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Amazing aerial tour of the Taj Mahal compiled

Posted on Fri, 09/20/2013 - 09:44 by easytours

The Taj Mahal – one of the most photographed monuments of the world

As one of the world`s most photographed monuments, the 17th century Taj Mahal continues to delight and fascinate Camera persons from all over the world.

Every day, hordes of photographers, both amateurs and professionals, shoot pictures of the white marble mausoleum, bringing joy and excitement to those who pose against its magnificent backdrop.

While we all know about the Taj Mahal being the eternal symbol of enduring love that has been celebrated in story and song the world over, what is not commonly known is the scale of the conservation effort made by the Archaeological Survey of India (ASI) to preserve the beauty of the monument.

Delhi opens doors of the “Nature Bazaar”

Posted on Thu, 09/19/2013 - 09:17 by easytours

During August 2013, a new market dedicated to traditional handicrafts as well as organic produce opened its doors in the federal capital of New Delhi. Titled the “Nature Bazaar”, the new market is an initiative of the New Delhi Tourism Department. The market is spread over 7,000 square meters and was inaugurated by Ms. Sheila Dikshit, the Chief Minister of New Delhi.


Posted on Wed, 09/18/2013 - 16:23 by easytours

The GRT Regency is one of the better and upscale hotel properties in the city of Madurai. The hotel in recent years has become a convenient base for the growing number of international travelers that come to Madurai on both business and leisure.

The GRT Regency is part of the GRT Group which is one of the leading business conglomerates in South India with a focus in the gems and jewelry as well as the hospitality industries. The GRT – Group has a number of hotel properties in South India in prominent destinations such as Chennai, Madurai, Pondicherry, Mahabalipuram (Mamallapuram), Kanchipuram, Yercaud, Tuticorin and Vellore.

The GRT Regency in Madurai has 57 rooms tiered to two standards (Superior and Deluxe). The rooms are well equipped to cater to the needs of both business and leisure travelers and come with standard amenities ranging from flat-screen TVs, mini-bars, complimentary Wi-Fi, in-room dining and other facilities.

The hotel has a multi-cuisine restaurant titled “Ahaaram” as well as a lounge bar called “Madhuram”. For visitors looking to indulge in a bit of pampering, the hotel features a large gymnasium, pool as well as an Ayurvedic wellness center named “Ayush”.

The GRT Regency is conveniently located close to all the major tourist attractions of Madurai such as the Sri Meenakshi Aman Temple Complex, Thirumalai Nayak Palace, Thiruparankundram and the Mahatma Gandhi Museums thereby making it easy for guests to discover the many wonders of the city.

Lajwaab Paneer Tikka

Posted on Tue, 07/30/2013 - 10:42 by easytours

Murgi Ki Kadi

1 Medium Pot
1 Mixing Bowl or more as necessary
1 Cheese or Muslin Cloth




Paneer (cottage cheese) - 1 lb. (0.5 kg)
Amul cheese - 5.3 oz. (150 gm.)
Roasted gram flour - 1/2 cup (50 gm.)
Hung curd - 1 cup (250 gm.)
Fresh cream - 3.5 tbsp. (50 ml.)
Turmeric powder - 1.5 tbsp. (10 gm.)
Green cardamom powder - 2.5 tsp. (5 gm.)
Garam masala powder - 10 gm.
Cumin seeds - 2.4 tsp. (5 gm.)
Yellow chili powder - 3.3 tsp. (25 gm.)
Black or table salt - 1/2 tbsp. (10 gm.)
Chat masala - 5 gm.
Fenugreek powder - 1/2 tbsp. (5 gm.)
Salt - to taste
Cilantro for Garnish


Vetrilai Vazhanaaru Madicha Kola Mamusam

Posted on Tue, 07/30/2013 - 10:07 by easytours


Padampuri Murg

1 Thick-bottomed Pan
1 Medium-sized Pot
1 Steam Basket
1 Mixing Bowl
1 Serving Dish



Betel leaf - 1.5 oz. (40 gm.)
Lamb mince - 7 oz. (200 gm.)
Turmeric - 1.5 tbsp. (10 gm.)
Coriander seeds - 6 tbsp. (30 gm.)
Garlic - 6.5 cloves (20 gm.)
Ginger - 10 tsp. (20 gm.)
Chili whole - 30 gm.
Peppercorn - 3 tbsp. (20 gm.)
Cumin seeds - 1.7 tbsp. (10 gm.)
Curry leaf - 5 tsp. [ground] (10 gm.)
Plantain Pith - 2


1. Heat thick-bottomed pan adding turmeric, coriander seed and chopped garlic and ginger.
2. Add the whole chili, peppercorn, cumin seeds, curry leaves and some oil for roasting.
3. Grind roasted ingredients and lamb mince together in a mixing bowl.
4. Make small balls out of the lamb mince mixture.
5. Wrap the lamb mince balls with betel leaf and tie with plantain pith strings.
6. Steam the balls and serve hot.

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