Honey buzzard dares where angels would fear
2
3
Chandigarh: The Rock Honey bee (Apis dorsata) deploys formidable air defences by virtue of its massed stings. When the bee stings as a last resort, it is a kamikaze act because it dies due to internal bleeding.
But two renowned creatures of the Indian wilderness, the Oriental Honey buzzard (OHB) and the Sloth bear, penetrate hives with an impunity, scarcely bothered about the stings or unnerved, as lesser mortals would be, by the attendant swarming and buzz that reaches a terrifying crescendo. The buzzard does not even spare the nests of hornets and wasps, which are devoid of honey, but contain the larvae that the carnivorous buzzard relishes.
At the iconic Sukhna Lake, the life of the OHB (Pernis ptilorhynchus ruficolilis) got showcased in just a few minutes. And, a White-throated kingfisher took an opportunistic swipe in the wake of the buzzard's tumultuous hunt of the ferocious insects.
""While photographing kingfishers at the lake, a sudden burst of alarm calls from mynas, babblers and other small birds drew my attention. I followed the commotion and there it was, a buzzard.
Harassed, heckled and mobbed in mid-air by the smaller birds, the buzzard flew from tree to tree, but seemingly not too bothered by the chaos. After all, if the buzzard can take on bees, wasps and hornets what are small birds to get so nervous about? Eventually, the buzzard landed on a branch, eyes fixed on a hive of Yellow Paper wasps.
The buzzard lunged at the hive and sent the wasps scattering. Amid the frenzy, an observant kingfisher seized the moment and like a good opportunistic hunter snatched one of the disoriented wasps in mid-air — a lucky, quick snack had come its way amidst the buzzard drama.
Meanwhile, with the wasp comb clenched tightly in its talons, the buzzard flew off to relish its meal in peace to a perch hidden among the leafy boughs," Anuj Jain, a Chandigarh-based, award-winning wildlife photographer, told the TOI.
Sloth bears sport thick, matted hair to ward off insect stings and possess a slew of other adaptations to get to termite mounds and concealed hives. The buzzard, too, is an accomplished evolutionary hunter and has been witnessed feeding on the larvae, pupae and adults of bees in frontal attacks.
Buzzards cling onto the hive and tear off the outer defences to get to the chambers bearing the larvae. Or, they take a swoop at the hive and make off with a chunk by ripping it off with their talons.
They also indulge in wing-flapping and whistling calls at the hive to rattle the bees and get them to scatter in sheer panic. Buzzards can set upon one hive in multiple numbers, adding to the destruction. Though they are named 'Honey buzzards', these raptors predominantly feed on larvae and also take other prey such as small rodents, young birds, frogs, lizards, grasshoppers and termites.
Stomach and crop contents of buzzards have turned up considerable quantities of wax from hives. Buzzards wield a pair of deceptively-charming eyes, with the irises ranging from a rosy golden yellow to orange-red tints.
Buzzards also cause collateral damage when they disturb bee hives. The infuriated bees set upon nearby humans such as golfers who do not realise who the agent provocateur actually was! On the 2nd hole green of the iconic Chandigarh Golf Club, a few years back, a golfer concentrating on his putt was set upon by bees.
Whereas his playing mates and caddies were able to lie down and escape the bees, an ailment prevented the golfer from doing so and he was stung badly, and later hospitalised.
The caddies reported that a `cheel' (buzzard) had set upon a massive beehive on a tree just opposite the green on the Sukhna lake's embankment. This bird was busy clawing away at the hive. The disturbed bees flew hither and thither because they could not do much damage to their arch foe as nature has protected the buzzard with specialised adaptations. Similarly, a flabbergasted maid in a posh Sector 4 bungalow of Chandigarh watched wide-eyed as a buzzard made repeated attacks on a bee hive in the mango tree and came out unscathed. What kind of a bird was this, the maid had wondered?
While attacking hives hanging from lofty trees in Chandigarh's parks, buzzards have set off bee attacks on "love birds cooing" on the benches below, leading to much consternation in the youngsters but palpable relief in the middle-aged moralists disgusted at unseemly public demonstrations of Valentine's ardour round the year! For the moral army, the buzzard was a proverbial god-sent as young couples fled with shrieks replacing the earlier courtship twitter.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Time of India
an hour ago
- Time of India
Khunti villagers cut cake to mark two mnths of bridge collapse, govt ‘apathy'
1 2 Ranchi: In a unique way to show anger against the delay in rebuilding a bridge over the Banai river in Murhu block of Khunti district, villagers on Tuesday cut a cake at the site to mark two months of bridge collapse. The bridge, which was constructed in 2007, collapsed on June 19, 2025, during heavy rainfall. The bridge was used by people from around a dozen villages, including hundreds of students, regularly. It linked Khunti to Jamshedpur, Chaibasa, Kolkata and other places. A gram pradhan, Shiv Shankar Tiru, said, "Locals are travelling 10-14 km extra to reach various places, including banks. Students are also covering more distances and getting to school late. It has also become a challenge to send pregnant women to hospitals on time." Villagers had approached the administration and sought permission to build a bamboo bridge at their cost, but the officials refused, saying it would be dangerous. People adopted this method to highlight their problems, he addded. Hume pipes were laid along the damaged bridge to create a diversion, but the upper layer of the mud over the pipes was washed away by the initial rain of the Shravan month. The administration declared the diversion dangerous and asked people to avoid it. Sunil Horo, a resident of Pelaol village and father of a Class VIII student said, "There are three schools located on both sides of the bridge. Students have to be guided on the diversion while going to school or else they may fall into the river. Many students cover an additional 10km to reach their schools if they take other routes." Murhu block development officer Ranjit Sinha said, "The proposal for building the bridge over the river is at an advanced stage. However, I do not know about the exact status." Khunti deputy commissioner R Ronita was not available for comments on the issue. Stay updated with the latest local news from your city on Times of India (TOI). Check upcoming bank holidays , public holidays , and current gold rates and silver prices in your area.
Time of India
2 hours ago
- Time of India
At 105, Kerala man becomes 'digi-literate'
KOCHI: The year M A Abdullah Maulavi was born marked the dawn of the Roaring Twenties, a decade of rapid tech transformation. Little did the now 105-year-old Kerala native know that it would take him another century and more to find his tech mojo as a "fully digi-literate" person able to use a smartphone. Tired of too many ads? go ad free now "I used to have keypad phones. With training from the panchayat, I can now access internet on a smartphone, keep myself abreast of news," Abdullah told TOI. Centenarian trained under govt's Digi Keralam project The centenarian is among 22 lakh Keralites to have undergone training under state's Digi Keralam project, meant to achieve 100% digital literacy - the second such landmark since communist-governed Kerala became India's first fully literate state in 1991. For Abdullah, a resident of Odakkali in Ernakulam district's Perumbavoor, the pandemic was the catalyst for change. His son Faisal Ali recalls seeing his father get increasingly restless during the lockdown as the newspapers stopped coming. "He would watch news channels on our phones, but didn't relish having to depend on others," Faisal said. "Last year, when Digi Keralam volunteers asked if he was interested in becoming digitally literate, my father grabbed the opportunity. He didn't want to be left behind." It helped that Abdullah, a religious scholar, has been a learner all his life. He is fluent in Arabic, Urdu, English and Hindi, besides Malayalam. But Jaya CR, the area's saksharatha pracharak and Digi Kerala panchayat coordinator, said teaching Abdullah wasn't easy. "He had a disciplined routine for decades, leaving little room for new things. Our volunteers had to adapt to his schedule and learning methods." The training lasted two months, during which Abdullah and the other learners were taught the basics of operating a smartphone. They also learnt how to pay bills and access govt e-services. With over two million citizens benefiting from the initiative, CM Pinarayi Vijayan is ready to declare Kerala a fully digi-literate state on Aug 21.
New Indian Express
2 hours ago
- New Indian Express
A pinch of Tamil touch
I've noticed how something like pizza or momo tastes totally different here. I think it really comes down to the whole debate between authenticity and replicas. You can't really recreate something 100% authentically when you're not in its original place. The ingredients, the water, even the way people cook — it all changes things. We can notice this even in different regions in India. The spicy sambar in Tamil Nadu is completely different from the sweet sambar you get in Bangalore. And the iconic butter chicken in Delhi is nothing like the one you'd find in a restaurant in Mumbai. While we have excellent versions of these dishes available in other regions, you can't quite call them authentic if they're not from their origin. Ultimately, while the authenticity of a dish is integral, so is its adaptation. Sometimes, we might even find ourselves preferring the local version over the original. I'd honestly prefer my local spin on international cuisines over authentic versions of international cuisine. Why? Because the Indian flavours are richer and punchier — they hit right on the tongue. Westernised flavours are comparatively more subtle and mild in nature, so for someone like me who's loved and used to strong flavours, I'd find ways to make it more Indian to my liking. I think this is why so many of us who love Chinese food in India might not enjoy the authentic version abroad. I, for one, love it all: from 'chindian' chowmein and Schezwan noodles to masala pasta and tandoori paneer pizza. I absolutely think Tamil Nadu has a way of absorbing every food trend into its culture. And honestly, it's not just about Tamil Nadu — it's a characteristic of Indian culture as a whole. We have an amazing ability to take a food concept, completely make it our own, and in some cases, even revive practices that have been part of our history for decades. A great example is the success story of samosa. Its origins are actually in Central Asia, but we've completely absorbed and transformed it. What was once a simple pastry is now basically an Indian snack, with countless versions from spicy potato fillings to onion or meat. It's a perfect illustration of a foreign concept becoming a fundamental part of our culture. But here's the interesting part. While we absorb new trends, we're also bringing age-old practices back into the mainstream. For instance, the whole global focus on a plant-based diet and sustainable eating has always been a part of our heritage. Dishes like ragi dosa and millet adai are living proof that this isn't some new trend — it's just a rediscovery of our traditional way of life. I think this ability to adapt, absorb, and revive food is what makes the Indian culinary landscape so dynamic and rich. The reaction of international visitors perfectly highlights the dramatic difference in our culinary philosophies. A lot of international dishes, especially from the West, are all about letting one or two high-quality ingredients shine, which makes their flavours subtle and pure. A pasta in Italy, for example, is simple — it's about the fresh tomatoes, basil, or olive oil. In contrast, the Indian culinary philosophy is built on the art of layering a complex blend of spices to create a rich, powerful flavour profile. So, an Italian visitor who experiences a masala pasta is often stunned by both the sheer level of spice and the preparation method. To them, it's not even their food anymore; it's a completely new dish built on a different idea of flavor.
