The tantalising aroma, the whiff arisng out of a dish being tempered, the scent of spices, of cuisine as diverse and rich as its civilisation...India is home to it all.India offers to you a unique gastronomic experience, synthesis of all the influences which have are a part of this wonderful country called INDIA. Recipes are a cherished family heirloom passed on from generation to generation.Indian hospitality is widely acknowledged and it is amply reflected in the country's cuisine with a range as wide as its proportions.

North

In the North, the staple diet includes a range of flat breads such as pooris,chappatis,naans and paranthas. The granary of the subcontinent and the 'land of milk and honey', the home of tandoor, robust cuisine richly influenced by all the invaders-from Alexander the Great to Nadir Shah the persian to Sher Shah, the Afghan to Babar, the Mongol. The specialty of this cuisine can be summed up in one word-the Tandoor.

Punjabi cuisine boasts equally of its non-tandoori delights, 'Makki ki roti' (bread made of maize flour) and 'sarson ka saag' (mustard leaves) with blobs of white butter accompanied with a drink of 'lassi' (churned yoghurt) are the eternal favorites.

South

The deccan region is a gourmet's dream. A typical meal of the region would be based on rice, pulses, peanuts, coconuts, vegetables and a vast storehouse of spices. What's most interesting about this cuisine is that it is cooked with very little fat. The meal is usually served on a fresh green banana leaf. 'Idlis'(steamed cakes of ground rice), 'dosas' and 'vadas' are a few of the dishes that are very popular all over the country.

West Coast

The deccan region is a gourmet's dream. A typical meal of the region would be based on rice, pulses, peanuts, coconuts, vegetables and a vast storehouse of spices. What's most interesting about this cuisine is that it is cooked with very little fat. The meal is usually served on a fresh green banana leaf. 'Idlis'(steamed cakes of ground rice), 'dosas' and 'vadas' are a few of the dishes that are very popular all over the country.

East Coast

Bengal's greatest contribution to the food heritage of India is a magnificent spectrum of sweets made from burnt milk and curd. 'Rasogullas','gulab jamuns','cham cham','malai sandwich','chena murki','anarkali','rajbhog' the list of mouth-watering delicacies is endless.'Mishti dhoi' or yogurt sweetened with jaggery is a must in every Bengali home. Guests are always welcomed with 'sandesh' or sweets made from burnt milk and 'singadas' or crisp samosas.Besides sweets, the Bengalis eat fish with great relish and most of the popular Bengali dishes are made from fish.

Note: We would be happy to organize a specialized, tailor-made tour for you to suit your requirements.

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