Major Points About Karnataka - Know Your States in PDF for SSC, Bank Exams
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Scientific and Technical Study of Bidriware
International Journal of Management, Technology And Engineering ISSN NO : 2249-7455 Scientific and Technical Study of Bidriware Dr. Nalini Avinash Waghmare NISS (Assistant Professor in History) Tilak Maharashtra Vidyapeeth, Pune-37 Mobile No—9975833748 Email: [email protected]. Abstract: Bidar district is the home of the Bidriware industry and the very name Bidri is derived from Bidar. This craft was introduced in Bidar during the rule of Bahmanis. Towards the end of the Baridi dynasty in Bidar this craft reached its zenith and a number of outstanding specimens were produced which today enrich some museums in India and abroad. The basic materials required in Bidri industry are zinc, copper, silver and a particle type of earth. The process of production may be divided into four main stages viz. casting, engraving, inlaying and oxidizing.There are five main types of inlay for ornamenting Bidriware objects. The Bidricraft will be marketed through global media. For improving the life of Bidri artisans and for conservation as well as preservation of Bidriware scientific and technical study of Bidriware is a need of modern time. This paper will be beneficial to artists, historians, researchers, marketing agencies, government and policy makers along with scientist.Through technological help preservation and propaganda about art is also possible . Lastly, it is the work of the researcher to focus on scientific and technical thinking of art for it conservation and preservation of art. Key Words --Bidriware, Bahamani period, metal craft, Bidar, Bidri Artisans 1.Introduction : Bidar is known for its Bidriware. Bidriware brought name and fame to Karnataka. This Bidriware is an art form since Bahamani period to till today. -
Rural Tourism As an Entrepreneurial Opportunity (A Study on Hyderabad Karnataka Region)
Volume : 5 | Issue : 12 | December-2016 ISSN - 2250-1991 | IF : 5.215 | IC Value : 79.96 Original Research Paper Management Rural Tourism as an Entrepreneurial Opportunity (a Study on Hyderabad Karnataka Region) Assistant Professor, Dept of Folk Tourism,Karnataka Folklore Mr. Hanamantaraya University, Gotagodi -581197,Shiggaon TQ Haveri Dist, Karnataka Gouda State, India Assistant Professor, Dept of Folk Tourism,Karnataka Folklore Mr. Venkatesh. R University, Gotagodi -581197,Shiggaon TQ Haveri Dist, Karnataka State, India The Tourism Industry is seen as capable of being an agent of change in the landscape of economic, social and environment of a rural area. Rural Tourism activity has also generated employment and entrepreneurship opportunities to the local community as well as using available resources as tourist attractions. There are numerable sources to lead business in the tourism sector as an entrepreneur; the tourism sector has the potential to be a development of entrepreneurial and small business performance. Which one is undertaking setting up of business by utilizing all kinds sources definitely we can develop the region of that area. This article aims to discuss the extent of entrepreneurial opportunities as the development ABSTRACT of tourism in rural areas. Through active participation among community members, rural entrepreneurship will hopefully move towards prosperity and success of rural tourism entrepreneurship Rural Tourism, Entrepreneurial opportunities of Rural Tourism, and Development of Entrepre- KEYWORDS neurship in Rural area Introduction Objectives of the studies Top tourism destinations, particularly in developing countries, 1. To know the entrepreneurial opportunities in Rural are include national parks, wilderness areas, mountains, lakes, and of HK region cultural sites, most of which are generally rural. -
Scientific and Technical Study of Bidriware
Scientific and Technical Study of Bidriware Dr. Nalini Avinash Waghmare NISS (Assistant Professor in History) Tilak Maharashtra Vidyapeeth, Pune-37 ABSTRACT: Scientific and Technical Study of Bidriware Bidar district is the home of the Bidriware industry and the very name Bidri is derived from Bidar. This craft was introduced in Bidar during the rule of Bahmanis. Towards the end of the Baridi dynasty in Bidar this craft reached its zenith and a number of outstanding specimens were produced which today enrich some museums in India and abroad. The basic materials required in Bidri industry are zinc, copper, silver and a particle type of earth. The process of production may be divided into four main stages viz. casting, engraving, inlaying and oxidizing.There are five main types of inlay for ornamenting Bidriware objects. The Bidricraft will be marketed through global media. For improving the life of Bidri artisans and for conservation as well as preservation of Bidriware scientific and technical study of Bidriware is a need of modern time. This paper will be beneficial to artists, historians, researchers, marketing agencies, government and policy makers along with scientist.Through technological help preservation and propaganda about art is also possible . Lastly, it is the work of the researcher to focus on scientific and technical thinking of art for it conservation and preservation of art. Key Words --Bidriware, Bahamani period, metal craft, Bidar, Bidri Artisans 1.INTRODUCTION Bidar is known for its Bidriware. Bidriware brought name and fame to Karnataka. This Bidriware is an art form since Bahamani period to till today. Many Bidri artisans brought name to Bidar for demonstrating Bidri articles in India and Abroad. -
I D F Kaikrafts
+91-8048372333 I D F Kaikrafts https://www.indiamart.com/idf-kaikrafts/ Kai Krafts, a project of the Bangalore based NGO, Initiatives for Development Foundation (idf) supports artisans and crafts pertaining to North Karnataka. Through concentrated marketing efforts, Kai Krafts strives to revive North Karnataka crafts ... About Us Kai Krafts, a project of the Bangalore based NGO, Initiatives for Development Foundation (idf) supports artisans and crafts pertaining to North Karnataka. Through concentrated marketing efforts, Kai Krafts strives to revive North Karnataka crafts and to improve the earning potential of the skilled artisans versed in these crafts. Our name stems from the Kannada word for “hand” or “kai” and reflects our mission to promote handmade products from North Karnataka. As a project of the NGO, idf, we work closely with the artisans to fuse traditional crafts with products geared towards a contemporary market. Initially, our project was supported by Give2Asia. This fund was released by Give2Asia through the Deshpande Foundation, who monitored the programme throughout the funded period of April, 2010 to March 31, 2011. IDF Federation was the implementing agent and has been supervising the entire project to date. At Kai Krafts, we endeavor to provide customers with unique, handmade and ethical products. By linking artisan clusters with markets, Kai Krafts both ensures that the artisans are paid fair wages for their hard work and that these crafts endure. Kai Krafts is currently marketing the products of artisans skilled in the highly technical and difficult embroidery form of Kasuti. Kasuti is comprised of the Kannada words “Kai” meaning hand and “Suti” meaning cotton thread thus translating to “handwork of cotton thread.”.. -
Referred'& Reviewed "' , ~. Research Journal '
" ,. ' . ~ ... : .. ~ ~ .. : • • :. ~ 0 .. .. .. ~ .. ~ ••~ ............ III • • • .• ~ ..:..... ...j '......'.. ! '." ~ .~ ... ~.-~ • • • ••.-~ ~ . ... .. .. .. .,' Referred '& Reviewed 1 ' " ' :~:1: ~ .11 ", , • • t ~ ..... ,,, . J _ . '." ,.& •.••• •• •, .• ••. ~ . ......., •• ."••. •• ~ . .. .. ~ •• ' ~' ••• :. " .: ',' . "' , ,~. Research Journal ' ,~" ,,,, ' , ' , " ", , , " , " , ' .. , .... " . .. ,. ' ~.. ' ," . .\.~ :;.":' . ~ :I,..!(b ,. ; 1 . , ," .. ,,;-:.: '.. ~'- -, ," : ':. ~ .... " :" ... L I ...~ '.r· , . ~ " , -~-.. ,- . ._---.._..-_ .... """'I1......--..--............_ ......~· ~....N . ___....I... ...;....; .:__._ •._ . __ :.. _, .. _ _ __... ,; /' f HISTORY , . ISSN - 2250-0383 j RNI-02988/13/01/2011-TC I BIDRIWARE: HAND1CRAFT OF BIDAR DISTRICT j .I. Dr. NaUni Avinasb Wagbmare i Departmentof History S.P.College, Pune-30 Mobile No: 9370063748 Abstract Among the wide range of Indian Islamic metalware, Bidiiware is an 'importantclasl\ of workproduced from the early 171h century until the present day. Bidriware objects have been fashioned in different shapes and adorned with a V!!!iety of tech,ri19':1~. They used' ~y the Deccani and Mughal nobility, as well as by - : --- ::!:!';:;;:;;~- the princ~s an4.affluent people 0 Rajas~an . tlle Punjab Hill States, Bihar, Madhya- . 'J - Pradesh and Western India. -. ~- -- ~ =-- -:::. -. - t Bidar distriCt is the home of the Bidriware industry and the very name Bidri I is derived from Bidar. This craft was introduced in Bidar during the rule of I " Bahmanis. The Bidri articles are well known from their artistic elegance and beauty I in India and abroad. Towards the end ·of the Bmdi dynasty in Bidar this craft j. reached its zenith .and a number of 'outstanding specimens were produced which today enrich some museums in India and abroad. ', The basic materials requi.{ed in Bidri industry are zinc, copper; silver and a Ii particle type of earth. Theprricess of production may be divided into four mmri i · stages viz. casting, engraving, inlaying and oxidizing. -
Cfreptiles & Amphibians
HTTPS://JOURNALS.KU.EDU/REPTILESANDAMPHIBIANSTABLE OF CONTENTS IRCF REPTILES & AMPHIBIANSREPTILES • VOL &15, AMPHIBIANS NO 4 • DEC 2008 • 28(1):157–158189 • APR 2021 IRCF REPTILES & AMPHIBIANS CONSERVATION AND NATURAL HISTORY TABLE OF CONTENTS FEATUREPredation ARTICLES on a Common Wolfsnake, . Chasing Bullsnakes (Pituophis catenifer sayi) in Wisconsin: LycodonOn the Road to aulicusUnderstanding the Ecology (Colubridae),and Conservation of the Midwest’s Giant Serpent ...................... by anJoshua M. KapferIndian 190 . The Shared History of Treeboas (Corallus grenadensis) and Humans on Grenada: Roller,A Hypothetical Coracias Excursion ............................................................................................................................ benghalensis (Coraciidae),Robert W. Henderson 198 RESEARCH ARTICLES in. The the Texas Horned Sathyamangalam Lizard in Central and Western Texas ....................... Emily Henry, JasonTiger Brewer, Krista Mougey, Reserve, and Gad Perry 204 . The Knight Anole (Anolis equestris) in Florida .............................................TamilBrian J. Camposano, Kenneth Nadu, L. Krysko, Kevin M. Enge,India Ellen M. Donlan, and Michael Granatosky 212 CONSERVATION ALERT . World’s Mammals in Crisis ...............................................................................................................................Sreedharan Nair Vishnu and Chinnasamy Ramesh .............................. 220 . More Than Mammals ..................................................................................................................................................................... -
Khabbar Vol. XXXIX No. 3 (July, August, September
Khabbar North American Konkani Newsletter Volume XXXIX No. 3 July, August, September - 2016 From: The Honorary Editor, "Khabbar" P. O. Box 222 Lake Jackson, TX77566 - 0222 XXXIX-3 ADDRESS SERVICE REQUESTED FIRST CLASS TO: Khabbar XXXIX No. 3 Page: 1 Khabbar Follies In this section, Khabbar looks into the Konkani community and anything and everything that is Konkani from a Konkani point of view. The names will never be published but geographic location will be identified in general terms. There is no doubt in my mind that Khabbar is a part & parcel of life of Konkanis in North America. In fact, Khabbar has developed a special relation with most of the Konkani families and here are some examples of those close encounters of a different kind….…… The Konkani Sammelan 2016 in Atlanta was a fabulous event. everybody’s relief, at the end of the sammelan, there was a Kudos to the Team KAOG who did an outstanding job for a surplus! successful sammelan. But, the financial situation was bleak! Before the sammelan started, there was a forecast of heavy Thanks to everyone who came to the rescue to make KS-2016 deficit!! For various reasons, the anticipated fund raising did a complete success. not materialize. Team NAKA and Team KAOG did an extreme fund raising and the Konkani community at large Editor’s Reply: opened their heart and the wallet. All said and done, to Now, that is what I say is the Konkani spirit. ***** SUBSCRIPTION FORM: Dear Konkani family, It is time to renew your subscription for 2016.The numbers on the mailing label clearly indicate the year/s the dues for Khabbar has been received since 2014. -
South Indian Cuisine
SOUTH INDIAN CUISINE South Indian Cuisine is a term used to refer to the cuisines found in the four southern states of India, namely Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. As opposed to North Indian cuisine, there is limited use of garam masala and other dried spices except cardamom, black pepper and turmeric. South Indian cuisine is rice based. Rice is combined with lentils to make wonderful dosas, idlis, vadas and uttapams. These items are glorious and delicious besides being nourishing and digestible (due to the fermenting process). They are combined with sambhar (dal), rasam (tamarind dal), dry and curried vegetable and pachadi (yogurt). Their rice preparations are also masterpieces like biryani from Hyderabad, lemon rice and rice seasoned with coconut peanuts, tamarind, chilies, curry leaves, urad dal and fenugreek seeds. South Indian chutneys are made of tamarind, coconut, peanuts, dal, fenugreek seeds, and cilantro. Meals are followed by coffee. South Indian dals and curries are more soupy than North Indian dals and curries. South Indian cuisine is also hotter. Coconut milk straight from the nut is a common beverage and sight in South India. Coffee is very popular in South India and Madras coffee is popular in South Indian restaurants throughout the world. The South Indian food is a brilliant blend of flavors, colors, seasoning, nutritional balance, fragrance, taste, and visual appeal. PARIMARAL - THE SOUTH INDIAN TRADITION OF SERVING A TRADITIONAL MEAL A typical traditional meal in South India is served on a "Vazhaillai", a freshly cut plantain leaf. The Sappad or food that is served on a banana leaf (even the size of the leaf varies from one community to another) is displayed like an identity card. -
Karnataka Cuisine Introduction
KARNATAKA CUISINE INTRODUCTION: The culinary fare offered by Karnataka is quite varied with each region of the state having its own unique flavors. Many factors and influences have contributed to enrich this culinary heritage. Karnataka is also known as the coffee-bowl of India. It is the spice country which produces the best cardamoms, fondly called the queen of spices or gold and black pepper. The cuisine of Karnataka comprises diverse vegetarian and non-vegetarian cuisines. The varieties' influence can be found in the food habits of many regions and communities from the three neighbouring South Indian states, as well as the state of Maharashtra to its north. Some typical dishes include Bisi bele bath, Ragi rotti, Akki rotti, Saaru, Vangi Bath, Khara Bath, Kesari Bath, Davanagere Benne Dosa, Ragi mudde, and Uppittu. The famous Masala Dosa traces its origin to Udupi cuisine. Plain and Rave Idli, Mysore Masala Dosa and Maddur Vade are popular in South Karnataka. Coorg district is famous for spicy varieties of pork curries while coastal Karnataka boasts of many tasty sea food specialities. Among sweets, Mysore Pak, Dharwad pedha, Chiroti are well known. Although the ingredients differ from one region to another, a typical Kannadiga Oota (Kannadiga meal) includes the following dishes in the order specified and is served on a banana leaf: Kosambari, Pickle, Palya, Gojju, Raita, Dessert (Yes, it is a tradition to start your meal with a dessert - Paaysa), Thovve, Chitranna, Rice and Ghee. After serving ghee to everyone, one may start the meal. This is done to ensure that everyone seated has been served all the dishes completely. -
State Wise Registration of GI
STATE WISE REGISTRATION DETAILS OF G.I APPLICATIONS th 15 September, 2003 – Till Date Goods S. Application Geographical Indications (As per Sec 2 (f) of State No No. GI Act 1999 ) FROM APRIL 2004 – MARCH 2005 1 1 & 2 Darjeeling Tea (word & logo) Agricultural West Bengal 2 3 Aranmula Kannadi Handicraft Kerala 3 4 Pochampalli Ikat Handicraft Andhra Pradesh FROM APRIL 2005 – MARCH 2006 4 5 Salem Fabric Handicraft Tamil Nadu 5 7 Chanderi Fabric Handicraft Madhya Pradesh 6 8 Solapur Chaddar Handicraft Maharashtra 7 9 Solapur Terry Towel Handicraft Maharashtra 8 10 Kotpad Handloom fabric Handicraft Odisha 9 11 Mysore Silk Handicraft Karnataka 10 12 Kota Doria Handicraft Rajasthan 11 13 & 18 Mysore Agarbathi Manufactured Karnataka 12 15 Kancheepuram Silk Handicraft Tamil Nadu 13 16 Bhavani Jamakkalam Handicraft Tamil Nadu Himachal 14 19 Kullu Shawl Handicraft Pradesh 15 20 Bidriware Handicraft Karnataka 16 21 Madurai Sungudi Handicraft Tamil Nadu 17 22 Orissa Ikat Handicraft Odisha 18 23 Channapatna Toys & Dolls Handicraft Karnataka 19 24 Mysore Rosewood Inlay Handicraft Karnataka Himachal 20 25 Kangra Tea Agricultural Pradesh 21 26 Coimbatore Wet Grinder Manufactured Tamil Nadu 22 28 Srikalahasthi Kalamkari Handicraft Andhra Pradesh 23 29 Mysore Sandalwood Oil Manufactured Karnataka 24 30 Mysore Sandal soap Manufactured Karnataka 25 31 Kasuti Embroidery Handicraft Karnataka 26 32 Mysore Traditional Paintings Handicraft Karnataka 27 33 Coorg Orange Agricultural Karnataka 1 FROM APRIL 2006 – MARCH 2007 28 34 Mysore Betel leaf Agricultural Karnataka -
Bangalore for the Visitor
Bangalore For the Visitor PDF generated using the open source mwlib toolkit. See http://code.pediapress.com/ for more information. PDF generated at: Mon, 12 Dec 2011 08:58:04 UTC Contents Articles The City 11 BBaannggaalloorree 11 HHiissttoorryoofBB aann ggaalloorree 1188 KKaarrnnaattaakkaa 2233 KKaarrnnaattaakkaGGoovv eerrnnmmeenntt 4466 Geography 5151 LLaakkeesiinBB aanngg aalloorree 5511 HHeebbbbaalllaakkee 6611 SSaannkkeeyttaannkk 6644 MMaaddiiwwaallaLLaakkee 6677 Key Landmarks 6868 BBaannggaalloorreCCaann ttoonnmmeenntt 6688 BBaannggaalloorreFFoorrtt 7700 CCuubbbboonPPaarrkk 7711 LLaalBBaagghh 7777 Transportation 8282 BBaannggaalloorreMM eettrrooppoolliittaanTT rraannssppoorrtCC oorrppoorraattiioonn 8822 BBeennggaalluurruIInn tteerrnnaattiioonnaalAA iirrppoorrtt 8866 Culture 9595 Economy 9696 Notable people 9797 LLiisstoof ppee oopplleffrroo mBBaa nnggaalloorree 9977 Bangalore Brands 101 KKiinnggffiisshheerAAiirrll iinneess 110011 References AArrttiicclleSSoo uurrcceesaann dCC oonnttrriibbuuttoorrss 111155 IImmaaggeSS oouurrcceess,LL iicceennsseesaa nndCC oonnttrriibbuuttoorrss 111188 Article Licenses LLiicceennssee 112211 11 The City Bangalore Bengaluru (ಬೆಂಗಳೂರು)) Bangalore — — metropolitan city — — Clockwise from top: UB City, Infosys, Glass house at Lal Bagh, Vidhana Soudha, Shiva statue, Bagmane Tech Park Bengaluru (ಬೆಂಗಳೂರು)) Location of Bengaluru (ಬೆಂಗಳೂರು)) in Karnataka and India Coordinates 12°58′′00″″N 77°34′′00″″EE Country India Region Bayaluseeme Bangalore 22 State Karnataka District(s) Bangalore Urban [1][1] Mayor Sharadamma [2][2] Commissioner Shankarlinge Gowda [3][3] Population 8425970 (3rd) (2011) •• Density •• 11371 /km22 (29451 /sq mi) [4][4] •• Metro •• 8499399 (5th) (2011) Time zone IST (UTC+05:30) [5][5] Area 741.0 square kilometres (286.1 sq mi) •• Elevation •• 920 metres (3020 ft) [6][6] Website Bengaluru ? Bangalore English pronunciation: / / ˈˈbæŋɡəɡəllɔəɔər, bæŋɡəˈllɔəɔər/, also called Bengaluru (Kannada: ಬೆಂಗಳೂರು,, Bengaḷūru [[ˈˈbeŋɡəɭ uuːːru]ru] (( listen)) is the capital of the Indian state of Karnataka. -
STATURE ESTIMATION from HAND DIMENSIONS in STAFF of B.L.D.E. UNIVERSITY, AGED 25-50 YEARS by Dr. SAHANA B.N. Dissertation Submitted to the B.L.D.E
STATURE ESTIMATION FROM HAND DIMENSIONS IN STAFF OF B.L.D.E. UNIVERSITY, AGED 25-50 YEARS By Dr. SAHANA B.N. Dissertation submitted to the B.L.D.E. UNIVERSITY BIJAPUR, KARNATAKA In partial fulfillment of the requirements for the degree of DOCTOR OF MEDICINE In ANATOMY Under the guidance of Dr. B.M. BANNURM.S. PROFESSOR AND HEAD DEPARTMENT OF ANATOMY B.L.D.E.U’S SHRI B.M.PATIL MEDICAL COLLEGE HOSPITAL & RESEARCH CENTRE, BIJAPUR KARNATAKA 2014 I B.L.D.E. UNIVERSITY’S SHRI B.M.PATIL MEDICAL COLLEGE, HOSPITAL & RESEARCH CENTRE, BIJAPUR DECLARATION BY THE CANDIDATE I, Dr. SAHANA B.N., hereby declare that this dissertation entitled “STATURE ESTIMATION FROM HAND DIMENSIONS IN STAFF OF B.L.D.E. UNIVERSITY, AGED 25-50 YEARS” is a bonafide and genuine research work carried out by me under the guidance of Dr. B.M. BANNURM.S., Professor & head, Department of Anatomy, B.L.D.E.U’s Shri B.M.Patil Medical College Hospital and Research Centre, Bijapur. Date: Dr. SAHANA B.N. Place: Bijapur Post Graduate Student, Department of Anatomy, B.L.D.E.U’s Shri B.M.Patil Medical College, Hospital & Research Centre, Bijapur. II B.L.D.E. UNIVERSITY’S SHRI B.M.PATIL MEDICAL COLLEGE, HOSPITAL & RESEARCH CENTRE, BIJAPUR CERTIFICATE BY THE GUIDE This to certify that the dissertation entitled “STATURE ESTIMATION FROM HAND DIMENSIONS IN STAFF OF B.L.D.E UNIVERSITY, AGED 25-50 YEARS” is a bonafide research work done by Dr. SAHANA B. N., under my overall supervision and guidance, in partial fulfillment of the requirements for the degree of M.D.