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TRIPURA - the land of Beauty and Tranquility

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                                       NeerMahal                                                 Sitting infront of Ujjayanta  Palace          At the Bangladesh Border - a small friendly ceremony like Wagah border takes place between Bangladesh and India  At Unakoti  Tripura, also known as Hill Tipperah - is the land of Devi Tripura Sundari, of pretty palaces, of lakes, jungles and valleys, of mysteries and stories, of cane and bamboos and of many tribes and their heritage and culture. Tripura is an ancient kingdom which has been mentioned in the Mahabharata as Kirat Pradesh and also in the Vedas and Puranas. It was a proper principality and ruled by the Manikya dynasty since 14 th century. It decided to be a part of India after independence in 1949. Interestingly it is surrounded by Bangladesh from three sides and all its 8 districts share an international border. In my blog I write about Himachal, but I am making an exception as very few of us know much about north eastern states

SIDDU or SIDDUKU – the Heart Winning Dish of DevBhoomi

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  Fresh Siddu from the steamer  Sweet Siddu  Siddu always brings a smile on my face - with Anita Saroch   The moment anyone asks me – Siddu khaogi (will you eat Siddu)? And I am – Yes..Yes..Yes..- even after a full meal. It is beyond doubt my most favorite dish of Himachal these days. Not only me, many in the state also swoon on freshly steamed Siddu with desi ghee. The story of Siddu has been an interesting one for me. I was in Himachal from 1991-2007 and was not even aware of it; but when I returned to the state in 2016, I was pleasantly surprised to find that Siddu was almost everywhere - Tourism Hotels, local eateries, parties and in all Melas.   It had assumed the status of being – the Himachali Dish – to be tasted and savored.    In my Blog “Craft, Culture and Cuisine” – the cuisine has not featured till now. So here it is and what better than the state’s favorite to start with. Since I also wanted to learn how to prepare them; I requested a dear friend Anita (also my coll