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Fruit and Vegetable Carving

Taking fruit and vegetable carving to a whole new level at Singapore's Boat Quay.

Fruit carving Singapore Boat Quay vegetable carving

Oct 17, 2011

Ganesha's home in Singapore

A couple is hours after checking into my hotel in Singapore I decided to head out and see Ganesha to seek his blessings for my journey. So I headed out to the Sri Senpaga Vinayagar Temple near Ceylon road. The temple is beautiful and has Ganesha's strong presence. Started in 1890
Oct 16, 2011
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Jodhpur, the Blue City

The fourth stop on our upcoming spiritual adventure is Jodhpur, the blue city in Rajasthan. From Amritsar we make our way south, leaving the state of Punjab and entering the culturally rich and colorful state of Rajasthan. Our first stop is Jodhpur, the blue city. The city
Oct 15, 2011
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How to wrap a traditional Rajasthani turban

When I was in Chandelao in May of 2011 I met a local villager who was kind enough to demonstrate for me the art of tying a traditional Rajasthani style turban. Watch the video below. What appears to be an endlessly long piece of fabric wraps a countless number of times a
Oct 14, 2011
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Empowering the Women of Chandelao

Just outside Chandelao Garh, the now boutique hotel which was once the residence of the former rulers of this region, is Sunder Rang. Sunder Rang is an Arts and Craft center set up to help empower the local village women. Here they create a variety of traditional Rajasthani art
Oct 13, 2011
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The quaint village of Chandelao, Rajasthan

Tracing our upcoming spiritual adventure to northwestern India we leave Amritsar in the north and head south back to Delhi and from India's capital we take an overnight train to Jodhpur, Rajasthan. From here we travel by road another 40kms to the village of Chandelao. I had the
Oct 13, 2011
1 MINUTE READ

The Indian drumstick

In South India, a drumstick is not something used to make music but an unusual vegetable, almost unknown in the United States. The long pods come from a tropical tree and are prepared in a multitude of ways, most often in the light lentil and vegetable stew called "sambar." T