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Originally Posted by SPIKE ARRESTOR Saw your Scorpio in a few pics having a squatted stance, was wondering what happened to it. Now I know.
Superb travelogue. Rated 5 stars! |
Thanks for the rating Spike!
Ya right! In the denser atmosphere at lower elevations the vehicle appeared to be squatting, things became all right once we reached regions with lower barometric pressure!
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To continue:
We moved to the Nehru Hotel, with plenty of car parking space in front, and a good view of the Lake from the windows. A tad expensive considering the amenities, fittings and fixtures were a little shoddy and poorly maintained, and the place gave off an air of gradual decay. The location and parking facility did it for us, and in any case there were not too many other options at that price because of the considerable tourist traffic in Srinagar.
A group of non-vegetarian foodies in Srinagar will invariably gravitate towards local cuisine. Some recommendations we received and tried out were:
Lhasa Restaurant: A small setup located in a lane off the main Boulevard Road. Makes excellent thukpa and noodles, as well as good north Indian dishes. Nothing exceptional about it. Accepts credit cards. Average cost per person: Rs.200.
Hat Trick: not far from the Tourist Reception Centre.
A lunch of excellent mutton
rista and chicken
kanti with rice and daal to go, convinced us about the place.
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A Kashmiri delicacy, the rista is a spicy stew perfect with steamed rice or breads. An inseparable part of Kashmiri cuisine, here pounded boneless mutton is spiked with spices, made into balls and then cooked in a gravy of meat stock and spices.
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kanti - deep roasted chicken barbeque
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Sultan Bakery: We had a taste of Kashmiri baqerkhanis here, and Rideon appears totally convinced!!!
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Kashmiri Baqerkhani has a special place in Kashmiri cuisine. It is a thinner variety similar to a round naan in appearance, but crisp and layered, and sprinkled with sesame seeds. Traditionally Sufi (bakers) lighted their Tandoor ovens before morning prayers to have the product available by morning. Bakarkhani dough of white flour and [mayda (that works similar to yeast)] is kneaded well and stretched thin by hand over the entire span of wooden board. Then after spreading ghee over it, flour is strewn on and it is folded and the process repeated several times. After sizeable numbers of such small dough are ready, they are made into round bread on the board and sesame (til) seeds are spread on it. The round bread are then put inside the tandoor. During the process of baking, egg may be sprinkled, that turns it red. The Kashmiri Baqerkhani is typically consumed hot during breakfast.
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These are called fish bread, though it's the shape and not the contents that dictate the name. A hard and dry bread, not much to my liking.
The
Jehlum (sic) View Park is a quiet little corner is the bustling city, and we were told the restaurant serves good local fare, but we finally did not get the opportunity to try it.
Our little visit to Srinagar was topped off with a trip to Chashme Shahi, and further explorations were cut short due to thunderstorms on both the evenings we were there.
The next morning, we would leave for Kargil.