As winters bid us goodbye, the excitement of the Festival of Colours engulfs us. As we wait to get drenched in colours, here we bring to you another edition. This month we take you through a gorgeous destination which is also a World Heritage site- Valley of Flowers, share insight on the relevance of HOLI (the festival of colors), another beautiful property in the hills and an amazing recipe which is loved by Indian across.
Come, explore this new destination with us and plan your trip to include the Festival of Holi for an experience like no other.
Eyed By Indian Zing
Aamari Resorts, Ramgarh
Aamari is a luxury boutique hideaway amidst hills offering an idyllic prodigy for those who love nature, greenery and mountains. Overlooking the Majestic Himalayas, this beautifully engineered star property in Malla-Ramgarh of district Nainital is a gem for travelers coming to Uttarakhand.
Aamari Resorts evolves with a peaceful purity, which is reflected in its gracious service, Stylish decor, swoon worthy restaurants, sympathetic construction and a stylish infinity pool.
Take a walk through the organic fruit orchards or try the adventure activities likefirst of its kind Heli-Trekking, fire fox , burma bridge, spidernet, Horse riding, cycling, hiking and more. One can also relax with Ayurvedic massages at their Spa, or sweat it out at the studio and fitness centre. Outdoor Barbeque gazebos, super luxury villas and stylish blue infinity pool adds to the comfort in the lap of Himalayas .
Holi- The Festival of Colors
The colorful festival of Holi is celebrated in March and has an ancient origin. The colorful festival bridges the social gap and renews sweet relationships. On this day, people hug and wish each other 'Happy Holi'.
Holi is being celebrated in Indian since time immemorial but the popularity of Holi celebrations seems to be rising with every passing year as no other festival gives so much liberty to the people to let their hair loose and enjoy their hidden crazy self. The celebrations begin with lighting up of bonfire on the Holi eve. Numerous legends & stories associated with Holi celebration makes the festival more exuberant and vivid. People play with colouredgulals, drink ‘Thandai’ mixed with Bhang, sing and dance.
In the midst of these colouring games peoplesavour the mouth-wateringholispecialities like gujiya, malpuas, mathri, puranpoli, dahibadas etc. And after a wild and eventful day, evenings are celebrated in a dignified manner by visiting friends and relatives and greeting each other with Holi gifts and wishes.
Now a day, many hotels and resorts also organize Holi Bashes where people gather to enjoy the festival. Mathura &Vrindavan are one of the best places to be at during Holi Festival.
When:March every year Where:Entire India
Valley of Flowers, Nainital
Set in the backdrop of the majestic Zanskar Ranges, Valley of Flowers is a World Heritage Site. Unspoiled by human invasions this imposing land lay iced up in the colder months, and burst into its majestic boom on the arrival of hotter months. Cascading waterfalls, crystalline streams, snowy peals and above all the stunning flowery meadows gives this place a fairy land spectacle.
Nandadevi National Park
Beautifully placed in the midst of snowy mountain ranges of the Himalayas, this National Park proffers the lovely companionship of animal kingdom and the Mother Nature.
Placed at an altitude of 4329 meters, the Hemkund Lake houses Lakshman temple and a Sikh Gurudwara, making it a unique pilgrim centre both for the Hindus and the Sikhs.
Walks & Treks
The trek towards the Valley begins at Govind Ghat. The crisscross mule trail uncurls all the way through mounting valley of lovely fields and shrubbery. After 3km of trek, there is a tiny locale by name, Pulna from where the ramble becomes much enticing with the views of glittering snowy peaks, gushing cascade and marvelous streams. One can get some refreshments from the teashops on the way.
From the Kitchen...
Chicken Thukpa (Noodle Soup)
Thukpa is a Tibetan noodle soup and quite popular in Tibet, Nepal, North East and the sub-Himalayan areas of India. Here is a version of Thukpa which can be easily tried in home kitchen.
2 chicken legs
5 gm ginger
7 spring onions
3 green chilies
4-5 cloves of garlic
1 tsp honey
1 tsp soy sauce
2 Tbsp olive oil
Handful of noodles
De-join the 2 chicken legs. Julienne 5 gm ginger. Chop 5-6 spring onions and halve 3 green chilies. Finely chop 4-5 garlic cloves.
Heat 2 Tbsp olive oil and shallow fry the chicken till it turns light brown. Now add chopped onion, and sliced carrot to the chicken.
Then add ginger, garlic, spring onions and green chilies. Sprinkle salt, pepper and some fresh coriander leaves and saute.
Add 200 ml of water and let it simmer for about 2-3 minutes. Squeeze in 1/2 lemon. Add 1 tsp of soya sauce and 1 tsp of honey. Stir the broth gently and cover it. Let it simmer away for 10 minutes. Remove the chicken from the broth and shred it. Add handful of noodles in the broth and cook for 5 minutes. Now add the shredded chicken back in the broth and let it cook for 2-3 minutes. Garnish with some spring onions, green chili and fresh coriander.