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Last week, Michael and I traveled across the pond to explore parts of Spain and Portugal. Two countries and three major cities, we celebrated that last days of our twenties with wine, culture, sightseeing, walking up hills, café con leches and of course each other. We had some bad weather and caught a cold, but that did not stop us from indulging in paella, bocadillos, and watching the lighting of Christmas trees revealing Black Friday madness.
Read MoreIts been over 4 years since I last visited India, and this time I was far more excited to see it from the eyes of my husband and my parents by my side. This trip was more than special as Michael and I were celebrating our one year wedding anniversary and introducing him to roots of my ancestors but also exploring parts of India in which I have never been. We started off our trip in Bangalore and ended the 2 week journey in Ahmedabad, my parent's hometown. We traveled to the state of Kerala, and ventured the beaches and backwaters along with authentic south Indian food. We experienced the charm and character of the cities along with its history and development through the culture and architecture. Its amazing how much has changed in the city of Ahmedabad in a mere 4 years.
In Ahmedabad, our journey became more chaotic as we house hopped for meals upon meals. However, we did manage to squeeze a day of sightseeing in which we visited the Gandhi Ashram, the Millowners Association and Sanskar Kendra by Le Corbusier, and IIM, master planned by Louis Kahn ( I will have to go into detail at a later date :). Our trip concluded with Diwali, as we brought in the new year with more meals, family and of course fireworks.
Below are images that do not do justice to the trip.
Celebrating our 1 year on the flight from Doha to Bangalore.
Alley way of shops.
Of course we had to try a local brew.
Anniversary dinner
Anniversary Dessert: Roasted Pumpkin Custard
Place of stay
Breakfast- typical
Leena Hotel/ Palace
Lunch of Dips 
Group Photo at Fava, Bangalore
Surprise when we arrive to Kovalam, Kerela
Lagoon at the Taj Hotel
Some Appetizer
Typical South Indian tile work
View from our room. You can see the Arabian Sea.
Lagoon
Yoga
Arabian Sea
Dessert Table
Typical Dance
On a boat
Backwaters from Allepey To Kumarakom
Houseboat
Hotel Zuri
Bus ride to Cochi Airport- Going back to Bangalore
Last night in Bangalore
Me the Rickshaw Wala
Construction Site of my Uncle and Aunt's new condo
On our way to Ahmedabad
Quote
Gandhi Ashram
Gandhi Ashram
Gandhi Ashram
Textile Millowners Association- LeCorbusier 
IIM- Louis Kahn
IIM
Sanskar Kendra- LeCorbusier
Sanskar Kendra- Le Corbusier
Michael's first Rickshaw ride
Silver Leaf Cafe- Where my parents had their first date
Dinner
Diya lit for Diwali
Firecrackers set off for Diwali
Firecracker and myself
Happy Anniversary mom and dad
Riverfront Park alongthe Sabarmathi
When it comes down to describing the immaculate adventures that we journeyed through the course of our stay its safe to say that our heats and stomach are beyond full.
Please stay tuned as my next post will focus more in depth about the architecture and sites of Ahmedabad.
A delicate yet simple Dessert that is great for gatherings:
What you need:
1 package of cream chease
1 cup of sour cream
1/4 cup of sugar
2 cups of fresh strawberries- hulled and halved
12 small flour tortillas
brown sugar
cinnamon
oil for frying
Step 1
Mix cream cheese, sour cream, sugar, 1 cup of strawberries in a standing mixer. About 2 minutes and until smooth.
In a separate bowl combine brown sugar and cinnamon and set aside.
Step 2
Place strawberry cream cheese mixture on one side of a tortilla and roll. As you roll half way, fold in sides as if you were making a burrito. Try not to over fill otherwise you will have the mixture ooze out of the sides.
Once rolled, to keep in intact- use a toothpicks to hold everything in place
Step 3
Heat oil on medium high heat in a small sauce pan. Make sure to cover the entire bottom of the saucepan and then some (about 2 inches). Once hot (and I mean hot and bubbly) begin to fry. I tend to get excited and rush and end up with soggy chimichangas. I timed its to about 2 minutes on one side and 1 1/2 on the other. Once browned throughout.
Step 4
Let cool for a couple of minutes. Carefully roll your fried chimichanga in the sugar mixture and place on a cookie sheet to dry and cool off
Step 5
Dress with the remaining strawberries.
Step 6
Remove toothpicks and Enjoy!
Let me know what you think!
