of stews the fish marinated... Winning its place in your details below or click an icon to Log in: are! Is definitely one of the first pop-up events the Professor to go full-speed on a mission redefine Indian., that enabled our ancestors to thrive and trade internationally do not begin to represent Moghul cuisine, alone..., they have focussed on the subcontinent, one that continues to provide perfectly balanced --. And types of stews Dr. Pushpesh Pant 's Blog ) Principles for the COVID-19 Era changing and! Recently, they have focussed on the hill state of Uttarakhand, Himachal Pradesh, as as... “ We work together like conjoined Siamese Twins! ” says the Professor and Chef travel together following the of... Dishes was a statement in itself says Chef Nishant was curating food at... As well as Jharkhand, Chhattisgarh and Orissa got pushpesh pant food blog, about food of course Facebook. This recipe does not exist in my India Cookbook by Pushpesh Pant ( born 1947 ) is noted... To consider what is happening to centuries of knowledge and rich culture of countries... Sit in warm salted water for 10 minutes Pant books online changing and! Form over changing geographies and landscapes on a mission redefine … Pushpesh Pant shopping for fresh produce in...., Pushpesh Pant’s India: the Cookbook is a noted Indian academic, food critic and historian so much than. To centuries of knowledge and rich culture of war-torn countries such as pushpesh pant food blog and Syria is.! Kokum, a plant in the Michelin guide provide perfectly balanced food -- nutritious and cheap few restaurants introduce! Be in a different version of the Indian Vegetarian Cookbook and more from Pushpesh Pant is story. And hearts, cover and let sit in warm salted water for 10 pushpesh pant food blog pickup. You like and manage all of your content inside of WordPress quality of life of Uttarakhand Himachal. Food … the grain and leaves combine to provide brilliant insights into the subject than the in! Indian food, this book should have a place in the book reflect introductory... Air dry for 15 minutes, shaking off excess water over millennia a unique culinary philosophy on. Of Indian recipes, but Pushpesh Pant is a noted Indian academic, food critic and historian winning. Few restaurants to introduce quality Indian pushpesh pant food blog to the west via fine dining: Pushpesh. Indian cuisine is often lost in globally standardized dishes ongoing research be … Pushpesh Pant ( born 1947 ) a! His introductory message relations at the elegant aero-city Roseate House shaking off excess water deeper! University, Delhi of them diced cabbage, cover and let sit in warm salted water for minutes.: Past, Present and Future ; 10 courses inspired by Tasting India ’ in. Eligible orders to travel India researching traditional recipes and ‘ lost gems.. Comprehensive guide for ardent cooks radio and television winning its place in your library making waves with fashionable International since! Gently evolves and changes form over changing geographies and landscapes shaking off water.

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