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ICSE Class X Board Exam 2001 : English Paper 1 (English Language)

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Tapas Chakraborty
Assembly of God Church School (AGCS), Asansol

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NAME:AHANA CHAKRABORTY CLASS: IX C ROLL NO: 08 SUB: COMPUTER PROJECT 2 F O S E N I S S I E T A CU T S N A I D N I West Bengal is famously known as the land of maach (fish) and bhaat ( rice). Bengalis share an irrevocable relationship with these two foods that are a staple in almost every household. Since countless rivers surround Bengali cuisine is a blend the state, fresh sweet water fish are a major of sweet and spicy attraction with rohu, flavours. The delicate balance between the mainpabda and koi being the popular ones. ingredients and the seasoning plays a starring role. The 'panch phoron' is used generously and it includes a combination of E B T S E W L A NG PUNJABI CUISINE Punjab is known for its delicious, spicy and butter laden food throughout the world. Punjabi dishes are much loved across India and are well known for packing a Sarson ka Saag and punch. Makki di Roti is the traditional dish of Punjab. It is the most popular winter dish of Punjabis. It is a highly nutritious because mustard leaves contain a HARYANA CUISINE Some of the popular Haryana cuisines are Singri ki sabzi, Kachri ki Sabzi, Methi Gajar, Mixed Dal, Hara Dhania Cholia, Kadhi Pakora, Tamatar Chutney, Bathua Raita, Khichri, Mithe Chawal, Besan Masala Roti Makhan, Bhura Roti Ghee, Bajra Aloo Roti Makhan, Churma, Kheer and Malpuas. The 'Land of Rotis' is an apt title for Haryana, as people are fond of eating different kinds of rotis here. Wheat MADHYA PRADESH Apart from being home to various monuments, forts, temples and lively bazaars, Madhya Pradesh also offers different variety of Cuisines. The Madhya Pradesh Cuisine provides you with mouth watering traditional dishes, representing different cultures. Some of the popular food items of Madhya Pradesh are kusli, lavang lata, jalebi, pilaf with peas, indori puri palak ki, baflas, kebabs and biryani. These cuisines are perfect combination of exquisite taste HIM AC H AL The Cuisine of Himachal Pradesh - the north Indian state lying at the foothills of the Himalayas - boasts of a uniqueness of its own. Influence of the neighboring lands of Punjab and Tibet is clearly evident in the Himachal cuisine. PR A They too have lentil, broth, rice, vegetables and bread . .Himachali cuisine is dominated by red meat and wheat bread. Some of the specialities of Himachal include Manee, Madira, Pateer, Chouck, Bhagjery and DE SH Rice is the staple food of the state and people have it with meat, fish and vegetables. Rice is prepared in different ways. Dung Po and Kholam are the two different processes of cooking rice. Fish is used to make curry, soup or is consumed in fried form. Pasa is a fish soup prepared from fresh raw fish. Ngatok is an authentic fish curry prepared here. Apang or rice beer is a popular alcoholic drink in Arunachal Pradesh, which is made from fermented H S E D A R P L A H C A ARUN KERELA The traditional cuisines of Kerala include both vegetarian and nonvegetarian food items. Coconut oil is usually used for preparation. The major food item is Sadhya. It is a vegetarian meal with boiled rice and a number of side dishes served during the festival and special occasions in Kerala. The side dishes mainly contain sambar, parippu, rasam, avial and paayasam. Paayasam is a sweet desert. The major sweet items include Unniyappam which is a fried rice cake, Halwa, Pazham Pori, GUJARAT Food of Gujarat is the oldest culinary treasure of India. The state offers a variety of vegetarian dishes including different kinds of pickles, farsans, chutneys and foods that are always high on nutrition quotient. In the cuisines of Gujarat, one can see that there is excessive of sugar, tomatoes and lemon. The reason behind this is that Gujarat is a coastal state, weather remains hot and dry throughout the year and all these ingredients keep the body hydrated. MIZORAM Mizoram's cuisine is mild, zesty and tinted with influences of North Indian and Chinese cuisines. Like in most of the North-East regions, rice is staple and usually goes with a non-vegetarian preparation, usually fish, with fresh, local and seasonal vegetable. While the food here is cooked in very little oil, the people here like to have their food prepared in mustard oil. Bamboo shoots are also staple and duck, quite popular. Misa Mach Poora, Vawksa Rep, Arsa Buhchiar, Koat Pitha, Poora Mach, Dal with eggs UTTARAKHAND The primary food of Uttarakhand is vegetables with wheat being a staple, although non-vegetarian food is also served. A distinctive characteristic of Uttarakhand cuisine is the sparing use of tomatoes, milk, and milk based products. Coarse grain with high fibre content is very common in Uttarakhand due to the harsh terrain. Simple recipes are made interesting with the use of hash seeds "Jakhiya" as spice. Bal Mithai is a popular fudge-like sweet. Other popular dishes include Dubuk, Chains, Kap, TRIPURA The food is considered to be healthy as it is prepared without oil. Flavor wise, Berma is more on the sour side. Tripuri food such as bangui rice and fish stews, bamboo shoots, fermented fish, local herbs, and meat roasts are extremely popular within and outside the state. Vegetables grown in Tripuri households are Thaihchumu, Dorompai, Momphol, Khaklu, Chakumura, pumpkin, Siping, Moso peppers, Phantok, Belso, JAMMU & KASHMIR Jammu and Kashmir is known for it's various traditional cusines. The most famous Kashmiri non-veg dishes named Wazwan are seekh kababs, tabak maz Roganjosh, Yakhni and Gushtaba, and the renowned veg dishes are Dum Aloo and Chaman. The most famous Kashmiri non-veg dishes named Wazwan are seekh kababs, tabak maz Roganjosh, Yakhni and Gushtaba, and the renowned THE END

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