An ancient Fort city of Gujarat- Junagadh

Visiting the Saurashtran region of India was a last-minute inclusion in the itinerary of our trip which was otherwise planned only to ‘The Rann of Kutch’. It was noon by the time my friend and I arrived at Junagadh, by a train from Ahmedabad. After checking into a hotel at a walkable distance from the station and freshening up, we relished a sumptuous ‘Gujarati Thali’ at a nearby restaurant. After a while, we set out to explore this historical city of Junagadh, a place lesser known on a typical backpacker’s circuit.

With a short autorickshaw ride, we reached the entrance of the Uparkot fort. This place is what gives its name to the city. ‘Juna-Gadh’ in local language means ‘Ancient Fort’. This fort dates to 3rd century BC, to the Mauryan Era. It must have been a massive structure back then. With several dynasties ruling this region over time, there are many historical remnants of structures that were eventually added. However, all are in bad shape now. The Buddhist cave, the Jumma Masjid, the tomb of Nuri Shah, the Naghan Kuvo stepwell are among the few that have stood in time. But Adi-Kadi Vav and Nawabi lake are the structures that I found interesting among all. Adi-Kadi Vav is a stepwell facing the Girnar hills, to which we had to descend a flight of stairs to reach water (mind you! The water is extremely dirty with all the trash). Whereas the Nawabi lake is an artificial pond that required an ascend of a spiraling staircase where the reflection of the Girnar hills looked beautiful in its water. This spot also had a dozen peacocks walking around the pond. Our walk tour ended in a couple of hours and we decided to walk back to the town.

Adi-Kadi Vav rockcut stepwell at Uparkot fort

This gave us ample opportunity to photograph the rustic, old world and yet vibrant streets of the old city. Almost every corner of the lanes and its doors seemed like they had stories to narrate. As planned, we arrived at ‘Mahabat ka Maqbara’ at sunset time. These twin tombs of the past rulers are very beautiful, and it is only enhanced by the shades of the setting sun. We were very particular to photograph this place at the golden hour and were happy souls towards the day’s end for capturing those amazing silhouettes.

The twin tombs at Mahabat ka Maqbara

After a long walk further in the quest to explore the market area of the old city, we kind of came to realize that we were lost in the cramped streets of a place that seemed like Namma Bengaluru’s Pete area. Google maps was of very little help so much so that we reached the same spot after walking around in multiple directions. Finally, we hopped into an autorickshaw to get us to the hotel, not minding the short walkable distance that was indicated by Google. We wanted to get some rest as our night was going to be long. We set the alarm to wake up by 10.00.p.m. so that we could start to hike by 11.00.p.m.

However, I slept a wee bit longer and had been shaken up neither by the alarm nor by the panic-stricken friend’s endless calls from outside my closed room doors. When I woke up from deep slumber, it was 01.00.am and my friend was almost in the verge of fainting to know that I was not responding inside a closed room 😀 We then got an auto ride to the base of the Girnar hills, the climb of 10,000 stairs had to be done before sunrise. The plan was to ascend at night, catch the sunrise from the peak and descend back before the harsh sun rose up during the day. Post breakfast, we would leave for our next destination. We were already running behind schedule.

We commenced our hike and there was barely anyone else with us. The winds were very strong and the rustle of the trees as we passed through the initial stretch of forest was creepy in the moonless night. The Girnar hills is believed to be older than the Himalayas and a pilgrimage site for people across faiths. Several structures like emperor Ashoka’s rock edict, Jain temples, ancient inscriptions etc. are things that kindle the history buffs if they are not interested in the pilgrimage including the Jain tonks or several other temples from across time in history. However, after climbing about 5,000 stairs, my legs were tired and couldn’t catch up with my friend’s pace. I could have completed it though, only at a slower pace. But, we wouldn’t have been able to make it back in time if we had to catch a morning bus to our next destination. Fearing which, I decided to sit back and let my friend go ahead and complete the hike. However, he was not okay with the idea to let me sit alone all night (it was bloody dark and windy with NO ONE around) and decided to head back to the hotel with me. So, the descent of 5000 odd stairs on our way back wasn’t easy either. I was unprepared for this long hike and I guess it was a wise decision for me not to continue the ascent. It would’ve taken a real toll on my legs and the rest of the trip would’ve been screwed up. But what makes this a memorable trip is the fact that this was the first EVER hike that I gave up halfway, without completing.

Then, we telephoned the same rickshaw guy to give us a ride back to the hotel. It was a short but a nice ride. The proximity of the Gir National park had herds of Nilghais, boars and other wild animals on the highway that we were travelling on. A stay in the ‘Gir National Park’ is a dream for another day. Perhaps when I have more days in my itinerary and more money in my wallet. Maybe that time, I will have more stamina to reach the peak of Girnar too. But for now, we were reaching our hotel for some more sleep.

Goodbye, see you at Somnath.

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Love Biriyani? Here’s one from every Indian State

Biriyani is one dish that needs no introduction. Although the earliest roots of Biriyani can be traced back to middle-east, Biriyani was brought to the Northern India by the Muslim rulers who largely settled there and the Arab merchants who came to the southern India for trade. Today, Biriyani is more of an emotion for every foodie. Hence, an essential part of Indian food culture. Anybody visiting India has one thing to strike off in their list of ‘To do in India- Eat Biriyani’. But, India is a country of diversity and in no way can the humble Biriyani be left behind without being different.

While Biriyani is a very generic moniker for this spicy, aromatic and delicious preparation of rice, it comes in various forms. These forms are born out of the local influences of available ingredients, regional cuisine, rice variety and flavor preferred. There are mainly 2 types of making it: Kucchi (Raw marinated meat is cooked together between layers of raw rice) and Pakki (Meat and rice are separately cooked with all the spices and served together). While Biriyani is predominantly a non-vegetarian dish, it has been over time tuned for the vegetarian masses. Some versions are named after the place it originated from and some are synonymous with certain families or shops that created the variants.

So, while you enjoy exploring India, here is something for you to try out at each of the 29 states of this huge country- Biriyani.

PLEASE NOTE: There are a few states in India where I have not yet visited and hence do not have sufficient information about the local Biriyani flavours. It will be greatly appreciated if you can help me fill up these empty spaces by dropping your suggestions in the comments below.

1. Andhra Pradesh– Doodh ki Biriyani is something that stands out from the rest of the list in flavor and colour. Here, the meat and the rice are cooked together in milk instead of water. Vegetarians can drool over Avakaya Biriyani. This is made by mixing a raw mango and mustard oil pickle with steamed basmati rice.
2. Arunachal Pradesh– (**Need help)
3. Assam– Kampuri biriyani is a delightful recipe that has originated in a place called Kampur in this north-eastern state.
4. Bihar– Champaran is a culturally important region in the country that also gives its name to the popular non-vegetarian dish of the state. The flavours of Champaran mutton or Ahuna mutton goes well great in our list. What makes its preparation stand out is the usage of black pepper corns, desicated coconut and whole bulbs of garlic cooked along with the meat. The garlic pulp is then squeezed into the preparation.
5. Chattisgarh– (**Need help)
6. Goa– With a large number of influences from the erstwhile Muslims, Portuguese and the Saraswata Bramins of Konkan, Goan traditional food is an amalgamation of many cuisines. The Goan fish biriyani is a must try (the fish used may differ) which derives its flavour from coconut and red kokum. It is light on spices.
7. Gujarat– In a state where vegetarianism is largely preferred, Memoni biriyani comes as a surprise for mutton lovers. It has its origin from Sindh, the region in Pakistan with whom the state shares its border.
8. Haryana– Although, this state doesn’t have a biriyani it reckons itself with, its long association with the capital city, Delhi can be spoken about. Delhi Biriyani itself has so many versions depending on the part of the city it originated in and the purpose it was created for. Nizammuddin biriyani, Shahajanabad biriyani are a few to name. There is yet another twist to it in the form of the Achaari biriyani. Here, rice is mixed with pickles (Achaar in Hindi). Karim’s biriyani is served from a kitchen that dates back to the mughals (contributed by trippin_on_life).
9. Himachal– (**Need help)
10. Jammu & Kashmir– Its large association with the Muslim rulers has lead into the creation of the Kashmiri Biriyani (non-veg) or the Kashmiri Pulav (vegetarian dish). Mutanjan biriyani is a dish that stands out in the entire list as it is a sweet form of the otherwise spicy biryani.
11. Jharkand– (**Need help)
12. Karnataka– Susprisingly, my homestate has all the influences. The Northern part of the state is known for the Kalyani biriyani that was created by the Nawabs of Kalyani who ruled the areas around Bidar district. This is a delicacy cooked with buffalo meat. The coastal part of the state has its influence from the middle-eastern traders who eventually invented the local forms. Beary biriyani is named after the coastal trading community and Bhatkali biriyani with its taste influenced by the Navayath cuisine.
13. Kerala– The Northern Kerala (Malabar region) is known for its Thalassery biriyani and Kozhikodan biriyani, the middle part of the state has its lesser known dish called Rawther biriyani, created by the Rawther family who lived around the Palakkad area. The Kuzhimanthi biriyani, a form of Yemeni rice is slowly catching up with the locals in and around Cochin. All variants have been largely influenced by the immigrants and traders from the middle-east. Vegetarians, don’t worry. You can dig into delicious plates of Kappa biriyani (tapioca) and puttu biriyani.
14. Madhya Pradesh– Although this state does not have its own biriyani form, Tehari biriyani is prepared all over northern India. It is the vegetarian version of the Mughlai biriyani which goes by different stories of its origin.
15. Maharastra– While the Mughals have influenced the spicy Aurangabad biriyani, the Bombay Biriyani is a world apart with its tangy and sweet taste derived from the kewra, potatoes and plums used in its preparation. The Bohri patra biriyani, a name derived in combination of two words- Bohra (the sect who created this recipe) and patra (leaves of colocassia) is a hidden secret of Mumbai.
16. Manipur– (**Need help)
17. Meghalaya– Although this state doesn’t have a dish called ‘biriyani’ on its menu of khasi cuisine, Jadoh is a dish that’s very close. It is a spicy preparation of rice cooked either with pork or chicken. What sets it apart is that all its ingredients are cooked with the respective animal blood (pork or chicken) instead of water.
18. Mizoram– (**Need help)
19. Nagaland– (**Need help)
20. Odisha– while there is nothing specifically called the Odiya biriyani, what comes close is the Cuttacki Biriyani, created by a restaurant in cuttack. With the flavours largely derived out of Bengali influence, the ingredients are cooked in Rose water.
21. Punjab– Punjab doesn’t have its own biriyani recipe. Its proximity to the Pakistan borders gets it the Sindhi biriyani and the Bohri biriyani.
22. Rajasthan-Jodhpuri Kabuli is a vegetarian recipe deriving its name from the city of Jodhpur in Rajastan and Kabul in Afghanistan. Mewa biriyani is another local taste that’s slightly sweet and garnished with nuts and dehydrated fruits.
23. Sikkim– (**Need help)
24. Tamil Nadu– While the Nawabs of Arkot influenced the famous Ambur / Vaniyambadi biriyani; the thalapakkatti family created the Dindigul biriyani and the business community of Chettiars brought in their knowledge of spices giving form to the Chettinad biriyani.
25. Telangana– Hyderabadi Biriyani needs no description. Available in both the kacchi and pakki forms, it was patronized largely during the nawabs of Hyderabad.
26. Tripura– Although not a native dish, it can still be recognized with chevon biryani due to its proximity to Bangladesh. The chevon biriyani or Dhaka biriyani is the Bangladeshi twist to this incredible rice preparation.
27. Uttar Pradesh– Influenced by the Awadhi cuisine, the Lucknowi biriyani is flavourful and a burst of cinnamon to your tastebuds. Its lesser known relative is the Moradabadi biriyani.
28. Uttarakhand– (**Need help)
29. West Bengal– Last on the list, but one of the most popular forms in the country is the Kolkata biriyani. With potato as it’s key ingredient, this preparation of subtle flavours is influenced by the Awadhi cuisine.