
Keeping good company
Having been with the Kauravas, they cannot abandon them suddenly, even when they know that Duryodhana is guilty of unforgivable sins. Having enjoyed the patronage of Dritharashtra for many years, how can they turn against him, when he needs them? So they stay back with the Kauravas. But the residents of Hastinapura give reasons for their decision to leave the city. We acquire the characteristics of those whose company we keep. If you add fragrant flowers to a pot of water, the water begins to smell good too. The earth smells good because of the flowers. Clothes that come into contact with the flowers also acquire a pleasant smell. The people argue that they must be with righteous people like the Pandavas. If they stay back in a city ruled by Duryodhana, they too will begin to think and act like him, casting dharma away, and behaving selfishly. We should seek the company of educated people, the elderly whose experience we can benefit from, those with good qualities, those engaged in tapas and those with self-control.

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


Scroll.in
3 days ago
- Scroll.in
Indian cooking: Nutritionist Rujuta Diwekar's wholesome, easy-to-follow, special seasonal recipes
A few years ago, I visited the Narayan Koti complex, a cluster of ancient temples located in a beautiful valley near Kedarnath, in Uttarakhand. The guide explained that the temples came into existence because of the Pandavas. ' Pandavo ne banaye the (the Pandavas built them),' he said. In the Sanskrit epic Mahabharata, Yudhishthira, Bhima, Arjuna, Nakula, and Sahadeva are five brothers collectively referred to as Pandavas, the sons of the king Pandu. In India, when no one really knows who built a temple, when it is not the charity or the order of some kingdom or a king, when it is the collective effort of people, it is common to attribute it to the Pandavas. Woh Nakula hai ya Bhima hai, maloom nahi, lekin jaise har ek ungli muthi ki takat banti hai, waise har ghar, har parivar ke contribution se yeh bane hai (no one knows if it is Nakula or Bhima. But just as every finger contributes to the strength of a fist, every household, every family has made these possible.) Indian food is pretty much the same. The recipes do not belong to one chef, one kitchen, or even one ingredient, but they are built by constant innovations, small and big contributions, by mothers and grandmothers who ruled over and toiled in the kitchen, who kept not just the fires and food warm but even our hearts. And what better way to pay an ode to them than to cook just like them. Just a little bit like them at least. Therefore, use this book wisely, and remember that the recipes do not make a dish, you make it. More importantly, your fearlessness to give a part of you to it makes the dish. I have two paintings from Tabo Monastery, the oldest surviving Thangka school, in Spiti Valley, Himachal Pradesh, in my office. One depicts Manjushri, the Buddha of wisdom, and the other, Avalokiteshvara, the Buddha of compassion. 'Without both in equal amounts,' the lama at Tabo had told me, 'you cannot have real power.' The power of every dish, too, comes from the mix of wisdom and compassion – wisdom to tweak temperatures, ingredients, and even the style of cooking based on the ritu (season) and the compassion to serve, uplift, and contribute without expecting anything in return, let alone credit or recognition. There truly lies the power of the seemingly simple khichdi, a one-pot dish of rice and pulses. This reminds me of the lyrics of a popular Hindi song ' Jag ghoomeya thaare jaisa na koi ' (I roamed the entire world but I could not find anyone like you). This feeling comes from the fact that the dish carries the wisdom and the compassion of so many who have lived before us. This book aspires to help you explore the full potential of something as simple as khichdi by cooking it at home and not having it delivered to you from a cloud kitchen. It aims to remind you of the forgotten wisdom of eating in sync with the seasons. The hope is that you will live life to its fullest by celebrating seasons, ingredients, and your kitchen, while building a robust appetite to devour every experience of life. Rice pej It is a drink, it is a meal, it is just rice pej. If I was smart, I would say it is the prebiotic infusion you need. Seasonal drink | Serves 2 | Prep 10 minutes | Cook 20 minutes Ingredients 40g (11⁄2oz) rice (hand-pounded or single-polished or any variety available at home) A pinch of hing (asafoetida) Kala namak (black salt) to taste 2 tsp ghee Method Soak the rice in water for a few minutes. Drain and discard the water. In a pressure cooker, bring 900ml (1½ pints) of water to the boil. Add the soaked rice along with hing and kala namak. Close the lid and bring to full pressure over medium heat for 20 minutes, or until the rice is tender. Adjust the cooking time based on the type of rice you are using. One of my colleagues uses ukde tandul (Goan rice) and adds kali mirch (black pepper powder) in the pressure cooker for an extra kick, but I enjoy my pej plain, as given in this recipe. Remove from heat and let the pressure release naturally, then open the cooker and add ghee, stirring gently to combine. Pour it into a glass or bowl and slurp. Aam ras and puri The perfect meal to celebrate mango, the king of fruits. Seasonal special | Serves 3 | Prep 1 hour | Cook 20 minutes, plus 1 hour of resting | Special equipment chakla–belan (rolling pin and board) and kadhai. For aam ras 2 ripe mangoes, soaked in water for 20–30 minutes For puri 120g (41⁄4oz) wheat flour 1 tsp semolina ½ tsp sugar 1 tsp salt 500ml (17fl oz) oil, of which 2 tsp is for the dough Method For the aam ras, trim off the top part of the soaked mangoes where the stem is attached. Then, gently press the mangoes from all sides to soften them evenly. Once they are tender, extract the pulp by gently squeezing from the bottom upwards, allowing the juicy flesh to release. Set this aside while you make the puris. For the puris, in a bowl, combine wheat flour, semolina, sugar, salt, and 2 teaspoons of oil. Mix well. Gradually add water, kneading into a firm, elastic dough. Cover with a cotton cloth and let it rest for 1 hour. Once rested, pinch off small portions of dough and shape into smooth balls. Using a chakla–belan, roll each ball into a thin circle. Heat the remaining oil in a kadhai on medium heat for a few minutes. If it is not hot enough, the puris will absorb excess oil and turn soggy. To test the oil, drop a tiny piece of the dough in – it should sizzle and rise to the surface immediately. Carefully fry the puris in batches of 2–3, until they puff up and turn golden-brown on both sides. Drain and place on a plate. Enjoy hot, crispy puris with a generous portion of aam ras.


The Hindu
5 days ago
- The Hindu
July 28, 2025
Snakes are revered, feared, fed and worshipped. Naga Panchami, which falls on the Suklapaksha Panchami of the Ashada month, is widely observed across the country and elsewhere. The Mahabharata narrates the sudden curse that fell on King Parikshit due to a snake and the subsequent events, said Dr. Sudha Seshayyan. Parikshit, Arjuna's grandson was a just ruler. However, his one indiscretion sealed his fate. Exhausted and thirsty after a long, hot chase while hunting, Parikshit entered the ashram of sage Sameeka and asked for water. However, the sage was in deep meditation (turiya) and did not respond. Angered at this, Parikshit picked up a dead snake with the end of his bow, coiled it around Sameeka's neck and left. This infuriated Shringi, Sameeka's son, who cursed Parikshit saying he would die within seven days, after being bitten by the snake Takshaka. Takshaka had his own reasons for killing Parikshit. When the Pandavas built Indraprasatha, they destroyed the Khandava vana, resulting in the death of countless snakes; Takshaka escaped but his family did not; therefore, he was looking forward to avenging their deaths. Janamejaya, the son of Parikshit, was furious over the death of his father and decided to conduct a sarpa yagna. The mantras forced the snakes to the yagna (fire) and all perished of their own volition. Takshaka sought refuge in the cot of Indra, assuming the mantras would not reach there. However, they resonated everywhere. Fearing the power of the mantras, the devas met Manasa, the queen of the serpents, and sought her intervention. She sent her son Astika to the sarpa yagna, who, posing as a refugee, sought protection for him and his family. Janamejaya had to graciously accede. Astika then discoursed on the need for a balance and for stopping endless feuds, and that day is celebrated as Nadivardhini Panchami. This is also the period when Vyasampayana narrated the Mahabharata to Janamejaya, hence a reading of the Mahabharata is efficacious on Naga Panchami. Wrestlers also observe this day, to raise the latent kundalini power.


Hindustan Times
5 days ago
- Hindustan Times
Ex-BKTC chairman meets CM Dhami seeking conservation of Tungnath temple
Dehradun, Former chairman of the Badrinath-Kedarnath Temple Committee Ajendra Ajay on Monday requested Chief Minister Pushkar Singh Dhami to take necessary steps for the conservation of the Tungnath temple. Ex-BKTC chairman meets CM Dhami seeking conservation of Tungnath temple Standing at a height of 12,073 feet above the sea level at a picturesque location in Rudraprayag district, the centuries-old Tungnath temple is the third among the Panch Kedar group of temples dedicated to Lord Shiva. The former BKTC chairman who met the chief minister at the secretariat also handed him a letter stating in detail why it was necessary to take steps for the conservation of the temple. Over the last few years, micro-subsidence in the area has adversely affected the structure of the main temple, he said. Cracks have developed between the stones part of the temple structure through which water leaks into the sanctum sanctorum during the rainy season, he said. It is believed that the Pandavas built the temple to please Lord Shiva as he was unhappy with them due to the Mahabharata war. In view of the historicity of the temple and its mythological links, a detailed study of the temple complex was done by the Archaeological Survey of India , the Geological Survey of India and the Central Building Research Institute during his tenure as the BKTC chairman, Ajay said. These institutions as well as the state government had endorsed the idea of the temple's conservation, he said. As the temple committee chairman he had also prepared a comprehensive action plan for the renovation, repair work and beautification of the Tungnath temple and the temple complex. However, his tenure came to an end before actual work could be started on it, he said. Tungnath temple is important not only historically but also mythologically and is also a symbol of India's glorious heritage, he said. This article was generated from an automated news agency feed without modifications to text.