Night Trek To Manikgad 15th Feb 2019!

Night Trek To Manikgad 15th Feb 2019!

Date : 15th Feb 2019.
Type : Hill Fort.
District : Raigad, Near Panvel.
Height : 1500 ft. (approx).
Grade : Medium (First timers, not fit in general might find this trek strenuous).
See the pictures here : http://bit.ly/manikgadphotos
Campsite photos: http://bit.ly/mokshmantraphotos
Manikgad, although a less explored fort has an amazing experience to offer, specially during monsoon season. The more explored and longer route is from Panvel.We will be ascending from Pen-Khopoli, which is an easy route.
Our route will be Pen-Khopoli rd – Varsai – Ghote. The base village from this side is called Ghote.
Our Moksh Mantra adventure campsite lies at the base of Manikgad before Ghote, which will be our halting point for freshning up and brunch.
About the terrain:
The length that needs to be covered Moksh Mantra to Manikgad top is 5km.
Flat/Climb/Descent : 1km/2.5km/1.5km
The climb from Ghote is gradual, only the last kilometer being steep.
This trek can be done even by first timers lead a fitter lifestyle.
Why you should trek here?
1. The route from the Pen-Khopoli is less strenuous compared with the route that most take from Panvel. For people who would be trekking for the first time, this route offers small river crossing, jungle trek and a visit to our Moksh Mantra campsite.
2. View : Manikgad offers breathtaking views of the surrounding region . On a clear day, one can easily see forts like Karnala, Prabalgad, Chanderi, Malang gad, Irshalgad, Sondai, Lohagad, Visapur from the top.
3. Food : Be a nomad for a day and get to taste the local cuisines.
4. Health : Hiking/Trekking is one of the best way to stay in good shape and good health.
5. Clean Indian and Western washrooms and changing facilities at our campsite on the way.
6. Comfort zone : Coming out from our closets to meet new people, share travel stories and ideas is what Team Mapping Journeys offers and looks for.
Itinerary :
Friday: 15th Feb
Check in: After 10pm day 1
Check out: At 2pm day 2
11:00 pm: Reach Moksh Mantra campsite, freshen up and get ready for the trek.
12:00 pm: Trek begins. The trek takes 2.5hrs – 3hrs to reach the top.
Once at the top we will be resting there for the night(sleeping bags will be provided).
Saturday: 16th Feb
Wake up call will be at 6am for the sunrise.
The return trek will take 2-2.5hrs till the campsite.
Once down at the campsite we get our energy fuel back by getting drenched inside the rain dance for 30min followed by freshening up and getting ready for brunch to be served.
1:00pm: Brunch time.
02:00pm: The return bus journey will take 2-3hrs approx depending upon the traffic conditions.
Cost : Rs. 1200/- per person.
Inclusions : The cost includes,
Travelling from Pune to Pune.
Brunch, Trek snacks.
Sleeping bags.
Trek charges.
Campsite entry fees.
Guide and Professional Expertise. Safety and First aid.
Mapping Journeys team along with.
Exclusions :
Meals during travel.
Dinner.
Personal expenses.
Insurance of any kind.
Medical hospitalization, evacuation and related expenses.
Any item not covered under “inclusions” Smoking and consumption of alcohol is strictly prohibited . For confirmation of the seat, full amount needs to be deposited prior to the event. Prior to making any payments please confirm about the seat availability.
Payment options: Pay using,
1. Google pay: 9867697306
2. Paytm Number: 9867697306
For payment using credit/debit card/net-banking:
https://imjo.in/7DTXWh
For more info, any doubts/queries, please feel free to contact:
Calling/ Whats app – Jigar: +91 7588505216
What’s app – +91 9867697306
Happy Trekking!
Terms: http://bit.ly/traveltac
Have a look at what people are talking about us: https://www.facebook.com/pg/mappingjourneys/reviews

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LittleApp Coupons

LittleApp Forum Active LittleApp Discount Coupons for February 2019 We know how hard you work to earn your money and we want to help you save in everything you do, so you can do more and live more with what you have. Save 37% through weekend deals on Chinese food restaurants, and buy your mom that hair spa deal she’s wanted for so long. Save 50% through hair straightening offers on that salon, to spend the savings on great last-minute hotel deals on your weekend getaway in Kerala. Save 69% through buffet discounts nearby to buy yourself a gym & bodybuilding deal for that super toned body. Save 34% with that awesome full body massage coupon and show your body some love! You still here reading? Come on stop reading and pack your bags for that vacation you have been postponing for so long. Our cheap last minute hotel offers will help you get great discounts on awesome cheap hotels all over the country.
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Photothread: British vs Thai vs Korean…

In the summer I had a very pleasant week in Hertfordshire and ate some great food. I live in Korea which has some nice food too. Lastly, I’m lucky enough to have the maniac wife’s cooking at hand on a daily basis.
Here are twelve random photos of food taken off my phone, tell me what your favourites are (and add your own):
Here in Korea they have this lamb on mini spits which is one of my favourite foods locally; works out $30 per person if there’s 4 or more of you – very often in Korea, the more people out eating together the cheaper it works out.
Bibimbab is a quick easy fix, $4 – it’s ok.
The wife does like to cook a pad seu, and I do like to eat it; not my favourite Thai dish, but preferable, to me, over most Korean dishes.
After a trip to HuaHin, eating on the pier restaurants, the wife decided to teach herself how to cook yellow seafood curry; very nice if you’re in the mood.
I’m fortunate that the wife will have a go at most types of food, and after complaining that the local Indian restaurant serves up a crap and over-priced chicken biryani she made one for me the next day – a lot better than the local Indian place.
The wife has a friend from Qatar. Her mother, from Nizwa, came over to Korea for a visit and cooked some Arabic food, so the wife learnt that too and now manages a very nice chicken dish; I really like this one, just about on a par with the one above.
Another home made Indian style dish. She has been known to throw a few butter rotis onto the plate too…
I went back to the UK in the summer and had a ‘proper’ Indian meal – this could be my favourite so far…
I
The parents live in a small Hertfodshire village, quite close to Cambridge, and they have a great bread shop and a great cheese shop. After living in Korea for 5 years, I can’t explain how much this simple meal below pleasured my palate – definitely my favourite so far.
Sometimes we go out for a samjipsal, and sometimes the wife does it at home (often with a bit of satay thrown in too). Here’s a home brew:
Amusingly, or not…, when we go out for a meal the wife like’s to tell the Koreans how to cook Korean food… Here’s the local samjipsal place, just across the road, it’s really good, maybe the most well-known in this city, and cheap as chips – costs about $12 for two people to get a big feed.
These late night Korean places sell a variety of mostly fried, but some boiled, stuff. I don’t like it at all, but the wife does…
Saving the best til last, I had a lamb Sunday lunch at a pub back in the UK in the summer. It was amazingly good:
Personally, Korean ranks in third. Thai is obviously excellent, and I do love British food; there’s a lot of great food in the UK, and a lot of great beers too. The wife does pretty well on the Thai side, so it’s her fault I’m too fat! Attached Images 20181003_202020.jpg (149.1 KB, 54 views) DSC_0005.jpg (67.7 KB, 53 views) DSC_0010.jpg (81.4 KB, 54 views) DSC_0014.jpg (77.4 KB, 53 views) DSC_0019.jpg (94.3 KB, 54 views) DSC_0020.jpg (63.9 KB, 51 views) DSC_0024.jpg (83.7 KB, 52 views) DSC_0044_1.jpg (111.9 KB, 51 views) DSC_0065.jpg (55.0 KB, 52 views) DSC_0066.jpg (109.9 KB, 51 views) DSC_0098.jpg (93.5 KB, 51 views) DSCPDC_0003_BURST20180826132825863_COVER.jpg (93.2 KB, 52 views) 1527758583902.jpg (145.2 KB, 48 views) Last edited by Bettyboo; Today at 09:28 AM . How do I post these pictures??? Reply With Quote: Today, 09:35 AM #2 cyrille hangin’ around Join Date Oct 2006 Last Online @ Posts 14,337 Last edited by cyrille; Today at 09:53 AM . Reason: response to plies Reply With Quote: Today, 09:46 AM #3 stroller restive member Join Date Mar 2006 Last Online @ Location out of range Posts 22,795 Originally Posted by Bettyboo there’s a lot of great food in the UK The pics of the Indian look really good. Reply With Quote: Today, 10:02 AM #4 Bettyboo Member
Join Date Nov 2009 Last Online Today @ 02:02 PM Location Bangkok Posts 28,462 Originally Posted by stroller The pics of the Indian look really good. Oh come on, tell me that Sunday lunch doesn’t look tasty! Reply With Quote: Today, 10:31 AM #5 baldrick disturbance in the Turnip Join Date Apr 2006 Last Online Today @ 02:03 PM Location Heidleberg Posts 20,261 Originally Posted by Bettyboo lamb on mini spits here in bumfcuk turkey I usually eat lamb barbequed like that – I get a kuzu duhrum which is a lamb wrap , so barbequed lamb skewers which are then wrapped in a pita bread ( lavush ) with lettuce and tomato and onion and then lightly toasted over the same coals – it is the wednesday take away – I will try and get photos tomorrow Reply With Quote: Today, 10:31 AM #6 kmart Thailand Expat
Join Date Dec 2008 Last Online Today @ 11:37 AM Location Rayong. Posts 10,157 Looks goood. You’re lucky your missus has a talent for lots of different cuisine. Reply With Quote: Today, 11:30 AM #7 Bettyboo Member
Join Date Nov 2009 Last Online Today @ 02:02 PM Location Bangkok Posts 28,462 Originally Posted by baldrick here in bumfcuk turkey I usually eat lamb barbequed like that – I get a kuzu duhrum which is a lamb wrap , so barbequed lamb skewers which are then wrapped in a pita bread ( lavush ) with lettuce and tomato and onion and then lightly toasted over the same coals – it is the wednesday take away – I will try and get photos tomorrow Yeah, I bet that tastes great – I like meself a bit of Turkish style lamb kebabaqos.
Originally Posted by kmart Looks goood. You’re lucky your missus has a talent for lots of different cuisine. It’s taken her a fair few years, but she has branched out beyond Thai food with her Scottish Egg potentially being her best effort; sometimes, coming home to half a dozen freshly cooked Scotch Eggs (in Korea…) is bloody wonderful. Reply With Quote: Today, 11:47 AM #8 Switch Thailand Expat
Join Date Aug 2017 Last Online Today @ 01:19 PM Location Sumatra Posts 2,653 That Sunday roast is very similar to the one I enjoyed in Thailand, too often.
Still think British Indian and Chinese is best. The mild Thai curries are good too. Not a big fan of over spiced foods in general.
Cant believe you went to UK as a foodie and no mention of fish and chips. Reply With Quote: Today, 11:51 AM #9 Huy Fong Roosters Newbie Join Date Feb 2019 Last Online @ Posts 2 Great Fish & Chips around Fleetwood. Reply With Quote: Today, 12:14 PM #10 Bettyboo Member
Join Date Nov 2009 Last Online Today @ 02:02 PM Location Bangkok Posts 28,462 I did eat at a pretty nice fish and chip shop in Hertford, proper fish and chip shop; cod and chips, but have no pictures… Reply With Quote: Today, 12:15 PM #11 Bettyboo Member
Join Date Nov 2009 Last Online Today @ 02:02 PM Location Bangkok Posts 28,462 I did, alas, miss out on another great British dish; 5 days in the UK and I didn’t have a kebab.
Reply With Quote: Today, 12:42 PM #12 Switch Thailand Expat

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One of the most influential and powerful endorsements for plant-based diets by the Lancelot Medical Journal to save the planet and feed the earth’s population. Yes, we’re on the right track!
Seven dietary changes to protect your health – and the planet
Consider a diet that can prolong your life and, at the same time, feed a growing global population without causing further damage to the environment.
That’s just what 37 scientists from 16 countries (the EAT-Lancet Commission) did for two years. Their findings resulted in recommendations for a healthy diet that can feed the world’s population from sustainable food systems and were published on Thursday in the medical journal The Lancet.
They recognize that food production needs to nourish human health and support environmental sustainability; currently, our food systems are threatening both. Strong evidence indicates that livestock farming is one of the biggest drivers of climate change, biodiversity loss, land degradation, water use and chemical pollution.
The “planetary-health diet,” largely plant-based and low in red meat and sugar, is estimated to feed 10 billion people by 2050 from sustainable food systems. The researchers also believe it will prevent 11 million premature deaths a year caused by an unhealthy diet.
WHAT’S IN THE DIET?
Daily protein comes mostly from plants including beans, lentils, soy and nuts. Whole grains, not refined, are included, and fruits and vegetables fill half of your plate at meals.
The recommended 2,500-calorie diet doesn’t completely eliminate animal foods. It can include, each day, one half-ounce of red meat, one ounce each of fish and poultry and one cup of milk or yogurt. One to five eggs can be eaten a week.
Plant-based oils are substituted for animal fats and added sugars are limited to 31 g a day, in line with the WHO recommendation for sweeteners.
IS IT FEASIBLE?
The planetary-health diet is a huge shift from the way we eat. But eating this way isn’t completely foreign.
The traditional Mediterranean diet of the early 1960s was largely plant-based and contained only 35 g of red meat and poultry combined each day. Many traditional diets (e.g., West Africa, India, Mexico and parts of Asia) contain lots of plant protein and little meat or dairy.
Some people, though, feel that achieving this global diet isn’t feasible.
Not today; that’s for sure. Reaching these dietary targets by 2050, the EAT-Lancet Commission points out, will require policies that encourage healthier food choices, agriculture sustainability, stricter rules around governing of land and oceans and reducing food waste.
TRANSITIONING TO A SUSTAINABLE DIET AT HOME
In the meantime, there are small steps you can take on an individual level to move toward the planetary-health diet.
Replace meat with pulses. Substitute cooked brown or green lentils for half of the ground meat in meatloaf, meatballs, burgers, shepherd’s pie, stuffed peppers and marinara sauces.
Replace some of the meat in tacos and burritos with black beans or pinto beans. Reduce the amount of meat in chili and add extra kidney beans or chickpeas. Eventually, replace all of the meat with beans or lentils.
Replace cheese in sandwiches with hummus.
Use nuts to replace meat. Add almonds or cashews to a vegetable stir-fry instead of beef or chicken. For lunch, have a nut-butter sandwich instead of ham or turkey.
Boost plant protein at meals by tossing toasted nuts or pumpkins seeds into greens salads.
Set a target. Determine how many meatless meals you’ll eat each week and then build on that. Vegetarian chili, tofu stir-fry, salad with edamame, bean burgers, chickpea curry and lentil soup are protein- and nutrient-packed lunches and dinners.
Include plant-based breakfasts, too. Try a smoothie made with fruit, greens and soy or pea milk, whole grain toast with almond butter, oatmeal topped with nuts and berries, quinoa or millet porridge or scrambled tofu.
Pack in produce. Eat a mix of fruits and vegetables, at least five servings a day (one serving is one-half cup of cooked or raw vegetables, a half-cup of berries or one medium fruit). One-half of each meal should consist of these foods.
Consider your snacks. Making snacks 100-per-cent plant-based is an easy step to take. Choose fruit and nuts, homemade trail mix, vegetables and hummus, whole grain crackers with nut butter, soy/pea milk smoothies or soy lattes.
Rethink restaurants. You’ll find a variety of plant-based options at restaurants that specialize in ethnic cuisines such as Indian, Middle Eastern, Mexican, Japanese and Chinese.
Or, pick a plant-based restaurant near you and when travelling.
Reduce food waste. Shop for, store and repurpose foods to minimize waste at home. Avoid buying in bulk; purchase only what you need whenever possible.
Buy “ugly produce,” misshapen fruits and vegetables often thrown away by farmers and grocery stores. Use vegetable scraps to make soup stock.
Store leftovers at the front of the fridge so you don’t forget them; eat within three or four days.
sauce https://www.theglobeandmail.com/life…_Ppz3dDaAe3buE F*ck Cancer
Eat your veggies

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Amrik Sukhdev – Murthal – New Delhi

Amrik Sukhdev, Murthal, New Delhi is located at 52, 250 KM Stone, G.T Road, Murthal, Haryana. They specialize around North Indian, Chinese, South Indian, Street Food cuisines. They charge pocket friendly payable budget of 400INR. for two people. They are functional 24 hours. Indoor seating place…

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Mysore Style Cooking

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Mysore Style Cooking is a unique Indian cookbook straight from one of the humblest culinary experts of Mysore, India Ms. V. Sandhya. This is Indian food as you will never find it in the umpteen commercial Indian restaurants present in our cities. Sandhya draws from the generations of knowledge, passed down to her by her family, to bring to the world recipes that are Ayurvedically balanced and delightful in flavor. We expect these secret recipes to be complicated and mysterious, only to discover that they are simple to prepare – they just needed to be written down and passed on. Mysore Style Cooking includes over 60 of these much treasured recipes as well as over 70 full page color images, interspersed with personal stories and images of life in Mysore. To bring you these wonderful recipes Ms V. Sandhya has delved deeply into her treasure trove of family recipes, some of which span generations. The food is simple, delicious and Ayurvedically designed to be balanced. This is traditional Mysore style cooking enhanced by Sandhya’s extensive knowledge of the yogic diet. This is vegetarian food at its best, ranging from uppittu and dosa, eaten mostly for breakfast through to palyas, curries, sambal, chutneys and raitas as well as sweet dishes such as pongals and rasayanas. If you ever wanted to know what Indian people eat at home, rather than the fare served at commercial restaurants, than Mysore Style Cooking will provide you with the secrets to those recipes.
Review
As soon as I opened Mysore Style Cooking, the hypnotic aromas from my grandmother’s kitchen surrounded me. I was transported to another time zone. The photographs are simply breathtaking and mesmerizing. The simple, easy to make recipes are designed to nourish all nadis (channels) and koshas (sheaths) of the yogis. From my travel experience I can tell you, that these recipes are coming from some of the oldest kitchens of south India that are gone through centuries of research and development by our great grandmothers. Sandhya has done a marvelous job. Every yoga practitioner will be enriched with the prana enhancing power and heart filling flavour of the recipes. –Dr. Rama Prasad – AyurvedaElements.com
Unlike other cookbooks Sandhya encourages us to simply make wholesome foods with loving intentions by advising readers to follow mitahara (moderate diet) and to eat light, healthy and unadulterated foods. If you are a yogi following the sattvic (pure) path in your diet regime then these delicious recipes will nourish and satisfy even the most devout practitioner. For those that wish to simply embark on an adventure through the South Indian cuisine then they will also be very pleasantly surprised. This is South Indian cuisine at its best and you will find yourself referring to it over and over as your appreciation for these wonderful nourishing recipes grows. –Eileen Hall – Certified Ashtanga Yoga Teacher
Unlike other cookbooks Sandhya encourages us to simply make wholesome foods with loving intentions by advising readers to follow mitahara (moderate diet) and to eat light, healthy and unadulterated foods. If you are a yogi following the sattvic (pure) path in your diet regime then these delicious recipes will nourish and satisfy even the most devout practitioner. For those that wish to simply embark on an adventure through the South Indian cuisine then they will also be very pleasantly surprised. This is South Indian cuisine at its best and you will find yourself referring to it over and over as your appreciation for these wonderful nourishing recipes grows. –Eileen Hall – Certified Ashtanga Yoga Teacher About the Author
V. Sandhya was born in 1953 into a family well versed in traditional Indian cooking. Many generations ago her family originated from Maharashtra, famous for its warriors. When the Mysore King needed warriors for his army he would seek out the Maharashtra warriors. Sandhya’s mother formed her own unique blend of traditional Maharashtra and Mysore style cooking. Nevertheless when Sandhya developed an obsessive love for culinary pursuits her mother would often scold her to get out of the kitchen and have a life beyond that of cookery. When many years later she opened her restaurant in her home and became renowned for her unique dishes by yogis all over the world her mother finally accepted that this was an obsession Sandhya was never to be cured off. Sandhya acknowledges that her mother’s and grandmother’s skills in the kitchen had a great deal to do with her success today. It was not unknown for her to spend hours being taught how to cut a vegetable into just the right size until perfection was achieved. Today she has taught this skill to her dedicated staff who are proud to be initiated into Sandhya’s secret of achieving the unique and delightful flavors her dishes impart. It was at the age of 15 when she developed some feminine health problems and her brother-in-law, who had been practicing Ashtanga yoga with Sri K Pattabhi Jois, suggested she should join him with the endeavor of curing her health issues. She continued to practice with Guruji until the age of 22 when she married. It was not until her husband passed away that she was able to consider her future on her own. Through the inspiration of one particular Western yogini she became motivated to open her home to others and provide them with meals. She remembers with great emotion the standing ovation her first meal received. “I had always loved cooking, but in India sometimes it is taken for granted that you cook good food each day”, she says. “It is so important to receive praise and acknowledgment for your efforts”. It was through the teachings of her beloved Guruji and his wife Savitramma that she developed her recipes into suitable meals for yogis and then also added some adjustments towards the Western palate, as Indian food tended to be much too spicy. Added to this was the knowledge that her grandfather, a famous Ayurvedic doctor, imparted to her on Ayurvedic diet. Many of the recipes in this book have been in her family for generations. In most Indian households, each family develops some sort of unique way of creating dishes. The sambar powder is a very good example of this and Sandhya now shares her secrets with us so that we can recreate a little of Mysore and Sandhya at home.

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Indian culture moves students

JAKE HOLT STAFF WRITER
India is a country known most for its Taj Mahal, unique spices, and its religion. Although many travelers are turned off from India due to its pollution and impoverished citizens, India still has a lot to offer to anyone looking to experience different food, culture, and lifestyle.
The government of India is currently a federation that utilizes a parliamentary system. The government of India has a strong central government with weaker state governments; since the 1990’s, the central government has been gaining more power. Like our government, the Indian government is comprised of a legislative branch, executive branch, and judicial branch.
“I’d say the general impression I received was dissatisfaction with the current BJP/Modi government, but an attitude that government has and can continue to be used as a force for equity and justice,” said Sam Nelson (‘21).
Nelson talked and worked with students who had parents that worked in international media, business, and even parliament.
In India, the slaughtering of cattle is generally looked down upon, but the federal government allows states to make their own laws regarding cattle. 20/29 states have some form of regulation on cattle. One reason for this is that cattle is associated with the Hindu god, Krishna. Another reason is that the slaughtering of animals goes against the beliefs of another god, Ahimsa, which is the belief of non-violence. This belief is comparable to Romans 12:17- 21 in the Bible. Since there is not a lot of animal slaughter in India compared to America, cuisine differs greatly.
“I think the American pallet has a bit of a distaste for what we think of as ‘vegetarian’ food, with leafy greens usually coming to mind. This wasn’t the case there; I got to try wonderful dishes based on just paneer (a tofu type food, but dairy based), jackfruit, or potatoes, and magnificent sauces. Another favorite was a sweet pastry called gulab jamun, which can best be compared to the most amazing donut-hole you’ve had, but better,” said Nelson.
Other students who have travelled to India agreed. “I am not a picky eater so being able to try food from a different country that was homemade was amazing. It was definitely a different diet and I became used to not eating meat as frequently, especially not even eating beef the entire time I was there,” said Rose Cyburt (‘20).
Many citizens of India are plagued by poverty. “Across from the school I worked with, there were empty skyscrapers, sitting frozen in incomplete construction, and what was basically shacks with families living a few hundred feet from their base. I think we’ve done a better job of ignoring the realities of our country,” said Nelson.
“I had the chance to take both metro rail, and a long distance train to the city of Amritsar. The Delhi metro is the newest, cleanest metro I’ve been on, having both the US and Europe to compare it to. The heavy rail to Amritsar was wonderful, as I got to see the Indian countryside,” said Nelson. Travel in India was relatively similar to that of Germany and Scotland.
Cyburt used her weekends to travel to places in India where she wasn’t teaching. “Since we didn’t teach on the weekends, the other interns and I planned a two-day trip to Amritsar which was about a 6 hour train ride from where we were in Delhi. There are many historical and religious places in Amritsar, but the most exciting was being able to go to Wagah Border. Wagah Border is where India and Pakistan have a gate to separate the countries and everyday they hold a ceremony to lower their flags at the same time.”
“When my friends and I arrived, we were taken to the VIP section and thrown into a wild dance party in the middle of the stadium that surrounded the gate. There were women hugging and kissing us on the cheeks, giving us scarves and singing. There was so much patriotism and excitement in one place,” said Cyburt.
“India is probably the most intense place in the whole world in every aspect of what makes it unique. While issues of pollution and poverty might make up some of the perception of India for an American student, the hospitality of India’s people and the enchantment of their vibrant and complex cultures should make it a must-go place for any passionate student,” said Nelson. Share this:

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Exotic tastes in the Ladder Hills with Ghillie Basan

Published: Jan 29, 2019 More by Russell The Moon is Our Nearest Neighbour
It was barking dogs that alerted Ghillie Basan, the renowned food writer, to our approach. Wiping her hands on her apron she left her kitchen to meet us at the gate to her remote cottage and cookery school at the furthermost limit of the Braes of Glenlivet in the depths of the Ladder Hills.
We had walked for a couple of hours over the heather clad hills from the south following an old whisky smuggling route. Behind us were the bare summits of the high Cairngorms and ahead lay a patchwork of fields of green and golden barley stretching away with the River Spey to the Moray coast.
As we sank into the hills down towards Glenlivet and Ghillie’s cottage at Corrunich the gentle farmland to the north disappeared from our view and all at once there was an unexpected feeling of complete isolation. This was midsummer and the air was warm and heavy with the scent of the vividly yellow gorse and broom. However, in the winter, Ghillie informed as she showed us into her cosy kitchen, the snow accumulates readily and often blocks the long landrover track that is her lifeline to the outside world. Ghillie reckons it is the remotest cookery school in the UK and when she wrote a book about her life here she titled it, The Moon is Our Nearest Neighbou r .
“Ghillie reckons it is the remotest cookery school in the UK and when she wrote a book about her life here she titled it, The Moon is Our Nearest Neighbour .”
Ghillie, however, brings the outside world to Corrunich. She has written more than 40 books on Middle Eastern, African and Asian cuisine and her kitchen although traditional is hung with dried chillies, infused with the scent of exotic spices and stacked with glossy pottery tagines. Her genius has been to marry the tastes and smells of the orient with the fresh Scottish produce to be found to hand. For the meat of the impala in African recipes Ghillie substitutes venison and in her south-east Asian dishes, Ghillie has found that meaty salmon works well with coconut milk.
Putting on a blue apron and sipping on one of Ghillie’s homemade gins I was issued with my task. While aubergine smoked over Indian fire bowls outside on the deck I attempted to wrap haggis in foraged wild garlic leaves to fashion a Scottish version of Greek dolma. Once that was done I was given the less delicate task of pounding dried chillies that had been soaked in water into a spicy paste.
When it was time to eat we moved outside to the deck. The smoked aubergines had been replaced on the fire by whole trout and as I stood looking out over the hills eating flatbread slathered with subtly smoky baba ganoush I have to confess to being just a little disorientated. The weather was warm and the food exotic but the view was unmistakably Scottish. It was Scotland but not as I had ever known it. Are your clients foodie lovers? Is this the kind of unique insider’s experience they’d enjoy? Then we’d love to hear from you to design and deliver the perfect tailor-made adventure for them in 2019.

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How a Naga tribe is challenging clichéd notions of advancement, backwardness | The Indian Express

LOS MARGINADOS: un sentimiento que cunde entre la población mundial que va quedando despreciada por el poder político y la avaricia y la angurria de los grupos de poder cuyo único interés es sacrificar al prójimo. lunes, 4 de febrero de 2019 How a Naga tribe is challenging clichéd notions of advancement, backwardness | The Indian Express Written by Vrinda Shukla | Updated: February 4, 2019 3:11:45 pm The writer, 29, is an IPS officer. Views are personal How a Naga tribe is challenging clichéd notions of advancement, backwardness This new year, let’s embrace advancement by looking beyond the constructed narrative, shrugging off generalisations, and learning from one another’s transformative ideas and cultural wisdom, even those in faraway corners. Metropolitan notions of progress are challenged by the lifestyle of a Naga tribe. (Photo for representation) Mon. The name will not ring a bell for most of us. The land of the last legendary head-hunters, this picturesque district of Nagaland, running along the Myanmar border, is one of the remotest in the country. Mon is also typically considered one of the most “backward” districts. In my one year of work and stay at Mon, I, however, have often felt compelled to contemplate on what it really means to be backward. Having grown up in one of the most prosperous and well-administered parts of India — in and around Chandigarh — and having lived in two megalopolises — Boston and London — I thought I knew what it means to not be backward. The people of Mon, belonging to the Konyak Naga tribe, continuously challenge my hitherto held clichéd notions of advancement and backwardness. I share the story of one such subversion. One of the grandest annual celebrations in Mon is the “Lao-Ong Mo”, a post-harvest festival of the Konyaks. I too was invited to express gratitude to the divine spirits for the bountiful harvest by way of praying, singing, dancing and feasting. It was a spectacular affair, attended, inter alia, by a posse of political leaders, senior government officials, heads of village councils and local unions. The feast was a gastronomical delight — tables groaning under the weight of an endless array of dishes, prepared from the freshly harvested produce. But more than the colourful cuisine, it was the unique dining experience that struck a real chord. As I walked into the dining hall, a bearer, decked in her traditional finery, handed me a beautifully woven bamboo food tray. The tray was shaped quite like a North Indian thaal/thaali, sturdy yet light to hold. It was lined with fresh green leaves. After I had finished eating, another equally charming bearer swiftly cleared away my tray. I followed my gentle helper, out of curiosity, to the room meant for disposal. I saw her upturn the tray into a large waste bin, also made of bamboo. The leaves had been lined on the trays with such skill that they fell into the bin as a neat little packet with all the waste food secured inside, without any of it soiling the tray, and without the cleaner having to touch any leftovers. The trays were being collected for sunning and reuse. As per the Konyak tradition, an anti-oxidant rich black tea, called “phika” is served after food. I was again thrilled to find my steaming phika cha poured into a disposable glass, carved out of bamboo stem. Such a seamlessly biodegradable pattern of food consumption was a first-of-its-kind experience. I was also one of the luckier guests, who received a gift hamper of local produce. Recently harvested millets, spices and vegetables were meticulously packed in firm packets made of palm leaf, and all the packets were tucked inside a beautiful sturdy bamboo basket. Not a speck of plastic was used in the otherwise usual guzzlers — feasting and packaging. Generally, public events of such scale, both in India and abroad, would generate an abominable quantity of non-biodegradable waste. Material prosperity, associated with high-end retail and luxurious lifestyles, but built on toxic and unsustainable consumption patterns, may not quite be a sign of advancement. For instance, Starbucks’ reported consumption of plastic, of which the straws alone annually contribute 2,000 tonnes of plastic to the world’s oceans, is exacerbating global menaces like the Great Pacific Garbage Patch and threatening the marine ecosystem. At the end of the festival, I scanned the vast ground and the massive dining hall and found not a trace of refuse. I stood there for a while, immensely satisfied to have had my stereotypes about “backwardness” take a beating, yet again. It was a powerful reminder that true advancement must encompass the good sense to clean up after ourselves and the thoughtfulness to adopt consumption patterns generating as little waste as possible. My experiences in Mon regularly reveal to me that there is more to every story and so much to learn in places one might little expect. This new year, let’s embrace advancement by looking beyond the constructed narrative, shrugging off generalisations, and learning from one another’s transformative ideas and cultural wisdom, even those in faraway corners. Publicado por

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