Tipu Sultan’s legacy continues to endure

[email protected] (The Hindu)
May 5, 2015

Mysuru, May 5: The death of Tipu Sultan on May 4, 1799, brought to close a fascinating chapter in Indian history; but his legacy continues to endure notwithstanding the controversy surrounding him in the present times.

tipuThough it has been 216 years since the death of Tipu Sultan, historians are unanimous in pointing out that his initiatives in the socio-economic fields have continued to endure, though these were fast fading from public memory.

The expansion of sericulture in the Mysuru region has been credited to Tipu Sultan. The Mysore Gazetteer notes that Tipu secured the know-how from Bengal and introduced mulberry cultivation in 21 centres. In what could be described as a step to encourage local industry, he banned the export of cotton to ensure that local weavers were not denied the raw material.

The introduction of sugarcane on a large scale has also been attributed to Tipu Sultan for which he secured the assistance of Chinese experts, according to the Gazetteer, which notes that quality sugar and candy were produced with their assistance.

During the pause between the various wars he fought, Tipu Sultan took some reformatory measures including a ban on alcohol. Cattle being closely linked to agriculture, Tipu Sultan encouraged livestock breeding. Hallikar and Amrit Mahal breeds are believed to be products of this initiative.

Rocket technology

Modern day historians also credit Hyder Ali and Tipu Sultan with an elementary knowledge of missile or rocket technology, which is considered to be the prototype of present-day missiles and rockets. They were put to full use during the wars with the British. Some of these have been preserved at the Royal Artillery Museum in England. The paintings at Dariya Daulat, the summer palace of Tipu Sultan at Srirangapatana, are a clear indicator of the use of these missiles in wars.

A courtyard within the ruins of the Srirangapatana Fort was identified by archaeologists as the possible spot from where the missiles were launched. Scientists from DRDO have also visited the spot on many occasions in a bid to ensure better maintenance. Plans for a ‘missile museum’ are yet to materialise.

Rally, tributes mark death anniversary

Rallies were held and tributes offered to mark the 216th death anniversary of eighteenth-c entury warrior king Tipu Sultan in Mysuru and his erstwhile capital Srirangapatna near here on Monday.

While Congress leaders gathered at the office of the Mysuru City (District) Congress Committee on Sayyaji Rao Road in the morning and garlanded the portrait of Tipu Sultan on his ‘Shaheed Diwas’, large number of people paid tributes to Tipu Sultan at Srirangapatna.

Rallyists led by Kannada protagonist Vatal Nagaraj, who arrived in Srirangapatna from Bengaluru, offered floral tributes at the site near the northern fringe of the fort, where Tipu’s body was found in 1799, and Gumbaz, where his mortal remains are buried. Activists of the Kannada Chaluvali Vatal Paksha (KCVP) from Bengaluru accompanied Mr. Nagaraj, who made stop-overs at Ramanagaram and Mandya enroute to Srirangapatna to address the public.

Mr. Nagaraj said the commitment of Tipu Sultan, known as the Tiger of Mysore, was so strong for his land that he even pledged his children for the sake of the country and its people. “A statue of Tipu should be built in front of Parliament. I will speak to the Lok Sabha Speaker and leaders of other political parties in this regard,” he said.

Mr. Nagaraj also demanded that the road leading to Devanahalli, Tipu’s birthplace, be named after him. He also urged the State Government to build a memorial for Tipu Sultan on 500 acres of land in Bengaluru.

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Sandra
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Friday, 4 Mar 2016

Thanks for finally writing about >Tipu Sultan’s legacy continues to endure

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Media Release
March 12,2020

Manipal, Mar 12: Team WGSHA is proud to announce that the culinary museum in WGSHA has been listed in Limca Book of Records as India's First Living Culinary Arts Museum.

Limca Book of Records (LBR) is a catalogue of achievements made by Indians, at home and abroad in diverse fields of human endeavour. LBR is a celebration of exemplary exploits and recognizes accomplishments such as firsts, inventions, discoveries, honours, awards and the truly extraordinary.

Chef Thirugnanasambantham, Principal of WGSHA, while thanking MAHE and ITC Leadership for extending all support towards instituting this museum in Manipal and WGSHA, also appreciated and thanked all those who have directly or indirectly helped towards setting up this museum in Manipal.

"The process for WGSHA's culinary museum to make an entry into the popular Limca Book of Records started almost six months back and after validation by LBR recently, has been listed in the book of records. We are glad that we could be the first of its kind in such endeavour and we also hope to be in Guinness World Records soon", said Chef Thiru.

"We are indeed grateful to Michelin-starred Indian celebrity Chef Vikas Khanna, the founder and curator of this museum, who had this idea of establishing a culinary museum and donated thousands of kitchen tools and equipment worth millions of dollars to this museum for preserving the history of India's rich tradition of culinary arts and to educate the future generations. Chef Vikas Khanna, 'Distinguished Alumnus' of WGSHA, being very desirous of making such a museum in India, what better place it would be than in his own Alma Mater!", he said on the background of having the museum.

Chef Thiru mentioned that Udupi, popular for the famous 'Udupi Cuisine', and being a temple town, is adjacent to International University Town of Manipal Academy of Higher Education (MAHE).

MAHE is home to thousands of international students and visitors. With a great heritage of Udupi, combined with the large number of Indian and International students residing in and around Manipal, it was very apt for the college to create a museum for today's Indian youth and the International visitors to understand the rich culinary heritage of India, through the priceless kitchen tools and equipment donated by Chef Vikas Khanna.

"Has placed WGSHA in the global culinary map and we are proud to have joined all such efforts to preserve the history of cuisines and cultures across the world", said Chef Thiru.

The culinary art academic block housing the museum was opened in April 2018, spread approximately over 25,000 sq ft and is shaped in the form of a giant pot very similar to the ones found in Harappa.

There are historical as well as regular household items such as plates made by the Portuguese in India, a 100-year-old ladle used to dole out food at temples and bowls dating to the Harappan era, an old seed sprinkler, an ancient Kashmiri tea brewer known as 'samovar', vessels from the Konkan, Udupi and Chettinad regions, apart from a large collection of rolling pins, utensils of all shapes and sizes, tea strainers of different types etc.

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News Network
June 26,2020

Bantwal, Jun 26: A day after expressing gratitude for the overwhelming response from students for the SSLC examinations, Karnataka Minister for Primary and Secondary Education S Suresh Kumar on Friday took to Twitter to laud a student who didn’t let his physical hurdles deter him from writing the examination.

Sharing image of the student, Kaushik, who wrote the SSLC examination at Bantwal’s SVS High School, the Minister said that he was taken aback by the boy’s spirit for writing the exam independently without relying on anyone’s help. Such individuals give new meaning to life. Others should learn from this.

In the picture, Kaushik is seen seated on the floor and using his toes to write answers.

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News Network
February 28,2020

Bengaluru, Feb 28: BS Yediyurappa’s contribution to the economy is substantial, and he is one CM who has contributed largely to making India the fifth largest economy, said Defence Minister Rajnath Singh on Thursday.

“He will ensure that Karnataka contributes towards making India the third-largest economy in the coming days,” Singh said, who had flown from New Delhi to participate in the CM’s birthday celebrations.

Singh recalled Yediyurappa asking him how to increase welfare measures for farmers, and had suggested that the CM reduce interest rates on loans to help the community. “Yediyurappa took the suggestion seriously and reduced interest of loans to a mere 4 % and gradually reduced it to 1 % before coming down to zero,” Singh said, appreciating Yediyurappa’s love for farmers.

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