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TRUJET MAGAZINE
FOR INFLIGHT READ ONLY
Volume 2 Issue 1 Jan-Feb 2017
Explore the unexplored This year get mesmerised by the hidden gems of South India
Editorial Dear Trujetter, Greetings and a warm welcome aboard. A very Happy New Year to all! We look at 2017 with a fresh mind and perspective. Lots of new plans and strategies to create stronger connectivity between Trujet destinations and other parts of the country are in the offing. We will surprise our valued customers with offers and celebrations, so keep checking this space. Travel is booming. While the quest to find the last piece of paradise on earth has always been a strong motivation to travel, there are other factors fuelling this rising desire to go places. Our cover story of January-February issue explores the most popular travel trends of 2017. Kerala backwaters are a lifeline of the locals. They offer a fascinating prism to experience the state’s natural beauty and culture. Breads in Telangana that pair well with the rustic but spicy cuisine are made using locally grown millets, which abound in the region. Discover the sweetest part of Ooty or Anegundi’s jewels through pictures, or know why Indian classical singer-composer Shubha Mudgal collaborated with fashion designer Rohit Bal. There is a lot more that will grab your interest, so keep reading. Happy travelling! Sudha Reddy Group Director Trujet Airlines
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ON THE
COVER Coracle is a bowlshaped boat made of reed, saplings and hide. This year discover one of the most thrilling experiences of South India.
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TRUJET MAGAZINE
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What’s Inside? www.trujetter.com
Volume 2 Issue 1 January-February 2017
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DISCOVER Around the World | 12 Events/ News/ Festivals/ Films Snapshot | 18 Love battles City Guide | 20 Goa Lead Story | 26 Travel trends 2017 Getaway | 32 Kerala
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FACE2FACE
Adah Sharma
CULTURE CURRY
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Cuisine | 38 Telangana’s breads Trends | 42 Garden parties Birds’ Behaviour Heritage | 50 Chocolate Museum Art | 54 Wooden chests
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INSTA CLICK
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TRUJET WORLD
Anegundi
Schedule / Route map
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TRUJET WORLD
NEWS
TRUJET INTRODUCES ITS FIRST BRAND NEW ATR 72-600
TruJet has received its first brand-new ATR leased from Dubai Aerospace Enterprise (DAE). The aircraft is configured with 70 seats and equipped with new Armonia cabin, featuring the most modern standards for passenger comfort.
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This ATR 72-600 will join the current airline fleet of three ATR 72-500s, thus supporting Trujet’s aim of further regional expansion. It represents the most popular, fuel-efficient and versatile aircraft of its category. The choice for this aircraft is clear, as it demonstrates very strong value in the market over time and it is instrumental in the development of regional aviation networks all over the world. Umesh Vankayalapati, Managing Director of Trujet, underlines, “The airline has been operating ATR aircraft successfully for over one year. We are pleased to introduce this new ATR 72600 and to offer our passengers
enhanced services with improved comfort, more routes, and increased frequency. We are pleased to further partner with ATR and DAE in our growth strategy across India.” Christian Scherer, Chief Executive Officer of ATR, declared, “The ATR family of aircraft is the ideal solution to meet the new Indian Regional Connectivity Scheme, designed to stimulate traffic and thus economic growth in areas not yet fully connected by air. We congratulate TruJet on being a pioneering actor in this field. We are hopeful that Trujet’s customers will enjoy the new ATR with its unmatched passenger comfort and operational reliability.”
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#TRULY YUM CARD Trujet introduces the #truly Yum Menu with an exclusive Branding scope. Now passengers can book on-board meals online, offline and over counter. The concept will have special and extra line of promotion and leverage on branded food and beverage on-board. The allied brands will receive the access to a full proof onboard and ground promotional package with TruJet thus procuring a sure-shot visibility not only in-flight but also on ATL/ BTL (as applicable). Passengers will be directed towards brands off-board in the city outlets of the stakeholders through a pointer and cashback system.
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Tiffin to go
Nachos
Non veg sandwich 180
Veg sandwich 150
Veg biryani tub
Rava upma tub
160
160
Cup noodles
Tikka masala 100
Sizzling jalapeno 100 Roasted
Veg samosa 80 Spiced chicken
Mazedaar masala
120
120
Almond 60
Salted cashewnut 60
Roasted salted peanut 40
Nimbooz 350 ml pet bottle 60
Butter cashew cookie 40
60
Choco chip cookie 40 Girnar
Paper boat
Lipton ice tea 350 ml pet bottle 60
Masala chai premix 60
Pepsi 250 ml can
3 in 1 coffee 60
Aamras 70
Diet pepsi 250 ml can 60
Jaljeera 70
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AROUND THE WORLD
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Save the date
EXHIBITIONS
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DANCE
DRAMA
FOOD
EVENTS
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PUNE BIENNALE
THE MANGANIYAR SEDUCTION
ZEE JAIPUR LITERATURE FEST
SULA FEST 2017
The event re-creates public spaces to bring art closer to people. The participatory projects are designed for engaging with the local community and showcasing contemporary artworks through diverse mediums and forums including displays, installations, workshops, dialogues and seminars.
The spectacular celebration of Rajasthani Folk Music hosts the performances of almost 40 folk musicians. The festival will include live performances in 36 red-curtained cubicles creating a visual spectacle. Set up on the stage is a four-storey bank of small pods, each one framed by lightbulbs, the event is an audio-visual feast.
The Zee Jaipur literature Fest celebrates historians, politicians, business leaders, sports people and entertainers from all walks of life. It provides opportunity for audiences to learn from and exchange ideas with contemporary literary stalwarts. The highlights of the festival include medley of speakers, book launches and discussions.
The 10th edition of Sula Fest is a mega-mix of great music, wine, drinks, food, fashion and shopping in open-air, Greek-style amphitheater. The 3-day festival offers great musical line-up, merchandise, tattoos, tarot reading, grape stomping, special wine tours and many funfilled activities.
When: January 5-29, 2017 Where: Pune
When: January 7-28, 2017 Where: Pune
When: January 19-23, 2017 Where: Diggi Palace, Jaipur
When: February 3 -5, 2017 Where: Nashik
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AROUND THE WORLD
News updates NEW WAY TO ENJOY THE KERALA BACKWATERS A new initiative of Kerala Tourism ‘The Great Backwater Experience’, allows tourists to experience Kerala while waiting for the flight. Now, tourists can explore the backwaters through a two-minute film shot using 360 degree technology. Visitors can get an immersive experience of sitting in a Kerala houseboat with virtual reality headsets. The experience zone is available at Terminal 3 of Delhi airport and recreates the beauty of the rippling waters of a lagoon, the birds, the fishes and other flora and fauna as they roll along. The people who visit the zone can tweet with #Greatbackwaters for opportunity to get a picturesque postcard from the dispensing machine.
HYDERABAD AIRPORT BECOMES CARBONNEUTRAL Rajiv Gandhi International Airport of Hyderabad has become the second carbon-neutral airport in India. The status is certified by the Airport Council International’s (ACI) Airport Carbon Accreditation programme. The achievement is an outcome of sustained efforts towards environment by proactive energy conservation measures, generation of renewable energy, carbon sinking through extensive greenbelt and various other environment protection measures.
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COAL MINE TOURISM IN SAONER Tourists can now visit an eco-park and an open cast mine as Maharashtra Tourism Development Corporation (MTDC) and Western Coalfields Limited (WCL) enter into an agreement to allow tourists to visit the depth of a WCL coal mine in Saoner. The visitors will be taken inside Saoner Underground Mine No. 1 up to 1.5km from its entrance which is located about 37km from the city. A man riding system will take the tourists inside and guide will facilitate the trip to raise awareness about the importance of coal mining.
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Celebrations... When January 14, 2017
PONGAL The harvest festival marks the advent of Spring season. The festival is a celebration of prosperity and good harvest especially for the farming community by worshipping Sun God and wearing new clothes. The celebration continues for four days and the festivities include decorating the houses with rice flour and red clay, buffalo-taming contests, cock fights, dancing and exchanging gifts.
Where Pan India
KONARK MUSIC AND DANCE FESTIVAL The festival is called the harbinger of the contemporary festivals of Odisha. Held in Sun Temple, the festival brings in eminent dancers and troupes to display their mastery over various dance forms ranging from the classic Bharatanatyam, the graceful Odissi and Manipuri, to the expressive Kathakali and Sattriya. The other highlights of the festival include folk and tribal dance performances.
When Feb 19-23, 2017
Where Konark, Odisha
When Feb 27-Mar 3, 2017 Where Tamil Nadu
NATYANJALI DANCE FESTIVAL
This festival of Dance at Chidabaram is known for its serenity and uniqueness of the devotion of the dancers dedicating their Natya (dance) as Anjali (offering) and worship to the Lord of Dance - Lord Nataraja. The five-day long festival is dedicated to Lord Nataraja and is celebrated in the Prakara of the Chidambram temples in Tamil Nadu. The festival begins on the occasion of Mahashivratri and brings dancers across India together on the same platform. The festivities include exhibiting the culture of India through dance and its amalgamation with the devotional feeling of religion. The uniqueness of the festival lies in its devotional aspect and thus differs from other dance festivals.
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NEW RELEASES
Cine magic
KHAIDI NO 150
MOVIE OF THE MONTH
January 13, 2017 Directed by V.V. Vinayak, the Telugu action-drama is a remake of the Tamil film Kaththi (2014). The movie features Chiranjeevi, in a double role of a thief and an innocent village guy who fights with corporate companies, and Kajal Aggarwal in lead roles. Tarun Arora plays a negative role and will be seen exchanging blows with Chiranjeevi in the film.
OTHER RELE ASES
KARNAN January 18, 2017 Director: R. S. Vimal Cast: Prithviraj *Release dates are subject to change
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WINNER February 24, 2017 Director: Gopichand Malineni Cast: Sai Dharam Tej, Rakul Preet Singh, Jagapati Babu
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Reading list DANIELL COMES TO JUDGEMENT: NEW AND VINTAGE DARUWALLA
Non-fiction
By: Keki N. Daruwalla Published by: Niyogi Books Price: `395
The book is a collection of short stories where myth and fantasy transport one to the pre-language, pre-script era; to amphibious trains and an island of birds. The stories are first person narratives putting into words the moods and memories of women. The master storyteller weaves magic with patent black humour well in place.
Non-fiction
I DO BELIEVE SOMETHING VERY MAGICAL CAN HAPPEN TO YOU WHEN YOU READ A GOOD BOOK. J. K. ROWLING
LANKA’S PRINCESS
By: Kavita Kane Published by: Rupa Publications India Pvt. Ltd. Price: `295 The author tells the story from the vantage of a woman, Surpanakha who was accused of manipulating events between Ram and Ravan, which culminated in a bloody war and annihilation of her family. She is often the most misunderstood character in the Ramayana. Surpanakha, meaning the woman as hard as nails was born as Meenakshi-the one with beautiful, fishshaped eyes. Growing up in the shadows of her brothers, who were destined to win wars, fame and prestige, she, instead, charts up a path filled with misery and revenge. The book decodes if she was really a perpetrator of war or a victim.
CROOKED MINDS Fiction
By: Kiran Karnik Published by: Rupa Publications India Pvt. Ltd. Price: `395 The book looks at the idea of innovation, its relevance for companies in today’s day and age, whether innovation leads to concrete benefits or not, and why it is necessary for organisations, governments and even individuals to constantly innovate. The author identifies factors that lead into innovation and discusses how organisations and countries can create a conducive ecosystem to promote it. The author also ranks the most innovative cities in India and suggests ways of creating an innovative society.
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SNAPSHOT
Love battles Peacock, the national bird of India, is the large colourful pheasant (typically blue and green) known for its iridescent tails. Only Indian peacocks have the famous flashy feather trains and vibrant blue and green plumage. Peacocks are naturally driven to fight each other during the breeding season. The two peacocks circle each other, turning sideways to appear bigger. Then, without warning they jump into the air kicking at each other with their spurs. This provides a perfect opportunity for clicking the best shot. Image: MANISH KUMAR
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CITY GUIDE
Touring Just like a local Flanked by the Arabian sea on the west and the imposing Sahyadri mountains on the east, Goa is visited by a large number of international and domestic tourists for its beaches, places of worship and world heritage architecture. Being a former Portuguese province, the state exhibits a strong Portugal influence in its way of living - be it dressing, celebrations or food. Here are some culinary gems that will make you eat like a true blue Goan when in Goa. Words: MADHULIKA DASH
A
pleasing mix of the east and west, Goan cuisine is dominated by the flavours of chilli pepper and kokum and is cooked traditionally in clay pots on firewood to attain a smoky flavour. Goa is probably the only ancient city that conditions you not only to eat (and eat everything) but also make it memorable (good or not so good, irrespective). It’s little surprise then that when it comes to Goa and eating out, there are options aplenty ranging from the cool shacks
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marking the Baga beach, to the tastefully done restaurants in Candolim, to icons like Bomras that serve the best Burmese food. One thing amazing about Goa is that finding restaurants, bars and lounges here becomes easy with the city being home to the largest residential restaurants. But finding that single, amazing place that serves finger-licking yummy food is a daunting task, until and unless you traverse the known territory with locals. Next time you visit Goa, make sure you befriend a local and visit these popular eateries.
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Trujet has direct flights to Goa from Hyderabad and Bengaluru and easy connections from other major cities of South India.
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CITY GUIDE
Taste of
Goa
Goa’s top food delicacies that feature in every foodlover’s list SOUTHERN DECK, BENAULIM Not to be confused with the more stately looking The Southern Deck or De Baga Deck, this food lovers paradise is a homely place on the beach and has the reputation of serving Goan traditional food, grandmother-style. In fact, a generous clientele of this really old eatery are the locals of the place who swear by the food – and its authenticity. Dishes to try: They serve one of the best dry prawn balchao and beef croquettes, prepared in colonial style.
SPICE GOA, MAPUSA If you ever wondered how a fresh catch really tastes, head to Spice Goa. One of the few restaurants to work on the principle of sea to table, Spice Goa has had a repute of serving a fascinating spread of the original Goa delicacies – in other words the Kokani Goan and the Saraswat Brahmina’s. Consistency is one of the reason for this little space to stay on top of the foodlover’s list. Dishes to try: Their fish thali (given that it’s made from fresh catch you can pick) and succulent koftas that are often referred to as kebabs.
AMIGOS, NERUL If your many visits to Goa have left you with an impression that Goan food is laced with heavy sauces, this little place run by
Sabita Fernandes is a must-visit. Functionally designed, this place is known for its delicious fare and use of masalas. In fact, locals vouch for the masalas used here, which is
Above: A cafe with a beautiful sunset view Below: Tandoori prawns platter served with basmati rice Right page: Top: Hot dog; Below: Fish ambotik
Did You Know? Goa’s Naval Aviation Museum is one-of-a-kind and Asia’s first and the only one. There are only 6 other such museums in the world. The museum displays India’s naval aviation history and India’s first naval aircraft can also be seen here.
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made fresh daily using traditional recipes and techniques even today. Dishes to try: Even though locals flock the place to eat the prawn curry and rice, served in interesting-looking old world plates, it is known to make a terrific tempering that gives most of the Goan food, its addictive zing.
THE MINION FOOD TRUCK, ANJUNA
AMAZING FACTS
First printing press of Asia was installed at Goa’s St Pauls’ College in 1556.
One of the best ways to explore what locals eat is to either stop at those little handcarts doling out tea, poee (Goan bread) and food or spot a food truck. Like this minion sporting food truck run by three brothers who bring in Goan tiffin box alive that parks at Anjuna junction near the petrol pump. Whatever is served has been made at home by their mum, and includes that pinch of memory that every child growing in Goa (and otherwise) would connect to. Like the sausage pao and processed meat pao, which is to Goans what vada pav is to a Mumbaikar! Dishes to try: Sausage bread and cutlet bread, one of the best in Goa.
ONE OF THE BEST WAYS TO EXPLORE WHAT LOCALS EAT IS TO EITHER STOP AT THOSE LITTLE HANDCARTS DOLING OUT TEA, POEE (GOAN BREAD) AND FOOD OR SPOT A FOOD TRUCK part in all the dishes. Dishes to try: Their close to grandma style of chicken cafreal and their interesting processed meat crumb fillet poee burger.
CAFÉ LAZY DAY, CALANGUTE It’s easy to say when in Rome eat like the Romans, but when it comes to Goa, sooner or later, one does crave for comfort known food like pizza and pastas and a damn well done French toast and strong coffee. That’s when you dunk the regular cafes and head to this home-like space for some good food, Goan-style music and relaxed mannerism. Dishes to try: Whatever suits your mood.
BHATTI VILLAGE FAMILY BAR & RESTAURANT Also called Bhatti Wado, it’s yet another resident eatery in Goa. Though what makes it different from all the other family run restaurants is not only the antique
collection of bottles and artefacts but also the Portuguese Goan menu, most of which, reflects the portal delights like pada, samaranchi kodi, feijoida, sukhi sunta and paddo. Dishes to try: While the place is perfect to sample local table delights with all its culinary authenticity, popular dishes are ambotic, procesed meat amsol and gaboi.
SOI UN AGUADA, CANDOLIM Think Goa, and its hard to come up with vegetarian dishes. One reason, most restaurants are replete with popular menus that revolve around chicken, beef and pork – not this easy going place. Housing close to Fort Aguada, Soi un Aguada is known to serve great vegetarian Goan food. Enough reason to hit the paddle and reach this lesser known address. Dishes to try: The thali, with a special request for the laal math saag.
IRAMI STALL, CARANZALEM
If you are a Goan you can avail of Portuguese Nationality Passport.
Based at St Inez, Irami Stall too explores the daily food table of a typical Goan family. What makes their food taste different is their cooking style, which is heavily influenced by East Indians, so their meat croquet has more potatoes than meat. The gravy plays a big
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CITY GUIDE
Around Goa ARVALEM CAVES Located in North Goa, the Arvalem caves were encarved in the 5th or 6th century AD. Cave 2 has a Shivalinga with a circular top with Sanskrit and Brahmi characters. They have 5 compartments and the middle one holds a ‘linga’ which has been regarded with great respect.
Goa is dotted with some beautiful wonders around it.
DUDHSAGAR WATERFALL This magnificent Dudhsagar Waterfall in Sanguem is a sight to behold especially during the monsoon. From a distance, the waterfall appears like streams of milk rushing down the mountainside. At 600m, Dudhsagar overlooks a steep, crescent-shaped head of a valley carpeted with pristine tropical forest, which is only accessible on foot or by train.
TEREKHOL FORT Situated on the banks of the Terekhol River, 45 kms from Panjim, Terekhol fort was originally commissioned by the Maharaja of Sawantwadi. By 1764, this fort became an integral part of Portuguese maritime forces. Visit the Church of St. Anthony built within the fort. You can also stroll at the nearby Jeri Beach.
CHORLA GHAT Situated in the north eastern side of Goa, Chorla Ghat is a monsoon paradise for travellers. The green deciduous forest and meandering monsoon fed streams offer stunning looks. Bordering the Western Ghats, this place is popular as a weekend getaway for its biodiversity. While Goa is more about beaches and historical attractions, this place is more about greenery. The Twin Vajra Waterfalls and Peak of Lasni Temb are two popular attractions in this region. Tourist can engage in jungle walks, hiking and trekking.
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BUDBUDYANCHI TALI
KAJUR & MAUXI
Also called as the Bubbles Lake, this is a popular lake located in the vicinity of the Gopinath Temple in Netravali, Sanguem. It is commonly observed that bubbles in the lake magically increase as you clap with a loud noise. Legend says, the bubbles in the lake are because of the magic of a local deity, however, as per scientists, they are formed due to sulphur dioxide or limestone.
The discovery of rare stone age rock carvings at Kajur Panasaimol of Pirla village in Sanguem taluka and Mauxi in Sattari has opened new vistas and thrown up new challenges to historians and archaeologists. The State Museum of Goa in Panaji has created a model of this entire site of Panasaimol.
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PALACIO DO DEAO This 213 years old mansion was built by a Portuguese, who was the Dean of the Church, and founder of Quepem town. The house faces the Church he built and is on the banks of the wildly beautiful Kushavati River. It is built in an unusual style blending elements of Hindu and Portuguese architecture.
BASCILICA OF BOM JESUS Built in the 16th century, this magnificent church stands as a superb example of Baroque architecture. On the southern side is a chapel where the sacred relics of the body of St. Francis Xavier are preserved in a silver casket.
Know the
MIRAMAR BEACH A lovely golden beach of soft sand gridled with palm trees facing the blue Arabian Sea, is very near to Panjim. It was originally known as the Gasper Dias Beach. It provides an excellent view of Fort Aguada. The Dhempe College of Arts and Science is located here and so is the memorial of Goa’s first chief minister, the late Dayanand Bandodkar.
MAYEM LAKE The lake is located in Bicholim taluka in north Goa, east of the market town of Mapusa. The region, in which the lake is located, is mostly unspoilt countryside full of sleepy villages. Birdlife is plentiful here, with a variety of birds making their home on the shores of the lake. The placid waters of this lake are ideal for boating. A short drive away from the lake is the residence and chapel of the erstwhile count of Mayem.
City Goa is a land of amazing contrasts like no other. Of tangible and intangible heritage, human endeavour and natural wonders, of stillness and music.
MANGUESHI TEMPLE Located in Ponda, 21 kms from Panjim, the temple has a fascinating legend attached to its name. The architecture is a mix of Hindu, Christian and Muslim influences and is lit up in magnificent lights during the annual fair which is held in January.
VAGATOR BEACH This beautiful beach adjoining Anjuna is secluded, crescent shaped and situated on the Caisua bay along the Chapora river basin, in the shadow of Chapora fort. It’s a favourite venue for night parties. Its a part of a 30 km stretch along the west coast of Goa that begins at Fort Aguada beach to Sinquerim, Candolim, Calangute, Baga, Anjuna, Vagator and ends at Chapora beach fort.
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Jan-Feb 2017
LEAD STORY
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Travel TRENDS
2017
for
What to expect in the new year More people will seek a deeper understanding of local culture when they travel; also, travel will get more whimsical. Words: GANESH VANCHEESWARAN
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ravel is booming. More of us are packing our bags often and going to more places than ever before. While the quest to find the last piece of paradise on earth has always been a strong motivation to travel (and will continue to be so), there are other factors fuelling this rising desire to go places. Quite obviously, people have more disposable income, on an average. What’s more,
they don’t mind spending more money on all things that give them immediate gratification – and travel is near the top of this list. Curiously, the rise of social media has also had a big hand in making travel so aspirational. By being an all-consuming, inyour-face presence in our lives, it constantly flashes footage of our friends and peers living it up. In doing so, it drives up envy and engineers a peculiar game of one-upmanship, with many
people trying to out-travel their acquaintances. At the same time though, social media has also sparked a genuine interest in travel and opened the eyes of people to the diverse sublime experiences that can be gained only by venturing forth. As we start a new year, here is a look at some of the trends that are likely to gather steam this year. Here’s to much happy tripping!!!
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LEAD STORY
QUICK BITES
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Wellness travel is growing 50% faster than regular travel, with travelers recognizing that recharging, refreshing and rejuvenating themselves regularly is part of a healthy work-life balance.
Volunteering while travelling
So far, travelling has been mainly about what a particular place has to offer us: in terms of sights, sounds, experiences, food, etc. Rarely has it been about what we can offer the place in return. A small tribe of people, however, have started asking this question to themselves. While they are keen to enjoy the attractions of a place, they are equally keen to give something back. Which is why they volunteer to perform some useful work even when they travel.
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WHILE PEOPLE ARE KEEN TO ENJOY THE ATTRACTIONS OF A PLACE, THEY ARE EQUALLY KEEN TO GIVE SOMETHING BACK. WHICH IS WHY THEY VOLUNTEER DURING TRAVEL Many tourists volunteer at a farm in Auroville, near Pondicherry. Akanksha Bumb, blessed with a nomadic spirit, did something similar when she went to Gujarat. “On a trip to Gujarat, my husband and I taught remedial English in one of the
schools in Devpur, 40 kms from Bhuj. Helping the children learn a language well was so fulfilling. It also brought us closer to the local community and helped us understand them in a way we would not have been able to do otherwise.” says she.
Travelers are always looking for meaning in their travels—and socially conscious travelers are taking to social media to shame, boycott, belittle and otherwise discourage fellow travelers from going to places deemed verboten.
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Backpacking hostels
On a recent trip to Fort Kochi, I eschewed hotels. I avoided homestays too. Instead, I decided to shack up at a backpackers’ hostel. I wanted to interact with total strangers and learn something about their thoughts and worldviews. Critically, I wanted an ambience that was totally non-judgemental
and fun. I was amazed to see the number of people from various countries who had made the same choice as I had. Needless to say, I had a great time. More backpacking hostels are set to come up across India this year, and the existing ones will be more in demand.
MORE WOMEN WILL BREAK THROUGH REAL AND IMAGINED BARRIERS, AND TRAVEL WITH WOMEN WHO ARE STRANGERS
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All-women travel
India is still new to the phenomenon of women travelling without their family or friends. This year, we will see this nascent trend gather strength and momentum. More women will break through real and imagined barriers, and travel with other women who are strangers. Travelling as a group of women offers them a certain sense of security and comfort, and stokes intense conversations among them. Often, these trips turn out to be cathartic and revelatory to the travellers.
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QUICK FACTS
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Going it alone
While people from the Western world have been travelling solo for many years now, we Indians have been a diffident lot, by and large. We have found strength and comfort in numbers, preferring, therefore, to travel with friends or family. But in recent times, an increasing number of us have been itching to break free from this format by going it alone. Travelling with somebody else often places constraints on us. Travelling solo allows us to break free from those constrains and
do what we really want to do. Also, it makes us much less self-conscious and allows us to explore our inner selves much better. Want to go trekking in the Sahayadris with someone you have met just yesterday? Share a chillum with a stranger? Dance with the local crowd at a church feast in Goa? Do just as you please, without wondering what someone else will make of it. This year, more of us will experience the liberating nature of solo travel.
TRAVELLING SOLO ALLOWS US TO BREAK FREE, MAKES US LESS SELFCONSCIOUS AND ALLOWS US TO EXPLORE OUR INNER SELVES MUCH BETTER
Bodh Gaya attracts a lot of tourists who come here for meditation and study.
A visit to Hampi is must if you love some art and history. Devote enough time to this trip for a memorable experience.
Did You Know? Asmara in Eritrea, Africa, is known for its numerous sidewalk cafes, plush gardens and overflowing bougainvillea which gives the city a pleasant Mediterranean feel, making it a complete soothing destination!
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Immersive experiences
While this term has been doing the rounds for some time, it will truly come into its own this year. More of us will veer away from ticking places off a checklist and instead, embrace a slower and more experiential form of travelling. Deepali Nandwani, known travel writer, believes travelling this way can be deeply satisfying. ‘For instance, on a trip to Landour, I went on a walnut-picking trail and trekked in Jaberkhet, which is a private forest nurtured back to health. Another time, I went to see ancient fossils from the time Rajasthan had a sea and not a desert. These explorations gave me a unique perspective on the history and culture of the place, something a conventional tour can never give me. ’ Personally, the best immersive experience I have had is when I stayed with a Syrian Christian family near Chengannur in Kerala. From watching toddy being tapped early in the morning to visiting unnamed churches in the bylanes to learning how to make stew, I almost became a local for those few days.
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The disappearance of the off-season
As it is, the so-called ‘peak travel season’ has shrunk in recent years. People are shrugging off conventional thinking about travelling seasons, and venturing out throughout the year. They are willing to embrace the unique experiences that come along with each season. This year, it is likely to shrink further and perhaps, even disappear. So, which of these trends do you identify most with? And how are you going to travel this year?
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GETAWAY
Life in the Beatific
Backwaters Kerala’s network of picturesque backwaters offers a fascinating prism to experience the state’s natural beauty and culture. Words: BRINDA GILL
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he soft hum of the boat engine, shimmering waters, blue sky, views of vegetation and fields along the banks, and a gentle breeze magically cast a spell on passengers as they languidly sail down the famed backwaters of Kerala. Each arcing turn of a water channel, hemmed by palms and trees, offers yet another soothing view of water and verdure making the cruise seem like a mid-summer afternoon dream. And wisps of life, on and by the side of these scenic backwaters, add charming vignettes to the dreamy vistas.
A Living Legend Perhaps the images are truly facets of a living legend: mythology states that eons ago the warrior sage Parasurama, revered as the sixth incarnation of Lord Vishnu, threw his axe across the sea, causing it to retreat and leave behind a strip of land. And thus emerged a beautiful narrow, long, leaf-shaped land, reclaimed from the sea, that is we know as present day Kerala! And over time, the labyrinth of backwaters across its landscape became its heartbeat. While other regions in the country have streets and roads that connect villages, towns and cities, these beautiful waterways spread a network of broad and narrow arteries that have
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backwater resort in Kerala. Matthew recalls seeing sailboats ferrying people, rice, spices, coconuts and other local produce from inland villages to towns or ports. “In the 1950s, cargo barges called kettuvallams and passenger boats were fitted with engines. Then, as the road network picked up in the state and bridges were built, some of the cargo barges that were idle were converted into houseboats for tourists. Their popularity, in turn, led to the idea of starting resorts by the backwaters”. And in this way, the houseboats that once transported rice and spices now ply powered by motors; their oncesimple interiors are modified to incorporate rooms with attached bathrooms as well as a viewing deck; and their passengers are tourists from across the world eagerly soaking in every moment of the cruise.
A Fascinating Cruise
long ferried people and goods, nourished life and culture. Fortyfour rivers flow through Kerala; linked by channels, these rivers feed the backwaters. And as these channels also connect scenic streams, vast lakes, placid lagoons and restive estuaries, they create a wonderful system of waterways.
A Lifeline of the People So when it came to travel, the people simply turned to these
backwaters, often almost at their doorsteps, to journey and transport goods. “The backwaters were and are a lifeline of the people. They stretch across about 900 kilometres and cover an estimated 25,000 hectares. The backwaters were once so connected that it was possible to travel the length of Kerala by boat”, says Motty Matthew, Owner, Kayaloram Heritage Lake Resort, credited with starting the first
Setting off on a cruise on a houseboat, one is privy to the rhythm of life on the banks and on the waters. For along the banks are houses, Ayurveda centres, churches, temples, schools, resorts, paddy fields, coconut groves… that buzz with the easy pace of rural life. And on the waters are a variety of boats from rafts manoeuvred with a simple bamboo pole and small canoes rowed with oars to motor boats conveying local residents, tourist houseboats, and boats laden with local produce and goods. In this idyllic yet dynamic picture, one may spot a flock of cormorants settling on trees, a
Did You Know? Puttu is the first Kerala dish to be named by the British. The legend says, as rice powder and scrapped coconut are ‘put’ in an alternate pattern to make this tasty dish, the British called this dish – Puttu. In Sri Lanka, the dish is known as Pittu.
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KNOW THIS Travellers can enjoy a variety of cruises. There are large houseboats to small ones that can navigate lesser explored channels. Options of staying on houseboat to anchoring at a resort for the night are also available.
Backwaters and backwater cruises extend from Thiruvanathapuram in the south to Kasargod district in the north. Alleppey is a popular starting point for cruises.
kingfisher flying by, lotus flowers and water lilies bobbing on the water, a clutch of Chinese fishing nets edging a bank, men nimbly climbing coconut trees, people working in the paddy fields, and children swimming near the banks. Winters are particularly rewarding for birdwatchers as a host of migratory birds, escaping the cold of northern regions, descend on the backwaters; the meeting of the seawater that flows inward with the river water fosters a unique eco-system that harbours a variety of natural life and attracts migratory birds.
A Flavour of the Land September to March is the peak season of tourism in Kerala. During this season, the weather remains pleasant and cool which is perfect for a holiday at any of its destinations.
For travellers who believe that travel means savouring local cuisine, the houseboats ensure a culinary flavour of the countryside. The welcome drink often is the perfect thirst quencher: tender coconut water with scoops of melt-in-the-mouth ‘cream’ of the coconut, and the meals
FOR TRAVELLERS WHO BELIEVE TRAVEL MEANS SAVOURING LOCAL CUISINE, HOUSEBOATS ENSURE A CULINARY FLAVOUR OF THE COUNTRYSIDE typically present a choice of local specialities such as tapioca, fish curry, rice, lentils, vegetable stew, appams, chicken curry, seafood dishes, and warm sweet payasam, a rice and milk sweet dish. Midmorning and late evening means it is time for tea and snacks like dal-vadas and banana chips. As the day fades, houseboats dock for the night, and one can relax to the murmurs of the waves, the beauty of a star-studded sky and a breeze rustling through the trees. Another option is staying the night at a resort by the backwaters and continuing the Kerala experience (of an Ayurveda treatment, watching a local performing art like Kathakali, Kalaripayattu, and/ or Mohiniyattam, and having
a hearty breakfast of local specialities the next morning) on land before stepping on the houseboat. And then once again, one blissfully submits to the lure of the cool breeze, the song of birds, the music of waves, the shaded tunnels of coconut fronds… and drifts into the embrace of the beatific backwaters. For details please visit https://www. keralatourism.org/destination/ backwater/
TruJet has direct flights to Cochin from Hyderabad and convenient connections from major cities of South India.
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FACE2FACE
INTERVIEW
Being yourself is most challenging
Adah Sharma
Talented actress Adah Sharma boasts of an acting career spanning three languages. Last seen in the Bollywood film Hasee Toh Phasee, Adah is a trained dancer and finds inspiration from many sources. To be seen next in Commando 2 opposite Vidyut Jamwal, she believes that each movie of her career is a turning point for her. Words: JAIDEEP PANDEY
With Bollywood turning 103, what do you think is our biggest strength? I think that people are getting more experimental with subjects and brave with the content. Better roles are being written for actors and even the actors are daring to choose better scripts. You are returning to Hindi cinema with Commando 2 almost after two years. What kept you away from the film industry? On last day of the shoot of my last Hindi film Hasee Toh Phasee, I left from the set to the airport for Hyderabad and joined the set of my debut Telugu film which was Puri Jagannath’s Heart Attack which was a big film, a romantic love story where I played the female lead. The film did really well and after that I did 5 Telugu films within two years. I also made my debut in Kannada cinema opposite actor Puneeth Rajkumar and my last release in Telugu was Kshanam, which is now being remade in Hindi by directorproducer Sajid Nadiadwala. So, was becoming an actor your dream or just a hobby? From the day I decided to join acting, I was sure that this is what I
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want to do. Hobby as in, do I enjoy it - yes, but in a frivolous way, then no, its something I really want to do. What does glamour mean to you? As an actor, glamour means convincingly being able to slip into any role. If you have to look ugly or dowdy for a role, to do that without getting insecure and then wearing the highest heels and hottest gowns on the red carpet. So, I will say that its being able to do both. Being a graduate in Kathak, any plans of starting an academy? No. Though I love dance but I don’t know if I’m cut out to start an academy since that has a lot to do with management skills which I’m not very inclined towards. Who’s your idol when it comes to dance? It really depends. It’s Shakira when it comes to belly dance, Shobhna (actress) for Bharatnatyam, Aishwarya Rai Bachchan in movies, while on stage I like Beyonce. And I must add here that I am inspired by a lot of people. What is the best part of your job? The best part is that I can be all these amazing people. In every movie, I get a chance to play a new character.
What are the most challenging aspects of being an actor? Being yourself is the most challenging aspect in a world that is constantly trying to change you and make you an exact replica of someone else. So, standing your ground and not doubting yourself even when a whole lot of very important people think you should be doing otherwise. What drew you towards Commando 2? I haven’t done a role like this before and with every film I try to pick a different role. Also, I don’t think a heroine in a film has done something like I did in Commando 2. I haven’t dabbled in comedy either, and can say that its a very mad role. You have been a part of Bollywood as well as Tollywood. How are both different? It depends on the director and not the language. It depends on what the director has in mind for the character. Are you a Director’s actor? I hope so!! But you should ask that to my director. What place does Hasee Toh Phasee hold in your career?
RAPID FIRE Your favorite quote Be yourself, everyone else is already taken. Who inspires you My grandmother is the epitome of positivity. Favorite cuisine Chaat!! If that is a cuisine :) Dream destination My bedroom!! Forever and always Youth icon for you Our PM Narendra Modi What depresses Adah Intrusion into wildlife, torture of animals, people using animals for entertainment makes me very sad. A thing that can make women’s life better Consumption of large amounts of chocolate. Favorite attire Bikini High heels or flat Only heels, stilettos of minimum 5 inches
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THE BEST PART OF MY JOB IS THAT I CAN BE ALL THESE AMAZING PEOPLE. IN EVERY MOVIE, I GET A CHANCE TO PLAY A NEW CHARACTER
It is very special to me like every movie or ad or anything I have done. What’s your take on bodyshaming? In the world we live in, with social media and everyone being able to freely give their opinions about everything, one has to be mentally very strong. I believe that people will voice opinions about things but you have to be comfortable in your own skin and at the same time not conforming to anyone else’s idea of beauty. Do you feel real talent is not getting its due? I completely disagree with it. Talent will 100% never be unnoticed. However, a lot of mediocrity is celebrated sometimes so it takes time to notice the existence of talent around us. Turning point in your career. For me everyday and every film I do is a turning point in my career. I started my career in 2008 with the movie 1920. Even my Telugu debut Heart Attack played a big role in my journey, so I can term these two movies as the turning point. Describe Adah’s personality, in short. It’s madness and fun.
CULTURE CURRY
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CUISINE
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Telangana’s Local Hero Nutritious and packed with flavours, the breads in Telangana are made using locally grown millets like jowar (soghum), ragi (finger millet), sajjalu or bajra (pearl millet) and korralu (foxtail millet), which abound in this region, instead of rice, as in the rest of Southern India. Words: MINI RIBEIRO
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ustic with earthy flavours, the cuisine of Telangana is replete with the local hero - millets. No meal in a Telangana household is complete without Jonna Rotte, Taida Rotte, Makka Rotte, korra Dossa eaten along with Koora or Pulusu. A semi-arid region, the staple in the cuisine of Telangana are millets, not rice, although it is consumed in some meals. The food in Telangana, has the
distinction of being true to its key ingredients. A diverse range of millets like ragi (finger millet), jowar (sorghum) and bajra (pearl millet) grow here and have been integrated in the form of breads to pair with the rustic, but spicy cuisine. Telangana cuisine is undoubtedly, the fieriest in the whole Deccan region, owing to the abundant use of red chilies, tamarind and other ground spices. The manner in which these are blended with meats
and vegetables, sometimes in the same dish, is what makes this cuisine unique. In the districts of northern Telangana, the cuisine has dishes similar to those of Maharashtra, while it’s close proximity with Chhattisgarh and North Karnataka results in certain dishes from those regions too. The resultant cuisine, is thus an exciting mélange of flavours and textures. Forgotten millets have been adopted by the people in Telangana and an effort has been
Above: Pesarattu dosa is made with batter of green gram but, unlike dosa, it does not contain urad dal
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JOWAR IS THE MOST PREFERRED MILLET THOUGH BAJRA IS ALSO USED EXTENSIVELY made to turn the spotlight on these grains. High in natural fibre, not only are these a great source of starch, protein, fibre and amino acids, but also taste good and are easy to digest. Chef Mukesh Sharma, Chef de cuisine, The Westin Mindspace Hyderabad, states, “Millets are very popular in the local areas, but nowadays people are very health conscious, so everyone eats less rice. Most people prefer millet based dishes, especially breads. And with a surge in popularity and demand, these breads are now available in restaurants and hotels too.”
Varieties of Breads Locally grown, the array of millets are assimilated into the Telangana cuisine in every meal, including breads, which are popular than rice. People in a Telangana household, prefer eating these breads as accompaniments for at least 6-7 meals a week, instead of the usual rice. Jowar or sorghum, is the most preferred millet for these, although bajra too is extensively used. Sorghum is an important source of antioxidants, polyphenols and helps in lowering cholesterol. Due to their high dietary fibre content
Clockwise from above: Bobbatlu; fried bread with butter and parsley; wheat pancake served with chutney
coupled with low glycaemic index, it can help in curbing obesity, as well as lowering the risk of hypertension and preventing constipation. Chef Mukesh Sharma, The Westin Mindspace Hyderabad, says, “Jonna rottelu, one of the commonly eaten breads here, is made by mixing the millet flour with hot water to make a pliable dough, which is then rolled and cooked on an iron tawa or mud (clay) tawa.” Freshly ground jonnalu is a better option than readymade jonna pindi or flour, as the quality of the bread is softer. Sorgum and other millets are mixed with water and yeast to make dough which is then compressed to make the rotis or Indian flatbreads that are eaten with various accompaniments. Another integral part of an
Did You Know?
Millets can withstand droughts, and they grow well in poor soils, some of them even in acidic, saline or sandy soils. Bajra is gluten free and thus beneficial for those suffering from celiac disease.
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QUICK BITES
Thinai or kora or foxtail millet, is best suited for making adirasam, halwas, ven pongal, sweet pongal and curd rice.
Above: Sarva pindi is a savory pancake made of rice flour and peanuts; Below: Sajja rote is a staple in South India
A diet that includes millets is especially beneficial from the glucose metabolism perspective.
Malabar Parottas or Kerala Parathas are a street food originating from the Malabar region along the coast of Southern India.
elaborate Telangana meal is Ragi Sangati or little balls of steamed rice and millet powder. It is believed by locals that this helps to beat the heat and keep a person calm. These can be paired with any gravy based preparation ranging from a pulusu to a mamsam. Sarva pindi, a spicy pancake, is a breakfast staple, made with rice flour, chana dal, ginger, garlic, sesame seeds, curry leaves and green chillies, but is eaten with other meals too. Sajje rotte and makke rotte are two other popular
breads for lunch or dinner. Traditionally, yavva polelu, a bread made of barley flour stuffed with jaggery and chana dal, sweetened ragi dosa, and karijelu, used to be the staples in a Telangana household. However, these are not so common any longer and only a few traditional homes still prepare these, as these are tedious to make. However, hotels are beginning to include them in food festival menus.
Popular Pairings An array of exciting local breads maybe on offer in Telangana, but what often enhances their taste, is the curries or dishes these are paired with. Vadiyala Pulusu (spicy gravy with dumplings), Arattikaya Pulusu (a raw banana dish), or even a spicy golichina mamasam (mutton fry preparation), are typical choices to relish with the crispy breads. Chigur mamsam made of tender tamarind shoots and goat meat or Kodi kura (chicken curry) is much
sought after as well, particularly with the millet breads. Pacchi Pulusu is a common side dish in this cuisine. Made with tamarind and garlic, it is a thin gravy which is served with millet bread or Jonna roti. Many prefer to dip the bread into the pulusu to further soften it. Ooru Kodi Koora, a spicy country chicken curry, is another dish specific to this region and is commonly cooked in households in Telangana. It is usually eaten with sajje rotte (peral millet roti) or makke rotte (cornmeal roti). Some of these breads do not even require a spicy dish to go along as they taste delicious on their own. Eating them with just ghee is good enough. Chef Manik Magotra of Trident Hyderabad adds, “Sajja rotte is usually paired with a different style Onion Chutney or Jaggery and ghee, while Sarva pindi is eaten with fresh ghee, butter or curd. Bobbatlu tastes delicious when it is smeared with homemade ghee.”
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TRENDS
Party in your
GARDEN
Bored of partying in closed halls, this time change your venue and party on your terrace. Garden parties are great fun and it helps you refrain from hassle of finding a suitable and stylish venue. Words: RIZWANA A. MUNDEWADI
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s the nights are getting cooler with chilly winds, a party in the open atmosphere rocks! If you have a beautiful garden, parties are bound to happen and you at some time or other play the role of a host. Not only will
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this venue save you money for booking a party space, but you will also make this a memorable experience, a break from routines, for your guests by connecting with nature. Under the vast sky, gazing at the blanket of stars above with fresh aromas of sizzling food, nothing to beat this!
Here are some important tips for a rocking terrace garden party: Plan well and go simple. From the flashy lights to the colourful web pages and the exposure to internet waves, we have too much of a web-based lifestyle and a party in the open amidst nature is always a welcoming respite for your guests.
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Bringing us close to earth and mother nature, right from your little space under the sky. Not only will this experience refresh your guests but it will be an out-of-theworld experience.
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Take note of your available space and the invites
An over crowded party has more chances of not working magic as a well numbered one. Do consider that not all guests show up and there are always last minute drop outs. Inviting children and pets is your choice and if they are on your list be prepared with special arrangements for them.
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Left: A summertime barbeque grill party; Below: Old fashioned bicycle plant stand
Focus on simplicity and elegance
There should not be too much focus on the decor and elements but rather on food, healthy debates and discussions, simply joy and fun. See that your garden lawn is clean of pebbles and trimmed beforehand and is not watered two days before the party. Small sections of lawns can also be covered with a mattress for seating arrangements. You can spray safe mosquito/insect repellents a few hours before the night out party.
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Finalising a theme Do take into consideration your guest’s age, tastes and lifestyle for the party. So whether you want your guests to dress up formally or informally, make sure you convey this in your invites. Try to keep the dressing simple and thoughtful, as elaborate costumes take the fun out of open terrace parties. So while your guests can dress up in
AN OVER CROWDED PARTY HAS MORE CHANCES OF NOT WORKING MAGIC AS A WELL NUMBERED ONE. fun party wear, keep a small part of costume unique that connects with your theme. Maybe, a feather or unique handmade fun caps.
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String the lighting along fences and small bushes
You can also add lanterns or standing lamps, depending upon your space. Focus on strong lighting to dining areas and then clusters on corners, pathways and entryways. Floating lights, scented candles also look beautiful in any
Did You Know?
Each year at Queen Elizabeth’s summer garden parties at Buckingham Palace, around 27,000 cups of tea, 20,000 sandwiches and 20,000 slices of cake are served by some 400 waiting staff.
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KEEP THIS IN MIND
If children are invited, see that they are occupied with games and have enough space to play.
Be prepared with covered spaces for guests in case of unexpected showers or a heavy downpour.
Do away with extra chairs; in fact, have some empty side tables where people can rest their plates while conversing.
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garden party and add glamour and mystery. Just check the wind direction in advance and also if anyone is allergic to candle fumes and fragrances.
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Food selection needs to be done with care
Colours have been a focal point with food to increase your appetite. The eye and stomach link is superb and has to be well thought off for the success of any party. Make this an interesting mix of tastes and colours. And of course, keep your budget in mind while selecting foods, remember
pricy foods can be for formal occasions and for your garden party you can go for healthier selections.
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Table-fresh fruit bowls
This can be a centre piece as it has great Feng Shui energy. Always try to keep some dishes unique and new. It can be unique party fruit punches, creative dips, organic fruit juices, etc. Your signature style dishes do connect to your guests and are great conversation topics.
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Select food options wisely
Choose majority dishes, foods that can be served at room temperature and do not spoil when kept for few hours at room temperature. For the barbeque, see that food can be served sizzling hot, keep the number limited for open air barbeques as this counter is the most difficult to handle.
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Creating great ambience
Music and ambience is the final touch that will make your party a success. Do keep in mind your surroundings and your neighbours. In case you have a fun musical programme do consider the noise level norms of your locality.
CULTURE CURRY
TRENDS
Courtship Behaviour of
Birds
One of the most beautiful sights of Indian natural life is the captivating dance of the peacock. This spectacular dance is, in fact, a courtship dance as the bird tries to woo a peahen showing off his beauty and prowess as a perfect partner for courtship, mating and producing peachicks! Words: BRINDA GILL
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cross the bird kingdom, a spectrum of courtship behaviours help male birds display their health, skills and caring instincts; help female birds select a healthy male; help birds to mate and thus foster new generations of birds. In almost all bird species, courtship behaviour is displayed by males, however, in some species the female may respond to a song, making for a delightful duet, and in a few such as jacanas, the roles are reversed. “In the jacana species, the males perform all parental care. Female jacanas, are larger than males, aggressively fight with other females, mate with multiple males and leave eggs with the males to incubate and hatch, though she looks out for predators while the chicks are young ”, says birder Mandar Khadilkar. As the breeding season sets in (which is at different times of the year for various types of birds), different birds display dissimilar breeding behaviours to attract a
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mate. The spectrum of behaviour includes songs, prancing, dancing, offering food/feeding the female, donning a distinct plumage, puffing out feathers to show off their colours and/ or breeding plumage, raising the head, moving/raising the bill, aerial displays, building a nest, flapping wings while flying and gently pursuing the female! These acts convey a gamut of attributes from strength to agility, skills as well as caring. Dancing conveys the strength, dexterity and health of a bird, while singing conveys its talent. Acts such as offering food (done by gulls, terns and hornbills) indicate the male bird’s skills at foraging as well as his concern for the female bird’s well-being especially when she would be devoting her time to incubating the eggs or watching over the fledglings.
Linked with food availability “The occurrence of courtship behaviour precedes breeding, which is related to the availability
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AMAZING FACTS
Spring is the typical mating season for most bird species.
Top signs of the breeding season are bird songs, birds claiming territory and becoming aggressive towards intruders, nest building, etc.
Birding festivals are targeted around the bird mating season as it makes for a pretty picture.
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CULTURE CURRY
Above: Grey heron with a catch; Below: Magpie robin singing Right page (Left): Great egret in breeding plummage; Right: Male baya weaver bird
TRENDS
of food. Over eons, different species of birds have evolved to time the arrival of their chicks with availability of ample food. For instance, the endangered great Indian bustard breeds in the late monsoon as it feeds on locusts that migrate as the crops are ready for harvest at that time”, says Khadilkar. In India, while the migratory birds return to their breeding grounds (in Central Asia and other regions) in the summer, most of the resident birds step into the breeding season as summer sets in. This is because by the time the chicks are born the monsoons set in, which means there are insects and fish to feed the growing chicks. Another factor is that terrestrial birds and ground nesting birds need to produce their chicks before the rains set in. On the other hand, large resident water birds (like cormorant, herons) breed during
the monsoons as there is plenty of food available for the chicks at that time. Birds of prey (like the pariah kite) breed in the winter; for by the time their eggs hatch, the chicks of the resident birds would have grown providing food for their own chicks, and there are droves of migratory birds. Thus, given these parameters, different species of birds embark on breeding at different times, and they exhibit different breeding behaviour that is most fascinating.
this way, though they may not be instantly seen in the foliage, their song gives away their presence and location”, explains Khadilkar. In the non-breeding season, a tree/forest dwelling bird such as a warbler may only make a plaintive chuck-chuck call. One of the most noticeable song-related behaviour is of the Oriental magpie robin - in the breeding season it presents a repertoire of songs, and may also puff its feathers, tilt its tail, raise its bill and strut!
New songs
New feathers
Singing songs is probably the most noticeable courtship behaviour. Come early summer and you could say that love is in the air as it is filled with bird songs of males wanting to establish their territory for mating purposes and woo a female. Unlike calls uttered at other times of the year, male birds now sing. Bird songs are different from bird calls as in they are longer, more complex, musical, rendered only by the male to mark territory and woo a partner. As it sings, a bird communicates to other males that it is marking its territory for feeding, mating, and raising its young ones. “Typically, tree and forest dwelling birds are brightly coloured as they live in the tree canopy and can blend into their surroundings. On the other hand, birds in open country are drab coloured to avoid being picked up by prey. As tree and forest dwelling birds are difficult to spot compared with birds of open country, their breeding behaviour has evolved to incorporate songs as the main behaviour to attract mates. In
“Males of many bird species don new and attractive feathers during the breeding season to attract a mate. In the breeding season of the common iora that occurs towards the end of summer/start of the monsoons the male dons a black cap, and also performs a display of fluffing his feathers as he darts in the air and then spreading his tail and drooping his wings after he returns to perch”, says Khadilkar. The restless male purple sunbird has an olive brownyellowish plumage similar to the female in the non-breeding time, yet with the arrival of the breeding season, it dons a glossy/metallic black/purple plumage. Quiet birds like the pond heron and egret don breeding plumage that gives them a new look. With its brown colouring and silent
Did You Know?
The smallest egg is laid by the humming bird as it is the size of a small bean or pea. The largest egg is laid by the ostrich who produces an egg about the size of a large grapefruit.
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AMAZING FACTS
Owls can turn their heads 270 degrees. But they can’t move their eyes at all. The space the birds eyes take up in his head is about 50 per cent of its entire skull.
A female baya bird visits a halfcomplete nest, to check if it is well made.
Not all birds fly. The kiwi bird of New Zealand doesn’t have wings at all and hence, it cannot fly.
demeanour, the pond heron is often unspotted, yet come the breeding season and its upper parts turn pink, it dons plumes and its lore (between eyes and nostrils) and base of the bill changes colour to orange or blue, and the legs turn bright green or pink!
Aerial displays and booming calls
Birds that inhabit grasslands or open country and dwell in a vast space opt for an eye-catching aerial display that can be spotted from a distance by a female bird or a loud call that can be heard from a distance. In grassy plains, one may spot the Oriental skylark. While the bird has an elaborate warbling song that is a mix of several bird-calls, it has a very special display: it flies high and then drops down like a bungee jumper from a great height. Just as you think it is going to crash, it flattens out, catching the eye and impressing any viewer! Thus even if the female is at a distance, there are chances that his display will be noticed. The great Indian bustard is very sensitive to its surroundings and only mates if the conditions are favourable. “The critically endangered great Indian
bustard is a dull-coloured bird whose camouflage allows it go undetected in desert and scrub areas. However, the male compensates for its dull colouring with a wonderful display during its breeding season that starts in
males of some species get busy building a nest as the breeding season commences; this act also discreetly establishes their territory and conveys their skills. In some bird species, the male decorates the nest with material
ORIENTAL SKYLARK FLIES HIGH, DROPS DOWN LIKE A BUNGEE JUMPER, AND JUST AS YOU THINK IT’S GOING TO CRASH, IT FLATTENS OUT early summer. It inflates its gular sac so much that its throat almost touches the ground, it fans its tail like a peacock and its booming call can be heard a kilometre away”, says Khadilkar. Another grassland bird, is the lesser florican. During the breeding period, the male jumps high, flaps its wings as if to prolong its time in the air and displays its strength, calls and returns to the same spot as it descends. It repeats the jumps after short breaks hoping to catch the eye of a female in the grasslands.
Nest building With nests being an inevitable part of the rearing of chicks, the
such as flowers and feathers. With the commencement of the breeding season, the male baya weaver bird starts weaving a pendant nest. A female baya bird visits a half complete nest, to check if it is well made, and if she feels it is then she sits in the nest, mates with the male and he will complete it while she sits inside. The male may go on to quickly build another nest, that is inspected by another female, and thus father chicks from different females. All these behaviours underline that it is a question of the survival of the fittest and offers us fascinating glimpses of the mesmerising world of evolution.
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CULTURE CURRY
HERITAGE
The sweetest part of
OOTY
Other than its breathtaking locations, Ooty is also famous for handmade chocolates. In fact, many might not be aware that this popular holiday destination is host to India’s first chocolate museum, the M&N Chocolate Museum, which was set up with the intent of creating awareness about chocolates and to educate visitors about the process of chocolate making, its flavours and textures. Words: KHURSHEED DINSHAW
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Pic by Khursheed Dinshaw
Pic by Khursheed Dinshaw
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Top: Entrance of chocolate museum; above: Chocolate making machine
O
oty has many surprises in store for a curious traveller and one of them is its thriving chocolate culture. Here’s how the variety of chocolates in Ooty are made.
authenticated its superior quality mentioning it was as good as the cocoa produced in Ghana. During 19 th century when chocolate took the form of bars, with an increase in demand, shops in Ooty began to manufacture homemade chocolates.
Ooty’s chocolate connect
Making of chocolate
Ooty’s connection to chocolate dates back to the 18 th century when British planted the first cocoa plant in Kallar, located 40kms from Ooty. Cocoa produced from this tree was sent to the London University, which
So how is chocolate made? It starts with the pod of the cocoa tree. A three-month matured pod has white gel coated beans inside it. Each pod contains 30-40 pieces. Chocolate is made from these beans which
are fermented for 6-8 days in a wooden box covered with banana leaves. This is a natural process. Fermentation is an important step as it enhances not only the quality but also the flavour and aroma of the cocoa. The next step is drying the beans in sunlight. But direct sunlight is not recommended and the beans receive sunlight through a glass slab. Winnowing is cleaning the beans using a sieve. The growing, fermentation, sun drying and winnowing of the cocoa beans is done by farmers who then transport the beans in gunny
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HERITAGE
Pics by Khursheed Dinshaw
CULTURE CURRY
continues for 4 days. Hearing a snap sound when you break a chocolate is a mark of its good quality.
Stuffed joys
Top: Replicas of what the mayans used for making chocolate; Above: Crockery used to serve chocolate
bags in bulk quantities to the factories. The beans are hand selected and segregated by size, colour and aroma in factories. The beans are further roasted in a machine. The roasting time depends on whether the end use is for cocoa or chocolate. The basic raw materials to make chocolate include cocoa
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nibs, cocoa mass, cocoa butter, cocoa powder, sugar and milk powder. Common varieties include plain white, milk and dark with additions of nuts like cashews and almonds or dates. To make dark chocolate, cocoa butter, cocoa powder and sugar (in very less quantity) are mixed, for milk chocolate, cocoa butter, cocoa powder, sugar and milk powder are mixed and for white chocolate, sugar, milk powder and cocoa butter are used. These ingredients are blended in a conching machine for a minimum of 8 hours. For finer chocolates, the blending
Stuffed chocolates come in a variety of fillings. There are truffles with fillings of caramel, coffee, orange, strawberry and butterscotch that taste heavenly. For the fruit lover, there are cranberry, blueberry, figs and dry fruit fillings of pistachios, hazelnut and cashew. To promote the robust flavour of Indian cocoa, a range of chocolates containing 70 per cent cocoa and cane sugar have been introduced. No hidden agents are used to mask the real flavour. Also healthy versions like sugar free chocolates or herbal fillings of lemongrass, cinnamon and ginger in a dark chocolate base that aid digestion are available. For the spicy palate, there is the Mayan Special chocolate containing chilli, peppercorns and honey. It is inspired by the Mayans who are credited with discovering
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QUICK BITES
To identify good chocolate, place it on the tongue and hold, allowing it to slowly melt. If it coats your mouth with a smooth, velvety feel that’s a good sign.
Up the chocolate flavour of your recipe by adding a shot of espresso or a couple spoonfuls of extra-dark coffee along with the liquid ingredients.
Vanilla and salt are chocolate’s friends. They enhances the chocolatey flavour and balance the sweetness.
cocoa. Unusual flavours like star anise, sesame, salt and pepper, mace, rosemary, nutmeg, lemon and sea salt are available in the dark variety.
Bean to bar
Do not allow chocolate to come in contact with steam, water, or any moisture. A small amount of moisture contaminates chocolate.
The chocolate museum sells an interesting array of bean to bar chocolates. “Bean to bar chocolates are small batch chocolates where only 25kgs can be made in one batch. Hand selection of the cocoa bean, checking of the roasting
process, less processing of the chocolate to retain its health benefits and no addition of additives, preservatives or vanilla to mask the flavour is done in such chocolates,” says Abdul Rahman, whose grandfather started making chocolates in Ooty in 1942. Founders of the chocolate museum are the Limca Book of Records holders for making the largest chocolate in India. It was an 18.16 mtr
long, 75 cm wide chocolate bar weighing 400 kgs. It took them 30 hours to make this chocolate bar comprising of 41 slabs.
Sweet momentos Apart from the museum, chocolates are available in shops outside the Government Botanical Gardens, Rose Garden, main bazaar and Wax Museum at Doddabetta. A visit to Ooty is incomplete without sampling a few of these melt-inthe-mouth treats.
Did You Know?
In Mayan times, the cocoa bean was used as currency as it was considered to be worth more than gold dust. Cultivation of the beans was restricted so the value of cocoa beans as money would not go down.
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CULTURE CURRY
ART
Chests Treasure
Traditional wooden chests and boxes have an undeniable charm and they add a versatile and stylish storage to your homes. Words: BRINDA GILL
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mongst the treasures of the Sir Ratan Tata Collection at the Chhatrapati Shivaji Maharaj Vastu Sangrahalaya, Mumbai, is an exquisite sandalwood jewellery box, crafted in Mysore in 1903. The box bears fine hand carving featuring animals – predominantly elephants, birds, foliage and filigree that makes it akin a jewel! Its beauty is testimony to the skills of artisans and the Indian love for functional and decorative wooden chests and boxes. And even today, old and new chests and boxes enjoy patronage for their form, functions and artisanship.
Perfect for Storage Over the centuries, of all the furniture crafted across the Indian subcontinent, the crafting of wooden chests, boxes and caskets was the most widespread. For in centuries past, though royal and courtly furniture such as thrones and beds as well as chests and low tables were crafted, India did not have a major tradition of elevated furniture such as beds, sofas and chairs. The popularity of the latter has been linked to the arrival of the Europeans and trade. In the absence of cabinets and cupboards (as well as trunks and suitcases that appeared later), wooden chests and boxes were used for storage and transportation. Spices, make-up (specially by performing artists), stationery, textiles, garments, indoor games, grains, objects, documents, jewellery and money were stored in chests and boxes. In some communities, the bride arrived with a chest filled with articles and handcrafted textiles to set up and decorate her new home.
A Variety of Chests Over time, chests and boxes came to be crafted in a variety of sizes, shapes, styles, woods and ornamentation. They also had different designs inside ranging from an empty space to trays and compartments, of different styles (such open and lidded compartments, removable and sliding trays) as well as niches on the inner surface of the lid to keep papers or small objects. Each indigenous wood – walnut, rosewood, neem, mango, teak – had its individual colour and grain bringing beauty to the chest. And with trade, woods such as ebony and mahogany arrived in India as did camphor chests from China (that infused garments kept in them with their heavenly fragrance). Artisans applied their skills and ingenuity to craft chests and boxes for different uses, thus producing a wonderful variety in terms of size, shape,
CHESTS THAT ARE STATIONARY MAY HAVE ‘FEET’ OF DIFFERENT SHAPES OR BE PLACED ON A STAND, BUT THOSE USED FOR TRANSPORTING BELONGINGS HAVE WHEELS and compartments. Their size primarily depended on the articles they had to hold and on the need to move them. Chests that are stationary may have ‘feet’ of different shapes or be placed on a stand, but those used for transporting belongings, like the pataras crafted in western India, have wheels. At times stationery chests doubled up as writing desks, with a sloping top, with neat trays, with compartments inside for writing instruments and a large lower section for keeping documents. Some writing chests had different designs such a roll-top that slid
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CULTURE CURRY
ART
USING WOOD SURFACES LIKE A CANVAS, CONTEMPORARY ARTISTS TRANSFORM CHESTS INTO WORKS OF ART THAT SPAN PERIODS AND GENRES open to reveal a neat arrangement of compartments. Ingenious security features such as levers or a spring mechanism (rather than a lock and key system) as well as secret niches for valuables or documents made them akin modern-day lockers.
Strong and Decorative The requirement of strengthening chests led to the addition of elements such as corner fitments, metal strips running across the sides or as right-angled strips at the sides, metal plates and studs. Adding a decorative touch to these functional elements, artisans worked motifs on the metal sections and set them in patterns thus strengthening and decorating the chest. Elements such as an artistically shaped metal hasp, side handles, drawer handles if any and hinges and key holder enhanced their beauty as seen in the striking nettur petti, the pyramid top Malabar box. Apart from metal elements for fortifying chests, purely decorative elements, right from wood of a contrasting colour to
Did You Know?
The distinctive shape of the handpainted Malabar box with iron fixtures is inspired by the houses in Kerala on the Malabar coast. They were used to store jewellery of brides.
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QUICK FACTS
While chests are of varying sizes, boxes are typically smaller than chests. Caskets are small boxes, more European in style, and generally crafted with or decorated with precious metals.
Traditional Indian chests, boxes and caskets also made their way to foreign shores‌ from Europe to East Africa and the Middle East through travellers and traders.
Traditional chests from other countries also made their way to India such as camphor chests from China (that were brought back by Parsi traders, and were popularly used for storing attire and textiles) as well as teakwood Burmese actor chests.
metal and mother of pearl, were inlaid in motifs and patterns on boxes; material like ivory and the likes was used in the past. While the metal made a striking contrast with the wood, slivers of embedded mother of pearl created a lustrous ornamental box perfect for storing jewellery. At times, the wooden box itself was carved with motifs ranging from flora and fauna to sunburst medallions and elaborate compositions (such as of a forest teeming with natural life) or painted with motifs or themes and beautifully lacquered.
In Modern Spaces Even today, a single chest adds interest to spaces from homes to hotels, bringing with it the charm of another time and place in its wood, workmanship, ingenuity and ornamentation. A small stationery chest with brassfittings adds aesthetic to any room; its top offers a surface to place objects; objects or linen can be stored inside it, and its
removable trays may be fixed on the wall with small decorative objects enhancing its connect with the space. And if it is a chest or box, that once belonged to a family member, its emotional bond is multiplied manifold as it brings back memories of the person. In recent years, contemporary artists have given a new
dimension to chests by expressing their creativity on them. Using the wood surfaces like a canvas, they work paintings transforming the chests into works of art that span different time, periods and genres! And in this way, these endearing pieces of functional furniture continue to evolve and lend beauty to a space.
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INSTA CLICK
PHOTO FEATURE
Anegundi A tour of the historic
Anegundi, the self-effacing village, lies across the scenic Tungabhadra River from the famous Hampi. It was here that the story of the mighty Vijaynagar Empire began and whose evocative ruins in Hampi attract people from across the world. Anegundi is where the mythological Kishkindha from Ramayana is located and where the pre-historic man painted on the boulders. Text & Images: NIRDESH SINGH
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Mother Earth The plateau here is believed to be 3000 million years old and the reason perhaps that Anegundi is locally regarded as the maternal home of Mother Earth or Bhoodevi.
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INSTA CLICK
PHOTO FEATURE
Swaying Palms As you move around Anegundi, you’re treated to the most spectacular landscape views as palms sway among the lush paddy fields with loose granite boulders piled high on top of each other in the backdrop.
Water Ways The planners of Vijaynagar capital built a network of channels, canals and aqueducts to bring water to temples, baths and for agriculture. On the way back from Anegundi at Virupapur Gadde, do not miss the huge bridge-like aqueduct that was used to bring water to elevated areas on the northern bank of Tungabhadra.
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Walled Beauty In Hampi, drive through the ruined three-storeyed Talarighatta Gate built into the fortified walls of the Vijaynagar capital to reach the Tungabhadra river. Cross the river on circular bamboo contraptions called coracles to reach Talvar Ghatta, the erstwhile customs check-point into the village.
INSTA CLICK
PHOTO FEATURE
Ancient Designs Just beyond Talvar Ghatta is perhaps the most ornate temple in Anegundi. Huchhappayaa Matt is a two-storeyed temple with carvings that depict women dancing with sticks in hand. In the backdrop is a colonnade with lathe-turned pillars, which seems to have been harvested from earlier Chalukyan or Hoysala temples.
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INSTA CLICK
PHOTO FEATURE
Tranquil Shores Tucked among boulders few kilometres away, is the splendid Sanapur Lake formed from the reservoir of Tungabhadra Left Canal. You are treated to incredible sight of gently lapping water and rolling paddy fields.
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Waterscape Gallery Visit in the evening as the setting sun douses the boulders in gold and the rising moon in the eastern skies turns the water into silver. Anegundi has beautiful waterscapes too!
Iron Age Walk into the bowl shaped prehistoric human settlement of Onake Kindi near Anegundi and you are transported to Iron Age. The place is a delight for rock art enthusiasts with never seen before images of a huge serpent, a giant man and a possible complex burial sign with sun and moon.
Anegundi is situated in Koppal district of Karnataka and is 313 km from Kadapa. Trujet has direct flights to Kadapa from Hyderabad and easy connections from other cities.
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PREDICTION
TAROT
TAROT PREDICTIONS J A N U A R Y -
ARIES - THE WHEEL OF FORTUNE
F E B R U A R Y
2 0 1 7
TAURUS - TEMPERANCE
AQUARIUS THE HIGH PRIESTESS
Significant abundance flows to you this month. You may be on the receiving end of a promotion or salary increase. It is also a good time for investments, property purchase, legal contracts and correspondence. You may receive a special gift, earn a degree or make significant purchases. Focus on health, fitness regime and yoga.
Januaury seems to be a month of indecision and confusion and some facets of financial matters may seem uncertain. You need to make adjustments in your portfolios, business ventures or financial areas. Work related travel is indicated towards the end of February.
Lucky Days: Wednesday & Saturday Lucky Colours: Olive Green & Black
Lucky Days: Friday & Saturday Lucky Colours: Yellow & White
GEMINI - THE EMPEROR
PISCES - THE JUSTICE
LEO - THE MOON
A wonderful month ahead for contracts, associations and chances of gaining money through unexpected sources. You will achieve success in your carrier towards the end of February. Some good news from relatives and friends is on the cards.
Be careful with unnecessary expenditure and try not to invest in property and shares this month. At workplace, teamwork is going to get you the honours. Travel with family and friends is indicated after mid of January.
The Moon signifies momentum and changes in your life. You need to make adjustments in your business ventures and financial portfolios. After mid-Febraury, take a trip with your family to holy places and discover new forms of worship.
Lucky Days: Friday & Monday Lucky Colours: Green & Pink
Lucky Days: Thursday & Friday Lucky Colours: Brown & Black
Lucky Days: Tuesday & Friday Lucky Colours: Black & White
The new year is about letting go what has transpired. January will begin on a positive note for business ventures and professionals. February is a good time for students to pursue higher education. Keep your self-confidence high and take care of health. Lucky Days: Friday & Monday Lucky Colours: Pink & White
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LIBRA - THE EMPRESS
SAGITTARIUS - THE MAGICIAN
SCORPIO - THE WORLD
The Empress indicates that you will be multi-faceted and outgoing. By the end of January, financial gains are expected in business and production ventures. You may plan a visit to some pastoral places in February.
For the next two months, your stars are influenced by the Magician. There may be some good returns from business ventures and past investments. Draw on your inner resources to overcome hurdles in personal relationships. Towards the end of February take a trip to places of worship and unforgettable adventure.
As the year begins, you have the world at your feet, so chill out and be merry. At the workplace, follow some simple mantras to joy and happiness. A friend may support in business ventures and long-term investments. February indicates family gatherings and celebrations.
Lucky Days: Monday & Sunday Lucky Colours: Blue & Purple
Lucky Days: Tuesday & Thursday Lucky Colours: Yellow & Brown
CAPRICORN - THE HERMIT
CANCER - THE STAR
VIRGO - THE CHARIOT
The new year starts with an opportunity to channelise your passions and energy in the right direction. After Januaury 20 th, a profitable phase for a business venture and new deals is on the cards. Celebrations with family and friends is indicated by the end of February.
The Star brings manifold opportunities in career, children’s education, personal life and business projects. Draw on the energies of the Star and pursue your dreams. After February 15th, take off on a journey and explore the beauty of nature.
The Chariot says that in the next two months you will steer ahead in business projects and achieve success. February indicates family celebrations and gaiety. Towards the end of Febraury, service professionals will benefit with promotions and hike in salaries. A short holiday is also indicated.
Lucky Days: Wednesday & Friday Lucky Colours: Pink & White
Lucky Days: Monday & Sunday Lucky Colours: Yellow & Green
Lucky Days: Wednesday & Sunday Lucky Colours: Purple & Gold
Lucky Days: Thursday & Friday Lucky Colours: Red & Silver Grey
B H U VA N A SHRIDHAR
Tarot Reader & Crystal Healer
Bhuvana Shridhar is an Online Tarot Reader and Numerologist. bhuvanashridhar@gmail.com; www.tarotcosmic.com
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MÉLANGE
HOT PICKS
In style
1. Quirky Decor
Understanding the emotions that go while selecting and gifting a present, Why Knot offers an array of beautiful and captivating hand-made products. In a bid to offer a flawless and unique gifting experience, the products are crafted with insight of love and warm feelings. Price: `450 onwards Available at: www.whyknot.in
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2. Safety Watch
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Designed exclusively for women, this one-of-akind Sonata safety watch makes use of custommade technology to trigger distress alerts to a network of designated recipients when needed. Functional, yet stylish, the pathbreaking technology caters to the Indian audience. Price: `2,749 to `2,999 Available at: www.titan.co.in
3. Winter Escapades
Welcoming the winter season, Woods presents its splendid boots collection for women. Available in classic winter hues like beige, tan and black, the wide range of ankle-length and kneelength boots goes well with winter attire. Price: `5,000 onwards Available at: Across all Woodland stores
4. Horizon Speakers
With the aim to bring back purity in listening experience with its booming bass and clarity, Envent launches Horizon Speakers. Connect it to any laptop, phone or tablet and let the evening set. Price: `3,999 Available at: All e-commerce sites
5. Camping Vibes
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Transform your wardrobe with the hues of autumn and wintry colours of Wrangler’s new collection. Inspired by the outdoor lifestyle, Wrangler introduces a collection with style, class and warmth that includes fashion wears with the elements of nature. Price: `1,495 onwards Available at: Across all Wrangler stores in India
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6. Chic Sunglasses
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7. Serene Affair
Velvetcase unveils its latest collection of white jewels. The assortment features stunning danglers, classy rings and bangles, crafted in yellow, white and rose gold, set with embellishing diamonds and exquisite pearls. Price: On request Available at: www. velvetcase.com
8. Iconic Travel Collection
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Inspired by daylight and the new vistas, Maui Jim introduces Rising Sun, an oversized unisex collection of sunglasses. A wonderful companion to daily routines, adding not just protection but also ĂŠlan and elegance to your personality, the frames are suitable for casual and outdoor settings. Price: `13,990 Available at: All e-commerce sites
Brune captures classic essence of style in an array of leather accessories and shoes. Available in versatile shades of blacks, dark browns and tans, the collection features strolleys, bags and boots. Price: `4,999 - `24,999 Available at: www.voganow. com
9. Eye Cream-gel
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The Body Shop developed Oils of Life Intensely Revitalising Eye CreamGel, a deeply nourishing, yet incredibly lightweight formula for the eyes. The perfect lightweight and refreshing texture infuses life back into the eyes. Price: On request Available at: The Body Shop
10. Earthly Creations
With a thought of giving back to the mother earth by preserving the nature and its balance around, the products add to the exterior and interior decor of the place. The terracotta pottery line is perfect for wedding and corporate gifting. Price: On request Available at: www.earthlycreations.weebly.com
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TRUJET WORLD
NEWS
BIDING ADIEU TO 2016
TruJet said goodbye to 2016 in a unique manner. After the party at Hill County Downtown club, the branding team celebrated the eve by cutting cake with Angels on the street at Eragudda road side.
Social buzz Fantastic service Very convenient for international passengers to reach hometown. Thanks. Bhaskar Teja Yerneni
Great experience Flying on ChennaiHyderabad-Aurangabad route with Trujet was a great experience...thanks!
Travelled from Hyderabad to Cochin on Trujet, good hospitality by cabin crew. Safe travelling Avinash
Harshal Gavali
Employees were courteous and attentive I flew with Trujet. Employees were courteous and attentive. The rates for this flight were excellent and allowed us to have a family vacation. Bhavani Beeramguda
Enjoyed the Trujet flight
A fantastic experience
I really enjoyed the Trujet flight. Crew was great, flight was smooth with no problems, I really like the way they treat passengers.
A fantastic experience!! Hospitality was wonderful! Trujet is a True Jet!
Srikanth Somarapu
M R Mahesh
Appreciate such prompt and proactive service I called a while ago to request wheel chair assistance for my mother. The associate who responded, was very courteous, professional and very quick in putting my request through and also gave me the number to call once I reached the airport! Appreciate such prompt and proactive service. Revathi G
happy customers make us happy! 70 Jan-Feb 2017
www.trujetter.com
Trujet Schedule January-February 2017 AIRCRAFT-01 FLT NO 2T101 2T102 2T102 2T206 2T206 2T207 2T207 2T209 2T209
FRM HYD TIR HYD GOI HYD RJA HYD MAA VGA
TO TIR HYD GOI HYD RJA HYD MAA VGA HYD
DEP 7:30 9:15 11:05 13:10 15:20 16:45 18:25 20:15 21:55
FLT NO 2T200 2T200 2T202 2T202 2T104 2T317 2T318 2T106 2T108
FRM HYD VGA MAA HYD IXU HYD TIR HYD TIR
TO VGA MAA HYD IXU HYD TIR HYD TIR HYD
DEP 6:40 7:55 9:40 11:30 13:20 15:10 16:55 18:40 20:20
FLT NO
FRM
TO
DEP
2T311 2T311 2T312 2T304 2T311 2T311 2T312 2T304 2T304 2T315
HYD RJA BLR RJA HYD RJA BLR RJA HYD GOI
RJA BLR RJA HYD RJA BLR RJA HYD GOI BLR
7:30 9:10 11:20 13:30 7:05 8:25 10:25 13:10 15:25 17:20
2T309
BLR
GOI
19:25
2T309
GOI
HYD
2T309
GOI
HYD
ARR 8:50 10:35 12:45 14:50 16:20 17:55 19:50 21:30 23:10
BLK 1:20 1:20 1:40 1:40 1:00 1:10 1:25 1:15 1:15
G.TIME 0:25 0:30 0:25 0:30 0:25 0:30 0:25 0:25
A/C ATR-72 ATR-72 ATR-72 ATR-72 ATR-72 ATR-72 ATR-72 ATR-72 ATR-72
DOP Daily Daily Daily Daily Daily Daily Daily Daily Daily
BLK 0:50 1:20 1:30 1:25 1:25 1:20 1:20 1:15 1:25
G.TIME 0:25 0:25 0:20 0:25 0:25 0:25 0:25 0:25
A/C ATR-72 ATR-72 ATR-72 ATR-72 ATR-72 ATR-72 ATR-72 ATR-72 ATR-72
DOP Daily Daily Daily Daily Daily Daily Daily Daily Daily
ARR
BLK
G.TIME
A/C
DOP
8:40 11:00 13:10 14:40 8:05 10:00 12:15 14:20 16:55 19:00
1:10 1:50 1:50 1:10 1:00 1:35 1:50 1:10 1:30 1:40
0:30 0:20 0:20
0:25 0:25
ATR-72 ATR-72 ATR-72 ATR-72 ATR-72 ATR-72 ATR-72 ATR-72 ATR-72 ATR-72
134567 134567 134567 134567 2 2 2 2 Daily
20:55
1:30
0:25
ATR-72
21:20
23:25
2:05
ATR-72
21:20
23:00
1:40
ATR-72
AIRCRAFT-02 ARR 7:30 9:15 11:10 12:55 14:45 16:30 18:15 19:55 21:45 AIRCRAFT-03
0:20 0:25 0:55
Daily Daily 1567 234
Jan-Feb 2017
71
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