LEISURE

The Nature Journalling Workshop on 7th October morning at Puttenahalli Lake, JP Nagar, was filled to capacity (limited to 15 participants) and was well enjoyed. The workshop was conducted by award winning illustrator Sangeetha Kadur and Shilpashree of Greenscraps, as a part of the "Nature in the city" event organised by ATREE, INTACH, Citizen Matters and Red Frames. Pics: Vijay Kumar, PNLIT volunteer⊕

For some, it's a nostalgia of their cities and for some others, it's just something new to try. Prerna Soni, a professional who shifted to Bangalore recently, says, "I discovered these dosa stalls providing a wide range of dosas. I like them since the taste and flavours remind me of my hometown." Variety of ingredients used in Dosas. Pic: Anisha Nair Nikhil Banerjee, a software engineer in Koramangala, says, "I love the taste of it. And (I like it) more so, because it is quick, fresh and healthy. It is pocket-friendly and filling at the same time. And most importantly,…

Hot food is definitely tempting, what if it is smoking hot? A bed of minced meat cutlet with boiled vegetables with some great sauce and maybe mashed potatoes on the side, sizzling away at your table?That would be a Sizzler. The sizzling platter! Pic: Wikimedia Commons Though the roots of Sizzlers are associated with seafood being served on a sizzling platter, there have been several variations with time. There are even vegetarian sizzlers now.Non-vegetarians have several options to choose from. Steaks, chicken, mutton, pork, and of course - the original seafood. The meat is usually minced and made into a…

Kannada is dying because of increasing usage of English language is an oft-repeated refrain. Many activists and Kannada lovers are trying to revive the charm of Kannada in various ways. Gaanchali bidi Kannada maathadi, a Facebook community has taken efforts to revive the language in different ways. Kannada books. Pic: Anisha Nair A new bookstore cum cafe and activity centre in Koramangala - Atta Galatta aims at encouraging regional language books. Founders Subodh Sankar and wife Lalitha Lakshmi wanted to promote books written in regional languages. Sankar says they expected only middle-aged or older readers to buy regional books, “But…

M V Shreeram invites you to visit his first solo photography exhibit - A Window to Wilderness - from Sept 11-15 (Tuesday to Saturday). He will be exhibiting some of my best work in nature photography, and would be honored by your presence.Venue: Renaissance Gallerie,Westminster (next to Citibank ATM),Cunningham Road, Bangalore(Directions - http://goo.gl/maps/JZvN2) Shreeram M V9740083260Shreeram is an alum of IIM-Bangalore, who gave up the corporate world to pursue his passion for wildlife photography. He is also keen on documenting our heritage. ⊕

Craving for some peace and solitude? Then Shivagange, is the place for you. It is just 60 kilometers from Bangalore. This hill which is 1368 meters high offers complete rejuvenation of mind and body with its ancient cave temples and steady trek right to the hill top with man made steps and railings for support. At the top you are guaranteed breathtaking panoramic views of the entire surroundings. Panoramic view. Pic: Usha Hariprasad Colorful legends, mythological gods, cave temples and innumerable spring water fountains are what greet you when you start your climb on this rocky hill. Some of the…

If you are craving for a good scrumptious meal yet with less spices, Bengali cuisine is the right thing to try. The food, originating from West Bengal, predominantly has fish, vegetables and lentils, and is mostly served with rice, Luchi or pooris or parathas. Generally mustard oil is used for preparation, and sometimes, even sunflower oil. The key spices that bring a different flavor are cumin, fennel, fenugreek, kalonji and black mustard seeds, usually referred to as Phoron. This mixture of spices is generally used for preparation of vegetables and fish. Maach curry. Pic: Wikimedia commons A large number of…

Anand Kumar, a volunteer, Garden City Farmers Trust (GCFT) and a software engineer, was pleasantly surprised at the turnout at Sunday’s gardening mela - Oota from your Thota. He said, “The Facebook page (Organic Terrace Gardening or OTG) has around 2000 subscribers so I was expecting a smaller crowd. But it turns out that a lot of people are very curious and enthusiastic about farming in their backyard.” He was also surprised by the thoughtful questions that were asked about organic farming. “People are taking this very seriously now,” he added.Oota from your Thota on Kitchen Gardeners' day was held…

My last few visits to a local plant nursery have acquired new meaning, thanks to an elderly lady working there. She now effortlessly guides me – helping me choose not just the most appropriate plant but the most healthy ones too. Having benefited from her advice, I thought it might be useful to share a few such tips here. These pointers are primarily for choosing evergreens, annuals/perennials and other flowering plants. Plants with lush green leaves. Pic: Vinita First look at the leaves and stems for signs of pests and diseases. At the first sign of tears/holes/thread like patterns/ black…

Onam is the harvest festival of Kerala. And when it comes to harvest, how can we miss out on the delicious goodies made out of these first crops? Rice, pulses, vegetables and sweet. It’s a combination of a lot of delicious delicacies put together on one platter. Rather, a plantain leaf. Ona Sadhya. Pic: Anisha Nair This sadhya or the grand meal, is usually a vegetarian affair. A meal consisting of 11 to 13 essential dishes, is savoured on a fresh banana leaf. Papad, Banana, Sarkara Varatti – banana chip coated with jaggery, Pickle, Inchi curry or inchipuli, Thoran –…