Aircraft skids off runway at the Mumbai airport when landing in heavy rains
Tired of too many ads? go ad free now
The aircraft sustained damage, but it was not disabled, it could be moved off the taxiway to a parking bay, said sources. Official confirmation is awaited.
The incident occurred at 9.27 am when Air India flight AI-2744 landed from Kochi. The A320 aircraft (VT-TYA) touched down on main runway 27 and couldn't stay within the runway during deceleration. Sources said that a team from the Directorate General of Civil Aviation is at the Mumbai airport to investigate the matter.
Had the aircraft ploughed into the unpaved portion and stayed stuck into the ground, the main runway of the Mumbai airport would have been shut down till the time the aircraft is not removed. In the past, there have been quite a few incidents of runway excursions at Mumbai airport during monsoon. In Sept 2023, a VSR Ventures Learjet 45 aircraft flying in from Visakhapatnam had a runway excursion on landing at Mumbai during heavy rains and poor visibility.
The disabled aircraft could be removed only hours later.
A statement from Air India and the Mumbai airport is awaited.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Time of India
13 hours ago
- Time of India
Steer into diplomacy! India's embassy in Abu Dhabi announces new job opening - Here's all you need to know
If you can navigate the road well than this Chauffeur cum PRO role might just be your fast lane to a diplomatic career. The Indian Embassy in Abu Dhabi is on the lookout for a skilled driver with a flair for public relations. The outlined key responsibilities as the Chauffeur requires to operate official Embassy vehicles across Abu Dhabi and the UAE, ensuring safe transport of officials and guests. The position offers a monthly gross salary of AED 6,805, along with health insurance benefits in line with Abu Dhabi regulations. Key eligibility criteria: Education: Minimum of a high school certificate (secondary education or higher). Driving Skills: Must be proficient in handling sedans, SUVs, and vans, with solid knowledge of Abu Dhabi and UAE road networks. Experience: At least 5 years of professional driving experience, preferably with diplomatic missions, government bodies, or multinational firms. Language Skills: Working knowledge of English is mandatory; knowledge of Arabic is an added advantage. Legal & Health Requirements: Valid UAE driving license, legal eligibility to live and work in the UAE, a clean criminal record, and a valid medical fitness certificate. Age Limit: Candidates must not exceed 35 years of age as of the application deadline. What are the preferred qualifications: Prior experience in diplomatic or multinational environments. Familiarity with PRO duties, including liaison with UAE government departments (e.g., immigration, customs, labor) and handling of official paperwork like visa processing, licensing, and permits. How to apply for the post: Applicants must apply online and upload a complete set of documents including their CV, passport-size photo, educational certificates, work experience proofs, UAE driving license, and residency or work permits. The role will begin with a six-month probationary period, which may be extended based on performance. Incomplete or email/post submissions will be rejected. Only shortlisted candidates will be contacted for a driving test and interview. The Embassy reserves the right to cancel the recruitment process at any stage without assigning reasons. This is a full-time local position, governed by the rules of the Government of India and UAE labour laws. Interested and eligible candidates must apply online before the 30 July 2025 deadline. Stay informed with the latest business news, updates on bank holidays and public holidays . AI Masterclass for Students. Upskill Young Ones Today!– Join Now
Time of India
15 hours ago
- Time of India
Air India plane crash: Flight fear deepens! Anxiety soars among frequent flyers, say psychiatrists
The on June 12 in Ahmedabad, which killed 260 people, has left many air travellers shaken. As investigations continue into whether the accident was caused by pilot error or a mechanical failure in the Boeing 787 Dreamliner, the psychological impact is already visible. Tired of too many ads? go ad free now According to mental health experts, fear of flying has risen sharply, even among regular fliers. "After a tragedy like this, fear of flying naturally spikes," Dr Shefali Batra, a Mumbai-based psychiatrist told ET. The situation is being made worse by a string of recent flight-related incidents involving Air India and other airlines. These cases have heightened public concern and anxiety. Experts also say that constant exposure to disturbing news on social media is fuelling this fear. "Social media exposure to aviation disasters is amplifying anxiety," Dr Anjali Chhabria, another psychiatrist based in Mumbai told the outlet. "Even if someone hasn't experienced trauma personally, the constant stream of bad news creates a sense of danger," Chhabria added. The crash has not only raised safety concerns but also sparked growing mental health issues, with many passengers now experiencing travel anxiety or seeking therapy before boarding a flight. K Dinesh, founder of Cockpit Vista and a retired Indian Air Force wing commander, has witnessed the growing panic firsthand. He has seen CEOs gripping books like life jackets, elderly couples reliving past trauma, and some passengers freezing at the boarding gate, as per ET reports. To manage their fear, some turn to music, medication, or even alcohol. "Bars near boarding gates aren't just for leisure. Some passengers knock back four or five pegs just to get on board," he noted. Tired of too many ads? go ad free now Psychologists say this anxiety is often stronger among high-achieving professionals like engineers, entrepreneurs, and scientists, people who are used to being in control. For them, the unpredictability of air travel adds another layer of stress that's hard to shake. "Flying forces them to surrender to an unseen pilot in a sealed cockpit," K Dinesh, of the Bengaluru-based counselling centre for fearful flyers told the outlet. "That's where the panic begins." Following the Air India incident, the centre has experienced increased enquiries. Their facility utilises flight simulators to replicate various flight conditions, including take-offs, landings, turbulence, and cabin acoustics in a controlled environment. Statistics indicate that in a standard 180-passenger aircraft, approximately 30-40% of passengers quietly experience varying degrees of anxiety or phobia, consistent with international aviation statistics. "People are altering travel plans, choosing trains over planes, or extending holidays to avoid flying. It may not be rational, but it's completely human," psychiatrist Batra said, adding that, "our brains are wired to fear the recent and the dramatic." Dinesh shared an observation about a well-dressed executive who appeared composed until perspiration was visible on his temple. "He hadn't turned a page in 15 minutes. When I asked, he admitted, 'I'm terrified of flying'," he noted. Aviation specialists note that this anxiety isn't limited to inexperienced travellers but often affects individuals with extensive knowledge and analytical capabilities. Experts observe that unlike ground transport, air travel provides no intermediate exit options, which some passengers find distressing. In severe cases, individuals have requested to disembark moments before departure. Aviation anxiety manifests in various ways beyond panic attacks. Chhabria observes that some couples now opt for separate flights to minimise risk exposure. "The media forgets a crash in five days. But a fearful flyer remembers it forever," ET reported quoting a therapist. For many fliers, the real struggle begins long before takeoff, sometimes even before they step into the airport.
New Indian Express
17 hours ago
- New Indian Express
The Anteaters
North by northeast Cuisine from the northeast of India is also slowly coming into the limelight, particularly Assamese and Naga cuisines. Restaurants such as Naga Belly in Mumbai and Dzukou Tribal Kitchen in Delhi offer a deep dive into the indigenous food and culture of the region. Thomas Zacharias, chef and founder of The Locavore, believes a wave of northeastern cuisine is in the offing. 'I recently spent some time in Meghalaya, and one of the most interesting restaurants I came across was Mei Ramew Café in the village of Khweng, a couple of hours from Shillong. It is run by local communities and has a daily-changing menu that centres on ingredients that are grown or foraged in the area,' he says. The pop-up model has also become a powerful tool for hyperlocal preservation. Chef and Northeast food curator Gitika Saikia builds her seasonal menus around traditional festivals. 'I go beyond Bihu and focus on smaller community festivals. For example, the Mishing community celebrates its largest festival called Ali-Ai-Ligang in the month of February. This is a good opportunity for me to introduce new ingredients like fig leaves or water hyacinth to consumers; for me, it is a form of cultural preservation,' she says. The good stuff A noticeable trend is that rather than defining menus by regional cuisines, many chefs are shifting towards an ingredient-first philosophy. Shalini Phillip, co-owner of The Farm in Chennai, says, 'Being cuisine-driven can be limiting. Whereas if you're ingredient-driven, then you can do anything. That's definitely the way forward.' Her Farm Walk Salad, for instance, features assorted lettuce and foraged herbs with a creamy dressing of manathakkali or black nightshade, a wild green commonly consumed as a stir-fry. 'It's very familiar to everybody in Tamil Nadu, but it's presented in an entirely different way than our guests would have experienced it,' she adds. At Ekaa in Mumbai, being ingredient-driven has been the overarching philosophy since day one. Over the years, head chef and partner Niyati Rao has put locally sourced ingredients such as sea urchin, salmon trout roe, and Indian durian on the menu. This year, she is highlighting samphire or sea asparagus sourced from Kutch that's served as a pickle. 'I think why this matters so much is because it really awakens chefs and diners to the produce available in India. And the other thing is that it opens the playing field a little more when you get exotic ingredients that you see Michelin star chefs use,' she elaborates. On an earlier menu, Rao introduced mogri or radish pods, which are available only for a couple of weeks in winter. 'I used to hate it as a child. It has a horseradish-like zinginess that I really appreciate now,' she says. Rao is also currently enamoured with the extremely aromatic and citrusy Naga pepper. 'I think it's one of the rarest ingredients in India. It cannot be cultivated, only foraged. We infuse them in oil, which is used across many dishes,' she adds. Totlani points to ingredients such as cactus, prickly pear, and black potatoes. At the newly opened Bar Paradox, he thinly slices and fries black potatoes to make chips and serves them with thecha bone marrow (scraped right out of the bone). Another ingredient that's having its moment in the sun is mahua, which was once dismissed as a tribal intoxicant. Ensconced within Maharashtra's Tipeshwar Wildlife Sanctuary, the restaurant Palaash at Tipai by Wildlife Luxuries is surrounded by mahua trees. So, it's no surprise that Amninder Sandhu (director and founding partner) is incorporating it in the menu in inventive ways—from mahua chocolate florentines and mahua kala jamun to mahua syrup that comes with her millet pancakes. 'For me, the whole idea of exploring hyperlocal ingredients came about because of our remote location and the unavailability of many ingredients,' she says. Other hyperlocal ingredients that star on the Palaash menu include ambaadi (roselle or gongura), which is served like a papdi chaat and kashiphal patta (pumpkin leaf), which features in the bamboo-smoked pork dish with Indrayani rice. Speaking of northeastern ingredients, Saikia is partial to dhekia xaak or fiddlehead fern, a wild green that she grew up eating. She recommends stir-frying it with scrambled eggs or pork, or in the Assamese summer staple of fish boil. This dish also features ou tenga or elephant apple, a popular souring agent from the region that Saikia says can replace tomato in curries and stews.
