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Tesla vehicles appear to have a secret hands-free driving feature named “Elon Mode”, an anonymous hacker has revealed. The hacker, who goes by the handle @greentheonly on Twitter, is known for assessing the electric vehicle manufacturer’s software code and uncovering features before their official rollout. In the latest reveal, the hacker unveiled the hidden “Elon Mode” feature which doesn’t require any attention from the driver while using Tesla’s Full Self-Driving (FSD) software. Tesla’s FSD is the EV maker’s advanced driver-assist system that is in beta testing, but is available for those who pay as much as $15,000 or $199 per month for the option. FSD Beta is a work in progress for the EV company and gives drivers an “autosteer on city streets”. Tesla recently recalled a number of vehicles for a free over-the-air software update of its experimental FSD Beta package amid fears of crashes. In February, a recall notice posted by the US National Highway Traffic Safety Administration noted that the FSD Beta system may cause the vehicles to crash. The notice said this could happen by allowing the vehicles to “act unsafe around intersections, such as traveling straight through an intersection while in a turn-only lane, entering a stop sign-controlled intersection without coming to a complete stop, or proceeding into an intersection during a steady yellow traffic signal without due caution”. More recently, a leaked internal report indicated last month that the FSD had thousands of user complaints of sudden braking and abrupt acceleration. On Saturday, the hacker posted a video on Twitter testing out the secret self-driving feature after finding and enabling it. Tesla’s Autopilot system is known to require drivers to nudge the steering wheel to confirm they are paying attention to the road. It also constantly assesses the feed of the vehicle’s interior camera above the rearview mirror to observe drivers and make sure they’re looking at the road, leading to some users calling the system’s checks “nagging”. But @greentheonly found from their “nearly 600 miles” test of Elon Mode on a company-owned vehicle that they “did not need to watch for the dreaded nag”. The hacker noted that the AI system drove slow on the highway and also seemed to randomly change lanes. “This also explains the barrage of people that claim the car works very good and they are happy – perhaps they like to drive slow, content with random lane changes and such,” the hacker tweeted. It remains unclear if “Elon Mode” will come to regular users of the EV, with Mr Musk hinting last December that nag-free driving was coming. Tesla did not immediately respond to The Independent’s request for comment. Read More From Elon Musk to Neil deGrasse Tyson: The business and thought leaders set to meet Modi on US visit Elon Musk and Joe Rogan challenge Covid vaccine scientist to ‘debate’ anti-vaxxer Robert F Kennedy Jr Elon Musk’s sister claims she’s been overcharged because she shares last name with Tesla billionaire Over 100,000 ChatGPT accounts compromised over last year, report says Facebook Marketplace is most complained-about online retail platforms Scientists create tiny robot that works like an animal and swims around your body

By Noele Illien and Oliver Hirt ZURICH (Reuters) -UBS Group embarked on a sweeping plan to cut more than $10

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Chicken tikka masala is a much-loved dish, but it’s only scratching the surface of delicious food cooked in a tandoor. The tandoor – a clay oven used in a lot of Indian cooking – offers a world of possibilities, and that’s something chef Maunika Gowardhan is keen to uncover. It’s not like there’s just one type of chicken tikka. From murgh malai to reshmi tikka, the options are endless – and Gowardhan, 44, had the best exposure possible growing up in Mumbai. “I grew up on really, really good street food – India is such a vibrant, diverse space. In every region you find some sort of street eat somewhere, and every corner of the country will have some sort of kebab or tikka,” she says. “Sometimes, books can have one or two of those recipes – you can’t have a whole book on just that” – and that’s what Gowardhan has set out to change in her latest cookbook, Tandoori Home Cooking. She wants people to recognise the history of the tandoor: “What really sets it apart, for me, is that it’s a cooking technique that is dated back to the Indus Valley [from 3300 BCE to 1300 BCE]. It’s something that is so historic, that has so much of a rich heritage – it’s such a vital part of how we eat, not just in the streets of India or in restaurants, but even in our own homes.” Even though most homes in India don’t have a clay oven, there are plenty of techniques to replicate that smokey flavour. “When you have a look at the way a clay oven works, essentially it’s heat that’s 360 [degrees],” Gowardhan explains. “In our domestic kitchens, the endeavour is to replicate that – conventional ovens provide heat in an encapsulated space. So they are similar, but they’re not the same.” The main difference is the coals at the bottom of a tandoor – when fat drips from any meat or anything else you put in the clay oven, it drips onto the coal and the smoke that is produced gives the food that “charred, grilled smokey flavour”, she says. But how can you get that at home? One of Gowardhan’s genius tips is making smoked butter. “You can store it in the fridge, and when you start basting your food with that smoked butter, you’re getting the charred, smokey flavour that you’re really yearning for in tandoori dishes.” Not that Gowardhan has been perfecting smoked butter from a young age. “I’m going to put my hand up here and say when I first came to England [25 years ago], I didn’t know how to cook Indian food,” Gowardhan, who now lives in Newcastle upon Tyne, confesses. She came to the UK for university, during which she was “thrilled” to be away from her parents with that “sense of freedom”. But after moving to her first house and getting a job in the city of London, Gowardhan says: “It slowly creeps up on you – when you go to an unfamiliar place, what you really miss is that familiarity.” That’s when Gowardhan started to learn how to cook Indian food, because “I craved it and yearned it all the time”, she says. She would ring her mother back in India and ask for simple recipes – daal, rice, green bean dishes. “I cooked not just for sustenance, I cooked because I missed home and I missed good food,” she reflects. Since then, Gowardhan fell in love with food and made her way into the industry, and this is her third cookbook. She now deems it her “calling”, saying: “I knew food was something that was a leveler on every aspect of my life. “When we did really well, my mother would say, ‘Can I make you something?’ If we were really upset she was like, ‘Let me cook for you’.” Gowardhan also suspects some of it comes from her grandmother, who was an “avid cook”. “My grandmother was the hostess with the mostess. In the 1950s in the city of Bombay, a lot of film stars and Bollywood film stars in India would actually come to my grandmother’s house to eat her food. To be a fly on the wall at my grandmother’s dinner parties…” Gowardhan’s grandmother passed down these recipes, and her mother’s passion for food “gave us this effervescence for cooking and eating good food”, she adds. After dedicating the past 20 or so years of her career to Indian food, there’s a major thing Gowardhan would like people to know about the cuisine. “People tend to forget it’s actually a subcontinent. Because it’s a subcontinent, you realise there is so much more, and every community has so much more to say about the food they cook. “Of course, it’s blurred boundaries as you go through every space, but I feel like every 20 or 30 kilometres you’re travelling, the food changes – because the crop changes, because the climate changes, because the soil changes. All of that makes a huge difference.” So, when people ask her to sum up Indian food, Gowardhan says: “It’s like saying, ‘What is your favourite European food?’ Impossible.” ‘Tandoori Home Cooking’ by Maunika Gowardhan (Hardie Grant, £25). Read More Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season Love wine but can’t afford it? Here’s how to drink luxury for less Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower Gordon Ramsay: ‘I’m going off the beaten track to become a better cook’

Following months behind bars, Tate was released from prison in April 2023 but remained under the constraints of house arrest for an extended period