I was fortunate to be in Madurai during the Pongal festivities and got to witness some truly traditional treasures. One of them being plate full of, ancient revived recipes organised by the Courtyard Marriott
Chef Somu & Chef Raghavan have shared their favourite ones from the thali
Watch the video to know more about it
Now for the recipes
RECIPE: Neem Blossom Rasam
VEPPAM POO RASAM*
1) Tamaraind pulp-50grams
2) Fresh Tomato puree-6nos
3) Turmeric powder-1 teaspoon
4) Curry leaves-5grams
5) Refined oil-100ml
6) Red chilli-5nos
7) Black pepper-10grams
9) Cumin seeds-10grams
10) Mustard seeds-3grams
11) Coriander leaves- 10grams
12) Salt-to taste
13) Dried neem flower-30grams
1) Crush the garlic, jeera, red chilli, black pepper and keep aside.
2) Heat oil in a hundi, crackle mustard and curry leaves, add the crushed ingredients and saute.
3) Now add the tomato puree, and boil until the raw flavor of tomatoes goes off.
4) Add tamarind pulp and 2cups of water and keep in simmer until the froth comes out(should not boil)
5) Finish with coriander leaves.
6) In a separate pan, heat ghee and add the neem flowers and fry until golden brown and add to the rasam.
*RECIPE: Ulundhu sadam (Black lentil rice)*
1) Black lentil-1/2 cup
2) Ponni rice-1cup
3) Gingelly oil-2 tbspn
4) Garlic peeled-5 pods
5) Cumin seeds-3grams
6) Salt-to taste
7) Water-4 cups
1) In a pressure cooker, heat oil, add jeera and and water.
2) Now add the remaining ingredients and allow for 2 whistles and keep on 10mins simmer.
RECIPE: Keppai Kali (Ragi)
1) Ragi flour-1cup
2) Water- 3 cups
3) Gingelly oil- 2 tbspn
4) Salt-To taste
1) In a bowl mix the ragi flour and 1cup of water.
2) In a thick bottomed pan, add 2cups of water and boil.
3) Now add the diluted ragi flour along with salt and mix continuously.
4) When is gets thick, add the gingelly oil.
5) Serve hot with dry fish curry.
*RECIPE: NETHILI KARUVATTU KUZHAMBU (DRIED ANCHOVY CURRY)*
That’s my favourite
1) Dried nethili-50grams
2) Gingelly oil-75ml
3) Mustard seeds-3grams
4) Methi seeds-3grams
5) Shallots peeled-65 grams
6) Slice tomatoes-2nos
7) Garlic pods-10nos
8) Red chilli powder-1tbspn
9) Coriander powder-2tbspn
10) Turmeric powder- 1 tspn
11) Tamarind pulp-5ograms
12) Curry leaves-5grams
13) Salt- to taste
1) Wash the nethili in turmeric water, drain and keep aside.
2) In a pan, heat oil and crackle curry leaves mustard and methi seeds.
3) Now add the shallots and garlic pods and saute till it turns brown.
4) Now add the tomatoes and cook well.
5) Add the dry masala powders and tamarind pulp with little water, cook until the oil comes out.
6) Now add the dried nethili and cook for 5mins.
7) Serve hot with Ragi kali or Ulundhu sadam.
Sounds yummy right ???
Leave a comment and let me know what you are going to try.
I’m sure u have had lemon cake earlier and blueberry muffins … but have u tried Lemon and Blueberry in combination!
The tangy lemon and mild sweetness of blueberries are perfect to tingle your taste buds
And what’s more … my recipe doesn’t uses almond flour and is totally eggless and gluten free.
The sugar is also unrefined … so it’s HEALTHY too. It’s sure to make those taste buds go TANGYY!!!
For the cake:
220 gms almond flour ( I just take my almonds and pulse it to a powder in the blender).
2/3 cup light cane sugar ( coconut sugar is good too or any light unrefined sugar)
1/2 cup tapioca flour
1/3 cup coconut flour
3/4 tbsp baking powder
1 tsp baking soda
Touch of sea salt
1/3 cup lemon juice
2 tbsp lemon zest
2/3 cup nut milk
1/4 cup olive oil
2 tsp vanilla extract
1/4 cup maple syrup
1 flax egg (1 tbsp ground flax seeds + 3 tbsp water lukewarm… kept for 10 mins)
Blueberries – as u like
COCONUT LEMON CREAM
1/4 cup coconut butter
1 tbsp maple syrup
2 tbsp lemon juice
1/3 cup nut milk (maybe more or less to get a good consistency of cream glaze)
Here’s the recipe
* in a large mixing bowl combine almond flour (can be made at home too), light cane sugar, tapioca flour, coconut flour, baking powder, baking soda, sprinkle of sea salt. Mix all dry ingredients together.
* in a separate bowl hand whisk lemon juice, 2 lemon zest, nut milk ( I make mine at home by taking 1/5 th qt overnight soaked almonds, and cashews and blending with 4/5 qt water… then straining) olive oil, vanilla essence, maple syrup flax egg ( 1 tbsp blended flax seeds + 3 tbsp Luke warm water… kept aside fr 5 mins till mix becomes thick )
* preheat oven at 170 degree C
* mix the dry ingredients into the wet to make a smooth batter… pour into loaf pan and sprinkle blueberries on top
* bake for about 35-40 mins till fork comes dry and kitchen smells yummy.
* cool on the rack . B4 removing from tin!
* to make glaze
Melt 1/4 cup coconut better (in India the temperature keeps it melted only) whisk in 1 tbsp maple syrup and lemon juice … then add in non diary milk to meet consistentcy
Store in refrigerator and pour glaze while serving
Cereals has been something I’ve loved and eaten since childhood. Favourite was always Choco Krispies and Frosties from Kellogg’s. But as I grew up my taste buds changed and Post kind of became favourite.
In all of this cereal bars became a fad. And a very tasty but unhealthy snacking option.
( go straight to healthy granola bar recipe…..)
Today you get many healthy granola bar options , but the best and most nutritious bars are what we make at home. Without any, preservatives and refined sugars.
Here are the variety of ingredients I use in my bars
Oats: Quick rolled oats are the main ingredient . They give that cereal and rustic texture and help you fill up.
Nut butters: They help in combining the granola and holding it together. It’s best to combine two flavours of nut butter and use sugar free and creamy variant.
Agave: a very healthy sweetener and also a binder. You can also use maple syrup or any liquid sweetener. But u will have to alter the proportions to get the right consistency
Seeds: these give an amazing taste and nutritional value to the bars . Use pumpkin, sunflower, or melon seeds.
Berries: you can use some dried berries like blueberries or cranberries or dates to get a a nice chewy texture to the granola bars.
Amaranth and chia seeds : love these today add the crunchy element to the granola bars.
Chocolate: who doesn’t love and live chocolate. I always use vegan chocolate chunks. The dark variety is the least sweet
Sea Salt: it’s always tasty to add a bit of salt to cut of the sweet!
Here is the Ingredients
2 1/2 cups rolled oats
1/2 cup chopped almonds
1 cup mixed seeds and peanuts
1/2 cup Amaranth
1 1/2 tsp cinnamon
1 tsp and little more if sea salt
2 tbsp chia
60 gms plus more of vegan chocolate
2 tbsp mixed berries
1/2 cup Agave or liquid sweetener
2 tsp vanilla essence
1 1/2 cup mix of almond and peanut butter
* take 2 1/2 cups of rolled oats and heat it on a low flame till it becomes crunchy
* take 1/2 cup of chopped almonds on low flame and roast
* take 1 cup of mixed seeds ( pumpkin, melon, and chopped peanuts) and flame roast
* 1/2 cup of amaranth and roast on low flame
* mix together the above ingredients along with 1 1/2 tsp cinnamon, 1 tsp sea salt and 2 tbsp of chia and 60 gms of chopped chocolate (I prefer 65% @masonandco_chocolate … for health factor) and some mixed berries
* on low flame combine 3/4 cup peanut butter, 3/4 cups almond butter 3/4 cup maple syrup or agave (agave from @urbanplatter.in ) … make sure v low flame just to mix it up and combine… don’t overheat otherwise the mix will get lumpy. Add in 2 tsp vanilla essence to the mix.
* once the agave, butters mix is a bit cool pour it over the oats nut and seed mix. Combine and mix well till the butter mix has mixed evenly throughout.
* if you need can add a little more if any of the nut butters to spread … it need to bind
* In a 10*10 inch square pan take the mixture and spread evenly
* top up with some chocolate chunks and little sea salt
* freeze for 15-20 mins and then in refrigerator for 4 hours.
* remove from refrigerator and cut to bars!
We love chocolate mousse … that’s like my go to dessert. If anyone is inviting me… please have it on your menu.
This one is a totally vegan and healthy recipe.
Yes the creaminess comes from
now avocado in a dessert well it just adds the creamy texture … what a full fat cream does … avocado is full of very healthy fat ..
It’s ur substitute for cream
And that’s what makes the dessert VEGAN
So watch the video
… and I’ve penned it down too.
You will need :
350 gms of Ripe avocado 🥑… the word ripe is important. It needs to mash up well… which is why u need to mash it up b4 putting it with all the other ingredients in the blender
75 gms coconut sugar (we like to keep it healthy… so that I can have 2 portions instead of 1)
80 ml coconut milk (use store bought… I used Kara… Dabur will do too)… home made one tends to lack the creaminess
60 gms cocoa powder
70 gms melted chocolated (vegan one … mason and co or urban platter… normal any … I used 70% dark)
A pinch of salt
1 tsp vanilla extract (sprig always)
B4 u blend all ingredients … first mash up the avocado separately and then add everything into blender
Put it in glasses… Clin rap mouth of glass… put in refrigerator
Ready to serve after 5-6 hours
This recipe makes 4-5 glasses (depends on the size of glass)
It’s SIMPLE … HEALTHY and ofcourse YUMMY
As a child every Sunday my parents would take me to either Juhu Beach or Chowpatty. Yes that’s what you will do to spend Sunday’s with family in Mumbai , during late 80’s and early 90’s.
Something I would drink often there was masala milk. Has anyone else tasted masala milk. As I grew up, to be honest, masala milk kind of just vanished from my taste buds. But at about the age of 22… when I started doing Shravan Pooja ( a prayer dedicated to Lord Shiva) my Panditji asked me to arrange Thandai
Shivji loves Thandai, after all milk is offered ei him, the dessert he has is Thandai. Ofcourse for him, if we add cannabis, he loves it even more. And guess what I realised that Thandai tastes exactly like masala milk, childhood memories came alive!
This year, because of pandemic and not much access to many things… I decided to make homemade Thandai… and I don’t think it can taste any better than my recipe 🙂
So read below:
- Take a handful of almonds and cashews… maybe even some pistachios (optional)
- Add in some melon seeds, saunf and black peppercorns, elachi powder
- And most important some poppy seeds (khus khus) – This is mandatory.
- Blend it all in together to make a fine powder . Make sure that the powder remains that consistency and not pasty … so don’t over grind. That’s your Thandai powder. It can stay in the fridge upto a week.
- On the day you want to drink it. Bring your milk to boil.
- Also soak a few strands of kesar (saffron) in some like warm milk and wait fr it to get a nice yellow colour
- Inside the hot milk… say for about 250 ml milk take 2 – 2.5 tsp of the thandai powder mix and 1 tsp sugar and stir it well till it mixes nicely. (If u use cold milk… the whole drink will remain grain, so it’s important to use hot milk)
- Also add in the kesar milk to get the nice yellow colour to the thandai… u need to mix the kesar well
- Now keep in the refrigerator and let it chill for 3 hours
- Serve cold … while serving add in few dried rose petals
Tip: if you wish to make a pan variant, while making the powder, add in some paan (beetel nut leaves) and instead of sugar use gulakand paste.
Being born and brought up in Mumbai , as kids we were always excited about April, not just because school exams would be over, and summer holidays began… but because it was time for the arrival of “ ALPHANSO MANGO”, the king of fruits. As a 3 year old, I would just eat it plain or with chapati (yes Sindhis eat mango with rotis).
But growing up, I realised, commercial establishments would really experiment with this fruit. And why not, it’s so delicious. The most obvious ones were Mango with cream especially at Bachelors, they also have many other mango options (Infact they would actually charge 101 rs , kind of like Prasad amount … LOL ) and mango kulfi at Kulfi Centre. I also found these convenient to reach, its a stone throw away from my house in Marine Drive. My mother would also make the most delicious mango Rabri. The recipe below, and an inspiration from her, and a little bit more of experimenting on that itself.
I was always happy, just eating all these whenever I would, visit Mumbai during mango season. That’s because since my marriage, I’ve moved to Chennai. But due to lockdown, and not going to Mumbai , I was craving all these Mangolicious items. Luckily we do get descent Alphonso mangoes in Chennai, though they are not as big and tasty as the Ratnagiri ones, which are available in Mumbai. Once an Alphonso lover, always an Alphonso lover. Somethings don’t change.
So I thought why not try out something different … something of my own. So to begin here’s what you need.
- 6 medium sized Alphonso mangoes
- 1 to 1.25 litre milk
- Cardamom powder made from about 6 elachis
- 3-4 strands of saffron
- 1 tbsp luke warm milk
- 8-10 tbsp sugar
- 25 unsalted pistachios, powdered in the blender
Making the Kulfi Mix
- Take the milk in a thick bottom pan and allow it to boil.
- Once brought to boil, lower the gas, and keep stirring the milk at regular intervals. Also there is malai that accumulates on the sides. Keep bringing it back into the milk.
- After about 45 mins, you will notice that the milk has become half its quantity and a bit thick. But you need to keep stirring it. If not the milk collects at bottom of pan, and begins to brown and burn a bit.
- Soak the saffron strands into the separate Small quantity of lukewarm milk… stir it so that it becomes a nice yellow orange colour
- At the point when milk is reduced to 1/2 quantity add in the pistachio powder, cardamom powder, sugar and soak saffron stands in the milk to the main vessel of milk.
- Continuously keep stirring for another 40 minutes
- Once the mixture has reduced in quantity, to about 1/3 rd the original quantity of milk, and the mixture has an attractive green colour to it, remove from the gas and allow it to cool, for about atleast one hour.
Adding the Mix to the mangoes
- Now take the mangoes and just cut the top of slightly to form a cap, and using a pair of tongs gently remove the seed from centre. Once the seed is removed there will be a nice rim of mango at the edges.
- Now pour in the kulfi mix inside the mango, in the cavity that was created by removing the seed.
- Put the cap, that was earlier cut off back on, and keep the mangoes in teacups. This helps them to stay upright.
- Now place them in freezer
- Let the mangoes freeze overnight or even 3-4 days, till you are ready to serve.
- When ready, remove from freezer and gently remove from teacup. After about 2 mins in room temperature the mango comes out easily. If not… pour some running water on the teacup, and make sure it doesn’t touch the mango.
- Remove the cap and peel the mango and then cut into rounds or I just find it easier after removing the cap, to cut the horizontal rounds and then skin comes off with the hand only.
ENJOY a twist on this Mango kulfi
Well you can always substitute pistachios for almonds in this recipe … or even just make it a malai kulfi without any dry fruit. The choice is yours !!!
My absolutely most loved spot in all of Thailand is Koh Samui. It’s all about teal water, white sand, beautiful sunsets, warm sunny sunshine, cocktails that make me go tipsy, fresh seafood, night markets, and the luxury of swanky resorts.
Once upon a time, this island was a very low budget one, a bag packers delight and Chaweng Beach was one of the most appalling beaches ever with some Irish pubs, tattoo artists demanding money, shady ladyboy masseurs on the beach, some very dodgy night clubs, and many ladyboys and call girls, shouting out for customers. But then, the beautiful island reinvented itself as an appealing upmarket destination.
Today, there is a very modern, young and cool vibrant energy about the place. Though it’s touristy, it’s still very classy and has an understated elegance. Whether you want to go soak under the sun, chill on a hammock, do some yoga, or relax in a spa, this is definitely my favourite go to destination.
Here are my top things to do when you are in Koh Samui
The W Hotel :
If you want to have a luxurious holiday in Koh Samui, The W Hotel is the number one spot to be staying. Most honeymooners choose to book this resort. It is an ideal place to relax and soak in the sun, have some exotic food, get a Thai massage at the Spa, swim in the turquoise inviting sea. Even if you are staying elsewhere, it is absolutely worth it, to go and visit the pod in the hotel: The W Pod. This is a seating area with couches and tables in a little man made pond, overlooking the sea. It a fantastic idea to make a reservation for a time, half an hour before sunset, and get yourself some exotic cocktails while watching the sky changing colours.
This experience is an absolute delight. I celebrated my second anniversary over this beautiful view.
There’s a lot more to do
The coastline here is so dreamy and blue, that it’s a lovers paradise.
Bophut Fisherman’s Village:
Make sure to come here on a Friday, as there’s a bustling night market with local food and drinks, souvenirs to take home, and just relax and have a great time.
Secret Buddha Garden:
So many Buddha statues together, is what makes this place so magical. It made me a complete poser.
Grandpa Grandma rocks:
Every island in South East Asia has a love story to tell. Get here with your lover, to get some great Instagram shots.
Chaweng Walking Street:
Thailand is about the buzzing nightlife, street food, massages, pubs, and trinket shops. That’s what this street offers. The real local Thai feel.
Besides this you have the jungle cafe with great views, can take a cooking class at a Thai home, take blessings of the Big Buddha and the Mummified Monk
Read more details on Koh Samui at
Hello from Budapest. I recently visited the charming European city of Budapest. That’s when I realised it’s all about food, fashion, old architecture, thermal baths, watering holes, multiple bridges, a gigantic parliament, and ofcourse Danube so blue. This Hungarian capital, is simply charming, gorgeous and has an understated elegance. While Prague boasts about being the most popular tourist destination in Eastern Europe, the city of Budapest is way more exotic. The city is divided into Buda & Pest via the river Danube. I visited this charming city last year, and fell in love with it.
Pro tip: Most of the actions happens, in Pest, so I will suggest staying on that side. However the Hungarian Parliament which is a landmark building is also in Pest, so many tourists would like to stay in Buda, just to get great views of it.
The highlights of the city:
Danube Promenade: walking along either side of the river, you will see old stylish buildings and beautiful bridges.
Buda Castle & the finicular: Ride up the oldest funicular in the world, and don’t forget to watch the change of guards ceremony in the castle.
Fisherman’s Bastion & Matthias Church: get ready to be awed by all the white around you in buildings which are neo gothic style. Matthias church looks very unique as the white is embellished with orange, yellow, red and green mosaic.
The Hungarian Parliament: this is the most important building in the city.
Pro tip : if you want an insider tour, you need to carry along your passport.
Gerauld Cafe: think dessert, think chocolate, think Gerauld cafe. Dive into Indulgence!
Széchenyi Bath: Budapest is a city known for its thermal hot baths. If you really want to enjoy the experience , set aside 1 full day for this.
Bar Ruins: after the war many buildings which had been delapatated have been converted into watering holes.
I have written my entire story of Budapest in detail, in the National Herald.
What’s hot and worth doing at the Kalaghoda fest?
This year marks the 20th year of India’s largest & most iconic art fair. Over the years the number of people has just been increasing.
Here is a quick guide on what to enjoy at the fair over weekend.
Art Installations : there are over 10 of them , but here are the unique ones.
1. Vespa power to earth
Mother Earth with its core elements of fire, wood, water, metal and air depicted through the scooters.
2. Warping Time
This wheel depicts, time since the festival was started. All the efforts that were put and over the years how more effort is being put. I totally love the colourpop.
20 years of celebrating the festival. It’s very relevant to what is happening. Artists gathering together, and putting in tons of effort. To showcase splendour to public, over the years.
Whilst, there are great installations to watch, there’s also art and literature people can create.
This beautiful lamp creation workshop, where the public, spend 90 minutes to design their own lamp. It should have some kinda special meaning for them.
Author a Book:
There are 90 different topical subjects, given as books. As an individual you could choose any number of subjects , that you want to leave your opinion on as many topics that you will like to. After few months, all 90 topics will be combined together to publish a book, which will have name of contributors.
Another really interesting thing to do at the fair is take a foot massage for 15 minutes, from a blind volunteer of the Victoria Memorial School for the Blind. It only costs 100 Rs and is a wonderful means of earning for the blind.
What to shop at Kalaghoda ?
The festival is known for unique decor, clothes, accessories. It is a great platform for budding entrepreneurs.
my favourite stalls
thenandnow: Fantastic decor and furniture hand painted in a series of colours by tribal artists. I am definitely going online and ordering some for my home.
Suchita: really awesome accessories.
Zubiya: very cool footwear. Check these out.
Shopping is subjective, so check it all out.
Food: No festival is complete without food. All restaurants in Kalaghoda area put up their stalls. Grab a grub at Chetna snacks, to get a flavour of Mumbai, and then for the sweet head over to Nutcracker to have their pancake or 7 layer cookie.
This Sunday, the singer Shaan is playing at Asiatic Steps !
During the autumn of 2017, my husband decided to take me to visit the Balkan, Our itinerary included Montenegro, Croatia and Slovenia. While we were in Dubrovnik and saw some day trip getaways, it was just a sudden plan to take a trip to Bosnia & Herzegovinia. And I am so thrilled we did this one, as Kravice and Mostar Bridge are truly hidden gems.
This country has always been a stage of war. 104 years ago in June 1914 Austrian Arch Duke Franz Ferdinand was assassinated in the capital Sarajevo, and thus began the First World War.
Following the dissolution of Yugoslavia, the republic proclaimed independence in 1992, which was followed by the Bosnian War, lasting until late 1995. During the 80 s and early 90s because of its geographical region sandwiched between the Serbs attacking the Croats and Croats defending themselves several innocent civilian lives were lost. The war between Croatia and Serbia completely destroyed Bosnia. A country having a monthly income per person of 2000 euros, today has 50 euros monthly per person.
However the country and their people are slowly picking themselves together and rebuilding brick by brick with the help and support of the United Nations and various other nations as well.
Having seen pictures of Kravice and the beautiful Mostar Bridge we decided to do a daytrip.
Our first stop was the beautiful Kravice waterfall. To me this waterfall was prettier than Niagra. The beautiful green colour of the water with reflection of surrounding nature sure was a mesmerizing sight. This place is actually called Niagra of Europe. However in this poverty stricken land food and alcohol is very reasonably priced. People here want others to give them business in order to have some kind of livehood. While you walk towards the waterfall viewing point there are a few shops, which sell home, made jams, honey and locally distilled liqueurs. The price point for some of these items is in the region of 1 Euro to 5 Euros approximately. Tourists do enjoy taking a dip in the calm green waters, when it is summer and water temperature is enjoyable.
The most famous attraction here is the Starri Most. When you see the bridge from the bottom, there is a beautiful arch, many buildings, including a minarat and a whole lot of greenery. The turquoise blue colour of the water is so inviting.
But the water is freezing cold. Here locals to clean the place up have a tradition of jumping off the bridge. All the tourists who are there collectively give them 10 euro per jump. Infact even the people who jump off the bridge, definitely need to shower, in order to regulate their body temperature, before they take the plunge.
The vibrant humanity and the persistent reminders of the terrible war during the mid 1990scombine to make Mostar a tear jerking experience when you leave the place. It is truly emotional even for the guide when they explain to tourists on a daily basis. The bridge was destroyed during the war and has since been rebuilt and open to public in 2004. In 2008, it has been declared a UNESCO world heritage sight.
Prior to the war, Mostar was famous for its Turkish style stone bridge, which was nearly 4 centuries old. The single-pointed arch was a symbol of Muslim society’s existence here. The architecture was an absolute marvel. It also signifies the town’s status as the place where East met West in Europe. In the mid 1990s, Mostar became a poster child of the Bosnian war.
The shops here definitely had a bit of Turkish influence like cobbled streets; they were more like roadside shops and a bazaar like atmosphere. You could definitely get some good bargain buys here. Some of the famous local items could include rugs, pottery and jewelry. There are lovely little riverside cafes where visitors could relax and have some delicious Turkish coffee.
We had a lovely tasty Bosnian lunch which included a couple of drinks along with starters like pita bread, harissa dip, and hummus.and main course dishes included lamb shwarama and shish touk for two people, all this along with Kawah (Turkish coffee) just for 10 Euro which in Croatia would easily be double to triple the cost.
On our way back to Dubrovnik we stopped at Pocetlji; a small Bosnian town on the Herzegovina side. It was a beautiful old mosque on one side and a bell tower on the other. Again here there was lovely Turkish accessories, and a lot of fresh fruit juices and jams. If your fond of fresh rasberries, you can get almost a ½ a kilo for just 1 Euro. Take some back and enjoy your bus ride back to Dubrovnik.
Some key points to be noted while travelling in this region:
- Since borders are close by it is important to carry passports and other documents for verification purposes.
- You may not be able to bargain too much in Croatia or Montenegro but one can certainly bargain in Bosnia but you do feel bad if one overdoes it given the state of affairs and socioeconomic scenario there.
- Walk carefully on the cobbled steps as you approach the bridge, as it can get slippery.
This definitely is a bucket list item when one visits the Balkans