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About

Hi! We are Barun & Bidisha

We are trying to fuel our life journey with our passion for travel and food.

 

Thank you so much for visiting our website. We are IT professional duo from Kolkata, but preferred to be called ourselves bedouin and the world our home (inspired by Rabindranath Tagore's poem "Duronto Asha"). We have been in this profession for a decade and still love our jobs. Both of us share a common passion for traveling which give us an immense high. And, we, more often than not, (manage to) unchain ourselves from our desks to explore new places, meeting new people, trying out new food and immersing in the different cultures of the different places.

For us, life is about accumulating memories, not just possessions and now we’re creating those precious memories with our little daughter Brishti.

 

We caught the travel bug 5 years ago, and have been traveling on-and-off ever since. We travel to escape the chaos of our lives: the expectations, routines and demands placed upon us that make us feel like we’re constantly jammed into the power point. Travelling gives us a chance to slip into sea beaches or mountain side undisturbed with a cup of coffee. It provides us with an opportunity to tell more enriching stories and have something to cherish about in the years to come.

Our blogging journey started with sharing stories with family and friends. Slowly, we started sharing more about our journey — the things we loved and the things we didn't, the best part of our journey as well as the mistakes we made. We started receiving feedback from our readers. We found that the posts in which we shared our mistakes received more comments. We realized that many people were struggling with the same issues and sharing our experience would not only help them planning their trips effectively but also inspire them to travel to places beyond comfort zone. Our realization coupled with effort and best wishes of our readers gave birth to Bedouin's Diary.

Through our diary pages, we share our travel, food and dining experience and tips, to inspire you for one of your next trips you have always desired.

Wish you safe and happy travels.

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Machhi ka Salan/ Fish Salan

Ingredients : 500 gms fish cut into slices 1 coconut grated 2 tsp til 2 tsp dhania powder 1 tsp mustard seeds 1 tsp jeera 2 tsp khus khus 1/2 tsp haldi 2 tsp chilli powder 2 green chilies 3-4 tbsp oil 1 onion sliced fine few curry leaves lemon size tamarind salt to taste Preparation : To make Masala grind til, dhania, jeera, mustard, khus khus, 1 tbsp grated coconut, chili powder, haldi garlic and 1 onion to  a fine paste. Extract 2 cups milk from the grated coconut. Extract the pulp from the tamarind soaked in 1 cup of water.  Heat oil and add the 1 sliced onion and fry till crisp. Put in the masala paste and fry till the oil separates.  Now add the fish pieces and fry a little. Pour in the coconut milk and add salt to taste along with the curry leaves. Gently simmer till nearly done. Lastly add the tamarind water and again simmer a little. Serve machhi ka salan/ fish salan hot.

Carrot Potato Cutlet

Ingredients : Carrots (2 medium sized) Potatoes (3 medium sized) Onion chopped (1 big) Jeera powder (1/2 tsp) Dhania powder (1/2 tsp) Red chilly powder (1/2 tsp) Garam masala powder (1/2 tsp) Ginger paste (1tsp) Salt (1.5 tsp) Oil to fry the cutlets Procedure : Chop the carrots and potatoes and boil them.Fry the ginger paste, chopped onions and mix all the spices with the onions. Mash the carrots and potatoes and mix al the onions and spices with it.Divide the mixture into small portions. Heat a fry pan and spread oil all over it.Roll the portions in dry flour and pan fry them in the fry pan. Serve the cutlets hot with ketchup or chutney. This can be good taste change for your kid if you omit the chillies and garam masala.

Bhapa Chingri

Ingredients : Prawns (250 gms) mustard seeds (3 tbsp) poppy seeds (1 tbsp) coconut paste or powder(4 tbsp) mustard oil (3 tbsp) green chilly paste (as per taste) salt (as per taste) Procedure : Mix all the ingredients together. Put it into a metallic tiffin box and close the lid of the tiffin box. Boil water in a boiler and place the tiffin box into the boiling water. Close the lid of the boiler and cook it in low flame for 15 min. Serve Bhapa Chingri hot with rice or pulao.