‘ One Lifetime is Not Enough..’ Shubra Guha in Jakarta

Shubra Guha Performance in Jakarta – Gandhaar

Shubra Guha
Shubra Guha in Jakarta

Vidushi Shubra Guha, one of the foremost female vocalists in India was recently in Jakarta and I had the opportunity to do a short interview with her.

Subhraji possesses an extremely melodious voice and a vast repertoire of ragas and compositions. She has been trained by Shri Satish Bhowmik, Pandit Sunil Bose, Pandit KG Ginde, Pandit DT Joshi, and Pandit Vijay Kichlu. In addition to classical singing, she is expert in various semi-classical styles such as thumri, dadra, kajri, tappa, etc. She is a regular artiste of the AIR and television and has given memorable performances all over India and abroad.

Though belonging to the Agra Gharana, which is synonymous with the prowess and masculinity of Aftab-e-Mousiqui Ustad Faiyaz Khan, Subhra has successfully carved a niche of her own with her feminine charm. Khayal singers are generally classified according to their gharanas. A gharana is a school or style of singing with definite characteristics that come to be identified with the gharana.

She has studied at the unique Sangeet Research Academy in Calcutta, and is currently a Guru at this institution.

On being asked on her motivation/inspiration be a musician, she attributes her interest to her father. ‘I am not from a musical family. My father was very interested in music and wanted all children to learn music. Despite our initial hesitation and childish impatience with the long hours of practice, we persevered due to his discipline.’ said Shubraji. Then as her musical knowledge increased, music became her life’s purpose. This was her realization at the young age of 15 and she has not looked back, since. ‘One lifetime is not enough‘ she says ‘for learning all that there is to learn in music.’

Shubraji has a great collection of Indian classical music and she furthes says that ‘library toh mein khud hoon‘ ( I am a library). ‘Music is an oral tradition that you have to learn from your guru’s mouth’ she further adds. The Sangeet Reasearch Academy is also in the process of compiling a large digital resource and knowledge base for scholars and students.

A popular belief is that 6 Raga and 36 Ragini are the sourse for all Ragas, which could be upto a thousand. However, currently only 50 -60 are sung. Raga Bhairavi is her favorite as it is evergreen or ‘sadabahaar’.

Shubra Guha is well known for her Thumri she explained that the Khayal is the base of the thumri and every composition is based on Raga and sung as per Khayal or imagination.  A beautiful song is the perfect amalgamation of technique and emotion.

Shubra Guha in conversation with Poonam Sagar

It was lovely talking to her and it was very clear that my knowledge on Indian classical music was woefully inadequate. Some research and reading later:

Raga is the basis of melody, and the term ‘raga’ literally means colour, and so the raga is ‘that which colours the mind‘. An intriguing and abstract concept on music that inducing an emotion or a mood – tranquility, devotion, eroticism, loneliness, pathos, and heroism to name a few. The raga is also a set of rules or constraints that binds a performance, constraints within which a performer is free to improvise.

Indian classical music can be traced to the holy scriptures of the Hindus, the Vedas. It comprises of two basic elements – the raga and the tala.

Fascinatingly, most ragas are specific to time of the day or even a season, in which they are to be performed – the time is generally specified by intervals of three hours and corresponds to the mood that is supposed to be associated with that time of the day. Some ragas, like raga malhar for example, are associated with specific seasons. Time theory of Ragas by ITC Sangeet Reasearch Academy

The Raga is closely tied to the Tala (the rhythm), usually provided by the tabla, a percussion drum, and are often depicted as bolsor spoken words which are then adapted by the tabla player in his playing.

Each rãga is associated with an ascending pattern ‘ãroha’ and descending pattern ‘avroha’.

These notes are classified in a heirarchy based on their importance and the two most important notes lie in two different tetra-chords(half-octaves). The most important note is called the vãdi and the second most important note is called the samvãdi. The raga generally has a characteristic phrase known as the pakad which helps in identifying that raga.

A singer or musician sings or plays the notes in various combinations playing the static compositions and embelishing them and adding improvised parts in between. A typical performance could go on for an hour or even two. The success of the performance depends on how effectively the musician builds up the desired mood.

Thumri a classical form was born in the Moghul courts and its famous exponent was Nawab Wajid Ali Shah or Akhtar Piya as he was affectionately called. While the Raga rules Khayal, it is Bhava (feeling) that governs the rendering of thumri. Thumri allows for greater flexibility and freedom of expression, even for mixing raags in the interest of highlighting a particular mood or emotion. This flexibility has earned for it the name of “light-classical music.”

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God’s Own Country – Kerala

Incredible India Poster - Kerala

Incredible India Poster - Kerala

If Bali is the island of Gods, Kerala is God’s own country.

Nestled between the Arabian Sea and the Western Ghats, Kerala is one of India’s most beautiful states, with secluded beaches, palm-fringed waterways, mist-clad hill stations, lush tropical forests, cascading waterfalls, exotic wildlife, exquisite houseboats, majestic monuments, fine art forms and enchanting festivals that give it a distinctive charm.

Besides the dream list of attractions, what sets Kerala apart are its waterways — a world of serenity and wonderment, a network of waterways, inlets from the sea, and estuaries of over forty rivers, lakes and natural canals connecting coastal towns.

Glide through pristine waters of this tropical Venice in a solar powered houseboat or ‘Kettuvallam,’ watching the palm trees, the rice fields, the birds, the forests, the small villages and experiencing the quietness. These boats were used for transporting goods and, built without a single nail, have now morphed into floating villas, exquisitely designed and furnished with modern amenities.

Some of the magnificent places of tourist interest and the picture perfect waterways of Kerala are Kumarakom, Alleppey, Kochi, Kollam, Kuttanad and Kasargod.

Snake Boat Race

Snake Boat Race

A must-see event is the snake boat races or ‘Vallamkali’ which is something of a cult, just as bull fighting is in Spain. From Aug. 15, every year, 100 ft long boats with up to a 100 trained men participate in this amazing race in the waterways of southern Kerala.
The boats go like arrows, with the rowers in unison to the sound of rhythmic chanting and music. Truly a photographer’s dream destination.

Ayurveda - Shirodhara

Shirodhara, Ayurvedic Oil Therapy

Kerala is also popular for Ayurveda, ‘the science of life’ which is an ancient treatment method based on diet, massage, herbs, meditation and yoga. This wholesome approach maintains the balance between body and mind. Numerous Ayurvedic hospitals treat serious ailments, diseases and disorders based on the ancient knowledge, while the Ayurvedic spas are more suited to rejuvenating massage and spa treatments. ‘Shirodhara’ the trademark symbol of most Ayurvedic health spas is a special form of oil therapy, characterized by the steady pouring of Ayurvedic medicated oil over the forehead. This therapeutic process provides mental relief, increased blood circulation in the brain and better hair growth.

The journey to discover Kerala begins in Kochi, where you find giant fishing nets from China, ancient mosques and Portuguese houses. The serene Fort Cochin pays homage to its colonial past, each building whispering a tale of Chinese visitors, Portuguese traders, Jewish settlers, Syrian Christians and Muslim merchants.

Yet even with its colonial distractions, Kerala manages to cling to its vibrant traditions: ‘Kathakali’ — a blend of religious play and dance; ‘kalarippayat’ — a gravity-defying martial art; and ‘theyyam’ — a trance-induced ritual. Combine this with some of the most taste bud-tingling cuisine in India, and you can imagine how hard it will be to leave before you even get here.

Kathakali Dancer

Kathakali Dancer

Munnar with rolling tea gardens produces the world famous Nilgiri tea. This is also the land of cardamom, pepper and cinnamon spice plantations.

Follow the scenic waterfalls and exotic flora and fauna to Periyar Wildlife Sanctuary and spice and coffee plantations in Thekkady.

Further on to Kumarakom, a small scenic village with cluster of little islands is situated on the bank of crystal clear blue Vembanad Lake. Visit the exotic Kumarakom Bird Sanctuary, regarded as ornithologist’s paradise. Explore the beauty of the waterways with a houseboat cruise to Alleppey.

Alleppey Backwaters

Alleppey Backwaters

Then to Trivandrum, the capital city, resting on low hills in Southern Kerala. Visit the Napier Museum, Kuthiramalika Museum, and Sri Padmanadbha Temple. And, finally to the beach of Kovalam, the beautiful beach paradise, which consists of three picture perfect crescent beaches adjacent to one another, considered to be one of the finest beach resorts in the world.

From its magnificent hill stations to its mesmerizing beaches and fascinating wildlife parks and sanctuaries, South India’s Kerala is the ideal gateway for a fun filled holiday. Kerala’s rich historical and cultural past makes the state a unique place to visit.

Is it any wonder that National Geographic Travel calls Kerala “one of the 10 paradises of the world” and among the “Fifty must see tourist destinations of a Lifetime”.

Tips:
Best time to visit: is between December and March when temperatures are a pleasant 30°C. In February, March and April, festivals take place in Kochi, Kottayam and Kollam, featuring traditional Kathakali dancing.
June and July are monsoon months in Kerala and interestingly, this happens to the best time for therapeutic Ayurvedic treatment, which is said to be most effective in these months.

What to buy
: Kerala is a shopper’s delight, especially for its ivory carvings, pottery, gold and silver brocaded fabrics and pottery and ceramic products.
Bring home souvenirs of carved rosewood, masks, and a wide range of attractive and unique handmade items.

As published in The Jakarta Post June 6th 2011

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Statues Around Jakarta

Hansel & Gretel Statue at HI roundabout

Hansel & Gretel Statue at HI Roundabout

Hot Plate Harry /Pizza Man Statue

Hot Plate Harry /Pizza Man Statue

Breaking Free lapangan banteng

Breaking Free at Lapangan Banteng

Tugu Tani

Tugu Tani

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What a Scooter Sidecar!

Scooter with Sidecar

Skull on the Headlight and Bicycle chain trimming

Scooter with Sidecar

Doll with Helmet and Sunglasses, Passenger in the Sidecar. Check out the missile on the right!

 

Scooter with Sidecar

Scooter with Sidecar, rear view, Check out the Missile

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Food Trends in Jakarta

Lobster Ravioli

Lobster Ravioli by Chef Max Andhika

Food glorious food! The best thing about food is that it is both a necessity and an indulgence.  Even better, it can be both at the same time. As Voltaire famously said ‘nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity’.

Many of us have very strong feelings about food.  Why is food so emotional?  Scents of food stir up childhood memories, cooking for and feeding someone is one of the sweetest gestures in the world, even watching someone eat can be a delight.  Food and love are undeniably connected, and fine dining is here to stay.

No wonder food is omnipresent. On the TV every second commercial is for food and now every second program is on food. Indonesian cuisine has been influenced by multiple foreign influences over the millennia with its location along ancient trading routes between the Far East and the Middle East. ‘Despite the influences of Indian, Chinese and Arabian’ says Chef Pernama, ‘the indigenous food has evolved into distinct regional cuisines based on local produce and spices. Look at Balinese cuisine which is characterized by kencur or lesser galangal.’

I recently caught up with three incredible chefs in an effort to understand the trendy food scene in Jakarta from their very individual perspectives. Chef Maxi Andhika, Chef Gilles Marx and Chef Pernama were my guides on the food scene in Jakarta. In the process I have a whole new appreciation for food and its 3 P’s production, preparation and presentation.

Although each of the celebrity chefs has a different niche, they have a common strategy for marketing – WOMM, or word of mouth marketing.  They provide an excellent dining experience to their patrons and they not only come back for more, but also bring their friends and contacts. The chefs viewed traditional advertising media is viewed as expensive and ineffective. On the other extreme are giant billboards with credit card linked promotions on food outlets, which attract diners only through the lure of cheap food, and is no comparison to a fine dining experience.

Chef Max brings fine dining home through his exclusive private dining services. Max brings French inspired cuisine with a twist to the crème de la crème of Indonesian society. ‘Indonesia is at the crossroads for discovering fresh food and this is where education and awareness is required, and Chefs play a major role in shaping taste buds and approach to food. Freshness is key, to a great dish’ said Max. Buying fresh ingredients means knowing where your food comes from and what’s in it.

Chef Gilles Marx is French culinary master presents authentic classic and contemporary French cuisine at his elegant fine dining restaurant, Amuz.  Only the artwork on the walls is Indonesian. Meticulously chosen ingredients to provide the richest flavors in a gracefully stylish space create a wonderful experience for the diners. ‘The growing economy means that people are entertaining more. The people in Jakarta love French food and love to discover and try new things’ says Gilles.  He notices the trend of a new concept restaurant which he explained ‘is a bistro with a large bar, which provides a quick bite to the busy executive during the day like a club at night’.

Chef Permana Sigidprawiro

Chef Permana Sigidprawiro

Chef Permana Sigidprawiro’s passion is authentic Indonesian food as a fine dining experience.  He manages various restaurants such as Bistro Baron, which serves French cuisine and Indonesian cuisine at Waroeng Kita, Bunga Rampai and Kembang Goela. His dream is to set up a chain of authentic Indonesian restaurants across the world which offer a total experience, ‘great dining at affordable prices in a wonderful ambiance with great service’ explains Pernama.  He is of the view that fine dining should not be defined by high prices but by affordable good quality authentic cuisine.

The economic growth and affluence over the last decade has been a boon to the food and hospitality sector, especially in Jakarta. The variety and choice of food from cuisines around the world, now available in Jakarta is simply mind boggling. Popular reality TV shows focused on food further create greater awareness on all aspects of food from around the world. As Chef Gilles says ‘food business is booming and word of mouth is the best advertisement.’

As published in the Jakarta Post on 30th May 2011jkt post article 30 may 2011

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From Selling Hardware to Authentic Indonesian Cuisine

Chef Permana Sigidprawiro
Chef Permana Sigidprawiro

The crisis in Indonesia jump started Chef Permana Sigidprawiro’s culinary career, a drastic change form selling computer hardware.From introduction to cooking in New York to formal culinary training in New Zealand and then returning to Jakarta to manage a chain of restaurants.

Permana can whip up the best yogurt in town and is convinced that it maintains his health. He is passionate about authentic Indonesian food and regularly organizes regional food festivals. My interview with him was with Balinese music in the background at the Bali food festival held at Kembang Goela restaurant. This is one of the many restaurants that he manages. His dream is to set up a chain of authentic Indonesian restaurants across the world which offers a total experience, ‘great dining at affordable prices in a wonderful ambiance with great service‘ explains Pernama.

Audio Podcast of Chef Permana in conversation with Poonam Sagar

He is of the view that fine dining should not be defined by high prices but by affordable good quality authentic cuisine. That is his focus too with his restaurants such as Bistro Baron, which serves french cuisine and Indonesian dining at Waroeng Kita, Bunga Rampai and Kembang Goela.

Chef Permana notices a distinct trend in Jakarta due to its hectic lifestyle. There are the fine dining restaurants focused on different cuisines and there are clubs. A growing trend in people exploring European cuisine. French cuisine is very rich and complex, whereas Indonesian food has been influenced by various cultures such as Indian Chinese and every province has it own variation. Balinese cooking is characterized by the use of Kencur or lesser galangal. An understanding of the regional food is gained by tasting the food locally and replicating it in the kitchen with adjustment to the local preference. However, he does not believe in fusion food and focuses on authentic dishes to showcase in his various restaurants.

 

Chef Permana Sigidprawiro at Kembang Goela
Chef Permana Sigidprawiro at Kembang Goela
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From Foodie to Celebrity Chef

‘I am very lucky to be included among the top chefs in Indonesia’, said Chef Maxi Andhika. Friendly and engaging were my first impressions of the young chef, when I met him at his favorite spot in town – the bar at the ranch market, Grand Indonesia.

Maxi Andhika

Chef Maxi Andhika

Chef Max has moved up the kitchen hierarchy from dishwasher to Chef de partie at Celebrity Chef Gordon Ramsay’s Michelin starred restaurant in New York. The pressure at a Michelin star restaurant is intense with military style precision and adherence to the head chef instructions and expectations. There is no room for error and you are pushed to be better every day. His training at the French Culinary Institute has been influenced by his early interest in food in Singapore, Hokkien roots and Australian fresh produce, which has shaped his approach to cooking.

‘Indonesia is at the crossroads for discovering fresh food and this is where education and awareness is required, and Chefs play a major role in shaping taste buds and approach to food. Freshness is key, to a great dish’ said Max. Buying fresh ingredients means knowing where your food comes from and what’s in it.

He describes his food as Asian with a French influence. His favorite taste is ‘umami’ and he concentrates this through the perfect matching of the freshest ingredients to create a taste sensation which keeps you coming back for more. His vision is to bring affordable fine dining to Jakarta, in his soon to be launched restaurant.

Max is incredibly passionate about food and driven to be the best he can be as a chef. From being terrible at school studies, to a celebrity chef is quite a journey. Now he cooks for the who’s who in Jakarta and they keep coming back for more. With his team and a lot of planning and preparation he is able to provide a gourmet experience through private dinner services. The lobster in Indonesia is the best in the world and stars often on his private dining menu, which is created every month – complex and multi dimensional.

This is a big year for Max with the upcoming launch of his first restaurant in Jakarta and his marriage to Karen Carlotta. ‘Karel perfectly complements my cooking with her amazing bread and desserts’ says Max with a smile.

Umami is the fifth primary taste after sweet, sour, salt and bitter. However, it may be the most important taste of all in making our food delicious.

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Exquisite Pink Temple – Banteay Srei

The beautifully and intricately carved temple dedicated to Lord Shiva in hard pink sandstone (quartz arenite) – Banteay Srei, was built in the 10 th century AD. It was discovered overrun by the jungle in 1914.

Banteay Srey loosely translates to ‘citadel of the women,’ but this is a modern appellation due to the delicate beauty of the carvings. The walls are densely covered the most beautiful, deep and intricate carvings, a ‘technique of sandalwood carving with even an Indian scent to it.’

Garudas, elephants, chariots. Nagas and lions are carved framed by garlands in stone.

Banteay Srei Main Entrance
Banteay Srei Main Entrance
Central Pavilion
Central Pavilion

This exquisitely carved temple was a surprise in the middle of the verdant jungle. Its really small by Angkor standards and perfectly preserved despite the passage of time. ‘Dvarpala’ or doorway gaurds sit frozen in stone. The carvings are remiscent of Indian temples with even a broken statue of Nandi bull in front of the main shrine. According to Hindu mythology, Nandi Bull is the mount of Lord Shiva.

Broken Statue of Nandi Bull
Broken Statue of Nandi Bull

Carving on the Main Arch

Background: Banteay Srei was built by Raja Guru Yajnavaraha for installation of Shiva Linga “Tribhuvana Maheçvara” in the year 967. This temple was originally called Isvarapura, as per inscriptions. The temple was primarily dedicated to Shiva.

Inner Courtyard with Dvarpalas
Inner Courtyard with Dvarpalas

Tip: Plan to visit this temple before 10.30 am or later in the afternoon, when the color of the temple is at its best.

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Smiling Stones at Bayon

Here we were in the hotel lobby at 5 am waiting for our tuk tuks and looking forward to another amazing day in Siem Reap. A tuk tuk is a small carriage attached to a motocycle an can carry four passengers. We found these to be cheap and convenient means of transport in Cambodia, with friendly and polite drivers. Soon we were off in the dark to visit the famed temple of Bayon. It was a fairly long drive in the dark through a forest and there was a nip in the air and I was glad I had brought my silk shawl, from the Silk Center in Puok,  along.

And then abruptly, we were at the temple, a large stone structure which rose up like a mountain. In the early morning, we impatiently waited for sunrise. In the faint light of the creeping dawn we entered the temple and were guided to the second level. The rising sun slowly revealed the many faces with their amazing smile. The immense beatific smile under half closed eyelids were vaguely feminine on gigantic masculine faces, revealed one after another from one tower to another around me.  Dwarfed by smiling faces in all four directions, it was the oddest feeling.

Faces at Bayon

Faces at Bayon

There were four faces on on each tower facing the four cardinal directions. Standing on the solid rock blocks under the morning sky, gazing at the innumerable giant smiling faces was magical. It gives me goose bumps just remembering and looking at my photographs.

More Smiling Faces

More Smiling Faces

The temple is mountain of 216 gigantic face sculptures that adorned its original 54 towers. The faces represent Lokeshvara, Mahayana Buddhism’s compassionate Bodhisattva, and are thought to be copied from the actual face of Jayavarman VII, and whose smiles was so gentle that it is often referred to as “the Khmer smile”. Now only 37 towers remain. Bas reliefs on the exterior walls of the lower level and on the upper level depict an unusual combination of mythological, historical and mundane events.

Background: Bayon was the state temple of Jayavarman VII, built in the late 13th century. The temple is situated at the center of Angkor Thom, a walled capital city the Khmer Empire. Four of the city’s five gates are on the same axis with the temple, and the walls of the city form the enclosure walls. The temple was intended to evoke the form of Mt. Meru (as was Angkor Wat), the cosmic mountain at the center of the world in Buddhist cosmology. In keeping with this cosmic symbolism, the plan of the Bayon temple is based on a ‘yantra’, a symbol used by Tantric Buddhists to represent the layout of the universe.

Lokeshvara (trans. “He who looks over the world”) is the embodiment of awakened compassion in Mahayana Buddhism.

Pierre Loti, a french visitor to Bayon in 1901 in his book Pélerin d’Angkor, with the remarkable perception of a poet: from on high, the four faces on each of these towers face the four cardinal points, looking out in every direction from beneath lowered eyelids. Each face has the same ironic expression of pity, the same smile. The multiplication of these faces to the four cardinal points symbolizes the idea that the Royal power is blessing the four quarters of the Kingdom. As for the repetition of these faces on every tower. The idols worshipped in the chapels inside the towers were statues of deified princes or dignitaries or else of local Gods. Each tower corresponded to a province of the Kingdom or at least to a religious or administrative centre of the province. Thus if the four faces symbolizes the Royal power spreading over the land in every direction, placing them over the chapel which was typical of each province signified that: the king Jayavarman VII’s Royal power was as strong in the province as at Angkor itself. This accounted for having a four-faced tower to represent each part of the Kingdom. We now begin to understand this mysterious architecture as the symbol of the Great Miracle of Jayavarman VII. It represents his administrative and religious  power extending to every corner of Cambodian territory by mean of this unique sign.

Meditating at Bayon

Meditating at Bayon

Apsara Bas Relief

Apsara Bas Relief

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Poetry in Stone – Angkor Vat

It was like going back in time when I landed at the Siem Reap airport, a small charming gateway to the world famous Angkor temples, in Cambodia. It took all of ten minutes to get my visa on arrival at the Siem Reap airport for US$25 and the hotel car was waiting for me outside. A short ride through dusty streets reminiscent of India 30 years ago. Soon the road was lined with huge hotels on either side and one of them was my destination, the Sokha Angkor Resort.

I was very excited at finally being here in Siem Reap and looking forward to Angkor Vat. A 3 day pass was available at the hotel guest desk for US$ 40 which allowed access to all historic places in the Ankor wat complex, and its visiting hours are 5am to 6pm . We planned to get there in the afternoon when it was cooler, so we decided to visit the Silk Worm Farm managed by Artisans D’Angkor. More about the visit to the Silk farm here >>

Then finally to the main attraction – Angkor Vat. The name means “City Temple”- Angkor is a vernacular form of the word nokor which comes from the Sanskrit word ‘nagara’ (capital), while Wat is the Khmer word for temple.

Road to Ankor VatThe approach road to Angkor Vat was lined with large shady trees and led to a large man made lake or moat which surrounds the temple complex. This must have provided some protection from encroachment by the jungle. The huge imposing, symmetrical sturcture in stone was very impressive. A very solid presence which transcended time – a doorway to the past.

Background: Angkor Vat was built for King Suryavayrman II in the early 12th century, dedicated to Lord Vishnu. The temple is built in high classical style of Khmer architecture and now part of the national flag. The architechtural design represents Mount Meru, abode of Hindu Gods. Surrounded by a moat is an outer wall of 3.6 km, it comprises of three rectangular galleries, each raised above the next. The massive three-tiered pyramid is crowned by five lotus-like towers rising 65 meters from ground level, to form a quincunx (a geometric pattern consisting of five coplanar points,four of them forming a square or rectangle and a fifth at its center).

As we walked in through the main entrance, it looked like a giant postcard photo against the sky. The complex details became clearer as we moved forward and the visual impact was stunning. There was so much to see and take in at once.

The walls are adorned with extensive bas-reliefs depicting scenes from Hindu mythology. As we walked counterclockwise around the temple, the stories of the mythological Battle of Kuru on the west wall; the historical march of the army of Suryavarman II, builder of Angkor Wat, against the Cham, followed by scenes from Heaven and Hell on the south wall; and the classic ‘Churning of the Ocean Milk’ on the east wall. Beautiful apsaras adorned the walls throughout the temple. Large stone idols which were obviously Vishnu are now dressed in saffron cloth and venerated as Buddha. After all, all paths (or idols, in this case) lead to the same God.

Idols at Angkor Vat

Vishnu / Buddha idols

The central coutyard has 4 pools within the cloister which is fringed by long pillared galleries. This is the ‘Gallery of a Thousand Buddhas‘ (Preah Pean). As the name suggests, it housed hundreds of Buddha images, of which only few remain. The pools are no longer filled with water and are great for photo sessions. Standing within the cloister is a great experience – a haven of cool and quiet, in contrast to the brigh direct sun outside.

Pool in the central cloister

Pool within 'Gallery of a Thousand Buddhas' (Preah Pean)

The third level is accessed through very steep and high stairs and many have been closed for safety reasons. An alternate wooden stairway has been made to provide access. Cambodian dancers in full costume with the temple as the backdrop was a beautiful sight and a great photo opportunity.

Central Tower, 3rd Level

Central Tower, 3rd Level

posing with the dancers

Posing with the Dancers

The temple is a photographers paradise from long before sunrise till after sunset. Artists had set up their easels to capture the beauty through paint.

Artists at Angkor

Artists at Angkor

What to Bring: Wear light, airy, clothing with full sleeves to protect yourself from the sun and mosquitoes. The sun can be intense so do bring a hat, sunglasses and even sunscreen. Always carry your water and maybe a snack. You should have mosquito repellent for sunrise and sunset hours. Wear practical shoes for climbing narrow steps and walking on uneven surfaces. For serious temple explorers, a flashlight, notebook and compass can come in handy. Food, Trinkets, postcards and film are available from small vendors outside the temple complex.

Top spots: If you have limited time the two top temples to visit are Angkor Wat and Bayon.

Some more photographs from the visit

Apsaras at Angkor Vat

Apsaras at Angkor Vat

Bas reliefs on the walls - detail

Bas Reliefs on the walls - detail

Long Pillared Galleries with Bas-reliefs

Long Pillared Galleries with Bas-reliefs

Sunset at Angkor Vat

Sunset at Angkor Vat

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