THEY say habits die hard. Do the qualities you develop early in the cradle only ever die when you do?
Sadhguru: Let us look at this from a different perspective. A habit is formed essentially because it brings a certain ease to your life – it makes parts of your life automatic. You do not have to think about it. You can do it just like that.
Naturally, as a part of a human being’s defence mechanism, we form habits because, unlike other animals, we have not come with many of our traits fixed. You notice just a little bit of difference between one dog and the next. They have their individual personality, but most of their traits are fixed by nature.
However, almost everything is wide open for a human being. Because of this, as a child, you try to form a defence pattern where you create your own patterns.
Every child creates certain habits for the sake of survival. But, generally, children shake these patterns off as they grow, depending on the level of awareness created around them. Either by exposure or through education, children change dramatically – they go out for three years and when they come back, parents cannot recognise them anymore. Everything about them has changed because of exposure.
It is those who are engrossed in self-preservation who cannot drop their old habits. Those who are looking for excitement and adventure will drop their habits easily because they are always remodelling their lives whichever way is needed for the situations in which they exist right now.
Above all, if a person takes up a spiritual path, their habits will drop as there is no such thing as good and bad habits. All habits are bad. They may be instruments of survival, but once you have grown up, habits mean you are learning to conduct your life unconsciously. That may look safe, but it denies you life in many ways.
Spirituality is the fundamental tool to break all unconscious patterns we have within ourselves. What we refer to as karma is also just this. Karma means unconsciously creating patterns for oneself, not only about one’s behaviour, but about the way life happens to a person.
If people examine their lives, the very way situations happen, the way opportunities come, the way they meet people, all of it is in certain kinds of patterns. This is simply because of the kind of karmic patterns that have been created.
A spiritual process means one does not want anything to happen within oneself unconsciously. Conducting life unconsciously is not an intelligent way to live. Whether one picked up the habit in their mother’s womb or before that, it does not matter.
If people are seeking evolution, if they are seeking liberation, they have to break all their patterns – not good, not bad, but all. One does not have to wait until their last breath for this to happen.
Even if it is beyond the graveyard, the patterns will not break. Karma goes beyond that because one does not break these patterns by losing one’s body. So, it is extremely important that when alive, people strive to go beyond these patterns.
If people demolish the patterns, they will handle life consciously. For example, I am speaking now – I can speak either habitually or consciously. That is the big difference. It does not matter if I just sit and gossip, still ten thousand people want to listen, because every word is uttered consciously. Whatever the content of what I am saying, people still want to listen because every word is coming out consciously, and that has power.
If you take every breath in and out, consciously, suddenly that breath has a different kind of power. Every movement in life, if made consciously, every single movement has tremendous power. To realise the power of life, one must be conscious about it, otherwise it does not even exist for the person.
n Ranked among the 50 most influential people in India, Sadhguru is a yogi, mystic, visionary and bestselling author. He was honoured with the Padma Vibhushan, India's highest civilian award, in 2017, for exceptional and distinguished service.
The birth of Lord Krishna was celebrated on 16 August 2025 at Siddhashram Dham. The Janmashtami festivities brought together hundreds of devotees who immersed themselves in bhajans, dances, and spiritual discourses from early morning until well past midnight.
The evening programme began at 8 pm, with devotional songs and cultural performances filling the ashram with joy and reverence. In his address, His Holiness Rajrajeshwar Guruji underlined the enduring relevance of Krishna’s life and teachings. “Krishna symbolises the triumph of dharma over adharma, truth over illusion, and love over hatred. Human life is a divine chance to practise compassion, service, and good karma,” he told the gathering.
As the clock struck midnight, marking Krishna’s birth, the temple resounded with chants of “Nand Gher Anand Bhayo, Jai Kanhaiya Lal Ki!” A touching highlight followed when Guruji performed a symbolic ritual with a child dressed as Baby Krishna, evoking the innocence and divinity of the Lord.
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The influence of internet and TikTok culture on modern English
Cambridge Dictionary adds words influenced by internet and TikTok culture.
New entries include “skibidi”, “delulu”, “tradwife”, “broligarchy”, “mouse jiggler” and “work spouse”.
Lexicographers say they only include terms with long-term staying power.
Words reflect the growing impact of online culture on everyday English.
Cambridge Dictionary reflects TikTok’s influence
The Cambridge Dictionary has added a series of new words that highlight the influence of internet and TikTok culture on modern English. Among the latest entries are “skibidi”, “delulu” and “tradwife”.
Colin McIntosh, the dictionary’s lexical programme manager, said: “Internet culture is changing the English language and the effect is fascinating to observe and capture. We only add words where we think they’ll have staying power.”
What the new words mean
Skibidi – defined as a term that can mean “cool” or “bad”, or be used with no real meaning, often as a joke. Popularised by the viral YouTube series Skibidi Toilet, it is widely used among children and teenagers. Example: “What the skibidi are you doing?”
Delulu – an abbreviation of “delusional”, defined as believing things that are not real or true, usually because you choose to. Originating in K-pop fandoms more than a decade ago, it has surged on TikTok with phrases such as “delulu is the solulu”.
Tradwife – short for “traditional wife”, referring to women who promote conservative gender roles online, celebrating homemaking and supporting their husbands. The dictionary notes the term is “especially used for women who post about this lifestyle on social media”.
Other notable additions
Broligarchy – a blend of “bro” and “oligarchy”, describing a small group of wealthy, powerful men in the tech industry who have or seek political influence.
Mouse jiggler – a device or piece of software, popularised in the post-pandemic era, used to make it appear that someone is working when they are not.
Work spouse – a workplace term describing two colleagues who support and trust each other closely.
Broader context
The inclusion of these terms reflects wider social and cultural debates. Commentators have described words such as skibidi as emblematic of chaotic internet humour, while the tradwife movement has attracted criticism for promoting regressive gender roles.
Despite generational divides over their value, lexicographers stress that these additions demonstrate how digital culture continues to reshape the English language.
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Rekha Mistry displays a colourful harvest from her kitchen plot
REKHA MISTRY, who grew up with her Indian parents in Zambia and came to Britain when she was 19, appeared as a co-presenter on BBC Two’s Gardeners’ World last Friday (8), thereby confirming her growing status as the UK’s most prominent celebrity Asian gardener.
She was introduced by lead presenter Monty Don, who said: “We’re going up to Derbyshire now to join Rekha in her veg garden.”
Married with three children, she moved with her family from Harrow in London to the Peak District in Derbyshire in 2023.
Last week, she began her stint by saying: “I have always found such joy in growing my own fruits and vegetables, and this year, I’ll take you through how I sow it, grow it, and most rewarding of all, how I cook with it. I love coming up into the garden at this time of the year. There is so much going on.”
She went on: “I’ve got the beans, I’ve got the squash, I’ve got kale. But what’s really making me happy is this plant, the blackcurrant. It is full of fruit this year; blackcurrants are such a good fruit. You can make jam with them. You can make cordials. You can put them in desserts. But the best thing is you can freeze them as well. When it comes to blackcurrant, you can pick them one by one, but I find it much easier to prune whole stems once the fruit is ripe. It saves time, and it’s good for the plant, too, encouraging new stem growth, giving next year’s harvest a head start. After a bit of pruning, it’s time for a bit of sowing.”
What’s remarkable about Rekha is that she a self-taught gardener whose life was changed by working on an allotment after 25 years as a company director in a bathroom showroom business. She went back to study with the Royal Horticultural Society and gained a diploma in horticulture. In 2015, she appeared on the BBC’s Big Allotment Challenge. Her debut book, Rekha’s Kitchen Garden: Seasonal Produce and Gardening Wisdom from One Woman’s Allotment Year, has proved to be a best seller. She has a following of 100k plus on Instagram.
Mistry with potatoes from her garden
The RHS has been trying to widen its appeal, most recently with the help of Eastern Eye, but in a quiet way, Rekha has become a role model for the British Asian community, in particular.
Last week, she talked on Gardeners’ World about growing a variety of fennel called Sweet Florence – fennel is a popular ingredient in many Indian recipes.
She said: “It has that aniseed flavour, if you like that and use it in salads. You can cook with it, and it looks good, too.”
Using a tool called a dibber, a pointed wooden stick that makes holes in the ground for planting seeds, seedlings or small bulbs, she showed how leek seeds could be sowed: “I’m just dibbing holes about two centimetres deep, and that will just help them anchor in. I’m going to sow three seeds a hole, it’s called station sowing.”
The best of the three seedlings that come up, she would keep, “the other two come out”.
“Now, once I’ve sown the seeds,” she told viewers, “I will give it a good watering, so that for the next few weeks, I will make sure that this pot doesn’t dry out and let them grow in a nice sunny spot with a bit of shade towards the end of the day. Fennel plants don’t like big swings in temperature.”
She offered practical advice as she turned her attention to potatoes and leeks: “I’m keeping a close eye on the potatoes and around now I like to pinch off the flowers, so the plant put all its energy into the spuds, not into the seeds. It’ll be a while before the main crop is ready, but the early ones, they’re just right for lifting. Just harvest what you see to begin with, but then fork in again, because you never know, there just might be one or two hidden in there, and you don’t want to lose those. Be gentle. The soil that the early potatoes have left behind is full of goodness.”
This was where she planted her leek seedlings: “Space is at a premium at this time of the year. It’s all about keeping the garden ticking along. All I did was clear this soil, make sure there were no potatoes left, dug it over a little bit, raked it over, and then watered it, just so that it’s nice and soft. So when I do make the dibbing holes, the holes remain rather than the soil going down. What I’ve done is I’ve made sure my holes are 15 centimetres in depth, at the same time, 15 centimetres in length.”
She explained: “This variety of leeks is called Musselburgh. It does very well whatever part of the country you’re in. So what I tend to do is just tease them apart and always go for the thickest stem, tease them through, pop them in some water, wash the compost off. See how long the roots are, cut them off. Now, the only reason why I’m cutting these roots off to just a few centimetres is when I am putting them into the dibbed hole, I don’t want the roots to then come upwards. I want them to go downwards, and that way I know the plant will settle itself in. What I’ll do next is water the holes, not throw the soil in. By doing that, the soil is gently covering the leek. It’ll slowly fill up the hole, but it’ll also start growing at the same time without getting any grit between the leaves.
“Now continue watering every few weeks, just so that they can establish themselves. And I know that I will have a crop from September until January. The idea of growing your own is the freshness. There is nothing fresher than something being pulled out of the earth there and then and straight into the kitchen.”
Mistry stands beside her allotment sign
She then focused on “what’s ready. Now, I’m harvesting some of my summer cabbage, and this one’s coming along beautifully, and so are my onions. These are my main crop variety called Paris Silverskin, and if left to grow to full size, they’ll be great for pickling and storing over winter. But I’m going to pick them now as spring onions – perfect for salads, stir fries and garnishing dishes. They’re delicious and mild compared to cooking other varieties. I’ll leave the rest to grow bigger for later on – (I have) one sowing, two harvests.
“It keeps the kitchen stocked and the garden working. I’m taking my freshly harvested vegetables and making a sambar (the south Indian dish) of warm cabbage, with mustard seeds and fresh chilli sprinkled with ground coriander and cumin; a potato salad with spring onion and a bit of sharpness from my homemade pickled beetroot; and for dessert, blackcurrant sponge. At this time of the year, there is so much going on if you plan your garden right. There are so many options that you can choose from. This really is plot to plate. So satisfying, so delicious.”
She finished off by tucking into her ohso-English blackcurrant sponge. Nigel Farage, Suella Braverman, Robert Jenrick and even Donald Trump would love it that the word “diversity” had not escaped Rekha’s lips.
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Elizabeth believed in using every platform to raise awareness and funds for the fight against HIV
New Elizabeth Taylor Chocolate Martini debuts at Tryst Puerto Vallarta.
£0.80 ($1) from each sale goes to The Elizabeth Taylor AIDS Foundation (ETAF).
Inspired by a drink created by Elizabeth Taylor and Rock Hudson during the filming of Giant in 1955.
Part of a wider Tryst Hospitality initiative across multiple venues to honour Taylor’s legacy in the fight against HIV/AIDS.
Tryst Hospitality has introduced The Elizabeth Taylor Chocolate Martini at select venues, including Tryst Puerto Vallarta, with proceeds supporting The Elizabeth Taylor AIDS Foundation’s (ETAF) mission to achieve an AIDS-free world. This indulgent cocktail, inspired by a drink Elizabeth Taylor and Rock Hudson created in 1955 while filming Giant, is the latest step in Tryst’s long-standing partnership with ETAF, continuing Taylor’s enduring advocacy for HIV/AIDS awareness and fundraising.
A cocktail with Hollywood history
The Elizabeth Taylor Chocolate Martini blends Tito’s Vodka, Kahlua, and chocolate syrup, shaken over ice and served straight up. Its creation pays homage to Taylor’s iconic Hollywood career and her friendship with Rock Hudson, forged during the making of Giant.
Partnership with The Elizabeth Taylor AIDS Foundation
In collaboration with ETAF, £0.80 ($1) from each martini sold will go towards the charity’s global mission. The Abbey Food & Bar in West Hollywood — a venue Taylor herself visited — has been central to Tryst Hospitality’s relationship with ETAF, hosting events such as The Abbey’s World AIDS Day Tree Lighting.
Expansion across venues
Tryst Hospitality will now extend this fundraising initiative to:
The Abbey and The Chapel at The Abbey (West Hollywood)
The Tryst Puerto Vallarta
The Tryst Fire Island (opening 2026)
The Tryst San Juan (under renovation)
Circo San Juan (opening Autumn 2025)
The Blue Whale and Pavilion (Fire Island Pines)
Each venue will make a guaranteed annual donation to ETAF, regardless of cocktail sales, with matching contributions from featured spirit brands encouraged.
Honouring a legacy
“This cocktail is more than just a toast, it’s a tribute,” said Tristan Schukraft, Founder of Tryst Hospitality. “Elizabeth Taylor talked about AIDS publicly before anyone else would… This is our way of honouring her legacy and continuing the fight to end HIV in America.”
Cathy Brown, Executive Director of ETAF, added: “Elizabeth believed in using every platform to raise awareness and funds for the fight against HIV. This initiative brings her spirit into spaces where community thrives.”
The Elizabeth Taylor Chocolate Martini is now available at participating venues. For more information about ETAF’s work, visitwww.etaf.org.
The Shree Kutch Satsang Swaminarayan Temple (SKSST) – East London will mark its annual Patotsav – Manthan Mahotsav with a special evening of devotional activities, cultural events, and community spirit on Friday (15).
Members of the Shree Swaminarayan Gadi Parivar UK (SSGP-UK) have confirmed they will attend to show their support and join in the festivities. The programme will begin at 5:30 pm at Swaminarayan Sports World, Blake Hall Road, Wanstead, London E11 2QW. Attendees will be treated to a communal dinner before the India Independence Day celebrations commence at 7:00 pm.
Organisers say the evening will combine traditional religious observances with patriotic pride, offering an opportunity for devotees and the wider community to come together in a spirit of unity and joy. The event is open to all, and guests are encouraged to bring friends and family to share in the celebrations.
Free on-site parking will be available, making it easier for visitors from across London to attend. The organisers look forward to welcoming everyone to what promises to be a memorable and uplifting occasion.