Indian

The current colours and arrangement of stripes in the flag of India, along with an image of a spinning wheel, date to August 1931, when the design was officially adopted at the annual meeting of the All-India Congress. On July 22, 1947, the Indian national flag was officially hoisted. After the partition of India in August 1947, the colours of newly independent India’s flag remained the same, but its original spinning wheel was replaced by a blue chakra—the Dharma Chakra. Officially enacted by the government of India in 2002, the Flag Code of India is a set of laws and practices pertaining to the display and use of the flag of India. For example, one rule dictates the select governmental groups that are allowed to display the flag on cars, including the president and prime minister. horizontally striped deep saffron (muted orange)–white–green national chakra (wheel) in the centre. The flag’s width-to-length ratio is 2 to 3. For decades the All-India Congress under the leadership of Gandhi modified the flag by adding a white stripe in the centre for the other religious communities in India, thus also providing a clearly visible background for the spinning wheel. In May 1923 at To avoid the sectarian associations of the original proposal, new attributions were associated with the saffron, white, and green stripes. They were said to stand for, respectively, courage and sacrifice, peace and truth, and faith and chivalry. During After the war Britain agreed to consider freedom ...

• العربية • Azərbaycanca • تۆرکجه • বাংলা • भोजपुरी • Български • Čeština • Dansk • Español • Esperanto • Euskara • فارسی • Français • ગુજરાતી • 한국어 • Հայերեն • हिन्दी • Hrvatski • Bahasa Indonesia • Italiano • עברית • Кыргызча • Latviešu • Lietuvių • Malagasy • മലയാളം • मराठी • مصرى • 日本語 • Norsk nynorsk • Oʻzbekcha / ўзбекча • ਪੰਜਾਬੀ • پنجابی • Polski • Português • Саха тыла • ᱥᱟᱱᱛᱟᱲᱤ • සිංහල • سنڌي • Slovenčina • Slovenščina • کوردی • Српски / srpski • Srpskohrvatski / српскохрватски • Suomi • தமிழ் • ไทย • Türkçe • Українська • اردو • Tiếng Việt • 粵語 • 中文 Total population c. 1.4 billion Regions with significant populations c. 17.9 million 4,506,308 3,255,864 2,975,000 2,803,751 1,858,755 1,825,000 1,614,000 1,560,000 894,500 796,001 700,000 700,000 650,000 600,000 161,000-1,000,000+ 468,524 465,000 400,000 327,000 315,000 250,300 240,000 197,301 155,178 148,000 120,000 109,000 85,000 24,550+ 23,254 20,000+ 9,900 1,218 Languages Main article: The name Bhārata has been used as a self-ascribed name by people of the "Bhārata" appears in the official Sanskrit name of the country, Bhārata Gaṇarājya. The name is derived from the ancient Bhārata varṣam" and uses this term to distinguish it from other varṣas or continents. Bhāratas were a vedic tribe mentioned in the उत्तरं यत्समुद्रस्य हिमाद्रेश्चैव दक्षिणम् । वर्षं तद् भारतं नाम भारती यत्र संततिः ।। "The country ( varṣam) that lies north of the Bhāratam; there dwell the descendants of Bharata." In early Bhārata. The Āryāvarta...

• Destinations • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Recipes • Blog • Contact Indian food is some of the most popular and most widely eaten cuisines in the world. Indian cuisine consists of a diverse range of curries, rice dishes, meats, vegetables and breads, all flavored with a traditional range of spices. Whilst delicacies vary by region and state, there are many similarities in terms of spices and flavors, regardless of the geographical region. India shares a border with Table of Contents • • • • • • • • • • • • • • • • • • • • • Most Popular Indian Dishes Much of the northern regions of India are vegetarian, as a result many of the most inspiring vegetable dishes originate from northern states. Staple ingredients in Indian cooking include rice, tomatoes, potatoes, lentils, chickpeas, onions and yoghurt. The most common spices used to flavor most traditional Indian dishes include: • Turmeric • Cumin • Coriander • Mustard seeds • Garam masala • Cardamom • Chilli powder • Garlic • Cloves • Saffron • Fennel • Star Anise • Fenugreek A combination of some or all of these spices tend to make up the vast majority of typical Indian dishes....

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There are so many Indian restaurants in NYC that committing to one can be daunting. That’s why we made this guide. On it, you'll find the best spots in the city to eat tandoori meats, South Indian stews, street snacks, dosas, and more from around the country. If you’re in the mood for a casual meal, hit up the cafeteria in the basement of a temple in Queens or the iconic dosa guy in Washington Square Park. For more of a sit-down, special occasion-worthy experience, we have options for that, too. Whatever kind of meal you’re looking for, you’ll find something on this list of our favorite Indian restaurants in NYC. THE SPOTS View Website Earn 3X Points Save to a list Semma is an exceptional restaurant that serves South Indian regional specialties in a charming West Village space. Everything on the menu is great, but no meal here would be quite right without a few of the meaty dishes that are harder to find in NYC. We especially love the vat of tender venison drenched in a gravy that tastes like clove and smoke, as well as the Goanese oxtail. The nearly flawless menu and stylish ambience made Semma one of our Earn 3X Points Save to a list This basement-level cab stand has been selling vegetarian Indian chaat and curries on the north side of Houston Street since the early 1990s. It’s an irreplaceable gem of the East Village, and anyone who lives in the area should come here regularly. Stop by for a samosa chaat, steaming bowls of chana masala, and a brown paper bag filled with...