Interesting Facts and Statistics on The Himalayan Mountains – An infographic by the team at Shakti Himalaya
S h a k t i
In the Himalayan foothills, Helen Anderson walks among remote villages and rhododendron forests.
The butler dispatches the ball with the accuracy of Zaheer Khan. The Tibetan chef smiles – he’s always smiling – as he wields the hand-whittled bat like a meat cleaver. He attempts a slog-sweep, misses entirely and the three wonky stumps teeter.
This is no reflection of the chef’s skill, for no one, least of all the batsman, can actually see the ball, fashioned from a couple of men’s socks. The sun is slipping behind the snow-capped Great Himalayan Range and the pitch is illuminated weakly by a rising moon. The temperature is plummeting, but the Leti XI, as I call them, play on with Indian intensity. Only the two Australian fielders are shivering.
“Tasting India” by Australian Chef Christine Manfield (incredible pictures by Anson Smart), has recently been published by Penguin Books. Christine travelled the length and breadth of India over a stretch of 6 years, researching and compiling the recipes and travel stories on India – and Shakti is so proud to have played a small part in that process. Christine spent time at Shakti 360° Leti with Yeshi (our very own talented chef) and the team sharing recipes and ideas – and also travelled with Shakti in Ladakh and Sikkim, weaving her magic spell wherever she went! Christine’s understanding of both India and the people of this country, along with her disarming charm and an intuitive understanding of how to cook with Asian spices, all combine to make this really one of the most beautiful and insightful books on India.
YESHI’S SAMOSAS WITH TAMARIND CHUTNEY
Yeshi showed me how to make these pastries one afternoon in the kitchen at 360° Leti. This Indian staple made a welcome snack most afternoons.
500 g plain flour
1 teaspoon bicarbonate of soda
½ teaspoon slat
1 teaspoon melted ghee, cooled
½ teaspoon ajwain
Vegetable oil, for deep-frying
2 cups (440 g) mashed potato, cooled
1 clove garlic, minced
2 small green chillies, minced
1 tablespoon chopped coriander leaves
1 tablespoon roasted peanuts, chopped
1 tablespoon salt
1 tablespoon melted ghee
100 ml Tamarind Liquid*
2 teaspoons brown sugar
Pinch of salt
½ teaspoon chili powder
*The most refined way to use tamarind is to make tamarind liquid, extracting maximum flavour without the coarse, fibrous texture of the pulp. Simmer 1 part of tamarind pulp to 3 parts of water for 30 minutes or so, then pass pulp and water through a coarse-meshed or conical sieve. Discard the fibre and seeds. If the tamarind liquid seems too thick or paste like, stir in a little extra water. Refrigerate for up to 1 month.
Serve hot with tamarind chutney.
We’ve had phenomenal coverage of our Ladakh, Sikkim and Kumaon properties – including incredible Shakti 360° Leti – in many of the world’s most popular and most respected publications. Here are a few of the latest articles we’ve been featured in, click on the picture to read the full text and see all the photos.
Want more? Click here to see a full list of publications in which Shakti has been featured.
From October through to April, the staggering beauty and majesty of Sikkim and Kumaon is most perfectly revealed. The season offers travelers exquisite views of Mount Kanchenjunga in Sikkim, located in the north-eastern part of India, and equally breathtaking are Kasar Devi Ridge and Nanda Devi in Kumaon, in the northern state of Uttarakhand. Come and explore quaint villages and hike through fragrant forests that overlook the lush, verdant valleys below.
All accommodation is in typical village houses which have been refurbished to suit the western traveler’s comforts, while maintaining the rustic essence and look of the houses. While all our village houses in Sikkim and Kumaon are special in their own unique way, Shakti 360° Leti, situated at 8,000 feet between breathtaking terraced valleys below and awe-inspiring Himalayan peaks above, is truly the most extraordinary property in the Himalaya, and among the best in the world. We invite you to discover its magic.
Find out more about Shakti 360° Leti and why it was awarded Condé Nast Traveller’s prestigious Gold List 2011 ranking.
We wanted to find a way to bring the magic of the majestic Himalayas and our unique properties to each of you, and what better way to do this than share our unique photos, stories and video through this seemingly intangible place called the web. We do hope that these will inspire you to share your Shakti experiences with us too and other travelers like yourself.
Way beyond our decaying and grubby northern hill stations lie the real Himalaya… that’s where you will find Shakti.
Seven years ago I had a trek arranged for a friend and myself by someone who was recommended to be ‘the best trekking operator’ in India. What ensued was close to nightmarish and that is where the idea of Shakti came about.
I grew up in the eastern Himalaya and was fortunate enough to be exposed to, and develop a passion for, the Himalayan wilderness. Our sister company Banyan Tours has been in existence for over 15 years and has planned and executed over 50,000 luxury holidays for foreigners throughout India, Sri Lanka & Bhutan over this period. Seven years ago I felt it was high time I showed tourists and travellers what had ignited my enduring passion for the mountains and to be in a position to meticulously execute high end holidays in this terrain. We have created 13 lodges in Ladakh, Kumaon and Sikkim (including Shakti 360° Leti) and a team of 48 that includes wonderful guides, chefs, drivers and service staff… and private holidays that have captured the hearts of thousands already.
For the best from the mountains, stay tuned.
Please visit our website www.shaktihimalaya.com and read all about what journalists and our clients feel about what we have achieved.
See you in the hills.