A GUIDE TO LOSING LOCKDOWN WEIGHT AND FINDING FITNESS
NOW that lockdown restrictions are being lifted, a top priority for many people will be to lose the weight they put on after prolonged time indoors.
While some will jump straight back into old routines, many won’t find it so easy to pick up where they left off. A lack of motivation, a fear of returning to the gym and being out of shape might prevent some from realising their aim.
So, with that in mind Eastern Eye put together an easy-to-follow guide for all ability levels to get started on the road to fitness and feeling stronger.
Get good shut eye: Let’s face it; sleep patterns have been disrupted during the pandemic and it’s important to get this back on track. A wellrested body that has had seven-eight hours of quality sleep is able to do a lot more physically and mentally, which aids recovery when exercising. You can retrain sleep patterns by disconnecting from electronic devices before bedtime and swap with reading, meditating or just having some quiet time to relax the mind. The added extra energy from a good night’s rest will also enhance your workout performance, which will subsequently give you the desired results.
Healthy hydration: A body needs to be fuelled adequately and water is a vital element. Proper hydration keeps the body energised for longer and lessens calorie intake because it’s common for the brain to confuse thirst for hunger. Aim to drink around 1.5-2 litres a day, especially on days you have exercised. Drinking water also boosts metabolism and offers countless benefits like healthier skin and enhancing your mood.
Push yourself: Having a can-do mindset is important when embarking on a fitness journey. Believing that you can do it and accepting that it may take time to see results is the beginning of getting motivated. Remember to reward yourself after hitting goals (realistic ones) and avoid beating yourself up on days there are setbacks. You’re human and it happens. Enjoy the journey of progress; your body is amazing. Practising mindfulness is a great way to overcome obstacles by keeping the mind calm and focused.
You are what you eat: Exercise is important when losing weight but eating healthily is equally, if not more, essential. Balanced meals provide the body with vital nutrients and curbing junk foods will reduce calories. Cutting down on processed food and making protein a key part of your diet helps. Avoiding heavy meals at night before going to bed and swapping sweet treats with healthier alternatives is a game-changer. And you can’t go wrong introducing nutritious foods like salmon, eggs, leafy green vegetables, chia seeds, fruit, black beans, soups, avocados, whole grains, nuts, chickpeas, oats, pumpkin seeds, lentils, olive oil and quinoa into your diet. Your gut will love you!
Chew it over: The simple act of eating slowly is underrated. Not only does it prevent overeating by sending signals to your brain that your stomach is full, but it also allows vital nutrients to be absorbed effectively by your body and reduce unnecessary stress on the stomach.
Size matters: A simple but remarkably effective way to reduce calories and avoid weight gain is to check portion sizes. Perhaps start by serving food on a smaller plate, which tricks the brain into thinking a larger quantity of food has been consumed.
Fantastic Apps: There are loads of free apps for everything fitness related, from monitoring calories consumed, steps taken, sleep patterns, water intake, actual exercise summary to pushing you to run a little bit faster. They make it easier to get motivated, track progress and reach goals. Download some today.
Bin the scales: Literally get rid of them. Weighing scales do not give an accurate picture, which can be demotivating. Muscle weighs more than fat, you might be bloated, or your period may be approaching in which case the numbers on a scale will not necessarily be a true indicator. What is more important is how you feel – do your clothes fit better? Do you feel stronger? And can you visibly see a difference in the mirror? These are the real guides to your progress.
Your body loves movement: The first step towards fitness is to get moving. Start off slowly with a simple walk and stretches before gradually building up to intense exercise as this will help to prevent injuries as well as boost your confidence. Although aerobic exercises like running are great calorie burners, it’s important to include strength training too. Exercising with weights is a win-win because it builds muscle, which burns fat even while resting and it boosts metabolism. And remember, exercise can be anything fun that makes your heart beat faster or sweat, like dancing, gardening, swimming, yoga or hiking.
Try online workouts: The internet is full of helpful tips and free guided exercise routines are available on YouTube. Find something that suits you and build your workout accordingly.
Leave unhealthy habits behind: Many of us understandably picked up new and perhaps unhealthy habits during lockdown. What else was there to do other than accidentally drink an extra glass of wine, have a few more cigarettes here or there, snack on treats when bored or sleep more or less due to stress and so on. But the simple act of acknowledging and changing these habits will make a huge difference. Small steps today can help to put you back on track.
Embrace the challenge: It’s normal to feel daunted by the prospect of losing weight and getting fit but the benefits of embracing the challenge will far outweigh that dread and you will soon be glad you took that first step and not look back when you feel amazing. Embarking on a fitness journey can be an incredibly enjoyable and rewarding experience that will lead to wellbeing on many levels. Make a commitment to yourself today, go at your own pace and remember that fitness is for life, not just for quick fix.
London. A five-day Shiv Katha has begun at the International Siddhashram Shakti Centre to honour the victims of the tragic Air India crash, with prayers offered for their eternal peace. The programme, running from 18 to 22 August, is being led by HH Shri Rajrajeshwar Guruji with recitations by PP Shri Jogi Dada, and attended by devotees and dignitaries from India and abroad.
Opening the Katha, Shri Jogi Dada called it both a spiritual gathering and a heartfelt tribute to the passengers of the Ahmedabad–London flight. “Mahadev’s darshan equals a pilgrimage. It is inspiring to see the younger generation engaging in bhakti, which is vital for preserving our heritage."
Guruji spoke on the eternal energy of Shiv Shakti and chetna (consciousness). “Shiva is not just a deity but the ultimate consciousness. Through Shiv Katha we awaken inner energy and spread vibrations of peace across the world. May the departed souls attain eternal peace, and may their memories guide us towards compassion and unity,” he said.
The inaugural day saw the presence of Chaitanya Shambhu Maharaj, Shri Maheshbhai Bhatt, Dhruvbhai Bhatt and Rajendrabhai Thakkar. The evening concluded with Aarti and a sacred Rudrabhishek, performed in memory of the crash victims.
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The birth of Lord Krishna was celebrated on 16 August 2025 at Siddhashram Dham. The Janmashtami festivities brought together hundreds of devotees who immersed themselves in bhajans, dances, and spiritual discourses from early morning until well past midnight.
The evening programme began at 8 pm, with devotional songs and cultural performances filling the ashram with joy and reverence. In his address, His Holiness Rajrajeshwar Guruji underlined the enduring relevance of Krishna’s life and teachings. “Krishna symbolises the triumph of dharma over adharma, truth over illusion, and love over hatred. Human life is a divine chance to practise compassion, service, and good karma,” he told the gathering.
As the clock struck midnight, marking Krishna’s birth, the temple resounded with chants of “Nand Gher Anand Bhayo, Jai Kanhaiya Lal Ki!” A touching highlight followed when Guruji performed a symbolic ritual with a child dressed as Baby Krishna, evoking the innocence and divinity of the Lord.
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The influence of internet and TikTok culture on modern English
Cambridge Dictionary adds words influenced by internet and TikTok culture.
New entries include “skibidi”, “delulu”, “tradwife”, “broligarchy”, “mouse jiggler” and “work spouse”.
Lexicographers say they only include terms with long-term staying power.
Words reflect the growing impact of online culture on everyday English.
Cambridge Dictionary reflects TikTok’s influence
The Cambridge Dictionary has added a series of new words that highlight the influence of internet and TikTok culture on modern English. Among the latest entries are “skibidi”, “delulu” and “tradwife”.
Colin McIntosh, the dictionary’s lexical programme manager, said: “Internet culture is changing the English language and the effect is fascinating to observe and capture. We only add words where we think they’ll have staying power.”
What the new words mean
Skibidi – defined as a term that can mean “cool” or “bad”, or be used with no real meaning, often as a joke. Popularised by the viral YouTube series Skibidi Toilet, it is widely used among children and teenagers. Example: “What the skibidi are you doing?”
Delulu – an abbreviation of “delusional”, defined as believing things that are not real or true, usually because you choose to. Originating in K-pop fandoms more than a decade ago, it has surged on TikTok with phrases such as “delulu is the solulu”.
Tradwife – short for “traditional wife”, referring to women who promote conservative gender roles online, celebrating homemaking and supporting their husbands. The dictionary notes the term is “especially used for women who post about this lifestyle on social media”.
Other notable additions
Broligarchy – a blend of “bro” and “oligarchy”, describing a small group of wealthy, powerful men in the tech industry who have or seek political influence.
Mouse jiggler – a device or piece of software, popularised in the post-pandemic era, used to make it appear that someone is working when they are not.
Work spouse – a workplace term describing two colleagues who support and trust each other closely.
Broader context
The inclusion of these terms reflects wider social and cultural debates. Commentators have described words such as skibidi as emblematic of chaotic internet humour, while the tradwife movement has attracted criticism for promoting regressive gender roles.
Despite generational divides over their value, lexicographers stress that these additions demonstrate how digital culture continues to reshape the English language.
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Rekha Mistry displays a colourful harvest from her kitchen plot
REKHA MISTRY, who grew up with her Indian parents in Zambia and came to Britain when she was 19, appeared as a co-presenter on BBC Two’s Gardeners’ World last Friday (8), thereby confirming her growing status as the UK’s most prominent celebrity Asian gardener.
She was introduced by lead presenter Monty Don, who said: “We’re going up to Derbyshire now to join Rekha in her veg garden.”
Married with three children, she moved with her family from Harrow in London to the Peak District in Derbyshire in 2023.
Last week, she began her stint by saying: “I have always found such joy in growing my own fruits and vegetables, and this year, I’ll take you through how I sow it, grow it, and most rewarding of all, how I cook with it. I love coming up into the garden at this time of the year. There is so much going on.”
She went on: “I’ve got the beans, I’ve got the squash, I’ve got kale. But what’s really making me happy is this plant, the blackcurrant. It is full of fruit this year; blackcurrants are such a good fruit. You can make jam with them. You can make cordials. You can put them in desserts. But the best thing is you can freeze them as well. When it comes to blackcurrant, you can pick them one by one, but I find it much easier to prune whole stems once the fruit is ripe. It saves time, and it’s good for the plant, too, encouraging new stem growth, giving next year’s harvest a head start. After a bit of pruning, it’s time for a bit of sowing.”
What’s remarkable about Rekha is that she a self-taught gardener whose life was changed by working on an allotment after 25 years as a company director in a bathroom showroom business. She went back to study with the Royal Horticultural Society and gained a diploma in horticulture. In 2015, she appeared on the BBC’s Big Allotment Challenge. Her debut book, Rekha’s Kitchen Garden: Seasonal Produce and Gardening Wisdom from One Woman’s Allotment Year, has proved to be a best seller. She has a following of 100k plus on Instagram.
Mistry with potatoes from her garden
The RHS has been trying to widen its appeal, most recently with the help of Eastern Eye, but in a quiet way, Rekha has become a role model for the British Asian community, in particular.
Last week, she talked on Gardeners’ World about growing a variety of fennel called Sweet Florence – fennel is a popular ingredient in many Indian recipes.
She said: “It has that aniseed flavour, if you like that and use it in salads. You can cook with it, and it looks good, too.”
Using a tool called a dibber, a pointed wooden stick that makes holes in the ground for planting seeds, seedlings or small bulbs, she showed how leek seeds could be sowed: “I’m just dibbing holes about two centimetres deep, and that will just help them anchor in. I’m going to sow three seeds a hole, it’s called station sowing.”
The best of the three seedlings that come up, she would keep, “the other two come out”.
“Now, once I’ve sown the seeds,” she told viewers, “I will give it a good watering, so that for the next few weeks, I will make sure that this pot doesn’t dry out and let them grow in a nice sunny spot with a bit of shade towards the end of the day. Fennel plants don’t like big swings in temperature.”
She offered practical advice as she turned her attention to potatoes and leeks: “I’m keeping a close eye on the potatoes and around now I like to pinch off the flowers, so the plant put all its energy into the spuds, not into the seeds. It’ll be a while before the main crop is ready, but the early ones, they’re just right for lifting. Just harvest what you see to begin with, but then fork in again, because you never know, there just might be one or two hidden in there, and you don’t want to lose those. Be gentle. The soil that the early potatoes have left behind is full of goodness.”
This was where she planted her leek seedlings: “Space is at a premium at this time of the year. It’s all about keeping the garden ticking along. All I did was clear this soil, make sure there were no potatoes left, dug it over a little bit, raked it over, and then watered it, just so that it’s nice and soft. So when I do make the dibbing holes, the holes remain rather than the soil going down. What I’ve done is I’ve made sure my holes are 15 centimetres in depth, at the same time, 15 centimetres in length.”
She explained: “This variety of leeks is called Musselburgh. It does very well whatever part of the country you’re in. So what I tend to do is just tease them apart and always go for the thickest stem, tease them through, pop them in some water, wash the compost off. See how long the roots are, cut them off. Now, the only reason why I’m cutting these roots off to just a few centimetres is when I am putting them into the dibbed hole, I don’t want the roots to then come upwards. I want them to go downwards, and that way I know the plant will settle itself in. What I’ll do next is water the holes, not throw the soil in. By doing that, the soil is gently covering the leek. It’ll slowly fill up the hole, but it’ll also start growing at the same time without getting any grit between the leaves.
“Now continue watering every few weeks, just so that they can establish themselves. And I know that I will have a crop from September until January. The idea of growing your own is the freshness. There is nothing fresher than something being pulled out of the earth there and then and straight into the kitchen.”
Mistry stands beside her allotment sign
She then focused on “what’s ready. Now, I’m harvesting some of my summer cabbage, and this one’s coming along beautifully, and so are my onions. These are my main crop variety called Paris Silverskin, and if left to grow to full size, they’ll be great for pickling and storing over winter. But I’m going to pick them now as spring onions – perfect for salads, stir fries and garnishing dishes. They’re delicious and mild compared to cooking other varieties. I’ll leave the rest to grow bigger for later on – (I have) one sowing, two harvests.
“It keeps the kitchen stocked and the garden working. I’m taking my freshly harvested vegetables and making a sambar (the south Indian dish) of warm cabbage, with mustard seeds and fresh chilli sprinkled with ground coriander and cumin; a potato salad with spring onion and a bit of sharpness from my homemade pickled beetroot; and for dessert, blackcurrant sponge. At this time of the year, there is so much going on if you plan your garden right. There are so many options that you can choose from. This really is plot to plate. So satisfying, so delicious.”
She finished off by tucking into her ohso-English blackcurrant sponge. Nigel Farage, Suella Braverman, Robert Jenrick and even Donald Trump would love it that the word “diversity” had not escaped Rekha’s lips.
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Elizabeth believed in using every platform to raise awareness and funds for the fight against HIV
New Elizabeth Taylor Chocolate Martini debuts at Tryst Puerto Vallarta.
£0.80 ($1) from each sale goes to The Elizabeth Taylor AIDS Foundation (ETAF).
Inspired by a drink created by Elizabeth Taylor and Rock Hudson during the filming of Giant in 1955.
Part of a wider Tryst Hospitality initiative across multiple venues to honour Taylor’s legacy in the fight against HIV/AIDS.
Tryst Hospitality has introduced The Elizabeth Taylor Chocolate Martini at select venues, including Tryst Puerto Vallarta, with proceeds supporting The Elizabeth Taylor AIDS Foundation’s (ETAF) mission to achieve an AIDS-free world. This indulgent cocktail, inspired by a drink Elizabeth Taylor and Rock Hudson created in 1955 while filming Giant, is the latest step in Tryst’s long-standing partnership with ETAF, continuing Taylor’s enduring advocacy for HIV/AIDS awareness and fundraising.
A cocktail with Hollywood history
The Elizabeth Taylor Chocolate Martini blends Tito’s Vodka, Kahlua, and chocolate syrup, shaken over ice and served straight up. Its creation pays homage to Taylor’s iconic Hollywood career and her friendship with Rock Hudson, forged during the making of Giant.
Partnership with The Elizabeth Taylor AIDS Foundation
In collaboration with ETAF, £0.80 ($1) from each martini sold will go towards the charity’s global mission. The Abbey Food & Bar in West Hollywood — a venue Taylor herself visited — has been central to Tryst Hospitality’s relationship with ETAF, hosting events such as The Abbey’s World AIDS Day Tree Lighting.
Expansion across venues
Tryst Hospitality will now extend this fundraising initiative to:
The Abbey and The Chapel at The Abbey (West Hollywood)
The Tryst Puerto Vallarta
The Tryst Fire Island (opening 2026)
The Tryst San Juan (under renovation)
Circo San Juan (opening Autumn 2025)
The Blue Whale and Pavilion (Fire Island Pines)
Each venue will make a guaranteed annual donation to ETAF, regardless of cocktail sales, with matching contributions from featured spirit brands encouraged.
Honouring a legacy
“This cocktail is more than just a toast, it’s a tribute,” said Tristan Schukraft, Founder of Tryst Hospitality. “Elizabeth Taylor talked about AIDS publicly before anyone else would… This is our way of honouring her legacy and continuing the fight to end HIV in America.”
Cathy Brown, Executive Director of ETAF, added: “Elizabeth believed in using every platform to raise awareness and funds for the fight against HIV. This initiative brings her spirit into spaces where community thrives.”
The Elizabeth Taylor Chocolate Martini is now available at participating venues. For more information about ETAF’s work, visitwww.etaf.org.