Thai Food Festival @ In Azia, Sheraton Grand Bengaluru Whitefield Hotel

Regular readers of my blog will know how special Thailand is to me. The husband and I honeymooned in Thailand, watching Thai dancing and kick-boxing shows by the hour. Who on earth does that on their honeymoon? Turns out the hubby and I do. 🙂 It goes without saying that I have fond memories of us being shy newly-weds together in a foreign land. Making Thai food at home is something I have taught myself to do, to keep that connection with Thailand alive.

Thailand was also my very first international holiday, the first-ever time I set foot on soil that wasn’t Indian, which made the trip all the more special. I wasn’t a food or travel blogger then, so we didn’t explore much of the local food or sights, a fact I regret to date. I haven’t had a chance to go back to Thailand, and explore it to my heart’s content. I did, however, recently get the thrilling opportunity to experience some of Thailand’s famed street food at InAzia, the classy restaurant at Sheraton Grand Bengaluru Whitefield Hotel. Along with a few other bloggers from the city, I was present at InAzia for a sneak peek into the restaurant’s ongoing Thai Food Festival.

Sample Chef Rungtiwa Sorlae’s expert craftsmanship at the Thai Food Festival

Like I said earlier, InAzia, the Pan-Asian restaurant at Sheraton Grand Bengaluru Whitefield Hotel, has a Thai food festival going on now. The festival, brought to you in association with Thailand Tourism, will continue till August 29, 2018.

Thai Chef Rungtiwa Sorlae, Specialty Chef at InAzia, Sheraton Grand Bengaluru Whitefield Hotel

Chef Rungtiwa Sorlae, Specialty Chef at InAzia, has put together a special menu for the food festival, which includes several vegetarian and non-vegetarian delicacies straight off the streets of her hometown, Thailand. There are also some incredible desserts on offer!

We had a lovely time sampling Chef Rungtiwa’s expert creations, and would urge you to partake of them too. The Thai food festival special menu is available at InAzia between 7 and 11 PM every day, on an a la carte basis. A meal for two would cost approximately INR 2000. Prior reservation is recommended.

My experience at InAzia’s Thai Food Festival

As soon as I set foot into InAzia, I was greeted by two ladies in traditional Thai gear with a sweet ‘Sawadee Kha‘ (‘Hello’ in Thai). This instantly put me at ease, as did the lovely live Thai music being played in the restaurant. The simple and uncluttered but elegant decor of InAzia also soothed my mind plentifully.

The understated but classy decor at InAzia

I loved the references to Thailand that were everywhere in the restaurant. Being the sucker for attention to detail that I am, I adored these little touches – centrepieces made of Thai bird’s eye chillies and galangal, Thai-style lanterns on the tables, place mats that depicted the different aspects of Thailand, Thai umbrellas on display, and a live station for Thai salads, et al.

Glimpses from our recent preview of the Thai Food Festival at InAzia

With the warm hospitality that is typical of the Thai people, Chef Rungtiwa brought out one after another of her creations. We greedily lapped all of it up, loving every bit of it.

What did I taste?

Here’s a brief recap of all the vegetarian, non-alcoholic goodness that I sampled at InAzia’s Thai Food Festival.

Som Tam – Som Tam or Green Papaya Salad is, perhaps, one of the most popular dish in Thai restaurants across India. Chef Rungtiwa’s version was slightly less sweet and sour than the Som Tam I am used to here, more spicy and pungent with hand-pounded chillies and garlic. I loved this salad quite a bit!

Pheuk-Tord – Pheuk-Tord or deep-fried taro cakes are a popular street food in Bangkok. Salty and spicy, they are served with the accompaniments of chilli and/or peanut sauce. These cakes were too bland for me, not meant for my taste buds that demand chatpata food all the time. 🙂

Tom Yum Soup – Spicy and salty and sour, Tom Yum is one of my most favourite kinds of soups there is. Chef Rungtiwa’s version was brilliant – slightly more sour than the Tom Yum we get here in Bangalore, it suited my taste buds just perfectly. It was just the right amount of spicy too – neither the boring kind of bland, nor too spicy as to draw tears from your eyes.

Top Left: Spiced Pineapple; Bottom Right: Pheuk-Tord; Top Right: Vegetarian Tom Yum Soup; Centre Right: Virgin Mojito; Bottom Right: Som Tam

Spiced Pineapple – This was one of the mocktails I ordered from the regular menu at InAzia, to go with the Thai appetisers. This was such a lovely drink, perfectly made, Indian spices subtly adding depth to pineapple juice. Lovely!

Virgin Mojito – I also tried out the Virgin Mojito here, off the restaurant’s regular menu. It was perfectly made too, the right blend of sweet and sour, very refreshing and lovely.

Pad Thai – Main course began with a serving of Pad Thai, Thai-style noodles that are hugely popular in India. I love a well-made dish of Pad Thai, and this one was no exception. The flat noodles were interesting to eat, with the added crunch of bean sprouts and coarsely crushed peanuts. The flavours were absolutely on point, just the right blend of sweet and spicy and salty, with just a tinge of sour.

Left: Thai Green Curry; Top Right: Thai Jasmine Rice; Bottom Right: Pad Thai

Thai Jasmine Rice – This was my first time eating Thai Jasmine Rice, and I simply loved it. The texture and fragrance of the rice was just lovely!

Thai Green Curry – We were served some beautiful Thai Green Curry to go with the jasmine rice. Mild and subtle, very well-made, the curry made for a great accompaniment to the fragrant rice.

Sang Ka Ya Fak Tong – And then it was time for the desserts to be brought out! We started with Sang Ka Ya Fak Tong, a traditional Thai delicacy that I had never heard of before. Coconut custard is poured onto big slices of pumpkin and baked together, to create this dessert, which apparently sells like hot cakes on the streets of Thailand. The Sang Ka Ya Fak Tong did sound wonderful, but it was too eggy for me to eat. For someone who loves eggs, this would be a very unique thing to try, I’m sure.

Left: Sang Ka Ya Fak Tong; Top Right: Sang Kaya Ob; Centre Right: Home-made Coconut Ice Cream; Bottom Right: Tab Tim Krob

Tab Tim Krob – Next up came the Tab Tim Krob, another interesting traditional Thai dessert. This one was brilliant, with bits of jackfruit and jellied water chestnut served in sweetened coconut milk. It was delicate but hugely satisfying, mildly sweet but delicious, and I couldn’t stop lapping it all up.

Sang Kaya Ob – Sang Kaya Ob refers to baked coconut caramel custard, another traditional Thai dessert. This just blew my mind away with silky texture, coconut-ty flavour and mild sweetness. It was served on a banana leaf, which added to its taste greatly. This is one dessert I would highly recommend you to have at InAzia!

Home-Made Coconut Ice Cream – Yet another dessert that was brilliant enough to charm the socks right off me! Good ol’ simple ice cream made the traditional way, this one tasted scrumptious. The crushed cookies that the ice cream was dusted with added oodles to its charm and taste. This is another dessert I would highly recommend you to try out here.

Traditional Thai Rose Cookies

Thai Rose Cookies – The meal ended with a thoughtful little gift from Chef Rungtiwa to all of us – a box of traditional Thai Rose Cookies. These were so pretty, I almost didn’t have the heart to eat them. 🙂 I am glad I did, though, for they were exquisite. Delicate, mildly sweet, each one topped with white, dark and milk chocolate, these three cookies were a treat to the taste buds.

In hindsight

I loved most of the food that was served at the preview, though I wish there had been more vegetarian options.

Dishes like Pad Thai and Thai Green Curry gave us a glimpse into Thai cuisine as we know it, while the ones like Pheuk-Tord and Sang Ka Ya Fak Tong taught us that there is more to Thai street food than what we typically find on restaurant menus in Bangalore. I love that this festival has whetted my appetite for more – I can’t wait to head to Thailand now, and explore the vegetarian street food scene there, right at the source! I wish the food festival had delved deeper into more lesser-known food, drinks and desserts from Thailand, but I understand the problems that might cause.

A bit of background, history and stories, to each of the dishes would have been hugely appreciated. To a food history buff like me, that would have been blissful.

While the staff was extremely polite and warm, we found the service to be quite slow. A bit more pro-activeness on the service front would have taken our dining experience up by several notches.

Overall, we had a great time at the food festival, eating our way through some of Thailand’s known and lesser-known delicacies, created with Chef Rungtiwa’s finesse. I would definitely urge you to head to InAzia too, to get your fix of authentic Thai street fare!

 

 

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So, what are you waiting for? Time to book for your Dussehra holidays and let the travel tales unfold!

Go Crazy At These Eight Asian Destinations!

Asia, the largest continent on this planet, has plenty of sites that will astound you to no end. From scenic and mighty mountains to pristine low-lying valleys, from roaring seas to serene beaches, Asia has lots of destinations to please all kinds of travellers.

Many of these Asian destinations should definitely be on your bucket list! We present to you a list of some such amazing Asian places – choose any of these for your next holiday, and we assure you will have an experience worth cherishing!

Bali

Are you looking forward to a romantic honeymoon vacation? In that case, Bali is the right place for you. Thanks to its prolific beauty, this place is often referred to by travellers as ‘heaven on earth’. Picturesque mountain ranges, lush rainforests, scenic beaches and sweeping valleys all together make it a vibrant destination in Asia to holiday in. Moreover, Bali also boasts of a handful of serene temples, which you absolutely must not miss on your vacation. The cultural capital of Bali, Ubud, is something you must visit as well.

Singapore

People often ask why Singapore is unique and different from other Asian nations. Well, Singapore offers travellers a melting pot of Asian cultures. In Singapore, you will find a blend of various cultures, which gives it a modern outlook and vibrant city neighbourhoods, as well as some really eclectic cuisines. Singapore is one of the most-loved island nations in the world. While here, you must head down towards Little India and China town for an amazing shopping experience, and later the Merlion to contemplate the high-rise skyscrapers.

Nepal

This Himalayan country surely needs no introduction. If you are planning a trip to scenic Himalayas in all their majesty, Nepal is the place you should be heading to. Nepal is the most sought-after destination for trekkers – here, you can undertake various treks here, each of which will give you an opportunity to introspect and explore your inner self. Nepal is also where you can relax in the serenity of golden temples and watch wildlife.

Bangkok

This capital of Thailand is choc-a-bloc with things to do for all sorts of travellers. Take your pick from a horde of eye-catching sites to never-ending nightlife and mouth–watering Thai cuisine! The Chatuchak Weekend Market is a huge street market that you must not miss. The sacred shrines of Bangkok are where you can immerse yourself in spirituality, if that is your kind of thing. Bangkok is also a good place to indulge one’s senses, with some of the best spas in the world on offer.

Ladakh

Travelling to Ladakh by road is quite a thrilling experience, one that must definitely be on your bucket list. Ladakh is visited by thousands every year, but the beauty of the regal Himalayas never gets old. There are several Leh Ladakh tour packages on offer, each of which will leave you with an unforgettable experience.

Bhutan

Surrounded by the gorgeous Himalayas, Bhutan has a magical aura to it that you must definitely experience. Bhutan is a country full of surprises. Here, rice is red and chillies are not only seasonings, but very much a main dish. Here is where a Buddhist monk will update his social media handles after performing a divination. Yes, you read that right! The traditional Buddhists of Bhutan have completely adopted modern culture, and are proud to do so.

The Maldives

A kingdom of oceans, 1200 islands, and a never-ending horizon – that is what the Maldives are. Wherever you go, you will find clear, clear skies and the prettiest of turquoise waters waiting for you. You can choose to stay in one of the many luxurious overwater bungalows that the Maldives has to offer, and spend your holiday watching majestic coral reefs and surfing white-sand beaches with your loved ones. Maldives is quite a popular destination among honeymooners, and that is no big wonder!

Tokyo

The largest city in the world, Tokyo, has plenty of things to offer travellers. It is a beautiful and vibrant city, known for its crowded streets, flashing lights and warm people. Tokyo is a shoppers’ paradise and a haven for foodies. This megacity of Japan is buzzing with constant movement, something that you must experience for yourself.

So, which of these Asian destinations would be your pick for your next holiday?

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This post is brought to you in association with Thrillophilia, international travel planners. All images in the post are courtesy of Thrillophilia.

A Holiday Full Of Experiences At Sterling Fernhill, Ooty

In the world of holidays, Sterling is not a new name. Sterling is known for its ‘timeshare’ holidays, wherein members pay an annual membership fee and get to stay at any of their properties for a fixed period, either rent-free or at a discounted rate. What a lot of people do not know about Sterling, however, is that rooms in their resorts can be booked by non-members too, and that they can also be used for weddings and other events. Then, there’s also the fact that Sterling has recently rebranded itself as an ‘experiential holiday company’, priding itself on providing to guests various local experiences at all of its properties. #HolidayDifferently is Sterling Holidays’ new motto, and they aim to offer patrons unique experiences that will make their holiday hugely memorable.

Recently, a bunch of bloggers from Bangalore and Chennai were invited by Sterling Holidays for a two-day staycation at one of their properties in Ooty, Fern Hill, and to indulge in some of the indigenous experiences they offer. I had the opportunity to join the group too, and ended up having a wonderful mid-week holiday that I will cherish for a long time to come. This was my first-ever time travelling without family, and I am so glad it all turned out so well.

About Sterling Ooty Fern Hill

The beautiful colonial facade of Sterling Ooty Fern Hill, which was our abode for two full days

Located away from the hustle and bustle of ‘proper’ Ooty, Fern Hill is a sprawling property that boasts of over 100 rooms of different types. It is a colonial structure with oodles of old-world charm, and lots of greenery all around. And then, of course, it offers some gorgeous views of the magnificent hills of Ooty!

I loved the simple room that I stayed in at Sterling Ooty Fern Hill, especially the huge window with a mesmerising view of the mountains, the comfortable window seat (which I didn’t want to get up off at all!), the writing desk by the window, and the super soft bed. The room, equipped with basic amenities like a heater, an electric kettle and hair-dryer, was kept painstakingly neat at all times by the resort staff. At all times, we found the staff to be warm and friendly, courteous and eager to help.

Glimpses from our stay at Sterling Ooty Fern Hill

We enjoyed our meals at the dining room here, looking out at the scenic landscapes of Ooty. The food was decent, a good mix of Tamilnadu and international cuisines. I found it quite charming that a lot of the herbs and vegetables they use in their daily cooking comes from their very own, organic garden patch!

The activity centre at Sterling Ooty Fern Hill offers several in-house activities for kids and adults alike, including Burma Bridge, vertical climbing, painting, archery, table tennis and bonfires. If you are in the mood to pamper yourself, you can also avail of the spa facilities here or shop for souvenirs at the little store in-house.

Some Sterling Experiences We Enjoyed

I am an experience seeker. I seek small and big memorable experiences wherever I travel to. That is what makes travel worthwhile for me. In that respect, this trip to Ooty with Sterling was a hugely satisfying one for me. The Sterling team had lined up several experiences for us bloggers, to indulge in during the course of our stay. Some of these were quite touristy, while some others were quite off the beaten track. All of them put together, they helped us delve deeper into the place that Ooty is, dig deeper into its cultural fabric.

Here are some of the Sterling Ooty experiences we thoroughly enjoyed.

1. ‘Root Vegetables Of Ooty’ Themed High Tea At Sterling Ooty Elk Hill

Scenes from the themed high tea at Sterling Ooty Elk Hill

While in Ooty, we paid a flying visit to another property by Sterling, Elk Hill. Again, this is a beautiful, sprawling resort with some great views of Ooty, and I loved the look of this place. I adored the little patch of garden here, where a lot of the veggies and herbs used in the kitchens comes from. There is also very cute play area for kids at Sterling Ooty Elk Hill, complete with box hedges and swings of different types, which I think the bub would have absolutely loved!

At Sterling Ooty Elk Hill, we bloggers were treated to a beautifully thought-out and very well-executed high tea. In addition to the usual suspects – tea, coffee, milk and the likes – we were also served a variety of sweet and savoury dishes, all made using the root vegetables that abound in the hills of Ooty. Beetroot Cutlets, Sweet Potato Halwa, Tapioca & Mutton Biryani, Carrot and Beetroot Shots and Carrot Cake were some of the delicacies that were presented to us. And, you know what? Over half of the root vegetables used to make these dishes came from the gardens of Sterling Ooty Elk Hill – just how lovely is that?!

2. Getting up close and personal with the Todas

Some snapshots from the Toda way of life

The Sterling team took us bloggers to a settlement of the Todas, an indigenous tribe in Ooty with a very interesting way of life. We got up close and personal with them, getting to learn more about their lives, an experience I loved to bits. I have been to Ooty several times before, but somehow never got around to visiting a Toda group. I am so glad Sterling gave us this opportunity!

While some of the Todas have started leading modern-day lifestyles, quite a lot of them still live a life that is untouched by modernisation. They reside in very pretty, small huts, called munds. They have a beautiful dressing style of their own, complete with a very unique hairdo. The Todas talked to us of some customs they have been following since centuries, and I was awed at the way they have been religiously protecting their history.

The Todas follow an entirely vegetarian diet, and lead lives that are in harmony with the flora and fauna around them. The very in-sync-with-nature process they use to extract honey from honeycombs hugely fascinated me, when I heard about it. I can’t wait to experience that some time!

3. Shaking a leg with the Todas and Badugas

The Badugas performing their traditional dance for us. Picture Courtesy: The Sterling team

The first day of our stay at Sterling Ooty Fern Hill, we returned to the resort to find a bunch of Todas waiting for us, decked up in their traditional costumes. They were there to perform their traditional dance for us! We were thrilled to watch them singing and twirling, around the bonfire that had been set up in the courtyard. Isn’t that some way to get guests acquainted with the local culture?

When the Todas were done with their performance, it was the turn of the Badugas to go up on stage. The Badugas, a caste that forms the majority of the population in Ooty, were there too in their traditional wear, to present their songs and dances to us! They kicked up quite a storm with their energetic dancing, which looked deceptively simple but so wasn’t! How do I know? Well, because we bloggers were also offered a chance to join in the dancing, and to learn the steps straight from the Todas and Badugas. Super fun!

4. A picnic lunch in the midst of a tea garden

All of us bloggers enjoying a picnic in the midst of a gorgeous tea estate. Picture Courtesy: The Sterling team

I’m sure all of us who have ever been to Ooty have visited a tea estate, and have taken beautiful pictures in the midst of all that green gorgeousness. I have been there, done that too. However, on this holiday to Ooty, the Sterling team arranged for a different sort of experience for us – a picnic lunch in the midst of a tea estate! It turned out so very lovely!

We drove up, up, up in the hills to reach a beautiful, beautiful private tea estate. With prior permission from the estate owner, a sumptuous picnic lunch had been set up for us here, complete with a carpet, big umbrellas, a wicker basket, fruits and packed lunch boxes. The mist rising up out of the hills added tonnes to the atmosphere. This was such a charming experience that felt like something straight out of a storybook!

5. Learning the alphabet of T-E-A

The goings-on inside a tea factory. Shot at Benchmark Tea Factory, Ooty

Visiting a tea factory is a very touristy thing in Ooty, something a lot of tourists do. We never got around to doing this, though, in spite of having visited Ooty quite a few times. When the Sterling team arranged for a tea factory visit, for us to learn how our everyday cup of tea comes about, I was glad of the opportunity to do so. We had an enlightening experience.

We learnt how the leaves are plucked off tea bushes, sorted and brought to the tea factory. The leaves pass through several processes at the factory to reach the ‘granular’ stage that we commonly find in stores. We were enchanted to learn how green tea, black tea and regular tea all come from the same plant – it is the differences in processing that makes each of these different.

We sampled a variety of beautifully brewed tea at the factory – green, black, ginger, cardamom and masala. We also tried out some white tea, which is one of the most expensive tea in the world.

6. Hopping on the toy train from Ooty to Coonoor

The quaint train we rode on from Ooty to Coonoor. Picture Courtesy: The Sterling team

Most of us know about the ‘toy train’ plying in Ooty, which is quite a huge draw for the tourists. This quaint train by the Nilgiri Mountain Railways runs between Mettupalyam and Ooty in Tamilnadu, chugging along some really scenic mountain paths. Riding on this train is quite an enchanting experience, for children and adults alike.

I have done the Ooty-Coonoor toy train ride a couple of times earlier, but never with the eyes of a travel blogger. I am so glad to have been given a chance to do just that, by Sterling. As always, it was a cute journey I couldn’t stop smiling throughout.

7. Checking out the bisons

When the mist cleared, and we spotted the bison amidst the bushes

When the Sterling team told us we would be taken to a spot amidst the tea estates where there would be hundreds of bison grazing, it sounded like a fairy tale. Sterling did keep up its promise, and took us to exactly such a place. There was mist all over when we arrived, and when it slowly cleared, we could see the bison amidst the tea plants. There were not one or two bison, but flocks and flocks of the huge, majestic animal, grazing busily alongside the workers on the tea estates. Both parties seem to be quite used to working in the presence of the other. What a sight this was!

I have spotted wildlife in the Bandipur forest area en route to Ooty, several times, but this was a first for me. The husband is fascinated by bison, and I am sure he would have thoroughly loved this experience. I’m raring to do this all over again, with him around!

Would you like a Sterling holiday too?

The next time you visit Ooty, do consider staying in a Sterling property. Why, go the whole hog, and take up some Sterling experiences as well – they will show you a whole different side to Ooty, I’m sure!

From what I could gather, I think the Sterling resorts are great places for families, with something for every member to love. They might not be uber-luxurious spaces, but they are definitely places I would like to stay in with my family.

Do get in touch with the Sterling team for prices and other details!

This post is brought to you in collaboration with Sterling Holidays. All opinions expressed in this post are based upon the experience we had at Sterling Ooty Fern Hill. The views herein are entirely mine, entirely honest, not influenced by anything or anyone.

Jamia Masjid, An Architectural Marvel in Old Srinagar

Just a few minutes after driving into the heart of Srinagar, fondly referred to as Old Srinagar or Downtown Srinagar, we noticed the landscape around us begin to change. The relatively modern buildings and wide roads of modern Srinagar – where we were staying – began to fade. The roads got narrower and narrower as we drove on, the buildings getting more and more ancient, some with rather pretty latticework on them.

Electricity wires seemed to dangle out of nowhere. Vendors selling everything from vegetables and spices to fancy trays, baskets, Kashmiri shawls and dry fruits dotted the streets. Tiny shops choc-a-bloc with some really interesting stuff – like the kangris or wicker baskets that the Kashmiris use to carry a coal brazier, to keep themselves warm or pretty, pretty, pretty samovars that are used to make the local kehwa – began to whizz by. I would have loved to get down, to take a long, exploratory walk around the place, even indulge in some shopping, but I didn’t. We were on the way to see the famed Jamia Masjid in Nowhatta, Old Srinagar. The bub wasn’t keeping too well, and we wanted to limit exploration and get back to our hotel quickly. Before the husband and I could even realise it, our cab stopped. We had reached our destination.

What is the Jamia Masjid like?

One word – beautiful.

The Jamia Masjid of Srinagar, a hugely sacred mosque and place of worship for Kashmiri Muslims, is a beautiful specimen of Persian architecture, with a few influences from Buddhist pagodas. There has been generous usage of Kashmiri glazed black stone, bricks and deodar wood in the building of the mosque, which gives it a quaint, charming look. Our first glance of the mosque stunned us with its prettiness.

Our first glimpse of the mosque, as soon as we had set foot inside the main gate

The Jamia Masjid was constructed by Sultan Sikandar Shah Kashmiri Shahmiri in 1394 CE. The mosque was originally built to accommodate 33,333 people at one prayer session, besides the imam. It is a huge structure, believed to be about 1,40,000 square feet. There are four entrances to the mosque, from the east, west, north and south.

The prayer hall we walked through, to get to the actual mosque

As soon as we stepped inside the main gate, we found ourselves in a gorgeous prayer hall with a beautiful wooden ceiling and columns. The high ceilings gave the hall a roomy, airy, light feeling. We walked through the prayer hall to reach an open courtyard with a little Mughal-style garden and a fountain. This courtyard housed the actual place of worship, the mosque, a stunning edifice.

The main prayer hall at Jamia Masjid

The mosque was, apparently, extended later, when Sultan Sikhandar’s son Zain-ul-Abidin added turrets to it. The landscaped Mughal garden which we saw outside the mosque was also added later, we learnt.

One of the turrets of the mosque. Notice the similarities to a Buddhist pagoda?

When we visited the Jamia Masjid, on a weekday morning, it was drizzling lightly and the place was almost empty. Almost to ourselves, we spent about an hour here, walking around, admiring the architecture, offering our prayers, soaking in the peace around us. I am sure the scene would have been completely different on a weekend or on a festival day.

Exploring the bazaar outside Jamia Masjid

A glimpse of the bazaar outside Jamia Masjid, Srinagar

Step out of the Jamia Masjid gates, and you will find yourself amidst a little bazaar of sorts. Little shops, manned by smiling Kashmiris, sold household things like spices, dry fruits and groceries, dresses and footwear, tea sets (which I learnt later is a huge passion in Kashmir), curtains and bedsheets, suitcases, bags and purses, kitchen utensils and the like. Walking around these shops, checking out things, photographing, learning and shopping was a treat in itself.

Some beautiful outfits that we came across, for sale in the bazaar outside Srinagar’s Jamia Masjid

I fell in love with a tiny spice shop in the bazaar, filled to the rafters with culinary treasures. I was hovering outside, asking the owner a battery of questions about the several indigenous-to-Kashmir ingredients he stocked. He invited me inside to take a look, and I became a kid in a candy shop.

The charming little spice shop outside Jamia Masjid that I loved

We ended up spending over an hour here, chatting with the owner about this and that – the cockscomb which is apparently the reason for the pink cheeks of the Kashmiris, the Kanagucchi or the special ear-shaped mushrooms that come up in the forests only when there is a cloudburst, the local tradition of drying up vegetables and fruits to preserve them, Kashmiri tea and black moth daal and veri masala. I picked up quite a few things here, small quantities of all that I wanted to go back home and try out.
In the meantime, the owner plied the husband and me with the pinkish salt tea aka noon chai that a whole lot of Kashmiris prefer to sip on, and the bub with big fat kishmish from his shop. Marketing? Probably. Probably not. All I can say is that we absolutely adored the time we spent in this little shop, and we valued the conversation with the owner. Moments like these are precisely what makes travel worthwhile for us.

Some of the treasures we found in the spice shop. Top left: Dried lauki aka bottlegourd; Centre left: Kashmiri black moth daal; Bottom left: A cake of freshly made Kashmiri ver masala or veri masala; Bottom right: Cockscomb, a flavouring agent that is typically used in Kashmiri cuisine; Top right: The tea that is commonly used for different types of brews in Kashmir

Don’t miss this grand mosque whenever you are in Srinagar!

Tips for travellers

1. The Jamia Masjid is located in Nowhatta, in the heart of Old Srinagar, quite a sensitive area by the looks of it. Monday to Thursday would be a good time to visit, as the mosque tends to become crowded on Fridays and weekends.
2. There are no entry fees here. Photography is allowed.
3. Visitors should cover their heads and remove their footwear before entering the mosque. Please ensure that these simple rules are followed. Also, considering that this is a sacred place of worship, maintaining silence and decent conduct is advisable.
4. There is not much to do here, in terms of activities. However, the place is, indeed, an ocean of calm and peace, which one can spend any amount of time soaking in. The architecture of the mosque is a treat to the eyes, as well.
5. If you want to time your visit with a prayer session in the mosque, please check on the exact timings before you embark.
6. Do spend some time at the bazaar outside the Jamia Masjid, walking around, learning, shopping, photographing. This is a great place to learn about traditional Kashmiri culture and culinary traditions, if you are interested in that sort of thing. This is where you can shop for some unique foodie souvenirs from Kashmir, too. The shopkeepers are friendly, and most of them speak Hindi. Prices are reasonable, we felt, and we didn’t feel the need to haggle.

Doon Chetin| Kashmiri Walnut Chutney

Have you ever tried out Doon Chetin, a walnut chutney in Kashmiri style? I tried it out at home recently, and fell head over heels in love with it, as did my family.

Making Doon Chetin (‘Doon‘ is Kashmiri for ‘walnuts’ and ‘chetin‘ refers to ‘chutney’) had been on my mind ever since our recent trip to Kashmir. I didn’t have an opportunity to savour this chutney in the course of our holiday, so I pledged to make it once I got back home. I made sure to pick up some Kashmiri walnuts (which are believed to be of high quality) and some shahi jeera (black cumin) that goes into the preparation of this chutney. I read up on the Internet, and was lucky to find an authentic Kashmiri recipe for the Doon Chetin. Like I said earlier, the chutney was made recently, and the rest, as they say, is history. I served it as a dip with home-made kuzhi paniyarams, and it was gone in no time at all!

The Doon Chetin combines some really unusual ingredients – fresh curd, black cumin, raw onion, walnuts, mint and the like. Initially, I admit, I did have apprehensions about whether I would like the taste. What if it tasted too weird? Well, I wouldn’t know unless and until I tried it out, right? So, try it out I did, and I am so glad I did – the Doon Chetin tastes absolutely amazing, rich and creamy, yet light and exquisite, the chillies and mint adding a zing to it, the walnuts contributing their nuttiness, with the faintest of sourness from the curd. Yumminess, I tell you!

Traditionally, the Kashmiris prepare Doon Chetin in a stone mortar and pestle, which gives it a slightly coarse texture. It is eaten with non-vegetarian kebabs or rice dishes, typically. I used a mixer to make the chutney and ground it smooth, which is fine since I was planning to use it as a dip.

Try it out, and I am sure you will love it too!

Here’s the recipe for the Doon Chetin.

Recipe Source: Keep Calm & Curry On

Ingredients (makes about 3/4 cup):

1. 1/2 cup walnuts
2. Salt to taste
3. 2 green chillies
4. 1/2 teaspoon red chilli powder
5. 2 tablespoons fresh mint leaves
6. 1 tablespoon onion, finely chopped
7. 1 teaspoon shahi jeera aka black cumin
8. 1/4 cup fresh thick curd

Method:

1. Place all ingredients in a mixer jar.
2. Blend till smooth.
3. Taste and adjust seasonings if needed.
4. Serve as an accompaniment with tandoori dishes, fried snacks or rice dishes.

Notes:

1. For best results, use thick and fresh curd that is not too sour.

2. Adjust the number of green chillies you use, depending upon how spicy you want the chutney to be.

3. I used Kashmiri walnuts and shahi jeera to make this chutney. In case you don’t have access to them, you can use locally sourced variants for these two ingredients too.

4. Traditionally, this recipe uses Kashmiri red chilli powder, which is low on heat and adds a gorgeous reddish colour to dishes. I didn’t have any, so I used ordinary red chilli powder instead – which is why the colour of my Doon Chetin is not as beautifully brown as it is, traditionally.

5. You can add in a couple of cloves of garlic while grinding the Doon Chetin, too. I skipped it.

6. If you do not have shahi jeera, you can substitute it with ordinary cumin. However, shahi jeera adds a richer, deeper flavour to the Doon Chetin.

7. Dried mint powder can be used in the chutney, in place of fresh mint leaves. If you are using dried mint powder, use about 1 tablespoon for the above quantities of ingredients.

8. I wanted the Doon Chetin to be of a smooth texture, so I ground it in my mixer. You can keep the texture coarser, too, if you so prefer. You may even use a mortar and pestle to make the chutney, as is done traditionally in Kashmir.

9. Any leftover Kashmiri Walnut Chutney can be stored in a clean, dry, air-tight box and stored, refrigerated, for 3-4 days. Use only a clean, dry spoon for the chutney.

10. I served the Kashmiri Walnut Chutney as a dip alongside quick-fix kuzhi paniyarams made from idli batter. The two made for a wonderful, wonderful pair.

What do you think about this recipe? Do tell me, in your comments!

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This post is for the Ssshhh Cooking Secretly Challenge. I was paired by Priya Mahesh of @200deg for this month’s challenge, who assigned me the two secret ingredients of ‘Walnuts’ and ‘Curd’. Doon Chetin is what I decided to make, using these two ingredients.

I’m also sending this recipe for Fiesta Friday #230, co-hosted this week by Diann @ Of Goats and Greens.

 

 

Walking Alongside The Almond Trees At Badamvaer, Srinagar

Badamvaer – prettiness is what meets your eye, wherever you gaze

It was love at first sight with Badamvaer, Srinagar, for both the husband and me. The moment we set foot inside the gates of Badamvaer and caught a glimpse of its prettiness, we were charmed. It was a rainy weekend morning when we visited, in the course of our holiday in Kashmir, and we were lucky to have this beauty almost all to ourselves.

This was the sight that greeted us, the minute we had stepped foot into Badamvaer. For some reason, this particular spot reminded me of a fairy garden straight out of Enid Blyton’s books.

What is Badamvaer, you ask? Popularly called ‘Badamwari‘, Badamvaer is the Kashmiri name is a gorgeous, gorgeous garden in Srinagar. Like the name suggests, almond trees abound in the place (‘Badam‘ refers to ‘almond’, while ‘vaer‘ is ‘garden’ in Kashmiri). I hear the garden comes alive in the spring, when the almond trees blossom. There are beautiful white blossoms everywhere, and the garden is a sight to behold. When we visited this May, there were no blossoms on the almond trees, but the place was still a sight to behold.

Multi-hued flowers in bloom, at Badamvaer

The story of Badamvaer begins with the Durrani Fort, a very famous tourist spot in Srinagar. The Durrani Fort stands regal on a hillock called Hari Parbat, on the outskirts of Srinagar. The fort shares space with a few Muslim shrines, a Shakti temple that is sacred to the Kashmiri Pundits, and a Sikh gurudwara.

The Durrani Fort sitting regal atop Hari Parbat, as seen from Badamvaer

It is believed that Emperor Akbar had plans of setting up a new capital around Hari Parbat, which is why he began construction of a fort here in 1590. However, the project was never completed. It was during the Durrani reign in Kashmir, under the reign of Shuja Singh Durrani in 1808, that the present-day fort was constructed.

Emperor Akbar had plans of building Naagar Nagar, a city around the foothills of Hari Parbat, which would house palaces and balconies for the royal family, residences for the noblemen of the court, and army barracks. Thanks to the downfall of the Mughal empire that began at around this time, the city never came into existence. In the year 1876, when Dogras ruled over Kashmir, the then ruler Ranbir Singh got the garden area (as per Emperor Akbar’s original plans, I suppose) planted with almond trees. Over time, the garden began to be known as Badamvaer or Badamwari, the garden of almond trees.

The almond trees that abound in Badamvaer aka Badamwari

Badamvaer used to be a popular picnic spot for Kashmiris in the 1900s, from what I understand. Slowly, though, the place fell into a state of neglect and disrepair, and local footfall kept reducing further and further. It was in the year 2007 that J&K Bank took up the project of bringing Badamvaer back to life. The garden was painstakingly cleaned up and landscaped all over again, a new lease of life handed to it. Over time, locals and tourists alike began to return to Badamvaer, and the Kashmiri picnics began happening here, all over again. The J&K Bank continues to undertake maintenance of the garden till date, and has done a really good job at it.

Inside Badamvaer aka Badamwari

Badamvaer boasts of some stunning landscaping and extremely beautiful flowers, which had us going all ga-ga.

I had never seen roses in this particular purple-pink before Badamvaer happened. Can’t get over just how pretty this shade is!

The huge climbing roses that are everywhere in Kashmir are present here as well, of course.

A much-coveted selfie and photography spot within Badamvaer, which the climbing roses have chosen to adorn

Apart from roses in many hues, the garden is full of exotic flowers that only a place like Kashmir can have in such plenitude.

Pansies are all over Kashmir, and so they were in Badamvaer too. Is it just me or can you spot a face in these flowers, as well?

Badamvaer also offers some lovely views of the mist-shrouded mountains that surround it.

The beautiful structure that houses a well, in the midst of Badamvaer

I wonder why Badamvaer is not as popular among tourists as, say, Nishat Baugh or Shalimar Baugh is. I never read about Badamvaer on any of the travel blogs I checked out, while researching for our trip – I am so thankful our tour operator suggested we visit this lovely haven! When we visited, there were absolutely no tourists around – just some locals and school kids busy picnicking. Well, good for us!

This part of the garden took my breath away, it was so beautiful on that sun-kissed, rain-drenched day. And, this school kid insisted on getting into my picture!

I love how Badamvaer has managed to retain an air of purity, of cleanness and freshness, how it is still untouched by commercialisation in spite of being such a gloriously beautiful locale. I really hope it stays that way.

We spent a good couple of hours in Badamvaer, just walking around, basking in the beauty all around us, soaking in the place.

An Indian mynah we spotted, nestling in one of the trees in Badamvaer

It is quite a huge garden too, one that deserves to be walked around leisurely and explored slowly, to one’s heart’s content.

A metal bridge running over a stream from a man-made fountain, in Badamvaer. Pretty, ain’t it?

Badamvaer was quite the weekend hang-out spot for locals from 2007 onwards (after the garden got a new lease of life) until recently, with dance performances and cultural programmes happening here. However, the performances have been temporarily put on hold as of now, considering the political unrest and upheaval in Kashmir in the last few months.

A fountain, in the midst of Badamvaer

Here’s hoping peace finds its way to Kashmir soon!

That’s the washroom in Badamvaer! Can you guess?

If Badamvaer is pretty now, I can only imagine just how gorgeous it would be with all those almond trees weighed down by white blossoms, in spring time. I hope to be able to return to this place some time, to see that phenomenon in person.

The husband and the bub, enjoying a leisurely walk in Badamvaer

So long, Badamvaer! I hope to meet you again, soon!

If you ever find yourself in Srinagar, don’t miss visiting this hidden gem. Highly recommended!

Tips for travellers:

1. A visit to Badamvaer can be combined with one to the adjacent Hari Parbat fort and Old Srinagar, where there is loads to see and do and explore.
2. There is a small entry fee that needs to be paid, to enter Badamvaer.
3. If possible, try to time your visit to Badamvaer with the blooming of the almond trees in spring – it is totally worth it, I hear.

 

 

Bread Rolls| Bread & Mixed Vegetable Cutlets

Eid is just around the corner! Here’s wishing good times to all those who are celebrating! 🙂

Today, I present to you a recipe for Bread Rolls or Bread & Mixed Vegetable Cutlets that you can make for Iftaar, the routine breaking of the fast during Ramzaan. You can also make these on the occasion of Eid, a hearty and nutritious vegetarian snack.

I have extremely fond memories associated with Bread Rolls aka Bread & Mixed Vegetable Cutlets. In the almost 36 hours it took to travel by train from Ahmedabad to Madras, while I was growing up, Bread & Mixed Vegetable Cutlets would make for my morning breakfast. I remember them tasting awesome (I’m not sure if I would still say the same about them!), and being all excited about having them because they were such a novelty for me – we never made them at home ourselves.

I also remember my school friends bringing home-made Bread Rolls in their snack boxes, and offering me a taste. I would adore them, and we would end up exchanging our boxes – they would happily gobble up my idlis while I munched on their Bread Rolls.

The bub was introduced to Bread & Mixed Vegetable Cutlets at school, and she happened to adore them. Like mom, like daughter, eh? When she came home from school grinning like a Cheshire cat a couple of days – because the snack was her favourite Bread & Mixed Vegetable Cutlets – I absolutely had to learn how to make them at home. I spoke to the parents who had sent them, understood how they had made them, and began making them with a few customisations. Now, they are a regular snack at our place, and a much-loved one, too!

I make these Bread Rolls with tonnes of vegetables and whole wheat bread, and use home-made garam masala to spice them. I use a dosa pan to shallow-fry them, with minimal oil, as opposed to deep-frying. They turn out absolutely delicious in taste, perfectly crisp from the outside, soft from the inside, just the way we like them to be.

At a lot of places, I find Bread & Mixed Vegetable Cutlets containing either too much of potatoes or too much of bread. The recipe I am going to tell you about today will help you avoid both these situations. These measurements will give you the perfect cutlets – perfectly balanced ones, with no one ingredient overpowering the others. Do try it out!

Here’s how to make the Bread & Mixed Vegetable Cutlets.

Ingredients (makes 18-20 cutlets):

1. 4 medium-sized potatoes, boiled, peeled and mashed
2. 2 medium-sized onions, finely chopped
3. 1/3 cup shelled green peas
4. 1/3 cup grated carrot
5. 1/3 cup finely chopped cabbage
6. 1/3 cup finely chopped beans
7. 1/3 cup finely chopped capsicum
8. 1/3 cup finely chopped cauliflower
9. Salt, to taste
10. 1/2 teaspoon turmeric powder
11. 2 generous pinches of asafoetida
12. 1/2 tablespoon garam masala
13. Juice of 1 lemon, or to taste
14. 4 tablespoons bread crumbs + more as needed to coat the cutlets
15. 3-4 tablespoons finely chopped coriander
16. 2 tablespoons of slivered almonds
17. 8 slices of bread
18. 4 green chillies, finely chopped
19. A 1-inch piece of ginger, peeled and finely chopped
20. 1 tablespoon oil + more as needed for shallow-frying

Method:

1. Heat the 1 tablespoon oil in a pan. Add in the chopped onion, carrot, cabbage, beans, capsicum and cauliflower, as well as the shelled green peas. Salt lightly. Cook on medium flame till the vegetables are half done – they should be cooked, but retain their crunch. Switch off the gas, and allow the cooked vegetables to cool down entirely.
2. Grind the ginger and green chillies to a paste in a mixer, using very little water. Transfer the paste to a large mixing bowl.
3. Add the peeled and mashed boiled potatoes to the mixing bowl.
4. Soak each of the bread slices in water for just a second, then squeeze in between your hands and drain out all the water. Add the drained bread slices to the mixing bowl.
5. To the mixing bowl, add the 4 tablespoons of bread crumbs, lemon juice, asafoetida, salt to taste, garam masala, turmeric powder, chopped coriander and slivered almonds.
6. Once the cooked vegetables (the carrot, capsicum, beans, peas, cabbage, cauliflower) have completely cooled down, add them to the mixing bowl too.
7. Mix all the ingredients in the mixing bowl together thoroughly. Shape patties out of this mixture. Keep aside.
8. Heat a heavy dosa pan on high flame. When it is nice and hot, turn down the flame to medium.
9. Spread out some bread crumbs on a large plate. Dip two of the patties in the breadcrumbs, evenly coating them, and place them on the hot dosa pan. Spread some oil around the patties, and cook on medium flame till the bottom gets brown and crisp, ensuring that they do not get burnt. Then, flip the patties over, add a little more oil around them, and cook till crisp and brown on the other side. Transfer to a serving plate.
10. Prepare all the cutlets in a similar manner. Serve hot with hot green chutney, kasundi, tomato ketchup or sauce of your choice.

Notes:

1. Cooking the Bread & Mixed Vegetable Cutlets on a dosa pan ensures that minimal oil is consumed, as against shallow frying in a deeper pan.

2. To make bread crumbs, just tear a few pieces of bread roughly and grind in a mixer. Alternatively, you can use store-bought bread crumbs, too.

3. You can use either whole wheat bread or white bread to make these Bread & Mixed Vegetable Cutlets.

4. Chana masala can be used in place of garam masala, too.

5. Increase or decrease the number of green chillies you use, depending upon how spicy you want the Bread & Mixed Vegetable Cutlets to be.

6. You can add any vegetables of your choice to these cutlets, but the ones I have mentioned above are the usual suspects. These are the veggies that go really well in the making of Bread & Mixed Vegetable Cutlets.

7. Make sure you soak the bread slices for just a second and then immediately drain out all the water from them, before proceeding to add them to the cutlet mixture. Over-soaking of the bread slices or retaining too much water in them will cause the cutlets to get soggy.

8. The above quantities of bread, bread crumbs and vegetables are perfect to get cutlets that are just right – neither too much of veggies nor too much of bread.

9. I prefer cooking these Bread & Mixed Vegetable Cutlets on a dosa pan, but you could deep-fry them too. If you want to deep-fry them, dip the prepared patties in a thin paste of maida or wheat flour and water, then coat evenly with bread crumbs, then proceed to put them in smoking hot oil. Deep fry on medium flame till evenly brown on both sides, ensuring the cutlets don’t get burnt.

10. Crumbled paneer or cheese can be added to the cutlets too. Alternatively, you can garnish the cutlets with grated cheese, just before serving them.

Did you like the recipe? Do tell me in your comments!

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This recipe is for the Foodie Monday Blog Hop. The theme for this week is ‘Eid-Special Recipes’.

I’m also sending this recipe to Fiesta Friday #227. The co-hosts this week are Lizet @ Chipa by the dozen and Jhuls @ The Not So Creative Cook.

 

Kashmiri Black Moth Daal Khichdi

If you have been reading my blog for a while now, you would probably know that the husband and I love trying out local vegetarian dishes wherever we travel to. We are suckers for exploring the foods popular at various destinations. We often bring back local ingredients (and sometimes recipes) from the places we visit, and using them in our home kitchen. This Kashmiri Black Moth Daal Khichdi that I’m going to write about today, is one such instance.

In the heart of what is known as ‘Old Srinagar’, in an area called Nowhatta, there stands a majestic specimen of Mughal-era architecture called the Jamia Masjid. We had a lovely time walking around the mosque, trying to fit the beautiful architecture into frames on my camera, from different angles. It was also a treat checking out the various little shops around the mosque, selling spices, apple chips and cockscomb and walnuts and different ingredients indigenous to Kashmir, clothes, tea sets, shoes and cutlery, among other things. It was at one of these little stores that I came across the Kashmiri black moth daal. I absolutely had to pick up some, to cook with later. From these shops, I also bought some beautiful Kashmiri ver masala and dried mint, all of which I have used in this Kashmiri Black Moth Daal Khichdi.

The black moth daal from Kashmir is packed with various nutrients, and has an earthy taste to it. The Kashmiris typically use these lentils to make daal or cook it in combination with meat or vegetables. I decided to use them in this Kashmiri Black Moth Daal Khichdi, a one-pot meal that is awesomely delish, very easy to make yet full of flavour.

Here’s how I made this Kashmiri Black Moth Daal Khichdi.

Ingredients (serves 4):

1. 1 cup rice
2. 1/4 cup Kashmiri black moth daal
3. Salt to taste
4. 1/2 teaspoon turmeric powder
5. A small piece of Kashmiri ver masala
6. 4 green chillies
7. 1 medium-sized onion
8. 1/4 cup shelled green peas
9. 1 small capsicum
10. 6-7 beans
11. 2 medium-sized tomatoes
12. 5-6 cloves garlic
13. A 1-inch piece of ginger
14. 1 tablespoon oil
15. A few stalks of fresh coriander leaves
16. 1 tablespoon dried mint

Method:

1. Soak the Kashmiri black moth daal for about 20 minutes in warm water. When done, drain out the excess water and keep aside.

2. Peel the ginger and garlic. Grind them to a paste in a mixer. Keep aside.

3. Chop the onion length-wise. Peel and chop the carrots into batons. Remove strings from the beans and chop into batons. Chop the capsicum into cubes. Chop the tomatoes and coriander finely. Slit the green chillies length-wise. Keep aside.

4. Mix the Kashmiri ver masala in a little water, until completely dissolved. Keep aside.

5. Wash the rice well under running water, a couple of times. Drain out all the excess water. Keep aside.

5. Heat the oil in a pressure cooker bottom. Add in the chopped onions, carrot, beans and capsicum, the shelled green peas, and the ginger-garlic paste. Mix well. Saute on high flame for a minute or so.

6. Now, add the washed and drained rice and Kashmiri black moth daal to the pressure cooker.

7. Add in 3.5 cups of water, as well as salt to taste, the ver masala paste, the chopped tomatoes, turmeric powder and the turmeric powder. Mix well. Taste the water and adjust seasonings as needed.

8. Close the pressure cooker and put the whistle on. Pressure cook on high flame for 3 whistles. Let the pressure release manually.

9. When all the pressure has gone down, open the cooker and fluff up the khichdi. Mix in the dried mint and the finely chopped coriander.

10. Serve the Kashmiri Black Moth Daal Khichdi with plain curd or raita of your choice.

Notes:

1. I used Sona Masoori rice to make this khichdi. You can use any other type of rice you want to.
2. Adjust the quantity of water, depending upon how grainy or soft you want the khichdi to be.
3. If you don’t have dried mint powder, you can add in a few torn leaves of fresh mint to the rice while pressure cooking it.
4. The Kashmiri black moth daal imparts a lovely earthy flavour to this khichdi. If you don’t have any, though, it can be replaced with whole masoor daal – soak it the same way for about 20 minutes and then add it to the pressure cooker.
5. The Kashmiri ver masala is a mix of 60-70 ingredients, including oil, Kashmiri red chillies, garlic, shahjeera and cockscomb. I would not suggest omitting this or using any other masala in place of this, as it would alter the taste of the dish.
6. Adjust the quantity of green chillies and Kashmiri ver masala you use, depending upon how spicy you want the khichdi to be.

Do try out this Kashmiri Black Moth Daal Khichdi, too! I’d love to hear how you liked it!

I’m sending this recipe to Fiesta Friday #226. The co-hosts this week is Jhuls @ The Not So Creative Cook.

 

Dodh-E-Pather Aka Doodhpatri, The Valley Of Milk

In other news, we just got back from a week-long holiday in and around Srinagar, Kashmir. We had been considering a few destinations to go to before the bub’s summer holidays ended, which wouldn’t kill us with sunstroke, where the bub could enjoy herself and so could we. We finally zeroed in on Srinagar, and hooked up with a travel agent in the city. Working with them, I built a slightly off-beat itinerary than the done-to-death Srinagar sightseeing-Gulmarg-Pahalgam-Sonamarg plan that most tourists undertake. We have already done that in the past.

This time around, we wanted to venture deeper into Srinagar, dig into local food and experiences, and explore a couple of lesser-known destinations around the city. While I wouldn’t say we got exactly the kind of holiday we wanted, it was still a beautiful trip – we did visit some gorgeous places and made memories that will last a long, long, long time to come.

Here I am, with the first installment of travel stories from Kashmir – about our visit to a spot called Doodhpatri.

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When the husband, the bub and I embarked on our drive to Doodhpatri, some 40-odd kilometers away from Srinagar (where we were staying), little did we know that we would absolutely fall in love with the place. Neither did we know that Doodhpatri would force us to think deep and hard about human nature.

Located in the district of Budgam, Doodhpatri is a gorgeous, gorgeous, gorgeous place. Think meandering meadows full of cows, sheep and goats. Think truckloads of soft green grass with very few people around. Think snow-clad mountains and freezing cold. Think natural springs and pine trees. Think nomadic shepherds tending their flocks and their squat mud huts. Exactly, that kind of place. Doodhpatri is not as well-known to travellers as, say, Gulmarg or Pahalgam, and has only recently started seeing tourist influx. As a result, the place still remains largely untouched, pristine, uncommercial – this also means that there are no restaurants of note or tourist activities of note here. There is a lot of virgin natural beauty, though, much to explore for the non-touristy traveller.

Locally called Dodh-e-Pather, the name of the place literally translates to ‘Valley of Milk’. The cattle here are renowned for the plentiful, rich milk (doodh) they yield, which is what gives the place its name.

A shepherd tending his flocks, at Doodhpatri

It is an almost 2-hour drive from Srinagar to Doodhpatri, the road not in the best of condition at places, but decent enough. As you near Doodhpatri, signs of city life grow lesser and lesser, the vistas grow wider and greener, and the views become more and more stunning. When the snow-capped mountains come closer, they almost take your breath away.

Our first sight of the snow-capped mountains and the gorgeous green plains of Doodhpatri

A few sharp curves and turns later, you come to a point beyond which no vehicles can go. Walk for a few minutes, and you reach a gurgling spring, the water milky white, humming along over rocks that have turned smooth with wear.

The beautiful spring at Doodhpatri

We spent a couple of hours at this point, just winding down, talking, eating, taking pictures and gazing at all the beauty around us. This is a hot spot for selfie lovers and photographers alike. You may even choose to don the Kashmiri costumes available for hire at the couple of make-shift stalls here, and get a photoshoot done.

The milky white waters of the spring at Doodhpatri

The rustic wooden bridge across the spring stole my heart away. It surely was something straight out of a dream!

The rustic bridge that had me charmed

You can cross the bridge and walk along the plains beyond, soaking in the pure air and the prettiness of nature around you, or you could let a pony take you there. There is no dearth of horsemen here, who will plead and haggle with you to hire them for a look-around Doodhpatri on pony-back.

A bunch of horsemen in their traditional pherans, waiting for tourists to hire their ponies

Considering that the bub wasn’t too well when we visited Doodhpatri and the terrain looked quite rough too, we decided to skip the pony ride. We contented ourselves with just gazing out at the spring, snapping pictures of this and that. That, in itself, is quite an experience, let me tell you.

A barbecue guy we came across at Doodhpatri

There isn’t a single proper restaurant in Doodhpatri, like I was saying earlier, thanks to it not really being on the tourist grid. There are just a couple of shops here selling tea, coffee, chips, Maggi and the likes.

In fact, I hear the road we drove on did not extend till the stream, two years ago or so. One would have to get down at a certain point and hike a few kilometres to reach the stream! Now, considering increasing tourist interest in Doodhpatri, the road has been laid out further.

A small shop selling refreshments at Doodhpatri. I was charmed by just how pretty this shop looked!

There is a sharp drop in temperatures at Doodhpatri when it rains or when the mountain winds blow. In winters, the snow makes the place practically unlivable. The place, therefore, remains open only about 8-9 months a year. For 2 or 3 months every year – in the winters – the winding roads to Doodhpatri become inaccessible due to all the ice on them, and the place is therefore shut off. No one comes here then, not even the semi-nomadic Gujjar shepherds. There is no permanent structure here which is in use throughout the year – neither a home nor a shop nor a tourist activity.

A Gujjar hut at Doodhpatri

You will find the small, squat mud huts of the Gujjars – the famous wandering shepherds of Kashmir – at Doodhpatri. These shepherds wander the mountains and plains of Kashmir with their flocks of sheep, horses, goats and cows in the winters, trying to find grass for them. They perform odd jobs – building construction and the likes – to earn some money.

In the summers, they build houses on the mountains and stay put for a few months with their families.

A small Gujjar hut that we came across at Doodhpatri

When we visited, some of these Gujjars were selling snacks and refreshments for the tourists out of their huts. We walked along, fascinated by the structures, fascinated by the typical Kashmiri snacks some of them were offering.

A stall selling the large traditonal pooris of Kashmir, called Khajla, which is typically eaten with semolina halwa. In the background are the dried pea-pakoras that are commonly available across Kashmir.

Neither the husband nor I had ever tried out the halwa-poori combination before, and we went on to do just that at Doodhpatri. My, it was mind-blowing – bites of the Khajla filled with the halwa!

We were snacking on some beautiful Maggi noodles cooked with vegetables at one such home when we noticed a sudden drop in the temperature. All too quickly, the wind started howling (that eerie way the wind has of howling in the mountains!) and the plastic chairs around us began to crash to the ground (I am not exaggerating!). It began to turn finger-numbingly cold, and the jackets and caps we were carrying with us offered no protection at all. The bub began to shiver. The Gujjar shepherd whose shop we were eating at was quick to invite us inside his house. We gratefully accepted.

The little fireplace inside the Gujjar home we visited

Inside, the hut was warm as toast. The man’s wife was busy cooking lunch for their family, and the wood fire was working wonders. I don’t know what did it – the thick, hand-made mud walls or the structure of the hut or the wood fire – but it was gorgeous inside. It was a cocoon, a separate world in its own. The howling winds outside did not even touch the inside of the house. The lack of electricity and the bare minimum of possessions inside the house kind of stunned us – it was a stark reminder of just how much we urbane folk cling to our worldly possessions day in and day out.

The family invited us to stay for lunch or at least for some tea, but we refused as we had already eaten. We did spend quite a bit of time sitting with them, chatting, warming our hands on the kangri (Kashmiri coal brazier) they were generous enough to share with us.

The kangri that saved us from frostbite in Doodhpatri

The husband and I had so many questions for the family and their way of life, and they were happy to respond to every single one of them. Snippets of the conversation still refuse to go out of my mind.

‘Hum 6 mahine yahan rehte hain, is ghar mein. Sardi mein 6 mahine hum parbat ke niche rehte hain.. majdoori karte hain..gay bakri charate hain.. kaam karte hain..,” the man told us. (‘We stay here, in this house, for 6 months. For the 6 months around winter, we stay in the foothills. We undertake labour and other odd jobs, tend to our cows and goats.’)

‘Yahan pe kuch nahi milta. Paani, aata, sabzi.. sab kuch neeche se le ke aate hain.. yahan par bahut zyaada thand padti hai na?,’ his wife said. (‘There is nothing available here. Water, flour, vegetables.. we get all of it from the foothills.. It’s too cold here, no?’)

‘Raat ko hamari gay aur bakri ghar ke andar rehte hain.. subah hote hi bahar chhod dete hain… woh chalte rehte hain, aur hum bhi saath chalte hain..,’ the man said. (‘We keep our cows and goats inside the house in the nights. As soon as morning dawns, we set them free. They walk around everywhere, and we walk around after them.’)

‘Chalna humare liye badi baat nahi hai. Humein aadat hai. Gulmarg se Doodhpatri ho ya Pahalgam se Sonamarg, hum chaltein hain..,’ the man stated. (‘Walking is not a big thing for us. We are used to it. From Gulmarg to Doodhpatri or fro Pahalgam to Sonamarg, we can walk.’)

The conversation was nothing short of enlightening. It set us thinking.

How hard would a life like this be, where you need to walk for kilometres on end just to fetch clean drinking water?

How many of the little things in my life I take for granted? Can I live a simple life like this, or am I too addicted to the complexities of my life?

How did these people cope up with so much hardship? Every single day? Did they even feel it was hard?

What makes these people stick to their roots? Do they ever wonder about the world beyond these hills?

Do they ever think about moving to an easier place, an easier way of living? Or does that thought never even cross their minds?

How different these people’s lives are from mine! And yet, we are all the same at the core of us – humans.

I don’t have the answers yet.

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Notes for travellers:

1. Doodhpatri is a drive of about 2 hours from Srinagar. There are okay-ish roads some part of the way, while the roads in other parts are decent.
2. It would be a good idea to carry some snacks/food while you visit Doodhpatri.
3. Private cabs are the best way to reach Doodhpatri. You can hire one from Srinagar, where the nearest airport is located.
4. The weather gets quite chilly at Doodhpatri at times, especially while it rains. You might want to carry a change of clothes, warm clothes, umbrellas and/or raincoats when you visit Doodhpatri.
5. Pony riding is quite common among tourists, to see the sights in and around Doodhpatri. Walking everywhere might not always be possible. I would suggest going ahead with pony riding only if you are comfortable with the idea – there’s no fun in it if you do it half-heartedly or when you are scared.
6. If you do decide to undertake a pony ride for sight-seeing, please do decide on the rates with the horsemen beforehand. Bargain if necessary, to fix a decent rate.

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