davidanugraha/M4-RAG huggingface dataset:
Pochampally sari

Pochampally sari or Pochampalli ikat is a saree made in Bhoodan Pochampally, Yadadri Bhuvanagiri district, Telangana State, India. They have traditional geometric patterns in "Paagadu Bandhu" (Ikat) style of dyeing. The intricate geometric designs find their way into sarees and dress materials. The Indian government's official airline, Air India, has its cabin crew wear specially designed Pochampally silk sarees.
Telangana is one of the ancient Ikat weaving centers in India, along with Gujarat and neighboring Odisha. The weaving centers during ancient period was in Chirala and Jentrpeta towns situated between Vijayawada and Chennai but was discontinued for various reasons. Locally, Pochampally Ikat is known as Paagadu Bandhu and Chitki in Telangana where it is produced, in other parts of India it is popularly known as Pochampally, named after one of the villages where it is produced. It has its own unique character of design, different from other Ikat producing areas in India. Today, most of weaving takes place in Pochampally village where there are over five thousand looms producing this textile. It has found place in UNESCO tentative list of world heritage sites as part of "iconic saree weaving clusters of India". The kerchiefs made of silk thread are known as "Teli Rumals"
The weaving survives in a few villages like Pochampally, Koyalgudam, Choutuppala, Siripuram, Bhuvanagiri, Puttapaka and Gattuppala and few villages around them mostly in Nalgonda district. Pochampally Ikat uniqueness lies in the transfer of intricate design and colouring onto warp and weft threads first and then weave them together globally known as double ikat textiles. The fabric is cotton, silk and sico – a mix of silk and cotton. Increasingly, the colours themselves are from natural sources and their blends.
Pochampally, a cluster of 80 villages, has traditional looms, whose pattern and designs are centuries-old. Today this Silk City, which is more of a cottage industry, is home to more than 10,000 weaving families in 100 villages. The fabric is marketed through the cooperative society, many other linked organizations, the master weavers and the business houses in Pochampally. Pochampally does more than Rs.10,00,000,00 annual business in terms of yarn sales, purchase of handloom products and sales. The government in 2010 divided the belt into two clusters Pochampally 1 and Pochampally 2, and is proving common weaving centres. Because of its unique design, efforts are on to revive the dying art.
Pochampally saree received Intellectual Property Rights Protection or Geographical Indication (GI) status in 2005. Pochampally Ikat be the registered property of Pochampally Handloom Weavers Cooperative Society Ltd and the Pochampally Handloom Tie and Dye Silk Sarees Manufacturers Association.
UN selects Telangana's Pochampally as one of the world's 'best tourism villages'. Being famous for its eponymous handloom weaved 'Ikat' sarees. The silk city of India is declared as the best villages on the planet by UN. Govt of India has issued a postal ticket of INR 5.00 in the year 2018 in its recognition.
List of ports and harbours of Gujarat

Gujarat is the westernmost state of India, positioned strategically along the Arabian Sea, fostering the development of dynamic port cities that serve as pivotal gateways for trade, cultural interchange, and geopolitical influence. The maritime legacy of Gujarat predates recorded history, exemplified by the ancient port city of Lothal, an unearthed Indus Valley Civilization settlement near Bhavnagar, showcasing the state's early involvement in maritime trade. Historical ports such as Bharuch and Cambay thrived as prominent centers for exporting spices, textiles, and precious stones to the world, fostering cultural exchange with influences from Persia, Arabia, and Egypt that enriched Gujarat's artistic and architectural landscape. With the arrival of European colonial powers in the 16th century, Gujarat's ports entered a new era. The Portuguese established themselves in Diu and Daman, while the British transformed Bombay (present-day Mumbai) into a major commercial hub. These colonial ports facilitated the export of raw materials such as cotton and opium, influencing the trade patterns of the region. Following independence, Gujarat experienced a renewed emphasis on developing its port infrastructure. The construction of Kandla in the 1960s positioned it as a major port for handling bulk cargo such as coal and iron ore. In the late 20th century, Mundra emerged as a significant container terminal. These modern ports have played a pivotal role in propelling Gujarat's industrial growth, attracting foreign investments, and facilitating international trade. Beyond their economic significance, the ports of Gujarat serve as vibrant cultural melting pots. Fishing communities along the coast contribute to the state's cultural tapestry with their traditional practices and folklore. Port cities like Surat and Porbandar showcase rich architectural heritage, reflecting the diverse influences that have shaped Gujarat's maritime history.
This list provides details on various port-related terms:
This is a list of ports and harbours of the Indian Satate of Gujarat:
Gujarat Titans

Gujarat Titans (GT) are a professional franchise cricket team based in Ahmedabad, Gujarat, India. The Titans compete in the Indian Premier League (IPL). Founded in 2021, Gujarat Titans' home ground is Narendra Modi Stadium in Ahmedabad. The franchise is owned by Torrent Group and CVC Capital Partners. The team is currently captained by Shubman Gill. The Gujarat Titans are coached by Ashish Nehra. They won their maiden title in the 2022 season under the captaincy of Hardik Pandya, which was also their debut season.
The Governing Council of the Indian Premier League issued an invitation to tender for two new sides in August 2021. A total of 22 companies declared an interest, but with a high base price for the new teams, there were no more than six serious bidders. The Board of Control for Cricket in India allowed a consortium of three companies or individuals to bid for each franchise. In October 2021, CVC Capital Partners won the rights to operate the Ahmedabad franchise with a bid of ₹5,625 crore (US$660 million). Ahead of the IPL 2022 auctions, the franchise drafted Hardik Pandya as their captain. In February 2022, the team was officially named Gujarat Titans.
Although their auction methods and their selections during their first-ever auction were considered weak, and the team was written off, the Titans surprised everyone with their performances, gaining their first win against fellow newcomers Lucknow Super Giants. That win was the first in their inaugural campaign, which saw the Titans eventually win 10 of their 14 group matches, qualifying at the top of the table with 20 points. They then won the first qualifier against Rajasthan Royals, whom they would meet again in the final after their qualifier win against Royal Challengers Bangalore. Gujarat won the final by restricting Rajasthan to 130 on a pitch on which they were asked to bowl first, and chasing down the target with 11 balls to spare, which included Shubman Gill hitting the winning six off the first ball of the 19th over. Hardik Pandya was adjudged the Man of the Match for his bowling figures of 3/17 and his 34 from 30 balls with a strike rate of 113.33. Critics have praised Pandya's captaincy, bowling, and batting, with many agreeing that he and the management used their players well and worked as a team to win the tournament.
This win meant that Gujarat became the second team to win the IPL in their first season after Rajasthan Royals in the inaugural season.
The team anthem is 'Aava De'. It is written on the backside of the team's jersey. In the first IPL season, the song was sung by Aditya Gadhvi. The team's another anthem for the IPL 2024 season is 'GT Karshe'.
The team's home ground is the Narendra Modi Stadium, which is situated in Motera, Gujarat.
Last updated: 16 May 2024
Last updated: 16 May 2024
Performance in IPL Knockouts
Last updated: 16 May 2024
भारतातील मिठायांची यादी

ही भारतीय मिठाईंची यादी आहे. मिठाई हा भारतीय पाककृतीमधील एक महत्त्वाचा घटक आहे. भारतीय लोक त्यांच्या अनोख्या चवीसाठी आणि खाद्यपदार्थांच्या बाबतीत प्रायोगिक वर्तनासाठी ओळखले जातात. अनेक भारतीय मिष्टान्न हे साखर, दूध किंवा कंडेन्स्ड दुधाने बनवलेले आणि तळलेले पदार्थ असतात.
पदार्थ आणि मिठाईचे प्राधान्य प्रकार प्रदेशानुसार बदलतात. उदाहरणार्थ भारताच्या पूर्व भागात बहुतेक पदार्थ हे दूध उत्पादनांवर आधारित आहेत. अनेकांना बदाम आणि पिस्त्याची चव असते, वेलची, जायफळ, लवंग आणि काळी मिरी यांचा मसालेदार आणि मेव्यांनी तसेच सोन्याच्या किंवा चांदीच्या ताटांमध्ये सजवलेले असते.
माहिम हलवा

माहीम हलवा ही एक भारतीय मिठाई आहे. मुंबईतील माहीम या ठिकाणाच्या नावावरून ही मिठाई ओळखली जाते. याला बर्फाचा हलवा किंवा पेपर हलवा म्हणून देखील ओळखले जाते.
माहीम येथील मिठाईवाले जोशी बुधाकाका यांनी तयार केल्यामुळे हे नाव देण्यात आले आहे. मुंबईतील प्रसिद्ध खाद्यपदार्थांपैकी ही एक मिठाई आहेस. २०१० मध्ये या मिठाईला भौगोलिक संकेत नोंदणी मिळवण्याचा प्रयत्न झाला होता.
या मिठाईचे मूळ मुंबईजवळील माहीमच्या बेटावरील आहे. मोहनलाल मिठाईवाला यांनी ही मिठाई विकायला सुरुवात केली होती. नंतर संपूर्ण मुंबईत ही मिठाई विकली जाऊ लागली आणि नंतर देशाच्या इतर भागांमध्येदेखील माहीम हलवा लोकप्रिय झाला.
मूळ चव सर्वत्र सारखीच राहते परंतु रंग आणि जाडीमध्ये वेगवेगळ्या ठिकाणी बदल असू शकतो.
सिंगोरी

सिंगोरी ( कुमाऊँनी: सिङ्गौड़ी) किंवा सिंगौरी ही उत्तराखंडच्या कुमाऊँ या प्रदेशातील एक भारतीय मिठाई आहे. हा पदार्थ खव्याने बनवून मालूच्या पानात गुंडाळला जातो. सिंगोरी ही कलकंदसारखीच असते.
काही इतिहासकारांच्या मते सिंगोरीचा उगम अल्मोडा या जुना प्रांतामध्ये असल्याचे मानले जाते. सिंगोरी ही पारंपारिकपणे माळूच्या पानांसह शंकूच्या स्वरूपात खवा गुंडाळून बनवली जाते. खव्यापासून मिष्टान्न तयार केले जाते आणि मोलूच्या पानात शंकूसारखे गुंडाळून सर्व्ह केले जाते. सिंगोरी/सिंगोडी ही एक शंकूच्या आकाराची मिठाई आहे जी केवळ भारतातील कुमाऊं भागात उपलब्ध आहे.
पेठा

पेठा हा खाद्यपदार्थ आहे. कोहळ्यापासून तयार करण्यात येणारी ही मिठाई बनविण्याची सुरुवात आग्र्यातून झाली.
मुगल सम्राट शहाजहानने आपली बेगम मुमताज महलसाठी ताजमहाल बांधण्यायसाठी हजारो मजूरांना त्या कामावर लावले. या मजुरांच्या रोजच्या आहारात डाळ, भात, रोटी सब्जीच असायची. ते खाऊन कंटाळलेल्या मजुरांनी तशी तक्रार केली. शहाजहानने त्याबद्दल एका पीराला आपली समस्या सांगितली. पीराने ध्यान लावले. समाधी अवस्थेत असताना त्याला पेठ्याची पाककृती गवसली. त्यानंतर जवळपास ५०० खानसाम्यांनी मजुरांसाठी पेठा बनवला.
शहाजहानने मुमताज महलसाठी बांधविलेला ताजमहाल प्रत्यक्षात पाहिल्यानंतर त्याने त्या आनंदाप्रीत्यर्थ आपल्या खानसाम्यास अशी मिठाई बनवण्याचा आदेश दिला जी त्या संगमरवरी ताजमहालसारखीच शुभ्र, पवित्र असेल. त्यातून पेठ्याची निर्मिती झाली.
साखरेचा पाक आणि कोहळा (म्हणजे हिंदीत पेठा) यांच्या मिश्रणातून ही पाककृती बनते. मुळात संगमरवरी दगडासारखी पांढरी शुभ्र असलेली ही गोडगट्ट मिठाई हल्ली केवड्याच्या वासाने सुगंधी केलेली आणि विविध रंगांनी रंगवून विकली जाते.
लोणावळ्याच्या मगनलाल चिक्की प्रमाणे आग्ऱ्याला भारतीय प्रमाणन दाखला मिळालेला (ISO Certified) पंछी पेठा प्रसिद्ध आहे.
धारवाड पेढा

धारवाड पेढा (कन्नड: ಧಾರವಾಡ ಪೇಡ) ही एक भारतीय मिठाई आहे, ज्यासाठी भारतातील कर्नाटक राज्य प्रसिद्ध आहे. हे नाव कर्नाटकातील धारवाड शहरावरून पडले आहे. या मिठाईचा इतिहास सुमारे १७५ वर्षांचा आहे. धारवाड पेढ्याला भौगोलिक संकेत टॅग देण्यात आला आहे. त्याचा GI टॅग क्रमांक ८० आहे.
धारवाड पेडा मूळतः ठाकूर कुटुंबाने सुरू केला होता जे 19व्या शतकाच्या सुरुवातीला उन्नावमध्ये प्लेगचा प्रादुर्भाव झाल्यानंतर उत्तर प्रदेशातील उन्नाव येथून धारवाडमध्ये स्थलांतरित झाले होते. धारवाड पेडा धारवाड आणि आसपासच्या गवळी समाजाने पाळलेल्या धारवाडी म्हशींच्या दुधापासून तयार केला होता. त्यांचे नातू बाबू सिंग ठाकूर यांनी त्यांच्या लाईन बाजार स्टोअरमध्ये कौटुंबिक व्यवसाय वाढण्यास मदत केली आणि पेढ्याला स्थानिक पातळीवर "लाइन बाजार पेडा" असेही संबोधले जाऊ लागले.
हे कुटुंब पेडाच्या रेसिपीचे व्यापार गुपित म्हणून बारकाईने रक्षण करते जे वंशातून जात आहे. बाबुसिंग ठाकूर यांचे आऊटलेट स्टोअर जे काही दशके चालत होते ते नंतर धारवाड, हुबळी, बंगळुरू बेल्गुम आणि हावेरी येथे विस्तारले. भारतातील इतर अनेक शहरांमध्ये इतर मिठाई देखील धारवाड पेडा विकतात ज्याचा ठाकूर कुटुंबाशी संबंध नाही.
यामध्ये दूध, साखर आणि धारवाडी म्हशीच्या दुधाचा समावेश आहे.
हे दुधाचे बनलेले आहे जे गरम केले जाते आणि सतत ढवळले जाते, त्यात चव आणि साखर जोडली जाते. परिणामी, ते फ्लेवर्ससह एक प्रकारचे घनरूप दूध मानले जाऊ शकते.
प्रवासी भारतीय दिवस

प्रवासी भारतीय दिवस दरवर्षी भारतामध्ये ९ जानेवारी रोजी साजरा केला जातो. ९ जानेवारी १९१५ रोजी महात्मा गांधी दक्षिण आफ्रिकेहून मुंबईमध्ये परतले होते. ह्याप्रIत्यर्थ २००३ सालापासून दरवर्षी अनिवासी भारतीय नागरिकांच्या भारताच्या प्रगतीमधील योगदानासाठी प्रवासी भारतीय दिवस साजरा केला जात आहे. ह्याचे आयोजन भारत सरकारचे अनिवासी भारतीय कार्य मंत्रालय (Ministry of Overseas Indian Affairs) व उत्तर पूर्वी क्षेत्र विकास मंत्रालय (Ministry for Development of North Eastern Region), फेडरेशन ऑफ इंडियन चेंबर ऑफ कॉमर्स अँड इंडस्ट्रीज आणि कॉन्फेडरेशन ऑफ इंडियन इंडस्ट्री ह्यांच्या मार्फत केले जाते. ७ ते ९ जानेवारी दरम्यान भारतामधील एखाद्या शहरात प्रवासी भारतीय दिवसानिमित्त अनेक सोहळे व कार्यक्रम आयोजिiत केले जातात.
२०१४ सालच्या बाराव्या प्रवासी भारतीय दिवसाला ५१ देशांमधील सुमारे १,५०० प्रतिनिधींनी हजेरी लावली. राष्ट्रपती प्रणव मुखर्जी ह्यांच्या हस्ते प्रवासी भारतीय सन्मान पुरस्कारांचे वितरण करण्यात आले.
जागतिक दिवस

जगभरात पाळल्या जाणाऱ्या काही विशेष दिवसांना जागतिक दिवस (जागतिक दिन), आंतरराष्ट्रीय दिवस किंवा वैश्विक दिन म्हणतात. या सर्व शब्दांच्या अर्थांमध्ये किंवा उपयोगांत काहीही फरक नाही. यांपैकी काही दिवस पूर्वापार चालत आलेले आहेत, आणि काही राष्ट्रसंघाने पुरस्कृत केलेले आहेत. या दिवसांशिवाय काही दिवस, विशिष्ट देशांतच पाळले जातात. या सर्व प्रकारच्या दिवसांची एक (अपूर्ण) यादी पुढे दिली आहे. आंतरराष्ट्रीय किंवा जागतिक दिवसांच्या मागे जागतिक किंवा आंतरराष्ट्रीय, आणि विशिष्ट देशात पाळल्या जाणाऱ्या दिवसांच्या मागे, त्या त्या देशाचे नाव लिहिले आहे. युनेस्कोने मान्यता दिलेल्या दिवसांपुढे तसा उल्लेख आहे.:
उदाहरणार्थ :-
मे ११

मे ११ हा ग्रेगरी दिनदर्शिकेनुसार वर्षातील १३१ वा किंवा लीप वर्षात १३२ वा दिवस असतो.
11 may भारतीय राष्ट्रीय तंत्रज्ञान दिवस
सोळावे शतक
मे ९ - मे १० - मे ११ - मे १२ - मे १३ - (मे महिना)
Ras malai

Ras malai, also known as rasamalei, or roshmalai, is a dessert that originated in the Bengal region of Indian subcontinent. The dessert is called roshmalai in Bengali, ras malai in Hindi, and rasa malei in Odia. It is popular in India, Bangladesh and Pakistan.
The original term for ras malai is "rosh malai (Bengali: রস মালাই) which derived from the Classical Bengali word "rosho malai" with the same meaning.
The term is a combination of the Bengali word Rosh, (Bengali: রস) which means sap, and the Hindustani word Malai, (Hindi: मलाई, Urdu: ملائی) which means clotted cream, hence the name: sweet sap of clotted cream.
The sweet allegedly became popular when the Sen brothers opened Matri Bhandar in 1930 and shared their ancestral recipe at Tipperah district (now Comilla, Bangladesh) of the Bengal Province. Which has been granted a geographical indication (GI) in Bangladesh. Soon in the mid 20th century, Ras Malai became a regionally popular sweets across South Asia apart from Bengal. Other variation includes Ras Malai of Kolkata by K. C Das.
The Sen brothers of Comilla operating under the Matri Bhandar brand claim to be the original maker of the dessert. This is disputed by K.C. Das Grandsons, who claim that it was invented by K.C. Das in Kolkata.
Ras malai consists of flattened balls of chhena soaked in malai. Milk is boiled and a small amount of lemon juice is added to curdle it. The whey is discarded and the chhena is drained, cooled and kneaded into a dough. The dough is divided into small balls, and the balls are cooked in a sugar-water mix. The balls are then soaked in milk mixed with some or all of saffron, pistachios, rose water, or cardamom.
Different types of ras malai can be found in different areas such Rasmanjuri of Rangpur division. In Dhaka and Rangpur, the ras malais are similar in shape to the rasgullas, and round discs.
Sevai

Sevai (Hindi: सेवई), also called shavige (Kannada: ಶಾವಿಗೆ), saemia (Telugu: సేమియా) and santhakai (Tamil: சந்தகை), is a type of rice vermicelli dish popular in India. While typically made from rice, varieties made from other food grains like wheat, ragi, and others can also be found.
According to food historian K. T. Achaya, references in the Sangam literature mentions sevai and idiyappam around 1st century CE. Lokopakara (1025 CE) a cookbook in Kannada also mentions method of making sevai and a mold-presser used for it.
Sevai is mostly made fresh starting from rice grains. It is also prepared from dried sevai packs (or rice sticks). Traditionally, making sevai at home consists of the following steps (with minor variations based on location and family customs):
Homemade sevai is often made from 100% rice (in addition to water and salt) whereas dry rice sticks may have additives like tapioca and corn starch. In Southern parts of Karnataka, shyaavige is made of different grains with different consistencies. When made with ragi or millet the vermicelli is fatter, whereas when made with rice or wheat the strands are thinner.
Sevai can be made as a sweet or savoury dish.
Sevai is similar to idiyappam, in the ingredients and preparation. Sevai, unlike idiyappam, is typically broken or cut up rather than in piles of noodles. In this way, sevai is treated almost as a substitute for rice. Idiyappam, by contrast, is served almost as a substitute for appam with side dishes like curries or kormas.
The presses used to make sevai and idiyappam are essentially the same. Sevai is also typically not served with curries like other side dishes but rather mixed with a flavoring like lemon, tamarind paste, coconut, or uddina pudi (a type of powder made from black gram dal in Karnataka). Called shavige in Karnataka, it can also be prepared with cooked vegetables and tempered with spices with a dash of lemon juice.
Sevai is typically served in Tamil Nadu and other South Indian communities as a breakfast or tiffin dish, but also served as a dessert such as payasam when cooked in milk with cardamom or other spices and sugar. The cuisine of Kongu region in Tamil Nadu has a variation of this called Santhagai and is included in wedding rituals of the region. In the Malnad region of Karnataka, it may be served with chicken curry, unlike how it is usually served in other parts of South India. Sankethi communities also differ from the norm in that they serve idiyappam like sevai, flavored with lemon, tamarind, or uddina pudi. Other variants of sevai made with ragi, jowar, or other grains are served plain with accompaniments like sweetened coconut milk and various edible powders including powdered chickpea and sesame. In Tamil Nadu, santhakai is often flavoured with lemon, tamarind, tomato, coconut, and curd and is usually eaten warm.
Raisins and Almonds

"Raisins and Almonds" (Yiddish: ראָזשינקעס מיט מאַנדלען, romanized: Rozhinkes mit Mandlen) is a traditional Jewish lullaby popularized in the arrangement by Abraham Goldfaden (1840-1908) for his 1880 Yiddish musical, "Shulamis". It has become so well known that it has assumed the status of a classic folk song. It has been recorded as both a vocal and instrumental by many artists over the years, including Itzhak Perlman, Chava Alberstein, Benita Valente, and Ella Jenkins. It is a common lullaby among Ashkenazi European Jews. This song has multiple translations and multiple versions, which have slight changes in both Yiddish and English lyrics.
Several ghetto writers used Goldfaden's lullaby as the basis for new songs: out of the Kovno Ghetto came In Slobodker yeshiva (In the yeshiva of Slobodka); in the Łódź Ghetto, Dovid Beygelman and Isaiah Spiegel wrote Nit keyn rozhinkes, nit keyn mandlen (No raisins, no almonds). One verse of the song appears in the Herman Wouk novel War and Remembrance in Yiddish as well as an English translation, and also in the TV miniseries based on the book.
Pinni

Pinni is a type of Punjabi and North Indian cuisine dish that is eaten mostly in winters. It is served as a dessert and is made from desi ghee, wheat flour, jaggery and almonds. Raisins may also be used. Urad dal pinni is a variety of pinni.
Pinni is also a general term for desserts or sweets prepared in a round shape.
For added flavor, khoya is used in the pinnis. Pinni is a joint sweet dish in North India and the Punjab region, also called pindi. Pinnis do not go bad for a lengthy time and do not require to be chilled. Pinnis are covered with crushed cardamom and preferably served warm with tea or warm dairy.
Mendiant

A mendiant is a traditional French confection composed of a chocolate disk studded with nuts and dried fruits representing the four mendicant religious orders. Each of the ingredients used refers to the color of monastic robes. Tradition dictates that raisins stand for the black-robed Augustinians, hazelnut for the brown and white habit of the Carmelites, dried fig for the brown-robed Franciscans, and almond for the Dominicans' white robes.
They are usually produced during Christmas. The recipes for this confection have diverged from the traditional combination of nuts and fruits to incorporate seeds, fruit peels, and other items.
Festival (food)

Festival or Jamaican festival is a type of deep-fried bread, typical of Jamaican cuisine, Despite its slightly sweet taste, it is served as a side dish with escovitch fish, seafood or jerk chicken, as well as, a breakfast item and street food.
Jamaican festival is a Creole dish which originated in Jamaica. While its exact roots are unclear, it is likely to have been created during the colonial era, from a fusion of ingredients and techniques from the different ethnic groups which have inhabited the island.
The dish bears similarities to hushpuppy which has Native American and French influences, as well as, croquettes de maïs (corn croquettes) from France, Spanish / Latin corn fritters which also have Native American roots, sorullos from Puerto Rico and the Dominican Republic, and Chinese fried doughs which were introduced to the island by Chinese indentured labourers– like Jamaican twist donuts.
Festival has been commonly consumed at Jamaican festivals and celebrations, particularly during Easter. It gained popularity in the 1970s, especially in the Hellshire Beach area, known for seafood.
The dough is made with wheat flour, cornmeal, baking powder, salt, milk powder / milk or evaporated milk, butter, sugar and water, which is then fried in vegetable cooking oil until golden brown, and served hot. The finished festival should be crispy on the outside, while soft and fluffy on the inside.
Traditionally, festival is served as a side dish with savory meals such as fried fish, escovitch fish, seafood dishes, jerk pork or jerk chicken. Its slightly sweet flavor complements the spicy and tangy profiles of these dishes, making it a staple in Jamaican cuisine. Festival is also eaten as a street food or snack, and it is a popular breakfast side dish often paired with ackee and saltfish.
VV Puram Food Street

VV Puram Food Street or Visveswara Puram Food Street is a food street in Visveswarapura, Basavanagudi, Bangalore. Located near Sajjan Rao Circle, the street has over 20 food stalls in less than 150 meters serving varieties of pure vegetarian street food, sweets, South Indian, North Indian and Chinese dishes. Called Thindi Beedi in Kannada, the food street is said to have a cult status among Bangaloreans. The street typically becomes busy after six in the evening.
The food street hosts the "Avarekai Mela" annually in the winter months of December/January, when varieties of dishes are prepared using avarekai (hyacinth beans)–both hithkabele (peeled beans) and avarebele (unpeeled beans). The festival which started as an effort to sell the produce of avarekai farmers became popular over the years with more than 1000 kg of avarekai being purchased directly from the farmers on each day of the festival.
12°57′05″N 77°34′39″E﻿ / ﻿12.951302°N 77.577588°E﻿ / 12.951302; 77.577588
Dubai chocolate

Dubai chocolate is a chocolate bar with a filling made of knafeh and pistachio. It was first created by Fix Dessert Chocolatier in Dubai in 2021, branded as Can't Get Knafeh of It.
The product was popularized in 2024 after being promoted by influencers on social media, especially TikTok.
Dubai chocolate is made from milk chocolate and is filled with a sweet cream made from pistachios mixed with finely chopped knafeh and tahini paste.
Dubai chocolate is produced as a flat chocolate bar weighing around 100 grams (3.5 oz).
In addition to Fix Dessert Chocolatier, large scale manufacturers such as Lindt began to produce and market them as Dubai Chocolate. In Germany, an importer of a copycat Fix Dubai Chocolate issued a cease-and-desist letter to the manufacturer Lindt, Aldi and Lidl because it was not produced in Dubai. While geographical indications are in principle protectable under the Geneva Act of the Lisbon Agreement, the United Arab Emirates has not signed the agreement.
According to most legal scholars, the term "Dubai chocolate" is already a generic trademark in the EU market and does not contain any geographical indication.
In January 2025, a German court in Cologne decided that Aldi has to stop selling its product named "Alyan Dubai Handmade Chocolate" on the ground it might mislead consumers that the chocolate has been produced in Dubai while it is actually produced in Turkey.
A study by the Baden-Württemberg Ministry of Consumer Protection tested eight imported samples of 'Dubai chocolate', five from the UAE and three from Turkey. It found that all eight samples were considered "defective", with five samples containing foreign fat rather than authentic chocolate. The study also found that the samples were not fit for human consumption due to contamination in the manufacturing process, with three samples being found to contain traces of undeclared sesame. A screening also revealed high levels of mold toxins (aflatoxins).
Dessert Masters

Dessert Masters, also known as MasterChef: Dessert Masters, is an Australian cooking reality show produced by Endemol Shine Australia which premiered on 12 November 2023 on Network 10. It is a spin-off of MasterChef Australia, itself an adaptation of the British MasterChef, and sees ten professional pastry chefs competing for a $100,000 prize. Former MasterChef Australia judge Melissa Leong and international pastry chef Amaury Guichon feature as judges.
Dessert Masters was announced at Network 10's upfronts in October 2022. Before the first series premiered, a second series was also commissioned for 2024, with Leong and Guichon returning. Series two premiered on 14 October 2024.
The full cast for the first series was announced on 4 June 2023.
Part of the cast for the second series was announced in May 2024 then the rest of the cast was announced on 15 August 2024.
A Brazilian version of the series was commissioned in August 2024, named MasterChef Confeitaria, the series will be produced by Endemol Shine Brasil and will premiere on Band.
Crisp (dessert)

A crisp is a type of American dessert, usually consisting of a type of fruit, baked with a crispy topping, hence the name. The topping usually consists of butter, flour, oats, brown sugar and usually spices such as cinnamon and/or nutmeg. The most familiar type of crisp is apple crisp, where apples are baked with this topping. However, many other kinds of fruit can be used, such as cherries, pears, peaches, blueberries, etc.
The dessert is similar to a crumble.
Mioara Cremene

Mioara Cremene (născută Maria Elena Gorea; n. 6 septembrie 1923, București – d. 18 aprilie 2014, Paris) a fost o poetă, scriitoare și eseistă română.
S-a născut într-o familie de intelectuali: tatăl era avocat, originar din Craiova, iar mama era fiica ziaristului B. Brănișteanu.
Face primele clase la școala de lângă biserica Popa Rusu și pe cele superioare la Liceul „Regina Maria”. În 1944, se înscrie la Conservator (clasa Victor Ion Popa) și începe să frecventeze cursurile Facultății de Litere și Filosofie de la Universitatea din București, obținând licențe în psihologie și în regie. Lucrează imediat după război la ziarul „Ecoul” și debutează în „Rampa”.
A debutat editorial în 1951, cu piesa în versuri Mălina și cei trei ursuleți, prima dintr-o serie de aproape douăzeci de titluri de cărți pentru copii. Din 1954 este secretara secției de literatură pentru copii și tineret a Uniunii Scriitorilor. Volumul Bună dimineața lume din 1959, cel mai realizat pe plan artistic de până atunci, devine, paradoxal, un incident în biografia autoarei, atrăgându-i aspre critici la Uniunea Scriitorilor și întreruperea, pentru 5 ani, a activității publicistice.
În 1964 revine în presă la redacția de poezie a „Gazetei literare”. Publică două plachete de versuri, un volum de nuvele și un roman de ficțiune științifică și politică, Mărirea și decăderea planetei Globus pentru care primește în 1968 Premiul Uniunii Scriitorilor.
Mioara Cremene a părăsit România în 1969, revenind în țară după Revoluția din 1989. În Franța, a realizat scenarii, filme de artă și telefilme (Prietenul meu poetul, consacrat lui Miron Radu Paraschivescu, Metropoème, premiat la Festivalul de la Cannes, în secțiunea Quinzaine des Réalisateurs, 1970), alături de soțul ei, cineastul Sergiu Huzum. Președință a Asociației franceze „L’Expression Latine” (înființată în 1979).
În perioada 1993 - 1995, a tradus în colaborare cu fiul ei, Adrian Cremene, scrierile lui Heinrich von Kleist ("Opere", două volume), apoi în 2000 cartea de memorialistică La ce folosește Parisul? Evocări și dileme din exil, în colaborare cu Mariana Sipoș.
A semnat și cu pseudonimul Doina Dor.
Apă plată

Apa plată este o apă potabilă foarte slab mineralizată (oligominerală), care conține sub 500 mg săruri/litru. Apa plată nu conține dioxid de carbon adăugat și poate fi consumată în cantități mari, fără indicații medicale.
În România, legea prevede pentru apa plată îmbuteliată că valoarea minimă a pH poate fi redusă până la 4,5 unități.
Apa plată este produsă sub control sanitar, dar proveniența ei poate fi atât de la un izvor, cât și de la un puț de adâncime, verificat și avizat sanitar anume pentru comercializare și consum. Principala calitate a apei plate, în comparație cu cea livrată de rețeaua publică de alimentare cu apă, este aceea că ea nu a străbătut țevile rețelei urbane de aducțiune și, deci, nu conține clor rezidual, nu preia și nu poartă produsele rezultate din depunerile pe țeavă, din oxidarea metalului, din alte procese, foarte fine, care pot avea loc în timpul transportului.
Vânzările la nivel global de apa îmbuteliată au crescut mult în ultimele decenii, ajungând la suma de 60 miliarde dolari și un volum de peste 115 miliarde de litri în 2006. Vânzările din Statele Unite a ajuns în jurul valorii de 34 miliarde de litri în 2008, având o ușoară scădere față de anul 2007.
Consumul la nivel global a crescut de patru ori între 1990 și 2005. Apa de izvor și apa de la robinet purificată sunt în prezent cele mai vândute feluri. Conform unei estimări, aproximativ 50 miliarde de sticle de apă sunt consumate pe an în SUA și aproximativ 200 de miliarde de sticle la nivel global.
Directiva 2009/54/CE se ocupă cu comercializarea și exploatarea apelor minerale naturale în Uniunea Europeană. Cele două tipuri principale de apă îmbuteliată sunt apa minerală și cea de izvor.
Câteva branduri de apă plată din România: Iezer, Aqua Carpatica, Bucovina, Aquatique, Keia, Bilbor, Azuga, Borsec, Perla Covasnei, Buziaș, etc.
Mileștii Mici, Ialoveni

Mileștii Mici este o localitate situată la 20 km la sud de Chișinău, în Raionul Ialoveni, Republica Moldova. Localitatea a devenit faimoasă pentru colecția sa de vinuri (Colecția de Aur). Aceasta a intrat în Cartea Recordurilor ca cea mai mare colecție de vinuri din Europa, cu peste 1,5 milioane de sticle de colecție. În total numărul de sticle prezente în pivnițele de la Mileștii Mici depășește 2 milioane.
Complexul de galerii (pivnițe) de la Mileștii Mici este la rândul său cel mai mare din lume pentru suprafața subterană existentă, și a doua cea mai mare din lume pentru suprafața subterană folosită pentru păstrarea sau maturarea vinurilor. Lungimea totală a galeriilor constituie 200 km, dintre care cca. 55 km (o suprafață de 182 mii m²) sunt utilizate în scopuri tehnologice. Grosimea stratului pana la suprafața variază de la 30 la 85 m.
Vinurile păstrate aici sunt în proporție de 70% vinuri roșii, cu numai 20% vinuri albe și 10% vinuri de desert. Cea mai valoroasă sticlă de vin prezentă în colecție a fost produsă în 1973-74 și valorează 480€.
Soiurile de vin colecționate la Milești sunt: Pinot, Traminer, Muscat, Riesling, Fetească, Dnestrovscoie, Milestscoie, Codru, Negru de Purcari, Trandafirul Moldovei, Auriu, Cahor-Ciumai.
Anul primei atestări documentare a localității Mileștii Mici – 1655.
Hramul satului - Sfântul Nicolae de vară.
Structura etnică a satului Mileștii Mici conform recensământului populației din 2004:
Comuna Mileștii Mici, Ialoveni

Comuna Mileștii Mici este o comună din raionul Ialoveni, Republica Moldova. Este formată din satele Mileștii Mici (sat-reședință) și Piatra Albă.
Conform datelor recensământului din 2014, comuna are o populație de 4.969 de locuitori. La recensământul din 2004 erau 4.397 de locuitori.
Componența Consiliului local Mileștii Mici (13 consilieri), ales la 5 noiembrie 2023, este următoarea:
Mititei

Mititei (Romanian pronunciation: [mitiˈtej]) or mici (Romanian pronunciation: [mit͡ʃʲ]; both Romanian words meaning "little ones", "small ones") is a traditional dish from Romanian cuisine, consisting of grilled ground meat rolls made from a mixture of beef, lamb and pork, with spices such as garlic, black pepper, thyme, coriander, anise, savory, and sometimes a touch of paprika. Sodium bicarbonate and broth or water are also added to the mixture. It is similar to ćevapi and other ground meat-based dishes throughout the Balkans and the Middle East.
It is often served with mustard, french fries and murături (pickled vegetables).
A popular story claims that 'mici' or 'mititei' were invented in the late 14th century and that they originated from the Ottoman Empire.
Throughout the years, the recipe lost some of the original ingredients, such as caraway seeds and allspice, and began being made with pork, rather than beef and lamb. Sodium bicarbonate, a raising agent, is also commonly added to the modern Romanian recipe, which improves both the flavor and the texture.
Mici are very popular all across Romania, with an estimated 440 million mici consumed each year in Romania. They are eaten in homes, restaurants and pubs, but are probably most associated with outdoor grilling. As many Romanians celebrate International Workers' Day (1 May) by going to barbecues and picnics, mici have become strongly associated with the holiday in recent years, 30 million mititei being eaten in Romania on the first day of May in 2019. Mici are sometimes called the "national dish of Romania" in the media, despite lacking any such official designation.
In 2018, between 5% and 10% of all the mici produced in Romania were exported, mainly to countries with large Romanian diasporas, such as Italy, Spain and the United Kingdom.
Penny Market XXL

Penny Market XXL and XXL Mega Discount were a discount Romanian supermarket chain owned by Rewe Group, which also operated the Billa, Penny Market and Selgros in Romania. As opposed to Billa, XXL stores were generally larger and geared towards low-income and middle-income consumers. On 10 January 2013, Penny Market XXL was renamed into XXL Mega Discount, containing the slogan Uriașul prețurilor mici! The XXL Mega Discount stores were closed on 31 December 2016, and reopened on the first days of 2017. Not only that, Rewe started modernizing the XXL Mega Discount stores in June of the aforementioned year, converting them into the name Penny Market.
Kebapche

Kebapche (Bulgarian: кебапче, plural: кебапчета, kebapcheta; Macedonian: ќебапче, plural: ќебапчиња, ḱebapčinja) is a dish of grilled minced meat with spices. The meat is shaped into an elongated cylindrical form, similar to a hot dog. Typically, a mix of pork and beef is used, although some recipes involve only pork. The preferred spices are black pepper, cumin and salt. Kebapche is a grilled food. It is never fried or baked.
A typical addition to a kebapche meal are chips (French fries), often covered with grated sirene (fresh white cheese similar to feta); lyutenitsa is sometimes used as a dip. The expression a three kebapcheta with sides (тройка кебапчета с гарнитура, troika kebapcheta s garnitura) is particularly well-known. The preferred drink to go with a kebapche is beer.
The word kebapche is derived from kebab, –che is a diminutive Bulgarian neutral suffix, i.e. a "little kebab". A dish similar to kebapche and often combined with it is kyufte, which is often the same in terms of meat and spices but round-shaped. It often includes onions and parsley, which kebapche does not.
It is essentially the same dish as former Yugoslav ćevapčići, but the Bulgarian kebapcheta are typically larger.
Timeline of the COVID-19 pandemic in Romania

This article documents the timeline of the COVID-19 pandemic in Romania.
COVID-19 vaccination in Romania started on 27 December. The first person to be vaccinated is Mihaela Anghel, a hospital nurse.
Iohannis was vaccinated on 15 January.
On 4 December, the Ministry of Health confirmed the first two cases of Omicron variant had been detected in the country.
Hash browns

Hash browns, also spelled hashed browns and hashbrowns, are a popular American breakfast food consisting of finely julienned potatoes that have been fried until golden brown. Hash browns are a staple breakfast item at diners in North America, where they are often fried on a large, common cooktop or grill.
Hash browns are a popular mass-produced product sold in refrigerated, frozen and dehydrated forms.
The word hash is derived from the French word hacher, which means 'to hack' or 'to chop'. In other words, hashed brown potatoes can be interpreted literally as "chopped and fried potatoes".
The following recipe for "brown hashed potatoes" appears in the 1835 edition of the Minnesota Farmers' Institute Annual:
Hash browns first started appearing on breakfast menus in New York City in the 1890s. The name was gradually changed to "hash-brown potatoes".
A chef may prepare hash browns by either grating potato or forming riced potatoes into patties before frying with onions (moisture and potato starch can hold them together); however, if a binding agent is added (egg or flour for example), such a preparation constitutes a potato pancake.
Hash browns are sometimes made into patty form and frozen for ease of handling, and the compact, flat shape can also be cooked in a toaster oven or toaster. For best results, in both cooking and flavor, it is recommended that hash browns be made using starchy potatoes such as russet potatoes. If a dish of hash browned potatoes incorporates chopped meat, leftovers, or other vegetables, it is commonly referred to as hash.
Hash browns are also manufactured as a dehydrated food, which is sometimes used by backpackers.
In the United States, hash browns may refer to shredded, pan-fried potatoes or diced/cubed potatoes, the latter also being known as country fried potatoes or home fries. Some recipes add diced or chopped onions, and when bell peppers are added to cubed home fries the dish is known as Potatoes O'Brien.
Mileștii Mici (winery)

Mileștii Mici (pronunciation: [miˈleʃtij ˈmitʃʲ]) is a Moldovan wine producer located in the commune of Mileștii Mici.
The State Enterprise Quality Wines Industrial Complex "Mileștii Mici" was founded in 1969 to store, preserve and mature high-quality wines.
Local ancient underground galleries reach the Chişinău borders. The limestone in the galleries maintains constant humidity (85–95%) and temperature (12–14 °C [54–57 °F]) throughout the year. The longer some specific red wines are stored in such ideal conditions, the more they improve. Some wines are cellared for several decades before being sold. The cellars extend for 200 kilometres (120 mi), of which only 55 kilometres (34 mi) are currently in use.
In August 2005, Mileștii Mici was registered in the Guinness World Records as the biggest wine collection in the world. Overall, the complex holds nearly 2 million bottles. More than 70% of the stored wines are red, 20% are white and about 10% are dessert wines. The most valuable items of this collection, worth €480 a bottle, were produced in 1973–74; they are now exported only to Japan.
Wines are exported from Mileștii Mici to Sweden, Japan, the USA, Great Britain, the Czech Republic, Poland, Greece, Germany, Denmark, Finland, and China.
The wines stored here are made from crops of various years, beginning with 1969. Grapes include Pinot, Traminer, Muscat, Riesling, Dnestrovscoie, Milestscoie, Codru, Negru de Purcari, Trandafirul Moldovei, Auriu, and Cahor-Ciumai.
Mileștii Mici

Mileștii Mici is a commune in Ialoveni District, Moldova, composed of two villages, Mileștii Mici and Piatra Albă. It has a population of over 4,500 and is 18 kilometres (11 mi) from Chişinău. For much of its history, the locals have extracted white stone from underneath the village. Several hundred kilometers of the underground extraction site exist today. Some of the shafts are used as cellars for storing Mileştii Mici wines.
Mileștii Mici is an ancient Moldovan village, having been mentioned in ancient books and chronicles. Archeological research has found settlement remains from many different epochs and cultures, beginning in the tenth to eleventh millennium BC.
In 1970, Emmanuel Brihuneț, the priest of "Saint Nikolai" church in Mileștii Mici, discovered some references about the village in old manuscripts, dating from 30 March 1528.
In these early modern chronicles it is mentioned that King Petru Rares gave his grandson, Lashko-Voda from Isnovet, three other villages, two of which were situated around Isnovet River.
When the Soviet Union gained control under Moldova, there was an order to destroy the wine collection, but the workers made a secret door where they stored the collection.
Stretching for 250 kilometres (160 mi), of which only 120 kilometres (75 mi) are currently in use, the Mileștii Mici cellar complex is the largest in the world. In 2007, the Mileștii Mici wine cellars were noted in the Guinness World Records 2007 Yearbook, for having the largest (2 million bottles) wine collection in the world.
خوبانی کا میٹھا

خوبانی کا میٹھا ایک ہندوستانی میٹھا ہے جو حیدرآباد کی سوکھی خوبانی سے بنایا جاتا ہے۔ اور حیدرآباد کی شادیوں میں عام طور پر پیش کیا جاتا ہے۔
افغانستان کی سوکھی خوبانی اپنے ذائقہ کی بنا پر بہت مشہور ہے۔ اور حیدرآبادی پکوان میں خوبانی کا میٹھا انتہائی مقبول ہے۔
اسے پکانے کے لیے خوبانی کو چاشنی میں اس وقت تک ابالا جاتا ہے جب تک وہ گاڑھی نہ ہو جائے۔ پک جانے کے بعد اس کے اوپر بادام یا خوبانی کے مغز رکھ دیے جاتے ہیں اور اسے ملائی (بھینس کے دودھ کی ملائی زیادہ پسند کی جاتی ہے)، کسٹرڈ یا آئس کریم سے سجا دیا جاتا ہے۔
میٹھا لک ریلوے اسٹیشن

میٹھا لک ریلوے اسٹیشن پاکستان میں واقع ہے۔ یہ اسٹیشن شورکوٹ-لالہ موسیٰ برانچ لائن پر واقع ہے۔
پاکستان ریلویز کی سرکاری ویب گاہ کے مطابق میٹھا لک ریلوے اسٹیشن کا کوڈ MTQ ہے
اس وقت یہ اسٹیشن پاکستان ریلویز کے استعمال میں ہے ۔
میٹھا لک ریلوے اسٹیشن میٹھا لک میں واقع ہے
سب سے میٹھا نام تمہارا

سب سے میٹھا نام تمھارا معروف نعت خواں سید ناصر حسین چشتی کی نعتوں، رباعیوں اور منقبتوں پر مشتمل پنجابی مجموعہ نعت ہے۔ ناصر چشتی ایک اچھے شاعر تھے سب سے میٹھا نام تمھارا 136 صفحات پر مشتمل کتاب ہے جس میں 62 نعتیں 36 پنجابی اور 26 اردو میں ہیں اس کے علاوہ 9 مناقب 3 کافیاں اور ایک ترانہ شامل ہے یہ مکتبہ نوریہ رضویہ پبلیکیشنز لاہور سے فروری 2009ء میں طبع ہوئی
سب سے میٹھا نام تمھارا ،کے علاوہ نعتیہ شاعری پر مشتمل دوسرے مجموعہ ہائے کلام جن میں
میٹھا سوڈا

میٹھا سوڈا سوڈیئم بائی کاربونیٹ کو کہتے ہیں جس کا فارمولا NaHCO3 ہوتا ہے۔ اسے کھانے کا سوڈا یا بیکنگ پاوڈر بھی کہتے ہیں۔ جب آٹے یا میدے میں میٹھا سوڈا ملا کر پکاتے ہیں تو اس میں سے کاربن ڈائی آکسائیڈ گیس خارج ہوتی ہے جو لاکھوں چھوٹے چھوٹے بلبلوں کی شکل میں ہوتی ہے۔ اس کی وجہ سے آٹا یا میدہ پھول جاتا ہے۔ یہ نان، ڈبل روٹی اور کیک وغیرہ بنانے میں استعمال ہوتا ہے۔
چند دہائی پیشتر میٹھے سوڈے کو معدے کی تیزابیت ختم کرنے کے لیے بڑی کثرت سے استعمال کیا جاتا تھا (مثلاً ENO)۔ لیکن اس میں ایک خامی یہ ہوتی تھی کہ اس کی وجہ سے پیشاب کی تیزابیت بھی ختم ہو جاتی تھی۔ اگر میٹھے سوڈے کے ساتھ دودھ کا بھی استعمال کیا جائے تو پیشاب میں تیزابیت نہ ہونے کی وجہ سے گردے اور مثانے میں پتھری بننے کے امکانات بہت بڑھ جاتے ہیں جسے milk alkali syndrome کہتے ہیں۔ omeprazole کی ایجاد کے بعد میٹھے سوڈے کا بطور ضدِ تیزابیت استعمال تقریباً ختم ہو گیا ہے۔ میٹھا سوڈا انجکشن کے لیے بھی دستیاب ہوتا ہے اور سوڈا بائی کارب کہلاتا ہے۔ یہ انجکشن مریض کو اُس وقت لگائے جاتے ہیں جب خون کی تیزابیت بڑھ چکی ہو جیسے شدید اسہال یا کارڈیئک ارسٹ (cardiac arrest) کے بعد۔
پدم شری اعزاز

فن، تعلیم، ادب، سائنس ،طب و جراحت ،کھیل کود، خدماتِ عامہ وغیرہ میں بہترین کارکردگی دکھانے والے بھارتی شہریوں کو بھارتی حکومت کی طرف سے عطا کرنے والا اعزاز ہے پدم شری۔ یہ بھارت رتن، پدم وبھوشن، پدم بھوشن کے بعد دینے والا سب سے امتیازی اعزاز ہے۔ 2012ء تک یہ اعزاز 2497 افراد کو عطا کیا گیا ہے۔
نوبل انعام برائے ادب

نوبل انعام برائے ادب ہر سال ایک سویڈش ادارہ "رائل سویڈش اکیڈمی آف سائنسز" کی جانب سے کسی بھی زبان میں اہم کارکردگی دکھانے والے ادیب کو دیا جاتاہے۔
نوبل انعام کی تاریخ میں سنہ 2018ء وہ سال تھا جب ادب کے لیے نوبل انعام کا اعلان نہیں کیا گیا تھا۔ اس کی وجہ سویڈش اکیڈمی میں پیدا ہونے والا جنسی اسکینڈل تھا۔ اس اسکینڈل کی وجہ سے ادب کے انعام کے اعلان کو مؤخر کر دیا گیا تھا۔ رواں برس مارچ میں نوبل فاؤنڈیشن کی جانب سے واضح کیا گیا تھا کہ سویڈش اکیڈمی کی تشکیل نو کر دی گئی ہے اور اس کے وقار اور اعتماد کی بحالی کے لیے یہ ضروری تھا۔ ایسا بھی کہا گیا تھا کہ اگر فاؤنڈیشن اکیڈمی کے وقار کی بحالی میں ناکام ہوتی ہے تو ایک اور گروپ نوبل انعام کا اعلان کر سکتا ہے اور یہ انتہائی نامناسب ہو گا۔
امیر عبد اللہ خان نیازی

امیر عبد اللہ خان نیازی مغربی پاکستان کی علیحدگی اور آزاد بنگلہ دیش کے قیام کے موقع پر بھارتی جنرل کے سامنے ہتھیار ڈالنے والے پاکستانی لیفٹیننٹ جنرل ہیں۔
موجودہ بھارتی پنجاب کے پٹھان گھرانے میں پیدا ہوئے۔ 1932ء میں برٹش آرمی میں بطور سپاہی بھرتی ہوئے اور 1942ء میں انھیں کنگز کمیشن دیدیا گیا۔ قیام پاکستان سے قبل انھوں نے برٹش آرمی کے لیے متعدد ایسے کارنامے انجام دیے جس میں انھیں بہادری کے ایوارڈ دیے گئے۔ ان ایوارڈ میں ملٹری کراس کا ایوارڈ بھی شامل ہے۔ جاپان میں برٹش آرمی کی جانب سے بہادری دکھانے پر انھیں ٹائیگر نیازی کا خطاب دیا گیا۔
مبصرین کا کہنا ہے کہ بھارتی فوج اور بنگالی عوام کے ہاتھوں پاکستانی فوج کی شکست اور جنرل نیازی کا بھارتی جنرل ارروڑہ کے سامنے ہتھیار ڈالنے کا واقہ ایک ایسا عمل تھا جو ہر اس محب وطن پاکستانی کے دل پر زخم کی طرح نقش ہو گیا جس نے یہ واقعہ دیکھا۔ پاکستانیوں کا ایک حلقہ اسے پاکستان کی تاریخ کا سیاہ ترین دن قرار دیتا ہے۔ اس کے بعد وہ پاکستان کے دیگر نوے ہزار فوجیوں کی طرح جنگی قیدی بن کر بھارت کی حراست میں چلے گئے۔
حمود الرحمن کمیشن کی جوغیر حتمی رپورٹ منطر عا م پر آئی ہے اس میں بھی انھیں اس شکست کے اسباب میں انھیں کافی بڑا ذمہ دار قرار دیا گیا۔ جنرل نیازی آخر وقت تک اپنی پوزیشن کا دفاع کرتے رہے اور موت کے سامنے ہتھیار ڈالنے سے محض چند ہفتہ قبل انھوں نے ایک ٹی وی پروگرام میں کہا تھا کہ ’وہ فوج کے سسٹم کا ایک چھوٹا سا حصہ تھے اس لیے انھوں نے ہتھیار ڈالنے کے احکامات پر عملدرآمد کیا حالانکہ ان کا ذاتی خیال یہ تھا کہ وہ مزید لڑ سکتے تھے اور بھارتی فوج کو ایک لمبے عرصے تک الجھائے رکھ سکتے تھے۔
حمود الرحمن کمیشن کی رپورٹ کے مطابق یہ اپنے جنسی اسیکنڈلز کے لیے ایک نام رکھتے تھے۔ اس کے علاوہ کمیشن نے اس بات کی طرف اشارہ کیا کہ وہ مشرقی پاکستان میں اپنی حیثیت کو اسمگلنگ کے لیے بھی استعمال کرتے رہے۔
بطور جنگی قیدی بھارت سے واپس آکر سیاسی سرگرمیوں میں فعال حصہ لیا اور “جماعتِ عالیہ مجاہدین” کے نام سے اپنی جماعت بنائی۔ ان کی جماعت نے مارچ 1977 کے قومی اتخابات میں انتخابی نشان پگڑی کے ساتھ حصہ لیا۔ انھیں جمعیت علمائے پاکستان کے کوٹے سے قومی اسمبلی کے الیکشن کا ٹکٹ ملا جس کے وہ نائب صدر رہے۔ جب قومی اتحاد نے بھٹوحکومت کے خلاف تحریک شروع کی توجنرل نیازی سر پر میانوالی سٹائل پگڑی باندھے سٹیج پر موجود ہوتے تھے۔ وہ بار بار اپنے کورٹ مارشل کا مطالبہ کیا کرتے تھے۔ قومی اتحاد کے کسی لیڈر نے کبھی یہ نہیں کہا کہ مشرقی پاکستان میں شکست کے ذمہ دار جنرل موصوف ہیں بلکہ وہ سبھی ان کی بہادری کے گن گایا کرتے تھے۔
دانے انار کے

دانے انار کے ایک ہندی زبان کا بھارتی ٹیلی ویژن شو ہے جسے ڈی ڈی نیشنل چینل پر دکھایا جاتا ہے۔
یہ شو ایک متوسط طبقے سے تعلق رکھنے والے خاندان کو دکھاتا ہے جس نے ابھی ابھی ایک لاٹری جیتی ہے۔ اس عظیم خوشخبری کی وجہ سے ان کے رویوں کے ساتھ ساتھ ان کے پڑوسیوں اور رشتے داروں کے رویوں میں ہونے والی تبدیلیوں کو دکھایا گیا ہے۔ اس شو میں خاندان کے ارکان کے انٹرویوز کو دکھایا اور ان لے رد عملوں کا جائزہ لیا گیا۔ یہ بھی دکھانے کی کوشش کی گئی کہ وہ تبدیل شدہ حالات کو کیسے گلے لگاتے ہیں۔ شو کا اسکرین پلے شرد جوشی کا لکھا ہوا ہے۔