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. For adventurous travel blog please visit

Text of Indian Cuisine


2. Indian dishes are popular all over the worldfor its taste and variety. There are people whotravel a long distance to have the taste of it.There is so many things that you never forgetabout India, one of them is Tasty dishes.Nothing reaveals the variety in Indian culturebetter than the diversity of its sensational food 3. North India Awadhi Bihari Bhojpuri Kashmiri - Punjabi Rajasthani Uttar Pradeshi MughlaiSouth 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 countryincluding the state of Kashmir, Rajasthan,Punjab and Uttar Pradesh. Staple diet of thepeople of these states is rice, pulses andvegetables. However, the method ofpreparation differs. There are also some specialrecipes of each region which are famousthroughout the country like Rajasthan Dal Bati,Uttar Pradeshs Kebabs and Punjabs Sarson KaSaag and Makki di Roti. North India alsoboasts of the world famous Mughlai cuisinewhich you will definitely appreciate. 6. South India has a distinct cuisine of its ownwhich is strikingly different from the north,east or west Indian cuisine. The southernIndian state of Karnataka, Tamil Nadu, Keralaand Andhra Pradesh eat both vegetarian andnon vegetarian food. Offlate many of therecipes of the south India have become quitepopular with not only the rest of Indians butalso with the foreigners. Some of these recipesinclude idli, dosa, uppuma, pongal andsambhar. These dishes will delight you withtheir taste and flavour. 7. East India includes the state of Bihar,Jharkhand, West Bengal, Orissa and sevennorth eastern states. The cuisine of the firstthree states is generally one, however,differences crop up in the preference of dishes.For example the Bengalis are more fond ofMacher Jhol as compared to the people of othertwo states. Bengal is also famous for its sweetslike sandesh, rasgulla, pantua and chamcham.As far as north east states are concerned, nonvegetarian food forms a major part. In this partpeople eat every available animal. 8. West India again exhibit a sharply differentcuisine than the rest of India. Consisting ofGoa, Gujarat and Maharashtra, west Indiagourmet tour will offer you variety of dishesbecause there is a considerable differencebetween the people of the three states. Dhoklasfrom Gujarat, bhel puri and paav bhaji fromMaharashtra and the non vegetarian itemsfrom Goa will delight you with their distinctbut delicious taste. 9. The most common beverage found in India is tea. The finestvarieties of tea are grown in Darjeeling and Assam. It isfrequently prepared as Masala Chai with a mixture of milkalong with other spices. Another Popular beverage is coffee.It is ordinarily served in South India. One of the nicestkinds are grown in Mysore and Karnataka, It is sold by thename of Mysore Nuggets. Other drinks are nimbu pani(lemonade), Lassi ( milk with nuts and cardamom) andChaach ( made from yogurt). Alcoholic drinks are served inIndia such as palm wine, fenny, bhang and Indian beer.Surprisingly, drinking a beverage is not polite when eatinga meal in India 10. Travel in style through the markets andrestaurants of India for the ultimate cookingholiday in India. From the fascinating and oftendramatic sights of the north to the relaxed languorof the south, this is a grand culinary adventureof history, cuisine and culture. From roadsiderestaurants and chai stalls to palace dining roomsand Indian cooking demonstrations: museums andmonuments to backstreets and beaches .Thisdiscovers the authentic flavours of India. ThisIndian cooking holiday will introduce you to boththe 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 MahalBest time: October to MarchDay 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 (MughalCuisine).Day 02, Delhi: Cooking class/demo; try your hands at Indian cookery and enjoy theresults for lunch. Afternoon visit to Humayuns Tomb, Lotus temple and the QutubMinar.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 railwaystation 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 BaraImambara, Hussainabad Imambara, and Clock Tower. Later visit the foodstreet in old town, famous for Kebabs, Biryani and Indian sweets.Day 06, Lucknow: Cooking class/demo. Afternoon visit to Jami Masjidand local market.Day 07, Lucknow - Agra (train): Cooking class/demo. Afternoon free torelax. 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); enroute visit Fatehpur Sikri. Evening talk on Rajasthani cuisine. 13. Day 11, Jaipur: Cooking class/demo. Afternoon visiting to the City palace, Palace ofWind and the Amber Fort. Visit the pottery and earthen utensil markets.Day 12, Jaipur: Cooking class. Afternoon visit to the Jantar Mantar observatory and thecolourful bazaars.Day 13, Jaipur - Pushkar (drive): Drive to Pushkar (about 120km/3hrs). Afternoon visitto the world famous Camel & Cattle fair and in the evening dinner and culturalprogramme.Day 14, Pushkar: Cooking class/demo. Afternoon visit to the Brahma temple and sacredlake. Evening, visit a resident family to see the local way of living and share a meal withthem.Day 15, Pushkar: Visit a tribal community and nomadic traders; chat with them andobserve their food habits. Afternoon camel ride, to view the sunset.Day 16, Pushkar - Delhi (train): Morning cooking class and a farewell talk about Indianhistory, culture and cuisine followed by a sumptuous lunch. Afternoon drive to Ajmerrailway station about 12km, board train to Delhi at 1550Hrs.Arrive Delhi at 2220Hrs; pick-up and straight transfer to international airport to boardflight to home country 14. THE END