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The states of Assam and Meghalaya in northeast India are heaven for any curious traveler. Between their warm people, incredible mix of cultures, magnificent landscapes, alluring historical sites, and insanely tasty cuisine, I constantly found myself in awe there. It’s very different from other parts of the country. I’m so happy I get to share my adventures there with you!
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Sivasagar was the capital of the Ahom Kingdom, which ruled for 600 years until the Burmese invaded and took over in 1819.
My afternoon began at Talatal Ghar, which is an underground, 18th-century palace. Construction began in 1751. It’s the largest Ahom monument in the area. It also contains two secret tunnels, one of which is 16 kilometers long and was built to escape enemies!
It costs 300 rupees (roughly $4.29 U.S.) for foreigners to enter and only 25 rupees ($0.36 U.S.) for Indian residents. It’s like that all over India, so foreign tourists should always be prepared to pay more to visit the attractions.
There are three giant cannons on display, and goats roam the grounds. As my friend Afzal and I explored, lots of people came up to me to shake my hand. The people in Assam are so friendly!
We headed up to the rooftop to get a view of the entire site. I loved the brick structure of the buildings. It was very Mughal and reminiscent of northern India. We reached an area of the palace where the ceilings are 25 feet high and the walls contain nooks where candles were placed to keep the tunnels lit. It’s like a maze! There are lots of windows and intricate doorways with arches. The construction materials used here included sticky rice and duck eggs!
From there, we headed down to check out the tunnels. They have low ceilings, so I had to duck so I wouldn’t bump my head. Inside the tunnels were offerings. Back on the top level, we checked out another building with lots of windows, which helped keep the palace cool.
There’s another long and low tunnel that takes you through lots of different chambers. They’re so cool and unique!
From there, we headed to the Heritage Restaurant to have some Upper Assamese food. There’s a lot more poultry and meat in the cuisine here. The restaurant is located on the shores of a lake, so we ate right out on the pier.
I started with some aloo pitika, which are mashed potatoes with chilies, onions, and tomatoes. It was hot but delicious! The chilies hit me hard! It was refreshing, though, and reminded me of a Russian salad.
The chicken curry had a rich, brownish-green tint to it and contained tomatoes and potatoes. I removed the meat from the bones and ate it with the rice. The chicken was cooked to perfection and the curry was so tasty!
Next was the bamboo pork, which had a rich, green color, and looked like it was mixed with veggies. It was so fatty and full of phenomenal flavors! It was some of the best pork I’ve ever had! It was soft and had been roasted in the bamboo. It tasted like bamboo mixed with pork and veggies!
Next, I tried the pork with the crispy papad, which was incredible. I loved the crunch with the fatty pork! Next was a rick and colorful yellow dal with chilies and herbs. It was almost like mashed lentils and was so flavorful! The fern was a vivid green and reminded me of kale, spinach, and broccoli. So yummy!
Then I tried the boiled pork with bamboo shoots and chilies. It was very soupy and tasted like wonton soup with pork. There were lots of Chinese flavors in it! It was fantastic! What a phenomenal meal!
From there, we headed to another Ahom palace, Kereng Ghar, which is a 7-story castle with 4 floors above ground and 3 underground.
The inside of the palace was really dark. Everything had a pinkish-orange hue. I had never seen pillars like the ones inside it. Kegeng Ghar was built in 1750 and was the first palace built in the area for the capital. The main room for the king is on the top level. I loved the Ahom architecture. Then we climbed to the very top for some unreal views!
Visiting amazing historical sites like this is why I love travel!
I hope you enjoyed this video! If you did, please give it a thumbs up, leave a comment, and subscribe to my channel!
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16 июн 2019
