Indian Food The traditional food of India has been widely appreciated for its fabulous use of herbs and spices. Indian cuisine is known for its large assortment of dishes. The cooking style varies from region to region. India is quite famous for its diverse multi cuisine available in a large number of restaurants and hotel resorts‚ which is reminiscent of unity in diversity. The staple food in India includes wheat‚ rice and pulses with chana (Bengal Gram) being the most important one. To know more
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RAJASTHAN Traditionally men wear dhotis‚ kurta‚ and paggar or safa (kind of turban headgear). Traditional Chudidar payjama (puckered trousers) frequently replaces dhoti in different regions. Women wear ghagra (long skirt) and kanchli (top). However‚ dress style changes with lengths and breaths of vast Rajasthan. Dhoti is worn in different ways in Marwar (Jodhpur area) or Shekhawati (Jaipur area) or Hadoti (Bundi area). Similarly‚ there are a few differences between paggar and safa despite both being
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Musafari (1868) which is remarkably the first document on the travel to China. Few Parsi wr iters even translated some travelogues into Gujarati from English. The Queen V ictoria had written her travel experiences of Scotland and Highland in English. Ma necharji Bhavnagari translated the Queen’s first travelogue and Vadia Putlibai tra nslated the second into Gujarati. 70 Mahipatram Nilkanth translated W.S. Cain’s travelog ue Trip around the World
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Bhavik has more than 2000 titles in the education market like Practice Books‚ Exercise Books‚ Drawing Books‚ Graph Books‚ Essay Books‚ Books on General knowledge‚ Computer books‚ Religious books‚ Grammar Books for ENGLISH MEDIUM‚ GUJARATI MEDIUM AND HINDI MEDIUM Bhavik publishes literature for children like short stories with message and moral rhymes and stories of adventures‚ biographies of great men through which we inspires and motivates the children to cultivate the values of
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BASIC ECONOMETRICS FOURTH EDITION Damodar N. Gujarati United States Military Academy‚ West Point Boston Burr Ridge‚ IL Dubuque‚ IA Madison‚ WI New York San Francisco St. Louis Bangkok Bogota Caracas Kuala Lumpur Lisbon London Madrid Mexico City Milan Montreal New Delhi Santiago Seoul Singapore Sydney Taipei Toronto McGraw-Hill Higher Education A Division of The McGraw-Hill Companies ’EZ BASIC ECONOMETRICS Published by McGraw-HiII/lrwin‚ a business unit of The McGraw-Hili Companies
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2.7.3 Jhaverchand Meghani (1897-1947) Jhaverchand Meghani‚ popularly known as a poet of powerful sentiments‚ tried his hand at writing historical novels too. He wrote historical novels like Samarangan (1938)‚ Sorath Taran Vahetan Pani‚ Ra Gangajaliyo (1939) and Gujarat-no Jay (Part I (1939)‚ Part II (1942)). Comparing Meghani with Munshi‚ Mansukhlal Jhaveri comments: “If Munshi’s major women characters are much-pampered adolescent daughters and Ramanlal Desai’s are charming beloveds‚ then Meghani’s
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PROUD TO BE AN INDIAN It’s a pleasant and a cold morning in India. The cold breeze makes the body cold. Saloni is a Punjabi girl whose ambition is to become a journalist. She likes to write poems and journals. She goes to Madras to do her higher studies. There she meets a guy‚ unexpectedly he is her relative named as Rajesh who is one of the most intelligent police officers in India. They both knew each other from their childhood. They had a crush on each other in their tender age itself but they
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Indian languages viz. Bengali‚ Gujarati‚ Malayalam‚ Oriya‚ Punjabi‚ Tamil‚ Telugu and Urdu. Volumes 1 to 21 have been published in Hindi. Manuscripts of Volumes 22 to 25 are ready for printing. Volume 26 to 30 have been taken up for editing and press copy thereof will be sent to the press for printing shortly. 37 Volumes have been published in Tamil. Volumes 1 to 4 have been printed in Punjabi. 9 Volumes are in the press. Volumes 1-20 have been published in Gujarati. 14 Volumes have been published
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INTRODUCTION TO INDIAN FOOD Food Culture of Indians differs from one another according to the religion‚ state‚ language and caste. Each of these groups has their own unique cuisine. Thus‚ positioning India as the most cuisine diverse country in the world. There are 5 region that is the North‚ North East & East‚ West and South. North consist of 9 states‚ North East & East consist of 12 states‚ West consists of 3 states and South consist of 4 states. Each of the states has its own cuisine
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(The corresponding figures were 70% and 30% respectively – in volume terms). GTPPL procured tea from Calcutta auctions and blended it to suit the local (Gujarati) taste. GTPPL executives had no plans to enter the national market in the near future and wished to strengthen their leadership in the local market. Product superiority (the “Gujarati” blend) and consumer loyalty seemed to be the corner stone of the business for GTPPL. According to GTPPL sources‚ their long standing in the business had
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