CUISINES

RAJASTHAN
 LAL MAAS (RED MEAT) Lal Maas contains spicy, mouth-watering
tanginess of a traditional Rajasthani dish.

 SAFED MAAS (WHITE MEAT) -A delicious lamb curry, Safed Maas

literally translates into 'white meat' and is also known as the Royal
Lamb Korma in most Rajasthan homes. The flavour of this dish lies in
the perfect amalgamation of spices like onion, ginger, garlic, pepper
and cardamom in its creamy white sauce curry.

 DAL BATI CHURMA (LENTILS)- A meal in Rajasthan is incomplete

without Dal Bati Churma, one of Rajasthan's most savoured, complete
meals. The dish itself consists of Dal (Lentils), Baati (wheat bread balls)
and Churma (Sweet powdered cereal), served with red chilli on top of
 it along with spicy garlic chutney with dry fruits like cashew, pistachio,
almonds or raisins.

 GATTE KI KHICHDI- A favoured rice dish of Rajasthan, Gatte ki Khichdi

or Ram Paulo as it is known, is a rice dish whose creation is credited
to the scarcity of green leafy vegetables in this desert region. Gatte ki
Khichdi is prepared with spices, green peas, boiled/fried besan
dumplings and aromatic rice. These flavours blend into a mouth-
watering, flavourful meal that is traditionally served with a chutney or
curd on the side.

 KACHORIS- A breakfast in Rajasthan can be accompanied by a

delicious Kachori, but one can enjoy this sweet and spicy snack any
time of the day. Kachoris have been an integral part to the Rajasthan
cuisine for quite some time now. Two famous variations of this snack
are; the Pyaj Kachori (Onion Kachori), which is filled with a spicy onion
filling, and Mawa Kachoris, filled with the sweet scented blend of
mawa (condensed sweet milk) and nuts. Rajasthani restaurants that
 opened chains across India are credited with spreading the popularity
of this snack across the country.

 SHAHI GATTE- Shahi Gatte (and sometime known as Govind Gatte), is

deep fried besan (chickpea) dumpling that is stuffed with a generous
amount of indigenous nuts. Usually made of curd, the gravy of this
dish is thick, delicious and can be enjoyed with a portion of rice or hot
rotis.

 MACHALEE JAISAMANDI- This Rajasthani dish is a flavourful delight

that gets your taste buds working overtime. A tender serving of fish is
cut and marinated in a green chutney, then further cooked in a
savoury, spicy gravy that contains ginger, garlic, coriander and mint
leaves. The dish is enjoyed with a helpful serving of rice and garnished
with mint leaves and ginger juliennes.
 MIRCHI BADA- This popular spicy snack is enjoyed especially in in
Jodhpur during monsoon. It is prepared by splitting a mirchi (green
chilli) and stuffing it with spices, a layer of mashed potato and gram
flour. The green chili is first fried with the potato and masala and then
deep fried with the gram flour over it. Chowdhry and Surya Namkin's
Mirchi bada, and the Raju Mirchi bada are a few variants of this dish
that are local favourites. Rajasthan has always been a haven for the
adventurous foodie, and one must experience the journey of flavours
of this royal state.

 GHEVAR- Ghevar is a very popular filigreed Rajasthani sweet and its

roots can be traced back to Jaipur. It is traditionally associated with
Teej and Rakshabandhan festival. Primarily made of all-purpose flour
and soaked in sugar syrup, it is shaped like a disc. Ghevar exists in
different versions such as plain, mawa and malai.
 KER SANGRI- Unique to the arid land of Rajasthan, Ker Sangri is a
delectable amalgamation of ker, a shrub berry and sangria, a bean of
the Khejari tree. Cooked simply with ingredients such as red chillies,
carom seeds and spices, this bean and berry vegetable is flavourful,
tangy and delightful. It is considered to be one of Rajasthan's most
authentic gourmet preparations and is a must at Marwari wedding
celebrations.
 PUNJAB
1. Butter Chicken

It's arguably the most popular Punjabi dish. Restaurants across the country and
often across the world try to recreate this iconic dish in their kitchens. With its
creamy texture, succulent pieces of meat, the authentic aroma of kasuri methi
and a lot of butter, this dish is sure to blow your mind. It goes well with rumaali
roti or naan.

2. Malai Lassi

Punjabis take pride in their lassi, and it is made in every household and every
restaurant in Punjab. Originally, lassi consumed in Punjab is sweet and creamy,
with a generous serving of malai (cream) on top. Lassi comes in various flavours
like mango, strawberry and rose. It is the ideal drink to consume to refresh you
on a hot summer day filled with sightseeing activities.
3. Chole Bhature

These two are a match made in heaven. This iconic dish is now found in most
north Indian restaurants and is extremely popular. Bhature is quite different
from the regular 'puri'. It has a more spongy texture and is traditionally larger
than puri. Spicy, yummy chole masala accompanies it, prepared using chickpea
and various spices. If you happen to like spicy food, then chole bhature shall
surely sweep you off your feet.

4. Paratha

Most of us have had paratha at least once in our life. But, authentic Punjabi
parathas flavour, fried in generous quantities of desi ghee, shall be a treat for
your taste buds. This is one of most Punjabi households' staple foods.

Parathas come with various stuffings. Aalu paratha (potato-stuffed paratha),

paneer paratha (cottage cheese stuffed paratha) and gobi paratha (cauliflower
stuffed paratha) are some of the most popular options available. These days,
chefs are experimenting with unconventional stuffings like minced chicken or
mutton.
5. Dal Makhani

Punjabis's love for butter is absolute. They like to put it in most cuisines. Dal
makhani is a gravy item made of lentils (usually the black ones) and red kidney
beans. It is prepared using generous portions of butter and cream. It has
traditionally been made on a low flame, bringing out the flavours very well.

6. Amritsari Fish

Non-vegetarians shall find themselves yielding to their cravings in the land of

Punjab. As there are ample non-vegetarian options to choose from. One of
them is the famous Amritsari fish. This appetizer is said to have originated from
the Mughal kitchens during the reign of Emperor Akbar. It is usually cooked
with fish fillets from Sole fish or Singhara fish. To make the crispy outer coating,
a spicy batter of rice flour containing mustard oil and other spices is used. This
item creates an explosion of flavours as the juicy fish melts in your mouth.
7. Sarson da Saag

Punjabi cuisine also offers a lot to vegetarians. Sarson da saag is typically a

winter delicacy and is usually found in most Punjabi restaurants. It is prepared
using the mustard plant's leaves. Sometimes, spinach is also added to it. It
involves using a generous portion of desi ghee to enhance the taste.

8. Makke di Roti

Much like chole bhature, sarson da saag and makke di roti go hand in hand.
This is a flat bread made from makka (maize flour). It is prepared in a tawa or a
tandoor. Though traditionally paired with sarson da saag, it also goes well with
any other form of 'saag' (leafy vegetables). It is generally served with a few
cubes of gur (jaggery).
9. Pinni

After having a sumptuous main course, it's time for some dessert. Pinni is a
sweet, savoury dish prepared using desi ghee, jaggery (gur) and wheat flour. It
is garnished with various dry fruits such as almonds and pistachios. This dish is
typically made in the winter. The rich mixture of ingredients provides a lot of
energy and the heat required for cold nights in Punjab. One should consume it
moderately since the richness of the ingredients might make you fall sick if
consumed in large amounts.

10. Kada Prashad

It is the prashad that is distributed at the Gurudwara. Prepared with whole

wheat flour, ghee and sugar, this dish could very well be one of the tastiest
desserts one has ever tasted. This delicious halwa is pure love.
 11. Amritsari Kulcha
Wholewheat dough is stuffed with fillings ranging from paneer to
cauliflower, potatoes, or a mixture of all of the above. It is cooked in the
tandoor and served with dollops of butter.

12. Punjabi Kadhi Pakora

Deep fried fritters (pakora) are dunked in a yogurt based curry made with
besan (gram flour) and spices!
 GUJARAT

1. Khandvi

Soft rolls made of gram flour and tempered with coconut,

mustard seeds, and curry leaves, these melt-in-the-mouth snacks
are extremely appetising. The yellow, bite-sized snack is also
made in Maharashtra as Dahivadi and Suralichi Vadi

2. Handavo
This savoury baked cake is made with rice, lentils, and vegetables
(often bottle gourd), carrots, and fenugreek leaves. It is spiced
with fresh ginger and green chilies and tempered with mustard
seeds, sesame seeds and dried red chillies. It works well with a
side of spicy pickle or green chutney.

3. Khaman
Similar to the dhokla, but definitely not the same, khaman is
made from only gram flour and is usually lighter in colour and
softer than the dhokla. The secret is adding more baking soda to
the batter to make it fluffier and spongier.

4. Khichu
 This could be the quickest-to-make farsan on this list. A thick
porridge-like mixture made from rice flour and seasoned with
cumin seeds and green chilli, khichu is served with a splash of
groundnut oil and cayenne pepper. The dough can also be used
to make rice papads! Khichu can also be made from other flours
like wheat, bajri, nachani, and jowar, but the rice-based one is the
most popular at street food outlets.

5. Fafda
The crisp, yellow snack is a festival favourite, especially during
Dussehra. The batter, made of gram flour, carom seeds and oil, is
rolled out into cylindrical shapes and deep-fried till crisp. Served
with deep-fried chillies, papaya sambaro, and besan chutney, it’s
a much-loved breakfast treat.

6. Dabeli
Literally meaning ‘pressed’ in Gujarati, this Kutchi cousin of the
Mumbaiya vada pav is made by mixing mashed boiled potatoes
with a special masala, and encasing the mixture in a ladi pav. The
Kutchi Dabeli is garnished with pomegranate pearls and roasted
peanuts, and served with a chutney made from tamarind, dates,
garlic, and red chilies.

7. Khakhra
 This thin, papad-like snack is most commonly made from a
mixture of wheat flour, mat bean, and oil. Flavours such as
methi, jeera, pudina and ajwain are common, and new ones like
dosa and chaat are gaining popularity. Not very well known is the
mungdi, a sweet variant of the khakhra.

8. Ganthiya
An extremely popular deep-fried snack that is made from
chickpea flour, the Ganthiya surprises you. It isn’t crunchy, it’s
soft and puffy. The Bhavnagri Ganthiya has a fairly generous
smattering of spicy black peppercorns.

9. Patra
Patra also called Patrode and Patarveliya, this snack involves a
thick gram flour and tamarind batter that is spread on
colocasia leaves. They are then rolled, steamed, and cut into
small roundels. Tempered with sesame seeds and shredded
coconut, they are best enjoyed with a sweet-and-spicy chutney
10. Lilo Chevdo
‘Lilo’ means wet in Gujarati, and this Vadodara snack has a wet
feel. Despite that, it’s crunchy. Grated potatoes are deep-fried
and mixed with chana dal, and lemon juice for a lip-smacking
snack
 UTTAR PRADESH
1. Basket Chaat – For hardcore lovers of chaat, Lucknowi Basket Chaat is a
crispy and flavorful dish packed with spices, chutney, curd, and many savoury
ingredients.

2. Tehri – Tehri is a special dish of Allahabad that is cooked in a single pot.

Tehri is made up of rice, different vegetables like potatoes, beans, cauliflower,
green veggies, and spices like red chili powder, salt, turmeric, etc. Tehri contains
a lot of nutrients and is a very delicious dish.

3. Batti Chokha – Bati Chokha is one of the best dishes of eastern Uttar
Pradesh. Batti is made from wheat dough and baked in a mud oven, and
chokha consists of potatoes, tomatoes, and brinjal. It is served with green
chutney, chaat masala, and desi ghee.

4. Varanasi Ki Lassi – Varanasi Ki Lassi is the most popular Lassi all over India.
It is served in Kulhads with some pistachio and cream. It is usually taken in
summer to feel cool and fresh.
5. Rasedaar Aloo – Raseddar aloo is a dish using potatoes, spices, saffron
flavor, and lemon juice. It is best to serve with puri. Rasedaar Aloo is the most
delightful dish of Uttar Pradesh.

6. Baigan Ki Longe – Baigan Ki Longe as the name suggests includes baingan

(brinjal) and is stuffed with masala. This Masala is quite spicy and tasty as it has
different flavoured spices that make baingan ki longe delicious.

7. Galouti Kebabs – Galaouti Kebab is a dish of Nawabs and the trademark

dish of Lucknow. It is a non-vegetarian dish that is very juicy and delicious.
Lucknow, the capital city of Uttar Pradesh is famous for these kebabs.

8. Bhindi Ka Salan – BhindiKaSalan is an Awadhi dish made from crispy fried

ladyfinger dipped in the yogurt with a twist of flavored spices.
9. Bedmi – Bedmi is a deep-fried maida puri stuffed with urad dal and masala.
Bedmi puri is served with any curry dish to make it more palatable.

10. Lucknowi Biryani – Biryani is the most lovable food of Lucknow that’s why
gets the name Lucknowi Biryani. Biryani’s main ingredients are meat, rice, and
different spices that make it spicy and tasty.

11. Kulfi Falooda – KulfiFalooda is a famous dessert that includes kulfi and
coloredFalooda. It has churned milk flavored with saffron and topping of mixed
dry fruits. Kulfi falooda is usually enjoyed in summers.

12. Khurchan – Khurchan is a sweet dish of milk and very similar to Rabri. In
Khurchan, almonds, pistachio, sugar, and cardamom powder is added to make
it more delicious and finger-licking milk dish.
13. Revari – Revari is a sweet dish that is usually eaten in winters to provide
warmth to the body. It is a specialized dish of Lucknow made from white til,
sugar syrup, and cardamom powder.

14. Fara – Fara is a very healthy and delicious dish made of rice flour stuffed
with moong or urad dal. It can be steamed or can also be fried and served with
green chutney. Fara is served as a snack or a main meal too.

15. Gujiya – Gujiya is a sweet dish of Uttar Pradesh especially consumed at the
time of Holi. Gujiya is made from maida filled with mawa and dry fruits mixture
then deep-fried and dipped in the sugar syrup.

16. Nargisi Kofta – Nargisi Kofta can be vegetarian or non-vegetarian. In this,

meatballs or vegetable balls are served with the gravy. It can also be made up
of eggs.
17. Shahi Tukda – ShahiTukda is a famous sweet dish of the Oudh region.
Shahi Tukda is a type of bread pudding made up of bread, milk, saffron,
cashew, green cardamom, and sugar. It is a very delicious dish to eat.

18. Agra Ka Petha – After the TajMahal, Agra is well known for its sweet dish
Petha. Agra Ka Petha is made up of ash gourd. It is commonly found in every
corner or street of Agra in different variations and flavors as paan, gulkand,
chocolate, rose, etc.

19. Sheermal – Sheermal is a sweet dish of Lucknow made up of naan that is

dipped in butter and honey. Sheermal is one of the best desserts in Lucknow.

20. MakhanMalai – MakhanMalai is the traditional dessert of Awadhi that is

usually served in winters. It is made up of milk, castor sugar, rose water,
cardamom powder, and cream of tartar. Makhan malai is served with silver leaf,
pistachio, and saffron at the top.
21. Balushahi – Balushahi is a special dessert of Uttar Pradesh. The dish is
composed of two words, Balu means textured, and shahi means royal that
means a royal dish that is textured. It is made up of white flour, deep-fried in
oil, and then dipped it in sugar syrup. It is the most popular sweet dish of Uttar
Pradesh.

22. Mathura KePedhe – Mathura is famous for two things, first

BankeBihariMandir and second Pedhe. Pedha is originated in Mathura and
served as a Prashad in temples.

23. BanarsiPaan – BanarsiPaan is the most popular paan all over India. As the
name indicates, paan is famous in Banaras (Varanasi), a city of Uttar Pradesh.
Banarasi paan has different flavors and colors. In paan, betel leaf is used to
wrap all the ingredients. Ingredients contain gulkand, cherry, tutti fruity, and
some flavored substances. Paan is of many types like chocolate paan, dry ice
paan, Meetha paan, etc. The best time to eat Banarsi Paan is after a meal as it
acts as a mouth sweetener.

=
 JAMMU & KASHMIR

1. Rogan Josh
A must try dish for all the Lamb or meat lovers, Rogan Josh, an aromatic lamb
dish is one of the signature recipes of Kashmiri cuisine. It was introduced
in India with the coming of the Mughals. Robust with flavours of browned
onions, various spices and yoghurt, it is a very healthy low-fat dish. Try it with
rice or naan and you will yearn for more.

2. Modur Pulav
Modhur Pulav is the name given to sweetened Kashmiri rice prepared
using cinnamon, a little saffron, milk, ghee,
sugar, cashew nuts, almonds, green cardamom among several other
ingredients. This dish is sweet, flavoured and healthy with saffron as the
main spice which gives it beautiful colour and taste. And this saffron is also
grown and in Kashmir itself. The distinctive taste of this pulav is unlike
something you?ve ever tasted before. Just taste once and you will be left
craving for more.
3. Matschgand
Let the aroma of Kashmiri cuisine seduce your taste buds. Again a dish for
the meat eaters, go ahead and try Matschgand if you wish to see the gluttony
side of your personality! Matschgand is actually a dish of minced
meatballs which is cooked in spicy red gravy. And it indeed is a dish which
can totally seduce your taste buds!

4. Yakhni or Yoghurt Lamb Curry

If you wish to taste an authentic Kashmiri delicacy, then you must taste
Yakhni which is lamb cooked in yoghurt based gravy. Yakhni is flavoured
with mawal flowers, black and green cardamoms, onion paste and dry mint
leaves with aromatic fennel seeds. Have it with well-cooked rice to enjoy the
true flavour of this mouthwatering Kashmiri dish.

5. Dum Olav
While most of the Kashmiri cuisine dishes are non-vegetarian, there is
something very special prepared with potatoes for the pure veggies. Dum
Olav or Dum Aaloo, one of the most famous dishes of Kashmiri food. Dum
Aaloo is cooked with yoghurt, ginger powder, fennel and other hot spices to
give it a unique flavour and aroma. You can have it with chapatis or naan to
get the most out of this all time favourite and popular Kashmiri cuisine dish.
6. Kashmiri Muji Gaad
Served on festivals and occasions, Kashmir gaad is a dish made up of fish
prepared generally with radish or nadur. This dish is an amalgamation of
vegetarian and non-vegetarian items as the taste of fish and lotus stem
blend together to give it a unique taste while hot spices and herbs add to it's
unique yet amazing flavour and aroma. This dish is usually served
in/during festivals like ?Gaada Bata? in the month of December.

7. Aab Gosht
If you are a mutton lover then you will love Kashmiri food. Mutton is one of
the major items used in the everyday food of the Kashmiri people and you
can find almost 30 varieties of Mutton dishes in Kashmiri food. Among the
many mutton dishes one of the most popular is Aab gosht. It can be made in
two ways either Kashmiri or Iranian. The Kashmiri dish is made using milk
and several spices including cardamom and black pepper. Yummy!

8. Goshtaba
A traditional delicacy of Kashmir, Goshatba is minced mutton cooked in
flavorful yogurt gravy and spices. This dish is prepared on royal occasions
and it indeed has a royal taste and flavour which can tease you appetite to
urge for more. Hence it is popularly known as a ?dish for the Kings?. Don't
forget to try these delicious balls on your trip to the heavenly Kashmir!

9. Lyodur Tschaman
Veggies rejoice! Who said Kashmiri food isn't meant for vegetarians? Here
comes another delicacy from the picturesque hills and mountains of
Kashmir. And it's meant especially for the ones who are purely vegetarian.
A top favourite among Kashmiri vegetarians, Lyodur Tschaman is cottage
cheese cooked in creamy turmeric based gravy. One of the very few popular
vegetarian dishes which are a part of Kashmiri cuisine, Lyodur Tshaman is
cooked almost every day in the Kashmiri households.

10. Momos
Though it's not a dish of Kashmiri origin, momos are one of the super
popular things to eat in Kashmir. A Tibetan delicacy, here in Kashmir, they
are served in a blend of the original and local influences. Small and spicy
momos are dumplings stuffed with minced meat, vegetables or cheese.
Usually served with spicy sauce, momos is one of the most favourite
dishes of people across North India. If you have never tried these mouth-
watering dumplings ever then here is the call for you!
11. Thukpa
Another famous dish from Leh region which is popular across many
regions of India, Thukpa is a thick noodle-based soup with vegetables, if you
love noodles and you love soup too then it's a delight for you. Again, it's also
not a Kashmiri dish, but merely one which is extremely popular in Kashmir.
It's origin can be traced to the Eastern part of Tibet, but has become quite a
fad in several parts of the Indian subcontinent. Eat to your heart's content!

12. Skyu
Skyu is not only the traditional dish of Leh but it is also loved by the local
people so much so that they like to have it almost everyday. Skyu is thumb
sized small pieces of wheat flour or aata, cooked in sufficient quantity of
water. It's almost like the staple food dish of the people of Ladakh. Taste it
with meat and vegetables and you will hail Ladakh for this amazing dish.
13. Khambir
If you wish to try something unique in Ladakh then Khambir with butter tea
is what we would suggest! Khambir is a pan-shaped local bread with a thick
crust made from local whole wheat and it is served with butter tea which is
prepared by adding salt and butter to tea, which is yet again another
distinctive speciality of Ladakh.

14. Herbal Tea

The land of monks and monasteries, Ladakh serves you with the best herbal
tea prepared using fresh green tea leaves, salt and butter. Served by monks
with full faith and prayers, the herbal tea helps people bear the chilling cold
and also has numerous other health benifits. If you like to try new and
different variants of tea, then you must try it so as to keep yourself warm in
the chilly days and nights of Leh!

15. Paba
Time to try something traditional! This delicious dish was once the staple
food of Ladakh and it's very healthy too. Paba is made using peas and
wheat. The dough is made using roasted flours of wheat, barley, buckwheat,
peas and Ladakhi black beans, which makes it edible.
16. Tangdur
Paba is consumed with Tangdur which is buttermilk with fresh wild
vegetables.

17. Thenthuk
Thenthuk is yet another noodle soup dish from the region of
Leh! Thenthuk is a noodle soup prepared with wheat flour dough, mixed
vegetables, and some pieces of mutton or Yak meat are addded to enhance
it's taste and value. Well, if you think it's something like Thukpa then you are
surely mistaken as in Thenduk uneven pieces of noodles are mixed with
wheat flour dough. It's a very filling dish and is hence usually served either
for lunch or dinner. Let your tongue feel the difference!

18. Butter Tea

All the tea lovers, set your eyes here and don't forget to taste the
famous Tibetan Butter tea and even if you forget, you will be reminded
right there as Butter tea is an essential part of Tibetan life. It is prepared by
adding butter and salt to tea, sometimes pieces of yak meat are also added
to it! Have it the way you like. It's an important part of the Kashmiri food
cuisine, especially in the colder areas of Leh and Ladakh.

19. Wazwan
Wazwan, the traditional cuisine of Kashmir, is a gastronomic delight that
showcases the rich flavors and aromatic spices of the region. This elaborate
multi-course meal features succulent meat dishes like Rogan Josh and
Yakhni, served with fragrant rice and a variety of delectable side dishes. It is
a true feast for the senses.

NATIONAL PARK
 JIM CORBET OR HAILEY NATIONAL PARK
LOCATION: Jim Corbett National Park is a national park in India located in the Nainital district of Uttarakhand
state.

FLORA: Corbett National Park is home to different trees like karipak, rohini, ber, simal, grewia, dhak, bael,
jhingan, marorphali, kurha, khair, tendu, bakli, pula, sain etc. The most commonly seen plant around the park
is Ardisia solanacea.

FAUNA: Among other mammals found in the park are langurs, sloth bears, Asiatic black bears, Indian gray
mongooses, jungle cats, elephants, wild boars, chitals (spotted deer), barking deer, and nilgai (Indian antelope).

SPECIAL: Famous for having the highest number of tigers among Indian national parks. Covers thousands of
kilometers of stunning landscape. Allows overnight stays in certain areas.

KAZIRANGA NATIONAL PARK

LOCATION: assam

FLORA: The common trees and shrubs are Albizia procera, Duabanga grandiflora, Lagerstroemia speciosa,
Crateva unilocular, Sterculia urens, and Grewia serrulata, Mallotus philippensis, Bridelia retusa, Aphania rubra,
Leea indica, and L. umbraculifera.

FAUNA: Kaziranga boasts the largest population of greater one-horned rhinos and wild water buffaloes. Apart
from them, the national park is home to Royal Bengal Tigers, swap deer, Asian elephants which along with one-
horned rhinos and wild water buffaloes form the Big Five

SPECIAL: Kaziranga National Park famous for its one-horned Rhinoceros is located in Golaghat, Nagaon and
Sonitpur districts of Assam. Kaziranga was designated a UNESCO World Heritage site in 1985.

GIR FOREST NATIONAL PARK

LOCATION: The park is spread over an area of 1,412 sq km and is located near Junagadh and Gir
Somnath districts of Gujarat.

FLORA: The common trees and shrubs are Albizia procera, Duabanga grandiflora, Lagerstroemia speciosa,
Crateva unilocular, Sterculia urens, and Grewia serrulata, Mallotus philippensis, Bridelia retusa, Aphania rubra,
Leea indica, and L. umbraculifera.

FAUNA: The carnivores group mainly comprises the Asiatic lion, Indian leopard, jungle cat, striped hyena,
golden jackal, Bengal fox, Indian gray mongoose, ruddy mongoose, and honey badger. Asiatic wildcat and
rusty-spotted cat occur, but are rarely seen.

SPECIAL Home to the ever-charming Asiatic Lions, the Gir National Park is the only national park in India that
nurtures these royal animals. It covers a total area of 258 square kilometres specially regarded as the protected
area for these lions.

SUNDARBAN NATIONAL PARK

LOCATION: The Sundarbans National Park is a national park, tiger reserve and biosphere reserve in West
Bengal, India. It is part of the Sundarbans on the Ganges Delta and adjacent to the Sundarban Reserve Forest
in Bangladesh..

FLORA: Besides the sundari, other tree species in the forest include Avicennia, Xylocarpus mekongensis,
Xylocarpus granatum, Sonneratia apetala, Bruguiera gymnorhiza, Ceriops decandra, Aegiceras corniculatum,
Rhizophora mucronata, and Nypa fruticans palms.

FAUNA: Sundarban Animal. According to Hunter's Statistical Account of Sundarban, written in 1878, "Tigers,
Leopards, Rhinoceros, Wild Buffaloes, Wild Hogs, Wild Cats, Barasinga, Spotted Deer, Hog Deer, Barking Deer,
and Monkeys are the principal varieties of wild animals found in Sundarbans".

SPECIAL: It's famous for its mangrove forest and the royal Bengal tiger. It's covered by one hundred and two
islands. Out of these people are living in the Fifty-four islands whereas forty eight are covered by mangrove
forest. It is the best suitable way to make a sundarban tour from Kolkata in India

SATPURA NATIONAL PARK

LOCATION: Madhya Pradesh

FLORA: The flora consists of mainly sal, teak, tendu, Phyllanthus emblica, mahua, bel, bamboo, and grasses
and medicinal plants. In previous years, there have been sightings of tigers, dholes, Indian gaur and
barasingha, although these are rare.

FAUNA: Along with birds and butterflies its fauna comprises Spotted Deer, Indian Bison (Gaur), Tigers,
Leopards, Wild boar, Wild dog (locally called Dholes), Sloth bear, Black buck (unique attraction), Porcupine,
Sambhar, Barasingha, four Horned antelopes (Chowsingha), Pangolin, Marsh crocodile, Languars etc.

SPECIAL: Satpura National Park is rich in biodiversity. The animals here include leopard, sambar, chital, Indian
muntjac, nilgai, four-horned antelope, Chinkara, wild boar, bear, black buck, fox, porcupine, flying squirrel,
mouse deer, and Indian giant squirrel.

RELIGION
 CHRISTIANITY
FOUNDER: Jesus Christ OR Yeshua

BASIC PRINCIPLES: Jesus's Teachings

 Love God.
 Love your neighbor as yourself.
 Forgive others who have wronged you.
 Love your enemies.
 Ask God for forgiveness of your sins.
 Jesus is the Messiah and was given the authority to forgive others.
 Repentance of sins is essential.
 Don't be hypocritical.

PARTS OF CHRISTIANITY: Roman Catholicism, Protestantism, and Orthodox Christianity

NEW TESTAMENT: is known as a collection of writings by Matthew, Mark, Luke, John, Paul, James, and Jude.

JAINISM
FOUNDER: Rishabhanatha

BASIC PRINCIPLES: Principles of Jainism

 Ahimsa (Non-violence) to cause no harm to living beings.

 Satya (Truthfulness) to always speak the truth in a harmless manner.
 Achaurya (Non-stealing) not to take anything that is not willingly given.
 Brahmacharya (Celibacy) to control the senses including mind from indulgence.

PART OF JAINISM: The three main pillars of Jainism are ahiṃsā (non-violence), anekāntavāda (non-
absolutism), and aparigraha (asceticism).

BOOKS OF JAINISM: Agam Sutras