This newsletter issue focuses on Agra and its Mughal monuments and cuisine. It provides information on Avadhi cuisine originating from the Agra region and influenced by Mughlai cooking. It profiles the Executive Chef of the Taj Gateway hotel in Agra, Mahipal Singh Rathore, and provides three recipes of his for Avadhi dishes. It also features the Taj Gateway hotel and provides travel tips for visiting the Taj Mahal, including visiting at sunrise or sunset to avoid crowds and get professional guidance.
The document provides an overview of Indian cuisine, focusing on regional differences. It discusses the diverse tastes and flavors found across India, with each state exhibiting different cuisines influenced by culture, geography and climate. The document then examines some specific regional cuisines in more depth, including Punjabi cuisine from Northern India and its staples like roti, dal and tandoori dishes. Kashmiri cuisine is also discussed, noting its influences from Central Asia. Popular restaurants serving these regional specialties in Northern India are highlighted.
Wonder Cook Book - AEGON Religare Life Insurance2AEGONReligare
Wonder Cook was a culinary contest organised by AEGON Religare Life Insurance Limited.
The book features 50 selected recipes from participants from all over India.
Sunil Kumar is a research scholar and faculty member at the Institute of Hotel and Tourism Management at Maharshi Dayanand University in Haryana, India. The document provides an overview of Hyderabad cuisine, which was influenced by the Nizams who ruled the region and their love of hosting feasts and banquets. It describes some classic dishes of Hyderabad like dum ka murgh and haleem. Several recipes for Hyderabadi specialties are then provided, including mutton soup, rumali roti, biryani, and various meat curries.
The document contains recipes for several Filipino dishes:
- Pork Menudo recipe lists ingredients like pork, pig liver, potatoes and includes instructions to marinate the pork and simmer all ingredients until tender.
- Fried Chicken recipe provides a brining process for the chicken using aromatics like onion and rosemary before breading and frying the pieces.
- Kalderetang Baka is a beef stew recipe with ingredients like beef, liver, tomatoes, peppers and cheese that is simmered until tender.
- Relyenong Bangus is a stuffed bangus (milkfish) recipe that includes ground pork and vegetables stuffed into and fried whole fish.
- Chopsuey recipe lists an assortment
This document contains recipes for several South Indian dishes including:
1. Thotakura Majjiga Pulusu, a curry made with amaranth leaves, onion, coconut paste, yogurt, and spices.
2. Gongura Pulihora, a rice dish made with roasted sorrel leaves, peanuts, and spices served with yogurt.
3. Aloo Palak, a potato and spinach curry made with ginger, garlic, spices, and cream.
4. Pesarapappu Thotakura Kadala Kootu, a lentil and amaranth stalk stew made with coconut paste and spices.
5. Aloo Methi, a
Guests are treated to candy and sweets, for which reason the holiday is known as Şeker Bayramı, or “Candy Festival.” When coffee is available, it is commonly served. Various sweets are made both to eat and to serve to guests. The most common sweets made for the Feast of Ramadan are baklava and kadayıf
This document contains recipes for various non-vegetarian dishes from Nazish Qureshi's recipe book. It includes recipes for Tandoori Chicken, Chicken 65, Ginger Chicken, Chilly Chicken, Pepper Chicken, Szechwan Chicken, Chicken Lollipop, Kadhai Chicken, Butter Chicken and others. The recipes provide lists of ingredients and step-by-step instructions for preparing the dishes.
1) The document provides recipes for three spicy Indian dishes: Chicken Chettinad, Butter Garlic Prawns, and Singapore Fried Rice.
2) The Chicken Chettinad recipe calls for chicken breasts cooked with shallots, garlic, ginger, cinnamon, fennel, stone flower, curry leaves and a homemade spice mix.
3) The Butter Garlic Prawns recipe involves cooking prawns in butter and chopped garlic before finishing with lemon juice.
4) The Singapore Fried Rice recipe lists ingredients like chicken, vegetables, rice, soy sauce and chili sauce to create the fried rice dish.
The document provides an overview of Indian cuisine, focusing on regional differences. It discusses the diverse tastes and flavors found across India, with each state exhibiting different cuisines influenced by culture, geography and climate. The document then examines some specific regional cuisines in more depth, including Punjabi cuisine from Northern India and its staples like roti, dal and tandoori dishes. Kashmiri cuisine is also discussed, noting its influences from Central Asia. Popular restaurants serving these regional specialties in Northern India are highlighted.
Wonder Cook Book - AEGON Religare Life Insurance2AEGONReligare
Wonder Cook was a culinary contest organised by AEGON Religare Life Insurance Limited.
The book features 50 selected recipes from participants from all over India.
Sunil Kumar is a research scholar and faculty member at the Institute of Hotel and Tourism Management at Maharshi Dayanand University in Haryana, India. The document provides an overview of Hyderabad cuisine, which was influenced by the Nizams who ruled the region and their love of hosting feasts and banquets. It describes some classic dishes of Hyderabad like dum ka murgh and haleem. Several recipes for Hyderabadi specialties are then provided, including mutton soup, rumali roti, biryani, and various meat curries.
The document contains recipes for several Filipino dishes:
- Pork Menudo recipe lists ingredients like pork, pig liver, potatoes and includes instructions to marinate the pork and simmer all ingredients until tender.
- Fried Chicken recipe provides a brining process for the chicken using aromatics like onion and rosemary before breading and frying the pieces.
- Kalderetang Baka is a beef stew recipe with ingredients like beef, liver, tomatoes, peppers and cheese that is simmered until tender.
- Relyenong Bangus is a stuffed bangus (milkfish) recipe that includes ground pork and vegetables stuffed into and fried whole fish.
- Chopsuey recipe lists an assortment
This document contains recipes for several South Indian dishes including:
1. Thotakura Majjiga Pulusu, a curry made with amaranth leaves, onion, coconut paste, yogurt, and spices.
2. Gongura Pulihora, a rice dish made with roasted sorrel leaves, peanuts, and spices served with yogurt.
3. Aloo Palak, a potato and spinach curry made with ginger, garlic, spices, and cream.
4. Pesarapappu Thotakura Kadala Kootu, a lentil and amaranth stalk stew made with coconut paste and spices.
5. Aloo Methi, a
Guests are treated to candy and sweets, for which reason the holiday is known as Şeker Bayramı, or “Candy Festival.” When coffee is available, it is commonly served. Various sweets are made both to eat and to serve to guests. The most common sweets made for the Feast of Ramadan are baklava and kadayıf
This document contains recipes for various non-vegetarian dishes from Nazish Qureshi's recipe book. It includes recipes for Tandoori Chicken, Chicken 65, Ginger Chicken, Chilly Chicken, Pepper Chicken, Szechwan Chicken, Chicken Lollipop, Kadhai Chicken, Butter Chicken and others. The recipes provide lists of ingredients and step-by-step instructions for preparing the dishes.
1) The document provides recipes for three spicy Indian dishes: Chicken Chettinad, Butter Garlic Prawns, and Singapore Fried Rice.
2) The Chicken Chettinad recipe calls for chicken breasts cooked with shallots, garlic, ginger, cinnamon, fennel, stone flower, curry leaves and a homemade spice mix.
3) The Butter Garlic Prawns recipe involves cooking prawns in butter and chopped garlic before finishing with lemon juice.
4) The Singapore Fried Rice recipe lists ingredients like chicken, vegetables, rice, soy sauce and chili sauce to create the fried rice dish.
The document provides recipes for several Indian meat dishes including Achari Gosht, Goan Mutton Curry, Patther Kabab, Shahi Rogan Josh, Dhabe Da Meat, Meat Durbari, and Dahi Ke Kebab. The recipes include lists of ingredients and instructions for preparing each dish.
This document contains recipes for several traditional Latvian dishes and foods. It includes recipes for meat salad rasols, bread soup, smoked fish, cold beet soup, sauerkraut, and grey peas with bacon. The recipes provide lists of ingredients and instructions for preparing each dish.
Among hundreds of festivals, Diwali is the biggest festival for most of the Indians. Every religion has a different story and a reason for celebrating it but the few of the common things are crackers, sweets, lights, diyas, and FOOD.
The document provides recipes for several Indian dishes traditionally served during Shivaratri, a Hindu festival. It includes recipes for Ven Pongal, a rice and lentil dish with cashews and ghee; Sweet Pongal, a sweet rice and lentil pudding with jaggery, cashews and raisins; Kesari, a semolina dessert cooked with milk, nuts, raisins and sugar; Lemon Rice, a tangy rice side with lemon juice, peanuts and spices; and Sundal, a seasoned chickpea snack mixed with coconut. The recipes provide lists of ingredients and step-by-step instructions for preparing each dish.
This document provides recipes for 12 Korean dishes: Bibimbap, Beef Skewers, Sticky Rice Cake Skewers, Tuna Kimchi Soup, JaJangBap, Mini Fried Chicken, Spicy Fried Pork, Fried Seasoned Cuttlefish, Sticky Rice Cakes with Red Bean Paste, TteokBboKi, TangSooYuk, and Angel Noodle Salad. Each recipe includes a list of ingredients and step-by-step instructions for preparation. The recipes cover a variety of Korean foods including rice dishes, soups, meat dishes, and noodle salads. Color photographs accompany some of the recipes to illustrate the finished dishes.
Pulihora with tamarind is a traditional Andhra festival meal. Pulihora with tamarind pulp and vegetables is very healthy and tasty. It is typically eaten as a meal and sometimes for breakfast and dinner too.
This document contains recipes for meals that would be suitable for athletes training for the Olympics. It includes recipes for poached chicken and celeriac salad, chilli and herb meatballs with vegetable pasta, noodle and egg salad, creamy lemon chicken pasta, sumac lamb with quinoa salad, and chargrilled cauliflower, chicken and chickpeas salad. The recipes provide nutritious ingredients and balanced macros to fuel workouts and aid recovery.
This document contains recipes for various dishes including:
1) Upo Guisado, a Filipino pork and vegetable stew, baked green bean fries, creamy mushrooms, and spinach gratin.
2) A Cajun style meatloaf, ricotta meatballs, lime cilantro chicken, and beef noodle casserole.
3) Additional recipes for ampalaya con carne, cucumber pineapple salad, stir fried beans, and several other main dishes and sides.
Mutton Do Piyazah is one of the popular mutton recipes. In this recipe article, you will learn how to prepare this Indian mutton recipe easily & quickly.
Full Recipe https://bit.ly/38iknRH
The document provides instructions for making Carrot Mango Soup. It lists ingredients including carrots, olive oil, onion, curry powder, orange juice, vegetable stock, salt, and mangoes. The directions explain how to peel and chop the carrots, cook the onion in oil with curry powder, add the carrots and other ingredients to the saucepan and simmer until tender, then purée the soup with mango purée added at the end.
This document provides information about various Arabic foods including:
1) Bissara, a soup made from dried fava beans, garlic, salt, olive oil, cumin, and hot peppers.
2) Baghrir, a Moroccan pancake made from semolina, water, yeast, baking powder, and salt.
3) Egyptian Hawawshi, a grilled meat sandwich filled with beef, onion, tomato, coriander, spices and bread.
4) Moroccan couscous dish made with chicken broth, shallots, couscous, walnuts, raisins and butter.
These are some typical Canarian recipes including:
1) Grilled goat cheese served with red or green mojo sauce.
2) Canary chickpeas made with chickpeas, pork, chorizo and vegetables cooked low and slow.
3) "Papas arrugadas" or wrinkled potatoes boiled in salt water and served with a fresh cilantro and garlic sauce.
This document provides information about satay, a Southeast Asian dish of seasoned, skewered and grilled meat. It originated in Java, Indonesia and is now popular in many Southeast Asian countries and former Dutch colonies. In Malaysia, satay is the national dish and has a sweeter sauce than versions from other countries. The document discusses the ingredients, preparation methods and history of satay, and includes photos of different types of satay dishes from various regions.
This document contains recipes for several traditional Turkish dishes:
Lentil and Mint Soup is made by cooking red lentils, onion, rice or bulgur, tomato paste, butter, and salt until creamy, then adding paprika and dried mint.
Chick Pea Stew involves cooking chickpeas in water, sautéing onions with tomato paste, and combining the ingredients to cook further.
Bulgur Pilaf is prepared by sautéing bulgur wheat with onions, tomato, pepper, and butter or oil, then adding water and simmering until the bulgur absorbs the liquid.
Shepherd's Salad includes diced tomatoes, cucumbers, peppers, radis
These are some typical Canarian recipes including starters, main dishes, and desserts. For starters, grilled goat cheese and red or green mojo sauces are recommended. Main dishes include Canary chickpeas made with chickpeas, pork, chorizo and vegetables, as well as "papas arrugadas" which are wrinkled potatoes served with a cilantro sauce. Typical desserts use local fruits like grapes and bananas or dishes like "Bienmesabe" made from almonds, sugar, egg yolks, and cinnamon. Quince sweet is also described as a preserve made from quince, sugar, lemon, and vanilla.
This document outlines a lesson plan for teaching students about the cell membrane and transport. It begins with an introduction to the cell membrane and its role in nutrient absorption and waste removal. The lesson plan then provides an outline of topics to be covered, including the general structure of the cell membrane, transport mechanisms like osmosis and diffusion, and labs exploring these concepts. Key components of the cell membrane like phospholipids, cholesterol, and proteins are defined. Both passive transport mechanisms and active transport processes such as the sodium-potassium pump are explained. The curriculum expectations and potential difficulties students may face are also discussed.
This document provides an overview of information extraction. It defines information extraction as the process of automatically extracting structured information from unstructured documents. It describes the five main types of information extraction as named entity recognition, co-reference resolution, template element construction, template relation construction, and scenario template production. Finally, it discusses some applications of information extraction and distinguishes it from information retrieval.
The document provides recipes for several Indian meat dishes including Achari Gosht, Goan Mutton Curry, Patther Kabab, Shahi Rogan Josh, Dhabe Da Meat, Meat Durbari, and Dahi Ke Kebab. The recipes include lists of ingredients and instructions for preparing each dish.
This document contains recipes for several traditional Latvian dishes and foods. It includes recipes for meat salad rasols, bread soup, smoked fish, cold beet soup, sauerkraut, and grey peas with bacon. The recipes provide lists of ingredients and instructions for preparing each dish.
Among hundreds of festivals, Diwali is the biggest festival for most of the Indians. Every religion has a different story and a reason for celebrating it but the few of the common things are crackers, sweets, lights, diyas, and FOOD.
The document provides recipes for several Indian dishes traditionally served during Shivaratri, a Hindu festival. It includes recipes for Ven Pongal, a rice and lentil dish with cashews and ghee; Sweet Pongal, a sweet rice and lentil pudding with jaggery, cashews and raisins; Kesari, a semolina dessert cooked with milk, nuts, raisins and sugar; Lemon Rice, a tangy rice side with lemon juice, peanuts and spices; and Sundal, a seasoned chickpea snack mixed with coconut. The recipes provide lists of ingredients and step-by-step instructions for preparing each dish.
This document provides recipes for 12 Korean dishes: Bibimbap, Beef Skewers, Sticky Rice Cake Skewers, Tuna Kimchi Soup, JaJangBap, Mini Fried Chicken, Spicy Fried Pork, Fried Seasoned Cuttlefish, Sticky Rice Cakes with Red Bean Paste, TteokBboKi, TangSooYuk, and Angel Noodle Salad. Each recipe includes a list of ingredients and step-by-step instructions for preparation. The recipes cover a variety of Korean foods including rice dishes, soups, meat dishes, and noodle salads. Color photographs accompany some of the recipes to illustrate the finished dishes.
Pulihora with tamarind is a traditional Andhra festival meal. Pulihora with tamarind pulp and vegetables is very healthy and tasty. It is typically eaten as a meal and sometimes for breakfast and dinner too.
This document contains recipes for meals that would be suitable for athletes training for the Olympics. It includes recipes for poached chicken and celeriac salad, chilli and herb meatballs with vegetable pasta, noodle and egg salad, creamy lemon chicken pasta, sumac lamb with quinoa salad, and chargrilled cauliflower, chicken and chickpeas salad. The recipes provide nutritious ingredients and balanced macros to fuel workouts and aid recovery.
This document contains recipes for various dishes including:
1) Upo Guisado, a Filipino pork and vegetable stew, baked green bean fries, creamy mushrooms, and spinach gratin.
2) A Cajun style meatloaf, ricotta meatballs, lime cilantro chicken, and beef noodle casserole.
3) Additional recipes for ampalaya con carne, cucumber pineapple salad, stir fried beans, and several other main dishes and sides.
Mutton Do Piyazah is one of the popular mutton recipes. In this recipe article, you will learn how to prepare this Indian mutton recipe easily & quickly.
Full Recipe https://bit.ly/38iknRH
The document provides instructions for making Carrot Mango Soup. It lists ingredients including carrots, olive oil, onion, curry powder, orange juice, vegetable stock, salt, and mangoes. The directions explain how to peel and chop the carrots, cook the onion in oil with curry powder, add the carrots and other ingredients to the saucepan and simmer until tender, then purée the soup with mango purée added at the end.
This document provides information about various Arabic foods including:
1) Bissara, a soup made from dried fava beans, garlic, salt, olive oil, cumin, and hot peppers.
2) Baghrir, a Moroccan pancake made from semolina, water, yeast, baking powder, and salt.
3) Egyptian Hawawshi, a grilled meat sandwich filled with beef, onion, tomato, coriander, spices and bread.
4) Moroccan couscous dish made with chicken broth, shallots, couscous, walnuts, raisins and butter.
These are some typical Canarian recipes including:
1) Grilled goat cheese served with red or green mojo sauce.
2) Canary chickpeas made with chickpeas, pork, chorizo and vegetables cooked low and slow.
3) "Papas arrugadas" or wrinkled potatoes boiled in salt water and served with a fresh cilantro and garlic sauce.
This document provides information about satay, a Southeast Asian dish of seasoned, skewered and grilled meat. It originated in Java, Indonesia and is now popular in many Southeast Asian countries and former Dutch colonies. In Malaysia, satay is the national dish and has a sweeter sauce than versions from other countries. The document discusses the ingredients, preparation methods and history of satay, and includes photos of different types of satay dishes from various regions.
This document contains recipes for several traditional Turkish dishes:
Lentil and Mint Soup is made by cooking red lentils, onion, rice or bulgur, tomato paste, butter, and salt until creamy, then adding paprika and dried mint.
Chick Pea Stew involves cooking chickpeas in water, sautéing onions with tomato paste, and combining the ingredients to cook further.
Bulgur Pilaf is prepared by sautéing bulgur wheat with onions, tomato, pepper, and butter or oil, then adding water and simmering until the bulgur absorbs the liquid.
Shepherd's Salad includes diced tomatoes, cucumbers, peppers, radis
These are some typical Canarian recipes including starters, main dishes, and desserts. For starters, grilled goat cheese and red or green mojo sauces are recommended. Main dishes include Canary chickpeas made with chickpeas, pork, chorizo and vegetables, as well as "papas arrugadas" which are wrinkled potatoes served with a cilantro sauce. Typical desserts use local fruits like grapes and bananas or dishes like "Bienmesabe" made from almonds, sugar, egg yolks, and cinnamon. Quince sweet is also described as a preserve made from quince, sugar, lemon, and vanilla.
This document outlines a lesson plan for teaching students about the cell membrane and transport. It begins with an introduction to the cell membrane and its role in nutrient absorption and waste removal. The lesson plan then provides an outline of topics to be covered, including the general structure of the cell membrane, transport mechanisms like osmosis and diffusion, and labs exploring these concepts. Key components of the cell membrane like phospholipids, cholesterol, and proteins are defined. Both passive transport mechanisms and active transport processes such as the sodium-potassium pump are explained. The curriculum expectations and potential difficulties students may face are also discussed.
This document provides an overview of information extraction. It defines information extraction as the process of automatically extracting structured information from unstructured documents. It describes the five main types of information extraction as named entity recognition, co-reference resolution, template element construction, template relation construction, and scenario template production. Finally, it discusses some applications of information extraction and distinguishes it from information retrieval.
4 questions linked in an effective teaching for an effective learningBelghith Abidi
An effective teacher should: have excellent knowledge of curricula and assessment practices; have strong subject knowledge; know how to present concepts meaningfully; set clear objectives and high expectations; be innovative; plan inspiring lessons; manage time efficiently; use resources creatively; differentiate instruction to meet varying needs and styles; stimulate interest and thinking. To address mixed-ability classrooms, teachers should: have knowledge of each student's needs; differentiate instruction and contexts; create individualized teaching and assessment; set appropriate expectations; plan based on competencies; update practices; create a positive environment; reinforce concepts; ensure clear aims; vary questioning; focus questions; make effective use of resources; organize classroom; ensure tasks challenge all students. The determining factor
Quality is the sole cornerstone around which the success of IT GEEK HUB has been built, and has reached an exalted state of professional glory in the IT sector.
The CUF Scholarship Committee's mission is to recommend and award scholarships to Christian students to help them achieve their academic goals. The committee provides guidance and support to students and ensures scholarships are distributed fairly. It identifies qualifying students and commits to ensuring scholarship awards help academic success.
Instant Cash Payday Loans to Meet Cash Needs Between PaydaysShemon Kelly
For most people paydays are not happy days because it is the day on which they meet their creditors and return home with an almost empty purse.
Even then they can rejoice because they have come out of the financial knot they were in the last month. Whatever be your vocation or income, sometimes you will have to face a paucity of funds to pay off the pending bills or a payment that came up all of a sudden.
You never thought of paying damages to a person for the wrong inadvertently happened to your part which has taken you to a cash crisis now. Though a small amount, the absence of cash makes you perplexed and you search for a source to raise the money at once.
Among the few possible solutions flashed in your mind, you consider instant cash payday loans as a better choice thanks to its simple procedures and the fastness in getting the required amount. http://www.instantcashpaydayloans.org.uk
The golden headed langur is an endangered species with less than 70 surviving in the wild, found naturally in Vietnam. While protected for 10 years, the population of the golden langur did not increase until 2003, showing the challenges in growing the numbers of this lovely but threatened species.
1) Marketing efforts continue to struggle as effectiveness of delivering quality leads drops while costs rise due to increased competition, data, and consumer annoyance with online ads.
2) While the internet is important, balancing traditional and online media is key as many quality leads still originate from offline sources like direct mail triggering online responses.
3) Targeting the mass affluent is important as they are responsible for the majority of spending and more likely to purchase. Consistent, personalized multi-channel marketing keeping your brand top of mind at all stages of the buyer's journey is needed to generate ongoing leads.
Ventajas del uso de metodologías ágilesCesar Bringas
This document contains a list of photo credits attributed to various photographers including tracX, pablitux, Marcus Vegas, rachaelvoorhees, Bastian Klak, thirtyfootscrew, anieto2k, Charles "Andy" Lee, circulating, and nateOne. It encourages the viewer to get started creating their own Haiku Deck presentation on SlideShare.
An ISI robot recently visited Italy and will now tell everyone about its experiences. It visited nine schools and encountered lots of delicious food, sometimes with up to five courses. The robot made new friends from other countries in Italy and expanded its social network.
The document summarizes international and national current affairs from July 2013. Internationally, Croatia joined the EU, a new UN peacekeeping mission in Mali was launched, Pakistan and China signed economic agreements, and the EU designated Hezbollah's military wing as a terrorist organization. Nationally, India ranked 66th on the Global Innovation Index, signed agreements with Mauritius and Iraq on cooperation, and the President of India signed an ordinance on food security.
This short document promotes the creation of Haiku Deck presentations on SlideShare by stating it provides inspiration. It encourages the reader to get started making their own Haiku Deck presentation by clicking a button labeled "GET STARTED".
The document provides recipes and design elements for recipe cards representing different cities around the world. It includes color schemes and silhouettes to represent each city, as well as font and layout options. Each city is given a 2-3 sentence recipe written in a consistent format including ingredients, method, and source. Cities included are New York, Shanghai, Mumbai, Rome, London, Edinburgh, Sydney, Paris, and their respective countries. The document aims to provide visually appealing and informative recipe cards for each global location.
The document provides style guidelines and design plans for recipe cards representing different cities around the world. It includes color schemes and silhouettes to represent each city, as well as font options. Two sample flat plans show front and back layouts for the cards, with images, descriptions and recipes. The rest of the document contains recipe samples for each city, with ingredients and instructions.
This document provides style guidelines and recipes for recipe cards representing different cities. It includes:
1. Color schemes representing different cities that follow the country's flag but are tweaked for variety.
2. Silhouettes of famous landmarks from each city that will be placed at the top of cards to help identify the city.
3. Font options that are fun, modern, easy to read but provide more detail than basic fonts.
4. Three flat plan designs for the front and back of the cards including layouts with die cut silhouettes and city skylines.
5. Recipes from each city including ingredients and instructions, such as a Quorn sausage recipe from London and a black
This document provides style guidelines and design plans for recipe cards representing different cities. It includes:
1. Color schemes representing 8 cities that mainly follow each country's flag but are tweaked for variety.
2. Silhouettes of famous landmarks from each city that will be placed at the top of cards for recognition.
3. Font options that are fun, modern, easy to read but provide more detail than basic fonts.
4. Three flat plan designs for the front and back of the cards including silhouette placement and additional information.
5. Sample recipes are provided for each city following the designated layout, with sources listed. A physical sample card is included to show the die cut silhouette design.
The document is a cookbook containing recipes organized by faculty, ranging from entrees for undergraduates to desserts for PhD students. It includes introductions to celebrity chef Somer Sivrioglu and journalist Maeve O'Meara, who each contribute a recipe. The recipes cover a variety of international dishes and aim to showcase the diversity of UNSW students.
This document provides recipes for several dishes:
1) Chard with beans, which involves soaking beans overnight then simmering them with chard, onions, and garlic before mashing bread into the mixture.
2) Lentils with vegetables that are simmered with onions, peppers, carrots, and garlic before combining with sautéed vegetables.
3) Piriñaca, a salad of tomatoes, peppers, and onions mixed with a dressing.
4) Roasted cauliflower with cherry tomatoes that are roasted with garlic and oil then combined with a dijon vinaigrette.
Mutton Recipes is a part and parcel of many lives. Almost every person, irrespective of the caste and religion celebrates with a mutton dish on special occasions like weddings, birthdays, parties, and even some Festivals, it remains the principal dish of their lunch/dinner menu.
This document provides summaries of several traditional Turkish dishes and cuisine. It begins with introductions to common Turkish appetizers like stuffed mussels and Circassian chicken. It then describes main dishes such as various types of kebabs and casseroles. The document also includes recipes for dishes like lentil soup, wedding soup, stuffed grape leaves, and roasted chicken. Regional specialties and ingredients used in Turkish cuisine are discussed throughout.
Wonder Cook Book - AEGON Religare Life InsuranceAEGONReligare
Wonder Cook was a culinary contest organised by AEGON Religare Life Insurance Limited.
The book features 50 selected recipes from participants from all over India.
This document provides recipes from African and Caribbean cuisines. It includes appetizers, sides, main dishes and desserts from countries like Nigeria, Jamaica, Ghana, Tanzania, Uganda, Morocco, Ethiopia, and more. The recipes showcase the rich flavors and culinary traditions of these regions. Instructions are provided for dishes like Egusi Soup, Jerk Shrimp, Jollof Rice, Pilau Rice, Chapati, Curry Potatoes, and others. An introduction discusses the breadth of flavors across Africa and the African Diaspora.
Andhra pepper chicken rice - South Indian cuisine includes the cuisines found in the four southern states of India: Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. The spiciest of these four states' cuisines as well as Indian cuisines, there is a generous use of chilli powder, and tamarind making the dishes tangy and hot (Spicy). The cuisine has a diverse variety of dishes, with the majority being vegetable or lentil based.
The Turkish cuisine is famous everywhere for its mix of fresh ingredients, mediteranean flavours, various spices which renders the unforgettable taste. In the presentation you can see recipes about starters, main dishes and deserts.
The document contains recipes for various Pakistani dishes including Nargisy Kababs, Chicken Mussallam, Chicken Shashlik, Chapli Kababs, Nihari, Mutton With Egg Masala, Haleem, Karahi Chicken, Pakistani Prawns, Mutton Curry, and Namak Mirch Kheema. The recipes provide lists of ingredients and step-by-step instructions for preparing each dish.
This document provides a recipe for Carredagneau Terre depices, a rack of lamb dish, as a suggested Mother's Day meal for two. It calls for rack of lamb seasoned with spices like cumin, allspice, cinnamon and saffron, along with vegetables like shallots, fava beans, potatoes, turnips, celery, garlic, string beans and carrots, cooked together in a tagine. The ingredients and preparation instructions are provided to bake the seasoned rack of lamb and assemble the finished dish with the cooked vegetables and lamb in a sauce.
Document contains list of traditional food of Uttarakhand,a state of India. Cuisines of Uttarakhand are very simple not included the complex spices and methods. They are mainly divided into two groups Kumaoni dishes and Garhwali dishes. Aim of the document is to introduce our traditional food and to spread the taste of Uttarakhand worldwide. some of the popular dishes are Arsa,Kafuli,rabra, Bhatwani,singori,Chaisoo etc.
This document provides information about different types of food and beverage operations in a hotel setting. It compares and contrasts a coffee shop, specialty restaurant, and banquet facilities. It also includes details about menu items, cooking methods like tandoor and frying, and pros and cons of different types of cooking.
The document provides quick and easy dinner recipes from Nepalese and international cuisines that can be made in 30 minutes or less. It includes traditional Nepalese dishes like Dal Bhat, Chicken Chow Mein and Momos as well as international options like Spaghetti Carbonara, Chicken Tikka Masala and grilled cheese sandwiches. The recipes allow busy people to have nutritious homemade meals without much time or effort.
This document provides recipes and menus for each of the four seasons: Autumn, Winter, Spring, and Summer. For Autumn, recipes include mushroom soup, dumplings with sauerkraut, beef stew, Catalan salad, and walnut cake. For Winter, recipes include greens pie, broccoli and stilton soup, chicken korma, crab and avocado salad, and crepes with Catalan cream. Six European countries participate in sharing and cooking recipes from their regions.
This document provides a 5-day dinner plan with recipes for healthy and flavorful meals each night. The recipes include:
Day 1: Black bean chilli with turkey meatballs, using ingredients like onions, peppers, beans, avocado and lime.
Day 2: Turkey piccata served with roasted potatoes, capers, lemon and dill.
Day 3: Wild salmon served over shredded vegetables like carrots, courgette and beetroot, with balsamic vinegar and dill.
Day 4: Lentil dhal with spinach and sweet potato, made with ingredients like onions, ginger, turmeric and cumin.
Day 5: Soba noodle stir-fry with
Our excursions in tahiti offer stunning lagoon tours, vibrant marine life encounters, and cultural experiences. We ensure unforgettable adventures amidst breathtaking landscapes and serene waters. For more information, mail us at tracey@uniquetahiti.com.
bangalore metro routes, stations, timingsnarinav14
Bangalore Metro, also known as Namma Metro, is a rapid transit system serving the city of Bangalore, Karnataka, India. It is the second longest operational metro network in India after the Delhi Metro.
Prepare for cold weather rafting with proper gear: layering for warmth, insulated headgear, gloves, waterproof footwear, and essential accessories like sunglasses and sunscreen. Prioritize safety with a life jacket and maintain gear for optimal performance. Stay warm, dry, and ready for adventure on the rapids!
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India Tours
1. easytoursofindia.com
Special Reports
• Avadhi Cuisine &
Recipes
• Agra – An amazing
Journey
In this Issue
• Festival Alert - Chennai
(Madras) Dance and
Music Festival
• Chef of the Month
• Resort of the Month
• Updates & information
from ETI divisions:
ETI Head Office (Delhi)
December 2013
In this issue we will focus on amazing Agra with its magnificent Mughal monuments and
delectable culinary preparations.
We would like to begin with a short note about
hot food and spicy food. Contrary to popular
belief, Indian cuisine is not meant to be hot.
There are a great variety of herbs and spices
used in Indian cooking. These may add flavor, aid
digestion, have medicinal properties, or just bring
color to the food (usually it's a combination of a
few qualities).
The types and flavors of herbs and spices vary as
you travel from one place to another within India.
Just as anywhere else, there are people who
cook and eat really spicy food; however, almost
all Indian restaurants will ask for your preference
while taking your order. If they forget to ask you,
please do let your waiter know.
ETI Agra Branch
Avadhi Cuisine – Tantalizing taste buds for
centuries
The breakfast ensures an amazing start to
your day and features signature culinary
delights including the Paratha, a delectable
pan grilled bread stuffed with a filling of your
choice such as cottage cheese, vegetables or
even mincemeat. A light Raita (yogurt salad)
accompanies the Paratha to balance your
meal.
ETI Jaipur Branch
ETI Cochin Branch
ETI Wildlife Branch
The Taj Mahal – Agra’s eternal monument to love
This month’s featured cuisine is Avadhi. Avadhi
originated in the Uttar Pradesh state where Agra
is located and takes its name from a local
princely state of the region during the Mughal
era. Avadhi was honed to satisfy the local
nobility’s palate and while this style of cooking is
heavily
influenced
by
Mughal
cooking
techniques, Avadhi cuisine differs in some key
ways. For one, it typically uses a Tawa (iron
griddle) for cooking, instead of the more common
Tandoor (clay oven).
This gives Avadhi food a unique flavor. Adding to
the richness of Avadhi cuisine is the large variety
of ingredients including savory spices such as
cardamom and saffron.
Before beginning your tour of Agra, you should
enjoy a traditional Avadhi breakfast.
Begin your city tour of Agra with the
shimmering red sandstone Agra Fort. Built by
Emperor Akbar in 1565 and elaborately
embellished by his successors, this
UNESCO World Heritage Site’s royal
audience halls, immense stone courtyards,
marble mosque and private royal chambers
provide a glimpse into the grandeur of the
Mughal Empire.
A perfect follow up to the Agra Fort is a visit
to the Itimad-ud-Daulah Tomb. Sometimes
referred to as the “Baby Taj”, this is an
exquisite marble tomb made by the Empress
Nur Jahan in memory of her father. Though
not nearly as grand in size, you will be
inspired by the marble lattice screens and
intricate marble inlay of this eloquent
testimony of a daughter’s love.
After exploring these beautiful monuments,
indulge yourself at the Taj Khema restaurant,
which features great food along with stunning
views of the Taj Mahal.
2. As you feast like Indian royalty, savor the
delicious Kormas, rich mutton and chicken
curries flavored with saffron and nuts. Help
yourself liberally from a platter of Pullao
(aromatic rice garnished with tender green peas,
cumin seeds and more).
An absolute must of every Avadhi meal is the
impressive variety of kebabs. Ground spices are
added to minced meat and cooked to a tender
succulence.
Proceed to the pride of Agra, the Taj Mahal.
Unparalleled in its beauty throughout the
world, this white marble mausoleum
symbolizes an emperor’s love for his queen.
As night falls, enjoy an evening meal of
Kadhai Paneer, Khumb Hari Pyaaz or Methi
Murg while you reflect on the splendors of
Agra. Recipes for some great Avadhi dishes
are detailed in this newsletter.
Chef of the Month
The modest demeanor of Mahipal Singh Rathore, the Executive Chef of
the Taj Gateway, Agra, doesn’t do justice to his impressive culinary
capabilities. He is a specialist in Avadhi cuisine and a graduate of the
prestigious Institute of Hotel Management, Catering & Technology in
Ahmedabad. His keen interest in culinary arts was kindled at an early age
by his grandmother.
Having accumulated accolades and experience over his last two decades
at the prestigious Taj Group of Hotels, he delights patrons at the Taj
Gateway with his mouthwatering recipes. Given below are three recipes
from his vast repertoire of Avadhi preparations.
Kadhai Paneer:
(Cottage cheese and capsicum with tomatoes, herbs and prominently flavored with coriander
seeds).
Fenugreek leaves – pinch
Salt – to taste
Green coriander – 1 1/4 tbsp. (.6 oz.) Clarified
butter or oil – 3 tbsp. (1.4 oz.)
Preparation:
1. Drain cottage cheese to thicken it.
2. Cut the cottage cheese into cubes.
3. Wash capsicums, remove stems, cut into
halves, deseed and julienne.
Utensils:
1 Wok
1 Small pan
1 Grinder
1 Serving dish
Ingredients:
Cottage cheese – 3 cups (24 oz.)
Coriander seeds – 1 1/4 tsp. (.2 oz.)
Ginger – 1 1/4 tbsp. (.6 oz.)
Tomatoes – 3 cups (24 oz.)
Garam masala powder – 1 1/4 tsp. (.2 oz.)
Capsicum – 10 tbsp. (5 oz.)
Whole red chilies – 5
4. Scrape, wash and chop 2/3 of the ginger;
julienne the rest for garnishing.
5. Clean, wash and chop the coriander.
6. Grind the red chilies and coriander coarsely.
7. Finely chop the tomatoes.
8. Heat two tablespoons of oil in a small pan
then add the chopped tomatoes. Cook until the
tomato liquid is reduced and the fat floats on
top. Remove the pan from heat.
9. Heat oil in a wok, add capsicum and sauté
over medium heat for 30 seconds. Add the
ground red chilies coriander seeds and chopped
ginger – stir for 30 seconds.
3. 10. Add the cooked tomatoes to this mixture
bring to boil and brown until the fat leaves the
masala (cooked spice mixture).
11. Add cottage cheese and stir gently for 2 3 minutes.
12. Sprinkle fenugreek, garam masala and stir
again. Taste and adjust the seasoning.
13. Move to a serving dish, garnish with ginger,
juliennes and chopped green coriander. Serve
hot..
Khumb Hara Pyaaz:
(Exotic mushroom and green onion cook ed with yogurt , spice and flavored with cashew nut paste).
Preparation:
1. Trim and wash the mushrooms.
2. Wash and cut the spring onions.
3. Scrape, wash and chop 2/3 of the ginger,
julienne the rest.
4. Wash green chilies, remove stems, slit,
deseed and finely chop.
5. Clean, wash and chop the coriander.
Utensils:
1 Round, thick-bottomed pan
1 Whisking bowl
1 Small pan
1 Serving dish
Ingredients:
Fresh mushrooms – 3 cups (24 oz.)
Spring onions – 3 cups (24 oz.)
Oil – 3/4 cup (6 oz.)
Green cardamoms – 5
Black cardamoms – 1
Cloves – 5
Cinnamon stick – 1
Bay leaves – 2
Onion paste – 3/4 cup (6 oz.)
Ginger paste – 2 tbsp. (1 oz.)
Garlic paste – 2 tbsp. (1 oz.)
Ginger – 2 1/2 tbsp. (1.2 oz.)
Green chilies – 4
Coriander powder – 3/4 tsp. (.12 oz.)
Yogurt – 1 1/2 cups (12 oz.)
Salt – to taste
Fresh green coriander – 1 1/4 tsp. (.2 oz.)
Cashew nut paste – 4 tbsp. (2 oz.)
6. Heat one tablespoon of oil in a small pan
and cook the onion paste 2 – 3 minutes or
until it becomes light pink. Remove from heat
and set aside.
7. Whisk yogurt in a bowl.
8. Heat oil in a round, thick-bottomed iron
cooking vessel, add the green and black
cardamoms, cloves, cinnamon stick and bay
leaves and sauté over medium heat until it
begins to crackle.
9. Add the cooked onion paste and brown for
2 minutes.
10. Add the ginger and garlic pastes – stir for
1 minute. Remove cooking vessel from heat,
add the spring onions and return to heat. Stir
for 5 – 7 minutes. Remove the pan from heat
and set aside.
11. Add the whisked yogurt and salt, return
the cooking vessel to the heat, add a little
water and bring to a boil.
12. Simmer until the fat leaves the mixture.
13. Add mushrooms to the cooked mixture,
simmer for 2 minutes, add the cashew nut
paste and bring to a boil.
14. Taste and adjust the seasoning as
desired.
15. Move to a serving dish, garnish with
chopped coriander and ginger juliennes. Serve
hot with plain, boiled rice.
4. Methi Murg:
(Chick en with fenugreek )
Preparation:
1. Clean, skin and cut the chicken into bitesized pieces.
2. Whisk yogurt in a bowl, add salt and soak
the chicken pieces in this marinade for at
least 30 minutes.
3. Peel, wash and chop the onions as well as
the garlic.
Utensils:
1 Round, thick-bottomed pan
1 Whisking bowl
1 Serving bowl
Ingredients:
Chicken – 2.2 lbs.
Yogurt – 1 1/4 cups (9 oz.)
Salt – to taste
Oil – 1/2 cup (4 oz.)
Black cardamom – 1
Green cardamom – 5
Cloves – 5
Cinnamon stick – 1
Bay leaf - 1
Javitri (mace) – a pinch
Onions – 1 1/2 cups (12 oz.)
Garlic – 2 1/2 tbsp. (1.2 oz.)
Ginger – 1/4 cup (2 oz.)
Green chilies – 6
Turmeric – 3/4 tsp. (.12 oz.)
Coriander powder – 1 1/4 tsp. (.2 oz.)
Red chili powder – 1 1/4 tsp. (.2 oz.)
Tomatoes – 10 oz.
Fenugreek – 2 1/2 tsp. (.4 oz.)
Coriander (leaves) – 1 ¼ tbsp. (.6 oz.)
4. Scrape, wash and chop 2/3 of the ginger
julienne the rest for garnishing.
5. Remove stems from the green chilies,
wash, slit, deseed and finely chop.
6. Wash and chop the tomatoes
coriander leaves.
and
7. Heat the oil in a round, thick-bottomed pan,
add both the green and black cardamoms,
cloves, cinnamon stick, bay leaf and javitri
(mace) and sauté over medium heat until it
begins to crackle.
8. Add onions and sauté over medium heat
until golden brown.
9. Add the chopped ginger, garlic and green
chilies – stir for 2 minutes.
10. Add the turmeric, coriander powder and
red chilies – stir for another 2 minutes.
11. Add the tomatoes and brown the mixture
until the fat leaves the mixture, then add
marinated chicken with the marinade – bring
to a boil.
12. Simmer until the chicken is almost
cooked and the fat leaves the mixture once
again.
13. Taste and adjust seasoning as desired.
14. Move to a serving dish, sprinkle
fenugreek, ginger juliennes and chopped
coriander. Serve hot.
5. Resort of the Month
The Taj Gateway
Located a kilometer (0.6 miles) from the massive structure of the Taj Mahal and its surrounding
monuments, the Taj Gateway is one of only two hotels featuring excellent views of this matchless
legendary monument. While all rooms of the Taj Gateway may not boast of breath-taking views of
the Taj Mahal, at Easy Tours we pride ourselves in getting the rooms with the very best Taj views
thanks to our relationship with the Taj Group.
The Taj Gateway – Impeccable luxury in the shadow of the Taj Mahal
Resting on 6 acres of landscaped gardens, the Taj Gateway provides a tranquil retreat in the
bustling city of Agra. All of the Taj Gateway’s rooms offer comfortable accommodation with the
highly personalized service that is the hallmark of the Taj Group.
Apart from the usual amenities that one expects from a world class resort, the Taj Gateway
features cultural programming and theme nights that extrapolate the strong link between the hotel,
Agra and the phenomenal Taj Mahal. Guests may also rejuvenate with traditional, authentic Indian
wellness treatments such as Ayurvedic massages or yoga.
The Taj Gateway also provides guests an incredible culinary experience. The chefs at the hotel are
experts in Mughlai, North Indian and Avadhi fare. Fresh local produce and many natural ingredients
are used in the hotel’s variety of cooking styles and signature dishes.
News Update
From the Head Office in Delhi
The National Museum Institute to document cultural heritage across India!
The National Museum Institute (NMI) has embarked on a major exercise to develop an archive of the
performing arts across India’s diverse cultural landscape. The idea behind the initiative is to
document each and every one of these art forms in painstaking detail so that their survival can be
better ensured for the benefit of future generations.
6. According to National Museum Director General, Mr. Venu V. “The projects, being undertaken in
different parts of the country, will take time. The NMI wants to develop a robust format and is
creating a few models (to ensure better documentation and study).”
As the first phase of the project, the NMI has commenced the documentation exercise in Meerut as
well as in Jammu and Kashmir. The NMI hopes that its work in documenting the intangible heritage
of these two regions will serve to provide the required formats and case studies for the project to be
rolled out to other parts of India as well.
The National Museum Institute Delhi - Keeping track of India’s phenomenal heritage
The management of the NMI stated that it understands that the effort to document all of these
performing arts along with their superbly detailed aspects will be a Herculean task, however it is
optimistic that once the framework is established particularly in the challenging terrain of Ladakh,
Western UP as well as Jammu and Kashmir, the study can be easily replicated across the country.
The NMI hopes to involve local communities as well as elders in villages across India thereby
ensuring that the project gets the necessary support and quality input on the ground.
To keep interest alive in the project, the NMI will continue conducting studies at the community level
and during specific events around the year, where traditional artists are more likely to participate
thereby ensuring comprehensive cataloging of Indian indigenous performing arts as well as other
cultural heritage.
*Elements of the abov e excerpted f rom “Delhi museum to document cultural heritage” – The Hindu
From the Agra Office
Travel Experts share their favorite tips to get the most out of a Taj Mahal
visit!
Much has been written about the Taj Mahal and the immense feelings that visitors get when touring
the eternal monument to love. Recently a panel of tourism experts put together a list of what
visitors can do to get the most out of their Taj excursion:
The Taj Mahal is closed on every Friday in honor of the Muslim Sabbath. Arriving on Fridays
is the most common tourism mistake made by tourists visiting the Taj Mahal.
7. Get a professional guide to show you around. The beauty of the Taj Mahal is in the details of
its design and architecture so it pays to have someone who can make you appreciate the
little intricacies.
Rise early and beat the crowds. Sunrise (along with Sunset) is the best time to photograph
the Taj Mahal in the various hues of soft light.
Taj Mahal – India’s most visited tourism treasure
When arriving for a sunrise visit, be sure to get into the main cenotaph chamber early and
hear the “sound of infinity” which is the sounds of the air that moves through the ventilated
dome.
Expert photographers claim that there are over 300 angles to get unique photos of the Taj
Mahal. They however claim visitors should focus on enjoying the monument. To find great
locations for the best shots ask either your guides or look at expert photographers with the
fancy equipment and follow their trail.
The least known unique locations for some great shots of the Taj Mahal include the benches
at the Southern end of the complex as well as the Mehtab Bagh (Moonlight Garden) across
the Yamuna for some great vantage shots.
From the Jaipur Office
Jaipur positioning itself as a center of Culinary Tourism
Rajasthan state constantly sees a steady stream of visitors coming in to marvel at the various
attractions of the state. International tourism industry experts claim that the success of Rajasthani
tourism has been primarily because the state government and tourism board has been hard at work
to constantly improve the tourism offerings in the state.
While Rajasthan attracts tourists primarily due to its rich heritage, glorious monuments as well as
great events, the tourism board is now working assiduously to put the state capital Jaipur as one of
the major centers of Culinary Tourism in India.
8. Tourism in Jaipur – continuing the march of tradition and excellence
As part of this initiative, the tourism board is organizing culinary tours by established experts
mostly at their residences to give visitors an authentic feel for the Indian culinary experience. Indian
cuisine is catching on in many parts of the world and is gaining popularity to the richness of its
taste, the variety of its options as well as its many medicinal and health benefits.
Officials at the Rajasthan Tourism Board claim that culinary tourism was always popular in the
state with many visitors taking culinary lessons impromptu at local residences of friends and
acquaintances. The idea now is to bring these tours into the mainstream and associate them with
experts to give visitors to the state a real value proposition.
The Rajasthan Tourism Board also hopes that the increase in culinary tourism in the state will have
significant spin-off benefits for other industries as well including makers of traditional cooking
utensils, food ingredients and condiments as well as the general hotel and hospitality industries.
From the Kochi Office
Kerala crosses the Atlantic for successful Road-shows
Kerala is one of the fastest growing tourism destinations in India. Branded as “God’s Own Country”,
the state attracts visitors from around the world who come to see its dynamic culture, rich history,
immersive art scene and progressive literary-scape.
In an effort to build on the successes of the state government in many foreign markets, the Kerala
Tourism Board organized a series of roadshows across three major cities of the United States of
America.
The roadshows were held between October 21 to 24 in New York, Chicago and Los Angeles. This
schedule was planned in a bid to cover all major US geographic markets and make it easy for all
relevant tourism industry professionals to come in and get oriented with “God’s Own Country”.
Easy Tours of India Inc. was the only US based travel company to have been invited to participate at
the Kerala Tourism Roadshows. Easy Tours was represented at all the roadshows by our Marketing
Director Mr. Pierce Haney.
9. The United States represents the fourth largest market for tourism to Kerala, surpassed only by the
United Kingdom, France and Germany. In 2011 and 2012, 55,741 and 57,807 tourists originating
from the USA visited Kerala respectively.
Tourism Roadshows – Tak ing the wonders of Kerala to the world
The Roadshow included a detailed presentation and conference session for participants highlighting
the many tourism attractions in Kerala. Also on hand were a large number of representatives of the
Kerala Tourism Board, local DMCs as well as service providers of the state for networking
opportunities with leading US tourism industry players. The Delegation at the roadshows was led by
the Minister for Tourism, Kerala, Shri A.P. Anil Kumar.
Speaking at the occasion of the roadshows the Tourism Secretary, Mr. Suman Billa said,
“Americans are one of the top global travelers today and therefore it makes sense for Kerala to make
inroads into the vast market offered by the United States of America”.
Festival Alerts
Chennai (Madras) Dance and Music Festival
The Chennai Dance and Music Festival is held in December in the Southernmost Indian state of
Tamil Nadu. The dates of the festival coincide with the traditional Tamil month of 'Margazhi'
(December). Marghazi is considered a sacred month for Hindus in Tamil Nadu and is considered a
time for worship and spiritual devotion.
South Indian classical music, popularly known as Carnatic Music as a genre, has its roots in
religious worship. For many centuries, music and dance have been used as a vehicle to depict
zealous devotion to the Gods and has been encouraged in its traditional forms in temples and
religious institutions of learning across India.
The Chennai Dance and Music Festival celebrates the rich cultural heritage of the region. The
festival is held at multiple venues in the city by a number of organizations and averages
performances by over 2,000 participants. It is an amazing experience to visit Chennai during the
course of the festival as the city transforms itself into a hub of cultural activities as opposed to its
traditional role as a bustling commercial metropolis.
10. The Chennai Dance and Music Festival was originally started in the year 1927 and was titled the
Marghazi Festival of Dance and Music. The Chennai Dance and Music Festival features
performances by both upcoming and established performers in many languages including
Kannada, Telgu and Tamil. There are a number of concerts using traditional musical instruments
that have been of great interest to foreign visitors.
Kathak ali Dance Performance
The high point of the Chennai Dance and Music Festival however is the dance performances that
are held during the festival. The ancient dance form has its roots in the Natya Shastra art form
which was conceived in the 2nd century by the Hindu sage Bharat. Natya Shastra as an art form is
used to depict drama through a combination of dance, mime, speech as well as music.
Easy Tours of India
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India Offices: Delhi, Agra, Jaipur, Udaipur, Ranthambore, Varanasi, Cochin, Bangalore, Chennai.
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