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UDAIPUR (CONT.), INDIA General Info My Route Delhi Jaisalmer Sam Sand Dunes Jodhpur Udaipur Jojawar Pushkar Jaipur Agra/Taj Mahal Varanasi Sarnath Kolkata More Photos After cooking class, I went to sort out my plane tickets. I got a one-way from Kolkata to Kathmandu and then a one-way from Kathmandu back to Delhi for about $183 total. Walking around town, I ran into 2 backpackers that had just drank 'special' lassis. A lassi is a yogurt shake (not frozen) and quite tasty. I usually have a banana lassi for breakfast (which helps coat stomach with good bacteria). Anyway, a special lassi has bhang in it. So needless to say, they were floating down the street. I joined them on their jaunt to chaperone! We saw 2 dogs who were in a crazy Kama Sutra position (yes I wish oh I wish that I could erase that image from my mind!) - it was probably especially freaky for them! Hahahha. We got a tuktuk to drive us around Udaipur for an hour taking in the sights. It's a pretty small city but gorgeous! Standing on the bank of lake Pichola, are massive series of palaces built at different time commencing from 1559 A.D. - the City Palace. The balconies of the palace provide panoramic view of "Jag Niwas" (Now world wide famous Lake palace hotel), Jag Mandir on one side and on the other the city of Udaipur. The main entrance is through the triple-arched gate-The tripolia, built in 1725. The way now leads to a series of courtyards, overlapping parations, terraces, corridors and gardens - a harmonic profusion hard to describe. There is a Suraj Gokhda, where the maharanas of Mewar presented themselves in the times of trouble to the people to restore confidence. The Mor-chowk (Peacock courtyard), get its name from the vivid mosaics in glass decorate its walls. The chini chitrashala is noteworthy while a series of wall paintings of Krishna are on display in Bhim Vilas. We took a tuktuk to go to the Monsoon Palace (Sajjan Garh). It is high up on a hill over Udaipur - and the place where the Maharajah would go to avoid the monsoon craziness. We paid 150 rupees for him to take us there, wait, and take us back into town. The palace was on the top of the hill over looking Udaipur and had fantastic views of both lakes and the rolling green hills! Sajjangarh Wildlife Sanctuary is situated 5kms in the West of tourist city Udaipur, which surrounds the Sajjangarh Palace overlooking Udaipur City. Safari Park was created and wild animals like Chital, Sambar, Wild Boar, and Blue Bull were reintroduced. Animals like Panther, Hyena, Hare and Jackal has reappeared apart from variety of reptiles and birds. The wall extended further and now the entire hillock has been fenced, improving the vegetal cover of the sanctuary area. There were tons of black-faced, beige langur monkeys there. The first one I saw was in a tree about 10 feet from me. I looked at it and said "Aw he's so cute" but then he showed me his teeth. Ooh! Not so cute!!! They were really mean monkeys and were starting to freak us out because there were so many and they kept getting closer and closer. An Indian couple taking in the sights walked up and had a bag of chips. I said to Jess "let's get the hell away from them, the monkeys are going to pounce!" Sure enough about 5 minutes later a huge male attacked the man, scratched him and stole the bag of chips. Then about 20 monkeys came in from all corners and gobbled up the chips, fighting with each other for more. Eck! Monkeys are baaaaaddddd! Ha ha it was hella funny though! There wasnt much to do at Monsoon Palace (there wasnt a museum there) but look at monkeys and the view so after 40 minutes we returned back to town. View from Monsoon Palace Jojawar >

Palak Paneer Recipe Ingredients: • Tbsp oil • 2 cloves garlic • 1/2 teaspoon brown cumin seeds • 1/2 teaspoon mustard seeds • 1 teaspoon coriander seeds powder • 1/2 teaspoon turmeric powder • 1/2 teaspoon red chili powder and salt (to taste) • 50g paneer - deep fried in oil and set aside • 200g fresh spinach leaves - boiled, add water and put in mixer to make a paste, Method: • Put pan on heat and add oil • When hot add garlic slices and cumin • When brown add powder spices • Add 1/4 cup water (optional to add garlic paste) • Cook for 2 to 3 minutes until the oil separates • Add paneer and cook for 1 minute • Add the spinach and cook for 2 or 3 minutes • Remove from heat • To serve, grate paneer on the top

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