Wednesday, October 31, 2012

Orchha

Tucked away in the recesses of my mind is an enduring image about Orchha, that lovely medieval hamlet by River Betwa in Madhya Pradesh. It’s often recalled, often spoken-off but never forgotten. And no, it’s not about the town’s renowned monuments, though they do play a guest role, it’s about people, a band of pilgrims to be precise. 

This group from Tikamgarh, about 85 km away, was passing through Orchha en route Rajasthan. They had arrived around dawn and were energetically going about their morning business: laundry, bathing, grooming in and around the river waters. When I sauntered to the Betwa riverside a little after daybreak I was treated to that unforgettable view. Their laundry — bright sarees, white dhotis and kurtas — were spread out on the many boulders in the river, making a vibrant foreground to the serene backdrop of chhatris (cenotaphs) on the opposite riverbank. It was a charmingly-quintessential rustic India spectacle but what added to its aura was my interaction with this merry group.    

The weather was cold and this was an elderly gang traversing the terrain on foot and spending nights under the cover of stars. It would take them days to reach their destination but nothing was a deterrent. All they carried as part of their belongings for the month-long tour was, well, the forerunner of today’s backpack, the humble jhola, filled with literally two pieces of clothing, some of which I had seen adding colour to the Betwa’s shores. One of the persons had a traditional drum that was placed on the feet and played and another a manjira (pair of cymbals); these instruments being required for impromptu bhajan sessions of the kind I witnessed when they had spruced themselves and were ready for departure. This leisurely pack, I felt, was the classic Indian traveller, who had been on the go for centuries, his tote full of experiences, save we urban cookies had forgotten he existed long-long before we began hitting the trails. Orchha acquainted me with an engaging sliver of invisible India, the reason it stays a top-of-the-line travel experience.



Now a palm-sized hamlet, Orchha was once a seat of power. Established by Bundela rajput chief Rudra Pratap Singh in 1501 AD, dynastic rule continued in the kingdom until the privy purse was introduced following India’s independence. With its rulers being patrons of art, today’s Orchha is a proud keeper of their legacy and is celebrated for its attractive collection of 16th -17th century edifice, considered glorious illustrations of Bundelkhand architectural heritage. Each is further wrapped in a delightful legend; and with tour guides adding their bit of rehearsed drama to history, walking the dusty lanes of Orchha feels akin to going back in time.

The most imposing of Orchha’s structures is the Jahangir Mahal built by Raja Bir Singh Deo. A seven-level construction, it’s a fetching mix of Indo-Islamic design, with jharokhas (jutting windows), chhatris (domed pavilions), chajjas (eaves) and jalis (lattice) dominating the play in the sandstone. Perceptibly, distinct Chinese elements are part of the relief design, as the chrysanthemum flower or the pagoda style sloping roof of a few chhatris. This, my guide informed, was on account of trade with China and was inspired by elaborate brocade patterns royalty wore. I could not authenticate that part of the information but it surely added a degree of romance while viewing stone and mortar of a bygone era. Constructed to commemorate the visit of Mughal emperor Jahangir (then still known as Prince Salim) to Orchha, it’s still in relatively good shape and a trek to its top-most level provides a beautiful view of the idyllic town. 
The mahal is part of the Orchha Fort complex that includes the Raj Mahal, where frescoes—Diwan-i-Khaas has Persian carpet-like motifs—are not to be missed, and the Rai Parveen Mahal a bit downhill, that was built by Raja Indramani (1672-76 AD), for his eponymous consort, who quite typically was a court singer-dancer, poetess and a stunning beauty. Her two-storey palace, amidst the gardens of Anand Bagh, is unfortunately often skipped by visitors owing to its tad-tedious access. But a visit here does bring alive her love legend and I could almost hear the melodic sound of ghunghroos as I viewed Rai Praveen’s dancing portraits painted on the lime plaster walls. Yes, my experience was courtesy the tour guide who indeed had an overflowing bank of fascinating tales. one of these being her subtle rejection of Emperor Akbar via a couplet.

While on myths, there’s an intriguing one about Orchha’s Ram Raja Temple, said to be the only temple in the country where Lord Rama is worshiped as monarch. Legend says, the wife of Maharaja Madhukarshah (1554 –1592 AD), Maharani Ganesh Kunwar, an ardent devotee of Lord Rama, was returning from Ayodhya with his idols which were to be installed in an especially-built shrine (now called Chaturbhuj Temple). Legend says, Lord Rama had agreed to come on a few conditions these being, he would rule Orchha and secondly his idol would remain where it was placed initially. As the maharani had retuned to the kingdom late at night she naively kept the idols in her palace with the idea of moving them to the new temple’s sanctum-sanatorium the next morning. At sunrise when she tried lifting the idols they wouldn’t move... and ever since the palace became Lord Rama’s temple and the shrine built for him, later down the years, turned into a temple dedicated to Lord Vishnu in his Chaturbhuj (or four arm) form.  

The Chaturbhuj Temple is rather striking and I felt it was similar to visiting a basilica. Almost every aspect of its design —vaulted roof, massive doors and large corridor— reinforced the notion. Another impressive edifice was a short distance away from town centre, about 1 km that is; remember Orchha is tiny! It was the Lakshmi Narayan Temple which I found was a mix of quirky architecture and remarkable Bundeli style painting on walls and ceilings. There were also some valuable depictions of the 1857 mutiny.

These and a few other small structures — as the Phool Bagh that has the unique Sawan-Bhadon towers, which are wind catchers, a concept that arrived here from Iran — are key tributes in stone that Orchha offers. But what I found most charming were its 14 chhatris or cenotaphs to Orchha rulers, all grouped along the Kanchana Ghat of River Betwa. This is where I would return often to treat myself to myriad bucolic frames, one of these being the merry band of pilgrims, which was to leave me mesmerized.

Orchha’s small market square is a bustling place, very backpacker like and sometimes very noisy, till quite late at night. Its shops largely sell souvenirs and brass collectables, both nouveau and genuine antiques, which had me browsing through quite often for a bargain. Most eateries, serving Indian choices as aloo-puri, are around Ram Mandir. These are interspersed with handful modest cafes serving surprisingly sparkling European fare.

Orchha means ‘hidden place’. Truly, this little gem   hides plenty of surprises. One of these being rafting (see below). Go discover some on your own and return enthralled.  
  
RAFTING
MP Tourism (07680-252618) organises two river rafting safaris (up to six persons per raft). Beginning from the scenic Kanchana Ghat, the 90-min package (3.5 km/ Rs 1,200) includes refreshments, while the 3-hr package (6 km/ Rs 2,000) includes breakfast or lunch.

Published in TimeOut Explorer, Sept-Nov 2012  

Tuesday, October 30, 2012

Eating out in Macau

Michelin-starred Antonio on Taipa island
Think Macau and usually moolah machines of its numerous casinos flit through the mind. That’s really because the island has chosen to market itself that way. It’s time to recognise Macau for its other ‘c’, its cuisine. Centuries of absorbing history — dominated by Portuguese colonisation of this Asian outpost in the South China Sea — has influenced local cooking, turning the island into a scrumptious platter offering global flavours.

If a gastronomic experience is what you look for during your travels, Macau is likely to pamper the palate. Vegetarians too will be able to have quite a fill, though a little scrutiny is required before placing an order, especially when opting for local cuisine, as a bit of the no-no ingredient may mange to sneak into a dish. Most restaurants serve pictorial menu cards making it a tad easier in knowing what to expect. Here are some tried and tested options to choose from during a visit.    

1 Macanese: When the Portuguese arrived here they brought with them a host of ingredients and recipes from their settlements in India, Africa, South America and of course back home. These were fused with the local Chinese style of cooking to create what is now called Macanese cuisine, a sparkling convergence of international flavours. Typically Macanese dishes are seasoned with an assortment of spices, including coconut milk, peppercorn, turmeric, cinnamon, lemon, bay leaves and for sure balichao or shrimp paste that gives this cuisine its distinctive edge. Some signature dishes include: Galinha à Africana (African chicken grilled in peri peri peppers), Pato de cabidela (duck), Galinha à Portuguesa (Portuguese-style baked chicken) besides Arroz de Pato (Baked duck rice), and an assortment of marine fare. The atmospheric Restaurante Litoral in Taipa is a popular halt, whereas near Downtown the snug Restaurante O Porto Interior is an option.

2 Portuguese: Tucked in between the Macanese restaurants are those serving near-original Portuguese fare, though the true-blue Lisboans contest that making noises about it all being localised cuisine and not as robust as expected. Despite mixed reviews there is chance for you to taste some classics as: Bacalhau (salted cod fish, that’s given the tag of Portugal’s national dish and can be prepared in a zillion ways…okay, at least 365 ways is the standard saying), Caldo verde, the delicious kale-potato soup with slivers of chorizo sausage, Ameijoas a Bulhao Pato (sautéed clam), Salada de Polvo (Octopus Salad), Leitão Assado (roast suckling pig) and Pata negra (black ham). It’s said Portuguese fare doesn’t get more authentic this side of the world than at the Michelin-starred Antonio, the inviting little restaurant of celebrated chef António Coelho in Taipa.

From top: Breakfast time at a tea room; almond
cookies being prepared at a confectionery; street
 fare: fish, shrimp and more 
3 Street food and more: Every place has its version of off-the-street quickies. Macau is popular for the pork chop bun, a cousin of the hamburger with an Oriental twist to its taste. The bun is lightly crisp on the outside, deliciously soft inside and the pork chop is generously marinated with black pepper. Uncomplicated, yet addictive it surely is, going by numbers who munch on it delightfully. Carts selling pickled fish/shrimp balls on skewers, besides a variety of meat, are other crowd pullers.

The popular tradition of tea rooms can be observed in Downtown from dawn to midday. During mornings you’ll see groups of customers huddled around round tables reading newspapers and animatedly chatting as they partake of the typical breakfast fare of lo mai fan (glutinous rice porridge) served with greens and topped with a fried egg. Served day-long around Macau are promising-looking dim sums. Some favourites are: siu mai (steamed dumplings stuffed with pork/shrimp), ha gau (steamed dumplings filled with shrimp) tsun guen (stuffed and fried shrimp rolls) and char siu pau (steamed buns stuffed with pork). 

A typical Macau culture is confectionery shops happily offering samples of Chinese style dry meat, almond cookies, egg rolls, sesame and peanut nougats. These are all cut up in bite sized pieces and laid out to tempt customers. Hard-selling ensures you can pick on quite a bit and easily settle your lunch just walking along such streets found at all market places! 

4 Cantonese:  The variety of Chinese food is as varied as Indian. We are usually exposed to a mere handful of dishes basically from China’s costal provinces. Though Macau serves a huge variety, Cantonese is what most visitors opt for, the reason for its easy visibility. Make your experience a little different by visiting Rua das Lorchas or Rua da Alminrante Sergio near the Inner Harbour where fresh catch is served at restaurants. Try Ta Pin Nou, a soup served in a tureen on the table. Most menus include favourites as shark fin soup, Peking duck and tofu. Noodles are called fitas here and come in endless forms.  

South East Asian and Japanese: Located on the Outer Harbour is Macau Fisherman's Wharf. A themed plaza that has a lot of high-end shops, convention halls etc, it’s the place to savour a variety of flavours. Vietnamese, Indonesian, Thai, Japanese cuisine compete for eyeballs and taste-buds and there’s always a rush here, especially at the waterfront restaurants. For more variety in Thai, make your way to Rua de Abreu Nunes, locally called ‘Thailand Street’ for the ample choice of restaurants here. Book a table at Edo if soba noodles, sashimi, sushi and teppanyaki is what you’re in a mood for.    

Antica Trattoria
6 Italian and French: After trying an excess of Oriental cuisine, for comfort food there’s nothing more scrumptious than a pasta or fondue. A lovely cosy Italian restaurant and bar with a crackling menu, wines included, is Antica Trattoria (Vista Magnifica Court). The thin crust pizzas are scrumptious and so are the breads and desserts. The trattoria atmospheres makes you want to linger a little more at this first-storey eatery. Aux Beaux Arts (MGM Grand Macau) is a Parisian-style brasserie serving classic French cuisine in warm surroundings. Its seafood platter and pumpkin soup is highly recommended.

7 Indian: Following a few days of sampling multi flavours, the taste-buds long for a bite of home. There are more than a couple of restaurants serving Indian cuisine but the smartest of them all, and significantly serving an authentic spread, is the relatively-new Indian Spice (Vista Magnifica Court). From your favourite butter-chicken to panner tikka, saag-meat to fluffy basmati rice and crisp rotis it’s delectable fare and presented with style. It’s centrally located and deliciously-close to the waterfront.

8 Portuguese sweet treats: With the best being reserved for the last, this has to be devoted to the delectable range of desserts and pastries found on the island. Topping the charts is fresh-from-the-oven Pastel de Nata or the classic Portuguese egg tart with creamy custard filling in buttery pastry shells served with a sprinkling of cinnamon and powdered sugar. Blissful! Do believe me when I say, you cannot eat just one. While the more famous outlets are Lord Stow’s Bakery (in Coloane) and Margaret’s Cafe e Nata (Kam Loi building, near Hotel Sintra), it’s available at the many outlets of Koi Kei Bakery (at Senado Square and around town).  Amongst the must-try Portuguese deserts are the awfully-simple but delectable Serradura, flavoursome Stewed Apple, or any of the traditional egg yolk-based puddings: Doce de Ovos, Papos de anjo, Barrigas de freira or Toucinho do ceu. These were also known as convent sweets having originally been created in Portugal by nuns, who would starch their habits with the white of the egg and have huge amounts of yolks leftover!  

Published in JetWings International, Oct 2012