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
- Indulge in the most varied and much talked about cusines from different regions of India
- Dinner in ethnic resorts at Amritsar and Jaipur where you experience a mix of authenic cuisine and culture.
- Conversation with chefs at high end restaurants.
- Dinner at Bukhara, one of finest restaurants of the world that has served the likes of Bill Clinton
- A Cooking class at Jaipur
- Spice plantation visit at thekkady
FOR THE GOURMETS WANTING TO TRAVEL IN INDIA
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.
Dinner: Bukhara, hotel ITC Maurya (Served the likes of Bill Clinton. Rated amongst the top 50 restaurants in the world and the finest restaurant in Asia by “restaurant” magazine. You can even watch your meal being prepared through the open display kitchen)
Mughlai food: Karim’s
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
DAY 5 and 6 – JAIPUR
For lunch try dal baati (puffed dough dumplings with lentil curry). Churma (powdered sweetened cereal) is a sweet accompaniment with this. Hot Aloo pyaz ki kachori (deep fried bread stuffed with onion & potatoes) is the most loved evening snack here. For dinner we propose you a visit to Choki Dhani, an ethnic resort that showcases typical Rajasthani culture – food, dance, music, camel ride, puppet shows & much more. Men in big red turbans will serve you sumptuous meal (ker sangria, gatte ki sabzi, bejad ki roti, bajre ki khichidi, lasan ki chutney …..) on leaf platters. Mind you, there are no tables and chairs & no forks and spoons either, but it will definitely be a down to earth experience. Top it all with a palate cleanser and breathe freshener beetle leaf wrapped around areca nut, fennel seeds, sugar etc.
Lunch: At your cooking class
Dinner: Choki Dhani, with a local family at their home
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.
Meals at Vishala (an ethinic resort like Choki Dhani. It has a big museum of utensils) / Rajwadu (theme restaurant) /Agashiye (terrace restaurant…food prepared in the terrace kitchen where you can see it)
Ice Cream: Havmor Ice Cream
Carry Back Home: ganthiya and fafra
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.
Carry Back: chips made from banana, jackfruit, tapioca etc
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.
Today you go for a spice plantation tour to see the spices that flavor your food under cultivation. Next visit the spice market of Thekkady. Drive to Kochi (lunch en route) where you will be dropped at the airport for your onward journey.
All is well if belly is well. We hope that you enjoyed the taste of India, our tips helped you to keep your stomach in order and you return home enriched with the knowledge of Indian food.