davidanugraha/M4-RAG huggingface dataset:
کبایا

کبایا ایک بالائی لباس ہے جو روایتی طور پر جنوب مشرقی ایشیا میں خواتین پہنتی ہیں، خاص طور پر انڈونیشیا، ملائیشیا، برونائی اور سنگاپور میں یہ خواتین کا پسندیدہ لباس ہے۔ جنوب مشرقی ایشیا سے باہر، اسے آسٹریلوی جزائر کوکوس اور کرسمس آئی لینڈ، ساحلی ہندوستان اور سری لنکا، مکاؤ کے ساتھ ساتھ جنوبی افریقہ میں جاوی، ملائی اور پرتگالی خواتین پہنتی ہیں۔
کبایا ایک اوپر پہننے والا لباس ہے جو روایتی طور پر ہلکے وزن کے کپڑوں سے بنایا جاتا ہے جیسے بروکیڈ، سوتی، گوج، لیس یا وائل، جو کبھی کبھی کڑھائی کے ساتھ پسند کیا جاتا ہے۔ سامنے والے حصے کو بٹنوں، پنوں یا بروچوں سے سجایا جاتا ہے۔ لباس کے لیے نچلا لباس کین کے نام سے جانا جاتا ہے، کپڑے کا ایک لمبا ٹکڑا جو کمر کے گرد یا بغلوں کے نیچے لپیٹ کر باندھا جاتا ہے اکثر باتک سے بنا ہوتا ہے۔
کبایا جنوب مشرقی ایشیائی فیشن کی شناخت بن گیا ہے، بہت سی جنوب مشرقی ایشیائی پرچم بردار ہوائی جہاز کمپنیاں بشمول سنگاپور ایئر لائنز، ملائیشیا ایئر لائنز، رائل برونائی ایئر لائنز اور گارودا انڈونیشیا نے اپنی خواتین میزبانوں کے لیے روایتی لباس کو یونیفارم کے طور پر اپنایا ہے۔
کبایا کو سرکاری طور پر انڈونیشیا کے قومی لباس کے طور پر پہچانا جاتا ہے اور یہ انڈونیشیائی خواتین کی پہچان ہے۔ یہ جاوانی، سوڈانی اور بالینی خواتین میں بھی مقبول ہے۔ ملائیشیا، سنگاپور اور برونائی میں یہ بہت زیادہ پسند کیا جاتا ہے۔
کبایا کی ابتدا کے بارے میں کئی امکانات نظریات موجود ہیں جن میں اکثریت کے مطابق مشرق وسطیٰ میں اس کی جڑیں موجود ہیں۔ عربی قبا کے ساتھ کبایا کا تعلق دکھائی دیتا ہے۔ یہ "ایک لمبی ڈھیلی جیکٹ"ہے جسے سب سے پہلے آرتھر برنیل نے 1886 میں بنایا تھا۔
1940 کی دہائی کے آخر تک، کٹ ورک کبایا پھر کڑھائی والے کبایا مشہور ہوا۔ ایک بہترین نیونیا کبایا متعارف کرایا گیا جو آج تک بہت مشہور ہے۔ کڑھائی شدہ کبایا لمبے کبایا کے پرنٹ شدہ کپڑوں کی بجائے سادہ وائل سے بنا ہوتا ہے۔ کبایا کا یہ انداز بلاؤز کے خوبصورت رنگوں کو نمایاں کرتا ہے۔ مشہور ڈیزائنوں کے ساتھ پھولوں، شکلوں اور ہندسی شکلیں بھی شامل ہیں۔ کبایا کا یہ انداز پہلی جنگ عظیم کے دوران بڑے پیمانے پر ظاہر ہونا شروع ہوا کیونکہ فیتے کی قیمت میں اضافے نے مشینی کڑھائی کو اپنانے پر مجبور کیا۔
آفتابی غسل

آفتابی غسل (انگریزی: Sun tanning) ایک طریقہ ہے جس سے کہ جسم کو سورج کی شعاعوں کے لیے کھولا جاتا ہے۔ اس کے کئی مقاصد کی تکمیل ممکن ہو سکتی ہے۔ ان میں اول الذکر جسم کے رنگ کو گہرا کرنا ایک مقصد ہے۔ اس کے لیے عمومًا دنیا کے مشہور ساحلی سیاحتی مقامات پر لوگ برہنہ یا نیم برہنہ حالت میں فرش پر لیٹتے ہیں۔ عام طور سے لباس میں عورتیں بکنی یا مونوکنی پہنتی ہیں جب کہ مرد نیکر پہنتے ہیں۔ کئی بار تیل یا کوئی کریم کا سہارا بھی لیا جاتا ہے۔ کچھ لوگ جو اس عمل کو گوشہ نشینی میں انجام دینا چاہتے ہیں، مصنوعی آلات کا بھی استعمال کرتے ہیں، جیسے کہ ٹیننگ لیمپ ( tanning lamp) کا چار دیواری کے بیچ سہارا لینا۔ کچھ لوگ کیمیاوی مصنوعات کا بھی سہارا لیتے ہیں جس سے کہ جسم میں بھورا پن مل سکتا ہے اور متصلًا الٹرا وایولیٹ شعاعوں سے بچا جا سکے۔
آفتابی غسل کے دیگر فوائد میں جسم کو گرمانا اور وٹامن ڈی کی کمی کو دور کرنا بھی شامل ہے۔ یہ بہ طور مغربی دنیا، تھائی لینڈ، فلپائن وغیرہ جیسے ممالک میں عام ہے۔
زمینی کرۂ ہوا

زمینی کرۂ ہوا، زمین کے گرد گیسوں (gases) کا ایک غلاف ہے۔ زمین کی کششِ ثقل ان گیسوں کو اپنے گرد ایک کرہ کی مانند سموئے رکھے ہے۔ عام فہم الفاظ میں اِسے عموماً صرف فضاء بھی کہا جاتا ہے؛ چنانچہ زمین کی طرح دوسرے اجرامِ فلکی کے بھی کرۂ ہوا اور فضائیں ہیں۔ یہ گیسوں کا غلاف، سورج سے پیدا ہونے والی خطرناک شمسی اور بالائے بنفشی شعاعوں سے زمین کی حفاظت کرتا ہے۔ یہ نہ صرف زمین کو باہر کی مضر شعاعوں سے بچاتا ہے بلکہ یہ زمین پر گرمی کو بھی خلاء میں خارج ہونے سے روک لیتا ہے۔
فضاء کا خُشک حصٌہ ٪78.09 نطرساز، ٪20.95 تیزابساز، ٪0.93 آرگون، ٪0.039 فحم دو اکسید اور قلیل مقدار میں دوسری گیسوں پر مبنی ہے۔ فضاء کا نم حصٌہ تقریباً ٪1 آبی بخارات پر مُشتمل ہے۔ فارغوں کے اِس میل یا آمیزے کو اکثر ہوا کہا جاتا ہے۔
زمین کے کرۂ ہوا کی پانچ پرتیں ہوتی ہیں۔ عموماً، اونچائی اور بلندی کے ساتھ ہوائی دباؤ اور کثافت میں کمی آتی ہے، لیکن جب فضاء کو مختلف پرتوں میں بانٹنا ہو تو درجہِ حرارت ایک مستقل مقدار سمجھی جاتی ہے۔ درجہِ حرارت اونچائی کے ساتھ نسبتاً دائمی انداز میں کم ہوتا ہے، چنانچہ فضائی پرتوں کو بانٹنے کے لیے درجہِ حرارت کا استعمال کیا جاتا ہے۔ مندرجہ ذیل فضائی پرتیں ملاحظہ کیجئے؛ نچلی پرت سے لے کر اونچی ترین پرت تک:
کرۂ متغیرہ (انگریزی: Troposphere)، کرۂ ہوا کی سب سے نچلی پرت ہے۔ یہ زمین کی قریب ترین فضائی پرت ہے۔ یہ پرت یا کرہ زمینی سطح سے شروع ہوتی ہے اور شمالی و جنوبی قطبین سے تقریباً 9 کلومیٹر (30،000 فٹ) کی بلندی تک جبکہ خط استوا سے 17 کلومیٹر (56،000 فٹ) کی بلندی تک پھیلی ہوئی ہے۔ یہ زمین کی سطح سے منتقل ہونے والی توانائی سے گرم رہتی ہے اور نیچے سے اوپر جاتے ہوئے یہاں درجہ حرارت میں بھی کمی واضح طور پر محسوس ہوتی ہے۔ نیچے سے اوپر تک درجہ حرارت میں 17 ڈگری سینٹیگریڈ سے لے کر 52– ڈگری سینٹیگریڈ تک کی کمی محسوس کی جا سکتی ہے۔
اِس پرت کا کمیتی وزن کُل کرۂ ہوا کا 80 فیصدی کمیتی وزن ہوتا ہے یعنی گیسوں کی اکثریت اِسی پرت میں پائی جاتی ہے۔ اِس کرہ کی خاص بات یہ بھی ہے کہ اِس میں موسمی تبدیلیاں خُوب واضح ہوتی ہیں اور اس لیے اِسے موسمی پرت بھی کہتے ہیں۔ بادل، بارش اور ہوا - اِن سب کا تعلق اِسی پرت سے ہے۔
کرۂ قائمہ (انگریزی: Stratosphere)، کرۂ ہوا کی دوسری پرت ہے۔
کرۂ میانی (انگریزی: Mesosphere)، کرۂ ہوا کی تیسری اور درمیانی پرت ہے۔
کرۂ حراری (انگریزی: Thermosphere)، کرۂ ہوا کی چوتھی پرت ہے۔ مختلف پرتوں کے برعکس اس کرہ میں نیچے سے اوپر جاتے ہوئے درجہِ حرارت میں کمی کی بجائے اضافہ ہوتا ہے۔ یہی وجہ ہے کہ اِسے کرۂ حراری کہا جاتا ہے۔ اِس اُلٹ رُجحان کی وجہ دیگر گیسوں کے سالمات کی ادنا اور کم درجہ کی کثافت ہے۔ اِس پرت کا درجہِ حرارت 1،500 ڈگری سینٹگریڈ تک پہنچ سکتا ہے۔ چونکہ اس کرہ میں گیسوں کے سالمات میں کافی فاصلہ ہوتا ہے، درجہِ حرارت حسبِ معمول کام نہیں کرتا۔
کرۂ حراری کے بیچ ہوا کا ایک اور غلاف بھی ہوتا ہے جسے کرۂ روانیہ یا آئونی کرہ (انگریزی: آیونی کرہ) کہا جاتا ہے۔ اس کرہ میں آئونی مادہ شمسی اشعاع کی وجہ سے حرکت کرتا ہے۔ اس کا پھیلاؤ زمین سے 500 تا 1،000 کلومیٹر (160،000 تا 3،300،000 فٹ) کی بلندی پر ہے۔ بین الاقوامی خلائی مرکز بھی اسی کرہ میں واقعہ ہے۔ اس کے کچھ حصّے کرۂ بیرونی کی سرحد سے بھی متجاوز کر بیٹھتے ہیں۔ یہ کرہ اہمیت کا حامل اس لیے بھی ہے کیونکہ یہ برقناطیسی امواج، خاص طور پر مشعوی امواج، کی نشریات میں بیشمار مدد دیتا ہے۔ اس پرت میں قطبی اشفاق بھی دیکھتے ہیں۔
کرۂ بیرونی (انگریزی: Exosphere)، کرۂ ہوا کی آخری پرت ہے۔
آب و ہوا

آب و ہوا (انگریزی: Climate) کے معنی ہیں موسمی کیفیت، کسی مقام پر پانی اور ہوا کی تاثیر یا طبیعی اور جغرافیائی اثرات جو صحت، مرض اور پیداوار سے تعلق رکھتے ہیں۔ آب و ہوا کسی خطے میں طویل مدتی موسم کا نمونہ ہے جو عام طور پر 30 سال سے زیادہ ہوتا ہے۔ وسیع نقطہ نظر میں آب و ہوا مہینوں سے لاکھوں سالوں تک پھیلے ہوئے موسمیاتی تغیرات کا اوسط اور تغیر ہے۔ موسمیاتی متغیرات میں سے کچھ کو عام طور پر ماپا جاتا ہے جو درجہ حرارت، نمی، ماحولیاتی دباؤ، ہوا اور بارش ہیں۔ وسیع تر معنوں میں آب و ہوا، آب و ہوا کے نظام کے اجزاء کی حالت ہے بشمول ماحول، ہائیڈروسفیئر، کرائیوسفیئر، لیتھوسفیئر اور بایوسفیئر اور ان کے درمیان تعامل۔ کسی مقام کی آب و ہوا اس کے عرض البلد، طول البلد، خطہ، اونچائی، زمین کے استعمال اور قریبی آبی ذخائر اور ان کے دھاروں سے متاثر ہوتی ہے۔
بوٹولزم
ہوا بنہ صوبہ

ہوا بنہ صوبہ (انگریزی: Hòa Bình Province) ویتنام کا ایک رہائشی علاقہ جو شمال مغربی (ویتنام) میں واقع ہے۔
ہوا بنہ صوبہ کا رقبہ 4,662.5 مربع کیلومیٹر ہے اور اس کی مجموعی آبادی 803,300 افراد پر مشتمل ہے۔
ہوا کا دباؤ

سطح سمندر پر نارمل ہوا کا دباؤ (فضائی دباؤ) ایک ایٹموسفیر( atm ) ہوتا ہے جو 101 کلو پاسکل(kPa) یا 1.01 bar یا پارے کے 760mm کے برابر ہوتاہے۔ اگر پاؤنڈ میں ناپا جائے تو ایک ایٹموسفیر برابر ہوتا ہے 14.7 پاؤنڈ فی اسکوائر انچ (psi) کے ۔
جیسے جیسے بلندی بڑھتی جاتی ہے ہوا کا دباؤ کم ہوتا چلا جاتا ہے۔
Wind direction

Wind direction is generally reported by the direction from which the wind originates. For example, a north or northerly wind blows from the north to the south; the exceptions are onshore winds (blowing onto the shore from the water) and offshore winds (blowing off the shore to the water). Wind direction is usually reported in cardinal (or compass) direction, or in degrees. Consequently, a wind blowing from the north has a wind direction referred to as 0° (360°); a wind blowing from the east has a wind direction referred to as 90°, etc.
Weather forecasts typically give the direction of the wind along with its speed, for example a "northerly wind at 15 km/h" is a wind blowing from the north at a speed of 15 km/h. If wind gusts are present, their speed may also be reported.
A variety of instruments can be used to measure wind direction, such as the anemoscope, windsock, and wind vane. All these instruments work by moving to minimize air resistance. The way a weather vane is pointed by prevailing winds indicates the direction from which the wind is blowing. The larger opening of a windsock faces the direction that the wind is blowing from; its tail, with the smaller opening, points in the same direction as the wind is blowing.
Modern instruments used to measure wind speed and direction are called anemoscopes, anemometers and wind vanes. These types of instruments are used by the wind energy industry, both for wind resource assessment and turbine control. When a high measurement frequency is needed (such as in research applications), wind can be measured by the propagation speed of ultrasound signals or by the effect of ventilation on the resistance of a heated wire. Another type of anemometer uses pitot tubes that take advantage of the pressure differential between an inner tube and an outer tube that is exposed to the wind to determine the dynamic pressure, which is then used to compute the wind speed.
In situations where modern instruments are not available, an index finger can be used to test the direction of wind. This is accomplished by wetting the finger and pointing it upwards. The side of the finger that feels "cool" is (approximately) the direction from which the wind is blowing. The "cool" sensation is caused by an increased rate of evaporation of the moisture on the finger due to the air flow across the finger, and consequently the "finger technique" of measuring wind direction does not work well in either very humid or very hot conditions. The same principle is used to measure the dew point using a sling psychrometer (a more accurate instrument than the human finger).
Another primitive technique for measuring wind direction is to take a pinch of grass and drop it; the direction that the grass falls is the direction the wind is blowing. This last technique is often used by golfers because it allows them to gauge the strength of the wind.
Windsock

A windsock (a wind cone or wind sleeve) is a conical textile tube that resembles a giant sock. It can be used as a basic indicator of wind speed and direction, or as decoration. Windsocks are typically used at airports to show the direction and strength of the wind to pilots, and at chemical plants where there is risk of gaseous leakage. They are also sometimes located alongside highways at windy locations.
At many airports, windsocks are externally or internally lit at night. Wind direction is opposite the direction in which the windsock is pointing. Wind speed is indicated by the windsock's angle relative to the mounting pole‍— in low winds it droops; in high winds, it flies horizontally.
Alternating stripes of high-visibility orange and white were initially used to help estimate wind speed, with each stripe adding 3 knots (5.6 km/h; 3.5 mph) to the estimated speed. However, some circular frame mountings cause windsocks to be held open at one end, indicating a velocity of 3 knots even when stripes are not present. A fully extended windsock suggests a wind speed of 15 knots (28 km/h; 17 mph) or greater.
Per FAA standards, a properly functioning windsock orients itself to a breeze of at least 3 knots (5.6 km/h; 3.5 mph) and fully extends in a wind of 15 knots (28 km/h; 17 mph).
Per Transport Canada standards, a 15-knot wind fully extends the windsock; a 10-knot (19 km/h; 12 mph) wind raises it to 5° below the horizontal; and a 6-knot (11 km/h; 6.9 mph) wind raises it to 30° below the horizontal.
ICAO standards specify a truncated cone-shaped windsock at least 3.6 metres (12 ft) long and 0.9 metres (3 ft) in diameter at the large end. It should be readable from an altitude of 300 metres (980 ft) and ideally be of a single colour. If it is necessary to use two colours, they should ideally be orange and white, arranged in five alternating bands, with the first and last darker in tone. In wind speeds of 3 knots (5.6 km/h; 3.5 mph) or more, they must indicate wind direction to within ±5°.
Wind tees and wind tetrahedrons are two other commonly used wind direction indicators in airports. Wind tees are shaped like an airplane so that they match with the heading of an aircraft ready to take off and land. Wind tetrahedrons always have their pointy ends pointing to the wind. Wind tees and tetrahedrons can swing freely and align themselves with the wind direction, but neither provides an indication wind speed, unlike a windsock. Since a wind tee or tetrahedron can also be manually set to align with the runway in use, a pilot should also look at the wind sock for wind information, if one is available.
Coastal India

Coastal India is a geo-cultural region in the Indian subcontinent that spans the entire coastline of India.
Indian total coastline is estimated to 11,098 km.
Gujarat has the longest coastline with 2340 km. Second longest coastline belongs to Andra pradesh with 973 km. Tamilnadu comes third with 906 km.(Odisha has 485 km )& West Bengal has the 158 km coastline. It's the 4th longest coastline in India.
Coastal states are Gujarat, Maharashtra, Goa, Karnataka, Kerala, Tamilnadu, Andhrapradesh, Odisha and West Bengal.
Other coastal union territories are Puducherry, Andaman and Nicobar Islands, Dadra and Nagar Haveli and Daman and Diu, Lakshadweep.
A thriving trade existed between the Mediterranean world and Coastal Indian regions This led to significant intermingling between the people of Coastal India and the west asian world, particularly along the South West Indian Coastline along the Arabian Sea. Several west Asian communities have also settled and become part of the diversity of coastal south west India. These include the Parsis, Bohras and Baghdadi Jews in the westernmost region, The descendants of west asian and mediterranean traders like The Bearys of Kanara region and the Mappilas along Malabar region, and the cochin jews and Syriac Nasranis along the southernmost region of South India. The Chola Empire established vast Tamil influence across South East Asian region across Indonesia, Java, Bali and Sumatra. This brought South Indian Heritage to Cambodia, Indonesia and Bali where the Balinese Hindu traditions still thrives. This also lead to intermingling between coastal India and the south east Asia particularly in the South eastern Cholamandalam coastline along the Bay of Bengal.
The linguistic diversity of Coastal India includes languages of the Dravidian language family including Malayalam, Tamil, Telugu, Tulu, Beary and Kannada; languages belonging to the western zone of Indo Iranian language families including Gujarati, Marathi, Konkani, languages belonging to the central zone of the Indo-Iranian language families including Urdu and Persian and languages belonging to the eastern zone of Indo Iranian language family including Odia and Bengali. The region also has speakers of Semitic languages like Arabic, Hebrew and Aramaic. The common elements of the people of coastal India includes cuisine that consists of agrarian and coastal products and clothing that involves long flowing drapes with bare midriff for both men and women suited for humid and warm climate. Throughout coastal India women wear drapes called saree in various styles. In the western corner of the region the drapes are called as Dhoti for men. and Chaniya choli for women, further southwards the drapes are called as lungi or mundu for men. and veshti for women. Towards the southernmost tip of coastal south western India the social system of inheritance was once matrilineal. There are various festivals celebrated in the coastal states centered on deities.
Riya Kodali

Riya Kodali is an Indian fashion designer and blogger. She has gained recognition for her contributions to the fashion industry, with her collections showcased in notable fashion shows, including Femina Miss Diva, Bangalore Fashion Week, and events hosted by The Times of India. Prominent figures such as Lisa Ray and Urvashi Rautela have walked the ramp wearing her designs. Kodali's portfolio includes designing for actors, business leaders, and international clients
Riya Kodali began her career in Detroit, Michigan, where she hosted exhibitions featuring her artwork, paintings, and designer collections. In 2015, she established her design studio in Koramangala, Bangalore. In addition to her fashion ventures, she has founded companies in infrastructure and software applications. She also manages a charitable trust to support underprivileged communities.
Riya Kodali was born and raised in Mysore, Karnataka, where she completed her early education. She later moved to Detroit, Michigan, for higher studies.
Sussanne Khan

Sussanne Khan (born 26 October 1975) is an Indian interior and fashion designer.
Sussanne Khan was born to Sanjay Khan and Zarine Katrak Khan on 26 October 1975, in Bombay, as the third child in their family. Her father, Sanjay, who was a prominent actor in the 1980s and her mother, Zarine Katrak is also an actress as well as an interior designer. Her father is of mixed Afghan and Iranian descent while her mother comes from a Parsi family.
Her younger brother, Zayed Khan is also an actor who works in Bollywood. Her elder sister, Farah Khan Ali, is a jewelry designer and Sussanne's second sister, Simone Khan, is an interior designer.
She is the niece of actor Feroz Khan and director Akbar Khan (brothers of Sanjay Khan) and first cousin of Bollywood actor, Fardeen Khan.
After obtaining an Associate of Arts degree in interior designing in 1995 from Brooks College in the US, Khan started her career as an interior designer in 1996 by following the footsteps of her mother who was also a well-known interior designer during her active career.
In 2011, she partnered with fellow interior designer and a well recognised film producer, Gauri Khan, to launch and introduce The Charcoal Project foundation in Mumbai, which is the first interior fashion design store in India. The Charcoal Project is also considered as the most popular design store in India.
She worked for The Label Life, an e-commerce fashion lifestyle company established in 2012. She was employed as the first interior fashion designer for the company. In 2014, she launched the official branch of Pearl Academy campus in Mumbai and supporting the students of the academy by handling scholarships.
Khan married Hrithik Roshan in 2000 after dating for four years. The couple ended their 13-year-old relationship in 2013 and divorced a year later, after having two sons. However, they still remain close friends and spent the lockdown during 2020 together with their sons. She was involved in the Dragon fly club raid in December 2020. In May 2022, Khan shared a photo with boyfriend Arslan Goni, confirming their relationship.
Manomet, Massachusetts

Manomet is a seaside village of Plymouth, Massachusetts, United States. It is named for the Wampanoag village of Manomet, located among the Manomet Ponds (the later site of the Manomet Ponds Praying Town). Manomet has a Post Office in the business district whose ZIP code is 02345. Residents and businesses in this village that are non-Post Office box holders use Plymouth's ZIP code of 02360.
Manomet is also home to Manomet Center for Conservation Sciences, a global conservation and sustainability nonprofit organization.
Today, Manomet is known for its Independence Day celebrations, which actually take place one day early, on the 3rd of July. The celebrations usually consist of private bonfires, fireworks, and a typically family oriented crowd. Manomet's July 3 celebration of Independence Day extends back to the 1800s, when residents burned scrap and driftwood on the beach. Tradition dictates that these bonfires be extinguished by the rising tide, so depending on the moon, the festivities may extend well into the night, or end relatively early. The 3rd of July celebrations are featured in a song called "Manomet (On The 3rd Of July)" written by longtime Manomet resident Tedd Rodman.
Manomet consists of the following neighborhoods:
Manomet landmarks include:
41°55′07″N 70°34′00″W﻿ / ﻿41.91861°N 70.56667°W﻿ / 41.91861; -70.56667
Ordnance Clothing Factory, Shahjahanpur

The Ordnance Clothing Factory, Shahjahanpur is one of the oldest clothing factories in India, established in 1914 for the purpose of producing garments for use by the Indian military.
In 1879, Sir Ashley Eden, Lt. Governor of Bengal, founded three clothing factories in Bombay, Alipur and Madras for the stitching of garments. In 1914, a part of the Alipur factory was moved to Shahjahanpur on an experimental basis for 1 year and named Army Clothing Factory, Shahjahanpur. In 1925, the entire Alipur factory was closed and its work was permanently transferred to Shahjahanpur.
Shahjahanpur is about 180 kilometres (110 mi) from Lucknow and 330 kilometres (210 mi) from New Delhi. The factory produces textiles and clothing items for the Indian Army, navy and air force, the Director-General of the Border Roads Organization, the Ministry of Home Affairs and other civil authorities. The factory is covers an area 20.02 hectares and the estate itself is spread over an area of 125.1 hectares.
The principal products are as under:
Indian Army
Indian Air Force
Indian Navy
Piaya

Ang piaya (Hiligaynon: piyaya, ; Espanyol: piaya, binibigkas na [ˈpjaʝa]; Hokkien Tsino: 餅仔; Pe̍h-ōe-jī: piáⁿ-iá) ay isang manipis na tinapay na walang lebadura na pinalamanan ng maskabado mula sa Pilipinas. Karaniwan itong makikita sa Negros Occidental kung saan ito ay isang sikat na delikasiya. Ginagawa ito sa pagpupuno ng masa ng pinaghalong maskabado at tubig. Pinitpit gamit ang rodilyo ang pinaghalong masa, binudburan ng linga at inihurno sa isang malapad na lutuan. Pinakamainam na kainin habang mainit ang piaya.
May mga ibang alternatibo sa tradisyonal na matamis na palaman na gawa sa maskabado, kabilang ang ube at mangga. Ang piayito (Hiligaynon : piyayito) ay isang maliit na bersyon ng piaya na manipis at malutong.
Gypsy tart

A gypsy tart is a type of tart made with evaporated milk, muscovado sugar (though some varieties include light brown sugar), and pastry. It originates from the county of Kent.
The tart is extremely sweet and is, for many people, associated with school dinners. Although most commonly made with evaporated milk, condensed milk may be used in its place. This makes for a firmer and even sweeter tart, with a darker colour. A legend says that a woman invented the tart to feed hungry Romani (Gypsy) children.
Kuromitsu

Kuromitsu (黒蜜, literally "black honey") is a Japanese sugar syrup. It is similar to molasses, but thinner and milder.
It is typically made from unrefined kokutō (muscovado sugar), and is a central ingredient in many Japanese sweets. It is one of the ingredients used in making wagashi, and is eaten with kuzumochi, fruit, ice cream, and other confectionery.
Cooked rice

Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used. Rice for cooking can be whole grain or milled.
Cooked rice is used as a base for various fried rice dishes (e.g. chǎofàn, khao phat), rice bowls/plates (e.g. bibimbap, chazuke, curry rice, dal bhat, donburi, loco moco, panta bhat, rice and beans, rice and gravy), rice porridges (e.g. congee, juk), rice balls/rolls (e.g. gimbap, onigiri, sushi, zongzi), as well as rice cakes and desserts (e.g. mochi, tteok, yaksik).
Rice is a staple food in not only Asia and Latin America, but across the globe, and is the most consumed foodstuff in the world. The U.S. Department of Agriculture classifies rice as part of the grains food group. Nutritionally, 200 g of cooked steamed white rice contributes 60 g (2 oz) toward the daily recommended 170 and 200 g (6 and 7 oz) of grains for women and men, respectively, and is considered a good source of micronutrients such as zinc and manganese.
Rice is often rinsed and soaked before being cooked. Unpolished brown rice requires longer soaking time than milled white rice does. The amount of water added can vary depending on many factors. In most cases, double water in proportion to rice is added depending on the variety of rice and the container it is contained, high cylindrical container is an example. Newly harvested rice usually requires less water, and softer varieties need more water than firmer varieties.
Rice can be boiled in a heavy-bottomed cookware or steamed in a food steamer. Some boiling methods do not require precise water measurements, as the rice is strained after boiling. This draining method is suitable for the less glutinous varieties such as basmati rice, but not-suitable for varieties like japonica rice which become sticky to some degree when cooked. Optionally, a small amount of salt can be added before cooking. If not drained, boiled rice is usually cooked on high heat until a rolling boil, then simmered with the lid on, and steamed over the residual heat after turning off the heat. Nowadays, electric rice cookers are also commonly used to cook rice. During cooking, rice absorbs water and increase in volume and mass.
In East Asia, cooked rice is most commonly served in individual bowls, with each diner receiving one. Food from local dishes is placed upon the rice, and is then eaten.
Cooked or boiled rice is used as an ingredient in many dishes. Leftover steamed rice is used to make porridge or fried rice dishes. Some common dishes using cooked rice as the main ingredient include:
Most common is plain, steamed white rice; however, a number of varieties and are served, many with specific cooking methods. Some varieties include:
Piaya (food)

A piaya (Hiligaynon: piyaya, pronounced [piˈjaja]; Spanish: piaya, pronounced [ˈpjaʝa]; Hokkien Chinese: 餅仔; Pe̍h-ōe-jī: piáⁿ-iá) is a muscovado-filled unleavened flatbread from the Philippines especially common in Negros Occidental where it is a popular delicacy. It is made by filling dough with a mixture of muscovado and water. The filled dough is then flattened with a rolling pin, sprinkled with sesame seeds and baked on a griddle. Piaya is best eaten warm.
The traditional sweet filling made of muscovado has other alternatives, including ube and mango. A piayito (Hiligaynon: piyayito) is a tiny version of the piaya and is thin and crispy.
Salicornie

Salicornia europaea, cunoscută sub denumirea de salicornie, sau brâncă, este o plantă anuală halofilă cu flori din familia Amaranthaceae. Ca suculent, are un conținut ridicat de apă, ceea ce explică aspectul său ușor translucid. Crește în diferite zone de mlaștini sărate în zona fluxului, pe plaje și printre mangrove.
Plantele de salicornie sunt relativ mici și au tulpini articulate, de culoare verde strălucitor. În timpul toamnei, aceste plante devin roșii sau violete. Frunzele lor sunt mici și arată ca niște solzi, producând fructe cărnoase care conțin o singură sămânță.
La fel ca majoritatea membrilor subfamiliei Salicornioideae, speciile Salicornia folosesc calea de fixare a carbonului C3 pentru a prelua dioxidul de carbon din atmosfera înconjurătoare.
Cenușa de salicornie și de varec a fost folosită mult timp ca sursă de sodă (în principal carbonat de sodiu ) pentru fabricarea sticlei și a săpunului. Introducerea procesului Leblanc pentru producția industrială de carbon de sodiu în prima jumătate a secolului al XIX-lea a înlocuit utilizarea surselor vegetale.
Salicornia europaea este comestibilă, atât gătită, cât și crudă.
Salicornia este de obicei fiartă, apoi acoperită cu unt sau ulei de măsline. Datorita conținutului mare de sare, trebuie fiartă fără sare, în multă apă. Fiartă, seamănă la culoare cu algele marine, iar aroma și textura sunt ca niște tulpini tinere de spanac, sparanghel sau anghinare. Salicornia se mănâncă adesea folosită cu peștele sau fructele de mare.
În Coreea de Sud, Phyto Corporation a dezvoltat o tehnologie de extragere din salicornie a sării cu conținut scăzut de sodiu. Compania susține că sarea vegetală obținută în mod natural este eficientă în tratarea tensiunii arteriale crescute și a steatozei hepatice prin reducerea aportului de sodiu. Compania a dezvoltat, de asemenea, o pulbere de salicornie desărată care conține polifenoli antioxidanti și antitrombi, despre care se spune că este eficientă în tratarea obezității și arteriosclerozei, precum și că oferă un mijloc de a ajuta la rezolvarea penuriei globale de alimente.
Salicornia europaea este o nouă specie candidată pentru utilizarea în fitoremedierea eficientă a solurilor saline contaminate cu cadmiu.
Salicornia preferă un sol ușor, nisipos (sau un sol bine drenat) și o poziție însorită. Poate fi plantată odată ce pericolul de îngheț a trecut. Se udă cel mai bine cu o soluție salină de 1 linguriță de sare de mare în 1 imp pt (0,57 l) de apă. Salicornia crește cel mai bine în 200 mM NaCl.
În emisfera nordică, recoltarea mlădițelor de salicornie are loc din iunie până în august. Mai târziu, mlădițele vor deveni lemnoase.
Creșterea comercială a salicorniei pe câmpuri special sărate se practică în Marea Britanie, Israel, și Germania. În Marea Britanie este acum cultivată hidroponic pentru a fi furnizată pe tot parcursul anului și pentru a reduce presiunea asupra populațiilor sălbatice din cauza recoltării excesive.
Da Vinci Learning

Da Vinci Learning este un post de televiziune deținut de Macademia prin Da Vinci Media GmbH ce difuzeazǎ programe educaționale, înființat în anul 2007. Grila de programe a postului se axează pe educație pentru copii și documentare despre știință.
Da Vinci Learning a fost înființat în vara anului 2007 la Berlin, în Germania. Directorul postului este Ferdinand Habsburg.
Prima țară în care canalul a fost lansat a fost Polonia, la data de 15 septembrie 2007. Programele postului sunt în limbile: engleză, franceză, germană și spaniolă. Grila de programe include trei secțiuni, dedicate copiilor, familiei și adulților. Pe 1 martie 2008, Da Vinci Learning a fost lansat în România, cu subtitrare în română.
Imaginea Da Vinci Learning în România este astronautul român Dumitru Dorin Prunariu, președintele Directoratului Agenției Spațiale Române. Canalul Da Vinci Learning a intrat în grila Digi pe 26 mai 2016.
Din 1 februarie 2022 versiunea HD s-a lansat la Vodafone TV și Orange TV înlocuind versiunea SD.
Grătar (gastronomie)

Grătar sau Barbeque în engleză, este un termen folosit cu variații regionale și naționale semnificative pentru a descrie diferite metode de gătit care folosesc foc și fum pentru a găti mâncarea. Termenul este, de asemenea, aplicat în general dispozitivelor asociate cu acele metode, meselor și adunărilor la care acest stil de mâncare gătită. Metodele de gătit asociate cu grătar variază semnificativ, dar majoritatea implică gătit în aer liber.
Frigerea sau prepararea pe grătar este o metodă de preparare a unor alimente precum carnea, peștele, preparatele din carne (precum cârnații sau micii), legumele, frigăruile. Această metodă de preparare a hranei s-a răspândit în întreaga lume odată cu descoperirea focului.
Sunt nenumărate rețete de preparate la grătar care diferă de la o zonă la alta, ba chiar și modalitatea de a face focul diferă. Imaginația este limitată doar de capacitatea de procurare a ingredientelor și a materialelor prime necesare.
Meatball

A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on legumes, vegetables, mushrooms, fish (also commonly known as fish balls) or other seafood.
The ancient Roman cookbook Apicius included many meatball-type recipes.
Early recipes included in some of the earliest known Arabic cookbooks generally feature seasoned lamb rolled into orange-sized balls and glazed with egg yolk and sometimes saffron.
Poume d'oranges is a gilded meatball dish from the Middle Ages.
Various recipes of meatballs can be found across Europe and Asia. From Iberia and Sweden to the Indian subcontinent, there is a large variety of meatballs in the kofta family.
Most meatball recipes found in the Americas are derived from European cuisine influences, notably Italian, Sicily, Iberian (Portuguese-Spanish), and Nordic (Swedish) cuisines.
Kofta is a type of meatball or dumpling that is widely distributed in Middle Eastern, South Asian, Mediterranean and Balkan (Central and Eastern Europe) cuisines. The word kofta is derived from Persian kūfta: In Persian, کوفتن (kuftan) means "to beat" or "to grind" or 'meatball'. In the simplest form, koftas consist of balls or fingers of minced or ground meat – usually beef or lamb – mixed with spices and/or onions and other ingredients. The vegetarian variety is popular in India. They can be grilled, fried, steamed, poached, baked or marinated, and may be served with a rich spicy sauce.
List of meatball dishes

This is a list of notable meatball dishes. A meatball is ground or minced meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices, and most cuisines have a version of the dish.
Köfte is a family of meatball or meatloaf dishes found in South Asian, Middle Eastern, Balkan, and Central Asian cuisine. In the simplest form, koftas consist of balls of minced or ground meat—usually beef, chicken, lamb, or pork—mixed with spices or onions. In Turkey, meatballs are named after the places where they are respectively produced.
Tire meatballs

Tire meatballs, which are peculiar to the Tire district of İzmir Province, Turkey, are grilled with a thickness of a pen on thin skewers. No spices other than salt are used in its minced meat; and the meatballs are served with a buttery tomato sauce. The essential taste of Tire meatballs is revealed by the village butter used in its sauce. These meatballs, also known as Delikli (drilled) meatballs and Tire Kebab in the public are served by putting fresh parsley on them. Optionally, Tire meatballs may also be served with yoghurt.
Aromanian cuisine

Aromanian cuisine (Aromanian: Cuzina armãneascã) is the traditional cuisine of the Aromanians. The Aromanians are a small Balkan ethnic group scattered throughout the region, living in the countries of Albania, Bulgaria, Greece, North Macedonia, Romania and Serbia. Aromanian cuisine has been strongly influenced by Mediterranean and Middle Eastern cuisine.
In Greece, the Aromanian village of Metsovo (Aminciu) stands out for the cheeses made there. The most popular cheeses from Metsovo are Metsovone and Metsovela, although other types of cheeses such as Graviera are also produced in Metsovo. Much of the cheeses coming from Metsovo are fabricated on the Tositsa Foundation Cheese Factory, operating since 1958. Aside from cheeses, some typical Metsovite dishes include meats such as kontosouvli and sausages, as well as pies with vegetables and mushrooms and bean soup, all of which can be accompanied with local wine. Outside of Metsovo, the Aromanian pie Batzina is popular in the area of Aspropotamos, and a book has been published on the local cuisine of the village.
In Romania, some dishes of the Aromanian community include vegetable pies, especially made of leek, and fried peppers. The Aromanians of Romania also make cheese, and also consume meats such as poultry on normal days and pork on holidays and special occasions. Various types of polenta (or mămăligă, as known in Romania) also stand out. Aromanian cuisine has some presence in the region of Dobruja, but virtually none in the rest of Romania. A book has also been published on the Aromanian cuisine of Dobruja.
Redcurrant sauce

Redcurrant sauce, also known as redcurrant jelly, is an English condiment, consisting of redcurrants (Ribes rubrum), sugar and rosemary, with fruit pectin added. Some other recipes include additional ingredients such as red wine, white wine, port, mustard, lemon or orange zest, and very occasionally shallots. The sauce is traditionally eaten as part of a Sunday roast, particularly with roast lamb, roast goose or roast turkey and is an integral part of Christmas dinner in Britain.
The sauce is also a popular accompaniment to all types of game. It is very similar, if somewhat simpler than Cumberland and Oxford sauces that have port added to their constituents. The prominence that American food has gained within the last century has led to redcurrant sauce being partially replaced by cranberry sauce as the condiment of choice.
Food portal
Montreal steak seasoning

Montreal steak seasoning, also known as Montreal steak spice, is a spice mix used to flavour steak and grilled meats. It is based on the dry-rub mix used in preparing Montreal smoked meat, which comes from the Romanian pastramă (the ancestor of pastrami), introduced to Montreal by Romanian Jewish immigrants.
The primary constituents of Montreal steak seasoning include garlic, coriander, black pepper, cayenne pepper flakes, dill seed, and salt. The spice mix recipe varies slightly among restaurants and manufacturers.
The Montreal deli Schwartz's is credited with the creation of Montreal steak seasoning. It is rumoured that during the 1940s and 1950s, a Schwartz's broilerman by the name of Morris "The Shadow" Sherman began adding the deli's smoked meat pickling spices to his own rib and liver steaks. Soon the customers began asking for the same. Due to its popularity, it eventually became a norm in Montreal delis and steakhouses.
Ghivetch

Ghivetch (Bulgarian: гювеч, [ɟuˈvɛtʃ], Romanian: ghiveci, [ɡivet͡ʃʲ], Turkish: güveç, Serbo-Croatian: đuveč / ђувеч [ˈd͡ʑǔʋɛt͡ʃ], Macedonian: ѓувеч, [ˈɟuvɛtʃ]) is a traditional Balkan autumn vegetable stew most closely associated with Moldova, where it is a national dish. It is traditionally cooked in an earthenware pot called a güveç. It is often made only with vegetables, though some versions include meat, fish, or poultry. The Washington Post in 1985 called it "one of the world's great vegetable melanges". Mimi Sheraton called it "really the last word in vegetable stews".
Ghivetch is known throughout the Balkans as a traditional autumn vegetable stew, but it is most closely associated with Moldova and Bulgaria. It is a national dish of Moldova, where it is called ghiveci. It is a dish eaten by Danube Swabians.
Ghivetch is often made only with vegetables, sometimes as many as 40, but versions exist that include meat, fish, poultry and dairy. In the Western Balkans it is often consumed with rice.
Mimi Sheraton, writing in the Wall Street Journal, described it as traditionally including "some pleasing pucker" from the inclusion of grape leaves or other sour ingredients such as sour salt, and paprika, either hot or sweet.
Traditionally the stew is prepared in a clay pot called a güveç, duvech, or gyuvech; in Greece the pot is called yiouvetsi. According to Paula Wolfert the pot is "beloved for its ability to impart a great earthy taste and aroma". Traditionally the dish is assembled at home, then taken to a local bakery, and delivered to the customer by a delivery boy wearing a cushion on his head. Truck delivery has replaced the delivery boys. Some specialty bakeries allow customers to order ghivetch to be assembled by the bakery rather than by the customer at home; customers return the empty pot to the bakery.
Ghivetch can be served hot or cold. It is sometimes pureed. It is often garnished with sour cream or yogurt.
The Washington Post in 1985 called it "one of the world's great vegetable melanges", along with Buddha's delight, ratatouille, and moussaka. The New York Times in 1977 specifically distinguished it as one of the mixed-vegetable stews characteristic of various cuisines. Sheraton called it "really the last word in vegetable stews" and included it in her book 1000 Foods to Eat Before You Die.
Yahni

Yakhni (Persian: یخنی, Arabic: يخني, Urdu: یخنی, Hindi: यख़नी, Greek: γιαχνί), yahni (Turkish), or yahniya (Bulgarian: яхния, Serbian, Macedonian: јанија), jahni (Albanian) is a class of dishes traditionally prepared in a vast area encompassing South Asia, the Middle East and the Balkans.
A meat stew named yakhni originated as a Medieval Iranian cuisine. The name derives from the covered clay pot in which it was originally cooked. The meaning of the Persian word is "store of food". Different varieties of this dish later spread eastwards to Afghanistan, Uzbekistan and much later to South Asia and westwards to the Ottoman Empire reaching the Levant and the Balkans.
In Iranian cuisine, yakhni is a meat stew akin to khoresh, while yakhni-polow is a pilaf cooked in a stew.
In Arab (especially Palestinian), Albanian, Greek, and Turkish cuisines, it is a stew of meat, fish, or vegetables in a browned-onion base with tomatoes and olive oil. In Bulgarian cuisine, sunflower oil is used instead of olive oil.
In Romanian cuisine, the term iahnie de fasole refers to a style of baked beans, often cooked or served with smoked meat and sausages (fasole cu cârnați).
In the northern Indian subcontinent, yakhni refers to stock or broth of beef, chicken, lamb or mutton. It is touted for its health benefits and is often the base for many foods including pulao (a pilaf) and other shorbas (soups).
In Kashmiri cuisine, Yakhni is a light, yogurt-based meat dish, usually made with mutton or chicken. Flavored with fennel, ginger, and cardamom, it has a delicate, aromatic taste and is commonly served with rice.
In Bangladesh, akhni is a mixed rice dish and variant of the biryani and polao dishes.
A version of the dish is also part of the Romani cuisine.
Güveç

Güveç (Turkish pronunciation: [ɟyˈvetʃ]) is a family of earthenware pots used in Balkan, Persian, Turkish, and Levantine cuisine; various casserole or stew dishes cooked in them are called ghivetch. The pot is wide and medium-tall, can be glazed or unglazed, and the dish in it is cooked with little or no additional liquid.
Clay is combined with water and sand and some combination of straw, hay, sawdust or wood ash and kneaded to remove any air bubbles. The pot is thrown or handshaped, allowed to partially dry, and the surfaces smoothed to make them non-porous. After the pot dries completely it is glazed and kiln-fired.
The people of Sorkun have "for centuries" specialized in the production of the pot out of locally dug clay.
Dishes traditionally made in such pots are known throughout the Balkans as a traditional autumn vegetable stew, but are most closely associated with Romania and Bulgaria, where it is called ghivetch.
The name đuveč, an earthenware casserole in which the Turkish dish đuveč is traditionally prepared, comes from the Turkish güveç "earthenware pot"; dishes include türlü güveç (or kuzu güveç) and karides güveç.
Güveç dishes can be made in any type of oven-proof pan, but according to Paula Wolfert clay or earthenware pots are preferred for the "earthy taste and aroma" they impart.
Dealu Mare wine region

The Dealu Mare wine region is located within the Muntenia area of Romania. It is located around the municipality of Valea Călugărească in Prahova County, best known for its red wines, and the municipality of Pietroasele in Buzău County, best known for white wines. Typically identified as one of the most important wine regions in Romania, it encompasses about 400 square kilometres under the Southern Carpathians.
Red grape varieties grown in Dealu Mare:
White grape varieties grown in Dealu Mare:
Fetească regală

Fetească regală (Romanian pronunciation: [feˈte̯askə reˈɡalə]) is a white grape variety, was identified around 1920 in Daneș, in Mureș County, Romania. It is a natural crossing of Grasă and Fetească albă.
This variety is cultivated mainly in Romania (Transylvania, Western Moldavia), as well as in Moldova, Slovakia, Hungary and Austria.
The quality of wines ranges between table wine and high-quality ones. The wines are dry and fresh and have acidity and specific flavour.
Fetească Regală is also known under the synonyms Danasana, Danesana, Danosi, Danosi Leányka, Dunesdorfer Königsast, Dunesdörfer Königsast, Dunnesdiorfer, Erdei Sárga, Feteasca Corolevscaia, Feteasca de Danes, Feteasca Korolevskaia, Feteasca Muscatnaia, Feteasca Muskatnaia, Feteasca Regola, Galbena de Ardeal, Galbena di Ardeal, Kenigrast, Kiraileanka, Királyleányka, Königliche Mädchentraube, Königsast, Königstochter, Konigsast, Královská Leánka, Pesecká Leánka.
Târnave wine region

The Târnave wine region (also called Tîrnave) in Transylvania, Romania is situated just north of Sibiu, surrounded by the Carpathian Mountains, centered on Jidvei Commune, Alba County. It is one of the most important and oldest wine regions in Romania, being mentioned by Herodotus about 600 BC.
This region has a cool climate due to its altitude (about 300 meters above sea level) and high humidity provided by the nearby Little and Big Târnava rivers. As a result, cool, fruity white wines with very good acidity are produced here.
White wines:
Sparkling wines
Wineries: Villa Vinèa, Blaj, Jidvei (the largest, see the map), Medias, Târnaveni, Zagar, Valea Nirajului.
List of state dinners in the United States

A state dinner in the United States is a formal dinner held in honor of a foreign head of state, such as a king, queen, president, or any head of government. It is hosted by the President of the United States and is usually held in the State Dining Room at the White House in Washington, D.C. Other formal dinners for important people of other nations, such as a prince or princess, are called official dinners, the difference being that the federal government does not pay for them. Nowadays these dinners are more often black tie rather than white tie (see formal wear).
The first state dinner was held on December 22, 1874, by President Ulysses S. Grant to welcome King Kalākaua of the Kingdom of Hawai'i.
United States state dinners include a variety of dining events across the world, including conferences and summits. They influence many nations and their dining events. State dinners today have a lot more political significance than formerly, and are notably attended by prime ministers and presidents accompanied by politicians, entertainment and security services.
سدھار

سِدّھار (تمل: سیتر) تمل میں دانشور افراد کے لیے استعمال کی جانے والی اصطلاح ہے۔ سدھار کچھ علمی مشقوں پر سختی کے ساتھ عمل کر کے دانشورانہ طاقتیں حاصل کرتا ہے، جسے سِدھی کہتے ہیں۔
تاریخی طور پر ابتدائی عمر میں تمل تعلیمات اور فلسفے میں مہارت حاصل کر لینے والے افراد سدھار کہلاتے تھے۔ یہ لوگ سائنس، ٹیکنالوجی، فلکیات، ادب، فنون لطیفہ، موسیقی، ناٹک، رقص اور عام لوگوں کو ان کی بیماری کا حل اور ان کے مستقبل کے لیے مشورہ دینے میں ماہر تھے۔ کہا جاتا ہے کہ ان کے کچھ نظریات پہلے سنگم دور کے دوران میں شروع ہوئے تھے۔
منتر

منتر وہ الفاظ یا کلمات ہیں جو ہندو، جین، سکھ، بدھ مذہبوں کے پیروکار خاص عبادات، مراقبے اور پوجا کے موقعے پر پڑھتے ہیں۔ منتر میں عام طور پر دعائیہ، تسبیحی وغیرہ الفاظ اور کلمات ہوتے ہیں۔