In reality, they derive from patterns created by hard level techniques. Evil Sudoku Solving TechniquesĮvil Sudoku Solving Techniques such as the Jellyfish or the Medusa can look more complicated and harder to understand than the puzzle itself. Players should not attempt them unless they have already mastered the previous levels, as they might lose faith in their skills from the start and forfeit Sudoku completely. These puzzles are not made for the weak hearted. Working through the grid to find the solutions requires extreme attention, a lot of patience and an over-familiarity with the numbers. The rules are still the same as ever, but the allocated clues at the start of the game are even more reduced. Hard puzzles have become a fun hobby and they are currently looking once again for the thrill of facing a seemingly impossible challenge. We guess customer really is king.Evil Sudoku Puzzles are made for those players who are extremely confident in their logic skills and believe to be experts by now. Bhingarkar shared, “I started with the thought that healthy food isn’t boring.” After snooping, we found that Apte is not their only celebrity client, but Bhingarkar stays mum on that front to protect their privacy. The Mrs Undercover actor posted a video raving about delicious customised dabbas. Mohak Bhingarkar, founder of meal plan service Lean Meal Co, scooped up Radhika Apte’s heart with nutritious meals. Yabba-dabba loveĪ still from Radhika Apte’s video (right) Mohak Bhingarkar Pandey, the only woman on the team, shared, “It was my dream project and the biggest mural I have ever made.” City streets witness the best secrets, we say. After landing in the city, she realised that the Lalbaug mural was set to be a 50-ft portrait of hip-hop stars painted for World Music Day.

It has been a year since and so, we are delving into that history. When Delhi-based artist Prathma Pandey was invited to paint in Mumbai as part of street artist Man Mauji’s team, she blindly said yes. “I have a background in aviation this model is part of my collection.” The aviation buff said that he would like to dedicate the plane model to Thelma McCoy, a crew member, who was on that flight 75 years ago as a flight attendant. City-based aviation enthusiast Debasish Chakraverty shared with us a picture of a model of the aircraft that was made in England to commemorate 50 years of the carrier. The aircraft took flight from Santacruz airport on Jto reach London via Cairo and Geneva. The plane that made history was called Lockheed Constellation, an Air India aircraft that also earned the moniker, Malabar Princess. Yesterday marked the 75th anniversary of the country’s first international flight. Some dates draw in nostalgia more than the others. What’s not to like about sweltering summers in India? History hoversĪ model of Lockheed Constellation. The drink transforms into a cesspool of comfort around soaked vanilla sponge cake, sabza seeds and orange jelly bits. Not into daaru? Try the jigar thanda (in pic, left), Madurai’s summer cooler with nannari root extract, milk and almond gum. Its rum kick comes from the liquor-laced mascarpone. Soaked in espresso, the Bengali mithai turns fit to serve the Goan uncle from Mapusa.

The coffee rasgulla sundae reminded us a bit of TBC’s rum-drenched gulab jamun spliced like a bagel, but also brought back memories of hot afternoons spent licking ice cream off Korean spoons at Marine Drive’s Nataraj. Genius! The other section on the menu that deserves your attention for its unorthodox trials is dessert. The potato/aloo/batata was replaced with chilled sea bass cured with green mango chutney, and carrying the unmistakable zing of kairi chhunda that Gujaratis so love to mop up their thepla with. The sev puri platter sits on a dry lentils bed resembling a gravel garden

But it was with the body of the dish that the chef threw us a googly. The nylon sev topped with a scarlet sliver of Bhavnagri chilli crunched between our teeth.

We broke into an evil laugh on tasting a crisp sev puri, Mumbai’s hot-selling street food, fresh off Lower Parel restobar The Bombay Canteen’s (TBC) summer menu. We are talking paneer patra-ni-macchi, beetroot burger and soya chaap. For far too long, we have watched sacred non-vegetarian eats get ‘un-meated’. This diarist calls it the revenge of the meatarians.

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