Found on St Marks Road in Easton, this place is a must-visit. Not only is it a really quirky, absolutely beautiful little food and drinks spot, but the staff are friendly and attentive, and the food is delicious.

In the olden days, Panakam was used as an Oral Rehydrating Solution (ORS) and was a common carry-on during summer journeys. Lassi can have many flavours, including mango, rose, strawberry, dry fruit, and can also be taken in its simple sweetened form without mixing any flavours.

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That's been a great addition for the area, it's sort of started a pub crawl - you can link from The Temple to Rain Bar to The Pev to Briton's Protection and then all the way down Liverpool Road. The Peveril may be an institution but it hasn't been spared from the restrictions on hospitality (Image: Getty Images) The best time to enjoy a Bhang Thandai is during the Holi festival in India. An alternative to Bhang Thandai is the Bhang Lassi, which is Lassi infused with Bhang. Typical Ingredients: Green tea, Water, Sugar, Cardamom, Cinnamon, Saffron, Cloves, Rose Petals, Sliced Almonds, Dry Fruits Panakam is a jaggery and water-based drink which can be spiced up using cardamom, dry ginger, peppercorns, lemon juice and other ingredients to make it sweet and tangy.

Over the years, celebrity regulars have included Eric Cantona, who was apparently a fan of the table football, and Robbie Coltrane. The flat above the pub where Maurice grew up (Image: Manchester Evening News)There is the very human element of my personality that still seeks pleasure and wants to avoid pain, but with a clearer mind I can sit with my discomfort and meet confrontations with more patience and acceptance than I ever could in the past. Compassion for myself, previously a massive hurdle, is slowly unfurling and it extends to all other areas of my life. It could be anything. If I’m on a walk and the tarmac is warm, I might smell coffee, chocolate and burnt avocado. I’m not claiming to have superhuman sensibilities, I’ve just become so immersed in this multisensory world. Kesar Kasturi, Chandra Hass, Saunf, Jagmohan, Mawalin, and Elachi are some Heritage Liqueurs you should try whenever you travel through the region. It took more than two centuries for sima to drip from high society's goblets to working-class glasses in Finnish homes. In Innamaa's day, sima remained an expensive upper-class beverage because both of the drink's main ingredients, honey and lemon, were still a rarity in the region. "Because of honey, sima was very expensive and only the richest bourgeois and Turku Castle's court could afford it," said Vuori.