I recently came across an article in The Guardian describing okra as the ‘most foul thing ever grown’. Many agreed with the opinion, and the conversations on Reddit make the consensus evident. Interestingly enough, some also wanted to learn how to eat it.

This fruit, often consumed as a vegetable dish, is cooked in myriad variations such as kurkuri or crispy bhindi, bhindi masala, bhindi fry, shahi bhindi and tonnes of other recipes under the moniker ‘ladies’ fingers’.

While it is difficult for me to digest that a significant percentage of the population hates okra, diving into a set of interesting historical and scientific facts may motivate some to try the edible green seed pods.

From The Mother Continent

This flowering plant is not native to India but Africa. It is known to be indigenous to a mountainous or plateau region of present-day Ethiopia. From Africa, it moved north towards the Mediterranean and far east towards India around the 12th century.

Okra is an economical and commonly grown crop in tropical and subtropical parts of the world. Many regions use okra leaves, buds and flowers to turn them into tasty soups and stews like Gumbo, okra sauces and salads. The gelatinous pods are boiled, dried or fried crisp.

Additionally, it has earned the recognition of being the ‘powerhouse of nutrients’ in the scientific community for its richness in vital minerals, vitamins, oxidants which help fight lifestyle ailments like cholesterol, diabetes, chronic diseases and even cancer.

Control diabetes

Okra contains 3.2 grams of fibre per 100 grams. The fibre in okra helps control blood sugar as it maintains the rate at which the sugar gets absorbed in the intestinal tract. It plays a role in reducing blood sugar levels in the body by slowing the sugar assimilation when it passes through the intestines.

Kidney diseases
Research shows that diabetic persons who consumed okra daily showed impressive indications of a drop in kidney damage compared to the others who stuck to a ‘diabetic diet’. About 50 per cent of kidney diseases are caused due to diabetes, so consuming okra helps keep both diseases at bay.

Cholesterol

Sometimes it can become difficult to control consumption of food with a high cholesterol content. However, okra can help to improve heart health by reducing serum cholesterol and thereby decreases the chances of cardiovascular disease. It is an efficient way to manage body cholesterol. A research paper mentions that okra contains pectin, which reduces high blood cholesterol by modifying bile production within the intestines and lowers the cholesterol in the body.

Okra also consists of a gel-like substance known as mucilage which sticks to cholesterol in the body. The mucilage then exits the body during excretion, carrying the cholesterol along with it. Additionally, as the body absorbs cholesterol it can increase the possibilities of heart disease, and this is just another reason to consume okra.

Studies have proven that okra powder helped eliminate more cholesterol through stools compared to those consuming a high-fat diet without okra.

Watch how to grow Okra in pots.

Cancer

In recent years, the increase in the intake of plant diets has helped reduce the risks of chronic diseases such as cancer and atherosclerosis. It is mainly because of the antioxidants present in okra that play a vital role in preventing cancer.

Studies show that okra contains significant amounts of flavonoids and phenols in its flowers and has a substantial antitumor effect. It helps to prevent breast cancer cells and gastric cancer cells as well.

This fruit containing polysaccharides lowers cholesterol levels in the blood and may further prevent cancer with its potential to bind bile acids.

Indigestion

The polysaccharides present in okra work to solve digestive ailments. The polysaccharides are carbohydrates and inhibit adhesive properties. It sticks to Helicobacter pylori, a bacterium in the stomach responsible for gastritis and gastric ulcers. Consuming okra regularly helps to clean the stomach and prevents unhealthy bacteria from flourishing inside. Moreover, it helps to keep the colon clean by absorbing all toxins and excess water through the system. The dietary fibre assists in improving the health of the overall digestive system. If all these reasons are not enough to state my case of consuming okra, perhaps this will help.

Vitamin A in okra helps to improve eye-sight, while its vitamin C and E content boost immunity and perform as the first line of defence against oxidative stress. Moreover, it works wonders for those feeling exhausted, weak and undergoing depression or other issues such as sore throat, ulcers and lung inflammation.

You may also grow okra at home. To find out, click here.

Edited by Yoshita Rao

Every year on 6 April, residents of a small village named Alagappa Nagar—originally a township for the staff of the Cochin Textile Mill, near Thrissur district, Kerala—cut a cake to honour the birth anniversary of a man who changed their lives forever over a century ago. Born in 1909 in Karaikudi, Tamil Nadu, this man was only in his 20s when he arrived in the village, and built homes, schools, temples and a polytechnic for the residents of the village. His name was Dr Alagappa Chettiar.

Now, as the marks its 75th year of Independence on Sunday, Dr Chettiar’s grandson, Dr Ramanathan Vairavan—who wrote a book on his grandfather’s life in 2015, called Alagappa: A Beautiful Mind—sits down with The Better India to honour his grandfather.

Though his story is lesser-told, his contributions to a newly-Independent India have been monumental.

“To him, life was all about giving,” Dr Vairavan, currently based in California and the chairman of the Alagappa Group of Educational Institutions, says, “He went through a lot of struggles and challenges, mainly due to health reasons. My grandfather wanted to be in the Indian Foreign Service, for which went to the UK to study.”

There, Dr Chettiar developed a skin disease called Hansen’s Disease, also known as leprosy. “Today, even if you have one pimple, you’d try to hide it. But back then, his entire face was disfigured, and that too in a land that already hated Indians,” Dr Vairavan notes. While Dr Chettiar passed his exams, he failed the physical due to his skin condition. However, this did not demotivate him — instead, he went on to pursue a law degree.

This, Dr Vairavan notes, was the point where things changed for his grandfather. He came from an extremely affluent family, but wanted to use his wealth for the greater good of the nation.

Dr Chettiar returned to India, particularly to Kerala, where he rebuilt Alaggapa Nagar. “When I went to the village a few years ago, they told me that there was no one who could have done for them what he did. This was very early on in his life as well, he was barely 27 or 28,” Dr Vairavan says.

Through his life, the businessman launched many ventures — the Alagappa Textiles in Kerala, rubber plantations in Malaya, tin mines in Burma, insurance companies in Calcutta, theatres in Madras, hotels in Bombay, a stock exchange company and even a private airline.

A fleet of aircrafts for a new India

Dr Chettiar always had a fascination with flying, and when he was in London, he obtained a pilot’s license in Croydon. Years later, in 1947, this very fascination gave India the Jupiter Airlines. “When he was active in the stock market, he bought over Jupiter Airways, which had a fleet of Dakota aircrafts. He started the airlines for mass transit,” his grandson says.
At the onset of the Partition of India, Dr Chettiar was the first to offer his aircrafts to the government to evacuate families from Pakistan. The Indian Army was also in need of aircrafts for their troops, and Dr Chettiar’s flights carried Army personnel, armour, resources and refugees alike.

Dr Vairavan says that during one particular mission, one of the Jupiter Airlines planes crashed. “One of his managers came to him and said, ‘Sir, the plane has crashed. The insurance company did not cover the crash, as the plane was only insured for civilian duties.’ But my grandfather wasn’t concerned about that. His only and immediate response was — ‘We have another plane, send that’. So it was never about the money for him. He was just concerned with doing the right thing.”

The Hindu reported that in 1948, Jupiter Airways received its license to fly passenger routes from Meenambakkam, which became among the first few cities in the country to have an airport. “The flying time to Delhi via Vishakhapatman and Nagpur was approximately eight hours, and the pilots were paid Rs 40 every hour for flying,” the report said.

Dr Chettiar sold his airlines in 1953, a few years before he passed, when the Indian Airlines was nationalised.

One tool to change the nation

When the Government of India was rebuilding the nation after the British left, Dr Chettiar saw education as a tool that would prove instrumental in this change. He formed the Alagappa College of Technology in Chennai, now part of Anna University. Here, they offered courses in chemical engineering, textile, and leather technology. “He did not want to give money to someone else to get things done. He took all of the responsibility upon himself,” Dr Vairavan notes.

At this time, Dr Chettiar did not receive much support, Dr Vairavan says. “They thought he was crazy, just giving away his money like that,” he says, adding that though he came from privilege, all of his accomplishments were his own.

Dr Vairavan also recalls a particular incident that inspired the famous free Midday Meal Scheme in Tamil Nadu. When Kumaraswami Kamaraj, the man behind the schemes, visited Karaikudi, he saw that Dr Chettiar had been handing out free food to all the students at the university during lunch. Kamaraj thought this idea was so brilliant that it inspired the Midday Meal Scheme all over the state, Dr Vairavan says. “The original idea came to him from his visit to Karaikudi,” he adds.

Dr Chettiar’s work saw admirers in Gandhi and Nehru alike. “He convinced Nehru to establish the Central Electro-Chemical Research Institute in Karaikudi,” Dr Vairavan says, adding, “At the same time, Tata and Birla were trying to set the institute up in Bombay and Calcutta, respectively. But here, Dr Chettiar did this not in a city like Chennai or Madurai, but the small town of Karaikudi. The committee overseeing the setting up of the institute had many doubts, since such a university in a small town would come with many challenges. But Dr Chettiar straightaway offered 300 acres of land and Rs 15 lakh. And so, Nehru agreed.”

Today, CECRI has over 650 PhD electro chemists, and the university has changed the entire profile of the small town, Dr Vairavan says.

He adds that over 30 lakh students have graduated from all the Alagappa University institutions. Dr Vairavan notes, “I always knew he was wealthy and a philanthropist, but his influence on my life came much later. He passed away when I was only seven or eight years old. It was only when I sat down to write a book on him that I realised how monumental his contributions have been in shaping the nation. Most of his peers had already passed away by then, so I approached a journalist to help me out. We dug into the archives in Delhi and Chennai and pieced his life back together. But when we put it all together, it seemed more like a news report. So I reworked the content. That’s how ‘A Beautiful Mind’ came into being.”

However, Dr Chettiar’s life, while full of many accomplishments, spanned only a short 47 years. His life was marred by health conditions, including skin diseases, bone cancer, diabetes, and more. During his last days, Dr Chettiar was sent Rs 10,000 from a well wisher. When this person called Dr Chettiar’s personal assistant to inquire if the amount had been received, he was told, ‘Yes, it reached him. He used it to buy toys for children.’

Years of philanthropic work had burnt a hole in Dr Chettiar’s pocket, but his philosophy was that whoever approached him would never be turned away. So when a few women from Karaikudi approached him, saying that while he had built many institutions in the town, none were for women exclusively. It was then that Dr Chettiar sold his last remaining asset—his own home—to set up a college for them. He spent his remaining days in a cricket stadium.

“A few years ago, I got in touch with a person who had studied in the college my grandfather set up. She was an 85-year-old paediatrician in Boston. She said — ‘As women, we could not pursue any education. Our family wanted us to get married instead. But by opening the women’s college, Dr Chettiar changed our lives. He took so much care of us’,” Dr Vairavan says.

Edited by Yoshita Rao

Passion knows no age and bears no prejudice, and 66-year-old Seshadri Sukumar’s story is a testament to that.

While he was a bank employee for the major part of his career, he continued to nurse his passion for photography. Close to his retirement, he decided to take a leap of faith and follow his dreams of becoming a professional sports photographer.

Today, he is at the forefront covering every precious moment at the Olympics, including India’s iconic gold win. In the last 35 years, he has travelled across the world photographing sporting events, including multiple Olympic games, the FIFA World Cup (2010 & 14), the Asian Games in Qatar (2006) and Guangzhou (2010), the ICC Cricket World Cup, all the editions of the T20 World Cup tournaments, the Indian Premier League, and tennis tournaments, among others.

Celebrating his brilliance, his nephew recently made an emotional social media post that has since gone viral with reach to almost a million people.

Seshadri’s life and work have been a source of inspiration for many. Speaking to The Better India, he shares his heartwarming story.

Falling in love

Seshadri was born in Thanjavur, but his parents moved to Chennai shortly after his birth. His father, a printing press manager, always emphasised on the importance of a good education and saw to it that his son secures a stable job. So, after graduating with a BCom degree, Seshadri, like many at the time, applied for a job at a national bank.

“In those days, the process of appointment would take a long time, sometimes years. So I applied for the job in 1976 and got the appointment confirmation and letter in 1978. During the two years in between, I decided to learn new skills like typewriting, book-keeping, photography, and more. But I fell in love with photography. After the job was confirmed, I moved on to make my posting as a chief cashier at the bank in Manampatti near Mahabalipuram. After 10 months, I was transferred to Chennai, and in 1979, my employers recognised my talent in photography and made me their official photographer,” he says, adding that he continued to manage his dual roles for the next 21 years. In 1984, he began working as a freelance sports photographer as well.

“I was very passionate about photography, but getting a brand new camera was too expensive at the time. I remember asking one chief photojournalist to sell me an old camera. He quoted a price of Rs 1,200. But this was too expensive for me to afford, so just to avoid the situation, I asked him to bring the price down to Rs 600, thinking that I’d quoted an impossible bargain. To my surprise, he agreed. That’s when my journey of taking photography more seriously started. In a way, he pushed me to make a career in the field,” he says.

After retirement in 2001, he began taking up international assignments, covering a plethora of iconic sports moments.

Recalling such memorable moments, he said, “Sports is all about emotion and its expression. Be it victory or loss, as sports photographers, it is our duty to capture the most precious moments. One such incident was during the 2016 Rio Olympics when Helen Maroulis made history by defeating 13-time champion, Saori Yoshida, Japanese freestyle wrestler. It was a historic moment for the USA but a crushing loss for Japan, especially Yoshida. My photo captured the raw emotion of loss on her face.” This photograph later won Seshadri a gold medal from the Photographic Society of America.

For his relentless contribution to the field, the Chennai-based photographer was also awarded the prestigious Rotary Award in 2012. In addition to several other accolades, one of the most memorable moments for Seshadri was when ace cricketer Sachin Tendulkar chose one of his clicks to adorn the book cover of his autobiography, ‘Playing It My Way’, published in 2014.

“I was shocked and speechless for a moment when I got a call from a London-based publishing house asking to use my photograph in Sachin Tendulkar’s book. Out of thousands of clicks, he had chosen mine, and that was such a big honour. When they started to talk about remuneration, I was taken aback because it was not about the money, but about the recognition. I am deeply humbled by it,” Seshadri says.

His passion for his craft and sports has inspired him to push all boundaries and do better everyday. From waiting in a single position for over 4 hours to capture a single shot of Usain Bolt to clicking the biggest national and international sports celebrities, he has done it all. “Next, I want to publish a photo book on synchronised swimming as a sport. And I feel like I’m just getting started!”

Photo Courtesy: Seshadri Sukumar

Edited by Divya Sethu

In 2001, when the Taliban’s rule over Kabul ended, Yonus Akbari was only around a year old. “I have no memory of what the situation was like then, but my parents and the older generation do. Things had developed so much up until now, but the sudden change is shocking,” Yonus tells The Better India.

The 22-year-old is a BBA student in a university in Goa, and has only one more year to go before he finishes his education and has to return to his home country.

But as 15 August 2021 saw the Fall of Kabul, and as the horrific events in Afghanistan continue to unfold rapidly before our eyes, Yonus and students like him in India are scrambling to figure out what the future now holds for them and their loved ones.

“I came to India two years ago on a scholarship offered by the Indian Council for Cultural Relations (ICCR). This is my final year,” he says. “I lived in Kabul before I came here. My parents live in the Daykundi province, which was earlier secure, but now has fallen under the Taliban as well.”

Yonus’s parents are safe for now, as the Taliban have said that they won’t harm the locals. “But what will happen in the future, no one can say,” he notes. “I’ve barely managed to stay in touch with them, and it’s mostly through others living in the area who are able to give me updates about how my parents are doing. I’ve spoken to them once in the last two weeks, as there’s very poor connectivity and network there.”

“What’s happening in Afghanistan right now poses a threat to all of us — from children to senior citizens. In the last two decades, many things changed — people’s mindset, their expectations from life, their lifestyles, social interactions, and the way we saw women and their own agency. But all of that has come to a sudden standstill. It’s impossible to lead that life under a regime that is so conservative and traditional,” he says. “There are no exceptions to who will suffer.”

“Women and little girls are scared to death,” he adds.

Yonus has many friends and extended family back home. “Those who could flee did so. But most of my family is still there. They’re all praying for their lives,” he says. “Now that the Taliban have regained control over Kabul the question that remains for those back home is, ‘Will our lives be spared? Or will we be killed?’. The other concern is that we’re travelling back 20-30 years. Our culture and values had evolved. The Taliban’s thinking, meanwhile, is nowhere close to that. Some of my friends and family are trying to leave. But most don’t have any other choice but to stay. We just hope and pray for the best. Nothing can be done.”

After Yonus’s final year ends, he has to start thinking about where he will go from here. “I live with three friends of mine. Lately, we’ve been discussing what we’re going to do after we’re done with the course. We’ve put years into studying hard and trying to change our country, but what’s going to be the outcome? How will we be treated now when we return? No one can answer these questions. Absolutely no one expected such a situation to arrive in such a short time. It took one week for our whole system to collapse,” he says.

He adds, “Other countries have just sat and watched the Taliban take control of our nation. Those who have left cannot come back. Afghan students cannot remain here just waiting around for an opportunity that will help us. We probably have to support ourselves in this fight. India can offer us a lot of aid to help us out of this dangerous situation. It can provide us opportunities and employment. But it all boils down to whether or not the nation wants to. How honestly does one want to help?”

How can we help?

1. Pune-based NGO Sarhad, known for its work among Kashmiri students, has set up a helpline for Afghan students. For assistance, Afghans living in Maharashtra can send a WhatsApp message to 80070 66900 for any kind of assistance. (Source: Indian Express)
2. IIT-Delhi has also launched a helpline for Afghan students at the institute. They can contact the institute at +91-011 26591713, +91-9811091942 or via email at intloff@admin.iitd.ac.in.

In this hour of crisis, IIT Delhi stands in solidarity with our students and alumni from Afghanistan. We are doing every thing possible to get the students return to the campus.

Let's give them hope.@iitdelhi @iitdaa #AfghanWomen #Afghanistan #iitdelhi pic.twitter.com/8Nlvfjq55t

— V.Ramgopal Rao, Ph.D. (@ramgopal_rao) August 16, 2021

Alongside, the institute has also announced a PhD fellowship for students of Afghanistan. (Source: Times Now, Indian Express)

3. IIT-Bombay has allowed Afghan students to return to campus and resume their studies.

Meanwhile, many on Twitter are now volunteering services to provide accommodation, food, help with visa extensions, and so on.

Faculty and students at universities and institutes across India, what we can do is reach out to Afghan students on our campuses, and let them know they can reach out to us.
Let’s be unobtrusive but visible in our support. 🇦🇫 🇮🇳

— Karishma Kaushik, MBBS, MD, PhD, Mom (@KaushikLab) August 16, 2021

Chennai Twitter, do your thing.

If anyone has contacts of Afghan students in Chennai needing help regarding visa extensions or anything else, please kindly DM. Certain good-hearted samaritans I know are planning to get them help.

Please amplify. Thank you. #AfghanistanCrisis

— Archishma (@archishmaaa) August 17, 2021

Delhi Twitter, an Afghan who is here on a study visa stares at uncertainty as her visa expires in a week and she is no position to head back to Kabul for obvious reasons. If any one can help her get the visa extended or suggest alternate options. #Afghan_lives_matter @msherzad

— Debayan Roy (@DebayonRoy) August 17, 2021

If any Afghan individual or family in Delhi NCR is looking for assistance with accommodation or food, it will be absolute pleasure to help them.

— Nadir Raza (@MortyNaughty) August 17, 2021

SFI is assisting Afghan students in India. This is a favourable & timely gesture by a students' federation to help out the students from Afghanistan. Hello g them with their visas & pursue their education without hindrance is a necessity now.

In solidarity with Afghan students.

— Arya (@RantingDosa) August 16, 2021

Edited by Yoshita Rao

As a kid, how often have you eaten something because it was healthy? I know, I never did.

When told to eat teto—a bitter palette cleansing appetizer, made with brinjal and neem, or dal—because it would ‘make me strong and healthy’, I would plainly refuse. I would always need some masala, not just in my food, but also in the story pitch to convince me to consume it. The same for eating shaak or leafy greens.

Lovingly prepared by mothers and grandmothers all across the country, leafy greens historically have faced a lot of prejudice from young people when served on a platter. And all because of a wrong pitch.

Spinach, both green and red, does not have to suffer being served as a tasteless boiled blob with just salt and chillies. A little drizzle of mustard oil with some roasted peanuts and sesame seeds served with an appetizing story about how an ancient Persian leafy vegetable came to be so popular in India, is good enough to lull you to embrace its wonders.

Now, having tasted a variety of leafy vegetables in numerous shapes and forms (even in a pakora), I know what I would’ve missed if I had continued to refuse it. One of my most shocking discoveries that I absolutely fell in love with is spinach and mushroom savoury crepes drizzled with some parmesan cheese.

Today, as a 20-something foodie grappling to stay in shape, I have realised that it is through greens that one can truly have the best of both worlds. With almost a hundred varieties of greens available in the markets, both indigenous and exotic, packed with vitamins, calcium, fibre, iron and antioxidants, your diet plan can be a culinary adventure that is never devoid of a delicious surprise. While we all know about the amazing benefits and different uses of kale and lettuce, here are 10 foods made with local greens from all over India that can aid you in your gastronomic journey making it both delish and guilt-free.

28 Shades of Green: Presenting the Saag Map of India!

There is an entire trove of local & seasonal edible greens that grow across India. Yet apart from the usual suspects, many of us walk past the others in the vegetable market without realising what we are missing. pic.twitter.com/nTOw62dKHc

— The Better India (@thebetterindia) July 4, 2021

Sengmora Xaak

Sengmora Xaak, also known as Sibru in Boro language and Spiny Arum (Lasia spinoza) in English, grows wild in marshy areas in parts of Assam and Arunachal Pradesh. Rich in antioxidants and dietary fibres, it is believed to have healing properties for open wounds and is also known to help patients suffering from piles, diabetes and even hypertension.

Sengmora Xaak with smoked pork is one of the most loved dishes in the region. Served with rice and some traditional Arunachali Apong (rice beer), this sophisticated dish is revered for its subtle flavour and crunchy texture.

Helencha Saag

Known as Buffalo Spinach or Bitter Watercress, Helencha Saag is predominantly consumed in eastern India, especially in West Bengal. Just like bitter gourd, this leafy vegetable is popular for its unique bitter taste packed with flavours. But beyond taste, it is also commonly used for various medicinal properties, which includes relaxing muscles, improving sleep, weight loss to soothing stomach pain caused by acidity or indigestion. It is also used for treating skin diseases due to its antimicrobial properties.

While helencha soup with koi mach (climbing perch fish) is a regional favorite which doubles as a comfort food and sick-day tonic, helencha saag-er bora or pakora is another notable delicacy.

Gongura

Gongura leaves or the sorrel plant is a leafy vegetable popular in several parts of India, including Andhra Pradesh (gongura), Maharashtra (ambadi), Karnataka (pundi), Odisha (khata palanga), Assam (tenga mora) and Bengal (mestapata). A widely consumed greens, Gongura is rich in minerals, vitamins, iron, anti-oxidants and folic acid. Its sour undertone pairs extremely well with dal or curries and is consumed in various forms, be it chutneys, pickles or even main course curries like the spicy and tangy Gongura Chicken or Mutton curry.

Colocasia or Arbi Saag

In Bengal, colocasia saag is known as kochu shaak and, while predominantly it is known as arbi ka patta in the rest of the country. Another widely popular native variety, the colocasia plant produces potato-like underground root vegetables that make for a delish curry and fried side-dish. But the magic flavour is in the huge heart-shaped leaves. Filled with a bounty of valuable nutrients, these leaves can either be consumed as a saag, stir-fried, boiled or curried, or as a flavour-inducing wrap in paturis.
One of the most beloved colocasia saag dishes, is patrod which is a steamed and fried spicy besan lathered colocasia leaf roll.

Bathua ka Saag

These arrow-shaped greens look a lot like spinach but have a distinct flavour and various health benefits. Known as bathua in Bihar, its scientific name is Chenopodium album and is called by various names like lamb’s quarters, goosefoot or pigweed. A seasonal green, it is mostly consumed during winters, and is a rich source of minerals like potassium, zinc, phosphorus, calcium and other antioxidants. It is also known to be a blood purifier and is packed with amino acids that helps the body to break down food, aid in digestion and also tissue repair.
While making parathas and pakoras with bathua is common practice, it is the bathua chicken curry or the bathua raita which truly wins over your heart and the tummy.

Chaulai ka Saag

Found in the foothills of the Himalayas and even the coastal areas of South India, chaulai saag, also known as amarnath leaves, comes in a variety of colours — from green, gold, to purple and red. A perennial plant, it is a rich source of calcium, sodium, potassium, vitamin A,E and C, and folic acid. Being high in iron and calcium content, it is also a beneficial food for individuals with anemia, and is also known to improve bone health and prevent osteoporosis. Additionally, chaulai saag is often consumed to improve eye health owing to the high amount of carotenoid and vitamin A in it.
Although stir-fried chaulai saag is delicious, it is absolutely divine when cooked and served with moong dal.

Nakima

Tupistra nutans or nakima plant is a lesser-known medicinal plant that grows in the Northeastern part of India. Traditionally consumed in parts of Sikkim, this is a flowering plant, often mistaken to be an orchid but belongs to the lily family. It is consumed for its antibacterial and antifungal properties. Several studies also claim that the nakima plant, be it its leaves or the edible orchid flowers can be consumed to help cancer and diabetic patients.

Quite a delicacy in parts of Sikkim, Bhutan and Tibet, it is renowned for its unique bitter taste with sweet undertones. A stir-fry nakima with chicken is a must-try.

Turmeric leaves

Turmeric is one of most commonly used spices in Indian cuisine and its medicinal benefits are also common knowledge. But, did you know that turmeric leaves are traditionally used in herbal concoctions known as kadhas to treat common cold and other respiratory ailments. Beyond the health benefits, it is also a delicacy used in a variety of ways across India. For instance, turmeric leaves are used to make a rice dish called ‘Patoli’ in Goa, while in Bengal and Odisha it is widely used to make holud pitha or enduri pitha and fish paturis.

Lingru

Fiddlehead fern, also known as lingru, this wildly growing saag is consumed in Uttarakhand and Himachal Pradesh. It is said to be rich in omega-3, antioxidants, essential fatty acids and vitamins. Known for its delicate flavour, this tender curled fronds are also called dhekia xaak in Assam. While it is commonly consumed stir-fried, in Uttarakhand its curd-based curry is absolutely unmissable.

Kalmi Saag

A regional favourite in West Bengal kalmi saag or anne soppu (as known in Karnataka) is a water spinach that grows like a weed along paddy fields and river banks. It is known to be a go-to weight loss food source, being low in calories and fats but rich in vitamins, antioxidants and minerals. For instance, 100 grams of kalmi saag carries only 19 calories. This green is also known to help prevent osteoporosis and anemia caused by iron-deficiency. A historical trivia, kalmi saag is said to have helped sustain and save several lives during the Great Bengal Famine of 1943-44 and also during World War II in Japanese-occupied Singapore.

One of the comfort foods in Bengal, it is stir-fried with garlic, green chillies and bengal gram. But the sweet, sour and spicy anne soppu chutney made in Karnataka is terrific.

Enduri or Halud Pitha

Ingredients

Water
1 cup basmati rice
1/2 cup black gram/urad dal
1 cup grated coconut
1/3 cup jaggery
3-4 small cardamoms or ½ tsp cardamom powder
5 peppercorns (optional)
Green turmeric leaves (as needed)
Ghee (as needed)

Method

Wash and soak rice and urad dal for about 4 hours. After that, grind the two into a fine, thick batter and let it ferment for 6 hours or overnight.

To prepare the stuffing, in a pan add jaggery and coconut. Stir and cook until dry. Add cardamom and black pepper. Once ready, keep it aside and let it cool.

For the pitha, wash turmeric leaves, pat dry and grease with a little ghee. Pour and spread a spoonful of batter. Add the coconut and jaggery stuffing and fold lengthwise.

Place the batter filled leaves in a steamer and steam for 10-12 minutes. After a fork test let it cool.

Once ready, serve with any curry or dessert like payesh.

Source

Edited by Yoshita Rao

For any budding bibliophile, an annual trip to College Street in Kolkata to buy books for the new school session or college semester is nothing short of a trip to wonderland. Every year, I used to eagerly look forward to that day. Oddly nostalgic, the image of a long queue in front of Dey’s Publishing store in College Street—that went viral just a week ago—is indeed a common occurrence there.

But, after walking for endless hours through the labyrinthine streets of old Kolkata, no book shopping trip would be complete without a visit to the two legendary eateries there — The Coffee House and Paramount Sherbet.

Today, we speak of the saccharine love affair almost every college street visitor has had with this 103-year-old sherbet joint.

A Swadeshi Mixologist

In a quiet corner of Bankim Chatterjee Street in College Square of Kolkata, freedom fighter Nihar Ranjan Mazumdar started Paramount Sherbet in 1918. A hub for the youth, this street was known to be frequented by intellectuals and revolutionaries, and Niharanjan’s cold drinks joint served as a common meeting place for them.

“My grandfather started this place as a disguise for the British authorities. There is a secret room behind this place, which served as a space for fellow revolutionaries to hold meetings and discuss strategies while the eatery served as a cover. But that didn’t mean the sherbets or drinks served here were secondary. We have always prided ourselves on serving unique mixes that will always leave you wanting more,” says Partha Pratim Mazumdar, Nihar Ranjan’s grandson.

Now serving more than 30 varieties of water-based and dairy-based cold-drinks, he adds that three of those — the Dab Sherbet, Green Mango Malai and Vanilla Malai, have survived the test of time and continue to be the star items of the menu.

“Be it Subhash Chandra Bose, Rabindranath Tagore, Prafulla Chandra Ray, Kazi Nazrul Islam, Satyajit Ray, Uttam Kumar, Suchitra Sen, SD Burman, PC Sorcar, Manna Dey or Soumitra Chatterjee, Arundhati Roy, Sunil Ganguly many influential people from all walks of life have graced our humble abode in the past and many continue to do so till today,” adds the 53-year-old.

The Secret Superstar Sherbet

Tucked away in a corner, this family-run tiny and cramped-up but iconic eatery is truly one of Kolkata’s hidden gems. Their unique tender coconut water and syrup concoction is a light and refreshing drink. Partha shares that the family has been guarding it’s secret recipe for over a century now. According to him, this drink was a joint creation of his grandfather Niharanjan and the renowned chemist Prafulla Chandra Ray.

A perfect antidote for the city’s ever-humid climate, the dab sherbet is known for its striking subtle texture and is essentially made with tender coconut water, ice and the secret syrup. Back in the day, it used to sell for just four annas as an affordable drink for students and now it’s priced at Rs 80.

“Over the years, we have constantly tried to evolve and improve our menu by adding varieties with coffee, chocolate, passion fruits, etc. but we have kept the originality intact. Even the decor is the same — a few marble-top tables bought for Rs 12 each, some chairs and old photos hung on the wall along with two large antlers bought some 90 years ago in an auction from the Nizam of Hyderabad.”

However, they aren’t resistant to change. In addition to new items on the menu, Partha and his family have even started to provide catering services and also provide bottled versions of their unique syrups. “It’s great to see how young people on the internet love our sherbets and rave about it. People from abroad also visit — both for taste and nostalgia. Our customers like this original down-to-earth vibe here and so we want to keep it that way. This is the reason why despite our increasing popularity we never entertained the idea of starting a franchise. We want to preserve this place in its original form as much as possible,” he adds.

Featured image: Sagar Sen

Edited by Yoshita Rao

When speaking of a nationally beloved delicacy, Biryani is no simple curry and rice. It is an emotion for Indians everywhere and touches every soul uniquely.

So it’s not surprising when in 2020, Swiggy reported Biryani to be the most ordered dish in India, for a third year in a row.

The smoky meat and vegetables sizzling on a bed of fragrant rice and spices manages to make the hearts of every foodie quiver with delight. In all its grandeur, Biryani is indeed one of the most-loved indulgences, and it comes in a variety of styles and servings. With over 100 variations, almost every state in India has a unique version of the mouth-watering Biryani, distinct in flavour and history.

According to academician and food expert, Salma Hussain, Biryani is a delicacy with Persian roots. It was a specialty from the city of Isfahan, which was the capital of Persia back in the 16th and 17th century.

Derived from two Persian words—Birian, which means ‘fried before cooking’, and Birinj, which means rice—Biryani was originally a fire-roasted preparation that involved placing small pieces of lamb meat in a flat pan, seasoned with spices and herbs and slow-cooked to perfection. This meat preparation was then stuffed inside folded bread and served. But, when the Mughals came to India, they decided to replace bread with rice, which eventually led to the kind of Biryani we eat today, Salma said in an interview.

Another legend that holds claim to Biryani is related to the well-known Mumtaz Mahal, the muse of Taj Mahal and wife of Shah Jahan. According to some reports, Mumtaz during her visits to army barracks had noticed how undernourished Mughal soldiers were and had ordered her bawarchis (chefs) to prepare a robust dish with meat and rice. With spices, some saffron and a smoky flavour achieved by cooking over wood-fire, the bawarchis made biryani.

But, this is not the only story that lays claim to its origin. Another report states that Biryani was brought to India by Taimur, a Turk-Mongol conqueror in 1398.

Whatever be the story of its origin, Biryani has and will continue to rule our hearts forever.

While it would take a lifetime to truly cover all kinds of Biryanis, here’s a small attempt to trace its journey, in the Indian map of Biryani, and a list of five iconic Biryanis that transformed the Indian palette forever.

Presenting the Biryani Map of India. So, which is your favourite #biryani?

PS: This is not an exhaustive list. We are sure there are many more iterations of this much-loved dish. In fact, in 2020, Biryani remained the most ordered dish for a third year in a row on Swiggy. pic.twitter.com/Xo1wMF2fgZ

— The Better India (@thebetterindia) August 15, 2021

Most ‘authentic’ one: Mughlai Biryani

For the Mughals, food was not just sustenance, it was indeed art. Keeping that vision in mind, shahi bawarchis began to make the traditional Mughlai Biryani with succulent red-meat chunks marinated and spiced to perfection, and slow-cooked on a bed of rice scented with kewra and rose water.

Moti Biryani: A Biryani with Pearls?

Said to be a creative endeavour of Nawab Wajid Ali Shah, the fifth king of Oudh, the original version of Moti Biryani was to represent the opulence and grandeur in food. So, it was said to consist of edible pearls that were made out of eggs and wrapped in real gold and silver foils. These silver and gold balls were then stuffed inside the chicken that was cooked with fragrant rice.

Although now one of the rarest Biryanis to be found in India, a more affordable version of Moti Biryani includes making the balls with meat koftas and eggs. Despite its luxurious texture, many food critics still continue to debate whether to call it ‘Moti Biryani’ or ‘Moti Pulao’.

The Aloo-surprise : Calcutta Biryani

An honest rendition of the traditional Mughlai Biryani, this Bengali version has a cult-like following, and a few critics who do not like to find a potato in their Biryani. A bomb packed with flavours, it is said that the aloo or potato of Calcutta Biryani is where it’s true soul resides.

But, the inclusion of potatoes has historical context. Banished by the British, the gourmet king, Nawab Wajid Ali Shah wanted to recreate Biryani in the city of Calcutta but could not afford meat at the time. With this budget reservation, the local cooks devised an ingenious plan to replace meat with golden fried brown potatoes. Slightly lighter on the spices but heavy on flavour and fragrance, the Calcutta biryani is made using yoghurt-based marinade for the meat that is cooked in stages, once on its own and then with layers of saffron-tinted and kewra-scented rice.

All natural with a spicy punch- Memoni Biryani

A spicy variety of Biryani found in the Gujarat-Sindh region, this is made with yoghurt, fried onions, potatoes and an assortment of spices. A lot like the original version of biryani, this one too is made only with succulent pieces of lamb, marinated in yoghurt and spices. Despite the high level of spice, this variety relies heavily on taste rather than the look and is made with all-natural ingredients with no added colouring agents.

The coastal twist- Meen Biryani

Straight from the South Indian state that boasts a rich reserve of spice gardens, Meen Biryani is a unique coastal variety that uses fish, instead of meat in its preparation. Extremely popular in Kerala, this Biryani is made with fish—or meen as called in the local language—that has been made with a number of spices, and layered on a bed of rice, fried cashews and caramelised onions.

Edited by Yoshita Rao

A common misconception about Bengalis is that their love for food is only limited to all things sweet or meat and fish-based. It’s true that their overwhelming obsession with ilish mach, mangsho, chingri and roshogollas have led to this stereotype, but there exists an underrated vegetarian culinary star in Bengali cuisine that is replete with subtle flavours and interesting twists — the hallowed ‘Shukto’.

One of the staples in any Bengali household or nemontonno bari (party), shukto is quite deceptive. By the looks of it, shukto seems to be a simple vegetable stew, but hides an ocean of complexity within.

A medley of vegetables cooked with paanch phoron (Bengali five spices), especially korolla or ucche (meaning bitter gourd) and spices cooked deftly to bring out delicate flavours, making shukto is truly an art that only the most nuanced cooks can master. A slight miss and an exquisite dish that should feel like a warm hug after a hard day, might end up tasting like a bland watery broth.

In any authentic Bengali platter, which usually is rich with overpowering fragrances and flavours, the shukto acts like a welcome coolant. Best served with hot rice in the first course of a traditional five-course meal, the bitter bite of the creamy shukto gravy at the beginning of a meal is said to cleanse the palate for a richer gastronomic experience.

An integral part of the true-blue Bengali cuisine, let’s dive deeper into the bittersweet journey of shukto.

Not borrowed from the Portuguese

Expert Chitrita Banerjee in her book, Bengali Cooking, says that the term ‘shukto’ comes from Bengali ‘shukuta’, which means the dried leaves of a bitter juice plant.

However, several reports claim that shukto is a dish influenced by Portuguese cuisine. Post-colonisation it was believed Portuguese settlers had developed this dish with locally available ingredients like bitter gourd and used it as a palette refresher. Later, the Bengalis adopted it with minor additions like milk, bori (lentil dumplings), mustard oil and paste.

However, food historians and experts vehemently dispute this theory. The simplest argument to disregard it is the fact that several ancient texts refer to the consumption of shukto in Bengal much before the 16th century, when the Portuguese arrived in India.

The tradition of starting a meal by consuming something teto or bitter has been a part of India since ancient times owing to its medical value. A cooling appetizer to combat the hot and humid climate of Bengal, shukto was said to be consumed in the ancient kingdoms of undivided Bengal like Vanga, Anga and Kalinga, said a food researcher, Pritha Sen.

Furthermore, shukto finds mention in medieval period texts like Mangal-Kāvya and biographies of Sri Chaitanya. In one of the Mangal-Kāvyas, a set of narrative poems, Shiva requests the goddess of plenty, Annapurna, to cook shukto.
Stored throughout the year, and cooked with seasonal vegetables, it was said to be quite popular much before the Portuguese set foot in India.

Hence, the more likely explanation to the previous assumption could indeed be the other way around, with the Portuguese falling in love with an ancient Bengali dish and making it their own.

Featured Image source

Edited by Yoshita Rao

At one point in time, the Apache Boulevard in Tempe, Arizona, was home to a plethora of empty motels, abandoned storefronts and graffiti, with an increasing population of the homeless. Crime and drug abuse were rampant. In 2002, one rundown building among these was bought by a man from India, who, with his wife, had followed their daughter to Arizona after she arrived there to study.

This rundown building is today called the India Plaza. It opened in 2003, and has a number of businesses like gift shops, yoga studios, a market and eyebrow threading parlours. It is a hub of Indian food, music, culture and heritage, and its popularity is, in no way, just contained to the Indian population.

The plaza has spurred much economic development in the previously blighted area — entrepreneurs are always finding new ventures to open there, including barber shops and vintage stores. Alongside, the Tempe Community Action Agency, of which this man is a board member, provides housing and financial assistance to the homeless in the area.

The man behind this movement is 72-year-old Raveen Arora, who has been nominated for the Nobel Peace Prize for transforming Tempe, alongside his work to tackle hunger and homelessness in India and Bangladesh.

Arora has been nominated among 230 others by dozens of organisations across the globe.

With his nomination, Arora perhaps comes full circle, because he was once among the people he is now helping.

Meet Raveen Arora, the founder of India Plaza in Tempe. His work — both locally and in India — has led service organizations from across the world to band together to recommend him for the Nobel Peace Prize.
https://t.co/1EfoQBxVfa

— azcentral (@azcentral) June 28, 2021

‘Raising the profile of the Indian community’

What prompted Arora to buy the dilapidated building in an “undesirable neighbourhood”? In some ways, it reminded him of home, he said.

Arora was born in a refugee camp in Kolkata, after his family moved there after the Partition of India. “I had a very modest upbringing. We used to live near the slums and had to add water to milk to ensure there was enough for everyone. I used to stand in line with my father in the ration booth. My mother used to make clothes for my siblings and me from my dad’s old pyjamas,” he recalled in a conversation with Rediff. “My father worked menial jobs to make ends meet.”

At the age of 10, Arora met Mother Teresa when she visited their camp to speak to the children. She asked the kids to give what they could to the underprivileged. Arora put his hand in his pocket, knowing fully well that he had nothing at his disposal to offer. But this struck a chord with the nun, who overlooked the sheer embarrassment on the young boy’s face and said, “This is what I want. A willingness to help and give, not the money itself.”

Growing up, she became his mentor and teacher, from whom he learned much about the path he would eventually take. Another contributing factor was his meeting with Martin Luther King Jr at the age of 11, during the latter’s only visit to India in 1959. Here, the two chatted about inequality, something that Arora was more than well-versed with.

Arora graduated from St Xavier’s in Kolkata and moved to Los Angeles in 1981 to pursue a PhD in white collar crime. When his daughter went to study at Arizona State University, he and his wife followed in 2002. This is where India Plaza was born. He began by providing free cold water bottles to those passing by under the sweltering heat of Arizona, five days a week, from noon to evening. He had fans put up so people could find shelter and cool off.

“People start a business for profit, mine was for a purpose. It was for the people because I had worked with Mother Teresa, worked for the Tibetan and Bangladeshi refugees. I was born in a refugee camp, so my constant endeavour is to raise the profile of the Indian community,” he said.

That a man of colour transformed a predominantly white area is a feat in itself, and his little community of Indian culture is now guiding the winds of change.

Today, the plaza also has The Dhaba, a restaurant that serves Indian food, alongside a cooking school, a place to hold concerts, performances and community service programmes, convenience stores, as well as The Oasis, which serves as a safe haven for the homeless, where they can cool off, get IDs, and avail free haircuts.

Most of these stores are run by immigrants and minorities.

From refugee to refuge

Arora’s nomination was the result of the collaboration of service organisations across the world. He received nearly 70 endorsements from these platforms, as well as from elected leaders including former US president Jimmy Carter. The effort was spearheaded by Satish Lakhotia, founder of India’s Alliance International.

Lauren Kuby, Tempe councilmember, said Arora was a model for other business owners, who helped his employees in many ways — whether it was helping them pay for tuition or charging nominal rents. “He is a Tempe treasure. If every business owner was like Raveen, we would not be lacking in resources and heart and compassion.”

Meanwhile, Arora, who was thrilled yet humbled by his nomination, said, “I am simply grateful that I could go from being a refugee to being a refuge for others. I’m touched and humbled by this nomination.”

Arora also runs a nonprofit named Think Human, which seeks to “humanise communication in social settings, the workplace, and relationships around the world”. He continues working for this with his wife in Irving and North Texas. His future plans entail involvement with the North Texas Food Bank and other local anti-poverty platforms.

Edited by Vinayak Hegde

A common sighting at highway dhabas or courtyards in rural India is half-a-dozen charpais (‘khat’ or cots) that are often found strewn under the shade of trees for weary travellers or for drying chillies. The lightweight beds were once also carted by Sikhs who were recruited by the British to be stationed in Malaysia. So, back in the 19th century, a number of the simple charpai were a common sight on the streets abroad as well.

Not many may know the expression ‘sleep tight’ originated from a ‘rope bed’ that needed tightening every day. While the rope beds were invented only in the 16th century, and were done away with after the invention of spring mattresses, the humble cot or charpai, from the Persian ‘chihar-pai’, is believed to be at least 5,000 years old.

The strong weaves of the charpai are a bit more complicated than the plain rope beds. The bed with four legs (‘char’ ‘pai’) are often woven with intricate plaits of ribbon or cotton strings.

The lightweight bed, which could be carried on one’s head, even finds mention in Moroccan scholar Ibn Battuta’s travelogues, who was very impressed with its simple design.

Fast forward two centuries, and the Indian cots are still a thriving topic for those living abroad. While the Indians might take this rather painstakingly made, historical piece of furniture for granted, a New Zealand-based company, ANNABELLE’S, is selling the charpai for a whopping NZD 800 (approximately Rs 41,000).

The once common Indian household item is now being marketed as a ‘Vintage Indian Daybed’ at the discounted price from an earlier retail price of NZD 1,200.

This price mark up is a 5,000% increase, as the cost of charpais in India may not exceed Rs 800.

The discovery of the cot on the brand’s website sent a few netizens in a tizzy as they vehemently voiced their discontent with the brand. A few even joked about starting this ‘million dollar’ business in foreign lands. This resurfaced another ad by an Australian who was selling an ‘Indian daybed’, which was ‘100% made in Australia’, for $990.

If this is real #Indians can mint money in #Australia selling our old stuff – #Charpoy #CaneFurniture #Mora #ClothesHorses #ClayUtensils … pic.twitter.com/fnRaFuhdcI

— mainakde (@mainakde) October 5, 2017

After designer Gucci’s kurta priced at Rs 2.5 lakh and Zara’s checked skirt, which was essentially the Indian lungi, one can only imagine what item of everyday use in India the foreigners may fancy next and package with a pretty marketing spin on it. We perhaps await another ‘turmeric latte’ phenomenon. Your guess is as good as ours.

Under product description, the website mentions the words ‘one-of-a-kind’ and ‘original’ for the charpai. Perhaps those at ANNABELLE’S have not been privy to the comfort of sleeping on one of these ‘vintage Indian daybeds’ that are lying by the dozens, unattended on the side of highways.

(Edited by Vinayak Hegde)

The narrow maze-like alleys and streets of Pune hide millions of stories lost in the annals of history, and the iconic Shrimant Bhausaheb Rangari Ganpati Trust—located in a heritage wada—is one such story worth telling.

Tucked away in a quiet corner behind the mighty Shaniwar Wada lies a historical marvel symbolic of India’s relentless struggle for independence. This 129-year-old wada, which breathes with a silent dignity almost throughout the year, comes alive in all colours during the festivities of Ganeshotsav. It is said to be the oldest and a pioneer in establishing the Ganesh festival as a symbol of national pride and harmony, against the backdrop of the freedom struggle.

The Shrimant Bhausaheb Rangari Ganpati Trust is in fact the first Sarvajanik or public Ganeshotsav started in 1892 by a freedom fighter named Bhausaheb Laxman Javale, aka Shrimant Bhausaheb Rangari.

Building a National Symbol of Unity

Ganesh Chaturthi in its current form was introduced in 1892, when a Pune resident named Krishnajipant Khasgiwale visited Maratha-ruled Gwalior, where he witnessed the traditional public celebration and brought it to the attention of his friends, Shrimant Bhausaheb Rangari and Balasaheb Natu back home in Pune.

Shrimant Bhausaheb Rangari, who was also a famous royal physician and a freedom fighter, saw potential in this festival and installed the first ‘sarvajanik’ or public Ganesha idol in his home or ‘wada’ located in an area called Shalukar Bol.

He then installed a unique idol of Ganesha that depicted the deity killing a demon. Made of wood and bran, the imagery was far from the usual calm and composed demeanor of Lord Ganesh, as it was symbolic of the victory of good over evil. The Ganesha represented India as a nation fighting for its freedom against the colonialists.

This move by Shrimant Bhausaheb Rangari soon gained national traction when freedom fighter Lokmanya Tilak praised his efforts in an article in the iconic newspaper Kesari on 26 September 1893. Tilak even went ahead to install a Ganesha idol in the news publication’s office in 1894 as a symbol of national pride and unity.

Thanks to Rangari and Tilak, the Ganeshotsav eventually became a nationwide festival where people from all castes and communities came together to celebrate their national identity through intellectual discourses, concerts, folk dance and music, plays, poetry recitals, etc.

The Shrimant Bhausaheb Rangari Ganpati Trust continues to worship the same 129-year-old idol to this day.

A Fort-like Safehouse

Shrimant Bhausaheb Rangari, in addition to being a physician, was famous across the country for his many skills. He was involved in knitting and cloth dyeing work that was traditionally done by his community.

This work also earned him the moniker ‘Rangari’.

But his ‘wada’ housed more than decades of colourful tradition or life-saving medicines. It was a safehouse and a meeting hub for revolutionaries to discuss strategies against the British Indian government.

For a traditional structure, it was ahead of its time in design, with unique locks and latches that ensured secrecy and security of the freedom fighters hiding there. The unusual lock allowed persons with clearance to open the doors through a tiny hidden grove, even when it was latched from the inside.

Additionally, it also had a centralised locking system that allowed three of its main doors to lock instantly with the help of tiny pulleys attached to it, in case of an emergency. With hidden chambers to hide weapons and a secret escape route leading to the riverbed, this wada served as a fort in disguise against the imperial forces.

Be it the fierce Ganesha idol, the festival, or the ‘wada’ that housed it and protected hundreds of revolutionaries — Bhausaheb Rangari’s immense contribution to India’s freedom struggle might be lesser known, but will never be forgotten.

The historical edifice situation in old Pune city continues to stand as a reminder of the exemplary work of these freedom fighters.

While it was Tilak’s vision to popularise Ganesh Chaturthi as a national festival that could bridge the gap between castes and statuses and instil a nationistic fervour to oppose the colonial rule; it was Shrimant Bhausaheb Rangari who first lit this fire of change.

Featured image: Bhausaheb Laxman Javale, aka Shrimant Bhausaheb Rangari (L); The iconic ganesha idol (R)

Edited by Yoshita Rao

The 8-B bus stop near Jadavpur University in Kolkata is known for many things. Be it the year-long rush of students huddled near the photocopier shops, the tiny tea-stalls serving as a platform for socio-political and intellectual discourses or the hustle by shoppers during the annual chaitra sale — every nook and corner has a story to tell.

A lesser known one among them is that of Bengal’s illustrious entrepreneurial past. A little southward from the bus stop, near the Jadavpur University Gate 4, stands the forgotten structure of Bengal Lamps Limited.

It was the first swadeshi company to manufacture electric bulbs in India.

Illuminating the streets of Calcutta

Back in the 19th century, after sundown, streets of Calcutta, especially the European quarters, were illuminated with warm gas lights. This practice however changed on 24 July 1879 when P W Fleury And Company gave the first demonstration of electric lights as a better alternative.

This was followed by the use of carbon arc lamps that use an electric arc or voltaic arc to produce light. It was found to be more commercially efficient to light up public areas than other lamps.

Owing to this, the British government in Bengal, passed the Calcutta Electric Lighting Act in 1895, providing it the first license for 21 years. The carbon arc lamps were then installed in an area covering 5.64 sq miles. This area has now expanded to 567 sq km, according to a brochure by Calcutta Electric Supply Corporation (CESC).

In the meantime, a Hungarian company called Tungsram discovered the tungsten filament lamp and it was first marketed in Europe in 1904. As the capital of India, Calcutta was one of the first among the British colonies to receive these tungsten filament lamps. These were imported from Europe to light up the city but unfortunately they failed to garner popularity among the city-dwellers, who continued to prefer gas and carbon arc lamps.

It continued until 1930, when Philips Electric Company (India) arrived to completely monopolise the market of illumination business in India. With 75 employees and an office established on 32 Chowringhee Road, they were on a mission to rule the market between 1930-1941.

But this was the same time when nationalist sentiments were on a rise and a revolution began to brew, especially among the middle class. With the swadeshi movement picking pace, Indians were boycotting foreign goods in favour of Indian products, as a form of protest against the colonisers.

Philips, despite its lofty ambitions, being a foreign company also suffered heavily in sales.

The Swadeshi Light

Although in 1885, a company led by Bengali entrepreneurs, Dey, Sil & Co. was launched to provide illumination for marriage processions, nothing substantial was being done in the mainstream by swadeshi businessmen.

Recognising this demand and opportunity for a swadeshi alternative to these bulbs, three brothers — Suren, Kiran and Hemen Roy started the Bengal Electric Lamp Works in the 1930s, in Kasba to manufacture and sell electric bulbs.

Natives of Dhaka (capital of present-day Bangladesh), they were from a zamindar family and had studied electrical engineering from foreign universities. Suren and Kiran were working as professors at the Faculty of Engineering College in Jadavpur, while Hemen was an administrator, when the trio decided to launch the business in undivided India.

Unlike the gas lamps, the carbon arc lamps or the Philips bulbs that were installed only in urban areas resided or frequented by the European settlers, the Bengal Lamps bulbs were aimed to cater to Indians from middle-class and lower middle-class backgrounds. Additionally, their focus was not only to light up the streets of Calcutta but also establish reach in local households.

Bengal Lamps offered bulbs of superior quality at an affordable price. In just a few months, fueled by the Swadeshi movement, their sales picked up threatening even the monopoly of the foreign company Philips. As demand plummeted, their establishment in Kasba wasn’t enough and so they started a second factory in Jadavpur.

For many years, the Bengal Lamps continued to dominate the market, providing employment opportunities to many Bengali youth. Their popularity rose and they became a national brand in the 1970s, after establishing their factory in Bangalore (present-day Bengaluru).

However, with rising competition from newer companies in the electric bulb business, Bengal Lamps began to falter. From building market pressures, financial hiccups and controversies with management and workers’ union, the company faced several challenges and eventually shut down in 1989.

This company was once among the first few that ushered the swadeshi movement to topple Britain’s economic hold on India. In tatters today, the brick brown doors and the Bengal Lamps Pukur (meaning: pond) are the only remnants of its glorious industrial past.

Featured image credit: Prasenjit Halder

Edited by Yoshita Rao

This article has been sponsored by Taiwan Excellence.

Positive change, big or small, is essentially an outcome of collective effort. There may be a single hero, but they are always accompanied by the support of others who aid them in achieving the feat. Together they possess the power to create substantial impact that can transform lives, be it of an individual, a community or society.

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In India, pickles are a lot more than condiments. Not just vegetables and fruits preserved in brine and vinegar, pickles constitute a complex medley of flavours that are sprinkled with memories.

They remind me of summer vacations and a ritualistic game we played as kids. Pickle-picking, as we called it, was a well-known mohalla ritual, which involved kids sneaking into backyards or open terraces to get a quick taste from the pickle jars left out to cure under the sun. Almost every house had those jars filled with wondrous flavours lying outside and each of them unique in taste. Most of the neighbourhood knew about this supposedly secret game and some would even keep bowls and spoons out beside the jars to support our ‘heist’.

From sweet and tangy topa kuler achaar (Jujube berry pickle) to spicy dry fish and chilli pickle, every spoonful created a ‘Ratatouille’-esque explosion in the taste-buds and the mind.

Preserved with oil, spices and dollops of love, pickles in this country, whichever part you come from, is undisputedly personal. Each ingredient carefully cleaned, cut, dried and cured under the scorching sun is a testament of labour and love of our family. It is a condiment that travels straight from the lips to the heart.

So here’s presenting a pickle map of India.

As a tribute to this unique supplemental food that never fails to invoke a sense of youthful effervescence, here are five unique pickles from across India that can enliven the most boring meals in a jiffy!

Lingri ka Achaar

Himachal Pradesh’s pride, the fiddlehead fern pickle, known as lingri ka achaar, is a subtle compliment to the flavourful platter from the region. Found in Kullu valley, this vegetable is usually not cultivated and grows wild on its own in temperate regions. Women from the region use a medley of spices to flavour the tender and curled young shoots of lingri to make green slightly saccharine pickle.

Axone or Akhuni pickle

Another wonder from the mountains, this time from the Northeastern part of India, is axone. Pronounced as ‘akhuni’, it’s made of boiled and fermented soybeans. Known for its strong smell and umami flavour, the paste-like pickle with an unique pungency is used to flavour meat dishes as well as vegetables.

Kamal Kakdi ka Achaar

Lotus stem or kamal kakdi is one of the many lesser-known indigenous edible flower parts that the modern culinary world is only now discovering. Although served as a gourmet dish in many high-end restaurants today, kamal kakdi has for a long time been a local delicacy in many parts of India. In Jammu and Kashmir it is used to make a rare and exotic pickle called ‘kamal kakdi ka achaar’. A spicy surprise, it is made with thin slices of matured lotus stem, marinated and preserved in a mixture of chilli powder, coriander seeds, fennel seeds, nigella seeds, red chillies, turmeric, peppercorns, oil and salt. A delish pickle worth relishing with some stuffed parathas.

Chemmeen Achaar

Non-vegetarian pickles, be it shutkir achaar (dried fish pickle) or chicken pickle, have the power to blur the lines of being a condiment or a curry. But, this pickle from God’s own Country, Kerala, tops that list. Known as chemmeen achaar, it is one of the juiciest and most delicious non-vegetarian pickles I have ever tasted. Made with fresh prawns and spices drenching in gingelly or coconut oil, this achaar is best served with hot steaming rice alongside some fish fry and curd.

Topa Kuler Achaar

In Bengal there exists a cautionary saying that one should not consume kul or the jujube berries before Saraswati Puja (held in February) or else they would fail all their exams. While most of us abided by it, the wait would always feel worth it, especially when welcomed with the topa kuler achaar. This sweet and tangy tantalising pickle is made with boroi or jujube berries, jaggery and paanch phoron (Bengali five spices).

Edited by Yoshita Rao

Freshwater turtles are crucial for keeping the water ecosystems healthy as they clean the rivers and ponds by consuming dead matter and algae. The charismatic species also control invasive fish varieties and often serve as a source of protein for other animals in the water body.

There are 29 species of freshwater turtles in India, out of which 17 species are threatened due to the high demand in the international market, illegal trafficking, trading and loss of habitat, says Shailendra Singh, a wildlife conservationist.

“Many of these species are moving towards the brink of extinction and pose a threat to the environmental balance,” he tells The Better India. “The species in great danger are Batagur baska, Batagur kachuga, Nilssonia nigricans, Chitra indica, Pangshura sylhetensis and Manouria emys pharie,” he adds.

However, in a fight to prevent the same, Shailendra has dedicated his life and spent the last 13 years successfully bringing seven species back from the brink of extinction.

A Profound Love For Turtles

“I think my conservation actions benefited all three endangered species of Batagurs, Black Soft-shell Turtle, Indian Narrow-headed Soft-shell Turtle, Assam Roofed Turtle as well as Asian Brown Tortoises,” he asserts.

Shailendra adds that besides reviving the population, he is active in rehabilitating most northern species often rescued from illegal trade.

He says that his journey with turtle conservation began when he was nine years old. “I belong to a tiny village called Jarwal Road, near the Katarniaghat Wildlife Sanctuary which is located along the Indo-Nepal border. The sanctuary became my go-to place during my school days, and I was fascinated with the wildlife and biodiversity in the forest area. One day I sourced two Indian Tent turtles from a pet shop. I really liked to observe them, which eventually developed my interest in the creatures,” he explains.

Shailendra says that his curiosity only increased over time. “On one occasion I cut our newly bought mosquito net to fish turtles from nearby water bodies just to observe them.”

Later, he graduated in biology and did his post-graduation in environmental science from the University of Lucknow. “I joined Turtle Survival Alliance (TSA) while pursuing higher studies. The NGO was working towards protecting the species and learned that turtles were the most endangered vertebrates. Unlike the tigers and elephants, the turtles are a neglected group of animals,” he says.

In 2003, his research on turtles in the Gomati river revealed the local extinction of Three-striped Roofed Turtles and uncontrolled poaching of other riverine species. “The information concerned me, and I decided to study turtles across the nation to understand their threats and take necessary conservation measures,” he says, adding, “I find turtles beautiful, cute and harmless creatures. Anyone can easily connect with them. The fascinating thing about turtles is that they can control their brood and decide on quantity versus quality of neonates.”

He adds that the lack of awareness regarding protection and conservation further made him pursue his PhD for the cause. In 2005, he turned down a Border Security Force (BSF) job to study turtles in the River Chambal. “The decision upset my parents,” he says.

Shailendra says that not many people were aware of the issues concerning turtles, which is true even today. “This was also the reason I decided to dive into the cause and began working in the Gangetic and Brahmaputra river basins,” he explains.

Shailendra says that studying turtles in various parts of the country made him realise the number of challenges the creatures face for survival. “The turtles are poached for pet trade, meat and their shells in South-Asian countries. They often face survival threats due to water pollution or accidental drowning after getting stuck in fishing nets. Habitat change due to sand mining, loss of riverbed or agriculture across river banks pose other survival threats,” he explains.

Shailendra says that to counter the threats, he started conservation projects.

Citing an example of his work in the Chambal river, he says, “We initiated vulnerable nest protection programmes for Batagur kachuga and Batagur dhongoka in 2006. It was one of the longest-running campaigns where we protected nests from predators and other anthropogenic pressures. We set up a ‘rear and release’ facility near Etawah and provided help to a similar government facility in Madhya Pradesh for raising babies so that they are less vulnerable to predation.”

Describing his approach, Shailendra says that vital nesting sites of turtles are identified, and protection measures are taken accordingly. “Many eggs are guarded, hatched and released in safe waters. Our radio-telemetry study yielded information on conservation requirements, survival and dispersal of reared and released animals, which had an 80 per cent survival rate,” he adds.

He says that the local communities play a crucial part in assisting the same. “We set up a community education programme through cluster level approach along lower Chambal by involving 35 schools and over 4,000 riparian children. The local community is also involved in taking sustainable conservation measures by creating economic models through artificial jewellery-making, sewing schools, to reduce the pressure and dependence from earning their livelihood from key turtle populations and habitats.”

Shailendra says that from 13 Batagur Baskas in 2008, the population has grown to 380 today.

In 2021, he won the Behler Turtle Conservation Award for being the last hope for wildlife survival.

Protecting a Prehistoric Species

He says that various human connections are used in conservation programmes. “Turtles have been associated with religion, longevity and good omen. Communities in some parts of India believe in keeping turtles at home as a good omen. We are using our network to help breed the endangered species in villages and temple ponds. It is a challenge to convince people not to keep turtles at home,” he admits.

“The biggest issue is illegal turtle trade and controlling the poaching of turtles from the remnant populations besides properly rehabilitating the rescued animals from prohibited trade,” he says.

Now working as a program director at TSA, Shailendra says that he and his volunteers involve poachers in conservation projects to cut down on illegal incidents. He says, “It is ironic that despite such positive connections with humans, the turtles are on the brink of extinction.”

Shailendra says he aims to secure at least one functional population of all threatened Indian turtle species and develop a colony to ensure the future of turtles.

His one appeal to society is: “Never keep turtles as a pet or consume them as meat. I urge people to keep nearby wetlands and rivers clean to provide safe habitats for turtles. Locals should report any turtle sightings and illegal activities using the Kurma mobile application. Please support organisations saving turtles and wetlands in their respective areas.”

He adds, “Indian Turtles need our support, and I am lucky to contribute towards their conservation. I want to see lots of happy turtles in clean waters. I encourage youths and all citizens to join hands for conservation of this prehistoric creature that has walked this earth for over 200 million years.”

Edited by Yoshita Rao

If there’s something that gets a Bengali as excited as a bowl of mach bhat and mangsho (meaning, fish, rice and meat), it’s a prospect for a trip. A community obsession most Bengalis have is to eat and travel – not necessarily in the same order.

One of the places frequented by this community is Puri. A beach city in Odisha, almost every middle-class Bengali family has visited Puri at least once. From pilgrimages and weekend trips to even honeymoons, Puri for decades has seen scores of Bengali tourists.

Having visited Puri more than 10 times, it was always about the food for me. Be it biting on prawn chops (or pakora) sold at the beachside stalls while staring at the sea, or indulging in the flaky crackles of the local delicacy, khaja, a trip to Puri was a true gastronomic adventure.

The city’s true delight, khajas can be found almost everywhere in Puri – from Bada Danda or Grand Road to the entrance of the famous Lord Jagannath temple and is quintessential to the identity of the religious city.

It was quite a surprise then when an Odia friend pointed out that contrary to popular belief, khajas indeed are not indigenous to this state. A little dive into the gastronomic history of khaja reveals multiple origin stories dating back to 320 BCE.

Food for Power Sustenance

Made of wheat, sugar or jaggery, the golden crunchy dessert glistening with syrupy wonder looks a lot like filo pastry or baklava, sans the unique spiral shape. Refined flour is mixed with sugar and converted into a layered dough, which is then shaped into a shell-like pointed spiral, with or without a stuffing. These are then lightly fried in oil or ghee, to get the golden hue and crispy texture.

Before you call it a calorie-dense affair, let’s point out that khaja was termed to be the ‘food for power sustenance’ by none other than Chanakya in the Rigveda and Arthashashtra.

But beyond its physical form, it’s the stories behind it that make the khaja extremely intriguing. With complex textures and multiple origin stories, the seemingly simple dessert khaja is quite unique.

One such theory claims that khaja originated from the eastern parts of Oudh and Agra, making its way to parts of Uttar Pradesh and Bihar. Another emphasises that it originated during the Maurya dynasty in a small village called Silao that lies in between the ancient city Mithila and Nalanda of present-day Bihar.

According to this theory, wheat was one of the most important crops that found prominence in the regional palette during the Mauryan period. Made with wheat flour, this layered sweetmeat was both a symbol of health and sweet indulgence in this region.

Apparently, Chinese traveller, Hiuen Tsang during his explorations in the ancient city of Mithila had come to Silao and encountered khaja, comparing it to the middle-eastern delicacy baklava.

Some reports even mention that Gautam Buddha on his journey from or to Rajgir had stopped near Silao when some locals offered him the sweet. Impressed by it, the spiritual leader then encouraged his disciples to taste it too and make it more popular.

Another piece suggests that archaeologist JD Beglar who visited the area in 1872-73 found some locals mentioning khaja’s origins to be connected to king Vikramaditya. It was Beglar’s research that helped Silao khaja get its GI tag in 2018. Today, this region is a popular spot for travelling foodies looking to stock up on the famous kakinada khaja.

Charming South Indian Royalty

Away from Silao, another interesting reference connects khaja’s origins to South India, specifically Andhra Pradesh-based sweetmeats – gottamkhajas and madathakhajas. While madathakhajas are slightly dry, gottamkhajas are made with ribbons of pastry with a gooey core. Unlike the version found in Silao, these are made with thicker pastry sheets that ensure the exterior is hard and crumbles with a bite. All of these layered sweets are made with wheat.

But beyond the same primary ingredient and similar exterior, there are historical references that tie khajas to South India. According to this report, a 12th-century text Mānasollāsa, also known as Abhilashitartha Chintamani, mentions khajjaka as a sophisticated treat that was often gifted to the royalty.

However, the version for the royals was a little bit more layered in flavours, as bawarchis would prefer to add various aromatic spices like cardamom and clove to the mix.

Making of the Mahabhog of India

By the time khajas came to Odisha and became an integral part of the ‘Chhappan Bhog’ served in the Jagannath Temple since the 12th century, its pastry has undergone several transformations.

For instance, the Odia cooks introduced more layers into their version and moved away from the all-wheat pastry base. Instead, to make the pastry dough they added maida and ghee along with wheat flour. Food expert Minati Parhi says in an article, that the addition of maida enhanced the elasticity of the dough.

“The addition of maida gave that elasticity which could be worked to trap extra moisture and create well-defined layers. It also enabled the easy absorption of the syrup, which initially was made with turning palm jaggery into a maple syrup-like consistency,” she says.

Adding to this in the same article, Chef Ajay Sahoo of The Leela Ambience Gurugram mentions that the unique process of making the dough (called paga) creates moisture packers to trap the air and allow thorough absorption of the syrup. This is what makes a khaja truly divine. The fat-laden ghee locally found in the state creates the right content for the air pockets, they say.

The other important aspects that ensure the humble khaja is elevated to the Mahabhog level is the style of frying, the correct temperature of the oil and the time given to let it rest in the syrup.

Puri’s khajas today are world-famous for their rich and distinct flavour. This can also be credited to the traditional method of resting the khajas on sal patta (sal leaves) after being dipped and coated in the sweet syrup. As the sugar or jaggery is being absorbed, some of it also crystallizes on the surface allowing for a flaky texture, and it does so while being infused with the subtle aroma of the sal patta.

You can find proof of it on your next visit to Puri. Though the city’s ‘Kakatuar dokan’ is an iconic khaja shop, a 36-year-old lesser-known gem near Khaja-patty called ‘Original Nrusingha Sweets’, is a must-visit.

Whatever be the version or origin story of the sweetmeat, with its ghee-glistening crunch, every khaja is an invitation to embrace the complex and layered history of India, steeped in gastronomy and spirituality.

Edited by Yoshita Rao

Whether they’re soaked, roasted or just raw, there are many ways to consume almonds, and each one is delicious in its own right. You can even use the nuts in cakes or thick spreads. It’s not just the taste that’s so good — almonds have significant antioxidants, and are a rich source of vitamins and fibre.

Perhaps this is why Sarvind Dhiman, a resident of Ambala, is growing them right in his backyard. While he is a manager at an agrochemical company, he grows food as a hobby. It was only a few years ago that he decided to add almonds to that mix.

Over the last year and a half, Sarvind’s almond plant has grown to be over 4 feet tall.

How did he do it?

In three easy steps

Sarvind searched the internet, read articles, and watched a variety of videos to find ways to grow almonds at home.

The first step, he says, is to buy good quality almonds from the market. “It’s better to identify a few healthy ones from the lot. Soak a few in water for 24 hours. Put some cinnamon in the bowl to avoid any fungus or other infestation,” he suggests.

The next step is to wrap these almonds in moist tissue paper and store them in an airtight container for refrigeration. “The box should be kept refrigerated between 0-10 degrees Celsius for days,” he says.

Fruit of patience

“Once the almonds bear sprouts, they are ready to be transferred to the soil. The plant will need watering every 10-15 days, depending on the moisture levels,” he adds.

Sarvind then adds a mix of vermicompost and cow dung to the soil. “A mixture of sandy and clay soil also works for the plant,” he says.

He notes that he has not taken additional efforts to prevent the plant from pests or insects.

Sarvind says that his plant has been growing steadily through all weather conditions. “It is best to plant it before November, so it grows better by March,” he adds.

In November 2020, he posted pictures of the newly grown plant on Facebook, and people started congratulating him and asking about the process.

“It will take 3-4 years more for the tree to bear fruits and for me to taste the almonds. Growing the plant requires much patience,” he says.

Sarvind notes that the plant may need to be transported to a bigger pot or land after some time. But for now, it is taking shape in his backyard.

Edited by Divya Sethu

Editor’s Note: As confirmed by the founders, Leaf Republic has now shut down. This article has been updated to reflect the same, and details of another German firm engaged in the same business have been added.

I n India, it’s not just about what you eat but how you eat as well. For instance, a gulp of the world-famous flavour bomb phuchka, aka pani-puri, is never quite satisfying in a plastic or steel bowl as it is in the traditional ‘sal pata’ bowl.

Called by a variety of names like patravali, pattal or vistar, etc. the practice of eating in a plate or bowl made out of leaves is a very common practice in India. A centuries-old tradition, this holds roots in the Sutrasthana, the first chapter of Charaka Samhita, the oldest treatise on Ayurveda by Acharya Charaka. According to Acharya Charaka, who was a principal contributor in Ayurveda, the practice of eating on a leaf plate with hands encourages sparsh (touch), which is responsible for awakening all the sensory organs in the mind, making the food consumption experience truly wholesome.

From community feasts, weddings, funerals to roadside snack shops, these crinkled dried-leaf plates and bowls are everywhere, every day and are intrinsically a part of Indian culture.

Read More Like This: The $175m US Startup That Is Teaching The West How To Use The Indian Toilet

So, it was quite a shocker when a German company, Leaf Republic, launched its ‘innovative’ collection of tableware made out of leaves back in 2016, and the West pretended this was new and amazing. Presented with admirable sophistication, Leaf Republic offered a range of leaf tableware which included bowls, plates and trays.

These were made up of four layers — two layers of leaves stitched together with palm fibres, a waterproof leaf-based paper layer in the middle and a bioplastic lid on top. With their completely automated production process, they claimed they were completely organic, free from any trace of plastic, oil, glue or chemicals.

While it was always a perfect example of old wine in a new bottle, things got kicked up another notch when Mashable shared a video in 2019, claiming this was an ‘innovation’ by the Germans. This sent Indian Twitterati down a rabbit-hole of traditional and indigenous products that the West borrowed, without credit, and rebranded as ‘innovative’ and path-breaking.

Despite its impressive design and robust marketing, Leaf Republic was shut down in 2018, after an unfortunate incident where all their raw materials from India was contaminated en-route.

Strangely, Leaf Republic was not the only German company on this ‘leaves-to-table’ path. Another German company, called ‘Leef‘ has also been selling biodegradable tableware and prides itself on having ‘Europe’s broadest palm leaf product portfolio’. Leef, which advertises itself as ‘worldwide specialists’ continues to operate as one of the leading suppliers of palm leaf tableware in the catering sector in Germany.

Phew.🙄🙄🙄 Come to India and visit temples. Ull get this donnai. What have u exactly invented ? We have been using leaf plates for centuries. pic.twitter.com/SDcb0BYvW1

— krithika sivaswamy (@krithikasivasw) February 23, 2019

After the Indian-styled toilet became ‘Squatty Potty’ and the humble haldi doodh’s makeover into chai-tea latte, this looks like another case of colonisation of indigenous products.

Leaf Republic’s motto – “Because we spend only a brief moment on this world” – might have been a cryptic justification for the cultural amnesia these companies suffer from. Such forgetfulness fuels conveniently ignorant innovations that precariously balance on the borders of cultural appropriation.

However, it’s not just a case of a plagiarised ‘innovation’ being sold at whopping prices –  Leaf Republic sold them for £8.50 (Rs 873) apiece, while Leef still sells the plates at € 11.50 (Rs 1000) apiece.

The big point here is the irony it reflects.

Read More: Cot in the Act: ‘Vintage Indian Daybeds’ Sell for Profit of 5000% In New Zealand

Leaf utensils have for decades fueled cottage industries in modern India and several Asian countries. These cottage industries were revitalised during India’s freedom struggle in an effort to economically beat the colonizers. Now their products, rebranded by the West as ‘innovative’ and ‘one-of-a-kind’, turned this idea upside down.

While we appreciate the West finally embracing more eco-friendly products like these in their daily lives, it would have been better if the plagiarism was avoided to give way to more empowerment, like it was done by Hyderabad-based startup, Vistaraku.

The startup, founded by Venugopal and Madhavi Vippulancha in 2019, makes similar leaf utensils. The good folks at Vistaraku have not only given credit where it’s due but also ensured its business helps cottage industries in Telangana and Andhra Pradesh thrive. Thanks to them, hundreds of rural women now have a livelihood and financial independence. Now that’s how it’s done!

(Edited by Yoshita Rao)

Featured image source

This article has been published in partnership with Childrens’ Investment Fund Foundation (CIFF) as part of #PromptHerNow, a campaign through which The Better India, Population Foundation of India and CIFF bring to light the work of various organisations and individuals who are working to help bring girls back to schools.

Radha was on top of the world.

She cupped a few broken pieces of jaggery in her hand and ran around the neighborhood going door to door, exclaiming, “I will go to school again.”

This moment of pure joy came after months of struggle and fear of losing a prized possession — her future.

With the COVID-19 pandemic heavily impacting the education sector, many girls like Radha were on the brink of losing the opportunity to be educated. The pre-existing gender gap was said to have widened due to an increased number of drop-outs by female students during this period. India was said to experience an estimated loss of close to 10 million girls during this time.

But the 16-year-old from Hindaun Block of Karauli district, Rajasthan was the lucky one to escape this fate. One of the most backward regions in the state, this district has had several cases of child marriages and teenage pregnancies. Even the act of stepping out alone is seen to be rebellious, let alone pursuing one’s dream.

“Most of the families in our community think that educating a girl child is not necessary and is an added expense. They limit the potential of a girl to household work, marriage and nurturing kids. This mindset became more predominant during the pandemic when many of my friends got married,” says Radha, who wants to grow up to be a nurse.

She recalls how at the onset of the pandemic, her neighbours began to call her parents suggesting that they should get her married. “It was so that the burden of feeding one family member could be reduced. With the restriction on people gathering due to COVID-19, they also thought this time would be optimal for getting me married,” she says.

Radha adds that she would have been one among the many married teenagers in her area, if not for the pre-matric scholarship she received under a government scheme, implemented on-ground by an organisation called IPE Global. An Indian international development consulting group, IPE Global’s project Udaan has been working in Rajasthan to tackle the problem of teenage pregnancies and child marriage for the past four years.

Under this, they have worked to change public perception and fight the gender bias plaguing the society by enabling girl child education. The scholarship is a major step towards it.

“With my poor financial condition and society’s pressure to get my daughter married, I was almost about to remove her from school. But then, she reminded me about the scholarship money, which would take care of her education. Seeing her passion to study I was motivated to rethink my decision and let her continue studies,” shares Naval Kishor Meena, Radha’s father.

With her father’s support, Radha was ready to fight the world and chase her dreams. She soon convinced him to add some money to the existing scholarship and buy a smartphone to continue online classes. “I am glad that the scholarship empowered me to take control of my future,” she adds.

‘I Write My Own Story’

While Radha convinced her father to get a smartphone to continue studies online, 16-year-old Santosh Bairwa was not so lucky.
A Class 10 student in Government Senior Secondary School, Jamola, Ajmer, Santosh struggled hard before she devised a way to overcome the limitations of her access to education.

“My father is a daily-wage labourer, and during the pandemic he would spend days searching for work. Whatever he would earn, he would end up spending on alcohol. Getting regular meals was a big deal let alone a phone. Although he already had a smartphone, he refused to let me use it, as girls here are not usually allowed to do so,” shares Santosh. With the news about schools reopening still in the blur, her father Ramesh even suggested dropping out as he didn’t believe in online classes.

But even the thought of leaving school haunted her, as she knew that it would be followed up with her getting married, and eventually, she would end up pregnant. It was the norm in her village and had happened to many girls before her, but Santosh was not ready to give up just yet.

Recipient of the pre-matric scholarship just like Radha, Santosh received money for all her school expenses like fees, books and other educational resources. She decided she would use the scholarship money to figure out a way.

“On discussing this fear with my classmate, I figured out that she has a smartphone. However, given the amount of data consumed, she was struggling to meet the internet cost per month. This gave me an idea and together we decided to use her smartphone through an internet top-up on my expenses. This helped us attend regular online classes together,” adds Santosh who used some of her scholarship money to fund this expense.

Simultaneously, at this point Udaan volunteers along with her school teachers intervened to convince her parents against making her drop out. After much effort, they all were successful in retaining Santosh’s enrollment.

“I feel elated that I was able to continue studies through tough times. I see now how important it is for a girl to receive this scholarship amount. Having this amount on my own saved me and helped me write my own story,” adds Santosh who wants to grow up to become a police officer.

In the last four years of working in the region, Udaan has accomplished quite a feat, helping more than 6.9 lakh girls receive this scholarship. While enabling the girls to continue their studies online, they are also planning on conducting special remedial bridge courses once the schools reopen. They plan to take every necessary step so that the dreams these girls have carefully crafted eventually lead to fruition.

Every year around April, the Great Indian Summer arrives, and the country gradually transforms into a furnace. The gentle morning sunshine of winter is replaced with a sweltering heat that sends thirsty street dogs scurrying for shade, their tongues lolling.

In such times, a cooling sherbet is almost like manna from heaven. A refresher once common in Indian homes is the khus sherbet, made from the vetiver grass leaves (Chrysopogon zizanioides).

One of nature’s best coolants, the leaves of khus, or vetiver, bring down body heat and are packed with natural antioxidants that reduce inflammation in the body. As for the roots, the essential oil extracted from them via steam distillation is an important base ingredient in perfumery.

Long before Zara and Dior used vetiver in their luxury perfumes, Indians had been using this aromatic grass in their everyday life.

According to historical records, India has been exporting vetiver for thousands of years.

Excerpts from ‘Periplus of the Erythraean Sea’, a first-century travel tome written by a Greek navigator, reveal that India shipped vetiver in large quantities. Ancient Sangam literature, written more than 2,000 years ago, also mentions vetiver as an ‘omaligai’ ingredient used to enhance the bathing experience.

In medieval India, the Mughals set up a department dedicated solely to developing scents for luxury and culinary purposes. Under their royal patronage, the ancient city of Kannauj emerged as India’s perfume capital — built atop the rich alluvial flood plains of river Ganga, the town was particularly suited to cultivating perfumery essentials such as rose, jasmine and vetiver.

Ever since, Kannauj has been concocting all sorts of evocative attars from vetiver, including the world-famous ‘Mitti attar’ that captures the exquisite scent of raindrops quenching parched soil. Read more about it here.

Kannauj’s vetiver ‘ruh’ is today prized in the world of international perfume business and is the base for iconic perfumes like Armani’s ‘Vetiver Babylone’ and Tom Ford’s ‘Grey Vetiver’. Interestingly, in her book ‘In The Scent Trail’, artist-journalist Celia Lyttelton writes that “scientists have isolated 150 molecules from vetiver, and there are still more mysteries to be unearthed from its roots.”

But vetiver’s story in India goes beyond its earthy perfume. It has roots in something that many Indians will find very familiar — desert coolers.

Until the 1990s, air conditioners were too expensive. Evaporative desert coolers were the best protection that many middle-class families could wield against the summer heat – perched precariously on stilts or window ledges.

These coolers were distinctive metal contraptions with vetiver mats fitted into their slatted sides, and in-built fans filled the air with a loud hum.

A part of the contraption was filled with water, drenching the vetiver mats. The hot air from outside would cool as it passed through the wet mats into the cage, and the fan would blow this cool, moist air into the room.

The relief brought by this sweet-smelling air is best summed up by these (translated) lines written by poet Bihari Lal Chaubey:

“As Vetiver blinds, that lend

To burning summer noons

The scented chill

Of winter nights.”

Interestingly, Abul Fazl, in his book ‘Ain-i-Akbari’, says that it was the Mughal Emperor Akbar himself who first devised the concept of using khus mats as cooling screens.

However, it was during the colonial era that the idea went high-tech. The British dread of hot Indian summers led to the creation of thermantidotes, a rather complicated name for an early version of desert coolers, with a hand-turned fan to drive air through mats of fragrant grass. These khus mats (or tatties, as they were called back then) were kept wet by a bhishtee, or a water carrier, engaged solely to sprinkle water on them.

Even today, homes in India’s hinterland use khus in window screens and thatched roofs to keep the hot summer wind out. More recently, sandals, hats and even masks made from vetiver have started gaining traction in Indian markets.

The grass also holds immense cultural significance in India, from festivals to folk art forms. For instance, during the Sama Chakeva festival in Bihar’s Mithila region, women come together to sing folk songs and make dolls from dried vetiver grass in a time-honoured tradition.

The people of Mithila also use vetiver stalks to make ‘Sikki’ handicrafts, an ancient cottage industry that provides sustenance to many households. The antiquity of this folk art goes back 600 years to the days of the Maithili poet Vidyapati, who mentioned the plight of women stalk collectors in his poems.

And if all this was not enough, vetiver can help remedy severe cases of soil erosion. This is because vetiver is a tidy little plant that holds the soil in place and stays. It produces no seeds, and its long, tough roots help create natural terraces without spreading outwards. So it does not mix with the farmer’s crop when planted as hedges on farm boundaries or river banks.

This concept was used in Fiji a few decades ago when severe erosion endangered its sugarcane farms. After using vetiver, the land regained its health, erosion all but disappeared, and yields doubled. Today, the farmers of Fiji swear by this grass.

As the Vetiver Network International says, “If applied correctly, the Vetiver System could be an important tool to reduce erosion (by up to 90%), reduce and conserve rainfall-runoff (by as much as 70%), improve groundwater recharge, remove pollutants from water, reduce the risk of flooding, and improve economic benefits to communities.”

So the next time you are looking for an antidote to the heat of Indian summers, return to the roots (literally) and try this multi-faceted ‘wonder’ grass!

Edited by Vinayak Hegde