Shashi

Slow and steady!

[Shashi @mercataur]

@unusual_whales Who is paying for it?

[Kelly Boesch🏳️‍🌈 @kellyeld]

This song is about people who just love to hear themselves talk. Lyrics by me. Images: #Midjourney Animation: #VEO3 Music: #suno #ai #aiart #surreal #animation

[India Plus @india_plus_]

🚨 🇮🇳 An Indian construction worker, Vipin Kumar, has been awarded honorary citizenship in Romania after risking his life to save a five-year-old girl who fell into an icy lake.

He kept the child above water for nearly 30 minutes in freezing conditions until rescuers arrived.

[Science girl @sciencegirl]

There is a town in Zapopan, Mexico where large scale textile installations show traditional weaving techniques from nearby artisan communities

📹Fotografiayas

[Shashi @mercataur]

What is LR Proj on Signa?

[Kelly Boesch🏳️‍🌈 @kellyeld]

‘Beautiful Pink Heart’ Lyrics by me. About a tough time in my life many years ago 🩷 Images: #midjourney Animation: #VEO3 Song: #Suno. #ai #aiart #Music #musicvideo

[Science girl @sciencegirl]

Thomas Deininger is a Rhode Island-based artist who creates complex sculptures from discarded objects and plastic waste to highlight issues of consumption, waste, and environmental pollution.

Watch this 🤯

📹 tdeininger

[lolflix @lolflix_]

Hats off to Dr. Raghunath Mashelkar, who single-handedly led the fight against the U.S. patent on haldi (turmeric), safeguarding India's traditional knowledge from biopiracy.

[Vaibhav Sisinty @VaibhavSisinty]

A 25-year-old housewife in Chennai earns ₹250/hour ($3) just by doing her normal housework.

She wears a phone on her head and records herself making coffee, cutting fruit, folding laundry.

These first-person videos get sent to AI companies training humanoid robots to handle real-world tasks. She shoots 90+ clips a day.

Her quote: "Who else will pay you ₹250/hour ($3) an hour just for doing housework?"

She's part of a growing gig economy in India where thousands are doing the same thing, filming everyday life to train the robots of tomorrow.

[Shashi @mercataur]

Hello,

I recommend IONOS to you.

Follow my recommendation: https://t.co/qzWP3CnZFd #ionos #mail #domain #website #hosting #internet #homepage #wordpress #server #cloud #onlinestorage #videoconference #office #onlineshop #marketing #consultant

[Shashi @mercataur]

@CarlBovisNature Artistic. I like this.

[Parimal @Fintech03]

It is incredibly frustrating to watch celebrity chefs & pop-history influencers look directly into a camera & confidently state, "Did you know our favorite South Indian staple, the Idli, actually came from Indonesia?" This entire narrative is a colossal house of cards. It is a classic case of academic confirmation bias that transformed into viral disinformation.

When an entire nation is taught to believe that they could not even figure out how to steam w/o foreign intervention, we have to look at the raw data to puncture the bubble.

Almost every single article/tweet/celebrity chef video claiming that the idli is Indonesian can be traced back to exactly 1 source: a single speculative paragraph written by the late food historian K.T. Achaya in his 1994 book, Indian Food: A Historical Companion. Achaya theorized that between 800-1200 CE, Indonesian kings traveling to India brought royal chefs who introduced a fermented, steamed dish called "Kedli."

Yrs after this book was published, investigative food journalists (such as Janaki Lenin) & linguistic researchers actually went to Indonesia to look for this legendary precursor. The word "Kedli" does not exist in any Indonesian language/dialect/historical dictionary. There is no historical record/recipe/anthropological trace of an ancient Indonesian dish called "Kedli." Achaya completely misread/manufactured the term based on a loose phonetic guess, yet it became an accepted "fact" because no 1 bothered to check the data.

The claim that India did not have idlis until the 12th century is thoroughly obliterated by our own ancient libraries. The evolution of the idli is meticulously recorded in indigenous Indian encyclopedias & literature centuries before Achaya’s timeline:

- 920 CE (Vaddaradhane): A classical Kannada text by the Jain monk Shivakotiacharya explicitly details a dish called Iddalige. It was a staple food item offered to Jain ascetics. - 1025 CE (Lokopakara): The earliest available Kannada encyclopedia, written by Chavundaraya II, gives a literal recipe for it: soaking split black gram (Urad Dal) in buttermilk, grinding it into a fine paste, mixing it with spices & the clear water of curd.
- 1130 CE (Manasollasa): The Western Chalukya King Someshvara III wrote a monumental Sanskrit encyclopedia detailing royal cuisine. He explicitly gives the recipe for Iddarikā describing how the urad dal cakes are prepared & cooked.

When skeptics are confronted with these ancient texts, they quickly shift the goalposts. They argue: Okay, fine, India had Iddalige, but it was just made of Urad Dal. It did not use rice/long fermentation/steaming... those techniques came from Indonesia! This is textually & technologically false.

Critics often cite the 7th-century Chinese traveler Xuanzang, who claimed India did not use steaming vessels. But we do not need a specialized metallic Chinese steam-cooker to steam food. For millennia, Indians practiced Kopotapaka & basket-steaming, tying a thin muslin cloth over a standard clay pot (Kunda) filled with boiling water, placing the batter on top & covering it with a lid. In fact, the Kanchipuram Idli is still steamed in traditional bamboo baskets lined with Mandhara leaves.

To say India did not understand fermentation until the 12th century is a historical joke. India is the cradle of complex biomaterial fermentation. The Rigveda & Ayurvedic Samhitas from 1000s of yrs ago are packed with advanced formulas for fermenting grains, herbs & dairy to create Asavas, Arishtas, Kanji & Dahi (Curd). The natural wild bacteria (Leuconostoc mesenteroides) required to leaven idli batter live natively on the husks of black gram found right here in the subcontinent.

Why do celebrity chefs keep repeating this lie? Because of a deeply ingrained post-colonial inferiority complex that dominates modern food media. There is a structural bias that assumes any advanced, scientific culinary technique, like molecular leavening/pasteurization/specialized steaming must have been imported to India from somewhere else. It sounds edgy, counter-intuitive & intellectual for a chef to tell an Indian audience that their national breakfast is not actually theirs.

The idli is a native, organic, ground-up evolutionary masterpiece of South Indian kitchen science. It evolved naturally from the lentil-based Iddalige of the 9th century into the perfectly balanced rice & lentil fluffy wonder we eat today. The next time a chef tries to tell you the idli is from Indonesia, ask them to show you the recipe for "Kedli." Watch how fast they fold.

[Shashi @mercataur]

@ShardiB2 Should I buy! :)

[Shashi @mercataur]

@ShardiB2 What's up with AZI?

[Shashi @mercataur]

@TryToGetCaught Thanks

[Manuscripts & Inscriptions Digitization Foundation @midf_org]

2,000 manuscripts. Live. Free. Searchable now live on the #MIDF platform.

More in progress.

This is what India's knowledge infrastructure looks like,
- https://t.co/1RQXcPLlB2

#MIDF #IndianHeritage #Manuscripts #PMO @GyanBharatamMoC @gssjodhpur

[Shashi @mercataur]

My aunt's journey with rheumatoid arthritis inspired me to write These Hands of Mine.

A song about the hands that build our lives, hold our loved ones, and keep going despite pain.

🎵 Watch here: https://t.co/smWqmjao4o

#RheumatoidArthritis #ArthritisAwareness

[Shashi @mercataur]

I'm attending this event. RT if you think others will find this helpful 🙌 https://t.co/HuPOf2PyEl #fdeinnovationthatactuallymovesrevenue

[Shashi @mercataur]

@vulturetrades DELL

[Shashi @mercataur]

@joshelizetxe SYSTEM