Air India crash: Not easy to ‘accidentally' cut off fuel switches, expert says
The London-bound Boeing 787 Dreamliner crashed into a medical college shortly after taking off from Ahmedabad Airport on June 12th, killing 241 people on board.
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Another 19 other people also died and 67 were seriously injured.
A preliminary report from India's Aircraft Accident Investigation Bureau, published on Friday, said both of the plane's fuel switches moved to the 'cut-off' position 'immediately' after take-off, stopping fuel supply to the engine.
Officials inspect the site of the crash. Photo: Ajit Solanki/AP
'In the cockpit voice recording, one of the pilots is heard asking the other why did he cut-off. The other pilot responded that he did not do so,' the report reads.
The switches were then returned to their normal inflight position, which triggered an automatic engine relight and a thrust recovery procedure.
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While the engines started to recover, one of the pilots transmitted 'mayday, mayday, mayday', before the plane was seen by air traffic control to crash outside the airport.
The fuel switches are used at the end of every flight and in emergency scenarios such as a fire, director of aerospace and aviation at Cranfield University, Professor Graham Braithwaite said.
They are designed so they cannot easily be 'accidentally' turned off and pilots would generally run through a checklist before doing so, he said.
'For obvious reasons, the two switches are a distance apart, so not a huge distance, but enough that you couldn't accidentally switch two when you're trying to switch one.
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'So it's not like the lights in your house, where they're right next to each other, so there is some space between them.
'They're in that centre console, so that's in between the two pilots, so they can each reach them with the same ease.'
A preliminary report into the crash was published on Friday. Photo: Ajit Solanki/AP
Professor Braithwaite said that if the switch had been moved by a person, that would have been a 'very unusual thing to do' at below 1,000 feet.
'It's not the point of flight where you try and call for your coffee, it's a period of flight where your focus is very, very clear, and that first 1,000 feet, it's about keeping the airplane climbing and that's not about clicking switches.'
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He added: 'I could see why a nervous flyer would be nervous at the thought that it's possible to shut both engines down at a critical stage in flight, but for whatever reason, and that there are a number of things that are in place to stop it from accidentally happening.'
The aircraft was about 11 years old, the fuel switches had been changed two years ago, and the crash was a 'really, really unusual event', Professor Braithwaite said.
Of the next stage of the investigation, he said: 'If somebody did wilfully move a switch, then was it on the one hand a wilful active sabotage, in which case the investigation changes considerably, because this safety investigation that published the report yesterday will not be leading on that, that would be a police investigation.
'So that would change at that point, but if it wasn't clear that it was that wilful action, you'd be looking at, well, what kind of mistake might somebody have made?'
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Of his general thoughts on the preliminary report, he said the authors have been 'very careful in their wording' to demonstrate they remain 'open minded' about what could have happened.
A lawyer advising some of the families affected by the crash said the findings were 'deeply concerning'.
Demetrius Danas, an aviation lawyer at Irwin Mitchell, said: 'Our thoughts and sympathies remain with those who've lost loved ones in such devastating circumstances.
'The findings of the initial report are deeply concerning and certainly merit further scrutiny to establish the full facts around how this tragedy happened.
'We're continuing to speak with and advise families who've been affected by the Air India crash. Understandably, all they want is to be provided with answers.'
The only surviving passenger on the plane was Briton Vishwash Kumar Ramesh, who previously told The Sun it was a 'miracle' he was alive but felt 'terrible' he could not save his brother Ajay.
Air India stands in solidarity with the families and those affected by the AI171 accident. We continue to mourn the loss and are fully committed to providing support during this difficult time.
We acknowledge receipt of the preliminary report released by the Aircraft Accident…
— Air India (@airindia)
July 11, 2025
Some 169 Indian passengers and 52 British nationals were killed, making it one of the deadliest plane crashes in terms of the number of British fatalities.
If the final investigation takes more than a year to complete, an interim report would be issued on the anniversary of the crash, Professor Braithwaite said, adding that interim recommendations could be made at any time.
The preliminary report says that all crew members had been breathalised on their arrival at Ahmedabad airport, which found they were 'fit to operate the flight'.
No significant bird activity was spotted near the flight path and the aircraft started to lose altitude before crossing the airport perimeter wall.
Both engines were retrieved from the wreckage and quarantined at a hangar in the nearby airport.
Investigators have identified 'components of interest for further examinations', the report says.
Fuel samples taken from tanks used to refuel the aircraft were 'satisfactory'.
Statements have been taken from Mr Ramesh and witnesses by investigators, who will also be looking at the post-mortem examination reports of the crew and the passengers.
This is being done 'to corroborate aeromedical findings with the engineering appreciation', the report adds.
An Air India spokesman said: 'Air India stands in solidarity with the families and those affected by the AI171 accident. We continue to mourn the loss and are fully committed to providing support during this difficult time.'
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The spokesman added: 'Air India is working closely with stakeholders, including regulators.
'We continue to fully co-operate with the Aircraft Accident Investigation Bureau (AAIB) and other authorities as their investigation progresses.
'Given the active nature of the investigation, we are unable to comment on specific details and refer all such inquiries to the AAIB.'
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The Guardian
41 minutes ago
- The Guardian
Black chicken and green rice: Cynthia Shanmugalingam's recipes for a Sri Lankan summer barbecue
In the 1990s, my cousin Sri Anna was a senior Sri Lankan policeman. Surprisingly for us, visiting from England, that meant he got a driver, a gun, a nice pad to live in and a team of sensational cooks to dish up various delicacies from wherever he was stationed. In the south, his favourite was black pork curry, and at my restaurant Rambutan we now make a marinade from similar spices for pineapple, beef and, my preference, chicken, before we grill it over coals. To lift it a little, the bird is finished with a quick fragrant oil of tempered spices and parsley (similar to the peppery island herb we call vallarai). You can eat it with or without the cool, green coconut rice and tomato sambol, which is my attempt to recreate a very tasty lunch I had at one of my favourite Colombo spots, Taste of Asia. Fragrant with spices, cooked in coconut milk and with a grassy, fresh taste from the greens, this rice is very quick and easy, and perfect with the citrussy, tomato sambol that you find all over the island. Prep 10 minCook 40 minServes 4 For the rice50g spinach, washed15g fresh coriander, washed2½cm piece fresh root ginger, peeled2 garlic cloves, peeled250g white rice 25g salted butter 3 green cardamom pods, gently crushed5 black peppercorns150ml coconut milk 2 tsp salt For the sambol1 large ripe tomato, cut into 10-12 wedges½ large red onion, peeled and finely sliced1-2 green finger chillies, finely sliced, or to taste2 limes 1 tsp salt, to taste1 tbsp coconut oil, or neutral oil Put the spinach, coriander, ginger and garlic in a small blender or food processor, and blitz to a smooth paste – you want all the fibres to break down, so you may need to add a splash of water to help things along. Put the rice in a fine-meshed strainer and rinse under cold running water for about a minute, until the water runs mostly clear (this helps remove any surface starch, so the grains will be fluffy and separate when cooked). Leave the rice to drain. Melt the butter in a medium-sized pan on a medium heat, then add the cardamom and black peppercorns and cook on a low heat for a minute or two – the spices should turn fragrant and start to sizzle slightly, but the butter should not be browned. Stir the washed rice and blended greens into the butter, then pour in the coconut milk, salt and 300ml water, and bring to a boil. Turn down to a low simmer, cover and cook for 17-20 minutes, until the rice is cooked through and has absorbed all the liquid; stir occasionally to prevent sticking. Once the rice is cooked, turn off the heat and leave covered to keep warm while you make the sambol. In a bowl, combine the tomato, red onion and green chilli. Season with lime juice, salt and oil, then taste and add more salt if need be. Mix well, making sure to break up the onion slices. To assemble the dish, spread the rice over a large platter. Spoon some sambol over some of the rice, put the rest in a bowl to the side and serve. Prep 15 minMarinade 2 hr+Cook 1 hr 15 minServes 4 For the black spice mix1 tsp cumin seeds 1 tsp fennel seeds 2 tsp black peppercorns 1 stick cinnamon 1 tsp cardamom seeds 1 tsp mustard seeds 1 tsp fenugreek seeds 1 tsp cloves seeds 2 tsp chilli powder For the chicken1 large whole chicken (about 1½-2kg)4 tbsp black spice mix (see above and method)1 head garlic, cloves separated and peeled 1 handful curry leaves, fresh, ideally120ml cider vinegar1 tbsp salt 3 large red onions, peeled and cut into wedges3 sticks lemongrass For the temper100ml coconut oil, or neutral cooking oil½ tbsp mustard seeds ½ tsp cumin seeds ¼ tsp fennel seeds 4-5 fresh curry leaves ½ bunch parsley, finely chopped1 shallot, peeled and finely diced2 garlic cloves, peeled and finely diced 2 tsp cider vinegar Salt, to taste Roast all the whole spices for the spice mix (ie, everything bar the chilli powder) in a dry frying pan on a low to medium heat, stirring often, for five minutes, until they smell fragrant. Take off the heat, leave to cool, then tip into a spice grinder or mortar and blitz or grind to a fine powder. Put the powder back in the dry pan and toast on a high heat, stirring constantly, for a minute or two, until it turns dark brown and almost black in colour; this will turn them nutty and almost smoky. Take off the heat, leave to cool completely, then stir in the chilli powder. Store in a clean sealed jar and use within two months. Turn the chicken breast side down, use kitchen scissors to cut all the way along each side of the backbone, then lift it out and discard (or save for stock). Flip the bird over so it's now breast side up, then press down with the palm of your hand to flatten and spatchcock it. For the marinade, mix four tablespoons of the black spice mix in a roasting tray with the peeled garlic, curry leaves, vinegar, salt and red onions. Rub this mixture all over the bird, making sure you get it into all the crevices and under the skin, then cover and put in the fridge to marinade for two hours or overnight. Take the chicken out of the fridge at least half an hour before you want to cook it. Lightly bash the lemongrass stalks, so they smell fragrant. To barbecue the bird, lay it skin side down over medium-heat coals, put the lemongrass on top, then cover with foil. After 20 minutes, uncover and grill for 20 minutes more, until the skin crisps up and the chicken is cooked through yet juicy – if you have a probe, it should have an internal temperature of 70C. Alternatively, cover and roast in an 200C (180C fan)/390F/gas 6 oven for about 40 minutes, again topped with the lemongrass, until the juices run clear. Put the chicken to one side to rest for 10 minutes. Meanwhile, make the quick tempered oil. Put the oil in a small pan on a medium heat and, once it's hot, add the mustard seeds and cook for 20 seconds, until they start to pop a little (be careful not to burn them, though). Turn down the heat, add the cumin and fennel seeds, and cook for 30 or so seconds, until fragrant. Tip into a bowl, stir in the curry leaves and leave to cool to warm. Stir the parsley, shallot, garlic and vinegar into the cooled temper, then season to taste. Carve the chicken, arrange on a platter, dress with the parsley temper and serve. Cynthia Shanmugalingam is chef/owner of Rambutan, London SE1
The Guardian
an hour ago
- The Guardian
Black chicken and green rice: Cynthia Shanmugalingam's recipes for a Sri Lankan summer barbecue
In the 1990s, my cousin Sri Anna was a senior Sri Lankan policeman. Surprisingly for us, visiting from England, that meant he got a driver, a gun, a nice pad to live in and a team of sensational cooks to dish up various delicacies from wherever he was stationed. In the south, his favourite was black pork curry, and at my restaurant Rambutan we now make a marinade from similar spices for pineapple, beef and, my preference, chicken, before we grill it over coals. To lift it a little, the bird is finished with a quick fragrant oil of tempered spices and parsley (similar to the peppery island herb we call vallarai). You can eat it with or without the cool, green coconut rice and tomato sambol, which is my attempt to recreate a very tasty lunch I had at one of my favourite Colombo spots, Taste of Asia. Fragrant with spices, cooked in coconut milk and with a grassy, fresh taste from the greens, this rice is very quick and easy, and perfect with the citrussy, tomato sambol that you find all over the island. Prep 10 minCook 40 minServes 4 For the rice50g spinach, washed15g fresh coriander, washed2½cm piece fresh root ginger, peeled2 garlic cloves, peeled250g white rice 25g salted butter 3 green cardamom pods, gently crushed5 black peppercorns150ml coconut milk 2 tsp salt For the sambol1 large ripe tomato, cut into 10-12 wedges½ large red onion, peeled and finely sliced1-2 green finger chillies, finely sliced, or to taste2 limes 1 tsp salt, to taste1 tbsp coconut oil, or neutral oil Put the spinach, coriander, ginger and garlic in a small blender or food processor, and blitz to a smooth paste – you want all the fibres to break down, so you may need to add a splash of water to help things along. Put the rice in a fine-meshed strainer and rinse under cold running water for about a minute, until the water runs mostly clear (this helps remove any surface starch, so the grains will be fluffy and separate when cooked). Leave the rice to drain. Melt the butter in a medium-sized pan on a medium heat, then add the cardamom and black peppercorns and cook on a low heat for a minute or two – the spices should turn fragrant and start to sizzle slightly, but the butter should not be browned. Stir the washed rice and blended greens into the butter, then pour in the coconut milk, salt and 300ml water, and bring to a boil. Turn down to a low simmer, cover and cook for 17-20 minutes, until the rice is cooked through and has absorbed all the liquid; stir occasionally to prevent sticking. Once the rice is cooked, turn off the heat and leave covered to keep warm while you make the sambol. In a bowl, combine the tomato, red onion and green chilli. Season with lime juice, salt and oil, then taste and add more salt if need be. Mix well, making sure to break up the onion slices. To assemble the dish, spread the rice over a large platter. Spoon some sambol over some of the rice, put the rest in a bowl to the side and serve. Prep 15 minMarinade 2 hr+Cook 1 hr 15 minServes 4 For the black spice mix1 tsp cumin seeds 1 tsp fennel seeds 2 tsp black peppercorns 1 stick cinnamon 1 tsp cardamom seeds 1 tsp mustard seeds 1 tsp fenugreek seeds 1 tsp cloves seeds 2 tsp chilli powder For the chicken1 large whole chicken (about 1½-2kg)4 tbsp black spice mix (see above and method)1 head garlic, cloves separated and peeled 1 handful curry leaves, fresh, ideally120ml cider vinegar1 tbsp salt 3 large red onions, peeled and cut into wedges3 sticks lemongrass For the temper100ml coconut oil, or neutral cooking oil½ tbsp mustard seeds ½ tsp cumin seeds ¼ tsp fennel seeds 4-5 fresh curry leaves ½ bunch parsley, finely chopped1 shallot, peeled and finely diced2 garlic cloves, peeled and finely diced 2 tsp cider vinegar Salt, to taste Roast all the whole spices for the spice mix (ie, everything bar the chilli powder) in a dry frying pan on a low to medium heat, stirring often, for five minutes, until they smell fragrant. Take off the heat, leave to cool, then tip into a spice grinder or mortar and blitz or grind to a fine powder. Put the powder back in the dry pan and toast on a high heat, stirring constantly, for a minute or two, until it turns dark brown and almost black in colour; this will turn them nutty and almost smoky. Take off the heat, leave to cool completely, then stir in the chilli powder. Store in a clean sealed jar and use within two months. Turn the chicken breast side down, use kitchen scissors to cut all the way along each side of the backbone, then lift it out and discard (or save for stock). Flip the bird over so it's now breast side up, then press down with the palm of your hand to flatten and spatchcock it. For the marinade, mix four tablespoons of the black spice mix in a roasting tray with the peeled garlic, curry leaves, vinegar, salt and red onions. Rub this mixture all over the bird, making sure you get it into all the crevices and under the skin, then cover and put in the fridge to marinade for two hours or overnight. Take the chicken out of the fridge at least half an hour before you want to cook it. Lightly bash the lemongrass stalks, so they smell fragrant. To barbecue the bird, lay it skin side down over medium-heat coals, put the lemongrass on top, then cover with foil. After 20 minutes, uncover and grill for 20 minutes more, until the skin crisps up and the chicken is cooked through yet juicy – if you have a probe, it should have an internal temperature of 70C. Alternatively, cover and roast in an 200C (180C fan)/390F/gas 6 oven for about 40 minutes, again topped with the lemongrass, until the juices run clear. Put the chicken to one side to rest for 10 minutes. Meanwhile, make the quick tempered oil. Put the oil in a small pan on a medium heat and, once it's hot, add the mustard seeds and cook for 20 seconds, until they start to pop a little (be careful not to burn them, though). Turn down the heat, add the cumin and fennel seeds, and cook for 30 or so seconds, until fragrant. Tip into a bowl, stir in the curry leaves and leave to cool to warm. Stir the parsley, shallot, garlic and vinegar into the cooled temper, then season to taste. Carve the chicken, arrange on a platter, dress with the parsley temper and serve. Cynthia Shanmugalingam is chef/owner of Rambutan, London SE1
BBC News
7 hours ago
- BBC News
Keeladi: The ancient site that has become a political flashpoint in India
The Keeladi village in India's southern Tamil Nadu state has unearthed archeological finds that have sparked a political and historical coconut groves, a series of 15ft (4.5m) deep trenches reveal ancient artefacts buried in layers of soil - fragments of terracotta pots, and traces of long-lost brick from the Tamil Nadu State Department of Archaeology estimate the artefacts to be 2,000 to 2,500 years old, with the oldest dating back to around 580 BCE. They say these findings challenge and reshape existing narratives about early civilisation in the Indian politicians, historians, and epigraphists weighing in, Keeladi has moved beyond archaeology, becoming a symbol of state pride and identity amid competing historical history enthusiasts say it remains one of modern India's most compelling and accessible discoveries - offering a rare opportunity to deepen our understanding of a shared a village 12km (7 miles) from Madurai on the banks of the Vaigai river, was one of 100 sites shortlisted for excavation by Archaeological Survey of India (ASI) archaeologist Amarnath Ramakrishnan in 2013. He selected a 100-acre site there because of its proximity to ancient Madurai and the earlier discovery of red-and-black pottery ware by a schoolteacher in 1975. Since 2014, 10 excavation rounds at Keeladi have uncovered over 15,000 artefacts - burial urns, coins, beads, terracotta pipes and more - from just four of the 100 marked acres. Many are now displayed in a nearby Kumar, leading the state archaeology team at Keeladi, says the key finds are elaborate brick structures and water systems - evidence of a 2,500-year-old urban settlement."This was a literate, urban society where people had separate spaces for habitation, burial practices and industrial work," Mr Kumar says, noting it's the first large, well-defined ancient urban settlement found in southern the Indus Valley Civilisation's discovery in the early 1900s, most efforts to trace civilisation's origins in the subcontinent have focused on northern and central the Keeladi finds have sparked excitement across Tamil Nadu and Daniel, a teacher from neighbouring Kerala, said the discoveries made him feel proud about his heritage."It gives people from the south [of India] something to feel proud about, that our civilisation is just as ancient and important as the one in the north [of India]," he says. The politics surrounding Keeladi reflects a deep-rooted north-south divide - underscoring how understanding the present requires grappling with the first major civilisation - the Indus Valley - emerged in the north and central regions between 3300 and 1300 BCE. After its decline, a second urban phase, the Vedic period, rose in the Gangetic plains, lasting until the 6th Century phase saw major cities, powerful kingdoms and the rise of Vedic culture - a foundation for Hinduism. As a result, urbanisation in ancient India is often viewed as a northern phenomenon, with a dominant narrative that the northern Aryans "civilised" the Dravidian is especially evident in the mainstream understanding of the spread of literacy. It is believed that the Ashokan Brahmi script - found on Mauryan king Ashoka's rock edicts in northern and central India, dating back to the 3rd Century BCE - is the predecessor of most scripts in South and Southeast like Iravatham Mahadevan and Y Subbarayalu have long held the view that the Tamil Brahmi script - the Tamil language spoken in Tamil Nadu and written in the Brahmi script - was an offshoot of the Ashokan Brahmi now, archaeologists from the Tamil Nadu state department say that the excavations at Keeladi are challenging this narrative."We have found graffiti in the Tamil Brahmi script dating back to the 6th Century BCE, which shows that it is older than the Ashokan Brahmi script. We believe that both scripts developed independently and, perhaps, emerged from the Indus Valley script," Mr Kumar says. Epigraphist S Rajavelu, former professor of marine archaeology at the Tamil University, agrees with Mr Kumar and says other excavation sites in the state too have unearthed graffiti in the Tamil Brahmi script dating back to the 5th and 4th Century some experts say that more research and evidence are needed to conclusively prove the antiquity of the Tamil Brahmi claim by the state department of archaeology that has ruffled feathers is that the graffiti found on artefacts in Keeladi is similar to that found in the Indus Valley sites."People from the Indus Valley may have migrated to the south, leading to a period of urbanisation taking place in Keeladi at the same time it was taking place in the Gangetic plains," Mr Kumar says, adding that further excavations are needed to fully grasp the settlement's Ajit Kumar, a professor of archaeology at Nalanda University in Bihar, says that this wouldn't have been possible."Considering the rudimentary state of travel back then, people from the Indus Valley would not have been able to migrate to the south in such large numbers to set up civilisation," he says. He believes the finds in Keeladi can be likened to a small "settlement". While archaeologists debate the findings, politicians are already drawing links between Keeladi and the Indus Valley - some even claim the two existed at the same time or that the Indus Valley was part of an early southern Indian, or Dravidian, controversy over ASI archaeologist Mr Ramakrishnan's transfer - who led the Keeladi excavations - has intensified the site's political 2017, after two excavation rounds, the ASI transferred Mr Ramakrishnan, citing protocol. The Tamil Nadu government accused the federal agency of deliberately hindering the digs to undermine Tamil ASI's request in 2023 for Mr Ramakrishnan to revise his Keeladi report - citing a lack of scientific rigour - has intensified the controversy. He refused, insisting his findings followed standard archaeological June, Tamil Nadu Chief Minister MK Stalin called the federal government's refusal to publish Mr Ramakrishnan's report an "onslaught on Tamil culture and pride". State minister Thangam Thennarasu accused the Bharatiya Janata Party (BJP)-led federal government of deliberately suppressing information to erase Tamilian Culture Minister Gajendra Singh Shekhawat has now clarified that Mr Ramakrishnan's report has not been rejected by the ASI but is "under review," with expert feedback yet to be finalised. Back at the the Keeladi museum, children explore exhibits during a school visit while construction continues outside to create an open-air museum at the excavation Sowmiya Ashok, author of an upcoming book on Keeladi, recalls the thrill of her first visit."Uncovering history is a journey to better understand our shared past. Through small clues - like carnelian beads from the northwest or Roman copper coins - Keeladi reveals that our ancestors were far more connected than we realise," she says. "The divisions we see today are shaped more by the present than by history."
