Duration: 10 Nights/ 11 Days
Highlights: North Indian, Mughlai,
Rajasthani, Parsi, Goanese .. An investigation of special Indian
cuisine served with a distinctive local flavour - a must for
Day 1 - Delhi
Arrive Delhi. Meeting and assistance on arrival and transfer
Dinner at the Bukhara Restaurant in the Maurya Sheraton Hotel.
The robust cuisine of the North-West Frontier. The décor comprises
stone floors and walls hung with authentic Bukhara carpets.
Rough hewn tressle tables and wooden stools complete the rugged
look. Copper pots and urns are suspended from the ceiling and
pillars by natural rope; the quality of this type of food is
entirely dependent upon the Chef. The skills and experience
of Master Chefs have contributed in making Bukhara the outstanding
success that it is.
Day 2 - Delhi
Morning visit the Institute of Hotel Management - one of India's
premier culinary colleges. Afternoon at Leisure. Dinner at Dum
Pukht Restaurant in the Maurya Sheraton Hotel. The traditional
Indian style of serving by courses has been revived at Dum Pukht
and a silver "Dasteran" at each place setting acts as a base
for the specially designed blue and white crockery. Some of
the most popular dishes are Murg Khusk, Purdan Badal Jaam and
the melt-in-the-mouth Kakori Kabab. Overnight in at Hotel.
Day 3 - Delhi /Agra (203 KMS / 4.5 Hrs)
Morning depart by coach for Agra. Enroute visit Sikandra. On
arrival check in at the hotel.
Afternoon city tour visiting the world famous Taj Mahal built
by the Moghul Emperor Shahjehan in 1630 AD for his beloved queen
Mumtaz Mahal to enshrine her mortal remains. Later visit the
Red Fort containing the Halls of Private and Public audience
and other Palaces. Also visit the Tomb of Itmad-ud-Daulah built
by Empress Noor Jehan in memory of her father. Later visit the
marble and handicrafts emporium. It is also famous for leather
products such as shoes, bags, belts etc. Visit some of the emporiums
and browse through the local bazaar.
Evening witness Magic Show followed by the Dinner at "The Mughal
Room" the roof top restaurant at Hotel Clarks Shiraz, to taste
Mughal cuisine. Visitors to India with an interest in culinary
arts may have noticed in the newspapers the reference to "Mughlai"
food as it denotes a distinctive style of cooking.
Some of the traditional dishes are Biryani: a dish of meat and
rice, Rogan Josh: hot lamb curry dish cooked in butter and spices,
Murga Musalam: pieces of chicken cooked in white cashew and
almond sauce. Best in sweet-dishes are the most popular ones:
Carrot Halwa and Shahi Tukra.
Day 4 -- Agra-Jaipur (239 KMS / 5 hrs)
Depart by coach for Jaipur. Enroute visit Fatehpur Sikri: Built
by Emperor Akbar in 1569 A.D. and abandoned after 15 years due
to scarcity of water. See the graceful buildings including the
Jama Masjid, Tomb of Salim Chisti, Panch Mahal and other Palaces.
Later, proceed for Jaipur. Arrive and check in at hotel. Evening
at leisure. Dinner at Durbari Restaurant in the Rajputana Sheraton
Hotel, this night brings you a taste of the rich cuisine of
the desert of Rajasthan with its very own exclusive ambience.
Overnight in at hotel.
Day 5 - Jaipur
Morning excursion to Amber Fort, the ancient capital of the
state until 1728. Visit the Jagmandir or the Hall of Victory
glittering with mirrors, Jai Mahal and Temple of Kali. Ascend,
on the elephant back, the hill on which the fort is situated.
Later, proceed for the city tour of Jaipur visiting the Maharaja's
City Palace, the observatory and drive past Hawa Mahal and colorful
local bazar of "The Pink City".
Time free for shopping: Jaipur is famous for Gems, Jewellery
and miniature paintings. Dinner is served in a village ambience.
A taste of the rustic Indian village is brought to you with
all its charm. Overnight in at the hotel.
Day 6 - Jaipur - Bombay
In time transfer to the airport to board flight for Bombay.
Meeting and assistance on arrival and transfer to hotel.
Afternoon visit Gateway of India, Prince of Wales Museum (closed
on Mondays), Jain Temples, Hanging Gardens on the slopes of
Malabar Hills offering a great view of Marine Lines and Chowpatty
Beach, Kamla Nehru Park, Mani Bhawan (where Mahatma Gandhi used
to stay) then to Dhobi Ghat. Also drive past Afghan Church,
Flora Fountain (the Bombay nerve - centre), colourful Crawford
Market and Marine Drive.
Dinner at "Rippon Club", an opportunity to sample the Parsi
cuisine, offering specialities for the connoisseur. The Parsi
cuisine is deliciously spiced and one of the specialties "Dhansak",
a mutton, lentil and vegetable potpourri served with brown rice
consumed with a pint of lager. Some other dishes are "Kolmino
patio" - a sweet and sour prawn curry, "Dhandal patio" - fish
curry served with rice and lentils. Overnight at hotel.
Day 7 - Bombay
Morning visit the Institute of Hotel Management to interact
with the students and teachers. Afternoon free.
Evening: Traditional Gujarati Food is served Buffet style while
you indulge your taste buds, feast your eyes on the colourful
sight of ladies swaying to the Garba dance from typical Gujarat.
Overnight at hotel.
Day 8 - Bombay - Goa
In time transfer to the airport to board flight for Goa. Meeting
and assistance on arrival and transfer to hotel. Overnight in
Day 9 - Goa
Day free to relax on beach.
A sea food Barbeque dinner is served by the poolside even as
the breeze carries the salty smell of the sea to you and to
get into the right mood a live band can be arranged as well
as Goan Folk Dance. Overnight in at hotel.
Day 10 - Goa
Day free to relax on beach. Overnight in at hotel.
Day 11 - Goa - Bombay
Transfer to the airport to board flight for Bombay. On arrival
transfer to International airport to board flight for onward
Tour - Exotic cuisines of India