Water is colourless. But when we observe any large water body, it appears blue. When it has a lot of impurities (or nutrients), it can vary from red, green, white, grey, brown, black to anything that is weird and filthy. Read about some important terms related to different colours of water that we come across in common parlance or which researchers use to understand better this elixir of life.
Bluewater: ‘Why is water blue in colour?’—humans must have raised this question since time immemorial. But in 1921, this query was resolved when Sir CV Raman raised and answered it successfully...
A passionate movie buff and avid videographer narrates his journey through the reels on the importance of films in spreading environmental awareness.
Growing up in Perumannur, a small village in Kerala, my childhood was all about ploughing fields, playful cows and calves, and a big pond where I learnt swimming. I was so close to nature that it never occurred to me if the environment—with all its greenery, birds, trees, and grass—can ever be distinctively separate from us. My training, among the lush green coconut and rice fields...
Traditional homemade drinks are way better than the artificially flavoured sodas and juices that are prevalent in the market. The artificial products are hazardous to the health as well as the climate because of the chemicals involved in their production. We should say no to everything that is not fresh and natural.
Here are a few of our very delicious Indian drinks for you to try out and enjoy!
These refreshing beverages have been a part of Indian cuisine since time immemorial. Some of them have evolved further with the changing times but basic ingredients remain the same. Why not start of trying your hand out with everyone’s favourite!
The beautiful and healthy lotus stems—you can find these stems being sold by roadside vendors, especially along roads that run by a river or a pond. The light brown or white, sausage-like tubular vegetable has holes in it. These are lotus stems and they are used widely in Indian, Chinese and Japanese cuisine. They are relished for their taste and nutritional value.
Known in Hindi as bhe or kamal kakri, the lotus stem contains hollow air channels that run the length of the stem. It is crunchy, sweet and tastes like water chestnut. It has a delicate flavour and is suitable for eating raw or cooked...