Latest news with #Loya
News18
6 days ago
- Lifestyle
- News18
The Riveting Story Of The Indian Skimmer's Revival From The Brink Of Extinction
Last Updated: The Indian Skimmer, a striking black and white bird with a long orange bill, is a low flyer, with its lower mandible slicing the water to 'skim' for fish On a quiet March morning in 2023, two young birders, Yudish and Ankit, stood motionless near Haiderpur Wetland in western Uttar Pradesh, binoculars trained on a distant sandbar. 'Is that… an Indian Skimmer?" one whispered. It was a breath-taking moment. The rare Schedule I bird, which numbered between 3,700 and 4,400 globally as of 2021, had returned to breed in India's Ganga basin. The Indian Skimmer, a striking black and white bird with a long orange bill, is a low flyer, with its lower mandible slicing the water to 'skim' for fish. It breeds only on undisturbed sandbars in large rivers and wetlands. However, it faces grave threats from habitat loss, lack of awareness among riverine communities, flooding or even the slightest fluctuations in water levels. Driven by this urgency, Ashish Loya, a BITS Pilani alumnus and former finance professional in New York, sprang into action. An Art of Living teacher and a long-time birdwatcher, Loya had been documenting the Haiderpur Wetland's biodiversity for years. He was inspired by spiritual leader Sri Sri Ravi Shankar's message that 'every creature on the planet brings a certain vibration. And even if one creature goes missing, the planet would be poorer for it. Every species plays an important role in maintaining the balance on the planet". Loya believed this was a test of both nature and spirit. Upon being informed about the sighting by Yudish, Loya knew he had to act fast. Within days, he submitted a proposal to the Wildlife Trust of India's Rapid Action Projects (RAP). Emergency funding followed and, soon, a locally led conservation project took flight. Loya assembled a team of eight youth volunteers from a pool of 25 trained birders, many introduced to conservation through Art of Living workshops. These 'Nest Guardians' set up a base near the nesting site, building a temporary hut on the riverbank. They worked in shifts, monitoring the birds around the clock. Ashish Gujjar, part of Loya's team, and a field assistant at WTI, was instrumental in putting together and leading the team. Gujjar explained, 'We marked the nests with small toothpicks from a safe distance to avoid disturbing the birds," he recalls. They tracked everything: when eggs were laid, when they hatched, and whether the chicks survived. Dogs, curious tourists, even fishermen posed risks. The team also began regular coordination with the irrigation department, pleading for timely alerts to avoid abrupt water releases. But on May 6, 2023, without warning, water was released upstream from Haridwar. It split the sandbar into two. Most nests were gone by morning. 'We were heartbroken," says Loya. 'But we weren't giving up." Incredibly, the Skimmers returned within days, choosing the same sandbar to try again. This time, 10 eggs were laid. The team used sandbags to guard against further erosion and constructed a floating sturdy banana-stem raft, an improvised platform, hoping fledglings could climb on it in case the sandbars got flooded again. Unfortunately, the rafts did not last. Only four chicks survived the initial weeks. In June 2023, just days before fledging, another surge of river water washed away the remaining chicks. 'That night was the hardest," admits Loya. 'I got the volunteers to meditate, rest and recoup their energies because the journey ahead of us was a long one and we couldn't lose hope yet." Loya adds, 'They'd seen the full nesting cycle up close by now. So, they were better prepared to save the nests if the birds returned." Lessons from a Lost Season By 2024, monitoring had become second nature for the group. But despite consistent scouting, no active nesting sites could be located. One promising flock of 74 birds was spotted, only to be driven away by encroaching farming activity near the sandbar. Then came a breakthrough in 2025. While leading a birdwatching tour, Gujjar noticed a group of 150 Skimmers behaving unusually. Some were carrying fish inland, a tell-tale sign they were feeding. He traced their flight path, combed the area, and found 15 active nests on a remote downstream sandbar. This time, the intervention was swift. The team reinforced the site with sandbags, limited human access, and worked closely with the irrigation department to maintain stable water levels. Fifty-eight chicks finally made it through. 'The joy was immense," says Loya. 'Not just because of the numbers, but because we finally had proof that local efforts can work." The ripple effects of this small project are already visible. The Nest Guardians now conduct awareness drives in nearby villages, educating boatmen and farmers on the ecological significance of the Skimmer. Art of Living workshops have helped cultivate a deeper appreciation for river biodiversity among communities that rely on it daily. The project has been appreciated by experts nationally and internationally as well. Ornithologist Carol Inskipp remarked, 'It's encouraging to see local leadership in action." Prof Bivash Pandav of the Wildlife Institute of India praised the initiative, calling it 'a model for grassroots conservation". top videos View all In saving the Skimmers, the Art of Living volunteers didn't just protect a bird. They restored faith in what's possible. Once a neglected area, the Haiderpur wetlands have now been designated as India's 47th Ramsar Site. First Published: June 04, 2025, 13:41 IST News opinion Opinion | The Riveting Story Of The Indian Skimmer's Revival From The Brink Of Extinction
Time of India
26-05-2025
- Politics
- Time of India
Assimilate into Indian culture, Hindu immigrants from Pak told
Nagpur: The RSS' Mahanagar Sanghchalak (city chief), Rajesh Loya, has asked Hindu immigrants from Pakistan to assimilate into Indian culture and not remain an isolated group. Immigrants from Pakistan are living in India on a long-term visa (LTV), with many applying for citizenship under the CAA or even through the regular process of naturalisation. A recent order, following the Pahalgam killings, which asks them to apply afresh with their visa details at the Union home ministry portal, has left many anxious. Many of them have sought clarification from community leaders. Addressing their concerns, Loya asked them to adapt to Indian culture and not panic needlessly. Many Hindu immigrants admitted that they were not well-versed in Hindu ways of life, especially the cultural nuances, because of their stay in Pakistan. "It's because many of them spent a large part of their life in Pakistan and could not learn much about Hindu culture," said Rajesh Jhambia, the secretary of Sindh-Hindi Panchayat, the NGO which helps the immigrants. "Of course, many of them watched the episodes of Ramayana and Mahabharata on video cassettes, but they did not have an in-depth knowledge of Indian customs. There was little scope to learn either," said one of them. Loya told TOI that he wanted to tell the immigrants to leave the past behind and look forward to what lies ahead. "They have left Pakistan behind following the troubles they endured in the country. Now in India, they have this opportunity to start afresh. They should learn Indian culture and rise beyond caste and creed to work for the upliftment of society," Loya said. Later, addressing the gathering, Jhambia said LTV holders need to apply at the Union home ministry portal before July 10. Anyone living on an LTV and not granted Indian citizenship must apply on the new portal. There are over 2,300 LTV holders in Nagpur, and failure to apply afresh before July 10 can lead to action.
The Hindu
13-05-2025
- Business
- The Hindu
Delhi's celebrated Loya opens in Mumbai, with a Maharashtrian twist
Loya brings back the joy of eating together. The large portions, the act of making food at your table-side, the revolving serving tables — the restaurant brings the spirit of North India to Mumbai, with a Maharashtrian twist. Launched in Delhi in November 2022, Loya opened its second branch in Bengaluru almost a year later, and chose destination Mumbai this year. Opened at the Taj Mahal Hotel in Mumbai recently, it is a tribute to simple, homemade food which respects the age-old traditions of the Himalayas and Northern India. Spices and condiments here are sourced specially from their roots. 'In New Delhi, LOYA presents bold, robust dishes that resonate with the city's colder climate and rich culinary heritage. Bengaluru's menu takes a balanced approach — ingredient-forward, with an emphasis on provenance and modern technique. In contrast, Mumbai's coastal character is reflected in a lighter, more subtle menu designed to appeal to the city's sophisticated and eclectic palate in drinks and food menu,' says Rajesh Wadhwa, brand chef of Loya restaurants. The bar, which features a selection of 500 exclusive bottles of limited-edition whiskies and wines, is the centre of attraction with its formidable basalt structure, and water flowing around it, conveying an aura of the mountains. 'Here, you feel like you are sitting in the Himalayas and enjoying your drink,' says Ansh Bhatia, restaurant manager. As we settle on the high chairs, Arshaan Hafiz, the bartender, works his magic, shaking up a Masala Whisky, which includes bourbon and orange bitters. He infuses this mixture with the smoke of 11 different spices including star anise, cardamom, clove, fennel seeds. 'Our cocktail philosophy is rooted in the significance of the number five in Indian culture — an element that ties into the five rivers, five senses, five elements of life, and Loya's five key principles: harmony, experimentation, authenticity, reverence, and spirit. These principles represent the heart of the North, and our drinks menu is crafted around this concept,' says Ansh. For non-drinkers there are zero-proof cocktails. We try the refreshing tamarind fennel soda laced with cranberry, orange essence and lemon, then topped with a dehydrated orange slice. We also try the Saffron Delight and Sunrise to Sunset. Saffron Delight is a delectable mix of orange juice, mango juice, lime, saffron and soda, in a tall glass with chimney ice. It is finished with a half-moon orange slice. Sunrise to Sunset is the mixture of pomegranate juice, mango puree, basil syrup, lemon and soda, served in a brandy balloon glass, with bubble ice. 'Our menu reflects the spirit of communal dining, where each course invites guests to experience India's diverse culinary heritage,' says Chef Apurva Malpande, adding, 'From the smoky depths of the tandoor to the delicate flavours of hand-pounded spices, our approach celebrates the artistry of slow cooking, age-old techniques, and local ingredients, all reimagined for the modern palate.' The idea, she says, is to spotlight hidden treasures of Indian cuisine — authentic, preserved recipes that have stood the test of time, yet remain fresh and exciting today. Try the daal chaat, which consists of chickpea and gehu (wheat) paratha crisps served with chilli oil and garlic nibs, finished at the table. It is the show-stealer for us. The Maash ki Tikki, patties made with soaked black urad dal and chana dal with a stuffing of dates, quoted in breadcrumbs before being deep fried, was a bit underwhelming. The flavours did not seem to stand out as well. Chulai ki Seekh, a mixture of amaranth leaves and potato flakes cooked in tandoor on skewers, was an interesting way to eat the oft-boring amaranth, a leafy vegetable. For main course, we order the Gola Paratha, layered bread made with whole wheat flour and clarified butter; Tikkad ki Missi roti, bread made of bajra, whole wheat, gram flour and spices; and Malera roti, bread made with cultured dough finished with cashew nuts, sesame and fennel seeds. We like their Chakki paneer, made in a tangy and spicy yogurt sauce. The Kafuli Saag, consisting of local seasonal greens cooked in iron pot and kathal baingan bharta made with smoked and spiced eggplant with jackfruit, are decent. What is noteworthy is the umami smoky flavour that the dungar (a traditional North Indian technique of smoking food) lends to the bharta. For the non-vegetarians, signature dishes here including Gosht Ki Lazeez Pasliyan, Raan-e-Jirga, and Bhanjeer Murg Masaledar pork ribs. Loya's Kangda Kodia Gosht (mutton curry) is made with whole roasted Kashmiri walnuts: the shells are powdered and used to darken the curry. Our lunch ends with creamy kulfi pops, a selection of rose petals, saffron-cardamom, royal paan leaf, and malai kulfi. We also try the indulgent Badana Pearls, a combination of rabri and saffron foam. But my favourite dessert is the rich, comforting Doodh Jalebi — warm and crispy jalebis accompanied by milk in three different flavours. The meal ends with us pounding our own mukhwas (mouth freshener) in a mortar and pestle, so we can create individual blends. Mine has khajoor supari (dates and betel nut), fresh paan, zesty ginger chips, and a touch of misri (rock sugar).
