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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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Chingrir Malaikari

Ingredients : Prawn pieces (200 grams) onion paste (1 medium sized) ginger paste (1 tbsp) coconut paste or powder (4 tbsp) turmeric powder (1 tsp) red chilly powder (as per taste) salt (as per taste) sugar mustard oil 1 Bay leaf garam masala powder (1/2 tsp)  Procedure : Fry the prawn pieces and keep it aside. Now heat oil in a kadhai and put the bay leaf and fry the  onion and ginger paste till oil separates. Now add the chilly powder and turmeric powder and stir. Then add the coconut and stir. Then add water, salt and sugar. Now add the fried prawn pieces and cover the kadhai and let it cook for five more minutes in low flame. Once it's cooked turn off the heat and add the garam masala powder and keep it covered for sometime. Serve it hot with rice or pulao.

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.

dhokla

Ingredients : 1 cup Besan (gram flour) 1 cup sooji (rawa) 2 cups dahi (yogurt) 1 sachet fruit salt ginger paste (1/2 tsp) green chilly paste (1/2 tsp) sugar (1 tsp) salt (1/2 tsp) water to mix the ingredients mustard oil whole mustard seeds whole green chillies slit into 2 parts Procedure : Mix all the ingredients properly with dahi (curd) apart from fruit salt and water. Keep adding small portions of water as required. The mixture should not be very watery or very dry. It should be moderate. There should not be any lumps. When the mixture is ready add the fruit salt for fermentation. We have used microwave oven to cook the dhokla. If you don't have a microwave you can cook it in a normal gas oven. Grease a microwave safe bowl or a normal aluminium dish with mustard oil. If you are using a microwave oven it's better if you use a silicon bowl. It will not stick to the bottom. Now pour the mixture into the bowl and place it into the microwave to cook for 5 minutes. If you are coo