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Eating-In-Delhi
S No. Premises Name Premises Address District 1 DOMINOS PIZZA INDIA LTD GF, 18/27-E, EAST PATEL NAGAR, ND CENTRAL DISTRICT 2 STANDARD DHABA X-69 WEST PATEL NAGAR NEW DELHI CENTRAL DISTRICT 3 KALA DA TEA & SNACKS 26/140, WEST PATEL NAGAR, NEW DELHI CENTRAL DISTRICT 4 SHARON DI HATTI SHOP NO- 29, MALA MKT. WEST PATEL NAGAR NEW CENTRAL DISTRICT DELHI 5 MAA BHAGWATI RESTAURANT 3504, DARIBA PAN, DBG ROAD, DELHI CENTRAL DISTRICT 6 MITRA DA DHABA X-57, WEST PATEL NAGAR NEW DELHI CENTRAL DISTRICT 7 CHICKEN HUT 3181, SANGTRASHAN STREET PAHAR GANJ, NEW CENTRAL DISTRICT DELHI 8 DIMPLE RESTAURANT 2105,D.B.GUPTA ROAD KAROL BAGH NEW DELHI CENTRAL DISTRICT 9 MIGLANI DHABA 4240 GALI KRISHNA PAHAR GANJ, NEW DELHI CENTRAL DISTRICT 10 DURGA SNACKS 813,G.F. KAMRA BANGASH DARYA GANJ NEW DELHI- CENTRAL DISTRICT 10002 11 M/S SHRI SHYAM CATERERS GF, SHOP NO 74-76A, MARUTI JAGGANATH NEAR CENTRAL DISTRICT KOTWALI, NEAR POLICE STATION, OPPOSITE TRAFFIC SIGNAL, DAR 12 AROMA SPICE 15A/61, WEA KAROL BAGH, NEW DELHI CENTRAL DISTRICT 13 REPUBLIC OF CHICKEN 25/6, SHOP NO-4, GF, EAST PATEL NAGAR,DELHI CENTRAL DISTRICT 14 REHMATULLA DHABA 105/106/107/110 BAZAR MATIYA MAHAL, JAMA CENTRAL DISTRICT MASJID, DELHI 15 M/S LOCHIS CHIC BITES GF, SHOP NO 7724, PLOT NO 1, NEW MARKET KAROL CENTRAL DISTRICT BAGH, NEW DELHI 16 NEW MADHUR RESTAURANT 26/25-26 OLD RAJENDER NAGAR NEW DELHI CENTRAL DISTRICT 17 A B ENTERPRISES( 40 SEATS) 57/13,GF,OLD RAJINDER,NAGAR,DELHI CENTRAL DISTRICT 18 GRAND MADRAS CAFE GF,8301,GALI NO-4,MULTANI DHANDA PAHAR CENTRAL DISTRICT GANJ,DELHI-55 19 STANDARD SWEETS 3510,CHAWRI BAZAR,DELHI CENTRAL DISTRICT 20 M/S CAFE COFFEE DAY 3631, GROUND FLOOR, NETAJI SUBASH MARG, CENTRAL DISTRICT DARYAGANJ, NEW DELHI 21 CHANGEGI EATING HOUSE 3A EAST PARK RD KAROL BAGH ND DELHI 110055 CENTRAL DISTRICT 22 KAKE DA DHABA SHOP NO.47,OLD RAJINDER NAGAR,MARKET,NEW CENTRAL DISTRICT DELHI 23 CHOPRA DHABA 7A/5 WEA CHANNA MKT. -
03404349.Pdf
UA MIGRATION AND DEVELOPMENT STUDY GROUP Jagdish M. Bhagwati Nazli Choucri Wayne A. Cornelius John R. Harris Michael J. Piore Rosemarie S. Rogers Myron Weiner a ........ .................. ..... .......... C/77-5 INTERNAL MIGRATION POLICIES IN AN INDIAN STATE: A CASE STUDY OF THE MULKI RULES IN HYDERABAD AND ANDHRA K.V. Narayana Rao Migration and Development Study Group Center for International Studies Massachusetts Institute of Technology Cambridge, Massachusetts 02139 August 1977 Preface by Myron Weiner This study by Dr. K.V. Narayana Rao, a political scientist and Deputy Director of the National Institute of Community Development in Hyderabad who has specialized in the study of Andhra Pradesh politics, examines one of the earliest and most enduring attempts by a state government in India to influence the patterns of internal migration. The policy of intervention began in 1868 when the traditional ruler of Hyderabad State initiated steps to ensure that local people (or as they are called in Urdu, mulkis) would be given preferences in employment in the administrative services, a policy that continues, in a more complex form, to the present day. A high rate of population growth for the past two decades, a rapid expansion in education, and a low rate of industrial growth have combined to create a major problem of scarce employment opportunities in Andhra Pradesh as in most of India and, indeed, in many countries in the third world. It is not surprising therefore that there should be political pressures for controlling the labor market by those social classes in the urban areas that are best equipped to exercise political power. -
By Anjali James and Rael Memnon Natural Beauty of Jammu and Kashmir Jammu and Kashmir
India Maddhya Pradesh, Jammu and Kashmir, and Kerala By Anjali James and Rael Memnon Natural Beauty of Jammu and Kashmir Jammu and Kashmir Location: Northern Indian Subcontinent Language: Native Kashmiri language, Hindi and Urdu Cuisine: Mostly meat, wheat, rice, and maize. - In Jammu and Kashmir, rice, meat, and wheat are big parts of their cuisines because wheat and rice are a huge part of their agriculture. Agriculture of Jammun and Kashmir - The Jammu plain has a high concentration of wheat, rice, maize, pulses, fodder and oilseeds. - The Valley of Kashmir is well known for its paddy, maize, orchards (apples, al mond, walnut, peach, cherry, etc.) and saffron cultivation. - Depending on the rainfall, the hectarages that produce rice and maize vary substantially. - Wheat is used as a staple in Jammu - Maize is used as a staple in Kashmir - Jammu and Kashmir are primarily an agrarian state. - Large orchards in the Vale of Kashmir produce apples, pears, peaches, walnuts, almonds, and cherries, which are among the state’s major exports. Popular Dishes from Jammu and Kashmir - Rogan Josh - An aromatic curried meat dish of Kashmiri origin. It is made with red meats like lamb or goats. It is colored or flavored by alkanet flower or Kashmiri chilies. - Butter Tea - Butter tea is also known as Po Cha. It mainly uses tea leaves, yak butter, and salt. - Pilaf - This is a wheat dish. It is usually coooked in stock or broth and spices are added. Some other things that are added are vegetables or meat. - Dum Aloo - This is a potato based dish. -
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2005-Oct1-Newindpres
More railway lines for N Orissa - Newindpress.com Page 1 of 2 Home | Breaking News | Shopping | Archives | Contact Us | About Us | Advertise | W eather | Model Railways eGuide Railway Brakes from UK Locos Layouts Scenery Kits Repairs Gain The Know OEM manufacturer full range of brake pads and blocks How. USD $27.77 Ads by Goooooogle Breaking News ORISSA Oct 1, 2005 Onam Special Sep 15, 2005 Kasavu Dhoties More railway lines for N Orissa INR 399 Onwards Saturday October 1 2005 14:04 IST Kasavu Sarees BALASORE: Here‘s good news for the people of North Orissa. The INR 625 onwards region will soon get more railway lines under the expansion plan of Kasavu Shawl South Eastern (SE) Railway. INR 199 onwards News Top stories Kasavu Set Muduku Sports Business Sources said the SE railway is planning three rail links in the INR 475 onwards Nation region. These lines include, Buramara-Chakulia, Gorumohisani- Orissa Salwar Suit Pieces Infotech Bangiriposhi in Mayurbhanj district and Jaleswar-Digha in Balasore NRIs INR 500 onwards All Headlines district. Southern News Andhra Pradesh The Chief Administrative Officer (CAO) of South Eastern Railway, Karnataka Kerala Animesh Ganguly, who was at Rupsa, recently to inspect the work Ads by Goooooogle Tamil Nadu of non-interlocking signal of Rupsa station and expansion of yard Model Tree Factory Cities for passenger trains and goods trains, informed, —The projects for Bangalore 40 Miniature Model Tree Chennai all these links have received survey sanctions from the Railway Species 1" to 9" tall, Foliage, Hyderabad board. Meanwhile survey is on to assess the economic viability, Grass, Gravels Kochi www.MiniatureTree.com volume of traffic and feasibility for both Bangiriposhi-Gorumohisani Features and Chakulia-Buramara rail lines with Mayurbhanj district. -
Puran Poli Bajri No Rotlo: Thick Millet Flour Flatbread Usually Grilled Over Coa Ls
List of Gujarati dishes[edit] Breads[edit] Puran Poli Bajri no Rotlo: Thick millet flour flatbread usually grilled over coa ls. Makai no Rotlo: Thick Corn flour flatbread usually grilled over coals. Bhakri: Made with whole wheat flour, thicker than Rotli, crispy. Phulka rotli (Also called Rotli or Chapati): Made with whole wheat flour, rolle d thin.[4] Juvar no Rotlo: Thick sorghum flatbread. Parotha: Fried whole wheat flatbread. Puran Poli (Also known as Vedmi): Whole wheat bread filled with sweet moong dal filling usually made for special occasions. Puri: Made with whole wheat flour, deep fried. Thepla/Dhebra: Made with a mixture of flours, pan fried, mildly spiced, usually contains shredded vegetables. Pooda: Made with a mixture of flours, pan fried. Rice[edit] In addition to plain rice, Gujarati cuisine also includes rice based dishes such as: Biranj: Steamed rice flavoured with saffron, sugar, and dried fruit. Khatta-Mittha Bhaat (Sour and Sweet Rice): Rice, boiled with potatoes and spice s, yellow in colour and accompanied with lemon peel. Doodhpak: Rice pudding made by boiling rice with milk and sugar, and flavoured with cardamom, raisins, saffron, cashews, pistachios, or almonds. It is typicall y served as a dessert. Khichdi (Rice & a Dal): Cooked like porridge accompanied with ghee, yogurt, and pickle. Pulao (Rice with vegetables) Khichu: Kneaded rice flour made by heating it with water, salt, green chillies, and cumin.. -
Harbhole Food Products
+91-8048372760 Harbhole Food Products https://www.indiamart.com/harbholefoodproducts/ We “Harbhole Food Products” are a dependable and famous Manufacturer of a broad range of Tasty Thepla, Tasty Paratha and Tasty Khakhra. About Us Founded in the year ----, we “Harbhole Food Products” are a dependable and famous Manufacturer of a broad range of Tasty Thepla, Tasty Paratha and Tasty Khakhra. We are a Partnership company, which is located in Rajkot (Gujarat, India). We provide these products in diverse specifications to attain the complete satisfaction of the clients. Further, our strong logistic support makes sure that these products are delivered within the promised time-frame. Under the supervision of our mentor “Pratik Patel”, we have gained huge clientele in our country. For more information, please visit https://www.indiamart.com/harbholefoodproducts/aboutus.html TASTY KHAKHRA O u r P r o d u c t R a n g e Khakhra Panipuri Jeera Khakhra Plain Khakhra Methi Khakhra BHAKRI O u r P r o d u c t R a n g e Jeera Bhakri Meethi Bhakri Kothmir Chilli Dry Bhakri Plain Bhakhri INDIAN NAMKINS O u r P r o d u c t R a n g e Chavanu Namkeen Gathiya Namkeen Sev Namkeen O u r OTHER PRODUCTS: P r o d u c t R a n g e Masala Khakhra Bajari Dry Bhakri Masala Thepla Methi Thepla O u r OTHER PRODUCTS: P r o d u c t R a n g e Udad Punjabi Papad Mari Udad Papad Jeera Paratha Masala Paratha OTHER PRODUCTS: O u r P r o d u c t R a n g e Garlic Bhakri Panipuri Dry Bhakri Harbhole Chakri F a c t s h e e t Year of Establishment : 2016 Nature of Business : Manufacturer Total Number of Employees : 11 to 25 People CONTACT US Harbhole Food Products Contact Person: Pratik Patel PLOT NO. -
Grenadier News the Autumn Newsletter of the Grenadier Guards Association
www.grengds.com Grenadier News The Autumn Newsletter of the Grenadier Guards Association Edition 3, October 2016 Association Headquarters President: Colonel REH Aubrey-Fletcher General Secretary & Regimental Treasurer: Major AJ Green Association Senior Non-Commissioned Officer: Sgt R Broomes Regimental Headquarters The Lieutenant Colonel: Lieutenant General Sir George Norton, KCVO, CBE Regimental Adjutant: Major GVA Baker Regimental Archivist: Captain AGH Ogden Assistant Equerry: Captain FCB Moynan Regimental Quartermaster Sergeant: WO2 (RQMS) M Cox Regimental Affairs Non-Commissioned Officer: LSgt R Haughton Regimental Property Non-Commissioned Officer: LSgt M MacMillan Civilian Clerk: Mr Edward (Yomi) Fowowe Wellington Barracks, Birdcage Walk, LONDON, SW1E 6HQ REGIMENTAL HEADQUARTERS The Regimental Adjutant In January, the 1st Battalion mounted its last Queen’s Guard and on completion moved from London District to the 11th Infantry Brigade. The Battalion has a challenging two years ahead. In 2017 it will assume the role of lead Battlegroup of the NATO Very High Readiness Joint Task Force; this force is designed to deter further Russian aggression in Eastern Europe. 2016 is being spent training in preparation for this role. Some may recall that in 2015, the Battalion earned glowing reports for its performance on exercise in Kenya; in June this year, the Battalion deployed once more to Kenya and earned another first class report, this time whilst carrying out an even more demanding exercise. Currently, and until the end of the year there are various exercises in the UK, Germany and Eastern Europe. The Battlegroup will consist of Battalion Headquarters, a rifle company, Support Company and logistic support from the 1st Battalion, together with 1 www.thegrenadierguards.com www.grengds.com Dutch, Albanian and Latvian Companies. -
Polavaram: a Disaster in the Making and a Coastal Andhra Sin
Polavaram: A Disaster in the Making and a Coastal Andhra Sin By Gautam Pingle - HYDERABAD Published: 10th February 2014 09:36 AM http://www.newindianexpress.com/states/andhra_pradesh/Polavaram-A-Disaster- in-the-Making--a-Coastal-Andhra- Sin/2014/02/10/article2048570.ece#.UvhTJfuHPgE THE AP State Reorganisation Bill2013, as approved by the Union cabinet on February 7, has given the Polavaram irrigation project an orange (not green) light. It gives 397 inundation villages in Bhadrachalam and Palvancha divisions in Khammam district to Seemandhra. It also says the future Telangana government is “deemed to consent” to Polavaram _ a measure the Supreme Court will strike down. Polavaram is supposed to irrigate huge acreage, stabilise the Godavari Delta for the second and third crops and divert Godavari water to further stabilise the Krishna Delta for three crops. It also hopes to provide drinking and irrigation water to north coastal Andhra. The reservoir will inundate 397 tribal villages and flood thousands of acres of valuable forest land. Nearly 2.5 lakh tribal people will be displaced from their homes in Bhadrachalam alone. It will create a problem five times bigger than the Narmada Sagar dam where only 60,000 tribal people were displaced. Chhattisgarh and Odisha have moved the Supreme Court against the project and tribal displacement. The Union ministry of environment and forests, on February 8, 2011, directed the state not to start construction and to reduce the dam’s height to minimise inundation. But the Seemandhra’s contention is that reducing the height of the dam will prevent diversion of Godavari water to the Krishna Delta. -
FOOD FESTIVAL 2018 Please Ensure
FOOD FESTIVAL 2018 The scent of the warm, summer air carries with it winds of memories- home-made pickles, mango jams and a hundred other recipes of love. A walk back to those good, old summer days, with food in our tummies and satiated smiles; the food fest brings us back the simple pleasures of childhood. Nostalgia hits us hard when those summer flavours tingle our nose buds and lure us into memories more precious than the mundane fast food that’s slowly infiltrating our lives. We at the Vidyalaya see the food festival as a great occasion to go exploring; across our country and the world, in search of flavours unknown and smells fresh and sweet. Open the crumbling recipe books and fish out a recipe, the scent of which takes you back on a journey that has stood the test of time. We’d like to explore local and traditional delicacies, part of our rich, culinary heritage. Traditional practises have naturally kept us in sync with the environment. Some households even today make use of every part of the edible fruit, be it the seed or the peel. In keeping with this tradition of amalgamating every natural product into a delicacy, we’d like to invite all the parents to experiment and think beyond. Please ensure: The Vidyalaya has taught us to show responsibility towards our environment and we wish to practise the same during this year’s food festival. We hope that the parents will encourage our initiative by keeping in mind a few points during the food fest. -
Spice Route Culinary Festival Bolgatty Palace
SPICE ROUTE CULINARY FESTIVAL BOLGATTY PALACE Panchayath/ Municipality/ Cochin Corporation Corporation LOCATION District Ernakulam Nearest Town/ Bolgatty – 450 m Landmark/ Junction Nearest Bus station Bolgatty Bus Stop – 1.2 Km Nearest Railway Ernakulam Town North Railway Station – 4.9 km station ACCESSIBILITY Nearest Airport Cochin International Airport – 32.6 km Bolgatty Palace Hotel National Highway 966A, Mulavukad, Bolgatty – 682504 Phone: +91-484-2750500 CONTACT DATES FREQUENCY DURATION TIME September Annual 4 Days ABOUT THE FESTIVAL (Legend/History/Myth) The Spice Route Culinary Festival, a unique initiative to rekindle the rich legacy of trade and cultural exchange of the countries along the ancient spice route. The Spice Route Culinary Festival is held as part of the ambitious Spices Route project-an initiative of Kerala Tourism in association with UNESCO. Top international chefs whip up their cuisine with a dash of Kerala spices, the event bring flavours from across fifteen countries in one platform and enable a healthy exchange of culture and ideas. The event also help showcase Kerala Cuisine to the world, identify culinary talent in Kerala and enabled exchange of ideas. International Approximately 50000 RELEVANCE- NO. OF PEOPLE (Local / National / International) PARTICIPATED EVENTS/PROGRAMS DESCRIPTION (How festival is celebrated) UNESCO has signed a cooperation agreement with the Department of Tourism, Govt. of Kerala to promote intercultural dialogues between these countries through the revival of Ancient Spice Route thus reconnecting India with the world to mutually promote the history and heritage of Kerala Chef competition Spice Route through joint research, heritage project and cultural activities. The international competition will feature chefs from spice route nations like Egypt, France, Germany, Indonesia, Iran, Italy, Japan, Malaysia, Netherlands, Portugal, Lebanon, Qatar, Thailand, to name a few, who will be adjudged by a panel of juror. -
FASHION DESIGNING PAPER 1 (THEORY) (Maximum Marks: 70) (Time Allowed: Three Hours) (Candidates Are Allowed Additional 15 Minutes for Only Reading the Paper
FASHION DESIGNING PAPER 1 (THEORY) (Maximum Marks: 70) (Time allowed: Three hours) (Candidates are allowed additional 15 minutes for only reading the paper. They must NOT start writing during this time.) --------------------------------------------------------------------------------------------------------------------- Answer five questions, choosing at least two from Section A and two from Section B. Use illustrations/sketches/diagrams wherever necessary. The intended marks for questions or parts of questions are given in brackets [ ]. --------------------------------------------------------------------------------------------------------------------- SECTION A Question 1 (a) Explain the uses of textiles in industrial and medical fields. [7] (b) Write any four advantages and any three disadvantages of cotton and silk fibres. [7] Question 2 (a) Write about the tests used for identification of wool and polyester fibres. [7] (b) Discuss the method of ring spinning used for making spun yarns. [7] Question 3 (a) Write short notes on the following: (i) Crochet [3½] (ii) Lace [3½] (b) Write short notes on the uses and characteristics of the following non-woven fabrics: (i) Felt [3½] (ii) Leather [3½] --------------------------------------------------------------------------------------------------------------------- 1218-865A This paper consists of 2 printed pages. © Copyright reserved. Turn over Question 4 (a) Explain the significance of colour in India with reference to the social, cultural [7] and psychological aspects. (b) Write a short note on the traditional Pochampalli Sari of India. [7] SECTION B Question 5 With reference to the frugal period, discuss in detail the silhouettes, the head gears and [14] the hair styles of women. Question 6 Discuss the fashion of the Swinging Sixties. [14] Question 7 Discuss the following traditional costumes of women with the help of sketches: (a) Ghagra, choli and odhni of Rajasthan.