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In Lahore, a back-to-roots journey and a taste of gracious Pakistani hospitality
Karan Bali
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‘Women’s rights’ are a convenient cover for UCC’s intrusive provisions
Divya Aslesha
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Smartphones, computers exempted from US ‘reciprocal’ tariffs
Scroll Staff
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The short stories in ‘The Second Marriage Of Kunju Namboodiri’ give new life to Malayalam classics
Mahika Dhar
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‘Careless People’: A searing tell-all about destructive structural incentives that embolden Facebook
Faiz Ullah
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Defiance to exemption: A history of the Bohra community’s resistance to waqf law
Danish Khan
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Amadou Bagayoko: The blind musician who infused traditional Malian music with upbeat notes – and joy
Lucy Durán, The Conversation
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‘Thx’, ‘gr8’, ‘k: Why you should think twice before using shorthand in your text messages
David Fang, The Conversation
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One hundred years of ‘The Great Gatsby’: The magnetic resonance of F Scott Fitzgerald’s iconic novel
Sanjay Sipahimalani
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Praise with stereotypes: How Western journalists portrayed Jaipur in early 20th century
Ajay Kamalakaran
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Seven arrested for stripping, assaulting Dalit man in Chhattisgarh’s Sakti
Scroll Staff
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Why ‘Phule’ is facing censorship – though previous biopics of the reformer did not
Nandini Ramnath
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‘The Last Knot’: An inventive novel that transports us to Kashmir’s era of tyranny under Dogra rule
Attaul Munim Zahid
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The weight loss paradox: Why shedding kilos comes with a risk
Barbara Pierscionek, The Conversation
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Make voter lists searchable, release EVM source code: Citizens’ collective to EC
Scroll Staff
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Afghan musicians fear jail, violence or worse as Pakistan issues deportation ultimatum
Zofeen T Ebrahim, Thomson Reuters Foundation
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Over 60 Indians rescued from cyber-scam centres in Myanmar, five agents arrested
Scroll Staff
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High Courts should not order CBI probe based on vague allegations, says Supreme Court
Scroll Staff
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Fiction: An incident at the swimming pool leaves young Mira and Ashu shaken, and their mother angry
Bhavika Govil
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Nobel laureate Abhijit Banerjee’s recipe for ‘chicken cooked like a vegetable’ from his food book
Abhijit Banerjee