Sunday, 3 April 2016

The Queen of Pench

Baghin Nallah - also known as the Queen of Pench - was found poisoned in Pench National Park a few days ago. Her senseless death has created shockwaves across the wildlife community, and has brought both the forest and the forest departments efforts to Save the Tiger under close scrutiny. I was fortunate to have two wonderful, lengthy sightings of this beautiful tigress in June last year. We chanced upon her early one morning and spent a good half an hour following her as she walked down a road marking her territory. She reappeared snoozing the following afternoon on a small rise next to an extremely populated road, and put on quite a show for the thirty odd jeeps that eventually gathered there. She rolled, she yawned, she roared, she stretched until she finally got up and trotted away with a baby sambhar clamped between her jaws. We followed her down another nullah to where she settled with her afternoon tea, and proceeded to devour it with joy. 

Rest in Peace Baghin Nalla. 

A Pasta Photo Diary

Michael Chang once said 'As long as there's pasta and Chinese food in this world, I'm good'.

I agree.

We spend hours making our own pasta every month. We try different flour mixes, consistencies, timings, rolling techniques - the works and it never gets old.

Aglio Olio spice mix

Ready to rock and roll
Because what is life without bacon

Friday, 1 April 2016

Inside Corbett National Park - 3

Another beautiful part of Corbett is Sitabani - which once again was around 45 minutes away from our resort. It's not exactly considered to be a part of the main jungle, but there is more than enough to see there too. There is a park called the Rangers Reserve which you are allowed into. Unfortunately for us, the timings at this reserve are only 3 to 5.30 pm and we got stuck in a lot of traffic. The rangers flatly refused to let us into Sitabani because we wouldn't get out on time. This was incredibly disappointing, but an eye opener for us who had decided that we'd take it easy and leave late because we were tired of looking at only birds. Note to self: ALWAYS be the first one at the gate! 

The part of the forest that we were in was absolutely beautiful, and so our wonderful driver Kundan took us on a lovely slow exploration of the hills and the incredibly gorgeous saal trees all around. Sherwood forest indeed. We looked pretty amusing to the villagers - three girls in an open topped gypsy, shouting ROKO (it means stop in Hindi) every few minutes to take pictures of everything from the road, to a broken wall, to some leaves and even scarecrows. One of the tractors that kept passing us had people convulsing with laughter pointing at us. Oh well, at least everyone got to sightsee. 

Part of the reason for us to go to Sitabani was to visit Cedar Lodge, which is the sister lodge to Corbett Riverside Resort and located at the top of one of the hills. It's a small seven bedroom structure with a huge yard, and the most incredible starlit view. The problem with Corbett proper is the amount of light pollution - we couldn't see too many stars. But this, this was the real deal. I even chanced upon a Quidditch player in the jungle! 

After sitting around a bonfire chatting with everyone and drinking copious amounts of whisky, we decided to head back to the resort for dinner. Coming down a mountain at breakneck speed in ten degree cold is both exhilarating and frightening! It looks great when you're looking forward onto a road lit by headlights, but turn your head around and all you can see is pitch black. I'm not the only one who had visions of a tiger or lion leaping out at me! What a way to go though hehe. We heard an elephant trumpet at one point and screeched to a halt looking for it, until we got very very cold feet - both literally and figuratively. 

A pretty place to visit, and I would highly recommend going inside the forest too! 

Wednesday, 23 March 2016

Sizzing Succotash!

If you live in Mumbai (and a few other parts of the world), your childhood is intrinsically linked to memories of burning hot, steaming plates of meat, vegetables and fat french fries all covered in oozing cheese being rushed to your table. Ducking behind napkins while you wait for the plate to stop sputtering, and burning the top of your palate and tongue because you didn’t wait long enough. The sizzler has a prominent place in my memories, and in my present too. 

Home made amazingness
The origins of this dish are probably based around the teppanyaki style sizzling dishes in Japan. Sizzlers became popular during world war 2, and then in the US in the 50s. The sizzler’s Indian story began in Bombay in the early 1960s, when a man called Firoz Erani opened a restaurant called ‘The Sizzler’. The Sizzler was closely followed by Touché also in Bombay, and spawned the generation of sizzler restaurants that we know and love today - Kobe, Yoko’s, Fountain Sizzlers, Gondola and Cafe Royal to name a few. The Sizzler and Touché now exist as The Place: Touché, in Pune. 

Cafe Royal
While sizzlers are amazing food and so much fun to eat, it’s not always the healthiest thing for you. We love them so much though that I decided to try making them at home. This isn’t easy either, since the base of the sizzler is a cast iron plate that needs to be heated until it’s red hot, which is extremely problematic on a home stove and takes almost 30 minutes and a TON of gas. 

Nevertheless, I tried, and the result was not bad. The secret to making a good sizzler is to have everything cooked and ready, so that when you place it on the plate it start charring. There’s no point to a sizzler without a good layer of burnt sauce and chips at the bottom! You’ll need to buy sizzler plates that are of decent quality - the first one I tried out had an aluminium coating that came off on the food after we heated it. You can get good ones on Amazon here and here

My teeny tiny sizzler plates

Sizzlers for Two

You will need
2 carrots
2 onions
1/2 cabbage, sautéed  and thinly sliced
1 cup green peas, boiled
A huge handful of French fries
2 tenderloin fillets
A handful of grated cheese 

For the brown sauce
2 tablespoons butter 
1 large onion, julienne 
1 tablespoon plain flour
1/2 teaspoon white pepper 
1 - 2 cups good chicken or beef stock
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce 

Step 1
Boil the carrots and cut them into thin slices. Set aside. 
Slice the cabbage thinly, and sauté it in a little bit of oil, with some salt and pepper. You need it to stay slightly crunchy, so make sure you don’t overcook it. Set aside.
Slice the onions thinly, and sauté it in a little bit of oil, with some salt and pepper till soft and brown. Set aside.

Step 2
Slice the tenderloin fillets into cubes, and marinade in olive oil, salt and pepper. You can marinade this any way you like - I add garlic pods and rosemary sometimes. 

Step 3
Turn your oven onto maximum and place the sizzler pans inside. 

Step 4
Make your brown sauce. Add a tablespoon of butter in a pan followed by a little oil. Once the butter has melted, add the chopped onions and allow them to brown. 

Step 5
Add the brown sugar and stir well, this gives you great colour in your sauce. Slowly add the flour, white pepper and salt and stir well, allowing the flour to coat the onions. 

Step 6
Next comes the Worcestershire sauce and stock. Add the stock a little at a time, stirring constantly until you get the thickness you want. 

Step 7
Once the sauce is done, turn your stove up on high, and take the sizzler pans out of the oven and put them on the flame. They need to really heat up. Now turn to your steak. 

Warming up
Step 8
Cook the steak in a pan for 4 to 5 minutes, and set aside. You’re now ready to assemble your sizzlers. 

Ready to assemble
Step 9
While the sizzlers are still on the stove, place the fresh french fries on the plate, followed quickly by the cabbage, carrots, onions and green peas. Top off with pieces of steak and cover with the delicious brown sauce. 

Step 10
Turn off the gas and very very very carefully put the sizzling plates onto their wooden bottoms. Serve and eat immediately, careful not to burn your tongue! 

There are lots of different ways one can eat sizzler. You can add different veggies to the mix - I use french beans, onion, green and red peppers, cabbage, pak choi, spinach and lots of others to switch things up. You can put rice drenched in brown sauce on the plate, substitute paneer for the meat, or even skewers of prawns. 

This is not a meal I’d make every week, or even every 2 weeks, but it’s definitely a fun thing to do once in a while! 

Friday, 18 March 2016

By The River at Corbett Riverside Resort

I’ve been on a ton of safaris last year, all to Pench and Kanha and centred around Madhya Pradesh. Going to another jungle, another state was super exciting. I was packed four days before we had to leave, my camera was charged, the binoculars cleaned and my jungle books packed. We were off to Corbett National Park to discover the wonders within! 

We stayed at Corbett Riverside Resort, which is a charmingly beautiful place nestled on the banks of the Kosi River. The resort is spread over 23 acres and has about 45 rooms, each with its own stunning view of the river and part of the Kosi Hills. It’s a great place to visit as a new couple or even with family - there’s lots to do at the resort other than going on safari. 

Our Villa
Most hotels I’ve stayed at are quite geared towards going on safari only. There’s very little else to do on the property if you decide to sleep in or skip the afternoon jaunt. There’s a lovely space set up for kids complete with a climbing rope, jungle gym, swings and an obstacle course. 

We stayed in a villa on the property that had 6 rooms and its very own pool. The water was beautiful and looked so inviting, unfortunately it was so cold that the most I could do was dip my feet in there after every safari. 

The view from our rooms
Huge comfy rooms!
Testing the water out
I’m not really fond of wearing closed shoes all the time, so the chilled water was heaven sent. It was cold enough that we needed light jackets on once the sun went down and spent our evenings around a gorgeous bonfire drinking whisky, eating dosa khakra and some yummy tikkas the hotel sent down for us. It’s magical sitting and watching a fire burn, spitting brilliant colours out into the night. 


The best part of being out of town in a beautiful resort is the presence of a spa. This one was a tiny little cottage at the bottom of the stairs where a girl with magic fingers lives. Its amazing having the kinks worked out of your legs after a long day of being bounced around in a jeep. The massages are decently priced and you’ll walk out of there with a dreamy relaxed smile on your face. 

The villa has its own little kitchenette complete with a dining table, stove, fridge and a sink to wash up. You can pretty much cook your own meals here if you'd like. The view out of the kitchen window is to die for - it's my dream view! 

View from the kitchen
I had the distinct pleasure of going horse riding for the first time since I was 8 years old. I remember the basics in my head, but actually swinging myself into the saddle was extremely daunting given how uncoordinated I have become over the years! 

Check us out
It was a great half an hour, where my friend and I were led across the property by the mahouts. There was a fantastic Lord of the Rings-esque moment where they led us into the river to go to the other bank. We clip clopped over beautiful stones and stopped in the middle of the water, with the resort on one side, the hills on the other and the river Kosi spreading endlessly on both sides. From there, we took a walk along the river bank, and I swear if you listen close enough you’ll hear faint horns from the approaching Uruk-hai and Orcs. 

Pretending to be the queen

Corbett Riverside Resort boasts their own organic farm, which i think is wonderful. It means that the onions, the radish, the potatoes and the cabbage in our parathas were grown at the hotel. They have beds and beds of red and white onion growing, coriander in bloom, spinach, methi, potatoes, radish, mustard, cabbage and lots of other herbs. I was chatting with the women who tend the fields asking questions about what vegetable this was, and what herb that was, and ended up picking spinach fresh from the plant and having myself a little snack after breakfast. None of that yucky iron taste when its fresh! Our hosts were so amused with our excitement over simple vegetables that they insisted on sending us back home with bags of cabbage, onion and coriander. That one was funny plane ride. 

Spinach for breakfast
Pretty Cabbage
The food at the resort is wonderful, heart warming and homely food. It’s made fresh every day, and you get a whole range of options from their buffet. You can ask for breakfast to be packed to go on safari, or come back in the morning and gorge on upma, parathas, idli, puri bhaji and freshly made omelettes and fried eggs. 

I love upma
Corbett Riverside Resort is the kind of place I would come back to again and again, and I’m going to! Three nights is just not enough - if you're going to travel from Mumbai like we did, then you need to get the most out of it! I'd love to go back and stay for at least 5 days, so I can explore the area properly. 

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