a series of amazing fifth century caves lined with relief sculptures dedicated to the hindu god of shivaan't make it across the water, you can stay right in the middle of mumbai, where there is plenty to see. stop by a streetside coconut vendor. they are everywhere. if you are still jet lagged, the electrolytes will help. one of my favorite hole in the walls in all of mumbai is -- there is just one choice here, bright and flavorful food which is like all-you-can-eat sampler platters. the restaurant was passed down from father to son, and the son is very enthusiastic about his locally sourced cuisine. since india has gone cashless, ask to add a 10% tip before settling the bill. you can also charge tips for bellhops and housekeeping back at the hotel. after lunch, hit the streets and find the perfect piece of india to take back home. d popli and sons is any family affair, where the owner keeps the real jewels hidden in the back room. the owner's son designs many the pieces himself, and sources the rest from jaipur. antiques are huge in india, but you can't take anything that is more than 1

quota joining this into their butts alone a primate that i thought i could lay for about a mile for shiva to get out of but being the sort of a man your. brain does it will show that it was only your own very small nationality but your national accord of all told it all to leave it out like we. were there about the better such a sequel no mandate she felt that by the out of the local portrait they could both of you know collage of elderly. but does the man knew his own city he's been in office for a year he's an entrepreneur and venice is first man who doesn't live in the historic center but on the mainland venice is way beyond the phase basile in there is currently undergoing the number of people living in the historic center has steadily declined since nine hundred fifty from one hundred seventy five. thousand back then to just fifty five thousand today that's swamped by the stream of visitors how many actually come nobody knows for sure the city only counts overnight stays day visit us. still have meant about going into us that i did then did have a suggest i said made you want to us t

his quota to join this into their butts alone a primate that i thought i could lay for a month for shiva to get out of but they had this sort of a manual. and as it was sold as tallish it was only on our own that it will national about your national accord that all the. we. are they want to bet us that she thought sequel no mandate she felt that by the out of the. book they know promotion of elderly. but does the man knew his own city he's been in office for a year he's an entrepreneur and then is his first man who doesn't live in the historic center but on the mainland venice is way beyond the phase basile in there is currently undergoing the number of people living in the historic center has steadily declined since nine hundred fifty from one hundred seventy five thousand back then to just fifty five thousand today this will by the stream of visitors how many actually come nobody knows for sure the city only counts overnight stays snow day visitors. still have meant about going into i said that i did then get up to suggest i smell you until i get a c. and if we need to come here for di

shiva posting the images to prove it saying quote i'm deeply saddened elizabeth warren refused my thoughtfuls. pete: that is my favorite story of the morning. she should take the test. wife not? abby: my favorite segment. grilling out. tomorrow is the most popular grilling day of the year. this morning getting a head start on top barbecue expert. >> here on how red, white, and blue, chef and author of weber's greatest hits. jamie, did i get the name right. >> you got it good to see you, clayton. abby: thank you for being here. >> so happy to be here. >> red steak, white fish, and blue berry cobbler. abby: i love it beautiful and tastes good. let's start with the red. pete: you are weber grill's master chef. how did you get that? >> i preheat grill properly. grilling on high for a steak. want to develop a crust. that's what tastes so good. high heat, you need to oil and season the steak, usually 15 to 30 minutes ahead is a good idea for developing that crust. clayton: leaving the meat out. take the chill off of it because the warmer it is, the faster it will actually reach the desired tempera