Answer:
Indians <u>are </u>known for their hospitality. They feel that guest is a person to be <u>honoured </u>and respected and <u>serving </u>him is a sacred duty. My mother <u>is</u> very particular about <u>keeping </u>things in their proper place, but the moment Mr. Narayan <u>arrived</u>, our guest room as well as our drawing room is in a total mess. He is very unsystematic and <u>throws </u>things here and there. As long as Mr. Narayan is in the house. our whole routine<u> is going to remain </u>upset.
Explanation:
Here, we need to pay attention to the tenses and voice of verbs.
The present simple tense (<em>are, throws</em>) is used to talk about habits, unchanging situations, general truths, and fixed arrangements.
The past simple tense (<em>arrived</em>) is used to talk about actions that took place and finished in the past.
The construction <em>is going to + infinitive</em><em> (is going to remain) </em>can be used for predictions based on something we can see or hear now.
Gerunds (<em>serving, keeping</em>) are nouns derived from verbs by adding -ing.
The passive voice (<em>to be honored</em>) is used when we want to emphasize the action and the object of a sentence rather than the subject.
Try using grammarly !!! :) hopes this helps
Use a 50/50 mix for the greatest mashed potatoes. We enjoy Yukon Gold with russets. The Yukon Golds add flavour and a little creamy heaviness to the mashed potatoes
while the russets contribute a light and fluffy texture. You want to use a 50/50 mixture of starchy potatoes like Russet and Idaho and waxy potatoes like Yukon Gold. Butter and cream are absorbed by starch, giving the potatoes a fluffy, whipped texture. Waxy potatoes have a fantastic flavour, but if they're the sole potato in the mash, they may become soggy and gluey. To make mashed potatoes that are fluffier, smoother, and more flavorful, choose higher starch varieties like Yukon Golds or Russets. While yellow-fleshed potatoes like Yukon Gold have a naturally buttery flavour, russet varieties make light and fluffy mashed potatoes. with a rich, creamy texture. You might be utilising the incorrect potatoes. Waxy potatoes, such as white potatoes and red potatoes, are more likely to gum up when mashed than starchy potatoes, which are often thought of as being "starchy" (like Yukon Golds and russets). Pick waxy or starchy potatoes, or a combination of the two.
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Foreshadowing is the correct answer