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India is the largest country in the Indian subcontinent and seventh largest country in the world. It's an extremely diverse country, with vast differences in geography, climate, culture, language and ethnicity, and prides itself on being the largest democracy on Earth.

Almost every State in India has over ten major tourist destinations and there are cities which can not be fully experienced even in one full week. The Taj Mahal is widely recognized as the jewel of Muslim art in India and one of the universally admired masterpieces of the world's heritage. It is bigger and more majestic than it looks in photographs. The Capital and the heart of India, Delhi is both modern and historical. Having monuments such as the Red Fort and Qutub Minar, it also provides modern facilities to its visitors. Hindu religious rituals, some harking back to the Vedic age, 5,000 years ago, Varanasi is the oldest living city of the world and the birthplace of Hinduism. Gandhi Ashram is located in Ahmedabad and was once the house of Mahatma Gandhi. Founded by Mahatma Gandhi in 1915 it lies on the tranquil stretch of the Sabarmati river and was referred to as the Satyagraha Ashram during the lifetime of the Mahatma.

Sangla Valley is considered one of the most beautiful valleys of the world lies in the upper regions of Himachal Pradesh. It is extremely scenic with photogenic landscapes and unforgettable landscapes. Leh is known to be on the top of the world. One of the highest inhabited cities of the world. It gives a different idea of high altitude altogether with unbelievable landscapes. In a state full of secluded and ravishing beaches, Kochi is one of the most sought after tourist destination. It is advisable to visit the surrounding beach cities of Kochi. Don't forget to experience backwaters of Kerala in a house boat. Beautiful Island territory of India in the Bay of Bengal, Andaman islands can be considered one of the best island destinations in the world.

Depending on the area and terrain National Parks provide ample opportunities to the visitors to have a close encounters with the wilds. Indian National Parks have great variety and range of attractions and activities including the observation of their flora, avifauna, and aquafauna, or witnessing various wild creatures in their natural surroundings from on foot or a viewpoint riding upon an elephant or from inside a jeep.

There are also some government-run stores like the Cottage Emporium in New Delhi, where you can sample wares from all across the country in air-conditioned comfort. In terms of clothing, most of the states have their speciality to offer. For example go for silk sarees if you are visiting Benaras; Block prints if you are in Jaipur.

Indian cuisine takes its place among the great cuisines of the world. Cuisine in India varies greatly from region to region. The "Indian food" served by many so-called Indian restaurants in the Western hemisphere is inspired by North Indian cooking, specifically Mughlai cuisine, a style developed by the royal kitchens of the historical Mughal Empire, and the regional cuisine of the Punjab.

North India is wheat growing land, so you have Indian breads (known as roti), including chapatti (unleavened bread), paratha (pan-fried layered roti), naan (cooked in a clay tandoori oven), puri (deep-fried and puffed up bread) and many more. A typical meal consists of one or more gravy dishes along with rotis.

In South India, the food is mostly rice-based. A typical meal includes sambhar (a thick vegetable and lentil chowder) with rice, rasam (a thin, peppery soup), or avial (mixed vegetables) with rice, traditionally served on a banana leaf as a plate. Seasoning in South India differs from northern regions by its ubiquitous use of mustard seeds, curry leaves, pulses, fenugreek seeds, and a variety of souring agents such as tamarind and kokum.

To the West, you will find some great cuisine groups. Gujaratis make some of the best snack items such as the Dhokla and the Muthia. Mumbai is famous for its chaat. The adjacent states of Maharashtra and Goa are renowned for their seafood.

To the East, Bengali and Odishan food makes heavy use of rice, and fish due to the vast river channels and ocean coastline in the region. Typical Bengali dishes include macher jhal, a brothy fish stew which literally means "fish in sauce", and shorshe ilish (cooked in a gravy made from mustard seed paste).

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