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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…

Madras Filter Coffee

My addiction to coffee is old an old one. My morning does not start without coffee on weekdays. I am not quite human still have my morning coffee will probably describe it best.  In India coffee is very different from West.  I came to know recently that Indian Coffee Board is head quartered in Bangalore.  The main coffee producing region of India(hills of Coorg, Niligiris and Wayanad>) are not very far off Bangalore.

This coffee I got today morning while on way to office. A good link to follow. Some quote from Wikipedia about how it is prepared if you are interested.

South Indian coffee is brewed with a metal device that resembles two cylindrical cups, one of which has a pierced bottom that nests into the top of the "tumbler" cup, leaving ample room underneath to receive the brewed coffee. The upper cup has two removable parts: a pierced pressing disc with a central stem handle, and a covering lid.The upper cup is loaded with fresh ground coffee mixed with chicory (~2 tablespooons of mixture per serving). The grounds are gently compressed with the stemmed disc into a uniform layer across the cup's pierced bottom. With the press disc left in place, the upper cup is nested into the top of the tumbler and boiling water is poured inside. The lid is placed on top, and the device is left to slowly drip the brewed coffee into the bottom. The chicory sort of holds on to the hot water a little longer, letting the water extract more flavor from the coffee powder. This makes the decoction a lot stronger as compared the typical western drip coffee, the decoction is so strong that you'd need only 2-3 tea spoonfuls of it to flavor a 150ml milk. Where as the western drip coffee is quite watery to taste.
COFFEE.SYS Not Found: User startup disabled. ~Author Unknown

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