Question

Now find a travel brochure about a place you have visited. Look at the description in the brochure. Then write your account, adding details from your own experience, to give the reader a picture of the place, rather than an impersonal, factual description. For an activity

Answer 1

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Our School announced an Educational Tour to Amritsar, Punjab in February 2017 for 4 days. It was during our winter vacation. Each student had to pay Rs. 6000 for all the expenditure including hotel and meals for each day. We began our journey on the night of 15 February 2017 and enjoyed the company of our teachers on our way to Amritsar. Next morning, we reached there without any difficulty. We checked into the hotel after reaching and took some rest and left to see the Jallianwala Bagh and the Golden Temple in the afternoon. We saw the bullet marks and were made familiar with the Jallianwala Bagh massacre. We also visited a small museum which gave us a deep insight into the same. All lit up with lights, we could see the beautiful reflection of the Golden Temple in the crystal-clear water of the Sarovar in the evening. Late night, we came back to our hotel. Early morning, next day, we began our drive towards Wagah Border. There we witnessed a spectacular combined drill of Indian and Pakistani soldiers and the evening ceremony. It was among the most memorable experiences we ever had and we returned in the evening. Next morning, we visited the Gobindgarh Fort and became aware of the historical context in which it was built, significant changes over time and the 7D show on the life of Maharaja Ranjit Singh. On the last day, we had some fun and frolic in our hotel itself and enjoyed amongst ourselves. Above all, we had an unforgettable experience during our visit and enjoyed their famous sweets and food items as well

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Answer 2

An account of a trip to Lingaraj temple at Bhubaneswar, Odisha.

• On my first trip to Odisha, I wanted to venture beyond the typical triangle of Bhubaneshwar-Puri-Konark. When I arrived in Bhubaneshwar, I went straight to the Lingaraj temple, which is the first in the pecking order in a city dotted with temples. I'd heard stories and been warned about the infamous pandas - temple priests as they're known here - who cling to visitors like leeches and take it upon themselves to bring you closer to the Gods and help you attain salvation, all for a fee.
• I entered the temple with trepidation, having left my backpack and shoes in a thoughtfully provided set of lockers just outside.
• I entered the temple with trepidation, hoping to avoid the swarm of pandas that had been warned about, and went straight to the sanctum sanctorum, expecting to find a giant statue or linga (representative of Lord Shiva, after whom the temple is named), but this was not to be. The linga is an easily overlooked swayambhu (self-born) stone structure that is revered by both Shiva and Vishnu worshippers.
• The other draw of this temple is the mahaprasad, which is prepared every day for the Gods and then sold to the priests' family, who then sell it to the general public for a fraction of the price that you would pay in a restaurant for a similar meal. While rambling around the campus after visiting the main shrine and prominent among the hundreds of smaller temples, I was drawn to what appeared to be a kitchen from a well where two men were drawing water from a nearby well. I learned from them that the water from this well can only be used for cooking the Prasad that is made for the Gods.
• One of them kindly introduced me to a cook who agreed to take me inside the kitchen and warned me not to touch anything and to keep my distance from the earthen stoves.
• He explained that the vessels are made of mud, and the oven is made of bricks, with the earth coming from a specific location and being placed over the fire, and the wood and charcoal coming from specific trees. Nine vessels are stacked on top of each other and rotated from top to bottom on a regular basis. The main course is a variety of rice preparations accompanied by a variety of vegetable preparations.
• Needless to say, it is devoid of onion and garlic, as well as any vegetable that does not originate in India. This means that vegetables like tomatoes, cauliflower, and cabbage, as well as chilies and potatoes, are out.
• When the food is ready, it is offered to the Gods before being made available to the general public. People believe that when it is offered to the Gods, it takes on an indescribable taste and aroma. But I can assure you that it is the type of food I could eat every day. It is the pinnacle of slow food, prepared in a method that appears to have remained unchanged for more than a millennium.
• The standard course is rice and dal with a variety of vegetable preparations. You can get prepared sweet rice and other sweets as an extra payment. After a hearty meal, I followed the locals' lead and napped on the bare earth, which was kept cool by the shade of ancient trees.

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