This unit explores the rich diversity of India in terms of culture, language, food, and traditions. It encourages students to research regional cuisines, dance forms, music, and art forms across different Indian states, mapping them to highlight interesting cultural facts.
An excerpt from 'Down Memory Lane with the Parsis of New Delhi' by Shernaz Italia. It describes the warm hospitality of Nowrosji Kapadia, who welcomed Parsi visitors arriving at the Old Delhi railway station on the Frontier Mail, inviting them to his home for meals and stays, which marked the beginning of the Parsi community in Delhi.
Parsi festivals featured elaborate home-cooked meals, where outside catering was unheard of. Key traditional delicacies include:
Located 1,200m above sea level in the north-eastern corner of Andhra Pradesh, bordering Odisha. Coffee was first introduced to these hill tracts in 1898 by British civil servant N.S. Brodie. The Naandi Foundation later transformed it from a livelihood initiative into a globally appreciated brand managed by Adivasi farmers.
Araku coffee is produced using bio-dynamic farming, creating an interconnected, symbiotic ecosystem. The soil is enriched through composting, and shade trees like mango and jackfruit are planted. Standard operating procedures are maintained from "sapling to savouring" to ensure high-quality aroma and flavor.
Matching actions/objects with their characteristic sounds:
Verbs ending in -ing (present participles) and -ed (past participles) can function as adjectives:
In Kashmir, the local baker (Kandur) shop is a social hub. Traditional Kashmiri breads include:
Flagged off in 1928, the Frontier Mail was a prestigious, luxurious, and highly punctual train running from Bombay to Peshawar (2,335 km in 72 hours). It departed from Ballard Pier Mall Station to carry passengers and mail arriving from Europe by ship.