logo
Let's Get Rid Of The Little i

Let's Get Rid Of The Little i

Time of India24-07-2025
Just as
Hath yog
strengthens the inner and outer body,
Bhakti yog
purifies the heart, and
Karm yog
renders nobility to human actions,
Jnan yog
opens jnan-chakshu, 'eye of
knowledge
' through self-inquiry, study of scriptures and meditation.
The
Bhagwad Gita
, 4:38, says: Na hi jnanena sadrisham pavitramiha vidyate/tatsvyam yogasamsiddhah kalenatmani vindati - verily, there is no purifier in this world like knowledge. In due course of time, the devotee who is successful in yog will spontaneously realise this within his self.
Jnan yog does not negate a life of action or devotion, but advocates for steadfastness in gaining knowledge by analysing true nature of the Self. Bhadragiriyar, 14th century Tamil poet-mystic, says: "It is knowledge which knows knowledge through knowing knowledge." Knowledge is para, infinite or apara, finite. The former relates to the higher dimension of being, the latter to the spatio-temporal world.
The basic principles of Jnan yog are following: the Self alone is real; the world is only an appearance; to cognise appearance as reality is erroneous; to identify oneself with the mind, body and senses, is avidya, plain ignorance, and by knowing the Self, one becomes the Self.
The light of true knowledge is imparted by a competent guru who is found by god's grace. To the question, ko jagriti? - 'Who is vigilant?'
Adi Shankaracharya
replied, viveki - one who has the power of discrimination. By cultivating vivek, one can distinguish between the real and unreal, Self and non-self, permanent and transient. Vivek leads to vairagya, dispassion, and vairagya to the supreme realisation that 'there is but one Self in the universe, of which all lower selves are but manifestations.'
Swami Vivekananda
advised: "Let us get rid of the little 'i' and let only the great 'I' live in us."
Vivek guides one to perceive the cosmic Self in the individual self, the cosmic mind in individual mind, and cosmic consciousness in individual consciousness. As a result, the ego is obliterated, and one feels oneness with existence.
Jnan yog adds to self-understanding by enlightening one about the
pancha koshas
or five layers of the soul, and about
ashta chakras
, eight whirling energy-centres of the subtle body that distribute life-current to the physical body.
After one is established in Brahmn bhav, divine feeling, by right knowledge, one can go beyond the ordinary states of consciousness. Yet, Jnan yog is not merely an intellectual pursuit, since its goal is to transcend the mind.
Jnana yog postulates three ways to grow spiritually: shravan, listening about the ultimate truth from the one who knows it; manan, reflecting on the truth; nididhyasan, meditation on the truth. By dwelling on one's inherent nature, one can realise the identity of atman, individual soul, and Brahmn, the Supreme reality, and experience bliss.
The Jnan yogi undergoes four stages: seeking, knowing, becoming, and being. He uses his mind to inquire into his own nature and offers his senses and life-energy as oblations in the fire of self-control, kindled by knowledge. The Gita says, "He is a jivanamukta, liberated while living, and comes to realise that he is a divine being, 'the child of immortality'."
Authored by: Satish K Kapoor
Why Arjun Was Chosen: The Untold Secret of Bhagavad Gita Chapter 4, Verse 3
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Who made it first? The history of Indian curry no one talks about
Who made it first? The history of Indian curry no one talks about

Time of India

time15 hours ago

  • Time of India

Who made it first? The history of Indian curry no one talks about

Curry might be the most misunderstood word in Indian food. Globally, it's become shorthand for anything spicy and saucy that comes from the subcontinent. But ask anyone in India what 'curry' really means, and you'll get a mix of shrugs, jokes, and long family stories. Because here's the secret – we never actually called it that. Scroll down, and you'll see why. The word that wasn't ours The term 'curry' didn't come from an Indian kitchen. It was picked up by British traders and colonisers in the 17th century, likely a mash-up of the Tamil word kari, which means sauce, and their attempt to label an entire cuisine that was too vast, too diverse, and too flavour-packed to be boxed into one name. In Curry: A Tale of Cooks and Conquerors, Lizzie Collingham writes, 'The British codified Indian food into one category – curry – that was suited to their limited palates and pantries. ' What started as a vague word for spiced dishes became a global brand, even though no one in an Indian home has ever actually said, 'What's for dinner? Curry.' No single origin story India's food culture was never about one uniform recipe. What someone in Kerala calls a curry could be a coconut-laced stew, while in Punjab it might mean a tomato-rich gravy. Go east, and it's mustard oil and potatoes; head west, and it's yogurt-based kadhi. The British tried to simplify it, but Indian food doesn't do simple. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Online & Flexible degrees BITS Pilani Digital Apply Now Undo Each region has its own story, spice mix, and way of treating the same vegetable. In The Flavour of Spice, food historian Marryam H. Reshii says, 'There is no such thing as generic Indian curry powder in the Indian kitchen. That idea is a colonial convenience.' And that's the beauty of it, Indian cooking never followed rules. It adapted, evolved, and shifted with whatever was growing nearby. The colonial curry shortcut Once the British got a taste for Indian food, they wanted to take it back – minus the effort. That's when curry powders, pre-made blends, and 'authentic' recipes for Anglo-Indian stews were born. These dishes were milder, sweeter, and designed for British palates. They weren't wrong, just far from what you'd find in an Indian home. In "Climbing the Mango Trees", Madhur Jaffrey recalls, 'Each spice was used for a purpose and in a particular order. There was nothing random about it.' That balance and intent was often lost in the British version of Indian food, which flattened the complexity into a one-size-fits-all blend. Why it still works Despite its odd, borrowed name, the idea of curry still has a place. It's warm, comforting, and adaptable. Whether you're scooping up rajma with rice or dunking rotis into a bubbling pot of chettinad chicken, that messy, fragrant, spicy gravy is what binds our meals. And if you think about it, there's real wellness in a good Indian 'curry.' You've got anti-inflammatory turmeric, gut-loving cumin, blood-sugar-friendly fenugreek, and digestion-boosting asafoetida, all simmered in oil or ghee that helps your body absorb their benefits. So who made it first? The answer is nobody and everybody. India didn't invent curry the way the West thinks it did. We made gravies, stews, sabzis, and masalas. We ground spices by hand, added layers of flavour, and passed recipes down like family secrets. The British just gave it a name, and the world ran with it. But behind that name lies something far richer – a history of trade, colonisation, invention, and taste that refuses to be simplified. So the next time someone says they love 'curry,' just smile. You know it's more than just a word. It's a story in every bite.

The importance of retaining College Road's name
The importance of retaining College Road's name

The Hindu

time18 hours ago

  • The Hindu

The importance of retaining College Road's name

I am glad the story had a happy ending, as far as I and several heritage activists were concerned, though I am sure the actor Jaishankar's family members may have been disappointed that a lane, and not a main road, would be named after him. But to me, College Road was much larger as a name than any individual and had to be retained. And the blunder of doing away with it could not be by a government that professes to love Tamil. College Road does not take its name from Women's Christian College but from the College of Fort St. George, which functioned at what is today the Directorate of Public Instructions premises, between 1812 and 1854. The institution was founded chiefly to teach employees of the East India Company languages of South India – Tamil, Telugu, Kannada, and Malayalam, apart from Persian and Sanskrit. One of its founders was Francis Whyte Ellis (1777-1819) who was a distinguished company servant who served as Collector of Madras. He was also a linguist. Under Ellis and his colleagues, the college blossomed into something more than a mere teaching facility. It served as a centre where scholarly interest in the southern languages revived. Teaching was by native scholars – munshis, pandits, and pulavars. With the Company's resources, the college became a place where manuscripts were collected and more importantly, books were printed. It was from here that the first dictionaries of all four southern languages came out, with the word meanings given in English. Some of the greatest names in Tamil language worked here. What was significant was that long before the modern universities, this was where Tamil and other language scholars worked together, irrespective of their caste and also religion. The institution was known as the Chennai Kalvi Sangam in Tamil and this name finds mention not only in books printed by the college but also in the writings of Dr. Swaminatha Iyer. His guru, Mahavidwan Meenakshisundaram Pillai was closely associated with some of the great names who taught at the college. That was not all. When A.D. Campbell, a friend and fellow champion of the college, wrote a book on Telugu grammar, Ellis was asked to write the preface. It was here that he first penned his thoughts on how the southern languages possibly came from a non-Sanskritic origin. This is now celebrated as the Dravidian Proof. It forms the basis of many things including Tamil being a classical language, and it is often brandished as a weapon against 'Hindi imposition' and as a justification for Dravidian identity. The college may have closed in 1854 but clearly, its legacy lives on. That such an institution, commemorated by way of road name be wiped out by a decision of Corporation councillors was not acceptable. I took the liberty of appealing against it by tagging the Hon'ble CM of Tamil Nadu and the Worshipful Mayor of Chennai in a social media post. I did not expect it to develop into a campaign of sorts by evening. It shows how much the name was etched in public memory. By the next day, there was a clarification – it was College Lane that would be renamed and not the Road. I heaved a sigh of relief. There were some who felt that Jaishankar deserved to be commemorated by the road name. To them I say that the college was a far greater entity that two centuries later still has an impact on our lives.

Aadi Pattam: When city folks learn farming on weekends
Aadi Pattam: When city folks learn farming on weekends

The Hindu

time2 days ago

  • The Hindu

Aadi Pattam: When city folks learn farming on weekends

As the Tamil month of Aadi progresses, several organic farms in and around Chennai are organising events to encourage those who have some time on their hands to try farming. Around 25 farming enthusiasts, including schoolchildren, had gathered at ReStore organic food store at Kottivakkam on ECR, on Saturday (August 2, 2025) afternoon, where they learnt how to make a soil mix from compost and red earth, and how they must soak seeds for about half an hour before planting them. Class 6 students and Mambakkam residents Vinay Vishwanath and Sai Krishna Karthik, who had spent some time mixing the dirt, said they regularly watered tulsi, omavalli, and keerai plants at their homes. Sharan Govindaraj of Villupuram, a Class 7 student, said he had the opportunity to be exposed to a lot of fields at his native place. 'We have roses and marudhani at home,' he said. After the training, the children wanted to take some seeds home so they could be planted. Karthik, a volunteer, taught them that some plants like tomatoes and brinjal grow better if they are first allowed to grow into seedlings in small pots and then transplanted into larger pots. At Kazhani Farms at Valmiki Nagar, its founder and urban farmer Gokulnath Natesan said that from Sunday (August 3) morning, family and friends will join to plant seedlings in furrows that are ready. 'All farmers have this ritual twice a year, Aadi Pattam, the 18th day of Aadi, and also on Bhogi, which is Thai Pattam. Now, with the start of light rains, the heat of the summer is gone and the microbes that had gone below will come out. The temperature is conducive to plant tender saplings and seeds. It has been this way at home and now, in our farm in the city too,' he said. Reconnecting with nature Agani Organic Farm in West Tambaram and Aram Thinai are coming together this month to conduct a 'Weekend Vivasayi' programme, where one can experience farm life and reconnect with nature. 'It will happen every Sunday. Since this is Aadi, we are starting it this month. People will be encouraged to do physical work on the farm. It will help city folks have a better understanding of how food comes to their table. We will provide simple food to those who come. Otherwise, we encourage the participants to bring their own food, plates, and water,' said G. Karthik of Aram Thinai. Ananthoo, of the Safe Food Alliance, said that many urban farmers follow traditional practices, and sowing during Aadi was one of them. Even in homes, many people wait to sow during Aadi, he added.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store