5 Amazing Hill Stations Near Guwahati For A Cool Summer Retreat
1. Shillong
Shillong represents the most esteemed hill station location within Northeast India where visitors can reach it by driving about 100 kilometers from Guwahati. Located at 1,496 meters above sea level the city presents everlasting cool weather throughout the year. Shillong earns its title 'Scotland of the East' through its misty hills combined with Elephant Falls and Seven Sisters Falls and the tranquil lakes Ward's Lake and Umiam Lake. The cultural atmosphere of Shillong becomes vibrant because of its active markets such as Police Bazaar. Adventure lovers have several thrilling opportunities through trekking adventures and caving activities and rock climbing challenges in this area.
2. Cherrapunji (Sohra)
Tourists worldwide acknowledge Cherrapunji as one of Earth's most moist areas and it rests exactly 125 kilometers beyond Guwahati. The hill town of Cherrapunji exists at around 1,300 meters above sea level where it showcases its remarkable cliffs against abundant greenery and magnificent waterfalls which include Nohkalikai Falls and Dainthlen Falls. Living root bridges built by the Khasi tribe through centuries of bioengineering remain accessible for visitors to explore. The heavy rainfall in Cherrapunji does not deter visitors because they enjoy its relaxing environment and attractive scenery.
3. Mawlynnong
Tourists commonly call Mawlynnong 'God's Own Garden' while the settlement lies 95 kilometers from Shillong and 180 kilometers from Guwahati. Through its dedication to cleanliness this village received recognition from global authorities as Asia's cleanest village. The small community of Mawlynnong presents visitors with breathtaking views that span between Bangladesh and the valley landscapes. A hanging bamboo path presents adventure seekers with a breathtaking view of the surrounding scenery. Nature lovers must experience the clean and environment-conscious practices of this village which makes it a necessary travel destination.
4. Nongkhyllem Wildlife Sanctuary
Nongkhyllem Wildlife Sanctuary provides ideal retreat grounds for visitors into wildlife where total silence and natural encounters are available. This sanctuary covers an area of 29 square kilometers and lies approximately 60 kilometers from Guwahati while providing sanctuary to elephants together with leopards and various bird species. People can find perfect moments of peace at Nongkhyllem Wildlife Sanctuary within its dense forests and winding hills to watch birds or trek through natural quietness.
5. Umiam Lake
Although Umiam Lake is not officially recognized as a hill station it stands as an essential stopover because it lies on the journey to Shillong. The artificial reservoir created near Guwahati exists about 15 kilometers away among picturesque hills covered with lush vegetation. Barapani refers to the big water that shapes the name of Umiam Lake where boating and kayaking alongside picnics have become popular activities. Hot summer days call for relaxation at this spot because its gentle waters accompany a pleasant breeze.
Final Thoughts
The untouched tourist place status defines the Northeastern Indian region. A trip to these hill stations adjacent to Guwahati lets tourists escape summer heat while experiencing exceptional natural wonders and deep cultural heritage of the region. Travel to these Mother Nature havens that await you in this journey by packing up and driving away.
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India.com
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In search of heat: A journey through India's most iconic chillies
A decade or so ago, I visited Shillong with my mother. One of the lasting memories from that trip is of waking up to the serene waters of Bara Pani, or Umiam Lake. Locals warned us against swimming there, saying the water 'claims lives.' But the other memory from that trip is far warmer, quite literally. I had taken my mother to a local market, wandering through wet lanes, slush and crowds, determined to find something specific: the chillies the region is famous for. Small, fat, and coloured in reds and greens, these chillies pack intense heat and are incredibly flavoursome, if you can handle them. I remember Khasi women in traditional attire sitting with small mounds of chillies in front of them, priced at rates that would make any spice-lover smile. Northeastern chillies are a food group in themselves, known for their complex flavours and searing spice. The Naga Bhut Jolokia, also known as Ghost Chili or Raja Mircha, reigns supreme. 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Low on spice but full of earthy depth, it's usually soaked in water and softened before being added to curries, imparting a beautiful red tone and mild kick. Another lesser-known but flavourful variety is the yellow chilli powder sold in the street food stalls of Old Delhi. Grown in Himachal Pradesh, this yellow chilli adds flavour – not colour or heat – making it an ideal spice for those who enjoy complexity without the burn. In Andhra cuisine, dried, stuffed red chillies are often crushed over curd rice or mixed into dals. Andhra Pradesh is, in fact, the chilli capital of India. The state contributes over 50 per cent of India's domestic chilli production and accounts for 60–70 per cent of total exports. Guntur, the largest chilli-producing region, is a name spice lovers will be familiar with. Chillies from this region are used not only in cooking but also in making podi (spice powders) and chutneys. 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It's widely believed that the Portuguese brought chillies to India via their colonial networks, possibly from Brazil via Lisbon. By the 1530s, at least three varieties of chilli plants had taken root in Goa. In fact, the chillies were so associated with their point of entry that they were nicknamed 'Pernambuco pepper' in Goa and 'Gowai mirchi' in Bombay. Chillies reached North India much later, not until the 18th century. Some historians suggest the Marathas were responsible for introducing chillies to Delhi while fighting to weaken Mughal control. Legend has it that their love for spice matched their valour, and perhaps, their fire on the battlefield was fuelled by the fire in their food. A true culinary trail of India's chillies would take years to complete, not just because of the distances, but also because your taste buds and stomach might need frequent breaks. Still, it's an idea worth exploring someday. Here is my recipe for Pork Raja Mircha. It uses no oil, and is definitely not for the faint-hearted. You could replace the pork with chicken, but the flavour will change. Do try it. · Pork 1 kg with meat and fat, cut into small chunks · Garlic crushed: 1 ½ tablespoons · Ginger: 1 ½ tablespoons · Salt to taste · One raja mircha fresh or smoked and dried · Tomatoes 400 gms pureed Serves 4 Preparation: Wash the pork and soak it in 2 tbsps of white vinegar. Puree the tomatoes and keep aside along with crushed garlic and ginger. Put the pork along with the vinegar in a thick bottomed pan, add salt to taste, add half a glass of water and let it cook until half done. I also chopped some potatoes and added it to the pork while it was boiling. But you can leave it out if you want. Then add the tomato puree, ginger and garlic and let the pork cook until tender. When it is almost done, add the raja chilli and stir until the pork is cooked and tender. The curry will be a bright red thick gravy. This tastes perfect with steamed rice. Enjoy. Next week, I'll write on rice – but healthy, gut-friendly Paanta Bhaat, Pakala Bhaat, Congee and other probiotic preparations which are perfect for summer. Author of The Sweet Kitchen, and chef-owner of Food For Thought Catering ... Read More
