logo
Indore's cleanliness reminds UK tourist of Singapore: ‘India is often seen as dirty, chaotic'

Indore's cleanliness reminds UK tourist of Singapore: ‘India is often seen as dirty, chaotic'

Hindustan Times29-04-2025

A vlogger's reaction to visiting Indore, India's cleanest city, has created chatter not just among the desi audience but also among foreign social media users. The UK man wrote that the garbage-less road and clean outdoors of the Madhya Pradesh city reminded him of Singapore.
'Welcome to India's cleanest city, Indore! I came here with no idea this city held that title, but it definitely felt like it. Nicknamed the 'Singapore of India,' Indore has been ranked the cleanest city in the country for 7 years in a row,' Daniel Pinto wrote while sharing a video. The clip captures life in Indore.
'It's leading the charge with door-to-door garbage collection, 1,800 CCTV cameras monitoring for littering, and even a garbage café where you can exchange 1kg of plastic for a free meal. Indore isn't just clean — it's a city with purpose, showing the rest of the country what true sustainability looks like!!' he continued.
A post shared by Daniel Pinto† | Travel Creator (@dnzh.travels)
'Indore is on my Indian bucket list!' a foreign traveller wrote. Another Instagram user added, 'That's amazing. Didn't expect to see that,' A third posted, 'Wow, it's as clean as Singapore.' A fifth commented, 'I don't believe this.'
Indore, in its mission to remain spotless and clean, had recently faced an unexpected problem. According to reports, the city's quest for cleanliness left around 2.5 lakh stray dogs facing a food crisis.
"Generally 30 to 35 stray dogs are sterilised every day in the city. We have set a target to increase this number to 90. Human resources and other facilities are being increased,' Dr Uttam Yadav, who is heading the city's Animal Birth Control programme, told PTI.
"A few years ago, garbage would be piled up at different places, and there were large garbage bins in the city. Stray dogs would rummage through them for food. But now, municipal vehicles collect waste from every house and establishment, and food is not easily available for strays,' he added.

Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Three Indian Dishes Ranked Among World's Best 50 Breakfasts, Third Might Surprise You!
Three Indian Dishes Ranked Among World's Best 50 Breakfasts, Third Might Surprise You!

India.com

timean hour ago

  • India.com

Three Indian Dishes Ranked Among World's Best 50 Breakfasts, Third Might Surprise You!

India's morning flavors are making waves on the global stage, and foodies have reason to celebrate. TasteAtlas, the internationally recognised food and travel guide, has just released its much-awaited list of the '50 Best Breakfasts in the World,' and THREE Indian classics have carved out a place among the global elite. From the fiery streets of Maharashtra to the bustling lanes of Delhi and the homely kitchens of North India, Misal Pav, Paratha, and Chole Bhature have earned well-deserved spots in the top rankings. These dishes aren't just about taste, they represent culture, community, and comfort. Here's a look at why these iconic Indian breakfasts have taken the world by storm. Ranked #18: Misal Pav- Maharashtra's Fiery Masterpiece Spicy, crunchy, colorful, and comforting, Misal Pav is a dish that packs a punch with every bite. Ranked 18th on the list, this Maharashtrian delicacy is a flavorful mix of spicy sprouted bean curry (misal), topped with crunchy farsan, fresh onions, coriander, and a dash of lemon, served with buttered pav (bread rolls). According to TasteAtlas, "It is mandatory for a true misal to be spicy, while the base needs to be crunchy. Visually, it should look like a work of art, typically red, brown, orange, and green." Often consumed as a breakfast, snack, or brunch, Misal Pav is not just a dish, it's a morning ritual in many Maharashtrian households and eateries. Ranked #23: Paratha- The North Indian Breakfast Essential Coming in at #23, Paratha isn't just a meal, it's an emotion. Whether stuffed with spiced potatoes, cauliflower, paneer, or just plain layered with ghee, parathas are versatile, hearty, and deeply satisfying. A staple in North Indian homes, this dish is often served with yogurt, pickles, and a dollop of butter. What makes parathas special is their adaptability, each region has its own version, from the flaky lachha parathas of Punjab to the thick, crispy variants found in UP and Bihar. Paratha's place in the global breakfast scene is well-earned; it's comfort food at its finest. Ranked #32: Chole Bhature- Delhi's Street Food Superstar At #32, Chole Bhature is as indulgent as breakfast can get. A fluffy, deep-fried bhature served with spicy chickpea curry (chole), it's a beloved dish across North India, especially Delhi. Often eaten on weekends or special occasions, it combines rich flavors and satisfying textures that leave you full, and happy, for hours. It's street food at its most iconic, and its inclusion in the global list reflects just how universally delicious it is. More Indian Favorites in the Extended List While TasteAtlas' Instagram post revealed the top 50, their website featured extended rankings up to 100, with even more Indian dishes making the cut. Dishes like Nihari, Shrikhand, and Palak Paneer proudly represent India's culinary depth and variety in the breakfast space. TasteAtlas has previously recognised Indian breads and curries in their world rankings, and this continued appreciation showcases India's growing influence on the global food map. View this post on Instagram A post shared by TasteAtlas (@tasteatlas) Why This Recognition Matters This isn't just a list, it's a celebration of how Indian cuisine is earning its rightful place on global breakfast tables. These dishes showcase the rich tapestry of Indian flavors, spices, textures, traditions, and stories passed down through generations. In a world where food is increasingly connecting cultures, India's breakfast dishes stand out not just for taste but for the joy and nostalgia they serve with every bite. So next time you dig into a plate of Misal Pav, roll up a hot paratha, or enjoy the spicy-satisfying chaos of Chole Bhature, remember, you're not just eating breakfast, you're experiencing a slice of India that the world has come to admire. Hungry yet? You're not alone.

Burning cargo vessel has flammable solids, liquids
Burning cargo vessel has flammable solids, liquids

The Hindu

timean hour ago

  • The Hindu

Burning cargo vessel has flammable solids, liquids

M.V. Wan Hai 503, the Singapore-flagged vessel that caught fire nearly 88 nautical miles off the Beypore coast in Kozhikode on June 9 is carrying flammable solids and liquids, its cargo manifest shows. According to the cargo manifest, there are 157 containers with hazardous substances on the ship. They are flammable liquids, included in Class 3 of hazardous materials; flammable solids, which are part of Class 4.1; spontaneously combustible solids, which are part of Class 4.2; and substances either in liquid or solid form that can damage human health, which are part of Class 6.1. The classification of hazardous materials is done by the International Maritime Organisation. The containers contain flammable resin solution, environmentally hazardous benzophenone, nitro cellulose with alcohol, flammable printing ink, among others. It also has 2,000 tonnes of marine oil and 240 tonnes of diesel, the list shows. The presence of approximately 2,000 tonnes of fuel oil and 240 tonnes of diesel in tanks located adjacent to the fire zone on the ship increases the risk of operation. According to a situation report prepared by government agencies, the vessel remains adrift and unmanned for the second consecutive day, while it continues to emit smoke and flames from Bays 2 and 3 (port and starboard). Fuel oil tanks located near the fire zone are a major concern for the agencies involved in the firefighting exercise as it has the potential for further fire escalation. Preliminary visuals and vessel plans indicate that the affected bays are situated adjacent to the side fuel oil tanks. It has also been confirmed that three fuel oil tanks are located near the present fire zone. The vessel is drifting approximately at 1.0 nautical mile in a southerly direction posing imminent threat of explosion . According to the report, the vessel remains afloat while the fire is actively burning in the forward cargo holds (Bays 2 and 3) and fire has spread aft, towards the accommodation area since morning. There has been no reports of water ingress or structural instability at this stage. Due to the presence of hazardous cargo, firefighting operations are being done cautiously pending hazard verification and expert advice on appropriate extinguishing methods. The immediate concern remains containing the drift of the vessel away from the Indian coast and considering the magnitude of fire, connecting a towline will remain extremely challenging and alternative options are being considered with the Indian Navy and the Indian Coast Guard. Similarly, approximately 10–15 containers have been sighted adrift in a southeasterly direction by a Coast Guard aircraft. The estimated speed of drift is 1–1.5 knots. If unmitigated, these may reach the coast around June 12. The contents of the floating containers remain unknown, and their potential for hazard is still under assessment. The Kerala State Disaster Management Authority has undertaken responsibility to produce a drift forecast map and share alerts with coastal district administrations. (with inputs from Thiruvananthapuram bureau)

5 desi ways to reuse curdled milk in the kitchen
5 desi ways to reuse curdled milk in the kitchen

Time of India

timean hour ago

  • Time of India

5 desi ways to reuse curdled milk in the kitchen

Curdling of milk is a common problem during the summer season. This is due to the extreme hot and humid weather, which ends up affecting the natural texture and quality of the milk. While, in most households, curdled milk is often discarded, assuming it is unfit to consume, do you know there are some simple ways to reuse this curdled milk in some very useful ways? So, follow us through these simple ideas, and try out… Why does milk frequently curdle in summers? There's no denying that the extreme hot and humid weather often leads to curdling of milk, which is mostly discarded due to its texture and different taste. Curdling of milk happens frequently in summers because of increased bacterial activity due to the warm temperature. This happens because milk is naturally loaded with Lactobacillus bacteria, which are mostly dormant when milk is stored in cold temperatures. However, when the temperature fluctuates frequently, the rising humidity and weather make ground for the bacteria to thrive and multiply much faster. They convert the lactose (milk sugar) into lactic acid through a process called fermentation. This increased acidity causes the casein proteins in the milk to coagulate and clump together, leading to the curdling up of milk and also turning it sour in taste. Well, here are some simple ways to effectively use this curdled milk in day-to-day cooking. Homemade paneer This is the most popular way to reuse curdled milk. Simply strain the curdled milk through a cheesecloth or a fine-mesh sieve. The solid curds left behind are fresh paneer. Once pressed, this homemade paneer can be cut into cubes and can be used in many Indian curries like Palak Paneer, Matar Paneer, or Paneer Butter Masala. Chhena Similar to paneer, chhena is the fresh, unpressed curd obtained from curdled milk. Unlike paneer, chhena retains more moisture and has a crumbly texture. It's the primary ingredient for many Bengali sweets like rasgulla and sandesh. To make chhena, simply drain the curdled milk, but don't press it firmly. The soft, moist chhena can then be kneaded with a little sugar and cardamom to create quick, delightful desserts or even used as a filling for sweet parathas. Kadhi While traditional kadhi often uses fresh yogurt or buttermilk, curdled milk can be a fantastic substitute due to its inherent sourness and slight thickness. To make kadhi, blend the curdled milk with a little gram flour (besan) to prevent lumps. Temper mustard seeds, curry leaves, and green chilies in oil, then add the curdled milk mixture. Simmer until it thickens, creating a tangy and comforting soup. Buttermilk (Chaas) Believe it or not, slightly curdled milk can be transformed into a refreshing buttermilk-like drink. While it won't be as smooth as traditional churned buttermilk, the separated solids can be strained out, and the remaining liquid can be seasoned. Add roasted cumin powder, a pinch of black salt, and finely chopped coriander leaves to the strained liquid. Roti/Paratha The whey, which is the greenish liquid left after making paneer or chhena from curdled milk, is a treasure trove of nutrients and can do wonders for your dough. Instead of using plain water, knead your wheat flour for rotis or parathas with this whey. The lactic acid in the whey helps break down the gluten, resulting in incredibly soft, pliable, and flavorful rotis and parathas. This not only adds a subtle tanginess to your rotis and parathas but also boosts their nutritional value, making every bite more wholesome. Can't eat your food without snapping a picture first? Join our Food Photography Contest and stand a chance to win exciting prizes! Click HERE for details. Join our WhatsApp Food Community to discover delicious recipes, enjoy fascinating food stories, and stay updated with the latest food news! Click here One step to a healthier you—join Times Health+ Yoga and feel the change

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into the world of global news and events? Download our app today from your preferred app store and start exploring.
app-storeplay-store