Voice of G.S.B.G G.S.B
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
GOAN CUISINES Visitors to Goa Tend to Think That Food and Drink in Goa Means the Famous Fish, Curry, Rice and Feni Package
GOAN CUISINES Visitors to Goa tend to think that food and drink in Goa means the famous fish, curry, rice and feni package. And for most Goans these are indeed the three basic necessities of life -- fish, curry and rice. They combine to make a heavenly daily meal for the average Goan. But Goan cuisine, like the land itself, has many flavours and tastes with its vast treasure trove of culinary delicacies. The long period of Portuguese rule, besides that of the Muslim and Hindu kingdoms, has left an indelible influence on the original style of Goan cooking and this has led to an exotic mix of truly tasty and spicy cuisine. Most people who sample Goan cuisine, enjoy this different and unique style of food which has a distinct and unique combination of spicy flavours. A Goan values his food as much as he does his daily siesta (break). And in his daily meal, seafood always has a pride of place is some form or the other. From fried fish to exotic concoctions like ambot-tik, sea food is usually a must on the menu, except for the occasional break for some religious observance. Goans take pleasure not only in what they eat, but also how they cook it. Although modern conveniences have almost completely taken over in urban areas, the traditional way of cooking in clay pots on firewood continues in most rural areas of Goa. This style of cooking adds an additional smoky flavour to the food, highly valued by Goans. Despite the two schools of cuisine traditions influenced by the respective religions of Hinduism and Christianity; there are some meeting points that present an interesting harmony. -
Goa: Best Leisure and Recreation Destination in India Received: 10-07-2019 Accepted: 12-12-2019 Kurma Sankara Rao Dr
International Journal of Tourism and Hotel Management 2020; 2(1): 28-31 E-ISSN: 2706-9591 P-ISSN: 2706-9583 IJTHM 2020; 2(1): 28-31 Goa: Best leisure and recreation destination in India Received: 10-07-2019 Accepted: 12-12-2019 Kurma Sankara Rao Dr. Pramod Kumar Singh Research Scholar, Acharya Nagarjuna University, Guntur, Abstract Andhra Pradesh, India. Goa has emerged as the most favoured tourist destination in the country, both for domestic as well as foreign tourists. Goa is a tiny State on the Western Coast of India amply bestowed with natural beauty, lovely beaches along with its 105 Kilometers coast line segregated into various beach stretches, eco- friendly atmosphere, lush green hills, world heritage monuments, churches, temples and above all friendly hospitable people. Tourism is a major activity in Goa having direct and indirect impact on all other sectors of the economy. Tourism has contributed substantially to the economic development of the State by way of foreign exchange earnings, employment generation, infra-sectoral competition and it has also improved the living standard of people. In this research article I explained Importance of tourism in Goa, Geography and Climate, Best beaches, Water Sports, Casinos, Food, Drinks, Hotels, Guest houses, etc. Keywords: Geography, Beaches, Water Sports, Casinos, Food and Drinks 1. Introduction Goa is a state on the southwestern coast of India within the region known as the Konkan, and geographically separated from the Deccan highlands by the Western Ghats It is surrounded by the Indian states of Maharashtra to the north and Karnataka to the east and south, with the Arabian Sea forming its western coast. -
DATE:21.11.2014 More Crop Yields Adding More CO2 to Atmosphere
DATE:21.11.2014 More crop yields adding more CO2 to atmosphere The HinduCO2 absorbed by plants during spring and summer is released back to the atmosphere in autumn and winter. A sharp rise in food production to meet the demands for rising population accounts for as much as 25 per cent of the seasonal increase in carbon dioxide (CO2), finds new research. The carbon dioxide absorbed by plants during spring and summer as they convert solar energy into food is released back to the atmosphere in autumn and winter. It is not that crops are adding more CO2 to the atmosphere; rather, if crops are like a sponge for CO2, the sponge has simply gotten bigger and can hold and release more of the gas, the study noted. “This is another piece of evidence suggesting that when we (humans) do things at a large scale, we have the ability to greatly influence the composition of the atmosphere,” said co-author of the study Chris Kucharik from University of Wisconsin-Madison in the US. With global food productivity expected to double over the next 50 years, the findings should be used to improve climate models and better understand the atmospheric CO2 buffering capacity of ecosystems, the researchers pointed out. “Global climate models do not represent the important details of agro-ecosystems and their management very well,” Mr. Kucharik added. The study found that, while the area of farmed land has not significantly increased, the production efficiency of that land has. Intensive agricultural management over the last 50 years has had a profound impact. -
Catpro Book 23-10-15.Cdr
C A T P R O By SET MENUS VEGETARIAN VEGETARIAN 1 VEGETARIAN 2 VEGETARIAN 3 ITEMS 11 ITEMS 18 ITEMS 23 2 VEG SALADS 1 VEG SOUP 1 VEG SOUP 2 VEG MAIN COURSE 1 VEG STARTER 2 VEG STARTERS 1 DAL 2 VEG SALADS 3 VEG SALADS 1 STEAMED RICE 3 VEG MAIN COURSE 4 VEG MAIN COURSE 1 INDIAN BREAD 1 DAL 1 DAL 1 DESSERT 1 VEG PULAO / NOODLES 1 VEG PULAO or NOODLES 3 ACCOMPANIMENTS 1 STEAMED RICE 1 STEAMED RICE 2 INDIAN BREADS 3 INDIAN BREADS 2 DESSERTS 3 DESSERTS 4 ACCOMPANIMENTS 4 ACCOMPANIMENTS Accompaniments include papads, pickles, chutneys, etc. C A T P R O By SET MENUS VEGETARIAN VEGETARIAN 4 VEGETARIAN 5 VEGETARIAN 6 ITEMS 32 ITEMS 34 ITEMS 45 1 VEG SOUP 1 VEG SOUP 2 VEG SOUP 3 VEG STARTERS 4 VEG STARTERS 6 VEG STARTERS 5 VEG SALADS 6 VEG SALADS 7 VEG SALADS 5 VEG MAIN COURSE 6 VEG MAIN COURSE 6 VEG MAIN COURSE 2 DAL 2 DAL 2 DAL 1 VEG PULAO or NOODLES 2 VEG PULAO or NOODLES 2 VEG PULAO or NOODLES 1 STEAMED RICE 1 STEAMED RICE 1 STEAMED RICE 5 INDIAN BREADS 6 INDIAN BREADS 8 INDIAN BREADS 4 DESSERTS 5 DESSERTS 5 DESSERTS 5 ACCOMPANIMENTS 5 ACCOMPANIMENTS 6 ACCOMPANIMENTS 2 LIVE COUNTERS 4 LIVE COUNTERS 7 LIVE COUNTERS Accompaniments include papads, pickles, chutneys, etc. C A T P R O By SET MENUS NON VEGETARIAN NON VEGETARIAN 1 NON VEGETARIAN 2 NON VEGETARIAN 3 ITEMS 18 ITEMS 22 ITEMS 33 1 VEG SOUP 1 VEG SOUP 1 VEG SOUP 2 VEG SALADS 1 VEG STARTER 2 VEG STARTERS 1 VEG MAIN COURSE 1 CHICKEN STARTER 2 CHICKEN STARTERS 2 CHICKEN MAIN COURSE (bone) 2 VEG SALADS 3 VEG SALADS 1 FISH MAIN COURSE (curry,dry) 2 VEG MAIN COURSE 1 CHICKEN SALADS 1 DAL 2 CHICKEN MAIN COURSE (bone) 3 VEG MAIN COURSE 1 VEG PULAO or NOODLES 1 FISH MAIN COURSE (curry,dry) 2 CHICKEN MAIN COURSE (bone) 1 STEAMED RICE 1 DAL 1 MUTTON MAIN COURSE (bone) 2 INDIAN BREADS 1 VEG PULAO or NOODLES 1 FISH MAIN COURSE (curry,dry) 2 DESSERTS 1 STEAMED RICE 1 DAL 4 ACCOMPANIMENTS 3 INDIAN BREADS 1 VEG PULAO or NOODLES 2 DESSERTS 1 STEAMED RICE 4 ACCOMPANIMENTS 5 INDIAN BREADS 4 DESSERTS 5 ACCOMPANIMENTS 1 LIVE COUNTER Accompaniments include papads, pickles, chutneys, etc. -
Mughlai Cuisine
Goan cuisine Goan cuisine consists of regional foods popular in Goa, located along India's west coast along the Arabian Sea. Seafood, coconut milk, rice and paste are main ingredients of Goan delicacies. The area is located in a tropical climate, and spices and flavors are intense. Use of Kokum is another distinct feature. Goan food cannot be considered complete without fish. It is similar to the Malvani cuisine/ Konkani cuisine. The cuisine of Goa is influenced by its Hindu origins, four hundred years of Portuguese colonialism, and modern techniques. The state is frequented by tourists visiting its beaches and historic sites, so its food has an international aspect Seafood The cuisine is mostly seafood based, the staple food is rice and fish. Kingfish (Vison or Visvan) is the most common delicacy, others include pomfret, shark, tuna and mackerel. Among the shellfish are crabs, prawns, tiger prawns, lobster, squid and mussels. The Hindu food of Goa is unique, and the food of Goan Christians is influenced by the Portuguese. Introduction of new edibles to Goan cuisine The Portuguese brought potatoes, tomatoes, pineapples, guavas and cashews from Brazil to Goa. Of these tomatoes and potatoes were not accepted by the Hindus until the late 20th century. The most important part of Goan spices, the chilies were introduced to Goan cuisine by the Portuguese which became immensely popular. All these above mentioned ingredients were not used in Goan cuisine before the advent of the Portuguese. Hindu Cuisine Hindu Goans use less heat, tamarind and Kokum for souring and jaggery for sweetening. They use asafoetida, fenugreek, curry leaves, mustard and urad dal.[2] It is not very spicy, less amount of onion and garlic is used. -
15224769.Pdf
(L-R standing): Kapila, Pooja, Allen, Pramodh (Seated): Manjunath, Kavita, Sandhya, Jayshree Content Feature Writers Photographers Sales Team Raintree Media Pvt Ltd Patricia Ann Alvares Asha Thadani Pooja Goswami www.raintreemedia.com Sanjana Mendes Assavri Kulkarni Kapila Sengupta Savita Rao S Gasper D’Souza Jayshree Menon Assistant Editor Ramya Reddy Kavita Mohandas Designers Sonal Vaz Legal Advisors Pramodh B S Cariappa & Co Copy Editor Manjunath A V Back Cover Photo Gauri Deshmukh Alessandro Canazei Chartered Accountants Messrs Y V S Vinod 02 Best of Goa International Group Publisher Sven Boermeester International Publisher & Managing Group Editor Lisa Durante CEO & Editor-in-Chief Sandhya Mendonca Editorial Director Allen Mendonca Published by Global Village Publications India Pvt Ltd under franchise licence from Global Village Partnerships Ltd Welcome to the first volume of Best of Goa, in which we showcase the splendour of ISBN # 978-81-907761-0-3 this amazing state like never before. Address Goa is undoubtedly India’s jewel and we go beyond the common selling points of this 7/1, I Floor, Ebony, Hosur Road, sunshine state to present a compelling gamut of its myriad images and moods. We Langford Town, Bangalore 560025 present the deep roots of faith and heritage, the melange of cultural influences that India shape and define the special character of Goa. Tel. No.: +91 80 41329394/ 5 From the spectacular beaches, we lead you through its rivers and mangroves, to www.gvpedia.com spice trails and forests up to the mellow magic of the monsoons. From the swinging [email protected] revelry of the carnival, we walk you through some of the most distinctive festivals of many religions. -
A Melding of Indian and Latin Cuisines
vermilion – a melding of indian and latin cuisines grounded in deep historical cross influences geographical commonalties in ingredients and an intellectually provocative evolution {indian-latin tapas} duck vindaloo arepas 13 brushed pomegranate molasses, curry leaf mango artichoke pakoras 9 spain’s thistle in indian fritters + eggplant chili coconut sauce blue corn crusted scallops 14 kali mirch latin calabasa, goat cheese mysore lamb chops 15 pickled red onions, chili mint chutney cilantro tamarind shrimp or paneer 14/12 white moong bean, jicama “koshimbir” grilled squid-octopus ensalada 13 cumin, tomatillo gazpacho kerala shrimp patties 14 “chemmeen vada” cool cucumber, shallot chutney coconut chili mussels 10 coconut broth infused with curry leaves, mustard seeds, chili chicken kabab or beef shammi kabab 12/13 tandoor smoked, chaat slaw, mint chutney bombay frankie 13 chicken, minted onion, egg paratha, chutney verdant tropical salad 9 jicama, greens, masala orange, queso, crisped peanuts, mango juhu ki pani puri 8 flour shells spiced potatoes, tangy chili mint water jumbo lump crab-lobster cake 14 malabar seasoning, tamarind olive tartar, olive oil chimichurri bombay corn khatkhate soup 9 coconut cream, corn, jaggery, tamarind, crouton poha roasted three pepper lentil soup 9 creamy rich bold south indian tones, papad malabar pathiri 12 mappila (keralan muslim) rice flour pan cake, irachi chicken topping degustation of four appetizers, chef’s selection 24 lauded by - Time, Financial Times, Gourmet, Wall Street Journal, Travel & Leisure, -
NILES HERALD -SPECTATOR Myhor
NILES HERALD -SPECTATOR MyHor. M Locí NEWS SINCE 1951. ' Thursday, September II. 2014 niles.suntimes.com A WRAPPORTS conipan A CHICAGO SUN-T1MES., publication FOOTBALL Messi Week two results inside forpope SEE SP0R1 GO Sweet Charity' at Skokie Theatre PAGE 28 FOOD Chefs try new flavors for Oktoberfest New memorial honoring now-Saint John Paul Il draws crowd for its dedication I PAGE 5 PAGE 32 Nues Herald-Spectator ©2014 Sun-Times Media I All rights reserved I I'gii1;1 Pu Pe51Lmcolnwood Sunday, Sept. 14 lpm-3:OOpm ParksMecreation Join us for FREE kids' activities including kayak rides, disc golf, I 5OE_LO9 ruS31I1 karate demos, kite decorating, bounce house and more! ;LSI1ODIVO f0969 LdG L:}UV Lincoinwood Centennial Park C00O000IQo6-r03 9STE 6801 N. McCormick Blvd. 6T0_3M0l:L - :A flincolnwoodparks i THURSDAY, SEPTEMBER 11 2014 A PIONEER PRESS PUBUCATION NIL . New Listing New Listina Morton Grove $475,000 Morton Grove $387,000 Nues $324,900 Morton Grove $323,800 Seta Ajram 773-467-5300 Eileen Hoban 847-724-5800 John Pappas 847-384-7563 Hsuia Fomina 847-696-0700 Morton Grove $299,900 Morton Grove $299,900 Morton Grove $279000 Morton Grove $275,000 Morton Grove $899,000 5634Capn.info Cheryl O'Rnurhe 847-724-5800 Steve Malone 312-965-4083 91O9ORIOLE.INFO Pauline Mazur 773-704-0394 582lMadison.into Chñslina Auer 847-945-7100 9O47Centralinto Bwry Mann 847-866-8200 Morton Grove $259,900 Nues $255,000 Morton Grove $249,900 Niles $249,000 Paula McGrath 847-724-5800 8l22Shernrer.urrfo Debbie Brooks 847-945-7100 Patricia Furman 847-724-5800 Shaun Raugstad ABR 847-724-5800 Morton Grove $249,000 6934 W Oakton St, Niles $245,000 Morton Grove $849,000 Teresa Spyrka 847-384-7569 l220Fosterinlo Dean Schneider 847-724-5800 6934006100 INFO Connie Redelsperger 773-415-3478 Ask us about a home warranty. -
01 Cuisine of Jammu and Kashmir and Himachal
Regional Cuisines of India-I BHM-502AT UNIT: 01 CUISINE OF JAMMU AND KASHMIR AND HIMACHAL STRUCTURE 1.1 Introduction 1.2 Objectives 1.3 Jammu and Kashmir 1.3.1 Geographical Perspectives 1.3.2 Brief Historical Background 1.3.3 Climate 1.3.4 Agriculture and Staple Food 1.3.5 Characteristics & Salient Features of Cuisine 1.3.6 Equipments and Utensils Used 1.3.7 Specialties during Festivals and Other Occasions 1.3.8 Festivals and Other Occasions 1.3.9 A Kashmiri Kitchen during Festivals 1.3.10 Dishes from Kashmiri Cuisine 1.4 Himachal Pradesh 1.4.1 Geographical Perspectives 1.4.2 Brief Historical Background 1.4.3 Climate 1.4.4 Agriculture and Staple Food 1.4.5 Characteristics and Salient Features Of The Cuisine 1.4.6 Cooking Equipments 1.4.7 Specialties during Festivals and Other Occasions 1.4.8 Community Meals 1.4.9 Festivals and Other Occasions 1.4.10 Dishes from Himachali Cuisine 1.5 Summary 1.6 Glossary 1.7 Reference/Bibliography 1.8 Terminal Questions 1.1 INTRODUCTION This part of Northern India comprises Jam mu, Kashmir Leh and Ladakh. It is the most enchanting state, with its' snow-capped Himalayan ranger, beautiful lakes and houseboats is often called the Switzerland in India. This area experiences extreme climate, summers are cool where as winters are cold and snowy and even frosty. Being bordered by the mighty Himalayas in the north, some of the areas in these states are covered with snow throughout the year. Northern Himalayan alpine shrub and meadows cover more than Uttarakhand Open University 1 Regional Cuisines of India-I BHM-502AT 49,400 square kilometers (19,100 sq mi) at elevations between 3,300 and 3,600 meters (10,800 and 11,800 ft) and at the base lies the Terai- Duar savanna and grasslands. -
GI Journal No. 137 1 May 29, 2020
GI Journal No. 137 1 May 29, 2020 GOVERNMENT OF INDIA GEOGRAPHICAL INDICATIONS JOURNAL NO. 137 MAY 29, 2020 / JYAISTHA 08, SAKA 1942 GI Journal No. 137 2 May 29, 2020 INDEX S. No. Particulars Page No. 1 Official Notices 4 2 New G.I Application Details 5 3 Public Notice 6 4 GI Applications Harmal Chilli - GI Application No. 642 7 Edayur Chilli - GI Application No. 662 5 General Information 6 Registration Process GI Journal No. 137 3 May 29, 2020 OFFICIAL NOTICES Sub: Notice is given under Rule 41(1) of Geographical Indications of Goods (Registration & Protection) Rules, 2002. 1. As per the requirement of Rule 41(1) it is informed that the issue of Journal 137 of the Geographical Indications Journal dated 29th May, 2020 / Jyaistha 08, Saka 1942 has been made available to the public from 29th May, 2020. GI Journal No. 137 4 May 29, 2020 NEW G.I APPLICATION DETAILS App.No. Geographical Indications Class Goods 665 Bakhira Metal Product 21 Handicraft 666 Banda Shazar Patthar Craft 14 Handicraft 667 Nagina Wood Craft of Uttar Pradesh 20 Handicraft 668 Pratapgarh Aonla 31 Agricultural 669 Nagri Dubraj 30 Agricultural 670 Amroha Dholak 15 Handicraft 671 Mahoba Gaura Patthar 14 Handicraft 672 Hathras Hing 30 Food Stuff 673 Mainpuri Tarkashi 20 Handicraft 674 Sambhal Horn Craft 20 Handicraft 675 Kanyakumari Cloves 30 Agricultural 676 Bengal Muslin 24 & 25 Textiles 677 Patchwork of Rampur 24, 25 & 26 Textiles 678 Bareilly Terracott 21 Handicraft 680 Myndoli Banana 31 Agricultural 681 Morena Gajak 30 Food Stuff 682 Assamese Gamocha 24 & 25 Textiles 683 Osmanabadi Goat 31 Agricultural 684 Spiti Chharma (Seabuckthorn) 31 Agricultural 685 Alibag White Onion 31 Agricultural 686 Attappady Aattukombu Avara 31 Agricultural 687 Attappady Thuvara 31 Agricultural 688 Bhandara Chinnor Rice 31 Agricultural GI Journal No.