Highlights: North Indian, Mughlai, Rajasthani, Parsi, Goanese
…. An investigation of special Indian cuisine served with a distinctive local
flavour – a must for gourmands.
Day 1 DELHI
Meeting and assistance on arrival and transfer to hotel.
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 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.
Overnight at hotel.
Day 2 DELHI
Morning visit to culinary lesson with expert chefs. 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 at Hotel.
Day 3 DELHI /AGRA
Morning depart 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.
Overnight at the hotel.
Day 4 AGRA-JAIPUR
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 Theme Restaurant, this night brings
you a taste of the rich cuisine of the desert of Rajasthan with its very own
exclusive ambience.
Overnight 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 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 Hotel Management Institute to interact with the students
and teachers. 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. A sea food Barbeque dinner
at sea side. Overnight at hotel.
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 at hotel.
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Day 10 -- GOA
- BOMBAY & DEPART BOMBAY
Transfer to the airport to board flight for Bombay. On arrival transfer to
International airport to board flight for onward destination.
(These Special Interest Tours programs are best run with minimum 6 travelers to a group and more)
