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India’s Sacred Bio-diversity

By Shekher Phadnis

In these days of acute deforestation and rapid industrialisation biting into our forests, it is comfortable knowledge to know that spread over the length and breadth of India are nearly 120 thousand sacred groves/forests or ‘sharanalayas’ (sanctuary shrines) that cover nearly one thousand square kilometres, ranging from one quarter of an acre to four thousand acres, where the foliage and the animal inhabitants are carefully nurtured and are havens for different species of birds and animals.

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Walnut Wood Carving: The Art of Kashmir

By Pheroze Kharegat

Commonly called akhrot in Hindi and botanically juglas regia, walnut is known as dunn in Kashmiri. The wood therefore is called dunn lakdha. However, no clear indications exist as to when walnut wood came to be used as a medium by the Kashmiri craftsmen.

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Porsu: A Green Heritage

By Prajal Sakhardande

Kitchen gardens are fast disappearing. These traditional kitchen gardens, in the backyard of traditional houses, were called "porsu" and the local vegetables grown in these patches were called "porsantli bhaaji" and often this "porsantli bhaaji" used to be distributed among neighbours.

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Language Issues and More

By Mário Cabral e Sá

It is seldom that parents, MLAs and ministers have a common demand and gather at Azad Maidan under the same banner, FORCE, a felicitous acronym for Forum for Rights of Children’s Education. The fact that Education Minister, Babush Monserrate was present in the audience bodes well for the success of the cause.

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Inside the Goan Kitchen

By Vinayak Khedekar

Looking is an essential factor in the processing of food and until the recent past the "chul" or "randan" was the only traditional means available that had an extensive use. Normally, the chul was magnified as a cooking range in all houses.

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Love for the Mother Tongue

By Tomazinho Cardozo

Do we really love our mother tongue Konkani? If we analyze the events right from the from the Konkani language agitation, way back in 1986, we can observe that our love for Konkani – the mother tongue – was superficial and, simultaneously, selfish.

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The Nectar of Life

By Sadhguru

When Arjuna asked Krishna, "What is the nature of this truth you are talking about? I am not able to grasp it," Krishna said, "The nature of the truth is such that if you drink what looks like amritam (nectar), it will become visham (poison). If you drink what looks like visham, it will become amritam."

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The Miracle Plant

By Dr Kasturi Desai

When talking about medicinal plants, the one plant I feel deserves special attention is Aloe vera. This is a succulent plant. The leaves are thick, fleshy, green to grey-green, some varieties show white patches. The margins have fine teeth. The plant is not an original Indian plant but literature suggests its origin is in Sudan. It grows well in dry conditions and hence is often preferred in rocky gardens.

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Talshillem (Shrimp Chilly Fry with Kokum)

By Melinda Pereira Kamat

Time: 12 mins,

Yield: 13 heaped tbsp

Ingredients:

270g fresh brine shrimps [galmo], 2 tsp coconut oil [5g], 2 tsp garam masala powder [4g], salt to taste, 1 large onion [60g], 2 green chillies, 20g kokum rinds

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The Bard of Northern India

By Khushwant Singh

If Hazrat Nizamuddin Auliya is regarded as the patron saint of Delhi, his disciple Amir Khusrau would well be regarded as the bard of Northern India. Even in his lifetime he was known as Tuti-yi-Hind, the parrot of India. He composed songs in Farsi (Persian) and Hindavi, spoken around Delhi. To this day he is the top favourite of Qawwals of India and Pakistan.

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