Latest news with #Gajarkahalwa
Time of India
3 days ago
- Science
- Time of India
A day in space with Group Captain Shubhanshu Shukla
1 2 Morning routines: Fitness before floating Shukla's day starts around 6am UTC (11.30am IST), following ISS protocols. It begins with nearly two hours of mandatory exercise using the ARED, treadmill, and cycle ergometer to counter muscle and bone loss. A yoga buff, he adds stretches and breathing exercises to stay flexible. A taste of home Group Captain Shukla has carried Gajar ka halwa, Moong dal halwa, Aamras — all dehydrated for microgravity. He also stays connected to Earth through video calls with his family, along with ham radio sessions arranged by ISRO, where he answers student questions about space farming, sleeping in zero gravity, and the everyday things he misses back home. Up here, we see 16 sunrises and sunsets in a single day – it's exciting! But simple things like drinking water, walking, and especially sleeping become real challenges – Group Captain Shubhanshu Shukla pics: Axiom Space I have brought Gajar ka halwa, Moong dal halwa, and Aamras to space. I also wanted my companions to taste them – Group Captain Shubhanshu Shukla Floating sleep and challenges Shukla has admitted that sleeping in microgravity—tethered to the ISS walls—takes getting used to. With packed schedules, disrupted circadian rhythms, and the hum of life-support systems, astronauts often report fragmented sleep. Shukla has spoken candidly about these challenges, sharing his experiences during student Q&A sessions and media interactions From growing methi to conducting scientific research: Shukla does it all A key mission for Shukla is sprouting methi and moong seeds as part of ISRO's space farming trials – vital research for future missions like Gaganyaan and India's planned space station. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Is it legal? How to get Internet without paying a subscription? Techno Mag Learn More Undo These fast-growing, nutritious crops are monitored for growth in microgravity. Additionally, he oversees microalgae trials with cyanobacteria, exploring their potential as sources of oxygen and food in space habitats. A series of cruicial experiments Shukla is overseeing six additional Indian experiments, including: Myogenesis Study: Examining skeletal muscle deterioration in space, vital for astronaut health and Earth-based treatments. Microalgae Trials: Observing cyanobacteria growth for food and oxygen recycling in future space habitats. Tardigrade Research: Tracking how these resilient creatures survive space conditions, offering clues for long-term human survival. Cognitive Performance Tests: Monitoring mental sharpness via touchscreen tasks in microgravity. Bone Physiology Study: Studying biochemical changes in bone cells to develop health countermeasures. Radiation Exposure Monitoring: Measuring cosmic radiation exposure via dosimeters for astronaut safety
India Today
4 days ago
- Entertainment
- India Today
Gajar ka halwa steals the show in space party, astronauts can't get enough
Indian astronaut Shubhanshu Shukla brought a taste of home to the International Space Station this week, sharing the beloved dessert Gajar ka halwa with his fellow astronauts in a joyful celebration of culinary and cultural special treat, developed for space by ISRO and DRDO, was part of a small party held aboard the station, marking one of the most memorable evenings of the Axiom Mission 4 (Ax-4).advertisementThe festive meal featured an eclectic menu: rehydrated shrimp cocktails and crackers, savoury chicken fajitas, and, for dessert, a cake crafted from sweet bread, condensed milk, and walnuts—a nod to the international makeup of the crew. Astronauts partying in space. (Photo: X/@JonnyKim) Shukla's Gajar ka halwa, a classic Indian carrot-based dessert, was a highlight, symbolising both innovation in space food technology and the warmth of sharing traditions far from Jonny Kim reflected on the evening, saying, 'One of the most unforgettable evenings I've experienced on this mission was sharing a meal with new friends, Ax-4, aboard the International Space Station. We swapped stories and marveled at how people from diverse backgrounds and nations came together to represent humanity in space.' The food was a nod to the international makeup of the crew. Such gatherings are more than just a break from routine; they foster camaraderie and underscore the unifying power of inclusion of Indian cuisine, specially adapted for microgravity, demonstrates the growing role of international collaboration in space missions and the importance of supporting astronauts' well-being with familiar Shukla and his crewmates continue their research and exploration, moments like these highlight the human side of space travel, where sharing a simple dessert can bridge cultures and create lasting memories, even hundreds of kilometers above Ax-4 crew is now on the final leg of their mission as they prep to undock from the ISS on Monday. - EndsTune InTrending Reel
Tatler Asia
27-06-2025
- Entertainment
- Tatler Asia
Soul-warming Asian desserts to cure any rainy-day blues
Tang yuan (China) Above Made from glutinous rice flour, tang yuan delivers the soft, sticky chewy texture beloved across East Asia. These symbolic dumplings embody the Chinese philosophy of family togetherness, their round shape representing wholeness and unity. Made from glutinous rice flour, tang yuan delivers the signature chewy texture beloved across East Asia: soft, sticky and wonderfully satisfying. Bite through the pliable outer layer to release the warm black sesame, red bean or peanut filling. Served in warming ginger broth, this dessert has evolved from a festival speciality to a year-round comfort food. Gajar ka halwa (India) Above Red carrots are simmered into a rich, moist indulgence to create the gajar ka halwa. This North Indian treasure exemplifies the art of slow cooking, where red carrots transform into a rich, moist indulgence over hours of patient simmering. The coarsely grated carrots are slowly cooked in milk until they achieve a dense, pudding-like consistency, then enriched with ghee and fragrant cardamom. Often studded with roasted almonds and pistachios for a delightful crunch, this glossy dessert reflects Mughlai culinary influences while remaining a beloved comfort food. The long cooking process fills homes with irresistible aromas, making the wait truly worthwhile. Bua loy (Thailand) Above Bua loy are small rice balls with that distinctive bouncy, chewy texture of comfort desserts. These 'floating lotuses' bring visual joy to gloomy days with their rainbow of natural colours: vibrant green from pandan, purple from taro, orange from kabocha squash. The small rice balls made from glutinous rice flour offer that distinctive bouncy, chewy texture that defines Southeast Asian comfort desserts. They bob gracefully in warm, velvety coconut milk infused with pandan's vanilla-like fragrance. The delightful contrast between springy dumplings and smooth, creamy sauce creates a comforting experience that's both satisfying and cheerfully bright when skies turn grey. Hobakjuk (Korea) Above The velvety hobakjuk feels like a warm hug in a bowl. This golden-orange porridge represents Korean comfort at its finest: a velvety embrace made from sweet kabocha squash and glutinous rice flour. The naturally sweet pumpkin breaks down into a smooth purée, creating a thick, pudding-like consistency that feels like a warm hug in a bowl. Often served with saealsim (small chewy rice cake balls) and cooked red beans for textural contrast, hobakjuk bridges the gap between food and medicine. Traditionally given to recovering patients and new mothers, this substantial porridge offers both nourishment and comfort. Che chuoi (Vietnam) Above Che chuoi features cooked bananas, coconut cream and chewy tapioca pearls. This tropical dessert soup transforms rainy days into a moment of warmth and comfort, with its mix of textures. Tender cooked bananas—preferably firm varieties like chuoi xiem that hold their shape—float in rich coconut cream alongside chewy tapioca pearls. The result is simultaneously soft, creamy and gelatinous, often finished with crushed roasted peanuts for a welcome crunch. Part of Vietnam's extensive che dessert family, this warm, soupy treat offers an introduction to Vietnamese comfort food. Hong dou tang (China) Above The hong dou tang is sweetened with rock sugar and enhanced with dried tangerine peel's citrus fragrance. The soul of this classic Cantonese dessert lies in its elegant simplicity—tender adzuki beans slowly simmered until soft and infused with earthy sweetness. The texture varies from thin, brothy soup with whole beans to a heartier, partially mashed consistency. Sweetened with rock sugar and often enhanced with dried tangerine peel's citrus fragrance, this tong sui (sugar water) dessert embodies Traditional Chinese Medicine principles. Whether served warm in winter or chilled in summer, it offers comfort and a connection to home. Credits This article was created with the assistance of AI tools
