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WELCOME GOURMETS. HAVE A TASTE OF INDIA. ON PLATTER LIES
|dig-in..Dal Makhani, Makke-di-Roti with Sarson da Saag, Chana Batura, Amritsari Fish, Kulcha|| dig-in..Dal-Baati, Churma, Pyaz-ki-Kachori, Gatte ki Sabzi, Ker-Sangri || dig-in..Thepla, Dhokla, Khaman, Khandvi, Fafada, Khandvi, Handvo, Panki ||dig-in..Dosa, Appam, Sambhar, Idli, Vada, Idiappam, Malabar Parotha, Payasam, Sadya Meal|
The assortment of cuisines in India is such that your head will reel with choices. It would be unfair perhaps to sort out a few cities in India that outshine others in gastronomy, but since we want to be nice to your stomach as well, we struggled to pick some. We believe cuisine is not only about the taste – the experience is incomplete without the perfect ambience & the typical manner in which the food is served. Indian food is mostly quite spicy by western standards. We have only made suggestions as it is practically not possible to taste everything in just 9 days tour. The guests decide their own menu from the options available. Those who have weak bellies & those who would want to avoid street food can make their own choices.
The itinerary for sure will get your saliva drooling. Besides the amazing taste, you carry back home a few recipes you learn at cooking classes and some valuable tips you gather while conversing with master chefs at high end hotels. A visit to a spice plantation where you see the cultivation of various spices will be a spicy & aromatic end for your tour.
We will provide you with some digestives to take after every meal. You must have as much water and butter milk with salt and roasted cumin seeds (where ever available) as you can stomach.
Milk is a very important part of Punjabi food in its many forms such as yogurt (dahi), lassi, paneer (cottage cheese), makhan (white butter) and ghee (clarified butter). Also there is generous use of ginger, onion, garlic & garam masala (mixture of ground spices, such as black pepper, cumin, cloves, cardamom, bay leaf, mace etc). Since butter and desi ghee (clarified butter) are a standard accompaniment to any Punjabi dish, you need to drop your calorie conciousness.
DELHI AND AGRA
A glimpse anid taste of everything Indian comes at Delhi - the old and the new. Paranthas, Chats, Gol-gappe, Samosa et al stuffs the lanes and markets of the Indian Capital. Snacks continue at Agra with addition of Petha, Bedami Kachori, Namkeen and the mouth-watering Jalebi.
NB: Oui monsieur et madame, Taj Mahal is added to the platter at Agra
Rajasthan is a desert land. There is scarcity of water and fresh green veggies, so it is preferred to use milk, butter milk and butter in larger quantities to minimize the amount of water while cooking food. Also dried lentils and beans obtained from native plants like sangria are used extensively in the preparation of Rajasthani dishes.
The traditional Gujarati food is primarily vegetarian and has a high nutritional value. Sugar is an essential ingredient in most Gujarati dishes. The extensive use of salt, sugar, lemon, lime & tomato helps prevent dehydration in areas where the temperature soars really high. Gujarati snacks (Dhokla, khaman (Gujarat’s signature snack – light & healthy), khandavi, Muthia, Khakhra, Handwon) are way popular than the main course dishes.
SOUTH INDIAN FOOD
The food of this region is characterized by the predominant use of coconut & its oil. Typical Keralan meals are served on Banana leaves and are to be eaten with fingers and sitting cross legged on the floor. Kerala being a sea side state has on offer lip smacking sea food for obvious reasons.
Ashoka Holiday's Special Package tours at a glance
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