New Delhi, April 5 () How do you explain to a child the science of something that is neither living nor dead? How do you tell her that something invisible can kill people. What answer does a father have when his son asks whether he will be able to celebrate his birthday in June. Then there is the kid who is competes with his parents for TV time – cartoons or grim news programs? And perhaps not surprisingly many want to beat up China .Parents across the country, and the world, are grappling with an unprecedented challenge of dealing with their children who are too old to be shushed or placated and too young to understand the inexplicable situation the world has found itself in. journalists across India shared experiences and conversations with their children aged 2 to 13, which ranged from cute to poignant and heart-wrenching to humorous, and some with sagacity far beyond their age. Here are some of the experiences from around the country: Niheer Waghmare, all of 2 years 4 months, is a diehard fan of his father Aditya's Royal Enfield motorcycle. A short ride around Aurangabad is mandatory every day. When the lockdown started, this practice stopped. Now the bike engine is started every morning for him to sit on its petrol tank and drink his milk. His mother told him: "There is a threat called corona on roads outside. It will attack and injure us". He understood it's something dangerous. "He said, 'once corona ends, I will go to the hills'. For now, I show the hills to him from the roof of my house," said Waghmare. ---- Three-year-old Ira was never too keen to go to playschool. But since the lockdown she's been insisting on being with her playgroup. So her mother, Arundhati Pattabhiraman, dresses up Ira every morning and lines up her toys to create an environment similar to her play school. To make her understand about coronavirus, "we made it into a story that it is a monster which will catch her if she steps out of the house or if she doesn't wash her hands. So now every time she speaks to her grandparents, she ends the conversation with 'wash your hands or coronavirus will get you'." ----- Anvay Deshmukh, 4, believes he can beat the "Corona-demon" in a fist fight. He also checks out the main gate of the house a couple of times in a day, thinking he may spot the demon so that he can fight with him. "We have informed him that he is not supposed to touch him and keep his hands clean so that coronavirus will not recognise him. He has started joyously clapping every time after washing his hands" said his father Nikhil Deshmukh in Mumbai."We had to come up with a story of Corona-demon who is on the loose and is wandering on the streets," said Deshmukh. "He at times believes that." ----- Ananya Jaiswal, who is 5, used to go on a horse cart ride every weekend, followed by her favourite cheese dosa and watermelon juice. Accepting that the horse cart ride is not possible now, she has found an alternative -- her soft toy, a huge Winnie the Pooh, on which she sits and pretends to be on a horse. As for the cheese dosa, "we try to make her happy by making her favourite delicacies," said her mother Komal Panchamatia in Mumbai. The other day, she chose to wear her party dress and got ready with matching accessories. She wore it throughout the day, said Panchamatia, who like everyone else is working from home. "Ananya has by now understood that I have a teacher and I have been given homework to do every day." ____ Mihika Menon, 8, is disturbed every time her father talks about the rising number of coronavirus cases. Unable to keep up her routine of visiting the British Library every two weeks, she is re-reading old books, especially the Thea Stilton series. ----- Shaalvi Kolhatkar in Pune turned three on March 20 and celebrated her birthday without a party or friends. She insisted on going out but her parents keep her at home by engaging her in producing colourful decoration, cake baking and photo sessions. "Her non-stop chatter keeps us refreshed and motivated in this hard time," said her father, Sandip Kolhatkar. ----- Airah Zaidi, 7, whose school in Ghaziabad broke for the two-week recess on March 9 before the start of new session, is bored to death and now longs to go to school. So what does she miss most about school? "Seeing teachers get angry and students being naughty," said Airah. She tells her dad that Chinese people should not be eating "bats and insects" which she believes is the reason for the spread of coronavirus. "Chinese people should spread whatever disease they want in their country but not in India." "I want to hit the Chinese people on their head," says her brother, Wali Zaidi, 4. ----- It has been difficult for Sanjay Ganjoo in Chandigarh to restrict his younger son Saiyam, 8, indoors. A family trip to Mumbai planned for March 23 was cancelled and Saiyam doesn't understand why. Ganjoo has no answer when Saiyam asked him: "Will the lockdown last till June and will I not be able to celebrate my birthday?" ----- On March 15 when the Maharashtra government ordered all schools to shut, five-year-old Arjun Tiwari was excited, no questions asked. Now his only concern is will normalcy return before his sixth birthday in June. ----- Alya Srivastava, 13, is sad that the celebration of her best friend's birthday on Monday, has been cancelled. "Why are we being deprived of this little fun and enjoyment. Why there is no cure for the disease? When will I be able to go to school?" ----- Anushka Makne's virtual school session began from April 1. On March 31 night, she refused to go to sleep early. "When my wife persuaded her to sleep so she could wake up early the next day, the kid asked her, 'Has the coronavirus died?'" said her dad Eknath. ---- Sadhana, aged 6, has been given a matter-of-fact explanation of the coronavirus, and told that it attacks the children and elderly, to keep her indoors.Although her main concerns are candies and snacks, whose stocks are dwindling, she also misses going out with her father Sathish Anand, on what is called as "round" in the local parlance, in his two-wheeler. "So, her 'after this is over' list includes our regular visits to the nearby huge temple tank brimming with water," said Anand. Until then, it is clear who is in charge at home, at least as far as the control over the TV remote goes: she decides when the cartoon channel will be and when news channel will be on. ----- Kara Nofil, 5, has penned a message for her family and friends. In a beautifully handwritten note she says: Life is very tough at the moment because of this very unfortunate virus, as you all know. But you don't have to get too impatient and I'll tell you what the good thing is that you get to spend time with your wonderful family. Lots of scientists are trying to come up with a cure for this dangerous virus and I believe that they can do it and I won't put my hopes down, and all of you shouldn't too. … Be patient, kind and positive to fight CORONA." ---- Sudipto Chowdhury's 5-year-old daughter Adrija Chowdhury reminds him and her grandparents everyday to wear mask and wash. She pronounces corona as "carono" and has put up a small piece of cloth around the face of her favourite doll to protect it from COVID-19. ----- In Patna, Anand Raj's 8-year-old son Abhigyan Pratap Singh is upset that IPL 2020 is not taking place, and he blames China. Banjop Mukhim's 5-year-old son Mayan Nongbri in Shillong is livid over missing school and football, all because of coronavirus. But, he is happy to have his mother at home with him. He has decided to break his piggy bank and donate coins in the CM Relief Fund to fight COVID-19. ----- Ten-year-old Kartik Mehra, a student of Gyan Bharti School in New Delhi has clear ideas about coronavirus. "Coronavirus is made in China. I have seen in news, it got leaked when people were shot in a market in China. I know it is dangerous so I don't go anywhere." ---- For Dahliya Tyagi, 13, being with parents at a stretch for days is new is to her as she is used to one of them being absent. Her mother Richa Tyagi keeps her and her son Kayan, 10, busy by making them take care of their clothes and keeping the rooms clean. Initially they rebelled an accused the mother of tormenting them but have gradually come around. Now, Dahliya says she is "really thankful" for what the domestic help does in normal times. "I was happy that she has started valuing people around her and has learnt to show gratitude. I even heard her telling her brother, 'We will read all about this (coronavirus) in history books one day'," said Tyagi. TEAM VJVJ

In millions of homes, children have questions about corona -- and some lessons for adults

<ul><li>Hear from India’s most-followed Facebook Creator, Sanjyot Keer, about starting your own page in today’s highly cluttered market.</li><li>He shares with us a few monetization avenues that content creators can explore, arranging the right equipment, when to find a publicist in your content creation journey, standing out in the clutter and much more.</li></ul>With each passing day, things are getting a little more challenging for our country. We are back at home and a lot of people are turning to cooking and baking again. Some of us who are averse to cooking, have been forced to take a serious stab at it. In this one year, a few have even mastered the art and started their own YouTube channels to share their experience and knowledge with others. So if you are looking to get more out of your Food YouTube channel or Facebook page of any kind, this episode of Influencer Adda is just for you. To find out how budding content creators can supplement their income, arrange the right equipment, set themselves apart in a pool full of creators, we reached out to Sanjyot Keer, Chef, Owner of Your Food Lab and Facebook Content Creator. He told us how he got where he is today and how you can too. <div type="Video" msid="82457252" hostid="261" title="Chef and Content Creator Sanjyot Keer shares everything you need to know about becoming a content creator" dataSource="BUSINESSINSIDER" thumbUrl="https://denmark.timesinternet.in/cmslite/api/app/images.jpg?msid=82457252"></div> Known for bringing his uniqueness to Indian cuisine, Keer’s diverse recipes are lip-smacking yet healthy. He has 5 million followers on Facebook, 116k followers on Instagram and 2.16 million subscribers on YouTube today. Keer found his love for cooking when he was 12. He saw an artist at work at a pav bhaji stall and wanted to recreate the magic. Thus began his culinary love story. He created a fusion of Pav Bhaji Bruschetta, which was his first-ever creation. His first recipe on Facebook was another fusion, Pizza Dosa, which garnered 10,000 views in a day in 2016 and he only had 335 friends on Facebook then. His third video went viral and got 1.3 million views in four days. In a month's time, he had a lakh followers on Facebook. “Your Food Lab started at one of the lowest phases of my life. I wasn’t cooking. I was working at my dad’s factory and that is when I decided to start creating content. I dedicated my weekends to content creation. I didn’t have the money to buy or rent out equipment. So I used my phone and Canon 550D. I made DIY ceiling lights and started shooting on my dining table,” recalls Keer. Today, Keer has a team of five people who help him out in content production. He also has a househelp and an external PR team. <img src="https://lh3.googleusercontent.com/WeMgDNxp3LhSqvNQAS_gXvZMttRfxJe55b3VJ1wF1y_NmSJ1ZzL5RDndsvJq2vh0-ileqefhwtBGma0iBxg2EoBKzYoeT0wYzYkxKzqq3_AdxVKqzkwPg6sbAOh9bTrSg91wfl4l" /> Sharing a few factors that have helped Keer hit the 5 million mark, he says, “A lot of people relate to my recipes, which are one of a kind, and they like what I cook in my kitchen. The kind of ingredients and equipment I use is something that you would find in your kitchen. So all YFL recipes can be made at home, you won’t need any kind of professional equipment for it. Secondly, consistency has surely played a role. I started by uploading one recipe a day for three-four years and that helped YFL grow really fast. My production quality has skyrocketed now because I have constantly invested what I earn into YFL in terms of building a team, renting a studio space, which has paid off.” <img src="https://lh3.googleusercontent.com/tk-1f4MHtFtDouMyMg7CGTYzi-yhDwEjFAN_Ir8GEPrdmYRdWsLeUgMYcq6iQNVdQXlX3zGlBfpbUaI8mcG28hqKgNc6B7glJB-JG7uPLAcBnyNUCbxngtl2lTtLboJWyUKDmyFJ" /> Keer upgraded his equipment once he started working with brands. His first brand was an FMCG Oil brand, Fortune Sunflower Oil. He ended up making 100 videos for them. Now he is eyeing to work with a lifestyle brand or an automobile brand, and to be a part of a food-travel show. <img src="https://lh3.googleusercontent.com/kjfHnHvmPTB97i7-M4TzqJELslXKeOrPgMuGZXS0jfAuXiTpoXFWNIRYn1aBu0p95YP2NHvgPeg16X-jfsMTxrlsvJqrlDGDWERbh56qufC0VUn_Wv8dhhQ6g9mUI2dimfdv6YpV" /> <cmsannotation type="cmsannotation" annotationid="Monetisation avenues" text="Monetisation avenues">Monetisation avenues</cmsannotation> While becoming an influencer seems glamorous, it takes a lot of time, requires patience and hardwork before you actually get to start monetising your content. “No doubt money is important to be able to sustain but initially, you should just focus on your content. When I started out, Facebook didn’t have in-stream ads and I was completely dependent on branded associations. Brand collaborations are always going to be the bigger chunk of money that comes in for you as a content creator and on Facebook, with branded content tools, you can easily work with any brand. It is very transparent now. When you work with a brand, Facebook doesn’t charge you for that. You can directly work with the brand, you just need to declare on the platform. It is similar on the other platforms too. In-stream ads, which were added 2 years ago, are a boon for creators because you can upload your regular content and those will also earn money for you,” shares Keer. Apart from that, a content creator can also explore merchandising, consultancy and workshops. YFL and Keer earn their lion’s share from in-stream ads and product shoots. <cmsannotation type="cmsannotation" annotationid="Finding the right publicist" text="Finding the right publicist">Finding the right publicist</cmsannotation> As a content creator, it is important to be in media’s good books or this interview with Keer wouldn’t have happened. So, if you find the right publicist, at the right time, they can really help you improve your brand presence in media, which will eventually land you brand deals. Brands usually look for creators who have a huge following on social media platforms and are active on the media front. Keer onboarded a PR agency, Monk-E, after 4 years of content creation. On when to find a publicist, Keer advises, “It depends on the creator. I was doing everything by myself for the first four years because I wanted to learn it first-hand. I wanted to understand the brand's expectations, goals and negotiate deals. And when a PR agency comes to you with a problem at a later stage, you’ll be able to understand and be more empathetic. It got overwhelming after a point and I was swamped, that’s when I hired an agency. It is not a luxury per se to get an agency, but it is more about getting things done on time and in an appropriate manner at a certain stage of content creation. If you are getting a good deal at your beginning stage, go for it but I would suggest that you wait and learn the ropes of the game.” <cmsannotation type="cmsannotation" annotationid="Tips for beginners" text="Tips for beginners">Tips for beginners</cmsannotation> The only secret behind Keer’s growth trajectory is that he believed in his ‘stupid idea’, as he calls it. He was consistent and he did not let other people’s opinions on content creation influence his decision. So, his advice to budding content creators is to never kill your stupid idea. “I started off in a very low phase of my life and I never thought that I would make it this far. At that time, I told a lot of people that I want to start creating content, people pulled me down and said it is stupid to share videos on Facebook -- it is just for connectivity. I still gave it a try and it worked. I hear a lot of parents say “Hotel management koun karta hai, hum Bawarchi thodi na hai” and people just kill their idea at a very young stage. Just bring your idea into existence and if you are hardworking enough, you will be the next Sanjyot Keer or you would even do better than me. So whatever it is that you want to do, do it today!” Before wrapping up, Keer had another message to give to fellow content creators and influencers. “Please help people around you. To all my influencer friends, please reach out to your followers. This is the time we should use our influence at its best. Be kind and take care of yourselves.”

Chef and Content Creator Sanjyot Keer shares everything you need to know about becoming a content creator

<img class="gwt-Image" src="/photo/54409135.cms" /> Did you know the first butter chicken was created in 1950 at <keyword id="135009" type="UNKNOWN" weightage="20" keywordseo="Moti-Mahal">Moti Mahal</keyword> restaurant to make sure the leftover tikka and tandoori chicken is re-used? Well, that was the first time when a restaurant-made chicken entered the Punjabi household and gradually became a staple in Delhi. There was no magic on the part of Moti Mahal, they just used the same formula of black dal and a dollop of cream to get the job done. 
 Except for that, most of the time the Indian cuisine at restaurants have been judged on the basis of its homeliness. If a dal tastes mild and the curry reminds you of your childhood, the chef gets 10 on 10. If the tandoori chicken leaves stickiness on your palm, you start doubting the chef’s expertise. Well if that is the case, we find out how difficult it is to maintain authenticity of the dish. We got in touch with Chef <keyword id="342882" type="PERSON" weightage="20" keywordseo="Rajesh-Variyath">Rajesh Variyath</keyword> the dynamic Corporate Executive Chef at <keyword id="2463658" type="UNKNOWN" weightage="20" keywordseo="Radisson-Blu-MBD">Radisson Blu MBD</keyword>, Noida who comes with 23 years of experience in the culinary field. 
 In the age of <keyword id="6368690" type="COMPANY" weightage="20" keywordseo="Mango">Mango</keyword> Salsa and Tandoori cream brulee, authentic Indian cuisine is not easy to find. Chef <keyword id="6372038" type="PERSON" weightage="20" keywordseo="Rajesh">Rajesh</keyword> believes, it’s the sudden rise in fusion food culture among the chefs that is taking a toll on the Indian ‘authentic’ taste. Besides, the unorganized setup of Indian cuisine is also to be blamed. He explains: “You see, European cuisine or for that matter Italian cuisine, be it 30 years ago or around the globe, it would taste the same. But this isn’t applicable to Indian food. A dal that your mother makes wouldn’t match your aunt’s. You see Sambar, the regular dal in the south of India is just so varied. You travel from one town of <keyword id="20154" type="ORGANIZATION" weightage="20" keywordseo="tamil-nadu">Tamil Nadu</keyword> to another, you would easily find that the seasoning is different, so is the softness of the lentils. This means that the dal has changed its basic nature even in households. So you cannot really rely on authenticity of Indian cuisines.” 
 
“Earlier, there used to be ustaads, who would cook biriyani and other Mughlai dishes. One thing that was common amongst them was to hide their recipes. And this breed of cooks has done enough damage to the authenticity. Indian cuisine has always been a tradition that went down from generation to generation through oral communication. Now hiding the recipe could have made them famous, but took a toll on the authenticity. In that way, many dishes got lost in the past.” 
 
One way to keep Indian cuisine alive, Chef Rajesh says, is to make sure the chefs who specialize in this cuisine focus on the original ingredients. Moreover the people who eat this food need to appreciate the originality of the dishes. 
 Made in India, the Indian cuisine restaurant at Radisson Blu MBD in Noida has a selective menu. Some of the best sellers of the menu are Galouti Kebab, Fish tikka, <keyword id="781950" type="UNKNOWN" weightage="20" keywordseo="Nahari">Nahari</keyword> and <keyword id="3665983" type="UNKNOWN" weightage="20" keywordseo="dhani-murg">Dhani Murg</keyword>. The galouti served with <keyword id="817051" type="UNKNOWN" weightage="20" keywordseo="ULTA">Ulta</keyword> tawa paratha (fried bread on the back of pan) is something that tastes exactly like any <keyword id="6587" type="COMPANY" weightage="20" keywordseo="karachi">Karachi</keyword> street food shop. And the kulfi that Made in India serves is mild with an overpowering taste of home made cream. If you have a sweet tooth, you will definitely call for a repeat.

Is ‘authentic’ Indian food becoming the victim of fancier
fusion-food serving restaurants? We find it here.

Sundance 2022 returns to Park City with an expanded lineup that includes Netflix's Kanye West documentary

<img class="gwt-Image" src="/photo/50356832.cms" style="width: 800px; height: 600px;" />2015 was the year that saw the <a href="http://www.businessinsider.in/searchresult.cms?query=startup">startup industry </a>in India come off age. While on the one hand, there were brave individuals starting up on their own, the year saw companies like Ola, <a href="http://www.businessinsider.in/searchresult.cms?query=Snapdeal">Snapdeal</a>, Quikr, <keyword id="830092" type="COMPANY" weightage="20" keywordseo="Zomato">Zomato</keyword> and Paytm crossing the $1 billion in valuation to join the Unicorn club on the other. The rise of startups also led the angel investment community to take more risks than before. However, most importantly, all along India witnessed a Prime Minister who went the extra mile in encouraging the startup community by announcing several government measures -‘Startup India, Standup India’ being the latest one – while also showing the world the power of entrepreneurs back home. 
 
<a href="http://www.businessinsider.in/No-funds-for-your-start-up-Here-are-5-things-you-need-to-attract-angel-investors/articleshow/49323077.cms">ALSO READ: No funds for your start-up? Here are 5 things you need to attract angel investors</a> 
 
As the spectacular year draws to a close, imminent investors take us through the significant changes which both the startup as well as <a href="http://www.businessinsider.in/searchresult.cms?query=investor+">investor </a>community witnessed in 2015. Read on: 
 
STARTUP ECOSYSTEM BUILDING IN INDIA 
 “2015 has been a watershed year because there has been huge growth in the quality of startups that have come in,” says Saurabh Srivastava, cofounder of the Indian Angel Network and Nasscom. Happy to see an ecosystem building, he says: The government is beginning to encourage startups like never before as they also believe that startups can build wealth and employment. Moreover, people are seeing so many other successful ones with innovative ideas which are making good amount of money, solving ground problems and attracting global interest that they feel encouraged to do startups themselves. Also, there is huge interest among <keyword id="6365770" type="UNKNOWN" weightage="20" keywordseo="angel-investors">angel investors</keyword> to come in, invest and take more risks.” 
 
ANGEL INVESTMENT BECOMING AN ASSET CLASS: 
 
Mrs Padmaja Ruparel talks about the growth of angel investing community in India and how it has become an asset class. 
 
“It really is a class where first generation entrepreneurs like Saurabh, Narayanan Murthy and the likes – all middle class entrepreneurs who created garage to IPO kind of companies - have had a passion for entrepreneurship and have wanted to remain engaged in new innovations. They do this today by not only investing in young startups, but by mentoring and providing market access through their global network. This asset class has now moved beyond entrepreneurs. So, we are seeing lot of professional class investing and lot of second generation business house people also investing.” 
 
“On the other side, I feel starting up will become a career option soon. We are seeing entrepreneurs’ freshly out of college increasingly doing startups. One of our companies Mukunda Foods making tabletop dosa making machines, have youngsters who came out of college, created a prototype and are now delivering across nearly 9 countries. This is not to say that others aren’t. It’s also true that several experienced professionals are also building startups,” she says. 
 
SHIFT IN TRADITIONAL MINDSET AND APPROACH OF INVESTORS 
 Saurabh, who has nearly two decades of experience in <keyword id="6357455" type="EVENT" weightage="20" keywordseo="Funding">funding</keyword> startups, admits there has been massive change in the way investors look at startups today. 
 
“Investors are willing to put their money in more and more startups these days. 15-20 years ago investments were made only in IT companies, particularly those which had global appeal because growth came from overseas market. Today, India itself is a big market and we now see high quality entrepreneurs across variety of sectors – healthcare, IT, education, semi-conductors, hospitality, medical devices, ecommerce etc. A big shift in the investor approach has been to take the risk of investing in companies which target only the domestic market. Some of our best successes at IAN have come from companies catering to the Indian market,” he says. 
 
GEOGRAPHY NO MORE LIMITING FACTOR, INVESTMENT HAPPENING OVERSEAS 
 
Meanwhile, Padmaja feels opportunities lay galore for startups everywhere in the world when it comes to raising funds. Why? She explains: 
 
“IAN has set up its angel investment office outside the country. We are not only seeing entrepreneurs there, but actively investing too. The reverse is true as a lot of overseas investors are investing with us in companies that we are bringing the opportunities from. Geography is thus not a limiting factor anymore and that’s where we are able to make IAN a global platform where people from around the world can invest and get good returns,” says Padmaja. 
 
INDIA IS BEGINNING TO ACCEPT FAILURES 
 
Both Saurabh and Padmaja are of the opinion that failing does not minimalize chances of getting money from investors as there is increasing social acceptance for failures in India unlike before. 
 
“I think the concept of accepting failure was not there in India, but it is starting to get accepted. You try your best but it may not have worked for various reasons. I feel people who have not succeeded can be very good entrepreneurs because they have learnt from mistakes and have the hunger to succeed,” says Padmaja. 
 
Saurabh joins in to conclude: “When somebody has tried failed and wants to do it again, it shows character. It shows passion and commitment. An entrepreneur doesn’t always fail due to incompetence, there could be several other reasons say their partners let them down. They want to come back again and show the world what they can do. There has to be social acceptance for them and it is happening within the investor community gradually.” 
 
(Image credit: Thinkstock)

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In millions of homes, children have questions about corona -- and some lessons for adults

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