CISCE Class 10th ICSE, 12th ISC 2025 improvement exam time tables out
The Class 10 exams will begin with English language – English paper 1 and environmental science on the first day of exam. The Class 10 ICSE exam will conclude on July 14.
The Class 12 exams will start with the mathematics, environmental science, sociology and legal studies papers. The Class 12 exams will end on July 17.
In the ICSE and ISC improvement exams, candidates will be given the opportunity to improve their marks and grades. Candidates are allowed to appear in a maximum of two subjects.
The ISC Class 12 exams were started on February 13, 2025, and concluded on April 5, 2025. The ICSE Class 10 exams started on February 18 and ended on March 27, 2025. The CISCE results for both classes were declared on April 30.
The ICSE Class 10 exam was conducted in 67 written subjects, of which 20 were Indian languages 14 were foreign languages and one was a classical language. The ISC Class 12 exam was conducted in 47 written subjects, 12 of them Indian languages, four foreign languages and two classical languages.
A total of 2,52,557 students from 2,803 schools took the Class 10 exams, of which 2,308 students could not clear the exams. Out of 1,184 students who had learning difficulties such as dyslexia, 112 have scored above 90 per cent. 13 out of 48 visually challenged candidates scored above 90 per cent. The western region has achieved the best pass percentage in Class 10 exams at 99.83 per cent, followed by the southern region with a pass percentage of 99.73 per cent. In the class 10 exams, the pass percentage of girls stood at 99.45 per cent while that of boys was marginally lower at 98.64 per cent.
In the ISC Class 12 exams, there were 99,551 students from 1,460 schools, and 973 of them could not clear the test. Girls performed better than boys in class 12 too, with girls' pass percentage at 99.45 per cent and boys' pass percentage at 98.64 per cent. Among the 257 otal students with learning difficulties who appeared for the Class 12 exams, 29 students scored above 90 per cent. Six out of 17 visually challenged candidates scored above 90 per cent. The southern region has the best pass percentage at 99.76 per cent in class 12 results, followed by the western region with a pass percentage of 99.72 per cent.
The CISCE in 2024 discontinued compartment exams. Instead, they introduced the re-evaluation of answer scripts and improvement exams for students who wish to improve their marks in the same year of the examination. The CISCE improvement exams can be taken in a maximum of two subjects.
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Time of India
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Some recipes don't just last generations, they survive entire civilizations. Long before cookbooks, masterchefs, or meal delivery apps, people were fermenting, baking, brewing, and roasting things that we still eat today. These aren't just ancient foods, they're edible pieces of history. What's wild is that many of them haven't changed much. They've stayed simple, stuck to tradition, and still manage to make it to our modern plates. From sour loaves and fermented drinks to hearty stews and salty cheeses, these age-old staples have stood the test of time, not because they're trendy, but because they work. They nourish, satisfy, and in many cases, heal. Let's dig into the world's oldest bites that are still very much alive and kicking. Flatbreads Before ovens showed up, people just used fire and hot stones, and that's really all they needed to make the first flatbreads. Every region ended up with its own version: rotis in India, pita in the Middle East, tortillas in Mexico. Just flour, water, maybe a little salt. That's it. Simple, solid, and always useful. They still form the base of meals in many households today. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like 1 Reason to Read The 5 Books American Investor Warren Buffett Recommends For Turning Your Life... Blinkist: Warren Buffett's Reading List Undo Fermented Fish Ancient people knew how to make food last, and fermentation was their secret weapon. One strong example? Fermented fish. Versions exist in Asia, Scandinavia, and parts of Africa. From Korean jeotgal to Swedish surströmming, these foods have intense smells, deep umami, and major cultural significance. They're packed with gut-friendly bacteria, too; long before anyone said the word 'probiotic.' Yoghurt Yoghurt goes way back, we're talking thousands of years. It's believed to have originated somewhere between Mesopotamia and the Indian subcontinent, when milk was accidentally fermented by wild bacteria. Today, it's in everything from smoothies to curries. It's soothing, versatile, and loaded with natural probiotics that support digestion. Lentil Stew A bowl of warm lentils may seem ordinary, but it's one of the oldest cooked dishes in the world. Evidence of lentil stew has been found in ancient Egyptian tombs and early Greek records. It's high in protein, super filling, and endlessly customisable – which explains why it's still a staple in Indian dals, Mediterranean soups, and beyond. Honey Honey is one of the few foods that literally never goes bad. Archaeologists have found pots of it in Egyptian tombs that are still edible. It's naturally antimicrobial, full of antioxidants, and adds sweetness without the crash of refined sugar. Whether it's drizzled on toast or stirred into tea, honey remains a golden classic. Cheese Early humans figured out that curdled milk could be more than a mess, it could become cheese. From salty feta in Greece to aged cheddar in Europe, cheese has been around since the dawn of animal domestication. It's preserved nutrition, travel-friendly, and comes in thousands of forms. And yes, it's still one of the world's most loved comfort foods. Wine Long before wine had tasting notes or fancy pairings, people were barefoot in the fields, stomping grapes and making something special. The earliest traces of wine go all the way back to Georgia, around 6000 BCE, where it was part of everyday life – from rituals and celebrations to simple meals. Even now, wine isn't just about flavour. It carries centuries of stories in every sip. Barley Beer Beer may feel like a modern party staple, but it actually has ancient roots in Sumeria and Egypt. Barley was fermented into a mildly alcoholic drink that also doubled as liquid bread. It was nourishing, hydrating, and safer than some of the water sources at the time. Craft beer might be trendy now, but this is where it all started. Olives and Olive Oil People started growing olives over 6000 years ago, and it didn't take long to figure out that pressing them made something special. Olive oil wasn't just for cooking – it was used to light lamps, treat wounds, and even in religious rituals. Today, it's still a kitchen staple, especially in Mediterranean cooking, thanks to its good fats and natural anti-inflammatory goodness. Rice Rice has fed empires. Archaeological evidence shows that rice cultivation began in China over 9000 years ago, and it spread quickly. It became a staple across Asia, into the Middle East, Africa, and pretty much everywhere else. Steamed, fried, puffed, or made into porridge, rice is still one of the world's most cooked, most comforting foods. Get the latest lifestyle updates on Times of India, along with Happy Independence Day wishes, messages , and quotes !
The Hindu
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Srikakulam and Vizianagaram districts mark Independence Day with patriotic fervour
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Indian Express
4 hours ago
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Gulab jamun: The sweet that travelled across empires and centuries
Luqmat-al-qadi, Lady Canning, kalo jaam — this sweet of many names is one of my all-time favourite Indian desserts. You'll find it everywhere: in Indian restaurants abroad, in people's homes, and in the tiniest of shops across India. This is the gulab jamun: deep-fried balls made of milk powder, flour, butter, and cream (or milk), soaked in sugar syrup. One of my fondest childhood memories, from when I was six or seven, is of attending my best friend's birthday party. Alongside all the other dishes, there was always a large glass bowl of small, dark brown gulab jamuns floating in warm syrup. I marvelled each year at the fact that her mother made them from scratch. They were perfectly sweet, soft, and still slightly warm. To this day, gulab jamun remains my favourite Indian dessert. Gulab jamun is popular in India, Pakistan, Bangladesh, Nepal, and much of the subcontinent. In 2019, it was even declared Pakistan's national dessert. The name itself loosely translates to 'rose fruit' — gulab meaning rose, and jamun referring to the tart Java plum found across South Asia, which the sweet resembles in shape and colour. The 'rose' could also be a nod to the syrup it is soaked in, often scented with rosewater. That rosewater is a clue to one possible origin story. While there is no definitive proof, many food historians believe gulab jamun was introduced to the subcontinent by Central Asian Turkish invaders. Others claim it was an accidental creation by Mughal emperor Shah Jahan's chef, though credible evidence for that is lacking. What I have discovered is that the dessert is quite similar to the Arabic sweet, luqmat-al-qadi, which was introduced to India by the Mughal emperors. Luqmat-al-qadi is paler in colour and often soaked in honey rather than sugar syrup. It dates back to at least the thirteenth-century Abbasid caliphate, where it appears in cookbooks like Kitab al-Tabeekh and accounts by historians such as Abd-al-Latif al-Baghdadi. Greek poet Callimachus even mentions deep-fried honey balls — served to winners of the ancient Olympic Games — which sound strikingly similar. The method has barely changed: balls of dough fried in oil, then dipped in flavoured syrup, whether orange juice, rosewater, honey, or lemon. Variants appear across the region — the Iranian bamiyeh, the Turkish tulumba and lokma — each with its own twist. In South Asia, Mughal cooks may have adapted these recipes with rosewater to suit the hot climate, alongside other cooling flavours like khus. Recipes vary widely. Some use yoghurt, some baking powder, some milk powder, and a few Pakistani recipes even include an egg. Saffron and cardamom often add depth to the sweetness. Shapes vary too: round, doughnut-shaped, or oval. In Indian Food: A Historical Companion (1994), food historian K T Achaya describes them as 'balls of chenna or khoya or paneer, kneaded using maida, then deep fried till dark brown, and gently boiled in sugar syrup, sometimes flavoured with rose essence'. Knowing the process only deepened my respect for my friend's mother. First, khoya is made by stirring milk over a low flame until it solidifies. This is mixed with flour, kneaded, shaped, and deep-fried, then dipped in sugar syrup infused with cardamom, rosewater, or saffron. The glossy deep-brown colour comes from the caramelisation of milk solids and sugar. In Bengal, you'll find the black-hued kalo jaam — dough balls coated with sugar before frying, giving them their darker colour and firmer texture. Unlike gulab jamun, it's usually served at room temperature. Bengal is also home to the pantua, an oval variant similar to the langcha from Shaktigarh in West Bengal. My favourite variant, however, is the ledikenni. Created for Lady Canning, wife of Governor-General Charles Canning (1856–1862), it is said that she commissioned Bhim Chandra Nag to make a sweet for her birthday. He created a hybrid of pantua and gulab jamun. Locals dubbed it ledikenni. Oblong in shape, infused with cardamom, and with a raisin at its centre, it is distinct from the pantua. Persian, Turkish, Greek, whatever its lineage, I would strongly recommend ending a meal with gulab jamun, pantua, kalo jaam, or ledikenni. Few sweets are made of such simple ingredients yet offer so much gratification, each bite steeped not only in sugar syrup but in centuries of culinary history.
