BRITISH MAESTRO AAKASH ODEDRA ON LIFE IN LOCKDOWN AND HIS NEW SHOW
by ASJAD NAZIR
THE last decade has been quite extraordinary for acclaimed British dancer Aakash Odedra.
The fabulously fleet-footed talent has gone from superb shows like his full-length solo debut Rising to setting up a dynamic company that has delivered exciting work and helped expand the horizons of classical Indian dance. The rapid rise has enabled him to perform all over the world, light up major venues and collaborate with artistic giants.
The widely acclaimed dancer and choreographer was due to carry on that impressive momentum in 2020 with thrilling new show Samsara, but one of the year’s most highly anticipated tours was halted by the Covid-19 virus.
So, while he may fly like a free bird onstage, the classically trained dancer has had his wings clipped by the pandemic like the rest of the world and has been stuck indoors. But it hasn’t stopped him from learning more about himself.
Eastern Eye caught up with Aakash Odedra to talk about his thrilling journey as a performer, his stunning-looking new show Samsara, the unique way in which he has spent lockdown and future hopes.
How do you look back on your journey in dance?
It depends on which point of my life I focus on. My journey ‘officially’ spans 28 years and, in that time, I have been pushed and pulled by the currents of the ocean. Sometimes I have been washed ashore on uncharted territories, other times I have landed on familiar ground. The further my boat sails, the more knowledge and understanding I have when I look back on my past. Each story seems to progress more with time, some chapters open and close, others urge me to search deeper within.
How much has lockdown disrupted your plans?
Every disruption is an indication of the good to come. After being on a hamster wheel for the last 12 years, I welcomed the abrupt stop. As an artist, I feel we have a natural synchronicity with nature and it’s evident that we are being urged to stop and re-evaluate. I think we all have to recalibrate and realign ourselves with a new state of mind.
What have you been doing?
Lockdown gave me the opportunity to go into deep meditation to find answers for questions I have been asking myself for a while now. I locked myself in my room with no food or water, sitting in one place for three days, meditating. The process of observation, the chance to trace the path of my thoughts back to their origin, was remarkable. For me, I realised that it’s not lockdown that has been disruptive. Rather, we have disrupted our own inner patterns and thoughts through unnecessary desires, focusing on what we want rather than what we need.
What have you been doing during lockdown in terms of dance?
Nothing! I have hardly danced and taken the opportunity to rejuvenate, mentally and spiritually. I have found creative expression in watching a seedling grow in the garden and blossom. That doesn’t mean my participation has been passive, on the contrary, I’ve been actively observant. The time has come for me to invent new rules and new pathways, not to retread old roads. For me, dance represents life; it’s a mirror to all our experiences, a reflection of honesty, fragility and humanity. We can’t expect to speak to the world about life if we have become ignorant of it or are too self-absorbed in rehearsals or emails. By nourishing the soul and mind, we can organically reset ourselves. Change doesn’t need to be revolutionary and can be like a minute whisper that carries its message on the wind.
How much of a disappointment is it that you could not premiere your latest work Samsara?
If I have learnt anything in the last few months, it’s to expect the unexpected, or even better, don’t expect anything at all. For me, it was an achievement and a miracle that Samsara premiered at the Asia TOPA Festival in Melbourne. We suffered greatly as a company during the build-up because my fellow performer, Hu Shenyuan, was Chinese. The world started locking its borders; we had to move swiftly and didn’t know if it would be possible for him to be part of the production that we had worked on together for three years. In the end, we premiered it with Hu against all the odds. The experience was priceless, not disappointing.
When can we expect to see Samsara?
It’s a waiting game – but a game for which I hold no expectations.
Tell us something about your new work?
Samsara, inspired by the classic Chinese novel Journey to the West, traces the steps we take, both forward and backward, in search of our higher selves. It’s an epic, highly visual, mythological story. It draws on the thinking and imagery at the heart of Buddhist philosophy and explores some of the 81 obstacles and six states of mind that can hold us back.
What inspired this new piece?
The story of Journey to the West, a monk who took 14 years to walk from China to India to find original Buddhist scriptures and knowledge, became the key point of interest for us. We were fascinated to think that hundreds of years ago there was a need for cultural interdependency to further one’s own civilisation and understanding. It’s ironic that today, when we have easy access to transport, the nations’ walls seem to be getting higher and higher, and the thirst for learning about other cultures seems to be rapidly diminishing with time.
What is the dance master plan going forward?
I don’t make master plans! I let the plans make me.
You have achieved a lot in a short space of time, but do you have one big unfulfilled dance ambition?
I feel I haven’t achieved anything and that is why my life’s book still has commas, dashes and many continuing dots. So the search continues, maybe with dance, maybe without.
The expectations around you are high; do you feel the pressure?
Yes, at times it does, because I am not a demigod, I am only human. It’s hard to be objective when you yourself are the object. I often look at the audience from the wings before a performance and try to understand why they have come to watch me. I have never been able to answer that question, but I try to give my all to the observers when I perform hoping that, even if it was a passing moment, we had some level of exchange. That way, I also put a lot of pressure on myself.
How do you feel performing on stage?
I don’t have the words to describe it and that’s why I dance.
Your most memorable performance?
Performing in front of my gurus in Mumbai in India in 2016.
What has been your most memorable collaboration in dance?
Working with a living legend, Aditi Mangaldas, on Echoes, the solo she created on me. I idolise her – the way she moves, thinks, explores and talks. I felt that every second I spent with her was like a day in the university of life and dance. She is dance!
What advice would you give aspiring dancers?
Who am I to give advice? All I can say in simple terms is that there’s a reason you have come this far in life. Don’t give up, keep moving up.
What are your big passions away from dance?
Animals, gardening, decorating, eating, documentaries, walks in the countryside, history, reading books, talking, joking and laughing with my inner circle of friends. The list goes on.
Survey of more than 12,000 UK women finds heavier, longer periods linked to long Covid
Symptom severity rises and falls across the menstrual cycle, worsening during periods
Tests reveal inflammation in womb lining and hormonal changes, but no damage to ovaries
Iron deficiency risk may exacerbate fatigue, dizziness and other common long Covid symptoms
Study highlights link between long Covid and menstrual changes
Women with long Covid are more likely to experience longer and heavier periods, putting them at increased risk of iron deficiency, researchers have found. The findings come from a UK survey of more than 12,000 women, which also showed that the severity of long Covid symptoms fluctuated across the menstrual cycle and often worsened during menstruation.
Findings from UK survey
Between March and May 2021, 12,187 women completed an online survey. Of these, more than 1,000 had long Covid, over 1,700 had recovered from the virus, and 9,400 had never tested positive. The study revealed that women with long Covid reported heavier and longer periods, as well as more frequent bleeding between cycles, compared with other groups.
A follow-up survey with 54 women showed that symptoms worsened in the two days before and during menstruation, pointing to a strong link between hormonal changes and long Covid severity.
Biological markers and test results
Researchers also analysed blood samples from 10 women with long Covid. These tests showed excessive inflammation in the womb lining and elevated levels of the hormone dihydrotestosterone, both of which may drive heavier menstrual bleeding. Importantly, there was no evidence that long Covid damaged ovary function.
Risks of iron deficiency
Heavier periods increase the risk of iron deficiency, which is already common among women of child-bearing age. Symptoms of iron deficiency — such as fatigue, shortness of breath and dizziness — overlap with common long Covid complaints, leaving women particularly vulnerable.
Dr Jacqueline Maybin of the University of Edinburgh, who led the work, said the findings could pave the way for more tailored treatments for women. “Our hope is that this will allow us to develop really specific treatments for women with long Covid who are suffering with menstrual disturbance. It may also lead to female-specific treatments for long Covid itself.”
Global and national impact of long Covid
An estimated 400 million people worldwide are living with or recovering from long Covid. In England alone, nearly 2 million people self-report as having symptoms lasting more than four weeks after infection. More than 200 symptoms have been recorded, with the most common including fatigue, brain fog, breathing difficulties, digestive problems, headaches and changes to smell and taste.
Expert views on treatment potential
Dr Viki Male, a reproductive immunology specialist at Imperial College London, said the findings support a biological explanation for the link. “Inflammation in the uterus is associated with heavy menstrual bleeding, so this could be the link between long Covid and prolonged or heavy periods,” she explained. She added that anti-inflammatory drugs already used to treat heavy periods may also be effective for women experiencing this symptom as part of long Covid.
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The discovery coincides with Bradford’s City of Culture celebrations
Research for the World Curry Festival uncovered evidence of a curry house in Bradford in 1942.
Cafe Nasim, later called The Bengal Restaurant, is thought to be the city’s first.
The discovery coincides with Bradford’s City of Culture celebrations.
Festival events will include theatre, lectures, and a street food market.
Historic discovery in Bradford’s food heritage
Bradford’s claim as the curry capital of Britain has gained new historical depth. Organisers of the World Curry Festival have uncovered evidence that the city’s first curry house opened in 1942.
Documents revealed that Cafe Nasim, later renamed The Bengal Restaurant, once stood on the site of the current Kashmir Restaurant on Morley Street. Researcher David Pendleton identified an advert for the cafe in the Yorkshire Observer dated December 1942, describing it as “Bradford’s First Indian Restaurant”.
Festival organisers confirm findings
Festival founder Zulfi Karim said the discovery ended long-standing debate over which was Bradford’s first curry house. For years, different establishments had laid claim to the title, including restaurants from the 1950s and the Sweet Centre in 1964.
“This was during the Second World War, so it’s hard to imagine what ingredients they had access to with rationing,” Mr Karim said. “Even the current owner of Kashmir Restaurant thought it only went back to the 1950s.”
Bangladeshi roots of curry in Britain
Mr Karim highlighted the role of Bangladeshi immigrants in establishing Britain’s curry houses, noting that many early arrivals to the UK were former Navy workers. “That’s 80 years plus now since we’ve had a curry house in Bradford and that’s a huge story,” he added.
World Curry Festival 2025
The festival, first launched in Leeds in 2008, is being held in Bradford this year as part of the City of Culture 2025 celebrations. Running from 15–29 September, it will feature a mix of food, culture and performance.
Highlights include:
Theatre of Curry: A staged reading of Balti Kings (1999) by Sudha Bhuchar and Shaheen Khan, with curry served during the interval.
Supper club experiences.
Talks by Dr Amir Khan on nutrition and preserving authentic recipes.
Preserving the future of curry
Mr Karim stressed the importance of supporting the industry, which faces challenges due to a shortage of new talent.
“We need to keep it local, keep it authentic, and encourage people to enjoy it but also learn to cook at home,” he said.
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.
Instagram & TikTok: @Bombae.mix
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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