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The Madras Presidency, with Mysore, Coorg and the Associated States
: TheMADRAS PRESIDENG 'ff^^^^I^t p WithMysore, CooRGAND the Associated States byB. THURSTON -...—.— .^ — finr i Tin- PROVINCIAL GEOGRAPHIES Of IN QJofttell HttinerHitg Blibracg CHARLES WILLIAM WASON COLLECTION CHINA AND THE CHINESE THE GIFT OF CHARLES WILLIAM WASON CLASS OF 1876 1918 Digitized by Microsoft® Cornell University Library DS 485.M27T54 The Madras presidencypresidenc; with MysorMysore, Coor iliiiiliiiiiiilii 3 1924 021 471 002 Digitized by Microsoft® This book was digitized by Microsoft Corporation in cooperation witli Cornell University Libraries, 2007. You may use and print this copy in limited quantity for your personal purposes, but may not distribute or provide access to it (or modified or partial versions of it) for revenue-generating or other commercial purposes. Digitized by Microsoft® Provincial Geographies of India General Editor Sir T. H. HOLLAND, K.C.LE., D.Sc, F.R.S. THE MADRAS PRESIDENCY WITH MYSORE, COORG AND THE ASSOCIATED STATES Digitized by Microsoft® CAMBRIDGE UNIVERSITY PRESS HonBnn: FETTER LANE, E.G. C. F. CLAY, Man^gek (EBiniurBi) : loo, PRINCES STREET Berlin: A. ASHER AND CO. Ji-tipjifl: F. A. BROCKHAUS i^cto Sotfe: G. P. PUTNAM'S SONS iBomlaj sriB Calcutta: MACMILLAN AND CO., Ltd. All rights reserved Digitized by Microsoft® THE MADRAS PRESIDENCY WITH MYSORE, COORG AND THE ASSOCIATED STATES BY EDGAR THURSTON, CLE. SOMETIME SUPERINTENDENT OF THE MADRAS GOVERNMENT MUSEUM Cambridge : at the University Press 1913 Digitized by Microsoft® ffiambttige: PRINTED BY JOHN CLAY, M.A. AT THE UNIVERSITY PRESS. Digitized by Microsoft® EDITOR'S PREFACE "HE casual visitor to India, who limits his observations I of the country to the all-too-short cool season, is so impressed by the contrast between Indian life and that with which he has been previously acquainted that he seldom realises the great local diversity of language and ethnology. -
Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Sunday Monday Tuesday Wednesday Thursday Friday Saturday B R E a K F a S T Masala/Rava
Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Sunday Monday Tuesday Wednesday Thursday Friday Saturday Masala/Rava Lemon/Coconut Oothappam Pongal Poha (Aval) Idly, Vada (2) Poori, T S dosa Idiyappam/Aloo Pudina Chutney, Cocount Uppma/ Rava Coconut Aloo Sabzi, A F Onion Tomoto Bonda Sambar, Chutney, uppma Chutney, K Chutney, Ground nut Sambar, Tomato Chutney Sambar, A E Sambar, Chutney, Rava Kesari Idly Podi R B On all Days, During Breakfast: Bread, Butter, Jam (BBJ), Tea, Coffee, Milk (TCM), Sugar Time: 7.00 – 9.15 Chapati, Roti, Poori, Pudina/coriander Fulka, Chapati, Fulka, Palak Dal, Dal Makhani, Dum Aloo, leaves Chapati, Rajma Dal, Aloo-Peas Loki Chana, Rice, Rice, Rice, Moong Dal, Rice, Masala, Rice, Coconut Drum stick Red Pumpkin Rice, Raddish Rice, Ladies Finger Sambar, Sambar, Sambar, Drum stick Sambar, White pumpkin Sambar, H C Rasam, Rasam, Rasam, sambar Rasam, Sambar, Rasam, N (Carrot+beans+ Keerai (Green Cabbage+carrot Rasam, Bendi Fry Rasam, Keerai (Green U L potato) curry. Leaves,) + peas curry, Aloo+gobi+peas Aviyal Leaves,) Lemon Juice Ghee Sprouts curry Lemon Juice Ghee Veg salad Veg Salad Ghee Sprouts Veg Salad On all Days, During lunch: Curd (100 ml), Papad, Salt, Sugar, Pickle Time: 12.00 – 14.00 EVENING Tea, Coffee and Milk Snacks: Sundal (soya, karamani, black/white channa) Time: 16.30 – 17.30 Chapati, Kanchipuram Chapati, Masala Dosa, Plain Chapati, Fulka, Masala Idli Lobiya Dal Rava Idli Malai Kofta (2) Ground nut Panner Item- Aloo,Gobi Masala Tomato Gravy (Karamani), Chutney Veg. Fried Rice, Chutney, Paneer-Peas White Rice Sambar White Rice, Sambar Rytha, White Rice white Rice, Pepper White Rice R Kara kozhambu White Rice Fryums Sambar Vethakozhambu Kozhambu Curd E N Beetroot,channa Curd Butter Milk Curd papad, Curd, Raw Banana N I Curd Aloo+bendi fry Moris Banana Snake Guard Curd Papad Curry D Moris Banana Carrot Halwa Kottu Cut-Fruits Beans+carrot Boost / Bourn Vita Gulab Jamoon Curry Moris Banana (2) Vermicelli/Sago payasam Dinner Time: 19.00-21.00. -
The History of the Introduction and Adoption of Important Food Crops in Bhutan
The history of the introduction and adoption of important food crops in Bhutan Rice, maize, potato and chili Dedicated to the Fourth Druk Gyalpo Jigme Singye Wangchuck National Biodiversity Centre Ministry of Agriculture and Forests Serbithang, Thimphu, Bhutan 2nd June 2015 Working team members 1. Dr. Tashi Y. Dorji, Program Director, National Biodiversity Centre, MoAF 2. Asta M. Tamang, Principal Biodiversity Officer, National Biodiversity Centre, MoAF 3. Dr. Ronnie Vernoy, Policy Expert, Bioversity International, Rome CONTENTS FOREWORD ............................................................................ 6 ACRONYMS .............................................................................. 6 LIST OF FIGURES ................................................................... 7 1. INTRODUCTION .............................................................. 8 2. OBJECTIVES OF THE STUDY .......................................... 9 3. METHODS .......................................................................... 10 3.1. Initial compilation of literature .......................................... 10 3.2. Selection of crops ............................................................... 10 3.3. Compilation of country-specific information ..................... 10 3.4. Literature review ................................................................ 11 3.5. Documentation ................................................................. 11 4. RICE ................................................................................... -
The Moghal Empire Xvi PREFACE Published in the Original Text and in Translation
The Moghal Empire xvi PREFACE published in the original text and in translation. We need better integration of the Indian and European sources by someone who reads Rajasthani, Persian, French, and Dutch, for example. For such new work our best hope lies in the originality of young historians from India, Pakistan, and Bangladesh. Finally, my most important goal is to offer a one-volume synthesis that will be comprehensible to the non-specialist. I hope that this book can be read with profit by anyone interested in this most fascinating of historical periods. If successful, the volume should create a context for further reading and study. In writing this volume I have become deeply conscious of my debt to colleagues in this field. I am especially grateful to Irfan Habib, Ashin Das Gupta, Satish Chandra, Tapan Raychaudhuri, and M. Athar Ali for their inspired scholarship and leadership in Mughal history over the past decades. Peter Hardy and Simon Digby have provided warm support and encouragement for my work over the years. A more immediate debt is to my two fellow editors, Gordon Johnson and Christopher Bayly, for their patience and their criticism. I especially wish to thank Muzaffar Alam for his incisive comments on an earlier draft. I have also benefited from discussions with Catherine Asher, Stewart Gordon, Bruce Lawrence, Om Prakash, Sanjay Subrahmanyam, and Ellen Smart. And, as always, I must thank my wife and children for their continuing love and understanding. 1 INTRODUCTION The Mughal empire was one of the largest centralized states known in pre-modern world history. -
Trip Itinerary
Bhutan | SPIRITUALITY & WELLNESS JOURNEY CULTURAL IMMERSION | 8 DAYS April 7-14, 2021 October 8-15, 2021 TRIP ITINERARY 1.800.941.8010 | www.boundlessjourneys.com How we deliver THE WORLD’S GREAT ADVENTURES A passion for travel. Simply put, we love to travel, and that Small groups. Although the camaraderie of a group of like- infectious spirit is woven into every one of our journeys. Our minded travelers often enhances the journey, there can be staff travels the globe searching out hidden-gem inns and too much of a good thing! We tread softly, and our average lodges, taste testing bistros, trattorias, and noodle stalls, group size is just 8–10 guests, allowing us access to and discovering the trails and plying the waterways of each opportunities that would be unthinkable with a larger group. remarkable destination. When we come home, we separate Flexibility to suit your travel style. We offer both wheat from chaff, creating memorable adventures that will scheduled, small-group departures and custom journeys so connect you with the very best qualities of each destination. that you can choose which works best for you. Not finding Unique, award-winning itineraries. Our flexible, hand- exactly what you are looking for? Let us customize a journey crafted journeys have received accolades from the to fulfill your travel dreams. world’s most revered travel publications. Beginning from Customer service that goes the extra mile. Having trouble our appreciation for the world’s most breathtaking and finding flights that work for you? Want to surprise your interesting destinations, we infuse our journeys with the traveling companion with a bottle of champagne at a tented elements of adventure and exploration that stimulate our camp in the Serengeti to celebrate an important milestone? souls and enliven our minds. -
Environmental Monitoring Report IND
Environmental Monitoring Report Project Number: 40648-034 June 2020 Period: July 2019 – December 2019 IND: Infrastructure Development Investment Program for Tourism - Tranche 3 Submitted by Program Management Unit, Punjab Heritage and Tourism Board, Chandigarh This environmental monitoring report is a document of the borrower. The views expressed herein do not necessarily represent those of ADB's Board of Directors, Management, or staff, and may be preliminary in nature. In preparing any country program or strategy, financing any project, or by making any designation of or reference to a particular territory or geographic area in this document, the Asian Development Bank does not intend to make any judgments as to the legal or other status of any territory or area. Recd. 15.06.20 SFG Log: 4196 i INFRASTRUCTURE DEVELOPMENT INVESTMENT 3 PROGRAM FOR TOURISM (IDIPT) Biannual Environment Monitoring Progress Report – Tranche - 3 Bi-annual Ending December – 2019 GOVERNMENT OF PUNJAB Department of Tourism July – Dec. 2019 GOVERNMENT OF PUNJAB Department of Tourism PROJECT MANAGEMENT UNIT PUNJAB HERITAGE and TOURISM PROMOTION BOARD Plot No.3, Sector38A, Chandigarh – 160 036 i Department of Tourism GOVERNMENT OF PUNJAB INFRASTRUCTURE DEVELOPMENT INVESTMENT PROGRAM FOR TOURISM (IDIPT) ADB Loan No. 3223-IND BIANNUAL ENVIRONMENT MONITORING PROGRESS REPORT Tranche - 3 For Bi-Annual Ending December – 2019 Project Management Unit INFRASTRUCTURE DEVELOPMENT INVESTMENT PROGRAMME FOR TOURISM PUNJAB HERITAGE and TOURISM PROMOTION BOARD PLOT NO.3, SECTOR-38A, CHANDIGARH – 160 036 Biannual Environmental Monitoring Report for IDIPT- Project July to December, 2019 CONTENTS SL.NO. DETAILS OF THE PROJECT PAGE. NO. 1. Introduction 1 2. Need for Initial Environmental Examination (IEE) 1 3. -
Signature Curries
RICE, ROTI N STUFF DEVILISHLY DELICIOUS Devilled Chicken 21.90 Steam Basmati Rice 5.90 Chicken 65 21.90 HOPPER COMBO $21.90 Pilau Rice (Shallots, Cumin & Coriander) 6.90 DevilledCrispy Calamari Bowl-Shaped Pancakes, one Egg 23.90 Devilledand Prawns Three Plain, Served with your 28.90 choice of meat/seafood Curry, Lentil Saffron Rice (Aromatic Spices, Turmeric & 6.90 Hot Butter Calamariand Caramelised Onion 23.90 Coconut Milk) Hot Buttered Prawns 28.90 Chicken Biryani with Egg, Raita & Curry Sauce) 16.90 Devilled Surf N Turf 29.90 Stringhoppers (20pcs) 14.90 VEGAN CURRIES (GF, DF) Roti Paratha Plain 3.90 Lentil with Spinach 12.90 Pumpkin Curry in a Coconut & Mustard 13.90 Garlic 4.90 Curry Egg 6.90 Cinnamon’s Eggplant Moju 15.90 Egg & Cheese 7.90 Cashew N Green Bean Curry 16.90 Yellow Potato Curry (mild) 12.90 Spicy Potato Stir Fry 12.90 SIGNATURE CURRIES Young Jackfruit Curry 14.90 Lamb Curry (Spicy or Mild) 22.90 Soya Curry (soya chunks cooked in the 14.90 style of a mock meat curry) Madras Beef Curry 21.90 Curried Goat on the Bone 22.90 SIDES Fiery Black Pork Curry 21.90 Coconut Sambol 5.50 Raita 5.50 Chicken Curry Mango Chutney 5.50 Spicy Chic (on the Bone) 19.90 Seeni Sambol (Spicy Onion Relish) 7.50 Mild Chic (Thigh Fillet) 21.90 Kooni Sambol (Shrimp & Coconut 6.50 Blachan) Tandoori Chicken with Raita 21.90 Sri Lankan Onion & Tomato Salad 5.50 Fish Ambul Thiyal (Tuna cooked in a sour 21.90 Pappadams (6pcs) 5.50 and peppery curry Prawn Curry with Okra & Coriander 28.90 DESSERTS Seafood Curry (Calamari & Prawns) 28.90 Wattalappam (Palm -
Cosmopotitan Club Teaves Meats Menu 22.03.2021 1 12.30 Pm to O3.Oo Pm
i COSMOPOTITAN CLUB TEAVES MEATS MENU 22.03.2021 1 12.30 PM TO O3.OO PM 1. BREAD HATWA tswEETl 2, PTAIN RICE 3 SABARI BEAN SAMBAR 4 PINEAPPLE RASAM 5 VADA MORE KUZHAMBU 5 KOVAKKAI PORIYAT 7 TOMATO KOTTU 8. CURD e. POORI / DHALL / GHEE APPALAM --l 10. / CHIPS 11. THUVIYAL / PICKLE 12. BANANA r3. BEEDA COSMOPOLITAN CLUB I' ESTD..!A73 2AW/202j,: Monday. Vegetarian SOUPS SWEET AND SNACKS 12.30 p.m. TO 3.00 & 7.00 TO 10.00 p.m. JANGIRI 33.00 55.00 RAVA LADDU 36.00 TOMATO SOUP OMAPODI (50gms) 23.00 SWEET CORN VEG SOUP 55.00 KARABOONDHI (50gms) 23.00 HOT N SOUR VEG SOUP 55.00 CASHEWNUT FRY 60.00 VEG CHII\|ESE 12.30 p,m. TO 3.00 & 7.00 TO 1 12.30P.M. TO 3.00 P.M 110.00 MANGO RICE 65.00 DRAGON BABYCON CHAPATHI PEAS MASALA 65.00 DRAGON.PANEER 121 .00 GOBI MANCHURIAN DRY/ GRAVY 1 01 .00 12.30,PM TO 04,30 PM MUSHROOM PEPPER FRY 85.00 VADAI (4 44.00 MASAL Nos) CRISPY VEGETABLE 88.00 RASA VADA| (STNGLE) 27.00 CHILLI PANEER DRY 121.00 SAMBAR VADAI (STNGLE) 27.00 PANEER PEPPER FRY 105.00 CURD RICE 55.00 PANEER PEPPER SALT, 105.00 105.00 TODAY SPECIAL 6.00 P.M BABY CORN PEPPER SALT. VEG.BALL MANCHURIAN 94.00 4.30 PM TO 10.00 PM GOLDEN FRIED BABYCORN 93.00 RED RICE PUTTU 49.00 SZECHWAN PANNER 99.00 GHEE ONION RAVA DOSAI 75.00 VEG.FRIED RICE 116.00 VEG. -
Download Itinerary
DAY 1 Day 4 Arrive Paro – Punakha Paro B: — L:Bhutanese Cuisine D:Bhutanese Cuisine B:hotel L:Bhutanese Cuisine D:Bhutanese Cuisine Highlight: Views of Himalayas Highlight: Tiger Nest Monastery Once you land in Paro International Airport, you will be Today, visit the Taktsang Monastery also known as Tiger Nest warmly welcomed in Bhutanese traditional style by an Monastery. It is perched precariously on a side of a cliff. English/Chinese speaking tour guide. Proceed to visit Paro Guru Padmasambhava, known as the Second Buddha, Dzong, a monument built in 1646 AD. It is a large Drukpa arrived on a flying tigress and meditated at this shrine in the Kagyu Buddhist Monastery and houses the district Monastic second half of the 8th century. As a result, it is the dream Body, and government administrative offices of destination for Buddhist pilgrims from all over the world. Paro. Lunch is followed by a 4.5-hour drive to Phunakha, the Evening you can enjoy hot stone bath (Dotsho or Menchu), old Capital of Bhutan via Thimphu, the Modern Capital of and exclusive dinner at Beer Factory to get taste of the Bhutan, and Dochu La Pass (Alt. 3050m) where you can country’s best. enjoy the first view of the eastern Himalayan Mountains. Day 5 Day 2 Departure Punakha – Thimphu B:hotel L:Bhutanese Cuisine D:- B:hotel L:Bhutanese Cuisine D:Bhutanese Cuisine Your exploration of Bhutan will end today. Have a safe trip Highlight: Chimi Lakhang temple back home. Visit the Punakha Dzong between the Phochu and Mochu rivers, symbolizing the masculine and the feminine co- existence. -
List of Asian Cuisines
List of Asian cuisines PDF generated using the open source mwlib toolkit. See http://code.pediapress.com/ for more information. PDF generated at: Wed, 26 Mar 2014 23:07:10 UTC Contents Articles Asian cuisine 1 List of Asian cuisines 7 References Article Sources and Contributors 21 Image Sources, Licenses and Contributors 22 Article Licenses License 25 Asian cuisine 1 Asian cuisine Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as: East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the Vietnamese meal, in Asian culture food often serves as the centerpiece of social continent; Central Asian and Middle gatherings Eastern. Terminology "Asian cuisine" most often refers to East Asian cuisine (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the area's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine, and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded. The term Asian cuisine might also be used to Indonesian cuisine address the eating establishments that offer a wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for an appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as the main course, tom yam and laksa as soup, and cendol or ogura ice for dessert. -
FORTS of INDIA Anurit Vema
FORTS OF INDIA Anurit Vema *'9^7” \ < > k M' . J . i <• : » I : *='>- >.% ' nvjl •I' 4 V FORTS OF INDIA ■ \ f 0i''. ■ V'; ’ V, , ’' I* ;■'; -r^/A ci''> Digitized by the Internet Archive in 2018 with funding from Public.Resource.org https ;//archive.org/details/fortsofindiaOOverm JAMkJ AND KASHMIR FORTS OF INDIA HARIPARBAT "■^Arot kangraW ( HIMACHAL\ ( .' V.PRADESH\ r PUNJAB S', i /kalibangM ■'HARYANA > ARUNACHAL PRADESH ®BIKANER \ A/ D. AMBEr'f-X UTTAR PRADESH^-'... ® RAJASTHAN ® X BHUTAN "'^JAISALMER BHARATPUR’^A--^,@i®/lGPA JODHPUR /^^f^ji^^i^gff^j^^®^ BWALIOR J ALLAHABAD ROHTASGARH MEGHALAYA 'KUMBHALGARH % (\ \ ®\ .0 n.1 , ^•‘-fCHUHAR BANGLADESH TRIPURA f AHtAADABAD ■> WEST C !■ r'^' BENGALI, ® .^XHAMPANIR MADHYA PRADESH FORT WILLIAM A RAT /rOABHOlV ®MANDU BURMA DAULATABAD MAHARASHTRA ^AHMEDNABAR SHJVNER ARABIAN SEA mSINHGARH l\i,' WARANGAL 1, bay of BENGAL RAIGARH . /“ < GULBARGA GOLKUNOA PANHALA BIJAPUR JANDHRA PRADESH VUAYANAGAR iKARNATAKA| '^RJRANGAPATAM m GINGEEi LAKSHADWEEP (INDIA) SRI \ INDIAN OCEAN LANKA 6aMd upon Survey ol India outline map printed in 1980 The territorial waters of India extend into the sea to a distance of twelve nautical miles measured from the appropriate base line. ) Government of India copyrliht. The twundary of Meghalaya shown on this map is as interpreted from the Nonh-Eestern Areas (Reorgamaaiion) Act, 1971. but has yet to be venlied 49 FORTS OF INDIA AMRIT VERMA PUBLICATIONS DIVISION MINISTRY OF INFORMATION AND BROADCASTING GOVERNMENT OF INDIA May 1985 {Jyaistha 1907) ® Publications Division Price -
Kingdom of Happiness, the Bhutan Travel Cookbook
Proposal Contents From the Kingdom of Happiness The Bhutan Travel Cookbook Book Concept . 3 Table of Contents. 5 Sample Chapters . 6 1. Tshechu Festival: Masked Dancers Invoke Ancient Gods . 6 2. Blessings from the Horse’s Head Monastery . 24 Target Market for the Book . 44 Marketing the Book . 46 Comparative Titles . 47 Lama D and Sri Jana 2 Book Concept From the Kingdom of Happiness, A Bhutan Travel Cookbook Join me for an adventure into the soul of Bhutan, a window into the original Shangri-La, a series of true stories about how I found balance and spirituality. My adventures include falling in love with a Lama, being forced out of my home in the US, and moving to Bhutan to find the ancient Eastern mind largely unaltered by time. This is a multi-sensory travel guide with stunning images and descriptions that share intimate first-hand experience of Bhutan's cultural traditions, breathtaking landscapes, and authentic food flavors. A different sort of travel guide, the book follows the footprints of saints whose raw, sublime energy still lingers in the mountain caves, where Monks and Lamas enact battles of prehistoric gods between good and evil. Where Bhutanese red rice and mountain spices lend nourishing flavor to every meal. This book won’t compete with the usual tiny-print travel guides. Instead it’s an easy-to-read resource of beauty and cultural insight to treasure. Weaving stories with photos and recipes, I’d like to share how unique synchronicities led to falling in love with a Lama via Facebook Messenger, to finally meeting up with him, and serendipitously discovering it is possible to find love on the opposite side of the world.