State Bank of India (SBI) is an Indian multinational public sector bank and financial services statutory body headquartered in Mumbai, Maharashtra. SBI is the 43rd largest bank in the world and ranked 221st in the Fortune Global 500 list of the world's biggest corporations of 2020, being the only Indian bank on the list. It is a public sector bank and the largest bank in India with a 23% market share by assets and a 25% share of the total loan and deposits market. It is also the fifth largest employer in India with nearly 250,000 employees. On 14 September 2022, State Bank of India became the third lender (after HDFC Bank and ICICI Bank) and seventh Indian company to cross the ₹ 5-trillion market capitalisation on the Indian stock exchanges for the first time.The bank descends from the Bank of Calcutta, founded in 1806 via the Imperial Bank of India, making it the oldest commercial bank in the Indian subcontinent. The Bank of Madras merged into the other two presidency banks in British India, the Bank of Calcutta and the Bank of Bombay, to form the Imperial Bank of India, which in turn became the State Bank of India in 1955. Overall the bank has been formed from the merger and acquisition of nearly twenty banks over the course of its 200 year history. The Government of India took control of the Imperial Bank of India in 1955, with Reserve Bank of India (India's central bank) taking a 60% stake, renaming it State Bank of India. On 16th Aug 2022 an attempt to facilitate and support start-ups in the country, the State Bank of India (SBI) announced the launch of its first "state-of-the-art" dedicated branch for start-ups in the country in Bengaluru.

Himachal Pradesh (; Hindi: [ɦɪˈmɑːtʃəl pɾəˈdeːʃ] (listen); lit. "Province of the Snow-laden Mountains") is a state in the northern part of India. Situated in the Western Himalayas, it is one of the thirteen mountain states and is characterized by an extreme landscape featuring several peaks and extensive river systems. Himachal Pradesh is the northernmost state of India and shares borders with the union territories of Jammu and Kashmir and Ladakh to the north, and the states of Punjab to the west, Haryana to the southwest, Uttarakhand to the southeast and a very narrow border with Uttar Pradesh to the south. The state also shares an international border to the east with the Tibet Autonomous Region in China. Himachal Pradesh is also known as Dev Bhoomi, meaning 'Land of Gods' and Veer Bhoomi which means 'Land of the Brave'.The predominantly mountainous region comprising the present-day Himachal Pradesh has been inhabited since pre-historic times having witnessed multiple waves of human migrations from other areas. Through its history, the region was mostly ruled by local kingdoms some of which accepted the suzerainty of larger empires. Prior to India's independence from the British, Himachal comprised the hilly regions of Punjab Province of British India. After independence, many of the hilly territories were organized as the Chief Commissioner's province of Himachal Pradesh which later became a union territory. In 1966, hilly areas of neighboring Punjab state were merged into Himachal and it was ultimately granted full statehood in 1971. Himachal Pradesh is spread across valleys with many perennial rivers flowing through them. Around 90% of the state's population lives in rural areas. Agriculture, horticulture, hydropower and tourism are important constituents of the state's economy. The hilly state is almost universally electrified with 99.5% of the households having electricity as of 2016. The state was declared India's second open-defecation-free state in 2016. According to a survey of CMS – India Corruption Study 2017, Himachal Pradesh is India's least corrupt state.

Kālua is a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven. The word "kālua" ("to cook in an underground oven" in the Hawaiian language) may also be used to describe the food cooked in this manner, such as kālua pig or kālua turkey, which are commonly served at lūʻau feasts. The word lūʻau is the Hawaiian name for the taro leaf, which, when young and small resembles cooked spinach after being steamed for a few hours. The traditional lūʻau was eaten on the floor over lauhala mats (leaves of the hala tree woven together). Traditionally, a hardwood fire is built inside a pit large enough to contain the food to be cooked, the stones, and the vegetation used to cover the food. Stones are placed on top of the fire in the pit, taking around two to three hours to reach their maximum temperature. Most important is the selection of stones that contain very little moisture to avoid stones exploding from the steam generated by the heat. Once the stones have become extremely hot, they are spread out over the coals and the pit is lined with vegetation, such as banana trees, that have been pounded to make them pliable. A layer of ti leaves (Cordyline fruticosa) would then be spread over the layer of pounded vegetation and the food to be cooked placed on top. Meat to be cooked would be salted and in the instance of cooking a whole pig, some hot stones would also be placed inside the body cavity to ensure the meat is fully cooked. To maintain even heating and to retain the meat's natural moisture, the meat is covered with more layers of vegetation such as ti and banana leaves, then covered with a layer of soil at least several inches deep ensuring that no steam escapes. The layers of vegetation covering the food must extend past the edges of the pit to ensure the food is not contaminated by the soil it is buried under. The meat is then left to cook in the pit for several hours. When the meat is fully cooked, it is removed from the imu and shredded. Modern adaptations to the traditional cooking method include the use of wet burlap material as a substitute for the vegetation or to reduce the amount of vegetation needed, and also the use of non-galvanized steel chicken wire or mesh wrapped around the food to aid in its removal when cooked. The characteristic flavor of kālua pig is imparted by the smoke from the hardwood but more importantly the use of ti leaves to wrap the meat. The flavor of the ti leaf is what differentiates kālua pig from other methods of cooking a whole hog slowly using a hardwood fire. Kālua pig is a main tourist attraction at many lūʻau, though it is sometimes made using a gas or electric stove with artificial mesquite or kiawe liquid smoke. Other tourist businesses use substitutes instead of vegetation or use an imu pao, an above ground variation of the imu. The term "kālua pork" has been used by Hawaiian cook Sam Choy to describe pork shoulder butt which is rubbed with sea salt, wrapped in ti leaves, and slowly cooked in an oven using liquid mesquite smoke rather than an imu.