davidanugraha/M4-RAG huggingface dataset:
PepsiCo

PepsiCo, Inc. ialah sebuah syarikat makanan, makanan ringan dan minuman multinasional Amerika Syarikat yang beribu pejabat di Harrison, New York, di dusun Purchase. PepsiCo mempunyai kepentingan dalam pembuatan, pemasaran, dan pengedaran makanan ringan berasaskan bijirin, minuman, dan produk lain. PepsiCo dibentuk pada tahun 1965 dengan penggabungan Pepsi-Cola Company dan Frito-Lay, Inc. PepsiCo telah berkembang dari produk Pepsi yang terkenal dengan pelbagai jenama makanan dan minuman, yang terbesar termasuk pembelian produk Tropicana pada tahun 1998 dan Syarikat Quaker Oats pada tahun 2001, yang menambah jenama Gatorade kepada portfolionya.
Sehingga 26 Januari 2012, 22 jenama PepsiCo mengekalkan jualan runcit sebanyak $1 bilion setiap satu, dan produk syarikat diedarkan di lebih daripada 200 negara, menghasilkan pendapatan bersih tahunan sebanyak $ 43.3 bilion. Berdasarkan pendapatan bersih, PepsiCo adalah perniagaan makanan dan minuman kedua terbesar di dunia. Di Amerika Utara, PepsiCo merupakan perniagaan makanan dan minuman terbesar dengan pendapatan bersih. Indra Nooyi telah menjadi ketua eksekutif PepsiCo sejak tahun 2006. Pengedaran dan pembotolan minuman syarikat dijalankan oleh PepsiCo serta oleh pembotol berlesen di beberapa daerah.
Bagi tahun fiskal 2017, PepsiCo melaporkan pendapatan sebanyak AS$4.857 bilion, dengan hasil tahunan sebanyak AS$62.525 bilion, peningkatan 1.2% melebihi kitaran fiskal terdahulu. Saham PepsiCo didagangkan sebanyak $109 setiap saham, dan permodalan pasarannya dinilaikan sebanyak AS$155.9 bilion pada September 2018. PepsiCo disenaraikan di No. 45 dalam senarai Fortune 500 2018 syarikat AS terbesar mengikut jumlah hasil.
Campuran produk PepsiCo pada tahun 2015 (berasaskan pendapatan bersih di seluruh dunia) terdiri daripada 53 peratus makanan, dan 47 peratus minuman. Di seluruh dunia, barisan produk syarikat sekarang termasuk beberapa ratus jenama yang pada tahun 2009 dianggarkan telah menjana kira-kira $ 108 bilion dalam jualan runcit tahunan kumulatif.
Pengenal utama jenama utama industri makanan dan minuman ialah jualan tahunan lebih $ 1 bilion. Pada tahun 2015, 22 jenama PepsiCo menemui tanda itu, termasuk: Pepsi, Diet Pepsi, Gunung Dew, Lay, Gatorade, Tropicana, 7 Up, Doritos, Berry, Quaker Foods, Cheetos, Mirinda, Ruffles, Aquafina, Naked, Kevita, Propel , Sobe, H2oh, Sabra, Starbucks (minuman sedia diminum), Pepsi Max, Tostitos, Mist Twst, Fritos, dan Walkers..
Campbell Soup Company

Campbell Soup Company, juga dikenali sebagai Campbell's, ialah syarikat snek dan makanan diproses Amerika Syarikat. Syarikat ini terkenal dengan produk sup dalam tin; bagaimanapun, ia telah melalui penggabungan dan pengambilalihan, berkembang menjadi salah satu syarikat makanan diproses terbesar di A,S., dengan pelbagai produk di bawah jenama Campbell's serta jenama lain termasuk Pepperidge Farm, Snyder's of Hanover, V8, and Swanson. Di bawah jenamanya, Campbell's menghasilkan sup dan hidangan bertin lain, makanan dibakar, minuman, dan snek. Ia beribu pejabat di Camden, New Jersey.
Kek

Kek (disebut [kék], Jawi: ‏كيك‎‎; pinjaman bahasa Inggeris: cake) merupakan sejenis roti atau makanan seumpamanya berperisa manis dan dibakar. Ia lazimnya dijamu sebagai suatu pencuci mulut. Bentuk kek asal menyerupai roti goreng atau kek keju dan biasanya berbentuk cakera. Menentukan sama ada sesuatu makanan yang diberikan patut dikelaskan sebagai roti, kek, atau pastri boleh menjadi sukar.
Kek moden, terutamanya kek lapis, biasanya mengandungi campuran tepung, gula, telur dan mentega atau minyak, dengan beberapa kelainan yang juga memerlukan cecair (biasanya susu atau air) dan agen penaik (seperti yis atau serbuk penaik). Bahan perisa seperti puri buah-buahan, kacang, buah-buahan kering atau halwa, atau pati buah sering ditambah, dan banyak bahan-bahan utama boleh diganti. Kek sering diisi dengan buah-buahan diawet atau sos pencuci mulut (seperti kastard, krim putar atau sirap), aising krim mentega atau sebagainya, dan dihiasi dengan marzipan, tepi berhias atau halwa buah.
Kek sering menjadi pencuci mulut pilihan selepas makan di majlis-majlis upacara, terutamanya majlis perkahwinan, ulang tahun, dan hari lahir. Terdapat banyak resipi kek sehingga tidak terkira, ada yang seperti roti, beberapa jenis berlemak dan rumit, dan banyak yang telah berabad lamanya. Membuat kek tidak lagi proses yang rumit, pada suatu masa banyak kerja diperlukan bagi menghasilkan kek (terutamanya mengepuk buih telur), peralatan membakar dan arahan telah diringkaskan agar tukang masak yang paling amatur masih boleh membuat kek.
Kek lobak

Kek turnip (Cina tradisional: 蘿蔔糕; Cina mudah: 萝卜糕; pinyin: luóbo gāo; Kantonis Yale: lòbaahk gōu) adalah hidangan dim sum Cina. Kek lobak yang kurang biasa digunakan adalah nama yang lebih tepat, kerana lobak turnip gaya Barat tidak digunakan di dalam hidangan ini tetapi sebaliknya lobak putih (biasanya lobak Cina) dan tepung beras biasa. Ia secara tradisinya dipanggil kek lobak di Singapura.
Kek lobak lazimnya dihidangkan dalam yum cha Kanton, biasanya dipotong menjadi ketulan segi empat tepat dan kadang-kadang digoreng sebelum disajikan. Setiap kek yang digoreng mempunyai lapisan rangup nipis di sisi luarnya dan lembut di dalamnya. Versi tidak digoreng pula lembut keseluruhannya. Ia adalah salah satu hidangan biasa yang terdapat dalam masakan dim sum di Hong Kong dan China serta di restoran Pekan Cina luar negara. Ia juga biasa dimakan semasa Tahun Baru Cina, kerana perkataan untuk lobak (菜 頭, chhài-thâu) adalah sebunyi untuk "nasib baik" (好 彩 頭, hó-chhái-thâu) dalam bahasa Hokkien. Di Taiwan, kek lobak juga lazim dimakan sebagai sebahagian daripada sarapan pagi di kawasan berbahasa Cina.
Untuk menyediakan kek lobak, lobak Cina mula-mula dicincang atau dicarik. Lobak Cina, sama ada jenis putih dan hijau atau pelbagai semua putih, adalah salah satu ramuan utama kerana ia membentuk sebahagian besar kek. Bahan utama lain adalah tepung beras dan air. Tepung jagung kadang-kadang ditambah kerana ia membantu mengutuhkan kek, terutama apabila sebilangan besar bahan tambahan (lihat senarai di bawah) ditambah. Bahan-bahan tersebut diaduk bersama sehingga sebati.
Bahan tambahan yang memberikan perisa umami juga boleh ditambah. Mereka termasuk potongan atau cincang:
Bahan-bahan perisa ini boleh terlebih dahulu dibakar sebelum ditambah kepada campuran lobak dan tepung/kanji. Kek yang lebih mahal akan menambah jumlah bahan-bahan ini terus ke dalam campuran. Jenis yang lebih murah, terutamanya yang dijual di restoran dim sum sering kali hanya mempunyai taburan di atas, untuk mengurangkan kos.
Campuran ini kemudiannya dicurahkan ke dalam sebuah bekas pengukus yang dilapisi dengan kerajang aluminium atau selofan, dan dikukus pada suhu tinggi selama 40 hingga 60 minit sehingga ia menjadi padat.
Bagi mereka yang mempunyai alahan terhadap lobak, sesetengah resipi menggantikan dengan turnip, keladi Cina atau labu.
Walaupun kek lobak kukus boleh dimakan terus dengan kicap, mereka biasanya dimasak lagi untuk menambah rasa tambahan. Contohnya, kek lobak boleh dihiris menjadi kepingan segi empat tepat apabila disejukkan dan kemudian digoreng sehingga kedua belah pihak menjadi keemasan. Ia dihidangkan dengan sos cili dan/atau sos Hoisin di sisi, sebagai perasa.
Kek lobak juga boleh digoreng dan dimasukkan ke dalam hidangan Chai tow kway.
Kek kahwin

Kek kahwin ialah kek tradisi yang dihidangkan di majlis perkahwinan diikuti makan malam. Di beberapa bahagian England, kek kahwin dihidangkan di makan berdamai; 'makan berdamai' ialah masa berikutan upacara pada hari yang sama. Dalam kebudayaan Barat moden, kek biasanya dipamerkan dan dihidang kepada tetamu di majlis perkahwinan. Mengikut adat, kek kahwin dibuat untuk membawa tuah kepada semua tetamu dan pengantin baru. Walau bagaimanapun pada masa ini, kek lebih kepada hiasan utama kepada perkahwinan dan selalunya tidak dihidangkan kepada tetamu. Beberapa kek dibuat dengan hanya satu tingkat yang boleh dimakan untuk pengantin lelaki dan pengantin perempuan berkongsi, tetapi ini jarang kerana perbezaan harga antara tingkat palsu dan betul adalah amat sedikit.
Jenis kek yang berbeza adalah masyhur mengikut tempat dan masa. Di sesetengah negara seperti Itali, pasangan yang berbeza memilih jenis kek yang berbeza mengikut pilihan masing-masing. Di tempat lain, satu jenis biasanya dipilih oleh kebanyakan orang. Walaupun jenis diutamakan dalam budaya, jenis pilihan mungkin berubah dengan ketara dari semasa ke semasa. Sebagai contoh, kek perkahwinan tradisional di Korea ialah kek beras dengan serbuk kacang merah, tetapi kini tetamu mungkin melihat kek span dan buah-buahan segar.
Kek perkahwinan terawal dipercayai dihasilkan sejak zaman Yunani Purba. Di samping itu, kek kontemporari juga berkembang dalam beberapa tradisi etnik; dalam kebudayaan Rom purba sebagai contoh, kek gandum atau barli dipecahkan di atas kepala si isteri untuk membawa tuah baik.
Kek perkahwinan pada asalnya merupakan barangan mewah, serta menjadi tanda perayaan dan status sosial; lebih besar kek, lebih tinggi taraf sosial. Kek perkahwinan di England dan Amerika awal ialah kek buah-buahan tradisional, selalunya bertingkat dan dihiasi dengan marzipan dan aising. Upacara memotong kek pula adalah bahagian penting dalam sambutan. Aising putih juga merupakan simbol kemewahan dan notabiliti sosial pada zaman Victoria, menjadikan kek putih sangat diingini. Kini, pelbagai perasa dan konfigurasi kek telah ada di samping kek putih tradisional.
Kek pasangan ini kemudian berkembang menjadi kek perkahwinan moden. Sejak awal abad ke-19, gula menjadi lebih meluas tatkala budaya kek perkahwinan mula menjadi kebiasaan. Walau bagaimanapun, gula yang lebih halus masih mahal, dan hanya keluarga yang kaya-raya yang mampu memperoleh aising yang sangat putih, sekaligus menjadi lambang kekayaan dan taraf sosial. Ketika Ratu Victoria menggunakan aising putih pada keknya, satu panggilan baharu terjelma: "aising diraja" (royal icing).
Hari ini, memotong kek perkahwinan merupakan sebahagian daripada ajaran nasrani (kristian). Setiap kali berlakunya majlis perkahwinan, pasangan suami isteri akan memotong kek perkahwinan dihadapan paderi sebagai tanda kesyukuran.
Kek marmar

Kek marmar (Jawi: ‏کيك مرمر‎‎) adalah kek dengan rupa berjalur atau bertompok yang dihasilkan dengan campuran ringan tak sekata adunan mentega gelap dan cerah. Ia boleh terdiri dari campuran kek vanila dan cokelat, di mana sebahagian besar keknya terdiri daripada adunan vanila, dengan jaluran cokelat.
Rujukan pertama kita dapati "kek marmar" (kek terang dan gelap yang dicampur untuk membentuk corak marmar) adalah dari suku terakhir abad ke-19. Terdapat beberapa variasi pada tema ini. Kek Baligh (dalam pola berbentuk papan dam) telah membawa kek ini ke tahap yang seterusnya.
"Bukti buku masakan mencadangkan bahawa wanita di Amerika Victoria menghidangkan kek yang pada asasnya sama seperti yang dilakukan oleh ibu-ibu dan nenek mereka. Sebagai kudapan, wanita umumnya membakar kek dalam kuali bersegi atau" kertas "dan menghidang dalam pinggan dengan dipotong pada pinggan kek atau dalam bakul perak yang mewah bagi kek era baru ini.
Kek marmar merupakan lanjutan dari tarikan rakyat Amerika pada kek berwarna. Apabila kek marmar pertama kali muncul, pusaran gelap dihasilkan melalui penambahan molases, rempah, dan, dalam beberapa resepi, kismis sebagai tambahan kepada resipi asal ringkas telah disediakan dengan menggunakan adunan seluruh telur satu, separuh daripadanya digelapkan, tetapi resipi yang bercita-cita tinggi menghasilkan kesan yang lebih dramatik dengan menggunakan adunan perak yang berasingan dan adunan keemasan, kedua digelapkan. Kek dwiwarna kemudian turut muncul. Kek wang tunai telah dihasilkan melalui campuran adunan warna perak dan emas. "
Secret Recipe (restaurant)

Secret Recipe Cakes and Café Sdn Bhd (doing business as Secret Recipe) is a Malaysian halal-certified café chain company established since 1997. It has international branches in Singapore, Indonesia, Thailand, China, Brunei, Cambodia, Myanmar, Maldives and Bangladesh. It serves cakes and fusion food in a service environment. As a leading and largest café chain in Malaysia with Halal-certification awarded by Jabatan Kemajuan Islam Malaysia (JAKIM), Secret Recipe is committed to continuing to adhere to the standards of preparation of all food and processing plants in the restaurant following the regulatory guidelines, including HACCP and VHM guidelines.
Founded in 1997, the company has registered double digit growth for the past five years. On 15 February 2014, Fosun International, a Chinese investment company invested a total of RMB210.5 million ($30.7 million) in Secret Recipe, thus becoming the second largest shareholder in the company.
Since its establishment, Secret Recipe has expanded to over 440 cafés throughout Asia: The company opened branches in Australia, but due to the high costs of starting up a franchise, the operation was ceased.
List of bakeries

This is a list of notable bakeries. A bakery is an establishment that produces and sells flour-based food baked in an oven such as bread, cakes, pastries, and pies. Some retail bakeries are also cafés, serving coffee and tea to customers who wish to consume the baked goods on the premises.
This is a list of notable bakery cafés. Some retail bakeries are also coffeehouses, serving coffee and tea to customers who wish to consume the baked goods on the premises. A café, cafe, or "caff" may refer to a coffeehouse, bar, teahouse, diner, transport cafe, or other casual eating and drinking place, depending on the culture.
Gardenia Foods

Gardenia Foods (S) Pte Ltd. (also known as Gardenia Bakeries or Gardenia) is a Singaporean baked-goods company with presence in Singapore, Brunei, Indonesia, Malaysia and the Philippines. It is listed on the Singapore Exchange (SGX) via its parent company, QAF Limited, which also owns Bonjour Bakery, and are headquartered at the Chinatown Complex in South Bridge Road.
Gardenia was established by Horatio Sye Slocumm, an American who was an employee of International Executive Service Corps and worked with bakeries based in the United States. Gardenia started out as a store bakery in Singapore, but due to demand opened a commercial bakery at Pandan Loop in March 1983. This was followed by a second bakery in June 1993.
In 2019, Gardenia stated that its products would be in compliance with the Government of Singapore ban via the Ministry of Health in accordance with the Health Promotion Board (HPB) on hydrogenated oils (PHOs), a major source of artificial trans fat. It also added that all of their products at the time were already PHO-free since the early 2000s prior to the ban, which came into effect in June 2021.
Gardenia's operations outside of Singapore is managed by separate subsidiary companies: Gardenia Bakeries (KL) Sdn Bhd (GBKL) in Malaysia, which, from 2017, has stakes that are 50% owned by the Padiberas Nasional Berhad, Gardenia Bakeries Philippines, Inc. in the Philippines, and Gardenia Food Industries Sdn Bhd in Brunei.
In 2013, they also expanded to the Indonesian market under PT Gardenia Makmur Selaras in Bogor. According to the 2015 annual report of QAF Limited, Andree Halim is the largest shareholder in the Singapore listed bakery firm, which owns the biggest market share in packaged bread in Singapore, Indonesia, Malaysia and the Philippines. Andree is the son of the late Indonesian business tycoon Sudono Salim Liem Sioe Liong, the founder of Salim Group. Lin Kejian, meanwhile, is the son of Andree Halim, essentially the substantial owners of QAF are related to Salim Group. Indomarco Prismatama, a 40% owned unit of PT Indoritel Makmur Internasional Tbk, is the main distributor of PT Gardenia Makmur Selaras in Indonesia, which distributes the bread through Indomaret under the brand name “Prime Bread”.
Gardenia Food Industries has been operating in Brunei since 1972, and is currently the country's top manufacturer and wholesale dealer of bread, buns, cakes and pastries.
Gardenia entered the Philippine market in 1997. Its main bread-manufacturing facility in the country is located in Laguna. It operates at least three other facilities: in Mabalacat (Pampanga), Cagayan de Oro and Cebu. Vitabread Food Products Inc. is responsible for the manufacturing of Gardenia products for the Luzon market.
Until late 2017, Gardenia expanded its operations to the Asian market in Singapore, Brunei, Indonesia, Malaysia, the Philippines, Australia and China.
Chiffon cake

A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings.
Chiffon cakes (as well as angel food or Michelle cake, sponge, and other foam cakes) achieve a fluffy texture by having egg whites beaten separately until stiff and then folded into the cake batter before baking. Its aeration properties rely on both the quality of the meringue and the chemical leaveners such as baking powder.
Chiffon cake can be baked in a tube pan or layered with fillings and icings.
In the original recipe, the cake tin is not lined or greased, which enables the cake batter to stick to side of the pan, giving the cake better leverage to rise, as well as support in the cooling process when the cake is turned upside down to keep air bubbles stable.
The high oil and egg content create a very moist cake that does not tend to harden or dry out as traditional butter cakes might. This makes it better-suited than many cakes to fill or frost with ingredients that need to be refrigerated or frozen, such as pastry cream or ice cream. The lack of butter, however, means that chiffon cakes lack much of the rich flavor of butter cakes.
The recipe is credited to Harry Baker (1883–1974), a Californian insurance salesman turned caterer. Baker kept the recipe secret for 20 years until he sold it to General Mills, which spread the recipe through marketing materials in the 1940s and 1950s under the name "chiffon cake", and a set of 14 recipes and variations was released to the public in a Betty Crocker pamphlet published in 1948.
Zeenat-ul-Masajid

The Zeenat-ul-Masajid, also written as Zeenat-ul-Masjid and popularly known as the Ghata Masjid (lit. 'Cloud Mosque'), is an 18th-century Mughal mosque located in Daryaganj, Central Delhi, India. The mosque was commissioned by Zeenat-un-Nissa, the second daughter of the Mughal emperor Aurangzeb.
The Zeenat-ul-Masajid is located in Daryaganj, in Central Delhi. It lies south of the Red Fort and overlooks the Yamuna River.
The Zeenat-ul-Masajid was built in the beginning of the 18th century by Zeenat-un-Nissa, during the reign of her father Aurangzeb. Its construction was part of an increased patronage of mosques by the Mughal elite during the 18th century.
During the Siege of Delhi, the Zeenat-ul-Masajid was confiscated by British military forces and subsequently converted into a bakery for troops. The building was later partially used as a residence.
The Zeenat-ul-Masajid is built on a high plinth. It has three marble domes striped with red sandstone and topped by inverted lotus-blossoms. The mosque's pishtaq is adorned with marble and framed by thin turrets. The mosque's façade bears three archways on either side of the main entrance, each of which is supported by piers. At both ends of the mosque's façade are three-storey minarets. The mosque shows close influence from Shah Jahan's Jama Masjid in features such as the height of the pishtaq and the domes; however, elements of Aurangzeb-era architecture are also evident in the domes' bulbous shape and constricted necks, and the mosque's entrance archways.
Media related to Zeenat-ul Masjid at Wikimedia Commons
Moquin's Bakery

Moquin's Bakery, also known locally as the Biscuit Factory and the National Biscuit Company, is a historic former industrial facility at 78 Rose Street in Burlington, Vermont. Built in 1915 by a local bakery, it was acquired and enlarged by the National Biscuit Company (now better known as Nabisco), which operated here until 1969. The building was listed on the National Register of Historic Places in 1997 for its economic and commercial historic significance, and has since then been converted into residences.
The former Moquin's Bakery building stands in a predominantly residential area of Burlington's Old North End, on the east side of Rose Street between Cedar Street and Manhattan Drive. It is a large two-story brick building, with single-story extensions on both sides. The main facade is seven bays wide, with the central section having three bays articulated by brick pilasters. The outermost bays consist of paired sash windows, set in segmented-arch openings, above which is a band of brick corbelling. Although it is basically symmetrical, the building has a complex construction history, beginning as a single-story two-bay structure in the center of the structure.
The oldest portion of the building was erected in 1915 by John, Fred and Julius Moquin, and by the 1920s had grown to be a major local economic presence, delivering bread and other bakery products across the state. The Moquin's withdrew from the business in the 1930s, and it eventually merged with the National Biscuit Company. The plant was substantially enlarged about 1940, and had by 1945 achieved most of its present size and scale. It was closed in 1969, and was used for a time as a warehouse before a brief reuse as a bakery in 1982. It has since been adaptively repurposed into residences.
Fornalutx

Fornalutx (Catalan pronunciation: [foɾnəˈlutʃ]) is a mountainous municipality and village on Majorca (Mallorca), one of the Balearic Islands, in Spain. The nearest town is Sóller, which can be reached by foot via a series of footpaths and pathways and the hamlet of Binibassi. Surrounding mountains include the Alfabia Mountains and the Els Cornadors. Mallorcan Catalan (mallorquí) is the most popular local language—however, all residents speak Castilian Spanish as well. Fornalutx covers an area of 19.5 km² and as of 2008 had 469 inhabitants.
The centre of Fornalutx is the Plaça d'Espanya, surrounded by cafés and a general store. Overlooking the square (on a higher level reached by steps) is the church, which has a large clock on its façade. Just down the street is the Panaderia de Fornalutx (the local bakery), and on the road leading out of the town several restaurants. The old tower at the east side of the village is also used as the ajuntament (town hall), and just a few houses away from it is the public washing house. The latter has an open loggia at its front with a long bath of water (channelled here in open stone culverts alongside the roads coming down from the hills) and a rail above it where locals leave their clothes to be washed or to wash themselves.
The architecture of the village is of stone and red roof tiles, with most buildings' windows also having green painted wooden shutters. The stone façades on the majority of these houses have been exposed in recent years by removing the original render to give the buildings a more rustic appearance than was originally the case. Built on different levels, many of the higher streets are pedestrianised and cobbled, with grassy paths leading off into the orchards and farms to the north.
The dominant large plants in the area are orange trees, lemon trees and cacti. Thousands of house sparrows flit around the area and sheep graze in the surrounding orchards. Higher up, there are stunning olive groves with some trees more than a thousand years old.
Fornalutx has received prizes and recognition for tourism and conservation. In 1983 it was awarded the Mallorcan Tourism Board Silver Plaque for the defence and maintenance of the village. The same year the General Secretary for Tourism gave it the Second National Price for Towns embellished and maintained in Spain. In 1985 it received the Premi Alzina from the Grup Balear d'Ornitologia i Defensa de la Naturalesa.
The village is well supplied with public parking, there being three generous municipal car parks. Large vehicles are discouraged from passing through the centre by a weight limit and the need to negotiate a narrow bottleneck near the square. To help with this a turning place for lorries and coaches has been provided to the north.
There are a number of restaurants, bars, banks and shops.
A half hour a day free wireless internet access is provided by the town council in the main square.
Bourbon ball

A bourbon ball is a Southern delicacy invented by Ruth Hanly Booe of Rebecca Ruth Candy in 1938.
Bourbon balls come in many different shapes, sizes, and flavors but are usually bite-sized confections incorporating bourbon and dark chocolate as the main ingredients. In Rebecca Ruth's recipe, the center piece of the bourbon ball is a creamy candy dough that is infused with bourbon and other secret ingredients. The creamy center is then enrobed in dark chocolate and topped off with a southern pecan. Knowing whether or not the center piece is bourbon filled or infused creates a strong difference for the taster: bourbon filled is usually likened to taking a shot, whereas bourbon infused may be described as having more of a subtle kick.
The most common variation for home cooked recipes is regional to the southern United States and incorporates crushed cookies, corn syrup, chopped pecans, and bourbon into a mixture that is formed into balls and coated in powdered sugar to prevent the evaporation of the alcohol. Once molded they are aged for up to a week in a sealed container in a cool dark place before serving. They will stay edible for up to a month before becoming too frail to pick up in one piece as the evaporation process desiccates the packed structure of the cookie.
Another variation has a similar filling, but with a chocolate exterior. The filling can also be similar to a truffle or a cherry cordial, with added bourbon.
Using other types of alcohol one can make rum balls, flavored vodka balls, or liqueur balls.
Funnel cake

Funnel cake (Pennsylvania German: Drechderkuche) is a regional sweet food popular in North America, found mainly at carnivals and amusement parks. It is made by deep-frying batter.
The concept of the funnel cake dates back to the early medieval Persian and Arab world as zalabiyeh, where similar yeast-risen dishes were first prepared, and later spread to Europe. Pennsylvania Dutch immigrants brought the yeast dish, known as drechderkuche, to America, and around 1879, they developed the baking powder version along with its new name, funnel cake.
Funnel cakes are made by pouring batter into hot cooking oil in a circular pattern and deep frying the overlapping mass until golden-brown. The batter is commonly poured through a funnel, creating its texture and giving it its name. When made at concession stands, a pitcher with an integral funnel spout is employed. Alton Brown recommends they be made with choux pastry, which expands from steam produced by its high water content.
Funnel cakes are typically served plain with powdered sugar but can also be served with jam/jelly, cinnamon, chocolate, fresh fruit, or other toppings.
In south German cuisine, the equivalent is called Strauben or Strieble and is made and served similarly. In Finnish cuisine, the analogous tippaleipä (literally droplet bread) is traditionally served at May Day (Vappu) celebrations, alongside sima. In Lithuania, it is called skruzdėlynas, which literally translates to "ant nest". It is normally made in early spring to empty last year's honey stock and make more space for the new one, and it is also made at the first harvest of honey. The Armenian equivalent mrjnabujn (hy:Մրջնաբույն (տորթ)) also translates to "ant nest".
In the Indian subcontinent, a similar dessert, with a crystallized sugary exterior coating, is called jalebi. In Iran, this is known as zulbia and is a popular dessert. These differ from funnel cake in using no baking powder, which results in a crunchy and somewhat chewy texture.
Kumukunsi is another similar native doughnut from the Maguindanao people in the Philippines. It is made with rice flour, duck eggs, and sugar that is molded into rope-like strands and then fried in a loose spiral. They have the taste and consistency of creamy pancakes.
In the U.S., funnel cakes were originally associated with the Pennsylvania Dutch Country. It is one of the first North American fried foods, which is associated with the Pennsylvania Dutch, German immigrants who came to Pennsylvania in the 17th and 18th centuries. Today, it is a staple dish that can be found at amusement parks and fairs all over the country. The name "funnel" later came from the technique used to make the cakes, in which the pancake-like batter is poured into hot oil through a funnel.
Petha

Petha (Hindi: पेठा pronounced [ˈpeːʈʰa]) is a translucent soft candy from the Indian subcontinent made from ash gourd or white pumpkin. It is simply called petha in Hindi and Urdu.
Ash gourds, commonly referred to as white pumpkins, are a vegetable with a pale-green exterior and white, heavily seeded, savoury inside that is used to make petha. The gourd is sliced into bite-sized pieces and then cured for a few hours in a solution of Calcium Hydroxide, locally known as Choona or Soon. After removing the gourd pieces from the Choona solution, they're boiled until soft, and then soaked in sugar syrup. The final candy has a sugar-crisp exterior and an almost moist, sticky interior with a firm, crunchy, and almost crystalline texture.
The flavouring of Agra's confections is considered to be inventive, and candy counters in the city are rainbows of vibrantly coloured petha, flavoured with everything from paan to rose.
With growing demand and innovation, more varieties of the original preparation are available. Many flavoured variants are available, e.g. kesar petha, angoori petha etc. There are some other variations based on content, one with coconut mixed, another with some nuts put into it. Sometimes kewda essence is used to flavour petha.
Petha is said to have been in the subcontinent under various names like Oal and Oal ka Murabba in places like modern-day Jharkhand and Bihar. There is a legend that says that it originated in Mughal kitchens under Shah Jahan and was used to feed the workers constructing the Taj Mahal, but it's highly unlikely considering that there is no mention of Petha in cookbooks of Shah Jahan like Nuskha-e-Shahjahani. There are mentions of dishes resembling Petha before the Mughals came to the subcontinent. Petha is also not like typical Mughal sweets and dishes which were rich in milk and mawa.
In Agra, countless tiny businesses produce different varieties of the treat for visitors who come to view the Taj Mahal every year. When the government designated an 80-kilometer (50-mile) radius around the Taj Mahal as the "Taj Trapezium Zone" and outlawed the use of coal-powered industry in that area, the city's iconic confection became a source of dispute.
The Taj's white marble, which is readily stained by air pollution, was intended to be protected by the rule, but local petha producers, some of whom use coal to boil their sugar syrup, argued that the law damaged their operations.
Despite the controversy, the sweets are still abundant in bright rows in the sweet shops along the popular tourist route that leads to the Taj's entrance.
Hostess (snack cakes)

Hostess Cake, mostly known simply as Hostess, is a brand under which snack cakes are sold by Hostess Brands. The brand originated in 1919 when the first Hostess CupCake was sold. However, it is better-known as the brand under which Twinkies are sold, after that product appeared in 1930.
The brand was owned by the Continental Baking Company until 1995, when Continental was acquired by Interstate Bakeries Corporation. IBC became "Hostess Brands" in 2009 and began liquidating its assets in 2012 following a strike by the BCTGM union. The defunct business is now known as Old HB. In 2013, the cake business of Hostess Brands was sold to a "new" Hostess Brands owned by private equity firms Apollo Global Management and C. Dean Metropoulos and Company, and Hostess-branded products officially returned on July 15, 2013.
From 1976 to 1981, Hostess frequently promoted its snack foods in whole page comic book advertisements in major publishers such as DC Comics, Marvel Comics, Harvey Comics, Archie Comics and Gold Key Comics.
The format featured a complete one page comic strip story, drawn by one of the relevant publisher's artists such as Neal Adams for DC and Frank Miller for Marvel, where major characters from the publisher of the periodical solve a problem with Hostess Brands products. In the DC and Marvel ads, a superhero typically defeats a villain by distracting and/or bribing them with those products, although there is also a series of advertisements individually featuring the supervillains, The Joker and the Penguin, failing to do the same with their enemies. In the other publishers, their humor focus allowed more varied plots along the same theme. (This was parodied in Dexter's Laboratory, with the Captain America parody Major Glory from the "Justice Friends" sketch using "Justice Fruit Pies" to thwart his enemy.)
The brand had several mascots, all anthropomorphicized versions of their products, most notably Twinkie the Kid, a Twinkie dressed like a wrangler.
Other mascots include:
Paper wrapped cake

Paper wrapped cake (Chinese: 紙包蛋糕; Jyutping: zi baau daan gou) is a type of Chinese cake. It is one of the most common pastries served in Hong Kong. It can also be found in most Chinatown bakery shops. In essence, it is a chiffon cake baked in a paper cup.
In the bakeries of Chinatown, San Francisco, it is commonly referred to as "sponge cake."
Traditionally prepared wrapped cakes are usually steamed in a wok pan, however, Chinese-American sponge cakes are usually baked in an oven. The cakes are typically prepared by separating the egg yolks and whites, and whisking them separately as well.
Typically prepared and served wrapped in parchment paper squares, Chinese paper wrapped cakes have a deep, golden brown exterior, and a light, fluffy inside. The subtle texture is complemented by a subtle sweetness, which allows them to be served as-is.
The cakes are typically served in the paper they were baked in. Found in bakeries, the cakes are typically eaten during breakfast, or teatime.
Media related to Paper wrapped cakes at Wikimedia Commons
Rotiboy

Rotiboy is a Malaysian bakery chain based in Rawang, Selangor owned by Rotiboy Bakeshoppe Sdn Bhd.
The company has more than 100 outlets in Malaysia, Indonesia, Thailand, South Korea, Saudi Arabia and the United Arab Emirates, as well planning to enter China market.
The company was founded in April 1998 in Bukit Mertajam, Penang, with the name generated by accident when the founder's brother called his nephew, "naughty-boy" which sounds like "Rotiboy". In 2002, the company migrated to Wisma Central, Jalan Ampang, Kuala Lumpur. Rotiboy successfully expanded in Klang Valley, and in 2022, Rotiboy opened up its first franchise in East Malaysia in Kuching, Sarawak, followed by other cities in the region such as Sibu, Bintulu and Miri.
In May 2004, Rotiboy International Pte Ltd was established in Singapore. Between 2004 and 2007, Rotiboy has expanded its operations to Singapore, Indonesia, Thailand and South Korea. In 2012, Rotiboy opens its stores in United Arab Emirates and Saudi Arabia.
The Italian Baker

The Italian Baker Sdn Bhd (doing business as Massimo) is a Malaysian bakery chain based in Selangor owned by The Italian Baker Sdn Bhd, a subsidiary of Federal Flour Mills Berhad. Its bread is packed in 3 colours (green, white and red) based on the Italian flag, and baked with the combination of traditional techniques and modern machinery.
The Massimo company has invested MYR120 million into a fully automated bakery plant in Pulau Indah, Selangor which produces 16,000 loaves of bread and 24,000 buns daily and transport to West Malaysia.
සිංහල අලුත් අවුරුද්ද

සිංහල අලුත් අවුරුද්ද යනු ශ්‍රී ලංකාවේ දී අලුත් අවුරුද්ද ලෙස පොදුවේ හඳුන්වන සිංහල ජනයාගේ නව අවුරුදු උදාවයි. එය විශේෂ සැමරුමක් වන අතර සිංහලයින් පමණක් නොව බහුතර ශ්‍රී ලාංකිකයින් ද සමරනු ලැබේ. දකුණු සහ අග්නිදිග ආසියාවේ බොහෝ සංස්කෘතීන්ට අදාළ මෙම නව අවුරුදු සැමරුම සිංහල ජාතිකයින් ද එකම කාල වකවානුවක දී සමරති. මෙම උත්සවයට දෙමළ අලුත් අවුරුද්ද, තායි අලුත් අවුරුද්ද, බෙංගාලි අලුත් අවුරුද්ද, කාම්බෝජ අලුත් අවුරුද්ද, ලාඕ අලුත් අවුරුද්ද, මියන්මාරයේ තිංග්යන් හා ඉන්දියාවේ ඔරියා අලුත් අවුරුද්ද උත්සවය ආදී උත්සව සමඟ සමීප සබඳතාවක් ඇත. එදින ශ්‍රී ලංකාවේ රජයේ නිවාඩු දිනයකි. එය සාමාන්‍යයෙන් අප්‍රියෙල් මස 13 වන දින හෝ 14 දින සමරනු ලැබේ.
සිංහල නක්ෂත්‍රයට අනුව සූර්යයා මීන රාශියෙන් මේෂ රාශියට සංක්‍රමණය වීමේ දී නව වසර උදාවෙයි. එයින් අස්වනු නෙලීමේ කාලයේ අවසානය සනිටුවහන් කිරීම ද සිදු කෙරේ. තවද ඉර රේවති නැකතෙන් අස්විද නැකතට සංක්‍රමණය වීම සිංහල අවුරුද්ද ලෙස සැලකෙන මතයක්ද තිබේ.
සිංහල සහ දමිළ ජනතාව අතර ආහාර වර්ගවල, සිරිත්වල සුලු සුලු වෙනස්කම් තිබුණත් බොහෝ කලක සිට ජාතීන් දෙක එකට අලුත් අවුරුද්ද සමරා තිබේ. දහතුන දාහතර පමණක් නොව ඇතැම් අවස්ථාවල දොළහ දහතුන මෙන්ම එකොළහ දොළහ වැටුණු ස්ථානද ඇත එහිදී නොනගතය පෙරටත් අවුරුදු පසුවටත් යෙදෙයි.
පැරැණි ක් සිංහල ්‍රී ලංකාවේ අලුත් අවුරුද්ද ේ සැමරීමේදී භාවිතා කර ඇත්තේ සිංහල අලුත් අවුරුදු යන යෙදුම පමණි නමුත් මෑත ඉතිහාසයේදී මෙම සිංහල අවුරුදු යන යෙදුමට ත් දෙමළ අවුරුද්දත් බලයෙන් යොදවා ඇත. හුදෙක් ම දකුණු ඉන්දියානු ූර්ය මංගල්‍යය ෙන්ම ශ්‍රී ලාංකික දෙමළ වැසියන් සැමරීම මෙම සිංහල දෙමළ අවුරුද්ද වූවාට සැක නැත නමුත් ඇත්ත වශයෙන්ම දේශපාලකයන්ගේ ජනතාව ගොනාටැන්ඳීමේ අරමුණු මත වර්තමානයේ සමරන්නේ සිංහල දෙමළ අවුරුද්දකි.
සිංහල අළුත් අවුරුද්ද රචනා

අවුරුදු නිවාඩුව උදා වීමත් සමගම සිංහල දෙමළ ලමුන්ගේ සිත ප්‍රබෝධයෙන් පිනා යයි. ඒ ලඟ ලඟ එන සිංහල දෙමළ අලුත් අවුරුද්ද සැමරීමේ සතුටිනි. කොවුලාගේ නාදය පරිසරය පුරා රැව්පිළිරැව් දෙද්දී ලඟ එන අලුත් අවුරුද්දට මිනිසා පමනක් නොව පරිසරය ද සූදානම් වේ.
සිංහල හා දෙමළ අලුත් අවුරුද්ද අයත් වන්නේ සමාජයේ ජන කොට්ඨාශයක් ලෙස එම සමාජයට අනුගතව සමරනු ලබන උත්සවයක් ලෙසය.සිංහල හා දෙමළ අලුත් අවුරුද්ද චාරිත්‍ර වාරිත්‍ර වලට මුල තැනක් දෙන උත්සවයකි.නොනගතය යනු ජීවිතයට විවේකය අවශ්‍ය බව මතක් කර දෙන චාරිත්‍රයකි.අලුත් අවුරුද්දේ අලුත් ඇදුම් ඇදීම, අලුත් මුට්ටියක කිරිබතක් ඉවීම ආදිය පිරිසිදු බව හා නැවුම් බව ප්‍රකට වන චාරිත්‍රකි.මේ සියලුම චාරිත්‍ර තුලින් වැසියන්ගේ ජීවිතවලට ගෙන එන්නේ විචිත්‍රත්වයකි.
අලුත් අවුරුද්දට මුලු ගම ම සැණකෙළියක් බඳු ය.එරබදු ගස මලින් බරවී පරිසරය රක්ත වර්ණයෙන් සරසයි. ගස්වැල් පලබර වී සතුන් කඩිසර කරවයි.පසෙකින් රතිඤ්ඤා වෙඩි හඩයි.තව අතකින් ක්‍රීඩා කරන ලමයිගේ ඔල්වරසන් හඬයි.අලුත් අවුරුදු අසිරිය විඳිමින් ගතකරන මේ සමය මිනිස්සුගේ මනස පිරිසිදු කරයි.
- tharu
චන්ද්‍ර මාස ක්‍රමය

සාමාන්‍ය අවුරුද්දකට මාස 12කි. සිංහල මාස සඳෙහි තිථියට අනුව පොහොය ලැබීම සහ පොහොය ගෙවීම ලෙස චන්ද්‍ර මාස පිරීමෙන් සකසයි .අමාවක දින සිට ගැණෙන පළමු දිනයේ සිට ගණනය කෙරේ . අමාවක දින යනු සඳ නොපෙනෙන දිනයයි. එයින් පැමිණෙන පළමු දිනයේ සිට සඳ පිරෙන කාලය පුර පක්ෂයයි. පෑළවිය යනු චන්ද්‍රයාගේ කුඩා තීරුවක් පමණක් පෙනෙන දිනයයි. එමෙන්ම දින 30 ඇතුලත පුර පක්ෂයෙන් දෙකක්ද අව පක්ෂයෙන් දෙකක්ද ලෙස පොහොය හතරක් යෙදේ. මෙය "සතර පෝය" ලෙස හැදින්වේ. එනම් "පුර අටවක", "පුර පසළොස්වක","අව අටවක" සහ "අව අමාවක" ලෙසයි.මෙය චන්ද්‍ර මාස ක්‍රමයයි
පුර පක්ෂයට පසුව එළඹෙන්නේ අව පක්ෂයයි. එයද පිළිවෙලින් පෑළවිය, දියවක ආදීලෙස ගැනේ. මෙහි ඇති විශේෂත්වය නම් සඳ පිරීමේ හෝ පිරිහීමේ තිථියන් අනුව පුර සහ අව යනුවෙන් පක්ෂ දෙකක් සලකා තිබීමයි.
ශ්‍රී සාලිවාහන ශක වර්ෂ' (අවුරුද්ද දැක්විය යුතුය)---- වැන්නේ (මාසය දැක්විය යුතුය)----මස (පුර / අව වශයෙන් තිථිය දැක්විය යුතුය )----නම් තිථිය ලත් (දිනය දැක්විය යුතුය) නිදසුනක් ලෙස "ශ්‍රී සාලිවාහන ශක වර්ෂ 1915 වැන්නේ බක් මස පුර සැටවක නම් තිථිය ලත් කිවිදා"
ශ්‍රී බුද්ධ වර්ෂ' (සම්බුද්ධ පරිනිර්වාණයෙන් ඉක්මගිය අවුරුද්ද දැක්විය යුතුය)---- වැන්නේ (මාසය දැක්විය යුතුය)----මස (පුර / අව වශයෙන් තිථිය දැක්විය යුතුය )----නම් තිථිය ලත් (දිනය දැක්විය යුතුය) නිදසුනක් ලෙස "ශ්‍රී බුද්ධ වර්ෂ 2500 වැන්නේ බක් මස පුර සැටවක නම් තිථිය ලත් කිවිදා"
භක්තිමත් මාසය නමින් හැඳින්වෙන මේ මාසය තුළ අලුත් සහල් මංගල්‍යය, මුට්ටි මංගල්‍යය හා කෝණ මංගල්‍යය (හෙවත් සිංහල, හින්දු අවුරුදු උත්සවය) ආදිය පැවැත්විණි. බක්මී මල් හා එරබදු මල් පිපෙන සමයද වේ.
වෙසක් මාසය බෞද්ධයන්ගේ මංගල මාසයකි.මෙම කාලයට බෞද්ධයන් තෙමඟුල සිහි කිරීමට වෙසක් තොරණ්,පහන් කූඩු වැනි දෑ සකකස් කර ප්‍රදර්ශණය කරනු ලබයි.,දන්සල් දෙමින්, සිල් රකිමින් බොහෝ දනා මෙය මහත් ඉහළින් සමරනු ලබයි. මෙම මාසය බෞද්ධයන්ට වැදගත් වනුයේ ,
බුදුරජාණන් වහන්සේගේ ඉපදීම,බුදුවීම ,පිරිනිවන් පෑම යන තෙමගුල සිදුවීම.දීපංකර බුදුරදුන් හමුවේ සම්මා සම්බුද්ධ පදවිය සඳහා ගෞතම බුදුරදුන් නියත විවරණ ලැබීම.කිසාගෝතමී දේවිය විසින් "නිබ්බුතා නූන සා මාතා"යන නිබ්බුත පද පැවසීම.බුදුවීමෙන් පසු ප්‍රථම වරට කිඹුල්වත් පුරයට පැමිණ යමාමහ පෙළහර පෑම.බුද්ධත්වයෙන් අටවන වසරේදි කැළණියට වැඩමකිරීම. මෙය බුදුරජාණන් වහන්සේගේ තෙවැනි ලංකාගමනයයි. පිරිනිවන් මංචකයේ සැතපී සිටි බුදුරදුන් වෙත පැමිනි සක්දෙව් රදුට ලංකාවත් සිංහලජාතියත් රක්නා ලෙස පැවරීම.විජය කුමරු ලක්දිවට පැමිණීම.ධර්මාශෝක රජු විසින් තිළිණ කොට එවන ලද පංච කකුධ භාණ්ඩ සහිතව (සිංහාසනය, කඩුව, හක් ගෙඩිය, මිරිවැඩි සඟල, ඔටුන්න) දෙවන පෑතිස් රජු දෙවන අභිෂේකය ලැබීම.අනුරපුර මහමෙවුනා උයනේ රුවන්වැලි සෑ රදුන් සැදීමට වීසා නැකතින් වැඩ ඇරඹීම. ආනන්ද හිමියන් පිරිනිවන් පෑම. මහා විහාරවංශික භික්‍ෂූන්ගේ වර්ෂයක් පාසා පවත්වනු ලබන උපසම්පදා මහෝත්සවය ප්‍රථමවරට පැවැත්වීම. ශ්‍රී ලංකාවේ සිංහල බෞද්ධ රජවරුන්ගේ අභිෂේකය සිදුකිරීම. වෙසක් මාසය බොහොම වැදගත් මාසයකි.
පස්සොන කාලය ,කරල්වලින් බීජ වෙන්කරන කාලය
ඇහැළ මල් පිපෙන මාසය
නිකිණිය යන්නෙහි අර්ථය ඉඩෝරය යන්නයි.මෙම කාලයේදි වර්ශාව අඩු වීමත් ඉඩෝර වැනි තත්ව ඇති වීමත් මෙම මාසයට නිකිණි යන නාමය ලැබී තිබේ.
බිනර මල් පිපෙන මාසය
වපුරන කාලය
මෙය සිල් මාසය ලෙස හදුන්වයි. කඨින පිංකම මෙම මාසයේ පවත්වයි. ස්වාමීන්වහන්සේලා වස් වසන මාසයයි. සිල් මාසය යන්න ඉල් මාසය ලෙසද හදුන්වයි. එමෙන්ම මෙකල වර්ෂාව බහුල කාල සමයක් වන අතර හීල් සුළඟ සහිත වර්ෂාවද බහුල වේ. මෙම හීල් යන පදය ඉල් ලෙසද හඳුන්වනු ලැබේ.
උඳු වපුරන කාලය
ගස්වල කොළ අතු දුරු වෙන කාලය "දුරුතු"
නව අංකුර එන කාලය "නවම්" ( නැවුම් මාසය)
මැදින් රිකිලි එන කාලය "මැදින්"
බක් පුර පෑළවිය

බක් පුර පෑලවිය එසේත් නැත්නම් බක් පුර පෑළවිය, යනු චන්ද්‍ර දිනදසුන් වලට අනුව බක් මාසයේ පළමුවන (1) තිථියයි. බක් මාසය අවසන් වීමට, එනම් වෙසක් මාසය ආරම්භ වීමට තව තිථි විසිනවයක් (29) ඉතිරිව ඇත.
අවුරුද්ද ආරම්භ වීම පෙරදී බක් මස පුර පෑළවිය දා සිදුවිය යනුවෙන් මතයක් පවතියි.
වර්තමානයේ දී අලුත් අවුරුදු චාරිත්‍ර ආරම්භ වන්නේ, පරණ අවුරුද්ද සඳහා නව සඳ බැලීම චාරිත්‍රය සමඟින් ය. ඒ බක් මස පුර පෑළවිය සිට බක් මස පුර විසේනිය දක්වා දිනයක දී ය.
Telephone numbers in Sri Lanka

Fixed Telephone numbers in Sri Lanka consist of 10-digits in the xxx y zzzzzz format where:
Mobile numbers in Sri Lanka consist of 10-digits in the xxx zzzzzzz format where:
To dial into Sri Lanka from abroad callers must use the +94 xx y zzzzzz format where:
To dial into Sri Lanka from abroad callers must use the +94 xx zzzzzzz format where:
Colombuthurai

Colombuthurai (Tamil: கொழும்புத்துறை, romanized: Koḻumputtuṟai; Sinhala: කොලොම්තර Kolomtara) is a suburb of the city of Jaffna in northern Sri Lanka. Colombuthurai means "the port at the bending point" in Tamil and is derived from the Tamil words kolu (plough point) and thurai (port). The suburb is divided into two village officer divisions (Colombuthurai East and Colombuthurai West) whose combined population was 3,431 at the 2012 census.
List of rice cultivars

This is a list of rice cultivars, also known as rice varieties. There are several species of grain called rice. Asian rice (Oryza sativa) is most widely known and most widely grown, with two major subspecies (indica and japonica) and over 40,000 varieties. Also included in this list are varieties of African rice (Oryza glaberrima) and wild rice (genus Zizania).
Rice may vary in genetics, grain length, color, thickness, stickiness, aroma, growing method, and other characteristics, leading to many cultivars. For instance, over nine major rice cultivars exist to make sake alone. The two subspecies of Asian rice, indica and japonica, can generally be distinguished by length and stickiness. Indica rice is long-grained and unsticky, while japonica is short-grained and glutinous.
Rice can also be divided based on processing type into the two broad categories of brown and white. Brown rice is whole grain, with only the inedible hull of the seed removed, while white rice additionally has the bran and germ removed through the process of milling. Milled rice may not necessarily actually be white in color; there are purple, black, and red variants of rice, which can be eaten whole grain or milled.
The cultivars listed in this article may vary in any number of these characteristics, and most can be eaten whole grain or milled (brown or white). However, there are often strong cultural preferences for one or the other, depending on variety and region.
Until 1970, India had about 110,000 varieties of rice and now it has about 6,000 varieties.
Basmati and premium non-basmati rice grows in Punjab and Haryana region of India, such as:
Andhra Pradesh are home to hundreds of rice varieties, such as:
There are possibly up to 82,700 varieties of rice extant in India, and of those more than 5000 were found in West Bengal. However, only 150 of them are commonly grown. Many are grown organically to compete with more modern cultivars. The Agricultural Training Centre of West Bengal exists to conserve and promote the use of folk rice varieties, including many listed below.
In Indonesia, there are at least 45 varieties of rice for wet-field production (sawah) and 150 varieties of rice for dry-field production.
Many varieties of rice are cultivated in Iran. A few of them are listed below.
Sri Lanka Mitra Vibhushana

The Sri Lanka Mitra Vibhushana (Sinhala: ශ්‍රී ලංකා මිත්‍ර විභූෂණ, Tamil: சிறீ லங்கா மித்ர விபூஷண, Sri Lankan Friendship Decoration) is a distinguished honor awarded by the Government of Sri Lanka to foreign Heads of State and Heads of Government. Established in February 2008 by President Mahinda Rajapaksa, this accolade recognizes exceptional and distinguished service to the nation, particularly in fostering friendly relations and solidarity with the people of Sri Lanka.
The Sri Lanka Mitra Vibhushana holds a prestigious position among Sri Lanka's national honors, taking precedence over other awards conferred upon non-Sri Lankans. It serves as a testament to the recipient's exceptional role in enhancing diplomatic relations and reflects Sri Lanka's appreciation for international leaders who have demonstrated unwavering friendship and support. The meticulous design of the medal, incorporating culturally significant symbols and precious gems, embodies the deep-rooted connections and mutual respect between Sri Lanka and the honored individuals. ​
In essence, the Sri Lanka Mitra Vibhushana not only honors distinguished foreign leaders but also symbolizes Sri Lanka's commitment to nurturing and acknowledging international friendships that contribute to the nation's growth and global standing.
The decoration comprises a silver medal adorned with nine types of Sri Lankan gems, known as Navaratna. The medal features symbolic elements:
The accompanying ribbon is 6.5 cm wide, and the medal is designed to be worn around the neck. Recipients also receive a citation detailing their contributions.
Since its inception, the Sri Lanka Mitra Vibhushana has been conferred upon a select group of distinguished leaders:
Yellow rice

Yellow rice is a traditional yellow-colored rice dish in Iranian, Middle East, Moroccan, Ecuadorian, Peruvian, Caribbean, Portuguese, Filipino, Afghan, Indian, Sri Lankan, South African and Indonesian cuisines. It is made using white rice turned yellow by annatto, saffron or turmeric.
South African yellow rice, with its origins in Cape Malay cuisine, influenced by Indonesian cuisine, is traditionally made with raisins, sugar, and cinnamon, making a very sweet rice dish served as an accompaniment to savoury dishes and curries.
In Sri Lanka, it is known as kaha buth and draws from both Indonesian and Sri Lankan influences.
In Indonesia it is known as nasi kuning. In the Philippines, rice dishes cooked with turmeric include kuning and sinigapuna.