676

PlasticNightmare: 10 Rivers Are Responsible For Feeding The Seas With 95% Of Plastic Waste

New Delhi:Increasing plastic waste that our rivers harbour is a huge matter of concern; a newGermany-based study has found.
According to the research, up to 95 percent of the plastic polluting the world's oceans comes from just 10 rivers, including the Ganges and these 10 rivers transport 88-95 percent of the global plastic load into the sea.
Scientists analysed 79 sampling sites along 57 rivers for microplastic particles measuring less than 5 mm and macroplastic above the size.
Massive amounts of plastic bits that imperil aquatic life are washing into the oceans and even the most pristine waters.But how it all gets there from inland cities has not been fully understood. 
462

Water Chestnut : The Favourite Autumn Fruit of India

New Delhi: Water chestnut is one of the most important minor fruit crops grown in India. It popularly known as ‘Singhara’’ and is mostly seen around Navratras and Diwali. The reason for this being that the harvesting of nut which is done during the month of September to November coincides with the season of festivals in India -- Navratras, Dusshera and Diwali. 

Chestnut which was originated 3000 years back in India grows throughout the North and Eastern parts India mainly: Uttar Pradesh, Bihar West Bengal and Jharkhand. 

314

The Sweets Platter From 29 States

New Delhi: The richness of a land and its culture is reflected in its cuisine. India, though, is an entire world rolled into a country. We, the people, are natural gourmands and appreciate our desserts and sweets like no other. Each state has its own way of life, and there is no better way of learning it than by knowing its delicacies and each state has something entirely different and wonderful to offer.

Sweet dishes such as the kheer, balushahi, ladoo, halwa etc are ubiquitous and made across the country but each state in India also has its signature sweet. 
Here’s a look at the 29 states and the sweet or dessert that sets it apart:

144

Science Of Some Hindu Food Rituals

New Delhi: Americans love a loaded thanksgiving table, Chinese can’t do without chopsticks, Britons have formal dining traditions and the rest of the world has its own - different cultures, cuisines and customs. With a rich heritage, the history of Indian cuisine is as old as our civilization. The Indian dinning etiquette is built on traditions. And behind almost every tradition are centuries of invasions, conquests, religious beliefs, political changes and social customs.

More interesting is how traditions have come into shape, evolved and transformed over time. They primarily vary by region and religion. In a land of numerous rituals, the act of offering food to deities gave birth to many traditions. The prasadsam served at temples, the langar at Gurudwaras or the lavish Iftar meals are a reflection of our diverse ethnicity. These traditions made their way into our kitchens and influenced how we regard food – sacred and pure. For instance, in some cultures a prayer of thanks comes first and then you reach out for food with your hand.

734

Science Behind Tradition!

New Delhi: Recently, US based researchers have warned that Sindoor, a traditional red coloured cosmetic powder usually worn by married Hindu women, being sold in the US and India could have unsafe levels of lead. Of the 118 sindoor samples tested, 80% had at least some lead and nearly a third contained levels above the limit set by the US Food and Drug Administration.
 
Sindoor, also popularly known as kumkum in the southern part of India, is commonly used by all married Hindu women as it signifies the sacred bond of marriage. Indian women used sindoor in their hair-parting (maang) and as a dot on the forehead. It is one of the 16 adornments (solah shringar) in Hinduism. Aside from this, it’s also being applied by the men in form of ‘Tilak’ on their forehead.