Federal officials said Tuesday they will ease water cuts for Western states reliant on the Colorado River next year

A planned summit of Quad leaders from the United States, India, Australia, and Japan in Sydney next week has been canceled after US President Joe Biden pulled out of his visit, Australia's Prime Minister Anthony Albanese said on Wednesday, adding that talks could still proceed as leaders visit Japan.

In a recent episode, 'The View' co-hosts discussed the difficulties of parenthood with Sara Haines offering advice about raising children

Mercedes-AMG unveiled its EQS and EQE electric sedans in 2021 and 2022, respectively. Now we have AMG’s first

We’ve all heard the saying, “No white after Labor Day.” It’s one of fashion’s many arbitrary — and frankly, classist — rules, and one I’ve never subscribed to. Thankfully, fashion is on my side this fall, with designers pushing a particular white must-have this season: a skirt.

A handful of retailers and tech companies reporting this week, truncated by the Thanksgiving holiday, will show firms

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Max Verstappen finished fastest in practice in Qatar as he closes in on a hat-trick of world championships. The Dutchman needs to finish only sixth in Saturday’s sprint race to clinch the title and he made light work of Friday’s sole practice at the Lusail International Circuit. Verstappen finished three tenths clear of Ferrari’s Carlos Sainz, with Charles Leclerc third in the other scarlet car. Fernando Alonso took fourth spot for Aston Martin, one place ahead of Verstappen’s Red Bull team-mate Sergio Perez. George Russell and Lewis Hamilton finished only eighth and 13th for Mercedes. Verstappen has dominated this season – winning 13 of the 16 races staged – and he will claim his third straight title if he scores three points in the 19-lap sprint race. First, Verstappen must qualify for Sunday’s main event and, on the evidence of the early running, he appears favourite to take pole position. The Dutch driver soared to the top of the time sheets of the one-hour running in the final minutes with a healthy third-of-a-second advantage to the rest of the field. Russell was almost a second back in the lead Mercedes, with Hamilton 1.2 sec behind Verstappen. Qualifying takes place at 8pm local time (6pm BST). Read More Fernando Alonso lauds Max Verstappen as best F1 driver since Michael Schumacher Fernando Alonso lauds Max Verstappen as best F1 driver since Michael Schumacher Max Verstappen pips Oscar Piastri to pole after tense qualifying for Japanese GP

Sanjay Aggarwal’s now-booming business was based around a family heirloom: a 100-year-old spice mill. He started selling spice blends with his mother in 2012 almost by accident. “It wasn’t meant to be a business,” the 40-year-old admits. “It was only started as a retirement hobby for my mum. What started off as a silly little idea, so to speak, just grew. We started online and moved after a few years to selling in shops.” Spice Kitchen has been wildly successful, and now Aggarwal is adding another string his company’s bow by writing a cookbook. Above all the success, he’s really just appreciated spending time with his 72-year-old mother, Shashi. “She’s incredible – she’s a whirlwind. She was born in Kenya and raised in India, so she’s got a really eclectic mix of culture. And she’s a real spice expert – we’ve got a 100-year-old spice mill in our family that’s travelled the world and I’ve got it here now; we started the business using that.” Aggarwal says it felt “natural” to work with his mother, after helping his parents run their Birmingham shop when growing up. But he’s “learned loads” from her during their new venture. “It’s certainly made me realise how entrepreneurial my mum is, how creative she is… I’ve been really impressed by how similarly we think.” He says: “We’re certainly closer for it. It’s got the ups and downs and challenges that everything has, but we’re still talking!” While there are plenty of flavour-packed Indian dishes in the new cookbook – including coriander and tandoori fishcakes, chickpea curry and tarka dal – the recipes have a decidedly global outlook. Think fish tacos, jerk-inspired pork, crispy duck with pancakes – and Aggarwal credits this to growing up in the diverse city of Birmingham. “I was born and brought up there, so for me, that was all I knew. But for my mum, it was very much a big influence on her,” he explains. When she came to the UK as a young married woman, “her cuisine and culture was all very Indian” – something that soon changed. “My mum has really seen that development of food and culture, and that cosmopolitan nature of Birmingham. It’s had tidal waves of immigration – my mum being one of them from India – and from West Africa and Asia and all different places. She’s witnessed that, when she came to the UK.” Aggarwal recounts how in the early days of living in Birmingham, Shashi would grind her own spices – you couldn’t buy blends at the time – which “reminded her of home and made her less homesick”, but then her palate expanded. “She’s vegetarian, but got to try all these amazing different sorts of vegetarian food from all around the world, be it Middle Eastern, Chinese or Japanese or whatever. Some of those things weren’t accessible when she first came, but were as time went on – and my mum’s very experimental. “She’s a real foodie. She loves trying new things and experimenting – probably more than anyone else I know. I think she’s quite unique, because I think a lot of people from cultures where they’ve got a really strong food culture – certainly like Indian culture – a lot of my aunts and uncles, they don’t really eat or experiment outside of Indian food. They find it quite scary, not very flavoursome, or quite bland. But my mum really gets it – she’s got a really deep palate, and she can really appreciate different cultures.” This love of different cuisines means both mother and son are quite free with the way they cook– and they want other people to be the same. For example, if you’re making a frittata and you don’t have any Italian seasoning, Aggarwal says: “Try it with Mexican [spice blends], try it with jerk and you could still create something amazing. Don’t be afraid to experiment.” One of the more unusual combinations he’s tried? Mexican spices in a shepherd’s pie: “It actually tastes amazing in there. We’re just trying to get people to be a bit more free thinking and adventurous. What’s the worst that can happen?” Aggarwal says he’s often asked how to make an “authentic” dish – a question he struggles to answer. “It’s very difficult to understand what they mean by that – what is the meaning of authenticity? I’m a second-generation British-born person… Food has evolved over time. We wanted to make sure the dishes [in the cookbook] were authentic in terms of linking back to the original recipes and what they’re all about, and especially the blends being as authentic as possible – trying to respect the tradition. “But we’re also trying to say, we can only take our take on things. I can take my take on things and my mum can take her take on things – and things have changed over time.” That’s why Aggarwal advises against getting “too hung up on authenticity, because there is no way of achieving it”. Instead, he recommends taking a dish you like and “play with the flavours a little bit” to “make it your own”. ‘Spice Kitchen’ by Sanjay Aggarwal (Quadrille, £22).

In a war where journalist access is limited, there's a flood of video available online from the Israel-Hamas war

There’s no feeling quite like the inner glow you get when someone gives you a compliment. A simple “I like your new shoulder bag“, “Nice makeup” or “Your skin looks radiant” can change your whole day. That said, in our increasingly head-down, phone-scrolling world, receiving a compliment during our commute is as rare (and rewarding) as finding a $20 bill on the floor. So when I started getting stopped in the street by strangers who said they loved my new fall dress or had to know where it was from, I knew it was a special item. Without fail, I receive at least one compliment every time I wear it.