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The Indira Point lighthouse was commissioned into service on 30 April 1972. [8] [9]Located 500 kilometres north of the epicenter of the 2004 Indian Ocean earthquake, the southernmost tip subsided 4.25 metres (13.9 ft) after the earthquake, and many of the inhabitants went missing in the tsunami that followed. [10]
Indira Point, formerly called India Point, the southernmost point of India; See also. Indian Point (disambiguation)
[20] [21] [22] It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, and is often regarded as a fiery, spicy dish. [23] Keema matar (English: "peas and mince"), [24] also rendered "keema matar", is a dish from the Indian subcontinent, made from minced meat and peas.
Idiyappam is a culinary speciality throughout the Indian states of Tamil Nadu, Kerala, Karnataka and Sri Lanka.The name idiyappam derives from Tamil. The Tamil word 'Idi' together forms the name Idiyappam. The dish is also, frequently, called as noolappam or noolputtu, originating from the Tamil word nool, meaning string or
Bombay Brasserie, Kensington, England, United Kingdom Vimala's Curryblossom Cafe, Chapel Hill, North Carolina, United States Maruti Indian Restaurant, Portland, Oregon, United States
Mount Thullier, which is part of this range, has the highest elevation of any point in the Nicobars, at 642 m above sea level. [6] Indira Point (6°45’10″N and 93°49’36″E) is the southernmost point of the Great Nicobar Island and India itself. Indira Point subsided 4.25 m in the 26 December 2004 tsunami and the lighthouse there was ...
The point NJ9842 is on the Saltoro Mountain Range, at the top of the Chalunka Lungpa valley that runs north from the village of Chalunka. The immediate south of the point is occupied by the Korisa Glacier, the source of the Chalunka Lungpa stream which flows into the Shyok River. To the southeast of NJ9842 is the Urdolep or Waris Glacier, which ...
Hyderabad was conquered by the Mughals in the 1630s, and ruled by its Nizams.Mughlai culinary traditions joined with local traditions to create Hyderabadi cuisine. [1]: 92 Local folklore attributes the creation of Hyderabadi biryani to the chef of the first Nizam, Nizam-ul-Mulk, Asaf Jah I, in the mid-18th century, during a hunting expedition.
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