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After choosing one from the Lonely Planet guide, I opted for a hotel at a reasonable price. The price is almost triple than the one mentioned in the guide. I say to the receptionist that it is too expensive. She tells me to wait and offers me the same rate but with breakfast included and unlimited internet access. I can just as well afford it. I'm sick of filthy rooms and then there is the air conditioning. Since Pondicherry, I have only that word in my mouth. The hotel is super clean. Of course, I do not take long to discover that breakfast and internet were included in the price anyway. Day 1 I get up at 6:45 am to visit Sri Meenakshi Temple, a huge complex, with lots of brightly painted gopurams, and pilgrims. I go early for 3 good reasons. The access is only barefoot and the sooner I go there the fewer people there will be. I also have to travel another 4 hours bus to Kumily. We finish the visit quickly. It is forbidden to enter the temple with a camera. Once my visit is over, ...

What is Haleem? Haleem is a thick, comforting stew popular in Hyderabad and South Asian countries, especially popular in Pakistan, India, and Bangladesh. Made with meat, wheat, barley, and lentils, this dish is slow-cooked for a creamy texture and deep flavor. Haleem is perfect for cold days or as a special meal during the month of Ramadan or on special occasions. This Haleem recipe provides most of the nutritional needs thanks to its vegetables and meat while remaining completely healthy and low in calories! This recipe is dear to my heart. Many people don't like lamb but this recipe really showcases this meat. It's tasty, warming and spicy, ideal for facing the cold and the gray weather. Lamb is so simple and so good! Plus, soup is good, it's healthy, it's convivial and it's so simple to make! Haleem or Halim is a spicy soup made with lamb or other meats easily available in roadside eateries in Hyderabad. In these places you can eat something quick, you can eat...

The Ultramintz candy took me to childhood. I remember that mom bought very often when I was small, from the local stores stored in large containers and sold loose. Ultramintz is a classic candy mint, which is so tiny and feel so tremendously cool and is pleasant and little strong, therefore suitable for those who already love the taste of mint, but do not like the mild taste that some guys do with excellent taste, that dissolves slowly in your mouth like candy, being delicious and being sugar-free is one more in addition. These finest powerful candies are produced by the ITC mint-O, one of the top mint products, made by a company that has a decade of experience in the confectionery production. In fact, the flavour is very pleasant and very sweet. Forget the candy mints that makes you open your nose if you are cooled, in fact, this one is more like the aroma of mint suitable for maintaining good hygiene of the mouth and throat and to get a always fresh breath. These cool mouth fre...

Khurma is an Indian sweet dish that can be prepared as a dessert or as a main course of a meal. This recipe varies so much that you can refer to a pastry or a mixture of stew like me from sweetened milk, dates, spices, vegetables and sometimes. The pasta is almost always served hot, but sweet khurma stew can be eaten hot or cold. These dishes are especially popular on holidays and can also be served to guests of honor. Sheer khurma stew usually contains some type of pasta, and is often sweet, salty, spicy and all at once. Most types of khurma starting pastry with approximately 5 parts flour and 0.25 part butter or clarified butter. The flour can be whole wheat, or Atta, flour, although some chefs prefer to use 4 parts of Atta flour and a white part, or Maida flour. Ghee is generally very soft, which makes it relatively easy to mix with flour to make a very dense and hard paste. Oil, such as olive or peanut, is usually heated in a skillet and shallow khurma patisserie are added into i...

Land of the Seven Rivers: A Brief History of India's Geography by Sanjeev Sanyal is an engaging work that meanders through the well-known historical landscape of the Indian subcontinent, exploring how its rivers, mountains, and urban centers have shaped the nation’s past. The narrative traverses ancient mountain passes, visits archaeological sites, navigates streams in unsteady boats, and delves into historical accounts and texts. Sequentially, the author subtly references the origins of most Indians, dedicating some time to the Harappan Indus Valley civilization and the Saraswati River, as well as the Vedas, the Ramayana, and the Mahabharata. This is followed by an examination of the Mauryan Empire and its illustrious ruler Ashoka, the rise and fall of various urban centers in Delhi, the Mughal era, British colonialism and their cartographers, the Partition, and the emergence of a new India exemplified by the rapid development of Gurgaon, a center for the call-center industry lo...

The True Story of the Taj Mahal. P.N. Oak presents an interesting set of evidence that reveals a completely different story. As per his claims and reserach, contrary to what visitors are led to believe, the Taj Mahal is not an Islamic mausoleum but an ancient Shiva temple, known as Tejo Mahalaya, which the fifth generation Mughal emperor Shah Jahan commanded from the then Maharaja of Jaipur. The Taj Mahal, therefore, should be considered a temple palace and not a tomb. It makes a world of difference. You miss the details of its size, grandeur, majesty, and beauty when you reduce it to a mere tomb. When you are visiting a temple-palace, you will not fail to notice its annexes: ruined walls, mounds, moats, waterfalls, fountains, majestic garden, hundreds of arched verandas, terraces, multi-storey towers, sealed secret chambers, rooms, stables, the trident (Trishul) pinnacle on the dome, and the sacred, esoteric Hindu letter "OM" carved on the outside wall of the sanctum sanct...