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Shekhar C Mande on Muck Rack

Shekhar C Mande

Pune
As seen in: ET Healthworld, Nature, Wiley Online Library, The Indian Express, CNN-News18, Flipboard, The Hindu, BioRxiv, The Hindu Business Line, The New Indian Express and
Distinguished Prof Bioinformatics Centre, Savitribai Phule Pune Univ (formerly University of Pune), tweeting in personal capacity. Former Director General CSIR
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Articles

Raman Effect to Brahman—National Science Day is also about our civilisational wisdom

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By Shekhar C Mande
| ThePrint Verified
Coincidentally, this year also marks the 150th anniversary of IACS. The institute was established in 1876 by Mahendralal Sircar with a bold and forward-looking aim: to create a workplace where Indians could pursue original scientific research and cultivate scientific education rooted in a strong Indian perspective. Sircar envisioned science not merely as an imported body of knowledge, but as an enterprise to be practised, debated, and advanced within India itself.
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The story of how heeng came to be successfully cultivated in India

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By Sanjay Kumar, Shekhar C Mande
| The Hindu Verified
Heeng or asafoetida (Ferula assa-foetida) is an essential ingredient in many Indian cuisines. A pinch of heeng is typically added to hot oil before other constituents when cooking. Despite the great diversity of India’s cuisines, most of them have recipes with heeng. There are mentions of heeng in ancient Indian texts including the Mahabharata and texts of Ayurveda. The latter recommends using heeng to refresh one’s senses, including consciousness.
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The story of how heeng came to be successfully cultivated in India

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By SANJAY KUMAR, Shekhar C Mande
| Flipboard
The story of how heeng came to be successfully cultivated in India Heeng or asafoetida (Ferula assa-foetida) is an essential ingredient in many Indian cuisines. A pinch of heeng is typically added to hot oil before …
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