Explore INDIA!!!!! My Dream Place!!

India, officially the Republic of India, has different names in several languages spoken in the country, as its name in Hindi language “Bharat”. India is the largest country in the Subcontinent, located in the south of Asia, is the seventh largest country by geographical area in the world, the second most populous country, and the largest democracy of the world. India shares borders to the West with Pakistan, to the North with China and Nepal, to the North-East with Bhutan, to the East with Bangladesh and Myanmar, and to the south with the Indian Ocean.

Explore India

India is a big country where the variety of beautiful places have made of this a great destination for tourist, where you see ornate temples, golden palaces, hundreds of gods, peaceful beaches, majestic mountains, and more. India is a vast region to travel where to cover the country can be difficult and might take you many time; you need to limit your travel to one region: north, south, east or west. Each region offers you many attractions, and things to do such as camel trips, Ayurveda, backwaters travel, elephant trips and more, that stamp the India's passion, vibrancy and energy in your memory. India also has four major metros, and many cities for visit, the major metros of the country are Delhi, Mumbai, Calcutta and Chennai, and other cities of interest. You also taste the delicious Indian cuisine that has its own style in each region, such as the seafood in the coastline, the vegetarian in the north, exquisites delicates in the west, and several Indian and abroad multicuisine recipes. You can also feel and see the Indian life style, the culture, the folklore and religions of this multicultural country; Dabawallahs, Calcutta rickshaws pulled by men, the classical Ambassador vehicle, the desert towns of Rajasthan and their custom, the performance of the Kathakali, and its several festivals are some examples of the rich culture of India. If you go with the open mind, you will never be bored in this land of diversity, and maybe return with a full heart, of a great trip around of Indian subcontinent. More details about each region in India are showed below.

Moving to India?
Get your free estimate and customs information when you're moving to India.

DOCUMENTATION:

1. Original ocean bill of lading / air waybill.
2. Valid passport.
3. Detailed Inventory.
4. Visa for 1 year.
5. Customs declaration form signed by owner (provided after arrival in India)

RESTRICTED ITEMS:

1. Firearm, ammunition and all weapons.
2. Alcoholic Beverages & Tobacco:
3. Duty free up to 200 cigarettes up to 250 grams of tobacco. Alcohol allowance - .95 liters. Amounts in excess dutiable at 350%.

DUTIES: Please check with the nearest consulate. Regulations change often.

VEHICLES:

Documents required: Original bill of lading; owner passport; customs clearing permit/import license manufacture's invoices; car registration certificates; insurance policy and keys. Duties/taxes will be 230% up to 300% depending on CC of the car. Prior to custom's clearing, foreign national are required to furnish a bank bond for import trade control authorities, undertaking not to sell the car for a specific period.

River Surfing

River surfing is the sport of surfing either standing waves or tidal bores in rivers. Claims for its origins include a 1955 ride of 1.5 miles along the tidal bore of the River Severn.

WindSurfing..!!!!

Windsurfing is a surface water sport using a windsurf board usually two to four meters long and powered by the effect of the wind on a sail. The rig is connected to the board by a free-rotating universal joint and comprises a mast, wishbone boom and sail. The sail area ranges from less than 3.0m2 to more than 12m2 depending on the conditions, the skill of the sailor and the type of windsurfing being undertaken.

A Extreme Sport... SkySurfing!! It's Amazing!!

Sky surfing is a type of skydiving in which the skydiver wears a board attached to his or her feet and performs surfing-style aerobatics during freefall.
The boards used are generally smaller than actual surfboards, and look more like snowboards or large skateboards. The attachment to the feet is normally made removable, so that if the skydiver loses control or has difficulty opening their parachute, the board can be jettisoned.
Skysurfing is a skill requiring considerable practice. The simplest skysurfing technique is to stand upright on the board during freefall, and tilt the nose of the board down to generate forward movement. However even this basic technique is a balancing act which experienced skydivers find tricky to learn. The extra drag of the board tends to upset the balance and make the skydiver flip over. The jumper must also learn to control the board and their body position so as to open the parachute in a stable configuration. More advanced aerobatics such as loops, rolls and helicopter spins, are more difficult still and are tackled once the basics have been mastered.
Because of the possibility of dropping the board, not every skydiving club permits skysurfing, and only a minority of skydivers have attempted this recent specialisation in the sport.
When a skysurfer is filmed by another skydiver falling alongside them, the resulting film gives the appearance that the skysurfer is riding on the air in the same way a surfer rides on a wave. The downward motion is not very apparent and this creates the illusion that a skysurfer is gliding on air currents like a sailplane or hang glider. In fact a skysurfer always falls at a high speed comparable to any other freefalling parachutist. The competitive discipline of skysurfing is a team sport consisting of a skysurfer and a camera flyer with a video camera.

Colombian Recipes.... Paisa Tray (Bandeja Paisa)

Bandeja Paisa is probably the most popular Colombian dish, originally from the Andean region of the country where the people are called “Paisas” and the area where I was born and raised.
Bandeja paisa is something I’ve eaten all of my life and if I have to choose my last meal on this earth, this is the one. Tradionally, bandeja paisa includes beans, white rice, chicharrón, carne en polvo, chorizo, fried egg, ripe plantain, avocado and arepa, but you can substitute the powdered beef for grilled beef or pork. I usually make the beans and powdered beef the day before to make it easier.

Ingredients(4 Servings)

1. Recipe Paisa Pinto Beans (Frijoles Paisas)

1 Recipe white Rice (Arroz Blanco)

1 Recipe Powdered Beef (Carne en Polvo)

4 Fried Pork Belly (Chicharrones)

4 Cooked Chorizos4 Fried eggs sunny side up

4 baked Plantains without the cheese and guava paste or Tajadas de Plátano

1 Recipe HogaoLime and Avocado for Serving

Preparation

1. Prepare the beans, hogao and powdered beef one day ahead and keep in the refrigerator.
2. When you are going to serve the bandeja paisa, heat the beans and powdered beef and hogao. Make the chicharrones.
3. Cook the white rice and plantains.
4. Fry the eggs and chorizos.
5. To serve, place the rice in a tray or platter and place the rest of the ingredients as you like. I prefer the beans in a separate bowl, but you can ladle the beans next to the rice if you like.
6. Bring the hogao in a serving dish to the table, so people can place it on top of the beans if they like. Enjoy!

Salad??? Yeah.. Beefsteak Tomato, Butterhead Lettuce, and Bacon with Blue Cheese Dressing

Yield: Makes 4 servings
Active time: 20 min
Total time: 20 min

Big chunks of sun-ripened tomato and soft leaves of butterhead lettuce—Boston or Bibb, for instance—are topped with a creamy blue cheese dressing (fine-tuned with a wizardly touch of bacon fat) and plenty of crisp homemade bacon bits. It is a familiar yet striking kickoff to a bucolic meal seriously focused on produce.

Ingredients:

6 bacon slices, chopped
1/2 cup sour cream
3 tablespoons whole milk plus additional if necessary
2 tablespoons cider vinegar
1 scallion, chopped
1 cup crumbled blue cheese (1/4 pound), divided
1 (1/2-pound) head Bibb or Boston lettuce
1 large beefsteak tomato, cut into wedges

preparation:

Cook bacon in a 10-inch skillet over medium heat until crisp. Transfer to paper towels to drain, reserving fat in skillet.

Whisk together 1 tablespoon hot bacon fat, sour cream, milk, vinegar, and 1/4 teaspoon each of salt and pepper until smooth. Stir in scallion and 2/3 cup blue cheese. Thin with additional milk if desired.

Quarter lettuce lengthwise (through stem) into wedges, then remove core and arrange each wedge on a plate with tomato wedges. Stir dressing and spoon over top. Sprinkle with bacon, remaining 1/3 cup blue cheese, and pepper to taste.

Cooking: Breakfast Burritos.. Yummy!!!! :P

Yield: Makes 4 servings
Active time: 30 min
Total time: 30 min

The inspiration for these handheld burritos came from those served at the Santa Fe Farmers Market, in New Mexico, where they are truly the early bird's reward—feasting on a portable breakfast while scoring the pick of the produce is a magical start to the day. Though either Mexican or Spanish chorizo would work, we prefer the smoothness of the Mexican sausage and the way its flavor, rich with chiles, soaks into the potatoes. Avocado adds a fresh, bright note.

Ingredients:

1 large boiling potato (8 ounces), peeled and cut into 1/3-inch dice
4 (9-to 11-inch) flour tortillas
7 to 8 ounces Mexican chorizo (see cooks' note, below), casings removed
4 large eggs
1 teaspoon water
1 tablespoons olive oil
1 cup coarsely grated Monterey Jack (about 4 ounces)
1 avocado, sliced
About 1/4 cup fresh or bottled salsa.

Preparation:

Preheat oven to 350°F with rack in middle. Cut 4 (12-by 8-inch) sheets of foil.
Cook potato in a small pot of salted boiling water until just tender, about 5 minutes. Drain.
Wrap tortillas tightly in a large sheet of foil and warm in oven until heated through, 10 to 15 minutes.

Meanwhile, cook chorizo in an 8-inch heavy skillet over medium heat, stirring and breaking it up, until just cooked through, 3 to 5 minutes. Add potato and cook over medium-low heat, stirring, until tender and lightly browned, about 3 minutes. Remove from heat and cover to keep warm.
Whisk together eggs, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Heat oil in a small nonstick skillet over medium heat until hot. Add egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat.

Put a tortilla on 1 sheet of foil. Spoon one fourth of chorizo mixture, one fourth of eggs, one fourth of cheese, one fourth of avocado, and then salsa to taste in vertical rows across center, leaving room to fold over bottom and sides. Fold bottom of tortilla over most of filling, then fold over sides, overlapping them. If desired, fold top down (otherwise, filling can be left exposed). Wrap foil around burrito, leaving top exposed. Make 3 more burritos in same manner and serve hot.
Cooks' Note: If you can't find Mexican chorizo, you can use Spanish chorizo. Peel off casings and finely chop chorizo. Cook in small skillet over medium heat until warmed through and some of fat is rendered, about 2 minutes. Add potato and proceed with recipe.