logo
Couple killed in Air India crash had already lost pilot son in earlier tragedy

Couple killed in Air India crash had already lost pilot son in earlier tragedy

Independent13-06-2025

A couple who died in the Air India plane crash had already lost their only son in a previous aviation tragedy, a London temple leader has said.
Shri Rajrajeshwar Guruji, who leads the Siddhashram Shakti Centre in Harrow, north-west London, said the couple had been returning from a religious celebration in India when the flight went down.
Their son, a pilot, had died in a crash in France several years earlier.
'This couple had gone to India for a religious celebration – they were coming back and now this has happened,' Mr Guruji, 53, said.
'After what has happened to their son as well – it's just terrible to think about.'
The spiritual leader said he personally knew 20 people who were killed in the crash, all members of the Hindu community who had worshipped at his temple over the years.
The father-of-three had last spoken to some of the victims as recently as two weeks ago.
Most were aged over 40 and had been travelling either to visit elderly relatives in India or to take part in religious events.
Others had adult children studying at university in the UK and were returning from extended visits.
'This is the most shocking news we have ever experienced in the temple's 25-year history,' Mr Guruji said.
He said the community was united in grief and urged the airline to explain how such a tragedy could have happened.
'We want answers from the airline,' he said.
'They were travelling by plane, they weren't travelling by car.'
Discussing the pain felt among the Hindu community in Harrow, he said: 'It can't be described.
'The only feeling left is sadness – we can't do any more.
'When we ask people how they are, everyone knows they are sad – there is nothing more to say.
'This kind of death is different.'
The temple's focus now, he said, was offering moral support and regular prayers.
An interfaith service is due to be held on Saturday afternoon, with Hindu, Muslim and Christian leaders taking part in candlelit prayers for the victims.
Mr Guruji said the Gatwick-to-Ahmedabad route was popular in the community.
'This is the time of year people usually come from India to the UK because of the rainy season there,' he said.
He added that the crash had left the wider community in a state of shock, describing it as a 'pause' while people wait to understand what happened.
Mr Guruji also confirmed he knew the family of the sole survivor, Vishwash Kumar Ramesh, and planned to travel to his hometown of Leicester on Sunday to offer support.

Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Move on from a bad workplace
Move on from a bad workplace

The Guardian

time18 minutes ago

  • The Guardian

Move on from a bad workplace

Re Zoe Williams's article (MI6 has appointed its first female leader. What took it so long?, 16 June), after being told by my (new, younger, male) boss that I was 'motherly' and 'aggressive', I handed in my notice. Shame I had to leave the job I loved, but better that than working for dickheads. If they're not interested in you, it is not worth trying to change them from within. Move on to where you are appreciated; good workplaces do JacksonLondon While not wishing to doubt the sincerity of Marci Shore, who said 'The lesson of 1933 is you get out sooner rather than later', and her fellow professors, should they not be anticipating the lesson of 1938 and move further away from the US than Canada (Why a professor of fascism left the US: 'The lesson of 1933 is – you get out', 16 June)?Robert Arrowsmith Blackburn, Lancashire I am a retired teacher, and one morning I asked one of my students: 'How are you this morning?'. 'I'm good,' she replied. 'Don't you mean 'I'm well?'' 'Yeah, I'm well good.' Language evolves, and changes, and the younger generation is always one step (at least) ahead of us (Letters, 20 June).Iain FentonLancaster 'When did cooks start pan‑frying rather than just frying?' asks Dr Mary Oldham (Letters, 18 June). About the same time that they started oven MaltBythorn, Cambridgeshire 'What else can you fry in?' asks Dr Mary Oldham. A deep fat fryer. Or an air EvansEarby, Lancashire Have an opinion on anything you've read in the Guardian today? Please email us your letter and it will be considered for publication in our letters section.

Hull's Queen's Gardens opening date pushed back to 2026
Hull's Queen's Gardens opening date pushed back to 2026

BBC News

timean hour ago

  • BBC News

Hull's Queen's Gardens opening date pushed back to 2026

Hull's revamped Queen's Gardens is now not expected to fully reopen until early May, the city council said it expected the project, costing more than £21m, to be completed later this authority insisted the delay was not due to any major setbacks, adding it was an update to the schedule. Leader Mike Ross said: "I know people are eager to see the gardens fully reopen, but work of this scale and quality takes time. We know that it's going to be fantastic when people are able to enjoy the space again." According to the Local Democracy Reporting Service, much of the work had been completed, with two large ponds refurbished with new filtration systems and fountains. Ross said the area around the Rose Bowl fountain would reopen to the public "very soon".Recently, 1,280 wildflowers were visited the site to help plant blooms, such as foxgloves, primroses, bluebells and wood avens, which were provided by the charity Mires Beck in North Cave, the nursery provides opportunities for adults living with learning difficulties and physical disabilities, and is a leading supplier of Dutch, the charity's team leader, said it was a privilege to have been part of the project. Ross added: "We know that it's going to be fantastic when people are able to enjoy the space again."A tremendous amount of work has taken place and it will be a brilliant space for people to enjoy, whether it's just to come and spend time or for cultural events and other activities." Listen to highlights from Hull and East Yorkshire on BBC Sounds, watch the latest episode of Look North or tell us about a story you think we should be covering here.

You're making your sandwiches WRONG! Scientists reveal why you should never use grated cheese
You're making your sandwiches WRONG! Scientists reveal why you should never use grated cheese

Daily Mail​

timean hour ago

  • Daily Mail​

You're making your sandwiches WRONG! Scientists reveal why you should never use grated cheese

It's one of Britain's go-to lunches, dating back nearly 400 years. But according to experts, all these years we've been making the humble cheese sandwich wrong. Scientists say we should slice cheese for a sandwich instead of grating it – a common error which leaves bits falling out of the sides. And rather than using a knife to slice it, we should be using an overlooked and underused kitchen utensil instead. Dr Nutsuda Sumonsiri, a lecturer in food science and technology at Teesside University, said sliced cheese better 'retains structure and provides a more even mouthfeel'. 'For a cold sandwich, sliced cheese is generally preferable,' she told MailOnline. The 'sliced versus grated' debate has reached TikTok, where it has been dividing opinion. In a clip, British TikToker @amytrackandtrail said: 'Grated cheese is messy – when you're eating the sandwich the grated cheese falls out.' @amytrackandtrail I said what I said! Sandwiches are an important part of British culture but what are we doing with our cheese please? Sliced or grated? Which tastes better? #sandwichtiktok #sandwichtok #sandwichetiquette #gratedorsliced #cheesesandwich #sandwiches ♬ original sound - Amy | Track & Trail Canine @amytrackandtrail also admitted that she'd grate cheese if paired with pickle, but slice it if paired with other fillings such as crisps. Someone replied 'always grated! I will die on this hill' while another said: 'I use a potato peeler for my cheese, can't go back to grated!' Generally, the purpose of grating cheese is to quickly cover as wide a surface area as possible, making a small bit of cheese go a long way. This is ideal for dishes such as baked potato or spaghetti bolognese, where you want to get a little slither of cheese on every morsel. But the approach has never been meant for a sandwich, where the aim is to keep the ingredients within two slices of bread. The British public have a tendency to used grated cheese for their sandwich, even though the pieces constantly fall out and make a mess. Instead, Dr Sumonsiri recommends slicing ultra-thin slices of cheese, measuring only around 2 to 3 millimetres (0.07 to 0.11 of an inch). 'Thinner slices – ideally around 2–3 mm – are recommended as they strike a balance between ease of biting and good flavour release without overwhelming the bread-to-filling ratio,' she told MailOnline. To achieve this ideal thickness, she suggests using a cheese slicer – the handheld metal utensil with flat, spatula-like shape and a sharp-edged slot. This instrument results in long, uniform ribbons and is a particularly solid choice for semi-hard cheeses such as cheddar or gouda. 'In domestic kitchens, a mandoline slicer with adjustable thickness settings is another useful option, though it does require careful handling,' Dr Sumonsiri added. However, grated cheese is 'often superior' in a grilled sandwich such as a toastie, according to Dr Sumonsiri. 'The greater surface area of the smaller cheese pieces allows it to melt more quickly and evenly, improving overall texture and cohesion between bread layers,' she said. 'The type of cheese matters too – mature cheddar, for instance, will perform quite differently from mozzarella or Emmental, due to variations in fat content, protein structure, and moisture. 'Of course, personal preference plays a large role, and experimenting with combinations is part of the fun in sandwich making.' Katy Fenwick, cheese making consultant and technical director at the Academy of Cheese, agreed that grated cheese has its merits. In this image, the top cheese has a lower fat content, meaning the caseins (proteins) are more densely distributed with stronger bonds. The fat melts above 40°C, but the shape will hold for longer until the cheese matrix reaches 60°C. The bottom cheese has a higher fat content - so the caseins are more sparsely distributed and unable to form so many bonds. As the fat melts, the caseins are easily dispersed - resulting in a cheese that melts more easily For example, grated cheese allows for a nice even mix when combining different cheeses – good for either a hot or cold sandwich. 'Aromas are more easily released with grated cheese due to increased surface area,' Ms Fenwick told MailOnline. 'There is, of course, the practicalities of a grated cheese sandwiches and the likelihood of it all spilling out!' In terms of accompanying spreads, Dr Sumonsiri recommends a thin protective layer of butter or mayonnaise separating the cheese from the bread, which 'helps prevent the bread from becoming soggy and provide a pleasant mouthfeel'. 'For a healthier option, a thin layer of mustard or even a subtle avocado mash can work well, adding a gentle creaminess and balancing the cheese's richness,' she said. 'Regarding additional fillings, I tend to recommend keeping it relatively simple to allow the cheese to remain the star. 'However, a few complementary additions such as fresh tomato slices, crisp lettuce, or thinly sliced cucumber can add freshness and texture.' Ms Fenwick thinks any extra accompaniments in the sandwich ideally need to contrast with the richness of the cheese. Good examples are piccalilli with cheddar, cornichons with brie, chilli jam with goats' cheese and fruit bread with wensleydale. According to another set of academics, the perfect sandwich has a symmetrical arrangement with the wetter elements placed in the centre. These wetter elements tend to be the salad ingredients that give an essential crunch – so lettuce, or perhaps some gherkin or pickled onion. Tomato is a risky addition because it has so much water in it, which can also dilute the overall flavour of the sandwich – so you might want to heat it in an oven or a food dehydrator. However you prepare your sandwich, Ms Fenwick stresses that it should soon be chilled if not eaten immediately. 'We don't recommend eating a cheese sandwich that has been at room temperature more than four hours,' she told MailOnline. A Great British export: The history of the sandwich The first written mention of the original fast food was by 18th century historian Edward Gibbon, who referred in his journal to 'bits of cold meat' as a 'Sandwich'. It was named after John Montagu, 4th Earl of Sandwich, an 18th-century English aristocrat, although the exact sequence of events remains open to debate. In the most celebrated version, it is said that he first ordered his valet to bring him beef tucked between two pieces of bread in the summer of 1762 so he could eat without interrupting his passion for gambling. He is supposed to have favoured this form of food, because it allowed him to continue playing cards, particularly cribbage, while eating without getting his cards greasy from eating meat with his bare hands. And because Montagu also happened to be the Fourth Earl of Sandwich, others began to order "the same as Sandwich!" More prosaically, Sandwich's biographer, N. A. M. Rodger, suggests the eponymous snack was invented not to save time at the gaming tables but so that his Lordship - a workaholic minister of state - did not have to leave his desk for lunch. In the small Kent town of Sandwich, The Crispin Inn serves a modern take on the original dish - ciabatta stuffed with puled beef brisket. Today, British consumers manage to munch their way through over 11.5 billion sandwiches each year.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store