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According to Mithra her idea of travelling is to pack light, scout for budget places to stay, drive during the day and get your fill of as many places as possible.
Here are our top ten picks to visit in a lifetime before they disappear.
Some even call doom tourism as last-chance tourism, visiting destinations because you believe they won’t last long.
The toddy shops have always been the face of Kerala's rural landscape. These modest outlets, besides serving a rather healthy drink with a dash of intoxication, evoke a sense of nostalgia.
Nearly 330 species of fish and 12 species of prawn sustain the lives of two lakh fishermen and account for close to 20 percent of the seafood exports of Odisha.
He says he knows the local spots in all the districts like the lines on his palm as he had travelled quite a bit as a salesman before he made it big in cinema.
There are very few things as tasty as fresh crab meat from the backwaters of Kerala. Here is how to make a traditional Kerala dish with crab – 'njandu thoran,' that is, crab cooked with green chilly, ginger, shallots, and coconut as basic ingredients.
The exclusive mud crabs are expensive and are mostly exported. However, the lockdown restrictions have created chaos in the export sector.
Earlier, a kilogram of high-quality crab was sold for Rs 2,200. However, it has swiftly dropped to Rs 900.
When on a diet, Ajay likes to have the continental dishes.