Each year brings with it new beauty trends, techniques, tips, and products.
That beauty evolution carries on this year with more options than ever to make you glow, but also stay healthy and on trend with the new styles.
With that in mind Eastern Eye got award-winning beauty expert, writer, and blogger Ambarina Hasan to share 22 top tips for 2022.
They included helpful hints, product information, predictions, and ways in which to be environmentally friendly.
Beauty from within: We’ll be supplementing not just for health, but for skincare too. Look out for collagen supplements, vitamins, and minerals, all targeted for glowing skin.
Vegan beauty: A growing trend getting stronger is great vegan-based products. These include KVD, Green People, Biossance, Upcircle and so many more. Be3 Vegan Mascara is a current favourite of mine.
Skinimalism: Less is more in 2022! Cut down on the huge number of skincare products and active ingredients by focusing on quality over quantity. Could this be the end of the 16-step Korean skincare routine?
Keep it quick: Following on from skinimalism, low maintenance makeup will take the no-makeup makeup-look to the next level. Two minutes, three multi-tasking products and you’re out the door.
Ageism is out: The past two years have taught us that it’s a privilege to age and the face of mainstream beauty is already reflecting this. It is finally celebrating women in their fifties, sixties and beyond. So don’t let age stop you from looking your beautiful best and trying the latest looks.
Fermented beauty: Touted as ‘kombucha for the skin’, fermentation in skincare increases potency, penetration, and preservation. Fermented skincare has been shown to boost the skin barrier function and boasts a longer shelf life too.
Magical multi-tasking: Seek out makeup that’s targeted at skincare too. Alongside the low maintenance approach, beauty companies such as Dior are focussing on makeup products that work as hard as your skincare, which helps pare down your routine even further. I would recommend Dior Forever Skin Glow Foundation for it.
Recycle: A big beauty buzzword has been recycling and it will take centre-stage in 2022. It will be key to any successful brand and much more accessible. It is already available at Boots and MAC, where customers are rewarded financially for recycling. Meanwhile, mainstream brands like Maybelline offer recycling through supermarkets.
Sustainability: Another key word is sustainability, which will be vital in 2022, both in products and packaging. Aluminium steps up, along with plantable, compostable designs. Makeup pencils from Sprout Beauty can be planted once the pencil is too small to use, for bee-friendly wildflowers growing within a couple of weeks!
Nail niceness: Nails will be short and nude, a la Harriet Westmoreland designs. They will be chic, stylish and feel more grown up than the long, sharply pointed talons all over social media. They are infinitely more practical and easier to maintain too.
Inclusivity: The one-size-all approach is out, and inclusive beauty is in. All colours, sizes, and genders! Farah Naz, founder of EX1 Cosmetics is at the forefront of changing the way we classify skin tones and colours to be more inclusive than ever. Visit Instagram: @ex1cosmetics
Glowing skin: Seeing each other’s faces on Zoom during lockdown has fed into the low-maintenance approach for daily life. Less is now more, so glowing skin that shows and shines through trumps a caked-on, heavy makeup any day of the week.
Waterless beauty wins: As water becomes the planet’s most precious commodity, waterless products are leading the way. Waterless throughout the manufacturing process and waterless in formulation, Pinch of Colour is a waterless brand that doesn’t compromise on colours, application formulations and design.
Protection: SPF has become even more important in skincare and skin health than ever. It’s already a non-negotiable in a good skincare regime. Look out for new formulations and applicators, such at Kate Somerville’s Soft Focus Makeup Setting Spray with SPF50, so you can top up your protection through the day without disturbing your makeup.
Home spa: A little extra self-care at home has become the norm post-pandemic, and that’s here to stay. Think spa quality treatments and products at home. Mobile therapists are offering even more at-home beauty and grooming services. A beauty truck is even doing the rounds.
Powdered beauty products: More sustainable, easier to store and transport, and more economical to use, powdered skincare is already available, but 2022 will see even more choices. From exfoliators to cleansers that you mix with water, to face masks and vitamin-rich powders from which you create a cream, these are among the most eco-friendly alternatives to their liquid-based counterparts. A current favourite of mine is Honest Beauty’s Skin Sweep Exfoliating Powder Cleanser.
Perfume evolution: Your favourite scent will become more about feeling good and enhancing your own mood, and less about trying to smell attractive to others. Try Clive Christian’s Crab Apple Blossom or Jeroboam’s Insulo - both are sure to lift the spirits.
Solid haircare: Solid shampoos and conditioners are more sustainable, more economical and have less ‘nasty’ ingredients. Are you sensing a trend here? From niche brands such as Davines, to mainstream brands including John Frieda, there’s one for every budget.
Personalised beauty: There’ll still nothing as luxurious as crafting your own perfect lip shade with brands such as Code8 or YSL. You can also create your own signature scent in a fragrance atelier or at Harrods. And watch out for beauty in the newly created metaverses too - personalising your avatar to your own ideal of beauty will be the new thing.
Online beauty trends: Love it or hate it, there’s no denying the power of the internet, especially Tik Tok and Instagram, when it comes to influencing our approach to beauty, from facial contouring to hot hairstyles.
Men magic: Male grooming and beauty has become much more normalised, as gender fluidity makes its mark on beauty. Brands will switch to more unisex-style packaging and marketing, as they attempt to appeal to everyone.
Love yourself: Last but not least, the most powerful trend and one I want to see most is being ‘being comfortable in your own skin’. Own it and remember you are beautiful just as you are.
Visit BeautyPassionista.com, Instagram, YouTube & Facebook: @BeautyPassionista and Twitter: @AmbarinaHasan
Finding romance today feels like trying to align stars in a night sky that refuses to stay still
When was the last time you stumbled into a conversation that made your heart skip? Or exchanged a sweet beginning to a love story - organically, without the buffer of screens, swipes, or curated profiles? In 2025, those moments feel rarer, swallowed up by the quickening pace of life.
We are living faster than ever before. Cities hum with noise and neon, people race between commitments, and ambition seems to be the rhythm we all march to. In the process, the simple art of connection - eye contact, lingering conversations, the gentle patience of getting to know someone - feels like it is slipping through our fingers.
Whether you’re single, searching, or settled, the landscape is shifting. Some turn to apps for convenience; others look for love in cafés, gyms, workplaces or community spaces. But the challenge remains the same: how do we connect deeply in a world designed to move at lightning speed?
We’ve become fluent in productivity, in chasing careers, in cultivating polished identities. Yet are we forgetting how to be fluent in intimacy? When was the last time you sat across from someone and truly listened - without checking your phone, without planning the next step, without treating time like a currency to be spent?
It’s a strange paradox: we have more access to people than ever before, yet many feel more isolated. Fun is always available - dinners, drinks, nights out, fleeting encounters - but fulfilment is harder to grasp. Are we mistaking access for intimacy? Are we human, or are we slowly adapting into versions of ourselves stripped of those raw, humanistic qualities - vulnerability, patience, tenderness - that once defined love?
Perhaps we’ve grown comfortable with the fast exit. It’s easier to ghost than to explain. Easier to keep moving than to pause. But what does that cost us? What do we lose when romance becomes a checkbox on an already overstuffed to-do list?
The truth is - the heart doesn’t move at the pace of technology or ambition. It moves slowly, awkwardly, with a rhythm that resists acceleration. Maybe that’s the point. Love has always lived in the messy spaces - hesitant pauses, nervous laughter, words spoken without rehearsal.
So the real question for 2025 is not “Have we gone too far?” but “Can we afford to slow down?” Can we still allow ourselves the sweetness of beginnings - the chance encounters, the unplanned moments, the quiet courage to be open?
Because in the end, connection is not about speed or access—it’s about presence. In a world that won’t stop moving, choosing to be present might be the bravest act of love we have left.
By clicking the 'Subscribe’, you agree to receive our newsletter, marketing communications and industry
partners/sponsors sharing promotional product information via email and print communication from Garavi Gujarat
Publications Ltd and subsidiaries. You have the right to withdraw your consent at any time by clicking the
unsubscribe link in our emails. We will use your email address to personalize our communications and send you
relevant offers. Your data will be stored up to 30 days after unsubscribing.
Contact us at data@amg.biz to see how we manage and store your data.
Researchers from the UK and US analysed data from American households between 2004 and 2019
Hotter days linked to greater intake of sugary drinks and frozen desserts
Lower-income households most affected, research finds
Climate change could worsen health risks linked to sugar consumption
Study based on 15 years of US household food purchasing data
Sugary consumption rising with heat
People are more likely to consume sugary drinks and ice cream on warmer days, particularly in lower-income households, according to new research. The study warns that climate change could intensify this trend, adding to health risks as global temperatures continue to rise.
Sugar consumption is a major contributor to obesity, diabetes, and cardiovascular disease, and has surged worldwide in recent decades. The findings, published in Nature Climate Change, suggest that rising heat could be nudging more people towards high-sugar products such as soda, juice and ice cream.
Climate link to diet
Researchers from the UK and US analysed data from American households between 2004 and 2019 and compared purchases with local weather conditions. They found that for every additional degree Celsius within the range of 12–30°C, people consumed an extra 0.7 grams of sugar per day on average.
Those with lower incomes or less education were the most affected, according to the study. Under worst-case climate scenarios, disadvantaged groups could be consuming up to five additional grams of sugar daily by the end of the century, lead author Pan He of Cardiff University told AFP.
Beyond recommended limits
The American Heart Association recommends a maximum daily intake of 36 grams of added sugar for men and 24 grams for women. However, most Americans already consume two to three times these amounts. A single can of soda contains about 40 grams of sugar.
The study showed that the increase in sugar consumption levelled off once temperatures rose above 30°C. Co-author Duo Chan of the University of Southampton suggested this may be because people had already altered their diets by that point. He warned this could be “even worse news”, as it showed dietary changes were occurring even at lower, not extreme, temperatures.
Substituting frozen treats
The research also indicated a drop in purchases of baked goods on hotter days, likely because consumers were substituting them with ice cream or other frozen desserts.
Health concerns
Unhealthy diets are among the four main risk factors for diseases that account for more than 70 per cent of deaths worldwide, according to the World Health Organization. The authors concluded that climate change, by shaping dietary choices, could further worsen public health outcomes.
RESTAURATEUR and writer Camellia Panjabi puts the spotlight on vegetables in her new book, as she said they were never given the status of a “hero” in the way fish, chicken or prawns are.
Panjabi’s Vegetables: The Indian Way features more than 120 recipes, with notes on nutrition, Ayurvedic insights and cooking methods that support digestion.
She told Eastern Eye, “Most families and chefs regularly cook only 15 to 20 types of dishes. Many vegetables in shops are ignored, because people don’t know how to cook them.
“This book gives readers confidence by providing recipes, explanations, and photographs for 30 vegetables. It also shows how they can be prepared in different ways and with different cuisines — not just Indian.”
Panjabi is part of the family that runs Amaya, Chutney Mary’s, Veerswamy and Masala Zone restaurants. She is also the best-selling author of 50 Great Curries, which sold more than two million copies.
She previously worked for Taj Hotels in India, where she was involved in creating menus for various restaurants among other projects. These menus featured Indian, Chinese, Thai, Italian and French cuisines.
When she eventually moved on after three decades, Panjabi realised that vegetables were almost always relegated to the end of a menu as side dishes.
In every cuisine the pattern was the same: starters and mains were prioritised ahead of sides — potatoes, cauliflower, or something similar.
“Yet, on the plate, two-thirds of the food is usually vegetables, while on the menu they only make up about five per cent,” Panjabi said.
Vegetarian meals often relied on mixing several items together — such as in a thali, stir-fries, or paneer combined with three or four vegetables.
A single vegetable was rarely celebrated on its own.
Panjabi listed around 30 varieties used in Indian food, including raw fruits such as banana and jackfruit.This sparked the idea for a book in which each vegetable would have its own section. “If someone has a cabbage, they should be able to look up different ways to cook it so that it becomes the main dish rather than just a side,” she said.
The recipes could be colourful, classical, traditional or inspired by street food.
With Indian dishes, people across the country are now, for the first time, experiencing cuisines from other regions, she said. Her book has 30 chapters on 30 vegetables, each with its own story, origin, and details of fibre content, calories, vitamins and whether it is acidic or alkaline.
Mumbai-born Panjabi, a Cambridge educated economist, is widely credited with shaping Indian fine dining on the global stage. She played a key role in launching Bombay Brasserie in London and later oversaw renowned restaurants including Veeraswamy and Chutney Mary. She was the first female board director of a public company in India, while serving as marketing director of the Taj Group. Now in her eighties, Panjabi said, “In most Indian restaurants in the UK, the vegetarian options are limited to dishes like gobi aloo, saag paneer, chole, and baingan bharta. There is so much more to discover.
“Western readers will see for the first time that they can cook vegetables the Indian way without necessarily making an Indian meal. They could have grilled fish or roast chicken alongside Indianstyle vegetables. That is the breakthrough — it is not limited to cuisine.
Panjabi said writing the book took two decades. “I thought it would take three or four years, but the process of discovery was so enjoyable that it kept extending,” she said. Only when Covid forced her to stay at home did she put it all together.
The result is a 350-page hardback with more than 120 colour photographs. Half the book is devoted to cooking fats, while the rest covers vegetables, lentils and millets. She described it as “almost like a food encyclopaedia,” weaving Ayurvedic wisdom with modern nutritional science.
“Much more research still needs to be done on the nutrition of vegetables,” she said, pointing out that the subject remains under-researched.
Everyday ingredients also find space in the book. She tackles myths aro-und protein deficiency in vegetarian diets, noting that Indians solved this long ago. Rice and dal, when eaten together, provide all nine essential amino acids needed for complete protein. “Dal-chawal has sustained Indian health for centuries,” she said.
Her experience in restaurants influenced her writing. Panjabi travelled across India, visiting research institutions including the National Institute of Nutrition in Hyderabad, and consulted scientists studying oils and vegetables.
She said, “When I was young, I felt that Indian food had not received its due recognition globally. My mother always explained the health reasons behind what she cooked, and I realised there must be a huge body of knowledge worth documenting.
“I feel I have only touched the tip of the iceberg (with this book). My hope is that this book will inspire other practitioners and people with influence in Indian food to join this journey.”
Vegetables: The Indian Way was published by Penguin Books
How noticing the changes in my father taught me the importance of early action, patience, and love
I don’t understand people who don’t talk or see their parents often. Unless they have done something to ruin your lives or you had a traumatic childhood, there is no reason you shouldn’t be checking in with them at least every few days if you don’t live with them.
Earlier this year, I had the privilege of looking after my parents – they lived with me while their old house was being sold, and their new house was being renovated.
Within this time, I noticed things happening to my dad (Chamanlal Mulji), an 81-year-old retired joiner. Dad was known as Simba when he lived in Zanzibar, East Africa because he was like a lion. A man in fairly good health, despite being an ex-smoker, he’d only had heart surgery back in 2017. In the last few years, he was having some health issues, but certain things, like his walking and driving becoming slow, and his memory failing, we just put down to old age. Now, my dad was older than my friend’s dad. Many of whom in their 70’s, dad, at 81 was an older dad, not common back in the seventies when he married my mum.
It was only when I spent extended time around my parents that I started noticing that certain things weren’t just due to old age. Some physical symptoms were more serious, but certain things like forgetting that the front door wasn’t the bathroom door, and talking about old memories thinking that they had recently happened rang alarm bells for me and I suspected that he might have dementia.
Dementia generally happens in old age when the brain starts to shrink. Someone described it to me as a person’s brain being like a bookshelf. The books at the top of the shelf are the new memories and the books at the bottom are the new memories. The books at the top have fallen off, leaving only the old memories being remembered. People with dementia are also highly likely to suffer from strokes.
Sadly, my dad was one of the few that suffered a stroke and passed away on 28th June 2025. If you have a parent, family member or anyone you know and you suspect that they might have dementia, please talk to your GP straight away. Waiting lists within the NHS are extremely LONG so the quicker people with dementia are treated, the better. Sadly, the illness cannot be reversed but medication can help it from getting worse.
One thing I would also advise is to have patience. Those suffering with dementia can be agitated and often become aggressive, but that’s only because they’re frustrated that they cannot do things the way they used to.
The disease might hide the person underneath, but there’s still a person in there who needs your love and attention.” - Jamie Calandriello
The holy town of Ambaji witnessed a spiritually significant day on Sunday as His Holiness Siri Rajrajeshwar Guruji, head of the International Siddhashram Shakti Centre, London, performed the Dhwaja ritual at the historic Ambaji Temple in Gujarat, one of the most revered Shakti Peeths of India.
Guruji, who travelled especially from London to be part of the festivities, offered prayers to Goddess Amba and hoisted the sacred flag, a symbol of divine strength, victory, and eternal devotion. Speaking about the ritual, he reminded devotees that the dhwaja inspires courage, faith, and a constant remembrance of the divine in everyday life.
Adding to the spiritual significance of the day, Guruji also personally served Bhandara (community meal) to devotees gathered at the temple premises.