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Day 3 - Rishikesh

The weather looked gloomy with an overcast sky as we woke up. We had breakfast at the hotel and decided to visit Rishikesh today. Again we headed back the way we came yesterday and after crossing Rajaji National Park the road divides and one goes towards to Dehradun and one to Rishikesh. The drive was pleasant, as we opted Laxman  Jhula as our destination google map smartly took us via highway bypassing the main city.But at the end the roads started to get narrower lucky for us we found a parking lot packed yet as we early risers ;)
The weather was little cold compared to the planes of Dehradun with lots of breeze coming from Ganga. We walked to Laxman Jhula to cross it. Oh boy! We have no idea what local authority allows two-wheelers, cycle to cross the hanging bridge which is meant for a pedestrian. And top of it you even have some cows standing in the middle.
I am sure the people coming all the from abroad to Rishikesh for peace, meditation and self-purity do get a complete shock wi…

Making of Chocolate Charlotte

Today we have a dinner invitation; spent whole yesterday morning in thinking what would be good to prepare as I did not want to buy anything from supermarket. Since we are moving, wanted to clean the fridge without overstuffing it. So after lot of thought came to conclusion that charlotte might be best. Learnt this recipe from a friend.

A charlotte is any dessert that's moulded into a container lined with sponge fingers or boudoir biscuits (purchased at a bakery or supermarket). It’s normally easy to prepare; hardly takes 15 min.


Make the syrup by mixing equal amount of sugar and water flavour it with adding same amount of rum or brandy to taste.

First line the bottom as well as sides of a container with clean wrap & then with sponge fingers soaked in sugary alcoholic syrup. Now layer it alternatively with chocolate mousse and sponge fingers in a way that top layer should be covered with sponge fingers. Then cover with clean wrap tightly and lid. Leave it to chill for more then 12 hours.

To serve, invert dish onto serving plate and unmold charlotte. Carefully remove plastic wrap. (Variation can be done using vanilla mousse & chocolate mousse alternatively). While serving dust with icing sugar and decorate with fruits or with cold custard or whipped cream.


Well, had our dinner in one Thai restaurant where we had duck in red curry coconut sauce and red curry chicken along with shrimps in green curry basil sauce. What gives Thai food its distinctive character is a harmony in its tastes - sour, salty, hot and aromatic. Mmmm....delicious!

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