Indian Cuisine


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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.

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Indian Cuisine

  1. 1.
  2. 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. 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. 4.  North-East India Assamese – Naga – Sikkimese – Tripuri West India Goan – Gujarati – Marathi – Malvani & Konkani – Parsi
  5. 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 Pradeshs Kebabs and Punjabs Sarson Ka Saag and Makki di Roti. North India also boasts of the world famous Mughlai cuisine which you will definitely appreciate.
  6. 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. 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. 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. 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. 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. 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 Humayuns 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. 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. 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. 14. THE END