Mystic Meghalaya: Shillong Street foods

For me the taste of street food is always better than  a fancy meal at a fine dining restaurant. Street Food culture in Shillong is very vibrant. The roads of Shillong are filled with colorful carts serving special foods. Any dish on this street is packed with an abundance of flavors at a minimum price.

Well!!  coming to Police street, this is the biggest market place and is located in the heart of the city. It is filled with street shops selling dresses, bags, umbrellas, woolen clothes, accessories etc.  From traditional hand looms to the multinational brands, from budget hotels to the luxury hotels, from street foods to the fancy expensive meals etc., This is really a good place to shop and it is a paradise to all the foodies..

Busy making Kebab..

Mouth watering Kebabs.. I’m missing them already 😉  

Very spicy Shillong street Noodles

Noodles

Meghalaya is way more varied than just momos and noodles

Police bazar street filled with humble carts serving delicious foods

Rotis

Fish thali

Tasty Tuesday: Juicy Jamrul fruit

Commonly known as Water Apple or Java Apple in the rest of the world, Bengal knows this fruit as the good old Jamrul.  It originated from the region between Malaysia and the Andaman & Nicobar Islands, where they grow as wild trees in the coastal forests. But it has now been introduced in many Asian countries including India.

 This evergreen tree of the Myrtaceae family grows to a height of 5m to 12m. The fruit in itself is watery and slightly sweet. It has very thin skin with colorless juice. The fruit contains one or two seeds or no seed at all. The attractive fruits resemble bell-shaped berries.

When mature, the fruit will puff outwards with a slight concavity in the middle. The color of the fruits ranges from white to pale green. There are two types of Jamrul fruits one having white fruits and the other with pink fruits.

There are two types of jamrul fruits one having white fruits and the other with pink fruits.

Java Apple must be plucked carefully, because bruised fruits rots easily. The fruits are generally served uncut and eaten fresh. In some places the fruits are used to make pickles.

Medicinal value:

Their astringent flowers are said to stop fever and diarrhoea and they have low energy value. The carbohydrate level in ripe Jamruls is about 4g per 100g but there is fair amount of Vitamin C in it.

This Water Apple comes into bearing after three to five years of planting in the field and the plants bear fruit for about 20 years.

The red hard wood of the Water Apple tree is used for constructing huts in the Andaman & Nicobar Islands.

Walking tour around Kalighat Kali temple, Kolkata

Street Vendors across Kalighat kali temple, Kolkata, West Bengal are selling several snack items, fruits, coconuts, beverages and ice cream, along with other non-edible items such as jewellery, clothes, books, paintings and some souvenirs like goddess Kali mata idols etc.,

Beautiful souvenirs..

Souvenirs which resembles the things which are used for Prayers…

Kali Maata & Durga Maata Idols..

Streets around the temple were filled with shops, Street vendors and many pilgrims..

Street hairstylists..

Coconut water is the best way to kill the dehydration..

Commonly known as Water Apple or Java Apple in the rest of the world, Bengal knows this fruit as the good old Jamrul. Much much smaller in size than a pear.

Commonly known as Water Apple or Java Apple in the rest of the world, Bengal knows this fruit as the good old Jamrul. Much much smaller in size than a pear.

Guava and Java apple or Old Jamrul

 

 

Darjeeling Street Photography

Street photography is a way of seeing and experiencing life by capturing life without interrupting it. Street Photography is all about seeing and reacting, almost by-passing thought altogether.
I am always afraid of Street photography,  because it intrinsically means photography without permission. My inner voice always says ‘Stop!!’. But this time, I went beyond it.. It sometimes feels good by Pushing ourselves outside the boundaries of comfort.

This little girl’s expressions are worthless..

Cricket fever..

Beautiful lady..

…

Father & Son working at nights

Charming Lady feeding the streets of Darjeeling..

School girl while returning back home..

Tasty Tuesday: Top 5 must eat Bhutanese foods

Bhutanese cuisine employs a lot of red rice, buckwheat in Bumthang, and increasingly maize in Eastern districts. The diet in the hills also includes chicken, yak meat, dried beef, pork, and lamb. Soups and stews of meat, rice, ferns, lentils, and dried vegetables, spiced with chilli peppers and cheese, are a favorite meal during the cold seasons.

Authentic Bhutanese Cuisines in Ama restaurant, Thimphu
Restaurants here can serve Chinese, Nepalese, Tibetan, and Indian foods, which are very popular. Popular beverages include butter tea (called suja), milk tea (called ngaja), black tea, locally brewed ara (rice wine), and beer.
Indo-Bhutanese foods at Gangilokh hotel near Clocktower Thimphu
1. Ema datshi is a spicy dish made with large, green chili peppers in a cheesy sauce, which might be called the national dish for its ubiquity and the pride that Bhutanese have for it.
2. Chicken Thukpa: Made of Rice Noodles and is very popular in Bhutan.
3.kewi datshi: Made of Potatoes, Onions,Chilli powder, Garlic Etc.,
4. Jasha Maroo: Bhutanese Spicy Chicken stew
5.veg cheese momos: No need of introduction 😛
Other foods include jasha maru (a chicken dish), phaksha paa (dried pork cooked with chili peppers, spices, and vegetables, including turnips, greens, or radishes), thukpa, bathup, and fried rice.

 

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P.s: I don’t eat pork & beef. So I’m only mentioning dishes without it.. also don’t forget to try suja(butter tea) adapted from pho cha of Tibetan

Tasty Tuesday: Darjeeling Street Foods

Whenever I travel I put my special interest in trying local cuisines especially those foods which are sold on streets. I try street foods for a number of reasons, One is that they are reasonably priced and delicious than the foods which are sold in restaurants and other is to experience ethnic cuisines and also for nostalgia.
These pictures are taken in my recent trip to ‘Queen of Hill stations’ Known as ‘Darjeeling’. The time I spent in there was very less but still I tried some of the local street foods in chauk Bazaar Road, Darjeeling. Thought these are worth sharing.

Charming Lady feeding the streets of Darjeeling..

Slide Show:

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Beijing Diaries: Life in Monochrome-II

Incense sticks also called agarbattis dispels bad odor and keeps the environment in and around the temple pure and unblemished. A person feels happy entering the premises because of the smell of camphor and incense. On a human plane it means that we should sacrifice ourselves to serve society, in the process spread the perfume of love and happiness to all.

“Prayer is not asking. Prayer is putting oneself in the hands of God, at His disposition, and listening to His voice in the depth of our hearts.”― Mother Teresa
People Praying at Yongheguan temple

Beijing is referred to as an ancient capital of 5 dynasties五朝古都 (The Yuan, Ming, Qing, Liao and Jin). It had an extensive fortification system, consisting of the Forbidden City, the Imperial city, the Inner city, and the Outer city. Fortifications included gate towers, gates, archways, watchtowers, barbicans etc., It had the most extensive defense system in Imperial China.

Women feeding the street: Spotted at Liang ma qiao Bei street

Man making street food: I try street foods for a number of reasons, One is that they are reasonably priced and delicious than the foods which are sold in restaurants and other is to experience ethnic cuisines and also for nostalgia.

“It is a beggar’s pride that he is not a thief” -Japanese proverb

An advanced city is not a place where the poor move about in cars, rather it’s where even the rich use public transportation -Enrique Penalosa

A ‘life’ ly snack – Crispy Sugar coated haws

Bing-tang hulu or Sugar-coated Haws is a popular traditional snack and also most authentic snack of Beijing. This candied fruit symbolizes happiness and reunion for most of the Chinese people. The traditional method of making candied haws is to string wild fruits on bamboo sticks and then dip them in malt syrup. The malt syrup turns hard as soon as it is exposed to the air, creating the crispy and sweet sugar-coated haws

Bing tang hulu.. looks yummy isn’t it?

The bright, lovely haws on the prod look like a string of small red lanterns, with a sweet and sour taste. The outer layer of sugar is crisp, but the haws are soft. When I was making a conversation with an old man he told me that previously there were only haws. Just a fews years back this candied fruit has took a turn with a touch of innovation starting sugar-coating strawberries, bananas, oranges, honey dates, cashews, bean pastes, chestnuts and chocolate. I like Sugarcoated haws and strawberries alot. I never even dared to taste other sugar coats because by the time I see these haws I get tempted to get it. So frankly speaking I never created an opportunity to taste them 😛

Health benefits: These sugar coated haws also helps in digestion, also rich in Vitamin C & E, carotene and other nutrients. These are also rich in dietary fibers. And is a good antioxidant rich food that can improves immunity. This lowers bad cholesterol and blood pressure also.

 

A stall on the road displaying many Sugar-coated Haws. A stick of Sugar-coated Haws costs RMB 2-3, You can even get it at 1rmb also but with seed and low quality taste.

Ups & downs of life:

Once upon a time I went to Gongzhuling to celebrate Mid autumn festival with my friend Mike’s family. On the eve we all went to a public park to see celebrations. While we were in the park aunty bought bingtang hulu for all of us. While eating, Houlin’s dad told us that he always remembers his childhood days whenever he eats this fruit. That sour and sweet taste represents the ups and downs of life. Sweet is compared to the ups and sour is compared to the down of life.

Now, when I was writing about this fruit, it reminded me of my college life which left both memorable and learning experiences, indeed both have their own footprint on me. My true friends lifted me up and helped me through all the bad/learning time. I’m missing them a lot as we don’t get a chance to interact with them as often as we used to during our college days. I should specially thank those who doubted me and hated me because they eventually made me grow strong.

Imperative thing is that many people around me have their own set of opinions on me, few accepted me what I am, few took me as a competitor and few intimidate me. All these people helped in molding me into a stronger person with a positive attitude. No matter where I will go I am going to miss the whole beautiful journey filled with jubilation and a tad crestfallen. This snack has definitely added life to my college days.

Last touch in China

In this post I want to share the Foods which we tried in our last trip in China. Whenever I travel I put my special interest in trying local cuisines especially those foods which are sold on streets. I try street foods for a number of reasons, One is that they are reasonably priced and delicious than the foods which are sold in restaurants and other is to experience ethnic cuisines and also for nostalgia.

Xi’an foods:

I personally liked Xi’an foods especially our first dinner in Xi’an was unforgettable. I have no words to explain my feelings on that meal. Every day in this city was a treat to our to tongues. I will never forget those foods which we tried in this beautiful historical city. You should also check this post where I’ve posted about the foods which we explored in muslim quarter near Bell tower and Drum tower

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Foods which we tried in Sichuan :

This combines the cuisines from Chengdu,Emei shan, Leshan and chongqing.

Sichuan food has a great history that it has been originated in the Qing dynasty(1644-1911) books had systematically recorderd a total of 38 cooking methods like scald,wrap,bake,mix,stew and adhere,etc. it features pugent seasoning which were famed as 3 peppers (chinese prickly ash,pepper and hot pepper)3 aroma (shallot ginger and garlic). 7 tastes(sweet,sour,tingling,spicy bitter piquant, and salty)and  8 flavors(fish flavored sour with spice pepper-tingling odd flavor tingling with spice,red spicy oily,ginger sauce and home cooking..I got this info from my 1^st year Introduction to china book.

I went to Sichuan with anxiety to try all the foods there. Because all the famous foods which represent China are from this Province. But I was kind of disappointed because I failed to try those foods which I planned to try.

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Story behind the origin of Pineapple Rice:

There was once an elderly couple living in the city of Xishuangbann in the Yunnan Province. They tended the land for the feudal lord by gardening on a small island. One summer there came a severe storm that flooded the island. Even though the island had many fruits and vegetables, they were running out, and only had a small amount of rice as well. To stretch the rice, they decided to mix it with bananas, and mangoes. This didn’t taste very good, nor did they like the texture, so they decided to try pineapple. At first they chopped up the pineapple and mixed it with the rice.The pineapple tasted good, they had it several times. One day the old man carved out a pineapple first, and then filled it with rice. This was a perfect combination, so they continued with this preparation even after the floods subsided. These people called the Dai people were a hidden Chinese minority all the way up until the late 19th century. Today this has become a popular dish throughout China with only a few improvements.

 Tips from my Trip :

1.Gong baoji ding-in chinese it is called gong bao ji ding; This is a tender chicken dish,tender as the meat is quickly fried flavored with peanuts,this is tasty and very popular.
2.Don’t forget to try foods in muslim quarter near the Bell tower and Drum tower especially Fomi zhongzi (sweet rice dumplings)
3. Yangrou paomo is one of the most delicious meal you should try it for sure.
4.Fried rice with pickled Chinese cabbage and little capsicum is extremely savoury.

A sugary fruit with Lord’s name- Ramphal

While travelling in Maharashtra, I was amazed to see a fruit called ‘Ramphal’ while we were in the verge  of exploring Daulatabad fort, Aurangabad. Since I never heard of it. I was bit curious to know more about it. So I flooded that vendor with many questions related to this fruit.
Me: “what is this fruit?”
Vendor:“Sir  ji this is Ramphal. Don’t you know?”
Me: “What is the main season for ramphal ?”
Vendor: “during March – May”
Me: “How does it taste?”
Vendor: “It is sweet just like Sitaphal (Custard Apple). You should taste it and know it by yourselves.”
Me: “How to differentiate between ripe and unripe fruit?”
Vendor: “If the fruit is pale green or hard to touch and have shiny green skin then it is in unripe state. The  ripe fruits are heavy and soft to touch. The ripe fruits are very sweet.”
Since we’ve a lot to travel, I thought of ending the conversation. So I asked him to select few good fruits for me. I bought some and went to my dad and showed him as if I discovered something 😉 then he told me that they used to eat this in their childhood. Perhaps these are  found only in rural areas where they grow. May be they are seldom found in cities?

My Tastebuds exploded with Sweetness:

I have guessed that the taste of this fruit will be similar to sitaphal. And my guess was right. But this is more sweeter than sitaphal. It was very sweet indeed. But the second one was mildly sweet. Maybe the taste of the fruit depends on the fruit and its tree.When compared with Sitaphal, its texture was creamy yet slightly granular, especially nearest to the skin.It is smoother, butterier and the best part is that ramphals have fewer seeds.
With a pinch of excitement to know more about this fruit ,I have spent some time in browsing other forums to share the most about this lovely fruit with my friends and followers..

Origin of Ramphal: 

Ramphal or Annona reticulata also known as bullock’s heart is originated from West Indies, Central and South America. However, It is naturalized in Southeast Asia, India, Taiwan, West Africa and Australia.

Health Benefits :

Health benefits of Ramphals is quite fascinating. They are high in vitamin C, a nutrient that boosts the immune system, keeps skin healthy and assists with repairing wounds and cuts.
It has potassium, which helps the body regulate its electrolyte balance, enhance muscle growth, and improves the body’s ability to process waste.

The leaves act as an insecticide, styptic, anti-helminthic, Anti ulcer  and, when applied externally, as a suppurant (or, aids in the elimination of pus). The ripe and unripe fruits combat dysentery; the bark is a potent astringent and vermifuge. In Ayurveda and Unani, leaves are used as an aphrodisiac and emmenagogue(stimulates menstruation).

Interesting Facts about this fruit:

All the species of Annona fruit are named after Hindu Gods like Ramphal (Annona Reticularis), Sitaphal (annona Squamosa)and Lakshmanphal (Annona muricata). It is quite endearing that in Hindu mythology Ram is married to Sita and Lakshmana is Ram’s brother. Interesting isn’t it?