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INDIA

The land of elephants, Maharajahs, Sadhus...

In this month of November, we are going on this trip that we have wanted to do for many years, northern India , in other words Rajasthan and we have replaced the problematic Nepal by the Ganges valley and more particularly Benares or its less known Varanasi.

Tour details

We took over one of our favorite tour operators Ariane Tours which had taken us through Laos-Cambodia and Burma and which had fully satisfied us.

In addition, these are individual trips, so no overcrowded groups, in fact we were eight people and it was perfect!!

New Delhi

The pre-routing was done from Marseille to Paris by plane and all the participants met at Roissy CDG airport for take-off bound for New Delhi.

Visit the first center ofMoghol power, Old Delhi ( Icone ) with ancient monuments, narrow streets and bustling bazaars.

Visit to Jamia Masjid , the largest mosque in the country, completed in 1658 by Shah Jahan who also built the famous Taj Mahal.

Also visit the memorial, Raj Ghat , simply by Mahatma Gandhi.

New Delhi has all the buildings of the British era, on Rajpath Avenue , there is also the India Gate and the presidential palace.

Continue to the magnificent Humayun's Tomb of the Mughal era and predecessor of the famous Taj Mahal.

Mandawa

In Mandawa ( Icone ) we walk in the streets where we can admire the havelis havelis .

These are beautiful and magnificent mansions built by the wealthy 19th century Rajasthan merchants (mainly of the silk trade) with their truly unique fascinating wall paintings.

Bikaner - Gajner

Stop at Bikaner ( Icone ), a town in the Thar desert.

Visit to fort Junagarh built in the XVIth century a general of the Mughal army and after we leave for Gajner with the visit of the Gajner Palace , jewel of the Thar Desert.

This was built on the shores of a lake and in winter the place turns into a nature reserve for migratory birds.

Jaisalmer

Road to Jaisalmer ( Icone ) on the edge of the desert.

A perfect opportunity for us to do a camel trek on the sand dunes to see a magnificent sunset.

This city on one of the silk roads, has magnificent Havelis including the house of brocade merchants or that of Nathmalji , the last one built at the end of the 19th century.

A tour of Lake Gadisar before discovering the Royal Cenotaphs (these are symbolic tombs) where the sovereigns were cremated and their wives made the Sati, that is to say committed suicide near the body of their husband.

One can discover the marks of their right hand on the entrance porches of the palaces.

It is also the best place to photograph the sunset over the city walls, all in ocher at dusk.

Jodhpur

In Jodhpur ( Icone ), walk in Fort Mehrangarh , one of the most impressive forts.

It is located on a natural rocky outcrop and dominates the entire "Blue City".

On the road to Udaipur ( Icone ), we stop at the temples of Ranakpur .

These are 15th century Jain temples located in a deep valley.

Udaipur

Having more than 500 years these temples are remarkably preserved and in a perfect state.

Arrived in the city, we take a boat trip on Lake Pichota offering us a magnificent view of the City palace in the middle of the lake.

This city is rich in monuments to visit: the Garden of the Maidens with multiple fountains, the museum of art and tradition, and several palaces.

Pushkar

Pushkar ( Icone ) one of the holiest places in Hinduism, but the city is best known for its camel fair (or cows!!), it lasts four days and there are thousands of animals.

Jaipur

Road to Jaipur ( Icone ), the pink city, placed between jagged hills, surmounted by ancient ruins of fortresses.

One can visit the City Palace where the Maharajah still lives, some of the rooms are open to the public and they contain family heirlooms dating back centuries.

See also the Hawa Mahal better known as the Palace of the Winds and observatory Jantar Mantar in the open air with its imposing astronomical instruments.

But the most impressive is the visit to Amber Fort located on a ledge.

But the top remains the journey on elephant back from the foot of the hill to the central entrance gate.

The fort is from the 18th century and was built in 100 years, although abandoned, it allows you to get an idea of the incredible way of life of the reigning Mogholes families.

Agra

Leave for Agra with stops at Fatehpur , a red sandstone fortress city, the former capital of a Mughal emperor, but it was only occupied for a few years, so it is well preserved.

Arrival in the city of Agra ( Icone ) and the first thing we do is visit a marvel, the famous Taj Mahal .

This monument is absolutely remarkable, all in white marble with incrustations.

Khajuraho

We then take the train to Jhansi where are some palaces as in the next city of Orchha with more temples .

Khajuro is an ancient center of the Chandela Dynasty ..

Temples are among the main attractions of the country.

True jewels of Indo-Aryan architecture, they owe their reputation above all to their decoration: they represent the various aspects of Indian life a millennium ago.

But they are mostly known as erotic temples.

There are several groups scattered in the dry plains of Madhya Pradesh, they are Hindus or Jains, which proves religious tolerance.

Sarnath

Un envol plus tard nous sommes à Sarnath, one of the most religious places of Buddhism in the world because Buddha went there to preach his message of the middle way.

Later the great Buddhist emperor Ashoka built stupas there , monasteries and an imposing stone column.

There is also a very nice museum of Buddhist objects found on the site.

Varanesi

Varanasi better known as Benares ( Icone ) is one of the oldest cities in the world and a microcosm of Indian life.

There are recognized universities or merchants of gold or silver silk brocades.

Early in the morning you have to walk on the Gath (a sort of quay on the banks of the Gange) the best known being that of Daswmedh where a large part of the ceremonies take place, such as cremations or purification rites practiced by the population immersing themselves in the river.

The river is lined with many Hindu temples, such as Durga called Monkey Temple because of the large number of these animals around.

To be seen out of curiosity, the Hindu University, built in 1917, is the center for the study of music, culture, philosophy and the study of Sanskrit.

And unfortunately this ends our circuit in the North of India....

Weather report

NEW DELHI WEATHER

Video

Latest news

InformationNovember 28, 2022
Entry into Indian territory
India put an end to the temporary measurements of supervision of the international air traffic. The commercial air links between France and India are progressively going to find levels meadow-covid.
Since February 2022, the countries of origin of the passengers are classified in two categories: « countries at risk » and the others. Additional health measurements apply to the international passengers in provenance or passing in transit by countries at risk. The list of countries at risk being progressive, it is necessary to consult, first of all plan of displacement, the last state of regulation on the site of the Indian ministry of Foreign Affairs.
The attention of the passengers is attracted to the fact that the country while having issued the last certificate of vaccination and not the nationality of the passenger which determines regime at arrival. According to the airport of entrance in India, measurements and additional ceremonies can be applied with weak notice. It is necessary to prove the state of regulation on the Internet sites of airports and to enquire to its airline.

hat there is to know

History

The painted Stone Age rock shelters at Bhimbetka in Madhya Pradesh are the oldest known traces of human settlement in India. The first known permanent settlements appear 9000 years ago. Then, a civilization, one of the oldest known to date, developed in the Indus Valley and reached its peak between -2600 and -1900. Around -1500, Aryan tribes from Central Asia would have emigrated to India but this hypothesis is rejected by some who see rather a continuity of the Vedic culture.

Recent genetic studies have not made it possible to decide on its two positions, some confirming, others refuting the theory of the Aryan invasion. In the sixth century BC. BC, a wind of religious reform rises, Buddhism and Jainism flourish, adding to the richness of Indian culture. Classical Hinduism develops from Vedic culture. The first millennium saw many independent kingdoms grow mightily, some gaining imperial stature.

The Hindu Gupta dynasty dominates the period that historians consider India's "golden age" and the Mauryas, and in particular the Buddhist emperor Ashoka, contribute greatly to India's cultural landscape. The arts, mathematics, technology, astrology, religion and philosophy flourished thanks to royal patronage. During the second millennium, most regions of India were subject to a Muslim power, the Sultanate of Delhi then the Mughal Empire, although some Hindu kingdoms, such as the kingdom of Vijayanâgara, survived and prospered.

After the arrival of European traders, the Portuguese, French and English took advantage of the dilution and the fragmentation of power across the subcontinent and colonized it. In 1857, the revolt of the Sepoys, Indian soldiers in the service of the European powers, turned into a popular uprising against the power of the British East India Company, which many Indians consider to be their first unsuccessful war of independence. After the revolt, Indian independence movements began to demand full independence.

On August 15, 1947, India finally gained independence while undergoing Partition. After independence, India participated in four wars against Pakistan driven by the Kashmir issue. From 1975 to 1977, Prime Minister Indira Gandhi declared a state of emergency, limiting civil rights and leading to the detention of many people without trial. The destruction of the Babri Masjid of Ayodhya in 1992 led to several inter-communal conflicts in western India. In 1999, India mobilized its troops in Kargil in Kashmir to repel infiltrations of Islamist terrorists from Pakistan.

Policy

India is a parliamentary democracy and a federal republic. Moreover, because of its large number of inhabitants, it is common practice to say that India is “the largest democracy in the world”. The president is the head of state, but his powers are only symbolic, which probably explains why an untouchable was able to access this function. The president and vice-president are elected indirectly every 5 years by a special college.

The vice president does not necessarily become president if the president dies or resigns. Parliament is made up of two houses: the upper house, the Rajya Sabha (Council of States) and the lower house, the Lok Sabha (House of the People). The members of the Raya Sabha are elected by the deputies of the state assemblies. Those of the Lok Sabha are elected by the people. Parliament appoints a Prime Minister from the majority party or a coalition.

The latter holds executive powers and directs the Council of Ministers.

Geography

The area of India is 3,287,590 km². Surrounded by Pakistan, Afghanistan, China, Nepal, Bhutan, Bangladesh, Burma, India has 15,000 km of borders. Large rivers and streams, such as the Ganges, the Brahmaputra, the Yamunâ, the Godâvari, the Narmadâ, the Kaveri cross the country. Additional information: HERE.

Economy

India's GDP was $445 billion in 2000. In 1997, agriculture accounted for 25% of GDP, industries 30% and services 45%. India's GNP is the 13th in the world. Distribution of jobs (1999): agriculture 60%, industry 17%, services 23%. Unemployment rate (2003): 9.5% External debt (2003 est.): $102 billion Inflation (2003): 3.8% India's economy is such that even though India is the second rank for its population with nearly a billion inhabitants it is in 13th place for the GNP in the list of the largest countries. However, we must not neglect the growing part played in this by 'unremarkable' activities such as:

- child sex tourism (unfortunately) constantly on the rise in the Goa region for example. Sex tourism affects both women and children;

- recovery of all kinds, example: old rusty cargo ships (this is one of the Indian specialities) 'stuffed' with chemical residues or asbestos. Of course, all this brings considerable capital to India but without even speaking of morality, what will be the real price to pay?

Religion

The main religions practiced in India are Hinduism and Islam. While Buddhism originated in northern India, it is no longer really practiced there today, except by Tibetans displaced during the conquest of Tibet by China and a few untouchables who are converted by following Bhimrao Ramji Ambedkar India has many religions with various statutes.

Several of the "major" religions originated in India, including Hinduism and Buddhism, and some are almost exclusive to India. Moreover, there are approximately 150 million Muslims in India, making it the third largest Muslim country in the world after Indonesia and Pakistan. Jainism is a religion specific to India whose majority of practitioners live in Gujarat. Sikhism is a religion specific to India whose majority of practitioners live in Punjab

Source : Wikipedia

Additional Information

When to leave?

From mid-November to the end of March, except in the far north (Ladakh), where the good season extends from mid-May to the end of October.

Transport

Generally international airlines are pretty good. The roads go from good to super dangerous, because the road is for everyone and there you come across cows (it's sacred so it does what it wants), bicycles (when you see it under the load), of the truck (they are beautiful but have a rather strange road code) and worst of all the pedestrian (he never looks, Shiva protects him).

Sleep / Eat

We say it loud and clear: discovering India also involves exploring its cuisine. According to his religion, his caste, the region where he lives, the Indian does not eat the same thing as his neighbour. This is by far the most popular type of accommodation in India. There are all kinds, from the most shabby to the sparkling palace worthy of the tales of the Thousand and One Nights.

Purchase

We find some cool stuff... If we find the time to look!!

Masoor daal soop

Ingredients
1 onion, chopped 2 garlic cloves, chopped 1 carrot, finely chopped 45 ml (3 tbsp) butter 5 ml (1 tsp) curry powder 15 ml (1 tbsp) fresh ginger, grated 1.25 liters (5 cups) chicken broth 250 ml (1 cup) coconut milk 30 ml (2 tbsp) tomato paste 180 ml (3/4 cup) lentils red Salt and pepper
Preparation
In a saucepan, soften the onion, garlic and carrot in the butter. Add the curry and cook for 1 minute. Add ginger, broth, coconut milk and tomato paste. Bring to a boil and add the lentils. Reduce the heat, cover and simmer for 20 minutes. Adjust seasoning. Serve with pan-fried bread.

Thanda tamaatar ka soop

Ingredients
3 medium sized tomatoes, ¼ cucumber, 1 onion, 1 small garlic clove, 50g bread, ½ tsp. teaspoon of Ducros Indian Smart Mix, olive oil, vinegar, salt to taste
Preparation
Cut the tomatoes and the cucumber into pieces. Slice the bread. Put in a salad bowl, the tomatoes, the cucumber and the bread. Grate the garlic on top. Mix well and refrigerate for about 30 minutes. Dice the onion. Brown it with 1 tablespoon of olive oil in a pan. When the onions are scorched, add the Ducros Indian Smart Mix and mix. Let cool. Add the spiced onions to the tomato-cucumber mixture with 1 tablespoon of vinegar. Salt and mix. Put the preparation in the blender. Serve well chilled.

Starters

Donat

Ingredients
5/6 new potatoes. 100 g of tapioca beans. 10g of ginger. 1/2 tsp. c. salt. 1/4 tsp. c. red pepper powder. 1/4 tsp. c. of paprika.
Preparation
Boil the potatoes. Put 100 g of tapioca in a bowl and add cold water. Peel the potatoes once cooked and put them in another bowl. Take the tapioca grains with your hand and squeeze them until the water is gone. Put the tapioca grains with the potatoes and add 10 g of ginger cut into small pieces. Add salt, red chilli powder and paprika powder. With your hands mix everything (still in the bowl). Heat some oil in a frying pan and take some of the mixture and cut them into medium sized rounds and put them in the oil until the color changes. Remember to return them once. Cooking takes about 7 minutes for 5 rounds. Take the slices from the pan and squeeze them to remove the oil. They are ready to eat with tomato sauce or coriander sauce.

Sabjee samosa

Ingredients
125g whole wheat flour. 250g white flour. 125g shelled peas. 125g of carrots. 125g of potatoes. 1 large onion. 2 green peppers. 2 heads of garlic. a small root of ginger. 1/2 tsp turmeric. 1/4 tsp ground coriander. 1/2 tsp ground cumin. 1 lime. Sprigs of fresh cilantro. Salt. Frying oil.
Preparation
Cut the carrots and potatoes into small pieces Brown the onions in a little oil Mix the spices to obtain a paste Meanwhile, brown the carrots, peas and potatoes with the onions Add the ground spices, salt, and pour a little water Cover and leave on low heat until the vegetables are cooked and the water has evaporated Sprinkle with lime juice and add the coriander leaves In a salad bowl,mix the 2 flours with a little salt and form a ball Divide it into balls Form 10 cm patties and divide again in 2 to obtain semi-circles Close these to form cones by moistening one of the front edges to close it Add the vegetables in the cone then close the edges Brown over low heat in the frying pan

Gaajar ka raayata

Ingredients
3 natural yogurts 2 already boiled carrots 1 teaspoon mustard seeds u salt a little hing (asafoetida) optional a few fresh coriander leaves a little ghee or oil
Preparation
First beat the yogurt. Then mash the carrots. Mix yogurt and carrots. Add the salt and the fresh coriander leaves (mix) Heat a little ghee in a small ladle on the gas. Add mustard seeds and asafoetida. When the seeds crackle, add them to the raita.

Dishes

Anda karee

Ingredients
1 egg per person. 1 zucchini per person. 50 to 100 g of brown rice according to the appetite of the guests. 150 g of hazelnuts. 100 g crushed sesame.
Sauce : 1 kg ripe tomatoes, peeled and seeded. 1 small can of coconut milk. 1 onion. 2 cloves garlic. curry powder or curry paste. 1/2 glass of soy sauce. 1 apple. 1 banana.
Accompaniment : grated coconut, curry powder, chutney
Preparation
Prepare the sauce by browning the onion, garlic, then adding the tomatoes. When it is cooked, add the curry powder and the coconut milk, simmer over very low heat so that it is well reduced. Cook the eggs until they are hard. After cooking, peel them and add them to the sauce made previously. Peel the courgettes, cut them into small cubes, sear them in a non-stick pan with very little oil (olive or sesame), remove them from the heat when they are still quite crunchy. At the same time, cook the brown rice in boiling water (time depending on taste but it takes longer than white rice, about 20 minutes), drain the rice and mix with the hazelnuts and sesame. Put in the pan with a little oil and keep warm. Present as shown in the photo in a dish the eggs with the sauce, in another the zucchini and the rice. In small bowls, put condiments such as hazelnuts, curry sauce, curry powder or paste and chutney

Murge kee dhulaee

Ingredients
4 chicken breasts cut into not too thin strips or beef meatballs (6 per person). 4 onions. 3 glasses of semi-skimmed milk. vinday curry paste (you can find it in Chinese shops). 3 to 4 tablespoons of oil. 2 pinches of salt. Thai or basmati rice.
Preparation
Brown the onions in the oil, brown them. Add the chicken cut into strips, not too thin. Brown, mix well. Add a tablespoon of curry vinday and the pinch of salt, mix for 2 minutes. Add the milk, stir for 2 minutes

Karee phoolagobhee

Ingredients
3 tablespoons peanut oil. 600 g of cauliflower. 2 shallots, chopped. 1 C. tsp mustard seeds. 1 clove of minced garlic. 1 C. at s. of curry. 1 C. c. of turmeric. 1/2 tsp. c. ground ginger. 250 g of tomato sauce. 15 cl of natural yoghurt. 2 tbsp. at s. of soy sauce. 1 tsp of flour. 1 C. at s. chopped fresh cilantro. 50 g of ground almonds. salt and pepper. 2 tomatoes, sliced
Preparation
Wash the cauliflower and separate it into small florets. Heat the oil in a wok (or skillet). Sauté mustard seeds in oil for 1 minute. Add chopped garlic and shallots and sauté for 1 minute. Add cauliflower florets and sauté for 4 minutes. Add the curry, the turmeric, the tomato sauce, 20 cl of water and the soy sauce. Bring to a boil, then simmer over low heat for 20 minutes. Salt and pepper. Incorporate the flour into the yogurt and add to the previous preparation. Mix well and remove from heat. Sprinkle with cilantro and ground almonds before serving. Serve with tomato slices.

Memane ke maans ka saalan

Ingredients
750 g diced lamb shoulder. 1/2 tsp. c. saffron pistils. 3 tbsp. at s. of oil. 2 medium onions chopped. 1 plain yogurt. 2 tbsp. at s. chopped fresh cilantro. 30 g cashew nuts (unsalted). 1 red pepper. 15 g freshly chopped ginger. 1/2 tsp. c. ground cinnamon. 5 cardamom seeds. 3 cloves. 1 minced garlic clove. 1 C. at s. coriander seeds. 1 C. cumin. salt and pepper
Preparation

Tarkee karee

Ingredients
600 g of turkey fillet. 1/2 red pepper. 1/2 green pepper. 1 leek. 2 cloves garlic. 50 cl of coconut milk (unsweetened). 6 basil leaves. chive. curry powder. salt and pepper
Preparation
Cut the peppers into thin strips, thinly slice the leek, crush the garlic. Boil the coconut milk over high heat in a wok. Add all the vegetables and cook for 5 minutes. Meanwhile, cut the turkey fillets into strips, sprinkle them on all sides with the curry. Tap to remove the excess. Add the meat to the vegetables, salt, pepper, and simmer for a good quarter of an hour. Check the doneness of the turkey. Off the heat, add basil and chives.

Pork karee

Ingredients
1 finely chopped onion. 10 cloves of crushed garlic. 1 bay leaf. 2 tbsp. at s. of freshly chopped ginger. 3 tbsp. at s. peanut oil. 1 C. at s. sesame oil. 1.5 kg of lean pork in cubes. 1/2 tsp. c. ground pepper. 1 C. at s. curry powder. 2.5 dl of beef stock. 1 C. at s. of vinegar. 2 tbsp. at s. chopped fresh cilantro. Salt
Preparation
Using a food processor, make a paste with the onion, garlic and ginger. Put the dough in a saucepan, with the bay leaf, peanut oil and sesame oil. Cook over low heat for about 15 minutes. Add the meat cubes, sprinkle with chilli and curry and mix well. Pour in the hot broth and vinegar. Cover and simmer over low heat for about 1 hour, until the meat is tender. Salt if necessary. Sprinkle with chopped cilantro just before serving. Serve with a lentil salad or basmati rice.

Tandooree chikan

Ingredients
2 cockerels. 125 g plain yogurt. 140 g of tandoori paste. 1 tablespoon of lemon juice. 1 pinch of ground pepper. 1 tablespoon of olive oil. Salt and pepper.
Preparation
The day before, cut the cockerels in 2. Mix together the yogurt, tandoori paste, lemon juice and chilli. Brush the poultry with the mixture and refrigerate overnight. Preheat the oven to 200ºC (thermostat 7). Heat the olive oil in a dish suitable for hotplates and the oven (cast iron, glazed terracotta, etc.). Remove the meat from the marinade and drain the excess marinade. Reserve the marinade well. Salt and pepper the cockerels. Brown the cockerels in olive oil, remove from heat and coat with a thin layer of marinade. Bake for about 25/30 minutes, turning the cockerels regularly and brushing them with the marinade. Serve with raw vegetables, steamed potatoes or white rice.

Chikan tikka

Ingredients
1 large chicken. 2 onions. 2 cloves garlic. a small root of ginger. 1/4 l of yogurt. 1 tsp chili powder. 1 tsp garam masala. 1 tsp ground coriander. 1 tsp of red dye. lemon juice. Salt.
Garnish : Lemon slices. Lettuce leaves. Tomato and onion rings.
Preparation
Skin the chicken and using a sharp knife, debone it and detach the flesh. Cut it into medium pieces. Grate the onions, garlic and ginger. Mix these ingredients with the yogurt, as well as the chili, garam masala and coriander. Season with salt and lemon juice and color. Coat the chicken with this preparation and let it marinate overnight. The next day, place the pieces on skewers and roast them for 10 minutes. Serve on a bed of lettuce leaves, with sliced tomatoes, onions and lemons.

Chikan korama

Ingredients
1 medium sized chicken. 2 large onions. 2 cloves of garlic a small root of ginger. 500g of tomatoes. 2 dried red chili peppers. 6 cloves. 2 cinnamon sticks. 2 cardamom seeds. Oil. 8 peppercorns. 4 yogurts. 1 tsp turmeric. a pinch of saffron. Salt.
Preparation
Remove the chicken skin and detach the pieces. Chop the onions, garlic and ginger. Cut the tomatoes. Chop the chilies. Fry the cloves and cardamom in a little oil, and brown the onions, pepper, garlic, ginger and chillies for 5 minutes. Brown the chicken pieces. Beat the yogurt with the turmeric and saffron. Pour this mixture into the pan with the tomatoes. Cover and simmer for an hour. Add the almonds and cook over low heat for 10 minutes uncovered. Serve with basmati rice or nan breads.

Badaljam

Ingredients
1 can 4/4 peeled tomatoes. 1 bunch of coriander. 1 C. at s. chopped fresh ginger. 1 small green pepper. 1 pinch of garam masala. 2 bay leaves. 3 eggplants. 3 cloves of garlic. 3 tomatoes. 4 tbsp. at s. peanut oil. 4 new onions. frying oil.
Preparation
Cut the aubergines into 1.5 cm thick slices. Peel, deseed the fresh tomatoes and cut them into slices. Book. Drain the canned tomatoes. Peel, chop the onions and the garlic cloves. Wash and spin the cilantro. In a skillet, fry on both sides, in oil, the eggplant slices, 5 min. on each side. Drain them on absorbent paper after salting them. In the other skillet, heat the peanut oil to brown the onions, garlic and ginger. When the onions are golden, add the canned tomatoes, chilli and bay leaf. Salt. Lower the heat and simmer until everything is reduced to a puree. Preheat the oven to 150° (th. 5). Spread a little tomato puree in the bottom of the lightly oiled oven dish. Arrange the eggplant slices side by side. Place a slice of tomato on each of them, inside which you place a little tomato puree. Sprinkle lightly with garam-masala. Cover with foil. Bake for 5 mins. The Indians serve this dish with salted yoghurt, beaten with a little crushed garlic, lots of coriander and lemon juice.

Desserts

Bibinca

Ingredients
450 g of sugar. 1 dl hot water. 1 fresh coconut. 6 egg yolks. 125g of flour. butter. 150 g of ground almonds.
Preparation
Preheat the oven. Prepare a syrup by mixing the water and the sugar, bring to the boil until you obtain a caramel. Pierce the coconut at each end and extract the milk. Beat the coconut milk with the egg yolks and add the flour little by little. Add the syrup, a little butter and the ground almonds. Butter a mold. Divide the dough into 3 equal parts. Place one part in the bottom of the mold and bake. Almost at the end of cooking, add another part of dough and bake again. Repeat the same operation again. Serve cut into squares.

Aam kee khaad

Ingredients
4 mangoes. 1 small ginger root. 1 vanilla pod. 60 g semi-salted butter. Icing sugar.
Preparation
Cut the mangoes in half lengthwise. Take out the core. Hollow them out with a small spoon. Reserve six halves for presentation. Peel then chop the ginger root (one teaspoon). Split the vanilla pod lengthwise. In a saucepan, simmer for 15 minutes. cover the mangoes with the vanilla pod, semi-salted butter and chopped ginger. Remove the vanilla. Put the behavior in the blender for a few seconds. Let it cool. Top mango halves with compote. Decorate with a tied vanilla pod. Sprinkle with icing sugar.

Soojee kee kheer

Ingredients
75g of fine semolina 50g of sugar 1/2 liter of whole or semi-skimmed milk 4 pistachios, coarsely chopped 6 plain cashews 8 golden raisins 2 green cardamom seeds, crushed a few sprigs of saffron 1 tablespoon of butter Indian Ghee
Preparation
Heat the milk to bring it to a boil. When it boils, set the milk aside. Heat a large saucepan. Pour in the ghee, cashews, raisins and pistachios and brown them over low heat. When they are golden, add the semolina and brown it. Leave on medium heat, stirring continuously for 4 minutes. Add milk and mix. Add cardamom, saffron and sugar and mix. After 2 minutes, stop cooking. Serve the Indian Khir warm or cold according to your taste. Enjoy your lunch !

Drinks

Lassi

Ingredients
2 natural yoghurts 4 tablespoons of sugar 2 cardamoms saffron (optional) a few natural pistachios crushed almonds for decoration 6 cl of milk
Preparation
Soak the saffron so that it gives color. Crush the cardamom. Cut the pistachios into small pieces. Mix everything, except the milk with a blender or with a whisk. Once the sugar is well mixed, mix with the milk. It's ready ! Put it in the fridge because it is drunk frozen. Once it is cool, serve and decorate with the almonds.

Amras

Ingredients
1 mango, diced 35cl milk 30g sugar 1 tablespoon slivered almonds 1 tablespoon rose water a few sprigs of saffron
Preparation
Toast the almonds in a hot skillet. When they are golden, take them out and let them cool. In the same hot pan, add the saffron and toast it for a few seconds. Reduce the saffron to powder using a mortar and pestle. Add a little sugar to better crush the saffron. Reduce the mango to a pulp using a blender. Add the sugar and saffron and mix again. Add the milk and rose water and mix one last time. Place the mixture in the fridge for at least an hour. Pour into a glass and garnish with the almonds. Amras should be drunk chilled.

Chai

Ingredients
2 and a half cups of milk, 1 and a half cups of water (the dosage is always 60% milk and 40% water), 1 and a half teaspoons of black tea, 3 teaspoons of sugar , a small piece of ginger or 2 cardamoms.
Preparation
First put the water on to heat and add the ginger (grated) and the tea and leave to boil for 2 minutes. Now put the 2 and a half cups of milk and leave on medium heat for 3 or 4 minutes. Now add the sugar (mix) and leave for a few more minutes until it turns brown. Now the tea is ready! Skip it before serving it.

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