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Time of India
08-06-2025
- General
- Time of India
Why would 'Mysore Pak' upset anyone? That 'Pak' is actually from Sanskrit
Why would 'Mysore Pak' upset anyone? That 'Pak' is actually from Sanskrit Abhishek Avtans Jun 8, 2025, 14:10 IST India has over 424 distinct languages. But this diversity is under strain as language wars start turning bitter Languages can either foster peace and understanding or serve as tools for conflict and division. In India, they are increasingly being weaponised. For instance, amid tensions with Pakistan , some shopkeepers in Jaipur renamed sweets like Mysore Pak and Moti Pak to Mysore Shree and Moti Shree, erroneously assuming the word 'pak' (meaning 'sacred' in Persian) to be of foreign origin. Ironically, in the case of these sweets, 'pak' is rooted in the Sanskrit term 'pakva' (meaning 'cooked'), with cognates in several Indian languages, including Kannada.
Time of India
08-06-2025
- Politics
- Time of India
Who's afraid of Mysore Pak? The bitter taste of India's language wars
Languages can either foster peace and understanding or serve as tools for conflict and division. In India, they are increasingly being weaponised. For instance, amid tensions with Pakistan, some shopkeepers in Jaipur renamed sweets like Mysore Pak and Moti Pak to Mysore Shree and Moti Shree, erroneously assuming the word 'pak' (meaning 'sacred' in Persian) to be of foreign origin. Ironically, in the case of these sweets, 'pak' is rooted in the Sanskrit term 'pakva' (meaning 'cooked'), with cognates in several Indian languages, including Kannada. On the other end of the country, Hyderabad's Karachi Bakery faced vandalism for using the name of a Pakistani city, despite being founded by a Sindhi Hindu refugee who migrated from Karachi in 1947. Such acts of linguistic intolerance are not isolated but part of a larger pattern where language is being used to fuel differences. Kamal Haasan's remark that Kannada is born out of Tamil sparked a row Words of Arabic origin, such as jihad (spiritual struggle), halala (permissible), talaq (divorce), sharia (Islamic law), and hijab (veil), have been used by political groups to marginalise and discriminate against communities. Conversely, innocuous Sanskrit-derived terms like bhakta (devotee), gobar (cow dung), gaumutra (cow urine), and mandir (temple) are stigmatised by opposing groups to demean and trivialise cultural practices and identities. Jai Shree Ram (Victory to Lord Rama) and Allahu Akbar (God is Great), once expressions of devotion, have been twisted into polarizing war cries. Forget humans, even AI chatbots like X's Grok have been manipulated to abuse and dehumanize people, communities and organisations using the 'unhinged mode' feature. More worrying than the language conflicts on social media is what is playing out on the streets. Skirmishes have been reported in several cities with migrant workers becoming soft targets for these 'language vigilantes'. In a nation where languages are deeply intertwined with cultural identity and pride, these conflicts over language use, words and signage strike at the heart of personal and communal belonging. But why is India's linguistic diversity — it has over 424 distinct languages — under strain? Among the reasons are the continued distrust of multilingualism by central and state govts, inconsistent implementation of the three-language policy, and the push for a 'one-country, one-language' ideology based on a European model of a nation state. Moreover, state govts are implicitly supporting this ideology of linguistic homogenization. A 2024 Kerala govt order mandated exclusive use of Malayalam in public advertisements and notices, prohibiting multilingual signs. Govts in UP, MP, Uttarakhand, and Rajasthan have been actively replacing names of villages and cities perceived as Islamic with those reflecting Hindu heritage. In MP, for instance, Mohammadpur Machanai village was changed to Mohanpur, and Hajipur was renamed Hirapur. Critics argue that such renaming erases centuries of coexistence and shared history, while proponents claim it restores a pre-colonial identity. So widespread is linguistic prejudice in India that regional variations of a widely spoken language like Hindi are stigmatised. Hindi speakers from eastern states like Bihar and Jharkhand often face mockery for their distinct accents, word choices, and oral expressions. Their mother tongues, such as Bhojpuri, Magahi, and Angika, are labeled as crude or vulgar. By linking the perceived vulgarity of Bhojpuri films and songs to the language itself, the entire Bhojpuri-speaking community is viewed through a prejudiced lens. Similarly, though Telangana Telugu and coastal Telugu share a common script and a unified cultural history, Telangana Telugu has been treated historically as inferior. In films, Telangana Telugu speakers were frequently portrayed as comical or foolish. These linguistic, cultural, and social differences contributed to the 2014 separation of Telangana and Andhra Pradesh. In fact, there is a competitive race among linguistic groups to claim the antiquity of their languages. A recent flashpoint was actor Kamal Haasan's remark that Kannada was born out of Tamil which sparked a sharp backlash. The Indian govt's 'classical' tag for certain 'dominant languages' — the 2024-25 list included Sanskrit, Tamil, Telugu, Kannada, Malayalam, Odia, Marathi, Pali, Prakrit, Assamese, and Bengali — has also become a coveted badge of prestige. These languages already receive significant budgetary support from both Union and state govts. Such official labels often end up intensifying conflicts and further marginalising resource-scarce minority languages like Tulu, Bhili, Gondi, Santali, Dogri, Angami, Lotha, Mizo, Garo, Khasi, Badaga, Irula etc. Far from being a unifying force, languages have become tools of polarisation in electoral politics. If India is to uphold its democratic ideals, the embrace of multilingualism must be more than symbolic. It must be actively nurtured, through policy, education, and public discourse. Languages are not just a medium of communication; they are the essence of identity, culture, and coexistence. Facebook Twitter Linkedin Email Disclaimer Views expressed above are the author's own.
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First Post
26-05-2025
- Entertainment
- First Post
Mysore Pak renamed to Mysore Shree: The controversy and history of famous sweet, explained
Amid heightened tensions between India and Pakistan, some confectioners in Rajasthan's Jaipur are taking their patriotism one step further — renaming the renowned Mysore Pak as Mysore Shree. But does the famous Indian dessert have any connection to the neighbouring nation? read more What's in a name, is the famous line written by William Shakespeare. And it still resonates even today amid the India-Pakistan tensions. Several sweet shops in Rajasthan's Jaipur have taken quite a patriotic stance by changing the names of their popular sweets — dropping the word 'Pak' and replacing it with 'Shree'. So, if you go to a sweet store in Jaipur, the chances are you won't get Mysore Pak, but Mysore Shree and you won't Moti Pak but Moti Shree. STORY CONTINUES BELOW THIS AD The news comes just days after a group of men vandalised Karachi Bakery in Hyderabad, and raised 'anti-Pakistan' slogans in front of the shop. But does one of India's most beloved sweet dishes, Mysore Pak, have anything to do with Pakistan? Here's a look at what led to the famous sweet being named Mysore Pak. Sweet beginnings behind Mysore Pak Made out of ghee, gram flour, and sugar, Mysore Pak is a famous sweet across India and is traditionally served in weddings and other festivals of southern India. It is named Mysore Pak as it originated from Karnataka's Mysore (now Mysuru) in the early 20th century. The term 'pak' comes from the Kannada word 'paaka', which refers to the process of cooking food by heating, baking or frying. Legend has it that the sweet was first cooked up in Mysuru under the rule of Krishna Raja Wodeyar IV of the Wodeyar dynasty. It was 1935 and in the Amba Vilas Palace, where he lived, there was the usual hustle and bustle before lunch for the royal family. However, King Wodeyar's chef, Kaksura Madappa, was struggling to come up with an idea of a dessert for the monarch, who was also known to be a foodie. Madappa then cooked up a combination of gram flour, ghee, and sugar and served it to Krishna Raja Wodeyar. The king liked Madappa's preparation so much, he summoned him and demanded a name for it. When asked for its name, he called it 'Mysore Pak' — with 'pak' referring to a sugar syrup-based preparation in Kannada cuisine.' Legend has it that Mysore Pak was first cooked up in Mysuru under the rule of Krishna Raja Wodeyar IV of the Wodeyar dynasty. Image Courtesy: Pixabay There's also an alternate legend. One of the owners of Guru Sweet Mart in Mysuru, which is run by the descendants of Kaksura Madappa, has a slightly different take on the origin of Mysore Pak. According to him, Madappa was asked by the king to produce a 'different' sweet, one that would go by the name of Mysore. He adds that the cook used to be called 'nalapaka' - he who makes the paka, or sugar syrup. So he cooked up this dish and called it Mysore Pak. STORY CONTINUES BELOW THIS AD But since its invention, it's become a huge hit and loved by many. As head chef and restaurant consultant Tarveen Kaur told the Indian Express, 'Over time, Mysore Pak transitioned from a palace-exclusive treat to a beloved household dessert. Local sweet shops began replicating the recipe, making it more accessible to the public.' From Mysore Pak to Mysore Shree Now, amid heightened tensions between India and Pakistan as Operation Sindoor was launched, some stores in Jaipur took a call to rename the famous sweet from Mysore Pak to Mysore Shree. Anjali Jain, the owner of Tyohaar Sweets, in Jaipur is one of the many who have switched the name from Pak to Shree. Jain was quoted as telling the Economic Times, 'The spirit of patriotism shouldn't just stay at the border, it should be in every Indian home and heart.' Bombay Misthan Bhandar, one of Jaipur's oldest sweet shops, also renamed the sweet. 'We want to send a clear message: if anyone dares to go against India, we will respond in every way. This is our sweet, symbolic answer,' Vineet Trikha, general manager at Bombay Misthan Bhandar, also told the Economic Times. And it seems that this name change has been welcomed by customers. One such customer said, 'It may seem like a small thing, but changing the names of sweets is a strong cultural message. It shows we stand with our soldiers.' A display of the Indian sweet along with its new name, Mysore Shree, in a Jaipur sweet shop. Image Courtesy: X Name change leaves a bitter aftertaste However, the Jaipur sweet store owners' decision to change the name of Mysore Pak to Mysore Shree hasn't been digested well by the descendants of Kaksura Madappa, the man behind the sweet. S Nataraj, a descendant of royal cook Kakasura Madappa, who still makes and sells Mysore Pak in Mysuru, told News18, 'Call it Mysore Pak — there can be no other name for this invention passed down by our ancestors. Just like every monument or tradition has its rightful name, Mysore Pak does too. It should not be altered or misrepresented.' STORY CONTINUES BELOW THIS AD He further added, 'Wherever you go in the world, when someone sees the sweet, they should be able to identify and call it Mysore Pak. Nobody has the right to change its name.' Even Sumegh S, who is part of the family echoed similar sentiments. He told the media house, 'Mysore Pak is much more than a sweet. It holds deep cultural and historical significance for Mysuru and Karnataka. 'Mysore Pak is the pride of Mysuru, Karnataka, and the Kannadiga community. It reflects the sweetness of our people and the richness of Kannada culture. We only stand by the sweet our forefather created - Mysore Pak - which is now globally known. Do not drag it into unnecessary controversies.' And many others have also expressed their distaste for the name change. Taking to social media, one user wrote, 'The reason for this change among shopkeepers is 99 per cent WhatsApp forwards. And, ladies and gentlemen, introducing Reason 34, why you shouldn't graduate from WhatsApp University,' commented another. STORY CONTINUES BELOW THIS AD 'Paka' in Kannada means sweet syrup —not Pakistan! But Jaipur sweetshops, in their infinite wisdom have renamed Mysore Pak to Mysore Shree. Because clearly, dessert names now threaten national security. High on patriotism, low on brains? Peak clownery #MysorePak — Gautham Machaiah (@GauthamMachaiah) May 24, 2025 Another said, 'Crowd pulling, Pak & Paak has a lot of difference.' And a third wrote on X, 'This reflects the limited understanding of religion and culture prevalent in the country today. Consequently, terms like 'Paaka Kala' may be misconstrued as the art of Pakistan, and 'Paaka Shastra' as the scriptures of Pakistan. High level of stupidity going on in this country.' STORY CONTINUES BELOW THIS AD With inputs from agencies
NDTV
25-05-2025
- Politics
- NDTV
"There Can Be No Other Name," Says Great-Grandson Of Mysore Pak's Inventor Amid Renaming Row
Amid rising tensions between India and Pakistan following last month's terror attack in Jammu and Kashmir, several sweet shops in Jaipur have renamed popular items, including the iconic 'Mysore Pak', now being sold as 'Mysore Shree'. The move has triggered criticism, including from the great-grandson of the royal cook credited with inventing Mysore Pak during the reign of King Krishnaraja Wadiyar IV in the Mysore palace kitchen. S Nataraj, a descendant of royal cook Kakasura Madappa, who still makes and sells Mysore Pak in Mysuru, told News18, "Call it Mysore Pak - there can be no other name for this invention passed down by our ancestors." He added, "Just like every monument or tradition has its rightful name, Mysore Pak does too. It should not be altered or misrepresented." Explaining the origin of the name, Nataraj said, "The word 'Paaka' in Kannada refers to a sugary syrup. Since it was created in Mysore, it came to be known as Mysore Pak. There is no question of calling it anything else." Stressing the importance of retaining the original name, he said, "Wherever you go in the world, when someone sees the sweet, they should be able to identify and call it Mysore Pak. Nobody has the right to change its name." The family continues to run the famous Guru Sweets in Mysuru, Karnataka. Now in its fifth generation, the shop was originally started by Nataraj's great-grandfather to popularise the royal sweet beyond the palace walls and into the public domain. Also Read: Viral Video Shows Making Of Mysore Pak In Karnataka, Internet Reacts According to Sumegh S, a fourth-generation member of the family, Mysore Pak is much more than a sweet. It holds deep cultural and historical significance for Mysuru and Karnataka. "Mysore Pak is the pride of Mysuru, Karnataka, and the Kannadiga community. It reflects the sweetness of our people and the richness of Kannada culture. We only stand by the sweet our forefather created - Mysore Pak - which is now globally known. Do not drag it into unnecessary controversies," he told News18. Prepared using gram flour, sugar, and generous amounts of ghee, Mysore Pak is known for its crumbly yet melt-in-the-mouth texture. It remains a popular treat across India, especially during festivals and family celebrations. Advertisement For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube. Tags: Mysore Pak Mysore Shree India Pak Show full article Comments
Indian Express
24-05-2025
- Politics
- Indian Express
Row over the name of ‘Mysore Pak': The story of India's beloved sweet
With tensions soaring between India and Pakistan following the April 22 Pahalgam terror attack, a sweet has got caught in the crossfire. Jaipur shopkeepers have said that they are renaming 'Mysore Pak' to 'Mysore Shree' to reflect prevailing sentiment and 'national pride', according to a PTI report. The development has come just days after a group of men vandalised Karachi Bakery in Hyderabad, and raised 'anti-Pakistan' slogans in front of the shop. Obviously, the word 'pak' in the name of the beloved Indian sweet has nothing to do with Pakistan. Here is a look at what the name means, and what is the story and history of the sweet. The sweet is Mysore Pak as it originated from Karnataka's Mysore (now, Mysuru) in the early 20th century. The term 'pak' comes from the Kannada word 'paaka', which refers to the process of cooking food by heating, baking or frying. Paaka in Kannada also refers to sticky sugar syrup obtained by simmering sugar with equal amounts of water. The sweet originated at a time when Mysuru was under the rule of Krishna Raja Wodyer IV of the Wodeyar dynasty. Krishna Raja Wodyer, whose reign lasted from 1902 to 1940, ushered in several reforms and developments. For instance, under his rule, Bangalore became the first Asian city to get electricity. Besides being a visionary king, Krishna Raja Wodyer was also a foodie. In the Amba Vilas Palace, where he lived, he had a huge kitchen whose royal cook was Kakasura Madappa. It was Madappa who came up with Mysore Pak while experimenting with gram flour, ghee, and sugar. Krishna Raja Wodyer was delighted after tasting the sweet, and asked for its name. As Madappa stood silent, the king named the sweet 'Mysore Pak' in a bid to promote the city which he ruled. In the subsequent years, the sweet gained prominence, becoming a household dessert. Today, Mysore Pak is consumed and distributed to mark special occasions, especially in South India. Notably, Madappa's family continues to run a sweet shop, which was once owned by the royal cook, in Mysuru. Speaking about the controversy over the name of the sweet, Nataraj, the great-grandson of Madappa, told the media that Mysore Pak should be called by its rightful name. He also said that the sweet could not be renamed just to suit some other language. Mysore Pak is prepared using ghee, gram flour and sugar. Ghee is first heated on a moderate flame until it becomes hot and aromatic. Once ready, gram flour is added to the ghee and sautéed continuously for several minutes until the mixture turns a rich brownish hue. Separately, sugar is dissolved in water and boiled until it reaches a syrupy consistency. The roasted ghee and gram flour mixture is then gently added to the hot sugar syrup, with constant stirring to ensure a smooth, lump-free texture. Once the mixture thickens and begins to release ghee, it is poured into a greased tray and allowed to cool. After setting, the Mysore Pak is cut into small pieces. If it melts in the mouth, it is considered to be a tasty and well-made sweet.
