A Note from Vineeta Laxminarayan

As I sit down to write this, it hits me—the golden days of summer are already slipping by, and wow, did time fly! Between sun-drenched Colorado days spent outside and cherished moments gathered with friends and family, one constant always brought us together: incredible food. That’s why we’re making feast and flavor the star of this edition!

Get ready to level up your weekday cooking with healthy recipes served straight from our team’s kitchens around the globe.

But that’s not all—love and joy are in full bloom! We’re popping the confetti for our colleagues celebrating beautiful weddings and welcoming adorable new additions to the Enchanting family. Plus, we’ve got heartwarming stories of our teams in Nairobi and Denver giving back and spreading sunshine in our local communities.

So, as always, pour yourself a steaming cup of chai, a velvety latte, a vibrant matcha, or a splash of smooth bourbon. Sink into your favorite cozy armchair, kick back, and dive into this celebration of life, love, and good eats!

Vineeta Laxminarayan

Enchanting Hearts: A Day with the Community, Nairobi

On a recent Friday, the Enchanting Travels Nairobi team visited a local school in one of Nairobi’s informal settlements to spend time with the children and give back to the community. We partnered with a local woman who runs the school and provides a safe place where children can learn, receive meals, and stay away from difficult situations at home.

Our team bought food supplies, prepared and served meals to the children and members of the community, and spent the day playing football, dancing, and sharing laughs with the kids. It was a wonderful opportunity to connect with them and create happy memories together. We also spent time talking to the children about their dreams and encouraging them to believe in their future.

This visit is only the beginning. We are now working on a mentorship program that will allow us to continue supporting the children, guiding them, and helping them build a brighter future. It was a meaningful day for everyone involved and a reminder that even small acts of kindness can make a lasting difference.

Yard Angels Community Service, Denver

On a bright, crisp Thursday morning a few weeks ago, some members of our Denver team rolled up their sleeves for a special project: clearing out and beautifying the yard for an 83-year-old local widow. We spent the morning cutting, trimming, weeding, and mowing—building deeper connections with each other with every branch cleared. By midday, both her front and back yards were completely transformed into pristine, peaceful spaces, leaving us all with a deep sense of accomplishment and heartfelt gratitude.

Moments like these are a powerful reminder that simple acts of kindness build the foundation for real community and collaboration. It brought back memories of when my daughters were in elementary school and the central theme was simply “BE KIND.” It’s such a simple message, yet it’s one that has the power to transform the way we interact with the world around us.

World Cup Soccer Pool:

The drama of the World Cup has officially wrapped up, and so has our company pool! Big congratulations to Alex Metzler for predicting their way to victory and claiming top spot on the podium!

Enchanting Weddings:

Congratulations to Vipra Gogia and Tasneem Lokhandwala on their nuptials. We wish them both joy and happiness for years to come.

Hidden Talent!

Since this edition is all about food and gastronomic delights, I wanted to share the cakes that Hannah Howe baked for her daughter Molly’s and son Jack’s birthdays in July and August. respectively.

And here is another one by Sina Reischauer who baked this masterpiece for her sister’s wedding.

Healthy, Easy Recipes from our colleagues’ kitchens around the globe:

Anotaneta Zelyamova from our German office suggested we collect easy recipes from around the globe to see what our colleagues are creating in their kitchens. We had an overwhelming response and not all recipes could be included but I am grateful to everyone who contributed.

Protein Energy Elixir – Elizabeth Dahnken, USA

• Your favorite coffee (I love organic French roast) or brewed tea
• Creamer, pour to preference
• 1 big scoop of Truvani vanilla organic whey or plant-based protein powder
• Blend or use an electric frother to mix, and add ice.

Creamy and Delicious Overnight Oats – Manisha Dhankas, India

Ingredients:

• The Base (Prep the Night Before)
• Rolled Oats: ½ cup
• Chia Seeds: 1 tbsp 
• Milk: 1 cup 

The Morning Magic (Toppings & Crunch):

• Power Seeds: Pumpkin seeds, sunflower seeds
• Nuts: Soaked & sliced almonds, rich cashews
• Fresh Seasonal Fruits: Sweet mangoes , juicy pomegranate pearls , sliced bananas , or fresh berries 
• Natural Sweetener: A golden drizzle of honey 
• Protein Power-Up (Optional): 1 scoop of your favorite protein powder OR 1 tbsp creamy peanut butter 

How to Make It:

• Overnight Soak: In a jar or glass bowl, combine the oats, chia seeds, and milk. Give it a quick stir, cover, and let it chill in the fridge overnight.
• Morning Dressing: Take out your thick, chilled oat base. Top it generously with your crunchies (soaked nuts & seeds) and fresh, vibrant fruits.
• Drizzle & Enjoy: Drizzle golden honey right over the top (or swirl in your peanut butter/protein powder). Give it a light mix and dig into cold, creamy perfection!

Pro-Tip: Eat it straight out of the fridge—the chilled, velvety texture feels just like a rich dessert, but keeps you full all morning!

TARATOR – cold soup with yogurt and cucumbers: Antoaneta Zelyamova, Germany

Preferred appetizer for mastic, ouzo or rakia.

There are no rules for serving and consuming it. You can pour it into a glass as well as a bowl. You can eat it as an appetizer, but also in parallel with the main course. Moussaka, fried peppers with tomato sauce, chicken livers with onions or rustic are especially suitable for it.

Ingredients:

• 500 gr yoghurt
• 2 cucumbers
• 2 cloves garlic
• ½ spring dill
• 50 g ground walnuts
• 30 ml sunflower oil
• 1 tsp. salt
• 1 pinch of black pepper if desired
• few drops of lemon juice or winegar if desired
• water to the desired tickness (mostly 1:1)

Shakshuka-My Go-To Healthy Workday Recipe: Vipra Gogia, India

One of my favourite healthy, comforting, and incredibly easy to whip up on a busy workday is Shakshuka. It’s a simple one-pan dish of eggs cooked in a rich tomato sauce that’s both nutritious and satisfying. To save time, I blend the tomatoes, onion, and garlic into a smooth paste beforehand. This helps the sauce cook faster and gives it a velvety texture with very little prep. I usually serve it with sourdough bread, making it a balanced meal that’s ready in about 20 minutes.

Ingredients:

• 2 eggs
• 1 tbsp olive oil
• 2 tomatoes
• 1 small onion
• 2-3 garlic cloves
• 1 tsp red chilli powder
• 1 tsp turmeric powder
• ½ tsp cumin
• Salt and pepper, to taste
• Fresh coriander, chopped (for garnish)
• Chilli flakes (optional)

Method:

• Blend the tomatoes, onion, and garlic into a smooth paste.
• Heat olive oil in a pan and pour in the tomato-onion-garlic paste and add the red chilli powder, turmeric powder, cumin, salt, and pepper.
• Let the sauce simmer for 8-10 minutes until it thickens and the raw flavour cooks off.
• Make two small wells in the sauce and crack an egg into each.
• Cover the pan and cook for 5-7 minutes, or until the eggs are cooked to your preference.
• Garnish with fresh parsley or coriander and chilli flakes, if desired.
• Serve hot with sourdough or pita bread.

One Pot Rice/Beef Broccoli Combo – Anna Thomas, USA

I’m a big one pot/meal gal! I love my one pot rice/beef/broccoli combination.

1 chopped onion/minced garlic (sautee), add lean ground beef (season with mild taco seasoning (cook through all the way with the onions and garlic. Once cooked – add 1 cup rice & 2 cups chicken broth, salt/pepper, broccoli (if you want). Cover with a lid for 15-20 minutes (answer emails & make a sale), uncover and boom – you have a delicious meal ready for the day and the week! Can also use it with ground turkey/chicken.

Quick Stewed Apples – Yamuna Bhuchar, India

When craving for something comforting but also quick and easy to make, I simply opt for my version of Stewed Apples. I just roughly cut up 2 apples, you can leave the skin on or peel off, as preferred. In a frying pan add some butter, apples and a teaspoon of cinnamon. Few drops of vanilla extract and I toss it around for about 5 min. I like to leave a bite to it. And voila! Ready in max 10 minutes! It’s healthy, no added sugar and comforting! Sometimes you can add some condensed milk if you are looking to pamper yourself!

Carlee’s Mediterranean Salad – Carlee Sichel, USA

There is a salad that I make weekly and it’s a hit when I entertain. I call it my Mediterranean salad.

• You chop up cucumber and yellow bell pepper, feta cheese, chickpeas, and add pomegranate seeds. I sometimes throw in some olives if I have some.
• For the dressing: salt, lemon juice, oil of your choice and vinegar- I like balsamic. 
• Toss it all together and voila it’s ready to eat.

Puffed Rice with Cucumber and Sprouts: Sarnaku Mujumdar, India

A healthy Bengali evening snack using puffed rice, sprouts, onions, cucumber, and lemon. When I want a light and healthy evening snack, I make this quick muri mix. It’s crunchy, refreshing, and takes only a few minutes. My healthy evening snack is a bowl of muri mixed with fresh cucumber, sprouts, onions, lemon juice, and a touch of mustard oil. It’s crunchy, nutritious, and keeps me full until dinner.

Ingredients:

• 2 cups muri (puffed rice)
• 1 cup moong sprouts
• 1 medium cucumber, finely chopped
• 1 small onion, finely chopped
• 1 green chili, finely chopped (optional)
• 2 tablespoons chopped coriander leaves
• 1 tablespoon roasted peanuts (optional)
• Juice of 1 lemon
• ½ teaspoon black salt or regular salt
• ½ teaspoon roasted cumin powder
• 1 teaspoon mustard oil (optional, for a Bengali touch)

How I Make It:

1. First, I wash the sprouts and drain them well.
2. In a large bowl, I add the sprouts, chopped cucumber, onion, green chili, and coriander leaves.
3. Then I sprinkle in the salt and roasted cumin powder.
4. I squeeze fresh lemon juice over the mixture and add a little mustard oil for extra flavor.
5. Just before eating, I add the muri and mix everything well so it stays crunchy.
6. Finally, I garnish it with roasted peanuts and a little extra coriander.

My Bengali Tip: For an authentic Kolkata-style flavor, I sometimes add: A few chopped tomatoes, A pinch of bhaja moshla, An extra drizzle of mustard oil, Tomato ketchup or Pudina Chutney