FORENOON10;00 AM TO 1:00 PM AFTERNOON 2:00 PM TO 5:00 PM

DATE DAY BA/BCOM/B.COM(AF)/BS BED/BSC(N)/BTCM BA/BCOM/B.COM(AF)/ BTCM/BTWRE/BTME/BTS/B

C/BTS/ BNS/DNS/ /BTWRE/BTME/BLIS/ BSC/BSW/BNS/ DNS/ HM/BLIS/BTAE/BTELVI/BT
BAFD/BAFMP /BAADM BTAE/B.Arch./BAFC/BAPC BSCHOT/BMLT/BMRHIT/BRTT/ CSVI/BTECVI/BTCLEVI/
BTELVI/BTCSVI/BTECVI/BTCLE BMIT/BAFC/ BTMEVI
VI/BTMEVI BACT/BTS/BA(Philosophy)/BBA
RS/BEDSE/BAFD/BAFMP
1.6.11 WED ASP-1/CHE-1 & 2 / /BFD- ET-101A/BME-001/HSIT1/BNS- GR-3 /BFD-001 EHI-3/EEG-3/BLIS-1/BME-
027/BFD-029/BFM-038 101/BFM-007 023
2.6.11 THU MTE-10/CIC-2*/ BME-015 /BAS-014/BFMP-010 PHE-16/BPY-001/BRS-001/BFD- TS-01/BME-008/BIEE-
BCOA-001/BFD-002/BFM- 005 005/BICS-005/BIEL-003
035

3.6.11 FRI AOM-1/ / /BFD-035/BFD- ET-581F/HS1T2/BNS-102/BME- CTE-3*/BRS-002/BAHI-001/BOS- ET-302B/TS-03/ BME-

036/BFM-041 002/BFMP-012 001/BFD-026 024/BLIS-2
4.6.11 SAT AFW (E)-1**/BFD-009 ET-101B CTE-4*/BPY-002/BRS-003/PHE- ET-302A/TS-06
AFW (H)-1**/BHDA- 15/BFD-003
101**/CIC-5* /
/

6.6.11 MON AED-1/MTE-3*/BFD- ET-532A/ET-535A/BNS-103 /BME- CTE-5*/BSWE-001/PHE-10/BRS- ET-105B/TS-07/BLIS-3/BME-

010/BFD-037 003/BFMP-002/BAS-015/BFM-009 004/BAHI-002/BOS-003/BFD- 025
/BFD-31 004/BFDL-004
/BFM-036
7.6.11 TUE ACS-1/CHE-6/BFD- ET-521B/BME-017 /BAS- FST-1/BPY-003/BRS-005/BFDL- ET-540B/ET-533B/BME-009
011/bfm-030 001/BFMP-003/BFMP-011 011/BFD-025
//

8.6.11 WED AHE-1 /BFD-038/bfm-033 ES-331/HS1T4/BNS-104/ET- FHS-1/BSHF-101/BSWE- BAS-010/FHS-1/BLIS-

/BFDL-013/ 533A/BME-004/BAS-002BFMP- 002/PHE-11/BAHI-003/BAHI- 4/BME-027
004/BAR-044/BFMP-006 021/BAHI-031/BAHI-071/BOS-
004/BRS-006/BFD-012/BFDL-016

9.6.11 THU AMK-1 /BNA-21/BFD- ES-332/ET-105A /BME-018/BFMP- AOR-1/FEG-1*/FHD-2/BPY- ET-532B/ET-581C/FEG-

016/BFD-033/bfm-034 005/BAR-045/BFM-031 005/BRS-007/BFDL-014/BFD-032 1*/FHD-2
BFD-017/ / BFMP-032@

10.6.11 FRI AMT-1 /BNA-14/ ES-333/HS2T3/BNS-105/ET- BSWE-003/PHE-13/BAHI- ET-201A/BME-028/BLIS-5

BFMP-032@/BFD- 521D/ET-537B/BAS-016/BFD-014 004/BAHI-022/BAHI-032/BAHI-
014/bfmp-029 BME-005/BFMP-006/BAR-049 072/BOS-005/BRS-008/BFD-015
 11.6.11 SAT ANC-1 / ES-341/ET-523A/BME-019/BAS- FEG-2*/FHD-1/ BHDF-101/ BAS-011/ET-536A/ET-
/BFDL-001/BFD-024/BFD- 003/BFD-024/BFD-030 MIL #/BPY-006/BFD-031/BFD- 535B/FEG-2*/FHD-1/
030/bfm-028 031 BHDF-101/MIL #/ /BME-010
13.6.11 MON ACC-1//BFMP-032/ ES-342/HS2T1/BNS-106/ET- ECO-3/LSE-3 /PHE-14/BSWE- ET-501A /BME-029/BLIS-
102/BME-006/BAR-034/BFM-001 004/BOS-007/BPY-004 6/BAS-007

14.6.11 TUE EEC-9/EEC-19/MTE- ES-343/ET-204B/BME-020 /BAS- ECO-5/LSE-5 /BPY-007 ET-537A/ET-521A/ /BME-011

12/BFDL-008/BFD-018 004/BAR-035
BNA-011*/ / /BFD-
019/BFDL-002/BFMP-031@
15.6.11 WED ATR-1/ECO-2*/BNA-012*/ / ES-344/HS2T2/BNS-109/ET- CHE-4/BSWE-005/ ET-501B//BME-030/BAS-
/BFDL-009/ / BFMP-031@ 523C/BLIS-03P$ 008/BLS-7
BME-007
16.6.11 THU AWR (E)-1**/AWR (H)-1**/ ET-502A/BLIS-03P$ /BME- PHE-4 & 5/BOS-008/BPY-008 BAS-012/ET-202A/TS-
BRPA-101**/ BFDL-010 016/BAR-039 02/BLIS-03P$/BME-031
BNA-013*/ BFMP-031@

17.6.11 FRI ECO-8/LSE-7/BNA-015*/ / ES-345/HS3T1/ BNS- BSWE-006/CHE-5/MMD-011 ET-522/BLIS-03P$ /BME-012

107/ET502B/BLIS-03P$
BME-021
18.6.11 SAT ECO-4 / BNA-16*/AST-1/ ES-334/ET-204A/ET-507B/BLIS- ECO-14/MTE-4 & 5 /BOS- ET-524A/ET-534A/TS-
/PHE-09/BFDL-015/ 03P$ 009/MMD-012 04/BLIS-03P$/BAS-009
20.6.11 MON ECO-1 / BNA-017*/AEC-1/ / BESE-046/HS3T2/ET-202B/BLIS- CHE-9/MTE-14/ BAS-013/ET-531B/ET-
BFMP-029@ 03P$/BPC-001 525/TS-05/BLIS-03P$ /
BME-022/BNS-108/BAS-005 /BAR-
024
21.6.11 TUE ECO-9/LSE-10/BNA- ES-335/ET-508A/BLIS-03P$ /BAR- GR-1/BOS-010/MMD-014 ET-534C/EHI-1/BLIS-
025* /BNA-018/ BFMP- 025/BPC-002/BAS-017 03P$/BME-013
029@
22.6.11 WED ECO-12/LSE-13/BNA-022/ HS3T3/ET-505/BLIS-04P$/BNS- GR-2/BOS-014 ET-523B/EHI-2/BLIS-04P$
110/BAS-006/BESE-065/BPC-003 /BME-035
23.6.11 THU ECO-11/LSE-6/BNA-023 ES-361/ET-201B/BLIS-04P$/BAR- MTE-8/MMDE-015/MMDE- ET-508B/BLIS-04P$/BME-
/BFD-006 029/BPC-004 016/BOS-011 014
PHE-6/
24.6.11 FRI LSE-2/BNA-024*/BFD-007 ET-536B/ET-581B/BLIS-04P$ GR-4/MMDE-028/MMDE- ET-531A/EHI-4/BLIS-04P$
/BAR-014/BESE-066/ 033/MMDE-038
25.6.11 SAT ECO-7/PHE-7/BNA-031/ ES-362/ET-521C/BLIS-04P$/BNS- GR-5/LSE-1/BOS-012 ET-301A/ET-534B/ESO-
BFDL-005 111/HS3T4/BAR-015/ 5/ESO-15/
BLIS-04P$
27.6.11 MON APM-1/ECO-10*/ BNA-041 ES-363/ET-301B/BLIS-04P$ /BAR- GR-6/LSE-9/PHE-1&2/BOS-015 ET-524B/BLIS-04P$
004/
28.6.11 TUE ECO-6/LSE-12/MTE-6/ ES-364/ET581A/BLIS-04P$ /BAR- ECO-13/CHE-10/BOS-013 ET-507A/BLIS-04P$
CSI-13/BNA-051/BFDL-003 005/
 http://bestindiancooking.com/diversity-and-features-of-indian-cooking.shtml

the Food in India is classified into three major categories. Sattva, Rajas, and Tamas. Satva which stand for balance, Rajas stands
for passion, and Thamas stands for indulgence. Food is consumed according to the lifestyle of the person. For example: A King
has to be aggressive to defend his country, he would be taking food which would give much passion and that aggressiveness
which is required. When a person tries to lead his life in want of self realisaiton, he would prefer a Satvic food or known as Sattvic
diet, which would help to keep his mind in balance. Thamasic food or known as Static foods is to be taken only if its required, like
consumption of Alcohol. This is the reason why in many Indians try to abstain drinking.
. The multiple varieties of Indian cuisine are characterized by their sophisticated and subtle use of many Spices and Herbs. Each
family of this cuisine is characterized by a wide assortment of dishes and cooking techniques. Though a significant portion of Indian
food is vegetarian, many traditional Indian dishes also include: chicken, goat, lamb, fish, and other meats.
India is known for its love for food and spices, and it plays a role in everyday life as well as in festivals. Indian cuisine varies from
region to region, reflecting the varied demographics of the country. Generally, Indian cuisine can be split into 5 categories
— northern, southern, eastern, western and north-eastern.
Despite this diversity, some unifying threads emerge. Varied uses of spices are an integral part of food preparation, and are used to
enhance the flavor of a dish and create unique flavors and aromas. Cuisine across India has also been influenced by various
cultural groups that entered India throughout history, such as the Persians, Mughals, and European colonists. Though
the tandoor originated inCentral Asia, Indian tandoori dishes, such as chicken tikka made with Indian ingredients, enjoy widespread
popularity.[19]
Indian cuisine is one of the most popular cuisines across the globe.[20] Historically, Indian Spices and Herbs were one of the most
sought after trade commodities. The Spice trade between India and Europe led to the rise and dominance of Arab traders to such
an extent that European explorers, such as Vasco da Gama and Christopher Columbus, set out to find new trade routes with India
leading to the Age of Discovery.[21] The popularity of curry, which originated in India, across Asia has often led to the dish being
labeled as the "pan-Asian" dish.[22]

Unity in Diversity in Indian Food

The Indian method of cooking may be different from one region to another, but basically there is unity in its food habits.
India can be divided basically into two parts the rice eating part, i.e. the South India and the wheat eating part, i.e., the
North India. This major division may be apt for dividing it in broad divisions. Another uniting factor is the use of spices. All
through the country people use spices and a great variety of vegetables. There is greater use of vegetable in this cuisine
than in any other cuisine. 

Brahmins a high caste people are strict vegetarians usually, but in the coastal states of West Bengal and Kerala, lots of fish
is consumed even by Brahmins. The south Indians are very orthodox and eat fewer non-vegetarians, in north India people
tend to consume more non-vegetarian food. The north Indian cuisine is very rich and there is a lot of influence of mughlai
food in their cuisines. Many types of flour are used to making breads like chapattis, rotis, phulkas, puris and naan. 

Rajasthan and Gujarat being desert areas there is scarcity of water so fresh vegetables re not found in abundance. The
cuisine here uses lentils and preserves in form of achars to be consumed with every meal. The food from Tamil Nadu uses
lots of tamarind, while the food from Andhra Pradesh uses lots of chili. 

During ancient times there was a basic division of Indian food, the satwik and rajsik. The satwik food was the preferred food
of the upper caste that was full of vegetables and fruits and did not use any onion, garlic, root vegetables and mushrooms
in its cooking. The rajsik food consists of all food items except beef. The food eaten by these people was full of food that
contained such items and it gave them strength. The Indian food is now also divided on the basis of castes and you will find
Brahmins all over from India not consuming any non-vegetarian dish.
 Basic Ingredients for Indian Cooking
Making a typical Indian cooking is very simple and easy. To know the basic ingredients of Indian cooking, we just follow
some simple steps. But we should remember that north, south and west sides have all different and favorite ingredients.
For example, south Indian food is made up of mainly rice, curry leaves and coconuts. While north Indian include parathas
, chappatis and vegetables. Some of the main ingredients which are included in all sides in India are as follows: 

Coriander Leaves: These ingredients are used basically for garnishing and increasing flavors in the dishes. They are also
included along with mint leaves in the paste for fresh relishes. 

Ginger: Root of ginger is cooked for the taste and flavors. 

Ghee: It is used for frying. But mow a days, people become more conscious about their health they prefer sunflower,
vegetable and olive oil for cooking. 

Garlic: It is used along with onion for making the base of the curries and other dishes. 

Garam Flour: It is mostly used in yogurt based curries and other dishes like onion bhajias and pokodas. 

Saffron: It is used in Biryanis to increase flavors and colors in the dishes. 

Yogurt: It helps for cooling contrast in the spicy dishes. But now a day people prefer to bring it from shops rather than
preparing at home by their own.
Indian Sweets
India is not only famous for its cuisine but also for its sweet dishes. An Indian sweet includes the widest variety of sugary
delicacies, confectioneries and deserts. In south Asian countries also, the Indian sweets are very famous and are at high
demand. For matching the demand, many sweet manufactures have open their websites for sweets shops in order to order
the Indian sweets at a convenient way. 

Since India has a vast variety of different cultures and traditions the cooking style and ingredients put are also varies in
sweet dishes also. 

You may get Indian sweets like Tirangi Burfi, Rasgulla , Sohan Papri , Halwa etc. in different shapes ,sizes, and colors in
different parts of India. Indian sweets have their own importance during festivals, ceremony or any other occasions as it is
included as part of meal as it signifies prosperity, happiness and affection. 

Not only in India now a day, sweet has become the part of every culture around the world. From a birthday to marriage,
New Year to Christmas sweets is preferred at every occasion and is desired by all sweet lovers. 
Indian sweets are famous for its unique variety and taste. Puddings, muffins, deserts or any sweet dishes of any country
cannot be comparing with that of Indian sweets. One who tasted the Indian sweets will not go anywhere else for sure. With
the increase of online sweets shops the trend of our favorite sweets has increased. Now if you want to buy your favorite
sweets at any corner of the world you can do it just by ordering it through these websites.
Diversity and Features of Indian Cooking
The Indian Cooking is famous in all around the world. If we travel at any corner of the world we will find at-least one
restaurant who offer Indian dishes. Mostly all the dishes includes the spices like Turmeric, ginger, garlic, chilies, cardamom
etc. which creates a distinct flavor in the food. There are also many websites that offer the information regarding making
Indian food, with h the help of which many people try these dishes in their home and do-not go to restaurants for the same.
There are many tips and secrets which prove to be useful in making the dishes. Because of many religions and cultures it
makes Indian food unique and different. There are so many dishes are now included in Indian cooking fish curries, prawns
and many more popular dishes and the chicken recipe are treated as one of the national dish . 

Most of Indian spices are of medical values. For example, clove is very much helpful in digestion problems and for those
having toothaches, Ginger is helpful in reducing cold and cough in the body, Fenugreek is helpful for curing indigestion.
Hence, most of the Indian recipes not only have delicious taste but also have some medical values. Talking about the styles,
many of them are present here. Many styles of Indian cooking same spices are used in different manner and style to
enhance taste and color. Every style has its own unique feature. For example, when it comes to Punjabi style most of them
uses butter or ghee. Now a day, many Indian restaurants are started at every corner of the world which attracts the
customers and increases the demand of Indian cooking all over the world.
The Unique taste of Indian Food
Whenever one thinks of Indian food the image that comes in mind is that of hot spicy food. It is full of fat and foreigners
find it difficult to consume. The truth is that the Indian have perfected the habit of cooking and blending spices in a perfect
mixture. Indian food has a wide range of fresh vegetables and fruits, which they use for cooking and at the same time;
retain the freshness of fruits and vegetables. The ingredients used in Indian food are most of the time made of fresh
ingredients that do not have any preservatives. It is certainly better to have food that is fresh and without preservatives. 

The spices used in Indian food like ginger, garlic, green chilies, asafetida, turmeric, etc. have healing powers as well as
medicinal properties. The traditional Indian meal constitutes of all the necessary elements of food like fiver, carbohydrates,
protein, fats. It gives you a balanced meal. 

It is said that Indian food contains spices and is hot. This fact is true, but you can use less spices and use less chili
according to your taste. The amount of chili added in any dish depends on the taste and preference of that family. SO you
can reduce the amount of chili you add to the foods. Another fact is that, not all the Indian food contains many spices. The
flavor of the main ingredient is not lost by using many spices. 
The amount of oil you use is according to your choice. You can use less oil for preparing the same dish. Many Indian dishes
are prepared by roasting, steaming, boiling, grilling, etc. These dishes do not need any oil. Though, there are few dishes in
Indian food that are very rich, oily and fatty. You can avoid consuming these dishes. The tandoori items of Indian food are
all grilled without any oil. So the unique taste of Indian food is healthy and tasty.
Unity in Diversity in Indian Food
The Indian method of cooking may be different from one region to another, but basically there is unity in its food habits.
India can be divided basically into two parts the rice eating part, i.e. the South India and the wheat eating part, i.e., the
North India. This major division may be apt for dividing it in broad divisions. Another uniting factor is the use of spices. All
through the country people use spices and a great variety of vegetables. There is greater use of vegetable in this cuisine
than in any other cuisine. 

Brahmins a high caste people are strict vegetarians usually, but in the coastal states of West Bengal and Kerala, lots of fish
is consumed even by Brahmins. The south Indians are very orthodox and eat fewer non-vegetarians, in north India people
tend to consume more non-vegetarian food. The north Indian cuisine is very rich and there is a lot of influence of mughlai
food in their cuisines. Many types of flour are used to making breads like chapattis, rotis, phulkas, puris and naan. 

Rajasthan and Gujarat being desert areas there is scarcity of water so fresh vegetables re not found in abundance. The
cuisine here uses lentils and preserves in form of achars to be consumed with every meal. The food from Tamil Nadu uses
lots of tamarind, while the food from Andhra Pradesh uses lots of chili. 

During ancient times there was a basic division of Indian food, the satwik and rajsik. The satwik food was the preferred food
of the upper caste that was full of vegetables and fruits and did not use any onion, garlic, root vegetables and mushrooms
in its cooking. The rajsik food consists of all food items except beef. The food eaten by these people was full of food that
contained such items and it gave them strength. The Indian food is now also divided on the basis of castes and you will find
Brahmins all over from India not consuming any non-vegetarian dish.
Enjoy Special Indian Thalis
Indian food is very diverse. You get all types of food and even if the name of the item is the same you will find that the
taste is quite different. There are many different food items available in Indian meals. Thali is one such meal. You get many
dishes in one serving. Thali is generally a full plate of meal in which there is a variety of vegetables, lentils, chutney, non-
vegetarian dishes, papads, pickles, curd and also sweets. 

A thali is a metal plate in which a number of bowls are arranged inside the plate. In south India the Thali is on a banana
leaf. There are different types of vegetable in the small bowls. In the centre of the thali is the rice and chapattis. Every
region of India has different types of thalis. The north Indian thali has got vegetables like Beans or cottage cheese
vegetable, in Rajasthan the thali has gate ki sabji and papad ki sabji. The non-vegetarian thali has one non-vegetarian dish
that contains spice of that region. The flavor of each thali is different from the thali of other region. If the thali is from
Gujarat region, then the flavors of the vegetables will be Gujarat based. In the same manner south Indian Thali has
sambhar, Rasam, etc. that are specifically from south India. 

The food that is served is unlimited. You can take as much as you want. The restaurants do not allow two people to eat
from one thali. The taste of each and every type of thali is different. You can enjoy your food to the full and enjoy special
delicacies of that region if you are having thali. If you are visiting any region of India and want to enjoy all its delicacies at
one go, then thali is the best option for you. The food is tasty as unique to the region. You can get a south Indian thali in
any south Indian restaurant in New Delhi. Enjoy your thali.