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Wrap Your Lips Around This > Articles by: Mehreen Amira

Mehreen Amira

Author Archive

Beauty
Lifestyle

Balayage in London At The Lounge Soho

The Lounge Soho is located, obviously, in Soho. It's modern, a bit grungy, a bit scandi. It's very cool.

Mehreen Amira
8 years ago
Marylebone & Notting Hill
Restaurant Reviews

Fancy Crab – Can All Crab Be Like This Please?

I was sort of dreading having to negotiate with slippery pliers, hammers and crackers, whilst getting minimal crab meat in return....

Mehreen Amira
8 years ago
Beauty
Lifestyle

Good Skin, Every Day, With Chantecaille

And just when I was losing hope in ever reaching peak skin nirvana (as well as getting to work on time), I tried Future Skin...

Mehreen Amira
8 years ago
Beauty
Lifestyle

Feeling Philosykos – A Fragrance by Diptyque

This luxury Parisian fragrance house excels at creating complex, grown-up scents that quickly become personal favourites...

Mehreen Amira
8 years ago
Beauty
Lifestyle

Gorgeous Morning Skin with Argentum Apothecary

Introducing Skincare by Argentum Apothecary There was a time when I didn’t give more than a passing thought to my skincare. 

Mehreen Amira
8 years ago
Middle Eastern
Restaurant Reviews

Pickled Fred – Flatbreads and Fermentations

If you looked at the people in here tonight, you might think that Pickled Fred has been open a while. There’s a friendliness and a shabbiness that invites laughter and good times...

Mehreen Amira
8 years ago
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Editors' picks

Australian food bill granger
Australian Food by Bill Granger cookbook review
Cookbook reviews

Australian Food by Bill Granger is a gorgeous new cookbook dedicated to all things Aussie and filled with brilliant, easy to make recipes.

4 years ago
Read More
A Farm Lunch at Rabbit, Chelsea
British
Kensington & Chelsea

Interweaving strips of garnet-hued venison and rainbow beetroot - this is tangy, gamey and glorious food, a real treat to look at that also happens to taste sublime.

11 years ago
Read More
The Media Launch of Darbaar
City of London
Indian

Inspired by the banquets of the Indian Royal Court, the food is cooked in traditional clay ovens in the open kitchen before being sent out to be considered, evaluated and then devoured.

9 years ago
Read More
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