Weather in India: A Kaleidoscope of Diversity
Introduction:
India, a land of immense geographical and cultural diversity, also boasts a fascinating range of weather patterns. From the snow-capped peaks of the Himalayas in the north to the tropical beaches of the south, the weather in India is as diverse as its people. In this blog, we will take a closer look at the various climatic zones and weather phenomena that shape the Indian subcontinent throughout the year.
The Monsoon Marvel:
One cannot talk about the weather in India without mentioning the monsoon season. The monsoons play a vital role in the country's agriculture and are eagerly awaited by farmers and city dwellers alike. Lasting from June to September, the monsoons bring much-needed rain to the parched land, rejuvenating rivers, lakes, and forests. The southwest monsoon is responsible for the majority of the country's annual rainfall, and different regions experience varying intensities of rainfall.
Seasonal Variation:
India experiences four distinct seasons: winter (December to February), summer (March to May), monsoon (June to September), and post-monsoon (October and November). Each season has its unique characteristics, offering different experiences and challenges across the country.
Winter: In the northern parts of India, winter can be bitterly cold, with temperatures dropping close to freezing. However, the southern regions enjoy a more moderate and pleasant climate during this time.
Summer: Summers in India can be scorching, particularly in the central and northern regions, where temperatures often soar above 40 degrees Celsius (104 degrees Fahrenheit). Coastal areas experience more temperate conditions due to the influence of sea breezes.
Monsoon: The arrival of the monsoon brings relief from the summer heat, but it also brings heavy rainfall and occasional flooding. The western coast and the northeast region receive the highest amount of rainfall during this season.
Post-Monsoon: After the monsoons, the country enters a transitional phase. This period sees a decrease in rainfall and gradually transitioning temperatures as India prepares for winter.
Regional Variations:
The vast size of India contributes to significant variations in weather across different regions. Let's explore some of the distinctive weather patterns experienced in various parts of the country:
Northern India: The northern states witness hot summers and freezing winters, with regions like Jammu and Kashmir experiencing heavy snowfall. The Himalayas protect this region from the impact of monsoons, resulting in relatively drier conditions.
Western Coast: The states along the western coast, including Maharashtra, Goa, and Kerala, experience a tropical monsoon climate. These regions receive heavy rainfall during the monsoon season, with lush green landscapes and beautiful waterfalls.
Northeast India: The northeastern states receive substantial rainfall throughout the year, with heavy showers during the monsoons. This region is known for its breathtaking landscapes, dense forests, and diverse wildlife.
Desert Regions: Rajasthan and parts of Gujarat fall within India's arid zone, characterized by scorching summers and limited rainfall. The Thar Desert, also known as the Great Indian Desert, experiences extreme temperatures and sparse vegetation.
Conclusion:
The weather in India is a fascinating amalgamation of climatic zones, seasonal variations, and regional differences. It showcases the country's natural diversity and influences various aspects of life, including agriculture, tourism, and cultural traditions. Whether you're planning a visit to India or simply intrigued by its climatic diversity, understanding the weather patterns can help you make the most of your experience in this captivating country.
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Kabobs, the succulent skewers of marinated and grilled meat, have been a beloved culinary tradition for centuries. Originating in ancient Persia, these flavorful creations have since evolved and spread throughout the Mediterranean and beyond, taking on diverse forms and flavors. In this article, we'll explore the rich history and evolution of kabobs, tracing their journey from their humble beginnings to their modern-day popularity in restaurants like Naan and Kabob. Read the article to know more.
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Palestinian seb3 baharat recipe roundup
#1
Arabic-language, Palestinian youtuber, from her mother
1/2 Tbsp nutmeg (جوزة الطيب) (optional)
1 1/2 Tbsp cassia cinnamon (قرفة) (quills or bark)
3 Tbsp allspice (بهار حلو)
1 1/2 Tbsp cardamom (هيل)
1/2 Tbsp cloves (قرنفل)
1 1/2 Tbsp black pepper (فلفل أسود)
1/2 Tbsp ginger (زنجبيل)
1 1/2 Tbsp coriander (كزبرة)
1/2 Tbsp dried lemon / loumi (لومي)
Measurements after grinding. Tbsp = ملعقة كبيرة, tsp = ملعقة; not US customary measurements.
Comment says ginger is modern; Wikipedia says loumi is commonly an ingredient in Gulf-region 7-spice.
#2
English-language, Palestinian youtuber, from her grandmother
1 cup black pepper
1/3 cup cinnamon
1/2 cup allspice
1/4 cup cardamom
1/4 cup cumin
3 cloves
2 nutmeg pods
Measurements before grinding. US customary measurements.
#3
English-language, Palestinian food writer.
6 tablespoons whole allspice
6 cassia bark sticks or cinnamon sticks
3 tablespoons coriander seeds
1 tablespoon black peppercorns
1 teaspoon cardamom seeds
1/2 teaspoon cumin seeds
10 whole cloves
2 blades mace
1/2 whole nutmeg, crushed
Called "nine-spice" but it's the same blend. Measurements before grinding; US customary measurements.
#4
East Jerusalem Goods store, seems to be owned by Israelis?
"Our baharat is a mixture of: clove spice, English pepper, black pepper, nutmeg, cardamom spice, cumin, and a touch of dry coriander."
"English pepper" refers to "فلفل انجليزي" "falfil inglizi" "English pepper" aka "فلفل افرنجي" "falfil afranji" "French pepper" aka "بهار حلو" "bhar hloo" "sweet spice" aka allspice. A direct translation of the Hebrew "פלפל אנגלי"; it doesn't seem to be in common use in Arabic otherwise.
#5
English-language, some white lady living in the "Middle East" claims this is used by "Arabs in Israel"
1 tbsp ground cardamom pods (the black seeds inside)
1 tbsp ground dry ginger
½ tbsp ground nutmeg
1 tbsp ground black pepper
1 tbsp ground cinnamon
½ tbsp allspice
Measurements after grinding. US customary measurements.
#6
English-language, "Levantine" food blogger, recipe from mother & grandmother
1 tablespoon Coriander
1 tablespoon Allspice
1 tablespoon Cumin
1 tablespoon Cloves
1 tablespoon Black pepper
1 tablespoon Cinnamon
1 tablespoon Nutmeg
Measurements after grinding. US customary measurements.
#7
Arabic-language, labelled "Palestinian", page with various regional recipes
2 parts allspice berries (فلفل إفرنجي حب؛ بهار، فلفل هلو؛ كباب صينية)
1 part black peppercorns (فلفل أسود حب)
1/2 part cloves (قرنفل)
1/2 part ground cinnamon (قرفة مطحونة)
1/2 part cumin seeds (كمون حب)
1/2 part ground ginger (زنجبيل مطحون)
1/3 part nutmeg, whole or ground (جوزة الطيب مطحون أو حب)
The recipe gives various terms for allspice which in fact refer variously to allspice (the first three) and cubeb berries (the last one). In this context allspice is certainly what is meant.
Measurements variously before and after grinding. It's unclear whether the "parts" (جزء) are by volume or weight; black pepper is almost twice as dense as allspice...
#8
English-language, comment on "Middle Eastern" recipe that calls for "baharat":
"My family is Palestinian and came from Jordan. The 7 Spice Mixture we use is Allspice, Cinnamon, Nutmeg, Clove, Black Pepper, Cumin and Coriander.”
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