Word: chauhan
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...custom of grooms arriving on horseback dates to the 12th century, when Prithviraj Chauhan, a Rajput ruler of north India, eloped on horseback with his lover Sanyogita, daughter of a rival ruler. It has since become a time-honored tradition for north Indian grooms to whisk away their brides on a shining white mare - mare, not horse, as a mare is considered auspicious, although it is an open secret that the mare is often substituted by a castrated horse. But for those looking to flaunt their wealth, a mare just doesn't cut it when there's an elephant...
...Neha Chauhan ’08 had a million dollars, she wouldn’t buy a K-car, elephant bones, or anything else from the Barenaked Ladies song. Chauhan would donate it to the FINCA, a microfinance institution that provides loans to impoverished entrepreneurs—and she plans to do just that. Chauhan is scheduled to start fundraising toward her goal on Jan. 1. “I think you can take any idea and bring it to completion,” says Chauhan. “I think it’s important for anyone to think...
...Neha Chauhan ’08 and Lauren E. Bray ’08 have been married for a year and a half, according to their Facebook profiles. But even though Massachusetts’ same-sex marriage law is more than 23 months old, you won’t find any record of Chauhan’s and Bray’s union at the Cambridge courthouse. Opponents of same-sex unions warn that Massachusetts’ law will undermine the sanctity of marriage. But the Facebook has already thrown sanctity out the window. Chauhan and Bray say they...
...fashionable, Ayurvedic resort. Food-wise, heavy curries are being replaced with more subtly flavored dishes. As a result, interest in the cuisine has been revived and a rush of cookbooks has come on the market to cater for it. Modern Indian Cooking, by Annabel Jackson and Deepak Chauhan, takes one of the more original approaches...
...Many of the recipes were influenced by Kenya's Indian community. It's a wealthy society, Jackson explains, where "many women don't work, and have servants and fantastic local produce?so what develops is a luxury cuisine based on time and money." Co-author Chauhan, himself a Kenyan-born Indian, has substituted olive oil for ghee, reflecting modern health concerns. The result is a compendium of dishes that will have the home chef salivating. Prawns are slow-cooked with fenugreek, Mombasa-style; there's a decadent (but narcotic-free) dish called Opium Eggs; and pork is prepared with tamarind...