Culture-Magazine | FOUR BUDGET ACCOMMODATIONS IN LADAKH | Culture-Magazine.com

FOUR BUDGET ACCOMMODATIONS IN LADAKH THAT ARE NOT UP TO RS 3,000

Culture-Magazine | FOUR BUDGET ACCOMMODATIONS IN LADAKH | Culture-Magazine.com

Check out these unique budget accommodations that you may book via Airbnb.

A lot of travelers actually wait for this season. In any case, it is the best time to travel to Ladakh. The climate is fine, the skies are blue, and shining sun brings out the best of the mountains. Apart from, there is a full-fledged list of local festivals, including the Ladakh Festival, are coming up in the month of September.

We understand that touring to this part of the country would get costly. But worry not, here is a list of unique accommodations on Airbnb, which will cost you less than Rs 3k.

Bikamp Adventures

This one will let you get a taste of adventure, and at the same time, help you experience the local life village life in the best possible manner. Just 15 km short of Leh town, Bikamp Adventures is placed in a Ladakhi village almost the Manali-Leh highway. Accommodation is provided in 15 cosy and at comfortable tents with easy access to tourist locations like Thiksey Monastery, Shey Palace Stok Palace along with Matho Monastery and Hemis Monastery.

Cost: Rs 2,826 per night

Luna Eco Camp

Situated on the banks of Indus River, Luna Eco Camp is a 40-acre natural sanctuary that’s just 7 kilometers away from the Leh city. Surrounded by some impressive panoramic views of the Himalayan range Stok Kangri, the property offers accommodation in 15 Swiss Cottage tents with double beds and bathrooms, a restaurant with 2 full-time cooks. The place also offers exciting adventure activities to its visitors including rafting, mountain climbing, and biking.

Cost: Rs 2,619 per night

Leh Guest House B&B accommodation

Nothing beats the experience of living like a local. In the end, that is how a traveler gets the real flavor and feel of a destination. Run by a local family, this guest house allows for its guests to stay in the environment of a typical Ladakhi home with a well-equipped kitchen, and a garden.

Cost: Rs 1,314 per night

YUL family Guest House

Situated next to the main bazaar of Leh, this family-run guest house is the excellent place to be stationed at if you end up in the region for a couple of days. Apart from being able to stay like a local and enjoy the scrumptious Ladakhi cuisine, you’ll have the advantage of an easy access to all foremost tourist spots in and around the city.

Cost: Rs 1,798 per night

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Culture-Magazine | PAPADS WILL NOT BE HEALTHY | Culture-Magazine.com

THE TRUE DEAL: PAPADS WILL NOT BE AS HEALTHY AS YOU THINK

Culture-Magazine | PAPADS WILL NOT BE HEALTHY | Culture-Magazine.com

Once upon a time, each Indian home had a charpoy filled with papads drying in the sun. Sadly, the artwork of making papad at home appears to be dying and we’ve conveniently switched to the store-bought stuff. Nonetheless, the crisp treat remains to be one of most cherished accompaniments. It might become a boring meal or will also be served as a quick snack.

Each region had its own speciality – south Indian rice papads to those made with gramme flour (besan) which are popular in Rajasthan or the Punjabi urad dal papads. Today, people are experimenting with a lot of ingredients and you can see papads in new flavours like those made with yam, tapioca and jackfruit. Roasted papad topped with tomato, onion and a pinch of chaat masala is mainly served as a cocktail snack. They’re also offered with dips as a side. However what’s more interesting to notice is that someplace alongside the way in which papads went from being an accompaniment to becoming a standalone dish as a Chaat and even the popular Papad ki Subzi.

You can also believe that papads easily qualify as a low-calorie bite but that’s before you learn the labels. So, let’s have a look at their real health quotient.

1 Papad (approximately 13 grammes)

When eaten in moderation, about 1 to 2 pieces, it makes for a good snack. However, papads can not be and should not be substituted for whole grains to your daily meals. Moreover, you cannot have them freely due to the fact calorie wise – 2 papads are equal to 1 chappati. So, don’t be fooled that by changing your meals you are limiting your calories.

Another shocking fact that can have easily slipped your attention is the use of preservatives and additives in factory-made papads. A sodium salt known as ‘Saji’ is a common preservative used by many. It’s brought together with salt to enhance the flavour but whilst it makes papad a high-sodium food no longer really useful for people with heart diseases, kidney diseases and high BP. Store-purchased papads are additionally most likely loaded with artificial flavours and spices that can take your digestive system on an overdrive inflicting acidity.

There’s more that no one can have informed you. Frying papads raise the oil and fats intake. Papads are known to absorb oil at the same time frying. Research has shown that frying and flame roasting papads may just produce acrylamide which is a neuro-toxin and also a known carcinogen. Acrylamide also occurs because of rancidity brought on because of fats oxidation, which can lead to anxiety and mood swings. Interestingly, it has been observed that microwave roasting does not produce the same influence and it seems to be a more healthy choice.

All mentioned and accomplished, papads add variety to the palate and of course the stunning crunch we all love, but it’s good to eat them moderation. Handmade papads in small batches are fresher and healthier but they are not able to turn out to be a meal substitute.

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Culture-Magazine | PENCH AND TADOBA TIGER RESERVES | Culture-Magazine.com

PENCH AND TADOBA TIGER RESERVES TO HAVE MONSOON FOREST SAFARIS

Culture-Magazine | PENCH AND TADOBA TIGER RESERVES | Culture-Magazine.com

Pench and Tadoba tiger reserves in Maharashtra have opened its doors for monsoon forest safaris.

The monsoon season is not suited to travel. And that’s a huge reason why airlines and the hospitality industry offer big discounts to attract visitors. Despite the fact that traveling is still possible to many parts of the country for the period of monsoons, wildlife travelers stand no chance at all because the wildlife reserves are closed throughout this period.

However not anymore. According to a report by means of TravelBizmonitor.com, the Ministry of Tourism has opened the doors of Pench National Park and Tadoba Andhari Tiger Reserve for the tourists this season, and can offer the typical forest safaris to travelers.

This decision has been taken to be able to provide wildlife lovers an opportunity to analyze the unique charm of forests during the rainy season.

The routes that will remain open for the forest safaris include Moharli-Khatoda-Tadoba-Padharpouni-Navegaon, Kolara-Jamani Chowk-Waghai-Padharpouni, Jamani Chowk-Tadoba. And Khutvanda-Khatoda-Tadoba via Jamumbodi.

Coming in support for this initiative, the Maharashtra Tourism Development Corporation (MTDC) has opened bookings to its resorts placed close to these parks. Commenting on this, Satish Soni, Jt MD, MTDC, told, “In India, monsoons may bring disappointment for wildlife fanatics for the reason that many parks get closed in this season. But when you consider that monsoon only further enhances the picturesque beauty of these forest areas and more individuals are annoying to expertise this wildlife experience in the monsoon season MTDC has given them an opportunity to take a nature trail on this season too. Visiting the Todaba-Andhari and Pench Tiger Reserve in monsoon will prove to be a photographer’s pleasure too. One of the fine wildlife shots may also be taken in this misty season.”

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Culture-Magazine | 15 BEER BRANDS FROM AROUND THE WORLD | Culture-Magazine.com

15 BEER BRANDS FROM AROUND THE WORLD YOU MUST ARE TRYING IN THESE DAYS. BECAUSE, INTERNATIONAL BEER DAY!

Culture-Magazine | 15 BEER BRANDS FROM AROUND THE WORLD | Culture-Magazine.com

Beer is proof that God loves us and wants us to be happy. 

These words by Benjamin Franklin have stayed with us just like that beer mug in our hands, each Friday night! We don’t know about God but we do know what makes us insanely comfortable – a chilled glass of beer. And no longer that we wanted one other cause to have our favorite drink, just in case any individual did, it’s International Beer Day today!

So, how about you ditch your regular brand and take a look at something new this time? Here are our suggestions:

1. Stella Artois

Origin: Belgium

Originally launched as a seasonal beer for Christmas in Belgium, Stella Artois combines grapefruit and citrus culminating right into a smooth taste.

2. Oranjeboom

Origin: Holland

If citrus flavours are your thing, that is the drink for you. To add to it, it additionally has a hint of caramel!

3. Schneider Weisse

Origin: Germany

That is one wheat beer which we absolutely swear by way of. Some of its ingredients include ripe bananas, clove, and nutmeg.

4. 1906, Special Reserve

Origin: Spain

Why Special Reserve? Because this has toasted malts and hops of Perle Hallertau and Nugget. The frothy, creamy top remains throughout the drink leaving a pleasant aftertaste.

5. Asahi

Origin: Japan

This beer has a smooth lace with a large white head with metallic sappy hops. So, in case you are up for some experimentation, order Asahi!

6. Estrella Damm

Origin: Spain

Estrella Damm is smooth in the mouth, with roasted nuts adding to its taste. Obviously, worth a try, we are saying.

7. Birra Morreti

Origin: Italy

This beer packs a balanced bitter taste and has high-quality hops which add to its unique style. With regards to Birra Morreti, the bitter, the better.

8. Amstel Light

Origin: Holland

Amstel Light should be your option in case you such as you beer packed with a biscuit-y punch to it. Spicy hops make it to the final product accompanied by means of a lasting bittersweet finish.

9. Tsingtao

Origin: China

Tsingtao compliments your Chinese meals pretty well. With the right amount of spices in the drink and a pleasant aroma, this beer is whatever you shouldn’t miss out on trying.

10. Murphy’s Irish

Origin: Ireland

Murphy’s Irish is a distant relative of chocolate milk. The beer has a sweet dry taste with flavours of caramel and malt.

11. Viru

Origin: Estonia

This beer has a refreshing, light vanilla tone to it. The beer bottle has an exciting shape marking the towers and churches of the capital city of its origin. Fancy, ain’t it?

12. Sol

Origin: Mexico

Sol is a golden lager with a smooth, mellow flavour and tremendous aroma which should be enjoyed with a slice of lime in the neck.

13. Leffe Blond

Origin: Belgium

This is a light beer with a pale malt having sunny hues. It’s smooth and fruity with an aftertaste of bitter oranges. Try this out and order foods which balance out the bitter taste of the oranges.

14. San Miguel Pale Pilsen

Origin: Filipino

A light golden brew, this has hops distinctive to the regular ones and can also blend with cuisines other than Indian.

15. Anchor Brewing

Origin: San Francisco

This beer is made with two-row barley malt and fresh whole-cone hops with a complex aroma and spiky bitterness. We advise you to check out it in small quantity to start with.

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HERE’S WHY YOU SHOULD THANK THE PORTUGUESE FOR THAT ALOO ON YOUR TIKKI

WHY ARE WE ONLY TICKLISH IN CERTAIN PLACES? SCIENCE HAS THE ANSWER

Culture-Magazine | THANK THE PORTUGUESE FOR ALOO | Culture-Magazine.com

HERE’S WHY YOU SHOULD THANK THE PORTUGUESE FOR THAT ALOO ON YOUR TIKKI

Culture-Magazine | THANK THE PORTUGUESE FOR ALOO | Culture-Magazine.com

Why potatoes? Well, my friend you seem to have underestimated your mother’s favourite root/vegetable. And we’re about to throw some mighty tips concerning the starch root your means. Let’s just say batata vadas and aloo chaats would’ve certainly not made it to our tummies if we weren’t colonised by means of the Europeans and made friends with the Portuguese.

2008 was celebrated because the International Year of the Potato, and with good reason.

We’re now not just pronouncing it; potatoes happen to be the most consumed tuber or root across the world. In fact, just last year, an epic 36 crore tonnes of potatoes were harvested all over the world. In 2012, India was the 2nd largest producer of potatoes following China and there is a good reason why Shimla has the headquarters of the Central Potato Research Institute to keep a keen eye on the potatoes within the nation. All given that, up to 85% of the whole plant is edible, it may be farmed where land is limited, labour abundant and climate no longer so conducive. However enough of this technical mumbo jumbo. Naturally, the world loves potatoes and we’re first in line.

The tuber finds its origins in South America, dating back to what would be 10,000 years.

Despite the fact that, there is not any exact archaeological record of the tubers that have been preserved to pinpoint exactly the history of the food, the earliest proven tuber stays are dated back to 2500 BC in Peru. Nevertheless, it was in the 16th century that European sailors who travelled to the Andes to fetch silver, got here again with ‘gold’. And potatoes went viral across the food network.

The sailors back with maize and potatoes for their trip across seas and ended up planting the tuber within the British Isles.

And the Brits fucking adored it. They went so gaga over the root that quickly it became probably the most consumed food item in their inventory they usually just had to carry it around with them on their missions to take over the rest of the world. By way of early 17th Century, the Europeans had helped potatoes diffuse throughout Asia, panning across China, India and many, many other areas.

But the Indians only really took to the meals when the Portuguese shared it with our colonies.

Such was the trend for potatoes that by the time the British had colonised India, the Portuguese would be their main suppliers of the root and in India, the Europeans had been their main customers, kind of refusing to share it with the common people. I assume the old Portuguese colonialists like potato peddlers of their time, teaching the common Indian folk tips on how to farm the food, dealing under the table and all that jazz.

The first Indian potato farms were planted on the terraced slopes of Dehradun, around 1830.

The late Dr. K T. Achaya documented in his book ‘A Historical Dictionary of Indian Food’ that potatoes in India were first accepted only by Europeans after which by the Muslims. Nevertheless, it used to be the Dutch that quite introduced the culture of potatoes to India, helping us plant a few of our first ever potato farms for local consumption. And that my friends are why you know them as batata in these days; the Portuguese/Spanish word for the tuber.

Four centuries, a colonisation and 8 regional centres of the Central Potato Research Institute later, India now has over 1,200 potato varieties and have produced 40 high yielding ones. Apart from which, we are part of the global group that is sequencing the genome of the potato, which has 12 chromosomes and 840 million alphabets in its DNA sequence. I’m no longer too certain what all this implies, but it surely sounds like our potatoes are bloody delicious, and the best in the world.

East or West, India’s batatas are the best.

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Culture-Magazine | 12 RARE IMAGES OF THE INDIAN ARMY | Culture-Magazine.com

THESE 12 RARE IMAGES OF THE INDIAN ARMY FROM WORLD WAR I TELL A STORY MUCH LESS SPOKEN OF

Culture-Magazine | 12 RARE IMAGES OF THE INDIAN ARMY | Culture-Magazine.com

Definite, you historians out there would have your own qualms and arguments concerning the drafting of the Indian Army soldiers in World War I. However these are reports and moments which have been lost to time, and all we will do is speculate what it might’ve been like.

So listed below are 12 rare images of the Indian Army from World War I that we thought you should absolutely expertise.

1. Indian soldiers training with bayonets.

2. A lady pins a flower on the tunic an Indian soldier in the course of march-earlier.

3. October 1917: Indian reinforcements being transported to Kilwa in German East Africa.

4. March 1917: Indian Expeditionary Force soldiers make their means through the western front.

5. Soldiers practice a gas mask drill. Grim!

6. A gymnastics performance by a soldier on Sports Day in Salonika, 1916.

7. Two officers from an Indian mule company in Gallipoli at their post.

8. July 1916: Soldiers wait in a queue for foods at an improvised cookhouse at a camp near Querrieu, France.

9. Summer of 1918: Indian soldiers bathing in the River Auja in Palestine.

10. Indian Muslim soldiers conducting their everyday prayers for the duration of the campaign in modern day Iraq.

11. March 1917: Indian soldiers provide heavy security at this railway station in captured Baghdad.

12. August 1915: Wounded Indian soldiers at the Royal Pavilion in Brighton, which served as a makeshift hospital.

Glimpses of forgotten moments.

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