In #MainVaapasAaunga, Imtiaz Ali showed footage of the Palestinian Nakba, when around 800,000 Palestinians were forced to leave their homes during Israel’s creation. Diljit Dosanj liked this reel.

He quit BJP & adapted quickly to Dravidian, hinthi imbojition, North vs South politics. This is the kind of post periyarites used to post. Nonnamalai is no different than them. Thank god this grifter resigned from the party. A total fraud.

🚨 Bengaluru was ranked 13th globally and was the only Indian city featured in Time Out magazine's World's Best Food Cities for 2026.

Bengaluru people are the biggest liars on the face of this planet 😡 They hyped up California Burrito so much like it’s special I gave it a try Such an average taste Harvest salad co & salad days are far ahead in terms of flavour & value for money

Selling O Paalanhaare as a bhajan was a sleight of hand. Ashutosh Gowariker did the heavy lifting in an otherwise sterile, bhajan-coded song which talks about bhagwan, prabhu, bhakti, swami but not once invokes the god being prayed - Shri Krishna.

It is incredibly frustrating to watch celebrity chefs & pop-history influencers look directly into a camera & confidently state, "Did you know our favorite South Indian staple, the Idli, actually came from Indonesia?" This entire narrative is a colossal house of cards. It is a classic case of academic confirmation bias that transformed into viral disinformation. When an entire nation is taught to believe that they could not even figure out how to steam w/o foreign intervention, we have to look at the raw data to puncture the bubble. Almost every single article/tweet/celebrity chef video claiming that the idli is Indonesian can be traced back to exactly 1 source: a single speculative paragraph written by the late food historian K.T. Achaya in his 1994 book, Indian Food: A Historical Companion. Achaya theorized that between 800-1200 CE, Indonesian kings traveling to India brought royal chefs who introduced a fermented, steamed dish called "Kedli." Yrs after this book was published, investigative food journalists (such as Janaki Lenin) & linguistic researchers actually went to Indonesia to look for this legendary precursor. The word "Kedli" does not exist in any Indonesian language/dialect/historical dictionary. There is no historical record/recipe/anthropological trace of an ancient Indonesian dish called "Kedli." Achaya completely misread/manufactured the term based on a loose phonetic guess, yet it became an accepted "fact" because no 1 bothered to check the data. The claim that India did not have idlis until the 12th century is thoroughly obliterated by our own ancient libraries. The evolution of the idli is meticulously recorded in indigenous Indian encyclopedias & literature centuries before Achaya’s timeline: - 920 CE (Vaddaradhane): A classical Kannada text by the Jain monk Shivakotiacharya explicitly details a dish called Iddalige. It was a staple food item offered to Jain ascetics. - 1025 CE (Lokopakara): The earliest available Kannada encyclopedia, written by Chavundaraya II, gives a literal recipe for it: soaking split black gram (Urad Dal) in buttermilk, grinding it into a fine paste, mixing it with spices & the clear water of curd. - 1130 CE (Manasollasa): The Western Chalukya King Someshvara III wrote a monumental Sanskrit encyclopedia detailing royal cuisine. He explicitly gives the recipe for Iddarikā describing how the urad dal cakes are prepared & cooked. When skeptics are confronted with these ancient texts, they quickly shift the goalposts. They argue: Okay, fine, India had Iddalige, but it was just made of Urad Dal. It did not use rice/long fermentation/steaming... those techniques came from Indonesia! This is textually & technologically false. Critics often cite the 7th-century Chinese traveler Xuanzang, who claimed India did not use steaming vessels. But we do not need a specialized metallic Chinese steam-cooker to steam food. For millennia, Indians practiced Kopotapaka & basket-steaming, tying a thin muslin cloth over a standard clay pot (Kunda) filled with boiling water, placing the batter on top & covering it with a lid. In fact, the Kanchipuram Idli is still steamed in traditional bamboo baskets lined with Mandhara leaves. To say India did not understand fermentation until the 12th century is a historical joke. India is the cradle of complex biomaterial fermentation. The Rigveda & Ayurvedic Samhitas from 1000s of yrs ago are packed with advanced formulas for fermenting grains, herbs & dairy to create Asavas, Arishtas, Kanji & Dahi (Curd). The natural wild bacteria (Leuconostoc mesenteroides) required to leaven idli batter live natively on the husks of black gram found right here in the subcontinent. Why do celebrity chefs keep repeating this lie? Because of a deeply ingrained post-colonial inferiority complex that dominates modern food media. There is a structural bias that assumes any advanced, scientific culinary technique, like molecular leavening/pasteurization/specialized steaming must have been imported to India from somewhere else. It sounds edgy, counter-intuitive & intellectual for a chef to tell an Indian audience that their national breakfast is not actually theirs. The idli is a native, organic, ground-up evolutionary masterpiece of South Indian kitchen science. It evolved naturally from the lentil-based Iddalige of the 9th century into the perfectly balanced rice & lentil fluffy wonder we eat today. The next time a chef tries to tell you the idli is from Indonesia, ask them to show you the recipe for "Kedli." Watch how fast they fold.

The new Indian Icon. A fearless hero !

On Roadz Car Rental, Bangalore. Their driver ran a car over me when I asked for my ₹2,000 refund back. Customer care straight up threatened me. This is what local goons in this city do to outsiders. They think people from other states are easy targets. @BlrCityPolice @ONROADZ1