Moment miracle Brit survivor of Air India jet heads BACK to burning wreck to rescue brother saying ‘I have to save him'
The 40-year-old sole survivor was captured staggering towards the blazing students' hostel - which claimed 38 lives - as black smoke billowed in the sky.
9
9
Footage emerged today shows emergency worker Satinder Singh Sandhu flailing his arms in the air in a desperate attempt to stop the Brit from walking back into the crash site.
Dressed in a white t-shirt and trousers, Vishwas is seen eventually wandering over to the emergency worker as flames leapt behind him.
Satinder revealed how he pleaded with the dad not to return to the inferno, warning he would died if he did.
He recalled shouting as loud as he could to grab the dazed man's attention, then "begging him not to go back in there."
Amid panicked crowds, the surviving Brit turned to Satinder and said: "My family member is in there, my brother and he's burning to death. I have to save him."
According to the emergency worker, Vishwas was very disoriented, and limping but was still able to speak coherently.
He told the Mail Online: "There was also blood on his face, but he was able to speak. He told the paramedics that he was flying to London when the plane fell and that he wanted to go back to save his family."
Locals appear rushing around in panic and calling the emergency services when they spotted him.
The businessman was taken to the 1,200-bed Civil Hospital less than a mile from Ahmedabad airport where the doomed Air India flight had taken off from before crashing just 33 seconds later.
His dad Ramesh has been at his bedside but has been too upset to talk since the tragedy in which he lost his youngest son Ajay.
Family friend Deepak Devjil said: 'He is still grappling with the tragedy.'
The dad received a special Father's Day gift yesterday when his four-year-old son sent his best wishes.
His youngster and wife have travelled to India following the crash and the family will soon be reunited, but Vishwash spoke to his son on the phone yesterday.
The story of Vishwash's escape has astounded the world - and left experts speculating over how he cheated death.
His brother, Ajaykumar Ramesh, 35, was sitting five seats away and tragically lost his life in the crash.
Vishwash was sitting in seat 11A when the plane came down, which is right by the emergency exit.
The Brit, whose family is from Leicester, told local media he was able to push open the plane's fuselage and get out before the plane blew up.
9
9
9
But it is currently unclear whether the opening Vishwash "slipped out" of was the emergency door or a rupture in the aircraft's fuselage.
Aerospace and aviation professor Graham Braithwaite speculated the lucky Brit may have actually been flung out of the wreckage.
He said: "The aircraft was loaded with fuel and it crashed into a heavily populated area.
"I can only imagine that he was thrown from the wreckage, and that somehow as it crashed, what it hit managed to absorb some of the impact."
He added: "Looking at the scene, I would imagine that the disruption to the aircraft would have been huge.
"If anybody could have got out, then they probably could have just gone out in a gap in the fuselage - you'd struggle to infer from this, therefore, that is the seat you must always sit in."
Vishwash has relayed his memory of the moment the plane went down, and his account could hold the key to figuring out what went wrong.
One detail in particular has peaked the interest of crash investigators.
The Brit revealed that the cabin lights began flickering just before the jet sank through the air.
He said: "When the flight took off, within five to 10 seconds it felt like it was stuck in the air.
"Suddenly, the lights started flickering - green and white.
"The aircraft wasn't gaining altitude and was just gliding before it suddenly slammed into a building and exploded."
Vishwash's flickering lights revelation came after a passenger who travelled on the plane the day before the crash claimed electrical parts such as the back-of-seat screens weren't working.
Aviation experts have speculated that the reports of dodgy electrics could be a sign of a power failure, possibly explaining the crash.
9
9
9
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
The Guardian
9 hours ago
- The Guardian
Meera Sodha's recipe for omelette rolls with rice, carrot pickles and wasabi mayonnaise
We eat a lot of omelettes in our house: they're the perfect solution for an impromptu dinner, and they're also endlessly customisable, so we never get bored with them. You can add butter, beat the eggs in the pan and roll to make it French, add spices, coriander and onion to make it Indian, or mirin and soy, as in today's dish, for a trip to Japan. You could add any condiment or pickle from mayonnaise to ketchup and chilli oil to chimichurri, and bolster the meal with bread or rice. Today's recipe is merely one of many wonderful scenic routes on which to take your omelette. Simply double the quantities to serve four. Sushi rice vinegar is widely available in the UK, and has been very helpfully pre-seasoned. If you can't find it, use regular rice vinegar and add a tablespoon of sugar when you make the sushi seasoning. Prep 10 min Cook 30 min Serves 2 200g sushi rice Fine sea salt 8 tbsp sushi rice vinegar – I like Saitaku1 large carrot, peeled and cut into matchsticks1-2 tsp wasabi paste, to taste 3 tbsp mayonnaise ½ tsp black sesame seeds 6 medium eggs 1 tbsp mirin 1 ½ tbsp soy sauce 2½ tbsp sesame oil First make the sushi rice. Put the rice in a saucepan for which you have a tight-fitting lid and cover with 280ml cold water. Bring to a boil, then cover, turn down the heat to a whisper and set a timer for 10 minutes. When the time is up, take the pan off the heat but leave the lid on for at least another 10 minutes. Meanwhile, make up the sushi seasoning by mixing a teaspoon of salt with four tablespoons of sushi rice vinegar. When the rice has cooled down to almost room temperature, fold in the seasoning using a wooden spoon. To make the pickled carrots, put the carrot matchsticks in a shallow-lipped dish, pour over the remaining four tablespoons of sushi rice vinegar, sprinkle on three-quarters of a teaspoon of salt and mix well. To make the wasabi mayo, mix the mayonnaise with the wasabi paste (start with one teaspoon and add a second if you like it hotter), then sprinkle the black sesame seeds over the top. Finally, to make the omelette rolls, crack the eggs into a large bowl and whisk with the mirin, soy sauce and half a tablespoon of sesame oil. Put a tablespoon of sesame oil in a nonstick frying pan on a medium heat and, once it's very hot, pour in half the egg mixture and cook until golden on the bottom and semi-set on top (that is, with only a little liquid egg still visible). Using a spatula, roll it up, slide out on to a plate and repeat with another tablespoon of sesame oil and the remaining beaten egg mix. To serve, cut the omelettes into 2cm-wide rolls, place on two plates and serve with bowls of sushi rice, pickled carrots, wasabi mayo and more soy sauce nearby.
The Guardian
11 hours ago
- The Guardian
Meera Sodha's recipe for omelette rolls with rice, carrot pickles and wasabi mayonnaise
We eat a lot of omelettes in our house: they're the perfect solution for an impromptu dinner, and they're also endlessly customisable, so we never get bored with them. You can add butter, beat the eggs in the pan and roll to make it French, add spices, coriander and onion to make it Indian, or mirin and soy, as in today's dish, for a trip to Japan. You could add any condiment or pickle from mayonnaise to ketchup and chilli oil to chimichurri, and bolster the meal with bread or rice. Today's recipe is merely one of many wonderful scenic routes on which to take your omelette. Simply double the quantities to serve four. Sushi rice vinegar is widely available in the UK, and has been very helpfully pre-seasoned. If you can't find it, use regular rice vinegar and add a tablespoon of sugar when you make the sushi seasoning. Prep 10 min Cook 30 min Serves 2 200g sushi rice Fine sea salt 8 tbsp sushi rice vinegar – I like Saitaku1 large carrot, peeled and cut into matchsticks1-2 tsp wasabi paste, to taste 3 tbsp mayonnaise ½ tsp black sesame seeds 6 medium eggs 1 tbsp mirin 1 ½ tbsp soy sauce 2½ tbsp sesame oil First make the sushi rice. Put the rice in a saucepan for which you have a tight-fitting lid and cover with 280ml cold water. Bring to a boil, then cover, turn down the heat to a whisper and set a timer for 10 minutes. When the time is up, take the pan off the heat but leave the lid on for at least another 10 minutes. Meanwhile, make up the sushi seasoning by mixing a teaspoon of salt with four tablespoons of sushi rice vinegar. When the rice has cooled down to almost room temperature, fold in the seasoning using a wooden spoon. To make the pickled carrots, put the carrot matchsticks in a shallow-lipped dish, pour over the remaining four tablespoons of sushi rice vinegar, sprinkle on three-quarters of a teaspoon of salt and mix well. To make the wasabi mayo, mix the mayonnaise with the wasabi paste (start with one teaspoon and add a second if you like it hotter), then sprinkle the black sesame seeds over the top. Finally, to make the omelette rolls, crack the eggs into a large bowl and whisk with the mirin, soy sauce and half a tablespoon of sesame oil. Put a tablespoon of sesame oil in a nonstick frying pan on a medium heat and, once it's very hot, pour in half the egg mixture and cook until golden on the bottom and semi-set on top (that is, with only a little liquid egg still visible). Using a spatula, roll it up, slide out on to a plate and repeat with another tablespoon of sesame oil and the remaining beaten egg mix. To serve, cut the omelettes into 2cm-wide rolls, place on two plates and serve with bowls of sushi rice, pickled carrots, wasabi mayo and more soy sauce nearby.
Times
a day ago
- Times
Singapore's most powerful family at war over decaying ‘bungalow'
T he arguments about Lee Kuan Yew's old home have wrenched apart a famous family and driven its members to the far sides of the globe, but a tour of the house itself makes it difficult to understand what the fuss is about. The eight-bedroom building at 38 Oxley Road, where Singapore's founder lived for seven decades, is a 127-year-old colonial property, described locally as a bungalow despite its two storeys. Its silent rooms contain half-packed boxes and rolls of bubble wrap; its narrow strip of garden is jungly and overgrown. Only the bullet-proof glass in the windows and the framed photographs on the walls serve as a reminder of who lived here: one of the great post-colonial leaders, a figure as feared as he was respected.
