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Chowk, Allahabad
Chowk is a neighborhood in Allahabad, Uttar Pradesh, India. It is the historic city centre of Old Allahabad. It is one of the oldest & largest business markets of India & lies in Old Allahabad. The landmark of this market is historic Allahabad Clock Tower, built in 1913, also known as Chowk Ghantaghar. History Chowk is a historical point, where once stood the Neem tree where numerous freedom fighters were hanged in the first Indian War of Independence. The old church is situated here. The Grand Trunk Road passed through Chowk in its early days. The area once had, residence of Pt Motilal Nehru and his son, Jawaharlal Nehru, the first Prime minister of India, Jawaharlal Nehru was born in an area called Mir Ganj, which is now the notorious red light district of Allahabad, (which is now closed as per PIL filed and action taken by Highcourt Allahabad) Other dignities from this area are Pt Madan Mohan Malviya and Pt Hariprasad Chaurasia. Geography Chowk is situated in sout ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Neighborhoods In Allahabad
The Old Allahabad City, at the south of Prayagraj Junction Railway Station, consists of neighborhoods like Chowk, Johnstongunj, Dariyabad, Khuldabad etc. and was in existence from the time of Akbar. Some magnificent structures erected in this era consist of the Khusro Bagh and the Allahabad Fort. In the north of Railway Station, the New Allahabad City consists of neighborhoods like Lukergunj, Civil Lines, Georgetown, Tagoretown, Bharadwaj Puram, Ashok Nagar, Mumfordgunj etc., which are relatively new and were built during the British rule. These neighborhoods reflect British architecture like the All Saints Cathedral, Alfred Park and Allahabad High Court. Newer residential areas include neighborhoods like Kareli and suburbs like Naini Jhunsi and Manauri bajar. Allengunj Area close to Prayag Junction, has staff selection board office there, lots of women hostels there. Alopibagh Alopibagh is a locality/township of Allahabad, Uttar Pradesh, India. The locality is close to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ganges
The Ganges ( ) (in India: Ganga ( ); in Bangladesh: Padma ( )). "The Ganges Basin, known in India as the Ganga and in Bangladesh as the Padma, is an international river to which India, Bangladesh, Nepal and China are the riparian states." is a trans-boundary river of Asia which flows through India and Bangladesh. The river rises in the western Himalayas in the Indian state of Uttarakhand. It flows south and east through the Gangetic plain of North India, receiving the right-bank tributary, the Yamuna, which also rises in the western Indian Himalayas, and several left-bank tributaries from Nepal that account for the bulk of its flow. In West Bengal state, India, a feeder canal taking off from its right bank diverts 50% of its flow southwards, artificially connecting it to the Hooghly river. The Ganges continues into Bangladesh, its name changing to the Padma. It is then joined by the Jamuna, the lower stream of the Brahmaputra, and eventually the Meghna, forming the major ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paan
Betel nut chewing, also called betel quid chewing or areca nut chewing, is a practice in which areca nuts (also called "betel nuts") are chewed together with slaked lime and betel leaves for their stimulant and narcotic effects. The practice is widespread in Southeast Asia, Micronesia, Island Melanesia, and South Asia. It is also found among the indigenous peoples of Taiwan, Madagascar and parts of southern China. It has also been introduced to the Caribbean in colonial times. The preparation combining the areca nut, slaked lime, and betel leaves is known as a betel quid (also called ''paan'' or ''pan'' in South Asia). It can sometimes include other substances for flavoring and to freshen the breath, like coconut, dates, sugar, menthol, saffron, cloves, aniseed, cardamom, and many others. The areca nut itself can be replaced with or chewed with tobacco, and the betel leaves can be excluded altogether. The preparation is not swallowed, but is spat out afterwards. It results ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thandai
Thandai is an Indian cold drink prepared with a mixture of almonds, fennel seeds, watermelon kernels, rose petals, pepper, poppy seeds, cardamom, saffron, milk and sugar. It is native to India and is often associated with the Maha Shivaratri and Holi or Holla mahalla festival. It is most commonly consumed in north India. There are variants of thandai and the most common are ''badam'' (almond) thandai and ''bhang Bhang (IAST: ''Bhāṅg'') is an edible preparation made from the leaves of the cannabis plant originating from the Indian subcontinent. It has been used in food and drink as early as 1000 BC in ancient India. Bhang is traditionally distribu ...'' (cannabis) thandai. Variations Though thandai refers to a traditional festival drink made with various spices and nuts, this versatile drink can also be prepared in many different ways. References {{reflist Indian drinks Cannabis and Hinduism ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bhang
Bhang (IAST: ''Bhāṅg'') is an edible preparation made from the leaves of the cannabis plant originating from the Indian subcontinent. It has been used in food and drink as early as 1000 BC in ancient India. Bhang is traditionally distributed during the spring festival of Maha Shivaratri and Holi. Bhang is mainly used in bhang shops, which sell the cannabis-infused Indian drinks bhang lassi and bhang thandai. Western documentation Garcia de Orta, a Portuguese Jewish physician based in Goa, wrote extensively on ''bangue'' in his ''Colóquios dos simples e drogas da India'' (1563), including its recreational use by Bahadur Shah of Gujarat and by many Portuguese. He explicitly rejected the notion of the Indian plant that produces ''bangue'' being the same as the European hemp plant (''alcanave''). In 1596, a Dutchman, Jan Huyghen van Linschoten, wrote three pages on "Bangue" in a work documenting his journeys in the East. He also mentioned the Egyptian hashish, the Turkish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Connoisseur
A connoisseur ( French traditional, pre-1835, spelling of , from Middle-French , then meaning 'to be acquainted with' or 'to know somebody/something') is a person who has a great deal of knowledge about the fine arts; who is a keen appreciator of cuisines, fine wines, and other gourmet products; or who is an expert judge in matters of taste. In many areas, the term now has an air of pretension, and may be used in a partly ironic sense. In the art trade, however, expert connoisseurship remains a crucial skill for the identification and attribution to individual artists of works by the style and technique, where documentary evidence of provenance is lacking. The situation in the wine trade is similar, for example in assessing the potential for ageing in a young wine through wine tasting. Connoisseurship in art "The ability to tell almost instinctively who painted a picture is defined ... as connoisseurship". Connoisseurs evaluate works of art on the basis of their experie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Faluda
A ''falooda'' is a Mughlai Indian version of a cold dessert made with noodles. It has origins in the Persian dish '' faloodeh'', variants of which are found across West, Central, and South Asia. Traditionally it is made by mixing rose syrup, vermicelli, and sweet basil seeds with milk, often served with ice cream. The vermicelli used for preparing falooda is made from wheat, arrowroot, cornstarch, or sago. History The origin of ''falooda'' goes back to Iran (Persia), where a similar dessert, ''Faloodeh'', was popular. The dessert came to Medieval India with the many Central Asian dynasties that invaded and settled in South Asia in the 16th to 18th century. The present form of ''falooda'' was developed in the Mughal Empire and spread with its conquests. The Persianate rulers who succeeded from the Mughals patronized the dessert with their own adaptations, specifically in Hyderabad Deccan and the Carnatic areas of present-day India. This dessert is now a major part of Indian c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kulfi
Kulfi () ( fa, ) is a frozen dairy dessert originating in the Indian subcontinent during the Mughal era in the 16th century. It is often described as "traditional Indian ice cream". Kulfi is a traditional sweet of the Indian subcontinent, where it is commonly sold by street vendors called ''kulfiwallahs''. It is popular in Bangladesh, Myanmar, Nepal, Sri Lanka, and the Middle East and part of the national cuisines of India, Pakistan, and Trinidad and Tobago. Kulfi is denser and creamier than regular ice cream. It comes in various flavours. Traditional ones include cream (''malai''), rose, mango, cardamom (''elaichi''), saffron (''kesar'' or ''zafran''), and pistachio. Newer flavours include apple, orange, strawberry, peanut, and avocado. Unlike ice cream, kulfi is not whipped, resulting in a solid, dense dessert similar to frozen custard. Thus, it is sometimes considered a distinct category of frozen dairy-based dessert. The density of kulfi causes it to melt more slowly t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jalebi
''Jalebi'' (, , , Urdu: جلیبی, , , si, පැණි වළලු, ), is a popular sweet snack in south and west Asia, Africa, and Mauritius. It goes by many names, including ''jilapi'', ''zelepi'','' jilebi'', '' jilipi'', ''zulbia'', ''jerry'', ''mushabak'', ''z’labia'', or ''zalabia.'' The south Asian variety is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. Jalebi is eaten with curd or rabri (in North India) along with optional other flavors such as kewra (scented water). In some west Asian cuisines, jalebi may consist of a yeast dough fried and then dipped in a syrup of honey and rose water. The North African dish of ''Zalabia'' uses a different batter and a syrup of honey (Arabic: ''ʻasal'') and rose water. History The origin of jalebi is unknown, however there is documented early history of a Middle Eastern variety known as zalabiyeh. The earliest known hist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chaat
Chaat, or chāt (IAST: ''cāṭ)'' () is a family of savoury snacks that originated in North India, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across South Asia in North India, Pakistan, Nepal and Bangladesh. With its origins in Uttar Pradesh, India, chaat has become immensely popular in the rest of South Asia. Etymology The word derives from Hindi ''cāṭ'' चाट (tasting, a delicacy), from ''cāṭnā'' चाटना (to lick, as in licking one's fingers while eating), from Prakrit ''caṭṭei'' चट्टेइ (to devour with relish, eat noisily).Oxford English Dictionary. ''Chaat''. Mar. 2005 Online edition. Retrieved 18 February 2008. Overview The chaat variants are all based on fried dough, with various other ingredients. The original chaat is a mixture of potato pieces, crisp fried bread dahi vada or dahi bhalla, gram or chickpeas and tangy-salty spices, with sour Indian chili and saunth (dried ginger and tam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sarai Meer Khan
Sarai, Serai, or Saraj may refer to: Places * Sarai (city), a large medieval city, and the capital city of the Golden Horde *Saray-Jük, the ''Little Sarai'' of the Golden Horde Azerbaijan * Sarai Village, an old Turkic village in Absheron, Baku * Saray, Qubadli a village in Karabakh, occupied by Armenians * Sarai Masjid, is a mosque of the 15th century, which is included in Shirvanshah's palace complex in Baku, Azerbaijan *Gulustan Palace (Gülüstan Sarai) during the Soviet era is the main state convention center of the Azerbaijani government Afghanistan *Chaga Serai, (Asadabad) in the Kunar River valley, at the confluence of the Pech River Eritrea * Serai, An ancient province in the state of Eritrea India * Aminagar Sarai, Uttar Pradesh * Bal-Sarai, a village in Amritsar District of Punjab, India *Ber Sarai, Delhi * Begusarai, Bihar *Sarai Khas, a village in Jalandhar District of Punjab, India *Jia Sarai, Delhi *Kheta Sarai, Uttar Pradesh * Laheria Sarai, Darbhanga, Bihar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baba Loknath Temple
Baba and similar words may refer to: Places * Baba mountain range, also known as ''Koh-i-Baba'', in the Hindu Kush of Afghanistan * Baba Canton, a canton in Los Ríos Province, Ecuador * Baba, Iran, a village in Kurdistan Province * Baba, Kohgiluyeh and Boyer-Ahmad, a village in Kohgiluyeh and Boyer-Ahmad Province, Iran * Baba, Masovian Voivodeship (east-central Poland) * Baba, Mogilno County in Kuyavian-Pomeranian Voivodeship (north-central Poland) * Baba, Rypin County in Kuyavian-Pomeranian Voivodeship (north-central Poland) * Baba, Greater Poland Voivodeship (west-central Poland) * Baba, a village in Horea Commune, Alba County, Romania * Baba, a village in Coroieni Commune, Maramureș County, Romania * Baba, a tributary of the river Ghelința in Covasna County, Romania * Baba, a tributary of the river Putna in Vrancea County, Romania * Baba River (Ouham), in Central African Republic, a tributary of the Ouham River * Baba River, in North Macedonia, noted for Kolešino ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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