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Echoes of Bangladesh War in popular culture have kept alive memories of the freedom struggle
Faisal Mahmud
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Tea industry contends with environmental and social problems
Sean Mowbray
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Water cuts, fines: Bengaluru grapples with familiar crisis but few long-term solutions in sight
Sweta Daga
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The glaring oversight in the US Congressional report on Bhutan’s long struggle for democracy
Suraj Budathoki
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Caught on camera: Japan’s first private-sector rocket explodes seconds after its launch
Scroll Staff
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Scientists leap beyond Latin, add Indian identifiers while naming new species
Laasya Shekhar
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Joshimath: Local economy takes a beating as tourists dwindle, residents move out
Kuldeep Singh
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From India and Pakistan to Sweden, an academic’s encounters with (un)intelligence agencies
Ashok Swain
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What makes Delhi’s electronic bazaars among the few remaining invaluable and dynamic public spaces
Maitrayee Deka, The Conversation
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What do a minister’s threats against Google’s chatbot mean for AI in India?
Abhik Deb Vineet Bhalla
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Interview: Kashmir not responsible for climate change, but bears its full brunt, says scientist
Safwat Zargar
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An Indian scholar’s reflections: What ‘mimicry’ of legal procedures say about how society uses law
Yugank Goyal
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‘Pika Pika Pikachu’: Singer Ed Sheeran shows off his acting skills as he voices Pokémon characters
Scroll Staff
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How one man is spreading Bangla education among the tribes of the Chittagong Hills in Bangladesh
Faisal Mahmud
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Flaw in Supreme Court’s electoral bonds verdict leaves room for another similar scheme to be floated
Rangin Pallav Tripathy Mrinalini Banerjee
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Indian Science Congress postponed amid tussle with Centre’s science and technology department
Niladry Sarkar
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Global warming can affect the ability of forests to suck carbon from atmosphere, shows study
Simrin Sirur
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How I became a ‘non-vegetarian’: Lessons from India’s diverse food systems
Sudha Nagavarapu
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Scroll@10: For books and publishing in India, it was the best of times, it was the hardest of times
Scroll Staff
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Shark meat, traditionally preferred by low-income groups, now in high demand by Indian restaurants
Simrin Sirur