Arati Saha: A Swimming Legend

By Zaara D’Souza

Arati Saha was a swimming legend, who created history when she became the first Asian woman to swim across the English Channel, at the young age of 19. Read on to know more about her life. 

Childhood

Arati Saha was born in 1940 in Kolkata, West Bengal to a middle class family.  She was brought up by her father, as her mother had passed away when she was still a toddler. After her mother’s loss, her elder brother and younger sister were sent off to live in their maternal aunt and uncle’s house, while Arati was left to be brought up by her grandmother in North Calcutta. Panchugopal Saha, her father, would take little Arati along with him and his brother to the city’s popular bathing grounds – Champtala Ghat.

Almost immediately Panchugopal was able to recognise that his daughter had an inclination towards swimming, even at such an early age. He decided to enroll her for proper training at the Hatkhola Swimming Club. As luck would have it, India’s first Asian Games gold medalist, Sachin Nag noticed her one day. He too, immediately spotted her talent and decided to take her under his wing and began training her. After this, Arati dived right into her professional swimming career. 

Arati Saha
Illustration: Prakash Sivan
Accolades

After starting training at just 4 years old, Arati won a gold medal for 110 yards freestyle at the Shailendra Memorial Swimming Competition of 1946, only a year later. With exemplary determination and discipline, she went on to win more than 22 state competitions in West Bengal over the next 6 years. Her game-changing recorded time for her laps allowed her to take part in the 1952 Olympics at the mere age of 12, but unfortunately she did not manage to win a stand on the podium. This did not stop her, but only encouraged her to go further. 

The Dream

As she was pushed harder and harder to train, she started to gain more confidence. She soon began to harbour a challenging dream — to attempt swimming the intimidating English Channel. Although a few women had attempted this before her, it was still a highly male dominated area at the time. Arati’s own participation is what changed this for future female swimmers.

Brojen Das, the English Channel’s first Asian finisher (not just once, but six times!) proposed Arati’s name to the organisers for the event that year. Even Mihir Sen, another accomplished English Channel finisher, encouraged this idea. With the motivation of many other supportive men and the financial aid of the Chief Minister of West Bengal, Dr Bidhan Chandra Roy, and the then Prime Minister, Jawaharlal Nehru, the English Channel dream began to take shape. 

In 1959, she attempted the feat for the first time but was unable to finish. She made her second attempt just one month later. This time, Arati came back and completed the entire length at the impressively young  age of 19. This won her not just a Padma Shri, but also a place in the history of swimming, as the first Asian woman to swim across the English Channel.

Arati passed away at the age of 54, unfortunately losing a battle to jaundice and encephalitis. The Government of India honoured her by releasing a postage stamp in her name. She is remembered not just as a swimmer, but as a woman who changed swimming for every Indian girl who dreamed of the same things she did.

Read about more such legendary personalities from Indian history, only on the ACK Comics app!

Khar: The Astringent of Assam

By Shakthi Bharathi and Himasweeta Sarma

According to Ayurveda, there are six tastes known as the ‘rasas’. Each rasa plays its own role in boosting health and influencing the taster’s mood. Thus, the perfect meal has to contain all six rasas: salty, sweet, pungent, sour, bitter, and astringent.  

Astringents, the last of these, are peculiar. More sensation than taste, their effect on the tongue comes from tannin-heavy foods. The cooling numbness of tulsi, the gritty sweetness of paan, the ashy burn of tobacco, the dry bitterness of wine—all of these are astringents at play. In Sanskrit, the sixth flavour is called ‘kashaya rasa’.  

Khar
Khar in the style of Sattriya painting—practised in Assam;
Illustration: Anjali Narendra
Khar

In ancient times, the landlocked state of Assam had no access to sea salt. The common folk needed a strong condiment and a cheaper way to preserve food—thus came about khar. This brown liquid, filtered from the ashes of sun-dried banana peel, has an earthy smokiness that makes it the soul of Assamese cooking. An all-in-one ingredient, khar is used as a palate cleanser, digestif, antiseptic, shampoo, and even detergent!

Did you know?  

Being an alkali, khar cannot be added to sour dishes, which contain acidic components like vinegar or tomatoes. This is because alkalis and acids neutralise each other.  

Sundakkai: The Bitter Berry

By Shakthi Bharathi 

According to Ayurveda, there are six tastes known as the ‘rasas’. Each rasa plays its own role in boosting health and influencing the taster’s mood. Thus, the perfect meal has to contain all six rasas: salty, sweet, pungent, sour, bitter, and astringent.  

Bitterness often gets a bad reputation as the smell of burnt spices and the taste of medicine. However, the ability of bitters to balance out sweetness, cut through rich foods, and add depth of flavour, makes them integral to Indian cuisine. In the hands of a skilled cook, even the dreaded bitter gourd can be transformed into the crunchiest pakoras! 

Sundakkai
Sundakkai in the style of Thanjavur painting—practised in Tamil Nadu; Illustration: Anjali Narendra
Sundakkai

Also known as turkey berry, this marble-sized fruit grows in thorny shrubs all through the year. Rich in iron, it is said to prevent anaemia, and has a sharp, metallic undertone to its bitterness. These little flavour bombs are used in South Indian chutneys and gravies. They are also sundried, fried in ghee or oil, and eaten as an accompaniment to rice.  

Did you know? 

In Siddha, one of the five alternative systems of medicine in India, these berries are used to treat gastrointestinal issues. So great are their digestive properties, they are often eaten to break a fast. 

Kokum: The Versatile Fruit

By Shakthi Bharathi

According to Ayurveda, there are six tastes known as the ‘rasas’. Each rasa plays its own role in boosting health and influencing the taster’s mood. Thus, the perfect meal has to contain all six rasas: salty, sweet, pungent, sour, bitter, and astringent.  

‘Sour’ is a combination of the first three—it has the brightness of sugar, the tang of salt, and the intensity of spice. Be it the tamarind that lends richness to sambhar or the mango pickle that completes a thali, the fourth rasa is irreplaceable. Souring agents like vinegar also aid in fermentation and preservation, extending the shelf life of many foods.

kokum
Kokum in the style of Kaavi—practised in the Konkan region (Goa, Karnataka, Maharashtra); Illustration: Anjali Narendra
Kokum

Kokum trees are native to the Western Ghats of India, rarely straying afar. As such, the clusters of purple fruit dangling from their branches do not have an English name. Bite into a Kokum fruit and the tart explosion of flavour will taste like berries. Versatile, they can be at home in the sweetest of sherbets and the spiciest of curries.

Did you know? 

Kokum butter, extracted from the seeds of the fruit, is used not only in cooking but across cosmetic products like moisturisers, lipsticks, and face creams. 

Kadambini Ganguly: A Pathbreaking Doctor

Did you know that Kadambini Ganguly was the first woman practitioner of western medicine not only in India but in all of South Asia? She was also the first woman speaker in the Indian National Congress. Read more to learn some interesting facts about this inspiring woman. 

-By Srinidhi Murthy 

Kadambini Ganguly
Illustration: Prakash Sivan
Early Life and Education 

Kadambini Ganguly was born on 18 July, 1861, in Bhagalpur, Bengal Presidency (present-day Bihar). She was the daughter of Braja Kishore Basu, a well-known champion of the Brahmo Samaj. He was the headmaster of Bhagalpur School and co-founded ‘Bhagalpur Mahila Samiti’ in 1863, the first women’s organisation in India. Kadambini received her early education at the Brahmo Eden Female School, which later merged with Bethune School in 1878. She and her classmate Chandramukhi Basu from Dehradun became the first two women graduates in British India when they graduated from Bethune College in 1882. 

Pursuing the Dream 

Kadambini married Dwarakanath Ganguly in 1883. Her husband supported Kadambini’s dream to pursue medicine. With his support, she became the first woman to be admitted to the Calcutta Medical College (CMC) in 1884. When she completed her studies at CMC, the then-principal Dr J.M. Coates awarded her a Graduate Medical College of Bengal (GMCB) diploma that allowed her to start a private practice as a doctor in 1886. Along with Anandibai Joshi (who studied at the Women’s Medical College of Pennsylvania in the United States), Ganguly became one of the first Indian women eligible to practice medicine in 1886. During this time, Kadambini’s achievements were praised by British nurse and social reformer Florence Nightingale, and British socialist Annie Besant. 

Life in England 

With her husband’s unfailing support, Kadambini decided to further her medical studies in London. She arrived in London on March 23, 1893. In July, she received the Triple Diplomas, i.e., Licentiate of the College of Physicians, Edinburg (LRCP), Licentiate of the College of Surgeons, Glasgow (LRCS), and Licentiate of the Faculty of Physicians and Surgeons, Dublin (LFPS), from the Scottish College after training in Dublin, Glasgow, and Edinburgh. She was the only woman among the 14 successful candidates who graduated that year. 

Medical Career 

When she returned from England, Kadambini joined Lady Dufferin Hospital in Kolkata as a senior doctor and started her career as a gynaecologist. Kadambini once correctly identified a pregnancy that had been misdiagnosed as an abdominal tumour. She not only corrected the initial misdiagnosis but also safely delivered the child. She later started her private practice. 

Social Worker 

Kadambini was involved in several social and freedom movements and was a champion of women’s rights and education. In 1908, she supported the Satyagraha movement and encouraged people to raise funds to support the cause. Ganguly was part of the first ever female delegation in the Fifth Session of the Indian National Congress, where women were invited to vote. In 1922, she visited Odisha and Bihar to help women miners. Until the day she died, she never refused to attend to any of her medical appointments. Kadambini Ganguly breathed her last on 7 October, 1923. She was truly a pathbreaker who proved to be an inspiration to many.  

To read about more such inspiring figures, download the ACK Comics app now!

 

Raja Mircha: The King of Chilies

By Shakthi Bharathi

According to Ayurveda, there are six tastes known as the ‘rasas’. Each rasa plays its own role in boosting health and influencing the taster’s mood. Thus, the perfect meal has to contain all six rasas: salty, sweet, pungent, sour, bitter, and astringent.  

India has been invaded time and again for its greatest treasures: gold and spice. The masala dabba holds pride of place in our kitchens, but did you know it once belonged in the medicine cabinet? Mughal physicians believed that pungent spices could destroy bacteria within the body. Even today, ginger tea and pepper rasam are go-to home remedies for a cold.   

Raja Mircha in the style of Angami weavingpractised in the state of Nagaland; Illustration: Anjali Narendra
Raja Mircha

Indian cuisine is synonymous with spice—the king of which can be found in Nagaland, as flaming-red crescents of ghost pepper. Raja Mircha, as it is known by the locals, was the world’s hottest chili pepper from 2007 to 2010. It has since been dethroned by artificially-bred contenders but remains one of the few naturally grown chili peppers on the list. People who have dared to try it say that its fruity heat blooms into an intensity that sets the tongue ablaze. 

Did you know?

Clocking in at over 10,00,000 SHU (Scoville Heat Units, a measure of the heat of chilies and peppers), Raja Mircha is smeared on fences and infused into smoke bombs to keep wild animals away. 

Jaggery: The Healthy Sugar

By Shakthi Bharathi 

According to Ayurveda, there are six tastes known as the ‘rasas’. Each rasa plays its own role in boosting health and influencing the taster’s mood. Thus, the perfect meal has to contain all six rasas: salty, sweet, pungent, sour, bitter, and astringent.  

India, known for its festive sweets as much as its strong spices, is the world’s second largest producer of sugarcane. From the sugarcane bow that Kamadeva wields as a weapon, to the dahi-cheeni mixture eaten before starting something important, sugar is considered a divine ingredient that brings about good luck. 

Jaggery in the styles of Warli (Maharashtra), Sanjhi (Uttar Pradesh), and Kalamkari (Andhra Pradesh and Telangana); Illustration: Anjali Narendra
Jaggery 

Long ago, in the days before white sugar, our teeth knew the crunch of jaggery. This gravelly, brown sugar is made from sugarcane juice and the sap of palm trees. With its minimal processing and earthy sweetness, jaggery proves that health and taste can go hand-in-hand. Be it creamy payasam, rich halwa, or simple black tea—a crumble of jaggery can elevate just about anything. 

Did you know? 

Jaggery has many names: ‘gul’ in Marathi, ‘bellam’ in Telugu, ‘gur’ in Hindi, ‘sharkara’ in Malayalam, and the list goes on. Truly a pan-Indian treat! 

Kala Namak: The Black Salt

By Shakthi Bharathi 

According to Ayurveda, there are six tastes known as the ‘rasas’. Each rasa plays its own role in boosting health and influencing the taster’s mood. Thus, the perfect meal has to contain all six rasas: salty, sweet, pungent, sour, bitter, and astringent.  

Salt, the first of these, has always been valuable in our country. The Tamil word ‘sambalam’, meaning wages, comes from samba (paddy) and alam (salt pans), as workers were paid in rice and salt. Salt is also a gauge of honour—derived from Urdu, the phrase ‘namak-haram’ refers to a traitor as someone who betrays the hand that has fed them.  

Kala Namak in the style of Thangka painting practised in Buddhist communities in and around the Himalayas

Illustration: Anjali Narendra

Kala Namak

After the Dandi March, white salt conjures up the sounds of marching feet and the scent of sea breeze. But buried in the salt lakes of Rajasthan and the foothills of the Himalayas, lies a more colourful history. Kala Namak, a reddish-black rock salt, has been around for thousands of years. When finely powdered, it looks pink. Legend has it that Maharshi Charaka, the father of Ayurvedic medicine, documented its medicinal properties. According to him, Kala Namak is filled with minerals that aid digestion and enrich the body.  

Did you know?

A sprinkle of Kala Namak is what gives chaat masala that distinct flavour. Its sulfuric smell, often likened to eggs, is also used to perk up vegan recipes. 

Bhanu Athaiya: India’s First Oscar Winner

By Zaara D’Souza

Bhanumati Rajopadhye (now Athaiya), was born in Kolhapur in the year 1929. She was one of the seven children of self-taught artist and photographer, Annasaheb Rajopadhye. As Bhanu watched her father work alongside different directors and filmmakers, it opened her eyes to the world of art and film. Bhanu was a driven young woman, who was lucky to have parents whose beliefs aligned with hers. Her mother, Shantabai, as Bhanu has said, gave her the “freedom to move to a big city in pursuit of my studies at a time when women did not have such opportunities”. Her father, despite his passing away when she was just 10 years old, was her biggest pillar of inspiration, as she called him “her guiding light” throughout her entire life and professional career. 

Around the age of 17, Bhanu moved to Mumbai to study painting at the JJ School of Art, but wound up being a little late for the admissions and was unable to attend that year. But, as fate intended, she decided to enroll at a private school, which led her to working at the magazine Fashion and Beauty as an illustrator, and then at Eve’s Weekly, which shifted her focus to fashion. Still managing to complete her initial goal, Bhanu graduated from the JJ School of Art in 1952, and became a part of  the newly formed Progressive Artists’ Group. In 1953, she contributed three artworks to the PAG show in Mumbai, being the only woman who held this honour. Soon, Bhanu realised her talents aligned more with fashion design, completely changing her line of work. 

Illustration: Prakash Sivan

Bhanu began designing clothes in a boutique, for a dazzling clientele of movie stars and socialites. In 1953, she began creating designs for films and her career skyrocketed when she was introduced to Indian actor and director, Raj Kapoor. This sparked a long-lasting partnership between the two, leading to memorable films  with iconic costumes, such as Mera Naam Joker (1970), Satyam Shivam Sundaram (1978) and more. After the success of her initial projects, Bhanu became a sought-after designer. By the time colour entered the screens of India, she was ready to use her knowledge and take on the challenge of designing the now colour-enhanced costumes. 

Bhanu had a meticulous approach towards her designs. She handpicked every aspect of the costume she was designing, in order to stay true to the setting. For the movie Reshma Aur Shera (1971), Bhanu travelled to the location of the plot — Pochina, Rajasthan — and “collected detailed information on every aspect of life in that village in order to conceive the look of the costumes”. Bhanu always considered herself a “director’s designer”, who did not work for fame, but for the director’s vision and betterment of the film. She knew the difference between costume design and fashion design, when she stated, “Any costume designer needs to remember that they are not creating clothes for the market, but for the character.” 

Her big break arrived with the film Gandhi (1982). Richard Attenborough, the director of this film, said it took him seventeen years to set up the making of  Gandhi, but only fifteen minutes to decide that Bhanu Athaiya would be the right designer for it. After analysing all the available photographs and hunting for every detail possible, Bhanu produced costumes that displayed the struggle and culture of life of the times. Everything was so perfectly depicted, that it won her an Oscar! Her win was not supported by everyone. Some people complained that the actors were dressed in extremely simple costumes, making them look ordinary and sometimes even shabby. But others knew that the film was not meant to be a fashion show, but rather, the reality of the common man living through that dark stage in Indian history — Bhanu had nailed the brief. 

Even though this was the highest achievement of her career, Bhanu did not slow down. She continued to create beautiful costumes for some of India’s most respected films, such as Lagaan (2001), Lekin (1990) and others. In 2012, when she was informed that she had a brain tumour, Bhanu decided to send her Oscar back to Academy of Motion Picture Arts and Sciences in Los Angeles, for preservation. In 2020, Bhanu Athaiya passed away at the age of 91, leaving the world of cinema and costume forever changed. She is still remembered as the first Indian to win an Oscar, and a woman of incredible artistic vision. 

Read about the lives of more such inspiring figures only on the ACK Comics app!

 

The Many Benefits of Pepper

Pepper is a flowering vine that is grown for its peppercorns. Native to the Malabar Coast in India, Pepper is the most commonly traded spice in the world and is ubiquitous in cuisines all over the world. Apart from its unique spicy flavour, pepper also has multiple other uses. Some of them are:

Illustration: Tithee Dixit