Voice of G.S.B.G G.S.B

Total Page:16

File Type:pdf, Size:1020Kb

Voice of G.S.B.G G.S.B July - September 2020 Volume XIV, Issue 2| Price Rs. 3/-* VVoice of G.S.B.G G.S.B. Sabha, Mumbai, wishes all the readers the best of festive times *cir*circulaculatteded free to patrons and liflifee membermemberss ofof G.S.B. G.S.B. Sabha, Sabha, Mumbai Mumbai | | w wwwww.gsb.gsbsabhamumbai.orsabhamumbai.orgg INDEX TABLE OF CONTENTS PAGE NO. Message from the President 5 Our Warriors a. Covid warriors by Dr.Veena Adige 6,7,8,9,10,11,12,13 b. Covid Yodha- Sanjay Nagarkar by Sejal Kamat 14,15 c. The day, 7th June 2020, will forever be etched in my heart. 16,17 by Shraddha Prabhu (Covid Warrior) Dealing With Pandemic a. How Vadodara Kept its Covid Numbers Low 18,19 b. Migrant labourers in rice mill buck trend, not going anywhere 20,21 Atmanirbhar a. Self-development in times of Lock Down - by Prof. Pradeep Pai 21,22,23 b. Why do you need to create an emergency fund now? - by Amit Shanbaug 24,25 Des-Pardes a. POGO Travelogue - by Gopal Prabhu & Pooja Kamath 26,27,28,29 b. Half ticket and a full plate! – My Indian Railways food experience - by Vipin Shenoy 30,31,32 Vandaniya They Make Us Proud - The G.S.B. Legends Series : Tonse Upendra Pai My Ajja - by Chandrika Prabhu 32,33 Tirthakshetra Mandir in Nandigram by K.G. Mallya 34,35 From The Sabha’s Desk a. Announcements of Cancellations/Postponements due to Coronavirus 35,36 b. Samvaad - Online series of Inspirational Talks Organized by G.S.B. Sabha, Mumbai. 38,39,40 c. Suta Punnav Announcement 40 d. The Founder Members of the Sabha (1934) 29 Kavi Sammelan a. Vasanth’s Poetry Corner by Konchadi Vasanth Pai 42 b. Masked Fatality by Amyshka Shenoy 44 Voice of GSB, July-September 2020, Page No. 3 www.gsbsabhamumbai.org / [email protected] Vol. XIV, Issue 2 TABLE OF CONTENTS (CONT’D.) PAGE NO. Shradhanjali a. Remembering Shri Gurpur Dattananda Bhat 46 b. Shri Vishwanath Ram Kantak 47 Fitness Corner a. GSB Trekkers Group (GTG) Pune of Samyukta Konkani Sabha, Pune by Gurudatta Wagh 48,49 b. A Rendezvous With Jhomolhari - by Lt Gen P G Kamath (Veteran) 50,51,52 Amgelli Vaasari Monsoon Cravings …Recipes by Smt. Anuradha Prabhu 53 GSB Umbrella a. News from Sister Organisation - Annadaana by GSB Samaj, Dombivli 54,55 b. Chaturmas Announcements 55 Art And The Artist The Abhijeet Kini Section 56 Aithihasik How Bombay beat Calcutta in the race for the first Rail line? by Subhas Rao Mallya 58,59,60,61 Thoughts And Expressions a. The Printing Press - by Aditi Vivek Kamath 61,62 b. The Ocean’s Blues - by Ajita Kini 64,65 c. My New found love affair with...... - by Apoorva Pai 66,67 d. Storytelling and a Story - by Bunty Ashok Pai 68,69 e. Dinner with Mark Tully - by Madhuri Pai 69,70,71 f. Women in the Corporate World - by Poornima Mallya 72,73,74,75 g. “Sanskaar” - Moral norms and values - by Veena Shenoy 76,77 Reader’s Write 77 An Ideal Hall for Small Gatherings 78 List of important dates in the quarter July to September 2020 78 Kids Art Gallery Inside Back Cover Voice of GSB, July-September 2020, Page No. 4 www.gsbsabhamumbai.org / [email protected] Vol. XIV, Issue 2 MESSAGE FROM THE PRESIDENT Dear Member, Namaskaru, Trust you all are safe and healthy. As you get to read this edition, we would have completed 100 days of lockdown. Something that nobody expected when we entered this year. The life post this scenario is expected to be different, socially, financially and culturally. The hygiene levels would emulate the “anvalpana” that our ancestors practiced. Socially, events and functions like cradling ceremony, chowl/upanayanams, marriages and festivals would be somber. Financially, discretionary spends would see a big dip. Cultural events would not happen for some time now. The Sabha’s program schedule will also undergo significant changes, details of which are covered elsewhere in this edition. Mankind has learnt to respect Mother Nature and follow certain rules which we took for granted. Since memories are short we will have to see how long this change would last. The digital platform has taken over a very large part of how we interact with the external world. It is nice to see many families in touch with their “long lost” relatives/friends and have weekly calls, play games and keep themselves connected. Your Sabha also initiated the Samvaad series which was well received by our community and our well-wishers. The idea was to keep our minds occupied and divert from all the negativity that was all around. In the series of 6 talks till date, we covered diverse topics and the speakers were domain knowledge experts. We had audience not only from India but also from the US, Middle East, Europe and New Zealand. Including the Lockdown Issue special edition, this is the third e-version of the VoG. The Lockdown Special e-version was well received by our community. Contributions came from all over India and some from overseas as well. With the migrant workers gone to their homes, major cities would feel their absence. In Mumbai, we are heavily dependent on them, starting with the milkman, the newspaper delivery boy, the car cleaner, the drivers, the security and house keeping resources, the vegetable and fruit vendors….the list continues. It would take them some time to introspect on their decision to return. The debate on how we unlock ourselves is the talk of the town. It’s a trade-off between living with the challenges or moving on with the challenges. Till such time we all would have to be Atmanirbhar. We are sure that, by the grace of God and the blessings of our Swamiji’s, there would be a vaccine available very soon, till then we will muster the courage to live with this challenge. Take care, stay safe and healthy. Dev baren koro. Thanks and regards, Laxmikant Prabhu President Voice of GSB, July-September 2020, Page No. 5 www.gsbsabhamumbai.org / [email protected] Vol. XIV, Issue 2 COVID WARRIORS by Dr. Veena Adige he highly contagious COVID 19 has created havoc in the world. This has T resulted in thousands being hospitalised, many recovered, and some are on ventilators fighting for their lives. Doctors, nurses, class four employees; policemen are all COVID warriors who are fighting the disease with dedication and zeal, unmindful of the danger to themselves. There are several such Corona Warriors in our community to whom we bow our heads and salute. Here are some of them: Dr Seema Kini Covid warrior of Nair Hospital Dr. Seema Kini is the Associate Professor of Medicine at the currently full corona virus Nair Hospital. A single mother of two, she worked at the Hinduja Hospital, KEM and now Nair Hospital since 2005. When corona virus struck she was on leave but resumed duty immediately. The situation which has gone from bad to worse around 400 cases every day, of which one third in Mumbai, has converted her ‘from a mother of were either fever/ cough/ cold....each with a two, I now feel responsible for all my resident fear of Corona. We devised methods to separate doctors ---- more than 500 in number, not only out respiratory illnesses. We would treat them from my department but also other clinical and first and then treat the others. We then had no non-clinical departments as most of their parents protection for ourselves other than surgical are faraway’ she says. masks and sterilium rub between patients.’ When she rejoined on 17th March, she saw that Many patients who came to Nair Hospital the OPDs were crowded. She says, ‘There were were in a bad shape, the hospital was short of Voice of GSB, July-September 2020, Page No. 6 www.gsbsabhamumbai.org / [email protected] Vol. XIV, Issue 2 nursing staff as commuting was difficult due to were roped in to overcome deficiencies. In the the lockdown. The class IV workers disappeared last week of May, we exceeded 1000 Covid-19 and many times the doctors themselves or the inpatients’. residents had to do their work. The resident doctors of all departments and They also had to call back the residents who interns are the real warriors, who are doing were appearing for exams to do corona duties. Meanwhile, the Kasturba isolation centre was Doctors, nurses, class four filling up rapidly. The more severe cases would come to Nair. Residents from other clinical employees; policemen are departments got involved. The regular OPDs all covid warriors who are closed down as they had to focus on the fighting the disease with epidemic. dedication and zeal, unmindful of the danger to themselves. duties of six hours at a stretch dressed in PPE, which is very uncomfortable and dehydrating. Besides supervising medical aspects they also end up serving water, feeding, giving pots, wheeling patients, etc. as sometimes there is no one to do these things as relatives are not allowed in the hospital. ‘I have worked hand-in-hand with my residents and attempted to support them and together we come up with solutions to the challenges that we face. Many times we feel stuck....We have to deal with morale-impacting non-medical things that we have no control over. And bigger than ‘On 19th April our Dean changed and Dr. Mohan these hurdles are the internal hurdles like fears Joshi was temporarily appointed dean. We were and negativity, frustration, anger and depression.
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.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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,
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]