In Italy, certain restaurants are encouraging their customers to set aside their smartphones while they eat to truly enjoy the moment. But to convince diners to give up their phones, they usually have to promise rewards...
Malaysia closely monitoring situation in West Asia, reiterates call for all parties to exercise restraint
The Pink City, as it’s lovingly called due to the blush-hued buildings that define its historic centre, holds its past close. Jaipur’s culinary scene is a rich tapestry that mirrors the vibrant saris that dance in the breeze and the turbans that are as colourful as the city itself. The history of Jaipur is deeply intertwined with its food. Founded in 1727 by Maharaja Sawai Jai Singh II, the city was built on the principles of Vastu Shastra, an ancient Hindu architectural practice. This harmony is mirrored in its food, a balance of sweet, spicy, and savoury that is as carefully crafted as the city’s layout.
The ghewar, a lattice of fried batter soaked in syrup, adorned with slivers of silver leaf, recalls festivals and fairs where royalty would shower their subjects with these sweet, edible jewels. It is a dish that has celebrated countless monsoons and continues to sweeten occasions. Sitting on low stools, we eat with our hands, the truest way to connect with food. The host’s stories, laced with pride and nostalgia, are as potent as the hing in the ker sangri, a dish of wild berries and beans that captures the essence of the desert that surrounds us.It’s in these intimate gatherings that you realize that Rajasthani cuisine is not defined by a single taste or texture. It’s bold and assertive like the fort walls, yet sweet and welcoming like the local dialect.
Jaipur India Bizcations Rajasthan Rajasthani Pink City Food Tourism Gastronomy Tourism Tourism Hawa Mahal
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