Aaj Ka Panchang, July 2, 2025: Tithi, Vrat And Today's Shubh, Ashubh Muhurat
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Time of India
3 hours ago
- Time of India
Activists: Will move court over action against pigeon feeding sites
Mumbai: Upset with the BMC action against kabutarkhanas in the city, several activists have accused govt of not showing compassion towards pigeons. Jawahar Mehta and Sandeep Doshi, representatives of the Jain community who live near Dadar kabutarkhana, said that they will move court against the demolition of pigeon-feeding sites. "I visit the century-old Dadar kabutarkhana every day, but have never suffered from any respiratory issue. Dirty politics is at play... We have no other option but to go to court," said Doshi. "Has the National Centre for Disease Control or any other authority declared that pigeons are harmful to humans? We suspect that builders may be eyeing the space created by destroying kabutarkhanas..." Honorary representative of the Animal Welfare Board of India, Mitesh Jain claimed the "anti-pigeon stand has been taken to appease animal haters just before the BMC elections". "Supreme Court had issued directions to all states and union territories in the 2009 SLP petition of AWBI v/s Nagaraja & others, that the Prevention of Cruelty to Animals Act must be adhered to in India. Disturbing bird-feeding sites or denying them food is animal cruelty," added Jain. You Can Also Check: Mumbai AQI | Weather in Mumbai | Bank Holidays in Mumbai | Public Holidays in Mumbai Roshan Pathak of Pure Animal Lovers group said: "Article 51A(g) of our Constitution states that the citizens must have compassion for all living creatures. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like ¿Más de 40 y barriga que no desaparece? Este truco militar es la solución Invención Militar Undo But BMC wants to harass the feeders and destroy kabutarkhanas. We will protest against govt." A PETA India member commented: "A review of studies and literature shows that the risk of pigeons spreading diseases to humans is extremely low. On the other hand, badly caged poultry birds and farm animals raised for meat in dirty conditions cause serious illnesses like bird flu and other zoonotic pathogens. So, govt should stop targeting pigeons."
News18
a day ago
- News18
Aaj Ka Panchang, July 4, 2025: Tithi, Vrat And Today's Shubh, Ashubh Muhurat
AAJ KA PANCHANG, JULY 4, 2025: The Navami Tithi of Shukla Paksha will be observed on July 4, as per Drik Panchang. There are no significant festivals or religious observances scheduled for this day. Individuals may proceed with their routine without any special preparations. But it is advisable to check the Tithi and consider both favourable and unfavourable timings before undertaking any important morning activities. Being mindful of these timeframes can help ensure a smooth and productive day while effectively navigating any challenges.
New Indian Express
2 days ago
- New Indian Express
In Praise of the Samosa
If you know me even a little, you'll know about my unwavering love for the humble samosa. And now, with the monsoon clouds gathering over Delhi, that craving only grows stronger with every grey sky and cool breeze. I can't quite recall when this love affair with the triangular snack began, but I've sampled countless versions from different regions over the years. After much enthusiastic research, I've concluded that my favourites are the classic Punjabi samosa—stuffed with potatoes, coarse coriander seeds, a hint of salt, and, when in season, sweet green peas—and the Bengali singhara, with its delicate diced potato and peanut filling. Paired with garam chai served in a mati'r bhaar (clay cup), few things come close. Chef Naresh Kotwal of Ikk Panjab has, rather amusingly, taken it upon himself to fuel this obsession. Every time he spots me, he appears with a plate of piping hot samosas in hand. His version isn't the oversized, dough-heavy rendition so common outside Punjab. Instead, these are perfectly proportioned, with an ideal ratio of crisp casing to soft, flavourful filling. True to tradition, they are lightly spiced, relying on texture and balance rather than fiery heat—the way samosas are made across Punjab. Of course, it's no secret that the samosa didn't originate in India. Known historically as sambusek, its roots trace back to 7th-century Central Asia, particularly Kazakhstan. 'The original samosa was more of a dumpling,' explains food anthropologist Dr Kurush Dalal. 'A ceramic bowl would be filled with meat, sealed with dough, and slow-cooked inside a tandoor.' Like many culinary traditions, the samosa made its way to India along the ancient spice routes. It is widely believed that the Turks first brought it to the subcontinent. However, the original meat-filled version didn't quite suit the local palate. Over time, Indian resourcefulness transformed the samosa, giving rise to countless regional interpretations. In North India, you'll find the familiar potato-filled samosa, laced with coriander seeds; in Bengal, the delicate singhara, its filling of diced potatoes or seasonal vegetables; in Gujarat, the crisp, crescent-shaped ghughra packed with fresh produce; Bihar's hearty mutton samosa; the Jain community's dry fruit-stuffed variety; and, of course, the indulgent, sweet mawa samosa enjoyed across states, especially Rajasthan. At a recent event celebrating the launch of her book Monsoon: The Indian Season of Resilience and Flavour at Ikk Panjab in Connaught Place, Chef Asma Khan reminded us of how much of our food heritage has been shaped by cultural exchange. 'Just because invaders brought something here doesn't make it any less Indian,' she pointed out. 'We adopted it, adapted it, and made it our own—and how!' The Bohra community's arrival in India further added to this evolving tapestry with the 'patti' samosa—delicate parcels wrapped in thin sheets of dough, crisp and golden. The southern states took to this too, giving rise to Hyderabad's luqmi, typically filled with spiced mince or eggs, and Chennai's famed onion patti samosa. Among Bohras, the smoked toor dal patti samosa remains a shining example of culinary mastery. Given Delhi's reputation as India's melting pot, you'd expect to find versions of these samosas tucked away across the city. And you do—but not always in the way tradition intended. In a somewhat comical twist, the capital has embraced a modern lineage of samosas: chowmein samosas, pizza samosas, pasta samosas—the list continues. Places like Munni Lal Halwai in Chandni Chowk still serve the traditional, flaky-edged Punjabi samosa, bursting with potatoes, peas, and the unmistakable scent of coriander seeds. Meanwhile, Bangla Sweet House in Gole Market is known for its giant, generously spiced versions. Those seeking something different might find themselves at street stalls in Lajpat Nagar or Karol Bagh, where experimental flavours like cheesy pizza samosas or chowmein-filled varieties are all the rage. To be clear, I have nothing against these new-age samosas. They're fun, quirky, and—let's be honest—they taste more like spring rolls or calzones than the original triangular parcels of joy. But isn't that the beauty of it? Call it innovation, call it reinvention; every version adds another layer to our shared food history. There's room for them all to coexist—a crispy, spicy, flaky reminder that food, like culture itself, never stays still.
