Kshetra Mahabaleshwar is very famous for three temples namely Panchaganga, Mahabaleshwar and Krishnabai. Panchaganga temple is probably the most well-known of the three as the waters of five rivers Koyna, Krishna, Venna, Savitri and Gayatri come together in this temple. Close to the Panchaganga temple is a well-marked trail that leads to the beautiful Krishnabai... Continue Reading →
Ancient history has showed us that paintings have been used as a means of communication be it the cave paintings of early man or the archaeological finds of many great civilizations or the pictographs seen in later settlements. The origin of Warli art can be traced back to about 15,000 years ago. Warli house is... Continue Reading →
Litchi or lychee was initially introduced in Bengal and gradually spread to Bihar, Uttar Pradesh and Punjab. The humid conditions and alluvial soil which is rich in calcium in Muzaffarpur and Darbhanga as well as nearby areas proved ideal for litchi cultivation in Bihar. In fact, litchi has been an important fruit crop of Muzaffarpur... Continue Reading →
Chhattisgarh, traditionally known as the rice bowl of India is home to over 20,000 varieties of indigenous rice. The somewhat wild types, cultivated types, aromatic and non-aromatic rice have a vast diverse presence throughout the state. Each district in Chhattisgarh has a unique aromatic rice variety that has been in existence for hundreds of years.... Continue Reading →
A famous poet Akbar Allahabadi from Prayagraj had once remarked in the late 1800s that the guava of Allahabad is a divine fruit whose rightful place is in the land of God. His words it would appear carries tremendous weight as over the years, Allahabad Surkha Guava is often called as a heavenly delight by... Continue Reading →
In the 1940s, Ponnambala Nadar, a resourceful grocery store owner decided to use sugarcane jaggery (gur) and peanuts to make the kadalai mittai shifting from the traditional preparation of Kovilpatti Kadalai Mittai using palm jaggery and groundnuts locally available in nearby districts. Locals say that for decades Kovilpatti kadalai mittai was prepared during village festivals... Continue Reading →
The Byadagi Chilli that is mainly grown in the districts of Dharwad, Haveri and Gadag in the state of Karnataka is famous for its essentially sweet and not spicy nature and its importance in the oleoresin industry. Byadagi chillies are fully wrinkled, long in size and have the highest level of dark red in the... Continue Reading →
The ancient hill-fort of Harishchandragad located in Malshej Ghat in the district of Ahmednagar at about an altitude of 4,670 ft is a historical treasure chest. It is believed to have conclusive finds of microlith (chipped stone used as tools) used by man about 35,000-3,000 years ago in the Microlithic Age. This sacred place has... Continue Reading →
Chewing areca nut or betel nut or 'supari' as it is commonly known has been prevalent for at least 2000 years if not more with its history being traced back to the Aryans. It is believed that areca nut or supari has been grown extensively since the Vedic period. One finds innumerable references of... Continue Reading →
Srivilliputtur is not only famous for Sri Aandal temple but also for the legendary 'palkova' - a sweet made from cow's milk and sugar. Locals say that it has been traditionally manufactured and sold since 1940 and is the main cottage industry of the Srivilliputtur area. The history of this delicious palkova can be... Continue Reading →
Even though chulli or wild apricot grows abundantly in the districts of Shimla, Kullu, Chamba, Sirmour, Kinnaur and Lahaul-Spiti of Himachal Pradesh, it is primarily identified with Kinnaur. Chulli oil or otherwise locally known as ‘Gutti ka tel’ is extracted from the kernels of wild apricots in almost all the households for domestic consumption. ... Continue Reading →
Paan ka patha or betel leaf has been inherent in the ancient culture of India where it features as an important symbolism in the lives of aristocrats as well as commoners. Its use in India dates back to 400 BC where ancient books of Ayurveda, Charaka, Sushruta and others mention the importance of chewing betel leaf... Continue Reading →
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