| GM New Delhi, India |
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Date: 10-12 November 2005
Location: Hyatt Regency, New Delhi
REGISTER NOW!
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| GM VENUE |
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Hyatt Cuisine
Hyatt
Regency Delhi introduces a whole new dimension of cuisine offerings.
Delhi ka Aangan is the world's first restaurant specialising in
authentic Delhi cuisine.
TK’s is an oriental grill restaurant and its signature dishes are prepared in front of guests on teppanyaki grills.
La
Piazza offers oven-fresh pizzas, al dente pastas and fine wines will
head for and The Cafe is the favourite stop for all day dining of local
and international fare.
www.delhi.hyatt.com
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| Basic Hindi |
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Words that might be useful for your trip to India:
My name is ____ Mera nam ____ hai
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What is your name? Apka nam kya hai?
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| Did you know ... |
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That
Albert Einstein said: "We owe a lot to the Indians, who taught us how
to count, without which no worthwhile scientific discovery could have
been made."
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That
Mark Twain said: "India is, the cradle of the human race, the
birthplace of human speech, the mother of history, the grandmother of
legend, and the great grand mother of tradition. Our most valuable and
most instructive materials in the history of man are treasured up in
India only."
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And
that Hu Shih, former Ambassador of China to USA said: "India conquered
and dominated China culturally for 20 centuries without ever having to
send a single soldier across her border."
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INDIA Newsletter
----------------------------------------- 1 more week for the EARLY Bird rate!
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Nr. 4 - September 2005
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Dear Karina,
It was my idea to put the countdown to the GM on the
website and now every day I can see how long it is
before we leave for India! It’s also a little bit
scary as it seems we still have so much to do ;-)
Registrations are flowing in steadily, probably due
as much to the social events as the formal
programme, and Karina and Craig are busy planning
what they’re going to do for the extra week that
they’re staying on. Check out the latest news and
information below and remember, the Early Bird ends
next Wednesday 21 September!
Lucie Hime
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It’s Friday, it must be the Publishers’ Meeting
One of the highlights of the India General Meeting
will be the extended Publishers’ Meeting chaired by
Rob Paterson, Group MD of Friday-Ad. Friday-Ad’s
principal publication is a free-distribution weekly
pick-up publication now available in 68 towns and
cities across the UK, so Rob is uniquely qualified
to lead ICMA publishers through a review of how
classified publishers should respond to the
‘free-ads, free-access’ challenge as was discussed
at the Barcelona Publishers’ Meeting. Rob and his
team have been steadily working through their
actionpoint list since then, and the first session
will allow publishers to share their experiences and
activities (successful and unsuccessful), and map
the significant changes in different markets.
The external speaker at this Publishers’ Meeting is
an outsourcing expert, Ajay Sethi from Corporate
Catalyst, who will take you through the do’s and
don’ts of outsourcing various business processes
before Friday-Ad and Buy & Sell report on their
real-life experiences as outsourcing pilots.
There’ll also be a twin-track option here with a
group focusing on the best cost-saving ideas. The
third session breaks everyone into workgroups to
look at how publishers can best leverage their
resources and get that extra little bit of profit or
performance from their assets. Don’t miss it!
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Timeline
1 MORE WEEK FOR THE EARLY BIRD
REGISTRATION FEE!
And of course you will receive the
India e-newsletter every two weeks, up to the General
Meeting in November.
SEPTEMBER
21 Sep. 2005: End of the EARLY BIRD
registration fee. The STANDARD conference
registration fee will now apply
OCTOBER
12 Oct. 2005: LATE conference
registration fee will apply
17 Oct. 2005: Apply for a visa
NOVEMBER
5 Nov. 2005: Head Office is leaving for
New Delhi
10 - 12 Nov. 2005: The General Meeting in
New Delhi, India
13 Nov. 2005: Day trip to the world famous Taj
Mahal
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Things to do now!
Things to do now!
At this moment of time, there is actually only 1
thing to do, REGISTER for the ICMA General Meeting
in India! You can enjoy the EARLY BIRD Conference
Fee for 1 more week, so click below to register.
If you do have problems opening the Registration
page on the ICMA website, please contact
k.vanlenthe@icmaonline.org and you will receive a
Registration Form by email!
Don't forget to book your flight, see your doctor in
regards to your vaccination schedule and get a visa!
Register NOW at the EARLY BIRD rate!
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Tame elephants control wild cousins
In India's north-eastern state of Assam, groups of
tame elephants, called kunkis, are used to control
the excesses of their wild cousins.
Prowling wild herds cause a lot of chaos and a
number of accidents every year. In the old days
wildlife experts tried to keep the elephants away
from the villages using tripwires and "red chilli
bombs". Nowadays they use a more civilised and
unique tactic that has been perfected as part of a
human-elephant conflict-mitigation strategy. In one
badly affected district where the tactic was first
tried, the number of accidents has been halved.
The kunkis or tame elephants form the core of the
"anti-depredation" squads, which have been formed by
the Assam forest department, supported by the WWF.
First, the forest officials track the movement of
the herds of wild elephants, than expert handlers,
or mahouts drive the tame elephants in the path of
wild herds to get them to back off. More than 200
"raids" have been conducted so far.
Assam's forestry minister, Pradyut Bordoloi, said 50
"anti-depredation units" had been set up with
forestry officials, mahouts and equipment such as
searchlights and sound generators.
For the full article, click here
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Delicious India #4
Gujaratis, on the far northwestern cost of the
sub-continent, have perfected the art of vegetarian
cooking. From the simplest lentils and vegetables,
they can create a mouth-watering variety of food.
Gujarat is known as the land of milk and butter and
predictably, yoghurt and buttermilk are a part of
the Gujaratis' daily diet. While in Gujarat, a
'thali' dinner - literally meaning a meal served on
a silver platter- is a delight you must not miss. An
endless procession of fresh vegetables cooked in
aromatic spices, a variety of crisp, fried snacks
and an array of delectable confections typically
appear in the 'thali'.
In Gujarat, during winter when green vegetables are
available in plenty, a delicious vegetable
concoction called ‘undhyoo’ is made using potato,
brinjal (Indian aubergine), and green beans amongst
several other vegetables.
The main dish of Gujarati cuisine is the ‘khichdi’,
a simple lentil and rice mixture. It is eaten with
‘kadhi’, a savoury curry made with yogurt using bay
leaves, ginger, chilies and finely chopped
vegetables as a garnish with onions and pickle.
Using the same lentils and rice, Kutchi kitchens
produce delectable items like the ‘khaman dhokla’, a
salty .....
Read more here, also about Rajasthani food!
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