davidanugraha/M4-RAG huggingface dataset:
Builders hardware

Builders' hardware or just builders hardware is a group of metal hardware specifically used for protection, decoration, and convenience in buildings. Building products do not make any part of a building, rather they support them and make them work. It usually supports fixtures like windows, doors, and cabinets. Common examples include door handles, door hinges, deadbolts, latches, numerals, letter plates, switch plates, and door knockers.
Builders hardware is commonly available in brass, steel, aluminium, stainless steel, and iron.
Well known suppliers of builders hardware mainly exist in China, India, Mexico and some in the U.S.
While builders hardware is classified by supplying at least one of the three attributes listed above, it is usually broken down by where it is used, or by usage.
Bathroom hardware includes the products that are used in constructing and maintaining the bathroom appearance and decoration. Bathroom products includes faucets, showers, holders, tubs, shelves, mirrors etc.
All those products that are used either in door decoration, maintenance, or in any other function come under door hardware, such as door handles, fasteners, hinges, hooks, number plates, knockers,door eyes etc.
Furniture hardware are those products that are used to support the furniture look, design and durability. Furniture hardware products include furniture frames, furniture legs, furniture arms, etc.
Buildings, goods and their occupants needs protection from fire, intruders, and other external agents. Proper protection systems include fire safe security system, home monitoring, smoke detectors, locksets, window guards, etc.
Plumbing hardware products are used for supplying water throughout the building using hose, pipes and tubes. These hardware products ensure that water is supplied properly and continuously. Since water runs or remains all the time in these products, it is needed that the materials with which these products are highly corrosion resistant and can withstand extreme temperatures. The most common materials are copper, aluminum, steel and PVC.
The products that are used to make cabinets working come under cabinet hardware like cabinet fasteners, brackets, latches, hinges, pulls, locks, etc. Cabinet hardware are small components that make cabinets functional. These products are made of materials like plastics, metals and may be glasses.
Window hardware does not include window itself rather they are smaller components that are used to install, fix and protect windows, such as window extrusions, fasteners, handles, hinges, locks and many more.
Curtain hardware includes products like hooks, curtain rings, curtain finials, etc. These products are used to hang curtain at doors, windows, verandas, etc. Curtain hooks and poles are used to handle and move the curtains. Curtain hardware products are made of varieties of materials including metals and plastics. Mostly aluminum and iron are used for making rings, hooks, rods and poles.
Creativeans

Creativeans Pte Ltd is a branding and design consultancy based in Singapore, Milan, Vancouver and Jakarta. The company is co-founded by Kimming Yap and Yulia Saksen, and works across disciplines from branding, business design, UI/UX Design, product design, packaging design to communication design.
Creativeans' work has been on display in museums including Triennale Design Museum and Musée d’Art Moderne de la Ville de Paris, and featured in business and design publications such as Elle Decor, The Business Times, Cubes, Dwell and art4d.
From 2011 to 2012, they curated Treasures of the Little Red Dot - an exhibition held in Milan Furniture Fair that showcases design objects inspired by Singapore's culture. Creativeans also received a special mention at the Salone Satellite Award 2012 for Pod. Pod is a fabric-reinforced polypropylene food container, recognised for its creative use of materials.
In April 2013, Creativeans is one of the seven design companies selected by Singapore Furniture Industries Council to represent Singapore at Milan, Tortona Design Week where they presented new designs for brands Artifeq and NUUZO. In April 2017, Creativeans once again represented Singapore at Shenzhen Design Week - Global "City of Design".
In 2017, Creativeans released the book titled 'Are You Brand Dead?'
In 2022, Creativeans launched Singapore's first antimicrobial Chinese red packet design for Filos Community Services to support the needy in the community.
In September 2022, Creativeans marked their 10th anniversary by hosting 'Ten Designs in a New Decade' exhibition, which was held as part of Singapore Design Week 2022. The event was also attended by Senior Minister of State for Foreign Affairs, Ms. Sim Ann.
In 2023, Creativeans initiated the Care For Each Otter campaign in collaboration with the Jane Goodall Institute Singapore (JGIS). The objective was to enhance public awareness and knowledge concerning wildlife conservation in Singapore. This campaign was implemented as a component of their Chinese New Year fundraising initiative.
In May 2023, Creativeans announced the launch of The Project Matters. The launch was featured on various Indonesian media outlets including Medcom, Marketeers, Suara, JPNN, and Merdeka.
The awards won by Creativeans include:
Project: Malt & Wine Asia Category: Branding for Alcoholic Beverages - Wine Award: Gold
Project: Malt & Wine Asia Category: Branding for Alcoholic Beverages - Other Award: Gold
Project: Panda Century Education Category: Branding for Kids Award: Gold
Project: Panda Century Education Category: Branding for Technology Award: Silver
Project: Vorel Category: Branding for Technology Award: Gold
Project: Chupitos Category: Branding for Restaurants/Cafe Award: Silver
Project: InstaProtection Category: Technology Award: Gold
Project: Blue Aqua Category: Food Award: Gold
Project: Evolta Go Category: Technology Award: Silver
Project: FYNXT Category: Technology Award: Bronze
China City, Los Angeles

China City, Los Angeles was a short-lived "Chinatown" tourist attraction developed by Christine Sterling, who also worked on the conversion of a neglected street into the Mexican-themed Olvera Street. She conceived of a similar plan for the displaced Chinese-American population following the demolition of Old Chinatown, Los Angeles.
On June 6, 1938, she opened China City, a walled enclave bounded by Main, Ord, Spring, and Macy (now Cesar Chavez), featuring Chinese-style architecture, restaurants, rickshaw rides, a lotus pond, and a temple. Costumed workers greeted tourists, and a Chinese opera troupe performed live shows in front of the shops. There were roughly 50 "colorful stores" in the development.
Some replica buildings in China City came from the set of the 1937 Hollywood blockbuster, The Good Earth, including the "House of Wong" set. A dragon decoration was salvaged from the Los Angeles Times building. The architect was William Tuntke, and construction was supervised by Tom Kemp, from Paramount Studios. Gilbert Leong, who later was a prominent local architect, sculpted the statue of Kwan Yin that was set in a fountain for China City.
The China City development was described in the 1941 American Guide to Los Angeles created by the Federal Writers' Project:
China City received mixed support from Chinese American residents and businessmen. Many welcomed the economic opportunity the project provided. Others preferred the New Chinatown project, considered less distorted by the stereotyping lens of Hollywood. During its 11-year existence, China City was destroyed by fire and rebuilt numerous times. One fire destroyed approximately 1⁄4 of China City in February 1939. In 1949, an act of arson destroyed China City, and the remainder was razed in 1955. As of 1988, there were a handful of elements from China City still visible in the "Ord Street parking lot," including the North Gate of China City and "remains of Shanghai street shop fronts".
Roller shutter

A roller shutter, security shutter, coiling door, roller door or sectional overhead door is a specialized type of door or window shutter consisting of multiple horizontal slats, bars, or web systems interconnected through hinges. The mechanism involves lifting the door to open it and lowering it to close. In the case of larger doors, an automated, motorized system may be employed.
This versatile design offers comprehensive protection against various elements, including wind, rain, fire, and theft. When utilized as a shutter in front of windows, it serves as a formidable deterrent against vandalism and thwarting burglary attempts, reinforcing the security of the enclosed space.
Roller shutters have many applications including doors for vans, garages, kitchens, schools, prisons and warehouses. They are also commonly used as window blinds in some European countries, such as Germany, France and Spain.
These shutters serve as insulation in locations prone to harsh weather conditions, safeguarding windows from hail damage and designed to endure strong winds.
In specific jurisdictions, property owners might need to obtain a permit or face restrictions on installing specific types of roller shutters on their building exteriors. The cost of these systems can be significant, with the cost being upwards of $25,000-40,000. Plywood boards can also act as a similar deterrent to theft and burglary.
Darvaza gas crater

The Darvaza gas crater (Turkmen: Garagum ýalkymy), also known as the Door to Hell or Gates of Hell, officially, the Shining of Karakum, is a burning natural gas field collapsed into a cavern near Darvaza, Turkmenistan. Hundreds of natural gas fires illuminate the floor and rim of the crater. The crater has been burning since the 1980s. How the crater formed is unknown, but engineers ignited the crater to prevent poisonous gases from spreading.
The crater is near the village of Darvaza in the middle of the Karakum Desert. Located about 260 kilometres (160 mi) north of Ashgabat, the capital of Turkmenistan, it has a diameter of 60–70 metres (200–230 ft) and a depth of about 30 metres (98 ft). Another nearby gas crater is fenced off and has a distinct odor.
The early years of the crater's history are still being determined. Relevant records are either absent from the archives, classified, or inaccessible. Some local geologists have claimed that the collapse of a crater happened in the 1960s; it was set on fire only in the 1980s to prevent the emission of poisonous gases. Others assert that the site was drilled by Soviet engineers in 1971 as an oil field but collapsed within days, forming the crater, with the engineers choosing to flare the crater to prevent the emission of poisonous gases but underestimating the volume of the gas.
In April 2010, President Gurbanguly Berdi­muha­medow recommended that measures be taken to limit the crater's influence on the develop­ment of other natural gas fields in the area. In January 2022, Berdi­muha­medow announced plans to extinguish the crater, citing deleterious effects on local health, the environment, and the natural gas industry. A commission was established to find the optimum technique. Despite Berdi­muha­medow's intentions, the crater remains open and burning.
In post-Soviet Turkmenistan, the crater has become a major tourist attraction, perhaps aided by the declaration of the region as a natural reserve in 2013. A crude road without signage runs out to the crater, and yurts have been set up nearby. In 2018, the gas crater was used as an overnight stop in the Amul-Hazar automobile rally. In 2019, Berdimuhamedow appeared on state television doing doughnut stunts around the crater to disprove rumors of his death.
In 2013, George Kourounis became the first person to set foot at the bottom of the crater; he was gathering soil samples for the Extreme Microbiome Project. The descent was sponsored by National Geographic and featured in an episode of the National Geographic Channel series Die Trying.
Kourounis used a custom-made Kevlar harness and multiple Technora ropes attached to a full-body aluminized suit with a self-contained breathing apparatus. He has since wished to descend into the crater again, carrying more equipment for better profiling of the local biome.
Wicket gate

A wicket gate, or simply a wicket, is a pedestrian door or gate, particularly one built into a larger door or into a wall or fence.
Wickets are typically small, narrow doors either alongside or within a larger castle or city gate. The latter were often double gates, large and heavy, designed to allow the passage of wagons, coaches and horsemen. The purpose of wickets was to avoid the risk of having to open the main gates to the castle or city for just one or two individuals on foot. Because the wicket was only one person wide, it only allowed entry one at a time and enabled the guards to better control access. In the Middle Ages the narrow doors in the city walls also enabled late arrivals to gain entry after the main gates had been closed.
If the small entrance in the door of a large gate has a high threshold, it may be called a manway. If it is a separate, narrow entrance next to the main gate, it may be called a pedestrian entrance. This type of double entrance is rather uncommon, however, and was only worth having at large sites where there was a lot of coming and going. It is found, for example, at the Alsatian castle of Hohlandsbourg, the Hochburg in Emmendingen, the Electoral Cologne castle of Friedestrom and at Schaunberg Castle in Austria. The narrow side entrance could be protected by its own drawbridge and sometimes even opened into a gate passage separated from the main one as, for example, at Hohenwang Castle.
The wickets in main gates that were easily visible should not be confused with the small, hidden sally ports in the walls of castles and fortifications. These small openings were used in times of siege to escape or carry out military raids.
A wicket gate is also used for a stand-alone gate that provides convenient secondary access, for example to the rear of a walled park or garden. The cricket term "wicket" comes from this usage.
"The Wicket Gate" is an important feature in John Bunyan's 17th-century Christian allegory The Pilgrim's Progress. As the first stage of the journey of Christian to the Celestial City, it is the entrance to the King's Highway. Bunyan's idea being to illustrate Jesus's dictum, "Enter by the narrow gate. For the gate is wide and the way is easy that leads to destruction, and those who enter by it are many. For the gate is narrow and the way is hard that leads to life, and those who find it are few." (Matthew 7:13–14).
فول ريفر

فول ريفر مدينه امريكيه اداريا بتتبع مقاطعه بريستول.
فول ريفر بترتفع عن سطح البحر 37 متر
حسب الاحصا اللى اتعمل سنه 2010 وصل عدد السكان فى فول ريفر 88857 انسان.
الصفحه دى فيها تقاوى مقاله, و انت ممكن تساعد ويكيپيديا مصرى علشان تكبرها.
فول مدمس

الفول المدمس اكله شعبيه مصرية فى الاصل واتصدرت للسودان و الشام و السعودية.و غالبا بتتاكل على الفطار. و بتتكون من فول الفافا البنى المطبوخ ببطء بيتاكل صحيح او مهروس مع زيت وملح .
كلمة فول هى كلمه مصريه قديمه و مدمس كلمه قبطيه معناها المطمور (المطبوخ تحت الارض) (تدميس).
مع ان بيتقال ان الفول المدمس ممكن اعتباره الطبق الوطنى عند المصريين و بيرجع تاريخه لالاف السنين لكن هيرودوت ذكر فى كتابه " التواريخ " ان المصريين بيقرفوا و بيشمئزوا من الفول لدرجة انهم ما بيقدروش يبصوله و ده بيوضح ان الاعتقاد بان الفول اكله مصريه قديمه مش صح. من جهه تانيه مؤرخين مصر فى العصور الوسطانيه اللى اتكلموا عن اكل المصريين ما بينوش ان اكل الفول كان وجبه مميزه فى مصر فى العصور الوسطانيه و ما اتكلموش عن الفول بطريقه توحى بانه كان اكل مهم فى مصر زى ما اتكلموا عن انواع الاكل التانيه ، تقريب الفول ما اتذكرش غير فى مرات قليله كنوع من الحبوب من غير توضيح انه كان بيتدمس و بيتباع فى المحلات.
فول

الفول نوع من النباتات من فصيلة البقول
طول نبات الفول ممكن يوصل 80 سنتيمتر
الفول المدمس اكله شعبيه مصرية ف الاصل واتصدرت للسودان والشام و السعودية. و غالبا بتتاكل على الفطار. و بتتكون من فول الفافا البنى المطبوخ ببطء بيتاكل صحيح او مهروس مع زيت وملح .
فول ريفر ماركسمين

فول ريفر ماركسمين (Fall River Marksmen) هوا نادى كورة قدم من امريكا.
فول ريفر ماركسمين اتأسس سنة 1922.
فول ريفر ماركسمين بيلعب فى:
لم يتم العثور على روابط لمواقع التواصل الاجتماعي.
الصفحه دى فيها تقاوى مقاله, و انت ممكن تساعد ويكيپيديا مصرى علشان تكبرها.
فول الصويا

فول الصويا ( الاسم العلمى: Glycine max ) هوا نوع من النباتات بيتبع غليسين.
لم يتم العثور على روابط لمواقع التواصل الاجتماعي.
الصفحه دى فيها تقاوى مقاله عن نبات. و انت ممكن تساعد ويكيپيديا مصرى علشان تكبرها.
تدميس

تدميس يعنى يتدمس الاكل الاول فى درجة حراره عاليه ، بعدين يتطبخ علا نار خفيفه فى حلله متغطيه فى سايل الطبخ (زى ماية فول و شوربه و لبن جوز هند و نبيت و بيره ). زى الطبيخ لكن الطبخ يتم باستخدام كميه أقل من السوايل و فى العاده يستعمل للفول و حتت اللحوم الكبيره ،. تعتبر أطباق Osso buco و coq au vin من أطباق اللحمه المطبوخه ببطء، و ممكن كمان استعمال التدميس لطبخ سمك و خضار و اكلات تانيه
تتبع معظم أجهزة الطبخ نفس الخطوات الأساسية. يتتدمس الطعام المراد طبخه ببطء (اللحوم والخضروات والفطر وما لذلك) فى المقلاة الاول لتحمير سطحه وتعزيز نكهته (بتفاعل ميلارد ). إذا لم ينتج الطعام ما يكفى من السوائل من تلقاء نفسه، تتم إضافة كمية معينة من سايل الطبخ اللى فى الغالب يتضمن عنصر حمضى (زى خل و عصير لمون و بيره و نبيت )، فى الغالب مع شوربه . يتم عمل الطبخ الكلاسيكى بحتة لحمه ، و يغطى سايل الطبيخ تلتين الاكل الموجود فى المقلاه. يتم بعد كده تغطية الطبق و طبخه علا نار هاديه اوى لغاية ما يبقا اللحم طرى اوى بحيث ممكن "تقطيعه" بسهوله بشوكه بدل سكينه. فى الغالب يخلص سائل الطبخ لعمل صلصه أو شوربه كمان . فى بعض الأحيان ممكن طبخ الأكلات اللى فيها نسبه عاليه من المايه (خاصة الخضروات) فى عصائرها الخاصه، ده يخللى إضافة السائل غير ضرورى.
التدميس يستخدم على نطاق واسع فى مطابخ آسيا ، و بالخصوص المطبخ الصينى والمطبخ الفيتنامى ، فى الغالب تضاف صلصة الصويا (أو صلصة الصويا وصلصة السمك فى فيتنام) لسائل التحمير.
Bissara

Bissara, bessara, besarah, bayssara , bayssar and tamarakt (Arabic: بصارة) is a dish in Egyptian and Moroccan cuisine. The dish contains split fava beans, onions, garlic, fresh aromatic herbs and spices. All ingredients are slowly cooked and then blended together to yield a creamy and fragrant dip or side dish.
In ancient Jewish cuisine, a similar dish, known as "mikpah ful" in rabbinic literature, was commonly consumed.
Food historians believe that the name Bissara originates from the Ancient Egyptian Hieroglyphic word "Bisourou" (or bissouro), which means "cooked beans".
Bissara uses puréed broad beans as a primary ingredient. Additional ingredients include garlic, olive oil, lemon juice, hot red pepper, cumin, and salt. Bissara is sometimes prepared using split peas or chickpeas.
In Egypt, bissara is eaten exclusively as a dip for bread, and is served for breakfast, as a meze, or more rarely, for lunch or dinner. Egyptian bissara includes herbs or leafy greens, hot peppers, lemon juice, and occasionally onion. It is traditionally a rural farmer's dish, though it has become more popular in urban Egypt since 2011 because it is healthier than its rural counterpart, ful medames. It is typically inexpensive, and has been described as a pauper's dish.
In Egypt, bissara also includes herbs or leafy greens—particularly parsley, mint, dill, spinach, or molokhiya, though the latter is more commonly added by Egyptian expatriates in Palestine—and is eaten with bread as a dip.
In Morocco, bissara is popular during the colder months of the year, and can be found in town squares and various alleyways. It is typically served in shallow bowls or soup plates, and topped with olive oil, paprika, and cumin. Bread is sometimes eaten dipped into the dish, and lemon juice is sometimes added as a topping.
Tova Dickstein, an expert in ancient food, linked the ancient Jewish dish known as mikpah or mikpah ful, mentioned multiple times in rabbinic literature, to the modern bissara. Ancient sources describe it as a dip made from fava beans, garlic, mint, and olive oil. Due to its frequent appearance in the Mishnah, which also includes a halakhic rule stating that a sukkah may only be abandoned during rain once the mikpah has become wet and smelly, she referred to it as the "national dish" of the ancient Israelites.
Purée

A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. Purées of specific foods are often known by specific names, e.g., apple sauce or hummus. The term is of French origin, where it meant in Old French (13th century) purified or refined.
Purées overlap with other dishes with similar consistency, such as thick soups, creams (crèmes) and gravies—although these terms often imply more complex recipes and cooking processes. Coulis (French for "strained") is a similar but broader term, more commonly used for fruit purées. The term is not commonly used for paste-like foods prepared from cereal flours, such as gruel or muesli; nor with oily nut pastes, such as peanut butter. The term "paste" is often used for purées intended to be used as an ingredient, rather than eaten immediately.
Purées can be made in a blender, or with special implements such as a potato masher, or by forcing the food through a strainer, or simply by crushing the food in a pot. Purées generally must be cooked, either before or after grinding, in order to improve flavour and texture, remove toxic substances, and/or reduce their water content.
It is common to purée entire meals (without use of salt or other additives) to be served to toddlers, babies, and those unable to chew as sufficient, nutritious meals. Baby food is often a mash.
The word purée in English is a loanword borrowed from the French purée, descendant from the Old French puree, meaning "made pure". The word can further be traced to the Latin pūrō.
Common purées include apples, plums, and other fruits smashed or mashed for their juice content.
These fruits and vegetables are often served as purées:
Bean salad

Bean salad is a common salad composed of various cooked beans—typically green, wax, kidney, and/or lima beans—tossed in a sweet-sour vinaigrette. Variant ingredients include fresh raw onions, bell pepper, and/or other cooked or raw vegetables, such as chickpeas.
Bean salad can also be prepared as a pickled dish, making it a popular choice for home canning. Salads prepared with this method should be used within a year for best quality.
Cultures around the world have their own version of bean salad. Balela is a Middle Eastern salad that typically uses chickpeas and black beans with tomatoes, herbs, parsley, and lemon juice. South American bean salad features poroto beans with tomatoes, parsley, oil and vinegar, and is served with grilled steak.
The dish is commonly known in the United States as "three-bean salad". The generic term “bean salad” may also include a starch such as barley, pasta, rice, or quinoa.
Since at least the 19th century, salads using cooked beans have been commonly used for eating outside at parks and outings.
The principal ingredients, the beans, have already been cooked and the vinaigrette helps to temporarily preserve the dish without refrigeration. If refrigerated, bean salad can last between three and five days and should be discarded when left out more than two hours. The absence of meat or dairy products in most recipes also allows this dish to keep longer than other food items that require consistent refrigeration and sealed storage.
شاہی مسجد شاگرام

شاہی مسجد شاگرام
ملاکنڈ ڈویژن کی سب سے بڑی مسجد " شاہی مسجد شاگرام" خیبر پختونخواء کے ضلع اپر چترال کی ہیڈکواٹر شاگرام پر واقع ہے۔یہ دو منزلہ مسجد بڑی خوبصورت بنائی گئی ہے۔
center:شاہی مسجد شاگرام
مریم الزمانی بیگم شاہی مسجد

مریم زمانی بیگم مسجد جسے بیگم شاہی مسجد بھی کہا جاتا ہے، پاکستان کے تاریخی شہر لاہور میں واقع شاہی قلعہ کے اکبری دروازہ کے بالمقابل اندرون لاہور میں واقع ہے۔ اِس مسجد کو مغل شہنشاہ نورالدین جہانگیر نے اپنی والدہ مریم الزمانی کی یاد میں تعمیر کروایا تھا۔ یہ مسجد لاہور میں مغل دور کی اولین مساجد میں سے ایک ہے۔ و1و و3و
مہاراجا رنجیت سنگھ و4و کے زمانے میں اس مسجد کی عمارت کو بارود کی فیکٹری میں تبدیل کر دیا گیا تھا۔و3و و5و سکھا شاہی دور کے خاتمے کے بعد 1850ء میں مسجد مسلمانوں کو واپس کر دی گئی، جس کے بعد اس کی عمارت کو ازسرنو تزئین و آرائش کرتے ہوئے اس میں دوبارہ پنج وقتی نماز کا اہتمام شروع کیا گیا۔ مسجد کے پاس غیر قانونی تجاوزات سے اس کا حسن متاثر ہوا ہے۔ و5و
لاہور میں شاہی قلعہ کی پچھلی دیوار اور اکبری دروازہ کے سامنے ایک تاریخی مسجد موجود ہے جسے مریم زمانی یا بیگم شاہی مسجد کہاجاتا ہے ۔ روایت ہے کہ شہنشاہ جہانگیر نے اپنی والدہ محترمہ مریم زمانی صاحبہ کی یاد میں یہ مسجد تعمیر کروائی ۔ مہاراجا رنجیت سنگھ کے دور میں اس مسجد کو بارود خانہ میں تبدیل کر دیا گیا تھا لیکن پھر 1850ء میں دوبارہ مسلمانوں کے حوالہ کردی گئی اس مسجد کی تعمیر 1611ء سے1614ء کے درمیان ہوئی ۔ مسجد اپنے رقبہ و احاطہ کے اعتبار سے بہت وسیع تھی لیکن وقت کے ساتھ ساتھ اس کی زمین پر قابضین آتے گئے ۔ اب یہاں گاڑیوں کے ٹائروں اور رمز کی بے تحاشہ دکانیں ہیں جس کی وجہ سے مسجد کی تلاش آسان نہیں رہی بہرحال یہ تاریخی مسجد دیکھنے سے تعلق رکھتی ہے ۔ مقامی اور غیر ملکی سیاح اسے دیکھنے بہت زیادہ تعداد میں آتے ہیں۔
Delhi Gate, Lahore

Delhi Gate (Punjabi: دِلّی بُوہا, romanized: Dillī Būhā; Urdu: دہلی دروازه‬, romanized: Dēhlī Darwāzā) is one of the six remaining historic gates of the Walled City of Lahore in Lahore, Punjab, Pakistan. Delhi Gate and the adjacent Shahi Hammam were restored in 2015 by the Aga Khan Cultural Service Pakistan.
The Delhi Gate was originally built during the Mughal period, and is now known as the Chitta Gate, about 100 metres west of the new Delhi Gate. The gate was named after Delhi since the gate opened east, in the general direction of that city. During the Mughal era, the gate served as the main gateway to Lahore, and its doors were shut every evening. The surrounding area includes several buildings of historical significance including the 17th century Wazir Khan Mosque, Shahi Hammam, and havelis. "The original 13 gates around the city of Lahore were built by the third Mughal emperor Akbar in the mid 1600s. These thirteen gates provided access to the city of Lahore which was once enclosed within a thirty feet high fortified wall, built by the same Mughal emperor". Delhi Gate also served as Union Council 27 (UC 27) in Tehsil Ravi of Lahore City District.
The gate was once part of Lahore's city walls, which were torn down by the British after the Sepoy Mutiny of 1857. The gate itself was also destroyed by the British, but was reconstructed in the 19th century under the British Raj. Following the Partition of British India, the gate housed a girls' school. The gate is mentioned by Rudyard Kipling in his 1891 short story "The City of Dreadful Night." Lahore's famous Zamzama Gun was originally placed at Delhi Gate, but was relocated by the British to a site in front of the Lahore Museum.
The gate is a two-story structure with space for ten to twelve shops. The gate's rooftop can be accessed by a staircase. The gate opens up into a Bazaar heading to the Wazir Khan Mosque and further leading to Shah Alam Market and Suha Bazaar. The famous spice market Akbari Mandi is also located next to Delhi Gate.
undertook a project to renovate the gate that was funded by the government of Norway. Goals of the project were to conserve not only the gate, but also the nearby 17th century Wazir Khan Mosque, as well as the adjacent Shahi Hammam.
Flag of Punjab, Pakistan

The flag of Punjab is the official flag of the Pakistani province of Punjab. It uses the same colours as the national flag of Pakistan, dark green and white. The emblem of the province representing the five rivers of the Punjab region, a Pakistani flag and crescent and wheat of the fertile region, forms the centre of the flag with "Government of Punjab" written in Punjabi (Shahmukhi).
The Punjab provincial flag is green and shows the provincial emblem in the centre which reflects Punjab's natural resources like its wheat crop, and the five rivers which give the province its name in Persian (from Punj = Five, Aab = Waters). The inscription below in a crescent scroll reads Government of Punjab in Shahmukhi alphabets of Punjabi. The flag uses the Pakistani national colours, white and dark green, colors that reflect the Islamic heritage of Pakistan.
During the British Raj, the undivided province of Punjab was granted a coat of arms. These arms consisted of a purple shield charged with a sun rising over five rivers in silver. The motto translated as "Let it grow from the rivers" The name "Punjab" means land of five rivers.
Freemasons Lodge Building (Karachi)

24°51′12″N 67°01′35″E﻿ / ﻿24.85333°N 67.02639°E﻿ / 24.85333; 67.02639
Freemasons Lodge Building in Karachi, Pakistan is a historic building built in 1914, during British rule, situated near D.J. Sindh Govt. Science College at Molana Din Muhammad Wafai Road.
The Freemasons Lodge was built by the Freemason's Trust in 1914 and was made of yellow sandstone. It was used for many years for meetings of the Freemason Society. Local people called it "jadoo ghar," meaning "House of Sorcery."
The building was taken over by the government after Freemasonry was banned in Pakistan in 1972 under the rule of President Zulfiqar Ali Bhutto. In the early 1990s it was allocated to the Sindh Wildlife Department, and it is now used by the Sindh Wildlife Fund. Around 2001, it was declared a protected heritage site under the Sindh Cultural Heritage Act of 1994. As of early 2009, renovations and preservation activity were underway, with plans to use part of the building as a museum.
Lahore City Cricket Association Ground

The Lahore City Cricket Association Ground (formerly known as Punjab Cricket Association Ground) is a cricket ground located opposite the Gaddafi Stadium in Lahore, Pakistan. This ground is used for domestic First-class cricket, List A cricket and Twenty20 cricket matches. The acting President of Lahore City Cricket Association is Mr. Aizad Hussain Sayid. From 1980 to November 2012, 265 First-class cricket matches, 105 List A cricket matches and 12 Twenty20 cricket matches were played on this ground.
Lahore City Cricket Association is determined to make the ground, an international-standard facility where state of the art cricket facilities are available under one roof. Floodlights will be installed here to develop a new culture of night cricket in the Lahore city.Pakistan Cricket Board has decided to stage 2012–13 Faysal Bank T20 Cup in Lahore between December 1 and 9, 2012. The tournament will now be played in three different grounds of Lahore which includes Gaddafi Stadium, Bagh-e-Jinnah and Lahore City Cricket Association Ground. Lahore City Cricket Association Ground will host 14 Twenty20 cricket matches.
போப்பா

போப்பா மக்கள் என்போர் இந்தியாவின் ராஜஸ்தான் மாநிலத்தில் உள்ள நாட்டுப்புற தெய்வங்களின் பூசாரி-பாடகர்கள் ஆவார்கள். அவர்கள் பாத் ( ராஜஸ்தானி மொழியில் பர் ) என்று அழைக்கப்படும் ஒரு படச்சுருளை பின்பலமாகக் கொண்டு இந்த நிகழ்ச்சியை நடத்துகிறார்கள், இச்சுருள் நாட்டுப்புற தெய்வத்தின் கதையின் அத்தியாயங்களை சித்தரிக்கிறது மற்றும் ஒரு சிறிய கோவிலாக செயல்படுகிறது. போப்பாக்கள் பாரம்பரியமாக இந்த ஃபாத்தை தங்களுடன் எடுத்துச் செல்கிறார்கள், மேலும் நோய் மற்றும் துரதிர்ஷ்டம் ஏற்படும் காலங்களில் கிராம மக்கள் தங்கள் பகுதிகளில் அவர்களை இந்த சடங்கு நிகழ்ச்சிகளை நடத்த அழைக்கிறார்கள். பாரம்பரியமாக, பாத்துக்கள் சுருட்டி எடுத்து செல்லப்படுகின்றன,நிகழ்ச்சி நடத்தப்படவேண்டிய கிராமம் அல்லது நகரத்தை அடைந்த பிறகு, போப்பாக்கள் மாலை மங்கிய பிறகான நேரத்தில் பொருத்தமான பொது இடத்தில் இரண்டு தூண்களை நாட்டி அதற்கிடையில் இந்த பாத் படச்சுருளை நிறுவுகிறார்கள். நிகழ்ச்சி இரவு முழுவதும் நடந்து, அதிகாலையில் முடிவடைகிறது.
போப்பாக்கள் பல்வேறு சாதிகளைச் சேர்ந்தவர்கள். நாட்டார் தெய்வங்களின் இதிகாசக் கதைகள் இரவு விழித்திருக்கும் போது போப்பாக்களால் கூறப்படுகின்றன. இந்த ஜாகரன்களின் நோக்கம் நாட்டுப்புற தெய்வங்களின் பிரகாசத்தை(இருப்பு) தூண்டுவதாகும். ஒரு ஃபாத் வாக்னோ (செயல்திறன்) பின்பற்றும் வரிசையை பின்வருமாறு சுருக்கமாகக் கூறலாம்:
பாபுஜி மற்றும் போபி என்று அழைக்கப்படும் அவரது மனைவியின் கதையிலிருந்து போப்பா பல்வேறு அத்தியாயங்களைப் பாடுகிறார். அத்தியாயங்களின் சில பகுதிகளை போபியும் பாடுகிறார். மோகன் போபா (இவர் - 2011 இல் அவர் இறக்கும் வரை - அவரது மனைவி படாசி போபியுடன் இணைந்து பாடினார்) பாபுஜியின் இன்றைய புகழ்பெற்ற பாடகர்-பூசாரி ஆவார், இது எழுத்தாளர் மற்றும் வரலாற்றாசிரியர் வில்லியம் டால்ரிம்பிள் என்பவரால் அவரது புகழ்பெற்ற புத்தகமான நைன் லைவ்ஸ் இல் விவரிக்கப்பட்டுள்ளது. அவரது கணவரின் மரணத்திற்குப் பிறகு, படாசி இப்போது தனது மூத்த மகன் மகாவீருடன் இணைந்து இசை நிகழ்ச்சிகளை நடத்துகிறார்.
தேவ்நாராயண் தெய்வத்தின் மூன்று வெவ்வேறு வகையான போப்பாக்கள் உள்ளன அதாவது கோயில் போப்பாக்கள், ஜமத் போப்பாக்கள் மற்றும் பர் போப்பாக்கள். தேவ்நாராயணனின் ஜமத் போப்பாக்கள் குர்ஜார் சமூகத்தில் இருந்து மட்டுமே இருந்து இருக்க முடியும். ஜமத் சமூகம் தேவ்ஜி பிரிவுடன் தொடர்புடையது, இருப்பினும் பர் போபாக்கள் மற்றும் கோயில் போபாக்கள் குர்ஜர்கள், கும்பர்கள் மற்றும் பாலாய்கள் உள்ளிட்ட பல்வேறு சாதிகளைச் சேர்ந்தவர்கள். சடங்குகளின் போது, ஒரு ஜந்தர் (ஒரு வகை வீணா சுண்டைக்காய் அல்லது மரத்தின் இரண்டு ரெசனேட்டர்களுடன்) பாடல்களுடன் இசைக்கப்படுகிறது. பொதுவாக இரண்டு போப்பாக்கள் பாடல்களை ஓதுகிறார்கள், ஒன்று முக்கிய போப்பா, படவி, மற்றவர் அவரது உதவியாளர், தியால. சடங்குகளின் போது, படவி போப்பாகாவியத்தின் ஒரு குறிப்பிட்ட அத்தியாயத்தைப் பாடுகிறார், அவரது உதவியாளரான,தியால போப்பா, எந்த அத்தியாயம் சித்தரிக்கப்படுகிறதோ, பாத் சுருளில் அந்த குறிப்பிட்ட இடங்களை எண்ணெய் விளக்குகள் மற்றும் விளக்குகளை ஒளிரச் செய்து மக்களுக்கு காட்டுகிறார். அத்தியாயங்களின் சில பகுதிகளையும் அவர் பாடுகிறார்.
சுவை

சுவை ஒரு வகை நேரடி வேதியல் உணர்வாகும். இது ஐந்து உணர்வுகளின் ஒன்றாகவும் காணப்படுகிறது.
நாவில் அடிப்படைச் சுவைகளை அறியும் பகுதிகள் உள்ளனவென முன்னர் நம்பிக் கொண்டிருந்த போதும் அது தற்போது பிழையென அறியப்பட்டுள்ளது.
சுவை மேற்கத்தியர் அடிப்படை சுவை நான்கு என்பர்: இனிப்பு, கார்ப்பு, கசப்பு, புளிப்பு என்பனவாகும். தமிழர் முறைப்படி ஆறு வகை சுவை என்பர்.அவை இனிப்பு, கார்ப்பு, கசப்பு, புளிப்பு, உவர்ப்பு, துவர்ப்பு என்பனவாகும்.
இனிப்பு என்பது ஒரு சுவை. இது ஆறுசுவைகளுள் ஒன்று. சுவையுள்ள ஒரு இனிப்பு வகையை இனிப்பு பண்டம் என்று கூறுவர். மாசத்து மிகுந்த பொருள்கள் பொதுவாக இனிப்பு சேர்மத்தைக் கொண்டது ஆகும்.
கார்ப்பு என்பது ஆறு வகையான சுவைகளுள் ஒன்று. இதனை காரம் என்றும் கூறுவர். காரத்தண்மையைக் கொண்ட உணவை கார்ப்பு சுவை என்பர். இந்தியர்கள் பொதுவாக காரம் வாய்ந்த உணவை உண்பது வழக்கம். பொதுவாக மிளகாய் காரம் உடையது ஆகும்.
கசப்பு மனிதர்களின் நாவினால் உணரப்படக்கூடிய சுவைகளில் ஒன்றாகும். இந்த சுவை பொதுவாக விரும்பபடாத சுவையாகும். இருப்பினும், சில சமையல்களில் இவற்றை சேர்ப்பது உண்டு. இந்த சுவை பொதுவாக வெறுக்கப் படுவதால், "கசப்பு" என்ற சொல், ஒரு மனிதரின் ஒரு பொருள் அல்லது செயலின் மீது உள்ள வெறுப்புணர்வை குறிப்பிட பயன்படுத்தப்படுகிறது.
புளிப்பு என்பது ஆறு வகைச் சுவைகளிள் ஒன்று. எடுத்துக்காட்டாக புளிய மரத்தின் கனி புளிப்புச் சுவையைக் கொண்டது இது தமிழர் சமையலில் பெரும் பங்குவகிக்கிறது. உதாரணமாக இரசம் புளியை முலப்பொருளாகக் கொண்டு செய்யப்படுகின்றது.
உப்பு, அல்லது சோடியம் குளோரைடு, உணவில் பயன்படும் ஒரு கனிமம். விலங்குகளின் உடல் நலத்துக்குத் தேவையான ஒரு முக்கியமான பொருள், ஆனால் தாவரங்களுக்கு நஞ்சு சார்ந்தது. உப்பு சுவை மனிதனின் அடிப்படையான சுவைகளில் ஒன்று. பொதுவாக கடல் நீரிலிருந்து உப்பு பெறப்படுகிறது.
துவர்ப்பு என்பது ஆறு வகையான சுவைகளுள் ஒன்று. பாகற்காய், காப்பி, பாக்கு போன்றவை துவர்ப்பு சுவை உடையது. இந்தியர்கள் பெரும்பாலும் தாம்புலம் இடுவது( வெற்றிலை,பாக்கு, சுண்ணாம்பு கலந்த கலவை) விரும்பி உண்பார்கள். இதில் உள்ள பாக்கு துவர்ப்பு தன்மைக் கொண்டது ஆகும்.
தினம் அறுசுவையையும், அனுபவிக்காத உடல் கெடும் என்று சித்த மருத்துவம் கூறுகிறது.
அறுசுவை
உமாமிசுவை
கார்ப்பு

கார்ப்பு என்பது ஆறு வகையான சுவைகளுள் ஒன்று. இதனை காரம் என்றும் கூறுவர். காரத்தன்மையைக் கொண்ட உணவை கார்ப்புச் சுவை என்பர். இந்தியர்கள் பொதுவாக காரம் வாய்ந்த உணவை உண்பது வழக்கம். பொதுவாக மிளகாய் காரம் உடையது ஆகும். காரம் கொண்ட உணவு வகைகள் பொதுவாக மிளகாய்ப் பொடி சேர்க்கப்பட்டது ஆகும். மிளகாயும் ஒருவகை தாளிப்புப் பொருள் ஆகும்.
கருங்கொடி வேலி

கருங்கொடி வேலி ஒரு மருத்துவ மூலிகைத் தாவரம் மற்றும் பசுமையான புதர்த் தாவரமாகும். இது தென் ஆப்பிரிக்காவுக்கு பூர்விகமானது. இது பிளம்பேஜினேசியே குடும்பத்திலுள்ள பூக்கும் தாவர இனமாகும். இதன் வேறு பெயா்கள் கருங்கொடிவோ், கறுப்புச்சித்திர மூலம் என்பதாகும். இதனுடைய தாவரவியல் பெயா் ப்ளம்பேகோ காபென்ஸிஸ் ஆகும். இது 3 மீ (10 அடி) அகலத்தில் 6 மீட்டர் (20 அடி) உயரத்திற்கு விரைவாக வளரக் கூடியது.
இது நீலம் பூக்கள் மற்றும் வெள்ளை அல்லது ஆழமான நீல பூக்கள் ஆகியவற்றுடன் வெளிர் நீல நிறத்தில் உள்ளது. இலைகள் ஒரு பளபளப்பான பச்சை நிறமாகவும், 5 செமீ (2 அங்குலம்) நீளமாகவும் வளரும். இவ்வகைத் தாவரங்கள் முழு நிழலிலும் சிறந்த நிழலில் வளரும்.
இதன் வோ்பகுதி கார்ப்பு சுவை கொண்ட மருந்தாகும். பொதுவாக இது உடலை உரமாக்கும். இது பசியினை தூண்டும். உலோகங்களைச் சுத்தம் செய்யவும், தோல் நோய்கள், குட்ட நோய்களுக்கான மருந்துகளில் சோ்க்கப்படும் முக்கிய மூலிகையாகும்.
நாயுருவி

நாயுருவி அல்லது அபமார்க்கி (தாவரவியல் பெயர்; அசய்ரந்தெஸ் அஸ்பெர (Achyranthes aspera) என்பதாகும். ஒரு மருத்துவ மூலிகைச் செடியாகும். ஏறத்தாழ ஒரு மீட்டர் உயரம் வரை நிமிர்ந்து வளரும் இச்செடி இந்தியா, இலங்கை போன்ற நாடுகளில் காணப்படுகிறது.இதன் நெற்று விலங்குகளின் மேல் ஒட்டிச் சென்று வேறு இடங்களில் பரவும்.
நாயுருவிக்கு அபமார்க்கி, நாய்க்குருவி, சரமஞ்சரி, சனம், சுவானம், சேகரி, மாமுனி போன்ற வேறு பெயர்கள் உள்ளன. இவற்றின் விதைகள் (அரிசி) கொண்ட சிறு நெற் கதிர் போல காணப்படுவதால் கதிரி என அழைக்கப்படுகிறது. நாட்டினத்தைக் குறிக்க ‘நாய்’ எனும் பெயர் பயன்படுத்தப்படுகிறது. இதன் விதைகள் தாவரத்திலிருந்து ‘உருவி’ உடலில் ஒட்டிக்கொள்வதால், ‘நாயுருவி’ என்று பெயர் ஏற்பட்டிருக்கலாம். மேலும் இதற்கு கஞ்சரி. சிகிசிரம், கதிரி, கரமஞ்சரி, சிறுகடலாடி, சகரிகம், கொட்டாவி, நாயரஞ்சி போன்ற வேறு பெயர்களும் உள்ளதாக கூறப்படுகிறது.
நாயுருவியானது சிறுசெடி வகையைச் சார்ந்தது. இதன் இலைகளில் மென்மையான ரோம வளரிகளோடு, தலைகீழ் முட்டை வடிவத்தில் காணப்படும். இலைகளும் தண்டும் சிவந்து காணப்படுவது செந்நாயுருவி வகையாகும். இந்தத் தாவரமானது பீட்டா கரோடீன் (Beta-Carotene), வைட்டமின் – சி, கால்சியம் ஆகியவற்றைக் கொண்டுள்ளது.
இவ்விரு வகைளிலும் செந்நாயுருவி சிறப்புடைது.
நல்லாதனார்

நல்லாதனார் என்பவர் திரிகடுகம் என்ற உயிர் மருத்துவ நூலை ஆக்கியவர். ஆதனார் என்பது இவரது இயற்பெயர். ‘நல்’ என்பது அடைமொழி. காப்புச் செய்யுளில், பூவை வண்ணன் ஆகிய திருமால் உலகம் அளந்தது, குருந்தமரம் சாய்த்தது, மாயச் சகடம் உதைத்தது ஆகியவை பற்றிக் கூறியிருப்பதால் இவர் வைணவ சமயத்தவர் என்பது பெறப்படும். இவர் காலம் கி.பி. இரண்டாம் நூற்றாண்டு.
காரம், கார்ப்பு (உறைப்பு) என்று பொருள்படும். கடுக்கும் பொருளாகிய சுக்கு, மிளகு, திப்பிலிகளுள் ஒன்றையோ அல்லது இம்மூன்றையுமோ கடுகம் என்பது உணர்த்தும். சுக்கு, மிளகு, திப்பிலி ஆகிய மூன்றையும் குறிக்கும்போது இது திரிகடுகம் என்று சொல்லப்பெறும். (பிங்கல நிகண்டு, 352)
பதார்த்த குண சிந்தாமணி

பதார்த்த குண சிந்தாமணி தேரையர் என்னும் சித்தரால் இயற்றப்பட்ட ஒரு மருத்துவ நூலாகும். தமிழ் மருத்துவ நூலான பதார்த்த குண சிந்தாமணியில் ஒவ்வொரு பொருளிலும் அடங்கியுள்ள மருத்துவக் குணங்கள் எடுத்துரைக்கப்பட்டுள்ளது. ‘பதார்த்தம்’ என்பது தாவரங்களின் உறுப்புகளான வேர், பட்டை, பிசின், சாறு, இலை, பூ, காய், விதை ஆகிய எட்டுப் பொருள்களையும் குறிப்பதாகும். இப்பொருள்கள் கசப்பு, உவர்ப்பு, இனிப்பு, கார்ப்பு, புளிப்பு, துவர்ப்பு ஆகிய அறுவகைச் சுவைகளைக் குணமாகக் கொண்டிருக்கும். இவ்வகைப் பதார்த்தங்களைச் சிந்தாமணியாய்த் தொகுத்து உரைப்பதே பதார்த்த குண சிந்தாமணியாகும்.
Sandige

Sandige (/ˈsʌndɪɡeɪ/), Vadam or Vethal is a fried snack, originating from the Indian subcontinent, popular in the south Indian states of Karnataka, Andhra Pradesh and Tamil Nadu. It is also served as an accompaniment with meals.
Sandige is prepared by making a gruel out of one of the main ingredients, either rice, wheat or sago, which is then spiced up with asafoetida, green chili paste and salt. The warm vadam gruel is poured out in small portions with a spoon onto a plastic sheet or a large clean cloth and sun-dried for a couple of days.
To make aralu sandige and avalakki sandige, the main ingredients are added to the gruel and made into balls and sun-dried. Peni and avalakki sandige are made using chakli molds and extruders.
In the coastal region of Kerala, the Jackfruit (Chakka or Halasina) vegetable is used to make Chakkappalam or Happalas.
In South India, these sun-dried vadam and vethal sandige are made in large batches during the summer months as stock for the entire year which can then be stored in air-tight containers for long-term use throughout the year. They are deep-fried in hot oil before serving as an accompaniment to a Thali meal, or eaten as a snack.
Different kinds of sandige are listed below with their main ingredients:
Ashke Pithe

Ashke Pithe (Bengali: আস্‌কে পিঠে or আস্কে পিঠে) or Chitoi Pitha (Bengali: চিতই পিঠা) is one of the most popular rice cakes in Bangladesh and West Bengal of India. It is also known as Dhaka Pithe, Chikui Pithe and Sora Pithe. Perhaps, the current spelling for 'Axse', has come in the form of ashke or aske because of local use. It is a somewhat looked like the south Indian Idli. At the time of Paush Sankranti, the Ashke pithe is prepared. The Ashke pithe is usually eaten with Molasses, but it is eaten with lentils, peas, fish curry of Koi fish and even meat curry. Historian Tapan Roychoudhury compared the Ashke pithe to the Beefsteak.
The customs of making this rice-cake in the house of Bengali in various religious festivals has come from the Middle Ages.
The main ingredient for the Ashke pithe is half seasoned rice powder. Other ingredients are water, salt, and some amounts of corn oil. In the preparation for Ashke Pitha, it is usually used a special type of soil lid and to cover it from the upper side, a slightly smaller soil lid also used. At present days, the use of brass lid, and lower parts of the aluminum pot has begun to be used.
At first the rice powder is mixed with slightly hot water. A little salt is given in the mixture. Then the mixture of rice powder and water mixture is poured in the first lid using oil on its surface. The mixture is half of diameter of the second lid. After that, the second lid is covered with a mixture and the two lids are placed on the cooker. The lids are removed from the cooker after two and half minutes to two minutes later. At the time of making the Pitha, water is spread from the above. As oil is used below the lids, it can easily be removed with a knife. In this way, only one Ashke Pithe is prepared at a time. It is tasted fine to eat Ashke Pithe with molasses, or can be eaten after boiling by keeping it in the milk molasses.
Murukku

Muṟukku (Tamil: முறுக்கு, romanized: muṟukku, lit. 'twisting') is a savoury, crunchy snack originating from the Indian subcontinent. In India, murukku is especially common in the states of Andhra Pradesh, Odisha, Tamil Nadu, Karnataka, and Kerala. It is called murkulu or janthukulu in Andhra Pradesh and mudku/murku in Odisha. Chakli is a similar Indian dish, typically made with an additional ingredient, chickpea flour.
It is also common in countries with substantial Indian and Sri Lankan diaspora communities, including Singapore, Fiji, Malaysia, and Myanmar. Called sagalay gway (စာကလေးခွေ; lit. 'baby sparrow coils') in Burmese, it is a common snack and is used as a topping for a regional dish called Dawei Mont Di.
The name muṟukku "twisting" refers to its shape. Other names of the dish include Kannada: ಚಕ್ಕುಲಿ, romanized: cakkuli, Odia: ଦାନ୍ତକଲି, romanized: dāntakali, Marathi: चकली, romanized: cakalī, Telugu: చక్రాలు, romanized: cakrālu or జంతికలు jantikalu, and Konkani: chakri or chakkuli.
Murukku is typically made from rice flour and urad dal flour. The flours are mixed with water, salt, chili powder, asafoetida and either sesame seeds or cumin seeds. The mix is kneaded into a dough, which is shaped into spiral or coil shapes either by hand or extruded using a mould. The spirals are then deep-fried in vegetable oil.
The dish has many variations, resulting from the types and proportions of flours used. Mullu muṟukku "thorn muṟukku" has an uneven texture that gives it an extra crunch. The Kai murukku "hand murukku") is made by hand using a stiffer dough. Pakoda muṟukku is another ribbon-shaped variety of the snack. Āṭṭaiyāmpaṭṭi kai muṟukku, a town in Tamil Nadu, is known for its unique variety of murukkus, known as Maṇappāṟai muṟukku. This gained popularity because of Krishnan Iyer, who prepared and sold this first in Maṇappāṟai. In 2010, the Tamil Nadu government applied for a geographical indication tag for Manapparai Murukku.
Namak para

Nimki or Nimkin or Namkin, or Namak para or Namakpare is a crunchy savoury snack eaten originating in Bihar, India. It is similar to Mathri, a snack from Rajasthan.
Namak para is ribbon-like strips of pastry (made up of refined flour, oil and water) delicately seasoned with ajwain and cumin seeds (jeera) in pure ghee (clarified butter) or any oil. It requires approximately 10 minutes to prepare and 20 minutes to cook. The appearance, taste, and texture can be compared to that of samosa pastry.
Other seasonings can be added to it as well, e.g. dried fenugreek leaves, dried mint leaves, etc.
The name derives from namak ("salt"), the main seasoning for the pastry, other ingredients include atta flour (whole wheat), maida flour (refined) or semolina and baking powder and baking soda.
Palatul Westminster

Palatul Westminster (în engleză Palace of Westminster), cunoscut și sub numele de Casa Parlamentului (în engleză Houses of Parliament) este locul unde se află cele două camere ale Parlamentului Regatului Unit al Marii Britanii și Irlandei de Nord: Camera Lorzilor și Camera Comunelor.
Palatul Westminster este aproape de altă clădire guvernamentală numită Whitehall. Actualul ansamblu al Palatului Westminster a fost construit între 1837 și 1860 în stil neogotic, după incendiul devastator din 1834 care a distrus aproape complet vechiul parlament britanic.
Plin de încărcătură istorică și atracție pentru milioane de turiști în fiecare an, Palatul Westminster este inclus de UNESCO în programul World Heritage Sites, împreună cu Biserica Sf. Margareta și Abația Westminster, cu care se învecinează. Abația Westminster a fost construită în secolul al XI-lea de către Eduard The Confessor. Clădirea este locul ceremoniilor regale, nu mai puțin de 38 de încoronări desfășurându-se aici. Tot aici au avut loc, în 1997, funerariile prințesei Diana.
Actualul ansamblu al Palatului Westminster este varianta reconstruită între anii 1837 și 1860, în stil neogotic, după ce incendiul devastator din 1834 a distrus aproape total vechiul parlament britanic, construit de William II la sfârșitul secolului al XI-lea.
Cu o formă aproximativ rectangulară, Palatul Parlamentului se întinde pe o suprafață de peste 30 000 de metri pătrați. El este flancat de două turnuri înalte de aproximativ o sută de metri, Victoria Tower și celebrul turn cu ceas, Big Ben.
Palatul Ministerului de Interne

Palatul Ministerului de Interne (fostul sediu al Comitetului Central al PCR, numit și „Palatul Senatului” după evenimentele din 1989) este o construcție din Piața Revoluției din București. Denumirea istorică a clădirii este „Palatul Ministerului de Interne” (nu „Palatul Ministerului Afacerilor Interne”, cum se numește instituția găzduită în prezent).
Istoria palatului începe în 1912, odată cu mărirea aparatului administrativ al Ministerului de Interne. Ministrul Alexandru Marghiloman cerea un raport al capacității necesare unui sediu care să cuprindă Administrația Centrală, Inspectoratul General al Jandarmeriei Rurale, Consiliul Administrativ Permanent, Direcțiile Generale ale Serviciului Sanitar și al Închisorilor.
În 1927 ministrul Octavian Goga desemna pe arhitecții Horia și Lucia Creangă să se ocupe de planurile clădirii, iar peste alți 11 ani, la 4 iulie 1938, Carol al II–lea a emis Decretul Lege nr. 2397 pentru autorizarea construirii „Palatul Ministerului de Interne”. Tot în anul 1938, a fost desemnat arhitectul-șef al Serviciului de Arhitectură din Ministerul de Interne, Paul Smărăndescu pentru întocmirea planurilor, deciziilor, caietelor de sarcini și pentru conducerea tehnică a lucrărilor imobilului proiectat pentru Ministerului de Interne, sens în care efectuează documentarea necesară la Berlin și Bratislava.. În 1939 Ministerul de Interne a depus la Casa de Depuneri suma de 20.690.000 de lei pentru teren și construcție.
Lucrările au stagnat din cauza războiului, palatul fiind terminat sub coordonarea inginerului Emil Prager și dat în folosința Ministerului în 1950, urmând ca din 1958 să adăpostească Comitetul Central al Partidului Comunist Român.
După Revoluția din 1989 a devenit sediul Senatului până la mutarea acestuia în Palatul Parlamentului, în 2004.
Din 2006 edificiul adăpostește birourile Ministerului de Interne. În corpurile laterale se află sediile Ministerului Sănătății (dreapta) și al Muncii (stânga).
Clădirea are o însemnătate istorică aparte, de la balconul de deasupra intrării a ținut Nicolae Ceaușescu, liderul comunist al României, ultimul discurs pe 21 decembrie 1989, în încercarea de a potoli populația în urma agitațiilor de la Timișoara, iar a doua zi de pe acoperișul acestei clădiri a decolat elicopterul cu soții Ceaușescu, încercând sa fugă de efectele revoltei care începuse.
Materiale media legate de Palatul Senatului la Wikimedia Commons