Back in 2014 Rasheed Ruksha, a resident of Kerala, saw some students exercising on the Perumbavoor Asram Ground who were at risk of hurting themselves as they were doing the exercises wrong. He corrected them and offered to train them for free.

“I have seen many students aimlessly roaming Perumbavoor Asram Ground without having a job. So, I thought of training them for free, in the belief that it would help them get a decent job in state or central government,” he says, adding, “I personally feel that more than money, a student’s prayer would help me. So that is the main reason behind the free training.”

The 54-year-old, who is also president of the Asram Joggers Club that aims to help society to live a better life, informed the club members about the students and they agreed to open the ground for their practice session.

But this physical trainer initially started out as a photographer. He tells The Better India how he combines his two passions.

Balancing Profession And Passion

Since childhood, the Ernakulam native was very curious to know how photos were taken, printed and how albums were created.

“During the 1980’s there were less professional photographers in Kerala,” says Rasheed.

Recalling the first time he held a camera, Rasheed says, “Many used to bring their autofocus cameras to Kerala from abroad but very few knew how to operate it. After watching some photographers use the camera, I, too, learned how to use it when I was 21.”

He goes on to share that his very first opportunity to take pictures for an event was at a wedding when the bride and groom needed a last-minute photographer. “Without thinking twice I said yes and that’s how I got my first shot to click pictures,” he says.

While Rasheed initially provided free pictures to his patrons, due to his immense love of photography, it was only later that he started to charge them a fee to earn his livelihood. As he started to get a decent income from it he thought of opening a studio.

In 1987, with the money he earned from photography, he bought a new camera and opened a studio in Ernakulam’s Perumbavoor. In the same year, he also joined a gym and within a small period of time, Rasheed learned all the exercises. Soon, in the absence of the trainer, Rasheed started training the new students at the gym.

Impressed by his passion and love towards fitness, the gym owner offered him a job. And so, being given the chance to practice both his hobbies daily — photography and physical training, Rasheed jumped at the opportunity to be a freelance gym trainer. “It feels good when we can do what we love for a living,” he exclaims.

Constructive Criticism Makes a Great Teacher

Fast forward three decades later, Rasheed now trains the students to cover 100m in 14 sec (for boys), 17 sec (for girls), 200 m in 26 sec for girls and 1500m in 5 min for boys. He also trains them in shot put, rope climbing, pull-ups, high jump, long jump, shuttle race and skipping, among other exercises.

After watching Rasheed’s training sessions on Youtube, many girls also contacted him for training.

In the past six years since 2014, when he first began training students, he has now trained over 300 students—50 girls and 250 boys—most of whom have cleared their physical tests. Among them, around 90 students have joined Government service too.

“On all days except Sundays, from 6 am to 9 am, I train my students at Perumbavoor Asram Ground. And after training, I’m at the studio experimenting with photography to earn a living. Most of my students are aspiring for jobs with the airport authority, police, customs and other government departments,” Rasheed says.

“I came to know about Rasheed sir through one of my friends. It has been two weeks since I started taking physical training, and today, I am preparing for the Sub-Inspector (SI) test. Rasheed sir is a big motivation to all students. Seeing his passion towards physical training, we get more confidence,” says Monisha M Mohan.

Rasheed also adds that many assume that he may not train the students well as he does it for free. But he ensures that his students are provided the best training to pass the physical training exams easily.

All the equipment used for training on the ground is also bought by Rasheed for the students.

Most of Rasheed’s students are from Ernakulam district, however, he does get students coming from Kozhikode and Munnar. “Some students train for three to six months or even a year. The training period depends upon the student’s body type. If the students are ready to do hard work, they will succeed without any doubt,” says the trainer, who lives with his wife, two daughters and one son.

(Edited by Yoshita Rao)

The pandemic has caused an economic slowdown, left many jobless and hungry. But here is a noble soul from Kerala’s Kannur district, who, irrespective of COVID-19, is ready to provide food and clothing to others. In the last 12 years, over 4 lakh people have been fed by him.

“I have seen many people who were once rich but a sudden turn of events have left them penniless. Some of them now can’t even afford food. While travelling to work, I also witnessed people begging and getting thrashed by others,” CP Suresh Kumar tells The Better India.

Coming from humble beginnings, Suresh thought of asking others to help him feed the needy.

A community initiative

Dipping into his own savings from working odd jobs at bakeries and other small shops, Suresh printed out 50 notices seeking help and distributed it at different bus stops. “I had no hope that people would help me, but I still needed to give it a shot. My notice did not force anyone to help me but if they wanted they could bring food near the Kannur Taluk Office and give it to the needy,” says Suresh.

The notice read, “Whoever has excess food at home can bring it near the Taluk Office at around 1pm to 2pm everyday. The food can be vegetarian, non-vegetarian and in any quantity. It should not be spoiled or contaminated as it can cause food poisoning to the person consuming it.”

The 64-year-old says, “From day one itself few people brought food to me. I still remember that I had received 25 meals on that day and I provided it to 25 people in the city. The smile on the people’s faces after eating the food gave me happiness and hope to provide more food to others. From the next day onwards, more people started to bring food and handed it over to me.”

There were days when Suresh distributed food to over 200 people in a single day. Till date, there is not a single day in 12 years since Suresh began this initiative where people didn’t distribute food.

“During my kids’ birthday I prepare more food at home and give it to Suresh as my office is close to where he distributes food to the needy people. In the last eight years, I have probably distributed food to the needy 16 times,” says Shini Sanad, a Kerala State Electricity Board employee.

Suresh says, “Some days I receive only two meals and on other days I receive more food, in which case I distribute the balance so that they can have it for dinner.”

He adds that on some days there will be more varieties of dishes and sometimes there will be less, however the needy don’t complain and will “happily enjoy the meal”.

Not just about the food

While most bring leftover food to feed the hungry, there are others who bring clothes and bags of rice to distribute to the needy.

Many people, who heard of Suresh’s good deeds but were unable to travel to Kannur, requested him to open a bank account so that he can reach out to others.

Suresh says, “I never felt the need for a bank account in my life, however as I received many calls from people who wanted to help from afar, it changed my perception. Today, people from anywhere can send me money and on their behalf I serve the needy food,”

While Suresh’s Kannur initiative of feeding the hungry is a relentless everyday activity, if you wish to help him further you may contact him on this number — 9447234701. Here are his bank account details.

Suresh Kumar
Syndicate Bank
Account number: 42152610007085
IFSC Code: SYNB0004215

(Edited by Yoshita Rao)

Deeja Satheesan, who hails from Kerala’s Thiruvananthapuram, is wheelchair-bound after contracting polio in her childhood. But, she decided to add some spice to her life with a dash of homemade pickle.

Due to the challenges caused by polio, she couldn’t attend school or play with other students her age and was homeschooled instead. Her only companions were the books her parents bought her. But since childhood, she had a “special love for cooking”, which she learnt from her father.

“My father was an amazing cook. Sitting on my wheelchair, the first dish I cooked was chicken curry when I was 19. Everyone loved the dish and appreciated me for it and my father said I had his talent,” Deeja recalls.

She now sells a variety of pickles and earns a handsome salary of Rs 2 lakh a month. Deeja tells The Better India how her life bears testimony to the changing wheels of fortune.

A Spicy Dish For A Sweeter Life

Until three years ago, Deeja’s father took care of her family — buying clothes, food and other necessities. She says that all things continued smoothly until the sole breadwinner of the house, who worked as a cook in a hotel, passed away.

She shares that her mother also couldn’t go out to earn due to age-related alignments. Deeja was the only one left to help the family.

“The best food I have eaten in my lifetime was prepared by my father. Even though I lost my father, I still remember the taste of the food he fed me, that is the only reason why I chose to try my luck at cooking,” says Deeja.

And soon, she found her love for pickling!

“It was in the year 2017, I decided to start something on my own. One of my family friends, Naushad Khan, motivated me saying I need to do something which I love and what makes me happy. Without giving it a second thought, I chose to start a pickle business, as I had made it before. With the faith of my family and friends I began ‘Nymitra’, which means ‘new friend’, with the help of Naushad,” says Deeja.

Starting with the ingredients available at home, she tried making a lemon pickle. “To prepare the pickles, I had to face so many physical difficulties. Sitting for long on the wheelchair gave me bad back pains everyday. But I was not ready to give up as I had to take care of my family,” she says.

After cooking the pickle, she posted a picture of it on her Facebook page. And the rest was history.
People from different parts of India started ordering from Nymitra and they even shared Deeja’s post.

Within weeks, she received dozens of orders for pickles not only from Kerala, but also from Delhi, Haryana and Punjab.

Making pickles is no picnic

During the initial days of preparing the pickle, Deeja shares that she had to sit on the wheelchair for at least 10 hours without a break. She says, “To get the best pickle, more hard work, time and effort is required.”

“My friend Naushad buys the produce from the market and brings it home. With my sister’s help, I wash the vegetables and meat in water, sitting on my wheelchair and bending towards the ground where the sink is,” she says and adds, “No special arrangements are made for me as my sister and mother have to use the same kitchen. It is difficult to continuously bend and work in one stretch. Apart from this, it is more difficult for me to go to the washroom while preparing the pickles, but somehow I manage everything by the grace of God.”

Some vegetables like lemon and mango are soaked in salt water for almost a week to get the best flavour, after which she begins to prepare them. The other vegetables, including ginger, garlic and chillies will be kept for drying after wash. For non-vegetarian pickles, the preparation has to be completed on the same day that they are purchased. If not, Deeja shares, the pickle gets spoiled easily.

The only preservative used in Nymitra products is vinegar. The vegetable pickle stays for almost four months without getting spoiled and non-vegetarian pickles have a shelf life of upto three months, according to Deeja.

She says, “The final cooking stage of the pickle is also done by me. It is difficult to bend to the ground for long hours but I don’t have another option or to make special arrangements in the kitchen, as I live in a rented house. We keep the gas stove on the ground and I place my wheelchair next to it to prepare the pickle. Every day we make 50 kilos of pickles. My sister helps me in all ways possible but I still have to do the rest.”

Once the preparation is over and the pickles cool down, it is transferred into clean pickle jars that have a tight lid. She says, “I wait at least two hours for the pickling to kick in, but if you’re trying this at home, try to wait for 24 hours for a better flavor. The jars are then moved to the Nymitra shop, which is next to my home.”

“I prepare many pickles including mango, lemon, dates, garlic, nutmeg, papaya, ginger, carrot, bird eye chilli, bitter gourd, gooseberry, fish, beef and prawns. Apart from pickle I also make chutney powder, sambar masala powder, Rasam masala powder and garam masala powder,” adds Deeja.

The 38-year-old adds that the price range of the pickle starts from Rs 50 (for 250 gram) to Rs 800 (for 1 kilogram).

“Through social media I have received many orders till date. It has helped me get a decent monthly income. I got to know more people from different parts of India through my pickle business,” she laughs.

Sharing an interesting fact, Deeja says the “most orders” she received were from army men and NRIs. “Most of the army men and NRIs buy my fish and beef pickle. I become happier when they say that even without curries they enjoy rice with my pickle. They usually buy at least a kilo of pickle from me,” adds Deeja.

If you want to try some of Deeja’s pickles, you may contact her on this number — 7902375735, to place your order.

(Edited by Yoshita Rao)

Without having done his graduation or post-graduation in English, Vineeth T Kurup, a native of Kerala’s Pathanamthitta, has become a successful English tutor with the help of TikTok. He now owns an online English academy named Manglish World.

“I had no interest in the English language when I was a kid, even though I studied in an English-medium school,” Vineeth tells The Better India. “But, after four years of engineering and 23 backlogs, I understood that while I may pass the exam, I need to be fluent in English to find a job,” he adds.

He knew he could easily find a job outside India, but wouldn’t be able to survive by speaking only his mother tongue. Vineeth reads and writes in English, but was not confident enough to converse in the language with others.

“I didn’t have any friends or family members who could help me learn English, as they didn’t know how to speak it themselves,” he says and adds, “I realised only I could help myself, so I started watching English movies.”

He added that he stopped watching English movies with subtitles when he realised he would not be able to learn the language if he continued doing so. In the initial days, it was difficult for him to understand the dialogues, as the pronunciation of the words was completely different from what he had learned in school. He watched the movies more than twice and slowly began understanding the pronunciation, and improved his listening skills.

“Even though I had improved my listening skills, I was still bad at speaking English. I didn’t have anyone to communicate with in the language, so I started repeating dialogues from these movies to myself. Not only did I improve my pronunciation, I also learned many new words,” Vineeth says.

Mechanical Engineer turns English Tutor

Even though Vineeth had cleared his BTech backlogs, he was not interested in the profession. He waited for a job that would make him happy, and as destiny would have it, found himself an opportunity as a marketing executive in an English academy four years ago.

He went for an interview at the academy in Pathanamthitta district. Impressed with his English skills, the academy gave him his first job as a marketing executive. Soon, he also began training IELTS students. “I trained students without having an IELTS qualification. And now, I have passed the exam, too,” he says.

“While working as a tutor, I had a TikTok account, but hadn’t uploaded any video on it. It was one of my students from the academy who suggested I upload one. As I didn’t know how to sing or dance like other TikTokers, I uploaded a short video in which I gave the English meanings of famous Malayalam dialogues. The Mollywood film dialogue I used was “pillecha savathil kuttharud”, which means, “Do not add insult to injury”. In one day, the video went viral, and I got over one lakh followers, and one lakh likes. I started uploading short videos on TikTok about how to learn English easily, and gained many followers,” Vineeth says.

As per his TikTok followers’ request, he also started a YouTube channel named Manglish World, where he teaches basic English to his subscribers. He has also shared short videos on his Instagram page. Vineeth has 15.8 lakh subscribers on YouTube, 18.7 lakh followers on Instagram and 5 lakh followers on TikTok.

Business Idea To Survive Lockdown Changes Career Course

“It was during the lockdown that I thought about starting an online academy of my own. As I had a good amount of followers on social media, I was sure people would come to me to learn English. Many had requested me to begin online classes. On May 25 this year, our online academy, Manglish World, was launched under VINFOTRAIN Private Limited.”

The three courses available at Manglish World academy are spoken English classes, OET classes (healthcare professionals) and IELTS classes. The fee for one month for spoken English starts from Rs 4,500, IELTS starts from Rs 7,999 and OET starts from Rs 8,999.

The academy has students between the ages of 15 and 50, including school and college students, as well as people working in government firms, and even actors. Most students have enrolled in IELTS classes. One to two and a half hours of training are provided to students every day, and the classes are available six days a week.

Besides Kerala, students at Manglish World come from Jammu and Kashmir and Tamil Nadu. Indians residing in UAE, Oman, Baharin, Qatar, Saudi Arabia, Israel, Canada, New Zealand, The UK, Australia, Germany, France, Italy and South Korea are also learning at the Manglish World.

Those interested can register on the academy’s website, email queries to info@manglishworld.com, and contact +91 6235 462 408.

(Edited by Divya Sethu)

W hen you step into Farmer’s Share, Ambrose Kooliyath’s organic farm and craft centre on the outskirts of Shornur, you immediately feel a sense of calm. A few women are occupied with working the looms at the Khadi weaving unit, while the heady aroma of butter emanates from the kitchen and warehouse.

Here, cookies are being baked – unconventional flavours like curry leaf and moringa leaf, which taste heavenly.

The centre’s pottery unit’s talents are displayed via terracotta pots with different kinds of hanging and flowering plants. Hibiscus bushes surround the area, with carpets of red flowers laid out in the sun to dry. A worker gathers a batch of colourful sun-dried leaves and flowers, which will be used to make dye. Adorable indie dogs run around – their occasional barking and the splashing of fish in the irrigation pond are the only sounds that break the silence in this part of the farm. Walk further, and you enter the woods, and finally the Nila River.

Ambrose’s wife Mini Elizabeth, their two sons Amal and Akhil, and a few teenagers staying on the farm to learn and help, go about their duties quietly. Twenty-year-old Amal designs the orders at the handweaving unit with his friend Rashid, while 18-year-old Akhil designs the terracotta cookware and planters.

On his philosophy in life, Ambrose says, “The essence of it all is the Gandhian concept of self-sufficiency and self-reliance. His idea of a just society is one where the basic needs of a person – food, clothing and shelter – are met with products sourced from within one’s locality, and not imported from outside. The farm is an attempt at that.”

“There was a time when families survived on the produce from their compound and made houses using locally available material. Now, for every morsel of food, every household item or piece of clothing, we’re dependent completely on the market and international brands. Kerala currently imports more than 80 per cent of the rice it needs from other states,” he adds.

Farmer’s Share is also a centre for learning, where children and adults can learn practical life skills like farming, weaving, construction, pottery and associated crafts.

“There is no school or that teaches children such farm skills.”

One may wonder why the youngsters on the farm are not in school on a weekday morning. However, Ambrose’s two sons have never attended school, or been homeschooled. “We might be 100 per cent literate in Kerala, but how many know how to grow their own food or build a house for themselves? There is no school or education system that teaches children such basic life skills either,” Ambrose says. That, he adds, is precisely why he decided to teach his children such skills instead of sending them to conventional schools.

Read More: Maharashtra Man Quits Steady Job To Farm Figs, Has Turnover of Rs 1.5 Crore/Year

“I’m continuously bombarded with queries about my children’s future. But this is not an alternative education model. I just moved my kids away from a system which churns out education aimed at a particular “respectable” set of professions that consider all else below their dignity,” he says.
He quickly adds that he is well aware that total self-sufficiency and self-reliance is impossible in the current circumstances, and he only does what he can. “I’m not saying everyone should grow their own rice and weave their own clothes. But we should try and see why a farmer doesn’t want his son to follow in his steps. Because he is not given a fair price for his produce, neither is he allowed to set one. In our farm, we sell our own produce, and associate with neighbourhood farmers and help them sell their products at a fair price.”

“It’s their right, not charity.”

The focus of the food section is hibiscus products – tea, concentrate, jame, infuse, honey and dye. The reason behind this, Ambrose says, is because hibiscus is native to their state. “It grows easily, with least chances of pest attacks. The same goes for tulsi. These are rich in Vitamin C and have plenty of other health benefits. Also, corporates have taken over our mountains for tea estates. Why depend on a market for a cup of tea when you can grow your own in your garden?” he asks.

The property also has plenty of jackfruits, mango and plantain trees, the produce of which are used to make daily meals for the residents. “The idea is that nothing should go to waste. Everything is available in plenty in the markets, which is why people throw away anything which looks less than perfect. We utilise each and every edible part of the vegetables, fruits and plants, and preserve the rest by pickling, drying and powdering them – even tomato and onion,” Ambrose says.

The hibiscus and trees are planted randomly, and farming is done in such a way that birds and squirrels are allowed to eat first. “It’s their right, not charity. The moment one stops expecting a particular amount of yield, things become easy. I make sure to harvest the hibiscus flowers in the evening so the bees can get their share of honey in the morning,” he adds.

While the weaving unit is associated with Khadi, the colouring of the textiles using natural dyes was developed by Ambrose.

“We use flowers and leaves of hibiscus, rose, turmeric, and also weeds considered useless, like communist pacha, for the dyes.”

Ambrose himself is the engineer and architect of all the buildings in the property. Materials used include earth, sawdust, stones and bamboo sourced from the neighbourhood.

An entire cabin for visitors has been made with left-over wood from a guitar manufacturing unit, while the roof of an outdoor hut is thatched with dried river grass from the nearby area of Bharathappuzha.

“Why I left it all to launch Farmer’s Share Farm three years ago.”

“I am basically a stonemason. I had to leave school to work in construction at the age of 15, to support my family,” Ambrose, who is a native of Vypin in Kochi, says. However, those seven years working as a mason helped him with all his craft ventures, he says. “Technically, I’m a school dropout. But my confidence comes from my knowledge and ability to build a house for myself.”

The turning point in his life came when he joined a Gandhian movement named Swashraya Vypin at the age of 22, “I learnt about the possibilities of organic farming and food in camps held as part of the movement. Later, I improvised on it and started a minimal investment organic eatery named Grasshopper in Kochi with a few friends. It was part of a tourist home where all kinds of art and culture programmes were held. I met all kinds of people.”

It was the first time Malayalis felt organic food could be tasty as well, and a regular visitor named Manjunath suggested that he and Ambrose collaborate. Together, they started a full-fledged organic restaurant named Lumiere, which ran for 14 years, first in Kochi and later in Bangalore. “It was very fulfilling, but I always wanted to focus on the concept of self-sufficiency; permaculture farming is just one part of such a lifestyle. I wanted to expand the concept of self-sufficiency to all aspects of life, which is why I left it all to launch Farmer’s Share three years ago. I included handweaving and pottery because both are dying fields,” says Ambrose.

The farm is owned by a trust comprising Ambrose, Mini and their friend Manoj Kumar IB, an IT engineer cum organic food enthusiast.

People often ask him about his alternative way of life, but Ambrose can’t understand why he is considered different. “Shouldn’t self-reliance be the norm? During the lockdown, we minimised shopping and treasured every bit of food, because we feared scarcity. Isn’t that how things should be all our lives? I don’t wish to find fault with society, I have immense faith in the power of human beings to change and adapt. But I’m a small man with no great power of influence. I can only send a message through my own life, which is what I’m doing,” he signs off.

(Edited by Divya Sethu)

“Providing food to the needy is always a better option rather than helping them with money,” begins O. A. Nazar, a tea shop owner in Kochi, Kerala. “If we give them money, they may not use it for a good cause but instead use it to buy liquor. So I always ensure to fill their stomachs with my meals for free,” says Nazar.

Walking in the footsteps of his father, Nazar and his brother, O. A. Shamsudheen, provide free food to at least 10 deprived people on a daily basis and have so far provided for 180 people.

Nazar’s father had a small stationery shop on Ashoka Road near Kaloor in Kochi. As the profit of the shop was mainly used to help others, he faced a major loss and had to shut down.

Nazar adds, “After we lost our father we started a tea shop. The shop has been running since 1984. Before the free meal service, my brother and I used to give food to the needy at lesser cost. If the food costs Rs 30, then we would just collect Rs 20 from them.”

He goes on to share, “We began the free meal service just three weeks ago. One of my friends contacted me informing that a sponsor wants to pay money to provide free food from my tea shop. Till date, I don’t know who the sponsor is.”

With the help of the sponsor, Nazar and his brother OA Shamsudheen are serving free meals to the people. “A week in advance, our sponsor provides money for the free meal,” says the 52-year-old.

Everyday except Sunday, the tea shop is open from 6am to 3pm.

“The unknown sponsor had only one condition before providing the money — prevent resale of the meal and that we should not provide food packets to the customers,” adds Nazar.

Identifying the needy

Nazar says he has a special ability to identify the needy customers who come to his tea stall. “Many come to the shop, and just by looking into their eyes I can understand whether they have money or not. Once I feel they can’t afford the money for the meal, I give them free food,” says Nazar

What started out as an act of kindness from one sponsor has turned into a wide-spread movement. Nazar adds that now more sponsors approach the duo to give them money for the meals. He also believes that with new sponsors he would be able to fill more empty stomachs.

During the initial days of the lockdown, the shop was shut. Before the coronavirus pandemic, a meal was sold for the price Rs 35, but now they had to increase the price to Rs 40 to make ends meet.

“Our regular customers are drivers, who struggle for a day’s meal. We provide them the best meal including rice, three curries and some non-vegetarian fried food,” adds the tea shop owner.

However, Nazar’s brother, Shamsudheen, is currently recovering from COVID-19. Nazar shares that once he recovers, they plan to expand the shop and provide more food to more people. He says, “Why should we stop at 10 meals? If we can, we will surely help more people by providing them the best food we can serve.”

(Edited by Yoshita Rao)

While many food delivery apps exist, is there one that caters food explicitly based on someone’s taste? To address this question, Arun S, who is from Kerala’s Thiruvananthapuram, has started a service that prepares food for the elderly, in accordance with their tastes and requirements.

“We may like spicy, salty food made of rich cream, but our parents might not be able to eat it, as they could have difficulties in consuming them due to age-related illnesses,” he tells The Better India.

Arun, who runs the business with his family, has been a professional disk jockey (DJ) for a decade. He says that while he always possessed culinary skills, he never dreamed of taking them to the next level. During the lockdown, like many, he also tried out recipes at home and worked hard on his cooking skills, which proved fruitful.

From turntables to the kitchen table

“I would help my mother in the kitchen, but was never serious about my culinary skills. As the lockdown forced bars and restaurants to shut, covers were also put on turntables and speakers at these areas. But I turned to a different kind of table. As days passed, I became famous in the local area for my noodles and meat dishes. I used to distribute the recipes to my neighbours,” Arun says.

Tasting his recipes, friends and family encouraged him to take his passion for cooking seriously. The DJ, who also runs an event-management company, started preparing more dishes on his rooftop, and posted the recipes as his WhatsApp status. He began receiving over a 100 orders a week.

Arun’s Sathya Foodz was formed in June. The business has obtained FSSAI license and works as a cloud kitchen. From his WhatsApp statuses, the recipes are also shared on Sathya Foodz’s Facebook page.

“We receive individual orders as well as orders for big events like wedding parties. The first birthday order we got was for an elderly man. His daughter, who was from Bengaluru, ordered a cake and meals for her parents. The customer had certain requirements for the food, as her parents were really old,” Arun says.

He adds, “The couple urged me to join for lunch, as their kids couldn’t be there due to the pandemic. From then, I started serving the elderly couple according to their taste. Not only that, but I also ensured there was no delay in delivery, as they might need to consume medicines before eating.”

Sathya Foodz’s famous dishes include chicken fry pollichathu, kappa-kanthari chammanthi, beef ularthu, fish curries and chicken perattu. Their prices start at Rs 350.
“I get a monthly turnover of Rs 1.5 lakh from selling my homemade food,” Arun says. “In a month, I have served almost 200 family members. I also make sure to provide more quantities of food to my customers.”

A family affair

Arun’s parents, who are retired, and his wife also help him in the kitchen. “Without their support, I would have been helpless,” he says.

At 5 am, Arun goes to the market to buy vegetables and meat for the kitchen. Arun’s father helps out with cleaning mats and packing food. His mother is an expert at making sweet dishes and vegetable curries, and his wife helps in all the chopping and cleaning required around the kitchen. Arun prepares all the non-vegetarian dishes, and has hired one worker to help in the kitchen.

“As a DJ, I always had the opportunity to connect with people, and now as a chef, I get to do the same. I wish to continue these together in the future too,” he says.

(Edited by Divya Sethu)

One of the many disadvantages of living away from home, apart from not being with your family, is the hankering for homemade food. While fast food and restaurant takeaways may be a quick fix for some, they fail to replicate the taste of a good, home-cooked meal.

But Harsha Thachery, who has been providing homemade food to their customers for the last six years, has found a solution. Through her label, Masala Box, she has been catering to customers in Kochi and Bengaluru and has served over a million meals.

She tells The Better India that it all started with a pregnancy craving.

The ‘homesick’ market

“It was during my pregnancy that I started to become more conscious of the food I eat,” Harsha begins. She adds, “I wanted healthy food for my baby and me. At the time, I had a craving for tasty yet healthy meals. I searched a lot of menus for a really good, healthy meal but I couldn’t find even one. That is when I saw a market for healthy homemade food.”

She admits that it was her husband, Jugul Thachery, who suggested that she should start a service which provides homemade food not only to pregnant women but also to those who stay away from home and miss homemade food.

A box filled with goodness

In August 2014, the brand Masala Box was born. Speaking about the brand’s name, Harsha says, “I looked up many names for brands and ended up choosing this one because it reminded me of my grandmother. She had what was called a ‘masala box’ — something that had often caught my eye when I was growing up. I remember it very distinctly.”

She adds, “I also felt that this name would be easy to remember for customers, and the domain name for it was also available.”

As the first step, the former chartered accountant took a list of 100 home chefs in Kochi and after testing samples of their food, 20 chefs were hired. Soon, with the help of her husband, she created the website for Masala Box and it wasn’t long before the orders began to trickle in.

While 95% of the chefs at Masala Box are women, Harsha says, “We are open to hiring any gender but we currently have more women chefs, who are also homemakers, on staff. These chefs pack the food themselves to allow ownership of the way the food is presented,” Harsha says, adding that her venture has over 200 home chefs who prepare the food in their own kitchens while adhering to FSSAI guidelines.

The chefs prepare dynamic menus that change every day and till date have served over 500 different varieties of fresh, home-cooked meals. Harsha says that even though Masala Box offers a range of dishes, most of the orders received are for Biryani.

At the Masala Box, chefs are not allowed to cook for more than three days a week, the founder explains, as daily service can result in the loss of joy while cooking. Once the food is cooked, the chefs hand over the food to the delivery team, who deliver it to the customers’ doorstep.

While due to the pandemic woes, operations of the Masala Box in Kochi have been stopped, their Bengaluru operations still deliver over 1,500 home-cooked meals a day.

Along with providing South Indian meals, this home-cooking venture also provides North Indian ones. The founder claims that both non-vegetarian and vegetarian dishes are made using “top quality” ingredients, which are prepared using regional recipes by the home chefs.

To try their healthy and tasty food, one can order from their website to get a home-cooked meal delivered to their doorstep.

(Edited by Yoshita Rao)

“Unlike other transgenders, I was privileged enough to have my parents help me achieve my dream of transitioning. My parents supported me, both mentally and financially, and for that, I will be always grateful to them,” says Dr VS Priya, Kerala’s first transgender doctor.

The ayurvedic doctor, who was assigned male at birth, understood her feminine identity during her childhood. So the idea of living in a “wrong body” irritated her. At the same time, she was scared to reveal her true identity to her parents. She says, “I didn’t know how they were going to take the news. All I could do at the time was to write my problems down in my diary which they eventually found.”

Recalling the struggles of convincing others of her feminine identity, Dr Priya says, “The first thing my parents did was take me to a hospital, assuming a psychiatrist could help me. Thankfully, the doctor also said that I didn’t have any mental issues. But, it was then when I was 15 that I understood I wouldn’t be able to reveal my identity to society for fear of being mocked or bullied.”

Masking my identity

It was hard for Dr Priya to portray her true mannerisms at school. Though she shares that she still managed to keep her true identity hidden. After completing schooling, she tells me that she thought of moving to a different place only to live as a woman. But as she was so attached to her parents, she couldn’t imagine leaving her family.

“As my parents are both nurses, they wanted both my brother and me to become doctors. While my brother completed his MBBS and is presently working in a hospital in Bengaluru, I wanted to be a teacher. Nonetheless, I decided to try my hands at medicine for the sake of my parents,” says the tricenarian.

After writing an entrance exam, she joined Vaidyaratnam Ayurveda College, Ollur, Thrissur in 2013. “I completed my Bachelor of Ayurveda, Medicine and Surgery (BAMS) as a man,” she says, adding, “Just to avoid questions on marriage, I then pursued Medicinae Doctor (MD) in Mangaluru. After completing the course, I got the opportunity to work as a guest lecturer in Government Ayurveda Medical College, Tripunithura and Government Ayurveda College, Kannur.”

All the while, Dr Priya says, it was hard to be someone she was not. “During this period, I tried really hard to be more manly. From my walking style to dressing like a man, I was very particular about not revealing my feminine identity,” she adds.

Though, it was only in the year 2018 when she joined the Sitaram Ayurveda Hospital, Thrissur, as a doctor that things changed. Along with doing well in her professional career, Dr Priya shares that her parents were proud of her. “I was happy with my life but my identity still haunted me. It was then that I understood I needed to inform my parents about my identity and opt for surgery,” she says.

‘Mom stood by me at the hospital’

“I started to research gender reassignment surgery, its costs and aftermath. With confidence, I then told my parents the truth. They were more saddened than shocked and I can understand their feelings, but I wouldn’t be doing justice to myself if I didn’t reveal the truth. Ultimately, it was my research that helped me convince my parents,” she says.

Dr Priya mentions that this time, instead of blaming her, her parents supported her decision. “My mom stood by me at the hospital during my numerous surgeries,” she says.

Today, after going through six surgeries, Dr Priya says, “I have two more surgeries — voice therapy and cosmetic surgery, to go through. The cost of the surgeries differs according to needs. A normal transplant surgery costs upto Rs 3 lakh but I wanted it to be perfect. So, I opted for a costlier surgery of Rs 8 lakh. I took the money for the operations from my savings but 95 per cent of it was given by my parents.”

‘Call me Dr VS Priya’

Speaking about returning to work as her true self, the doctor says that she informed the hospital authorities about her operations. “I was a bit tensed thinking of how the hospital management would react to my transition. But things were easy for me. Right from the staff to the MD at the hospital — all were supportive. When I informed them that I will be returning as Dr VS Priya, they were more than happy,” recalls Priya.

Though, it was not only the authorities that she was concerned about. She says, “I was also tensed about my regular patients and how they would react to my new identity. So, I informed them and prepared them for the change. Most of them were curious to know about the surgery and I cleared all their doubts as it is my social responsibility towards them as a transwoman doctor.”

She adds here that even though our society is changing and people are accepting trans people, we still have a long way to go.

Talking about changing her name, the doctor, who was known as Dr Jinu Sasidharan earlier, says, “Jinu is a unisex name but I wanted something different. Initially, I thought of calling myself ‘Janaki’, but my cousin suggested the name ‘Priya’ — which means loved by all. I felt like my name should be easy to pronounce and sweet, which is why, from here on out, I chose to be called Priya.”

(Edited by Yoshita Rao)

A penny-farthing cycle, also known as a high-wheeler, was the first machine to be called a bicycle and became popular across the world between the 1870s and 1880s. But this bicycle is unlike others, in that it has one large wheel in the front, a smaller one at the back, and has no chain connecting the two.

The experience of riding it is understandably very different, and sometimes even dangerous, as compared to riding a modern bicycle. With the pedals placed over the front, going at high speeds could make it hard to manoeuvre this cycle.

But, PK Kumar, a resident of Thiruvananthapuram, Kerala, learned how to ride this bike in just a few weeks. Not only did he manage to ride it downhill, through uneven roads in the Ponmudi range but also has found himself a place in the Guiness Book of Records. He completed the journey through the range, a distance of 12.7 kilometers, in 1 hour 13 minutes.

“I enjoy learning new activities and being creative with everything I do,” begins Kumar, a Physiotherapist and personality development teacher. He adds, “In 2009, after I was given an award for rendering a speech at a government school in Kerala and being an inspiration to children, many started referring to me as ‘Inspire Kumar’. It was this title that prompted me to keep trying creative activities that can set me apart from the crowd.”

Riding the Penny Farthing

Kumar’s journey with penny-farthing cycles began in 2019 when he was visiting a Just Buy Cycles outlet at Thiruvananthapuram to purchase a bicycle for his daughters and saw the unique cycle on display. He shares, “The penny-farthing cycle was placed against the wall as a showpiece, and I asked the store manager if he would take it down so I could try it out. He disagreed, even after I expressed my eagerness to learn to ride such a bike. Instead he suggested that I reach out to the general manager of the store and request their permission instead. I had to send a few emails and provide my identification proof to the organisation before being handed the cycle.”

S Vijayakumar, the general manager of the store says that the company was inspired to place a penny-farthing cycle in their store after Firefox bikes, a leading brand of cycle manufacturers, introduced the model to India in the 1870s. “There were two penny-farthing cycles on display—one in Thiruvananthapuram and another in Chennai. When Kumar approached me with his request, initially I wanted to ensure his safety. So we let him use it on a trial basis. But, after he managed to get the hang of it, we let him purchase it at a discounted price,” says Vijayakumar.

The challenges of riding a penny farthing cycle, Kumar says, were plenty. As the seat is placed above the large front wheel, while hitting the brakes, sometimes, the rear wheel would lift up above the ground. Though, being a fitness enthusiast and an avid cyclist he was able to get the hang of it soon.

Creating a world record

In the first week of March 2020, Kumar decided that he wanted to challenge himself and create a world record in the process. He rode up and down the Ponmudi hill, which is 1100 metres above sea level, with 22 hairpin bends—a 180 degree turning on mountain roads that helps vehicles slow down—on his penny-farthing.

“I completed that ride of 12.7 km in one hour 13 minutes and 55 seconds. I did not face too many challenges because my fitness levels were good and I had already mastered how to manoeuvre the penny-farthing,” says Kumar.

However, Kumar also has other quirky mentions in the World Book of Records including one for making 226 hand rotations in the clockwise and anticlockwise direction within one minute. He attempted this in January 2018 and won the title. He also holds a title for doing the same while jogging.

Another achievement he holds to his name is for riding 21.3 km on a backward brain cycle—one that resembles a regular cycle but turns right when the handlebar is turned to the left and vice versa—across the Marina Beach stretch in Chennai, Tamilnadu.

A family of record holders

At the Kumar residence, holding a world record is a sort of family tradition. PK Kumar’s wife, S Vijayalekshmi, and daughters—V K Karthika and V K Devika, also bagged the world record for doing the most number of hand rotations in the clockwise and anticlockwise direction simultaneously in 2019.

But it was not only to create world records, Kumar and his family want to spread awareness about the importance of undertaking creative activities such as cycling, running or hand rotations to prevent lifestyle disorders like diabetes or cholesterol, and also to keep the human mind sharp.

“We chose to practise hand rotations in the clockwise and anticlockwise direction because it is an activity that activates both the left and right side of the brain. Apart from that, doing these rotations for one minute boosts morale and elevates the mood of an individual,”says Vijayalekshmi, who works as the chief dietician at Cosmopolitan Hospital in Thiruvananthapuram.

A large part of the concept of self-care is nowadays based on skincare products, available in large varieties and quantities in the market. But in a bid to access these (often) expensive and luxury products, how much attention do we really pay to the chemicals we’re putting on our skin?

To tackle the issue of overuse of chemicals in consumer products, Anciya K A, a native of Thrissur in Kerala, makes 38 varieties of skincare products using ingredients available at her home. “Since childhood, I have been using only natural and homemade products on my skin. The credit goes to my mother, Tahira, who prepares all the products and ensures my skin is nourished in the best possible way,” she says.

“The products include hair oil, hair wash powder, body wash powder, and face pack. When I was a child, I was obsessed with the products being sold in markets, but my mother never allowed me to buy them. Today, I understand why, and my skin has really benefited,” she adds.

Anciya, who is 23 years old, has always boasted of skin that has no blemishes and is well-moisturised. She claims to have never suffered from dry skin, rashes, or any such infections. Married at the age of 18, she wanted to make better use of her free time. She started a YouTube channel, in which she began posting videos of her making homemade skincare products.

A mother’s love

“I learned how to make these products only by watching my mother,” Anciya tells The Better India, adding, “She never allowed me to help in the kitchen, and always said she was there to do the work by herself.”

She posted her first video on her channel, ‘Ummees (mother in Malayalam) Naturals’ in 2017. The video entailed details on homemade hair oil. “I also shared the video on my personal Facebook page. I love writing, so I made sure I wrote a brief paragraph on the product and my mother’s role in it,” she recalls.

Anciya’s first post received many inquiries and orders for the hair oil. “I didn’t even have to spend a single penny as an investment. My customers sent me Rs 5,000 in advance to prepare the product for them. The oil was made using ingredients like aloe vera, gooseberry, henna leaves and curry leaves, all of which was available at home. Within days, I started receiving good reviews, and subsequently, more orders,” she says.

Understanding the demand for natural skin care products, she began making more, and also created a Facebook page for her venture. Presently, ‘Ummees Naturals’ prepares 38 products, including face wash, cucumber gel, kajal, aloe vera shampoo, fairness oil, mixed fruit gel, henna powder, lip balm, papaya soap and kumkumadi oil.

Anciya says 95 per cent of the ingredients are homemade, whereas only five per cent are brought from the market. These include wax, camphor, and packaging material.

“On some days, I receive over 50 orders in a single day. I earn Rs 2 lakh per month from selling my products. I use the profis to grow my business and make more varieties of the products,” she says.

Anciya’s husband, Ramsheed, who is a graphic designer, helps her by giving labels for her products. She says these labels help her get more customers. “All my products are tested in labs and checked by qualified doctors. Only after testing are they sold to customers,” she says.

Involving homemakers

Anciya works with a network of homemakers to procure her ingredients, be it aloe vera, or hibiscus. “I network with women from Thrissur district, and they cultivate the aloe vera, curry leaves, hibiscus leaves and other plants for my products. After the harvest, they come home to hand me the material, and I pay the market price for it. Over a 100 homemakers sell their ingredients to me. I’m glad I can help other women grow with this endeavour,” she says.

Apart from homemakers, Anciya also collects ingredients from children. During the lockdown, many children brought hibiscus leaves for her. For each box, she gives Rs 200 to them. To earn some pocket money, some children have also started cultivating hibiscus plants at home.

Currently, Anciya makes all skincare products at home. “My family helps with the process. My brother used to take leaves from work just to help me out. My family’s support is the main reason I became a successful entrepreneur,” she says.

She wishes to expand her business and open a factory in the name of ‘Ummees Naturals’ soon.

For orders, Anciya can be contacted on her website, Facebook page, and Instagram, as well as on 96338 74232, 81390 72515.

(Edited by Divya Sethu)

“I have loved cooking since childhood,” begins Ranitha Shabu, whose light palappams and mouth-watering kozhukattas are also a visual treat. But being a food entrepreneur wasn’t this Kochi native’s initial calling. “I began to experiment with more dishes after I gave birth to my son, Gokul, who seems happier when he sees new types of food on the table. I have tried out many recipes in the bargain,” she says.

Even though Ranitha and her husband, Shabu, were working full time, it was difficult for them to make ends meet. While she worked as a secretary at a milk society production unit in Kochi, Kerala, her husband worked for a tyre company as a foreman.

Ranitha tells The Better India how her chance endeavour now helps her support her family.

An appam venture

It was in the year 2005 that Ranitha first received an order for 100 idlis. “We live near the Resmi Arts and Sports club. One day, students from the club were going for a trip and they needed idlis for their breakfast. So, I prepared 100 idlis, sambar curry and coconut chutney for them free of cost. The members returned with good feedback about the food. This is when I realised I could make some extra cash by selling my homemade food,” says 46-year-old Ranitha.

After discussing the matter with Shabu, she launched her Gokulson Food and Processing Unit in the same year. Her husband assured her that he would look after the food distribution while she prepared the food.

Within days, the duo started to receive orders from different hotels of the locality. In just one month, Ranitha got an order for 1,000 idlis.

Slowly and steadily, they began to receive more orders. Not just for idlis, the couple also began to sell idiyappam, vattayappam, chakkayada, chakka vattayappam, kozhukatta, palappam, neyyappam and unniyappam.

Everyday before going to the milk society, Ranitha prepares the food and she and her husband distribute it on their way to work. Gokul also helps his parents in distributing the food on his way to college. The 24-year-old shares, “I pack the food and distribute it to different shops, college canteens and to my friends not only to help my parents but also, the money I collect from this is used to pay my fees for my MBA classes.”

With the increase in orders, Ranitha and Shabu quit their job to focus on their food business.

Made to order

With a burgeoning demand for their food, it became increasingly difficult for the duo to prepare the items on a single stove. The duo enquired in many companies about machines which can make more items in a short duration but all was in vain.

It was then, in the year 2006, that Shabu designed a machine which can make 450 palappams in just one hour with the administration of a single person. His design was executed by a local engineer from a metal company. However, that wasn’t his only design that helped the initiative. Shabu also designed an idiyappam machine, a special cooker—which can make 750 dishes in just one hour—to steam vattayappam, chakka vattayappam and kozhukatta for the Gokulson Food and Processing Unit.

Though he designed the machines, the duo had to take a bank loan to buy the machines and steamer from the metal company, which cost over Rs 30 lakh. They further share that they have also taken financial aid from the Pradhan Mantri Yojana, Women’s Industries Programme and Entrepreneurs Support Scheme of Thrissur district industries centre, to fund their initiative.

Speaking of the earnings from the biz, MBA graduate, Gokul says, “Before the coronavirus pandemic, we used to get around Rs 1 lakh per month. But now, we get only Rs 60,000 per month. We hope the situation will soon change and we will be able to earn more.”

Ranitha says she has employed seven women workers to help her in the kitchen. The women work in three shifts, the earliest of which ends in 4 hours while the latest shift extends to 8 hours, per their convenience. She says that her employees are homemakers and they are more than happy to earn from something they are more experienced at.

Now, Ranitha tells me she wishes to expand her business to employ more women.

(Edited by Yoshita Rao)

Visually impaired Sudhakara Kurup has been running a stationery shop in Kerala’s Pathanamthitta district for the past 46 years. He manages it without anyone’s help — from opening and organising the store to interacting with customers and keeping track of finances, the 69-year-old does everything on his own.

“At the age of 14, I realised I was gradually losing my vision. Regardless, I do everything that people with vision do,” Sudhakara tells The Better India. He adds, “When I was still studying, there was a period where I started noticing that my surroundings seemed a bit blurry every morning I woke up. I began facing difficulty in seeing objects from a distance. By the time I turned 21, I’d lost my vision completely, due to glaucoma.” He adds that he feels privileged to have been educated till Class IX.

Embracing change

At the age of 21, Sudhakara was hospitalised for almost three months in a Thiruvananthapuram hospital for his eye treatment. However, the doctor told his family that even if a transplant was done, he would not be able to see anymore.

The initial shock and confusion over how he would lead a normal life grew into an understanding that he had to adapt to a life without vision. “I decided that I didn’t want to be a disappointment to my family members,” he says. Slowly, with their help, Sudhakar began adjusting to his new life.

“We can’t plan everything out in life, and can’t avoid unexpected challenges. These force us to step out of our comfort zones. If I had hidden away from this challenge, I would have missed the opportunity to learn and grow,” he says.

Eager to start earning to support his family, he reached out to friends and extended family members to inquire about employment opportunities for the visually impaired. “Math was my favourite subject in school, and I used to tell my parents, as a kid, that when I grow up, I will own and manage a shop. Keeping this in mind, my father helped me open a two-room shop near our home when I was 22 years old,” he says.

With a few annas he received from his father, Sudhakara began his venture, which he now continues independently. He hails an auto to take himself to the market, where he sources goods from a friend’s store. He makes sure to arrange the products on the shelves on his own, because if someone else were to do it, Sudhakara would not understand where these products are kept. “I have been placing the products in the same places for the last 46 years. Even though I can’t see through my eyes, my inner mind sees and recalls everything,” he says. He adds that the only time he faced a problem was during demonetisation in 2016. It took him about a week to learn the length and width of the new notes.

‘Kochettan’

Vallikodu villagers call Sudhakara kochettan, which means younger brother in Malayalam. “The villagers are helpful. If I take long to get the products from the shelves, they remain patient. They say I can take my own time to give them the product, or the balance amount,” he says.

He says his legs are his navigator. “I generally don’t use slippers, and this helps me navigate through places easily. I calculate the number of steps from one place to another in my mind — for example, there are 80 steps between my shop and my houses,” he says, adding that even within his store, he can move with ease, because he’s aware of exactly where everything is placed. He also makes sure others who enter his store don’t move around things without his permission.

He doesn’t use a stick to walk. “I have seen my village, and know my area clearly. I am comfortable with walking without a stick, and till date, have not fallen anywhere,” he says.

Sudhakara often sleeps in his store, because he believes that if he is available all the time, villagers can fulfil their requirements at any time of need. “I go home to bring water to the store, bathe, wash my clothes, and eat,” he says. In a sense, kochettan’s store operates 24 hours a day.

He adds, “I live with my brother, his wife and their two children. Whatever profit I earn, I use it to buy new products, and the rest goes to my family. The amount is not too large, but I do what I can,” he says.

Sudhakara says he does not wish to be a burden on anyone. “I know everyone at home loves me, but I make sure I do everything on my own, without causing them any disturbances. My wish is to work in my store till my last breath,” he says.

(Edited by Divya Sethu)

Way back in 1872, Hermann Gundert created the first Malayalam-English dictionary. More than 150 years later, 83-year-old Njattyela Sreedharan recently published his dictionary which is a compilation of four major South Indian languages — Malayalam, Tamil, Telugu and Kannada. There are a whopping 12.5 lakh words in this unique dictionary. Sreedharan says, “For each Malayalam word, you find a corresponding word in Kannada, Tamil and Telugu. It is truly my labour of love.”

This was his life’s work, wherein he invested over 25 years painstakingly compiling it, in his hometown — Thalassery in Kerala. What is worth mentioning here is that Hermann was also in Thalassery when he compiled his dictionary all those years ago!

“I think it is his spirit that entered my body and made me work on this project,” begins Sreedharan. What is even more surprising is that Sreedharan did not even complete formal schooling. He dropped out of school when he was in Class IV itself, but it was his passion for words that pushed him to accomplish this.

“After dropping out of school I worked at a local beedi-making factory,” he says. Despite working at the beedi factory, Sreedharan took up the Eighth Standard Public Examination (ESLC) privately and cleared it. “Subsequently, I got myself a job at the Public Works Department,” he adds.

Even though Sreedharan has been working on the dictionary since 1984, it was only in 1994 when he retired from his job at PWD that he decided to spend all his time putting together the dictionary. “I would spend hours in my room pouring over words and working on it. It gave me so much satisfaction and happiness,” he recalls.

A sheer will to learn

While he did not have much of a formal education he enjoyed reading and always picked up interesting books. What he also liked was to travel and meet people from different places and interact with them. He also learnt the four South Indian regional languages all by himself.

“Interacting with the local people of these places helped me learn the nuances of these languages,” he says. “Once people learnt my passion, they opened up to me. Everywhere I travelled, I was always welcomed and people were always curious and ready to help in my compilation work. Whether it was during my stay in Mysore or in Andhra.”

He mentions how sometimes he would easily find the word meaning in two out of the four languages and would not rest until he managed to find it all. “I would often correct the errors in dictionaries that were used commonly,” he says.

Speaking about how at times he would find the meaning of a particular word in two languages and struggle to find its meaning in another two languages, he shares, “One such word that I struggled with was in finding a Telugu equivalent word for ‘vayambu’, which means an ayurvedic plant in Malayalam. It took me close to six years to find it.”

There have been many such eureka moments that Sreedharan cherishes. “It’s like a game and the thrill of finding the meaning in all four languages is unparalleled. There have been instances when the word meaning has come to me in a dream and I would literally jump out of bed to make a note of it,” he says.

Dreaming of Words

While such comparative studies are usually undertaken by universities and students, Sreedharan embarked on this journey all by himself with no financial backing whatsoever. He says, “It was very difficult to find a publisher. I visited so many private publishers and institutions and was turned away by all of them.”

It was documentary filmmaker, Nandan, who decided to capture the life and struggles of Sreedharan in his documentary – ‘Dreaming of Words’. In the video, Nandan highlights the difficulties that Sreedharan encountered when he was looking for a publisher.

After several ups and downs, the dictionary finally saw the light of day in November 2020 when the collective efforts of the Senior Citizens Forum in Kerala paid off. The work on the documentary was completed just before the pandemic and it is currently being shown at various film festivals across the globe. It will be made available online soon.

Priced at Rs 1500, this dictionary pans over 900 pages and if you would like to get yourself a copy, you can call P Kumaran at 9895410120 and place your order.

(Edited by Yoshita Rao)

In 2016, after almost five years of living in Abu Dhabi with her husband Ajin M P, Lakshmi Raj returned to Kerala. But her return was marked with certain setbacks.

“In Abu Dhabi, I used to get instant food products, which made cooking easier and less time consuming,” she recalls in a conversation with The Better India. “However, after I settled back here, I found it hard to get these instant food mixes, especially grated coconut.”

Lakshmi says that most dishes native to Kerala use some form of coconut — grated, ground, or milk. “Even in a curry or salad, we use coconuts. Having to grate it the traditional way every time was proving to be difficult for me. Even though Kerala has plenty of coconut trees, grated coconut is not easily available here in the market. I searched for it in shops and supermarkets, but couldn’t find good quality products,” she says. This predicament led her to start her food venture, Easy ‘n’ Fresh, in 2016.

Lakshmi, who is an MBA graduate, discussed this matter with her husband. “During my college days, I had plans to start a business and become an entrepreneur but did not know what exactly I could produce for buyers. When I faced the unavailability of grated coconut after returning to Kerala, I figured it was the best product to provide to customers,” she says.

The 34-year-old says the traditional coconut grating process will take almost 30 minutes for newbies like young mothers and bachelors. “But my grated coconut, which comes in packets, can help them cook easily,” she says.

Easy ‘n’ Fresh started in Lakshmi’s home in Kerala’s Thiruvananthapuram district. As the first step, she took a personal loan of Rs 5 lakh to buy the machinery for the production of grated coconut. After this, she tied up with coconut farmers in the state. She buys the coconut from them at market price.

Initially, Lakshmi started by distributing her product at local stores. Now, she distributes it in different supermarkets across Kerala. “A hundred grams of frozen grated coconut costs Rs 33, and 200 grams costs Rs 46. The shelf life of the product is five days,” she says.

With the increasing demand for her product, Lakshmi has also opened a production unit at NSS Karayogam Road in Anayara. She also has six employees to help her out at the unit.

Apart from grated coconut, she now also produces coconut chutney powder, varutharacha chicken curry masala, prawns chutney powder, hot processed virgin coconut oil, frozen grated coconut and theeyal masala.

“I earn Rs 1 lakh per month from selling my product,” she says, adding, “The profit is used to expand my business and make more varieties of products.”

While many businesses suffered due to the COVID-19 pandemic, Lakshmi’s venture carried on mostly undisturbed. “I believe that because I’m producing food items, I didn’t face that many issues, and still managed to receive decent income. Demand for food items will always remain high, even in times of crisis,” she says.

She wants to advise homemakers who are passionate about starting a business to go ahead with their ideas. “If we do what we love, even setbacks will not affect us,” she says.

This year, Lakshmi is planning to start making coconut pickles, as well as coconut water squash and vinegar. “All the coconut-based products made in my production unit are tested in labs and checked by qualified doctors. I only sell them to customers after testing and verifying,” she says.

She adds that Keralites mostly buy grated coconut from her, and outsiders buy chutney powders. After orders within the state, Easy ‘n’ Fresh gets most from Delhi. “Delhiites are huge fans of our chutney powders, and are now trying out our grated coconut as well,” she says.

For orders, Lakshmi can be contacted on her website, Facebook page as well as on 8547120241, 9400561777.

(Edited by Divya Sethu)

Abdul Kareem, 57, says he has the lockdown to thank for his latest invention. “During the lockdown period, I thought — what if electricity and LPG supply stop one day? What alternative can be used to cook food? Even though traditional stoves are available in Kerala, many people hesitate to use them due to the thick smoke. That’s when I started work on my rocket stove,” he says.

The Ernakulam native came up with his invention—which not only cooks your food but also has an inbuilt oven and a separate water heater—in March 2020. Kareem says it can be fueled by waste paper and coconut shells, apart from firewood.

The rocket stove is based on a concept developed by the British in the 1850s. He explains, “A British version contains an insulated vertical chimney. I have seen it in many hotels in Kodaikanal and Munnar. This burning stove ensures complete combustion before the flames reach the cooking surface.”

He did more research on Google about the British stove before making one. “I have my own company — Excellent Engineering, in Kochi where for the past 40 years, I have been making products such as boilers, and many industrial materials,” Abdul says.

With the help of five employees of his company, he created his own version. The 57-year old’s invention is made using 4 mm mild steel sheets, and the oven chamber is made with stainless steel sheets. The materials for the stove were taken from his company and are easily available at the market.

He recalls, “After the stove was made in our company, we tested it near my house using firewood as fuel. We cooked rice on the cooking stove and made a chicken dish in the oven and heated water. I was delighted to see my stove working as I expected. Seeing this stove functioning, my relatives and friends started ordering the stove. Then, with my employees at the company, we began the production of the rocket stove.”

Comprising an oven, a cooking stove, a water heater and a pipe to let out the smoke, Abdul says, “My product is a one-time investment.” He adds, “Many products have just two or three years of warranty, but for mine, I am assuring a life-time warranty.”

Abdul says that people can even use dry waste to operate the stove. All vessels, including clay pots and non-stick pans, can be used on the stove.

The stoves are available in four models and are easily portable too. The premium model costs Rs 20,000, which weighs 60 kilos.

The regular model has two options for cooking and grilling. This stove costs Rs 6,500 and weighs 35 kilos. And the basic model has only the cooking option, which costs Rs 5,000 and weighs 30 kilos.

Abdul also has a fourth kind, which he calls a ‘tour package stove’, intended for cooking on the go. This portable stove costs Rs 7,000 and weighs 20 kilos.

Abdul’s rocket stove was launched after various rounds of testing. He says, “In the last six months, many quality tests were done, and we have ensured that the product meets all safety standards.”

He also wishes to mass-produce his invention; however, most of the orders are currently received from Kerala. Till date, Abdul has received over 100 orders for his rocket stove. “I am ready to distribute my product outside Kerala as well. As the stoves are portable, they can be sent through the courier system, which I have tied up with,” he concludes.

To order a rocket stove from Abdul, you can contact him on 95624 02265.

(Edited by Yoshita Rao)

There could be a plethora of reasons that motivate an individual to move towards a sustainable way of life. For Jojo John, resident of Kochi, Kerala, it was a headline about the United Kingdom banning fuel vehicles by 2030. Fascinated by how an entire country would switch to alternate modes of transportation, he decided to buy an electric car and even power his house with solar energy.

“My electricity bill was soaring and reached Rs 4,000 a month during the summer season. So, I installed solar panels in January 2020 to power the appliances of daily use. I was also contemplating buying an electric car as I realised that installing solar panels could power an electric vehicle as well. Thinking ahead, my electric car powered by solar energy could reduce pollution and also cover the recurring fuel costs behind it,” Jojo explains.

Jojo, an anaesthetist at a government hospital, adds that he chose to install a 5 Kw solar powered system for Rs 3.25 lakh and synchronised it with the Kerala Electricity Board grid. The doctor bought a Tata Nexon EV in June 2020, and claims that not only his car but also all the appliances in his house get powered by solar energy as well.

Going Off The Grid

“I calculated that the fuel costs for driving the car are about Rs 8 per km. Using electricity from the grid to charge the electric car would cost between 50 paise and Re 1. But if I used solar energy to charge the vehicle, the cost would come down to zero. The battery life of the car is eight years, with no maintenance costs. The move makes it a very economical prospect,” Jojo adds.

The solar panels, he says, generate about 30 units of power in a day and his car requires 25 units of electricity for a full charge. “It does not require me to charge the car daily for my commute to the city. The air conditioner, refrigerator, washing machine, CCTVs, microwave and television all run on solar power. However, during monsoon or cloudy days, I use the electricity from the grid,” he adds.

Akil Alex, the founder of Solar Kart, the company that installed the solar panels at Jojo’s house, explains, “The solar panels generate 4,000 watts in a day, and Jojo’s requirements are about 2,000 watts. The excess electricity, if unused, returns to the grid. When the solar panels generate less power on a cloudy day, say, for example, 500 watts, his house can use the electricity from the grid to satisfy power needs.”

Speaking to The Better India, the doctor says in the past one year he has hardly paid Rs 70 to Rs 140 (during summer months) to the power utility company for his electricity usage from the grid.

Jojo says using solar panels has relieved him of the guilt of using electricity generated from coal. “I researched, referring to journals and papers, for three months to understand and calculate all the dynamics before making the decision. No one in Kochi had done this before, and it became difficult to get things right with no reference at hand. But now I am satisfied with the results,” he adds.

Jojo says that it would be better if there were more charging stations across the country to allow for longer road trips in eco-friendly vehicles.

Taking cue from Jojo

Watch Jojo explaining Akil how the solar initiative helped him economically.

Akil says that he received over 200 calls after Jojo’s initiative of operating his house and car on solar power went viral on social media.

Priyadarshini Karve, executive member of Indian Network on Ethics and Climate Change (INECC) says that charging electric vehicles from renewable energy is the correct path for using clean energy.

“Electric vehicles often get charged from the electricity generated by burning fossil fuel like coal so this only marginally serves the purpose of using clean energy. The carbon emissions by electric vehicles might be zero at a traffic signal or during the commute. However, it is still responsible for a percentage of carbon emissions, as often the electricity used to charge the battery comes from the burning of coal or fossil fuel,” Priyadarshini says.

The expert adds that electric vehicle users should take a cue from Jojo. “Only by using a renewable form of energy to charge electric vehicles will help mitigate the greenhouse gases and fight climate change in a true sense,” she says.

“Many products are available in the market to treat dandruff but how many of them are safe to use for our children?” wondered Kerala’s Thiruvananthapuram native, Sreevidya M R. As a mother, she was worried about her daughter, Gayathri’s worsening dandruff condition. So, she did what any Indian mother would do. She turned to a trusty family remedy. Little did she know that this remedy would soon earn her lakhs of rupees.

It all started in 2016 when Gayathri was in Class 8 that she was detected with a severe dandruff condition. “Whenever I saw a new advertisement about a dandruff product, I used to buy it for Gayathri. Over the years, I bought many oils and shampoos which claimed to remove dandruff to help her, but to no avail,” Sreevidya recalls.

Finally, with nothing that seemed to work, Sreevidya turned to her mother who suggested she try their traditional hair oil remedy to remove dandruff. She adds, “During my childhood, I didn’t have dandruff. Maybe it was because of this traditional oil my mother used to make. So I thought of giving it a try once again to help my daughter.”

“My mother asked me to buy fresh coconut milk, aloe vera, gooseberry, hibiscus and other ingredients to make the traditional hair oil. She was very particular about the proportion of the ingredients to be added in the oil. She said that each ingredient had different benefits so it had to be taken in specific amounts. So, I carefully collected and mixed the ingredients for the hair oil,” she says and adds, “Seeing Gayathri’s itchy scalp and flakiness, I wanted to give her the best oil. So I didn’t feel bad spending almost three hours near the hot vessel preparing the hair oil. However, I was constantly thinking about what would happen if the hair oil didn’t work as even the best products available in shops couldn’t solve my daughter’s problem.”

Sreevidya along with her mother prepared 1 kg of hair oil for her daughter. And, to everyone’s surprise, within weeks of using the hair oil prepared at home, she says, “My daughter’s bad dandruff condition took a permanent vacation and her hair started to grow healthily. I could clearly see the white scales vanishing from my daughter’s hair. Her hair also started to grow well. Initially, her hair was dark brown in colour, but after the use of the traditional hair oil it slowly turned into black.”

Seeing the change in Gayathri’s hair, her classmates and teachers became curious to know her secret and without skipping a beat, the then 13-year-old revealed that it was the oil prepared by her mother that worked wonders for her.

My daughter, my advocate

Soon, Sreevidya found herself catering to the requests of her daughter’s teachers and friends. “Even though I made the oil for dandruff, my daughter’s teachers tell me the oil is great for hair growth, too. Hearing this, I become even happier that my product is not only helping my daughter but others too,” she says.

As Sreevidya began to use the hair oil along with her daughter, her friends and relatives enquired about the hair oil too. And that’s how, from a family recipe for beautiful hair, Agada Herbal Remedies was born in 2018.

“I discussed the business idea with my friend, Shaji Thakidiyil, and he supported me to begin the hair oil production,” Sreevidya explains. To start Agada Herbal Remedies, Sreevidya took a personal loan of Rs 4 lakhs.

Initially, the hair oil was distributed to local stores, but now it is available in different supermarkets in Kerala.

The 42-year-old recalls, “When we started out, Facebook was a great help. I still remember when I first posted a picture of our hair oil bottle on the social networking site. Within days, I received enquiries and orders. Most of the customers also added their review on my page and seeing the review, new customers came to the page and ordered the product.”

While Nandikesam Herbal Hair Oil is only one of the products of Agada Herbal Remedies, Sreevidya also produces herbal shampoo, indigo oil to help darken greying hair, and sanitisers at her unit, on customer demand. Speaking about the prices, she says, “A 100 ml of Nandikesam Herbal Hair Oil costs Rs 350, 200 ml costs Rs 680, and 500 ml costs Rs 1,700.”

A hair oil remedy for all hair types

“As demand for my product increased, I opened a production unit at Pallimukku, Peyad in Thiruvananthapuram. I have three employees to help me at the unit,” she says.

Sreevidya says that her daughter is the “tester-in- chief” for all products of Agada Herbal Remedies. “My daughter gives me an honest review of all the products I make. Apart from being my personal critic, she is a good motivator too,” she says.

“My daughter also tells me that the hair oil is a stress buster for her. Some days when she is stressed about studies and can’t get good sleep, she applies the hair oil and falls asleep immediately,” Sreevidya says and adds, “Seeing my daughter’s smiling face, I feel even more proud of my product.”

But the hair oil, she says, is a product for everyone. “People of all age groups use my product. My hair oil is being used by small kids and even old age people,” she says.

She explains, “All ingredients of the products—such as the Indigo plant, Bacopa Monnieri, Eclipta Alba, Aloe Vera, Gooseberry, Hibiscus, Spikenard and Camphor—are mostly sourced from local farmers who cultivate them organically.”

The homegrown brand claims that all their products are tested by qualified doctors and only after that are they sent for distribution.

“I get a monthly income of Rs 3 lakh by selling my products. The profit amount is mainly used to expand my business,” says Sreevidya, adding, “I wish to produce ayurvedic soap and face wash this year.”

With customers from all over Kerala, the brand also gets orders from Chhattisgarh, Maharashtra, Karnataka and Delhi.

While Nandikesam Herbal Hair Oil is available on Amazon, one can also get in touch via Agada Herbal Remedies’ Facebook page or website, or contact Sreevidya on 9446774222, 9497060310, to place orders.

(Edited by Yoshita Rao)

Basheer Kalakkal, who was born and raised in Kozhikode district, Kerala, did not have any architectural background or experience needed to build a house. “I’m just a Class X pass out,” he says, and adds, “It was my love for the environment that took me down this path. I cultivate fruits and vegetables, and I’m an environmentalist.”

While protesting sand mining and brick carving, the 61-year-old is often asked if and how he will build a house without the two practices. “Today, not only have I built a mud house, I now also help others make similar ones,” Basheer tells The Better India.

In 2016, Basheer constructed the mud house, which is surrounded by mango and guava trees. “All the mud we used for constructing our home was taken from our land itself. As the land was on a slant, we had to level it using an earth mover. So, the excess mud was collected and used for our property,” he says.

Basheer follows Zero Budget Natural Farming (ZBNF), which helps plants grow naturally without the use of pesticides or fertilizers. He takes up contracts from people who wish to have this system in their homes or on their lands. Due to his work, he, along with his family, often have to travel across the state. Up until 2016, they preferred rented rooms, but as the family expanded, Basheer realised he needed a house of his own.

“Mud houses do not harm the environment, and I’d been wanting to build one for a very long time,” he says, adding, “I found that my area had very few mud houses as well. I chalked out a plan in my head, in terms of how much mud I would need, and the number of workers I would need.”

But Basheer faced many sceptics, who told him that a mud house would not be as spacious as modern-day houses. However, he helped them understand how a house can be built in a way that is low-budget and incorporates modern needs. The mud house is built within 1,090 sq ft, and includes three bedrooms with attached bathrooms, a kitchen, a work area, a hall, and an outdoor seating area. He has used normal tiles for the floors, while roofing has been done with fired-clay tiles. The sextagenarian claims these mud houses can be built within three months. “Our house was built in one year. The construction took more time, as I was busy travelling. Otherwise, the work can be completed within three months,” he says.

The process

Basheer says a proper proportion of mud and water is required as per the size of the house. He adds that the house does not use mud thicker than two inches.

“We did not purify the mud using a net or other machinery, and used our hands to remove the thicker mud. After the powder soil was sorted, it was mixed with cow urine, fenugreek, haritaki powder, persea macrantha, and water. After this, we took the mixture, which was now solid, to set up the house. In case the mixture becomes too liquidy due to excess water, we add more mud to get the correct proportion,” he says.

Four farmers helped Basheer build the house. “I met them while carrying out ZBNF. They told me they had made mud houses before, and I immediately asked them if they could help me build mine,” he says, adding, “I paid the helpers Rs 15,000 in total, and the full cost of the house was Rs 9 lakh. If one were to build the house within a lesser area, the cost would’ve been reduced.”

The only part of the house that uses cement is the tiles, which was due to the insistence of Basheer’s wife. Talking about the mud house’s merits, he says it’s malleable, disaster-resistant, recyclable, has thermal insulation, and costs less to maintain.

Basheer says many have reached out to him to learn the technique of making mud houses.

‘An eco-friendly life can be easy’

Basheer also has a garden which includes fruits and vegetables. All plants are cultivated using ZBNF. “At home, I cultivate tomato, brinjal, chilli, cabbage, cauliflowers, pepper, guava, bananas, coconut, and miracle fruit. Most of these are cultivated in grow bags,” he says.

He also owns land in Palakkad’s Attapadi, where he cultivates more varieties of mangoes, bananas and other fruits and vegetables.

Basheer says he wants others to understand that leading an eco-friendly lifestyle is not as difficult as one might think. “With small steps, we can coexist without harming Mother Earth. I’m willing to help others realise this in all ways possible,” he says.

(Edited by Divya Sethu)

Kochi-based architect, Elizabeth Cherian, always created beautiful terrace gardens and vegetable patches for her clients but she could hardly find time to create her own little paradise.

However, confined at home during the COVID-19 pandemic lockdown, the 33-year-old decided to pursue her longing desire to have a terrace garden of her own.

In October 2020, she found her way to the nearest nursery and bought seeds of various vegetables and fruits. By December that year, she had 30 varieties of vegetables and fruits growing on her 10-cent terrace land.

“I always set gardens and landscaping for my clients and thought — why shouldn’t I do it for myself? With my gardening success, the majority of my daily vegetable needs are sufficed by the home garden. Apart from potato, onion, ginger and garlic, I do not buy any vegetables from the market,” says Elizabeth, who lives with her brother, husband and two kids.

She adds that her garden produce has been so overwhelming that she is regularly distributing vegetables to her extended family living in the same colony.

“On my daily visit to the terrace garden, I find at least 20 ripe tomatoes waiting to be harvested. What will I do with so many tomatoes? I distribute the surplus to seven families that include two uncles, grandparents and my brothers,” she exclaims.

Elizabeth grows all the leafy vegetables that include mint and coriander as well. Some of the other vegetables in her garden are tapioca, aubergine, gourds, chillies, beans and okra.

“As a Keralite, dosa and sambar are a staple breakfast in the family. We have at least two vegetables and curry for lunch whereas, for dinner, we consume meat or pulses. Thanks to my garden we have not faced any deficit in our vegetable needs,” Elizabeth says.

How to be an organic urban gardener?

About her experience with growing vegetables, the architect explains, “I wanted to grow all the plants organically, and I started treating the seeds accordingly. I soaked the seeds in rice water for six hours or overnight as needed. I prepared the soil by mixing rice husk, compost and soil. I added water cow dung, peat cake and other organic matter, like vermicompost, to provide the right nutrients to the soil.”

Elizabeth says the abundant vegetable produce is due to the organic nutrients given to the soil. “I spray neem oil every week to prevent pests on the plants. As the plants and vegetables are chemical-free, the bees, insects and other birds thrive on the food. Out of 10 fruits in the garden, we only get two to eat. Sometimes I end up finding only the skin of the beans as the birds have eaten them,” she laughs.

“I have lived here for many years and did not see any bird apart from the crow. But now there are visitors like parrots and other local birds to feed on the garden food. I am glad that I can help support the ecology in a little way,” Elizabeth tells The Better India.

The urban gardener says that she plans to try growing ginger and potato in her garden. “I am sure that I will succeed and hopefully I can grow more vegetables in future to become self-sufficient,” she beams with confidence.

(Edited by Divya Sethu)