It’s that time of the year again when India is all cheerful and gleaming in festive lights. There is a magical quality to India that floats through memory like a warm breeze. This edition takes to the place known for its beautiful Diwali celebrations – Udaipur, a quick nutritious Diwali snack, a heritage palace on lake and lots more.
Hope you would enjoy reading it!
Indian Zing Team
Eyed By Indian Zing
Fateh Prakash Palace, Udaipur
The Fateh Prakash Palace is majestically located along the shores of Pichola Lake in Udaipur. The palace gets its name after one of the greatest rulers of Mewar dynasty, MaharanaFateh Singh. It was renovated and converted into a heritage hotel, known for its par excellence and royal architecture. The palace features distinctive turrets and majestic domes. The palace also showcases a treasure-trove of priceless paintings, exquisite chandeliers, and collection of unique crystal and crockery.
The Fateh Prakash Palace has been certified as the best Heritage Hotel in 'Heritage Grand' category by the Department of Tourism, Government of India for 2001-2002. The hotel is praised for providing Traditional Marwari hospitality blended perfectly with luxurious facilities and excellent services. Thus, this heritage hotel is a highly favored holiday retreat for tourists visiting Udaipur.
Diwali is the festival of lights – a day when light conquers over darkness. There spreads the kingdom of light everywhere, in every corner, in ever house, in every life, in every heart..
Unlike most Indian festivals, the vivacious festival of Diwali is not just a one-day fiesta, but its revelry continues for five days. The festival of lights, as it is lovingly known, inspires people to believe in the power of good and signifies that no matter how dark the night gets, the light of a single lamp can enlighten one's path.
The first day of Diwali festivities is known as Dhanteras, on which most of the business communities in India begin their financial year. This day is considered highly auspicious for buying gold and silver. Naraka Chaturdasi marks the second day of festivities; it is believed that Lord Krishna slayed a demon named Narakasura on this day. On the third day, Deepavali is celebrated, which involves the worship of Goddess Laksmi and Lord Ganesha. Besides this, houses are illuminated with diyas, candles and light bulbs. The night sky comes alive with the glitter of firecrackers. On the fourth day, Govardhan Puja is performed, whereas the final day is known as Bhai Dooj and celebrates the love between a brother and sister.
When:November every year Where:All over India
Fantastic palaces, temples, havelis and countless narrow, crooked and colourful streets, Udaipur is one of the most glamorous and romantic cities unmatched in all of India. Set beside the shimmering Lake Pichola with ochre Aravalli Hills, this city can charm every visitor. The city is also home to one of the most romantic hotels of the world, the Lake Palace Hotel.
Built by Maharanas of Mewar as summer palace, this is one of the finest Heritage retreats of India with a perfect fairy tale setting amidst Lake Pichola.
Constructed on the banks of the Lake Pichola, the City Palace of Udaipur is another marvel of Rajasthan.City Palace is truly a treat for the eyes with the big corridors, courtyards, terraces, pavilions, and gardens.
Shopping in Udaipur
The markets in this city cover a variety of items like silver ware, jewellery, textile, clothing, handicrafts, wooden toys, paintings, and a lot more items.The popular places to shop are Bada Bazaar, Hathi Pol, Palace Road and Chetak Circle.
Ranakpur Jain Temple
The Jain Temple at Ranakur is one of the most beautiful temples in India. A three storey temple, it is popular for its sculptures and architecture. The place of worship is surrounded by Aravalli Hills and stands on the banks of the river “Magai”.
Shilpgram is a very celebrated crafts fair organized at Udaipur every year and is one of things to do in Udaipur. Organized at the western side of the city, this fair is held to promote the textile, crafts and handicrafts of the region.
Sahelion Ki Bari or Courtyard of the Maidens was laid for a group of 48 young women attendants who accompanied a princess to Udaipur as part of her dowry.The garden has beautiful lotus pools, marble pavilions and elephant- shaped fountains.
It is right on the waterfront of Lake Pichola at GangoriGhat. The palace has over a hundred rooms, with displays of costumes and modern art. In the evening, the haveli lightens and stages enjoyable performance of traditional dance and music of Rajasthan.
It is an evening hub for locals, on the road to Ranakpur and Mt. Abu. It has a beautiful garden and large 3-tiered fountain surrounded by a pond, that looks magical in the night. The circle is surrounded by various food stalls and juice corners
From the Kitchen...
Hara Bhara Kebab (Veg)
Hara bharakabab is a recipe which is easy to prepare and full on health with the goodness of greens. They are on the menu of Indian restaurant and a favourite Diwali savoury dish.
1/4 cup chana dal (split bengal gram)
2 tsp finely chopped ginger (adrak)
2 tsp finely garlic (lehsun)
1 tbspfinely chopped green chillies
1 cup blanched spinach (palak)
1/2 cup boiled green peas
1/2 cup grated paneer (cottage cheese)
1 tsp chaat masala
1/4 tsp garam masala
salt to taste
1/2 cup plain flour (maida) dissolved with 1/3 cup water
3/4 cup bread crumbs
oil for deep-frying
Clean, wash and soak the chana dal for 1 hour and drain.In a pressure cooker add the chana dal, garlic, ginger, green chilies and ½ cup of water, mix well and pressure cook for 2 whistles.
Add the cookedchana dal, green peas, spinach and blend in a blender till smooth using ½ tbsp water if needed.
Transfer into a bowl and add the paneer, salt, garam masala, chaat masala and ¼ cup bread crumbs, mix well.
Divide the mixture into 12 equal portions and shape each portion into a 50 mm. (2”) flat kebabs.
Dip each kebab into the prepared flour- water paste and roll in the remaining bread crumbs.
Heat the oil in a non-stick kadhai and deep-fry them till they are golden brown in colour from both the sides.
Serve hot with tomato ketchup or coriander/mint chutney.