Experience the Sarovar Spirit
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Robert's Roughguide to Rajasthan
Robert’s Royal Rajasthan Rider’s Roughguide in association with All work herein has been sourced and collated by Robert Crick, a participant in the 2007 Ferris Wheels Royal Rajasthan Motorcycle Safari, from various resources freely available on the Internet. Neither the author nor Ferris Wheels make any assertions as to the relevance or accuracy of any content herein. 2 CONTENTS 1 HISTORY OF INDIA - AN OVERVIEW ....................................... 3 POLITICAL INTRODUCTION TO INDIA ..................................... 4 TRAVEL ADVISORY FOR INDIA ............................................... 6 ABOUT RAJASTHAN .............................................................. 9 NEEMRANA (ALWAR) ........................................................... 16 MAHANSAR ......................................................................... 16 BIKANER ............................................................................ 17 PHALODI ............................................................................ 21 JAISALMER ......................................................................... 23 JODPHUR ........................................................................... 26 PALI .................................................................................. 28 MT ABU .............................................................................. 28 UDAIPUR ............................................................................ 31 AJMER/PUSKAR ................................................................... 36 JAIPUR -
Scheduled Program (Open Listing Format)
Jodhpur RIFF Scheduled Program 10th to 14th October 2019 (open format listing) 10th OCTOBER CHILDREN'S FOLK MORNING 9.30 am to 2.00 pm Veer Durga Das Memorial Park, Masuriya Pahadi For schools, by invitation only Jodhpur RIFF presents a varied and wondrous morning of music, dance, storytelling and more for Jodhpur’s young ones, featuring: Kathputli - String puppetry using wooden dolls or marionettes, the kathputli goes back 1500 years and is still performed on a miniature stage with highly dramatic narration and music, retelling stories that reflect pertinent social concerns or the valour of erstwhile kings. It used to be the most popular form of children’s entertainment and though there are very few accomplished practitioners left today, it continues to hold an iconic status in Rajasthan’s culture. Ghoomer - Initially introduced by the Bhil tribe of Rajasthan and then gradually adopted by other communities, ghoomer is a dance where women in their traditional ghagra (long swirling skirt) and choli (blouse) pirouette while moving in and out of a wide circle, to the tune of traditional songs and the rhythm of hands clapping. The word ‘ghoomna’ describes the twirling movement of the dancers and is the basis of the word ‘ghoomer’. Kachchi Ghodi - A novel dance form performed on colourful dummy-horses in which men in elaborate and embellished costumes dance rhythmically to beating drums, under a large umbrella chhatarkotla- while a singer narrates the exploits of the Bhavaria bandits of Shekhawati. Young Langa musicians – For our young audiences we present young sarangiya Langa musicians, who sing and simultaneously play the exquisite Sindhi sarangi as well as other instruments such as the algoza and morchang. -
From the Editors' Desk and That's How the Cookie Crumbles
The Mira Press And That's How The Cookie Crumbles FOR STUDENTS, BY STUDENTS V O L U M E 5 1 8 T H N O V E M B E R , 2 0 2 0 From the Editors' Desk Have you ever heard of the term 'to break bread'? Derived from quite literally sharing a loaf of bread with another, the phrase has come to mean so much more recently; carrying the connotation of compassion, kindness and a sense of fraternity. There's something so irrevocably communal and comforting about the concept of sharing what keeps you alive: not just the physical food that you eat, but the bond that you create through sharing a meal. That's what we hope to extend to you in this edition of the periodical: some kind words inviting you to join us at our table, and a heavy- handed helping of good will. Take a seat, grab a plate, and enjoy yourselves as we dish up some of the best student articles for you to feast your eyes on. So, what are you waiting for? Dig in! Daily Diversity My extremely doting grandma could just not stop feeding me with all the different kind of dishes. This time she made me a special Boli Roti. Confused about what Boli Roti is? Well, it’s not a talking roti. It is a crazy food combination, where a roti (or a chapati) is fully immersed in ghee and then eaten with aamras, and it originates from Khargone. Ahhh! Talk about craziness! I have an extremely weird friend who makes me her prey for trying the food she makes. -
Rajasthani Cuisine
RAJASTHANI CUISINE Rajasthani cooking was influenced by the war-like lifestyle of its inhabitants and the availability of ingredients in this region. Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. Scarcity of water, fresh green vegetables have had their effect on cooking. In the desert belt of Jaisalmer. Barmer and Bikaner, cooks use a minimum of water and prefer, instead. to use more milk, buttermilk and clarified butter. Dried lentils, beans from indigenous plants like sangri, ker etc. are liberally used. Gram flour is a major ingredient here and is used to make some of the delicacies like gotta ki sabzi, pakodi; powdered lentils are used for mangodi, papad. Bqjra and corn are used all over the state for preparations of rabdi, khichdi and rolis. Various chutneys are made from locally available spices like turmeric, coriander. mint and garlic. Perhaps the best known Rajasthani food is the combination of dal, bati and churma but for the adventurous traveler, willing to experiment, there is a lot of variety available. Besides, each region is distinguished by its popular sweet - Mawa Kachori from Jodhpur, Malpuas from Pushkar, Rasgullas from Bikaner, Ghevar from Jaipur.. to name a few. Each region in India has its own traditional dishes and specialities. In the royal kitchens of Rajasthan, as well as most other states, food is a very serious business and raised to the level of an art- form. Rajasthani cooking was influenced by the war -like lifestyle of its inhabitants and the availability of ingredients in this region. -
Store Name Address State City West-VS Shop No. G
Store Name Address State City West-VS Shop No. G- 21, Ground Floor, Centre Maharashtra Mumbai One Mall, Sector-30, Vashi Frc30020 1-Jain Nagar Road, Abohar Punjab Punjab Abhohar Cell World 5-9-215/ Bg-5, Shop No.01, Saphari Andhra Pradesh Abids Communications Private Plaza, Chirag Alo Lane , Abids Adrash Kumar & Sons Bhagat Singh Chowk,Near Weear Well, Punjab Abohar Abore,Punjab Pund0040 PUND2114 MOBILE Allen Solly Show room , Circular Road, Punjab Abohar RAJD16048 Purnima NAKODA TOWER,OPP.SHANTI KUNJ, Rajasthan Abu Road Stores Abu MOUNT ROAD, ABUROAD Big C Mobiles Pvt Ltd Ambedkar Chowkopp Ganesh Talkies Andhra Pradesh Adilabad Univercell D No 4 3 6 6 And 43 6 7 Hameedpura Andhra Pradesh Adilabad Telecommunications India Pvt Ltd Univercell Ground Floor D No 744 & 45 Andhra Pradesh Adilabad Telecommunications India Garimillaboundaries Main Road Pvt Ltd Mahchiryala Apex Electronics # 4-2-173/10, Cinema Road, Adilabad. Andhra Pradesh Adilabad Communication(Ses) 504001 Andd12633 Cell World 6-5-84/A And 6-7-77/14/10, Netaji Andhra Pradesh Adilabad Communications Private Chwk, Bhotapur , Adilabad Andd13850 ANDD5080 DIGITAL ZONE 4-3-8/4/5 Cinema Road Andhra Pradesh Adilabad Adilabad,Andhra Pradesh-504001 Sky Mobiles Near Ks Rtc Bus Stand Mc Road Kerala Adoor Adoor,Pathanamthitta Kerd5628 Satisfaction 142, Motorstand Road, Agartala Tripura Agartala G S Electronics (Ses) 160 H.G.B Rd.,Melar Math, Near Tripura Agartala Womens Commission Office Trid0595 Sadar Bazar 4, Taj Road, Sadar Bazar, Agra - Uttar Pradesh Agra Frc30056 Shop No.3, Block 5C, -
Study on Demand of Milk and Milk Products in India
STUDY ON DEMAND OF MILK AND MILK PRODUCTS IN INDIA Final Report December 2019 For National Dairy Development Board (NDDB) 1 Contents BACKGROUND ...................................................................................................................... 3 LITERATURE REVIEW ....................................................................................................... 5 Demand estimation models ................................................................................................. 5 Demand estimation model assumptions and restrictions ................................................. 7 Income Elasticities ............................................................................................................... 8 Demand and Supply Estimates ......................................................................................... 12 SAMPLING ............................................................................................................................ 14 Approach & Methodology ................................................................................................. 14 Sampling Design ................................................................................................................. 15 Sample Size ......................................................................................................................... 15 Development of weights ..................................................................................................... 23 METHODOLOGY ............................................................................................................... -
AT DILLI HAAT JANAKPURI on the Occasion of World PARYATAN PARV Tourism Day MANGO FESTIVAL
NEWSLETTER INAUGURATION OF AUDITORIUM AT DILLI HAAT JANAKPURI On the occasion of World PARYATAN PARV Tourism Day MANGO FESTIVAL CELEBRATED AT DILLI HAAT JANAKPURI INDIA TOURISM MART TEEJ UTSAV CELEBRATED AT ALL THREE DILLI HAATS J U L Y - S E P T 2 0 1 8 Letter from the MD Delhi Tourism and Transportation Development Corporation Ltd has completed yet another successful and undoubtedly eventful quarter of the year. With events such as Paryatan Parv, India Tourism Mart, Teej Utsav and Mango festival, it is with much pride that we conclude the this three month journey with the grand inauguration of a state of the art auditorium at Dilli Haat Janakpuri on the occasion of World Tourism Day! It is with great pleasure that I present to you our Newsletter, highlighting the events for the months of July, August and September. Hope you enjoy reading it as much as we enjoyed completing this three month journey! Shurbir Singh MD & CEO MANGO FESTIVAL AT DILLI HAAT JANAKPURI 6-8 July 2018 and Sh. C. Arvind, General Manager, Delhi Tourism. The 30th Mango Festival The festival was inaugurated Speaking at the inaugural ceremony, once again brought by Sh. Manish Sisodia, Hon’ble he said, “Delhi Government has been together thousands of Deputy Chief Minister, Govt. organizing this festival for the past people and their love for of Delhi at Dilli Haat, 30 years and it is a great way to mangoes. The three day Janakpuri in the presence of know more about the King of Fruits- Mangoes. The enthusiasm of people festival was a refreshing Dr Dilraj Kaur, Secretary towards the exhibition as well as the delight for Delhiites who (Tourism) , Govt of Delhi; Sh. -
Annuxure-3 List of Colleges of Ahmedabad-Vadodara District
Annuxure-3 List of Colleges of Ahmedabad-Vadodara District which have Not Submitted Information about Anti-Ragging Committee. Sr. Name of College Address Of the College Code No. No. 1. Vivekanand College of Arts Outside Raipur Darwaja, 110 Ahmedabad - 380022 2. F.D. Arts & Commerce College for Women Nr. Jamalpur Gate, 184 Ahmedabad - 380001 3. N.m. Zala & G.N. Zala arts & Commerce College Opp. Kargil Prtrol Pump, Nera 336 Gujarat High Court, B/h. Ganesh Maredian, S.G. Highway, Ahmedabad - 380061 4. P.T. Arts & Commerce College Narayan Nagar Road, Paladi, 060 Ahmedabad - 380007 5. R.H. Patel Arts & Commerce College B/h. Vyas Vadi, Navawadaj, 190 Ahmedabad – 380013 6. Smt. A.P. Patel Arts & Late Shri N.P. Patel Nr. Narayan Nagar, Naroda, 204 Commerce College Ahmedabad – 382330 7. Aroma College of Commerce Kamar Trust Buliding, Usmanpura, 335 Ahmedabad – 380013 8. City C. U. Shah Commerce College Opp. Dinbai Tower, Lal Darwaja, 045 Ahmedabad – 380001 9. Bhramanand Institute of Business Administration Hathijan , Ta. Daskroi 529 Dist. Ahmedabad – 382445 10 Mahila Vanijya Mahavidyalaya Sardar Patel Vidyabhavan Sanchalit 274 Patel Vadi, Amber Cinema Road, Bapunagar, Ahmedabad – 380024 11 N.C. Bodiwala & Prin. M.C. Desai Commerce Tankshal, Kalupur, 113 College Ahmedabad – 380001 12 R.C. College of Commerce Delhi-Chakla, Ahmedabad – 380001 257 13 Khyati Institute of Physiotherapy Shahibaug, Ahmedabad – 380003 601 14 S.M. Patel Institute of Commerce G.L.S. Campus, Opp. Law Garden, 237 Ellis Bridge, Ahmedabad – 380006 15 Sheth C.L. Commerce College Nr. Church, Opp. Soneriya Block, 333 Rakhial Road, Ahmedabad – 380021 16 Shree Narayan College of Commerce Culture Mission Trust Sanchalit, 339 Jodhpur Tekra, Opp. -
Food Diplomacy
FOOD DIPLOMACY Indian cuisine reflects a 5000-year history of intermingling of various communities and cultures, leading to diverse flavours and regional cuisines. The arrival of the Mughals, the British, and Portuguese further added variety to Indian cuisine. The consequent fusion in cuisines resulted in what is today known as ‘Indian Cuisine’. Indian cuisine also means a wide variety of cooking styles. Sometimes it seems referring to it as Indian cuisine is a misnomer, since regional dishes vary tremendously from region to region. Indian cuisine has also shaped the history of international relations; the spice trade between India and Europe is often cited by historians as the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. It has also influenced other cuisines across the world, especially those from Southeast Asia, the British Isles and the Caribbean. As food influences travelled to India, so has Indian cuisine travelled abroad. Particular dishes have gained popularity or subtle influences through spices have seeped into cuisines the worldover. History of Food There is no concrete record of the food habits of the Indus civilization. With the coming of the Aryans around 1500 BC, literary sources reveal distinct dietary behaviour. The food was simple as the early Aryans were semi-agriculturist, semi-nomadic people. As they began around 1000 BC to settle down in the fertile Gangetic plains their food became more complex and elaborate. Barley and wheat seem to have been the chief produce of the field, and consequently the principal articles of food. -
UNION PUBLIC SERVICE COMMISSION EXAMINATION BRANCH New Delhi, Dated the 2Nd November, 2020 PUBLIC DISCLOSURE of SCORES and OTHER
UNION PUBLIC SERVICE COMMISSION EXAMINATION BRANCH New Delhi, Dated the 2nd November, 2020 PUBLIC DISCLOSURE OF SCORES AND OTHER DETAILS OF THE WILLING NON-RECOMMENDED CANDIDATES OF THE ENGINEERING SERVICES EXAMINATION, 2019 ********** In keeping with the decision of the Government of India (Department of Personnel & Training) on making available publically scores of candidates in recruitment examinations through portals with a view to provide a useful database to other employers to enable them to identify good employable candidates, the Commission issued a Disclosure Scheme for disclosing the scores and other details of the non-recommended willing candidates, who appeared in the final stage of an Examination (Interview), through its website. These details are to be arranged in Roll order. 2. Since Final Results of the Engineering Services Examination, 2019 has been declared on 25.10.2019 and the Reserve List of this Examination has been released on 15.10.2020, the scores (out of total 1300 marks) and other details of the non recommended candidates of this Examination, who appeared in the Interview and opted for disclosure of their details under this Disclosure Scheme, are published in Branch wise manner as Annexure. 3. This information shall remain valid for one year from the date of disclosure. 4. DISCLAIMER: Besides sharing of the above information of non-recommended candidates of the Engineering Services Examination, 2019 conducted by the Commission, the Commission assumes no further responsibility or liability for the method and manner in which the above information related to candidates, is utilized by other private or public organizations. 11 Kartik, Saka 1942 ****** ENGINEERING SERVICES EXAMINATION 2019 LIST OF NOT RECOMMENDED CANDIDATES WHO HAVE OPTED SHARING THE MARKS INFORMATION ON THE COMMISSION'S WEBSITE SERVICE- CIVIL ENGG. -
Food Production (809)
STUDY MATERIAL FOOD PRODUCTION (809) CLASS – XII By: NCHMCT 1 CONTENT Unit 1: Indian Regional Cookery Ø 3 Unit 2: Indian Snacks Ø 21 Unit 3: Indian Gravies Ø 26 Unit 4: Indian Sweets Ø 36 Unit 5: Presentation of Indian Meals Ø 45 Unit 6: Fast Food Ø 50 Unit 7: Introduction to Baking Ø 63 Unit 8: Menu Planning Ø 77 Unit 9: Food CostingØ 93 Unit 10: Food Safety Ø 107 2 UNIT 1 INDIAN REGIONAL COOKERY Objectives: • To enumerate and describe the factors that affect regional eating habits in various parts of India. • To describe the unique ingredients found in various states of India. • To prepare popular dishes from various regions of India. • To list popular Indian dishes from various regions of India and appraise the variety of food in Indian region. Introduction India is a vast country with a myriad of cultures. Each culture has its own festivities and food. The amazing variety of Indian food with local ingredients and spices is something we all as Indians can celebrate and appreciate. Factors affecting regional eating habits: Food in any part of the world is affected by some common factors: 1. Geographical location: The geographical location of an area determines its climate and thus affects the local crop or produce. E.g. fish and coconut are easily available in coastal regions while not in mountains. Similarly areas where there is abundant availability of water, rice is grown as this crop requires stagnant water for some time. Similarly, in desert areas fresh produce is sundried and kept for future use and crops requiring less water are produced. -
Historical View on Block Printing Technique and Its Used in Bagh Print
International Journal of History and Cultural Studies (IJHCS) Volume 5, Issue 4, 2019, PP 71-84 ISSN 2454-7646 (Print) & ISSN 2454-7654 (Online) DOI: http://dx.doi.org/10.20431/2454-7654.0504006 www.arcjournals.org Historical View on Block Printing Technique and its Used in Bagh Print Kalam Chouhan* Department of History, Govt. P.G. College, Alirajpur, Madhya Pradesh, India *Corresponding Author: Kalam Chouhan, Department of History, Govt. P.G. College, Alirajpur, Madhya Pradesh, India Abstract: In this paper the providing history of the block printing techniques and the Bagh block print as an world famous hand block print . Bagh Print is a traditional hand block print with natural colours. Bagh print fabric with replicated geometric and floral compositions with vegetable colours of red and black over a white background is a popular Textile printing product. Bagh print as an excellent product which is a local art form of Madhya Pradesh. Keywords: Wooden Block, Fabric, Vegetable Dyes 1. INTRODUCTION The block printing technique is a very old and first time this used in China over 2,000 years ago. At first block printing was only used for artwork printed on fabric. Later, it was also applied to paper. Block printing is a form of dying and coloring a fabric using wooden blocks .India is one of the largest manufacturers and exporters of block printed fabric in the world. The most important centres for block printing in India are Sanganer, Jaipur, Bagru and Barmer in Rajasthan, Bagh in Madhya Pradesh, Anjar, Deesa, Ahemdabad, Jetpur, Rajkot, Porbandar and Bhavnagar in Gujarat, and Pilakuan and Farukhabad in Uttar Pradesh.