The best time to visit Ahmedabad (anywhere in Gujarat, actually) is during Uttarayan or Makara Sankranti, in my humble opinion. That is when the citizens go all out to enjoy themselves, when the kite mania is on, when you get to see the city in a whole new avatar. This is apart from the Navratri season, when the city is decked up at its glorious best, of course.
Read my post about Uttarayan and the kite fever in Ahmedabad, just in on my photo blog!
On our recent visit to Ahmedabad, I got my first-ever taste of ponk, and absolutely loved it. I even managed to get some back to Bangalore, which I used to make vadas. Crispy, delicious, deep-fried balls of goodness are what these ponk vadas turned out to be! We thoroughly enjoyed snacking on them, alongside our evening tea.
Check out the recipe, just in on my photo blog!
The beautiful, serene Karalad lake turned out to be one of my most favourite spots in Wayanad.
Take a virtual walk around the lake with me, via my latest blog post!
Since long, the husband and I had been craving for a vacation where we did absolutely nothing.
As we got a chance, recently, off we took to Wayanad, to stay in one of the many homestays there. To just be, and do nothing else.
It’s a different story that the bub didn’t let us just be at the homestay, and we had to head out for some sightseeing just to keep her entertained – not that we didn’t have fun in the process. 😛
Another story is that the drive back home to Bangalore from Wayanad took us 12 hours – the double of what it takes usually – thanks to crazy traffic. We ended up more exhausted than ever, but still, I am glad we managed to see a new place.
My first post about our trip to Wayanad is up on my photo blog. Walk through a home plantation with me, here!
‘There is a new restaurant in Prahladnagar that serves over 20 varieties of khichdi. You must visit!,’ one of our family acquaintances told me, when we were in Ahmedabad recently. Being the big fans of khichdi that the husband and I are, we were excited to hear this. We wanted to check this place out, for sure. And so, one evening, we geared up and headed to this eatery – called Khichdi, Etc. – to explore.
Check out my detailed post about our experience at Khichdi, Etc!
‘Ponk’, for the uninitiated, is the Gujarati name for immature grains of jowar, available only in the months between December and February in parts of Gujarat and Maharashtra. In Gujarat, they are all over Surat, and Ahmedabad gets a few truckloads from there, which are hungrily grabbed by the locals within minutes. Known in Marathi as ‘hurda‘, these grains are packed with nutrition and highly delicious. They can be used to make a variety of delicacies, from bhel and vada to cakes.
On our recent visit to Ahmedabad, we landed right in the midst of ponk season, I managed to get my hands on some and even carried a little back home to Bangalore. I made some beautiful ponk bhel with the first batch.
Check out the recipe for the ponk bhel, just in on my photo blog!
Our recent visit to Ahmedabad coincided with the beginning of the International Kite Festival 2018, and we decided to drop in to get a glimpse of the fervour. I got my first-ever taste of the festival that Ahmedabad has been hosting since 1989, and which has made waves in the media especially in the last 4-5 years.
We passed by for a very short while and managed to get only a few glimpses of the festival. Even then, the atmosphere managed to fill our hearts with awe and joy.
Check out my latest post, about our experience at the International Kite Festival 2018.
Have you ever eaten pineapples in the wild? Sitting by a gushing waterfall? We had the opportunity to do just that, while we were holidaying in Meghalaya earlier this year.
Read all about this beautiful experience, just in on my photo blog!
For this month’s Shhhhh Cooking Secretly Challenge, I made Masoor Dailor Boror Tenga, an Assamese sour-tasting curry with potatoes and lentil (masoor daal) dumplings.
Check out my photo blog to know what the challenge is all about, and for the detailed recipe!
Last year, around this time, I was in Calcutta, in the thick of Kali Pujo. It was there that I fell in love with the beautiful Bhoger Khichuri, the Bengali khichdi that is offered as prasad to Kali Maa. The bub fell in love with the sweetish khichdi, too. When I returned back home to Bangalore, I began craving for the khichdi all over again, and learnt how to make it too. Today, it is a much-loved dish on our table, especially on winter evenings like this one.
Check out the recipe for bhoger khichuri, just in on my blog!