Surekha Shenoy is an accomplished business professional, a strategic thinker; and a leader in motivating community members. Surekha is a strong believer in an inclusive society and is passionate about our healthcare, environment, housing affordability, education, and the economy. She has been actively supporting visible minority groups and Indigenous Peoples issues for close to 2 decades. She mentors youth, entrepreneurs and professionals to help set them up for success.
Surekha has a passion for volunteering with a track record of supporting social causes and community initiatives, such as mentoring ‘Youth on Board’, Trinity Community Table (Soup Kitchen), and the Self Help Food Bank to name a few. As the past Chair & Director of the Cambridge Memorial Hospital Foundation (CMHF), Surekha championed many initiatives for the Foundation including its $50M Capital Campaign and the CMH Diversity Outreach Dinners by engaging with over 60 diverse community groups in the Waterloo Region.
Surekha currently sits on the Board of Directors for Hospice of Waterloo Region and is Co-Chair of the East Indian Community Walkathon of Waterloo Region which has raised over $400K for local hospitals. She also serves as a Senior Advisor to the Cooksville BIA of Mississauga, Ontario, and is an advisor/consultant to many small businesses. Surekha was also the Ontario Liberal Party candidate for the Riding of Kitchener South Hespeler for the 2018 Ontario Provincial Election.
As a professional, Surekha spent most of her career as an executive in the banking sector managing the small business portfolio for a leading financial institution. Surekha has her M.Sc. in Industrial Systems Engineering from the University of Regina, Saskatchewan, and an MBA in Finance and Operations from Wilfrid Laurier University in Waterloo, Ontario. She lives in Cambridge with her husband Revi Kizhatil and their two daughters Ankita & Anoosha Kizhatil.
The popular expression goes “You are what you eat.” Less well-known but no less true is “You are what you perceive and how you perceive.” The wonder of our human senses.
That is how I felt when news of the opening of an Indian restaurant “Desi Mane” (Amchigele Ghar) hit my Whatsapp box. Thanks, with happy emojis, was my immediate response.
Desi Mane is a global Indian restaurant chain that recently opened its first location in Toronto. Traditional south Indian food in all-you-can-eat format served on a banana leaf. No spoons, forks or knives. All you can eat with your hand.
I can almost envision a giant banana leaf laid to perfection and two little bowls. A waiter comes with hot white rice topped with a drizzle of aromatic ghee and pours some piping hot dal speckled with cumin seeds. Another bringing sauteed and stewed vegetables and another bringing my all-time favorite papad, pickles, and green and red chilies. I am not the only one who is feeling hungry and relieving the memories of a visit to a Venkateshwara temple.
In South India people eat with their hands. This is a practice from the Indian science of Ayurveda – a system that sees food as medicine to prevent, rather than cure. Our fingers cumulatively represent the elements of life: Thumb for fire ( a.gni), the forefinger for air (vayu), the middle finger for space (Akasha), the ring finger for Earth (prithvi), and the little finger for water (jala).
Eating with your fingers stimulates these five elements and helps bring forth the digestive juices in our stomach. Kind of a system of correspondence, to receive vital energies of life and to enhance the taste with touch. Not to mention eating with our hands creates a physical connection with food and helps to be more conscious of the food we eat. By taking food with our fingers, our attention becomes tuned to the temperature, texture, and aroma of the meal. Translating into better digestion and better health.
In the vedic texts collectively known as Upnishadas, there are many musings on food as the fundamental substance of the universe passing from field to plate to the stomach to soul until a human being dies and turns back into food. Seen in this light, eating is a direct embrace of life, distinct from the knife and fork culture of the west or the chopstick culture of the Far East .
Eating with our fingers denotes presence and pleasure for our fingers, not to mention a primal delight to a South Indian.
Of course, even in cultures where the use of cutlery is the norm, we all eat with our hands-on some occasions – an apple or a carrot stick, a sandwich, or a slice of pizza. But these foods do not need that five-finger coordination.
To millions of people around the world who regularly eat with their fingers, the mechanics are highly sophisticated, the result of long practice from childhood.
During my early years in Canada, locals who saw me eat with my hands used to laugh and poke fun. However, when they tried to imitate, that cumulative experience of hand eating wins hands down. It takes great skill and even artistry to grab a chapati and use your index finger as a clamp and your thumb and middle finger to pull off a small piece, then the top of all fingers to fabricate a little scoop for dal. Even more complex is the art of filleting a fish while you eat squeezing each morsel to take out all the bones. This added work slows down the meal and deepens the enjoyment of eating a fine piece of fish.
Last but not least, finger eaters are environmentalists to the core. Ahead of our time without even knowing it! No food wastage, utensils in need of washing, and even the plate can be composted. Came from nature and give back to nature.
Now that the in-person events have begun, isn’t it time for our OKA president to plan on a meal served on a banana leaf and indulge our five fingers at the next OKA function? Go fingers!
About the author… Madhav Shanbhag moved to GTA in 2017, after spending more than 40 years in Fredericton, New Brunswick. In retirement, Madhav enjoys the luxury of few hours of leisure and nature time…
Wish you all a very happu Ugadi. May this Shubhakruta Nama Samvatsara brings lots of happiness, prosperity and good health in everyone’s life. This year Ugadi falls on 2nd April 2022.
The name Ugadi (Yugadi) is derived from the Sanskrit words “YUGA” (time period/era) and “Adi” (beginning), thus it’s “ Beginning of a new time period/ era”.
Ugadi is also called Samvatsara Padvo in Konkani, Gudi Padwa in Marathi, Ugadi in Telugu. Ugadi falls on the “Chaitra Shuddha Padyami” or the first day of the bright half of the Hindu month of “Chaitra”. In North part India, people celebrate Ugadi as Chaitra Navaratri from Chaitra Padyami to Ram Navami. During this festival, the season of spring ( Vasantha masa) is believed to have arrived at its fullest potential, and everywhere the colors of the festival can be seen. New leaves on the trees look amazingly beautiful. It signifies a period when the earth starts to recharge itself for a new beginning with the help of Sun’s energy. Ugadi marks the start of earth’s energising period.
As per the Hindu calendar, it is a celebration welcoming the new time period called a year Samvatsara. This generally falls in late March or early April of the Gregorian calendar. We celebrate this festival because Hindus believe that it was on this day Lord Brahma created the Universe. As per Hindu mythology, during the evolution of the cosmos, Brahma, the creator commenced the act of creation of the universe on this day.
The term “Samvatsara” is a Sanskrit word for “year” in Vedic literature. It starts with the month “ Chaitra” when the Sun enters the sign of Aries and the first day after the New moon. It’s believed that the yugas began when the two biggest planets, Jupiter and Saturn were at 0- degrees of Aries. Jupiter takes 12 years and the Saturn takes 30 years to complete one revolution around the sun respectively. So, if we take the LCM (lowest common multiple) of 12 and 30 to find when they will intersect, we get 60. Therefore, every 60 years, both Jupiter and Saturn will be positioned at nearly the same sidereal coordinates where they started off at the beginning of the Yuga, thus forming a sixty-year cycle. This is why there are 60 Samvatsaras. Once all the 60 Samvatsaras are over, the cycle starts over again. The first Samvatsara is “Prabhava” and the last one is “Vyaya”. This Ugadi starts with SHUBHAKRUTA nama samvatsara.
The calendar dates back to the Shalivahana era, which is supposed to have been built by the great legend Shalivahana and is responsible for initiating the “Shalivahana shakha(era)”.
An important aspect of the Ugadi festival is “Panchanga Shravanam”, (almanac reading), the hearing of recitation of forecast from the traditional lunar calendar (Panchaang) by the eldest member of the society or the priest in the temple giving out predictions for the upcoming year. Usually, every family visits the nearby temple wearing brand new clothes to take the blessings of their “Ishta devata” before starting the New samvatsara (year).
The special symbolic dish of Ugadi is “bevu-bella” or “Ugadi pachhadi”. This dish is made from a mixture of neem flowers/buds, tamarind, chilli powder, unripe mango, salt and jaggery. It is the first dish to be eaten in the morning, on Ugadi day. This dish signifies the essence of life through its ingredients. Each ingredient signifies a different taste. Neem (difficulties), chilli (anger), tamarind (challenges), unripe mango(surprises), salt (interest), jaggery (happiness).
Special dishes are cooked for the occasion and enjoyed together by families. Madgane, khotto,sheeta, dalitoy, upkari, phodi etc. are some of the special amchigele food preparations for Ugadi. Sweets are shared with friends and neighbors.
Many new ventures are started on the day of Ugadi. People commence the construction of their new houses, undertake new business endeavors, make important purchases like a new vehicle, etc., and sign new deals.
Ugadi is all about leaving behind the past and starting new fresh expectations and a positive frame of mind. Thus, the festival is celebrated to welcome a New start in life with expectations of happiness, well-being, growth, and prosparity.
There is a sweet secret I would like to share with my OKA family. Come every weekend our own Nandan Shanbhag puts on his chef’s hat to deliver a homemade brunch for his family. If you are thinking of eggs, bacon, toast or waffles, kasle tu vichar karta. Instead, it is always a trip down memory lane with upma, niru dosa, mushty dosa. And this is just the start. Nadan’s recipes have a special family linkage as they are from a cookbook published by his late mother, Geeta akka Shanbhag about the recipes written by his late grandmother Kaveribai Shanbhag affectionately known as Lilli mamamma to Nandan and Lilli akka to a huge joint family, relatives and friends in India and abroad
It has been more than 30 years since Nadan arrived in Saudi Arabia and with a bit more time on his hand began to develop his culinary skills. Home sick in the land of Sheiks and missed his home, because so many great memories are inextricably linked to food and family history.
Nandan’s remarks on cooking:
“I have many loves and good eating, amchigelo, is right at the top. I get so much enjoyment from cooking, mindfulness and sharing that joy in the form of homemade food. It is not just cooking, it is spiritual. From the simplest of ingredients, you can produce a mouthwatering aroma and that is what makes for a satisfying meal. Also, given that our children are growing up in North America and have so much external influence there is always a tendency towards diluting your own culture, hence keeping that essential link to our roots is a sacred duty.”
Roots of that kitchen wisdom stretches back to Lilli akka’s cookbook bound by traditions, simplicity and locally sourced ingredients.
Lilly akka was born in Udupi district in a Katapadi village in a prominent Nayak family. A Nayak family with deep roots in ayurvedic medicine. He explains his vivid memories of his multiple visits in his childhood and youth to that ancestral house which has still stood the present times. Visiting that place one can feel that belongingness to the roots. That place embodied that energy or vibration and at the same time love and warmth. A great example of a large big joint family. This is the place where his grandmother grew up. The family’s involvement in India’s freedom struggle and being surrounded by that spirit perhaps have helped in shaping her personality as most caring, standing for righteousness, sharing, doing good to humanity as whole etc. which was evident from the life she lived. When her recipe book was published, she was just 82 years of age full of energy with an ambition to write a book on ayurvedic medicine, which unfortunately remained only as a wish. Lilli akka kept abreast with politics, cricket, movies, even self-taught herself to read the headlines of the english news papers
Fast forward, Lilli akka gets married into the Shanbhag family of Hegde which is a village in North Canara district of Karnataka state, that’s where Nandan’s beloved mother Geeta akka’s entry happens in this scene of our story. She decides to edit and publish this book to fulfill her mother’s wish. It has her mother’s original recipes not only from her upbringing in Katapadi but also through her stays in Hegde and travels around the whole country. Simply put, Konkani is a culinary culture as we understand it. This cookbook was published in Hegde in 1992. Talk of Hegde brings memories of my own ancestral home with mango, coconut and jackfruit bagayat. The book reveals the importance of food and community through healthy eating though locally sourced ingredients.
The book cover picture above was taken by Nadan’s dad, an avid photographer, who had his own film developing technology. A picture is worth a thousand words and the cover is just skimming the surface of what is inside. If the cover makes your mouth water and brings the memories of ruchi jevan, wait till you see what is inside!
The book reveals the importance of food and community through a holistic perspective and takes you on a journey through the coastal regions of Karnataka (South Canara and North Canara (now named as Dakshina Kannada and Uttara Kannada districts) also testing waters of north indian cuisine. Although she was a strict vegetarian void of even root vegetables, Lilli akka perfected the skill to prepare mouthwatering non-veg dishes to feed her loving family who were strict non-vegetarians, jokes apart. Normally, cooking tasty food is a central theme of all cookbooks, but this book evolves the recipes through back yard grown vegetables, sustaining nature, spirituality and migratory patterns. Is it any wonder that our Gokarn Partagali Srimad Vidyadhiraja Teertha Swamiji officially released the first copy of the book with his divine blessings.
Konkani is a shared communal shrine to the shared communal history of the migration of Saraswat brahmins. To me these pages offer gratitude to the great chain of Konkani lives, nourishing ingredients and sustaining traditions delivered as a gift of memory to the generations to come.
Here is a bit of my chat with Nadan Shanbhag,
Madhav: What is the impact of this book on you?
Nandan: Huge! This is a sacred copy preserved in my book library. There is a saying isn’t it, if one has to hide some secret cash in a household, the best place is the holy book Gita as we never open it to read it. There are exceptions however. In contrast, this is my “Geeta”, (my mother who is behind this book with my grandmother), which I open from time to time to read & for me, in a way it is a spiritual connection, to think of those great souls This is a way I remember them, pay tributes and respects through the most simple but profound element – food.
Madhav: Tell me the significance of the title of this book?
Nandan: The book is in Kannada titled “Sanyukta Grihapaka” meaning “Combined or compiled recipe book”. Since the book has compiled Konkani’s typical breakfast, lunch/dinner and desserts recipes; typical traditional food and sweet dishes Konkani’s prepare during different festivities. Not to mention it does not disappoint non-vegetarians, not even an inch. It mentions the subtle ingredients, spices in its measured quantities. Every time I prepare from this book, I wonder how mamma could articulate that exact measure which in effect makes that big difference in the outcome of the product.
Madhav: Would you like to share a recipe of a unique dish?
Nadan: Mushti Dosa:
It simply means “ Fist measured dosa”
Ingredients:
4 “mushti” or measure rice
1 “mushti” Udid dal
1 “mushti” fresh grated coconut
1 “mushti” powa or puffed rice
2 spoons salt ( or to taste)
Method: soak the rice & udid for a few hours; before grinding it into a batter make a powder of powa when the grinder is dry (it is just my tip) and keep it aside. Grind the rice and udid into a thick consistency of dosa batter. In the grinding process add the fresh grated coconut and the powdered powa. Leave the batter to ferment (be mindful of cold climates we are in which can take longer time to ferment). Finally add salt to taste before making the dosa.
Tips: Some of the household tricks can be used such as covering the container with a towel or keeping the batter in an oven with the light on for creating the right ambient temperature. By the way, this is not in the book.
Serve with the accompaniment of your choice – my favorite is coconut chutney.
This dosa can be cooked on one side only- depends on the individual’s liking. This is a thicker type of a dosa so not much spreading of the batter on the hot tava (indian frying pan) is required. Important thing is to close it with a lid while cooking.
About the author… Madhav Shanbhag moved to GTA in 2017, after spending more than 40 years in Fredericton, New Brunswick. In retirement, Madhav enjoys the luxury of few hours of leisure and nature time…
Congratulations on completing the first semester of the 2021-2022 academic year! I know things can sometimes feel overwhelming, especially when many of us are thinking about post-secondary admissions and future opportunities. If school feels tough now, it’s true that college or university can come with its own set of hurdles, and often each year feels a notch above the last. A recent study even noted that about two-thirds of students feel anxious about getting into their preferred college or university. Thankfully, with some careful planning, things can become much more manageable. In this post, I’ll share a few practical tips that have helped me and might help you do better next term.
My first suggestion is to clearly understand the purpose and objective of each assignment before you start. Attempting a task without fully grasping its goal is like trying to reach a new destination without directions or assemble furniture without using the manual – anyone could get lost or make easily avoidable mistakes. Guidelines serve as helpful boundaries, and straying too far can often lead to disappointing results, like lower grades or missed deadlines. A straightforward way to avoid these issues is to review the success criteria and rubric carefully before starting. Spending a few extra minutes at the beginning can save you much more time and stress later on in the process.
If you find you’re still unsure after reviewing instructions, don’t hesitate to ask your teacher or professor for clarification – they’re almost always deeply passionate about the subject and happy to help. When I was younger, I often lost marks because I was hesitant to ask for help. It might feel uncomfortable at first, but seeking clarification early can significantly reduce your stress. Following this approach might make your assignments feel less intimidating and more manageable. Still, doing well involves more than just knowing what you’re supposed to do.
This brings me to my second point, which focuses on effective time management. With just a few simple strategies, you’ll be able to accomplish more within the same amount of time. Let’s face it – everyone encounters assignments that feel challenging and/or at times make us question our approach. Through experience, I’ve found it helpful to prioritize assignments worth more marks, since this tends to be more efficient when aiming for optimal performance. Also, try to avoid working when you’re feeling angry, tired, or frustrated, as it can negatively affect both your efficiency and the overall quality of your work.
If it helps, consider planning how much time you’ll allocate to each section based on the number marks assigned. Naturally, you don’t want to spend valuable time on unnecessary tasks, so before starting any part of an assignment, take a moment to ask yourself: “Is this really necessary?” A similar approach is useful when choosing topics for assignments that allow you to define your own process or strategy. It’s like positioning yourself for a free throw in basketball – if you spot an easier shot, it’s a golden opportunity! You’ll have saved yourself unnecessary effort with a simple choice. When facing tough decisions, students often find that having a friend or classmate nearby often helps ease the pressure and makes the process much more enjoyable.
My main point is to be mindful of how much time you spend on each task. When comparing the amount of time spent on a task to your mark, I’ve found that the result is often similar to a graph like this:
In this example, spending 20 minutes of one assignment and 180 minutes on another might leave you with a disappointing average of about 62%. But spending the same amount of time – 100 minutes on each – could give you a significantly better average of around 83%.
Following these strategies can potentially help improve your performance on assignments. Still, exams will soon become a regular part of our lives again once COVID is behind us. Organized note-taking is essential for performing well on tests. According to a study from ResearchGate, students who consistently take effective notes score about 13% higher on average. But it’s worth reflecting: how effective are your current note-taking methods?
Although your teachers carefully evaluate essays and lab reports, they likely won’t be reviewing your personal notes. This is why, one of the most important aspects of note-taking is keeping your notes concise and clear. It often helps to include diagrams, images, charts, or anything that improves readability. The goal is for you to easily understand your notes when studying. Make sure you’re capturing key points without overdoing it. Don’t feel pressured to fill multiple pages of notes just because others are doing so.
When studying for tests, you’ll typically only need a summary of key information – not everything word-for-word. Since it’s consistently been shown that writing is one of the most effective ways to retain information, taking notes thoughtfully will not only make test preparation easier but will also reinforce your memory of important concepts. If you apply these tips and work efficiently, you’ll likely avoid stressful surprises like “report card shock.”
Remember, even if your performance wasn’t great last term, there’s still hope for the future. Most universities primarily focus on your grades from the second term of Grade 11 and your Grade 12 marks, and even afterwards, there are always new opportunities. So let’s stay optimistic and keep working hard! I wish you all the best for the upcoming term.
COOK WITH CHEF SIVA – DIABETES FRIENDLY RECIPES: SVBF in collaboration with OKA AND South Asian Diabetes Chapter will hold two online Cooking Shows on March 27 and April 17, 2022. In these shows, you will follow along with Chef Siva cooking South Asian meals that are low GI and diabetes-friendly.
Siva Swaminathan is the Executive Chair and one a founding member of the South Asian Diabetes Chapter. After being in the IT field for 12 years, she pursued her dream of being a chef by attending the George Brown Culinary program, where she worked with many Canadian top chefs. She apprenticed in Germany and Switzerland for two years and now operates Chezsiva Cooking School, which offers a variety of cooking classes and services. She was diagnosed with type 1 diabetes 15 years ago and has been using her culinary skills to develop low GI, healthy meal plans for people with diabetes, celiac and heart disease. Siva has also been the driving force behind developing culturally relevant patient literature. Siva is now working on her next dream, which is authoring a cookbook.
USEFUL INFORMATION
OKA EMERGENCY PREPAREDNESS PROGRAM:Estate, Will and Power of Attorney, and End of Life Planning are two major elements of this OKA Seniors Forum Program.
For preparing Wills and Powers of Attorney you may contact Marvin Talksy (905) 405-0199 ext. 257 or Mary Bojkovski (905) 405-0199 ext. 276 of Nanda & Associate Lawyers. For additional information or assistance, you may also contact Raghunath Kamath or Ashok Bhatt.
For End of Life Planning one may contact Harjinder Bilku of Chapel Ridge Funeral Home at (905) 305-8128 or (647) 966-0093.
LONG TERM HOME FINDER WEBSITE:The Ontario government has created an excellent website where you can find out how to choose a long-term care home, how to apply, and what happens when you move in. Please click HERE to visit this excellent website. Or copy and paste this link into your browser https://www.ontario.ca/page/long-term-care-ontario
WHAT EXECUTORS NEED TO KNOW AND WILL PREPARATION. At the ZOOM meeting on January 27th Dale Barrett of Barrett Tax Law gave THIS excellent presentation which provided a brief overview of wills, why they are essential, the role of the executor, what an executor needs to know, and what is involved in probate. This presentation can be viewed by clicking this link. https://us02web.zoom.us/rec/share/GK7H5XtozyOKhPpRWhRSZPHEwQjCfl1o-FLT5u5ns5k2QqTajhBILE9o_oTenq1F.PjQ1wau_9Wt4Y-pp
Passcode: 4$pBPb&3
(The above Other Useful Information was obtained from the C.A.R.P. Halton Chapter Mid February Newsletter)
SERVICES FOR SENIORS provided by Indus Community Services is helping seniors to stay in their homes longer than ever, and alleviating pressure on the hospital and long-term care centers. Health Services is also highly regarded for providing respite and support to caregivers. Through these programs, they provide client-centered care to frail and/or cognitively impaired individuals in a safe and encouraging environment.
Their services promote healthy aging, encourage an active lifestyle, and ensure that the privacy and dignity of all participants remain intact. Indus offers culturally and linguistically appropriate services to the entire community and has special expertise in South Asian Cultures.
The Health Services offered include:
Adult Day Services
Friendly Visiting
Caregiver Support Groups
Assisted Bathing Services
Foot Care Services
Seniors Wellness Groups
Indus Community Services is an accredited, not-for-profit community benefit organization that has been serving local communities for over 35 years. It provides services to newcomers, families, women, and seniors. They have offices in Brampton, Mississauga, and Oakville. Their Head Office is at 3038 Hurontario Street, Suite 206 Mississauga, ON L5B 3B9 Canada, Phone: 905-275-2369 Email: info@induscs.ca
The following organizations disseminate very useful information either through a regular news releases and/or seminars, webinars, and workshops:
Canada India Foundation www.canadaindiafoundation.com
C.A.R.P. Canadian Association of Retired People) www.carp.ca
Many think the Wright Brothers invented the first plane in 1903 but the truth is that demon-king Ravana was the first known person in the world to fly an aircraft around 7,000 years ago.
When explaining the purpose of research conducted based upon the ancient architecture that startles its audience to News18, Shashi Danatunge, ex-Vice Chairman, Civil Aviation Authority stated, “King Ravana was a genius. He was the first person to fly. He was an aviator. This is not mythology; it is a fact. There needs to be detailed research on this. In the next five years, we will prove this”.1
If Ravana was the world’s first aviator, the Ramayana also claims that Hanuman, the Hindu monkey-god, could fly without the use of a ‘pushpaka vimanam’ or a Ravana-style aircraft. This raises the question of whether The Vimana was a myth or a reality. According to Valmiki Ramayana, it describes Ravana riding “The great golden aerial chariot, Pushpaka”.2 Ravana had acquired aviation skills and built his own aerial vehicle. The Tourism Ministry has taken up the challenge of proving that aerial chariots were in fact a reality, as mentioned in Hindu mythology.
Ravana does have an aerial vehicle in the original Sanskrit version of the Ramayana in which he abducts Princess Sita, although there is no evidence of its mechanics or that it resembles a bird (or peacock) in design. Indeed, vimanas, or “flying castles,” are a common visual metaphor in Hindu, Buddhist, and Jain texts from South Asia, some of which date back more than 2000 years.
Martin Wickramasinghe wrote The Dandumonara Kathava, a little children’s book based on one of these famous folk stories. The peacock’s design is depicted in these stories: its wings flap to create lift, and the operator “peddling” (padinav) from his pilot seat controls pitch and direction with three ropes (tied to ailerons?). While the Sinhala term for this device (dandu-monara, or “wooden peacock”) is unique, the core story topic and the notion of the bird-machine can be found in numerous regional literature and oral traditions across India. The dandu-monara appears to be a representative of a wider literary genre in Sanskrit literature that deals with mechanical contraptions, including human and animal machines, which are found in the Pañcatantra (an old collection of folktales) and the Kathasaritsagara (“Ocean of the Streams of Stories”).
The Samarangana Sutradhara, a technical treatise written by the poet-king Bhoja (fl. 1025), includes a chapter on machines that blurs the lines between magical and technical in its descriptions of elaborate plumming, automatically refilling oil lamps, motorized menageries, robotic soldiers, and alchemically enabled combustion engines. There are several particular directions on how to build flying aircraft in the text:
laghudārumayam mahāvihaṅgaṃ dṛḍhasuśliṣṭatanuṃ vidhāya tasya udare rasayantramādadhīta jvalanādhāramadho’ sya cāti pūrṇam, Having built a great bird made of light wood, with a fine, tightly knit outer covering, and placing within its belly a mercury mechanism (rasa-yantram) functioning as a receptacle for a blazing fire,
Through the power of that mercury (pāradasya śaktyā) and the force of the air released from the wings [of the bird] flapping in unison, a man mounted atop it may travel a great distance through the sky, painting pictures [amid the clouds], his mind altogether serene.
–Bhoja’s Samarangana Sutradhara, chapter 31, verses 95 and 96 (Translation)
These Ancient Hindu inventions gave courage and assured that mankind could evolve and enhance technology to further aid the world and its people. The first-ever flying vehicle existed some 7000 years ago, it was called “The Vimana”, a couple of thousands of years later the Wright brothers invented the first plane. Some examples of recreated technologies in this day are; targeted missiles back in ancient India they were known as “Astra’s” and test-tube babies, the first test-tube babies were known to be Gandhari’s 100 sons, the Kauravas, and many more.
These technologies would, later on, be discussed further in the next articles. Hope to see you soon!
This article is part of a series titled “The Ancient Mysteries”
– “Sri Lankan government asks people to submit proof that Ravana used the first aircraft.” 2020. Deccan Herald. https://www.deccanherald.com/international/sri-lankan-government-asks-people-to-submi t-proof-that-ravana-used-the-first-aircraft-863219.html
I got married in India and landed in Toronto on February 18, 1968, after staying in Paris for a couple of days. As we were landing, I could only see “white stuff” and NO land at all!!! All I heard from Ratnakar’s friends was about the big snowstorm they had a few days before. I took it easy the next couple of weeks, learning how to cook, figuring out how to take the subway downtown, etc. I started looking for a job in April. I got two offers, one from the government and the other one from the bank. The bank accepted my Indian qualifications since I was from a Commonwealth country, so I accepted the TD Bank offer. After a year, I was promoted to an Officer position. They were opening the King and Bay branch for the Head Office with 54 storeys on April 21st. Notably, this was the tallest building in the Commonwealth in 1968! You could pay 50 cents to go to the top floor and look at the view – you could see Niagara Falls from there at the time! It was a big tourist attraction!
I started my new job on the following Monday and the inauguration party was on that Friday. There was champagne and “meat” hors d’oeuvres. I had never had alcohol in my life nor did I ever see meat, as I was vegetarian. When they were serving, they were offering refills on the champagne… when I said no, my new co-workers nudged me and said to just take it – they drank my share as well!
Those days, there were very few Indians in Toronto. In the whole 54-storey building, there were only three Indians. I used to go for lunch in the Bank cafeteria with two co-workers and I would always see a Tamilian fellow. One day, he asked me how much rent we were paying in the posh area we were living in and he said he just bought a house in Don Mills for $25,000 and we were paying more for the apartment than he was for his mortgage for his house! At that time, we thought we were not handy enough to own a house and we also did not want to shovel the snow!
There were no Indian shops at that time, except one place at Dupont and Avenue Road area… it was not really a store, but a garage! When I first went there, I told the lady I needed everything. I was able to buy spices and dal. There was only one place to buy vegetables, Piri’s Dixie at Victoria Park and Lawrence area – they had Indian and West Indian fresh and canned vegetables.
Each day I would walk to the subway to go to work, sometimes I would see another Indian lady. One day she stopped and waited for me – those days, you would stop any other Indian stranger and talk to them as it was a novelty to see another Indian face! She asked me where I was from and which language I spoke. She said that she thought I resembled someone she knew, Nirmala Kamath, which happened to be my first cousin! They just happened to study together in Bangalore!
In the ’70s, Prime Minister Pierre Trudeau opened up immigration and there was also an exodus of Indians from East Africa, so more Indians started coming to Toronto. Some Indian businessmen built “Little India” on Gerrard Street and it developed fast! We used to go there once a month for treats and shopping and we saw a lot more Indians.
From my office on the 36th floor, the air was clear – no smog! – and they slowly started to develop downtown with high-rises, the CIBC bank, BMO building, etc., and I could see them digging in 1974… what would eventually become the CN Tower, which opened in 1976.
On weekends we would take day trips, to the 1000 Islands for example, as there was no traffic! Some Konkani and Kannada families started going together having picnics locally, as there were no associations at that time. Slowly, more and more Konkani families came to the area and we began to meet on a regular basis, creating the lifelong friendships we still enjoy today. Now, it warms my heart to see hundreds of Konkani families meeting regularly!
I came to Canada to be with my new family, as a newlywed to my dear late husband, and to later raise my two daughters. I came alone but never felt alone. With my husband, children, and now grandchildren and the Konkani families I considered to be my family, my story continues.
Hope all our little ones are keeping safe and enjoying the winter!! We are having quite some snow this year and so many snow days at school as well!!
Parents- Isn’t it so precious when our little ones look up bright-eyed and in wonder at the pristine white snowflakes falling down!! Kids know how to be in the moment and how to enjoy the little things life offers us!! So Let’s all try and be innocent kids this winter and take some time out of our busy days- to take a short walk in the snow or make snow angels in the yard or even have a snowball fight!! And do not forget to have some Hot chocolate handy for after..😊
This month’s Gen Alpha is IVAAN KAMATH
His parents Akshatha and Mahesh Kamath have helped him convey his Hello and introduction to our OKA members:
Hello my Konkani Family – I am Ivaan Kamath!! I am the one and only naughty prince to my parents! I am 2.5 years old and I live in Pickering. I lived in Dallas, Texas before moving here.
For my breakfast- I love to eat Idli with yellow chutney (Ghee)
And for lunch and dinner- Fish and Egg with my rice and Dalithoy!!😋
I like to play with my Mommy and Daddy (well.. Daddy a bit more because he is my superhero🤪).
I love trucks, cars, garbage trucks, fire trucks, and all other vehicles which have wheels and gears⚙️😀 I like to fix things with my daddy because I get to play with screws and screwdrivers !! 🤭(It’s very dangerous for a kid my age– I know🙈)
My favourite sport is soccer and Yes, I have broken a lot of things at home playing this !!
(Oh Ivaan.. Guess what !! You are just being a 2-year-old and doing what every other 2-year-old does – being ever curious, discovering things, In the midst of breaking things, and yes- always keeping your parents on their toes!! :😉)
I always get away with any mischief by following the below script (And yes it always works!!)-
Me: (Making a mess in the kitchen while Mommy is busy)
Mommy: (Starts shouting as she realizes what I have done.)
(Asks me to serve Timeout)
Me: (Using all the words I know)
“It’s ok momma”
“By mistake momma”
“Sorry Momma”
“Ivaan clean it Momma”
Mommy: (Melts, cuddles me and sets out to clean the mess herself !!)
Me: “Always!”
(Ivaan.. you super genius!! You seem to have cracked the code so young!! How are you little ones so smart? Makes us wonder as parents if we should be proud or really worried !! 😉)
The only thing that keeps me grounded is the Silly crocodile that My mommy claims is there in our attic!! I make every attempt in a day to bring him down!! 😉
Ok, gotta go now – to make more of a mess, eat some yummy food and yeah take a good nap!!
See you later, alligator 🐊 Take care and Have fun!!😀
(What a life.. I envy you Ivaan!! Thank you for being so entertaining and such a little darling!! We hope to meet you soon someday and learn more about cars and gears from you!! Until then- Mellya aani gammat Khellya (my Konkani attempt at your See you later, alligator) 😛
Ending with today’s mega dose of Cuteness- Some baby pictures of Ivaan.
Every Hindu must be proud of Sanatana Dharma. Since times memorial our Ancient Sages have scripted this religious order as a Science more than a Religion,
As mentioned in my last article on the number 108, it is said that this is a divine number that compromises of the 12 Rashi’s X 9 Grahas. This simply embodies what we call the circle of life. Now let’s dig deeper into these numbers. Both 9 and 12 are intricately connected to Santana Dharma. In this article let’s focus on the number 9.
When you add up the divine number 108 as 1+0+8 it equals 9.
The number 9 is revered in Hinduism and considered a complete number because it represents the end of a cycle in the decimal system, which originated from the Indian subcontinent as early as 3000 BC. 9 is a very important number for geometry, architecture and angles. It is said there are Nine influencers that are an integral part of Indian astrology. According to our Hindu philosophy, there are nine universal substances or elements: Earth, Water, Air, Fire, Ether, Time, Space, Soul, and Mind.
Navaratri is a nine-day festival dedicated to the nine forms of Durga.
Navaratna, meaning “nine jewels” may also refer to Navaratnas – accomplished courtiers, Navratan – a kind of dish, or a form of architecture.
The number nine is often associated with a divine connotation in the mystical thought and religions across the globe from ancient times.
Our scriptures talk about Goddess Durga the divine female power synonymous with creator of the universe, the embodiment of pristine purity and truth, annihilated the demons representing the evil forces.
Goddess Durga waged a war for nine days to combat the potent rakshasas (satanic power) and bestow deliverance to the world in general.
In Santana Dharma, Rishi Vyas created 9 Puranas, 108 Maha Purana (Upanishads). Our ancient Rishi’s have written that are 4 Yugas. Now when we look at the number of years each Yug lasted and add up all the numbers, yet again we land on Nine.
Satyayug – consists of 172,800 years (1 7 2 = 18 = (1+ 8 = 9)
TretaYug consists of 1296000 years (1 2 9 6) = 18 = (1+ 8 = 9)
DwaparYug consists of 864000 years (8 4 6) = 18 = (1 + 8 = 9)
Kalyug consists of 432000 years (4 3 2) = 9
According to Sanatana Dharma, a Healthy Person normally takes 21600 breaths in a day which again gives Number 9 after summing up (2 1 6=9). In Hindu astronomy we recognize nine planets, collectively knows as Navagraha’s, whose movements and configuration we believe would affect the lives and destinies or the state (graham) of beings in different worlds. These nine planets are the Sun (Surya), the Moon (Chandra), Mars (Managala), Mercury (Budha), Jupiter (Brihaspathi), Venus (Sukra), Saturn (Sani), Rahu and Ketu. However, in the temples they all are worshipped collectively or as a group and very rarely alone.
In addition, our Hindu Astronomy speaks of 27 constellations in our galaxy, and each one of them has 4 directions, and 27 * 4 = 108(1 0 8=9), In other words the number 108 covers the whole galaxy.
Our Astrologers consider Number 9 as the number of Brahma, the Creator.
Now let’s get to Geometry and angles: A Circle degree is 360 which is further (3 6=9).
If you multiply nine by any whole number (except zero), and repeatedly add the digits of the answer until it’s just one digit, you will end up with nine. Go ahead and try the Nine tables that we used to repeat every day.
2 × 9 = 18 (1 8 = 9); 3 x 9 = 27 (2 7=9)
What is it about Nine that is so unique? All of the above reasons make Nine a Divine Number in Sanatana Dharma.
On a more spiritual angle the Bhagavata purana mentions nine forms of devotion: sravanam (hearing about God), kirtanam (singing the praise of God), mananam (remembering God), padaseva (serving the feet of God), archanam (worshiping God), mantram (offering prayers to God), seva (serving the cause of God), maitri (friendship with God) and saranam (surrender to God).
The human body is considered as a city of nine gates which correspond with the nine openings (two eyes, two ears, two nostrils, navel and two excretory openings). Because atman or the self resides in it, it is also called a temple with nine gates.
In the foundation laying ceremony of a temple construction, it is a tradition to place nine jewels and nine forms of grains (Navadhanyas) in the earth where the foundation stone is laid and also where the idols are installed.
No wonder the number nine is associated with a divine connotation in Hinduism from ancient times.
Is this a mere coincidence or is there a deeper connection to this? Nine seems to be integral part of life and our very existence. Remember the Number 108 that I wrote about in my last article. 9 and 12 are a part and parcel of Santana Dharma. You just have to be amazed by the depths to which our Religion goes. No wonder we say Hinduism is a Way of Life rather than a strict boundary laid out in many other religious orders.
