
Gaurav Taneja, aka Flying Beast, reveals ‘every flight has snags' but airlines have ‘habit' of ignoring safety issues
While dissecting the recent Air India Flight 171 crash, YouTuber Gaurav Taneja ruled out several theories that are being floated online. He had initially suggested that the only way a Boeing 787 could crash in the way that Flight 171 did is if it experienced a dual engine failure. In a recent video, he seemed to point in the direction of pilot error, as he suggested that one of the pilots might have killed the wrong engine after takeoff, assuming that one had already died on the runway. In the same video, he ruled out bad weather, stating the data that is publicly available about the conditions on the fateful day of June 12.
Taneja also spoke about safety standards in Indian aviation. Some years ago, he blew the whistle on practices that he perceived to be unsafe at Air Asia, and was fired from his position. Taneja is a graduate of IIT Kharagpur, and worked as a commercial pilot for a decade before becoming a full-time YouTuber. In his new video about the Air India Flight 171 crash, which claimed 270 lives, he said, 'In the event of bad weather, the aircraft warns the pilots to either delay takeoff or abort takeoff… A 787 has two radars, one on the left and one on the right. For dispatch, it is necessary for at least one to be functional.'
Also read – 'Pilots know something that public doesn't' about Air India 171 crash, says Gaurav Taneja, aka Flying Beast: 'They are refusing to fly'
Taneja then explained the concept of Minimum Equipment List (MEL). 'If the aircraft has 100 pieces of equipment, the rulebook says that it can function even if 30 of them have failed. For instance, an aircraft can fly safely with even one functional weather radar. This is made to operationally assist the airline. Let's go with the theory than one engine failed on the ground and the other failed after takeoff… This theory makes a little sense. But this is extremely rare. I've been researching for so many days, and it still doesn't make full sense,' he said.
Taneja then moved on to the MCAS, a system that was introduced by Boeing some years ago, and was discovered to be the cause behind two 737 Max aircraft crashing. Subsequently, the entire fleet was grounded. 'Boeing was in a close battle with Airbus, and Airbus took the lead after the launch of the A320. To compete with them, Boeing unveiled the 737 Max, and decided that pilots can safely fly the aircraft with just a two-hour iPad training. They neglected to inform pilots about the MCAS system, which automatically deployed if an aircraft's nose tilted up abnormally. But pilots didn't know, and their aircraft was automatically pointing downwards because of the MCAS. This resulted in two crashes. Perhaps a different software issue could have caused the Air India crash?'
Moving on to safety standards, he said, 'A pilot told me that aircraft are in 'a pathetic state'. Remember I told you about the MELs, and that a plane can fly with even one working radar? These snags are quite common. Every flight has snags. But they have a habit of overlooking these snags. The on-ground engineer will tell you that they are giving a temporary okay, they know and the airline knows that the snag will appear during the flight. Every snag that happens, a live report goes to the company. The company knows everything. The company is okaying these snags despite knowing about them, and leaving it to the pilot to deal with these snags during the flight.'
Read more – 'An act of sabotage is an act of terrorism against India': Gaurav Taneja says he'll 'lose his mind' if this Air India 171 theory is true
Making it clear that he wants to avoid legal trouble and that he is purely presenting theories, he continued, 'It's a sad state of affairs… 90 MELs per sector are common. They get three-page-long MEL lists; most of them have to do with issues like seats not reclining, in-flight entertainment not working, someone's remote not working… It is the pilot's job to go through that three-page MEL list and figure out what the real issues could be… It is not possible for any pilot to go through all these pages.' He cited internal politics between the departments as one of the reasons why this responsibility is handed over to pilots… It's understandable if an airline wants to hide the truth about internal issues with an aircraft, but at least they package the outside really well. If an airline can't even conceal superficial faults, imagine what's happening on the inside.'
Previously, Taneja had cited MELs as a major issue, and had praised pilots for standing up and refusing to fly allegedly unsafe aircraft in the aftermath of the crash. Several flights have been cancelled in the days since the crash. On Saturday, the Directorate General of Civil Aviation (DGCA) ordered immediate action against three senior Air India officials following 'serious and repeated violations,' the Hindustan Times reported.

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an hour ago
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Time of India
an hour ago
- Time of India
Air India CEO Campbell Willson's letter to flyers: 'We are reaching out with …'
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Mint
2 hours ago
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Why roasted gram should be your pantry staple
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Roasted gram, in comparison, is low in fat, high in fibre and needs no prep, making it a favourite of every lazy cook and calorie-watcher. The Indian pantry is full of such shape-shifters—one basic ingredient that can take on many avatars. Take black chana, the heartier cousin of kabuli chana. Leave it whole and you've got a base for curries, chaat or sundal. Split and skinned, it becomes chana dal, ready to enrich dals or podi. Roast that, and you get roasted gram. Grind that into a fine powder and it becomes sattu, the protein-packed cooling drink beloved in north India. Even the roasted chana sold as a snack comes in different forms, sometimes with skin, sometimes without. It's a beautiful journey of transformation (or food processing)—one humble legume, many functional forms. If you've stocked up on roasted gram, you can find some amazing uses for this versatile ingredient. Instant green chutney: Blend a handful of coriander, mint, one green chilli, a slice of ginger, two cloves of garlic, 4 tbsp of roasted gram, a squeeze of lemon juice, salt, and a little water. It's sandwich or wrap-ready and travels well. Desi hummus: Blend a cup or so of roasted gram with garlic, lemon juice and a spoon of tahini (or sesame seeds) along with a splash of water. Season with cumin and salt. Top with a drizzle of extra virgin olive oil. It's not authentic, but it's creamy and tasty, and comes together in 3 minutes, giving you an instant dip for your veggies or crackers. Fortified buttermilk: Blend some roasted gram to get a fine powder (like sattu). Add 1 tbsp of this powder to a glass of buttermilk, with a pinch of black salt, cumin powder, chopped coriander and a squeeze of lemon. Chill and drink. It's cooling, filling and excellent for hot days. Subzi booster: Keep a jar of coarsely powdered roasted gram in your pantry. Add 1-2 tbsp of this powder as a finishing touch to dry subzis like capsicum, gourds, okra, beans, etc., to give a boost of fibre, protein as well as a nutty flavour. One of my favourite no-coconut chutneys is the Madurai thanni chutney (thanni means water in Tamil), a thin, soupy chutney made with roasted gram and aromatics that soak into soft idlis like a dream. For street vendors, this chutney is a saviour: coconut spoils fast in hot weather, but roasted gram stays good all day long—no refrigeration needed. Then there's the meal-prep-friendly chutney premix, a dry powder you can rehydrate in under a minute. Stir in water and you've got an instant sidekick to your dosa or upma. 3-4 green chillies, sliced 3-4 cloves garlic, sliced 1 small piece of tamarind 1 to one-and-a-half cups water 1 dried red chilli, broken into bits Half tsp black mustard seeds In a pan, heat 2 tsp oil. Fry the sliced onion, garlic and green chillies for 4-5 minutes on a medium flame, until the onions are soft. Allow to cool. Transfer to a blender jar along with roasted gram, salt, tamarind and quarter cup water. Blend to get a smooth paste. Add the remaining water (using up to 1 and a quarter cups for a soupy consistency) and blend again. Pour this into a bowl. Heat oil in the same pan. Add the dried red chilies, mustard seeds and the curry leaves. As soon as the mustard seeds pop, transfer the tempering over the chutney. Place freshly steamed idlis in a deep dish and pour a couple of ladles of the chutney over it. 1 tsp black mustard seeds 1-2 small pieces of tamarind One and a half to 2 tsp salt In a pan, dry-roast the roasted gram and peanuts for 2-3 minutes. Keep aside. Heat the oil and splutter the mustard seeds. Add sesame seeds, dried red chillies, curry leaves, coriander seeds, asafoetida and tamarind. Crisp up on a low flame for 5-6 minutes. Remove to a plate and allow to cool. Blend all these ingredients along with salt to a fine powder in a blender jar. To prepare the chutney, mix 3-4 tbsp of the powder and required quantity of water. If required add a tempering of mustard seeds, urad dal and curry leaves in a little oil to top the chutney. Double Tested is a fortnightly column on vegetarian cooking, highlighting a single ingredient prepared two ways. Nandita Iyer's latest book is The Great Indian Thali. She posts @saffrontrail on Instagram and X.