I was there from the start and this is my version of events. As I was there, some latitude must be afforded for reasons that become clear as you read …
This is a classic Greek recipe that you can serve to your ovo/lacto-vegetarian guests with confidence – it is always good.
This is a very tasty dish to serve up in meals of a variery of cuisines. While it is from an Indian vegetarian cook book I found in India, it is a welcome dish on almost any table.
This is a great way to spice up the humble spud. I’ve yet to find a person who doesn’t tuck into this dish with enthusiasm.
This collection of pictures was compiled from my last two trips to India, feasting, sight-seeing, bird-watching, soaking up the spirituality and the culture , flying around Sagarmatha and skiing in Kashmir. We stayed in palaces that are relics of the Raj, we prowled the bustling bazaars of Jaipur and Madurai and we hired fat skis to handle the deep powder snow of Gulmarg. You have to love India so let’s go. My travel agent friend in Delhi is ready to make the arrangements.
A boyhood dream is realised when 40 years later I journeyed to Silken Samarkand. John Keats and Dot Roche, I thank you.
Want to travel to India? I can help with an itinerary, I can help with travel bookings and other arrangements and can I take the worry out the trip for you. Please get in touch.
A Madhur Jaffrey vegetable recipe that I have turned into an astounding soup with the aid of a Bamix.
This a typically rich dish from the Vale of Kashmir. I first found this at Nedou’s Hotel in Srinagar and without all of the other attractions of Kashmir, this was enough reason to visit.
When we think ‘wildlife’, we should think India! More antelopes than Africa, elephants, rhinos, tigers and lions (in fact, 5 big cats), jackals, hyenas, langurs and macaques, over 1,300 birds …