• Arjun Called Up Ex-Flame Sonakshi, But She Said ‘NO’

    The inside story is very, very interesting

  • Do You Remember Shah Rukh Khan Starrer Darr? Well, Have A Look At It’s Sequel Darr 2.0 Teaser

    We all remember the psycho lover Shah Rukh Khan played in his 1993 superhit film Darr, that also stars Juhi Chawla and Sunny Deol in lead roles. During that time, when actors avoided playing a baddie, SRK took up the risk of playing one in Darr.

    Business of Cinema
  • More than a million Indian workers to go on strike on Friday

    By Manoj Kumar NEW DELHI (Reuters) - More than a million Indian workers in banking, telecoms and other sectors will go on strike on Friday, seeking higher wages and to protest against Prime Minister Narendra Modi's labour reforms and a plan to close some loss-making firms. Trade unions including the All India Trade Unions Congress and Centre of Indian Trade Unions rejected a government appeal on Tuesday to call off the strike, saying it failed to address their demands. Since taking charge in May 2014, Modi has implemented a raft of economic reforms and is trying to ease labour laws to attract foreign investment and make it easier to do business in the country.

  • Retiring Sri Lanka all-rounder Tillakaratne Dilshan takes a swipe at Angelo Mathews

    Retiring Sri Lankan all-rounder Tillakaratne Dilshan has criticised current skipper Angelo Mathews, lamenting that he was "unlucky" not to have the services of a fit Mathews during his time as captain of national side. Dilshan who has scored 5,492 runs in 87 Tests and 10,290 runs in 330 One Day Internationals (ODIs) was captain of the Sri Lankan side from April 2011 to January 2012 during a tumultuous period for the country. Mathews did not bowl in nine of the 20 One Day Internationals (ODIs) under Dilshan, and never delivered more than five overs a match.

    International Business Times
  • Meet the 17-Year-Old Mumbai Girl Who Got a Scholarship to MIT without a Class 12 Certificate

    A seventeen-year-old homeschooled Mumbai girl just got into the Massachusetts Institute of Technology (MIT).   Malvika Raj Joshi got a scholarship from MIT, without having a Class 10 or 12 certificate, based purely on her computer programming talent. She is a three-time medal winner at the International Olympiad of Informatics, more commonly known as the Programming Olympiad, which helped her secure a seat at MIT. Unlike several prestigious academic institutions in India like the IITs, MIT accepts students who are medal winners in various maths, physics and computer Olympiads.  Image Source:  STATS.IOINFORMATICS.ORG Malvika found it difficult to get admission to IIT in India without a Class 12 certificate. But now, she is all set to pursue a degree in computer science from one of the most prestigious technology institutes in the world. It was Malvika’s mother Supriya’s decision to “unschool” Malvika when she was in Class 7 at Dadar Parsee Youth Assembly School in Mumbai. Supriya told PTI that this tough decision was taken while she was working with an NGO and helping children affected by cancer. She decided that it was more important for her children, Malvika and her younger daughter Radha, to be happy than to gain conventional knowledge. Unschooling is one of the educational methods of homeschooling where the learner chooses the activities that interest him or her as a means of learning. This encourages the learner to focus on the topics he/she is passionate about; in Malvika’s case it was computer programming. The Indian Government has in the past stated that “parents dissatisfied with the education system may choose home schooling for their children.” But the rules regarding homeschooling are still unclear because of the implementation of the Right to Education Act, which makes it compulsory for every child between the age of 7 and 14 to attend school. Although no parents have gotten into trouble for homeschooling their children, the Indian education system is perhaps not designed to cater to the needs of homeschooled students, which makes it virtually impossible for them to get a college education. -Arjun Raj Like this story? Or have something to share? Write to us: contact@thebetterindia.com, or connect with us on Facebook and Twitter (@thebetterindia).

    The Better India
  • Delhi Govt Withdraws Kumar's Suspension Order, MHA Order to Continue

    The Delhi government today withdrew the suspension order of Chief Minister Arvind Kejriwal's Principal Secretary Rajendra Kumar following the Lt Governor's approval, saying that the CM does'nt have the power to suspend an IAS officer. Kumar had been arrested by CBI on July 4 this year in an alleged corruption case and subsequently the Home Ministry had issued a deemed suspension order as he was in police custody for more than 48 hours. "Kumar was placed under deemed suspension with effect from July 4 by Ministry of Home Affairs being the competent authority in terms of Sub-Rules (2) & (3) of Rule 3 of the All India Services (Disciplinary) & Appeal) Rules, 1969 vide order No. 14033/06/2016 UTS -I dated July 6.

    Outlook India q
  • 'A Flying Jatt's initial 'slow response' left Remo D'Souza panicky

    New Delhi [India], Aug, 31 (ANI): Remo D'Souza's latest venture 'A Flying Jatt,' released on August 26, did not get a good response in the Box Office, making the director quite anxious.

  • Here’s the real secret to losing weight and staying thin (Hint: You’re not going to like it)

    A study found that metabolism rates slow more than expected years after weight loss.

    MarketWatch q
  • At the Age of 50, This Man Decided to Give up His Successful Business to Take up Farming

    From having a successful business to giving it up at the age of 50, from selling furniture to becoming a farmer – this is the amazing story of Suneet Salvi. "People have family lawyers and family doctors – I want to work towards people having family farmers. People should know who is growing their food and how it is being grown," says 53-year-old Suneet Salvi who recently gave up his lucrative furniture business to take up ‘natural’ farming. He is now working with young tribal farmers in Murbad village of Dahanu Taluka located north of Mumbai. The agriculture bug bit Suneet, a Mumbai resident, after he turned 50 and started thinking about what he wanted to do for the next 10-15 years of his life. “I was running a business and kept thinking if it was something I wanted to continue doing. The answer was 'no' each time. When will I have the time to do what I really want to, I thought. This was when I decided to break away from the regular routine to do something that matters and would give me satisfaction. It had to be bigger than just myself and my family,” he says, adding that he was always passionate about nature and wanted to do something in the field of agriculture. You may also like: This Engineer Left His Government Job to Become a Farmer and Is Earning in Crores Now! “Many people do regular agriculture with chemicals, but they ruin the soil on a daily basis. I wanted to do the kind of farming that would help rejuvenate the soil and enhance its quality.” [caption id="attachment_66581" align="aligncenter" width="1000"] Pulses, millet, corn and jowar[/caption] It was by sheer chance that he met Pratik Dhanmer, an architect who lives with his family in Murbad. Pratik was a guest professor in the college where Suneet’s daughter studies and she had visited his village for a project. When Suneet started looking for land, his daughter introduced him to Pratik. They found that they had many common goals and started looking for land around Mumbai together. “On visiting Murbad one day, I found that there were acres and acres of barren brown land that no one was farming. Pratik informed me that the villagers only cultivate paddy and the land goes unused from November till the next monsoon season. There are many reasons for this – shortage of funds, lack of confidence among farmers about where they can sell their produce, etc. Since we were looking for land anyway, we decided to work with these people instead,” says Suneet. The idea thrilled Pratik too because he had been trying to work with farmers on something similar. It also turned out that young people in the village were not interested in going to the cities and wanted to find some source of employment in the village itself. [caption id="attachment_66585" align="aligncenter" width="1000"] The barren land in the beginning[/caption] After about eight months of building trust among the farmers, Suneet finally started farming on a four-acre piece of land in January this year. The land belongs to the farmers. You may also like: Fresh Flavours for Your Food: How to Start Your Very Own Herb Garden at Home “We are trying to do natural farming, which is different from organic farming. In natural farming, you try to use everything available in and around the farm itself, as your input. And we have started with the aim of doing community farming. We want farmers to take whatever they learn on this farm and do the same thing on their own land too. We can sell their produce together as a community,” says Suneet. While Pratik focusses on paddy farming, Suneet works on making sure their farming methods don’t harm the ecology in any way, and that the quality of soil and water improve. “We don’t use any chemical fertilizers or pesticides and use as little plastic as possible. We work in harmony with nature to repair and improve the ecology. We have to prove to the villagers that farming does not require inorganic fertilizers and poisonous pesticides,” he says. They have also dug a percolation pond so that water that runs away from the farms can accumulate in it, percolate into the ground, and help increase the level of ground water. Together, they are growing turmeric, ginger, papaya, drumsticks, etc., through multi-cropping, which Suneet says is the natural way of farming. [caption id="attachment_66583" align="aligncenter" width="1000"] Turmeric and Moringa[/caption] “Since this is traditionally a paddy field, we made high beds and planted vegetables like radish that grows underground; spinach, cabbage, fenugreek, and water melon that grow just above the ground; chillies, tomatoes, cluster beans, and corn that grow above the ground; and climbing creepers like sponge gourd, ridge gourd and cucumber.” He lives in the village from Monday to Thursday but leaves most major decisions in the hands of the farmers to make them independent. “These are simple people. They grow one crop a year and either spend the rest of the time doing nothing or go to the city for menial jobs. My idea is to help them make farming sustainable and profitable. Right now, I am paying them for learning and working on our farm. In a year or so, they should be able to till their own land,” Suneet adds. He is currently self-funding the project but hopes to turn profitable by selling the farm produce soon. [caption id="attachment_66582" align="aligncenter" width="1000"] Varieties of gourds and beans[/caption] Suneet and his team also recently worked on desilting the village pond. The capacity of the pond has increased from 50 lakh litres to 85 lakh litres, and the water that used to finish by April every year, now lasts throughout the year. Dr. Ajit Gokhale, a Mumbai-based botanist and water specialist helped him in this project and has also been guiding the team with tips on farming and water conservation. You may also like: Why an Engineer and MBA Graduate Gave up His Corporate Job to Become a Full Time Farmer Suneet’s advice to people who want to do natural farming? "Work in harmony with nature and mimic it as much as possible. Restore the soil quality by mulching and using cow dung and urine. Create a micro-climate for the soil organisms and earthworms to thrive and multiply in. Do multi-cropping and always keep your soil covered with mixed dry mulch or live mulch. For ideal yield, the Carbon to Nitrogen (CN) ratio should be 10:1. It also helps to read books on the subject or attend seminars," sums up Suneet, who has attended some workshops in natural farming himself. You can contact Suneet by writing to him at  suneetsalvi@gmail.com Like this story? Or have something to share? Write to us: contact@thebetterindia.com, or connect with us on Facebook and Twitter (@thebetterindia).

    The Better India
  • Who Will Win- Ae Dil Hai Mushkil Or Shivaay?

    SpotboyE.com speaks to industry experts

  • How Aishwarya Rai Bachchan and Karan Johar are making magic

    After films like Kuch Kuch Hota Hai, Kabhi Khushi Kabhie Gham and Kabhi Alvida Naa Kehna, Karan Johar has sealed his spot amongst Bollywood’s most iconic directors. And if you’re a sucker for the man’s too-beautiful-to-be-real films, today’s going to be a treat for you. The teaser of Johar’s upcoming film Ae Dil Hai Mushkil just hit the internet this morning, and it’s got fans liking and sharing all over the globe. A mix of drama, comedy and romance (all elements that Bollywood buffs have come to love and expect from Johar), the star-studded teaser gives the world a glimpse at Ranbir Kapoor, Aishwarya Rai Bachchan, Anushka Sharma and Fawad Khan’s roles in the upcoming film. With such a powerful

    VOGUE India q
  • Food Secrets: 14 Unusual Indian Spices You’re Probably Not Using but Definitely Should Try

    "Even just a few spices or ethnic condiments that you can keep in your pantry can turn your mundane dishes into culinary masterpieces." - Marcus Samuelsson, world renowned chef. Spices are fascinating condiments. They wrap within them a sea of flavour that adds magic to almost every culinary preparation and lifts it from the ordinary to extraordinary. India has a plethora of spices that are ground, powdered, dried, soaked or used as they are, to create some of the most special and popular delicacies in the country. Photo Source Spices may be called the “heartbeat” of an Indian kitchen. Each region in the country adds a sprinkling of its secret mix of local spices to cooking pots to enhance flavours and accentuate the colours of the dishes. For example, sambhar in Karnataka is so very different from how it is made in Tamil Nadu and Kerala. Similarly, fish curry made in West Bengal is nothing like the one made in Goa. If your spice cabinet just has staples like cumin, mustard, cardamom, cinnamon, etc., it's time to add more variety. Here are 14 unusual spices that will add some complexity to your cooking. And yes, even though they might take a bit of work to find and get used to, your taste buds are sure to thank you for bringing something new to the table! 1. Kalonji (Nigella Seeds) Photo Source Ever wondered what those black seeds on your naan and savoury biscuits are called? Nigella seeds or kalonji are tiny, triangular, jet black seeds that have a faintly bitter flavour with a touch of sweetness. Apart from having medicinal properties, kalonji is a superb spice, used to flavour a variety of traditional dishes, including pickles. Other than being an essential ingredient of the Bengali five-spice mix known as panch phoran, kalonji is also used to temper lentils, greens and other curries. It is generally dry-roasted or tempered in cooking oil before being added to such recipes. Also known as:  Kalo jira, Krishna Jeerige, Kalzira, Karim Jeerakam, Mangrail, Charnushka. 2. Bhut Jolokia/Raja Mirchi (Naga Chilli/Ghost Chilli) Photo Source In the year 2007, bhut jolokia was certified by the Guinness World Records as the 'hottest chilli pepper in the world'. Deep red in colour, this blazing hot chilli is a star ingredient in some of the most sensational preparations of North East India. The smallest amount of bhut jolokia can flavour a dish so intensely that even a nibble will make tears run down your face. In fact, in 2010, the Indian military decided to use this chilli in hand grenades for crowd control! Also known as:  Ghost pepper, Raja mirchi, U-morok, Red Naga, Naga jolokia, Bih jolokia. 3. Radhuni (Dried Fruit of Wild Celery  ) Photo Source Often confused with ajwain, caraway and celery seeds due to its similar appearance, radhuni is actually the small dried fruit of trachyspermum roxburghianum or wild celery, a flowering plant that grows extensively in South Asia. Radhuni smells similar to parsley and tastes quite like celery. In Bengali cuisine, whole radhuni is quickly fried in very hot oil until it crackles. It is also a part of the Bengali five-spice mix, paanch phoran. Also known as:  Shalari, Ajmud, Ajamoda. 4. Kalpasi/Dagad Phool (Black Stone Flower) Photo Source Kalpasi is a type of lichen with a mild woody fragrance. It is mostly used in Chettinad and Maharashtrian cuisines. Though it has no taste of its own, kalpasi adds a mysterious flavour to whatever food it is added to. The blackish purple flower is often blended with other spices to make some indigenous masalas. For example, in Maharashtra, it forms a part of the famous goda masala, while in Lucknow it is used to make the potli masala. It is also believed to be a part of the traditional garam masala but not many manufacturers care to include this spice. Requiring a slight elevation above sea level for cultivation, only a few places in Tamil Nadu - Ooty and Kodaikanal - grow this rare delight. Also known as:  Shaileyam, Dagad Phool, Raathi Pootha, Kallu Hoovu, Patthar ke Phool You May Also Like: Food Secrets: Exploring the Spicy and Spirited Cuisine of Chettinad 5. Lakadong Turmeric (Dried Curcuma Longa Root) Photo Source A high curcumin turmeric exclusive to Meghalaya, Lakadong turmeric is counted among the finest turmerics in the world. The root and rhizome (underground stem) of the Curcuma lomba L. plant is crushed and powdered before being sold in the local markets of Jaintia hills. The curcumin content (known for its many health benefits) in Lakadong turmeric is between 6 to 7%, which is one of the highest, as against a mere 2 to 3% in most varieties of turmeric. Also known as:  Chirmit Lachein (yellow), Chirmit Ladaw (yellow-orange), Chirmit Lakadong (yellow red) 6. Kanthari Mulagu (White Bird's Eye Chilli) Photo Source Grown in Kerala and some parts of Tamil Nadu, the super hot, ivory coloured kanthari mulagu chilli is mainly cultivated as a homestead crop. A rare variety of Bird's Eye Chilli, kanthari mulagu has traditionally been used to stimulate appetite, control cholesterol levels and ease arthritis pain. In Kerala, this chilli is used in relishes, pickles and curries. 7.  Jaiur (Winged Prickly Ash Seeds) Photo Source A uniquely flavoured spice of Meghalaya, you probably know jaiur by its more common name, Szechuan pepper. Not very hot or pungent on its own, it has slight lemony overtones and creates a tingly numbness in the mouth that sets the stage for hot spices. The tiny seed pods are toasted before being crushed and used in chutneys. Only the husks are used and the gritty black seeds are discarded. In Meghalaya, it is added to a traditional side dish of fermented fish called tungtap. Also known as:  Timur, Tumbru, Jimmi, Tejphal  8. Kodampuli (Garcinia Cambogia/ Malabar Tamarind) Photo Source Kodampuli is a sun dried fruit used to flavour curries in Kerala. When the Garcinia Cambogia fruit ripens, it's removed from the vine, seeded, and left to dry in the sun till it turns leathery. The skins are then smoked, infusing them with a complex aroma. After a brief rinse and soak, the skins are added to curries,where they contribute a pleasant sourness to the sauce, with hints of sweetness, astringency, and the faintest whiff of smoke. Also known as:  gambodge, Malabar tamarind, fish tamarind 9. Jakhiya (Cleome Viscosa Seeds) Photo Source A tiny, dark brown and granular seed with a beautiful earthy aroma and a unique flavour, jakhiya is the seed of Cleome Viscosa, little known wild edible plant of the Indian Himalayas. The seeds, which are dried in the sun before they are sold, are used for tempering almost all types of vegetables and curries in the Garhwal region of Uttarakhand. Because of their sharp pungent smell and crunchy taste, most Garhwalis prefer jakhiya over cumin and mustard seeds for tempering. You May Also Like: Food Secrets: On The Trail Of Kumaon’s Culinary Wonders 10. Ratanjot (Alkanet Root) Photo Source Alkanet root, better known as ratanjot, is a dried herb grown in Himachal Pradesh and Jammu and Kashmir. Traditionally used to add colour to Indian food, ratanjot is the natural food colouring that gives the famous Kashmiri dish, Rogan Josh, its signature crimson colour. It is also used as a tint in the tandoori chicken marinade. Over the years, the use of ratanjot has been replaced by synthetic colours. 11. Kokum (Garcinia Indica Fruit) Photo Story Essentially a halved and sun-dried fruit, kokum imparts a pretty pink-purple colour and sweet-sour taste to food. Usually available as a dried rind, kokum resembles a thick plum skin with its dark purple to black colour, sticky texture and curled edges. The kokum is native to the Konkan coast India (Maharashtra and Goa) and is rarely seen beyond this area. A key property of kokum is its cooling nature, and during the parched summer months in these states, large glasses of kokum sherbet are downed to beat the heat. Also known as:  Kokambi, Aamsul, Kaatampi, Punarpuli 12. Maroi Nakupi (Asian Chives) Photo Source A grass-like herb similar to chives, maroi nakupi is used as a substitute for garlic and onion in cooking in North East India, especially in Manipur. The flat leaves, the stalks, and the unopened flower buds are all used as flavouring in local delicacies such as as eromba, bora, singju, and ametpa. The juice of crushed leaves is also used as a traditional folk medicine for the treatment of fungal or bacterial infections. Also known as: Dunduko Saag 13. Maratti Moggu (Dried Kapok Buds) Photo Source A spice indigenous to the Chettinad region, maratti moggu is the unopened flower bud of the Red Silk Cotton tree ( Ceiba Bombax). Dark brown in colour, with an appearance similar to a larger version of the clove, maratti moggu is used in Karnataka's much loved dishes bisi bele baath and saagu. It is usually fried in oil before use to release its full flavour, which is similar to that of a combination of mustard and black pepper. Also known as:  Karer, Shalmali, Semul, Andhra Moggu 14. Anardana (Dried Pomegranate Seeds) Photo Source Quite simply, anardana is dried pomegranate seeds. Retaining many of the qualities of fresh pomegranate seeds (and the juice surrounding them), anardana lends a mildly sweet and tangy flavour that adds to the richness and depth of a dish. A variety of wild pomegranate called daru, which grows in the southern Himalayas, is reputed to yield the best anardana. Interestingly, this spice also has preservative qualities (similar to the properties of lemon juice) and can also be used as a thickening agent. Also known as: Daalim, Dalimba, Mathalam Pazham, Dannima Pandu Also Read: Food Secrets: 20 Ultimate Indian Thalis that Take You Straight to Foodie Heaven Like this story? Have something to share? Email: contact@thebetterindia.com, or join us on Facebook and Twitter (@thebetterindia). To get positive news on WhatsApp, just send 'Start' to 090 2900 3600 via WhatsApp.

    The Better India
  • Check these 7 tax savers before you invest again

    Only a few days have gone by since the income tax return filing due date, but the tax saving exercise has already begun for the financial year 2016-17 (assessment year 2017-18). After all, it is better to plan your tax saving moves in advance than make wrong moves at the fag end of the FY. Of the many tax saving avenues, the most popular are the tax benefits under Section 80C of the Income-tax Act. Let's first see how Section 80C helps in reducing tax liability. Under Section 80C, an amount equal to the investment that you make in specified instruments, or if you incur any expense specified under the section up to a maximum of Rs 1.5 lakh in a financial year reduces your gross total income (GTI)

    The Economic Times q
  • 5 things that prove rich people are cheap

    The rich may be getting richer — but that doesn’t mean they’re living the high life.

    MarketWatch q
  • My toddler threw up on my shirt — and the airline tried to make me wear it

    Passenger Raj Purohit’s ‘terrible’ flight this summer

    MarketWatch q
  • Venus- Mercury in conjunction with Rahu in Leo: What can be the effects?

    Venus and Mercury will be transiting in conjunction with Rahu in the first half of August 2016. Find out how major areas of your life – career and relationship may get affected.

  • These simple Vaastu tips will declutter your mind

    New Delhi, Aug 30 (ANI): In the current day and age, everyone is constantly busy juggling their personal life with their professional life, and have something or the other at the back of the mind always. Such a state is detrimental to the physical as well as mental health. To bring in good energy and declutter your life, renowned Vaastu expert, Ms. Jai Madaan lists a few simple changes that you can make in your personal space to be more at peace with yourself and improve your quality of life: 1.

  • The 10 most expensive places to raise a family in the U.S.

    Here are the 10 U.S. cities where it is most expensive for two parents to raise two children.

    MarketWatch q
  • My father wants to leave me everything — and cut my sisters off

    Her two sisters changed their last name 25 years ago.

    MarketWatch q
  • Why does Pakistan need NSG membership, asks daily

    Islamabad, Aug 30 (IANS) Pakistan needs to establish its credentials as a responsible nuclear state before seeking membership of the Nuclear Suppliers Group (NSG), a Pakistani daily said on Tuesday. Pakistan has launched a fresh drive to gather support for its efforts to join the 48-nation NSG with a request to the White House this week to support its bid. "The fresh move by the Pakistani authorities gives an insight into the seemingly wrong set of priorities," the Daily Times said in an editorial.

    IANS India Private Limited