Air travel in India would be faster, and possibly cheaper, as soon as the civil aviation and defence ministries work out ways for civilian aircraft to fly over the country’s restricted airspace.
Aircraft would then be able to fly at higher altitudes, resulting in faster travel and lower fuel consumption. Air is thinner at higher altitudes, offering lower resistance to a plane’s passage, thus increasing its speed.
‘We have already initiated a pilot project in southern India called the Chennai Flights Information Region. We will soon extend this project in other regions. Once complete, we can fly civilian aircraft at higher altitudes,’ civil aviation secretary Ashok Chawla said.
The civil aviation and defence ministries are working on ways to jointly manage airspace in the country.
‘This will be worked out soon and civilian aircraft will be allowed to use restricted airspace,’ Chawla said.
Currently, the defence ministry and the Indian Air Force (IAF) control more than 50 percent of India’s airspace. They have been strongly opposing the move to allow civilian aircraft into this space.
The civil aviation ministry, on the other hand, has been pitching for freeing more airspace for the smoother movement of civilian aircraft.
‘The draft of the civil aviation policy had clearly stated that the Airport Authority of India would take care of the civilian air space and the defence ministry would control the restricted airspace,’ he pointed out.
‘The security and control of restricted airspace would still be retained by the defence ministry and the IAF,’ he added.
Earlier, major differences had emerged between the IAF and the civil aviation ministry on the proposed civil aviation policy. The IAF had publicly expressed its displeasure at not being consulted at the drafting stage of the policy.
The defence ministry had also raised several objections to the proposed civil aviation policy, including a move to release more airspace meant exclusively for the IAF.
But the civil aviation ministry had said the policy should be converted to a ‘national aviation policy’ rather than be restricted only to the civil aviation sector.
Taj Mahotsava, the 10-day annual festival at Shilpgram near the Taj Mahal will begin Feb 18, promising a cultural extravaganza featuring international artistes.
The theme for this year will be Vasudhaiv Kutumbakam (one world one family). It will be a grand festival of dance, drama, fun and exposition of local arts and handicrafts, said Divisional Commissioner S.R. Meena.
The festival organising committee has decided to institute the Taj Ratna award to be conferred on eminent artistes.
A British band and a Russian ballet troupe, in addition to a large number of Bollywood artistes will be the main attractions.
A new website, www.tajmahotsava.in, is also being launched to keep people informed about the festival.
District authorities are using the opportunity to spread awareness in the city about the positive aspects of tourism.
District Magistrate of Agra Mukesh Meshram said efforts were being made to “school” auto drivers and to impart politeness among those from service industry who interact directly with the tourists.
“The city’s image must change for the better,” added Meshram. — IANS
An eight-member team of Sikkim Tourism Cooperative Society on Thursday reached Kochi in Kerala as part of their efforts to woo tourists from various parts of the country to their state.
The team is undertaking a 101-day All India Overland Cross Country Expedition by road, which was was flagged off by Chief Minister Pawan Kumar Chamling at Jorethang on Jan 14.
Speaking to reporters here, Vice President of the Society, Praneet Pradhan said their primary objective is to familarise Sikkim, one of the most beautiful tourist destinations in the Himalayan range, to the people across the country.
They also aim at exploring the tourist destinations, tourism-related products and the culture and traditions of the states they are visiting, he said.
Pradhan added that Sikkim government has taken steps to promote tourism and permit restrictions have already been relaxed. While domestic tourists could travel everywhere, there were certain restrictions for foreign tourists along the Sino-Indian border at Nathula, he said.
Sikkim offers a great escape from the scorching heat of summers in the snow-clad mountains, he said. There are opportunities for adventure tourism like water rafting, high and low-altitude trekking, camping and mountain biking, Manoj Chetri, a member of the team, said.
The team, which includes tour operators, guides, professional photographers and transport operators, has already covered West Bengal, Orissa, Andhra Pradesh and Tamil Nadu. Karnataka is their next destination.
About three lakh domestic and 20,000 foreign tourists visited the state during 2006-07, they said.
Goa is not just about sand, sun and lovely virgin beaches, or about Hippies and G-strings. Nor is it about the ever-flowing booze… OK! I’m lying….it may be a reason. But actually Goa is more about the culture, about the people that make it a hot tourist spot. Nowhere in India will you find a local populace so accommodating, carefree and tourist-friendly — a perfect blend when you are on a holiday. I still remember my first visit to Goa; I was asking for directions and two locals started an argument on the best and easiest way to reach my destination. Finally it was setteled with one of them accompanying me to show me the way to my destination. I don’t think anywhere else in India will someone go out of their way to help you… but this is Goa… you get help from least expected corners.
From my personal experiences I can tell you that homestays is Goa is the best option that any tourist – both domestic and foreign – can actually opt for if they believe in spending some time as a Goan – carefree, cheerful and accommodating. Homestay in Goa will also help you to visit, know and learn all about the colourful cultures of Goa which is nowhere to be seen. No hotel stay can bring you closer to all this fun as a homestay will.
Above that, Goa is about the food. The list of Goan cuisine goes on and on and still you seem to have the appetite for more.
GOAN CUISINE:
Yeah its cusine…Oh! nothing can perhaps beat the xacuti and Sorpotel. The Goan cuisine is a blend of different influences that the Goans had to endure during the centuries. The staple food in Goa is fish and rice. All the more reason why I love Goa.
If in Goa, act like a Goan — enjoy the food, drink and be happy. I’m really grateful to have a Goan as a friend. Although it’s very difficult to get him to talk about topics other then himself — he is a poet — when it’s about Goan food, he can really leave your mouth watering and your taste buds titiliating. His discription of the colour of his mother’s vindaloo gravvy and the smooth texture of the old Goan Bebinca leaves me envious and cursing for not being a Goan.
Now, for the sake of tourists, many beach shacks and restaurants present these very same food lightly spiced, or without spices at all. This food is generally either fried, grilled or cooked in garlic sauce. Traditional Goan cooking methods, however, generally involve meticulious seasoning.
Here is a list of some of the most popular Goan dishes:
Sorpotel: A spicy recipe which rightfully has its own fan base and most of the time is the centre of meal-time conversation in any Goan celebration. It is said to have originated by the Portuguese and Goa carries on the tradition. Another mouth-watering delicacy made of pork is the sarpotel. A curry with a thick gravy to the layman, this exotic concoction comprises boneless pork, liver, heart, kidneys, red chilies, cinnamon, cloves bathed in tangy toddy vinegar, which is needed to balance the strong taste of pig’s blood: another traditional ingredient of this revered dish.
Vindaloo: The interpretation of the origin for this word-vinho for wine, alhos for garlic (Portuguese), viande, and aloo-meat and potato (French and Hindi). It is usually referred as “The king of curries.” It is a spicy concoction with plenty of red chilies, garlic, cooked with chunks of meat, Goa vinegar, hard palm jaggery, and is best enjoyed with plain boiled rice. The Vindaloo style of cooking is of Goan origin and is essentially a fiery-hot “sweet and sour” style curry. It can be cooked with any meat, be it chicken, pork or mutton. This dish involves a few more spices than usual. The combined aroma of freshly roasted cinamon, mustard seed and cloves is heavenly.
Balchao: Fiery as all Goan dishes are, balchao is almost like a pickle and is usually served with hot plain boiled rice. The red, rich gravvy comes from the whole spices like cumin and dry red chillies and a little sugar which are soaked in vinegar for a while and grounded into a thick paste. Ideally the usual stone and pestle is used to keep the flavours intact. Meat, shrimps, fish or prawns are most commonly pickled in this mix for a couple of days and then cooked into a dry dish. Because of the preservative qualities of the sauce, balchao can be cooked in advance and reheated up to four days after preparation.
Racheiado: The undeniable Portuguese influence can be seen in this dish of racheiado. This is a delicious preparation in which a whole fish, usually a mackerel or pomfret, is slit down the center and stuffed with a spicy red sauce, after which it is cooked normally.
Caldeirada: This is a mildly flavoured offering in which fish or prawns are cooked into a kind of stew with vegetables, and often wine is added to get a more consisstent and accommodating flavour.
Cabidela: You will not find any other dish which has strong Portuguese influence than Cabidela. The Portuguese name is Arroz de Cabidela (Cabidela rice). This dish adopted by Goans, particularly by the Catholic Goans, is a Portuguese dish made ideally with chicken. After the chicken is killed, it is hung up upside-down, so the blood may be captured as it drains out. The rice is then cooked together with the meat and the blood of the animal, imparts a greyish-brown colour to the dish. My personal advice: though it seems yuccky, it tastes good. I have tasted its variation with eel and is a good energizer.
Caldinha: This is a metro stew but with a local flavour. Usually served with boiled rice, its vegetarian version in a concoction of fresh assorted vegetables cooked in coconut milk, garlic, ginger and green chillies. While fish Caldinha is prepared by cooking any fish in a thick milk-like extract made by grinding a list of ingredients that include: green chillies, flakes garlic, ginger, cumin seeds, coriander seeds, pepper corns, cinnamon, turmeric powder, tamarind and scraped coconut.
Bebinca: If you haven’t tried bebinca, then your trip to Goa was just a waste. And if you just had an stompous Goan meal this is the best dessert to calm your senses down. This traditional rich Goan dessert is a must have at any celebration. Making Bebinca requires patience — a layer can only be added when the one below it is cooked — but the end result is well worth the effort. Traditional Bebinca has 16 layers, but you can make as many as you like. The ingredients include plain flour, egg yolks, sugar, ghee and coconut milk. This desert is baked, in a specially made clay oven, with hot coal as a source of heat, placed above. Ideally before being served, butter or margarine is spread and sugar is sprinkled over the bibinca. It is typically served with grated coconut. Now you don’t even have to go through this labourous process of making bebinca. Ready to eat bebinca is available in leading confectionaries across the state.
Seafood: Goa is famous for its seafood, the ‘classic’ dish being fish curry and rice. With the variety and range on offer, combined with the skills of the local cooks, there is a list of mouthwatering choices. Kingfisher is probably the most common item, on the menu, but there are many others including pomfret, doumer, shark, tuna and mackerel. Among the excellent shellfish available are crabs, prawns, tiger prawns and lobster. Other seafood includes squid and mussels.
Breads: In the early hours of the day, bakers regularly do the rounds of each village in Goa, pushing bicycles laden with fresh bread. There are several types of local bread. From small round crusty rolls to steamed rolls made with rice flour, ground coconut and coconut toddy. These breads are ideal to eat with any of the spicy Goan dishes.
Goan cuisine is a complicated one. Traditional Goan cooking requires plenty of muscle and time. Grinding is always part of the recipe and the nicer the dish, the longer it takes to make. For instance the Xacutti masala, which is a famous Goan preparation for chicken, mutton and vegetable dishes, has 18 spices roasted individually and ground together.
If you are in Goa then don’t forget to give these dishes a try. You can take it from me: they are worth trying!
Darjeeling in India is enjoying a rare snow-coated winter season, which has seen wide-eyed tourists flock to the area in droves.
In a sign that every country has a secret silver-lining, there is snowfall for over six hours reported in the Tiger Hill, Darjeeling and Kurseong regions.
One pair of domestic tourists described the experience as “beyond our imagination”.
Honeymooner Pulak Bera told IANS: “I did not expect snowfall in Darjeeling this year. I am enjoying every moment.
“It is beyond our imagination. We will remember this experience forever.”
But the high-interest from tourists looks much needed, with the Tea Research Association stating that they expect the tea yield to fall by 15 per cent as a result.
S Seal, a senior planter from Terai region, told the Economic Times: “The first flush yield this year may come down significantly.”
