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The Himalayan marmot is one of the highest living mammals in the world. Himalayan marmots are found from 4000 m to the upper edge of the vegetated zone (ca 5500 m) in the mountains of Nepal, parts of India, and parts of Tibet. A subspecies of the Himalayan marmot, M. himalyana robusta, is one of the largest marmots and may weigh over 6 kg.
Virtually nothing is known about this species who goes by the common name "Tibetan snow pig".
The only US holiday named after an animal, Groundhog Day, is named after a marmot.
We left early for Asia’s longest lake and most beautiful lake among all. We reached Changla Pass through a narrow and tough road from Leh. It is the third highest pass in the world at height of 5289m. There is a army tea canteen which provides all the travelers Black tea and dry fruits at no cost. Beyond Changla another breath taking valley opens up along with some greenery where you can see Wild Himalayan Horses, Ibexes, Tibetan Antelopes, Himalayan Wolves, Black necked Cranes and our own favourite Himalayan Marmot (Phiya in local language). This fat rat, size of a small dog, from squirrel family was fearless and friendly. I game him my partner’s parantha and chocolates. We stayed some quality time with him in his wild while returning.
Read Our Canon Photographers Trip to Leh :-
saish746.blogspot.in/2009/10/leh-lehd-what-i-wanted-to-be...
We have manufactures roti maker which fully use for kitchen and include in kitchen appliance.Roti maker 'MADE IN INDIA' is totally new invention by our engineers. One touch to get rotis within second is possible by use of this machine of auto roti maker.Our compact body type roti maker machine is produced delicious roti one by one. To make it more improvable we have made it with very easy systematic technology.
chapati
pyaz ke
sath khate
hue garib
phir muskurayega
alu ko samose main
gale lagay ga,, alu
khushi ke mare
kach alu ban jayega
jab log sona nahi
pyaz ko zameen
se khojenge sant
sarkar banayega
aur sone ke bhau
pyaz ke samne
ek ana hojayega
na main koie
shayar na main
koie kavi..kanda
ke liye karo phanda
chara ghotala bhi
peeche reh jayega
jab right to reject
alu pyaz ka button
garib dabayega
rat ka bhula phir
subha laut ayega
optional title is kanda ghotala .
#firozeshakir
#beggarpoet
Inside the Sikh temple in Delhi. The women are making chapati for the free meals the temple serves. Courtesy of Rosie, my traveling buddy.
Not only do I love them anyway, but these were extra special, as they incorporated grated lemon peel and grated carrot. Delicious! I am quite unable to make them, so enjoy them all the more at Lucy's home. She knows how much I love them...
In the tea fields of eastern Bangladesh, lunch is typically salad made of tea leaves, onion, chillies and potatoes is eaten from a bowl wrapped in flat bread called "chapati" in South Asia. Photo © 2012 IMB / Kelvin Joseph
Langar (ਲੰਗਰ) is a Punjabi word for kitchen or canteen. In the Sikh religion, the meaning of langar extends to include the communal cooking, serving, and eating of traditional North Indian vegetarian food in a Gurdwara (a Sikh house of worship).
These scenes of preparing lunch for the hungry are from Gurudwara Sis Ganj Sahib in Old Delhi.
For the PhotoBlog story, please visit: www.ursulasweeklywanders.com/religious-practice/feeding-b...
701-703 Darling St, Rozelle NSW 2039
Excellent!
It's typically South Indian.
There's a bit of a wait before being served because they are very busy but also because these dishes take time to cook... They use fresh ingredients and whole spices and the flavours definitely shine through.
I had the Kotaiyur Kozhi Varuval - a dish from the famous colony of Chettinad, with crispy fried chicken fillets marinated in kotayur masala, served with seasonal petite bouche, homemade pickle vegetable and hung yoghurt dressing.
The chicken was so soft and that yoghurt dressing was outstanding!
I also had the Lamb Chukka - dry preparation of lamb in a blend of peppercorn, aniseed, red chilli and tempered with fresh curry leaves.
I had that dish with both steamed white rice and the wholemeal chapati.
The lamb was obviously slow cooked...because it was really tender. The dish had a bold flavour with the whole spices. It was great with both rice and chapati, which was nice and thick as it should be.
The drink was the Indian Beer, Kingfisher, which worked well with the dishes. Very refreshing. Maybe it's designed to work with spicy dishes?
I was in a good way surprised of the number of non-Indian customers they had. When I was waiting, there were non-Indian customers that came in and they were on first name basis with the staff. There was even a guy who brought his own tupperwares for his take-away. Based on my observation, I can tell that they've built good relationships with their customers. Then again, when the food is excellent and authentic many people will always be interested.
KOT ADDU: PAKISTAN: 20-February-2011.
Mrs. M Ishaque prepares "chapatis" or flat bread outside their pre-fabricated shelter home, while her daughter looks on, near Kot Addu in Muzaffargarh district of Pakistan’s Punjab province.
In late July 2010, heavy monsoon rains in the Khyber Pakhtunkhwa, Sindh, Punjab and Balochistan regions of Pakistan culminated in the worst-ever floods in the history that swept across the nation with disastrous effects. At one point, approximately one-fifth of Pakistan's entire land area was underwater.
The emergency homes were constructed by the Turkish Red Crescent Society for flood victims. Turkey donated more than US$200 million; out of which, US$126 million was contributed by the Turkish business community, and everyday citizens, to Turkish Prime Minister Tayyip Erdogan’s fund for flood-affected Pakistanis.
According to Pakistani government estimates, the floods directly affected about 20 million people, mostly by destruction of property, livelihood and infrastructure, with a death toll of around 2,000.
Photo: Muzammil Pasha/VNA Pakistan.
Another blast from the past, India in March
This was the kitchen in which they prepared all the food for the school children three times a day, vegetable curry for every meal with many, many Chapatis on the side!
As you can see, the conditions are not brilliant!
www.flickr.com/photos/43773646@N06/4513602049/in/set-7215...
Handheld photo then turned into a gentle HDR to bring out the shadows.
Aos poucos fui compartilhando com a Maria Luiza algumas vivências dentro da alimentação viva, e uma delas - há pouquissimo tempo - foi a utilização exagerada de trigo germinado. Conclusão: foi uma overdose de trigo germinado em forma de pão, almondegas, quibe, e etc. dentro de um curto periodo, o que me fez ficar pelo menos 5 dias sem querer ver grãos germinados a minha frente.
Com sua sabedoria e simplicidade, Maria Luiza me mostrou uma forma mais suave de utilização do trigo germinado, criando um chapati após processar o trigo - tornando assim sua 'massa' leve e agradável ao paladar.
Agradeço!
Sítio de Maria Luiza Branco
Domlur, Bengaluru, Karnataka［India］
★Maharashtrian Chicken Thali(₹240)
(An authentic Kolhapuri chicken masala, chapati, plain rice, solkadhi, lambda rassa, pandhra rassa, papad, onions & lemon)
. . . more than 200.000 chapatis are served on an average day!
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GURU KA LANGAR
Guru Ka Langar The tradition of serving langar Initiated by Guru Nanak Dev Ji and then established by the 3rd Guru Sri Guru Amar Dass Ji at Goindwal.
Even the Mughal King Akbar came and sat among the ordinary people to share langar.
The institution of Guru ka Langar has served the community in many ways. It has ensured the participation of women and children in a task of service for mankind. Women play an important role in the preparation of meals, and the children help in serving food to the pangat. Langar also teaches the etiquette of sitting and eating in a community situation, which has played a great part in upholding the virtue of sameness of all human beings; providing a welcome, secure and protected sanctuary.
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Everyone is welcome to share the Langar; no one is turned away. Each week a family or several families volunteer to provide and prepare the Langar. This is very generous, as there may be several hundred people to feed, and caterers are not allowed. All the preparation, the cooking and the washing-up is done by volunteers and or by voluntary helpers (Sewadars).
In the Golden Temple Community Kitchen at an average 75,000 devotees or tourists take langar in the Community Kitchen daily; but the number becomes almost double on special occasions. On average 5.000 kg Wheat Flour, 1.250 kg Cereals, 500 kg Rice, 5000 Ltr Milk, 500 kg Sugar, 250 kg Pure Ghee is used a day. Nearly 100 LPG Gas Cylinders are used to prepare the meals. 100’s of employees and devotees render their services to the kitchen.
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IMPORTANCE OF LANGAR TO SIKHISM
Bhai Desa Singh in his Rehitnama says, "A Sikh who is 'well to do' must look to the needs of his poor neighbours. Whenever he meets a traveller or a pilgrim from a foreign country, he must serve him devotedly.
Maharaja Ranjit Singh made grants of jagirs to gurdwaras for the maintenance of langars. Similar endowments were created by other Sikh rulers as well. Today, practically every gurdwara has a langar supported by the community in general. In smaller gurdwaras cooked food received from different households may comprise the langar. In any case, no pilgrim or visitor will miss food at meal time in a gurdwara. Sharing a common meal sitting in a pangat is for a Sikh is an act of piety. So is his participation in cooking or serving food in the langar and in cleaning the used dishes. The Sikh ideal of charity is essentially social in conception. A Sikh is under a religious obligation to contribute one-tenth of his earnings (daswand) for the welfare of the community. He must also contribute the service of his hands whenever he can, service rendered in a langar being the most meritorious.
GOLDEN TEMPLE AMRITSAR