Indian cuisine is famous and relished all over the world and enjoys a reputation at par with other cuisines of the world. The culinary of Indian cuisine is a science, which has developed over thousands of years. The classic range of regional cuisines from North to South and East to West reflects the great size of India and its unparallel cultural heritage. The Indian Cuisine in both vegetarian and Non Vegetarian Indian food, has an unmatched charm because of the extravagant spices used in Indian Cuisine, thus India is better understood as "HOME OF THE SPICES". The art of preparing authentic Indian Food does not involve an overdose of spices, but the delicacy and mixing of right spices in right quantities. India is a land of diverse religions, customs, festivals, culinary flavors and climatic conditions. Thus each part of India has added and enhanced the flavor of its dishes by blending spices, herbs and condiments to make the dish more exquisite, exotic and heavenly.

This part of India is divided into 5 main states on basis of Cultures, traditions and languages - namely - Andhra Pradesh, Kerala, Tamil Nadu, Karnataka and major part of Goa. Other than these Lakshadweep, Pondicherry and Andaman and Nicobar Islands are also included in this region. The important festivals include Pongal, Onam, and Dussehra. As this southern part of India is a predominantly agricultural paradise, these festivals signify the prayers offered to god at the time of cutting of crops and are joyfully celebrated. The various multi cuisines here are -

 
 
VEGETARIAN :
 
Upama, steamed rice and semolina (rawa) idlis, Dosas, Sambhar (Red gram and Vegetable Curry – South Indian Style), Vadas, Uttapam, Sukha chana (Whole Bengal Gram - Manglore style), Lemon rice (Tamil Style), Vegetables in coconut and curd (Avial - Kerala Style), Rice cooked with split green gram (Ven Pongal), Jack fruit Seed curry (Thiyyal), Bengal Gram and Vegetable Curry (Kuttir Curry), Nawabi Pulao (Hyderabadi Style).
 
 
NON - VEGETARIAN :
 
Meen Curry (Fish Curry Kerala Style), Machli Pakoras (Kerala Style), Hyderabadi Gosht Biryani, Chicken Curry (Kozhi Kuttan Kerala style), Mansam chops (Mutton Chops Andhra Style), Mangalore style Mutton in Green Masala, Mutton Masala (Aattirachi Curry - Kerala Style), Prawn Gassi, Goan Fish Curry, Shikhampuri Kebabas - (Andhra style)

Sampling of Indian Food along with its unique breads and accompaniments is undoubtedly divine and magical. Some mouth-watering accompaniments are mentioned below which will haunt one's memory forever if relished once.

 
  BREADS - Stuffed Kulchas, Naans, Chapattis, Paranthas, Puris, Luchis, Missi Roti, Tandoori Roti, Bhature, Theplas,
   
 
ACCOMPLIMENTS - Mango mint chutney, Coconut Chutney, Tamarind Chutney, Tomato Chutney, Fruit Chat, Kachumer Salad, Lassi (Sweet and Salted), Mint and Coriander flavored yogurt, Mixed Raita, Cucumber relished raita, Dahi Bhalle, Bundi Raita, Potato Raita.
   
  INDIAN CULINARY METHODS :
   The most popular method includes -
 
 BAKING in a tandoor or closed chamber (clay oven) for making Tikkas or Roasting the chicken.
 
 BASTING to pour melted fact or gravy over meat / chicken or other foods during rotating or cooking gravy.
 
 DUM COOKING - This is cooking in steam. This technique is used in final stage of cooking Biryani, Rice Pulao, Meat or Vegetable  Curry.
 
 GRAVY/CURRY these are prepared by using thickening agents such as Onion paste, Tomato Paste, Tomato Puree, Ginger, Garlic,  Coconut, Poppy seeds, Coriander Seeds, Almonds, Cashewnuts and curd. Many types of Gravies and curries can be prepared using  different ingredients and flavors of curry, which also depends upon the right art of spicing.
 
 PRESSURE COOKING - It is very popular in India as it reduces the time required for cooking. It is ideal for cooking Meat and Chicken  Curries, Rice Pulaos and Lentils.
 
 FRYING - This is to cook in smoked fat it is of 3 types - Stir frying, Shallow frying and Deep Frying.
 
 GRILLLING ON SKEWERS It is an Iron bar and chicken, mutton, vegetables and fish tikkas or kebabs are fixed on it and Grilled in  Open Bar-Be-Que or in house oven cum grill.
   
  FOOD TIPS FOR EATING OUT :
 
 Tourists visiting India should always be aware of the Climatic conditions and seasons while indulging in Indian Cuisine.
 
Summer season is the best suited for cool drinks like Lassi (Butter Milk Sweet or Salted), Mango Panna, Khussorbet, Roohafza which are refreshing and keep the body cool. Desserts like Kulfi, Firni and Rice Kheer can be eaten chilled and light food like the south Indian Cuisine - Dosa, Idli, Uttapam, Sambar and Lemon Rice are recommended as their easily digestible.
 
Always eat out in a hygienic and reputed eating joint whether big or small.
 
During the rainy season it is best to avoid roadside or street food which is not as hygienic as in house food and always take care not to have food exposed to moisture, flies or kept uncovered. During the rainy weather one feels like having Pakoras, Samosas, Aloo Tikkis, Chole Bhature and Pao Bhaji, so these dishes can be enjoyed in any good Indian fast food restaurant.
 
Winter season is the time to enjoy the hot and steamy Biryani; Butter Chicken and Dal Makhani with Paranthas the rich and cream based curry gravies. The weather allows one to have Tandoori Food straight from the Bar- Be-Que or Grill as these foods provide heat to the body when one is feeling Cold.
 
Spring Season is the best season to try out new flavors as the Goan and Parsi Cuisine along with the Gujarati and Marathi flavors of regional cuisine while eating out at Hotels one should always ask for the chef's specialty or order the dish of the day at the restaurant or the Hotel.
 
Restaurant food must be eaten at well-known places and Joints recommended in the HT eating out guide.
   
 
Always be alert on the value for money deals in the food joints - may be a platter, food combos, sizzler or steaks served with deluge of accompaniments.
   
 
Every Five Star Hotel has an In-house Indian Restaurant serving the Indian delicacies, so one should go for them. Other than these there are many reputed Indian Restaurants catering to Authentic Indian Cuisine.
   
 
South India is known for steamed and fried pancakes called idlis and dosas, made from ground rice flour and pulses. The Macchhi Bhat (Fish Curry and Rice) in West Bengal is stuck with the identification of Bengali community whether Brahmins or Non-Brahmins. Specially the Dal-Bati and Dal-Bafle of Rajasthan; Zarda (sweet rice) and Kabab Tikkas in Muslim cuisine; Dhokla and Khamand (sour snack item) of Gujarati cuisine; Five types of rice made in Tamil Nadu cuisine; Bhel Puri and Poha Maharashtrian cuisine etc. constitute the must eats of Indian cuisine.

India is a vegetarian paradise constituting the majority of population with vegetarian eating habits. India’s vegetarian culinary expertises are par excellence. The variety of fruits and vegetables found here and the numerous methods of cooking them are truly amazing in India. The mouthwatering Bengali sweets made primarily of milk and sugar is a delectable treat. The other popular sweets are the Choorma ke Laddoo of Rajasthan, Puran Poli of Maharashtra, Paysam of Tamil Nadu and Kerala, Srikhand of Madhya Pradesh etc.

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

   
 
PACKAGES
   
 
 
Kerala Culinary Tour
Duration : 09 Nights 10 Days
Locations Covered : Cochin – Kothamangalam – Periyar – Backwaters – Marari – Cochin
The cuisine of any region is a reflection of its culture, its traditions and its past. This becomes all the more true in Kerala where the gastronomic delights are just as diverse as the regions many highlights. The cuisine, mouth-watering and varied is even more interesting as one can see the many historical and social influences of its past inhabitants.
 
   
 
 
Kerala Culinary Tour
Duration : 13 Nights 14 Days
Locations Covered : Cochin – Kothamangalam – Periyar – Backwaters – Marari – Cochin
The cuisine of any region is a reflection of its culture, its traditions and its past. This becomes all the more true in Kerala where the gastronomic delights are just as diverse as the regions many highlights. The cuisine, mouth-watering and varied is even more interesting as one can see the many historical and social influences of its past inhabitants.