DIGHA

DIGHA a charming coastal town in West Bengal, India is a popular diction for beach lovers and sun seekers with its serene beaches lush greenery nod a plethora of tourist attractions Dighi offers a perfect blend of refract and adventure. this quaint town is a perfect getaway for those seeking tranquillity amidst nature. Digha is West Bengal’s most popular sea resort and tourist spot located south west of Calcutta. It is 187 km from Calcutta and described as the ‘Brighton of the East’, it is best for a holiday. Digha has a low gradient with a shallow sand beach with gentle waves, that extends 7 kms in length.

In Digha, the sea starts about a mile away from the start of the beach. The scenic beauty of this place is charming and luring. The beach is girdled with casuarina plantations along the coast enhancing the beauty of this place. These trees apart from beautifying the sands also aid in reducing the erosion on the dunes.

One can view both sunrise and sunset at Digha sea beach. The sunsets and sunrises reflecting off the salty waters of the Bay of Bengal are something straight off an artist’s easel. The sea at Digha is calm and shallow for about a mile from the beach making it quite safe for swimming.

THE best time to visit Dighi is during the winter months form November to February when the weather is pleasant band ideal for sightseeing and beach activities the monsoon

form June to September is also a good time to visit if you enjoy the rain and the lush greenery it brings Dighi offers a range of accommodation options from luxury resort to budget hotels ensuring a comfortable stay for all types of traveller marine aquarium and regional centre is a must visit for nature and wildlife In Digha, the sea starts about a mile away from the start of the beach. The scenic beauty of this place is charming and luring. The beach is girdled with casuarina plantations along the coast enhancing the beauty of this place. These trees apart from beautifying the sands also aid in reducing the erosion on the dunes.

One can view both sunrise and sunset at Digha sea beach. The sunsets and sunrises reflecting off the salty waters of the Bay of Bengal are something straight off an artist’s easel. The sea at Digha is calm and shallow for about a mile from the beach making it quite safe for swimming.

Digha Originally known as Beerkul during Warren Hastings time was discovered in the late 18th century by the British. It is mentioned as the “Brighton of the East” in one of Warren Hastings’s letters (1780 AD) to his wife. One can view both sunrise and sunset at Digha sea beach. The sunsets and sunrises reflecting off the salty waters of the Bay of Bengal are something straight off an artist’s easel. The sea at Digha is calm and shallow for about a mile from the beach making it quite safe for swimming also In 1923, an English tourist John Frank Smith was charmed by the beauty of Digha and started living here. His writings about Digha slowly gave exposure to this place. After independence, he convinced West Bengal’s chief minister Dr. Bidhan Chandra Roy to develop Digha as a beach resort.

DIGHA is well connected by road and rail. the nearast railway station is digha flag station which is connected to major cities in india. by road digha is easily accessible form kolkata which is approximately 183 km away Digha is West Bengal’s most popular sea resort and tourist spot located south west of Kolkata. It is 187 km from Kolkata. Digha has a low gradient with a shallow sand beach with gentle waves extends 7 kms in length. In Digha sea starts about a mile away from the start of the beach. The scenic beauty of this place is charming and luring. The beach is girdled with casuarinas plantations along the coast enhancing the beauty of this place. These trees apart from beautifying the sands also aid in reducing the erosion on the dunes.

Digha Originally known as Beerkul during Warren Hastings time was discovered in the late 18th century by the British. It is mentioned as the “Brighton of the East” in one of Warren Hasting’s letters (1780 AD) to his wife.One can view both sunrise and sunset at Digha sea beach. The sunsets and sunrises reflecting off the salty waters of the Bay of Bengal are something straight off an artist’s easel. The sea at Digha is calm and shallow for about a mile from the beach making it quite safe for swimming.

restaurant, establishment where refreshments or meals may be procured by the public. The public dining room that ultimately came to be known as the restaurant originated in France, and the French have continued to make major contributions to the restaurant’s development The first restaurant proprietor is believed to have been one A. Boulanger, a soup vendor, who opened his business in Paris in 1765. The sign above his door advertised restoratives, or restaurants, referring to the soups and broths available within. The institution took its name from that sign, and restaurant now denotes a public eating place in English, French, Dutch, Danish, Norwegian, Romanian, and many other languages, with some variations. For example, in Spanish and Portuguese the word becomes restaurante, in Italian it is ristorante, in Swedish restaurang, in Russian restoran, and in Polish restauracia.

Although inns and hostelries often served paying guests meals from the host’s table, or table d’hôte, and beverages were sold in cafés, Boulanger’s restaurant was probably the first public place where any diner might order a meal from a menu offering a choice of dishes.Boulanger operated a modest establishment; it was not until 1782 that La Grande Taverne de Londres, the first luxury restaurant, was founded in Paris. The owner, Antoine Beauvilliers, a leading culinary writer and gastronomic authority, later wrote L’Art du cuisinier (1814), a cookbook that became a standard work on French culinary art. Beauvilliers achieved a reputation as an accomplished restaurateur and host, and the French aphorist and gastronomic chronicler Jean-Athelme Brillat-Savarin, a frequent guest, credited Beauvilliers with being Climate also affects the supply of fuel; the characteristic Chinese food preparation methods, in which food is cut into small pieces before being cooked, was shaped primarily by the need to cook food quickly to conserve scarce firewood and charcoal. Foods preserved for winter consumption by smoking, curing, and pickling have remained important in world cuisines for their altered gustatory properties even when these preserving techniques are no longer strictly necessary to the maintenance of an adequate food supply.

World cuisine is traditionally divided into regions according to the common use of major foodstuffs, especially grains and cooking fats. In Central and South America, corn (maize), both fresh and dried, is the staple. In northern Europe, wheat, rye, and fats of animal origin predominate, while in southern Europe olive oil is ubiquitous and rice becomes important. In Italy the cuisine of the north, featuring butter and rice, stands in contrast to that of the south, with its wheat pasta and olive oil. China likewise can be divided into rice regions and noodle regions.