Rema Pisharody is a writer from Bangalore. She is an environmentalist and a nature lover. She holds a Masters in Sociology and is a former employee of BPL Corporate Office, Bangalore. Poetry for her ...

Across temples and poetic traditions, a question lingers quietly in the folds of collective memory—Why did Krishna never return to Vrindavan?

In a moment of immense pride for the Indian academic community and the diaspora worldwide, five remarkable Indian students have been shortlisted among the top 50 finalists for the prestigious Global ...

Pickles or "achaar" are a deeply ingrained part of Indian cuisine and culture, with a wide variety of flavours and regional specialties.

In a world where success is often measured by degrees, titles, and pedigree, Nikhil Kamath is a quiet rebellion. A school dropout who sold mobile phones as a teenager, he would go on to build India’s ...

In light of present-day tensions between Iran, Israel, and global powers, this forgotten story re-emerges, of migration and revolution.

In a world increasingly shaped by generative artificial intelligence, even our most basic digital tools are undergoing transformation. The humble web browser, long considered a passive gateway to ...

Her appointment strengthens the narrative of Indian-origin influence in high diplomacy and offers inspiration for women and youth globally.

On a humid evening in late May, the arrival hall at Kochi International Airport feels more like a reunion venue than a transit point. Grandparents wield garlands of jasmine. Teenagers in Toronto ...

At the intersection of innovation and identity, where legacy meets possibility, there are few names today as quietly formidable as Anjali Sud. In a world increasingly loud with ambition, hers is a ...

India’s Unconventional Arts: Hidden Treasures Now Shaping Global Creative Culture By WFY Bureau | Section: Art & Culture | June 2025 Edition |The WFY Magazine When one hears the word “art”, the mind ...

This is a quintessential Bengali recipe called Jhinge posto where the gourd is cooked with the paste of poppy seeds.