New programme will help business owners with digital tools
RESTRICTIONS around the pandemic last year hit many businesses and Nirali Buch Mankodi was no exception. This co-founder of Superfoodio, which uses natural and plant-based ingredients for their chocolate and peanut butter products, had to look for alternative ways to reach their customers.
As brick and mortar shops which stocked their delicious treats were closed, Nirali decided to turn her attention to their online operations.
“Since Covid-19 hit the UK, we were severely impacted, with a decline of up to 80 per cent in sales revenue due to our central London stockists being shut and people not travelling into London for work,” she said.
“We had to assess how our business would survive and we turned our focus to online and started working on building our online platforms and digital channels to reach customers directly.
“We also used the time to rebrand to more attractive packaging and accelerate areas of the business such as new product development.”
Adversity can provide opportunities for enterprising businesses and Nirali’s story illustrates how being quick to adapt can help a company stay afloat.
Nirali Buch Mankodi
According to Nirali, “As a business, being able to operate remotely during the last 18 months has been essential for us. The technology we rely on the most is high speed and reliable internet. This allows us to stay connected with our customers, our team and everyone in our supply chain. Our main method of communication has been using video conferencing.”
Nirali’s Superfoodio is the sort of enterprise that Mastercard’s Strive UK programme seeks to support; aimed at Britain’s micro and small enterprises, it supports their digital ambitions as we come out of the pandemic.
Launched in September, Strive UK will support 650,000 small businesses over the next three years by providing guidance free of charge, offering helpful tools as well as one-to-one mentoring. It is partnering with Enterprise Nation, Digital Boost and Be the Business to help realise this goal.
A particular focus for Strive UK’s programme is businesses run by females and those from a minority ethnic background.
Mastercard president for UK and Ireland, Kelly Devine, said, “Small businesses are the beating heart of the British economy.
“The past 18 months have proved almost unendurably tough for many. Strive UK has been set up to act as a free resource for small business owners across the country, helping them to navigate the digital economy, build relationships and communities, and ultimately realise their growth ambitions.”
A survey by the Centre for Economics and Business Research (Cebr) showed that the UK’s small and micro businesses could potentially miss out on an estimated £827 billion growth opportunity over the next five years if they are not supported to digitise.
It found that 41 per cent of small business owners said their company would not have survived without digital tools.
Through Digital Boost, any small business can have unlimited one to one conversations with digital and business experts free of charge. Guidance is available on a wide range of topics, when the business needs it, no matter where they are on their journey.
Managing Director Karen Licurse said, “Micro and small businesses have told us that the support they value most is highly personalised and in the moment. They want specific, tangible things they can do differently right now, not just generic advice. That's why we created Digital Boost.”
Nirali said, “Technology has advanced so much that there’s always something new to learn and tools to utilise, which make life running a business easier. As a start-up, we have a growth mindset and therefore are easily able to adapt to new solutions that become part of our business and we can’t live without.”
Strive UK will support small businesses in a number of ways, including an online ‘One Stop Shop’ for entrepreneurs with advice on all areas of growing their business, one-to-one mentoring for businesses to identify the right digital tools for them, and a forum to speak to similar businesses who have already successfully managed to integrate new tools.
Founder of Enterprise Nation, Emma Jones CBE, explained how Strive UK can help small businesses.
“Millions of people are currently starting or growing a business in the UK, and they know that access to support will help their business ambitions. But founders can be put off from getting help due to the volume of support programmes in the market and not knowing the part of the business that needs help.
“The solution we are building as part of Strive UK will address this by taking the business owner through a basic diagnostic and then connecting them, in one simple journey, to all the support programmes and resource on offer. In short, it will make the business support market much more efficient.”
In Nirali’s experience, “It can be difficult to find the right source of finance, especially as a start-up. Finance and cash flow to support growth for the business is a balancing act. You also want it to fit your needs and requirements as there is no one size fits all.”
She adds, “Accessing finance also requires a lot of input which can also take your focus away from working on and building your business.”
According to Be the Business CEO Anthony Impey MBE, “Strive UK will help unlock the tremendous potential and entrepreneurial drive of ethnic minority owned businesses, and that will be transformational - both for the businesses and for their communities.”
Mastercard also recently published a whitepaper with recommendations for the UK government to break down the barriers that micro and small businesses face. It identified four key areas of opportunity - empowering businesses to take advantage of digital technology, simplifying the support ecosystem, encouraging peer-to-peer mentoring and networking and targeting resources at underserved segments of the small business community.
Nirali, whose four-year-old business has a five-strong team, said, “We are going through a rapid growth period and are eager to reach our full potential. This requires working with the right partners and also working capital to support large orders in our industry.”
Research conducted by Cebr on behalf of Mastercard found that –
41 per cent of small business owners said their company would not have survived the pandemic without digital tools.
47 per cent of small business owners believe technology will become more important their success over the next five years.
45 per cent of small business owners report that the use of technology has already helped them to expand their customer base.
39 per cent of small businesses felt “overwhelmed” by the amount of choice
32 per cent wanted to use more digital tools, but were unsure which ones would be best for their business. This uncertainty rises to 49 per cent in the case of businesses that are owned or run by individuals from ethnic minority backgrounds
50 per cent of small businesses identify the introduction of new technologies into their businesses as a priority over the next 12 months.
70 per cent of small businesses believe technology can help to improve business performance.
One in three small businesses don’t know how and where to access digital and IT skills essential to growth.
Around one-third of small business owners say technological adoption has led to increased turnover and increased profit.
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.
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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
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.