AN OVERVIEW OF THE KEY SHIFTS IN MAKEUP AND HAIRCARE
by RAAKHI TANVI
Raakhi Tanvi
EACH year brings different beauty trends and 2021 is already shaping up to be one of the most interesting of recent years, with simplicity rising up through the coronavirus ashes.
This will also be the year of comebacks with familiar favourites making a return. With many of us being forced to do more for pedicure near me ourselves at home, there will also be a shift in how we use makeup, haircare and beauty treatments.
The key advice is to always use good quality products that are tried, tested, give consistent results and last. Do your research and don’t rush purchases, using online help on Instagram and YouTube to get reviews, to ensure you’re getting the most for your money and not wasting products. Here are some of the trends, tips and products for 2021.
Indie brands: Strong support for smaller independent brands will and should continue into 2021. There are so many great smaller brands with sophisticated formulations to compete with more mainstream popular brands. Recommended brands I love and have my eye on for 2021 are Deviant Skincare, Poppy’s Natural Skincare, Apothaka, Minimalist Skincare and Shan and Co.
Bold eye looks, deep smokey and bright 80’s style eyeshadow: Smokey eye looks are a long-time favourite and though in 2020 we didn’t see much of it, they are back bigger and better than ever in 2021. Playing with all the deeper colours, navy, deep purple, brown and black, we will see some bold eye looks with nude lips making a comeback. My favourite was to create a smokey look using a kohl pencil such as the Urban Decay 24/7 Glide-On eye pencil, covering your lid and buffing out with a fluffy makeup brush. Follow that with an eyeshadow from Nars Skin Deep Eye Palette. Blending out is your best friend when creating a smokey eye look. Now for the 80’s bright eyes, we are talking vibrant colours like pinks, electric blues and greens. My favourite palette to achieve this is the Anastasia Beverley Hills Norvina Pro Pigment Palette Vol. 2. Don’t be afraid to experiment and watch YouTube tutorials.
Skin focused makeup: There will be much less attention on heavy base makeup such as full coverage foundation and a bigger focus on ‘like skin’ makeup using less dense products. You can already see dewier, glowy looks popping up in the media. I think we will see more butter like, liquid, balm makeup releases from brands. Some of my favourites already include Vision Flush Multi-Purpose Cream from Danessa Myricks Beauty stocked at Algorithum, Dew Balm from Saie stocked at Cult Beauty and Kosas Tinted Face Oil stocked at Cult Beauty too.
Bold brows: This doesn’t mean big and bushy, but more statement brows. With people having less access to salons, home brow-grooming is here to stay. Using products to enhance your natural brow shape to make it look more defined, whatever the look you are going for, is key. Personally, I use the Blink Brow Bar Clear Brow Gloss with the Ardell Stroke-a-Brow Feathering Pen, both available from Algorithum.
Natural hair: More people are now embracing their natural hair, be it curly, wavy, straight or textured. With that comes careful haircare to ensure your natural hair can be at its best. I use products that nourish and condition my hair type (wavy, long and coloured), so I can wash and leave it, to ensure it looks in good condition and well styled without using any drying tools, such as a hair dryer or curler. My favourite products to help with that are the Roots and Rituals Hair Oil, the Philip Kingsley Elasticizer before washing (I leave these in my hair for as long as possible before washing) and after washing I use Olaplex No.3 Hair Perfector.
Berry lips: We are already seeing a trend for berry-coloured lips coming through. From the more subtle mauve raspberry to bright bold strawberry reds, there is a shade of berry for any look and every skin tone. All my personal favourite berry tone lips shades come from Nars. From the Velvet Matte Lip Pencil in shade ‘Bahama’ to the Powermatte Lip Pigment in shade ‘Give It Up’, they are all so wearable and buildable to help elevate any look.
Home treatments: With lockdown not fully ending anytime soon, home treatments will continue to dominate. We can do most things indoors, like hair removal, hair colouring and gel nails, but doing them well or to a salon standard is a different matter. Try not to replicate exactly what you have done in a salon and key to remember is practice really does makes it perfect. Getting products that can bridge the gap or give you similar effects is what you should be looking for. Getting good quality face masks and tools that work for your skin is a great place to start. Algorithum has a great range of manual tools such as Gua Sha’s – there are guides on how to use these facial massage tools on YouTube and Instagram, which are great for toning and lifting the face, as well as just a really relaxing thing to do. Do your research for face masks to see which suits you. Some general all-rounder facemasks I like are the I’m From Rice Mask and the Dr. Ceuracle Jeju Matcha Clay Mask from TONIC15 and the Kiehl’s Rare Earth Deep Pore Cleansing Mask. There are so many LED mask options now too on the market, with the best I have tried, over two months, being The Light Salon Boost Mask, which according to manufacturers, “delivers clinically-proven red 633nm and near-infrared 830nm wavelengths to plump, hydrate, calm, and reset the mind, reduce the appearance of wrinkles, improve hydration and even skin one.” This gives a real in-salon feeling and the results I am seeing are amazing (check out my Instagram to see more). There are so many at home treatments and plenty of options available in 2021. Remember to do your research and know your skin type before purchases. Have a renewed and beautiful 2021.
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.