Iran, Iraq airspace conditions after Israel's strikes impact flights in India
The airspace conditions over Iran, Iraq and the neighbouring region have impacted
flight schedules
in India after Israel launched a preemptive strike against Iran.
In a post on X,
Delhi Airport
said, "Delhi airport operations are running smoothly. However, due to evolving airspace conditions over Iran, Iraq and the neighbouring region, some flight schedules have been impacted."
"Passengers are requested to contact their respective airlines for the latest updates regarding their flights. We strongly urge all passengers to rely on official sources for accurate and up-to-date information," posted Delhi Airport.
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Meanwhile, the Embassy of India in Iran issued an advisory for Indian nationals and persons of Indian origin residing in the country amid the current situation.
In a post on social media platform X, the Embassy stated, "In view of the current situation in Iran, all Indian nationals and persons of Indian origin in Iran are requested to remain vigilant, avoid all unnecessary movements, follow the Embassy's Social Media accounts & observe safety protocols as advised by local authorities," reads the advisory.
Live Events
You Might Also Like:
Iran and Israel's open warfare after decades of shadow war
The advisory comes as Israel launched a preemptive strike against Iran, according to Israel Defence Minister Israel Katz, as reported by The Times of Israel.
Katz declared an emergency situation across the country due to Israel's action in Iran.
"Following the State of Israel's preemptive strike against Iran, a missile and drone attack against the State of Israel and its civilian population is expected in the immediate future," The Times of Israel quoted Katz as saying.
Katz said that he signed "a special order, according to which a special state of emergency will be imposed in the home front throughout the entire State of Israel."
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Israel strikes Iran's nuclear sites as hinted by Trump, declares state of 'emergency'
Israeli Prime Minister
Benjamin Netanyahu
on Friday announced the launch of a large-scale military campaign,
Operation Rising Lion
, aimed at dismantling what he described as an existential threat posed by Iran's nuclear and ballistic missile programmes.
Netanyahu said Israel had struck multiple high-value Iranian targets in a decisive first strike. "Moments ago, Israel launched Operation Rising Lion, a targeted military operation to roll back the Iranian threat to Israel's very survival," he said, adding that the mission would continue "for as many days as it takes to remove this threat."
The Israeli leader accused Iran of pursuing a
nuclear weapons programme
in defiance of global warnings, pointing to enriched uranium stockpiles capable of producing multiple nuclear bombs.
"In recent years, Iran has produced enough highly enriched uranium for nine atom bombs. Nine," he noted, warning that Tehran had taken "steps to weaponise this enriched uranium" and could develop a nuclear weapon within months.
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US warns Iran's retaliation to Israeli strike could trigger mass casualties
Netanyahu likened the current moment to the prelude to World War II, referencing the Holocaust and past global inaction in the face of rising threats.
"Eighty years ago, the Jewish people were the victims of a holocaust perpetrated by the Nazi regime. Today, the Jewish state refuses to be a victim of a nuclear holocaust perpetrated by the Iranian regime," he said.
He stated that Israel's actions extended beyond its borders. "We defend our Arab neighbours. They, too, have suffered from Iran's campaign of chaos and carnage. Our actions against Iran's proxy Hezbollah led to the establishment of a new government in Lebanon and the collapse of Assad's murderous regime in Syria. The people of those two countries now have a chance for a different future, a better future."
He then invoked history to defend Israel's decision. "The hardest decision any leader has to make is to thwart a danger before it is fully materialised. Nearly a century ago, facing the Nazis, a generation of leaders failed to act in time. The horrors of World War I paralysed them. They were determined to avoid war at all costs. And they got the worst war ever. They adopted a policy of appeasement. They closed their eyes and ears to all the warning signs."
"That failure to act resulted in World War II, the deadliest war in history. It claimed the lives of 60 million, including 6 million Jews, a third of my people. After that war, the Jewish people and the Jewish state vowed, Never again. Well, never again is now."
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Time of India
13-06-2025
- Time of India
Iran, Iraq airspace conditions after Israel's strikes impact flights in India
The airspace conditions over Iran, Iraq and the neighbouring region have impacted flight schedules in India after Israel launched a preemptive strike against Iran. In a post on X, Delhi Airport said, "Delhi airport operations are running smoothly. However, due to evolving airspace conditions over Iran, Iraq and the neighbouring region, some flight schedules have been impacted." "Passengers are requested to contact their respective airlines for the latest updates regarding their flights. We strongly urge all passengers to rely on official sources for accurate and up-to-date information," posted Delhi Airport. Play Video Pause Skip Backward Skip Forward Unmute Current Time 0:00 / Duration 0:00 Loaded : 0% 0:00 Stream Type LIVE Seek to live, currently behind live LIVE Remaining Time - 0:00 1x Playback Rate Chapters Chapters Descriptions descriptions off , selected Captions captions settings , opens captions settings dialog captions off , selected Audio Track default , selected Picture-in-Picture Fullscreen This is a modal window. Beginning of dialog window. Escape will cancel and close the window. Text Color White Black Red Green Blue Yellow Magenta Cyan Opacity Opaque Semi-Transparent Text Background Color Black White Red Green Blue Yellow Magenta Cyan Opacity Opaque Semi-Transparent Transparent Caption Area Background Color Black White Red Green Blue Yellow Magenta Cyan Opacity Transparent Semi-Transparent Opaque Font Size 50% 75% 100% 125% 150% 175% 200% 300% 400% Text Edge Style None Raised Depressed Uniform Drop shadow Font Family Proportional Sans-Serif Monospace Sans-Serif Proportional Serif Monospace Serif Casual Script Small Caps Reset restore all settings to the default values Done Close Modal Dialog End of dialog window. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like You Won't Believe What Homes Cost in Munoz West Homes Cost | Search Ads Learn More Undo Meanwhile, the Embassy of India in Iran issued an advisory for Indian nationals and persons of Indian origin residing in the country amid the current situation. In a post on social media platform X, the Embassy stated, "In view of the current situation in Iran, all Indian nationals and persons of Indian origin in Iran are requested to remain vigilant, avoid all unnecessary movements, follow the Embassy's Social Media accounts & observe safety protocols as advised by local authorities," reads the advisory. Live Events You Might Also Like: Iran and Israel's open warfare after decades of shadow war The advisory comes as Israel launched a preemptive strike against Iran, according to Israel Defence Minister Israel Katz, as reported by The Times of Israel. Katz declared an emergency situation across the country due to Israel's action in Iran. "Following the State of Israel's preemptive strike against Iran, a missile and drone attack against the State of Israel and its civilian population is expected in the immediate future," The Times of Israel quoted Katz as saying. Katz said that he signed "a special order, according to which a special state of emergency will be imposed in the home front throughout the entire State of Israel." You Might Also Like: Israel strikes Iran's nuclear sites as hinted by Trump, declares state of 'emergency' Israeli Prime Minister Benjamin Netanyahu on Friday announced the launch of a large-scale military campaign, Operation Rising Lion , aimed at dismantling what he described as an existential threat posed by Iran's nuclear and ballistic missile programmes. Netanyahu said Israel had struck multiple high-value Iranian targets in a decisive first strike. "Moments ago, Israel launched Operation Rising Lion, a targeted military operation to roll back the Iranian threat to Israel's very survival," he said, adding that the mission would continue "for as many days as it takes to remove this threat." The Israeli leader accused Iran of pursuing a nuclear weapons programme in defiance of global warnings, pointing to enriched uranium stockpiles capable of producing multiple nuclear bombs. "In recent years, Iran has produced enough highly enriched uranium for nine atom bombs. Nine," he noted, warning that Tehran had taken "steps to weaponise this enriched uranium" and could develop a nuclear weapon within months. You Might Also Like: US warns Iran's retaliation to Israeli strike could trigger mass casualties Netanyahu likened the current moment to the prelude to World War II, referencing the Holocaust and past global inaction in the face of rising threats. "Eighty years ago, the Jewish people were the victims of a holocaust perpetrated by the Nazi regime. Today, the Jewish state refuses to be a victim of a nuclear holocaust perpetrated by the Iranian regime," he said. He stated that Israel's actions extended beyond its borders. "We defend our Arab neighbours. They, too, have suffered from Iran's campaign of chaos and carnage. Our actions against Iran's proxy Hezbollah led to the establishment of a new government in Lebanon and the collapse of Assad's murderous regime in Syria. The people of those two countries now have a chance for a different future, a better future." He then invoked history to defend Israel's decision. "The hardest decision any leader has to make is to thwart a danger before it is fully materialised. Nearly a century ago, facing the Nazis, a generation of leaders failed to act in time. The horrors of World War I paralysed them. They were determined to avoid war at all costs. And they got the worst war ever. They adopted a policy of appeasement. They closed their eyes and ears to all the warning signs." "That failure to act resulted in World War II, the deadliest war in history. It claimed the lives of 60 million, including 6 million Jews, a third of my people. After that war, the Jewish people and the Jewish state vowed, Never again. Well, never again is now."
Tatler Asia
06-06-2025
- Tatler Asia
Sustainability and flavour: The rise of fermentation in Asia's top restaurants
2. Toyo Eatery (Manila, Philippines) Named after the Tagalog word for soy sauce, Toyo is the Philippines' most internationally renowned restaurant. The intimate space in Makati is where Filipino nostalgia meets slow fermentation and sleek modernism. Skipping the more intimidating setups of other restaurants of the same calibre, Toyo feels more like a warm family dinner than a fine-dining room. It is helmed by Chef Jordy Navarra and his wife and creative partner, May, and with their team, they've created an ode to fermentation. Take the beloved tortang talong, a humble eggplant omelette transformed by their house-made fermented banana ketchup. Or the Bahay Kubo salad, a riot of 18 local vegetables, each preserved, pickled or marinated to maximise character. And yes, they have their own takes on vinegar-laced sawsawan, made with fermented coconut sap, adding funk and brightness in equal measure. Don't miss: Together they thrive: How did Jordy and May Navarra build Toyo Eatery Navarra taps into local fermentation traditions like tapuy (fermented rice wine) and bubud (a natural yeast starter) to build dishes that feel ancient yet avant-garde. One course might include clams kissed with tapuy, another a fish that's been dry-aged with microbial care. Fermentation in Asia often takes two directions—backward and forward. Toyo, however, uses it to look inward, toward heritage, home and the flavours passed down at the family table. 3. Gaa (Bangkok, Thailand) At Gaa, Chef Garima Arora has found a way to make fermentation taste like a homecoming and a disruption at the same time. Born in Mumbai and trained in the avant-garde kitchens of Noma, Arora brings centuries-old Indian preservation techniques into dialogue with Thai ingredients—and the results are electric. In Gaa's fermentation room, lychee becomes liqueur, split peas turn into miso, and Thai fish sauces bubble away beside jackfruit pickles. A dish might riff on the comfort of curd rice, but arrive layered with lacto-fermented fruit and spiced oil. Or chaat will get a haute twist thanks to garums made with koji-cultured Thai beef. In case you missed it: Garima Arora is Asia's Best Female Chef and the first Indian female to receive a Michelin star Arora's philosophy is less about fusion and more about translation. Her 'beef garum,' for example, doesn't try to mimic fish sauce—it speaks its own savory language. The result is a genre-defying menu that bridges the fermented worldviews of India and Southeast Asia, balancing nostalgia with discovery. 4. 7th Door (Seoul, South Korea) To say that Chef Kim Dae-chun of Seoul's 7th Door dabbles in fermentation is an injustice. Rather, he builds worlds of flavour around it. His intimate, 14-seat restaurant is a fermentation theatre where more than 40 house-made brews and pickles are the stars of a sensory journey. You literally walk past the jars: bubbling, ageing, thickening—an overture to the tasting experience that follows. Kim's guiding metaphor? Fermentation as the 'sixth door' in a seven-step journey toward gastronomic epiphany. Here, jangs—Korea's holy trinity of fermented pastes and sauces—are aged up to a decade in-house. The fish sauce called aekjeot is crafted from local seafood and cured in soy. Even desserts carry fermented echoes, such as soy-syrup glazes over truffle tteokbokki. In one course, raw fermented seafood called gejang is reimagined with rare Dokdo prawns. In another, traditional Korean citrus is preserved until its bitterness turns sweet. It's fermentation as art, memory and alchemy. 5. Onjium (Seoul, South Korea) Not far from 7th Door, another Seoul dining room pays tribute to fermentation in a quieter, regal way. At Onjium, co-chefs Cho Eun-hee and Park Sung-bae reinterpret Korea's royal cuisine with the poise of scholars and the precision of artisans. Their secret weapon? A fermentation farm in Namyangju, where they produce their own variants of jang, kimchi and vinegar using methods drawn from historical royal cookbooks. The dishes at Onjium whisper elegance: cabbage that's been brined, aged and caramelised or soy sauces made from heirloom beans aged in traditional earthen hangari. The fermentation here isn't experimental—it's ancestral. But don't mistake it for nostalgia. Onjium's modern plating and seasonal tasting menus pull these ancient techniques into the present, reminding diners that the best ferments are, above all, timeless. 6. Mingles (Seoul, South Korea) If 7th Door is fermentation as intimacy and Onjium is fermentation as legacy, then Mingles is fermentation as global stagecraft. Under the visionary hand of Chef Kang Min-goo, this Seoul heavyweight has turned jang, those beloved fermented pastes and sauces, into the core of award-winning culinary performance. Here, doenjang and gochujang aren't accents—they're structure. Think seared Hanwoo beef glazed in soy aged five years or a vinegar reduction made from Korean pears and wild herbs. Kang pairs these ferments with international techniques: foams, emulsions and the kind of delicate plating you'd expect in Paris, not Gangnam. The result is a cuisine that elevates fermentation. The message is clear: Korean flavours, when rooted in their fermented foundations, can speak a global language—and win all the stars while they're at it. Don't miss: Chef Mingoo Kang receives Inedit Damm Chefs' Choice Award 2021 by Asia's 50 Best Restaurants 7. Amber (Hong Kong) At first glance, Amber, the flagship of the Landmark Mandarin Oriental, might seem too polished, too pristine, too art-directed to be part of the fermentation set. But Chef Richard Ekkebus has spent the past few years quietly reworking fine dining's relationship with preservation. Gone are the creams, butters and heavy reductions of yesteryear; in their place are koji-aged vegetables, fermented grains and lacto pickles used with the precision of a Cartier timepiece. Amber's menu doesn't scream 'fermented,' but listen closely and it hums with microbial nuance: carrot koji with abalone, fermented buckwheat bread and a much-lauded plant-based bouillon that's more umami-packed than most bone broths. Even the desserts get in on the action, with seasonal fruit vinegars and fermented rice milk redefining what 'light' can mean in a luxury context. Amber isn't trying to be Nordic or temple cuisine. It's Hong Kong high design, reimagined with microbes and minerals. Fermentation here isn't rustic—it's tailored. 8. Yun (Seoul, South Korea) One might remember Chef Kim Do-yun from Culinary Class Wars: a White Spoon chef whose eyes were practically closed as he cooked rockfish while rocking headphones. He even detailed his obsession with drying ingredients, claiming he has the most extensive dried food collection among the cast. It comes as no surprise that his acclaimed restaurant, Yun, is built on traditional Korean fermentation, ageing and custom noodle-making. Chef Kim obsessively sources and preserves ingredients—pickles, beans, grains, dried vegetables, meats and fish—often ageing many of them for years to deepen the flavour. His lab-like kitchen storage with over 500 labeled ingredients (pickles, grains, seeds, etc.) underscores how fermentation and time are central to his cooking. For example, Yun's signature naengmyeon (cold wheat noodles) are made entirely in-house from Korean wheat and served simply with salt and oil. Chef Kim is even notorious for taking months off to study ingredients and techniques. While the chef himself is soft-spoken, his philosophy is bannered loudly in the restaurant, with diners hearing the detailed explanations of the ageing, fermenting and drying process behind the dishes.
Tatler Asia
02-06-2025
- Tatler Asia
Eating history: Where to experience Asia's most revered culinary traditions
2. Kimjang (Korea) Above Kimchi-making is one of a revered culinary tradition from Korea (Photo: huiyeon kim via Unsplash) Unesco inscription: 2013 Few foods inspire as much national pride as kimchi—and few practices are as cherished as kimjang, the communal ritual of making it. Typically held in late autumn, kimjang sees families and neighbours come together to transform mountains of cabbage, radish, garlic and gochugaru (chilli flakes) into vats of fermented brilliance. Each household adds its own variations, whether in spice blends, ingredients or methods. Beyond preservation, kimjang represents intergenerational learning and social cohesion. Historically a survival strategy for enduring Korea's harsh winters, it remains a vital cultural touchstone today. Unesco recognised kimjang as a powerful expression of Korean solidarity and cultural continuity. Where to experience kimjang In Seoul, Museum Kimchikan offers workshops that demystify the process. Outside the capital, rural communities host kimjang festivals from late October through early December, with some welcoming visitors. Year-round, Korean folk villages offer immersive classes for those eager to learn this living tradition hands-on. Don't miss: The history of banchan, the heart of Korean dining 3. Hawker culture (Singapore) Above One of Singapore's many hawker centres (Photo: Ethan Hu via Unsplash) Unesco inscription: 2020 Singapore's hawker centres are more than food courts—they're microcosms of a nation. At these bustling open-air markets, Malay satay sizzles next to Chinese noodle stalls, and Indian curries waft through the air. Hawker culture is a living, delicious reflection of Singapore's multicultural society. Originating from itinerant street vendors, hawker centres were formalised in the 1970s to raise hygiene standards. Today, they are beloved for their affordability, variety and inclusivity. UNESCO's 2020 inscription acknowledged not just the food, but the social fabric: hawker centres as communal spaces where different classes, ethnicities and generations meet in the shared joy of food. Where to experience hawker culture Try Maxwell Food Centre, home to the famed Tian Tian Hainanese Chicken Rice; Lau Pa Sat, with its colonial-era architecture and evening satay stalls; or neighbourhood gems like Tiong Bahru market or the Old Airport Road food centre. Local favourites often have the longest queues—and the most loyal followings. 4. Traditional tea processing (China) Above Chinese tea ceremony (Photo: 五玄土 ORIENTO via Unsplash) Unesco inscription: 2022 In China, tea is more than a drink—it's a philosophical tradition. UNESCO's 2022 listing recognised the cultivation, processing and cultural practices surrounding six main tea types: green, black, white, yellow, oolong and dark (such as Pu-erh). Each has its own terroir, personality and preparation method. Tea-making is a skill-intensive process involving withering, oxidising and roasting, but it also carries deep cultural and spiritual significance. The Gongfu Cha ceremony, for example, is both a meditation and a gesture of respect. Tea is central to family gatherings, religious festivals and even business etiquette. Where to experience tea culture Travel to Fujian's Wuyi Mountains for oolong tea, or Yunnan's ancient pu-erh groves. In Hangzhou, Longjing (dragon well) green tea is harvested near West Lake. For a curated experience, visit traditional teahouses in Beijing or Chengdu. Tea markets like Maliandao in Beijing offer a chance to explore China's vast tea landscape in one place. 5. Breakfast rituals (Malaysia) Above A traditional Malaysian breakfast (Photo: Damia Mustafa via Unsplash) Unesco inscription: 2023 In Malaysia, breakfast is more than a meal—it's a cultural mosaic. From banana leaf-wrapped nasi lemak to roti canai dipped in dhal, the diversity of breakfast fare reflects the country's multiracial harmony. In hawker stalls and kopitiams (traditional coffee shops), Malaysians of all backgrounds come together. The dishes themselves often blur culinary boundaries—Chinese-Malay laksa, Indian-Malay mamak roti, and more. UNESCO's 2023 recognition celebrates breakfast as a daily ritual of coexistence, trust and shared identity. Where to experience breakfast culture In Kuala Lumpur, Brickfields' mamak stalls are famous for roti and teh tarik. Penang's George Town is a haven for breakfast-hopping—start with char kway teow, then move on to kaya toast and assam laksa. In Ipoh, old-school kopitiams serve kai si hor fun and their legendary white coffee in vintage interiors. See more: Rooted in Flavour: A deep dive into Malay food
