Archive for the ‘For Travelers’ Category

8 Sep

The biggest scam of the last century … read onwards.

Posted by www.rollinginbudapest.com in Budapest - Hungary, Entertainments, For Travelers, Herald News for Hungarians who speaks English!, Tourism. Tagged: , , , , , , , , .

Why did scientists claim that Pharaoh Tutankhamun’s father was Moses?

From the pen of Gerald O’Farrell, a very dubious theory came to light, which he explains in the book The Mystery of Tutankhamun. This theory goes so far as to make Moses identical with the historical ruler, Pharaoh Tutankhamun’s father, Pharaoh Ehnaton.

The discovery of Tutankhamun’s tomb was the greatest sensation of the 1920s and has remained so for decades. On the one hand, the story of the young pharaoh was a web of mysteries and intrigues, while two English-minded gentlemen, Howard Carter and Lord Carnarvon, made an inventory of the finds for ten years, while the discovery of the tombs did not go smoothly.

According to several theories, it was a simple grave robbery, and the surrounding myth and curse may have been part of a propaganda that was a series of pre-planned murders and the disappearance of eyewitnesses was the main motivation.

Gerald O’Farrell goes straight to the point where Carter lost scrolls from Pharaoh Tutankhamun’s tomb and damaged the tombstone and himself because he wanted information lost.

It was already known that Carter forged documents, manipulated photos, and wrote reports for the Egyptian Archaeological Office because he wanted to send most of the treasures found to America and Britain. Incidentally, it is worth noting that Master Carter was a collaborator of Heinrich Schliemann – German archaeologist who led the excavation of Troy, who also smuggled treasures home in a similar way.

In recent decades, several treasures kept in various institutions have been found to come from Tutankhamun’s tomb. The Metropolitan Museum has about 20 works of art from Tutankhamun’s tomb in its collection. The Brooklyn Museum owns a statue of a girl, an ointment spoon and a blue glass vase.

Many scholars have already explained the relationship between biblical figures and pharaohs. However, the most interesting theory appeared in Ammed Osman’s famous book, Moses, Pharaoh of Egypt.

He rightly claims that Pharaoh Ehnaton was an existing person, but the existence of Moses is questionable historically. On the other hand, there is ample historical evidence to support that the pharaohs may have been biblical Jewish patriarchs. Or Ehnaton was the first pharaoh to introduce the cult of Aton, monotheism, and it was among his teachings that salvation is available to all.

According to Gerald O’Farell, Howard Carter and Lord Carnarvon are not as heroes as we have considered them so far. He calls them downright ordinary grave robbers and history forgers.

We’ll never know how many artifacts Carter and Carnarvon have attributed and what happened to them, but we can be sure that if even a slight part of it was true, there was hardly a crime in history that would have ended in such a spectacular result.

I can’t promise that you can find anything evidence from Moses at the exhibition, but quite a few of Tutenhamon’s treasures can still be seen in the KOMPLEX @ Budapest. Tickets are available in limited numbers at known ticket offices or on the spot.

© by Aggie Reiter

8 Sep

Day-By-Day – Travel in Traditional Hungarian Foodies #4

Posted by www.rollinginbudapest.com in Budapest - Hungary, Dinning, For Travelers, Gastronomy - Hungary, Herald News for Hungarians who speaks English!, Hungarian cuisine historical retrospection, New Theme on its way - "Q" & "A", Tourism, Travel around Traditional Hungarian meals, Uncategorized. Tagged: , , , , , .

“Gödöllő” Style Stuffed Chicken –  Gödöllői  Töltött Csirke

To increase the taste buds pleasures we can add canned peaches

The name Gödöllő stand for a small city, a suburb area of Budapest. It was the summer resort of Queen Sissy – wife of Franz Joseph 1.

A peck into the background of the small city Gödöllő … The recipe for stuffed chicken breast from Gödöllő is an imprint of the former Baroque abundance. This dish has an upscale name, the name of an upscale place with a rich history. The stuffed chicken breast from Gödöllő and the honey kiss from Gödöllő preserve the memory of the former greatness of the eponymous city. Gödöllő was built in the XIV. century. It was founded in the 16th century, and although it became almost completely unpopular during the Turkish occupation, it was later repopulated in the XVIII century. In the 16th century, Antal Grassalkovich was the landlord of this, thanks to him, today, the defining structure of the town, the castle. Since then, Gödöllő and Gödöllő Castle have been direct witnesses to many turning points in Hungarian history, and the accommodation of countless famous figures.

Chicken breast is a good food in itself, but from now on it can be varied and it bears well if it is supplemented with all kinds of delicacies. In this way, mushrooms, liver and green peas can be included in the spirit of the Gödöllő filling. The stuffing could be a rich food in its own right, but along with the meat and the garnish it offers, it’s a truly fabulous feast.

The recipe  the most stuffed chicken legs, shows the love of hiding food in other food… Try with bigger parts in the beginning, it will be easier doing the fillings.

Ingredients for 4 persons – Preparing time cca 60-80 mins.

4 whole chicken legs with their skin  left on, or if taste may have chicken breast meat, 151-200 g chicken liver, 2 rolls of soft bread, 100-150 g green peas,100-150 g mushroom, 100-150 g bacon, 2 eggs, 50 ml milk,1 handful of chopped parsley, 1 tbs of lard or butter,salt, pepper to taste, 3 tbs breadcrumbs.

Chop the bread roll, mashroom, liver and the bacon.Star frying the bacon in a  cooking vessel. Remove the bacon, saute the liver and the mashroom in the grease of the bacon, then mash the liver when cooked. Add the peas, cook for a while, thenafter mnix parsley together. Season with salt and pepper. This will take only 10-15 mins. Poor milk on the bread rolls, mix it together with the liver, eggs and mash. Add some breadcrumbs to it and there you go the filling is ready. Now come the chicken legs. Use your fingers to loosen the skin of the chicken legs and take a small spoon to stuff the mixture under the skin. Put  a little grease into the roast pan or tray. Place the chicken legs in it, add some grease on top of the chickens. Bake them in the oven until the get a golden color. Upon the baking time grease them to avoid the skin to open while baking and skin won’t open with the stuffing.  The heat has to be 140-150 celsius that will bake the chicken and will not burn. Do the baking cca. 20 mins. Good to know … When working with chicken skin, make sure no feathers are left on it. Can easily burn over the fire.

May read more about other traditional  Hungarian dishes by visiting previous recipe @ “Q” & “A” Culinary Heritage Into Hungarian Kitchen. 

© by Aggie Reiter

7 Sep

Day-By-Day – Travel in Traditional Hungarian Foodies #3

Posted by www.rollinginbudapest.com in Budapest - Hungary, For Travelers, Gastronomy, Gastronomy - Hungary, Herald News for Hungarians who speaks English!, Hungarian cuisine historical retrospection, New Theme on its way - "Q" & "A", Tourism, Travel around Traditional Hungarian meals. Tagged: , , .

Beef Style “Budapest˝  – Budapest Bélszín

“Q” What kind of  beef meat is to buy, to suit to cook ˝Budapest˝ Sirloin?

“A” The fillet beef is an expensive cut of beef but make sure to get the middle section and not the tail ends – the plumper the better – also make sure the butcher does not fold or roll up the fillet to make it look rounder. It needs to be the middle cut of the fillet.

The ˝Budapest˝ Sirloin is a beef roast dish with mashroom, goose liver and green pea ragout. It can also be easily prepared at home and is something typically found in restaurnts as well.  Can be served having rice or patatoes, but yet some like it with French fries.

Ingredients for 4 persons – Preparing time: 45mins

One large onion, salt, 1/2 tsp pepper sweet red paprika powder, 200 goose liver, 100 g smoked ham or bacon, 1 Hungarian sweet yellow pepper, 200 g mashrooms, 1 large tomatoe, 150g green peas, 600 g fillet of beef, 1/2 handful of parsley, oil for the stew and for the grill.

Cooking: Cut the smoked ham and the veggies into pieces. Dice the onion finely. Heat the oil in a saucepan and sweat the onion in it until translucent. Add the ham into the pan and fry until crisp. Deglaze the pan with some stock then add the sliced pepper, tomatoes, mushrooms and paprika powder. Cook over high heat, stirring lightly continuously til the veggies are browned. Add then the peas and continue cooking on lower heat until they are tender. Seasoning with salt, pepper and parsley. Now cut the beef and the the liver into slices, flatter a little with the palm of your hand. Heat the oil in a skillet and grill the for around 5 mins on both each side until the center is medium rare and in the same skillet grill the liver for about 1to 2 mins. (keep in mind only grill the goose liver when all is to be served cause it cools down quicky.) The place half of the ragout on a serving dish and on the  fillets and the liver on the top. Place the rest of the ragout on each of the fillets and on top the goose liver. For side dish can have rice, potatoes or French fries.

There are other beef styles in Hungarian which are popular, just as forexample the Beef Stroganoff Style with mushroom, gherkins and shallot in creamy sause (see here @ previous recipe: https://rollinginbudapest.com/2020/06/08/part2-continue-gastronomy-inherited-over-50-years-of-russian-rule-hungary/

© by Aggie Reiter

24 Aug

Day-By-Day #5 … Hungarian Cruisine – Palóc Style Soup

Posted by www.rollinginbudapest.com in Budapest - Hungary, Dinning, For Travelers, Gastronomy, Herald News for Hungarians who speaks English!, Hungarian cuisine historical retrospection, Hungary., New Theme on its way - "Q" & "A", Tourism. Tagged: , , , , .

Palóc Style Soup – Palóc leves

The Palóc were a tribe of people of Slovak origin who settled in North-Eastern Hungary from where this soup originates.

The writer and MP, Kálmán Mikszáth, who is often referred to as the Great Palóc, asked János Gundel, the founder of the most famous dynasty in Hungarian gastronomy, to make him a dish that would be characteristic of the region where the Palóc folks live and with their cuisine. The most widely known village of the Palóc region is Hollókő – Hungary. The village is declared a world heritage site by UNESCO in 1987. The landscape of the village perfectly fits into fairy tale. The venue comprises 58 heritage buildings that are representative of 17th century village architecture.

The origin recept calls for mutton or lamb, yet if  prefer can also subsitute for pork or beef. Keep in mind, different meat pieces cook shorter and/or longer. Many people add some fresh dill or some drops of vinegar to it  depending on theindividuals taste.

Receipt for 4 people – preparation time 40 to 90 mins.

Ingredients: 900 g pork, beef or mutton, 1 big onion, 250 ml sour cream, 1 handful green fresh or fozen beans … In Hungary green and yellow beans are available. Growing in the season having fresh and if out of it the frozen one are cooked. Two médium size potatoes, 4-5 Bay leaves, sweet red paprika powder, dalt, ground caraway, ground pepper to taste and 1/2 tbs flour. A hint … add as many or as a few potatoes and beans as prefer, but roughly cca 1 medium potatoe and about 150 g beans/person to serve.

Cooking: Chop and fry the onions and season with bay leaf and caraway. Cut the meat in cubes, Wash and place them into a saucepan with the fried onions. Season with red paprika powder and some ground black pepper and stew slowly until about the meat is half tender. Add potatoes, cook and sauté them a little bit longer. Pouring water on it if needed and boil. Add the green or yellow beans and cook on for 10-15 mins more and look afterwards that all parts are cooked well. When the soup is ready, set aside to cool down a bit.

Next to thicken with the sour cream first take a seperate bowl in which add a little flour and mix together. Be careful when addig sour cream. Make sure to have non boiling temperature. Might wish to use a strainer, but addig the sour cream to the less hot soup it will be easy to mix the two.

To read more about traditional Hungarian soups, visit previous receipt @ “Q” & “A” Culinary Heritage Into Hungarian Kitchen.

© Aggie Reiter

21 Aug

Day-By-Day #4 … Hungarian Cruisine – Bean Soup á la Jókai

Posted by www.rollinginbudapest.com in Budapest - Hungary, Dinning, For Travelers, Gastronomy, Gastronomy - Hungary, Herald News for Hungarians who speaks English!, Hungarian cuisine historical retrospection, Hungary., New Theme on its way - "Q" & "A".

Bean Soup á la Jókai

(Jókai Bableves)

The soup is named after Jókai Mór who was a famous Hungarian novelist of the 19th century and this soup was his favorit. The bean soup is an exceptionally luscious dish. The flavor of the delicious vegyies mix with knuckle, sausage. At the end  may serve with 1-2 tbs of sour cream it brings the taste you cannot let go, simply marvelous  …  and nowonder just as the novalist you will love this bean soup. It is really a mouthwatering soup with the scrumptious smoky meat  that brings a perfect harmony of taste.

In Hungary the dried beans are grouped according to hardness, most Hungarian sorts have to be soaked well. By soaking the beans will grow and allow a shorter in time for cooking. The soup also preserves the most nutrients, and get the benefits of all proteins, vitamins and minerals.

Good to Know … It is common knowledge that beans are difficult to digest, but if at first only cook the beans in in cold water and after boiling  pour the  hot water off  twice, thenafter in fresh water cook with smoked meat, we get a much lighter soup and less harm to digest.

Receipt for 4 persons  – preparing time: cca 90-120 mins.

Ingredients:  300 g dried beans (soaked overnight), 300 g smoked pork sausage and ham shank, 1 celeriac root, peeled and diced, 3- 4  medium size carrots, 1 parsnip, 2-3 bay leaves, 2 tbs oil, 2 tbs flour 1/2 tbs sweet red paprika powder (but if prefer hot then use stronger one), 2 garlic cloves crushed, salt, peppercorn, vinegar to taste, hot chilli paprika on the top to feel the heat of the soup,  2-4 tbs sour cream, 2-3 tbs tinny rolyale (levesbetét).

Cooking: Soak the beans and the smoked ham overnight seperatly. Discard some of the water if too salty (it depends how smoked it was previously), pour some fresh water in the pot. Put them with bay leaves, peppercorns and sausage in a casserole and bring it boil over low heat. The same pot can be in use as soaking and cooking. Peal and cut the carrots, parsnip and celeriac. After 30-40 mins or when the beans and ham are already tender may add the vegyies to the casserole. Heat the oil in a small frying pan, add flour, keep stirring and heat it until it turns light brown. Take it off the heat, then add papirka powder and  sliced garlic. Take alittle out of the soup and add it to the roux, quickly mix well to get a liquid gravy. Stir th eroux into the soup, so it will thicken and bring it to boil. Add the tiny dry royale into the soup. Within that it will require 10 mins further cooking, best to know when ready seeing the royale slowly floating up to the top of the soup, then cca 3-4 mins and served.

To read more about traditional Hungarian soups, visit previous receipt @ “Q” & “A” Culinary Heritage Into Hungarian Kitchen.

© Aggie Reiter

19 Aug

Day-By-Day #3 … Hungarian Cruisine – Sour Cream Potato Soup with Sausage

Posted by www.rollinginbudapest.com in Budapest - Hungary, For Travelers, Gastronomy, Gastronomy - Hungary, Herald News for Hungarians who speaks English!, Hungarian cuisine historical retrospection, Hungary.. Tagged: , , .

As many already know by visiting Hungary or friends who have found out the for the Hungarians generally love soup. Hungarian cuisine is charactersed by light and heavy soups with herbs and also soups made of fresh fruits, creamed veggie side dishes, warm pasta dishes, fricassees, and of course countless variation of selicious sauces. Then comes te variety of fried, braised and cooked beef, pork, lamb an poutry dishes, oh and almost left out the mouthwatering fish from the lakes and river at Hungary. The history of Hungarian is a nutritional evolution accepting combining good ideas and even incorporating dominances … a synthesis of ancient, normadic, Slavic, Turkish, Italian, German, Austrian and French influences.

The Soup is an integral part of a meal at the table, but that doesn’t mean all Hungarians are dieing for soups, Some like it hot … spicey but not nessesary. Soup is an integral part of a meal in Hungary and one of course the first meals that come to your mind will probably the goulash soup.

Soup of the Day  – Creamy Potato Soup with Sausage

(Tejfölös burgonyaleves kolbásszal)

Receipt for 4 persons – Preparing time: 45-60 mins.

Ingredients: 4 big potatoes, 150 g smocked sausage, 3 tbs. oil, 2 tbs. flour, 2 tbs. sweet red paprika powder, 2 bayleaves,120 ml. sour cream,1 tbs.  vinegar, 1 small piece celery root, salt and pepper to taste.

Cooking:  Peel, cut the potatoes in large size of cubes.Slice sausage. Chop celery into 4 huge pieces. Add cca 3 times  as much water, salt, pepper and byleaves. Boil it until the potatoes get soft. Be sure to have enough water covering the potatoes. Then when its cooked , prepare the roux (hungarian – rántás) Heat the oil in a pot  then add flour, stirring constantly. After getting light brown, pull away from the fire and add one tsp of red paprika. Mix  some of the roux slowly with the potatoes. Follow sour cream. Take some of th gravy from the soup and mix it with the sour cream. Thenafter bring it to boiling point once more. When cooked as tasting adjust a little vinegar and salt if necessary.

Also, there ar some houeholds and regional variations… some people addsautéed onion as they make the rough, other like to put carrot and/or marjoram. Some people eat  with the potatoe soup the celeriac.

Sour cream (tejföl) it is a diary product that is produced by souring heavy cream very popular in Central and Eastern Europa. Mainly sold with 15% to 20% milkfat. It curdles less when cooked or added to the hot soup.

Hungarian smoky sasauge (Füstölt kolbász) is finely ground and contains nice  color red paprika than the Western sausages.

This soup is a fine example how something so simple can taste so good.

To read more about Hungarian soups, visit previous receipt @ “Q” & “A” Culinary Heritage Into Hungarian Kitchen.

© Aggie Reiter

18 Aug

Day-By-Day #2 … Hungarian Cruisine – Green Pea Soup

Posted by www.rollinginbudapest.com in Budapest - Hungary, For Travelers, Gastronomy, Gastronomy - Hungary, Herald News for Hungarians who speaks English!, Hungarian cuisine historical retrospection, New Theme on its way - "Q" & "A". Tagged: .

Gastronomy, cooking and food have always been quintessential elements of Hungarian culture and consequently Hungarian cuisine boasts a wide array of diverse and unique characteristic flavors. The Hungarian cuisine is an evalution of a 1000 year long history based on Hungary’s favorable geographical conditions as well as the heritage of traditional farming, small scale food and crop production. By-the-way … Pea soup has been eaten since antiquity … it is mentioned in Aristophanes’ The Birds, and according to one source “the Greeks and Romans were cultivating this legume about 500 to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup.

Green Pea Soup

(Zöldborsó leves)

This is a very easy to prepare this delicous soup, especially during the season when fresh peas are out to purchase. A fast and light soup, wonderful on hot summer days. Can use fesh, frozen or canned peas. If using canned peas, rinse them well.

The Hungarian veggie soups can be light soups and thick soups. To make the soup thicker make it with light roux. Depending on the season … green pea, cauliflower, green beans are almost regular soups for the Hungarians.

For 4 person – Preparing time 30 mins.

Ingredients: 500g green peas, 1-2 medium size carrot, 1 parsnip, 1 small chunk celleriac root, 1 small onion, 1 bunch of parsley, 3 tbs. oil, 1 tbs flour, 1 tbs. sweet red paprika powder, salt, black pepper as preferred.

Cooking: Heat the oil in the pot, sauté onion until glistening on medium heat for cca. 5 mins. Adding the cut up vegyies and sauté up 3mins. Scatter flour on top,  stir (practical with wooden soup) for a minute. Removing the pot from the heat add the red paprika. Add cca. 1 liter cold water, let it start to boil. Add the green peas.  When the veggies is done ad the dumplings, cook for 3-4 mins.  until the dumplings and veggies are tender.

Dumplings: 200 g wheat flour (1 cup), 1 egg, pinch of salt, 1 dl, cca 1/2 cup cold water (it should be smooth not hard)

Just a hint … with fresh peas is the best. Can be easily in use of frozen peas, cause peas freeze pretty good. May add alittle sugar, it will not sweeten the soup but the peas will taste yummy.

To read more about traditional  Hungarian soups, visit previous receipt @ “Q” & “A” Culinary Heritage Into Hungarian Kitchen.

© Aggie Reiter

15 Aug

Kashmir @ Kupwara District Receives Electric Current – India

Posted by www.rollinginbudapest.com in For Travelers, Herald News for Hungarians who speaks English!, Tourism, Travel. Tagged: , , , , , , , , , , .

This slideshow requires JavaScript.

The Kashmir’s Kupwara District Gets Electric Current Power for the First Time Since Independence.

Last village along LoC ( land of Control) 

The Keran village is cut off from the district for nearly six months every year due to the heavy snowing- heights of nine to 12 feet during the harsh winters, and the COVID-19 lockdown. The Kupwara district administration connected 3 villages located along the Line of Control in Jammu and Kashmir’s Keran area to the national electricity grid, ending a wait since Independence for power supply. The tasks  ere not easymcaused by the  shortage of manpower for the work after restrictions of lockdown due to the COVID-19 pandemic.

It is an arduous five hours journey to Keran on a fair-weather road that meanders through apple and walnut orchards of the Kashmir Valley and the Pherkian Pass at 10,000 feet in the Shamasbari Ranges.

A power grid has been installed. This will now provide the village with electricity for 24 hours. It will also help residets get rid of noise and pollution caused by the diesel generator set in the area. With the electricity project nearing its completion, the local administration constructed and improved roads in the area.

The government has also given the go ahead to plans to construct 100 new panchayat offices adding to repair another 100 buildings.

For three hours of electricity, the Keran area, with a population of 14,000 in four panchayats, was till recently dependent on three old diesel generator (DG) sets, for which fuel was transported from the district headquarters.

Installed over decade back, the three DG sets were prone to frequent breakdowns further disrupting the meagre power supply, more so in winters when conducting repairs are next to impossible. In 2012, the area’s residents were hopeful that a solution to their power problems was found. The plan was to extend power lines to Keran and establish a grid station. But hopes started to with as no substantial progress was made on the project for nearly seven years, apart from the installation of some solar lighting systems that had limited efficiency even during the summers for some villagers. Not being directly connected to the national power grid threw Keran into extreme backwardness with lack of industries and limited access to medical facilities and television.

All the essential commodities, especially food items and essential drugs are stored in advance for an year in the area to cater to the winter requirements during the cut off area. It was among 112 districts of the country that were chosen for quick and effective transformation.

The Kupwara district administration swung into action deploying multi disciplinary teams to ensure corridor clearance for the entire stretch of the electricity line, that passes through several villages, steep slopes and dense forests.

It may seem as a  small project for the district, but has hugely triggered revolutionary changes in the lives of the common masses starting from switching on a television set as and when they want, to better healthcare, water supply, lift irrigation systems and impacting almost every walk of life now dependent on power supply. The people who were living on the zero line are very pleased for the change to come.

Cultural heritage of Kashmir is multi demensional as the variegated backdrop of its phyisical exuberance which has nursed and inspired it all along. Its sanctity and evergreen stature can be conveniently inferred from the chast shimmering snow, with its virgin top to toe, adorning the towering peaks of its mountainous periphery. Rosy blush lending perennial health to our warbling brooks, roaring waterfalls and sedate and solemn lakes. To crown all, this verynectarine glow has most meanfully groomed out metal  attitude to glean unity  amidst  seeming diversty.  It is a nonstop mental journey with no mile-posts to cool its heels upon. This is a Happy Valley..

Adding Culture – Tradition – Dance, Craftworks and Cuisine.

Culture and Traditional … Jammu’s Dogra is very different from the Kashmiri culture. The Dogra culture is instead much similar to that of neighbouring Punjab and Himachal Pradesh. Traditional Punjabi festivals such as Lohri and Baisakhi are celebrated with great zeal and enthusiasm throughout the region, along with Accession Day, an annual holiday which commemorates the accession of Jammu & Kashmir to the Dominion of India.

It is important to note that Kashmiri culture is predominantly followed only in the Kashmir valley and Doda of the Chenab region. Jammu and Ladakh have their own distinct cultures that are very different from that of Kashmir.

Handicrafts … Handcrafts have been the main-stay of the State’s Economy since Centuries. The dawn of modern era of industries least affected the viability of the crafts that always had the capacity to hold sway in even International Markets. The Wanvun, Roaff, carpet/shawl weaving Kaleenbafi and Koshur Sufiana forms a very important part of Kashmiri identity.

Traditional Dance … The Dumhal is a famous dance in the Kashmir valley, performed by men of the Wattal region. The women perform the Roaff, another traditional folk dance. Kashmir has been noted for its fine arts for centuries, including poetry and handicrafts.

Cuisine … holds a unique place among different world cuisines … having  good resources of  water spread area in the shape of streams, rivers, springs and Irrigation sars. Thus has tremendous  scope for development in fisheries  sector both in trout and food fisheries. Also keeping up with the tradional the Salted tea or Noon Chai also called Sheer Chai is the traditional drink and is cooked in a Samavar, a Kashmiri tea-pot. Kashmir has been noted for its fine arts for centuries, including poetry and handicrafts. Kehwa, traditional green tea with spices like cardamom, Saffron and almond, is served on special occasions and festivals. Kashmiri weddings are regarded incomplete without the Kashmiri traditional food known as Wazwan, which is typically spicy food cooked by the traditional cooks (Waz). Wazwan is a multi-course meal in which almost all the dishes are meat-based.

Kashmir a.k.a. witnessing many spiritual gurus who migrated from their homeland to Kashmir.

© Aggie Reiter

 

11 Aug

“Incredible Construction” World’s Highest Railway Bridge – Connect @ Kashmir With the Rest of Incredible India

Posted by www.rollinginbudapest.com in For Travelers, Herald News for Hungarians who speaks English!, Tourism, Travel. Tagged: , , , , , , , .

This slideshow requires JavaScript.

Kashmir has often been referred to as “Heaven on Earth.” The heart of the area is the fertile “Vale of Kashmir” (The Valley), which lies between the Himalayas and the Pir Panjal mountain range.

The world’s highest railway bridge in India over river Chenab in Jammu and Kashmir will be completed by December 2021, and will connect the Valley with the rest of India by rail for the first time.

The construction work of the bridge was accelerated in the last one year under the direct supervision of the top echelons of the central government. It is most challenging task in the 150-year-long history of the railways. 

As seen above the massive arch-shaped structure, being constructed in hostile terrain. Had been in use over 5,462 (18,379 ft) tonnes of steel  above sea level on the India side of Kashmir and will be 359 metres above the river’s bed level. The bridge has a central span of 467 metres. The height of Qutab Minar – Delhi 72 metres and that of the Eiffel Tower – Paris  324 metres.  The maximum designed wind speed for the bridge is 266km/h.

Designed to withstand wind speeds of up to 266 km/h, 1.315-km-long, by withstand Blast, Earthquake of Intensity 8. An incredible “Engineering Marvel”!

The Srinagar Leh power transmission line 220 KV Srinagar-Alusteng-Drass-Kargil–Leh power transmission system have also been completed. Ladakh now stands connected to the national grid. This has ensured grid connectivity and reliable quality power supply to the Ladakh region in winter and surplus power can be evacuated from there in summer, reducing reliance on diesel, boosting economy and protecting environment. The semi ring road in Jammu will be completed also by next year and all land acquisition and related hurdles have been removed. In this project, 30% of the work has already been completed. Major roads like Jammu–Akhnoor Road, Chenani-Sudhmahadev Road works has been accelerated and also has been earmarked for rebuilding of health institutions.

The Udhmapur-Katra (25 Km) section, Banihal-Quazigund (18 Km) section and Quazigund-Baramulla (118Km) section have already been commissioned. The last remaining section, the 111 km Katra-Banihal section is currently under execution. The 126 km out of 174 km of tunnels on this section has already been completed.

There has been a greater push in the last one year for implementation of various projects, practically every sector and provides for massive investments in basic infrastructure also  meant for strengthening socio-economic infrastructure and balanced regional development of Jammu and Kashmir.

The Chenani-Nashri Tunnel is the India’s longest road tunnel under construction in Udhampur district of Jammu and Kashmir. The 9.2 km long road tunnel is a major road tunnel project in Northern India and biggest of the country. Chenani-Nashri road tunnel is also known as Patnitop Tunnel also one of the longest tunnel in Asia. The Shivalik mountain range of the great Himalayas will host the India’s longest 2 way traffic road tunnel

Jammu and Kashmir, particularly the Kashmir witnessed the worst-ever floods in 2014 therefore a number of projects have been taken up to prevent floods. The Jhelum recovery project was a key one aimed at increasing the carrying capacity of the river Jhelum and the flood spill channel.

Further might be  of interest:

Tallest … Fastest … Longest Railway Tunnel … Under Sea Level  … High Speed Rail in India.

Tallest: Since 2019, the tallest building in India has been Lodha The Park 1 in Mumbai at 268 metres (879 feet). Multiple taller buildings are under construction as well as multiple taller buildings are on-hold. Mumbai has the highest concentration of high-rise buildings in India.

Fastest: The ambitious “bullet train” project between Ahmedabad and Mumbai is set to be a test of the credentials of the country’s infrastructure prowess. India’s first bullet train between Ahmedabad and Mumbai is likely to be completed by 2022, the year marking 75 years of India’s Independence. Also incated that the project would be completed by 2022, much before the earlier deadline of December 2023. The foundation stone of the project, which will get a soft loan of Rs 88,000 crore from Japan, will be laid on September 14 by Prime Minister Narendra Modi and his Japanese counterpart Shinzo Abe.

Longest: India is the fastest growing industry of mega structure of Civil work,whether its bridges, amazing cloverleaf or elevated freeway in Indian cities. Indian road and rail network are one of the largest transport network in the world and bridges,Tunnels play a major role to complete the connectivity across the country. There are many longer tunnels under construction in the Himalayas ranges as part of Indian railway. Most of the tunnel in India are located in Western Ghat and Himalayas ranges. Maliguda Tunnel is the highest broad-gauge railway tunnel in India and the second highest in the world.

Under Sea Tunnel for India’s bullet train project to be conclude by August, 2022.
Presently both Japanese and Indian professionals are working diligently on ensuring to build a tunnel inside
the creek near Thane/Mumbai.

The dfference between tall and high bridges can be explained in part because some of the highest bridges are built across deep valleys or gorges. For example, (as of 8 February 2020) the Duge Bridge is the highest bridge in the world, but only the tenth tallest. This bridge spans a deep river gorge. The bridge’s two towers, built on either rim of the gorge, are 269 m (883 ft) tall, but due to the depth of the river gorge,
the deck height of the Duge Bridge is 565 m (1,854 ft).

Longest Railway Tunnels of India: The 11.2 km long Banihal railway tunnel is India’s longest railway tunnel and and Asia’s 2nd longest railway tunnel. The great tunnel is located on the highest mountain pass on the eastern Pir Panjal range in middle of Himalayas. Indian Railways is closer to finish the work on India’s longest transportation railway tunnel. The longest tunnel of India is successfully pass its train trial run through Pir Panjal tunnel being the longest rail tunnel in India. The Karbude tunnel is 6.5 km long and one of the India’s biggest engineering marvels is located on the Konkan Railway route near Ratnagiri in Maharashtra. Karbude tunnel is known to be the longest rail tunnel on Konkan railway line situated between Ukshi and Bhoke station.

Last but not least … For many, when they hear the word KASHMIR, Kashmir shawls, women’s top garments and shoulder bags would slip through their mind. Many may know they are ancient Indian industry products in the Himalayan mountains, lower Kashmir province. Even today, many people know and are looking for these special products … and now @ Kashmir also to be known about the World’s Highest Railway Bridge.

© Aggie Reiter

28 Jul

Herald News – Reopening Tutankhamun Exhibition @ Budapest

Posted by www.rollinginbudapest.com in Budapest - Hungary, Entertainments, For Travelers, Herald News for Hungarians who speaks English!, Hungary. Tagged: , , , , , , , , , , , .

This slideshow requires JavaScript.

Wondering & Wandering Back in Time – Through 1334 – 1325 BC. 

Like much else, all the mysteries and treasures of the Tutankhamun Exhibition were quarantined in March at the KOMPLEX on Király utca (King Street) Budapest. The organizers, on the other hand, ensured the supervision of the treasures from the first moment, in addition to the appropriate security measures, and provided continuous guarding of the relics even during the temporary closure. Now, in the period of reopening, the organizers of the exhibition have placed tremendous emphasis not only on the treasures of incomprehensible value, but also on maintaining the health safety of visitors.

“The reopening of the Tutankhamun exhibition is not only for those interested, but being on a kind of holiday to Egypt. A surprise and a special offer: on July 30 and 31, one child per family can view the exhibition for free of charge … only applies to children aged 6-14. Those who arrive on the first few days of the reopening of the Tutankhamun exhibition will have a special experience,” said the communications manager of JVS Group Hungary.

Items seen through the slideshow have been at first glance in 1922 discovery of over 5,000 artifacts by Howard Carter  @ Tunankhamun’s Tomb. Some of his treasure has traveled worldwide and  after the lockdown quarantines the Budapest’s locals and foreigners staying, living in Hungary needn’t have to travel … especially now-a-days … to Egypt nor to London to see and get the feeling visiting the long gone past Egyptian New Kingdom – 18th Dynasty.

The Egyptian Supreme Council of Antiquities allowed tours beginning in 1962 with the exhibit at the Louvre in Paris, followed by the Kyoto Municipal Museum of Art in Tokyo, Japan. Needless to mention exhibits drew in millions of visitors. Between 1972–1979 exhibit was shown in United States, Soviet Union, Japan, France, Canada, and at the era of the West Germany.

© snaps – Aggie Reiter

« Older Entries
Newer Entries »