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| Moments from my travels - 1. Forest in Meghalaya 2. An old boat in Shnongpdeng 3. Fish Mint 4. Local Cinnamon |
Traveling has always been a passion of mine, but my approach to it has evolved significantly over the years. Initially, my travels were all about ticking off famous landmarks and indulging in simple, familiar meals. However, as I began to embrace the concept of slow travel, my perspective shifted dramatically and I understood how essential Slow travel is.
Slow travel is about immersing oneself in the essence of a place, rather than just skimming its surface. It’s about taking the time to enjoy a destination, interact with local people, and understand the nuances of their culture. This approach has allowed me to form deeper connections with the places I visit, creating a personal bond that draws me back time and again.
One of the most profound changes in my travel experience has been my relationship with food during travel. I used to view food merely as sustenance, something to keep me going as I travelled to any new place. But now, I see it as a language and a history in itself. Each dish tells a story, reflecting the region’s heritage, traditions, and way of life.
Experiencing local food has become a highlight of my travels. I seek out local markets, where I can see and taste the produce and spices that define the region’s cuisine. I enjoy meals at family-run restaurants, where recipes have been passed down through generations. These experiences have taught me that local food is not just about taste; it’s about the people who prepare it, the ingredients they use, and the cultural and historical significance behind each dish.
Interacting with locals has also enriched my travel experiences. Conversations with residents have provided insights into their daily lives, their challenges, and their joys. These interactions have helped me understand the uniqueness of each place, beyond what any guidebook could offer.
This deeper connection with the places I visit has instilled in me an urge to return, to explore further, and to experience the region in its entirety. Each visit feels like peeling back another layer, revealing more of the destination’s true character.
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| Spice2Nuts Online Store |
If I were to credit someone for changing my perspective on travel and food during travel, it would undoubtedly be Mr. Harish Bali, a popular YouTuber who runs the channel Visa2explore. His focus on unique travel stories and local culinary experiences across India has opened my eyes to some of the hidden gems of India's diverse culinary and cultural traditions. Harish Bali is perhaps one of the few Indian travel vloggers who delves deeply into regional food and spices during his travels.
For instance, I learned about fish mint or ja mardoh (picture above) from Meghalaya, a herb with a distinct fishy smell, thanks to his videos. Similarly, I discovered that Jakhiya seeds are used for tempering almost all types of vegetables and curries in the Garhwal region through his explorations. And the list of such fascinating insights goes on.
Thus I was overjoyed when I recently came to know that after a successful 8 year YouTube journey, Mr Bali is planning to take his passion a step further by offering something special to his subscribers by bringing us “Spices from the places of their origin”.
His new venture, Spice2Nuts (Link : https://spice2nuts.com/) , aims to bring some of the finest, top-grade spices to his audience at very competitive prices. . These are not just the common spices you find on grocery store shelves but are sourced from the regions that produce the best variants of these indigenous spices.
The online shop will have some unique spices which are not found widely in retail stores. One of them is Kala Jeera. Don’t yet conclude that it’s a common spice because this is not your everyday Kala jeera/ Shahjeera or Kalonji that you might find through a quick Google search. This particular Kala Jeera is grown in the high-altitude regions of the Himalayas, specifically the Lahaul and Pangi valleys. It has a distinct, slightly bitter flavor and is often used in curries, bread, and pickles. Unlike the typical Shahjeera or Kalonji, which is tempered in oil, this Kala Jeera would lose its aroma if tempered in oil. Himachali Kala Zeera is used in mixed spices, flavoring curries, soups, sausages, bread, cakes, pickles, and chutneys. It can also be used to make tea or added to smoothies for extra flavor. The seeds can be roasted and used as a topping for salads or yogurt. Rich in antioxidants and anti-inflammatory properties, it is also believed to have anti-cancer properties and can aid in weight loss.. Do you know what is even more interesting about this spice? The Government of Himachal Pradesh has registered the Himachali Kala Jeera under the GI (Geographical Indication) Act 1999 and the spice has a GI tag now. And the best part? You don’t need to travel to Himachal to enjoy this spice, as Spice2Nuts is making it available right at your fingertips!
Another example is Kerala spices. Kerala's spice trade dates back to the 3rd millennium BCE. The Malabar Coast of Kerala was a meeting point for Arabs, Chinese, and European powers, and the spices of Kerala were highly sought after. The warm, humid climate of central Kerala, combined with the loamy soil rich in organic matter and reasonable rainfall, contributes to the production of the best quality cardamom, clove, and black pepper in India. When I visited Kerala, I brought back boxes of local cardamom and black pepper, which added a luscious flavor to my biryanis and curries. Spice2Nuts will offer these beautiful Kerala spices online, ensuring that people can get the highest grade of these spices, often reserved for international exports, right at their doorstep.
One of the most sought-after spices Mr. Bali plans to offer is saffron. Followers of his YouTube channel would know that he explored saffron in the Pampore region during his Kashmir travels. Pampore Kashmiri Kesar, sourced from the fertile fields of Pampore in Kashmir—often referred to as the "Saffron Town"—is renowned for its exceptional quality. Cultivated with meticulous care, this saffron is a cornerstone of Kashmiri agriculture and a symbol of cultural pride. While it’s one of the most iconic spices of Kashmir, tourists often hesitate to buy saffron from just any shop in Kashmir, fearing they might get duped. I had the same concern when I stopped at Pampore to buy kesar. That is why Mr. Bali is putting a lot of effort into identifying the right source to guarantee the authenticity of the saffron you will find at Spice2Nuts. Original saffron, which he plans to sell, has a distinct, slightly bitter taste. When dipped in water, it releases its rich colour in just a few hours, and after 8 to 10 hours, if you rub it between your fingers, it should fade away. This is a natural characteristic of high-quality saffron, distinguishing it from the cheaper, diluted versions found in the market.
And this is just the beginning. Knowing Mr. Bali, he will go to great lengths to bring even more unique and lesser-known spices hidden in India's diverse culinary culture through his Spice2Nuts endeavor. His love for India's spice heritage and his understanding of the challenges people face in procuring authentic region-specific spices in an era of common adulteration drive this venture. He aims to solve this problem by offering a transparent and reliable way to purchase spices directly from their place of origin. The key driving factor for this venture is the experience of buying spices that come straight from the regions known for producing them, ensuring they are fresh, pure, and of the highest quality.
I believe this initiative by one of our most beloved YouTubers is not only a boon to his subscribers but also to expats and people living away from their hometowns, like me, who will benefit greatly as they no longer need to carry back their cherished hometown spices. Harish Bali’s new spice venture, Spice2Nuts, is not just about selling products but about offering an authentic culinary experience. His vision of promoting Indian culture and cuisine is being realized through Spice2Nuts, making it the perfect way to bring these experiences to life while supporting local farmers and showcasing the true value of high-quality spices.
As I was saying in the beginning, slow travel has transformed my journeys from mere sightseeing to meaningful experiences. It has taught me to appreciate the depth and richness of each place, to savour its food, and to cherish the bonds formed with its people. This approach has not only made my travels more fulfilling but has also left me with a lasting desire to revisit and fully experience the regions I have come to love.
And the person who literally made me re-think about the way I used to look at my travels is now going to add a new dimension to all our travel memories by bringing the flavors of places to our plates so that we can re-live some of our best culinary moments from our cherished travels.
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| A few snapshots from my second visit to Bhutan - Paro's Kaja Throm |
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