By Editors

We’ve been up to our eyeballs in all things Delhi this week! From being prim & proper at The Leela, to burying ourselves in beer, the action has been off the shelf. Also – wasabi cheesecake. Nom.

TWALBBD_Beer-With-Us This Week at LBB | Spring In Our Step

Beer With Us | Our favourite chilled brew, with games and trivia galore! We hosted around 40+ plus people mid-week at The Pint Room. Beer was plentiful, as was the entertainment quotient.

TWALBBD_Goodbye-Winter This Week at LBB | Spring In Our Step

Goodbye Winter | It’s safe to say the weather’s turned a corner, and we can bid adieu to the frigid weather. Since there’s no place better to enjoy Delhi’s version of spring than the great outdoors, we paid a visit to the Mughal Garden in Rashtrapati Bhavan. {It isn’t open too long, visit soon! More on it, here.}

TWALBBD_Speaking-of-Stationary This Week at LBB | Spring In Our Step

Speaking of Stationery | Here at LBB, we’re self-proclaimed stationery junkies, and all those colours were almost too much to handle. We don’t need a 100 coloured pens? Say what?

TWALBBD_Rolling-in-Rose This Week at LBB | Spring In Our Step

Rolling in Rose | We’ve seen highs and lows this week; a dose of indulgence was in order. Rose Moet at the Library Bar at the Leela fit the bill just fine.

TWALBBD_Irish-Inclinations This Week at LBB | Spring In Our Step

Irish Inclinations | The Irish know how to do alcohol, especially whiskey, just right. We can’t get enough of Jameson, especially when the week just gets to be too much. Monkey Bar served up us our post-work de-stress whiskey {yes, that’s what we’re calling it}.

TWALBBD_Workaday-Haunts This Week at LBB | Spring In Our Step

Workaday Haunts | We turned Ivy & Bean into our workspace when our internet started giving us a hard time. With the LBB favourite chickpea sandwich, things got way more productive. Told you we need the right incentive.

TWALBBD_Old-is-Gold This Week at LBB | Spring In Our Step

Old is Gold | Louis XIII de Remy Martin announced their ‘Quest for a Legend’ in India. This cognac takes 40 to 100 years to mature! Safe to say, we may as well enjoy it now cause it’ll outlive us all.

TWALBBD_Strange-Sweet-Somethings This Week at LBB | Spring In Our Step

Strange Sweet Somethings | We like Wasabi. We love cheesecake. Now if you throw the two together, you can only imagine the effect that had on us.

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