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Dakshin: Vegetarian Cuisine from South India Free
FREE DAKSHIN: VEGETARIAN CUISINE FROM SOUTH INDIA PDF Chandra Padmanabhan | 176 pages | 22 Sep 1999 | Periplus Editions (Hong Kong) Ltd | 9789625935270 | English | Hong Kong, Hong Kong Dakshin : South Indian Bistro Here are some of the most delicious regional south Indian recipes you can try at home. Dosa and chutney are just a brief trailer to a colourful, rich and absolutely fascinating culinary journey that is South India. With its 5 states, 2 union territories, rocky plateau, river valleys and coastal plains, the south of India is extremely different from its Northern counterpart. But before we get into details like ingredients and cooking techniques, let's talk about some aspects that are common to those that live in the South. Firstly, most people eat with their right hand and leave the left one Dakshin: Vegetarian Cuisine from South India for drinking water. Also, licking curry off your finger does taste really good! Rice is their grain of choice and lentils and daals are equally important. Also read: Why people eat with their hands in Kerala? Sambhar is an important dish to South Indians. Photo Credit: iStock Pickles and Pappadams are always served on the side and yogurt makes a frequent appearance as well. Coconut is one of the most important ingredients and is used in various forms: dry, desiccated or as is. Some of the cooking is also done Dakshin: Vegetarian Cuisine from South India coconut oil. The South of India is known as 'the land of spices' and for all the right reasons. Cinnamon, cardamom, cumin, nutmeg, chilli, mustard, curry leaves - the list goes on. -
THE KARNATAKA SHOPS and COMMERCIAL ESTABLISHMENTS ACT, 1961 ARRANGEMENT of SECTIONS Sections : CHAPTER I
THE KARNATAKA SHOPS AND COMMERCIAL ESTABLISHMENTS ACT, 1961 ARRANGEMENT OF SECTIONS Sections : CHAPTER I PRELIMINARY 1. Short title, extent, commencement and application. 2. Definitions. 3. Exemptions. CHAPTER II REGISTRATION OF ESTABLISHMENTS 4. Registration of Establishments. 5. Change to be communicated to Inspector. 6. Closing of establishment to be communicated to Inspector. 6A. Issue of appointment orders. CHAPTER III HOURS OF WORK 7. Daily and weekly hours. 8. Extra wages for overtime work. 9. Interval for rest. 10. Spread over. 11. Opening and closing hours. 12. Weekly holidays. 13. Selling outside establishment prohibited after closing hours. CHAPTER IV ANNUAL LEAVE WITH WAGES 14. Application of chapter. 15. Annual leave with wages. 16. Wages during leave period. 17. Payment of advance in certain cases. GUNDU DATA BANK KARNATAKA LAW 2002 18. Mode of recovery of unpaid wages. 19. Power to make rules. 20. Power to exempt establishments. CHAPTER V WAGES AND COMPENSATION 21. Application of the Payment of Wages Act. 22. Application of the Workmens Compensation Act. 23. Omitted. CHAPTER VI EMPLOYMENT OF CHILDREN AND WOMEN 24. Prohibition of employment of children. 25. Prohibition of employment of women and young persons during night. CHAPTER VII ENFORCEMENT AND INSPECTION 26. Inspectors. 27. Powers and duties of Inspectors. 28. Inspectors to be public servants. 29. Employer to produce registers, records, etc., for inspection. CHAPTER VIII OFFENCES, PENALTIES AND PROCEDURE 30. Penalties. 31. Procedure. 32. Limitation of prosecutions. 33. Penalty for obstructing Inspectors, etc. CHAPTER IX MISCELLANEOUS 34. Maintenance of registers and records and display of notices. 35. Saving of certain rights and privileges. 36. -
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. -
A Discourse on the Deconstruction of Spirit Worship of Tulunadu
A Peer-Reviewed Refereed e-Journal Legend of Koragajja: A Discourse on the Deconstruction of Spirit Worship of Tulunadu Mridul C Mrinal MA in English and Comparative Literature Central University of Kerala, Kasaragod. The Social stratification in a community is often complex and ambiguous in nature. Upon the rise of each nation states and civilization, there were several parameters, which determined the social stratification. In ancient Greece, the word used to denote the divisions are genos. The ancient Greek society was divided into citizens, metics and slaves. In ancient Rome, the social stratification was identified with mainly two groups, Patricians and Plebeians. The chief resource for the social stratification parameters are economical in nature. Other factors such as tradition and beliefs are often can be said to have rooted in the wider economic subject. The term class is often associated with economics. There are usually hegemonial and subdued elements in social stratifications. In ancient Greece, the hegemonial element is found associated with the citizens, who are free and members of the assembly whereas slaves were the subdued element who were brought into slavery. In ancient Rome, the hegemonial element were the patricians whereas the plebeians were the subdued. These ideas can often be observed with Class struggle and historical materialism. The division of history into stages based on the relation of the classes is an important aspect of Historical materialism. In India, the main social stratification parameter is the caste.it could be claimed as ceremonial as well as economic in nature. BR Ambedkar observes Endogamy as a product of ceremonial caste. -
Franchisees in the State of Karnataka (Other Than Bangalore)
Franchisees in the State of Karnataka (other than Bangalore) Sl. Place Location Franchisee Name Address Tel. No. No. Renuka Travel Agency, Opp 1 Arsikere KEB Office K Sriram Prasad 9844174172 KEB, NH 206, Arsikere Shabari Tours & Travels, Shop Attavara 2 K.M.C M S Shabareesh No. 05, Zephyr Heights, Attavar, 9964379628 (Mangaluru) Mangaluru-01 No 17, Ramesh Complex, Near Near Municipal 3 Bagepalli S B Sathish Municipal Office, Ward No 23, 9902655022 Office Bagepalli-561207 New Nataraj Studio, Near Private Near Private Bus 9448657259, 4 Balehonnur B S Nataraj Bus Stand, Iliyas Comlex, Stand 9448940215 Balehonnur S/O U.N.Ganiga, Barkur 5 Barkur Srikanth Ganiga Somanatheshwara Bakery, Main 9845185789 (Coondapur) Road, Barkur LIC policy holders service center, Satyanarayana complex 6 Bantwal Vamanapadavu Ramesh B 9448151073 Main Road,Vamanapadavu, Bantwal Taluk Cell fix Gayathri Complex, 7 Bellare (Sulya) Kelaginapete Haneef K M 9844840707 Kelaginapete, Bellare, Sulya Tq. Udayavani News Agent, 8 Belthangady Belthangady P.S. Ashok Shop.No. 2, Belthangady Bus 08256-232030 Stand, Belthangady S/O G.G. Bhat, Prabhath 9 Belthangady Belthangady Arun Kumar 9844666663 Compound, Belthangady 08282 262277, Stall No.9, KSRTC Bus Stand, 10 Bhadravathi KSRTC Bus Stand B. Sharadamma 9900165668, Bhadravathi 9449163653 Sai Charan Enterprises, Paper 08282-262936, 11 Bhadravathi Paper Town B S Shivakumar Town, Bhadravathi 9880262682 0820-2562805, Patil Tours & Travels, Sridevi 2562505, 12 Bramhavara Bhramavara Mohandas Patil Sabha bhavan Building, N.H. 17, 9845132769, Bramhavara, Udupi Dist 9845406621 Ideal Enterprises, Shop No 4, Sheik Mohammed 57A, Afsari Compound, NH 66, 8762264779, 13 Bramhavara Dhramavara Sheraj Opposite Dharmavara 9945924779 Auditorium Brahmavara-576213 M/S G.R Tours & Travels, 14 Byndur Byndoor Prashanth Pawskar Building, N.H-17, 9448334726 Byndoor Sl. -
Mandatory Disclosure
MANGALORE INSTITUTE OF TECHNOLOGY & ENGINEERING (An ISO 9001:2008 Certified Institution) (A unit of Rajalaxmi Education Trust) (Affiliated to Visvesvaraya Technological University, Belgaum, Recognised by A.I.C.T.E, New Delhi and Government of Karnataka) Badaga Mijar, Moodabidri 574 225, D.K. Dist., Karnataka. Mandatory Disclosure AICTE File No. F.No.South-West/1-7003763091/2020/EOA 10.1 Date & Period of last approval th 15 Jun 2020 MANGALORE INSTITUTE OF TECHNOLOGY & Name of the Institution ENGINEERING Badaga Mijar, Moodabidri, Dakshina Kannada Dist., Address of the Institution Karnataka. City & Pin Code Moodabidri, Pin-574 225 State/UT Karnataka State 13° 3' 2.2356'' N, 74° 57' 59.31'' E Longitude & Latitude (Enclosure – 1 ) Phone Number with STD Code 08258 - 262695/96/97 10.2 FAX Number with STD Code 08258 - 262699/98 Office hours at the Institution 9.00 am to 1.00 p.m. & 2.00 to 5.00 p.m. Academic hours at the institution 9.00 am to 1.00 p.m. & 2.00 to 4.45 p.m. Email [email protected] Website www.mite.ac.in Nearest Railway Station (dist. in Km) Mangalore – (37 km) Nearest Airport (dist. in Km) Mangalore – (24 km) Type of Institution Private-Self Financed 10.3 Category (1) of the Institution Non-Minority Category (2) of the Institution Co-Ed Name of the Organization running the Rajalaxmi Education Trust ®, Mangalore. institution Type of the Organization Trust 1st Floor, Souza Arcade, Balmatta Road, Mangalore, Address of the Organization 10.4 Karnataka 575001 Registered with The office of the Sub Registrar, Mangalore Registration date 14-07-2005 Website of the organization www.mite.ac.in Name of the affiliating University Visvesvaraya Technological University Jnana Sangama, Belgaum-590 018 Address 10.5 Karnataka State, India Website www.vtu.ac.in Latest affiliation period 2020-21 Name of Principal / Director Dr. -
MANGALORE UNIVERSITY Detailed Information of All India Inter
MANGALORE UNIVERSITY Accredited by NAAC with ‘A’ Grade DEPARTMENT OF PHYSICAL EDUCATION Dr. Kishore Kumar C K Mangalagangotri 574 199 Director of Physical Education DK Dist., Karnataka State Organizing Secretary Phone :0824-2287 265(0) Mobile:9448178402 ____________________________________________________________________________________________________ No.MU/DPE/ 485/2015-16 Date:04.09.2015 To The Registrar/Director of Physical Education/ Secretary, Sports Board Universities Affiliated to AIU Sir, Sub: Regarding conducting of All India Inter-University Cross Country Championship (Men and Women) for the year 2015-16 Reg. We are pleased to inform you that the Association of Indian Universities, New Delhi, has entrusted the responsibility of organizing the All India Inter-University Cross Country Championship for Men and Women for the year 2015-16 to Mangalore University, Mangalore, Karnataka and we are hosting the championship on 11th October 2015 at Alva's College, Moodabidri -574227, Dakshina Kannada District, Karnataka. On behalf of Prof. K. Byrappa, Hon'ble Vice Chancellor of Mangalore University and the Organizing committee, I extend a warm welcome to all the Universities affiliated to AIU to participate in the above event. Detailed Information of All India Inter-University Cross country Championship for Men and Women 2015-16 1. Venue of the Competition The competition will be held at Alva’s College, Vidyagiri Campus, Moodabidri, Dakshina Kannada District, Karnataka, an affiliated college of Mangalore University, situated about 32 Kilometres from Mangalore Railway station and Mangalore City. 2. Date of the Competition: The All India Inter-University Cross Country Championship for Men and Women will be held 11th October 2015. (Reporting date is 10th, October 2015) 3. -
Structure and Function of Education Management Set-Up in Karnataka State
STRUCTURE AND FUNCTION OF EDUCATION MANAGEMENT SET-UP IN KARNATAKA STATE By: A.S. Seetharamu Professor of Education Institute for Social & Economic Change Bangalore. NUEPA DC 1)11888 EDUCATION DEPARTMENT Government of Karnataka Bangalore 2002 r::7Miducational Plan ®Ufnentation Cen»® ACKNOWLEDGEMENT The Government of Karnataka desired a study on "Structure and Function of Management in Education" in the State for its confidential use. The State Project Director, DPEP, acted as a liasion Officer for this and similar studies. In doing this study, my understandings of the system of educational management in the State received sharpness, focus and clarity. Through the SPD, I thank the Government for giving me this opportunity to learn and contribute to the cause of education being earnestly pursued by the Department of Education, Government of Karnataka. My thanks are due to Dr. M. Govinda Rao, Director, ISEC, who permitted me to undertake this study. Several officers of the Education Department and field workers have helped me in completion of the study. I thank all of them but mention only Mr., T.M. Vijaybhaskar, Commissioner of Public Instruction, Government of Karnataka who has also contributed to the design of the study. The meetings with all of the Officers of the DSERT was quite useful. I acknowledge the contribution of the Review Team set up by the Government for this study during Review Meetings. In particular, I may mention the name of Dr. Sajitha Bashir, World Bank, Dr. R. Govinda, NIEPA and Prof. 0. Seshadri, formerly NCERT, Mr. R.N. Shastri, I.A.S., Secretary II, Education, GOK, Smt. -
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. -
Badaga Mijar, Moodabidri 574 225, DK Dist., Karnataka
Mandatory Disclosures MANGALORE INSTITUTE OF TECHNOLOGY & ENGINEERING (Sponsored by Rajalaxmi Education Trust®) Badaga Mijar, Moodabidri 574 225, D.K. Dist., Karnataka. Phone No. : (08258) 262695/96/97 Fax No. : (08258) 262699/98 Website : www.mite.ac.in E-mail : [email protected] Date: May 2015 1. Name of the Institution MANGALORE INSTITUTE OF TECHNOLOGY & ENGINEERING Badaga Mijar, Moodabidri - 574 225, D.K. Dist., Karnataka. 2. Name & Address Of The Principal Dr. G.L. Easwara Prasad Principal Mangalore Institute of Technology & Engineering Badaga Mijar, Moodabidri 574 225. Telephone No. : (08258) 262698 Fax No. : (08258) 262698 E-mail : [email protected] ; [email protected] 3. Name Of The Affiliating University VISVESVARAYA TECHNOLOGICAL UNIVERSITY “Jnana Sangama” Macche, Belgaum - 590 018 4. Governance Members of the Board and their brief background 1. Mr. Rajesh Chowta Chairman He is an Engineering graduate and entrepreneur. President of the Rajalaxmi Education Trust, Mangalore. 2. Mrs. Savitha Chowta Member She is a postgraduate in Sociology and also a M.Phil graduate. Vice President, Rajalaxmi Education Trust, Mangalore. 3. Prof. N.R. Shetty Member Former V.C. Bangalore University 4. Mr. Jagannath Shetty Member He is an engineer with vast years of experience. 5. Mr. Sanjeev Chowta, …. Member 6. Prof. G.R. Rai Member Former Principal of Vivekananda College of Technology, Puttur and NMAM Institute of Technology, Nitte. 7. Dr. S.M. Shashidhara .. Member (VTU Representative) He is the Principal of Kalpataru Institute of Technology, Tiptur 572202, Tumkur Dt. 8. Dr. C.R. Rajashekhar, …. Member (Faculty Representative) He is the Professor & Head, Mech. Engg. Dept. & Vice Principal, MITE., Moodbidri. -
FRAMEWORK for UNDERSTANDING MOODABIDRI TEMPLES AS PUBLIC PLACES Pratyush Shankar Lecturer, Faculty of Architecture CEPT University, Ahmedabad, India January 15, 2006
FRAMEWORK FOR UNDERSTANDING MOODABIDRI TEMPLES AS PUBLIC PLACES Pratyush Shankar Lecturer, Faculty of Architecture CEPT University, Ahmedabad, India January 15, 2006 INTRODUCTION Public places in India have been part and parcel of the religious and commerce related rituals of the city. Often, the spaces around religious structures have been loosely referred as privatized public spaces. But such broad generalizations for Indian or Asian medieval city will be erroneous. For example in terms of urban morphology, traditional temple towns in South India (Chidambaram, Padmanbhampuram) are very different from the ones in Gujarat and Rajasthan (Dakor, Nathdwara, Pushkar). There is a need for a more detailed inquiry to discover the nature of public places in traditional Indian towns1. Many parts of India have experienced certain continuity in social and cultural practices including those of architecture and it influences the way public and neighborhood spaces are shaped and used. Well formulated social structure and tradition are guarantors to continuity to articulated publics spaces in places like Old Delhi (Kostof 1991: 64). The western notions of public place cannot be used as a direct reference while studying the same in India. Public places in the post war Europe and North America were often seen to fulfill the charter of freedom of action with the right to stay inactive along with that of rituals (Kostof 1992:12). Its interesting how the charter of ritual is of prime concern in Indian cities. One of the ways to better understand Indian concept of public place, can be by analysing the spaces around religious structures in towns that have had certain continuity in built form traditions The built form provides setting for the rituals of life of both religious and secular nature.