Mai Tulsi Tere Anagan Ki

1/640 ƒ/6.3 ISO 160 55 mm
1/640 ƒ/6.3 ISO 160 55 mm
1/80 ƒ/11 ISO 160 55 mm
1/125 ƒ/14 ISO 200 55 mm
1/125 ƒ/9 ISO 200 55 mm

Mai Tulsi Tere Anagan Ki , “I am the Holy Basil of your central court yard” – when translated from Hindi loses much of its charm as a tag line from Bollywood Cinema. Ocinum Sanctum/Tenuiflorum  or Holy Basil originated from South Asia. Its an aromatic plant with the leaves being used for various religious purposes in Hinduism. Interestingly in stark contrast, its a seasoning for pork dishes in Thai culture. While Indian households had the woman of the family burning a lamp beside the Tulsi  plant every evening, the same plant was being made part of someone’s meat feast further East. Where you are born determines how you look and treats plants too. Meat with Holy basil sounds like a concept worthy of a trial.

 

 

Pascuita

1/500 ƒ/5.6 ISO 160 55 mm
1/500 ƒ/5.6 ISO 160 55 mm
1/400 ƒ/5.6 ISO 160 55 mm
1/400 ƒ/5.6 ISO 160 55 mm
1/400 ƒ/5.6 ISO 160 55 mm

Pascuita or the small leaved white Poinsettia is a plant where beauty stems from the leaves and not from flowers. Originating from Mexico and Central America, all poinsettias found fame and popularity in the USA. Red ones are used extensively for natural Christmas decoration. The name it self comes from that of the US Minister for Mexico in the early 19th Century when this plant was brought to USA.

The Folds of a Marigold

1/125 ƒ/11 ISO 160 55 mm

Perhaps the most grown and used of flowers in India.It is indeed a commercial crop and less of a household plant for the marigold is the flower of choice for temple offerings. While other thing may remain expensive these flowers are still affordable to  even the poorest of devotees.

Tamatoe Tomato

1/250 ƒ/8 ISO 160 55 mm
1/160 ƒ/6.3 ISO 200 55 mm

Tomato, the first edible thing I could pronounce as a child. A fruit, but you only realize that after you have fallen in love with it for some years and they tell you so at school. Here you see green tomatoes which are harder than the ripe red ones and make for more chew able curry substance.