Japanese Geisha...

Geisha (芸者 "person of the arts") are traditional Japanese artist-entertainers. Geisha were very common in the 18th and 19th centuries, and still exist today, although their numbers are dwindling. Geisha is the most familiar term to English speakers, and the most commonly used within Japan as well, but in the Kansai region the terms geigi and, for apprentice geisha, "Maiko" have also been used since the Meiji Restoration. The term maiko is only used in Kyoto districts. The English pronunciation or the phrase "geisha girl," common during the American occupation of Japan, carry connotations of prostitution, as some young women, desperate for money and calling themselves "geisha," sold themselves to American troops.

The first geisha were all male; as women began to take the role they were known as onna geisha (女芸者), or "woman artist". Geisha today are exclusively female, aside from the Taikomochi. Taikomochi are exceedingly rare. Only three are currently registered in Japan. They tend to be far more bawdy than geisha. Other public figures who contributed to the creation of the modern geisha were Oiran, or courtesans, and Odoriko, dancing girls. The Odoriko in particular influenced geisha to include dance as part of their artistic repertoire.

Geisha were traditionally trained from young childhood. Geisha houses often bought young girls from poor families, and took responsibility for raising and training them. During their childhood, apprentice geisha worked first as maids, then as assistants to the house's senior geisha as part of their training and to contribute to the costs of their upkeep and education. This long-held tradition of training still exists in Japan, where a student lives at the home of a master of some art. This training often lasts for many years.

The course of study traditionally starts from a young age and encompasses a wide variety of arts, including Japanese musical instruments (particularly the shamisen) and traditional forms of singing, traditional dance, tea ceremony, flower arranging (ikebana), poetry and literature. By watching and assisting senior geisha, they became skilled in the complex traditions surrounding selecting, matching, and wearing precious kimono, and in various games and the art of conversation, and also in dealing with clients.

Once a woman became an apprentice geisha (a maiko) she would begin to accompany senior geisha to the tea houses, parties and banquets that constitute a geisha's work environment. To some extent, this traditional method of training persists, though it is of necessity foreshortened. Modern geisha are no longer bought by or brought into geisha houses as children. Becoming a geisha is now entirely voluntary. Most geisha now begin their training in their late teens.

India

India is the largest country in the Indian Subcontinent and shares borders with Pakistan to the west, China and Nepal to the north, Bhutan to the north-east, and Bangladesh and Myanmar to the east. Sri Lanka, the Maldives and Indonesia lie to the south-east in the Indian Ocean. It is the seventh largest country in the world by area and, with over a billion people, is second only to China in population. It's an extremely diverse country, with vast differences in geo graphy, climate, culture, language and ethnicity across its expanse, and prides itself on being the largest democracy on Earth.


 The Biggest India Cities

Delhi — the capital of India for a thousand years and the heart of Northern India.
Bangalore (now Bengaluru) — The garden city, once the sleepy home of pensioners now transformed into the city of pubs, technology and companies.
Chennai (formerly Madras) — main port in Southern India, cradle of Carnatic Music and Bharatanatyam, home of the famous Marina beach, Automobile Capital of India and a fast emerging IT hub.

Jaipur — the Pink City is a major exhibit of the Hindu Rajput culture of medeival Northern India.

Kochi (Kerala) (formerly Cochin) — Historically, a centre of international trade, now the gateway to the sandy beaches and backwaters of Kerala.

Kolkata (formerly Calcutta) — the cultural capital of India, Kolkata is home to numerous colonial buildings. It is known as The City of Joy.
Mumbai (formerly Bombay) — the financial capital of India, "Bollywood" (Indian Film Industry) hub.
Shimla — the former summer capital of British India located in the Himalayan foothills with a large legacy of Victorian architecture.
Varanasi — considered the most sacred Hindu city, located on the banks of the Ganges, one of the oldest continually inhabited cities of the world.

Delhi is said to be one of the oldest existing cities in the world, along with Damascus and Varanasi. Legend estimates it to be over 5,000 years old. Over the millennia, Delhi is said to have been built and destroyed 11 times. The oldest alleged incarnation of the city shows up in the Indian mythological epic Mahabharata as Indraprastha. The earliest historically recognized version of the city is
Delhi is the best tourist place in india. For many travellers, the first experiences in Delhi set the tone for their judgement of the city. Delhi is best known for tourist place as well as historical place.

Located on the banks of river Yamuna, Delhi consists of New Delhi (the national capital) and Old Delhi.It is home to over 15 million of people and India’s third largest city after Kolkata and Mumbai .

New Delhi was built by the British and that is reflected in its architecture. All roads in New Delhi lead to the India Gate which is a memorial to the unknown soldiers who lost their lives in World War I. Towards and along Janpath, you’ll see the international and 5star hotels, impressive buildings built to house the governmental departments, the foreign embassies and museums such as the famous National Museum and the Nehru Museum and also famous for the place Hazrat Nizamuddin Dargah. New Delhi is also the place where the new big international businesses are concentrated and extended spacious residential areas are located as contrasted with the swarming life in Old Delhi.
Old Delhi is over 2500 years old and was the captial city of the Mughal empire. It is dominated by the grand bazaar of Chandni Chowk and by the Jama Masjid which is the largest mosque in India. You will be impressed by the stillness of this place as soon as you leave the ant-hill of narrow streets, vendor stalls and rickshaws and carriages fighting for a place on the road behind. It offers some excellent views of the city as well. Another popular sight is the Old Red Fort that dominates the horizon with its minarets. Although it is in a rather neglected state, it still is an excellent place to wander around and breath in the atmosphere of the old emperor’s days.

Delhi being the primary hub, India is gradually becoming a chosen destination for many travellers. Besides Delhi, Mumbai often forms the hub of most of these travels and perhaps will be in your case as well. Whatever your landing point in India might be, wherever you might want to travel, delhigate.com remains your only online query resource service for India.

Tea culture is defined by the way tea is made and consumed, by the way the people interact with tea, and by the aesthetics surrounding tea drinking.

Tea is commonly drunk at social events, and many cultures have created intricate formal ceremonies for these events. Western examples of these are afternoon tea and the tea party. In the east, tea ceremonies differ among countries, Japan's complex, formal and serene one being the most known. Other examples are the Korean tea ceremony or some traditional ways of brewing tea in Chinese tea culture.

Unique customs also exist in Tibet, where tea is commonly brewed with salt and butter, or in the Middle East and Africa where tea plays an important role in many countries.


To the Tibetans, tea is a beverage that is just like coffee to the westerners -- a wake-up and a shake-up drink that keeps almost everyone sound and safe. In Tibet no morning can pass without drinking some tea, usually the sweet tea; and also in Tibet no meal can be complete without some tea, almost all the time the Tibetan buttered tea. The sweet tea, prepared by mixing milk and sugar with the juice from fully boiled fermented tea leaves, serves as the refreshener. Before serving, the mixture has to be further blended in a special blender. More often than not, a slim wooden cylinder is used for the blending. After the mixture is put in the cylinder, a piston is used to push and pull inside the cylinder. With the passing of the mixture through the slit between the piston and the cylinder, the mixture of butter, salt and tea is forcefully and thoroughly blended.

Town folks prefer to go to a tea house before going to work for the rest of their day. Tea houses sometimes stand as alternative places to find the ones who are otherwise expected in their workplace in the morning and in the early afternoon.

In Tibet, tea, either sweet tea or Tibetan buttered tea, is served in small or large thermo flasks, in that both are of their best smack when served hot. The local habit of drinking tea has to do with the local food composition. The Tibetans eat lots of meat of yak and goat. The strong buttered tea not only helps to keep the body warm but also helps to promote the digestion of the meat that is taken almost 3 meals a day and 365 days a year.

Butter, milk, and salt are added to brewed tea and churned to form a hot drink called Po cha (bod ja, where bod means Tibetan and ja tea) in Tibet. The concoction is also sometimes called cha su mar, mainly in Kham, or Eastern Tibet. Traditionally, the drink is made with a domestic brick tea and dri's milk (a dri is the female of the animal whose male is called yak), then mixed in a churn for several minutes. Using a generic black tea, milk and butter, and shaking or blending work well too, although the unique taste of yak milk is difficult to replicate. (see recipe)

Tibet tea drinking has many rules. One such concerns an invitation to a house for tea. The host will first pour some highland barley wine. The guest must dip his finger in the wine and flick some away. This will be done three times to represent respect for the Buddha, Dharma, and Sangha. The cup will then be refilled two more times and on the last time it must be emptied or the host will be insulted. After this the host will present a gift of butter wine to the guest, who will accept it without touching the rim of the bowl. The guest will then pour a glass for himself, and must finish the glass or be seen as rude.

There are two main teas that go with the tea culture. The teas are butter tea and sweet milk tea. These two teas are only found in Tibet. Other teas that the Tibetans enjoy are boiled black teas. There are many tea shops in Tibet selling these teas, which travelers often take for their main hydration source.

Popular Tibetan Dishes

Tibetan cooking has been influenced by its neighbor India, but makes use of ingredients indigenous to the mountains. Tibetan cuisine is similar to that of Nepal. Travel to the Himalayas and interest in Buddhism has stimulated curiosity about Tibetan culture.

There are many restaurants in Lhasa, Shigatse, and Zetang, All restaurants of various classes are decorated and furnished in the traditional Tibetan style. Diners can enjoy delicious Tibetan  dishes while admiring paintings and murals symbolizing happiness and good luck in the restaurants. High on the menu are such flavors as sausages, barley wine, butter oil tea, beef and mutton eaten with the hands, yak tongue, steamed buns, zanba made from highland barley, pastries, sweet tea, butter tea, dried beef, and xiapuqing, or minced mutton and beef.

There are also a number of Tibetan restaurants in the United States, especially in large cities and in college towns. Novices should be warned that Tibetan cheese is usually hard enough to break teeth, and should be moistened in the mouth before chewing.

Popular and Recommended Tibetan Dishes:

• tsampa (roated barley flour);


• momo (steamed or fried dumplings);


• stir-fried meats;


• thukpa (noodle soup with meat and sometimes vegetables);


• carrot cake;


• banana porridge;


• lamb with radish;


• caramel tea;


• soja (butter tea);


• barley ale


• Sha Balep - a bread stuffed with seasoned beef.
  
  
  
  • Balep korkun - a central Tibetan flatbread that is made on a skillet rather than in an oven.
  
  
  • Momos - a type of steamed ravioli, a heavier version of the Chinese jiaozi
  
  
  • Thenthuk - a type of cold-weather soup made with noodles and various vegetables.
  
  
  
  
  
  
  

Tibetan cuisine, is quite distinct from that of its neighbours, since only a few crops (not including rice) grow at such high altitude. The most important crop is barley. Dough made from barley flour, called tsampa, is the staple food of Tibet. This is either rolled into noodles or made into steamed dumplings called momos. Meat dishes are likely to be yak, goat, or mutton, often dried, or cooked into a spicy stew with potatoes. Mustard seed is cultivated in Tibet, and therefore features heavily in its cuisine. Yak yoghurt, butter and cheese are frequently eaten, and well-prepared yoghurt is considered something of a prestige item.

In larger Tibetan towns and cities many restaurants now serve Sichuan-style Chinese food. Western imports and fusion dishes, such as fried yak and chips, are also popular. Nevertheless, many small restaurants serving traditional Tibetan dishes persist in both cities and the countryside.

Most Tibetans drink many cups of yak butter tea each day. Jasmine tea is also sometimes available.  Brick tea is made by methods only distantly related to those employed in China or Ceylon. When the water boils, a great handful of the stuff is crumbled into it and allowed to stew for between five and ten minutes, until the whole infusion is so opaque that it looks almost black. At this stage a pinch of salt is added; the Tibetans always put salt, never sugar, in their tea. They very seldom, on the other hand, drink tea without butter in it. If you are at home, you empty the saucepan into a big wooden churn, straining the tea through a colander made of reed or horsehair. Then you drop a large lump of butter into it, and, after being vigorously stirred,this brew is transferred to a huge copper teapot and put on a brazier to keep it hot. When you are traveling, you do not normally take a churn with you, so everyone fills his wooden bowl with tea, scoops a piece of butter out of a basket, puts it in the bowl, stirs the mixture gently with his finger, and, finally, drinks the tea.

Alcoholic beverages include:

• Chang, a beer usually made from barley


• Pinjopo, a rice wine.

The staple Tibetan food is barley flour (rtsam-pa), which is consumed daily. Other major foods include wheat flour, yak meat, mutton, and pork.

Dairy products such as butter, milk, and cheese are also popular. The people in the higher altitudes generally consume more meat than those of the lower regions, where a variety of vegetables is available. Rice is generally restricted in consumption to the well-to-do families, southern border farmers, and monks.

`Tubo', a savoury evening gruel made of lumps of wheat flour, tsamba, dried meat and a tuber called `yuangen'.