Computer Project: Name:-Surya Narayan Das Class: - X Sec: - B

COMPUTER
PROJECT
NAME:- SURYA NARAYAN DAS

CLASS:- X SEC:- B
ROLL.NO:- 43
Acknowledgement
I thank to those people who have helped me

to complete this Project .I have help from
My computer teacher ,my friends and some
internet sources like:-
● Wikipedia
● Google
● Quora
Thank you everyone.
HOME PAGE
INPUT:-
<HTML>
<HEAD>
<TITLE>
HOME
</TITLE>
</HEAD>
<BODY BGCOLOR="ORANGE">
<MARQUEE DIRECTION="LEFT"> TASTE
OF INDIA </MARQUEE>
<CENTER>
WELCOME TO INDIAN FOOD CULTURE</CENTER> 

<img src="PICS\guajrati_thali.JPG" HEIGHT="50%" ALIGN="left">

At Taste of India, we offer the most authentic Indian dishes which have evolved over centuries to perfection.
Each dish is prepared with a variety of spices and ingredients to create a distinct and individual flavor. For
centuries, some of these spices have been prescribed for their health imparting qualities and ancient healing
properties. Our fresh ingredients are skillfully cooked to preserve a low fat, high nutritional value, and prepared
for your taste, from mild to medium, to hot. All entrees are also served with authentic Basmati rice. Drop off
catering available.

The traditional food of India has been widely appreciated for its fabulous use of herbs and spices. Indian
cuisine is known for its large assortment of dishes. The cooking style varies from region to region and is
largely divided into South Indian & North Indian cuisine. India is quite famous for its diverse multi cuisine
available in a large number of restaurants and hotel resorts, which is reminiscent of unity in diversity. The staple
food in India includes wheat, rice and pulses with chana (Bengal Gram) being the most important one. In
modern times Indian pallete has undergone a lot of change. In the last decade, as a result of globalisation, a lot
of Indians have travelled to different parts of the world and vice versa there has been a massive influx of people
of different nationalities in India. This has resulted in Indianisation of various international cuisines.
Nowadays, in big metro cities one can find specialised food joints of international cuisines. To know more
about the Indian traditional food, read on.
<A HREF ="FRONT PAGE.html"> GO TO OUR FRONT PAGE</A>

</BODY>
</HTML>
OUTPUT:-
FRONT PAGE
INPUT:-
<HTML>
<HEAD>
<TITLE>
TASTE OF INDIA
</TITLE>
</HEAD>
<BODY vlink = "BLUE" link = "GREEN" BGCOLOR="YELLOW">
<IMG SRC="PICS\TASTE.PNG" HEIGHT="50%" WIDTH="100%">
<TABLE BORDER="1" RULES="cols" Width=100% >
<TR>
<TH><A HREF="Home.html">HOME</A>
<TH><A HREF="Food Cultures Of India.html">FOOD CULTURES OF INDIA</A>
<TH><A HREF="mailto:dhruvbanerjee45@gmail.com?
SUBJECT='feedback'">CONTACT US</A>
<TH><A HREF="About us.html">ABOUT US</A>
</TABLE>
 
<TABLE BORDER="1" RULES="rows" HEIGHT=25% ALIGN="left">
<TR><TH><A HREF="Home.html">HOME</A></TR>
<TR><TH><A HREF="History.html">HISTORY</A></TR>
<TR><TH><A HREF="Food Details.html">FOOD DETAILS</A></TR>
<TR><TH><A HREF="Diet.htm">DIET</A></TR>
<TR><TH><A HREF="Restaurant.htm">RESTAURANT</A></TR>
</TABLE>

<H3><CENTER> WELCOME TO TASTE OF INDIA</CENTER></H3>

At Taste of India, we offer the most authentic Indian dishes which have evolved over centuries to perfection.
Each dish is prepared with a variety of spices and ingredients to create a distinct and individual flavor. For
centuries, some of these spices have been prescribed for their health imparting qualities and ancient healing
properties. Our fresh ingredients are skillfully cooked to preserve a low fat, high nutritional value, and prepared
for your taste, from mild to medium, to hot. All entrees are also served with authentic Basmati rice. Drop off
catering available.
</BODY>
</HTML>
OUTPUT:-
HISTORY
INPUT:-
<HTML>
<HEAD>
<TITLE>
HISTORY
</TITLE>
</HEAD>
<BODY BGCOLOR="BLACK">
<CENTER>
HISTORY </CENTER> 
<CENTER> WELCOME TO THE
HISTORY OF FOOD OF OUR NATION </CENTER>

<IMG SRC="PICS\indian-thali-food.JPG" ALIGN="LEFT" HEIGHT="200" WIDTH="300">
 Antiquity 
Early diet in India mainly consisted of legumes, vegetables, fruits, grains, dairy products, and honey.[citation
needed] Staple foods eaten today include a variety of lentils (dal), whole-wheat flour, rice, and pearl millet
(bajra), which has been cultivated in the Indian subcontinent since 6200 BCE. Over time, segments of the
population embraced vegetarianism during the Srama?a movement while an equitable climate permitted a
variety of fruits, vegetables, and grains to be grown throughout the year. A food classification system that
categorised any item as saatvic, raajsic, or taamsic developed in Yoga tradition.The Bhagavad Gita proscribes
certain dietary practices. Consumption of beef is taboo, due to cows being considered sacred in Hinduism.Beef
is generally not eaten by Hindus in India except for Kerala, parts of southern Tamil Nadu and the north
east.
Middle Ages to the 16th centuries 
During the Middle Ages, several Indian dynasties were predominant, including the Gupta dynasty. Travel to
India during this time introduced new cooking methods and products to the region, including tea. India was later
invaded by tribes from Central Asian cultures, which led to the emergence of Mughlai cuisine, a mix of Indian
and Central Asian cuisine. Hallmarks include seasonings such as saffron.
<IMG SRC="PICS\rajasthani.JPG" ALIGN="RIGHT" HEIGHT="200" WIDTH="300">

The history of Indian food and especially of Indian appetizers is closely related to the country’s culture and
traditions. The Indian cuisine is as diverse as the Indian people and it has a large (and extremely rich) selection
of appetizers, hors d'oeuvres, and snacks. Besides being extremely tasty and actually stimulating your appetite
rather than diminishing it like some other cuisines’ appetizers, these fast snacks are also quite low in fat, since
they are based on a number of spices and herbs, such as ginger, cinnamon, garlic, cloves, asafetida, aniseed or
coriander, rather that the fat appetizers you’ll find mostly anywhere else in the World.
The majority of Indian appetizers and snacks are based on potatoes, combined with different spices. The Alu Ki
Tikki for example, which is one of the oldest snacks recorded by the history of Indian food, is made out of
mashed potatoes coriander and onions. Another snack greatly enjoyed by the British during the Raj period, the
Samosa appetizer, made out of steamed potatoes, peas and vegetables, is one of the many Indian recipes that
was passed on from ancient times.
<A HREF ="FRONT PAGE.html"> GO TO OUR FRONT PAGE</A>
</BODY>
</HTML>
OUTPUT:-
FOOD DETAILS
INPUT:-
<HTML>
<HEAD>
<TITLE>
FOOD DETAILS
</TITLE>
</HEAD>
<BODY BGCOLOR="ORANGE">
<CENTER> FOOD
DETAILS</CENTER>
<CENTER>
FOOD Details </CENTER>

<IMG SRC="PICS\Vegetarian_Andhra_Meal.JPG" ALIGN="LEFT" HEIGHT="200" WIDTH="300">
 Andhra Pradesh 
The cuisine of Andhra Pradesh belongs to the two Telugu-speaking regions of Rayalaseema and Coastal
Andhra and is part of Telugu cuisine. The food of Andhra Pradesh is known for its heavy use of spices, and the
use of tamarind. Seafood is common in the coastal region of the state. Rice is the staple food (as is with all
South Indian states) eaten with lentil preparations such as pappu (lentils) and pulusu (stew) and spicy vegetables
or curries. In Andhra, leafy greens or vegetables such as bottle-gourd and eggplant are usually added to dal.
Pickles are an essential part of the local cuisine; popular among those are mango-based pickles such as avakaya
and maagaya, gongura (a pickle made from Kenaf leaves),usirikaya (gooseberry or amla), nimmakaya (lime),
and tomato pickle. Dahi (yogurt) is a common addition to meals, as a way of tempering spiciness. Breakfast
items include dosa, pesarattu (mung bean dosa), vada, and idli.
 Arunachal Pradesh 
The staple food of Arunachal Pradesh is rice, along with fish, meat, and leaf vegetables.Many varieties of rice
are used. Lettuce is the most common vegetable, usually prepared by boiling with ginger, coriander, and green
chillies.Boiled rice cakes wrapped in leaves are a popular snack. Thukpa is a kind of noodle soup common
among the Monpa tribe of the region.Native tribes of Arunachal are meat eaters and use fish, eggs, beef,
chicken, pork, and mutton to make their dishes. Apong or rice beer made from fermented rice or millet is a
popular beverage in Arunachal Pradesh and is consumed as a refreshing drink.
<IMG SRC="PICS\Assamese_Thali.JPG" ALIGN="RIGHT" HEIGHT="150" WIDTH="300">
 Assam 
Assamese cuisine is a mixture of different indigenous styles, with considerable regional variation and some
external influences. Although it is known for its limited use of spices, Assamese cuisine has strong flavours
from its use of endemic herbs, fruits, and vegetables served fresh, dried, or fermented. Rice is the staple food
item and a huge variety of endemic rice varieties, including several varieties of sticky rice are a part of the
cuisine in Assam. Fish, generally freshwater varieties, are widely eaten. Other nonvegetarian items include
chicken, duck, squab, snails, silkworms, insects, goat, pork, venison, turtle, monitor lizard, etc. The region's
cuisine involves simple cooking processes, mostly barbecuing, steaming, or boiling. Bhuna, the gentle frying of
spices before the addition of the main ingredients, generally common in Indian cooking, is absent in the cuisine
of Assam. A traditional meal in Assam begins with a khar, a class of dishes named after the main ingredient and
ends with a tenga, a sour dish. Homebrewed rice beer or rice wine is served before a meal. The food is usually
served in bell metal utensils.Paan, the practice of chewing betel nut, generally concludes a meal.
<IMG SRC="PICS\Palakpaneer.JPG" ALIGN="LEFT" HEIGHT="200" WIDTH="300">
 Bihar 
Bihari cuisine may include litti chokha, a baked salted wheat-flour cake filled with sattu (baked chickpea
flour) and some special spices, which is served with baigan bharta, made of roasted eggplant (brinjal) and
tomatoes.Among meat dishes, meat saalan is a popular dish made of mutton or goat curry with cubed potatoes
in garam masala. Dalpuri is another popular dish in Bihar. It is salted wheat-flour bread, filled with boiled,
crushed, and fried gram pulses. Malpua is a popular sweet dish of Bihar, prepared by a mixture of maida, milk,
bananas, cashew nuts, peanuts, raisins, sugar, water, and green cardamom. Another notable sweet dish of Bihar
is balushahi, which is prepared by a specially treated combination of maida and sugar along with ghee, and the
other worldwide famous sweet, khaja, also very popular, is made from flour, vegetable fat, and sugar, which is
mainly used in weddings and other occasions. Silav near Nalanda is famous for its production. During the
festival of Chhath, thekua, a sweet dish made of ghee, jaggery, and whole-meal flour, flavoured with aniseed, is
made.
<IMG SRC="PICS\ROTI.JPG" ALIGN="RIGHT" HEIGHT="200" WIDTH="300">
 Chhattisgarh 
Chhattisgarh cuisine is unique in nature and not found in the rest of India, although the staple food is rice, like
in much of the country. Many Chhattisgarhi people drink liquor brewed from the mahuwa flower palm wine
(tadi in rural areas).[40] The tribal people of the Bastar region of Chhattisgarh eat ancestral dishes such as
mushrooms, bamboo pickle, bamboo vegetables, etc.
<IMG SRC="PICS\Rajma_Chawal.JPG" ALIGN="LEFT" HEIGHT="200" WIDTH="300">
 Delhi 
Delhi was once the capital of the Mughal empire, and it became the birthplace of Mughlai cuisine. Delhi is
noted for its street food. The Paranthewali Gali in Chandani Chowk is just one of the culinary landmarks for
stuffed flatbread (paranthas). Delhi has people from different parts of India, thus the city has different types of
food traditions; its cuisine is influenced by the various cultures. Punjabi cuisine is common, due to the
dominance of Punjabi communities.[45] Delhi cuisine is actually an amalgam of different Indian cuisines
modified in unique ways. This is apparent in the different types of street food available. Kababs, kachauri,
chaat, Indian sweets, Indian ice cream (commonly called kulfi), and even western food items like sandwiches
and patties, are prepared in a style unique to Delhi and are quite popular.
<IMG SRC="PICS\Vindalho.JPG" ALIGN="RIGHT" HEIGHT="200" WIDTH="300">
 Gujarat 
Gujarati cuisine is primarily vegetarian. The typical Gujarati thali consists of roti (rotlii in Gujarati), daal or
kadhi, rice, sabzi/shaak, papad and chaas (buttermilk). The sabzi is a dish of different combinations of
vegetables and spices which may be stir fried, spicy or sweet.[50] Gujarati cuisine can vary widely in flavour
and heat based on personal and regional tastes. North Gujarat, Kathiawad, Kachchh, and South Gujarat are the
four major regions of Gujarati cuisine.[51] Many Gujarati dishes are simultaneously sweet, salty (like vegetable
Handvo), and spicy. In mango season, keri no ras (fresh mango pulp) is often an integral part of the meal.
Spices also vary seasonally. For example, garam masala is used much less in summer. Few of Gujarati Snacks
like Sev Khamani, Khakhra, Dal Vada, Methi na Bhajiya, Khaman, Bhakharwadi etc. Regular fasting, with
diets limited to milk, dried fruit, and nuts, is a common practice.
<IMG SRC="PICS\Khaman.JPG" ALIGN="LEFT" HEIGHT="200" WIDTH="300">
 Haryana 
Cattle being common in Haryana, dairy products are a common component of its cuisine.[53][54] Specific
dishes include kadhi, pakora, besan masala roti, bajra aloo roti, churma, kheer, bathua raita, methi gajar, singri
ki sabzi, and tamatar chutney. In the olden days, its staple diet included, bajra khichdi, rabdi, onion chutney,
milet roti and bajra roti. In the non-veg cuisine it includes kukad kadhai and masala gravy chicken. Lassi,
sharbat, nimbu pani and "labsi(which is a mixture of bajra flour and lassi) are three popular nonalcoholic
beverages in Haryana. Liquor stores are common there, which cater to a large number of truck drivers.
<IMG SRC="PICS\Pav_Bhaji.JPG" ALIGN="RIGHT" HEIGHT="100" WIDTH="300">
 Maharashtra 
Maharashtra cuisine is an extensive balance of many different tastes. It includes a range of dishes from mild
to very spicy tastes. Bajri, wheat, rice, jowar, vegetables, lentils, and fruit form important components of the
Maharashtrian diet. Popular dishes include puran poli, ukdiche modak, batata wada, sabudana khichdi, masala
bhat, pav bhaji, and wada pav.
<IMG SRC="PICS\Rajasthanthali.JPG" ALIGN="LEFT" HEIGHT="200" WIDTH="300">
 Rajasthan 
Historically, food that could last for several days and be eaten without heating was preferred. Major dishes of
a Rajasthani meal may include daal-baati, tarfini, raabdi, Ghevar, bail-gatte, panchkoota, chaavadi, laapsi, kadhi
and boondi. Typical snacks include bikaneri bhujia, mirchi bada, Pyaaj Kachori, and Dal Kachori.
<IMG SRC="PICS\Bengali_Fish_meal.JPG" ALIGN="RIGHT" HEIGHT="200" WIDTH="300">
 West Bengal 
During the 19th century, many Odia-speaking cooks were employed in Bengal[citation needed], which led to
the transfer of several food items between the two regions. Bengali cuisine is the only traditionally developed
multi-course tradition from the Indian subcontinent that is analogous in structure to the modern service à la
russe style of French cuisine, with food served course-wise rather than all at once[citation needed]. Bengali
cuisine differs according to regional tastes, such as the emphasis on the use of chilli pepper in the Chittagong
district of Bangladesh[121] However, across all its varieties, there is predominant use of mustard oil along with
large amounts of spices. The cuisine is known for subtle flavours with an emphasis on fish, meat, vegetables,
lentils, and rice.[122] Bread is not a common dish in Bengali cuisine, but a deep fried version called luchi is
popular. Fresh sweetwater fish is one of its most distinctive features; Bengalis prepare fish in many ways, such
as steaming, braising, or stewing in vegetables and sauces based on coconut milk or mustard. East Bengali food,
which has a high presence in West Bengal and Bangladesh, is much spicier than the West Bengali cuisine, and
tends to use high amounts of chilli, and is one of the spiciest cuisines in India and the World. Shondesh and
Rasgulla are popular sweet dishes made of sweetened, finely ground fresh cheese. The "Jaggery Rasgullas" are
even more famous. The rasgulla originated in Bengal.[123][124][125] and later became popular in erstwhile
Odisha. The government of west Bengal has recently acquired the GI status of rasgulla after citing proof in
court.

<A HREF ="FRONT PAGE.html"> GO TO OUR FRONT PAGE</A>
</BODY>
</HTML>
OUTPUT:-
FOOD CULTURES OF INDIA
INPUT:-
<HTML>
<HEAD>
<TITLE> FOOD CULTURES OF INDIA </TITLE>
</HEAD>
<BODY BGCOLOR="GREY">
<CENTER>
FOOD CULTURES OF INDIA </CENTER> <img src="PICS/MAP OF INDIA.JPEG"
HEIGHT="50%" ALIGN="right" BORDER="1"> 
<CENTER> WELCOME TO THE
FOOD CULTURE OF OUR NATION </CENTER> 


Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect
blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various
civilizations, which have contributed their share in its overall development and the present form.
Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are
used generously in food. But one must not forget that every single spice used in Indian dishes carries some or
the other nutritional as well as medicinal properties.
 North Indian Food 
Food in the north India, to begin with, Kashmiri cuisines reflect strong Central Asian influences. In Kashmir,
mostly all the dishes are prepared around the main course of rice found abundantly in the beautiful valley.
Another delicious item cooked here is the ‘Saag’ that is prepared with a green leafy vegetable known as the
‘Hak’.
But on the other hand states like the Punjab, Haryana and Uttar Pradesh show high consumption of chapatis as
staple food. Again, these chapatis are prepared with a variety of flours such as wheat, rice, maida, besan etc.
Besides chapatis other closely related breads baked in these regions include Tandoori, Rumaali and Naan etc.
However in the northern region impact of Mughlai food is quite obvious.
 West Indian Food 
In western India, the desert cuisine is famous for its unique taste and varieties of food. Rajasthan and Gujarat
are the states that represent the dessert flavor of Indian food. Here an immense variety of dals and achars
(pickles/preserves) is used that simply substitutes the relative lack of fresh vegetables in these areas.
In the states like Maharashtra, the food is usually a mix of both north as well as south cooking styles. Here
people use both the rice and the wheat with same interest. Along the coastline of Mumbai a wide variety of
fishes is available. Some of the delicious preparations include dishes like the Bombay Prawn and Pompfret.
In Goa, that is further down towards south, one can notice Portuguese influence in the cooking style as well as
in the dishes. Some of the major dishes of this region are the sweet and sour Vindaloo, duck baffad, sorpotel
and egg molie etc.
East Indian Food 
In the eastern India, the Bengali and Assamese styles of cooking are noticeable. The staple food of Bengalis is
the yummy combination of rice and fish. Usually the Bengalis love eating varieties of fishes. A special way of
preparing the delicacy known as ‘Hilsa’ is by wrapping it in the pumpkin leaf and then cooking it. Another
unusual ingredient that is commonly used in the Bengali cooking is the ‘Bamboo Shoot’. Various sweets
prepared in this region, by using milk include the ‘Roshogollas’, ‘Sandesh’, ‘Cham-cham’ and many more.
 South Indian Food 
In the southern India, the states make great use of spices, fishes and coconuts, as most of them have coastal
kitchens. In the foods of Tamil Nadu use of tamarind is frequently made in order to impart sourness to the
dishes. It simply distinguishes the Tamil Food from other cuisines.
The cooking style of Andhra Pradesh is supposed to make excessive use of chilies, which is obviously to
improve the taste of the dishes.
In Kerala, some of the delicious dishes are thelamb stew and appams, Malabar fried prawns, Idlis, Dosas, fish
molie and rice puttu. Another famous item of this region is the sweetened coconut milk. Yet another dish is
Puttu, which is glutinous rice powder steamed like a pudding in a bamboo shoot.
<A HREF ="FRONT PAGE.html"> GO TO OUR FRONT PAGE</A>
</BODY>
</HTML>
OUTPUT:-
DIET
INPUT:-
<HTML>
<HEAD>
<TITLE>Best foods for Diet
</TITLE>
</HEAD>
<BODY bgcolor="yellow">
<CENTER>Food made for Dietians</center> 

Not all calorie are created equal.Different foods go through

different pathways in your body. They can have vastly different effects on your hunger,hormones and the
number of calories you burn.
Here are 5 most weight loss friendly foods on earth that are supported by science:-
<ol>
<li> Whole Eggs:- 

<img src="PICS\EGG.jpg" height="100" width="200">
New studies shows that they neither adversely affect blood cholestrol nor cause heart attacks.Eggs are also
incrediably nutrient dense and
can help you get all the nutrients you need on a calorie-restricted diet. Interestingly , almost all thhe nutrients
are found in Yolks.
<li>Leafy Greens:- 

<img src="PICS\LEAFY.jpg" height="100" width="200">
Leafy greens include Kale, Spinach,collards,swiss chards and few others. 
They have several properties that make them perfect for a weight loss diet, such as being low in calories and
carbohydrates and loaded with fibre.
Eating leafy greens is a great way to increase the volume of our meals, without incresing the
calories.Numerous studies show that meals and diets with low energy density make people eat fewer calories
overall.
<li>Salmon:- 

<img src="PICS\SALMON.jpg" height="100" width="200">
Fatty fish like Salmon is incredibly healthy and very satisfying, keeping you full for many hours with relatively
few calories. 
Salmon is loaded with high quality protien, healthy fats and various important nutrients.Salmon is loaded
with omega-3 fatty acids, which have been shown to help reduce inflammation, which is known to play a major
role in obesity and metabolic diseases.
<li>Cruciferous Vegetabes:- 

<img src="PICS\VEGETABLES.jpg" height="100" width="200">
Cruciferous vegetables include broccoli, cauliflower, cabbage and brussels sprouts.,br>
Like other vegetables, they are high in fibre and tend to be incredibly filling.they are not nearly as high in
protien as animal foods or legumes ut still compared to most vegetables.A combination of protien, fibre and low
energy density makes cruciferous vegetables the perfect food to be included in thr meal.
<li>Lean Beef and Chicken Breast:- 

<img src="PICS\MEAT.jpg" height="100" width="200">
It has been blamed for various health problems despite of good evidence to back up these negative claims. 
Though processed meat is unhealthy, studies show that unprocessed red meat does not raise the risk of heart
disease or diabetes.According to two big review studies, red meat has only a very weak correlation with cancer
at all in women.
<center><A HREF ="home page.html"> GO TO OUR HOME PAGE</center></A>

</BODY>
</HTML>
OUTPUT:-
RESTAURANTS
INPUT:-
<HTML>
<HEAD>
<TITLE> Best Restaurants and Best Dhabas Of India </TITLE>
</HEAD>
<BODY bgcolor="yellow">

Best Restaurants and Best Dhabas Of India. 
Best Restaurants.<pre> Name Place Speciality <hr width="1000"
align="left">
1135 AD Jaipur Named for the year That the ruling Rajput Dynasty
came to local prominense , 1135AD offers
an opulent introduction
to the cuisine of Rajasthan as well as
splendid surroundings(located as
it is within the Amber fort).
<img src="PICS\1.jpg" height="150" width="250"><hr width="1000" align="left">
1553AD Udaipur Another Rajasthani dining destination named in
honour of an honour of an
important date -in this case,1559 was the
year that Udaipur
was founded by Maharana Udai Singhji-
1559 AD overlooks
the lovely waters of Lake Pichola.
6 Ballygunge Place Kolkata For an authhentic tasting tour of the flavours of
West Bengal , drop by
6Ballygunge Place in Kolkata.From rohu
fish simmered in musturd gravyto coconut
laced cholar dal,from spicy prawn curry to
enchhorer dalna(a seasonal curry that features
green jackfruit).
Aish Hyderabad The nizams were the ruling dynasty that
oversaw Hyderabad for two centuries,
all the way up until Indian independence .
Aish,housed within the city's elegant Park
Hotel at once pays tribute to that long legacy
and borrows more than a pinch of its regal
pomp.
Agashiye Ahmedabad India has always been an ideal destination
for adventorous vegetarians, and Agashiye
shows off the versatility of the country's
vegetable-led cookery. A thali is the best way to sample widely
and return visits are recommended, as the
menu changes daily. Located across two sprawling terraces
withhin a local heritage hotel, Agashiye also
serves up plenty of style.
<img src="PICS\5.jpg" height="100" width="250">
<hr width="1200" align="left">
Amethyst Chennai It calls buzzing chennai home , but Amethyst still manages
to feel like a dreamy,oasis
retreat. Housed in a restore
warehouse,complete with lushh gardens and wraaround terraces, the cafe is
magnet for see-and -be-seen types. Explore
the globetrotting menu,and go for a browse in the companion
boutique.
Bademiya Mumbai You certainly won't find crystal chandeliers or push
furnishings at Bademiya-but for what
lacks in ambianc, the humble eatery is still
ne of the best restaurants in India.Before it went brick-and-mortar
Bademiya was a street food outlet , and its
legendary seekh kebabs are still worth crossing town for.
Black Sheep Bistro Goa Wander the pretty streets of Panaji and if
luck is on your side,you'll stuble upon the exceptional
Black Sheep Bristo. A highlight
that has been marinated overnight.
BharawanDa Dhaba Amritsar If the foodd at Baharwan Da Dhaba is delicious ,
you have its legacy to thank :
founded all the way back in 1912,the
restaurant has certainly had time to perfect its recipies. The atmosphere
here is casual -dhabas are typically roadside
eateries that serve up food to passing motorists-but the vegetarian
fare is some of the best in Amritsar.
Rogan Josh Kashmir Brimming with flavours of fennel and ginger and
wafting aromas of cinnamon
and cardamom,rogan josh is a lamb curry
that traces the origin of Persians cuisine.
Dal Baati Churma Rajasthan Traditionally the dish is served by mashing
the baastis -flaky round breads -and then pouring
ghee on top of it,accompanied by dal and
other spicy garlic chutney.
</pre>

<A HREF ="home page.html">
GO TO OUR HOME PAGE</A>

</BODY>
</HTML>
OUTPUT:-
BIBLOGRAPHY
I am very greateful to those who have helped

me in my work and I am able to complete my
project successfully.THE members include
are:-
Spandan,Sahil,Soumyajeet,Animesh,Subham
Mandal.

Computer Project: Name:-Surya Narayan Das Class: - X Sec: - B

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Computer Project: Name:-Surya Narayan Das Class: - X Sec: - B

Uploaded by

Copyright:

Available Formats

COMPUTER

NAME:- SURYA NARAYAN DAS

I thank to those people who have helped me

<P ALIGN="center"><A HREF ="FRONT PAGE.html"> GO TO OUR FRONT PAGE</A></P>

<FONT face ="comic sans ms" ALIGN="justify" color="blue" size="4.5">

Not all calorie are created equal.Different foods go through

<li><u> <font color="blueviolet" size="4" face="algerian">Whole Eggs:-</font></u><br>

<li><u><font face= "algerian" color="maroon" size="4">Leafy Greens:-</font></u><br>

<li><u><font face= "algerian" color="red" size="4">Salmon:-</font></u><br>

<li><u><font face= "algerian" color="magenta" size="4">Cruciferous Vegetabes:-</font></u><br>

<li><u><font face= "algerian" color="darkpink" size="4">Lean Beef and Chicken Breast:-</font></u><br>

<p><center><A HREF ="home page.html"> GO TO OUR HOME PAGE</center></A></p>

I am very greateful to those who have helped

You might also like