Know our INDIA...!

1. Created by-
Aakash Solanki
Love My India

2. An Overview
Ancient India

3. Basic chronology
 c. 3000 BCE: farming settlements appear along
the valley of the river Indus
 in what is now Pakistan
 c. 2500 BCE: high point of the Indus Valley
civilization
 c. 2000 BCE: some Indus sites showing signs of
decline
 c. 1500 BCE: the Aryan invasions

4. Indus Valley civilization
 Right: artist’s
recreation of Mohenjo-
Daro
 Below: Great Bath
ruins

5. Mohenjo-Daro

6. Everyday life

7. Aryan invaders
 Below: an illustration of
a scene from the Rig-
Veda

8. Alien gods and values
 Below: Brahma, Vishnu, and
Shiva
 Right: the monkey god

9. Ancient India

10. GLORIOUS HISTORY OF INDIA
 BY CHAUHAN JAYDIPSINH R.

12.  At Cawnpore the
British made anyone
suspected of being a
rebel lick the ground
where the British had
been butchered
 Other rebels were tied
to the mouths of
cannons and blown to
pieces
 1000’s died from both
sides, and the
relationships between
the British and the
Indians would never
be the same again…..

13. The ‘British Raj’, 1858-1947
 In 1858 in response to the
rebellion, the British
Government abolished the
East India Company and
declared that India would be
ruled directly by the British
Government
 The army brought more British
officers to India to prevent
anymore rebellions
 This British ‘raj’, meaning ‘rule’,
would continue until a man
called Gandhi led India to
independence….you’ll find out
about him in the Year 8 ‘Human
Rights, Human Wrongs’
topic…..

14.  5,000 year old civilization
 325 languages spoken – 1,652 dialects
 18 official languages
 29 states, 5 union territories
 3.28 million sq. kilometers - Area
 7,516 kilometers - Coastline
 1,000,000,000 people in 2000

15. The Great Indian Epics
Ramayana
Mahabharata
Longest Epic in world
literature with 100,000
two-line stanzas
The first Indian epic

16. 15th August , 1947
Indian Independence
26th January , 1950
Republic- India

17. National Emblem
“Truth alone triumphs”

18. The Taj Mahal

19. Jai Hind
-

20. Agriculture
Chapter 10
By Eugene Stanton

21. The
Economic
s of
Farming
 The reason why farming varies around the
world relates to distribution across space of
cultural and environmental factors.
 Elements of the physical environment, such
as climate, soil, and topography, set broad
limits on agricultural practices, and farmers
make choices to modify the environment in a
variety of ways.
 Broad climate patterns influence the crops
planted in a region, and local soil conditions
influence the crops planted on an individual
farm.
 Farmers choose from a variety of agricultural
practices, based on their perception of the
value of each alternative.
 These values are partly economic and partly
cultural.
 How farmers deal with their physical
environment varies according to dietary
preferences, availability of technology, and
other cultural traditions.
 At a global scale, farmers increasingly
pursue the most profitable agriculture.

22. Vegetative Planting Hearths
Fig. 10-1: There were several main hearths, or centers of origin, for vegetative crops
(roots and tubers, etc.), from which the crops diffused to other areas.

23. World Climate Regions
Fig. 10-5b: Simplified map of the main world climate regions (see also Fig. 2.2).

24. World Corn (Maize) Production
Fig. 10-7: The U.S. and China are the leading producers of corn (maize) in the world.
Much of the corn in both countries is used for animal feed.

25. Meat Production on Ranches
Fig. 10-12: Cattle, sheep, and goats are the main meat animals raised on ranches.

26. Key Issue 4: Economic Issues of
Agriculture
 Economic issues of commercial farmers
 Access to markets
 Overproduction
 Sustainable agriculture
 Economic issues of subsistence farmers
 Population growth
 International trade
 Increasing food supply

27. Grain Importers and Exporters
Fig. 10-15: Most countries are net importers of grain. The U.S. is the largest net exporter.

28. The Sahel
Fig. 10-16: The Sahel, which is south of the Sahara, frequently faces drought and
food shortages, as does the Horn of Africa.

29. 2008 Fulbright Summer
Seminar to India & Sri Lanka
Indian Culture and Music

30. India-South Asian
Adventure!
“Unity through
diversity” is the
theme of the
approximately
one billion
people that live
in a country that
is so big, it’s
called a
subcontinent!

31. India’s Government
India is the
world’s
largest
democracy

32. India’s People Eat Many Foods
 Rice
 Vegetables
 Seafood
 Meat-however, cows are
considered sacred by
Hindus, many of whom are
vegetarian
 Masala-spices
 Tea-common drink

33. India’s
History
 Indian civilization is ancient
 The Indus Valley Civilization was one of the first civilizations on earth
 The Vedic period was a time in Indian history when the Hindu religion
and caste system began in India
 Mughal Empire was the last and the strongest Islamic empire in India

34. Agra & the Taj Mahal
Agra is a large
city in northern
India
It is the home
of India’s
greatest
historical
monument, the
Taj Mahal

35. Traditional Elements
of Indian Music
Melody (raga)
Drone
(harmony)
Rhythm (tala)

36. India’s People and the Musical Instruments
of India Are Very Diverse!
India, the
land of
“Unity
through
diversity!”

37. “Indian food is the reflection of the heritage of
its people. It represents its historical
development, religious beliefs, cultural
practices, and above all, its geographical
attributes”
Indian Cuisine

38.  North most Part of India
(Highland climate), valley of
Kashmir with magnificent
Persian gardens and
terraced lakes, brisk, cool
fresh air is lured with
fragrance of pine and
saffron flowers. Walnuts
and fruit orchards, morels
and black cumin seeds
grow wild, cool climate for
sheep, thus lamb forms the
basis of many Kashmiri
dishes.
 Long grain rice known as
Basmati grow in the
foothills of the mountain

39. Cooking styleNorth India has the most popular and refined style
of cooking. Originated from Moghuls in
sixteenth century. There are Turk-Mongols by
origin and Moslem by religion. They admire
most culture is Persian since they are influence
by it on their way to India.
Moghul food: lovers of nature and food life, keen
sense of beauty, and a passion for elegance.
Good for meat preparations and rice pilafs,
delicate flavorings and superb silk sauces (often
mistaken for Persian dish).
Yogurt, cream, fruit and nut betters are
incorporated into the food to mellow and
velvetize the sauces
Mild but fragrant spices: cinnamon, cardamom,
mace, nutmeg and clove; saffron (especially in
rice pilafs)
Tandoori oven

40. Spices
“warm” spices: generate internal body heat (recommended for cold
weather). Examples: bay leaf, black cardamom, cinnamon, ginger
powder, mace, nutmeg, red pepper (used often in cool climate of
Kashmir). Tea is flavored by cinnamon and cardamom in cool climate.
“cool” spices: take heat away from one’s system. All other spices range
from very cool to moderate warm and suitable at all times in all climates
In Plain region, ‘cool’ spices added to beverages “cool punch’ milk, almond
milk, sunflower and cantaloupe seeds, fennel, cloves, and green
cardamom
Spices induce perspiration: hot weather Indians drink hot spice-laced tea;
some spices have several properties:
Saffron: orange-yellow color and a hypnotizing aroma to a dish
Coriander: thicken a sauce and imparts a nutty fragrance
Onions: thicken and perfume Moghul grains
Tomatoes: tenderizing and souring agents
Spices all have to be cooked before use, mixed well-balance, no once
dominates.

41. Classic Indian Cooking by Julie Sahni, William Morrow and Company, Inc, New
York, 1980,541pp.Nutmeg yes Dark brown shell enclosed within the mace membrane; uses in Moghul and Kashmiri cooking, vegetable
preparations and relishes
Onion
seed
yes Nigella, nothing in common with onion plant; uses in pickling, vegetable dishes; sprinkling on top of
tandoor-baked bread
Paprika red From mild variety of chili pod of the plant Capsicum grown in the valleys of Kashmir; uses in Kashmiri
cooking for read coloring like kabobs, kaftas and other meat
Pomegran
ate
Sweeti
sh-
sour
Fruit of the tropical tree native to Asia Minor and Mediterranean regions; uses in vegetables and lentils in
north Indian cooking; and in pastries
Poppy
seed
yes White poppy seed plant native to Asia Minor (no opium); uses in meat, dish, and shellfish as thickener
Red
pepper
hot Red chili; sun dried chili pod of the plant Capsicum; uses for hot and enhance other flavorings
Saffron Yes orangi
sh-
yellow
Dried stigmas of flowers of the saffron plant native to Asia Minor and southern Europe; Most expensive
spice in the world ($2,000 per pound; takes a quarter of a million dried stigma from 75,000 flowers to
make a pound); uses in meat and poultry, rice, desserts, and pilafs
Salt Yes alkalin
e
Many varieties of salt; cold appetizers; relishes and cold drinks in north
Tamarind Tangy
-sour
Pulpy pod of the tropical plant Tamarindus Indica, native to India; in North uses in relishes, vegetable,
lentil and beans; in south and southwestern regions as souring agent
Turmeric yes Golde
n
yellow
A perennial tropical herb native to India; Roots are the main ingredient in curry powder; uses in
vegetables, meat, poultry, seafood; never used in dishes containing cream; most important and sacred
spice of Hindus and used in religious and social rituals (bride neck thread is dipped in turmeric paste; not
as popular in north and northwestern region (Saffron and other coloring flowering replace it);

42. Group 12:
Lt Col D G Naik
Grenville Savio Noronha
Gnanasundaram C
Kaushik K
HS 700: Applied Economics
Course Project Presentation
Leading Indicators
of the Indian Economy

43. Introduction
 The increasing importance of the Indian Economy
has led to a need to Forecast the Performance of
the of the Indian Economy
 Monitoring of the Indian Economic Cycle has
become an increasingly attractive option for this
 Dua et. al. initially propounded an index based on
concurrent indicators but using an index based on
leading indicators is seen to be more appropriate.

44. Gross Domestic Product
GDP = consumption + investment +
government
spending + (exports − imports)
 Consumption, Investment: Final Expenditure on
Goods and Services
 Export-Import: Balance of Trade
 Consumption: Private and Public
 Significance of GDP

45. GDP: Indian Scenario

46. GDP: Indian Scenario

47. Human Development Index
 R&D expenditure even in India’s fast-growing IT
sector has been averaging around 3% of sales
turnover (STO), which is much lower as compared
to the 14-19% expended by internationally
reputed software firms.
 These low figures reflect on our R&D
performance. India’s share of global scientific
output in 1998 was only 1.58 per cent of the
world’s total.
 Out of 500,000 new patent applications filed
globally each year, China accounts for 96,000 and
Korea accounts for 72,000, while India accounts

48. Human Development Index

50. Top sectors attracting FDI from USA are
 Fuels (Power & Oil Ref.) (35.93%)
 Telecommunications (radio paging, cellular
mobile & basic telephone services) (10.56%)
 Electrical Equipment (including Computer
Software & Electronics) (9.50%)
 Food Processing Industries (Food products &
marine products) (9.43%)
 Service Sector (Fin. & Non-Fin. Services)
(8.28%).

52. References
1. Pami Dua and Anirvan Banerji, “A leading index for the Indian
economy,” Working paper no. 90, Centre for Development
Economics, March, 2001.
2. J –D Lindlbauer, “Business Cycle Indicators From Qualitative
Data,” In Searh of Economic Indicators Essays on Business
Surveys (Lecture Notes in Economics and Mathematical
Systems, Werner H. Stringel, Ed. Berlin: Springer-Verlag, 1977.
3. Raj Kapila and Uma Kapila, Understanding India’s Economy
Reforms: The Past, The Present and The Future, New Delhi:
Academic Foundation, 1996.
4. Uma Kapila, Indian Economy since Independence, New Delhi:
Academic Foundation, 1998
5. [Online], Available:
http://en.wikipedia.org/wiki/Economy_of_India
6. [Online], Available:
http://en.wikipedia.org/wiki/Gross_Domestic_Product
7. [Online], Available: http://ibef.org/home.aspx
8. [Online], Available: http://www.investopedia.com
9. [Online], Available: http://www.rbi.org.in
10. [Online], Available: http://www.ibef.org
11. [Online], Available: http://rbi.org.in/
12. [Online], Available: http://www.economywatch.com/

55. For example-:
Basketball,volleyball, cricket,
badminton, table tennis, football,
lawn tennis etc.

57. About Basketball
 There are seven players
in basketball.
 In playing basketball we
can stretch our body,to
become taller.
 In basketball first we
have to dribble the ball
and then throw it into the
basket.
 We have to take the ball
from the other team.
 Basketball is a very
interesting game.

58. About Football
 There are eleven players
in football.
 In football we have to
kick the ball with the
help of our foot.
 In this game we can’t
touch the ball with our
hands,only the
goalkeeper can touch it
with his hands.if any of
the player touch the ball
with her hand,it would
be a foul.

59. About running
 . In this the players
have to run very fast
to complete the race.
 In this there are no
teams all the players
are single.
 All the players came
from different States.
 It is very interesting

60. About Cricket
 In this game there
are two teams in
every team there are
eleven players.
 Both the teams are
from other countries.
 The winner team is
selected for the next
level.