Language and Culture of India States

Total Page:16

File Type:pdf, Size:1020Kb

Language and Culture of India States THE STATE – MAHARASTRA Maharashtra is the third largest state of India. It has a long history of Marathi saints of Varakari religious movement, such as Dnyaneshwar, Namdev, Chokhamela, Eknath and Tukaram whic h forms the one of bases of the culture of Maharashtra or Marathi culture.[1] Maharashtra had huge influence over India under the 17th-century king Shivaji of the Maratha Empire and his concept of Hindavi Swarajya which translates to self-rule of people.[2] The state of Maharashtra spans multiple cultures which includes cultures related to Hindus, Muslims, Buddhists, Sikhs, Christians, etc. Lord Ganesha, Maruti, Mahadeo in form of Shivlinga, Khandoba , Kalubai devi, and Lord Vitthal are some of the deities worshipped by Hindus of Maharashtra. Maharashtra is divided into various regions, such as Marathwada, Vidarbha, Khandesh, and Konkan. Each has its own cultural identity in the form of different dialects of Marathi language,[3] folk songs, food, and ethnicity. About 79% of Maharashtrians are Hindu, and there are significant Muslim, Christian and Buddhist minorities.[4] Th e Maharashtrian culture consists of people from all a vast majority of religions. Due to it being huge areawise, many sub-regional cultures also exist in Maharashtra. The sub region of Vidarbha, was earlier a part of Madhya Pradesh, hence it has that influence upon its culture.[5] There are many temples in Maharashtra, some of which are thousands of years old. These temples are constructed in a fusion of architectural styles borrowed from North and South India. The temples also blend themes from Hindu, Buddhist and Jain cultures. The temple of Vitthal at Pandharpur is the most important temple for the Varkari sect. Other important religious places are the Ashtavinayaka temples of Lord Ganesha, Bhimashankar which is one of the Jyotirling (12 important Shiva temples).[6][7] Near Aurangabad are UNESCO World Heritage Sites and famous tourist attractions [8][9] Mughal architecture can be seen in the tomb of the wife of Aurangzeb called Bibi Ka Maqbara located at Aurangabad.[10] Mumbai is the capital of Maharashtra and has humid climate throughout the year. The Gateway Of India, Chhatrapati Shivaji Terminus, Shaniwar Wada, Agakhan Palace and Deekshabhoomi are some of the historical monuments. Maharashtra has a large number of hill, land and sea forts.Forts have played an important role in the history of Maharashtra since the time of the Shivaji.Some of the important forts in Maharashtra are Shivneri, Raigad, Vijaydurg, Pratapgad, Sinhagad.The majority of the forts in Maharashtra are found along the coastal region of Konkan and the adjoining Sahyadri ranges.[11] Traditional clothes for Maharashtrian males include the dhoti, also known as Dhotar, and pheta, while a choli and nine- yard saree locally known as Nauwari saadi or Lugda is for women. Traditional clothing is famous in rural areas while traditional people from cities also wear these clothing. These clothes are worn by Maharashtrians while performing various festivals.[14] Marathi cuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others. Maharashtrian cuisine includes mild and spicy dishes. Peanuts and cashews are often served with vegetables. Meat was traditionally used sparsely or only by the well off until recently, because of economic conditions and culture. Distinctly Maharashtrian dishes include pitla, bhakri, bharleli vangi, ukdiche modak, aluchi patal bhaji, thalipeeth, pav bhaji, {{transl|mr|Puran Poli||, {{transl|mr|shrikhand||, basundi, vada pav, nashik chi misal pav, and Mumbai chaat. Puneri missal, nagpuri, sambar vada, and selucha chanaare also considered to have originated from Maharashtra .
Recommended publications
  • SC Menu Copy
    ANAR STRAWBERRY JUICES (Anar juice with fresh strawberry pulp and strawberry pieces) Fresh fruit juices act as refresher and play a significant part in any cuisine being one of the best forms of nature’s power foods; they are LITCHI COCONUT healthy and relished with great delight. At events, a glass of juice of mock (Litchi juice with coconut water) tall acts as an accompaniment and can play the role of conveation starte. COCKTAIL (Black grape and mix fruit juice) COCONUT PUNCH BLACK GRAPE PERU (Fresh malai and crushed coconut water) (Black grape juice with Peru Pulp) ROSE COCONUT GREEN GRAPE LITCHI (Strips of malai and coconut water garnished with rose petals) (Fresh green grapes with litchi juice) ANAR MUSK MELON BLOSSOM (Anar juice) (Musk melon with vanilla ice-cream) ANAR PERU LITCHI ORANGE (Anar juice blended with guava pulp) (Litchi juice with orange base) PINEAPPLE PERU KIWI PINEAPPLE (Pineapple juice with guava pulp) (Fresh juice of kiwi and pineapple) PINEAPPLE MOSAMBI SUMMER COOLER (Fresh juice pineapple and sweet lime) (Fresh juice of kiwi and pineapple garnished with mint) FRUIT PUNCH BLUEBERRY (Mix fruit juice with chopped apple, mint and anar) (Freshly squeezed blueberries with vanilla) PEACH PLUM KIWI LEMON (Fresh peach and plum juice) (Fresh juice of kiwi and lemon ORANGE STRAWBERRY RED GUAVA (Fresh orange juice with strawberry pulp) (Freshly squeezed red guava) SHALIMAR CHOCOLATE TRUFFLE (Watermelon juice blended with vanilla) (A great combination of chocolate and vanilla. Garnished with chocolate chip and grated apple)
    [Show full text]
  • DEPARTMENT of MARATHI Faculty's of Marathi Department
    DEPARTMENT OF MARATHI Faculty’s of Marathi Department Prof. Kalawati B. Mohod Dr. Prashant W. Dhanvij M.A.,B.Ed. M.A., M.Phil., Ph.D.(NET) Associate Professor Assistant Professor Date of Joining: 01 October 1992 Date of Joining: 14 January 2009 About Marathi Language Introduction Marathi is an Indo-Aryan language spoken predominantly by Marathi people of Maharashtra. It is the official language and co-official language in Maharashtra and Goa states of Western India respectively, and it is among the 23 official Languages of India. There were 73 million speakers in 2001; Marathi ranks 19th in the list of most spoken languages in the world. Marathi has the fourth largest number of native speakers in India. Marathi has some of the oldest literature of all modern Indo-Aryan languages, dating from about 900 AD. The major dialects of Marathi are Standard Marathi and the Varhadi dialect. There are other related languages such as Khandeshi, Dangi, Vadavali and Samavedi. Malvani Konkani has been heavily influenced by Marathi varieties. Geographic Distribution Marathi is primarily spoken in Maharashtra and parts of neighbouring states of Gujrat, Madhya Pradesh, Goa, Karnataka, Chhattisgarh and Andhra Pradesh, union-territories of Daman and Div and Dadra and Nagar Haveli. The cities of Baroda, Surat and Ahmedabad (Gujrat), Belgaum (Karnataka), Indore, Gwalior (Madhya Pradesh), Hydrabad and Tanjore (Tamil Nadu) each have sizable Marathi-speaking communities. Marathi is also spoken by Maharashtrian emigrants worldwide, especially in the United States, United Kingdom, Israel, Mauritius and Canada. Official Status Marathi is the official language of Maharashtra and co-official language in the union territories of Daman and Diu and Dadra and Nagar Haveli.
    [Show full text]
  • 1 Letter 10-08-17
    g§X^© … amgo`mo/137/17 {X. 08/08/2017 à{V, _m. àmMm`©/H$m`©H«$_ A{YH$mar, amgo`mo g§b¾rV gd© _hm{dÚmb`o nwUo, Ah_XZJa d Zm{eH$ {Oëhm {df` … ñdÀN> d ñdñW ^maV A{^`mZ n§YadS>m A§VJ©V Eo{Vhm{gH$ ñWi ñdÀN>Vm CnH«$_ Am`mo{OV H$aÊ`m~m~V g§X^© … amgo`mo/ _m. joÌr` g§MmbH$, ^maV gaH$ma, `wdm d Iob _§Ìmb`, amgo`mo joÌr` g§MbZmb`, nwUo d _m. amÁ`g§nH©$ A{YH$mar, amgo`mo H$j, _§Ìmb`, _w§~B© `m§Zr nmR>{dboë`m nÌmZwgma "{X. 1 Vo 15 Am°JñQ> 2017' Xaå`mZ gm{dÌr~mB© \w$bo nwUo {dÚmnrR>, amï´>r` godm `moOZm g§b¾rV _hm{dÚmb`m§Vrb ñd`§godH$m§_m\©$V "ñdÀN> d ñdñW ^maV A{^`mZ n§YadS>m' H$aÊ`mMo {ZpíMV Ho$bo Amho. H|$Ð d amÁ`emgZmÀ`m {deof {ZX}emZwgma øm dfu øm n§YadS>çmV qghJS> {H$„m, e{Zdma dmS>m, nd©Vr Q>oH$S>r, {edZoar {H$„m, JmoXmdar ZXr, gálw§Jr JS> øm Eo{Vhm{gH$ {R>H$mUr {X. 11 Vo 13 Am°JñQ> Xaå`mZ ñdÀN>Vm A{^`mZmMm CnH«$_ Ë`m Ë`m n[agamVrb amgo`mo _hm{dÚmb`m§H$Sy>Z am~dUo A{Zdm`© Amho. Ë`mZwgma {X. 11 Am°JñQ> 2017 amoOr gmo~V OmoS>boë`m _hm{dÚmb`m§Zr Ë`m§À`m g_moa Z_wX Ho$boë`m ñWim§Mr ñdÀN>Vm H$aÊ`mH$[aVm amï´>r` godm `moOZoÀ`m g§nyU© EH$H$m_m\©$V ñdÀN>Vm H$aÊ`mV `mdr d Ah_XZJa d Zm{eH$ {Oëøm_Yrb _hm{dÚmb`m§Zr ZOrH$À`m Eo{Vhm{gH$ ñWim§Mr ñdÀN>Vm H$amdr d Ë`m~m~V OZOmJ¥Vr H$amdr.
    [Show full text]
  • Studies on Preparation of Basundi Blended with Custard Apple Pulp
    The Pharma Innovation Journal 2019; 8(9): 307-309 ISSN (E): 2277- 7695 ISSN (P): 2349-8242 NAAS Rating: 5.03 Studies on preparation of basundi blended with custard TPI 2019; 8(9): 307-309 © 2019 TPI apple pulp www.thepharmajournal.com Received: 16-07-2019 Accepted: 18-08-2019 Bawale SM, Dr. SG Narwade and Kamble NS Bawale SM M.Sc. Scholar Department of Abstract AHDS COA, VNMKV, The present study entitled “Studies on preparation of Basundi blended with Custard apple pulp” was Parbhani, Maharashtra, India conducted with the aim to standardized process of preparation of Custard apple in basundi, having suitable treatment combinations. After preliminary trials three levels viz. 5, 10 and 15 per cent were Dr. SG Narwade selected to add custard apple pulp in basundi. Three levels were compared to control and a result Associate Professor, Department obtained was statistically analyzed to arrive at suitable conclusion. From the results it was observed that of AHDS COA, VNMKV, addition of custard apple in basundi increased in moisture (49.36 to 54.86 per cent), decreased in fat Parbhani, Maharashtra, India (11.71 to 10.55 per cent), as well as protein (9.02 to 7.20 per cent) and total carbohydrate (28.11 to 25.95 per cent) and decreased in ash (1.78 to 1.45 per cent), Sucrose (16.88 to 18.29 per cent) and total solid Kamble NS Assistant Professor Department (50.63 to 45.38 per cent) content significantly in treated product as compared to control. Control basundi of AHDS COA, VNMKV, rated highest score for colour and appearance (8.20), and treatment T2 rated high score in consistency Ambajogai, Maharashtra, India (8.10), overall acceptability (8.08) and highest score for flavour (8.25) with 10 per cent custard apple pulp adition than other treated samples.
    [Show full text]
  • 214 Mechanized Production of Traditional Indian Dairy Products
    Mechanized Production of Traditional Indian Dairy Products: Present Status, Opportunities and Challenges Sunil Patel and A. G. Bhadania Department of Dairy Engineering, SMC College of Dairy Science, AAU, Anand-388110. Email: [email protected] India is number one producer of milk in the It is high time that concerned efforts are made by world, with an average production of 128 Million the experts and scientists to formulate value added Tones per annum in 2012; out of this about 50- dairy products with engineering interventions 55% of the total milk production is converted of innovative design of equipment to produce into traditional milk products, which is mainly hygienic products with economy of processing. confined to the cottage scale in the non-organized The commercial large scale production of Value sector. With the rapid growth of dairy industry in added dairy products with very good hygienic and our country, the technology and design of process sensory properties has necessitated sincere efforts equipment has also undergone needed changes for innovations in the designing of equipment for and equipment for making indigenous products the manufacture of Value Added Dairy Products. are no exception. The small-scale technology for With the rapid growth of dairy industry in our the preparation of indigenous products cannot be country, the technology and design of process exploited for industrial production. equipment is also undergoing changes. The small- Technical Articles Technical India has made substantial growth of urban and scale technology for the preparation of indigenous semi-urban areas. As a result, increasing number products cannot be exploited for industrial of persons in the cities is desirous of purchasing production, therefore innovations in the designing quality milk products and milk-based sweets.
    [Show full text]
  • Sindhi Community – Shiv Sena
    Refugee Review Tribunal AUSTRALIA RRT RESEARCH RESPONSE Research Response Number: IND30284 Country: India Date: 4 July 2006 Keywords: India – Maharashtra – Sindhi Community – Shiv Sena This response was prepared by the Country Research Section of the Refugee Review Tribunal (RRT) after researching publicly accessible information currently available to the RRT within time constraints. This response is not, and does not purport to be, conclusive as to the merit of any particular claim to refugee status or asylum. Questions 1. Is there any independent information about any current ill-treatment of Sindhi people in Maharashtra state? 2. Is there any information about the authorities’ position on any ill-treatment of Sindhi people? RESPONSE 1. Is there any independent information about any current ill-treatment of Sindhi people in Maharashtra state? Executive Summary Information available on Sindhi websites, in press reports and in academic studies suggests that, generally speaking, the Sindhi community in Maharashtra state are not ill-treated. Most writers who address the situation of Sindhis in Maharashtra generally concern themselves with the social and commercial success which the Sindhis have achieved in Mumbai (where the greater part of the Sindh’s Hindu populace relocated after the partition of India and Pakistan). One news article was located which reported that the Sindhi community had been targeted for extortion, along with other “mercantile communities”, by criminal networks affiliated with Maharashtra state’s Sihiv Sena organisation.
    [Show full text]
  • 14. Formation of State of Maharashtra
    14. Formation of State of Maharashtra After India gained independence, there was demand on large scale for the reconstruction of states on linguistic basis. In Maharashtra also the demand for state of Marathi speaking people led to ‘Samyukta Maharashtra Movement’ from 1946 onwards. Through various changing circumstances the movement progressed and finally on 1 May 1960 the state of Maharashtra came to be formed. Background : From the beginning of 20th century, many scholars had begun to express the thoughts on unification of Marathi speaking people. In 1911, the British Government had to suspend the partition of Bengal. On this background, N.C.Kelkar wrote that ‘the entire Marathi speaking poulation should be under one dominion’. In 1915, Lokmanya Tilak had demanded the reconstruction of a state based on language. But during that period the issue of independence of India was more important, hence this issue remained aside. On 12 May 1946, in the Sahitya Sammelan at Belgaon, an important resolution regarding Samyukta Maharashtra was passed. Samyukta Maharashtra Parishad : On 28 July, ‘Maharashtra Ekikaran Parishad’ was called at Mumbai. Shankarrao Dev was its president. It passed a resolution that all Marathi speaking regions should be included in one state. This should also include Marathi speaking regions of Mumbai, Central provinces as well as Marathwada and Gomantak. Dar Commission : On 17 June 1947, Dr. Rajendra Prasad, the President of Constituent Assembly established the ‘Dar Commission’ under the chairmanship of Justice S.K.Dar, for forming linguistic provinces. On 10 December 1948, the report of Dar Commission was published but the issue remained unsolved.
    [Show full text]
  • Catering Menu
    Tradition, Beyond Excellence This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com I. MAIN MENU At the Bar Appetizers Action Stations Main Course Accompaniments Desserts II. GUJARATI MENU Appetizers Main Course Desserts III. NON VEGETARIAN SELECTION Appetizers Main Course IV. BREAKFAST & BRUNCH This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com I. MAIN MENU This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com MAIN MENU AT THE BAR COLD DRINKS SEASONAL QUENCHERS LASSI FRESH FRUIT PUNCH (Mango, Rose, Sweet and Salty) SUGARCANE JUICE SHAKES (Mango, Chikoo, Kesar, and Pineapple) COCONUT WATER PINA COLADA THANDAI SMALL BITES JAL-JEERA MIX MASALA NUTS NIMBU PANI SPICY PEANUTS MINT LEMONADE MASALA CASHEWS JEERA CHAAS SINGH BHAJIYA ROSE FALOODA TRAIL MIX This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com MAIN MENU APPETIZERS BUTLER PASS HOT APPETIZERS CUT MIRCHI ASSORTED VEGETABLE PAKORA Jalapeno peppers filled with garam masala Assorted vegetable fritters, served with mint chutney and fried crisp VEGETABLE KEBAB CASHEWNUT ROLLS Mixed vegetable croquettes served on Potato croquettes coated
    [Show full text]
  • 100 Diwali Recipe List by Rakskitchen
    Rak’s Kitchen https://rakskitchen.net/ Indian Diwali sweets recipe, Snack recipes list with respective links to the recipes all at one place for easy access. Popular, classic sweet recipes like Gulab jamun, halwa, mysore pak and Traditional recipes like adhirasam, suzhiyan. Snacks including murukku varieties, easy and quick dry snacks too. Raks Kitchen Classic Diwali Recipes 1 Badusha https://rakskitchen.net/badusha-recipe-how-to-make-badusha/ 2 Jangri https://rakskitchen.net/jangri-recipe-indian-diwali-sweet-recipes/ 3 Suzhiyan https://rakskitchen.net/suzhiyan-recipe-how-to-make-suzhiyan-suzhiyam/ 4 Sweet Somas https://rakskitchen.net/sweet-somas-recipe-somasi-diwali-sweets-recipes/ 5 Sweet boondi https://rakskitchen.net/sweet-boondi-recipe-easy-diwali-sweets-recipes/ 6 Jalebi http://www.rakskitchen.net/2011/10/jalebi-diwali-sweet-recipes.html 7 Chandrakala Suryakala https://rakskitchen.net/chandrakala-recipe-chandrakala-suryakala-sweet/ 8 Kaju Strawberry https://rakskitchen.net/kaju-strawberry-recipe-diwali-sweets-recipe/ 9 Khoa sweet samosa https://rakskitchen.net/easy-sweet-samosa-recipe-holi-recipes/ 10 Seeni Adhirsam https://rakskitchen.net/seeni-adhirsam-adhirasam-with-sugar-diwali-recipes/ 11 Nankhatai https://rakskitchen.net/nan-khatai-recipe-nankhatai-recipe/ 12 Sweet diamond cuts https://rakskitchen.net/sweet-diamond-cuts-maida-biscuits-recipe/ 13 Sweet khaja https://rakskitchen.net/crispy-juicy-khaja-recipe/ 14 Apple jalebi https://rakskitchen.net/apple-jalebi-recipe-easy-holi-recipes/ 15 Malpua https://rakskitchen.net/malpua-recipe-with-rabri-malpua-with-wheat-flour/
    [Show full text]
  • UFO Digital Cinema THEATRE COMPANY WEB S.No
    UFO Digital Cinema THEATRE COMPANY WEB S.No. THEATRE_NAME ADDRESS CITY ACTIVE DISTRICT STATE SEATING CODE NAME CODE 1 TH1011 Maheshwari 70Mm Cinema Road,4-2-198/2/3, Adilabad 500401 Adilabad Y Adilabad ANDHRA PRADESH UFO 698 2649 2 TH1012 Sri Venkataramana 70Mm Sirpur Kagzahnagar, Adilabad - 504296 Kagaznagar Y Adilabad ANDHRA PRADESH UFO 878 514 3 TH1013 Mayuri Theatre Mancherial, Adilabad, Mancherial - 504209, AP Mancherial Y Adilabad ANDHRA PRADESH UFO 354 1350 4 TH1014 Noor Jahan Picture Palace (Vempalli) Main Road, Vempalli, Pin- 516329, Andhar Pradesh Vempalli Y Adilabad ANDHRA PRADESH UFO 635 4055 5 TH1015 Krishna Theatre (Kadiri) Dist. - Ananthapur, Kadiri - 515591 AP Anantapur Y Anantapur ANDHRA PRADESH UFO 371 3834 Main Road, Gorantla, Dist. - Anantapur, Pin Code - 6 TH1016 Ramakrishna Theatre (Gorantla) Anantapur Y Anantapur ANDHRA PRADESH UFO 408 3636 515231 A.P 7 TH1017 Sri Varalakshmi Picture Palace Dharmavaram-515671 Ananthapur Distict Dharmavaram Y Anantapur ANDHRA PRADESH UFO 682 2725 8 TH1018 Padmasree Theatre (Palmaner) M.B.T Road, Palmaner, Chittor. Pin-517408 Chittoor Y Chittoor ANDHRA PRADESH UFO 587 3486 9 TH1021 Sri Venkateswara Theatre Chitoor Vellore Road, Chitoor, Dist Chitoor, AP Chittoor Y Chittoor ANDHRA PRADESH UFO 584 2451 10 TH1022 Murugan Talkies Kuppam, Dist. - Chittoor, AP Kuppam Y Chittoor ANDHRA PRADESH UFO 316 3696 Nagari, Venkateshmudaliyar St., Chittoor, Pin 11 TH1023 Rajeswari Theatre Nagari Y Chittoor ANDHRA PRADESH UFO 600 1993 517590 12 TH1024 Sreenivasa Theatre Nagari, Prakasam Road, Chithoor,
    [Show full text]
  • Diwali Sweets & Snacks,Basundi Recipe
    Pongal Recipes 2015 Pongal Recipes 2015 –Traditional Pongal Recipes 2015 Pongal is certainly the biggest festival of all Hindu festivals. Pongal is around the corner and this year pongal is on 15th January 2015. With this post, I want to wish all my readers Happy Pongal. I hope this pongal festival brings you all happiness, prosperity and peace in your life. I have compiled all the pongal recipes includes how to make sweet pongal recipe, ghee pongal, kalkandu pongal, poli, medu vadai, payasam recipes and variety rice. Try this pongal recipes in your home and share it with your neighbour and friends. “Happy Pongal to all my readers” Pongal Recipes 2015 Sweet Pongal Recipe Kalkandu Sadham Ghee Khara Pongal Samai Pongal Rawa Pongal oats Pongal Rava Kesari Puran Poli Medu Vada Aval Vadai Sago Payasam Rice Coconut Payasam Moong Dal Payasam Yellow Pumpkin Payasam Lemon Rice Tamarind Rice Tomato Rice Curry Leaves Rice Mango Rice Coconut Rice Peanut Rice Tags: pongal recipes, pongal recipes 2015, south indian style pongal. Best Sweet Pongal Recipe / Sakkara Pongal Traditional Sweet Pongal Recipe / Sakkarai Pongal Recipe / Chakkara Pongal / Innippu Pongal Happy Pongal to all my viewers Pongal is a popular harvest festival celebrated for 4 days in second week of January in Tamilnadu. This pongal festival is considered to be a cultural one where one thank the sun god for bringing wealth and prosperity. Coming to the recipe, Sweet Pongal or sakkarai pongal is my favourite sweet dish. Every households makes sakkarai pongal recipe in a different ways. In some houses they add milk while making sakkarai pongal, but in temple style traditional sweet pongal, it is made without milk.
    [Show full text]
  • History of Modern Maharashtra (1818-1920)
    1 1 MAHARASHTRA ON – THE EVE OF BRITISH CONQUEST UNIT STRUCTURE 1.0 Objectives 1.1 Introduction 1.2 Political conditions before the British conquest 1.3 Economic Conditions in Maharashtra before the British Conquest. 1.4 Social Conditions before the British Conquest. 1.5 Summary 1.6 Questions 1.0 OBJECTIVES : 1 To understand Political conditions before the British Conquest. 2 To know armed resistance to the British occupation. 3 To evaluate Economic conditions before British Conquest. 4 To analyse Social conditions before the British Conquest. 5 To examine Cultural conditions before the British Conquest. 1.1 INTRODUCTION : With the discovery of the Sea-routes in the 15th Century the Europeans discovered Sea route to reach the east. The Portuguese, Dutch, French and the English came to India to promote trade and commerce. The English who established the East-India Co. in 1600, gradually consolidated their hold in different parts of India. They had very capable men like Sir. Thomas Roe, Colonel Close, General Smith, Elphinstone, Grant Duff etc . The English shrewdly exploited the disunity among the Indian rulers. They were very diplomatic in their approach. Due to their far sighted policies, the English were able to expand and consolidate their rule in Maharashtra. 2 The Company’s government had trapped most of the Maratha rulers in Subsidiary Alliances and fought three important wars with Marathas over a period of 43 years (1775 -1818). 1.2 POLITICAL CONDITIONS BEFORE THE BRITISH CONQUEST : The Company’s Directors sent Lord Wellesley as the Governor- General of the Company’s territories in India, in 1798.
    [Show full text]