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not here, not right now
there's something about wants. they drive u insane. i mean it could be even just wanting some peanuts to munch on, or living in greece (im retiring in mykonos, and thats a fact.) today, on a monday, i drove to lavasa with my family and friends and it felt nice. but the pressures of the real world kept sliding into my thoughts, and taking away from the present moment. i wistfully held onto the thought of spending a great deal of time in a place like this, far away from the madness of bbay. but that wouldn't work would it?
it's human nature to create, generate madness; and human desire to want to escape it. if we stop lying to ourselves, we thrive in our own madness. we wouldn't last a day in a sanctuary of peace. that in fact, would drive us totally mad. so, in our madness, we find our sanity. if only, we could appreciate the power of now. and enjoy every moment - mad or not, for what it is. The moment we question our happiness, we lose control of our mind. Live now, live free. It is the answer to our future.
Travel blog: European Rhapsody (Europe)
Published: Verve Magazine, Travel, September 2008
Sitanshi Talati-Parikh wanders far from the madding crowd in search of the most spectacular European spots for a destination wedding
Travel blog: The Greek Dozen
Published: Verve Magazine, Travel, March 2008
On her wanderings in the Greek capital, Sitanshi Talati-Parikh zeroes in onto 12 hotspots in Athens
1. Sunbathe in PlakaHow does one describe the ultimate tourist spot in Athens? Commercial, crowded, pricey, but a lot of fun! In the warm sunny weather, there is nothing like sitting back in one of the courtyard cafés that dot the area, watching the crowds go by, gawping at the local architecture (with some ancient Greek and Roman ruins and several Byzantine churches scattered around), dawdling over lunch or sipping a cappuccino fréddo (Greek iced coffee) and feeling the tourist buzz settle somewhere within you.2. Party at Psiri
Psiri is the village to Plaka’s Manhattan, though in a microcosmic scale. Psiri is a small bohemian area just off Plaka, where boutique hotels happily co-exist with graffiti-ridden walls, bands play at night and ouzeries (local taverns), especially those at Platia Iroon, spring to life with the onset of the locals. As music throbs through the narrow streets, I am taken aback as the hardware and supply stores from the day convert into makeshift taverns by night, where you’re likely to spot the bloke from the block lounging, smoking or grilling an octopus.3. Sing a song at Syntagma
Syntagma sings a completely different tune, with the change of guard – who stand under the Tomb of the Unknown Soldier. As the sun’s rays mark time, the stiff-lipped guards unflinchingly swing into their hourly change. Try as I did to stand uncomfortably close while taking a picture, I couldn’t for the life of me, sense even the bat of an eyelid.4. Taste Adrianou
One of the exits from the famed Acropolis winds its way into the lively Adrianou Street, where street lamps play peekaboo with the tea lights flickering on the myriad tables that line this street. Chairs practically touch each other at some of the most charming outdoor family dining restaurants in the city (names that are truly Greek to me), replete with charismatic musicians. Hang around long enough to witness wedding merriment in one of the delightful restaurants.5. Get high
The Acropolis literally means ‘high city’. Packed into the admission price of the Acropolis of Athens, you can visit the Parthenon (a symbol of Greek democracy and one of the world’s most famous cultural monuments), the Temple of Olympian Zeus, Theatre of Dionysious, Hadrian’s Library and the Ancient Agora, amongst others. The steep walk up leaves you breathless, but reliving history and checking out the magnificent view simply takes your breath away.6. Scale new heights
Standing atop the Acropolis, facing the city, I stare at the green mountain rising from the midst of a sea of buildings, I wonder if it is worth my while to climb it after a truly long day. Later, as I reach atop Mt. Lycabettus (aboard a funny little train), I feel no regret, as a spectacular view unfolds before me, and I feel awash with a sense of depth. A nice café and amphitheatre (great shows held in the summer) make for a good break from the regular city spots.7. Unravel history
Not surprisingly, Athens has over 130 museums, so either one has to make a judicious choice or move there permanently to explore them all! The first private museum, Benaki (housing the vast collection of Antonis Benakis), the Byzantine and Christian Museum, the National Archaeological Museum and the National Art Gallery are my picks.8. Knock on Heaven’s door
The 12th century Church of Agios Eleftherios in Plaka is one of the most remarkable examples of Byzantine architecture. Also in Plaka is Agios Nikolaos Rangavas (part of the palace of the Rangavas family). The little 11th century Church of Kapnikarea bang in the middle of Ermou’s shopping street and the Church of Agii Theodori in Syntagma are worth checking out, for their lovely friezes and distinctive architecture.9. To market, to market...
The famous flea market of Athens in Monastiraki Square is where a decidedly odd selection of items turns up on display. There isn’t much that can’t be found here (especially during the Sunday sales) – vintage vinyl and rare CDs, funky t-shirts, cheap jewellery, wrought iron items and Africans bootlegging DVDs.10. Rock in style
The annual Hellenic festival runs from May through October, with an action-packed line-up of international music, dance and theatre, generally in one of the three places: the Athens festival at Odeon of Herodes Atticus by the floodlit Acropolis, a Greek drama festival at the Ancient Theatre of Epidavros, and the Musical July at the 4th century BC Little Theatre of Ancient Epidavros. From the international Rockwave Festival, to the August Moon Festival, from Jazz to Electronica, Athens is buzzing with live activity in the midst of history. In the summer, outdoor cinemas located in gardens and on rooftops, with modern sound systems, throw open their doors; bringing to the audience a movie by the moonlight with a glass of wine and a view of the Acropolis to boot. A movie date doesn’t get more romantic than that.11. Splurge at Ermou
August-September is great sale time; it’s when the post-summer tourists have left and the bargains kick in. This is the perfect time to land up at Ermou Street to catch a neat deal with some excellent Italian leather and soft Greek cotton. Here, fake goods line the pavements in front of designer stores. For curios, walk the bylanes of Adrianou, that offer everything from memorabilia and paintings to make-your-own beaded jewellery. A little tram conveniently shuttles between Adrianou and Ermou via the market.12. Ride the coast
It’s easy to forget that Athens is actually a coastal hub, with easy access to some great and well organised beaches. Sparkling new resorts and spas (including those reminiscent of an ancient Roman Bath) have sprung up in the Athenian Riviera to cater to the well-heeled Athenians ready to take a break from city life. Or, about an hour away from the city, you could spend the afternoon by the busy port of Piraeus, buzzing with activity, dotted with gusty white sails and enormous steamers. Inhabited since 26th century BC, the name Piraeus roughly translates as 'the place over the passage', and is known to have been home to some famous local sportsmen, artistes and politicians. And what better high than to jump onto a ferry and zip off to a remote Greek island. Just on a lark!
Travel blog: Ouzo and Mezze (Greece)
Published: Verve Magazine, Travel, March 2008
Basking in the Mediterranean warmth, Sitanshi Talati-Parikh, in a local tasting sojourn, cruises through culinary lairs in Greece
Virginity represents the epitome of purity. And a dash of extra virginity is purity magnified. Something so basic has been turned into the lifeblood of a country, into an industry and into a staple. Olive oil, spectacularly virgin, blessedly enhanced with features that are the true test of nature, denuded from the bountiful olive’s original sourness, marinated in herbs like fennel and finally spiked to culinary satisfaction. Olive oil is to Greece, what wine is to France. Drench a traditional Greek salad with it, observe it slide down the hefty chunk of feta cheese, creating rivulets around the oregano seasoning and watch it play a merry hide-and-seek with the folds of crisp lettuce, mountains of cucumber, mounds of olives and soft hills of ripe tomatoes until it arrives peacefully at the bottom of the bowl, waiting to be swished back up with flecks of freshly ground pepper. Ah!Tourists come and tourists go, and they always leave with a distinct sense of Greece, emblazoned in her cuisine, and the pride with which the locals present their food to the hungry-eyed. With some grudging leeway made for Continental preparations (Greek with a French twist, dashed off with a healthy serving of Italian), it is tough to find truly international cuisine in Greece. Rightly so, for, would one wish to eat paneer tikka or sushi whilst basking in the Mediterranean?Strolling down Athens’ Adrianou Street, a merry pedestrian path, in the vicinity of Plaka, I am spoilt for options. A host of family-run restaurants and street cafés vie for attention, as lissome Greek men prowl around attempting to charm a wayward tourist into their culinary lair. Uncles, brothers and nephews are all out in full force, with wickedly greasy smiles pasted on for the unsuspecting visitor who hovers expectantly at the entrance, flipping pages of their laminated menus, and once the walk has been made towards the table, they flit quickly to the next victim; I can only assume that the omnipresent mothers, wives, aunts and nieces are all back in the kitchen cooking up something truly divine!Choosing the restaurant with the coziest ambience and flickering candles, we slide into one of the crammed tables, and order ouzo – local anise-flavoured alcohol. Likened to the absinth or local fenny, ouzo is so strong (80-proof) that even the local Greeks chase it with water and always eat some meze to lighten the impact. Nothing fancy – something simple like bread doused in olive oil accompanied with a homemade dip, or feta and olives, works. (Beware the tricky ‘cover’ charge, that every table is inadvertently slapped with – for water and bread – whether ordered or not!)If alcohol isn’t your cup of tea, then try the local Greek coffee, a chilled foam-topped drink popularly known as frappé or fréddo. For those who believe that Starbucks invented frappés, think again! Discovered by an employee of Nestlé way back in 1957 in Thessaloniki, the Greek frappé has its own variations in the iced espresso or cappuccino fréddo. In Greece, the local iced coffees are so popular that the trademark tall, slim glass, brimming with dark brown liquid swirled with pale froth is the drink of choice on sunny beaches, in lieu of fancy cocktails.Food is a strange thing – even months, or years after having eaten something delectable, it is possible to conjure up, in the mind’s eye, the very taste, the flavour and aroma… In how many places though, is it possible to savour the changing hands of the season? The Greeks are purely seasonal eaters – the horiatiki salata (Greek salad), popular in summer, gets replaced by some version of lachano-marouli salata (cabbage-lettuce salad) at any other time of the year. The healthiest food in winter is the horta or wild greens, steamed or blanched and deftly made into a salad, with a dash of lemon juice and olive oil, eaten as a light meal with potatoes (in lieu of fish or meat). Watching the locals spend hours bantering or watching a community TV over the appetizers and salad, we begin to feel right at home.As the moon lights up the Acropolis, our main course is served in steaming platters. From a freshly baked spanakopita (spinach and feta stuffed filo pie) to moussaka (a minced lamb and eggplant casserole), stuffed peppers, and pastitsio (a baked meat dish with béchamel sauce) there is much to choose from. Meat is in abundance in Greece – grilled lamb chops, pork and meatballs, and not forgetting game stew and grilled octopus. We look for kat which identifies frozen items on the menu, as the Greeks, by law, must make mention of anything that is not fresh. These baked dishes are great on the mainland, but the islands have their own specialties, though olive oil remains an ubiquitous ingredient across the country. On the Cycladic islands, a few days later, as I watch the multi-toned hues of the Santorini sunset reflect onto the burgundy wine, throwing shadows onto mashed fava (split pea) puree drizzled with olive oil and roasted onions, I automatically reach for the blood red tomato balls, as if colour must match colour, in order to synchronize with nature. The melting carafe of local Santorini wine, springing from the volcanic temperament of the soil and microclimate, is as unique as the local produce, giving us waterless yet succulent cherry tomatoes, sweet and sturdy white aubergines (both owing their origins in Suez), piquant green capers and cheese cultivated at home and served fresh, daily.Hobnobbing with the locals gets us an inside peek into some interesting tastes that grab our palette – louloudakia or stuffed zucchini flowers (a dish found in Lesvos) which can be deep fried with cheese or boiled and stuffed with rice and herbs. And a local appetizer popularised in the Mykonos taverns, louza, a deep ruby-coloured ham flavoured with spices, left to dry and sliced particularly thin.It is simply sinful to leave Greece without having experienced the popular Greek fast food of gyro (pita sandwich with rotisseried meat, accompaniments and tzatziki sauce) and souvlaki (cubes of meat on skewers). We steadfastly maintain that neither dish tasted remotely close to the original, hole-in-the-wall version, when attempted at a fancy restaurant. It is not difficult to find a little joint in the island towns or on street corners in Athens. A corn-on-the-cob and roasted pistachios from the little street vendors work as great accompaniments.The generous physical proportions of the Greeks is not surprising, what with a daily dose of lovingly syruped layers of delicacies – from Turkish baklava and melitinia (small cream cheese pies) to the Mykonos specialty of roasted marzipan. For a lighter dash of sweetness, there is always the local seasonal fruit (giant juicy figs, melons and pears) or my personal favourite – yoghurt doused with fresh fruit, honey and groundnuts – the famous local concoction, particularly delicious, creamy and thick.As I sit back, sipping on the local digestive liqueur masticha, swirling the flavour of anise around my tongue, after twelve days of food tasting in the land of myth and history, I feel like I am a part of another world, a world rich in food and culture, and yet simple to the core. Maybe it is the lack of popularisation of Greek cuisine abroad, or the fact that when in Greece, get fed like the Greeks do, that I feel content. Or maybe it is all those chunks of feta swirling in extra virgin olive oil...Travel blog: Cycladic Groove
Published: Verve Magazine, Travel, January 2008
Jive in a raucous Mykonos bar, weep at the splendour of a sunset at Santorini and watch a myth come alive in the Mediterranean. Sitanshi Talati-parikh traverses the legend of the fabulous Grecian islands
Perched on the edge of a cliff, overlooking fragments of a dormant volcano afloat in the Mediterranean waters, probably the only one in the world with its caldera in the sea, the sun performs its daily ritual. This is the famous SANTORINI sunset – which people fly out miles to watch, for which people spend a king’s ransom to get married against, in front of which writers in desperate need of inspiration stumble around. Santorini is what poetry, dreams, flights of fantasy and destination weddings are made of. As the sun’s rays sensually explore the riot of volcanic colours, naturally changing hues through the day, surrounded by the deep, blue sea, the sight brings a flood of lyrics to the tip of one’s tongue, a calm sensibility and yet an eager uneasiness to capture this eternal moment, at a place where civilisation has existed since the third millennium, BC.
From the heart of a natural catastrophe – volcanic eruptions that destroyed the island many times – has emerged spectacular beauty and tourist exploitation. As visitors throng onto the harbour in hordes, I let the pace slow me down, let the feel of the island’s majestic appeal sink into me. The cliff rises steeply into the sky and if you are one of the lucky few to have taken the high-speed catamaran ferry or a flight, then you can take the road up to the top of the cliff, where most of the towns with spectacular views are located. The others that arrive via bigger cruise ships have three remarkable options ahead of them: walk (only recommended if you are intensely fit or a masochist), ride abreast a donkey (bumpy, to say the least), or take a cable car (wait in long lines if it’s peak tourist season).
Arriving in a record 10 minutes by car into the capital town, Fira, I watch amazed as the panorama unfolds before me. In desperately steep winding, cobbled paths, that doth not inebriation or an erring footstep forgive, lies the town – twinkling, as if quietly amused by the next batch of tourists that has arrived, to match wits with its killer (and I mean that with every kind of pun intended) location. The town is built vertically up or horizontally down, whichever way you prefer to look at it. Every hotel and every room lies one below the other, accessed only by the sheer pedestrian path. With horror and growing dread, I realise the implications vis-à-vis luggage and a bout of daily extreme exercise! Fear Factor material, I believe.Porto Fira Suites, a charming hotel located amidst a cluster of Byzantine and post-Byzantine, Cycladic architecture, welcomes us warmly with slightly raised eyebrows at our immense bags (no, it is not an Indian thing, and it definitely wasn’t too many pairs of shoes)! Having exchanged notes with other tourists on the ferry, I understand that many have chosen to stay out of the main town, in places like Imerovigli (the ‘balcony of Santorini’), Firostefani and Oia, or on the outskirts of Fira in bigger hotels, like The Majestic. Some, like us, have decided to pay the price (literally, for a room with a view is exorbitantly expensive) of being bang in the midst of all the action, where shopping, food and nightlife is but a precipitous walk away.
Strolling around Fira, we stumble upon a gold mine – literally. The path is known as ‘Gold Street’, peppered as it is with shops selling every kind of gold jewellery and antiquity. As I steer past the glitter I swerve into the bylanes of the buzzing Erithrou Stanrou street, which I chose to nickname ‘Party Street’. From an Absinthe Bar called Casablanca Soul to nightclubs like Enigma, that don’t even begin to open an eyelid before 1 am and start rocking the daylights off the volcano in the wee hours of the morning, I discover with incredulity that Fira has its share of a big party scene.
We choose to drive around in a racy convertible with the top down, stopping by for a bout of local wine tasting thrown in for good measure. Santorini, depicted as the island of volcanic mystery and sheer cliffs, gently merges into the water on the other side, with exceptionally colourful beaches. Kamari, on the southeastern side of the island is the most international place to lounge upon. I realise, that walking barefoot on the hot volcanic sands can be a tad scalding, so it is advisable to keep those flip-flops on! There is no better place to get a killer tan than on these beaches that simply soak up the sun.While both of us wait for the sun to set in Oia, on the other side of the island, renowned for the world’s most beautiful sunset over the caldera, the hours simply fly by, as the sun’s rays flecked with the dark hues of the deepening volcanic earth, move slowly down our bodies and into the depths of the water, leaving behind a sense of peace, fulfillment and accomplishment. This is one sunset that is difficult to walk away from....

