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Dhimay
Dhimay, Dhimaya (Nepal Bhasa: धिमय्) or Dhime (धिमे) is a drum, and according to the Sachs-Hornbostel classification belongs to the category of double-headed cylindrical membranophone.Contents1 Description 2 Playing technique 3 History 4 Performance 5 Occasions 6 ReferencesDescription[edit] The drum is rather big compared to other drums played by the Newars in Nepal. The size of this instrument varies from diameter of 40 inches to 51 inches and length of 17 inches to 21 inches.[1] The shell of the drum is made of wood or metal. Sometimes wooden drums are partly covered with metal foil. The shape of old Dhimay
Dhimay
drums is mostly irregular, formed by the natural shape of the piece of wood being used to make the drum body (see image at the mimo-db). Modern drums are either cylindrical or slightly barrel-shaped. Both heads are made of goat skin
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Musical Instrument Classification
Throughout history, various methods of musical instrument classification have been used. The most commonly used system divides instruments into string instruments, woodwind instruments, brass instruments and percussion instruments; however, other schemes have been devised.Contents1 Chinese classification 2 Western classification 3 Mahillon and Hornbostel-Sachs systems 4 André Schaeffner4.1 Elementary organology5 Range 6 Other classifications6.1 Indonesian instruments 6.2 West African instruments 6.3 Kurt Reinhard 6.4 Persia7 See also 8 ReferencesChinese classification[edit] The oldest known scheme of classifying instruments is Chinese and dates from the 3rd millennium BC.[citation needed] It grouped instruments according to the materials they are made of
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Jaa (food)
Newa cuisine
Newa cuisine
(also referred to as Newar cuisine) is a subset of Nepalese cuisine
Nepalese cuisine
that has developed over centuries among the Newars of Kathmandu
Kathmandu
( Kathmandu
Kathmandu
is called Yen in Nepal bhasa
Nepal bhasa
language), Nepal. Newa cuisine
Newa cuisine
is the most celebrated food variety in the country that consists of over 200 dishes. It is more elaborate than most Nepalese cuisines because the Kathmandu
Kathmandu
Valley has exceptionally fertile alluvial soil and enough wealthy households to make growing produce more profitable than cultivating rice and other staples. Food is the integral part of Newar culture. Different kind of foods are prepared for different occasions, considering the climate and nutritional needs for body
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Membranophone
A membranophone is any musical instrument which produces sound primarily by way of a vibrating stretched membrane. It is one of the four main divisions of instruments in the original Hornbostel-Sachs scheme of musical instrument classification. Most membranophones are drums
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Gunla Bajan
Gunlā Bājan ( Nepal
Nepal
Bhasa: गुंला बाजं) is devotional music played by the Newars
Newars
of Nepal.[1] "Gunla" is the name of the tenth month in the Nepal
Nepal
Sambat calendar, which corresponds to August, and "bajan" means music and also music playing group.[2] Gunla
Gunla
is a holy month for Newar Buddhists[3] when they recite the scriptures and visit places of worship playing devotional music. The practice of observing the sacred month is descended from the rains retreat dating from the Buddha's time when monks stayed in one place and taught the Dharma.[4]Contents1 Performances 2 Music 3 Instruments 4 ReferencesPerformances[edit] Societies based on locality or caste, in which membership is hereditary, organize Gunla
Gunla
Bajan performances. These groups follow an annual calendar of public performances
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Newa Cuisine
Newa cuisine
Newa cuisine
(also referred to as Newar cuisine) is a subset of Nepalese cuisine
Nepalese cuisine
that has developed over centuries among the Newars of Kathmandu
Kathmandu
( Kathmandu
Kathmandu
is called Yen in Nepal bhasa
Nepal bhasa
language), Nepal. Newa cuisine
Newa cuisine
is the most celebrated food variety in the country that consists of over 200 dishes. It is more elaborate than most Nepalese cuisines because the Kathmandu
Kathmandu
Valley has exceptionally fertile alluvial soil and enough wealthy households to make growing produce more profitable than cultivating rice and other staples. Food is the integral part of Newar culture. Different kind of foods are prepared for different occasions, considering the climate and nutritional needs for body
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Momo (dumpling)
Momo is a type of South Asian dumpling; native to Tibet, Nepal, and the Sikkim, Assam
Assam
and Darjeeling
Darjeeling
regions of India
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Baji (food)
Baji ( Nepal
Nepal
Bhasa: बजि, Nepali: चिउरा, chiura, English: flattened rice) is a type of beaten rice eaten in Nepal. The most common word for it, and the one visitors to Nepal
Nepal
will generally encounter, is "chiura." "Baji" is the term used by the Newar culture in the Kathmandu Valley. Rice
Rice
is a staple in Nepal, as throughout South Asia. The grain is incorporated into everyday life, festivals, and rituals. Chiura is a common snack among farmers and workers in rural Nepal. The snack is made by pounding rice.[1] The dish can be served with yogurt, curry, and or meat. Often chiura is paired with tea as a mid-morning snack in the fields. Chiura holds an important place in the traditional Nepali wedding ceremony. Chiura is usually included in the brideprice, any valuables or wealth given to the bride’s family by the groom
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Chataamari
Chatānmari (Nepali: चतांमरि, translit. catā̃mari, Nepal
Nepal
Bhasa: चतांमरि) is a kind of rice crepe. It is a traditional specialty of the Newars of the Kathmandu
Kathmandu
Valley in Nepal
Nepal
and is eaten during festivals and other special occasions. Chatānmari is now widely eaten as a snack, and has become popular among other cultures too. Many restaurants in Kathmandu
Kathmandu
serve chatānmari as an appetizer
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Yomari
Yomari, also called Yamari, is a delicacy of the Newar
Newar
community in Nepal. It is a steamed dumpling that consists of an external covering of rice flour[1] and an inner content of sweet substances such as chaku. The delicacy plays a very important role in Newaa society, and is a key part of the festival of Yomari
Yomari
punhi.[2] According to some, the triangular shape of the yamari is a symbolical representation of one half of the shadkona, the symbol of Saraswati
Saraswati
and wisdom.[3]Contents1 Etymology 2 History 3 Festival 4 See also 5 References 6 External linksEtymology[edit] The name Yamari comes from two Nepal
Nepal
Bhasa words, "ya:" meaning "to like" and "mari" meaning "delicacy". So, literally, it is a delicacy which is very popular. History[edit] The Yomari punhi
Yomari punhi
festival is said to have started from panchal nagar (present day Panauti)
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Choila
Chhwela (Nepali: छ्वेला) is a typical Newari dish that consists of spiced grilled buffalo meat.[1] Though the dish is traditionally popular with water buffalo meat, nowadays mutton, chicken & duck meat are also being used. Usually eaten with rice flakes (Chiura), this dish is typically very spicy, hot & mouth watering. It is considered a necessary part of the diet in festivals among the Newar
Newar
community along with several other ingredients. It is also an important ingredient of Samay Baji. References[edit]^ " Choila
Choila
receive limelight in New Delhi". ReportersNepal.com. 27 January 2011. This Nepalese cuisine–related article is a stub
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Takha
Takha is a tehsil in Etawah
Etawah
district, Uttar Pradesh, India. It was created when Samajwadi Party ruling in Uttar Pradesh. It is 35 kilometers eastern away from district head quarter Etawah. Hindi is main language of this tehsil.This article about a location in Uttar Pradesh
Uttar Pradesh
is a stub
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International Standard Book Number
"ISBN" redirects here. For other uses, see ISBN (other).International Standard Book
Book
NumberA 13-digit ISBN, 978-3-16-148410-0, as represented by an EAN-13 bar codeAcronym ISBNIntroduced 1970; 48 years ago (1970)Managing organisation International ISBN AgencyNo. of digits 13 (formerly 10)Check digit Weighted sumExample 978-3-16-148410-0Website www.isbn-international.orgThe International Standard Book
Book
Number (ISBN) is a unique[a][b] numeric commercial book identifier. Publishers purchase ISBNs from an affiliate of the International ISBN Agency.[1] An ISBN is assigned to each edition and variation (except reprintings) of a book. For example, an e-book, a paperback and a hardcover edition of the same book would each have a different ISBN. The ISBN is 13 digits long if assigned on or after 1 January 2007, and 10 digits long if assigned before 2007
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Sanyaa
Sanyaa is a special type of dried fish prepared by the Newars. See also[edit]Food portalList of dried foodsv t e Dried fish
Dried fish
and dried seafoodDried fishBacalhau Baccalà Balyk Bokkoms Boknafisk Bombay Duck Cantonese salted fish Craster kipper Dried and salted cod Dried shredded squid Fesikh Gwamegi Jwipo Katsuobushi Kipper Kusaya Maldive fish Mojama Piracuí Sanyaa Stockfish Tatami Iwashi VoblaDried seafoodConpoy Dried shredded squid Dried shrimp MusciameMisc.List of dried foodsThis cuisine-related article is a stub
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Sanyaakhunya
Sanyakhuna (Newari: सन्याखुना) is a special type of jelly like food prepared and consumed primarily by the Newars of Nepal. Buffalo stew is made with bones for extra flavor taken our afterwards and more over gelatinous skin with meat attached is preferred. A good ratio of water (soup) is preferred. Spices are added. Some of the soup is taken out and juice of a local citric fruit (jhamsi in newari) which taste like lemon but with a flavor of mandarin is added for more flavor.Finally smoked dry fresh water fish is fried and added. It is cooled down to make a meat aspic jelly which is called sanyakhuna. Sanya meaning died fish and khuna meaning broth.This cuisine-related article is a stub
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Thwon
Thwon ( Nepal
Nepal
Bhasa:थ्वं) is a type of alcoholic beverage. It is prepared on festivals and special occasions by the Newars. It is brewed from rice. This is a kind of Country Beer. Generally it can also be called Rice beer.Contents1 Types 2 Cultural significance 3 See also 4 ReferencesTypes[edit] There are three types of Thwon:Red White BrownThe red variety is closer to wine. The white variety is thicker in consistency and can be very sweet. The Brown varety is more thicker. Generally this type of Thwon is made from maize and only used to drink in winter season only.This type of Thwon is called Taku Thwon in Nepal
Nepal
Bhasa language. Cultural significance[edit] This drink is very closely related to the culture of Newars
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