Month: August 2017

RootsandLeisure_PraaggyaSharma

An Artist and a Mom-In-Motion from Bangalore | Praaggya Sharma

Artist Praaggya Sharma had been moving from one city to another from the time she was born at her uncle’s house in Bareilly, U.P until in 2010, she settled down in Bangalore. While her literal transition had come to a halt with her husband and a family of her own, she found a medium of metaphormosis- colours on a canvas! Painting, she realized was something that would keep her evolving constantly. Before you got into the world of painting and art, what did you do? I have lived over many states, cities and small towns as my family kept moving. I was born in Uttar Pradesh and we moved to Rajasthan because of my father’s work. However we made another move to Delhi  where I did my schooling and my two siblings were born. After I was done with school, we moved to Ahmedabad for a year.  In 2004, my family moved again to Chandigarh where I finished my college. Then, I went to IMT Nagpur for my MBA. After that, for a year, I …

RootsandLeisure_MushroomFry

Recipe | Homemade Button Mushrooms Stir Fry

Today we are sharing a tasty recipe of homemade style button mushrooms stir fried and sautéed with pepper and butter. With simple ingredients, you can cook it instantly at home and enjoy it as a side-dish! Ingredients: 1 cup of button mushrooms (cleaned and cut into halves) 1 large onion (chopped into cubes) 1 bulb of garlic 1 tbsp of olive oil/vegetable oil 2 tbsp of butter 1 tsp of freshly grounded pepper Salt to taste Directions to cook: Firstly, heat the oil over high heat in a skillet or pan. Now, add the chopped mushrooms, onion and garlic. Let it stay until they have caramelized on the bottom. When done, toss them and continue to cook for another 3 mins. Next, add the butter and grounded pepper and toss it for 5 mins, until beautifully brown. Finally, season with salt as per your taste. Garnish with fresh coriander or celery, if required. Serve it as starter or appetizer before a main course meal! Recipe contributed by Sochonphy Lunghar.

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Dili Khekho of D’Cafe, Kohima | Coffee Lover and Biker turned Cafe Owner

Biker and adventure seeker, Dili Khekho is now busy running his own cafe -D’Cafe in Kohima. The coffeephile was trained under the Americans at Bodh Gaya. Having acquired the knowledge about the popular umber beverage, he decided to start a cafe that served the drink while making the customers lounge on bean bags with the crisp aftertaste (finish) of the crema lingering on their tongue. Hi Dili, tell us how a biker who’s travelled around comes to open a cafe – in a place like Kohima? Whenever anyone uses the word, biker, it’s evident that he/she is someone who enjoys moving from one place to another but also finding pit stops for food and drinks. These pit stops are essential to refuel, regenerate and refresh. What better beverage to refuel your mind and body than a dose of caffeine? D’Cafe is more than your refueling point, it is your temporary home. Most customers who visit the cafe, always tell me that the cafe is “A place like home.” And how did it all fall into …

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Where the Love for Food and Books Meet | Bibliothequé Cafe, Sikkim

The food culture in Sikkim, particularly in Gangtok is moving at an accelerating pace. New food joints have sprung up not only at the main market, M.G Marg but all around the capital town. Gone are the days when Sikkimese people stuck to momo, chow mein and chopsuey for their food outings. The palate has evolved for the food enthusiasts and today, the new restaurants offer a wide range of cuisine from Italian to Korean. Even the Chinese restaurants have broken away from the usual Chilli Chicken and Sweet Corn Soup to Lo Mein, Moo Shu and Mein Fun. One food joint/cafe that stands out for many reasons is the Bibliothèque Cafe at Tharo Line. Kunzang Chuki Denzongpa, fondly called ‘Pamu’ by her friends and family is an English Honors Graduate from Delhi University. She hopped from law school into the world of Beckett and Chaucer because her love for literature overpowered her comprehension of the judiciary. After returning from Delhi in 2015,  she worked as a content editor in a corporate house, thinking that …

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Recipe | Assamese Style Pork in a Bamboo Tube

Presenting another delectable recipe for all the pork lovers, cooked in the traditional Assamese style using bamboo tubes. The fresh raw essence and aroma of the bamboo gives the dish a very local smoky flavor, with the use of fresh garden herbs, cooked over the traditional Assamese mud stove. So let’s try it out! Pork cooked in bamboo tubes in traditional Assamese style. Ingredients : Pork – 1 kg Ginger- Garlic paste – 3 tbsp A handful of mint leaves Cilantro 3-4 leaves Red chilli (5-6) or king chilli (bhoot jolokia) 1 nos. Salt according to taste Raw bamboo shoot 50-100g (optional) Two bamboo tubes (better if the bamboo is from hilly region) Banana leaves Directions to cook : Chop the pork into medium sized pieces, wash thoroughly and keep it aside. Crush the mint into a paste type consistency. Next, mix the pork with ginger-garlic paste, mint paste, chillies and cilantro and keep aside for 10 mins (bamboo shoot can also be mixed). The marinated pork is now ready to be stuffed inside the …

RootsandLeisure_MaplePineFarm

Discovery of The Most Beautiful Cottage in Meghalaya | Maple Pine Farm

Surrounded by waterfalls that tumble down and pound on the rocks and hill, the rivers that susurrate tales of the tribes, the slopes that run craggy in places, gentle otherwise; meandering mountain roads, our contributor, Badal had started out to explore the South West Khasi Hills in Meghalaya when nature exposed her flawlessly fallow fragment – unsettling him in the most gratifying manner. Perhaps, the Japanese author, Haruki Murakami is right when he says, “Whatever it is you’re seeking won’t come in the form you’re expecting.” Our friend Badal shares his experience of discovering a beautiful Bed & Breakfast guest house in the midst of nature – about 25 kms away from Shillong If you’ve ever visited Shillong, Meghalaya, what is the best thing you can remember? Waterfalls, hills, rivers, rain, cloud and what else? Well, one thing that’s heard of very often from this part of Northeast India, are the monolith and of course the sacred groves. If you haven’t visited, then that’s a must-visit. Exploring the South West Khasi Hills with Badal “My short expedition started …

Sikkim: Colours and Culture in the Himalayan Chasm

Sikkim became the 22nd State of India on 16th May 1975. Prior to the amalgamation, Sikkim was a monarchy, ruled by the Namgyal Dynasty and the monarch was called Chogyal. The world’s third highest peak, Mount Khangchendzonga is her guardian deity. Sikkim is home to fourteen ethnic communities. The inhabitants of Sikkim are broadly divided into Lepchas, Bhutias and the Nepalese. “Chaam is a ritualistic dance performed at monasteries on religious occasions. The old palace ground is daubed with incense and the mountain fog as lungtas (prayers flags) flutter on the occasion of Guru Rinpoche’s Trungkar Tsechu- the birth anniversary of the patron saint of Sikkim, Guru Padmasambhava (The Lotus-born)” ~ Karchoong Diyali

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Sumedha Sah – Creator of Snail Mail Project Explains Why Strangers Write to Her

Milan Kundera has succinctly summarised nostalgia and longing in his words, “The more vast the amount of time we’ve left behind us, the more irresistible is the voice calling us to return to it.”Looks like Sumedha Sah from Bombay has paid close attention to these words, and responded by creating The ‘Snail Mail Project’ – a medium to convert a life story into something indelible. It is a cute little project that creatively constructs artwork inspired by handwritten letters from strangers all around the world. This project aims to bring back the long-dead practice of letter writing and strike a balance between the aesthetic beauty and our tech-savvy world. Hi Sumedha! So good to have you here – as the first guest from Mumbai! Please tell us something yourself. Hi! I am equally excited to share my story with the Roots and Leisure community. Well, I am an artist based out of Mumbai, but technically – an architect with a Master’s Degree in Sustainable Architecture. I am 30 years old, and currently pursuing my artist’s …

RootsandLeisure_KinihoClothing

Sustainable Fashion from Meghalaya | Meet Iba Mallai of KINIHO Clothing

Scudding through the abode of clouds, comes Iba Mallai and her line of clothing, Kiniho- sown in tradition and sewed in heritage, the fabrics are a manifestation of earth and art, of passion and fashion but most importantly, of roots and responsibility. Born to a middle class family in Diwon, Meghalaya, Iba, a fashion enthusiast is a serious and a driven entrepreneur. As she labours to get her label going, she hasn’t forgotten that the only push ahead, comes with strengthening community development. Hi Iba! Tell us something about yourself My name is Iba Mallai. I graduated in BBM and completed my Fashion designing course from JD Institute of Fashion and Technology Bangalore. I am constantly enamoured by exquisite colours, traditions and art forms. My deep rooted love for nature and growing up in a community that weaves and dyes their own fabrics has triggered me to re define that Fashion is not only about wearing trendy clothes but also wearing responsibility in the heart. Responsibility to preserve our heritage and basic ethics of sustainable responsibility. …

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Recipe | Smoked Pork with Akhuni and Black Sesame Seeds

Here is a Naga pork recipe contributed by R&L reader Elika. It’s another super delicious smoked pork recipe – with the aroma of axone and sesame seeds. Easy to cook, but will leave an unforgettable taste for a long time! Smoked pork cooked with Axone (fermented soya beans), and Sesame seeds. Best served with Rice. Ingredients: 1/2 kg Smoked pork (cut into 1″ cubes) 2 tbsps of Black sesame seeds 1 tbsp Axone 4-5 gloves of garlic 1″ Naga ginger 1 tbsp Red chilly powder Salt to taste Directions to cook: Roast the diced smoked pork in it’s own fat till there is enough oil coming out to cook the rest of the ingredients. Add salt, garlic, red chilly powder and cook till the meat is almost ready. In a separate pan, roast black sesame seeds and roughly pound them. Now add the sesame seeds and axone/akhuni (fermented soya beans) to the meat and cook for about 10-15 minutes. Garnish with a bit of roughly pounded Naga ginger and serve. Serve hot with steamed/boiled rice. Bon …