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The Recipes of Life By Nanditha Elizabeth Roy It was like any other morning- I woke up to the sound of my dog barking and reluctantly got out of bed to let him out. The sun was playing hide and seek with the curtains in my room, and I knew I wouldn't be able to go back to bed; I could feel the last remnants of sleep slipping away. As I sat down at the edge of my bed, with my dog nibbling my feet, I closed my eyes for a moment and the events over the past few days flashed before my eyes… I was jostled back to reality when Amma called out for breakfast. The euphoria was momentarily broken- nevertheless, I could feel the excitement creeping in. I was fidgety during breakfast, and Amma kept giving me her signature death stare. I couldn't blame her- I tend to get very annoying when I'm excited. My brother kicked me under the table and said and said, "Gosh chechi (sister), will you stop it!?” But I was too distracted to retaliate or even register what he was saying. My brother did not understand that it was no ordinary day for me- for the first time my mother was going to voluntarily cede control of something to me. For 18 years, Amma was an active stakeholder in all the decisions of my life. It frustrated her to no end when I decided to go to college 3000kms away from home, where she had absolutely no influence. The lockdown, for her, came with a silver lining- she could have the family under one roof again, right under her nose and Amma was happy that her daughter was back home. Me? I wasn't very happy with this new arrangement. Having tasted complete independence for 8 glorious months, I dreaded my mother micromanaging every aspect of my life again. However, it wasn't as bad as I feared, but there were some things my mother just refused to let go. One of them was my access to the kitchen. It was a cooking disaster way back in 9th grade that led her to believe that I shouldn't be left alone in the kitchen. I was finally able to get back to cooking and exploring my culinary interests during the lockdown but, Amma just wouldn't let me do it on my own! She disapproved of the way I chopped onions, shook her head at the way I stirred- she was breathing down my neck every time I stepped foot in the kitchen. But that did not stop me from trying- whenever I wasn't actively cooking, I was thinking of various dishes in my head- looking at the available ingredients at home and trying to come up with something new. Unfortunately, all of this was in my head and none on the plate. So one day, I worked up the courage and went up to my mother. "Amma," I said. "Hmmm…" "Amma," I repeated. "Hmmmmm…" "Amma!" "What do you want, child!?" "I want to cook something." "Not now, I'm busy. We'll do something tomorrow." "No, Amma, not with you. I want to cook something on my own. Without you. Just me." Amma did not say anything for a while- I was on the verge of panic. Screaming and angry Amma, I could understand. But quiet and brooding Amma? She scared me to death. After what seemed like an eternity, she said, "Okay, but you will have to do everything on your own. From going to the grocer to cleaning the utensils to chopping all the vegetables; you will have to do it all by yourself." "Yes, Amma." "Okay then,” she said, with a smug smile, “You can have the kitchen day after tomorrow. But let me make this very clear- if you break any of my plates or burn anything, it will be the last time that you would ever step foot in my kitchen. Have I made myself clear?” "Yes, Amma, thank you," and I turned to leave. "By the way," she said, "what do you plan on cooking?" "Mutton Biriyani," I said and ran away before Amma could change her mind. ____ I entered the kitchen at around 9:30 in the morning. I figured I would need at least 3 hours to cook, plus an additional hour as a buffer, in case something went wrong, and Amma had to swoop in to make some khichdi for lunch. But that was the worst-case scenario. Why did I chose such a complicated dish, something that even experienced cooks have trouble getting right? Well, I did not have any reason as such except that I loved biriyani. It wasn't something that I ate often, but, when I did, Oh boy! It was closest I could get to achieving ‘nirvana’. The tenderness of the meat, the aroma, the flavour- it was an emotion on a plate. I will fight anyone who says it is an overhyped dish. Plus, I knew that if I nailed it, Amma wouldn't have anything to use against me, and we would finally be able to move past the Great Big Fiasco of Grade 9 (sorry, I'm too embarrassed to say what it was). I had all my ingredients ready- the mutton was defrosting, the onions were in the sink, so were the tomatoes, chillies, curry leaves, mint, and coriander. Theoretically, I was an expert biriyani maker- I had watched the YouTube video a million times and even wrote the recipe down on paper. But I had to prove it practically. 9:45 a.m- I took the mutton out, and it was the most beautiful piece of meat I had ever seen- tender and glistening under the light. I cleaned it thoroughly and marinated it with just salt and pepper, the basic flavours, nothing too fancy- to balance the taste at the end. The satisfying crunch of the pepper grinder was music to my ears. The mutton went into the pressure cooker, and I set it on high flame. The first task was done and I was off to a good start. 10:10 a.m.- Chop, chop… snap, snap.. zrrr I was falling into a steady rhythm. Onions were chopped and sliced, tomatoes were cubed and kept in a separate bowl. The satisfying snap of coriander and its earthy smell, the heat from green chillies, the tanginess of mint leaves… It was exhilarating! Even the mutton had cooked perfectly! Everything was going well… till I encountered something that could potentially derail my entire cook. 10:45 a.m.- Garlic. Ugh. Whoever decided to use garlic in food must have been a sadist- never before had a vegetable given me so much trouble. After what seemed like a lifetime of peeling, I had exactly four cloves of garlic in front of me, and I needed at least ten. I had almost chopped my finger off, trying to get the damn peels off; I was sweaty, and I was irritated that something as trivial as garlic could throw away all my plans when my mom decided to pop in to "see how it was going." Oh no no no- I could not let her see me like that. I shooed her away and got back to peeling. I now understood why garlic was used to ward off evil- even Satan himself wouldn't want to be stuck peeling this vile vegetable. 11:10 a.m.- I was done with the prep, everything was chopped, and the ginger-garlic-chilly paste was ready. I was in a much better mood, and I could feel the excitement creeping in again. My next task was to get the rice ready. I had to fry it in ghee before boiling it. I added a couple of bay leaves, peppercorns, cardamoms, and cinnamon- the aroma made me giddy, and the crackling of rice was just perfect. It was hard work, but I was happy. 11:30 a.m.- The big biriyani barthan (bowl) never looked more intimidating. I had to start with the mutton soon. Otherwise, Amma would barge in and take control. I felt as if I was in MasterChef (Australia, obviously!), racing against time while I made up scenarios in my head where Gary, Matt, and George would ask me what I was making, taste everything and leave with a smile on their faces… Moving on. I had to sauté the onions in ghee and goodness! I never knew how much of it was used in making a biriyani- I could feel my arteries clogging up. The Youtube video said to sauté the onions till they were translucent, but ten minutes into it, they were nowhere close to translucent. Sure, they had become soft and mushy, but I had no idea how translucent onions looked like. And I was tired of stirring. So I took a call, went ahead, and added the ginger-garlic-chilly paste. Sizzle! It. Smelled. Divine. 12:00 p.m.- Cooking in itself was an upper-body workout- I needed every ounce of my core strength to keep the vessel on the stove. Never before had I stirred so much, and my arms were aching. I was nearing the end of the cook and I could see the biriyani come together in front of my eyes. But wait… …I felt like I forgot something, and I couldn't recall what to do next. I added the tomatoes and went to check the recipe. I had forgotten to make the cashew-curd paste! I had to add it right after the mutton went in, which was any moment. I grabbed the mixer-grinder and put a handful of cashew nuts and curd into the bowl- I didn't have to panic; I could do it. The paste was almost the right consistency, it needed just one more quick round on the grinder. I put the bowl back in and turned the knob when I heard the most unholy screech ever! It was from the mixer-grinder. I knew I had broken it. 12:15 p.m.- Praying to God that Amma hadn't heard the noise, I added the mutton pieces and the paste. While that was simmering, I put the mixer back in its place and cleaned out the bowl- I would have to deal with that later. I got back to the mutton gravy, and it was time for my favourite part- adding the spices. I knew the recipe mentioned the types and quantities of spices to be used but I always liked to taste and tell, something which annoyed Amma to no end. In went salt, chilly powder, coriander powder, garam masala, meat masala, asafoetida, and pepper- it was as much aromatic as it was a visual delight! The different colours swirling around, blending in with the mutton… but it lacked something, when I tasted it, something to bind all the flavours together. Hmmm… I took a couple of limes from the fridge and squeezed the juice into the gravy and gave it a good mix. Yes! It tasted perfect. And I was done! The rice and mutton were good to go! Carefully, I spread the gravy into a pressure cooker, alternating it with layers of rice, and I let it cook together for a while, to allow all the juices to mix, to bind the biriyani together. 01:10 p.m.- The biriyani was ready- I had never felt more satisfied… ___ I had a smug expression on my face when I served Amma. I knew the biriyani tasted amazing, but I wanted to hear it from her. “Kollalo (good job),” she said grudgingly, "It tastes good." My life, dear friends, had come to a full circle. ___ I was still basking in the glory of this personal achievement the next day when I heard that god-awful noise again. "Screeeeeeeeeech!!" Amma came out of the kitchen and said, "I think our mixer-grinder is out of order. Go to Minna aunty's house and ask if we can borrow theirs for a while." I was more than happy to comply. __________ Dear Reader, Since you were patient enough to read the entire article, I figured I should at least share the recipe as a 'Thank You' gesture. Happy Cooking! Mutton Biriyani Onions- 4 large ones + 1 for garnish Mutton- 500 grams Biriyani Rice- 3 cups Tomatoes- 3 ripe ones Spices-Cloves, Cardamom, Bay leaves, Peppercorns, and Cinnamon Cashew nut- 1/4 cup for paste+ 1/4 cup as garnish Curd-1/3 cup Green Chilly- 4 nos Ginger- 1.1/2 inches Garlic-10 cloves Curry leaves Coriander Mint leaves Powdered Spices- Chilly powder, Garam Masala, Meat Masala, Coriander powder, Asafoetida Limes- 2 nos Salt and Pepper- To taste Instructions Cook the mutton with salt and pepper in a pressure cooker for about 15-20 minutes. Once the meat is tender and soft, keep it aside in a bowl. Heat some ghee in the pressure cooker (for better flavour, use the same one) and add cloves, cardamom, bay leaves, peppercorns, and cinnamon sticks. When it turns aromatic, add the rice. Once you hear it crackle, add 6 cups of water and close the lid. Drain excess water once it is cooked and spread it out to avoid clumps. Heat adequate ghee in a large pan and sauté the onions. Once it turns translucent, add the ginger-garlic-chilly paste. Add garam masala, mint leaves, curry leaves, and coriander. Allow it to simmer. Meanwhile, grind the cashew nuts and curd and make a thick paste. Add tomatoes into the onion mixture and stir it till they become soft. Add the mutton pieces and make sure they are well coated in the gravy. Add the cashew-curd paste and mix it well. Cover and let it cook for 5 mins. Once the gravy is done, take the pressure cooker and add a layer of the mutton gravy at the bottom. Add rice on top of it and repeat the process of alternating the gravy and rice. Garnish it with caramelised onions, roasted cashew nuts, raisins, and fresh coriander. Close the pressure cooker and allow it to cook for 15 minutes. The biriyani is ready! Serve with raita and enjoy!

The Stephanian Forum POLITICS "Politics can be a good thing when we bring people to the table to sit down, work together, compromise and get things done for the common good." -Bill Gindlesperger The Stephanian Forum Nov 6, 2023 Education, Elections and Expectations: Student Elections as a Case Study in Psephology Disclaimer: All views and opinions expressed are those of the author/authors’ and are not indicative of views held by The Stephanian... Team Stephania (2023-24) Oct 26, 2023 An Interview with Mr. N.K. Singh Mr. N.K. Singh, a distinguished Indian politician, renowned economist, and former IAS officer, presently serving as the Chairman of the... Arish Isa Oct 2, 2023 How the British and French sent the Middle East to the noose Throughout our lives, the Middle East has been a region synonymous with warfare and instability. Regardless of our age, we’ve heard of a... 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The first semester of your short yet glorious Stephanian life is truly one for the books. The experiences range from being startlingly new to being filled with fun and laughter. It’s a time when many of us step out from the comfort of our homes, leaving behind familiar schools and playgrounds, into a space that is said to play a pivotal role in shaping one’s life. Once you join college, you’re immediately swept up in a whirlwind of classes, morning assemblies, societies, and new friend groups. It’s easy to get lost in the excitement and emotions of this time, but for some, it can also be anxiety-inducing. Making friends can be a challenge—expressing your true, authentic self to attract people who vibe with you is something we all desire. However, when everyone around you is trying to do the same thing, you may find yourself surrounded by people who might not end up being your lifelong friends. Yes, the saying “The first friend group never really lasts” rings true for many of us! But don’t worry—this is all part of growing up, and eventually, the right people will come into your life and stick around. :) Classes are filled with an enthusiastic (a little too enthusiastic in the beginning) bunch of classmates and not so enthusiastic bunch of professors. Professors will show up right on time, ready to kick out the poor student who just didn’t get enough sleep last night or ended up having a small chitchat with their neighbour. And if you show up late to class? Well I guess that's up to the teacher to let you in without the bat of an eyelid or just straight up yell OUT! Without the bat of an eyelid as well.  As the semester progresses, you start to find your rhythm amidst the chaos. The initial fear of being lost in a sea of unfamiliar faces begins to fade as you start recognizing friendly smiles in the hallways. The awkward small talk transforms into deeper conversations, and before you know it, you’re sharing laughs and secrets over late-night study sessions or spontaneous coffee breaks. It’s in these moments that you truly begin to create memories that will last a lifetime.  Joining College Societies not only helps you explore new interests but also connects you with like-minded individuals. Whether it’s debating, coding, or even drama, these activities become a sanctuary where you can express yourself freely and build friendships that may last beyond college. The thrill of participating in competitions or organizing events adds an extra layer of excitement, making every moment feel worthwhile. As the semester winds down, you may find yourself reflecting on how much you’ve grown. The challenges faced, the friendships forged, and the lessons learned all contribute to shaping your identity. While the journey may have its ups and downs, it’s essential to embrace every moment. After all, this is just the beginning of a beautiful adventure in your Stephanian life, filled with endless possibilities and experiences waiting to unfold. So, take a deep breath, cherish the memories, and look forward to what lies ahead!

I asked ChatGPT to sum up AI’s role in today's world, and here’s what it said:  “Rumors about my arrival are to be proclaimed no more, I’m here, and am here to change - AI“ Well, that’s AI for you, folks. This bold declaration raises an important question—while we debate AI’s pros and cons, has anyone ever thought about the fact that we might be on the verge of history repeating itself?  The Industrial Revolution brought about a great apprehension in the minds of people, especially factory workers over the present landscape being disrupted, and fears mounted about how their future will be. It was followed by times of hardships and struggles, but a revolution was a revolution. It revolutionized modern-day jobs, creating a demand for engineers, machine operators, technical experts, etc. Those who adapted, and stood the test of time thrived, but those who whined over good old days, fell apart.  AI is expected to cause a similar disruption with a majority of physical tasks and a certain amount of technical tasks being automated, within the next decade or two. As jobs of those involved in shopkeeping, data entry, security services, and call centre services are all expected to bid adieu to the job market, those of programmers, data scientists, engineers, and others similar are expected to rise exponentially over this period. While certain conclusions have already been made about AI, we believe that it should not be judged without knowing its entire pros and cons. With rising opportunities for upskilling, threats regarding job loss shouldn't be considered so, and should instead be seen as opportunities to reinvent and rediscover oneself to carve a better version.   AI-powered tools like ChatGPT, Copilot, and other AI-powered software are already performing tasks that once required human expertise. This has led to concerns that human-related cognitive tasks such as designing, and creation, which historically were shielded from automation, will now face the same job insecurity that factory workers did in previous centuries. The most vulnerable sector is the low-skilled labour industry, particularly in developing countries like India, where large portions of the workforce lack the necessary training to adapt to this rapidly evolving AI paradigm. Although history suggests that technological progress is not purely destructive; unlike past transitions that took decades, AI’s rapid advancement could outpace society’s ability to adjust, leaving millions struggling to find new career paths. The crisis caused by AI and resulting out of AI build an unending list. Over time, AI has begun to erode natural human cognitive abilities, as more people outsource thinking and creativity to chatbots. Tasks that once required effort—like writing essays, conducting research, or problem-solving—are now completed with AI-generated responses in seconds. Limitations owing to technical illiteracy, have now been covered by AI and people can even outsource challenging tasks like creating a deepfake, generating prank calls, cyber frauds, and even morphing images. The larger interest and well-being of humanity succumb to a chatbot and the man, who created it, is now being governed by it. What an irony!  Development is essential for the progress of humanity but it should never be at its own cost. Automation and mechanization promote efficiency and lead to a more productive workforce, with mundane and monotonous tasks being performed without wasting human energy, the other world of AI dominated by chatbots and other chats, has only incentivized cyber crimes and laziness, with certain tasks being completely run on ChatGPT that hampers productivity and creativity. This side of AI nullifies its benefits and can be the basis of an unproductive and incapable generation. However, just like how cheap industrial goods captured the market after the Industrial Revolution, such cheap alternatives have already dominated the market with their users falling prey to it, and a comeback from that presently seems impossible. All this makes it seem like ill intentions are materializing. Just like how Nestle made it seem like breast milk, one of the most natural and nutritious foods on earth has substitutes, Altman and his army, are on a mission to show that, essay writing, homework, content creation and other projects are all a waste of time and is not meant to be done by humans when a chat can generate it in seconds.  While we welcome AI applications in business and industry, Artificial intelligence is artificial and can never replace its freshest form. After all, humans created AI, and anything that overpowers its creator becomes a threat to existence. Corporations are on a mission to create a dumb world and maximize control without realizing they could fall prey to their plot because, at the end of the day, no one survives single-handedly. We all thrive on mutual support, and breaking that support equals breaking us.

Drowning in the endless deadlines accompanying academic life, it is often easy to lose sight of how our academic pursuits fit into the ways of the “real world”. When journeying down such a path, a little reminder of how learnings from our courses figure in everyday findings kindles a newfound curiosity.  This short piece aims to bring us to the realisation of how the world around us shapes them while we simultaneously shape it. Each one of us has a bit of the college in us and we too make up the college.  A crucial experience in college life is often making friends and finding the ones who match your “vibe”. Even the current buzzwords that your peers just “get” because everyone’s algorithm is pushing the same few trending reels, are studied as a part of sociology. The concept of ‘ Symbolic Interactionism ’  emphasizes words and the meanings we ascribe to them. These meanings are not inherent to them (yes, “tea” did not always mean the latest gossip exchanged excitedly); they are learned and re-learned through social interactions and receptions by the social group. This means we often build our social worlds with our words.  The ‘ Social Learning Theory ’  points out that we learn from our observing environment, cognition, and peers. This subtly manifests in precisely which snacks of the day to order from the Cafe and which places to sit, when at the Science Dhaba to avoid the menacing monkeys.  The different experiences and perspectives that we bring out in every act of our day, is what makes us uniquely human. The theory of ‘ Social Phenomenology ’ brings this to the forefront.  For example, based on your previous experiences in life and how they have shaped the realities you build for yourself; you will face the different challenges that come with college life in your own way. For some, settling into a life away from home comes naturally, while for others not so much. There is no right or wrong to it, just unique people finding unique pathways to work through. Thus, your experiences will be a valuable addition to our college, which the perspectives of those before you have also shaped. Queuing up in front of classroom doors before the previous class leaves, just to secure the best seats. The society talk that never seems to end, the fervour and heat with which discussions regarding events, activities and volunteering tasks take place are all testament to the immense influence that we as students within this college and outside exert on each other, albeit unknowingly. Fitting in is hard, especially when you are in that phase of your life where you are expected to make the best memories, find your true interests, and make a path for yourself.  ‘ Herd mentality ’ is something else that may emerge when people are in new and unfamiliar situations. It can be traced back to John Keynes, who described it as a response to uncertainty where people may follow the crowd because they think that the rest of the crowd is better informed. However, after Keynes, economists have tended to ignore these socio-psychological influences and have retained rationality assumptions.  It would be a mistake however to gloss over the impact that herding behaviour has on moods, personality, and emotions. Research done on cognitive psychology has shown that humans differ from other species in the development of social norms and mutually shared expectations which inform them about what actions are normal, appropriate or just given any situation. The Asch experiment where subjects were found to have conformed to the erroneous majority view, has shown that the human mind is built to be receptive to social norms and self-censor actions in advance to avoid deviating from the set norms. Overall, it's safe to assume that college life is a blend of both individual and collective experiences that the student body faces as a whole. How we adapt and learn from these experiences plays an important role in our mental and personal development.  Therefore it’s essential to recognize the role we play in each other's life and be mindful about these subtle influences. This will not just transform the way we look at social interactions in general, but also nudge us to be inquisitive about how the learning in classrooms spills over to the life beyond it.