The Flavors of the North
| Best of Culinary Tours to India |
8 Nights & 9 DaysDestinations : Delhi–Varanasi - Agra – Jaipur - Delhi
India's culinary scene is as rich and interesting as its history! Relish some delectable cuisines with our ‘The Flavors of The North’ culinary tour to India! Some of India's foods date back to over five thousand years. The Aryan-speaking people entered India between 1500 and 1000 B.C & used leafy vegetables, lentils, and milk products such as yogurt and ghee (clarified butter). The Aryans also used spices like cumin, black pepper and coriander. The Greeks introduced saffron, the Chinese got tea, the Portuguese and British made red chili, potato and cauliflower much popular. Perhaps the biggest contributors to India's culinary heritage were the Muslims from Persia and present-day Turkey, who arrived in India after 1200. These clan known later as the Mughals, ruled much of India untill early 1800 and saw food as an art, thus contributing significantly to the culinary regime in North India. Many Mughlai dishes were made with as many as twenty-five spices, as well as rose water, cashews, raisins and almonds. Even today, cashew forms a major ingredient of many favorite curries in the northern parts of the country.
- Explore royal cuisines of the Northern states of India, from the ancient times.
- Learn to cook some of the most popular North Indian dishes.
- Visit to the local spice markets to learn more about the Indian spices and their usage in Indian cooking.
- Ride a rickshaw through the narrow lanes of old Delhi
- See a theatrical presentation of the story of the TajMahal
- Witness a beautiful sunrise on the holy River Ganges
- Enjoy a special vegetarian ‘thali’ dinner of North India
Program SummaryThe culinary tours to India are distinctly divided into North and South India cuisines. This North Indian culinary journey begins with exploration into the culinary history in Delhi, followed by a visit to Varanasi on day third. On fourth day, you will proceed to Agra to explore the Mughlai food and then to Jaipur for a Rajput style of culinary experience. Visiting these four cities in North India will give you a variety of flavors to experience along with learning a few popular recipes.
ExclusionsReturn airfare from home country | Travel insurance | Personal expenses such as camera charges telephone calls, portage, excess luggage, laundry charges & all other items of personal nature | Food & drinks not forming part of itinerary | Any supplements for festive season like Pushkar Fair, Christmas, New Year |Any other item which is not specifically included in ‘tour cost includes’ section.
An ideal period to undertake the culinary tours to India is between November to March. It is the winter season in India and food is best enjoyed in a pleasant and cool climate. Indian spices are known to be very hot and all the flavors can be best experienced during winter time. Summer months and monsoon months between April to September are not recommended for this culinary tour to India.