The document details the rich diversity of Indian cuisine across various regions, including North, South, East, West, and North-East India, each with its unique dishes and flavors. It describes popular culinary experiences such as cooking classes, local markets, and specialty foods throughout a proposed 16-day culinary holiday itinerary in cities like Delhi, Agra, and Jaipur. The journey emphasizes cultural immersion, showcasing historical landmarks and authentic Indian dining experiences, culminating in a grand appreciation of India's gastronomy.

1. wilsontom.blogspot.com

2.  Indian dishes are popular all over the world
for its taste and variety. There are people who
travel a long distance to have the taste of it.
There is so many things that you never forget
about India, one of them is Tasty dishes.
Nothing reaveals the variety in Indian culture
better than the diversity of its sensational food

3.  North India Awadhi – Bihari –
Bhojpuri – Kashmiri - Punjabi –
Rajasthani – Uttar Pradeshi –
Mughlai
 South India Andhra –
Karnataka – Kerala – Tamil -
Hyderabadi – Udupi
 East India Bengali – Oriya

4.  North-East India Assamese –
Naga – Sikkimese – Tripuri
 West India Goan – Gujarati –
Marathi – Malvani &
Konkani – Parsi

5.  North India covers a large part of the country
including the state of Kashmir, Rajasthan,
Punjab and Uttar Pradesh. Staple diet of the
people of these states is rice, pulses and
vegetables. However, the method of
preparation differs. There are also some special
recipes of each region which are famous
throughout the country like Rajasthan Dal Bati,
Uttar Pradesh's Kebabs and Punjab's Sarson Ka
Saag and Makki di Roti. North India also
boasts of the world famous Mughlai cuisine
which you will definitely appreciate.

6.  South India has a distinct cuisine of its own
which is strikingly different from the north,
east or west Indian cuisine. The southern
Indian state of Karnataka, Tamil Nadu, Kerala
and Andhra Pradesh eat both vegetarian and
non vegetarian food. Offlate many of the
recipes of the south India have become quite
popular with not only the rest of Indians but
also with the foreigners. Some of these recipes
include idli, dosa, uppuma, pongal and
sambhar. These dishes will delight you with
their taste and flavour.

7.  East India includes the state of Bihar,
Jharkhand, West Bengal, Orissa and seven
north eastern states. The cuisine of the first
three states is generally one, however,
differences crop up in the preference of dishes.
For example the Bengalis are more fond of
Macher Jhol as compared to the people of other
two states. Bengal is also famous for its sweets
like sandesh, rasgulla, pantua and chamcham.
As far as north east states are concerned, non
vegetarian food forms a major part. In this part
people eat every available animal.

8.  West India again exhibit a sharply different
cuisine than the rest of India. Consisting of
Goa, Gujarat and Maharashtra, west India
gourmet tour will offer you variety of dishes
because there is a considerable difference
between the people of the three states. Dhoklas
from Gujarat, bhel puri and paav bhaji from
Maharashtra and the non vegetarian items
from Goa will delight you with their distinct
but delicious taste.

9.  The most common beverage found in India is tea. The finest
varieties of tea are grown in Darjeeling and Assam. It is
frequently prepared as Masala Chai with a mixture of milk
along with other spices. Another Popular beverage is coffee.
It is ordinarily served in South India. One of the nicest
kinds are grown in Mysore and Karnataka, It is sold by the
name of “Mysore Nuggets”. Other drinks are nimbu pani
(lemonade), Lassi ( milk with nuts and cardamom) and
Chaach ( made from yogurt). Alcoholic drinks are served in
India such as palm wine, fenny, bhang and Indian beer.
Surprisingly, drinking a beverage is not polite when eating
a meal in India

10.  Travel in style through the markets and
restaurants of India for the ultimate cooking
holiday in India. From the fascinating and often
dramatic sights of the north to the relaxed languor
of the south, this is a grand culinary adventure
of history, cuisine and culture. From roadside
restaurants and chai stalls to palace dining rooms
and Indian cooking demonstrations: museums and
monuments to backstreets and beaches .This
discovers the authentic flavours of India. This
Indian cooking holiday will introduce you to both
the Indian people and their world class cuisine.

11.  Duration : 16 days.
Area : Delhi, Lucknow, Agra, Jaipur & Pushkar.
Highlights : Indian cuisine, historical monuments, holy town, the Taj Mahal
Best time: October to March
Day 01, Delhi: Met upon arrival and transfer to pre-booked hotel. Morning free,
afternoon sightseeing to Old Delhi and Chandni Chowk; evening talk on Delhi (Mughal
Cuisine).
Day 02, Delhi: Cooking class/demo; try your hands at Indian cookery and enjoy the
'results' for lunch. Afternoon visit to Humayun's Tomb, Lotus temple and the Qutub
Minar.
Day 03, Delhi: Cooking class/demo. Afternoon visit to India Gate, Parliament Street,
Birla Mandir and National museum. Later visit Chandni Chowk market.
Note : Red fort /National museum - Delhi are closed on Mondays.
Day 04, Delhi - Lucknow (train): After early breakfast, transfer to New Delhi railway
station to board Swarn Shatabdi Express at 0615Hrs. Arrive Lucknow at 1230Hrs.
Evening talk on the Awadhi cuisine of the Nawabs.
NOTE: This train runs every day, except Tuesdays

12.  Day 05 : Lucknow: Morning cooking class/demo. Afternoon visit to Bara
Imambara, Hussainabad Imambara, and Clock Tower. Later visit the food
street in old town, famous for Kebabs, Biryani and Indian sweets.
Day 06, Lucknow: Cooking class/demo. Afternoon visit to Jami Masjid
and local market.
Day 07, Lucknow - Agra (train): Cooking class/demo. Afternoon free to
relax. Evening overnight train to Agra 2330Hrs. Overnight train.
Day 08, Agra: Arrive Agra at 0700Hrs; check into hotel. Morning free.
Afternoon visit to Agra Fort, Sikandra and Itmad-ud-Daulah.
Day 09, Agra: Early morning visit to view the Taj Mahal at sunrise.
Return to hotel for breakfast, followed by cooking class/demo (Mughal &
Bania cuisine).
Note : Taj Mahal is closed on Fridays.
Day 10, Agra - Jaipur (drive):Drive to Jaipur (about 260km/6hrs); en
route visit Fatehpur Sikri. Evening talk on Rajasthani cuisine.

13.  Day 11, Jaipur: Cooking class/demo. Afternoon visiting to the City palace, Palace of
Wind and the Amber Fort. Visit the pottery and earthen utensil markets.
Day 12, Jaipur: Cooking class. Afternoon visit to the Jantar Mantar observatory and the
colourful bazaars.
Day 13, Jaipur - Pushkar (drive): Drive to Pushkar (about 120km/3hrs). Afternoon visit
to the world famous Camel & Cattle fair and in the evening dinner and cultural
programme.
Day 14, Pushkar: Cooking class/demo. Afternoon visit to the Brahma temple and sacred
lake. Evening, visit a resident family to see the local way of living and share a meal with
them.
Day 15, Pushkar: Visit a tribal community and nomadic traders; chat with them and
observe their food habits. Afternoon camel ride, to view the sunset.
Day 16, Pushkar - Delhi (train): Morning cooking class and a farewell talk about Indian
history, culture and cuisine followed by a sumptuous lunch. Afternoon drive to Ajmer
railway station about 12km, board train to Delhi at 1550Hrs.
Arrive Delhi at 2220Hrs; pick-up and straight transfer to international airport to board
flight to home country

14. THE END