A big thank you to our RMC team, to whom we owe this honour. By listening closely to clients and using those insights to finetune our services, they have built reliable customer-focused processes that deliver top-class service.

Aimed at streamlining the country’s immigration procedures and improving service delivery, the initiative highlights the government’s plans to modernise Nigeria’s immigration framework.

What is it, actually?
Stir-fried rice noodles topped with shrimp or tofu, bean sprouts, peanuts, and a tamarind-based sauce. It boasts a complex flavour profile, giving you sweet, sour, salty, and umami flavours, all in one bite!

Why it’s timeless
Pad Thai not only hits every flavour note, but it’s also ready to serve in just 30 minutes. Perfect for a midweek dinner.

AGS insider tip
Don’t skip the tamarind paste, which gives Pad Thai its signature tang. The tamarind tree fruit has a distinct sweet and sour flavour – think lemon crossed with apricot and dates, with a slight molasses-like undertone.

Make Your Own in 30 Minutes

Ingredients

200g rice noodles

150g prawns or chicken strips

2 tbsp tamarind paste

2 tbsp fish sauce

1 tbsp sugar

1 egg

Bean sprouts, peanuts, lime wedges, chilli flakes (for garnish)

Method

Soak noodles in hot water until tender.

Stir-fry protein of choice, push to one side, and scramble the egg.

Add noodles, tamarind, fish sauce, and sugar. Toss together.

Top with bean sprouts, peanuts, and lime. Optionally add chilli flakes if you like a bit of heat.

Try it at home and share your photos or videos with us! We would love to feature your creations.

The EES will record travellers’ entry and departure information, including their biometric information, and replace the current manual process of stamping passports. EES will apply to all non-EU citizens including visa-exempt and visa-required nationals.

The European Commission also announced an updated processing fee related to the European Travel Information and Authorization System (ETIAS). The updated fee will apply once ETIAS goes into effect, which is expected in the last quarter of 2026.

This month will also see AGS Lorraine/Luxembourg move to new premises in Thionville, just 20 kilometres from the Luxembourg border, making it even easier to deliver top quality services to your customers in the duchy.

Readers can find the full AGS Worldwide Movers Directory here.

An additional Centre, planned for Los Angeles, will bring the total number to 17, improving accessibility for Indian citizens and reflecting their growing presence in the United States. The Indian government is also considering opening two new consulates in Boston and Los Angeles.

Where applicable, the designated company contact person is required to be present for the appointment, but Employment Pass and Professional Visit Pass applicants are not required to attend.

Speaking to the media, AGS General Manager Quentin Schmassmann said, “You are transporting ancient history, there can be no mistakes. You need a team that is trained to international standards, you need the best equipment, and the best staff.

Watch the full story on YouTube.

Originally a humble peasant dish, soupe à l’oignon gratinée – French onion soup, in English – became a staple in Parisian bistros, especially as a restorative late-night meal. Today, it remains a beloved French classic– simple, rustic and deeply satisfying on a chilly winter’s day.

Make Your Own in 30 Minutes

Ingredients (serves 4):

• 4 large onions, thinly sliced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp sugar
• 2 garlic cloves, minced
• 1 tbsp plain flour
• 1 litre beef stock (or vegetable stock for a lighter version)
• 125ml dry white wine (optional)
• Salt and black pepper, to taste
• 1 baguette, sliced into thick rounds
• 150g Gruyère cheese (or Emmental), grated

Method:

1. In a large saucepan, melt the butter with the olive oil over medium heat. Add the sliced onions and sugar, stirring occasionally, until the onions are soft, caramelised, and golden brown (about 15 minutes).
2. Add the garlic and cook for 1 minute more. Sprinkle in the flour, stirring well to coat the onions.
3. Pour in the wine (if using) and let it reduce slightly. Then add the beef stock, seasoning with salt and pepper. Simmer for 10 minutes.
4. While the soup simmers, toast the baguette slices under the grill until golden.
5. Ladle the soup into ovenproof bowls, top each with a toasted baguette slice, and sprinkle generously with cheese.
6. Place the bowls under the grill until the cheese is melted and bubbling. Serve hot.

Try it at home and share your photos or videos with us. We would love to feature your creations!