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You are here: Recipes Home: Food Guide: Food In India
Indian Food
Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form.Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties.
Indian dishes are popular all over the world for its taste and variety. There are people who travel a long distance to have the taste of it. There is so many things that you never forget about India, one of them is Tasty dishes. Nothing reaveals the variety in Indian culture better than the diversity of its sensational food.
For adventurous travel blog please visit http://wilsontom.blogspot.com/
Foods Habits in Different parts of IndiaDaniel Henny
The cuisine in India is as vast and wide ranging as its multi ethnic culture. The delicious and the exotic dishes of India are marked by the subtle uses of spices and herbs. Indian cuisines vary widely from region to region. Different regions adopt different cuisines. India is proud to serve the most diverse cuisine in the whole world. Every region has their own specialties and different way of cooking. The style of cooking, flavor and their specialties change with the landscapes
The presentation was made for being part of Winning Haryana 2019 Think Tank membership with clear focus on securing abundance from renewable energy secure animal husbandry GDP generation which came under unprecedented assault by the blasphemers of Lord Krishna masking themselves up in the name of Hindu, a secular word applied for all living around the river Sindhu. I have argued for clear reference to history of the man made prohibitions against consumption of meat by 'Jains' who rever Neminath, the cousin of Lord Krishna. I have argued for protection of Sanatan Dharma ideals upheld by prophet Abraham SUH and HP referred as Brahmma here in Sanskrit texts. Prohibition of consumption of beef is not at all associated with Sanatan Dharma avtars. Cattle is capital across the societies integral to agriculture. Trade in cattle and cattle products is important for security the reward for humanity. The plot of usurers and blasphemers of Lord Krishna and prophet Abraham SUH and HP referred in history will not succeed. This plot must be defeated by all through education. I have been arguing for integration of animal husbandry GDP generation in urban habitat designs in order to ensure post oil age preparedness of the cities across the lands.
this report is described various indian state cuisine which is very authentic and traditional.punjab,gujrat,bengal,bihar,utter pradesh,maharashtra,andhra pradesh etc
Philippine cuisine
The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins to a mixed cuisine of Malay-Indonesian, Indian, Japanese, Chinese, Spanish, and American, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
History and influences
What is Austronesian?
refers to a population group present in Southeast Asia or Oceania who speak, or had ancestors who spoke, one of the Austronesian languages. Apart from the Polynesian people of Oceania, the Austronesian people include: Taiwanese Aborigines, the majority ethnic groups of East Timor, Indonesia and Malaysia.
During the pre-Hispanic era in the Philippines, the preferred Austronesian methods for food preparation were:
Methods for food preparation:
The ingredients for common dishes were obtained from locally raised livestock.
In 3200 BCE, Austronesians from the southern China (Yunnan-Guizhou Plateau) and Taiwan settled in the region that is now called the Philippines
They brought with them knowledge of rice cultivation and other farming practices which increased the number and variety of edible dish ingredients available for cooking
Direct trade and cultural exchange with Hokkien China in the Philippines in the Song dynasty (960–1279 AD) with porcelain, ceramics, and silk being traded for spices and trepang (sea cucumber) in Luzon.
This early cultural contact with China introduced a number of staple food into Philippine cuisine
China introduced a number of staple food into Philippine cuisine, most notably
as well as the method of:
Many of these food items and dishes retained their original Hokkien names
The Chinese food introduced during this period were food of the workers and traders, which became a staple of the noodle shops (panciterias) and can be seen in dishes like
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today
Through the trade with the Malay-Indonesian kingdoms, cuisine from as far away as India and Arabia enriched the palettes of the local Austronesians (particularly in the areas of southern Luzon, Mindanao, Sulu, Palawan, the Visayas and Bicol, where trade was strongest).
These foods include various dishes eaten in areas of the southern part of the archipelago today,
These foods include various dishes eaten in areas of the southern part of the archipelago today, such as
Spanish colonizers and friars in the 16th century brought with them produce from the Americas
Indian food, known for its diverse flavors, aromatic spices, and colorful presentation, is a culinary treasure trove that has captivated food enthusiasts worldwide. With a history spanning millennia and a geography that encompasses various regions, India's cuisine is a reflection of its rich culture, traditions, and agricultural abundance. In this article, we will embark on a flavorful journey through the enchanting world of Indian food.
Custom Search
SEARCH
You are here: Recipes Home: Food Guide: Food In India
Indian Food
Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form.Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties.
Indian dishes are popular all over the world for its taste and variety. There are people who travel a long distance to have the taste of it. There is so many things that you never forget about India, one of them is Tasty dishes. Nothing reaveals the variety in Indian culture better than the diversity of its sensational food.
For adventurous travel blog please visit http://wilsontom.blogspot.com/
Foods Habits in Different parts of IndiaDaniel Henny
The cuisine in India is as vast and wide ranging as its multi ethnic culture. The delicious and the exotic dishes of India are marked by the subtle uses of spices and herbs. Indian cuisines vary widely from region to region. Different regions adopt different cuisines. India is proud to serve the most diverse cuisine in the whole world. Every region has their own specialties and different way of cooking. The style of cooking, flavor and their specialties change with the landscapes
The presentation was made for being part of Winning Haryana 2019 Think Tank membership with clear focus on securing abundance from renewable energy secure animal husbandry GDP generation which came under unprecedented assault by the blasphemers of Lord Krishna masking themselves up in the name of Hindu, a secular word applied for all living around the river Sindhu. I have argued for clear reference to history of the man made prohibitions against consumption of meat by 'Jains' who rever Neminath, the cousin of Lord Krishna. I have argued for protection of Sanatan Dharma ideals upheld by prophet Abraham SUH and HP referred as Brahmma here in Sanskrit texts. Prohibition of consumption of beef is not at all associated with Sanatan Dharma avtars. Cattle is capital across the societies integral to agriculture. Trade in cattle and cattle products is important for security the reward for humanity. The plot of usurers and blasphemers of Lord Krishna and prophet Abraham SUH and HP referred in history will not succeed. This plot must be defeated by all through education. I have been arguing for integration of animal husbandry GDP generation in urban habitat designs in order to ensure post oil age preparedness of the cities across the lands.
this report is described various indian state cuisine which is very authentic and traditional.punjab,gujrat,bengal,bihar,utter pradesh,maharashtra,andhra pradesh etc
Philippine cuisine
The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins to a mixed cuisine of Malay-Indonesian, Indian, Japanese, Chinese, Spanish, and American, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
History and influences
What is Austronesian?
refers to a population group present in Southeast Asia or Oceania who speak, or had ancestors who spoke, one of the Austronesian languages. Apart from the Polynesian people of Oceania, the Austronesian people include: Taiwanese Aborigines, the majority ethnic groups of East Timor, Indonesia and Malaysia.
During the pre-Hispanic era in the Philippines, the preferred Austronesian methods for food preparation were:
Methods for food preparation:
The ingredients for common dishes were obtained from locally raised livestock.
In 3200 BCE, Austronesians from the southern China (Yunnan-Guizhou Plateau) and Taiwan settled in the region that is now called the Philippines
They brought with them knowledge of rice cultivation and other farming practices which increased the number and variety of edible dish ingredients available for cooking
Direct trade and cultural exchange with Hokkien China in the Philippines in the Song dynasty (960–1279 AD) with porcelain, ceramics, and silk being traded for spices and trepang (sea cucumber) in Luzon.
This early cultural contact with China introduced a number of staple food into Philippine cuisine
China introduced a number of staple food into Philippine cuisine, most notably
as well as the method of:
Many of these food items and dishes retained their original Hokkien names
The Chinese food introduced during this period were food of the workers and traders, which became a staple of the noodle shops (panciterias) and can be seen in dishes like
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today
Through the trade with the Malay-Indonesian kingdoms, cuisine from as far away as India and Arabia enriched the palettes of the local Austronesians (particularly in the areas of southern Luzon, Mindanao, Sulu, Palawan, the Visayas and Bicol, where trade was strongest).
These foods include various dishes eaten in areas of the southern part of the archipelago today,
These foods include various dishes eaten in areas of the southern part of the archipelago today, such as
Spanish colonizers and friars in the 16th century brought with them produce from the Americas
Indian food, known for its diverse flavors, aromatic spices, and colorful presentation, is a culinary treasure trove that has captivated food enthusiasts worldwide. With a history spanning millennia and a geography that encompasses various regions, India's cuisine is a reflection of its rich culture, traditions, and agricultural abundance. In this article, we will embark on a flavorful journey through the enchanting world of Indian food.
In this we will explore about the rich history of North Indian food, understand the origins, influences, and key elements that have contributed to the delectable heritage of this cuisine.
International Journal of Humanities and Social Science Invention (IJHSSI)inventionjournals
International Journal of Humanities and Social Science Invention (IJHSSI) is an international journal intended for professionals and researchers in all fields of Humanities and Social Science. IJHSSI publishes research articles and reviews within the whole field Humanities and Social Science, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
2. **Butter Chicken:** This creamy tomato-based curry features tender pieces of chicken cooked in a rich, buttery sauce. It's usually served with naan or rice.
Indian cuisine is a tantalizing blend of flavors, aromas, and traditions. Its regional diversity, spices, and cooking techniques make it a culinary journey worth embarking upon. Whether you savor a rich North Indian curry or indulge in the street food delights of Mumbai, Indian food offers an experience that is as diverse and vibrant as the country itself. So, next time you sit down for a meal, consider taking a flavorful trip to India through its delicious cuisine.
Indian cuisine is a culinary tapestry woven with
vibrant colors, bold flavors, and a rich cultural
heritage that spans millennia. It is a cuisine that
embodies diversity, reflecting the vast and varied
www.google.com
This is my report in International Cuisine Lecture. The content is about the food of the South East Asian countries. I hope it can help :)
--cddlr <3
Indian cuisine is a vibrant and diverse tapestry of flavors, spices, and cooking techniques that has captivated food lovers worldwide for centuries. Rooted in a rich cultural heritage, Indian food is a testament to the country's history, geography, and the amalgamation of countless regional influences. In this article, we embark on a culinary journey through the heart of Indian cuisine, exploring its unique characteristics, iconic dishes, and the art of spicing.
Indian cuisine is known for its diverse flavors, spices, and aroma. The country’s cuisine has a rich cultural heritage that has been influenced by different regions and religions.
Senior Project and Engineering Leader Jim Smith.pdfJim Smith
I am a Project and Engineering Leader with extensive experience as a Business Operations Leader, Technical Project Manager, Engineering Manager and Operations Experience for Domestic and International companies such as Electrolux, Carrier, and Deutz. I have developed new products using Stage Gate development/MS Project/JIRA, for the pro-duction of Medical Equipment, Large Commercial Refrigeration Systems, Appliances, HVAC, and Diesel engines.
My experience includes:
Managed customized engineered refrigeration system projects with high voltage power panels from quote to ship, coordinating actions between electrical engineering, mechanical design and application engineering, purchasing, production, test, quality assurance and field installation. Managed projects $25k to $1M per project; 4-8 per month. (Hussmann refrigeration)
Successfully developed the $15-20M yearly corporate capital strategy for manufacturing, with the Executive Team and key stakeholders. Created project scope and specifications, business case, ROI, managed project plans with key personnel for nine consumer product manufacturing and distribution sites; to support the company’s strategic sales plan.
Over 15 years of experience managing and developing cost improvement projects with key Stakeholders, site Manufacturing Engineers, Mechanical Engineers, Maintenance, and facility support personnel to optimize pro-duction operations, safety, EHS, and new product development. (BioLab, Deutz, Caire)
Experience working as a Technical Manager developing new products with chemical engineers and packaging engineers to enhance and reduce the cost of retail products. I have led the activities of multiple engineering groups with diverse backgrounds.
Great experience managing the product development of products which utilize complex electrical controls, high voltage power panels, product testing, and commissioning.
Created project scope, business case, ROI for multiple capital projects to support electrotechnical assembly and CPG goods. Identified project cost, risk, success criteria, and performed equipment qualifications. (Carrier, Electrolux, Biolab, Price, Hussmann)
Created detailed projects plans using MS Project, Gant charts in excel, and updated new product development in Jira for stakeholders and project team members including critical path.
Great knowledge of ISO9001, NFPA, OSHA regulations.
User level knowledge of MRP/SAP, MS Project, Powerpoint, Visio, Mastercontrol, JIRA, Power BI and Tableau.
I appreciate your consideration, and look forward to discussing this role with you, and how I can lead your company’s growth and profitability. I can be contacted via LinkedIn via phone or E Mail.
Jim Smith
678-993-7195
jimsmith30024@gmail.com
Artificial intelligence (AI) offers new opportunities to radically reinvent the way we do business. This study explores how CEOs and top decision makers around the world are responding to the transformative potential of AI.
Public Speaking Tips to Help You Be A Strong Leader.pdfPinta Partners
In the realm of effective leadership, a multitude of skills come into play, but one stands out as both crucial and challenging: public speaking.
Public speaking transcends mere eloquence; it serves as the medium through which leaders articulate their vision, inspire action, and foster engagement. For leaders, refining public speaking skills is essential, elevating their ability to influence, persuade, and lead with resolute conviction. Here are some key tips to consider: https://joellandau.com/the-public-speaking-tips-to-help-you-be-a-stronger-leader/
The case study discusses the potential of drone delivery and the challenges that need to be addressed before it becomes widespread.
Key takeaways:
Drone delivery is in its early stages: Amazon's trial in the UK demonstrates the potential for faster deliveries, but it's still limited by regulations and technology.
Regulations are a major hurdle: Safety concerns around drone collisions with airplanes and people have led to restrictions on flight height and location.
Other challenges exist: Who will use drone delivery the most? Is it cost-effective compared to traditional delivery trucks?
Discussion questions:
Managerial challenges: Integrating drones requires planning for new infrastructure, training staff, and navigating regulations. There are also marketing and recruitment considerations specific to this technology.
External forces vary by country: Regulations, consumer acceptance, and infrastructure all differ between countries.
Demographics matter: Younger generations might be more receptive to drone delivery, while older populations might have concerns.
Stakeholders for Amazon: Customers, regulators, aviation authorities, and competitors are all stakeholders. Regulators likely hold the greatest influence as they determine the feasibility of drone delivery.
Specific ServPoints should be tailored for restaurants in all food service segments. Your ServPoints should be the centerpiece of brand delivery training (guest service) and align with your brand position and marketing initiatives, especially in high-labor-cost conditions.
408-784-7371
Foodservice Consulting + Design
The Team Member and Guest Experience - Lead and Take Care of your restaurant team. They are the people closest to and delivering Hospitality to your paying Guests!
Make the call, and we can assist you.
408-784-7371
Foodservice Consulting + Design
Comparing Stability and Sustainability in Agile SystemsRob Healy
Copy of the presentation given at XP2024 based on a research paper.
In this paper we explain wat overwork is and the physical and mental health risks associated with it.
We then explore how overwork relates to system stability and inventory.
Finally there is a call to action for Team Leads / Scrum Masters / Managers to measure and monitor excess work for individual teams.
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
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
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.
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.
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
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
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
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%).
51.
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/
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.