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  3. From the album My cooking

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  6. School of Yoga India is a registered Yoga school recognized by Yoga Alliance USA. It is one of the most popular and prestigious institution of Yoga in Rishikesh preferred by Yoga practitioners and Yoga teachers from all over the world. School of Yoga India offers 200 Hours Yoga Teacher Training and advance 300 Hours Yoga Teacher Training in Rishikesh according to the international guidelines set by Yoga Alliance USA. 200 Hours Yoga Teacher Training in Rishikesh It is a multi-style beginner's level Yoga Teacher Training course designed to match the requirements of all inspired Yoga aspirants. Multi-Style Yoga: Hatha Yoga, Iyengar Yoga and Ashtanga Vinyasa Yoga Pranayama Meditation Anatomy Physiology Spiritual Discourses Study of Yoga Texts Yoga Teaching Methodologies Course Schedule for 200 Hours Yoga Teacher Training Certification Program 15 Apr - 10 May 2017 15 May - 10 Jun 2017 15 Jun - 10 Jul 2017 15 Jul - 10 Aug 2017 15 Aug - 10 Sep 2017 15 Sep - 10 Oct 2017 15 Oct - 10 Nov 2017 15 Nov - 10 Dec 2017 15 Dec - 10 Jan 2018 Course Durartion: 4 weeks Course Fee: $1500 USD including accommodation and food. 300 Hours Yoga Teacher Training in Rishikesh It is advance level Yoga Teacher Training program designed by qualified and proficient Yoga masters with highly structured syllabus covering multiple Yoga styles and Yoga therapy. Multi-Style: Ashtanga Yoga, Power Yoga, Flow Yoga, Hatha Vinyasa, Sivananda Yoga, Ashtanga Vinyasa Yoga, Restorative Yoga, Iyengar Yoga, Vinyasa Flow Yoga. Yoga Therapy: Yoga for back pain, Yoga for high blood pressure, Yoga for constipation, Yoga for IBS, Yoga for heart disease, Yoga for diabetes, Yoga for pregnancy, Yog for looking young, Yoga for positive health. Yoga for headache and migraine, Yoga for arthritis, Yoga for asthma, Yoga for neck pain and more. Course Durartion: 4 weeks Course Schedule for 300 Hours Yoga Teacher Training Certification Program 14 Apr : : 12 May 2017 14 May : : 12 Jun 2017 14 Jun : : 12 Jul 2017 14 Jul : : 12 Aug 2017 14 Aug : : 12 Sep 2017 14 Sep : : 12 Oct 2017 14 Oct : : 12 Nov 2017 14 Nov : : 12 Dec 2017 14 Dec : : 12 Jan 2018 Course Fee: $1850 USD including accommodation and food. 500 Hours Yoga Teacher Training in Rishikesh 500 Hours Yoga Teacher Training in Rishikesh is an integrated Yoga TTC which has been tailored by combining both 200 Hours Yoga TTC and advance 300 Hours Yoga Teacher Training program. Course Durartion: 8 weeks Course Schedule for 500 Hours Yoga Teacher Training Certification Program 15 Apr - 12 Jun 2017 15 May - 12 Jul 2017 15 Jun - 12 Aug 2017 15 Jul - 12 Sep 2017 15 Aug - 12 Oct 2017 15 Sep - 12 Nov 2017 15 Oct - 12 Dec 2017 15 Nov - 12 Jan 2018 15 Dec - 12 Feb 2018 Course Fee: $3400 USD including accommodation and food. Daily Schedule for Yoga Teacher Training Programs in Rishikesh 06:00 AM - Wake up 06:30 AM - Pranayama and meditation 08:00 AM - Tea 08:15 AM - Asana practice/ Astanga Vinyasa 10:00 AM - Breakfast 11:00 AM - Lecture 12:45 PM - Lunch 01:30 PM - Karma yoga 02:00 PM - Rest/self study 03:30 PM - Lecture 05:00 PM - Asana practice/ Hatha 06:45 PM - Dinner 07:30 PM - Self study/cultural program 10:00 PM - Light off Food & Accommodation: School of Yoga India provides nice, clean and very comfortable accommodation. We provide nutritious and organic vegetarian food 3 times a day. How to Book Your Space: You can book your space for 300 Hours Yoga Teacher Training by depositing an advance booking amount here:
  7. South Indian ...

    From the album Food pictures

    Upma, idlis, rasam wada, ginger lime juice with chutneys & sambhar @ Ram Ashray , Matunga

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  9. Celebrate this Valentine with special Valentine Cakes from YummyCake. They are the best online cake delivery bakery shop that delivers cake right at your doorstep.
  10. If you are also looking for cake delivery in Delhi NCR, YummyCake offers the best online cakes delivering right at your doorstep. They also offer midnight cake delivery in the regions of Delhi, Noida, Faridabad, and Gurgaon.
  11. That seems to be lovely. Yummycake is also an online bakery Shop from where you can order best birthday cake
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  13. Indian foods and Restaurant are famous in all over the world. This is honour for all Indian that started Indian Restaurant business in all over world
  14. The Indian Sun is best Indian newspaper in Melbourne, Australia. They always give you updates on any field no matter if you're in Melbourne, Sydney, Brisbane, Perth or Adelaide. Keep informed and up to date with Indian Sun.

  15. Pushpa Gujral science city is the biggest science park located on the Jalandhar-Kapurthala Road. There are so many beautiful attractions in the science city include Models of Dinasour, GSLV missile, energy education park, kid's science park and many more that attracts numerous visitors every year. To Know more about visit Here - Pushpa gujral science city
  16. Hotels in New Delhi provides all the facilities to their guests like room service, Gym, wi-fi service, Pool, business centre etc. The rooms of the hotels are designed to provide comfortable stay. The staff of the Delhi hotels provides excellent and timely room services to avoid any kind of inconvenience. Visit here to see the best hotels in New Delhi - Hotels in New Delhi
  17. From the album Food pictures

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  18. From the album Food pictures

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  19. Celebrate this Women's Day with some of the best recipes compiled in Tata Sky Cooking as they are providing it at just Rs. 1 for an entire month if subscribed to between 4th - 10th March. Tata Sky Cooking covers almost 200 recipes from which you could try 1 every day for an entire month. While Mom's are the best chefs you could try your hand at cooking and surprise her with special lunch or dinner as tata sky cooking will help you cook restaurant like food with the ingredients you have available at home. For cooking learn from great chefs like Tarla Dalal, Harpal Singh Sokhi, Jiggs Kalra, Nilesh Limaye & other popular chefs. They also have a cookbook with lots of recipes which will be very helpful.
  20. Rock Garden is the major tourist attractions of Chandigarh. It is very popular in all over India and made by the Nek Chand. There are various waterfalls, plazas and sculptures are made up from industrial and homemade items. Rock Garden attracts numerous tourists from all over the country. To know more about - Rock Garden Chandigarh
  21. Golden Temple is the major tourist attraction of Punjab. It is the religious place of Sikhs which is famous for its golden dome. It is a two-storied structure which is built on a 67 feet square of marble. The "Guru ka Langar" offers free food to around 20,000 people everyday. A visitor must cover his or her head before entering the temple. For more information Visit here- Golden temple amritsar
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    From the album palace

  23. Ludhiana is the most famous city of Punjab. The city is also known for its best medical services. There are many dentists in ludhiana that deals in all kinds of dental treatments such as dental implant, root canal, cosmetic dentistry with world class facilities. Here you can see best dentists or dental hospitals in ludhiana - Dentist in ludhiana
  24. To continue, how is it not possible to understand the constant, and very close interaction between Iran and that ancient India? Do you realize that citrus from the SAME HIMALAYAN FOOTHILLS, including Assam, went to Iran, and became a celebrated ritual fruit for the Jews? Where do you suppose the word "magic" comes from and how is it related to this topic? Do you realize how powerfully even later sufis were influenced by the Indic sphere of influence? Why not read the Gospel of St. John with some attention? As an IT expert, what have you done to grow your knowledge of Panini's Shiva Sutrani? Please read On the Architecture of Panini's Grammar | Paul Kiparsky - When Indians are so contemptuous and ignorant of their own heritage, why handle such people with kid gloves? Eevry last thing we know, including cleaning our bums, had to have originated from elsewhere, eh? What a miracle we also did not have to learn reproduction from our holy mentors in Central Asia, or did we? Perhaps that lies behind the degraded individuals, degraded in mind and morals, that come out of modern Bangabhumi! What about eggplant, cucumber, a host of legumes, including mung, and the very term khichari, mash-khichari, today widely found in Central Asian languages? Not one of these came from India, and Indians were such dumb asses that they could not figure out how to cook with self-evident combinations until they had been raped, desecrated, and crushed into subjugation? Read Nala's Story and try to grasp the sophistication of the food scene being described. I have not found a single food writer from India even latch on to this extraordinary primary source, the vaantaabhojis, eaters of regurgitated rubbish, literally, vomit-eaters. So, Iran probably got its long-grained basmati via India, and its plump bulu-type rices from the Turkish lands, with an origin in China. Biryani, in Iran, Syria, balochistan has not a thing to do with rice. Special earth ovens are constructed and racks of fowl, or whole sheep are inserted, covered and carefully cooked. They are then hung up, and pieces, as preferred by customers, or consumers, are cut off and refried in its own residual grease on the spot. ALWAYS served with wheaten bread. THis is BIRYAAN, meaning, fried [meat]. How on earth does this dish become the forerunner of the palAnna type dish we know today? Let me tell you how: I inherited a knife from my great-grandfather, except my grandad changed the blade and my father the handle! That is how contrived and plainly idiotic tour de force is employed to make biriyani a gift from conqueror. The Indian mind is never so happy as when licking the boots of powerful masters. So it would have to take Mughals, to create meat and rice dishes, eh? No possibility of having some cooked meats in gravy, well known in ancient India, to be mixed in with some cooked or parcooked rice, eh? How many times have you fried up remnants of a mutton curry or korma, or chicken, or shrimp, with some leftover rice? if you had that intelligence and creativity, why deny the same for your distant forefathers? For a group who were havily into legumes and wheat dough, how extraordinarily difficult would it be to wrap lentil mash, or even meat, a highly popular food [read the Rksamhita, ever?] into a sheet of flattened dough and either boil, steam and fry it? DO we need to be taught how to brush our teeth with those with no such history? Have you read the works of Chinese pilgrims to India, and of the Tibetans? They have much of interest on how food was cooked, how personal hygiene maintained. No pieces of brick or rock, changed in type from summer to winter, ever figured here. So why not do what devout chelas do, adopt the gurvaamnaya in toto? Why leave out the rocks, eh? I find it beyond disgusting that such garbage should be repeatedly endless, so that falsehood become the gospel truth. Indians were worthless filth, and had to be civilized by waves of conquerors, eh? I rather admire the Bhojpuri batman who resigned his job [an apocryphal tale, I suppose] when he was outraged by his boss wanting "sauce"! Arre yaar, aaj saas ko mang rahein hain, kya kal jodu ko bhi mangwayenge? Not like our present craven crowd, happy to surrender not just saas, and jodu, but their entire body and soul to the service of evil. Try to study the different paths of evolution of Mughal and Afghan cuisines, in your own Bangabhumi. Try to think, try to reason, and not communicate garbage through unstudied enthusiasm. If I ask you what were the crucial differences, how they exist currently in Bangabhumi, and why is Bangabhumi being brought up in the context of Mughal and Afghan cooking, what would you reply? When you can make thoughtful presentations of these topics to a wide and well-informed audience, only then has such expositions validity. I am a mere Hindu fascist, so please ignore whatever this sub-human has to say.
  25. Please allow me to offer an alternative to your account since I feel very strongly about this subject, specifically to transfer the credit for Indian cooking styles, to external influences. You are MOST WELCOME to question my conclusions, AFTER you have done the necessary homework as I have. Perhaps I am repeating material already written by me in earlier times, but so be it. Like you, I, too, have spent an enormous amount of time to research this topic. :Let us start with the origins of rice, aromatic rice, and the etymology of rice/meat dishes, culminating in "biryani" as we now know it. Rice might have been domesticated in both the Indic and the Sinic centers of plant domestication. This is an area of professional interest for me, and you may read or contact Prof. Susan McCouch at Cornell University, to verify or dispute my assertions. Some say that the origins of the aromatic gene, in rice, had a single origin in the Chinese center, while others will dispute that. However, there is little doubt that in India, the fragrance or aroma gene is most pronounced in rices that have evolved along the arc of the Himalayas from Assam, through UP to Dehra Dun and Jammu. All other aromatic rices in India are thought to have derived from these northern sources. The basmati or aroma gene presents itself in 3 types of rices in India: the long grained basmati, the medium grained basmati, and the mini-grained basmati In Assam we have the esteemed KETAKI, in Bangabhumi, the Sitabhog, Gobindobhog, Kalojeere, all mini types, in UP the medium grained Vishnubhog, and the long grained in the Dun Valley and Jammu. Each of these types have given rise to their own cooking methods and regional preferences. In East Bengal, to this day, the preferred biryani rice, called polao chaul, is the small/mini grained type, despite its greater stickiness. In Rarhi cooking, this same min basmati is cooked into ritual chitranna or gRtodona by first soaking, drying on cloth, and then gently sauteeing in ghee, along with whole spices. Note that NO onion or garlic enters this ritual cookery. In the UP region, we have the Vishnu bhog cooked with ripe mango and creamy fluids of choice to create a version of the kacchi-kacchi biryani, which has an ancient history in India. Simply because Achaya cannot understand classical references well enough, or is an unspeakable fool, along with Vir Sanghvi, in many or most of his conclusions is NOT my fault. I am a vaidika, steeped in the language and culture of Bharatvarsha. Please refer to the tale of Raja Nala. In earlier times, upon awakening, Raja Nala, Yudhisthira, Mother Janaki and Sri Krishna Vasudeva were the 4 names that were prAtaH smaraNiiya; to be recalled in a conscious manner. This includes the apprehension, prajnanam, of their works and deeds, caritam. Nala Raja had taken a keen interest in a particular type of cookery, when yet a king. He had learned from his palace cook the fine and difficult art of cooking "kacchi-Kacchi biryani" where raw meats, etc. were placed all together in the same pot and made ot come out perfect. When enslaved, Nala used his cooking skills to ingratiate himself with higher and higher levels of officials, until at last he landed himself in the court of the very ruler who had usurped his throne, and recovered his just title. Please carefully read the Nalopakhyan in the Mahabharata, and hopefully, in a translation created by worthwhile scholars, not Debroy!! You appear to be a bangasantana, and probably can access the many fine Bangala translations, or even go to the Original, and try to understand what is being said. In Bangala, we say, Porer mukhe jhAl khaowa keno?" Why taste the pungency of something hot via the mouth of another, when your own mouth should suffice. You will undoubtedly have experienced enough Sanskrit pedagogy in life to know that polao, pilaf, pilau, etc. all derive from the Sanskrit, even Vedic, pala + anna = palAnna; pala = meat, anna = food, but here briihi and shAlii dhAnya, rice, transplanted rice!! Would you be so obtuse as Achaya and such idiots to conclude that the very meat-loving ancestors of ours were so stupid and craven that they could not think to cook together, rice, meat, other grains, ghee, all in the same pot? The very term haviShyAnna, which you might today observe upon the death of near relatives, clearly indicates rice, ghee and a few selected vegetables to be cooked TOGETHER IN THE SAME POT, and eaten for ritual events. So, it these clownish ancestors of ours, who composed some of the world's earliest spiritual literature, were just some ragged binch of kaffirs, who did not know which way was up? How degraded and mentally do y your fellow modern Bangalis need to be, to become so craven and so utterly ignorant? Do you seriously understand that one of the FIRST RICES reaching Iran was the java-type tropical ecotype of Oryza japonica, which should more correctly be termed Oryza sinensis. These were fat, shortish grains to this day preferred in the polos of Central Asia, across which this rice migrated towards Iran. But Iran had very ancient connections with its sister culture in India, sharing language and much else. Note that the major center of gravity of Aryan culture was AFGHANISTAN, very gradually moving east towards the Ganga, and then, Bangabhumi, Assam, etc. Please carefully read the Mahabharata where you will find out who those ancient KAAMBOJAs were, and who it was that Srimat Bhishma was referring to when he was reading out his list of places from which they would need to procure different elements of their fighting forces. From Afghanistan, came the horse riders, from the Shakas [Scythians] came the bowmen, well-known even during Alexander's invasion, and the Kambojas were fierce warriors, the easternmost of the iranian tribes that bordered the Indo-Iranian lands. Do you appreciate that the common lingua franca was just called bhAShA, with its regional variants that can still be traced today from those earliest times? That the mother of the Prophet Zarathushtra was named RbhA, a vedic seer, or rShi? Do you appreciate that those familiar with the Vedic language, termed chandas, easily can read and understand the OLD PERSIAN in which the earliest Zoroastrian scriptures were composed? DO you realize the cognates between ZARD and HARI, golden, radiant, bright green, effulgent with radiance? Zhairi <-> Hari, Zhairi -> Zard. How would you like someone completely illiterate in IT lecturing you about what IT should be, become, etc.? Insufferable, no? That is how I feel when I read Achaya, the sole fool, writing about Indian food history. Did you know that some while, our Lalua, snapped, yeh IT-FiTi kya bakwas hai? I.e. he did not know the term IT, so that very fact made it bakwas. You can check the public record on this. That is how I feel when people spout off about biryani, sambusak, paneer, yoghurt and the rest.
  26. Some, or even many, would question your advice to fry the rice and then cook it in liquid. Such procedures might be followed for a range of pulaos, common to West Bengal, but not anywhere else that I know of! Are you sure you are really able to cook biryani, from raw meat + raw, soaked rice all in one pot together, to raw meat layered with rice, or with cooked korma layered with almost-cooked rice? Each of these 3 styles have particular names, and none of them is cooked as per your prescriptions of the "perfect biryani"? Even the Awadhi "biryani" so popular in Kolkata is prepared from a stew of meat and almost-cooked plain rice. I am sorry that what you cook will not ever qualify for a "biryani" [North Indian] in my book. It is probably delicious in its own right, but for various classes of biryani, the art is in manipulating fat, water, heat, and much else to arrive at a perfect product. In southern India, various preparations are termed "biriyani" which is their privilege. In Dindigul, for example, the local red rice is cooked and piled high with a tasty mutton curry. That is what Dindigul biryani is. Different types of cooking techniques appear all over the south, including clever variations on kormas, and such, that require a far more restricted and defined set of rules, when prepared in the context of the Ganga valley.
  27. This is especially delicious when accompanied by the fairly fluid Rarhi khichuri, plus some other batter-dipped vegetables: eggplant, thin slices of ripe pumpkin, and a number of other greens like Basella leaves, Nyctanthes arbor-tristis [Shefalika, Harshringar] leaves, and the slightly bitter young foliage of several cucurbits.
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