Sensex, Nifty end lower on Thursday amid Middle East tensions
CHENNAI: Indian equity benchmarks ended marginally lower on Thursday as investor sentiment remained subdued amid escalating geopolitical tensions in the Middle East, volatility in crude oil prices, and global economic uncertainty. The looming deadline for the US to impose former President Donald Trump's reciprocal tariffs, along with the US Federal Reserve's decision to keep interest rates unchanged at 4.25–4.5%, added to market caution.
The BSE Sensex declined by 82.79 points or 0.10% to settle at 81,361.87, after trading in a narrow range of 81,583.94 to 81,191.04 during the day. The broader NSE Nifty50 ended 18.80 points or 0.08% lower at 24,793.25.
Selling pressure was broad-based, with 22 of the 30 Sensex stocks ending in the red. Key laggards included Adani Ports, Bajaj Finance, Tech Mahindra, IndusInd Bank, and Nestle India, falling between 2.50% and 1.28%. On the other hand, Mahindra & Mahindra, Titan Company, Larsen & Toubro, Bharti Airtel, and Maruti Suzuki India provided some support, gaining between 0.45% and 1.69%.
In the broader markets, the Nifty Midcap100 and Nifty Smallcap100 underperformed the benchmarks, closing down by 1.63% and 1.99%, respectively.
Sectorally, the Nifty Auto index bucked the trend to emerge as the sole gainer, rising 0.52%, driven by gains in Eicher Motors, Mahindra & Mahindra, and Bajaj Auto. In contrast, the Nifty PSU Bank index led sectoral declines, shedding 2.04%, followed by losses in the Metal, Media, and Realty indices—all down more than 1%. Most other sectoral indices also ended in negative territory.
Volatility remained subdued, with the India VIX easing 0.14% to 14.26, signaling a relatively stable risk environment despite global headwinds.
Market breadth was firmly negative, with 2,363 stocks declining on the NSE compared to 516 advances, while 75 stocks remained unchanged.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Hindustan Times
30 minutes ago
- Hindustan Times
Dubai man trolled for inviting IIM students to work for free: ‘No stipend, get real-world exposure'
A Dubai-based Indian professional has sparked a wave of backlash after inviting MBA students from India's top business schools to apply for an unpaid short-term project. Sahil Deshmukh's LinkedIn post on a 'no stipend' position for MBA students was met with outrage, with many calling it a slap in the face of students who spend lakhs and work hard to secure admission to B-schools like the IIMs and XLRI. Unpaid internship for IIM students? Hiring post draws flak (Representational image) Deshmukh, who works as a Manager in the Global CEO's Office at Erba Mannheim, is himself a graduate of IIM Lucknow. In a post shared on LinkedIn one day ago, he announced a vacancy for MBA students from top institutions like the Indian Institute of Management and the Faculty of Management Studies, Delhi. 'Looking for MBA students from IIMs, FMS, SPJIMR, XLRI, MDI, or other top B-schools for a short-term live project,' Deshmukh wrote. 'It's a 3-4 week remote project with no stipend, but a good opportunity to work closely with the leadership team on strategic initiatives,' the Dubai-based employee revealed. He called the position 'Ideal for someone looking to get real-world exposure and contribute meaningfully.' The backlash The backlash was swift, massive and entirely expected. In the comments section of the post, many called out Deshmukh for expecting MBA students to work for free. has reached out to him for a statement. This copy will be updated on receiving a response. 'Let's put an end to the exploitation of unpaid internships. As Indians, it's time we speak up against a toxic work culture that normalizes offering no stipend in exchange for full-time effort,' wrote one LinkedIn user. 'And the saga of unpaid work (in the name of 'gaining experience'), keeps on thriving. Quite sad,' another said. 'Pay. It's not a difficult thing to do. Don't loot people in the name of experience,' LinkedIn user Piyush said. 'You want people from top B-schools to put their heart and soul into a project , 'contribute meaningfully' but with no stipend? Crazy,' another added. The post also reached Reddit, where reactions were overwhelmingly negative. 'Getting freshers with no experience a start is different, hiring generic MBAs is different. But asking for tier 1 MBAs and refusing to pay them is crazy,' a user said.
Economic Times
31 minutes ago
- Economic Times
ఇరాన్ పై యుద్దానికి దిగిన అమెరికా.. రేపు స్టాక్ మార్కెట్లు ఎలా ప్రారంభం అవుతాయంటే?
us iran tensions impact on indian stock market key levels to watch for nifty 50 and sensex
Time of India
40 minutes ago
- Time of India
Automation in Bengaluru's kitchens: Hotels seek solutions to South Indian cook shortage
Representative Image BENGALURU: As demand for South Indian cuisine surges and hotels face a cook shortage, many are seeking new ways to integrate advanced technology into their kitchens. While automation in the hotel industry is not a new concept, it is now entering a new phase, with a focus on further automating tasks traditionally done by human hands. "Particularly South Indian cooks are hard to find," says PC Rao, Honorary President, Bangalore Hotels Association (BHA). "We have machines for vada-making, pongal preparation, and more, but there's still a need for someone to measure the ingredients and feed them into the machines. It is not 100% mechanised yet." He was talking to TOI on the sidelines of the launch of Media Day Marketing trade expo where equipment industries will meet the hospitality sector. Echoing his sentiments, President of Bangalore Hotels Association, Subrahmanya Holla said, "It's interesting how things will unfold, and we're also waiting to see." Holla, whose own hotel still favours a hands-on approach, acknowledges that machines can be a good solution for bulk production, such as in catering. "Vada making makes sense in high-volume business. Pongal machines are already in use. But you can't fully mechanise everything. Some things still require ahuman touch, like pouring ghee and sugar, in a Mysore Pak production line," Holla shares. K Rama Murthy, owner of Konark Hotel on Residency Road, who was in the industry for over 40 years, addresses the challenges in complete automation of South Indian food. "South Indian food is passed down generationally. It is not something we can easily put in a syllabus for students. Hence, while the automation of beverage preparation, like cocktail mixing, is already common, the same is harder to achieve with food. For Indian food, especially South Indian items, it is made to order." He finds the fresh food production segment at a crossroads. New manpower laws have made hiring and retaining fresh-food staff more challenging, shrinking the pool of cooks willing to learn complex, made-to-order South Indian recipes. Advanced solutions like freeze-drying plants or vacuum-packed ready-cook systems are emerging to retain higher nutrition levels, but are expensive, he added. At his hotel, he uses automation. Murthy elaborates on the same: Three-star hotels in the city have adopted this technology—a combi-oven, which can cook with steam and dry heat—giving you rice, steam veg, pulao, any rice item—bisibele bath and pongal. You can roast masalas in the machine in a systematic way. There are limitations—shallow frying and traditional methods, like masala dosa preparation, or making sambar. For Uddina vadas, there is a separate machine—the dough gets dropped like doughnuts. "We also have an in-house South Indian filter dispensing machine, and are looking for idli dropping and cooking systems," he said, being the go-to person on automation in the sector. Hospitality students are also training on the growing role of AI in the sector, including streamlining kitchen operations. Sanchari Chowdhury, Director at IIHM Bangalore, said, "Although human touch is still very much needed in hospitality, AI helps in menu planning, stock taking, and ingredient percentages, making the process faster. Even experiences are curated using tech—a Japanese restaurant in the city has automated the process of learning its guest's food and seating preference. " "We are in a city that has accepted automation well," she adds. "Key cards in hotels are replaced by mobile check-ins. Roles in hospitality are changing—but the warm body is very needed in hospitality even today."
