Travel through the tourist destinations of India while on your cooking tour, savour curries and chutneys, relish the flavours, and breathe in the aroma of subtle spices, while you observe demonstrations by master chefs of Indian cookery and enjoy the delicious meals prepared for you. This is what our extra special cooking tours in India offer you.

Explore and rediscover the culinary wealth of India on your cooking tour of India. North India is known for its Mughlai cuisine, a creation of the chefs of the Mughal emperors. Known for its rich curries and heady aroma of spices, Mughlai cuisine has in store both vegetarian and non-vegetarian dishes for you. Up towards the North, the Kashmiri cuisine is known for its traditional feast or Waazwan, where many different meat dishes are prepared and served on a white sheet. The Kashmiris are very proud of their culinary skills. Enjoy your Culinary Tour with the Kashmiris in a traditional manner and eat while being seated on the floor

Staple food items include various kinds of Indian flatbread, naan, chappatis, rotis, puris, which are accompanied by vegetables, meat dishes and pickles. In the south and East of the country, rice is the staple dish eaten at most meals along with pulses and yoghurt. South India is known for steamed and fried pancakes called idlis and dosas, made from ground rice flour and pulses.

India is a vegetarian paradise - the variety of fruits and vegetables found here and the numerous methods of cooking them are truly amazing. The mouthwatering Indian sweets made primarily of milk and sugar and distributed on any festive occasion are a delectable treat.

If food is an adventure, then a culinary tour of India is an adventure of a lifetime that is not to be missed. Enjoy the taste of India on an Indian culinary tour.

In the arid areas of Rajasthan and Gujarat, a great variety of dals and preserves (achars) are used to substitute the lack of fresh vegetables and fruits. Tamilian food uses a lot of tamarind to impart sourness to a dish, whereas Andhra food can be really chili-hot. It is believed that a hot and spicy curry may be one of the best ways to combat the flu virus! From, ancient times Indian food has been on principle, divided into the Satwik and Rajsik kinds. The former was the food of the higher castes like the Brahmins and was supposed to be more inclined towards spirituality and health. It included vegetables and fruits but, not onions, garlic, root vegetables and mushrooms. The more liberal Rajsik food allowed eating just about anything under the sun, with the exception of beef. The warrior-kings like the Rajputs whose main requirements were strength and power ate this food.

Just as Japanese sushi relies on the freshness of the meat and Chinese food relies on the various sauces to impart the right flavor and taste, Indian food relies on the spices in which it is cooked. Spices have always been considered to be India’s prime commodity. It is interesting to see an Indian cook at work, with a palette of spices, gratuitously sprinkling these powders in exact pinches into the dish in front of him/her. A foreigner can discover the many differences in the foods of various regions only after landing in India, as most of the Indian food available abroad, is the North Indian and Pakistani type. The variation in Indian food from region to region can be quite staggering.