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“Padmavati” not to release before March, according to CBFC

The "Padmavati" team, which was hoping to get a quick censor clearance after the Gujarat elections may be in for disappointing news as it is said it would not be released before March.

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"Padmavati" not to release before March, according to CBFC. IANS
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Mumbai, Dec 21, 2017: The Central Board of Film Certification is likely to appoint a panel of historians to watch “Padmavati”, after the makers of the movie stated that it was partially based on historical facts, according to sources.

The “Padmavati” team, which was hoping to get a quick censor clearance after the Gujarat elections may be in for disappointing news.

Source at the censor board said that the makers of “Padmavati” had “unnecessarily complicated its case” with an ambiguous disclaimer in its application for certification which stated that the film was partially based on historical facts.

“The content will now have to be scrutinised for authenticity,” the source said declining to be named. The film had earlier been sent back to the producers after it was found that the column for stating whether it was a work of fiction or was based on historical facts was left blank.

There were protests against the movie by some fringe Hindutva outfits which said it was “insulting to Rajput pride.” Several politicians then weighed in saying they won’t allow the release of the movie in Rajasthan.

The source in the CBFC said that “Padmavati” could only be certified in January, since December was almost over. “We have not scheduled the film. There are at least 40 feature films in different languages waiting in the queue before “Padmavati”,” the source said.

Because of the year-end, some board members were on holiday and a few others had called in sick. “Forget about appointing a panel of historians, we don’t even have a normal Examining Committee to view all the films,” the source said.

“Even by conservative estimates the film won’t be certified before the second week of January. I don’t think they can release the film before March or April. That is, provided the CBFC clears the film without any objection,” the source said. (IANS)

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Exploring the Rajasthani Cuisine

The foodie in you is sure to stumble upon more exotic and unique culinary delights if you set out to explore the place in detail

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Rajasthani snacks make a great accompaniment to a glass of their special Adraki chai (ginger tea).
Rajasthani snacks make a great accompaniment to a glass of their special Adraki chai (ginger tea).

Home to royal palaces, mighty forts and unending deserts, Rajasthan is the land of legends and kings and queens. Rajasthani cuisine is famous all over India for its rich flavours and unique cooking styles. Being an arid state, the traditional cooking style has evolved in such a way that very less water is used in cooking. More oils and spices are used in order to preserve the food for longer times. Also, Rajasthani cuisine uses milk, ghee and butter in large quantities owing to the local production and availability of dairy products. Here are some top dishes which has made the Rajasthani cuisine famous worldwide. All you have to do is contact one of the car rentals in Jaipur for a day of restaurant hopping in the city.

Daal Baati Churma
This is the signature Rajasthani dish which is a combination of baked round bread called Baati, spicy lentil curry or Daal and a lightly sweet crumble known as Churma. It is so simple yet tasty and healthy. The baati is made out of wheat flour, ghee and milk and cooked in a baati cooker or tandoor whereas the daal is made of five different types of lentils. Churma is nothing but crushed baati mixed with sugar or jaggery and flavoured with cardamom.

Gatte ki Sabzi
Gatte is the gram flour balls which are used in the preparation of various dishes. Gatte ki sabzi is an everyday dish made by cooking gram flour balls in a gravy of buttermilk and spices. The sabzi can be relished with rice or roti.

gatte
Gatte ki Sabzi.

Ker Sangri
Ker Sangri is yet another traditional dish of Rajasthan which is a preparation of dried Ker berries with Sangri beans. These berries and beans grow easily in desert conditions, and hence it evolved as a staple food item. Ker Sangri pairs best with roti, daal and rice.

Laal Maas
Rajasthani cuisine is mainly vegetarian. However, the Rajput influence has led to the inclusion of some mouthwatering meat preparations in the cuisine. Traditionally, Laal Maas used to be prepared with deer meat or boar meat. In modern days, the dish is prepared using tender mutton. The spicy red curry is best relished with bajra ki roti. Liberal use of fiery red chillies imparts the unique red colour to the curry.

Mohan Maas
This is yet another mutton dish where well-cooked delicious mutton chunks are dunked in a
rich gravy of milk, cream, spices and nuts.

Rajasthani sweets and snacks.
A man with Rajasthani sweets and snacks.

Snacks
Rajasthani snacks make a great accompaniment to a glass of their special Adraki chai (ginger tea). Kachoris and Samosas are commonly found in every local sweetmeat shop in the city. Kalmi Vada, Bikaneri Bhujia, and Mirchi Vada are some of the other snacks to be tried.

Sweets
Rajasthani cuisine is not complete without mentioning its wide variety of mouth-watering
sweets and desserts. Most of their sweets are rich preparations involving generous usage of
milk, cream, ghee, and sugar. Sweet lovers cannot miss trying out Mava Kachori, Rabri Jilebi, Malpua, Balushahi and Ghevar.

The foodie in you is sure to stumble upon more exotic and unique culinary delights if you set out to explore the place in detail. Jaipur Outstation taxi services are also available for intercity trips within Rajasthan, to make the most out of your Rajasthan food expedition journey.

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