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insolittlewords: Full moon <3  August 1st 2012 
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endilletante: Flower traders. India by fredcan on Flickr.
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rahmagical: THAT’S RIGHT CHENNAI’S #1
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faineemae: Chicken 65 For non-desis, Chicken 65 is a spicy, deep-fried chicken dish popular in South India, as a bar snack, entree, or quick snack. The flavour of the dish comes from ginger, cayenne pepper, mustard powder and vinegar although the exact recipe can vary. It can be prepared using chicken on or off the bone. This recipe can work with Tofu or Paneer as well, for vegetarians. Ingredients: 1-2 pound of boneless chicken 1 spoon of turmeric 1 spoon of cayenne (or how ever spicy you want it) 1 spoon of ginger-garlic paste 1 spoon of salt Half a spoon of red food coloring 3-4 spoons of corn starch A can of tomato paste Box or handful of curry leaves 3-4 Green chili peppers Olive/Vegetable Oil 1 Lemon DirectionsTake 1-2 pound of boneless chicken, clean, wash etc. Cut into bite sized pieces.Put it all into a bowl then add:1 spoon of turmeric1 spoon of cayenne1 spoon of ginger-garlic paste1 spoon of saltHalf a spoon of red food coloring3-4 spoons of corn starch Mix all chicken and spices together and set aside for 10-15 minutes. In a large frying pan, pour half a cup of olive or vegetable oil.  Heat the oil until ready to cook. Put the chicken and start cooking it.  Once it’s cooked almost all the way through, take it out and set it aside.  In the SAME frying pan, pour the cup of tomato paste, a handful of curry leaves and 2-3 green chili peppers and bring that to a boil. Put the chicken back in and mix it all together and cook it through with the paste.  Add lemon juice to adjust to taste at the end. Once it’s cooked, you can take it out or just put it to low heat until you’re ready to eat it. 
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moorbay: Catch of the day! Weligama, Sri Lanka. By Steve McCurry. http://moorbay.tumblr.com
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cbeltravels: Fruit platter for two Note the inclusion of avocado into this fruit platter - not an entirely unwelcome accompaniment for the rest of the fruit. We ploughed through this with ease - by this time, we were thoroughly exhausted from the 33-35 degree heat we’d been exploring in. The prospect of an air conditioned bus was genuinely all that really appealed to us, and Sunil happily took us to the Dambulla bus stop. And waited with us. And waited. 45 minutes passed, and finally the AC bus to Kandy arrived - full to the brim, without even standing room for two desperate tourists. At this point Miriam was about to sit down in the middle of the dirt and cry, whilst I resented the fact I’d taken the raven shitting on my right shoulder as a sign that good fortune would still come our way. Sunil rescued us both from imminent tantrums, offering to take us all the way back to Kandy (77km, or 2.5 hours on Sri Lankan roads) for the price of gas - 800 rupees (less than $8NZD). With such a small price to pay for our sanity, we obviously agreed (and tipped him heavily) … as the afternoon quickly reverted back from disastrous to adventurous once on the road again. I was waiting the entire time we spent with Sunil for the penny to drop, for his cracks to show, and neither ever came. He was genuinely happy to help us - and drive us 160km by tuk tuk back to Kandy (I kind of can’t believe we made it). I have his phone number should anyone ever need to get in touch with the best tour guide in the world. We didn’t pay to get in to Anuradhapura or Sigiriya, but our experiences of the two surpassed our expectations by miles. can’t wait to go back to Kandy
PHOTOSET See full set
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kelledia: Sri Lanka.

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