Matri Vav, Kankavati Village, Dhrangadhra Taluka, Surendranagar District, Gujarat

The mighty Jhalas became a formidable force in the Saurashtra region by the late 11th century and formed seats of power at Santalpur, Halvad and Kankavati. They established the capital city of Dhrangadhra in the mid-18th century which eventually became a princely state till Independence.   Dhrangadhra has been of tremendous interest to historians, archaeologists... Continue Reading →

Harihareshwara Temple, Harihar, Davanagere District, Karnataka

Harihar situated on the banks of the Tungabhadra River is often referred to as Guharanya Kshetra or Dakshina Kashi and has been revered for its religious and spiritual potency by yogis, tapasvis, saints and jnanis. Legend has it, Guhasura performed tapas (severe austerities and penance) by the Tungabhadra for years.   Lord Brahma became pleased with him and granted him... Continue Reading →

Banarasi Dahi Bhalla

Dahi bhalla with an overwhelming flavour of bada elaichi and adarak is a delightful innovation of Kashi. Also known as dahi pakodi or dahi vada or dahi gujiya, this vada made from urad dal makes its appearance in almost all festivals and celebrations.   A certain measure of urad dal (sometimes moong dal) is rinsed and soaked overnight. It... Continue Reading →

Himachali Galgal

Galgal (Citrus pseudolimon Tanaka), popularly known as pahadi nimbu or Hill lemon is one of the finest varieties of indigenous lemons in the country. Largely confined to rainfed areas in the hilly terrain of Uttarakhand, Himachal Pradesh and Union Territory of Jammu and Kashmir, this hardy fruit crop has immense medicinal, healing and nutritional properties and... Continue Reading →

Banarasi Palak Patta Chaat

One of the most iconic chaats of Kashi is the scrumptious palak patta chaat served at Kashi Chat Bhandar. Better known as palak chaat, this delicious innovation has a bit of everything - crunch, spice, sweetness and tartness.   Fresh palak is thoroughly washed and wiped down. It is then dipped into a thick batter of besan, turmeric powder,... Continue Reading →

Himachali Lakucha

Lakucha is one of the most revered native fruits that finds mention in several Hindu texts and treatises. Lakucha (Artocarpus lacucha), commonly known as monkey jack or monkey jackfruit is often taken to be the cousin of the more famous jackfruit and possesses a rare combination of sweetness and sourness accompanied with a fiery punch.   In... Continue Reading →

Banarasi Rabdi

A visit to the holy city of Kashi is deemed complete only if one samples their signature dish, the delicious, creamy and mildly sweet rabdi. This quintessential dessert makes it appearance in every festival and celebration across the country.   Arguably the most preferred sweet of North India, rabri is prepared using traditional methods even today. The... Continue Reading →

Himachali Charota (Chakramarda)

The hilly state of Himachal Pradesh is a treasure trove of rare medicinal herbs that have been used in traditional medicine and Ayurveda since the ancient times. The roots, leaves, stalks, flowers, fruits and seeds of these unique plants are used in the preparation of local delicacies as well as fodder for the livestock.  ... Continue Reading →

Mata Bhavani ni Vav, Asarva, Ahmedabad, Gujarat

One of the earliest stepwells or vavs of Gujarat is the 11th century Mata Bhavani ni vav located at Asarva in Ahmedabad. This east-facing vav was built by the Solankis and renovated by the Vaghelas in the 14th century before being confiscated by the Gujarat Sultanate.   Interestingly, this vav is one of the longest along the east -... Continue Reading →

Banarasi Gulab Jamun

All gastronomical roads in the ancient city of Kashi lead to Kashi Chat Bhandar to sample their delicious gulab jamuns, tamatar ki chaat, palak patta chaat, chooda matar, dahi bhalla, aloo tikki and other innovative creations that are unique to the city.   Fresh khoya is mixed with maida, cardamom powder, kesar and other secret ingredients and kneaded to... Continue Reading →

Himachali Kachalu

One of the most versatile and widely cultivated crops in the hilly state of Himachal Pradesh is the humble kachalu. Kachalu (Colocasia Esculenta (L.)) is a root vegetable that is revered by locals for its medicinal, healing and nutritional properties.   The corms, leaves and stalks are used to prepare traditional medicine as well as local delicacies. The... Continue Reading →

Prachin Vav, Jhaloda Village, Kadi, Mehsana District, Gujarat

Stepwells built in Akhanda Bharat since the ancient times offer valuable insight into the social and cultural propensity, religious practices and architecture and art of that period. These vavs are ingenious edifices built with locally available materials and display a rare harmony of structural soundness and architectural excellence.   It is very uncommon to find stepwells... Continue Reading →

Banarasi Paan

The finest paan of India is the celebrated Banarasi paan prepared in the world-famous Keshav Tambul Bhandar in the ancient city of Kashi. This paan has been loved by visitors from all over for years. Even heads of state including Prime Minister Narendra Modi have sampled their renowned meetha paan.   Interestingly, all the ingredients... Continue Reading →

Himachali Lasura

Lasura, a relatively unknown tree to many is actually one of the most revered trees in India. Also known as Indian Cherry or Gum Berry or Glue Berry, lasura as it is called in the hilly state of Himachal has been used in Ayurveda, traditional medicines and Unani for centuries.   The fruits, leaves, bark... Continue Reading →

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