Hello Friends! Festival season has begun in India and it brings with it infectious joy and excitement all around. In this edition we pack the cultural and historical essence of India, as we wander in the historical city of Kumbhalgarh in Rajasthan. The heritage hotels, forts, festivals, food and lots more in stock.
Hope you would enjoy reading it!We will also be present at the IFTM TOP RESA, Paris from 29thSep to 02nd Oct 2015 at Pavilion -1, Stand No. – V 067.We look forward to meeting you, please mail us for appointments.
Till then, Travel On!
Indian Zing Team
Eyed By Indian Zing
The Aodhi Heritage Hotel,Kumbhalgarh
Hidden by trees, besides the hills crowned by the ruggedly majestic Kumbhalgarh Fort, nestles The Aodhi, a sanctuary-resort where the legacy of valorous kings of Mewar and their braves still lives.
The 26 rooms and deluxe suites are well equipped with beautiful décor to recreate delightful themes of jungle lore.
Rana Kumbha, the builder extraordinaire, is credited with building thirty-two of the eighty–four fortresses that formed bull work of defense of the Kingdom of Mewar, constantly on its guard against the Mughal Armies.
Discover countless secrets of the centuries past while you explore nature trails, forts and temples. Or simply relax in the privacy of your balcony, gazing into the amazingly blue skies. Let Kumbhalgarh overwhelm you.
This spectacular festival honors the birth of the beloved Hindu elephant-headed god, Lord Ganesha, popularly worshiped for his ability to remove obstacles and bring good fortune.
Though Mumbai is the best place to experience the festival, but other states of Maharashtra, Goa, Tamil Nadu, Rajasthan, Karnataka and Andhra Pradesh also celebrate it with enthusiasm.
The festival begins with the installation of huge elaborately crafted statutes of Ganesha in homes and podiums, which have been especially constructed and beautifully decorated. Artisans put months of effort into making the statues.On the last day the statues are paraded through the streets, accompanied by singing and dancing, and then immersed in the ocean or other bodies of water.
When:August/ September every year Where:Maharashtra, Goa, Tamil Nadu, Rajasthan, Karnataka and Andhra Pradesh
About 80km north of Udaipur, Kumbhalgarh is a fantastic, remote fort town, fulfilling romantic expectations and vividly summoning up the chivalrous, warlike Rajput era.The journey to the fort, along twisting roads through the Aravalli Hills, is a highlight in itself.Kumbhalgarhalso boasts of many intricately carved temples, which exposes the visitor to the marvels of exquisite artistry.
KumbhalgarhFort was the most important Mewar fort after Chittorgarh, and the rulers, sensibly, used to retreat here in times of danger.The fort’s thick walls stretch about 36km; they’re wide enough in some places for eight horses to ride abreast. It’s worth taking a leisurely walk in the large compound, which has some interesting ruins and temples and is usually very peaceful.
Kumbhalgarh Wildlife Sanctuary
A sprawling expansion of around 600 square kilometers Kumbhalgarh Wildlife Sanctuary appeases the visitor with its varied verity of magnificient flora and fauna. Guarded by the strong Bastion fort, this asylum of rare and exotic species in the animal kingdom boasts of a colourful vista of forest.
From the Kitchen...
Almond Halwa is a rich and decadent rajasthani Dessert which is a must-have during festivals. With just a few ingredients and simple cooking method it can be a hit with everyone.
Almonds - ½cup
Sugar - ½cup (adjust as per taste)
Milk - ~½cup
Ghee - ¼cup
Ground Cardamom - ¼tsp
Soak almonds in water overnight. In the morning, remove the peel and grind them along with just enough milk to make a smooth paste..
Melt ghee in a nonstick pan, add the ground almond paste and cook on medium-low flame until the mixture turns pinkish and gets fragrant, about 12~15 minutes. There is a change in the consistency of almond paste -- it starts off being smooth and silky, but the mixture becomes slightly crumbly and dry.
Add the milk, sugar and ground cardamom. Stir well and cook till the ghee starts to ooze out from the sides, this take another 10~12 minutes. Serve hot, cold or at room temperature.p>