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Kale Til

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In a small dish or rammikin with a teaspoon is acceptable.

Check out the recipe for chilli mint chutney : See related links

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Rice, Dal, Vegitables, fish, muttor, chicken, Pitha.

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With 36 distinct languages + 8 distinct religions + 7 distinct ecological zones + 7 distinct agricultural areas + 24 distinct races + 90% of all plant & animal species + 5000 year history + 1.2 billion people ....... Indian food is bound to be diverse. Indian cuisine dates back thousands of years and consists of thousands of regional cuisines. Enjoy!

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Saoji food is traditional food of Nagpur, Maharashtra. The cuisine also called Saoji Waradi is famous for its spicy taste and is highly recommended to all the spicy food lovers. The special spices, which are used in making the gravy of Saoji food include black pepper, dry coriander, bay leaves, grey cardamom, cinnamon, cloves etc. Saoji Gravy is characterized by its spicy flavor and ample use of poppy seeds (Khus-Khus) and powdered coconut.

Non-vegetarian food especially chicken and mutton are commonly used in Nagpur area for making the Saoji food, but vegetarian food can also be prepared especially using Boiled Potato, Paneer or Soya Chunks. Saoji food, although being very spicy, is not harmful to the body and does not lead to any digestive problems, as the process of cooking has been modified to overcome any health problems.

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Different food by different states, Punjabi food, Gujarati food etc Dosa's, Curry's etc

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kudam puli

Kudam puli is supposed to be Camboge not kokam !

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Kadi patta is called curry leaf in English.

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Garam masala is pronounced gah-RAHM mah-SAH-lah according to Cookcabulary.

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India is actually divided into about 20 different regions, each with their own recipes and specialties. While breakfast is considered important, dinner (night meal) is the biggest and most important of the day. A large percentage of India is vegetarian, which is not only for religious purposes, but also because meat is so expensive. India's economy is among the lowest, so, people do watch what they spend. The typical meal would include rice, curry, an extremely wide variety of vegetables, pickled vegetables, and many spices. This includes (but is not limited to): onions, garlic, ginger, cardamom, saffron, milk, clarified butter (ghee), spinach, hot peppers, cumin, mustard, fennel (a liquorice flavored vegetable), black pepper, cloves, cinnamon, coconut, potatoes, tomatoes, lettuce, and plantains. Meals are always served with rice, lentils, and flat breads (some fried, some not). Some people use banana leaves as plates, and utensils are not used to eat. It is tradition to eat the meal with your right hand, allowing the food to only touch your thumb, index finger, and middle finger. Also, bread is used to scoop up curry, which they believe should never touch your fingers.

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flax seeds : aviselu అవిసెలు; avise ginjaluఅవిసె గింజలు

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Mr. N. Narsimhaman DyMD (National Banking)

Mr. Hemant Contractor DyMD (wholesale Banking)

Mr. Prateep Choudhary DyMD (International Banking)

Mr. S. Ranjan DyMD & CFO

Mr. N. Raja, DyMD & CDO,

Mr. A.P. Verma DyMD (Mid Corporate)

Mr. Diwakar Gupta DyMD (Rural Banking)

Mr. A. Krishna Kumar DyMD (IT)

Mr. Anjan Barua DyMD (Global Markets)

Mr. M. N. Rao DyMD & CEO, SBI Life

Mr. Sangeet Shukla DyMD & CEO Global Trade Finanace

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the recent trends in marketing are e-commerce, tele marketing and m commerce

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Many rivers are flowing through the Northern Plains and these rivers carry water through out the year. They also carry fine silt and deposited along the river banks. This is called alluvium. This alluvial soil is very good for crops and so many crops are growing in Northern Plains.

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perunjeeragam or sombu

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Yes, you can do that. Be sure to refrigerate after cooking though. And you will need to heat slowly to warm up without over cooking.

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No. However you can please contact the Club directly for further information. Check out www.bangaloreclub.com

I wouldn't bother going. I stayed there for a week this summer, it was disgusting. The room was flithy,the bed had fleas, I was bitten to bits.

The curtains were black you couldn't see out the window for dirt.

The staff were rude, the food was disgusting, we were served raw egg one morning, the waiter claiming it to be scrambled. The choice was poor, it was obvious that although my partner is Indian, I am a white woman and treated even worse.

Although guests we were charged for the use of the pool, and thrown out one night by a porter because we have 3 quarters length troussers on. We were only trying to get to our room after a night stroll.

Although it looks beautiful, it is not the nicest of places, stay at te Taj a much better hotel,wth good food, clean rooms,friendly staff,and no charge for the pool.

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• Aavin Aavin(Tamil:ஆவின்) is the trademark of the Tamilnadu Co-operative Milk Producers' Federation Limited,
• Adarsh Co-operative Bank
• Amul
• Anyonya Co-operative Bank Limited
• Indian Coffee House
• Indian Farmers Fertiliser Cooperative Limited
• KRIBHCO
• Kaira District Co-operative Milk Producers' Union
• Mother Dairy
• Pratibha Mahila Sahakari Bank
• Sant Muktabai Sahakari Sakhar Karkhana
• Shri Mahila Griha Udyog Lijjat Papad
• Vasudhara Dairy
• Mulkanoor Cooperatives
• Viveka Janani MACTCS Fed Limited

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Mooku Kadalai, or kondai kadalai

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aromatic strong smelling dish

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