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What is Rassolnik?

This traditional Russian soup is known to have existed as far back as the 15th century, when it was called ‘kalya’. Today, famous with the name Rassolnik, the authentic Russian dish is prepared mainly with veal and lamb kidneys (or pork and beef kidneys), pearl barley, sorrel leaves and some pickled cucumbers! Yes, you heard it right. A ‘pickle soup’ it is!

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No matter how bizarre it may sound, but this bribing Slavic blend is definitely a bowl of happiness.  Rassolnik or rassoljnik, as it is known, varies from family to family and region to region. Some include barley and potatoes and is so thick, a spoon can stand up in it. Others make it with prime cuts of meat instead of offal.

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Despite of all the variations, the belief behind the recipe stays common, i.e. it is the one of the easiest and surest way of curing hangovers!  This is due to the fact that this savory soup helps the body to hold water and counteract the dehydration produced by over-imbibing, which causes hangovers.

Buy This Whiskey, Own A Land In Scotland!

Planning to get a land in Scotland? Why not buy a bottle of whiskey instead! Yes, you read it right. Scotland’s one of the finest single-malt whiskeys, Laphroaig, offers a lease on a square foot of land with the purchase of each bottle. When you buy one, you lawfully become a ‘Friend of Laphroaig’. And, as a ‘Friend’ you will be given a numbered plot (one square foot) of the distillery land, represented by your own little flag!

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Currently owned by Beam Suntory (American subsidiary of Japan’s Suntory Holdings), Laphroaig was founded in Scotland in 1815 by Donald and Alexander Johnson. It is the only Islay Scotch whisky to carry the Royal Warrant of the Prince of Wales.

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Talking about the rates, a ten year old Laphroaig can cost you around US$50 (approx. ₹3344), an eighteen year old bottle can cost you around double of that (around ₹ 6688) and the 25 year old one will lighten your wallet by approximately US$ 400. (approx. ₹26755). So, once you get your hands on any of these three, just register the bar code placed on the bottle to the Laphroaig website. And that’s it! You will, then, be a proud owner of a piece of land in Islay, Scotland.

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Ever heard of an eatable Margarita?

No, this isn’t your traditional glass of tequila and fruit juice cocktail that you sip casually on a usual Friday evening. Doug Laming’s Margarita is definitely much more interesting than that! As suggested by the name, this cocktail was introduced by Molecular Mixologist, Doug Laming at his experimental lab i.e. Rabbit Hole Bar & Dining, Sydney.

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Laming uses ‘Cointreau Caviar Spherification’ to create spheres of Tequila, Cointreau and syrup, which results in little ‘pearls’ of alcohol that burst in the mouth!  While the glass is only there for decoration, to actually consume this margarita, one has to lift up the salt rimmed lime and eat the pink finger lime and the two types of the caviar pearls. One contains a Souza Gold tequila and sugar syrup and the other contains Cointreau. Basically, you eat these and lick the salted lime. It’s a margarita unlike any other kind that you may have had.

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Which is the most expensive cheese in the World?

Originated from Serbia, Pule cheese is made exclusively from the milk of Balkan donkeys. A characteristic feature of Serbian cuisine, Pule is not only extremely rare but also the most expensive cheese in the world. This exotic delicacy would cost you a whopping $576 for a pound!

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It takes 25 liters of donkey milk to produce just one kilogram of this white & crumbly smoked cheese. These donkeys are given the very best grass to eat and live as free rein as they can, living in the wilds of Serbia, they are farmed, milked and that results in this Serbian food-treasure!

A woman milks a donkey at a farm in Zasavica Resort, west of Belgrade

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My Travel Secret – Aditya Verma

Take me on a Harry Potter Tour. I’m a fan!

How do I Take Great Wildlife Photos?

Noted photographer Archna Singh gave Travel Secrets writer Nirav Shah a quick tutorial in wildlife photography.

 

 

Be extremely patient. I have had to wait for 4-5 hours while a leopard slept on the tree just to catch different expressions on its face.

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Maintain distance. This is important to catch the animal in their natural behaviour, to respect them and their privacy and most importantly, for your own safety.

Early morning and late evenings before dusk are the best times to shoot. Most of the animals are out at this time, when the heat is low. The light is also softer.

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Never use your camera flash. It scares the animal away and is disrespectful.

Always keep the camera ready, even a 1-minute break can make you lose a wonderful shot. The animals always catch you off guard!

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Do not just take pretty pictures: try and bring out the emotions that the animals express

A tip for tourists: Guides/drivers at national parks in India will often park their cars in one place and claim that the animal will come here (based on sightings or pug marks). Do not listen to them, but make them take rounds since more often than not, this is a tactic to only save fuel, and you will never end up spotting any animal.

About Archna Singh

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Trained at: NIFT, and under acclaimed photographer Akhil Bakshi

In love with: Africa! She’s also a regular at Ranthambhore and Ladakh.

Showcases her work at: http://www.orahwildlife.com.

Her Kit (in 2012, when we published the story):

1. Canon camera – 1Ds Mark III (serial no. DS 126161/617957)

2. Canon camera – 1D MARK IV (serial no. DS 126221/1431300181)

3. Canon camera – G11 Power Shot (serial no. 0245200409)

4. Canon Zoom Lens – (EF 800MM 1:5.6) – Serial No. 14634

5. Canon Zoom Lens (100-400MM) – ET-83C (serial no. 462100)

6. Canon lens – (EF 200MM 1:2L) – Serial No. 11216

7. Canon Wide Angle Lens 16-35MM – EW-88 – Serial No. 1063057

8. Canon Lens (24-70MM) – EW-83F – Serial No. 1907442

9. Canon Fisheye lens -15mm – Serial No. 54259

10. Canon Extender 2xIII – Serial No. 8420002650

11. Canon Extender 2xII – Serial No. 132951

All images are with courtesy  Archana Singh

Input: Travel Secrets Correspondent Nirav Shah

Tell Me More About China’s Panda Park

China’s 600-acre Panda Base is located just about 20 km from the north suburb of Chengdu city. ‘Cute’ and ‘cuddly’ Pandas frolic here, in their lovingly simulated natural habitat. Our correspondents Rakhi Agarwal and Supriya Kantak take you there:

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Here, they swim, climb trees, munch on bamboo and roll in the dirt; just like they would in deep wilderness. Bamboo trees form a welcoming canopy overhead. Birds tweet in the bushes: your chance to spot some endangered species, and some well-loved ones. Think black-necked cranes, thrushes, cuckoos, Kingfisher. Stop by to share a snack with friendly peacocks and pheasants strutting freely about.

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Pandas are peace-loving, happy with their bamboo diet. But if provoked, their powerful jaw muscles and 150-kg weight can give you the shudders.

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Pandas get their name from the Chinese words ‘Pan and Da’ meaning ‘fat and big.’ In anticipation of a big bear hug, Supriya and Rakhi entered the protected area; a maze of winding paths with bamboo shoots forming an arch overhead. There are other trees, of course- mostly tall and big. Willows, Gingkos, Chinars, Yulans…the names aren’t all familiar, but the fresh air cools your face and warms your heart.

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The 60 acre Panda Base also houses a charming lake, teeming with cranes and Mallard ducks and well swans. But more than that it showcases nature’s genius at thinking up shapes and sizes and colour schemes! So while gazing at the Aquarians swimming together in happy harmony how can you miss the beautifully mismatched yellow, red and orange set against the blue water? Once you have had your fill of the lake’s beauty, enjoy a scoop of ice-cream. On your way out, you must stop at the souvenir shop; take a sneak, though you should know that the shops inside offer lower prices.

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This article first appeared in our July-August, 2012 edition.

Varkala: Kerala’s stunning coastal town. Have you discovered it yet?

With its clean, quiet beaches, Varkala is a secret that Kerala has hugged to itself. Our Correspondent Sarita Santoshini stumbled upon it.

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This coastal town is a five hour bus drive from Cochin and sits 75 easy kilometres from Kovalam, Kerala’s more celebrated beach beauty.

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The lagoons by the long stretches of beach in Varkala are draped in serenity. A century old ashram lets you heal your inner-self, and a temple island draws you towards its quiet beauty.

The town itself is slow and unspoiled; but plenty of adventure awaits you on its fringes. Take lessons in surfing or paragliding in ideal weather between October and May; wander around and stumble upon thriving fish communities that add soul to the place and you will come back with enough stories and pictures to keep you happy till you decide to head back again.

Following a receptionist’s advice,  our correspondent Sarita walked towards “a narrow lane” and to her surprise stumbled on a stunning sidewalk along the edges of a cliff, the North Cliff Beach. Restaurants, cafes and resorts line the road for almost a kilometre, with the vast Arabian Sea glimmering on the other side.

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Here, coconut groves hide another surprise: Black Beach; so named after the colour of its sand. Varkala beach is locally called Papanasam Beach, whose northern part lies below the cliff. At the southern end are the mineral water springs whose medicinal properties attract people from all over the world.
Another gem in the heart of Varkala is the Shiva- Parvathi temple. It is on the uninhabited Ponnumthuruthu Island, midst the lush forest and a chirpy bird life. Here you can reach by boat from Nenduganda Village.

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The historical Anjengo Fort dates back to the East India Company. There’s a lovely view from the lighthouse.

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Driving through this hamlet in the evening you’ll pass through vibrant houses of all sizes, men and women chatting away as they dry their catch of the day, group of church-goers saying their daily prayers and glimpses of beautiful stretches of the sea that the Latin Christian Makuva community lives beside. It’s good to see that the community has held its identity, in spite of tourism slowly commercialising everything.


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This story was published in our Nov-Dec 2013 issue. To subscribe, visit magzter.com

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