Thursday, May 03, 2018
The Ashva and the Nandi
The old fool had become fat has been hiding behind some invisible walls for the past few years. In fact, he was getting to be an older fool now. Life had changed and calmed down and had become peaceful. But once a fool always a fool.
The laig had been damaged for long – and the inherent laziness had made recovery very hard. But a couple of years back the operation was done and the broken ligament was replaced. In his excitement of the impending repair, the old fool had gone ahead and purchased a new bike. Not just any new bike. Such was the grandeur of this new bike, that he needed to wear high heel shoes and use a stool to get on it. All this on jittery laigs. But such is the way of fools.
The bike had been laying eggs for a couple of years with only short trips done. The odo had not crossed 3k, even. The younger fool – the same one who has shared many-a-adventures with the old fool – too got a new bike. Bright and shiny and powerful. He too had been lamenting the absence of adventure or even the smell of one.
So one fine supremely hot April morning it was decided to ride to the abode of the bald fool. As was the custom, the search for necessaries, like the keys to the abode, was done at the last minute and unusual circumstances discovered. A bit of spice had to be generated. So instead of the insane 5am departure the fools ended up with a regular 11am departure.
It was perfect weather for riding and boiling their nuts. Both riders, older one with what-not paraphernalia and younger one with loads of energy, soon made good time. Lunch was had at the Mahabaleshwar Fata. From there on to the right off the highway past Karad and towards Malkapur. By this time the temperature in the helmets had become conducive for the ear wax to melt and start coming out of the ears along with the fumes. So the fools took a break and sat among some busy ants (are there any other kind?) in the shade of some trees and contemplated.
The ride became interesting after the packed highway was left behind. The country roads are soothing to the soul (if not for the buttocks). Nearing Malkapur the energy of the younger one made them take a short detour to a grand spot. The vista was mesmerizing. A little bit of rough riding on the Himalayan and some contemplation and they were off.
Younger one got hungry so a break was taken in Amba village. There was a crazy loud procession in front of the known eatery and so a new one was sampled and discovered to be a great find. The owner was a good host and the missal pav was pretty good. By the time the food and tea were shoved down the throats, the sun had bid adieu. The Amba ghat was got down in the dark. At one point the old fool got a scare of his life as a rash car overtaking him on a blind curve had to jump left due to an oncoming lorry. *phew* life saved by a nick.
The 16km on the dark narrow winding road were negotiated and Devrukh was reached. The house needed a bit of cleaning, as is usual with abodes infrequently habited. After marking the territory, the fools set out for merriment and food. Kaka's joint of tea and contemplation. Spirituality was discovered to have become sparse in Devrukh so the company of the Old Monk was sought. Fools take to the Monk like moths to light.
A night of some spirituality and conversations and the long day ended with the fools thanking the bald fool for the abode and hitting the hay. err... bedsheets. Next day was spent in lazy slow motion with plans of travel to nearby destinations like Marleshwar being scrapped in favour of laziness. The afternoon post lunch power nap was unavoidable. The heat was intense. Evening brought minor relief. The Monk and the Fools had a longish conversation...
Another lazy day. Hot day. So hot that local vehicle drivers were driving shirtless. Being a Monday it was the Sunday of Devrukh and deathly still. Everyone was hiding in some hole away from the heat. This evening the fools did not disturb the Monk and slept early. They had to leave at the insane hour in the morrow. All the packing and locking was done.
Come 4am and they got up. Come 5.30 and they were rolling. This time it was Sangameshwar then Chiplun, Khed and Poladpur. The ride was memorable. Soon the famous Goa highway will have 4 lanes. It will be a lot safer but with less character. We saw a fresh head-on accident with a crowd of people around. These happen almost daily, especially in the holidays when people from Mumbai flock to the Konkan. Weekend drivers with severe lack of experience and too much aggression resulting from their say in the dirty city.
At Poladpur, breakfast was had and then on in the direction of Mahad. A few km before the city a right takes off towards the hills – the infamous Varandha ghat road. It was fantastic in parts and back breaking in others. Long. Finally we got to Bhor and then to Kapurhol and the highway.
The younger fool very graciously offered to take the keys back to their owners on his own and excused the old fool who shamelessly headed home.
And that was the end of a nice foolish ride of about 650km. May there be more such journeys...
Top up the fuel at a Shell pump just past the toll naka. Photo by Unmesh.
Lunch near the Mahabaleshwar fata. 'Maharashtrian' thali. It was just OK. Photo by Unmesh.
The Maharashtrian thali.
Waiting for the sun to loose its wrath. Photo by Unmesh.
The Nandi and the Ashva. Photo by Unmesh.
The Grand Vista.
Hotel Deepak, Amba
View from the Amba ghat
The Amba ghat selfie. hehehe. Photo by Unmesh.
The Salvi house. Photo by Unmesh.
A small excursion.
A new Mandir.
The outside and the inside
A branch of the 'raatamba' (kokum) tree has broken. We harvested the fruit.
Some fun. Used the koyta on the broken raatamba branch. Photo by Unmesh.
Early morning. Ready to start. Photo by Unmesh.
Breakfast at Poladpur. Photo by Unmesh.
Varandha ghat starts
Varandha ghat starts
Varandha. Photo by Unmesh.
North view. This is before we crossed over inside – that's the Konkan on the left.
The customary ghat temple of Varandha.
Sometime in Devrukh. Photo by Unmesh.
At the end of the trip.
Sunday, March 18, 2018
Friday, February 16, 2018
Saturday, February 03, 2018
Little bit of fresh ginger garlic paste (more garlic than ginger)
Olive Oil for cooking
Saute the carrots, onions and ginger garlic paste in the oil for a couple of minutes. Add a few cups of water and let it cook on low flame for about 20 minutes. After cooling, blend in a blender and sieve through a coarse sieve.
Wednesday, January 31, 2018
Sunday, January 28, 2018
Saturday, January 27, 2018
“I wish to paint in such a manner as if I were photographing dreams”
- Zdzisław Beksiński
I came across the work of this Polish artist today. The paintings are so haunting that I was compelled to explore more of his work. He can evoke the dystopian nightmare of our deepest depths.
You can explore this work too here: https://www.wikiart.org/en/zdislav-beksinski/
Wikipedia entry https://en.wikipedia.org/wiki/Zdzisław Beksiński
Monday, January 15, 2018
This is a short film I did some time back. It tries to capture a time when time almost stood still. A state of mind, really.
Music by Chota Father. Shot at the Acharekar residence in Warje middle of one suspended night... Shot on the Pansonic LX3.
Sunday, January 14, 2018
Wednesday, December 06, 2017
Sunday, September 10, 2017
5 Bangda fish medium
8-10 garlic cloves
1 cup fresh grated coconut
6-8 Amsul (Kokum)
2 Tablespoon Oil
8-10 red chillies
2 teaspoons whole dhana
2-3 teaspoons of aagri masala
Soak red chillies and dhana in water for 30 mins
Grind the red chillies, dhana, 6 cloves of garlic with the fresh coconut.
Add grated 2 cloves of garlic and saute till well done but not brown
Add ground mixture and saute for a couple of minutes
Add aagri masala and saute till the oil starts to seperate
Add the fish, amsul. Add water to cover the fish and get desired consistency of the gravy.
Bring to boil and cook for a few minutes
Add salt to taste.
Thursday, September 07, 2017
2 cups Vaal (Field Beans) (soaked and peeled)
1/2 cup ole khobre (fresh grated coconut)
1/2 cup finely chopped onion
1 1/2 teaspoon lal tikhat (red chilli powder)
1/4 teaspoon halad (Turmeric)
4-8 amsul (Kolum)
1/2 teaspoon garam masala
2-3 teaspoon gul (Jaggery)
fodni (tempering) material: jeera, mohori, hing, kadipatta
1 table spoon oil
Add mohori and let it crackle
Add hing, jeera kadipatta and stir
Add finely chopped onion and stir till slightly translucent (do not let it get brown)
Add vaal, lal tikhat, halad and garam masala. saute for a couple of minutes
Add warm water to fully cover the vaal (and a bit more) and bring to boil
Add ole khobre, gul and kokam and cook till vaal are cooked
Add salt to taste.
Based on recipe by Viraj's mom. Thanks Aunty.
Thursday, August 24, 2017
Monday, August 14, 2017
You ask me why I dwell in the green mountain;
I smile and make no reply for my heart is free of care.
As the peach-blossom flows down stream and is gone into the unknown,
I have a world apart that is not among men.
- Li Bai
Though these Ladakh mountains in the painting are brown, the essence of the poem still stands. Li Bai touches a cord with his innocent words.
Read more about this ancient Chinese poet on Wikipedia