This was a great month for me as a #PataksMom. Not only did I get to add another touch of India into our regular dinner rotation, I also got the opportunity to delve into the world of Indian beauty.
If you’ve seen any of the big Bollywood films, you’ll already know how beautiful Indian women (and men) are. They have many beauty regimens and tips, lots of them dating back hundreds and even thousands of years. Threading is an ancient hair removal technique that originated in India, but is just now coming more widely used in our western culture. As the name implies, it simply uses thread to quickly and precisely remove unwanted facial hair, especially eyebrows. I visited the wonderful Sushma here in Halifax to have my eyebrows threaded for the first time… no way was I going to try to do it myself. I’ve been waxing my eyebrows for decades, but I never will again… threading is awesome! It takes about the same amount of time, but there is no skin ripping, no redness (for more than 5 minutes), no puffiness or bumpiness. It’s difficult to explain, but the sound reminded me of scissors cutting through fabric, though it’s not painful at all… and she only charges $5!
While we were there, I was asking Sushma about the history of Henna, also called Mehndi. Henna is a temporary form of skin decoration that is very popular in the Hindu culture for brides, as well as for both men and women during many of the large Hindu festivals. Chelsea got to have her own little henna art drawn by Sushma and I must say, it’s been a big conversation starter… it’s absolutely beautiful.
If you are in Halifax, I very much recommend you visit Sushma (<< click on her name right there to go to her Facebook page) at her in-home business. Besides Henna and threading, she also offers Indian scalp massage… *drool* along with other ‘western’ treatments… she’ll even come to you if you want to do a girls night in.
Oh yes, back to that delicious Mango Chicken way up at the top of the page… well that too is quick, painless and beautiful. It’s 4 skinless, bone-in chicken thighs, browned in about 1 tbsp of canola oil and then simmered with one bottle of Pataks Mango Chicken Cooking Sauce for about 20 minutes. This cream-based sauce has their Mango Chutney right in it, so it’s even faster to set the table.
I feel pretty.
Disclosure: I am part of the Patak’s Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.