The finest of India's cuisines is as rich and diverse as its civilization. It is an art form that has been passed on through generations purely by word of mouth, from teacher to pupil or from mother to daughter.

Experience the Indian way of life through the traditional and local cuisine's that depend the understanding of the country visited, and make the travel richer and tastier!

The hospitality of the Indians is legendary.

"Athithi Devo Bhava" or "the guest is God", is the dictum of hospitality in India. Indians believe that they are honored if they share their mealtimes with guests. From the richest to the poorest look forward to guests and are willing to share their food with guests. In particular the women folk of Indian homes feel pride in not letting a guest go away unfed of unhappy from their homes.

Let us take you on a journey, where not only will you savor the delicacies of varied nature but witness the diverse religions, cultures, languages and their way of life.

In this tour we will emphasize on North Indian & Mughlai cuisine, Rajasthani & Parsi cuisine and South Indian cuisine.

North Indian & Mughlai Cuisine - The influence of the Mughal rulers who ruled India is perhaps most felt in their food. A major contribution towards this is the tandoor which is an earthen oven, used to make rotis and kebabs, which are pieces of meat marinated in spices and skewered over a coal tandoor. Some of the famous Mughlai food includes Tandoori chicken; seekh, boti kebab etc Aromatic spices and ghee (Margarine) make Mughlai food a very rich form of cuisine.

Rajasthani Cuisine - Gram flour or Besan is a major ingredient here and is used to make some of the delicacies like Khata, Gatte Ki Sabzi and Pakodi. Powdered lentils are used for Mangodi and Papad. Bajra and corn are used all over the state for preparations of Rabdi, Khichdi and Rotis. This cuisine has lots of spices in it and can be very hot for the belly.

Parsi Cuisine - One salient feature of this community has been their cuisine, which is an amalgamation of all the may techniques of cooking found in India and over the world. The Parsi cuisine is deliciously spiced and one of the specialty "Dhansak", a mutton, lentil and vegetable potpourri served with brown rice consumed with a pint of lager. So, "Jamva aavo ji"' meaning "Lets eat".

South Indian Cuisine - The cuisine of the south is largely non- - greasy, either boiled or steamed and therefore Very light on the stomach. Rice is the staple of the south Indian meal. Traditionally south Indian food is served on a banana leaf and each dish has its own specific place on the platter and has to be served in a particular order. South Indian snacks are most popular all over the country. The ubiquitous idli, dosa and vada are eaten with sambhar by the bowlsful and spicy coconut chutney. While idli is steamed rice cakes, dosa is a pancake and vada are deep fried yellow lentil doughnuts.

 

DAY 01. ARRIVE DELHI
Arrive Delhi. You will be met by our representative outside the customs enclosure and escorted till your hotel. Overnight at the Claridges.

DAY 02. IN DELHI
Post breakfast proceed for the city tour of Old and New Delhi. Drive past the opulent Red Fort. Visit Jama Masjid - the biggest mosque of Asia, Rajgaht - memorial site of Mahatma Gandhi and later enjoy a rickshaw ride through the busy streets of Chandni Chowk, the shopping center of Old Delhi.

For lunch we proceed to visit Royal Dakshin, a south Indian restaurant where you will savor the delicacies of Southern India.

Royal Dakshin - Located very close the to the famous Qutab Minar, is restaurant Royal Dakshin. It specializes in Chettinad cuisine of down south.

Post lunch proceed for the tour of New Delhi and visit Humayun's Tomb - the mausoleum of Emperor Humayun, Qutab Minar built by Qutab-ud-din Aibek. Drive past the secretarial offices, Parliament. Visit the India Gate - war memorial and Connaught place, the city center.

In the evening we take you to Restaurant Bukhara, where you savor the delicacies of North - West frontier and visit the live kitchen of the restaurant to see the preparations.

Bukhara - Rated as the best Asian restaurant in the world, this restaurant is a must stop for travelers. It specializes in tandoor or dum style marinated meats. Tandoori salads are favorite with the vegetarians. The menu is made of wood and most of the food is cooked in clay ovens to give it a real authentic taste.

DAY 03. DELHI - LUCKNOW BY FLIGHT
Morning in time transfer to airport to connect flight for Lucknow. You will be met on arrival and transferred to Hotel Taj Residency.

After check in, proceed to the Lucknow Institute of Hotel Management to learn to cook the special Dastarkhwan cuisine of Lucknow. Chef. R. K. Singh will start this program with you from 1100 hrs and till 1400 hrs with a demonstration of specially designed Carte du jour of Avadh cuisine followed by lunch at Institutes restaurant with the faculty.

Post lunch proceed for a short city tour, visiting the Bara Imambara, Clock Tower, Rumi Darwaza and Hazratganj.

Dinner at Restaurant Oudhyana located in the lobby level of the hotel.

Oudayana - With delicately flavored kebabs and biryanis, this restaurant is the perfect place to enjoy a medley of authentic Awadhi cuisine the only specialty restaurant in the country to enjoy such cuisine.

Located at the lobby level, this restaurant offers picturesque pool views while corridors showcase exquisite life-size portraits of erstwhile rulers. The restaurant's décor evokes the Lucknowi history, depicting old historical Mughlai buildings of yore. The jhaar-phanus (crystal chandeliers) and the traditional artefacts transport guests back in time to the courts of the Nawabs (Muslim rulers).

The menu has been specially designed to give guests an authentic taste of the region - prepared by Chefs who are descendants of Nawabs chefs. Their mouth-watering secret masalas are not available anywhere

else. A range of vegetarian and non-vegetarian kebabs include the famous Kakori and the Galavat Kebab, specially prepared, melt-in-the-mouth kebabs which originated from the kitchens of Nawab Wajid Ali Shah. Guests can also look forward to loaves of traditional bread - Sheermaal (flavoured with saffron) and the aromatic Biryanis. To round off the meal, the traditional desserts include Sevian ka Muzzaffar (specially prepared during Id), Shahi Tukda (Lucknawi bread pudding) and Phirnee (a milk and rice dessert served in earthen pots which adds to the flavour)

Overnight at the hotel.

DAY 04. LUCKNOW - ALIGARH - AGRA
This day we have an early start. Proceed to railway station to board Gomti Express for Aligarh in either A/C Chair Class or 2 Tier A/C. This train operates on all days except Sunday and leaves Lucknow at 0530 hours arriving Aligarh at 1122 hours. You will be met on arrival and transferred to Agra, a journey of 57 miles

Upon arrival check in at the hotel Jaypee Palace. Later proceed to visit the world famous Taj Mahal and imposing Agra Fort.

Taj Mahal is closed on every Friday

DAY 05. AGRA - FATEHPUR SIKRI - JAIPUR (233 KMS/146 MILES)
Post breakfast proceed by surface to Jaipur enroute visiting Fathepur sikri. This city built by Emperor Akbar was abandoned after 15 years due scarcity of water. Later drive on to the Pink City of Jaipur. Arrive late evening and check in at the hotel Country Inn & Suites.

Relax for sometime and later we proceed to the Indian restaurant, "Spice" where the master chef will demonstrate the preparation of some of the Tandoori items. Later enjoy the dinner at the same restaurant.

Overnight at the hotel.

DAY 06. IN JAIPUR
Post breakfast visit the Amber Fort where you will ascend on elephant back to the fort. Later visit the beautiful City Palace, Jantar Mantar - the largest stone observatory in the world and Hawa Mahal (Palace of Winds).

Rajasthan's predominantly vegetarian food: dal (Lentils), roti (Breads) and ghee (Margarine), is one of the country's most delicious cuisines. This evening we will take you to 'Chowki Dhani', a model Rajasthani village, 23 kms (14 miles) from Jaipur. It is an ethnic village resort with a blend of rustic environment and modern amenities. It also houses Rajasthani arts and craft, puppetry and pottery, bangle seller and local entertainers. Here you will get to savor the typical Rajasthani dishes.

Return to the hotel in Jaipur after dinner.

DAY 07. JAIPUR - BOMBAY BY FLIGHT
Post breakfast in time transfer to airport to connect flight for Bombay. You will be met at the airport and transferred to the hotel Ramada Inn Palm Plaza. Afternoon do a short city tour of Bombay visiting, Gateway of India, The hanging gardens, Marine drive etc. Overnight at the hotel.

DAY 08. IN BOMBAY

Post breakfast we proceed for half-day excursion to Elephanta Caves. (Closed on Monday).

Later in the afternoon we proceed to specialized Parsi restaurant named, "Jimmy Boy", located at Old Customs house near to Colaba area. The demonstration will consists of Parsi wedding lunch, where they will show the demonstration of 02 items of main course. This meal is called, "Lagan Ni Bhonu".

The meal comprises of:

- Sali Botti - Mutton
- Dhansakh - Chicken or Mutton
- Patrani Macchi - Fish
- Dessert

Enjoy this Parsi lunch and return to the hotel. Relax in the evening and overnight.

DAY 09. BOMBAY - COCHIN - PERIYAR (FLIGHT & SURFACE)
Post breakfast proceed to airport in time to connect the flight for Cochin. You will be met on arrival and transferred directly to Periyar. Upon arrival check in at the hotel Spice Village. Lush forests and spice plantations surround this hotel.

Later in the evening enjoy a live cooking demonstration using fresh spices from the surrounding forests.

Overnight at Spice Village.

DAY 10. IN PERIYAR
Early morning enjoy a boat trip on Lake Periyar, a haven for bird life, including herons, hornbills and egrets. If you are lucky we could spot a herd of wild elephants and wild boars.

Post breakfast, the hotel staff introduces you to the various spices that flourish in the region, in their natural habitat, while taking you on walking tour of Spice Village. The hotel's chef takes over, mid - afternoon, with a hands-on lesson in cooking with spices, so that you can take home a few Keralan tips and tricks.

Overnight at Spice Village.

DAY 11. PERIYAR - KUMARAKOM (130 KMS/81 MILES)

Enjoy a leisurely breakfast this morning and continue the surface journey to Kumarokam, located on the banks of Vembanad Lake. Reach the jetty and board a boat to reach the Eco - friendly resort of Coconut Lagoon.

Later enjoy a presentation, 'Conquering the Coconut", where you will witness the coconut being plucked, dehusked, broken, grated and cooked.

In the evening enjoy a sun - set cruise on the lake, in a converted rice boat, adrift to a flute accompaniment.

DAY 12. IN KUMARAKOM
This morning a short boat cruise will take you to 'Philip Kutty's Farm' to see an extraordinary way of life, farming and fishing. Spend the afternoon learning the intricacies of Keralan seafood dishes.

In evening lie in a hammock on this lakeshore, and allow your senses to possess you.

Overnight at Coconut Lagoon.

DAY 13. KUMARAKOM - COCHIN
After a leisurely breakfast, embark on the boat to take a backwater cruise from Kottayam till Allepey, gazing at the life of common man from close quarters. Disembark from the boat at Allepey and then continue by surface to Cochin. Upon arrival check in at the Hotel the Casino.

Later in the evening proceed to the auditorium to witness the famous classical dance performance of "Kathakalli".

Overnight at the hotel.

DAY 14. IN COCHIN

Post breakfast proceed for the city tour of Cochin visiting the Dutch palace, the Jewish synagogue, St. Francis church. Also view the Chinese fishing nets. Relax in the afternoon. (Jewish synagogue is closed on every Friday, Saturday and Public holidays)

This evening we enjoy our dinner at the specialty seafood restaurant, 'Fort Cochin'. Rather than a daily menu, a trolley contains the catch of the day; straight off Cochin's fishing nets. You can expect king prawns, lobster, Indian salmon, snapper, pomfret, squid, mullet, seer fish and more. Once you have selected your fish, you get to decide how its cooked - whether stir-fried in the spices of the East, steamed, baked, or poached, and served with the famous string hoppers, Rice or Naan (Breads).

Overnight at the hotel.

DAY 15. COCHIN - MADRAS BY FLIGHT
Morning after breakfast proceed to airport to connect flight for Madras. You will be met on arrival and transferred to hotel The Radisson. After check in proceed for a short city tour of Madras Victoria art gallery, the Bronze Gallery, St. Thomas Cathedral. Drive past the marine drive. Evening at leisure and overnight.

DAY 16. IN MADRAS
Morning after an early breakfast visit Kanchipuram - city of 1000 temples dating back to 7th century. Visit the famous Kailasanatha and Ekambareshwara temples dedicated to Lord Shiva, and Vaikuntaperumal dedicated to Lord Vishnu.

Return to the city and proceed to the residence of Mrs. Ambika Menon for an on hand experience of 'Chettinad food'.

Dinner at the hotel and later in time transfer to airport to connect flight for onward destination.

DAY 17. LEAVE MADRAS
This day you take the flight back home.