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Incredible India – Day 13, Paragpur to Amritsar, India.

Posted on April 13th, 2011

[nggallery id=481]Arriving in Amritsar, India in the Punjab province we were treated to lunch at one of it’s oldest and post popular restaurants, the Bharawan.

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After enjoying a delicious vegtable ‘tali” lunch, we head to shoot segments at the Golden Temple.  Getting there is a bit of a challenge since you cannot park near the temple.  So, you have to find a parking area and take a rickshaw through the market to get there.  The Golden Temple is visited daily by an average of 70,000 people.  All these people are fed, and than most will go to pray in the Temple, or go for a dip in the large pool surrounding the temple.  In the food preperation area you can see hundreds of people prepare vegetables for the meals.  There are large pots where different lentel recepies are prepared, and large grills for cooking nan-bread.  All of the workers donate their time preparing the food as part of their belief system.  Amritsar, India is famous for being the home of the Golden Temple, one of the most ancient and fascinating cities in India.  It is an important seat of Sikh history and culture.  It is the gateway for travelers coming to india on the overland route from Central Asia.  The Golden Temple was founded by the fourth Guru of teh Sikhs, Guru Ramdas, and completed by his successor Guru Arjan Dev.  It is famous for it’s full golden dome, one of the most sacred pilgrim sites fro Sikhs.  The Mandir is built on a 67-foot square of marble and is a two-storied structure.

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After filming at the Golden Temple we also shot some TV segments in the main market which is open 24/7.  From there we went to a special dinner prepared for us by Surjeet’s Food Plaza, one of the most famous fish restaurants in northen India!  For our dinner the owner personally prepared their specialty, Amritsar Fried Fish.  For this recepie they use Singhara (a species of catfish), & Sol (what we know as Bowfin).  The Singhara are filleted boneless, fried only to sear the special seasoned coating, than fried a second time to make sure it is cooked just right.  The Sol is also filleted boneless, cubed, seasoned in a special sauce and then places on a skewer and cooked in a clay own.  Surjeet also prepared mutton and chicken in the clay oven as well as preparing traditional lentil dishes.

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That night we stayed at the comfortable Country Inn & Suites.

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