Canadian man explains why he chose to move to Bengaluru: 'I wanted to become tougher'
A Canadian man living in Bengaluru has captured online attention after sharing a compelling video on Instagram explaining why he left his home country to settle in India. Caleb Friesen, who has now lived in India for eight years, shared his journey of 'passive growth' — a concept that, according to him, reshaped his life simply through a change in environment.
(Also read: Proud dad Nithin Kamath watches son play mrudanga at Bengaluru temple with grandmother)
In the video, Friesen begins by posing a question often directed at him: 'Why would a Canadian person choose to live here when so many Indian people are trying to leave and go there?' His answer? 'Growth. Not the kind you chase with effort and strategy. I call this passive growth. It's growth that happens just by changing your environment.'
Friesen elaborates further on this idea, saying, 'It's not the kind of growth, though, that you chase with effort and strategy. I call this passive growth. It's growth that happens just by changing your environment. And when I was in my early 20s, I wanted to become tougher. I wanted to become a more capable version of myself. I wanted to become more resilient, right? And I knew that I needed to be in a place where growth was just unavoidable. And so for me, that place was India.'
Now a father, he explains that his desire to toughen up in his early 20s led him to seek discomfort — and ultimately, India. 'I wanted to become more resilient… and I knew I needed to be in a place where growth was just unavoidable.'
He recalls a particularly radical decision in his youth when, at the age of 20 or 21, he fasted completely for 40 days — consuming only water and air. He lost 18 kilos during the ordeal. 'But what I gained was proof that I could do something most people consider to be impossible,' he said. The experience taught him that commitment alone can yield remarkable growth, even without conventional action — the essence of what he calls 'passive growth.'
Friesen draws parallels between his experience and other transformative life events — such as moving out of one's parental home or becoming a parent. 'When you step away from comfort and are forced to become self-reliant, you learn what life really costs,' he said. He reflected on fatherhood as another form of passive growth: 'My son continues to exist, and my growth continues to happen as a result.'
Watch the clip here:
A post shared by Caleb Friesen (@caleb_friesen)
The video, shared with the caption 'After calling India home for 8 years… hopefully this video sheds some light on why I chose to live here,' has garnered over 13,000 views.
(Also read: Delhi man asks Bengaluru stranger to host him for breakfast: 'Divided by languages, united by food')
One user wrote, 'Thanks for this, it really inspired me.' Another added, 'That's a totally new dimension to define passive growth.'
One comment read, 'I'm moving out of my house too. It's inspiring to hear your story — I hope I will also grow as a person.' Another user reflected, 'That's spiritual growth, if you may consider that.'
One particularly thoughtful remark said, 'Now that's a rare mindset there. Even if a lot of people think of it, actually doing it takes another level of courage.'
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Time of India
38 minutes ago
- Time of India
10 foods that are part of our diet since Vedic times
The food we eat today has a much older story than we think. Long before labels and recipes, the Rigveda and Atharvaveda were already talking about ingredients that still sit in our kitchens. These ancient texts weren't just about hymns and rituals. They quietly recorded what people cooked, offered, and loved. Some of those ingredients have stayed with us through generations, still nourishing us in the same simple ways. Here's a look at ten timeless foods mentioned in the Vedas that are still very much part of our lives. Barley (yava) Barley was one of the most respected grains in the Rigveda. It was ground, cooked into meals, and even offered during rituals. It's still eaten today in the form of barley khichdi, soups, or just as soaked grains. Light on the stomach and easy to digest, barley also helps keep sugar levels stable. Ghee (ghrita) Ghee, or clarified butter, appears in both the Rigveda and Atharvaveda as a sacred substance used in yajnas and offerings. It was seen as a symbol of prosperity and purity. Even now, ghee holds pride of place in Indian cooking, added to dals, spread over rotis, or mixed into sweets. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Ha Ash-shykh Zayd: Beautiful New Senior Apartments with Two Bedrooms Senior Apartments | Search Ads Search Now Undo Ayurveda continues to value it for improving digestion and nourishment. Honey (madhu) The Rigveda and Atharvaveda both speak of honey as madhu, a sweet and sacred substance. It was offered to gods, added to drinks, and used in healing. Today, raw honey is still used for sore throats, immunity, and as a better alternative to sugar. Milk (ksheera) Milk is praised in many Rigvedic hymns as a sign of nourishment and plenty. It was offered during rituals, added to drinks, and used as a base in healing preparations. Today, it remains a staple across Indian diets, found in everything from chai to sweets and evening haldi doodh. Curd (dadhi) Dadhi, or curd, was mentioned in the Rigveda as a food of strength and ritual. It was eaten plain or mixed with barley, and valued for its cooling and energising effect. Curd is still part of everyday Indian meals, loved for its probiotic benefits and gut-friendly nature. Sesame (til) Sesame seeds, or til, are mentioned in the Atharvaveda, where they were used in offerings and believed to have protective properties. These tiny seeds are still prized today, not only in cooking but also in Ayurvedic treatments for their warming and nourishing nature. Wheat (godhuma) Wheat finds its first mentions in the Atharvaveda, as it started gaining popularity in the later Vedic period. As diets shifted in the north, wheat gradually took over from barley as a staple grain. Today, it forms the base of countless dishes from rotis and parathas to halwa. Urad dal (masha) Black gram or masha is mentioned in classical Ayurvedic texts like the Charaka Samhita, which drew from the Vedic tradition. It was considered heavy but nourishing. Today, it powers everything from soft idlis to creamy dal makhani. Amla (amalaka) Amla, or amalaki, features in Ayurvedic texts such as the Charaka Samhita which drew heavily from Vedic-era plant knowledge. It was seen as a fruit that supports rejuvenation and vitality. Even today, it is a go-to for boosting immunity and digestion, whether in chyawanprash or raw juice. Lotus seeds (kamala) The lotus plant is mentioned in the Atharvaveda not just as a symbol but also for its practical uses. Its seeds and roots were part of early diets and medicines. Today, we enjoy those same puffed seeds as makhana, eaten roasted or simmered in light gravies and desserts. One step to a healthier you—join Times Health+ Yoga and feel the change
Hindustan Times
an hour ago
- Hindustan Times
International Yoga Day 2025: 7 healthy recipes that can complement your holistic wellness routine
Jun 21, 2025 03:46 PM IST This International Yoga Day, observed globally on 21 June to honour one of the most holistic wellness practices, say yes to mindful habits that nourish body and mind all year long. If this Yoga Day inspires you to turn over a new leaf by adding yoga to your daily routine, let your dietary choices follow suit by going clean with leafy green salads, millet-based meals, and nutrient-rich ingredients that keep you healthy. Say yes to healthy eating this yoga day.(Shutterstock) ALSO READ: No morning routine? Start with these 6 powerful yoga asanas to bring energy and structure to your day HT Lifestyle has curated a list that covers everything, from morning smoothies and healthier swaps for Indian breakfasts to, of course, the diet staples, a whole bunch of leafy green salad goodness. Here are seven recipes you can try adding to your diet: 1. Banana Smoothie Bowl Recipe by Executive Chef Shivaramakrishna.J, from Novotel Vijayawada Varun A berry banana smoothie bowl is a good boost of antioxidants because of the berries.(PC: Novotel Vijayawada Varun) Ingredients 1 ripe banana (preferably frozen for creaminess) ¼ cup blueberries ¼ cup pomegranate seeds ¼ cup low-fat milk 1 tsp honey (Optional) Toppings: A few extra blueberries A tablespoon of pomegranate seeds A sprinkle of walnuts or granola (optional) Method In a blender, combine the banana, blueberries, 2 tablespoons of pomegranate seeds, and milk. Blend until smooth and creamy. Add more milk only if needed – the mixture should be thick. Pour the smoothie into a bowl and spread it evenly. Top with the remaining blueberries and pomegranate seeds. Add chia seeds or granola for a light crunch and drizzle a tablespoon of honey. 2. Garden beet and tomato salad Recipe by Chef Suriya Vikrant Sharma, Executive Sous Chef, Seb's Farm, RAAYA by Atmosphere Garden beet and tomato salad is the perfect leafy salad you were looking for to add to your diet.(PC: Seb's Farm, RAAYA by Atmosphere) Ingredients Beetroot Yellow and red cherry tomato Lettuce Super seeds Balsamic Basil oil Method Roast or boil the beetroot until tender, then slice. Halve the yellow and red cherry tomatoes. Toss the beetroot, tomatoes, lettuce, and super seeds together. Drizzle with balsamic and basil oil just before serving 3. Ragi malt with jaggery (finger millet porridge) Recipe by Chef Naidu, Sous Chef, The Bheemili Resort Ragi malt with jaggery is good for your health because millet is rich in fibre.(PC: The Bheemili Resort) Ingredients: 2 tbsp ragi flour (about 20g) 1 cup water ½ cup milk (optional – plant-based or skip for vegan version) 2 tbsp jaggery ¼ tsp cardamom powder (optional) A pinch of salt (optional) Method: In a small bowl, mix ragi flour with ½ cup of water to make a smooth, lump-free paste. Bring the remaining 1½ cups of water to a boil in a pan. Slowly add the ragi mixture while stirring continuously to avoid lumps. Cook on low-medium heat for 5–7 minutes, stirring constantly. The mixture will thicken and turn glossy. Add grated jaggery and stir until it melts completely. You can strain the jaggery syrup beforehand if you suspect impurities. Stir in milk (if using) and cook for another 2 minutes. Add cardamom powder for flavour. Serve warm or chilled 4. Ragi millet idli Recipe by Chef Chinna Karuppan, Master Chef South Indian at CUR8, Four Seasons Hotel Bengaluru Add millet to make idlis even healthier.(PC: Four Seasons Hotel Bengaluru) Ingredients 150 gm idli rice 100 gm urad dal 200 gm ragi millet 20 gm salt Method: Mix the rice with ragi, wash thoroughly, and soak for a minimum of four hours. Wash the urad dal separately and soak for four hours as well. Grind the soaked dal with crushed ice to a fine paste. Separately grind the rice and ragi mix with crushed ice to a coarse consistency. Combine the ground dal with the rice-ragi mixture and grind together for 5 minutes. Add salt and allow the batter to ferment at room temperature. Once fermented, pour the batter into moulds and steam the idlis for twelve minutes. 5. Helengeli fitness salad Recipe by Chef Vipul Singh, Chef de Partie, Spice Restaurant, OBLU NATURE Helengeli by SENTIDO Helengeli fitness salad is a fresh and nutritious salad.(PC: Spice Restaurant, OBLU NATURE Helengeli by SENTIDO) Ingredients Avocado Cherry tomatoes Beansprouts Lettuce Red kidney beans Olive Strawberries Sunflower seeds Chickpeas Broccoli Barley Half-boiled egg For the dressing: Olive oil Apple cider vinegar Salt & pepper to taste Method: In a small jar, combine olive oil, apple cider vinegar, salt, and pepper. Shake well until fully emulsified. In a large bowl, toss together all the fresh ingredients, including vegetables, legumes, seeds, and fruits. Just before serving, pour the dressing over the salad and toss gently to coat. 6. Mediterranean quinoa bowl with red pepper dip Recipe by Chef Shridhar Parab, Junior Sous Chef at Four Seasons Hotel Mumbai Taste the Mediterranean flavours with a spicy edge.(PC: Four Seasons Hotel Mumbai) Ingredients Roasted chickpeas: 2 tbsp balsamic vinegar 1 tbsp cumin powder 2 tsp orange zest 1 tbsp orange juice 1 tsp paprika 1 tsp salt ¼ tsp black pepper 3 tbsp olive oil ½ cup boiled chickpeas Roasted Red Pepper Dip: 2 cups roasted red pepper 1 garlic clove ½ tsp salt 1 lemon, juiced ½ cup olive oil ½ cup almonds Serving: 2 tbsp diced cucumber 1 tsp mint leaves 2 tbsp pitted Kalamata olives 2 tbsp crumbled feta cheese 2 tbsp boiled white quinoa ½ avocado, sliced 2 tbsp roasted chickpeas 2 tbsp roasted red pepper dip Method Preheat the oven to 180°C. In a bowl, mix all ingredients except the chickpeas and whisk until well combined. Marinate the chickpeas in this mixture. Roast the marinated chickpeas in the oven for 10 minutes at 180°C. Separately, roast the red bell pepper at 240°C for 15 minutes. Once done, immediately transfer the pepper to a bowl and cover it for 10 minutes to allow the skin to loosen. Peel off the skin, remove the seeds, and set the pepper aside to dry. Blend all other ingredients coarsely and keep the mixture chilled. Marinate diced cucumber with chopped mint and seasoning. To assemble, arrange all ingredients on a platter with the red pepper dip in the centre. Garnish with black and white sesame seeds and a few sprigs of fresh parsley. 7. Kopy Leaf Salad Recipe by Chef Ahmed Saain, Chef De Partie at Four Seasons Resort Maldives at Landaa Giraavaru Kopy leaf salad includes a global twist for salads.(PC: Four Seasons Resort Maldives at Landaa Giraavaru) Ingredients 2 large collard green leaves 1 medium onion, sliced ¼ Maldivian chilli (scotch bonnet), thinly sliced ½ lime, juiced 50 g grated coconut (about ½ cup) 10 g rihaakuru (Maldivian fish paste, optional) Salt to taste Method Wash the leaves and remove the stems and midribs. Slice them thinly Add the sliced onions and peppers to a mixing bowl. Squeeze in the lime. Then, using your fingers, squash and squeeze the mixture until the onions soften and release their juices. Add the grated coconut and mix again until everything looks well combined. Then add the rihaakuru and mix again until everything is well combined. Add in the greens and mix until the greens are well coated with the rihaakuru mixture. Taste the salad and adjust the seasoning accordingly. Catch every big hit, every wicket with Crick-it, a one stop destination for Live Scores, Match Stats, Quizzes, Polls & much more. Explore now!. Catch your daily dose of Fashion, Taylor Swift, Health, Festivals, Travel, Relationship, Recipe and all the other Latest Lifestyle News on Hindustan Times Website and APPs.
India Gazette
an hour ago
- India Gazette
"We should make Yoga part of our daily life": Rani Rampal on International Yoga Day
New Delhi [India], June 21 (ANI): Former India women's hockey team captain Rani Rampal extended wishes to all the citizens of the country on the occasion of International Yoga Day and said that everyone should make Yoga part of their daily life. Speaking to the media, Rani Rampal said, 'On the occasion of #InternationalYogaDay, I extend best wishes to everyone. Through various government initiatives, yoga is being should make yoga a part of our daily is everyone's responsibility to stay healthy...' Indian athlete Priyanka Goswami also wished everyone on International Yoga Day. 'On the occasion of #InternationalYogaDay, I extend best wishes to should make yoga a part of our daily is everyone's responsibility to stay healthy...I perform meditation and Yoga daily...' Priyanka Goswami said. Earlier, Prime Minister Narendra Modi on Saturday urged the international community to embrace 'inner peace' as a 'global policy' and make yoga a collective global responsibility. Speaking at the 11th International Day of Yoga celebrations in Visakhapatnam, the Prime Minister called upon countries to adopt yoga not just as a personal or cultural practice, but as a unifying force for humanity. 'I would like to take this opportunity to urge the global community on this important occasion to let this International Yoga Day mark the beginning of Yoga for Humanity. Let this be the day when inner peace becomes a global policy, where yoga is embraced not just as a personal practice, but as a powerful tool for global partnership and unity. Let every country and every society make yoga a shared responsibility, a common contribution toward collective well-being,' the Prime Minister said. The event was held along the scenic Visakhapatnam coastline, with Indian Navy ships stationed near the shore, adding to the grandeur of the Modi was joined by lakhs of yoga enthusiasts, residents, and dignitaries from Andhra Pradesh. At the start of his address, the Prime Minister extended greetings to people across the world on the occasion of International Yoga Day, marking its 11th year of celebration since the UN recognised June 21 as the global day for yoga in 2014. In a message about yoga's role in connecting humanity with nature and each other, PM said, 'Yoga teaches us that we are not isolated individuals, we are an integral part of nature. In the beginning, it helps us take care of our own health and wellness. But gradually, this awareness expands, and we begin to care not only for ourselves but also for our environment, our society, and our planet. Yoga is a system that takes us from 'Me' to 'We'.' The Prime Minister also reflected on India's 2014 proposal at the United Nations to declare June 21 as International Yoga Day and how, in record time, over 170 countries supported the move. He said that yoga has since grown into a worldwide practice that symbolises peace, balance, and cooperation. This year's celebrations saw participation from lakhs of people across states. (ANI)
