Kinnaur Diaries: A Brief Stop in Shimla and the Serene Beauty of Sarahan

 Every journey to Kinnaur begins with a drive through some of Himachal Pradesh's most picturesque landscapes. Having travelled to Shimla nearly half a dozen times over the years—sometimes as a destination in itself and at other times as the gateway to the higher Himalayas—we weren't looking to tick off the usual tourist attractions. Instead, this short halt became an opportunity to rediscover familiar places while finding a few new ones along the way.

The highlight of our brief stay in Shimla was undoubtedly our visit to the Ramakrishna Mission Ashram.

Located amidst thick greenery, the ashram lies a little away from the bustle of the town. Reaching it involves a fairly steep climb from the hotel and then a descent from the main road to the meditation hall below. The effort, however, is rewarded the moment you step inside.

The meditation hall exudes an extraordinary sense of peace. Surrounded by towering deodar trees and the quiet sounds of nature, it becomes easy to lose track of time. One enters for a few minutes of silence and often ends up staying much longer.

The ashram itself is relatively new, having been established only about twelve years ago, yet it already feels like a timeless sanctuary for spiritual seekers and travellers alike. A statue of Swami Vivekananda is another highlight of the Ashrama. For anyone visiting Shimla beyond the usual sightseeing circuit, this is one place I would strongly recommend.

No visit to Shimla feels complete without an evening stroll along the iconic Mall Road. Despite having walked it numerous times over the years, the experience never loses its appeal. The colonial buildings, bustling cafés, old bookstores, and sweeping valley views continue to make it one of India's most enjoyable hill station promenades.We spent the evening walking leisurely, stopping at a few viewpoints before preparing for the longer drive awaiting us the next morning.

The following day, we left Shimla and headed towards Sarahan, about 150 kilometres away. The drive itself is one of the highlights of this route.

Passing through Kufri, Narkanda, and Rampur, the landscape gradually transforms. Dense forests give way to vast apple orchards stretching across the hillsides, while the mighty Sutlej River accompanies the road for much of the journey.

Since we were travelling during the growing season, almost every orchard was covered with protective anti-hail nets. Instead of the familiar sight of open orchards, the hills appeared draped beneath delicate white mesh, giving the entire landscape an unusual yet fascinating appearance.

Along the route, we also came across the statue of Samuel Evans Stokes, an American missionary whose contribution to Himachal Pradesh can hardly be overstated.

He introduced scientific apple cultivation to the region in the early twentieth century, forever transforming the economy of Himachal Pradesh. Later embracing Indian culture, he adopted the name Satyanand Stokes and actively participated in India's freedom movement. Today, every apple orchard in this region stands as a living tribute to his remarkable vision.

Perched at an altitude of approximately 7,500 feet, Sarahan is a small Himalayan village renowned for the magnificent Bhimakali Temple.

Dedicated to Goddess Bhimakali, the temple served as the principal shrine of the erstwhile Bushahr Kingdom. Its architecture immediately catches the eye. Built in the traditional Kath-Kuni style, the temple beautifully combines intricate woodwork with stone masonry, while strong Tibetan influences lend it a distinctive Himalayan character.

The temple complex is immaculately maintained, and its peaceful atmosphere makes it much more than just a place of worship.

Adjacent to the temple stands the former Bushahr Royal Palace, offering visitors a glimpse into the history of one of Himachal Pradesh's most influential princely states. Among its later rulers was Raja Virbhadra Singh, who went on to become one of Himachal Pradesh's longest-serving Chief Ministers. Both the temple and the palace are well worth exploring.

Yet, for us, the true enchantment of Sarahan lay beyond its monuments. It was the village itself.

Surrounded by lush greenery and framed by the snow-clad peaks of the Kinnaur Kailash Range, Sarahan possesses a tranquility that is becoming increasingly difficult to find in the more commercial hill stations.

Our hotel overlooked the mountains, offering spectacular sunrise views, but it was an morning walk through the quiet lanes that revealed the true character of this Himalayan hamlet.

The crisp mountain air, wooden houses, terraced fields, chirping birds, and distant peaks created a landscape that seemed almost untouched by time.

Unlike Shimla, where visitors are constantly surrounded by activity, Sarahan invites you to slow down, breathe deeply, and simply absorb the beauty around you.

Our halt at Shimla provided spiritual solace, while Sarahan introduced us to a quieter, more intimate side of Himachal Pradesh. Together, they formed the perfect prelude to the spectacular journey that lay ahead into the heart of Kinnaur Valley.

Sometimes, it is these seemingly short stopovers that become the most memorable chapters of a Himalayan journey.

Read more ...

Kakatiya à la Française: When Telangana's Culinary Heritage Meets French Gastronomy

Food has always been a universal language, capable of transcending borders while celebrating local identity. Every once in a while, a dining experience comes along that doesn't merely serve food but tells a story. Kakatiya à la Française, curated by celebrated chef, food stylist, author and photographer Michael Swamy, was one such memorable evening in Hyderabad.

Organised by The Culinary Lounge in collaboration with Alliance Française Hyderabad, and Telangana Tourism, the dinner sought to answer an intriguing question: What happens when the robust flavours of Telangana are interpreted through the refined techniques of French cuisine?

The result was a thoughtfully crafted degustation menu that respected the soul of Telangana while embracing the elegance and precision of French gastronomy.

Fusion cuisine often risks becoming gimmicky. Fortunately, Kakatiya à la Française avoided that trap completely. Rather than forcing together unrelated flavours, Chef Michael Swamy chose to let the ingredients of Telangana speak in a new culinary language.

Each course retained its regional identity while borrowing French techniques of presentation, texture and execution. It wasn't about replacing tradition; it was about reinterpreting it.

The dinner began with Chenchu Honey Chilli Chicken, perhaps the most evocative dish of the evening.

The smoky chicken was glazed with tamarind and honey sourced from the forests traditionally inhabited by the Chenchu tribe, one of India's oldest indigenous communities renowned for sustainable honey harvesting. It was a fitting tribute not only to Telangana's biodiversity but also to its rich cultural heritage.

The course demonstrated how local ingredients can acquire entirely new dimensions without losing their identity.

Next came a beautifully balanced Drumstick and Butternut Squash Bisque.

Inspired by the humble Telugu flavours, the soup combined drumsticks, butternut squash, tamarind and curry leaf oil into a velvety bisque. It retained the comforting familiarity of South Indian flavours while adopting the finesse and smoothness associated with classical French soups.

It was a reminder that sophistication often lies in restraint rather than complexity.

One of the most technically accomplished courses was the Chilli-Glazed Sea Bass en Papillote with Coconut Chilli Emulsion.

Cooked gently inside banana leaves—a nod to traditional South Indian cooking—the sea bass remained wonderfully moist and delicate. The accompanying rosemary-scented coconut chilli emulsion successfully bridged two culinary worlds, creating a dialogue between French technique and Telangana flavours.

It was perhaps the clearest example of how thoughtfully the menu had been conceptualised.

If one dish captured the spirit of the dinner, it was undoubtedly the Mutton Pulusu en Croûte.

Telangana's rustic mutton pulusu was transformed into an elegant centrepiece by enclosing it within delicate puff pastry, borrowing the classic French en croûte technique.

Despite the sophisticated presentation, the dish retained the deep, comforting flavours that define traditional mutton pulusu. It was familiar yet surprising—a perfect representation of the evening's philosophy.

One of the more imaginative courses was simply titled Earth.

This deconstructed preparation featured caramelised onion and beetroot tart paired with pickle-infused hung yoghurt and a crisp Navara red rice cracker.

Rather than overwhelming the palate, it celebrated the fertile soils of the Deccan and showcased how humble ingredients can be elevated through thoughtful technique.

Desserts continued the theme of cultural dialogue.

Pongal with Stewed Fruit and French Sabayon transformed a beloved South Indian comfort food into a refined dessert, while Miniature Chocolate Paan Truffles paid homage to Hyderabad's love for paan in the form of elegant petit fours.

The meal concluded with Filter Coffee finished with French Vanilla, an understated ending that perfectly reflected the spirit of the dinner—respecting tradition while embracing innovation.

What impressed me most wasn't merely the quality of the food but the thought behind every course.

Each dish celebrated Telangana's ingredients, communities and culinary traditions while demonstrating how French techniques can enhance rather than overshadow regional cuisine.

Chef Michael Swamy has long championed Indian ingredients and regional food traditions. His approach at Kakatiya à la Française reflected that philosophy beautifully. Rather than creating fusion for novelty's sake, he crafted a genuine conversation between two rich culinary traditions.

Hyderabad is no stranger to innovative dining experiences, but evenings like Kakatiya à la Française are rare.

It was more than a fine-dining dinner. It was a celebration of Telangana's culinary heritage, presented through a distinctly French lens. Every course respected its roots while inviting diners to experience familiar flavours in an entirely new way.

As regional Indian cuisine continues to gain global recognition, collaborations like these demonstrate that innovation need not come at the cost of authenticity. Sometimes, the most memorable culinary journeys are those that honour the past while confidently embracing the future.

For anyone passionate about food, culture and storytelling, Kakatiya à la Française was a reminder that great cuisine is not just about taste—it is about preserving heritage, sparking conversations and creating lasting memories, one course at a time. A huge thanks to The Culinary Lounge and its founder Gopi Kishore for championing such initiatives in Hyderabad.


Read more ...

Kanha Shantivanam Hyderabad: A Serene Wellness Retreat

A short drive from the bustle of Hyderabad lies a space that feels almost deliberately removed from time. Kanha Shantivanam, the global headquarters of the Heartfulness Foundation, is not just a meditation centre—it is an experience designed around stillness, symmetry, and quiet introspection.

I had heard a lot about this place from friends and decided to visit over a weekend to personally experience the calm they spoke about. Booking a room at the Pearl Hotel within the campus was simple through their website. The room cost ₹5,250 per day (inclusive of taxes). There are also other accommodation options, including dormitories and serviced apartments.


Read more ...