Untitled

Meet the protagonist of my story, The Scroll of Karma. Her name is Deepshikha. She's the Princess of Dharmaskhetra. She's 16 years old. She is fair skinned, long black straight hair, she is thin and she is beautiful. She is curious, adventurous, likes to explore her surroundings and write about them in her journal. She loves and values her friends. She hates those who hurt her friends, she hates being bored and also wishes her parents weren't so overprotective.

Spherical balls of sweetness that are often related to happiness and auspiciousness, Laddus have always been a part of Indian cultures and traditions. Whether it's the famous Motichur laddus, or the more humble but equally delicious Till Laddus, Coconut Laddus from the south and Bengal, to gigantic Laddus to commemorate special occasions and festivals, Laddus are some of the oldest and most vibrant sweets of the subcontinent.

But did you know that these sweet balls were actually first used for medicinal purposes?

That's right! Sushruta, the famous surgeon, and physician, most popularly known as "The Father of Plastic Surgery", is believed to have used Laddus as an antiseptic to treat his patients in the 4th century BC. He would coat sesame seeds with honey and jaggery and roll them into balls. The ingredients in Laddus, like sesame seeds, jaggery, and peanuts, had nutritional properties. Other reasons include using Laddus for the same purpose that pills and capsules serve today, that is, to get one's medicines while on the road. Some believe that these Laddus are what became the known beloved Till Laddus.

Much like the sweet pellets that are used in homeopathic medicines, right?😁

So, next time if your parents scold you for having too many Laddus, tell them this story, and claim that you are providing "essential nutritional supplements to your body, but in a tasty way". 😜

Let's hope they believe you.

If they don't, then don't blame me! I just stated some historic facts! 😂

We have all heard about "The Scroll of Truth", "The Scroll of Light", and now, we have my "The Scroll of Karma". Frankly speaking, there is no dearth of magical Scrolls out there. So why don't we make some more? Complete the phrase "The Scroll of..." in the comments using predictive text (the text that hovers over your keyboard on mobile). The person who comments the answer that I will find the most funniest will have their name feature in my upcoming book. Can you be the funniest of them all? Let's find out!

Bengal is famous for its cuisine, but what really takes the spotlight are its numerous dishes that use a wide variety of fishes. Each and every recipe has its own tastes, smells, and sensations. Here are some fishes that hold a place in Bengali recipes.

1) Rohu Rohu, also known as rui or roho labeo, is a large omnivorous fish that is found in rivers in South Asia. It's a member of the carp family and is often used in aquaculture. It’s a staple diet and is widely consumed all over India for its simple yet rich taste and richness in Vitamin C.

2) Catla Catla, also known as the major South Asian carp, is an economically important South Asian freshwater fish in the carp family. It is often called the common man’s source of meat, for both its fleshy body and wide availability. It is often the star of feasts, where gigantic Catlas are chopped down and served as a substitute to other sources of meat.

3) Bhetki Also known as Asian sea bass, or giant sea perch, the Bhetki is a fish popular for having little to no bones, making it favorable for recipes that use its fillets. Often used for starters and street food such as fish fry, it holds a special place in the hearts of bengalis, making it second only to hilsa.

4) Boal A freshwater member of the catfish family, Boal, due to having few bones similar bhetki, is one of the many catfishes that find a place in a bengali’s diet. It is high in fat and omega-3 fatty acids, and is a good source of protein. It is often prepared in a spicy fish curry, but can also be fried.

5) Ilish The star of Bengali cuisine and the ruler of many hearts, Ilish’s popularity is highlighted by the fact that its the national fish of Bangladesh and state fish of West Bengal. Although its availability is seasonal with supplies often lacking to meet the gigantic demand it enjoys, Ilish still finds a near-eternal place in Bengali culture, with festive celebrations held in its honor.