Shining Star Resort
Travel Blogs from Khajjair
... but still you have to give me some points for courage or insanity (whatever u say) to go to such place.
In our hotel, the welcoming hotel manager has organized a proper bonfire and we sat down with some strange looking guys. Our hotel was just beside the river, or more accurately said just beside that old hanging bridge. The buzzing sound of river was very clear there and the whole environment turned little bleaky as you could expect any winter ...
... for some time, we took break from reality and went into a hotel for food, and there it seemed like we were the first customers from the morning, which I hope now shouldn’t be true. We started ordering the food and were completely stunned when we saw the food menu, half of world was there, French cuisine, Lebanese, Israeli, everything was there and the deal breaker was that all of them were cheaper or at almost same rate as any other Indian dishes. I ...
... friends, who arrived the day before and found a yoga studio, so I continued my lessons resulting in me being no closer to enlightenment and no more flexible than when I started. But I can do a headstand without falling over now, so that's progress.
The difference between Dharamsala and Rishikesh could not be more pronounced, largely owing to religious differences and the Beatles. Where Buddhism is generally a more solitary approach, Hinduism is larger on outward ...
... and sore throats. He has also led a few early morning yoga sessions which have been interesting.
In Mandi we stayed at the Raj Mahal Palace (no, not the Taj Mahal). The accommodation was far from palatial but it was worth it to spend the evening in the company of King Sen. Apparently there are still around 5,000 Kings in India, although many now don’t use their titles as they are fairly meaningless. ...
... into a small room and took part in making thanthuk and momos from scratch. Getting the hang of the Tibetan techniques, we were able to enjoy our creations.
The cooking class was great and memorable, but not because of the food. Sangey, our Tibetan cooking instructor, was a Tibetan escapee. Sangey freely opened up to us about his life and how he got himself from the Chinese ruled Tibet to owning his own cooking school at McLeod Ganj in India.
With passion and glassy ...
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