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WHAT WHY HISTORY AIM SCOPE APPLICATION SURVEY • INDIANS • FOREIGNERS ROUTE SELECTED FOOD MENU
CONCEPT MOOD BOARD COLOR PALETTEE MATERIAL BOARD
EXTERIOR PLAN WALL ELEVATIONS - 4
OPTIONS ALL 3 COACHES PLAN FLOOR PLAN WALL ELEVATIONS - 4 • • •
TRENO DEI SAPORI FAIRY QUEEN PALACE ON WHEELS
SPICE CIRCUIT - FOOD TRAIN PIYUSHA GARG (PGIDS)
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I am using this opportunity to express my gratitude to the people who guided me throughout my project. I am thankful for their aspiring guidance, invaluably constructive criticism and friendy advice during the project work. I am sincerely grateful to them for sharing their truthful and illuminating views on a number of issues related to the project. First and foremost I would like to express my warm and sincere thanks to Mrs Puja Anand for her regular support, guidance and at encouragement in completing the project. I would also like to thank Pearl Academy for giving me this opportunity and providing me with the facilities being required to complete my project. I extend my sincere thanks to all the faculty of our department for proving their valuable insight in the developing of the project. I would also like to thank to all the officials of Place on Wheels who assisted and cooperated during the case study. Last but not the least, I am immensely grateful to my family and friends for sharing their pearls of wisdom as and when needed.
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The concept of food train have been unexplored in the country. No such train that celebrates food have been launched till now. A dining experience can only be experienced in a luxury train which travels only at long routes. Therefore there is a need to introduce Food Trains. Not just the culinary experience but it will also become the channel to promote the tourism
Aim of the project is to plan and stylize a train in which dĂŠcor and food will play the most significant role. Interiors will have contemporary look with the touch of Indian crafts and colours. Aim is to provide a different and luxury food experience to people throughout the train of journey. As interiors are regionally inspired, therefore it promote the cities as well.
WHY
AIM
PROJECT
HISTORY
Before the introduction of dining cars, only option available to travellers during transit was to use one of the roadhouses located near the railroad’s water stop. Its poor and unhygienic conditions discouraged many from making the journey. This led to the launch of the dining cars in long distance journeys.
WHAT
The project is based on the concept of the dining car and the buffet car. It would be a culinary experience which will not just be limited to sitting and consuming in conventional manner but it would be experiencing traditional Indian cuisines in a modern style.
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The concept of food train is not just limited to the route of Delhi and Jaipur. It can be easily applied to any route connecting cities which have a valuable food culture. Route of Delhi and Jaipur has been taken as a prototype only.
Indian food culture is as diversified as its people. It varies from region to region reflecting different taste preferences of the people. Its roots are dated back to Indus valley civilisation. Indian food is an amalgamation of different food styles with their unique characteristics.
Not just food even the scenic beauty of the journey can also become the core aspect of the Food Train. As in case of route from Mumbai to Goa, beauty of natural landscape become main attraction of the project along with the food.
Almost every state has its own food speciality to offer which are very region specific. For example state like Delhi has a interesting line up of spicy street food which may not be found elsewhere.
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Chandni Chowk, often called the food capital of India, is famous for its street food. One can get all the varieties possible in street food at this place. Ranging from sweet jalebis to butter chicken etc. The real flavour of the Delhi street food lies in the chaat.
PARANTHE WALI GALI
PARANTHE WALI GALI As the name suggests the place is renowned for the huge number of shops selling paratha. The streets buzz with activity and are filled with the aroma of food. Everything served here is vegetarian, does not include onion or garlic. The food is very budget-friendly. Perhaps the oldest among these is Pt Gaya Prasad Shiv Charan, established in 1872. Others include Pandit Devi Dayal's (1886) and Kanhaiya Lal Durga Prasad's Parantha Shop (1875) Among all the shops I visited Babu Ram paranthe wala. With seating of around 50 people it is covered in two floors. The place was very much smaller than the minimum required space which leads to very narrow staircase and low circulation space. They offer never seen before varieties of stuffed paranthas like rabri, lemon, dal, etc.
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NATRAJ DAHI BHALLA CORNER One the most famous and renowned food point is Natraj. It is being serving people from almost 8 long decades. It serves only 2 eateries tikki and dahi bhalla. Cost of each plate srved is Rs 50. It is one the first places when you entre the market through the metro route. It’s a must try for all the spice lovers.
Pt. VEDPRAKASH LEMON WALA The shop is exactly opposite to the Town hall which makes it easy to reach there. The only product they serve is Lemon soda which is priced at Rs 15 each. It is prepared by adding lemon and spices in locally produced banta. The shop has two levels. At the second level drinks are being prepared.
OLD FAMOUS JALEBI WALA The shop is situated at the turning of Dariba Kalan. It was established 8 decades ago. Priced at Rs 250 per kg it is a must have for everyone who visits Chandni Chowk. The jalebis are deep fried and dipped in sugar syrup. These are served with thick milk to enhance the flavour even more.
SHREE BALAJI CHAAT BHANDAR One of the best places to enjoy chaat food is Shree Balaji Chaat Bhandar. It is well known and popular amongst the area. By spending at an average of Rs. 100 one can get varieties of snacks. The papri chaat is a must try for everyone who visits here.
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Taking into account the Target audience, the survey was conducted into two parts for – one for Indians and other for Foreigners. Sample size of 20 people were taken in both the cases. The main motive to conduct this survey was to know weather people would be willing to board a Food Train. Also to know about the food patterns and preferences of the people
1.
Which Indian food/snacks you liked the most?
The food preferences are slightly inclined towards north Indian cuisines but there is a blend of all the Indian flavours ranging from Gujrati food to South Indian. 2. Would you limit yourself to food or you would like to experience about the heritage and culture of the places during the journey?
•
Dance, language and clothing
•
Descriptions about places
COMMENT: With 60% of people giving 5 star rating. It becomes a new experience to try for. It can turn out to be a main attraction of the whole project. SPICE CIRCUIT - FOOD TRAIN PIYUSHA GARG (PGIDS)
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Which mode of transport you use most often while travelling between cities?
What are your taste preferences for Indian food?
COMMENT: Train remains the most used transport medium amongst the Indians. Most people would willing to board the train.
How much importance you would give to the local dĂŠcor along with local food on the train?
COMMENT: Around 75% wants to be served with quality food and in delightful ambience.
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1.
Which Indian food/snacks you liked the most?
Likings includes food from different cuisines ranging from north Indian to south Indian. Namely biryani, pav bhaji, paranthas, pickles, kachori.
2.
Would you limit yourself to food or you would like to experience about the heritage and culture of the places during the journey?
Choices include: •
Historical data about the places covered
•
Natural landmarks, monuments, architecture and temples
•
short stories, traditional music and dance
•
Magazines with good regional cultural influences
•
local art and craft
COMMENT: With 65% of people giving 5 star rating, it becomes a new experience to try for. It can turn out to be a main attraction of the whole project.
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How much importance you would give to the local dĂŠcor along with local food on the train?
What are your taste preferences for Indian food?
Which mode of transport you use most often while travelling between cities?
COMMENT: Around 65% wants to be served with quality food and delightful ambience. However more emphasis would be dedicated towards the pattern and quality of food served.
COMMENT: 60% of foreigners prefer mild spicy. As per all the preferences there won’t be much to explore for Bland category.
COMMENT: Most the foreigner prefer to travel by air as compared to train. But they show lot of interest when it comes to luxury train. They will also be the target audience.
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QUESTION Which Indian food/snacks you liked the most?
INDIANS
FOREIGNERS Mostly North Indian
Would you limit yourself to food or Dance, clothing you would like to experience about Descriptions about places the heritage and culture of the places during the journey?
All variety of Indian food traditional music and dance local art and craft Historical data about the places Magazines and books
What are your taste preferences for Indian food
Spicy
Mild-spicy
Which mode of transport you use most often while travelling between cities?
Train
Airplane
How would you rate the idea of live kitchen in a train?
60%
65%
Both are equally important (75%)
Both are equally important (70%)
How much importance you would give to the local dĂŠcor along with local food on the train?
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DELHI
JAIPUR
Jaipur and Delhi are two such destinations which are part of every traveller wish list. Also both the cities are highly inclined towards food and culture. Hence both the cities become ideal route for operating a train which celebrates food and culture. Distance – 288 km Time required – approximately 5 hours
DELHI The capital city is also known as the food capital of India. Endless number of cuisines ranging from Chole-Bature, Chaats, Butter Chicken to Parathe, makes Delhi an ideal destination for an outstanding treat. Delhi food culture has blend of continental and street food. There is no specific food in the cuisine of the Delhiites as it is an amalgamation of several cuisines styles. One should not miss the variety of delights at Chandni Chowk. Delhi has amazing food options, dhabas, restaurants and high-end cafés. Delhi is a city where ancient and modern blend seamlessly together. JAIPUR Jaipur, the city painted in the colour pink is located in the eastern part of Rajasthan. The city is known for the rich cultural heritage attached to it. The city has a massive variety to offer in food. The food culture of Jaipur includes all sorts of flavour like extremely spicy red chilli chutney, khichdi to kachori.
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Keeping in mind the theme and concept of the Food Train, all the famous and renowned street food of Chandni Chowk and Jaipur are included in the food menu. All the food items will be prepared and served in their traditional style.
DELHI
JAIPUR
BEVERAGES
• • • •
Lemon soda Milk Shakes Chai
• • • •
Masala chai Aam ki laungi Lassi Jaljeera
FOOD
• • • • • • • •
Dahi Bhalla Parantha Tikki Aloo kachori Chole kulche Chole bathure Ram laddoo Gol gappe
• • • • • • • •
Dal baati choorma Pyaaz kachori Kadi kachori Mava kachori Sangria Mirchi bada Bajra ki khichdi Gatte ki subji
DESERTS
• Jalebi
SPICE CIRCUIT - FOOD TRAIN PIYUSHA GARG (PGIDS)
• Srikhand • Malpua • Ghevar 15
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EUROPE
ITALY
The train has many names owing to its association with the food like Train of Tastes, Train of Flavour, The Tasting Train. It is a short distance train which is composed by two orange wagons and is drawn by an early twentieth century engine. It is being run in the region of Franciacorta(province of Brescia in Italian region), lake Iseo and Camonica Valley(central Alps in eastern Lambordy, Italy).
A view of the two wagons and the locomotive engine
This restaurant on wheels offers diners views of beautiful Lake Iseo while the commuters feast on a three course lunch of regional specialties paired with local wines. The Treno dei Sapori day starts with a guided city walk and then diners board the train about noon. Journey begins at 10 in the morning and ends at 6 in the evening, depending on the travel package. It is available every Sunday and holidays. On special request, the train can be rent as whole, every day of the week, by groups or companies (minimum 45 people / maximum 82 people). 4X2 Seating for dining room PVC flooring with wooden texture Extendable wooden tables curtains
Wagon 1 consists of into two dining rooms, with a total occupancy of 48 seats. It also has a small service area the catering staff. Wagon 2 consists a restaurant with 41 seats.
Sheer curtains Pamphlets holders PVC flooring with wooden texture
An outside view through the window
FACILITIES: Both the carriages are installed with audio/video system that allow the screening of the surrounding landscape on the big screens inside the train. Table setting
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Fairy queen is the name given to the oldest running steam locomotive in the world and was built in the year 1855. The Fairy Queen runs between Delhi to Alwar and is operated during the weekends. It takes around 6 hours to complete its 160 km journey.
Route
The train consists of two coaches –a Chair car and a Pantry car. The chair car has 50 seats of the standard AC Chair car design, twoseater on both the sides leaving enough circulation space in between. The coach has a beautiful lounge in the front and the back with large glass windows, which provides a frontal view of the Locomotive and also the scenic view of the countryside. The other coach is a well maintained pantry car which is meant for on board catering.
Chair car seating
Front lounge with the view of locomotive
ZONING INTERIOR REFRENCE
PASSAGE FRONT LOUNGE SITTING PANTRY
• • • • •
Carpet flooring Upholstered chairs, also have the option of reclining Printed curtains Painted walls Storage space above the sitting
BACK LOUNGE
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ROUTE: Delhi - Jaipur - Sawai Madhopur - Chittaurgarh - Udaipur - Jaisalmer - Jodhpur - Bharatpur - Agra – Delhi The train have 23 coaches which include 14 sleeping coaches, 2 Restaurants, 1 Bar, 1 Salon, 1 Spa All the sleeping coaches are based on the different states of the city. This gives the glimpses of the whole state. Every coach have 4 berths with a lounge space in the starting.
ROOM
At the first glance one can easily get the sense of luxury and opulence that was experienced by the royal class of the yesteryear.
LOUNGE AREA
CORRIDOR
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PLAN
Washroom
PANTRY
Seating for 40 people with 4X4 arrangement
View of the Restaurant CONSOLE
The train have 2 restaurant – Maharaja and Maharani, both have been decorated in the style synonyms with their names. The Maharaja restaurant has been styled keeping in mind the opulent and bold traits that a king used to posses. INTERIOR REFRENCES: • Windows are style with sheer roller blinds, thick fabric curtains and valance. • Carpet are used on floor to accentuate the sense of luxury. • Ceiling and walls are covered with wooden look plywood to create a sense of warmth. Table setting
CONSOLE • •
Wooden structure Lacquered glass and Lazer cut panel are combined with looking glass
ENTRANCE • •
Wooden laminated door Lacquered glass is used to provide privacy
SPICE CIRCUIT - FOOD TRAIN PIYUSHA GARG (PGIDS)
CEILING • •
Wooden laminated CNC panel are used with looking glass and secured with wooden beadinf
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BAR An entire coach has been turned into lounge ensure that guests can enjoy their leisure time in a relaxing ambience. It has all the facilities like TV, serves alcohol.
SALOON AND SPA These services are provided on request of the guest. All the requirements are taken care of weather its wellness or any other.
MAHARANI RESTAURANT It is the exact replica of the Maharaja restaurant. It has all the traits that the Queen used to posses and keeping the interiors in red and pink color.
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CLIENT PROFILE
CONCEPT STATEMENT
Railway Ministry and IRCTC
To use the concept of dining car from long route train and apply it for a shorter route food train. As the route selected is Delhi to Jaipur so the traditional street food of Chandni chowk and Jaipur would be served. Not just consuming the food but to experience it will also be a major prospect of the project.
The Ministry of Railways is a department in the Government of India, responsible for the country's rail transport. On the other hand Indian Railway Catering and Tourism Corporation (IRCTC), is a subsidiary of the Indian Railways that handles the catering, tourism and online ticketing operations of the Indian railways.
PROJECT BRIEF
EXPERIENTIAL NARRATIVE
Designing a train for which not only the journey but the Food and Culture also become its core prospects. Being a luxury food train styling of the interiors should be done keeping in mind the culture and traditional crafts of the cities travelling. Design should provide maximum comfort to the travellers with all the modern amenities. DĂŠcor of the train should give a sense of luxury with touch of indianness. Seating arrangement should accommodate around 50-55 people for a one side journey. Ample space for storage should be provided to keep all the luggage of the travellers and the food stock.
Trains in Indian scenario are just considered as the mode of transport. But this Train project will not just limited to travelling but to experience the traditional street food and culture of the cities. With the concept of live counter, one can easily experience the process in which the traditional street food are served. The dining experience of will be replicated into a train journey. Interiors and exteriors will give the glimpse of the cultural heritage and local crafts of the cities.
USER PROFILE As the train is being operated from Delhi to Jaipur, hence the target audience will be Delhiites and foreigners. Also both the cities are part of golden triangle so more foreign travellers are expected.
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The colour palette is inspired by the Indian spices. Indian spices are very rich in colour. Spices plays a very important role in Indian lifestyle. Being part of many of our rituals. These are being used for decades for the purpose adding colour not just to food but also to things like fabric, painting etc. Spices like Turmeric, Saffron and Red chilli have very noticeable colour. Spices add a lot of flavour to the food. They can be used either in raw form or processed form also.
Star Anise
Chakra Phool
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Century laminate Artisan-Oak 4398-TS Thickness – 1mm
Merino laminate Walnut Bronze 10510 SF 4’x 8’
Tarkett flooring Kraft/yellow green Roll – 23m x 2m
Lacquered glass
Chairs, 2-seater couch, table, partition and counter and made from wood.
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Many seating arrangements were tried before finalizing the actual layout plan. Different shape of counter were also evaluated like with stools, without stools. Reasons for rejection: Option 1, table top was not sufficient for eating purpose. Option 2, it was difficult for the person sitting in the centre to move out. Option 3, firstly it is accommodating less people and also there is lot of space wastage. Option 4, there is lot of space wastage. Option 5, it is conventional and old type of seating which is being used in many Luxury Trains Dining car.
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2
3
4
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PROJECT: SPICE CIRCUIT, FOOD TRAIN
DRAWING TITLE: LAYOUT PLAN OPTIONS
DRAWN BY: PIYUSHA GARG
NOTE: ALL MEASUREMENTS ARE TO BE READ AND NOT TO BE MEASURED
DRAWING NO.: 01
DATE: 04-05-2017
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UNITS: MM
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OWERVIEW The train consists of 3 coaches : 2 Dining cars and 1 Service car. This is the layout plan of AC First class LHB Type. It has seating arrangement to accommodate 52 people for a single journey. In addition to dining area, 2 live counters are provided which can accommodate 5 people each. The live counter will give the option to people to experience the live preparation of the food. A Paan stall has also been installed in the Dining car 1. Partitions are provided on both sides of the vestibule area to provide complete privacy and seclusion from washrooms and service area. 4 washrooms are provided, 2 at the start of Dining car 1 and 2 at the end of Dining car 2. The service car is kept in the middle of both the dining cars to provide easy access of food and service to both the coaches.
DINING CAR 1
SERVICE CAR
DINING CAR 2
PROJECT: SPICE CIRCUIT, FOOD TRAIN
DRAWING TITLE: SITE / COACHES
DRAWN BY: PIYUSHA GARG
NOTE: ALL MEASUREMENTS ARE TO BE READ AND NOT TO BE MEASURED
DRAWING NO.: 02
DATE: 04-05-2017
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UNITS: MM
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LAYOUT PLAN
FLOOR PLAN
PROJECT: SPICE CIRCUIT, FOOD TRAIN
DRAWING TITLE: LAYOUT PLAN AND FLOOR PLAN
DRAWN BY: PIYUSHA GARG
NOTE: ALL MEASUREMENTS ARE TO BE READ AND NOT TO BE MEASURED
DRAWING NO.: 03
DATE: 04-05-2017
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UNITS: MM
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ELEVATION AA’
ELEVATION CC’
PROJECT: SPICE CIRCUIT, FOOD TRAIN
DRAWING TITLE: ELEVATION AA’ AND ELEVATION CC’
DRAWN BY: PIYUSHA GARG
NOTE: ALL MEASUREMENTS ARE TO BE READ AND NOT TO BE MEASURED
DRAWING NO.: 04
DATE: 04-05-2017
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UNITS: MM
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ELEVATION DD’
PROJECT: SPICE CIRCUIT, FOOD TRAIN
ELEVATION BB’
DRAWING TITLE: ELEVATION BB’ AND ELEVATION DD’
DRAWN BY: PIYUSHA GARG
NOTE: ALL MEASUREMENTS ARE TO BE READ AND NOT TO BE MEASURED
DRAWING NO.: 05
DATE: 25-04-2017
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UNITS: MM
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EXTERIOR VIEW
PLAN
PROJECT: SPICE CIRCUIT, FOOD TRAIN
DRAWING TITLE: EXTERIOR VIEW AND PLAN
DRAWN BY: PIYUSHA GARG
NOTE: ALL MEASUREMENTS ARE TO BE READ AND NOT TO BE MEASURED
DRAWING NO.: 06
DATE: 25-04-2017
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UNITS: MM
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ELEVATION AA’
ELEVATION CC’
PROJECT: SPICE CIRCUIT, FOOD TRAIN
DRAWING TITLE: ELEVATION AA’ AND ELEVATION CC’
DRAWN BY: PIYUSHA GARG
NOTE: ALL MEASUREMENTS ARE TO BE READ AND NOT TO BE MEASURED
DRAWING NO.: 07
DATE: 25-04-2017
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UNITS: MM
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ELEVATION DD’
PROJECT: SPICE CIRCUIT, FOOD TRAIN
ELEVATION BB’
DRAWING TITLE: ELEVATION BB’ AND ELEVATION DD’
DRAWN BY: PIYUSHA GARG
NOTE: ALL MEASUREMENTS ARE TO BE READ AND NOT TO BE MEASURED
DRAWING NO.: 08
DATE: 25-04-2017
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UNITS: MM
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PROJECT: SPICE CIRCUIT, FOOD TRAIN
DRAWING TITLE: 3D VIEW
DRAWN BY: PIYUSHA GARG
NOTE: ALL MEASUREMENTS ARE TO BE READ AND NOT TO BE MEASURED
DRAWING NO.: 09
DATE: 25-04-2017
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UNITS: MM
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PROJECT: SPICE CIRCUIT, FOOD TRAIN
DRAWING TITLE:3D VIEW
DRAWN BY: PIYUSHA GARG
NOTE: ALL MEASUREMENTS ARE TO BE READ AND NOT TO BE MEASURED
DRAWING NO.: 10
DATE: 25-04-2017
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UNITS: MM
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PROJECT: SPICE CIRCUIT, FOOD TRAIN
DRAWING TITLE:3D VIEW
DRAWN BY: PIYUSHA GARG
NOTE: ALL MEASUREMENTS ARE TO BE READ AND NOT TO BE MEASURED
DRAWING NO.: 11
DATE: 25-04-2017
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RESEARCH AND CASE STUDY
"NATIONAL RAIL MUSEUM". Ontesting.in. N.p., 2017. Web. 24 Apr. 2017. LTD., C. "NATIONAL RAIL MUSEUM". Nrm.indianrailways.gov.in. N.p., 2017. Web. 24 Apr. 2017. "Treno Dei Sapori - Viaggio A/R Con Degustazione A Bordo E Visite Guidate Per 1 Persona". Groupon. N.p., 2017. Web. 24 Apr. 2017. AITKEN, BILL. "INDIA: "FAIRY QUEEN" WORLD's OLDEST STEAM LOCOMOTIVE | AP Archive". Aparchive.com. N.p., 2017. Web. 4 May 2017.
"HOME - Treno Dei Sapori". Treno dei Sapori. N.p., 2017. Web. 4 May 2017. RANDHAWA, SIMRAN. N.p., 2017. Web. 4 May 2017. "Indian Cuisine Map, Indian Food". Mapsofindia.com. N.p., 2017. Web. 4 May 2017. •
PRE – DESIGN PROCESS
Haridav Formulations. 2017. Haridav Formulations S-media-cache-ak0.pinimg.com. N.p., 2017. Web. 4 May 2017. "Curry Up Now". DesignWomb. N.p., 2017. Web. 4 May 2017. PACKEL, DAN. "India’S Street Food Paradise". AFAR. N.p., 2017. Web. 4 May 2017. Diaries, Desi. "What Are The Best Places To Have Rajasthani Food In Jaipur?". Desi Diaries. N.p., 2017. Web. 4 May 2017. "Travel Revelation". Revelation184.rssing.com. N.p., 2017. Web. 4 May 2017. "Rajasthani Puppets". Gnaana.com. N.p., 2017. Web. 4 May 2017. "Spice Catalogue | Spices Board". Indianspices.com. N.p., 2017. Web. 4 May 2017. "CENTURY LAMINATES". Centurylaminates.in. N.p., 2017. Web. 4 May 2017. "Decorative Laminates - Merino Laminates". Merinolaminates.com. N.p., 2017. Web. 4 May 2017. "Tapiflex Excellence 65 - Tarkett". Professionals.tarkett.com. N.p., 2017. Web. 4 May 2017. "Coloured And Lacquered Glass For Interior Design - Planilaque Evolution - Saint-Gobain Glass India". In.saint-gobain-glass.com. N.p., 2017. Web. 4 May 2017.
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