Category: Culture

Delicious Rajasthani Dishes

Rajasthani culture itself includes warlike lifestyles of its people. Along with the royal heritage Rajasthan possesses royal cuisine too. For mouth-watering aroma the food is especially cooked in pure ghee. Rajasthani dish is delicious to taste..!! Rajasthani thaali is a combination of two to three sweet dishes, several rajasthani curries, bajra and missi roti. So here come several famous Rajasthani dishes which need to be tasted if you haven’t tasted it once.

Kalakand, a sweet dish preferred by all the people of the region. It is also famous by the name called Mishri-Mawa. It is prepared with the help of cottage cheese and sweetened milk. It was firstly originated and prepared in Alwar so people usually called it as Alwar’s Kalakand. In several places it is known by the name Milk Cake. Because of its delicious and excellent taste it is renowned all over the state and even a place is named after this particular dish in Alwar.

Dal Bati Churma is a well-known Rajasthani dish which includes three individual servings i.e. Dal, Bati and Churma. Its preparation is quite easy, but take more time as compared to other Rajasthani dishes. It is considered as the most eminent and common dish for all kinds of occasion, whether it be any religious occasions, wedding parties or any small get together. Dal is basically made of tuvaar. It is prepared with the same common recipe as it has. Baati is prepared using wheat flour which is mixed with dahi, salt and water. Now the prepared ball sized round balls and put it into a well-heated oven. After it becomes brown it is served with ghee. Dal-baati is generally served with pudina chaatni, kari, green salad and buttermilk or chaach. Dal baati is incomplete without Churma. It is made of ground wheat, which is crushed and mixed with ghee to make it rich in calories. It is like a tradition to be followed in Rajasthan.

Jodhpuri Mawa Kachori, a special sweet originated in Jodhpur. As we know Jodhpur is known for having Rajasthani delicacies. Various different dishes were originated in Jodhpur like Pyaaz Kachori, Mirchibada, Makhaniya Lassi etc. Mawa Kachori is a sweet dish prepared from mawa which is stuffed in Kachori. It was firstly prepared by famous Rawat Mishthan Bhandar in Jodhpur. Since, from that time it is serving the best mawa kachori in the whole state.

Rajasthan is not only famous for sweet dishes instead its spicy dishes is as yummy and delicious as its sweet dishes. When we talk about spicy the first name comes to our mind is Kachori. Pyaaz ki Kachori is one of the variants of Rajasthani Kachori which was originated in Jodhpur. It is made of fried pastry which was stuffed with spicy onion. People across the country and especially travelers after entering into Rajasthan firstly wants to have this excellent taste in their mouth. This dish has become popular all over the country and is served in every Rajasthani outlet and restaurants. People here in Rajssthan prefer to have this spicy dish in their breakfast and snacks.

Ghewar is another renowned Rajasthani sweet dish. The demands for this sweet dish remain high during all the seasons, but especially it becomes a part of the meal during Teej. It gives an indication of the beginning of the festive season. It is made of wheat flour given a shape of rounded cake. After this preparation, it is poured into sugar syrup and then served. It has several variants that distinguish its taste. Rabdi Ghewar is generally famous and prepared on the occasion f wedding ceremonies which include a topping of rabdi along with the crunch of nuts over it. On the occasion of Gangaur, Makar Sakranti people used to celebrate their happiness with this Ghewar.

Mirchi Vada, another famous snack in Rajasthan. As we know everyone has a different taste varying it from sweet to spicy, so here comes a blend of both. Mirchi vada is combination of spicy and sweet flavours both. It is a spicy fried dish made from Mirchi stuffed with potato in it. It is served with tomato sauce, tamarind chatni, curd and with mint too. But during its preparation, make sure to remove the seeds of Mirchi so that it does not become spicier.

The meal is incomplete without rotis and in India there are different variants of rotis, paranthas etc. So when Rajasthani thali comes into concern it is incomplete without Missi Roti. Missi Roti is a specialty of Rajasthani cuisine. In ancient period it was prepared on a traditional chulha with the coals, but now a day’s people started using ovens for its preparation. Its preparation is quite simple. Initially you need to mesh wheat flour and besan along with dhaniya, red chilly, oil, salt and jeera. A stiff dough is prepared. After this thick rotis are made and brushed with melted ghee. Then it is ready to be served with Shahi Gatte, green chilly and pickle.

July 7, 2014
Bathukamma – A festival of flowers in Telangana

Bathukamma is a festival of flowers that is celebrated by Hindu women in Telangana region.This festival is celebrated every year during the month of September and October.According to lunar calender this festival is celebrated during the Bhadrapada Amavasya ( also known as Mahalaya Amavasya ).This is a festival that is celebrated for complete nine days during Navarathri.On the festive day of Durgashtami the main festival Pedda Bathukamma or Saddula Bathukamma is celebrated just before two days of Dussehra.Bathukamma the festival of flowers is followed by Boddemma Bathukamma which is a seven day festival.Actually the festival Boddemma indicated the ending of varsha ruthu and the festival Bathukamma indicated the starting of sharath ruthu.

Bathukamma – a festival of flowers

The culture of Telengana can be seen clearly in this festival.In this festival the flowers are arranged in a stack manner which are very rare and unique seasonal flowers.These flowers which are rich in medicinal value are arranged in the form of layers like a clay pot.The word Bathukamma itself says that it means the mother goddess to come alive and in this festival goddess Maha gouri who is a life giver is worshiped in the form of Bathukamma.Women wear traditional dress on this special occasion,mostly women like to wear saree and few teenage girls wear half sarees with the matching jewelry and accessories.It intensifies the importance of womanhood.

Traditional sarees and half sarees on this special occasion

This is the second largest festival after Vijaya Dashami in the Telangana region.Goddess Gauri who give life giver is worshiped in the form of Bathukamma.In that festival women try to seek blessings of goddess gauri to give them prosperity and do good for their family for the whole year.Very bright and colorful flowers are arranged step by step in the form of a cone and at the top of it turmeric are placed which signify both life and eternity in their colors.The goddess is created every year and is worshiped for the whole 9 days completely with divine and pure heart, later on the tenth day the goddess is immersed duly in local water bodies.This is the largest festival in Telangana and was started long ago about centuries back and is still celebrated as grand cultural event in this region with great enjoyment.

Bathukama-colorful-flowers-arranged-in-the-form-of-cone

This festival involves mainly flowers the goddess Gauri devi is arranged in as a beautiful flower stack in seven different layers as a conical mound.As the flowers arrangement resembles goddess they are generally unique and having medicinal value.Men from the houses go around and search for the flowers like Gunuka, Tangedi, Lotus, Alli, Katla, Teku flowers and gather them which bloom during this festive season in most vibrant colors in the uncultivated and barren lands of the Telangana region.By using these gathered flowers women prepare their goddess Bathukamma by using a wooden plank or wide plate and arrange these flowers which are fragrant in the form of layers.After the plank is taken the flowers are taken and they also use pumpkin to decorate the flower top and also keep tumeric on the top of this flower mound.

On the occasion of Bathukamma the arrangement of flowers and decorating Bathukamma

After the completion of 9 days on the tenth day the visarjanam or immersion of Bathukamma is done in the nearest water bodies.This festival is celebrated with complete devotion and interest throughout the Telangana region.The Women of Telangana region participate in this festival with most enthusiasm and great fervour by dressing up in the complete traditional dresses like wearing traditional silk sarees and wearing matching jewellery for it, whereas the young girls wear langa voni or half saree with complete accessories.The women of Telangana gather in large numbers and place Bathukamma in the middle and dance around them by singing songs related that are of stirring Bathukamma folk songs.Along with the songs women move round the bathukamma by clapping their hands which give a wonderful look for the festival.

Maleeda

Bathukamma festival which is also known as Bodemma looks amazing when the lakes are filled with flowers.On this day, Maleeda is made which is offered to the god as a prasadam made of jaggery and at the end of the day,it is distributed to the people.The festival ground is filled with women as male companions aren’t allowed here and young girls participate in large numbers.

There are many myths regarding this festival.One of the myths according to legends is that Bathukamma or Parvati is a lover of flowers.Flowers are arranged om a square wooden plank with that size of frames forming on top of it which resembles the shape of a temple known as Gopura.On the top of the flowers,a lump of turmeric is kept and this little floral mountain is worshipped as Goddess Bathukamma.

Bathukamma festival

This festival is celebrated with utmost joy and gaiety.There are many dance performances,traditional music,dramas for many tourists who visit to watch this splendid festival.This festival is attracting thousands of tourists and many are coming here just to watch this festival.During this month long celebrations, Jataras ( fairs or melas ) are also held.If you are a traditional lover,then this festival sure will attract yor attention towards it and it fills your mind and heart with joy.

July 6, 2014
Punjabi food : Heartily delicious

Punjabis are food loving people and their cuisine represent the same liveliness. Punjabi food, like the Punjabi culture is famous for its unique taste and colourful presentation. It is healthy and finger-licking at the same time and is one of the most popular cuisines in Northern India. One of the key features of Punjabi cuisine is the wide variety of dishes available. Even in the Punjab region a disparity in taste is observed, inhabitants of Amritsar prefer stuffed paranthas with curd whereas people in the Malwa region adore bajra khichdi.

The dishes are prepared in a spicy gravy and the bread are baked with extra ghee. The secret of taste in Punjabi dishes is the exotic use of spices with a considerably high amount of ghee and oil. Punjabi etiquettes for serving as well as eating the food are also very elegant. Let us take a look at some of the popular Punjabi servings:

Sarson da Saag and Makki di Roti:

It is a dish typical of Punjab. The luscious green sarso saag and baked makki di roti is not only a tasty combination, but also very heathy. It is very nutritious as mustard is high in proteins and iron. Some spinach is also added with mustard leaves to add more nutritional value, vibrant green colour and thickness to the saag.

Makki di Roti is the bread made out of corn flour. It is generally eaten in winters and bears a yellowish colour. The bread is made circular and then baked in a traditional way, on a tawa. The roti is then eaten with butter and the saag.

Butter Chicken:

Butter chicken, also known as Murgh Makhni is a very popular non-vegetarian ecstasy from Punjab. The chicken pieces are cooked in a tomato gravy with spices like garam masala, ginger, garlic paste and chili are extensively used. It is cooked in a tandoor generally, but can also be roasted or grilled. It is an irresistibly luscious dish that is liked by most of us. It is mostly served with Butter naan.

Lassi and curd:

Punjabis are passionate about curd, lassi and buttermilk. Lassi is basically sweet beaten curd and is the favourite drink of Punjab. It is thick, creamy and filling which can easily quench your thirst in summers. It is freshly prepared and does not contain any added flavours. Curd is an essential part of Punjabi meal and is eaten with Butter paranthas. Buttermilk or chhachh is prepared by whipping curd and removing the butter which comes on top. It is a year-long drink and is usually served with meals.

Bukhara Dal Makhani:

Dal Makhani is an awesome Punjabi dish that is prepared from a combination of Indian black lentils and beans. It is cooked with spices and whipped cream to give the gravy a thick texture. It is a close cousin of the popular dish dal makhani. It is slow cooked in a tandoor and is usually served with naan.

Punjabi Kadi Pakodi:

Kadi Pakodi is a very popular dish that is made regularly in Punjabi households. In this dish, pakoras are cooked in a spicy and sour soup made from gram flour (besan). It is eaten with rice or chapatti. The taste is dependent on the sourness of the curd used. The pakoras are optional, but adding pakoras adds a different texture to the kadi. It is a very delicious and easy to cook dish which is a staple food in Punjabi homes.

Paranthas:

Paranthas are a routine diet in Punjab. These may be made simple or with different fillings like that of cheese, potatoes, cauliflower etc. Paranthas are basically stuffed flat bread made from wheat flour which are then cooked in ghee or oil. These are high in calories and are generally eaten for breakfast or brunch. Aaloo da Parantha which is stuffed with potato filling is the most popular of them all.

Tandoori Chicken:

Tandoori chicken is a popular Punjabi non-vegetarian dish. Pieces of chicken are roasted or grilled and then cooked with a mixture of yoghurt and spices at high temperature. It is generally cooked in a traditional clay oven (tandoor), and hence its name. It needs to be marinated for at least 8 hours or overnight.

Sweet Dishes:

Just as no meal is complete without sweets, so is the case with Punjabi meal. Some of the sweet dishes typical of Punjab region are Gazar ka Halwa, Makhane ki Kheer, Channa Rabdi, Doodhi ka Halwa, Lauki ki Kheer etc. Pinni is a traditional Punjabi sweet that is prepared during winters in Punjabi households. It helps keep the body warm and keep the seasonal diseases at bay.

Besides these dishes, there are several other lip-smacking vegetarian and non-vegetarian dishes. Rich in taste and good in the presentation are the key feature of any Punjabi food. The Punjabis pay heed to every detail of the food like taste, aroma, texture and flavour. So, whenever you get a chance of having the wholesome Punjabi meals, just grab it. But do not forget to keep a count of your calories!

July 6, 2014
Celebrating Jharkhand’s Art and Culture

Jharkhand is one of those states in India which are thought to be backwards and under-developed because of one reason or another. In case of Jharkhand, the reason is the inhibition of modern life to keep the traditional values intact.

Jharkhand is a land where from the legendary Asurs and Santhals, to the Banjara, Bihor, Chero, Gond, Ho, Khond, Lohra, Mai Pahariya, Munda, Oraon, Kol or Kawar-over thirty-two tribal groups have left their impression of tradition and culture. The culture of Jharkhand is established on the grounds of these ancient tribal civilizations.

Of these ancient civilizations, all that remains is music, art and culture that is preserved and reinstated by the efforts of these tribes. Celebrations of tribal festivals beautify the actual art forms like music and dance. The dance movements of these tribes are very much like a warrior’s movements on drum beats. Whether one can understand the language and lyrics or not but the cultural heritage preserved so cautiously never goes unnoticed. Some of the very famous folk dances of Jharkhand are:-

Santhal- This is a group dance performed by the Santhal tribe during all special festivals and occasions. It is accompanied by musicians playing flutes and drums. If you want to see this dance of unity, spring is the perfect season. Santhal tribes celebrate the arrival of spring with this traditional dance form.

Paika-

Paika is the traditional dance form of Jharkhand performed to entertain the guests. The musicians playing flute, shehnai and dhols lead the dancers. There is an amazing fascination in this dance form as the dancers with colourful costumes perform this dance and add the flavor to every festivity.

Chau- This is different from other dance forms of Jharkhand because in case of Chau, dancers wear a mask while performing. This mask adds to the attraction of this form. Contrary to most of the other dance forms, there is no need for expressions. The body movements and hand gestures make up for the expressions. Ancient tribal stories are told by this art form.

People of Jharkhand have an artistic approach in whatever they do. Art is like the founding stone of every culture. From wall paintings to wooden crafts there is a treasure of art in Jharkhand’s villages.

The slender and strong bamboo that is grown in Jharkhand is used for amazing crafts like basket making and fishing equipments. The Jharkhand crafts of wood are mainly of day-to-day use. The different articles that the people of Jharkhand make include window, boxes and the panels of doors. On special occasions, they also make wooden toys. There is a special technique of making bowls and plates from grass leaves which are used for big festivals.

Apart from bamboo-work, Seenk-work, Kasida, Pottery, Stone craft, textiles etc these people also excel in body paintings , tattoos, stone cutting, bull painting ( during Bandna) folk painting fresco, sculpting horse, elephant etc; for the uses of rituality. Scroll painting or Paitkar is famous but recently became obsolete. Two great art forms from Jharkhand that have found recognition in the world outside tribe are Sohrai and Khovar. Traditionally these are art forms in which walls are painted during special occasions.

Khovar-

These are the special types of paintings representing bonding. These are painted on the houses during marriage season. Firstly, the house is covered with a coat of black colour. When this coat dries, another coat of different colour (preferably white) is painted. Later with the help of combs the outer cover is skillfully scratched to make pattern on the wall. These make very interesting and beautiful pattern on the walls. In order to preserve this art and make it accessible, tribal people have started making it on hand made papers.

Sohrai-

Technically, Sohrai is a festival celebrated by the Kurmi and the Prajapati tribes during the same time as Diwali. In this festival, the cattle and their god- Pashupati- are worshipped to ensure the fertility of the land and harvest. The tribal people decorate their houses during this festival and that is why the wall paintings are also called Sohrai. These are colourful paintings done totally by using natural pigments mixed in mud. Artists use chewed sticks which people in villages use to brush their teeth with. Just like Khovar, Sohrai artists have also started making this art on papers to keep the tradition alive.

The work of Jharkhand’s tribes deserves a large-scale recognition. But unfortunately, they have not got the fame that they should have. This is owing to the fact that most of these art forms in the state are the domain of the people who belong to a variety under-privileged tribal sector. These people are not well equipped with the ways of marketing and advertising. Hence, they have yet not been able to acquire the promotional skills.

July 4, 2014
Famous Cheese Recipes for Cheese Lovers

Think about Cheese and the image which comes to our mind is melted cheese on pizzas, vegetables covered with melted cheese, cheese sandwich etc. The list is endless. Cheese is popular all over the world and is one of the ingredients loved by each and every heart. A person who loves cheese is entitled as turophile. In ancient times, there had been a special kitchen in Rome, which is especially maintained for the preparation of cheese. Every cuisine in this world is incomplete without cheese. In 16^th century, it is known to be the currency in Denmark.

Cheese is a food obtained from the milk of buffalos, cows, goats or sheep. It is formed by the coagulation of milk and milk must be acidified. Finally solids are separated out and given a final form. United States, being the largest producer produces 2000 varieties of cheese. It is a large source of protein, calcium and phosphorus.

You must be thinking now cheese is ready and this is all about cheese, but actually now the picture starts. All the cuisines all over the world use cheese as special ingredients. Every dish is incomplete without cheese whether it is margarita pizza, cheesecakes, Savory Corn tarts, Gratin of potatoes, pasta, fondue, macaroni, etc. The list is not completed here, rather it is endless. The preparation of these dishes requires cheese as the main ingredient, but they also require some other ingredients to complete its preparation and now we will discuss some of them.

Oreo Cookie cheesecake is a much loved dessert by the children. It contains oreo cookies, melted chocolate and creamy cheese. Initially crushed down the cookies and mix it with butter. Then beat sugar, cornflour and cheese along with egg one by one. After this add vanilla essence and melted chocolate in it. Pour the solution over the crust and allow it to bake at 180 degrees C for 10 mins and then decrease the temperature to 100 degrees C for 2 hours. Allow it to cool down and then cut down the slice and it is ready. In every bite of these slices you will have a taste of creamy cheese on your tongue and after every bite the only thing you will speak is “yummy cheese”.

When you talk about cheese, slideshow of hot sizzling pizza flashes across your mind. Isn’t it? So here comes the best cheese based pizza’s recipe i.e. Margharita. Take the dough and place it on the tray for pre-heating. Cover it with a layer of mozzarella cheese and spread a layer of pasta and basil leaves. Put the prepared material into the oven for 10-12 minutes. Now, after this drizzle down some olive oil and pepper on it. The pizza is ready to be served and cut down the slices too.

Cheesy dip items are all we want now days. Then how could you forget about gratin of potatoes along with garlic cream. It is a yummy dish with very easy recipe. Cut the potatoes and grate down the cheese. Now add salt and pepper to the potatoes.Now layer the pieces of potatoes and add all the grated cheese along with the garlic cream to it. If the bowl is empty add another layer of potatoes with the garlic cream and cheese. Cover it with butter and allow it to bake at 180 degrees C for 25 minutes. After the potatoes are fully cooked and surface of potatoes covered with cheese becomes brown, then it is ready to be served.

If cheese and pasta lovers are together then four cheese pasta will be there in their menu definitely. This item is as cheesy as cheese. Initially boil the pasta in salted water and mix it with the olive oil. Boil milk with thyme, bay leaf, rosemary and onions and mix the butter with flour. Add both the mixture slowly along with the pepper and salt and stir it. Grate different varieties of cheese like Parmesan, Brie, Emmental and cheddar. Add this to the above sauce. In a pan, add garlic, chili flakes and tomatoes to it. Now mix it properly and serve.

Melted cheese is far more delicious and yummy than the melted chocolate. Here comes another melting cheese dish known as ‘Cheese Fondue’. Fondue is prepared with the help of melted cheese and is a popular Swiss dish known all over the world. Varieties of cheese such as Gruyere and Emmental are added to white wine. Now hot mixture is ready and next you have to add vegetables like baby corn, broccoli to it. Enjoy the cheesiness in every sip of this fondue.

These are some recipes famous all over the world. So if you haven’t tasted any of these dishes, then what are you waiting for. Go to the nearby cuisine and place the order. Spend some cheesy moments with the cheese. Go cheesy, think cheesy and eat cheesy…!!

July 1, 2014
5 Things you gotta know about Meditation
Whenever “MEDITATION” word crosses any where we tend to imagine Yogis or mental training. That doesn’t mean meditation don’t involve them in the picture, it’s just not the whole scenario. Yes! Meditation is needed. Why? It’ll be discussed further in the post, but let us first free ourselves from the preset definition of Meditation in our minds and start from the basic.

One of the defining features for living beings as we all know is Sensitivity. What’s sensitivity? It involves ability to adapt after we sense our environment. Humans gain sensitivity through Consciousness. Consciousness means forming a perception or being aware, of ourselves and our surroundings. In other words, through our consciousness we sense around the environment and respond respectively.Robots or machines if called simplistically are made by humans; still there is scope for collaborating conscious into their intelligence which is called Artificial Intelligence. Hence, being conscious is a unique feature of us, Humans!

Now, there are three states of consciousness: waking, dreaming and sleeping. When we are awake, we sense our surroundings and respond to the situations we encounter. But, if we just have a normal stimulus-response relationship with our environment, why do we encounter conditions like stress? Because, every day we wake up and try to do activities that pleases our senses. The fascinating thing about our senses is like any other system in our body its needs increases exponentially with time. So, we can never satisfy them and the exhaustion resulted from this pursuit results in most cases of stresses. In the world where competition weighs everything down, we aren’t in a situation to compromise with the best we can give. So, it all comes down to increasing your potential to be a better person than a second before.

What do we need for that?

Calm and composed mind gives clarity to the thoughts in our mind which facilitates decisiveness, Coherent while communicating and gaining Emotional stability, intuition are just some of the mention able benefits.

So, Why Meditation?
1. It calms the “Freak-ish” side of you.
At situations when you don’t know why you were screaming at that person or flipping out or just runaway from there,

reason behind them are some unsettled thoughts and emotions which had been buried or repressed for some reason. Point to be made is neither you nor others like this side of you. Meditation drifts mind from the chaotic state to more stable disposed one, in this state you are able to focus all your energy to relax your mind. The repressed thoughts and emotions are if not resolved then at least isn’t projected as anger or frustration. So, after you’re done with meditating for a while; the calm mind forgets about the happenings and is ready for a fresh start.
1. You become Smarter!
Yes, it’s true and sure is so much heard from our parents, elders or counselors.

Now, come on it’s not like you meditate once in a month or week and you expect to top your boards. Once you cultivate a regular habit of meditating, it increases an individual’s focusing power which improves attention. More you give attention to something, more you will be grasping that topic.
1. You’ll be upgraded!
Yeah, it has been found out that meditation increases an individual’s level of consciousness. The benefit of evolving your level of consciousness is that the amount of disorder or disturbances in the life seems to be negligible. This means that with regular assimilation of meditation trivial disappointments would last for like a moment for you, not occupying all of you, all day.
1. Apart from mind, it’s good for your body too!
Meditation has been found to stimulate parasympathetic nervous system that is responsible for fight or flight response for the body. It calms down the body from the provoked state. This reduces the anxiety level for the individual which in due course of time can even treat disorders like insomnia.

It slows down the respiration making an individual take only longer and deeper breaths. Why is it important? Every breath we take in gets oxygen and supplies it to the lungs which get transported to rest of the body from and we know oxygen is pretty important for every organ and system in the body. So, shallower and faster breaths cut down the time for this procedure, resulting in hasty transportation of oxygen and carbon di oxide.
1. Get rid of those blues.
Meditation balances the neuro-chemical system of the body which reduces not only anxiety but also depression and moreover increases your critical thinking power! How’s that?It also helps staying in the present moment and it affects all aspects of your life and relationships.

Meditation does or so more than that, it transforms one’s personality for good. Individuals get to know more about themselves and this brings about thirst for discovering more about enigma of life. The questions encountered after that like “What is life? And Why I go in a circle of happiness and sadness round and round?” will take you into a different yet exciting journey altogether. This will only enrich your consciousness more and more resulting in you perceiving the whole universe as part of oneself. However easy and insignificant it may sound, it’s important for a human to get the answers for the same in his or her lifetime.
July 1, 2014
Sway the Ballroom Way!

Dance is a way of life! People are rarely wrong when they say this, as dance expresses many lively aspects and emotions. Be it love, anger, disputes, chastity, entertainment, surprise, bliss, sadness; dance can represent every shade of human emotion. The movement to a rhythm is emotionally soothing and one confers a sense of accomplishment. Dance helps one to build confidence and express oneself; two things that every individual finds essential.

The more romantic sort of a dance, however, is a ballroom dance. Ballroom dances are partner dances enjoyed socially and competitively worldwide. Love is an expression that can be shown beautifully in almost any ballroom dance form. Be it aggressively, possessively, intimately, softly, or delicately, a ballroom dance can show it all. It is considered an art form.

It is bodily movement synchronized with a rhythm provided by some form of musical instrument. While the music is itself an art form, in dancing one takes advantage of the rhythm. Through tradition certain rhythms that are synchronized with selected patterns of body and foot movement are adopted. These patterns are then given names such as Mambo, Waltz, Cha Cha or Tango.

Jive:

Jive is a dance style that originated in the United States from African-Americans in the early 1930’s. It was originally presented to the public as ‘Jive’ in 1934 by Cab Calloway. Jive is one of the five International Latin dances. In competition it is danced at a speed of 176 beats per minute, although in some cases this is reduced to between 128 and 160 beats per minute. It is a lively form of Swing dance, and a variation of the Jitterbug. While there are many complicated versions of jive, some of which involve flipping the female dance partner, the basic dance is well controlled, with a six count foot pattern.

Paso Doble

Paso Doble in Spanish, literally means double step. It is a traditional dance in Spain and is danced to the kind of music played when the bullfighter enters the bullfighting ring (Paseo) or during the passes(Faena) before the final kill, during a bullfight. Paso Doble is a lively style of dance to the duple meter march-like Paso Doble music. It is modeled after the sound, drama, and movement of the Spanish and Portuguese bullfight. Famous bullfighters have been honoured with Paso Doble tunes named after them.

Cha Cha

The Cha Cha is danced to; a little obvious, Cha Cha music, introduced by Cuban composer and violinist Enrique Jorrín in 1953. Styles of the Cha Cha dance may differ in the rhythmical structure. The original Cuban and the ballroom Cha Cha count is “two, three, chachacha” or “four-and-one, two, three”. The dance does not start on the first beat of a bar, though it can start with a transfer of weight to the lead’s right. Partners work together to synchronize each movement in perfect alignment.

Mambo

The Mambo is one of the most sensual and emotional Latin American ballroom dances. Swaying hip movements, facial expressions, arm movements and holds all add to the sensuality of the dance. Mambo music was invented during the 1930’s by Arsenio Rodríguez, developed in Havana by Cachao and made popular by Dámaso Pérez Prado and Benny Moré. In the late 1940’s, Perez Prado came up with the dance for the mambo music and became the first person to market his music as “mambo”. Prado moved his music to Mexico, where his music and the dance was adopted. The original mambo dance was characterized by freedom and complicated foot-steps. Some Mexican entertainers became well known dancers like Tongolele, Adalberto Martínez, Rosa Carmina, Tin Tan and Lilia Prado.

Rumba

The Rumba is considered by many to be the most romantic of all Latin ballroom dances. It is often referred to as the “Grandfather of the Latin dances.” It is one of the ballroom dances which occurs in social dance and in international competitions. Among the five international Latin dances, Rumba is the slowest. It was derived from a Cuban rhythm and dance called the bolero-son; a genre of slow-tempo Latin music and its associated dance.

Tango

Tango, in Latin, means touch. This sensual ballroom dance originated in South America in the early twentieth century. It is one of the ballroom dances which is most fascinating to watch. The Tango consists of a variety of styles that developed in different regions and eras of the world. The dance developed in response to many cultural elements, such as the crowding of the venue and even the fashions in clothing. The styles are mostly danced in either open embrace, where the dancers have space between their bodies, or close embrace, where the dancers connect either chest-to-chest (Argentine tango) or in the upper thigh, hip area (American and International tango).

Waltz

The Waltz is one of the oldest of ballroom dances, dating from the mid-Eighteenth Century. The German “Lander”, which is a folk dance, is supposed to be its predecessor. The name; “Waltz” is a developed form of “Waltzer”, which was derived from the Latin “Volvere”, which means rotation. When The Waltz was first introduced to the world in the early Nineteenth Century, it was treated with resentment because it was the first dance where the couple was in close contact. The man’s hand was to be wound around the lady’s waist and they were to dance so close that their faces almost touched. This is called a Closed Position in dance terminology. Waltz dancers appear to glide around the floor with almost no effort, showing its grace and elegance.

Samba

Samba is a Brazilian dance, which originated in Bahia, Brazil. Around the world, it is known as the symbol for Brazil and the Brazilian Carnival. It has also become the symbol of Brazilian national identity and is considered to be one of the most popular Brazilian cultural expressions. Traditionally, the samba is played by strings and various percussion instruments such as tambourine. Influenced by American orchestras in vogue and the cultural impact of US music post-World War II, Samba began to use trombones, trumpets, flutes, and clarinets.

July 1, 2014
Delicious Food Culture of India

India has one of the most colorful and aromatic cuisines in the world. Varieties of Indian food is countless. The Traditional Indian food is widely appreciated for its fabulous use of spices and herbs. Indian cuisine is famous for its large assortment of dishes. The cooking style varies from state to state and region to region. Indian food has many crown jewels which are hidden in many homes in Indian villages and towns. The entire country is suffused with scent of spicy curries coming from local restaurants and street stalls. A typical Indian meal consists of salty, creamy, sweet, spicy, hot and pungent flavors. Many regional specialties are enjoyed throughout India, and worldwide.

RAJASTHANI FOOD-

Rajasthani cuisine is an array of colorful, spicy and unique dishes. It offers a fabulous variety of mouthwatering dishes. The food style of this fabulous desert state of India is affected by the natural indigenously and topography available ingredients.

Dal Baati churma- Dal Baati Churma is Rajasthan’s most favored and famous meal. It is a Rajasthani dish which has three servings termed as dal, Baati (baked wheat balls), and churma (sweet cereal powder). Baati is served with dal and churma. Ghee is applied on Baati to make it more delicious.

Gatte Ki sabji- It is known as a spicy dish in Rajasthani Thali. It consists of the rolls of besan poured into the gravy of sabji and then cooked with pouring spices into the same.

Bajre Ki Khichdi- Khichdi is easy to digest and is healthy Indian food prepared from rice and lentils. Vegetables such as potato, cauliflower and green peas are commonly added.

Jodhpur Mawa Kachori- Mawa Kachori is a sweet made of mawa stuffed in kachori. It is a very prestigious and special dish originated from Jodhpur, Rajasthan.

Ghewar- Ghewar is a delicious Rajasthani sweet which consists of rounded cakes of wheat flour in which sugar syrup is poured. Paneer ghewar is garnished with paneer and is highly demanded for their tasty flavor.

Besan Ki Chakki- It is a traditional Rajasthani sweet made of Gram flour. Gram flour is a major ingredients here which is used to make some of the delicacies like gatte ki sabji, khatta, pakodi etc.

GUJARATI FOOD-

The traditional Gujarati food is primarily vegetarian contains a high nutritional value. Gujarati cuisine has so much to offer and each and every dish has an absolutely different cooking style. It is mostly served on silver platters along with rice and wheat breads.

The most popular form of meal of Gujarat, a typical Gujarati thali or meal consists of dal, roti, rice and Shaak which is cooked vegetables, with accompaniments of pickles and roasted papads. Popular beverages consists of buttermilk and tea. Sweet dishes of Gujarat contains laddoos and mango.

Handvo- It is a traditional Gujarati savoury cake. It is a nutritious meal in its own right when served with chutney and buttermilk. It is crispy from outside but soft from inside.

Khaman Dhokla- Khaman Dhokla is a very famous food savored by Indians around the world. It is traditionally made from Bengal gram lentil. It is very fluffy, soft and spongy in texture. It is perfect as a snack for any time of the day.

Mohanthal- It is a traditional sweet of Gujarat. It tastes a bit like fudge and is one of the most popular and traditional dishes served at Gujarati weddings.

SOUTH INDIAN FOOD-

South Indian cuisine is based on rice. Rice is combined with lentils to make wonderful dosas, vadas, idlis and uttapams. They are combined with sambhar, rasam and curried vegetable etc to give them a delicious flavor. South Indian food is also famous for its mixture of coconut, a wide variety of fishes and root tubers. Kerala is another state of South India. In this state, the food of localites is fish accompanied with rice of usually large size grains. Kerala cuisine also has a variety of chutneys and pickles, and crunchy pappadums, banana chips etc. In Andhra Pradesh, the food prepared is believed to be quite spicy and hot in nature. Some of the most famous eatables of this state are kurmas, yummy grilled kebabs and the delicious Biryani.

PUNJABI FOOD-

Punjab is known for its spicy, delicious and butter laden food throughout the world.

Sarson Da Saag and Makki Di Roti- It is the traditional winter dish of Punjab. It is highly nutritious as it contains mustard leaves which are great source of iron and protein. It is served with lots of butter ad ghee.

Lassi- It is the favorite drink of Punjabis. It is made from beaten curd and milk. It is mostly served there in steel glasses.

Rajma Chawal- It is one of the main course dishes of Punjab. It is served with steaming hot boiled rice known as chawal. It is a wholesome meal because it is rich in carbohydrates, iron and as well as in protein.

Butter Chicken- Punjab is famous for its spicy and best chicken dishes whether it is tandoori or curry chicken. It is high in calories but a mouthwatering creamy dish as it contains butter. It is served with butter naan.

July 1, 2014
INDIAN CULTURAL DIASPORA AND DIVERSITY

The India of today has had its first human settlement roughly around 7500BC by an ancient submerged river settlement in the Gulf of Cambay. It is believed that Homo heidelbergensis were the first to arrive in India touting crude stone tools. Around 70,000 years ago, modern humans migrated east, out competing the natives and were responsible for the disappearance of the so called hobbits.

Asko Parpola, Finnish Indologist and Sindhologist proposed a theory of the first Indo-European speaking invaders called ‘Dasas’ being the first to arrive in the subcontinent. They were succeeded by the Indo-Aryans, the Rigvedic Aryans. The study of the Indo-Aryan migration was studied by Max Muller in the mid 19th century. The advent of the Dravidians is dated much before the Aryans, who were supplanted later. The earliest settlers of the North-east were the Austro-Asiatic followed by the Tibeto-Burmese and then by the Aryans. The entry of Islam is marked by the Arab traders as early as 7th century AD to coastal Malabar, then to coastal Gujarat in 11AD and to North India in 12AD with Turkish invasions. The amalgamation of many such entries into the nation laid foundation for the pillars of the “Indian Cultural Diversity”.

For any other country in the world, diversity might be an inconsequential phenomenon laid backstage. But, in India with a population of over 1.21 billion people, more than 2000 ethnic groups, 1,635 languages, over 6000 dialects, 6 main religions and scores of other faiths, diversity in India is a gargantuan expression.

The beauty of this country lies in the assimilation of various cultures, tradition and people, emerging out as a beautiful dawn spreading its rays to the rest of the world. The sublime charm of India lies in the fact that there is no centralization of cultures in a place but a complete dispersion throughout the country. The ringing of temple bells, prayers at the mosque, carols sung in the church, meditation in the Buddhist shrines, jap in the Gurudwaras, invocations at the Jewish and Parsi temples, the Zoroastrian fire temples, there is a magical binding in the air breathing out fumes of national integration unparalleled to any other nation in the world.

Being a multi-religious society festivals are celebrated with great pomp and welled up enthusiasm across the country. Hinduism being the dominant religion of the subcontinent intertwines many traditions and celebrates many festivals like Navrathri, Diwali, Sivarathri, Ganesh Chaturthi, Holi and many more. Muslims fast during the month of Ramzan and celebrate Bakrid, Milad-un-Nabi, Waqf al Arafa and Hijra. Buddhists observe Buddha Purnima whereas Sikh festivals include Baisakhi and Gurunanak Jayanthi. Adding colours to all these festivals is the Dree, a tribal festival celebrated in the North-east. Some festivals are celebrated by many communities with matched up excitement and fervor. The whole country adorns beautiful attire, with an assortment of festive cuisine, larger than life idols, clothing, rituals, and harboring harmony fulfilling the connotation of universal brotherhood.

Indian weddings are known all over the world for their opulence, colors, exquisite dressing, lavish decorations, enthralling music, dances, potpourri of dishes, vedic mantras and chanting exclusive to each religion. Marriages are preceded by Sangeet, Mehendi and many other fun filled activities bringing families together and sustaining bonds from ages. The emphasis is laid of the union of two families and the married couple. Many wedding customs are common to many religions. Kanyadan, vows around the fire are a forte in Indian weddings. The bonding of two souls is a tranquil treat to the eyes gathered. The Indian wedding system is being hailed all over for its assertion of family values.



Greetings are an inevitable part of Indian culture. Be it Namaste, vanakkam, assalmu alaikum, sat sri akal or swagatam, reverence to the elders and mutual respect to peers is the main criteria of such salutations. “Godliness in me bows to Godliness in you” is the substance of Namaste and assalamu alaikum refers to “Peace be upon you”. Every greeting is to convey a wholehearted obeisance and a hope for each other’s prosperity.

The cuisine of India is unique to every state and region. It is heavily influenced by religious, cultural and traditional choices. It deploys a wide range of food preparation styles and techniques, culinary, spices, herbs, vegetables and fruits, each of them exclusive to a place. Every place in India is famous for their variety of dishes. Foreign invasions, trade relations have brought new foods later integrated into the local cuisine. Turmeric is a main ingredient of Indian food to which even the western world has found taste. Hyderabadi biryani, Gujarati dhokla, Poha of MP, UP’s gajar ka halwa, Sarson da saag of Punjab, Rajastani kachori and many more, sets the tongue buds dancing to their taste. Harold Mc Gee, author of On Food & Cooking states Indian food carries the taste of strangeness and confusion and wonder.

Clothing in India depends on the climate, topography, traditions and ethnicity. Kancheepuram pattu saris, ghagras of the north, mehelka sador of Assam, chudidaar, salwar kameez, women’s clothing comes in a wide range of hues and colours like the rainbow. Dhoti, pancha-lungi, sherwani, dastaar, peta form the men’s wardrobe. India is a home to many weavers with varying fabric arts like zardosi, chikan work, kashmiri work, phulkari, kasuti and kantha embroidery. They depend on the fabric texture, design and workmanship in expressing the art with thread. Festive seasons have people decked up in rich fabrics depicting social status. India’s clothing history goes back to the Indus civilization where cotton was spun, woven and dyed. Ancient Greek historians Herodotus and Arrian speak volumes of Indian clothing methods with opulent beads and dyes.

India has had a long romance with the art of dance and music. Natyasastra (the science of dance) and Abhinaya darpana (mirror of gesture) are the surviving Sanskrit documents of the art of dance. Indian classical dance includes eight forms; Bharatanatyam of Tamil Nadu, Kuchipudi of AP, Kathak of UP, Katakali and Mohiniattam of Kerala, Yakshagana of Karnataka, Manipuri of Manipur, Odissi of Orissa and Sattriya of Assam. India is a home to a spectrum of folk dance forms like Bhangra of Punjab, Bihu of Assam, Kolattam of AP, Lavani of Maharashtra, Chhau of Jharkand, the list being a long drawn one. Dance is a way of expression. Mythological tales are mostly depicted in dances. But in this emerging world, Indian dance has also undergone many changes and are standing for social issues too. India’s tryst with music has a history spanning millennia and is grouped into Indian classical music, folk music and pop. Carnatic and Hindustani music are the classical forms, the later once being a subset of the former. They are traced back to 15th-16th centuries AD. Such diversifications in art forms are unprecedented in the entire globe.



The Lavani Dance

Indian art forms have gained popularity over years and many foreigners have shown keen interest in perfecting the art. Out of reverence to the art, they have opened schools in many places of the world. Drama and theatre also find a decorous place with Kalidasa’s famous plays of Shakuntala, Meghadoota and later Bhasa. Oldest, yet surviving theatre traditions of the world is the 2000 years old Kutiyattam in Kerala. Indian culture is an exhaustive list of varying streams, streamlined with changing times evolving every time with a new look yet maintaining the vintage of the past.

Kutiyattam Sanksrit theatre

India is a land of veritable treasures in the realms of art of painting and astounding architecture. India surpasses others in transmitting spiritual contents into expressions through colours, personifying high ideals and common beliefs of people. The cave paintings from the Ajanta, Ellora, Sittanavasi, Bagh and temple paintings conduces to fulfill the ultimate aim of life, moksha from the cycle of rebirth and death. Sculptures come down from the Indus civilizations which are made of bronze, stone and other pottery figurines. There is a Greco-Roman, Greco-Buddhist influence on sculptural forms. Many Hindu temples indicate strong architectural base encompassing multitude of expressions over time. Indian architecture has influenced eastern and south eastern Asia due to the spread of Buddhism. There is a difference of temple architecture in north and south India with the latter ones spread over large areas and representing the Dravidian format, while the former has a stamp of Aryan architecture. Thus it can be said that Indian tectonics has a profound presence in the world.



Vittala temple, Hampi

Kalaripayattu from Kerala is one of the best known forms of martial arts. Paiki akhada, mushti yuddha are among the other forms. The medicine of Ayurveda has paved its way gaining admiration from all over the world. Panchakarma, a subsidiary of Ayurveda is a holistic approach which has spread its reach far and wide. Indian mythologies Ramayana and Mahabharata are the centre lore of Indian civilization changes.

Kalaripayattu Ayurveda

Such a multifarious civilization is a paragon to the world which blends itself with every culture forming a beautiful and closely woven web transcending religious boundaries. The bounty of Indian culture is incalculable. It a complex society, but one which has a tolerance towards others way of life which makes it stand apart. The cultural diaspora of Indian culture is a cool breeze bringing fragrance to lives. Indian culture is a bag of surprises surmounting the anticipations of a new cultural onlooker and never ceases to surprise the world.

July 1, 2014
Four Appetizers from Bangladesh that Will Blow Your Mind!

Not a very long time ago when both the Bengali sisters were conjoined, India witnessed a phenomenon in cuisine from this part of the country. Although Bangladesh today is not physically part of the nation we call our Home, fond memories of togetherness live on in the food enjoyed by West Bengalis. A large part of Bengal houses those Bengalis who had had their roots in East Bengal but have been living in the western counterpart for generations. Bengali Recipes thus include a significant melange of the East and the West. Here’s reliving ten appetizers from the other side of Bengal that will make you want to be a different kind of Bengali 😉

• Fried Fish:

Wash a kilo of surmai fish (if you have a knack towards experimenting, go ahead!) and put half a tablespoon of salt, dill seed, coriander powder, tamarind pulp and ginger garlic paste. Put in an egg, mix it well and marinate for a while. To prepare the batter, mix some corn flour, salt, red chilli flakes, black pepper, gram flour, dill seeds and cumin seeds together. Take a piece of fish, roll it in dry ingredients and deep-fry till golden-brown. This dish is high in nutrients and fish is very good for both brain growth as well as hair. Not only that, this dish is very easy to make and serves to cure all evening-time hunger woes. Do not lose heart if you don’t get it right at the first go. With time and patience, this fish-preparation will become a piece of cake.

• Crispy-fried Cauliflower:

Four tablespoons of rice flour, one tablespoon of corn flour, half teaspoons each of red chilli powder and cumin powder, one-fourth teaspoon of turmeric powder and half teaspoons each of salt and sugar should be mixed well in a container. In another container, beat an egg, add one teaspoon of soya sauce and three tablespoons of water. Mix well.
After a smooth batter is made by mixing these two mixtures, it should be set for around 10 minutes. In the meanwhile, take a saucepan and pour in some water. Add some salt (not more than one teaspoon) and leave it to boil. As the water boils, add 10-15 cauliflower pieces (all cut to an inch in size) and boil them for 5 minutes till the flowers soften. Drain the water. Heat some oil in a pan and keep adding the flowers after slowly dipping them in the batter that you have already made. Fry them, till you get the lovely brown tinge. Be patient with this dish, any hurry might result in loss of crispiness. Take the flowers, keep them on some tissue paper to soak the excess oil and then serve to your amazed guests!

• Eggplant Fry:

This eggplant fry coated in besan is a huge hit on this side of the border too! Known as the infamous “beguni”, this dish can be a wonderful pre-meal snack or even a lovely evening-time munchie. The procedure is as follows: take half a cup of besan or gram flour, half teaspoons each of turmeric powder, red chilli powder and cumin powder, 2 teaspoons of rice flour, 3/4th teaspoons of baking powder and half a teaspoon of salt.
Mix them well in a bowl and make sure the distribution of ingredients is as even as possible. Add water to the mixture and stir well to make a smooth batter. Keep it aside for half an hour to forty-five minutes. Now, the eggplant needs to be washed and sliced into pieces not more than half centimetres thick. Heat the oil on a medium flame, coat both sides of the eggplant pieces with besan and then carefully launch it into the oil. Fry both sides of the pieces till you get a nice golden-brownish tinge. Soak the oil on a paper towel and serve with or without ketchup.

• Vegetable Cutlet:

This is very good news for all the vegetarians out there! It is indeed a stereotype that Bengali food is nothing without meat and fish… and an untrue one at that! This vegetable cutlet will surely win over all, no matter what their preferences. Grate 2 medium-sized boiled potatoes and set them aside. Boil 3-4 cups of water, add two cups of mixed vegetables and a pinch of salt just when the water starts to boil. Boil for 5 minutes. Drain the water and leave the mixture to cool down.
Squeeze the water from the vegetables. Mash the vegetables but do not make a paste. Heat one tablespoon of oil in a pan, add cumin seeds and crushed cashew nuts and fry all a while. Add chopped onion and continue frying till the onion becomes soft. Add half a teaspoon each of chopped green chilli, ginger paste, garlic paste and fry for a few seconds. Add the vegetables (not the mashed potato) fry till the water dries up.
Take the vegetables in a mixing bowl, add the grated potato, and mix all. Add cumin powder, red chilli powder, garam masala powder, chat masala, mango powder, chopped coriander and salt and mix them well. In case the mixture still seems watery, add a few bread crumbs. These will soak up the excess water. Take a part of the vegetable mixture, make the desired shape and coat it with bread crumbs.
Heat some oil in a pan. When the oil is well-heated, carefully put the cutlets in and fry till you achieve the golden-brown colour. Soak the excess oil on a paper towel. Serve with ketchup or chutney.
All these dishes are very easy to prepare and never cease to amaze anyone they are served to! So get the Bengali bit of your Indian identity alive and kicking! 😉

July 1, 2014