Arrive in Delhi
Stay at ITC Maurya. A premier luxury hotel in the Capital, acknowledged as the preferred ‘Residence for World Leaders and Global Icons’ for over 30 years.
Tasting sessions of royal Mughlai cuisine and interaction with chefs and experts
Mughlai Cuisine was developed during Mughal empire fusing the existing Persian and Indian Cuisines. Mongol in Persia were called Mughal. In Hindustan (India), the Mughal were called Moghul. During Mughal empire, Tandoori cooking went beyond making Naan. The meats were marinated, and cooked in Tandoor. Mughal were Moslems and did not eat Pork. Hindus did not eat Beef. So, both beef and pork were avoided in Mughal cooking. Fowls, sheep and goat, and venison were the main meat dishes. Most of the time meat was ground, cooked with wheat or rice, wrapped around iron rods (seekh) and slowly cooked it over open fire making Seekh Kebabs . The meats with bone were braised in fat and cooked slowly on low heat making Korma.
Stay at Rambagh Palace. Once the residence of the Maharaja of Jaipur. Today, this jewel in the Taj’s crown offers 78 stunningly restored grand luxury rooms and suites which were the chambers of the former Maharaja
Tasting sessions of Rajasthani cuisine and interaction with chefs and experts.
The ancient princely state of Rajasthan gave rise to a royal cuisine. The Rajas who went on hunting expeditions ate the meat or the fowl that they brought back. Even today, Rajasthani princely feasts flaunt meat cuisines that are incomparable. In contrast are the vegetarian Rajasthanis. Their food cooked in pure ghee is famous for it’s mouth- watering aroma. Rajasthan’s tastiest curries are based on the use of pulses or gram flour.
Stay at the Taj Holiday Village.
Tasting sessions of Goan cuisine and interaction with chefs and experts.
Goa means the famous fish, curry, rice and feni package. The long period of Portuguese rule has left an indelible influence on the original style of Goan cooking and this has led to an exotic mix of truly tasty and spicy cuisine. Fresh seafood always has a pride of place on the plate.
Goa’s biggest draw is undoubtedly its virtually uninterrupted string of golden-sand beaches that stretch along the Arabian Sea from the tip to the toe of the state, and each of the various beaches have developed their own personalities.
Drive to Kandukathan to stay at the gorgeous Chettinad Mansion. Set in an opulent, early 20th-century mansion on over 7,000 sq m, is this upscale hotel. The heritage of the Mansion has been carefully protected and just 12 rooms are open to guests who get the privilege of privacy.
Tasting sessions of Chettinad cuisine and interaction with chefs and experts.
Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. The Chettiar community, who are a majority in this region, are a very successful trading community. Chettinad cuisine is one of the spiciest and the most aromatic in India. Meats, seafood, vegetables, grains and fermented rice are used regularly. Being blessed with a long coastline, a variety of seafood like fish, crabs, lobsters and fresh prawns adorn a Tamil table.
Drive back to Chennai
Overnight halt at The Leela Hotel