BEIJING: Former number one and fourth seed Karolina Pliskova became the latest high-profile casualty at the China Open on Thursday, going out in the third round to unseeded Sorana Cirstea.
Cirstea follows fellow Romanian Simona Halep into the quarter-finals after the second seed sent Maria Sharapova packing on Wednesday.
Cirstea, ranked 44 in the world, stunned the Czech Pliskova 6-1, 7-5 on Beijing’s outdoor hard courts to surge into the last eight.
She will play Latvia’s Jelena Ostapenko, the Roland Garros champion, after China’s top player Peng Shuai retired with a knee injury at 3-0 down in the first set.
The 31-year-old Peng said she had been having injections to ease the pain and her right knee was heavily strapped, but she could not play on.
“The doctor suggested I should take a period of rest and get it treated, but I can only rest after the season, that’s the plan,” said Peng, ranked 25 in the world.
World number one Garbine Muguruza and reigning champion Agnieszka Radwanska are both out to leave world number two Halep the favorite in the Chinese capital.
Also into the quarters are Caroline Garcia, who defeated French compatriot Alize Cornet 6-2, 6-1, and Barbora Strycova of the Czech Republic.
Garcia is in red-hot form after winning the Wuhan Open title on Saturday.
In the men’s draw the American John Isner blasted his way into the last eight with a 6-0, 6-3 beating of Argentina’s Leonardo Mayer.
Cirstea stuns Karolina Pliskova in Beijing
Cirstea stuns Karolina Pliskova in Beijing
Book Review: ‘Padma’s All American’ Cookbook
- For her, the true story of American food proves that immigration is not an outside influence but the foundation of the country’s culinary identity
Closing out 2025 is “Padma’s All American: Tales, Travels, and Recipes from Taste the Nation and Beyond: A Cookbook,” a reminder that in these polarizing times within a seemingly un-united US, breaking bread really might be our only human connection left. Each page serves as a heaping — and healing — helping of hope.
“The book you have before you is a personal one, a record of my last seven years of eating, traveling and exploring. Much of this time was spent in cities and towns all over America, eating my way through our country as I filmed the shows ‘Top Chef’ and ‘Taste the Nation’,” the introduction states.
“Top Chef,” the Emmy, James Beard and Critics Choice Award-winning series, which began in 2006, is what really got Padma Lakshmi on the food map.
“Taste the Nation,” of course, is “a show for immigrants to tell their own stories, as they saw fit, and its success owes everything to the people who invited us into their communities, their homes, and their lives,” she writes.
Working with producer David Shadrack Smith, she began developing a television series that explored American immigration through cuisine, revealing how deeply immigrant food traditions shaped what people considered American today.
She was the consistent face and voice of reason — curious and encouraging to those she encountered.
Lakshmi notes that Americans now buy more salsa and sriracha than ketchup, and dishes like pad Thai, sushi, bubble tea, burritos and bagels are as American as apple pie — which, ironically, contains no ingredients indigenous to North America. Even the apples in the apple pie came from immigrants.
For her, the true story of American food proves that immigration is not an outside influence but the foundation of the country’s culinary identity.
“If I think about what’s really American … it’s the Appalachian ramp salt that I now sprinkle on top of my Indian plum chaat,” she writes.
In this book Lakshmi tells the tale of how her mother arrived in the US as an immigrant from India in 1972 to seek “a better life.”
Her mother, a nurse in New York, worked for two years before Lakshmi was brought to the US from India. At 4 years old, Lakshmi journeyed alone on the 19-hour flight.
America became home.
Now, with visibility as a model and with a noticeable scar on her arm (following a horrific car accident), she is using her platform for good once again.
Lakshmi is merging her immigrant advocacy with her long career in food media.
The photo of her on the cover, joined by a large American flag, is loud, proud and intentional.
The book contains pages dedicated to ingredients and their uses, actual recipes and, most deliciously, the stories of how those cooks came to be.
