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Simikot Kailash Zhangmu Tour /Trek is very sound and the distances traveled are much longer. we begin our trek from Simikot in Nepal to Mt. Kailash, the holy mountain of Tibet. Our Simikot Kailash Zhangmu Tour begins in Nepal and takes you by foot into Tibet. This tour offers the breathtaking adventure that takes you through some of the most spectacular scenery you will ever see as you trek up on to the Tibetan plateau through the eastern Himalaya. Our trek begins with a scenic flight from Kathmandu -Nepaljung - Simikot in the northwestern corner of Nepal. We then walk through forests, valleys, fields and villages to cross the border into Tibet at Sher. Before opening Simikot - Hilsa route travelers used to travel to Mt. Kailash & Lake Manasarovar either from Lhasa or via Zhangmu. The Tour to Mt. Kailash starts from Simikot which is situated at an elevation of 2910 meters and climbs up to Na-Lagna pass (4330 meters) sooner than accomplishment the parched Tibetan Plateau. From Simikot, it takes a 6 day’s journey to reach the Tibetan border, which is plenty of time to be adapted in high altitude. travelers generally have to fly Simikot via Nepalgunj, the regional hub of Western Nepal. Monsoon rains often make delay the Nepalgunj-Simikot flights and make it difficult to get tickets, so it is always better to book this trip as earlier as possible. read more...
Putul Rani and her family depend on income from fishing to meet their basic costs. Putul and her husband are members of a hilsa conservation group, which aims to raise awareness of the fishing ban and help protect hilsa stocks. As group members, they have received vegetable seeds to grow for household consumption, which provides an alternate income-generating activity during the hilsa ban. In Hosenpur, Pakhimara, Kalapara, Potuakhali, Bangladesh.
The oily hilsa goes perfectly with steamed rice and boiled (eventually smashed) potatoes. A Bengali lunch tradition here in India...
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This lady is a terror but a gentle one , I never ask any of the Koli women their names I know most of them since 20 years , the only one I know by name is Mangla.
I was at the fish market yesterday to buy rawas or gol as daughter in law no 2 wanted to make a fish dish called kapsa.
The stuff she wanted was far too expensive I bought a surmai, that I haggled and finally got at Rs 170- she was asking Rs 350...from another lady.
Bandra Bazar Fish Market has two sections indoors , and two sections outdoor , because of the monsoon fish is mostly refrigerated stuff, prawns , promfret , gol dara and surmai.
The fishermen dont take the boats out to sea during the rainy season.
And though the Hindu fasting period Shravan is going on fish is still very expensive.
I went again this morning ..and bought gol for Rs 200 the kapsa dish is being made for dinner tonight.
All the fisher women inquire about Marziya , as she loves the fish market as much as me.
I dont think I could ever buy fish at any other fish market , once we had a Bhaiyya who bought and sold fish from Bhau cha Dhakka , he kept a mobile , and had a neat clientele but he has not been since several months now.
The Andheri West fish market is a huge one and is great for haggling and buying fish.
Versova gaon or the ferry you get fresh fish after the rains including jumbo prawns and lobsters.
As a kid and later as an adult I would bring fish from Sasoon Dock at Colaba , but I have not gone there since ages.
And much of these fish posts are dedicated to my dearest friend Monsoon Lover aka Sudip da ..who loves hilsa the king of Indian fish.
Bengalis , Orissa people and the coastal Maharashtrians love fish and rice.
The hijras from Orissa , chelas of Laxmi Narayan Tripathi my hijra guru, had served me spicy fish curry rice at their shanty in Thane.The taste still lingers in my mouth.
And Raksha the Hijra from Orissa is not just beautiful but a great cook too..
And as I write this my hijra guru Laxmi has been hospitalized with a viral infection, I spoke to her this morning..
She will be discharged tomorrow hopefully.
Hilsa is the most exquisitely delicious fish that titillates the palates of Bengalis :-)
Have a nice weekend !!
Crossing the Nara La (4,620m) on the way to Hilsa, Limi Valley Trek, Humla, Nepal
© 2009 Dmitri Alexander
Read more about the Humla and Limi Valley section of the Great Himalaya Trail here.
Hilsa is found in the deltaic region of southern Pakistan, in the province of Sindh. Here it is commonly referred to as the Palla fish. The fish was usually found in abundant quantities in the district of Thatta. Recently, however, the lower reaches of the Indus have dried up as water is stored upstream, and the Palla cannot make its journey into the river anymore.
As Karachite we usually eat saltwater fish to try anything else people go Hyderabad and Jamshoro. June and July is the best season for Palla fish but if you are going to eat it off the season you will find freezed Irani palla which is expensive and less delicious.
Fishermen believe that Palla Machhi is a devotee of a saint and every year when the fish gets time and favorable conditions, it undertakes a pilgrimage to the shrine of the saint located on a small island in the River Indus near Lansdowne Bridge in upstream Sukkur Barrage.
For more : en.wikipedia.org/wiki/Hilsa
A fisherman holds a pair of Hilsa fishes on the bank of Meghna River in Chandpur , Bangladesh. © Mustafiz Mamun / Bengal Pix
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মিষ্টি কুমড়া এবং চিংড়ি মাছের তরকারী রান্না । Recipe of shrimp with pumpkin curry. | ( Chingri mach dia misti kumra ranna) . বাজারে সবচেয়ে সহজলভ্য এবং প্রচুর পরিমানে ভিটামিন এ সমৃদ্ধ সবজী হচ্ছে মিষ্টি কুমড়া । আর এর সঙ্গে যদি চিংড়ি মাচ দিয়ে তরকারী রান্না করা হয় তাহলে তা স্বাদে অতুলনীয় । আজকের ভিডিওতে আমি দেখাব কিভাবে চিংড়ি মাছ দিয়ে মিষ্টি কুমড়া রান্না করা হয় । প্রয়োজনীয় উপকরণ : ১. মিষ্টি কুমড়া - ২৫০ গ্রাম ২। চিংড়ি মাছ - ১২ পিস ৩। পেয়াজ কুচি - ১ টি ৪। কাঁচা মরিচ - ২ টি ৫। পেয়াজ বাটা - ১ চা চামচ ৬। রসুন বাটা - ১/২ চা চামচ ৭। জিরা বাটা - ১ চা চামচ ৮। তেজপাতা - ২ টি ৯। হলুদের গুড়া - ১/২ চা চামচ ১০। মরিচের গুড়া - ১/২ চা চামচ ১১। চিনি - ১ চা চামচ ১২। লবন - পরিমান মতো ১৩্ সয়বিন তৈল ১৪। সরিষার তৈল রান্নার পদ্ধতি : দয়া করে ভিডিও অনুসরন করুন youtu.be/TjWBN5x5Tdo ++++++++++++++++++++++++++++++++++++++++++ Necessary Ingredients of cooking curry of Shrimp and Pumpkin : 1. Pumpkin - 250 grams 2. Shrimp - 12 Piece 3. Chopped onion - 1 pieces 4. Chili - two pieces 5. Onion paste - 1 tsp 6. Garlic paste - 1/2 tsp 7. Cumin paste - 1 tsp 8. Bay leaf - two pieces 9. Turmeric powder - 1/2 tsp 10. Pepper - 1/2 tsp 11. Sugar - 1 tsp 12. Salt - like amount 13. Soybean Oil 14. Mustard oil Methods of Cooking : See the above video. ******************************************************** See our other recipes : How to cook Muri Ghonto. youtu.be/VnqLJroRF9E How to cook chicken with potato. youtu.be/8Lg4ZtOlHgc How to cook hilsa fish with kochumukhi. youtu.be/AwLFsIWl368 Recipe of Spinach and Tengra Fish youtu.be/-RxPQraVAFk How to cook mutton or goat meat or chevon youtu.be/WiNxGzXpnCs ------------------------------------------------------------------------------------- Please Subscribe my channel www.youtube.com/c/RecipescookerBlogspot Google plus Page : ift.tt/2erHwVA FaceBook Page : ift.tt/2efLdCz Twitter : twitter.com/rohanirimu Blogger : ift.tt/2erHz3I Tumbler : ift.tt/2fHzbOt Pinterest : instagram : ========================================== Music From : www.youtube.com/audiolibrary/music Music By : Bounce Ball by Twin Musicom is licensed under a Creative Commons Attribution license (ift.tt/1bFo3O7) Source: ift.tt/295lg04 Artist: ift.tt/1NOhxSZ and Sidewalk by Audionautix is licensed under a Creative Commons Attribution license (ift.tt/1bFo3O7) Artist: audionautix.com/
Bangladeshi peoples a colorful welcome in the Bengali New Year 1421 in Dhaka, Bangladesh, 14 April 2014. Shedding the preceding year’s glooms to oblivion, people from all walks of life began to welcome the Bangla year 1421 as soon as the sun rises on the horizon. Attired in traditional clothes, women clad in saris and men punjabi, they thronged venues of cultural programmes and makeshift fairs which celebrate Bangla culture, entertainment, art and food and featured live music and performances in the capital and elsewhere in the country. Many ate traditional “panta bhat” (watered rice) with fried hilsa fish, lentil, green chilli and onion at home, restaurants and fairs. Thousands has turned out on the streets, parks and open spaces since morning, as the day is a public holiday.
18, 18-01-2014, Ilish paturi is a popular and traditional way of making hilsa curry in Bengal. The banana leaves retain the flavour of the fish as well as the spices. Any other fish can also be cooked with this recipe.
Ilish (Bengali: ইলিশ Ilish Oriya: Ilishii Sindhī: پلو مڇي Pallu Machhi Telugu: పులస Pulasa or Polasa), also spelled Elish, is a popular fish to eat among the people of the sub-continent. A tropical fish, it is the most popular fish with Bengalis and Oriyas, the national fish of Bangladesh and extremely popular in parts of India such as West Bengal, Orissa, Tripura, Assam and Southern Gujarat. Ilish also can be found in India’s Assamese-, Bengali-, Oriya- and Telugu-speaking regions and in Pakistan’s Sindh province.
খাসির মাংস কিভাবে রান্না করতে হয় । How to cook mutton / goat meat / Chevon . (Khashir mangsho ranna) . এই ভিডিওটি তে দেখা যাবে কিভাবে সহজেই আপনি স্বাস্থ্য সম্মত উপায়ে মজাদার খাসির মাংস রান্না করবেন । খসির মাংস অত্যাধিক প্রটিন এবং ফ্যাট সমৃদ্ধ খাবার । যদি আপনারা উপরোক্ত পদ্ধতিতে রান্না করেন তাহলে এই রেসিপি টি স্বাস্থ্যের জন্য উপকারী হবে আশা করি । প্রয়োজনীয় উপকরণ : ১। খসির মাংস - ১.৫ কেজি ২। আদা বাটা - ১.৫ চা চামচ ৩। জিরা বাটা - ২ চা চামচ ৪। রসুন বাটা - ২ চা চামচ ৫। লবন - পরিমান মতো ৬। পেঁয়াজ কুচি - ৪ টি ৭। দারুচিনি - ৪ টুকরা ৮। তেজপাতা - ১ টি ৯। লবঙ্গ - ৫টি ১০। এলাচ - ৫ টি ১১। মরিচের গুড়া - ১ চা চামচ ১২। হলুদের গুড়া - ১ চা চামচ ১৩। সয়বিন তৈল ১৪। সরিষার তৈল রান্নার প্রক্রিয়া : রান্নার পদ্ধতিটা ভালোভাবে দেখতে ভিডিওটি দেখুন youtu.be/WiNxGzXpnCs ........................................................................................ Necessary Ingredients : 1. Mutton - 1.5 kg 2. Ginger paste - 1.5 teaspoon 3. Cumin paste - teaspoon 4. Garlic paste - teaspoon 5. Salt - like amount 6. Chopped onion - 4 pices 7. Cinnamon - 4 pieces 8. Bay leaf - 1 9. Clove - 5 10. Cardamom - 5 11. Chili powder - 1 tsp 12. turmeric powder - 1 tsp 13. Soayabin oil 14. Mustard oil Methods of Cooking : See the above video. ********************************************************** See our other Recipes Cooking Ilish fish with arum lobe. youtu.be/7OCjLanPCeY How to cook dried fish with brinjal. youtu.be/kM7bbS1nbec Recipe of Chikpeas Borfi. youtu.be/OGNjLZHVqTk Cooking Rui fish with tomato. youtu.be/02-fnr5QBKY How to cook katla fish with gourd. youtu.be/OZWxNOubQB0 How to cook Muri Ghonto. youtu.be/VnqLJroRF9E How to cook chicken with potato. youtu.be/8Lg4ZtOlHgc How to cook hilsa fish with kochumukhi. youtu.be/AwLFsIWl368 Recipe of Spinach and Tengra Fish youtu.be/-RxPQraVAFk *********************************************************** Please Subscribe my channel www.youtube.com/c/RecipescookerBlogspot Google plus Page : plus.google.com/+RecipescookerBlogspot FaceBook Page : www.facebook.com/Hattimatimtim-328255857524393/ Twitter : twitter.com/rohanirimu Blogger : recipescooker.blogspot.com/ Tumbler : Pinterest : instagram : ........................................................................................ Music From : www.youtube.com/audiolibrary/music Music By : Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0/) Artist: www.twinmusicom.org/
Hilsa or Ilish belongs to the species Tenualosa of the family Clupeidae, order Clupeiformes. Shad or Herring are a near relative of hilsa. Locally known as Ilish, the fish is an addiction of Bengalis especially to those who originated from Bangladesh.
Each year a large number of fish are caught in the Padma-Meghna-Jamuna delta, which flows into the Bay of Bengal. It is a sea fish but it lay eggs in large rivers. After being born the young Ilish (known as Jatka) then swim back to the sea. They are caught before they swim to the sea. Ilish is also caught from the sea. However, those caught from the sea are not considered to be as tasty as those caught from the river.
Hilsa from the Padma river are traditionally considered the best-tasting. Hilsa is the most exquisitely delicious fish that titillates the palates of Bangladeshi.
Location: Town Hall Bazzar, Mohammadpur, Dhaka
Date: 1 July, 2012
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The beauty of this photogrraph is that the darker side is because of absent of light and not post processing.Kolkata and its tram tracks can never be missed out by any photographer.
Synonymous to the Bengal monsoon is "Ilish Maach Bhaaja". The most simplest yet delicious of the serving of the Hilsa fish. Deep fried after a gentle rub of turmeric and salt, the Hilsa fry is no doubt the show stopper of the whole meal.
Caption courtesy : Moon :)
A yak caravan returning from the border at Hilsa heading to Simikot bringing clothing, oil, instant noodles, sweets, electronic goods and perhaps some alcohol too.
© 2009 Dmitri Alexander
Read more about the Humla and Limi Valley section of the Great Himalaya Trail here.
Looking back at the trail that descends from Nara La. To avoid crossing the border with Tibet, the trail heads up steeply for a time and meets the main trade route to Limi.
© 2009 Dmitri Alexander
Read more about the Humla and Limi Valley section of the Great Himalaya Trail here.
Gorgeous Ilish. Fried bhindi. The tart of green mangoes. The piquant zing of mustard. The fiendish heat of chillies. A generous drizzle of mustard oil. Sublime !!!
দুধ সেমাই রান্না করুন খুব সহজেই । How to cook vermicelli with milk. ( Shemai ranna korun dudh dia ). সেমাই আমাদের দেশের একটি অতি জনপ্রিয় খাবার । ঈদ, বিয়ে, পুজা ইত্যাদী অনুষ্ঠানে সেমাই অপরিহার্য খাদ্য উপাদান । এই ভিডিওটিতে দেখবেন কিভাবে সহজেই সেমাই রান্না করা যায় । Vermicelli (Shemai) is a popular dish of Bangladesh. It is an essential food menu in Eid, marriage and puja . In this video you'll see how easily the vermicelli can be cooked . ►►প্রয়োজনীয় উপকরণ ১। তরল দুধ - ৫০০ মি.লি. ২। চিকন সেমাই - ১০০ গ্রাম ৩। চিনি - পরিমান মতো ৪। গুড়া দুধ - ৪ টেবিল চামচ ৫। দারুচিনি ৬। এলাচ ৭। কিচমিচ ৮। লবন - প্রয়োজন মতো Necessary Ingredients : 1. Liquid Milk - 2. Vermicelli 3. Sugar 4. Milk Powder 5. Cinamon 6. Cardamom 7. Raisin 8. Salt - To taste ►►Our Other Recipes : Cooking Mung Dal with Spinach. youtu.be/4XZqnfNzS9A Cooking eel fish with climbing spinach's fruits. youtu.be/kCaDOMWzm0g Coconut Chira - A Tasty Coconut Appetizing Recipe youtu.be/6pomhZDRkto Cooking Hilsa Fish With Giant Taro . youtu.be/0zQcfwE7brA Chicken Rezala Recipe. youtu.be/b_gXkkwnW0I How to Cook Lassa Shemai (Vermicelli) youtu.be/U-UROe1IfmU ►►Follow Our Social Media : ✓Please Subscribe my channel www.youtube.com/c/RecipescookerBlogspot ✓Google plus Page : ift.tt/2erHwVA ✓FaceBook Page : ift.tt/2ff3uKN ✓Twitter : twitter.com/rohanirimu ✓Blogger : ift.tt/2erHz3I ✓Tumbler : ift.tt/2fHzbOt ✓Pinterest : ✓instagram : ►►Music From : www.youtube.com/audiolibrary/music
The two-day workshop in Chandpur, Bangladesh was organized by the USAID-funded, WorldFish-led Enhanced Coastal Fisheries in Bangladesh (ECOFISH-BD) project to identify future research and development strategies for the country's hilsa fishery. bit.ly/2N7K6Sx
This is a click from morning prayers at Babu Ghat.The morning beauty of Ganga and the prayers keep you in trrance.
As an ecstatic experience, a way of life or a mode of prayer, chant connects believers to the power of the divine.
Hilsa or Ilish belongs to the species Tenualosa of the family Clupeidae, order Clupeiformes. Shad or Herring are a near relative of hilsa. Locally known as Ilish, the fish is an addiction of Bengalis especially to those who originated from Bangladesh. The body of hilsa is strongly compressed and moderately deep with dorsal and ventral profile equally convex.
The upper jaw hasa distinct central cut. Regularly arranged medium-sized scales gives a metallic silver shine. Body length may vary from 40 cm to 60 cm. A large-sized hilsa weighs about 2.5 kg. Hilsa is primarily a plankton feeder and feeds on blue-green algae,diatoms, desmids, copepods, cladocera, rotifers, etc. A change in season and age varies the feeding habit of the fish. Female hilsas grow faster, and are usually larger than males. The hilsa is known to be a fast swimmer and can cover even 60 kilometers at a time. It attains maturity in one to two years. Hilsa is a Pariah fish. Though basically a marine fish it thrives in estuarine and riverine environments. The fish is found in the Persian Gulf, Red Sea, Arabian Sea, Bay of Bengal, Vietnam Sea and China Sea.
Their habitat covers the Satil Arab, and the Tigris and Euphrates of Iran and Iraq, the Indus of Pakistan, the rivers of Eastern India, the Irawaddy of Myanmar, and the Padma, Jamuna, Meghna, Karnafully and other coastal rivers of Bangladesh. It swims upstream as the inland stretches of these rivers are the breeding grounds for the fish. In West Bengal Hilsa is available in five regions - from Farakka to Konnagor, in the sweet water region; Konnagor to Diamondharbour, in the slope of Ganges; from Diamondharbour to Sandhead, in the distributaries region of Bay of Bengal. Besides hilsa is also available in Matla and Rupnarayan River.
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In a farmer's compound near Hilsa, in the eastern state of Bihar India, cow dung cakes are dried for use as fuel.
Photo Credit: Melissa Cooperman / IFPRI
Kewpie's at 2, Elgin Road, Kolkata-25 opposite Forum is a very small restaurant serving Bengali Cuisine and so far the best and most authentic Bengali food I have tasted.
The colors here mainly dominating.....and not post edited are red and blue....Red is the color of fire and blood, so it is associated with energy, war, danger, strength, power, determination as well as passion, desire, and love.
While Blue is the color of the sky and sea. It is often associated with depth and stability. It symbolizes trust, loyalty, wisdom, confidence, intelligence, faith, truth, and heaven.