I agree with all you have said except they are not body shoppers, will you call IBM global services, Accenture, Cap Gemini, GCC’s etc who all have used India for tech as body shoppers? Please stop abusing people like this. The people who use this term should themselves build giant cos and show others how they built it to scale. It is not easy to build huge project based cos who are so successful for so long. Yes they are not product cos just like commercial banks are not investment banks or venture funds. All these loose mouth critics do not understand what they are talking or the industry. What we need are huge venture funded pure product cos. We have very many small cos but they do not scale up here because the market is so small and people do not pay well for products. They will scale up only in the US but that needs huge capital and marketing dollars.

👍🏾 the importance of “societal permission” for any sustainable progress.

While most people know the delightful baseline story that Mysore Pak was created in the 1930s by the royal chef Kakasura Madappa for Maharaja Krishnaraja Wadiyar IV... the deeper culinary science, the etymology & the ancient textual connections to this legendary sweet run far deeper. When we strip away the modern commercial adaptations & look at the traditional, porous version (Gulla/hard Mysore Pak), we find a marvel of indigenous food science & a lineage connected to ancient Indian culinary treatises. Here is the deeper, lesser-known & deeply fascinating history behind the "King of Sweets." Before diving into its true roots, we must 1st put to rest a bizarre, revisionist claim floating around armchair food circles: the myth that Mysore Pak is somehow a Mughal/Afghan imperial import derived from a sweet called Monsur. This is a classic case of backwards historical gymnastics. While Eastern India does have a look-alike confection, the actual chemistry of flash-frying pulse flours inside high-temperature sugar-fat solutions is a native Sūpa-Śāstra (legume cookery) tech that predates Islamic entry into the subcontinent by centuries. To attribute a dessert born out of Southern India’s rigorous temple-palace culinary lineage to Delhi’s imperial courts entirely ignores the indigenous thermodynamic evolution of South Indian sweet-making :)) Many assume "Pak" is just a shorthand/a corruption of the word pack (as in a packed block). It is not. The word is deeply rooted in ancient Sanskrit culinary texts: - In ancient Indian texts like the Nala Pākaśāstra (attributed to King Nala, considered the 1st master chef of Indian lore) & the Kshemakutuhala (a 16th-century culinary text), Pāka means the precise science of cooking, boiling/reduction. Specifically, it refers to the art of creating sugar syrup (Sharkara Pāka). - Ancient Indian confectioners classified sugar syrup into highly precise structural phases based on its viscosity (similar to modern candy-making stages like soft ball/hard crack). To make a perfect Mysore Pak, the chef had to catch the Pāka at an exacting string consistency. The name is literally a tribute to the ancient Indian science of sugar mastery. The classic, traditional Mysore Pak is not the smooth, soft, wet-ghee blocks popular today. It is rigid, highly porous, pale on the outside & a deep, caramelized brown at the center. The physics behind those holes is incredible. When Kakasura Madappa 1st rushed to create this dessert because he lacked a sweet dish for the King's royal platter, he accidentally triggered a violent thermodynamic reaction: He took roasted chickpea flour (Besan) & added it to boiling sugar syrup, then poured ladle after ladle of smoking hot, bubbling ghee into the mixture. Because the ghee was hotter than the boiling point of the water trapped in the sugar syrup, the moisture instantaneously vaporized into steam. As the steam desperately tried to escape the thickening, cooling gram flour matrix, it carved out micro-tunnels. As it cooled, these tunnels solidified, creating a light, aerated, honeycomb structure. When we bite into a traditional Mysore Pak, it crumbles effortlessly because we are literally chewing through captured pockets of historical steam. If we cut open a flawlessly executed, authentic Mysore Pak, it features a distinct dark-brown core wrapped in a golden-yellow outer crust. This is not from using 2 different batters; it is a manifestation of delayed heat retention: When the boiling mixture is poured into a deep wooden/metal tray to set, the outer layers cool down rapidly upon contact with the air & the tray walls, locking in the yellow color of the gram flour. However, the center remains incredibly hot, insulated by the outer crust. The trapped heat continues to gently bake & caramelize the sugar & proteins (Maillard reaction) at the core long after it has been poured. Achieving this dual-color core w/o burning the sweet is the ultimate test of an expert cook's intuition. A few people associate Mysore Pak with Tamil Nadu is because of Coimbatore. The traditional, original Mysore Pak from the Amba Vilas Palace is hard, porous, crumbly & pale yellow-brown with a honeycomb structure inside. It requires heavy biting. However, in 1948, a sweet-maker named N.K. Mahadeva Iyer in Coimbatore, Tamil Nadu, started a shop called Sri Krishna Sweets. He spent yrs experimenting to alter the thermodynamics of the traditional recipe. He dramatically increased the ratio of ghee, changed the heating timing & essentially invented the ultra-soft, silky, melt in the mouth version that we know today, rebranding it as Mysurpa. Sri Krishna Sweets marketed this version so brilliantly across the globe that for 2 generations of people (especially outside South India), the silky, smooth, ghee-dripping block became the default definition of the sweet. Geographically, historically & legally, the sweet belongs 100% to Mysuru, Karnataka. The descendants of the original palace chef, Kakasura Madappa, still run Guru Sweet Mart on Sayyaji Rao Road in Mysuru, selling the authentic, porous, crumbly king of sweets. Tamil Nadu did not invent the sweet, but its brilliant culinary entrepreneurs re-engineered the texture & popularized a soft variety that conquered the modern sweet market. It is a classic case of Karnataka inventing the tech & Tamil Nadu shipping a highly successful software update.

The dirtiest #airport in world 🌍 is… Chennai airport! #MAA Watch this!

As a journalist, I’ve tracked Mumbai’s civic infrastructure projects for over a decade now. Time and again, major bridges and flyovers have been inaugurated only to be followed by controversy: Hancock bridge in 2022, Gokhale bridge in 2024, Ghatkopar Mankhurd Link Road in 2021, Vikrohli ROB in 2025. For instance, Gokhale Bridge in Andheri, where a misalignment with its connector delayed full functionality. Now, it’s the newly opened Mrinaltai Gore flyover extension. Often I have my readers asking me: where is the problem? Is it inadequate supervision? Poor oversight? Weak quality control? Or the rush to meet inauguration deadlines?

A year ago, 260 people were killed in a crash that destroyed families and rattled the core of international aviation. Why did AI-171 crash? An answer may help bring closure to families that continue to suffer. The truth will not be easy, the implications for global aviation and Air India will be huge. What India MUST get is the truth, whatever it is. Will there be an AI-171 crash report today? One can only hope. @rammnk @narendramodi

How do you describe #Bharathiraja to an all-India audience? As the director who brought Sridevi to serious cinema? As someone who deftly wielded a cinematic sengol over Sivaji Ganesan, Rajnikanth, Kamal and Radhikaa? Much more. He made world cinema before the term turned hip, blending Satyajit Ray 's realism, Hrishida's empathy and Basu Chatterjee's humour to connect a diverse Tamil audience in raptures as he brought rugged, rural, hinterland tales from his native Madurai region, mixing ancient depth with modern values. He rounded off a stellar storytelling career with a late but long swing as a character actor, oozing affection in his eyes and voice. The fact that he never got a Dadasaheb Phalke award is an insult to the award itself. My favourite movie of his is Mudhal Mariyadhai (First Respect). His life deserves the very best of last respects.. RIP.

I mean, why even make this comparison. Chennai Airport would win the ‘worst major Airport in India’ award hands down. Delhi T2 is far, far better.

BMC is right. That’s why every road that opens anywhere in the world - looks like rubbish on Day 1.

Mrunal Tai Gore flyover extension opened up for motorists hour an hour back.

Not all heroes wear capes. Some spread mattresses on the road so that folks can jump from burning buildings.

I believe it's an excellent move not to tax FIIs. When you and I make gains on say Nvidia shares we pay capital gains tax here in India, not in the U.S. Likewise FPIs are governed by the tax laws of their country of origin. That's destination based taxes. We shouldnt have taxed them in the first place

Almost exactly 30 years since Uphaar, and it's just the civilians coming to the aid of other civilians. The administration is predictably AWOL.

“The true colonial hangover”. The permanent government, as George Fernandes used to call them.

If the Uphaar fire tragedy is a precedent, the same rules of accountability should apply in the #MalviyaNagar fire

Delhi Hotel, Where Fire Killed 21, Had Permission For 6 Rooms. It Operated 25 NDTV's @reetksahni speaks to eyewitness

we at @ThePrintIndia were on ground to cover the tragedy that took place in Malviya Nagar, killing 21 people, including foreign nationals, from Bangladesh, Cameroon, Nepal, Liberia among others. Here are the stories we worked on, to highlight the scale of this tragedy: 🧵🪡

Video: No Way Down, Foreigner Clings To Roof As Fire Engulfs Delhi Hotel

Thank you Vinesh for giving everything on the mat. Unbelievable after 2 years out of competition, giving birth to a child a few months ago & still competing this well. Thank you for fighting the good fight off the mat. You will be remembered for generations to come