Taste of India

 

 

Savor India’s culinary heritage on a journey to Mumbai, Cochin, Bangalore, Hyderabad and Delhi. Each city presents an exceptionally diverse taste and preparation of regional dishes. The spices provide a vibrant flavor and aesthetic to the cuisine. Explore India’s history and traditions through the art of food.

Arrival (evening): Mumbai

Namaste. Welcome to India! Arrive at Mumbai International airport. You will be met by our representative and transferred to your hotel.

Mumbai, formerly Bombay, is often considered the commercial and entertainment capital of India. The city also houses India’s Hindi film and television industry, affectionately termed as Bollywood. Mumbai is the most populated city in India and attracts visitors and residents from all over the world.  Overnight at the hotel.

 

 

Day 1: Mumbai

Morning is free to rest and relax. In the afternoon, visit the highlights of Mumbai including the Gateway of India, the Prince of Wales Museum and the Fort area. Tonight, at a welcome reception, your tour briefing will be followed by a Konkani dinner. Konkan food specializes in seafood and hails from the coastal regions of Maharashtra, Mangalore and Goa. It uses kokum and raw mango as souring agents along with tamarind and lime. Many dishes use coarsely ground spices that give the food an exotic flavor. Overnight in Mumbai.

 

 

 

 

Day 2: Mumbai—Cochin

Today you will take a flight to Cochin, a backwater port in Kerela known for its spices which are exported all over the world. The state boasts of vast plantations of cardamom, pepper, nutmeg, tea, coffee, clove, ginger and turmeric. During your sightseeing tour, you will visit the Portuguese church of St. Francis, the Jewish     Synagogue of 1568, the spice market in Old Jewish town and Mattancherry Palace. This afternoon there will be an introductory talk on Kerala cuisine and a demo on authentic dishes from Kerala. Kerala has a distinctive cuisine, featuring unpolished rice as a staple and a variety of vegetable, meat, poultry and seafood preparations that lavishly use the locally grown coconuts. Kerala cuisine can be very hot and spicy. In  the evening, enjoy dinner at a specialty seafood restaurant while watching a traditional Kathakali dance  performance.  Overnight in Cochin.

 

Day 3: Cochin

Morning backwater boat-cruise on the houseboats of Kerala. Observe the preparation of your lunch by one of the boatmen who also doubles as an expert chef on board the ‘Kettuvallam’.  Evening lecture on Ayurveda at the hotel followed by a demo on the preparation of dishes made in accordance with the   Ayurvedic principles. Ayurveda describes six major tastes by which all foods can be categorized. To maintain perfect balance and be completely nourished, we should ideally have all six tastes at every meal: sweet, sour, salty, pungent, astringent, and bitter. Overnight in Cochin.

Day 4: Cochin—Bangalore

This morning fly to Bangalore. Upon arrival, visit the Vidhan Soudha, Lalbagh and Tipu Sultan's Palace.  Afternoon talk and demo of the Coorgi cooking style of the state of Karnataka. The Kodavas or Coorgis, who are culturally quite different from the rest of the state, have an equally distinct cuisine. Most of the Coorgi curries noted for their flavor and taste are coconut based, lightly spiced and moderately sour.  In the evening, visit the local restaurant 'Jolly Nawabs' serving Anglo Nawabi cuisine that developed during the time of the British rule in India. Overnight in Bangalore.

Day 5: Bangalore—Hyderabad

This morning visit Nrityagram, a dance academy, followed by simple lunch at Kuteeram Resort. This evening you will fly to Hyderabad. What was once a wealthy Muslim court in the heart of Hindu South India, Hyderabad developed a rich and royal cuisine combining the best of Muslim foods and South Indian flavorings.  The Shahi Nizam cuisine is very popular for its rich and aromatic taste. The most famous Hyderabadi delicacy is undoubtedly the biryani: subtle, fragrant and unforgettable!               Overnight in Hyderabad.

 

 

Day 6: Hyderabad

After breakfast, visit the spice and vegetable market at Char Minar followed by a Hyderabadi meal at a local restaurant.  Afternoon visit to the Golconda Fort, one of greatest fortresses in medieval India, and the Salar Jung Museum which houses the largest one-man collection of object d'art. Evening talk and demo of the skillful art of slow cooking, Nawabi cuisine. The art of 'Dum' or slow cooking (the process by which an item gets cooked in its own juices) is reputed to have originated from the 'Nawabs of Awadh', the rulers of the Northern Provinces of   India during the 18th century. Overnight in Hyderabad.